6 ounces claw meat 3 ounces bread crumbs 3 green onions, diced 1 tablespoon Old Bay seasoning 2 whole eggs 1 pound lump crab meat 1 teaspoon olive oil 1 roasted red pepper 7 fresh basil leaves 1 cup mayonnaise 1 lemon Salt and freshly ground black pepper Garlic, to taste Instructions: For the crab cakes: Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side. For the sauce: Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing. Serve with crab cakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30614,"Tamales 5 pounds ground chuck 1/2 cup diced red pepper 1/2 cup dried onions 1/2 cup garlic powder 1/4 cup salt Water, to cover 7 1/2 pounds plain cornmeal 1/4 box salt 1 1/2 cups fresh ground onion 1/2 cup fresh ground garlic cl powder Cumin powder 1 tablespoon salt 1/2 tablespoon garlic powder Dash red pepper Cumin powder and cl powder, to taste 3 ounces tomato paste 1 gallon water Instructions: Combine all ingredients with water and cook until meat is done. Strain meat and set aside. Reserve liquid for later use. Combine all ingredients and mix well. Grind in grinder and add to meal mixture. Add 1 gallon of reserved liquid from meat mixture. Mix well. Let meat and meal mixtures cool overnight in refrigerator. Combine ingredients in a large pot and put over high heat. While boil mixture is heating, spread meal mixture in tamale wrapper. Add meat mixture to center. Roll tamales. Either corn shucks or tamale papers may be used. Prepare according to package instructions. Place tamales in large pot. Pour boil mixture over tamales and cook for 3 hours. Remove from heat and set aside for 30 minutes. Add more water to cover. Cook for 1 additional hour. ","[Malbec, Tempranillo, Garnacha, Barbera]" 30615,"Filling for Russian Cigarettes 5 1/4 ounces, or 3/4 cup, granulated sugar 3 tablespoons water 1 ounce, or 1 tablespoon plus 1 teaspoon, light corn syrup 3 ounces, or 1/2 cup plus 1 tablespoon blanched almonds 1 3/4 ounces, or 1/3 cup plus 4 teaspoons confectioners' sugar Kirsch, dark Jamaican rum or curacao Green food coloring Instructions: Combine the sugar, 3 tablespoons of water and corn syrup in a small saucepan or caramel pot and stir to thoroughly moisten the sugar. Bring to a boil over medium heat. Wash down the walls of the pot with a moistened pastry brush to dissolve any sugar crystals that form there. Then continue boiling until the sugar reaches the firm-ball stage, or about 245 degrees F. Meanwhile, combine the almonds and confectioners' sugar in your food processor. When the syrup is ready, turn on the food processor and pour in the syrup. Continue process until the almonds paste is completely smooth. It will be hot. Transfer the almond paste to a stainless-steel bowl, cover it with a damp kitchen towel to prevent it from drying out, and let rest to room temperature. Place the almond paste on your countertop and gradually work in the liqueur by kneading it with the heel of your hand. Add sufficient liqueur to make the almond paste soft enough to pipe from a pastry bag, but not runny. Tint the almond paste green by kneading in 1 or 2 of green food coloring. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30616,"Lemon Squares 2 cups flour 2 sticks unsalted butter, cut into quarters 1/2 cup granulated sugar 1/4 teaspoon salt 1 stick unsalted butter 3/4 cup plus 1 tablespoon granulated sugar 1/2 cup freshly squeezed lemon juice 2 large eggs, lightly beaten Zest of 1 lemon Instructions: Preheat oven to 350 degrees F. In a food processor combine flour, sugar and salt. Add butter and pulse until mixture resembles coarse meal. Turn mixture out onto a 9 by 13-inch baking pan and press into an even layer, covering the pan. Bake in the middle of the oven for 20 to 25 minutes or until layer is light golden brown. While the crust is baking, in a large bowl over simmering water whisk the butter, 3/4 cup sugar and lemon juice until the mixture feels warm, sugar is completely melted and incorporated, and is lighter, about 5 minutes. Remove bowl from heat. Beat eggs with 1 tablespoon sugar until light and frothy. Temper hot lemon mixture into eggs then add eggs back into lemon, whisking constantly. Pour lemon mixture over hot crust, return pan to the oven and bake another 15 to 20 minutes until curd is set and crust is golden brown. Allow to cool completely on a rack. Cut into 2-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30617,"Bell Pepper Keto Nachos 2 medium bell peppers (preferably a mix of colors) Kosher salt
1 tablespoon vegetable oil 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 4 ounces ground beef (80/20) 1 cup full-fat shredded Mexican blend cheese 1/4 cup guacamole 1/4 cup pico de gallo 2 tablespoons full-fat sour cream Instructions: Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave until the pepper pieces are pliable, about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes. Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo. Thin the sour cream out with a little water and drizzle over the nachos.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 30618,"Swiss Chard and Potato Enchiladas 1/2 pound Swiss chard (stems and leaves), rinsed 2 tablespoons vegetable oil, plus as needed 1 teaspoons kosher salt 6 ounces Yukon gold potatoes, cut into 1/2 inch dice 1/2 medium onion, chopped 2 teaspoons minced garlic Fresh ground pepper 4 ounces cojita cheese, crumbled, divided 8 corn tortillas 8 tomatillos (about 12 ounces), husked and well rinsed 3/4 teaspoon kosher salt 1/2 medium onion, coarsely chopped 3 cloves garlic, chopped 1/2 jalapeno cl (with seeds) 1/4 cup chopped fresh coriander (cilantro) Serving suggestions: sour cream Instructions: To make the enchiladas filling: Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside. In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside. To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes. In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth. Add the coriander and blend briefly. To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat. Fry the tortillas one at a time, until they are soften, about 5 seconds. Transfer to a paper towel-lined plate to drain. Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish. Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other. Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with sour cream on top, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 30619,"Spaghetti Squash Tomato Bake One 3-pound spaghetti squash 4 teaspoons extra-virgin olive oil Coarse salt Half a 24-ounce jar tomato-basil sauce, such as Classico? Organic Tomato & Basil Sauce Half an 8-ounce block mozzarella, shredded (or 1 cup shredded mozzarella) Freshly torn basil leaves, for garnish Instructions: Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes. Flip the squash halves and fluff the \spaghetti\ strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!) Garnish with basil and serve.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30620,"Golden Beet and Fennel Salad with Gorgonzola Flan and Candied Pecans 2 bunches (about 10) mini golden beets Salt 1 fennel bulb, sliced, plus 1 tablespoon green fennel fronds, chopped 1 lemon, zested and juiced 2 tablespoons Italian parsley leaves 1 tablespoon olive oil Freshly ground black pepper 1 1/2 cups pecans 3 tablespoons corn syrup 2 tablespoons sugar 1/4 teaspoon cayenne pepper Salt and freshly ground black pepper 5 large egg yolks 1 cup heavy whipping cream 1 cup half-and-half 5 ounces Gorgonzola, crumbled 2 tablespoons snipped chives 3 tablespoons minced Italian parsley leaves Salt and freshly ground black pepper Preheat the oven to 350 degrees F. Instructions: Wash and trim the beets. Put them into a roasting pan and drizzle with olive oil. Sprinkle with salt and roast until tender (time will vary depending on the size of the beets). Remove from the oven and let cool. When the beets are cool enough to handle, remove the skins, and cut them into quarters. Toss them in a bowl with the fennel, lemon juice, lemon zest, parsley and oil. Season with salt and pepper, to taste. Chill until ready to serve. Reduce oven to temperature to 325 degrees F. In a small skillet, toss pecans in corn syrup, sugar, cayenne and salt and pepper, to taste. Bake for 5 minutes, stir and bake for 10 more minutes. Remove the candied pecans from oven and separate them with a fork. Reduce the oven temperature to 275 degrees F. In a medium bowl, beat the egg yolks until pale yellow. Heat cream and half-and-half in a small saucepan over low heat, and add slowly it to the eggs. Stir in the Gorgonzola, chives, parsley, and salt and pepper, to taste. Put 6 ramekins in a baking pan and fill the pan with enough boiling water to come halfway up the sides of the ramekins. Divide the flan mixture evenly between ramekins. Cover the baking pan with aluminum foil and bake until the center of each custard is firm, about 35 to 40 minutes. Remove the pan from the oven and put the ramekins on serving plates alongside some golden beet salad and candied pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30621,"Cacio e Pepe Pigs in a Blanket 1 egg 1/2 cup grated Pecorino Romano cheese
1 tablespoon coarsely ground black pepper
One 8-ounce tube refrigerated crescent dough
1 wheel Italian cheese and parsley sausage, par-cooked and sliced into 1 1/2-inch pieces
1/2 cup store-bought pesto sauce, for dipping
Instructions: Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper. In a small bowl, beat the egg, then mix in the Pecorino Romano cheese and black pepper. Set aside. Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Using a pastry brush, brush each triangle with a light layer of the egg mixture. Place a sausage piece on the wide base end of a triangle. Starting at base end of the triangle, roll up toward the pointed end to wrap the sausage. Place on the prepared sheet tray. Repeat with remaining dough and sausage pieces. Brush the pigs in a blanket with the remaining egg mixture. Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the pesto for dipping. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30622,"Garlic Roast Beef One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours Kosher salt and freshly cracked black pepper
10 cloves garlic 3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped
Instructions: Preheat the oven to 475 degrees F. Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over. Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan. Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes. Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 30623,"Pecan Sandies 1 cup pecans 2 cups all-purpose flour 1 cup (2 sticks) unsalted butter, softened 2/3 cup confectioners' sugar 2 teaspoons vanilla extract 1 teaspoon salt 1/2 teaspoon baking powder 1 tablespoon turbinado (raw) sugar Instructions: Preheat oven to 350 degrees F. Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool. In a food processor, grind the nuts with 1/4 cup of the flour. Set aside. Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours. Preheat oven to 325 degrees F. Roll the dough in between two sheets of waxed paper to 3/16-inch thick. Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles. Sprinkle the cookies with the turbinado sugar. Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps). Prick the cookies with a fork and bake until pale gold all over, about 10 minutes. Cool on a wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30624,"Frozen Watermelon Margaritas 5 cups cubed watermelon, seeds removed 1/2 cup simple syrup (equal amounts sugar and water, heated until sugar melts), cooled 1/2 cup fresh lime juice 2 cups silver tequila 4 ounces orange liqueur 2 ounces melon liqueur Watermelon wedges, for garnish Instructions: Place watermelon in a food processor and process until smooth. Pour the pureed watermelon into 2 empty ice cube trays and freeze until firm, at least 4 hours. Place 8 martini glasses in the freezer to chill. Place 2 cups of the watermelon ice cubes and the remaining ingredients in a blender and blend until smooth. Pour into 4 glasses and repeat with the remaining ingredients. Garnish each glass with a watermelon wedge. ","[Sauvignon Blanc, Moscato, Cava, Prosecco]" 30625,"Smokey Rotisserie Blackened Ribeye Steak 3 to 4-pound rib-eye roast, bone removed Salt and freshly ground black pepper Irvine Spices Smokey Rotisserie blend seasoning, to taste Instructions: Heat grill. Cut the beef into smaller steaks, approximately 8 to 10 slices. Season with salt and pepper and Smokey Rotisserie blend, rubbing seasonings into surface of steak. Grill both sides of steak to about medium and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 30626,"Strawberry Crunch Ice Cream Cake 1 16- to 18-ounce box vanilla cake mix (plus required ingredients) 1 1.5-quart rectangular carton strawberry ice cream 1 1.2-ounce bag freeze-dried strawberries, crumbled (1 1/2 cups) 1 16-ounce tub white frosting Instructions: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely. Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings. Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds. Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides. Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour. Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer. Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries. Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side. Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 30627,"Slow Cooker Chicken Chili 2 pounds ground chicken, coarsely ground preferred 3 tablespoons chili powder, plus 2 teaspoons 1 (15-ounce) can kidney beans, drained and rinsed 1 (15-ounce) can white beans, drained and rinsed 2 (28-ounce) cans diced fire roasted tomatoes 1 medium sweet potato (about 10 ounces), peeled and shredded 1 (15-ounce) can low-sodium chicken broth 1/4 cup instant tapioca (recommended: Minute tapioca) 1 to 2 chipotle chiles in adobo sauce with seeds, chopped 2 tablespoons soy sauce 1 tablespoon kosher salt 1 tablespoon onion powder 2 teaspoons granulated garlic 1 teaspoon dried oregano 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon Pinch ground cloves 1/2 to 3/4 cup lager-style beer, optional Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos Instructions: Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours. Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice. Know-How: Stirring in chili powder right before serving brightens the flavor of the chili. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 30628,"Goat Cheese and Beet Salad 1 pound beets (about 3 medium), red, gold, striped or a mix Olive oil, for brushing Kosher salt and freshly ground black pepper
1 medium head frisee, cleaned and torn (about 8 cups) 1 bunch watercress, cleaned and stems trimmed (about 3 cups)
1/4 cup walnuts, toasted and roughly chopped
4 ounces goat cheese, sliced or crumbled 8 long, angled baguette slices, toasted
1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 1/2 teaspoon kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 tablespoons walnut oil 1 tablespoon finely minced shallot 1 teaspoon minced fresh thyme leaves
Instructions: Salad: Heat oven to 400 degrees F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices. Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme. Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30629,"Shark Bait One 6.6-ounce bag colorful fish-shaped snack crackers, such as Goldfish One 8-ounce bag fish-shaped snack pretzels, such as Goldfish Pretzels 10 cups popped popcorn 3 cups crispy rice cereal, such as Chex
1 1/2 cups roughly chopped roasted seaweed snacks Instructions: Toss together the fish crackers, pretzels, popcorn, cereal and seaweed snacks in a large bowl. Store in an airtight container at room temperature for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30630,"The Peacemaker 1 gallon peanut oil 2 cups all-purpose flour 4 cups cornmeal mix 1 quart oyster meat 4 (6-inch) loaves French bread 8 slices Cheddar 8 slices cooked bacon Instructions: Heat the oil to 350 degrees F in a large Dutch oven.
Combine the flour and cornmeal and mix together. Toss half the oysters into the cornmeal mix and move them around, coating each oyster completely in the mix. Place the oysters into hot oil and carefully move around to prevent the oysters from sticking together. Only leave the oysters in the oil for 1 to 2 minutes as they cook quickly. Season, to taste, with salt immediately after cooking. Repeat with the remaining oysters.
Place the oysters on the French bread while they are still hot and add the sliced cheese and bacon. Enjoy!!! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 30631,"Corn, Tomato, and Scallion Salad 4 ears fresh corn, shucked 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 garlic cloves, minced 1 1/2 tablespoons balsamic vinegar 1 lb cherry tomatoes, halved 1/2 cup coarsely chopped scallion greens Instructions: Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes. Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute. Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 30632,"The Little Italy (Manhattan with Aperol) 10 ounces (1 1/4 cup) bourbon or rye 3 ounces sweet (1/4 cup plus 2 tablespoons) vermouth 2 ounces (1/4 cup) Aperol Ice 4 maraschino cherries Instructions: Stir together the bourbon, sweet vermouth and Aperol. Pour into 4 rocks glasses filled with ice. Garnish with a maraschino cherry. ","[Bourbon, Rye, Prosecco]" 30633,"Florida Lobster and Sea Scallop Fritters One 6-ounce jar apple jelly 1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1/2 large jalapeno, finely diced
1/4 cup finely diced fresh parsley
1/4 cup finely diced red onion
2 tablespoons chopped cilantro 4 ounces Florida lobster meat 4 ounces sea scallops
2 teaspoons olive oil 1/2 cup all-purpose flour
1/2 cup semolina flour
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1/2 cup chopped green onion
1/4 cup finely diced red onion
1/4 cup clam juice
1/4 cup lager beer
1 teaspoon chopped jalapeno
Vegetable or canola oil, for frying Instructions: For the pepper jelly: Mix together the apple jelly, green pepper, red pepper, jalapeno, parsley, onion and cilantro in a small bowl. Let set at least 1 hour to infuse the flavors. For the fritters: Preheat the oven to 400 degrees F. Toss the lobster and scallops with the olive oil on a rimmed baking sheet and roast for 5 minutes to parcook. Chop the lobster and dice the scallops. Mix together the all-purpose flour, semolina flour, baking powder, sugar and salt in a large bowl. Add the eggs, green onion, red onion, clam juice, beer, jalapeno, lobster and scallops and mix to combine. Let stand for 5 minutes Heat 1 inch of vegetable or canola oil in a frying pan over medium high to about 350 degrees F. Scoop the mixture in 1-tablespoon portions into the frying pan and cook until golden brown, being careful not to overcrowd the pan; carefully turn the fritters if necessary. Drain on paper towels and serve with the pepper jelly on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30634,"Foil-Wrapped Onions 1/2 cup soy sauce 1/2 cup Worcestershire sauce 6 tablespoons fresh lime juice 3 large white onions 12 yellow chiles (guero chiles) Instructions: Preheat the oven to 375 degrees F. Mix together the soy sauce, Worcestershire sauce and lime juice in a large bowl. Peel and quarter the onions, leaving the root- end intact so the onions don't fall apart while cooking. Cut six 6-inch squares of aluminum foil. Put 1 piece of foil on a medium bowl and top with another piece of foil for double-wrapping. Place 2 chiles in the center of each piece of foil and top each cl with the cut onion. Fold up the foil of each packet to form a cup. Pour 1/3 of marinade on top of onions and chiles. Enclose the onions tightly with foil and transfer to a rimmed baking sheet, making sure the opening is on the top. Repeat with the remaining onions, chiles and marinade. Roast until the onions are caramelized and the chiles are tender, 45 minutes to 1 hour. Let cool for 10 minutes. Open the packages slightly before serving. ","[Malbec, Tempranillo, Garnacha, Barbera]" 30635,"Inside Out Grilled Cheese 5 ounces shredded Cheddar-jack cheese 2 slices sourdough bread
2 ounces guacamole
2 ounces cooked black beans
1 tablespoon sriracha
Instructions: Place 4 ounces shredded cheese directly on a hot flat top grill or frying pan. Place bread on top and let cheese melt and get crispy. Add remaining ounce cheese to the tops of the bread and let melt. Remove from grill. Spread guac on one half of the melty side of the sandwich and place beans on the other. Drizzle sriracha evenly over the guac. Mash the sandwich together so that the crispy cheese is on the outside. Slice and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 30636,"Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa 2 cups watermelon, peeled, seeded, and diced 1 tablespoon sliced onion 1 tablespoon diced poblano pepper or 1 teaspoon diced jalapeno pepper 1/2 cup diced sweet yellow pepper 1 teaspoon chopped garlic 3 tablespoons chopped cilantro Juice of 2 limes 1 teaspoon grated lime zest Salt and freshly ground pepper 1 tablespoon coriander seeds 1 tablespoon fennel seeds 2 teaspoons black peppercorns 24 ounces tuna (4 pieces, 1-1/2 inches thick) 2 teaspoons olive oil Instructions: To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper. To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery. Spread the spice mixture evenly on a large plate. Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess. In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking. Carefully place two of the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness. Repeat the process with the remaining tuna fillets. For Watermelon Salsa: ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30637,"Squab Marsala Olive oil 2 squab, legs and breasts removed, wing tips discarded Kosher salt and freshly ground black pepper 1 shallot, minced 1 1/2 pounds cremini mushrooms, stemmed and thinly sliced 1/4 cup cognac 3/4 cup sweet marsala wine 3/4 cup chicken stock 2 tablespoons creme fraiche 1 tablespoon unsalted butter1/4 cup fresh flat-leaf parsley, chopped 4 fresh sage leaves, chiffonade Instructions: Coat a large saute pan with olive oil over high heat. Sprinkle the squab breasts and legs with salt and pepper. When the pan is hot, place the squab skin-side down into the pan and sear until golden and crispy, about 6 minutes. Flip and continue to cook until the squab is medium rare, 1 minute longer. Transfer to a plate to rest. Degrease the pan, leaving a couple tablespoons of fat. Add the shallots to the drippings in the pan and sprinkle with salt, scraping up the drippings with a wooden spoon. Saute the shallots until they begin to soften, 1 minute, and then add the mushrooms and saute until they just start to soften up. Carefully pour in the cognac off the heat, and then return the pan to the heat until the alcohol has completely cooked off and the pan is almost dry. Pour in the marsala and ignite again, allowing the wine to cook until the flame dies down. Add the chicken stock and simmer to reduce the sauce slightly, about 3 minutes. Return the squab to the pan and simmer gently to heat through, 1 minute. Plate 1 leg and breast per plate. Remove the sauce from the heat and stir in the creme fraiche and butter, whisking until just incorporated. Stir in the parsley and sage. Taste and adjust the seasoning, and then pour the sauce around the squab. ","[Chardonnay, Pinot Grigio, Barolo, Rioja]

