12 ounces leftover cooked pork, shredded 1 cup reduced-sodium chicken broth 2 tablespoons balsamic vinegar 2 tablespoons light brown sugar 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 kaiser rolls, halved Instructions: In a medium saucepan combine pork, chicken broth, vinegar, sugar, chili powder, paprika, cumin, salt, and pepper. Set pan over medium heat and bring to a simmer. Cook 15 minutes, until liquid reduces and sauce thickens. Serve pork on halved kaiser rolls. ","[Cabernet Sauvignon, Zinfandel, Tempranillo, Garnacha]" 14300,"Peanut Butter Fudge 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon pure vanilla extract 1 pound confectioners sugar Instructions: Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners? sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 14301,"Vegetable Tofu Stir-Fry 1 tablespoon vegetable oil 1/2 onion, sliced 2 cloves garlic, finely chopped 1 tablespoon ginger, finely chopped 8 ounces firm or extra firm tofu, sliced into bite size pieces 1/4 cup water 2 tablespoons rice wine vinegar 1 tablespoon honey or sugar 1 tablespoon soy sauce 1 teaspoon cornstarch mixed with 1 tablespoon cold water 1 carrot, peeled and thinly sliced on the diagonal 1 red, yellow or green bell pepper, seeded and cut into slices 1 small bok choy, sliced and coarsely chopped 2 scallions, thinly sliced on the diagonal Instructions: Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14302,"Grilled Za'atar Chicken with Cucumber-Watermelon Salad 4 small skinless, boneless chicken breasts (about 6 ounces each) Kosher salt and freshly ground pepper 2 tablespoons za'atar spice blend, plus more for topping 1/4 cup extra-virgin olive oil 3 tablespoons pine nuts 4 Persian cucumbers 2 cups diced watermelon 1 tablespoon fresh lemon juice 1/4 cup torn fresh mint or cilantro 1/3 cup hummus 1/4 cup plain whole-milk yogurt Instructions: Season the chicken with salt and pepper. Rub all over with the za'atar and 1 tablespoon olive oil; set aside. Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl. Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest. Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss. Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 14303,"Blackberry Lemonade 3/4 cup sugar 1 cup blackberries
3/4 cup fresh lemon juice
3/4 cup vodka
Lemon wheels, for garnish
Instructions: Combine the sugar and 3/4 cup water in a small saucepan. Bring just to a simmer, stirring until the sugar dissolves, then turn off the heat and add the blackberries, lightly mashing them to break them up slightly and release their color. Stir in the lemon juice and steep 10 minutes or until cool. Add the vodka and 1 1/2 cups cold water. Pour into glasses over ice. Garnish with the lemon wheels. ","[Riesling, Moscato, Vinho Verde]" 14304,"Strawberry-Balsamic Ricotta Bruschetta 4 Mission? Artisan? Multigrain Tortillas 1 cup Part-skim ricotta cheese 2 tbsp. Honey ? tsp. Kosher salt Non-stick cooking spray As needed 2 cups Strawberries, fresh, diced 2 tsp. Basil, fresh, chopped 3 tbsp. Balsamic glaze ? cup Baby arugula 2 tbsp. Pine nuts, toasted Instructions: 1.Preheat conventional oven to 400F. 2.Combine ricotta and honey in small mixing bowl; whisk to combine and set aside. 3.Coat Mission? Artisan? Multigrain Tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp. 4.In second small mixing bowl, combine diced strawberries and chopped basil; set aside. 5.Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer arugula greens, basil-scented strawberries and a sprinkling of pine nuts.

• Replace fresh diced peaches for strawberries and toasted almonds instead of pine nuts for a late summer version of this recipe. - Grill the tortilla on each side for even more flavor. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 14305,"Roast Beef and Horseradish Finger Sandwiches 1 cup sour cream 1/4 cup prepared horseradish 1 tablespoon lemon juice Salt Pepper 12 slices crusty bread, sliced 1/4 inch thick 2 tablespoons olive oil 1 1/2 pounds roast beef, sliced thin Romaine lettuce Instructions: Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 14306,"Superfood Energy Balls 1/2 cup almonds, raw or toasted 1/2 cup walnuts, raw or toasted 1/4 cup pepitas, raw or toasted 1 tablespoon maca powder or unsweetened cocoa powder
1 tablespoon chia seeds Sea salt 10 Medjool dates, pitted 1/4 cup almond butter, or more as needed
Instructions: Place the almonds, walnuts and pepitas in a food processor and process until only small pieces remain. Add in the maca powder, chia seeds and 1/2 teaspoon sea salt and grind to a coarse consistency. Add in the dates and continue to pulse 10 to 15 times until broken down. Add in the almond butter and pulse until a dough forms. (You should be able to pinch the dough between your fingers. If it's too crumbly, add it in a bit more almond butter.)
Place the dough in the fridge to firm up, 10 minutes. Pinch off about 1 tablespoon dough and roll into a ball. Repeat with the remaining dough. Place in the fridge to firm up for another 5 to 10 minutes. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 14307,"Creole Corn and Crab Hand Pies with Endive Slaw and Comeback Sauce 1/2 head red endive, sliced 1/2 yellow onion, sliced
1 tablespoon chopped fresh chives 1 tablespoon chopped fresh Italian parsley
1/4 cup champagne vinegar 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons honey
Salt and pepper 1 ear fresh corn, shucked 2 tablespoons butter
1 tablespoon oil
1/4 yellow onion, diced
1/4 red bell pepper, diced
2 stalks celery, diced
1/2 bunch green onions, chopped 1/2 pint lump crabmeat
3 tablespoons chopped fresh Italian parsley
1/2 cup plain breadcrumbs
1 teaspoon cayenne pepper
1/2 teaspoon New Orleans-style crab boil seasoning, such as Zatarain's Juice of 1/2 lemon
Salt and black pepper 1 teaspoon creme fraiche
8 crescent roll triangles 2 eggs, beaten with 2 tablespoons water 1 cup mayonnaise 1/4 cup ketchup
1/4 cup chopped cornichons 1 tablespoon lemon juice
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
Salt and pepper Instructions: For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes. For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat. Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob. Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool. Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche. Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown. For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.) To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14308,"Sweet Potato Gratin with Herb Crumble 3 large sweet potatoes 1/2 cup coarsely chopped pecans 1/2 cup whole wheat pastry flour, plus more for your hands 2 tablespoons freshly grated Parmigiano-Reggiano cheese 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 3 tablespoons 2 percent milk 1 tablespoon pure olive oil 1 tablespoon chopped fresh sage 1 teaspoon firmly packed dark brown sugar 1/8 teaspoon freshly grated nutmeg Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. (This will help with cleanup.) Spray a 2-quart shallow baking dish with nonstick cooking spray. Set aside.
Using a fork, pierce the sweet potatoes in several places and place on the prepared baking sheet. Bake until fork-tender, about 50 minutes. Remove to a rack to cool.
When the potatoes are almost tender, prepare the topping: In a small bowl, combine the chopped pecans, flour, Parmesan, baking powder, salt, and pepper. Stir to combine. Add the milk, oil, and sage. Stir until well combined. Set aside.
When the sweet potatoes are cool enough to handle, peel the potatoes, discarding the skin. Place the pulp in large bowl. Add the brown sugar and nutmeg. Season with salt and pepper. Smash the potatoes with a potato masher until chunky.
