12 ounces dark rum 10 ounces grenadine, or passion fruit syrup Instructions: Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 3706,"Salt and Pepper Caramels Nonstick cooking spray 1 cup heavy cream 4 tablespoons unsalted butter 2 teaspoons flaky salt 1 1/2 cups granulated sugar 1/4 cup corn syrup 1/2 teaspoon vanilla extract
4 teaspoons mixed peppercorns, coarsely crushed
Instructions: Line an 8-inch square baking dish with parchment paper, leaving some paper hanging over the edges of the dish. Spray the parchment and the exposed sides of the dish with cooking spray. Combine the cream, butter and 1 1/2 teaspoons salt in a small saucepan and cook over medium heat until the butter melts; remove from the heat and set aside. Combine the sugar, corn syrup and 1/4 cup water in a large saucepan over medium heat and cook, swirling occasionally, until the syrup is medium-amber colored and registers 310 to 320 degrees F on a candy thermometer.
Remove from the heat and slowly whisk in the cream mixture. Return to medium heat and cook until the caramel reaches 245 degrees F. Remove from the heat and whisk in the vanilla and 2 teaspoons peppercorns. Pour the caramel into the prepared dish and tap it against the counter a few times to help get rid of air bubbles. Sprinkle the top with the remaining 1/2 teaspoon salt and 2 teaspoons peppercorns. Let cool to room temperature. Cover the baking dish and let set completely, 4 hours or up to overnight.
Lift the caramel out of the pan using the parchment paper overhang and transfer on the paper to a cutting board. Cut the caramels into candies with a very sharp knife. (If the caramels stick to your knife, spray your knife with nonstick cooking spray.) Cut squares of wax paper a little bigger than your caramels. Wrap each caramel in a piece of wax paper and twist the ends closed. Caramels will keep at room temperature for about 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3707,"Lavender Lemonade with Cava 1 cup sugar 1 heaping tablespoon food-grade dried lavender
1 cup fresh lemon juice (6 to 8 lemons), plus lemon slices, for garnish 1 bottle chilled cava or other sparkling white wine such as prosecco or champagne
Instructions: Put the sugar and 1 cup of water in a small pot and bring just to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat, stir in the dried lavender, cover and let steep for at least 20 minutes. Pour the lavender syrup through a fine-mesh strainer. The syrup can be made up to 3 days in advance and kept cold in the refrigerator. In a large pitcher, add the lemon juice, lavender syrup, 2 cups of water and ice and stir to combine. Taste, adding more water to reach the desired sweetness. Pour the lavender lemonade into individual glasses with ice, top with chilled cava and garnish with lemon slices. Enjoy! ","[Cava, Prosecco, Sauvignon Blanc, Riesling]" 3708,"You Won't Be Single For Long Vodka Cream Pasta 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can crushed tomatoes (32 ounces) Coarse salt and pepper 16 ounces pasta, such as penne rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn Crusty bread, for passing Instructions: Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 3709,"Toasted Barley with Mushrooms 1 tablespoon olive oil 3 tablespoons unsalted butter 1 cup pearled barley 1 strip fresh lemon zest 6 sprigs fresh thyme 2 1/4 cups chicken stock 3 tablespoons chopped fresh flat-leaf parsley, plus whole leaves, for garnish 1 small yellow onion, diced 8 ounces any combination of cremini, shiitake, or oyster mushrooms (about 4 cups) 4 tablespoons grated Parmesan (about 3/4 ounce) Kosher salt Instructions:

1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3710,"Crab Cake Mixture 1-ounce olive oil 1/2 Medium yellow onion, small dice 1 stalk celery, small dice 2 pounds crab meat 1/2 cup mayonnaise (recipe to follow) 2 tablespoons parsley, chopped 1 1/2 ounces Japanese bread crumbs Instructions: In saute pan, add olive oil. Sweat onions and celery in oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3711,"No-Bake Oreo Truffle Snowmen 1 pound chocolate sandwich cookies, such as Oreo? (about 36 cookies) 4 ounces cream cheese, at room temperature 2 cups white melting wafers 2 to 3 teaspoons coconut oil 16 small orange sprinkles or other tiny orange candies, such as Tic Tac? 32 mini candy-coated chocolates in assorted colors 8 red or green sour gummy belt candies, cut into 5 1/2-inch strips, then cut in half lengthwise 1/4 cup semisweet chocolate chips Black gel food coloring Instructions: Line a baking sheet with parchment paper. Process the cookies in a food processor to fine crumbs. Transfer to a medium bowl and add the cream cheese. Stir and work with a wooden spoon until smooth and completely combined. Roll about two-thirds of the mixture into 16 balls (about 1 tablespoon each) and put on the prepared baking sheet. Roll the remaining mixture into 16 smaller balls (about 1 teaspoon each). Freeze until just beginning to firm up, about 15 minutes. Press a small truffle onto each large truffle to make snowmen, then press a lollipop stick through the top of each snowman so that it sits up with the stick coming out of the head (it's ok if the truffles crack during this step; just form them back together with your fingers). Put the baking sheet in the freezer while you heat the melting wafers. Microwave the melting wafers and 1 teaspoon coconut oil in a microwave-safe bowl on 50 percent power in 30-second intervals, stirring between each, until melted. (Alternatively, melt in a double boiler.) Add another teaspoon of coconut oil if the mixture is too thick. Holding a snowman by the stick, dip it into the white coating mixture to coat completely, letting as much excess drip off as possible. Return to the baking sheet. While the coating is still wet, press an orange candy onto the head for a nose. Press 2 mini candy-coated chocolates onto the sides of the head for earmuffs. Repeat with the remaining snowmen. Refrigerate until the coating is set, about 5 minutes. Wrap a sour belt strip around the neck of each snowman, using a dot of the coating mixture as glue to secure it. Combine the chocolate chips, 1 teaspoon coconut oil and 1/2 teaspoon black food coloring in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted. Transfer to a piping bag or a resealable plastic bag and snip off the corner. Pipe on the eyes and a band connecting the earmuffs over the top of each head. Pipe 3 buttons down the front of each snowman's body. Refrigerate until completely set, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3712,"Barbecue-Roasted Salmon Nonstick cooking spray 1/4 cup orange juice 2 tablespoons fresh lemon juice 2 tablespoons light brown sugar 4 teaspoons chili powder 2 teaspoons finely grated lemon zest 1 teaspoon ground cumin 1/2 teaspoon salt Pinch cayenne pepper 4 (6-ounce) salmon fillets, about 1-inch thick Instructions: Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray. In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides. Roast for 15 minutes, until a fork can be easily inserted into the salmon. ","[Chardonnay, Zinfandel, Malbec, Rioja]" 3713,"Saffron Rice Pilaf 2 tablespoons butter 1/2 cup broken thin spaghetti 1 3/4 cups chicken stock 1 cup long-grain rice 1/4 cup chopped golden raisins 1 Fresno cl pepper, halved 1 large bay leaf 1 cinnamon stick Generous pinch saffron Salt Instructions: Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, cl pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3714,"Grilled Buffalo Ribs with Pineapple-Moonshine BBQ Sauce 1 cup diced yellow onion 1 tablespoon chopped garlic 1 tablespoon chopped horseradish 1/2 cup 100-proof Vodka (recommended: Moon Shine) 4 cups diced pineapple 4 cups diced tomatoes 1/4 cup molasses 1/2 cup cider vinegar 1/4 cup honey 1/2 cup brown sugar 1 tablespoon dried mustard powder 2 tablespoons dried oregano 3 bay leaves 1/2 cup Worcestershire sauce 4 cups ketchup 8 Buffalo ribs, about 3 pounds Salt and freshly ground black pepper Olive oil
   1 cup water Grilled pineapple, for garnish Lime slices, for garnish Instructions: Preheat oven to 350 degrees F and grill to medium-high. In a large saucepan, saute the onion, garlic, and horseradish over medium-high heat. Add the vodka and scrape the bottom of the pan with your wooden spoon or rubber spatula to deglaze the yummy bits off the bottom. Add the pineapple and tomatoes and bring to a simmer. Let it simmer for 10 minutes. Add the molasses, vinegar, honey, sugar, mustard powder, oregano, bay leaves, Worcestershire sauce, and ketchup. Allow it to simmer for 2 hours. Season the ribs with salt and freshly ground black pepper and rub with a little olive oil. Grill the ribs for about 5 minutes per side. In a braising pan, place the ribs and 1/2 of the sauce over the ribs and cover the pan with a lid. Save the other 1/2 of the sauce for the final plating. Add 1 cup of water to the ribs and let it simmer for 3 1/2 to 4 hours, until the meat is tender but is still on the bone. Remove the ribs from the liquid. Serving Suggestions: Place 2 ribs on each plate. Generously ladle the hot BBQ sauce over the ribs and top with grilled pineapple and sliced limes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 3715,"Killer Inside Out Burger with Worcestershire Tomato Ketchup 1/4 pound bacon, chopped 1/2 cup minced red onions 3 tablespoons fresh uncooked chorizo, out of casing Salt and freshly ground black pepper 2 pounds ground chuck, 80/20 mix 1/2 pound Swiss cheese, thinly sliced, about 8 slices 4 kaiser rolls, split and toasted 3 tablespoons olive oil 1/4 cup diced red onion 8 Roma tomatoes, skinned, seeded, cut into 1/4-inch pieces 1 tablespoon chopped garlic 2 tablespoons Worcestershire sauce 1 tablespoon apple cider vinegar 2 tablespoons sugar 1/2 teaspoon chopped fresh dill Salt and freshly ground black pepper Pinch allspice Pinch celery salt Pinch mustard seed Instructions: In a medium pan over medium to high heat, add bacon and onions, cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Remove the bacon mixture to a paper towel-lined plate to drain and cool. Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties. Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in a 250 degree F oven for 10 minutes. Remove from oven, place onto rolls and serve with Worcestershire Tomato Ketchup. In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes. You can either serve the ketchup chunky or puree it in a blender first and serve it smooth. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 3716,"Roasted Beet Salad 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1 beet, about 4 ounces 1/3 cup quinoa 4 ounces poached chicken, shredded 1 cup spinach
Kosher salt and freshly ground black pepper 2 ounces crumbled goat cheese Instructions: For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside. For the roasted beet salad: Preheat the oven to 350 degrees F. Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside. Cook the quinoa according to the package instructions. Cool and set aside. Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3717,"Vanilla Vodka and Cola 1.5 oz. Smirnoff Vanilla Flavored Vodka 3 oz. cola Instructions: Fill glass with ice. Add Smirnoff Vanilla Flavored Vodka and cola. Stir well and garnish with lime.; ",[Smirnoff Vanilla Flavored Vodka] 3718,"Jazzed-Up Tomato Soup 4 cups prepared tomato soup (from can or jar) 1/2 cup prepared salsa 12 cup tortilla strips or chips, divided 4 tablespoon sour cream 2 teaspoons sliced scallions Instructions: In a small saucepan, combine soup and salsa. Set pan over medium heat and bring to a simmer. Remove from heat and ladle soup into 4 bowls. Top with tortilla chips, sour cream, and scallions just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3719,"Simple Short-Grain Brown Rice 1 cup short grain brown rice 2 cups water or vegetable broth, canned or homemade 2 tablespoons unsalted butter 1 (2-inch) strip lemon or orange zest Kosher salt Instructions: Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 3720,"Instant Pot Shrimp Risotto 1 shallot 2 cloves garlic 4 tablespoons unsalted butter Kosher salt and freshly ground pepper 1 1/2 cups arborio rice 3 sprigs fresh thyme 1/3 cup dry white wine 1 8-ounce bottle clam juice 1 pound peeled and deveined large shrimp 1/2 cup frozen peas 2 tablespoons grated parmesan cheese 1/2 teaspoon finely grated lemon zest, plus more for topping Lemon wedges, for serving Instructions: Set an Instant Pot? to saute on the medium setting (see Cook's Note). Chop the shallot and garlic. When the pot is hot, add 2 tablespoons butter, then add the shallot, garlic and a pinch each of salt and pepper. Cook, stirring, until softened, about 3 minutes. Stir in the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the saute function. Stir the clam juice and 3 cups hot water into the pot. Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid. Season the shrimp with salt and pepper and add to the pot. Stir in the peas. With the pot still turned off, close the lid and let the shrimp cook through, about 5 minutes. Add the parmesan and lemon zest to the risotto; stir in the remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary. Discard the thyme sprigs. Divide among bowls. Top with lemon zest and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 3721,"Oyster House Clam Chowder 2 pounds potatoes, diced 64 ounces clam juice 4 pounds freshly cooked or frozen clams, diced 4 ounces salt pork 2 small onions, diced 8 ounces butter 2 ounces flour 32 ounces half-and-half, scalded Salt Pepper Hot pepper sauce Worcestershire Oyster or Pilot crackers, for garnish Instructions: Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside. Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored. Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce. Serve with Oyster or Pilot crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 3722,"Fresh Pea Ravioli with Crispy Prosciutto 2 tablespoons lemon infused olive oil, plus more for drizzling 4 slices prosciutto, cut into thin strips 12 ounces fresh whole milk ricotta 1 1/2 cups fresh shelled English peas, plus more for garnish Kosher salt and freshly cracked black pepper 24 to 36 square wonton wrappers Instructions: Preheat the oven to 250 degrees F. Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside. Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve. Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes. Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli. Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling. Bring the pot of hot water to a boil over medium heat. Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 3723,"Pasta Fagioli 4 tablespoons olive oil 1 1/2 cups chopped onions 1 cup sliced carrots (1/4-inch half-moon shape) 1 cup large-diced celery 12 cups chicken stock 4 cups canned cannellini beans, drained and rinsed 1 cup diced roasted red pepper 1/2 cup minced garlic Salt and freshly ground black pepper 5 cups cooked and pulled pork 4 cups rough chopped red tomatoes 1/4 cup fresh parsley leaves, minced 3 cups cooked fusilli 1 cup grated Parmesan 2 tablespoons fresh oregano leaves, minced 6 fresh basil leaves, rolled and sliced Instructions: In a heavy-bottomed soup pot, heat the olive oil over medium heat until hot, but not smoking. Add the onions, carrots and celery, searing the vegetables until the carrots have browned, 2 to 3 minutes. Reduce the heat to medium-low, then add the stock, beans, red pepper, garlic, and salt and pepper to taste. Simmer until the vegetables and beans soften, about 20 minutes. Then add the pork, tomatoes and parsley and allow the soup to cook until the tomatoes have softened, an additional 10 minutes. Finally, reduce the heat to low and add the pasta, cheese, oregano and basil to the soup to finish for 20 to 30 minutes. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 3724,"Grilled Yellow Fin Tuna with Grilled Pineapple Salsa 1 pineapple, peeled and cut crosswise into 1/2-inch slices 6 tablespoons olive oil 1/4 cup finely chopped red onion 1/4 cup minced red bell pepper 1/4 cup rice wine vinegar 2 jalapeno peppers, seeded and minced 2 tablespoons lime juice 1 tablespoon finely chopped fresh cilantro leaves 1 1/2 teaspoons minced garlic 1/2 teaspoon salt, plus 1 teaspoon 4 (6-ounce) tuna steaks 1 tablespoon Essence, recipe follows Fresh cilantro sprigs, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna. Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 3725,"Coquilles St. Jacques 1 pound bay scallops 1 small onion, sliced 1/2 lemon, sliced 1 bay leaf 1/2 cup dry white wine 1/2 cup water 3 tablespoons unsalted butter 2 tablespoons minced shallots 1/2 teaspoon minced garlic Pinch cayenne 2 tablespoons minced parsley 2 tablespoons minced green onions 1/2 cup heavy cream 1/2 cup shredded Gruyere 1/2 cup fine dry bread crumbs 1 tablespoon melted butter 1 teaspoon Essence, recipe follows 1/4 cup grated Parmesan 6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean 2 tablespoons all-purpose flour 1/2 cup milk 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground white pepper 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 broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate. In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon. Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins. In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3726,"Tequila Lime Chicken 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin-on Instructions: Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 3727,"The Big Dipper: Simple Marinara Dipping Sauce 1 tablespoon extra-virgin olive oil 3 cloves garlic, finely chopped 1 teaspoon hot red pepper flakes 1 tablespoon anchovy paste, optional but recommended 1 tablespoon chopped flat-leaf parsley 1 (15-ounce) can crushed tomatoes Salt and pepper Instructions: Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve. ","[Chianti, Montepulciano, Tempranillo]" 3728,"Casa Marina Jerk Wet Rub 1/2 cup ground allspice 1/4 cup ground cinnamon 1/4 cup ground nutmeg 1/2 pound ginger, peeled 1 large yellow onion 1/2 cup minced garlic 1/2 cup key lime juice 1 cup olive oil 1/2 cup chopped fresh thyme 3 ounces chipotle puree 3/4 cup kosher salt 6 cups chopped scallions Instructions: In a blender, puree all ingredients except for the scallions. Once the mixture is smooth, add it to a large mixing bowl then fold in the scallions. This wet rub is best used with fish or chicken. Add rub with hands then roast or bake fish or meat. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 3729,"Grandma's Onion Dip for Chips One 1-ounce packet onion soup mix (recommended: Lipton) One 16-ounce container sour cream One 12-ounce bag potato chips Instructions: In a medium bowl, combine soup mix and sour cream. Refrigerate for 2 hours, stirring every hour. Serve with chips. ","[Chardonnay, Riesling, Gewrztraminer]" 3730,"Sweet Fruit Salsa with Cinnamon Chips 2 tart green apples 1 kiwi fruit 1/2 cup red seedless grapes 1 cup fresh strawberries 1 small orange 2 tablespoons brown sugar 1 teaspoon Spice Islands? Ground Saigon Cinnamon 1/8 teaspoon Spice Islands? Ground Nutmeg 2 tablespoons apple jelly 1/4 cup sugar 2 teaspoons Spice Islands? Ground Saigon Cinnamon 10 (8-inch) flour tortillas 1 tablespoon melted butter OR margarine Instructions: To prepare salsa: Finely chop apples, kiwi, grapes and strawberries and place in medium bowl. Grate orange peel to measure 1 teaspoon. Squeeze juice from orange. Add juice and grated peel to chopped fruit. Stir together brown sugar, cinnamon, nutmeg and apple jelly in small bowl. Add to fruit; toss gently to mix. Refrigerate 1 hour to mix flavors. To make cinnamon chips: Preheat oven to 400F. Mix sugar and cinnamon in small bowl. Brush one side of tortillas with melted butter. Sprinkle cinnamon sugar mixture on tortillas. Cut each tortilla into 8 wedges (as you would a pie) and place on ungreased cookie sheet. Bake for 5 minutes, or until golden. Cool. Recipe Tip: substitute 1-? teaspoons Jamaican jerk seasoning for cinnamon and nutmeg in the salsa. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 3731,"Ron's Cheddar, Cranberry & Pistachio Cookies 4 ounces unsalted butter (1 stick), at room-temperature 2 tablespoons granulated sugar
1 cup finely shredded Cheddar
1 large egg
1cup all-purpose flour (scooped and leveled) 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup toasted chopped pistachios 1/3 cup finely chopped dried cranberries Instructions: Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated.
In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries.
On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between.
Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks.
Preheat the oven to 350 degrees F.
Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3732,"Succotash Salad 2 cups 1-inch-sliced green beans One 16-ounce package frozen lima beans, thawed
1 cup grape tomatoes, sliced lengthwise
1/2 cup minced red onions
10 fresh basil leaves, cut into chiffonade 6 ears corn, kernels removed (about 4 cups)
1 avocado, cut into chunks
1 jalapeno, seeded and minced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Bring a large pot of water to a boil; prepare an ice water bath. Blanch the green beans in the boiling water until bright green and crisp-tender. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly. In a large bowl, combine the green beans, lima beans, tomatoes, onions, basil, corn, avocados and jalapenos. In a separate bowl, whisk the oil, vinegar, honey, salt and pepper. Add the vinaigrette to the salad and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3733,"Baked Artichokes with Olives and Ricotta Cheese 1/4 cup extra-virgin olive oil 4 shallots, thinly sliced 4 cloves garlic, finely minced 1 cup Nicoise olives, pitted 1 cup white wine 1/4 cup Spanish capers 8 globe artichokes, cleaned and stored in a bowl of water mixed with juice of 1 lemon One 14-ounce can peeled San Marzano tomatoes, broken apart with your hands Kosher salt and freshly ground black pepper 1 cup ricotta cheese 1/2 cup grated Pecorino Romano Canola oil, for frying 1/4 cup fresh tarragon, chopped Instructions: In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes. Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes. Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes. In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes. Top the baked artichoke with the fried artichoke slices and tarragon serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 3734,"Sesame-Ginger Salmon en Papillote Zest of 1/2 an orange 1 teaspoon peeled, minced fresh ginger 3 tablespoons soy sauce 1 tablespoon fresh orange juice 2 teaspoons rice vinegar 2 teaspoons toasted sesame oil 2 heads baby bok choy, ends trimmed and cut into thirds through the stem 1 red bell pepper, seeded and thinly sliced 1/2 cup bean sprouts 4 (6-ounce) salmon fillets Freshly ground black pepper Olive oil, for brushing packets 1/3 cup diagonally thinly sliced scallions, for garnish Instructions: Preheat the oven to 425 degrees F. Combine the orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil and honey together in a small bowl; set aside. Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise. Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets. Season the vegetables with 1 tablespoon sesame-ginger marinade. Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade. Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. Brush each packet with olive oil. Bake for 8 to 10 minutes, until the parchment paper puffs up. Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve. Per serving (includes scallion garnish): Calories 348; Total Fat 14 grams; Saturated Fat 2 grams; Protein 42 grams; Total Carbohydrate 16 grams; Sugar: 10 grams; Fiber 5 grams; Cholesterol 94 milligrams; Sodium 1338 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3735,"Lobster Cocktail 2 cups dry white wine 2 sticks unsalted butter
Kosher salt and freshly ground black pepper
Two 3-pound whole Maine lobsters
1/2 cup mayonnaise
1 teaspoon granulated sugar
2 stalks celery, finely chopped
2 Meyer lemons, juiced
2 sprigs fresh tarragon, leaves stripped from the stems and chopped, plus more for garnish
4 brioche rolls, cut into large pieces
4 ounces micro cilantro
Instructions: Preheat the oven to 500 degrees F. Have a large ice water bath standing by. In a shallow saucepan, add the white wine, butter and 2 cups water, along with a pinch of salt. Turn the heat on to medium-high. Once the liquid comes to a low simmer, add the lobsters and cook for about 8 minutes. Carefully remove the lobsters from the water and immediately plunge into the ice water bath; let sit until cool to the touch. Remove the lobster meat from the claws and tails and roughly chop. Keep chilled until ready to use. In a large mixing bowl, add the mayonnaise, sugar, celery, lemon juice, tarragon, salt and pepper, and stir to thoroughly combine. Add the chopped lobster meat and stir to combine. Place the brioche pieces on a sheet tray and put in the oven to toast, tossing every minute or so to toast evenly, about 5 minutes total. Evenly divide the bread pieces in the bottom of stemless cocktail glasses. Top with the lobster salad, tarragon and micro cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 3736,"Pickled Corn Relish on a House Smoked Trout and Crabmeat Cake 1 yellow onion, diced 2 tablespoons minced garlic Olive oil, to saute 1 green pepper, diced 1 red pepper, diced 1 pound smoked trout, flaked 1 pound jumbo lump crab 1 cup Cajun Remoulade, recipe follows 2 egg whites 1/4 cup thinly sliced green onions 1 cup panko bread crumbs, (Japanese) Salt and pepper Corn Relish, recipe follows 1 cup mayonnaise 1 tablespoon lemon juice 2 tablespoons Dijon mustard 2 tablespoons blackening seasoning 1/2 tablespoon hot red pepper sauce 1/2 tablespoon celery salt 2 tablespoons Worcestershire 5 ears sweet corn 1/4 cup small diced green peppers 1/4 cup small diced red pepper 1/4 cup small diced red onion 1/4 cup small diced yellow onion 1/4 cup small diced celery 1/4 cup sugar 1 teaspoon mustard seeds 1/4 teaspoon celery seeds 1 cup apple cider vinegar 1 cup water 6 cloves garlic, minced 2 chipotles, pureed Instructions: Saute yellow onion and garlic in olive oil until soft. Add green and red peppers and saute for another 3 minutes, then remove from heat and allow to cool. In a medium mixing bowl, add smoked trout, crabmeat, and chilled pepper and onion mix. Fold in remoulade, egg whites, green onions, and 1/2 of the panko bread crumbs. Season, to taste, with salt and pepper. Mold to desired size and roll into remaining bread crumbs. Pan fry in olive oil, 2 minutes per side. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. Mix together in mixing bowl. Refrigerate. Husk the corn and cut the kernels off the cob. Combine all ingredients, except the corn, in a pan and simmer for 15 minutes. Add the corn and simmer for 5 more minutes. Cool and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3737,"Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette 1 package triple-washed spinach 3 to 4 handfuls pecan halves 2 tablespoons vegetable oil A few pinches sugar A few pinches salt 1/2 cup olive oil 1/4 cup sherry vinegar 2 small shallots, minced Kosher salt and freshly ground black pepper 1 small wedge Gorgonzola, crumbled (about 2 ounces) Instructions: Preheat oven to 400 degrees F. Place spinach in serving bowl. Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside. Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake. Toss spinach with dressing, Gorgonzola and pecans. ","[Chardonnay, Riesling, Barbera, Tempranillo]" 3738,"Pork and Scalloped Potato Stew 700 grams (about 1 1/2 pounds) trimmed pork shoulder, cut into 1-inch cubes Kosher salt Freshly ground black pepper 2 tablespoons plus 1 teaspoon flour 1 tablespoon olive oil 1 tablespoon unsalted butter 1 red onion, peeled and cut into 8 wedges 1 large carrot, cut diagonally into 3/4-inch slices 1 leek, white and light green parts only, washed and cut into 1-inch slices 4 garlic cloves, roughly chopped 1 cup (250 milliliters) dry cider 1 cup (250 milliliters) low-sodium chicken stock 2 sprigs fresh sage, leaves picked and chopped and reserved for the topping 1 bay leaf, optional 1 firm sweet apple, such as Gala 1 tablespoon lemon juice 2 handfuls (about 2 cups) roughly chopped hearty greens, such as green kale, black kale, or collards 1/3 cup (85 milliliters) 35% cream Kosher salt, to taste Freshly ground black pepper, to taste Freshly grated nutmeg 1 tablespoon finely chopped sage, plus more for serving 2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick 2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick 1 small red onion, thinly sliced rounds Sour cream, for serving Instructions: For the pork stew: Place a large cast-iron skillet or oven-proof pan over medium-high heat. Season the pork in a large mixing bowl with salt and pepper. Scatter with 2 tablespoons flour and toss to coat. Add the olive oil to the pan and sear the pork in batches until golden brown. Transfer to a plate. Add the butter to the pan along with the onions, carrot and leek and cook just until they begin to develop a little color, 5 to 8 minutes. Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute. Add the pork and any juices back into the pan. Add the cider, scraping the bottom of the pan to release any brown bits. Stir in the stock, sage sprigs and bay leaf. Bring to a boil. Cover the pot, reduce the heat to low and simmer for 45 minutes. Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens. For the scalloped potato topping: In a liquid measuring glass or small bowl, combine the cream with salt, pepper, a pinch of nutmeg and chopped sage. Preheat the oven to 400 degrees F (200 degrees C). Remove the bay leaf and sage sprigs from the simmered stew and stir in the apples and greens. Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there. Brush the topping with the cream mixture and transfer the pan to the oven. Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top. Cool for 10 minutes before serving with sour cream and a sprinkling of sage. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3739,"Lemon-Ginger Molasses Cake with Whipped Cream 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 cup light brown sugar, lightly packed 2 extra-large eggs, at room temperature 1/2 cup unsulphured molasses 2 teaspoons grated lemon zest, plus extra for serving 1 1/2 cups all-purpose flour 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup whole milk 1/3 cup small-diced crystallized ginger, plus extra for serving Whipped Cream, for serving 1 1/2 cups cold heavy cream 1/4 cup confectioners' sugar 2 tablespoons granulated sugar 2 tablespoons creme fraiche 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.) Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger. Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest. Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Refrigerate up to 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3740,"Sausage Chili 1 tablespoon vegetable oil 2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces 2 cups chopped yellow onions 1 tablespoon minced garlic 2 tablespoons chili powder 1 tablespoon Essence, recipe follows 2 teaspoons ground cumin 1 (12-ounce) bottle dark beer 1 (28-ounce) can whole tomatoes, crushed, and their juices
1 (28-ounce) can whole tomatoes, crushed, and their juices 3 tablespoons tomato paste 1 teaspoon sugar 6 cups cooked red kidney beans, drained and rinsed Salt and freshly ground black pepper 1 cup grated cheddar cheese, garnish 1 cup finely chopped green onions, garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste. Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 3741,"Pumpkin Pie in a Sheet Pan Cooking spray 1 pound (4 sticks) unsalted butter, at room temperature 1 1/4 cups confectioners' sugar 1 teaspoon kosher salt 5 cups all-purpose flour, plus more for dusting 1 large egg Two 15-ounce cans pumpkin puree 2 1/2 cups heavy cream 1 1/2 cups granulated sugar 4 large eggs, lightly beaten 2 teaspoons ground cinnamon 1 teaspoon grated nutmeg 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Whipped cream, for serving Instructions: Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3742,"Floral Sugar Squares 2 cups all-purpose flour 3/4 cup plus 2 tablespoons cold unsalted butter, cubed 1 cup plus 1 1/2 tablespoons powdered sugar 1/2 orange, zested Pinch baking powder Pinch salt 4 large egg yolks Edible flowers Scant 5 cups or 1 kilo sugar 1 1/4 cups or 400 grams corn syrup 1 cup and 2 tablespoons or 250 grams water Instructions: Place the butter and flour in the bowl of an electric mixer, mix with paddle attachment the mixture resembles small peas. Add powdered sugar, orange zest, baking powder and salt, mix to combine. Add egg yolks and mix jut enough to make a smooth dough. Do not over mix the dough or it will become tough. Remove the dough from the bowl. If your butter was very cold, you will be able to roll the dough immediately. If not, place it in the refrigerator. Preheat the oven to 350 degrees F. If necessary, remove the dough from the refrigerator. The dough will be hard when it comes out of the refrigerator and you will need to give it a few quick raps with a rolling pin to make it easier to roll. Lightly flour the dough and roll out into a 5 by 10-inch rectangle about 1/4-inch thick. Cut 1-inch square cookies and place them on a parchment paper-covered baking sheet about 1/2-inch apart. Bake until lightly browned, about 15 minutes and cool on a wire rack. Arrange the cookies on a silicone mat covered baking sheet. Cut the stems from the edible flowers and place 1 flower on top of each cookie. Place the sugar, corn syrup and water in a large saucepan and cook to 320 degrees F. Pour a small amount of cooked sugar on the short side of a silicone baking mat placed over marble or granite. Use an offset spatula to spread the sugar evenly over the entire mat until it is about 1/16-inch thick. The spread sugar will cool very quickly but you want to use it while it is still warm. Overturn the sugar layer onto the cookies and remove the silicone mat from the thin sugar sheet. Use a mini-torch or heat gun and melt the sugar until it melds into the flower and coats the cookie. Use the heat of the torch to \cut\ the cookies from the sugar. Move the finished cookie to a platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3743,"Stewed Rabbit 2 rabbits 2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 clove garlic, chopped
1 herb bouquet, chopped
1 large onion, finely chopped
1/2 cup mushrooms, chopped
1 cup wine
1 cup boiling water Kosher salt and freshly ground black pepper Serving suggestions: rice or mashed potatoes Instructions: Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper. Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside. Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes. ","[Burgundy, Barolo, Rioja, Tempranillo]" 3744,"Chicken in Milk 4 ounces (115 grams) or 1 stick butter 1/2 cinnamon stick 1 good handful fresh sage, leaves picked 2 lemons, zested 6 garlic cloves, skin left on 1 pint (565 milliliters) milk 1 (3 pound/ 1.5 kilogram) organic chicken Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic. To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3745,"Breakfast Garbage Bread 2 1/2 cups frozen potato tots One 12-ounce package pork breakfast sausage 10 strips bacon (8 ounces) 5 large eggs 2 cups grated American cheese (6 ounces) 2 cups grated white Cheddar (6 ounces) All-purpose flour, for dusting 1 1/2 pounds store-bought pizza dough (see Cook's Note) Ketchup and/or hot sauce, for serving Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400 degrees F. Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces. Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces. Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise. Toss the American cheese and Cheddar together in a small bowl until evenly combined. Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log. Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes. Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 3746,"Fava Bean Soup Kosher salt 2 pounds shelled fava beans Extra-virgin olive oil 1/4 pound bacon, cut into lardons, optional (but I highly recommend it) 1 large onion, cut into 1/2-inch dice 2 ribs celery, cut onto 1/2-inch dice Pinch crushed red pepper flakes 3 cloves garlic, 2 smashed, 1 reserved whole 1 large Yukon gold potato, peeled and cut into 1/2-inch dice 4 to 5 cups vegetable or chicken stock 2 to 3 tablespoons grated Parmesan High quality extra-virgin olive oil Instructions: Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
Fava beany-weany delicious! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3747,"Chicken and Dumpling Soup One 3 1/2-pound whole chicken 1 teaspoon whole black peppercorns plus freshly ground black pepper
2 bay leaves
2 cloves garlic, crushed and peeled
2 sprigs fresh thyme
3 large carrots, 1 cut into large chunks and 2 thinly sliced
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced
2 medium yellow onions, 1 quartered and 1 chopped
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced
6 sprigs fresh dill, 3 left whole and 3 chopped 6 sprigs fresh flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving
1 tablespoon kosher salt, plus more as needed
6 tablespoons unsalted butter 1 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
A few fresh grinds whole nutmeg
3 large eggs
Instructions: For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won\u2019t be much) and, if desired, some fat. Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes. Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it\u2019s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It\u2019ll take a little work to whisk in the eggs.) Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes. Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don\u2019t skip this step, and don\u2019t rush it, either. Taste your soup, and if it doesn\u2019t make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good. Serve, garnishing with fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3748,"Stuffed Tomatoes 8 large tomatoes 8 ounces ground veal or pork A knob of butter 4 slices hard toast, crumbled 1 to 2 eggs, beaten 3 tablespoons chopped parsley 1 clove garlic, chopped Freshly grated nutmeg Salt Black pepper, freshly ground Oil Instructions: Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for 1/2 hour. Preheat the oven to 350 degrees. Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, nutmeg, salt and pepper to taste. Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomatoes. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in the oven for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3749,"House Smoked Salmon with Fresh Dill and Capers 1 yellow onion, diced 1 tablespoon pureed garlic 1 yellow pepper, diced 1/2 cup white wine 2 cups bechamel, recipe follows 1 cup cream 8 ounces smoked salmon 4 tablespoon capers, plus 2 tablespoons, for garnish Salt and pepper 1 1/2 limes, juiced 1 tablespoon fresh chopped dill 6 ounces cooked pasta 3 tablespoons butter 3 tablespoons flour 1 quart half-and-half, warmed 1 onion, halved 2 cloves 1 bay leaf Instructions: Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine. Add the bechamel and cream, along with the smoked salmon and 4 tablespoons capers. Slowly bring to a boil. Season, add the lime juice and fresh dill, and serve over 6 ounces cooked pasta of choice. Garnish with 2 tablespoons deep fried capers. Melt the butter. Add all the flour at once and cook until the texture is sandy. Slowly add the half-and-half, mixing well. Add the onion, cloves, and bay leaf. Simmer for approximately 45 minutes, until the floury taste is cooked out and the sauce evenly and thickly coats the back of a spoon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3750,"Mushroom Mac and Cheese 1/2 cup panko breadcrumbs 1/4 cup grated Parmesan 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt 1 pound penne pasta
3 tablespoons olive oil
10 ounces assorted mushrooms, such as cremini, oyster, trumpet or buttons, sliced or torn into bite-size pieces (about 4 cups sliced)
2 teaspoons fresh thyme leaves, chopped
1 large or 2 small shallots, minced
1 teaspoon white truffle oil
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups whole milk, at room temperature
1 1/2 cups shredded gruyere (about 5 ounces)
1 cup shredded Italian fontina (about 4 ounces)
1/2 cup grated Parmesan 1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, for drizzling
2 teaspoons white truffle oil, for drizzling
Instructions: For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside. For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water. While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil. Preheat the broiler to high. Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated. Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes. Allow the mac and cheese to sit for 10 minutes before serving. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 3751,"Apple Fritters 4 cups all-purpose flour, plus more for dusting 1/2 cup granulated sugar 2 tablespoons baking powder 1 tablespoon ground cinnamon 1 cup milk 1/4-ounce dry active yeast 1 cup medium-diced apples 1/2 cup powdered sugar 1/4 cup caramel 1/4 cup maple syrup 1 tablespoon lemon juice 1/2 gallon vegetable oil 1/2 cup powdered sugar, for dusting Instructions: For the fritters: To prepare the dough, stir together the flour, granulated sugar, baking powder, cinnamon, milk and yeast in a bowl, mixing and folding until smooth and well incorporated. Next, add the apples and again stir to mix thoroughly. After mixing, place on a floured counter and cover with a damp towel or wax paper for 30 minutes, allowing the dough to rest.
For the glaze: During the rest period for the dough, whisk together the powdered sugar, caramel, maple syrup, lemon juice and 1 tablespoon water in a bowl, stirring well.
Preheat the fryer or a 2-gallon pot with the vegetable oil to 350 degrees F. Once the oil is heated and the dough has rested, portion out the dough to 3-ounce portions and fry until golden brown, flipping once during cooking to ensure even cooking. Once cooked for 5 minutes, remove and place on a plate with a paper towel covering. Repeat the process, and then finish with the glaze and dust with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3752,"Cornbread Salad 4 plum tomatoes, chopped 1 green bell pepper, chopped 1/4 cup chopped fresh cilantro Kosher salt 1 cup sour cream 1/4 cup mayonnaise 2 scallions, minced Juice of 1/2 lime 1/4 teaspoon chili powder 2 cups crumbled cornbread 2 15-ounce cans black-eyed peas, drained and rinsed 1 cup frozen corn, thawed 1 cup shredded cheddar or Mexican-blend cheese Instructions: Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl. Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 3753,"Apple-Sausage Mac and Cheese 4 tablespoons unsalted butter, plus more for the dish Kosher salt 3/4 pound medium pasta shells 1/2 cup diced onion 6 ounces chicken-apple sausage, sliced 1/2 inch thick 1 tablespoon mustard powder 1/4 teaspoon cayenne pepper 1/4 cup all-purpose flour 3 cups apple juice 1 pound monterey jack cheese, shredded (4 cups) 1/2 pound extra-sharp cheddar cheese, shredded (2 cups) 1/2 cup sour cream 35 small butter crackers (1 sleeve Ritz), crushed Instructions: Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside. Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes. Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3754,"Apricot Rice Pudding 1 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear 4 1/2 cups milk 1/4 cup diced dried apricots 1/4 vanilla bean, split lengthwise and soft insides scraped out and reserved 1/2 teaspoon freshly grated lemon zest 4 egg yolks 1/2 cup sugar Instructions: Bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer in a covered heavy saucepan over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Spoon the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours.; ","[Chardonnay, Moscato, Vinho Verde, Cava]" 3755,"Grilled Mortadella and Salami Sliders One 3-ounce 1/4-inch-thick slice genoa salami One 3-ounce 1/4-inch-thick slice mortadella 2 to 4 thick slices muenster 8 mini slider buns 1/2 cup yellow mustard One 8 1/2-ounce bag kettle potato chips Instructions: Preheat a grill pan or outdoor grill over medium-high heat.
Lightly make diagonal cuts both ways on the salami and mortadella, making sure not to cut completely through each slice. Grill the salami until it begins to get crisp and render some fat, 2 to 3 minutes. Then flip and top with a slice or 2 of muenster to fit. Grill until the muenster melts, 2 to 3 minutes. Remove from the pan and slice into 4 pieces to fit 4 slider buns. Repeat the process with the mortadella.
Smear the buns with the mustard. Top 4 of the buns with 1 slice grilled salami and a few chips. Repeat with the mortadella and remaining buns. Serve to the kids but watch the adults try and eat them all. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 3756,"Leftover Turkey and Stuffing Casserole Cooking spray, for greasing the casserole dish 9 large eggs, beaten
2/3 cup whole milk
Kosher salt and freshly ground black pepper 1/3 cup leftover Turkey Gravy, recipe follows 2 teaspoons hot sauce
5 cups leftover Cornbread Stuffing, recipe follows 2 cups leftover Roasted Vegetables, recipe follows 2 cups 1/2-inch-diced leftover Roasted Turkey Breast, recipe follows, or your favorite recipe 1/2 cup cranberry sauce, optional
4 tablespoons unsalted butter 6 tablespoons all-purpose flour
4 cups turkey stock, warmed
1/4 cup white wine
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 tablespoons coconut oil 1 large yellow onion, small diced
1 cup small-diced celery
1 cup small-diced carrots
4 cups homemade Cornbread Croutons, recipe follows or store-bought 4 cups store-bought seasoned croutons
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon cayenne pepper, optional
1 quart chicken stock
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 large eggs, beaten
1 pound butternut squash, peeled, seeded and cut into 1-inch pieces 1 pound red beets, peeled and cut into 1-inch pieces
2 yellow onions, large diced (about 4 cups)
1 tablespoon fresh thyme, chopped
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 5 tablespoons coconut oil plus more for greasing the baking sheet, melted 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder Kosher salt and freshly ground white pepper 1 cup almond milk or regular milk, at room temperature 1/4 cup applesauce, at room temperature 1/4 cup sorghum (see Cook's Note) 1 large egg, at room temperature Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Stir in the Turkey Gravy and hot sauce. Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast. Pour the egg mixture over the top. Bake until golden brown and set, 35 to 40 minutes. Let cool for 5 minutes before slicing. Garnish with the cranberry sauce, if using. Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper. Preheat the oven to 350 degrees F. Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
Preheat the oven to 400 degrees F. Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
Preheat the oven to 375 degrees F. Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes. Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine. Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups). Reduce the oven to 350 degrees F. Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you dont want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3757,"Broiled Strawberry and Peach Kebabs 4 large peaches (1 pound) 12 large strawberries 3 tablespoons melted butter 1/2 cup sugar Instructions: Heat broiler. Put skewers in a dish of cold water to soak so they do not burn during broiling. Cut peaches in half, using indentation on one side as a guide. With both hands, give a quick, sharp twist to halves to loosen them from the stones then cut in quarters. Hull strawberries, washing them first only if sandy. Drain skewers. Thread 3 strawberries and 4 peach quarters alternately onto each skewer. Brush kebabs generously with melted butter and roll in sugar so fruit is thoroughly covered. Arrange kebabs on a broiler rack lined with foil. Broil about 3 inches from the heat until fruit is tender and caramelized, turning once, 4 to 6 minutes on each side. Serve hot or warm with the accompaniment of your choice. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 3758,"Scones 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1/3 cup sugar 4 tablespoons butter 2 tablespoons shortening 3/4 cup cream 1 egg Handful dried currants or dried cranberries Instructions: Heat oven to 375 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown. ","[Chardonnay, Riesling, Sparkling wine]" 3759,"Fish Mousseline with Sauce Nantua 2 tablespoons butter 1 carrot, finely chopped 1 onion or 2 shallots, very finely sliced 8 ounces/250 g raw shrimp or crayfish with shells and heads on 2 tablespoons Cognac 1/2 cup/125 ml dry white wine 1 1/2 cups/375 ml fish stock 2 teaspoons tomato paste Pinch cayenne pepper Pinch paprika 1 bay leaf 1 fresh thyme sprig 1 1/4 cups/300 ml heavy cream Salt and pepper 12 ounces/330 g pike fillets, scallops or other light fish like sole or haddock, chilled 1 cup/250 heavy cream, chilled 1 egg 2 generous handfuls finely chopped fresh parsley or tarragon Salt and pepper Instructions: For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper. For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes. Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes. Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 3760,"Steamed Fish and Vegetables in Stove-Top Papillotte 1 cup sugar snap peas, blanched for 10 seconds 2 boneless pieces of halibut (6 to 8 ounces each), 3/4-inch thick Extra virgin olive oil Juice of 1 lemon 4 small vine ripened tomatoes, halved Basil leaves cut with scissors Instructions: Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer. Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish. Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through. While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates. When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3761,"Grilled Tuna Over Jasmine Rice with a Wasabi and Thai Vinaigrette 1/2 cup wasabi 1 tablespoon honey 2 cups orange juice 1/2 cup vegetable stock 2 tablespoons red curry paste 1/2 cup white wine 1 shallot chopped 2 cloves garlic 1/3 cup rice wine vinegar 1/2 cup safflower oil or vegetable oil Kosher salt and pepper to taste 4 (6-ounce) tuna fillets Butter and water 2 cups Jasmine rice, cooked 1 tablespoon vegetable oil 1 cup canned whole straw mushrooms, drained 1 cup lychee nuts, quartered 1 cup wakame seaweed (rehydrated) 2 carrots, peeled and shaved into strips with peeler Instructions: Garnish: long chives In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside. In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside. Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness. In a saute pan emulsify butter and water, add jasmine rice and heat. In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 3762,"Hummingbird IPA Cake with Caramel Buttercream 1 cup granulated sugar 1 cup heavy cream, at room temperature 2 sticks (1 cup) unsalted butter, softened 2 cups confectioners' sugar 1 tablespoon poppy seeds, lightly toasted and cooled 1 teaspoon vanilla extract 1/2 teaspoon kosher salt Unsalted butter, for greasing the pans 2 1/2 cups all-purpose flour, plus more for pan (see Cook's Note) 1 1/4 teaspoons ground cinnamon 3/4 teaspoon baking soda 3/4 teaspoon kosher salt 1 cup sweetened shredded coconut 2/3 cup finely chopped walnuts 1 cup mashed ripe banana (from about 3 medium bananas) 2/3 cup canola oil 2/3 cup granulated sugar 2/3 cup packed dark brown sugar 1 1/4 teaspoons vanilla extract 2 large eggs One 12-ounce bottle IPA
Instructions: For the frosting: Combine the granulated sugar and 1/4 cup water in a small saucepan and bring to a boil. Cook, swirling the skillet, until the syrup turns deep amber brown (don't stir!). Remove the pan from the heat and pour in the cream. Once the bubbling subsides, stir the cream until the caramel dissolves and you have a thick caramel sauce. Refrigerate until chilled, at least 1 hour.
For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter two 9-inch round cake pans then line the bottoms with parchment paper. Butter and flour the paper.
Whisk the flour, cinnamon, baking soda and salt in a bowl until evenly combined, then add the coconut and walnuts and toss again. In another bowl, whisk the bananas, oil, both sugars, vanilla, eggs and beer until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Divide the batter between the prepared pans, then bake until a cake tester inserted in the center of the cakes comes out clean, 30 to 35 minutes.
Cool the cakes in their pans for 30 minutes, then invert them onto a cooling rack and remove the parchment paper to let them cool completely. Remove the caramel sauce from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add the confectioners' sugar, poppy seeds, vanilla and salt and beat until evenly incorporated. Add the caramel sauce and beat until the frosting is fluffy and light, about 3 minutes. Put a cake layer on a cake plate, then spread about 1 cup of the frosting over it with an offset spatula or butter knife. Top with the second cake layer, then scrape the remaining frosting on top. Spread it evenly over the top and sides. Refrigerate the cake until the frosting has firmed, at least 30 minutes or up to overnight, before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3763,"Strawberry Prosecco Floats 1 pint strawberries, quartered 1 tablespoon sugar 1 pint high-quality vanilla ice cream 1 750-ml bottle prosecco, chilled Instructions: Toss the strawberries and sugar in a medium bowl and let sit 30 minutes. Divide the strawberries among 4 wine glasses; put 1 scoop of ice cream in each. Fill with prosecco. ","[Prosecco, Moscato, Sparkling Shiraz]" 3764,"Red Rocker Margarita Chicken 2 jalapenos, thinly sliced rounds 3 tablespoons fresh cilantro leaves 4 tablespoons tequila (recommended: Cabo Wabo Reposado) 1 tablespoon garlic, minced 1 teaspoon red chili flakes 1 teaspoon ground cumin 1 tablespoon dried oregano 2 limes, juiced 2 teaspoons salt, divided 4 boneless skinless chicken breasts 2 red bell peppers, roasted, skinned, seeded, julienne 1 cup all-purpose flour 1 teaspoon granulated garlic 2 cups canola oil 4 Kaiser rolls 4 tablespoons mayonnaise 1/4 green cabbage, thinly sliced 1/4 red onion, thinly sliced 4 ounces provolone cheese, sliced Instructions: In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours. Heat grill to high. Remove chicken from marinade, and add chicken to the grill. In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic. Heat the canola oil to 350 degrees F. Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels. Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred. Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 3765,"Moscato Poached Fruit 1 (750 ml) bottle Moscato d'Asti Italian sparkling white wine 1 1/2 cups sugar 1 (6-inch) cinnamon stick (or two 3-inch sticks) 1 vanilla bean, split lengthwise 8 whole cloves, wrapped in cheesecloth and tied with kitchen string Zest of 2 large oranges, zested with a strip zester Zest of 1 lemon, zested with a strip zester 2 cups large dried Calimyrna figs, hard stems removed (12 ounces) 2 cups large dried apricots (12 ounces) 1 cup large pitted prunes (6 ounces) 1 cup large dried peaches, halved (6 ounces) 3/4 cup dried cherries (5 ounces) Crme fraiche, for serving Instructions: Combine the wine, sugar, cinnamon, vanilla bean, cloves, orange zest, and lemon zest in a large (10 to 11-inch diameter) pot or Dutch oven, such as Le Creuset. Add 2 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 15 minutes. Add the figs, apricots, prunes, and peaches to the simmering liquid and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally, until all the fruit is tender and the liquid is reduced. (Not to worry if the figs are less tender; you don't want to overcook the rest of the fruit.) Remove and discard the cloves. Off the heat, stir in the cherries and allow the fruit to cool to room temperature in the poaching liquid. Refrigerate for at least 4 hours. Reheat and serve warm or at room temperature with poaching liquid and a dollop of crme fraiche. ","[Moscato, Prosecco, Vin Santo, Riesling]" 3766,"Frittata and Tomato Sandwich 1 pound small zucchini 1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh basil leaves, roughly chopped 7 eggs, lightly beaten 1/2 cup fontina or provolone cheese, grated 8 slices country-style bread Red pepper flakes, to taste, optional 2 vine ripe tomatoes Instructions: Preheat broiler. Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick. Stir the zucchini and basil into the beaten eggs. Season with salt and pepper. Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature. Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp. Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 3767,"Korean BBQ Beef Skewers 1 (3 pound) beef tenderloin trimmed and sliced to 1/2-inch thickness 1/4 cup hoisin sauce 1/4 cup ketchup 1/4 cup prepared barbecue sauce 1 tablespoons nam pla 1/4 cup soy sauce 1 (2-inch) piece ginger, grated 1 tablespoon vegetable oil 1 tablespoon chopped scallion 1 tablespoon chopped cilantro leaves, plus more for garnish Instructions: Heat a grill pan over high heat for 2 minutes and place the beef slices onto the surface for 1 minute per side. Remove immediately and set aside Whisk the hoisin, ketchup, barbecue sauce, nam pla, soy sauce, ginger, vegetable oil, scallions and cilantro together in a large bowl. Add the grilled beef and refrigerate at least 1 hour to let the flavors blend. Remove from the refrigerator and thread one piece of beef onto a 6\ bamboo skewer. Repeat with the remaining beef, set onto a decorative platter and garnish with chopped cilantro. ","[Syrah, Malbec, Tempranillo, Zinfandel]" 3768,"Balloon Cup Tiramisu 12 lady fingers 10 ounces coverture chocolate (minimum 54 percent cocoa) 6 small balloons 2 egg yolks 3 1/2 ounces sugar 2 egg whites 1 pound mascarpone cheese 1/4 zest of a lemon 3 1/2 ounces espresso coffee 1-ounce sugar 1-ounce Amaretto Instructions: Tempering chocolate: Chop the chocolate very fine. Melt 6 ounces of chocolate in a water bath, approximately 120 degrees F, and remove from heat. Add the rest of the chocolate, 4 ounces, and stir slowly until all the chocolate is melted (the approximate temperature should be 90 degrees F). Blow up the balloons, tie them and then dip them in the chocolate half way up the sides. Set them on a sheet pan with parchment paper and put in the refrigerator. After 30 minutes, take them out of the refrigerator, pop and peel out the balloons. With an electric mixer, whip yolks and sugar until silky. Add Mascarpone Cheese slowly with lemon zest. Whip egg whites to firm peak and fold in by hand. Add sugar and Amaretto to freshly brewed espresso coffee. Assembling Tiramisu Pipe a little of the Mascarpone Cream mixture into the balloon cups. Cut the lady fingers in half and dip them into the coffee syrup. Place two ladyfingers into a balloon cup. Finish piping the rest of the cream mixture into the cup. Garnish with cocoa powder dust. ","[Barolo, Barbaresco, Chianti, Rioja]" 3769,"Easy As Can Be Pasticcio 1 pound penne, mostaccioli, or ziti 2 cups finely grated Parmesan 1 cup whole milk 2 large eggs 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium yellow onion, finely chopped 3 medium garlic cloves, thinly sliced Salt and freshly ground black pepper 1 pound lean ground turkey 1/2 pound ground pork 28-ounce can crushed tomatoes, with juices 1/2 teaspoon ground cinnamon Instructions: Heat the oven to 375 degrees F and arrange a rack in the middle. Bring a large pot of heavily salted water to a boil, over medium-high heat, and cook pasta according to package directions. When pasta is done, drain, and run under cold water to cease the cooking. For the sauce: Heat the oil and butter in a large frying pan over medium-high heat. When the butter foams, add the onion and garlic and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes. Add the meat and break it up with a spoon. Cook, stirring frequently, until browned, about 5 minutes. Stir in the tomatoes and cinnamon and season, to taste, with salt and pepper. Cook until slightly thickened, about 5 minutes more, then remove from the heat. Butter a 2 1/2 to 3-quart baking dish. Spread half of the pasta evenly in the bottom of lightly buttered glass baking dish. Sprinkle half of the cheese over the top, add all the meat sauce, the remaining pasta, and the remaining cheese. In a small bowl, whisk together the milk and the eggs until evenly combined. Slowly pour it over the entire dish; (the liquid should completely cover the noodles). Cover and bake until bubbly, about 40 to 45 minutes. Uncover and bake until bubbling and browned, about 10 to 15 minutes more. Let it sit for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 3770,"Spinach-Artichoke Panini Bites 4 ounces cream cheese 1 tablespoon sour cream
1 clove garlic, smashed
1/2 teaspoon grated lemon zest (from 1/2 lemon)
1/4 teaspoon kosher salt
One 10-ounce package frozen spinach, thawed and squeezed dry
1/2 cup marinated artichoke hearts, drained
1/2 cup grated mozzarella 1/4 cup freshly grated Parmesan 1/2 cup mayonnaise
12 slices white bread Instructions: Put a rimmed baking sheet in the oven and preheat to 450 degrees F. Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine. Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes. Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3771,"How to Make Homemade Chicken Pot Pie | Chicken Pot Pie 3 whole (6 split) chicken breasts, bone-in, skin-on 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups yellow onions, chopped (2 onions) 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 1 (10-ounce) package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley leaves 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3772,"Grape Leaves 2 pounds ground beef 2 pounds ground pork 2 cups white rice 1 cup chopped fresh dill
1 cup chopped white onion
1 cup chopped spring onion 2 tablespoons garlic powder 2 tablespoons salt 2 tablespoons ground pepper Tomato puree Butter Olive oil 1 jar preserved grape leaves in brine Lemon juice Instructions: Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3773,"Oven-Style Barbequed Chicken 2 tablespoons vegetable oil 1 tablespoon plus 1 teaspoon chili powder 3/4 teaspoon paprika 3/4 teaspoon rubbed sage 1/2 teaspoon dry mustard 1/2 teaspoon ground ginger Pinch of cayenne pepper 3 1/2 pounds mixed chicken parts- legs, thighs, and breast (skin-on), about 8 pieces Kosher salt and freshly ground black pepper 1 cup QUICK BARBEQUE SAUCE, recipe follows 2 tablespoons vegetable oil, like soy, corn or peanut 1/2 medium Spanish onion, chopped 6 cloves garlic, minced Pinch of crushed red pepper 1 tablespoon tomato paste 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed 1 cup plus 2 tablespoons red wine vinegar 1 cup firmly packed light brown sugar 1 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed. Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours. Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month. ","[Sangiovese, Pinot Noir, Tempranillo, Garnacha]" 3774,"Hashbrown Breakfast Bake 5 cups frozen shredded hashbrowns, thawed 3 cups chopped cooked ham 1 chopped green bell pepper 3 cups shredded Mexican cheese blend 5 eggs 1? cups Daisy Brand Sour Cream 1 cup milk 1 teaspoon dried oregano 1 teaspoon salt ? teaspoon chili powder ? teaspoon onion powder ? cup Pico de Gallo Instructions: 1.Heat the oven to 350F. 2.Grease a 13x9-inch baking dish or spray with cooking spray. 3.Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl. 4.In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder. 5.Combine the hashbrown mixture with the egg mixture; pour into the baking dish. 6.Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese. 7.Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean. 8.Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3775,"Mexican Punch 1/2 cup simple syrup 1/4 cup grenadine
Juice of 2 oranges
One 12-ounce container frozen limeade
Two 2-liter bottles lemon-lime soda, such as 7-Up
Ice 4 limes, cut into slices
Instructions: Combine the simple syrup, grenadine, orange juice and frozen limeade in a large container. Add the lemon-lime soda, fill the container with ice and top with lime slices. ","[Sangiovese, Tempranillo, Rioja]" 3776,"Roasted Corn Abdi 1 teaspoon oregano, dried 1/3 tablespoon ground allspice 1/4 bunch cilantro, minced 1 red onion, 1/4-inch dice 1 tablespoon carrot, 1/4-inch dice 1 ear corn, kernels removed and roasted until some of the kernels start to brown 4 to 6 kumquats, sliced 1 cucumber, seeded and 1/4-inch dice 1 lime, juiced 1/2 habanero, seeds removed 1 avocado, peeled and cubed Salt, to taste Instructions: Toast together oregano, allspice and cilantro then mix together with the remaining ingredients. Blend lime juice and chili with 1/4 cup of the salsa mixture and add back to salsa. Add the avocado and salt to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 3777,"Savory Galette 3 tablespoons olive oil 1 medium sweet potato, peeled and diced into 1/2-inch cubes
6 cups Swiss chard leaves, cut into 1-inch wide strips, plus 1/2 cup Swiss chard stems, sliced across into 1/4-inch-wide pieces
1 clove garlic, thinly sliced 1/2 small onion, sliced
1/3 cup roughly chopped toasted walnuts 1/4 cup roughly chopped kalamata olives 4 ounces feta cheese, crumbled
4 sun-dried tomatoes, cut into thin strips Kosher salt and freshly ground black pepper 12 sheets frozen phyllo dough, thawed in the refrigerator overnight
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons olive oil 1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/3 cup red wine vinegar
2/3 cup honey
2 tablespoons minced toasted walnuts 1 tablespoon minced kalamata olives Kosher salt and freshly ground black pepper, optional Instructions: For the galette: Preheat the oven to 375 degrees F. In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool. Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper. Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes. For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving. Serve the galette with the sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3778,"Irish Soda Bread 5 cups sifted all-purpose unbleached flour 3/4 cup sugar 2 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 1/4 pound (1 stick) butter 2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained 3 tablespoons caraway seeds 2 1/2 cups buttermilk 1 large egg, slightly beaten Instructions: Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans. Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds. Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans. Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 3779,"Gnocchi 6 large Idaho or Russet potatoes 2 tablespoons plus 1 teaspoon salt Dash of freshly ground white pepper 2 eggs, beaten 4 cups unbleached flour Grated Parmigiano for serving Instructions: Boil the potatoes in their skins about 40 minutes, until easily pierced with a skewer. When cool enough to handle, peel and rice the potatoes, and set them aside to cool completely, spreading them loosely to expose as much surface as possible to air. (The reason for this is to allow as much evaporation of moisture as possible to avoid the need of additional flour, therefore keeping the gnocchi light.) Before proceeding further, bring 6 quarts of water and 2 tablespoons of the salt to a boil. On a cool, preferably marble work surface, gather the cold riced potatoes into a mound, forming a well in the center. Stir the remaining 1 teaspoon salt and the white pepper into the beaten eggs and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a knife as often as necessary. (Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become.) Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feels sticky. Using both hands, roll each piece of dough into a rope 1/2-inch thick, then slice the ropes at 1/2 inch intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect. (This facilitates adhesion of the sauce.) Drop the gnocchi into boiling water a few at a time, stirring gently and continuously with a wooden spoon, and cook for 2 to 3 minutes, until they rise to the surface. Remove the gnocchi from the water with a slotted spoon or skimmer, transfer them to a warm platter, adding a little sauce of choice, and boil the remaining pieces in batches until all are done. Sauce as desired, add freshly ground white pepper to taste and, if appropriate, grated cheese, and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 3780,"Roquefort Butter 4 tablespoons (1/2 stick) unsalted butter, at room temperature 2 ounces good Roquefort cheese 1 tablespoon chopped scallions Instructions: Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill. ","[Chardonnay, Sauvignon Blanc, Riesling]" 3781,"Berry Soda 1/2 cup strained Cranberry Concord Syrup, recipe follows One 1-liter bottle chilled sparkling water
1 pound frozen cranberries 1 1/4 cups concord grape jam
3/4 cup concord grape juice
1/3 cup sugar
One 3-inch strip orange zest
Instructions: Add some ice to 4 glasses. Pour 2 to 3 tablespoons of the Cranberry Concord Syrup into the glasses and top with sparkling water. Stir gently and serve. Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 3782,"Seafood Gumbo 2/3 cup oil 2/3 cup flour 1 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped fresh parsley 1/2 cup chopped sweet bell pepper 1/2 cup chopped green onions (scallions) 1 pound cleaned shrimp 1 pint oysters and liquid 1 pound crabmeat 4 quarts water Salt and freshly ground black pepper Cooked white rice, as an accompaniment Instructions: Make a roux by combining the oil and flour in a deep pot and cooking over medium low heat until dark brown in color, about 12 minutes. Add the onions and mix well. Then, add the celery, parsley, sweet pepper, and green onions and mix well and cook for about 25 minutes. Add the shrimp, oysters, oyster liquid, and crabmeat and mix together well. Add water, and cook for 1 hour. Add salt and pepper, to taste. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 3783,"Braised \Adobo Style\ Oxtail 10 pounds oxtail 4 ounces salt 4 ounces lard 2 sliced onions
1 cup minced garlic
12 bay leaves
Sprinkle cracked pepper
1 gallon soy sauce
1 quart vinegar
2 ounces achiote powder
Garlic Rice, recipe follows Kimchee Cucumbers, recipe follows Chili Peppah Watah, recipe follows Sliced scallion greens, fried garlic and chicharrons, for garnish
2 ounces soybean oil 4 cups cooked rice 3 ounces minced garlic Garlic salt and ground black pepper, for sprinkling 8 ounces kimchee base 3 ounces rice vinegar 1 ounce sesame seed oil Pinch Hawaiian rock salt 2 cucumbers, cut into bite-size pieces 1 gallon vinegar 12 ounces sweet cl sauce
12 ounces sriracha
Pinch Hawaiian rock salt
3 Hawaiian cl peppers Instructions: Grill oxtail over medium-high heat until charred on all sides, for smoky essence. Bring 3 gallons water to a boil in a large pot with the salt, then add the oxtail. Boil in brine for 1 hour 30 minutes. In a large roasting pan, render lard with onions, garlic, bay leaves and cracked pepper. Add oxtail to pan, then add soy sauce, vinegar and achiote powder. Give it a nice stir together. Bring to a vigorous boil then braise/simmer, slow and low until tender, an additional 45 minutes. Serve with Garlic Rice, Kimchee Cucumbers, Chili Peppah Watah, scallions, fried garlic and chicharrons. In a fry pan on medium heat, add oil, rice and garlic. Cook until rice is a little crispy and golden brown in color, 3 to 4 minutes. Sprinkle garlic salt and black pepper. Mix together base, vinegar, sesame oil and rock salt in a bowl, then add cucumbers. Combine vinegar, cl sauce, sriracha, rock salt and cl peppers, then whisk together. Chill for 1 hour. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 3784,"Herbed Chicken Marsala Four 4-ounce boneless, skinless chicken breast cutlets Kosher salt and freshly ground black pepper 1/3 cup whole wheat flour 1 1/2 tablespoons extra-virgin olive oil 3/4 cup low-sodium chicken broth 1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced 1/2 teaspoon finely chopped rosemary 10 ounces white button or cremini (baby bella) mushrooms, sliced 1/3 cup sweet marsala wine 2 teaspoons unsalted butter 1 to 2 tablespoons roughly chopped flat-leaf parsley Instructions: Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm. Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds. Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3785,"Valerie's Italian Veggie Pie 3 tablespoons olive oil 8 ounces white button mushrooms, sliced
2 shallots, chopped
One 5-ounce bag baby spinach, washed and dried 1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated crescent rolls 4 cups shredded mozzarella
3 tablespoons grated Parmesan or Pecorino-Romano
3 eggs, beaten
Instructions: Preheat the oven to 350 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool. Pat the crescent roll dough into a 9-by-13-inch casserole dish. In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough. Bake until golden brown, 30 to 40 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 3786,"Meatball Sliders with a Twist 1 cup toasted almonds or walnuts 2 cloves garlic
1 cup panko breadcrumbs or matzo meal
1 cup shredded Parmesan, plus more for serving
2 tablespoons dried parsley
Kosher salt and freshly ground black pepper
2 large eggs
3 1/2 cups (28 ounces) tomato sauce of your choice
Flavorless oil, like canola or vegetable, for frying
12 ounces fresh mozzarella, sliced 1/4 inch thick
1 bunch fresh basil leaves 6 slider rolls, toasted
Chopped fresh parsley or basil, for serving
Instructions: In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the breadcrumbs, Parmesan, parsley, salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll 1 1/2 tablespoon-sized balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper. Warm the tomato sauce in a large pot over medium heat. Heat 1/4 inch of oil in a skillet over medium-high heat and cook the balls in batches, turning until they're golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep fry the suckers if that's what you're into.) Add the balls to the tomato sauce. Put 1 slice of mozzarella, 2 balls and 1 basil leaf on the bottom of each roll. Top with the top of the slider bun and serve with additional marinara sauce and chopped parsley or basil on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3787,"Lamb Chops with Lemon Potatoes and Minty Peas 2 russet potatoes, peeled, each cut lengthwise into 8 wedges 3 cloves garlic, smashed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Juice of 1 lemon, plus wedges for serving 3/4 cup low-sodium chicken broth 12 lamb rib chops (about 2 pounds) 1 1/2 teaspoons dried oregano 3 tablespoons unsalted butter 1 10-ounce bag frozen peas 2 tablespoons finely chopped fresh mint Instructions: Preheat the oven to 425? F. Toss the potatoes and garlic with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a microwave-safe dish. Spread in as even a layer as possible. Add the lemon juice and chicken broth, cover with plastic wrap and microwave 10 to 12 minutes. Transfer the potatoes and liquid to a 9-by-13-inch baking dish. Roast in the oven, uncovered, until the potatoes are light golden and much of the liquid has evaporated, about 20 minutes. Meanwhile, season the lamb chops with salt, pepper and the oregano. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Working in 2 batches, add the lamb chops and cook, basting occasionally with a large spoon, about 4 minutes per side for medium doneness. Transfer the lamb chops to a plate to rest; tent with foil. Melt the remaining 1 tablespoon butter in another large skillet over medium heat and add the peas. Cook until heated through, about 4 minutes. Remove from the heat, season with salt and pepper and stir in the mint. Divide the lamb chops, potatoes and peas among plates. Serve with lemon wedges. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 3788,"Cali Burger 1/4 cup mayonnaise 2 tablespoons chipotle adobo sauce
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/4 teaspoon Worcestershire sauce
Canola or peanut oil, for frying 1/4 cup all-purpose flour
1 large egg, lightly beaten
1 cup panko breadcrumbs
2 large avocados, sliced
Kosher salt and coarsely ground black pepper 1 pound ground chuck Kosher salt and coarsely ground black pepper 4 slices American cheese, optional 4 sesame burger buns, lightly toasted
1 large beefsteak tomato, thinly sliced into 8 slices
4 large iceberg lettuce leaves
4 thin slices white onion Instructions: For the chipotle secret spread: Stir the mayonnaise, adobo sauce, ketchup, relish and Worcestershire together in a bowl to make the spread. Set aside. For the panko-crusted avocados: In a medium pan over medium-high heat, add enough canola oil for deep-frying the avocado slices and heat until very hot. Put the flour in one shallow bowl, the egg in a second shallow bowl and the breadcrumbs in a third. Season the avocado slices with salt and pepper. Dredge the slices first in the flour, then dip in the egg and coat with the breadcrumbs. Fry the avocado in batches until the panko turns golden brown, 3 to 5 minutes. Set aside on a plate lined with paper towels. For the burgers: Mix the ground chuck and some salt and pepper together in a bowl with your hands. Form the meat into 4 thin 1/4-pound patties, each about 4 inches in diameter and 1/2 inch thick. Heat a large cast-iron skillet or griddle over medium-high heat until very hot, at least 5 minutes. Add as many patties as will fit comfortably--do not crowd--and cook until the sides of the patties are opaque, 2 to 3 minutes. Flip each patty and top with a slice of American cheese if desired. Cook until the cheese begins to droop and melt at the corners and edges. Repeat with the remaining burgers and cheese. Slather the bottom half of each bun with the chipotle spread, then top with 2 tomato slices, 3 fried avocado slices, 1 lettuce leaf, a cooked burger and 1 slice of onion. Finish with a top bun. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 3789,"Awesome Pretzel Chicken Tenders with Spicy Honey Dijon Sauce 3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips 2 cups buttermilk 2 tablespoons dried basil 2 tablespoons dried oregano 2 tablespoons granulated garlic 3/4 teaspoon salt 2 teaspoons pepper 3/4 teaspoon red pepper flakes 1 1/2 cup smoked almonds 12 large sourdough hard pretzels Canola oil, for frying Spicy Honey Dijon Sauce, recipe follows large resealable plastic bag 1/2 cup Dijon mustard 1/4 cup honey 1 chipotle peppers in adobo sauce 2 teaspoons adobo sauce (optional) 1 teaspoon cider vinegar Instructions: In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix. Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine. In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees. Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven. In a small food processor, combine all ingredients. Refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 3790,"Sambal Sweet Potato Puree 2 cups heavy cream 6 garlic cloves, peeled 5 large sweet potatoes, baked until a easily pierced with a knife 1 tablespoon sambal 2 to 4 ounces of butter Salt and black pepper, to taste Instructions: Place cream and garlic in saucepan and on low heat, reduce the cream to 1 cup. Scoop out potato into a food processor. Puree and add cream, sambal, butter, salt and pepper. Check for seasoning. Keep warm for serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 3791,"Pumpkin-Spiced Mini \Cake\ Balls 1 pkg. (3oz.) JELL-O Vanilla Flavor Instant Pudding 1 tsp. pumpkin pie spice 1/3 cup cold milk 1 cup thawed COOL WHIP Whipped Topping 3 doz. vanilla cake donut holes (1-1/2 inch) 1/4 cup chocolate syrup Instructions:

1. Beat pudding mix, spice and milk with whisk in medium bowl for 2 min. Stir in COOL WHIP.
2. Cut a thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each together gently to secure.
3. Place cut-sides down on plate. Drizzle with chocolate. Variation: Do not cut slices off bottoms of donut holes. Prepare recipe as directed. Insert lollipop stick into center of each donut hole to serve. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 3792,"Sausage and Clams With Polenta 1 cup instant polenta 2 tablespoons extra-virgin olive oil 4 cloves garlic, sliced 1 bunch broccoli rabe, florets chopped, or 1/2 head escarole, chopped Kosher salt and freshly ground pepper 3/4 pound hot or sweet Italian sausages, cut into chunks 1 pint grape tomatoes, halved 3/4 cup dry white wine 16 littleneck clams, scrubbed Chopped fresh parsley, for topping (optional) Instructions: Cook the polenta as the label directs; keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes. Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3793,"Hopple Popple with Crispixandtrade;-Potato Pancake 2 tablespoons olive oil 1 small red pepper, seeded and diced 1 small onion, diced 2 Italian sausages, removed from casings Kosher salt and freshly ground black pepper 6 eggs, beaten 1/2 cup Cheddar cheese, grated 3 tablespoons olive oil, divided 1 tablespoon butter 1 cup sliced onions 2 cups KELLOGG'S? CRISPIX? cereal 1/2 cup milk 1 egg, lightly beaten 1/2 cup grated potato (about 1 large potato) Kosher salt Instructions: Preheat the oven to 350 degrees F. To make the Hopple Popple: In a large, deep, oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add the pepper and onion to the pan and saute for 4 minutes. Crumble the sausage into the pan and saute until the sausage is cooked through, stirring occasionally, about 6 to 7 minutes. Season the mixture with salt, and pepper, to taste. Pour the beaten eggs over the sausage mixture, top with grated cheese and transfer to the oven. Bake until the eggs are just firmed up, about 15 minutes. To make the CRISPIX?-Potato Cakes: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat and saute the onions for 5 minutes, stirring occasionally. Remove from the heat and set aside to cool. Pour the cereal into a large bowl and pour the milk over top. Allow the mixture to sit for 3 minutes so the cereal will moisten, then drain out the milk. Stir together the moistened cereal, cooked onions, beaten egg, grated potato, salt and pepper. Stir the mixture to combine well. In a large nonstick pan, heat 2 tablespoons olive oil over medium-high heat. When the oil is hot, drop 1/2 cup portions of the cereal mixture into the pan. Cook the cakes until golden brown and crispy, about 2 to 3 minutes per side. Cook's Note: Be sure to flip them over and cook both sides. Transfer the cakes to a paper towel to drain the excess oil and then season lightly with salt. Serve the CRISPIX? cakes alongside the Hopple Popple. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 3794,"Chocolate Chip Walnut Cupcakes 1/2 cup finely chopped walnuts 1 cup mini semisweet chocolate chips, plus 1/4 cup for garnish 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge) 2 eggs, at room temperature 1/2 cup vegetable oil 1/4 cup water 4 ounces mascarpone cheese, at room temperature 4 ounces cream cheese, at room temperature 3 cups powdered sugar, sifted Instructions: Special equipment: 12 paper cupcake liners, a 12-cup muffin pan For the cupcakes: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix. Toss until all the ingredients are coated. Set aside. In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water. Stir for 20 seconds until blended. Fold in the walnuts and chocolate chips. Spoon the mixture into the prepared pan (cupcake liners will be full). Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs. Cool the cupcakes in the pan for 10 minutes. Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes. For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use. Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature. ","[Pinot Grigio, Riesling, Moscato, Sparkling wine]

" 3795,"Chive and Cheddar Cheese Puffs 1/2 cup whole milk 1/2 cup water 5 tablespoons unsalted butter 1 teaspoon Kosher salt 1/4 teaspoon cayenne pepper 1 1/4 cups all-purpose flour 5 large eggs 4 ounces extra-sharp aged cheddar cheese, shredded (1 cup) 1/3 cup minced fresh chives Instructions:

1. Arrange one oven rack in the top third of the oven and the other in the bottom third. Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
2. In a large saucepan, heat the milk, water, butter, salt, and cayenne over medium heat to a simmer, stirring to melt the butter. Turn off the heat and add the flour all at once. Stir vigorously until smooth and a thin film of dough sticks to the bottom of the pan. Transfer the dough to a mixing bowl.
3. Using an electric mixer, beat the dough on low speed for 1 minute to cool it down. Raise the speed to medium and add the eggs, one at a time, beating very well after each addition. Continue beating, scraping down the bowl occasionally, until the batter is shiny, smooth, and elastic. Reduce the speed to low and beat in the cheese and chives.
4. Drop the batter by teaspoons onto the prepared baking sheets, spacing the mounds 1 inch apart. Bake for 15 minutes, switch the positions of the baking sheets, and bake for 12 to 15 minutes longer or until golden brown, domed, and firm to the touch. Serve warm. ","[Burgundy, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3796,"Chocolate Cornpone with Hot Mexican Chocolate Sauce 1 tablespoon unsalted butter 3 ounces semisweet chocolate, coarsely chopped 1/2 cup all-purpose flour 1/2 cup white cornmeal 1/4 cup sugar 1 tablespoon ancho chili powder 1 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, lightly beaten 1/2 cup buttermilk 1/2 cup sugar 6 large egg yolks 4 ounces semisweet chocolate, melted 2 cups whole milk 1 cup heavy cream 1/2 teaspoon vanilla extract Hot Mexican Chocolate Sauce, recipe follows 1 1/2 cups heavy cream 2 cinnamon sticks 8 ounces bittersweet chocolate, coarsely chopped 1 tablespoon sugar 2 tablespoons ground toasted almonds Instructions: Preheat oven to 375 degrees F. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper. Place chocolate in a double boiler over simmering water and stir until melted. Remove from heat and let cool slightly. Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl. Stir in the eggs and buttermilk and then stir in the melted chocolate. Scrape batter into the prepared pan and bake for 18 to 20 minutes. Cool in the pan on a rack. Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart baking dish. Whisk together the sugar and yolks in a large bowl until pale. Whisk in the melted chocolate, milk, cream, and vanilla extract until combined. Using a fine sieve, strain the custard over the bread chunks. Press on the bread chunks so that they are soaked in the custard mixture. Place the pan in a roasting pan and fill the roasting pan halfway with hot water. Bake for 40 minutes or until the custard is set. Remove and let cool on a rack for 30 minutes before serving. This is best served warm. Spoon into bowls and drizzle with the Hot Mexican Chocolate Sauce. Bring heavy cream and cinnamon sticks to a simmer in a small saucepan. Remove from the heat and let steep for 15 minutes. Remove the cinnamon sticks, add the chocolate and sugar, and cook over low heat until the chocolate is completely melted. Stir in the almonds and transfer to a small pitcher. Keep hot.; ","[Pinot Noir, Tempranillo, Barbera, Zinfandel]

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

recipe: Sweet Potato and Black Bean Tacos with Avocado Salsa 1 medium sweet potato, peeled and diced 1 can black beans, drained" 3797,"Lobster Roll 1/2 cup nonfat plain Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt 3 tablespoons mayonnaise 1 stalk celery, finely chopped 1 tablespoon chopped scallion greens (about 1 scallion) 1 tablespoon fresh lemon juice 1 pound cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups) Salt and freshly ground black pepper 4 whole-wheat hot dog buns 1 tablespoon extra-virgin olive oil Instructions: If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately. Excellent source of: Protein, Niacin, Vitamin B12, Copper, Magnesium, Manganese, Phosphorus, Selenium, Zinc Good source of: Fiber, Vitamin B6, Calcium, Iron, Potassium ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3798,"Eggplant Parm Soup 8 cups (2 quarts) prepared tomato soup 1 Parmesan rind
1 1/3 cups all-purpose flour
2 large eggs, beaten
2 cups Italian-style breadcrumbs
Salt and freshly ground black pepper 1 medium eggplant, peeled and cut into 1-inch cubes
Vegetable oil, for frying
8 slices whole milk mozzarella
2 tablespoons fresh basil, cut into chiffonade
Instructions: Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer. Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack. Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side. Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 3799,"Ciabatta Pizza with Squash Caponata 1/4 cup extra-virgin olive oil 1 1/2 pounds yellow squash and/or zucchini, small dice 1 medium onion, red or yellow, chopped 4 cloves garlic, thinly sliced 1 small red cl, Fresno or Holland, chopped or thinly sliced 2 ribs celery, finely chopped 1 cubanelle pepper, chopped 1 small red bell or sweet red frying pepper, seeded and chopped Kosher salt and freshly ground black pepper 1/2 cup Sicilian green olives, chopped 2 to 3 tablespoons golden raisins 2 to 3 tablespoons capote capers, drained and chopped 1 tablespoon white balsamic vinegar, or a splash of dry wine 1 (14-ounce) can tomato sauce A handful flat-leaf parsley, finely chopped A few leaves fresh basil, torn 1 large loaf ciabatta bread, split horizontally 2 1/2 cups (10-ounce package) shredded provolone, or 1/2 pound caciocavallo cheese, shredded Instructions: Preheat the oven to 450 degrees F. Heat the extra-virgin olive oil in a pot over medium-high heat. Add the zucchini, onions, garlic, cl, celery, cubanelle pepper, red bell pepper, and salt and pepper, to taste. Cook about 10 to 12 minutes to soften vegetables. Add in the olives, raisins, and capers once the veggies start to give off their juice. Add the vinegar, then tomato sauce. Reduce heat to a simmer. Stir in the parsley and basil to finish. Arrange bread on a large baking sheet and top with an even, thick layer of caponata. Then top that with an even layer of cheese and bake for 5 minutes to brown and melt the cheese. Cut each 1/2 loaf into 3 large squares of bread pizza. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 3800,"Mixed Berry Cheesecake 1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted 2 1/2 pounds cream cheese, at room temperature 1 1/2 cups sugar 5 whole extra-large eggs, at room temperature 2 extra-large egg yolks, at room temperature 1/4 cup sour cream 1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract 1 cup red jelly (not jam) such as currant, raspberry, or strawberry 1/2 pint sliced strawberries 1/2 pint fresh raspberries 1/2 pint fresh blueberries Instructions: Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees F. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3801,"Strawberry, Blackberry, Rhubarb Pie 1 ounce fresh mint 3/4 cup sugar
1 quart heavy cream
2 pounds all-purpose flour 2 tablespoons salt
1 teaspoon ground pepper
1 teaspoon sugar
1 pound shortening
2 pounds whole blackberries 2 pounds strawberries, sliced
2 pounds rhubarb, sliced into 1/4- to 1/2-inch pieces
1 lemon, zest and juice 1 lemon, zest and juice
4 cups sugar
3 tablespoons tapioca starch
Instructions: For the whipped cream: Combine the mint, 1 cup water and 1/2 cup of the sugar in a small saucepan over medium heat; cook until sugar dissolves. Let the mixture cool before using. In a large bowl, whip the cream and remaining sugar until it forms stiff peaks. Add the simple syrup and gently fold into the cream until combined. Chill until ready to use. For the crust: Mix the flour, salt, pepper and sugar together in a mixing bowl. Add the shortening and mix with hands until it comes together into pieces the size of bb's. Add cold water little by little until the dough comes together (you can always add water but you can't take it away). Ball up the dough into 6 baseball-size crusts and roll each one out. For the filling: Put the blackberries, strawberries, rhubarb, lemon zest and juice into a large bowl. Add the sugar and tapioca starch and combine. To assemble: Preheat the oven to 350 degrees F. Line five 8-inch deep pie pans with the pie crust. Divide the filling evenly among the pans. Bake until juice is coming out like molten lava, about 45 minutes. Top with the mint whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 3802,"Ultimate Mashed Potatoes 5 pounds Yukon gold potatoes, peeled Kosher salt
1 1/2 cups milk
1 cup high-fat European-style butter, cut into chunks and softened Instructions: Preheat the oven to 200 degrees F. Place the potatoes in a large pot of cool water. (All the potatoes should be fully submerged.) Season the water very generously with salt and boil the potatoes until tender, about 30 minutes. Drain the potatoes and discard the water. Place an oven-safe serving dish in the oven to warm. Press the potatoes through a ricer. (If too large, cut in half before pressing.) Meanwhile, heat the milk in a small saucepot over medium heat. Pour the warmed milk over the riced potatoes. Fold in the butter to combine. Season with salt if necessary. Transfer to the warmed serving dish and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 3803,"Neapolitan Summer Vegetable Pasta Kosher salt and freshly ground black pepper One 24-ounce jar tomato-basil sauce, warmed 5 tablespoons extra-virgin olive oil 1 small eggplant, cut into 1/2-inch cubes 1 small zucchini, cut into 1/2-inch cubes 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, crushed 1 pound bucatini pasta 1 1/2 cups fresh ricotta 1/4 cup fresh basil leaves, chopped Instructions: Bring a large pot of salted water to a boil. Whisk together 1 cup of the tomato sauce with 2 tablespoons oil in a small bowl; set aside. Season the eggplant and zucchini generously with salt and let sit in a colander for 15 minutes. Rinse with cold water and pat dry with a paper towel. Heat the remaining 3 tablespoons oil with the red pepper flakes and garlic in a large skillet over medium-high heat until shimmering but not smoking. Add the vegetables and cook, tossing occasionally, until tender, golden and crisp, about 5 minutes.
Cook the pasta according to the package directions; drain, reserving 1/2 cup pasta water. Return the pasta to the pot along with the pasta water and remaining tomato sauce. Toss to coat and divide among 6 bowls. Top with the vegetables, reserved tomato sauce mixture, ricotta and basil.
","[Barolo, Barbaresco, Chianti, Dolcetto]" 3804,"Quick Sweet-and-Sour Pickle Spears 5 Persian cucumbers, quartered lengthwise 2 dill sprigs
1 clove garlic, smashed
1 cup apple cider vinegar
1/4 cup sugar
2 teaspoons kosher salt
2 teaspoons mustard seeds
Instructions: Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Sauvignon Blanc]" 3805,"Spaghetti Carbonara with Broccoli Kosher salt 4 large eggs Freshly ground pepper 3 slices thick-cut bacon, chopped 12 ounces spaghetti 4 cups broccoli florets, cut into 1-inch pieces (about 8 ounces) 1/3 cup grated Parmesan cheese, plus more for serving 3 scallions, thinly sliced Instructions: Bring a large pot of salted water to a boil. Beat the eggs with a few grinds of pepper in a small bowl; set aside. Cook the bacon in a medium skillet over medium-high heat until browned and crisp, about 7 minutes. Remove the skillet from the heat and stir in 1/2 cup of the boiling water from the pot. Meanwhile, cook the pasta in the pot of boiling water as the label directs for al dente; add the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot over medium-low heat. Add the bacon and stir to coat. Pour in the beaten eggs and gently cook, stirring, until the sauce is thickened and coats the pasta but the eggs are not scrambled, about 2 minutes. Remove the pot from the heat and stir in the cheese and all but 2 tablespoons of the scallions. Stir in enough of the reserved cooking water to make a creamy sauce. Divide among bowls and sprinkle with the reserved scallions and more cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3806,"Zabaglione and Berry Trifle 6 large eggs, separated and brought to room temperature 1 teaspoon vanilla
1 cup (198 grams) granulated sugar 1 cup (120 grams) all-purpose flour
1/4 teaspoon fine sea salt 1/2 cup (56 grams) confectioners' sugar, to finish
1/2 cup (99 grams) granulated sugar 1 tablespoon cornstarch
7 large egg yolks
1/3 cup (78 milliliters) sweet Marsala wine
Pinch of fine sea salt
1 cup (236 milliliters) very cold heavy cream Coffee Simple Syrup, recipe follows 1 quart strawberries, hulled 1/2 cup Dutch-process cocoa powder
1 pint raspberries
1/2 cup brewed coffee 1/2 cup sugar Instructions: For the sponge: Preheat the oven to 350 degrees F. Trace two 8-inch circles on 2 baking sheet-sized pieces of parchment with a marker. Flip them upside down onto 2 baking sheets. Set aside. Into the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and whisk on high until lightened in color. Slowly add the vanilla and 1/4 cup of the granulated sugar and continue whisking until the mixture triples in volume and ribbons when the whisk is lifted from the batter, leaving a trail that takes a few seconds to dissolve back into the mixture, about 5 minutes. Sift the flour over the mixture and fold in to incorporate until there are no pockets of flour left. Transfer the egg yolk mixture to a small bowl and clean the mixing bowl and whisk very well. Add the egg whites to the bowl and mix on high until just foamy. Add the salt and then slowly add the remaining 3/4 cup granulated sugar, whisking on high until the meringue holds stiff, glossy peaks, 3 to 5 minutes. Transfer a scant cup of the meringue to the egg yolk mixture and fold to combine and lighten. Add the remaining whites to the egg yolk mixture and gently fold into the batter until no white streaks remain. Transfer the batter to a large pastry bag fitted with a medium open tip (Ateco 806) and pipe 4 circles onto the parchment using the traced circles as guides, starting from the middle and spiraling out. Sift an even layer of confectioners' sugar over the batter. Bake until the layers are gold brown and springy, 20 to 25 minutes. Let cool completely, then trim the layers using an 8-inch cake pan as a guide and a sharp knife to make the layers perfectly round. For the filling: Whisk together the granulated sugar and cornstarch in a small bowl to combine. In a heatsafe bowl, whisk together the yolks, Marsala, salt and sugar-cornstarch mixture to combine. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl (otherwise you could scorch the eggs). Heat, whisking constantly, until the sugar is completely dissolved, the mixture thickens to the point that it coats the back of a wooden spoon and a candy thermometer inserted in the center reads 170 degrees F, 5 to 10 minutes. Remove from the heat and allow to cool to room temperature. Whip the cream in a bowl with a mixer to stiff peaks. Fold together the whipped cream and cooled egg yolk mixture (zabaglione). Transfer the cream filling to a pastry bag with a large open tip. For the trifle: Place a sponge round in the bottom of a trifle dish. Using a pastry brush, brush a generous layer of the Coffee Simple Syrup onto the sponge layer. Slice half of the strawberries in half and place them cut-side out around the sides of the trifle dish. Then place a few whole strawberries in the center. Pipe an even layer of the cream filling over the layer and sift an even layer of cocoa powder on top of that. Top with another sponge round, brush with the coffee syrup and then top evenly with the raspberries. Pipe the cream filling on top of the raspberries and dust with cocoa powder. Top with another sponge, brush with coffee syrup and spread with a thin even layer of the cream filling. Dust with cocoa powder and decorate the top with more cream filling and the remaining berries. (Reserve the remaining sponge for another use.) Put the coffee and sugar in a saucepan and heat, stirring, until the sugar is dissolved. Remove from the heat and let cool. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 3807,"Pompano Pontchartrain 6 (8-ounce) pompano fillets, skin on Salt and white pepper 1 to 2 tablespoons oil, plus 1 to 2 tablespoons more, if needed 1 1/2 pounds jumbo lump crabmeat, picked over 10 ounces (2 1/2 sticks) butter, melted 1 ounce parsley leaves, chopped Parsley sprigs, for garnish 3 lemons, halved Instructions: Season the fish with salt and white pepper. Heat oil in a large skillet or grill pan over medium-high heat. Add fish, skin side up, and cook for about 3 minutes or until browned. (You may have to cook fish in 2 batches, add more oil as necessary.) Flip fish and cook for an additional 3 minutes or until cooked through. Keep warm. While the fish is cooking, heat the crabmeat and melted butter in another large skillet over medium heat. Season with salt and pepper. Cook just until crabmeat is hot. To serve, place a pompano fillet in the center of each plate, and top with 3 ounces of crabmeat. Garnish with chopped parsley, parsley sprigs, and a lemon half. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3808,"Smoked Salmon Puffs One 9-ounce sheet frozen puff pastry, thawed 1 large egg, beaten 2 tablespoons white wine vinegar 3 sun-dried tomatoes (not packed in oil) 1 Kirby cucumber or 1/4 English cucumber 8 ounces cream cheese, at room temperature 2 tablespoons finely sliced chives Kosher salt 2 ounces smoked salmon 1/2 teaspoon black sesame seeds Instructions: Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment. Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg. Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.) Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.) Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3809,"Caramelized Pear Spring Roll with Blood Orange Cream Sauc 3 tablespoon unsalted butter 2 tablespoons brown sugar 2 anjou pears, cored and sliced thinly 1 tablespoon ground cinnamon 1/4 cup heavy cream 1 tablespoon sugar 2 blood oranges, sectioned, crushed and strained for the juice 1 large egg 2 large spring roll wrappers Orange zest, for garnish (optional) Instructions: In a medium size saute pan, place butter, brown sugar, pears, and cinnamon, and cook until the pears are fork tender. When cooked, remove from the heat and set aside to cool, about 30 minutes. To prepare the blood orange sauce: In small saucepan combine cream, sugar, and blood orange juice, bring to a simmer and reduce by half. Remove from the heat and let cool. Preheat a fryer to 350 degrees F. To make the rolls, crack the egg into a small bowl and gently stir with a fork. Lay out each spring roll sheet and brush them with the egg wash around corners of the wrapper. Place 1/2 of the pear mixture in the center of a wrapper, and roll wrapper, pinching sides when finished. Repeat with remaining pear mixture and spring roll wrapper. Carefully place the rolls in the fryer for about 1 minute or until desired crispness. To plate, place sauce in middle of plate, cut rolls on a slant and place on each other. Garnish with orange zest, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3810,"Poker Chip Pancake Stacks with Maple and Cream Cheese Frosting 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature 1/2 cup (4 ounces) cream cheese, at room temperature 3/4 cup confectioners' sugar 1/8 to 1/4 teaspoon ground cinnamon 2 tablespoons maple syrup 1 cup of your favorite prepared pancake mix 1/2 cup blackberries or raspberries, for garnish 1/4 cup miniature chocolate chips, for garnish Instructions: Position an oven rack in the middle of the oven and preheat to 200 degrees F. In a large mixing bowl, use a hand mixer to whip 1 stick (1/2 cup) of the butter and the cream cheese together until smooth. On low speed, gradually add the confectioners' sugar and ground cinnamon and whip until well combined. Add the maple syrup and whip until light and fluffy. Cover with plastic wrap and reserve. Make the pancake batter according to the package directions. Heat an electric griddle or 2-burner cast-iron griddle pan on medium-low heat. Melt 2 tablespoons of the remaining butter and drop teaspoons of the pancake batter onto the griddle. When the pancakes start to lightly brown on the bottom and the tops start to lightly bubble, use a small offset spatula to flip them. Cook until the second sides are lightly browned and the pancakes are cooked through, about 2 minutes total. Remove the pancakes to a baking sheet and place in the oven to keep warm while you cook the remaining pancakes. Wipe the griddle with a paper towel, melt the remaining butter and cook the remaining pancakes, about 48 miniature pancakes total. To assemble, spread 2 teaspoons of the reserved frosting on 2 of the pancakes (1 teaspoon on each pancake). Stack the pancakes on top of one another. Top with another pancake and a dollop of frosting, and garnish with either berries, miniature chocolate chips or a combination of both. Repeat with the remaining pancakes, frosting and toppings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3811,"Lemon-Tahini Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, at room temperature 1 cup packed dark brown sugar 2/3 cup tahini, well stirred 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/4 cup sour cream 1 1/2 cups confectioners' sugar 1 teaspoon finely grated lemon zest, plus 3 to 4 tablespoons lemon juice Pinch of salt Instructions: Make the cookies: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in the tahini. Beat in the eggs one at a time until combined, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the sour cream. Cover the dough with plastic wrap and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoon-size balls of dough and arrange about 1 1/2 inches apart on the prepared pans. Bake until the cookies are set around the edges but still soft in the centers, 12 to 14 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Make the glaze: Combine the confectioners' sugar, lemon zest, 3 tablespoons lemon juice and the salt in a medium bowl; whisk until smooth. (If the glaze is too stiff, add more lemon juice, 1 teaspoon at a time.) Drizzle on the cooled cookies. Let set about 10 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3812,"Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette 2 teaspoons cumin seeds 1/4 cup extra-virgin olive oil 2 1/2 tablespoons apple cider vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 large shallot, finely chopped (about 1/2 cup) One 14.5-ounce can vegetable broth (about 2 cups) 1 1/4 cups whole-grain quinoa, preferably organic Nonstick vegetable oil spray One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered 3/4 cup walnut pieces, toasted, or 1/3 cup roasted salted sunflower seeds 1/2 cup dried cranberries 1 large bunch watercress Instructions: For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside. For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F. Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork. Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend. Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3813,"Roasted Shrimp with Feta 4 tablespoons good olive oil, divided 1 1/2 cups medium-diced fennel 1 tablespoon minced garlic (3 cloves) 1/4 cup dry white wine 1 (14 1/2-ounce) can diced tomatoes 2 teaspoons tomato paste 1 teaspoon dried oregano 1 tablespoon Pernod 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on 5 ounces good feta cheese, coarsely crumbled 1 cup fresh bread crumbs (see note) 3 tablespoons minced fresh parsley 1 teaspoon grated lemon zest 2 lemons Instructions: Preheat the oven to 400 degrees. Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes. Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp. Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3814,"Slow-Roasted Aromatic Shoulder of Pork 1 pork shoulder, skin scored (approximately 12 to 14 pounds) 6 garlic cloves 1/2-inch piece fresh ginger 2 fresh red chiles or 1 teaspoon dried red pepper flakes 3 tablespoons olive oil (not extra-virgin) 4 tablespoons sherry or rice vinegar Instructions: The pork takes 24 hours to cook, which is no cause for alarm, because for about 23 hours and 55 minutes you are ignoring it absolutely. And it makes your house smell like a home should. So, if you're planning to eat this for Sunday lunch, at about Saturday lunchtime, preheat your (clean) oven to the hottest it will go. Sit the pork skin-side-up on a rack over a roasting pan. I like to use a mortar and pestle to make my paste but you could just grate the garlic and ginger (a microplane grater is the tool for the job) and stir in chiles, a tablespoonful of oil and 2 of vinegar if you want. Otherwise, pound together the peeled chopped ginger and peeled cloves with the fresh chiles, adding a tablespoonful of oil and 2 of vinegar when they're squished and paste-like. Using your fingers, rub this paste over the scored skin, pushing bits into the cut lines of the rind. Stagger across to the oven and put in the tray, leaving it for 30 minutes. Meanwhile, into the bowl in which you mixed the paste, pour the 2 remaining tablespoons each of oil and vinegar. When the pork's had its half an hour, remove it from the oven, and turn the temperature down to 225 degrees F. Now turn the pork over: I find it easiest to lift it by hand wearing oven mitts. It makes them dirty, OK, but there is the washing machine... Pour the oil and vinegar over the underside (which is now uppermost on the rack) and put the pork back in the low oven, leaving it there for 23 hours. (Actually, you could leave it longer. One of the joys of this is that it cannot overcook.) Anyway, after 23 hours, or 30 to 40 minutes before you actually want to eat, turn the oven back to the highest it will go, remove the pork and turn it back crackling side up. Put it back in the oven for 30 minutes, in which time it will get hot and crisp, though you can give it another 10 if you feel it needs it. Remove, slice off the crackling in a horizontal swipe of the knife and break it into manageable pieces, then start carving or pulling at the tender meat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 3815,"Thai Green Curry Shrimp 8 lime wedges, garnish 2 tablespoons vegetable oil 2 cups diced eggplant (1/2-inch dice) 1/2 cup chopped white onions 1 cup thinly sliced green bell peppers 2 teaspoons minced garlic 2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat 6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest 2 tablespoons nam pla (Thai fish sauce) 1 (14-ounce) can unsweetened coconut milk 1 cup shrimp stock, fish stock or bottled clam juice 1 1/2 pounds medium shrimp, peeled and deveined 1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint) 1/4 teaspoon salt Steamed white rice, accompaniment Instructions: In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat. Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 3816,"Fettuccine 1 pound 00 flour, plus more for dusting 25 large egg yolks
Semolina flour, for dusting
Instructions: Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow. Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes. Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough. Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3817,"Classic Creme Brulee 3 cups heavy cream 3/4 cup sugar 1 vanilla bean, split and scraped 1 tablespoon dark rum 8 large egg yolks Extra sugar for the caramel top Instructions: Preheat oven to 300 degrees. In a medium saucepan, combine the cream, 1 tablespoon of sugar and the vanilla bean. Bring to a scald. Meanwhile, put the remaining sugar, rum and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Strain into a pitcher. Divide the custard among 8 ramekins. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake for 35-45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath, then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with the tip of a propane torch flame. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 3818,"Spanish Tortilla 2 1/2 cups sliced Yukon gold potatoes 1 tablespoon kosher salt, plus 1 teaspoon 1 tablespoon olive oil 1 cup red onion, sliced 1/8-inch 1 cup chopped chorizo sausage 8 eggs 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon cracked black pepper 2 tablespoons vegetable oil Picante Tomato Sauce, recipe follows 1/4 cup white wine vinegar 2 tablespoons brown sugar 2 teaspoons kosher salt 1 tablespoon minced ginger 1 tablespoon minced garlic 1 teaspoon yellow mustard seeds 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1/2 teaspoon curry paste Pinch saffron 1/4 cup olive oil 4 cups chopped Roma tomatoes 1 1/2 cups tomato juice, fresh or bottled Instructions: Preheat the oven to 350 degrees F. In a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water. Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking. In a large skillet over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored. Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo. In a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce. Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat. In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 3819,"Avocado Salad 1 bunch watercress 2 bunches red leaf lettuce 3 avocados 1/4 cup white vinegar 1 1/4 cups olive oil 1 tablespoon lemon pepper Instructions: Wash and dry the watercress and lettuce. Cut lettuce into bite size pieces and arrange on 4 salad plates. Place watercress on top of lettuce in the center of the plate. Cut the avocados in half and slice 4 (1/2-inch) thick slices. Fan over the watercress. Whisk vinegar, olive oil, and lemon pepper together. Drizzle mixture evenly over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 3820,"Breakfast for Dinner Sausage-and-Egg Burgers 1/4 cup mayonnaise 2 teaspoons honey 2 teaspoons sriracha 4 sesame-seed hamburger buns 4 lettuce leaves 4 tomato slices 12 thin rings red onion 1 pound bulk breakfast sausage 1 tablespoon vegetable oil 4 slices Cheddar 4 large eggs Kosher salt and freshly ground black pepper Instructions: Mix together the mayonnaise, honey and sriracha in a small bowl. Spread on the inside of both halves of all the buns. Divide the lettuce, tomato and onion evenly among the bottom buns. Divide the sausage into 4 even pieces and pat and squeeze each piece into a ball. Put each ball on its own piece of plastic wrap and flatten into a thin patty 4 to 5 inches wide. Heat the oil in a large nonstick skillet over medium-high heat. Remove the patties from the plastic wrap, add them to the skillet and cook until browned on both sides and cooked through, about 3 minutes per side. Lay a slice of Cheddar on each patty, cover the skillet and cook until the Cheddar melts, about 30 seconds. Transfer the patties to the bottom buns. Crack the eggs into the skillet, sprinkle with some salt and pepper and cook until the egg whites are set and the bottoms and edges are crispy and the yolks are still runny, 2 to 3 minutes. Set an egg on top of each sausage patty and top with the top buns. Eat right away.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 3821,"Black Bean Soup 1 pound dried black beans 4 cloves garlic 2 onions, roughly chopped 1 green bell pepper, seeded and roughly chopped 1/4 bunch fresh cilantro Extra-virgin olive oil 2 sprigs fresh oregano 2 tablespoons ground cumin 1 smoked ham hock 1 jalapeno, split 1 3/4 quarts low-sodium chicken stock Kosher salt and freshly ground black pepper 1 cup sour cream 2 teaspoons lime zest Lime wedges, for garnish Cilantro sprigs, for garnish Instructions: Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro. Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender. When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside. Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup. Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 3822,"Western Baked Chicken 1 whole chicken 1/2 cup chopped celery 1/4 cup grated carrots 1/2 cup chopped onion 1/4 cup chopped green bell peppers 1/4 cup chopped red bell peppers 7 cups chicken stock 1 tablespoon dried parsley 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 teaspoon chicken base 2 drops egg coloring (optional) Cornstarch 2 eggs 1/4 teaspoon chicken base 1 teaspoon dried parsley 2 drops egg coloring (optional) 1 cup water 4 cups all-purpose baking mix 1 1/2 to 2 cups chicken gravy Instructions: Simmer the chicken in water until meat begins to fall from the bones, about 1 hour. Remove chicken from water to cool. Chill the water. Grease will come to the top. Remove grease and retain chicken stock. Remove the meat from the chicken and chop, discard bones and skin. Place all the vegetables in a large pot or Dutch oven. Cover with water, bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain off the water. Add chicken stock, parsley, chopped chicken, pepper, garlic powder, chicken base, and egg color. Mix a few tablespoons of cornstarch with an equal amount of water. Add, little by little, to the pot until the mixture is thickened to the desired consistency. Note: cornstarch doesn't come to its full thickening power until it comes to a boil. Dumplins: Preheat the oven to 350 degrees F. Place eggs, chicken base, parsley, and egg coloring in mixing bowl. Whisk with a fork until well mixed. Add water and baking mix. Mix on low speed for 3 minutes using a dough hook or paddle. Put 1 1/2 cups of gravy in a large baking pan, drop dumplings in the gravy using a tablespoon or 2-ounce scoop. Dip scoop in oil often to prevent sticking. Cover with foil and bake for 30 minutes. Dumplings are done when they spring back the touch. Dumplings will not be brown. Serve Hot! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 3823,"Ratatouille Veggie Toss 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 small to medium zucchini, 1-inch dice 1 medium onion, 1-inch dice 1 (15-ounce) can stewed tomatoes Salt and pepper A handful chopped flat-leaf parsley Instructions: Heat a skillet over medium high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes. Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3824,"Crispy Chicken Thighs with Butternut Squash and Escarole 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups) 2 leeks (white and light green parts only), halved lengthwise, sliced 1/2 inch thick and rinsed well 2 tablespoons chopped fresh sage 1 large head escarole, roughly chopped 1 tablespoon dijon mustard 1 tablespoon pure maple syrup Instructions: Place a baking sheet on the top oven rack and preheat to 475 degrees F. Season the chicken thighs with salt and pepper; arrange skin-side up on the hot baking sheet, leaving some space between each piece. Bake until the chicken is cooked through and the skin is crisp, 25 to 30 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the squash, leeks and 1/2 cup water. Cover and cook until the squash is almost tender and the leeks are softened, 6 to 7 minutes. Add the sage, escarole and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Cover and cook until the escarole is wilted, 6 to 7 minutes. Gently stir the mustard and maple syrup into the skillet. Season with salt and pepper. Serve the chicken with the squash and escarole. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3825,"Pumpkin Lasagna 1 medium onion, chopped 4 to 6 garlic cloves, chopped 1 tablespoon olive oil 1 pound spicy Italian sausage, casing removed 1 large zucchini, cubed 1 (28 ounce) can tomato sauce 1 cup red wine Kosher salt, freshly ground black pepper and spices, to taste 1 pound ricotta cheese 1 cup shredded mozzarella cheese 1 cup shredded romano cheese 2 eggs 1 1/2 cups pumpkin puree 1 pound cooked lasagna noodles Instructions: In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside. In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally. In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling. (You can add a pinch of cinnamon and it gave it a different flavor.) Preheat oven to 350 degrees F. Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 3826,"Creamy Caramel Sauce 1 1/2 cups sugar 1/3 cup water 1 1/4 cups heavy cream Instructions: Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits. ","[Chardonnay, Riesling, Moscato, Port]" 3827,"One-Pot Cheesy White Rigatoni with Peas for Two 1 tablespoon olive oil 1 small leek, white and light green parts, thinly sliced into half-moons
1 stalk celery, finely chopped, plus leaves, for garnish
Kosher salt and freshly ground black pepper
1 clove garlic, minced
6 ounces mezze rigatoni
1/2 cup dry white wine
1 teaspoon lemon zest plus juice of 1/2 lemon
1 cup frozen peas
1/2 cup low-moisture shredded mozzarella (2 ounces)
1/2 cup grated Parmesan (1 1/2 ounces)
1/3 cup heavy cream
1 tablespoon capers
1 tablespoon chopped fresh rosemary
1 teaspoon fresh thyme leaves, chopped Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes. Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3828,"Mamma's Mac and Cheese 1 pound elbow macaroni 2 tablespoons butter 2 tablespoons flour 2 cups milk Salt and pepper, to taste 2 cups plus 1/2 cup shredded sharp Cheddar Instructions: Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside. In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 3829,"Blood Orange Vampire Punch 1 cup sugar 3 cups blood orange juice 1 cup tart cherry juice 1/2 cup fresh lemon juice (from 2 to 3 lemons) 1 cup tequila or mezcal (optional) Red gel icing, for decorating Instructions: Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Transfer to a medium bowl and refrigerate until chilled, about 1 hour. Combine the blood orange juice, cherry juice, lemon juice, chilled simple syrup and 2 cups cold water in a pitcher. Refrigerate until chilled, at least 30 minutes. Just before serving, stir the tequila into the punch, if using. Decorate the rim of the pitcher with red gel icing, allowing some to drip down the side. Serve over ice. ","[Sangiovese, Pinot Noir, Tempranillo]" 3830,"Pork Chops with Mushroom Madeira Sauce 1 tablespoon grapeseed oil 2 (1 1/2-inch) pork chops Salt and coarsely ground black pepper Madeira Sauce, recipe follows 2 tablespoons butter, divided 1 tablespoon minced shallots 1 tablespoon minced garlic 5 to 6 cremini mushrooms, sliced 1 tablespoon all-purpose flour 1/2 cup Madeira wine 1/4 cup beef broth 1 teaspoon chopped fresh thyme leaves 1 tablespoon chopped fresh parsley leaves Instructions: Preheat oven to 400 degrees F. In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce. In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 3831,"Mashed Potatoes with Olive Oil and Pancetta 3 pounds Yukon gold potatoes, peeled and cubed Kosher salt 2 ounces pancetta, cubed very small 1/2 small yellow onion, chopped fine 1 cup whole milk Freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoon roughly chopped fresh parsley Instructions: Add the potatoes to a large pot of cold water. Season well with salt and bring to a boil. Simmer until tender, 15 to 20 minutes. Meanwhile, add the pancetta and onions to a large skillet. Turn on the heat to medium-high, and saute until the pancetta is crisp and golden. Add the milk and season with salt and pepper. Heat until hot.
Drain the potatoes well in a colander. Use a food mill to rice the potatoes into the milk mixture. Fold together the potatoes with the hot milk, olive oil and chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3832,"Family Corn Pudding 2 cups corn (see Cook's Note) 1/4 cup milk or half-and-half 2 eggs, beaten 2 tablespoons melted unsalted butter 1 tablespoon all-purpose flour 1 teaspoon salt 1 tablespoon sugar 1 teaspoon vanilla extract Pinch ground cinnamon Pinch ground nutmeg Instructions: Preheat the oven to 350 degrees F and grease a 9 by 9-inch baking dish. In a large bowl beat together all the ingredients. Pour into the prepared baking dish and bake in the oven until the pudding is completely set, about 20 to 30 minutes. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 3833,"Portobello Cream Sauce with Whole-Wheat Linguini 1 tablespoon extra-virgin olive oil 2 tablespoons butter 4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced 1 teaspoon ground thyme 1 large shallot, finely chopped 2 cloves garlic, sliced Salt and freshly ground black pepper 1/3 cup port or Marsala, your choice of flavoring 1/2 cup chicken stock-in-a-box 1 1/2 cups heavy cream A few grates nutmeg 1 pound whole-wheat linguini 1 cup walnut pieces Freshly grated Parmigiano-Reggiano 1 large bunch watercress or upland cress Instructions: In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl. Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 3834,"Chocolate Chiffon Pie 1 3/4 cups gingersnap crumbs 2 tablespoons unsalted butter, melted 1 tablespoon granulated sugar 2 1/2 teaspoons unflavored gelatin (1 package) 1 cup whole milk 1/4 cup unsweetened Dutch-process cocoa powder 1/4 cup plus 2 tablespoons granulated sugar Pinch salt 4 large egg yolks 3 large egg whites, at room temperature 1 teaspoon vanilla extract 1 cup heavy whipping cream 1 tablespoon confectioners' sugar Dark chocolate, for garnish Instructions: Preheat the oven to 325 degrees F. For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack. For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms. In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved. Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes. In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions. Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours. For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired. Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method. A viewer or guest of the show, 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. ","[Pinot Noir, Barbera, Tempranillo, Riesling]

" 3835,"Spaghetti and Meatball Cake 1 cup (2 sticks) unsalted butter, softened at room temperature 3 cups light brown sugar, packed 4 eggs 2 teaspoons pure vanilla extract 3/4 cup unsweetened cocoa powder 1 tablespoon baking soda 1/2 teaspoon salt 3 cups sifted cake flour 1 1/3 cups sour cream 1 1/2 cups hot coffee Vanilla Buttercream, recipe follows Chocolate Truffle Meatballs, recipe follows Strawberry puree, recipe follows 1 cup sugar 1/2 cup water 4 egg whites (about 1/2 cup) 2 cups butter, cut up 1 teaspoon vanilla 1 1/2 cups heavy cream 12 ounces best-quality bittersweet chocolate, chopped 1/2 cup smooth peanut butter 1 1/2 pounds semisweet chocolate 1 1/2 cups Dutch-process cocoa powder 1 pint fresh strawberries Water, to adjust consistency Sugar, to taste Instructions: Preheat the oven to 350 degrees F. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed or parchment paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer,) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top with a thin \crumb\ layer to seal all the crumbs in and chill. Repeat with a finishing layer of butter cream. Place about 2 cups of butter cream in a potato ricer and press it through onto the top of the cake moving it in a circular motion to look like spaghetti. Place chocolate truffle meatballs around on top and chill until ready to serve. Just before serving, pour on the strawberry puree. In a saucepan place the sugar and carefully pour the water around the edge. Using your finger make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.) Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is softball slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled. Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed). Keep at room temperature while frosting the cake. Heat the heavy cream in a small saucepan, and as soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Pour the hot cream into the bowl. Whisk until the chocolate is melted and the mixture is smooth, add the peanut butter and whisk until smooth. Cover and let rest in a cool place overnight--do not refrigerate. The mixture will become firm but not hard. The next day, scoop balls of truffle mixture using an ice cream scoop onto baking sheets lined with parchment paper. Refrigerate until set, about 1 hour. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight. Melt the semisweet chocolate in the top of a double boiler set over barely simmering water. It should be liquid, but not so hot that you can't touch it. Spread the cocoa powder out on a sheet pan with sides. Working in 2 batches to avoid crowding the pan of cocoa, dip the frozen truffles one at a time into the melted chocolate, shaking off any excess. Set coated truffle on the cocoa. Gently but thoroughly shake pan containing the truffles and the cocoa after the chocolate has started to set until truffles are completely coated. Carefully remove to another pan and refrigerate, uncovered for 30 minutes. Transfer to an airtight container and keep chilled. In a blender, puree the strawberries and add a teaspoon of water if necessary to adjust consistency to a thick, but not pasty consistency. Adjust sweetness to taste with sugar. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 3836,"Spinach and Kale Salad 2 tablespoons olive oil 1 red bell pepper, diced 2 garlic cloves, diced 1 bunch of Kale, chopped 1 bunch of spinach, chopped Salt and freshly-ground black pepper to taste 4 tablespoons balsamic vinegar Instructions: Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 3837,"Muffuletta Bruschetta 1 cup pitted Kalamata olives 1 cup pimiento-stuffed Manzanilla olives
1/2 cup roughly chopped roasted red pepper (about 1 whole pepper, jarred or fresh)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons roughly chopped fresh parsley
1 tablespoon roughly chopped fresh oregano
Freshly ground black pepper 1 baguette (about 24 inches long), sliced on the bias into forty 1/4-inch-thick rounds Twenty 1/4-inch slices fresh mozzarella (1 1/2 pounds), cut into half-moons
10 thin slices provolone cheese (7 ounces), cut into quarters 10 thin slices mortadella (3 ounces), cut into quarters 10 thin slices capicola (3 ounces), cut into quarters 10 thin slices Genoa salami (3 ounces), cut into quarters 40 small fresh basil leaves
Instructions: For the olive spread: Combine the Kalamata and Manzanilla olives, red pepper, olive oil, vinegar, parsley and oregano in a food processor. Pulse 8 to 10 times, until evenly incorporated but still chunky (nothing larger than pea-size). If not using immediately, transfer the spread to an airtight container and refrigerate for up to 4 days. (Makes 2 cups.) For the bruschetta: Lay the baguette slices on two baking sheets. Top each slice with 1 teaspoon of the olive spread. Then layer the slices with a piece of mozzarella, followed a piece each of provolone, mortadella, capicola and salami. (At this point, the bruschetta can be stored in the refrigerator for up to 4 hours; remove from the fridge 30 minutes prior to serving.) Finish the bruschetta with a small dollop of olive spread, and garnish with a basil leaf. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 3838,"Burrata with Broccoli Rabe and Grilled Garlic Bread 1/4 cup extra-virgin olive oil, plus more for brushing 7 cloves garlic, smashed
1 bunch broccoli rabe (including the leaves), cut into 1- to 2-inch pieces
1/4 teaspoon red pepper flakes
Flaky sea salt
8 1/2-inch-thick slices country bread
Freshly ground pepper Burrata, for serving Instructions: Heat the olive oil in a pot over medium heat. Add 6 garlic cloves and saut until golden, 2 minutes. Add the broccoli rabe, red pepper flakes and a pinch of salt. Cover and cook, tossing occasionally, until tender, 8 to 12 minutes. Meanwhile, grill the bread on a grill pan over medium heat until well marked and golden, 2 to 3 minutes per side. Rub both sides with the remaining smashed garlic clove and brush with olive oil; season with salt and pepper.
Serve the broccoli rabe with burrata, flaky sea salt and the grilled garlic bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3839,"Denise's Chocolate Sauce 1 cup dry red wine 1/2 cup sugar 2 tablespoons mulling spices 1 teaspoon minced orange peel 1/2 cup Dutch cocoa powder 1/2 cup light corn syrup 1-ounce semisweet chocolate, chopped Mint, for garnish Serving suggestion: Vanilla Bean Ice Cream Instructions: Combine first 4 ingredients in a small saucepan and bring to a simmer over low heat. Cook for 5 minutes. Turn off the heat, cover and let steep for 15 minutes. Strain out the solids and return the liquid to a clean saucepan over low heat. Add the cocoa powder and corn syrup and whisk until smooth. Simmer for 2 minutes. Turn off the heat, add the chopped chocolate and stir until melted. Cool to room temperature. May be covered and stored in the refrigerator for up to 1 week. Drizzle over vanilla bean ice cream and garnish with mint. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 3840,"Chicken with Peanut Curry Sauce 2 tablespoons canola oil 1 1/2 pounds chicken breast, cut in 1-inch pieces Salt and pepper 8 ounces frozen cut green beans, thawed (recommended: C&W) 8 ounces frozen pepper strips, thawed (recommended: C&W) 1 1/2 cups light coconut milk 1/2 cup low-sodium chicken broth 1 tablespoon red curry paste 1/3 cup chunky peanut butter 2 tablespoons brown sugar 2 tablespoons lime juice, plus wedges for garnishing Coconut Rice, recipe follows Cilantro sprigs for garnishing 3/4 cup light coconut milk (recommended: A Taste of Thai) 1 cup low-sodium chicken broth 1/2 lime, juiced 2 cups instant rice 1/4 cup shredded sweetened coconut, toasted Instructions: Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes. While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice. In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve. ","[Chardonnay, Gewrztraminer, Pinot Grigio, Vermentino]" 3841,"Tummy-Yum Bread Pudding 1 1/2 loaves white or wheat bread (day-old bread works great) 1 1/2 cups whole milk 1 cup sugar 3/4 cup melted butter or margarine 2 tablespoons vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 eggs, beaten 16-ounce can fruit cocktail 8 1/4-ounce can crushed pineapple 1/2 cup chopped pecans 1/2 cup dark raisins Instructions: Preheat 350 degrees F. Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the milk, sugar, butter, vanilla, cinnamon, nutmeg, and eggs. Mix well, until the sugar dissolves. Add the fruit cocktail, pineapple, pecans, and raisins, and then gently fold in the torn bread, making sure it soaks up the liquid ingredients. Pour equal amounts of the mixture into 2 greased 9 by 13-inch baking pans. Bake for 40 minutes, stirring once after 15 or 20 minutes. Stirring helps rich bread pudding bake evenly. Serve cold or hot, depending on the season and your mood. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 3842,"Basmati Rice 1 cup basmati rice, rinsed thoroughly 1 1/2 cups water Salt Instructions: Heat water to a boil and stir in rice and salt. Cover and lower to a simmer. Cook rice for 20 minutes. Remove pot from heat and let stand 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 3843,"Pork Tenderloin with Polenta Cakes 2 pounds button mushrooms 6 cups beef broth (not bouillon) You may use canned consomme or beef broth 2 cups French onion soup (may use canned French Onion or homemade) 1 stick unsalted butter 2 cups red wine 1 tablespoon fresh rosemary (optional) 1 1/2 pounds pork tenderloin Flour Salt and pepper to taste 1 tablespoon oil or butter 2 to 3 tablespoons red wine Pat butter Fresh Rosemary sprigs (one per guest) 1 package polenta 1 egg beaten 1/2 cup flour 1 tablespoon Parmesan cheese Salt and pepper to taste Oil Instructions: Mushrooms: Pick mushrooms that are small and the gills on the underneath side are closed. Gently wash mushrooms and drain. Put all the mushrooms in large Dutch oven and begin cooking on medium heat. Water will be rendered from the mushrooms. If no liquid is rendered from the mushrooms, add 1 cup of broth to begin cooking. When the mushrooms have shriveled, add the broth and the onion soup. Cook slowly for about 2 hours until the mushrooms are darker in color and tender. If more liquid is needed, add water. After 2 hours add the wine and cook 1 hour more. The liquid should be reduced by 2/3 by now. Add the rosemary and butter and keep warm. Pork Tenderloin: Preheat oven to 450 degrees. Flour the tenderloin and shake off excess. Add salt and pepper. In a skillet over medium high heat, heat about 1 tablespoon of oil or a mixture of oil and butter. Saute the tenderloin until seared on all sides. Put in oven in skillet and roast for about 8 to 12 minutes until internal temperature is 170. Remove loin and keep warm. Deglaze the pan with wine, reduce by half and add a pat of butter. Add tenderloin back to pan and keep warm. Polenta Cakes: Wrap polenta in cling wrap and refrigerate until firm. Cut polenta into rounds and dip in egg that has been beaten and dredge in flour mixed with Parmesan cheese, salt and pepper. Fry in oil until golden brown. Drain on paper towels. Make 2 per person. To serve: Place 2 polenta cakes on the plate 1 slightly overlapping the other. Slice tenderloin and allow 5 to 6 slices per person. Add drippings from pork loin to mushrooms. Spoon mushrooms with gravy over meat and polenta. Stand a spring of rosemary in center spearing the meat. If you want a fragrant presentation, you can light the rosemary after if has been slightly dried in the microwave. Green Bean Bundles: Fresh long green beans about a dozen per person 1 red bell pepper, cut into thin strips same shape as green beans Strips bacon flattened and cut in half Make bundle with green beans and bell pepper and wrap with bacon. You can either tie bacon or use a toothpick. Place bundles in glass pie plate with another pie plate on top and microwave on high until beans are crisp tender and bacon done. Remove toothpicks and serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 3844,"Italian Stuffed Jalapenos 15 jalapenos, preferably red, cut in 1/2, seeded and deveined 1 tablespoon canola oil 1/4 cup minced red onion 1/4 cup minced red bell pepper 3 tablespoons minced garlic 2 pounds mild Italian sausage, casings removed 2 cups mascarpone or cream cheese 1/4 cup grated Parmesan, plus more for garnish Salt and pepper 1/2 cup shredded mozzarella cheese Minced chives Instructions: Preheat oven to 300 degrees F. Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool. Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper. Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese. Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts. Garnish with minced chives and Parmesan. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 3845,"Oatmeal Pancakes with Maple-Glazed Roasted Apples 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons maple syrup, plus more for serving, optional 3 large Jonagold or Gala apples (or a combination of both), peeled, cored and cut into 1/2-inch-thick slices 1 1/2 cups rolled oats 1 cup buttermilk 2 1/2 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon fine sea salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 4 eggs 1 1/2 cups milk 2 tablespoons pure maple syrup 1 teaspoon vanilla extract Canola oil or melted butter Instructions: For the apples: Preheat the oven to 375 degrees F. In a large bowl, toss the apples with the cinnamon, nutmeg and maple syrup. Place the apples in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes. For the pancakes: Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes. Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined. Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture. Add the wet mixture to the dry mixture and mix until just combined (can be lumpy). Cover and let rest for 15 minutes. Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter. Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes. Repeat. Serve immediately topped with the roasted apples and more maple syrup if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 3846,"Sweet and Savory Grilled Corn 4 ears corn, husked 1 stick (8 tablespoons) salted butter, softened
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
1 tablespoon sugar
Pinch kosher salt
Instructions: Preheat a grill for cooking at medium-high heat. Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total. For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3847,"Sweet Potato Fritters with Mint and Coconut Chutney 1 cup unsweetened coconut 2 tablespoons paprika 2 tablespoons brown sugar 1/2 teaspoon minced serrano cl 1 clove garlic, grated Zest and juice of 1 lime 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon grated peeled fresh ginger (from a 1-inch piece) 1/4 teaspoon ground turmeric 1 clove garlic, grated 2 cups peanut oil 2 small sweet potatoes (1 pound), sliced 1/2-inch thick 3/4 cup chickpea flour 1/4 cup cornstarch 1 teaspoon paprika Kosher salt and freshly ground black pepper 1/4 cup cilantro leaves and tender stems 1/4 cup mint leaves Instructions: Preheat the oven to 400 degrees F. For the chutney: Stir together the coconut, paprika, brown sugar, chiles, garlic, lime zest, lime juice and 1/3 cup water in a bowl. For the sweet potato fritters: Combine the coriander, cumin, ginger, turmeric, garlic and 1 tablespoon of the oil in a medium bowl to make a paste. Toss with the sweet potatoes to coat. Arrange the sweet potatoes in an even layer on a baking sheet and roast until almost tender, about 15 minutes. Set aside to cool. Heat the remaining oil in a 10-inch cast-iron skillet over medium-high heat. Combine the chickpea flour, cornstarch, paprika and 2 teaspoons salt in a shallow bowl. Whisk in 1/2 cup water to make a batter. Dip the cooled sweet potato slices in the batter and fry until golden brown, about 30 seconds per side. Remove to a cooling rack or paper towels to drain and season with salt and pepper. Serve the fritters with the chutney, cilantro and mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3848,"Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce 2 (15-ounce) cans chickpeas, drained and rinsed 1/4 cup chopped flat-leaf parsley 1/2 cup chopped red onion 1/4 cup olive oil 3 tablespoons lemon juice 1/2 teaspoon lemon zest 1 1/2 teaspoons ground cumin 1/8 teaspoon cayenne pepper Salt and pepper 4 cups baby spinach leaves Yogurt with Orange Essence, recipe below, optional 2 tablespoons coarsely chopped fresh mint leaves, optional 1/3 cup lowfat plain yogurt 1/4 teaspoon orange zest 2 tablespoons orange juice 1/2 teaspoon honey Instructions: In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using. In a small bowl, stir together the yogurt, orange zest, orange juice and honey. ","[Riesling, Vermentino, Gruner Veltliner, Albari?o]" 3849,"Janet's Pad Thai 5 ounces strip steak, cut into 1/2-inch thinly sliced strips 1/2 tablespoon red Thai curry powder 1 (7-ounce) package rice stick noodles 1/2 cup vegetable oil 2 eggs 1 teaspoon minced garlic 1/2 cup Asian sweet red chili sauce 3 tablespoons oyster sauce 1 tablespoon tamarind paste 1 generous pinch salt 1 1/2 tablespoons white sugar 4 basil leaves, chopped 1/4 cup chopped chives 1 cup shredded or julienned carrots 1 cup thinly sliced purple cabbage 2 cups bean sprouts 1 cup chopped peanuts 1 lime, cut into 6 wedges Spicy chili sauce, optional (recommended: Sambal Oelek) Instructions: Put the sliced strip steak and red Thai curry powder in a resealable container and shake until the meat is thoroughly coated. Refrigerate for 30 minutes, to marinate. Meanwhile soak all the noodles in cold water for 30 minutes. Bring a large pot of water to a boil over medium heat. When the water comes to a boil add the noodles and cook for 3 minutes. While the noodles are cooking, heat the vegetable oil in a wok, over medium-high heat. Using a pair of tongs, remove the noodles from the boiling water and allow them to drain of any water over the top of the pot, and then carefully put them into wok and stir. Crack 2 unbeaten eggs directly into the wok along with the garlic, and stir until the egg is incorporated. Push the noodles to the rear portion of the wok and add the seasoned strip steak. Sear the meat for 1 minute, then turn and sear the other side for 1 minute. Mix the noodles back into the center of the wok along with the meat, and then add the sweet chili sauce, oyster sauce, tamarind, sugar, and a generous pinch of salt. Cook for 2 minutes, stirring. Stir in the basil and chives and remove from heat. Divide the noodles into 2 to 3 portions on serving plates. Garnish each serving with carrots, cabbage, sprouts, chopped peanuts, wedges of lime and spicy chili sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3850,"Second Place: Warm Chicken, Rice and Black Bean Salad with Mango Mojo Dressing 2 tablespoons butter 1/2 cup almonds, slivered 2 cups chicken broth 1 cup jasmine rice 1/4 cup fresh cilantro leaves 2 cups rotisserie chicken, cut into bite-sized pieces 1/2 cup sliced scallions 1/2 cup canned black beans, drained and rinsed 1/2 avocado, diced 1/2 red bell pepper, seeded and diced 1 teaspoon cumin seeds 3 cloves garlic 1 small hot red cl, stemmed and seeded 1/2 teaspoon salt 1/2 cup olive oil 1/2 mango, chopped 1/4 cup fresh squeezed orange juice 2 tablespoons lime juice Diced red pepper, for garnish Cilantro sprigs, for garnish Instructions: For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper. For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice. Return mixture to skillet and heat until warm. Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 3851,"Whole Roasted Sweet Potatoes Four 8-ounce sweet potatoes Extra-virgin olive oil, for rubbing and drizzling Kosher salt and freshly ground black pepper Shaved Parmesan, for serving Instructions: Preheat the oven to 425 degrees F.
Wash the potatoes well and pat dry. Poke holes all around each potato using a fork.
Rub the potatoes all over with oil, then sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet or aluminum foil and roast until tender when pierced with a fork, 40 to 45 minutes.
Transfer the potatoes to a plate and serve with shaved Parmesan and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3852,"Vegetarian Shepherd's Pie 2 lb. broccoli 1 lb. mushrooms 1 onion 3/4-cup butter 10 cloves garlic 1 lb. carrots 3/4-cup Monterrey cheese 3/4-cup Jack cheese
salt and pepper Instructions: Cut the carrots into strips and saute all of the ingredients until soft. Add the Monterrey and Jack cheeses, mix together with a plain white sauce and top with piped Yukon gold potatoes. Bake for 30 minutes at 425 degrees F. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 3853,"Hot Turkey Horseshoe Sandwich One 32-ounce bag frozen french fries Garlic salt, for sprinkling 3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 tablespoon Worcestershire sauce
1 teaspoon sriracha
1 cup shredded English Cheddar
1/2 cup shredded Monterey Jack cheese Kosher salt and freshly ground black pepper 1 pound good quality roasted turkey, sliced thin
4 slices Texas toast, buttered and griddled until golden
Chopped fresh parsley, for garnish
Sliced pickled cherry peppers, for garnish
Instructions: Cook fries according to package instructions. Place in a large bowl, then sprinkle with garlic salt and set aside. Meanwhile, melt butter in a medium pan over medium heat, then add flour and whisk until blonde. Whisk in milk, Worcestershire and sriracha and bring to a simmer, then cook until thickened, 3 to 5 minutes. Whisk in both cheeses until melted. Adjust seasoning with salt and pepper. Place a couple slices of turkey on the griddled Texas toast, then a pile of French fries; ladle the cheese sauce over the entire thing. Garnish with some parsley and some pickled peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 3854,"Valerie's Pumpkin Pie 2 1/2 cups all-purpose flour, plus more for flouring the rolling pin and surface 1 tablespoon granulated sugar
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, cut up 6 to 8 tablespoons ice water
1 3/4 cups canned solid-pack pumpkin puree 1 1/4 cups heavy cream
1/3 cup plus 2 tablespoons firmly packed light brown sugar 2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
2 tablespoons bourbon
2 tablespoons vanilla extract
2 large eggs, lightly beaten
Cinnamon-Buttermilk Whipped Cream, recipe follows, for serving 1 cup cold heavy cream 1/2 cup cold buttermilk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Instructions: For mom's flaky pie dough: Combine the flour, granulated sugar and salt in a food processor and pulse until combined. Gradually add the butter chunks and pulse until the largest chunks are pea-size. Add the ice water 1 tablespoon at a time and pulse just until the dough begins to clump together against the walls of the processor. Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap each in plastic wrap and refrigerate 1 portion of the dough for 1 hour before using. (You'll be using only 1 portion of dough for the pie, so wrap the extra piece in a second layer of plastic wrap, put in a resealable plastic bag and freeze for another time.) On a well-floured surface with a well-floured rolling pin, roll the dough into a 9- to 10-inch round and transfer to an 8-inch pie plate. (If the rolling pin and work surface quickly become sticky, refrigerate the dough until firm, or, using a large spatula or bench scraper, transfer the dough to an 8-inch pie plate and press it into shape.) Crimp the edges and prick the bottom all over with a fork. Refrigerate the pie shell for 20 minutes. Meanwhile, preheat the oven to 325 degrees F. Place a sheet of parchment paper or foil in the pie shell and fill with pie weights, raw rice or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the weights and paper and bake until golden and cooked on the bottom and sides, about 15 minutes more. Reduce the oven temperature to 300 degrees F. For the pumpkin pie filling: Combine the pumpkin, cream, brown sugar, cinnamon, nutmeg, ginger, cloves and salt in a large bowl and whisk until thoroughly blended. Stir in the bourbon, vanilla and eggs. Whisk again until thoroughly blended. Pour the pumpkin mixture into the pie shell and smooth the top with an offset spatula. Bake until the center wobbles slightly when shaken, 1 hour to 1 hour 10 minutes. Cool completely on a rack for about 2 hours. Serve with Cinnamon-Buttermilk Whipped Cream. Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 3855,"Grilled Vegetable Skewers with a Honey Soy Glaze 1/4 cup honey 1 tablespoon low-sodium soy sauce
1 tablespoon apple cider vinegar
40 pearl onions, peeled
4 scallions, cut into thin rounds Zest and juice from 1 large lemon
Kosher salt
3 large red bell peppers, seeded, quartered and cut into bite-size pieces (about 20 pieces per pepper)
3 large zucchini, halved lengthwise and cut into 1/2-inch pieces (about 20 pieces per zucchini)
3 tablespoons extra-virgin olive oil
Sesame seeds, for garnish
Instructions: Make the glaze: Cook the honey in a medium saute pan over medium heat until golden brown and bubbly, 2 to 3 minutes. Remove the pan from the heat. Add the soy sauce, vinegar, pearl onions, scallions and lemon zest and juice. Return the pan to the heat, add 1/4 cup water and a pinch of salt and cook until the onions are tender and the sauce is reduced, 5 to 8 minutes. Remove the onions and let them cool. Keep the sauce warm. Skewer the vegetables: Start each skewer with a pearl onion followed by alternating 3 pieces pepper with 3 pieces zucchini and finishing with another pearl onion. Arrange the skewers in a single layer on a baking sheet. Cook the vegetables: Preheat the grill for cooking at medium-high heat. Brush the skewers with the olive oil and sprinkle with salt. Place the skewers in a single layer on the hottest part of the grill. Cook for 2 to 3 minutes, then turn them on the other side and move them to a slightly cooler part of the grill if they are getting overdone. Cook until the vegetables are tender, an additional 3 to 5 minutes. Transfer the skewers in a single layer to a large serving platter and spoon the glaze over them. Sprinkle with the sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3856,"Monument Cafe Whole Wheat Zucchini-Herb Bread 3/4 cup warm water 2 tablespoons honey 2 1/4 teaspoons active dry yeast 2 1/2 cups bread flour 1 cup whole wheat flour 1 1/2 cups grated zucchini 1 1/2 tablespoons olive oil, plus more for bowl 1 tablespoon chopped fresh herbs, such as rosemary, basil or tarragon (we used rosemary) 2 teaspoons salt Instructions: Combine the warm water, honey and yeast in small bowl. Allow the yeast to work. In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size. Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size. Preheat the oven to 325 degrees F. Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3857,"Chocolate Cornucopia 175 grams (6 ounces) dark chocolate 6 to 7 Rum Raisin Truffles (see recipe) 5 pieces chocolate dipped fruit, recipe follows 10 pieces chocolate dipped cashews Instructions: To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer. Secure the mold halves together with the bulldog clips. Place the tempered chocolate in a measuring cup and pour half of it into the mold. Swirl the chocolate around to make sure all areas are covered and no air bubbles are visible. Pour any excess chocolate back into the measuring cup. Place the mold in the refrigerator, right side up, standing on the bull dog clips as feet, and allow to harden for one minute. Repeat and process, and pour the rest of the tempered chocolate back in the mold and swirl it around to coat into an even layer, pouring any excess chocolate back into the measuring cup. Place the mold back in the refrigerator, right side up, until it hardens and looks opaque, about 10 minutes. (Do not leave the mold in the refrigerator longer than 10 minutes or the chocolate will crack.) Meanwhile, fill 3 acorn and/or leaf molds with the extra chocolate, smoothing the top with a palette knife. Refrigerate for about 10 minutes to harden. Unmold the cornucopia. Using the remaining chocolate (which by now will be thickened) \glue\ the acorn and/or leaf molds to the edge of the cornucopia and allow to set for a few minutes. Fill the cornucopia with truffles, chocolate dipped cashews or chocolate dipped fruits. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]