" 30638,"Cotton Candy Lemonade Slushie One 12-ounce can frozen lemonade concentrate One 2-ounce tub pink cotton candy (about 4 cups) Instructions: Puree the lemonade concentrate, 1 ounce of the cotton candy and 2 cups cold water in the carafe of a blender. Add 2 heaping cups of ice and blend again until smooth and thick. Pour into chilled serving glasses. Stick a piece of cotton candy onto the rim of each glass. ","[Prosecco, Moscato, Vinho Verde]" 30639,"Cold Sesame Noodles 1/2 pound Chinese egg noodles 3 tablespoons dark sesame oil 2 tablespoons peanut oil 2 green onions, thinly sliced on the diagonal 1-inch piece fresh ginger, minced 3 garlic cloves, minced 1 teaspoon red chili paste, such as sambal oelek 2 tablespoons brown sugar 1/2 cup creamy peanut butter 3 tablespoons rice vinegar 3 tablespoons soy sauce 6 tablespoons hot water 1 tablespoon toasted sesame seeds Cucumber slices, for garnish Fresh cilantro leaves, for garnish Instructions: Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30640,"George's Fluffy Garlic Mashed Potatoes 1 head garlic Extra-virgin olive oil 3 pounds russet potatoes Water Kosher salt 1 1/2 cups heavy cream 3 sprigs rosemary 8 tablespoons (1 stick) unsalted butter, at room temperature Freshly ground black pepper Instructions: Heat the oven to 400 degrees F. Cut the top off the garlic and wrap it in foil leaving the top cut edge exposed. Drizzle on some olive oil and bake for 45 minutes or until the garlic is soft and caramelized. Remove from the oven and let cool a bit. Meanwhile peel the potatoes, cut them into cubes, and put them into a medium sized pot. Cover them with water and add a big pinch of salt. Bring them to a boil over high heat, then lower the heat to medium and simmer until they are tender, about 20 minutes. Drain them well. While the potatoes are cooking, warm the cream and rosemary in a small pot over low heat. When you are ready to mash, strain out the rosemary. When the potatoes are dry but still hot, put them through a ricer into a large bowl. Squeeze in the garlic and add some of the warm cream. Mix well, then add the butter and mix again. Add more cream if they are too dry. Taste and adjust seasoning with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30641,"Crispy Bottomed Basmati Rice with Lentils 3 cups Basmati rice 2 tablespoons plus 1 teaspoon sea salt 4 tablespoons extra virgin olive oil 1 large onion, finely diced 2 cups brown lentils, washed and drained 4 to 5 garlic cloves, minced 1/2 teaspoon freshly ground black pepper 1 teaspoon Hungarian paprika 1 bunch fresh basil, leaves julienned Instructions: Wash the rice in several changes of warm water until the water runs clear. Soak the rice for 6 to 8 hours or overnight, in cold water to cover, with 1 tablespoon of the salt. (Alternatively, to save time, soak the rice in lukewarm water with the salt for 30 to 45 minutes.) Heat a large, heavy bottomed skillet over medium heat. Add 2 tablespoons of the olive oil and the onion. Cook until the onion becomes translucent, about 10 minutes. Add the lentils, garlic, pepper, and paprika. Continue cooking 2 minutes. Add 2 cups of water, cover, and cook until tender, about 45 minutes. Season with the 1 teaspoon salt, or to taste. Stir in the basil. In a large saucepan, over medium high heat, bring 2 1/2 quarts of water to a boil with the remaining 1 tablespoon of salt. Drain the rice from the soaking liquid and add it to the boiling water. Return to a boil and cook for 10 to 12 minutes, uncovered, stirring occasionally. Test a grain of rice for doneness; it should be cooked entirely except for a small part in the center. Strain the rice in a colander and rinse with warm water. Drain well. Heat the remaining 2 tablespoons of olive oil in a large, well-seasoned or nonstick stock pot with a tight-fitting lid, over medium heat. Add about 2 tablespoons water and sprinkle the cooked rice evenly onto the bottom of the pot a spoonful at a time until two-thirds of the rice has been distributed. Spread the lentil mixture evenly over the rice. Cover the lentils with the remaining rice, mounding it slightly in the center. Use the handle of a wooden spoon to poke about 5 deep holes in the rice from the surface of rice to the bottom of the pot to allow steam to escape. Cover the pot with a thick cotton dish towel and place the lid on tightly. Reduce the heat to medium low and cook for 35 to 40 minutes, turning the pot occasionally. Fill the sink with cold water 1 or 2 inches deep. Remove the cover from the rice and have a large, round platter ready. Place the pot in the sink for 1 minute, watching so that no water enters the pot. Remove the pot and dry off the bottom, then invert the rice cake onto the platter. It should unmold itself in one piece and be golden brown. Bring the platter to the table and serve family style. Cut individual wedges from the rice cake, similar to cutting a pie. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30642,"Mashed White Beans with Truffle Oil 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons chopped fresh thyme 1/2 teaspoon dried red pepper flakes 1/4 cup fresh lemon juice Salt and freshly ground black pepper to taste 2 ounces white truffle oil 1 pound dried Great Northern, navy, pea or other white beans 2 quarts chicken stock 2 teaspoons salt 1/3 cup olive oil 2 tablespoons chopped garlic Instructions: Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight. The next day, drain the beans, place them in large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 2 hours, or until they are soft, tender and yield to pressure when squeezed between your finger tips. Add the salt only in the final 15 minutes of cooking since the addition of salt earlier in the cooking process will result in tough beans. Pour the beans in to the bowl of a food processor. Begin to pulse the beans along with any of the stock that may have remained from cooking. Add all the remaining ingredients except the truffle oil and pulse together with the warm bean puree. Taste and adjust the seasoning with additional salt and add freshly ground pepper if needed. Return the bean puree to a pot set over low heat or a double boiler to keep warm. Serve each portion of puree with a drizzle of truffle oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30643,"Blackened Stuffed Pork Chops 1/4 of each, red, yellow and green bell peppers, chopped 1/4 red onion, chopped 2 tablespoons garlic butter 1 pound fresh crabmeat 2 tablespoons freshly chopped parsley leaves 1 tablespoon fresh chopped basil leaves 1/4 cup bread crumbs 1 fresh egg Salt and freshly ground black pepper Pepper jack cheese About 1/2 pound shredded asiago 2/3 cup half-and-half 2/3 cup heavy whipping cream 1/2 cup Spanish paprika 1/2 cup cayenne pepper 1/2 cup Black pepper 1/2 cup salt 1 cup chili powder 1 cup granulated garlic 1 cup granulated onions 5 (1 1/2-inch thick) bone-in pork chops 2 pounds angle hair pasta, cooked, for serving Instructions: For the stuffing Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool. Press extra water out of crabmeat and set aside. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside. For the sauce: Bring whipping cream and half-and-half to a boil. Add the asiago cheese, remove from heat. For the seasoning: Combine all ingredients in a container with a tight-fitting lid. Cut a pocket into the pork chop and stuff it with the pepper jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit. Serve with 5 ounces hot angle hair pasta. Place the bone end of the chop in the angel hair and cover with Asiago sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 30644,"Collard Greens Gratin 8 ounces bacon, diced 1 cup sliced baby portabello mushrooms 3/4 cup diced red onion 2 bunches collard greens, rinsed, deveined and cut into 1/8-inch wide strips 1/3 cup butter, plus more for greasing pan 1/3 cup all-purpose flour 2 1/2 cups heavy cream Salt and ground black pepper 1/2 to 3/4 cup grated Asiago 1/2 cup french-fried onions Instructions: Preheat the oven to 350 degrees F.
In a large saute pan, fry the bacon until half-cooked. Add the mushrooms and red onions and saute until the bacon is fully cooked and onions have softened. Increase the heat to high. Add the collard greens and cook until the greens are wilted. Turn off the heat and set the pan aside. In a separate pan, melt the butter and then add the flour. Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour). Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer. Add the salt and pepper to taste (it should taste like a moderately salty cream gravy). Continue cooking until the sauce thickens and easily coats the back of a spoon.
Butter an 8-by-12-inch casserole dish (or 8-to-10-cup capacity casserole). Combine the collard greens with cream sauce and transfer to the casserole. Top with the cheese and french-fried onions. Bake, uncovered, until the cheese begins to brown, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 30645,"Chicken-Watermelon Tacos 4 tomatillos, husked and rinsed 1 large jalapeno pepper 1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced) 2 tablespoons extra-virgin olive oil 3 cups shredded rotisserie chicken (skin removed) Juice of 2 limes, plus wedges for serving Kosher salt 2 cups chopped watermelon 1 1/2 cups fresh cilantro 3/4 cup crumbled Cotija cheese (about 3 ounces) Freshly ground pepper 12 corn tortillas 1 avocado, chopped Instructions: Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat. Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet. Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 30646,"Philly Cheese Steak Bread Boxes 1 loaf unsliced white bread (preferably Pullman), about 10-inches long 6 tablespoons unsalted butter
Kosher salt
12 slices provolone
3 tablespoons canola oil 1 large yellow onion, halved and thinly sliced (about 2 cups) 1 large red bell pepper, halved, cored and thinly sliced (about 1 cup) 1 large green bell pepper, halved, cored and thinly sliced (about 1 cup) 1 pound thinly sliced rare roast beef
1 cup prepared jarred cheese sauce, such as Cheese Whiz Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Fill a small liquid measuring cup with 1/4 cup water. When the oil starts to shimmer, add the onion and a large pinch of salt. Cook, stirring, until the onions are tender and lightly browned, 6 to 8 minutes. If the pan ever gets too hot, stir in 1 tablespoon of water and use a wooden spoon or heat-proof rubber spatula to scrape up any browned bits from the bottom of the pan. Add another tablespoon of oil and the red and green bell peppers to the skillet. Season with a large pinch of salt and cook, stirring, until tender and lightly browned, 6 to 8 minutes. Add the remaining tablespoon of oil and the roast beef and cook, stirring, until the roast beef is just warmed through, about 2 minutes. Turn off the heat and stir in the cheese sauce.
Evenly divide the meat mixture among the bread boxes and top each with 2 more slices of cheese. Return to the oven and bake until the cheese melts, about 5 minutes. Serve whole or cut in half. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 30647,"Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Challah 1/3 cup balsamic vinegar 2 teaspoons Dijon mustard 2 teaspoons honey 8 slices challah bread, about 1/2-inch thick, toasted, or grilled 6 ounces Brie cheese, sliced 4 cooked chicken breast halves, sliced into thin strips 1 Granny Smith apple Instructions: In a small saucepan, whisk together vinegar, mustard and honey. Set pan over medium-high heat and bring to a simmer. Simmer until liquid reduces to 1/4 cup, about 3 minutes. Spread mixture on toasted or grilled challah bread slices Top with Brie and then chicken. Using a vegetable peeler, shave apple into thin slices and arrange over chicken. Top with second slice of bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30648,"Doughnut Holes 1/2 ounce yeast 1/3 cup warm water 1/4 cup sugar 1/4 cup all-purpose flour, plus 1/2 cup 1/4 cup cake flour, plus 1/4 cup 1/4 cup powdered sugar 1/2 teaspoon salt 6 ounces cooked potato, peeled and riced 1/4 cup hot water 2 cups powdered sugar, for rolling Instructions: In a bowl combine yeast, warm water and sugar to dissolve. Add 1/4 cup all-purpose flour and 1/4 cup cake flour. Stir and set in a warm place 30 minutes to foam up. Add the powdered sugar, salt, potato, and hot water to the foamed yeast along with 1/4 cup all-purpose flour and 1/4 cup cake flour and mix on low to combine with a paddle. Mix on high-speed 30 seconds to combine. Add another 1/4 cup all-purpose flour and mix on high. Flour the bench heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down. In a bowl proof the dough another 30 minutes. Flour surface heavily and pat dough out to about 1/2-inch thick. Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees F. Drop doughnut holes in. Flip once and cook no more than 30 seconds. Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30649,"Dutch Baby 2/3 cup whole milk 2 large eggs, at room temperature
1 tablespoon granulated sugar
1/2 teaspoon salt
2/3 cup all-purpose flour
1 tablespoon unsalted butter, cut into pieces Confectioners' sugar, for dusting Instructions: Preheat the oven to 425? F. Heat the milk in the microwave or in a small saucepan until warm. Pour the warm milk into a large bowl and add the eggs, granulated sugar and salt. Whisk until well combined, then add the flour and whisk until the batter is mostly smooth (a few small lumps are OK). Let stand 5 to 10 minutes, then whisk until airy and very smooth; you should see small bubbles on the surface of the batter. (You can also puree the mixture in a blender.) Meanwhile, put a 10-inch ovenproof skillet in the hot oven and heat for 10 to 15 minutes. Add the butter to the skillet in the oven and heat until the butter melts and the bubbles subside (do not let the butter brown). Pour the batter into the skillet.
Bake until the pancake rises in a cup shape and is browned around the edges on top and lightly browned on the bottom, 15 to 20 minutes. Reduce the oven temperature to 325? F and continue baking until the bottom is browned and mostly dry, 5 to 10 more minutes.
Dust the pancake with confectioners' sugar and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30650,"Make-Ahead Breakfast Casserole 1 lb. Bob Evans Original Recipe Sausage Roll 21/2 cups seasoned croutons 4 eggs 21/4 cups milk 1 can (101/2 oz.) condensed cream of mushroom soup 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 can (4 oz.) mushrooms, drained and chopped 1 cup shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 1/4 tsp. dry mustard Fresh herb sprigs and carrot strips (optional) Picante sauce or salsa (optional) Instructions: Spread croutons on bottom of greased 13\ x 9\ baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325F. Bake egg mixture 50-55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30651,"Snow Globes Cooking spray 1/4 cup cake flour (not self-rising) 1/2 teaspoon unsweetened cocoa powder Pinch of salt 1 large egg, separated 3 tablespoons granulated sugar 1 tablespoon plus 2 teaspoons strong brewed coffee or espresso 1/4 teaspoon pure vanilla extract For the frosting: 6 tablespoons unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1 cup mascarpone cheese 1 1/2 teaspoons pure vanilla extract 2 1/2 cups sweetened shredded coconut Instructions: Make the cupcakes: Preheat the oven to 375 degrees F and coat a 12-cup mini-muffin pan with cooking spray. Sift the flour, cocoa powder and salt into a small bowl. Beat the egg yolk and 2 tablespoons granulated sugar in a medium bowl with a mixer on medium-high speed until light and thick, about 2 minutes. Beat in 2 teaspoons coffee and the vanilla. Fold in the flour mixture with a rubber spatula until just incorporated. Beat the egg white in a separate bowl with clean beaters on medium speed until foamy. Increase the speed to medium high and gradually add the remaining 1 tablespoon granulated sugar; beat until stiff shiny peaks form, about 3 minutes. Stir about one-third of the beaten egg white into the batter with a rubber spatula, then gently fold in the rest. Divide the batter evenly among the mini-muffin cups, filling them halfway. Bake until the cupcakes are golden brown and spring back when pressed, about 10 minutes. Poke a few holes into each with a toothpick, then brush with the remaining 1 tablespoon coffee. Remove to a rack and let cool completely. Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 2 minutes; add the mascarpone and beat until just incorporated. Beat in the vanilla. Spread the coconut on a plate. Cover each cupcake completely with a thick layer of frosting, then roll in the coconut. Refrigerate at least 30 minutes and up to 1 day. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30652,"Jack-O'-Lantern Cookies 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons butter (3/4 stick), softened 1/2 cup light brown sugar 1/4 cup granulated sugar 1 egg yolk, lightly beaten 1 teaspoon pure vanilla extract 1/2 cup unsweetened pumpkin puree, recipe to follow 1 tablespoon vegetable oil 1 pumpkin, such as Jack Be Little, Munchkin, or Spookie, 2 pounds Instructions: In a medium bowl, whisk together the flour, allspice, cinnamon, ginger, nutmeg, baking powder, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk and vanilla and beat well. Beat in the pumpkin puree. Reduce the speed to low and add the flour mixture in 3 batches, mixing well after each addition. Turn out the dough onto a lightly floured surface, divide in half, flatten each half into a disk, wrap separately in plastic wrap, and chill for 30 minutes. Preheat an oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 of the disks 1/8-inch thick. Using a pumpkin-shaped cookie cutter or cardboard Jack-o'-lantern template 5 to 6 inches in diameter, cut out cookies. If using the cookie cutter, finish off the Jack-o'-lantern by cutting out eyes and a mouth with the tip of a sharp knife. Repeat with the remaining dough. Transfer the cookies to the prepared baking sheets. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool. Decorate with colored sugars/chocolates. Preheat an oven to 400 degrees. Brush a baking sheet with the oil. Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut side down on the prepared baking sheet. Bake until the flesh is soft when pierced with a fork, 45 to 60 minutes. Remove from the oven and let cool. Scoop out the flesh into a food processor or blender. Puree until smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 minutes before using. Cover and refrigerate for up to 1 week, or freeze up to 1 year. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30653,"Polpette 2 1/2 pounds ground beef 2 1/2 pounds ground pork
2 cups grated Pecorino-Romano
1 cup breadcrumbs
1 cup milk
1 tablespoon chopped fresh parsley
1/2 tablespoon salt
1/2 tablespoon ground black pepper
2 eggs
Canola or vegetable oil, for frying Marinara sauce, to taste
Parmigiano-Reggiano, for serving Instructions: Preheat the oven to 350 degrees F. Mix together the beef, pork, cheese, breadcrumbs, milk, parsley, salt, pepper and eggs in a large bowl, then roll into small balls and place on a baking sheet. Bake for 40 minutes. Heat oil in a deep-fryer to 350 degrees F. Fry meatballs for 1 minute. Top with your favorite marinara and freshly grated Parmigiano-Reggiano. ","[Chianti, Barbera, Dolcetto, Montepulciano]" 30654,"Pepper-Crusted Maple-Glazed Salmon 3/4 cup maple syrup 1/4 cup soy sauce 4 (6-ounce) salmon fillets, skin removed 1/4 cup coarsely ground black pepper (Grind it yourself, or purchase \cracked\ pepper at your grocery store) 1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray Instructions: In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice). Preheat oven to 500 degrees F. Rub oil on a 10 by 10-inch sheet of aluminum foil. Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil. Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30655,"Ghormeh Sabzi 1/2 cup vegetable oil 2 pounds fresh herbs (8 bunches parsley, 8 bunches Persian leeks, 2 bunches cilantro, 2 bunches fenugreek, 1 bunch spinach), chopped medium fine
1 large white onion, chopped medium fine
1 garlic clove, minced
1 teaspoon ground turmeric
1 pound beef or lamb, cut into medium chunks
2 cups cooked red kidney beans 1 1/2 tablespoons ground black pepper, plus additional as needed
1 tablespoon salt, plus additional as needed
6 dried Persian limes, 2 holes poked on opposite sides of each
Serving suggestion: basmati rice Instructions: Heat a large skillet over medium heat; add 1/4 cup vegetable oil to warm. Add chopped herbs and saute until slightly darker but not black, about 10 minutes. Remove the herbs from the heat and set aside. Heat a large saucepan or pot with a lid over medium-high heat; add remaining 1/4 cup vegetable oil to warm. Add chopped onion and minced garlic and saute until golden brown, about 5 minutes. Add the turmeric and chunks of meat. Continue to saute until meat is browned on outside and the juices have begun to render, creating a thin sauce in the pan, 5 to 7 minutes. Add the sauteed herbs and fold into the meat/onion mixture. Add kidneys beans, black pepper, salt, dried limes and 10 cups water. Bring to boil, then reduce heat to medium-low, cover and let simmer, making sure to check water level throughout cooking time, until the meat is tender enough to shred with a fork, 4 to 5 hours. (It's important not to let the top get dry; add water if necessary.) Season with salt and pepper to taste. Serve with steamed basmati rice. ","[Syrah, Malbec, Tempranillo, Garnacha]" 30656,"Prune and Apple Croustade 4 baking apples, such as Granny Smith, peeled, cored and cut into cubes 4 to 6 tablespoons sugar
Squeeze lemon 6 to 8 sheets phyllo pastry Ice cream, for serving, optional 1 cup/250 g/8 ounces prunes 1/3 cup/75 ml Armagnac 4 to 6 tablespoons butter
Instructions: Soak the prunes in Armagnac overnight (or perhaps use preserved prunes in Armagnac from a gourmet shop, which have even more flavor because they'll have macerated longer). Drain, pit and roughly chop, reserving the liquid. Melt 3 tablespoons of the butter in a saute pan and add the apples until soft, about 5 minutes. Sprinkle over 2 to 3 tablespoons of the sugar and continue cooking to caramelize, about 10 minutes more. Pour on about a tablespoon of the reserved Armagnac, flambe, and boil until the flames die out and the liquid has disappeared. Remove from the heat and taste. Depending on your apples, the mixture may need more acidity. If it does, add a squirt of lemon to taste. Stir through the chopped prunes.
Heat the oven to 375 degrees F/190 degrees C. Set the ring part of an 8-inch/20 cm springform pan on a baking sheet.
Prepare the pastry: Melt the remaining butter in a small saucepan or microwave. Working with one phyllo sheet at a time, prepare as follows: lay one sheet of phyllo on a clean surface and cut into three strips crosswise (not lengthwise). Brush one of the three strips with melted butter, sprinkle with a little sugar and a few drops of Armagnac. Lay another strip on top and repeat. Lay the final strip on top and brush with butter. Your single sheet of phyllo is now a three-layer-thick strip. Lay it in the center of the ring mold so that it runs from the middle out, and up and over the edge of the ring, like the spoke of a wheel. Continue with the remaining strips, laying them in around the ring slightly overlapping so that there are no openings.
Spoon the prune and apple filling into the bottom of the mold. Fold the pastry strips up in over top, twisting somewhat as you go so that the top is a rustic landscape of papery peaks and valleys totally covering the top of the tart. Brush quite generously with butter and scatter over a scant handful of sugar. (You may have some butter and sugar left over once you're done. If you do, use them for something else. The same goes for the Armagnac, of which you will have a lot left: use it in fruit salad or let a piece of pound cake drink it up...or serve it in tiny glasses with dessert.)
Remove the springform ring, leaving the formed croustade on the baking sheet. Bake until the pastry is fully cooked and golden, about 40 minutes. Remove from the oven, slide onto rack and cool. Serve with ice cream on the side or all on its own. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 30657,"Winter Squash and Portobello Mushroom Tamales 10 dried ancho chiles, seeded and stemmed 4 dried California chiles, seeded and stemmed
2 medium onions, quartered
4 cloves garlic
2 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons dried whole Mexican oregano
3 cups vegetable stock
2 tablespoons sugar
1 tablespoon kosher salt
One 19-ounce can red chili sauce 1 1/2 tablespoons olive pomace oil 3/4 pound portobello mushrooms, including stems, medium diced
3/4 pound peeled butternut squash, medium diced
4 cloves garlic, minced
2 teaspoons dried whole Mexican oregano
Kosher salt 3 cups tamale masa 1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 cups vegetable stock
1 cup vegetable shortening One 8-ounce package corn husks Black olives, for tamales Instructions: For the red tamale sauce: Add the ancho chiles, California chiles, onions and garlic to 4 cups boiling water. Turn off and let rest for 30 minutes. Process until smooth in a food processor or a blender (including the water). Heat oil in a soup pot, then add cumin and oregano. Cook, stirring, until fragrant. Add pureed chiles, vegetable stock, sugar and salt and let simmer, 10 minutes. Add can of red chili sauce and stir to heat thoroughly. For the filling: Pour oil into a saucepan over medium heat. Add the mushrooms, squash, garlic, oregano and some salt. Cook, stirring, until the vegetables are glazed and no longer crisp, approximately 10 minutes. (The filling does not need to be tender because it will also cook while tamales are steaming.) Add 3/4 cup red tamale sauce to the filling and let cool. For the masa: Mix together masa, baking powder and salt in a large bowl until incorporated. Stir in the vegetable stock and 1/2 cup red tamale sauce. Beat the vegetable shortening in a stand mixer until fluffy, then beat in masa mixture with the mixer running until evenly incorporated. Soak the corn husks in hot water until softened and pliable, about 15 minutes. Drain and squeeze water from husks. Spread masa on the less ridged side of a corn husk, across all but the pointed end, with a spatula or the back of a spoon, Fill each with 2 to 3 tablespoons squash and mushroom mixture. Roll tamale by folding one long side about a third of the way over the filling, then the other side, and folding the long pointed end against the tamale (this will leave the filling exposed on the opposite end, and that is okay). Push two black olives into masa on the open end of each tamale. Place a steamer rack in a large pot filled with just enough water so the bottom of the rack sits just above the water line. Line the rack with flat corn husks. Place rolled tamales in pot on the rack, open-side up. Drop two pennies in the bottom of the pot. Cover the tamales with more flat husks. Cover the rack with a clean dish towel. Cover the large pot with a tight fitting lid or aluminum foil and steam for approximately 1 hour and 30 minutes. (The pennies will dance and tinkle furiously when the water comes to a boil. Turn the heat down until the pennies dance to a relaxing beat. If you no longer hear the pennies, you have boiled away the water, and you had better add more?fast!) Serve tamales with additional red tamale sauce.
","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 30658,"Caramel Sauce 1 1/2 cups sugar 1/3 cup water 1 1/4 to 1 1/2 cups heavy cream 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract Instructions: Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature. ","[Chardonnay, Riesling, Moscato, Port]" 30659,"Pea and Mint Dip 1 cup frozen peas, thawed 1 tablespoon fresh mint (about 6 leaves; chopped if mashing by hand)\u202f
1/2 cup canned or cooked cannellini beans, drained and rinsed\u202f
1/4 cup extra-virgin olive oil\u202f
Juice of 1/2 lemon (about 1 tablespoon)\u202f
Pinch of flaky sea salt\u202f
Lightly salted potato chips, for serving
Instructions: Blitz all the ingredients together in a food processor so there is still a little texture to the dip, about 15 seconds, or longer if you prefer a smoother dip. (Alternatively, place the ingredients in a bowl and mash with a potato masher.) Spoon the dip into a serving bowl. Serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 30660,"Toffee-Pecan Cinnamon Rolls 3/4 cup water 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 tablespoons plus 1/4 teaspoon granulated sugar 2 3/4 cups all-purpose flour, plus more for dusting 1/3 cup nonfat milk powder, sifted if needed 1 teaspoon fine salt 4 tablespoons unsalted butter, melted, plus more for the bowl 2 large egg yolks 1/4 cup granulated sugar, plus more for the baking dish 1/4 cup packed dark brown sugar 2 tablespoons ground cinnamon 1 stick unsalted butter, softened, plus more for the baking dish 1 stick unsalted butter 1/2 cup packed dark brown sugar 1/4 cup dark corn syrup 1/4 cup heavy cream 1/2 teaspoon kosher salt 1 cup chopped toasted pecans Instructions: Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, whisk the flour, milk powder, fine salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball. Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal. Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking. Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
Meanwhile, make the toffee-pecan sauce: Bring the butter, brown sugar, corn syrup, heavy cream and kosher salt to a boil in a saucepan. Reduce the heat to a simmer and cook until thickened, 8 to 12 minutes. Stir in the pecans. Cook, stirring, until coated, 1 to 2 minutes. Let cool 5 minutes, stirring occasionally, then pour over the rolls. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 30661,"How to Make Apple Butter | Homemade Apple Butter 3 1/2 pounds mixed apples, peeled, cored and chopped into 3/4-inch pieces 2 cups apple cider, preferably unfiltered
3/4 cup sugar
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon kosher salt
Instructions: Preheat the oven to 300 degrees F. Combine the apples, cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes. Turn off the heat and puree using an immersion blender or in batches in a regular blender (be careful when blending hot liquids). Transfer the pot to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 30662,"Stuffed Razor Clams with Alaskan King Crab Rice Filling and Panko-Crusted Razor Clam Strips on Cabbage Slaw 2 tablespoons oil 1 tablespoon finely chopped fresh garlic 1 tablespoon finely chopped fresh ginger 6 shucked and cleaned razor clams chopped, about 1 cup chopped clam meat, shells reserved 1/2 cup scallions, white and green parts, sliced 1/4-inch thick 2 tablespoons chopped fresh cilantro Salt and freshly ground black pepper 1 cup short grained sushi rice, washed, cooked and cooled, as for sushi (about 2 cups cooked) 1 cup coarsely chopped Alaskan King crab meat 1 1/2 quarts sea water, mixed with 1 cup Bull kelp** 1/4 cup olive oil l lemon, juiced l lime, juiced 1 tablespoon chopped chives Salt Pepper 1/2 cabbage, shredded 3 to 4 cups canola or peanut oil, for frying 6 shucked and cleaned razor clams 1 1/2 cups flour 2 eggs, beaten 1 1/2 cups panko bread crumbs 1 tablespoon coarse or kosher salt 8 scallions, green and white parts, finely chopped Instructions: For the stuffed clams: Heat a wok over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger, and stir-fry about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crabmeat.
Divide the filling among 6 razor clam shells. Pour the sea water mixed with the kelp into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.
For the Cabbage Slaw: Whisk together the olive oil, lemon juice, lime juice, salt and pepper. Toss the cabbage in this mixture.
For the Fried Clam Strips: Heat the oil in a wok or other deep frying vessel to about 350 degrees F.
Dip the clam strips, first in flour, then egg, then panko, to coat. Drop into wok and deep fry 2 to 3 minutes until crisp and brown. Drain on paper towel lined plate, then salt immediately with coarse salt.
Plating: Mound cabbage slaw on plate. Top with steamed stuffed clams. Surround with deep fried clam strips and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 30663,"Striped Fettuccine with Seafood Sauce 3 to 3 1/2 cups 00-flour (all-purpose flour will also work) 1 teaspoon kosher salt 3 large eggs 3 large egg yolks 1 teaspoon olive oil 3 to 3 1/2 cups 00-flour (all-purpose flour will also work) 1 teaspoon kosher salt 3 large eggs 3 large egg yolks 1 teaspoon olive oil 1 tablespoon squid ink 2 ounces olive oil 1 clove garlic, sliced thin Crushed red pepper flakes 12 manilla clams 2 ounces clam juice 4 ounces fresh cleaned squid, cut into strips Salt and freshly ground black pepper Instructions: Black Pasta Dough; Sauce; Combine the flour and salt in a standing mixer with a dough hook attachment. Add the eggs, egg yolks and olive oil and work the dough until it comes together. Then turn it out onto a floured board and knead it a couple times. To make the black pasta dough follow the same procedure only mix the squid ink into the eggs with an immersion blender before adding it to the flour. Roll out the dough through the pasta rolling machine in stages being sure not to over work it and make the dough excessively tough. To make the striped pasta, run layers of the egg and squid pasta through the pasta machine being sure not to have too much flour and not folding the pasta on top of each other so the pasta colors don't bleed. Add pasta to a large pot of boiling water and cook until tender, being careful not to overcook, about 2 to 3 minutes. In a large saute pan over medium-high heat, add the oil. Once heated, add the garlic and the crushed red pepper and saute until fragrant. Add the clams and clam juice and reduce. Add the squid and saute until cooked through and tender. Season with salt and pepper, to taste. Add the cooked pasta and toss together. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30664,"Potato Nests Vegetable oil, for frying 1 large russet potato
Kosher salt
Instructions: Fill a large, heavy-bottomed pot with about 4 inches of oil. Heat the oil to 350 degrees F over medium heat. Peel the potato and grate it with a mandoline, making strings about 2 millimeters thick. Rinse the potato strings in a strainer under cold running water. Line a baking sheet with paper towels and spread the potato strings on the towels. Top with more paper towels to dry. Place the potato strings in a spider strainer, filling the bottom and going up the sides creating a \nest.\ Place a slotted spoon on top of the strainer to keep the potato strings in place and carefully lower the strainer and spoon together into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain on a baking sheet lined with a paper towel. Sprinkle with salt. Continue with the remaining potato strings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30665,"Orange, Red Onion and Arugula Salad A small red onion, peeled and cut into 1/8th inch rounds 1/4 cup orange juice 2 tablespoons sherry wine vinegar 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper 3 seedless oranges 2 large bunches washed and stemmed arugula Instructions: Separate the rounds into rings and hold them in ice water until serving time. In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper. Cut the peel and pith away from the oranges and slice them into thin rounds. Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30666,"Tangerine-Soaked Tea Cake 1/4 cup plain dry bread crumbs (recommended: Japanese Panko) 3 tangerines or oranges, grated zest 3 tablespoons tangerine or orange juice, preferably freshly squeezed 1 tablespoon freshly squeezed lemon juice 3 cups sifted all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces (2 sticks) unsalted butter, softened at room temperature 2 cups sugar 3 eggs 1 cup buttermilk Glaze, recipe follows 1/2 cup freshly squeezed tangerine juice 1 tablespoon freshly squeezed lemon juice 1/3 cup sugar Instructions: Preheat the oven to 350 degrees. Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pour into the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices. Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30667,"Ranch Salad Boats with Bacon 1/4 cup buttermilk 1/4 cup sour cream 1/4 cup mayonnaise 3 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill 2 teaspoons fresh lemon juice 1 to 2 dashes hot sauce Kosher salt and freshly ground pepper 4 slices thick-cut bacon, cut into 1/2-inch pieces 12 romaine lettuce heart leaves
1 1/2 cups cherry tomatoes, quartered 2 radishes, thinly sliced 1 Persian cucumber, thinly sliced Instructions: Make the dressing: Combine the buttermilk, sour cream, mayonnaise, 2 tablespoons each chives and dill, the lemon juice and hot sauce in a blender. Blend until very smooth. Season with salt and pepper. Refrigerate until ready to use. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. To serve, arrange the lettuce leaves on a platter and top with the tomatoes, radishes, cucumber and bacon. Season with salt and pepper. Drizzle most of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with the remaining 1 tablespoon each chives and dill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 30668,"Instant Pot Egg Casserole Bites 14 frozen tater tots, thawed (about 1 cup) 1 scallion, thinly sliced
1/3 cup shredded sharp Cheddar
4 large eggs
1/4 cup heavy cream
Pinch cayenne pepper
Kosher salt
Hot sauce and/or ketchup, for serving
Instructions: Place 2 tater tots in each cup of the egg bites mold, along with the sliced scallion and cheese. Gently whisk the eggs together with the cream, cayenne and 1/2 teaspoon salt in a medium bowl or medium liquid measuring cup until well combined (but avoid creating any foam). Pour the custard over the filling in each of the cups. Cover the mold tightly with aluminum foil, then place on the rack. Add 1 1/2 cups of water to the Instant Pot?, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on low for 7 minutes (see Cook's Note).
After the pressure-cook cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini egg bites out of the pan. Run a small offset spatula around the edge of mold if there\u2019s any sticking. Serve warm with hot sauce or ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30669,"Salt-Crusted Leg of Lamb 2 pieces hickory or oak firewood, about 13 inches long each 2 butterflied legs of lamb Two 48-ounce boxes kosher salt, plus more as needed
Freshly ground black pepper
1/4 cup red cl flakes
1/4 cup dried oregano
1/4 cup dried rosemary
1/4 cup dried thyme
12 egg whites
Instructions: Preheat the oven to 450 degrees F, or preheat a wood-fired oven. Cover the firewood with water and soak for 15 minutes. Remove and add to a large roasting pan. Sprinkle the lamb with salt and pepper. Add enough kosher salt to a large bowl to cover both legs of lamb during roasting. Add the cl flakes, oregano, rosemary, thyme and egg whites. Mix until the mixture looks like wet sand. Cover the logs with a layer of herb salt. Place the legs side by side on top of the salt, then cover the lamb completely with more herb salt. Roast until the lamb reaches an internal temperature of 120 degrees F, about 1 hour. Let rest for 15 to 20 minutes before removing the \salt cap.\ Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 30670,"Wheat Pie 1 cup butter 1 1/2 cups sugar 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon vanilla 2 beaten eggs and water to fill 3/4 cup 1/2 pound bulghur wheat soaked overnight 1 teaspoon salt 1/2 cup scalded milk 1 teaspoon sugar 1 tablespoon grated orange peel 1 1/2 pounds ricotta 3 cups sugar 6 eggs 1 tablespoon orange marmalade 1 tablespoon orange blossom water 1 cup milk plus 1/2 cup cold milk 3 tablespoons butter 1/3 cup flour 1/4 teaspoon salt 1/3 cup sugar 2 eggs 1 teaspoon vanilla Instructions: Crust: Cream butter and sugar. Add flour, baking powder and vanilla. Blend with a fork. Add eggs and water. Work with hands until dough is manageable. Turn onto a lightly floured board and knead until smooth. Form into a ball, put in a bowl, cover and chill overnight. The next day, divide dough into 4 parts, 2 larger than the others. Roll the large pieces between floured waxed paper into large discs about 1/8-inch thick. Line 2 (10-inch) pie pans with dough. Roll out smaller pieces of dough about 1/3-inch thick and cut into 3/4-inch strips for lattice toppings. Refrigerate until ready to use. Filling: Prepare wheat. Cover with fresh water, add 1 teaspoon salt and bring to a boil uncovered (stir frequently to prevent sticking). Drain water and add 1/2 cup scalded milk, 1 teaspoon sugar, and boil for 5 minutes. Add orange peel, mix and allow to cool. Put ricotta in large bowl, put sugar on top and let stand for 5 minutes. Do not mix with an electric appliance, mix well with a wooden spoon. Beat eggs and add to ricotta mixture. Add orange marmalade, and orange blossom water. Add cooked wheat. Set aside and make custard. Heat 1 cup milk and butter in a saucepan. Add 1/2 cup cold milk to dry ingredients, stir until smooth and then add this to hot milk and butter in saucepan. Stir constantly until thick. Take 2 slightly beaten eggs and add 1/4 cup of hot mixture to eggs. Cook on low for 2 minutes. Let cool and add a teaspoon of vanilla. Add this back to ingredients in saucepan. You will have a thick custard, fold custard into the ricotta mixture gently. Pour filling into the piecrust. Then put a lattice piecrust on top. Brush with milk and put in oven at 350 degree for 1 hour or until the middle is firm. Put in refrigerator overnight and serve cold. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Networks kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30671,"Pomegranate Spritz Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 10 tablespoons unsalted butter, at room temperature 2/3 cup sugar 1 large egg 2 tablespoons pomegranate molasses 3/4 teaspoon red food coloring 1/2 teaspoon finely grated orange zest Silver nonpareils, for decorating Instructions: Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. 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, about 3 minutes. Beat in the egg, pomegranate molasses, food coloring and orange zest. Reduce the mixer speed to medium low; beat in the flour mixture until incorporated. (The dough can be made a day ahead; cover and refrigerate. Bring to room temperature before filling your cookie press.) Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies 1 inch apart onto 2 baking sheets. Decorate with nonpareils. Bake, switching the pans halfway through, until the cookies are set but not browned, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, loosen with a thin spatula and let cool completely on the baking sheets. Repeat with the remaining dough. ","[Prosecco, Moscato, Vinho Verde, Cava]" 30672,"Macadamia Nut and Lobster Ravioli with Curry Sauce 6 ounces raw lobster meat, chopped 1-ounce macadamia nuts, toasted, chopped 3 to 5 fresh basil leaves, chopped Pinch ground cumin 1 clove fresh garlic, minced 1 package wonton skins 2 teaspoons butter 2 tablespoons all-purpose flour 1/2 cup white wine 1 teaspoon chopped garlic 2 to 4 teaspoons curry powder 1 cup milk Pinch granulated chicken bouillon 1/2-ounce honey Black pepper Chopped basil, for garnish Grated Parmesan Macadamia nuts, roasted for garnish Instructions: To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through. To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine, about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 30673,"White Chocolate Macadamia Nut Bark 2 cups semisweet chocolate morsels 2 cups white morsels (recommended: Guittard Choc-Au-Lait) 2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped Instructions: Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect. Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30674,"Baked Alaska 1/2 sheet cake of vanilla sponge cake 1 pint chocolate chip ice cream 1 pint of coffee ice cream 4 egg whites 2 tablespoons sugar 1/2 of a clean egg shell 1/4 cup Armagnac Instructions: Cut the sheet cake into fourths. Spread the chocolate chip ice cream evenly on one layer of the sponge cake. Top the chocolate chip ice cream with the second piece of sponge cake. Spread the coffee ice cream evenly on top of the sponge cake. Lay the third piece of sponge cake directly on top of the praline ice cream. Lay the final piece of sponge cake on top of the praline ice cream. Wrap the cake tightly with plastic wrap and place in the freezer. Freeze the cake until firm, about 2 hours. Using an electric mixer, with a whip attachment, whip the egg whites until soft peaks form. Add the sugar and whip to stiff peaks. Remove the cake from the freezer. Cut a small hole in the center of the cake about 2 inches deep and 2 inches wide. Fill the egg shell with Armagnac. Place the shell in the cake hole. With a rubber spatula, spread the egg whites evenly over the entire cake, except for the shell. With a small blow torch, torch the cake until golden brown. Slice the cake and serve with a drizzle of chocolate sauce ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30675,"Banana Bread 1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, room temperature 2 large eggs 3 ripe bananas 1 tablespoon milk 1 teaspoon ground cinnamon 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Instructions: Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with honey or serve with ice cream. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 30676,"Speckled Butter Beans and Country Ham in Lemon Veloute 2 1/2 cups water 5 cups fresh or frozen speckled butter beans 1/4 pound country ham with fat removed, cut into small pieces 1 1/2 cups chicken stock 3 tablespoons butter 3 tablespoons flour 2 tablespoons freshly squeezed lemon juice Salt, to taste Instructions: In a heavy pan, bring the water to a boil and add the butter beans. When the water returns to a boil, turn the heat down and let the beans simmer for about 45 minutes, or until the skins are tender and the insides creamy, and most of the water has boiled off. While the beans are simmering, make the lemon veloute. In a small pan, heat the chicken stock. Fill the bottom of a double boiler with water, and bring to a boil. Meanwhile, in the top of the double-boiler, set directly over low heat, melt the butter and whisk in the flour. Cook, whisking, for five minutes, then slowly whisk in the hot stock. Place over the boiling water and cook for 45 to 50 minutes, stirring occasionally to keep a crust from forming on top. When the beans are done, add the country ham pieces and cook until the ham is just warmed. Meanwhile, remove the beans from the heat, add the lemon juice, and salt to taste. Remove the beans from the heat, pour the veloute over the beans, and mix well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30677,"Artichoke Pancakes with Goat Cheese 3 fresh artichokes 2 lemons, cut in half Large bowl of ice water 3 large eggs 1/4 cup water 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/3 cup all purpose white flour 2 egg whites 1 tablespoon olive oil 3 tablespoons goat cheese 1 tablespoon sour cream Instructions: Preheat oven to 350 degrees. To prepare the artichokes, place them in a large pot and cover them with cold water. Squeeze the lemons and add the juice and the lemon to the pot and bring to a boil over a high heat. Reduce the heat to medium and cook until they are tender, about 25 minutes. Use the tines of a fork to check for tenderness. Transfer the artichokes to the ice water. When they are cool enough to handle, remove the leaves and the choke (the fine fibrous clump on top of the bottom, in the middle). Trim the edges of the bottoms. Place the artichoke bottoms, eggs and water in a blender or a food processor fitted with a steel blade and blend until creamy. Pour into a mixing bowl and add salt, pepper and flour and combine until pasty. Whip the egg whites in a dry copper or stainless steel bowl until they are creamy and hold stiff peaks. Gently stir into the artichoke mixture. Place a cast iron skillet over a medium high flame and when it is hot, add the oil. Drop dollops (about the size of 2 tablespoons) of batter, a few at a time. When the edges begin to stiffen, turn the pancakes over. Combine the goat cheese and sour cream in a small mixing bowl. Place the pancakes on an oven proof plate and top each one with a large dollop of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30678,"Mashed Potato Napolean 2 onions 2 tablespoons butter 1 pound ground beef 2 2/3 cups frozen mashed potatoes 1 1/3 cups of milk 40 frozen green beans Salt and pepper to taste Instructions: Cut the onions into rings, place them in preheated buttered frying pan and saute them until caramelized. Remove and in the same pan, place the meat and fry it, cutting through the meat regularly to keep it from attaching. Add salt and pepper to taste. Set aside. Melt the frozen mashed potatoes with the milk and salt and pepper to taste in microwave (according to the recipe on package) to create warm mashed potatoes. Boil water with salt and add frozen green beans and cook until tender. Presentation In a ring mold, place one layer of mashed potatoes, then one layer of beef, then some caramelized onions, repeat and finish with the mashed potatoes. Place on a plate, then disperse the green beans around like logs for a fire. Repeat for every diner. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 30679,"Sea Scallops a la Nage with Julienned Vegetables One 11/4 pounds sea-scallops with shell Salt and pepper
2 medium leeks, including 1 inch of green 2 large carrots, peeled 1 celery stalk 1 bouquet garni: 3 fresh thyme sprigs or 1/2 teaspoon dried, a small bunch of parsley, and a bay leaf tied up with string (or in cheesecloth for dried thyme)
1 cup dry white wine 1 tablespoon finely chopped parsley 1/4 cup tarragon butter 1 medium turnip Instructions: Cut the leeks in half lengthwise and hold them under running water while flipping through the leaves to rinse out any sand. Cut the leaves 2 or 3 at a time into fine julienne. If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne.
Julienne the carrots and turnip into 3- inch lengths. The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife. Cut the celery stalk into 4-inch sections and julienne it as finely as possible. Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot. Simmer gently, partially covered, for 15 minutes. Add the wine and simmer for 10 minutes more. Strain the vegetable broth, reserving the cooked vegetables and broth. About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat.
Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer. (If the pan is too large, there won't be enough liquid to cover.) Gently slide the scallops into the simmering broth. If there's not enough liquid to cover the scallops. Poach the scallops for 8 minutes. Spread 3/4 quarters of the julienned vegetables in shells. Carefully arrange the scallop on the vegetables.
Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish. Arrange the rest of the julienne over the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30680,"Cupcake Bouquet Butter, for greasing bowl 1 (18.25-ounce) box golden yellow cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 2 (16 ounce) containers vanilla frosting 1/2 cup powdered sugar 48 store-bought mini-cupcakes or mini-muffins, paper liners removed 48 toothpicks Pastry bag Star tip Instructions: Preheat oven to 350 degrees F. Butter and flour an 8-inch-diameter stainless steel bowl. Combine cake mix, water, oil and eggs in large bowl. Beat with a hand mixer or by hand for 2 minutes, or until well blended. Transfer batter to prepared buttered bowl. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool cake in bowl on a wire rack for 20 minutes. Invert cake onto cooling rack and remove bowl. Cool cake completely. Spread 1 can of frosting over rounded side of cake. Mix remaining can of frosting with powdered sugar in large bowl and transfer to a pastry bag fitted with a star tip. Frost or pipe a rosette atop each cupcake. Place a toothpick into the bottom of each cupcake; press toothpick into cake dome, forming a bouquet. Place cake on stand. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30681,"Creamy Grits 2 cups whole milk 2 cups water 1 teaspoon salt 1 cup uncooked grits (not instant) 4 tablespoons unsalted butter 1 cup heavy cream 2 teaspoons freshly ground black pepper Instructions: Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water. Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 30682,"Pizza Snacks 2 whole wheat English muffins, sliced 1/4 cup marinara sauce 1/4 cup diced bell pepper 1/4 cup sliced black olives 4 -5 fresh basil leaves, roughly chopped 1/2 cup shredded part skim mozzarella cheese 2 whole wheat English muffins, sliced 1/4 cup barbecue sauce 1 medium scallion, finely chopped 3 oz grilled chicken breast, diced 1/2 cup shredded part skim mozzarella cheese Instructions: For the vegetable version: Preheat oven to 375F. Place English muffins on a baking sheet lines with aluminum foil. Top with marinara sauce, bell pepper, olives and basil. Sprinkle with cheese and bake for 12-15 minutes until cheese is melted. Calories: 130; Total fat: 4.5g Saturated fat: 2g; Carbohydrate: 16g; Protein: 7g; Sodium: 390mg For the pizza version: Preheat oven to 375F. Place English muffins on a baking sheet lined with aluminum foil. Top with barbecue sauce, scallion and chicken. Sprinkle with cheese and bake for 12-15 minutes until cheese is melted. Calories: 160; Total fat: 16g; Saturated fat: 2g; Carbohydrate: 16g; Protein: 13.5g; Sodium: 428mg ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 30683,"Bourbon Honey Glazed Ham 2/3 cup bourbon or whiskey 1 cup clover honey 1/3 cup molasses 1/2 cup 100 percent fruit orange marmalade Nonstick cooking spray 1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced 1/8 cup whole cloves Instructions: Preheat oven to 350 degrees F. In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside. With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing. ","[Bourbon Barrel-Aged Chardonnay, Brown Sugar Merlot, Maple Syrup Pinot Grigio, Rye Whiskey Cabernet Sauvignon]" 30684,"Fruitcake Cookies 3/4 cup dried currants 3/4 cup chopped dried figs 3/4 cup candied cherries, plus more for topping 3/4 cup chopped dried pineapple 1/2 cup chopped candied orange peel 1/2 cup plus 1 tablespoon brandy or bourbon, plus more if needed Cooking spray 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 sticks unsalted butter, melted and cooled slightly 2 cups packed dark brown sugar 2 large eggs 1/4 cup molasses 2 teaspoons pure vanilla extract 1 1/2 cups confectioners\u2019 sugar 2 tablespoons milk, plus more if needed Instructions: Combine the currants, figs, cherries, pineapple, orange peel and 1/2 cup brandy in a wide microwave-safe bowl. Microwave until the mixture is hot, about 90 seconds, then stir to evenly coat the fruit with the brandy. Set aside at least 1 hour and up to overnight. Preheat the oven to 350? F and line a 9-by-13-inch baking dish with foil, leaving a 1-inch overhang on all sides; coat the foil with cooking spray. Whisk the flour, baking soda, salt, cloves and nutmeg in a medium bowl. Whisk the melted butter and brown sugar in a large bowl until smooth; add the eggs and whisk until combined, then whisk in the molasses and vanilla. Whisk in the flour mixture until smooth, then fold in the macerated fruit and any remaining liquid in the bowl (no more than 1 to 2 tablespoons liquid). Spread the batter in the baking dish in an even layer. Bake until browned, puffed and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer the baking dish to a rack to cool completely. Lift the bars out of the pan using the foil overhang and transfer to a cutting board. Whisk the confectioners\u2019 sugar, milk and remaining 1 tablespoon brandy in a medium bowl to make a thick, spreadable glaze; whisk in a few more drops of milk or brandy if needed. Spread the glaze on the bars; let set, 20 to 30 minutes. Trim the edges of the bars. Cut into 1 1/2- to 2-inch squares. Gently press a candied cherry into the center of each. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 30685,"Chili Chocolate-Covered Strawberries 6 ounces bittersweet chocolate, chopped 3 tablespoons heavy cream 1 tablespoon butter 1/8 teaspoon ground pure chili powder, such as ancho 10 large strawberries with long stems Instructions: In a heat-proof mixing bowl, add the chocolate, cream, and butter. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted. Stir in the chili powder and mix until fully incorporated. Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 30686,"Cranberryless Sauce 2 1/2 cups pomegranate juice 3 cups sugar 1 packet Sure-Jell pectin 2 Tbsp lemon juice Instructions: Put the pomegranate juice in a large, nonreactive pot over medium-high heat. Meanwhile, mix the pectin and sugar in a bowl, whisking to combine. When the juice comes to a boil, add the sugar-pectin mix, whisking to stir and dissolve, and the lemon juice. Bring back to the boil and boil hard for one full minute. Turn off the heat, ladle into sterilized jars, leaving 1/8 headroom, and process via the water-bath method. ","[Chardonnay, Riesling, Gewrztraminer]" 30687,"Garlicky Mashed Potatoes 2 to 4 heads garlic, depending on size 2 tablespoons olive oil 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter Instructions: Preheat the oven to 350 degrees F. Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30688,"Grapevine Kentucky Buttermilk Biscuits 4 cups self-rising flour, plus more for dusting 1 stick good butter, plus 3 tablespoons melted 2 to 3 cups cold buttermilk 1 tablespoon vegetable oil Instructions: Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 30689,"Sugared Pork Buns 1/3 cup honey 1/3 cup hoisin sauce 1/3 cup soy sauce 1/3 cup rice wine or dry sherry 2 tablespoons sesame oil 1 tablespoon grated fresh ginger 1 1/2 teaspoons five-spice powder 6 cloves garlic, crushed and peeled Freshly ground black pepper 2 1/2 pounds boneless pork shoulder 2 teaspoons cornstarch 1 packet (2 1/2 teaspoons) active dry yeast 1/4 cup plus a pinch granulated sugar 1 3/4 cups all-purpose flour, plus more for kneading 1 cup cake flour 1 teaspoon kosher salt 1/4 cup whole milk 3 tablespoons vegetable oil, plus more for the bowl 1 large egg 2/3 cup all-purpose flour 2/3 cup confectioners' sugar 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, at room temperature 1 large egg plus 1 white Instructions: For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top. Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more. Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes. Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour. Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes. Preheat the oven to 350 degrees F. For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip. Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 30690,"Four Happiness Meatballs 2 tablespoons sesame seeds 1 pound ground beef 6 ounces Chinese sausage(Lop Cheong), coarsely chopped 1/3 cup finely chopped jicama 1/4 cup cornstarch 2 tablespoons hoisin sauce 2 tablespoons Chinese rice wine or dry sherry 1 tablespoon minced ginger 1 tablespoon soy sauce 1 tablespoon shredded tangerine peel 2 teaspoons sesame oil 3 tablespoons lemon juice 2 tablespoons packed brown sugar 1 tablespoon cooking oil Instructions: Place sesame seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool. Combine meatball ingredients in a medium bowl; mix well. Shape mixture into 1-inch diameter balls. Combine glaze ingredients in a small bowl. Place a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add meatballs and cook, turning occasionally, until browned on all sides and meat is no longer pink in center, 6 to 8 minutes (cut to test). Drain oil from pan. Pour glazing mixture over meatballs; cook over high heat until meatballs are nicely glazed, about 2 minutes. Transfer to a serving platter and sprinkle with sesame seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30691,"Aunt Eleanor's Potato Salad 2 pounds red potatoes, scrubbed well 2 eggs 1/2 cup mayonnaise 3 tablespoons grainy mustard 3 stalks celery, chopped 1 pickle, finely chopped or 2 tablespoons pickle relish 2 tablespoons white vinegar Paprika Salt Instructions: In a large saucepan of cold water add potatoes. Bring to a boil and cook just until tender. Drain and cool. Cut potatoes into 1-inch pieces. In a separate pan add eggs to cold water and bring to a boil. Simmer for about 10 minutes. Drain and cool eggs under cold running water. Peel eggs and mash with a fork. Add mayonnaise, mustard, celery, pickle or relish and vinegar. Stir well to combine. Pour dressing over potatoes and toss to coat. Season to taste with paprika and salt. Refrigerate until cool before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 30692,"The Best Coconut Layer Cake 2 sticks unsalted butter, at room temperature, plus more for the pans 2 3/4 cups cake flour, plus more for the pans (see Cook's Note) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk
1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note) 1 3/4 cups granulated sugar
4 large eggs, at room temperature, separated 2 teaspoons pure vanilla extract 1 teaspoon coconut extract 2 sticks unsalted butter, at room temperature 12 ounces cream cheese, at room temperature 3 1/2 cups confectioners' sugar 1/2 teaspoon salt 1 teaspoon pure vanilla extract 1 teaspoon coconut extract 2 cups sweetened shredded coconut Instructions: For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined. Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely. For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30693,"Apple Martini 2 trays ice 1/4 liter vodka 1/2 liter sour apple mix Splash sweet vermouth 1 Granny Smith apple, cored and sliced Instructions: In a medium pitcher, combine ice, vodka, sour apple mix, and vermouth. Stir thoroughly. Strain into a martini glass and garnish with apple slice. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 30694,"Russian Tea Cakes 5 sticks unsalted butter, at room temperature 4 1/2 cups (20 ounces) all-purpose flour 1 1/2 cups (7 1/2 ounces) sifted powdered sugar, plus more for rolling cookies 1 tablespoon kosher salt 2 teaspoons pure vanilla extract 1/2 tablespoon ground cinnamon 1 1/2 cups toasted walnuts, finely chopped Instructions: First, brown the butter: Place the butter in a medium saucepan over low heat to cook. Check it after about 7 minutes; it should be a medium-brown color, not too light but not too burnt. Once it reaches that color, take it off the heat and let it cool. Refrigerate to continue to cool for about 30 minutes. Preheat the oven to 350 degrees F. Line 3 half sheet pans with parchment paper. Add the cold browned butter, flour, powdered sugar, salt, vanilla extract and cinnamon to a food processor; process until light and fluffy. Transfer to a large bowl. Add the walnuts and mix with a rubber spatula until combined. Using a small ice cream scoop, portion 48 mounds of the dough onto your prepared sheet pans, spacing them 2 inches apart. Place in the freezer to cool for 15 minutes. Bake until the cookies are firm and smell nutty and toasty, 15 to 18 minutes. Rotate the pans 180 degrees halfway through baking. Meanwhile, place additional powdered sugar in another large bowl. Once the cookies are out of the oven, let cool for exactly 6 minutes 30 seconds then toss in the powdered sugar. Enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30695,"Involtini 1 eggplant, sliced into 10 (1/4-inch) thick slices 10 large basil leaves 1 pound burrata mozzarella Instructions: Preheat a grill to high. Grill the eggplant slices until tender, about 3 to 4 minutes per side. Lay the slices of grilled eggplant on a cutting board. Place a basil leaf on top of the eggplant. On 1 end of the eggplant, put a teaspoon of cheese. Season the inside with salt and pepper. Roll the eggplant around the cheese and the basil leaf. Secure the roll with a toothpick. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 30696,"Spicy Parmesan Green Beans and Kale 3 tablespoons olive oil 1 onion, sliced 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms) 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 cup white wine 1/2 teaspoon red pepper flakes 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped 2 tablespoons lemon juice (about 1/2 a lemon) 3 tablespoons finely grated Parmesan Instructions: Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 30697,"This Rum Ting Ice 4 ounces golden rum (recommended: Mount Gay) 1 (9-ounce) bottle grapefruit soda (recommended: Ting) 1/2 lime, juiced Instructions: Fill 2 low-ball glasses with ice. Divide the ingredients evenly among the glasses, stir to combine, and serve. ","[Rum, Grapefruit Soda]" 30698,"Ham, Egg and Cheese Sandwich on English Muffin 4 heirloom tomatoes, halved and seeded Olive oil, to drizzle Kosher salt and freshly ground black pepper Fresh thyme leaves, to season 4 English muffins, split 8 slices Swiss cheese, thinly sliced 8 slices Black Forest ham, thinly sliced 2 to 3 tablespoons butter, to coat 8 large eggs 1 tablespoon finely diced fresh chives Instructions: Preheat the oven to 375 degrees F. Put the tomato halves on a baking sheet, cut-side up, drizzle with oil and season with salt, pepper, and thyme. Roast the tomatoes until soft, about 30 minutes. Remove the tomatoes to a plate. Wipe the baking sheet with paper towels and place the English muffin halves on the baking sheet and toast in the oven until lightly golden brown, about 5 minutes. Top each with a slice of the cheese, return to the oven and toast until the cheese is melted, about 2 minutes. Remove and let sit while you make the eggs. Heat a nonstick pan over medium heat. Add the ham slices and cook until slightly crisp and warmed through. Remove the ham to a plate. Add a few tablespoons of butter to the pan, whisk 8 large eggs in a bowl, season with salt and pepper and cook over low heat until soft curds form and stir in the chives. Top each muffin half with a slice of ham. Top the bottom half with some of the eggs and 2 tomato halves. Combine halves to make 4 sandwiches. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30699,"Oatmeal-Milk Chocolate Chip Cookies with Walnuts 8 tablespoons (1 stick) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour 1 cup rolled oats 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 cup milk chocolate chips 1/2 cup roughly chopped walnuts Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer, on medium-high speed, in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the milk chocolate chips and walnuts. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30700,"Lemon-Asparagus Rice 1 tablespoon olive oil 1/2 cup diced yellow onion (1/2-inch dice) 1 1/2 cups long-grained white rice 3 cups water 2 tablespoons unsalted butter 1 lemon slice (1 inch thick) 1 teaspoon minced lemon zest 1 pound fresh asparagus Instructions: Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes. Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes. Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30701,"Roasted Corn, Jicama and Mango Salad 4 ears fresh corn, unshucked 1 large jicama, peeled and thinly julienned 1 ripe mango, peeled and chopped into 1/2-inch pieces 1/2 red onion, thinly sliced 2 tablespoons chopped cilantro leaves Citrus vinaigrette, recipe follows 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 1 teaspoon freshly grated orange zest 2 teaspoon sugar Dash hot sauce 1 cup olive oil Salt and pepper 2 tablespoons chopped cilantro leaves Instructions: Preheat the oven to 400 degrees F. Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off. Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve. In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30702,"SF Rushrooms 2 pounds ground andouille sausage, cooked and drained 2 tablespoons butter 1/4 cup water 4 cups grated Asiago cheese 1 tablespoon chopped green onions 1 yellow bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 cup panko bread crumbs 2 eggs 2 chopped garlic cloves 1 bunch cilantro, leaves chopped 20 medium portobello mushrooms Instructions: Melt the butter in a small pan over low heat and stir in the water. Combine all of the remaining ingredients in a large bowl and stir in the butter mixture. Remove the mushroom stems and stuff the mushrooms with the cheese mixture. Preheat the grill to 325 degrees F. Arrange the mushrooms, stuffing side up on the grill, and grill until cooked through, about 10 to 15 minutes. Remove the mushrooms from the grill to a serving platter and garnish with more cheese, if desired. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 30703,"Mini Taiwanese Meatballs 12 ounces ground beef 1 tablespoon peeled and finely grated fresh ginger 4 cloves garlic, finely chopped 2 red chiles, seeded and finely chopped
1 large scallion, finely chopped 1 tablespoon Shaoshing rice wine or dry sherry 1 tablespoon light soy sauce 1 teaspoon cornstarch 1 teaspoon toasted sesame oil 1 teaspoon light brown sugar Pinch sea salt Pinch freshly ground black pepper 4 cups vegetable oil, for frying 2 ounces large baby spinach leaves, Little Gem leaves, or small butter lettuce leaves 1/4 cup sweet chili sauce, for serving Fresh cilantro leaves, for garnish Fresh mint leaves, for garnish Instructions: Thoroughly mix together the beef, ginger, garlic, half of the chiles and the scallions in a medium bowl. Add the Shaoshing, soy sauce, cornstarch, sesame oil, sugar, salt and black pepper and mix into the meat mixture until well combined using your hands. Roll the meat into ping-pong-size balls, and then transfer to a plate.
Heat the vegetable oil in a wok over medium-high heat until a bread cube or small piece of cl dropped into the oil turns golden brown in 10 to 15 seconds and floats to the surface, 350 degrees F. Deep-fry the meatballs using a strainer, tossing them in the oil gently, until golden brown, about 3 minutes. Drain on paper towels and repeat with the remaining meatballs.
To serve, place the spinach leaves stem-side up on a serving platter. Place 2 meatballs on each leaf, and drizzle a little chili sauce on top. Garnish with a sprinkling of cilantro and mint leaves and the remaining chopped red chiles. Guests can pick up the meatballs wrapped in the spinach or use toothpicks to spear and enjoy. Serve immediately. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 30704,"Good Peppers 8 Anaheim peppers 2 packages chive cream cheese 4 ounces prosciutto 2 teaspoons dried basil flakes 1 package bacon Instructions: Preheat grill over medium-high heat. Chop off top of peppers and remove seeds. Mix cream cheese, prosciutto, and basil together. Stuff peppers with ham and cheese mixture. Wrap with bacon, grill until done, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30705,"Baked Seasoned Potatoes and Onions 4 russet potatoes, peeled and sliced into 1/4 inch rounds 1 onion, sliced
2 tablespoons chopped parsley 6 tablespoons butter Salt and pepper Salt and pepper
Paprika Instructions: Preheat oven to 375 degrees. Butter baking dish and lay out a single layer of potatoes. Top with a layer of onions. Sprinkle with some parsley, salt and pepper and paprika. Dot with dabs of butter. Continue layering remaining ingredients. Cover dish with foil and bake for 40 minutes or until potatoes are tender.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30706,"Morel Sauce 1 tablespoon butter 1 medium shallot, minced 2 cups loosely packed fresh morels 1/2 cup white wine 3 cups chicken stock 1 cup heavy cream Salt and pepper, to taste Instructions: Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon. Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 30707,"Butternut Squash Soup One 2- to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups) 1 large apple, peeled, cored and cut into sixths
1 medium yellow onion, cut into sixths
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 garlic clove
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken broth
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil. Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes. Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes. Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30708,"Cauliflower Soup, Crispy Brussels Sprouts and Smoky Salmon Roe 1 ounce salmon roe 1 teaspoon smoked extra-virgin olive oil, plus more for garnish 3 cups cauliflower florets (about 1 small head) 1/2 white onion, coarsely chopped 2 sprigs fresh lemon thyme, plus 1 teaspoon leaves for garnish 1 1/2 quarts whole milk Kosher salt Extra-virgin olive oil, for frying 6 or 7 Brussels sprouts, separated into individual leaves Fleur de sel 1 tablespoon finely chopped chives Cracked black pepper Instructions: In a small nonreactive dish, stir together the salmon roe and smoked olive oil. Set aside to infuse the roe with smoky flavor. Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer for 25 to 30 minutes, until the cauliflower is soft. Discard the lemon thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt. Fill a medium saucepan with 2 to 3 inches of olive oil. Heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time for 30 to 40 seconds, until browned. Drain on paper towels and season with fleur de sel. To serve, ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, smoky salmon roe and lemon thyme, and season with fleur de sel, cracked black pepper and more smoked olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30709,"Salmon Sheet Pan Supper with Horseradish Sauce 1 pound rainbow fingerling potatoes, halved 2 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground black pepper
8 ounces broccolini
Two 5-ounce fillets salmon
3 tablespoons mayonnaise
3 tablespoons Greek yogurt (any fat level)
1 tablespoon capers
1 1/2 teaspoons horseradish
1 lemon, halved
Instructions: Preheat the oven to 425 degrees F. Toss the potatoes in 1 tablespoon olive oil and spread them out evenly on a sheet pan, cut-side down. Season with 1/2 teaspoon salt and a few turns of black pepper. Roast for 15 minutes. Remove from the oven, toss the potatoes and push them off to the side of the pan. Place the broccolini in the center third of the sheet pan and the salmon on the remaining third. Drizzle the broccolini and salmon with the remaining 1 tablespoon olive oil, sprinkle with the remaining 1/4 teaspoon salt and a few turns of black pepper. Roast until the salmon is cooked through, about another 15 minutes. Meanwhile, make the sauce. Combine the mayonnaise, Greek yogurt, capers, horseradish and some black pepper with the juice of half a lemon in a medium bowl and stir. Taste and adjust as desired. When the salmon is cooked, squeeze the remaining lemon half over the top of everything and serve with the sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30710,"Eggnog Snowflakes 1 cup LAND O LAKES? Butter, softened 1 cup sugar 1 LAND O LAKES? All-Natural Egg 2 tablespoons whipping cream or milk 1 teaspoon rum extract 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup powdered sugar 2 teaspoons LAND O LAKES? Butter, softened 2 teaspoons light corn syrup 1/4 teaspoon rum extract 3 to 5 tablespoons water Decorator sugars, drages or frosting, as desired Instructions: Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours). Heat oven to 375 degrees F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Remove to wire cooling rack. Cool completely. Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in small bowl. Beat at medium speed, adding enough water for desired glazing consistency. Place wire cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate as desired. Let stand until set. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 30711,"Stuffed Onion Rings Vegetable or canola oil, for deep-frying 4 large white onions
8 ounces sliced mozzarella 8 ounces sliced pepperoni
2 cups all-purpose flour 1 tablespoon Italian seasoning
1 teaspoon garlic powder
One 12-ounce bottle beer
Kosher salt and freshly ground black pepper 1/4 cup shredded Parmesan 1 cup your favorite marinara sauce, for dipping
Instructions: Fill a large a large Dutch oven or deep fryer with 3 inches of oil. Heat the oil to 350 degrees F. Cut the onions crosswise into 1/2-inch-thick slices and separate into rings. Using 2 rings that will fit inside one another, sandwich a slice of cheese and a slice of pepperoni between the rings and press together. Repeat. Place 1/2 cup of the flour in a shallow dish. In a large bowl, whisk together the remaining 1 1/2 cups flour and the Italian seasoning and garlic powder. Slowly whisk in enough beer to produce the consistency of a thick pancake batter. Season with salt and pepper. Let rest for 5 minutes. Gently dredge the stuffed onion rings in the flour and then dip in the batter. Fry in batches until golden brown, 2 to 3 minutes. Sprinkle with salt and Parmesan. Serve immediately, with marinara sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30712,"Chocolate Oat Milk 1 cup old-fashioned oats, rinsed 1/4 cup plus 2 tablespoons honey 1/4 cup unsweetened cocoa powder 1/4 teaspoon vanilla extract Kosher salt Instructions: Combine the oats with enough water to cover in a medium bowl. Refrigerate the oats to soften, at least 6 hours and up to overnight. Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.)
Warm 1 cup of the oat milk in a microwave-safe container, about 2 minutes. Add the honey and cocoa powder to the hot milk and stir until all the lumps are gone. Add the vanilla, remaining cold oat milk and 1/4 teaspoon salt; stir to combine. Store the chocolate oat milk in an airtight container in the refrigerator for up to 5 days. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 30713,"Basic Gravy 10 tablespoons unsalted butter, plus more as needed Turkey neck and giblets (liver discarded) 1 onion, quartered 1 carrot, chopped 1 stalk celery, chopped 3 sprigs thyme or rosemary 2 bay leaves 1/2 cup dry white wine or prosecco 8 cups low-sodium chicken or turkey broth or stock, plus more as needed 3/4 cup all-purpose flour Turkey pan drippings Kosher salt and freshly ground pepper Instructions: Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, herb sprigs and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock ? if you're short, add more broth. Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Simmer until desired thickness, 5 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30714,"Okra and Black-Eye Pea Saute 1/4 pound strip bacon, cut into 1/4-inch pieces 1 cup yellow onion, diced 1 1/2 tablespoon garlic, chopped 3 cups fresh okra, cut into rounds 2 cups fresh corn kernels 2 fresh small red hot chiles, chopped 2 cups cooked black-eyed peas, recipe follows 1 cup green onion, diced Oven dried cherry tomatoes, recipe follows Salt Pepper Freshly chopped parsley and Italian parsley leaves, for garnish 2 cups black-eye peas Water, to cover 1 onion, quartered, with a bay leaf attached with a clove 1/2 teaspoon ground black pepper Salt 2 cups cherry tomatoes, halved Salt and freshly ground black pepper Sprinkle brown sugar 6 or 7 thyme sprigs Instructions: In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and cl pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon. Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining. Preheat oven to 250 degrees F. Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don?t burn. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 30715,"Everything Bagel Breakfast Bake Nonstick cooking spray, for the baking dish 5 everything bagels, cut into 1-inch hunks (stale bagels work great here!)
8 ounces whipped cream cheese
3 cups whole milk
10 large eggs, lightly beaten
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/2 red onion, finely diced 1/4 cup chopped fresh chives 8 ounces sliced smoked salmon
2 tablespoons capers
Instructions: Spray a 9-by-13-inch baking dish with nonstick cooking spray. Spread the bagel chunks in the dish in an even layer, then dollop the cream cheese around the baking dish, on top of and in between the bagel chunks. In a large bowl, whisk together the milk, eggs, garlic powder, salt, pepper, half the red onion and half the chives until combined. Pour the mixture over the bagels in the baking dish. Cover the baking dish with foil and refrigerate overnight. Preheat the oven to 350 degrees F. Set the baking dish out at room temperature while the oven heats. Bake, still covered in foil, until mostly set, about 1 hour. Remove the foil and bake until the top is lightly browned, 10 to 15 minutes more. Let cool slightly for 10 to 15 minutes. Garnish the top with ribbons of smoked salmon, capers and the remaining red onion and chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30716,"Dried Cherry Scones 2 cups flour 1/3 cup sugar 2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup chilled butter, cut into pieces 1 egg 2/3 cups whipping cream 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup dried cherries Egg wash, 1 egg and 1 teaspoon water, beaten Sugar and sliced almonds, for sprinkling Instructions: Preheat oven: 325 degrees F. Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30717,"Panini Press Omelet 2 slices bacon 1-ounce fresh spinach 2 eggs Instructions: Lay the bacon on the press and close the lid. Cook the bacon until crispy and brown, about 2 minutes. Remove the bacon to a plate. Do not drain the fat. Scatter the spinach on the press, pour the eggs over the spinach, close the lid, and cook for 1 minute. Remove the egg and spinach from the press, roll like a cigar and eat like an omelet or cut into thin strips and serve immediately with the bacon on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30718,"Quick Chicken Stir-Fry 1 (7-ounce) package mung bean (cellophane) noodles 1/4 cup canned low-sodium chicken broth or chicken stock 2 teaspoons cornstarch 3 tablespoons soy sauce 1 tablespoons hoisin sauce 2 teaspoons packed light brown sugar 1 teaspoon dry sherry, optional 2 tablespoons peanut or vegetable oil 3 tablespoons sliced on the bias green onions, plus more for garnish 2 cloves garlic, minced 2 teaspoons minced gingerroot 1/2 teaspoon red pepper flakes 1 pound boneless, skinless chicken breast halves, cut into thin strips 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed Instructions: While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside. To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside. Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute. Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30719,"Caviar with Buckwheat Crepes and Smoked Creme Fraiche 3 cups whole milk 3/4 cup all-purpose flour
1/4 cup buckwheat flour
5 large eggs
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the pan
1 cup creme fraiche
4 ounces farm-raised osetra or American caviar
Instructions: Add the milk, all-purpose and buckwheat flours, eggs and a pinch of salt to a high-powered blender and blend until thoroughly mixed. Place a medium nonstick pan over medium heat and spray with nonstick spray. Pour about 1/2 cup batter into the preheated pan and swirl to thoroughly coat the pan with the batter, making a crepe. Cook until it has golden brown spots and edges, about 2 minutes. Flip onto a cutting board to let cool. Continue to cook in batches, covering the finished crepes with a towel to keep them from drying out. Season the creme fraiche with salt and pepper in a medium bowl and stir to combine. Cover with plastic wrap and use a smoking gun to smoke the creme fraiche for 10 minutes. For serving: Fold the crepes into quarters and add to a serving dish. Top with the caviar and smoked creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30720,"Chocolate Fudge 2 tablespoons unsalted butter, cut into small pieces and softened, plus more for brushing 3 ounces unsweetened chocolate, very finely chopped 1 teaspoon vanilla, mint or almond extract 1/8 teaspoon kosher salt 1 cup half-and-half 2 1/4 cups sugar 2 tablespoons light corn syrup Assorted toppings (see below) Instructions: Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.
Lightly brush the foil with butter. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the \soft-ball stage.\ To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
Toppings: Crushed sandwich cookies, crushed graham crackers, white chocolate chips, sprinkles, peanut butter drizzle, or mini marshmallows.
","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 30721,"Warm Brussels Sprout Salad 1 tablespoon olive oil 2 ounces thinly sliced pancetta, chopped
1 pound Brussels sprouts, trimmed and thinly shaved
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar
Instructions: Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30722,"Ricotta Ravioli with Prosciutto, Roasted Peppers, Pea Shoots and Tomato Cream 1/2 pound flour, plus flour for the board 1 teaspoon salt 4 egg yolks 1 tablespoon olive oil 1 egg beaten with 1 tablespoon water, for egg wash 1 cup ricotta cheese 1 egg yolk 1 teaspoon salt 1/2 teaspoon pepper 3 cloves garlic, peeled 1/2 cup heavy cream 1 cup crushed tomatoes 1/4 cup prosciutto, julienned (3 to 4 slices) 1 tablespoon olive oil 1 yellow pepper, roasted, peeled and julienned 1 cup small pea shoots (or arugula) Salt and pepper Parmesan cheese or freshly chopped herbs, for garnish Instructions: For the pasta: Combine flour and salt in a mixing bowl. Make a well in the center and add egg yolks and olive oil. Mix until the dough comes together into a ball. (If the dough seems too dry, add a few tablespoons of water). Knead dough on a floured surface for 2 to 3 minutes, dough should seem smooth and elastic. Let dough rest in refrigerator for 1 hour. Make the filling by combining the ricotta, egg, salt and pepper in a small bowl. Using a pasta machine, roll out the pasta dough to the last setting. Cut the dough into sheets approximately 18-inches long. Place 1 sheet of pasta on a floured work surface and brush with the egg wash. Place tablespoon size dots of ricotta mixture 2-inches apart on the sheet of pasta. Place a second sheet of dough over the first and press down to seal around the filling and remove any air bubbles. Using a floured 3-inch round cutter, cut out the ravioli and place them on a well-floured sheet tray. Crimp the edges with a fork. For the sauce: Poach garlic cloves in the cream until tender. Add the crushed tomatoes, season with salt and pepper and simmer for 5 minutes. Puree in a blender, strain and set aside. In a large saute pan, heat prosciutto and roasted peppers in the olive oil. Add the pea shoots and cook briefly, until they are just beginning to wilt. Season with salt and pepper. Add the freshly poached ravioli, 1/4 cup of tomato sauce and toss to combine. When the sauce is ready, poach the ravioli in simmering, salted water for 2 to 3 minutes. Drain and immediately add to the sauce. To serve, ladle a small pool of sauce on the bottom of a large plate or wide-bottomed bowl. Arrange 3 ravioli on the sauce and spoon the prosciutto and vegetables over the top. Garnish with shaved Parmesan or herbs and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 30723,"Grilled Turkey Burgers alla Rockville with Fresh French Fries and Garden Couscous 2 turkey tenderlions 1 box couscous Celery Yellow pepper Green beans Red onion 4 to 6 potatoes, French Fry cut 4 cups oil Instructions: Pound the turkey and grill about 4 to 5 minutes on each side. Follow the directions on the box for the couscous. Slice and cut the vegetables and add them to the couscous. Place the oil in a wok or wide fry pan. Heat oil to 365 degrees. Rinse the potatoes in cold water and when the oil is very hot, add them to the oil and fry until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30724,"Grilled Ratatouille Salad 1 small eggplant Kosher salt 3 medium tomatoes 1 medium zucchini 1 medium red bell pepper 1 small red onion 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 tablespoon plus 2 teaspoons red wine vinegar 1/2 cup fresh basil leaves, thinly sliced Instructions: Slice the eggplant into 1/2-inch-thick rounds. Soak in a bowl of lightly salted water, 15 to 20 minutes; drain and squeeze out the excess moisture. Meanwhile, slice the tomatoes and zucchini into 1/2-inch-thick rounds. Stem and seed the bell pepper; slice the pepper and onion into 1/2-inch-thick rings. Heat a grill or grill pan to medium high. Brush the vegetables with the olive oil on both sides and season with 1/2 teaspoon salt and pepper to taste. Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7 to 8 minutes for the bell pepper, onion and zucchini, and about 10 minutes for the eggplant. Let cool. Drizzle the vegetables with the vinegar. Divide the zucchini and eggplant among plates and arrange in a circle, overlapping slightly. Top with the bell pepper, tomato and onion. Sprinkle with the basil. Per serving: Calories 150; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 300 mg; Carbohydrate 12 g; Fiber 5 g; Protein 4 g Photo by Kate Sears ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 30725,"Grilled Potato Salad with Bacon Vinaigrette 1/2 pound bacon (about 8 strips) 1 tablespoon whole-grain mustard
1 tablespoon light brown sugar
1 teaspoon sherry vinegar
1/2 lemon
Freshly ground black pepper
1 pound mini Yukon gold potatoes, halved 5 scallions
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons roughly chopped flat leaf parsley Flaky sea salt
Instructions: For the dressing: Put the bacon into a large nonstick skillet over medium heat and line a plate with paper towels. Cook the bacon, turning occasionally, until golden brown and crispy, 10 to 12 minutes. Transfer the bacon to the lined plate and transfer the bacon fat to a small mixing bowl. Add the mustard, sugar and vinegar to the warm fat and squeeze in the juice from the lemon half. Whisk to combine and season with black pepper. Set aside in a warm place. For the potatoes: Preheat the grill over medium heat. Place the potatoes in an even layer in a microwave-safe baking dish. Pour in 1/4 cup water and cover tightly with plastic wrap. Steam the potatoes in the microwave on high power until just slightly tender, about 3 minutes. Remove the potatoes and discard any water that remains. Place the potatoes in a large mixing bowl with the whole scallions. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss the vegetables to evenly coat in the oil. Place the potatoes on the grill, cut-side down. Grill the potatoes until tender and caramelized, 7 minutes on each side. Meanwhile, place the scallions on the coolest area of the grill and cook, watching them closely to prevent charring, 1 to 2 minutes on each side. Remove the scallions from the grill and set aside. Remove the potatoes from the grill and place in a large mixing bowl. Cut the grilled scallions into 1-inch pieces and place in the bowl with the potatoes. Crumble the cooked bacon into the bowl. Add the parsley and some sea salt and drizzle generously with the warm bacon dressing, then toss to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30726,"Mandarin Steak Salad 2 tablespoons orange or mandarin marmalade 1 teaspoon minced ginger 1 clove garlic 1/2 teaspoon freshly ground white pepper Salt 1/4 cup fresh lemon juice 1/4 cup wine vinegar 1/4 cup fresh orange juice 1/2 cup extra-virgin olive oil 1 medium shallot, chopped 1 (1/2-inch) piece fresh ginger, peeled and minced 1/3 cup almond or extra-virgin olive oil 1 tablespoon dark sesame oil 1/2 cup rice wine vinegar 2 (8-ounce) New York steaks Salt and pepper 6 large shiitake mushroom caps 4 cups mixed salad greens 2 tablespoons unsalted butter 1 large shallot, minced 1/2 pound shiitake mushrooms, sliced Instructions: Prepare the mandarin vinaigrette: In a saucepan, combine all of the ingredients except the olive oil, and reduce over low heat to 1/2 cup. Remove from the heat and let cool. Stir in the olive oil and reserve. Prepare the ginger vinaigrette: In a bowl, mix together all of the ingredients and correct the seasonings, as necessary. Reserve Preheat a grill. Brush the steaks with some of the mandarin marinade and season them with salt and pepper. Brush the whole shiitake caps with some of the marinade and season with salt and pepper. Grill the steaks to medium-rare and set aside in warm spot. Grill the mushrooms until they are soft and set aside. Toss the salad greens with the reserved ginger vinaigrette, adding any collected meat juices to the dressing, and set aside. In a large saute pan, heat the butter until it is foamy. Add the shallot and the sliced shiitakes and saute for several minutes, or until the shallot is translucent and the mushrooms have given up most of their liquid. Season with salt and pepper, to taste. Mound the salad greens in the center of 4 dinner plates. Slice the steak thinly on the diagonal and fan the slices around 1 side of the greens with the grilled mushroom caps. Arrange the mushrooms decoratively on the opposite side. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 30727,"Jalapeno Popper Grilled Cheese 6 jalapenos, cut in half lengthwise 2 tablespoons olive oil Salt and freshly cracked black pepper 1 cup mascarpone cheese 1 cup shredded aged Cheddar 8 slices country white bread 2 tablespoons salted butter Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside. Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread. Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey. ","[Zinfandel, Syrah, Tempranillo, Barbera]" 30728,"Seared Duck Breast with Pomegranate Molasses 2 duck breasts, skin scored into a crosshatch pattern Kosher salt 2 cups pomegranate molasses 1 bundle fresh thyme 1 cup pomegranate seeds Instructions: Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes. Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes. Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up. Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds. Just Ducky!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30729,"Herbed Yogurt Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes Kosher salt and freshly ground black pepper 1 1/2 cups plain yogurt 1 stick (8 tablespoons) unsalted butter 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (for smoother potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the yogurt and butter using a fork or potato masher. Stir in most of the chives, dill, parsley, 2 teaspoons salt and a few grinds of pepper. Transfer to a serving dish and sprinkle with the reserved herbs.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30730,"Rose Sangria 2 (750-ml) bottles your favorite rose wine 1 (750-ml) bottle sparkling water or club soda 3/4 to 1 cup granulated sugar 1 cup fresh raspberries 1 cup diced strawberries 1 cup diced nectarines or peaches 2 blood oranges or navel/seville oranges, juiced 1 lemon, juiced Instructions: In a large 1-gallon pitcher, combine all ingredients and stir well to combine and dissolve the sugar. Refrigerate until ready to serve. ","[Ros, Sparkling Water, Prosecco]" 30731,"Ginger-Lime Grilled Chicken 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) 1 teaspoon grated peeled fresh ginger 2 tablespoons fish sauce 1 tablespoon packed light brown sugar 2 teaspoons finely grated lime zest, plus 1 tablespoon lime juice 1 1/2 teaspoons chili-garlic sauce Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 4 firm nectarines (about 1 1/2 pounds), thinly sliced 1/2 cup torn fresh mint 1/4 cup salted roasted peanuts, chopped Instructions: Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes. Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil. Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30732,"Sausage Pigs in a Blanket with Cranberry Dip 1 sheet frozen puff pastry (half of a 17-ounce package), thawed All-purpose flour, for dusting 8 raw breakfast sausage links, halved crosswise 1 large egg, beaten Flaky sea salt and freshly ground pepper Dehydrated minced onion, for sprinkling 2 tablespoons finely chopped fresh parsley 1/4 cup mayonnaise 1/4 cup cranberry sauce 1 tablespoon Dijon mustard Instructions: Preheat the oven to 425? F. Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface into a 10-by-14-inch rectangle. Cut in half crosswise and lengthwise to make 4 smaller rectangles, then cut each rectangle crosswise into 4 strips, about 1 3/4 by 5 inches each. Put a sausage half at one end of each pastry strip, roll up and place seam-side down on the baking sheet. Refrigerate about 15 minutes. Brush the pastry with the beaten egg, then sprinkle with flaky salt, pepper and minced onion. Bake until the pastry is puffed and golden and the sausage is cooked through, 15 to 20 minutes. Transfer to a paper towel\u2013lined plate and sprinkle with the parsley. Meanwhile, whisk the mayonnaise, cranberry sauce and mustard in a small bowl until combined. Serve the pigs in a blanket with the cranberry dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30733,"Grilled Bologna Burger 1 to 2 tablespoons olive oil 1 yellow onion, diced Kosher salt and freshly cracked black pepper 12 large eggs 1 tablespoon unsalted butter 1 teaspoon olive oil 3/4 cup Homemade Hot Giardiniera, drained and chopped, recipe follows (or your favorite store brand) Four 1/2-inch thick slices bologna (about 1 pound), such as Boar's Head brand 4 to 8 slices pepper jack cheese 4 soft kaiser buns, buttered and lightly grilled Dusseldorf mustard 1/4 cup table salt 1 cup small-diced carrots 1 cup tiny cauliflower florets 4 to 8 serrano peppers,sliced (depending on heat level desired) 2 cloves garlic, minced 1 stalk celery, diced small 1 red bell pepper, dicedsmall 2 cups canola oil 1 tablespoon dried oregano 1/2 teaspoon freshly ground black pepper Instructions: For the onions: Heat a large oven proof 10-inch nonstick pan, with oil in it, to medium heat. Add the onions and season with salt and pepper. Cook until the onions are soft and lightly caramelized, about 10 minutes. Once they are caramelized, pour them into a bowl and set aside. For the giardiniera frittata: Set the oven to broil. Whisk the eggs in a bowl. Wipe the skillet you cooked the onions in and place back over medium-low heat, then add the butter and olive oil. Add the eggs and slowly cook until the bottom is set but the top is still wet, 4 to 6 minutes. Sprinkle the Hot Giardiniera evenly over the eggs and season with salt and pepper. Place the skillet in the broiler on the middle rack and broil until the top is spotty brown and puffy, about 5 minutes. Let the frittata cool slightly and, using a 3- to 4-inch ring mold, cut out circles that will match the size of your bread. For the burger: Heat a grill pan to medium-high heat. Grill each side of bologna until grill marks form, 3 to 4 minutes a side. Once you flip to the second side, top each slice with a piece of cheese and cover with a metal bowl until melted. For the sandwich build: Layer the bottom bun with a dollop of the Dusseldorf mustard, bologna with cheese, onions and the frittata. Schmear the top bun with another dollop of Dusseldorf mustard. Close the sandwich, recite the Pledge of Allegiance and eat whole. Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight. Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 30734,"All The Way Slugburger Cooking oil or liquid shortening, for frying 10 loaves day-old white bread, crumbled
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1-gallon beef stock
5 pounds ground beef 50 hamburger buns, steamed Mustard Mix, recipe follows 15 to 20 Vidalia onions, chopped
Red Pepper Mix, recipe follows 8 cups yellow mustard 2 tablespoons frying oil
1 teaspoon black pepper
1/2 cup cayenne pepper 4 teaspoons hot paprika
4 teaspoons crushed red pepper
Pinch of salt
Instructions: Preheat a deep fryer with cooking oil to 350 degrees F. You can also use a cast-iron skillet and fill halfway with cooking oil. In a large mixing bowl, add the crumbled bread. In a small mixing bowl, combine the salt, pepper and onion powder. Gradually add the seasoning mix to the bread, mixing until evenly distributed. Gradually pour the beef stock over the bread, mixing until the bread is moist and all of the liquid is absorbed. Add the ground beef and knead until thoroughly mixed. Take a handful of the mixture and roll it into a ball, then flatten out into patty and place it on a clean surface to flatten out to about a 1/4-inch thick. Repeat with the remaining mixture. Fry the patties until cooked to desired doneness: soft: 1 1/2 minutes, crispy: 2 to 3 minutes, well: 4 minutes and cremated: 5 minutes. On each steamed hamburger bun, add a fried patty, some Mustard Mix, chopped onions and Red Pepper Mix for some spice. In large jar with tight sealing lid, and add the mustard, 1 1/2 cups water, oil and black pepper. Close the lid tightly and shake vigorously! Mix the cayenne, paprika, red pepper and salt in small bowl until well combined. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 30735,"Honeydew Melon Gazpacho 1 small honeydew melon, peeled and seeded 1 large cucumber, peeled and seeded
1 cup green grapes
1 cup packed spinach leaves 1/4 cup basil leaves
4 scallions, sliced
1 serrano cl, seeded and chopped
2 tablespoons olive oil
1 tablespoon champagne vinegar
1 lime, juiced
1 tablespoon honey
1 avocado, seeded and flesh removed
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves Avocado slices
4 lime wedges Instructions: Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency. Transfer to a bowl, cover and refrigerate for at least 1 hour. To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 30736,"East Hampton Clam Chowder 12 tablespoons (1 1/2 sticks) unsalted butter, divided 2 cups chopped yellow onions (2 onions) 2 cups medium-diced celery (4 stalks) 2 cups medium-diced carrots (6 carrots) 4 cups peeled medium-diced boiling potatoes (8 potatoes) 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 quart (4 cups) clam juice 1/2 cup all-purpose flour 2 cups milk 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams) Instructions: Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 30737,"Crispy-Cakey Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 1/4 teaspoons salt 3/4 teaspoon baking soda 2 sticks unsalted butter, softened 3/4 cup packed light brown sugar 3/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Whisk the flour, salt and baking soda in a large bowl.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30738,"Plum Pudding 1 cup flour 1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice 1 cup soft bread crumbs 1 cup chopped suet 1 cup prune pulp 1/2 cup brown sugar 1 cup uncooked chopped prunes 1/4 cup candied lemon peel, finely chopped 1/4 cup molasses 3 eggs, separated Hard Sauce, recipe follows 1/4 cup butter 1 cup powdered sugar 1 tablespoon dark rum 1/2 teaspoon vanilla extract Instructions: Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week. Serve with warmed Hard Sauce. Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 30739,"Pumpkin Rum Cake Nonstick cooking spray, for the pan 3 cups all-purpose flour, plus more for the pan
2 cups sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 teaspoon maple extract
2 large eggs
2 sticks (1 cup) salted butter
2 cups pumpkin puree
2 teaspoons pumpkin pie spice, plus more for serving
3/4 cup boiling water 2 sticks (1 cup) salted butter 1 cup sugar
1 cup spiced rum
1 teaspoon vanilla extract Maple Whipped Cream, recipe follows, for serving 1 cup heavy cream 1 teaspoon maple syrup
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour. Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside. In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth. Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes. For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside. Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer. Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour. Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice. Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30740,"Fresh Poached Pear, Toasted Pecan and Bleu Cheese Salad with Pear Vinaigrette 1 head Boston lettuce 3/4 cup Pear Vinaigrette, recipe follows 4 ounces bleu cheese, crumbled 1/2 cup pecans, lightly toasted 2 Poached Pears, recipe follows, halved and cored 4 Bosc pears 1 cup white wine 2 cups water 2 tablespoons sugar 1/2 vanilla bean, split 2 whole star anise 1 lemon peel 1 orange peel 1 small cinnamon stick 2 poached pears, recipe above, pureed 1/4 cup walnut oil 1/4 cup red wine vinegar 1/4 cup poaching liquid from the poached pears Salt and freshly ground black pepper, to taste Instructions: To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans. Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear. Peel pears, leaving stems intact and trimming bottom to \seat\ them firmly in bottom of large stockpot. Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette. Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30741,"Chocolate-Peanut Butter Truffles 2 1/2 cups confectioners' sugar 1 cup creamy peanut butter (not natural) 5 tablespoons unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Finely chopped milk chocolate, for rolling Instructions: Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl and beat with an electric mixer on medium speed until well combined. Roll rounded teaspoons of the mixture into balls and place on a parchment-lined baking sheet. Roll the truffles in the chopped chocolate. Chill until very cold and firm, about 20 minutes.
","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 30742,"Mussels in White Wine 3 pounds cultivated mussels 1/3 cup all-purpose flour 2 tablespoons unsalted butter 2 tablespoons good olive oil 1 cup chopped shallots (5 to 7 shallots) 1 1/2 tablespoons minced garlic (5 to 6 cloves) 1/2 cup chopped canned plum tomatoes, drained (4 ounces) 1/2 teaspoon good saffron threads 1/3 cup chopped flat-leaf parsley 1 tablespoon fresh thyme leaves 1 cup good white wine 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the \beard\ from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut. In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30743,"Crispy Hash Brown with Smoked Salmon, Creme Fraiche and Herbs 1/2 small yellow onion 2 russet potatoes (about 1 pound), peeled
Kosher salt and freshly ground black pepper
1/4 cup clarified butter
1/2 cup creme fraiche or sour cream
1/4 cup fresh chives, chopped
3 tablespoons buttermilk
1 tablespoon caper juice
1 teaspoon honey
Zest of 1 lemon
8 to 10 slices smoked salmon or gravlax
1/4 cup fresh dill fronds
Instructions: Preheat the oven to 400 degrees F. Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl. On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper. In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes. In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside. Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30744,"Banana Empanadas Cooking spray 3 cups sliced bananas 2 tablespoons light or dark brown sugar 1 teaspoon ground cinnamon Two 9-inch refrigerated pie crusts Ice cream or powdered sugar, if desired Instructions: Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside. Unroll pie crusts onto a flat surface. Using a ring mold, make circles in the dough. Put the banana mixture on the pie dough and place another round on top. Pinch around the edges of each section to seal. Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape. Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes. Remove the baking sheet from the oven and place the empanadas on a platter. Serve with ice cream or sprinkle with powdered sugar, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30745,"Roasted Loin of Pork with Fig and Chipotle Stuffing 1/2 cup tamarind paste, dissolved in water (optional) 1 1/2 cups freshly squeezed orange juice 1/4 cup molasses 1 1/2 teaspoons cl powder 1/2 cup rice vinegar 1 tablespoon olive oil 1 1/2 tablespoons chopped fresh basil 2 pounds boneless loin of pork, with the fat cap left on 2 cups dried Black Mission figs, trimmed and coarsely chopped 1 1/2 teaspoons chopped roasted garlic 1 teaspoon pureed chipotles in adobo 2 teaspoons chopped fresh thyme 2 tablespoons chopped fresh flat-leaf parsley 1/4 teaspoon salt 2 tablespoons lemon-flavored oil or 2 tablespoons virgin olive oil with 2 teaspoons minced lemon zest 1 teaspoon sherry or balsamic vinegar 1/4 cup pine nuts, toasted Olive oil, for searing Instructions: To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, cl powder, vinegar, oil, and basil. Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator. To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth. Transfer to a bowl and fold in the remaining ingredients. To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry. Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin. Open the pork loin and cover it with plastic wrap. Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch. Mound the stuffing down the center of the loin and fold it closed. Tie the loin carefully at 1-inch intervals with butcher's string. The loin may be prepared to this point up to 24 hours in advance. Preheat the oven to 325 degrees. Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency. Heat the olive oil in a saute pan over moderate heat and sear the meat. Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees. Bursh the pork liberally with the glaze during the last 5 minutes of cooking. Let the meat rest for 5 minutes or so before removing the twine. Slice and serve. Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges. ","[Syrah, Tempranillo, Barbera, Garnacha]" 30746,"Mixed Green Salad 1 head romaine lettuce 1 cucumber, peeled and sliced 2 to 3 plum tomatoes, cored and cut into small wedges 1 small red onion, sliced thin Olive oil and red wine vinegar, to taste Salt and pepper Instructions: Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 30747,"Carnival Colada 1 liter cacha?a 1/2 cup dried butterfly pea flowers 1 14-ounce can sweetened condensed coconut milk 1 14-ounce can coconut milk 3 ounces orange juice 3 ounces white rum 1/2 ounce white rum 1/4 ounce orange cura?ao 3/4 ounce orange juice 1/2 ounce lime juice 1/2 ounce cinnamon syrup Mint sprig, for garnish Instructions: Make the butterfly pea cacha?a: Pour the cacha?a into a large container; add the butterfly pea flowers and stir vigorously. Let steep, stirring occasionally, until the cacha?a turns deep purple, about 24 hours. Strain. Make the coconut magic: Combine both coconut milks, the orange juice and rum in a blender. Process until smooth.
Make the cocktail: Combine 1 ounce butterfly pea cacha?a, 1/2 ounce coconut magic, the rum, cura?ao, orange juice, lime juice and cinnamon syrup in a cocktail shaker with ice. Shake well. Strain the drink into a glass filled with crushed ice. Garnish with a mint sprig and decorate with a plastic king cake baby. ","[Cacha?a, Rhum Agricole, Gin, Mezcal]" 30748,"Baked Beans with Ham 2 teaspoons canola oil 1 medium onion, diced 12-ounces smoked Virginia ham, cut into 1/4-inch cubes 2 cloves garlic, minced Two 15-ounce cans navy beans (preferably low-sodium), drained and rinsed One 15-ounce can crushed tomatoes (preferably low-sodium) 1/2 cup water 1/4 cup unsulfured molasses 1 tablespoon Dijon mustard 1 tablespoon cider vinegar 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the ham and garlic and cook for an additional 3 minutes. Stir in the beans, crushed tomatoes, water, molasses, mustard, vinegar, and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook until about half of the liquid is absorbed, 15 minutes. Yield: 4 servings Serving size: 1 1/4 cups baked beans ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 30749,"Galette des Rois-King Cake 1 or 2 packages (17.3-ounce) store bought puff pastry sheets, if frozen thaw in refrigerator 1 cup soft butter 1 cup ground blanched almonds 4 tablespoons flour 3 eggs 3/4 cup sugar 1 teaspoon almond extract 1 pinch salt Powdered sugar, for dusting Egg yolk mixed with 1 tablespoon water Instructions: Preheat oven to 450 degrees. With an electric beater, mix all the ingredients for the frangipane cream just until blended. On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk). Spread half of the frangipane cream on the center and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation. Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful no to get any on the sides. Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. For the last 5 minutes, sprinkle with powdered sugar and bake until golden brown. Serve warm with gold paper crown on top. For the tradition of Epiphany in the privacy of your kitchen cut the galette in as many parts as people in the party. In one of them, insert a little ceramic toy (big enough to prevent swallowing). In the old days, they used a dried fava bean, so to this day it is still called \la feve.\ Everyone picks 1 piece of galette the one who discovers the toy is made the king of the day and wears the crown. He picks a queen by putting the toy in her glass and everyone raises his or her glass and applauds. Same process in reverse if a lady finds the toy. Tradition says that the next party should be at the king's expense. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30750,"Lemongrass Tofu 2 (1-pound) boxes firm tofu 10 kaffir lime leaves, minced 3/4 cup kecap manis (see Cook's Note) 3/4 cup soy sauce 5 cloves garlic, minced 3/4 freshly squeezed lemon juice 1/4 cup minced fresh lemongrass Vegetable, canola or grapeseed oil Chili sauce, for serving, optional Rice and your favorite vegetable, for serving Instructions: The tofu should be drained of water, and then each block cut into 3 rectangles in the longest direction. Each rectangle can then be cut on the diagonal to form 2 triangles each. Place in a shallow pan. Mix together the lime leaves, kecap manis, soy sauce, garlic, lemon juice and lemongrass. Pour the marinade over the tofu and refrigerate for 6 to 8 hours, or overnight. Remove the tofu from the marinade, reserving the marinade. Pat it dry so it doesn't splatter in the pan. Coat the bottom of a nonstick pan with oil over medium-high heat and saute until the tofu is golden brown on both sides and barely crispy around the edges, 2 to 3 minutes. The sugars in the marinade will affect the rate of browning, so if the tofu seems to be getting dark too fast, it's ok to lower the heat to ensure that it will be hot all the way through. Remove the tofu and add the reserved marinade. Boil to heat through. Adjust the seasoning with chili sauce, if using, and serve over rice and alongside your favorite vegetable. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 30751,"Sorrel Drink 5 to 6 (1-inch) slices ginger 1 cup dried sorrel leaves 1 tablespoon cloves Brown sugar Red wine sherry, optional Instructions: Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes. Boil ginger in 2 quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Strain and add sugar and wine, to taste. Chill and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 30752,"Hot Fudge Pudding 1 cup flour 3/4 cup sugar 2 tablespoons cocoa 3 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1 cup chopped walnuts 1 teaspoon vanilla extract 1/4 stick (1-ounce) butter, melted 1 cup light brown sugar 1 1/3 cups hot water 4 tablespoons cocoa Instructions: Preheat oven to 350 degrees F. In a bowl, sift flour, sugar, 2 tablespoons cocoa, baking powder and salt together. Add the milk, nuts, vanilla and butter and mix until smooth. Pour into a 9 by 13-inch baking pan. Mix the brown sugar, water and 4 tablespoons cocoa well, and pour over the batter. Bake for about 45 minutes. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 30753,"Tomato, Avocado and Escarole Salad 8 ounces cherry tomatoes, halved 1/2 cup Castelvetrano olives, quartered 1/4 cup fresh mint, chopped Kosher salt 1 large head escarole, dark green leaves removed, chopped (about 7 cups) 1 tablespoon white balsamic vinegar 3 tablespoons extra-virgin olive oil 1 avocado, chilled and diced 1/2 cup pine nuts, toasted Instructions: Combine the tomatoes, olives, mint and 1/2 teaspoon salt in a large bowl. Add the escarole, vinegar and olive oil and toss gently to coat. Sprinkle in the avocado and pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30754,"Chocolate Crate and Hay 48 ounces white chocolate, tempered 16 ounces milk chocolate, tempered 16 to 32 ounces white chocolate, untempered, at 100 degrees F Instructions: For the Base of the Crate: Using an offset spatula, spread a 1/4-inch layer of tempered white chocolate onto a sheet of parchment paper or acetate, being sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate harden slightly, 4 to 5 minutes. Pour a little milk chocolate over one end of the slightly set white chocolate. Pull the wood grain tool through the chocolate to create a wood grain design. Let the chocolate set slightly, until firm but not hard. Using the tip of a sharp paring knife or an X-Acto knife, cut 4 strips of chocolate, 18 by 2-inches. Cut 2 more strips of chocolate, 11 by 2-inches each.
For the Sides of the Crate: Repeat the process and cut 2 strips 18 by 2-inches and 2 strips 11 by 2-inches. Cut 8 pieces 2 by 1-inch. These will be the supports for the sides and will hold the base to the sides.
Assemble the Crate: On your work surface, place 4 (18 by 2-inch) strips spaced about 1/2-inch apart. Place 2 (11 by 2-inch) strips across the 4 (18 by 2-inch) strips towards the ends. Use white chocolate to glue the 2 strips in place. Divide the 1 by 2-inch pieces into pairs and glue each pair together along the long side, creating a right angle, or an L-shape. Stand the L-shaped chocolate pieces on their ends on each corner of the base, and glue them down about 1/4-inch from the outside edge of the base. Allow the chocolate to set.
To glue the sides onto the base, glue the 2 remaining 18 by 2-inch strips and the 2 remaining 11 by 2-inch strips perpendicular to the base on the reinforcement corner. Position them so the bottoms of the strips are one inch above the base. Allow the chocolate to set.
For the Hay: Place a large block of ice on a sheet pan and place on your work surface. Make a cornet and fill with the untempered white chocolate. Drizzle long strands of chocolate directly on top of the block of ice. The chocolate will set immediately but remain flexible. Lift the chocolate hay off the ice and gently bend to fit inside the crate. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. How to Make a Cornet(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. ","[Pinot Noir, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 30755,"Jollof Fonio 4 cloves garlic 1 small red bell pepper, chopped 1 small onion, chopped 1/4 cup vegetable oil 2 tablespoons tomato paste 2 teaspoons curry powder 1 teaspoon dried thyme 1 teaspoon smoked paprika 1 teaspoon bouillon powder 1/2 teaspoon kosher salt 1/2 teaspoon cayenne pepper, optional 2 bay leaves 1 cup meat broth (chicken or beef) or water 1 cup fonio Instructions: Process the garlic, red bell pepper and onion in a blender or food processor until a coarse puree, about 30 seconds. You should have about 1 cup. Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, stirring, until it starts to look grainy in the oil, about 5 minutes. Add the bell pepper puree and stir to combine. Cover, lower the heat to medium low and let the mixture simmer for 5 minutes. Add the curry powder, thyme, smoked paprika, bouillon powder, salt, cayenne pepper, if using, and bay leaves and stir to combine. Cover and let simmer for 5 minutes. Stir in the broth. Add the fonio and stir to combine. Cover the pot with aluminum foil, then put on the lid. Cook over medium-low heat until the water is absorbed, about 10 minutes. Use a fork to fluff the jollof fonio in the pot. Cover again with the foil and lid and let it cook for another 5 minutes. Transfer the fonio to a bowl. Serve by itself or with sauteed meat, vegetables and sweet plantains. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30756,"ttt err ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30757,"Iced Sugar Cookies 2 1/2 cups cake flour, plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 1-pound box confectioners' sugar (about 3 3/4 cups) 2 tablespoons meringue powder Nonpareils, for decorating (optional) Instructions: Sift the flour, baking powder and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Meanwhile, make the icing: Sift the confectioners' sugar and meringue powder into a large bowl. Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form. Spread on the cookies and decorate with nonpareils. Let set, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30758,"Roasted Fish Extra-virgin olive oil 2 smallish Italian eggplants Kosher salt and freshly ground black pepper 1 large zucchini, cut crosswise into 1-inch sections 3 anchovy fillets 1 onion, finely sliced 3 garlic cloves, finely chopped 1 bulb fennel, thinly shaved vertically, use a mandolin if you have one 2 pints cherry tomatoes 1 tablespoon tomato paste Pinch red pepper flakes Crunchy herbed bread crumbs, recipe follows 1 whole side of salmon (about 4 pounds), boned tail piece, skin on 1 bunch fresh basil 2 sticks unsalted butter, room temperature 1/2 loaf old country-style bread, crust removed 1 clove garlic, minced 1/2 bunch basil Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat oven to 500 degrees F. Begin by preparing the vegetable base for the fish. Heat 1/3 cup of olive oil in a large saucepan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes until just tender. Set aside on a platter. Add the zucchini to the pan and cook in the same way until just tender and remove to the platter with the eggplant. Add to the pan, smashed anchovies, onion, garlic and fennel. Cook for 5 to 7 minutes until caramelized then add tomatoes and tomato paste and cook for a further 5 minutes until wilted. Season with salt and pepper and add the red pepper flakes. Combine all the vegetables together in a large roasting pan. Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned and boned, and ready to go when you get home. Begin by vertically scoring the fish in 4 places, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined. Season with salt and pepper. Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and place on top of the bed of vegetables. Sprinkle the buttered fish with the bread crumb mixture. Place in hot oven and roast for 12 to 15 minutes for medium rare, then finish under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry. To serve, portion the fish along the score marks, serve with a scoop of the vegetables. Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30759,"Fennel Focaccia 2 teaspoons fennel seeds 3 1/2 cups all-purpose flour, plus more for dusting 1 1/4 cups warm water 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for the bowl 1 1/2 teaspoons instant yeast (from one 1/4-ounce packet) 1 teaspoon sugar 1 1/2 teaspoons kosher salt 1/2 head fennel, cored and thinly sliced (about 1 cup)
Flaky sea salt, for sprinkling Instructions: Cook the fennel seeds in a small dry skillet over medium heat, stirring, until toasted, about 3 minutes. Combine the flour, water, 3 tablespoons olive oil, the yeast, sugar, kosher salt and the toasted fennel seeds in a large bowl. Mix with a wooden spoon until the dough comes together. Turn out the dough onto a lightly floured surface, dust with more flour and knead, stretching the dough and folding it over itself, until smooth and elastic, 5 to 10 minutes (dust with more flour as needed). Transfer the dough to a lightly oiled bowl, cover loosely with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Brush the bottom and sides of a 9-by-13-inch nonstick baking dish with 3 tablespoons olive oil, letting the excess oil pool on the bottom. Transfer the dough to the prepared pan and push it to the edges with your fingers (it should almost fill the pan). Cover and let rise again until the dough is puffed and the pan is full, about 1 hour.
Uncover the dough and press deep dimples all around with your fingers. Scatter the fennel over the dough and drizzle with the remaining 3 tablespoons oil, letting some oil pool in the dimples. Sprinkle generously with flaky salt. Cover and let rise again until small bubbles appear in the dough, about 30 minutes. Meanwhile, preheat the oven to 450?.
Uncover the dough and bake until puffed and golden brown, about 35 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 30760,"Tuna Ceviche in Little Gems 12 ounces (340 grams) sushi-grade fresh blue-fin tuna Bunch fresh coriander, finely chopped 1 little gem lettuce (romaine lettuce hearts) 2 fresh red chiles, seeded and finely diced 2 limes, zested and juiced Double the amount of olive oil to lime juice 1 1/2-inch piece fresh ginger, grated 1 teaspoon sesame oil 2 tablespoons soy sauce Instructions: Chop the tuna finely and put into a bowl. Add the coriander and mix well. Mix together all the dressing ingredients in a jar and pour over the tuna. Wash the lettuce leaves and dry thoroughly. Spoon some of the tuna into each leaf and sprinkle with chiles. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 30761,"Minty Fresh 1 1/2 cups diced honeydew melon 1/2 cup low-fat lemon yogurt 1 cup frozen green grapes 1 tablespoon chopped fresh mint Fresh lemon juice to taste (optional) Instructions: Combine the honeydew melon and lemon yogurt in a blender. Add the grapes and mint. Blend until smooth. Taste and add lemon juice if you like. ","[Chardonnay, Sauvignon Blanc, Riesling]" 30762,"Cornbread-Bacon Stuffing 1 stick unsalted butter, plus more for the baking dish 6 slices thick-cut bacon (about 8 ounces), chopped 4 onions, thinly sliced 4 stalks celery, chopped 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper 3 1/2 cups low-sodium chicken broth 2 large eggs 1/4 cup chopped fresh parsley 4 scallions, thinly sliced 8 cups 1/2-inch stale cornbread cubes (about 12 ounces) 8 cups 1/2-inch stale potato bread cubes (about 12 ounces) 1 cup chopped pecans Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until very soft and caramelized, about 20 minutes. Add the celery, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the celery is tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside. Whisk the eggs, parsley and scallions in a large bowl. Add the cornbread and potato bread cubes, the pecans and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30763,"Oyster Stuffing 1 pound French bread, or white Pullman loaf or packaged bread stuffing 1 cup butter 1 pound spinach stems removed, washed and drained 2 cups chopped onions 1 tablespoon minced garlic 2 ounces button mushrooms, quartered 2 ounces shiitakes, cut into 8 sections 3 dozen shucked oysters, juice reserved 1 pound Italian sausage, cooked and diced 1/4 cup prunes 4 ounces dried cherries 4 ounces golden raisins 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 eggs 1/2 cup cream 1/2 cup milk 2 tablespoons minced parsley leaves 1 tablespoon minced sage 1 teaspoon minced rosemary 1 tablespoon minced thyme Instructions: Preheat the oven to 250 degrees F. Trim the crust off the bread. Slice the bread into 1/2-inch cubes. Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color. Set aside. Raise the oven temperature to 350 degrees F. Melt 1 tablespoon of the butter. Brush a 2-quart casserole or gratin dish with the melted butter and set aside. In a large saute pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside. To the same saute pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside. In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the toasted bread and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30764,"White Frosting 4 large egg whites 3/4 cup sugar Pinch of salt 2 sticks unsalted butter, cut into pieces, softened Assorted food coloring Instructions: Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.) ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30765,"Charred Pineapple Guacamole Oil, for oiling grill grates 1 teaspoon chili lime seasoning, plus more for garnish
1 teaspoon chili powder
4 fresh pineapple rings
3 ripe Hass avocados
Juice of 2 limes 1/4 cup fresh cilantro leaves, minced, plus whole leaves for garnish
1 Fresno cl, diced (ribs and seeds removed to your liking)
Kosher salt and freshly ground black pepper
Chips, for serving
Instructions: Heat a well-oiled grill or grill pan to high heat. Combine the chili lime seasoning and chili powder in a small bowl. Coat pineapple rings evenly in this mixture. Grill on both sides until grill-marked and charred, 3 to 5 minutes per side. Let cool, then dice. Scoop flesh of 2 avocados into a bowl, then mash. Dice the remaining avocado. Add it to the bowl, then stir in the lime juice, minced cilantro, cl, half of the charred pineapple and salt and pepper to taste. Top with the remaining charred pineapple, a sprinkling of chili lime seasoning and a couple of cilantro leaves. Serve with chips alongside. ","[Riesling, Sauvignon Blanc, Vermentino, Tempranillo]" 30766,"Romaine Hearts with Red Pepper Vinaigrette 2 hearts romaine, chopped 1 jarred roasted red bell pepper, drained 1 tablespoon red wine vinegar, eyeball it Handful flat-leaf parsley 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper Instructions: Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 30767,"Starter Potato and Herb Salad 3 tablespoon white wine 1 tablespoon white wine vinegar 1 pound unpeeled waxy or new potatoes 3 tablespoons olive oil 2 tablespoons chopped parsley and finely sliced scallions Salt and pepper Washed greens over which to serve them Instructions: In a mixing bowl, combine the white wine and white wine vinegar and season to taste with salt and pepper. Boil potatoes for about 20 minutes or until just tender. Drain, return to heat to let steam evaporate. Peel potatoes while still warm, slice them and add to the bowl. Mix with the wine and toss in olive oil, parsley and scallions; season to taste with salt and pepper and serve over greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30768,"Mrs. B's Christmas Bells 1 1/4 cups packed dark brown sugar 1 cup unsalted butter, softened
1/4 cup dark corn syrup
1 large egg
1 tablespoon heavy cream
1 1/2 teaspoons lemon zest (from 1 large lemon) 3 1/4 cups all-purpose flour, plus more for work surface 1 tablespoon instant espresso 1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon 1/2 teaspoon baking soda
1/2 teaspoon table salt
1/3 cup packed dark brown sugar 1 tablespoon maraschino cherry juice (from jar) 1 tablespoon unsalted butter, softened 1 1/2 cups finely chopped toasted pecans
27 maraschino cherries without stems, halved (from two 10-ounce jars) Instructions: Make the Dough: Beat the brown sugar and butter with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the corn syrup, egg, cream, and lemon zest. Whisk together the flour, instant espresso, ginger, cinnamon, baking soda, and salt in a separate bowl; gradually add to the butter mixture, and beat at low speed until combined. Shape the dough into a flat disk; wrap with plastic wrap. Chill the dough until firm, at least 2 hours. Preheat the oven to 350 degrees F. Make the Filling: Stir together the brown sugar, maraschino cherry juice and butter until blended; stir in the pecans. Roll the dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch round cookie cutter. Place the dough circles 2 inches apart on ungreased baking sheets. Place 1/2 teaspoon of the filling in the center of each dough circle. Shape into a cone by folding the edges of the dough to meet over the filling; pinch the edges together. Place 1 cherry half at the opening end of each bell for the clapper. Bake until golden brown, about 12 minutes. Cool on the pans for 5 minutes; remove to a wire rack to cool completely. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 30769,"Chicken Burritos 4 flour tortillas, recipe follows, or use store-bought 1 cup good quality canned refried beans, warmed 2 cups shredded roasted chicken (see attached recipe for chicken tacos and prepare chicken in the same way) or leftover 2 tablespoons Crema, recipe follows, creme fraiche, or sour cream 1 avocado, peeled and sliced 2 large tomatoes, sliced 2 small bunches watercress, trimmed, washed and dried 2 tablespoons freshly squeezed lime juice 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 1/2 cups all-purpose flour Scant 1/2 cup vegetable shortening (3 1/2 ounces) 1 teaspoon salt 1 cup warm water 2 cups heavy cream 1/4 cup buttermilk Instructions: Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes. In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30770,"Ajo's Lechon Asado 4 pounds boneless pork shoulder roast 1 tablespoon kosher salt
1 teaspoon ground black pepper
2 tablespoons dried oregano
2 cups homemade or store-bought chicken stock 8 cloves garlic, chopped Juice of 2 limes
Juice of 2 oranges
1 large Spanish onion, rough chopped Instructions: Preheat the oven to 350 degrees F. Sprinkle pork all over with salt, pepper and dried oregano. Place pork roast fat-side up in a baking dish that is at least 2 inches deep. Add chicken stock, garlic, lime juice, orange juice and onion to the baking dish. Cover with aluminum foil and bake until meat begins to fall apart, about 4 hours. Remove foil and continue to cook for 30 minutes. Remove pork roast and allow it to rest. Place braising liquid into a saucepan and reduce on low to medium heat until reduced by about half. Strain the braising liquid and serve as sauce for the pork shoulder. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 30771,"Healthy Baked Tomatoes with Cheesy Oat Crumble 8 medium vine-ripe tomatoes 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 3/4 cup old-fashioned oats 1/3 cup whole wheat pastry flour 2 scallions, thinly sliced (about 3 tablespoons) 1 large lemon, finely zested 2 ounces finely grated Parmesan (about 3/4 cup) 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes 4 large fresh basil leaves, thinly sliced Instructions: Place a rack at the top of the oven and preheat the oven to 400 degrees F. Cut 1/4-inch off the top of each tomato and discard. Use a spoon to hollow out the tomatoes to about halfway down the center. Discard the pulp or reserve for another use. Use your hands to rub the outside of the tomatoes with a light coating of the oil, then drizzle any remaining oil inside the tomatoes. Season the inside of the tomatoes with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place the tomatoes in a 9-by-13-inch baking dish and reserve. In a medium bowl, stir together the oats, flour, scallions, lemon zest, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Use your fingers to work the butter into the mixture until it resembles large crumb-like pieces. Evenly divide the oat crumble among the tomatoes. Bake until the tomatoes are tender and the crumble is golden brown and crispy, 45 to 50 minutes, rotating the dish halfway through. Carefully transfer the tomatoes to a platter and garnish with the sliced basil leaves to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30772,"Chez Ray's Holiday Brew 1 quart apple cider 1 pint cranberry juice 1 cup orange juice 1 cup lemon juice 1 1/4 cups sugar 1 teaspoon allspice berries 1 teaspoon whole cloves 3 sticks cinnamon Cinnamon sticks, for garnish Instructions: Place cider and juices in a percolator and stir. In a bowl combine sugar and spices and place in percolator basket. Turn on and let perk. Serve hot and garnish with a cinnamon stick. Or Bring ingredients to a boil, with spices in a sachet. Remove sachet and serve. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 30773,"Habanero cl Chili 3 tablespoons cooking oil 1 pound lean round steak, cut into bite-sized strips (turkey can be substituted) 1 cup chopped onion 1 cup chopped red and/or green bell peppers 2 cloves garlic, minced 1 16-ounce can kidney beans and liquid 2 cups chopped tomatoes 1 16-ounce can tomato sauce, low sodium 1 cup beef broth 1 11-ounce package Frieda's Blackeyed Peas 1 to 2 Frieda's Dried Habanero Chiles, reconstituted according to package directions, seeded and finely chopped 2 tablespoons Frieda's Fresh Cilantro, chopped 1 tablespoon Frieda's Fresh Basil, chopped 1 tablespoon packed brown sugar 1 teaspoon Worcestershire sauce 1 Frieda's Bay Leaf 1 cup niblet corn, low sodium Salt to taste Serve with grated cheddar and warm tortillas. Instructions: In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes. Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 30774,"Nadia's \Salata de Vinete\ Eggplant Salad Spread 2 medium eggplants 1/4 cup olive oil, plus more if needed
2 tablespoons lemon juice, plus more if needed
1 small onion, finely chopped
2 heaping tablespoons light mayonnaise, plus more if needed
Kosher salt and pepper Kosher salt and pepper
Dill, chopped, for garnish Instructions: Preheat the oven to 400 degrees F. Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting. When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain. Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30775,"Strawberry Almond Crostata 3 cups flour 1 cup sugar 8 tablespoons cold butter, cut into small cubes 2 eggs, plus 1 egg beaten for egg wash 1 egg yolk 1 quart strawberries, washed and sliced 1/2 cup slivered almonds 2 tablespoons flour 2 tablespoons sugar Instructions: Combine flour and sugar. Cut in cold butter. Add 2 eggs and yolk. Mix together with wooden spoon until it forms a ball. Wrap tightly in plastic wrap and refrigerate one half hour. In a medium sized bowl, combine strawberries, almonds, flour and sugar. Roll dough into a cylinder and cut off pieces as needed. Roll each piece into circle 4-inches in diameter and 1/8-inch thick. Place a spoonful of strawberry mixture in center and gently fold up the sides, overlapping as you go. Brush with egg wash and bake at 350 degrees F for 18 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30776,"Curtis Provencal Dressing 5 tablespoons olive oil 1 1/2 tablespoons cider vinegar measured 1 teaspoon Dijon mustard 3 teaspoons chervil Instructions: Mix mustard and cider vinegar, drizzle in oil and whisk until thickened, add chopped chervil and season with salt and pepper. TIP: CHOPPED SALAD IN ENDIVE LEAVES Finely chop your favorite salad fixings such as peppers, cucumbers, onion, blue cheese and mix with your favorite vinaigrette. Separate endive leaves to equal lengths and fill for hors douevres, right before serving ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30777,"Lima Bean Salad One 12-ounce package frozen Fordhook lima beans, thawed 3 cups chicken broth
1 slice thick-cut bacon
1 cup fresh corn kernels (from 2 ears corn)
1 cup grape tomatoes, halved lengthwise
1 small red bell pepper, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1/2 small red onion, thinly sliced (about 1 cup)
4 cloves garlic, minced Kosher salt and freshly ground black pepper
1/3 cup sherry vinegar
1 tablespoon honey
1 teaspoon celery seeds
1/3 cup extra-virgin olive oil
Instructions: For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature. Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper. Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30778,"Manicotti with Italian Sausage 4 tablespoons extra-virgin olive oil 4 ounces bulk hot Italian sausage
4 ounces bulk sweet Italian sausage
1 cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans crushed tomatoes
1 teaspoon granulated sugar
3 fresh bay leaves
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2/3 cup chopped fresh basil 2 cups ricotta
3 cups shredded low-moisture mozzarella 2 1/2 cups grated Parmesan One 8-ounce package manicotti
Instructions: Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling. Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes. For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes. Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes. Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 30779,"Slow Provencal Lamb 1 lamb shoulder (about 4 1/2 pounds/2 kg), cut into large chunks Kosher salt and freshly ground black pepper 3 tablespoons olive oil
3 onions, peeled and sliced
6 plum tomatoes About 1 1/2 cups/375 ml red or white wine 1 cup/250 ml veal stock 3 bay leaves 2 branches fresh rosemary 1 pound/450 g eggplant, cut into chunks 1 pound/450 g red peppers, seeded, cut into strips 1 bouquet fresh thyme 1 head garlic, broken into peeled cloves 1 pound/450 zucchini, cut into chunks Instructions: Heat the oven to 300 degrees F\150 degrees C. Sprinkle the lamb generously with salt and pepper. Heat a spoonful or two of the oil in a cocotte (Dutch oven) and brown the meat well on both sides, about 15 minutes per side. Remove the meat.
Add another spoonful of the oil and cook the onions until soft, 5 to 7 minutes. While the onions are browning, peel, quarter and seed the tomatoes over a sieve set over a bowl to catch the juices. Reserve the tomatoes for later. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze the onions with the veal stock, stirring up the good bits from the bottom. Then add the wine and tomato juice mixture. Add the bay leaves, rosemary, thyme and garlic. Wet a piece of parchment paper and lay it over the meat, cover and bake 1 hour 30 minutes.
While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. Meanwhile, roast the red peppers. Once the lamb has cooked 1 hour 30 minutes, add the eggplant, tomatoes and peppers, cover and cook for another 1 hour. Increase the heat to 400 degrees F/200 degrees C. Remove the lid and the parchment, add the zucchini and cook a further 45 minutes uncovered.
For serving: Remove from the oven. Remove the herbs. Spoon the lamb onto plates, with the sauce spooned over. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 30780,"Grilled Corn with Olive Butter 1 stick (8 tablespoons) unsalted butter, softened 1/2 cup fresh basil leaves, finely chopped, plus small leaves for garnish 3 tablespoons pitted black olives, chopped
1 teaspoon lemon zest
1 medium shallot, minced
Kosher salt
Kosher salt and freshly ground black pepper 6 ears yellow corn
3 tablespoons vegetable oil
Instructions: For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl. For the corn: Bring a large pot of water to a boil, then salt liberally. Cook the corn for 30 seconds, then remove and pat dry.
Preheat a grill pan on high heat (see Cook's Note). Brush the corn with the oil and sprinkle with salt and pepper. Cook the corn in the grill pan, turning to ensure uniform charring, for about 6 minutes.
Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves.
","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 30781,"Sauteed Heads-on Gulf Shrimp with Andouille Sausage and Tasso Ham Served Over Creamy Stone-Milled Grits 12 extra large shrimp, preferably with heads-on 2 tablespoons olive oil 1/2 cup andouille sausage, small dice 1/2 cup tasso, small dice 2 ounces white wine 4 ounces butter, diced 1 tablespoon fresh chives, chopped finely Warm Grits, recipe follows 2 cups whole milk 2 ounces unsalted butter 1 tablespoon salt, to taste 1/2 cup stone-milled grits Instructions: Saute the shrimp in olive oil briefly until they start to color. Add the andouille sausage and tasso. Deglaze the pan with white wine. Let wine reduce until almost completely evaporated. Reduce the heat and slowly whisk in the butter until all incorporated. It is important at this stage not to let the sauce boil or the butter will break out of the sauce. It should also be noted that this sauce can not be reheated or kept warm for very long, therefore, it should be made right before serving. Finish with freshly chopped chives. Divide the warm Grits evenly between 2 warm plates. Divide the shrimp evenly over the Grits. Spoon over the sauce, making sure that each plate gets the sausage and ham. Serve immediately. Bring milk, butter, and salt to boil. Add grits. Reduce heat to low and cook 25 minutes, stirring constantly. Remove from heat and keep warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30782,"Brussels Sprouts-in-a-Blanket with Creamy Parmesan Dip 24 small (or 12 large, halved) Brussels sprouts, such as Simple Truth Organic? Brussels Sprouts (about 12 ounces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 cup grated Parmesan (about 4 ounces) 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed 4 tablespoons (1/2 stick) unsalted butter, at room temperature 4 ounces thinly sliced prosciutto 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon honey Zest of 1 lemon (about 1 teaspoon) Instructions: Preheat the oven to 425 degrees F. Spread the Brussels sprouts on a rimmed baking sheet, drizzle with the oil and sprinkle generously with salt and pepper. Roast, stirring the sprouts once halfway through cooking, until golden brown and tender, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, about 20 minutes. Leave the oven on. Line a second rimmed baking sheet with parchment. Sprinkle 1/2 cup of the Parmesan evenly on a work surface and lay the puff pastry sheet on top. Roll the pastry into a 12-inch square, sweeping up any loose Parmesan onto it and pressing it into place. Use an offset spatula or table knife to spread the butter over the pastry so it covers it from edge to edge in a thick, even coating. Lay the prosciutto over the butter so it covers the pastry completely. Cut the pastry square in half to make two 12-by-6-inch rectangles. Cut each rectangle crosswise into six 2-inch-wide, 6-inch-long strips. Then cut each strip diagonally so you have 24 long, narrow triangles. Place each Brussels sprout at the wide end of a pastry triangle, then roll it up toward the tip (it will look like a crescent roll with the Brussels sprout peeking out on each end). Transfer the rolls to the prepared baking sheet and space 1 inch apart. Sweep up any excess Parmesan from the work surface and sprinkle it on top of the rolls. Bake until the pastry is golden brown and the Brussels sprouts are warmed through, 20 to 25 minutes. Meanwhile, mix the mayonnaise, sour cream, honey, lemon zest, remaining 1/2 cup Parmesan and a generous amount of black pepper in a medium bowl. Transfer to a small serving dish. Serve with the Brussels sprouts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30783,"Grilled Eggplant-Feta Stuffed Chicken Breasts 4 skinless, boneless chicken breasts (about 8 ounces each) 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill 2 teaspoons harissa
1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 Japanese eggplant, sliced 3/4 cup cooked bulgur 1 plum tomato, diced 1/2 cup crumbled feta 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh mint 1 tablespoon fresh lemon juice Instructions: Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick. Make the filling: Whisk 1/4 cup olive oil, the harissa, cumin and a pinch each of salt and pepper in a bowl. Brush the eggplant with some of the harissa oil. Brush the grill grates with olive oil. Grill the eggplant until tender, 1 to 2 minutes per side. Meanwhile, mix the bulgur, tomato, feta, parsley, mint, lemon juice and remaining 1 tablespoon olive oil in a separate bowl; season with salt and pepper.
Season the pounded chicken on both sides with salt and pepper and brush with half of the remaining harissa oil; top with the eggplant and bulgur mixture, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining harissa oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice. ","[Syrah, Tempranillo, Barbera, Garnacha]" 30784,"Gorp 1 cup toasted cashews 1/2 cup dark or golden raisins 1/2 cup craisins (dried cranberries) 1/3 cup pepitos (pumpkin seeds) 1/4 cup dark chocolate chips 1/4 cup white chocolate chips 2 tablespoons dried shredded coconut Instructions: Dump all the ingredients into the plastic bag. Seal up the bag. Shake the bag to combine the stuff together. Serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 30785,"Negroni Cocktails 1 cup gin 1 cup sweet vermouth 1 cup Campari 6 orange slices, for garnish Instructions: Combine all ingredients in a shaker with cracked ice. Strain into a chilled, stemmed cocktail glasses. Garnish with orange slices. ","[Gin, Campari]" 30786,"Elvis' Burger 2 pounds chuck steak 1 red onion, finely chopped 1 tablespoon olive oil 1/2 teaspoon cumin seeds 1 tablespoon coriander seeds Pinch salt 1 teaspoon freshly ground black pepper 1 handful Parmesan, grated 1 heaped tablespoon Dijon mustard 1 large free-range egg 4 ounces bread crumbs Groundnut or other flavourless oil Burger bun, toasted Tomato ketchup, garnish Pickled gherkin, garnish Instructions: Slice the chuck steak, then pulse in the processor; this is great, as you get some smaller bits and some larger bits of meat. In a big frying pan slowly fry the onion in olive oil for about 5 minutes until softened, but not coloured. This gives the sweetness to the burger. Add the onion to the meat. Using a pestle and mortar, bash up the cumin, coriander seeds, salt and pepper until fine and add to the meat. Add the Parmesan, Dijon mustard, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more bread crumbs. Lay out some greaseproof paper, sprinkle with bread crumbs, and then shape the meat into patties. Place them on the crumbs, and sprinkle more crumbs on top. These burgers are better if they are chilled in the fridge for about 1 hour before you cook them. Heat a little oil in a frying pan, and cook the burgers on a medium-high heat for about 8 to 10 minutes, turning occasionally. Serve on a toasted burger bun with tomato ketchup and a \wally\ (pickled gherkin). ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 30787,"Banana Smiles 1 bag chocolate chips 1 bag miniature marshmallows Bananas (enough for everyone) Aluminum foil (enough for each banana) Instructions: Slice inside of the banana while it is still in the peel, using care not to slice all the way through the banana. Add miniature marshmallows and chocolate chips, wrap in foil and grill for a few minutes on each side. Unwrap and eat from the peel ... Enjoy.; ","[Chardonnay, Moscato, Riesling]" 30788,"Courgettes with Basil 1 pound medium zucchini 1/3 cup packed chopped fresh basil, plus small leaves for garnish 1 tablespoon unsalted butter Instructions: Wash zucchini, dry well, and grate on large holes of box grater. Place in bowl with basil, salt and freshly ground black pepper. Toss well. In large nonstick skillet, melt butter. Add zucchini mixture. Cook over medium heat for 10 minutes, stirring often, until soft. Do not brown. Taste again for seasoning. Garnish with basil leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30789,"Cranberry-Brie Bites 1 1/2 cups cranberry sauce (use homemade or store-bought cranberry sauce) 1 puff pastry sheet 1 brie triangle, chilled Instructions: Preheat oven to 375 degrees F. Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce. Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 30790,"Passion Potion 4 ounces vodka 4 ounces frozen passion fruit puree, thawed 1 ounce coconut syrup (such as Torani) Maraschino cherries, for garnish Instructions: Combine the vodka, passion fruit puree and coconut syrup in a cocktail shaker; fill with ice. Shake well and strain into 2 cocktail glasses. Garnish with cherries. ","[Cocktail wines such as Moscato, Riesling, or Gewrztraminer]" 30791,"Lemon-Mint Bulgur \Risotto\ with Garlic Shrimp and Tossed Salad 3 cups water 3/4 teaspoon kosher salt 1 tablespoon olive oil 6 to 8 stalks green onions, finely chopped 1 cup bulgur, uncooked 4 cups spinach, washed and torn 1/3 cup chopped fresh mint leaves 1 tablespoon grated lemon rind 2 tablespoons fresh lemon juice 1 tablespoon olive oil 4 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound giant shrimp, peeled and deveined Lemon wedges, for garnish 1 bag mixed greens 10 grape tomatoes 1/4 cup sliced almonds 1/2-pound fresh mozzarella, sliced Olive oil, for dressing Balsamic vinegar, for dressing Salt and freshly ground black pepper Instructions: To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium saute pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve. To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and saute until soft, about 30 seconds. Add the salt, pepper, and shrimp, and saute until the shrimp are just cooked through, about 2 minutes. Remove from heat. To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste. Divide the Lemon-Mint Bulgur \Risotto\ evenly among 4 small plates and arrange the Garlic Shrimp evenly over the \Risotto. Garnish with lemon wedges, if desired. Serve with Tossed Salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 30792,"Tarka Dal 9 ounces chana dal (dried yellow split peas), rinsed until the water runs clear 1 3/4 pints water 3 tablespoons vegetable oil 1 tablespoon cumin seeds 1 small onion, chopped 3 to 4 whole green chiles, pricked with a knife 1 (3/4-inch) piece fresh ginger, peeled and cut into thin strips
3 cloves garlic, peeled and left whole 3 tomatoes, chopped 3/4 teaspoon ground turmeric 3/4 teaspoon garam masala 1 1/2 teaspoon ground coriander Kosher salt and freshly ground black pepper
Handful chopped fresh cilantro leaves Instructions: Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30793,"Ladybird Diner's Black Forest Cake Cooking spray 3 cups all-purpose flour 1/2 cup almond flour 1 1/2 cups unsweetened Dutch-process cocoa powder 1 tablespoon baking powder 1 tablespoon baking soda 2 teaspoons salt 2 cups whole milk 2 teaspoons vanilla bean paste 2 sticks unsalted butter, at room temperature 4 cups sugar 4 large eggs 2 cups strong hot coffee 2 cups semisweet chocolate chips 2 cups heavy cream 1/2 cup chopped Luxardo or Amarena cherries 6 large egg whites 1 1/2 cups sugar 1 teaspoon salt 1/4 teaspoon cream of tartar 5 sticks unsalted butter, cut into pieces, at room temperature 1 tablespoon cherry liqueur or a few drops of cherry extract Luxardo or Amarena cherries (syrup reserved), for garnish
Instructions: Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat three 10-inch round cake pans with cooking spray and line the bottoms with parchment paper; set aside. Combine the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Whisk the milk and vanilla in a small bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk mixture, until combined. Stir in the hot coffee (the batter will be thin). Divide among the prepared pans. Bake, switching the pans halfway through, until a toothpick inserted in the centers comes out mostly clean, 30 to 45 minutes. Let cool 10 minutes in the pans, then turn out onto racks to cool completely. Meanwhile, make the ganache: Melt the chocolate chips with the heavy cream in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Let cool slightly. Add the cherries and let cool.
Make the buttercream: Combine the egg whites, sugar, salt and cream of tartar in the heatproof bowl of a mixer set over the pan of simmering water (do not let the bowl touch the water). Heat, whisking, until a candy thermometer reaches 185 degrees F, 5 minutes. Transfer the bowl to the mixer and beat on medium-high speed until the egg whites are stiff and glossy and the bowl is cool to the touch, 10 minutes. Beat in the butter 1 tablespoon at a time. Add the cherry liqueur and continue to beat until smooth. Beat in cherry syrup, 1 teaspoon at a time, to tint the frosting pink. Spread half of the ganache on one cake and top with a second cake. Repeat with another layer of ganache and the remaining cake. Trim the sides of the cake with a serrated knife to make them even; crumble the trimmings. Frost the cake with the buttercream and pipe some around the top. Top with cherries and the reserved cake crumbs. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 30794,"Queen's Choice Quail with Fig and Date Sauce 2 fresh limes 8 whole quail (these are normally between 4 and 8 ounces each) Freshly ground black pepper 1 tablespoon olive oil 2 shallots, minced 1 cup dry red wine 8 fresh figs, chopped 8 dates, chopped Salt and freshly ground black pepper 1/2 cup olive oil 2 tablespoons minced fresh rosemary leaves 2 tablespoons minced fresh thyme leaves 2 teaspoons salt Instructions: Early in the day, place the limes in s small bowl and microwave them for about 3 minutes to release the essential oils. Set aside briefly until they are just cool enough to handle. Rinse the quail and dry with paper towels. Set the quail in a non-reactive bowl and squeeze the lime juice over, and then season generously with freshly ground black pepper. Let sit refrigerated for about 3 or 4 hours. While the quail are marinating, make the sauce. Heat the olive oil over medium high heat in a medium saute pan and saute the shallots until translucent. Deglaze the pan with the red wine, and stir in figs and dates and let sauce reduce by half. Season, to taste, with salt and pepper as needed. On the episode, the quail were roasted over a spit. If you have a rotisserie arrangement you can roast them that way. Otherwise, preheat oven to 375 degrees F. Combine olive oil with rosemary, thyme, and salt, and rub over surface of the quail. Roast until tender but still juicy, about 20 minutes. Remove and let rest. Serve with fig and date sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30795,"Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce 3 cloves garlic, minced 1 shallot, minced 2 tablespoons unsalted butter 2 cups seafood stock 16 ounces fresh lobster meat, steamed Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
10 to 12 lasagna noodles Olive oil, for frying noodle ribbons Red pepper coulis, recipe follows Mint-Pesto sauce, recipe follows 2 red bell peppers 2 shallots, coarsely chopped 2 cloves garlic, coarsely chopped 2 to 3 plum tomatoes 8 ounces seafood stock 1/2 cup extra-virgin olive oil Kosher salt 1/4 cup walnuts 1 bunch cilantro leaves 3 cloves garlic, peeled 1 bunch fresh mint leaves 1 shallot, coarsely chopped 1/2 cup extra-virgin olive oil Salt and pepper Instructions: In a large pot, bring just enough water to cover the pasta to a boil. In a large skillet, combine the garlic, shallot, butter and seafood stock. Saute over medium-high heat until garlic and shallot have softened, about 5 minutes. Add the lobster meat, reduce heat to medium, and cook until the lobster meat is heated through and the stock mixture reduces slightly. Season with salt and pepper. Keep warm over low heat. Salt the boiling water and cook the noodles according to package directions. Once the noodles are tender, drain them into a colander, and then flatten them on a cutting board. Cut the ribbon edges off of the noodles and set aside. Toss the flattened noodles with the red pepper coulis, coating them well. In a small skillet, heat the olive oil over high heat and add the ribbon edges of the noodles to the oil. Fry the ribbons until they are browned and crispy, and then remove them to a paper towel-lined plate to drain. Roast the red peppers directly over a gas flame on high heat, turning the pepper with tongs, until the skin is completely blackened. Place the peppers in a large sealed plastic bag, and allow the peppers to steam for 5 to 10 minutes so that the skin can be easily peeled off.
After peeling the skin, coarsely chop the pepper, removing the seeds and the inner membranes. In the work bowl of a food processor, pulse the shallots and garlic until they are finely minced. Add the tomatoes and seafood stock to the bowl, and then slowly drizzle the olive oil through the feeding tube of the processor while pureeing. Continue adding olive oil until the coulis achieves the desired consistency, not too runny. Season, to taste, with salt. In a medium-sized saute pan, toast the walnuts over medium heat until fragrant, approximately 5 minutes. Remove the walnuts from the pan, let cool for a few minutes, and place in the bowl of a food processor. Add the remaining ingredients to the bowl and blend them together until the puree becomes a smooth, thick paste. Season with salt and pepper, to taste. Serve as a side sauce for the lobster. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30796,"Parmesan Cheese Crackers 8 tablespoons (1 stick) cool unsalted butter 3/4 cup plus 2 tablespoons all-purpose flour 1 cup freshly grated Parmesan, (grana is okay, but it should be good quality) 1/4 teaspoon freshly ground black pepper 6 fresh figs Instructions: In a mixer fitted with a paddle attachment, cream the butter until smooth and fluffy. Add the flour, cheese, and pepper and mix at low speed until blended. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 2 hours. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.) Remove the dough from the refrigerator about 30 minutes before rolling out. On well-floured parchment paper, roll out the dough into a rough rectangle, a little less than 1/4-inch thick. The dough will be somewhat delicate and may crack in places, but you can just push the edges together with your fingers. Carefully transfer the dough to the cookie sheet and prick evenly all over with a fork. Cut with a pizza cutter or a knife into 1 1/2-inch squares, making a grid. Bake in a preheated 375 degree F oven, just until the crackers turn golden, 15 to 20 minutes. As they come out of the oven, run your pizza cutter or knife again along the grid to separate the crackers (the edges will have baked together a little bit in the oven). Let cool on the pan, then gently separate the crackers with your hands. They will be slightly fragile. Cut the figs in half and serve with the crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30797,"Pickled Jalepenos 2 quarts red jalapenos 1-inch piece ginger root, smashed 1 clove garlic 1 quart rice vinegar 1 cup mirin 3 cups white wine 3 tablespoons salt 1 teaspoon coriander seed 1 teaspoon black peppercorns 1 teaspoon fennel seed 1 star anise 1 cup simple syrup (equal amounts sugar and water heated until sugar dissolves; cool) Instructions: Slice jalapenos thinly with a sharp knife (red jalapenos are usually to limp for a mandoline) and place in a container. In a pot, add the ginger, garlic, rice vinegar, mirin, white wine, salt and all seeds to a boil. Turn off and allow to steep for 15 min. Add the simple syrup and check for seasoning. Pour over jalapenos and cover immediately with plastic wrap. Allow to cool down in the refrigerator. Ready to use in 2 to 3 days. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 30798,"Mini Ceviche Appetizer 2 pounds fresh tilapia fillets, or other firm white fish, cut into 1-inch pieces 4 garlic cloves, chopped 1 jalapeno pepper, seeded and diced 1 red onion, thinly sliced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly chopped cilantro leaves 2 cups freshly squeezed lime juice, more if needed to cover fish Instructions: Combine all ingredients except lime juice in a flat-bottomed baking dish. Cover with lime juice, making sure all fish is submerged. Chill for 2 hours. Serving Option: Cut the limes in half before squeezing their juice for the recipe and hollow them out once juiced, forming a cup. Flatten the bottom of the lime cup by slicing off a small section at the base. Fill with a heaping amount of Ceviche. Serve on a platter. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 30799,"Gluten-Free Macaroni and Cheese Salt 16 ounces (2 boxes) dried gluten-free elbow macaroni 4 ounces soft goat cheese (chevre), crumbled 4 ounces aged white Cheddar, grated 1 large bunch lacinato kale, stems removed, leaves cut into ribbons Instructions: Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes.
Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl.
Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30800,"Spanish Open-Faced Omelet 1 tablespoon extra-virgin olive oil, plus more for drizzling 1/4 cup small diced red peppers 2 tablespoons small diced yellow peppers 1/4 cup small diced green peppers Salt and freshly ground black pepper 1/4 cup peeled, seeded, and small diced tomatoes 8 large eggs 1/4 cup pitted black olives 3 thin slices Serrano or prosciutto ham, sliced into thin ribbons 6 leaves basil, chiffonade Instructions: Preheat the oven to 400 degrees F. Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes. Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet. Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 30801,"Tex-Mex Tomato Soup and Grilled Cheese 1 tablespoon olive oil 2 tablespoons butter, plus some butter at room temperature for the sandwiches
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, sliced or chopped
2 onions, chopped
1 chipotle pepper in adobo, seeded and chopped, plus 1 round tablespoon adobo sauce
Salt and pepper Salt and pepper
2 tablespoons tomato paste
One 32-ounce can San Marzano tomatoes
3 cups chicken or vegetable stock
1/3 to 1/2 cup sour cream
8 slices white or whole wheat bread
8 slices pepper Jack cheese
1/4 cup chives, finely chopped, to garnish
Instructions: Preheat a griddle pan for the grilled cheese over medium heat. Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil. Add the garlic, onions, chipotle, adobo sauce and some salt and pepper. Partially cover the pot and cook to soften, 10 minutes or so. Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into pot and add the remainder of stock. Simmer at a low bubble while you make the grilled cheese. Lightly butter 1 side of the bread slices. Make the cheese sandwiches with, and grill until crispy and the cheese melts. Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 30802,"Root Beer Granite with Root Beer Gelee and Vanilla Panna Cotta 2 (12-ounce) bottles root beer 2 (1/4-ounce) packages gelatin 2 (1/4-ounce) packages gelatin 2 1/2 cups milk 1 1/2 cups cream 1 vanilla bean, split and scraped 1/2 cup sugar 1 (12-ounce) bottle root beer Instructions: To prepare the gelee: pour 1/2 bottle of root beer into a medium size bowl and sprinkle the gelatin on top. Allow to bloom for 5 minutes. Gently warm the remaining 1/2 bottle of root beer in a pot until hot, but not boiling. Add the gelatin root beer to the hot root beer and whisk together. Add the remaining bottle of root beer. Pour 3-ounces into the bottom of 8 glasses and chill until set, approximately 15 minutes. To make the Panna Cotta, pour the milk into a medium size bowl and sprinkle the gelatin on top and allow to bloom for 5 minutes. In a pot, add the cream and the scraped vanilla bean, bring to a boil, turn off heat and let rest for 10 minutes. Add the sugar and warm until dissolved. Strain the mixture through a sieve and whisk warm mixture into the gelatin mixture. Allow to cool to room temperature. Pour 4-ounces into each glass on top of the root beer gelee and chill until set, approximately 30 minutes. To make the granite, pour the root beer into a shallow freezer proof dish, approximately 4 by 8-inches. Place dish in freezer and scrape with a fork every 1/2 hour, until frozen. To serve, scoop the granite and place on top of the Panna Cotta and Root Beer gelee. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 30803,"Extra-Crispy Chicken Wings with Toasted Coconut 2 heads garlic, cloves separated and peeled One 8-inch piece ginger (about 6 ounces), peeled and thinly sliced 10 serrano chiles (about 4 ounces), stems removed (remove seeds for less heat) Kosher salt 4 pounds chicken wings, separated into flats and drummettes 1 cup sweetened shredded coconut 1 cucumber, grated on the large holes of a box grater 1 cup plain whole-milk yogurt (not Greek) 2 tablespoons finely chopped cilantro Finely grated zest and juice of 1 lime Freshly ground pepper Vegetable oil, for frying 3 cups chickpea flour 1 tablespoon whole brown mustard seeds 1 tablespoon whole coriander seeds 1/2 teaspoon ground turmeric 1 stick (8 tablespoons) unsalted butter, diced Instructions: Combine the garlic, ginger, chiles and 3 tablespoons kosher salt in a food processor and process to a fine paste; transfer the marinade to a large bowl. Using a paring knife, pierce each chicken wing two or three times through the skin then add to the marinade, tossing to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Meanwhile, toast the coconut in a medium skillet over medium heat, stirring often until golden, 4 to 5 minutes. Transfer the coconut to a bowl and let cool. Make the raita: Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes. Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro, lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days. Stir before serving. Put the chickpea flour in a large bowl. Using tongs, remove half the wings from the marinade and toss with the flour to coat evenly. Transfer the wings to a wire rack set over a baking sheet and repeat the dredging process with the remaining wings. Discard any leftover chickpea flour. Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and cooked through, 16 to 18 minutes per batch. Use a slotted spoon to transfer the wings to a large bowl and sprinkle with salt. (Make sure the oil returns to the proper temperature between batches.) Toast the mustard and coriander seeds in a medium skillet over medium heat, swirling the pan until the mustard seeds begin to pop and the spices are fragrant, 2 to 3 minutes. Stir in the turmeric, cook for 10 seconds, then stir in the butter. Heat until the butter melts and the spices begin to sizzle, about 1 minute. Pour the butter and spices over the chicken wings, toss to coat, then transfer to a serving platter. Add the toasted coconut to the seasonings left in the large bowl, then sprinkle over the wings. Serve immediately with the raita on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30804,"Maamoul: Stuffed Date-Orange Cookies 1/2 pound pitted soft Medjool dates 2 tablespoons water Pinch fine salt 1/4 cup finely chopped crystallized ginger 1/2 teaspoon finely grated orange zest 2 cups all-purpose flour 1 teaspoon baking powder 1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting Pinch fine salt 1/2 cup unsalted butter (1 stick), plus 2 tablespoons 2 tablespoons neutral flavored oil, such as canola 1/4 cup milk 1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted) 1/3 cup golden raisins 3 tablespoons apricot jam Pinch fine salt 1/2 cup walnuts, toasted 1/3 cup quince jam Pinch fine salt Instructions: Dough: Preheat the oven to 325 degrees F. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl. Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet. Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling. Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again. Apricot Golden Raisin Nut Filling: Puree in a food processor until evenly combined. Quince-Walnut Filling: Puree in a food processor until evenly combined. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30805,"Bottletree Chess Pie 3 ounces cream cheese 1 stick unsalted butter 1 1/4 cups all-purpose flour 1 cup butter, at room temperature 2 cups sugar 8 egg yolks 3/4 cup water 1 tablespoon vanilla 1 tablespoon apple cider vinegar 2 tablespoons all-purpose flour 1 1/2 teaspoons cornmeal Instructions: To make the crust: With an electric mixer, beat cream cheese and butter until well combined. Add flour and mix until dough forms a ball. Pat into a 9-inch pie pan. Chill. Preheat the oven to 350 degrees F. To make the filling: With an electric mixer, cream butter and sugar. Add egg yolks. Slowly add water, vanilla, and vinegar with the mixer on medium speed. Add flour and cornmeal. Pour into prepared crust and bake for 45 minutes or until set. Chill overnight. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 30806,"Bunuelos Criollos 1 pound yuca, peeled, large dice 1/2 pound boniato, peeled, large dice 1/2 pound malanga, peeled, large dice 1/4 pound calabaza, peeled, large dice 3 eggs 1 teaspoon salt 1/2 teaspoon star anise, ground 1/2 cup to 1 1/2 cups all purpose flour 1/2 cup canola oil for frying Canela Syrup, recipe follows 2 cups sugar 4 cups water 3 sticks cinnamon 3 pieces star anise 1 lemon, zested Instructions: Boil all the vegetables until soft. Drain and press through a food mill into a food mixer bowl, cool to room temperature. With the paddle attachment, incorporate the eggs, salt and anise. Stir while adding enough flour to create a dough that can be molded. Roll dough into a rod and divide into 6-inch pieces. Form figure eights from the pieces, and deep fry until golden brown. Serve drizzled with Canela Syrup. Combine all the ingredients for the syrup in a sauce pan. Bring to a boil. Reduce the heat to low and let simmer, uncovered, until the mixture is the consistency of syrup, about 30 minutes. ","[Viognier, Torronts, Vermentino, Grner Veltliner]" 30807,"Bacon Hasselback Potatoes 4 slices thick-cut bacon, each cut crosswise into 9 pieces Kosher salt 12 medium Yukon gold potatoes, peeled 1 stick unsalted butter Sea salt and freshly ground pepper 2 scallions, finely chopped 2 tablespoons finely chopped fresh parsley 1 clove garlic, finely chopped Instructions: Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30808,"Latin Risotto 3 1/2 to 4 cups chicken stock or vegetable stock 2 tablespoons olive oil 1 onion, finely chopped 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 Poblano chilies, roasted, julienned 2 garlic cloves, minced 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 11/2 cups Arborio rice 1/2 cup dry white wine 1/2 cup grated Manchego cheese Instructions: Bring stock to boil. Reduce heat and keep warm. Heat oil in heavy large saucepan over medium high heat. Add onion and saute until translucent, about 5 minutes. Add 1 chili, garlic, cumin and cinnamon and stir 1 minute. Add rice and stir until coated with onion mixture. Add wine and stir until almost all liquid evaporates. Add 1 cup stock and stir until almost all liquid evaporates. Continue adding stock and stirring until rice is tender but still firm to bite and mixture is creamy, about 20 minutes. Remove from heat. Add 1/4 cup cheese and stir until melted. Spoon risotto into bowls. Top with remaining chili and cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30809,"New-Style Steak Diane 2 beef tenderloin filets, about 6 ounces each, pounded out to about 1-inch thick Kosher salt and freshly ground black pepper
2 heads baby bok choy 2 tablespoons canola oil 2 cups roughly chopped oyster mushrooms 1 shallot, thinly sliced
1/2 cup low-sodium chicken stock
1 tablespoon coconut yogurt
1 teaspoon white miso
1 teaspoon Dijon mustard
1/2 teaspoon toasted sesame oil
3 tablespoons unsalted butter
2 sprigs fresh thyme
2 cloves garlic, smashed
2 teaspoons sherry vinegar
2 tablespoons tequila
Chopped fresh cilantro leaves, for garnish
Instructions: Let the beef tenderloin filets sit at room temperature for about 30 minutes before cooking. Meanwhile, bring salted water to a boil in a medium saucepan and fill a medium bowl with ice water. Add the bok choy to the boiling water and cook until slightly tender, about 1 minute. Transfer to the ice water until cool, then drain, quarter lengthwise and set aside. Heat 1 tablespoon canola oil in a medium saute pan over medium-high heat. Add the mushrooms and shallots, then sprinkle with salt and pepper and let cook, stirring occasionally, until the mushrooms brown and the shallots begin to soften, about 5 minutes. Add the chicken stock, coconut yogurt, miso, mustard and sesame oil and stir together. Let cook, stirring occasionally, until the liquid reduces by about half, about 5 minutes. Set aside. Sprinkle filets on both sides with salt and pepper. Heat the remaining tablespoon canola oil in a medium heavy-bottomed saute pan over medium-high heat. Add the steaks and let sear, without moving, until browned, about 2 minutes. Turn the filets over and add the butter, thyme and garlic to the pan. Once the butter melts, begin basting the steaks with the butter until browned on the second side, 2 to 3 minutes more for medium-rare. Remove the steaks from the pan, pour over the pan sauce and let rest. Add the bok choy to the same pan and let brown, 1 to 2 minutes. Add the steak and any accumulated pan juices back in, along with the vinegar. Take the pan off the heat and add the tequila, then tilt the pan into the flame or use a match to carefully ignite the pan. Let the fire subside, then remove the pan from the heat. Divide the bok choy between 2 plates. Top each with a steak, then spoon the mushroom and sauce mixture over both steaks. Garnish with cilantro and serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 30810,"Fresh Herb Salad 1/4 cup fresh purslane, washed and patted dry 1/4 cup fresh chervil sprigs, washed and patted dry 1/4 cup lovage leaves, washed and patted dry 1/4 cup tarragon leaves, washed and patted dry 1/4 cup viola flowers, washed and patted dry 1/4 cup small basil leaves, washed and patted dry 1/4 cup snipped chives Drizzle of extra virgin olive oil Salt Freshly ground black pepper Instructions: Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30811,"Yogurt Mashed Potatoes With Chipotle Peppers, Goat Cheese and Caramelized Shallots 2 pounds whole russet or Yukon gold potatoes Kosher salt 1 stick softened butter or 1/2 cup extra-virgin olive oil 1 1/2 cups plain yogurt Freshly ground pepper 1 to 2 tablespoons chopped chipotle peppers in adobo sauce 1 cup goat cheese, crumbled 6 shallots, caramelized in olive oil Instructions: Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl. Add the butter to the potatoes. Add the yogurt, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork. Stir the chipotle peppers. Fold in the goat cheese. Spoon the mashed potatoes into a serving dish and sprinkle with the caramelized shallots. ","[Rioja, Tempranillo, Barbera, Garnacha]" 30812,"Spinach and Artichoke Dip Stuffed Sweet Potatoes 3 sweet potatoes, scrubbed and dried 1 tablespoon olive oil
2 cloves garlic, minced
10 cups baby spinach
1 cup sour cream, plus extra for garnish
8 ounces cream cheese, at room temperature
1 cup marinated jarred artichokes, drained and chopped
1 1/4 cups grated Parmesan Kosher salt and freshly ground black pepper 1 cup seasoned panko breadcrumbs
4 tablespoons unsalted butter, melted
2 tablespoon minced fresh chives, for garnish
Instructions: Preheat the oven to 400 degrees F. Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside. Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined. Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper. Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes. Garnish each with a dollop of sour cream and the minced chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 30813,"Vanilla Layer Cake with Strawberries and Cream 5 tablespoons unsalted butter, melted, plus more for the pan 1 1/3 cups all-purpose flour, plus more for dusting 1 1/4 cups granulated sugar 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons vanilla bean paste (or seeds from 1/2 vanilla bean) 2 large eggs, at room temperature 3/4 cup whole milk, at room temperature 1/2 teaspoon finely grated lemon zest 1 1/2 quarts strawberries, hulled 1 tablespoon strawberry jelly 1 tablespoon water 3 tablespoons confectioners' sugar 1 tablespoon fresh lemon juice 1 1/2 cups cold heavy cream 1/4 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 ? F. Butter an 8-inch round cake pan and line with parchment paper. Butter the parchment and dust with flour, tapping out the excess. Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a large bowl. In a medium bowl, whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest until smooth. Add the butter mixture to the flour mixture and stir with a wooden spoon until combined. Pour the batter into the cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely. Make the toppings and filling: Halve 16 strawberries. Whisk the strawberry jelly and water in a bowl until smooth. Add the halved strawberries; toss to coat. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners\u2019 sugar and the lemon juice in another bowl; set aside. Beat the heavy cream, remaining 1 tablespoon confectioners\u2019 sugar and the vanilla extract in a large bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble. Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the thinly sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream and the halved strawberries and their juices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 30814,"Disappearing Buffalo Chicken Dip 2 cups diced or shredded cooked chicken 1/4 cup cayenne pepper sauce* 1 cup Hellmann's? or Best Foods? Real or Light Mayonnaise 1 cup shredded cheddar cheese (about 4 oz.) 2 Tbsp. finely chopped green onions (optional) 1 tsp. lemon juice 1/4 cup crumbled blue cheese Instructions: Preheat oven to 375 degrees. Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1-1/2-quart shallow casserole, then sprinkle with blue cheese. Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers. Cost per recipe*: $8.62. Cost per 1-Tablespoon serving*: $0.18. *Based on average retail prices at national supermarkets. *Such as Frank's? Red Hot Sauce. ","[Chardonnay, Zinfandel, Malbec, Riesling]