Transfer the sweet potatoes to the prepared baking dish. Lightly flour your hands and crumble the topping in small, cherry size pieces on top of the sweet potatoes. Transfer to the oven and bake until golden brown, about 30 minutes. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 14309,"Penne with Cajun Hot Links and Chipotle Shrimp 1-ounce olive oil 4 hot links, all beef, cut in 6 bias slices 20 (21/25 shrimp), deveined, shelled and butterflied 2 cups heavy cream 1 cup Chipotle Sauce, recipe follows 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 1 pound cooked penne pasta 1/2 cup Parmesan, grated plus more for serving 1 tablespoon diced Roma tomato 1 tablespoon diced scallion 1 1/2 cups BBQ sauce 3/4 cup canola oil 1/3 cup lemon juice 3/4-ounce Dijon mustard 1 to 2 chipotle peppers in adobo 3/4-ounce red chili flakes 1/3 teaspoon cayenne pepper 1/3 teaspoon ground black pepper Instructions: In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan. Combine all ingredients in blender, puree, cover and refrigerate. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 14310,"Shrimp Cocktail Tacos 3 ounces cooked ready-to-eat shrimp, chopped if large 1/4 cup prepared black bean and corn salsa 2 corn taco shells 1/4 cup shredded lettuce Fresh cilantro, for serving, optional Fat-free sour cream, optional Instructions: Mix shrimp and black bean salsa in a bowl, cover, and refrigerate for about 15 minutes. Evenly distribute lettuce and shrimp-salsa mixture between taco shells. Garnish with cilantro and top with sour cream, if using. Now chomp! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14311,"Ginger Pear Crisp 6 pears, peeled and sliced 1 tablespoon finely chopped ginger 1/2 cup brown sugar 1/2 cup raisins 2 teaspoons cinnamon 2 tablespoons butter, cut into bits 1/4 cup flour 3/4 cup rolled oats 1/4 cup brown sugar 1/4 cup sugar 1 teaspoon cinnamon 6 tablespoons butter Instructions: Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 14312,"Horchata Brownies Cooking spray One 12-ounce bag semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter
1 cup loosely packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup slivered almonds
1 cup unsweetened rice milk 1/2 teaspoon ground cinnamon
1 tablespoon rum
About 2 cups confectioners' sugar
Instructions: For the brownies: Preheat the oven to 325 degrees F. Coat a 13-by-9-inch baking pan with cooking spray and line with parchment or foil, leaving some overhang. Spray again with cooking spray. Melt the chocolate chips and butter together in a large bowl set over a saucepan of simmering water. When melted, stir until smooth. Remove the bowl from the saucepan and whisk in the brown sugar and granulated sugar. Whisk in the eggs, one at a time, followed by the vanilla extract and almond extract. Stir in the flour, cinnamon and salt until just combined. Fold in the almonds. Spread the batter in the prepared pan. Bake until the brownies are just set and a toothpick inserted in the center comes out almost clean, 40 to 45 minutes. Cool completely on a rack. For the glaze: Bring the rice milk to a boil in a small skillet. Boil until reduced to about 2 tablespoons, 3 to 4 minutes. Stir in the cinnamon and rum until smooth. Let cool completely. Transfer to a medium bowl and whisk in the confectioners' sugar, 1/4 cup at a time, to make a smooth, spreadable glaze. Spread the glaze over the cooled brownies and set aside until hardened, about 30 minutes. Cut the brownies into 16 squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14313,"Vietnamese Burrito 26 ounces skinned, boneless chicken breasts 5 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon sugar 4 cloves garlic, minced 2 stalks lemongrass, minced 1/2 cup soybean oil 1 tablespoon sesame seed oil Fresh black pepper 10 large rice paper wrappers 1 package rice noodles, soaked in warm water until softened and drained 1 head romaine lettuce, cut into 3/4-inch lengths 1 cucumber, peeled, seeded and cut into thin strips 1/2 cup pickled daikon, chopped
3 carrots, peeled and sliced thinly
2 cups bean sprouts 1 bunch basil, cleaned and leaves picked 1 bunch basil, cleaned and leaves picked
1 bunch mint , cleaned and leaves picked 1 bunch mint , cleaned and leaves picked
1/2 bunch parsley, cleaned and leaves picked
1/2 bunch parsley, cleaned and leaves picked Dipping Sauce, recipe follows 2 to 3 garlic cloves, crushed 1 to 2 fresh cl peppers, minced 4 tablespoons sugar
4 tablespoons fresh lime juice or lemon juice 5 tablespoons white vinegar 5 to 7 tablespoons fish sauce
1/4 cup coconut juice Instructions: Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling. Serve with dipping sauce. Combine all ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14314,"Duck in Orange Sauce 3/4 cup orange juice, plus 2 tablespoons 3/4 cup chicken broth 1 cup orange marmalade 1 tablespoon cornstarch 4 duck breasts 1 tablespoon paprika Instructions: Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve. While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 14315,"Mustard and Brown Sugar BBQ Beef Sandwiches 3 pounds chuck roast Kosher salt and lots of coarse black pepper 2 tablespoons EVOO, plus some for drizzling 4 cloves garlic, thinly sliced 2 onions, thinly sliced 1 cup ketchup 1 cup cloudy apple cider 1 cup beef stock About 1/3 cup Worcestershire sauce About 1/3 cup dark brown sugar, lightly packed About 1/2 cup grainy Dijon mustard One (28-ounce) can stewed tomatoes Crumbled super sharp white Cheddar or Stilton blue cheese Celery Slaw, recipe follows 12 hamburger or sandwich rolls of choice 1/2 cup fresh parsley tops, coarsely chopped 8 ribs celery with leafy tops, very thinly sliced on an angle 1 large portabella mushroom, halved and gilled, very thinly sliced1 lemon, juiced Celery salt EVOO Freshly ground black pepper Instructions: Bring the meat to room temperature, pat dry and sprinkle liberally with salt and pepper. Heat a large Dutch oven over medium heat with EVOO. Add the garlic and onions, season with salt and pepper and cook to soften, 5 to 7 minutes. Add the ketchup, cider, beef stock, Worcestershire, brown sugar, Dijon and tomatoes. Simmer to begin to thicken and combine, 10 to 12 minutes more. Slide in the beef and cover with sauce. Cover the pot and simmer over low heat (or in a 300 degree F oven) about 3 hours, stirring occasionally on the stovetop. Remove the meat and cut into small pieces or shred. Stir, and allow the sauce to thicken up over medium to medium-high heat. Add the beef back into the sauce and combine. Serve with the cheese crumbles and Celery Slaw on rolls or cool and store for make-ahead meal. Combine the parsley, celery and mushrooms; dress with lemon juice and just enough EVOO to coat, season with celery salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14316,"Roast Fresh Ham with Cider Glaze One 12 to 14 pound fresh ham, bone in and skin on 1 cup chopped flat-leaf parsley leaves
12 fresh sage leaves, chopped 6 large cloves garlic, peeled and chopped
1/4 cup whole-grain mustard 1/2 teaspoon red pepper flakes 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 large Spanish onions, trimmed and cut into 1 inch wedges
1 gallon apple cider
Instructions: Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern. In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight. Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F. In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound. Meanwhile in a large sauce pan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin. Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14317,"Pumpkin Meatballs with Cinnamon-Sage Tomato Sauce 1 1/3 pounds 93 percent lean ground turkey breast 1 cup canned 100 percent pumpkin puree 1 1/2 tablespoons chopped fresh sage 1 tablespoon brown sugar 1 1/4 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 1 egg, slightly beaten Cinnamon-Sage Tomato Sauce, recipe follows Spaghetti Squash Pasta, recipe follows, for serving 3 cups reduced-sodium chicken or vegetable broth One 24-ounce jar of your favorite tomato or marinara sauce One 15-ounce can 100 percent pumpkin puree 2 teaspoons dried basil 1 teaspoon garlic powder 1 teaspoon ground cinnamon 6 fresh sage leaves, minced Salt and black pepper Crushed red pepper, optional 1 large spaghetti squash Instructions: Using a fork, mix together the turkey, pumpkin puree, sage, sugar, cinnamon, salt, black pepper, nutmeg, ginger, garlic powder and egg in a large bowl. Refrigerate for at least 30 minutes to help firm. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Form the turkey mixture into evenly sized (approximately 1.5-inch) meatballs. You should end up with about 22 in total. Note: If they're fussy, you can smooth them into a rounded shape once they're on the baking sheet. Bake the meatballs for 15 minutes on one side. Carefully turn them over and bake for an additional 15 minutes. Add the meatballs to a pot of simmering Cinnamon-Sage Tomato Sauce. Cover and simmer for another 10 to 15 minutes, allowing the meatballs to soak up the yummy sauce flavor. Serve with the Spaghetti Squash \Pasta.
Add the broth, tomato sauce, pumpkin puree, basil, garlic powder, cinnamon and sage to a large pot and mix well. Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes. Season with salt and pepper to taste. Sprinkle on some crushed red pepper to kick up the heat if desired. Microwave the spaghetti squash to soften slightly, about 4 minutes. Slice off the ends of the squash, then slice in half lengthwise. Scoop out the seeds and pulp. Place the squash cut-side down in a baking dish with an inch of water. Microwave for 9 to 10 minutes. Once cool, use a fork to scrape out spaghetti-like strands. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 14318,"Figgy Pudding 8 ounces dried black mission figs, stems removed and coarsely chopped 6 ounces golden raisins 1 cup brandy, warm (see Cook's Note) 6 tablespoons (3/4 stick) unsalted butter, melted and cooled, plus more for greasing the pan 2 large eggs 3/4 cup milk 1/2 cup dark brown sugar 1 cup all-purpose flour 1 cup breadcrumbs 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Zest of 1 large orange
1 1/2 cups heavy cream 1 1/2 cups dark brown sugar 1 stick (8 tablespoons) unsalted butter Whipped cream Instructions: For the figgy pudding: Combine the dried figs and raisins with the brandy in a small bowl and let sit 30 minutes to plump the fruit. Strain, then reserve the brandy and fruit separately.
Meanwhile, grease a 1.6-liter covered pudding pan generously with butter.
Whisk the eggs together with the milk and sugar in a medium bowl.
Whisk together the flour, breadcrumbs, baking powder, allspice, cinnamon, salt and nutmeg in a separate large bowl.
Stir the wet ingredients into the dry ingredients until well combined. Stir in the soaked fruit and orange zest. Add the batter to the prepared pan, tapping the pan gently on the counter to settle the batter, and smooth the top.
Put a metal trivet or aluminum foil ring in the bottom of a large stockpot. Put the pudding pan on the trivet and add enough boiling water to come halfway up the sides of the pan. Set the pot over high heat and bring to a simmer, then cover and simmer over low heat for 1 hour. Turn off the heat and let sit for 20 minutes.