" 3858,"Seared Pork Tenderloin with Fry Pan Quick Fruit Chutney 1 pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded Coarse salt and cracked black pepper 1 small onion, thinly sliced 1/2 cup cider 1/2 cup cider vinegar 2 teaspoons sugar 1/4 teaspoon hot pepper flakes 1 cinnamon stick 1/2 cup frozen cranberries 1/2 cup dried apricots 1/2 cup dried prunes 1 large apple, thinly sliced 2 cups chopped rainbow chard leaves and stems 1 tablespoon finely grated orange zest Instructions: Preheat oven to 250 degrees F. Season pork with salt and pepper on both sides. Heat a non-stick pan over medium heat. Add the pork and cook, turning once, until golden brown and cooked through, about 2 to 3 minutes per side. Remove to an oven proof platter. Hold warm in oven while you prepare sauce.
Add onions to pork pan and cook, stirring often until slightly softened, about 3 to 4 minutes. Increase heat to high, add cider, cider vinegar, sugar, chili flakes, and cinnamon stick. Bring to a boil. Add apricots and prunes. Reduce to a simmer. Add cranberries, apples, and swiss chard and cook until sauce is slightly thickened and chard and apples are tender, about 3 to 5 minutes. Add orange zest and cook 1 minute more.
Divide pork among serving plates, pour chutney over pork slices. Serve immediately. ","[Burgundy, Pinot Grigio, Barolo, Tempranillo]" 3859,"Grilled Panatone toasted panatone slices, or pound cake melted butter mascarpone cheese splash of oloroso sherry drizzle of honey grated bittersweet chocolate Instructions: Coat both sides of each panatone slice with melted butter Toast both sides on griddle pan until golden brown In a separate bowl, combine marscapone cheese and a splash of sherry. Mix until fluffy and set aside to come to room temperature.
To serve: place toasted slice of panatone on a plate. Serve with a dollop of the Marscapone topping, a drizzle of honey and some grated bittersweet chocolate. ","[Chardonnay, Pinot Grigio, Prosecco, Sparkling Shiraz]" 3860,"Pesto Crushed Potatoes 1 cup lightly packed fresh parsley leaves 3 cups lightly packed fresh basil leaves 1 cup pure olive oil 3 tablespoons toasted pine nuts 2 teaspoons minced garlic, divided (about 2 cloves) 1/2 teaspoon fine salt 1/4 teaspoon coarsely ground black pepper 1/2 cup grated Parmesan 1 pound small Yukon gold potatoes Instructions: Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the parsley and basil in a fine mesh strainer and plunge into the boiling water, pushing the leaves down into the water and stirring so they cook evenly for about 15 seconds. Remove and plunge directly into ice water. Drain immediately, squeeze dry and roughly chop. In a blender, puree the herbs with the oil, 1 tablespoon pine nuts, garlic, salt and pepper. When well blended add the cheese and pulse briefly just to mix. Transfer to a bowl and adjust seasoning. In a large pot filled halfway with cold salted water add the potatoes. Bring potatoes to a boil and simmer until a small knife can pierce through the center without resistance. Drain potatoes through a colander. In a large non-reactive mixing bowl add potatoes and crush gently with a fork, add in the pesto and remaining pine nuts and mix to coat the crushed potatoes evenly. Check for seasoning, serve and enjoy. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 3861,"Sambal Sweet Potato Puree 5 large sweet potatoes, baked until a easily pierced with a knife 6 garlic cloves, peeled 2 cups heavy cream 1 tablespoon sambal 2-4 ounces of butter Salt and black pepper to taste Instructions: Place cream and garlic in saucepan and on low heat, reduce the cream to 1 cup. Scoop out potato into a food processor. Puree and add cream, sambal, butter, salt and pepper. Check for seasoning. Keep warm for serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 3862,"Broiled Tilapia and Eggplant with Moroccan Pesto Kosher salt 1/2 cup whole-wheat couscous 1 clove garlic, smashed 1 cup packed fresh cilantro, plus more for topping 1/4 cup extra-virgin olive oil Finely grated zest of 1/2 lemon, plus wedges for serving 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon sweet paprika 2 Japanese eggplants (about 8 ounces each), halved lengthwise Freshly ground pepper 4 tilapia fillets (6 to 8 ounces each) 1/4 cup nonfat Greek yogurt Instructions: Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork. Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes. Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto. Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 3863,"Toasted Bean and Cheese Open-Faced Sandwiches (\Molletes) 3 cups cooked pinto beans (Frijoles De La Olla, recipe follows) 2 tablespoons olive or canola oil 1 garlic clove, minced 1/2 cup chopped onion 4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise 1 1/2 cups shredded white cheese *see Cook's Note Serving suggestion: Pico de Gallo salsa. 3 cups dried pinto beans 4 garlic cloves, peeled and mashed 1/4 large onion 2 bay leaves Salt and freshly ground black pepper Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving Instructions: Preheat a broiler. Drain the beans in a colander set over a bowl. Save the bean liquid. Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed. Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve. Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste. Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 3864,"Cantaloupe Coconut Water 3 cups cubed cantaloupe 1 handful fresh mint leaves, torn, plus whole sprigs, for garnish
6 cups coconut water
1 lime, juiced
Instructions: Divide the cantaloupe and torn mint leaves among the glasses and muddle well. Top off each glass evenly with coconut water and lime juice. Garnish with mint sprigs. ","[Viognier, Sauvignon Blanc, Riesling]" 3865,"JFK Lobster Stew 6 live 1-pound lobsters 8 ounces (2 sticks) unsalted butter 1 cup dry Sherry (either amantillado or fino), plus 1/2 cup 6 cups whole milk 2 cups heavy cream 1/4 teaspoon paprika Salt Freshly ground black pepper Chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Plunge the lobsters head first into the boiling water, in batches, if necessary, and cook, covered, for 5 minutes. Transfer the lobsters with tongs to a large bowl filled with ice water to cool. When the lobsters are cool enough to handle, crack the shells, remove the tail and claw meat, and coarsely chop. Reserve the shells. Tightly cover the meat and refrigerate. In a large Dutch oven, melt 4 ounces (1 stick) of butter over medium-high heat. Add the shells and cook, stirring, until they turn bright red, 2 to 3 minutes. Add 1 cup of the Sherry and bring to a boil. Cook until reduced by half, about 3 minutes. Add the milk, cream, paprika, salt, and pepper, and return to the boil. Reduce the heat to medium-low and simmer until slightly thickened, 15 to 20 minutes. Remove from the heat and let cool. Cover and refrigerate at least 6 hours or overnight for the flavors to develop. Remove the milk and shell mixture from the refrigerator and strain into a clean container through a fine mesh strainer. Set aside. In a large, heavy pot, melt the remaining 4 ounces (1 stick) of butter over medium-high heat. Add the chopped lobster meat and cook, stirring, until lightly colored, 2 to 3 minutes. Add the remaining 1/2 cup of Sherry and increase the heat to high. Cook, stirring, to deglaze the pan and until reduced by half. Add the strained milk mixture and bring to a low boil. Simmer, stirring, until heated through. Remove from the heat and adjust the seasoning, to taste. Spoon into bowls and garnish with chopped fresh parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3866,"Margaret's Raisin Bread 1 cup boiling water 1 1/2 cups raisins 2 teaspoons baking soda 1 1/2 cups all-purpose flour 1 cup sugar 1/4 teaspoon salt 1 cup crushed bran flakes 1 large egg 1/4 cup vegetable oil Instructions: Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can! ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 3867,"Loaded Curly-Fry Nachos 1 to 1 1/4 pounds frozen seasoned curly fries 1 1/2 cups shredded Colby-Monterey Jack blend
2 teaspoons cornstarch
3/4 cup half-and-half, plus more as needed 1/4 cup ranch dressing
1/4 cup crumbled cooked bacon
1/4 cup crumbled French-fried onions
1/4 cup chopped fresh cilantro
Sriracha, for dotting or drizzling Instructions: Preheat the oven and bake the curly fries according to package directions. Meanwhile, toss the cheese and cornstarch together in a small saucepan, then add the half-and-half. Cook over medium heat, whisking constantly, until melted and smooth, about 5 minutes. Add a little more half-and-half to loosen the sauce if needed. Put the curly fries on a serving plate. Drizzle with the cheese sauce and ranch dressing and sprinkle with the bacon, onions and cilantro. Dot or drizzle with sriracha to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 3868,"Neely's Wet BBQ Ribs 32 ounces ketchup 16 ounces water 6 ounces brown sugar 6 ounces white sugar 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon dry mustard powder 2 ounces lemon juice 2 ounces Worcestershire sauce 8 ounces apple cider vinegar 2 ounces light corn syrup 3 to 4 pounds spare ribs 2 ounces Neely's Seasoning Mix, recipe follows 4 ounces paprika 2 ounces sugar 1 teaspoon onion powder Instructions: Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours. Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning. Mix all ingredients together in a bowl. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 3869,"Mediterranean Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons white wine vinegar 1 small shallot, minced 8 ounces dried fusilli pasta 1/2 cup chopped green bell pepper 1/2 cup canned chickpeas, rinsed and drained 1/2 cup chopped cucumber 1/2 cup crumbled feta 1/4 cup chopped fresh flat-leaf parsley 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the mixing bowl with the dressing. Add the peppers, chickpeas, cucumber, feta, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 3870,"Spiced Edamame 2 teaspoons kosher salt 1 teaspoon chili powder 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1 (1-pound) bag frozen edamame, in the pod (green soy beans) Instructions: Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 3871,"Sunset Pointe Bouillabaisse Build Six small (50/60 count) shrimp 3 ounces fish (flounder, snapper, grouper), sliced Kosher salt and ground black pepper 4 ounces olive oil 3 mussels
1 ounce sliced fennel 1 ounce sliced leeks 2 teaspoons chopped garlic 2 teaspoons chopped shallots 2 ounces white wine 8 ounces seafood stock 1 ounce unsalted butter, softened 1 ounce chopped unripened green tomatoes 1 ounce chopped red tomatoes Chopped fresh Italian parsley 2 pieces toasted French bread
Redneck Rouille, for spreading, recipe follows One 4-inch slice French bread, torn into chunks 2 roasted red peppers, peeled and seeded 8 ounces roasted corn kernels 1 quart aioli Instructions: Heat a saucepan over medium heat. Sprinkle the shrimp and fish with salt and pepper. Add the olive oil to the pan, then add the shrimp, fish, mussels, fennel, leeks, garlic and shallots; cook, stirring, for 2 minutes. Deglaze the pan with the white wine and cook it down just a bit. Add the stock and cook until the mussels just open. Swirl in the butter and add the tomatoes. Pour the bouillabaisse into a bowl and garnish with parsley and toasts spread with Redneck Rouille.
Place the French bread into a food processor and blend until smooth. Add the peppers and corn, and pulse until smooth but not completely blended. Add the aioli and blend completely. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3872,"Marinara Sauce Olive oil 3 to 4 whole cloves garlic, minced 1 whole small to medium onion, chopped 1/2 cup white wine (or chicken broth) Three 15-ounce cans crushed tomatoes Salt and ground pepper Pinch sugar Fresh parsley leaves Fresh basil leaves Instructions: Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir. Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes. Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 3873,"Re-Stuffed Potato Skins 10 medium Idaho potatoes 8 cups vegetable oil 2 sticks butter, at room temperature 1 cup sour cream 1/4 cup fresh parsley leaves, minced 2 tablespoons Cajun spice 4 cups cooked and shredded pork butt 2 cups grated Cheddar 2 cups grated Parmesan Instructions: Preheat the oven to 350 degrees F.
Bake the potatoes until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours.
Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped potatoes. Place the potato skins skin-side down on a baking sheet. Place the skins in the refrigerator for 30 minutes to rest.
Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
Fry the potatoes to a golden brown, in batches if necessary. This should take 3 to 4 minutes per batch. Once golden brown, remove and hold on the baking sheet for stuffing.
In a mixer, whip the reserved scooped potatoes on low until mixed. Add the butter, sour cream, parsley and Cajun spice. Mix until well blended, 2 to 3 minutes, then remove from the mixer.
Add the cheese and mix well with a spoon. Then \re-stuff\ the skins with the pork and then top with the cheeses. Bake until the cheese is melted, 15 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 3874,"Ron's Date Rugelach 8 ounces (2 sticks) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 2 cups all-purpose flour (measured and sifted) 2 cups plus 1/2 cup pitted dates 2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 cup (4 tablespoons) apple or orange juice 1/2 cup finely chopped walnuts All-purpose flour, for dusting 3 tablespoons melted unsalted butter 1 egg, lightly beaten with 1 tablespoon of milk or cream Instructions: For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
For the filling: Pulse the dates with the cinnamon, ginger and cloves in a food processor, adding a tablespoon of apple juice at a time. The filling needs to be spreadable but can have few chunks remaining. Mix in the walnuts.
To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter, then evenly spread a thin layer of the filling. Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 3875,"Manhattan 3.5 oz of whiskey .5 oz of sweet vermouth Instructions: Pour ice, whiskey and sweet vermouth into a glass shaker. Shake and pour into martini glass. Garnish with a cherry. ","[Bourbon, Rye Whiskey, Cognac]" 3876,"Chilled Asparagus Salad 6 quarts water Kosher salt 2 tablespoons granulated sugar 32 stalks small to medium-size green asparagus, washed and ends trimmed 2 lemons, juiced 2 tablespoons white wine vinegar 1 teaspoon honey 2 tablespoons smooth Dijon mustard 4 tablespoons olive oil Instructions: I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar. Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water. The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate. In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed. When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3877,"Short Rib Chili 3 pounds meaty short ribs, with bone Kosher salt and freshly ground black pepper One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces 2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces 1/4 cup extra-virgin olive oil 6 large cloves garlic, chopped 1 large red onion, chopped 1 tablespoon freshly ground cumin 1 tablespoon dried Mexican oregano 1 cup beef broth (preferably organic) 2 tablespoons dark agave 1 teaspoon instant espresso coffee One 15- to 16-ounce can black beans, rinsed and drained Adobo sauce, from can of chipotle chiles, optional Chopped green onions Creamy Corn Polenta, recipe follows Coarsely grated bittersweet chocolate, such as Lindt Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos 2 1/2 cups low-salt chicken broth (preferably organic) 2 tablespoons unsalted butter Kosher salt 1 cup polenta (Italian cornmeal) or regular cornmeal 1 cup frozen corn kernels, thawed Instructions: Preheat the oven to 325 degrees F.
Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the cl puree is smooth.
Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the cl puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired. ","[Pinot Noir, Tempranillo, Garnacha, Barolo]" 3878,"Mint Chocolate Chip Ice Cream 2 cups sweetened condensed milk, chilled 2 cups heavy whipping cream, chilled 1 1/2 teaspoons peppermint extract 1/8 teaspoon green food coloring 1 cup mini morsel chocolate chips Hot fudge sauce Whipped cream Shaved milk chocolate Chocolate Dipped Cookies, recipe follows 4 ounces semisweet chocolate 4 ounces bittersweet chocolate 3 tablespoons unsalted butter 3 tablespoons corn syrup 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 teaspoons espresso powder 1/2 teaspoon baking powder 1/2 teaspoon table salt 2 sticks unsalted butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla extract Instructions: Garnish: Mix the milk, cream, peppermint extract and green food coloring together in a large liquid measuring cup and refrigerate until cold. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Stir in the chocolate morsels. Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop. To assemble sundaes, scoop ice cream into 4 bowls. Top with hot fudge sauce, whipped cream, and chocolate shavings. Top with a cookie and serve. Glaze: Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth. Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving. Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl. In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight. Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F. Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 3879,"Mocha-nut Cream Cups 1/2 (15-ounce) box refrigerated pie crust, thawed 2 cups heavy whipping cream 1 can light coconut milk 4 teaspoons instant espresso powder 1 teaspoon coconut extract 2 (1-ounce) boxes cheesecake flavored sugar-free instant pudding 1 cup sweetened flake coconut, plus 1/3 cup toasted coconut, for garnish Whipped topping, for garnish Instructions: Preheat oven to 450 degrees F. Lightly spray backside of muffin pan with cooking spray; set aside. Unroll pie crust. With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds. Form rounds over the back of prepared muffin cups to make dessert cups. Prick cups lightly with a fork. Bake in preheated oven for 8 to 10 minutes or until golden. Remove from oven; set aside to cool. While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl. Stir to combine. Sprinkle instant pudding mix over cream mixture and with an electric hand mixer on low speed beat until medium stiff beaks form; about 6 minutes. Fold in half of the coconut until combined. Spoon pudding mixture into cooled dessert cups. Top with a dollop of whipped topping and sprinkle with toasted coconut. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 3880,"Classic All-American Burger with Fried Sweet Pickles Burger Patties: 1 1/2 pounds ground chuck or sirloin 8 ounces ground lamb
8 ounces ground pork Salt and ground black pepper 4 slices Cheddar 1 1/2 quarts canola oil 2 cups flour 1 tablespoon kosher salt
1 tablespoon chili powder 1 teaspoon baking powder 1 teaspoon smoked paprika 1/4 teaspoon black pepper 25 sweet pickle chips 1 cup buttermilk 4 sesame seed buns, halved and steamed 4 tablespoons mayonnaise 4 small bowls filled with ketchup 4 small bowls filled with mustard 1 large onion, sliced in rings 1 large tomato, sliced 4 Bibb lettuce leaves 4 dill pickles Instructions: For the burger patties: In a medium bowl, mix ground the beef, lamb, pork, 1/4 teaspoon salt and 1/4 teaspoon pepper. Use your hands to form 4 equal-size patties. Lightly sprinkle the outside of the patties with salt and pepper.
Preheat the oven to 375 degrees F. Heat a grill or grill pan over high heat. Cook the patties until there is a good sear, about 2 minutes, and then turn 90-degrees for 2 more minutes. Flip the patties and repeat.
Place 1 slice cheese atop each patty and transfer to a sheet tray. Cook in the hot oven until the cheese is melted, about 1 more minute. Remove the patties from the sheet tray and place on wire rack. Allow to rest for a minute while preparing pickles, buns, and toppings for plate. For the fried sweet pickles: In a medium saucepan, heat the oil to 350 degrees F. Mix the flour with the salt, chili powder, baking powder, paprika and pepper. Dip all of the pickles in the buttermilk, and then dredge in the seasoned flour and fry in the hot oil. When the pickles float to the surface a nice golden brown, remove from the oil. Immediately place on paper towels and then sprinkle with salt and pepper. To assemble the sandwiches: On the bottom half of each bun, spread a tablespoon of mayonnaise, place 1 burger and top with fried pickles. Cover with the top of the bun. Serve with side of ketchup, mustard, onions, tomatoes, lettuce, and dill pickles. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 3881,"Smoked Sausage in BBQ Sauce 3 pounds large smoked sausage, cut into diagonal slices 1 bottle barbecue sauce
1/4 cup jarred, sliced jalapenos, plus 2 tablespoons liquid from the jar Dash of hot sauce
Instructions: Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 3882,"Bourbon, Peach and Ginger Jam 32 ounces peeled and chopped peaches, frozen or fresh
1/2 cup sugar
4 tablespoons minced ginger
1/3 cup bourbon
1 tablespoon lemon juice
1/2 tablespoon lemon zest
1/2 tablespoon salt
Instructions: In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month. ","[Bourbon Barrel-Aged Chardonnay, Riesling, Gewrztraminer]" 3883,"Dunderi 2 cups plus 2 tablespoons ricotta cheese 1 cup plus 2 tablespoons freshly grated Parmigiano Reggiano cheese 1 cup flour 2 teaspoons grated nutmeg 2 egg yolks Salt and freshly ground black pepper Instructions: In a bowl, mix the ricotta, Parmigiano cheese, flour, nutmeg, egg yolks, and salt and pepper. Knead the mixture until it becomes a doughy consistency. If the mixture appears to be too moist, add a bit more flour, as needed. Cover the dough with a cloth and let it rest for half an hour. Grab a handful of dough at a time and roll it into 1-inch thick logs. Cut each log into 1-inch pieces. Roll each piece of dough against a cheese grater to create ridges. These ridges will help trap the sauce on each cooked dunderi. Dust a baking tray with flour and place the dunderi on top so they won't stick together. In a pot of boiling salted water, cook the dunderi for 5 minutes, or until they float to the top. Mix with your choice of sauce, and serve immediately. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 3884,"Confetti Ice Cream Sandwiches Cooking spray 1 15-ounce box yellow cake mix 1/4 cup vegetable oil 2 large eggs, lightly beaten 1/4 cup confetti sprinkles, plus more for rolling 1 pint vanilla ice cream Instructions: Preheat the oven to 375? F. Line 2 baking sheets with parchment paper and coat with cooking spray. Mix the cake mix, vegetable oil and eggs in a large bowl until combined. Stir in the sprinkles. Using a 2-tablespoon ice cream scoop, dollop scoops of the batter on the baking sheets, about 2 inches apart. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Let cool completely on the baking sheets.
Clean the ice cream scoop, then scoop some ice cream onto the flat side of one cookie and top it with another cookie, flat-side down. Repeat with the remaining cookies and ice cream. Pour some sprinkles into a shallow bowl or rimmed plate, then roll the sides of the sandwiches in the sprinkles until the exposed ice cream is coated. Freeze until ready to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3885,"Stuffed Baked Apples 2 tablespoons apple juice 1/4 cup dried cherries 1/4 cup golden raisins 1/4 cup chopped dates 2 tablespoons honey 2 almond biscotti cookies 4 Rome apples or other baking apples 2 teaspoons unsalted butter 4 whole cinnamon sticks Instructions: Heat the oven to 350 degrees F.
In a medium bowl mix together the apple juice, dried cherries, raisins, dates, and honey with a spoon. Put the cookies in the plastic bag and seal the bag. Break the cookies up into very small pieces with the rolling pin. Mix the broken cookies with the fruit. Set the bowl aside.
Cut about a 1/2-inch slice off the top of each apple. (The apple tops are perfect for snacking.) Scoop out the seeds of the apple with a melon-baller to make a pocket. Pack the fruit filling into the apples. Top each apple with a 1/2 teaspoon of the butter. Poke a cinnamon stick into the center of the filling, like the stem of an apple. Set the stuffed apples snugly in a oven-proof baking dish and 1/3 cup water to the pan. Bake for 45 minutes or until the apple is soft and the top is slightly browned. Cool to room temperature before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 3886,"Grilled Giant Pork Chops with Sweet Peach Barbecue Sauce 3 tablespoons ground coriander 3 tablespoons ground paprika 2 tablespoons ground cumin 1 tablespoon kosher salt 3 tablespoons freshly ground black pepper 1 tablespoon brown sugar 4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each) 2 tablespoons olive oil 1 small red onion, peeled, sliced thin 3 peaches, pitted, cut into medium sized cubes 2 tablespoons peeled and minced fresh ginger 2 medium ripe tomatoes, cut into medium sized cubes 1/2 cup cider vinegar 1/2 cup orange juice 1/3 cup light or dark brown sugar 1 teaspoon ground allspice Salt and freshly ground black pepper Instructions: Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook. Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce. Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl. Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness. Serve the chops hot with extra barbecue sauce on the side. Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 3887,"Lomi Lomi Salmon 1 pound side of salmon, sliced 1-inch thick Hawaiian or kosher salt 5 tomatoes, chopped 1 Maui onion, chopped 1 bunch green onions, chopped 2 red Hawaiian chiles, chopped 1 pineapple 1 lime, juiced 2 tablespoons macadamia nut oil Fresh cracked black pepper, to taste 1 head butter lettuce, leaves separated Instructions: Cure the salmon in salt by putting a layer of Hawaiian salt in the bottom of a glass dish. Lay a salmon in it and gently press down. Sprinkle more salt on top and rub it all over the salmon. Top with even more salt, cover, and place in the refrigerator for 24 hours to pull out the water. Table salt is not recommended for this process. Rinse the salmon thoroughly in cold water to wash away a lot of the salt then blot dry. Cut the salmon in cubes and place in a bowl and add tomatoes, Maui onion, green onion and chiles. Cut the pineapple in half lengthwise. Make crisscross cuts in the flesh and scoop out the inside pineapple chunks; add to the bowl. Squeeze in the lime juice, add oil and black pepper, then toss the mixture to combine all the ingredients. Cover and chill for 1 hour. Scoop the mixture into the split pineapple shell and display as a decorative bowl. To eat, spoon the salmon salad into a lettuce cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3888,"Martini Ice cubes 1/2 teaspoon dry vermouth 3 ounces chilled quality gin 1 or 3 green cocktail olives Instructions: An hour before serving put a martini glass in the freezer. When ready to serve, fill a cocktail shaker or small pitcher with ice. Add the vermouth and then the gin. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain the martini into the chilled glass. Add the olive and serve. ","[Gin, Vodka, Prosecco]

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 ounces ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup marinara sauce " 3889,"Veggie and Egg Unite Scramble 1/2 teaspoon olive oil 1/2 cup diced onion 1/2 cup sliced asparagus 1/2 cup chopped Swiss chard 1/2 teaspoon curry powder 1/4 pound firm tofu, crumbled 1/2 cup diced tomato Fresh ground pepper 16 egg whites 8 (6-inch) corn tortillas Roasted Salsa Colorado, recipe follows 2 ancho chiles, stemmed and seeded
5 plum tomatoes 1 onion, peeled and quartered 2 cloves garlic, minced 1 tablespoon chopped fresh oregano leaves 2 tablespoons chopped fresh cilantro leaves Salt Instructions: In a hot saute pan over medium heat, add the oil, and saute the onion, asparagus and Swiss chard for about 2 minutes, until softened. Saute for an additional 2 minutes, stirring. Mix the curry and tofu with the sauteing veggies. Reduce the heat to low and stir the eggs. Continue to cook and stir only when the eggs are set, about 3 to 4 minutes or until the eggs are cooked to your liking. Serve 4 ounces of the golden eggs with warm tortillas and fresh salsa Rancho Colorado. Toast the chiles in a dry saute pan over medium high heat until brown for 1 minute. Remove from the pan and set aside. Add the tomatoes and onion and cook, turning until the tomatoes and onion are well browned and start to fall apart. This will take about 10 minutes. Place the chiles with 1 of the charred tomatoes and a little onion in a blender or food processor and process until blended add the remaining tomato, onion, garlic, oregano, and cilantro and pulse until chunky. Season with the salt.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3890,"Wild Mushroom and Pumpkin Risotto 1 tablespoon olive oil 1 cup finely chopped onion 2 cloves garlic, minced 1 teaspoon thyme 1/4 pound shiitake mushrooms, stemmed and sliced 1/4 pound white mushrooms, trimmed and sliced 1 cup unsweetened packed pumpkin 1 cup arborio rice 4 cups canned chicken stock Nutmeg Salt Pepper Instructions: Heat oil in saucepan and cook onions until tender. Stir in garlic and thyme. Stir in mushrooms and cook until golden. Add in rice and cook for 1 minute. Add in pumpkin and stir to coat. Add one cup of stock and stir until absorbed then add second cup. Continue adding stock in this manner until all liquid is absorbed. Season with nutmeg and salt and pepper ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 3891,"Hummingbird Pancakes 1 1/2 cups baking mix, such as Bisquick 1/2 teaspoon ground cinnamon
1 1/2 cups half-and-half
1 cup mashed bananas (about 2 large), plus sliced bananas, for serving 1/2 cup drained crushed pineapple 1/4 cup sugar
3 tablespoons salted butter, melted
1 large egg
1/4 cup pecans, finely chopped
Sliced strawberries, for serving
Instructions: Heat a nonstick griddle over medium heat. In a large bowl, combine the baking mix and cinnamon. In a separate bowl, whisk together the half-and-half, mashed bananas, pineapple, sugar, butter and egg until smooth. Add the wet mixture to the dry and stir just until the dry ingredients are moistened, taking care not to overmix. Fold in the pecans. Using a 1/4-cup measure, pour the batter onto the griddle and cook the pancakes for 2 to 4 minutes, watching for the tops to start bubbling. Flip and cook for 2 to 4 more minutes. Repeat the process with the remaining batter. Serve with sliced bananas and strawberries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 3892,"Warm Fruit Stew 3 cups mixed, thinly sliced tropical fruit, like mango, papaya, passion fruit, or pineapple 1/4 cup Light Syrup, recipe follows 1 tablespoon sweet butter, cut into cubes or softened Salt 2 teaspoons fresh lemon juice 1 pint raspberry sorbet Instructions: Put the fruit in a frying pan and add the syrup. Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup. Add the butter, a pinch of salt, and the lemon juice, and continue to cook, swirling the fruit and butter around in the pan, another minute, or until the butter has melted. Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving. Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya. Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits. Mix in a pinch of salt and chill for 1 hour. Serve with coconut ice cream, or plain in a hollowed-out meringue. For a warm compote put all the fruit in the syrup as above and cook in the same way as the berry compote, then serve on polenta pound cake. 1/2 cup sugar 1 cup water Put the sugar and water in a pan. Bring the water to a boil, stirring constantly, until all the sugar is dissolved. Simmer 5 minutes, then let the syrup cool. Use as needed. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 3893,"Heirloom Tomato Salad with Fresh Greens, Blue Cheese and Creamy Chive Dressing 2 cups fresh mixed mesclun greens 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil Salt and pepper Assorted large and small heirloom tomatoes, sliced or quartered Creamy Chive Dressing, recipe follows Point Reyes blue cheese, crumbled Whole chives, for garnish 3 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 heaping tablespoon prepared mayonnaise 1/4 cup chopped fresh chives Salt and freshly ground black pepper 1/2 cup canola oil Instructions: Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives. Combine all ingredients in a blender and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 3894,"Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes 1/2 cup artichoke hearts, chopped 3 1/2 tablespoons olive oil 2 tablespoons sun-dried tomatoes 2 tablespoons garlic, crushed 4 tablespoons white wine 11 ounces Florentyna's fresh lemon pepper fettuccini, long cut 1/4 cup pine nuts, roasted 1/2 cup asparagus tips, precooked Instructions: Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce. Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3895,"Maple Rosemary Glaze 1 rotisserie chicken, whole 1/2 cup pure maple syrup 2 tablespoons pure apple juice 1 tablespoon butter 1 small shallot, finely chopped (about 1 tablespoon) 1/4 teaspoon dried rosemary, crumbled between the fingers Instructions: To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below. Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken.
Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3896,"Fruit Leather Roll-Ups 1 1/4 pounds chopped fruit (see below for suggested flavors) 3/4 cup sugar 1 to 2 tablespoons fresh lemon juice Instructions: Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth. Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes. Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week. Plum: 5 medium, unpeeled, chopped Peach or nectarine: 5 medium, unpeeled, chopped Apple: 3 large (Gala or Granny Smith), peeled and chopped Strawberry: 4 cups, hulled and chopped Raspberry: 5 cups Grape: 3 1/2 cups (preferably Concord), seeded if necessary Banana: 5 medium, peeled Mango: 2 large, peeled and chopped Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 3897,"Cucumber Sauce 2 kirby cucumbers, peeled, halved and seeded 1/4 cup (packed) watercress leaves Grated lime rind and lime juice 1/4 cup or more sour cream Salt and Tabasco sauce Instructions: Blend cucumbers, watercress leaves, lime and lime juice with sour cream. Season with salt and Tabasco sauce. ","[Chardonnay, Sauvignon Blanc, Riesling]" 3898,"Grilled Chicken, New Potato and Roasted Garlic Quesadilla 2 large boneless chicken breasts Olive oil Salt and freshly ground pepper 8 small new potatoes, cut in half Twelve 6-inch flour tortillas 1 cup Monterey Jack cheese, finely grated 1 cup white Cheddar cheese, finely grated 1 head roasted garlic 2 tablespoons finely chopped fresh thyme Instructions: Preheat grill. Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut side down until golden brown, turn over and continue grilling until cooked through. Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste. Grill, oil side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3899,"Sweet Cheese Phyllo Purses 1 3.5-ounce log plain goat cheese 1 1/4 cups whole-milk ricotta cheese 1 stick unsalted butter, melted 8 sheets frozen phyllo dough, thawed 1/2 cup sugar 1/2 cup water 15 cardamom pods, crushed using the flat side of a knife (or 1/4 teaspoon ground cardamom) 1 wide strip orange zest (removed with a vegetable peeler), plus 2 tablespoons juice 2 tablespoons roasted unsalted pistachios, finely chopped Instructions: Preheat the oven to 400? F. Finely crumble the goat cheese with a fork in a medium bowl, then stir in the ricotta. Brush a 12-cup muffin pan with 1 tablespoon of the melted butter; set aside 1 tablespoon melted butter in a small bowl for step 3. Use the remaining 6 tablespoons butter for the phyllo sheets: Brush the top of a phyllo sheet all over with butter, then stack 3 more sheets on top, brushing each with butter. Cut the stack in half lengthwise, then crosswise into thirds to make 6 squares. Press each square into a muffin cup. Repeat with the remaining 4 phyllo sheets and melted butter.
Divide the cheese mixture among the phyllo-lined muffin cups, pressing with a spoon to flatten the filling into the cups. Fold in the phyllo to cover the filling, leaving a little hole in the center to vent steam. Brush the tops of the dough with the reserved 1 tablespoon melted butter. Put the pan on the oven floor and bake until the phyllo purses are dark golden brown on the bottom, 5 to 8 minutes. Reduce the oven temperature to 375? F; move the muffin pan to the middle oven rack and continue baking until the phyllo is golden brown and crisp on top, 30 to 40 minutes. Meanwhile, combine the sugar, water, cardamom and orange zest in a small saucepan. Bring to a boil, reduce to a simmer and cook, occasionally pressing on the cardamom pods with a spoon, until syrupy, about 8 minutes. Strain through a fine-mesh sieve into a liquid measuring cup. Stir in the orange juice.
Remove the phyllo purses to a platter as soon as they come out of the oven. Spoon about half of the syrup on top. Let sit for a few minutes to soak in the syrup, then top with the pistachios. Drizzle with more syrup and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3900,"Melon Liquado 1 cantaloupe or honeydew melon, peeled, seeds removed, chopped 1 1/2 cups cold milk 2 cups chopped ice 3 tablespoons honey Instructions: Combine the fruit with the milk, ice and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately. ","[Verdicchio, Sauvignon Blanc, Moscato]" 3901,"Grilled Swordfish with Olive, Pine Nut and Golden Raisin Relish and Grilled Romaine Salad with Sumac Honey Vinaigrette 2 tablespoons golden raisins 1 1/2 tablespoons unsalted butter 1 shallot, minced 2 tablespoons pine nuts, toasted 6 Castelvetrano olives, sliced 1 lemon, rind and pith removed and segments diced 1 tablespoon thinly sliced chives Kosher salt and freshly ground black pepper Two 8-ounce swordfish steaks 1/2 cup extra-virgin olive oil, plus more for drizzling 1 head romaine lettuce, tops and bottom trimmed and halved lengthwise 3 radishes, tops removed and sliced into eighths lengthwise 1/4 cup crumbled feta cheese 1/4 cup white wine vinegar 2 tablespoons lemon juice 1 tablespoon honey 2 teaspoons sumac Instructions: Preheat the oven to 400 degrees F. Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid. Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy. Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes. Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese. Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette \u2013 it can be stored in an airtight container for up to 2 weeks. To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grenache Blanc]" 3902,"Baked Asparagus 2 bunches asparagus, washed 1 to 2 tablespoons olive oil Coarse grained salt and cracked black pepper Instructions: Preheat oven to 400 degrees F. Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes. Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it. Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock. Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week. If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan. Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3903,"Summer Veggie Pasta Scampi 1/2 stick unsalted butter 1/2 cup mushrooms, finely chopped 2 cloves garlic, finely chopped
1 shallot, finely chopped 1 bottle white wine
1/2 lemon, zested and juiced 1/2 lemon, zested and juiced
2 summer squash 2 zucchini Olive oil
Salt and freshly ground black pepper Salt and freshly ground black pepper
Red cl flakes
2 teaspoons grated Parmesan Cherry tomatoes
1 bunch parsley, finely chopped Instructions: Melt the butter in a large saute pan and add the mushrooms, garlic and shallots. Saute for 2 to 3 minutes. Add some wine (a quarter to half of the bottle), the lemon zest and juice. Simmer 2 to 3 minutes more. Reduce the heat to low to keep the sauce warm until ready to use. Using a vegetable peeler, carefully peel the summer squash and zucchini until you reach the center, creating pasta-like vegetable noodles. Heat some olive oil in a large pan set over medium heat. Saute the vegetable noodles 2 to 3 minutes. Add the warm sauce then add some cl flakes and season with salt and pepper. Add in the cheese and some tomatoes, and cook 1 to 2 minutes more. Finish with a few pinches of parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3904,"Salt and Pepper Crackers 2 3/4 sticks salted butter, softened 1/2 cup sugar
2 cups all-purpose flour, plus more for rolling
1/2 cup cornstarch
2 teaspoons freshly cracked black pepper
2 teaspoons flaked sea salt, to finish
Instructions: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or baking mats. Cream the butter and sugar together in an electric mixer fitted with the paddle attachment until blended, for approximately 30 seconds. Sift the flour and cornstarch together in a bowl, and then add to the mixer and mix until the ingredients all come together. Finally, sprinkle over the black pepper and mix again. Tip the dough out onto a board and form it into 2 discs. Wrap each in plastic wrap and refrigerate 20 minutes. Place a piece of parchment paper on the counter, approximately 12-by-15-inch in size, and dust with flour. When the dough has rested, unwrap the first ball, put on top of the parchment paper, flour the surface of the dough and rolling pin and roll out to a 9-inch diameter circle, 1/16-inch thick. Trim the circle into an 8-by-8-inch square, discarding the scraps. Then cut down in 2-inch strips and across in 2-inch strips, making sixteen 2-by-2-inch squares. Using a small offset spatula, place the squares on the prepared baking sheet. Sprinkle a pinch of flaked sea salt over each cracker. Repeat the process with the second dough ball. Bake for 18 minutes. Do not allow the crackers to brown; check your oven sooner if it runs hot. Set aside to cool for 20 to 25 minutes before packaging up. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3905,"Spanish Tortilla 1 cup pure olive oil 4 medium russet potatoes, peeled and sliced inch thick 1 large onion, thinly sliced Kosher salt and freshly ground pepper 4 large eggs 1 cup fresh parsley 1/4 cup diced jarred piquillo or roasted red peppers Juice of 1/2 lemon Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch ovenproof nonstick skillet over high heat. Add the potatoes, onion, 1 1/2 teaspoons salt, and pepper to taste. Cook, turning occasionally, until the potatoes are tender, 10 to 12 minutes. Meanwhile, beat the eggs in a large bowl until foamy. Set a colander in another large bowl and transfer the cooked potatoes, onion and cooking oil to the colander. Toss gently to drain as much oil as possible; reserve the oil in the bowl. Add the potatoes and onion to the eggs, making sure they are submerged. Heat 1 tablespoon of the reserved cooking oil in the skillet over medium-high heat. Add the potato-egg mixture and press evenly into the pan with a rubber spatula. Cook until the underside is golden brown, about 4 minutes. Transfer to the oven and bake until set, about 8 more minutes. Loosen the edge of the tortilla with the spatula, then invert onto a plate. Season with salt. Cut into wedges. Toss the parsley with the piquillo peppers, 1 tablespoon of the reserved cooking oil, the lemon juice, and salt and pepper to taste. Serve with the tortilla. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 3906,"Apple-Scented Fondue 1 1/2 cups dry, crisp white wine (recommended: sauvignon blanc) 1/4 cup calvados 1/2 pound Gruyere cheese, shredded or diced 1/2 pound sharp New York state white Cheddar cheese, or other semi-hard cow's milk cheese, diced 2 tablespoons cornstarch Freshly grated nutmeg Freshly ground black pepper Baguette, or other crusty bread, torn or cubed, for dipping Crisp, sliced apple, dressed lightly with lemon juice, for dipping Instructions: In a saucepot over medium-high, heat the wine and calvados to a boil. Reduce the heat to medium. Toss the cheeses with cornstarch, and then stir them into the wine in small batches with a wooden spoon. Season the fondue with nutmeg and a little pepper, to taste. Thicken the fondue, but stir often to keep it smooth, making sure it never boils. Adjust the flame under your fondue pot once it is transferred to the table to keep the fondue at a low, occasional bubble. Serve with bread and fruit. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 3907,"Pumpkin Pie with Almond Spiced Whipped Cream 1 pumpkin pie 1 1/2 cups whipping cream 1 shot almond liqueur or 1 teaspoon almond extract Grated nutmeg, to taste 2 pinches ground cinnamon Instructions: Heat the pie in hot oven to crisp shell. Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste. Serve pie with flavored cream. ","[Chardonnay, Riesling, Gewrztraminer]" 3908,"Pork Schnitzel with Chanterelle Mushrooms 2 (3-ounce) pork cutlets, pounded thin Kosher salt and freshly ground black pepper All-purpose flour, for dredging 2 eggs, beaten Breadcrumbs, for dredging 2 tablespoons clarified butter 3 slices smoked bacon, roughly chopped 1/2 onion, diced 1 tablespoon dijon mustard 1 tablespoon capers, drained Butter 3/4 pounds chanterelle mushrooms, chopped if large 1/4 cup heavy cream Instructions: Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm. In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed. To serve, spoon sauce over browned schnitzels. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 3909,"Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing 1 small cl pepper, finely chopped 1 small zucchini, seeded and chopped 1 1/2 cups bulgur wheat 1 bulb fennel, trimmed and chopped 1 small red bell pepper, seeded and chopped 1 small to medium butternut squash, peeled and diced in bite-size pieces 1/2 cup EVOO, plus some for drizzling Salt and freshly ground black pepper Freshly grated nutmeg 3 lemons, juiced 3 cloves garlic, grated or pasted 1 pomegranate 1 packed cup fresh parsley leaves, chopped 1/2 cup fresh mint leaves, finely chopped 1 red onion, finely chopped 1/2 cup Greek yogurt 1/4 cup tahini paste 1/2 teaspoon ground cumin 6 naan or pita Shredded romaine 1/4 cup toasted pistachio nuts 1/4 cup toasted pine nuts Giardiniera (hot pickled vegetables), drained and chopped, optional garnish Instructions: Preheat the oven to 425 degrees F.
Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.
Meanwhile, arrange the fennel, red bell pepper, cl pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.
In a large mixing bowl, whisk up two-thirds of the lemon juice, about 1/2 cup EVOO, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine.
In a small bowl, whisk up the yogurt, 1/4 cup water, tahini, the remaining lemon juice, the remaining clove garlic, cumin and some salt and pepper. Pour into a container and refrigerate.
Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.
To serve, heat a griddle pan and douse with a splash of water. Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 3910,"Tikka Masala Turkey Burgers 1 pound Yukon Gold potatoes, diced Kosher salt 1/2 cup frozen peas 1/2 small red onion, very thinly sliced 3 tablespoons white wine vinegar 1 pound ground turkey 1/2 cup tikka masala sauce 1/3 cup plus 2 tablespoons chopped fresh cilantro 3/4 teaspoon ground cumin 3 tablespoons unsalted butter 4 sesame hamburger buns, toasted 1/3 cup mayonnaise Instructions: Preheat the broiler. Line a baking sheet with foil. Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes, adding the peas in the last 1 minute of cooking. Drain the potatoes and peas; reserve the saucepan. Meanwhile, toss the red onion, vinegar, 2 tablespoons water and a big pinch of salt in a bowl; set aside. Mix the turkey with 1/4 cup tikka masala sauce, 1/2 teaspoon salt, 2 tablespoons cilantro and 1/4 teaspoon cumin. Shape into four 1/4-inch-thick patties. Put on the prepared baking sheet; spread with the remaining 1/4 cup tikka masala sauce. Broil until cooked through, 6 to 8 minutes. Melt the butter in the reserved saucepan over medium-high heat. Stir in the remaining 1/2 teaspoon cumin, then add the potatoes and peas. Cook, stirring, until hot, 2 to 3 minutes. Stir in the remaining 1/3 cup cilantro; season with salt. Drain the red onion. Serve the burgers on the buns with the mayonnaise and red onion. Serve with the potatoes and peas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 3911,"Lettuce Soup 1/4 teaspoon pepper Chive blossoms, for garnishing, optional 2 tablespoons olive oil 1 cup sliced onion 1 teaspoon chopped garlic 1 tablespoon chopped parsley leaves, plus more for garnishing 1 tablespoon chopped chives, plus more for garnishing 2 teaspoons chopped tarragon leaves, plus more for garnishing 2 heads Boston lettuce, leaves torn 3 cups chicken stock 1/2 cup heavy cream or evaporated milk 1/2 teaspoon salt Instructions: Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 3912,"Sesame Cheddar Bread scant tablespoons or 2 (1/4-ounce) packages active dry yeast 2 cups warm water (about 110 degrees) 1/4 cup granulated sugar 2 tablespoons soft butter 2 teaspoons salt 2 eggs, slightly beaten 1/2 cup sesame seeds, toasted 5 1/2 to 6 1/2 cups unbleached flour 3 cups shredded Cheddar cheese, divided Instructions: In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two minutes.
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the remaining cheese. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes.
Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
Immediately, remove bread from pans and cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 3913,"Buche de Noel 2 large eggs 2 large egg yolks Granulated sugar, scant 1/2 cup Whole milk, 1/2 tablespoon 2 large egg whites Cake flour, 1/3 cup Powdered sugar, for dusting 1/2 recipe Pastry Cream (see below) Dove Promises Dark Chocolate, finely chopped, 3 1/2 ounces Simple Syrup flavored with Grand Marnier (see below) 3 large egg whites Granulated sugar, scant 1/2 cup Powdered sugar, sifted, scant 1 cup Dutch-processed unsweetened cocoa powder for dusting, 1/2 cup Bittersweet chocolate, tempered, 16 ounces, see below 3 large egg yolks 1 large egg Water, 1/3 cup Granulated sugar, scant 1 cup Cold unsalted butter, cubed, 1 1/2 cups plus 1 tablespoon Coffee extract, to taste Red, green and yellow liquid food coloring as needed Powdered sugar, for dusting, scant 1/2 cup Chocolate shavings Cornstarch, 2 tablespoons Granulated sugar, scant 1/2 cup 4 large egg yolks Whole milk, generous 2 cups 1 vanilla bean Unsalted butter (optional), 1 tablespoon Instructions: PREPARE THE BISCUIT: Preheat oven to 420 degrees F. Place the whole eggs and yolks in a medium-sized mixing bowl. Add 1/3 cup of the granulated sugar and the milk. Whip with an electric mixer on medium-high speed, until the mixture lightens in color and triples in volume, about 6 minutes. Place the egg whites in a large mixing bowl, and whip at medium speed until foamy. Make French meringue by adding the remaining 2 tablespoons granulated sugar, 1 tablespoon at a time. When all the sugar has been added, increase mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. Use a rubber spatula to fold the egg mixture in batches into the meringue, incorporating it gradually so as not to deflate the meringue. When all the yolk mixture has been incorporated, place the flour in a fine-mesh sieve and sift over the mixture. Gently fold this in with the rubber spatula. Spread the batter evenly on a parchment-covered baking sheet, liberally dust the top of the biscuit with powdered sugar and place in the oven. Bake just until biscuit begins to brown on top, about 5 minutes. This will lock in the moisture, allowing you to roll the cake later without cracking it. Immediately after removing from the oven, run a knife around the inside of the baking sheet to loosen the cake from the sides. Remove cake from baking sheet and allow it to cool. PREPARE CHOCOLATE PASTRY CREAM: Make pastry cream as directed and let cool. Melt the chocolate in a double boiler or a mixing bowl placed over a bowl of simmering water, stirring it occasionally as it melts. When all of the chocolate is melted and smooth, remove it from heat, and add the cold pastry cream to the warm chocolate. Mix them together with a rubber spatula. PREPARE THE ROULADE: Place the biscuit on your work surface and soak with the flavored syrup. Spread the chocolate pastry cream evenly over the cake, spreading it all the way to the edges. Start at one long end and, rolling toward you, roll it into a tight cylinder. Place the roulade on a parchment covered baking sheet and place in the refrigerator for a few hours to set. PREPARE THE MUSHROOMS: Preheat oven to 250 degrees. Whip the egg whites on medium speed until foamy. Add the granulated sugar 1 tablespoon at a time, until you have volume, then add the rest of the sugar. Increase mixer speed to medium-high and whip until you have stiff but not dry peaks. Gently fold in the powdered sugar. Place the meringue in a large pastry bag fitted with a 1/4-inch plain tip. Pipe the mushroom pieces onto a parchment covered baking sheet. Make the stems by squeezing out a dime-sized mound of meringue, then pull the pastry bag straight up, leaving a small tail. Make the caps by piping 1/2-inch mounds onto the sheet. Sprinkle the caps with a little cocoa powder and place in the oven. Bake until firm and dry, about 1 hour, leaving the oven door cracked so moisture can escape. Remove from the oven and cool on a rack. PREPARE CHOCOLATE TREES: Make a cornet from parchment paper and fill half full with tempered chocolate. Pipe a long thick chocolate raindrop on a sheet of parchment paper. Draw a cake comb through the chocolate, starting at the center of the raindrop and moving from left to right. Repeat, starting at the center and moving from right to left. You should have a chocolate pine tree. Repeat for as many trees as you want. Allow the chocolate to set before peeling the parchment paper from it. PREPARE THE CHOCOLATE FENCE: Fill a cornet half full with the tempered chocolate, and pipe a 3 to 4-inch long railroad track, with the outside rails spaced about 2 inches apart and the inside rails spaced about 1/2-inch apart onto a sheet of parchment paper. Allow the chocolate to set before peeling the parchment paper from it. PREPARE THE COFFEE BUTTERCREAM: Place the egg yolks and whole egg in a large mixing bowl, and whip until thick, light, and tripled in volume, 5 to 7 minutes. Pour the water and granulated sugar into a 1-quart heavy-bottomed saucepan and place over medium heat. Insert a candy thermometer into the mixture. The sugar is ready when it reaches 250 degrees, or the soft ball stage. Pour the cooked sugar down the side of the bowl into the whipping eggs. Continue whipping the mixture until the outside of the bowl is warm but not hot, about 2 or 3 minutes. Add the butter all at once, and beat on medium speed until incorporated. Now whip on medium-high speed until thick, smooth and shiny, about 10 minutes. Remove about 1/3 cup and set aside. Add the coffee extract to the remaining buttercream and whip until well combined. ASSEMBLE THE BUCHE: Place the rolled cake on the platter you will use to serve it. Use a sharp knife to slice a 11/2-inch-thick slice from each end of the roll. These will become gnarls on the log. Spread a thick layer of buttercream over the buche. Place the ends or gnarls on top of the log, 1 at each end and cover with buttercream. Run a cake comb through the buttercream along the length of the buche, to make it look like bark. Place the buche in the refrigerator for about 15 minutes to let the buttercream set. MAKE THE IVY AND FLOWERS: Divide the unflavored buttercream evenly among 3 bowls and color each with 1 of the food colorings. Make 3 cornets from triangles of parchment paper, and fill one with pink buttercream, one with green, and one with yellow. Remove the buche from the refrigerator. Use the green icing cornet to make the ivy, by piping long curved lines along the length of the buche. Place small yellow dots along this stem, for the flower centers. Surround these with pink dots for the flower petals. Cut the tip of the cornet diagonally to make a point and fill it with green icing. Squeeze a dab of green buttercream out of the corner of each leaf. FINISHING THE BUCHE: Stick together the caps and ends of the mushrooms, using a dab of buttercream. Place the mushrooms, chocolate trees and chocolate fence on the buche. Dust the buche with powdered sugar and sprinkle with chocolate shavings. Refrigerate for 1 hour,then serve and enjoy! Sift together the cornstarch and half the sugar in a medium bowl, add the egg yolks and whisk until well combined. Pour the milk and remaining sugar into a 2-quart nonreactive heavy-bottomed saucepan and place over medium-high heat. While milk is heating, slice the vanilla bean in half lengthwise. Separate the seeds, and add both seeds and skin to the milk. Bring it to a boil. Carefully pour about half of the milk into the egg mixture, whisking so eggs don't scramble. Pour this mixture back into the saucepan and continue to whisk, as pastry cream thickens. Bring to a boil and continue to whisk and cook for 2 minutes more. Remove from heat, strain through a fine-mesh sieve, and add butter in small chunks if desired. Stir butter into cream until well incorporated. Pour pastry cream into an airtight container and put plastic wrap on top to prevent a skin from forming. Store in refrigerator for up to 3 days, until ready to use. SIMPLE SYRUP: Water, scant 1 1/4 cups Granulated sugar, 2/3 cup Liqueur, 2 1/2 tablespoons Place the water and sugar in a heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. The sugar should completely dissolve. Remove from heat and pour into a mixing bowl. Cool before adding the liqueur. TEMPERED CHOCOLATE: When you melt chocolate, the molecules of fat separate. To put them back together, you temper it. One way to temper is to place the chocolate in the microwave, and microwave it on high power for 30 seconds at a time until the chocolate is melted. As it recrystallizes, it becomes tempered. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]" 3914,"Ultimate Mashed Potatoes 3 1/2 cup Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups) 1/2 cup light cream 1/2 cup sour cream 1/4 cup chopped fresh chives 2 tablespoon butter 3 slices bacon, cooked and crumbled (reserve some for garnish) Generous dash ground black pepper Instructions: Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 3915,"Salted Caramel Peanut Butter Cups 80 grams (1/3 cup plus 1 teaspoon) superfine sugar 60 milliliters (1/4 cup) heavy cream 1 tablespoon milk 1/2 teaspoon sea salt flakes 2 tablespoons smooth peanut butter 90 grams (3.2 ounces) 70% dark chocolate, chopped 55 grams (4 tablespoons) unsalted butter Crushed peanuts or sea salt flakes, for decorating, optional Instructions: For the peanut butter salted caramel: Heat the sugar and 1 1/2 tablespoons water in a medium saucepan over medium heat until the sugar melts and the mixture reaches a deep amber color, about 2 minutes. Avoid stirring the mixture to prevent it from crystallizing. Remove the pan from the heat and immediately whisk in the cream, milk and salt. The mixture will bubble up violently. Once it has settled, add the peanut butter and whisk to combine. Pour the caramel into a glass jar and allow it to cool for at least 1 hour, by which point it should be thick and cool to the touch. The caramel can also be made the day before. For the chocolate coating: In a double boiler over medium heat, melt the chocolate and butter together. Place 10 mini cupcake liners into a mini cupcake tin. Pour roughly 3/4 teaspoon of the melted chocolate into the bottom of each cupcake liner and spread it along the sides with a teaspoon so that it coats the entire liner. Place them in the fridge for 5 minutes. Place 1/2 teaspoon of the cooled caramel into each chocolate liner. Use your finger to slightly flatten the caramel, then pour the melted chocolate over the top, filling the liners to the top. Decorate the tops with crushed peanuts or sea salt flakes if you wish! Put the peanut butter cups back in the fridge for 10 minutes, then serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 3916,"Curried Cauliflower with Chickpeas and Tomatoes 1/4 cup ghee, recipe follows 1 yellow onion, finely chopped 2 tablespoons curry powder, recipe follows 1-inch piece fresh ginger, peeled and julienned 2 vine-ripened tomatoes, chopped 1 head cauliflower (about 1 pound), cut into florets 3 cups canned chickpeas, drained and rinsed 2 tablespoons tomato paste Salt Cilantro leaves, for garnish 1 pound unsalted butter 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon whole cloves 1/2 teaspoon mustard seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns 2 dried red chiles, broken in pieces, seeds discarded 1 tablespoon turmeric Instructions: Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving. Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly. Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 3917,"Ice Cream Cone Favors 1 bag white chocolate morsels Ice cream cones (flat bottomed) Small chocolate candy toppings, nonpareils and sprinkles Lollipops, sugar sticks and other small packaged candies 4 by 9-inch cellophane bags 5/8-inch sheer ribbon Instructions: Melt white chocolate chips in a small double-boiler and transfer to small bowl. Dip top and upper side tier of ice cream cone into melted chocolate. Before chocolate dries, roll coated areas of cone in small candy toppings to create a decorative layer. Allow to cool. Fill cone with lollipops and packaged candies. Slip filled cones into cellophane bags and tie with ribbon. Serve as party favors, Halloween treats, or for any special occasion. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 3918,"Lavender Mascarpone Sweet Fruit Tea Sandwich 1 loaf brioche, sliced 1/4 inch thick Melted butter, for brushing 16 ounces mascarpone Lavender honey Honey
5 nectarines, sliced Rose champagne 1 pint strawberries
1 pint mixed berries (blackberries, blueberries and raspberries)
Fresh culinary lavender, for garnish
Instructions: Brush the brioche slices with butter and toast until golden. Whip the mascarpone and sweeten to taste with lavender honey and regular honey. In a skillet, saute the nectarine slices with a little rose champagne and 1 tablespoon honey. In second skillet, saute the strawberries with a little rose champagne and honey. In a third skillet, saute the mixed berries with a little rose champagne and honey. Halve the toasted brioche slices diagonally into triangles. Spread with the sweetened mascarpone and top with nectarines, followed by strawberries and mixed berries. Drizzle with lavender honey. Sprinkle lavender over the top. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Ros]" 3919,"Chicken Stir-Fry 2 tablespoons dark sesame oil, divided 2 garlic cloves, finely minced 2 pounds chicken breasts, skinless and boneless 1 head broccoli, stems removed 1 dozen mushrooms, sliced 3 carrots, peeled and julienned 1/4 pound green beans, diced 1 head bok choy, chopped 2 to 3 tablespoons teriyaki sauce Instructions: Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately.
","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 3920,"Pasta Souffle 4 tablespoons unsalted butter 3 tablespoons flour 1 1/2 cups milk 2 ounces prosciutto, cut into 1//4 cup soft goat's cheese 4 cups cooked (dry) green fettucine, cut 3 egg yolks 4 egg whites Salt and pepper Instructions: Make bechamel: Melt butter, stir in flour and slowly add 1 1/2 cups milk. Cook over low heat until thickened. Fold in fine shreds of prosciutto and goats's cheese. Season with salt and pepper. Cool to room temperature. Preheat oven to 400 degrees. Butter a souffle dish (5 or 6 cup measure). Fold egg yolks into bechamel and fold in cooked pasta. Whip egg whites until stiff but not dry and fold into noodles. Turn into souffle dish and bake for 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3921,"Grilled Strawberry Shortcake Cupcakes 10 strawberries, hulled Vegetable oil
1 1/2 cups strawberry jam
1 cup heavy cream
2 tablespoons powdered sugar
12 vanilla cupcakes, store-bought or homemade Instructions: Prepare a grill for medium-high heat. Thread the strawberries onto two skewers and brush with vegetable oil. Grill on all sides, 3 to 5 minutes total. Set aside to cool. Pull the strawberries off the skewers; cut half into small dice (small enough to fit through a pastry tip). Stir the diced strawberries together with the strawberry jam, then add to a pastry bag fitted with a medium piping tip. Set aside. Whip the heavy cream and powdered sugar to stiff peaks, being careful not to overwhip. Add to a second pastry bag, this one fitted with a star tip. Slice the remaining strawberries lengthwise, either in half or quarters. Scoop out the center of each cupcake and set aside for snacking later. Fill the cupcakes with the strawberry jam mixture and top with the whipped cream. Garnish with the sliced strawberries before serving. ","[Bubbly ros, Moscato, Lambrusco, Vinho Verde]" 3922,"Salmon Lova with Soba Noodles and Cucumber Salad 3 quarts warm water 8 spring roll wraps Eight 5-ounce salmon fillets 1/2 cup olive oil 2 teaspoons salt 1/8 teaspoon white pepper 1/4 cup clarified butter 1 cup Soba Noodles and Cucumber Salad, recipe follows 2 cups spicy orange beurre blanc 1 pound soba noodles 2 large cucumbers, peeled, halved, seeded, sliced 1/16-inch, salted and squeezed 1 cup Japanese Vinaigrette, recipe follows 1 tablespoon dashi 1 tablespoon sesame seeds 1/2 cup white vinegar 1/4 cup mirin 8 teaspoons rice vinegar 1/2 teaspoon soy sauce 1 teaspoon sesame oil 2 tablespoons sugar Instructions: Pour the warm water into a medium mixing bowl. Place the spring roll wraps in the water and press down until totally immersed. When the wraps are soft, remove from the water and using your fingertips, pat lightly with olive oil. Place the salmon fillet in the center of the wrapper and season with a pinch of salt and pepper. Fold the left and right sides of the wrap over the fish. Then fold the top and bottom. Turn over and pat with more olive oil. Repeat the process until all are completed.
Using an ovenproof nonstick pan, heat the clarified butter. Place the salmon fillets in the pan, seam side down, lightly brown one side, turn over, and finish in a 400 degree oven for approximately 10 minutes. Plate with the soba noodles and cucumber salad and top the salmon with the beurre blanc. Garnish with julienned pickled ginger Cook the soba noodles according to the instructions on the package in boiling salted water until al dente, 6 to 8 minutes. Rinse and chill. Add the cucumbers, Japanese vinaigrette, and dashi to the noodles and gently toss together. Garnish with toasted sesame seeds. Put all the ingredients in a bowl and whisk until thoroughly blended. Process until the mixture is rough-textured, not completely smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Ros]