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

recipe: Creamy Tomato Soup with Croutons and Grilled Cheese Croutons Ingredients: 1 can (14.5 oz) diced tomatoes 1/" 30815,"Blue Cheese Cabbage Slaw 1 cup mayonnaise 3 tablespoons white wine vinegar 1 teaspoon chipotle puree 2 heaping tablespoons Dijon mustard 1/2 teaspoon celery salt 1/2 teaspoon celery seed 1/2 head green cabbage, finely shredded 1/2 head red cabbage, finely shredded 1 small red onion, grated 2 carrots, julienned 3/4 cup crumbled blue cheese (recommended: Cabrales) 1/4 cup chopped fresh flat-leaf parsley or cilantro leaves Salt and freshly ground black pepper Potato chips, lightly crushed (recommended: Lay's) Instructions: Whisk together the mayonnaise, vinegar, chipotle puree, mustard, celery salt and celery seed in a large bowl. Add the cabbage, onion, and carrot and stir to combine. Fold in the blue cheese, parsley and potato chips. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30816,"Lemon Meringue Ice Cream Pie 2 cups pretzels 1/2 cup brown sugar
4 tablespoons butter, melted 8 egg yolks 2 cups buttermilk
1 1/2 cups Mexican crema
2 cups granulated sugar 2 tablespoons vanilla paste
1 teaspoon kosher salt
8 lemons, zested
3 lemons, juiced
1 teaspoon cl powder
6 egg whites 1/4 cup granulated sugar
Instructions: For the pretzel crust: Preheat the oven to 350 degrees F. Combine the pretzels, brown sugar and melted butter in a food processor; pulse until finely ground. Press the crust evenly into 5-inch pie molds. Bake for 4 minutes. Let cool completely. For the lemon ice cream: Combine all the ingredients in a large metal bowl. Place over a double boiler and whisk until thick enough to coat the back of a spoon. Let cool completely, then transfer the custard to an ice cream machine; spin for 20 minutes, until thick. Transfer to the freezer; freeze for 2 hours. Evenly fill each of the pie molds with the ice cream; freeze until ready to top with meringue. For the simple meringue: Combine the egg whites and sugar in a bowl; whisk to stiff peaks. Top the pies with the meringue. Toast the meringue with a kitchen torch, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30817,"Briar Patch Mojito 1/2 ounce simple syrup 4 to 5 fresh mint leaves, torn 2 slices lime, plus more for garnish 2 small sprigs fresh thyme 4 blackberries, plus more for garnish Ice 1 1/2 ounces citrus-infused rum, such as Bacardi Limon Club soda Instructions: Muddle the simple syrup, mint, lime, thyme and blackberries in the bottom of a cocktail shaker filled with ice. Measure in the rum. Shake well, about 20 seconds. Add club soda and shake the contents simultaneously into 2 mojito glasses. Garnish with lime and blackberries. ","[Rum, Gin, Cava, Prosecco]" 30818,"Baby Food Mix and Mash 4 to 6 large organic carrots or desired root vegetable 1 to 2 tablespoons freshly grated Parmigiano 1 to 2 tablespoons olive oil Instructions: Peel and loosely chop carrots. Place in unsalted boiling water, remove when fork-tender. Using a fork, mash the carrots to desired texture. Lightly grate the Parmigiano and drizzle olive oil over the mashed carrots and mix. Serve immediately ","[Chardonnay, Sauvignon Blanc, Riesling]" 30819,"Pumpkin Chocolate Chip Cookies 1 cup (2 sticks) unsalted butter, softened 1 cup white sugar 1 cup light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup canned pumpkin puree 3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups (12-ounce bag) milk chocolate chips, not semisweet Nonstick cooking spray or parchment paper Instructions: Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30820,"Perfect Pork Burger 1/4 cup sesame oil 1 cup thinly sliced scallions, white part only 1/2 cup minced garlic 1/4 cup minced ginger 1/2 cup sambal chili paste 1/2 cup soy sauce 1 cup finely chopped fresh cilantro 1/4 cup finely chopped fresh basil Salt and black pepper 10 pounds ground pork Brioche buns, for serving Bangin' Sauce, recipe follows Kimchi, recipe follows 100 shishito peppers, blistered 25 over-easy eggs 2 tablespoons gluten-free hoisin sauce 1 1/2 teaspoons sweet chili sauce 1 1/2 teaspoons fresh-squeezed lemon juice 1 1/2 teaspoons fresh-squeezed lime juice 1 1/2 teaspoons fresh-squeezed orange juice 2 1/2 cups mayonnaise 1 cup sriracha One 2-pound Napa cabbage, cut into 1-inch pieces Kosher salt 1/2 cup sambal chili paste 1/4 cup peeled and minced fresh ginger 1/4 cup fish sauce 1 tablespoon minced garlic cloves 1 1/2 teaspoons sugar 4 medium scallions, cut into 1-inch pieces Instructions: Preheat the oven to 350 degrees F. Heat the sesame oil in a large skillet. Add the scallions, garlic and ginger and saute until translucent. Add the sambal and cook, mixing constantly, for 30 seconds. Deglaze the pan with the soy sauce. Add the cilantro, basil, 2 tablespoons salt and 3 tablespoons pepper; remove from the heat. Place the pork in a large bowl. Add the cooked mixture to the pork and mix well. Form into twenty-five 7-ounce patties. Place the patties on 2 baking sheets. Add 1 1/2 quarts of water to each baking sheet. Cover each baking sheet with a second baking sheet. Bake to medium rare, approximately 10 minutes. Refrigerate until cool, then store in a pan lined with paper towels. When ready to serve, oil a hot flattop grill and sear the patties until caramelized on both sides and a thermometer inserted in the center reads 160 degrees F, about 30 seconds per side. Toast the buns on the flat top. Spread 1 tablespoon of Bangin' Sauce on each side of the buns. Place 1/4 cup of Kimchi on the bottom buns. Add the grilled patties, then top each with 4 shishito peppers and an egg.
Combine the hoisin and sweet chili sauce in a small saucepan and bring to a boil. Remove from the heat; strain. Whisk in the lemon juice, lime juice and orange juice. Combine the hoisin-juice mixture with the mayonnaise and sriracha in a bowl. Place the cabbage in a large bowl, sprinkle with 1/2 cup kosher salt and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it's OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature for at least 12 hours and up to 24 hours. Drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside. Place the sambal chili paste, ginger, fish sauce, garlic, sugar and scallions in a large bowl and stir to combine. Add the cabbage and toss with your hands until the cabbage is thoroughly coated. Pack into a clean 2-quart container with a tight-fitting lid. Let sit in a cool, dark place for 24 hours. (The mixture may bubble.) Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours. (Kimchi is best after fermenting for about 1 week). Refrigerate for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30821,"Vanilla-Chocolate Sandwich Cookies 2 1/2 cups all-purpose flour, plus more for dusting 1/4 teaspoon baking powder 1/2 teaspoon salt 2 1/2 sticks unsalted butter, at room temperature 1 cup sugar 1 large egg 2 teaspoons vanilla extract 2/3 cup heavy cream 8 ounces milk chocolate, finely chopped Sprinkles, for decorating (optional) Instructions: Sift the flour, baking powder and salt into 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. Add the egg and vanilla; beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches, beating after each, until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour. Make the filling: Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour over the chocolate in a medium bowl and let stand 2 minutes; stir until smooth. Set aside. Working with 1 disk at a time, roll out the dough between floured sheets of parchment paper until about 1/8 inch thick; chill 15 minutes. Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until just golden, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Briefly beat the filling with a mixer on medium-high speed until thick, 30 seconds. Chill until cold, about 1 hour. Sandwich between the cookies and roll the edges in sprinkles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30822,"Asian Pork Lettuce Wraps 1 1/4 cups white rice 2 teaspoons vegetable oil, plus more for brushing 1/4 cup low-sodium soy sauce 1 tablespoon Sriracha (Asian cl sauce), plus more for drizzling 1 1/2 teaspoons grated peeled ginger 1 large pork tenderloin (about 1 1/4 pounds), halved lengthwise 2 carrots, diced 1/2 English cucumber, diced 2 tablespoons fresh lime juice, plus wedges for serving 2 teaspoons packed light brown sugar 12 large Bibb or Boston lettuce leaves Chopped fresh cilantro, for topping Instructions: Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly. Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice. Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30823,"Grilled Sirloin with Porcini Paste 1/4 cup dried porcini mushrooms 2 tablespoons sugar 1 tablespoon kosher salt 5 large cloves garlic, minced 1 tablespoon red pepper flakes 1 tablespoon ground black pepper 1/4 cup extra-virgin olive oil 4 (8-ounce) boneless sirloin steaks, 3/4 to 1-inch thick Instructions: Grind porcini mushrooms to a powder in a coffee grinder or a blender. Transfer to a bowl and add all other ingredients. Stir until fully combined and mixture is a paste. Brush the steaks on both sides with the porcini paste. Cover and refrigerate for at least 30 minutes. Prepare a medium-hot fire in your grill. Grill the steaks, covered, for 3 to 4 minutes on each side for medium-rare. ","[Cabernet Sauvignon, Syrah, Barolo, Tempranillo]" 30824,"Dark Chocolate Truffles 1/2 cup heavy cream 8 ounces good-quality (70 percent) bittersweet chocolate, finely chopped 1 teaspoon pure vanilla extract 1 cup cocoa powder, for dusting Instructions: In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30825,"Bolognese Bianco 2 tablespoons extra-virgin olive oil 1 medium red onion, finely diced (about a cup) 1 medium carrot, finely diced (about a heaping 1/2 cup) 2 stalks celery, finely diced (about 1/2 cup) 2 cloves garlic, thinly sliced 2 ounces pancetta, finely diced 2 bay leaves 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 1 pound ground beef (85/15) 1 pound ground pork 1/2 teaspoon garam masala (see Cook's Note) Kosher salt and freshly ground black pepper 1 1/2 cups dry white wine 2 cups low-sodium chicken broth 1 cup heavy cream
1 piece Parmigiano-Reggiano cheese rind (optional) 1 pound ziti rigate, rigatoni or penne, cooked in generously salted water Grated Parmigiano-Reggiano cheese, for serving Instructions: Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.) Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 30826,"Sweet n Sour Sirloin Stir-Fry with Ranch Mashed Potatoes 1 1/2 pound piece sirloin, 1-inch thick Handful fresh dill, chopped Handful fresh chives, chopped 2 pounds Idaho potatoes, peeled and cubed Salt 3 tablespoons vegetable, peanut or canola oil 2 large red bell peppers, seeded and sliced 1 large green bell pepper, seeded and sliced 1 bunch scallions, cut into 2 to 3-inch pieces on bias, greens and whites 2 cups shelled frozen edamame 3 tablespoons brown sugar 3 tablespoons soy sauce 1/4 cup yellow mustard 1/4 cup ketchup 2/3 cup buttermilk Freshly ground black pepper A few dashes hot sauce Handful fresh flat-leaf parsley, chopped Instructions: Pop the meat in the freezer for a few minutes to stiffen it up for slicing.
Place potatoes in a pot and cover with cold water. Bring water to a boil. Salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain. Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir-fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and edamame for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary. Mash potatoes with buttermilk, salt and pepper, hot sauce, parsley, dill, chives, adjust seasoning with salt and pepper, to taste, and serve with stir-fry on top!; ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Zinfandel]

" 30827,"Simple Cream of Broccoli Soup 2 tablespoons butter 1/2 cup cream, heavy, light or half-n-half 1 onion, chopped 1 russet potato, peeled and chop Nutmeg, to taste 6 cups canned chicken stock, warmed Salt 3 cups chopped broccoli florets and stems Pepper Instructions: In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 30828,"Dry Fried Okra 1 pound okra, stems removed 1/2 cup cornmeal Vegetable oil Kosher salt Instructions: Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into 1/4-inch pieces. Set aside. Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal. Add enough vegetable oil to a 12-inch stainless steel saute pan in order to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370 degrees F. Add the okra and fry until golden brown on 1 side, approximately 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, approximately 5 to 6 minutes longer. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 30829,"Venetian Rolled Pizza Flour, for dusting 1 pound pizza dough 2 cups (8 ounces) shredded mozzarella cheese 7 ounces prosciutto, thinly sliced 1 cup (about 1 1/2 ounces) torn baby spinach 1 tablespoon olive oil Kosher salt, for seasoning Instructions: Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F. On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 30830,"Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce 46 chicken wings Vegetable oil Salt and freshly ground pepper Chipotle Hot Sauce, recipe follows Blue Cheese-Yogurt Dip, recipe follows 1 1/2 cups red wine vinegar 3 tablespoons Dijon mustard 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it) 3 tablespoons honey 3 tablespoons vegetable oil Salt and freshly ground pepper 1 stick unsalted butter, cut into pieces 2 tablespoons ancho cl powder 1 pint thick Greek yogurt 3/4 cup crumbled domestic blue cheese 2 tablespoons finely chopped red onion 3 tablespoons finely sliced scallions Salt and freshly ground pepper Instructions: Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side. Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho cl powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip. Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 30831,"Chicken Supremes in Parchment with Roasted Squash Sauce and Baby Bok Choy 4 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 4 square sheets of parchment paper 3 tablespoons grapeseed or canola oil 1/4 cup sliced shallot 2 cloves garlic, minced 2 cups cubed butternut squash, roasted 1 cup diced fennel, roasted Kosher salt 1/4 cup dry sherry 4 cups low-sodium chicken stock Freshly ground black pepper 1 tablespoon sesame oil 4 baby bok choy, sliced in 1/2 down the center Kosher salt 1/4 cup low-sodium soy sauce 1 cup low-sodium chicken stock Fresh cilantro sprigs Instructions: Make the Chicken: Season the chicken with salt and pepper.
Using scissors, round off the 4 corners of the parchment paper squares to make large circles (don't worry about the circle being perfect). Arrange each breast, slightly off center, on the paper circles, with the smooth rounded sides up. Fold one end of the paper over each breast, to make half-moon shapes. (The breasts should be horizontal to the folds.) Make 1/4-inch folds all around the open ends and press to crimp and seal. Close the final crimp with a paper clip. Place packages on a baking sheet and refrigerate until ready to use.
Make the Sauce: Heat the oil in a saucepot over medium heat. Add the shallot and garlic and cook, stirring, until soft, about 3 minutes. Add the roasted squash and fennel and season with salt, to taste. Cook, scraping the bottom of the pot with the wooden spoon to loosen any bits, about 3 to 4 minutes. Raise the heat to high, add the sherry, and cook, stirring, until completely evaporated. Add the chicken stock, bring to a boil, reduce the heat to a simmer, and cook for 7 minutes. Season with pepper. Remove from the heat and let cool.
Puree the sauce in a blender and strain it through a fine-mesh strainer lined with cheesecloth. (The sauce and can be made a day in advance.)
When ready to serve: Arrange a rack in the center of the oven and preheat to 400 degrees F.
Bake the chicken packages until puffed and lightly browned, about 20 minutes.
Heat the sesame oil in a skillet over medium-high heat. Add the bok choy, season with salt, and cook until lightly browned, about 2 minutes. Add the soy sauce and chicken stock, cover, and cook until soft but still firm in the center, about 5 minutes. Remove from the heat. Meanwhile, reheat the sauce in a small saucepan and season with salt and pepper, to taste.
Divide the chicken packages among 4 plates. Using scissors, cut an \X\ in the top of each package and pull back the edges to reveal the chicken. Spoon 2 to 4 tablespoons of the sauce over the chicken, and nestle 2 halves of the bok choy beside the chicken. Garnish with the cilantro sprigs and serve immediately. ","[Pinot Grigio, Chianti, Tempranillo, Grenache Blanc]" 30832,"Berry Berry Turnovers 4 1/2 cups (about 1 1/2 pounds) fresh strawberries, quartered and destemmed 4 1/2 cups (about 1 1/2 pounds) fresh blueberries, cut into 1/2-inch pieces 4 tablespoons cornstarch 3/4 cup sugar 1/4 teaspoon salt 1/4 cup orange juice 1 package frozen puff pastry, thawed All-purpose flour, for dusting 1 egg, beaten Confectioners' sugar, for dusting Instructions: Preheat oven to 400 degrees F. In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour. Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle. Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30833,"Agua de Pina con Perejil (Pineapple-Parsley Cooler) 2 cups roughly chopped, very ripe fresh pineapple 1 quart cold water 1/3 cup fresh flat-leaf parsley leaves Sugar to taste Instructions: 1 Combine the pineapple, water, and parsley in a blender jar and blend until very smooth. Taste, and if you think it needs sweetener, add 1 tablespoon sugar and continue blending, tasting, and adding more if desired.
2 Pour into a pitcher and serve cold, either refrigerated or over ice. You can also strain it, if you don't like the little parsley pieces. (I do.) ","[Viognier, Vermentino, Sauvignon Blanc, Ros]" 30834,"Holiday Peanut Butter Cup Cookies 1 roll (16.5 oz) Pillsbury? refrigerated peanut butter cookies 1 cup miniature candy-coated chocolate baking bits, fall colored (yellow, orange, brown, green, red) 1/2 cup salted peanuts 24 miniature chocolate-covered peanut butter cup candies, unwrapped Instructions: Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in baking bits and peanuts until well blended. Onto ungreased cookie sheets, drop dough by 24 heaping tablespoonfuls 2 inches apart; flatten each slightly with fingers. Bake 10 to 14 minutes or until light golden brown. Immediately top each cookie with 1 peanut butter cup; press lightly into dough. Cool 2 minutes; remove from cookie sheets. Let cookies stand until peanut butter cups are set before storing, about 3 hours. Love chocolate? Try it with Pillsbury&#174 Create 'n Bake™ chocolate chip cookies! ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 30835,"Deep-Fried Stuffed Jalapenos 24 large pickled jalapenos chiles 1/4 refried beans 1/4 cup chunky peanut butter 4 ounces Monterey Jack cheese, cut into 8 (1/4 by 1-inch strips) 1/2 cup yellow cornmeal 1/2 cup unbleached all-purpose flour 1/2 teaspoon salt 2 eggs Corn oil, for deep-frying 8 ounces sour cream, whisked until smooth and shiny, for dipping Instructions: Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 30836,"Mapo Tofu 4 stalks gai lan or Chinese broccoli Peanut or canola oil, for cooking
2 cups shiitake mushrooms, stemmed 8 ounces millet, rinsed
1 cup Chinese chives or scallions, chopped, plus more for garnish
2 tablespoons doubanjiang or broad bean paste
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
8 ounces Shaoxing, mirin or dry sherry 2 tablespoons dark soy sauce, plus more to taste
2 teaspoons sugar
1 to 2 teaspoons toasted and ground green or red Sichuan peppercorns, plus more for garnish
8 ounces firm tofu, diced
Chinese cl oil, for drizzling
1/2 cup fried or roasted peanuts
1/4 cup crispy shallots
4 sprigs fresh cilantro Instructions: Preheat the oven to 425 degrees F. Bring a pot of water to a boil and set up a bowl of ice water. Cook the gai lan in the boiling water, 3 minutes, then plunge into the ice water to cool. Drain and pat dry. Add 2 tablespoons peanut oil and the shiitake mushrooms to a 12-inch cast-iron pan and stir to coat the mushrooms. Put the pan into the oven and roast, stirring as needed, until slightly browned, about 10 minutes. Remove from the pan and allow to cool slightly before roughly chopping. Set aside until ready to use. Heat a medium saucepan on medium-high heat and add 1 tablespoon of the peanut oil. Add the millet and toast, stirring, until fragrant, about 1 minute. Add half of the chives to sweat for a minute. Add 1 tablespoon doubanjiang and 3 cups water. Cover and cook for about 20 minutes. (Add more water if it is cooked out and the millet is too al dente). Meanwhile, in a wok or wide saucepan, add 2 tablespoons peanut oil. Add the remaining 1/2 cup chives, along with the ginger and garlic, and cook for 1 minute. Add the mushrooms and stir to combine. Add the Shaoxing, dark soy sauce, sugar and remaining tablespoon doubanjiang and continue to cook until heated through, adding a little water if it becomes too dry. Combine the two mixtures together and add the Sichuan peppercorns and soy sauce to season. Spoon into a serving bowl and top with the tofu, cl oil and gai lan. Garnish with the peanuts, crispy shallots, cilantro and more chives. Add a pinch of ground Sichuan peppercorns over the top. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 30837,"Peanutty Hot Cocoa Mix 2/3 cup NESTL? TOLL HOUSE? Peanut Butter & Milk Chocolate Morsels, coarsely chopped 1 cup dry NESTL? CARNATION? Instant Nonfat Dry Milk 1/3 cup granulated sugar 1/4 cup NESTL? TOLL HOUSE? Baking Cocoa 1/4 cup NESTL? COFFEE-MATE? Powdered Coffee Creamer Pinch salt Instructions: PLACE all ingredients in medium bowl. Whisk until evenly blended. Store in tightly covered container at room temperature until ready to use or package. Makes about 2 cups mix. Recipe to attach: Spoon 4 tablespoons of cocoa mix into mug. Add 1 cup boiling water; stir well. *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Chocolate Peanut Butter Deluxe Cookie Dough ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 30838,"Ginger Chicken with Watercress 1 bunch scallions, chopped 1 3-inch piece ginger, peeled and roughly chopped 1/2 jalapeno pepper (remove seeds for less heat) 2 tablespoons packed light or dark brown sugar 1 tablespoon fish sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar (not seasoned) 1 plum tomato, halved Kosher salt 6 skinless, boneless chicken thighs (about 21/4 pounds), quartered 4 ounces shiitake mushrooms, stemmed and quartered 2 bunches watercress, tough stems removed White rice, for serving Instructions: Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker. Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours. Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30839,"Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce 1/4 cup light brown sugar 2 tablespoons salt 1 tablespoon ground black pepper 1 tablespoon Chinese five-spice powder 1 tablespoon garlic powder 1 tablespoon ground ginger 1 tablespoon onion powder 1 boneless pork butt or shoulder, fat cap scored deep (about 5 pounds) Butter, for griddling 12 slider rolls, preferably King's Hawaiian Pickled Cukes and Carrots, for serving, recipe follows Sweet-and-Hot Mustard Sauce, for serving, recipe follows Sweet cl Sauce, for serving, optional 2 cups rice vinegar 1/4 cup sugar 2 teaspoons kosher salt 1 cup shredded carrots 1 cup half-moon slices English cucumber 1 teaspoon crushed red pepper 1/4 cup dried mustard 1/4 cup boiling water 2 tablespoons honey 1 tablespoon toasted sesame oil 1 tablespoon vegetable oil 1/2 teaspoon kosher salt 1/2 cup rice vinegar 1/4 brown sugar 1/4 teaspoon table salt 1 to 2 tablespoons crushed red pepper 1 tablespoon fresh grated ginger 1 clove garlic, grated Instructions: Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork. Place on a wire-racked baking sheet. Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
Preheat the oven to 325 degrees F with the oven rack in the middle position.
Remove the plastic wrap and cover the pork with a layer of parchment paper. Then seal over the top with aluminum foil. Roast for 3 hours. Remove, uncover and drain any liquid fat. Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more. Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks. Butter and griddle the rolls until golden brown. Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet cl Sauce if desired. Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved. Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes. Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth. Ingredients and Directions Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved. Simmer until thickened and reduced by half, about 15 minutes. Stir in the crushed red pepper, ginger and garlic, and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 30840,"Spiced Potato Salad 3 pounds small red potatoes 1 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon agave
1 teaspoon red pepper flakes
2 lemons, juiced
1/2 red onion, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons torn fresh basil 2 tablespoons fresh microgreens
Hot sauce, for garnish
Instructions: In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl. In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 30841,"Citrus Dressing and Arugula Salad 1 cup Florida's Natural? Premium Orange Juice 1 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/4 cup lemon juice 1 tsp. fresh rosemary, chopped Dash of salt and pepper 1 large bunch arugula leaves, rinsed and stemmed 1 cup grape or cherry tomatoes, cut in half 1/4 cup cashews, toasted and chopped
1/4 cup dried cranberries 3 oz. goat cheese, crumbled or grated Instructions: em /em em /em Dressing Instructions: Whisk together all of the ingredients. Refrigerate until ready to use. Salad Instructions: Combine all salad ingredients in a large bowl. Toss salad gently while adding enough dressing to coat all of the arugula. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30842,"Brown Rice Stuffed Peppers 4 medium red, yellow or orange bell peppers 1 1/4 teaspoons kosher salt, divided 2 tablespoons olive oil Half a pound plant-based ground meat, such as Beyond Meat 2 shallots, chopped 1 fennel, cut into 1/3-inch pieces 1/4 teaspoon dried oregano 1 1/2 cups cooked brown rice One 14-ounce can baby Roma or cherry tomatoes, such as Mutti, crushed by hand 1 cup baby spinach, chopped 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup fresh basil leaves, chopped 1/4 teaspoon freshly ground black pepper 3/4 cup grated Provolone piccante cheese or mozzarella cheese Instructions: Preheat the oven to 375 degrees F. Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside. Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30843,"Roasted Beets and Red Chard Greens 1 pound/450 g red Swiss chard, chopped into 2 inch pieces 1 bunch of beets, with greens 2 tablespoons/15 ml olive oil 1 shallot, minced 1 clove garlic, minced 1 tablespoon/15 ml butter Salt and freshly ground pepper Instructions: Chuck Hughes' perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up. Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside. Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler. When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate. ","[Burgundy, Barolo, Dolcetto, Tempranillo]" 30844,"Apple Pie Tassies 2 sticks unsalted butter, at room temperature 6 ounces cream cheese, at room temperature 1/4 cup confectioners? sugar 1/2 teaspoon salt 2 cups all-purpose flour, plus more for dusting 1 pound baking apples (such as Golden Delicious, Gala or Fuji), peeled and diced (about 2 1/2 cups) 1 tablespoon fresh lemon juice 1/3 cup granulated sugar 1/2 teaspoon apple pie spice 1/4 teaspoon pure vanilla extract 2 tablespoons unsalted butter 1/4 cup water, if needed, plus 1 teaspoon 1 teaspoon cornstarch Instructions: Make the dough: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and beat in the confectioners? sugar and salt until fluffy, about 1 more minute. Gradually beat in the flour until the dough comes together. Turn out the dough onto a floured surface and knead a few times until smooth. Divide the dough in half and roll each half into a 12-inch-long rope. Cut each rope into 12 pieces. Roll the pieces into balls and put the balls in a 24-cup mini-muffin tin. Use your thumb to press the dough into the bottom and up the sides of the cups, making the bottom slightly thinner than the sides. Refrigerate until firm, about 1 hour. Meanwhile, make the filling: Toss the apples, lemon juice, granulated sugar, apple pie spice and vanilla in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat. Cover and cook, stirring occasionally, until tender, about 20 minutes. There should be some liquid left in the skillet; if not, stir in 1/4 cup water. Mix the cornstarch and 1 teaspoon water in a small bowl; stir into the apple mixture and bring to a boil. Cook until thick and bubbling, 30 seconds to 1 minute. Transfer to a bowl to cool, about 20 minutes. Preheat the oven to 350 degrees F. Divide the apple mixture evenly among the muffin cups. Bake, rotating the pan halfway through, until the tassies are golden, about 30 minutes. Let cool 5 minutes in the pan, then use an offset spatula to remove the tassies and transfer to a rack to cool completely. They will crisp as they cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30845,"Hot and Sour Pumpkin Soup with Chive Cream 1 large onion, peeled and diced large 1 tablespoon chopped garlic 2 tablespoons canola oil 1 tablespoon chopped ginger 1 (2 to 3 pounds) pumpkin, peeled, seeded and cut into large cubes 1 cup white wine 2 quarts chicken stock 8 stalks lemongrass, white part only, chopped roughly (may substitute with zest of 2 lemons) 5 kaffir lime leaves, optional 5 Thai bird chiles (may substitute with 2 jalapenos) 1/2 cup fish sauce 1/2 cup fresh lime juice 1 tablespoon sugar Salt and pepper 1/2 cup sour cream 1 tablespoon finely chopped chives Instructions: In a medium stockpot coat with 1 tablespoon oil, sweat the onion, garlic, and ginger until the onions are translucent. Add the pumpkin and wine and simmer until the wine is reduced by half. Add the chicken stock and bring to a simmer, continue cooking for about 20 minutes until the pumpkin is tender. In a hot saute pan coated with 1 tablespoon oil, sear the lemon grass and Thai bird chiles until lightly browned, remove from heat. When the pumpkin is tender, puree smooth using a hand blender or a blender and return to a simmer. Add the sauteed lemon grass, chilies, sugar, kaffir lime leaves (optional), lime juice, and fish sauce. Gently simmer for 20 minutes. Strain the soup through a medium strainer, discarding the solids, and season well with salt and pepper. The soup should be medium in body and may require additional chicken stock or water. In a small bowl, mix the sour cream with the chives. PLATING Serve the soup hot with a dollop of sour cream and chives in the center as garnish. ","[Chardonnay, Gewrztraminer, Riesling, Pinot Grigio]

" 30846,"Southern Pecan Pie with Spice Crust Sweet Dough Spice variation, for a one-crust pie, recipe follows 1 cup dark corn syrup 3/4 cup sugar 6 tablespoons butter 3 large eggs Pinch salt 2 tablespoons Bourbon 2 cups pecan halves or pieces, or a combination, about 8 ounces 1 1/4 cups all-purpose bleached flour 1/4 cup sugar 1/4 teaspoon baking powder 1/8 teaspoon salt 4 tablespoons (1/2 stick) cold unsalted butter 1 large egg 2 1/2 cups all-purpose bleached flour 1/2 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter 2 large eggs Instructions: To make the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while rolling and forming the bottom crust.
Set a rack at the lowest level of the oven and preheat to 350 degrees.
Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are covered.
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature. To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30847,"Spiked Mocha Egg Cream 2 tablespoons chocolate syrup (recommended: Hershey's) 1 shot coffee liqueur (recommended: Starbucks) 3/4 cup cold milk 3/4 cup cold seltzer water Instructions: In a 12-ounce glass, stir together chocolate syrup, coffee liqueur, and milk. Top with seltzer and stir. Serve immediately with straw. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 30848,"Cherry Coconut Scuffins 3 cups all-purpose flour 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups unrefined coconut sugar
1 cup coconut oil, at room temperature
2 large eggs
1 cup fat-free plain Greek yogurt
1 teaspoon almond extract
1 1/2 cups dried cherries, roughly chopped
3/4 cup sweetened shredded coconut
Instructions: Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners. In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut. Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]

" 30849,"Crab Sandy 2 English cucumbers, sliced into 1-inch thick pieces 1 avocado, diced 1 cup frozen asparagus tips, thawed 1 hard boiled egg, diced 1/2 lemon, zested and juiced 3 tablespoons Thousand Island Dressing 1 tablespoon hot sauce 2 tablespoons fresh chopped parsley leaves 1 (8-ounce container) fresh crabmeat Salt and freshly ground black pepper Instructions: Using a melon baller, scoop out the center of each cucumber slice to form a small bowl. Finely chop the cucumber centers and put them into a large bowl. Add all of the remaining ingredients and gently toss. Spoon about a tablespoon of the crab mixture into each cucumber cup. Arrange them on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 30850,"Stuffed Young Zucchini 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick 2 tablespoons extra-virgin olive oil 12 crimini mushrooms, chopped 1 small to medium yellow onion, chopped 3 to 4 cloves garlic, grated or chopped Salt and freshly ground black pepper 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped 2 slices white toasting bread Softened butter A small handful flat-leaf parsley A few sprigs fresh tarragon or a small handful basil leaves 3/4 cup shredded Parmigiano-Reggiano 1 egg, beaten Instructions: Heat the oven to 425 degrees F. Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside. Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat. While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs. Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30851,"Grilled Apricots with Bittersweet Chocolate and Almonds 12 fresh apricots, pitted and halved Vegetable oil 4 ounces bittersweet chocolate, melted 1/4 cup slivered almonds, toasted and chopped Instructions: Heat grill to high. Brush apricots with oil and grill, cut side down, until golden brown, about 1 1/2 minutes. Turn over and continue grilling for 1 minute. Transfer to a serving plate and drizzle with melted chocolate and almonds. ","[Riesling, Moscato, Pinotage]" 30852,"Italian Buttercream 4 large egg whites 1 1/2 cups sugar Pinch kosher salt 16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces 1 teaspoon pure vanilla extract Instructions: Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage. Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F. The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes. Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue. While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened. Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30853,"Island Drinks Splash B & B 1- ounce gin 1- ounce cherry brandy 1/2- ounce lime juice 4 ounces club soda 2 ounces Jamaican rum 1- ounce Tiamaria 1- ounce strong coffee 1/2- ounce cold milk or cream 1-ounce club soda 2 ounces Campari 2 ounces vodka Instructions: Pour all ingredients over ice in a Collins glass. Garnish with orange wedge Pour into a shaker glass- shake. Pour into a tall glass Pour ingredients into a shaker glass and stir well. Strain into a cocktail glass and garnish with a wedge of lemon. ","[Gin, Vodka, Campari]" 30854,"Easy Milk Bread Nonstick cooking spray, for the pan 1 tablespoon cornmeal 3 cups bread flour, plus more for dusting
2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda
Two 1/4-ounce packets instant yeast
1 1/2 cups milk
2 tablespoons unsalted butter, at room temperature
Instructions: Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess. Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside. Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing. Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour. While the dough is rising, preheat the oven to 400 degrees F. Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30855,"Quick and Easy Apple Tart 1 whole sheet frozen puff pastry (half a 17-ounce package), thawed and cut in half Nonstick cooking spray 1/4 cup brown sugar
A pinch of salt
1 teaspoon lemon juice
1 large apple, cored, halved and sliced, but not peeled
Store-bought caramel sauce, for serving 1/4 cup chopped pecans
Instructions: Preheat the oven to 400 degrees F. Place the puffed pastry rectangles onto a rimmed baking sheet lined with parchment paper. Add the sugar, salt and lemon juice to the apples in a large bowl. Stir to combine. Allow to sit for a few minutes. Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. (Leave the juices behind in the bowl.) Bake until the pastry is puffed and golden brown, about 20 minutes. Remove the tarts from the baking sheet immediately and place on a serving platter. Serve with caramel sauce and chopped pecans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30856,"Huckleberry Pancakes 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 2 eggs 2 tablespoons oil 1 cup milk 4 ounces huckleberries, fresh or frozen, plus extra, for serving Whipped butter and maple syrup, as an accompaniment Instructions: Mix the flour, baking powder, salt, and sugar in a bowl. Then, stir in eggs, oil, and milk until mixed. Do not beat the mixture. Pour 2 to 6 ounce ladles of batter on a lightly oiled griddle. Then, add 1 ounce of huckleberries to each pancake. Cook for 2 to 3 minutes on each side. Place the pancakes on a large plate. Then garnish with huckleberries, whipped butter, and hot maple syrup. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 30857,"Amazing Pickled and Marinated Vegetables 1 quart cider or white wine vinegar 1 quart water 2 tablespoons sea salt 2 cups extra-virgin olive oil 5 cloves garlic, peeled and sliced 1 fresh red chili, deseeded and chopped 2 pounds mixed mushrooms and a few sprigs of fresh thyme, rosemary and sage 2 pounds firm eggplant and 2 tablespoons dried oregano 2 pounds firm zucchini and 6 sprigs of fresh mint 2 pounds fennel bulbs and their herby tops 2 pounds small onions and 4 bay leaves 2 pounds red and yellow peppers and a few sprigs of fresh thyme Instructions: Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole. Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic. Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
Choose 1 of the following vegetable and herb options: . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30858,"Umami Mushroom Risotto 2 tablespoons olive oil 1 pound sliced white mushrooms
1 cup finely chopped onion
3 to 4 cups low-sodium chicken broth
2 cloves garlic, minced
2 cups arborio rice
1/2 cup white wine
1 tablespoon Copycat Umami Seasoning, recipe follows 1/2 cup freshly grated Parmesan, plus extra for serving
Kosher salt
2 1/2 teaspoons porcini powder 2 teaspoons white mushroom powder
2 teaspoons onion powder
1 teaspoon crushed red cl flakes
1 teaspoon mustard powder
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Instructions: Heat the oil in a large saucepan over medium-low heat. Add the mushrooms and onions and cook, stirring occasionally, until tender and the mushrooms have cooked down, about 15 minutes. Meanwhile, mix the broth with 4 cups water in a large pot or pitcher and reserve. This will be your cooking liquid.
Stir the garlic into the saucepan with the mushrooms and cook until aromatic, about 30 seconds. Add the rice and cook, stirring, until slightly translucent, 1 to 2 minutes. Add the wine and stir until all the liquid is absorbed, about 1 minute.
Stir in the Copycat Umami Seasoning and 1/2 cup of the reserved broth mixture, then cook, stirring continuously, until the liquid has been absorbed. Add another 1/2 cup broth and continue to cook, stirring, until the liquid has been absorbed. Continue to cook, stirring and adding broth in this manner, until the rice is tender, about 20 minutes. Remove from the heat and stir in the grated Parmesan, then season with salt. (If all the liquid has been absorbed and the risotto is stiff, stir in 1/2 cup more broth. You want your risotto to be creamy but not soupy.)
Serve with freshly grated Parmesan.
Combine the porcini powder, white mushroom powder, onion powder, cl flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 30859,"Purple Monster Smoothie 1 pint blueberries 1 cup purple grapes 8 strawberries, unhulled 1 banana One pot Greek yogurt 1 cup milk 2 tablespoons honey, or more to taste Ice Instructions: Put the blueberries, grapes, strawberries, banana, yogurt, milk, honey and ice into blender and blitz until smooth. Serve immediately. ","[Chardonnay, Merlot, Zinfandel]" 30860,"Apple-Cranberry Dressing 6 tablespoons unsalted butter, plus more for the pan 1 pound sliced country white sandwich bread 1 large cooking apple, such as Gravenstein, or Golden Delicious 1 medium onion 2 ribs celery with leaves 1/2 cup dried apricots Handful fresh flat-leaf parsley leaves 1/4 cup dried cranberries 2 to 3 sprigs fresh thyme 1/2 teaspoon kosher salt Pinch fennel seeds, optional 3 cups chicken broth (about 1 1/2 small cans) 1 large egg 2 tablespoons turkey or chicken pan drippings or melted butter Instructions: Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole. Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool. Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley. Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat. Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 30861,"Scallops with Cream and Basil 6 tablespoons butter 12 sea scallops Salt and freshly ground black pepper 1/4 cup chopped shallots 1 clove garlic, slivered Pinch crushed red cl flakes 1/2 cup dry white wine 3/4 cup heavy cream 20 basil leaves, cut in thin ribbons Instructions: Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate. Turn off heat, cool pan a bit and wipe out. Add remaining 2 tablespoons butter over medium heat. When it melts, add shallots, garlic, cl flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften. Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about 1/2; add cream and repeat. When liquid is thick, return scallops and juices to pan. Cook for about a minute, stirring in 1/2 the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30862,"Thyme-Roasted Marcona Almonds 1 pound roasted, salted Marcona almonds 2 teaspoons good olive oil 2 tablespoons minced fresh thyme leaves 1 teaspoon kosher salt 1 teaspoon fleur de sel Instructions: Preheat the oven to 350 degrees F. Place the almonds, olive oil, thyme and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from underbaked to burnt very quickly. Sprinkle with fleur de sel, toss and set aside to cool. Serve warm or at room temperature. (Store the cooled nuts in a sealed container at room temperature for a week or two.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 30863,"Grilled Succotash Pasta Salad 2 ears corn, husked 1 red bell pepper 1 jalape?o pepper 5 tablespoons canola oil, plus more for drizzling Kosher salt 12 ounces cavatappi or other corkscrew-shaped pasta 1 cup frozen lima beans, thawed 2/3 cup fresh lemon juice, plus more as needed (from about 5 lemons) 2 tablespoons honey 1/4 bunch parsley (1/2 cup packed leaves) Freshly ground pepper Instructions: Preheat a grill to medium high. Drizzle the corn, bell pepper and jalape?o with canola oil and season with salt. Grill, turning, until lightly charred, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the bell pepper and jalape?o, then slice the bell pepper and dice the jalape?o. Cut the corn kernels off the cobs. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, adding the lima beans during the last 1 to 2 minutes of cooking. Drain the pasta and beans and toss with 1 tablespoon canola oil. Combine the lemon juice, honey, parsley and salt and pepper to taste in a food processor and pulse. With the motor running, drizzle in the remaining 1/4 cup canola oil and process until smooth. In a large bowl, combine the pasta, lima beans, corn, bell pepper and dressing and toss well. Add the jalape?o, 1 teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper, if needed. Refrigerate until cold and the flavors have married, 1 to 2 hours. If acid is lacking, squeeze half a lemon over the salad before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 30864,"Sangrita 2 ancho chiles, seeded 1 tablespoon chopped onion 2 cups freshly squeezed orange juice 1 lime, juiced 1 shot tequila Instructions: Place the chiles in hot water sit for 20 minutes. Allow the chiles to cool, remove from water and puree in a blender with the orange juice, onion, and lime juice. This is used as a chaser for the tequila. Can be prepared up to 2 days in advance, and refrigerated. ","[Tequila, Mezcal]" 30865,"Berry Cobbler with Ice Cream 2 cups heavy cream One 14-ounce can sweetened condensed milk
1/2 cup crushed cinnamon cereal
1 cup flour 3/4 cup brown sugar
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup crushed cinnamon cereal
2 1/2 cups berries 1 cup granulated sugar
1/4 cup prosecco
1 tablespoon lemon juice
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
2/3 cup crushed cinnamon cereal
Instructions: For the ice cream: Whip the cream with an electric mixer until stiff peaks form. Pour the condensed milk into a separate bowl and gently fold in the whipped cream until smooth and lump-free. Pour into a pan and sprinkle with the cinnamon cereal. Press a sheet of wax paper to the surface (to avoid crystals) and freeze until solid, up to 6 hours. For the crumble: Combine the flour, brown sugar, butter and cinnamon cereal in a large bowl. Stir well to evenly distribute butter. For the cobbler: Preheat the oven to 375 degrees F. Place the berries in a large bowl and sprinkle with the granulated sugar, prosecco and lemon juice. Let sit until juice forms. Mix together the flour, baking powder and salt in a mixing bowl. Add the melted butter, vanilla and cinnamon cereal. Transfer to a small baking dish or cast-iron skillet. Top with berries and then crumble. Bake until golden brown and bubbly, 35 to 40 minutes. Serve with the ice cream on the side. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 30866,"Ensenada-Style Fish Tacos 1/2 cup all-purpose flour 1 tablespoon Dijon mustard
1 teaspoon dried oregano
Salt and freshly ground black pepper 1 cup dark Mexican beer, such as Dos Equis Ambar Neutral oil, for frying 1 cup all-purpose flour
Salt and freshly ground black pepper 2 pounds cod, cut into 5-by-1/2-inch strips (about 16 strips)
1 tablespoon olive oil 1 tablespoon distilled white vinegar
1 teaspoon chili oil
1/2 teaspoon crumbled dry oregano
Pinch of sugar
1 cup shredded Brussels sprouts or cabbage Salt and freshly ground black pepper 8 corn tortillas Mexican crema, for serving
Store-bought pico de gallo salsa, for serving
1/2 red onion, thinly sliced
Store-bought pickled jalapenos in strips (not crosswise, like for nachos)
Instructions: For the batter: Mix the flour, mustard, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Gradually add the beer while whisking; the beer will make your batter crispier and more airy. Whisk until combined, then set the batter aside. For the cod: In a large deep skillet over medium heat, add enough oil to cover 1 inch of the skillet and heat until the oil reaches 350 degrees F. On a large plate, combine the flour and 1 teaspoon salt. Season the fish strips with salt and pepper. Coat the fish in the flour mixture, then dip them into the beer batter. Fry in batches in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to a rack for the excess oil to drain. For the Brussels sprouts slaw: In a bowl, add the olive oil, vinegar, chili oil, oregano and sugar and whisk to combine. Add the Brussels sprouts and toss to coat. Season with salt and pepper. For the tacos: Heat the tortillas directly over a gas burner until charred in spots but still pliable. Make the tacos with the warm tortillas and fish, then top with the crema, Brussels sprouts slaw, salsa, red onions and jalapeno. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 30867,"Vegetables in Spiced Coconut Milk 2 peeled waxy potatoes 2 peeled carrots 3/4 cups sliced onion 2 fresh green chiles, serrano or Thai, split lengthwise 4 teaspoons coriander 1/2 teaspoon cumin 1/4 teaspoon cayenne 1/8 teaspoon black pepper 1/8 teaspoon turmeric 1/4 teaspoon fennel seeds, finely ground with a mortar and pestle or coffee grinder 1 (1-inch) piece cinnamon 3 whole cloves 1 1/2 teaspoons salt 1 cup cauliflower florets 1/2 cup cut up green beans, 1-inch lengths 1 cup coconut milk 1/2 cup frozen peas 2 tablespoons vegetable oil 1/2 teaspoon mustard seeds 2 dried red chiles 12 to 18 fresh curry leaves 1 1/2 tablespoons finely chopped shallots or onion Instructions: Cut the potatoes and carrots into 1/2-inch cubes. In a large pot combine the potatoes, carrots, onions, green chiles, ginger, ground masala, fennel, cinnamon stick, cloves, salt, and 1 cup water; bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes. Add the cauliflower, beans, and 3/4 cup of the coconut milk, cover, and continue cooking until the cauliflower is tender but not mushy, 5 to 10 minutes. Add the peas and the remaining 1/4 cup coconut milk and when it simmers remove from the heat. Set aside. In a small frying pan, heat the oil over medium high heat. Add the mustard seeds and cover. When the seeds pop, toss in the dried red chilies, curry leaves, and shallots and fry until the shallots brown. Pour the mixture over the vegetables and stir to combine. Taste for salt. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30868,"Pulled Pork and Sweet Corn Country Cupcakes 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 2 sticks unsalted butter 2 cups sugar 4 large eggs 1 cup milk 1 teaspoon vanilla extract 1/2 pound pulled pork 1/2 cup spicy bar-b-que sauce 1 ear of corn Instructions: Preheat the oven to 350 degrees F. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely. To assemble: Cut the vanilla cupcakes in 1/2. Start with 1 cupcake top and add pulled pork. Cut corn and add to pulled pork. Pour spicy bar-b-que sauce as desired. Top off with another cupcake top to make a \cupcake slider. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]" 30869,"Oven Fried Chicken 1 lemon 1/2 cup low-fat milk 1/2 teaspoon granulated sugar 1/4 teaspoon cayenne pepper 2 teaspoons chopped fresh rosemary, plus 2 whole sprigs 4 cloves garlic, peeled and smashed 2 pounds bone-in skinless chicken legs and thighs 2 slices whole wheat bread, (3-ounces) 1/4 cup yellow cornmeal 2 tablespoons grated Parmesan cheese, optional Kosher salt and freshly ground black pepper Instructions: Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours. Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs. Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray. Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature. Nutritional analysis of 1/2 of total recipe for breading mixture Calories 181; Total Fat 3.5g (Sat Fat 1g, Mono Fat 1g, Poly Fat 0.5g) ; Protein 9g; Carb 29g; Fiber 4g; Cholesterol 1mg; Sodium 506mg Nutritional analysis per serving of chicken Calories 328; Total Fat 10g (Sat Fat 3g, Mono Fat 3g, Poly Fat 2g) ; Protein 48g; Carb 10 g; Fiber 1g; Cholesterol 186mg; Sodium 330mg ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30870,"Layered Christmas Shooter 1/2 ounce sour apple schnapps 1/2 teaspoon grenadine 3/4 ounce cinnamon schnapps with gold flakes (preferably Gold Strike brand) Instructions: Pour the sour apple schnapps into a 1 1/2-ounce shot glass. Gently pour in the grenadine. (It will sink to the bottom to make the red layer.) Shake the bottle of cinnamon schnapps, then turn the bottle upside down to bring the gold flakes to the top. Measure out 3/4 ounce. Hold a small spoon upside down inside the glass, directly over the apple schnapps layer. Gently pour the cinnamon schnapps over the back of the spoon to make the third layer.
Photograph by James Wojcik ","[Barsol Sol de Copas, Sauternes, Tawny Port, Moscato]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Grilled Cheese Croutons