For the brown sugar sauce: Meanwhile, combine the cream and sugar in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until reduced by half, the bubbles become the size of quarters and the sauce starts to pull away from the side of the saucepan, about 5 minutes. Remove from the heat and stir in the butter. Keep warm. Carefully remove the pudding pan from the pot using oven mitts. Remove the lid and let cool another 15 minutes. Run a small offset spatula around the sides of the pan to release the pudding, then use a skewer to poke about a dozen holes in the cake. Pour the reserved brandy over the top of the cake, then allow it to sit and soak in until the cake cools completely. Invert onto a serving platter and serve immediately with the sauce and whipped cream or store the cake at room temperature wrapped in plastic. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 14319,"Roasted Spaghetti Squash with Vegetarian Bolognese 1 large spaghetti squash (about 3 pounds) 2 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh oregano 2 garlic cloves, minced 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper 2 stalks celery, cut into large pieces 1 medium carrot, cut into large pieces 1 small onion, cut into large pieces 2 cloves garlic, minced 2 tablespoons tomato paste 1 1/2 cups TVP (textured vegetable protein) 3 tablespoons nutritional yeast flakes 1 28-ounce can whole peeled San Marzano tomatoes 1 cup vegetable stock 1 cup oat milk 1 bay leaf 1/2 to 1 teaspoon red pepper flakes 1 large sprig basil 1 sprig oregano Crispy Kale Chips, for garnish (recipe follows) 1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup) 1 bunch kale 1 teaspoon olive oil Kosher salt and freshly ground pepper Instructions: Prepare the squash: Preheat the oven to 350? F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti. Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and saut until translucent and dry, 7 to 8 minutes. Season with salt and pepper. Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes. To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan. Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350? F oven until crispy, 12 to 14 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 14320,"Pineapple Gin Punch 3 cups pineapple juice 3/4 cup fresh lemon juice, plus lemon twists, for garnish 12 ounces gin 4 ounces orange liqueur, such as Cointreau 1/2 teaspoon allspice Champagne or sparkling wine, chilled, for serving Instructions: Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist. ","[Gin, Orange Liqueur, Champagne]" 14321,"Stuffed Turkey Breast 8 ounces sweet Italian sausage, removed from casing 5 ounces prosciutto, finely diced 1 cup chopped boiled chestnuts 1/2 cup diced green olives 2 tablespoons chopped fresh sage or 2 teaspoons dried Salt and freshly ground black pepper 1 (4-pound) boneless turkey breast Extra-virgin olive oil, for drizzling Instructions: Preheat oven to 400 degrees F. In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary. Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly. Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound. Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve. Special equipment: kitchen twine . ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 14322,"Spaghetti Pizza Pie 4 large eggs 1/2 cup grated Parmesan 1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
2 1/4 cups pizza sauce Kosher salt and freshly ground black pepper
1 1/2 cups grated mozzarella 8 ounces spaghetti, cooked and cooled
1 tablespoon olive oil
1 cup cooked, crumbled sausage
5 thinly sliced green bell pepper rings
1/4 cup sliced red onions
1/4 cup sliced black olives
Basil leaves or arugula, for garnish
Instructions: Preheat the oven to 400 degrees F. Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta. Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes. Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly. Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes. Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 14323,"The Omelette 2 to 3 large eggs 1 tablespoon minced dill, chives or basil, optional 2 to 3 tablespoons grated cheese like Swiss, Parmesan or cheddar or other filling like smoked salmon and ricotta cheese, Prosciutto and black olives 1 tablespoon unsalted butter Salt and pepper Instructions: Beat the eggs with a fork; season with a pinch of salt and pepper add any fresh herbs you would like to include Melt the butter in an omelet pan or a nonstick 7inch pan with sloping sides. Tilt the pan from side to side to coat the bottom with melted butter. When butter is about to turn brown, add the eggs to the skillet. Over high heat, stir the eggs with your right hand while you shake the pan back and forth, up and down, with your left hand. When the underside of the omelet begins to set, tilt to pan, after you lift the edge of omelet, so that any uncooked egg from the top will run under the cooked egg and set. Run a line of the grated cheese down the middle of the omelet Hold the right top or side third of the omelet towards the center, then roll it over onto other third. Grab the handle of the omelet pan with your right hand, and roll the omelette onto a plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14324,"Open-Faced Tomato, Mozzarella and Basil Sandwich 8 medium tomatoes 3 (16-ounce) balls fresh mozzarella 4 loaves ciabatta, sliced in 1/2 lengthwise 1 cup prepared pesto Kosher salt and freshly ground black pepper 32 basil leaves Instructions: Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices. Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich. Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14325,"Pink Grapefruit Sorbet 1 1/3 cups water 1 1/3 cups sugar 2 1/2 cups strained fresh pink grapefruit juice 1 to 2 teaspoons grenadine 4 to 6 tablespoons strained fresh lemon juice 2 teaspoons Pernod Instructions: Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is dissolved. Allow the syrup to cool, then chill it for at least 1 hour. Combine the syrup with the grapefruit juice, 1 teaspoon of grenadine, 4 tablespoons of lemon juice, and the Pernod. Taste. Now add more lemon juice if needed?this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker. Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer's instructions. ","[Ros, Sauvignon Blanc, Vinho Verde]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto Instructions: Pre" 14326,"Johnny Garlic's Ahi Won Tacos 1 cup canola oil 4 pot sticker wrappers 2 ounces sashimi grade ahi tuna, diced 2 ounces Mango Jicama Salsa, recipe follows 1-ounce Sweet Soy Sauce, recipe follows 2 ounces Wasabi Cream, recipe follows 3 ounces pea shoots 1-ounce eel sauce 1 cup mango, peeled and cut into 1/4-inch cubes 1/4 cup jicama, peeled and small diced 1/4 cup (1/4-inch) diced red onion 1 tablespoon finely chopped cilantro leaves 1 tablespoon sweet chili sauce 1 teaspoon seeded and finely diced jalapeno 1/4 teaspoon fine sea salt 1 cup soy sauce 2 tablespoons sesame oil 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 teaspoon chili flakes 1/4 teaspoon wasabi powder 1 cup heavy cream 2 tablespoons sour cream 2 tablespoons wasabi powder 2 tablespoons rice vinegar 2 tablespoons sugar 1 teaspoon freshly squeezed lemon juice 1/4 teaspoon fine sea salt Instructions: In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool. In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream. To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce. In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving. Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve. Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14327,"Catelli's Tennessee Tart 5 fresh mint leaves, plus additional for garnish 1 ounce lemon juice, plus lemon slices for garnish
3/4 ounce elderflower liqueur, such as St. Germain
2 1/4 ounces bourbon, such as Young & Yonder
Dash Angostura bitters
Instructions: Add the mint to a cocktail shaker and muddle, if desired. Add the lemon juice, elderflower liqueur, bourbon, bitters and ice to the shaker. Shake well. Add 1 large ice cube and a lemon slice to a coupe glass. Strain the cocktail over the ice. Garnish with a mint leaf. ","[Bourbon, Brandy, Port]" 14328,"Malt Vinegar Oven Fries 2 1/2 pounds fingerling potatoes, quartered lengthwise 1 tablespoon vegetable oil, a drizzle 2 tablespoons melted butter Coarse salt Malt vinegar, for sprinkling Instructions: Preheat oven to 550 degrees F, or highest setting. In a large mixing bowl, toss potato wedges with oil and melted butter. Spread potatoes in a single layer on a cookie sheet. Roast potatoes 20 minutes, turning once, until deeply golden all over. Season with salt and sprinkle with malt vinegar. Pile fries into a basket or shallow dish, lined with brown paper. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 14329,"Italian Bakery Cookies 2 cups (240 grams) all-purpose flour 1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 sticks (226 grams) unsalted butter, at room temperature
3/4 cup (75 grams) sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
8 ounces bittersweet chocolate, chopped 2 teaspoons unrefined coconut oil
About 3/4 cup (228 grams) raspberry jam
Sprinkles, for decorating
Instructions: Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper and set aside. Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined. Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you\u2019ll have enough for about 12 more cookies). Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it\u2019s okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.). Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set. Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14330,"Carrot and Almond Couscous 1 cup couscous 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon paprika 2 cups vegetable stock 2 tablespoons roughly chopped parsley leaves 4 tablespoons roughly chopped cilantro leaves 1 large carrot, grated 1/2 cup roughly chopped dried apricots 1 1/2 cups slivered almonds 2 tablespoons olive oil 1 lemon, zest grated and juiced 1 orange, zested and juiced Salt and freshly ground black pepper Instructions: Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika. Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork. Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14331,"Cumin Rubbed Grilled Pork Tenderloin with Orange Cinnamon Rice Pilaf 1 bag Success? Jasmine Rice, Success? White Rice or Success? Brown Rice 1 cinnamon stick 2 cans (14 1/2 oz.) low sodium chicken broth 1 Tbsp cumin powder 1/2 tsp salt 1/2 tsp pepper 1 pork tenderloin (about 1 lb) 2 Tbsps unsalted butter 1/2 cup onion, minced 4 Tbsps orange juice 1 pkg (10 oz.) frozen spinach, thawed and drained Instructions: Prepare rice according to package directions adding cinnamon stick and using chicken broth for water. Mix together cumin powder, salt and pepper; reserve 1/2 teaspoon. Rub seasoning mix onto pork and grill to desired doneness. Melt butter in a medium skillet over medium heat; add reserved cumin mixture, onions, orange juice, and spinach. Saute for 5 minutes. Stir in cooked rice. Serve with grilled pork. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 14332,"Balsamic Baby Back Ribs with Truffled Twice-Baked Potatoes 1/4 cup fresh flat- leaf parsley leaves, minced 3 tablespoons brown sugar 2 tablespoons maple flakes 2 tablespoons smoked paprika 2 tablespoons kosher salt 1 tablespoon freshly cracked pepper 1 tablespoon cayenne pepper 3 cloves garlic, minced 1 sprig fresh oregano, leaves minced 1 rack baby back ribs 1 teaspoon canola oil 1 cup apple cider vinegar 3/4 cup ketchup 1/2 cup maple syrup 1/2 cup aged balsamic vinegar, minimum 7 years old 30ml whiskey (1 shot) 1 habanero cl, minced 1 clove garlic, minced 1 red onion, minced 2 russet potatoes 1/4 cup heavy cream 1/4 cup fresh flat-leaf parsley leaves, minced 1/4 cup chopped scallion greens 2 tablespoons unsalted butter 2 tablespoons truffle oil Sea salt Freshly cracked black pepper 1 package baby spinach Instructions: For the rub: To a bowl, add the parsley, brown sugar, maple flakes, smoked paprika, salt, cracked pepper, cayenne pepper, garlic and oregano. Mix well. For the ribs: Preheat the oven to 325 degrees F. Place the ribs down on foil, brush with canola oil and massage with the rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 1/2 to 2 hours. Unwrap the ribs and cover with the balsamic barbecue sauce. Broil, uncovered, at 500 degrees F until the sauce is bubbling and caramelized, about 5 minutes.
For the sauce: Heat a pot on medium. Add the apple cider vinegar, ketchup, maple syrup, aged balsamic vinegar, whiskey, habanero, garlic and red onions. Stir and bring to a simmer for 1 1/2 to 2 hours.