" 3923,"Dijon Tarragon Chicken Breasts Two 14-ounce cans chicken broth 4 boneless, skinless chicken breasts, 6 to 8 ounces 2 tablespoons butter 2 tablespoons flour 1 tablespoon Dijon mustard 2 tablespoons chopped fresh tarragon or, 2 teaspoons dried Salt and freshly ground black pepper Instructions: Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3924,"Herbed Rice 1 tablespoon unsalted butter 3 to 4 scallions, sliced thinly
2 cups long-grain rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1/2 teaspoon lemon zest, optional
Instructions: Heat the butter in a medium saucepan over medium heat. Add the scallions and saute for 2 to 3 minutes. Add the rice and stir until the rice is fully coated with butter. Add 3 cups water and bring to a boil. Add the salt and pepper, cover and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes. Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 3925,"Salisbury Steak With Mushrooms 1 pound ground beef 1 large egg, lightly beaten 1/4 onion, finely chopped (about 1/3 cup) 7 saltine crackers, finely crushed (about 1/4 cup) 1 teaspoon minced fresh sage Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 8 ounces sliced mixed mushrooms 2 teaspoons Worcestershire sauce 3 tablespoons all-purpose flour 2 1/2 cups hot water 1 to 2 tablespoons chopped fresh parsley Buttered egg noodles, for serving (optional) Instructions: Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick. Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate. Add 1 tablespoon butter to the skillet and cook the mushrooms, stirring occasionally, until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Sprinkle in the flour and stir, then stir in the hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine. Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 3926,"Fiery Fieri 3 tablespoons sugar 1 teaspoon chipotle powder 1 lime wedge Ice Ice 2 ounces mezquila 2 ounces agave nectar 2 ounces fresh lime juice 1 ounce bourbon brown sugar BBQ sauce, sauce as Guy Fieri's 4 dashes Angostura bitters Instructions: For the chipotle cl-sugar rim: Combine the sugar and chipotle powder; mix well and spread on a small plate. Moisten half the rim of a 10-ounce rocks glass with the lime wedge and press into the chipotle sugar to rim half of the edge. Fill the glass with ice and set aside. For the drink: Fill a mixing glass 2/3 of the way with ice then add the mezquila, agave nectar, lime juice, BBQ sauce and bitters. Cap the mixing glass with the shaker tin and shake vigorously for 10 to 15 seconds. Strain the drink into the rimmed glass and serve.
","[Tequila, Mezcal, Cacha?a, Rum]" 3927,"Tabbouleh 1 cup bulgur wheat 1 1/2 cups boiling water 2 medium tomatoes, seeded and diced (about 2 cups) 1 large cucumber, peeled, seeded and diced (about 2 cups) 1/2 cup diced red onion 2 cups finely chopped fresh parsley leaves 1/3 cup finely chopped fresh mint leaves 3 tablespoons olive oil 1/4 cup lemon juice 1 teaspoon grated lemon zest 1 teaspoon ground cumin Salt and freshly ground black pepper 6 grilled chicken breasts as an accompaniment Instructions: Place the bulgur into a large heat-proof bowl. Pour the boiling water over it, stir and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3928,"Lemon-Ginger Wafers 1 3-inch piece ginger, peeled 1 1/2 cups all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 1/2 cup plus 1/3 cup confectioners' sugar 2 teaspoons finely grated lemon zest 3 tablespoons fresh lemon juice 1 teaspoon vanilla extract Chopped crystallized ginger, for topping Instructions: Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely. Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 3929,"Tequila Lime Chicken 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on Instructions: Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 3930,"Chicken Schnitzel with Romaine Currant Salad 4 chicken breasts, pounded flat Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
2 cups panko breadcrumbs, or more as needed
1 tablespoon picked fresh oregano, chopped
1 tablespoon picked fresh thyme, chopped
1/2 pound (2 sticks) unsalted butter
1 cup dried currants 1 cup raspberry vinegar
2 tablespoons sugar
1 tablespoon kosher salt
2 heads romaine lettuce
1/4 cup thinly sliced Parmesan
1/4 cup olive oil
1/2 pound (2 sticks) unsalted butter 6 anchovy fillets, chopped
1 tablespoon capers
1/2 cup pitted black nicoise olives, chopped
1 shallot, minced
Juice of 1 lemon Instructions: For the chicken: Line a baking sheet with waxed paper. Preheat the oven to 200 degrees F. Sprinkle the chicken breasts with salt and pepper. Place the flour on a plate. Beat the eggs and Dijon mustard to blend in a shallow baking dish. Mix the panko with the herbs, 1 teaspoon black pepper and 1 teaspoon salt. Place 1 cup panko mixture in another shallow baking dish, adding remaining cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess, then dip into the egg mixture, turning to coat evenly, then carefully coat with the panko, pressing gently to adhere to the chicken. Transfer the chicken to the prepared baking sheet. Heat 4 tablespoons butter in a 12-inch cast-iron skillet over medium-high heat. Add 1 chicken breast to the skillet and cook until golden brown on both sides, 8 to 10 minutes total. Transfer to a wire rack-lined sheet tray and season with salt. Repeat with the remaining butter and chicken breasts, keeping the chicken warm in the oven while you make the remaining batches, if desired. For the salad: Meanwhile, add the currants to a small saucepan and cover with the vinegar, sugar and salt. Bring to a boil, then turn off the heat and let sit until cool to the touch, about 10 minutes. Chop the romaine into small pieces and toss with the currants and Parmesan. Dress with the olive oil and pickling liquid to taste. For the sauce: Add the butter to a saucepan and heat over medium heat until the butter browns, then add the anchovies, capers, olives and shallots and toast until slightly crispy, about 2 minutes. Add the lemon juice and emulsify. Place the chicken on a serving plate or platter and drizzle the sauce over the chicken. Serve the salad alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 3931,"Spiced Peanut Soup 2 tablespoons butter 2 slices bacon, chopped 1 onion, thinly sliced 1/4 pound of sweet potato, peeled 1/4 teaspoon each ground cinnamon, chili powder, cumin and cayenne pepper 3 cups chicken broth 2 tablespoons tomato paste 1/2 cup nonhomogenized peanut butter 1/2 cup sour cream Salt and pepper Snipped chives Instructions: Melt butter over medium heat in a 3 or 4 quart saucepan. Add bacon and saute for another couple of minutes or until the bacon has rendered some of its fat. Add the onion, cover and cook for about 10 minutes or until onion is translucent. Check the onion every now and then to make sure it is not burning. While the onion is cooking, dice the sweet potato. When the onion is translucent, remove the cover and stir in the sweet potato, spices and broth. Cover and simmer for 20 minutes or until tender. Transfer soup to a blender or food processor. Add the tomato paste and peanut butter and puree until smooth. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. You can make the soup up to this point 2 to 3 days in advance. Reheat, stirring on occasion, until soup is heated through and garnish each portion with sour cream and chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3932,"Buffalo Chicken Meatballs with Blue Cheese Sauce Nonstick cooking spray 2 ounces blue cheese, coarsely crumbled 1 cup whole buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
2 stalks celery 1/2 small onion
1/2 green bell pepper
2 pounds ground chicken (not chicken breast)
1 cup dry breadcrumbs
2 large eggs
2 teaspoons Miss Brown\u2019s House Seasoning (see recipe below) 1/2 cup (1 stick) unsalted butter
1/4 cup hot sauce
2 teaspoons Worcestershire sauce
Celery sticks Chopped fresh flat-leaf parsley, for garnish 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon freshly ground black pepper 1 teaspoon salt Instructions: Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray. For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve. For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes. While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley. Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 3933,"Pepperoni Pizza with Hot Honey Sheet-Pan Pizza Dough 1 28-ounce can whole peeled tomatoes, drained
2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon hot honey, plus more for drizzling
Kosher salt and freshly ground pepper 1/4 cup grated parmesan cheese 12 ounces whole-milk mozzarella cheese, shredded (about 3 cups)
1 1/2 6-ounce logs pepperoni in natural casings, sliced 1/8 inch thick 1/2 cup sliced hot pickled cherry peppers, drained
Instructions: Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500? for 1 hour. Meanwhile, make the tomato sauce: Put the tomatoes in a medium saucepan and break them up with your hands or a wooden spoon. Add the olive oil, garlic, oregano, hot honey, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring often and crushing the tomatoes with a wooden spoon. Continue to simmer, crushing the tomatoes, until the sauce thickens slightly, about 5 minutes. Let cool.
Sprinkle 2 tablespoons parmesan over the dough. Sprinkle the mozzarella on top, leaving a 1/2-inch border. Spoon the tomato sauce over the top. Top with the pepperoni and cherry peppers.
Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15 to 20 minutes. Sprinkle the remaining 2 tablespoons parmesan over the pizza. Let cool slightly. Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Drizzle with hot honey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 3934,"Creamed Spinach 1 pound baby spinach, washed 1 teaspoon olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely diced
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
1 1/2 cups milk
3/4 cup grated Parmesan Pinch nutmeg
Instructions: In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside. In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach. Serve immediately or hold in a low oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3935,"Better Than Citron Presse 2 cups sugar Peel from 2 lemons, julienned, reserve lemon juice for drink Fresh mint sprigs Ice Cold water Instructions: Put the sugar and lemon peel in a saucepan with 2 cups water. Bring to a boil just 5 minutes. Remove from the heat, and cool. Store the syrup in a glass jar in the refrigerator. Put 1 tablespoon of lemon syrup in a glass with a few ice cubes and a sprig of fresh mint. Squeeze in the juice of half a lemon. Stir in cold water, to taste. Sweeten with more syrup, if you like. ","[Sauvignon Blanc, Riesling, Vinho Verde]" 3936,"Matchstick Potatoes Peanut or canola oil 3 large oval Idaho potatoes, peeled Sea salt or kosher salt Minced fresh flat-leaf parsley (optional) Instructions: Preheat the oven to 350 degrees F. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees F. Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes. Sprinkle the potatoes with parsley, if desired, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3937,"Coconut Peanut Bowl with Chicken 2/3 cup pineapple juice 2/3 cup lite soy sauce 2 tablespoons brown sugar 4 (5 to 6 ounce) chicken breasts, boneless and skinless. 6 cups water, plus 4 cups for cooking the rice, and 2 cups for the vegetables 3 lemongrass stalks, peeled and coarsely chopped 2 ounces fresh ginger, peeled and thinly sliced 5 kaffir lime leaves 1 lemon, cut in half 7 ounces lite coconut milk 4 tablespoons peanut butter, creamy natural or reduced fat natural 4 ounces sugar 1/2 lime, juiced 1 1/2 tablespoon corn starch 2 cups brown rice, medium grain 1/2 teaspoon salt 3 carrots, peeled and julienned 1 red bell pepper, julienned 1 cup pearl onions, peeled and cleaned 1/2 cup snow pea pods or sugar snap peas 1/2 cup peas, fresh or frozen 1 ounce cilantro 1/4 cup chopped peanuts Instructions: Marinated Chicken Breasts: In a medium bowl, mix together pineapple juice, soy sauce, and brown sugar. Clean and trim chicken. Place in marinade and marinate for 4 hours or overnight. Coconut Peanut Sauce: In a medium 4-quart saucepan, add 6 cups water, lemongrass, ginger and kaffir lime leaves. Squeeze the lemon into the pan and add the 2 rinds into the pot. Bring to a boil and reduce to medium heat. Continue cooking for approximately 30 to 45 minutes until liquid is reduced by half. Remove from heat, strain through a fine strainer into a medium 4-quart saucepan. Set aside 1/2 cup of the liquid and chill. Whisk the coconut milk, peanut butter, sugar, and lime juice into the strained liquid. Separately, add and dissolve cornstarch to remaining 1/2 cup of chilled liquid and whisk into pan. Bring to a low boil, remove from heat and set aside. Brown Rice: In a 3-quart saucepan, bring 4 cups water to a boil and add rice and salt. Return to boil, reduce to medium/low heat and cook until water is absorbed, approximately 30 to 40 minutes. Roast Chicken Breasts: Place marinated chicken breasts in a baking pan and roast at 400 degrees F for 20 minutes or until golden brown. Remove and slice breasts on the bias. Vegetables: In a 2-quart saucepan, bring 2 cups of water to a boil, add carrots, onions, and red pepper. Steam for 2 to 3 minutes until vegetables are 'al dente.' Add pea pods and peas. Steam for 1 minute. Assembly: Place 1 cup of rice in center of plate/bowl. Top with vegetables and chicken, placing pea pods on top. Top with 1 (4-ounce) ladles of hot coconut peanut sauce. Garnish with cilantro and peanut pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chenin Blanc]" 3938,"Grandma's Oyster Mushroom Po Boy 1 jalape?o 2 teaspoons vegetable oil 1 teaspoon red pepper flakes 1 1/4 cups unsweetened soy milk 1/4 cup tapioca flour 4 teaspoons kappa carrageenan 1 1/4 teaspoons salt 2/3 cup refined coconut oil 2 teaspoons apple cider vinegar 1 teaspoon lemon juice 2 tablespoons nutritional yeast 1/2 cup unsweetened soy milk 1 tablespoon lemon juice 2 teaspoons agave 1 teaspoon dry mustard powder 1 teaspoon salt 1 teaspoon apple cider vinegar 2 cups vegetable oil 1 tablespoon horseradish 1 tablespoon vegan Worcestershire 1/2 teaspoon garlic powder 1/4 teaspoon salt 3 tablespoons chipotle peppers 1 tablespoon lemon juice 1/2 cup all-purpose flour 1/2 cup panko 5 pounds oyster mushrooms 2 cups unsweetened soy milk 3 cups vegetable oil 5 buns Pickles, for serving 1 head red cabbage, shredded Instructions: For the vegan pepper jack: Dice the jalape?o and saut in a pan in the oil with the red pepper flakes on medium heat. Meanwhile, in a saucepan, add the soy milk, tapioca flour, kappa carrageenan and salt. Start cooking at medium heat until it starts to thicken. Slowly add the coconut oil to the soy milk mixture. Emulsify with an immersion blender to blend until the oil and liquid fuse together, then add the apple cider vinegar, lemon juice and nutritional yeast, whisking. Fold in the jalape?o mixture until fully mixed, then scrape it into a 5-by-9-inch bread pan or cheese mold. Let set in the fridge for 8 hours. For the vegan mayo: With an immersion blender, emulsify the soy milk, lemon juice, agave, mustard powder, salt and vinegar in a bowl for 30 seconds, then add the vegetable oil, continuing to emulsify on high until the liquid thickens. For the horseradish mayo: Mix the horseradish, Worcestershire, garlic powder, salt and 2 cups vegan mayo in a small bowl. For the chipotle mayo: Mix the chipotles, lemon juice and 1 cup vegan mayo a in small bowl. For the mushrooms: Mix together the flour and panko in a bowl. Dredge the oyster mushrooms in the unsweetened soy milk followed by the panko mixture. Bring the oil to 350 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer. Fry 5 to 8 mushroom petals until golden brown and crispy, about 4 minutes on each side. Slice the cheese 1/2-inch-thick (or however thin you like it) and place it on the buns. Put a pan on a burner on medium-low heat. Place the bun and cheese face down in the pan to melt the cheese until lightly toasted brown. Spread some horseradish mayo, 5 dill pickles, oyster mushrooms, red cabbage, chipotle mayo and the cheesy bun top. (Save remaining mushrooms and sauces for another use; see Cook's Notes.) Enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 3939,"Grilled Mackerel with Toasted Garlic Butter 2 medium mackerel, filleted, skin on 5 garlic cloves, smashed 4 ounces butter Salt Pepper 1 or 2 limes Instructions: Preheat an outdoor grill to medium heat and oil the grates with a brush or towel. In a small saucepan, melt the butter and add the smashed garlic. Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons). Squeeze 1/2 of a lime over each fillet and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3940,"Whole-Wheat Pancakes with Nutty Topping 1/4 cup sliced almonds 1/4 cup hulled (green) pumpkin seeds 1/4 cup sunflower seeds 1 tablespoon sesame seeds (preferably unhulled) 1/4 cup toasted wheat germ 1/4 cup real maple syrup, plus more for serving Pinch salt 1 medium apple, such as Golden Delicious, cored and diced (about 2 cups) 3/4 cup whole-wheat flour 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 cup 1 percent lowfat buttermilk 3/4 cup lowfat milk 2 teaspoons honey Nonstick cooking spray Instructions: Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside. Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary. Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3941,"Crispy Whole Striped Bass with Red Tomatillo Sauce Peanut oil or canola oil, for frying 2 cups rice flour Salt and freshly ground pepper 1/2 to 3/4 cup water 4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry 8 tomatillos, husked and washed 4 tablespoons olive oil 1 large red onion, finely diced 2 cloves garlic, finely chopped 1/2 habanero cl, coarsely chopped 3 tablespoons New Mexico cl powder 1/4 cup red wine vinegar 2 tablespoons honey 3 tablespoons chopped cilantro leaves Salt and freshly ground pepper Instructions: Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F.
Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve. Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.
Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the cl powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 3942,"Taleggio Cheese Course with Radicchio Salad, Honey Vinaigrette and Toasted Hazelnuts 4 ounces Taleggio or Cambozola cheese 4 to 6 leaves radicchio 1 head endive, quartered lengthwise, with core intact 1/4 cup extra-virgin olive oil 2 tablespoons white wine or blush wine vinegar 1 tablespoon mild honey 1/2 cup coarsely chopped toasted hazelnuts Freshly finely ground black pepper Coarse sea salt, for serving Instructions: Divide the cheese into 4 equal portions and place on small cheese or salad plates. Separate the radicchio leaves and tear or chop into bite-size pieces; divide among the plates. Place an endive quarter on each plate next to the cheese. Whisk together the oil, vinegar, and honey in a bowl and drizzle over the salads. Sprinkle the toasted hazelnuts, finely ground pepper and coarse sea salt over top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3943,"Corn Doggies 2 1/2 cups all-purpose flour, divided 3 cups cornmeal 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 tablespoon sugar 1 1/2 cups buttermilk 1/2 cup beer 2 eggs 1/2 cup water 1 tablespoon minced Italian parsley leaves 1 tablespoon minced hot cherry peppers 1 tablespoon minced garlic 1 tablespoon grated Parmesan 1 tablespoon minced jalapeno pepper 1 tablespoon finely chopped cilantro leaves 1 tablespoon grated dry jack cheese 4 cups canola oil (or other low-saturated fat oil) 8 Italian-style cooked sausages 8 Spanish-style cooked sausages Instructions: Combine 1 1/2 cups of the flour and all the remaining dry ingredients in a large bowl and mix well. In another bowl, combine the buttermilk, beer, eggs, and water, then mix well and add to the dry ingredients. Divide the batter in half. To first half of the batter, add the Italian parsley, hot cherry peppers, garlic and Parmesan and mix well. To the other half, add the jalapenos, cilantro and dry jack. Combine well.
Heat the oil in a heavy-bottomed pot to 375 degrees F. Cut the sausages into thirds and dredge them in the remaining 1 cup flour. Coat the Italian-style sausages in the hot pepper batter and the Spanish-style sausages in the jalapeno batter. Fry the sausages, in batches, until golden, about 4 to 5 minutes. Drain on a paper towel lined plate and serve immediately. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 3944,"Gorgonzola Fig Bites With Toasted Almonds 6 small fresh figs 2 Tbs. gorgonzola or another blue cheese 2 tsp. olive oil, preferably extra virgin freshly ground black pepper to taste 2 Tbs. slivered almonds, toasted or 6 whole Marcona almonds, chopped 2 tsp. honey, optional Instructions: Preheat oven broiler. Trim stems from figs and remove a small slice from the bottom so they will stand upright. Make a half-inch cut in the top of each fig and then another perpendicular to the first cut so that there is a cross-shaped opening in the top of each fig.
Place figs on a baking sheet and stuff some of the cheese into the top of each. Drizzle figs lightly with olive oil and grind some black pepper on top. Place in the oven and broil until the cheese bubbles, about two minutes. Remove and top each fig with almonds. Drizzle with honey if using and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 3945,"Marinated Vegetable Salad 7 ounces/200 g carrots 7 ounces/200 g haricots verts 7 ounces/200 g Savoy cabbage 7 ounces/200 g cauliflower 3 tablespoons mustard seeds 2 tablespoons minced garlic 1 tablespoon minced peeled fresh ginger 1 tablespoon ground turmeric About 1/2 cup/125 ml grapeseed or peanut oil 8 small shallots, quartered or cut into eighths, depending on the size 2 tablespoons red wine vinegar
Salt and freshly ground pepper Lemon juice, to taste Crusty bread, for serving Instructions: Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets.
Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3946,"Buttermilk Parsnip Mashed Potatoes 6 golden potatoes, peeled and quartered 1 pound parsnips, peeled and cut into inch pieces 1/3 cup heavy cream 1/4 cup buttermilk 2 tablespoons unsalted butter (preferably high fat) 1/2 tablespoons sea salt 1/4 tablespoons white pepper Instructions: Cook the potatoes and parsnips in salted boiling water until cooked through but not falling apart. Drain them, and transfer them to a large bowl. Meanwhile, heat the butter, cream and buttermilk in a nonreactive sauce pot. Add the cream mixture and the salt and pepper to the potatoes. If using a hand mixer, work on low speed and mix the potatoes and parsnips until smooth and well combined. If you like, run the mixture through a food mill in order to remove any lumps. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 3947,"Virgin Hibiscus Cosmo 5 cups sugar 4 cups water 4 cups hibiscus flowers 1/4 fresh cut lime 2 parts Hibiscus Syrup 2 parts fresh-squeezed orange juice 2 parts cranberry juice 1 part fresh lime juice ice
frozen cranberries for garnish
Instructions: SYRUP: Heat sugar and water in a large saucepan until the sugar is completely dissolved. Add flowers and bring to the boil. Lower heat and simmer gently until the volume of liquid is reduced by a third. Remove from heat and strain. Chill until cold before proceeding.
COSMO: Fill shaker with ice and muddle it with the fresh lime. Vigorously shake syrup, orange juice, cranberry juice and lime together until ice cold. Strain into a chilled martini glass. Drop one or two frozen cranberries in for garnish and service, or float a hibiscus petal on top. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]" 3948,"The Best Carrot Cake Nonstick cooking spray 1/2 cup golden raisins
1 1/2 cups pecans
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, at room temperature
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 large eggs, at room temperature
1 3/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
3/4 cup vegetable oil
3 sticks (1 1/2 cups) unsalted butter, at room temperature Four 8-ounce blocks cream cheese, at room temperature
1 tablespoon pure vanilla extract
4 3/4 cups confectioners' sugar
Instructions: For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round\u202fcake pans with nonstick\u202fcooking\u202fspray. Line\u202fthe\u202fbottoms with parchment paper rounds\u202fand\u202flightly coat\u202fthe\u202fpaper\u202fwith spray. Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
To assemble the cake: When the cakes are completely cool,\u202ftrim the domes of each cake round with a large serrated knife so the tops are flat.\u202fPlace one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3949,"Forgotten Cookies 3 large egg whites, at room temperature Pinch of fine salt 3/4 teaspoon cream of tartar 1 cup superfine sugar 1 teaspoon pure vanilla extract 1 1/4 cups mini semisweet chocolate chips, plus more for garnish Instructions: Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula.
Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips.
Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3950,"Sausage and Cornbread Stuffing 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, sliced 6 ounces (about 2 links) Italian turkey sausage, removed from casing 3 celery stalks, thinly sliced on diagonal 1 bulb fennel, cored, quartered and sliced crosswise, plus 1/4 cup chopped fronds
1 medium Bosc pear, cored and chopped
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme 1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped walnuts 1 recipe Quick and Healthy Cornbread, cooled and coarsely crumbled, recipe follows Kosher salt and freshly ground black pepper 1 to 1 1/2 cups reduced-sodium chicken broth 1 large egg white 1/2 cup water 1/4 cup buttermilk 1 (8.5 ounce) box corn muffin mix 1/4 cup toasted wheat germ Instructions: Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more. Preheat the oven to 350 degrees F. Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3951,"Pork Loin with Thai Sauce and Papaya Salad 4 ounces (3/4 cup) unsalted raw cashews 1-ounce peeled, fresh ginger 1/2 cup plum wine 1/4 cup peanut oil 1/2 cup sliced green onions 1/2 cup chopped cilantro leaves 6 garlic cloves 1 cl pepper, jalapeno or red serrano, cored, seeded, and coarsely chopped 1 1/2 tablespoons turmeric 1 tablespoon honey 1 tablespoon sesame oil 1 tablespoon balsamic vinegar 1 tablespoon cumin 1 teaspoon freshly ground white pepper 1/2 teaspoon coarse salt 1 or 2 papayas or mangoes (12 ounces each), peeled, seeded, and diced 1/2 red onion, diced 1/4 cup cilantro leaves 1/4 jalapeno pepper, cored, seeded, and chopped fine 2 limes, juiced 1 tablespoon balsamic vinegar 1 teaspoon honey Salt Freshly ground white pepper 4 radicchio leaves 1 1/2 pounds pork loin, cut into 4 (6-ounce) medallions Freshly ground pepper 1 tablespoon peanut oil 1/2 cup port 1 cup veal stock Lime juice Instructions: For the Thai Paste: Preheat the oven to 400 degrees F. Spread the cashews on a baking tray and roast until golden brown, about 10 minutes. Cool. In a small pan, cook the ginger in the plum wine until the wine evaporates. With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients. Reserve. For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno. In a small bowl, whisk together the lime juice, vinegar, and honey. At serving time, toss the dressing with the salad and season with salt and pepper, to taste. Raise the oven temperature to 450 degrees F. Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate. In an ovenproof skillet, heat the peanut oil. Over high heat, brown both sides of the medallions. Transfer to the oven and roast until medium rare, about 15 minutes. Remove the medallions to a plate and keep warm. Pour the grease from the skillet and deglaze the pan with port. Pour in the stock and cook over high heat until the sauce thickens slightly. Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice. Keep warm. Cut each medallion into slices. Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce. Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3952,"Zucchini, Potato and Fennel Stew 1/4 cup olive oil, plus more to drizzle 1 1/2 pounds small round potatoes, quartered
Salt and pepper
1/2 teaspoon Piment d'Espelette or cayenne pepper
1 teaspoon paprika
3 to 4 cloves garlic, sliced
2 firm small to medium zucchini, sliced 1/2-inch half moons
1 bulb fennel, trimmed and sliced into thin half-moon wedges, reserve a small handful of fronds
1 large or 2 small to medium onions, peeled and root attached sliced into thin wedges
12 cocktail tomatoes or 2 cups cherry tomatoes
4 cups vegetable or chicken stock
1 cup passata or tomato sauce
1/4 cup fresh tarragon leaves, chopped
Crusty French roll or bread, for passing
Instructions: In a medium soup pot, heat the olive oil, then add the potatoes. Season with salt and pepper, and then the Piment d'Espelette. Lightly brown, 5 minutes, while you chop the remaining vegetables. Add the garlic, zucchini, fennel and onion to the soup as they are chopped. Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes. Add the stock and passata, and mix to combine. Cool and store for a make-ahead meal. Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil. Serve with warm bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 3953,"Minted Couscous 1 cup couscous 1 clove garlic, minced 1 lemon, zested 1 scallion, finely chopped Salt and freshly ground black pepper 1 cup chicken stock 1 tablespoon butter 8 to 10 fresh mint leaves, chopped 1 teaspoon extra-virgin olive oil Instructions: In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3954,"Pear Upside-Down Chocolate Cake 2 tablespoons unsalted butter 2 tablespoons firmly packed light brown sugar 1/2 teaspoon finely grated lemon zest 1 teaspoon freshly squeezed lemon juice 4 Bosc pears, peeled, quartered lengthwise, and cored 1/3 cup milk 3/4 cup all-purpose flour 1/2 cup finely ground toasted almonds 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 tablespoons unsalted butter, softened 3/4 cup granulated sugar 1/4 cup natural unsweetened cocoa (not Dutch-process), plus additional for dusting 1 teaspoon pure vanilla extract 2 large eggs, at room temperature Confectioners' sugar, for dusting Instructions:

1. For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside. Arrange the pears, cut side down in a spoke-like pattern in the pan. Cut the reserved pear and use to fill the center.
2. For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl. Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs one at a time, beating well after each addition.
3. While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb the pattern. Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate. Cool briefly, carefully peel the parchment paper from the top, and then cool completely.
4. To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 3955,"Berry Sparkler 1/4 cup fresh or frozen raspberries or blackberries 1 teaspoon granulated sugar 1/3 to 1/2 cup chilled Prosecco Instructions: Mash raspberries and sugar together with a fork. Spoon mixture into a champagne glass and top with Prosecco. ",[Prosecco] 3956,"Rosemary Lemon Spritzer 1 lemon 1/2 cup sugar 5 sprigs fresh rosemary, plus more for garnish 1 liter bottle sparkling water 4 ounces ouzo or gin (optional) Instructions: Zest the lemon. Cut 4 slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside. In a small pan over medium-high heat, stir together the sugar with 1/2 cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to 2 weeks. Fill 4 glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and 2 tablespoons of the flavored syrup. Top with ouzo or gin, if using. Garnish with a lemon slice and a small sprig of rosemary. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 3957,"Crepes with Lingonberry Jam 2 cups lingonberry jam 4 tablespoons cream cheese, softened 2 tablespoons sliced mint 1/2 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons sugar 1 teaspoon vanilla extract 1/2 cup milk 1 tablespoon melted butter 2 eggs 2 tablespoons freshly chopped mint leaves Cooking spray 1 cup heavy whipping cream 1/4 cup granulated sugar 1 teaspoon lemon extract 1/2 teaspoon lemon zest Add all batter ingredients to a blender and blend well. Instructions: For the filling: In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.; For the whipped cream: Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving. Spray a nonstick crepe pan with cooking spray and place over medium-high heat. Add 2-ounces crepe batter and rotate pan until batter adheres to the sides. Allow to cook for 1 minute. Once slight bubbles start to form on the crepe, flip with a rubber spatula. Remove from the pan, place on a platter and repeat with remaining batter. Set aside. Place approximately 3 tablespoons jam mixture in center of a crepe and roll tightly. Repeat until all the crepes are filled and rolled. Serve on a large platter or individual plates with whipped cream alongside, if desired ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3958,"Artichokes with Pork Sausage, Lemon and Sage Handful fresh parsley 4 garlic cloves 2 bay leaves 1/4 cup dry white wine, such as Pinot Grigio 1 lemon, halved Kosher salt and freshly ground black pepper 8 whole artichokes, split in 1/2 Extra-virgin olive oil 2 large pork sausages, about 1 1/2 pounds total 4 fresh sage leaves 2 shallots, minced 4 garlic cloves, minced 1/2 lemon cut into paper-thin slices 1/2 cup homemade or store-bought chicken stock 2 tablespoons unsalted butter Chopped fresh parsley leaves, for garnish Fried sage leaves, for garnish Instructions: First thing to do is to steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot. Add 2 quarts of water and bring to a simmer. Season the broth with salt and pepper. While that's coming to a simmer, wash the artichokes under cold water. Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath. Snap or cut off the outer petals until you reach the soft, pale green leaves in the center. Slice off about 1 inch from the top of the artichoke with a large knife. Do the same to prepare the rest of the artichokes. Slide the artichokes into the simmering broth. Then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center of each and discard. Try and keep the artichoke halves intact as best you can; it looks great for presentation. Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil. When the oil is smoking hot, add the sausage and cook for 7 to 10 minutes until cooked through. Take them out of the pan and set them aside. Add a drizzle of oil to the pan. Add the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor. Add the shallots, garlic, and lemon slices and cook 2 minutes. Then add the stock to the pan, bring to a simmer and simmer until reduced and thickened. Swirl in the butter to emulsify, and a drizzle of olive oil. Return the artichokes to the pan and cook over low heat for a few minutes to warm up them up. Spoon the artichokes out onto plates and serve with the sausage. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 3959,"Chicken Enchilada Foldovers 1 1/2cups shredded cooked chicken 1 can (10 ounce) Old El Paso? red enchilada sauce 1 can Pillsbury? refrigerated classic pizza crust 1/2 cup shredded taco-seasoned cheese blend or Cheddar cheese (2 ounce) Instructions: Heat oven to 425 degrees F. Lightly spray cookie sheet with cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon about 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork. Bake 10 to 12 minutes or until golden brown. Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping. Another spicy cheese you can use is Monterey Jack cheese with jalapeno peppers or, as it's also known, pepper Jack cheese. ","[Syrah, Malbec, Tempranillo, Garnacha]" 3960,"Rosemary-Pear Turkey Roulade 6 tablespoons unsalted butter, at room temperature 1 cup chopped dried pears 1/2 cup cooked chestnuts, chopped 5 shallots (2 chopped, 3 halved lengthwise) 2 cloves garlic (1 minced, 1 smashed) 1 tablespoon plus 1 teaspoon chopped fresh rosemary 1 1/2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 1/4 cup dry white wine 1/2 cup low-sodium chicken broth 2 turkey leg quarters (drumstick and thigh), skin-on, deboned and tendons removed (have your butcher do this) 1 whole bone-in turkey breast (6 to 7 pounds) 1 cup pear juice 1/4 cup honey 2 teaspoons white wine vinegar 2 carrots, roughly chopped 2 stalks celery, roughly chopped 2 tablespoons vegetable oil Instructions: Heat 2 tablespoons butter in a medium skillet over medium heat. Add the dried pears, chestnuts, 2 chopped shallots, the minced garlic, 2 teaspoons rosemary and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the shallots soften, 5 to 6 minutes. Add the wine and simmer until dry, 1 to 2 minutes. Add the chicken broth and simmer until dry, 5 to 6 minutes. Let cool. Place the turkey legs skin-side down (they will be rectangular). Season with salt and pepper. Divide the pear filling between the legs, forming each into a log along one long side. Fold the meat over the filling and roll up. Tie each roulade with kitchen twine in 1 1/2-inch intervals, then tie a long piece of twine lengthwise to secure. Refrigerate until ready to cook. Season the turkey breast all over with salt and pepper; let sit at room temperature 1 hour. Position a rack in the lower third of the oven and preheat to 350 degrees F.
Meanwhile, make the glaze: Bring the pear juice, honey, 1 teaspoon rosemary, the remaining 1/2 teaspoon thyme, the smashed garlic clove and the vinegar to a boil in a small saucepan. Reduce the heat and simmer until thickened, 12 to 18 minutes. Discard the garlic and season the glaze with salt and pepper. Let cool. Mix the remaining 4 tablespoons butter with the remaining 1 teaspoon rosemary. Pat the turkey breast dry with paper towels and rub the butter all over the skin. Arrange the halved shallots, carrots and celery in the middle of a large roasting pan. Place the turkey breast on top of the vegetables. Roast 1 hour. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Pat the roulades dry and season all over with salt and pepper. Brown in the skillet on all sides, 10 to 12 minutes. Baste the turkey breast with most of the pear glaze. Add the roulades to the roasting pan. Roast until a thermometer inserted into the roulades registers 170 degrees F, 40 to 50 minutes, and the breast registers 160 degrees F, 45 to 60 minutes (tent with foil if the glaze gets too dark). Remove each piece to a cutting board as it's done. Brush the breast with the remaining pear glaze and let rest at least 30 minutes before slicing. Use the pan drippings for gravy. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 3961,"Roasted Pork Loin with Almond Pesto 5 Spice Root Vegetable Pot Pie 1 1/4 cups toasted slivered or whole almonds (save 1/4 cup for garnish) 3 serrano chiles Juice of one lime 6 cloves of garlic 1 tablespoon minced ginger 2 cups picked Thai basil leaves 1 cup picked mint leaves 3/4 cup peanut oil 3 to 4 pound pork loin, cut into at least 4 (2-inch) pieces, pounded flat Salt and black pepper to taste Canola oil to cook 1/4 cup sliced green scallions for garnish 1 tablespoon butter 1 cup diced red onions 1 tablespoon 5 spice powder 1 cup diced carrots 1 cup diced celery 1 cup diced celery root 1 cup diced parsnip 2 cups chicken stock 1 tablespoon cornstarch slurry (1/2 tablespoon cornstarch mixed with cold water) Salt and black pepper to taste 2 cups all purpose flour 4 ounces, 1 stick of butter, cut up into small pieces and frozen 1 teaspoon salt Pinch of 5 spice powder 2 eggs lightly beaten with 1 tablespoon ice water Instructions: In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing. Add a little oil to thin out the remaining pesto. For the 5 Spice Root Vegetable Ragout: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning. For the Pastry Cups: In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small, tiny pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown. PLATING: Zigzag pesto oil on white plate. Place one pastry cup in the center of a plate and generously over fill with vegetable ragout. Slice thick slices of pork and surround cup. Garnish with toasted almonds and sliced scallions. Wine Suggestion: Robert Sinskey Pinot Noir 1996 ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 3962,"Big Daddy Potato Salad 2 pounds red potatoes, scrubbed and cubed into 1-inch dice Salt 3/4 cup mayonnaise 1/4 cup Dijon mustard 2 shallots, minced 3 pickled jalapenos, drained and chopped 3 tablespoons chopped parsley leaves Freshly cracked black pepper Instructions: Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool. In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3963,"Creamy and Light Mashed Sweet Potatoes 4 pounds sweet potatoes, washed, peeled and cut into 2-inch rounds 1 cup heavy cream
1 stick (8 tablespoons) unsalted butter, melted, plus more for serving 1/2 cup brown sugar
Zest of 1 lemon.
1/2 teaspoon freshly-grated nutmeg
1/4 teaspoon salt
Instructions: Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes. Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 3964,"Bacon-Wrapped Dates Stuffed with Cream Cheese and Almonds 18 (1 by 1/4-inch) pieces cream cheese 18 pitted dates (preferably Medjool) 18 salted and roasted whole almonds 6 slices bacon cut crosswise into thirds
Instructions: Heat the oven to 400 degrees F. Stuff 1 piece of cheese and 1 almond into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan. Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 3965,"Sauteed Turkey Cutlets with Avocado Sauce 2 medium ripe Hass avocados (about 1 pound) 2 tablespoons water 2 tablespoons lemon juice 1 tablespoons olive oil 1 teaspoon kosher salt 3/4 cup all-purpose flour 2 teaspoons lightly packed lemon zest 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 8 (4-ounce) turkey cutlets 3 tablespoons olive oil 1 medium ripe Hass avocado 8 basil leaves for garnish Instructions: For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.) For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets. Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets. To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 3966,"Leftover Turkey and Stuffing Reubens 4 tablespoons unsalted butter, room temperature 8 slices rye bread 4 tablespoons Russian dressing 8 slices Swiss cheese 2 cups leftover stuffing, warmed slightly 2 cups sauerkraut 1 pound leftover thinly sliced turkey Kosher salt and freshly ground black pepper Instructions: Position a rack about 4 inches from the broiler heat source, and preheat. Line a baking sheet with foil. Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on the prepared baking sheet. Spread some of the Russian dressing on the sides facing up. Top each with a slice of cheese and evenly crumble some of the stuffing over the cheese. Top each with some sauerkraut, turkey and then the remaining cheese on top. Put the open-faced sandwiches under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese and push down, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, carefully turning once so both sides get nice and golden brown, about 2 minutes total, serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3967,"Sesame-Glazed Snap Peas with Pearl Onions 2 tablespoon sesame oil 2 cups snap peas (fresh or frozen) 1 tablespoon soy sauce 1 bag frozen pearl onions 1 tablespoon water 2 teaspoons sesame seeds Salt and pepper Instructions: Heat oil in a large skillet over medium heat. Add snap peas, soy sauce, pearl onions and 1 tablespoon of water and cook 3 to 5 minutes, until vegetables are tender and golden and water evaporates. Stir in sesame seeds and cook 1 minute, until seeds are golden. Remove from heat and stir in salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 3968,"Butternut Squash, Apple and Onion Galette with Stilton 1 1/4 cups all-purpose flour Pinch salt 8 tablespoons cold unsalted butter, diced (1 stick) 1 large egg, lightly beaten Instructions: For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour. For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again. Preheat the oven to 400 degrees F. Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles--if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3969,"Beggars Purses Filled with Shrimp and Scented with Lemon and Thyme 1 1/2 cups cooked shrimp, finely diced (about 12 medium shrimp) 1 lemon, zested 1/4 lemon, juiced 1 1/2 tablespoons minced fresh thyme leaves 2 tablespoons extra-virgin olive oil Salt and pepper 20 blades fresh chives
Crepes, recipe follows 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup water 2 eggs 4 tablespoons unsalted butter, melted Pinch salt Instructions: Start by making the aromatic shrimp filling: Combine the first 5 ingredients in a small bowl and stir to combine. Season the mix with salt and pepper, to taste. Set aside. In a small saucepan, bring 1-inch of water to a boil over medium-high heat. Place the chives in the water and blanch for 1 minute. Remove the chives and squeeze them dry in a paper towel. The chives will be all bunched up in a ball at this point, so carefully separate them and set them aside. To assemble your purses: take a crepe and cut it in half. Place a heaping tablespoon of the shrimp filling in the middle of each half of crepe and draw up the sides of the crepe as to make a pouch of filling resembling a purse. Carefully twist the crepe around at the top and lay it on its side, holding the crepe closed at the top. Slip a chive under the crepe and tie it around the twisted top in a knot to secure the purse. Trim away any extra crepe and length of chive. After practicing this technique a few times you will get the hang of it and they will come together nicely. These may be made ahead of time and frozen for up to 1 month. To make the crepe batter, combine the flour, milk, water, eggs, 2 tablespoons of butter, and salt in a blender. Blend on high until the batter is smooth. Cover and let the batter sit for 30 minutes. This is essential in creating strong crepes which will hold up to the stress of tying them into your beggars purses. Place a 7 1/2-inch nonstick crepe pan over medium heat. Brush a little of the remaining melted butter into the pan with a pastry brush. Ladle 2 tablespoons of crepe batter into the pan and swirl to coat the entire pan evenly. Cook the crepe until it is set and the bottom is golden brown. Using a heat-proof rubber spatula, flip the crepe over and cook on the second side until it is lightly browned as well. Continue making crepes with remaining batter. Set aside covered with a dish towel until you are ready to assemble your beggars purses.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3970,"The Big Egg Monte Cristo 5 eggs 2 tablespoons sugar Zest of 1/2 a lemon 1/4 teaspoon ground cardamom Pinch salt 1/4 cup cream 1/2 teaspoon pure vanilla extract 4 pieces thick-cut brioche bread Panko (Japanese) breadcrumbs Butter, for frying 4 ounces Black Forest ham, thinly sliced 3 ounces Gorgonzola, crumbled 2 eggs Pure maple syrup Powdered sugar Instructions: For the French toast batter: Whisk the eggs, sugar, lemon zest, cardamom, salt, cream and vanilla in a bowl until blended. Dip the bread in the batter and cover all sides. Put the breadcrumbs on a plate and coat the dipped bread in the breadcrumbs.
Add butter to a pan on medium-high heat to melt and place coated bread in the pan.
Once it is golden brown, add more butter and flip the bread over. Remove the French toast from the pan once golden brown.
Pour the maple syrup on each piece of toast. Crumble Gorgonzola cheese on one piece of French toast per sandwich. Grill off the Black Forest ham and place on top of the cheese.
Cook an egg (any style) and place on top of the ham.
Put the other piece of French toast on top of the ham and dust with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3971,"Paneer and Vegetable Skewers 4 1/2 ounces Greek-style yogurt Small knob fresh ginger, peeled, and roughly chopped 2 to 3 cloves garlic, peeled, and finely chopped 6 green cardamom pods, pods removed and seeds ground 1 tablespoon gram flour (chickpea flour) 1 teaspoon garam masala 1 teaspoon cumin powder 1/2 teaspoon cl powder Kosher salt 2 tablespoons freshly squeezed lemon juice 2 tablespoons vegetable oil 10 1/2 ounces paneer, cut into 1-inch cubes 1 large onion, cut into 1-inch cubes 1 green and 1 red capsicum pepper, cored, and cut into 1-inch cubes Oil, for greasing 2 tablespoons butter, melted, for drizzling Chaat masala*, to sprinkle Instructions: For the marinade: Mix together the yogurt, ginger, garlic, cardamom, flour, garam masala, cumin, cl powder, salt, to taste, lemon juice, and oil in a bowl.
For the skewers: Add the paneer, onion, and peppers to the marinade. Cover the bowl with plastic wrap and allow the paneer and vegetables to marinate for 30 to 40 minutes, or longer in the refrigerator.
Preheat the oven to 400 degrees F and oil a baking sheet.
Thread the vegetables and paneer alternately onto the skewers and place on the baking sheet. Bake the skewers in the oven for 7 minutes, drizzle over the melted butter, turn and cook for another 5 to 7 minutes, or until charred at the edges.
Sprinkle the skewers with chaat masala, and serve. The paneer skewers are also great served with green chutney. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3972,"Parmesan Mashed Potatoes 8 to 12 medium to large potatoes, (about 3 pounds) peeled and cut into chunks 3 bay leaves 1/2 cup butter (or one stick), cut into chunks 2 cups (8 ounces) shredded Parmesan 1/2 cup heavy cream Salt and freshly ground white pepper 1/4 cup chopped fresh chives Instructions: Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Parmesan. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3973,"Mixed Salad with \House Dressing
1 (10-ounce) sack chopped romaine and mixed greens 4 radishes, sliced 3 tablespoons vinegar 1 teaspoon sugar 1 teaspoon sweet paprika 1 tablespoon grated white onion and juice 1/3 cup extra-virgin olive oil Salt and pepper 2 tablespoons sesame seeds, optional Instructions: Mix greens and radishes. In a small bowl, combine the vinegar, sugar, paprika and onions juice. Whisk in extra-virgin olive oil. Season the dressing with salt and pepper, to taste. Dress and toss salad then sprinkle with sesame seeds (optional) and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3974,"Eggplant Parm Stacks 6 roasted or peeled tomatoes with their juice, chopped, recipe follows 2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds) Salt 3 tablespoons extra-virgin olive oil 2 medium onions, thinly sliced 3 to 4 cloves garlic, chopped or thinly sliced 1 small cl pepper, seeded and finely chopped, optional 1 sprig fresh marjoram or oregano, leaves picked and finely chopped 1 cup all-purpose flour 4 large eggs 1 1/2 cups panko (Japanese) bread crumbs 1 cup grated Parmigiano-Reggiano cheese 1/2 cup corn meal, a couple of handfuls 2 teaspoons fennel pollen or ground fennel seed, optional Vegetable oil plus Omega-3, for shallow frying 1 pound fresh mozzarella, thinly sliced 1 large clove garlic, finely chopped 1 bundle fresh green or red chard, washed, stemmed and shredded Freshly grated nutmeg 1 cup fresh basil leaves 24 ripe organic vine tomatoes or large plum tomatoes Several cloves garlic, crushed Extra-virgin olive oil, for liberal drizzling Instructions: Set aside or prepare the roasted tomatoes. Salt the eggplant and drain in colander, 30 minutes. Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, cl pepper, if using, marjoram, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture should be very thick. Preheat the oven to 400 degrees F. While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens and wilt them, season with salt, pepper, and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately. For the tomatoes: Heat the oven to 500 degrees F. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 3975,"How to Make Vanilla Extract | Vanilla Extract 12 vanilla beans 1 bottle vodka Instructions: Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely. ","[Grappa, Cognac, Brandy]" 3976,"Winter Hat Cake Two 15-ounce boxes chocolate cake mix plus required ingredients Four 16-ounce containers store-bought vanilla frosting (8 cups) Blue gel food coloring, for the frosting
2 cups white and blue candy-coated chocolates, such as M&M's 7 ounces sweetened shredded coconut Instructions: Prepare the cake mix according to the package instructions and bake it in a doll dress cake pan. Let cool for 10 minutes. While the cake is still in the pan, trim off the top, using the edge of the pan as a guide. This will give you a flat top. Invert the cake onto a cooling rack and let cool completely.
Meanwhile, transfer the frosting to a large bowl and mix with an electric mixer on medium speed, adding a couple of drops of food coloring at a time to achieve the desired shade of blue.
Cut the cake horizontally into 4 layers using a long serrated knife. Use a 4-inch round cutter to cut a hole in the center of the 2 largest layers on the bottom. Reserve the cutouts.
Place the bottom layer on a cake board or cake plate and frost the top with the frosting. Place the second cake layer on top, so that the sides and center holes line up. Fill the well in the cake with the candy-coated chocolates. Frost the top of the second layer, and place the third layer on top. Repeat with the frosting and top cake layer. Using a limited amount of frosting, frost a thin crumb coat over the cake. Refrigerate to firm up, about 30 minutes. Frost the cake with more frosting.
Fit a pastry bag with a coupler (or you can use multiple piping bags). Fit the bag with a large star tip and fill the bag with frosting. (See Cook's Note.) Use a butter knife to lightly score 5 evenly-spaced vertical lines down the side of the cake. Using the pastry bag with the large star tip and following one of the scored lines from top to bottom, pipe overlapping diagonal 2-inch mounds of frosting, lifting and pulling down in alternating directions to make a braid. Repeat the pattern down the remaining scored lines. Switch to a smaller star tip on the pastry bag. Working from the top of the cake down, pipe overlapping semi-circles between each of the braided lines. Repeat around the rest of the cake. Switch to a small plain round tip on the pastry bag. Pipe straight lines down both sides of each semi-circle line. Next to these, pipe lines of dots, starting from the top to the bottom. Next to these, pipe straight lines. Repeat around the cake. To make the pom-pom on top of the cake, mix the reserved cake cutouts with 1/4 cup frosting in a medium bowl until mostly smooth. Form a cake ball the size of a baseball and refrigerate it on a plate until firm, about 10 minutes. Place the coconut in a 1-gallon resealable plastic bag and add 2 drops of blue food coloring. Shake the bag to color the coconut. Remove half the coconut to a shallow bowl. Add 6 more drops of the food coloring to the remaining coconut in the bag. Shake the bag to color the coconut and transfer it to a second shallow bowl. Roll the cake ball in the dark blue coconut followed by the light blue coconut until fully coated. Place the cake ball on top of the cake. Press the remaining coconut around the bottom of the cake to form the trim.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3977,"Taffy 1 1/4 cups corn syrup 1 cup sugar 1 tablespoon water 1 teaspoon butter 1 tablespoon white vinegar 1/2 teaspoon vanilla and/or mint extract Instructions: In a large saucepan, place all the ingredients except extracts, and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to hardball stage (265 to 270 degrees), remove from the heat, stir in the extracts, and pour onto a silpat-lined sheet pan or buttered sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in and make it white and opaque. Keep pulling and twisting until it hardens. Form long ropes of taffy, then cut them into pieces. Some tips when making taffy: Oil the top 1-inch of the saucepan's wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pan's bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization. ","[Riesling, Moscato, Vinho Verde, Cava]" 3978,"Cajun Catfish Cakes with Remoulade 4 catfish fillets, about 6 ounces each 1 tablespoon plus 1 teaspoon Cajun seasoning Kosher salt and freshly ground black pepper 1/2 cup canola oil 1 cup crackers, crushed 1 cup plus 2 tablespoons mayonnaise 2 tablespoons plus 1 teaspoon spicy brown mustard 1 large egg, beaten 2 teaspoons hot sauce 1 teaspoon lemon juice 1 teaspoon chopped garlic Instructions: Preheat a grill pan over medium-high heat. Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool. Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside. In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper. While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.) Serve the catfish cakes with the remoulade. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]" 3979,"Warm Salad of Grilled Trout with Spinach and Lentils 1/4 cup honey 1/4 cup Dijon mustard 1/2 pound asparagus, stems trimmed, ends peeled and cut into 2-inch pieces 1 cup cooked lentils 8 trout fillets, skin on 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1/3 cup olive oil 4 tablespoons unsalted butter 1 cup walnuts 3 tablespoons plus 1/2 cup balsamic vinegar 1 pound baby spinach, well rinsed and spun dry Instructions: In a small bowl, whisk together the honey and mustard to form a glaze. Set aside. Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside. Heat the lentils over a low flame and keep warm. Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside. Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus. In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons. Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach. Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3980,"Stuffed Crab Claws 1 pound shrimp, shelled, deveined, and chopped 5 ounces bamboo shoots, chopped 1 teaspoon salt 1 teaspoon chicken bouillon powder 1 teaspoon sugar 2 1/2 teaspoons sesame oil 1/2 teaspoon pepper 8 teaspoons cornstarch 10 cocktail crab claws 3/4 cup bread crumbs 6 cups frying oil Instructions: In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste. Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick. Roll the stuffed shrimp ball in the bread crumbs. Deep fry in 350 degree oil for 5 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3981,"Baked Ham with Brown Sugar Honey Glaze 18 to 20-pound smoked ham, water added, ham hock removed One 16-ounce box light brown sugar 1 cup (8-ounce jar) clover honey Instructions: Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.
Allow the ham to stand for 15 minutes before slicing to allow the juices to set. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 3982,"Spiced Sweet Potatoes 1 1/2 cups Smucker's? Apricot Preserves 1/2 cup water 2 tsps. lemon juice 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. ground cinnamon 4 large sweet potatoes, peeled and cut lengthwise into eight wedges Instructions: HEAT oven to 400 degrees F. Combine preserves and water in heavy saucepan. Bring mixture to a boil over medium high heat; reduce heat and simmer 5 minutes, stirring constantly. Remove mixture from heat and stir in lemon juice, salt, nutmeg and cinnamon. ARRANGE sweet potatoes in a baking pan. Using a pastry brush, baste potatoes thoroughly with sauce, using about half the sauce. Bake about 40 minutes, or until tender, basting with remaining sauce about halfway through cooking time. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 3983,"Smashed Root Vegetables 3 parsnips, peeled, cut into 1-inch pieces (about 2 1/4 cups) 2 cloves garlic, smashed
2 Yukon Gold potatoes, peeled, cut into 1-inch cubes (about 2 cups)
1 celery root, peeled, cut into 1-inch cubes (about 2 cups)
1 teaspoon kosher salt, plus 2 tablespoons for the cooking water
Zest of 1 small lemon
1/2 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan Instructions: Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3984,"Spicy Chicken Eggplant Boats 2 teaspoons dried oregano 1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 large eggplant (about 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
1 tablespoon harissa, or more if desired
8 ounces ground chicken
One 14.5-ounce can whole peeled or diced tomatoes
2 tablespoons toasted pine nuts, plus more for garnish
1/4 cup Greek yogurt
1 tablespoon chopped fresh dill Juice of 1 lemon
Freshly ground black pepper 2 tablespoons chopped fresh mint Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Mix the oregano, salt, cumin, garlic powder and onion powder together in a small bowl. Set aside. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits across the cut side, about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing through the skin on the other side.) Place the halves on the lined baking sheet. Spread each cut half with a tablespoon of olive oil, then split a heaping tablespoon of the spice mix between the two. Roast until the flesh is browned, tender and scoopable, 30 to 40 minutes. Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then the onion. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the harissa, ground chicken and the remaining spice mix (about 1 tablespoon). Cook the chicken, breaking it up so that it is in small pieces, until it is golden brown. Add the tomatoes and pine nuts. Bring to a boil, then reduce to a simmer and cook until the sauce is thick, at least 20 minutes. Remove the eggplant from the oven and use a fork to scoop out the cooked insides, leaving the skins intact. Stir the scooped eggplant flesh into the tomato mixture, then fill the eggplant boats with the mixture. Return the boats to the oven and cook until the sauce is bubbling, another 10 minutes. Mix the yogurt, dill, lemon juice, 2 tablespoons of water and salt and pepper to taste in a small bowl, using a little more water to loosen the sauce if desired. Remove the eggplant boats from the oven and allow to cool slightly before serving. Drizzle with the yogurt sauce, then sprinkle with the pine nuts and mint and drizzle with the remaining tablespoon olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM blend]

" 3985,"Sweet Potato Praline Cloud Pie - 2003 1st Place Sweet Potato 2 sweet potatoes, baked or boiled 1/4 cup butter, softened 1 cup sugar 2 eggs 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground mace 1 cup evaporated milk 1 unbaked pie shell 1/4 teaspoon salt 1/4 teaspoon vanilla 1 teaspoon lemon juice 3 egg whites 6 tablespoons sugar 2 tablespoons firmly packed dark brown sugar 2 tablespoons dark corn syrup 1 tablespoon butter 1/4 teaspoon vanilla extract 1/3 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Mash sweet potatoes and combine with all of the other ingredients. Pour into pie shell and bake until firm, about 35 to 40 minutes. Meringue: Add the salt, vanilla and the lemon juice to egg whites. Beat until foamy. Add 6 tablespoons sugar, 1 at a time. Beat until sugar dissolves and mixture forms stiff peaks. Praline Topping: Combine the sugar, corn syrup, butter and vanilla in a medium saucepan. Cook and stir on medium heat until butter is melted and mixture is blended. Remove from heat. Spoon dollops of meringue in ring around outside edge of pie. Sprinkle pecans over the center of the pie. Drizzle all or part of the praline topping over the nuts, as desired. Bake for 15 minutes or until golden brown. Cool to room temperature before serving. Refrigerate leftover pie. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 3986,"Bread and Butter Pudding 2 cups heavy cream 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract 1 cup sugar, plus 1/2 cup for the topping 8 egg yolks 12 slices tight crumb white bread (recommended: Pepperidge Farm) crusts removed 1 stick butter, room temperature 3/4 cup golden raisins, soaked in 3/4 cup Irish whiskey 4 tea bags 4 cups boiling water 3/4 cup Irish whiskey (reserved from pudding) 2 tablespoons sugar 2 cinnamon sticks 2 cloves 1/2 lemon, juiced Instructions: Preheat the oven to 325 degrees F. In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding. To assemble the pudding: Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM& don't skimp on this step. Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour. Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce. To make the sauce: While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding. MMMMMMMMMMMMMMMMM&MMMMMM&.MMM! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 3987,"Succotash Salad Kosher salt 2 cups green beans 1 10-ounce package frozen lima beans, thawed 3 cups corn kernels (from about 4 ears) 1 small avocado, pitted, peeled and cut into chunks 1 cup grape tomatoes, halved 1/4 cup minced red onion 1 jalapeno pepper, seeded and minced 10 basil leaves, thinly sliced 1/3 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon honey Freshly ground pepper Instructions: Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces. In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3988,"Pizzagna 1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted) Salt 1 cup ricotta cheese 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls 1/2 cup sliced pepperoni, cut into thin strips Handful parsley, finely chopped 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 green or red bell pepper, seeded, quartered and thinly sliced 1 onion, quartered then thinly sliced 2 cloves garlic, sliced 12 crimini mushrooms (baby portabellos), thinly sliced Black pepper 1 (28-ounces) can crushed tomatoes 3/4 pound fresh mozzarella, thinly sliced 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes Loaf of crusty bread Instructions: Preheat broiler.
Bring a pot of water to a boil, add pasta and salt the water.
While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve. Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.
Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a flameproof baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 3989,"Rolled Chicken Sandwich with Arugula and Parsley Aioli 1/2 cup lightly packed baby arugula 1/2 cup lightly packed fresh flat-leaf parsley 1 anchovy fillet 2 teaspoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup low-fat plain yogurt 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and freshly ground black pepper 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts) 4 (8-inch) whole-wheat tortillas (recommended: Guerrero) 1 1/3 cups baby arugula Instructions: For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3990,"Chili Pepper Jam 8 ounces/250 g hot chili pepper, halved and seeded 1 1/2 pounds/750 g yellow and red bell peppers, halved and seeded 2 cups/500 ml apple cider vinegar 4 cups/1 L sugar Instructions: In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid. Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars. ","[Zinfandel, Syrah, Tempranillo, Barbera]" 3991,"Fresh Fruit with Honey Vanilla Mascarpone 2 apricots, pitted and sliced 2 plums, pitted and sliced 1 kiwi, peeled and sliced 1 cup cherries, pitted and sliced 1 cup mascarpone 2 tablespoon honey 1/2 teaspoon pure vanilla extract Seeds scraped from 1 vanilla bean 2 tablespoons heavy cream Instructions: Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined. Pour the mascarpone mixture over the fruit, and serve. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 3992,"Noodles with Tofu 1/3 cup seasoned rice vinegar 2 tablespoons low-sodium soy sauce Kosher salt 1 red jalapeno pepper, halved and thinly sliced 1 tablespoon vegetable oil 1 14-ounce package firm tofu, drained, cut into 4 equal pieces and patted dry
8 ounces sliced shiitake mushrooms (about 4 cups) Freshly ground pepper 1 10- to 12-ounce package Chinese egg noodles 1 bunch broccolini, trimmed and cut into 2-inch pieces 1 tablespoon toasted sesame oil 2 cups bean sprouts 2 scallions, thinly sliced Instructions: Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside. Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat. Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3993,"Lobster Cookout How to Prepare Live Lobster Instructions: Place the lobster on a cutting board. Push a chef's knife into the cross mark on the shell between the head and body; the lobster may still move for a few seconds. Turn the lobster on its back and split it in half lengthwise with your knife or kitchen shears. Clean out the cavity. Warning: This step is messy, so have paper towels handy. Remove the rubber bands and crack the claws with the blunt edge of your knife. This will help the claw meat cook evenly on the grill. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 3994,"Gina's Turkey Meatloaf 2 tablespoons olive oil 8 ounces mushrooms, finely chopped 1 large Vidalia onion, chopped 2 cloves garlic, chopped Pinch red pepper flakes 1/4 cup chicken stock 1 tablespoon Worcestershire sauce 1 egg, lightly beaten 1/2 cup panko (Japanese) breadcrumbs 6 ounces crumbled blue cheese 2 pounds ground turkey 1 (8-ounce) can tomato sauce 1 shallot, sliced Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat olive oil in a large saute pan over medium-high heat. Add mushrooms, onions, and garlic. Saute until mushrooms are browned, about 5 to 6 minutes. Stir in red pepper flakes and saute for 1 more minute. Add chicken stock and Worcestershire sauce, remove from heat and allow to cool. In a large bowl, combine egg, panko, blue cheese, and mushroom mixture. Fold in turkey and combine. Don't over work or the meatloaf will be tough. Shape into a long rectangular loaf directly on a sheet tray. Spoon tomato sauce on top of the loaf and shingle sliced shallots down the top. Bake for 1 hour and 10 minutes, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 3995,"Chive and Garlic Mashed Potatoes 4 to 6 pounds Yukon gold potatoes, peeled Kosher salt and freshly ground black pepper 1 cup heavy cream 1/2 stick (1/4 cup) unsalted butter 4 cloves garlic, lightly crushed 3 sprigs fresh thyme 2 tablespoons chopped chives Instructions: Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 3996,"Poached Chicken Breast with Roasted Pepper Sauce 3 cups chicken broth Zest from 1/2 lemon 1 lemon, juiced 1/2 cup frozen chopped onions, thawed 1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet) 4 boneless skinless chicken breasts, rinsed and patted dry 1 (12-ounce) jar roasted red peppers, with liquid Salt and freshly ground pepper Lemony Rice, for serving, recipe follows 2 cups low-sodium chicken broth 2 tablespoons olive oil 2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends) 1/2 cup white wine Zest from 1/2 lemon 1 lemon, juiced Instructions: In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices. Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer. Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice. In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3997,"Orzo Salad with Grape Tomatoes and Radishes 1 pound orzo 1 1/2 cups grape tomatoes, halved or quartered
1 small English cucumber, diced (about 3 cups)
1 bunch radishes, sliced (about 1 cup)
1 cup Kalamata olives, pitted and halved
5 ounces goat cheese, crumbled
2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup pepitas, toasted (see Cook's Note) 1 shallot, finely minced (about 2 1/2 tablespoons) 1 tablespoon Dijon mustard
3 tablespoons freshly squeezed lemon juice (from 1 to 1 1/2 lemons)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Instructions: For the salad: Bring a large pot of lightly salted water to a boil. Add the orzo and cook at a lazy boil until just tender, about 9 minutes. Transfer to a colander and drain well, then transfer to a large serving bowl. Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo. For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl. Add the oil in a steady stream, whisking constantly. Season with salt and pepper. Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly. Serve warm or at room temperature. Or make ahead and chill. Garnish with the pepitas before serving. Cook's Note: To toast pepitas, lightly coat the seeds with olive oil. Season with kosher salt, then spread in a single layer on a baking sheet. Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes. You'll know they're almost done when you hear them start to pop. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 3998,"Skirt Steak With Arugula Salad 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 ciabatta rolls, cut into cubes (about 5 cups) 1 clove garlic, finely chopped Kosher salt and freshly ground pepper 1/2 cup sliced radishes 2 cups cherry tomatoes, halved 1/2 cup fresh basil leaves, chopped 2 tablespoons capers, plus 2 tablespoons brine from the jar 1 1/4 pounds skirt steak 6 cups baby arugula Instructions: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes. Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 3999,"Microwave Brownies 1/2 cup (1 stick) unsalted butter 3 ounces unsweetened chocolate 2 large eggs 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract Nonstick cooking spray 1/2 cup chocolate chips Instructions: Put the butter and chocolate into a microwave-safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside. In another bowl, whisk together the eggs and sugar. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Spray an 8 by 8 by 2-inch or 8-inch round microwave-safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chips on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 4000,"Lighter Creamy White Bean Dip 2/3 cup reduced-fat 2-percent cottage cheese 1 tablespoon apple cider vinegar 1/2 teaspoon dried thyme One 15.5-ounce can cannellini beans, rinsed and drained Kosher salt and freshly ground black pepper 2 teaspoons good quality olive oil Pinch smoked or sweet paprika Chopped chives, for garnish Instructions: Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour.
Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4001,"How to Make Whipped Coffee | Dalgona Coffee 2 tablespoons granulated sugar 2 tablespoons instant coffee or espresso powder
1 cup cold milk (or an alternative milk, such as oat milk or almond milk)
Instructions: Combine the sugar and instant coffee in a medium bowl. Add 2 tablespoons boiling water and beat with a mixer on medium-high speed until pale brown and fluffy, 3 to 5 minutes. Pour the milk into an ice-filled glass and spoon the whipped coffee mixture over the top just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 4002,"Cookie and Pecan Bars 2 1/2 cups packaged chocolate chip cookies, crushed into bite-size bits 3 cups pecan halves 1 cup raisins 1/2 cup glazed cherries 1 cup unsalted butter (2 sticks) 1 cup light brown sugar 12 ounces semisweet chocolate chips Instructions: In a large bowl, stir together the cookies, pecan halves, raisins, and cherries. Place a piece of parchment inside an 8 by 8-inch baking dish. Parchment should hang over the edges all around. (Alternatively, you can butter the dish on all sides.) Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar. Stir until the sugar has dissolved. Bring to a simmer. Stir to make sure the sugar is melted and cook for 1 more minute. Add the butter mixture to the cookies, pecans, raisins and cherries. Stir until combined. Pour the warm mixture into the prepared baking pan. Spread evenly with a spatula or the back of a large spoon. Place a medium saucepan of water, about 2 cups, onto a medium heat. Then place a heat-proof bowl over it to create a double boiler. Add the chocolate chips to the bowl. Allow the chocolate to sit for 1 minute over the heat. When it starts to melt, stir until it's completely melted. Pour the melted chocolate over top of the pecan mixture. Spread out evenly. Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate. Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 4003,"Potluck Meatballs 2 pounds ground beef 1 cup unseasoned breadcrumbs
1/2 cup grated onion
1/4 cup minced fresh parsley
2 eggs
Red pepper flakes, as needed Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 can beef consomme 1 can beef broth
2 tablespoons spicy brown mustard
2 tablespoons tomato paste
2 tablespoons cornstarch
Instructions: For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls. Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside. For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil. Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 4004,"Grapefruit and Ginger Pitcher 2 grapefruits, quartered 4 ounces Ginger Simple Syrup, recipe follows 2 limes, juiced 5 ounces tequila, blanco Lemon-lime soda 1 cup water 3-inch piece peeled and sliced ginger 2 cups sugar Instructions: In a large pitcher or bowl add grapefruit, ginger simple syrup and limes juice. Muddle, add tequila and ice. Fill container with lemon-lime soda. Garnish with lime wedges Add water, ginger and the sugar to a saucepan and bring to boil. Stir until sugar is dissolve. Strain. Let cool and store in the refrigerator in an air tight container. ","[Tequila, Sauvignon Blanc, Riesling, Gewrztraminer]" 4005,"Grilled Shell Steak with Tomato-Scallion Relish 1/3 cup extra-virgin olive oil 1 flank steak (about 11/2 pounds) 1 tablespoon herbes de Provence Kosher salt and freshly ground black pepper 3 ripe medium tomatoes 1 bunch scallions, trimmed 8 whole garlic cloves, unpeeled 1 tablespoon balsamic or red wine vinegar 1/4 teaspoon Worcestershire sauce Grilled thick slices crusty bread, for serving
Instructions:

1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 4006,"DIY Cinnamon Spice Instant Oatmeal 4 cups quick-cooking oats 1 cup roasted salted pepitas
   1 cup raisins
   1 cup raw walnuts, chopped
   1/2 cup unsalted roasted sunflower seeds
   1/2 cup maple sugar
   1 tablespoon ground cinnamon
   1 tablespoon sea salt
   1/2 teaspoon ground cardamom
   Fresh berries, for serving
   Instructions: Combine the oats, pepitas, raisins, walnuts, sunflower seeds, maple sugar, cinnamon, salt and cardamom in an airtight container. Store at room temperature for up to 3 months. To serve, stir to make sure all the ingredients are evenly distributed (some tend to fall to the bottom). Combine 1/2 cup instant oatmeal mix with 1 cup water or milk in a medium microwave-safe bowl. Microwave on high until the mixture is bubbling and much of the liquid is absorbed, about 3 minutes. Stir, then top with fresh berries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4007,"Chicken Thighs with Kale 6 to 8 chicken thighs, depending on the size Salt 1 tablespoon olive oil Pinch paprika 4 cloves garlic, peeled 2 Fresno chiles, sliced in rings 1 Spanish onion, sliced 1/2 cup Marcona almonds
   2 bunches kale, rinsed, dried and roughly chopped 1 fresh bay leaf 1/2 cup chopped fresh parsley Zest of 1 lemon Instructions: Preheat the oven to 375 degrees F.
   Sprinkle the chicken thighs liberally with salt. Heat a Dutch oven over medium heat, add the oil and brown the thighs skin-side down for 3 minutes per side. Season with a pinch of paprika, stir until the spice releases its aroma and then remove the chicken and set aside.
   Add the garlic, chiles and onions to the pan and sweat for 4 minutes. Add the almonds, kale, bay leaf, 1 cup of water and a liberal amount of salt and bring to a simmer. Top with the chicken skin-side up and bake for 20 minutes. Top with the parsley and lemon zest and serve. ","[Rioja, Pinot Grigio, Barbera, Tempranillo]" 4008,"Herb Dip 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup mayonnaise 4 scallions, white and green parts, minced 2 tablespoons fresh parsley leaves, minced 1 tablespoon fresh dill, minced 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Instructions: Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling]" 4009,"Mini Shrimp Cakes with Ginger Butter 3 tablespoons vegetable olive oil 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces) 2 large shallots, minced 1 medium carrot, diced into 1/4-inch pieces 1 pound extra-large shrimp, peeled and deveined 3 tablespoons plain breadcrumbs 1 large egg Zest of 1/2 large lemon 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 stick unsalted butter, at room temperature One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons) 2 teaspoons soy sauce 1/4 cup vegetable oil, plus extra as needed Instructions: For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes. For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4010,"Baked Rice Pudding 1/2 cup long grain white rice 2 cups milk 1 cup light cream 1 teaspoon vanilla extract 1 teaspoon orange zest 1/2 teaspoon cinnamon 2 tablespoons butter 1/4 cup sugar Instructions: Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 4011,"Shot Glass Apps: Wienies and Mustard 1 cup ground mustard 1/2 cup sugar 1/2 cup tarragon or cider vinegar 1/4 cup olive oil 2 tablespoons prepared horseradish 1/2 teaspoon lemon juice 1/2 teaspoon salt 1 package hot dogs or cocktail wienies Instructions: For the mustard: Combine the mustard, sugar, vinegar, olive oil, horseradish, lemon juice, salt and 1/2 cup water in a blender or food processor and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. Transfer to a small saucepan and let stand for 10 minutes. Set the saucepan over low heat and cook until bubbly, stirring constantly. If a thinner mustard is desired, stir in an additional 1 to 2 tablespoons water. Let cool completely. For the wienies: Grill or boil the hot dogs. Cut off the tips, and then cut the hot dogs into 1-inch pieces. Place a toothpick into each piece. Spoon a thin layer of mustard into each shot glass. Place the hot dogs into the mustard in the shot glasses. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 4012,"Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce) 4 tablespoons butter 1 tablespoon finely chopped shallots 2 cups thinly sliced mushrooms Salt and freshly ground pepper to taste 1/2 cup dry white wine 1 pound sea or bay scallops 2 tablespoons flour 1/2 cup milk 1 cup plus 2 tablespoons heavy cream Pinch cayenne Instructions: Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 4013,"Blackberry Grunt 9 1/2 ounces all purpose flour, approximately 2 cups 2 teaspoons baking powder 1 teaspoon kosher salt 1/4 teaspoon baking soda 2 ounces unsalted butter, cut into small pieces and chilled 1 cup buttermilk 1 pound 3 ounces fresh or frozen blackberries, approximately 4 cups 1 cup sugar 1 cup water 1/2 teaspoon ground ginger Instructions: Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings. Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling. Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 4014,"Bangers and Mash with Mustard Gravy 1 tablespoon cumin seeds 1 tablespoon fennel seeds
3 pounds pork shoulder, cut into chunks, or ground 80/20 pork
1/4 cup jarred Calabrian chiles, drained, stemmed and finely diced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Caul fat, cut into 4-inch pieces (16 pieces total), for wrapping patties Canola oil, for searing 6 ounces Irish Cheddar, coarsely grated
1/4 cup plus 2 tablespoons canola oil 2 cloves garlic, smashed
1 bunch kale, trimmed
1 cup fresh flat-leaf parsley leaves
1/2 cup grated Parmesan 5 green onions, green and pale green parts, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 3 1/2 pounds Yukon gold potatoes, peeled and cut into large cubes Kosher salt and freshly ground black pepper 1 cup heavy cream, warmed 4 tablespoons unsalted butter, at room temperature
1 cup mascarpone
3 tablespoons unsalted butter 2 shallots, thinly sliced
3 tablespoons all-purpose flour
1 cup dark stout beer
2 cups chicken stock
2 tablespoons clover honey
1 heaping tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: For the bangers: Put the cumin and fennel seeds in a small saute pan and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the seeds to a spice grinder and grind to a powder. Put the pork chunks through a sausage grinder into a bowl. Add the ground cumin and fennel and the chiles, sprinkle with salt and pepper and mix together. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld. Divide the pork mixture into sixteen 3-inch patties, each about 3 ounces. Wrap each patty in caul fat. Heat 2 tablespoons of canola oil in a large nonstick saute pan over high heat until it begins to shimmer. Sear half of the patties on both sides until golden brown and the sausage is cooked through, about 5 minutes per side. Transfer to a baking sheet and repeat with the remaining patties. For the kale pesto: Heat 2 tablespoons of the oil in a large saute pan over low heat. Add the garlic and cook until lightly golden brown and soft; transfer the garlic to a food processor. Increase the heat to high, add the kale and a splash of water to the pan and cook, stirring occasionally, until the kale is soft. Transfer the kale to the food processor and add the parsley, Parmesan, green onions, the remaining 1/4 cup oil and some salt and pepper and pulse until smooth. Transfer to a bowl. For the mash: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons kosher salt. Bring to a boil and cook until tender, about 25 minutes. For the beer-mustard gravy: While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Add the shallots and cook until soft. Add the flour and cook for 1 minute. Whisk in the beer and cook until completely reduced. Add the chicken stock, turn up the heat and cook, whisking occasionally, until thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat, whisk in the honey and mustard and season with salt and pepper. Keep warm. Preheat the broiler. To finish the mash, drain the potatoes well, return them to the pan and return the pan to the burner to dry them out for a minute. Run the potatoes through a food mill set over a large bowl. Add the warm cream and butter and mix until smooth. Fold in the mascarpone and season with salt and pepper. Add some of the kale pesto and marble in until swirled. To finish the bangers: Top each of the patties with some of the grated Cheddar and place under the broiler until melted and bubbly. Serve the bangers with the mash and beer-mustard gravy. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 4015,"Turkey Corn Chili 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil 1 medium onion, chopped 1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them) 1 jalapeno pepper, seeded and chopped 1 bay leaf, fresh or dried 1 1/2 pounds light and dark meat cooked turkey meat, diced 1 1/2 to 2 tablespoons (a palm full) chili powder 1 1/2 to 2 tablespoons (a palm full) ground cumin 1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce Coarse salt 2 cups frozen corn kernels or leftover prepared corn 1 (32-ounce) can chunky style crushed tomatoes 2 cups prepared chicken stock or broth, paper container or canned 2 scallions, white and greens, chopped Instructions: Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them. Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 4016,"GZ's Cello 12 large, thick-skinned lemons or 8 Valencia oranges or 5 Ruby Red grapefruit, depending on which citrus type you want to use 1 liter inexpensive vodka, such as Smirnoff or Tito's 1 cup sugar Instructions: Remove the peels from the citrus carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours. Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 4017,"Steak and Eggs Benedict with Spicy Hollandaise 3 large egg yolks Juice of 1/2 lemon, plus more if needed 2 sticks (1 cup) salted butter, melted and hot 1 teaspoon adobo sauce, from canned chipotles in adobo, plus more if needed Kosher salt Two 12-ounce tenderloin steaks, about 2 inches thick Kosher salt and freshly ground black pepper Butter, for the skillet 4 large eggs
Garlic Butter English Muffins, recipe follows Cayenne pepper, for serving 4 tablespoons (1/2 stick) salted butter 1 clove garlic, finely grated
2 English muffins, halved
2 tablespoons finely grated Parmesan
Instructions: For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the adobo and some salt. Blend again and taste, adding more salt, adobo or lemon juice as needed. Set aside and keep warm. For the steak and eggs: Heat a large skillet over medium-high heat. Slice the steaks in half so you have four 1-inch-thick steaks. Pat dry and sprinkle with salt and pepper. When the skillet is hot, add the steaks and cook until done to your liking. Remove to a plate, cover with a second plate and keep warm. Wipe out the skillet, then rub it with a little butter. Crack in the eggs, keeping them separate, and cook until done to your liking, either sunny-side up or over easy. Season with salt and pepper. To build: Place 2 halves of the Garlic Butter English Muffins onto each plate. Top each with a steak and then an egg. Pour over the hollandaise, garnish with some cayenne and serve immediately. Preheat the oven to 350 degrees F. Place a rack over a baking sheet. Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them, split-side up, on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4018,"Funked Out Apple Compote 2 pounds apples (Granny Smith, Pink Lady, Rome Beauty) peeled, cored, cut into 1-inch chunks 1/4 cup dark brown sugar 2 tablespoons orange liqueur (recommended: Grand Marnier) 1 cinnamon stick 1 large lemon, zested and juiced Pinch of salt 1/2 gallon French vanilla ice cream, softened 1 cup chopped toasted walnuts 1/2 cup maple syrup 1 cup butterscotch sauce, warmed 1 1/2 cups your favorite granola Instructions: Combine the apples, brown sugar, orange liqueur, cinnamon stick, lemon juice, lemon zest and pinch of salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the apples are tender, about 30 minutes. In a large bowl, add the ice cream. Add the walnuts and maple syrup and stir well to combine. Scoop out the ice cream into 4 dishes and top with some of the warm apple compote. Drizzle with butterscotch sauce and sprinkle with the granola. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 4019,"Honey Glazed Nuts 4 cups whole blanched almonds 1/4 cup honey 2 teaspoons cinnamon 1 orange, zest grated Instructions: Preheat oven to 375 degrees. Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer]" 4020,"Fish N' Chips Stack Canola oil, for frying 1 pound skinless cod, cut into 1-inch squares about 1/2 inch thick Kosher salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten 5 to 6 cups kettle-style potato chips, finely crushed 1/2 cup prepared tartar sauce 1/4 cup roughly chopped fresh dill 1 lemon, sliced into thin wedges, for serving Malt vinegar, for serving Instructions: Pour enough canola oil into a large heavy-bottomed saucepan or Dutch oven until it reaches a depth of 2 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Sprinkle the cod liberally with kosher salt and black pepper on all sides. Place the flour, eggs and crushed potato chips into three separate shallow baking dishes. In batches, dredge each of the cod pieces first in the flour, then in the beaten eggs and finally in the crushed potato chips. Fry the cod in batches until golden brown and crispy, 3 to 5 minutes. Remove using a slotted spoon and place on a baking sheet lined with paper towels to absorb any excess oil. Sprinkle liberally with kosher salt and black pepper. To assemble, place the fried cod pieces onto a large platter. Top each with 1/2 teaspoon or so of tartar sauce and garnish with a sprinkle of chopped dill. Serve with any additional tartar sauce, lemon wedges and malt vinegar on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4021,"Marinated Haricots Verts with Prosciutto and Goat Cheese 1 medium beet 1 cup haricots verts, trimmed 2 teaspoons lemon juice 1 tablespoon olive oil Kosher salt and freshly ground black pepper
3 thin slices prosciutto 2 ounces goat cheese 3 tablespoons alfalfa sprouts or broccoli sprouts
Instructions: Preheat the oven to 350 degrees F. Roast the beet until tender, about 45 minutes depending on size. Let cool, then peel. Slice into wedges and set aside. Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes. Immediately shock in an ice water bath. Drain the haricots verts and transfer to a bowl. Add the lemon juice and olive oil, and season with salt and pepper; toss to coat. Lay the prosciutto slices on a plate and top with the haricots verts. In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts. Crumble the goat cheese over the top. Garnish with the sprouts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4022,"Angel Hair Pasta With Walnut-Carrot Sauce Kosher salt 10 ounces whole-grain angel hair pasta 2 medium carrots, roughly chopped 1/3 cup walnuts 2 cloves garlic, roughly chopped 1/2 teaspoon dried oregano 1 teaspoon grated lemon zest Pinch of red pepper flakes 2 tablespoons extra-virgin olive oil 1/2 cup golden raisins 1/2 cup grated pecorino or parmesan cheese (about 2 ounces), plus more for topping Juice of 1/2 lemon 3 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta. Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, 1/4 teaspoon salt and the red pepper flakes in a food processor and pulse until finely chopped. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.
","[Barolo, Barbaresco, Chianti, Rioja]" 4023,"Italian Enchiladas 1/4 cup margarine 1 pound ground beef (80/20) 1/4 cup finely sliced onion 2 jalapenos, finely diced 3 cloves garlic, diced 1 tablespoon seasoned salt 1/4 cup fresh spinach, finely sliced 3/4 cup Italian seasoned bread crumbs 1/4 cup grated Parmesan 1/2 cup shredded provel cheese (a mixture of Cheddar, Swiss, and Provolone) 6 (12-inch) flour tortillas (recommended: Cheddar-Jalapeno flavor) Alfredo or marinara sauce, to serve Instructions: Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4024,"Tomato and Mozzarella Bruschetta 3 plum tomatoes, finely chopped 1/2 red onion, finely chopped 2 tablespoon capers 1/4 cup chopped fresh basil 1/4 pound fresh mozzarella, finely chopped 2 tablespoons balsamic or red wine vinegar 4 tablespoons olive oil Salt and pepper 4 slices toasted Italian bread Instructions: Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative: Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 4025,"Cranberry Martinis 1 cup sugar 1 cup fresh cranberries
6 (1-by-3-inch) strips of orange zest, plus extra for serving (see Cook's Note)
1 (750 milliliter) bottle good vodka, such as Grey Goose
1 cup cranberry juice cocktail, preferably tart
1/4 cup Triple Sec
Ice
Instructions: Several days ahead, place the sugar, cranberries, 6 strips of orange zest, and 1 cup of water in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes, until the cranberries start to pop open. Pour the vodka into a large pitcher, add the cranberry mixture, and store covered in the refrigerator for at least 2 days and up to 5 days. When ready to serve, strain the vodka mixture, reserving the cranberries and discarding the orange zest. Stir in the cranberry juice cocktail and Triple Sec. Fill a cocktail shaker with ice, add the drink mixture, shake for a full 30 seconds (it's longer than you think!), and strain into martini glasses. Rub the rim of each glass with fresh orange zest, spoon a few cranberries into each glass, and serve ice cold. ","[Riesling, Moscato, Sauvignon Blanc, Vinho Verde]" 4026,"Green Eggs and Ham 2 tablespoons clarified butter 1/2 cup fresh spinach greens, washed and dried 1/4 cup smoked ham, diced 1/8 cup scallions, chopped 3 eggs, whisked 1 heaping tablespoon Spinach Pesto, recipe follows Salt and freshly cracked black pepper 1 1/2 cups packed fresh spinach greens, washed and dried 1/4 cup fresh basil leaves 4 cloves roasted garlic, chopped 1/4 cup grated Parmesan, optional 1 cup extra-virgin olive oil Salt Instructions: Heat the butter in a medium skillet over medium-high heat. Add the spinach, ham, and scallions to the skillet, stirring with a wooden spoon to combine. Cook for 2 minutes, and then pour the eggs over the spinach mixture. Allow the eggs to begin to set, and then add pesto, salt, and pepper. Stir together until eggs are cooked evenly. Serve with favorite breakfast accompaniments. Add the spinach, basil, garlic, and cheese, if using, to a food processor and begin to pulse on low speed. Slowly add the olive oil while the processor is running. Pulse until the ingredients are blended into a smooth sauce, being careful not to overmix. Season, to taste, with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4027,"You and Me Chicken Pot Pies Nonstick cooking spray 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon salt Freshly ground black pepper 2 tablespoons olive oil, divided 2 leeks, bottom 4 inches only, washed well and chopped 2 celery stalks, chopped 2 medium potatoes cut into 1/2-inch pieces 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces 2 cloves garlic, minced 1 1/2 cups low-fat milk 1/3 cup all-purpose flour 2 cups low-sodium chicken broth 1 cup frozen peas 2 tablespoons chopped fresh parsley leaves 1 tablespoon fresh thyme leaves 3 sheets frozen phyllo dough, thawed 2 tablespoons grated Parmesan Instructions: Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray. Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate. Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes. Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes. Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan. Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4028,"Roast Rack of Lamb with Fresh Rosemary and Thyme 2 carrots, cut into chunks 2 onions, quartered 1 eggplant, cut into chunks 12 garlic cloves, peeled Salt and pepper 4 tablespoons vegetable oil 2 6-rib racks of lamb (about 2 pounds each), frenched, reserving bones and trimmings for stock Fresh thyme and rosemary branches 1 cup dry white wine 2 cups lamb stock Instructions: Preheat oven to 450 degrees F. In a roasting pan toss carrots, onions, eggplant, garlic and salt and pepper with 2 tablespoons of oil. Bake 15 minutes or until golden brown. Season lamb racks with salt and pepper. In a large skillet heat remaining oil over moderately high heat. Add racks, fat side down, and cook until golden brown on all sides. Thread branches of thyme and rosemary around bones, set racks on top of vegetables in roasting pan and roast 12 minutes. Turn and roast 10 to 12 minutes more for rare meat. Transfer racks to a cutting board, cover loosely with foil and let sit 10 minutes before carving. Make sauce: Deglaze roasting pan with wine and stock, scraping up browned bits clinging to bottom of pan; simmer 5 minutes. Transfer deglazing liquid and vegetables to a food processor or blender and puree. Strain liquid into a saucepan and keep hot. To serve: Stand racks on a serving platter and garnish with additional thyme and rosemary branches, if desired. Transfer sauce to a sauceboat and serve separately. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 4029,"Love Bites (Fried Oysters) 4 small yummy oysters, like Kumamoto Vegetable or peanut oil, for frying 1/4 cup all-purpose flour 1 cup buttermilk 1 chipotle cl in adobo 1/4 cup mayonnaise 4 pieces sea urchin (uni) 2 tablespoons spicy pickles, diced 2 tablespoons pomegranate seeds Lemon juice Instructions: Crack open the oysters, reserve the meat and rinse and dry the shells. Heat some oil in a saucepan to 350 degrees F. Toss the oysters in the flour and remove. Make a batter with buttermilk and the flour. Batter the oysters and fry them until golden. Drain on paper towels. Make the chipotle mayo by blending the chipotle with the mayo until you have a sauce that's just a little spicy. To serve, arrange a little mayo in a shell and top with 1 fried oyster, a little uni, a little pickle, then top with a couple of pomegranate seeds, a drop of two of lemon juice and serve. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4030,"Perfect Lobster Tails Four 5- to 6-ounce frozen lobster tails, thawed (see Cook's Note) 1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon minced shallot
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
Instructions: Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet. Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4031,"Fried Tuscan Olives Canola oil, for deep frying 2 links Italian pork sausage, casings removed 2 tablespoons freshly grated Parmesan 2 tablespoons finely chopped fresh parsley Small pinch crushed red pepper flakes 40 pitted large green olives 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 3 large eggs 2 cups plain dried breadcrumbs Instructions: Add enough oil to fill a large, heavy Dutch oven a third of the way and heat to 350 degrees F. Add the sausage, Parmesan, 1 tablespoon parsley and the red pepper flakes to a bowl and mix well. Add to a piping bag with a plain tip.
Drain the olives and dry them very well with paper towels or a clean tea towel. Pipe the sausage filling into each olive.
Add the flour to a casserole dish and season with salt and pepper. In a second casserole dish, beat the eggs. In a third casserole dish, add the breadcrumbs, the remaining 1 tablespoon parsley, season with salt and pepper and whisk together.
Dredge each stuffed olive first through the flour, shaking to remove any excess, then through the egg and then into the breadcrumbs. Pack the breadcrumbs around each olive if necessary. Add to a clean plate. You can refrigerate them now if you are prepping for a party.
Fry the olives, in batches, until golden and crisp and the pork is cooked through, 1 to 2 minutes. Remove to a paper towel-lined plate. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4032,"Mussels Escabeche Extra-virgin olive oil, for cooking 5 pounds fresh PEI mussels, beards removed, scrubbed clean
1 sourdough bread boule
1 yellow onion, minced
1 carrot, minced
1 head garlic, sliced in half horizontally
1 tablespoon smoked paprika
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 cup sherry vinegar
Kosher salt
1 small bunch fresh chives, shaved, for garnish
Instructions: Preheat the oven to 450 degrees F. Put a large saute pan over medium-high heat and add 2 tablespoons oil. Once heated, add the mussels and cover with a lid to quickly saute until they open, about 5 minutes. Remove the mussels from the pan to a large platter or sheet tray to cool slightly, then remove the mussels from the shells to a bowl and set aside. Reserve the cooking liquid in a bowl. Hollow out the sourdough boule to create a bowl, then cut the innards into large dice. Put the bread bowl into a 12-inch cast-iron pan and arrange the diced bread around it, then drizzle with olive oil. Put into the oven to toast, stirring the diced bread as needed to evenly toast, 5 to 7 minutes. Add 2 tablespoons oil to the same pan the mussels steamed in and put back over medium-high heat. Add the onions, carrots, garlic, paprika, rosemary and thyme and sweat until soft, about 3 minutes. Add the vinegar and reserved mussel broth and bring to a simmer. Remove from the heat and allow to completely cool before pouring over the mussels. Taste and adjust the seasoning. Fill the toasted bread bowl with the mussels. Garnish with the chives and serve with the toasted cubed bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4033,"Chicharron Pupusa 1 pound pork fat, cut into 2-inch cubes 1 pound pork butt, cut into 2-inch cubes
1 large onion, quartered
4 ounces garlic cloves 3 tablespoons salt
2 tablespoons ground cumin
16 ounces Masa, recipe follows 6 ounces Curtido, recipe follows 3 ounces Pupusa Sauce, recipe follows 1 quart masa 2 tablespoons salt
6 tablespoons salt 1 large cabbage, fine julienne
1 quart grated carrots 1 quart apple cider vinegar
2 large onions, pureed
4 ounces sugar
3 tablespoons oregano
3 tablespoons crushed red pepper flakes 5 bay leaves
4 ounces garlic cloves 1 large onion, quartered
2 tablespoons canola oil
2 quarts canned tomatoes
4 ounces sugar
2 tablespoons oregano
3 bay leaves
Instructions: Render pork fat in a saucepan on low heat until golden brown, about 20 minutes, then remove the crispy chicharron from the pan with a slotted spoon and set aside to air dry for 24 hours. Cook pork butt in the same saucepan on medium-low heat, stirring occasionally, until tender, about 20 minutes. (Note: Do not drain the fat from the saucepan since it will be a great flavor enhancer.) Add onions and scrape the pan very well with a wooden spoon to get most of the drippings. Grind chicharron, pork butt, onions and garlic together in a meat grinder. Adjust seasoning to taste with salt and cumin, then refrigerate for 6 hours. Using your hands, grab 3 ounces of Masa and mound it on one hand, making a well. Grab 3 ounces chicharron mixture and cover the well, simultaneously surrounding the chicharron mixture with the Masa until everything is covered. Use both of your palms and press gently until you achieve a uniform 1/4-inch-thick disc. Use small amounts of water as needed to assist in releasing the Masa from your hands. Once the discs are made cook them on a hot griddle, 4 minutes per side. Repeat with remaining ingredients. Top with Curtido and Pupusa Sauce. Combine masa, salt and enough water to incorporate the masa (up to 1 quart) in a large mixing bowl. Knead together until masa does not stick to your hands. Boil 3 quarts water in a large saucepan and add 3 tablespoons salt. Add cabbage and let cook 30 seconds, then immediately pull it out and set aside. Reserve 1 quart cooking water. Add cabbage to a large mixing bowl, then add carrots, vinegar, onions, sugar, oregano, pepper flakes, bay leaves, remaining 3 tablespoons salt and reserved cooking water and mix together. Transfer to a 6-quart container and let sit in a dry and cool place for 5 days. Note: Curtido needs to be submerged in liquid, so place a plate over the top if necessary. Saute garlic and onions in oil in a saucepan, then immediately add tomatoes, sugar, oregano, bay leaves and 1 quart water. Cook at low heat for 45 minutes, then let cool down. Remove bay leaves and blend. ","[Syrah, Tempranillo, Garnacha, Barbera]" 4034,"Chocolate Dessert Lasagna 1 (8-ounce) package no-boil lasagna noodles 2 pounds ricotta cheese 1 cup powdered sugar 1/2 cup unsweetened cocoa 2 large eggs 1 1/2 cups mini chocolate chips 1 orange, zested 1/2 cup roasted pistachios 4 ounces white chocolate, coarsely grated Instructions: Preheat the oven to 350 degrees F. Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry. Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 4035,"Ranch Chicken Taquitos 2 tablespoons olive oil 1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon minced garlic 1 small onion, sliced
2 tablespoons ancho cl powder
1 tablespoon ground cumin
1 teaspoon kosher salt
One 8-ounce can tomato sauce
Juice of 1 lime
1 cup sour cream 1/2 cup mayonnaise
3 tablespoons milk
1 tablespoon minced fresh cilantro, plus more for garnish
1 tablespoon minced fresh dill 1/2 teaspoon ancho cl powder
1 clove garlic, grated
Dash of hot sauce
Pinch of kosher salt
Vegetable oil, for frying 1 1/2 cups grated Colby jack cheese
18 small corn tortillas
Instructions: For the chicken: Heat the olive oil in a medium skillet over medium-high heat. Sear the chicken until browned well, 1 to 2 minutes per side; set aside. Add the garlic and onions to the skillet and cook briefly. Add the cl powder, cumin, salt, tomato sauce, 2/3 cup water and the seared chicken back to the skillet. Bring to a boil, reduce to a simmer and cook until the sauce has reduced by about half, 12 to 15 minutes. For the sour cream ranch dip: Meanwhile, whisk together the sour cream, mayonnaise, milk, cilantro, dill, cl powder, garlic, hot sauce and salt in a mixing bowl until smooth. Cover and place in the refrigerator to chill until ready to serve. Once the sauce for the chicken is reduced, remove the chicken to a cutting board with a slotted spoon. Using 2 forks, shred the chicken, then return it to the skillet and toss to coat thoroughly. Stir in the lime juice and adjust the seasoning as needed. Set aside and allow to cool slightly, 10 to 12 minutes. For the taquitos: Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F. Mix the cooled chicken with the Colby jack cheese. Divide the mixture among the tortillas, then roll the tortillas tightly, securing them with a toothpick. Add the taquitos to the hot oil in batches of 8 to 10 and fry until golden brown, 2 to 3 minutes per batch. Remove the taquitos to a paper towel-lined plate and repeat with the remaining taquitos. Remove the toothpicks and serve alongside the sour cream ranch dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4036,"Pumpkin Lasagna Rolls Kosher salt and freshly ground black pepper 12 lasagna noodles 4 tablespoons unsalted butter 1 small yellow onion, chopped 3 cloves garlic, sliced 10 whole sage leaves and 2 tablespoons chopped sage, plus more leaves torn for serving (optional) 3 tablespoons all-purpose flour 2 1/2 cups whole milk 1/2 teaspoon pumpkin pie spice 1 (15-ounce) can pure pumpkin 1 cup grated Parmesan 1 large egg 2 cups whole-milk ricotta 3 cups shredded mozzarella Pinch crushed red pepper flakes 1 tablespoon olive oil Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough to roll without cracking. Rinse with cold water and drain well. Lay in a single layer on a baking sheet. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, until sandy in consistency and lightly toasted, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6 to 8 minutes. Add 2/3 cup of the Parmesan and cook, stirring, until melted, 1 to 2 minutes. Remove the sage leaves and discard; allow the sauce to cool slightly, about 5 minutes. Beat the egg in a large bowl then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1 cup of the sauce onto the bottom of the dish. Lay half of the cooked lasagna noodles on a clean work surface and spread 2 heaping tablespoons of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up and transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/3 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, 18 to 20 minutes. Garnish with the torn sage leaves, if using, and let stand for 5 to 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 4037,"Butternut Squash Noodles with Prosciutto and Sage 1 large butternut squash (about 3 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter, cut into cubes 2 ounces thinly sliced prosciutto (about 4 slices) 5 fresh sage leaves 1/2 cup shaved Parmesan (about 2 ounces) Instructions: Preheat the oven to 450 degrees F. Cut the bulbous end off the squash and reserve for another use. Remove the stem, then peel the remaining squash and cut in half crosswise. Using a spiralizer, shave the squash into ribbons. Put the squash on a baking sheet and toss with the oil. Sprinkle generously with salt and pepper and roast until tender but still firm, 10 to 15 minutes. Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat until melted. Add the prosciutto in a single layer and cook until golden and curled around the edges, flipping with tongs halfway through, about 2 minutes per side. Transfer to a plate to cool, then coarsely crumble. Add the remaining 5 tablespoons butter to the drippings in the skillet along with the sage leaves and a pinch of salt, and cook, stirring often, until the butter is a dark brown color, about 4 minutes. Remove from the heat. Put the squash on a serving platter and drizzle with the butter and sage leaves. Top with the Parmesan and coarsely crumbled prosciutto. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 4038,"Quick Avocado-Sprout-Vinaigrette Salad 1/2 cup watercress leaves 1/2 cup arugula leaves 2 ripe avocados, halved, pitted and peeled Assorted sprouts: clover, alfalfa, radish, etc. 1/4 cup minced onion 1/2 cup tomatoes, seeded and diced 2 tablespoons chopped fresh basil Juice of 1/2 lemon 2 tablespoons of red wine vinegar 1/3 cup olive oil Salt and freshly ground pepper to taste Instructions: Cover a platter with watercress and arugula. Place the avocado face down on the greens. Slice the avocado crosswise and fan it out across the greens. Thoroughly mix the remaining ingredients and pour over the avocado and greens. Add sprouts before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4039,"Camarones en Escabeche 1 pound fresh shrimp, peeled and deveined 1/3 cup olive oil 2 bay leaves 1 teaspoon cumin 1/4 teaspoon ground nutmeg 4 cloves garlic, smashed 1 tablespoon paprika 1 cup white vinegar 2 small onions, thinly sliced 4 jalapeno chiles, sliced in disks Sea salt, to taste Freshly ground black pepper, to taste 1 head Romaine lettuce leaves 8 radishes, sliced 16 green olives, sliced Instructions: Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar. In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes. Pour the vinegar mixture over the shrimp. Chill overnight. Serve on Romaine leaves, garnished with radishes and green olives. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 4040,"Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad 1 can low fat Pringles 3/4 cup grated Parmesan cheese 2 tablespoons all-purpose flour 1 pinch chili powder 2 tablespoons canola oil 4 (8-ounce) fillets of sea bass Tuscan Salad, recipe follows 3 cups Wonder bread, ripped into bits 1/2 cup chopped tomato 1 tablespoon sliced basil 1/4 cup minced white onion 1/2 tablespoon minced fresh garlic 1 to 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice Kosher salt to taste Instructions: Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes. Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4041,"Cardamom-Stewed Chickpea and Tomato Ragout 1/2 cup peanut oil 1 large onion, diced 6 cardamom pods, toasted and ground 1/2 teaspoon coriander seeds, toasted and ground 1/2 teaspoon cumin seeds, toasted and ground 1/2 teaspoon turmeric powder 1 large jalapeno, seeded and chopped 2 large tomatoes, peeled, seeded, and chopped 1 (15-ounce) can chickpeas, drained and rinsed Salt and pepper, to taste 1/4 cup lemon juice 1/2 cup cilantro, chopped Instructions: Heat a heavy-bottom saucepan over a medium flame. Add oil and onion, cook until translucent. Add cardamom, coriander, cumin, and turmeric, stir for 1 minute. Add jalapenos, tomatoes, and chickpeas; simmer for 20 minutes, season with salt and pepper to taste. Add lime juice and cilantro. Serve warm or at room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 4042,"Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon 1/2 cup buttermilk 1/4 cup sour cream
1/4 cup mayonnaise
1/2 lemon, juiced
3 tablespoons thinly sliced chives 1 garlic clove, minced
Kosher salt and freshly ground black pepper
Cooking spray, for spraying the wire rack 9 slices thick-cut bacon
3 tablespoons maple syrup
1/4 cup brown sugar
Pinch cayenne pepper
6 cups torn romaine lettuce pieces 1 cup grape tomatoes, chopped
1 small red bell pepper, finely chopped
1 medium sweet onion, such as Vidalia, finely chopped
2 cups crumbled Sour Cream Cornbread, recipe follows Cooking spray, for spraying the skillet One 15-ounce can creamed corn
1 1/4 cups self-rising buttermilk cornmeal mix
1 cup sour cream
1/4 cup vegetable oil
3 large eggs
Instructions: For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve. For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray. Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble. For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion. When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top. Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray. In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 4043,"Ma\u2019amoul 2 cups fine semolina 1/2 cup all-purpose flour 3 tablespoons granulated sugar 1/2 teaspoon baking powder 5 ounces ghee (clarified butter), at room temperature (about 10 tablespoons) 1/2 cup milk 8 ounces baking dates (date paste) 1 1/2 teaspoons ghee, plus more for your hands 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom Confectioners\u2019 sugar, for dusting on top of the cookies, optional Instructions: For the dough: Put the semolina, flour, granulated sugar and baking powder in a large bowl and stir with a wooden spoon to combine. (It\u2019s important not to use your hands to make the dough because the natural heat of your hands will make the dough release oil, resulting in dry dough.) Mix in the ghee. The mixture will feel and look like crumbs. Add the milk slowly (2 tablespoons at a time) and mix to combine until you have a soft dough that you can make into small balls. It\u2019s best to add the milk slowly so the dough doesn't come together before all the milk is added. For the date filling: Put the baking dates, ghee, cinnamon and cardamom in a medium bowl and mix with a spoon until the ghee and spices are combined well with the dates. Rub some ghee or vegetable oil on your palms to avoid sticking and shape the date filling into 40 to 45 small balls for a small ma'amoul mold. If using a larger mold, shape the balls accordingly. Preheat the oven 350 degrees F and line a baking sheet with parchment paper. Roll the semolina dough into 40 to 45 balls as well. Flatten a semolina dough ball and place a date ball in the middle of it. Bring the dough together to cover the date ball and roll in your hands to smooth the cracks. Place the ball in the ma'amoul mold and gently press it so the pattern prints on it. Bang the mold against a cutting board to release the cookie and place it smooth-side down on the prepared baking sheet. If you don\u2019t own a mold, simply flatten the stuffed dough ball into a 1/2-inch-thick disk and make a simple pattern by pressing a fork gently on the dough to make a crisscross. Repeat with the remaining dough and filling. You can place the cookies quite close to each other since they won\u2019t spread. Bake until the cookies are slightly golden brown around the edges, 18 to 20 minutes. Let them cool completely, then dust with confectioners' sugar if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4044,"Sunny's Chai Tea 2 black tea bags 8 black peppercorns 4 cloves 1/2 cup milk Generous pinch pumpkin pie spice 2 cinnamon sticks, for garnish Instructions: Bring 2 cups of water to a boil. Add the tea bags, peppercorns and cloves and let steep for 5 minutes. Strain into 2 large mugs. Top with the milk and pumpkin pie spice. Garnish with the cinnamon sticks. ","[Chardonnay, Riesling, Gewrztraminer]" 4045,"Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped Cream 2 cups whole milk 1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand) 1 cup goat's milk 3/4 cup plus 1 tablespoon pure cane sugar 1/4 cup water 1/2 vanilla bean, split and seeds scraped 2 tablespoons light corn syrup 2 tablespoons very cold unsalted butter, cut into small pieces 1/2 teaspoon pure vanilla extract 1/8 teaspoon fine sea salt 2 teaspoons coconut rum, optional 1 1/4 cups toasted, coarsely chopped pecans 1 1/4 cups sweetened coconut 8 ounces heavy cream 8 ounces bittersweet chocolate, finely chopped 2 tablespoons light corn syrup 2 1/4 cups all-purpose flour 3 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon fine salt 12 tablespoons unsalted butter, at room temperature, plus more for pans 1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry) 1 1/2 cups muscavado light brown sugar 1 1/2 cups granulated sugar 1 1/2 cups strongly brewed black coffee, at room temperature 1 1/2 cups buttermilk 3 large eggs 2 teaspoons pure vanilla extract Cajeta filling, recipe above Ganache, recipe above 1 1/2 cups cold heavy cream 1/4 cup coconut milk (recommended: Cocoa Lopez) 2 tablespoons confectioners' sugar or granulated sugar 1 teaspoon coconut rum 1/2 teaspoon pure vanilla extract 1/2 cup lightly toasted sweetened coconut Instructions: For the cajeta filling/frosting: Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel. Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes. Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake. For the ganache: Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake. For the chocolate cake: Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined. Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing. For the coconut whipped cream: Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4046,"Lime Toasted Pepitas 1 1/2 cups pepitas (raw hulled green pumpkin seeds) 1/4 teaspoon cayenne 1/4 teaspoon freshly ground black pepper 1 teaspoon salt 3 to 4 tablespoons freshly squeezed lime juice Instructions: Mix lime juice, pepper, cayenne and salt and stir until dissolved. Heat a large skillet over medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. Add seasoned lime juice all at once and stir well to coat all seeds. Remove from heat and cool in the pan.Serve at room temperature. Also great in salads for a crunchy texture. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 4047,"Shrimp and Avocado Salad 1/4 cup mayonnaise 2 stalks celery, thinly sliced, plus 3 tablespoons chopped celery leaves 3 tablespoons finely chopped fresh cilantro Kosher salt and freshly ground pepper 1 1/2 limes 1 1/2 pounds large shrimp, peeled and deveined 1 tablespoon vegetable oil 2 hass avocados, diced 1 5-ounce package baby kale salad mix (about 8 cups) 1 small bunch radishes, thinly sliced Instructions: Preheat a grill or grill pan to medium high. Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice. Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime. Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 4048,"Vegan Alfredo Sauce 1 cup raw cashews 2 tablespoons olive oil
1 large yellow onion, diced (about 2 cups)
4 cloves garlic, minced
3/4 cup vegetable broth
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Instructions: Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight. Drain the cashews and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined.
To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4049,"Autumn Pumpkin Bread with Pecans 1 tablespoon plus 1 teaspoon active dry yeast 1/4 cup (2 ounces) very warm water (105 degrees to 115 degrees F) 1/2 cup (6 ounces) honey 1 cup (8 1/4 ounces) pumpkin puree (unsweetened) 1/2 cup (4 ounces) milk, at room temperature 2 large egg yolks, at room temperature 1/3 cup less 2 teaspoons (1 1/2 ounces) coarse cornmeal 4 cups (19 3/4 ounces) high-gluten (bread) flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 2 1/2 teaspoons kosher salt 8 tablespoons (4 ounces) unsalted butter, melted 1 cup (4 ounces) pecan pieces, toasted 1/2 cup (4 ounces) cold water 1 1/4 teaspoons cornstarch Instructions: Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Allow to stand for about 3 minutes. Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3 cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir briskly with a whisk until the ingredients are well combined. Let this sponge stand for at least 15 minutes but not longer than 30 minutes. In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces) high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well. Add to the sponge and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Knead the dough in the bowl until it becomes smooth and somewhat elastic, about 5 minutes. Gradually add the melted butter, kneading it in gently until well incorporated. Move the dough to a lightly floured work surface and knead until it is very smooth, silky, and elastic, about 5 minutes. The dough will be sticky, so keep the work surface and your hands lightly floured, but don't overdo it. The dough should be soft, supple, and springy. Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 minutes. (This rest period is the autolyse.) Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the toasted pecans evenly over the rectangle. Fold the whole mass into an envelope and knead it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened. Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans. Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap. Let the dough rise at room temperature (75 degrees to 77 degrees F) until it has doubled in volume, about 2 hours. While the bread is rising, make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool. When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts. Flour your hands lightly and gently divide the dough into 2 equal pieces (each weighing about 24 ounces). Shape each piece into a knot. Generously dust a peel or the bottom of a baking sheet with flour or coarse cornmeal. Carefully place the shaped loaves on the peel or sheet, leaving several inches between them so they won't grow into each other as they rise. Cover the dough with oiled plastic wrap and allow it to rise at room temperature until it has just doubled in volume, about 1 1/2 to 2 hours. Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. When the loaves have doubled, use a pastry brush to paint each loaf with the cornstarch wash. Brush gently so you won't deflate the loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan gently to be sure the loaves aren't sticking and slide the dough onto the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. Repeat the misting procedure 1 minute later. Bake for 15 minutes, then reduce the oven temperature 350 degrees F and bake for 20 to 25 minutes longer, until the loaves are golden brown and the surface feels firm but not hard when you press it lightly. These should have a thin soft crust, not a hard crunchy one. Transfer the loaves to a rack and paint them again with the cornstarch wash. Allow to cool completely before serving. This bread is best eaten the day it is baked, but it also freezes exceptionally well if you wrap it in aluminum foil and then a heavy duty plastic freezer bag. Thaw at room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4050,"Ricotta Gnocchi with Artichoke, Lemon and Mint 1 pound ricotta 1 teaspoon salt 2 egg yolks 1 cup \00\ flour 1/4 cup olive oil
2 tablespoons butter 4 cloves garlic, thinly sliced
4 artichoke hearts, thinly sliced 3 tablespoons fresh lemon juice
8 fresh mint leaves, julienned
Salt and pepper 1/2 cup grated Parmigiano-Reggiano
Instructions: In a bowl, mix together 3/4 cup of the flour, the ricotta, salt and egg yolks. Dust a work surface with the remaining 1/4 cup flour. One cup at a time, roll the ricotta mixture into 1/2-inch-thick ropes. With a dough cutter or pasta knife, cut the ropes into 1/2-inch pieces. Transfer the gnocchi to a cookie sheet and freeze until ready to use. Heat the olive oil and butter in a saute pan over medium heat. Add the garlic and cook until lightly browned. Add the artichoke hearts and saute for 1 minute. Add the lemon juice and mint and salt and pepper to taste. Remove the sauce from the heat and add half of the Parmigiano-Reggiano; stir to thicken the sauce. Boil the gnocchi in a large (6-quart) pot of salted water until they float to the top. Remove the gnocchi with a slotted spoon and add to the sauce. Garnish with the remaining Parmigiano. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4051,"Grilled Roasted Red Peppers Stuffed With Cheese 4 large roasted red peppers, drained well and dried 4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide 1 teaspoon crushed red pepper flakes A handful finely chopped flat-leaf parsley 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried 1 lemon, zested and juiced Extra-virgin olive oil, for drizzling Kitchen twine, cut into 4 (8-inch) lengths, soaked in water Instructions: Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle. Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 4052,"Braised Ox Cheeks 6 ox cheeks, fat and gristle trimmed 3 cups good stout, such as London Porter 3 cups red wine, such as Cabernet Sauvignon or Malbec 4 ounces fresh rosemary stalks 4 ounces fresh thyme stalks 8 cloves garlic, skin on and crushed 4 stalks celery, roughly chopped
2 bay leaves
2 large carrots, roughly chopped
2 large leeks, washed and roughly chopped
2 large white onions, roughly chopped
Vegetable oil, for frying
4 ounces tomato paste 6 cups dark meat stock
Salt and freshly ground black pepper
Salt and freshly ground black pepper Serving suggestions: smoked cauliflower mash and crispy bone marrow or mashed potatoes and green vegetables Instructions: Place the ox cheeks in a large stainless steel container and cover with the stout, wine, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions. Cover and marinate in the refrigerator overnight. Preheat the oven to 330 degrees F. Drain the meat in a colander, reserving the marinade and vegetables. Heat some vegetable oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes. Add the tomato paste and stir over a low heat for 1 minute. Slowly add the marinade, stirring constantly to incorporate. Bring to a boil and simmer until the liquid reduces by half. Add the stock and the meat, sprinkle with salt and pepper and bring back to a boil. Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2 hours 30 minutes to 3 hours. Once the meat is cooked the sauce should be sufficiently thick. If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes. Place the meat back into the finished sauce to serve. Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 4053,"Poker Nuts 1 egg white 1 tablespoon chili powder 1 tablespoon ground cumin 1/2 tablespoon cayenne pepper 1 tablespoon garlic powder 1 tablespoon salt 1 tablespoon sugar 6 cups nuts of your choice Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, whisk the egg white. Add the chili powder, cumin, cayenne pepper, garlic powder, salt, and sugar and continue whisking. Add the nuts to the bowl and toss together until the nuts are completely coated. Spread the nuts out onto a pre-greased sheet pan and bake them for 15 minutes or until well toasted. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 4054,"Potato and Yam Au Gratin 20 ounces yellow or white potatoes, peeled and sliced into 1/8-inch thickness 5 ounces yams, peeled and sliced into 1/8-inch thickness 12 ounces milk 2 teaspoons salt 1/2 teaspoon pepper Butter 2 ounces sharp cheddar 1/4 cup sliced chives Instructions: Preheat the oven to 350 degrees F. Put potatoes, yams, milk, salt, and pepper into a saucepan over medium heat, bring to a simmer and cook until potatoes and yams are partially cooked?about 10 minutes. Pour out the potatoes and milk into a buttered and salt and pepper-seasoned 9 by 13-inch baking pan. Arrange potatoes so they are evenly layered. Sprinkle top with cheese and chives. Cover pan with foil and bake until potatoes are tender, about 35 to 45 minutes. Remove the foil and raise the temperature to 400 degrees F. Continue to bake another 15 minutes and then broil until the top is golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4055,"Christmas Reindeer Brownies 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for greasing the pans 1 1/2 cups sugar 1 teaspoon vanilla extract 3 large eggs 1 cup all-purpose flour (see Cook's Note) 1/2 cup unsweetened cocoa powder 1 teaspoon fine salt 1/2 teaspoon baking powder 2 cups regular semisweet chocolate chips (about 12 ounces) 16 small chocolate-flavored candy chews, such as Tootsie Rolls 16 red or brown candy-coated chocolates, such as M&M's 16 mini vanilla wafer cookies 16 mini marshmallows 32 mini semisweet chocolate chips (about 1 teaspoon) 32 mini peppermint candy canes (about 2 1/2 inches long) Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Cut two 8-inch circles out of parchment paper and line the bottoms of the cake pans with the parchment. Stir together the butter, sugar, vanilla and eggs in a medium bowl. In another bowl, whisk together the flour, cocoa powder, salt and baking powder. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in 1 cup of the regular chocolate chips and divide the batter between the prepared pans, smoothing the tops. Bake until a crust begins to form around the edges, the edges pull away from the pan and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Meanwhile, halve the candy chews lengthwise. Use your fingers to shape each half into a teardrop shape for the reindeer's ears and set aside. Melt 2 tablespoons of the remaining regular chocolate chips in a heat-proof bowl in a microwave in 20 second intervals.
Use a dab of the melted chocolate to stick a red candy-coated chocolate onto each of the vanilla wafers to make noses and set aside.
Cut each mini marshmallow in half crosswise. Insert one mini chocolate chip, pointed-side down, into the flat, cut side of each marshmallow piece to make eyes and set aside. As soon as the brownies come out of the oven, sprinkle the top of each brownie round evenly with half of the remaining regular chocolate chips (7 tablespoons each) and let stand until the chips melt, about 5 minutes. Spread the chocolate evenly over the top of the brownies with a spatula.
Let the brownies cool fully in the pans on cooling racks, about 1 hour. Cut each circle into 8 equal triangles with a knife. Use a small offset spatula or pie server to lift each triangle out of the pan. To assemble: Arrange the brownies so that the longest, sharpest point faces you and gently press a cookie-nose on that point of each brownie. To make antlers: Using the tip of a paring knife or a skewer, poke two small holes in the top side of each brownie, about 1/2 inch from the corners, and insert a mini candy cane in each hole.
For the ears, press a piece of candy chew on each corner below the candy cane antlers Press 2 of the mini marshmallow eyes next to each other in the center of each brownie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4056,"Jalapeno Cornbread 2 cups yellow cornmeal 1 cup all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons dark brown sugar 3 large eggs 1 1/3 cups milk 1/2 cup unsalted butter, melted 1 cup sweet corn kernels, canned and drained (if you are using frozen corn, make sure it is thawed) 1/2 cup grated cheddar cheese 1/2 cup grated carrots 1/2 cup grated onion 1/4 cup finely chopped fresh jalapeno pepper Instructions: Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet. In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine. Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool. ","[Zinfandel, Petite Sirah, Tempranillo, Garnacha]" 4057,"Leaf Sugar Cookies 2 1/2 cups cake flour (not self-rising), plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract
Royal icing, for decorating Instructions: Sift the cake flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.) Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2- to 4-inch leaf cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) 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?. Bake, switching the pans halfway through, until the cookies are slightly puffed and just slightly golden on the edge, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before decorating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4058,"Novelli's Clam Chowder 12 ounces clam juice 4 ounces clam base (clam bouillon) 1/2 cup Chardonnay
1 1/2 pounds russet potatoes, halved and julienned 1 medium yellow onion, halved and julienned
1/4 cup butter
1 tablespoon Italian seasoning
3/4 tablespoon black pepper
8 cups half-and-half
3.3 ounces cornstarch (a little less than a cup)
1/2 pound Dungeness crabmeat (you can substitute chopped clams)
Instructions: Combine the clam juice, clam base, Chardonnay, potatoes, onions, butter, Italian seasoning, pepper and 1 cup water in a pot. Cook over medium-high until the potatoes soften. Add the crabmeat (or clams if crab is unavailable). Meanwhile, heat the half-and-half in a pot over medium-high heat (do not boil); whisk in the cornstarch. Cook, whisking, until heated through and thickened. Add the thickened half-and-half mixture to the chowder. Serve right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4059,"Peanut Butter Feather Pancakes 1 cup Pillsbury BEST? All Purpose Flour 2 tbsps. sugar 1 1/2 tbsps. baking powder 1 large egg 1/3 cup Jif? Extra Crunchy Peanut Butter 1 cup milk 2 tbsps. Crisco? Pure Canola Oil Crisco? Original No-Stick Cooking Spray Instructions: STIR together flour, sugar and baking powder in large bowl. BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended. HEAT skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side. SERVE with syrup, fresh fruit or powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 4060,"Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise 1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds) 3 tablespoons good olive oil 4 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 10 to 15 branches fresh tarragon Basil Parmesan Mayonnaise, for serving, recipe follows 2 extra-large egg yolks, at room temperature 3 tablespoons freshly squeezed lemon juice 1/2 cup freshly grated Parmesan cheese 1 tablespoon Dijon mustard 1/2 cup chopped fresh basil leaves, lightly packed 1/2 teaspoon minced garlic Kosher salt and freshly ground black pepper 1 cup vegetable oil, at room temperature 1/2 cup good olive oil, at room temperature Instructions: Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise. Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 4061,"The Nightgown 1 cup dried bread crumbs All-purpose flour, as needed 3 large eggs, beaten Vegetable oil, for frying 2 (1/4-inch thick) lengthwise slices peeled eggplant Kosher salt and freshly ground black pepper 2 very thin veal cutlets (about 3 ounces), pounded very thin between 2 sheets of plastic wrap 1 ounce thinly sliced prosciutto 2 (1/2 by 2-inch long) rectangles fresh mozzarella, plus 2 thin slices 2 cups tomato sauce, homemade or store bought Grated Parmesan, as needed Instructions: Preheat the oven to 350 degrees F. Put the bread crumbs, flour, and eggs each in separate shallow, lipped plates. Pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat. Dredge the eggplant in the flour, shake off any excess, and then dip in the eggs. Add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt and pepper. Season the veal with salt and pepper, and dredge in the bread crumbs. Lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of the mozzarella along the center of each, and roll tightly. Tuck in the ends of the rolls and press to seal. Dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes. Meanwhile, spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice, and sprinkle with some of the Parmesan. Wrap each veal roll in an eggplant slice Spread about 2 tablespoons of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top. Spoon the remaining 2 tablespoons of sauce on top of the rolls and cover with the mozzarella slices. Sprinkle with a little Parmesan and bake in the oven until hot and browned, about 15 to 20 minutes. Using a spatula, transfer the veal rolls to a plate and serve. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 4062,"Francis Ford Coppola's Spaghetti Basilico 2 tablespoons olive oil 2 medium onions, peeled and coarsely chopped 3 (1 pound. 12 ounce) cans imported Italian plum tomatoes 1 bunch fresh basil Pinch of crushed red pepper flakes 1 tablespoon unsalted butter 2 pounds spaghetti Instructions: Heat the olive oil over medium-high heat in a heavy saucepan. Saute the onions in it for 5 to 10 minutes or until transparent and just starting to brown. Using a knife, cut the tomatoes coarsely inside their cans. Drain off the juice and reserve. Add the tomatoes to the saucepan, along with a dozen basil leaves, very coarsely chopped. Season with salt and red pepper flakes to taste. Let the sauce come to a boil, then lower heat, simmer for 45 minutes. It should have a medium-thick consistency; keep adding back some of the reserved tomato liquid to maintain the correct consistency. While the sauce is cooking, boil the spaghetti in a large amount of salted water. When ready to serve, add another dozen very coarsely chopped basil leaves to the sauce, and whisk in the butter. Drain the cooked spaghetti in a colander, draining all water from the pasta cooking pot, then return the spaghetti to the pot. Add about 2/3 of the sauce to it, or just enough to lightly coat the spaghetti with sauce. Stir well for one minute over medium heat. Divide spaghetti among eight bowls, placing a few small basil leaves on each spaghetti bowl. Top each with a few tablespoons of sauce. Serve immediately. Pass freshly grated Parmigiano-Reggiano if desired. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 4063,"Baltimore Beef Bad Boy 1 tablespoon fine sea salt Freshly ground black pepper 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons dried oregano 1 tablespoon paprika 1 teaspoon chili powder 2 pounds beef top round, cut into 2 equal pieces 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon fresh lemon juice 1/2 cup prepared hot horseradish 1 teaspoon minced garlic 1/2 teaspoon fine sea salt Freshly ground black pepper 16 slices rye bread, lightly toasted 2 white onions, sliced paper-thin Instructions: Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended. But if you can't wait, just go for it. It won't be as over-the-top, but it will still be really good. Make the sour cream-horseradish sauce: In a medium bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic, sea salt, and pepper to taste. Mix thoroughly and refrigerate for at least 4 hours. Twenty minutes before you plan on grilling, remove the meat from the refrigerator and let it sit at room temperature. Preheat a grill or a large grill pan to high. Grill the meat for 10 to 15 minutes (7 1/2 minutes per side), or until desired doneness. (It's best at medium rare, about 140 degrees F or 145 degrees F.) Set the meat aside, cover and let rest for 5 to 10 minutes. Slice the meat paper-thin with a knife or a countertop deli slicer. Divide the meat among 8 bread slices, spread some sour cream-horseradish sauce on each one, then add a few rings of onion slices and top with the rest of the bread. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 4064,"Arugula-Corn Salad Juice of 2 limes 1/4 cup chopped fresh cilantro
1/4 cup grapeseed oil
2 tablespoons sour cream
Kosher salt and freshly ground black pepper
2 ears corn, shucked 5 ounces baby arugula
1 red bell pepper, chopped
1 cup grape tomatoes, halved
Instructions: For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad. For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs. Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 4065,"Apple Cinnamon Kielbasa & Sauerkraut 2 tablespoons Crisco? Pure Canola Oil 1/2 cup chopped yellow onion 1 (32 oz.) bag sauerkraut, rinsed and drained 1 pound smoked kielbasa, sliced into 1-inch diagonal pieces 1 (12 oz.) jar Orchard's Finest Fall Harvest Cinnamon Apple Preserves Instructions: Heat oil in large skillet over medium-high heat. Saute onion 2 to 3 minutes or until clear. Add sauerkraut. Cook, stirring occasionally, 8 to 10 minutes or until sauerkraut just begins to brown. Add kielbasa. Cover pan. Reduce heat to medium. Cook 10 to 12 minutes or until lightly browned, stirring occasionally. Stir in preserves. Cook until heated through. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4066,"Moscato di Asti with Pineapple Juice 24 ounces pineapple juice, chilled 1 bottle Moscato di Asti, chilled Instructions: Pour the pineapple juice into 12 champagne flutes. Top of with chilled Moscato and serve immediately. ",[Moscato] 4067,"Pecorino Romano with Apples and Fig Jam 6 dried figs, halved 1/2 cup simple syrup, recipe follows 2 tablespoons brandy 1/4 cup chopped toasted hazelnuts 24 baguette slices Olive oil, for drizzling 1/2 cup grated Pecorino Romano 1 large apple (Granny Smith or Braeburn), thinly sliced into 24 slices 1/4 pound chunk Pecorino Romano, for shaving 24 pieces 1/2 cup water 1 cup sugar Instructions: Preheat the oven to 375 degrees F. Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside. Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes. Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve. In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. ","[Chardonnay, Barolo, Tempranillo, GSM Blends]

" 4068,"Cranberry-Orange Vodka 1 pound fresh or frozen cranberries 1 cup sugar 2 teaspoons vanilla extract, or 1 vanilla bean, split 2 oranges, peels cut into 2-inch strips 1 (750-ml) bottle vodka 1 bottle tonic water Lime slices, for garnish Instructions: Place cranberries, sugar and vanilla in a medium saucepan. Place pan over medium heat and stir. Simmer cranberry mixture until the berries burst, about 5 to 6 minutes. Place orange peels in a large glass container with an airtight lid, or large mason jars with lids. Pour vodka over the orange peels. Allow the cranberry mixture to cool. Pour the cooled mixture into the glass container(s). Cover tightly and set aside for 1 week. After 1 week, strain out the cranberries sand orange peels and pour mixture into a clean bottle, using a funnel. Store vodka in the refrigerator. To serve: Pour 2 ounces of vodka mixture over ice in a tall glass and top with tonic water. Garnish with a slice of lime. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 4069,"Easy Asian Soup 4 cups (1 quart) chicken broth 1 tablespoon fish sauce
1 tablespoon soy sauce
1 1/2 teaspoons rice vinegar
One 1-inch piece ginger, sliced thin
4 ounces (1/2 package) rice vermicelli noodles
1/4 cup sliced scallions
Instructions: In a medium saucepan, add the chicken broth, fish sauce, soy sauce, rice vinegar and ginger. Bring to a boil and simmer for 20 minutes. Add the rice noodles, stir and cook until the noodles are done, 2 to 3 minutes. Sprinkle with sliced scallions and serve. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 4070,"Cranberry Waldorf Salad 1/4 cup pecans 1/4 cup walnuts
1/4 cup sour cream
2 tablespoons thinly sliced chives
2 tablespoons mayonnaise
1 tablespoon honey
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 stalks celery, thinly sliced
2 crisp apples, such as Pink Lady or Gala, cored and cut into 1/2-inch pieces
1 cup green grapes, halved
1/2 cup dried cranberries
Instructions: Preheat the oven to 350 degrees F. Spread the pecans and walnuts on a rimmed baking sheet and bake until lightly toasted, about 6 minutes. Cool completely and roughly chop. Stir together the sour cream, chives, mayonnaise, honey, lemon juice, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the celery, apples, grapes, cranberries and nuts and toss to combine; season with salt and pepper to taste. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 4071,"Creamy Eggplant and Pepperoni Baked Pasta Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes One 28-ounce can crushed tomatoes One 15-ounce can diced tomatoes 1 teaspoon dried oregano 1 medium eggplant, peeled and cut into 3/4-inch pieces 1 cup chopped pepperoni 1 pound dried cavatappi 1/4 cup chopped fresh flat-leaf parsley 3 cups shredded Asiago 1 cup grated Parmesan 1 cup fresh ricotta Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper. Meanwhile, heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the pepperoni to the pan and cook until just starting to crisp, about 2 minutes. Transfer to the bowl with the eggplant. Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, parsley, half of the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop the top with the ricotta, then top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4072,"Holiday Cookies: One Dough, Three Holiday Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cloves 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups sugar 1 large egg 1/2 teaspoon vanilla extract 6 tablespoons cocoa powder 1/2 cup chopped walnuts 1/2 orange, zested 1/2 cup sliced almonds, finely chopped in a blender to a coarse flour consistency 24 teaspoons chunky marmalade 1/2 cup sliced almonds, for topping Coarse sugar, for sugar cookies only Instructions: Preheat oven to 375 degrees F.
Whisk together the flour, baking powder, salt, and cloves in a small bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater. Beat in the egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap. Chill dough in the refrigerator for 1 hour.
Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart.
For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed.
Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely. For Chocolate and Walnut Cookies:
Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter. Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely. For Almond-Orange Cookies:
Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture.
When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade. Top each with a good pinch of sliced almonds. Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4073,"Oven \Fried\ Pizza Basic Pizza Dough, recipe follows 8 tablespoons olive oil Lamb Sausage and Caramelized Onions, recipe follows 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 110 degrees F) 3 1/2 cups all-purpose flour, plus additional for rolling dough 2 teaspoons kosher salt 1/2 teaspoon ground white pepper 1 scant tablespoon honey 1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays 1 teaspoon extra-virgin olive oil, plus more for drizzling 12 ounces spicy lamb sausage, casings removed 2 small red onions, peeled and thinly sliced 1/2 teaspoon honey 1 cup mozzarella cheese, cubed 1/2 cup basil leaves, stemmed, washed and dried Instructions: Preheat oven to 350 degrees F. In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round on its second side. Season it with salt and pepper and top with the onion sausage-onion mixture and place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping. In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, \sift\ about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet. In a medium skillet over high heat, heat the olive oil and cook the sausage, breaking it into small pieces as it cooks, until golden brown and crispy. Using a slotted spoon, remove the sausage from the pan onto a paper-towel lined plate. Drop the onions into the pan and cook over medium heat until caramelized, 3 to 5 minutes. Stir in the honey. Add the caramelized onions to the pizza fried pizza dough and top with mozzarella, sausage, basil, and a drizzle of good extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4074,"Blueberry Buckle 1 cup sugar 1/2 cup butter 1 egg 1/4 teaspoon salt 1 cup all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking powder Few gratings fresh nutmeg 1/2 cup milk 1 cup blueberries 1/2 cup sugar 1/4 cup all-purpose flour 1/4 cup whole wheat flour 1/4 cup butter 2 teaspoons cinnamon Instructions: Preheat oven to 375 degrees F. Butter and flour a 9 by 13-inch baking pan. Cream the sugar and the butter in a mixer. Add the egg and mix well. Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk. Fold in the blueberries and pour the batter into the pan. Topping: Combine all of the ingredients using a pastry blender or in an electric mixer with the paddle attachment. Sprinkle over the batter and bake for 35 to 45 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 4075,"Venison with Chanterelles in Cream Sauce and Braised Red Cabbage 6 (5 ounce) venison fillets, trimmed Game Seasoning, recipe follows 1 tablespoon oil Game Sauce, recipe follows 1 cup cream Salt and pepper 2 tablespoons butter 1/4 cup chopped onions 1 pound chanterelles, trimmed Minced parsley Braised Red Cabbage, recipe follows 1 tablespoon salt 1/4 teaspoon ground white peppercorn 1/4 teaspoon minced rosemary 2 fresh bay leaves, minced 1/2 teaspoon juniper berries 1/2 teaspoon minced thyme 1 pound venison bones 4 ounces venison meat trimmings 1/4 cup chopped carrots 1/4 cup chopped celery 1/4 cup chopped leeks 3 parsley stems 1 teaspoon tomato paste 1 1/4 cups red wine 1 cup water 1 bay leaf 1 sprig thyme 1 ounce wheat bread, cubed 1 teaspoon Dijon mustard 1 large orange, juiced Salt and white pepper
Salt and white pepper 2 tablespoons red currant jelly 3 tablespoons flour 1 teaspoon brandy 1 tablespoon kirsch 1 tablespoon sherry Freshly ground black pepper 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon caraway seeds 2 oranges, juiced 1 teaspoon lemon juice 1 teaspoon apple vinegar 1 apple, peeled, grated 1 pound red cabbage, julienne 2 tablespoons oil 1/2 cup chopped onions 1 1/2 tablespoons sugar 1/2 cup apple vinegar 1/4 cup red wine Instructions: Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown. In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper. In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened. To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet. In a small bowl, combine all the ingredients. In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours. Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste. On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator. On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 4076,"Air Fryer Baked Potatoes 2 russet potatoes (about 8 ounces each), scrubbed 2 teaspoons olive oil Kosher salt and freshly ground black pepper Shredded Cheddar, for serving Sour cream, for serving Sliced scallions, for serving Instructions: Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until evenly coated. Preheat a 3.5-quart air fryer to 400 degrees F, then place the potatoes in the air fryer basket. Cook until crispy on the outside and tender on the inside, flipping halfway through, 40 to 45 minutes.
Cut each potato in half lengthwise and season with a pinch of salt. Top with Cheddar, sour cream and scallions.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4077,"Spring Vegetable Soup with Ricotta Toast 1/4 cup extra-virgin olive oil, plus more for drizzling 12 ounces oyster mushrooms, sliced if large Kosher salt and freshly ground pepper 5 cloves garlic (4 thinly sliced, 1 lightly smashed) 3 leeks, halved lengthwise, well rinsed and thinly sliced 4 cups low-sodium chicken broth 1 sprig rosemary 4 1-inch-thick slices ciabatta bread 1/2 cup part-skim ricotta cheese 1 teaspoon finely grated lemon zest 1 cup frozen peas, thawed Shredded pecorino cheese, for sprinkling Instructions: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add 1 more tablespoon olive oil and the sliced garlic; cook, stirring, until softened, about 30 seconds. Add the leeks, season generously with salt and cook, stirring, until they start softening, about 3 minutes. Add the chicken broth, rosemary sprig, 2 cups water and 3/4 teaspoon salt. Bring to a boil, reduce the heat to a steady simmer and cook until the vegetables are tender, about 10 minutes. Meanwhile, preheat the broiler. Brush the remaining 2 tablespoons olive oil on both sides of the bread. Broil, turning, until toasted, 3 to 5 minutes. Rub the bread with the smashed garlic. Top with the ricotta and lemon zest; season with salt and pepper. Stir the peas into the soup and heat through; season with salt and pepper. Divide the soup among bowls and serve with the toast. Sprinkle the soup and toast with the pecorino. Drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 4078,"Home Cured Tuna in Olive Oil 2 1/2 pounds fresh tuna fillets Sea salt 6 cloves garlic, smashed 2 to 3 sprigs fresh oregano 2 to 3 sprigs fresh marjoram Extra virgin olive oil, to cover Instructions: Preheat the oven to 200 degrees F. In a baking dish just large enough to hold the tuna in 1 layer, place the tuna and sprinkle generously with the salt on both sides. Add the garlic, oregano and marjoram, then add enough olive oil to completely cover the tuna. Cover with aluminum foil and place in the oven. Cook until the tuna is thoroughly cooked and flakes easily, 3 to 4 hours. Carefully remove the baking dish from the oven and set on a rack to cool completely. Transfer the tuna, with enough oil to cover, to jars, and refrigerate until ready to use, up to 2 months in advance. Alternatively, tuna may be transferred to sterile mason jars and filled with olive oil within 1/2-inch of the top and processed in a hot water bath for 10 minutes, cooled, and stored at room temperature for up to 6 months. Jars may also be refrigerated for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4079,"String Bean and Potato Salad 2 pounds red bliss potatoes 2 cloves garlic Kosher salt 1/4 to 1/3 cup sherry vinegar 1/4 to 1/3 cup extra-virgin olive oil 1/2 pound haricots verts, stem ends removed 1/2 cup pitted and slivered gaeta or kalamata olives 1/2 bunch fresh oregano, leaves finely chopped 3 scallions, thinly sliced on the bias Pinch of red pepper flakes Instructions: Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.) Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to \shock\ them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half. Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4080,"Sweet Semolina: Halva 4 ounces olive oil 4 ounces finely ground semolina 4 ounces coarsely ground semolina 2 ounces blanched and finely chopped almonds Ground cinnamon 12 ounces water 10 ounces sugar 1/2 lemon 1 teaspoon whole cloves 1 cinnamon stick Instructions: Heat oil in a medium pot on medium-high heat. Add the semolinas and almonds and stir constantly until the semolina is cooked and golden brown, about 20 minutes. Remove from heat. In a small pot, mix the water, sugar, lemon half, cloves, and cinnamon. Place on high heat and bring to a boil. Turn heat to medium-high heat and simmer until sugar has dissolved, about 6 minutes. Pass through a sieve and discard lemon and spices. Carefully, pour the syrup over the semolina and stir until well blended. Cover the pot and let sit to absorb, about 10 minutes. Spoon the mixture into 3 1/2 to 4-ounce ramekins and let cool. Unmold onto a plate and sprinkle with cinnamon. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 4081,"Turkey Waldorf Salad 1/2 cup mayonnaise 2 tablespoon lemon juice
1 teaspoon celery salt
Kosher salt and freshly ground black pepper
2 cups diced roasted turkey breast
1/2 cup diced yellow apples
1/2 cup thinly sliced celery plus some inner leaves 1/2 cup halved red grapes 1/2 cup walnuts, toasted
1 head Bibb lettuce 1/4 cup fresh cilantro leaves
2 red Thai bird chiles, thinly sliced
Instructions: Combine the mayonnaise and lemon juice in a medium bowl. Add the celery salt and season with salt and pepper. Stir in the turkey, apples, celery and celery leaves, grapes and walnuts. Divide the Bibb lettuce among 4 plates. Spoon the salad mixture into the Bibb lettuce cups and garnish with the cilantro leaves and chiles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4082,"Frosting-Filled Cupcakes 1 (18.25 oz.) package Pillsbury? Devils Food Cake 1 1/4 cups water 1/2 cup Crisco? Pure Vegetable Oil 3 large eggs 1 (13.5 oz.) can Pillsbury? Easy Frost? Vanilla Dream Flavor No Fuss Frosting 8 (1 oz.) squares semi-sweet chocolate 1/4 cup butter (1/2 stick) Coconut, sliced or chopped almonds, chocolate sprinkles (optional) Instructions:

1. For Cupcakes: HEAT oven to 350 degrees F. Line two 12-cup muffin pans with baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide batter evenly into prepared pans. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Insert Easy Frost tip into center of each cupcake and squeeze out a small amount of frosting to create a frosting-filled center.
2. For Glaze: PLACE chocolate and butter in small microwave-safe bowl. Microwave on HIGH 1 1/2 to 2 minutes, stirring until smooth. Dip top of each cupcake into glaze. Decorate as desired with coconut, almonds, Easy Frost Frosting or chocolate sprinkles. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 4083,"Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste Four 6-ounce beef fillets 4 tablespoons hot pepper sauce, recommended: Cholula 8 tablespoons olive oil 1-ounce garlic, minced 1-ounce chopped thyme, rosemary, and sage Salt and pepper Olive oil 2 ounces red bell peppers, sliced 2 ounces yellow bell pepper, sliced 1-ounce garlic, chopped 1 onion, sliced 1 tablespoon hot pepper sauce, recommended: Cholula 8 ounces corn flour 3 ounces vegetable shortening 4 ounces chicken broth 1-ounce achiote paste Salt and pepper 4 banana leaves, pre-steamed Instructions: To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness. To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside. To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper. Mix until a dough starts to form. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes. To serve, slice the tamales or cut them open and place in the center of each plate. Place the beef fillets to the side and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 4084,"Smoky Chipotle BBQ Potted Pork Tenderloin 2 pounds pork tenderloin, cut into bite-sized pieces Kosher salt and freshly ground black pepper Smoked paprika, for seasoning Flour, for dredging 4 tablespoons vegetable oil, divided 2 onions, chopped 2 red bell peppers, chopped 3 to 4 ribs celery, chopped 4 cloves garlic, sliced 1 bottle Mexican-style beer (recommended: Negra Modela) 1 (15-ounce) can fire-roasted tomatoes 1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce 2 tablespoons chopped fresh thyme leaves A handful fresh cilantro, finely chopped Corn tortillas or quick-cooking polenta, for serving Lime wedges, for serving Instructions: Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 4085,"New York Strip Steak with Cognac Butter and Portobello Mushroom Ragout 1/2 cup butter 1 garlic clove, peeled and halved 4 (12 ounce) NY strip steaks or tenderloin or sirloin steaks 1/2 cup cracked black peppercorns 2 tablespoons coarse salt 1/4 cup Worcestershire sauce 1/2 cup cognac or brandy 1 1/2 pounds fresh portobello mushrooms 1/4 cup olive oil 1/2 cup chopped shallots 1/2 cup finely diced tomatoes 2/3 cup heavy cream 1/2 cup beef or vegetable stock 1/2 cup chopped fresh basil 1/2 cup chopped Italian parsley Salt and white pepper Instructions: To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour, minimum.
To prepare the ragout: Grill mushrooms whole, then coarsely chop into 3/4-inch cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately.
To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter.
Place mushroom ragout on plate. Cut steaks across the grain into 1/2-inch slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 4086,"How to Make Thumbprint Cookies | Butter and Jam Thumbprints 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), softened 2/3 cup sugar, plus more for rolling 1 large egg 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract 1/3 cup raspberry, cherry or strawberry jam Instructions: Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve. Store cookies in a tightly sealed container for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 4087,"Chicken Salad Rolls 1 cup shredded, cooked chicken 1/3 cup \something crunchy\ (celery, apple, radish, sweet pickle slices or a combo) \Something oniony,\ like 1 scallion or 1/4 small red onion, chopped 1/4 cup mayonnaise or plain yogurt Kosher salt and freshly ground black pepper 2 whole-wheat hot dog buns Instructions: Stir chicken, the \something crunchy,\ \something oniony,\ and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.) Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4088,"Vegetable Summer Rolls 1/2 cup rice wine vinegar 2 tablespoons sugar 2 teaspoons salt, divided 1 small seedless cucumber, peeled 1 medium carrot, peeled 1 small jicama, peeled 1 large green papaya, peeled, halved length-wise and seeded 1 teaspoon fresh lemon juice 2 teaspoons fresh cilantro 1 teaspoon canola oil 1 ounce rice vermicelli noodles 6 (8 1/2-inch) dried rice spring roll wrappers 8 leaves Bibb lettuce, ribs removed, torn into small pieces Peanut sauce, recipe follows Instructions: Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely. Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro. Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use. Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel. Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible. Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4089,"Papaya-Cilantro Salsa 1/4 cup finely chopped red onions 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro 2 teaspoons honey 1 medium papaya, peeled, seeded, and cut into small dice Salt and freshly ground black pepper Instructions: Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 4090,"Pahole (Fern) Salad with Taro 1 bunch pahole (fern shoots) 3 pounds tomatoes 1/2 Maui onion 1/2 large corm taro, cooked until tender, cleaned, and diced 1 cup soy sauce 1 cup water Dash cl flakes and apple cider vinegar Instructions: Bring a pot of water to a boil. Place the pahole fern in water for 3 1/2 minutes. Remove and drain. Cool pahole fern down in an ice bath and drain. Dice tomatoes, cut pahole fern into 3/4-inch long pieces, and slice onions. In a bowl mix all sauce ingredients together Add tomatoes, pahole, onions, and taro toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 4091,"Strawberry Pudding Macerated Strawberries, recipe follows 16 slices stale potato bread 1 tablespoon butter, room temperature Instructions: Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out. Butter 1 side of 4 of the bread rounds. Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread. Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream. Macerated Strawberries: 1 pint medium size strawberries, hulled and sliced 1/2 (325 milliliters) bottle red wine 1/8 cup orange blossom honey 1/2 teaspoon finely chopped lemon zest 1/2 teaspoon ground black pepper 1/4 cup sugar In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Yield: 4 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4092,"Ciabatta Steak Sandwich 1 (2 pound) London broil 1 tablespoon olive oil 1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning) 2 tablespoons pesto 1/4 cup mayonnaise 4 ciabatta rolls, sliced in 1/2 lengthwise 3 plum tomatoes, sliced Instructions: Preheat grill to medium heat. Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias. In a small bowl, combine pesto and mayonnaise. Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve. ","[Malbec, Zinfandel, Syrah, Barbera]" 4093,"Cocktail Meatballs 1 pound ground beef 1 large egg, lightly beaten 1/2 cup finely chopped yellow onion 1/4 cup fine dry bread crumbs 2 tablespoons grated Parmesan 2 tablespoons milk 2 teaspoons Creole mustard 1 1/2 teaspoons minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/2 teaspoon Essence, recipe follows 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot red pepper sauce 2 teaspoons vegetable oil 2 teaspoons unsalted butter 1 cup ketchup 1/2 cup grated yellow onions 1 teaspoon minced garlic 1/4 cup packed light brown sugar 1/4 cup red wine vinegar 1 tablespoon Worcestershire sauce 1/4 teaspoon ground black pepper 1 teaspoon salt 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine all the ingredients for the meatballs, except the oil and butter. Mix well with your hands. Form into individual meatballs, about 1-inch in diameter. In a large skillet, heat the oil and the butter over medium-high heat. Add the meatballs and cook, turning until brown on all sides. Transfer to a 2 1/2 quart baking dish. Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning, to taste. Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbly, 20 minutes. Remove from the oven and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 4094,"Beer and Rump Pot Roast 3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry Freshly ground salt Freshly ground black pepper 2 tablespoons flour 1/3 cup plus 2 tablespoons clarified butter 1 medium onion, thinly sliced 4 bacon slices, cut into 1/2-inch pieces 1 tablespoon brown sugar 16 ounces. water 16 ounces bitter beer, flat 2 tablespoons white wine vinegar 1 bay leaf 3 cloves 1 lemon, juiced pinch cayenne 2 teaspoons arrowroot 12 oysters, shucked 1 cup mushrooms, thinly sliced Instructions: Lightly flour and season meat. In a roasting pan, gently saute the onion and bacon over high heat in 1 tablespoon clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add the meat and brown all over. Remove. Add bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat. Stir in brown sugar. Add the water, beer (reserving 3 tablespoons), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hours. Skim the fat from the surface and remove the cooked meat to a carving board. In medium saute pan, lightly saute mushrooms in the remaining tablespoon of clarified butter. Add lemon juice and cayenne. Strain the meat braising liquid and return to roasting pan, skimming any remaining fat. Bring to a boil. Mix arrowroot with reserved beer and add to pan. Cook for another minute to thicken. Add the oysters and mushrooms. Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 4095,"Grouper Steamed in Parchment with Sour Orange Sauce and Martini Relish 2 cups fresh orange juice 1 tablespoon clover honey Juice of 1 fresh lime Splash of white wine vinegar Salt and freshly ground black pepper 1/4 cup quartered green pitted olives 2 piquillo peppers, drained, patted dry and diced 1 small shallot, thinly sliced 1/2 jalapeno, finely diced 2 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar 2 tablespoons finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper 2 grouper fillets, 6 ounces each Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons dry white wine Fresh flat-leaf parsley leaves, for garnish Instructions: For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to a bowl. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed. For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld. For the grouper: Preheat the oven to 400 degrees F. Sprinkle both fillets on both sides with salt and pepper. Place 1 grouper fillet in the center of each piece of parchment paper. Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet or in a large oven-proof saute pan. Bake in the oven for 15 minutes. Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4096,"Exotic Fruit Dessert Pizza 1/2 cup mascarpone 1/4 cup sour cream
1 teaspoon ground cinnamon
Zest and juice of 1 lemon Pinch of salt Agave nectar, for sweetening 1 pound store-bought or homemade pizza dough Flour, for dusting 1 mango 1 peach 1 pineapple
2 tablespoons canola oil Juice of 1 lime
2 to 3 tablespoons sugar
1 jalapeno, sliced
1/4 cup brandy
Pinch of salt
Instructions: For the icing: Combine the mascarpone, sour cream, cinnamon, lemon juice and zest and salt in a bowl. Add some agave nectar to desired sweetness. Chill. For the crust: Place a pizza stone in the oven and preheat the oven to 500 degrees F. Stretch and shape the pizza dough on a floured surface into a 12- to 14-inch round. Transfer to the baking stone and a bake until golden. For the toppings: Meanwhile, cut the mango, peach and pineapple into 1-inch cubes. Heat the oil in a skillet over medium-high heat. Add the fruit, along with the lime juice, sugar and jalapeno and saute until cooked through.
Remove the pan from the heat and carefully add the brandy. Return the pan to the heat and bring to a simmer. Carefully ignite the fruit mixture. Allow the flame to subside and simmer for 5 minutes. Add the salt. Spread the icing on the warm pizza crust and top with the fruit mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4097,"Crayfish Sushi 2 cups boiled potatoes (fingerling) 1/2 teaspoon salt 1/2 teaspoon wasabi 1 teaspoon rice wine vinegar 1 teaspoon mustard 1 tablespoon mustard oil 1/2 cup crayfish tails Instructions: Mash the potatoes with a fork. Add the salt, wasabi, rice wine vinegar, mustard, and mustard oil. Let cool down and set aside. Roll out the potatoes 1/2-inch by inches wide cut into 1-inch pieces put 1 tail of crayfish on top of each potato piece. Serve warm. ","[Chenin Blanc, Riesling, Gewrztraminer]" 4098,"Irish Soda Bread 4 cups all-purpose flour, plus extra for the currants 4 tablespoons sugar (if you like your bread less sweet, use just 2 or 3 tablespoons) 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice 13/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4099,"Sunny's Smothered Rib Eye Steak 1/2 teaspoon Hungarian paprika 1/2 teaspoon chopped fresh thyme 1 teaspoon salt Freshly ground black pepper 2 tablespoons olive oil 2 (12-ounce) boneless rib eye steaks 5 sprigs fresh thyme 1 stalk fresh rosemary 2 tablespoons butter 1/2 cup chopped onion Salt and freshly ground black pepper 2 cloves garlic, minced 2 tablespoons stone-ground mustard 1 cup beef stock 1/2 cup heavy cream 1/4 cup sour cream 3 tablespoons chopped fresh parsley Instructions: For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours. In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil. For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 4100,"Linzer Doily Wreaths 2 3/4 cups all-purpose flour, plus more for rolling 1/2 cup almond flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon grated orange zest
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup raspberry jam
1 cup confectioners\u2019 sugar
Green gel food coloring
24 small red candy bows Instructions: Whisk together the all-purpose flour, almond flour, cinnamon, baking powder and salt in a medium bowl. Set aside. Beat the butter, granulated sugar and orange zest together in on medium-high speed in a stand mixer fitted with a paddle attachment until light and fluffy. Add the egg and vanilla and mix on low until just combined. Add the dry ingredients and mix on low until fully combined. Divide the dough in half and wrap each piece in plastic and refrigerate for at least 2 hours and up to a day ahead.
Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper or silicone baking mats.
Lightly flour a clean work surface and roll out one half of the dough until it is roughly 1/4-inch thick. Place a clean woven cloth doily over top of the dough (or multiple doilies, if they are smaller) and gently press down with the rolling pin to adhere the doily to the dough. Roll out the dough with the doily until it is closer to 1/8-inch thick. Carefully peel off the doily, leaving behind an impression. If the dough sticks to the counter, use a bench scraper or large offset spatula to gently release it, keeping the impression of the doily intact.
Cut out circles from the dough with a 2 1/2-inch fluted round cutter. Cut out the center of the circles with a 1-inch fluted round cutter to create wreath shapes. Use an offset spatula to transfer the wreaths to the prepared sheet pans, spacing them 2 inches apart. Freeze until firm, about 15 minutes. Bake until golden brown around the very edges, 10 to 12 minutes.
Gather the scraps and roll them out again and repeat imprinting the dough with the doily, refrigerating the dough if it gets too soft.
Roll out the second half of the dough but do not imprint with the doily (this will be the bottom half of the cookie); punch out wreaths with the fluted cutters and continue to freeze and bake, rolling out the scraps again.
Cool the cookies on the tray for 10 minutes before transferring to a rack to cool completely.
Transfer the raspberry jam to a small piping bag and snip off the end. Pipe a ring of jam around each of the flat cookies, and then sandwich them with the textured cookies on top. Whisk together the confectioners\u2019 sugar, 3 tablespoons of water and 1 drop green gel food coloring. Adjust the color as desired. Use a pastry brush to spread the glaze over the tops of the cookies, then immediately place a red candy bow on each cookie. Let dry, about 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4101,"Macaroni and Cheese Pancakes 1 stick (8 tablespoons) unsalted butter, plus more for serving 1/3 cup pure maple syrup 1/4 cup buffalo-style hot sauce, such as Frank's Red Hot Kosher salt 2 cups prepared macaroni and cheese, cold or at room temperature 2 1/2 cups prepared pancake batter
1 1/2 cups shredded sharp Cheddar
Instructions: Melt 4 tablespoons of the butter in a small saucepan over medium heat. Turn off the heat and whisk in the maple syrup and hot sauce. Season with salt. Cover to keep warm. Gently stir the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat.
Scoop 3 pancakes into the pan, about 1/3 cup each. Use the back of a spoon to lightly spread out the batter, making sure that there is enough space around each pancake so they do not touch. Sprinkle 2 tablespoons of Cheddar on top of each pancake, using the back of a spoon to lightly press into the batter. Cook until there are a few bubbles around the edges of the pancakes and the undersides are lightly browned, about 3 minutes. Flip the pancakes and cook until the cheese is completely melted and lightly browned, about 2 minutes more.
Carefully wipe out the skillet and repeat the process with the remaining pancake batter and Cheddar, adding 1 tablespoon butter to the skillet for each new batch. Serve the pancakes in stacks of 3 topped with the remaining butter and hot sauce-maple syrup mixture. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]

" 4102,"Swordfish Polpette with Arugula Pistou 3 tablespoons EVOO, plus more to toast panko and bread crumbs 1/2 cup panko bread crumbs
1/2 cup bread crumbs
1 1/4 to 1 1/2 pounds swordfish (trimmed weight), all skin and bloodlines removed, coarsely chopped
Salt and pepper
Salt and pepper 1 cup loosely packed fresh flat-leaf parsley tops
Grated zest of 2 organic lemons
3 or 4 cloves garlic (to taste), finely chopped
1 large free-range organic egg, beaten
3 tablespoons grated red onion
1 plum tomato, seeded and finely chopped
Arugula Pistou, recipe follows 1 lemon, juiced 2 handfuls arugula
1/4 cup olive oil
1 to 2 cloves garlic
Salt and pepper Salt and pepper
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add a drizzle of EVOO to a small skillet and toast the panko and bread crumbs until golden. Remove and cool. In a food processor, pulse-chop the fish into very fine pieces, then transfer to a bowl. Season with salt and pepper. On a cutting board, chop the parsley, then add the lemon zest and garlic and continue chopping these together to form a gremolata. Add the gremolata to the fish, along with the egg, onion, tomato, 3 tablespoons EVOO, and cooled bread crumbs. Mix to combine. Use a 2-ounce scoop or spoon out about 2 rounded tablespoons of the swordfish mixture and roll one test ball (about the size of an oversize walnut). Roast for 10 to 12 minutes to taste for seasoning. Adjust the seasonings, if necessary, then roll the remaining balls and roast until opaque, cooked through, and lightly golden at the edges, 10 to 12 minutes. Serve with Arugula Pistou on the side. Add the lemon juice, arugula, olive oil, and garlic to a high powered blender and blend until smooth. Adjust seasoning with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 4103,"S'mores Ice Cream Pie 1 cup (2 sticks) unsalted butter 30 (double-square) graham crackers 1/2 teaspoon kosher salt 2 1/2 cups store-bought fudge sauce 16 large marshmallows 2 cups (480 grams) heavy cream, cold One 14-ounce can sweetened condensed milk, cold One 7 1/2-ounce jar marshmallow creme, cold 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 chocolate bar, to shave, for garnish Instructions: For the crust: Place the bowl of a stand mixer in the refrigerator to chill. In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature. In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.) Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn\u2019t be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm. Repeat the process for the brown butter graham cracker crust and fudge application for the second pie. To toast the marshmallows: Use a br?le torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream. To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it\u2019s a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 4104,"Mascarpone and Wild Berry Tart 2 1/2 cups all-purpose flour, plus more for dusting 1/2 cup sugar Kosher salt Zest of 1 lemon 1 vanilla bean 2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled, plus more for greasing the tart pan 3 large organic egg yolks 1/4 cup grappa (or rum or water) 8 ounces mascarpone 1/2 cup heavy cream 3 tablespoons grappa (or rum or water) 3 tablespoons sugar 1 vanilla bean, seeded 1 pint raspberries 1 pint blackberries Shaved dark chocolate, for garnish Instructions: For the crust: In a stand mixer, add the flour, sugar, pinch of salt and lemon zest. Mix together for about 30 seconds.
With a sharp knife, open the vanilla bean, remove the seeds and add them to the other ingredients in the mixer. With the mixer on a medium speed, add the cold butter and mix until it looks like coarse crumbs.
In a small bowl, beat together the yolks and grappa and add it to the mixture. Keep the machine running on medium speed. The dough will come together (it only takes a few seconds) and as soon as it starts leaving the sides of the bowl, turn off the machine, and by hand on a flat surface, work into shape of a disk. Cover with plastic wrap and refrigerate for about an hour.
Preheat the oven to 425 degrees F. Butter an 11-inch tart pan very well.
On a floured surface, roll out the dough to about 1/4-inch thick, and then gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess.
With a fork, poke the dough several times, all the way through to the pan. The tart will try to \rise\ in the oven, so poking the tart helps it breathe in the hot air.
Bake in the oven until golden and crisp, about 20 minutes. Set aside on a cooling rack for about 30 minutes.
For the filling: Use a hand mixer to whip together the mascarpone, cream, grappa, sugar, and vanilla seeds in a large bowl. Whip until you have soft peaks.
Spread the filling on top of the cooled crust. Add the berries by just dropping them on the cream, there is no need to push the fruit. If the cream is light and fluffy they will slowly drop into the filling. Top with shaved dark chocolate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 4105,"Antip-achos Italian Nachos and Fish Stick Parm 2 tablespoons extra-virgin olive oil 2 cloves garlic, grated Pinch crushed red pepper flakes 1 (15-ounce) can crushed tomatoes Salt Freshly ground black pepper 1 (11-ounce) box fish sticks (18 sticks) 1 cup grated Parmigiano-Reggiano 1 1/2 cups shredded provolone cheese, divided 1/2 cup shredded basil, about 10 leaves 6 pita breads Olive oil cooking spray 1 teaspoon garlic powder 1 teaspoon dried oregano 3 roasted red peppers, drained, pat dry and chopped 1 small jar marinated mushrooms, drained and chopped 1 can artichoke hearts in water, drained, quartered 1/2 cup chopped pitted good quality olives Instructions: Preheat the oven to 425 degrees F. Heat a small sauce pot with oil over medium heat. Add garlic and crushed pepper flakes and cook 1 to 2 minutes. Stir in tomatoes and season with salt and pepper. Simmer a few minutes. Arrange the fish sticks in a baking dish and pour half the sauce over the fish - reserve the rest to pass at the dinner table. Scatter 1/2 cup provolone cheese and the Parmesan over the fish and bake 18 minutes until fish is crispy and cheese has melted. Garnish with lots of fresh shredded basil. While fish bakes, cut the pita breads into wedges, 6 per pita, using a knife or kitchen scissors. Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano and bake 10 to 12 minutes until crisp. Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining 1 cups provolone cheese. Place the nachos back in the oven 5 minutes to melt cheese then serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4106,"Gazpacho 2 pounds, about 10 Roma tomatoes, cored and chopped 1/2 red bell pepper, cored, seeded, and chopped 1 English cucumber, peeled, seeded, and chopped 2 medium celery stalks, chopped 1/2-cup fresh flat-leaf parsley leaves 1 tablespoon tomato paste 2 cups tomato juice 1/2 cup water 1/4 cup sherry wine vinegar 1 cup extra-virgin olive oil 3 tablespoons sugar 2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 to 1 teaspoon cayenne pepper 1 teaspoon sweet paprika 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice
1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice
1/2 cup red and yellow pear tomatoes, coarsely chopped
3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
1/4 cup fresh lime juice
Kosher salt
Freshly ground black pepper
12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled 6 to 8 sprigs fresh cilantro
6 to 8 wedges lime Instructions: In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4107,"Malaysian Potatoes and Green Beans 2 pounds large Red Bliss potatoes 1 tablespoon vegetable oil 1 tablespoon minced shallots 1 yellow onion, coarsely minced 2 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 2 tablespoons Madras curry powder 1 cup coconut milk 2 cups vegetable broth 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 pound fresh, young, green beans, trimmed Instructions: Wash the potatoes under cold running water. Peel and cut into 2-inch chunks. In a carbon-steel wok, heat the oil over medium heat until just smoking. Add the shallots, onion, garlic, and ginger, and stir-fry for 5 minutes, or until the onion is wilted. Add the curry and cook for 30 seconds, until aromatic. Add the coconut milk, broth, potatoes, salt, and pepper. Bring to a simmer and cook over low heat until the potatoes are tender, about 15 to 20 minutes. Add the green beans and cook for another 10 minutes, or until the beans are just done. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 4108,"Radiance Fruit Salad 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups) 1 (16 ounce) container strawberries, quartered (about 3 cups) 5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups) 3 tablespoons honey 3 tablespoons fresh lime juice 1 teaspoon lime zest 3 tablespoons finely chopped fresh mint leaves Instructions: Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.
Excellent Source of: Vitamin A, Vitamin C, Vitamin K Good Source of: Fiber, Folate, Manganese, Potassium. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4109,"Arctic Char with Roasted Garlic and Fresh Rosemary 2 medium-sized bulbs garlic Two 1-pound Arctic char fillets 1/4 cup grapeseed or canola oil 1/4 cup freshly squeezed lemon juice Leaves from 3 large sprigs fresh rosemary Salt and pepper Instructions: Preheat oven to 350 degrees F. Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth. Raise the oven temperature to 400 degrees F. Place fillets on well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread puree over the fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes. Bake fish for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside. Broil for another 2 minutes to brown the tops of the fillets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4110,"Goat Cheese Enchiladas 12 blue corn tortillas Red cl-Tomato Sauce, recipe follows Goat Cheese Filling, recipe follows 8 ounces Monterey jack, grated 3 tablespoons chopped fresh cilantro leaves Sour cream, for garnish Chopped green onions, for garnish Instructions: Preheat oven to 375 degrees F. Dip tortillas in cl sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-cl sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions. 3 ancho chiles 3 tablespoons vegetable oil 1 large red onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon ground cumin 1 tablespoon dried Mexican oregano 1 cup dry white wine 2 (16-ounce) cans plum tomatoes, pureed 3 cups homemade chicken or vegetable stock 1 to 2 tablespoons honey Salt and freshly ground black pepper Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth. Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve. 1 1/4 pounds goat cheese 3 cloves garlic, coarsely chopped 1/4 cup freshly grated cotija cheese 2 tablespoons fresh lime juice Salt and freshly ground black pepper 1/4 cup finely chopped cilantro leaves Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt and pepper and fold in the cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 4111,"Polka-Dot Pumpkin Pie 1 can (15 ounces) pumpkin puree 2 eggs, well beaten 1 cup brown sugar, packed 1 small can (5 ounces) evaporated milk Pinch salt 1 teaspoon allspice 1/4 teaspoon ground cloves 1 unbaked 9-inch pie shell 1/2 cup raisins, chopped Instructions: Preheat oven to 350 degrees F. Mix the pumpkin, eggs, sugar, evaporated milk, salt, and spices together, blending well. Put into the pie shell and scatter the raisins evenly over the top. Bake on the middle rack for 45 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 4112,"Dragon's Breath Chili 3 tablespoons bacon grease or canola oil 2 tablespoons unsalted butter 3 Anaheim chiles, roasted, peeled, chopped 3 poblano chiles, roasted, peeled, chopped 2 red bell peppers, diced 2 jalapenos chiles, minced 2 yellow onions, diced 1 head garlic, minced 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes 2 pounds ground beef, coarse grind 1 pound bulk Italian sausage 3 tablespoons chili powder 2 teaspoons cayenne pepper 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons granulated garlic 2 teaspoons granulated onion 2 teaspoons hot paprika 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 cups tomato sauce 1 cup tomato paste 12 ounces lager beer 1 cup chicken stock Two 15.5-ounce cans kidney beans, with juice Two 15.5-ounce cans pinto beans, with juice Double-Fried French Fries, for serving, recipe follows Saltine crackers, for garnish 1 bunch green onions, thinly sliced 1 cup shredded Cheddar Four 4- to 5-inch-long russet potatoes 8 cups canola oil 1 tablespoon fine grain sea salt 1 teaspoon freshly ground black pepper Instructions: Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute. Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours. Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar. Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F. Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked. Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4113,"Fudge Mousse and Caramel-Nut Trifle 1 (11.75 oz.) jar Smucker's? Sugar Free Caramel Flavored Topping 2 (6.75 oz.) pkgs. sugar free Rocky Road cookies, crumbled 2 (8 oz.) containers sugar free frozen whipped topping, thawed 1 (11.75 oz.) jar Smucker's? Sugar Free Hot Fudge Topping Instructions: MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish. WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy. LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 4114,"Branzino with Polenta, Wild Mushrooms and Watercress 1 tablespoon canola oil 3 tablespoons unsalted butter Two 6-ounce branzino fillets 2 cups whole milk
1/4 cup polenta
1 tablespoon mascarpone
1 small shallot, thinly sliced 1 clove garlic, thinly sliced
4 ounces hen of the woods mushrooms
3 ounces oyster mushrooms
3 ounces shiitake mushrooms
2 tablespoons white wine
1 tablespoon sherry vinegar
1 bunch watercress
2 tablespoons olive oil
1 lemon wedge
Instructions: Preheat a large saute pan with the canola oil and 1 tablespoon butter over medium heat. Place the branzino in the pan skin-side down and cook until the skin is crispy, about 10 minutes. Flip the fish with a spatula and cook the other side for 1 minute. Set aside. Add the milk to a small pot and bring to a boil. Lower the heat, add the polenta and cook, stirring slowly, for 10 minutes, then add the mascarpone and 1 tablespoon butter. Cover and remove from the heat. Heat a medium saute pan over medium heat. Add the remaining tablespoon butter, then the shallots and garlic, and cook until translucent. Break mushrooms by hand and add to the pan, then cook over low heat, stirring occasionally, 5 to 7 minutes. Add the white wine and cook for 10 more minutes. Stir in the sherry vinegar and remove from the heat. Place the polenta on the bottom of 2 plates, spoon the mushrooms over the polenta and place the branzino fillets on top. Garnish with the watercress, then drizzle with the olive oil and squeeze the lemon over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 4115,"White Chocolate-Peppermint Drops 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/3 cup sugar 6 ounces white chocolate, chopped 1 large egg 1 teaspoon vanilla extract 4 teaspoons heavy cream 1 to 2 drops peppermint extract 1 candy cane or 6 hard peppermint candies, roughly crushed Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour. Photograph by Johnny Miller ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 4116,"Crab Cake Po' Boys 6 French rolls 1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme 12 ounces lump crabmeat, drained 2 cups Remoulade Sauce, recipe follows 1 (8.5-ounce) box corn muffin mix Vegetable oil, for frying Tomatoes, sliced Butter lettuce leaves, washed and dried 2 tablespoons jarred capers, chopped 2 cups tartar sauce 2 teaspoons Cajun seasoning 1 teaspoon prepared horseradish 6 dashes hot pepper sauce, or to taste (recommended: Tabasco) Instructions: Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside. Preheat oven to 375 degrees F. In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside. In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes. Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce. In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld. Yields: 2 cups Prep Time: 5 minutes Inactive Prep Time: about 1 hour Ease of preparation: easy ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 4117,"Cream of Chayote Soup 1 large slice bacon or 2 tablespoons unsalted butter 1 yellow onion, diced 1 teaspoon freshly ground pepper 5 cups chicken stock, vegetable stock or water 2 bay leaves 1 small boiling potato, peeled and sliced 4 chayotes, peeled, seeded and sliced 1 cup heavy cream or half-and-half 2 limes, thinly sliced Instructions: In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings. Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4118,"Red Hot Santa Tini pinch of cocoa powder pinch of cayenne pepper 2 oz. Mazama vodka from Bend Distillery in Bend, Ore. 2 oz. Godiva chocolate liqueur 1 1/2 oz. sweetened whipping cream small Thai chili pepper Instructions: Rim a martini glass with cocoa powder with a pinch of cayenne pepper added. Shake together Mazama vodka and Godiva chocolate liqueur and pour into glass. Top with sweetened whipping cream. Garnish the cream with a small Thai chili pepper. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 4119,"Mushroom and Fall Squash Barley Risotto 5 tablespoons unsalted butter 12 ounces acorn squash, peeled, seeded and diced 2 tablespoons grapeseed or canola oil 1/2 cup finely chopped shallots 1 1/2 cups pearl barley Salt and freshly ground pepper 1/4 cup dry white wine 3/4 pound baby bella mushrooms, sliced 1/8 inch thick 4 cups chicken stock or canned low-sodium chicken broth 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh sage 3/4 cup finely grated parmigiano-reggiano Instructions: Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch saute pan over medium-high heat. When hot, add the shallots and cook, stirring, until tender, 1 to 2 minutes. Add the barley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook for 1 minute. Pour in the white wine and cook, stirring, until the wine is evaporated, 1 to 2 minutes. Transfer to the crock of a 6-quart slow cooker. Add 2 tablespoons butter and the remaining 1 tablespoon oil to the saute pan over medium-high heat. Add the mushrooms and cook until lightly browned and wilted and the fat has been absorbed, 4 to 5 minutes. Add the mushrooms, squash and chicken stock to the slow cooker. Stir gently to combine. Set the slow cooker to low and cook until the liquid is absorbed and the barley and squash are tender, 2 hours, 30 minutes to 3 hours, stirring occasionally to ensure all of the grains are evenly cooked. Remove the lid and stir in the parsley, sage, 1/2 cup parmigiano-reggiano and the remaining 2 tablespoons butter. Serve the risotto hot, garnished with the remaining 1/4 cup cheese and additional pepper, if desired. ","[Chardonnay, Pinot Gris, Riesling, Gavi]

" 4120,"Fresh Coconut and Mint Chutney 2 jalapeno chilies, seeded and chopped 1 quarter-size piece peeled ginger, sliced 1/2 cup drained plain yogurt 3 tablespoons water 3 tablespoons lime juice 1 tablespoon raw sugar 1 1/4 teaspoons salt 2/3 cup mint leaves 1 cup freshly grated coconut Instructions: In a blender combine all the ingredients. Pulse until pureed. Add more yogurt or water to thin sauce, as desired. Transfer to a serving bowl.; ","[Viognier, Gewrztraminer, Riesling, Chenin Blanc]" 4121,"French Onion Mashed Potatoes 1 batch Mashed Potatoes, recipe follows (or use your favorite recipe) 1 cup Caramelized Onions, recipe follows 1 cup shredded Gruyere cheese
1/2 cup store-bought or homemade Croutons, coarsely crushed, recipe follows 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces 1 teaspoon kosher salt, plus more as needed
3/4 cup whole milk
4 tablespoons (1/2 stick) unsalted butter
Freshly ground black pepper
Freshly grated nutmeg, optional 3 tablespoons butter 2 large onions, thinly sliced
Pinch sugar
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted 2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
2 cups 1/2-inch bread cubes (from crusty Italian bread)
Instructions: To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish. Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions. In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl. Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper, and add nutmeg if desired. Serve immediately. Melt the butter in a large skillet over medium heat. Add the onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes. Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more. Season with salt and pepper. Preheat the oven to 350 degrees F. Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4122,"Sauteed Gala Apples 2 tablespoons extra-virgin olive oil 3 medium Gala apples, peeled and sliced, divided 2 tablespoons maple syrup 3/4 cup apple cider 1 pinch kosher salt Instructions: Set a large saute pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes. Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4123,"Honey Struffoli with Orange and Pignoli 3 cups plus 2 tablespoons all-purpose flour 5 large eggs
1 tablespoon unsalted butter
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 teaspoon olive oil
1/2 cup pine nuts 3 cups canola oil
1 cup honey
Zest of 2 oranges
Instructions: Combine the flour, eggs, butter, salt and baking powder in a large mixing bowl. Mix well until a soft dough forms, 3 to 4 minutes. Divide the dough into four equal parts and shape into balls. On a floured work surface, roll the dough balls into long, 1/2-inch-thick ropes. Cut the ropes into 1-inch pieces, dust with flour and place onto a floured baking sheet. Combine the olive oil and pine nuts in a small saute pan over medium heat and toast until the pine nuts are just golden brown, about 2 minutes. Remove the pine nuts to a paper-towel-lined plate to get rid of excess oil. Heat the canola oil to 375 degrees F in a large Dutch oven. Meanwhile, in a large saute pan over medium-high heat, combine the honey, orange zest and 1/4 cup water. Bring to a boil, then immediately reduce to a simmer. In batches, fry the struffoli in the hot oil until golden brown and puffed on all sides, 3 to 4 minutes. Remove with a slotted spoon and toss in the orange syrup to coat. Transfer to a plate and sprinkle with the toasted pine nuts. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 4124,"Moroccan Couscous with Meat and Vegetables 2 quarts water (or beef broth) plus 2 cups to use during couscous procedure 1 large yellow onion, chopped 1 large tomato, diced 4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces 1 small bouquet parsley, approximately 1/2 cup 1/2 cup olive oil 1/2 teaspoon saffron 1/2 teaspoon ground ginger Salt, to taste 1 tablespoon black pepper 24 ounces couscous 1 pound green and yellow zucchini cut in half lengthwise 1 pound baby carrots 1 pound potatoes, any kind, peeled and cut into quarters 1/2 head cabbage, diced 1 pound peas, fresh or frozen 2 rutabagas, peeled and diced 2 large turnips, peeled and cut into quarters 1/2 cup butter, softened

• Bay leaves and fresh thyme may also be added to the recipe
• 2 to 3 whole jalapenos can also be added to the vegetables, then served separately Instructions: Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour. After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4125,"Pineapple Thai Rice 4 green onions (green part only) 1 large red chili, seeds removed 2 Tbsps cilantro 2 bags Success? Jasmine Rice, Success? White Rice or Success? Brown Rice 1 can (20 oz.) pineapple tidbits, drained (reserve 1/4 cup juice) 1 Tbsp olive oil 1 tsp garlic, minced 1 1/2 Tbsp soy sauce 1 lb frozen cooked shrimp, thawed and rinsed with cold water Instructions: Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped. Prepare rice according to package directions. While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl. Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Chenin Blanc]" 4126,"Mini Black Jack Burgers 1 1/2 pounds ground turkey Kosher salt and cracked black pepper 1/2 cup shredded Monterey Jack cheese 1 teaspoon Dijon mustard 1 dash Worcestershire sauce Blackening Spice, recipe follows Olive oil, for cooking 12 soft dinner rolls, split 2 Roma tomatoes, sliced Special Sauce, recipe follows 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 cup mayonnaise 2 tablespoons ketchup 1 tablespoon yellow mustard 1 teaspoon Sriracha 1 teaspoon pickled relish Juice of 1/2 lemon Instructions: Heat a large cast-iron griddle over medium-high heat. Add the ground turkey to a large mixing bowl and sprinkle lightly with salt and pepper. Stir in the cheese, mustard and Worcestershire sauce and mix until combined. Form the meat mixture into 12 equal patties. Sprinkle both sides of the patties with the Blackening Spice. Brush the griddle with some olive oil using a clean tea towel. Cook the burgers for 3 to 4 minutes per side. Serve on split rolls topped with the tomatoes and Special Sauce. Whisk together the salt, black pepper, cayenne pepper, garlic powder and onion powder, and transfer to a small plate. Combine the mayonnaise, ketchup, mustard, Sriracha, relish and lemon juice in a bowl. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4127,"Date Muffins 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans 3 cups water, plus 1 cup cool water
  2 cups chopped pitted dates 1 cup granulated sugar 1/2 cup packed dark brown sugar 1/3 cup molasses 2 large eggs 1 teaspoon pure vanilla extract 1 teaspoon kosher salt 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Instructions: Preheat the oven to 375? F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny). In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix). Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter. Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 4128,"Nantucket Bay Scallops in Tequila, Citrus, and cl Dressing 2 3/4 pounds Nantucket Bay scallops 2 teaspoons minced garlic 2 teaspoons minced ginger 2 teaspoons lemon zest 1/2 cup tequila 2 teaspoons hot pepper sauce 2 tablespoons honey 1 red bell pepper, minced 1 serrano pepper, minced 1/2 cup lime juice 1/2 cup extra-virgin olive oil 6 tablespoons roughly chopped mint 8 tablespoons roughly chopped cilantro Salt and freshly ground black pepper Scallop shells Fleur de Sel (sea salt) Seaweed Lime wedges Instructions: Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice. Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops. Marinate the scallops in the refrigerator for approximately 15 minutes before serving. To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4129,"Smoked Whole Turkey 1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed Kosher salt and freshly ground pepper
1 tablespoon sugar
1 tablespoon paprika 2 to 3 sprigs rosemary, leaves stripped
2 teaspoons finely grated orange zest (from 1 orange)
2 tablespoons vegetable oil Instructions: Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes. Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325? F to 350? F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer\u2019s directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat. Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165? F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature. Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 4130,"Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish 1 cup sherry vinegar 2 tablespoons Dijon mustard 1/4 cup honey 1 tablespoon Worcestershire sauce 1 tablespoon ancho cl powder Salt and freshly ground pepper, to taste 4 salmon fillets, 6 ounces each 2 medium ripe tomatoes, chopped 2 tablespoons finely diced Spanish onion 2 tablespoons chopped parsley 1 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/4 cup olive oil Salt and freshly ground pepper, to taste Instructions: In small saucepan over high heat, reduce vinegar to 1/4 cup. In mixing bowl, combine vinegar syrup with mustard, honey, Worcestershire and ancho cl powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush salmon with the glaze and grill 3 minutes on each side. Serve with Spicy Tomato Relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Barbera]" 4131,"Vanilla Wacky Cake 1/3 cup vegetable oil, plus more for greasing the pan 1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons white vinegar 2 teaspoons pure vanilla extract 2 cups frosting or whipped cream, for serving Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil. Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 4132,"44646 1 cup sugar ","[Sweet White Wine, Moscato, Riesling]" 4133,"Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa 6 fillets snapper, striped bass or other firm white fish (2 pounds total) Canola or vegetable oil, for drizzling and cooking Kosher salt One 1.25-ounce packet taco seasoning 12 soft corn or flour tortillas, warmed Charred Scallion Salsa, recipe follows 2 limes, quartered 1/2 head green cabbage, finely shredded 2 medium carrots, finely shredded 1 bunch scallion, thinly sliced Kosher salt and freshly ground black pepper 1 jalapeno, seeded and minced 1/2 cup mayonnaise 2 tablespoons sour cream 2 tablespoons apple cider vinegar 1 tablespoon sugar One 1.25-ounce packet gluten-free chili seasoning 1 bunch scallions, trimmed 1 jalapeno, left whole 1 cup olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 1 bunch cilantro, bottom 2 inches of stems trimmed 1 tablespoon smoked paprika 2 teaspoons granulated garlic 1 teaspoon ground cumin Juice of 2 limes Instructions: For the fish: Drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning. Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating. For the slaw: Combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside. In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired. Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime. Preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper. Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total. Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4134,"Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies 3/4 cup plus 2 tablespoons heavy whipping cream 8 ounces semisweet dark chocolate, chopped 2 tablespoons unsalted butter
2 tablespoons glucose syrup
1 cup packed brown sugar 1 stick (4 ounces) unsalted butter 1 teaspoon vanilla extract 1 egg 3/4 cup pastry or all-purpose flour 2 1/2 tablespoons cinnamon 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/8 teaspoon salt 1 3/4 cups quick-cooking rolled oats 3/4 cup dried cranberries Fondant icing, for topping Colored luster dust, for decorating Instructions: For the chocolate ganache: In a 1-quart saucepan, bring the cream to a simmer. Add the chocolate, butter and glucose syrup. Remove from the heat and stir constantly until all of the ingredients are well mixed. Cool the ganache for later use. For the cinnamon cranberry oatmeal moon pies: Preheat the oven to 375 degrees F. In the bowl of an electric mixer with a paddle attachment, cream the brown sugar and butter together until light and creamy, approximately 3 minutes. Add the vanilla extract and egg and incorporate until smooth again. Add the flour, cinnamon, baking powder, baking soda and salt and mix until incorporated. Add the rolled oats and cranberries and mix until combined. With a 2-ounce scoop, portion out the moon pies onto a baking sheet and bake until light brown in color, 8 minutes. Let cool. To assemble, sandwich 2 moon pies together with the cooled ganache. Top with fondant icing, let dry for 5 minutes and decorate with colored luster dust. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 4135,"Trinidadian Mango Curry 1 medium onion, peeled and chopped 3 garlic cloves, peeled and chopped 3 to 4 fresh hot chiles, chopped 4 teaspoons curry powder 2 teaspoons amchoor masala 1 teaspoon ground cumin 1/4 cup peanut or canola oil 3 half-ripe mangoes (about 1 pound each), peeled, the flesh taken off the stone and cut into 3/4-inch squares 5 tablespoons dark brown sugar 1 1/2 teaspoons salt Instructions: Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 4136,"Chocolate-Lover's Milkshake 1 1/2 cups chocolate milk 1 shot espresso 2 giant scoops chocolate ice cream, softened 1 brownie, crumbled Salted caramel Chocolate sauce Dollop of whipped cream, for garnish Chocolate-covered strawberries, for garnish Instructions: Add the chocolate milk, espresso, chocolate ice cream, brownie, and salted caramel and chocolate sauce to taste to a blender. Blend and pour into a glass. Garnish with whipped cream and chocolate-covered strawberries. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 4137,"Pasta with Clams and Mussels Mariniere 1/2 pound mussels 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil, plus more for pasta water 2 shallots, minced 4 cloves garlic, minced Pinch dry red pepper flakes 1/2 pound clams 2 sprigs tarragon, leaves stripped 1 sprig thyme, leaves stripped 1 sprig fresh rosemary 1/2 cup dry white wine 12 ounces fresh fettucine Salt Freshly ground black pepper 1 tablespoon minced fresh parsley 2 teaspoons minced fresh tarragon leaves 1/4 cup grated Parmesan Instructions: In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside. In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine. Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes. Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 4138,"Peach-Corn Cobbler 3 tablespoons unsalted butter, plus more for the pan 3 pounds peaches, sliced
1/2 cup granulated sugar 2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups all-purpose flour 1/3 cup cornmeal 1/4 cup granulated sugar 1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 8-ounce can creamed corn 1/2 cup heavy cream
1 teaspoon pure vanilla extract Coarse sugar, for sprinkling Vanilla ice cream, for serving Instructions: Make the filling: Preheat the oven to 375? F. Butter a 9-by-13-inch baking dish. Toss the peaches with the granulated sugar, cornstarch and salt in a large bowl; transfer to the prepared baking dish and dot with the butter. Cover with foil and bake until bubbling, 30 minutes. Make the topping: Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a large bowl. Work in the cold butter until crumbly, then stir in the creamed corn, heavy cream and vanilla; dollop over the peaches and sprinkle with coarse sugar.
Bake the cobbler: Return the baking dish to the oven and bake, uncovered, until the topping is golden and the peaches are tender, about 45 minutes. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 4139,"Cauliflower Mac N Cheese Salt 1 pound short cut pasta (recommended: macaroni, ziti or penne rigate or, whole wheat or whole grain pasta) 1 tablespoon extra-virgin olive oil 1 large head cauliflower 1 cup chicken stock 3 tablespoons butter 1 onion, finely chopped 4 cloves garlic, finely chopped 3 tablespoons flour About 2 1/2 cups whole milk Freshly ground black pepper Freshly grated nutmeg 3 to 4 sprigs fresh sage leaves, very thinly sliced 2 tablespoons Dijon mustard 1 cup sharp white Cheddar cheese 1 cup Gruyere cheese 1 cup shredded Parmigiano cheese 1 small bundle watercress, washed and chopped Instructions: Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes. While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot. Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses. Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal. Preheat the oven to 400 degrees F. Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through. Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4140,"Baked Oysters Brownefeller 6 tablespoons unsalted butter 3/4 cup finely chopped onion 3/4 cup finely chopped celery 1 teaspoon kosher salt, divided 1 tablespoon minced garlic 1 (14-ounce) can artichoke hearts, drained and finely chopped 1 cup Japanese (panko) bread crumbs 2 teaspoons finely chopped lemon zest 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano 4 cups rock salt 24 oysters on the half shell, with their liquor Instructions: Preheat oven to 425 degrees F. Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside. Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4141,"Carrot Cake Jelly Roll Unsalted butter for greasing pan, at room temperature 3/4 cup all-purpose flour (see Cook's Note) 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon fine salt 4 large eggs, at room temperature 1 cup granulated sugar 1/2 cup finely grated carrot, from 1 medium carrot with top, fronds reserved 1/4 cup confectioners' sugar, plus extra for dusting 1 cup finely grated carrot, from 2 medium carrots with greens 1/2 cup granulated sugar
Two 8-ounce packages cream cheese, at room temperature 1 stick (1/2 cup) unsalted butter, at room temperature Pinch of fine salt 2 cups confectioners' sugar 2 teaspoons pure vanilla extract 1 to 2 teaspoons milk Orange gel food coloring 1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup golden raisins 1 cup sweetened shredded coconut Instructions: Preheat the oven to 375 degrees F. For the cake: Grease a 13-by-18-inch sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper. In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack. For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.) For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners? sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4142,"Cilantro-Crusted Arctic Char with Green Beans 1 pound green beans, trimmed 2 tablespoons extra-virgin olive oil Kosher salt and finely ground black pepper 1/2 cup finely chopped cilantro stems (about 1 bunch) 3 tablespoons mayonnaise Four 6-ounce skinless arctic char fillets 2 tablespoons chopped cilantro leaves Instructions: Preheat the broiler and set a rack 2 inches from the heat. Toss the beans with the oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Place them on a rimmed baking sheet in a single layer. Broil the beans until crisp tender and charred in places, about 4 minutes. Stir together the cilantro stems and mayonnaise. Sprinkle each fillet with a generous pinch each of salt and pepper, and then divide the cilantro mixture among the fillets, spreading to cover. Place the fillets over the beans and continue to broil until the fish is just cooked through, 4 to 5 minutes. Garnish with the chopped cilantro before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 4143,"Giant Crinkled Chocolate Chip Cookies 1/2 pound (2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 1/4 cup light brown sugar, lightly packed 1 extra-large egg, at room temperature 1 1/2 teaspoons pure vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon kosher salt 8 ounces bittersweet chocolate, chopped, such as Lindt Fleur de sel or sea salt, for sprinkling Instructions: Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note). In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula. With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4144,"Tiramisu 3 1/2 ounces (110 grams) caster sugar 4 eggs 1 3/4 ounces (50 grams) melted butter 3 ounces (85 grams) plain flour 1-ounce (30 grams) good-quality cocoa powder 1 pound 1-ounce (500 grams) mascarpone 2 1/2 ounces (70 grams) caster sugar 2 egg yolks* 3.5 fluid ounces (100 milliliters) Vin Santo 4 to 5 shots espresso coffee Tia Maria liqueur 3 1/2 ounces (110 grams) good-quality white chocolate, melted Cocoa powder, for dusting 1 bar good-quality dark chocolate, for shavings Instructions: First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4). Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool. To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth. To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 4145,"Cabo Wabo Cocktail 1 mango, peeled, pit removed, cut into 2 pieces 4 fresh pineapple rings, core removed Ice 3/4 cup simple syrup (equal parts sugar and water heated until the sugar dissolves) 1/3 cup freshly squeezed lime juice, about 3 4 ounces tequila (recommended: Cabo Wabo) 1 tablespoon chili powder 1 tablespoon kosher salt Pineapple wedges for garnish Instructions: Preheat grill to high. Place mango and pineapple on grill, cook for 2 minutes, turn over and cook for 1 minute more. Remove from grill to a cutting board and let cool. Roughly chop the fruit and put in large glass or cocktail shaker with 1/2 cup of ice, muddle, and add simple syrup, lime juice and tequila. Shake or stir to combine. Combine chili powder and kosher salt on a small plate. Rub the rims of 2 serving glasses with pineapple wedge, and coat the rims with the chili powder/salt. Fill each glass 3/4 full with ice and pour in cocktail mixture. ","[Tequila, Mezcal, Rum, Cacha?a]" 4146,"White Pizza With Broccolini 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound pizza dough, at room temperature 8 ounces ricotta cheese (about 1 cup) 2 cups shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese 1/4 cup grated pecorino romano cheese Pinch of red pepper flakes (optional) Kosher salt and freshly ground pepper 8 scallions, green parts sliced, white parts cut into 1/2-inch pieces 1/4 cup chopped fresh herbs (such as mint, parsley, dill and/or basil) 2 bunches broccolini, halved lengthwise and roughly chopped Instructions: Position racks in the upper and lower thirds of the oven. Place a pizza stone or upside-down baking sheet on the lower rack and preheat to 500 ? F. Cover another upside-down baking sheet with parchment paper and brush with 2 tablespoons olive oil. Put the pizza dough on the oiled paper and turn to coat. Cover with another piece of parchment and set aside. Mix the cheeses, red pepper flakes (if using) and salt and pepper to taste in a bowl. Combine the scallion greens and herbs in another bowl. Toss the broccolini and scallion whites on a baking sheet with the remaining 1 tablespoon olive oil and salt and pepper to taste. Roast on the upper oven rack, 15 minutes. Uncover the dough; stretch into a 12-by-16-inch rectangle. Season with salt and pepper, then slide the dough (on the parchment) onto the hot stone or baking sheet. Bake until golden, 6 to 8 minutes. Remove the parchment and crust from the oven. Top with the cheese mixture, then the roasted vegetables and herb mixture. Return to the oven and bake until the cheese melts, about 3 more minutes. Drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4147,"Thiebou Dienn Sous Verre (Senegalese Rice and Fish Stew) 4 tablespoons peanut oil 2 large onions, minced 3-inch piece smoked fish (guedge or yete if possible) 1 6-ounce can tomato paste 9 cups slightly salted cold water 1 bunch parsley, trimmed 2 large cloves garlic 1 fresh bird cl 2 scallions 3 pounds sea bass tail, cleaned and cut into steaks 1 1/2 inches thick 1/2 pound calabaza, peeled and cut into 1-inch dice 1/2 pound sweet cassava, peeled and cut into 1-inch dice 5 small purple turnips, quartered 1 small green cabbage, cut into eighths 4 sweet potatoes, quartered 2 small eggplants, cut into 1-inch slices 5 carrots, scraped and cut into chunks 12 small okra pods, washed and topped and tailed (any hard pods discarded) 1 habanero cl, pricked with a fork 2 pounds broken rice Instructions: Heat the oil in a large stockpot and brown the onion. Add the smoked fish, the tomato paste, and 1/4 cup of the salted water. While the onion mixture is browning, prepare the stuffing for the sea bass steaks by placing the parsley, garlic, cl, and scallions in a food processor and pulsing until they form a thick paste. When the paste is ready, score the sea bass steaks and poke the stuffing into the slits. Place the sea bass in the stockpot with the onion mixture, allow it to cook for 5 minutes, and add the remaining water. When the fish mixture comes to a boil, cover the pot, lower the heat, and add the vegetables in the order given, finishing off with the pricked habanero cl, which you will remove (and reserve) when the thiebou dienn is spicy enough for you. Cook for 20 minutes. Remove the sea bass steaks keeping them whole, and place them on a serving platter. Cover them with a bit of the cooking liquid, and keep them warm. Continue cooking the thiebou dienn for an additionaly 15 minutes, then remove the vegetables and arrange them on a platter and keep them warm. Reserve 2 cups of the cooking liquid to make the sauces. Return the remaining liquid to a boil, add the rice, cover, and cook for 20 minutes, or until the liquid is absorbed and the rice is done. While the rice is cooking, pulverize the habanero cl that you have reserved and add it to 1 cup of the reserved cooking liquid. Heat it, stirring occasionally, and place it in a sauceboat. Heat the remaining cup of reserved cooking liquid and place it in a separate sauceboat. This will give you a regular sauce and a fiery hot one. When ready to serve, mound the rice on one platter and the fish and vegetables on another. Alternatively, you can place the rice in a large basin or deep dish and arrange the vegetables and fish on top and eat Senegalese-style with your hands (right hand only, please!) or with a large spoon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 4148,"BLCC: Berries, Lemon Curd Cakes 4 small individual sponge cakes, sold in packages of 6 on baking aisle 1 jar prepared lemon curd, any brand 1/2 pint raspberries 1/2 pint strawberries, hulled and sliced 1 canister whipped cream 2 teaspoons lemon zest Instructions: Arrange sponge cake on serving dish. Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen. Fill cakes with curd sauce. Top curd sauce with berries, whipped cream and lemon zest. ","[Chardonnay, Sauvignon Blanc, Ros]" 4149,"Chocolate Fondue 1 cup heavy cream 8 ounces bittersweet or semisweet chocolate, chopped in chunks 2 Tbs. Frangelico Pound cake, fruit, marshmallows and/or biscott (for accompaniments) Instructions: Pour the cream in a heavy saucepot and place over moderate heat. Bring the cream to a slight simmer. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3-5 minutes to soften. Whisk the chocolate mixture until completely melted and smooth. Transfer the molten chocolate to a fondue pot set over a small lit candle or low sterno flame; stir in the Frangelico.
Plating: Place fondue pot in the center of the table, and arrange your favorite dipping goodies on a platter along side the fondue. Spear with fondue forks or wooden skewers, dip, swirl and enjoy. ","[Reds: Cabernet Sauvignon, Merlot, Syrah, Pinot Noir]

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 1 pound ziti pasta 1 pound ground beef 1 onion, finely chopped 2 garlic cloves," 4150,"Mango Sticky Rice 2 cups glutinous rice 1 1/2 cups coconut milk 1/3 cup sugar 1/4 teaspoon salt 2 teaspoons cornstarch
3 large mangoes, pitted, peeled, and cut into 1-inch pieces Instructions: Soak the glutinous rice in 4 cups of water for 8 hours or up to overnight. Drain. Line a bamboo steamer with a clean tea towel or steaming cloth, then fill it with the drained sticky rice. Bring the edges of the towel over the top and cover with the bamboo lid. Place the steamer in a wok or pan with just enough simmering water to come no higher than the bottom of the steamer and cook over high heat until fully cooked through, 20 to 30 minutes. Meanwhile, combine the coconut milk, sugar and salt in a saucepan and bring to a simmer, stirring until the salt and sugar are dissolved. Turn off the heat. Transfer the sticky rice to a mixing bowl. Pour in three-quarters of the coconut milk mixture, stirring to combine evenly. Let the rice sit, 20 to 30 minutes. Meanwhile, dissolve the cornstarch in 1 tablespoon water, then stir it into the remaining coconut milk. Bring to a boil to thicken, then turn off the heat and set aside. Serve the rice with the mango and additional sauce on the side. ","[Sauvignon Blanc, Gewrztraminer, Pinot Grigio, Moscato]" 4151,"Stout Float with Orange Blossom Honey and Gingersnap Tuile 16 gingersnaps 1 egg white 1/2 stick butter, room temperature 1/3 cup brown sugar 2 tablespoons molasses Pinch salt 2 bottles stout (recommended: Guinness) 4 scoops vanilla ice cream 2 tablespoons orange blossom honey Instructions: Preheat oven to 350 degrees F Place the ginger snaps in a food processor and grind to a fine powder. Add the egg white, butter, sugar, molasses, and salt and puree until smooth. Spread the mixture over a sheet pan lined with a silicon mat or parchment paper. Bake in the oven for 7 to 9 minutes until set. Remove from the oven, allow to cool and then break into pieces. Fill 2 chilled float glasses 1/4 of the way with stout and add 2 scoops of ice cream per glass. Add a tablespoon of honey to each, top with the remaining stout and garnish with a piece of the tuile. ","[Stout, Pinot Noir, Riesling, Gewrztraminer]" 4152,"Bacon Wrapped Potato with Honey Scallion Sauce 2 large Idaho potatoes Canola oil, for frying (about 2 cups) 8 slices applewood smoked bacon, cut in 1/2 vertically 16 toothpicks 1/4 cup softened butter 1/4 cup honey 1/2 teaspoon cracked black pepper 2 tablespoons chopped scallions 1 teaspoon chopped fresh parsley leaves Instructions:

1. Cut each potato into 8 wedges and parboil until fork tender.
2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
4. Toss potatoes in the glaze. Remove toothpicks and serve. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 4153,"Perfectly Grilled Corn 8 ears corn Kosher salt Instructions: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4154,"Prosciutto and Melon Panino Nonstick olive oil cooking spray 2 ounces Brie cheese, cut into thin slices 1 (4 by 4-inch) square focaccia, halved horizontally 2 paper-thin slices prosciutto 1/2 cup lightly packed baby arugula 2 thin slices cantaloupe Instructions: Spray a panini grill or griddle with nonstick spray. Heat over medium heat. Arrange half of the cheese over the bottom piece of focaccia. Arrange the prosciutto, arugula, and then the cantaloupe atop the cheese. Cover with the remaining cheese, then the focaccia top. Grill the panino until the cheese melts and the bread is crisp and golden, about 6 minutes. Cut the panino in half and eat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 4155,"Beef and Goat Cheese Empanada with Piquillo Pepper Sauce and Pickled Red Onion 2 1/4 cups unbleached all-purpose flour 1 1/2 teaspoons salt 1 teaspoon sugar 6 tablespoons cold lard, cut into small pieces 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 1/3 cup ice water 1 tablespoon distilled white vinegar 2 1/4 cups unbleached all-purpose flour 1 1/2 teaspoons salt 1 teaspoon sugar 6 tablespoons cold lard, cut into small pieces 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 1/3 cup ice water 1 tablespoon distilled white vinegar 1/4 cup canola oil, plus more for frying 3 pounds short ribs Kosher salt and freshly ground black pepper 4 whole cloves garlic 1 1/2 cups dry red wine 1 cup red currant juice Chicken stock 2 whole ancho chiles, stems removed and soaked 1 whole New Mexico red chiles, stems removed and soaked 2 cascable chiles, stems removed and soaked 1 cl de arbol, soaked 1 cup soft goat cheese Pickled Red Onions, for serving, recipe follows Piquillo Pepper Sauce, for serving, recipe follows 1/4 cup canola oil, plus more for frying 3 pounds short ribs Kosher salt and freshly ground black pepper 4 whole cloves garlic 1 1/2 cups dry red wine 1 cup red currant juice Chicken stock 2 whole ancho chiles, stems removed and soaked 1 whole New Mexico red chiles, stems removed and soaked 2 cascable chiles, stems removed and soaked 1 cl de arbol, soaked 1 cup soft goat cheese Pickled Red Onions, for serving, recipe follows Piquillo Pepper Sauce, for serving, recipe follows 1 cup red wine vinegar 1/2 cup fresh lime juice 1/4 cup water 3 tablespoons sugar 1 tablespoon kosher salt 1 medium red onion, peeled, halved and thinly sliced 1 cup red wine vinegar 1/2 cup fresh lime juice 1/4 cup water 3 tablespoons sugar 1 tablespoon kosher salt 1 medium red onion, peeled, halved and thinly sliced 2 tablespoons olive oil 1/2 small red onion, chopped 2 cloves garlic, chopped 8 ounce jar piquillo peppers, drained Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar 1/4 cup chopped fresh cilantro leaves 3 tablespoons creme fraiche or sour cream Heat the oil in a medium saute pan over medium high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper, and cook 5 minutes. Transfer the mixture to a blender, add the vinegar, and blend until smooth. Add the cilantro and creme fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature. 2 tablespoons olive oil 1/2 small red onion, chopped 2 cloves garlic, chopped 8 ounce jar piquillo peppers, drained Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar 1/4 cup chopped fresh cilantro leaves 3 tablespoons creme fraiche or sour cream Heat the oil in a medium saute pan over medium high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper, and cook 5 minutes. Transfer the mixture to a blender, add the vinegar, and blend until smooth. Add the cilantro and creme fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature. Instructions: For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal. Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles. For the short ribs: Preheat the oven to 350 degrees F. Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate. Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil. Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly. Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer. Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce. For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal. Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles. For the short ribs: Preheat the oven to 350 degrees F. Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate. Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil. Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly. Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer. Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce. Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving. Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Tempranillo]" 4156,"Frittata and Tomato Sandwich 1 pound small zucchini 1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh basil leaves, roughly chopped 7 eggs, lightly beaten 1/2 cup fontina or provolone cheese, grated 8 slices country-style bread Red pepper flakes, to taste, optional 2 vine-ripe tomatoes Instructions: Preheat broiler. Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick. Stir the zucchini and basil into the beaten eggs. Season with salt and pepper. Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature. Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp. Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 4157,"Tanya's Stovetop Macaroni and Cheese 1 pound pasta shells 4 tablespoons butter 1/2 onion, finely chopped Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 3 cups whole milk, warmed 2 teaspoons Dijon mustard 2 cups shredded 5-cheese Italian blend Instructions: Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander. Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes. Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon. Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 4158,"Colorful Veggie Pasta Salad 1 pound fusilli 2 ears corn, husked 1 yellow squash, sliced lengthwise into 1/2-inch-thick planks 1 zucchini, sliced lengthwise into 1/2-inch-thick planks 1 orange bell pepper, cut into 1-inch strips 4 scallions 2 tablespoons extra-virgin olive oil, plus more for brushing Salt and freshly cracked black pepper 3 tablespoons store-bought pesto Juice and zest of 1 lemon 1 pint grape tomatoes, halved 1/4 cup fresh parsley, chopped Instructions: Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool. Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes. Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper. Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 4159,"Cheese Strata with Ham and Tomatoes 1 teaspoon plus 1 tablespoon unsalted butter 12 large eggs 1 1/2 cups milk 1/2 cup heavy cream Pinch freshly grated nutmeg Pinch cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup diced baked ham 1 cup Oven-Dried Tomatoes, chopped, recipe follows 1 tablespoon minced flat-leaf parsley leaves 1 1/2 teaspoons thinly sliced fresh chives 2 cups shredded extra-sharp cheddar cheese (about 8 ounces) 1 pound sourdough bread (boule preferred), crust removed and cut into 1-inch cubes 2 pounds ripe plum tomatoes, cored and cut in half lengthwise 1 1/2 teaspoons kosher salt Extra-virgin olive oil (optional) Fresh herb sprigs, like thyme, rosemary, or sage (optional) Instructions: Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter. In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives. To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese. Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving. Yield: 6 to 8 servings Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours. If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks. Yield: about 2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 4160,"Instant Pot Shrimp and Grits 2 tablespoons olive oil 1/2 pound andouille sausage, cut into small dice 1 yellow onion, cut into small dice (about 2 cups) 3 cloves garlic, minced 3/4 cup dry white wine 3 cups low-sodium chicken broth 1 cup whole milk 3/4 cup grits 4 sprigs fresh thyme Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved 1 green bell pepper, cut into small dice 1 red bell pepper, cut into small dice 1 pound large shrimp, peeled, deveined and tails removed
2 teaspoons Cajun seasoning 3 dashes hot sauce, optional
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons chopped fresh chives
Instructions: Put 1 tablespoon oil in a 6-quart or larger Instant Pot? multi-cooker. Add the sausage and set to the \Saute\ function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more. Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot? trivet into the sauce and prepare to assemble an Instant Pot? stackable steamer insert. Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer.
Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot?. Follow the manufacturer's guide for locking the lid and set the steam valve to \Sealing.\ Set to high pressure for 10 minutes.
Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside. Once the pressure cooking is complete, turn the steam valve to \Venting\ and allow the steam to release until all the pressure is gone. Open the Instant Pot? and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets.
Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot?, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot?. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more.
Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.
Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 4161,"Brussels Sprouts with Balsamic and Cranberries 3 pounds Brussels sprouts 1/2 cup olive oil 1 cup sugar 3/4 cup balsamic vinegar 1 cup dried cranberries Instructions: Preheat the oven to 375 degrees F.
Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 4162,"Renaissance of Tuna Casserole Salt 1 pound fettuccine 3 tablespoons extra-virgin olive oil, 3 turns of the pan 4 cloves garlic, finely chopped 1 small onion, chopped 2 (6-ounce) cans Italian tuna in water or oil, drained 1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department 1/2 cup dry white wine, a couple of turns of the pan 1/2 cup heavy cream, a couple of turns of the pan Black pepper 1/2 cup frozen peas, a couple of handfuls Couple handfuls grated Parmigiano-Reggiano 1 cup fresh basil, about 20 leaves, shredded Instructions: Place pasta water on to boil. Salt water then add pasta and cook to al dente. While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4163,"Boniato Mash with Mojo 4 boniatos, peeled and cut into medium dice Milk, enough to cover boniato 1/4 cup olive oil 1/4 cup thinly sliced garlic cloves Salt and freshly ground black pepper 2 limes, juiced Instructions: Place boniatos in a medium saute pan and cover with milk. Cook boniato in milk until tender. Meanwhile, heat oil in a small saucepan until almost smoking, add garlic, shaking pan constantly and season with salt and pepper. When the garlic turns golden brown, add the lime juice. Set the mojo aside until the boniato is done. Drain boniato, and while still hot, puree the boniato through a food mill or mash with a potato masher; add the mojo and season with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Garnacha]" 4164,"Barcelona Burgers 4 tablespoons extra-virgin olive oil, plus more for brushing 9 slices olive bread, lightly toasted 2 cloves garlic, crushed 1/4 cup sliced almonds 1/2 cup chopped jarred roasted red peppers 1 tablespoon sherry vinegar or red wine vinegar 1 teaspoon smoked paprika Kosher salt 1 1/2 pounds ground lamb or beef chuck 2 shallots, finely grated (about 1/4 cup) 4 slices manchego cheese Lettuce leaves, for serving Instructions: Heat 2 tablespoons olive oil in a skillet over medium heat. Remove the crust from 1 slice bread and tear the bread into 1-inch pieces. Add to the skillet along with the garlic and cook until golden brown, about 2 minutes. Add the almonds and cook until golden, about 3 minutes. Transfer to a mini food processor or blender along with the roasted peppers, vinegar, the remaining 2 tablespoons olive oil, 1/2 teaspoon paprika and 1/4 teaspoon salt. Pulse until slightly chunky. Gently mix the ground meat, shallots, 1 teaspoon salt and the remaining 1/2 teaspoon paprika in a bowl with your hands until just combined. Form into four 1-inch-thick patties. Heat a large nonstick skillet over medium-high heat. Brush with olive oil, then add the patties and cook until browned on the bottom, 4 to 5 minutes. Flip and top the patties with cheese; cook 4 to 5 more minutes. Spread the roasted pepper sauce on the remaining 8 slices bread. Serve the burgers on the bread with lettuce. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 4165,"Gnocchi Alfredo Casserole 1 (16-oz.) pkg. potato gnocchi 1/4 cup butter 1 garlic clove, minced 1 cup whipping cream 6 oz. (1 1/2 cups) shredded fresh Romano cheese 1/4 lb. Cooked ham, coarsely chopped (3/4 cup) 1 (10 oz.) pkg. Green Giant Frozen Broccoli in Cheese Flavored Sauce, thawed 2 (4.5-oz.) jars Green Giant Sliced Mushrooms, drained 1/2 cup Progresso Parmesan Bread Crumbs Instructions: Heat oven to 400 degrees F. Cook gnocchi as directed on package, omitting salt. Meanwhile, melt butter in large nonstick skillet over medium heat. Add garlic; cook and stir 3 minutes. Add cream; mix well. Gradually add 1 cup of the cheese, stirring after each addition until melted. Add ham, broccoli in sauce, mushrooms and cooked gnocchi; mix well. Spoon into ungreased 9-inch square (1 1/2-quart) glass baking dish. In small bowl, combine bread crumbs and remaining 1/2 cup cheese; mix well. Sprinkle over casserole. Bake at 400 for 30 minutes or until golden brown. Cool 5 minutes before serving.; ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 4166,"Mushroom Mapo Tofu 2 ounces dried shiitake mushrooms, washed (or 10 ounces creminis or fresh shiitake mushrooms; see Cook's Note) 1 tablespoon cornstarch 4 tablespoons vegetable oil 1 tablespoon minced ginger 1 tablespoon douchi (fermented black beans), chopped 1 tablespoon plus 1 1/2 teaspoons doubanjiang (spicy bean paste) 1 teaspoon Sichuan peppercorn powder, plus more for garnish 3 cloves garlic, minced 1 dried cl, such as Thai bird cl, chopped, optional (See Cook\u2019s Note) One 16-ounce block soft tofu, cut into 1-inch cubes 1 tablespoon soy sauce 1/2 teaspoon sugar 2 scallions, thinly sliced on a diagonal 1/2 teaspoon toasted sesame oil Instructions: Put 2 cups cold water and the dried shiitake mushrooms in a small pot and bring to a boil. Turn off the heat and let sit to rehydrate for 30 minutes. Squeeze excess water from the mushrooms, cut off and discard the stems and finely chop the mushrooms. Measure the mushroom-soaking liquid and add enough cold water to come to 1 1/2 cups. Mix the cornstarch and 2 tablespoons cold water in a small bowl until combined; set aside. Heat 2 tablespoons of the vegetable oil in a wok or large high-sided skillet over medium-high heat until it starts to smoke. Add the shiitakes and cook until browned, about 4 minutes. Lower the heat to medium, add the remaining 2 tablespoons vegetable oil, the ginger, douchi, doubanjiang, Sichuan peppercorn powder, garlic and dried cl, if using, and cook until everything is bright red, about 1 minute. Add the mushroom-soaking liquid to the wok, scraping any brown bits off the bottom. Gently stir in the tofu and bring to a boil. Add the soy sauce and sugar, then stir in the cornstarch slurry and half of the scallions. Bring to a simmer and simmer until the sauce is glossy, about 1 minute. Transfer to a serving dish, sprinkle with the remaining scallions and more Sichuan peppercorn powder if desired and drizzle the toasted sesame oil on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4167,"Grilled Yellow Gazpacho 2 1/4 pounds ripe yellow tomatoes 1 large yellow pepper, halved and seeded
1 small clove garlic 1 small shallot, halved 1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 English cucumber, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup torn fresh basil leaves
Instructions: Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated. Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 4168,"Wardens in Cunfyt (Pears in Red Wine) 3/4 pint dry red wine 4 ounces sugar 4 cloves 1/2 teaspoon ground cinnamon or piece cinnamon bark 6 large, firm pears Gilded bay leaves, to decorate Instructions: Place wine, sugar and spices in saucepan, and heat until sugar dissolves. Peel the pears, leaving the stalks on, but remove the core from the bottom using a thin, sharp knife or a potato peeler. Put the pears into the syrup and simmer gently for about 20 minutes or until tender. Remove the pears to a dish, and reduce the syrup by half by boiling rapidly. Spoon syrup over pears. Cool, and decorate with gilded bay leaves stuck in by the stalk. ","[Rhone Blends, Tempranillo, Barbera, Garnacha]" 4169,"Pacific Rim Aromatic Rice 2 tablespoons peanut oil 3 medium shallots, chopped 2 cups jasmine rice 1 teaspoon turmeric 1 teaspoon coriander 1 whole cinnamon stick 1 teaspoon salt 1/2 teaspoon cumin 3 1/2 cups chicken broth 3 whole kaffir lime leaves 4 tablespoons currants Instructions: Heat the peanut oil in a large saucepan over medium heat. Add the shallots and stir for 3 minutes. Add rice and next 5 ingredients; stir 2 minutes to release flavors. Score the underside of the lime leaves with a sharp knife. Add broth, scored lime leaves and currants to the rice mixture and bring to a boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand covered for 5 minutes. Discard cinnamon stick and lime leaves and fluff rice with a fork. Transfer rice to a bowl and serve warm. ","[Sauvignon Blanc, Gewrztraminer, Pinot Grigio, Vermentino]" 4170,"Teriyaki Pineapple Turkey Burgers 1 can (20 oz.) DOLE? Pineapple Slices 1/2 cup teriyaki sauce 2 pounds ground turkey or chicken 1 teaspoon grated fresh ginger 1/2 cup panko bread crumbs 8 whole grain hamburger buns 8 slices Cheddar or Monterey Jack cheese Instructions: Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use. Stir together teriyaki sauce and reserved pineapple juice in small bowl. Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties. Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown. Serve burgers on buns with cheese and pineapple. Tip: To make 4 servings, use 1 can (8 oz.) DOLE® Pineapple Slices and cut remaining ingredients in half. Per Serving: 134 calories, 1g fat (0g sat.), 17mg cholesterol, 775mg sodium, 17g carbohydrate (<1g dietary fiber, 9g sugars), 1 g protein, 13% Vit A, 10% Vit C, 21% calcium, 4% iron, <1% potassium, 3% folate ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]