Instructions: Ingredients:

• 2 tablespoons unsalted butter" 30871,"Kale Chips, Three Ways 6 cups tightly packed kale leaves (from 1 bunch), center stems and any other thick ribs removed, each torn into several pieces 1 to 2 tablespoons olive oil
  Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
  1/4 cup grated Parmigiano-Reggiano or Pecorino Romano cheese 1/4 cup pine nuts, toasted (see Cook's Note) 1 teaspoon seafood seasoning, such as Old Bay 1/8 teaspoon cayenne
  Zest of 1 lemon Instructions: For the classic: Preheat the oven to 300 degrees F. Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely. Season with salt and pepper and shake again. Spread the kale in a single layer on 2 large baking sheets. Bake until the leaves become crispy, 22 to 26 minutes. If any leaves remain flexible (as opposed to a crisp crunch), return them to the oven for 2 minutes more. Allow to cool completely before transferring to a serving bowl or storage container. For the Italian-style: Follow the directions for the classic kale chips. Immediately after removing the kale from the oven, toss the leaves with the cheese and pine nuts until evenly incorporated throughout. For the seaside spice: Follow the directions for the classic kale chips. After seasoning the kale with salt and pepper, add the seafood seasoning and cayenne to the bag and massage into the leaves. Immediately after removing the kale from the oven, toss with the lemon zest. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 30872,"Grilled Steak Fries with Citrus-Thyme Aioli 1 cup mayonnaise 2 cloves garlic, smashed to a paste 1 teaspoon finely grated orange zest 1/2 teaspoon finely grated fresh lemon zest, Meyer lemons, preferred 1 1/2 teaspoons finely chopped fresh thyme leaves 1/4 teaspoon smoked paprika 1 tablespoon honey Kosher salt and freshly ground black pepper 6 russet potatoes, scrubbed 1/4 cup canola oil Instructions: In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving. Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices. Heat the grill to medium. Brush the potatoes with the oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving platter or bowl and serve with the mayonnaise. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 30873,"Almond Cake 1/2 cup fine yellow cornmeal 1/2 cup cake flour 1 teaspoon baking powder 1 stick (4 ounces) unsalted butter, softened 1/4 cup almond paste, cut into half-inch pieces 1 1/4 cups confectioners' sugar, plus more for dusting 1/2 teaspoon pure vanilla extract 2 eggs 4 egg yolks 1/4 cup sour cream Instructions: Preheat oven to 350 degrees F. Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan. In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30874,"Bovolo Bacon MnC Kosher salt 1 head cauliflower, cut into florets 1 to 2 tablespoons pure olive oil* 5 cups cream 12 ounces small elbow pasta 2 ounces quality bacon 3 ounces medium Cheddar 3 ounces truffled sheeps's milk cheese (cacciata tartufo) 3 ounces Carmody cheese 3 ounces mascarpone 1 1/2 cups cheese crackers Freshly ground black pepper 1 cup water, as needed 2 tablespoons minced fresh chives with blossoms Instructions: Preheat oven to 400 degrees F.
Bring a pot of salted water to a boil. Cook the cauliflower for 5 minutes. Strain and saute in a sautepan with a few tablespoons of olive oil until beginning to brown about 5 to 10 minutes. Finish cooking in the oven until nicely browned, about 15 to 20 minutes.
Bring a large saucepot of the cream to a simmer on medium-high heat. Add the elbow pasta to the cream and reduce heat to a simmer. Stir occasionally until almost cooked through, about 10 minutes.
Meanwhile, grind the bacon through a meat grinder (alternatively you can dice the bacon). Grate the Cheddar, truffled sheep's milk, and Carmody cheeses. Prepare the cracker crumbs by placing crackers between 2 clean dish towels and rolling over them with a rolling pin.
When the pasta is just about cooked through, strain, and add the 4 cheeses. Season, to taste, with salt and pepper. Add water to the pasta and cheese, if necessary, to thin it out.
Prepare your casserole dish or individual dishes by placing the roasted cauliflower at the bottom. Top the cauliflower lined casserole dish(es) with macaroni and cheese. Top with cheese cracker crumbs. Return to the oven to bake until hot throughout, about 10 minutes.
Cook the bacon in a small saute pan on medium heat until rendered and crispy, about 10 minutes. Remove casserole from oven and sprinkle with chives and bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 30875,"Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing Green and red leaf lettuce Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc). Fresh lovage leaves Fresh oregano leaves Fresh sage leaves Fresh thyme leaves Fresh marjoram leaves Young dandelion leaves Young fireweed and/or river beauty (epilobium species) shoots Snips yarrow Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!) Snipped chives 3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute) A dash lemon oil, if available (can be omitted) A few dashes good quality apple cider vinegar 3/4 cup lighter variety balsamic vinegar 3/4 cup water A dash umeboshi plum vinegar 1 tablespoon minced shallots 1 teaspoon minced garlic 1 tablespoon finely chopped chives 1 tablespoon finely chopped lovage leaves Dash ground celery seed Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard Dash red pepper Dash ground fenugreek Pinch nigella seeds (can be skipped if unavailable) Small pinch nutmeg Small pinch turmeric A very tiny hint cinnamon Instructions: Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 30876,"Pilgrim Whoopie Pie 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar
1 3/4 cups cocoa powder
3 large eggs, at room temperature
2 1/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt 1/2 teaspoon instant espresso powder
1 1/2 cups ice water
Nonstick cooking spray 5 sheets gelatin Ice water, for blooming the gelatin 1 1/4 cups granulated sugar, plus 2 teaspoons
Generous 1/2 cup corn syrup
6 large egg whites, at room temperature
Pinch of kosher salt
Splash of lemon juice
Splash of vanilla extract
7 tablespoons unsalted butter, at room temperature 1/2 cup granulated sugar
3 large egg whites
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
Instructions: Special equipment: a kitchen torch, optional, a stand mixer with paddle and whisk attachments, donut molds, piping bags with number 3 or 4 large round tips and a number 0 round tip, a candy thermometer, Silpat or silicone baking mat For the whoopie pie: Preheat the oven to 350 degrees F. Paddle the butter in stand mixer fitted with the paddle attachment at medium speed until soft, light and the consistency of mayonnaise. Use a kitchen torch to gently warm the bowl if necessary. Add the sugar and paddle at medium speed until light and fluffy, scraping down the sides of the bowl often, about 5 minutes. Add the cocoa powder and continue to paddle at medium speed until completely incorporated. Scrape down the sides of the bowl 3 or 4 times to ensure all the cocoa powder is well mixed in, another 5 minutes. Add the eggs one at a time and mix at medium speed until well incorporated. Scrape down the bowl and paddle after each addition. Sift together the flour, baking soda, baking powder, salt and espresso powder in a medium bowl. With the mixture on the lowest speed, alternate adding the dry ingredients and water, beginning and ending with the dry ingredients. Scrape well. Paddle at top speed until smooth and slightly glossy, 5 to 6 minutes. Place the cake batter in a piping bag. Spray the donut molds with cooking spray. Pipe a thin layer of cake batter into each donut mold, enough to just cover the bottom, about 1/2 inch thick. Bake until the cake has set and a tester comes out clean, 5 to 7 minutes. Let cool completely on a rack. Repeast to make 48 donut cakes total. For the marshmallow: Bloom the sheets of gelatin in some ice water. Combine the 1 1/4 cups sugar, corn syrup and 1/2 cup water in a saucepan and cook on medium-high heat until a candy thermometer reads 238 degrees F. Meanwhile, when the sugar reaches 218 degrees F, begin to whip the egg whites, salt and lemon juice with a stand mixer fitted with the whisk attachment at medium speed. When egg whites become frothy, gradually add 2 teaspoons granulated sugar. Continue to whip the egg whites to soft peaks. Time this well so egg whites are at soft peaks when the sugar mixture reaches 238 degrees F. Squeeze the excess water from the bloomed gelatin and add to the hot sugar mixture. Swirl the pot to melt the gelatin; do not stir. Remove from the heat. With the stand mixer on medium-low speed, slowly pour the hot sugar mixture into the whipping meringue, being careful not to let the sugar hit the whisk and splatter. When all the hot sugar mixture has been poured in, increase the mixer speed to high. Add a splash of vanilla extract and whip the marshmallow until the bowl is cool to the touch and the marshmallow holds its shape, but is still loose and glossy, about 8 minutes. Place the marshmallow in a piping bag with number 3 or 4 large round tip. Makes about 3 cups For the hippen tuile: Preheat the oven to 350 degrees F. Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 3 minutes. Add the sugar and paddle at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl often. Slowly add the egg whites and continue to paddle at medium speed until completely combined. Reduce the speed of the mixer to the lowest setting, add the flour and vanilla extract and mix until combined. The batter will resemble cake batter. Scoop tuile batter into a pastry bag fitted with a number 0 tip. Chill the batter until firm, about 20 minutes. Pipe the chilled batter into desired shapes (small rectangles to resemble buckles) on a baking sheet lined with a Silpat or silicone baking mat. The batter will be stiff; loosen it slightly by the kneading pasty bag with your hands. Chill the piped tuile cookies until the batter is firm, about 10 minutes. This is a very important step so that the cookies maintain their shapes. Bake the tuiles until golden brown, 3 to 4 minutes. Let cool completely before taking the cookies off the baking sheet. The tuiles will crisp as they cool. To assemble: Pipe a ring of marshmallow onto the bottom of a cake ring. Top with another cake ring, pressing down gently to distribute the marshmallow. Attach a buckle cookie to the marshmallow filling on the side. Repeat with the remaining whoopee pie pieces, marshmallows and tuiles. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30877,"Miami Ice 1/2-ounce vodka (recommended: Skyy Vodka) 1/2-ounce gin 1/2-ounce light rum 1/2-ounce blue curacao 3 ounces sour mix (recommended: Finest Call Sour Mix) Lemon-lime flavored soda (recommended: Sprite), to fill 1 lime wedge, for garnish Instructions: In a cocktail shaker filled with ice, shake vodka, gin, rum, blue curacao, and sour mix. Pour over ice into a 14-ounce glass. Top with soda. Garnish with a lime wedge and serve with a tall straw. ","[Vodka, Gin, Rum]" 30878,"Crispy Pork Fried Rice 1 1/2 tablespoons peanut oil, divided 2 eggs, lightly beaten 1/2 cup chopped onion 3 cloves garlic, minced 2 teaspoons minced fresh ginger 2 cooked pork chops, diced (about 2 cups) 1 cup rice, regular or instant, cooked according to package directions 1/4 cup reduced-sodium soy sauce 2 teaspoons sesame oil Salt and freshly ground black pepper 1/4 cup freshly chopped cilantro leaves Instructions: Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside. To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro. Transfer to a serving plate and top with chopped eggs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 30879,"El Autentico Guacamole 15 medium avocados 24 ounces hot picante salsa (recommended: Pace brand) 6 serrano peppers, finely diced 1 small white onion, finely diced 1 lime, juiced 1 teaspoon salt 2 bunches cilantro leaves, finely chopped 6 Roma tomatoes, diced Black pepper Instructions: Combine avocados, salsa, serranos, onion, lime juice, and salt. Combine ingredients together. Add cilantro, tomatoes, and black pepper. Stir gently. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 30880,"Pecan Butter Crunch 2 cups sugar 1 cup light corn syrup 1/2 cup hot water 1 tablespoon butter or margarine 2 cups pecans 1 teaspoon vanilla flavoring 2 heaping teaspoon baking soda Instructions: Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 30881,"Brownie Cookies 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt One 12-ounce bag semisweet chocolate chips 1 stick (8 tablespoons) unsalted butter, cut into pieces 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup walnuts, roughly chopped, optional Instructions: Whisk together the flour, baking powder and salt in a small bowl. Melt the chocolate chips and butter in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until smooth. Let cool slightly. Beat the sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick and pale yellow, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Beat in the vanilla. Add the flour mixture and beat on medium-low speed. Fold in the walnuts if using. The batter will be quite soft at this point. Refrigerate until firm enough to scoop, about 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoons of batter (a number-30 ice cream scoop works great, too) onto the prepared baking sheets about 2 inches apart (the cookies will spread considerably). (You will have additional batter for a second batch.) Bake until the tops of the cookies are crackled and no longer glossy and the edges are firm, 14 to 16 minutes, rotating the sheets about halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container at room temperature for up to 3 days. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 30882,"Chicken with Spiralized Sweet Potato and Broccoli 1 sweet potato, ends trimmed 2 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 heads broccoli with thick stems, ends cut off and set aside and tops broken into florets
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 boneless, skinless chicken breasts 1 teaspoon lemon juice
1 tablespoon toasted sliced almonds 1/4 cup freshly-grated Parmesan Instructions: Preheat the oven to 400 degrees F. Using the thin noodle blade on a spiralizer, cut the sweet potato into \worms.\ Arrange on a large baking sheet, tossing with 1 tablespoon oil and 1/2 teaspoon salt. Bake until some of the potatoes are beginning to crisp but still have a bit of spring in them, 20 to 25 minutes. Toss and let cool slightly. Bring a medium pot of salted water to a boil. Cook the broccoli florets until bright green and tender, about 5 minutes. Drain. Using the thin noodle blade on a spiralizer, cut the broccoli stems into ringlets. (They may break, but it still works.) In a small bowl, combine the Italian seasoning, garlic powder, onion powder, 1/2 teaspoon salt and 3 to 4 grinds pepper. Season the chicken all over. In a skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken, cover and sear for 5 minutes. Flip and sear until cooked through, about 5 more minutes. Remove from the pan and let the chicken rest for about 5 minutes. Add the remaining 1 teaspoon oil and spiraled broccoli stems to the skillet. Add 1 tablespoon water, cover and let sit for 4 minutes over medium heat. Remove the lid and stir the stems around, seasoning with a small pinch of salt. They should be tender and green, but with good sear marks all over. Remove from the skillet and garnish with the lemon juice, almonds and Parmesan. Serve the chicken with the broccoli stems, sweet potato \worms\ and broccoli florets. Cut up a few small pieces of chicken for the kids! Done. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30883,"Pico de Gallo Stacks 4 large tomatoes, thickly sliced Kosher salt and freshly ground black pepper 2/3 cup fresh cilantro leaves, plus more, for serving 1/4 cup chopped red onion 1 tablespoon thinly sliced jalapeno 1/3 cup mayonnaise 1 tablespoon chopped chipotle in adobo 2 teaspoons freshly squeezed lime juice Tortilla chips, for serving Instructions: Season the tomato slices with salt and a couple turns of pepper. Top a slice of tomato with some cilantro, onion and jalapeno. Top with another slice of tomato and repeat. Top with a third slice of tomato. Repeat with the remaining tomatoes to create 4 stacks in total. Stir together the mayonnaise, chipotle in adobo and lime juice in a small bowl. Drizzle the tomato stacks with the dressing and crumble tortilla chips over the top. Sprinkle with cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 30884,"Turkey Shepherd's Pie for Two Nonstick cooking spray 1 tablespoon olive oil 3/4 cup diced carrots 1/2 cup diced onion 1 garlic clove, minced 1 1/2 cups shredded or diced cooked turkey (I boiled a 1-pound turkey breast) 1/2 cup frozen peas 1 tablespoon all-purpose flour 1 tablespoon tomato paste 1 cup chicken stock 1 teaspoon Worcestershire sauce 2 sprigs thyme, leaves stripped and stems discarded Salt and ground black pepper
Salt and ground black pepper 1 2/3 cups mashed potatoes (I boiled 2 small red potatoes, then mashed it with 1/4 cup milk and 1/4 teaspoon garlic powder) Instructions: Preheat the oven to 375 degrees F and lightly spray two 16-ounce oven-safe ramekins with nonstick cooking spray. Set aside.
Heat up the olive oil in a large skillet over medium-high heat. Add the carrots, onion and garlic and cook until softened and fragrant, 5 to 7 minutes.
Add in the turkey and peas and stir to combine. Sprinkle the flour over the mixture and stir to incorporate, then stir in the tomato paste. Gently add the chicken stock and Worcestershire sauce. Stir and let the mixture thicken, about 5 minutes. Stir in the thyme leaves and season with salt and pepper. Remove the mixture from the heat.
Divide the mixture evenly between the ramekins, then divide the mashed potatoes evenly and spread on top of the mixture. Place the ramekins on a baking sheet for easier transfer and bake, uncovered, for 20 minutes. Cool 10 to 15 minutes, then serve and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 30885,"Baked Ziti 1 tablespoon canola oil 1 large white onion, diced 2 cloves garlic, lightly crushed with the side of a knife blade, and minced 1 (29 to 32-ounce) can crushed red tomatoes in puree 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh basil leaves, plus about 6 small sprigs for garnish 1 tablespoon dried Italian seasoning Salt 1 pound dried ziti pasta 1 cup (about 6 ounces) shredded mozzarella 1 cup (about 6 ounces) shredded Parmesan Instructions: Heat canola oil in a saute pan over medium heat and add onion and garlic. Saute until the onions become translucent. Add tomatoes, parsley, basil, and Italian seasoning. Cover and let simmer about 25 minutes. Preheat oven to 325 degrees F. Bring a pot of water to boiling for the pasta. Add salt and pasta and boil until pasta is al dente - about 10 minutes. Drain pasta well stir into pot of sauce. Transfer to a baking dish and top with cheeses. Bake until cheese is melted. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 30886,"Zucchini Relish | Summer Squash Relish 3 to 3.5 lbs zucchini or yellow squash, sliced to 1/4-inch discs 4 to 4.5 lbs yellow onions, thinly sliced 1/2 c. kosher salt 1/2 c. sugar 2 c. white distilled vinegar 2 c. cider vinegar 2 tsp mustard seeds 1 3/4 tsp celery seeds 1 3/4 tsp ground turmeric 1 packet dry pectin Instructions: Drain the vegetables: Layer the squash and onions, salting each layer with kosher salt, in a large nonreactive bowl. Let stand in sink for 3 hours. Drain the squash and onions, transfer to a large colander and rinse well under cold water. Place a bowl over the vegetables, and add a couple cans of tomatoes or whatever you have on hand to weigh the bowl down to squeeze out as much of the water as possible.
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1-inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
Make the brine: Bring the sugar, vinegars, mustard and celery seeds and turmeric to a rolling boil in a large nonreactive stockpot or Dutch oven. Add the squash and onions. Bring back to the boil, stirring gently. Remove from heat and allow to cool.
Make the relish: Transfer the pickles in batches to a food processor, and pulse until broken down to a fine, even consistency. Return the processed relish to a pan and bring back to a boil. Add the pectin, stir until completely dissolved and bring back to the boil for 1 minute.
Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the relish in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the relish into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30887,"Pizza Dip with Garlic Toast 8 ounces ricotta cheese 8 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon fresh oregano, chopped
1 1/2 cups shredded mozzarella
1 1/2 cups marinara sauce
2/3 cup mini pepperoni
1/4 cup black olives
1 small green pepper, diced small
Fresh basil leaves, for serving 1 loaf French bread, cut in half lengthwise 1 stick (1/2 cup) salted butter, softened
1 tablespoon fresh oregano, chopped
4 cloves garlic, grated
Instructions: For the pizza dip: Preheat the oven to 450 degrees F. Put the ricotta, cream cheese, sour cream, oregano and 1 cup of the mozzarella in a bowl and mix. Add to the bottom of a 9-inch round baking dish. Top with the marinara sauce and remaining mozzarella. Scatter the pepperoni, olives and green peppers over the top. Set aside. For the garlic toast: Put the French bread on a baking sheet cut-side up. Mix the butter, oregano and garlic in a bowl, then spread the butter mixture on top of the French bread halves. Bake both the dip and bread until the bread is golden and the dip is hot and bubbly, about 12 minutes. Slice the bread into sticks or wedges. Garnish the dip with basil and serve alongside the bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30888,"Pan Seared Branzino and Tomatoes Stuffed with Pecorino Romano and Couscous 1/4 cup olive oil 4 (4-ounce) branzino fillets, skins on, scales removed 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 1/3 cup all-purpose flour Pecorino Romano and Couscous Stuffed Tomatoes, recipe follows 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh parsley leaves 6 tablespoons olive oil 1/2 teaspoon ground black pepper, divided 1/4 pound mild Romano cheese, crumbled 8 medium size firm-ripe tomatoes 1 1/4 teaspoons salt, divided 1 cup cooked couscous 2 tablespoons toasted pine nuts 1/4 cup currants, plumped in hot water then drained 2 teaspoons chopped fresh oregano leaves Instructions: Set a 12-inch saute pan over medium-high heat and add the olive oil. Season the branzino fillets on both sides with the salt and pepper and dredge in the flour, shaking off any excess. When the oil is hot, add the branzino fillets, skin side down, to the saute pan. Gently press and cook until the skin is crisp, 2 1/2 to 3 minutes. Use a fish spatula to turn the fish over and cook on the second side until just cooked through, about 45 to 60 seconds more. Remove from the pan and serve, 1 fillet per person, with 2 stuffed tomatoes each. Drizzle with the extra-virgin olive oil, garnish with the parsley and serve immediately. Cut the tops off of the tomatoes and scoop out the seeds and some of the flesh. Season the tomatoes with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper and place cut side down onto a paper towel-lined baking sheet to drain for 30 to 40 minutes. While the tomatoes drain, preheat the oven to 400 degrees F. Brush an 8 by 11-inch shallow casserole dish with 2 tablespoons of the olive oil and set aside. In a medium bowl, combine the Romano cheese, couscous, pine nuts, currants, oregano, remaining 4 tablespoons of olive oil, remaining 3/4 teaspoon of salt and 1/4 teaspoon of the black pepper. Use a small spoon to mix the ingredients and divide evenly between the 8 tomatoes. Lay the tomatoes in the casserole dish and place the dish in the oven. Bake the tomatoes until they are caramelized, and bubbly, about 15 minutes. Remove from the oven and serve alongside the branzino. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 30889,"Crostini with Pork Tenderloin and Herbed Cheese 2 tablespoons olive oil 1 to 1 1/2-pound pre-marinated apple bourbon pork tenderloin (recommended: Hormel) 1 French baguette, sliced into 1/2-inch thick slices 1 (5.2-ounce) package soft cheese with garlic and herbs (recommended: Boursin) 12 cherry tomatoes, cut in half Instructions: Preheat oven to 400 degrees F. Heat olive oil in a large skillet with a metal handle over medium-high heat. Add tenderloin and sear each side. After all sides have been seared, place skillet in oven and roast for 15 to 20 minutes per pound (per tenderloin) or until an instant-read thermometer registers 155 to 160 degrees F. Remove from oven and let rest for 10 minutes. Place baguette slices on a baking sheet and toast in preheated oven until just golden around the edges, about 7 to 10 minutes. Remove and set aside to cool. Spread toasted baguette slices with 1 heaping teaspoon of the herb cheese spread. Slice pork tenderloin into 1/4-inch thick slices and place on top of bread slices. Top each slice of pork with a small dollop of the herb cheese spread and top with a cherry tomato half. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30890,"Nola Rib-Eye Sandwich 4 (10 ounce) ribeye steaks 2 tablespoons olive oil Essence, recipe follows 16 small red potatoes, quartered 1 cup heavy cream 1/2 pound unsalted butter 1/2 cup roasted garlic puree Salt and white pepper 1 red onion, sliced into thin rings 1/2 cup Crystal hot sauce 1 cup seasoned flour 1 cup Worcestershire Sauce 4 large hoagie buns 2 tablespoons parsley Zap Potato Chips, or your favorite potato chips 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the fryer. Season the ribeye with olive oil and Essence. In a saute pan, pan saute the steaks for 4 minutes on each side for medium rare. For the potatoes: In a sauce pot, bring the potatoes (covered with salted water) up to a boil and reduce the heat. Cook the potatoes until they are fork tender, about 8-10 minutes. Remove from the heat and drain. Place back in the sauce pot and partly mash with a hand masher. (This dehydrates the potatoes) Add the cream, butter and garlic. Mash until incorporated but the potatoes still have lumps. Season with salt and pepper. For the fried onions: In a small mixing bowl, toss the onions with the hot sauce. Dredge the onions in the seasoned flour and sift completely removing any excess flour. Fry the onions for 2-3 minutes or until golden brown. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Remove the steaks from the saute pan and deglaze the pan with the Worcestershire sauce. Place the hoagie bun on a platter. Lay the rib-eye across the bottom bun. Mound the potatoes on the top of the steak. Spoon the worcestershire sauce over the potatoes. Pile the onions on top of the potatoes. Garnish with parsley and Zaps. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]

" 30891,"Steak au Poivre and Ratatouille Hash 2 tablespoons canola oil Kosher salt 2 teaspoons coarsely ground black pepper One 12-ounce hangar steak 2 tablespoons red wine vinegar 1 1/2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup plus 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh basil 3 tablespoons canola oil 1 medium red bell pepper, diced 1 medium yellow bell pepper, diced 1 zucchini, diced 3 cloves garlic, finely chopped 1 cup grape tomatoes 2 large Yukon gold potatoes, par cooked in salted water (not peeled) and diced 1/2 cup chopped fresh flat-leaf parsley Instructions: For the steak: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Sprinkle the steak on both sides with salt and crust one side of the steak with the pepper. Put the steak in the pan, pepper-side down, and cook until golden brown, 3 to 4 minutes. Flip and continue cooking to medium-rare doneness, 4 to 5 minutes longer. Remove to a plate and let rest 10 minutes.
For the vinaigrette: In a mixing bowl, combine the red wine vinegar and Dijon mustard and season with salt and pepper. Whisk lightly, then slowly stream in the extra-virgin olive oil. Fold in the basil leaves. For the hash: Heat the canola oil in the pan, add the peppers and zucchini and cook, stirring a few times, about 2 minutes. Add the garlic and cook until the vegetables are soft, about 5 minutes. Next, add in the tomatoes and cook for 1 minute. Add the potatoes, season with salt and pepper and cook until lightly golden brown on all sides. Season with salt and pepper and transfer to a platter. Drizzle with some vinaigrette.
To serve: Slice the steak and move to a serving platter. Drizzle with some vinaigrette. Serve alongside the hash. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 30892,"Spinach and Ricotta Gnudi 1 pound cow's milk ricotta, drained in a strainer for at least 2 hours 1/4 cup spinach, sauteed and finely chopped 1/2 cup grated Parmesan, plus more for serving
4 tablespoons all-purpose flour 3 tablespoons panko breadcrumbs 1/2 teaspoon salt 1/4 teaspoon pepper Pinch grated nutmeg 2 egg yolks Olive oil, for coating 4 tablespoons melted butter, for re-heating Olive oil 3 shallots, julienned 3 ounces fresh porcini mushrooms, sliced 1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved 1 ounce brown beech mushrooms, sliced 1/2 teaspoon salt Pinch chili flakes Instructions: For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 30893,"Tea and Tea Sandwiches Cold tap water Tea leaves Milk or cream 1 English cucumber - seedless, longer than American variety 6 slices white bread Softened butter to taste 1 small bunch watercress, stems removed 6 slices white bread Butter to taste Thinly sliced smoked salmon
6 slices white bread
Cream cheese to taste Instructions: To make a perfect cup of tea: Use cold tap water, as it is fresher, and let it run for a minute so that it will be aerated. If you like, you can use bottled water instead. Do not use warm tap water.
Boil water in kettle. If you are in a particularly cold climate, such as the North of England, add hot water to the tea pot until you are ready to pour in the boiling water, so that the tea pot will already be warm when you add the tea leaves.
Put 1 tablespoon of tea leaves in tea pot for 2 6-ounce servings.
Pour boiling water over tea leaves.
Allow to brew for 3 - 5 minutes, according to how much you will be cutting the tea with milk or cream. 5 minutes is only for tea that you intend to add a lot of milk or cream to. 3 minutes will allow the tea leaves to reach their optimum flavor, so it is considered the perfect brewing time.
Cover with a tea cozy in order to keep the heat in the pot. For the cucumber sandwiches: Slice cucumber, leaving peel on. Spread butter on insides of both slices of bread for each sandwich, to taste. Usually a thin layer will suffice. Place cucumber slices in a single layer on bottom slice of buttered bread for each sandwich, covering entire slice. Put sandwiches together and remove crusts with knife. Some cucumber peel will come off too and that is the desired result. Cut sandwiches into triangles. Yield: 12 small sandwiches For the watercress sandwiches: Repeat process as above, replacing cucumber with watercress. Yield: 12 small sandwiches. For the smoked salmon sandwiches: Repeat process as above, replacing cucumber with salmon and butter with cream cheese. Yield: 12 small sandwiches ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30894,"Poulet Farci Truffiere 1 (3 pound) fresh chicken, giblets and wing tips removed 3 truffles with their juice 1/4 cup Madeira 1/2 teaspoon thyme Freshly ground salt Freshly ground white pepper 2 slices fresh bread, crusts removed and cubed 5 ounces foie gras 4 slices bacon 2 tomatoes, halved and broiled, for garnish (optional) Small handful of fresh French green beans, for garnish (optional) Small handful of baby new potatoes, boiled, for garnish (optional) Instructions: Dry chicken and place 2 truffles inside. Slice remaining truffle very thinly. Carefully slide slices under the skin of the chicken. Cover the bird with waxed paper and place in the refrigerator for 24 hours.
The next day, preheat oven to 350 degrees F. Sprinkle Madeira over bread pieces. Add thyme, salt, pepper, and bread to the pate. Mix until smooth. Remove the truffles from the cavity of the chicken. Slice them thinly and add to the pate mixture. Stuff the bird with the combined mixture. Pin and truss the bird, securing the flesh with poultry pins and the wings and legs with string. Season breast with salt and pepper. Lay bacon over the bird to keep it moist.
Roast bird on baking dish for 1 hour. Remove bacon and reserve for garnish. Cook bird for 15 minutes more. Remove string, transfer to serving platter and arrange garnish around it. ","[Chardonnay, Pinot Gris, Riesling, Sparkling Brut]