For the baked potatoes: Preheat oven to 350 degrees F. Bake the russet potatoes in foil for 1 hour. When cool enough to handle, slice open and delicately scoop the cooked potato flesh into a bowl. Add the heavy cream, parsley, scallion greens, butter, truffle oil and sea salt and freshly cracked pepper to taste and whip. Stuff the mix back into the potato skins, wrap in foil and bake until heated through, about 30 minutes.
On a long rectangular plate, lay down some fresh baby spinach. Place the rack of ribs on top and add the truffled twice-baked potatoes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 14333,"Carrot Cake for Two Cooking spray 1/4 cup pecans 2/3 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt Pinch freshly grated nutmeg 1/2 cup granulated sugar 1 large egg, at room temperature 1/4 cup vegetable oil 1/2 teaspoon pure vanilla extract 5 ounces carrots (about 3 small), finely grated (about 1 cup) 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup confectioners' sugar 1/2 teaspoon pure vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment, and lightly coat with cooking spray. Toast the pecans on a small baking sheet until lightly browned and fragrant, about 8 minutes. Let cool, then coarsely chop. Whisk together the flour, baking powder, cinnamon, salt and nutmeg in a medium bowl. Make a big well in the center so you can see the bottom of the bowl. Working within the well, add the sugar and egg and beat with a fork until well combined, then add the oil and vanilla and beat with the fork. Stir the dry and wet ingredients together with the fork until just combined. Fold in the carrots and pecans. Transfer the batter to the prepared pan, and bake until a toothpick comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes, then turn it out of the pan, remove the parchment and let cool completely, right-side up, on the rack, about 1 hour. For the frosting: Process the cream cheese and butter in a food processor until completely combined and smooth, stopping once or twice to scrape the bottom and side of the bowl. Add the confectioners' sugar and vanilla, and process until just combined. Transfer to a small bowl. To assemble: Cut the cake into 4 even wedges, as if you were cutting up a pie. Frost the top of each wedge with about 3 tablespoons of frosting (an offset spatula helps spread the frosting evenly). Stack the frosted wedges directly on top of each other on a serving plate, resulting in a 4-layer slice of cake with frosting between the layers and on top. Completely cover the curved back side of the cake with the remaining frosting, and leave the 2 remaining sides open. Refrigerate for at least 30 minutes. Cut the wedge in half, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14334,"Deviled Eggs 1 dozen large eggs 1/2 cup mayonnaise, such as Hellman's 1 tablespoon Dijon mustard 2 teaspoons horseradish 1 teaspoon hot sauce, such as Frank's Hot Sauce 1/2 teaspoon salt Paprika, to top Instructions: In a large saucepan, cover the eggs with an inch of water. Bring the eggs to a boil, then turn off the water and cover for 15 to 20 minutes. Drain the eggs and cover with very cold water. Carefully peel the eggs. Slice lengthwise and separate the yolks, putting them in a bowl, and set the whites aside. Mash the yolks and mix with the mayonnaise, mustard, horseradish, hot sauce and salt. Spoon or pipe the yolk mixture into the whites. Dust with paprika and chill for 30 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 14335,"Hearty Chicken and Rice Casserole 1 Tbsp. Mrs. Dash? Chicken Grilling Blend 2 tsp. Mrs. Dash? Extra Spicy Seasoning Blend 4 6 oz bone-in, skinless chicken breasts 1 Tbsp. vegetable oil 1 medium yellow onion, peeled and sliced 4 large garlic cloves, minced 1 cup long grain rice 1/2 lb mushrooms, sliced 1 red pepper, diced 1 1/2 cups low sodium chicken broth Instructions: 1.Mix Mrs. Dash? Chicken Grilling Blend and Mrs. Dash? Extra Spicy Seasoning Blend together. Sprinkle over chicken.
2.Heat oil over medium heat in a large skillet. Brown chicken for 3 - 4 minutes per side. Remove chicken after browning.
3.Add onion slices, minced garlic and rice and saute 1 minute. Place rice mixture in 2 quart casserole, top with mushrooms and red pepper.
4.Place chicken pieces on top, pour in broth. Cover with foil and bake in a 350 degree F oven for 50-60 minutes or until chicken and rice are cooked. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 14336,"Sweet Potato Biscuits 4 cups self-rising flour 2 teaspoons kosher salt
1 teaspoon apple pie spice
1 cup plus 2 tablespoons very cold unsalted butter, cubed
3 small sweet potatoes, roasted and peeled (about 1 1/3 cups mashed)
1 to 2 cups low-fat buttermilk
All-purpose flour, for counter
Nonstick cooking spray, for the skillet Salted butter and honey, for serving
Instructions: Preheat the oven to 425 degrees F. Place a large cast-iron skillet in the oven to preheat. Combine the self-rising flour, salt and apple pie spice in a food processor with several pulses. Drop in 1 cup cold butter cubes and pulse until pea-sized crumbs are formed in the flour. Dump this flour mixture into a large bowl. Process the sweet potato flesh in the same food processor bowl until mashed. Pour in 1 cup of the buttermilk and pulse until a smooth puree is formed. Scrape the potato mixture into the mixing bowl. Use your hands to gently pull the flour into the potato mixture, adding more buttermilk as needed to reach a moist dough. Dump the dough out onto a floured surface and press into a 1-inch-thick square. Cut out 16 square biscuits with a bench scraper, re-rolling scraps as necessary. Melt the remaining 2 tablespoons butter in a small bowl in the microwave. Remove the skillet from the oven and spray with nonstick cooking spray. Carefully place the biscuits in the skillet (it's okay if they touch). Brush the tops of the biscuits with the melted butter. Place the skillet back in the oven. Bake the biscuits until fluffy and lightly golden on top, 16 to 18 minutes. Serve warm with butter and honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 14337,"One-Pot Mac 'n' Cheese 4 cups whole milk 3/4 pound elbow macaroni (about 3 cups) 8 ounces mild Cheddar, shredded (about 3 cups) 3 ounces part-skim mozzarella, shredded (about 1 cup) 2 ounces cream cheese, cut into small pieces 2 tablespoons unsalted butter, cut into small pieces 1 teaspoon Dijon mustard Large pinch cayenne pepper Large pinch freshly grated nutmeg Kosher salt Instructions: Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.) ","[Chardonnay, Sauvignon Blanc, Riesling, Chianti]" 14338,"Instant Pot Chicken with Rice and Peas 1 small onion, cut into large chunks 1 small red bell pepper, cut into large chunks 3 cloves garlic, roughly chopped 1/4 cup chopped fresh cilantro stems, plus 2 tablespoons chopped leaves 1 1/2 tablespoons extra-virgin olive oil Kosher salt 1 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch chunks 1 cup long-grain white rice 2/3 cup low-sodium chicken broth 16 pimiento-stuffed olives, halved 1 packet (1 1/2 teaspoons) Sazn seasoning mix with saffron Freshly ground pepper 3/4 cup frozen peas Instructions: Set an Instant Pot to saut on high. Meanwhile, pulse the onion, bell pepper, garlic and cilantro stems in a food processor until chopped into small pieces. When the pot is hot, add the olive oil, then add the chopped vegetables and season with salt. Cook, stirring occasionally, until the liquid is evaporated and the vegetables are soft, 6 to 8 minutes. Stir in the chicken, rice, chicken broth, olives, Sazn seasoning, 3/4 teaspoon salt and a few grinds of pepper. Turn off the pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. Meanwhile, put the peas in a small microwave-safe bowl. Microwave until heated through, about 1 minute. When the time is up on the Instant Pot, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. Turn off the pot and remove the lid. Fluff the rice and gently stir in the peas. Divide among bowls. Top with the cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 14339,"Chocolate Dipped Bananas on Stick 4 large ripe, but firm bananas 1/2 cup rainbow sprinkles 1/2 cup finely chopped peanuts 1/2 cup crushed chocolate sandwich cookies 8 ounces dark chocolate chips (1 1/3 cups) 6 tablespoons coconut oil 8 ounces milk chocolate chips (1 1/3 cups) 8 ounces white chocolate chips (1 1/3 cups) Instructions: Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3 hours. Meanwhile, place the sprinkles, peanuts and crushed cookies onto three small plates, then set the toppings aside. When bananas are ready, place the dark chocolate and 2 tablespoons of the coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave 30 seconds more. Stir and microwave again until the chocolate is smooth and melted, then set aside. Repeat with the milk chocolate. Place the white chocolate in a heatproof glass or metal bowl that will fit over a small pot. Fill the pot with a few inches of water, making sure the water does not touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once it\u2019s melted, use a kitchen towel to carefully remove the bowl from the pot and set aside. Dip the bananas into the melted dark chocolate and use a spatula to remove any excess. Immediately dip the banana into the topping of your choice, then place it back on the parchment-lined sheet tray. Repeat with the remaining bananas. Drizzle the bananas with milk and white chocolate. Alternately, you can dip the bananas into the milk or white chocolate. Store the bananas in the freezer until you\u2019re ready to serve them. ","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]

" 14340,"Maitake Miso Soup 5 cups dashi 2 cups maitake mushrooms, prepped 1 teaspoon tamari 1 teaspoon honey 1/4 cup organic miso (yellow, shinshu-miso) 2 slices peeled ginger 1 tablespoon sliced green scallions 4 (1/4-inch) slices of soft tofu Instructions: In a small sauce pan, add 1 cup dashi with the tamari and honey. Bring to a simmer and braise the maitakes for 2 minutes only. Pull off heat and let stand. In another sauce pan, whisk together the remaining 4 cups of dashi with the miso and ginger. Bring to a simmer over medium heat for 5 minutes. Remove ginger and keep hot. Plating: In 4 warmed soup bowls, place a slice of tofu and top with strained maitakes. Ladle soup on top and garnish with scallions. Beverage: Green Tea ","[Sak, Riesling, Gewrztraminer, Pinot Gris]" 14341,"Sesame Chicken with Snow Peas 5 tablespoons low-sodium soy sauce 4 teaspoons toasted sesame oil 2 teaspoons honey 1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks 6 teaspoons canola oil 2 scallions, thinly sliced 1 tablespoon grated peeled ginger 3 cloves garlic, minced 1 1/4 cups low-sodium chicken broth 3 tablespoons sugar 3 to 4 teaspoons cornstarch 1 tablespoon rice vinegar 1 teaspoon chili paste 4 cups snow peas, trimmed Cooked brown rice, for serving (optional) 2 tablespoons toasted sesame seeds Instructions: Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14342,"Cheese Cart Mac and Cheese 1 pound orecchiette pasta 2 tablespoons olive oil 2 tablespoons all-purpose flour 1 3/4 cups milk, at room temperature 1/4 pound Asiago cheese, shredded 1/4 pound fontina cheese, shredded 1/4 pound Gouda cheese, shredded 1/2 teaspoon ground white pepper Salt 1/4 cup butter 2 cloves garlic, finely chopped 1 tablespoon freshly chopped parsley leaves 2 cups fresh bread crumbs, toasted (see Cook's Note) 1/4 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente, about 6 to 8 minutes.