" 4171,"Pavlovas Filled with Strawberries and Mangoes 1 recipe classic meringue 1 pint strawberries, washed, hulled and sliced 2 medium mangoes, peeled and diced 1 tablespoon brown sugar 2 tablespoons rum 1/2 cup heavy cream 1 tablespoon white sugar Instructions: Preheat oven to 225 degrees. Load meringue into a pastry bag fitted with medium plain or star tip. Line 2 baking sheets with parchment paper and use a dab of meringue in each corner to secure paper to the pans. Pipe out spirals to form 4-inch disks, 4 disks on each baking sheet. On one baking sheet, build up the walls of each disks by piping around outer rim to form a shell. You should have four round open shells and four disks to be used as lids. Also, pipe out several mini meringue disks or bars to serve as tests. Place pans in oven and bake for about 1 1/2 hours. They should be thoroughly dry but not colored. Break open a test meringue: it should be not at all shiny. Remove from oven and allow to cool. Meanwhile, combine strawberries, mangoes, brown sugar and rum in medium bowl. Set aside until ready to serve. At serving time, whip cream with white sugar until soft peaks form. Places a dab of whipped cream in the bottom of each meringue shell. Spoon in fruit mixture, dividing evenly. Top with another dollop of whipped cream and set lids on top. Serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 4172,"Chocolate Peanut Butter Cups 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 6 tablespoons creamy peanut butter 1 bar (4 ounces) sweet baking chocolate, broken into 18 squares 2/3 cup miniature marshmallow Instructions: Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups. Spoon 1 teaspoon peanut butter into each pastry cup. Top each with 1 square chocolate and about 3 marshmallows. Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 4173,"Homemade Whipped Cream 2 cups heavy cream 2 ounces sugar Few dashes vanilla Instructions: Whip all ingredients together until you have soft peaks. ","[Chardonnay, Moscato, Riesling]" 4174,"Frozen Souffle 1 cup sugar 2 tablespoons water 1 tablespoon grated orange rind *18 egg yolks 3/4 cup orange liqueur (recommended: Grand Marnier), divided 2 1/2 cups heavy cream, whipped 6 ladyfingers, crumbled 1 tablespoon cocoa powder 1 cup fresh berries such as strawberries, blackberries or any in season Instructions: Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 4175,"Torta Kataifi One 16-oz package kataifi (shredded phyllo dough) 1 cup raw, unsalted pistachios 1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 pounds ricotta cheese 1/2 cup heavy whipping cream
1/5 cup (about 3 1/4 tablespoons) confectioner's sugar
2 tablespoons vanilla extract 1/2 cup egg whites
1 cup Citrus Syrup, warmed, recipe follows 1 cup sugar 1 tablespoon lemon juice
1/2 lemon, zested 1/2 orange, zested Instructions: Preheat the oven to 325 degrees F. Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely. Reduce the oven temperature to 300 degrees F. Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use. Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served. In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface. Bake until golden brown and the cake is set, 1 hour 30 minutes. Cool the cake completely. Pour the hot Citrus Syrup over the cooled cake, then cut and serve. Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4176,"La Soupe du Cinq Mai 4 corn or flour tortillas, cut to size of bowl openings 2 tablespoons olive oil 6 large sweet onions, sliced into thin rings 6 garlic cloves, sliced 1 1/2 teaspoons dried oregano 1/4 teaspoon salt, a few cranks of black pepper 2 cups lowsalt, lowfat chicken broth 2 cups lowfat beef broth 1/3 cup fresh lime juice 1 cup pilsner or lager beer or a French biere de garde (such as Jenlain) 2 avocados, diced 4 Roma tomatoes, seeded and diced 3 green onions, white and green parts sliced Large bunch fresh cilantro, leaves chopped 1 to 2 jalapenos, seeded and minced 1 cup shredded queso fresco, a nice Gruyere, or drunken goat cheese (I really like drunken goat!), to top and garnish Sliced lime, to garnish Instructions: Preheat oven to 350 degrees F. Place cut tortilla rounds in oven and bake until crisp. Heat olive oil in large heavy soup pot over medium heat. Add onions and cook until wilted and dark brown, stirring occasionally. Add garlic and stir until fragrant, about 20 seconds. Add oregano and sprinkle with salt and pepper. Saute 3 minutes. Add both broths, lime juice and bring to a simmer. Simmer a few minutes, then add beer. Reduce heat to medium-low and simmer gently for 10 to 15 minutes. Meanwhile, drink the rest of the beer, you've earned it! Taste and adjust seasoning. Preheat the broiler and move rack to second level below the broiler element. Ladle soup into bowls. Add to each bowl some avocado, tomatoes, green onions, cilantro and jalapenos. Top bowls with baked tortilla rounds then cheese. Broil until cheese is melty and lusciously brown. Garnish with lime slices, a little leftover cilantro and serve with beer, if desired. Vive la revolucion! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4177,"Neapolitan Sundaes 1 vanilla bean 1 pint strawberries, sliced 2 tablespoons sugar 4 shots Amaretto or other almond liqueur or almond syrup 1 pint chocolate ice cream 1 pint vanilla ice cream Canister whipped cream Sliced almonds Instructions: In a small pot, combine split and scraped vanilla bean, sliced berries, sugar and liqueur or syrup. Place over low heat and let berries warm gently. In about 15 to 20 minutes, a thick sauce will form. Scoop a big scoop of each flavor of ice cream into dishes. Pull vanilla bean out of sauce and pour the sauce over ice cream. Top ice cream with whipped cream and nuts and serve. ","[Prosecco, Moscato, Riesling, Gewrztraminer]" 4178,"Herb and Honey Bbq Sauce 1/4 cup finely chopped onion 1 clove garlic, minced 1/4 cup canola oil 12 ounces pear nectar 1/2 cup white wine vinegar 1/4 cup honey 2 tablespoon Worcestershire sauce 1 teaspoon prepared horseradish 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon dried rosemary leaves 1/4 teaspoon ground black pepper Instructions: Cook onion and garlic in hot oil until tender but not brown. Add remaining ingredients; simmer uncovered 5 minutes. Use for marinating and basting poultry or shrimp. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4179,"Apple Berry Pie 4 medium baking apples, peeled, cored and sliced 1/4 inch thick (about 1 3/4 pounds) 1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
1 cup blackberries
1 cup blueberries
1 large egg, beaten
Your favorite double-crust 9-inch pie dough (2 discs) 1 egg, lightly beaten
Instructions: Combine the apples, sugar, cinnamon, nutmeg and 2 tablespoons water in a medium saucepan. Cook over medium heat until the sugar dissolves and the apples release their juices, 4 to 5 minutes. In a small bowl, stir the cornstarch into 2 tablespoons water until smooth. Whisk the cornstarch mixture into the simmering juices in the saucepan until smooth. Simmer just until the juices thicken, about 1 minute. Stir in the blackberries and blueberries, return to a simmer, and then remove the pan from the heat. Let cool while you roll the dough. Preheat the oven to 375 degrees F. Set an oven rack in the bottom position. On a floured work surface, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of overhang. Roll out the second disc and cut strips or shapes. Pour the filling into the bottom crust. Top with a lattice or cut-out design. Brush the crust with the egg wash. Bake on a baking sheet (to catch any drips) until the crust is golden brown and the filling is bubbly, about 45 minutes. (Check halfway through; if the top crust is browning too quickly, loosely cover with foil.) Let cool. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 4180,"Chicken Fried Steak 1 to 2 pound round steak, tenderized Pinch tenderizer Pinch garlic salt Pinch black pepper 1 egg 1/2 cup milk 1 teaspoon baking soda 1 cup flour Instructions: Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown. ","[Rhone Blends, Cabernet Sauvignon, Malbec]" 4181,"Tandoori Style Roasted Whole Turkey Breast 3/4 cup Hellmann's Real Mayonnaise 1 medium yellow onion, coarsely chopped 6 cloves garlic, chopped 3 tablespoons good quality curry powder 1 fresh lime, zested, plus 2 fresh limes, juiced 1 boneless, skinless turkey breast, about 4 to 5 pounds 1/4 cup chopped fresh cilantro leaves Salt and freshly ground black pepper Instructions: Combine the mayonnaise, onion, garlic, curry powder, lime zest and juice in a food processor and process until smooth. Pour the mixture into a large bowl, add the turkey breast and cilantro; turn to coat the entire turkey in the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours. Preheat the oven to 425 degrees F. Remove the turkey from the marinade and arrange on a baking rack set in a small roasting pan. Season well with salt and pepper and roast in the oven until lightly golden brown, about 20 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center of the breast registers 160 degrees F, about 1 hour longer. Remove to a cutting board, loosely tent with foil and let rest 15 minutes before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 4182,"Pomegranate Lemonade 4 cups water 6 tablespoons sugar 1/3 cup mint leaves, plus whole sprigs for garnish 1/3 cup lemon juice 2 cups chilled pomegranate juice Ice Instructions: Heat the water in a saucepan over medium heat with the sugar and mint leaves, stirring, just until the sugar dissolves. Remove from the heat and stir in the lemon juice and pomegranate juice. Pour into a pitcher and refrigerate until cold. Serve in glasses filled with ice and garnished with a sprig of mint. ","[Ros, Sauvignon Blanc, Vermentino]" 4183,"Baja Beach Tacos with Tequila-Lime Salsa 1 pound sole fillets, skinned Sea salt 4 tablespoons olive oil 4 flour tortillas, grilled 4 large iceberg lettuce leaves 1 (2 pound) lobster, boiled, meat removed and chopped 2 tablespoons fresh epazote, chopped (fresh cilantro may be substituted) 2 tablespoons serranos, minced 1 Roma tomatoes, sliced into rings 1/2 cup scallions, cut thin on bias 1 1/2 cups Tequila-Lime Salsa, recipe follows 2 ounces tequila 1/2 ear corn, grilled and kernels cut from cob 1 avocado, diced 3 limes, juiced 1/2 cup tomatoes, diced 1/4 cup white onions, diced 1/2 jalapeno, seeds removed and minced 1 tablespoon cilantro, chopped Sea salt Instructions: Prepare an outdoor grill on medium to high heat. Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill. Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve. In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use. Yield: about 3 cups of salsa ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 4184,"Green Beans with Wild Mushrooms 4 ounces fresh shiitake or oyster mushrooms 1 pound green beans 2 teaspoons cornstarch 1 tablespoon vegetable oil 2 teaspoons minced garlic 1/2 teaspoon salt 1 tablespoon oyster sauce 1/2 cup chicken broth Instructions: Rinse the mushrooms in cold water and drain. Remove and discard the stems. Cut the caps into 1-inch strips. Rinse the green beans in cold water and drain. Snap off the ends. In a small bowl, mix the cornstarch and 2 teaspoons cold water. Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, green beans, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the green beans with tongs. Arrange the green beans across a platter and top with the mushrooms. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 4185,"Blueberry Whole Wheat Muffins 1 1/2 cups whole wheat pastry flour or white whole wheat flour 1/2 cup rolled oats, plus more for sprinkling 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup vegetable oil 1/2 cup reduced-fat sour cream 1/2 cup packed light brown sugar 1 teaspoon finely grated lemon zest 1 teaspoon pure vanilla extract 2 large eggs 1 cup blueberries Turbinado sugar, optional, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners. Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps). Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4186,"Roasted Beet Salad 4 red beets, scrubbed 1 tablespoon extra-virgin olive oil
1 tablespoon fresh orange juice
Kosher salt and freshly ground black pepper
Dressing:
1 small shallot, chopped
2 tablespoons fresh orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon roasted hazelnut oil
Salad:
4 cups baby kale
1 avocado, sliced
2 tangerines, segmented
1/2 cup crumbled goat cheese
1/4 cup hazelnuts, toasted and chopped
Instructions: For the beets: Preheat the oven to 400 degrees F. Toss together the beets, oil, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish. Roast until the beets are easily pierced with a fork, 45 minutes to 1 hour. Let cool. Once cool, the skin should easily peel off. Cut the beets in quarters and set aside. For the dressing: Combine the shallots, orange juice, honey, mustard, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Mix well. Slowly add the olive oil and hazelnut oil, while whisking. Set aside. For the salad: On a large platter, assemble the salad. Dress the kale with 2 tablespoons of the dressing and add to the platter. Separately dress the beets with 2 tablespoons of the dressing; the beets will stain the other ingredients so keep them separate until ready to toss. Add the beets to the platter on top of the dressed kale. Top the beets with the avocado slices, tangerine segments, goat cheese crumbles and hazelnuts. Drizzle the platter with the remaining dressing and gently toss.
","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 4187,"Easy Salmon Pie 4 (6-ounce) center cut salmon fillets, skin removed 1 lemon, zested and juiced Kosher salt and freshly ground black pepper 4 tablespoons canola oil, divided 1 medium Vidalia onion, chopped 2 cloves garlic, minced 1 cup chopped shiitake mushrooms, stems discarded 2 teaspoons chopped fresh thyme leaves 4 cups washed, dried, and loosely packed fresh baby spinach 1/4 cup sour cream 2 frozen puff pastry sheets, defrosted Chopped fresh parsley leaves, for garnish Instructions: Preheat the oven to 375 degrees F. Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside. Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside. Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet. Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes. Transfer the pies from the oven to serving dishes and garnish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4188,"Coffee Ice Cream 2 cups heavy cream 2 cups whole milk 3/4 cup granulated sugar 2 tablespoons instant coffee granules 6 egg yolks Chocolate curls, for garnish Instructions: Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat. Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours. Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 4189,"Salsa Roja Taquera (Red Taco-Stand Style Salsa) 8 to 10 dried arbol chiles 2 guajillo chiles 3 medium cloves garlic, unpeeled 2 ripe plum tomatoes Salt to taste Instructions: 1 Snip off the stems of the chiles and shake out their seeds as best you can. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. Alternately, keep the seeds in to make a very hot salsa.
2 Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.
3 To toast the chiles, work with one at a time so they don't burn. Place each cl near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the cl skin come into contact with the pan. They are done when the color lightens up in spots and they emit a spicy aroma. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. Let sit 15 minutes or until the skins are soft. Reserve the soaking water.
4 While the chiles sit, heat the comal to medium or medium-high. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Transfer to a bowl and set aside.
5 Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved cl water and a generous 1/4 cup water. Blend until smooth. Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Blend again, adding more water and salt if desired. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 4190,"Toasted Spiced Ham Drizzled in Honey 1 boneless country ham 2 cups honey, for glazing ham 2 tablespoons Toasted Spice Rub, recipe follows 1 tablespoon thyme, chopped fine 6 celery stalks 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1-ounce) pure California sweet chili powder* 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: Preheat oven to 425 degrees F. Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey. Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan. Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. *Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot. Yield: 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 4191,"Pork and Shrimp Gyoza 1 pound shrimp, shelled and deveined 8 ounces ground pork
1 tablespoon low-sodium soy sauce, plus more for dipping
1 tablespoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
2 egg whites
One 2-inch piece fresh ginger, grated
1 green onion, finely chopped
1/2 lemon, juiced
One 10-ounce package round wonton wrappers
2 tablespoons peanut oil
Instructions: In a food processor, add the shrimp, pork, soy sauce, sesame oil, cornstarch, salt, pepper, garlic, egg whites, ginger, green onions and lemon juice. Process until partly smooth but not completely pureed (it should have a little texture). Hold a wonton wrapper in your hand. Dip a tablespoon measure in cold water and then scoop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Lightly moisten the edge of the wrapper with some water and fold over to form a half moon. Holding the edge in your hands, crimp and pinch around wrapper to create a fluted edge. Flatten the bottom so that the edge is facing upwards. Repeat for the remaining filling and wrappers. Heat a saute pan over medium-high heat and add the peanut oil. Add the gyoza flat-side down to the pan, and cook until toasted, 2 to 3 minutes. Remove the pan from the heat and add 1/4 cup water. Return the pan to the heat and cover with a lid. Remove the lid and cook until the water evaporates and the gyoza are golden brown and crispy. Serve hot with soy sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4192,"Grilled Shrimp with Mango Salsa 2 tablespoons chopped fresh cilantro 2 large mangoes, peeled, pitted and finely diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1/2 red onion, finely diced
1 1/2 pounds colossal shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Plantain chips, for serving
Instructions: Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with. Meanwhile, preheat a grill or grill pan to medium-high heat. Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes. Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4193,"Sardinian Gnocchi 1 cup semolina flour, such as Caputo 1 cup 00 flour, such as Caputo, plus more for dusting 3/4 cup warm water, plus more if needed 1/4 teaspoon kosher salt
Instructions: In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet. Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour. Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 4194,"Watermelon Salsa 1 1/2 teaspoons lime zest (from about 1 lime) 1/4 cup fresh lime juice (from about 3 limes) 1 tablespoon sugar Freshly ground pepper 3 cups seeded and finely chopped watermelon 1 cucumber, peeled, seeded and diced 1 mango, peeled and diced 1 jalapeno pepper, seeded and minced 1 small red onion, finely chopped 8 fresh basil leaves, finely chopped 1/2 teaspoon garlic salt Tortilla or pita chips, for serving Instructions: Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve. Add the garlic salt just before serving. Serve with chips. ","[Verdict Blanc, Sauvignon Blanc, Pinot Grigio, Ros]" 4195,"Zucchini Lasagna 4 tablespoons canola oil 1/2 small onion, sliced 2 (28-ounce) cans San Marzano tomatoes 1 tablespoon salt 1/2 tablespoon black pepper 6 fresh basil leaves 3 cups flour 1 dozen eggs 2 teaspoons salt 1 teaspoon black pepper 3/4 cups grated Romano cheese 3 cups canola oil, for frying 6 zucchini, sliced lengthwise about 1/4-thick 2 pounds ricotta cheese (homemade or Calabro) 2 eggs 1/4 cup chopped fresh parsley 1 teaspoon salt 1/2 teaspoon black peeper 1/2 cup grated Romano cheese 2 1/2 cups grated fresh mozzarella (for layering) 8 zucchini flowers 1 egg, beaten Breadcrumbs Canola oil, for frying Instructions: Preheat the oven to 375 degrees F. For the marinara sauce: Heat the canola oil in a large saucepan, add the onions, and cook until translucent. Blend the tomatoes in a food processor. With a slotted spoon, remove the onions from the oil. Add the blended tomato, salt, pepper, and basil to the pan. Stir with a wooden spoon. Bring to a boil, then lower heat and simmer for 40 minutes. For the zucchini: While the sauce is simmering, fry the zucchini. Place the flour on a flat dish. In a large bowl, mix the eggs, salt, pepper, and Romano cheese with a fork. In a large frying pan, heat the canola oil. Coat the zucchini slices in flour, then dip in the egg mixture. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels. For the ricotta filing: In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese. To assemble: In a 9 by 13 by 2-inch rectangular baking dish, spread 4 ounces of marinara sauce. Layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces. Spread 8 ounces of marinara over the zucchini. With a plastic spatula, spread 1/3 of the ricotta mixture over the marinara, and sprinkle with 3/4 cups of mozzarella. Repeat layering the zucchini, sauce, ricotta filling, and mozzarella, ending with 1 cup of mozzarella. Cover the dish in foil and bake for 1 hour. Remove the foil and continue to cook until the top is slightly brown. Cool the lasagna for 15 minutes. For the zucchini flowers: Rinse the zucchini flowers gently under running water. Pat dry. Dredge the zucchini flowers in the beaten egg, and then cover in breadcrumbs. Fry in canola oil until crispy. Sprinkle with salt, to taste. Place the flowers on top of the lasagna and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 4196,"Southern Fried Tofu with Sweet Potatoes 2 sweet potatoes (about 1 pound), sliced 1/2 inch thick 2 tablespoons vegetable oil, plus more for frying 1 tablespoon plus 1 teaspoon paprika Kosher salt and freshly ground pepper 1 1/2 cups buttermilk 1/4 cup hot sauce 1 14-ounce package extra-firm tofu, drained, cut lengthwise into eight 1/2-inch-thick slices and patted dry 1/2 cup spicy ketchup 1/4 cup packed light brown sugar 1 tablespoon apple cider vinegar 1 1/2 cups all-purpose flour Coleslaw, for serving Instructions: Preheat the oven to 425 degrees F. Toss the sweet potatoes with the vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet. Bake, flipping halfway through, until lightly browned and tender, about 30 minutes. Whisk the buttermilk and hot sauce in a shallow dish. Add the tofu, turning to coat; marinate 10 minutes. Whisk the ketchup, brown sugar and vinegar in a bowl; set aside. Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps. Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then re-dip in the flour to coat with the clumpy bits; transfer to a plate. Fry the tofu in two batches, flipping halfway through, until golden brown and crisp, 3 minutes. Transfer to a rack; season with salt. Serve with the sweet potatoes, coleslaw and ketchup sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]

" 4197,"Sour Cream Coffee Cake 1/4 cup sugar 3 packed tablespoons dark brown sugar 1/2 cup walnuts, toasted and coarsely chopped 2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt Generous pinch freshly grated nutmeg Generous pinch ground mace 3/4 cup unsalted butter, plus more for the pan, room temperature 1 cup sugar 2 large eggs, room temperature 1 cup sour cream 1 1/2 teaspoons vanilla extract Instructions: Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside. Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4198,"Fizzy Peppermint Bark 25 grams (1 ounce) confectioners' sugar 22 1/2 grams (3/4 ounce) baking soda
2 1/4 grams (1/8 ounce) citric acid
250 grams (8 3/4 ounces) bittersweet chocolate
1 cup peppermint candy, finely chopped
Instructions: Combine the confectioners' sugar, baking soda and citric acid. Place the chocolate in a tempering machine and process until tempered. Stir in the dry ingredients. Spread the chocolate mixture 1/4-inch thick on a silicone baking mat or wax paper. Sprinkle the top with the peppermint candies. Refrigerate the chocolate until set, about 1 hour. Break into pieces to serve. ","[Prosecco, Moscato, Vinho Verde]" 4199,"Roast Beef Tenderloin with Mushroom Ragout One 2-pound center-cut beef tenderloin roast Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 3 to 5 tablespoons unsalted butter 1 pound mixed mushrooms, such as shiitake, cremini or white button, trimmed and quartered 1 medium shallot or 1/2 small onion, chopped 3 sprigs fresh thyme, leaves stripped 1/2 cup Madeira, vermouth or white wine 1/3 cup heavy cream Instructions: Preheat the oven to 400 degrees F. Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total. Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium rare, about 25 minutes.
Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm. When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil and let rest for 10 to 15 minutes. Slice the beef across the grain, arrange on a platter and serve with the mushroom ragout. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 4200,"Basic Chicken Salad One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows 2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
1/2 cup slivered almonds
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream 2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper One 3- to 4-pound chicken Olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight. Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich. Preheat the oven to 400 degrees F. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4201,"1-2-3 Lasagna 1 (15-ounce) container ricotta 1 cup grated Parmesan 2 large eggs 2 pounds ground beef 1 pound grated Mozzarella 5 cups Basic Red Sauce, recipe follows 1/2 teaspoon Essence, recipe follows 1/4 teaspoon ground black pepper 1/2 teaspoon salt 12 dried (uncooked) lasagna noodles 2 teaspoons chopped fresh parsley 1 teaspoon dried basil 1/2 teaspoon salt 2 (28-ounce) cans whole peeled tomatoes 2 tablespoons olive oil Basic Red Sauce: 1/2 teaspoon dried basil 1 1/2 cups chopped yellow onions (1 medium yellow onion) 1 teaspoon minced garlic (about 2 cloves garlic) 1/2 teaspoon dried oregano 1/8 teaspoon ground black pepper 2 (15-ounce) cans tomato sauce 3 tablespoons tomato paste 2 cups water 1 teaspoon sugar 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 375 degrees F. In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence. Add the tomato sauce and simmer for 10 minutes. In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Essence, salt, parsley, basil, and black pepper. Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan. Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour. Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes. Remove from the oven and let sit for 10 minutes before serving. Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside. In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally. Remove from the heat, and use as needed. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Barolo, Garnacha]" 4202,"Lamb, Bell Pepper and Pineapple Kebabs 1 (1 1/2-pounds) lamb neck fillet or boneless leg of lamb, trimmed and cut into 1 1/4-inch chunks 3/4 cup pineapple juice 4 tablespoons malt vinegar 1/2 cup molasses sugar or brown sugar Kosher salt and freshly ground black pepper Cold water, as needed 2 large green bell peppers, seeded 2 large red bell peppers, seeded 2 red onions 1 fresh pineapple 3 large bananas, just ripe Sunflower or groundnut oil (peanut), for brushing Instructions: Wash the lamb neck and pat it dry with paper towels. In a medium bowl, mix together the pineapple juice, vinegar, sugar, and adjust the seasonings with salt, and pepper. Transfer the lamb to a bowl and pour over half of the marinade. Cover the bowl with plastic wrap, and set the meat in the refrigerator to marinate for 1 hour or up to 4 hours. Soak the wooden skewers in cold water for at least 30 minutes prior to cooking the kebabs. The water will help prevent them from burning. Dice the bell peppers and onions into 1 1/4-inch cubes. Using a sharp knife, remove the skin from the pineapple, quarter the fruit lengthwise and discard the hard central core from each piece. Cut the pineapple flesh as well as the banana into similar-sized chunks. Thread the bell peppers, onions, pineapple, banana, and lamb evenly onto the soaked skewers to make 10 to 12 generously laden kebabs. Heat a griddle pan over high heat or preheat a grill to medium-high heat and lightly oil the grates, or preheat the broiler. Brush the kebabs with some oil. Place the kebabs onto the grill, turning frequently, and using the remaining marinade for basting. They should be done after around 10 minutes, turning frequently. ","[Shiraz, Malbec, Tempranillo, Garnacha]

" 4203,"Mustard Rouille for Soup 1/4 cup of chicken bouillabaisse liquid 1/4 teaspoon powdered saffron 2 parboiled garlic cloves, pureed until it is pasty 3/4 cup crustless good quality French bread, cut into cubes 2 teaspoons mustard 1 tablespoon chopped pimiento 1/3 cup commercially prepared mayonnaise 1/4 cup extra virgin olive oil 1/4 cup vegetable oil Salt and cayenne pepper to taste Instructions: Whisk the liquid, saffron, and garlic together. Soak the bread cubes in this for 10 minutes, then transfer the mixture to a blender. Blend the mixture until pureed. Add the mustard, pimiento and mayonnaise and puree again. Drizzle in oils until an emulsion forms. Season with about 1/2 teaspoon of salt and a dash of cayenne pepper. ","[Chenin Blanc, Vermentino, Sauvignon Blanc, Garnacha]" 4204,"Black Raspberry Milkshake 2 pints black raspberry ice cream 2 cups ice cold milk Whipped cream, from canister, for garnish
4 maraschino cherries, for garnish Instructions: Add the ice cream and milk to a blender and blend until smooth. Pour into glasses and top with whipped cream and a cherry. Serve with a thick straw. ","[Chardonnay, Moscato, Sparkling wine]" 4205,"Roquefort Cheese Chips 1 (5-ounce) bag lightly salted kettle potato chips 1/2 (5-ounce) can white sauce (recommended: Aunt Penny's) 1/4 cup cream cheese 1 tablespoon half-and-half 2 tablespoons crumbled Roquefort cheese Instructions: Preheat oven to 400 degrees F. Place kettle chips on baking sheet. Bake for 5 minutes. In small saucepan, over medium heat, combine all remaining ingredients, except blue cheese crumbles. Cook until cheese melts, stirring constantly. Remove from heat. Drizzle cheese sauce over hot chips. Sprinkle blue cheese crumbles over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 4206,"Egg Drop Soup 4 cups chicken stock 3 large egg whites, beaten 3 scallion greens, trimmed, finely sliced Instructions: In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 4207,"Scalloped Potatoes with Ham 2 tablespoons butter 2 tablespoons flour 1 1/2 cups milk Salt and pepper 1 tablespoon butter 2 medium onions, thinly sliced 4 large russet potatoes, peeled and thinly sliced 12 ounces 1/4-inch sliced baked ham 2 cups grated Cheddar cheese Instructions: Preheat oven to 350 degrees. Butter a baking dish.
In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 4208,"Cheese Balls 2 teaspoons salt, plus additional for salting water 2 cups elbow pasta
1 quart heavy cream
1 cup shredded Cheddar
1 cup shredded mozzarella
1 cup shredded Swiss cheese
1 cup shredded white American cheese
1 cup shredded white Cheddar 1 teaspoon ground pepper
1 cup all-purpose flour
4 large eggs, beaten 2 cups panko Canola oil, for frying
1/2 cup grated Parmesan Instructions: In a large pot of boiling salted water, cook the pasta to al dente according to the package directions. Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper. Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes. Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside. Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko. Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4209,"Drunken Citrus Salad 6 cups drained citrus salad mix (buy 2 (1-quart) jars orange and grapefruit sections, available in refrigerated section of market) 1 nip or 3 shots of gin 2 teaspoons lemon zest 2 tablespoons finely chopped fresh mint leaves, plus a couple sprigs to garnish Instructions: Combine all ingredients and serve immediately or chill up to several hours, until ready to serve. ","[Gin, Prosecco, Sauvignon Blanc, Pinot Grigio]" 4210,"Salmon en Papillote with Asparagus, Icicle Radish and Meyer Lemon Hollandaise 4 slices Meyer lemon Two 4-ounce salmon fillets 2 tablespoons unsalted butter 4 to 6 sprigs fresh thyme Kosher salt 2 teaspoons extra-virgin olive oil 1 bunch asparagus, trimmed down to 4 inches with tips 1 bunch icicle radishes, halved lengthwise Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/2 Meyer lemon 6 large egg yolks Juice of 1 Meyer lemon Kosher salt 1/2 pound (2 sticks) unsalted butter, melted 1 heaping tablespoon whole-grain mustard Salmon roe mixed with a bit of extra-virgin olive oil, for garnish 1 small bunch chives, chopped Watercress, for garnish Instructions: Preheat the oven to 400 degrees F. For the fish: Place 2 lemon slices in the center of a large square of parchment. Lay a piece of fish on top. Sprinkle with salt and top with 1 tablespoon butter and half the thyme. Fold the parchment paper over the fish and carefully twist and seal into a packet, being careful not to move the filling inside. Repeat with the remaining fillet of salmon, butter and thyme. Brush the outside of the parchment packets with the olive oil and place on a sheet pan. For the vegetables: Spread the asparagus and radishes on a second sheet pan. Sprinkle with salt and pepper and drizzle with the olive oil. Place the pan with the fish on the middle rack of the oven. Place the pan with the vegetables on the top rack. Bake until the fish is cooked to an internal temperature of 120 degrees F and the vegetables are cooked to crisp-tender, 18 to 20 minutes. Squeeze the juice from the lemon half over the vegetables. For the hollandaise: Place the egg yolks, lemon juice, salt and a splash of water in a blender. Blend on high for about 30 seconds to incorporate everything and froth up the yolks. Turn the blender to medium speed and slowly drizzle in the butter. This will emulsify the butter into the eggs and complete the hollandaise sauce. Add the mustard and blend just to combine. Gently remove the fish from the parchment envelopes and place on a rack fitted inside a sheet pan. Gently spoon an even layer of the hollandaise over the fish. Arrange the asparagus, radishes and salmon roe around the edges of 2 plates. Sprinkle with the chives. Place a piece of fish in the center of each plate in the middle of the vegetables. Garnish the plates with watercress before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 4211,"Pompano en Salsa Verde 2 whole pompano (I 1/4 to 1 1/2 pound each), scaled and gutted with heads and tails left on, or substitute paloma, or 1 (4 pound) striped bass (see Note) 5 peppercorns 1 tablespoon cumin seeds 1/2 teaspoon salt Juice of a large lime 2 cloves garlic, sliced 1/2 green pepper, stemmed, seeded, and coarsely chopped I Serrano cl, stemmed, seeded, and coarsely chopped
1/2 small bunch cilantro, leaves only, coarsely chopped 1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped 6 green onions, trimmed and coarsely chopped Pinch of oregano I tablespoon mild white vinegar I pound green (unripe) tomatoes, cored and coarsely chopped 1/3 cup water 1/2 teaspoon salt 4 tablespoons extra-virgin olive oil Instructions: In a mortar and pestle or a coffee grinder reserved for grinding spices, grind the peppercorns, cumin seeds, and salt until fine. Transfer the spices to a small bowl and add the lime juice. Prick the fish all over with a fork and rub the seasoning paste well into the skin. Set the fish in an ovenproof dish and leave to marinate at room temperature for about I hour, loosely covered.
Preheat the oven to 300 degrees. In a mortar and pestle or a blender, combine the garlic, green pepper, green onions, oregano, vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift up the fish in their dish and scatter 2 tablespoons of the olive oil underneath each-1- Drizzle the remaining oil over the top of the fish and rub it in. Spoon the salsa verde over the top. Cover the dish and cook the fish in the oven for 20 minutes, then carefully turn it over and baste with the sauce. Cover again and cook for 15 to 20 minutes more. Serve warm.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4212,"Easy Ghost Cookies 2 cups white chocolate chips 3 tablespoons coconut oil 24 oval or peanut-shaped cookies, such as Nutter Butter, Pepperidge Farm Milano and savoiardi (ladyfingers) 1/2 cup semisweet chocolate chips Instructions: Line 2 baking sheets with parchment. Combine the white chocolate chips and coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Once the chips begin to melt, stir occasionally until completely smooth. Remove from the heat but keep over the double boiler or saucepan to keep the white chocolate warm. Working with 1 cookie at a time, dip into the warm white chocolate until almost completely coated. Use the back of a spoon to smooth the chocolate evenly over the cookie and lay on the prepared baking sheets. Once all of the cookies are dipped, refrigerate until the white chocolate is set, about 15 minutes. Meanwhile, melt the semisweet chocolate chips in a small heatproof bowl over the double boiler. Stir until smooth. Transfer to a piping bag fitted with a small plain tip. Pipe 2 oval eyes and a slightly larger oval mouth on each ghost cookie. Return to the refrigerator until set, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4213,"Fruit with Honey-Cinnamon Sauce 2 plums 1 navel orange 1 cup red grapes 1 cup Greek yogurt 1/4 cup honey 1/2 teaspoon ground cinnamon Instructions: Chop plums, supreme (section) the oranges and halve the grapes, divide mixed fruit among 4 cups. Combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce. ","[Riesling, Moscato, Vinho Verde]" 4214,"Grape Leaves 2 pounds ground beef 2 pounds ground pork 2 cups white rice 1 cup chopped fresh dill 1 cup chopped white onion 1 cup chopped spring onion 2 tablespoons garlic powder 2 tablespoons salt 2 tablespoons ground pepper Tomato puree Butter Olive oil 1 jar preserved grape leaves in brine Lemon juice Instructions: Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper and then mix. Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes. Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4215,"Passion Fruit Cooler (Non-alcoholic) 1/2 cup passion fruit syrup (recommended: Torani) 1/2 cup peach nectar (recommended: Kerns) 1 liter orange flavored seltzer water Ice cubes 1 cup light rum, optional (recommended: Bacardi) Instructions: In a large pitcher, combine all ingredients and stir. Serve chilled in highball glasses. ","[Moscato, Riesling, Sauvignon Blanc]" 4216,"Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce 4 skinless chicken breasts Olive oil, for sauteing 4 (8-inch) flour tortillas 8 ounces grated cheddar cheese 4 tablespoons sliced pickled jalapenos 1 can cooked black beans 3 tablespoons pickled jalapenos 2 plum tomatoes canned 2 teaspoons ground cumin Salt and pepper Water, to cover 1 tablespoon chopped garlic Instructions: Saute chicken in olive oil over medium high heat for 3 to 5 minutes on each side. Lay tortillas flat on a clean dry surface. Add 2 ounces of cheddar and 1 tablespoon of jalapeno to each tortilla. Fold to form and 1/2 moon and heat griddle until crisp in a non stick pan. In a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and garlic. Bring to a boil and allow to simmer for 3 to 5 minutes. Pour into a blender and process until smooth. Serve hot. To serve cut the tortilla in half and place in the center of the serving plates. Add a spoonful of black beans and the sliced chicken breast on top. ","[Chardonnay, Malbec, Tempranillo, Garnacha]" 4217,"Zabaglione with Fresh Berries 8 egg yolks 1/2 cup sugar 1 cup dry Marsala 1/2 pint raspberries 1/2 pint black or blueberries Instructions: In a copper pan with a rounded bottom, whisk together the yolks and sugar. Set the pan over simmering (not boiling) water or directly over a low flame, if you dare, and continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes. Divide the berries among 4 stemmed glasses and pour the hot zabaglione over them. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 4218,"Oven Roasted Turkey with Sage Butter One 12- to 14-pound fresh turkey Kosher salt and freshly ground black pepper Caramelized Onion and Cornbread Stuffing, recipe follows Extra-virgin olive oil Sage Butter, recipe follows 2 sticks butter, softened 1/4 cup chopped sage Salt and pepper 2 tablespoons butter 2 onions, chopped Handful fresh sage leaves, chopped 6 large cornmeal muffins, cubed Salt and freshly ground black pepper 1 egg 1/4 cup heavy cream 1/4 cup chicken stock Instructions: Preheat the oven to 375 degrees F and remove the top rack of the oven.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Combine all ingredients. Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 4219,"Ham and Gruyere Quiche 6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup) 1 cup shredded gruyere cheese (about 4 ounces) 1 9-inch pie crust, thawed if frozen 3 large eggs 1 1/4 cups half-and-half 1/4 cup finely chopped fresh chives Kosher salt and freshly ground pepper 1 tablespoon red wine vinegar 2 teaspoons dijon mustard 3 tablespoons extra-virgin olive oil 1 5-ounce package mesclun greens (about 8 cups) 4 white mushrooms, very thinly sliced Instructions: Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes. Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4220,"Chocolate Mousse Cake 1/2 pound unsalted butter (2 tablespoons melted) 8 ounces semisweet chocolate, broken into 1/2-ounce pieces 8 large egg yolks 3/4 cup granulated sugar 4 large egg whites 8 ounces semisweet chocolate, broken into 1/2-ounce pieces 2 1/2 cups heavy cream 2 tablespoons granulated sugar 1 1/2 cups heavy cream 2 tablespoons unsalted butter 18 ounces semisweet chocolate, chopped into 1/2-ounce pieces Instructions: Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired Cake: Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside. Preheat the oven to 325 degrees Fahrenheit. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature. Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes. While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes. Filling: To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate 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 heavy cream and 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. Ganache: Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature To assemble cake: Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts. ","[Pinot Grigio, Riesling, Moscato, Brachetto]" 4221,"Grilled Lamb Chops with Tapenade 1 cup Nicoise or Kalamata olives, pitted 1/2 cup green or Castelvetrano olives, pitted
1/2 cup fresh parsley leaves
1/4 cup extra-virgin olive oil, plus more for oiling the grill
2 tablespoons capers, rinsed and drained
2 to 3 anchovy fillets
1 clove garlic 12 lamb chops, preferably American, about 1 inch thick
1 lemon, sliced into wedges
Instructions: Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside. Combine the lamb chops and half of the tapenade in a large bowl (reserve the remaining tapenade for garnish). Refrigerate and allow to marinate for 2 hours or up to overnight. Preheat the grill or a grill pan to medium-high. Lightly oil the grill grates. Add the lamb to the grill and turn up the heat slightly. Grill the lamb on each side for around 3 minutes for medium-rare, with an internal temperature of 130 to 135 degrees F. Serve with the reserved tapenade and a wedge of lemon. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]" 4222,"Floral Truffles 1/2 cup heavy cream 8 ounces semisweet chocolate chips
1 teaspoon rosewater
1 cup small pink round sprinkles or log sprinkles
Instructions: Put the cream in a small saucepot over medium heat and warm until it just simmers, 2 to 3 minutes. Put the chocolate in a large mixing bowl. Pour the warm cream over the chocolate and stir until all the chips have melted. Add the rosewater to the chocolate mixture and stir to combine. Pour the ganache into a shallow dish, cover with plastic wrap and refrigerate until chilled and set into a thick paste, at least 4 hours. Use a 1-tablespoon scoop to shape the ganache into small balls. Roll the truffles in the pink sprinkles. Refrigerate to chill for 1 hour more. Store in an airtight container.
","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) brie wheel 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/" 4223,"German Potato Salad 2 large egg yolks 2 tablespoons fresh lemon juice Kosher salt 3/4 cup vegetable oil 2 1/2-ounce strips slab bacon 1 pound red bliss potatoes Kosher salt 2 tablespoons capers, chopped 2 tablespoons apple cider vinegar 2 tablespoons minced fresh chives Freshly ground pepper Instructions: Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified. Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits. Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well. Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 4224,"Miso Roasted Duck with Cherry Glazed Bok Choy 1 (4 to 5-pound) Long Island duck 1 cup honey 2 cup soy sauce 1 cup cold black coffee 1/4 cup finely chopped fresh ginger 1/4 cup lite miso 1/3 cup light brown sugar 1 orange, halved 1 lemon, halved 1 lime, halved 1/4 cup peanut oil 4 heads baby bok choy, halved lengthwise 1 small piece ginger 1 tablespoon mirin 3 tablespoons soy sauce 1/4 cup chicken stock 1 tablespoon lite miso 2 tablespoon cornstarch, dissolved in 2 tablespoons water 1 (12-ounce) bag frozen pitted cherries, thawed and drained Salt and freshly cracked white pepper Instructions: Using a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain. Combine honey, soy sauce, coffee, ginger, miso and brown sugar together in a bowl, stir well to dissolve the brown sugar and miso. Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves. Place the duck in a 2 gallon freezer bag, then pour in the marinade. Seal and refrigerate for 24 hours. The next day, remove the duck from the marinade and pat it dry with paper towel. Preheat oven to 450 degrees F. Place the duck on a rack in a roasting pan. Fold the wing tips back and tie the legs together. First, roast the duck for 20 minutes, the high temperature will caramelize the sugars on the outside of the duck and set a rich mahogany color. After 20 minutes, drop the temperature down to 325 degrees F and roast for 1 hour. Duck heaven baby! You can start the bok choy when the duck has about 10 minutes left in cooking. Preheat a large skillet on medium high. Add peanut oil. Saute cut side down for about 1 minute until golden. Discard the oil. Take the back-side of a knife and give the ginger a good whack. Bruising the ginger will release a ton of flavor. Add the ginger to the pan with bok choy then add the mirin, soy, and chicken stock. Stir in the miso, careful not to damage the food. While you have the spoon in your hand, stir in the cornstarch mixture, then let the sauce simmer and thicken for a few minutes. Finish with the fresh cherries, a pinch of salt, and fresh cracked white pepper. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 4225,"Hazelnut Sugar Cookie Cereal 1 batch Mini Sugar Cookie Hearts, recipe follows 1 batch Mini Meringues, recipe follows 1 cup dried cherries or cranberries
1 cup milk chocolate chips
1 cup toasted coconut flakes
1 cup toasted hazelnuts, coarsely chopped
Milk, for serving
1/2 cup toasted hazelnuts 1 3/4 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, softened
3/4 teaspoon vanilla extract 1 large egg
3/4 cup sugar 2 large eggs whites
1/4 teaspoon almond extract
A tiny drop of red food coloring
Instructions: Gently combine the Mini Sugar Cookie Hearts, Mini Meringues, cherries, chocolate chips, coconut flakes and hazelnuts in a large bowl. (I ended up only using about two-thirds of the meringues because I liked that cookie-to-meringue ratio. The remaining meringues were kept aside for noshing and cake decorating!) Serve in a bowl with milk. Keep in an airtight container in a cool, dark place. The cereal should keep for a couple of weeks. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. In a food processor, process the hazelnuts until finely ground. Add the flour and salt and pulse to combine. Using an electric mixer, cream the sugar and butter until pale and fluffy. Add the vanilla and egg and beat well to combine. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating until combined. Turn the cookie dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out until it's 1/4 inch thick and use a cookie cutter to cut out tiny hearts. Place the hearts on the baking sheets (they can be pretty close together) and bake until lightly browned on the bottom, about 10 minutes. Reduce the oven to 250 degrees F and bake for an additional 20 to 30 minutes to really crisp them up. Let cool on the baking sheets. Preheat the oven to 400 degrees F. Distribute the sugar in an even layer on a rimmed baking sheet and bake until the edges start to brown, 6 to 8 minutes. While the sugar is baking, add the egg whites to a stand mixer. Once the sugar has been in the oven for a few minutes, begin beating the egg whites on high until foamy. Reduce the mixer and gradually sprinkle in the warm sugar. Once all of it has been added, add the almond extract and food coloring. Beat on high until the meringue is stiff, glossy and cold, just a few minutes. Reduce the oven temperature to 225 degrees F. Prepare a baking sheet by lining it with parchment. Fill a pastry bag fitted with a 1/8- or 1/4-inch round tip with the egg white mixture. Pipe tiny dollops onto the parchment and bake for about 20 minutes, until the mini meringues are no longer shiny and crispy all the way through. Let cool on the baking sheets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4226,"Cheesesteak Potstickers 1 pound shaved wagyu beef Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil, plus additional for cooking potstickers 1 red onion, slivered
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
4 ounces shredded Cheddar 4 ounces shredded mozzarella
1 package gyoza or thin egg roll wrappers Serving suggestion: Dijon mustard Instructions: Sprinkle the beef with salt and pepper. Add the oil to a wok or a large cast-iron or saute pan over high heat. Once heated, add the seasoned beef and sear, stirring quickly, until cooked through, about 2 minutes, then remove from the wok and set aside. In the same pan, add the onions, garlic and ginger over medium heat and cook until caramelized, about 5 minutes. Season with salt and pepper. Add the hot onions to the cooked beef. Taste for seasoning, adjusting if needed. Store in the fridge to cool, at least 20 minutes or up to 1 hour. Fold in the cheese prior to making dumplings. To form potstickers, line a sheet tray with parchment paper and set aside. Lay out a dumpling wrapper on your work surface. Using your finger or a pastry brush, wipe water around the top edge of the wrapper. Spoon about 1/2 tablespoon filling in the center. (Make sure not to get filling on the edges of the wrapper, which prevents proper sealing.) Fold the wrapper in half to form a half-moon shape. Seal the top center by pressing between fingers and starting at the center, then making three pleats, working toward the bottom right corner. Repeat, working toward the bottom left corner. Press the dumpling gently on a work surface to flatten the bottom. Repeat with the remaining wrappers and filling. Hold the dumplings on the lined sheet tray. Heat a large saute pan over high heat. Add 2 tablespoons oil and swirl to coat. When the oil shimmers, add the potstickers, flat-side down, in 2 snug rows of 5 and cook, in batches, without disturbing, until the bottoms have browned, 4 to 6 minutes. Add about 1/2 cup water and immediately cover the pan to avoid splattering. Lift the cover and make sure about 1/8 inch water remains; if not, add a bit more. Steam until the potstickers are puffy, yet firm, and the water has evaporated, 8 to 10 minutes. If the water evaporates before the potstickers are done, add more in 2- to 3-tablespoon increments. If the potstickers seem done but water remains, drain the water and return the pan to the stovetop. Continue to cook over high heat to allow the potstickers to re-crisp on the bottom, 2 to 3 minutes. Transfer to a platter and serve hot with Dijon mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4227,"Broadway Diner - Broadway Festival (Seafood Pasta) 3/4 pound linguini Four 5-ounce lobster tails, each cut into half's, shells on 1 cup olive oil 10 ounces large sea scallops 8 U-12 jumbo shrimp, peeled and deveined 1/2 medium-sized onion, peeled and diced 10 cloves garlic, sliced 12 mussels, scrubbed and bearded 12 cherrystone clams, scrubbed 1/2 cup white wine 2 large ripe tomatoes, diced 28-ounce can crushed tomatoes 4 tablespoons coarsely chopped fresh basil leaves 2 tablespoons freshly chopped oregano leaves 1 teaspoon salt 2 tablespoons ground black pepper 1 cup chicken stock 6 ounces calamari (tubes only), cut into rings 1/3 cup grated Romano cheese Instructions: Bring a large pot of salted water to a boil. Add linguini and cook according to the package directions or until al dente, about 10 minutes. Drain. Set aside. In a large skillet over medium-high heat saute lobster tails in olive oil (3 minutes on each side) remove and set aside. Saute scallops, 2 minutes on each side, remove and set aside. Saute shrimp, 1 minute on each side, remove and place on the side. In the same skillet saute onions, garlic, mussels, and clams stirring constantly for 3 minutes. Add white wine and reduce for 1 minute. Remove and discard any shellfish that do not open. Add the can of fresh tomatoes, basil, oregano, salt, ground pepper, chicken stock, and calamari and then transfer the rest of the cooked seafood and simmer for 4 minutes. Add linguini and grated cheese and tossing mixture until coated with sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4228,"Seared Arctic Char with Kumquat Compote 8 ounces kumquats, cut into thirds and seeds removed 1/2 cup orange marmalade 1/2 cup sugar 1/4 cup champagne vinegar One 1-inch piece ginger, peeled and grated 1 bundle fresh thyme sprigs 1/2 cinnamon stick 1/2 red jalapeno, minced Kosher salt Extra-virgin olive oil Four 5-ounce skin-on Arctic char fillets Instructions: In a small saucepan, combine the kumquats, marmalade, sugar, vinegar, ginger, thyme bundle, cinnamon stick, jalapenos, 3/4 cup water and a pinch of salt. Bring to a simmer and cook, stirring frequently, until all of the liquid has evaporated and the mixture has slightly thickened, 15 to 20 minutes.
Coat a large saute pan with olive oil and bring the pan to a high heat. Pat the fish dry with paper towels and sprinkle generously with salt.
Coat the BOTTOM of a medium saute pan generously with olive oil.
Lay the fish skin-side down in the large saute pan and lay the oiled smaller saute pan directly on top of the fish to press the skin onto the bottom pan to make it really crispy. Cook the fish for 3 to 4 minutes on the skin side, then remove the top saute pan, flip the fish and cook for another 2 minutes.
Remove the fish from the pan, plate as desired and top with the kumquat compote. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4229,"Grammy's Giant Cream Puffs 1 stick unsalted butter 1 cup boiling water 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs Grammy's Cream Puff Filling, recipe follows Powdered sugar, for dusting 2 cups heavy whipping cream 1/3 cup powdered sugar 1 teaspoon vanilla extract Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth. Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour. Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

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 mar" 4230,"Injera 2 cups teff flour 2 cups self-rising flour, such as Aunt Jemima 2 cups barley flour
Instructions: Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days. In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days. On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour. Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch. ","[Nebbiolo, Tempranillo, Garnacha, Cinsault]

" 4231,"Fried Potato Salad Peanut oil, for frying 2 pounds russet potatoes, cut into 1/2-inch cubes Salt and freshly ground black pepper 2 tablespoons Dijon mustard 1/3 cup mayonnaise 2 tablespoons chopped fresh dill 3 tablespoons capers 1/2 red onion, finely chopped 2 stalks celery, finely diced Instructions: In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the potatoes to the hot oil and fry until golden and crisp, about 5 minutes. Remove from the fryer to a paper towel lined sheet tray to drain. Season with salt and pepper, to taste. While the potatoes are frying, mix together the mustard, mayonnaise, dill, and capers in a small bowl. Add the fried potatoes to a large serving bowl. Toss in the red onion and celery, then gently fold in the mayonnaise dressing. Season with more salt and pepper, if needed, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 4232,"Kalbi (Korean Barbequed Beef Short Ribs) 5 pounds Korean style beef short ribs* 1 cup brown sugar, packed 1 cup soy sauce 1/2 cup water 1/4 cup mirin (rice wine) 1 small onion, peeled and finely grated 1 small Asian pear, peeled and finely grated 4 tablespoons minced garlic 2 tablespoons dark sesame oil 1/4 teaspoon black pepper 2 green onions, thinly sliced (optional) Instructions: Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble. ","[Cabernet Sauvignon, Syrah, Merlot, Pinot Noir]" 4233,"Chocolate Chip Zucchini Bread 1/3 cup unsalted butter, melted and cooled slightly 1/3 cup vegetable oil 1 teaspoon vanilla extract 2 large eggs One 8-ounce zucchini (about 1 large), grated (about 1 1/2 cups) 1 1/2 cups all-purpose flour (see Cook's Note) 1/2 cup packed light brown sugar
1/2 cup granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup semisweet chocolate chips Canola nonstick cooking spray, for greasing the pan Instructions: Adjust rack to the middle position and preheat the oven to 325 degrees F. Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
Cool completely in the pan on a cooling rack.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 4234,"Rudy Mikeska's \All Purpose\ Seasoning Rub 1 pound salt 4 ounces chili powder 3 ounces black pepper, coarsely ground 3 ounces black pepper, finely ground 2 ounces hot paprika 2 ounces garlic powder Instructions: Mix all ingredients together and place in an airtight container. Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 4235,"Guacamole Salad 1 pint grape tomatoes, halved 1 yellow bell pepper, seeded and 1/2-inch diced 1 (15-ounce) can black beans, rinsed and drained 1/2 cup small diced red onion 2 tablespoons minced jalapeno peppers, seeded (2 peppers) 1/2 teaspoon freshly grated lime zest 1/4 cup freshly squeezed lime juice (2 limes) 1/4 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon minced garlic 1/4 teaspoon ground cayenne pepper 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced Instructions: Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 4236,"Crispy Fried Chicken 1 whole fryer, cut into 8 pieces Essence, recipe follows 2 cups plus 2 tablespoons buttermilk Vegetable oil for frying 2 1/2 cups flour 2 eggs, beaten Salt and pepper 2 1/2 tablespoons paprika 2 tablespoons salt 1 tablespoon dried thyme 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano Instructions: Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour. Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4237,"Pickled Corn and Peppers 1 1/3 cups apple cider vinegar 2/3 cup sugar 2 tablespoons yellow mustard seeds Kosher salt 2 bay leaves 2 ears of corn 1/2 green bell pepper, cut into 1/2-inch strips 1/2 red or orange bell pepper, cut into 1/2-inch strips 1 stalk celery, peeled to remove strings, cut into thirds 2 small red jalapeno peppers, thinly sliced Instructions: Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely. Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool. Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 4238,"Asparagus and Cheese Souffle 1 tablespoon vegetable oil 1/4 cup diced red onion 1 medium yellow squash, cut into1/4-inch-thick half-moon slices 1 pound thin asparagus, bottoms trimmed, cut into 1-inch pieces 1/2 cup roasted red pepper strips 2 tablespoons thinly sliced scallion greens 6 eggs 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pinch freshly ground nutmeg 1 cup shredded Swiss cheese 1/2 cup grated Parmesan Vegetable oil spray, as needed Equipment: 9 by 5-inch loaf pan and parchment paper Instructions: Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool. In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables. Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again. Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes. Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4239,"Maple Chai Spiced Pepitas 1 cup pepitas 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 2 tablespoons light brown sugar 2 teaspoons maple syrup Instructions: Line a baking sheet with parchment paper and set aside. Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes. Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside. Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely. Break up slightly, then store at room temperature in an airtight container for up to two weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4240,"Coconut Truffles 1 cup confectioners' sugar 1 cup sweetened coconut flakes 1/2 cup finely chopped almonds 1/3 cup sweetened condensed milk 1 1/2 cups white chocolate chips 2 tablespoons vegetable shortening 1 cup unsweetened shredded coconut
Instructions: Line a baking sheet with wax paper or parchment. Sift the confectioners\u2019 sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine.
Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes.
Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine.
Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles. Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4241,"Oyster Mushroom Saute 3 medium leeks 2 teaspoons olive oil 1/2 cup Johannisberg Riesling 1/2 red bell pepper 1 quart fresh oyster mushrooms 1 package baked tofu 1 teaspoon tamari, diluted with 1/2 teaspoon water Grated hard cheese, such as Parmesean, Dry Jack, or Romano, optional Instructions: Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 4242,"Basic Sweet Pie Crust 1 1/2 cups plus 2 tablespoons bleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled 2 tablespoons vegetable shortening 5 tablespoons ice water, or as needed Instructions: Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 4243,"Shrimp Scampi Rolls 6 tablespoons unsalted butter, at room temperature 5 cloves garlic, minced Kosher salt 6 top-split hot dog buns 2 tablespoons extra-virgin olive oil 1 1/4 pounds medium shrimp, peeled and deveined 1/4 cup dry white wine 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice, plus lemon wedges for serving 1/4 teaspoon red pepper flakes 2 tablespoons chopped fresh parsley Butter lettuce leaves, for serving Instructions: Mix the butter, garlic and 1/2 teaspoon salt in a small bowl. Spread 2 tablespoons of the garlic butter on the flat outsides of each bun. Heat a large nonstick skillet over medium heat. Add the buns and toast until golden brown, about 3 minutes per side. Remove to a plate and wipe out the skillet. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half of the shrimp in a single layer and season with salt. Cook until lightly colored on the bottoms, about 45 seconds. Add 1 tablespoon of the garlic butter and cook, tossing, until the shrimp are coated but not fully cooked, 20 to 30 seconds. Transfer to a plate along with any juices from the pan. Wipe out the skillet and repeat with the remaining 1 tablespoon olive oil, shrimp and 1 tablespoon garlic butter. Add the wine, lemon zest and juice and red pepper flakes to the skillet; carefully pour in any juices from the plate of shrimp. Cook over medium-high heat until reduced to about 1 tablespoon, 1 to 2 minutes. Return the shrimp to the skillet and cook, stirring, until cooked through, 15 to 30 seconds. Remove from the heat and stir in the remaining garlic butter and parsley. Season with salt. Line each hot dog bun with lettuce leaves and fill with the shrimp; drizzle with some of the pan juices. Serve with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4244,"Caramelized Pears 4 tablespoons butter 4 medium red and yellow Bartlett pears, pitted and quartered 1/2 cup brown sugar 2 tablespoons bourbon, optional Good-quality ice cream 4 graham crackers, crumbled Instructions: A simple and elegant dessert, Chuck Hughes' caramelized pears are sure to please any crowd. Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes. Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 4245,"Fried Fish Sandwich Grapeseed oil, for frying 2 1/2 pounds fresh flounder fillets 3 tablespoons seafood seasoning, plus more for sprinkling 2 cups all-purpose flour 2 cups panko bread crumbs 3 eggs beaten Remoulade sauce, recipe follows 1 large French baguette, cut into 4 servings 12 tomato slices 8 romaine leaves, chiffonade 1 small red onion, sliced thin 1 teaspoon hot relish (recommended: Amish or Indian) 2 tablespoons capers 2 tablespoons Dijon mustard 2 teaspoons chopped fresh tarragon leaves 1/2 teaspoon chopped anchovies Freshly ground black pepper 2 teaspoons Worcestershire sauce 1/2 lemon, juiced 1 teaspoon hot sauce 1 1/2 cups mayonnaise Instructions: Preheat oil in saute pan.
Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.
Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter.
Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches. Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4246,"Tartaburger 8 ounces trimmed beef tenderloin, sliced and very finely chopped to a smooth pulp 1/2 cup chopped onion 2 teaspoons capers 2 gherkins, finely chopped 2 tablespoons brandy 2 teaspoons Worcestershire sauce 1 tablespoon finely chopped parsley 1 teaspoon strong French mustard Salt, to taste Black pepper, to taste 1 egg yolk Clarified butter 1/4 cup smooth, dry red wine Instructions: Combine meat, onion, capers, gherkins, brandy, Worcestershire sauce, parsley and mustard. Season with salt and pepper. Add egg and combine well. Drain off any excess juices and reserve. Form seasoned meat mixture into 2 patties. Lightly flour patties. Heat clarified butter in frying pan and brown burgers on each side, about 3 minutes. Remove to heated serving dish and deglaze pan with red wine and reserved juices. Nap meat with sauce. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Rioja]" 4247,"Cinnamon Sugar Pound Cake Nonstick spray 1 pound (4 sticks) unsalted butter, at room temperature
1 pound granulated sugar
1 pound eggs, at room temperature 1 pound all-purpose flour, plus for the pan
2 cups confectioners' sugar 1 1/2 teaspoons cinnamon
2 to 3 tablespoons milk
Instructions: For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour. In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick). Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely. For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does. Drizzle the glaze over the top of the cake, letting it run down the sides. Serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 4248,"Chicken Korma 1 13.5-ounce can coconut milk (do not shake) 1 1/2 pounds skinless, boneless chicken thighs, quartered 1 tablespoon Madras curry powder Kosher salt and freshly ground pepper 1/4 cup sliced almonds 1 small onion, roughly chopped 1 1-inch piece fresh ginger, peeled and sliced 2 cloves garlic 2 plum tomatoes, roughly chopped 1 cup basmati rice 8 ounces thin green beans, trimmed and halved 1/2 cup chopped fresh cilantro Instructions: Scoop 1 tablespoon of the cream from the top of the coconut milk. Toss with the chicken, 1 1/2 teaspoons curry powder and a big pinch each of salt and pepper in a bowl. Set aside 10 minutes. Meanwhile, lightly toast the almonds in a large wide pot over medium-high heat. Remove to a bowl and reserve the pot. Puree the onion, ginger, garlic and half the almonds in a food processor. Heat 2 tablespoons more coconut cream in the reserved pot over medium-high heat. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Stir in the tomatoes and remaining 1 1/2 teaspoons curry powder; cook until softened, 2 minutes. Stir in the chicken and remaining coconut milk and cream from the can. Cover and simmer until the chicken is cooked through, 10 minutes. Uncover and simmer until the sauce thickens slightly, about 5 minutes. Meanwhile, cook the rice as the label directs. Microwave the green beans in a microwave-safe bowl, covered, until bright green, about 3 minutes. Add the green beans and half the cilantro to the chicken mixture; season with salt and pepper. Serve over the rice; sprinkle with the remaining almonds and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4249,"Bloody Mary Slushies 2 large ripe tomatoes (about 1 pound), cut into wedges 1 1/2 cups tomato juice 1 cup cold vodka 1/4 cup fresh lemon juice 1 tablespoon prepared horseradish 1 tablespoon Worcestershire sauce Hot sauce, to taste (optional) Kosher salt and freshly ground black pepper 4 celery sticks Instructions: Place the tomato wedges in a resealable plastic bag; freeze for at least 3 hours or overnight. In a blender, combine the frozen tomatoes, tomato juice, vodka, lemon juice, horseradish, Worcestershire and hot sauce, if using, until slushy and smooth; season to taste with salt and pepper.
Divide among 4 glasses and serve each with a celery stick.
","[Chardonnay, Sauvignon Blanc, Ros, Riesling]" 4250,"Spicy Jalapeno Pineapple Margarita 1 tablespoon cl-lime seasoning, such as Tajin 1 tablespoon kosher salt
1 1/2 teaspoons sugar
1 lime wedge
Grilled Pineapple, recipe follows Grilled Jalapenos, recipe follows 2 ounces Santo Mezquila
2 ounces pineapple juice
1 ounce freshly squeezed lime juice
1/2 ounce agave nectar
1 fresh pineapple 4 jalapenos Instructions: For the rim: Mix the cl-lime seasoning with the salt and sugar on a small plate. Run the lime wedge around the rim of a margarita glass, then dip the glass into the mixture to coat the rim. Fill with ice and set aside. In a cocktail shaker or pint glass, add 4 quartered Grilled Pineapple pieces and 5 Grilled Jalapeno rings. Muddle hard. Fill the shaker two-thirds of the way with ice, then add the Mezquila, pineapple juice, lime juice and agave. Cap the shaker and shake vigorously for 15 to 20 seconds. Strain the contents into the prepared margarita glass. Place half a Grilled Jalapeno piece and half a Grilled Pineapple piece in the cocktail and serve. Preheat a grill over medium-high heat. Cut the pineapple into 1/2-inch-thick round slices (at least 6 pieces). Grill until well charred and marked, approximately 90 seconds per side. Cut two-thirds of the pineapple rounds into quarters. Cut the remaining pineapple rounds into halves for garnish. Preheat a grill to medium-high heat. Grill the whole jalapenos until well-marked, approximately 90 seconds per side. Cut 2 jalapenos into rings. Cut the other 2 lengthwise, leaving stems attached, and remove the seeds. Use the halves for garnish. ","[Sangiovese, Tempranillo, Garnacha, Zinfandel]