" 30895,"Angler's Creekside Grilled Bruschetta 1 loaf white rustic bread (recommended: Pico Como by Grand Central Bakery) 1/3 cup olive oil 20 cherry tomatoes 3 tablespoons balsamic vinegar Handful fresh basil leaves Salt and ground black pepper 10 fresh mozzarella balls 5 soaked skewers Instructions: Preheat your grill. Cut bread into 1-inch slices, then brush with olive oil. Skewer tomatoes, then lightly brush with olive oil. Place both the bread slices and skewered tomatoes on the grill. Flip bread when crisp. Rotate tomatoes and remove before splitting, about 3 to 5 minutes.
Roughly chop basil, then place in a mixing bowl. Add 1/4 cup olive oil, balsamic vinegar and salt and pepper, to taste.
Slice grilled tomatoes in half and add to basil mixture. Mix to combine. Slice mozzarella balls and set aside.
To assemble bruschetta: Place grilled bread on a serving platter, arrange 2 to 3 slices of mozzarella on each slice of bread. Place 2 to 3 spoonfuls of the tomato mixture on top of the cheese. Top with few grinds of fresh pepper, if desired. Serve immediately. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Ros]" 30896,"Green cl Chicken Burrito 2 1/2 pounds bone-in, skinless chicken thighs, trimmed 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 tablespoons canola oil, plus as needed 2 large red bliss potatoes, diced (8 ounces)
4 poblano peppers, stemmed and seeded, cut into 1/4-inch dice
1 large sweet onion, cut into 1/4-inch dice
4 cloves garlic, minced
2 cups low-sodium chicken broth
12 dried guajillo chiles 4 whole cloves garlic, peeled
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
2 cups low-sodium chicken broth
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon fine sugar
3 to 4 turns freshly ground black pepper
Four 12-inch flour tortillas 1 pound grated Chihuahua cheese
Sour cream, for garnish Chopped fresh cilantro, for garnish Finely sliced scallions, for garnish 1 lime Instructions: For the green cl chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside. To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm. For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes. In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm. Make the burritos: Preheat the oven to 400 degrees F. Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos. In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes. Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 30897,"Dill Pickles 15 pickling cucumbers or Kirbies 3 cups water 2 cups white vinegar 1/4 cup coarse salt 2 tablespoons granulated sugar 3/4 teaspoon ground cumin 1 teaspoon black peppercorns 1/2 teaspoon turmeric 2 whole cloves 1 bay leaf 1 medium onion, sliced 1 stalk celery, sliced 1/2 carrot, peeled and sliced 1 jalapeno pepper, sliced with seeds 8 garlic cloves, peeled 1 bunch dill 1 sprig thyme Instructions: Bring a large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve. Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving. Store indefinitely. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30898,"Mercantile Snack Mix 8 cups popped popcorn 6 cups toasted corn cereal squares, such as Chex 4 cups miniature pretzel twists
4 cups salted dry-roasted peanuts
1 1/2 cups packed light brown sugar
1 1/2 sticks (12 tablespoons) butter
1/4 cup plus 2 tablespoons light corn syrup
2 teaspoons vanilla extract
3/4 teaspoon baking soda
Instructions: Preheat the oven to 300 degrees F. Line 2 baking sheets with foil. In a large bowl, combine the popcorn, cereal, pretzels and peanuts. In a medium saucepan, combine the brown sugar, butter and corn syrup. Cook over medium heat, stirring, until the mixture comes to a boil. Reduce the heat to medium low and simmer without stirring for 5 minutes. Remove the saucepan from the heat and carefully stir in the vanilla and baking soda. Pour over the popcorn mixture and stir until coated. Divide the mixture between the prepared baking sheets and bake, stirring every 10 minutes, for 30 minutes. Transfer the pans to wire racks and let cool completely, continuing to stir occasionally as the snack mix cools. Serve in individual bags. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 30899,"Lamb Stew 5 yellow onions 2 turnips 5 carrots 1 stalk fennel 1 cup cooking oil, divided 1 1/2 gallons chicken stock 1/2 head garlic 1/4 gallon orange juice 1/4 gallon apple cider 1/4 cup coriander seeds 1/8 cup fennel seeds 1 star anise 2 tablespoons cumin seeds 1/8 cup orange zest 1 teaspoon salt 1/2 tablespoon freshly ground black pepper 1 leg of lamb 3 cups dry white wine Salt and freshly ground pepper Your choice fresh herbs, minced, to taste Instructions: Preheat the oven to 500 degrees F. Cut the onions and turnips into quarters. Toss the onions, and turnips, carrots, and fennel lightly in oil and place them on baking sheets. Roast the vegetables for 30 minutes, stirring every 10 minutes. When vegetables are a dark caramel color, remove them from the oven. Reserve 1 onion, 1 carrot, 1 turnip, and the stalk of fennel; set aside. Put the remainder of the vegetables in a large pot with the chicken stock, garlic, orange juice, apple cider, coriander seeds, fennel seeds, star anise, cumin seeds, orange zest, salt and pepper. Cook the broth over high heat until reduced by about half. While the broth is simmering, remove the skin and excess fat from the leg of lamb and cut the meat into 1-inch cubes. Put the cubes on a wire rack to drain or on a clean towel to soak up excess moisture. Add some of the cooking oil to a large heavy skillet and heat over high heat. When the oil is hot, carefully add the diced lamb. Cook the lamb, in batches as necessary, for 3 minutes on each side, or until browned. Transfer the lamb to a roasting pan. Add the wine to the skillet that the lamb was cooked in and cook, over high heat, scraping the bottom of the pan with a wooden spoon. Cook the wine until reduced by about half and the solids have come up off the pan. Pour the reduced wine over the lamb. Reduce the oven temperature to 325 degrees F. Strain the broth and discard the solids. Pour the broth over the lamb in the roasting pan. Cover the pan with a lid or parchment paper and braise until the lamb is tender, about 1 1/2 hours. Once the lamb is tender, remove it from the oven and add the reserved roasted vegetables to the pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Add salt, pepper, and fresh herbs, to taste. Serve the stew with rustic bread on the side. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 30900,"Zucchini Pasta with Tomato Sauce 4 large zucchini or yellow squash Kosher salt 5 medium vine-ripened tomatoes 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 clove garlic, chopped 1 teaspoon chopped jalapeno pepper Freshly ground pepper 1/4 cup chopped pine nuts, plus more for topping 1/4 cup chopped fresh basil 1 teaspoon chopped fresh oregano Instructions: Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30901,"The Apple Lady's Apple Cake (Gateau aux Pommes de la Reine des Pommes) 1/2 cup all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/8 teaspoon fine sea salt 1/2 teaspoon pure vanilla extract 2 large eggs, lightly beaten 2 tablespoons vegetable oil 1/3 cup whole milk 4 baking apples (about 2 lbs. total), cored, peeled, and cut into wedges 1/3 cup sugar 1 large egg, lightly beaten 3 tablespoons unsalted butter, melted Instructions: Preheat the oven to 400 degrees F. Butter a 9-inch springform pan and set it aside. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter. Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes. Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 30902,"San Diegan Omelette 2 small red potatoes 1 tablespoon margarine, plus more for omelet pan 1 tablespoon butter 3 slices bacon Sprinkle granulated garlic 1/4 cup yellow onion, diced Salt and pepper 1/2 cup portobello mushrooms, diced 3 eggs 2 to 3 tablespoons sour cream 1/2 cup tomatoes, diced 2 to 3 tablespoons feta cheese crumbles Instructions: Boil red potatoes to 90 percent cooked and cool in the refrigerator until cold. When potatoes are cold, cut into medium sized chunks and saute in 1 tablespoon of margarine and 1 tablespoon of butter. When the potatoes are almost finished sauteing, begin to cook the bacon until crispy and cut into small pieces. Set aside. Just before the potatoes are browned, sprinkle garlic, onions, salt and pepper onto the potatoes. Drain off excess oil. Set aside. Saute mushrooms. Set aside. Whip 3 eggs together. Grease a 10-inch omelet pan with margarine over a medium heat. Have all other ingredients ready to assemble quickly after the eggs are cooked. Put the eggs in a pan and cook slowly over medium heat. With a spatula, push the eggs to the center of the pan. Remember that this is an open omelet so do not fold over. As the eggs begin to seal on the bottom, keep folding the loose eggs under the cooked portion. When almost all the loose egg is cooked, flip the eggs over. Lay the cooked eggs flat on a plate. Spread with sour cream, and then place potatoes on the eggs, followed with mushrooms, tomatoes and bacon. Top with feta cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30903,"Sweet Corn Bread Pudding 1/2 onion, diced fine 1 ounce unsalted butter 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 (15-ounce) can creamed style sweet corn 1 cup heavy cream 2 eggs 1 teaspoon baking powder 1/2 cup yellow cornmeal, whole grain, stone ground 1/2 cup shredded Parmesan 1 teaspoon kosher salt Ground black pepper 2 cups cubed French bread Instructions: Heat oven to 350 degrees F. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 30904,"Indian Pudding 2 cups milk 1/2 cup yellow cornmeal 1/4 cup sugar 1/4 cup brown sugar, firmly packed 1/2 cup molasses 1 teaspoon salt 2 tablespoons unsalted butter 1/4 teaspoons ground cloves 3 cups half and half One 3inch piece fresh ginger, peeled and grated Instructions: Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan. Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal. Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour. Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30905,"Ginger Rum Shandy 10 slices peeled ginger 1 cup sugar Ice 4 ounces spiced rum (recommended: Sailor Jerry), divided 1 lime, quartered 1/4 cup apple juice, divided 2 cups wheat beer, divided (recommended: Hoegaarden) Thin apple slices, for garnish Freshly grated ginger, for garnish Instructions: In a small saucepan, combine the ginger, sugar and 1 cup water over medium-high heat. Let boil, and then reduce to medium until the liquid becomes syrupy, 15 to 20 minutes. Remove, strain and cool. Using a martini shaker to mix each drink, add ice, 1 ounce rum, 1 tablespoon ginger syrup, the juice of 1 lime quarter and 1 tablespoon apple juice. Shake well, pour into a rock glass, top with 1/2 cup beer and garnish with a thin slice of apple and freshly grated ginger. ","[Rum, Ginger Ale, Cider, Hefeweizen]" 30906,"Black Bean and Quinoa Falafel 1 cup quinoa, well rinsed Kosher salt 2 tablespoons olive oil, plus more for oiling and drizzling 4 garlic cloves, chopped
2 cups chopped yellow onion 1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 cup sun-dried tomatoes, cut into pieces
One 15-ounce can black beans, drained Suggested toppings: arugula, avocado, chopped cilantro, mayonnaise Instructions: Combine the quinoa, 1 teaspoon salt and 2 cups water in a small sauce pot. Bring the water to a boil, cover the pot and reduce the heat to a simmer. Cook until the water is all absorbed, 12 to 15 minutes. Transfer the cooked quinoa to a large bowl and set aside to cool. Heat the olive oil in a large saute pan, add the garlic and onions and cook over medium heat until tender and lightly browned. Stir in the coriander, cumin and a pinch of salt; cook 1 minute more. Remove from the heat and set aside to cool. Combine the cooled onion mixture, cilantro, parsley and sun-dried tomatoes in a food processor and pulse until finely chopped. (Do not puree.) Add the black beans and pulse again. Add the mixture to the bowl with the cooked quinoa and mix well. Line a baking sheet with foil and lightly oil it. Preheat the oven to 425 degrees F. Form small golf-balls from the mixture, then flatten into patties and place them on the prepared baking sheet. When all of the patties are on the tray, drizzle with additional olive oil, then roast until lightly browned on the edges, about 12 minutes. Serve with the suggested toppings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 30907,"Spinach Pesto Pasta with Chicken Sausage Kosher salt 10 ounces mezzi rigatoni 4 cups baby spinach (about 3 ounces) 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons pine nuts, chopped almonds or walnuts Finely grated zest of 1 lemon, plus the juice of 1/2 lemon 1/4 teaspoon red pepper flakes 2 tablespoons grated parmesan cheese, plus more for topping 2 sweet Italian chicken sausage links (3 ounces each), casings removed 3 cloves garlic, thinly sliced Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, pulse 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and nuts, the lemon zest and juice, 1/2 teaspoon salt and the red pepper flakes in a food processor until smooth. Scrape down the sides; add the parmesan and pulse until smooth. Set the pesto aside. Form the sausage into nickel-size patties, about 1/2 inch thick. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned, about 3 minutes. Flip, add the garlic to the skillet and cook until the patties are just cooked through, about 2 more minutes. Add the pasta, pesto and 1/4 cup reserved cooking water to the skillet. Toss to coat, adding more cooking water as needed; season with salt and pepper. Stir in the remaining 2 cups spinach. Top with parmesan and the remaining 1 tablespoon nuts; drizzle with olive oil. ","[Chardonnay, Vermentino, Gavi, Barbera]" 30908,"Hibiscus-Lime Tea 3/4 cup dried hibiscus flowers 1/2 cup agave syrup Grated zest and juice of 1 lime, plus lime slices for garnish Instructions: Bring 4 cups of water to a boil in a medium saucepan. Add the hibiscus flowers, agave syrup and lime zest and let steep 7 to 10 minutes. Strain through a sieve into a pitcher, discarding the solids. Add the lime juice, 2 cups cold water and 2 cups ice. Serve over ice and garnish with lime. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 30909,"North Carolina Vinegar Bbq Sauce 1 cup vinegar 4 tablespoons ketchup 1 1/2 tablespoons sugar 1 teaspoon red pepper flakes 1 teaspoon cracked black pepper 1 teaspoon celery seed Instructions: Mix all ingredients. Let sit,covered, overnight. Serve with barbecued pork shoulder. ","[Chardonnay, Riesling, Zinfandel]" 30910,"Crunchy Sweet Brussels Sprout\u2013Walnut Salad 1 pound Brussels sprouts 2 tablespoons extra- virgin olive oil 1/2 teaspoon ground nutmeg Kosher salt and freshly ground pepper 1/2 cup dried cranberries 1/2 cup chopped walnuts Instructions: Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes. Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 30911,"Broiled Chokes 8 whole artichokes Acidulated water: 6 cups water with juice of 4 lemons 1/4 cup olive oil 2 teaspoons kosher salt 1 teaspoon fresh ground pepper Herb oil, optional, recipe follows 1/2 bunch parsley 1/2 cup packed fresh basil 1/2 bunch fresh thyme 1/2 cup packed fresh oregano 1/2 orange, zested 1 whole dried arbol cl 1 teaspoon whole black pepper corns 2 cups canola oil 1 cup extra-virgin olive oil Instructions: Preheat oven to broil setting. Cut the top 1/4 off the choke and snap off the outer leaves until you reach pale green, soft leaves. Using a spoon, remove the hairy choke from the center and discard. Immediately plunge in acidulated water to avoid discoloration. Repeat with remaining artichokes. Drain the artichokes and spin to dry. Toss in a bowl with oil, and season with salt and pepper. Lay the chokes out on a sheet pan lined with foil and place on the lower rack of the oven, and broil for 5 to 6 minutes. Flip the artichokes and return to the oven for 3 minutes. Eat as they are or marinate in herb oil for up to 2 days. In a 1-quart mason jar, place all of the herbs, zest, cl, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30912,"Bruschetta with Sauteed Mushrooms Italian bread, sliced 3 tablespoons extra-virgin olive oil, plus extra as needed 3 cloves garlic, chopped 1 pound mixed mushrooms, chopped (recommended: shiitake, portobello, crimini) 1 handful fresh flat-leaf parsley, leaves picked and freshly chopped 1 small handful fresh thyme, leaves picked and freshly chopped Salt and freshly ground black pepper Instructions: Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster. In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30913,"Wood Grilled Boneless Pork \T\ Bone 4 (1/2 to 3/4-inch-thick) \T\ Bone's (about 2 pounds total) 1 1/2 teaspoons salt 1/2 teaspoon black pepper 2 teaspoons ground cumin Pork Stock, recipe follows Grapefruit Emulsion, recipe follows Roasted Beets, recipe follows Fennel Mashed Potatoes, recipe follows 1 tablespoon vegetable oil 1 pound pork bones 2 roasted pig ears 1 bunch fresh thyme 1 sprig fresh rosemary 1 onion 1 carrot 1 rib celery 1 bulb garlic 1 tomato 2 bay leaves 2 cups red wine 1 gallon water Salt and pepper 1 cup fresh grapefruit juice 1 tablespoon lecithin (found in health food stores) 1/2 cup soy milk
3/4 cup plus 2 tablespoons vegetable stock 1 tablespoon sour cream Kosher salt 1 1/2 to 1 3/4 pounds beets, trimmed and halved 2 tablespoons olive oil 1/2 teaspoon coarse salt 1/4 teaspoon black pepper 1/2 cup orange juice 2 green cardamom pods 2 tablespoons cooking oil 1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise 1/2 teaspoon fennel seeds, toasted and crushed 1 clove garlic
Salt and white pepper 1/4 cup Pernod
1 cup (or more) heavy cream 2 pounds russet potatoes, peeled, cut into 2-inch pieces 2 tablespoons (1/4 stick) butter 1 cup spinach puree Instructions: Prepare the grill for cooking over direct heat with medium-hot charcoal.
Lightly oil the grill rack and grill the \T\ Bones, turning over once, until cooked to desired doneness, approximately 6 to 9 minutes. Season with salt, pepper and cumin. Baste with pork stock. Transfer to a clean platter and let stand for 5 minutes. Serve with Grapefruit Emulsion, Roasted Beets, and Fennel Mashed Potatoes. Roast all the bones and vegetables in a 400 degree F oven for approximately 20 minutes, or until brown.
Remove the bones from the roasting pan, discard the grease, and deglaze with the wine. Combine all ingredients in large stock pot except for salt and pepper. Skim the impurities from the top of the stock, as needed. Cook at a simmer for 6 to 8 hours. Strain and reduce to desired thickness. Season with salt and pepper. Heat the grapefruit juice in a small saucepan over medium heat for 2 minutes. Stir in the lecithin and soy milk. Add the 3/4 cup stock, sour cream, and salt. Bring to a simmer. Froth the sauce with a hand blender. Season with additional salt, if needed. Preheat the oven to 425 degrees F.
Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
Place the beets in a small pot; reheat with the remaining olive oil, orange juice, cardamom, 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a heavy large skillet over medium heat. Add the sliced fennel bulb, crushed fennel seeds, and garlic, stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until the fennel is tender but not brown, stirring often. Remove the pan from the heat and deglaze with Pernod. Add heavy cream and puree the mixture. Strain and let steep about 20 minutes. Place the potatoes in a large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes. Add fennel mixture and butter to potatoes and mix until creamy. Season with salt and pepper. Add spinach puree just before serving, adding color to the dish but not to overpower the fennel. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling]" 30914,"Candied Grapefruit Cupcakes 1 red grapefruit 3 tablespoons elderflower liqueur (such as St-Germain) 1/2 cup granulated sugar 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 tablespoon finely grated red grapefruit zest 1/2 cup milk 1 stick unsalted butter, at room temperature 3 cups confectioners' sugar 2 drops red food coloring (optional) 1 tablespoon finely grated red grapefruit zest, plus segments for topping 2 tablespoons elderflower liqueur (such as St-Germain) Instructions: Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands. Place in a saucepan; cover with water and bring to a simmer. Drain the zest and return to the saucepan; cover with water and repeat 2 more times. Set the zest aside. Juice the grapefruit into the saucepan, reserving 1 tablespoon for the frosting. Add the liqueur and granulated sugar; bring to a simmer over medium-high heat, stirring to dissolve the sugar. Add the zest, reduce the heat to low and simmer 20 minutes. Remove with a slotted spoon; set aside. Reserve the syrup. Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the grated grapefruit zest. Reduce the speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until the batter just comes together. Divide the batter among the muffin cups, filling each two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, 18 minutes. Poke a few holes in each cupcake with a toothpick. Reheat the grapefruit syrup; brush generously over the cupcakes (reserve the remaining syrup). Remove the cupcakes to a rack to cool completely. Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the confectioners' sugar, food coloring, grated grapefruit zest, liqueur and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes. Spread the frosting on the cupcakes. Dip grapefruit segments in the remaining syrup and set on the cupcakes; top with the candied zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30915,"Super Gooey Chocolate Drops 1/2 cup (1 stick) unsalted butter 4 ounces unsweetened chocolate, chopped 4 ounces semisweet chocolate, chopped 1 cup packed light brown sugar 1 1/2 cups granulated sugar 1 teaspoon pure vanilla extract 4 large eggs 2 tablespoons buttermilk 1 cup all-purpose flour 1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger 1 teaspoon ground cinnamon 1/2 teaspoon salt 11 ounces (1 bag) semisweet chocolate chunks 1 cup dried cherries. optional Instructions: Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.) Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.) Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy. In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using. Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes. Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve. Store cookies in a tightly sealed container at room temperature for up to a week. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]" 30916,"Turkey Osso Buco with Parsley and Rosemary Gremolata 1/2 breast of turkey (cut into 3 pieces, preferably by the butcher) 2 turkey thighs Salt and freshly ground black pepper 1/3 cup all-purpose flour, for dredging 1/2 cup vegetable oil 1 small onion, finely diced 1 carrot, finely diced 1 celery stalk, finely diced 1 tablespoon tomato paste 1 cup dry white wine 4 cups reduce-sodium chicken broth 1 large sprig fresh rosemary 2 large sprigs fresh thyme 2 bay leaves 2 whole cloves 1/4 cup chopped fresh flat-leaf parsley 1 lemon, zested 2 cloves garlic, minced 1 teaspoon minced rosemary leaves Pinch salt Pinch freshly ground black pepper Instructions: For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat. In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve. In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour. Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey. To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 30917,"BBQ Sauce 1 (7-ounce) jar or can organic tomato paste 3/4 cup packed dark brown sugar 3 tablespoons spicy Dijon mustard 2 tablespoons BBQ seasoning mix 2 tablespoons Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 4 cups water Instructions: Whisk all the ingredients together in a large saucepan and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until reduced by about half or to desired thickness, about 1 hour. Cool completely before transferring to an airtight container and storing in the refrigerator. Cook's Note: Use the BBQ sauce within 1 week or freeze for up to 6 months. ","[Zinfandel, Syrah, Malbec, Rioja]" 30918,"Falafel 2 1/4 cups cooked chickpeas 3 scallions, coarsely chopped 1 large clove garlic, coarsely chopped 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 3/4 teaspoon cayenne pepper Generous 1/4 cup coarsely chopped parsley Generous 1/4 cup coarsely chopped cilantro 1 egg 1 lemon, juiced Kosher salt 1 1/2 teaspoons baking powder 1/3 cup flour, plus 1/4 cup flour for shaping patties Vegetable oil, for frying Lettuce, for garnish Chopped salted tomatoes, for garnish Grated cucumber, for garnish White Bean Yogurt Sauce, recipe follows 3/4 cup cooked white beans 1 small garlic clove, coarsely chopped 1/4 cup plain yogurt 1/2 lemon, juiced 2 tablespoons olive oil Kosher salt and freshly ground black pepper Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing. Instructions: In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks. Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes. Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F. Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels. Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce. ","[Syrah, Grenache Blanc, Vermentino, Albari?o]" 30919,"Gnocchi with Blush Sauce 2 pounds potatoes (about 4 large potatoes), peeled and cut into chunks, boiled and cooled to room temperature 1 to 1 1/2 cups all-purpose flour Salt and freshly ground black pepper 1 egg, beaten 1 tablespoon grated Parmesan 1/2 cup steamed spinach, cooled, and chopped fine in a food processor 1/4 cup milk (approximately), if needed to moisten dough 1/2 cup (1 stick) butter 1 medium onion, minced 1/2 cup all-purpose flour 1 cup hot milk 1 (8-ounce) can chunky tomato sauce Salt and freshly ground black pepper 8 ounces soft cream cheese 1/4 cup fresh chives, chopped Instructions: Mash potatoes in a bowl and 1 cup of the flour, reserving the rest to use if the gnocchi is not light and fluffy. Season with salt and pepper, to taste. Add beaten egg and cheese and mix everything well. Remove half the mixture to a separate bowl and stir in the chopped spinach. Knead the ingredients in each bowl lightly and on a floured board form into long cylinders. The gnocchi should have a light texture which is cohesive enough to remain whole while it is being boiled. If the mixture in either bowl is too wet, add the additional flour until the proper consistency is achieved. Conversely add milk if the dough is too dry, using only enough as needed to bring the dough together. Cut the long cylinders into pieces about 1-inch long and crimp with your fingertips into gnocchi dumplings which are roughly marquise-shaped. Bring a pot of water to boil for the gnocchi. Melt butter in a saucepan which will be large enough to accommodate the pound of cooked gnocchi, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow to thicken. Stir in tomato sauce and heat through. Season with salt and pepper. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly. Boil the gnocchi until al dente, drain, transfer to a serving dish, and spoon sauce over. Sprinkle with chives. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 30920,"Compost Cookies 1/2 cup old-fashioned rolled oats 1/2 cup rice cereal squares, such as Rice Chex 2 tablespoons unsalted butter, melted, plus 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature Kosher salt 1 cup plus 3 tablespoons all-purpose flour 2 teaspoons ground coffee 3/4 teaspoon baking soda 3/4 cup granulated sugar 1/2 cup packed dark brown sugar 1 large egg 2 teaspoons pure vanilla extract 1/2 cup chopped bittersweet chocolate (around 60% cacao) 1/2 cup honey-roasted peanuts, coarsely chopped 1/2 cup dried sour cherries, chopped 1/2 cup lightly crushed salted potato chips Flaky sea salt, for sprinkling Instructions: Preheat the oven to 350 degrees F.
In a medium bowl, toss together the oats, cereal, melted butter and 1/8 teaspoon salt. Spread the mixture onto a rimmed baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
In another medium bowl, whisk together the flour, coffee, baking soda and 3/4 teaspoon salt.
In a large bowl, mix together the room-temperature butter, granulated sugar and brown sugar with a wooden spoon until creamy. Stir in the egg and vanilla. Stir in the flour mixture. Then carefully fold in the chocolate, peanuts, cherries, potato chips and the cereal mixture. Scoop the dough into 2-tablespoon scoops on a baking sheet lined with parchment paper and roll each one into a neat ball. Freeze the dough balls for at least 1 hour.
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with flaky sea salt. Bake on the upper and lower racks until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30921,"Chicken Gallaya 2 pounds boneless, skinless chicken breast, cubed 1/4 cup olive oil vinaigrette or Italian salad dressing 1/2 cup diced carrots 1/2 cup diced yellow onion (white will do) 1/3 cup diced tomato 1/3 cup diced colored peppers (add jalape?o if spicy is desired) 1/3 cup sliced mushrooms Cooked long-grain rice, for serving Instructions: In a large skillet on medium-high heat, add the chicken, dressing, carrots and onions. Saut until the chicken is almost fully cooked (when pieces are no longer soft and pink). Add the tomato and stir for 1 to 2 minutes. Add the peppers and mushrooms and mix for 1 minute. Serve with the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 30922,"Croccante: Almond Brittle 3 cups sugar 1/2 cup water 5 cups almonds Butter, for greasing cookie sheet Instructions: In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color.
Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness.
Let cool for 30 minutes before breaking it into smaller pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 30923,"Creme Brulee l l/2 cups heavy cream l vanilla bean, split 11 large egg yolks l/3 cup granulated sugar l l/4 cups heavy cream 4 tablespoons unsalted butter, cut into small pieces 2 tablespoons light corn syrup l l/2 cups granulated sugar Instructions: In a heavy saucepan, combine the cream and the vanilla bean with its scrapings. Over low heat, bring to a boil and turn off heat. In a medium heatproof bowl, whisk together the egg yolks and sugar. Place over a pan of simmering water and continue to whisk vigorously until mixture becomes a very pale yellow and feels hot to the touch. Remove from heat and turn the cream up to high. It will come to a boil quickly because its already hot. Pour the boiling cream into the yolk mixture, whisking constantly. Place the bowl over a larger bowl half-filled with ice cubes. Stir occasionally until cool. Strain through a fine strainer and refrigerate, covered, until ready to use. In a small saucepan, combine l cup cream with butter and heat until butter melts and cream is hot. Keep warm. Spoon the corn syrup into a medium deep saucepan and top with the sugar. On medium heat, cook until mixture turns a deep amber color and temperature reaches 225 degrees on a candy thermometer, stirring often with a wooden spoon. As the mixture turns golden, check the thermometer often. Immediately remove pan from heat and pour cream mixture into the sugar, stirring to combine well. Mixture will bubble up as you pour, so be careful not to burn yourself. Stir in remaining l/4 cup cream. Strain through a fine-mesh strainer into a heatproof bowl. If not using the sauce immediately, let cool and refrigerate, covered, until needed. This will keep for weeks in the refrigerator. Yield: l l/2 cups Thaw one package of frozen puff pastry sheets or use homemade puff pastry. Cut out circles of puff pastry to fit into a six-inch tartlette pan. Line the pans with the dough and trim excess. Prick a few holes in the bottom of the dough so it wont rise too much. Place cut out pieces of parchment paper or coffee filters onto the dough and fill with pie weights. Blind bake the shells until done. You can lift the parchment paper to make sure it is baked thoroughly. Let the shells cool completely before filling. Slice a few strawberries and lay them down on the bottom of each shell. Place a few raspberries or blueberries in the shell. Pour enough of the Brulee cream into the shell to reach the top. Repeat with remaining shells. Refrigerate the tarts until set, about 3 hours. Remove from the refrigerator and sprinkle each tart with a little granulated sugar. Using a propane torch, caramelize the sugar. Serve on a dessert plate with Caramel Sauce or a few extra berries. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 30924,"Pretzel-Mustard-Crusted Pork Sliders 1/3 cup mayonnaise 3 tablespoons chopped bread-and-butter pickles, plus 24 whole slices 2 teaspoons hot sauce 4 tablespoons Dijon mustard 3 cups mini pretzels, finely crushed 1/2 cup all-purpose flour Kosher salt 2 large eggs 1 small pork tenderloin (about 1 pound) Vegetable oil, for frying 12 slider rolls, split Iceberg lettuce leaves, for topping Instructions: Stir together the mayonnaise, chopped pickles, hot sauce and 2 tablespoons of the mustard in a small bowl. Set aside for serving. Stir together the crushed pretzels, flour and 1 teaspoon salt in a 9-by-13-inch baking dish. Whisk together the eggs and remaining 2 tablespoons mustard in a medium bowl.
Cut the pork tenderloin crosswise into 12 pieces, each about 3/4 inch thick. Lay the pieces between sheets of plastic wrap or wax paper and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick. Press both sides of each cutlet first into the pretzel flour, then dip each piece in the egg mixture and then press again into the pretzel flour until generously coated. Transfer to a plate.
Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Set a cooling rack inside a rimmed baking sheet. Add half the cutlets to the skillet and cook until golden brown, about 2 minutes per side. Transfer to the cooling rack to drain and season generously with salt. Repeat with the remaining cutlets.
Put a pork cutlet on each roll and top with some sauce, 2 pickle slices and the lettuce.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 30925,"Maple Walnut Pumpkin Pie 1 (15 oz.) can pumpkin (about 2 cups) 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 large eggs 1 tsp. maple flavoring 1/2 tsp. ground cinnamon 1/2 tsp. salt 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1 (8- or 9-inch) prepared graham cracker or baked pie crust 1/3 cup firmly packed brown sugar 1/3 cup Pillsbury BEST? All Purpose Flour 1/2 tsp. ground cinnamon 3 tbsps. cold butter 1/2 cup chopped walnuts Instructions: HEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust. BAKE 15 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 30 minutes. COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture. BAKE an additional 10 minutes. Cool. Garnish as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30926,"Cheesy Rice Pilaf 2 tablespoons unsalted butter 1/2 small onion, chopped
1 small garlic clove, grated
1 1/2 cups long-grain white rice, preferably basmati
3 cups chicken broth
1 tablespoon all-purpose flour
1 cup whole milk
1 1/2 cups grated Gruyere (about 6 ounces)
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon
Kosher salt and freshly ground black pepper
Instructions: Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes. Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered. When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30927,"Potato Tot Eggs Benny One 800-gram/1 3/4-pound bag frozen potato tots 2 teaspoons Spice Mix, recipe follows 4 large eggs 2 teaspoons white vinegar 3 egg yolks 1 tablespoon lemon juice, plus more if needed 1/4 teaspoon kosher salt, plus more if needed Pinch cayenne pepper, optional 1/2 cup unsalted butter (112 grams) 8 slices smoked salmon (about 200 grams/8 ounces) 2 tablespoons finely chopped chives Kosher salt, to taste Freshly ground black pepper, to taste 1/4 cup smoked paprika 1 tablespoon kosher salt 1 teaspoon ground pepper 1/4 teaspoon cayenne Instructions: For the tots: Preheat your oven according to the frozen potato tots\u2019 package directions. Place the frozen potato tots on a rimmed baking sheet. Season with the spice mix. Bake the frozen potato tots according to the package directions. For the poached eggs: Line a plate with paper towel. Place a skillet with 2 inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into a fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs. Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper-towel-lined plate and set aside. For the hollandaise: Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter. Taste and season with a little more salt and/or lemon, if needed. To serve, divide the potatoes among four plates and top with smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately. Combine the paprika, salt, pepper and cayenne in a small bowl. Save any extra spice mix for spicing up chicken, pork, beans and anything else you can think of! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 30928,"Casserole Queen Pot Pie 1 sheet frozen puff pastry 2 tablespoons butter 1 roasted chicken, shredded 1/4 cup chopped red sweet pepper 2 medium shallots, thinly sliced 2 tablespoons all-purpose flour 3/4 teaspoon salt 1/2 teaspoon dried tarragon, crushed 1/4 teaspoon black pepper 2 cups milk 1 cup heavy cream 1/3 cup dry white wine 1 1/2 cups peas, blanched 1 1/2 cups carrots, blanched 2 potatoes, peeled, diced, and boiled 1 egg plus 1 tablespoon milk, for egg wash Instructions: Thaw puff pastry according to package directions. Preheat oven to 425 degrees F. Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30929,"Creole Potato Salad 3 pounds red potatoes, scrubbed well and cubed 3/4 cup mayonnaise 1/2 cup Creole mustard (recommended: Zatarains) 2 tablespoons apple cider vinegar 1 teaspoon sugar Salt and freshly ground black pepper 1 small Vidalia onion, chopped 2 stalks celery, chopped 2 cloves garlic, chopped Instructions: Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool. In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper. Once cool, add potatoes to a large bowl. Add chopped onions, celery, and garlic. Pour the dressing over the potatoes and mix well. Season with salt and pepper, if needed. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 30930,"Roasted Red Pepper Dip 4 roasted red peppers, patted dry and coarsely chopped 1 cup ricotta cheese Salt and freshly ground black pepper 1 endive, leaves separated Pita crisps (recommended: Stacy's brand) Instructions: Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps. ","[Arneis, Vermentino, Grner Veltliner, Sauvignon Blanc]" 30931,"Grape and Ricotta Galette with Fennel Crust and Red Wine Syrup 1 1/2 cups all-purpose flour, plus for dusting 1 tablespoon ground fennel 1 teaspoon flaky sea salt, crushed
1 stick (8 tablespoons) unsalted butter, cold, cut into cubes 1/4 cup white grape juice, cold
7 ounces almond paste, crumbled 1/3 cup granulated sugar 3/4 teaspoon flaky sea salt, crushed
1 cup strained whole-milk ricotta, at room temperature (drain off excess liquid through a sieve or cheesecloth before measuring) 2 teaspoons lemon zest (1 large lemon)
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 large eggs, at room temperature
2 cups halved seedless green grapes
2 cups halved seedless red grapes
2 tablespoons honey
2 tablespoons turbinado sugar 2 cups red wine, such as a Malbec or Pinot Noir 1 cup granulated sugar 1 tablespoon fennel seed Instructions: For the fennel crust: Add the flour, ground fennel and crushed sea salt to a food processor and pulse to combine. Next add the butter and pulse to pebble-size granules. With the food processor running, slowly stream in the cold grape juice -- stop when the dough comes together, even if you haven't added the full 1/4 cup. Remove the dough from the food processor, form into a disc, and wrap with plastic wrap. Refrigerate for at least 2 hours or overnight. For the grape and ricotta filling: To a stand mixer fitted with the paddle attachment, add the crumbled almond paste, granulated sugar and 1/4 teaspoon of the crushed sea salt. Turn the mixer on low speed and slowly increase the speed to medium-high. Continue to beat the almond paste on high speed for 3 to 4 minutes, until the sugar is completely combined with the almond paste. (The mixture will have softened for the most part, but some of the almond paste will still have the texture of sand.) Add the ricotta, lemon zest, cinnamon, nutmeg and one of the eggs. Beat on medium-high for an additional 3 to 4 minutes, scraping the sides and bottom of the bowl halfway through to ensure the almond paste is completely combined with the ricotta. Set aside at room temperature until ready to use. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Remove the rested dough from the refrigerator and let it come to room temperature; this can take anywhere from 30 minutes to over an hour. Just before rolling out the dough, combine the green grapes, red grapes, honey and the remaining 1/2 teaspoon crushed sea salt in a bowl. Set aside. (Do not let the mixture sit for any length of time or the grapes will release too much liquid.) On a lightly floured work surface, roll out the dough into a 14-inch round. Roll the crust onto the rolling pin, then unroll it onto the prepared baking sheet; arrange in the center of the baking sheet (the sides will overhang by a couple inches). Using an offset spatula, evenly spread the ricotta frangipane onto the crust, leaving a 2-inch border. Mound the grape mixture (and any honey from the bowl) in the center of the frangipane, leaving at least a 2-inch border of frangipane. Gently fold the sides of the crust toward the center, covering 1 to 2 inches of the grapes. Allow the dough to fold over and land naturally; the galette doesn't have to look perfect, as long as all the sides are folded over to seal the filling inside the dough. Whisk the remaining egg and brush it generously over the crust. Sprinkle the turbinado sugar over the crust and grapes. Bake for 35 to 40 minutes. When done, the crust will be a deep golden brown, the grapes will have browned slightly but still hold their shape, and the frangipane will look set except for a little bubbling in the center. Let cool. For the red wine syrup: In a medium saucepan, combine the red wine, granulated sugar and fennel seed. Bring to a boil and cook until reduced to about 3/4 cup, 15 to 20 minutes. Strain the fennel seeds from the syrup and let cool; the syrup will thicken as it cools. If the syrup becomes too thick, stir in warm water, 1 tablespoon at a time, until it reaches the desired consistency. (Makes 3/4 cup.) To serve: Slice the galette and drizzle with red wine syrup. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30932,"Braised and Charred Octopus Taco 3 pounds baby octopus One 750-ml bottle red wine
One 32-ounce carton chicken stock
3 carrots, coarsely chopped
1 head garlic, coarsely chopped, plus 4 cloves 1 yellow onion, coarsely chopped
1 shallot, coarsely chopped
Salt and black pepper
Red pepper flakes
2 tablespoons olive oil Juice of 1 lemon 2 cups arugula 1 tablespoon Dijon mustard 1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and black pepper 1 tablespoons olive oil 1 clove garlic Juice of 1 to 2 lemons
1 can black olives
1 jar Kalamata olives
1/2 jar green olives 1/2 cup pistachios 1/4 cup fresh basil leaves Pinch red pepper flakes
Salt and black pepper 2 cups white vinegar 2 tablespoons sugar
1 tablespoon salt
Pinch red pepper
5 or 6 carrots, shaved on a mandolin
3 Thai chiles
16 ounces Greek yogurt Juice of 2 lemons
3 cloves garlic
Salt and black pepper
Pinch red pepper flakes
Corn tortillas, for serving Instructions: For the octopus: Add the octopus, red wine, chicken stock, carrots, 1 head garlic, onion, shallot and some salt, black pepper and red pepper flakes to a large stockpot. Bring to a simmer and cook for 20 minutes. Drain and set aside. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the octopus, 4 garlic cloves, lemon juice and some salt and pepper. Saute for 4 to 5 minutes. For the arugula salad: Toss together the arugula, mustard, olive oil, vinegar and some salt and pepper in a bowl. For the olive tapenade: Add the olive oil, garlic and lemon juice to a food processor and pulse to blend. Add the black olives, Kalamata olives, green olives, pistachios, basil, red pepper flakes and some salt and pepper. Pulse to a chunky puree. Add 1/2 cup of the tapenade to the arugula salad. For the pickled carrots: Bring the vinegar, salt and sugar to a low simmer in a small saucepan. Add the carrots and Thai chiles and simmer for 8 to 10 minutes. Drain and let cool. For the zesty yogurt: In a food processor, blend the yogurt, lemon juice, garlic, a decent amount of salt, and a pinch each of black pepper and red pepper flakes. To plate: Top a tortilla with arugula salad followed by 3 to 4 baby octopus and some pickled carrots. Drizzle with zesty yogurt.
","[Chianti, Pinot Noir, Syrah, Grenache Blanc]" 30933,"Szechuan Beef Tenderloin Stuffed with Peking Duck 1 pound edamame (immature soybeans in their pods) 2 cups chicken stock 2 cups glutinous rice (sushi rice from the Asian section of store) 3 3/4 cups cold water 2 teaspoons salt 1 tablespoon minced fresh tarragon leaves 1/3 cup rice wine vinegar 4 tablespoons butter 1 ready cooked Peking duck (from a Chinese restaurant or vendor) 2 scallions, white and tender green parts only, cut thinly on the bias 1 tablespoon hoisin sauce 1 tablespoon Ming's Ginger Soy Syrup, recipe follows 6 (4 to 6-ounce) filet mignon steaks 1/2 cup wasabi peas 2 tablespoons red, green and black peppercorns 1 teaspoon kosher salt
1/2 cup demi-glace Salt and freshly ground black pepper 2 tablespoons grapeseed oil
1 liter canola oil, or enough as needed to deep-fry 12 baby carrots Grape seed oil (as needed to lightly coat pan) 3 tablespoons minced garlic (about 6 to 9 garlic cloves) 2 tablespoons peeled, minced fresh garlic root (about a 1 1/2 to 2-inch piece 1 bunch scallions (white and tender green parts only), sliced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 cup naturally brewed soy sauce
1 cup honey 2 limes, juiced Instructions: For the edamame: Add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and add to a pot (reserving about 1/2 cup for texture in a separate bowl) along with chicken stock. Set aside until needed, at which time you will heat and then puree just before serving. For the rice: Rinse rice in strainer under cold water. Add rice, 3 3/4 cups cold water and salt to a saucepot. Cover and let soak for a half hour. Remove lid, then turn heat to medium and bring to a boil. Reduce heat to low, cover and cook for 15 minutes without removing the lid. Transfer to a mixing bowl, stir in tarragon, vinegar, and cover with a clean damp kitchen towel and keep at room temperature. For the stuffing: Remove the meat from the Peking duck, reserving the skin and bones in a saute pan. Finely shred enough duck meat to make 6 tablespoons shredded duck, and place in a mixing bowl. Stir in scallions, hoisin sauce, and ginger soy syrup and set aside at room temperature until needed. For the filet mignon: Cut a slit in the top center of each steak to hold the stuffing. With a spice grinder, with a mortar and pestle (if you are strong and persistent), or with a coffee grinder dedicated to grinding spices, pulverize the wasabi peas, peppercorns, and salt, together. Stuff the steaks with even amounts of the duck mixture and tie up with butcher's string to help them keep their shape through the searing process. Coat each filet with the wasabi/peppercorn mixture and set aside briefly. Return to the edamame and heat the beans and chicken stock over medium-high heat until the chicken stock is reduced by half. Remove from heat and keep warm. For the sauce: To the pan of duck skin and bones, add enough water to cover and the demi-glace. Cook until the liquid is reduced by half and strain through a chinois. Discard the skin and bones. Season the reduction with salt and pepper, to taste. Transfer to a small bowl and keep warm by nesting the bowl in another bowl of hot water. To cook the filet mignon: Preheat oven to 375 degrees F. Heat 1 tablespoon of the grapeseed oil over medium-high heat in a saute pan with oven safe handles (reserving the other tablespoon of oil). When the oil begins to shimmer add the steaks to the pan, stuffed side down first, and sear, leaving undisturbed for the first 2 minutes or so to let the caramelization process begin to allow the stuffing to integrate into the meat and to prevent tearing the beef. Add the reserved grapeseed oil and flip the steaks, searing the other side in the same way, leaving undisturbed for about 2 or 3 minutes. Transfer to the oven to finish to an internal temperature of 125 degrees F as measured with an instant-read thermometer, about 8 to 15 minutes depending on the thickness. Remove from oven and let carryover cook to about 132 degrees F for medium-rare, or cook to your liking. When you have placed the filet mignon in the oven, puree the edamame with an immersion blender and toss in the reserved whole beans for texture. Cover and keep warm. Remove steaks from oven, if done, and let rest as indicated above. For the rice: Using a 3-inch circle cutter, form the sushi rice into \cakes.\ Melt the butter in a large skillet over medium-high heat and lightly fry the rice circles until golden brown on each side. Leave each side undisturbed for the first 2 to 3 minutes to prevent the \cakes\ from breaking apart. For the carrots, heat the canola oil in a saute pan and deep-fry carrots. Spoon some edamame puree in the left center of serving plate and some duck essence (sauce) on the right center of plate. Place a sauteed circle of rice in the center topped with a stuffed steak and 2 fried carrots on the very top. Recipe courtesy Ming Tsai: In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator. Yield: about 2 cups or 32 servings of 1 tablespoon each. ","[Pinot Noir, Chianti, Tempranillo, Shiraz]" 30934,"Weeknight Bolognese 2 tablespoons good olive oil, plus extra to cook the pasta 1 pound lean ground sirloin 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 1/4 cups dry red wine, divided 1 (28-ounce) can crushed tomatoes, preferably San Marzano 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 3/4 pound dried pasta, such as orecchiette or small shells 1/4 teaspoon ground nutmeg 1/4 cup chopped fresh basil leaves, lightly packed 1/4 cup heavy cream 1/2 cup freshly grated Parmesan cheese, plus extra for serving Instructions: Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side. ","[Barolo, Barbaresco, Chianti, Rioja]" 30935,"Baked Chinese Egg Rolls 2 cups thawed frozen stir-fry vegetables 1 cup diced or shredded cooked chicken 2 tablespoons hoisin sauce 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 1 egg, beaten sesame seeds Instructions: Heat the oven to 400 degrees F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares. Stir the vegetables, chicken and hoisin sauce in a medium bowl. Spoon about 1/4 cup vegetable mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like a jelly roll. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg and sprinkle with the sesame seeds, if desired. Bake for 20 minutes or until the pastries are golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30936,"Warm Lobster Rolls 1 pound cooked lobster meat 5 tablespoons unsalted butter, divided 1/2 cup small-diced celery Kosher salt and freshly ground black pepper 1/2 teaspoon minced fresh dill, plus extra for garnish 1/2 teaspoon minced fresh parsley Juice of 1 lemon 6 top-sliced hot dog buns, such as Pepperidge Farm Instructions: Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley and half of the lemon juice. Stir well. Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned. Place the rolls, cut-side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30937,"Barbecue Bean Chili Dogs 1 cup barbecue sauce 1 15-ounce can kidney beans, drained and rinsed 1 15-ounce can black beans, drained and rinsed 2 tablespoons chili seasoning mix 1 tablespoon packed light brown sugar 1 tablespoon yellow mustard Vegetable oil, for brushing 8 all-beef hot dogs 8 hot dog buns 1/2 medium white onion, chopped Instructions: Make the chili: In a large saucepan over medium-low heat, stir together the barbecue sauce, kidney beans, black beans, chili seasoning, brown sugar and mustard. Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes, stirring occasionally. Meanwhile, make the hot dogs: Set up a grill or preheat a grill pan over medium heat. When ready to start cooking, brush the grates with vegetable oil. Place the hot dogs on the hot oiled grill and cook, turning occasionally, for 10 minutes or until heated through. Toast the buns on the grill, if desired. Put the hot dogs in the buns and top with the chili. Serve hot topped with the chopped onion. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 30938,"Spaghetti or Not 1 small spaghetti squash (about 2 1/2 pounds) 1 tablespoon extra-virgin olive oil, plus more for drizzling 1/2 cup diced pancetta (about 3 ounces) 1/2 onion, chopped 2 cloves garlic, chopped 2 to 4 anchovy fillets 1/2 teaspoon red pepper flakes 1/2 cup dry white wine 1 28-ounce can whole peeled tomatoes 1/4 cup chopped pitted kalamata olives 2 tablespoons capers, drained 4 basil leaves, plus more for topping Kosher salt and freshly ground pepper Grated parmesan, for topping Instructions: Cut the squash in half lengthwise and scoop out the seeds. Put the squash cut-side down in a microwave-safe dish with 1 cup water. Cover loosely with plastic wrap and microwave until tender, about 15 minutes. Uncover and let cool slightly. Use a fork to scrape out the flesh in strands; transfer to a bowl. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 4 minutes. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook 30 seconds. Add the wine; bring to a boil and cook until reduced by half, 2 to 3 minutes. Add the tomatoes, crushing them into the skillet with your hands. Bring to a boil, then reduce the heat to medium low and stir in the olives, capers and basil. Simmer, stirring occasionally, until thickened, about 10 minutes. Add the spaghetti squash to the sauce and toss to coat. Season with salt and pepper. Divide among shallow bowls and drizzle with olive oil. Top with basil and parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 30939,"Sausage and Pepper Frittata 1 tablespoon extra-virgin olive oil 3 links hot Italian sausage, casings removed, crumbled 1 red bell pepper, cut into 1/4-inch dice 1 yellow bell pepper, cut into 1/4-inch dice 12 large eggs 1 cup grated Parmigiano-Reggiano cheese Kosher salt Instructions: Preheat the oven to 350?. Coat a 10-inch ovenproof nonstick saute pan with the olive oil. Add the sausage and cook over medium heat until browned, 3 to 4 minutes. Add the bell peppers and saut until tender, about 5 more minutes. Whisk the eggs and 1/4 cup water in a large bowl. Add the cheese and season lightly with salt. Using a heatproof rubber spatula, stir the eggs into the pan with the sausage and peppers until evenly distributed. Cook the frittata until the eggs are set on the bottom and around the sides of the pan, about 4 minutes. Place the pan in the oven and bake until the eggs are cooked through, about 15 minutes. Remove the frittata from the pan and cut into wedges. Serve hot or at room temperature. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30940,"Pork Wellington with Cherry Port Sauce 2 tablespoons canola oil 1/2 yellow onion, diced
Kosher salt and freshly ground black pepper
1 teaspoon fresh thyme, chopped
2 cornbread muffins or 1/2 cornbread loaf 1 tablespoon olive oil
One 12- to 16-ounce pork tenderloin Nonstick cooking spray, for the baking sheet 6 slices ham (about 4 ounces total) 1/4 cup Dijon mustard One 10-by-15-inch sheet frozen puff pastry, thawed All-purpose flour, for dusting 1 large egg, beaten
2 tablespoons cold unsalted butter 1 shallot, finely chopped
1 1/2 cups fresh or thawed frozen cherries 1/2 cup low-sodium chicken broth
1/4 cup tawny port
1 tablespoon honey
Kosher salt and freshly ground black pepper
Instructions: For the pork wellington: Preheat the oven to 400 degrees F. In a large skillet, heat the canola oil over medium-high heat. Add the onions, season with salt and pepper and cook until the onions are soft and translucent, about 5 minutes. Remove from the heat and stir in the thyme leaves. Break up the cornbread in a bowl, add the onion-thyme mixture and stir to combine. Set aside. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork with salt and pepper. Sear the pork, turning as needed, until golden brown all around, 3 to 4 minutes. Transfer to a plate and let cool completely. Reserve the skillet to make the sauce. Spray a baking sheet with nonstick cooking spray. On a cutting board, lay out the ham slices, overlapping them to create a rectangle about 12 inches long. Rub the tenderloin completely with the mustard and place over the ham slices. Wrap the ham over the tenderloin to seal in the mustard. Lay out the puff pastry sheet on a floured surface and roll out to a rectangle with the long sides 2 inches longer than the pork tenderloin. Spread the cornbread mixture around the pastry sheet, leaving about a 1-inch border all the way around. Place the wrapped tenderloin along one of the long sides of the pastry. Roll the tenderloin up in the pastry, making sure it's completely wrapped. Fold in the pastry ends, brush with the beaten egg and tuck in. Place the wrapped pork on the prepared baking sheet with the seam on the bottom and brush liberally with the beaten egg. Bake until the crust is golden brown and the tenderloin registers an internal temperature of 140 degrees F on an instant-read thermometer, 25 to 35 minutes. Let rest for 10 minutes, then slice and serve. For the cherry port sauce: In the same skillet you seared the pork, melt 1 tablespoon of the butter over medium heat, add the shallot and cook, stirring, for 30 seconds. Add the cherries, broth, port and honey. Increase the heat to high and simmer, stirring often, until the sauce is reduced to a glaze, about 10 minutes. Whisk in the remaining 1 tablespoon butter. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 30941,"Oregon Chai Milkshake 8 ounces chai concentrate 14 ounces vanilla ice cream Instructions: Put all ingredients in a blender and mix until smooth. ","[India Pale Ale, Brown Ale, Riesling, Gewrztraminer]" 30942,"Corn Grilled in the Husk with Roasted Red Bell Pepper Butter 4 ears corn, unhusked Red Bell Pepper Butter, recipe follows 2 red bell peppers 1 pound butter, at room temperature 1/4 cup basil leaves 2 tablespoons lime juice Salt and freshly ground pepper Instructions: It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter. F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn. Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds. In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper. Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 30943,"Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette 2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets) 1 head bibb lettuce, torn 1 ripe pear, thinly sliced 1/2 lemon, juiced 8 ounces Maytag or other blue cheese, crumbled 2 tablespoons white wine vinegar 1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner) 1/3 cup extra-virgin olive oil, eyeball the amount Salt and freshly ground black pepper Instructions: Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30944,"Vegan Chocolate Lava Cakes Nonstick cooking spray, for the ramekins 1 cup all-purpose flour 3/4 cup vegan sugar or coconut sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup chickpea aquafaba (liquid drained from a 15.5-ounce can chickpeas)
1/2 cup vegan chocolate chips
1/4 cup coconut oil
3 tablespoons tahini
Flaky sea salt, for garnish
Instructions: Preheat the oven to 350 degrees F. Generously spray four 4-ounce disposable aluminum ramekins with nonstick cooking spray. Place the ramekins on a rimmed baking sheet. Sift together the flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. Whisk to combine.
Pour the aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form, 3 to 5 minutes.
Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, whisking in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then stir into the flour mixture. Fold in the whipped aquafaba with a rubber spatula until combined.
Fill the ramekins about halfway with the batter. Use your fingertips to create a well in the center. Pour 2 teaspoons of the tahini into each well. Cover the tahini with more batter by creating a small disc of batter and gently placing it on top. The goal is to hide the tahini but not press it out of the well.
Bake until the cake edges are firm and the tops are slightly cracked but set, 20 to 25 minutes. Invert onto serving plates, garnish with a sprinkle of flaky sea salt and serve immediately. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 30945,"Eggs Benedict Breakfast Salad 1 tablespoon white wine vinegar, plus more for poaching the eggs 3 tablespoons olive oil 1/2 small onion, chopped 5 ounces Canadian bacon, cut into 1/4-inch strips Kosher salt and freshly ground black pepper Zest and juice of 1/2 lemon 2 tablespoons plain low-fat yogurt 5 ounces mixed greens (about 8 cups) 1/2 cup red and yellow grape tomatoes, halved 2 whole-grain English muffins 4 large eggs Instructions: Fill a large wide pot with about 3 inches of water and a hefty splash of vinegar. Bring to a low simmer. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet. Add the onions, bacon, a pinch of salt and a few grinds of pepper, and cook, stirring frequently, until the onion and the bacon are browned in spots, about 5 minutes. Remove from the heat and let cool. Put the remaining 2 tablespoons oil and the 1 tablespoon vinegar, the lemon zest and juice, yogurt, 1 tablespoon water and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake well to combine. (The dressing can be made a day ahead; shake well before serving.) Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl. Add salt to taste. Divide among 4 salad bowls. Toast the English muffins and cut each in half. Crack 1 egg into a small bowl. Swirl the simmering water, then gently slide the egg into it. Repeat with the remaining eggs. Cook until the whites are set and the yolks are still runny, 3 to 4 minutes. Remove the eggs with a slotted spoon and place 1 on top of each salad. Garnish each salad with 2 English muffin pieces and a few grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30946,"Peaches Cardinal Hume 1 pound granulated sugar 2 1/2 pints (5 cups) water 1 vanilla pod 10 large ripe peaches 1 pound raspberries 7 ounces caster sugar (superfine) Mint leaves and confectioners' sugar, for serving Instructions: Put the granulated sugar into a saucepan large enough to hold the peaches. Add the water and the vanilla pod and bring to the boil, gently to begin with, stirring until the sugar dissolves. When simmering put in the peaches. Bring back to simmering point and very gently poach for 8 minutes. Remove the peaches and peel while still warm. The syrup can be bottled and used to poach other fruits. Put the peaches in a beautiful glass dish and chill. Liquidise the raspberries with the caster sugar and pass through a sieve if you wish to get rid of the pips. When ready to eat, pour the red puree over the succulent peaches. Decorate with mint leaves dragged through icing (confectioners') sugar. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 30947,"Mushroom Ravioli with Mushroom Sauce 10 ounces mushroom ravioli, or cheese filled ravioli 2 tablespoons olive oil 2 ounces shiitake mushrooms, sliced 4 ounces white mushrooms, sliced 1 clove garlic, finely chopped 1/4 cup brandy 1 cup heavy cream 1/2 teaspoon nutmeg Salt and pepper 1/2 cup grated Parmesan Instructions: Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in 1/4 cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with grated Parmesan and fresh ground black pepper. ","[Chardonnay, Barolo, Pinot Grigio, Sparkling wine]" 30948,"Pasta Primavera 3 tablespoons olive oil 2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally 4 cloves garlic, minced 1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note) 1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions Instructions: For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside. To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30949,"Turkey Breast with Gravy 1 gallon water 1 cup kosher salt, plus more for seasoning 1/2 cup firmly packed light brown sugar 1 (6 to 7) pound turkey breast, on the bone 8 tablespoons unsalted butter, melted Freshly ground black pepper 1 shallot, minced 4 cloves garlic, smashed 1 sprig rosemary, minced (about 1 tablespoon) 1 sprig thyme leaves, minced (about 1 teaspoon) 1 bay leaf 1 teaspoon kosher salt Freshly ground black pepper 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 4 cups low-sodium chicken broth Instructions: Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. Cool to room temperature then submerge the turkey breast in the brine. Refrigerate for 4 to 8 hours. Remove the turkey from the brine and discard the brine. Pat the turkey breast dry and set aside. Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 180 degrees F as it rests.) Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes. Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30950,"Soy-Glazed Chicken and Tofu with Spring Vegetables 4 tablespoons olive oil 1 large chicken breast, skin removed, diced into 1-inch pieces Salt and pepper, to season 3 ounces firm tofu, cut into 1-inch cubes and lightly dusted with flour 2 ounces broccoli florets, chopped
2 ounces fresh snap peas 1/3 cup honey 1/4 cup reduced-sodium soy sauce 3 ounces shelled edamame beans 1 pinch red pepper flakes Instructions: Set a saute pan with 2 tablespoons of the olive oil over medium-high heat. Season the chicken with salt and pepper and, once oil starts to smoke lightly, place the chicken into the hot pan. Saute the chicken until it is cooked through. Remove the chicken from the pan and set aside.
Wipe the pan clean and set it back over medium-high heat. Add the remaining 2 tablespoons olive oil. Once the oil begins to lightly smoke again, add the floured tofu and saute until golden brown on all sides. Remove the tofu from the pan and set it aside.
Next, add the broccoli and peas to the pan and saute until tender. Reduce heat to medium-low and push the vegetables to one side of the pan. Add the honey to the other side of the pan and heat it until it begins to simmer. Add the soy sauce and bring everything to a simmer.
Stir in the edamame and red pepper flakes, cooking for 30 seconds, before adding the chicken and tofu to the pan. Saute everything together until all the ingredients are evenly coated and glazed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 30951,"Lamb Stew 1/4 cup vegetable oil Flour, for dredging 2 1/2 pounds lamb shoulder, cut into 2-inch cubes, or purchase precut lamb stew meat 4 teaspoons kosher salt Freshly ground black pepper 2 tablespoons unsalted butter 2 medium onions, cut into sixths 5 cloves garlic, minced 1 tablespoon tomato paste 10 cups cold water, or low-sodium chicken broth 6 sprigs parsley 6 sprigs fresh thyme 2 bay leaves 1 1/4 pounds medium red potatoes, quartered 4 medium carrots, cut into 1-inch pieces 2 celery stalks, cut into 1-inch pieces 7 canned whole, peeled tomatoes, lightly crushed 1 tablespoon red wine vinegar Instructions: Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of waxed paper. Season half the lamb with 1 teaspoon of the salt and some pepper. Dredge in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan. Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return the lamb to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours. Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar. Divide among bowls and serve immediately. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 30952,"Pumpkin Chocolate Chip Cookies 2 1/2 cups all-purpose flour (see Cook's Note) 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, at room temperature 1 cup packed light brown sugar 2 large eggs 1 cup canned pure pumpkin puree 1 teaspoon pure vanilla extract One 12-ounce bag semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F and line two baking sheets with parchment. Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl. Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.
With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.
Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking.
Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.
When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30953,"Matzo Magic Bars Vegetable oil cooking spray, for the pan 1 cup (120 grams) matzo meal 3 tablespoons (46 grams) granulated sugar Pinch kosher salt 1/2 cup unrefined coconut oil, melted 1/3 cup (52 grams) dried cherries (or other dried fruit, chopped if desired) 1 1/4 cups (230 grams) dairy-free chips (combination of dark chocolate, peanut butter and vegan rainbow chips) 1/2 cup (70 grams) roasted and salted pistachios, coarsely chopped 1/2 cup (30 grams) unsweetened coconut flakes One 11.6-ounce can sweetened condensed coconut milk 1 teaspoon vanilla extract Sprinkles, for garnish Instructions: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with a strip of parchment paper to overhang on two sides by 2 inches. In the prepared baking pan, add the matzo meal, sugar, and salt. Pour the coconut oil over the matzo mixture and gently stir to combine. Then, using a spatula or the flat bottom of a glass or dry measuring cup, pat down the matzo into an even layer to form a crust. Top with the dried cherries in an even layer, then top with a layer of your preferred dairy-free chocolate, peanut butter and/or vegan rainbow chips. Sprinkle on the pistachios and coconut flakes. Open the can of condensed coconut milk, pour in the vanilla and stir gently to combine. Pour the condensed coconut milk evenly over the bars. Bake until the coconut is toasted and golden all over and the bars are set, 25 to 30 minutes. Garnish with the sprinkles and cool completely in the pan. Chill in the fridge for at least 1 hour before cutting into 16 bars. Store in the refrigerator in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30954,"Fancy Grilled PB and J 2 to 3 slices bacon, cut into 2 or 3 pieces each 1/2 medium yellow onion, halved and thinly sliced Kosher salt and freshly ground black pepper 4 tablespoons peanut butter
2 slices sourdough bread
1 tablespoon apricot or peach jam
2 ounces grated manchego cheese
1 slice provolone
1 slice Swiss cheese
3 tablespoons mayonnaise
Instructions: Heat a nonstick skillet over medium heat until hot. Add the bacon to the skillet and cook until not quite crisp, about 2 minutes per side; remove to a plate. Add the onions to the skillet, season with a pinch of salt and pepper and cook until golden, about 10 minutes. Transfer to a paper towel-lined plate to drain any fat. Wipe the skillet and place it back on the heat. Begin building the rest of the sandwich: Spread peanut butter on both slices of bread, then spread jam on both slices as well. Place the manchego on one of the slices, then cut the provolone in half and place on top of the manchego. Cut the Swiss cheese in half and place on top of the jam on the other slice. Pile the onions on top of the provolone cheese, followed by the pieces of bacon. Make the sandwich by closing the 2 filled sides of bread together and press slightly to help it all stay together. Spread the top of the sandwich with half the mayonnaise. Place the sandwich into the skillet mayonnaise-side down. Spread the rest of the mayonnaise on the top of the sandwich. Fry until the outsides of the sandwich are golden brown and the cheese in the middle is melted, 3 to 4 minutes each side. Cut in half and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30955,"Gumball Machine Melon Cocktail Keg 2 large honeydew melons, halved and seeded 2 large cantaloupe melons, halved and seeded 1 seedless watermelon, halved One 750-milliliter bottle vodka, chilled One 750-milliliter bottle orange liqueur, such as triple sec, chilled 12 cups seltzer, chilled Instructions: Using a melon baller, scoop as many balls as you can from the honeydew, cantaloupe and watermelon. Save the scraps for another use. Put the melon balls on a baking sheet in a single layer and freeze until solid, about 2 hours. Transfer to a resealable container and keep frozen until ready to use, up to 2 weeks. Meanwhile, drill a hole in a 3-gallon plastic container, about 2 inches from the bottom, with a power drill fitted with a 5/8-inch drill bit. Snip any ragged pieces of plastic with scissors and securely attach a keg tap. Wash well to remove any plastic bits.
Invert a 16-by-10-by-7-inch red plastic bucket (144 ounces). Attach the bottom of the keg to the bottom of the bucket with hot glue. Wrap a 4-foot red cord around where the keg and bucket meet to cover the seam; glue it in place. Cover the lid with red contact paper. Apply a chalkboard sticker to the bucket directly below the tap. Use a chalk pen to write 25 cents on the sticker. When ready to serve, put the melon balls in the keg. Pour in the vodka and orange liqueur. Top with seltzer and stir, then top with the lid. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 30956,"Orange Banana Smoothie 1 1/2 cups freshly squeezed orange juice (4 oranges) 1 tablespoon freshly squeezed lime juice 1 cup strawberries, tops removed, and cut in 1/2 1 to 1 1/2 ripe bananas Instructions: Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold. ","[Chardonnay, Moscato, Sauvignon Blanc]" 30957,"Smothered Pork Medallions and Gravy Peanut or vegetable oil, for deep-frying 12 (1/2-inch) slices center cut pork, tenderized and pounded with a mallet Cajun spices, recipe follows Flour, for dredging Kosher salt Freshly ground pepper 3 eggs 2 tablespoons water Smother Gravy, recipe to follow Scallions sliced on the bias, for garnish 1/4 cup kosher salt 1/4 cup cayenne powder 1/4 cup paprika 1/4 cup garlic granules 1/4 cup black pepper 2 tablespoons onion granules 2 tablespoons dried oregano 2 tablespoons dried thyme 4 tablespoons unsalted butter 1/4 cup small diced onions 1/4 cup small diced red pepper 1/4 cup small diced celery 1/4 cup brunoised carrot 2 teaspoons chopped garlic 1 tablespoon fresh thyme 1 tablespoon Cajun spices 2 to 4 tablespoons flour 3 cups unsalted chicken stock 2 tablespoons Worcestershire sauce Kosher salt Freshly ground black pepper Instructions: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. Season the pork with the Cajun spices, according to your taste. Season the flour with salt and pepper. Whisk the eggs until foamy and add water. Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again. Fry the pork in batches, until crust is golden, about 3 to 4 minutes. Drain on paper towels to remove any excess oil. Serve with Smother Gravy and garnish with scallions. Mix well. Store in glass or plastic container with lid. Yield: about 1 1/2 cups In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 minutes, until vegetables are tender. Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden. Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste. Yield: 4 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 30958,"Lobster, Creole Style: Enchilado de Langosta 1 small onion, 1/2-inch dice 1 large red pepper, 1/2-inch dice 3 cloves garlic, minced 6 tablespoons Spanish olive oil 1 cup Sherry 1 (10-ounce) can whole tomatoes, chopped 1 tablespoon tomato paste 1 bay leaf 1/2 cup (1/2-inch dice) roasted red peppers (from about 2 peppers) 1 dried ancho cl 1 tablespoon Worcestershire sauce 1/2 cup chopped cilantro 4 spiny lobster tails, cut into 1 1/2-inch rounds and steamed Instructions: Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry. Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho cl, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 30959,"Pizza Disco Fries 1 pound frozen waffle fries 1/2 cup pizza sauce 1/2 cup pepperoni, quartered
2 cups shredded mozzarella
1/4 cup banana peppers, chopped
Instructions: Cook the waffle fries according to the package instructions. Preheat the oven to broil. Put the pizza sauce in a microwave-safe bowl and microwave until hot. Put the hot fries on a large heatproof plate or platter. Top with the pizza sauce, half of the pepperoni, the cheese and the remaining pepperoni. Broil until the cheese is melted and bubbly, about 3 minutes. Top with the banana peppers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 30960,"Endive Spears Stuffed with Herbed Goat Cheese 4 ounces soft goat cheese 2 tablespoons heavy cream, approximately 1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried 1 1/2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon fresh chives, minced Freshly ground black pepper 1 large head endive, or 2 small heads Sweet paprika, optional Instructions: In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling. Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30961,"Smoked Gouda Frittata with Winter Greens 12 large eggs 1/2 cup milk
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 1/4 cups shredded smoked gouda cheese (about 4 1/2 ounces) 2 tablespoons extra-virgin olive oil 6 ounces winter greens (such as kale, escarole and/or arugula), roughly chopped (about 8 cups) 4 cloves garlic, thinly sliced 1 teaspoon finely chopped fresh rosemary Pinch of red pepper flakes Instructions: Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside. Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the greens, garlic, rosemary and red pepper flakes and cook, stirring occasionally, until the greens are wilted, about 5 minutes. Season with salt and pepper. Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 30962,"Double French Toast 4 large eggs 1/2 cup French vanilla creamer
1 teaspoon vanilla extract
6 to 8 thick-cut slices honey wheat bread
1/4 cup sugar
1 teaspoon ground cinnamon
6 to 8 tablespoons salted butter, for pan-frying
Maple syrup, for serving
Instructions: In a large bowl, whisk together the eggs, creamer, and vanilla until fully combined. Pour the mixture onto a large plate with edges, such as a pie plate or baking dish. Dip the bread slices into the mixture, being sure to coat both sides evenly. In a small bowl, whisk together sugar and cinnamon; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat, and pan-fry two slices of battered bread at a time until golden brown, about 2 minutes per side. When the second side is golden brown, generously sprinkle cinnamon and sugar onto each piece and flip again. Let the sugar caramelize for 30 second to 1 minute; repeat process on the other side. Remove from the skillet and transfer to a plate; repeat process with remaining butter, battered bread and cinnamon sugar, two slices at a time. Transfer to plates and serve with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30963,"Apple Pie Thumbprint Cookies 1 pound baking apples such as Golden Delicious, Gala or Fuji (2 to 3 apples), peeled, cored and cut into 1/4-inch dice (about 2 1/2 cups diced) 1 tablespoon lemon juice (from about 1/2 lemon) 1/2 teaspoon apple pie spice 1/4 teaspoon pure vanilla extract 1 cup sugar 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature 1 teaspoon cornstarch 1 3/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon fine salt 1 large egg Instructions: Toss together the apples, lemon juice, apple pie spice, vanilla and 1/3 cup of the sugar in a medium bowl. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat with the butter. Cover and cook, stirring occasionally and adding about 1/4 cup water if the mixture becomes too dry or begins to brown, until the apples are tender and shiny, about 20 minutes. When the apples are tender, there should be some liquid left in the skillet; if not, add 1/4 cup water and stir. Mix the cornstarch with 1 teaspoon water in a small bowl and pour it into the apple mixture. Stir well and bring the mixture to a boil to activate the starch. Cook until thick and bubbly, 30 seconds to 1 minute more. Transfer to a bowl and refrigerate for 15 minutes. Whisk together the flour and salt in a bowl. In another bowl, beat the remaining 8 tablespoons butter and 2/3 cup sugar with an electric mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg until just combined. Turn the mixer to low and gradually beat in the dry ingredients in 2 additions, beating until just incorporated.
Line 2 baking sheets with parchment. Scoop 1-tablespoon portions of dough and roll between your hands to form 1-inch balls. Place about 2 inches apart on the prepared baking sheets. Gently press a thumbprint into the center of each ball about 1/2 inch deep, being careful not to crack the edges. Fill each indentation with 1 teaspoon of the filling, then chill the cookies 15 minutes in the freezer.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake, rotating the baking sheets from top to bottom and front to back about halfway through, until the cookies are set, about 30 minutes. Cool the cookies completely on the baking sheets. Store the cookies in an airtight container in the refrigerator for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30964,"Involtini Di Bresaola: Rolled Bresaola Generous 1/2 pound/250 g fresh sheep's milk ricotta cheese 2 tablespoons/ 30 ml extra-virgin olive oil Freshly ground black pepper 16 slices bresaola (air-dried cured beef) Small bunch fresh rucola (rocket or arugula) Instructions: To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately. ","[Barolo, Barbaresco, Gavi, Vermentino]" 30965,"Rabbit Cacciatora One 3 to 4-pound rabbit (a roaster), cut into 12 pieces (4 foreleg pieces, 4 hind legs pieces, 2 loin pieces and 2 saddle pieces), belly separated from ribs and reserved Kosher salt and freshly ground black pepper
3 tablespoons olive oil 4 oil-packed anchovy fillets 4 cloves garlic, cut in quarters 2 carrots, finely chopped 2 small red onions, finely chopped 1 celery stalk, finely chopped 3/4 to 1 cup red wine (try a nice Chianti) 2 1/2 cups chopped Roma tomatoes with their juices 1/2 cup pitted black olives 2 fresh bay leaves 3 tablespoons chopped fresh parsley Instructions: Sprinkle the rabbit with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the olive oil and the rabbit pieces (except for the belly), and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.
Chop the rabbit belly finely. Add to the same pot and saute the rabbit bellies with the anchovies and garlic. Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies are melted. Add the carrots, onions and celery and saute until tender and just beginning to turn golden. Stir in the wine and cook until the sharp wine smell cooks away, about 5 minutes. Add the tomatoes and their juices along with the olives, and give a good stir.
Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes, and stir to coat with the sauce. Cover with a lid. Bring to a simmer and add the bay leaves. Simmer on low for 35 to 40 minutes. Serve sprinkled with chopped parsley. ","[Barolo, Barbaresco, Brunello di Montalcino, Tempranillo]" 30966,"Caprese Skewers 20 baby tomatoes, sliced in 1/2 1 fresh buffalo mozzarella sliced into 40 cubes Fresh basil, larger leaves torn in 1/2 Sea salt and freshly cracked black pepper Extra-virgin olive oil Good aged balsamic vinegar Instructions: Using a skewer, put 1/2 tomato, cut side up, followed by a piece of mozzarella, basil, second piece of mozzarella and finish with another tomato half. Season skewers with salt, pepper, oil and vinegar. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 30967,"Savory Polenta 2 tablespoons olive oil, plus extra for grilling or sauteing if desired 3/4 cup finely chopped red onion 2 cloves garlic, finely minced 1 quart chicken stock or broth 1 cup coarse ground cornmeal 3 tablespoons unsalted butter 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces Parmesan, grated Instructions: Preheat oven to 350 degrees F. In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn. Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan. Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 30968,"\Una De Cada\ Enchilada Casserole For the enchilada sauce: 1 tablespoon olive oil 1/2 cup finely chopped Vidalia or other sweet onion Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 clove garlic, grated on a rasp or finely minced 1 teaspoon ground cumin 1/2 teaspoon dried thyme 1 28-ounce can crushed tomatoes 3/4 cup beef broth For the beef layer: 2 tablespoons olive oil 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper Kosher salt 3 cloves garlic, grated on a rasp or finely minced 1 pound 85 percent lean ground beef 1/2 to 1 teaspoon onion powder 1/2 to 1 teaspoon dried thyme 1 packet (about 1/4 teaspoon) Sazon seasoning 2 Roma tomatoes, seeded and chopped 1/4 cup beef broth Freshly ground black pepper For the chicken layer: 1 rotisserie chicken, skin and bones discarded, meat shredded 1/2 cup shredded cheddar cheese 1/2 cup shredded pepper jack cheese For the casserole: 2 tablespoons unsalted butter, softened 1 1/2 cups shredded cheddar cheese 1 1/2 cups shredded pepper jack cheese 20 to 24 six-inch corn tortillas, cut in half Instructions: Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch of salt and a few grinds of pepper. Cook until the onion is tender, about 6 minutes. Raise the heat to medium high and add the tomato paste; stir with a wooden spoon and cook until it deepens in color, 3 minutes. Add the garlic, cumin and thyme. Cook, stirring, until combined and fragrant, about 1 minute, then add the crushed tomatoes and beef broth. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes. Cover and keep warm over low heat. Cook the beef: Preheat the oven to 350 degrees F. In a large straight-sided pan, heat the olive oil over medium-high heat. Add the onion and green and red bell peppers. Sprinkle with a nice pinch of salt and cook until the onion and peppers are tender but not browned, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more. In this order, add the beef, onion powder, cumin, thyme, Sazon, tomatoes and broth, allowing time between each addition to stir and blend. Cook for another 8 to 10 minutes, stirring to break down the beef into bits. When the beef is cooked through, taste and season with a pinch of salt and a grind or two of pepper. (Sazon adds salt, so be careful not to over-season.) Set aside. Prepare the chicken layer: In a large bowl, toss together the shredded chicken, 1/2 cup of the enchilada sauce and the cheddar and pepper jack cheeses. Set aside. Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep 13-by-9-inch baking dish. In a small bowl, toss the shredded cheeses together. Pour 1 cup of enchilada sauce into the prepared dish. One at a time, dunk the tortilla slices in the still-warm enchilada sauce in the pot and layer them on the bottom of the dish using the straight edges to line the sides, overlapping where needed and covering the entire bottom of the dish. Next, add 1/2 cup of the shredded cheese blend, all of the beef, another 1/2 cup of the shredded cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a final layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all of the layers and top with the remaining shredded cheese blend. Bake until the cheese is melted and the sauce bubbles, about 30 minutes. Let it rest a bit before you slice it, just like lasagna. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30969,"Garden Egg Salad 6 large eggs 1/2 cup low-fat mayonnaise 2 tablespoons whole-grain mustard Kosher salt and freshly ground black pepper 2 scallions (white and green), thinly sliced, 1 rib celery, minced, scant 1/2 cup 2 radishes, grated on the large holes of a box grater 8 romaine lettuce leaves 1 cup pea or other sprouts Instructions: Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water. Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish. Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30970,"Nola's Mashed Red Potatoes 3/4 pound small red bliss potatoes, quartered 12 whole roasted garlic cloves 1/2 cup heavy cream 2 tablespoons butter Salt and freshly-ground black pepper 1 tablespoon chopped green onion, for garnish Instructions: In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender -- do not overcook or potatoes will be watery. Drain well, return pan with potatoes to low heat and shake to dry. Squeeze in garlic cloves, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30971,"Butterscotch Blondies Crisco? Original No-Stick Cooking Spray 1 (18.25 oz.) package Pillsbury? Yellow Cake 1/3 cup butter, softened 3 large eggs 1 cup chopped pecans, toasted* 1 cup (6 oz.) butterscotch-flavored chips 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 teaspoon vanilla extract Instructions: HEAT oven to 350 degrees F. Spray a 13 x 9-inch baking pan with no-stick cooking spray. COMBINE cake mix, butter and 1 egg in large bowl; beat at medium speed of electric mixer until mixture resembles coarse crumbs. Press evenly into prepared pan. BAKE 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips. BEAT sweetened condensed milk, remaining 2 eggs and vanilla in small bowl. Pour evenly over chips. BAKE an additional 25 to 30 minutes or until center is set. Cool thoroughly. Cut into bars. To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly brown. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 30972,"Ricotta Ravioli with Spinach Pesto 2 cups fresh ricotta 1 cup toasted hazelnuts, chopped, divided 1/2 teaspoon nutmeg 1 lemon, zested and juiced Kosher salt and freshly ground pepper 1 (12 ounce) package wonton wrappers 1 egg white, lightly beaten 4 cups spinach, loosely packed 1 clove garlic 1/2 cup grated parmesan cheese 1/2 cup olive oil Instructions: In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes. To make the spinach pesto: In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth. Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 30973,"Baked Alaska 1 1/2 quarts sherbet or ice cream frozen in a melon shaped mold about 12 inches long 1 round (8 by 11/2 --inches) store bought genoise or sponge cake Ovenproof serving platter or tray 16 to 18 inches long 10 egg whites (1 1/3 cups) at room temperature, and in an egg-beating bowl in time for step 2 2 pinches salt 1/2 teaspoon cream of tartar 1 1/2 cups sugar, superfine 1 teaspoon vanilla extract 1 cup confectioner's sugar in a fine-meshed sieve 1 sparkler Instructions: Slice the cake into half-inch layers; cut the cake layers in such a way that you can form a large oval 1/2 - inch thick and 1- inch larger all around than your ice cream mold. Arrange the oval on the platter, cover airtight with plastic wrap, and set aside. Be sure oven is preheated to 450 degrees in time for step 2. Beating the meringue: Start beating the egg whites at moderate speed until they are foaming, beat in the salt and cream of tartar, then gradually increase speed to fast until egg whites form soft peaks. Gradually beat in the sugar, sprinkling in 1/4 cup at a time, beating half a minute between additions. After all has gone in, add vanilla, and continue beating for several minutes at high speed until eggs form stiff, shiny peaks. Set aside ice-cream mold in a basin of tepid water, run a knife around edge, and unmold the sherbet or ice cream upon the cake in the platter. Immediately spread the meringue over it with a spatula, starting at bottom of cake and bringing it up to a peak at the top of the dessert. Meringue should be about 1- inch thick over the sherbet or ice cream, in order to insulate it from the heat of the oven. Sieve confectioner's sugar all over surface of meringue, making a layer about 1/16 -- inch thick. Browning: Set in upper-middle level of preheated 450 degree oven for 3 to 4 minutes, to brown meringue lightly. Just before serving, place a sparkler on top of the baked Alaska and light. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30974,"Polenta Napoleon with Mixed Herb Pesto 2 cups milk 1 cup heavy cream 1 cup water 1 tablespoon olive oil 1 tablespoon kosher salt 2 cups cornmeal 1/2 cup fresh basil leaves 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves 1 tablespoon minced shallots 1 teaspoon minced garlic 1/4 cup olive oil 1/4 cup grated Parmesan 1/2 teaspoon kosher salt 1/2 teaspoon sambal 2 zucchini 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup tomato sauce, recipe follows 6 tablespoons grated Parmesan 1/4 cup olive oil 1 cup minced onion 2 cloves garlic, minced 1/2 teaspoon chili flakes 28 ounce can whole Italian tomatoes 2 tablespoons tomato paste 1 1/2 teaspoons sugar 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons chopped fresh marjoram leaves 1 1/2 teaspoons chopped fresh basil leaves 1 1/2 teaspoons kosher salt Instructions: Preheat the oven to 400 degrees F.
For the polenta: In a large saucepan combine the milk, heavy cream, water, olive oil, and kosher salt and bring to a boil over high heat. Reduce the heat to medium low and slowly pour in the cornmeal, whisking constantly until it thickens, about 5 minutes.
Cover a baking sheet with plastic wrap. Pour the polenta onto the plastic covered baking sheet and spread to an even 1/4-inch thickness. Let cool at least 15 minutes.
For the pesto: Puree the basil, mint, cilantro, shallots, and garlic. Add the olive oil in a slow, steady stream, while the food processor is running. Stir in the Parmesan, kosher salt, and sambal.
For the lasagna: Cut the zucchini lengthwise into 1/4-inch thick slices. Heat the olive oil in a large skillet over high heat and saute the zucchini slices until lightly golden. Season with salt and pepper.
Oil an 8-inch round spring form pan. Spread 2 tablespoons of tomato sauce on the bottom of the pan. Cut the polenta into 3 (7 3/4-inch) rounds. Brush the tops with the Mixed Herb Pesto.
Place 1 disk in the bottom of the spring form pan. Drizzle with 1/4 cup of tomato sauce and arrange half the zucchini on top. Sprinkle with 2 tablespoons of Parmesan. Cover with the second round of polenta, 1/4 cup tomato sauce, the rest of the zucchini, and 2 tablespoons of Parmesan. Top with the last polenta round, the remaining tomato sauce, and Parmesan. Bake for 20 minutes.
Remove from the spring form pan, cut into wedges and serve.
In a large pot heat the olive oil over medium heat. Cook the onion, garlic, and chili flakes in the oil until softened but not browned, about 5 minutes. Add the tomatoes (juice and all), tomato paste, and sugar. Reduce the heat to medium low and simmer until the sauce has thickened, about 20 minutes. Cool the tomato sauce for 10 minutes.
Puree the sauce in a food processor or food mill. Stir in the extra-virgin olive oil, marjoram, basil, and kosher salt. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Yield: 6 cups
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Inactive Time: 10 minutes ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 30975,"Molasses-Bourbon Pecan Pie 1 1/4 cups all-purpose flour, plus more for dusting 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons cold vegetable shortening 1 tablespoon granulated sugar 1/2 teaspoon salt 1 tablespoon apple cider vinegar 2 1/4 cups pecans 6 tablespoons unsalted butter 2 large eggs 2/3 cup packed light brown sugar 1/2 cup molasses (not blackstrap) or sorghum 2 tablespoons bourbon 1/2 teaspoon salt Instructions: Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.) 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. Chill at least 30 minutes. Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F. Spread the pecans on a baking sheet and toast until darkened, about 8 minutes. Transfer to a plate and return the empty baking sheet to the lower oven rack. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until brown flecks appear, about 8 minutes; let cool slightly. Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl. Scatter the toasted pecans in the prepared crust; pour in the brown sugar mixture. Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F. Bake until the crust is golden brown and the filling is set, 45 to 55 minutes. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool at least 1 hour before serving. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 30976,"How to Grill Zucchini | Grilled Zucchini 1/2 cup kosher salt 1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3 medium zucchini, ends trimmed, sliced lengthwise into 1/4-inch-thick planks Olive oil, for brushing
1/2 cup crumbled feta cheese
Instructions: For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend. For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 30977,"Yogurt Panna Cotta with Blueberry Compote 1/2 cups milk 1 cup sugar 1/2 orange, zest peeled in a strip and juiced 1/2 lemon, zest peeled in a strip and juiced 1/4 vanilla bean, split 4 sheets gelatin 3/4 cup live active cultured yogurt (no starch or gelatin types) 1 1/2 cups heavy cream, whipped 1 pint blueberries 2 tablespoons sugar 1 tablespoon orange juice 1 tablespoon lemon juice Instructions: In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved. Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates. To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes. Serve cold or at room temperature, spooned around the panna cotta. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 30978,"Pickled Mango With Ginger 1 cinnamon stick 1 teaspoon cumin seeds 1/2 teaspoon black peppercorns 3 cardamom pods, crushed 3/4 cup distilled white vinegar 1/4 cup sugar Juice of 1/2 lemon Kosher salt 6 thin slices peeled ginger 2 dried chiles de arbol 2 large firm mangoes, peeled and cut into 1/2-inch-thick wedges Instructions: Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 30979,"Sunny's Hard Lemonade 2 cups water 1 cup sugar 8 cups ice 4 ounces vanilla-infused vodka, recipe follows* 1 cup fresh lemon juice 1 lemon, sliced into rings 1 lime, sliced into rings 1 liter vodka 2 vanilla beans Instructions: In a small saucepan, bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool. In a large pitcher, fill with ice. Stir in simple syrup, vodka, juice, lemon and lime slices. *for kid-friendly version, omit alcohol. Split beans lengthwise and add to vodka bottle. Let infuse overnight in a cool dark place. Strain into another sterilized bottle. ","[Vodka, Gin, Rum]" 30980,"Bobby's Rub for Beef and Pork 1/4 cup ancho cl powder 2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon cl de arbol or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
Instructions: Whisk together the ancho cl, coriander, mustard, paprika, black pepper, salt, cl de arbol, cumin and oregano in a bowl until combined. Store, tightly covered, in a cool, dark place for up to 6 months. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 30981,"Sriracha-Honey Vinaigrette 1/4 cup rice vinegar 1 tablespoon honey 2 teaspoons Asian fish sauce 2 teaspoons Sriracha 1/2 cup vegetable oil 1 teaspoon black sesame seeds 1 teaspoon white sesame seeds Freshly ground black pepper Instructions: Whisk the vinegar, honey, fish sauce and Sriracha together in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in sesame seeds and a few grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 30982,"Ladybug Cake 2 round 9-inch cakes, cooled 2 (9-inch) cardboard cake rounds 1 recipe Chocolate ganache 1 recipe Vanilla Buttercream, colored red 10 black licorice rounds, coin size (for the spots) 2 white wafer candies (for the eyes) 2 candy coated chocolate pieces (for the eyes) 1 red licorice whip (for the mouth and antennae) Instructions: Place the first cake on 1 of the cardboard rounds on a rack over a sheetpan. While the ganache is still warm, pour over the cake. Using a palette knife sparingly, gently swipe 1 or 2 times to spread the ganache evenly over the top and so that it runs down the sides and covers them. Let the cake sit until the ganache sets up, about 30 minutes to 1 hour. While the ganache is setting up begin making the wings. Cut the remaining cake in half, lengthwise. Cut the remaining cardboard round in half as well and place each cake half on one of the cardboard halves. Using the red buttercream and a palette knife, frost both halves completely. Try to make the frosting appear to be as smooth as possible. Place the black licorice rounds on the wings to make ladybug spots. Once the ganache is set up, assemble the ladybug. Allow 2 inches in the front of the ganache cake for the ladybug's face. Place the 2 halves behind the 2-inch face with 2 corners touching right behind the head and at an angle to each other. The wings should be in position for the ladybug to fly away. Place the candy wafers on the ganache cake to create eyes. Using a small dab of leftover frosting, secure the candy coated chocolates to the wafers to make pupils. Cut the licorice whip to the desired length and lightly press into the ganache to create a mouth. Use the remainder of the licorice whip to create antennae. ***To cut this cake for serving, remove the wings and cut separately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 30983,"Hot Chocolate Cheesecake 6 tablespoons unsalted butter, melted, plus more butter for the pan 9 graham crackers (about 1 sleeve) 1/4 cup hot chocolate or cocoa mix Pinch fine salt Four 8-ounce packages cream cheese, at room temperature 1 cup sugar 2/3 cup hot chocolate or cocoa mix 1 cup sour cream 6 large eggs, at room temperature 1 tablespoon pure vanilla extract 10 marshmallows Instructions: For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan. Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.) For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil). Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more. Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days. Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 30984,"Stovetop Pork Chops with Cabbage and Apples 2 tablespoons unsalted butter 2 teaspoons cumin seeds 2 teaspoons caraway seeds 2 teaspoons crushed coriander seeds 2 small heads savoy cabbage, cored, leaves cleaned of ribs and thinly sliced 1 tablespoon kosher salt, plus more for seasoning 2 teaspoons freshly ground white pepper, plus more for seasoning 2 knobs fresh ginger, peeled and finely grated 1 teaspoon dry ginger 1 small can whole, peeled tomatoes 1 poblano pepper, washed, cored and seeded, cut into thin slices 3 tablespoons finely chopped cilantro leaves 5 pork loin chops (bone-on), about 1 1/2 inches thick 1 teaspoon Hungarian paprika 3 tablespoons canola oil 2 green apples, washed, cored, halved and cut into 1/2-inch thick slices 1 to 2 teaspoons red wine vinegar Instructions: In a large saute pan, melt 2 tablespoons of butter over medium heat. Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds. Do not let them turn dark brown. Immediately add the cabbage. Toss to coat with the butter and spices. Season with salt, white pepper. Cook over medium heat, stirring from time to time, 10 to 15 minutes. Taste, for seasoning. Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend. Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender. Lower the heat and add the cilantro. Bring the mixture to a simmer. Remove from the heat and keep warm while cooking the pork chops. Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together. Heat a skillet large enough to hold the pork chops in a single layer. Season each chop on both sides with salt and pepper. Sprinkle with paprika. Pour oil in the skillet. When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer. Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes. Use a pair of tongs or a spatula to turn the chops on their second side. Brown about 2 to 3 minutes. Reduce the heat and cook for an additional 5 minutes. Turn the chops back to the first side and cook for 5 to 6 minutes. Season them again, lightly, with salt and pepper. Heat the cabbage, stir in the apple slices and add the red wine vinegar. Arrange cabbage on the bottom of a serving platter. Remove the pork chops and place them on top of the cabbage. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30985,"Creme Brulee 1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water Instructions: Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 30986,"Convoy Chicken 6 (6-ounce) boneless chicken breasts 1 to 2 tablespoons olive oil 1 tablespoon garlic powder Salt and pepper 1 tablespoon olive oil 1 large white onion, medium diced 2 cloves garlic, crushed with the side of a knife blade and minced 1 (29 to 32-ounce) can plum tomatoes or 2 pounds fresh tomatoes (about 4 to 6), medium diced 1/2 cup chopped green olives 1/2 cup pitted and chopped calamata olives 2 tablespoons capers, optional Salt and freshly ground black pepper Instructions: Heat grill. Coat chicken with olive oil and season with garlic powder, salt, and pepper. For the topping, heat olive oil in a skillet and saute onion and garlic until onion is translucent. Stir in tomatoes, olives and capers, if using, and season with salt and pepper. Allow to cook and thicken. Grill chicken over high heat until cooked through, about 8 to 10 minutes per side depending on the thickness, and serve with topping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 30987,"Roast Carrot and Avocado Salad with Orange and Lemon Dressing 1 pound medium mixed colored carrots, with their leafy tops Sea salt 2 level teaspoons whole cumin seeds 1 or 2 small dried chiles, crumbled Freshly ground black pepper 2 cloves garlic, peeled 4 sprigs fresh thyme, leaves picked Extra-virgin olive oil Red or white wine vinegar 1 orange, halved 1 lemon, halved 3 ripe avocados 4 (1/2-inch thick) slices ciabatta or other good-quality bread 2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry 2 bunches watercress 2/3 cup sour cream 4 tablespoons mixed seeds, toasted Instructions: Preheat the oven to 350 degrees F. Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden. While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices. Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil. Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 30988,"Ricotta Ravioli with Spinach Pesto 2 cups fresh ricotta 1 cup toasted hazelnuts, chopped, divided 1/2 teaspoon nutmeg 1 lemon, zested and juiced Kosher salt and freshly ground pepper 1 (12 ounce) package wonton wrappers 1 egg white, lightly beaten 4 cups spinach, loosely packed 1 clove garlic 1/2 cup grated parmesan cheese 1/2 cup olive oil Instructions: In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes. To make the spinach pesto: In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth. Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 30989,"Caramel Sauce 1 cup sugar 1/2 cup heavy cream
Instructions: Add the sugar and 1/4 cup water to a large saucepan over medium-high heat and cook without stirring. Watch carefully. When the sugar beings to melt and turn clear, gently swirl the pan occasionally. When the sugar turns an amber color, after about 15 minutes total, whisk in the cream. Be careful because the caramel will bubble up slightly. Let cool. ","[Chardonnay, Riesling, Moscato, Port]" 30990,"Chocolate Caramel Tarts 1/2 cup unsalted butter (1 stick), at room temperature 1/2 cup plus 1 tablespoon confectioners' sugar 1/4 cup unsweetened cocoa 1 large egg yolk 3/4 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 cup water 2 cups sugar 1/4 cup light corn syrup 1/2 cup (1 stick) unsalted butter 1/2 cup heavy cream 2 tablespoons creme fraiche 1/2 cup heavy cream 3 1/2 ounces extra-bittersweet chocolate, chopped A pinch fine sea salt, such as fleur de sel Instructions: To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until combined, about 1 minute. Add the cocoa and beat until incorporated. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days. Preheat oven to 325 degrees F. On a lightly floured surface, roll the tart dough 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini-muffin tins or 2 dozen 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the tart shells for 20 minutes. Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer or until the pastry looks dry and set. Transfer to a wire rack to cool. Remove cooled shells from tart pans and transfer to a plate. To prepare the filling, place the water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel, about 10 minutes. Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated). Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 20 minutes. To make the glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate, add a pinch of sea salt, and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while it is still warm. Let the glaze set at room temperature for at least 2 hours before serving. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 30991,"Hot and Sour Salmon with Greens 2 1/2 pounds baby bok choy, or bok choy, stem ends and leaf tips trimmed 8 to 9 whole scallions, ends trimmed, cut into thin julienne slices on the diagonal 3 heaping tablespoons fresh ginger, cut into very thin julienne shreds 6 salmon steaks, about 6 ounces each 6 tablespoons soy sauce 3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce 1/4 cup sugar, or to taste 2 tablespoons minced garlic Steamed rice Instructions: Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter. Preheat the oven to 450 degrees. Place the salmon steaks on top of the greens. Pour several inches of water into a roasting pan and heat until boiling. Carefully place the platter of salmon and vegetables above the water, on a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7 to 9 minutes, or until the fish is cooked. Note: If you have a bamboo steamer you may prefer to use that, instead of the roasting pan with water. In a separate bowl, mix the soy sauce, Chinese black vinegar, sugar, and garlic. Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 30992,"Macadamia Nut and Yogurt Crusted Salmon 1 fresh salmon fillet (about 1 1/2 pounds), pin bones and skin removed Salt and freshly ground black pepper 2 tablespoons melted butter 2 tablespoons stone-ground mustard 1/4 cup vanilla yogurt 1/4 cup chopped macadamia nuts 1 cup panko bread crumbs Chopped chives Instructions: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Season salmon with salt and pepper and place on a baking sheet. Combine melted butter, stone-ground mustard, yogurt and macadamia nuts in a bowl. In a separate bowl combine bread crumbs and chopped chives and season with salt and pepper. Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture. Roast for 15 to 20 minutes, for medium doneness. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30993,"Chopped Liver 1 1/2 pounds beef liver 1 pound chicken livers Corn oil for drizzling, 1 tablespoon plus 2 teaspoons corn oil 2 tablespoons plus 2 teaspoons schmaltz (rendered chicken fat) 4 cups coarsely chopped onions 4 hard-boiled eggs, peeled 2 teaspoons salt 1/4 teaspoon pepper Instructions: Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample.) Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn.) Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Chill in refrigerator. In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and saute onions, stirring occasionally, until well browned. Chill in refrigerator. In food processor, combine liver, onions, hard-boiled eggs, 2 tablespoons schmaltz, salt and pepper, and blend until smooth. You will have to do it in batches. Chill before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 30994,"Twice-Baked Potatoes Stuffed with Lobster 3 medium russet potatoes 2 whole lobsters (1 1/2 to 2 1/2 pounds), cooked 1 pound unsalted butter 4 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon crushed red pepper flakes 1 sprig fresh tarragon, roughly torn 1/3 cup heavy cream Kosher salt and freshly cracked black pepper Neutral oil, for frying Instructions: Preheat the oven to 375 degrees F. Wash the potatoes and place in the oven. Bake until fork-tender, 45 minutes to 1 hour. Meanwhile, remove the lobster meat from the tail and claws and chop into bite-sized pieces (reserve the shells). Place the butter in a medium saucepan and add the garlic. Cook over medium-low heat until fragrant and lightly golden. Add the tomato paste and red pepper flakes and toast for an additional few minutes. Add the lobster shells and tarragon and bring to a simmer. Simmer over low heat for 10 minutes. Add the lobster shell mixture to a high-powered blender and blend until as smooth as possible (see Cook's Note). Strain into a medium saucepan and pour in the heavy cream, whisking until combined. Season with salt and keep warm. Preheat a deep-fryer to 375 degrees F. Remove the potatoes from the oven (keep the oven on) and slice in half lengthwise. Scoop out the flesh of the potatoes into a bowl using a large spoon. Put the scooped potato skins into the deep-fryer and fry, in batches, until golden brown and crispy, about 3 minutes. Meanwhile, rice the potato flesh through a food mill or handheld ricer. Fold in the lobster butter and lobster meat. Season with salt and pepper. Fill the potato skins with a generous portion of the lobster filling and bake again until the tops are golden brown, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 30995,"Baked Fish with Tomatoes, Olives and Capers 6 tablespoons extra-virgin olive oil 4 6-ounce snapper or black sea bass fillets, pin bones removed Kosher salt and freshly ground pepper 1 small white onion, chopped 3 cloves garlic, minced 1 teaspoon dried oregano 2 bay leaves, preferably fresh 1 28-ounce can diced fire-roasted tomatoes with green chiles 1/2 cup pimiento-stuffed green olives, roughly chopped 2 tablespoons capers in brine, drained 1 pound baby Yukon Gold or red-skinned potatoes, quartered Chopped fresh cilantro, for serving Instructions: Preheat the oven to 425? F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish. Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes. Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes. Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper. Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 30996,"Bow Tie Pasta (Farfalle) Puttanesca with Roasted Peppers 8 ounces dried bow ties 1/2 tablespoon salt 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1-1/2 tablespoons garlic, finely chopped 2 teaspoons capers, drained 2 tablespoons anchovy paste 3/4 cup pitted olives, black and green, coarsely chopped 1 yellow bell pepper, roasted, peeled, and cut in strips 1 red bell pepper, roasted, peeled, and cut in strips 1 bunch arugula, washed and stemmed Parmesan cheese, shaved (optional) Instructions: Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese. Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 30997,"Vegan Classic Cheesecake Cooking spray 18 sheets graham crackers (2 sleeves) 3 tablespoons sugar 3 tablespoons vegan margarine 1 1/2 pounds extra firm silken tofu, strained 1 pound vegan cream cheese 1 1/2 cups sugar 1 tablespoon cornstarch 1 tablespoon pure vanilla extract 1 tablespoon freshly squeezed lemon juice plus 1 tablespoon finely grated lemon zest (about 2 lemons) 1 tablespoon freshly squeezed orange juice plus 1 tablespoon finely grated orange zest (about 1 orange) 2 cups fresh raspberries Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack. For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust. Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 30998,"Pasta Primavera Carrots, peeled and sliced Broccoli florets Zucchini, sliced Yellow squash, sliced 2 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 1/2 cup chicken stock 1/4 cup heavy cream 1/2 pound rotelle Instructions: Begin by steaming carrots in a pot for 2 minutes, add broccoli, zucchini and squash in 30 second intervals. Steam vegetables until tender. Set aside. In large skillet heat oil. Saute onion until soft. Add garlic, stock and cream. Heat and bring to a boil. Stir and continue heating until sauce has thickened. In separate pot cook rotelle according to directions on package. Drain pasta and add to reduced sauce. Stir until pasta is coated. Plate and top with steamed vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 30999,"Pork Wellington with Greens and Grapes Kosher salt and freshly ground pepper 1 large pork tenderloin (about 1 1/2 pounds), trimmed 1 8-ounce tube refrigerated crescent dough 2 ounces Gruyere cheese, thinly sliced 1/2 small shallot, finely chopped 1 tablespoon white wine vinegar 1 5-ounce package mixed baby greens (about 8 cups) 3/4 cup seedless grapes, halved 1/4 cup extra-virgin olive oil 1 1/2 tablespoons whole-grain mustard 2 teaspoons chopped mixed fresh herbs (such as thyme, parsley and/or tarragon) Instructions: Preheat the oven to 375 degrees F. Combine 1 tablespoon each olive oil and mustard, 1 teaspoon herbs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; rub all over the pork. Line a baking sheet with parchment paper. Unroll the crescent dough onto a work surface (do not separate along the perforations). Arrange half of the Gruyere lengthwise down the center; lay the pork on top and wrap to enclose, pressing to seal. Transfer to the prepared baking sheet, seam-side down. Bake until golden and a thermometer inserted into the center reaches 145 degrees F, about 25 minutes. Let rest 5 minutes. Meanwhile, combine the shallot, vinegar and the remaining 1/2 tablespoon mustard and 1 teaspoon herbs in a large bowl. Slowly whisk in the remaining 3 tablespoons olive oil until emulsified; season with salt and pepper. Add the greens, grapes and the remaining Gruyere; toss. Slice the pork and serve with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31000,"Huckleberry Trail Mix 1 pound (4 cups) dry-roasted almonds 1 pound (4 cups) cashews 2 cups dried huckleberries or cranberries 1 1/3 cups M&M's Minis or semisweet chocolate chips 1 1/3 cups shredded coconut Instructions: Combine the ingredients in a large bowl. Store in an airtight container.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 31001,"Grilled Corn with Piquillo Pepper Butter and Grated Manchego 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, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 12 corn ears 1 cup grated Manchego cheese 1/4 cup chopped fresh thyme, for garnish Instructions: For the grilled corn: Pull the husks of the corn enough to remove the silks, without removing the husks from the stem. Re-wrap the corn in the husks and soak in cold water for 15 minutes. For the piquillo pepper butter: 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. Heat the grill for direct grilling. Remove the corn from the water, shake and place on the grates of the grill. Cover the grill and cook the corn until tender, about 10 minutes. Remove the corn from the grill, pull the husks back and brush the corn with the piquillo pepper butter. Sprinkle the corn with salt and pepper, Manchego and thyme. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 31002,"Maryland Crab Cakes 1 pound fresh jumbo lump crabmeat 1 sweet red pepper, finely diced 1 sweet yellow pepper, finely diced 6 slices white bread, crusts removed 1 tablespoon finely chopped fresh garlic 2 jalapeno peppers, finely chopped 1/4 cup fresh cilantro leaves, chopped 1/4 cup mayonnaise 2 tablespoons \Old Bay\ brand seasoning 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Olive oil for sauteing Instructions: Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps. Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the \Old Bay\ seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing. Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking. No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the crab cakes are well browned on both sides, place in a 375 degree F. oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 31003,"Gingered Sweet Potatoes 6 tablespoons butter 6 garlic cloves, peeled 2 tablespoons finely chopped fresh ginger 1 1/2 cups heavy cream 4 medium sweet potatoes, peeled and roughly chopped Salt and freshly ground black pepper Instructions: Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occaisionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by 1/3 over low heat, about 10 minutes. Keep warm. Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and transfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 31004,"Cupcake Christmas Tree Paper mini cupcake liners 2 cups sugar 1 3/4 cups flour 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup whole milk 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 1 teaspoon almond extract 1 cup boiling water 8 tablespoons unsalted butter, softened at room temperature 1 pound confectioners' sugar 1 teaspoon pure vanilla extract 2 to 4 tablespoons whole milk Green sprinkles or jimmies 1 small 11-inch styrofoam cone (you can get this at a craft shop or in the craft department of a large discount store) 30 to 40 toothpicks 10 small candy canes 1/2 cup fresh cranberries Gold leaf Gold and red curling ribbon Sugar, for snow Instructions: Cupcakes: Preheat the oven to 375 degrees F. Line the cups of 2 to 4 mini muffin tins with paper liners (you can bake the cupcakes in batches if necessary). Mix the sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a mixer fitted with a whisk attachment. Add the eggs and milk and mix until well combined. Drizzle in the oil and the vanilla and almond extracts and mix. With the mixer running at low speed, add the boiling water and mix just until smooth. Fill the lined muffin cups about 2/3 full. Bake until risen and firm to the touch, about 20 minutes. Let cool in the pans. Frosting: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the sugar, vanilla, and 2 tablespoons milk and mix until smooth. Add more milk a little at a time until the frosting is thick and spreadable. Using a flexible spatula, frost the tops of the cooled cupcakes. Refrigerate at least 1 hour before assembling the tree.
To assemble the tree, spread a thick layer of sprinkles out on a plate. Dip the tops of the cupcakes in the sprinkles and set aside. Tie curling ribbon around the candy canes and curl with a scissor blade. One inch up from the bottom of the styrofoam cone, stick toothpicks into the cone 1 1/2 inches apart, making a circle around the cone and leaving them sticking out at least 1 inch. Place the cone on a serving platter. Make the bottom ring of cupcakes by spearing the bottom of a cupcake onto one of the toothpicks in the cone, with the frosting facing out and with the side of the cupcake resting on the plate. One inch above the tops of the first row of cupcakes, place another row of toothpicks 1 1/2 inches apart, all around the cone, positioning them so that the second row will rest between the tops of the first row. You will fit fewer cupcakes on the second row; feel free to cut a cupcake in half if necessary to fit into the space available. Spear the cupcakes onto the toothpicks as before. Continue up the cone to form a tree of cupcakes, ending with a single cupcake on top. Serve within one hour, or refrigerate up to 24 hours. Stick the candy canes in the styrofoam and stick gilded cranberries on with a little extra icing. Pour sugar on the serving platter around the tree. To gild the cranberries, roll them on the sheets of gold leaf to roughly coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31005,"Jack-O'-Lantern Onion Dip Nonstick cooking spray, for the baking dish 1 large egg
One 13.8-ounce tube refrigerated pizza dough
All-purpose flour, for rolling 12 cubes sharp Cheddar plus 1 cup shredded, plus more for sprinkling on top
1 to 2 jalape?os, sliced 1/4 inch thick 8 ounces cream cheese, at room temperature 1/2 cup mayonnaise
1/2 cup shredded mozzarella 1/2 cup shredded Parmesan 1/2 cup chopped fresh chives 1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
1 medium yellow onion, grated
3 blue corn tortilla chips, plus more for serving 1/4 cup black olives, sliced
Instructions: Preheat the oven to 400 degrees F. Coat a 10-inch round baking dish or skillet with nonstick cooking spray. Beat the egg together with 1 tablespoon water in a small bowl and set aside. Roll out the dough on a lightly floured surface. Divide and cut the dough into 12 rectangles. Brush the egg wash on top of each rectangle. Place a Cheddar cube in the center of each rectangle. Place a couple jalape?o slices on every other rectangle (see Cook's Note). Close the dough around the cheese cubes and jalape?os and shape the pieces into balls. Place the balls around the edge of the prepared baking dish. Mix the shredded Cheddar, cream cheese, mayonnaise, mozzarella, Parmesan, chives, salt, pepper, garlic and onion together in a medium bowl. Spoon the mixture into the center of the baking dish. Sprinkle additional Cheddar on top. Bake until the cheese is bubbly and golden brown, 20 to 25 minutes. Arrange the blue corn tortilla chips and olive slices to resemble a Jack-o'-lantern. Serve hot with more tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31006,"Spicy Chicken-Tortilla Chip Casserole 2 tablespoons unsalted butter, plus more for the dish 1 bunch scallions, chopped 2 cloves garlic, chopped 2 tablespoons all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1 1/2 cups low-sodium chicken broth 1 cup heavy cream 1 1/2 cups salsa verde 3 cups cubed rotisserie chicken, skin removed 1 15-ounce can white beans, drained and rinsed 1 cup fresh cilantro, plus more for topping 1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups) 2 cups shredded mild cheddar cheese (about 8 ounces) Instructions: Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro. Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 31007,"Grilled Sausage and Peppers Sandwiches 1 tablespoon balsamic vinegar 1 clove garlic, finely grated
1 1/2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
5 tablespoons olive oil
1 red bell pepper, stemmed, seeded and sliced into 1-inch wide pieces
1 green bell pepper, stemmed, seeded and sliced into 1-inch wide pieces
1 serrano pepper, halved lengthwise, seeds and membranes removed
1 medium yellow onion, trimmed and cut into 1-inch thick wedges
6 sweet Italian sausages (about 1 1/2 pounds)
6 hoagie rolls
12 slices provolone cheese
1 cup store-bought marinara sauce, warmed
Instructions: Prepare a grill for medium-high heat. Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31008,"Crispy Braised Pork Shanks Peanut oil, for deep frying 6 cloves garlic, peeled 2 ribs celery, halved 1 onion, quartered 3 pork hind shanks 2 tablespoons kosher salt, plus extra for seasoning 2 teaspoons whole black peppercorns 2 bay leaves 2 sprigs fresh thyme 4 cups low-sodium chicken broth 1 cup dry white wine Freshly ground black pepper Pinot noir, for serving Fried Caper and Lemon Gremolata, recipe follows Prepared chimichurri sauce, for serving, optional 1/3 cup golden raisins 2 tablespoons honey Vegetable oil, for frying 1/3 cup capers, drained 1/4 cup chopped fresh Italian parsley 1/2 teaspoon lemon zest Juice of 1 lemon 2 medium shallots, finely diced (about 1/2 cup) 1 clove garlic, minced Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil Instructions: Coat a large pot or Dutch oven with peanut oil over medium-high heat. Add the garlic, celery and onions. Cook until the vegetables are browned, about 5 minutes. Add the shanks to the pot along with the salt, peppercorns, bay and thyme. Pour in the chicken broth and wine, then add enough water to just barely cover the shanks. Bring to a boil then reduce heat, cover and simmer for 1 hour 30 minutes.
Remove the shanks from the pot and set on a wire rack over a sheet tray. Allow the shanks to drain and cool, 25 to 30 minutes. If you have time, you can also place the shanks in the refrigerator, uncovered, for 2 to 3 hours (this will really help dry the outsides of the shanks so that when you fry them they will get super crispy and also won't splatter as much).
Pat the cooled and drained shanks dry with paper towels. Sprinkle with salt and pepper. Heat 3 inches of peanut oil in a deep, heavy pot, such as a Dutch oven or tall stock pot, to 350 degrees F. Working in batches, carefully add the shanks to the pot, skin-side down. Cover and leave slightly ajar until the oil settles. Cook, turning once, until the shanks are golden brown and crispy, 10 to 15 minutes. Drain and season with salt. Repeat with the remaining shanks. Serve crispy fried pork shanks with the Fried Caper and Lemon Gremolata and chimichurri sauce if using.
Place the golden raisins in a bowl of hot water with 1 tablespoon of the honey and gently squeeze them with the back of a spoon to plump them back up. Rehydrate for 2 to 3 minutes. Drain and set aside.
Heat 1/2-inch oil to 350 degrees F in a saute pan over medium-high heat. Fry the capers for 30 to 45 seconds. Drain and set aside.
Combine the parsley, lemon zest, lemon juice, shallots, garlic, remaining 1 tablespoon honey, fried capers and raisins in a mixing bowl and stir. Season with salt and pepper. Drizzle with the olive oil and set aside to allow the flavors to come together, 10 to 15 minutes. ","[Chardonnay, Barolo, Tempranillo, Syrah]" 31009,"Spiked Monkfish Over Couscous 1/4 cup olive oil 1 onion, finely chopped 2 green bell peppers, finely chopped 4 carrots, thinly sliced 14 oz can plum tomatoes, chopped with juices 1/2 teaspoon each ground cumin, crumbled saffron and hot red pepper 1 1/2 pounds skinless monkfish fillet, cut into 3/4-inch chunks 2 cups fish stock or clam juice 10-ounce box (1 3/4 cups) plain couscous 2 tablespoons unsalted butter Salt and pepper Instructions: Heat the olive oil in a large skillet. Add onions and peppers and saute for about a minute. Cover and cook until onions are tender, about 5 minutes. Add the carrots, tomatoes and their juices, cumin, saffron and crushed pepper. Cover and cook until carrots are tender, about 5 minutes Add chick peas and monkfish. Cover and simmer until fish is cooked through, about 10 minutes While fish is cooking, bring fish stock to a boil. Add couscous and immediately remove from heat. Let couscous steep about 5 minutes. Remove from heat and add butter; season to taste with salt and pepper. Ladle couscous in a bowl and ladle soupy monkfish stew over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 31010,"Chocolate Raspberry Crescent Ring 1 can (8 oz) Pillsbury? Crescent Recipe Creations? refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury? refrigerated crescent dinner rolls ? cup semisweet chocolate chips ? teaspoon vegetable oil 1 package (10 to 12 oz) frozen raspberries ? cup sugar 1 tablespoon cornstarch Instructions:

1. Heat oven to 350°F. Spray large unrimmed cookie sheet with baking spray with flour. Unroll dough on work surface. (If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) 2. In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth. Spread evenly on dough. 3. Starting with 1 long side of rectangle, roll up; pinch edge to seal. 4. With serrated knife, cut into 12 slices, wiping knife between cuts. Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one. Tuck last one under the first to complete the ring. 5. Bake 14 to 18 minutes or until golden brown. Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter. 6. Meanwhile, in 4-quart saucepan, mix sugar, raspberries and 1/4 cup water; bring to a boil over medium-high heat. Break up berries with spatula or wooden spoon if frozen together. Continue to cook 5 minutes, stirring frequently, until berries burst and mixture begins to boil vigorously. Combine cornstarch and 1/4 cup water in a small bowl. Stir into boiling mixture and continue to cook 2 minutes, or until mixture is very thick. Strain sauce through fine mesh strainer. Spoon 1/4 cup sauce over warm crescent ring. Serve with remaining sauce. Nutritional information (amount per servings): Total Calories: 270, Sodium 290mg, Fat: 11g, Carbohydrates: 41g, Cholesterol: 0mg, Protein: 4g, Fiber: 4g ","[Merlot, Pinot Grigio, Moscato, Sparkling wine]

" 31011,"Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice 2 tablespoons sherry vinegar 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 tablespoons honey 1 tablespoon ancho chili powder 10 cloves garlic, coarsely chopped 1/4 cup fresh oregano leaves 2 cups pure olive oil Salt and pepper
4 chickens, 2 1/2 pounds each, quartered Roasted Pepper and Black Olive Relish, recipe follows Saffron-Tomato Rice, recipe follows 2 roasted red bell peppers, peeled, seeded and diced 2 roasted yellow bell peppers, peeled, seeded and diced 1 cup pitted and coarsely chopped nicoise olives 2 cloves garlic, finely chopped 1 tablespoon fresh thyme leaves 1/4 cup coarsely chopped parsley leaves 1/4 cup sherry vinegar 1 tablespoon honey Salt and freshly ground pepper 4 cups water 2 cups home-made or low sodium canned chicken stoc Pinch saffron threads 2 tablespoons unsalted butter 1 tablespoon olive oil 1 medium Spanish onion 3 cups converted white rice 5 tomatoes, seeded and diced Instructions: Combine the vinegar, lemon juice, lime juice, honey, ancho chili powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season, to taste, with salt and pepper.
Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator.
Preheat the oven to 375 degrees F.
Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 15 to 20 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
Serve with Roasted Pepper and Black Olive Relish and Saffron-Tomato Rice. Combine all ingredients in a medium bowl and season with salt and pepper, to taste. Serve at room temperature. Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
Melt butter and oil in a medium saucepan over medium-high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 31012,"Chocolate Honey Almond Tartlets 5 graham crackers (2 3/4 ounces) 1 tablespoon slivered almonds
2 tablespoons (1 ounce) unsalted butter, cut into 1/2-inch pieces, room temperature
1/3 cup heavy cream 2 tablespoons honey
1 cup (5 ounces) semi-sweet chocolate chips, such as Ghirardelli
Instructions: Preheat the oven to 350 degrees F. Line a mini-muffin tin with mini-cupcake liners. Place the graham crackers and the almonds in the bowl of a food processor and process to fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Add 1 tablespoon of the crumb mixture to each muffin cup, gently pressing it into the bottom of the cup with your fingers or a shot glass. Bake for 8 minutes, or until the crusts are firm, rotating the tin halfway through. In a small saucepan over low heat, whisk the cream and honey together until the honey has dissolved. Raise the heat to medium and bring the mixture to just below the boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and whisk until smooth. Pour 1 tablespoon of the chocolate filling into each prepared muffin cup. Refrigerate for at least 2 hours before serving. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 31013,"Turkey Shepherd's Pie with Leftover Mashed Potatoes 2 cups leftover turkey meat 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion 2 bay leaves 1 teaspoon dried thyme 2 cups reduced-sodium chicken broth 1/2 cup frozen green peas 1 1/2 cups leftover mashed potatoes Salt and pepper Instructions: Preheat oven to 400 degrees F. In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas. Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer. Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly. Serving suggestion: Serve the pie with a bagged green salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31014,"East Lightens Osso Buco Oven Roasted Monk Fish 'Osso Buco' with Herb Whipped Potatoes Olive oil, to cook 1 cup diced onion 3/4 cup diced celery 3/4 cup diced carrot 1/2 tablespoon minced garlic 1 tablespoon tomato paste 1 cup white wine 1 cup crushed tomatoes 1 bay leaf 4 sprigs thyme 1/4 cup soy sauce 3 stalks lemon grass, roughly chopped 1/2 cup fresh orange juice 4 cups chicken or vegetable stock One 3-pound monk fish saddle, cleaned and cut into 4 pieces Salt and black pepper, to taste Cayenne, for seasoning 1/2 cup balsamic vinegar 2 tablespoons Chinese vinegar Mushrooms, recipe follows 2 tablespoons butter 1 lemon, juiced 1 1/2 pounds potatoes, peeled and halved 5 cloves garlic 8 tablespoons butter 1/2 cup chopped herbs (basil, parsley, chives, and cilantro) 1/4 cup parsley, finely chopped 3 cloves garlic, finely chopped 1 lemon, zested 1 cup fresh shitake mushrooms, quartered with stems removed 1 cup button mushrooms, halved with stems removed 1/2 tablespoon chopped garlic 1/2 tablespoon chopped ginger 1 tablespoon olive oil Salt and black pepper, to taste Instructions: In a non-reactive saucepan coated with olive oil, saute the onion, celery, and carrots and garlic until caramelized. Add tomato paste and cook for 3 minutes. Deglaze with white wine, and reduce the liquid by half. Add crushed tomatoes, bay leaf, thyme, soy sauce, lemon grass, orange juice, and chicken stock. Reduce by a third, and check for seasoning. Strain the sauce and set aside. Season the monkfish with salt, pepper, and cayenne pepper. Sear the fish over high heat in olive oil, using a pan large enough that the fish is not overcrowded. The fish is just cooked long enough to evenly brown the outside, about 2 minutes on each side. Pour off as much oil as possible. Deglaze with the vinegars. Add the reserved sauce, using just enough to cover the fish half way. Add the Mushrooms and cover. Place in a preheated 350 degree oven until the fish is cooked through, about 15 minutes. Remove the pan from the oven, and add the butter and lemon juice. Check again for seasoning. For the potatoes: Place the potatoes and garlic in a saucepan and cover with cold water. Bring to a boil, and add enough salt to flavor the water. Boil for 20 minutes, or until the potatoes are soft. Strain potatoes and place in a mixer fitted with wire whip. Whip at low speed, incorporating butter slowly. Increase the speed to lighten the potatoes and increase their volume. Check for seasoning, and set aside. Right before serving, mix the chopped herbs into the potatoes. To make a gremolata, combine the parsley, garlic and lemon zest. Set aside, and reserve for plating. For the mushrooms: Saute mushrooms with garlic and ginger in 1 tablespoon of olive oil over high heat, until caramelized, about 3 minutes. Add sauteed mushrooms from below to the sauce. Check for seasoning. Plating: Place a serving of potatoes in the middle of a large bowl. Place the fish on top of the potatoes, and spoon the sauce and mushrooms around it. Garnish with gremolata. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31015,"Prunes in Armagnac 3 spiced tea bags, such as Mariage Freres or Constant Comment 4 cups extra-large pitted prunes (18 to 20 ounces), such as Sunsweet Premium
1/3 cup honey, plus extra for serving
1 1/2 cups Armagnac, plus extra for serving
1 1/2 teaspoons pure vanilla extract
1 cup freshly squeezed orange juice (3 oranges)
1 vanilla bean, split in half lengthwise
2 (3-inch) cinnamon sticks
2 lemons
2 pints honey vanilla ice cream, softened for serving
Instructions: Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes. Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.) To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately. ","[Rhone Blends, Port, Sherry, Madeira]" 31016,"Quick and Easy Bacon, Egg and Cheese 2 large eggs 2 tablespoons whole milk Kosher salt and freshly ground black pepper 1 teaspoon vegetable oil 2 slices sharp Cheddar cheese, about 1 ounce (see Cook's Note) 2 slices cooked bacon (see Cook's Note) 2 slices toasted white bread or 1 kaiser roll, split Instructions: Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat. Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31017,"Almost-Famous Soft Pretzels 1 cup milk 1 package active dry yeast 3 tablespoons packed light brown sugar 2 1/4 cups all-purpose flour, plus more for kneading 10 tablespoons unsalted butter, plus more for greasing 1 teaspoon fine salt 1/3 cup baking soda 2 tablespoons coarse salt 1/4 cup mayonnaise 1/4 cup Dijon mustard 3 tablespoons packed light brown sugar 1/2 teaspoon cider vinegar Instructions: Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees F; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 450 degrees F and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes. Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate. Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31018,"Keto Pink Drink 1/3 cup freeze-dried strawberries 1 tea bag acai green tea 2 tablespoons powdered erythritol sweetener 1/2 cup heavy cream Instructions: Crush half the freeze-dried strawberries to a coarse powder using the back of a spoon or a small food processor. Brew the tea in 8 ounces hot water, then stir in the erythritol sweetener and crushed strawberries while still hot. Let steep and cool to room temperature, about 30 minutes. Remove the tea bag from the brewed tea. Fill a large glass with ice, then stir in the tea mixture, heavy cream and remaining freeze-dried strawberries. ","[Bardolino, Dolcetto, Barbera, Tempranillo]" 31019,"Mixed Green Salad 1 head romaine lettuce 1 cucumber, peeled and sliced 2 to 3 plum tomatoes, cored and cut into small wedges 1 small red onion, sliced thin Olive oil and red wine vinegar, to taste Salt and pepper Instructions: Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 31020,"Duff's Black and White Cookie 1 tablespoon dry yeast 1 cup milk 1/2 pound (2 sticks) unsalted butter, room temperature 1 3/4 cups sugar 1/2 teaspoon vanilla extract 1/4 teaspoon lemon extract 2 1/2 cups cake flour 2 1/2 cups all-purpose flour 1/2 teaspoon salt Vegetable cooking spray (not flavored) 1 1/4 cups heavy cream 1 pound good dark chocolate, chopped 1 pound good white chocolate, chopped Instructions: Add dry yeast to warm or room-temperature milk, let stand for 20 minutes. Preheat oven to 375 degrees F. Cream the butter and the sugar until light and fluffy. Slowly add and combine the yeast mixture, and the extracts. In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous. Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes. Let cool to room temperature before decorating. Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth. To decorate: While the ganache is slightly warm, have fun with it. Maybe some of it will even end up on the cookies! Yield: 1 pint each ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 31021,"Maple Glazed Chicken with Roasted Country Vegetables 2 tablespoons honey mustard chicken glaze seasoning (recommended: McCormick) 1 tablespoon spicy brown mustard 2 tablespoons canola oil Salt and freshly ground black pepper 1 pound baby carrots 1 pound Brussels sprouts, halved 1 pound red baby potatoes, halved 1 (3 1/2 to 4 1/2-pound) chicken, rinsed and patted dry 1 tablespoon chicken seasoning (recommended: McCormick Perfect Pinch) 1/4 cup maple syrup 1/4 cup orange juice 1 tablespoon spicy brown mustard 3 tablespoons butter Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan. For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour. For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste. When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 31022,"Korean Quinoa Bowl 3 tablespoons vegetable oil, plus more for cooking eggs 1/2 pound shiitake mushrooms, stems removed, caps sliced Sea salt and freshly ground black pepper 1 pound bean sprouts Juice of 2 limes 4 teaspoons sesame oil 2 cups cooked red quinoa (season with salt, cook in a rice cooker in a ratio of 2 water to 1 red quinoa, and refrigerate) 1 pack toasted nori sheets 1 head organic baby lettuce, picked, washed and dried 2 tablespoons toasted white sesame seeds 1 cup kimchi, sliced 4 ounces soft tofu 4 large eggs 1 bunch green onions, thinly sliced, for garnish Leaves from 1/2 bunch cilantro, for garnish Instructions: Heat a large cast-iron pan, and add the vegetable oil. Once the oil is hot, add the mushrooms and some salt and pepper and cook until golden brown. Transfer the mushrooms to a plate, and refrigerate. Put the bean sprouts in a tall plastic container, add some salt and 4 tablespoons of the lime juice and refrigerate. Before you cook the eggs, gather all the ingredients and start building your bowls: Add 1 teaspoon of the sesame oil into each of 4 bowls, and spread it around with a plastic spatula. Distribute the quinoa evenly among the bowls, and continue with the nori, lettuce, sesame seeds, kimchi and tofu. (I like to keep everything separated near the edge of the bowl.) Once the bowls are filled, heat a large nonstick pan over medium heat, add enough oil to coat the whole pan and add the eggs. Cook to desired doneness (I prefer mine sunny-side up, so the yolks can coat all the ingredients). Once the eggs are cooked, season with salt and pepper, and place 1 egg in the middle of each bowl. Garnish with green onions and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 31023,"Tender Chicken on Rice 2 ounce piece Smithfield ham 1 cup cold water 8 Chinese dried mushrooms 8 ounces skinless, boneless chicken breast or thigh 2 tablespoons finely shredded ginger 1 tablespoon Shao Hsing rice cooking wine 1 tablespoon thin soy sauce 1 1/2 teaspoons black soy sauce 1 1/2 teaspoons cornstarch 1/2 teaspoon sesame oil 1/4 teaspoon sugar 1/8 teaspoon ground white pepper 1 cup long grain rice 2 tablespoons vegetable oil 1 scallion, finely julienned Instructions: Rinse ham in cold water. In a small saucepan, bring 1 cup of cold water to a boil over high heat. Add ham and return to boil. Reduce heat to medium-low, cover and simmer 20 minutes. Drain ham, set aside to cool. Slice into paper-thin slices, then stack a few at a time and cut into julienne strips to make about 1/2 cup. Soak mushrooms in 1/2-cup cold water for about 30 minutes. When softened, drain and squeeze mushrooms dry, reserving the liquid. Cut off and discard stems, and thinly slice caps. Cut chicken into scant 1/2-inch thick slices and place in medium bowl. Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with hands to combine. Place rice in a 2-quart saucepan. Wash the rice in several changes of cold water, until water runs clear. Drain. Level the rice and add enough cold water to cover by 1 inch (or add 1 3/4 cups of water). Bring to a boil, covered, over high heat, never stirring. Reduce heat to low and simmer, covered, 7 to 10 minutes or until water almost completely evaporates. Meanwhile, stir 1-tablespoon vegetable oil into the chicken mixture and combine thoroughly. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the remaining 1-tablespoon vegetable oil to the wok, and carefully add chicken mixture, spreading it in wok. Cook undisturbed 1 minute, letting chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute, or until chicken is lightly browned on all sides but not cooked through. Add mushroom liquid and ham and cook, stirring, 30 seconds. Uncover rice and quickly spread chicken mixture and scallion over it. Immediately re-cover rice and cook 5 to 10 minutes more, or until chicken is just cooked through and rice is tender. Bring the pot to the table and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 31024,"Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette 8 cups baby spinach or romaine lettuce 1 ripe pear, cut in half 1/3 cup pomegranate seeds 2 ounces Gorgonzola Champagne Vinaigrette, recipe follows Fresh cracked pepper 1 tablespoon honey 1/4 cup champagne vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon freshly cracked black pepper 2 tablespoons olive oil Instructions: In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately. In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use. ","[Burgundy, Barolo, Chianti, Tempranillo]" 31025,"Watercress Mayonnaise 2 bunches watercress, leaves only, roughly chopped 1 cup sour cream 2 teaspoons fresh lemon juice Dash hot pepper sauce 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup mayonnaise, preferably homemade Instructions: In a blender, combine the watercress, sour cream, lemon juice, tabasco, salt, and pepper. Puree until smooth, then transfer to a bowl and stir in the mayonnaise. ","[Chardonnay, Sauvignon Blanc, Riesling]" 31026,"Chipotle Smashed Sweet Potatoes 2 large sweet potatoes, peeled and cubed 2 tablespoons unsalted butter 1/2 teaspoon kosher salt 1 chipotle cl pepper in adobo sauce, chopped 1 teaspoon adobo sauce, from the pepper can Instructions: Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender. Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the cl and sauce and continue mashing to combine. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31027,"Hunan Vegetable Salad Canola oil, to cook 1 tablespoon crushed hot pepper 2 carrots, peeled, cut 1-inch squares 1 broccoli, break apart florets and cut peeled stem into 1-inch squares 2 red bell pepper, cut into 1-inch squares 2 large yellow onions, cut into 1-inch squares 1 cucumbers, peeled, de-seeded, cut into 1-inch pieces 1 cabbage, cut into 1-inch squares 1/3 cup rice wine vinegar 1/4 cup thin soy sauce 1/2 tablespoon sesame seed oil Salt and white pepper to taste Instructions: In a hot wok, coat well with oil and add crushed pepper and stir for 5 seconds. Add the vegetables and stir fry to lightly coat with oil and remove raw flavor, about 3 minutes. Add vinegar, soy sauce, shaoxing wine and sugar. Add sesame seed oil last and turn of the fire. Check for seasoning. This salad can be served hot, warm or cold. It is a very durable dish that can be stored in refrigerator for days. In fact, the taste improves after storage. ","[Dark and Light Chinese Rieslings, Shiraz, Tempranillo]" 31028,"Morels in Puff Pastry with Cream: Feuilletes de Morilles a la Creme 24 morel mushrooms 1 sheet puff pastry 1 egg, for egg wash 1/2 pound asparagus, cut into 1-inch long pieces 1 cup flour 3 tablespoons butter 2 shallots, finely chopped 1/4 cup Madeira wine 3 cups heavy cream Pinch nutmeg 6 sprigs parsley, for garnish Instructions: Wash the morels several times in water being very careful to remove the dirt from the interstices of the honeycombed cups. Lay on a towel to dry. Cut the puff pastry in half lengthwise and then in thirds crosswise to make 3 1/2-inch squares. Make 1/4-inch L-shaped cuts on opposing corners of the squares. Leaving 1/4-inch in opposite corners uncut. Whip the egg with a fork in a small bowl to make egg wash. Brush the wash over the pastry squares. Fold 1 corner over to the inside edge of the opposite edge, then repeat on the other side. This will make a 1/4-inch edge on the square with small diamond shapes on 2 corners. Put egg wash on the edges of the squares and place on a sheet pan with parchment paper. Place the pan in the refrigerator for 30 minutes. Preheat oven to 400 degrees F. Bake the pastry squares for 30 minutes or until golden brown. Make sure not to undercook, as the pastry will fall when removed from the oven. These pastry squares may be made in advance and placed in an airtight container when cool. Blanch the asparagus in salted boiling water for approximately 2 minutes depending on the size of the asparagus stalks, or until just tender. Cool under cold water and set aside. In a saute pan, heat the butter. Lightly dust the morels in flour and place in the pan with the chopped shallots, salt and pepper, to taste. Cook until tender, and then add Madeira wine. Be sure to remove from the heat before adding the wine as the alcohol may flame. Return to heat and add the heavy cream and a pinch of nutmeg. Simmer for 5 to 6 minutes until the cream has reduced to about 2 cups. Add the asparagus and turn the heat to low just to keep hot. Cut around the center square of the pastries, just 1/4-inch deep and remove the lid. Place the squares on the center of your plates and with a slotted spoon scoop the morels and asparagus into the center. Divide the sauce over the squares evenly and replace the lid. Garnish with chopped or whole sprigs of parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31029,"Cuban Picadillo 2 tablespoons olive oil 1 large yellow onion, finely chopped (about 2 cups) 4 cloves garlic, minced 2 bay leaves 1 pound ground beef or combination of beef chorizo, and pork 1/3 cup dry white wine or dry sherry 10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice 1/3 cup tomato paste 1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar 1/3 cup raisins 2 teaspoons dried oregano 2 teaspoons ground cumin 1/4 teaspoon cayenne pepper, optional Salt and freshly ground black pepper Instructions: Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes. Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon. Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper. Serve warm: As a filling for empanadas or tacos Over white rice with fried plantains or black beans With a side salad and black beans To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 31030,"Raspberry Clafoutis 1 tablespoon unsalted butter, room temperature, for greasing pan 6 large eggs, room temperature
1 2/3 cups milk, room temperature
2/3 cup sugar, plus 2 tablespoons for the top, plus for the pan 1 tablespoon vanilla
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup flour
Two 6-ounce containers raspberries
3/4 cup Greek yogurt
2 teaspoons agave syrup 1/4 cup powdered sugar, optional
1/2 cup toasted pistachios, chopped
Instructions: Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter. To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds. Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly). Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31031,"Chicken Alfredo Casserole 4 tablespoons unsalted butter, plus more for the baking dish Kosher salt 1 1/2 pounds skinless, boneless chicken thighs, cut into large chunks 2 1/2 cups low-sodium chicken broth 6 cloves garlic (4 crushed, 2 chopped) 3 wide strips lemon zest, plus 1 tablespoon lemon juice 2 sprigs rosemary 2 bay leaves 1 pound penne 6 cups small broccoli florets (about 1 pound) 4 tablespoons all-purpose flour 2 cups heavy cream Freshly ground pepper 1 1/4 cups grated Parmesan cheese 1/4 cup chopped fresh parsley 2 cups shredded low-moisture mozzarella cheese Instructions: Preheat the oven to 400? F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil. Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean. Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce. Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes. Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31032,"Homemade Apple Butter 4 pounds assorted apples, peeled and chopped 2 cups apple cider 1 cup packed light brown sugar Kosher salt 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Pinch of ground cloves Instructions: Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes. Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender). Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days. Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 31033,"Lemongrass and Ginger Egg Drop Soup with Rainbow Chard 1 quart chicken stock 2 cups water A few stems lemongrass cut into 3-inch lengths 1 large clove garlic, crushed 1 cl pepper, split 1 (3 to 4-inch) piece fresh ginger 2 extra-large eggs 4 scallions, thinly sliced on an angle 2 cups thinly shredded rainbow chard, packed Instructions: In a saucepot add the stock, water, lemongrass, garlic, cl pepper, and a couple inches of thick-sliced ginger. Bring to a boil; reduce heat to simmer and cover, steeping the flavor into the broth for 5 to 6 minutes. Strain the broth or skim out the flavorings with a slotted spoon. Reduce the heat to low and slice 1-inch peeled ginger into thin matchsticks and stir into the clear broth. Beat the eggs and then swirl slowly into the broth to create egg ribbons. Add the scallions and wilt in the chard. Remove from heat and serve in bowls immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 31034,"Chicken with Adzhika Rub and Narshrab (Pomegranate Sauce) 3 tablespoons sweet Hungarian paprika 1/2 teaspoon arbol cl powder or cayenne 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground fenugreek 1/4 teaspoon kosher salt 1 to 2 tablespoons water 1 (3 to 4 pound) chicken, cut into serving pieces 1 pound Yukon Gold potatoes, cut in large chunks 2 medium onions, quartered 6 cloves garlic Olive oil, for coating 6 small zucchinis 1/2 pound cremini mushrooms Pomegranate Sauce, recipe follows 2 cloves garlic, minced 1 teaspoon olive oil 1/2 cup pomegranate molasses* 1 small jalapeno cl, veins and seeds removed and minced 1/4 cup chopped fresh cilantro 1/4 cup chopped toasted hazelnuts Instructions: Preheat oven to 425 degrees F. Mix all of the ingredients for the rub to form a thick paste. Rub into the chicken pieces. Roast in large pan for 15 minutes. Toss potatoes, onions, and garlic in a little oil, add to pan and roast for 15 more minutes. Baste with pan juices and a little water, if dry. Toss the mushrooms in oil and add to the roasting pan, cook for 10 more minutes. Baste again. Toss the zucchini in some oil, add to the roasting pan, and let cook for 10 more minutes. Let chicken rest for 5 to 10 minutes before serving. Serve with Pomegranate Sauce. Press garlic through a press. Mix with remaining ingredients. ","[Syrah, Tempranillo, Garnacha, Barbera]" 31035,"Furikake-Crusted Ahi Pupu 1 pound fresh ahi (yellowfin tuna), cut into 1 1/2- to 2-ounce fillets 3/4 cup all-purpose flour 1 tablespoon seasoned salt (recommended: Lawry's) 1 tablespoon salt 1/2 teaspoon finely ground black pepper 1 teaspoon paprika 1/2 cup all-purpose flour 1/2 cup cornstarch 1 egg 1 cup cold water 1/4 to 1/2 cup furikake (Japanese seaweed) 1 cup Japanese panko flakes Instructions: In a mixing bowl, combine all ingredients for the seasoned flour. In a separate mixing bowl, combine dry ingredients for the tempura batter. Beat the egg and cold water together in a separate container. Add egg and water mixture to the dry ingredients and mix. In another mixing bowl, combine the furikake and panko flakes. Line up the 3 bowls in the following order: Seasoned flour, tempura batter, furikake coating. Season the fillets in the seasoned flour. Dip it into the tempura batter and then coat it with the furikake-panko mixture. Heat a deep pot halfway filled with peanut oil to 350 degrees F. Fry the ahi in the oil until brown, turn and fry for an additional minute. Drain and serve while hot. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 31036,"Fresh Cut French Fries with Creamy Ketchup 4 russet potatoes, rinsed, peeled, and cut into 1/4-inch thick sticks 1 1/2 cups canola oil Salt 1/4 cup creamy ketchup (reserved from Fast Food Cheese Burgers recipe) Instructions: Preheat oven to 200 degrees F. Rinse potatoes under hot tap water and drain well. Dry the potatoes between several sheets of paper towels. In a 12-inch skillet over medium heat, add the oil and heat to 360 degrees F. Add the potatoes and fry until golden brown and crisp. Drain the fries on a baking sheet lined with a paper grocery bag or paper towels and sprinkle with salt, to taste. Keep the fries warm in oven until ready to serve. Transfer the potatoes to a serving bowl and serve with Creamy Ketchup Dipping Sauce ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 31037,"Chocolate-Chip-Cookie Icebox Cake 2 1/4 cups all-purpose flour 1 teaspoon baking soda
1 1/4 teaspoons salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips or chunks (2 cups)
4 cups heavy cream, well chilled 8 ounces mascarpone cheese
2 tablespoons granulated sugar
1 tablespoon whiskey (optional)
Chocolate curls, for garnish
Instructions: To make the cookies: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl. With an electric mixer on medium-high speed, beat the butter and both sugars until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed. Add flour mixture in 3 batches, then beat in vanilla. Fold in chocolate chips. Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart. Bake until edges are golden brown and centers are set, 14 to 16 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. To make the cream: With an electric mixer on medium speed, whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add granulated sugar and whiskey (if using). Whisk on medium-high speed until medium-stiff peaks form. Refrigerate until ready to use. To assemble the cake, dab the bottom of 11 cookies with a very small amount of cream mixture; arrange 9 in a circle on a serving plate, with 2 cookies in the middle. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layer (staggering cookies), ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight. To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake. Garnish with chocolate curls. To serve, cut the cake into wedges with a serrated knife. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 31038,"Golden Beet and Lemon Gin Fizz 1 pound golden beets, trimmed and peeled 3 ounces gin 1/4 cup fresh lemon juice plus 1 strip lemon peel, pith removed 2 tablespoons Simple Syrup, recipe follows 2 ounces club soda 1 cup sugar Instructions: Pass the beets through a juicer according to the manufacturer's directions. Pour the beet juice, gin, lemon juice and Simple Syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a tall, chilled cocktail glass. Top off with the club soda and garnish with the lemon peel. Combine the sugar and 1 cup water in a small saucepan and heat over medium heat until the sugar is dissolved. Let cool. The syrup will keep for 2 weeks in the refrigerator.
","[Gin, Prosecco, Cava, Sparkling Shiraz]" 31039,"Red Pepper Flan 5 cloves garlic, chopped 3 shallots, chopped 3 red peppers, seeded and roughly chopped 1 jalapeno, seeded and chopped Salt and freshly ground pepper Cheesecloth 2 cups heavy cream 1 cup whole milk 4 whole eggs 2 egg yolks Salt and pepper Instructions: For the Red Pepper Base: Sweat garlic, shallots, peppers and jalapeno. Generously season with salt and pepper. Cook completely, until everything is very tender, with no color. Puree in a blender until very smooth. Check seasoning. Line a sieve with double layer of cheesecloth. Slowly pour the pepper puree into the sieve and hold in a bowl for the excess liquid to drain into. Allow puree to drain overnight in the refrigerator. For the flan: Preheat the oven to 300 degrees F. Combine the cream, milk, eggs, egg yolks and 1 cup of the red pepper puree. Whisk everything together and add salt and pepper, to taste. Pour into 4-ounce ramekins (or any size smaller if desired). Set ramekins in a 4-inch deep baking pan and fill the pan with water 1/3 to 1/2 way up the ramekins. Cover with foil. Bake for about 45 minutes. Timing varies greatly depending on oven. To check for doneness, poke the centers of the flans with a small, clean knife. The knife should be relatively clean (not necessarily completely clean) without any liquid on the knife. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 31040,"Strawberry Almond Pound Cake 1 1/2 cups granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan, slightly softened
3 large eggs
1/2 cup sour cream
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 pound strawberries, hulled, half sliced and half cut in half
1/4 cup brown sugar 1 1/2 tablespoons all-purpose flour
1 tablespoon salted butter, cold and cubed
1/4 teaspoon kosher salt
1/4 cup sliced almonds
1 cup confectioners' sugar 1 tablespoon plus 1 teaspoon lemon juice
Instructions: For the cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries. For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds. Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze. For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31041,"Easy Tandoori Chicken 8 skinless, boneless chicken thighs (about 2 1/2 pounds) Juice of 1 lemon Kosher salt 1/2 cup plus 2 tablespoons plain yogurt 1 tablespoon vegetable oil 1/2 small red onion, roughly chopped 3 cloves garlic, smashed 1 2 -inch piece ginger, peeled and roughly chopped 4 teaspoons tomato paste 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 3/4 teaspoons hot paprika 2 tablespoons chopped fresh cilantro Cooked rice, for serving (optional) Instructions: Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl. Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes. Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired. Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 31042,"Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil 1 1/4 sticks unsalted butter 6 cloves roasted garlic, pureed Salt Pepper 12 slices French bread, cut 1/2-inch thick 6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick Steak, recipe follows Parsley oil, recipe follows 1 boneless rib-eye, about 16 ounces Olive oil Salt Freshly ground black pepper 1/4 cup finely chopped fresh flat-leaf parsley 1/2 cup canola oil Salt Pepper Instructions: Heat the grill. Mix together the butter and garlic puree and season with salt and pepper. Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts. Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil. Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices. Mix together ingredients in a small bowl. Season with salt and pepper, to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 31043,"Vegetables with Broccoli Lemon Sauce 12 small red potatoes, cut into quarters 1 large green or red bell pepper, cut into 1/4-inch rings 2 cups broccoli florets 1 (10.5-ounce) can 98 percent fat-free cream of broccoli soup 1/2 cup low-fat mayonnaise 4 green onions, finely chopped 1 tablespoon lemon juice 1/4 teaspoon dried thyme leaves, crushed Instructions: Place potatoes in a saucepan and cover with water. Heat to a boil and then reduce heat to low for 10 minutes. Add pepper and broccoli. Cook for 5 minutes or until vegetables are tender. Strain. In a separate saucepan, mix soup, mayonnaise, onions, lemon juice, and thyme. Heat through. Serve over vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31044,"Baked Lobster One 1 1/2-pound Maine lobster 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper Crab and Shrimp Pasta, recipe follows 1 medium onion, chopped 1 teaspoon Cajun seasoning 1 teaspoon chopped garlic 1 tablespoon chopped shallots 1 tablespoon oil 1 pound fresh or canned tomatoes 1/2 pound extra-wide pasta noodles (1/2 to 1-inch wide 1/4 pound shrimp, peeled and deveined 2 ounces fresh or pasteurized crabmeat 5 tablespoons butter 1 tablespoon fresh oregano, leaves chopped 1 tablespoon fresh basil, leaves chopped Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Bring a deep pot of water to a boil. Plunge the lobster into the boiling water, head first, and cook for 3 minutes. Remove from the water and place in an ice bath to stop the cooking. Carefully halve the lobster lengthwise. Score the claws with a sharp knife, then the knuckle, to expose the meat. Discard the innards, if desired. Lay the lobster on a sheet pan, with the meat facing up and season it with the oil, and salt and freshly ground black pepper, to taste. Bake in the oven for 15 minutes or until the meat is cooked through. Place the Crab and Shrimp Pasta in 2 bowls. Top with 1/2 a lobster and serve. Place a large pot of water for the pasta over high heat and bring to a boil. While the water is heating, in a small saucepan sweat the onions, Cajun seasoning, garlic, and shallots in oil over low heat. Add the tomatoes and cook for 15 to 20 minutes over a very low heat. While the tomatoes are cooking, boil your pasta until al dente. Drain and set aside. Strain the tomato mixture through a fine-meshed sieve, making sure to get all the pulp possible, then transfer this to a saute pan. Over low heat, add the shrimp and crab. While stirring, add the butter in small pats until the sauce is a creamy texture. Add the oregano and basil, then check for seasoning. Do not let the sauce boil hard or it will break - keep it at a very low simmer. Add the pasta to the sauce and toss well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31045,"Shark Banana Pops 3 medium ripe bananas, peeled and halved crosswise One 11-ounce bag good-quality white chocolate chips 2 tablespoons coconut oil Black gel food coloring 12 chocolate chips Instructions: Line a baking sheet with parchment. Hold a banana half cut-side down and carve a wedge from the top part of the curved side to make a gaping shark's mouth. Insert an ice pop stick into the cut end and lay the banana on the prepared baking sheet. Repeat with each banana half. Freeze the bananas until solid, about 2 hours and up to overnight. Line another baking sheet with parchment. Draw three 3-inch circles on the parchment and flip over.
When ready to assemble, lay a wire cooling rack over your sink or other surface where there is at least a foot of space below. (This is how you will let the candy coating on the sharks harden and dry.) Combine the chocolate, coconut oil and enough black gel food coloring to make a shark gray color (3 to 4 drops) in a medium microwave-safe bowl and microwave in 1 minute intervals, stirring in between each, until the chocolate is melted.
Spread a thin layer (about 1/8 inch) of the gray chocolate inside each circle template on the baking sheet. Freeze until firm, about 30 minutes.
Cut the circles in half (warming your knife over a burner flame will help with making a clean cut). Cut 3 of the pieces in half again for the back fins. Cut the other 3 pieces in quarters for the shark flippers.
Tip the bowl so the gray chocolate pools on one side. Holding a banana by the stick, dip the banana into the chocolate with the shark mouth facing up using a curving motion to coat the back, sides and top; leave the space above and below the mouth uncoated.
Working quickly so the chocolate doesn't harden, dip a back fin into the chocolate and stick it on the back of the shark with the rounded part of the fin facing forward. Dip 2 flippers in the chocolate and stick them on towards the bottom of the shark. Dip the flat side of 2 chocolate chips in the chocolate and stick them on the head for eyes.
Clip the end of the stick with a binder clip and thread another ice pop stick through it to suspend the shark to dry. Thread through the cooling rack so it hangs down. Repeat the dipping and drying with the remaining bananas. Once all of the sharks are dipped and dried, serve right away.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31046,"Crab Cakes with Cocktail Sauce 1/2 stick sweet, unsalted butter 1 1/2 cups panko bread crumbs 1 tablespoon crab boil seasoning (recommended: Old Bay) 1 teaspoon freshly ground black pepper 1 pound lump crabmeat 1 lemon, juiced 3/4 sour cream 1 egg, lightly beaten 1/2 cup all-purpose flour, plus more for dusting 1/4 cup chopped fresh parsley leaves 1 tablespoon dry mustard 1 tablespoon kosher salt Freshly ground black pepper 3 tablespoons vegetable oil 1 cup ketchup 1 cup chili sauce 1/4 cup prepared horseradish, strained and liquid removed 1 teaspoon hot sauce (recommend: Tabasco) 1 tablespoon Worcestershire sauce Instructions: Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt, crab boil seasoning, and pepper and stir with a wooden spoon until the butter is fully incorporated. Remove from the heat and allow to cool. Put the crabmeat in a large bowl, and pick through to remove all the shells. Add the lemon juice and toss. Mix in the sour cream, egg, flour, parsley, mustard, and prepared bread crumb mixture. Season with salt and pepper, to taste. Form the crab mixture into 6 patties, approximately 2 1/4-ounces each. Coat each patty in flour and shake off excess. Heat the oil in a large saute pan over medium heat. Add the crab cakes and cook until evenly browned, about 2 minutes on each side. Transfer to a serving platter and serve with the Oyster House Cocktail sauce on the side. Mix all the ingredients together and store in an airtight container until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31047,"Sausage Pinwheels 1 tablespoon extra-virgin olive oil 8 ounces hot Italian sausage (about 3 links), removed from casings 1/2 teaspoon dried oregano 1/2 small onion, finely chopped 2 tablespoons tomato paste 1/4 cup grated Parmesan Kosher salt, optional One 8-ounce tube refrigerated crescent rolls 3 cups loosely packed baby spinach leaves 1/4 cup chopped fresh parsley 3/4 cup shredded low-moisture mozzarella Instructions: Heat the oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the oregano and onion and cook until the onion is softened, about 6 minutes. Make a space in the center of the skillet and add the tomato paste. Toast it for a minute, then stir it into the sausage mixture. Add 1/4 cup water and bring to a simmer; cook until the mixture thickens, about 2 minutes. Scrape into a medium bowl and let cool, about 15 minutes. Meanwhile, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Stir the Parmesan into the cooled sausage mixture. Season with salt if necessary. Unroll the crescent dough and separate into 4 rectangles (each made of 2 crescent dough pieces). Press the seams together to seal and create 4 solid rectangles. Roll or press each rectangle to about 6 inches by 8 inches. Lay out one of the dough rectangles with the long sides on the top and bottom. Layer a quarter of the spinach leaves on the dough, leaving a 1/2-inch space at the top and bottom but extending the spinach to both sides. Sprinkle with a quarter of the parsley. Spread a quarter of the sausage mixture over top. Sprinkle with a quarter of the mozzarella. Press down on the cheese to compress the filling and adhere it to the dough. Roll the dough tightly over the filling and pinch to seal the seam. With a sharp knife, cut into 6 rounds. Place the rounds cut-side up on one of the prepared baking sheets. Repeat with the remaining ingredients to make 24 pinwheels. Bake, rotating the baking sheets from top to bottom halfway through, until the dough is puffed and browned and the cheese is browned, 12 to 14 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31048,"Rice with Squash and Cumin 5 to 6 assorted small squashes, zucchini, yellow summer squashes, patty pans 1/2 cup olive oil 1 medium yellow onion, peeled and diced 2 cloves garlic, peeled and crushed 2 teaspoon ground cumin 1 to 2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups cooked rice, (aromatic is nice) 1 bunch parsley leaves, washed and chopped roughly Instructions: Trim squashes and cut into small 1/4-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. Add rice and chopped parsley and adjust seasonings. Serve immediately. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 31049,"Simple Creme Brulee 4 cups heavy cream 1 teaspoon vanilla extract 1/2 cup sugar 6 egg yolks 1/2 cup dark brown sugar Instructions: Preheat oven to 300 degrees. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 flameproof custard dishes. Place dishes in a large flameproof baking dish lined with a towel. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles. Chill for at least one hour. Top with brown sugar in an even layer and place under broiler until sugar melts and bubbles. Serve at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 31050,"Sea Scallops and Minced Vegetables with Parsley Pesto and Garlic Broth 2 ounces corn oil 6 jumbo sea scallops, seasoned with salt and pepper 1-ounce whole butter 3 shallots, chopped 2 teaspoons garlic, chopped plus 2 tablespoons chopped garlic for pesto 1/2 green pepper, finely diced 1/2 red pepper, finely diced 10 fresh green beans, thinly sliced 1 can clear chicken broth 1 lemon, zested 1 small bunch flat leaf parsley, leaves chopped, plus a few sprigs reserved for garnish 3 ounces olive oil 4 to 5 tablespoons Parmesan cheese Salt and pepper Instructions: Using a non stick pan, add the 2 ounces of corn oil and heat until very hot. Add the seasoned scallops to the pan and allow to cook until golden brown. Add the butter to the pan halfway through cooking to achieve a nutty flavor on the scallops. In a saucepan saute the shallots, 2 teaspoons garlic until translucent. Next, add the diced peppers and the sliced green beans and cook for 3 to 5 minutes over medium high heat. Next, add the chicken stock and the lemon zest. Allow to cook for 15 minutes at a simmer. Using a blender, add the parsley and the oil. Blend this until smooth. Add the Parmesan cheese and 2 tablespoons garlic and season with salt and pepper. In a soup bowl add about 5 to 6 tablespoons of minced vegetables and 3 to 4 ounces of the garlic broth. Place 3 jumbo scallops in the center of each bowl and put 2 tablespoons of pesto in the center. Serve hot and garnish the dish with a few parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31051,"Avocado Compound Butter 6 ounces ripe avocado meat, approximately 2 small avocados 1 tablespoon freshly squeezed lemon juice 2 ounces unsalted butter, softened 1 garlic clove, minced 1 tablespoon freshly chopped cilantro leaves 2 teaspoons ground cumin Kosher salt and freshly ground black pepper Instructions: Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31052,"Banana Snack Cake with Coconut, Chocolate and Pecan Streusel 1/2 cup sweetened flaked coconut 1/4 cup all-purpose flour 1/4 cup old-fashioned rolled oats 1/4 teaspoon baking powder 2 tablespoons light-brown sugar 1/4 teaspoon kosher salt 3 tablespoons unsalted butter, at room temperature 1/2 cup chopped pecans 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for the pan 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 cup mashed banana (from 3 extra-ripe bananas) 1/2 cup sour cream, at room temperature 1/2 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 4 ounces semisweet chocolate, chopped 1/2 cup sweetened flaked coconut Instructions: For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.
For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.
In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 31053,"Tongue Red Velvet Cake 9.5 ounces vegetable oil 7.7 ounces buttermilk 2 eggs 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar 9.5 ounces all-purpose flour 8 ounces granulated sugar 2 tablespoons cocoa powder Pinch salt Pinch baking soda 1 tablespoon red food coloring 2.8 ounces unsalted butter, at room temperature 9.5 ounces cream cheese 4.9 ounces confectioners' sugar 7.4 ounces whipped cream 1 vanilla bean, split, seeds scraped 1.4 ounces unsalted butter 2 tablespoons glucose 1.4 ounces granulated sugar 1/4 teaspoon pectin NH 1.7 ounces chopped pecans Red food coloring spray, for decorating Instructions: For the red velvet cake: Preheat the oven to 350 degrees F. In a large bowl, mix together the oil, buttermilk, eggs, vanilla extract and vinegar. Add the flour, sugar, cocoa powder, salt and baking soda, and mix until homogenized. Mix in the red food coloring. Spread the batter in a sheet pan and bake for 20 minutes. For the cream cheese frosting: With an electric mixer, mix the softened butter with the cream cheese. Add the confectioners' sugar and mix until homogenized. Fold in the whipped cream and vanilla seeds. For the pecan tuile: Boil the butter and glucose together. Add the sugar and pectin NH; bring to boil. Add the pecan pieces. Pour the mixture into a sheet pan and bake at 350 degrees F for 12 minutes, until golden. Build the \tongue\ cake: Pipe the cream cheese frosting into a tongue silicone mold. Break the tuile into pieces and add pieces evenly along the frosting. Place a thin layer of red velvet cake in the center of the tongue. Fill the mold to the top with cream cheese frosting. Freeze. Cut the tongue into 5 pieces and spray in red food coloring. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31054,"Toscano Soup 3 teaspoons truffle oil 4 cloves garlic, chopped 1/2 pound portobello mushrooms, chopped 1/2 pound mushrooms, chopped 1/2 onion, chopped 2 carrots, chopped 1/2 pound calabaza, chopped 3 bay leaves 2 quarts chicken stock 1 pound cooked white beans Toast, as a garnish Chopped tomatoes, as a garnish Shredded mozzarella, as garnish Instructions: Saute in a large pot, in truffle oil, the garlic, mushrooms, onion, carrot, squash, and bay leaves until soft. Add chicken stock, cooked white beans and simmer for 15 minutes. Garnish with a piece of toast, some tomatoes, and some mozzarella. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 31055,"Strawberry Mango Smoothie 1 cup frozen mango chunks 1/4 cup Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves 1/2 cup orange juice Instructions: PLACE frozen mango in bottom of blender. Add preserves and orange juice. Process until blended and smooth. ","[Sauvignon Blanc, Moscato, Pinot Grigio]" 31056,"Shrimp Curry 5 cloves garlic One 3-inch long piece fresh ginger, peeled 2 tablespoons vegetable oil 1/4 heaping teaspoon whole cloves 10 cardamom pods 8 whole allspice 1 cinnamon stick, broken in half 1 bay leaf 1 medium yellow onion, sliced 2 teaspoons curry powder 1/2 jalapeno, or more to taste 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped 3/4 cup coconut milk 2 cups water 2 1/2 teaspoons kosher salt 1 1/2 pounds medium shrimp, peeled and deveined 2 tablespoons chopped fresh coriander leaves 1 tablespoon freshly squeezed lime juice Basmati Rice Instructions: In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to \refry, about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31057,"Spiced Indian Grilled Chicken 2 tablespoons dried fenugreek leaves 1 tablespoon garam masala 1/2 tablespoon brown sugar 1 clove garlic, crushed 1/2 teaspoon ground cardamom 1/2 teaspoon cayenne peppercorns Pinch salt 1 cup plain yogurt 2 tablespoons tomato paste 2 chicken legs, split into thighs and drums Instructions: Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 31058,"Honey Mustard Sabayone Over Thyme Roasted Pears 8 large egg yolks 1/4 cup sugar 2 Tbs. honey 1 Tbs. Dijon mustard 1/2 cup Marsala wine pinch of salt 1 Tbs. turbinado sugar for garnish thyme sprigs for garnish 3 Bosc pears, cored and quartered 1 Tbs. fresh thyme leaves 2 Tbs. olive oil salt and pepper salt and pepper
Instructions: SABAYONE: Set up a saucepan with 2 inches water over medium-low heat so the water steadily simmers. Set up a large ice bath. In a stainless steel bowl that can fit over saucepan, whisk together egg yolks and sugar and whisk in remaining ingredients. Set bowl over double boiler and whisk constantly until light and frothy and doubled in size, about 6 minutes. Do not let bowl touch simmering water. If egg mixture gets too hot it will scramble the eggs and you'll have to start over, so move the bowl back and forth from the heat and use ice bath if necessary. Serve sabayone warm over roasted pears for a sweet and savory dessert. PEARS: Preheat oven to 375 degrees F. Toss pears with thyme, oil and a little tiny bit of salt and pepper in a mixing bowl. Pour them out onto a sheet pan and roast until tender, about 40 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]