While the pasta is cooking, in a saucepan over medium heat, add 2 tablespoons olive oil. Whisk in the flour and cook stirring constantly for 2 minutes. Slowly add the milk and whisk well to get rid of all the lumps. Bring to a simmer. Stir in cheeses and season with white pepper and salt, to taste. Drain the pasta from the water and return it back to the pot. Pour the cheese sauce over the pasta and stir to combine.
Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for 2 minutes. Add the parsley, bread crumbs, and Parmesan. Mix until the bread crumbs are completely coated with butter mixture. Serve the mac and cheese in small bowls topped with the garlic bread crumbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 14343,"Cordon Rose Cheesecake Packaged ladyfingers 2 (8-ounce) packages cream cheese, softened 1 cup sugar 1 tablespoon cornstarch, optional 3 large eggs 3 tablespoons lemon juice, freshly squeezed 1/4 teaspoon salt 3 cups sour cream 4 to 5 cups strawberries, hulled 1/4 cup currant jelly 1 tablespoon Chambord or water Instructions: Preheat oven to 350 degrees. Leave the ladyfingers attached and trim rounded bottoms so that you will have a ring of ladyfingers resembling a picket fence. Line the sides of the pan with the ladyfinger ring, rounded sides against the side of the pan. Add or trim if necessary to complete the ring. Line the bottom with more ladyfingers, rounded sides down, trimming as necessary to fill the spaces. Set aside. In a large mixing bowl, beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the cornstarch. Beat in the eggs, beating until smooth and scraping down the sides once or twice. Add the lemon juice and salt and beat until incorporated. Beat in the sour cream just until blended. (This can also be done in a food processor). Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1-inch of very hot water. Bake the cake in 350 degree oven for 45 minutes. After 25 minutes, cover loosely with foil to keep ladyfingers from over-browning. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with greased plastic wrap and refrigerate overnight. To unmold, wipe sides of pan several times with a towel run under hot water and wrung out. Arrange strawberries on top. If you have rinsed them, make sure they are thoroughly dry. In a small saucepan or microwave oven, heat the currant jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14344,"Raspberry Vinegar Syrup 2 pints (4 boxes) raspberries balsamic or raspberry vinegar 4 cups sugar Instructions: In a stainless steel saucepan combine the raspberries with vinegar to barely cover them and the sugar. Bring this to a boil, slowly, skim off frothy scum and let cool to room temperature. Strain, pressing down on the fruit. Refrigerate the liquid. Use as an intense syrup with club soda, gingerale; vodka as well and other fruit. ","[Bardolino, Barolo, Chianti Classico, Valpolicella]" 14345,"Roasted Beet Salad with Walnuts and Goat Cheese 3 medium beets, washed and trimmed 1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onions 1/2 teaspoon Dijon mustard
4 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts
Instructions: Preheat the oven to 400 degrees F. Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice. In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14346,"Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette 8 medium-sized portobello caps Olive oil Salt and pepper Wild Rice Pilaf, recipe follows Piquillo Pepper Vinaigrette, recipe follows 1/3 cup sliced almonds, toasted 1 1/2 cups wild rice 3 cups chicken stock, plus 1/2 cup 2 cups water Salt 2 tablespoons olive oil 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 1 cup dry white wine 2 teaspoons finely chopped fresh thyme leaves 2 teaspoons finely chopped fresh rosemary leaves Freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 5 piquillo peppers, chopped 1/2 small red onion, coarsely chopped 8 cloves roasted garlic, peeled 1/4 cup aged sherry vinegar 1 tablespoon honey 1 tablespoon Dijon mustard Salt and freshly ground black pepper 1/2 cup canola oil Instructions: Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds. Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well. Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley. Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 14347,"Salted Chocolate Ganache Peanut Butter Bars Nonstick cooking spray, for baking dish 1 1/2 cups confectioners' sugar
1 1/2 cups graham cracker crumbs
1 cup creamy peanut butter
Kosher salt
1 stick (8 tablespoons) unsalted butter, melted
8 ounces semisweet baking chocolate, chopped into small pieces
1 cup heavy cream
1 teaspoon flaky sea salt, optional Instructions: Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray. In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside. Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth. Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight. Sprinkle evenly with the flaky sea salt. Cut into squares to serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 14348,"Mom's Baklava 1 1/2 cups granulated sugar 1 cup honey 3/4 cup water 2 tablespoons fresh lemon juice One thick 1-inch piece orange peel
1 cup pistachios 1 cup walnut (halves and pieces) 1 cup graham cracker crumbs 1 teaspoon ground cinnamon
1/4 teaspoon kosher salt 12 ounces (3 sticks) unsalted butter, melted One 1-pound package phyllo dough (number 2 thickness)
Instructions: Preheat the oven to 350 degrees F. For the honey-citrus simple syrup: Whisk together the sugar, honey, water and lemon juice in a medium saucepan over medium heat and bring to a gentle boil. Reduce the heat to low, add the orange peel and continue to boil without stirring, about 15 minutes. Remove from the heat to cool while you assemble the baklava. The syrup will thicken as it cools. For the nut filling: Add the pistachios and walnuts to the bowl of a food processor fitted with the blade attachment and pulse until coarsely chopped. Transfer the nuts to a large bowl along with the graham cracker crumbs, cinnamon and salt and mix until combined. Set aside. To assemble: Brush a 9-by-13-inch pan with some of the melted butter. Unroll the whole package of phyllo and cut it in half to fit the pan or trim to fit flat. (As you work, cover the unused phyllo sheets with wax paper underneath a damp clean kitchen towel.) Lay 1 sheet of phyllo in the bottom of the pan. Brush with butter, covering the entire surface, then lay another sheet of phyllo on top. Repeat this process until you have 10 layers of phyllo, with butter brushed on top. Add half of the nut mixture, spreading it evenly over the buttered surface, then gently press in with your hands. Begin layering the phyllo and melted butter until you have 10 more layers of phyllo, with butter brushed on top. Add the remaining nut mixture, then layer 10 more sheets of phyllo, brushing with butter in between layers. Brush the top with melted butter, then score the phyllo dough into diamonds, cutting about 1/4-inch deep. (Cut 4 strips lengthwise, then diagonal cuts for a diamond shape). Bake until puffed and golden brown on top, about 1 hour. Ladle the cooled syrup over the top, allowing it to absorb in between pours. Allow the baklava to sit until the syrup is completely absorbed, at least 30 minutes. Separate into bars and serve. The baklava freezes very well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14349,"Crispy Parmesan Butternut Squash Chips 1 medium butternut squash Vegetable oil, for deep-frying 2 sprigs rosemary 2 sprigs sage Kosher salt 1/4 cup grated Parmigiano-Reggiano Instructions: Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill. Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Season with salt and shower with fresh grated Parmesan and crumbled herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 14350,"Old-Fashioned Banana Cake 3 very ripe bananas, mashed 3/4 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1/2 cup sour cream 1 teaspoon pure vanilla extract Grated zest of 1 orange 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup coarsely chopped walnuts (optional) Cream Cheese Frosting, recipe follows Walnut halves, for decorating (optional) 6 ounces cream cheese, at room temperature 6 tablespoons (3/4 stick) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 2 1/2 cups sifted confectioners' sugar (1/2 pound) Instructions: Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using. Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 14351,"Mezcal Shrimp Tacos with Guac Crema 1 small green chili pepper, Serrano or small jalapeno 1 ripe Haas avocado
1 lime
1/4 small red or white onion
1 cup Mexican crema or sour cream
A pinch of salt
1/2 small red or white onion 1 can (14 ounces) fire-roasted diced tomatoes
32 medium to large shrimp, peeled and deveined, tails off
6 cloves garlic
EVOO 2 tablespoons butter
1 scant teaspoon cumin seed, measure in your palm
1 teaspoon (1/3 palm full) pimenton or paprika 2 chipotle in adobo, plus a couple spoonfuls sauce
About 1/4 cup mezcal
A drizzle of honey, about a teaspoon
Salt and pepper 1 lime Twelve 6-inch corn tortillas
1 head iceberg lettuce 1 lime, wedged Cilantro leaves Sliced pickled jalapenos, mild or hot Thinly sliced small radishes Crumbled cotija or queso fresco Sliced scallions