" 4251,"Estella's Mole Poblano Chicken 8 dried ancho chiles, stemmed and seeded 2 poblano chiles, roasted, seeded and peeled About 1/3 cup/80 ml chicken broth Salt 1/4 cup/60 ml canola oil or lard, plus more for simmering 1/4 cup/60 ml whole almonds 1/4 cup/60 ml hazelnuts 1/4 cup/60 ml pecans 1/4 cup/60 ml sesame seeds 1/4 cup/60 ml raisins 1/2 teaspoon/2 ml anise seeds 1/2 teaspoon/2 ml cumin seeds 1/2 teaspoon/2 ml black peppercorns 3 whole cloves 1 cinnamon stick 6 cloves garlic, peeled 1 onion, sliced 1 plantain, cut into chunks 2 corn tortillas, toasted and torn apart About 3 2/3 cup/910 ml chicken broth 1/4 cup/60 ml roughly chopped Mexican chocolate, such as Ibarra 1 tablespoon/15 ml sugar Salt and freshly ground black pepper Roasted, grilled or poached chicken, for serving Instructions: For the cl paste: Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain and pour into a blender with the roasted poblanos and chicken broth. Pulse until pureed. Season with salt and set aside. For the mole: Heat the canola oil in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantains and add to the food processor with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste.
In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho cl paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4252,"White Chocolate Chip Shortcake with Basil Strawberries 1 quart strawberries, hulled and sliced, reserve a few for garnish 1/4 cup sugar, plus 3 tablespoons 1 1/2 cups baking mix 1/3 cup milk 2 tablespoons unsalted butter, melted 1/4 cup white chocolate chips 2 tablespoons chopped basil leaves 1/2 cup heavy cream 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 425 degrees F. In a small bowl combine the strawberries with 1 tablespoon of sugar. Set aside. In a large bowl, whisk together the baking mix and 1/4 cup sugar. Stir in the milk and butter, then fold in the chocolate chips. Pat the dough out on a floured surface, cut into 8 triangles, and arrange on an ungreased baking sheet. Bake until golden brown, about 8 to 10 minutes. Remove from the oven and let cool. Add the chopped basil to the strawberries and toss to combine. With an electric hand mixer, whip the cream in a medium bowl, with the remaining sugar and the vanilla. Slice the shortcakes in half. Put the bottom halves of each shortcake on serving plates and spoon some strawberries over each half. Dollop each with whipped cream and cover with the shortcake tops. Garnish with a bit more whipped cream and a strawberry slice before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4253,"cl Rellenos Burgers 2 large poblano peppers, halved lengthwise and seeded 1 1/2 pounds ground beef chuck Kosher salt Mexican Tomato Sauce, recipe follows 8 ounces Monterey Jack cheese, sliced 4 hamburger buns, split and toasted 6 cloves garlic 5 sprigs fresh cilantro 2 pounds ripe tomatoes, cored and roughly chopped 1 serrano cl (with seeds) 1/2 teaspoon ground cinnamon, preferably Mexican 1/4 medium yellow onion Kosher salt
Instructions: Preheat the broiler. Line a broiler pan with foil. Put the poblanos cut-side down on the prepared pan and broil until charred, 7 to 8 minutes. Cool slightly, then peel the poblanos. Set aside.
Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the center of each with your thumb. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the Mexican Tomato Sauce, the Monterey Jack and a poblano half. Cover and cook until the burger is cooked and the Monterey Jack is melted, 3 to 5 minutes. Serve on buns with more Mexican Tomato Sauce on the side for dipping. Combine the garlic, cilantro, tomatoes, serrano cl, cinnamon, onion and 1 tablespoon salt in a blender and puree until smooth. Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 4254,"Ginger Munchkins 3 1/2 cups flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground ginger 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cardamom 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 teaspoon salt 1 cup molasses 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup sugar 2 tablespoons hot water 1 large egg, at room temperature Royal Icing, recipe follows 2 3/4 cups sifted confectioners' sugar 2 large egg whites at room temperature* 1/2 teaspoon cream of tartar 2 1/2 teaspoons lemon juice Food coloring, your choices on tan, flesh, red, blue, green, yellow, purple, pink, orange, red, etc. Instructions: Mix together the flour, baking soda, ginger, cinnamon, nutmeg, cardamom, cloves, allspice and salt. In a small saucepan, heat the molasses until it begins to boil. Remove from heat and gradually add the butter. Next, add the sugar and then add the water. Stir in egg, blending completely. Make a well in the middle of the flour mixture and pour in the molasses mixture. Blend completely. Turn mixture of dough out onto a floured surface and knead until smooth, do not over knead. Wrap and refrigerate overnight. Before rolling out cookies, preheat oven to 350 degrees F. Lightly oil cookie sheet or use parchment paper. Lightly flour surface; roll out half of the dough to 1/8-inch thickness. Using cookie cutters, cut out cookies and place them 1/2-inch apart. Bake cookies until they rise, about 10 minutes, cool on rack and then decorate with Royal Icing. In large bowl, combine all ingredients except food coloring. Mix at high speed until thick and shiny. Divide into small bowls for different consistencies and colors. This can be painted or piped. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 4255,"Seafood Gumbo 3 1/2 gallons seafood stock 2 cups peanut butter colored Roux, recipe follows 1 teaspoon ground cumin 2 tablespoons crab seasoning (recommended: Old Bay) 1 tablespoon onion powder 1 tablespoon garlic powder 1/2 teaspoon cayenne pepper 1 tablespoon paprika 2 bay leaves 3 cups medium diced onions 3 cups medium diced green bell peppers 3 cups medium diced celery 2 cups diced tomatoes 1 pounds crab legs 1 1/2 pounds littleneck clams, scrubbed 1 pound small scallops 1 pound okra 2 pounds whole medium shrimp 1 cup chopped green onions Cooked white rice, as accompaniment File powder, as accompaniment 1 cup (2 sticks) butter 1 cup all-purpose flour Instructions: Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through. Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams. Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy! In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4256,"Tuna Quesadilla 2 small (3-ounce) cans tuna, drained and flaked 1/2 cup salsa, drained 1/2 cup chopped fresh scallions 1 cup shredded Cheddar Three 12-inch flour tortillas Instructions: Mix tuna with salsa and scallions. Fold in Cheddar. Divide mixture into 1/3's and spread each portion over 1/2 of a tortilla and fold into a half circle. Brown each of the 3 quesadillas on both sides in a hot pan to melt cheese. Cool a bit, cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 4257,"Grilled Beef Skewers with Sun-Dried Tomato Relish 1/2 cup extra-virgin olive oil 4 cloves garlic, minced 3 tablespoons herbes de Provence 2 teaspoons kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper 1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes) 1/2 small red onion, finely diced, rinsed, and drained 1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes) 1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn 3 tablespoons extra-virgin olive oil 1 small avocado, peeled, pitted, and diced 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper Instructions: For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter. For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers. ","[Cabernet Sauvignon, Malbec, Syrah, Rioja]" 4258,"Potato Salad 8 cups mayonnaise 1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery salt
1 tablespoon chopped fresh parsley 24 pounds red potatoes, peeled and cut into 1/4-inch cubes 2 cups diced red bell pepper (1/4-inch dice)
1 cup loosely packed cilantro leaves, no stems, cut into quarters
1 cup roasted garlic, minced
1/2 cup finely chopped jalapenos
2 tablespoons coarsely ground black pepper
1 tablespoon kosher salt Instructions: For the potato salad dressing: Put the mayonnaise, vinegar and mustard in a stand mixer; mix on low speed. Add the black pepper, garlic powder, onion powder, celery salt and parsley; mix until well blended, scraping the bowl occasionally. (Makes 2 quarts.) For the potato salad: Put the potatoes in a large pot of heavily salted water. Cover and bring to a boil. When the water reaches a boil, the potatoes are done cooking. Strain the potatoes and plunge them into an ice bath for 3 minutes. In a large bowl, combine the bell peppers, cilantro, roasted garlic, jalapenos, black pepper, salt and the cooled potatoes. Add 5 cups of the dressing and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4259,"How to Make Three Kings Bread | Rosca de Reyes 1 (1/4-ounce) packet active dry yeast 1/4 cup warm water 1/4 cup dried figs, cut into strips, plus more for garnish 1/4 cup candied orange peel, cut into strips, plus more for garnish 1/4 cup candied lemon peel, cut into strips, plus more for garnish 1/4 cup chopped candied cherries, plus more whole for garnish 2 tablespoons light rum 1/4 cup milk 1/4 cup sugar 1/4 cup (1/2 stick) unsalted butter 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1 teaspoon salt 3 1/2 to 4 cups all-purpose flour 3 large eggs, divided Water Instructions: In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor. In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt. In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour. Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan. Preheat the oven to 350 degrees F. Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden. Cool on a wire rack before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4260,"Roasted Rabbit with Ligurian Chickpea Cake and Chanterelles 4 tablespoons minced shallots 1teaspoon minced garlic 2 tablespoons unsalted butter, plus 1 tablespoon 8 ounce shiitake mushrooms, stems removed, finely chopped 1/2 tablespoon chopped fresh thyme, plus another 1/2 tablespoon, plus to taste 1 ounce white wine, plus 1/2 cup 1 teaspoon kosher salt, plus more, to taste Pinch cayenne pepper 1 whole rabbit, deboned 1 tablespoon Dijon mustard 6 slices uncooked bacon 1 tablespoon extra-virgin olive oil, plus 3 tablespoons 3 tablespoons creme fraiche 4 ounces chicken stock 1 cup salad greens, such as arugula and watercress 1/2 cup blanched fava beans or English peas 1/2-pint cherry tomatoes, cut in half 1 small bulb fennel, shaved thinly 1 lemon, juiced 1/4 pound fresh wild mushrooms, such as chanterelles Chickpea Crepes, recipe follows 1/2 cup chickpea flour 1/2 cup water Olive oil, for sauteing Instructions: Preheat oven to 450 degrees Fahrenheit. Sweat shallots and garlic in 2 tablespoons unsalted butter until soft, about 3 minutes. Add shiitakes, 1/2-tablespoon thyme, and saute over medium heat 3 minutes. Deglaze with 1 ounce of white wine and cook until dry. Season with kosher salt and cayenne, to taste, and set aside to cool. To prepare rabbit, remove hind legs. Keep the belly flap attached to the loin. Rub the loin with mustard and remaining thyme. Roll the belly flap around the loin. Stuff the rabbit leg/thigh with the shiitake mixture and secure by wrapping each leg with 3 strips of bacon. Season rabbit leg/thigh and loin with kosher salt and pepper. In a large saute pan, heat 1-tablespoon olive oil, sear rabbit leg on both sides careful not to burn the bacon. Sear for 10 to 12 minutes. Remove from pan and rest in a warm spot. Deglaze the roasting pan with white wine, add creme fraiche and chicken stock, and let the sauce reduce by 1/2. Season with salt and fresh thyme. While the sauce is reducing, cook the loin until medium, about 5 minutes. Remove the flap and julienne. Add the julienne belly meat to the salad greens, peas, tomatoes, fennel, and dress with lemon juice and extra-virgin olive oil. Saute wild mushrooms if available in whole butter while you are cooking the loin, hold warm while assembling plate. To plate, put warm folded crepe on plate, fill with dressed salad, fold the crepe over the salad, rest the rabbit leg against the crepe. Slice the loin into 3 pieces, and fan out. Sauce the plate with the pan juices and garnish with sauteed wild mushrooms. In a small bowl, whisk the chickpea flour into the water Heat a crepe or small saute pan. Add olive oil until almost smoking. Ladle 4 ounces of chickpea batter into the crepe pan and swirl around, making the batter coat the entire bottom of the pan. Cook until edges start to brown. Flip 1/2 the crepe over the other half, making a 1/2 moon shape and remove from pan. Keep crepes under a cloth until time to plate dish. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 4261,"Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4262,"Raspberry Kiss 1/4 cup black raspberry liqueur (recommended: Chambord) 1/2 cup pineapple juice 2 tablespoons white cranberry juice 1 bottle dry sparkling wine Fresh raspberries, for garnish Instructions: In a pitcher, combine the liqueur, pineapple juice and cranberry juice. Chill in the fridge at least 2 hours. Pour 2 tablespoons of the mixture into flutes and top off with sparkling wine. Garnish with a fresh raspberry. ","[Prosecco, Cava, Brut Ros]" 4263,"Shrimp Cocktail 10 cups cold water 2 medium carrots, quartered 2 stalks celery, quartered 1 large onion, quartered 1 head garlic, halved 1 lemon, halved 1/2 bunch parsley 5 sprigs fresh thyme 2 bay leaves 1 pound medium or large shrimp, in the shell, rinsed 1 tablespoon kosher salt Cocktail Sauce, recipe follows Lemon wedges 1 cup ketchup 1 lemon, zest finely grated and juiced 4 teaspoons prepared horseradish, or to taste, drained 1/4 teaspoon Worcestershire sauce Hot sauce, to taste Instructions: Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve. Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein. Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve. Yield: 1 1/2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 4264,"Almendras Saladas (Salted Almonds) 2 cups blanched whole almonds 1 tablespoon extra-virgin olive oil 1 tablespoons coarse or fine sea salt Instructions: Preheat oven to 350 degrees. In a baking pan spread almonds in one layer and toast in middle of oven until golden, about 12 minutes. Toss almonds with oil and salt until coated well. Serve warm. ","[Chardonnay, Vermentino, Sauvignon Blanc]" 4265,"Thai Steak Wrap 1/2 teaspoon fresh ground black pepper 2 teaspoons coarse salt 1 tablespoon paprika 1/2 teaspoon cumin 1 tablespoon brown sugar 1/2 teaspoon cayenne pepper 1 teaspoon allspice 2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger 1 tablespoon finely chopped parsley 1 1/4 pound flank steak 1 tablespoon light sesame oil 1 1/2 tablespoons rice wine vinegar 2 tablespoons light soy sauce 1 tablespoon sugar 1 jalapeno, grated 3 scallions, thinly sliced 8 cups Napa cabbage, thinly sliced 1 carrot, shredded 1 cup cilantro, roughly chopped 6 to 8 pita wraps, warmed Instructions: In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours. Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing. In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions. Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes. Remove from heat and add cilantro. Combine sliced flank steak and cabbage slaw and serve on warm pita wraps. ","[Syrah, Grenache Blanc, Riesling, Tempranillo]" 4266,"Biscuits With Cream Gravy, Sausage and Scrambled Eggs 8 Black Pepper Buttermilk Biscuits (see below) 8 Sausage Patties (see below) Cream Gravy (see below) Chopped fresh parsley leaves, for garnish Scrambled eggs, for serving 1 pound ground pork 2 cloves garlic, smashed and chopped into a paste 1 teaspoon onion powder 2 tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh thyme 2 tablespoons canola oil Kosher salt and freshly ground pepper 2 cups whole milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour Kosher salt and freshly ground pepper 4 cups all-purpose flour, plus more for shaping 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus 4 tablespoons ( 1/2 stick), melted 1 1/2 cups buttermilk, chilled 1/2 cup heavy cream Freshly ground pepper Instructions: Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side. Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld. Form the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm. Put the milk in a small saucepan and bring to a simmer over medium heat. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat. Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4267,"Sea Bass with Clams in Lemony Escarole 4 tablespoons olive oil 4 slices pancetta 1 quart low-sodium chicken stock 1 lemon, thinly sliced 3 clove garlic, peeled 1/4 bunch fresh thyme, leaves chopped 1 bay leaf 2 bunched escarole, cleaned, leaves torn 16 small clams, scrubbed Kosher salt and freshly ground black pepper 1 teaspoon sugar 1 pound sea bass fillet, cut into 4 pieces Instructions: In a large nonstick saute pan over medium heat, add 2 tablespoons of olive oil. Add pancetta and stir with a wooden spoon so you have some nice curls. Cook for 4 to 5 minutes until crispy then remove to paper towels. Reserve pancetta fat in the pan and add the chicken stock, lemon, garlic, thyme and bay leaf. Bring to a boil then and then add escarole and clams. Cover and simmer for 15 minutes until clams open. Season with salt, pepper, and sugar. Season bass fillets with salt and pepper. Place a large saute pan over medium heat and add remaining 2 tablespoons olive oil. Once oil is smoking add the fillets, skin side down and don't move for 3 minutes. Using a fish spatula carefully pick up fillets and set in the pan over escarole and poaching broth flesh side down for 30 seconds. Divide escarole and clams with the broth on individual plates, top each with a bass fillet and garnish with the crispy pancetta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4268,"24 Karrot Gold Cupcakes 2 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 2 large eggs 1 cup sugar 1/2 cup packed brown sugar 1 cup canola oil 1 teaspoon vanilla extract 2 cups grated carrots (about 5) 1 cup chopped walnuts 1/2 stick unsalted butter 8 ounces cream cheese 3 1/2 cups powdered sugar 3/4 teaspoon vanilla extract 1/2 teaspoon cinnamon Edible gold glitter stars, for serving, optional Instructions: Preheat the oven to 350 degrees F. Whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended. Line 12 cup cupcake or muffin pan 2/3-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. For the frosting: Beat butter and cream cheese at medium speed until creamy (2-3 minutes). Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping down walls with rubber spatula each time). Add cinnamon and fold by hand into frosting. Serve within 24 hours. To assemble: Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add edible gold glitter stars if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 4269,"Cross Cultural Bulgur Wheat 1 1/2 cups bulgur wheat 4 cups water 2 tablespoons sesame oil 4 tablespoons vegetable oil 1 teaspoon minced ginger 1/2 teaspoon minced garlic Grated zest of a lemon 2 tablespoons lemon juice Salt and crushed red pepper 1 cup chopped mint 1 cup chopped cilantro 1/4 cup scallions 1/2 cup chopped jicama (or canned water chestnuts) Watercress and Boston lettuce leaves Instructions: Set bulgur wheat in a bowl and cover with water; let stand for 20 minutes. Meanwhile in a mixing bowl combine sesame and vegetable oils with ginger, garlic, lemon zest and juice and season well to taste with salt and crushed red pepper. Drain the bulgur and squeeze out as much water as you can with your hands. Combine bulgur with dressing, mint, cilantro and scallions. Fold in the jicama and adjust seasoning; serve over watercress and Boston lettuce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4270,"Turkey Roulade with Cranberry-Apricot Stuffing 1/2 cup whole almonds 2 teaspoons fennel seeds 1/3 cup Cognac or other brandy 1/4 cup water 2/3 cup dried cranberries 2/3 cup dried apricots (about 8 medium), coarsely chopped 2 medium shallots, minced 4 tablespoons unsalted butter, softened 2 teaspoons kosher salt, plus additional for seasoning Freshly ground black pepper 2 tablespoons fresh parsley leaves 2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds) 2 tablespoons vegetable oil 3 cups white wine 1/2 cup chicken broth Instructions:

1. Preheat oven to 400F.
2. Spread almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Cool to room temperature. Warm cognac and water in a small saucepan, add cranberries and apricots, and set aside until plump, about 10 minutes.
3. Coarsely chop almonds and fennel in a food processor. Add fruit with liquid, shallot, butter, 2 teaspoons salt and pepper, to taste and pulse until fruit and nuts are coarsely chopped. Add parsley and pulse once or twice more.
4. Place turkey breast halves on a cutting board. Divide and spread fruit mixture evenly over them, leaving about a 1-inch border. Starting with long end each breast, roll up and tie with butchers twine. Season generously with salt and pepper.
5. Heat a large skillet over medium-high heat, add oil, and heat until shimmering. Sear turkey roulades, turning occasionally, until golden brown, about 8 minutes. Place roulades on a rack set in a roasting pan and pour 2 cups wine over meat. Roast, uncovered, until an instant-read thermometer, inserted into meat center, registers 165F, about 1 hour and 10 minutes. Transfer breasts to a carving board, tent loosely with foil, and let rest for 5 minutes. Carve into 1-inch thick slices.
6. Place roasting pan over medium heat on stovetop. Add remaining 1 cup wine and stir using a wooden spoon to release browned bits on pan bottom. Add chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper. Serve turkey with pan sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4271,"Cherry Bomb Barbecue Sauce 1 yellow onion, chopped fine 2 tablespoons vegetable oil 1 can cherry juice concentrate 1 cup red wine vinegar 3 chipotle peppers, stems removed 4 packages dried sour cherries 8 cloves garlic, chopped fine 1 tablespoon paprika 6 to 8 pickled cherry peppers, stems removed 2 tablespoons tomato paste 1 cup sour cherry preserves One 12-ounce jar roasted red peppers, with liquid 2 tablespoons rye or bourbon whisky 2 tablespoons sugar (or more) Salt to taste Instructions: In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes. Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth. Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 4272,"Corn Tortillas 4 to 5 tablespoons lukewarm water 1 teaspoon kosher salt 1 1/2 to 2 pounds Nixtamal, recipe follows 1 pound dried corn kernels, approximately 2 cups 6 cups water 1/2 -ounce slaked lime* (commonly called cal), approximately 2 tablespoons Instructions: Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes. *You may also make tortillas from pre-ground masa flour following the directions on the bag. Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F. Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel. Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week. Nixtamal: Rinse the corn under cool water; drain and set aside. Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 to 45 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate. Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating. Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4273,"Sangria 1 (750-ml) bottle red wine 1/2 cup brandy or cognac 1/4 cup orange liqueur (recommended: Cointreau) 2 tablespoons superfine sugar 1/2 cup orange juice 1/2 cup club soda 1 medium unpeeled orange, sliced 1 unpeeled lemon, sliced Instructions: In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon, and chill. Serve over ice. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 4274,"Incredible Baked Cauliflower and Broccoli Cannelloni Sea salt 1 pound broccoli, washed, florets and stalks chopped 1 pound romanesco or white cauliflower, washed, florets and stalks chopped Olive oil 7 cloves garlic, peeled and finely sliced 1 small bunch fresh thyme, leaves picked 1 (1-ounce) can best-quality anchovies in oil, drained and chopped, oil reserved 2 to 3 small dried chiles, crumbled Freshly ground black pepper 2 cups good-quality tomato sauce Good-quality red wine vinegar 2 cups creme fraiche 7 ounces Parmesan, finely grated 16 cannelloni tubes 1 small bunch fresh basil, leaves picked 7 ounces good-quality mozzarella cheese Extra-virgin olive oil 4 large handfuls arugula leaves, washed and dried 1 lemon Instructions: This is a twist on the classic Italian dish of orecchiette with broccoli, anchovies and garlic - I've added cauliflower and made it an oven-baked dish. The flavors are amazing. Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water. Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly - overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side - I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar. Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down. Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up - don't be stingy! - and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top. Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread. \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
   ","[Barolo, Barbaresco, Chianti, Dolcetto]" 4275,"Lemon Butter 1/4 pound unsalted butter, at room temperature 2 teaspoons grated lemon zest 1 teaspoon kosher salt Instructions: Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling]" 4276,"Casablanca Bisteeya Burgers 3/4 cup mayonnaise 2 lemons, zested 1 1/2 pounds ground turkey 2 eggs 1 cup finely ground almonds 2 tablespoons chopped fresh ginger 2 teaspoons ground cinnamon 1 tablespoon chopped garlic 1 1/2 teaspoons kosher salt 1/2 teaspoon ground black pepper 4 tablespoons butter 2 large onions, sliced into thin half-rounds 2 pinches saffron 1 teaspoon kosher salt 2 tablespoons sugar Vegetable oil, for brushing on the grill rack 6 brioche rolls (hamburger bun size), split Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the mayonnaise: Combine the ingredients in a small bowl. Refrigerate until serving. For the patties: Combine the turkey and eggs in a large bowl. Add the almonds, ginger, cinnamon, garlic, salt and pepper. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the rolls. Refrigerate until grilling. For the onions: Heat the butter in a medium-sized fire-proof skillet on the grill. Once the foam subsides, add the onions, saffron and salt. Sprinkle with the sugar and saute until golden brown, 5 to 8 minutes. Cover and set aside. When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently and grill an additional 4 minutes, or until the meat reaches an internal temperature of 165 degrees F on an instant-read thermometer. Remove from the grill and let rest tented with foil, about 3 minutes. While the patties rest, place the rolls, cut side down, on the grill and toast lightly, about 2 minutes. To assemble the burgers: Thinly spread the roll tops and bottoms with the mayonnaise, place the patties on top of the roll bottoms, and top the patties with equal portions of the onions. Add the roll tops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 4277,"Roasted Peach and Rosemary Turkey Breast with Stuffing 2 cups plus 2 tablespoons apple cider 1/4 cup kosher salt, plus more for the turkey 3 to 5 sprigs fresh thyme 3 sprigs fresh rosemary One 3-pound boneless turkey breast with skin 1/2 cup finely chopped onion 1 tablespoon olive oil, plus more for the turkey One 10-ounce bag frozen peeled and sliced peaches, chopped 2 tablespoons honey 1 tablespoon brown sugar 1 teaspoon Worcestershire sauce Freshly ground black pepper One 12-ounce bag stuffing mix \u2013 Sunny did the Stuffing Cubes (some come crushed) 1/4 cup loosely packed chopped fresh parsley 4 tablespoons unsalted butter 1 cup chopped celery 1 cup chopped onion 1 tablespoon chopped fresh thyme 5 to 6 fresh sage leaves, chopped 4 cloves garlic, grated on a rasp grater Kosher salt and freshly ground black pepper 2 1/2 cups turkey or chicken stock Instructions: For the turkey: In a large bowl, whisk together 2 cups apple cider, 1/4 cup salt, the thyme and rosemary. Add the turkey breast and enough cold water to cover the bird. Cover and let brine in the refrigerator 2 hours. Position the oven racks in the top and bottom of a countertop oven and preheat to 425 degrees F. (For Ninja Foodi \u2013 the setting is \u201cAir Roast 425 degrees F) Saute the onions in 1 tablespoon olive oil in a small saucepan over medium heat until softened, about 5 minutes. Add the peaches, honey, brown sugar, Worcestershire sauce and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until the peaches break down and the glaze thickens, about 12 minutes. Remove the turkey from the brine and pat dry with paper towels (discard the brine). Brush with olive oil and sprinkle with pepper. Place the turkey in an 11.5-by-14-inch roasting pan. Cook on the bottom rack until the skin begins to turn golden, about 15 minutes. Lower the oven temperature to 350 degrees F and brush the top generously with the glaze (For the Ninja grill it was \u201cAir Roast 350 degrees F). Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 160 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise. For the stuffing: Meanwhile, mix the stuffing mix with the parsley in a large bowl and set aside. Add the butter, celery, onion, thyme, sage and garlic to a large pan over medium heat. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned, about 10 minutes. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). Transfer the mixture to a 12-by-8-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake on the top rack at 350 degrees F for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more. (For Ninja foodi it was \u201cAir Roast 350 degrees F). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4278,"Chorizo Nachos 9 ounces raw pork chorizo, removed from casing 1/2 cup chopped white onions 3/4 cup white wine
   1 lemon, juiced
   1 pound shredded Monterrey Jack cheese
   1 tablespoon cornstarch
   One 11-ounce package tortilla chips
   1 tablespoon chopped fresh cilantro 1 tablespoon chopped chives Instructions: In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes. Add the onions and cook until translucent, about 4 minutes. Transfer to a paper towel to drain off excess fat. In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low. Add the cheese and cornstarch and whisk until the cheese is fully melted. Arrange the tortilla chips on a serving platter. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture. Garnish with the cilantro and chives. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 4279,"Praline Bread Pudding 1 tablespoon butter 4 eggs 1 cup light brown sugar 1/2 teaspoon ground cinnamon Pinch ground nutmeg 1 teaspoon pure vanilla extract 3 cups heavy cream 1 cup milk 6 cups 1/2-inch day-old bread cubes 2 cups crumbled Pecan Pralines, recipe follows 2 cups Anglaise Sauce, recipe follows 1 cup light brown sugar 1/2 cup granulated sugar 1/2 cup heavy cream 4 tablespoons unsalted butter 2 tablespoons water 1 cup pecan halves 2 cups heavy cream 1 cup milk 1/2 vanilla bean, split and scraped 6 large egg yolks 1/2 cup granulated sugar Instructions: Preheat the oven to 350 degrees F. Grease muffin tins with the butter. In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours. Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce. In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving. Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon. Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 4280,"Filipino Whole Grilled Fish with Tomato-Onion Salsa 2 whole black sea bass or snapper (2 pounds each), gutted and scaled 10 ripe Campari or 5 plum tomatoes, diced (about 2 cups) 1 red onion, diced 2 scallions, chopped 2 tablespoons fish sauce 1 tablespoon soy sauce Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for the grill Juice of 1 lime Instructions: Preheat a grill to 400? F to 450? F: For a gas grill, preheat to high; for charcoal, heat enough coals for medium-high heat, layering the coals at least halfway to the cooking grate. Trim the top and side fins of the fish using kitchen scissors. Score the skin on both sides with 3 or 4 long diagonal slits. Pat dry with paper towels and bring to room temperature, about 30 minutes. Meanwhile, make the salsa: Stir together the tomatoes, red onion, scallions, fish sauce and soy sauce in a medium bowl. Reserve 1/2 cup in a separate bowl. Season the cavity of each fish with salt and pepper, then evenly stuff with the reserved 1/2 cup salsa. Use a metal skewer to pin the cavity shut. Brush the outside of the fish with the olive oil and season generously with salt and pepper. Lightly oil the grill grates. Grill the fish, turning once, until cooked through and the skin is slightly charred, 12 to 15 minutes per side. If the skin sticks a bit, carefully loosen with a metal spatula. Transfer the fish to a platter and let rest 10 minutes. Stir the lime juice into the remaining salsa. Spoon some of the salsa over the fish; serve the rest on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4281,"Spaghetti Frittata 10 eggs 1 tablespoon olive oil 1 small onion, sliced thinly into half moons 1 bunch fresh spinach (about 1/2 pound) washed, dried and coarsely chopped (5 cups) 1/4 cup sun-dried tomatoes, reconstituted in boiling water for 10 minutes, chopped 1 large clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups cooked whole-wheat spaghetti tossed with 1/2 cup marinara sauce 1/3 cup grated Parmesan Instructions: In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside. Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle. Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 4282,"Spaghetti with Pepita Pesto and Cactus Kosher salt 8 ounces spaghetti 1 28-ounce can or jar nopalitos (cactus), drained 1/3 cup pepitas (green pumpkin seeds) 1 bunch fresh cilantro, leaves only (about 3 cups) 2 cloves garlic, sliced 1/3 cup extra-virgin olive oil 1 tomato, finely chopped 1 Fresno cl pepper, finely chopped (remove seeds for less heat) 1/3 cup crumbled Cotija cheese Freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the cactus during the last 1 minute of cooking. Reserve 1 cup cooking water, then drain. Return the pasta and cactus to the pot. Meanwhile, spread the pepitas on a baking sheet and toast in the oven until golden, about 8 minutes. Let cool 5 minutes, then transfer to a blender. Add the cilantro, garlic, olive oil and 1/2 cup of the reserved cooking water and puree until smooth. Add the pepita pesto, tomato, cl and all but 2 tablespoons of the cheese to the pot with the pasta and cactus; toss to combine, slowly adding the remaining 1/2 cup cooking water as needed to loosen. Season with salt and pepper. Serve topped with the remaining 2 tablespoons cheese. ","[Syrah, Tempranillo, Garnacha, Barbera]" 4283,"Braised Short Ribs with Seared Shrimp and Grits 4 ounces beef short rib Salt and freshly ground black pepper 4 ounces mirepoix (equal parts chopped celery, carrots and onions) 1 cup red wine 2 ounces beef stock 1/2 cup stone-ground white grits 2 ounces cream cheese or mascarpone 2 tablespoons sliced green onions 2 ounces grapeseed oil 2 ounces green beans 4 jumbo shrimp (size 16/20), peeled and deveined 2 ounces goat cheese Instructions: Preheat the oven to 200 degrees F. Heat a high-sided saute pan over medium-high heat. Sprinkle the beef with salt and pepper, and then sear the meat to render the fat. Add the mirepoix and cook to caramelize the vegetables. Deglaze with the wine and reduce. Add the beef stock, then transfer to the oven and cook until tender, 3 hours. Cook the grits according to the package instructions, then mix in the cream cheese and green onions to finish. Heat the grapeseed oil in a large saute pan and saute the green beans and shrimp until cooked through, 5 minutes. Season with salt and pepper, then add the goat cheese. On a serving plate, add a line of grits, place the short rib on one area with some of the sauce from the bottom of the braising pan. Place the green beans next to the short rib and the shrimp over the green beans. Serve hot. ","[Cabernet Sauvignon, Pinot Noir, Barolo, Tempranillo]" 4284,"Ploughman's Lunch Fig or lemon leaves, for decoration Chunk of good English Cheddar Jar of Chutney Baked Virginia Ham, thickly sliced, recipe follows Crisp apples, cut up Celery stalks with leaves, cut in half lengthwise Bunch radish, sliced in half Soft Hard-Boiled Eggs, recipe follows Baby carrots Loaf of crusty bread, thickly sliced Unsalted butter, softened One 14- to 16-pound fully cooked, spiral-cut smoked ham, on the bone 6 garlic cloves 8 1/2 ounces mango chutney 1/2 cup Dijon mustard 1 cup light brown sugar, packed 1 orange, zested 1/4 cup freshly squeezed orange juice 6 extra large eggs Kosher salt and freshly ground black pepper Instructions: Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve. Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. 2002, Barefoot Contessa Parties!, All Rights Reserved Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 4285,"Parisian Onion Soup 4 sweet onions, very thinly sliced 4 tablespoons butter or good oil 2 heaping tablespoons flour 1/2 cup white wine 1 quart beef consomme Grated snappy cheese (Parmesan cheese) Rye bread, sliced thin and toasted Instructions: In a saucepan, brown the onions in the fat, sprinkle with flour and stir while it simmers for 10 minutes. Deglaze with white wine. Meanwhile heat the consomme. Add it to the onions and let boil slowly until the onions are tender. Spread the cheese thickly on the toast and melt under a quick broiler. Pour the soup into a hot soup tureen, cover with the toast and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4286,"Pineapple Clafouti 2 cups fresh pineapple, diced 1/2 cup sugar 8 tablespoons unsalted butter, room temperature 2 eggs 1 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 teaspoons baking soda Pinch kosher salt Instructions: Preheat the oven to 375 degrees F. In a medium bowl, sprinkle the pineapple with half of the sugar, and set aside. In another medium bowl, beat together the butter, remaining sugar, and eggs. In a third medium bowl, combine the flour, cinnamon, cloves, ginger, nutmeg, baking soda, and salt. Add the wet ingredients to the dry, and fold in 2/3 of the pineapple. Spoon the mixture into a small baking dish, or 4 ramekins, and scatter the rest of the pineapple onto the top. Bake for 16 to 22 minutes, or until a toothpick comes out cleanly. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 4287,"Herbed Chicken and Walnuts Over Pasta 3/4 pound fusilli lunghi pasta 1/4 cup vegetable oil 1 onion, chopped 3/4 pound ground chicken 1 cup shelled walnuts 1/3 cup minced fresh parsley 1 tablespoon paprika 1/2 cup plain, non-fat yogurt Salt and freshly ground pepper to taste Instructions: Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4288,"Air Fryer Steak with Garlic-Herb Butter One 1-pound sirloin steak, about 1 inch thick Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 small clove garlic, finely grated
1/4 teaspoon crushed red pepper flakes
Instructions: Allow the steak to sit at room temperature for 30 minutes before cooking. Preheat a 3.5-quart air fryer to 400 degrees F. Season the steak on both sides with a generous pinch of salt and several grinds of black pepper. Place the steak in the center of the air fryer basket and cook until desired doneness, about 10 minutes for medium-rare, 12 minutes for medium and 14 minutes for medium-well. Transfer the steak to a cutting board and allow to rest, about 10 minutes.
Meanwhile, mash together the butter, parsley, chives, garlic and crushed red pepper in a small bowl until combined. Slice the steak against the grain into 1/4-inch-thick pieces. Top with the garlic-herb butter.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4289,"Grilled Polpette Kababs 1/2 cup whole-milk ricotta cheese, such as Calabro 1/4 cup panko breadcrumbs
1/4 cup whole milk
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon Calabrian chili paste
1 large egg
1 pound 80/20 ground beef chuck
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 cup jarred marinara sauce
Instructions: Heat a grill pan over medium heat. Mix together the ricotta, breadcrumbs, milk, oregano, salt, chili paste and egg in a medium bowl to combine. Add the beef, Parmesan and parsley and mix just to combine. Form a scant 1/4 cup of meat mixture around the top part of a skewer. Continue with the remaining meat mixture and skewers. Grill the kababs until deep brown and cooked through, about 4 minutes per side. Remove to a platter and serve with the warmed marinara. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 4290,"Stuffed Mini Peppers 16 fresh cherry peppers 1/4 cup extra-virgin olive oil Kosher salt 8 ounces creamy goat cheese, at room temperature 4 scallions (green and white parts), thinly sliced 3 tablespoons pine nuts, toasted Grated zest and juice of 1/2 large lemon Instructions: Preheat the oven to 375 degrees F. Prepare the peppers: Lay each pepper sideways on a flat surface and cut off the top so it\u2019s like a little hat for the rest of the pepper. Use a paring knife to carefully cut away any seeds stuck to the top. Use the paring knife or a small spoon to scoop any seeds from inside the pepper. In a large bowl, toss the pepper tops and bottoms with 2 tablespoons olive oil and 1 tablespoon salt. Heat a large saute pan over medium heat. When it is hot, drop in the pepper tops and bottoms and cook until they are browned and slightly wilted, 3 to 5 minutes. Tilt the pan so the peppers spill out onto a baking sheet. Set aside to cool. Prepare the filling: Use a rubber spatula to spread the goat cheese over the bottom and up the sides of a medium bowl so that you can season it evenly. Sprinkle 1 tablespoon salt, the scallions and the pine nuts all over the cheese. Mix to blend. Taste to make sure the flavors are balanced.
Fill and bake the peppers: Use a small spoon to stuff the peppers with the cheese mixture and then arrange them on a baking sheet with room between them. (Reserve the tops.) Bake until the filling is hot in the center, 8 to 10 minutes (test the center with the tip of a knife).
Make the dressing and finish the dish: In a small bowl, whisk together the lemon zest, lemon juice and remaining 2 tablespoons olive oil. Remove the peppers from the oven and drizzle with the lemon dressing. Top the peppers with the reserved tops. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4291,"Apple Pie Coffee Cake 2 large eggs 1 tablespoon vegetable oil 1/4 teaspoon pure vanilla extract 3/4 cup sugar 1 cup unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice or nutmeg 1/4 teaspoon salt 2 cups peeled, cored, and thinly sliced firm tart apples (about 1 1/2 pounds) 1 tablespoon turbinado (raw) sugar, for sprinkling on top Instructions: Preheat the oven to 375 degrees F (350 degrees if using a Pyrex or dark-finish pie plate). Grease a 10-inch pie plate. In a medium bowl, combine the eggs, oil, vanilla, and sugar, beating with a wooden spoon until thick, about 1 minute. Add the flour, baking powder, cinnamon, allspice, and nutmeg, and salt. Beat vigorously until the batter has a crumbly consistency, about 1 minute. Fold in the apples and mix until the apples are evenly coated and the batter becomes moist and smooth. There will be lots of apples, held together by a relatively stiff batter. Scrape the batter into the prepared pan and smooth into an even layer with a metal spatula. Sprinkle the top evenly with the sugar. Bake on the center rack of the oven 30 to 35 minutes, until the center is firm when gently pressed. A cake tester inserted into the center should come out clean, the top and bottom of the cake should be deep brown, and the apples should be tender when pierced with a knife. Remove from the oven and cool at least 1 hour in the pan on a folded tea towel. Serve warm or room temperature, cut in wedges from the pie pan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4292,"Blender Hollandaise 1 large egg yolk 1 1/2 teaspoons freshly squeezed lemon juice Pinch cayenne pepper 4 tablespoons (1/2 stick) unsalted butter 1/2 teaspoon kosher salt Instructions: Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine. Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4293,"Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc 1 tablespoon olive oil 2 large shallots, chopped Kosher salt 2 tablespoons tomato paste 1/4 cup dry white wine 1/4 cup white wine vinegar 3/4 cup heavy cream 1 1/2 sticks unsalted butter, cut into small pieces 1/4 cup fresh lemon juice 2 ounces white chocolate, such as Ghiradelli, broken into pieces 1 tablespoon canola oil 12 large sea scallops, muscles removed from sides if needed Kosher salt and freshly cracked black pepper 2 tablespoons unsalted butter Fresh pea tendrils Chopped tomatoes 1/2 lemon, juiced Olive oil Kosher salt and freshly cracked black pepper Instructions: For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate. For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side. Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4294,"Guinness Float 2 cups milk 2 cups heavy cream 1 cup sugar 1 vanilla bean, scraped 1 1/4 cups egg yolks 1 cup Guinness beer 1/2 cup butter 1/2 cup sugar 1/2 cup honey 1/2 cup glucose* 1/2 cup shredded unsweetened coconut 24 ounces Guinness beer (2 bottles) Instructions: To make the ice cream: Combine the milk, heavy cream, sugar, and vanilla bean in a saucepan and bring to a boil over high heat. Pour 1/4 cup of the hot mixture in a steady stream over the egg yolks, whisking constantly. Repeat until all the milk mixture has been added. Strain the ice cream base through a fine sieve and cool in an ice bath. When the mixture is cool add the beer, transfer to an ice cream maker, and process according to the manufacturer's instructions. Spoon the ice cream into a plastic container and freeze for at least 1 hour before serving. Preheat the oven to 300 degrees F. To make the coconut straws: Combine the butter, sugar, honey, and glucose in a heavy-bottomed pan. Heat the mixture over medium-high heat until a candy thermometer indicates a temperature of 280 degrees F. Stirring constantly, remove the pot from the stove. Add the coconut, then quickly and carefully spread the mixture out on a parchment lined baking sheet. Cool the mixture then cut 4 1/4-inch wide strips. Place the strips on a non-stick baking sheet (preferably a silpat) then bake until golden, about 10 to 15 minutes. Cool the strips for 5 minutes (the strips should be firm but pliable) then roll them into thin straws. Fill 4 tall, chilled beer glasses with 3 scoops of ice cream each. Pour beer into each glass then top with another scoop or 2 of ice cream. Garnish with the coconut straws and serve. ","[Pinot Grigio, Riesling, Gewrztraminer, Moscato]

" 4295,"Stuffed Tomatoes 4 large heirloom tomatoes Extra-virgin olive oil Kosher salt and freshly ground black pepper 8 ounces 80/20 ground beef 2 cloves garlic, minced or grated 1 small red onion, diced Zest of 1 lemon 1/2 cup finely chopped mint 1/2 cup finely chopped parsley 1 1/2 cups cooked long grain rice 1/4 cup toasted pine nuts 4 ounces goat cheese 2 tablespoons panko breadcrumbs Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper. Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese. Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4296,"Cheese-Stuffed Pepper Christmas Tree 8 cups popped popcorn 20 multicolored mini sweet peppers with stems (about 1 pound)
1 pound chevre goat cheese, at room temperature 4 teaspoons fresh thyme leaves, chopped 1 clove garlic, finely grated Kosher salt and freshly ground black pepper 4 large bunches curly kale, such as red Russian, stems trimmed flush with the leaves Instructions: For the popcorn garland: Thread 10 feet of unflavored, unwaxed dental floss through a sewing needle. Knot one end of the floss. Thread the needle through the softer part of each piece of popcorn, avoiding the harder shell. (Threading through the shell may cause the popcorn to break.) Slip off the needle and knot the other end of the floss to make a popcorn string. For the pepper garland: Poke a hole in one side of a pepper with a chopstick about 1/2 inch from the stem end, taking care not to pierce through the other side of the pepper. Twist the stick to slightly widen the hole. Repeat with the remaining peppers. Mix together the goat cheese, thyme, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until combined. Transfer to a pastry bag fitted with an 1/8-inch round tip. Carefully pipe the cheese filling into each pepper through the hole; do not overstuff the peppers or they may split. Refrigerate until ready to use. (This step can be done a day ahead.) Separate the kale into small, medium and large leaves. Using the largest leaves, start at the bottom of a 24-by-6-inch Styrofoam cone and begin to cover the cone with the leaves stem-end up. Overlap each leaf slightly and secure with a toothpick through the widest part of the stem, leaving about 1/2 inch of the toothpick showing. Work your way up the cone in rows, going from the larger leaves to the smaller leaves and overlapping the leaves and rows slightly, until only about 1 row of the cone remains exposed. To make the last row, position the kale leaves stem-end down, forming the top of the tree and covering the tip of the cone. Cover any thin areas or exposed Styrofoam with the remaining leaves. Chill until ready to decorate.
Cut twenty 18-inch-long pieces of narrow decorative ribbon. Tie each piece around the stem of a pepper in a secure knot.
Wind a 12-foot-piece of wider decorative ribbon around the tree, starting at the bottom and working your way up. Attach a pepper to the wider ribbon on the tree using the narrow ribbon to tie a decorative bow, so the pepper dangles from the wider ribbon (it should be secure but also be easy to untie and remove). Continue with the remaining peppers, spacing them about 6 inches apart on the wider ribbon. As you're working, hook each pepper bow to a toothpick end for support, adding additional toothpicks if necessary, until the tree is covered on all sides with the peppers. Decorate with the popcorn strand. Carefully transfer to a gold foil-covered 12-inch cake plate.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 4297,"Cheesy Vegetable Manicotti 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced
1 medium yellow onion, chopped
1 small zucchini, finely diced
1 small yellow squash, finely diced
Salt and freshly ground black pepper
One 15-ounce container whole-milk ricotta
1/2 cup finely grated Parmesan cheese 3 tablespoons chopped fresh flat-leaf parsley leaves 1 large egg, beaten
One 28-ounces can whole peeled San Marzano tomatoes 1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves Neutral oil or nonstick cooking spray, for the baking dish 12 manicotti shells, cooked according to package instructions and drained
1 1/2 cups grated mozzarella cheese 1/4 cup grated Parmesan cheese Instructions: For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool. Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine. For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil. For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray. Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells. Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4298,"Fennel and Orange Salad 1 orange 1 large bulb fennel, halved, cored and thinly sliced (about 2 cups), plus fennel fronds, for serving 1 tablespoon extra-virgin olive oil 2 teaspoons white wine vinegar Kosher salt and freshly ground black pepper Instructions: Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4299,"Wolfgang's 16-layer Chocolate Cake 10 eggs, separated 1 1/4 cups granulated sugar 1 1/4 cups powdered sugar 1/2 cup all-purpose flour 1/2 cup cocoa powder 1/2 cup almond meal 1/2 teaspoon salt 1 cup water 1 cup sugar 1 tablespoon instant espresso 1 cup water 1 cup sugar 9 egg yolks 1 pound bittersweet chocolate, melted 2 cups heavy cream, whipped Chocolate Ganache, recipe follows Cocoa powder Instructions: To prepare the chocolate cake: preheat the oven to 375 degrees F. Butter 4 (12 by 18 by 1/2-inch) baking sheets, line with parchment paper and butter paper. In a mixing bowl, combine the egg yolks and granulated sugar. Cook over a double boiler while whisking until triple in volume, and until the mixture reaches 110 degrees F. In another mixing bowl, beat the egg whites until soft peaks. Add the powdered sugar, a little at a time, and continue to beat until stiff but still shiny. Whisk 1/4 of the meringue into the egg yolk mixture. Gently fold the remaining meringue into the mixture. Combine the flour, cocoa, almond meal and salt. Sift and gently fold into the egg mixture, a little at a time. Divide evenly into the 4 buttered baking sheets and with an offset spatula, spread evenly. Bake for 10 to 12 minutes or spongy and cooked. Reserve and allow to cool completely. To prepare the Coffee Syrup: in a saucepan, bring the water and sugar to a boil for 2 minutes. Turn off heat and stir in instant espresso. Reserve until needed. To prepare the Chocolate Mousse: in a saucepan, bring the water and sugar to a boil. Lower to a simmer and reserve. In a mixing bowl, using a whisk, whip the egg yolks on high speed until light and ribbony. Lower the speed and whisk in the hot syrup. Continue to beat until slightly cool. Fold in the melted chocolate and lastly, fold in the whipped cream. Reserve until needed. To assemble the 16 layer cake: Cut each cake into 2 pieces horizontally. Place the first layer on a piece of cardboard. Brush with some of the coffee simple syrup. Spread 1/8 of the chocolate mousse evenly over the cake. Top with another layer of genoise and repeat the process until you have 8 layers of genoise brushed with coffee simple syrup and chocolate mousse. Chill for 2 hours. Trim off about 1/4-inch from all the sides with a serrated knife that has been dipped in hot water. Pour the ganache over the top of the cake, and using an offset spatula, spread the ganache to evenly cover the top and sides of the cake. Refrigerate for 20 minutes, or until the chocolate hardens. Dust the top with cocoa powder. 2 cups heavy cream 10 ounces bittersweet chocolate, chopped Bring the cream to a simmer in a heavy saucepan. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and whisk until the mixture is smooth. Cool slightly. ","[Pinot Noir, Barolo, Tempranillo, Cabernet Sauvignon]" 4300,"Grilled Quail with Lingonberry Sauce 2 shallots, roughly chopped 1 tablespoon unsalted butter, plus 2 tablespoons, melted (for brushing on quail) 1 small duck breast, with fat left on 1 egg 1/4 teaspoon salt Freshly ground black pepper 1 tablespoon brandy 1/2 cup heavy cream 2 tablespoons dried cranberries 4 semi-boneless quails 4 tablespoons lingonberries, stirred in sugar, optional Instructions: Preheat oven to 350 degrees F and grill to medium heat. In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned. Refrigerate the cooked shallots until cold. Cut the duck breast into 1/2-inch pieces. In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy. Puree until mixture is a very fine paste. Add the cream and dried cranberries and pulse the mixture just until it is well incorporated. Spoon or pipe the duck mixture into the cavities of each quail. Shape each quail into its natural shape and secure with a band of aluminum foil or string. Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper. Grill the quail lightly on both sides and place them in a buttered baking pan. Finish the quail in the oven for about 15 minutes until cooked. Serving suggestions: place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle. Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars.) ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 4301,"Blood Orange Whole-Wheat Ricotta Pancakes 1 cup white whole wheat flour 1/2 tablespoon baking powder 1/2 teaspoon salt 1 cup ricotta 1/2 cup almond milk 1/2 teaspoon vanilla 1 teaspoon blood orange zest plus 2 tablespoons blood orange juice 1 egg 2 tablespoons butter
1/3 cup maple syrup 1/4 teaspoon blood orange zest
Blood orange slices, for garnish Instructions: For the pancakes: In a medium mixing bowl, whisk together the flour, baking powder and salt until combined.
In a small mixing bowl, whisk together the ricotta, almond milk, vanilla, blood orange zest and juice and egg until combined.
Add the wet ingredients to the dry and stir to combine until the ingredients are just moistened (be careful not to overmix).
In a large nonstick pan or griddle, heat the butter over medium heat. For each pancake, add 1/4 cup of batter to the pan, spreading the batter out with the back of the measuring cup into a round shape.
Cook until the surface of the pancakes starts to bubble, about 3 minutes. Flip the pancakes over with a spatula and cook until the second side is lightly browned, 3 minutes more. Serve warm with blood orange syrup, if desired.
For the blood orange syrup: Stir together the maple syrup and blood orange zest and heat in the microwave until warm, about 15 seconds. Drizzle over the pancakes and serve with additional blood orange slices. ","[Syrah, Pinot Grigio, Vermentino, Grenache Blanc]" 4302,"Pickley Muffuletta Sub 3 cups drained giardineria, chopped, plus 1/2 cup giardineria brine 1/2 cup pitted pimento-stuffed green olives, sliced 1/2 cup pitted kalamata olives, sliced 1/2 cup drained pepperoncini rings 1/2 small red onion, thinly sliced 1/2 cup loosely packed fresh parsley leaves, chopped 1/4 cup extra-virgin olive oil 1 garlic clove, finely chopped One 24-inch or two 12-inch soft hoagie rolls 1/4 cup mayonnaise 3/4 pound sliced provolone 1/2 pound sliced mortadella 1/2 pound sliced deli ham 1/4 pound sliced Genoa salami Instructions: Toss the giardineria, brine, green and kalamata olives, pepperoncini, onion, parlsey, olive oil and garlic together in a medium bowl. Cover and refrigerate for at least 1 hour; the mixture can be made up to a day ahead.
Slice the hoagie roll in half lengthwise, leaving the bottom half slightly thicker than the top half. Put both sides cut-side up and spread the mayonnaise evenly over the two. Top each side with the olive salad and drizzle with any remaining liquid from the bowl.
Shingle half of the provolone on the bottom bun, top with the mortadella (fold the meat as needed to fit), ham, and salami and finish with the remaining provolone. Carefully flip the top bun onto the bottom and press together. Wrap and refrigerate 2 hours. Slice into 12 to 14 small sandwiches, skewering each with a toothpick. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4303,"Piggy Pancakes 2 cups Original Bisquick mix 1 cup milk 2 eggs Fresh blueberries, chocolate chips or raisins Instructions: Heat griddle or skillet over medium-high heat or to 375degreesF. In medium bowl, stir Bisquick mix, milk and eggs until blended. Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears. Cook pancakes until edges are dry. Turn; cook until golden. To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use blueberries for eyes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 4304,"Hot Open-Face Roast Beef Sandwiches 1 1/2 pounds red-skinned potatoes, pierced with a fork 4 tablespoons unsalted butter 3/4 to 1 cup milk Kosher salt and freshly ground pepper 1/2 medium onion, sliced 3 tablespoons all-purpose flour 2 1/2 cups low-sodium chicken broth 2 teaspoons Worcestershire sauce 4 thick slices sourdough bread 3 tablespoons dijon mustard 1 tablespoon prepared horseradish 3/4 pound sliced roast beef 1/2 bunch watercress, woody stems removed 1/4 cup chopped fresh parsley Instructions: Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler. Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes. Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 4305,"True Orange Sabayon 2 large egg yolks 1 large egg 1 teaspoon grated orange zest 2 tablespoons fresh orange juice 2 tablespoons white wine 6 dashes hot pepper sauce 1/2 teaspoon salt Instructions: Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 4306,"Scones with Orange Butter 6 ounces butter 3 teaspoons grated orange zest 7 ounces confectioners' sugar, sifted 2 pounds flour, sifted Pinch salt 3 heaping teaspoons baking powder 2 ounces granulated sugar 1 orange zest, finely grated 6 ounces butter 3 eggs 2 cups milk 1 egg 1 teaspoon milk 2 ounces granulated sugar for top of scones Instructions: Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your \best\ hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4307,"Classic Lemon Chicken with Sauteed Spinach 2 lemons 4 chicken cutlets, pounded thinly into scallopini Salt and pepper Flour, for dredging 6 tablespoons extra-virgin olive oil 6 tablespoons butter 2 cloves garlic, peeled 16 caper berries 10 large green olives 1/2 cup dry white wine 1 cup chicken stock or broth 2 tablespoons chopped Italian parsley Sauteed Spinach, recipe follows 3 tablespoons extra-virgin olive oil 5 cloves garlic, peeled 2 pounds spinach Salt and pepper Instructions: Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside. Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel. When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce. Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini. Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4308,"Red Wine Sangria 2 bottles red Spanish table wine 1 cup brandy 1/2 cup triple sec 1 cup orange juice 1 cup pomegranate juice 1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled) Orange slices Apple slices Blackberries Pomegranate seeds Instructions: Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving. ","[Tempranillo, Garnacha, Merlot, Cabernet Sauvignon]" 4309,"Smore Pizza, Not Just for Kids 2 store-bought pizza doughs 1/2 cup bench flour 1/4 cup cornmeal 1/4 cup slivered almonds 3 tablespoons unsalted butter 1 sleeve graham crackers, crushed 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 3 cups mini marshmallows 2 bars dark chocolate Instructions: Preheat oven to 450 degrees F. Sprinkle flour on a work surface and roll out each piece of dough into a 12 to 14-inch round, 1/4-inch thick. Dust a pizza peel with cornmeal and slide onto the pizza stone. Bake for 6 to 8 minutes or until just beginning to brown. While pizza crust is baking, toast almonds in a saute pan over medium-high heat. Remove almonds to a plate, and in the same pan, melt the butter. When butter is melted, add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes. Remove from heat and set aside. Remove pizza from oven and top with half of the marshmallows, randomly place 1 bar of chocolate over marshmallows and return to the oven, 3 to 5 minutes or until marshmallows are puffed and lightly browned. Remove pizza from oven, sprinkle with half of the graham cracker mixture and top with half of the toasted slivered almonds. Repeat for the second pizza. Let the pizzas rest for 3 to 4 minutes, then slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4310,"Mike's Dry Rub 3 1/2 ounces meat tenderizer 4 1/2 ounces meat enhancer 2 3/4 ounces steak seasoning 8-ounces Greek seasoning 2 1/2ounces garlic pepper 3 ounces paprika Lite soy sauce Worcestershire sauce Olive oil 50 steaks Instructions: Mix all seasonings together in a large bowl. After mixing, put the ingredients in containers fixed with lids with large holes (due to the size of the steak seasoning or garlic pepper) for applying to the steaks. Lay all your steaks out on freezer paper. Use a fork to tenderize each steak (double tenderize any tough spots). Apply 1 tablespoon seasoning to each steak and let sit for 5 minutes. Apply 1 teaspoon each of soy sauce, Worcestershire and olive oil to each steak. Rub this into meat, making sure liquid and dry seasonings cover steak thoroughly! Let sit 1 hour. Then repeat on other side. After turning meat and seasoning, start your charcoal fire. Let the charcoal burn down until the ash is white (approximately 45 minutes to l hour). Preheat grill to 350 degrees F. Cook steaks 8 minutes on each side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4311,"Robert May's Salmon 2 pounds darne of salmon (thick slice cut across the fish, just behind the head) 3 oranges, peeled and sliced 2 teaspoons freshly grated nutmeg Salt Red wine Juice of 1 orange Instructions: Skin the darne of salmon. In a saute pan, or other pan just large enough to accommodate the fish, make a layer of orange slices. Put the salmon on top and season with the nutmeg and salt to taste. Pack the remaining orange slices around the sides and over the top. Pour on the wine and orange juice and bring to the boil. Cover and simmer for 15 minutes or until the salmon is just cooked. Serve with triangles of toasted bread--made from good bread, not sliced or supermarket. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4312,"Tortilla Soup 1 tablespoon canola or vegetable oil 1 cup diced red onion 1 1/4 pounds ground turkey breast 4 cups chicken stock 1 teaspoon crushed garlic 1 (4-ounce) can diced green chiles 3/4 cup tomato puree 1 tablespoon enchilada sauce mix (recommended: Lawry's) 1 avocado, pit removed, flesh chopped 1 cup shredded Mexican-cheese blend 3/4 cup crushed baked blue corn chips (recommended: Guiltless Gourmet) 1/4 cup sour cream 1/4 cup finely chopped fresh cilantro leaves Instructions: Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps. Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream. Garnish with cilantro. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 4313,"Spinach Salad with Sweet Vinaigrette 3 eggs 1 tablespoon canola oil 1 onion, minced 3/4 pound chopped uncooked bacon 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon dark brown sugar 1/2 teaspoon coarsely ground black pepper, plus more for seasoning 1 tablespoon salt, plus more for seasoning 1 pound fresh baby spinach, washed, spun dry and chilled 1 avocado, halved, pitted and flesh diced 1/2 lemon, juiced Instructions: In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside. In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm. In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4314,"Mexican Chorizo Meatball Soup 1 tablespoon vegetable oil 1 onion, chopped 1 poblano cl pepper, seeded and chopped 1 15-ounce can diced tomatoes 4 cloves garlic, minced 1 teaspoon ground cumin Kosher salt and freshly ground pepper 8 ounces fresh chorizo, casings removed 1/4 cup finely crushed tortilla chips, plus more chips for serving 1 tablespoon chopped fresh cilantro, plus more for topping 1 cup shredded cheddar cheese (about 4 ounces) Lime wedges, for serving Instructions: Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes, garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes. Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20). Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips. ","[Rioja, Tempranillo, Garnacha, Barbera]" 4315,"Carrot Soup 3 tablespoons butter 2 medium onions, finely chopped 4 carrots, finely chopped 1 quart chicken broth 1/3 cup long grain white rice Salt and freshly ground black pepper 1/2 cup heavy cream or non-fat yogurt, optional 2 tablespoons chopped parsley Instructions: Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor. Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4316,"Pork Chops with Mustard Bourbon Sauce 4 center-cut, bone-in, rib pork chops (about 3 pounds) 2 teaspoons kosher salt Freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter 1/4 cup bourbon 1/2 cup low-sodium chicken broth 1 tablespoon grainy mustard 3 tablespoons heavy cream Instructions: Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest. Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops. ","[Chardonnay, Pinot Grigio, Riesling, GSM]" 4317,"Sushi Roll: Maki 12 sheets nori (seaweed) approximately 5 by 7-inches 6 cups prepared vinegared sushi rice 1 tablespoon prepared wasabi 1/2 pound sushi grade salmon, cut into 12 (7-inch) long by 1/4-inch thick strips 1 English cucumber, peeled, seeds removed, and sliced into 12 (7-inch) long by 1/4-inch thick strips 6 scallions, white and tender green parts only, cut into 12 (7-inch) lengths 1 tablespoon cornstarch dissolved in 1 tablespoon water Vinegared water, in which to dip knife 3 teaspoons tobiko (flying fish roe) Instructions: Heat the nori enough to make it supple, at about 325 degrees F for 3 minutes. Place a sheet of nori on the bamboo mat with the wider part along the rolling edge of the mat. Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll. Press the rice down firmly but gently. Place a dab of wasabi - about 1/4 teaspoon - on your finger and spread a thin ribbon of wasabi from left to right along the centerline of the rice. On top of the line of wasabi, lay a length each of fish, cucumber, and scallion. Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll. The nori should stick to itself when the roll is complete; if it doesn't, use the cornstarch slurry to moisten it. Dip a knife in vinegared water and cut the roll into 6 even slices. Repeat for each maki. Arrange the rolls cut side up on a plate and top each roll with 1/4 teaspoon tobiko. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4318,"Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips 1 pound fresh grouper or pink snapper, skinned and cut in half lengthwise, then cut into small dice 12 large cooked shrimp, shelled, deveined and halved 1/2 cup fresh lime juice 1/2 cup fresh orange juice 1/4 cup finely chopped fresh cilantro, plus leaves for garnish
1 or 2 serrano chiles, finely diced depending on how spicy you like 1 small ripe mango, peeled, halved, pitted and finely diced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for serving 1/4 cup Pickled Red Onions, recipe follows, for garnish Lime zest, for garnish Crisp plantain chips, for garnish 1 pint grape tomatoes 1 tablespoon canola oil Kosher salt and freshly ground black pepper, for seasoning 1 1/2 cups red wine vinegar 2 tablespoons sugar 1 teaspoon mustard seeds Kosher salt
1 small red onion, halved and thinly sliced Instructions: Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the grouper and shrimp and place in a separate bowl.
Add the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss.
Place the ceviche on a serving platter or on individual plates. Drizzle with a bit more olive oil. Garnish with Pickled Red Onions, lime zest and plantain chips. Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper. Place the tomatoes on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them. Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 4319,"Vegan Rosca de Reyes One 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 3/4 cup plus 1 tablespoon vegan granulated cane sugar 1/2 cup oat milk, such as low-fat Oatly 4 cups plus 1 tablespoon all-purpose flour 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 teaspoon apple cider vinegar 1 teaspoon baking soda 3/4 cup vegan butter, at room temperature, plus more for the bowl 3/4 cup unsweetened applesauce Zest of 2 medium navel oranges 1 1/2 teaspoons vanilla extract 3/4 cup all-purpose flour 1/2 cup vegan butter, at room temperature 1/3 cup vegan granulated cane sugar 1/2 teaspoon vanilla extract 12 to 14 strips candied orange peel (see Cook's Note) 6 to 8 dried figs 6 to 8 maraschino cherries 1 teaspoon oat milk 1 teaspoon maple syrup or agave syrup Instructions: For the dough: First, bring your yeast to life by mixing the yeast, 1 tablespoon sugar and 1 tablespoon flour in a bowl with a spoon or whisk. In a small pot, warm up your oat milk to around 100 degrees F. Add the warm oat milk to the yeast mixture and stir until there are no lumps left. Let it sit and expand. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl) begin to toss in your dry ingredients for your rosca dough. This includes the remaining 4 cups all-purpose flour, the remaining 3/4 cup sugar, salt and cinnamon. Mix using your electric mixer or by hand using muscle power.
Once your dry ingredients are combined, mix your apple cider vinegar and baking soda together in a small bowl; this will give your bread more airiness. Now you can begin to incorporate your wet ingredients. Add the vinegar mixture, 3/4 cup vegan butter, applesauce, orange zest, vanilla and the yeast mixture to the dry ingredients. Mix on medium speed until the dough no longer sticks to the sides of the bowl and you can form a ball, 5 to 10 minutes. If the mixture is too wet, add a little flour until the desired texture is achieved. The dough should not stick to your hands.
Remove from the machine and knead it with your hands to ensure it is fully incorporated and transfer to a large, lightly buttered mixing bowl. Cover with plastic wrap or a kitchen towel and let the dough rest somewhere warm until it has about doubled in size, 1 to 2 hours. I like to turn my oven on now, to 350 degrees F, so that the warmth from the oven radiates out and helps proof my dough. (You can also turn your oven on at a later time if you have a warm enough place to let your dough rest.)\u202fWhile you wait, get started on your sugar paste and prep your toppings.
For the sugar paste: Using your electric mixer and paddle attachment, mix your flour, butter, sugar and vanilla on low until you can form a ball, 3 to 5 minutes. Don\u2019t expect it to be firm, it should be soft to the touch and pliable. If you\u2019d like to make the paste a bit firmer, put in the fridge to chill slightly until you\u2019re ready to decorate your rosca after its second proofing.
Prepare your sugar strips once you\u2019re ready with 1 to 2 tablespoons of sugar paste. Roll out rectangular strips, about 1 inch wide and 3 inches long, tenderly with a light glass cup or small rolling pin, pressing lightly to flatten \u2013\u2013 you\u2019re not going for paper thin, give them a little bit of thickness, about 3 to 4 millimeters, and finish by cutting the edges clean with a sharp knife. Repeat the process to make 6 to 8 strips.\u202f
For the toppings: Gather the topping ingredients. Cut your dried figs in half, slicing them lengthwise from the tip to the base, exposing the inside. Drain 6 to 8 maraschino cherries and let them sit on a paper towel to absorb excess moisture, this will help your bread stay dry wherever you decide to place the cherries.\u202f After the dough has risen, use your hands to gently stretch it out on a clean, unfloured surface as if massaging it, section by section, into a log approximately 2 inches thick and 30 to 40 inches long. It needn\u2019t be perfectly smooth as long as the shape is right. Connect the opposing ends by placing one side about three to four inches over the other to form an oval shape, sealing it as best you can using your hands and distributing the weight so it\u2019s even all around. Line a sheet pan with parchment paper and place your dough on it to let it rest and proof again for another 45 minutes to 1 hour. Again, don\u2019t expect your dough to look completely smooth, it\u2019ll be a little wonky and that\u2019s okay. If you didn\u2019t preheat your oven before, do so now, to 350 degrees F. For the vegan \egg\ wash: Once your dough has proofed, beat the oat milk and maple syrup in a small bowl and brush all over your rosca. To decorate, lay down your sugar paste strips first as symmetrically as possible, leaving about 2 inches between each strip. Then frame the sugar paste arches with your thin strips of candied orange peel (or quince paste) on both sides. Place the figs, cut-side up, and set them with a light press. Lightly press a shallow indentation with your index finger or thumb into the dough to set the cherries in place.\u202f
Finally, slide your rosca into the oven and bake until golden on the bottom and nearly doubled in size, 25 to 30 minutes. Let it sit for about 1 hour on a cooling rack before enjoying, but I find it\u2019s best if left overnight.\u202f Once fully cooled, gently stick the plastic babies into the rosca from the bottom, piercing through the bread. Leave at least 3 inches of space between babies.\u202f
Enjoy your rosca de reyes with a warm cup of champurrado or cool glass of rompope. And remember, the first person to find a baby must make the tamales on February 2nd \u2013\u2013 or not. At the very least, say you will\u2013\u2013it\u2019s kind of our thing. Salud! ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 4320,"Potato Latkes 2 pounds potatoes 2 large eggs Salt Oil for frying Instructions: Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy. Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup, of the mixture, and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other. Lift out and serve very hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4321,"Sundried Tomato Kebabs 24 oil-packed sundried tomato halves, drained, oil reserved 24 medium basil leaves 24 small fresh mozzarella balls packed in water, drained Salt and freshly ground black pepper Special Equipment: 12 (8-inch) wooden skewers Instructions: Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers. Sprinkle with salt and pepper, and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 4322,"Peppermint Gingerbread House 3 cups all-purpose flour, plus more, for rolling the dough (see Cook's Note) 1 tablespoon ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt
1/4 teaspoon ground cloves 4 tablespoons unsalted butter, at room temperature 4 tablespoons (2 ounces) shortening, at room temperature 1/2 cup loosely packed dark brown sugar 1/3 cup granulated sugar 1/2 cup unsulphured molasses 1 teaspoon pure vanilla extract 1 large egg 1 pound confectioners' sugar 2 tablespoons meringue powder 1 teaspoon pure vanilla extract 1/2 teaspoon peppermint extract 4 striped peppermint gummy candies, halved crosswise 12 white candy-coated chocolates, such as M&Ms
18 white jelly beans
2 large green gumdrops
About 20 red cinnamon candies, such as Red Hots
15 white gummy bears
96 white chocolate melting wafers, such as Candy Melts Confectioners' sugar, for dusting About 40 white sprinkle-coated gummy candies 2 sticks clear rock candy, crushed