" 31059,"Reuben Quesadillas 1 medium onion, cut in half, then sliced 1 tablespoon vegetable oil, plus extra for coating tortillas 1/2 pound (1 cup) sauerkraut, drained 6 flour tortillas 6 ounces Swiss cheese, shredded 3/4 pound corned beef 1/2 cup mayonnaise 1/2 cup ketchup 1/4 cup minced scallions 2 tablespoons drained chopped capers Instructions: Preheat oven to 375 degrees. In saute pan, saute the onions in 1 tablespoon oil until lightly tanned. Add sauerkraut (watch out for splashing) and cook for 8 minutes more until dried. Using a plate as a template, cut tortillas to even rounds with paring knife. Lightly coat bottoms of 3 tortillas with vegetable oil and lay out on cutting board. Spread with 1/2 of the cheese. coat with single layer of corned beef, then sauerkraut. Cover with another single layer of corned beef, then with remaining cheese and tortillas. Press down to compact. Lightly coat tops with vegetable oil. Bake for 10 minutes until lightly browned on the outside and melted on the inside. Cut each quesadilla into 8 wedges. Serve with Russian Dressing. Mix all ingredients together well, and chill until needed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31060,"Cranberry-Brie Knots 2 tablespoons olive oil 28 ounces refrigerated pizza dough, at room temperature (see Cook's Note) One 4-ounce wheel Brie All-purpose flour, for dusting 3/4 cup prepared whole berry cranberry sauce 1 teaspoon Italian seasoning Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter, melted Instructions: Brush the bottom of a rimmed baking sheet with 1 tablespoon olive oil and place the pizza dough on top. Brush the top of the dough with the remaining 1 tablespoon olive oil and cover lightly with plastic wrap. Let rest at room temperature until just about doubled in size, 1 hour. Cut off the rind from the sides of the Brie wheel, then cut the Brie into 18 equal-sized cubes. Set aside.
Lightly flour a work surface. Using floured hands, shape the dough into an 18-by-4-inch-rectangle. Using a pizza cutter or sharp knife, cut the dough into eighteen 1-inch-wide strips.
Shape each strip into a 10-inch-long rope and tie into a knot, tucking the two ends of the rope underneath it. Divide the knots between two baking sheets and let rest until slightly puffed, 40 to 45 minutes.
Meanwhile, position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
Cut a small slit in the top of each knot with a sharp paring knife and use your fingers to create a small well. Spoon a heaping 1/4 teaspoon cranberry sauce into each well and top with 1 piece of Brie. Reserve the remaining cranberry sauce for serving.
Brush the tops of the knots with 4 tablespoons of the butter. Sprinkle with the Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Bake until the cheese is melted, and the dough is fully cooked and turning light golden, 20 to 25 minutes. Let rest for 10 minutes before serving.
Meanwhile, stir together the remaining cranberry sauce and 2 tablespoons butter in a small bowl. Serve with the knots for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 31061,"Crash Hot Potatoes 12 small yellow potatoes Kosher salt 3 tablespoons olive oil Fresh ground black pepper Instructions: In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes. Preheat the oven to 475 degrees F. Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible! ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 31062,"Buttermilk and Chive Mashed Potatoes 2 pounds red potatoes, cut into 2-inch chunks 2 tablespoons butter 1 small shallot, chopped 3/4 cup buttermilk Salt and freshly ground black pepper 2 tablespoons chopped chives Instructions: Cover the cubed potatoes with cold salted water in a large saucepan and simmer until tender, about 20 minutes. While potatoes are cooking, add the butter to a small saucepan and saute the shallot until translucent. Add the buttermilk and warm. Season with salt and pepper. Once tender, drain potatoes, return to pot, and coarsely mash with a potato masher. Stir in the warmed buttermilk mixture, season with salt and pepper and garnish with chives. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 31063,"Cinnamon Pull-Apart Football Nonstick cooking spray, for the baking pan Two 16.3-ounce tubes refrigerated large cinnamon rolls 1 to 3 tablespoons confectioners' sugar Instructions: Preheat the oven to 325 degrees F and spray a 12-by-7.75-by-3-inch football-shaped baking pan with nonstick spray. Cut the cinnamon rolls into quarters and spread the pieces in an even layer across the inside of the prepared pan, overlapping the ends slightly. Reserve one of the icing packets. Bake, rotating halfway through, until golden brown, crispy and cooked through, about 30 minutes. (If the top browns too quickly, tent with aluminum foil until the cinnamon roll pieces are baked through.) Let cool 30 minutes. Meanwhile, pour the icing packet into a small mixing bowl. Slowly add the confectioners' sugar, stirring constantly, until the icing is smooth and has the consistency of toothpaste. Place the icing in a piping bag or a resealable plastic bag. Invert the football onto a serving platter. Snip the tip of the piping bag and use the icing to draw laces on the football. Add a thick horizontal stripe on each end of the football to complete the design. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 31064,"Salsa de Muchos Chiles 2 chiles cascabel 2 chiles moritas 2 chiles de arbol 1 cl chipotle 1 cl guajillo 2 large tomatoes 4 cloves garlic, peeled 1/4 teaspoon sea salt, or to taste 1/2 cup cold water 1/2 bunch chopped cilantro leaves Instructions: Heat a comal or cast iron skillet over a medium high heat. Toast the chiles, turning them constantly so they don=t burn, 30 to 60 seconds. Let them cool and remove their stems. Crumble them with their seeds and veins. Toast the tomatoes and garlic until slightly charred. Let them cool. In a blender combine the chiles, garlic, tomatoes, salt, and water and blend until you have a rough sauce. Pieces of the chiles should be visible. Transfer salsa to a bowl and stir in the cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 31065,"Grilled Pork Chops with Roasted Garlic Gremolata 1/4 cup packed brown sugar 1/4 cup kosher salt 2 tablespoons smoked paprika 1 tablespoon pink peppercorns 4 fresh sage leaves 2 sprigs fresh thyme 1 sprig fresh rosemary 2 14-ounce bone-in center-cut pork chops (about 1 1/4 inches thick) Freshly ground pepper 1 cup extra-virgin olive oil 1 head garlic, broken into individual cloves, peeled 1/2 cup finely chopped fresh parsley Grated zest of 3 lemons Kosher salt and freshly ground pepper Instructions: Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours. Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use. Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork. Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes. Carve the meat from the bones and slice against the grain. Serve with the gremolata. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 31066,"Bacon-Cheddar Twists with Soft-Cooked Eggs Nonstick spray 2 large eggs
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 sheet frozen puff pastry, thawed but chilled
Flour, for rolling
1/2 cup grated sharp white Cheddar 12 strips bacon Sesame seeds or poppy seeds, optional
4 large eggs Salt and pepper Salt and pepper
Instructions: For the twists: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray. Whisk together the eggs, mustard and a splash of water until smooth; sprinkle with salt and pepper. Set aside. Dust a work surface with flour and roll out the puff pastry to a 10-by-14-inch rectangle with the shorter side facing you. Spread the cheese over the top half of the dough, then fold the bottom half over the cheese half and roll lightly to seal. Cut the dough vertically into 12 even strips; each strip will be slightly thinner than 1 inch. Place a bacon strip on each pastry strip and twist the pastry and bacon together. Place the twists on the prepared baking sheet, pressing down the ends. Brush the tops with some of the egg wash and sprinkle with salt and sesame seeds or poppy seeds (or both). Bake until the pastry is golden brown and the bacon is crisp, 12 to 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing. For the eggs: Bring a small saucepan of water to a boil over medium-high heat; there should be enough water to cover the eggs by at least 1 inch. Using tongs, gently place eggs in the water and boil for 5 1/2 minutes for soft-cooked eggs; the whites will be set, but the yolks will be very runny. Transfer the saucepan to the sink, pour off most of the water, and then run under cold water for 30 seconds. Set the soft-boiled eggs in egg cups; use an egg topper to slice off the tops of the shells, or tap around the shells with a small spoon to break and peel off. Season lightly with salt and pepper, and serve with the twists for dipping in the yolks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 31067,"Sage Advice 1 cup brewed black tea 3 tablespoons honey 3 fresh sage leaves 2 dashes Peychaud's bitters 3/4 ounce fresh orange juice 1 1/2 ounces rye 1/2 ounce Averna bitters Instructions: Make the syrup: Combine the tea and honey in a small saucepan over medium-low heat. Reduce until syrupy, about 10 minutes, then let cool. Make the cocktail: Combine 1/2 ounce tea syrup, 2 sage leaves, the Peychaud's bitters and orange juice in a cocktail shaker. Gently muddle the sage with a muddler or the handle of a wooden spoon. Add the rye and Averna and fill the shaker three-quarters of the way with ice. Give it a short shake, then strain into a martini glass and garnish with the remaining sage leaf. ","[Rye, Whiskey, Cognac, Vermouth]" 31068,"Crock Pot Apple Butter Recipe 2- 3 pounds (50 oz) jars unsweetened apple sauce 3 pounds granny smith apples 4 cups sugar 1 1/2 cups apple juice 2 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon allspice Instructions: Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). Remove cover, stir and taste. Add more spices or sugar if desired. Continue cooking for a few more hours, uncovered, until some of the liquid has evaporated and butter has cooked down a bit. Pour into jars and refrigerate. Serve over hot biscuits, toast, scones or eat it out of the jar. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 31069,"Loaded Red Potato Salad 3 pounds red potatoes, cut into 3/4-inch cubes 1 pound bacon, chopped
1 cup sour cream 1/3 cup mayonnaise 2 tablespoons apple cider vinegar One 8-ounce block sharp Cheddar, cut into 1/2-inch cubes 3 scallions, thinly sliced, white and green parts separated Kosher salt and freshly ground black pepper Instructions: Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes. Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping. Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 31070,"Nadine's - Na's Pasta 1 1/2 pounds bulk hot Italian sausage Three 1-inch-thick slices salami, cubed Three 1-inch-thick slices capicolla, cubed
3 tomatoes, diced Salt and pepper 1 onion, chopped 3 red peppers, chopped 1 1/2 pounds trio pasta (combination of shells, fusilli and penne rigate) 3 cups marinara sauce
Grated Asiago cheese, for garnish Garlic bread or Italian butter bread, for serving Instructions: Saute the hot Italian sausage and drain off all of the fat. Add the sausage, salami, capicolla, tomatoes, onion and red peppers to the saute pan and mix well. Add salt and pepper, to taste.
Preheat the oven to 350 degrees F.
Cook the pasta in boiling water until al dente. Drain and set aside.
In a large oven-safe dish, combine the pasta, sausage mixture and marinara sauce. Cover and bake for 30 minutes.
Plate and top with fresh Asiago cheese. Serve with garlic bread or Italian butter bread. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 31071,"Salted Naan Wedges 2 naan breads 1/2 cup olive oil
Kosher salt
Instructions: Preheat the oven to 375 degrees F. Cut each naan bread into 8 wedges using a knife or pizza cutter. Arrange them all on a baking sheet. Brush both sides of the wedges with olive oil. Sprinkle both sides generously with the salt. Bake until they're golden brown and crisp, 15 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31072,"Sunny's Quick Chilled Carrot Soup One 16-ounce bag frozen sliced carrots, thawed slightly 1 to 2 cups chicken stock 1/2 cup creme fraiche 1/2 cup frozen pearl onions, thawed slightly 1 tablespoon fresh lemon juice 1 tablespoon maple syrup 1 teaspoon grated fresh ginger 1/2 teaspoon hot Hungarian paprika Pinch of nutmeg Kosher salt 1/4 cup chopped pecans Grated zest of 1 lemon Freshly ground black pepper Instructions: For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate. For the garnish: In a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well. Pour the chilled soup into bowls and serve topped with the garnish.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31073,"Grilled New Old-Fashioneds 4 orange slices, cut into half-moons 12 pitted cherries
Vegetable oil, for brushing 5 tablespoons turbinado sugar
3 dashes bitters
One 750-ml bottle bourbon whiskey
1 liter club soda, cold Instructions: Prepare a grill for medium-high heat. Skewer the orange slices and the cherries, and brush on both sides with vegetable oil. Grill until charred on both sides, 2 to 3 minutes total. Remove from the grill and let cool slightly. Add the grilled fruit to a pitcher, reserving a couple orange rinds. Muddle the fruit with the turbinado sugar. Add the bitters and then pour in the bottle of bourbon. Stir to combine. Taste and add more bitters as desired. To serve, rub the rim of a rocks glass with the reserved grilled orange rind. Add ice and then fill by two-thirds with the bourbon mixture. Top off with club soda and stir to combine. ","[Bourbon Whiskey, Brandy, Cognac]" 31074,"Healthy Banana Bread Muffins 1 cup whole-wheat flour (see Cook's Note) 1/2 cup all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons coconut oil, melted
1/4 cup packed dark brown sugar
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 large egg whites, at room temperature
1 1/2 cups mashed very ripe banana (about 3 large bananas)
1/2 cup chopped walnuts, optional
Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31075,"Basil Cream Cheese Pesto Filled Tomatoes 8 fresh basil leaves 3 cloves of fresh garlic 1/4 cup pine nuts 1/4 cup grated Parmesan cheese 1 (6-ounce) package low fat cream cheese 1 pint cherry tomatoes (about 30) Instructions: In a food processor fitted with metal blade puree basil, garlic, pine nuts, Parmesan, and cream cheese to make a paste. To hollow out cherry tomatoes, cut a cone shape out of the stem end of the tomato with a sharp paring knife. Fill tomatoes with \pesto\ using a pastry bag fitted with a large nozzle. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 31076,"Sausage-Stuffed Zucchini Boats 4 medium zucchini, cut in half lengthwise 1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 31077,"Chili Coconut Dip 1 tablespoon grapeseed oil 1/4 cup dried curry leaves, crushed 3 tablespoons unsweetened coconut flakes 1/2 teaspoon red chili powder 1/2 teaspoon ground coriander 1/2 teaspoon brown mustard seeds Pinch of salt Pinch of pepper 1/2 cup mayonnaise Instructions: Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 31078,"Stuffed Flank Steak (Matambre) 1 (3 to 4 pound) flank steak 1/2 cup red wine vinegar 1/4 cup olive oil 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 2 teaspoons crushed oregano 3 teaspoons cumin seeds, toasted and crushed 3 garlic cloves, minced 1 small bunch spinach, cleaned, stems removed 3 small carrots, peeled, halved lengthwise and parboiled 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 to 2 quarts beef stock (to cover meat) 2 medium onions, finely chopped 3 medium tomatoes, seeded and finely chopped 2 jalapeno chiles, seeded and finely chopped 2 cloves garlic, minced 1/4 bunch Italian parsley, finely chopped 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1/3 cup olive oil 1/4 cup red wine vinegar Instructions: Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight. Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat. Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1inch intervals. Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat. Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness. To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4 inch slices. Serve with Salsa Criolla. In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper. Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture. Mix well, cover and refrigerate until ready to use. Adjust seasonings before serving with the meat. about 2 cups of salsa ","[Syrah, Tempranillo, Garnacha, Barbera]" 31079,"Brioche and Berry Bread Pudding with Lemon Fondant Butter, room temperature 4 eggs 3/4 cup whole milk 3/4 cup heavy cream 1 tablespoon vanilla extract 1 teaspoon lemon zest 1/2 cup sugar, plus more for dusting and topping 4 large slices brioche bread 2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish 2 cups powdered sugar 2 tablespoons water 2 lemons, zested and juiced Instructions: Butter and sugar 6 (6-ounce) ramekins. In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise. Preheat the oven to 350 degrees F. Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak. Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly. Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice. Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 31080,"White Sangria 1 (750 ml) white wine (a Spanish white, made from grape varietals like Albarino, Sauvignon Blanc, Verdejo, Viura, Torrontes, or Godello) 1/4 cup brandy 1/4 cup peach schnapps 1 to 2 oranges, cut into chunks 1 to 2 apples, cut into chunks 1 to 2 peaches, cut into chunks Instructions: In a large pitcher, combine the ingredients. Stir and let sit for at least 2 hours, refrigerated. Serve plain, over ice, or with soda water. ","[Viura, Torrontes, Godello]" 31081,"Poulet Pochani 4 tablespoons fresh ginger, peeled and coarsely chopped 1/4 cup water 1 1/2 pounds boneless chicken breast, cut on the diagonal into 1/4-inch thick slices 2 tablespoons coriander seeds 1 1/2 tablespoons fennel seeds 1 tablespoon galangal, peeled and coarsely chopped 3 dried New Mexico chiles, soaked, seeded and deveined 4 cloves garlic, coarsely chopped 2 large shallots coarsely chopped 2 teaspoons shrimp paste 1/2 cup water 3 tablespoons oil, soybean or other vegetable 2 cups coconut milk 1 teaspoon salt 2 tablespoons sugar 1 tablespoon fish sauce 1/2 pound green beans trimmed, quickly blanched and halved 1 1/2 teaspoons hot cl flakes Instructions: For the Marinade: In a blender, combine the ginger with the water and blend until smooth, add a little more water as needed to blend. Strain the mixture through a fine strainer to extract the ginger juice and discard the rest. Marinate the chicken with the juice and place in the refrigerator. For the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes. Heat oil in large saute pan or small wok over medium high heat. Add paste and stir to render for about 20 seconds. Add coconut milk, salt, sugar, and fish sauce and stir to cook for 2 minutes. Add sliced chicken and stir to mix well and cook for 2 minutes longer. Add the green beans and hot chili-flakes and cook until the chicken is thoroughly cooked. Serve with steamed jasmine rice. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 31082,"Air Fryer Croutons 8 ounces country white, sourdough or whole-grain bread, cut into 3/4-inch cubes 1/4 cup olive oil
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Instructions: Toss the bread, olive oil, oregano, garlic, 3/4 teaspoon salt and several grinds of pepper in a large bowl until evenly combined. Preheat a 6-quart air fryer to 350 degrees F. Add the seasoned bread cubes in an even layer to the air fryer basket. Cook, tossing halfway through, until golden brown and toasted, 5 to 6 minutes.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31083,"Roasted Foie Gras with Apple Onion Compote 1 tablespoon butter 1 medium onion, sliced 1 Granny Smith apple, sliced 1 teaspoon apple cider vinegar 2 ounces cassis Sea salt Freshly ground black pepper Dash sugar 4 (3-ounce) slices foie gras 1 tablespoon port wine 2 tablespoons black truffles, chopped 4 tablespoons veal stock 1 small bunch Italian parsley, fried Fleur de Sel Instructions: Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside. Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning. To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 31084,"Hearty Vegetable Salad and Vinaigrette 4 new potatoes 8 fingerling potatoes 4 waxy Peruvian purple potatoes 2 large beets 1 cup rice wine vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon honey 1 tablespoon Dijon mustard Salt and pepper 2 cups shredded carrots 1 cup cherry tomatoes, halved 2 cups green beans, blanched 2 cups snow peas, blanched 1 small head leafy green lettuce 8 ounces albacore tuna, white meat in spring water, drained 1 cup Nicoise olives Instructions: In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise. Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges. In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper. In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes. In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce. Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31085,"Cornish Hens with Brown Rice Stuffing 4 Cornish game hens, about 1 1/4 pounds each, giblets removed and discarded Salt and ground black pepper 2 teaspoons olive oil 1/2 cup minced scallions 2 cloves garlic, minced 1 teaspoon dried thyme 1 cup instant brown rice 1 1/2 cups reduced-sodium chicken broth, divided 1 cup sun-dried tomatoes in olive oil, drained and chopped 1 small green bell pepper, chopped Prepared cranberry sauce, optional Instructions: Preheat oven to 450 degrees F. Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper. Place hens in a large roasting pan and set aside. Heat oil in a medium saucepan over medium heat. Add scallions and garlic and saute 2 minutes. Add brown rice and thyme and stir to combine. Add 1 cup of the chicken broth, cover and bring mixture to a simmer. Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper. Season, to taste, with salt and black pepper. Remove from heat and spoon rice mixture loosely into cavity of hens. Pour remaining 1/2 cup of chicken broth into bottom of pan. Place hens in oven and immediately reduce oven temperature to 350 degrees F. Bake 45 minutes to 1 hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with the pan juices. Remove the hens from the oven and transfer to a platter. Pour the pan juices over top and serve. Serving suggestion: Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 31086,"Cajun Jambalaya 12 medium shrimp, peeled, deveined and chopped 4 ounces chicken, diced 1 tablespoon Creole seasoning, recipe follows 2 tablespoons olive oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped celery 2 tablespoons chopped garlic 1/2 cup chopped tomatoes 3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 3/4 cup rice 3 cups chicken stock 5 ounces Andouille sausage, sliced Salt and pepper Instructions: In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 31087,"Semi-Homemade Irish Cream 2 cups heavy whipping cream 1 cup evaporated milk 1/2 cup sweetened condensed milk 1/2 cup Irish Whiskey 1/4 cup chocolate syrup 1/2 teaspoon instant coffee Instructions: In the container of an electric blender, combine cream, evaporated milk, condensed milk, whiskey, chocolate syrup and coffee; process until smooth. Let chill for at least 4 hours before serving. ","[Bourbon, Brandy, Port]" 31088,"Green Beans and Portobello Mushroom Saute 1 1/4 pounds green beans, trimmed and cut in half Coarse salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter 1 onion, chopped 2 portobello mushroom caps, halved and thinly sliced 1/2 cup dry sherry Instructions: Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate. ","[Rioja, Tempranillo, Garnacha, Barbera]" 31089,"Rose Sangria 1 bottle rose wine 1/4 cup brandy 1/4 cup triple sec 1 cup fresh orange juice 1/4 cup simple syrup, or more to taste Orange slices, lemon slices, lime slices, apple slices and blackberries Instructions: Combine all ingredients in a large pitcher, cover and refrigerate for at least 8 hours or up to 24 hours. If you do not serve immediately, strain the fruit and add fresh when serving. ","[Ros, Cava, Prosecco]" 31090,"Dried Cherry and Almond Biscotti 1 stick butter, at room temperature 1 cup sugar 2 eggs, plus 1 egg white 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking powder Pinch salt 1 lemon, zested 1/2 cup whole blanched almonds, toasted 3/4 cup dried cherries 2 tablespoons turbinado sugar Chocolate Ganache, optional, recipe follows 4 dozen mini pretzels, optional Red and green sprinkles or smashed candy cane pieces, optional 2 cups semi-sweet or dark chocolate chips or chopped block chocolate Instructions: Preheat the oven to 300 degrees F.
In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.
Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.
Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack. Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time. Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 31091,"Dutch Baby Pancake with Raspberry-Orange Coulis 12 ounces fresh raspberries 3 tablespoons sugar
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
1/2 teaspoon orange zest
3 large eggs 3/4 cup whole milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into 1/2-inch pieces
Instructions: For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.) For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes. Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes. Serve the Dutch baby with the raspberry coulis. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 31092,"Honey, Hot Sauce and Pecan Compound Butter 1/4 cup pecans 2 sticks (1 cup) salted butter, soft at room temperature 2 to 3 tablespoon hot sauce 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, about 8 minutes. Let cool. Grind the pecans to a fine powder in a food processor. Add the butter, hot sauce and honey and pulse until combined and smooth. Using a rubber spatula, turn out the butter onto a sheet of plastic wrap and form into a log. Refrigerate until firm, about 2 hours. When ready to use, cut into discs. ","[Chardonnay, Viognier, Riesling, GSM]" 31093,"Parsnip Potato Puree 1 bay leaf 1 1/2 pounds parsnips, peeled and cut in half 1 1/2 pounds russet potatoes, peeled and quartered 1 stick butter, softened 1 cup heavy cream 1/2 cup grated Parmesan Paprika Salt and pepper Instructions: Bring a large pot of water with bay leaf, parsnips and potatoes to a boil. Cook vegetables until tender. Drain vegetables And return to warm pot. Using electric beaters, mash up vegetables and then beat in butter and cream. Season to taste and transfer to a flameproof casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31094,"Mushroom, Leek and Prosciutto Pizza 1 tablespoon butter 1 large leek, white and light green parts only, sliced thin (about 2 cups)
2 cups sliced mushrooms Salt and pepper
Flour, for dusting
1/2 pound prepared pizza dough
1 tablespoon plus 2 teaspoons extra-virgin olive oil
3/4 cup grated Parmesan
4 to 6 very thin slices prosciutto
Instructions: Preheat the oven to its highest setting (500 degrees F). Preheat a cast-iron grill pan to medium heat. Melt the butter in a large skillet over medium-high heat. Add the leeks and saute for about 4 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Set aside. Lightly flour a cutting board and roll out the pizza dough into an oval shape that will fit the grill pan. Coat the preheated grill pan with 1 tablespoon olive oil. Brush the dough with 2 teaspoons olive oil and place it, oiled-side down, on the grill pan?the dough will start to bubble as it cooks. Cook until grill marks form, 3 to 5 minutes; flip, and continue cooking on the reverse side until grill marks form and the dough has stiffened, about 3 minutes. Remove the pizza to a baking sheet, top with the mushrooms-leek mixture and sprinkle with the cheese. Place in the oven and cook until the cheeses melts, 5 to 7 minutes depending on how hot your oven is. Remove the pizza from the oven and add the prosciutto. Slice into small bites and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 31095,"Chocolate Trinity Parfaits 12 ounces semisweet chocolate (8 ounces broken into 1/2-ounce pieces and 4 ounces finely grated) 6 1/2 cups heavy cream 3/4 cup granulated sugar 2 tablespoons unsweetened cocoa 1 teaspoon pure vanilla extract Instructions: To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together. Transfer the dark chocolate cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on medium until stiff peaks form, about 4 to 5 minutes. Transfer the cocoa cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on high until stiff peaks form, about 1 1/4 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate. Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits. To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream. Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters. Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream. For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream. Refrigerate the parfaits until just a few minutes before serving. ","[Pinot Noir, Barolo, Chianti, Tempranillo]" 31096,"Amazing Salmon Blender Souffle Butter or margarine Bread crumbs 8 ounces smoked salmon or 1 (7 1/2-ounce) can red salmon 6 eggs 12 ounces cottage cheese 2 tablespoons lemon juice 1 teaspoons Dijon mustard 1/2-cup chopped red onion 1/4-cup fresh dill Instructions: Preheat oven to 350 degrees. Butter and dust with bread crumbs a 1-quart souffle dish or 4 (8-ounce) ramekins. Coarsely chop smoked salmon and put aside, or if using canned salmon, thoroughly drain the salmon. In a bowl, clean bones and skin from salmon. Break it into fine pieces with a fork. Set aside. Place all remaining ingredients in a blender container. Cover and blend at medium speed for about 30 seconds. Blend at high speed for another 10 to15 seconds. Stir the egg mixture into the bowl with the salmon. Pour the mixture into the prepared souffle dish or spoon the mixture into the prepared ramekins including an equal amount of salmon pieces in each. Bake for 45 minutes to 50 minutes on a cookie sheet, until puffy and delicately browned. Don't open oven door for at least 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 31097,"Crispy Smashed Potatoes with Chimichurri Dressing 3 pounds mini Yukon Gold potatoes, about golf ball-size 1/4 cup salt
1/4 cup olive oil, plus more as needed
Kosher salt and freshly ground black pepper
Chimichurri, recipe follows 2 cloves garlic, finely chopped 1/4 bunch cilantro, finely chopped
1/4 bunch parsley, finely chopped
1/2 cup olive oil
Kosher salt Instructions: Preheat the oven to 400 degrees F. Add the potatoes and 1/4 cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain. Add 1/4 cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper. Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired. Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside. ","[Malbec, Tempranillo, Barbera, Vermentino]" 31098,"North Carolina-Style BBQ Pulled-Pork Sandwiches 1 (8-pound) bone-in pork shoulder, with skin 1 head garlic, separated into cloves and peeled 3/4 cup Memphis Shake, recipe follows 5 cups apple or other wood chips, soaked in water for at least 30 minutes and drained 2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows 8 to 10 soft hamburger rolls Dill pickles 1/4 cup sweet paprika 3 tablespoons firmly packed brown sugar 2 tablespoons dried oregano 2 tablespoons granulated garlic 1 tablespoon ancho chili powder 2 teaspoons kosher salt 1 teaspoon celery salt 3 cups cider vinegar 3/4 cup sugar 1/3 cup ketchup 1/4 cup honey 1/4 cup kosher salt 2 tablespoons crushed red pepper flakes 1 1/2 teaspoons freshly ground black pepper Instructions: Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight. Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork. When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours. Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more. Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles. Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months. Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 31099,"Russian Wedge Salad 6 slices bacon 1 head iceberg lettuce, cut into 6 wedges 1 tomato, chopped
1 cup mayonnaise 1 clove garlic
1 tablespoon minced red onion
1 tablespoon sweet pickle relish
1 tablespoon ketchup
1 tablespoon sweet chili sauce
2 hard-boiled eggs
Kosher salt and freshly ground black pepper Instructions: Make the salad: Preheat the oven to 375 degrees F. Put the bacon on a baking rack set in a rimmed baking sheet and bake until crispy, 10 to 15 minutes. Cool, then crumble. Meanwhile, make the Russian dressing: Pulse the mayonnaise, garlic, red onion, pickle relish, ketchup and chili sauce in a food processor until slightly smooth. Add the eggs and pulse a few more times until combined. Season with salt and pepper. Divide the iceberg wedges among 6 salad plates, spoon the Russian dressing over the tops, then garnish with crumbled bacon and chopped tomato. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31100,"Curried Chicken and Broccoli Casserole 2 tablespoons unsalted butter, cut into small pieces, plus more for buttering the baking dish 2 cups broccoli florets 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces Two 10 1/2-ounce cans cream of mushroom soup 1 cup mayonnaise Juice of 1 lemon 1 teaspoon curry powder 1 cup shredded Cheddar 1 cup dried breadcrumbs Instructions: Preheat the oven to 350 degrees F. Butter a 2 to 3 quart baking dish.
Steam the broccoli in a large microwave-safe bowl with a splash of water, covered, until crisp-tender, 2-4 minutes. Alternatively, steam it in a saucepan with water over medium-high heat. Drain and set aside.
Fill a large high-sided skillet with about 1 inch water and bring to a boil. Add the chicken and cool until just opaque, about 5 minutes. Drain the chicken and pat dry with paper towels.
Stir together the mushroom soup, mayonnaise, lemon juice and curry powder in a large bowl.
Arrange the broccoli on the bottom of the prepared baking dish, then top with the chicken and then the mushroom mixture. Sprinkle the top with the Cheddar and breadcrumbs.
Dot the top with the butter. Bake until bubbly and golden brown, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31101,"Just-Add-Water Kimchi Beef Noodle Soup 2 thin slices deli roast beef, cut into bite-size pieces 2 teaspoons soy sauce 1 teaspoon toasted sesame oil 1/4 teaspoon sugar 1/3 cup kimchi plus 1 teaspoon juice Heaping 1/2 teaspoon beef base (see Cook's Note) Half a package fresh udon (about 3 1/2 ounces, or 100 grams), loosened to separate into individual noodles 1/4 cup fresh bean sprouts 1 scallion, greens only, thinly sliced 1/4 teaspoon toasted sesame seeds Instructions: Put the beef, soy sauce, sesame oil and sugar in the bottom of a lidded 16-ounce heat-safe container, and mix. Add in layers, in this order from the bottom up, kimchi and juice, beef base, noodles, bean sprouts, scallions and sesame seeds. Secure the lid, and refrigerate until using, up to overnight. When ready to eat, add boiling water to cover (about 1 cup). Stir gently to loosen the layers, cover and let sit until heated through, 3 to 4 minutes. Before eating, stir again to combine the ingredients. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31102,"Best Meat Loaf 1 tablespoon good olive oil 3 cups chopped yellow onions (3 onions) 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons Worcestershire sauce 1/3 cup canned chicken stock or broth 1 tablespoon tomato paste 2 1/2 pounds ground chuck (81 percent lean) 1/2 cup plain dry bread crumbs (recommended: Progresso) 2 extra-large eggs, beaten 1/2 cup ketchup (recommended: Heinz) Instructions: Preheat the oven to 325 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 31103,"Chesapeake Tartar Sauce 1/2 cup mayonnaise 1 teaspoon lemon zest 1 tablespoon capers 1 teaspoon crab boil seasoning (recommended: Old Bay) Instructions: Put all the ingredients into a bowl and whisk until well blended. Refrigerate until ready to serve. May be made 1 week in advance. ","[Chardonnay, Sauvignon Blanc, Riesling]" 31104,"Ham, Gruyere and Apple Panini 2 tablespoons unsalted butter, at room temperature 2 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices 1 tablespoon chopped fresh thyme leaves
8 (1/2-inch) thick slices country-style white bread 1/2 cup whole-grain mustard 2 cups (8 ounces) shredded Gruyere 8 slices (8-ounces) Black Forest ham Instructions: In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.
Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham. Divide the apple mixture evenly on top of the ham. Add the remaining cheese and cover with the remaining 4 bread slices. Grill in the panini press until the cheese has melted and the tops are golden and crispy, about 5 to 6 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 31105,"Baked Shells Salt 1 pound medium or large shell pasta (not stuffing shells) 2 tablespoons extra-virgin olive oil 1 onion, chopped 2 to 3 garlic cloves, finely chopped 1 (10-ounce) box frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel Freshly grated nutmeg Freshly ground black pepper 2 tablespoons butter 1 (28-ounce) can Italian tomatoes 1/2 cup roughly chopped fresh basil leaves, 10 to 12 leaves 1 cup ricotta cheese 1 cup grated Parmigiano-Reggiano 1/2 pound ball fresh mozzarella cheese, cut into 1/2-inch dice Instructions: Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining. Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes. Preheat the oven to 400 degrees F. Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31106,"Pasta with Peas and Sausage 1 cup minced onion 1 tablespoons olive oil 3 links sweet Italian sausage, removed from casing 2 cups tomato sauce 2 cans (15 1/2 ounces each) Le Sueu peas, including liquid 1 1/2 cups water Salt and pepper to taste 1 teaspoon dried basil, crumbled 1 pound elbo or baby shells Freshly grated Parmesan Instructions: In a large saucepan set over moderate heat, cook the onion in the oil, stirring occasionally, for 5 minutes. Add the sausage and cook it until no longer pink. Drain, then add the tomato sauce, peas and liquid, water, salt, and pepper, and basil. Bring to a boil and simmer for 20 minutes.
Meanwhile, in a large saucepan of boiling salted water, cook the macaroni until barely tender, drain, and add to the sauce. Simmer until heated through. Let stand for 5 minutes before serving. Serve with the Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31107,"Herbed Yorkshire Pudding 3 eggs 1 1/4 cups milk 1 1/4 cups all-purpose flour 3 tablespoons chopped fresh mixed herbs such as chives, thyme, and parsley Kosher salt and freshly ground black pepper 1/4 cup reserved beef drippings or melted butter Instructions: Preheat the oven to 450 degrees F. Place an 8 by 12-inch enameled cast iron baking dish in the preheated oven for 10 minutes. Meanwhile, in a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, herbs, a big pinch of salt, and some pepper, beat just until the batter is smooth. Pour the beef drippings into the bottom of the hot pan. Immediately pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes until the pudding is puffy and brown. Serve immediately, it deflates rapidly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31108,"Wild Rice and Goat Cheese Dressing 3/4 cup wild rice Kosher salt 5 tablespoons unsalted butter, plus extra for greasing the dish 3/4 pound Spanish-style chorizo, diced (order from Dartagnan) (it's not raw or totally cured and cooked...it's kind of in between) 1 1/4 cups diced Spanish onion 1/2 cup diced carrots 1/2 cup diced celery 3 cloves garlic, finely chopped 2 tablespoons chopped fresh thyme 6 cups day-old country-style bread, cut into 1/2-inch cubes 1/2 cup chopped fresh flat leaf parsley 3-5 cups homemade chicken stock 1 large egg, lightly beaten 6 ounces goat cheese, cut into small pieces Freshly ground black pepper Instructions: Combine the rice, 4 cups water and 1 tablespoon of salt in a large saucepan, cover and bring to a boil over high heat and cook until the grains open all the way, about 1 1/4 to 1 1/2 hours. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
Preheat the oven to 375 degrees F. Butter a 13x9x2 -inch baking dish.
Heat 1 tablespoon of the butter in a medium saute pan over high heat. Add the chorizo and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels.
Melt the remaining butter in a large saute pan over medium-high heat. Add the onions, carrots and celery and cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1 minute.
Add the onion mixture, bread, parsley, 3 cups of the chicken stock and the egg to the rice and mix well to combine. The mixture should be very wet; add more stock, if needed. Fold in the goat cheese and season with salt and pepper to taste.
Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove the dressing from the oven and let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 31109,"Plum Raspberry Crumble 2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges 2/3 cup granulated sugar, divided 1 1/4 cups all-purpose flour, divided 2 tablespoons orange juice 1/2 pint fresh raspberries 1/3 cup light brown sugar, packed 1/4 teaspoon kosher salt 8 tablespoons (1 stick) cold unsalted butter, diced 1/2 cup quick-cooking oats 1/2 cup sliced almonds, plus extra for sprinkling Instructions: Preheat the oven to 350 degrees. In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish. For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well. Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 31110,"Chicken Burritos with Pineapple Salsa 1 (3.5 to 4-pound) chicken 1 medium yellow onion, 1 peeled Kosher salt and fresh ground pepper 1 (8-ounce) can pineapple chunks, drained and chopped 1 small red onion, diced 1 jalapeno pepper, seeded and chopped 2 tablespoons chopped cilantro 1 tablespoon chili powder 2 tablespoons lime juice 3 scallions, chopped 8 flour tortillas (reserve 2 for round 2 recipe Tortilla Pizza and 2 for Tortilla Soup) 1 can red or black beans, drained and rinsed 1 cup shredded jack cheese Instructions: In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour. While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve. Remove the chicken and allow it to cool. Strain the cooking liquid and reserve it and the onion for the round 2 recipe, tortilla soup. When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. Save 1 cup of meat for the tortilla soup. Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat. Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 31111,"Halibut in a Yucatecan Marinade 4 to 6 (6-ounce) halibut fillets, skinned 1/4 cup olive oil Juice of 3 oranges Juice of 3 limes 2 teaspoons grated orange zest 1 teaspoon grated lime zest 3 cloves garlic, minced 3 jalapeno peppers, minced 2 tablespoons paprika 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon freshly ground black pepper Coarse salt and freshly ground black pepper, for the fish Lime wedges for garnish Instructions: Place the halibut fillets in a shallow nonreactive baking dish. In a small bowl, whisk together the remaining ingredients. Pour marinade over fish, cover dish with plastic and let marinate in the refrigerator for 2 to 4 hours. Heat a grill. Sprinkle the fish with salt and pepper and grill about 3 to 4 minutes on each side, or until cooked through. Serve hot with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 31112,"Sauce Bearnaise 2 sticks butter 1/4 cup tarragon vinegar 1/4 cup dry white wine 1 teaspoon crushed peppercorns 1 small shallot, finely chopped 3 large egg yolks 2 tablespoons finely chopped fresh tarragon leaves Pinch cayenne pepper Kosher salt Instructions: In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew? In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine. Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste. The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31113,"Sweet Potato-Chicken Hash with Poached Eggs with Green cl Hollandaise 2 large sweet potatoes 3 boneless, skinless chicken breasts 2 scallions, thinly sliced 1/4 cup cilantro, coarsely chopped 1/4 cup canned chipotle peppers 1 tablespoon honey Salt and freshly ground pepper, to taste 2 tablespoons olive oil 3 cups water 1 tablespoon white wine vinegar 4 eggs Green cl Hollandaise, recipe follows 3 large egg yolks, lightly beaten 1/4 teaspoon kosher salt Pinch white pepper 1 large poblano pepper, roasted, skinned, seeds removed and finely chopped 1 stick unsalted butter, melted until foamy Instructions: To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm. To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg and some Green cl Hollandaise. Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 31114,"San Diego Sunrise Ice cubes 1-ounce tequila 3 to 4 ounces orange juice Splash pineapple juice Dash grenadine Orange slices, for garnish Instructions: Put ice cubes in a martini shaker. Pour in the tequila, the orange juice and a splash of pineapple juice. Shake and pour into a martini glass. Pour small amount of grenadine down the side of the glass so that it settles to the bottom. Garnish with an orange slice and serve. ","[Tequila, Orange Wine, Pineapple Wine]" 31115,"Sweet Potato Latkes 1/2 medium yellow onion 1/2 pound Yukon gold potato, (about 1 large) 1/2 pound sweet potato, (about 1 medium) 2 tablespoons all-purpose flour 1 teaspoon kosher salt Pinch cayenne 1 large egg, lightly beaten Vegetable oil 4 teaspoons light sour cream 4 teaspoons beet or regular horseradish 2 to 3 sprigs flat-leaf parsley Instructions: Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven. Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg. Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter. Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31116,"Creole Cajun Potato Salad 4 medium russet potatoes, peeled and diced Kosher salt and freshly ground black pepper 4 hard boiled eggs, peeled and chopped 1 1/2 tablespoons Creole mustard 1 1/2 tablespoons yellow mustard 3/4 cup mayonnaise 3 tablespoons sweet pickle relish Instructions: Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well. Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]" 31117,"Cheesy Hash Browns 2 tablespoons unsalted butter 1 tablespoon canola oil 1 medium Spanish onion, diced 1 1/2 pound small Yukon gold potatoes 2 teaspoons paprika Salt and freshly ground black pepper 1 1/2 cups grated aged white Irish Cheddar cheese Chopped fresh chives Instructions: Preheat the oven to 375 degrees F. Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized. While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon. Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with the paprika, salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31118,"Sweet Potato Souffle 4 pounds cooked and mashed sweet potatoes 3 cups sugar
5 tablespoons whole milk
3 tablespoons vanilla extract 1 tablespoon lemon extract 1 tablespoon ground nutmeg
6 eggs
3 sticks butter, melted
Instructions: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, add the sweet potatoes, sugar, milk, vanilla, lemon, nutmeg, eggs and butter. Mix until evenly distributed. Pour the mixture into a large casserole dish and bake for 2 hours. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 31119,"Quinoa Pilaf in Lettuce Cups 1 1/2 cups water 1 cup quinoa, picked and rinsed well (the red kind is prettier, but either the red or the white is fine) 2 tablespoons olive oil 1 medium red onion, finely chopped 1/2 teaspoon turmeric 1/4 teaspoon ground coriander 1/4 teaspoon ground ginger 1/4 teaspoon garam masala 1 tablespoon pine nuts 2 tablespoons chopped dried cherries Kosher salt and freshly ground black pepper 1 grapefruit, zested, plus 2 tablespoons juice 1 head Boston lettuce, leaves separated Instructions: Bring the water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes. Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and saute until the onion has softened and the spices are very fragrant. Stir in the pine nuts and fruit and saute for 1 to 2 minutes. Add the cooked quinoa (all the water should have been absorbed) to the skillet. Stir in the grapefruit zest and grapefruit juice. Taste, and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa. Serve in lettuce cups. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 31120,"Cool Cucumber Salsa 4 large cucumbers, diced 6 vine ripe tomatoes, diced 1 tablespoon cilantro, finely chopped 1 medium red onion diced 1 diced jalapeno 1/2 cup rice wine vinegar 1 packet dry ranch dressing Salt and pepper, to taste Instructions: Combine ingredients in a large bowl. Add vinegar, ranch dressing, salt and pepper, and toss until well coated. Add a pinch of sugar to balance vinegary taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 31121,"Salmon Spring Rolls with Sesame Miso Sauce 6 rice paper wrappers (22 centimeters in diameter) 6 ounces wild Alaskan canned salmon 1 cup shredded Napa cabbage 1/4 cup cilantro leaves, roughly chopped 1 medium carrot, thinly sliced (about 1 cup) 1 medium cucumber, thinly sliced (about 1 cup) 2 tablespoons white miso paste 1 1/2 teaspoons rice wine vinegar 1 teaspoon honey 1 teaspoon sesame oil Instructions: For the spring rolls: Dip a rice paper wrapper into a bowl of warm water, making sure to wet all sides. Remove the softened and pliable rice paper and place on a clean surface. On the side of the wrapper closest to you add some salmon, cabbage cilantro, carrots and cucumbers. Fold the ends of the rice wrapper over the filling. Tuck the edge closest to you over the filling and continue to roll until it's closed and snug. Repeat with the remaining wrappers and ingredients.
For the sauce: In small bowl mix together 2 tablespoons water, the miso paste, vinegar, honey and sesame oil and stir well to combine.
Serve the spring rolls immediately with the sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31122,"BBQ Chicken Quesadillas 1/4 cup peanut oil 1 tablespoon minced ginger 1 tablespoon minced garlic 1 tablespoon chopped cilantro leaves 1 tablespoon chopped green onion 1 teaspoon crushed red pepper 1 pound boneless, skinless chicken breasts Salt Pepper Peanut oil 1 red onion, sliced 1/4 to 1/2 cup barbecue sauce Eight 8-inch flour tortillas 1 cup shredded fontina cheese 1 cup shredded mozzarella cheese 3 tablespoons butter Mexican Cream, recipe follows Tomato Salsa, recipe follows 1 lime, juiced 1 1/2 cups sour cream Salt Pepper 5 Roma tomatoes 2 chipotle chiles, reconstituted 1/2 cup chopped basil leaves 1/4 cup minced garlic 1/2 cup fresh lime juice 1/4 cup balsamic vinegar 2 teaspoons sugar 2 teaspoons salt 1/2 teaspoon freshly cracked black pepper 1 cup olive oil Instructions: Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper. Preheat the oven to 350 degrees F. Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces. Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill. Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla. Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary. Cut each quesadilla into 6 pieces. Top with Mexican Cream and Tomato Salsa. Combine all of the ingredients. Refrigerate until needed. Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 31123,"Pork with Squash and Apples 1 teaspoon freshly grated nutmeg 1 1/2 teaspoons minced garlic (about 2 large cloves) 2 tablespoons chopped fresh sage 2 1-pound pork tenderloins, trimmed Kosher salt and freshly ground pepper 1 small butternut squash, peeled and cut into 1-inch pieces 2 cooking apples, peeled and cut into 1/2-inch pieces 1 medium red onion, cut into 1/2-inch pieces 1 tablespoon honey mustard 1 sprig fresh rosemary 5 tablespoons unsalted butter, cut into pieces Instructions: Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper. Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam. Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes. Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples. ","[Chardonnay, Pinot Gris, Riesling, GSM]" 31124,"Onigiri (Rice Balls) 1/2 pound salmon fillet 4 cups uncooked, short-grain rice 5 3/4 cups water 2 sheets dried nori seaweed, or pre-toasted nori sheets 2 large pickled plums, pits removed and coarsely chopped 1/4 cup dried bonito flakes 1 1/2 teaspoons dark soy sauce 2 tablespoons black sesame seeds, toasted Instructions: Sprinkle the salmon fillet with salt and let stand for 2 hours. Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use. Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pre-toasted nori. Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces. Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 31125,"Super Green Juice 1 to 2 large, juicy lemons, peel and pith removed 1 medium Granny Smith apple, peeled and cored 2 romaine lettuce leaves 1/2 large cucumber, washed 1 cup loosely-packed hearty greens, such as spinach or kale 1 tablespoon chia seeds, optional Instructions: ","[Chardonnay, Sauvignon Blanc, Riesling]" 31126,"Lemon Cheesecake Tart 6 tablespoons cold unsalted butter, cubed, plus more for the pan 1 cup all-purpose flour, plus more for the measuring cup 1/4 cup confectioners' sugar 1/2 teaspoon kosher salt 1 large egg yolk 8 ounces cream cheese, at room temperature 1/2 cup granulated sugar 1 tablespoon lemon zest Pinch kosher salt 1 cup full-fat sour cream, at room temperature 2 large eggs, at room temperature Confectioner' sugar and lemon slices, for serving, optional Instructions: For the crust: Butter a 9-inch fluted tart pan with a removable bottom. To prepare the crust, add the flour, confectioners' sugar, and salt to the bowl of a food processor fitted with the metal blade and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse just until the mixture is evenly moistened. Transfer the mixture to the prepared pan and press it into the bottom and sides with a floured measuring cup. Freeze the crust for 15 minutes.
Preheat the oven to 350 degrees F.
Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Carefully lift the parchment and the weights to peek underneath and check. Remove the parchment and the weights and continue to bake the crust until light golden brown and crisp, 12 to 14 minutes more. Let the crust cool completely.
For the filling: Preheat the oven to 325 degrees F.
In a large bowl with an electric mixer on medium-high speed, beat the cream cheese, granulated sugar, lemon zest, and salt until light and fluffy, about 3 minutes. Beat in the sour cream. Add the eggs and mix. Scrape the filling into the prepared tart shell and smooth the top.
Bake the tart on a baking sheet until the filling is set around the edges but still has a slight jiggle in the center, 23 to 26 minutes. Transfer to a rack to cool slightly. Wrap loosely with plastic wrap and refrigerate until completely cool, at least 6 hours and up to 2 days.
Dust with confectioners' sugar and top with lemon slices to serve, if you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31127,"Pumpkin Waffles With Trail-Mix Topping 1 small sugar pie pumpkin (2 to 3 pounds) 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons pumpkin-pie spice 1/2 cup packed light brown sugar 2 large eggs, separated 1/4 cup plain Greek yogurt 1 cup whole milk 4 tablespoons unsalted butter, melted 1/4 cup slivered almonds 1/4 cup raw sunflower seeds 1 1/2 tablespoons pure maple syrup Coarse salt 1/4 cup dried cherries or cranberries Whipped cream, for serving (optional) Instructions: Prep the pumpkin: Preheat the oven to 350 degrees F. Remove the stem and cut the pumpkin into quarters with a serrated knife. Scrape the seeds and pulp into a strainer; set aside. Roast the pumpkin: Put the wedges on a baking sheet and cover tightly with foil; bake until the flesh is tender, about 1 hour, 30 minutes. Remove the foil and let cool. Puree and strain: Scoop the pumpkin flesh into a food processor and puree until smooth. Transfer to a sieve set over a bowl to drain the excess liquid, about 1 hour. Toast the seeds: Meanwhile, reduce the oven temperature to 300 degrees F. Rinse the seeds under cold water and discard the stringy pulp; blot dry. Spread the seeds in a single layer on a rimmed baking sheet and bake about 30 minutes, stirring occasionally (this helps dry them out). Make the topping: Transfer 1/2 cup pumpkin seeds to a bowl and add the almonds, sunflower seeds and syrup. Spread on 2 baking sheets lined with silicone mats or parchment paper and season with salt; bake until just golden, stirring several times, about 20 minutes. Cool completely on the pan, then toss with the dried cherries. Make the batter: Whisk the flour, baking powder, baking soda, salt and pumpkin-pie spice in a bowl. Whisk the sugar and egg yolks in a separate bowl, then whisk in 1 1/2 cups strained pumpkin puree, the yogurt and milk. Whisk in the melted butter. Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula until just combined (it will be lumpy). Beat the egg whites with a mixer until stiff, then gently fold into the batter. Cook the waffles: Preheat a waffle iron and grease it if it's not nonstick. Spoon in the batter and cook until golden brown. Keep warm in a 250 degree F oven (directly on the rack) until serving. Serve with whipped cream, if desired, and sprinkle with the topping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31128,"Sauteed Shrimp Cocktail 2 tablespoons olive oil 1 pound jumbo shrimp, peeled, tail left on, deveined 1 tablespoon herbes de Provence Salt and freshly ground black pepper 1 1/4 cups plain yogurt 2 tablespoons mayonnaise 2 tablespoons whole-grain mustard (recommended: Maille) 1 1/2 tablespoons maple syrup 1 teaspoon turmeric 1/4 cup freshly chopped basil leaves Instructions: In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side. In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season, to taste, with salt and pepper. Place the yogurt mixture in a dipping bowl. Place the bowl of dipping sauce on a serving platter with the cooked shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31129,"Warm Butter Lettuce Salad With Hazelnuts 1 cup dry white wine 1 shallot, thinly sliced 1 bay leaf 1/4 teaspoon sugar Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
4 tablespoons cold unsalted butter, cut into pieces 2 heads butter or Bibb lettuce, leaves separated 1/4 cup hazelnuts, toasted and chopped
2 tablespoons coarsely chopped fines herbes (chives, parsley and chervil) Instructions: Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth. Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31130,"Coconut Roulade With Rum Buttercream Unsalted butter, for the pan 1 cup all-purpose flour, plus more for dusting 1 1/2 cups granulated sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 4 large eggs, separated, plus 2 egg whites, all at room temperature 1/2 cup vegetable oil 1/2 cup coconut milk, at room temperature 1 1/2 teaspoons coconut extract Pinch of cream of tartar Confectioners' sugar, for dusting 1 tablespoon white rum 6 large egg whites, at room temperature 1 cup plus 2 tablespoons granulated sugar 3 sticks unsalted butter, at room temperature, cut into pieces 3 tablespoons white rum 4 cups sweetened shredded coconut Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper. Lightly butter the parchment and dust with flour, tapping out the excess. Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches. Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest. Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners' sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum. Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; cool slightly. Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. (Don't worry if the mixture looks curdled at first; continue beating.) Beat in the rum. Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31131,"Vanilla Lime Pineapple Skewers 1 vanilla bean 8 ounces dark brown sugar, approximately 1 cup firmly packed 1/2 cup freshly squeezed lime juice Pinch kosher salt 1 whole pineapple 8 (12-inch) metal skewers Instructions: Split open the vanilla pod and scrape out the pulp, and add the pod and the pulp to a small saucepan along with the brown sugar, lime juice, and salt. Whisk together and place the mixture over medium high heat and bring to a boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Remove the vanilla pod. Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator. Preheat grill on high. Peel and remove the core from the pineapple. Cut the pineapple into eighths, lengthwise, and remove any prickly brown eyes. Thread the pieces of pineapple onto the skewers lengthwise. Coat the skewered pineapple on all sides with the syrup. Grill on all sides until golden brown, approximately 4 minutes per side, 12 minutes total, or until the pineapple is tender. Serve with any remaining sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31132,"Roasted Grapes 5 cups seedless red grapes 2 tablespoon olive oil
Instructions: Preheat the oven to 450 degrees F. Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes. Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 31133,"Thalia's Frittata 1 tablespoon salt 8 bunches spinach, washed 1 cup ice 1 tablespoon canola oil 2 cups small diced white onion Salt and pepper 8 large portobello mushrooms 1 tablespoon olive oil 4 teaspoons clarified unsalted butter 16 eggs, slightly beaten 1/2 cup crumbled goat cheese 1 tablespoon salt 8 bunches spinach, washed 1 cup ice 1 tablespoon canola oil 2 cups small diced white onion Salt and pepper 8 large portobello mushrooms 1 tablespoon olive oil 4 teaspoons clarified unsalted butter 16 eggs, slightly beaten 1/2 cup crumbled goat cheese Instructions: Preheat oven to 350 degrees F. In a large pot bring 4 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly. In a large saucepan, heat canola oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until golden brown. Remove from heat and set aside. Meanwhile, Remove stems and black gills from mushrooms. In a medium mixing bowl, toss mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking dish and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside. Increase oven temperature to 400 degrees F. In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of clarified butter, 1/4 of the spinach, 1/4 of mushrooms, and 1/4 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes. Repeat 3 times and serve. Preheat oven to 350 degrees F. In a large pot bring 4 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly. In a large saucepan, heat canola oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until golden brown. Remove from heat and set aside. Meanwhile, Remove stems and black gills from mushrooms. In a medium mixing bowl, toss mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking dish and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside. Increase oven temperature to 400 degrees F. In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of clarified butter, 1/4 of the spinach, 1/4 of mushrooms, and 1/4 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes. Repeat 3 times and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31134,"Banana Bread 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup sugar 4 very ripe bananas 1 teaspoon vanilla 1/2 cup vegetable oil 1 teaspoon cinnamon Instructions: Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, baking soda, baking powder and salt. In a large bowl, cream together the eggs and sugar. Stir in the mashed bananas, vanilla, oil and cinnamon. Stir in the flour mixture, a third at a time, until just combined. Pour the batter into a 9-by-5-inch loaf pan. Bake for about 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31135,"Pretzel-Mustard-Crusted Pork Tenderloin Sliders 3 cups pretzel crackers, finely crushed (1 1/4 cups crushed pretzels) 1/2 cup whole-wheat or all-purpose flour Flaky sea salt, such as Maldon 2 large eggs 1 tablespoon Dijon mustard 1/3 cup mayonnaise 3 tablespoons chopped bread-and-butter pickles, plus 24 whole slices
1 tablespoon prepared horseradish 2 teaspoons hot sauce 1 small pork tenderloin (about 1 pound) Vegetable oil, for frying 12 slider rolls Iceberg lettuce leaves, for garnish Instructions: PREPARE THE BREADING: Stir the pretzel crumbs, flour, and 1 teaspoon salt together in a 9 by 13-inch baking dish. Whisk the eggs and mustard in a medium bowl. MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl. BREAD THE PORK: Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick. Lay the pieces between sheets of plastic wrap and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick. Press both sides of the pork into the pretzel flour, then dip each piece into the beaten eggs and again in the pretzel flour, until generously coated. FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375 degrees F). Line a plate with paper towels. Shallow-fry half of the pork cutlets until golden brown on each side, about 2 minutes per side. Transfer to the prepared plate to drain. Season generously with salt. Repeat with the remaining cutlets. SERVE: Toast the rolls if desired and put a pork cutlet on each roll. Top each piece of pork with 1 rounded teaspoon sauce, 2 pickle slices, and a piece of lettuce. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 31136,"White Chocolate Marshmallow Shake 1 pint vanilla ice cream 1/2 cup cold milk (increase to 1 cup if omitting liqueur) 1/2 cup marshmallow cream 1 cup white chocolate liqueur, optional Instructions: In a blender, add the ice cream, milk, marshmallow cream and white chocolate liqueur and blend until smooth. If you do not add the liqueur replace it with milk. Serve in tall glasses. ","[Chardonnay, Moscato, Riesling]" 31137,"Boozy Braised Collard Greens 3 large bundles collard greens, well-washed 4 slices bacon, chopped 1/2 onion, sliced 3 cloves garlic, smashed 1/2 cup light brown sugar 3 tablespoons apple cider vinegar 4 cups chicken broth 1/2 cup bourbon Kosher salt and freshly ground black pepper Instructions: Remove stems from greens and discard. Roll up like a cigar and slice into ribbons. In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes. Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 31138,"Chocolate Dough 24 ounces chocolate (white or dark) 1 cup light karo syrup 10X confectioners' sugar (for dusting work surface) Instructions: Melt chocolate in a double boiler. Remove from heat and stir in syrup. Mix until chocolate starts to pull together to form a dough. Wrap dough in plastic wrap and chill for at least 8 hours in the refrigerator. After the dough has chilled, dust work surface with sugar. Begin to knead and shape the dough. Dough will keep at least 2 weeks (in plastic wrap) in the refrigerator. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 31139,"Cold Sesame Noodles 1 pound Chinese egg noodles or spaghetti Kosher salt 1 (1-inch) piece fresh ginger, peeled and chopped 3 cloves garlic, smashed 2 tablespoons light brown sugar 1 cup creamy peanut butter 3 tablespoons rice wine vinegar 3 tablespoons low-sodium soy sauce 1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce) 1 tablespoon toasted sesame oil 6 tablespoons water 2 scallions, sliced thin 1 tablespoon toasted sesame seeds, for garnish Fresh cilantro leaves, for garnish Instructions: Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl. In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31140,"Roasted Roots and Radiatore Pasta Salad 1 pound small-medium carrots, peeled and cut into bite-size pieces 1 pound parsnips, peeled and split, woody \core\ removed, cut into bite-size pieces 1 pound turnips, cut into bite-size pieces 1 large onion, peeled and medium diced 1/4 cup extra-virgin olive oil 2 teaspoons fresh thyme leaves 1 clove garlic, minced Kosher salt and freshly ground black pepper 2 tablespoons red wine vinegar 1 tablespoon honey 1 teaspoon Dijon mustard 1 clove garlic, minced and ground into a paste 1/3 cup olive oil 2 tablespoons chopped Italian parsley, plus extra for garnish 2 tablespoons sliced scallions 1/2 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper One 12-ounce packet radiatore pasta 1/2 cup crumbled goat cheese Kosher salt and freshly ground black pepper Instructions: For the roasted root vegetables: Preheat the oven to 375 degrees F. Place a large roasting tray in the oven to heat up. Place the prepared root vegetables in a large mixing bowl, and add olive oil, thyme, garlic, salt and pepper. Toss to mix everything together and coat the vegetables evenly. Remove the hot tray from the oven (this will ensure the vegetables don't stick to the pan and get a nice initial sear on the bottoms) and pour the vegetables onto the tray. Spread the vegetables out evenly and roast until the vegetables are tender and nicely caramelized on the outside, 35 to 45 minutes. Allow the vegetables to cool slightly before mixing with the pasta. For the vinaigrette: Combine the vinegar, honey, mustard and garlic together in a small bowl. While whisking slowly, add the olive oil so it emulsifies. Fold in the parsley, scallions and thyme and season with salt and pepper. For assembly: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and toss together with the warm roasted root vegetables. Add the vinaigrette and mix together well. Top with the crumbled goat cheese, some extra chopped Italian parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31141,"Chicken Long Rice 8 ounces sai fun noodles (cellophane noodles made of mung bean flour, aka bean thread noodles) 2 tablespoons grapeseed oil 2 large carrots, peeled and cut into thin julienne strips 2 celery stalks, well-scrubbed and diced small 2 small zucchini, peeled and cut into thin julienne strips 2 cups (about 3 ounces) shiitake mushrooms, brushed cleaned, trimmed, and sliced 4 boneless chicken thighs (about 1 pound), sliced julienne Salt and freshly ground black pepper 1 (1-ounce) piece peeled fresh ginger root (1 to 1 1/2-inch piece), sliced thin on a mandoline and cut julienne 2 cups low-sodium chicken stock Instructions: Soak noodles for about 30 minutes in warm water to rehydrate. Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes. Add the shiitake mushrooms and cook until they begin to give up their juices. Season the chicken with salt and pepper, to taste. Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown. Reduce heat to medium, and cook until the chicken stock reduces by half. Drain noodles, toss with chicken mixture and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 31142,"Compost Crudites with Ranch Dirt Dip Two 15.5-ounce cans black beans, rinsed and drained 1 cup mayonnaise
1/2 cup buttermilk
1/4 cup packed fresh dill
3 tablespoons ranch seasoning mix
1/2 teaspoon freshly cracked black pepper
Little gem lettuce, for lining the serving bowl Dark pumpernickel bread, toasted and crushed, for sprinkling Assorted crudites for serving: cauliflower in various colors, sugar snap peas, cherry tomatoes on the vine, mini rainbow carrots with greens attached, celery sticks and endive Instructions: In the carafe of a high-powered blender, combine the black beans, mayonnaise, buttermilk, dill, ranch seasoning mix and black pepper. Blend on high speed until a thick dip forms, about 2 minutes. Store, refrigerated, in an airtight container until ready to serve. Serve the dip in a bowl lined with gem lettuce leaves. Sprinkle with \soil\ made from the pumpernickel crumbs. Serve alongside assorted crudites, such as cauliflower in various colors, sugar snap peas, cherry tomatoes on the vine, mini rainbow carrots with greens, celery sticks and endive. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31143,"Beer Brats 1 dozen brats Beer, to cover 1 medium large sweet onion 2 ounces (1/2 stick) butter Serving suggestions: fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard Instructions: Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard. ","[Hefeweizen, Pale Ale, IPA, Riesling]" 31144,"Pan Gravy 3 cups combined pan drippings and turkey or chicken stock 1/4 cup all-purpose flour 1/2 cup water Cooked chopped turkey giblets (optional) Coarse salt and freshly ground black pepper, to taste Instructions: Use the drippings from the roasting pan, skim off all but 4 tablespoons of the fat in the pan. Place the pan over high heat. Add the turkey or chicken stock and bring to a boil, scraping the bottom to loosen browned bits. Reduce the heat. Mix the flour and water together and whisk into the gravy. Blend well; add the giblets if desired, and simmer 5 minutes. Season with salt and pepper, to taste.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31145,"The Ultimate Stuffed Potato 4 medium-sized Idaho potatoes Extra-virgin olive oil Kosher salt 1/2 stick butter 1/4 cup all-purpose flour 1/2 cup milk About 2 cups, plus more for topping, shredded sharp white Cheddar 2 heads broccoli, florets, blanched in salty water 1/2 pound bacon, medium dice, cooked until crisp 2 tablespoons chives, chopped Freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour. While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper. When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31146,"The Best Pumpkin Cheesecake 14 ounces gingersnap cookies (about 46 cookies) 1 stick (8 tablespoons) unsalted butter, melted 1/2 teaspoon kosher salt Four 8-ounce packages (2 pounds) cream cheese, at room temperature 1 1/2 cups granulated sugar 5 large eggs, at room temperature 1/2 cup sour cream, at room temperature 1 tablespoon pure vanilla extract 1/2 teaspoon kosher salt 1 1/4 cups pure pumpkin puree (not pumpkin pie filling) 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves Pinch freshly grated nutmeg 1/3 cup raw hulled pumpkin seeds 1 teaspoon canola oil 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon kosher salt Pinch ground cloves 3/4 cup granulated sugar 1/4 cup heavy cream 3 tablespoons unsalted butter, cubed 1/4 cup pure pumpkin puree 1/2 teaspoon ground cinnamon 1/2 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Pinch ground ginger Pinch ground cloves Whipped cream, for serving Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes. Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil. Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note). Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool. For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving. To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31147,"Macaroons 1 1/2 cups blanched whole almonds 1cup sugar 1/4 teaspoon salt 2 large egg whites Butter Instructions: In a food processor grind fine the whole almonds with the sugar and salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Spoon the batter onto the parchment, 2 inches apart. Bake the macaroons in the middle of a preheated 300 degrees F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 31148,"Sauteed Callaloo Olive oil, for sauteing 1 large onion, sliced Salt and freshly ground black pepper 6 garlic cloves, sliced 1/2 teaspoon chopped scotch bonnet peppers 2 pounds callaloo, stemmed, washed, and coarsely chopped Instructions: In a large skillet over high heat, when skillet starts to smoke add oil and onions. Cook for 3 minutes.
Season with salt and pepper, add the garlic and scotch bonnets, cook 2 minutes more, then add the callaloo in batches until it has completely collapsed.
Add water if too dry, and continue to cook about 15 minutes more. Season, to taste, again at the end, if necessary. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31149,"Peach Fritters with Orange Glaze Peanut oil, for frying 1 cup cornmeal 3/4 cup all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1 can peach halves in syrup, drained 3/4 cup buttermilk 1 large egg 2 tablespoons melted butter 1/2 teaspoon almond extract Confectioners' sugar, for garnish Orange Glaze, recipe follows 2 cups confectioners' sugar 1/4 cup fresh orange juice Instructions: Heat deep-fryer to 350 degrees F. Combine cornmeal, flour, sugar, and salt in a large bowl. Remove 3 peach halves from can and cut into small cubes. In a small bowl, combine buttermilk, eggs, butter, cubed peaches, and almond extract. Add wet mixture to dry and stir well until combined. Using a small ice cream scoop, drop batter into the hot oil. Fry for 1 minute per side. Flip halfway through cooking before it's too heavy to turn. Remove to a paper towel lined sheet tray. Sprinkle immediately with confectioners' sugar. Place on platter and serve with Orange Glaze. In a large bowl add the confectioners' sugar and drizzle in the orange juice while whisking. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31150,"Gloegg 2 cinnamon sticks, broken into pieces 1 teaspoon cardamom pods 1 small piece ginger, peeled Zest of 1/2 orange 8 whole cloves 1/4 cup vodka 1 750ml bottle of dry red wine 1 cup ruby port or Madeira 1 cup sugar 1/2 cup blanched whole almonds 1/2 cup dark raisins 1 piece star anise 2 Ambessa Earl of Harlem tea bags Instructions: Crush the cinnamon and cardamom with a mortar and pestle, or place on a cutting board and crush with a heavy pot. Place the spices in a small glass jar with the ginger, orange zest, cloves and vodka. Cover and let sit at room temperature for 24 hours. Strain the liquid into a large saucepan, discarding the solids. Add the wine, port, sugar, almonds, raisins, star anise and tea bags and heat over medium heat just until bubbles start to form around the edges. Let tea steep for an additional minute. Remove tea bags. Serve the wine hot in mugs, with a few almonds and raisins in each one; keep any remaining wine warm over very low heat until ready to serve. Do not let the wine come to a boil. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 31151,"Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto 2 tablespoons Spanish paprika 1 tablespoon ancho cl powder 2 teaspoons ground cumin 2 teaspoons dark brown sugar 1 teaspoon cl de arbol powder 1 teaspoon kosher salt 1 teaspoon coarsely ground black pepper 2 large yellow bell peppers, grilled, peeled, seeded and chopped 1 clove garlic, chopped 2 tablespoons pine nuts 1 cup chopped fresh cilantro leaves 3 tablespoons grated Parmesan 1/2 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly grated pepper 4 mahi mahi fillets, 8 ounces each 4 teaspoons olive oil \Barbecue\ Rub Cilantro leaves Instructions: Combine all the rub ingredients in a small bowl. Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste. Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves. ","[Syrah, Zinfandel, Tempranillo, GSM Blend]" 31152,"Spicy Grilled Beef Tenderloin 4 pints cherry tomatoes Extra-virgin olive oil Sea salt and freshly ground black pepper 2 limes, juiced 1/2 red onion, sliced thin 1 serrano chili, sliced thin 1/2 bunch freshly chopped cilantro leaves, plus more for garnish 1/2 pound queso fresco or feta cheese, crumbled 1 (4-pound) beef tenderloin Instructions: Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside. Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing. Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 31153,"Mile-High Summer Berry Pie 1 3/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon salt 12 tablespoons unsalted butter, cut into small pieces 1 tablespoon vodka or white vinegar 1/3 cup ice water, plus more if needed 2 1/2 pounds mixed fresh blueberries, raspberries and blackberries 3/4 cup granulated sugar 1/3 cup cornstarch 1/2 teaspoon salt 1 1/3 cups water 2 tablespoons fresh lemon juice 1 1/2 cups heavy cream 1/3 cup confectioners\u2019 sugar 1/2 cup sour cream Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add about one-third of the butter; process until incorporated. Pulse in the remaining butter until coarse crumbs form, 5 or 6 pulses. Add the vodka or vinegar, then pour in the ice water, pulsing quickly as you pour. Pinch the dough; it should just hold together. If it\u2019s too crumbly, quickly pulse in up to 2 more tablespoons ice water, 1 tablespoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate at least 1 hour or up to overnight. On a lightly floured surface, roll out the dough to a 12-inch round. Ease into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Fold in the edges and crimp. Refrigerate the crust at least 30 minutes. Preheat the oven to 425? F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden and beginning to pull away from the sides of the pan, about 20 minutes. Remove the parchment and weights and bake until the crust is a deep golden brown all over, about 20 more minutes. Transfer to a rack to cool completely. Make the filling: Mash 1 cup of the berries in a small bowl with a large fork. Place the remaining berries in a large bowl and set aside. Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth, then stir in the mashed berries. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thicken, the cornstarch becomes opaque and the sauce turns a deep berry color, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Strain the liquid through a fine-mesh sieve over the bowl of whole berries; fold the liquid and the berries together with a rubber spatula to evenly coat. Spoon the berry filling into the cooled pie crust in an even layer. Refrigerate until set, at least 1 hour. Make the topping: Beat the heavy cream and confectioners\u2019 sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Add the sour cream and beat until stiff again, about 2 more minutes. Mound the whipped cream on top of the pie; use the back of a spoon to make swoops and peaks. Slice and serve, or refrigerate for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31154,"Traditional Mandarin Fried Rice Canola oil 3 eggs 2 tablespoons minced garlic 2 tablespoons minced ginger 1 bunch chopped scallions, green and white separated 1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon 8 cups cooked, day old long grain rice 3 tablespoons thin soy sauce 1/2 teaspoon white pepper Salt to taste Instructions: In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31155,"Chocolate and Hazelnut Crunch Cake 14 ounces of semisweet chocolate 1 ounce of bittersweet chocolate 3 eggs, separated 4 ounces sugar 1 3/4 cups of heavy cream 6 ounces Giandujia chocolate 3 ounces hazelnut paste 6 ounces royaltine chips 1/4 cups peanut oil 8 ounces couverture chocolate 8 ounces cocoa butter Instructions: Combine both chocolates and melt them over a double boiler. Whisk the yolks and 1/2 of the sugar in a mixer equipped with a whisk, set aside at room temperature. In a separate bowl, whisk the whipping cream to the soft peak stage and set aside, refrigerated. Combine the 3 egg whites with the remaining sugar and whip to a soft peak stage. Pour the melted chocolate into the yolk and sugar mixture and whip at high speed until the mixture begins to pale and increase in volume. Fold in the whipped egg whites and then the whipped cream until smooth and homogenous. Pour into individual 3-inch diameter plastic round bottom (about 1/2 cup capacity) molds and freeze. Combine and melt the Gandujia and the hazelnut paste over a double boiler until smooth. Set aside at room temperature. Add the royaltine chips and the peanut oil and fold into the chocolate mixture until smooth. While the mixture is still warm, spread it on a sheetpan in a 1/2-inch layer, evening the surface with the aid of an offset spatula. Refrigerate until solid and then cut into 3-inch circles and refrigerate. These circles will serve as the base for the mousse cakes. Combine both of the ingredients over a double boiler and melt until smooth. Allow to cool to a warm stage and fill a container of an electric spray gun with the mixture. The spray gun should be new or has never been used for any purpose other than food. To assemble cakes: Remove the crunchy 3-inch discs from the refrigerator and place on plates. Remove mousse molds and unmold on top of the disc. These should be kept frozen until ready to spray with the chocolate mist. Remove mousse cakes from the freezer and spray the chocolate domes liberally to create a velour type finish, while still frozen. Refrigerate until set. Serve the mousse cakes with chocolate sauce and chocolate decorations of your choice. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 31156,"Chicken and Steak Kebabs 1/4 cup olive oil, plus more for oiling grill grates One 1.25-ounce packet taco seasoning Juice of 1 lime 1 pound beef sirloin, trimmed and cut into 1-inch cubes 1 pound boneless, skinless chicken breast, cut into 1-inch cubes 30 shishito peppers or 2 bell peppers, cut into 1-inch pieces 30 cherry tomatoes 1 red onion, cut into 1-inch pieces Soft corn or flour tortillas, warmed, for serving Sour cream, for garnish Chopped fresh cilantro, for garnish Instructions: In a small bowl, whisk together the olive oil, taco seasoning and lime juice. Place the beef in one bowl, the chicken in another bowl and combine the peppers, tomatoes and onion in a third bowl. Divide the marinade among the three bowls and toss to coat. Preheat a grill for cooking over medium-high heat. Thread the ingredients onto 15 soaked wooden or bamboo skewers, alternating pieces of beef or chicken with pepper, tomato and onion. (Keep the beef and chicken on separate skewers, as they have different cooking times.) Lightly oil the grill grates. Grill the kebabs, turning once, until cooked to desired doneness, about 6 minutes total for the beef kebabs and 8 to 10 minutes total for the chicken kebabs. Serve with warmed soft tortillas, sour cream and fresh cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31157,"Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing Green and red leaf lettuce Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc). Fresh lovage leaves Fresh oregano leaves Fresh sage leaves Fresh thyme leaves Fresh marjoram leaves Young dandelion leaves Young fireweed and/or river beauty (epilobium species) shoots Snips yarrow Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!) Snipped chives 3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute) A dash lemon oil, if available (can be omitted) A few dashes good quality apple cider vinegar 3/4 cup lighter variety balsamic vinegar 3/4 cup water A dash umeboshi plum vinegar 1 tablespoon minced shallots 1 teaspoon minced garlic 1 tablespoon finely chopped chives 1 tablespoon finely chopped lovage leaves Dash ground celery seed Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard Dash red pepper Dash ground fenugreek Pinch nigella seeds (can be skipped if unavailable) Small pinch nutmeg Small pinch turmeric A very tiny hint cinnamon Instructions: Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 31158,"Fried Oyster with Asian Pear Salad 1/4 cup red wine vinegar 2 large egg yolks 1/2 cup canola oil 1 tablespoon wasabi powder 1 teaspoon kosher salt 1 Asian pear 1 head Belgian endive 1 small bunch chives 1/2 lemon, juiced 4 oysters, such as Wellfleet or Beausoleil 1/2 cup all-purpose flour 1 large egg, lightly beaten 1/2 cup panko breadcrumbs Canola oil, for shallow-frying Rock salt, for plating Instructions: For the aioli: Add the vinegar and egg yolks to a food processor and process until smooth. Drizzle in the oil while running the processor. Mix in the wasabi powder and salt. For the pear and endive salad: Slice the Asian pear thinly on a mandolin and cut the slices into julienne. Separate and stack the endive leaves and cut into julienne. Cut the chives into lengths to match the pear and endive pieces. Mix the endive, pear and chives in a small bowl and toss with the lemon juice. For the fried oysters: Shuck the oysters, keeping one-half of each shell for plating. Dredge each oyster in the flour, shaking off the excess. Dip in the egg wash and then coat in the panko. Fill a straight-sided saute pan with 1 inch of canola oil and heat over medium-high heat until rippling. Fry the oysters until golden brown, 2 minutes. To plate: place each oyster shell on a bed of rock salt. Add a dollop of aioli to each shell and a little of the pear and endive salad. Top with a fried oyster, another dot of aioli and some salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31159,"Dorothy Zehnder's Apple Kuchen 1/2 cup butter or margarine 1/4 cup sugar, plus 1/4 cup 1/4 teaspoon vanilla, plus 1/2 teaspoon 1 1/4 cups all-purpose flour, plus 1/3 cup 6 ounces cream cheese, softened 1/4 cup sugar 1 egg 1 1/2 cups peeled and chopped apples 1 1/2 cups peeled and thinly sliced apples 2 tablespoons apple juice 2 tablespoons brown sugar, plus 1/3 cup packed 1 teaspoon ground cinnamon 1/2 teaspoon lemon juice 1/2 cup rolled oats 1/4 cup butter or margarine Instructions: Preheat oven to 350 degrees F In a bowl, combine 1/2 cup butter, 1/4 cup sugar, and 1/4 teaspoon vanilla. Gradually beat in 1 1/4 cups flour. Press crumbly mixture onto bottom and up sides of 9-inch pie plate. Bake in oven for 5 minutes. Cool. Beat cream cheese, 1/4 cup sugar and 1/2 teaspoon vanilla until combined. Beat in egg. Pour over crust. Mix apples, juice, remaining sugar, 2 tablespoons brown sugar, cinnamon and lemon juice. Spoon over cheese. Bake for 45 minutes. Combine oats, 1/3 cup flour and 1/3 cup brown sugar. Cut in 1/4 cup butter or margarine, to resemble coarse crumbs. Sprinkle over pie. Bake for 15 to 20 minutes more. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31160,"Layered Crab Rangoon Dip Two 8-ounce packages cream cheese, at room temperature 1/3 cup milk 1 pound fresh lump or jumbo lump crabmeat One 8-ounce can whole water chestnuts, drained and chopped 3 tablespoons hot Chinese mustard 1 red onion, finely chopped 1 tablespoon Worcestershire sauce 1 tablespoon low-sodium soy sauce 2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup sweet-and-sour sauce 1 small romaine heart, thinly shredded 1 bunch scallions, thinly sliced 1 cup loosely-packed fresh cilantro leaves, chopped Fried wonton skins, shrimp chips or rice crackers, for serving Instructions: Beat together the cream cheese and milk in a large bowl with an electric mixer until smooth, about 2 minutes. Combine the crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine. Spread out the cream cheese mixture in an even layer in a 9- by 13-inch baking dish. Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around. Spoon the crab mixture on top of the sweet-and-sour sauce. The dip can be prepared up to this point and refrigerated, covered, overnight. Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around. Serve with wonton skins, shrimp chips or rice crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 31161,"Neely's BBQ Sauce 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. ","[Zinfandel, Malbec, Syrah, Cabernet Sauvignon]" 31162,"Perfect Pork Burgers 5 slices bacon 1 clove garlic, minced 1 pound ground pork Kosher salt and freshly ground pepper 1/4 teaspoon dried rubbed sage Freshly ground pepper 4 potato buns, split Unsalted butter, softened, for spreading Coleslaw, for topping Instructions: Pulse the bacon and garlic in a food processor until coarsely ground. Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled. Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill. Serve the patties on the buns; top with coleslaw. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 31163,"Apricot-Glazed Pork Medallions 1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds Salt Ground black pepper 2 teaspoons sesame oil 1 1/4 cups apricot preserves 1/4 cup tamari sauce 1 tablespoon chopped pickled ginger Instructions: Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31164,"Sheet Pan Chicken Shawarma 2 tablespoons olive oil 1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, sliced into 1-inch-thick pieces
1 medium onion (about 6 ounces), halved and sliced into 1-inch-thick half-moons
1/2 cup full-fat Greek yogurt
Juice of 1/2 lemon
4 pieces pita bread
3 dill pickle spears, chopped
1 Roma tomato (about 6 ounces), chopped
1 cup shredded lettuce
Instructions: Preheat the oven to 450 degrees F. Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.
Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.
Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31165,"Peanutty Noodles 2 carrots, peeled 1 tablespoon vegetable oil, divided 2 teaspoons grated peeled fresh ginger 3 garlic cloves, minced 1 cup fat-free, less-sodium chicken broth 1/2 cup natural-style peanut butter 1/4 cup low-sodium soy sauce 3 tablespoons rice or white wine vinegar 1 teaspoon chili garlic sauce (such as Lee Kum Kee) 1/4 teaspoon salt cooking spray 2 cups red bell pepper strips 1 pound snow peas, trimmed 8 cups hot cooked linguine (about 1 pound uncooked pasta) 1/2 cup chopped fresh cilantro Instructions: Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31166,"Tequila Sunrise Punch 1/2 cup silver or gold tequila 1 liter citrus-flavored club soda 2 limes, quartered 1 small unpeeled orange, cut into 1-inch chunks, plus 1 orange, sliced, for garnish 1/2 small unpeeled grapefruit, cut into 1-inch chunks Ice cubes Instructions: In a pitcher measure tequila, club soda, and cut fruit. Add enough ice to the pitcher so that the punch rises to the top. Pour into tall glasses and garnish with sliced orange. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 31167,"Rum Glazed Shrimps 2 cups rum 1/2 cup molasses Rind of 1/2 a lemon 1 cinnamon stick 24 star anise 4 peppercorns 12 jumbo shrimps Extra virgin olive oil 2 garlic cloves, crushed Salt and pepper Instructions: In a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns. Reduce until it becomes a glaze and set aside for later use. Brush the shrimps with olive oil on both sides. Then rub and season with garlic and salt and pepper to taste and grill. Arrange shrimps on a serving platter and drizzle with the rum glaze. ","[Rhone Blends, Moscato, Sparkling Wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup tomato sauce" 31168,"Roasted Asparagus with Egg Garnish 1 large egg 1 pound medium asparagus (about 1 large bunch) 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Put the egg in a small saucepan with enough cold water to cover. Bring to a boil. Cover the pot, and remove from the heat; set aside for 10 minutes. Drain; roll the egg between your palm and the counter to crack the shell, and then peel under cool running water. Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter. Rub the egg through a medium-mesh strainer and sprinkle it over the asparagus. Grind a generous amount of black pepper over the top. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31169,"BLT Quinoa Bowls 1 1/4 cups quinoa 2 medium tomatoes, roughly chopped 2 tablespoons chopped fresh parsley 1 tablespoon white wine vinegar Kosher salt and freshly ground pepper 4 slices bacon, cut into 1/2-inch pieces 1 medium bunch broccoli, florets and tender stems chopped (about 2 1/2 cups) 1 small ear of corn, kernels cut off (or 1/2 cup frozen corn kernels) 2 cloves garlic, minced 1 5-ounce package baby spinach 2 scallions, thinly sliced 4 large eggs Instructions: Cook the quinoa as the label directs; set aside. Meanwhile, toss the tomatoes with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Set aside until juicy, about 20 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove 2 teaspoons drippings and set aside. Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, 2 minutes. Stir in the spinach in two batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa; season with salt. Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet; season with salt and pepper and cook until the whites are set but the yolks are still runny, about 3 minutes. Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31170,"Pesto Pork With Polenta 2 cups fresh parsley leaves (about 1 bunch) 2 cups fresh basil leaves (about 1 bunch) 2 1/2 cups coarsely chopped scallions (about 2 bunches) 4 cloves garlic (2 whole, 2 thinly sliced) 2 teaspoons Worcestershire sauce Finely grated zest of 1 lemon, plus juice of 2 lemons 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil 1 1/2 pounds pork tenderloin Kosher salt and freshly ground pepper 1 14-ounce tube prepared polenta, sliced 1 pound baby spinach Instructions: Place a rimmed baking sheet in the lower third of the oven; preheat to 450 degrees F. Make the pesto: Pulse the parsley, basil, scallions, whole garlic, Worcestershire sauce, lemon zest and the juice of 1 lemon in a food processor. With the motor running, add 1/4 cup olive oil. Refrigerate 3/4 cup of the pesto for Risotto with Pesto and Peas. Coat the pork with 1/4 cup of the remaining pesto. Mix the remaining 1/2 cup pesto in a small bowl with 1 tablespoon hot water and the remaining lemon juice; season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown all over, about 4 minutes. Transfer to the hot baking sheet and roast until a thermometer registers 145 degrees F, about 15 minutes. Meanwhile, cook the polenta as the label directs. Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat. Add the sliced garlic and cook 1 minute. Add the spinach, 3 tablespoons of the pesto mixture and 1/4 cup water; cook, stirring, until wilted, 3 minutes. Slice the pork; serve with the polenta, spinach and remaining pesto mixture. Season with salt and pepper.
Per serving:
Calories 464 Fat 18 g (Saturated 4 g) Cholesterol 111 mg Sodium 628 mg Carbohydrate 34 g Fiber 8 g Protein 41 g ","[Barolo, Barbaresco, Chianti, Rioja]

" 31171,"Baked Ziti 1/4 cup extra virgin olive 1 small onion, diced fine 2 teaspoons garlic, minced 5 cups canned, crushed tomatoes 3 tablespoons fresh basil, minced Salt and fresh ground black pepper 1 pound whole milk Ricotta 2 large eggs 1/3 cup grated Locatelli Romano cheese 1 teaspoon freshly ground pepper 3 tablespoons minced parsley 1 pound Ziti, cooked al dente, cooled and mixed with a little oil to keep it separated 1/2 pound roasted red bell pepper, peeled, seeded and cut into strips 1/2 pound sun-dried tomatoes, re-hydrated and chopped 1 ball fresh mozzarella 1 cup grated Locatelli Romano cheese Wedge dry Ricotta cheese Instructions: For the Sauce: In saute pan, heat olive oil, and saute onions and then garlic until medium brown. Add tomatoes and cook until slightly thickened, about 30 minutes. Remove from heat and add fresh basil and salt and pepper to taste. For the Filling: Mix ingredients well in mixing bowl and add enough eggs so that the cheese mixture can easily be spread with a spatula. For the Assembly: In a 10- by 6 by 3-inch terra cotta dish (or baking dish close in size or type), place a thin layer of sauce on the bottom. Arrange a layer of ziti, then cover with a layer of filling, then sprinkle the roasted peppers, sun dried tomatoes, fresh mozzarella, and Romano cheese. Repeat this process (starting with the sauce) until the pan is full ending with a top layer of ziti. Cover the ziti with sauce and bake at 350 degrees for about 30 to 40 minutes or until a little crusty on the top. Remove from oven and allow to rest for 15 minutes. Cut and serve with freshly grated dry Ricotta on top. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 31172,"Asparagus Fries 1 tablespoon chili powder 1/2 teaspoon kosher salt Zest of 1 lime 1/4 cup grated Parmesan 1/2 teaspoon freshly ground black pepper 1 tablespoon seafood seasoning, such as Old Bay Vegetable oil, for frying 1/2 cup mayonnaise Zest and juice of 1 lemon 1 small clove garlic, grated 1 cup all-purpose flour 1/4 cup cornstarch 1 teaspoon baking powder 1 cup lager, chilled 1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
Kosher salt and freshly ground black pepper Instructions: For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside. For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31173,"Lemon Drop Cocktail 2 cups frozen vodka 1/2 cup freshly squeezed lemon juice 1/2 cup superfine sugar 1 lemon, thinly sliced Ice Instructions: Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice. Pour into martini glasses and garnish with lemon slices. ","[Prosecco, Sauvignon Blanc, Riesling]" 31174,"Grilled SC Peaches with Fresh Michigan Cherry Sauce 1 pound Michigan cherries, pitted (about 1 cup) 1 tablespoon sugar 1/2 cup red wine 1 teaspoon balsamic vinegar 1 teaspoon cherry liqueur 4 medium peaches 2 tablespoons unsalted butter 2 tablespoons brown sugar 1 cup vanilla ice cream, optional 4 benne wafers Instructions: Heat grill to medium-high. In a cast iron skillet over the grill, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and puree until completely smooth. Return the mixture to the skillet over medium-high heat. Add the cherry liqueur and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through grilling time. While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop of ice cream, and 1 tablespoon of cherry sauce. Tuck a couple of benne wafers into each glass and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 31175,"Waffle Maker Pizza 1 pound thawed frozen pizza dough or bread dough Olive oil spray, for spraying the waffle maker One 14-ounce jar marinara
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
4 cups grated mozzarella cheese
4 slices ham, cut into slivers 1/3 cup canned pineapple chunks, cut into smaller chunks
1 cup grilled vegetables from the salad bar (peppers, squash, zucchini, red onions)
Instructions: Special equipment: a waffle maker Preheat a waffle maker to a high heat according to the manufacturer's instructions. To make 1 pizza, stretch or roll out one-quarter of the pizza dough to a size slightly smaller than the waffle maker. Spray the waffle maker with the olive oil spray and place the dough on the surface. Close the lid and cook until the dough is nicely browned, 2 1/2 to 3 minutes, depending on your machine. Open the lid and spread a thin layer of marinara sauce across the pizza. Season with red pepper flakes and oregano. Sprinkle over a layer of mozzarella, sprinkle on some ham and pineapple chunks and top with roasted vegetables. Sprinkle over a second layer of mozzarella. Close the lid and cook just until the cheese melts, 1 to 2 minutes. Remove and eat. Careful, it will be hot! Repeat with the remaining ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31176,"Vegetable Barley Risotto 6 cups chicken broth 1/8 cup canola oil 1 pound bag pearl barley 1 zucchini, medium dice 1 yellow squash, medium dice 1 carrot, medium dice 1 red onion, medium dice 1 bay leaf 1 clove garlic, chopped 1/4 cup whole unsalted butter Instructions: Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

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

Ingredients:

• 1.5 lbs steak (such as ribeye or strip loin) *" 31177,"Grilled Skirt Steak (Churrasco) 2 skirt steaks (about 1 pound each), trimmed of fat and cut in 1/2 crosswise Sea salt and fresh ground black pepper 1 teaspoon onion powder 1 tablespoon white wine vinegar 1 tablespoon extra-virgin olive oil Vegetable oil cooking spray Chimichurri, recipe follows 4 cups flat-leaf parsley (from about 1 large bunch) 6 cloves garlic 1/2 to 3/4 cup extra-virgin olive oil 1/4 cup red wine vinegar Salt and freshly ground black pepper 1 heaping teaspoon red pepper flakes, optional Instructions: Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days. Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately. ; In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.
  ","[Malbec, Tempranillo, Garnacha, Barbera]