Instructions: Gather your ingredients. For the crema: Seed and chop green chili. Halve and pit avocado. To a food processor or high power blender, add the juice of 1 lime, chili, scoop in the avocado, onion and crema or sour cream and process into a smooth sauce. Season with salt to taste. For the tacos: Finely chop onion. Place tomatoes in a strainer to drain. Pat shrimp dry. Peel garlic and thinly slice, grate or chop garlic. Heat a large cast-iron or wide, shallow skillet over medium-high heat with EVOO, 2 turns of the pan. Melt butter into oil and when it foams add onion, garlic, cumin, paprika and chipotle in adobo. Swirl and toss a minute. Add tomatoes, cook a minute or 2 more, then add mezcal and a drizzle of honey -- be mindful of a flare up. Swirl a minute more. Add the shrimp to the sauce, season with salt and pepper and cook, turning occasionally, 3 to 4 minutes. Add juice of lime, remove from heat. Char tortillas in a hot stainless pan over high heat or over open flame on gas burners. Blister the tortillas 20 to 30 seconds and stack in a cloth napkin or towel to keep warm. Serve shrimp in serving bowl with tortillas, crema, lettuce, lime wedges and toppings alongside. To build tacos: Slather or squirt sauce on tortilla, top with lettuce, shrimp -- squirt on more lime juice of you like, cilantro, jalapenos, radishes, cheese and scallions. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 14352,"Easy Herb Salad 1/4 cup fresh dill leaves 1/4 cup fresh tarragon leaves 1/4 cup fresh parsley leaves 1/4 cup fresh basil leaves 2 big handfuls baby green mix (about 4 cups) 1 small shallot, chopped 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 3 tablespoons olive oil Kosher salt and freshly ground pepper Instructions: Add the dill, tarragon, parsley, basil and baby greens to a large salad bowl. Whisk together the shallot, champagne vinegar and Dijon mustard. Whisk in the olive oil and season with salt and pepper. Dress the salad immediately before serving and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14353,"Sweet cl Cucumber Pickles 2 hot house cucumbers, thinly sliced 2 fresh hot red chiles, thinly sliced 2 large handfuls fresh mint leaves 2 cups rice vinegar 4 teaspoons sugar Salt and freshly ground black pepper Instructions: Combine the cucumbers, chiles, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated with the vinegar. Refrigerate overnight if possible; the cucumbers will soften as they marinate and the flavors will deepen. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 14354,"Lemon Love Cake Unsalted butter, for greasing All-purpose flour, for dusting One 16.5-ounce package lemon cake mix
1 lemon, zested and juiced
One 32-ounce container part-skim ricotta Two 8-ounce containers mascarpone 4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
One 3.4-ounce package lemon instant pudding mix, such as Jell-O Instructions: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour. Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside. Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter. Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes. Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14355,"\Homemade\ Raspberry Almond Croissants 1/2 cup (100 grams) granulated sugar 1/4 cup (60 milliliters) spiced rum 1/4 cup (60 milliliters) water 1/2 teaspoon almond extract 1/2 cup (112 grams) unsalted butter, at room temperature 1/2 cup (78 grams) icing sugar 2 eggs, at room temperature 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/2 orange, zested 1 cup (135 grams) almond flour 1 tablespoon (8 grams) all-purpose flour 1/4 teaspoon kosher salt 6 day-old croissants 1 cup (155 grams) raspberries 1/2 cup (50 grams) sliced almonds Icing sugar, for serving Instructions: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. For the syrup: Combine the sugar, rum and water in a small saucepan and bring to a simmer over medium-low heat. Simmer until the sugar is dissolved, 4 to 5 minutes. Then remove from the heat and stir in the almond extract. Set aside to cool slightly. For the croissants: Beat the butter and icing sugar together in a medium bowl until light and fluffy. Beat in the eggs one at a time, followed by the almond extract, vanilla extract and orange zest. Add the almond flour, all-purpose flour and salt and mix just to combine. Slice the croissants in half. Dunk the bottom halves into the syrup then transfer to the prepared baking sheet. Spread about two-thirds of the almond mixture onto the cut side of each and divide over the raspberries. Dunk the cut side of each remaining croissant half into the syrup then sandwich on top. Spread the remaining almond mixture over the tops of the croissants and scatter with the sliced almonds. Bake the croissants until golden brown and crisp, 20 to 25 minutes. Allow them to cool slightly or all the way to room temperature before dusting with icing sugar to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14356,"Orzo with Feta and Tomatoes 1/2 pound orzo Salt 2 tablespoons butter 1 cup feta cheese crumbles A handful of parsley leaves, chopped 1/2 pint grape tomatoes, halved Freshly ground black pepper Instructions: Heat water in large sauce pot to boil and add pasta, cook to al dente. Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 14357,"She Pretty 3 cups quartered strawberries 1/2 cup sugar 2 3/4 cups water 1 ounce lemon juice 1 large egg white 3 drops of rosewater Edible flower, for garnish Instructions: Make the strawberry consomm: Combine the strawberries, sugar and water in a medium saucepan; simmer until the strawberries break down, about 30 minutes. Strain through a fine-mesh sieve (discard the solids) and refrigerate until cooled, about 1 hour. Make the drink: Combine the lemon juice, egg white, rosewater and 2 1/2 ounces of the strawberry consomm in a cocktail shaker with ice. Shake well. Strain the drink into a coupe glass. Garnish with a flower. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]" 14358,"Fruit-Sweetened Fig and Walnut Brownies 1/3 cup vegetable oil, plus more for oiling the pan 1 1/2 cups dried figs, chopped 5 pitted Medjool dates, chopped 6 ounces unsweetened chocolate, chopped 1/3 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon fine salt 1/2 teaspoon baking soda 3 large eggs 2 teaspoons pure vanilla extract 3/4 cup walnuts Instructions: Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan. Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Whisk together the flour, cocoa, salt and baking soda in a small bowl. Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas. Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 14359,"Flowery Fun Fruit Skewers 1 cantaloupe, peeled, halved and seeded 1 honeydew melon, peeled, halved and seeded 8 strawberries, hulled 6 chewy granola bars
Instructions: Slice the cantaloupe and honeydew into 1/2-inch-thick slices. Using small flower-shaped cookie cutters, cut flowers from the melon slices. Using a paring knife, cut a wedge out of the stem end of each strawberry to form a heart shape. Cut the granola bars crosswise into equal squares. Assemble by skewering the ingredients through the ice-pop sticks, alternating between melon flowers, strawberries and granola bars, in any combination. ","[Riesling, Moscato, Prosecco, Sparkling Shiraz]" 14360,"Cajun Corn Pudding Butter, for baking dish 1/4 cup fine breadcrumbs 4 ears sweet corn 2 tablespoons olive oil Sea salt 1/4 teaspoon cayenne pepper 6 slices bacon chopped 3/4 cup diced onions 3/4 cup diced bell pepper 2 cups heavy cream 1 cup milk 5 eggs 1/2 cup grated Parmesan cheese 1/2 cup cornmeal 1/4 cup sugar 2 tablespoons freshly ground pepper 1/4 teaspoon grated nutmeg Instructions: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 3-quart baking dish, and sprinkle the breadcrumbs evenly to coat the bottom and side of the dish. Cut the corn off the cob in a large bowl then scrape the cob across the bowl a second time to release all the corn milk, and then set aside. Heat olive oil in a large skillet over medium-high heat, add corn, 1 1/2 teaspoons salt and cayenne. Saute for 2 to 3 minutes. Add bacon and saute until crisp. Add onions and bell peppers, cook until barely tender, then remove from heat. In a medium bowl, whisk together the cream, milk, eggs, Parmesan, cornmeal, sugar, pepper and nutmeg until frothy. Add the corn mixture and stir to combine. Pour into the prepared baking dish and bake 35 to 40 minutes, until firm. Serve hot from the oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 14361,"Papillote of Striped Bass with Herbs and Quick Aioli 1 medium Idaho baker potato, washed and dried 8 tablespoons extra-virgin olive oil
4 (8-ounce) pieces striped bass, pin bones removed, skin-on Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh dill fronds
2 tablespoons chopped flat-leaf parsley 1 lemon, cut into thin slices and pits discarded 2 cloves garlic, peeled and minced *2 egg yolks 1/2 cup extra-virgin olive oil 1/2 teaspoon granulated sugar 2 limes, juiced Instructions: Arrange 2 shelves in the oven at a fair distance from each other. The foil-enveloped fish will need some room to puff and expand as it cooks. Better to rearrange the oven racks while the oven is not yet hot. Preheat the oven to 400 degrees F.
Bake the potato until tender, about 45 minutes to 1 hour.
Spread about a 2-foot sheet of foil on a flat surface with 1/2 of it hanging off the counter in front of you. Put the fish, skin side down, horizontally, onto the foil near the end of the counter leaving about 1 1/2-inches of foil on both sides. Season the flesh side of the fish with salt and pepper, to taste, and sprinkle with some dill, parsley and a few lemon slices. Drizzle about 2 tablespoons oil on top of the fish. Fold the foil back over the fish and fold in the sides of the foil twice. Leaving some air in the package, roll the top of the foil down twice gathering the top to make a window , leaving about 6 to 8 inches between the fish and the top. It should look like a small package, with all the sides sealed. There should be enough room left around the fish to allow for the steam to build up as it cooks, creating an inflated envelope around the fish. Repeat with remaining 3 pieces of fish.
Put the garlic cloves in the bowl of a food processor and pulse until the garlic is finely chopped. Add the egg yolks and pulse to blend. When the potato is completely cooked and still warm, put it on a flat surface and split it open lengthwise. Use a tablespoon to scoop out the flesh, totaling about 3 to 4 tablespoons, and add it to the processor. Pulse to combine. With the processor running, slowly add the 1/2 cup of olive oil, through the opening at the top, in a steady stream. Add the sugar and the lime juice and pulse to incorporate. Season, to taste, with salt and pepper. Using 2 baking sheets, put 2 of the foil envelopes on each sheet and add a little water to the bottom of the sheet pan. This water will create additional steam in the oven as the fish cooks. Put the baking sheets on 2 shelves of the oven and bake, undisturbed, until the envelopes begin to puff, about 12 to 15 minutes. Remove from the oven and immediately transfer to 4 dinner plates. To serve, break open the foil and drizzle with the aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14362,"Oven Baked Pepper Bacon 1 1/2 pounds sliced lean bacon 2 1/2 teaspoons coarsely ground black pepper Instructions: Preheat oven to 400 degrees F. Arrange bacon slices in 2 jelly roll or shallow roasting pans, overlapping the lean edge of each slice with the fat edge of the next. Evenly sprinkle pepper over bacon slices. Place pans on 2 oven racks and bake 25 minutes, switching pans between upper and lower racks halfway through the baking, or until bacon is golden brown and crisp. Transfer bacon to paper towels to drain; keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14363,"Bonus Waffle Recipe: Waffle Breakfast Fries 1 frozen low-fat waffle Sugar-free pancake syrup, optional, as a dip Instructions: Preheat the toaster oven to high. Slice the waffle into 1/2-inch strips. Toast them until crispy. If you like, dunk them in syrup. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling]" 14364,"Chocolate Biscuit Cake 1/2 cup unsalted blanched hazelnuts 2 1/2 sticks unsalted butter, plus more for the pan 1 14-ounce package digestive biscuits, such as McVitie's, broken into 1/2-inch pieces (about 5 cups) 1/3 cup golden syrup (such as Lyle's) 1/4 teaspoon salt 6 ounces semisweet chocolate, chopped 3 tablespoons unsweetened cocoa powder 1 teaspoon pure vanilla extract 1/3 cup chocolate-hazelnut spread 4 ounces semisweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon golden syrup (such as Lyle's) Mini chocolate chips, for decorating Instructions: Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop. Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread. Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight. Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.) Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 14365,"Classic Baguette 1 cup spring water 1/2 teaspoon moist yeast or 1/4 teaspoon dry yeast 1 1/2 cups organic all-purpose white flour 1 cup spring water 1/2 teaspoon moist yeast or 1/4 teaspoon dry yeast 4 1/4 to 5 1/4 cups organic all-purpose white flour Fine sea salt Instructions: Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add the flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it doubles in volume. Mix and knead the final dough: Measure the remaining ingredients. Measure and transfer 1 cup (9 ounces) of the poolish into a 6-quart bowl. (Discard remaining poolish) Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup of the flour and stir until well combined. Add the salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly. Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume, and a slight indentation remains after pressing a finger into the dough. Divide the dough and rest: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 4 equal pieces. Flatten each with the heel of your hand and shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place for 30 minutes. Shape the dough into loaves: Flatten each with the heel of your hand on an unfloured board. Shape each into a 14-inch loaf. Proof the loaves: Place the loaves seam side up in a well-floured couche. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip. Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Using the peel, slide the loaves onto the hearth. Quickly repeat with the next 2 loaves. Quickly spray the inner walls and floor of the oven with cold water until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again, closing the door quickly so that the steam doesn't escape. Bake until the loaves are a rich caramel color and the crusts are firm, 15 to 20 minutes. To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14366,"Parmesan Potato Bread 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast 2 cups warm water (about 110 degrees) 2 teaspoons salt 1 tablespoon finely minced garlic 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary 1/4 cup olive oil 2 cups coarsely shredded raw potato 1 cup finely shredded or grated Parmesan cheese 6 to 7 cups unbleached flour Additional olive oil Instructions: In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 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 onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place 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 1 hour. Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. 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. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove bread from baking sheet and cool on a rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14367,"Key Lime Pie 1/3 of a 1-pound box graham crackers 5 tablespoons melted unsalted butter 1/3 cup sugar 3 egg yolks 2 teaspoons lime zest 1 (14-ounce) can sweetened condensed milk 2/3 cup freshly squeezed Key lime juice, or store bought 1 cup heavy or whipping cream chilled 2 tablespoons confectioners' sugar Instructions: For the graham cracker crust: Preheat the oven to 350 degrees F. Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on. For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 14368,"Butternut Squash Ravioli 500g all-purpose flour 500g semolina flour
5 eggs
Olive oil, just a dash
Salt 2 large butternut squash 125g butter
50g brown sugar
Salt and fresh cracked pepper 1 whole onion
4 cloves garlic 1 sprig fresh sage
Olive oil, just a dash
150g fresh ricotta
Instructions: For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so. For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes. With a large spoon, scrape the squash off the skin into a bowl and set aside. Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage. In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks. In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling. Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling. Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 14369,"Edamame Dip 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows 1/4 cup diced onion 1/2 cup tightly packed fresh cilantro or parsley leaves 1 large garlic clove, sliced 1/4 cup freshly squeezed lime or lemon juice 1 tablespoon brown miso 1 teaspoon kosher salt 1 teaspoon red chili paste 1/4 teaspoon freshly ground black pepper 5 tablespoons olive oil 1 pound edamame, fresh or frozen, in or out of shell 1/4 cup water Kosher salt, optional Instructions: Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days. Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 14370,"Potato Latkes with Cranberry Jam 2 large russet potatoes 2 shallots, minced (4 tablespoons) 2 garlic cloves, minced (1 tablespoon) 4 eggs, lightly beaten 2 tablespoons all-purpose flour 1 teaspoon dried tarragon 2 teaspoons fresh chives, snipped 1 teaspoon dried mustard 2 teaspoons salt Freshly ground black pepper 1/2 cup vegetable oil Fresh chives, for garnish Cranberry Jam, recipe follows 1 cup sugar 1/2 cup cranberry juice 1 (12-ounce) package frozen cranberries 1 1/2 teaspoons ground cardamom 1 star anise Pinch salt Pinch white pepper Instructions: Wash the potatoes and grate them by hand using the coarse side of a grater. Put the grated potato into a clean dish towel and wring well to remove the excess water. Place grated potato in a large bowl. Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined. Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes. Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little. Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes. Flip and repeat on the other side. Remove to a paper towel lined plate and repeat until all the latke mix has been used; you'll have to replenish the cooking oil about halfway through. Keep warm in a low oven until ready to serve. Sprinkle latkes with chives and serve with Cranberry Jam on the side. Place all ingredients in a medium saucepan. Place over high heat, bring to a boil and stir until the sugar dissolves. Reduce the heat and simmer until the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool. Chill thoroughly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14371,"Green Chicken Curry with Coconut Milk 10 green chilies, thinly sliced 1 teaspoon shrimp paste 2 tablespoons lemon grass 2 pieces galanga root 1 teaspoon lime zest 12 cup cilantro leaves 6 shallots 6 garlic cloves 1/2 teaspoon salt 1 teaspoon cinnamon 2 cilantro roots 5 tablespoons vegetable oil 8 chicken thighs, boned 1 cup water 1 teaspoon tamarind concentrate 2 tablespoons Thai fermented fish sauce 4 tablespoons cornstarch 1/2 cup coconut milk 4 tomatoes, chopped Fresh coriander Instructions: In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute paste over medium heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high, add water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Chill liquid until it congeals. Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid -- add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot water and add. Add fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is too thick, thin with a little coconut milk just before serving. Sprinkle wit ","[Sauvignon Blanc, Gewrztraminer, Pinot Grigio, Riesling]

" 14372,"Turkey Bacon Wafflewich 2 slices wheat bread 3 tablespoons Dijon mustard
2 slices Cheddar 4 slices deli turkey, folded
4 slices cooked bacon
1/4 cup baby spinach
Thinly-sliced red onion, to taste
2 tablespoons butter (salted or unsalted) Potato chips, for serving
Instructions: Preheat a waffle maker to medium-low heat. Spread each slice of bread with the mustard. Place a piece of cheese on top of each slice. Add the turkey, bacon, spinach and onion to one side. Close the sandwich and butter the top with 1 tablespoon butter. Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker. Toast until golden and crisp, 2 1/2 to 3 minutes. Remove, slice in half and serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14373,"My Mother's Easy Corn Dish 3 eggs 2 cups whole kernel corn, fresh 2 tablespoons butter 1/2 cup milk 1/2 teaspoon brown sugar 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup red bell pepper, chopped 1/2 cup cracker crumbs Instructions: Beat eggs, combine with corn, butter, milk, sugar, salt and pepper. Pour into a buttered pan; sprinkle top with bell pepper and cracker crumbs. Dot with butter. Bake in a preheated 350 degree oven for 40 minutes or until loaf is cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14374,"Black Forest Cake with Whipped Cream Frosting 2 cups sugar 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/4 teaspoons baking powder 1 teaspoon salt 3/4 cup cocoa powder 1 teaspoon vanilla extract 1 cup milk 1/2 cup vegetable oil 2 large eggs 1 cup boiling water 1 can pitted tart red cherries 3/4 cup sugar 3 tablespoons cornstarch 2 tablespoons kirsch liqueur 2 tablespoons red food coloring 16 ounces cream cheese, softened 1 teaspoon vanilla extract 3 ounces sugar 2 large eggs 3 cups non-dairy whipping cream Thin chocolate shavings, for garnish Maraschino cherries, for garnish Instructions: For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners. In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water. For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade. For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use. To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool. Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 14375,"Sweet Potato and Roasted Plantain Soup with Fried Plantain and Smoked cl Crema 2 ripe plantains 1/4 cup pure maple syrup 4 sweet potatoes, roasted, peeled and mashed Pureed plantains 8 cups vegetable stock 1 cup coconut milk Salt and pepper to taste 1 green plantain, peeled and julienned 2 cups canola oil Salt Instructions: Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth. Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste. Smoked cl Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked cl crema and garnish with fried plantains and cilantro leaves. Heat oil to 365 degrees F. in a medium skillet. Add plantains in batches and cook until golden . brown. Remove to a plate lined with paper towels and season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 14376,"Roasted Root Vegetable Medley 8 to 12 slender carrots, peeled and trimmed 8 to 12 baby turnips, peeled 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters 1 or 2 large beets, peeled and cut into thick wedges 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices 1 whole head garlic, separated into cloves, unpeeled 2 or 3 sprigs fresh rosemary, sage, or thyme Salt Freshly ground black pepper Extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14377,"Caribbean Chili-Stuffed Muffins Coconut oil, for browning the meat 8 ounces ground pork
8 ounces ground beef
2 cloves garlic, chopped 1 habanero pepper, seeded and chopped 1/2 onion, chopped
2 teaspoons cl powder
1 teaspoon cumin
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon allspice Kosher salt and freshly ground black pepper One 28-ounce can crushed tomatoes Splash Worcestershire sauce
1 cup beef stock 1 bunch fresh cilantro, chopped 2 mangoes, chopped 1 cup all-purpose flour 1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
Pinch of kosher salt
2 sticks (8 ounces) unsalted butter, melted 3/4 cup whole milk
2 large eggs
1 jalapeno pepper, seeded and chopped Instructions: For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the cl powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes. For the muffins: Preheat the oven to 400 degrees F. Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos. Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 14378,"Caramelized Fennel Fettuccine with a Poached Egg Salt 2 bulbs fennel, quartered and cut into 1-inch wedges 3 tablespoons extra-virgin olive oil Freshly ground black pepper 1/4 cup plus 2 tablespoons freshly grated Parmesan 1/2 pound spinach fettuccine 2 tablespoons vinegar 2 large eggs 2 tablespoons shaved Manchego cheese Instructions: Preheat the oven to 400 degrees F.