" 31178,"Spicy Cranberry Chutney 3 to 4 jalapenos, finely chopped 8 cups cranberries 2 limes, zested and juiced 2 oranges, zested and juiced 1 1/2 cups granulated sugar 1 cup water Salt and fresh ground black pepper Instructions: Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 31179,"Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins 3 cups water 1 tablespoon white wine vinegar 4 eggs Kosher salt and freshly ground black pepper Canola oil, to coat 8 ounces tasso ham, sliced into 1/4-inch thick slices 4 plum or heirloom tomatoes, sliced in half crosswise 4 English muffins, split and toasted Cajun hollandaise, to top, recipe follows Cajun Hollandaise 2 tablespoons Spanish paprika 2 teaspoons New Mexican cl powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon dried oregano 1/4 teaspoon cl de arbol 1/8 teaspoon cayenne powder 3 large egg yolks, lightly beaten 1 tablespoon fresh lemon juice 3/4 cup (1 1/2 sticks) unsalted butter, clarified and melted 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Dash Worcestershire sauce Instructions: Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper. For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through. Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise. Hollandaise: Stir together the paprika, cl powder, garlic powder, onion powder, thyme, oregano, cl de arbol, and cayenne pepper in a small bowl. Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 31180,"Green Tomato and Apple Pie 2 (12-inch) frozen pie crusts, defrosted 1 cup sugar 1/4 teaspoon salt 1 teaspoon cinnamon 1 tablespoon grated lemon zest 2 cups peeled, cored, halved (half moon shaped), and thinly sliced tart apples 2 cups thinly sliced, halved (half moon shaped), green tomatoes, with any large seeds removed 1 tablespoon fresh lemon juice 1/2 cup unsalted butter, chilled and cubed 1 tablespoon milk, to brush crust 1 tablespoon toasted fennel 1 tablespoon ground cardamom Instructions: Preheat oven to 450 degrees. Line an 8-inch pie pan with one of the store bought pastry dough and set aside. In a large bowl, combine the sugar, salt, cinnamon, lemon zest, apples, and tomatoes cut into half moons and seeds removed. Toss well to coat the ingredients. Add the lemon juice to prevent discoloration of the apples. Mound the apple, tomato mixture into the pie dough, mounding it slightly in the center. Dot with the butter. Add the second pastry dough on top and crimp the edges to seal. Brush the top of the pastry with the milk and sprinkle the toasted fennel and ground cardamom on top. Bake the pie for 10 minutes at 450 degrees, and then turn the heat down to 350 degrees. Bake for another 35 minutes, until the crust is golden. Let cool on a rack. Serve warm with ice cream or just alone. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31181,"Ginger Sake Sauce 1 tablespoon olive oil 2 cloves garlic, minced 1 whole shallot, minced 1/2 tablespoon fresh ginger root, minced 1/4 cup sake 1 tablespoon sugar Salt to taste 1 tablespoon Asian cl sauce 1 cup tomatoes, crushed Instructions: Heat oil over medium heat in a saucepan. Add garlic, shallots and ginger. Saute for 30 seconds and add crushed tomatoes, sake, sugar and cl sauce. Simmer for 15 minutes. Remove sauce from heat and set aside. When cool, puree in blender until smooth. Reheat to serve. ","[Sak, Pinot Grigio, Gewrztraminer]" 31182,"Balsamic Glazed Chicken Wings 1/4 cup soy sauce 1/4 cup honey 1/3 cup balsamic vinegar 4 tablespoons Irvine Spices Cajun Blackening Spice 2 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning 40 small chicken wings, wing tip removed and separated at joint Instructions: In a mixing bowl, combine the soy sauce, honey, balsamic vinegar, blackening spice and rotisserie blend, mixing well. Add wings to mixture and let marinate for 1 hour. Preheat oven to 375 degrees F. Arrange wings on a baking sheet and bake for 25 minutes, brushing the remaining marinade on the wings as they cook in order to create a glaze. Serve with your favorite dip and veggies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31183,"Asian Pork Meatballs 2 tablespoons vegetable oil 3 cups thinly sliced green cabbage (about 1/4 head) Kosher salt 8 ounces shiitake mushrooms, stems removed, caps thinly sliced Freshly ground white pepper 2 large eggs plus 1 egg white 1 1/2 pounds ground pork 4 scallions, minced 3 cloves garlic, minced One 2-inch piece ginger, peeled and finely grated (about 1 tablespoon) 3 tablespoons low-sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons sugar 2 teaspoons cornstarch 1/2 cup hoisin sauce 2 teaspoons Sriracha cl sauce 1 teaspoon rice vinegar 1 tablespoon sugar 3 tablespoons sesame seeds 1 head Boston lettuce, leaves separated Instructions: Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool. Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet. Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31184,"Peanut Butter Cheesecake-Stuffed Chocolate Bread One 8-ounce package cream cheese, at room temperature 1/2 cup creamy peanut butter 1/3 cup granulated sugar
1/4 cup sour cream 1 large egg Nonstick cooking spray, for the pan 1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 1/2 cups sour cream 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 large eggs 1 cup granulated sugar 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 cup semisweet chocolate chips Confectioners' sugar, for dusting Instructions: For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, peanut butter, granulated sugar, sour cream and egg in a large bowl and beat with an electric mixer until well combined. For the chocolate bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk the sour cream, oil, vanilla and eggs in a medium bowl. In another bowl, whisk the flour, granulated sugar, cocoa powder, baking powder, salt, and baking soda. Stir in the chocolate chips. Fold the wet ingredients into the dry ingredients. Reserve 2 cups of the chocolate batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the chocolate batter and spread evenly. Spoon the reserved chocolate batter over the cream cheese mixture and spread to completely cover. Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 31185,"Pancake Roll-Ups 12 fully cooked turkey sausage links 2 cups Fiber One Complete pancake mix (from 28.3-oz box) 1 1/2 cups cold water Powdered sugar, if desired 1 cup maple-flavored syrup Instructions: Cook sausages as directed on package. Cover to keep warm. Meanwhile, make pancakes as directed on box, using 2 cups pancake mix and 1 1/2 cups water. Wrap each pancake around a sausage; place seam side down on serving platter. Sprinkle with powdered sugar. Serve with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer]" 31186,"Peanut Butter No-Bake Cheesecake 8 ounces cream cheese, softened 1/3 cup sour cream 3/4 cup smooth peanut butter, at room temperature 1 cup plus 3 tablespoons confectioners' sugar 1/3 cup roughly chopped roasted peanuts One 9-inch prepared graham cracker crust 1 cup heavy cream 1/4 cup unsweetened cocoa powder Peanut butter chips, for garnish Chocolate sprinkles, for garnish Instructions: Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours. Whisk together the heavy cream, cocoa powder and the remaining 3 tablespoons confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake. When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 31187,"El Autentico Guacamole 15 medium avocados 24 ounces hot picante salsa (recommended: Pace brand) 6 serrano peppers, finely diced 1 small white onion, finely diced 1 lime, juiced 1 teaspoon salt 2 bunches cilantro leaves, finely chopped 6 Roma tomatoes, diced Black pepper Instructions: Combine avocados, salsa, serranos, onion, lime juice, and salt. Combine ingredients together. Add cilantro, tomatoes, and black pepper. Stir gently. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 31188,"BBQ Sauce 4 sticks (16 ounces) unsalted butter 1 yellow onion, diced
1/4 cup chopped garlic 1/4 cup dark chili powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
3 cups brown sugar
3 cups molasses
3 quarts ketchup
1 cup Dijon mustard
1 cup Worcestershire sauce
1 cup cider vinegar
Kosher salt and fresh ground black pepper
Instructions: Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved. Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. ","[Zinfandel, Merlot, Syrah, Malbec]" 31189,"Inside Out Peanut Cake Non-stick vegetable oil spray Butter
2 2/3 cups peanuts, roasted 1 3/4 cups hazel nuts, roasted 1 1/2 cups granulated sugar 1/2 cup turbinado sugar 4 slices fresh ginger, (the size of a quarter) 1/4 teaspoon almond extract 1/2 cup cake flour 9 large egg whites 2 tablespoons amaretto almond liqueur, plus 1 tablespoon Chocolate Ganache, recipe follows 1 cup peanut butter chips Peanut Cream, recipe follows Apricot Roses, recipe follows Sugar Cage, recipe follows 1 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons granulated sugar 12 ounces semi-sweet chocolate, chopped 2 cups heavy whipping cream, chilled 2 packages whipped cream stabilizer 1/4 cup sugar 1/4 cup amaretto almond liqueur 1/2 cup peanuts, roasted and finely chopped 2 ounces semisweet chocolate 2 oranges, zest grated Moist dried apricots 2 1/2 cups granulated sugar 2/3 cups light corn syrup 1/2 cup water Vegetable oil cooking spray Instructions: Preheat oven to 350 degrees F. Spray a 15 by 10 by 1-inch baking sheet with vegetable oil spray. Line the pan with parchment paper and butter the top of paper. Place nuts, both sugars, ginger slices, almond extract, and cake flour into food processor. Process until nuts are finely ground. Beat the egg whites in a large, clean bowl until stiff, forming peaks, but not dry. Fold nut mixture into beaten egg whites in 3 separate additions (the egg whites will collapse if too much nut mixture is added all at once). Add cake mixture to prepared pan and spread evenly. Bake for 30 minutes or until cake is lightly golden on top. The cake will be moist. Do not overbake. Cool cake for 10 minutes in the pan. Turn out onto cooling rack and cool until cake is slightly warm. Line a 2 1/2 quart bowl with plastic wrap overlapping sides by 3 inches. Cut cake lengthwise into 1/3-inch wide strips. Line bowl with cake strips placing slices tightly side by side with cut side down in a single layer, trimming to fit and completely covering bowl. If cake slices break, piece together to fit. Brush cake with 2 tablespoons amaretto. Spread ganache over cake covering completely. Gently press peanut butter chips into ganache. Spread peanut cream into center and smooth top. Cover filling with remaining cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with remaining 1 tablespoon amaretto. Fold excess plastic wrap over top. If plastic wrap does not cover cake completely, cover with more wrap. Chill at least 4 hours or overnight. Garnish the cake with Apricot Roses and the Sugar Cage. Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow the ganache to cool to room temperature. Add chilled whipping cream and stabilizer to a large bowl. Beat until soft peaks form. Gradually add sugar and beat until cream is firm. Fold amaretto into whipped cream in 2 additions. Add chopped nuts, chocolate and zest into a bowl and stir to combine. Gently fold nut mixture into soft whipped cream in 2 additions trying not to deflate whipped cream. Roll each apricot out, sticky side down, between 2 sheets of waxed paper to 1/16-inch thickness. Roll up tightly, sticky side in, to form a tight center bud of a rose. Wrap another apricot around the bud, sticky side in, pressing gently to stick together. Repeat with 2 more apricots, overlapping half of each previous wrap. Gently bend top of outer 3 apricots outward to form petals. Place toothpicks through bottom of rose and cut off apricot below toothpick to form a flat base. Repeat until desired number of roses are complete. Place roses on a plate and freeze for 30 minutes. Garnish finished cake with apricots roses. Place sugar, corn syrup, and water in a heavy 2-quart saucepan over medium high heat. Cook the sugar mixture until it reaches the hard-crack stage (310 to 320 degrees F). Remove the pan from heat and carefully pour into a heatproof microwaveable glass bowl. Do not leave sugar in the pan because it will continue to cook and turn brown. (If sugar thickens and is not easy to work with, place the sugar into the microwave for 3 to 5 minutes to thin.) Spray a bowl (large enough to fit over cake) lightly with vegetable oil. Dip a fork into the hot sugar and quickly wave the fork over the inside of the bowl in a swirling motion allowing the sugar to drip off the fork in long, thin strands distributing evenly on the sides and bottom of the bowl making sure the sugar comes up to the rim. Set aside to cool about 5 minutes. Gently pull the \cage\ loose from the side and bottom of the bowl. If the sugar is too warm, the cage may collapse. Place cage over finished cake. Be extremely careful when working with cooked sugar. The temperature of the sugar exceeds the temperature of boiling water and can be very dangerous. ","[Barolo, Barbaresco, Chianti, Pinot Noir]" 31190,"Quick Chicken Tortellini Soup 1 tablespoon olive oil 2 chicken wings
3 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
3 carrots, diced
3 stalks celery, diced
2 shallots, minced
Couple splashes dry sherry
24 cups (6 quarts) good-quality, low-sodium chicken stock
4 sprigs fresh thyme, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced, plus lemon wedges, for garnish 2 cups cheese tortellini
Chopped fresh parsley, for garnish Instructions: Heat a heavy-bottomed Dutch oven or soup pot to medium heat and add the oil. Put the chicken wings and breasts in skin-side down and cook without moving until golden brown, 6 to 8 minutes. Set aside the chicken. Add the carrots, celery and shallots. Saute until the shallots are translucent, about 10 minutes, stirring all the while. Deglaze with the dry sherry and scrape up any bits off the bottom. Add the stock, fresh thyme and bay leaf, return the chicken to the pot and bring to a low simmer; simmer until the chicken is cooked through, about 20 minutes. Set aside the chicken to cool on a plate. Meanwhile, bring a large pot of salted water to a boil. Shred the chicken breasts and whatever can be salvaged from the wings and pour any reserved juices back into the soup pot. Add in the chicken and adjust the seasoning if necessary. Just before serving, add in the lemon zest and juice to taste. Cook the tortellini in the salted water just until al dente. Put some tortellini in each individual bowl, then ladle the soup over. Serve immediately to retain the al dente quality of the tortellini. Garnish with a wedge of lemon and fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31191,"Christmas in a Glass 1 bottle Prosecco, or other sparkling dry white wine, well chilled 1 bottle gingerbread flavored syrup (or cranberry flavored syrup) Instructions: Pour the Prosecco into glasses. Add a capful of the syrup to each glass of the Prosecco, to taste. ","[Prosecco, Gingerbread Flavored Syrup]" 31192,"Grands! Mini Pizza 1 can (16.3 oz) Pillsbury? Grands!? refrigerated biscuits 1 cup pizza sauce 2 cups shredded mozzarella cheese (8 oz) 1 package (3.5 oz) sliced pepperoni Instructions:

1. Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni. 2. Bake at 375°F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31193,"Venetian Sausage Bites 6 sweet Italian sausages 2 tablespoons olive oil 1 cup balsamic vinegar Instructions: Fill a large, deep skillet 1/2 way with water. Bring the water to a steady simmer and add the sausages. Poach the sausages for 6 to 7 minutes, until firm. Drain the sausages and slice into bite-size pieces. In a large skillet, heat 2 tablespoons olive oil. When hot, add the sausage and cook until brown. Drain off the fat and add the balsamic vinegar. Simmer until vinegar is reduced and syrupy. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 31194,"Minty Ginger Ale 1/2 cup fresh mint leaves 2 teaspoons sugar 3 tablespoons orange juice concentrate 8 ounces ginger ale Ice, for serving Instructions: Combine the mint leaves, sugar, orange juice concentrate, and a splash of ginger ale in a measuring cup. Crush the mixture with a spoon and add the remaining ginger ale. Fill a tall glass with ice cubes, strain the ginger ale mixture over the ice. Add more ginger ale, if needed, to fill the glass. Serve immediately. ","[Crisp White Wine, Sparkling Water]" 31195,"Roasted Pepper Soup 1 (14-ounce) can chicken broth 1 cup jarred roasted bell peppers, rinsed and drained 3/4 cup orange juice 1/4 cup dry sherry 2 tablespoons red wine vinegar 1 tablespoon minced garlic Salt and pepper 1/4 cup finely shredded Gruyere Instructions: In a blender, combine all ingredients except salt, pepper, and cheese. Pulse until smooth. Transfer soup to a medium saucepan and bring to a simmer, stirring occasionally. Season, to taste, with salt and pepper. Ladle soup into 2 bowls. Sprinkle cheese over top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31196,"The Fish Point Sandwich 4 tablespoons butter 1 tablespoon lemon juice 2 teaspoons white wine 2 eggs, beaten 1 cup heavy cream 1 cup all-purpose flour 4 (6-ounce) fillets of sole 4 tablespoons butter 4 slices white sandwich bread Fresh parsley sprigs, for garnish, optional Instructions: To make the lemon butter: Melt the butter over low heat in a small saucepan. Add the lemon juice and white wine. Keep the sauce warm on a corner of the stove. To prepare the fish: Whisk the eggs with the heavy cream in a large bowl. Put the flour in a separate bowl. Dredge the fillets in flour; shake off any excess then put the fillets into the batter. Heat the butter in large heavy-bottomed skillet over medium heat. Lift the sole out of the batter, allow the excess to run off, then gently lay the fillets in the pan. Cook, turning the fish once, until the sole is flaky and the crust is crisp and golden brown, about 3 minutes per side. While fish is cooking, toast the bread and cut each piece in half diagonally (corner to corner). Arrange the toast points on 4 plates, 2 per plate. Lift the fish from the pan onto the toast points. Drizzle the fish with lemon butter and serve immediately garnished with a sprig of fresh parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31197,"Pineapple Margarita 2 cups lime juice, about 20 limes 2 cups white tequila 2 cups Triple Sec 2 1/2 cups fresh pineapple juice Fresh pineapple slices, for garnish Instructions: Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds and pour into glasses. Decorate with fresh pineapple slices and serve ice cold. ","[Tequila, Cava, Moscato]" 31198,"Gotham Sundae 1 quart chocolate ice cream 1 quart vanilla ice cream 1 quart strawberry ice cream Pineapple upside-down sauce, recipe follows Strawberry sauce, recipe follows Cocoa whipped cream, recipe follows Butterscotch sauce, recipe follows Rich chocolate syrup, recipe follows Chocolate-dipped frozen banana bonbons, recipe follows 1 pineapple 1 cup pineapple juice 2 tablespoons dark rum 2 teaspoons cornstarch 4 tablespoons (1/2 stick) unsalted butter 1 cup light brown sugar 2 pints strawberries, washed and trimmed 1/2 cup sugar 2 tablespoons Grand Marnier 1/2 cup heavy cream 2 teaspoons cocoa powder 2 teaspoons confectioners' sugar 1/4 cup water 1 cup sugar 1/4 cup (1/2 stick) unsweetened butter 1 cup heavy cream 1 tablespoon dark rum (recommended: Jamaican) 1/2 cup sweetened condensed milk 8 ounces semisweet chocolate 1/2 cup strong brewed coffee 1 cup light corn syrup 8 ounces semisweet chocolate 6 bananas, peeled and cut into 1-inch chunks Long toothpicks 1 cup chopped peanuts or toasted coconut Instructions: After you are finished making the various sundae components, scoop ice cream into a very large oval dish or platter. Place a scoop of the pineapple and strawberry sauces on top of the ice cream with a dollop of the cocoa whipped cream. Drizzle on the butterscotch and chocolate syrups then stick 2 banana bonbons into the bowl. Trim the pineapple and slice into long quarters. Cut the flesh from the skin and slice each quarter in 3, lengthwise. Chop into little pieces, taking care to catch the juice. Combine the pineapple juice and rum and whisk in the cornstarch, creating a slurry. In a saucepan, melt the butter and brown sugar to bubbling. Add the pineapple and bring to a boil. Add the slurry and cook until bubbling and the cornstarch cannot be tasted.
   Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy. Before serving, stir in the remaining strawberries.
   Using whisk or electric beater, beat cream until almost thickened. Add cocoa powder and confectioners' sugar and continue beating until the ingredients are blended in and the whipped cream is firm. Combine the water, sugar, and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the pan. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golden brown. Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
   Finely chop the chocolate and put in a medium bowl. In a small saucepan, heat the coffee and corn syrup to a simmer. Pour the mixture over the chocolate and gently stir with a whisk until smooth and blended. Store in a sealed container. This syrup will keep for 4 weeks in the refrigerator or 6 months in the freezer.
   Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each of the banana chunks with 2 toothpicks. Dunk first into the chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.
   ","[Chardonnay, Moscato, Riesling, Port]" 31199,"Knockout Punch 1 1/2 ounces silver rum 1 1/2 ounces coconut water
   1 bar spoon whey protein powder 1/2 lime
   Instructions: Combine the rum, coconut water, protein powder and one squeeze of lime in a cocktail shaker. Fill the shaker with ice and shake for 8 to 10 seconds. Strain into a rocks glass filled with ice. ","[Rum, Coconut Water]" 31200,"Panzanella (Stale Bread Summer Entree) 8 ounces stale bread (3 to 4 days old), sliced* Cold water, as needed 4 vine-ripened tomatoes or Roma tomatoes, chopped 1 small red onion, chopped medium fine 1 European cucumber, halved and sliced into half moons
   2 handfuls fresh basil Kosher salt and freshly ground black pepper
   Red wine vinegar Extra-virgin olive oil Instructions: Add the stale bread to a large bowl and cover with cold water. Let the bread soak for 45 minutes.
   Remove the bread from the water and discard the water. With your hands squeeze it dry, removing the excess water, while breaking into big crumbs.
   In a serving bowl, add the bread, tomatoes, onion, cucumbers, fresh basil, salt, and pepper and mix well.
   Cover with plastic wrap and refrigerate until ready to serve.
   Add the vinegar and extra-virgin olive oil when, fork at hand, you are ready to attack your dish, not 1 minute before then! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31201,"Baked Chinese Rice with Peas and Ginger 1 tablespoon peanut oil 1 head (about 1 to 1 1/4 pounds) Chinese cabbage, cut into 1/2-inch thick slices 1 (1-inch) piece fresh gingerroot, peeled and julienned Sea salt 1 tablespoon Chinese rice wine 1 cup short-grain rice, rinsed 4 cups cold water 1 cup frozen baby peas, thawed 1 small handful fresh cilantro leaves Instructions: Preheat an oven to 350 degrees F. In a large flame and ovenproof casserole dish, heat the oil over medium-high heat. Add the cabbage and ginger, and stirring frequently, cook until the cabbage is just wilted, about 1 to 2 minutes. Season the cabbage mixture with the sea salt, add the rice wine, and stir to combine. Add the rice and toss to coat it in the oil. Pour in the water and bring everything to a boil, then cover the dish and slide it into the oven for 20 minutes. When the rice is tender, remove the dish from the oven and fold in the peas. Cover the dish again, and set the rice aside to steam for another 10 minutes.
   To serve: fluff the rice with a fork or chopsticks, and sprinkle with the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 31202,"Cream Cheese Flan 1 1/2 cups sugar, divided 7 egg yolks 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 3/4 cup milk 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 4 egg whites 1 (8-ounce) package cream cheese Instructions: Preheat the oven to 350 degrees F. Cook 1 cup sugar in a medium-size saucepan over medium heat, and cook, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden. Whisk together egg yolks and next 5 ingredients in a large bowl. Process egg whites, cream cheese, and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar. Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish. Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours. Run a knife around edge of flan to loosen; invert onto a serving plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31203,"Carrot Cranberry Salad 1/2 cup mayonnaise 1/4 cup extra-virgin olive oil 1 tablespoon honey 1 tablespoon white wine vinegar Kosher salt and freshly ground black pepper
   4 cups shredded carrots (about 8 medium) 1/4 cup dried cranberries 1/4 cup toasted pecans, coarsely chopped 1/2 teaspoon celery seed Instructions: Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
   Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 31204,"Fluffy Oven Pancake with Pears 1 3/4 cups all-purpose flour (see Cook's Note) 3 tablespoons granulated sugar 1 tablespoon baking powder Kosher salt 1 1/4 cups milk 1 teaspoon pure vanilla extract 3 large eggs, lightly beaten 6 tablespoons unsalted butter, melted, plus more at room temperature for serving 1 cup cottage cheese 1 firm ripe pear, peeled, cored and cut into 12 wedges 2 tablespoons light brown sugar Maple syrup, for serving Instructions: Preheat the oven to 375 degrees F. Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring. Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes. Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes. Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31205,"Roasted Vine Tomatoes 12 stems cherry tomatoes on the vine (3 to 4 pounds) Good olive oil Kosher salt and freshly ground black pepper Julienned fresh basil leaves, for garnish (optional) Fleur de sel Instructions: Preheat the oven to 350 degrees F. Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper. Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel and serve on the stem hot or warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31206,"Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw 1 cup all-purpose flour 1 1/2 tablespoons chili powder 3 teaspoons freshly cracked black pepper, divided 1/2 cup dark beer 3/4 cup whole-grain or stone-ground mustard 2 cups panko bread crumbs 1 tablespoon granulated garlic 1 tablespoon paprika 1 teaspoon kosher salt 1 pound catfish fillets (cut into 4 pieces) 1/2 cup mayonnaise 1/2 cup sour cream 2 limes, zested and juiced 1 tablespoon chipotle in adobo 1/2 teaspoon granulated sugar 2 tablespoons white vinegar Kosher salt and freshly cracked black pepper 1/2 head green cabbage, thinly shredded 1/4 red onion, thinly sliced 1/2 red bell pepper, diced 3 scallions, thinly sliced 1/4 cup fresh cilantro leaves 2 tablespoons unsalted butter, room temperature 4 Cuban rolls, split lengthwise 1 cup canola oil Instructions: Preheat the oven to 350 degrees F. Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish. Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook. For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate. Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks. Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary. To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31207,"Risotto with Ground Meat and Veg 4 to 5 cups liquid (I'm using chicken stock) Kosher salt and freshly ground black pepper 1/4 cup olive oil 1 1/2 pounds ground meat (I'm using sweet and hot Italian sausage) 1 onion, diced 1 1/2 cups arborio rice 1/2 cup dry white wine 1 cup peas or any leafy vegetable 1 cup grated Parmesan 1/2 cup fresh soft herbs, optional (I'm using finely chopped parsley) 2 tablespoons butter Instructions: Add the chicken stock to a pot, season well with salt and pepper and heat until hot. Keep warm. Meanwhile, heat a large round saucepan over medium heat and add the oil. When hot, add the sausage and cook, without stirring, until brown on both sides, 2 to 3 minutes per side. Break up the meat with a wooden spoon.
Add the onions and sweat for 1 minute. Add the rice, toss to combine, and lightly toast in the fat. Add the wine and cook, stirring, until the wine is absorbed.
Add 1 cup of the stock and cook, stirring, until the stock is absorbed. Continue to add the stock 1 cup at a time and cook, stirring after each addition until absorbed, until the rice is al dente, about 20 minutes. Add the peas. Remove from the heat and stir in the Parmesan, parsley and butter.
","[Barolo, Barbaresco, Chianti, Tempranillo]" 31208,"Roasted Corn, Jicama and Mango Salad 4 ears fresh corn, unshucked 1 large jicama, peeled and thinly julienned 1 ripe mango, peeled and chopped into 1/2-inch pieces 1/2 red onion, thinly sliced 2 tablespoons chopped cilantro leaves Citrus vinaigrette, recipe follows 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 1 teaspoon freshly grated orange zest 2 teaspoons sugar Dash hot sauce 1 cup olive oil Salt pepper 2 tablespoons chopped cilantro leaves Instructions: Preheat the oven to 400 degrees F. Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off. Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve. In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31209,"The Burger Bar 2 pounds brisket, ground Kosher salt and freshly ground black pepper 4 thin slices Swiss cheese 4 hamburger buns, split Instructions: Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface. Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below. Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor. Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes. Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.; Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes. Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, GSM]" 31210,"Sunny's Cranberry, Apple and Fig Streusel Tart 2 pre-made pie crusts (the kind that roll up, not pre-formed) 1 cup granulated sugar 1/4 cup light brown sugar 1/4 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon almond extract 1/2 teaspoon pumpkin pie spice Zest of 2 lemons 2 tablespoons fresh lemon juice 1 pound fresh or frozen and thawed cranberries, picked through to remove stems and field debris 4 Granny Smith apples, cored, peeled, and chopped 15 fresh Black Mission or Brown Turkey figs, stemmed and sliced 2 cups all-purpose flour 1 3/4 cups packed light brown sugar 1/4 cup granulated sugar 1 1/2 sticks (12 tablespoons) ice cold unsalted butter, cut into teeny weeny cubes Kosher salt 1 cup almonds, roughly chopped Sunny's Bourbon Whipped Cream, for serving, recipe follows 1 cup heavy cream 1 tablespoon bourbon
1 tablespoon sugar
Instructions: Par-bake the crust: Preheat the oven to 400 degrees F. Use both pie crusts to cover the bottom and sides of a 13-by-9-inch casserole dish. Patchwork works, just cover the holes. Dock by pricking holes in the crust with a fork all over the bottom. Bake until lightly golden, 15 to 20 minutes. For the fruit filling: In a large bowl, stir together the granulated sugar, brown sugar, flour, almond extract, pumpkin pie spice, lemon zest and lemon juice. Divide the mixture among the smaller bowls: 3/4 cup in the first, 1/2 cup in the second and 1/4 cup in the third. (Think of the 3 bears: poppa, momma and baby bear bowls.) Put the cranberries in the poppa bear bowl; in the momma bear bowl, add the apples; and in the baby bear bowl, add the figs. (Do you need a translation? Add cranberries to the bowl with the most flour mixture, apples to the bowl with 1/2 cup of the flour mixture, and the figs to the bowl with the least amount of the flour mixture.) Stir each bowl independently, unless you?re an octopus. For the streusel topping: In a food processor add the flour, brown sugar, granulated sugar, butter, and a pinch of salt. Blend until crumbly, taste and add more salt if needed. Pour into a small bowl with the almonds and stir. Preheat the oven to 400 degrees F. Pour the fruit filling into the prepared crust, dividing it into thirds with the apples in the middle and the figs and cranberries on either side. Top evenly with the streusel mixture. Cover the pie edges with aluminum foil so they don?t overcook. Bake until the top is golden brown and the fruit is beginning to bubble around the edges, 40 to 50 minutes. Serve warm with the bourbon whipped cream. Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31211,"Christina's Mount Vesuvius Meatloaf 3 slices whole wheat bread 1/2 cup milk 2 pounds ground beef 1/2 cup chopped onion 1/2 cup finely chopped celery 1/2 cup ketchup 1 egg, beaten 2 tablespoons Worcestershire sauce 2 tablespoons barbecue sauce 1 tablespoon chopped garlic 1 tablespoon chopped fresh basil leaves 1 1/2 teaspoons spicy mustard 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 3 slices cooked bacon, crumbled 2 slices uncooked bacon, cut into 2-inch pieces 4 medium russet potatoes, peeled and cut into 1-inch pieces 1/2 cup heavy cream 4 heaping tablespoons unsalted butter 1/4 cup sour cream 2 tablespoons finely chopped chives 2 tablespoons prepared horseradish, drained, optional Salt and white pepper Pan drippings from meatloaf, about 1 cup 2 tablespoons flour 1/2 cup low-sodium beef broth 1/4 cup ketchup 2 tablespoons yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon barbecue sauce Serving suggestions: buttered carrots and peas Instructions: To make the meatloaf: Preheat the oven to 350 degrees F. Place the bread in a small dish, cover with milk, and set aside to soak. Meanwhile, in large bowl, mix the beef, onion, celery, ketchup, egg, Worcestershire sauce, barbecue sauce, garlic, basil, mustard, salt, pepper, and crumbled bacon. Squeeze excess milk from the bread, then use your hands to squeeze the bread into the meat mixture until fully incorporated. Transfer the mixture to a ring mold pan and top with the sliced, uncooked bacon. Place the ring mold on a baking sheet and bake until meatloaf is cooked through, about 45 minutes. Meanwhile, to make the mashed potatoes, cook the potatoes, covered, in boiling salted water until tender, about 12 minutes. Drain and mash the potatoes or pass them through a ricer. Stir in the heavy cream, butter, sour cream, chives, and horseradish, if using. Season with salt and pepper, to taste. If desired, put 1 cup of the potatoes in a pastry bag fitted with a large star tip. Set aside. When the meatloaf is done, turn on the broiler. Remove and discard the bacon slices and carefully pour the pan juices into a saute pan. Invert the ring mold onto an ovenproof platter. Using a spatula, cover the meatloaf on all sides with mashed potatoes, as if frosting a cake. If using a pastry bag, add decorative swirls to the top. Place the platter under the broiler until potatoes are nicely browned, about 10 minutes. Meanwhile, to make the gravy, place the saute pan with drippings over medium heat and stir in the flour. Cook, stirring constantly, for 2 minutes. Stir in the broth, ketchup, mustard, Worcestershire sauce, and barbecue sauce. If desired, fill the center of the meatloaf with buttered carrots and peas. Slice the meatloaf, and spoon the gravy over the top. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 31212,"Chocolate-Peanut Butter Whoopie Pies 2 cups all-purpose flour 3/4 cup Dutch-process cocoa powder 1 1/4 teaspoons baking soda 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, at room temperature 1 1/4 cups granulated sugar 1 large egg 1 cup buttermilk, at room temperature 3/4 cup natural creamy peanut butter 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup confectioners' sugar 1/4 teaspoon kosher salt Instructions: For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 31213,"Orzo with Zucchini Kosher salt and freshly ground black pepper 2 cups orzo 2 tablespoons extra-virgin olive oil 6 scallions (white and green parts kept separate), chopped 2 zucchini, diced 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh mint 3/4 cup crumbled feta cheese Instructions: Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain. Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 31214,"Upside-Down Rhubarb Bread Nonstick cooking spray, for the pan 1 1/2 sticks (12 tablespoons) unsalted butter
1 1/4 cups packed light brown sugar
8 ounces rhubarb (about five 1/2-inch-thick stalks)
1 3/4 cups all-purpose flour (see Cook's Note)
3/4 cup granulated sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
Pinch freshly grated nutmeg
2 large eggs
1/4 cup buttermilk
1/4 cup sour cream
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest (from 1 lemon)
Instructions: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-9-inch square metal baking pan with nonstick cooking spray. Heat 4 tablespoons of the butter and 3/4 cup of the brown sugar in a small saucepan over medium heat, stirring frequently, until the butter is melted. Pour into the prepared pan.
Cut the rhubarb in half horizontally (like splitting a bagel in half) end to end, with the flat side down. Keep the top and bottom stacked and cut the stalks on the bias about 2 inches long (you should have about 45 stacks or 90 pieces). Arrange the individual pieces in a chevron pattern in the pan, first putting the tops in a row at a 45-degree angle and then the matching bottoms in the opposite direction in the next row (the pairs should form a neat \V). Gently press the pieces into the brown sugar mixture to glue them down; set the pan aside.
Mix the flour, granulated sugar, salt, baking soda, nutmeg and remaining 1/2 cup brown sugar in a medium bowl. Melt the remaining 8 tablespoons butter in a small saucepan, then pour into a large bowl. Add the eggs, buttermilk, sour cream, vanilla and lemon zest and whisk to combine. Fold the flour mixture into the egg mixture until well combined. Pour on top of the rhubarb in the pan and spread gently with an offset spatula to make even. Lightly tap the pan on the counter three times to remove any air pockets.
Bake until a toothpick inserted into the middle comes out clean and the bread is golden brown, about 40 minutes. Transfer to a wire rack to cool for 10 minutes (the rhubarb is too hot to invert the pan right away). Invert the bread onto a serving platter. Let cool completely before servings, about 1 hour.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31215,"Ghost Bark Cake Flour-based baking spray, for the pans Two 15.25-ounce boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
Generous pinch of fine-grain sea salt
2 cups full-fat buttermilk
2 cups cold water
6 large eggs
2 teaspoons vanilla extract
Green gel food color
Purple gel food color 2 cups (4 sticks) unsalted butter, softened 8 cups confectioners\u2019 sugar
Milk or cream, to thin
2 teaspoons vanilla extract
Green gel food color
Purple gel food color
1 cup black cocoa powder
Black gel food color 2 tablespoons light corn syrup or decorators' glucose syrup 2 tablespoons water
2 cups Halloween-themed sprinkles
12 candy eyeballs 12 ounces purple candy wafers, melted 4 ounces white candy wafers, melted
2 ounces black candy wafers, melted
2 tablespoons Halloween nonpareils Instructions: For the vanilla-buttermilk cake layers: Preheat the oven to 350 degrees F. Coat four 7- or 8-inch round cake pans with flour-based baking spray. Set aside. Whisk together the cake mixes, flour, granulated sugar and salt in a large mixing bowl. In a 4-cup measure, stir together the buttermilk, water, eggs and extract. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the batter evenly between two bowls. Tint one bowl with the green food color and the other with the purple food color. Mix well until no streaks of white cake batter remain.\u202f
Divide the green cake batter between two of the prepared pans, then divide the purple batter between the other two prepared pans. Fill each pan no more than three-quarters full. Bake for 40 to 45 minutes if using the 7-inch pans, or 30 to 35 minutes for the 8-inch pans. The cakes are done when they spring back in the centers when pressed. Turn the cakes out onto wire racks to cool completely. Level each cake using a serrated knife or cake leveler.
For the buttercream: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners\u2019 sugar. Begin on low speed until crumbly, add milk or cream to thin and then increase to high and beat for 3 minutes. Add the vanilla and beat again for another minute.
Place 2/3 cup of the buttercream in one bowl, and another 2/3 cup buttercream in a second bowl. Tint one bowl with the green food color. Tint the other bowl with the purple food color. Mix well until the colors are consistent. Transfer each color of buttercream to a separate piping bag fitted with a large closed star decorator tip. Set aside for later use.
Add the black cocoa powder to the remaining buttercream. Beat until well blended; add milk or cream if needed to thin. Add black gel food color a little at a time while mixing, until you achieve a deep black hue (about 2 teaspoons).
Place a green cake layer on a cake board. Top it with 1/2 cup of the black buttercream and spread to cover. Repeat with a purple layer. Continue until all of the layers are used. Coat the entire cake with a thin coat of the black buttercream. Refrigerate until firm, about 30 minutes.
Coat the entire cake a second time with a generous amount of the black buttercream. Smooth the top of the cake and partially smooth the sides using an offset spatula. Drag a cake comb with 1/2-inch teeth around the sides of the cake repeatedly until smooth ridges of buttercream appear. Refrigerate the cake for 1 hour.
For the syrup spray and sprinkle dcors: In a small kitchen-dedicated spray bottle, combine the syrup and water. Shake well until thoroughly combined. Remove the cake from the refrigerator and spray a fine coat of syrup spray around the sides of the cake. Refrigerate the cake 30 minutes, or until very firm and slightly tacky to the touch.
Pour the sprinkles in a large baking pan. Shake to form a single even layer of sprinkles. Remove the cake from the refrigerator. Place a cake board on top of the cake. Hold the cake with each hand on the cake boards and lightly roll the cake in the sprinkles. Repeat this process until all of the ridges are coated with sprinkles. Turn the cake upright and brush away sprinkles in the recesses of the frosting using a kitchen-dedicated art brush. Press eyeball candies randomly onto the frosting ridges.
Using the bags of reserved green and purple buttercream, pipe swirls of alternating colors around the top edge of the cake. Immediately add sprinkles to the swirls. Refrigerate the cake while you make the ghost bark. For the ghost bark: Preheat the oven to 200 degrees F.
Pour the purple melted candy onto a large parchment-lined baking sheet. Smooth with the back of a spoon. Tap the pan on a work surface to even the candy and remove any spoon trail marks.\u202f
Transfer the white melted candy to a piping bag with a tiny hole snipped in the end. Pipe large ovals of white candy onto the purple candy while it is still melted. Drag a chopstick through each candy oval to create ghostly trails and arm shapes. If the candy starts to set, place it on the baking sheet in the oven until re-melted, about 2 minutes.
Transfer the black melted candy to a piping bag with a tiny hole snipped in the end. Pipe eyes and a mouth on each ghost shape. Sprinkle Halloween nonpareils around each ghost.\u202f Refrigerate the bark for 15 minutes, or until the candy is solid.
Use a knife to score the bark around the ghost figures and break apart with your hands. Place pieces of the candy bark upright on top of the cake to decorate. Serve slices of the cake with pieces of the ghost bark.\u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31216,"Vanilla-Cinnamon Whoopie Pies with Caramel Buttercream Cooking spray 2 3/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon baking powder 3/4 teaspoon fine salt 3/4 teaspoon ground cinnamon 1 1/3 cups granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 large egg 2/3 cup well-shaken buttermilk 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 pound confectioners' sugar (about 4 cups) 1/4 cup milk 1 teaspoon vanilla extract 1/2 cup dulce de leche or thick caramel sauce Instructions: For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray. Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Mix in the cinnamon. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined. Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. For the buttercream filling: Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining confectioners' sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth. To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31217,"Sweet Tea Pie 6 ounces cream cheese, softened 1 cup (2 sticks) unsalted butter, softened 2 1/2 cups unbleached all-purpose flour 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 8 large egg yolks 3/4 cup strong steeped orange pekoe tea, cooled 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 2 tablespoons unbleached all-purpose flour 1 1/2 teaspoons cornmeal 1/2 teaspoon salt Instructions: Preheat the oven to 350 degrees F. For the crust: In a medium bowl, with an electric mixer, beat the cream cheese and butter until well combined. Add the flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use. For the filling: In a medium bowl, with an electric mixer, beat the butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the flour, cornmeal, and salt and mix well. Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 31218,"Caribbean Nachos Canola oil, for deep-frying 16 fresh 3-inch whole corn tortillas 2 cups Black Bean Puree, recipe follows 2 cups Picked Jerk Chicken, recipe follows 1 cup chopped grilled or fresh pineapple 1 cup Mexican crema 2 cups crumbled Cotija 1 avocado, pitted, peeled and diced 1/4 cup sliced pickled Fresno chiles or other pickled chiles 1/4 cup chopped cilantro 1/4 cup canola oil 1/2 yellow onion, finely diced 1 jalapeno, roughly chopped (leave the seeds in) 1 tablespoon ground coriander 1 teaspoon ground cumin Two 15 1/2-ounce cans black beans, drained 1 1/2 cups chicken stock 1 cup Mexican crema Kosher salt 2 tablespoons canola oil 1/2 cooked rotisserie chicken, meat picked off and shredded, skin and bones discarded 2 tablespoons soy sauce 1 tablespoon jerk seasoning paste, such as Walkerswood 1 cup chicken stock Instructions: Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain. Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Picked Jerk Chicken over top. Top with pineapple, crema, Cotija, avocado and pickled chiles. Garnish with cilantro.
Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups. Heat the oil in a large skillet over medium-high heat. Add the shredded chicken, soy sauce, jerk paste and stock. Cook for about 3 minutes and set aside. Yield: 2 cups. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31219,"Stuffed Cabbage 3 tablespoons vegetable oil 1 cup diced onion
1 tablespoon chopped garlic
1 cup tomato puree
1/2 cup sugar
1/4 cup golden raisins
1 tablespoon salt
1/2 teaspoon pepper
1/4 teaspoon citric acid
2 pounds 80 percent lean ground beef 2 eggs
1/3 cup ground onion
1/4 cup chopped green peppers
1/4 cup cooked rice
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 to 3/4 cup breadcrumbs
1 large head cabbage, cored Instructions: For the sauce: Heat oil, then cook onions and garlic until soft. Add 8 cups water and stir, then add tomato puree, sugar, raisins, salt, pepper and citric acid and bring to a boil. Simmer for 30 minutes. For the filling: Meanwhile, mix beef, eggs, onion, peppers, rice, garlic powder, salt, pepper and 1/2 cup water in a bowl by hand until well blended. Work in breadcrumbs until mixture is firm. Roll the meat into logs approximately 2 inches by 1 1/2 inches. Refrigerate while preparing cabbage leaves. For cabbage leaves: Preheat the oven to 400 degrees F. Fill a large pot halfway with water and bring to a boil. Place entire cabbage in pot, core-side down, until outer leaves are softened and easily removed. Remove the outer leaves, then replace cabbage in water until next leaves can be removed. Continue in this manner until you have about 30 leaves. Lay a few leaves flat, overlapping them, to make a piece big enough to enclose a ground beef log inside. Place a ground beef log on top of the leaves. Roll the leaves up from the bottom, turn the sides in and continue to roll up. Repeat with next leaves. Place on cookie sheet until all logs are rolled. Transfer rolled leaves to a 12-by-10-inch baking dish and pour the sauce over the top. Bake, 1 hour 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31220,"Pepper-Crusted Pan Steak Flambeed in Whisky 1/4 cup plus 1 tablespoon Scotch whiskey 2 1/2 tablespoons olive oil 2 tablespoons butter 2 boneless rib steaks (1 to 1 1/4 pounds each), cut 1 1/2 inches thick 1 1/2 tablespoons black peppercorns 2 teaspoons coarse salt 1 teaspoon herbes de Provence Instructions: Trim any excess fat you can off the meat. Set the steaks in a baking dish just large enough to hold them in a single layer. In a spice grinder or with a mortar and pestle, grind together the peppercorns, salt, and herbes de Provence until the peppercorns are coarsely ground. Transfer to a small bowl and stir in 1 tablespoon each of whiskey and olive oil. Rub this spice paste all over the steaks. Set aside at room temperature to marinate for 1 hour. Heat your nonstick frying pan over high heat for 1 minute. Add the remaining 1 1/2 tablespoons oil and heat 1 minute longer. Add the steaks, cover, and cook until the bottom is brown, about 3 minutes. Turn over and cook the second side, uncovered, until browned on the bottom and rare inside, 3 to 5 minutes. Remove the steaks to a cutting board and let stand for at least 10 minutes. Carve the meat against the grain on a sharp angle into 3 slices. The rarer you like your meat, the thicker the slices should be. Just before serving, melt the butter in the pan over medium heat. Return the steak slices to the skillet. Immediately pour the 1/4-cup Scotch whiskey into the pan, keeping your face averted, because sometimes it catches on its own. Carefully ignite with a match and shake the pan until the flames subside. Serve at once or cook 1 to 2 minutes longer if you want the meat well done. Serve the steak with the pan juices poured over the slices. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 31221,"Miss Brown's 5 Onion Dip 2 tablespoons unsalted butter 3 stalks green onion, diced
1 medium red onion, diced
1 medium Vidalia onion, diced
1 small white onion, diced
2 tablespoons brown sugar
3 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
8 ounces cream cheese, at room temperature
2 cups sour cream
1 cup mayonnaise
2 tablespoons chopped fresh chives
1/2 cup grated Parmesan Serving suggestions: crostini or crudites Instructions: Preheat the oven to 400 degrees F. Melt the butter in a cast-iron skillet over medium heat. Add the green onions, red onion, Vidalia onion, white onion and brown sugar and saute for 10 to 15 minutes, stirring occasionally. Add the vinegar and Worcestershire and continue cooking until the onions are very soft and a caramel color, another 4 to 5 minutes. Stir in the cream cheese until it is melted into the onions. Remove the mixture to a large bowl, then stir in the sour cream, mayonnaise and chives. Transfer to an 8-inch square baking dish and top with the Parmesan. Bake until golden and bubbling, 15 to 20 minutes. Serve with crostini or crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31222,"Buttermilk Cheddar Biscuits 2 cups all-purpose flour, plus more as needed 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup cold buttermilk, shaken 1 cold extra-large egg 1 cup grated extra-sharp Cheddar 1 egg, beaten with 1 tablespoon water or milk Maldon sea salt, optional Instructions: Preheat the oven to 425 degrees F. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31223,"Round 2 Recipes - Meatball Subs 1/2 pound ground beef reserved from Fast Food Cheese Burgers, recipe follows 1 tablespoon garlic, chopped 1/2 cup Italian seasoned bread crumbs or panko bread crumbs 2 tablespoons finely chopped fresh parsley leaves 2 tablespoons grated Parmesan 1 egg Salt and freshly ground black pepper 2 tablespoons canola oil 1 cup tomato sauce, jarred or homemade, recipe follows 1/2 cup shredded mozzarella 2 sub rolls 2 tablespoons olive oil 1/2 medium onion, diced 1 tablespoon chopped garlic 1 (28-ounce) can diced tomatoes 2 tablespoons freshly chopped basil leaves 2 tablespoons freshly chopped parsley leaves 1 1/2 pounds ground beef, 80 percent lean Salt and freshly ground black pepper 4 slices American cheese 1/4 cup ketchup 1/4 cup sour cream 1 tablespoon mayonnaise 4 hamburger buns 1/4 head iceberg lettuce, shredded 2 dill pickles, sliced Instructions: For Sub: Preheat oven to 400 degrees F. For meatballs, in a large bowl mix together all ingredients (including the beef), except the canola oil, tomato sauce and mozzarella, until well combined. Using wet hands, form walnut-size pieces into balls. Heat the oil in a medium skillet over medium-high heat and fry the meatballs until browned on all sides. Slice the rolls in half lengthwise and put on a baking sheet. Top each half with 1/4 cup of the tomato sauce, 4 meatballs and some mozzarella cheese. Put in the oven and bake for 10 minutes or until the cheese is melted. Transfer to a serving platter and serve. Chunky Tomato Sauce: In a medium pot, add the oil and heat over medium heat. Add the onion and garlic and saute for 3 minutes. Add the remaining ingredients and simmer for another 15 minutes. Divide the ground beef and reserve 1/2 pound for the Round 2 Recipe, Meatball Subs. Shape into 4 patties and season with salt and pepper. Place in a skillet that has been sprayed with nonstick cooking spray over medium-high and cook patties 3 minutes on each side. In the last minute of cooking, top the meat patties with cheese so it will melt. In a small bowl, mix together the ketchup, sour cream and mayonnaise and spread half onto the hamburger buns and reserve the leftover for a dipping sauce for the French Fries. Place the burgers on buns and top with lettuce and pickles. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 31224,"Mustard-Roasted Potatoes 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes) 2 yellow onions 3 tablespoons good olive oil 2 tablespoons whole-grain mustard Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 425 degrees.
Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
Serve hot sprinkled with chopped parsley and a little extra salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31225,"Cacio e Pepe Vinaigrette 1 tablespoon freshly cracked black pepper 1 cup extra-virgin olive oil
1 shallot, minced
2 tablespoons lemon juice 1 tablespoon white wine vinegar
Kosher salt
1/2 cup grated Parmesan 1/2 cup grated pecorino Instructions: Toast the pepper in a small saucepan until fragrant, 1 minute. Add the olive oil and heat until bubbles come to the surface. Remove from the heat and let cool completely. (This can be done up to 1 week in advance.) While the oil is cooling, macerate the shallots in a bowl with the lemon juice, vinegar and 1 teaspoon salt to remove potency. Slowly whisk in the pepper oil until emulsified. Add the Parmesan and pecorino; stir to combine. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 31226,"Shrimp with Mango Salsa 2 pounds medium shrimp, cooked and cleaned 1 large cucumber, peeled, seeded and diced 5 scallions, trimmed and sliced thinly 2 mangoes, peeled, pitted and chopped 1 jalapeno, stemmed and minced 1/3 cup minced cilantro leaves Salt, to taste Instructions: Combine all the ingredients together in a bowl. Season to taste with salt and toss together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31227,"Old-Fashioned Crispy Roast Goose 1 (14 pound goose Salt and pepper to taste Instructions: Preheat oven to 250 degrees F. Trim the goose. With a sharp knife, cut away excess fat and skin that hangs at both ends of the goose. Trim thoroughly. Fat can be discarded or used to render goose fat. Salt the cavity and prick thoroughly with a fork on both sides of the bird (25 to 30 pricks). Make sure to prick through the skin and subcutaneous fat only; do not prick the flesh of the goose. Place the goose on a rack set in a large roasting pan. Place the pan in the oven and roast the goose at 250 degrees F. After 1 hour, prick the goose thoroughly on one side and turn it over, and prick thoroughly on the other side. Continue to roast with the newly turned side up. Repeat this procedure every hour. After 4 hours of roasting, prick and turn once again. Increase the oven temperature to 350 degrees F. Continue roasting, pricking, and turning once for an additional 75 minutes. When the goose is done, let it sit for 15 minutes before carving. Season well with salt and pepper before serving. ","[Barolo, Barbaresco, Nebbiolo, Rioja]" 31228,"Bolognese Bread Pizza 1 long loaf, 20 to 24 inches, Italian semolina bread, day old is fine 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 slices pancetta or bacon, chopped 2 pounds ground beef 2 cloves garlic, chopped 2 medium yellow onions, peeled and finely chopped 1 small carrot, peeled and chopped Coarse black pepper and coarse salt 1 tablespoon Worcestershire sauce 1 teaspoon allspice, 1/3 palm full 1/2 cup red wine, 1 couple of glugs 1/2 cup beef stock 1 (14-ounce) can crushed tomatoes Handful flat-leaf parsley, finely chopped 1 pound fresh smoked mozzarella, fresh mozzarella or scamorza (firmer, aged mozzarella balls) thinly sliced 4 handfuls grated Parmigiano or Romano 1 cup fresh basil, 20 leaves, shredded or torn Instructions: Heat the oven to 450 degrees F. Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on. Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife). ","[Barolo, Barbaresco, Chianti, Montepulciano]" 31229,"Tarte Tatin 1 1/2 sticks cold unsalted butter 2 cups all-purpose flour 1/4 cup sugar Pinch salt 1 egg, lightly beaten 1/8 cup very cold water 1 teaspoon vanilla extract 1/2 stick butter 1/4 cup dark brown sugar 4 medium Golden Delicious or Crispin apples, about 2 pounds, peeled, cored, and cut into 1/8-inch slices Few dashes ground cinnamon 1 egg, lightly beaten Vanilla ice cream or custard, for serving Instructions: Cut butter into little chunks and keep cold to work into pastry. Whisk flour, sugar, and salt together in a mixing bowl. Add butter and work into the flour until coarsely distributed. Whisk in egg, water, and vanilla; work together with 2 forks until it just barely holds together. Use a piece of plastic wrap to ball up the dough and refrigerate for 20 to 30 minutes. While the dough is refrigerating, make the filling: Preheat oven to 375 degrees F. Melt the butter and sugar together in a 12-inch nonstick oven-proof skillet over medium-high heat. Add the apple slices and stir to coat with melted butter mixture. Sprinkle with cinnamon and cook until apples have softened slightly and take on some color, about 15 minutes. Sprinkle with cinnamon. Smooth the apples out into an even layer in the pan. Roll out the refrigerated dough on a floured countertop into a 13-inch disk and lay over the top of the apples, trimming any excess. Prick with a fork in several places to let steam release. Brush the egg all over the top of the dough and bake for 40 minutes or until golden browned. Allow to cool nearly fully before inverting onto a serving platter. Serve with vanilla ice cream or custard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31230,"Sweet Minted Tea 1/2 cup sugar 1/2 bunch fresh mint, plus leaves for garnish (optional) 3 black-tea bags Lemon slices, for garnish (optional) Instructions: Combine the sugar, mint (stems and all) and 1 cup water in a small pot. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer 5 minutes. Remove from the heat, cover and let steep 30 minutes. Discard the mint; refrigerate the syrup until ready to use. Put 2 quarts water in a pot and add the tea bags. Bring to a boil over medium-high heat, then remove from the heat, cover and let steep 20 minutes. Discard the tea bags. Pour the tea into a pitcher and add the mint syrup to taste. Refrigerate until cool.
Serve the tea over ice. Garnish with lemon and mint, if desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31231,"Crunchy Catfish Sandwich 1 cup mayonnaise 1 lemon, juiced 3 teaspoons prepared horseradish 2 teaspoons hot sauce 2 tablespoons dill relish Pinch kosher salt Pinch freshly ground black pepper Oil, for frying 2 eggs 2 to 3 dashes hot sauce 2 teaspoons seafood seasoning (recommended: Old Bay) Kosher salt 1 cup cornmeal (medium ground for more texture) 1/2 cup all-purpose flour 1/2 cup cornstarch Freshly ground black pepper 4 catfish fillets, cut in 1/2, about 2 pounds 4 sourdough sandwich rolls 4 tablespoons butter, softened 4 romaine or red lettuce leaves Instructions: Preheat the oven to 350 degrees F. To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve. In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F. In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt. Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside. To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31232,"Strawberry Cupcakes 1 cup granulated sugar
1/2 cup strawberry gelatin
2 sticks salted butter
8 ounces cream cheese
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup dark rum 2 cups cake flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup sweetened strawberries (purchased frozen, but thawed for recipe)
2 sticks salted butter 8 ounces strawberry cream cheese
4 cups confectioners' sugar
1 tablespoon dark rum 1 teaspoon strawberry extract
10 to 12 strawberries
1/4 cup granulated sugar
2 tablespoons dark rum Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a medium bowl, cream together the granulated sugar, gelatin, butter and cream cheese. Beat in the eggs, one at a time, then stir in the vanilla and rum. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool. For the strawberry frosting: In a medium bowl, cream together butter and cream cheese. Add the confectioners' sugar, rum and strawberry extract. For the strawberry filling: Cut the strawberries into small pieces and place into a medium saucepan. Add the sugar and bring to a light boil. Once the filling begins to boil, turn off the heat, add the rum and let sit for 10 minutes to cool. To assemble: Core out the center of the cupcakes and fill with strawberry filling. Then cover the tops of the cupcakes with the strawberry frosting. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 31233,"Sorrel Drink 5 to 6 (1-inch) slices ginger 1 cup dried sorrel leaves
1 tablespoon cloves
Brown sugar
Red wine sherry, optional
Instructions: Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes. Boil ginger in 2 quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Strain and add sugar and wine, to taste. Chill and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 31234,"Cranberry Chutney and Peanut Butter Roll-Ups 1 (3 oz.) package cream cheese, softened 1/2 cup Crosse & Blackwell? Cranberry Chutney 8 flour or whole wheat tortillas 1/2 cup Jif? Creamy Peanut Butter Instructions: COMBINE cream cheese and chutney in a small bowl until well blended. SPREAD four tortillas with chutney-cream cheese mixture to within 1/2-inch of the edges of tortillas. Top each tortilla with a second tortilla. Spread top tortilla with peanut butter, to within 1/2-inch of edges. Carefully roll up the layered tortillas. Wrap each securely in plastic wrap. Refrigerate for several hours or overnight. REMOVE from refrigerator to serve. Unwrap. Slice each tortilla into 4 to 8 slices. Serve with additional chutney for dipping, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 31235,"Broccoli and Goat Cheese Muffin Quiche Nonstick cooking spray, for spraying muffin cups 1 teaspoon olive oil 1 cup chopped broccoli Kosher salt
Freshly cracked black pepper
1 teaspoon thinly sliced shallots 2/3 cup heavy cream 3 eggs 1 egg yolk 1/2 teaspoon chopped fresh marjoram Pinch ground nutmeg 1/2 cup crumbled goat cheese 1/2 cup grated Swiss cheese Instructions: Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray. Heat the olive oil over high heat in a saute pan until it begins to smoke slightly. Add the broccoli and caramelize; season with salt and freshly cracked pepper. After about 3 minutes, add the shallots and quickly saute. Cool completely on a tray lined with a paper napkin. Combine the cream, whole eggs and yolk in a bowl and whisk in the marjoram and nutmeg. Season with salt and freshly cracked pepper. Add 2 tablespoon of the vegetable filling to each muffin cup. Sprinkle on a layer of goat cheese and grated Swiss. Divide the egg custard mixture evenly among the muffin cups. Top with any leftover vegetables and cheese. Bake until an inserted skewer comes out clean, with no wet custard clinging to it, about 25 minutes. If necessary, bake in additional 5-minute increments. The tops should be golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31236,"Celery Root, Potato and Pear Gratin 1 teaspoon chopped fresh thyme Unsalted butter, softened, for the baking dish 1/2 large celery root (about 1 pound) 6 tablespoons extra-virgin olive oil 1 pound red bliss potatoes 1 large Bartlett pear Sea salt and freshly ground pepper 3/4 cup heavy cream 1 clove garlic, smashed 1 cup grated gruyere cheese (about 3 ounces) 2/3 cup grated parmesan cheese (about 2 ounces) Instructions: Preheat the oven to 375 degrees F. Lightly butter a shallow 2-quart baking dish. Line a baking sheet with paper towels. Peel the celery root, then quarter and slice 1/4 inch thick. Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, add the celery root to the skillet in a single layer and cook, turning, until browned, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels.
Meanwhile, peel the potatoes and slice 1/4 inch thick. Add another 2 tablespoons olive oil to the skillet. Working in batches, add the potatoes in a single layer and cook, turning, until browned and tender, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels with the celery root.
Peel the pear, core and slice 1/4 inch thick. Add the remaining 2 tablespoons olive oil to the skillet. Add the pear in a single layer and cook, turning, until browned, about 10 minutes; transfer to the paper towels. Lightly season the celery root, potatoes and pear with salt and pepper.
Heat the cream and garlic in a saucepan over medium-high heat until just simmering; remove from the heat. Combine the gruyere, parmesan, thyme and 1 teaspoon each salt and pepper in a bowl.
Spread the celery root in the prepared baking dish. Sprinkle one-third of the cheese mixture on top. Remove the garlic from the cream, then pour one-quarter of the cream over the cheese. Layer the potatoes on top, then sprinkle with another one-third of the cheese mixture; pour another one-quarter of the cream on top. Top with the pear slices and sprinkle with the remaining cheese mixture. Pour the remaining cream over everything.
Cover the dish with aluminum foil and bake 30 minutes, then uncover and bake until the gratin is bubbly and browned, 5 to 10 more minutes. Let cool 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31237,"Pumpkin Rum Pie 1 (9-inch) premade pie shell 1 (15-ounce) can unsweetened pumpkin puree 3 large eggs, at room temperature 1 cup firmly packed light brown sugar 2 tablespoons unsalted butter, melted and cooled 2 1/2 cups heavy cream, divided 1/3 cup sour cream 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger Pinch ground cloves Pinch ground nutmeg Pinch salt 2 tablespoons dark rum 2 teaspoons vanilla extract 1/4 cup confectioners' sugar 1/4 cup Praline Pecans, recipe follows 2 tablespoons butter or margarine 1/4 cup firmly packed dark brown sugar 1/2 cup chopped pecans Instructions: Preheat the oven to 375 degrees F. Partially bake the pie shell, according to the package directions. In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve. With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans. In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31238,"Pulled Pork and Veggie Rice Bowl One 3- to 4-pound boneless pork shoulder or Boston butt, with fat cap 3 tablespoons favorite barbecue rub, such as Mauro Provisions BBQ Chip Dust or Black Powder Rub, plus additional for broiling and serving 1 cup barbecue sauce 2 cups long-grain white rice 1/2 teaspoon kosher salt Nonstick cooking spray, for the bowl 2 avocados, thinly sliced and fanned out 1 cup finely diced carrots 1 cup finely diced pineapples Instructions: For the pulled pork: Using a sharp knife, score the fat cap into a crosshatch pattern. Rub the entire shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the refrigerator overnight (this step can be skipped, but it really makes the pork super tasty, so try to plan ahead!). In a medium bowl, whisk together the barbecue sauce and 1 cup water. Place the pork in a 6-quart slow cooker and pour the sauce around it. Set the slow cooker to low for 8 hours and cover. Let it roll! For the rice: Rinse the rice under cold water until the water runs clear, then drain. Combine the rice, salt and 3 cups water in a medium saucepan and bring to a simmer. Stir once to ensure nothing is sticking to the bottom. Cover and simmer on very low for about 20 minutes. Remove from the heat with the COVER STILL ON. Let sit for 20 minutes. Fluff before serving. Once the pork is extremely fork tender, position an oven rack in the lower third of the oven and preheat the broiler on low. Transfer the pork, fat-side up, to a baking sheet. Reserve the cooking liquid. Dust the pork with a little more rub and broil until the fat is crispy, about 4 minutes. Transfer the pork to a cutting board. Remove the crispy fat and set aside. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid. Keep warm until ready to assemble the bowls. For the bowl: Spray a small bowl with nonstick spray. Pack some rice in the bowl, then turn the molded rice out into a larger bowl to make a beautiful dome of rice. Add a nice portion of pork and some pork fat on the side of the rice. Fan the avocado in the bowl, then arrange the carrots and pineapple separately on the rice. Sprinkle the meat with extra barbecue rub and a drizzle of the reserved cooking liquid. Repeat making 3 more bowls. ","[Cabernet Sauvignon, Zinfandel, Tempranillo, Garnacha]" 31239,"Goat Cheese and Blackberry Vinagrette 1 cup Base Vinaigrette, recipe follows 2/3 cup crumbled goat cheese
1/4 cup fresh blackberries, pureed
1 tablespoon minced chives
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup red wine vinegar 1 teaspoon minced shallots 1/4 cup plus 2 tablespoons canola oil 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Whisk together the Base Vinaigrette, goat cheese, blackberry puree and chives in a medium bowl until well combined. Season with salt and pepper. In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31240,"Sweet Potato Casserole 3 pounds sweet potatoes 3/4 cup sugar 1/3 cup whole milk 1/4 cup (4 tablespoons) butter, melted 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 cup packed brown sugar 3 tablespoons all-purpose flour 3 tablespoons butter, cut into pieces 1/2 cup chopped walnuts Instructions: Preheat oven to 400 degrees.
For the filling: Roast the sweet potatoes on an aluminum foil-lined baking sheet for approximately one hour, or until tender. Cut the sweet potatoes in half and cool until able to touch. Peel and mash the sweet potatoes with a fork or potato masher. (This should yield approximately 4 cups.)
In a large bowl, combine the mashed sweet potatoes, sugar, milk, butter, eggs, vanilla, cinnamon, and nutmeg. Beat with an electric mixer until smooth. Spoon the sweet potatoes into a lightly greased 1-1/2 to 2-quart casserole dish.
For the streusel topping: In a medium bowl combine the brown sugar and flour. Using a pastry blender or your fingertips, cut the butter into the brown sugar mixture until it resembles coarse crumbs. Stir in the walnuts. Sprinkle the streusel over the sweet potato mixture. Bake the casserole until the streusel is golden brown and bubbling, 35 to 40 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31241,"French Fries with Roasted Garlic Mayonnaise 1 head garlic, sliced in 1/2 4 sprigs fresh thyme 4 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper 4 large egg yolks* 1 teaspoon dry mustard 1 tablespoon water 1 1/2 cups canola oil 2 tablespoons fresh lemon juice 8 medium Idaho potatoes Vegetable oil, for frying Sea salt 1/2 bunch chives, finely chopped Instructions: Heat the oven to 375 degrees F. Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside. In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, water, and salt and pepper. Whisk or pulse with the machine to break up the yolks. If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream with the machine running. Then whisk or process in the garlic and lemon juice. Taste and adjust seasoning with more lemon juice, salt, or pepper. Thin the mayonnaise with more water if it is too thick. Pour the vegetable oil into a deep fat fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French fry cutter. Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much. Cook the potatoes until soft but not browned, about 6 to 8 minutes. Remove them and drain on paper towels. Increase the oil temperature to 375 degrees F. Cook the par-fried potatoes in batches a second time until golden and crispy, about 2 to 4 minutes. Drain on fresh paper towels. Salt the French fries while they are still hot and garnish with chives. Serve immediately with the Roasted Garlic Mayonnaise as a dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31242,"Fried Green Tomato Salad with Balsamic Vinaigrette Dressing Coconut oil, for frying 1 1/2 cups cornmeal 1 teaspoon paprika 1/2 teaspoon cayenne 1 teaspoon salt, plus more for seasoning 1/2 teaspoon ground pepper, plus more for seasoning 3 eggs, beaten 1 cup all-purpose flour 2 green tomatoes, sliced 2 tablespoons balsamic vinegar 1 tablespoon honey 1 tablespoon Dijon mustard Pinch salt and ground pepper 1/4 cup olive oil 1 pound mixed greens 1/2 cup crumbled feta cheese 1/4 cup slivered almonds 2 peaches, pitted and thinly sliced Instructions: For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat. In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified. To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31243,"Tea on the Green 8 ounces green tea, freshly brewed and cooled 1-ounce lime juice, freshly squeezed 1-ounce simple syrup, infused with lime zest 4 ounces gold rum Ice 2 lime wedges, dipped in sugar Instructions: In a cocktail shaker, mix tea, lime juice, simple syrup and rum. Fill ice tea glasses with ice, pour in the cocktail mixture and garnish with sugared limes. ","[Rum, Gin, Tequila]" 31244,"Bananas Flambe 1 orange 2 tablespoons unsalted butter 3 tablespoons packed light brown sugar 1 vanilla bean, split lengthwise 1/4 cup orange liqueur or brandy Kosher salt 3 ripe bananas, peeled, halved lengthwise and crosswise 1/2 cup dark rum Whipped cream, for serving Instructions: Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice. Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt. Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls. Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31245,"Butter Chicken 2 tablespoons grapeseed oil 2 tablespoons chopped garlic 1 tablespoon chopped ginger 1 small red onion, chopped 2 tablespoons tomato paste 1 tablespoon cumin seeds 1 tablespoon garam masala 1 tablespoon brown sugar 1 teaspoon red chili flakes 1 teaspoon salt 1 teaspoon turmeric 2 large chicken breasts, boneless and skinless, cut into 1-inch chunks 1/4 cup low-fat yogurt Instructions: Put a large skillet over medium-high heat and add the grapeseed oil. When it starts to get hot, add the garlic, ginger and onions, and cook until the onions are golden, about 4 minutes. Add the tomato paste, cumin, garam masala, brown sugar, chili flakes, salt and turmeric, and cook for 2 minutes. Add the chicken and stir well to coat. Stir in the yogurt and 1/2 cup water and cook until the chicken is done, 8 to 10 minutes. Let cool, and then shred the meat using a fork or your fingers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31246,"Lobster Mac and Cheese 8 ounces macaroni 6 tablespoons salted butter, plus more for buttering the pan 2 lobster tails, meat removed and chopped into large chunks
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup half-and-half
Salt and freshly ground black pepper 1 cup shelf-stable grated Parmesan, such as Kraft 3/4 cup grated sharp Cheddar
3/4 cup grated fontina cheese
4 ounces goat cheese (chevre)
Instructions: Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan generously. Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and stir and cook for 1 minute. Set the lobster aside. Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon of salt and plenty of black pepper, and stir to combine. Add the Parmesan (holding back some for the topping), Cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni. Pour the mac and cheese into the prepared pan and top with the reserved Parmesan. Bake until bubbly and a slight crust forms on top, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31247,"My Sweet Italian Angel 1/2 cup sugar Water 1 shot limoncello, look for the small airplane size bottles if you don't want the investment of a larger one 1 store-bought angel food cake 1 lemon, zested 3 cups whole milk ricotta cheese 3 tablespoons honey 1 1/2 pints total mixed berries such as blueberries, strawberries, raspberries or blackberries Instructions: Place the sugar in a small sauce pan, add enough water for it to resemble wet sand. Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water. Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling. In a bowl combine the lemon zest, ricotta cheese and the honey. Cut the angel food cake into 3 slices horizontally; make sure the slices are of equal thickness so that you end up with 3 doughnut looking slices of the same thickness. Arrange the bottom slice on a serving plate. With a pastry brush drench the slice with 1/3 of the limoncello mixture, top the slice with a 1/2 of the ricotta cheese mixture, repeat with the next layer and finish the top with the last 1/3 of the limoncello mixture. Slice and serve alongside some mixed berries. ","[Prosecco, Moscato, Brachetto d'Acqui, Vin Santo]" 31248,"Corn, Zucchini and Red Pepper Tortilla Bake 1 tablespoon oil 1/2 onion, chopped 1 medium zucchini, sliced 1/2 red pepper, diced 2 teaspoon cumin 1 teaspoon cayenne Salt 1 1/2 cup frozen corn, thawed 1 package flour tortillas Monterey Jack cheese, grated Instructions: Preheat oven to 400 degrees. Add oil and onion to a hot skillet and stir. Add zucchini and red pepper. Saute until tender. Season with cumin, cayenne and salt. Add thawed frozen corn and mix together. Place 2 tortillas on cookie sheet. Sprinkle with grated cheese and a large spoonful of veggie mixture. Top with a second tortilla, cheese, and mixture. Top with third tortilla. Bake until cheese is melted, about 5 to 8 minutes. Cut into quarters and serve bubbling hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 31249,"Mint Julep Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 1 vanilla bean 2/3 cup granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2 large eggs, at room temperature 1/4 cup bourbon; plus 2 tablespoons more for brushing, optional 1/2 cup milk 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2 cups confectioners' sugar Pinch fine salt 1 teaspoon mint-flavored liqueur, such as creme de menthe A few drops pure peppermint extract 1 1/2 tablespoons half-and-half Brown sanding sugar, for garnish Fresh mint leaves, for garnish Instructions: For the vanilla-bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds and granulated sugar to the bowl of a stand mixer, and beat on medium-high speed for 1 minute. Slowly add the butter, and beat until pale and fluffy, about 5 minutes. While continuing to beat, add the eggs 1 at a time, scraping down the bowl with a spatula as needed. Add the bourbon, and reduce the mixer speed to medium-low (the mixture will look curdled, but that's OK). Beating after each addition until just combined, add in 1/3 of the flour mixture, 1/2 the milk, 1/2 the remaining flour mixture, the remaining milk, then the remaining flour mixture. Divide the batter evenly among the liners in the prepared tin. Clean the mixer bowl and paddle attachment. Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating halfway through. Cool the cupcakes in the tin on a wire rack for 5 minutes. While they are still warm, brush the tops with the remaining 2 tablespoons bourbon if desired. Transfer them to the rack to cool completely. For the minty frosting: Mix the butter, sugar and salt in the bowl of the stand mixer fitted with the paddle attachment on low speed until the sugar has been incorporated, about 2 minutes. Add the liqueur and peppermint extract, and mix on medium-high until smooth. Add the half-and-half, and beat until incorporated. Refrigerate the frosting for about 15 minutes to firm up. Pipe the frosting onto the cupcakes with a pastry bag fitted with a 1/2-inch plain round tip or a plastic bag with a tip cut off, using all the frosting. Decorate with mint sprigs and sanding sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31250,"Chipotle Chicken Chili 2 tablespoons olive oil 4 cloves garlic, minced
1 onion, diced
2 pounds boneless, skinless chicken breasts, cut into large dice
One 12-ounce bottle good beer, preferably Mexican
One 14-ounce can black beans, drained and rinsed
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can diced tomatoes
1 tablespoon cl powder
1 tablespoon ground cumin
1 teaspoon salt 1 canned chipotle pepper in adobo sauce, minced (use less if desired)
1/4 cup masa harina
5 limes, 1 juiced, 4 cut into wedges 1 pound sharp Cheddar, grated 16 ounces sour cream
5 Roma tomatoes, diced
1/2 bunch fresh cilantro
Instructions: Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, cl powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour. Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes. Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31251,"Chicken and Grilled Pineapple Wedges with Green Peppercorn Sauce and Mushrooms 6 (6-ounce) boneless chicken breasts Salt Freshly ground black pepper 1 fresh pineapple, topped and skinned, cut lengthwise away from core into 6 wedges 2 limes 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 3 tablespoons butter 1 tablespoon neutral oil, such as canola or grapeseed 2 shallots, chopped 1 cup (about 4 ounces) white mushrooms, cleaned and sliced 2 tablespoons green peppercorns, jarred or canned 1 tablespoon Dijon mustard 2 tablespoons cream 1 cup demi-glace (brown sauce) 1 tablespoon finely chopped chives Instructions: Heat the grill. Season chicken breasts with salt and pepper. Place pineapple wedges on a utility platter and squeeze lime juice over them. Mix together salt, ground black pepper, cumin, oregano, garlic powder, and onion powder to make fajita seasoning. Sprinkle fajita seasoning on the pineapple. Grill the chicken until cooked through and the pineapple until the outside begins to caramelize. While the chicken and pineapple are grilling, put the butter and oil in a large skillet and turn the heat to medium-high. Add the shallots and mushrooms and cook stirring occasionally, until they are soft, about 3 minutes. Add the green peppercorns and cook for 30 seconds. Add the mustard, cream and demi-glace and cook, stirring for 30 seconds. Spoon sauce over chicken, with pineapple as an accompaniment. Garnish with chopped chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 31252,"Parmesan Toasts 1/2 pound day-old country-style bread, sliced 1/4-inch thick Extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup freshly grated Parmesan Instructions: Preheat oven to 300 degrees F. Brush one side of each bread slice with olive oil and place them on a baking sheet in one layer. Season them with salt and pepper and dust them with the Parmesan. Bake until golden brown and crisp, about 15 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 31253,"Wild Mushroom Japchae 6 ounces dangmyeon (Korean sweet potato glass noodles) 2 teaspoons soy sauce 2 teaspoons sugar 1/4 cup soy sauce 2 tablespoons mirin 2 tablespoons sugar 1 tablespoon corn syrup