In a large pot, bring 3 quarts salted water to a boil. Place the fennel wedges in the boiling water and cook until fork tender, about 6 minutes.
Drain the fennel and transfer to a large baking sheet lined with foil. Brush the fennel with 2 tablespoons olive oil, salt, pepper and 2 tablespoons Parmesan. Bake until lightly browned, about 30 minutes, tossing occasionally.
Meanwhile, bring 3 quarts water to boil in a large pot and about 3 inches water to boil in a medium saucepan. Add the pasta to the large pot and cook according to package directions. Add the vinegar to the saucepan and reduce the heat to low, bringing the water to a gentle simmer.
Crack the eggs into two small ramekins and gently place each egg in the simmering water so that they are not touching. Simmer until the egg whites are set, but the yolk is still runny, about 5 minutes. Using a slotted spoon, gently remove the eggs from the water and place on a paper-towel lined plate to drain.
Drain the cooked fettuccine and toss with the caramelized fennel, the remaining 1 tablespoon olive oil, salt and pepper.
To serve, divide the pasta between two plates, topping each with half the remaining Parmesan, Manchego cheese, a poached egg, and salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14379,"Meal Prep Roasted Chicken Thighs 2 pounds boneless, skinless chicken thighs 1 tablespoon olive oil
1 tablespoon red wine vinegar
1 large clove garlic, finely grated
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 425 degrees F. Toss the chicken with the olive oil, vinegar, garlic, Italian seasoning, crushed red pepper, 1 1/4 teaspoons salt and a few grinds of black pepper until evenly coated. Place the chicken on a rimmed baking sheet and roast until golden and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 25 minutes. Serve the chicken in whole pieces or sliced crosswise into strips.
The chicken will keep up to 4 days. Let cool completely before refrigerating.
Spicy Honey-Mustard Chicken: Dip chicken in store-bought spicy honey-mustard and serve with crispy potatoes and sauted spinach. Curry Chicken: Serve with curried lentils, roasted carrots and yogurt sauce.
Spanish Rice Bowls: Serve with smoked paprika rice, peas and sauted onions.
Apricot Chicken: Spread apricot jam over hot chicken and serve with a kale and apple salad.\u202f
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 14380,"Sausage Hoagies 1 cup mayonnaise 3 tablespoons Calabrian chili paste
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1 tablespoon olive oil 2 pounds mixed Italian sausage, casing removed
3 cups baby arugula
1 cup fresh basil leaves, torn
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon kosher salt
2 large (11 inch) hoagie rolls
1 1/2 cups chopped giardiniera
Instructions: For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside. For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary. Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat. Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 14381,"Mixed Sorbets 3 different colored sorbets, 1 pint each, such as: lemon, raspberry, lime Instructions: Use 2 large serving spoons to roll egg-shaped scoops of sorbet. Serve 1 scoop of each flavor in a martini glass or decorative glass. ","[Prosecco, Moscato, Sauvignon Blanc, Vinho Verde]" 14382,"Lemon Cake 1/4 pound unsalted butter, room temperature, plus more for pans 1 cup sugar 2 extra-large eggs, room temperature 1/4 cup lemon zest (3 to 4 lemons) 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup fresh lemon juice 3/8 cup buttermilk, room temperature 1 teaspoon pure vanilla extract Instructions: Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan, or 2 (6-inch) round pans. In a large bowl, using an electric mixer, cream butter and sugar together, about 5 minutes. Beat in eggs, 1 at a time, then add the lemon zest. In separate bowl, sift flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and vanilla. Slowly add the flour mixture and wet ingredients, simultaneously, into the egg mixture and combine well. Divide batter between the prepared round pans, or sheet pan. Bake for 45 minutes to 1 hour, or when toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14383,"Pistachio and Cardamom Cupcakes Cupcakes: 3 cups all-purpose flour 5 tablespoons pistachio instant pudding
1 tablespoon baking powder
1 teaspoon ground cardamom
1 1/4 cup buttermilk
1/2 cup sour cream
1/3 cup vegetable oil
2 cups sugar
4 ounces (1 stick) unsalted butter
1 tablespoon vanilla extract
1 teaspoon almond extract
1 dram (1/16-ounce) pistachio flavored oil
5 large eggs
1/2 cup chopped salted pistachios 1 cup pitted chopped dates 1 cup honey
2 tablespoons ground cardamom 1 pound unsalted butter 8 ounces cream cheese 1/4 cup fresh orange juice 2 tablespoons orange extract 1 tablespoon vanilla extract 1 teaspoon salt 1 orange, zested 2 pounds powdered sugar 1/4 cup toasted pistachios, seasoned with salt and pepper, for garnish. Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular cupcake liners.
Sift the flour, instant pistachio pudding, baking powder and cardamom into a bowl. Combine the buttermilk, sour cream and oil into another bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the sugar and butter until the mixture is lighter in color and fluffy, about 7 minutes. Add the vanilla, almond and pistachio flavors. Add one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lower speed, add the flour mixture and the buttermilk mixture, alternating between the two, beginning and ending with the flour. Lastly, fold in by hand, the salted chopped pistachios.
Fill the prepared cupcake liners half full with batter and bake until golden and baked though, 25 minutes. Cool the cupcakes completely. For the date and honey filling: In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over medium-low heat until the mixtures becomes thicker, 10 to 15 minutes. Transfer the mixture to a dish and cool.
For the orange cream cheese frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the mixture is light and fluffy, about 5 minutes. Add the juice, orange extract, vanilla extract, salt and zest and beat until fully incorporated. Then lower the speed and add the powdered sugar incrementally and beat for 3 more minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip. To assemble: Using an apple corer, remove a piece of the cupcake from the center. Fill the cupcake with 1 teaspoon of the date and honey filling. Using a large round tip #809, pipe the orange cream cheese frosting and garnish with the toasted pistachios ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14384,"Mung Bean and Baby Basmati Risotto Flavored with Green Cardomom, Wild Mushrooms and Shahi Jeera 1 cup of baby basmati rice 1/4 cup of mung beans 1/8 cup of canola oil 6 green cardamom pods 1 clove 1 teaspoon of minced shallots 3 cups of vegetable stock Salt and pepper, to taste Green cardamom, ground fine, to taste 1 tablespoon butter 1/4 inch of whole ginger 2 cloves garlic 2 shallots piquet (whole shallot, studded with a whole clove and bay leaf) Vegetable stock, to cook 2 tablespoons canola oil 1/4 teaspoon shahi jeera 2 cups of cooked mixed mushrooms 1 teaspoon shallots Salt and pepper, to taste 2 tablespoons tarragon 1 tablespoon chopped chervil Instructions: Wash the baby basmati rice very well and drain. Do not soak. In a separate bowl, wash and pick through the mung beans, and soak for one hour in warm water. Heat the oil and add 4 of the green cardamom pods and clove. Next, add the shallots and sweat. Add the basmati and sweat. While stirring, add the vegetable stock a little at a time. Season with salt, pepper and cardamom and continue to cook until rice is al dente (adding stock as needed). Finish with a tablespoon of butter. In a small pot, add mung beans, ginger, garlic and shallot piquet and cover with the vegetable stock. Cook until tender, then add the salt. Pull out the spices and the piquet. Add the mung beans with stock to the rice. Adjust seasoning. Put small mound of rice in a bowl and top with wild mushroom fricassee To a heated saute pan, add oil and shahi jeera until fragrant. Add the mushrooms and saute very quickly until golden brown. Add the minced shallots and sweat. Season with salt and pepper. Add the tarragon. Remove from heat and top with the chervil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14385,"Bourbon-Glazed Peaches with Mascarpone Cream 2 tablespoons unsalted butter 1 teaspoon olive oil 4 peaches, halved and pitted 1/8 teaspoon salt 2 tablespoons brown sugar 1/4 cup bourbon 2/3 cup mascarpone 2 tablespoons heavy cream 1 tablespoon honey, plus more for drizzling 1/4 teaspoon vanilla extract Fresh mint, for serving Instructions: Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times. Whisk together the mascarpone, heavy cream, honey and vanilla until smooth. Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve. ","[Burgundy, Moscato, Riesling, Tempranillo]" 14386,"Breast of Chicken with Rosemary and Polenta with Porcini Mushrooms 6 chicken breasts 6 ounces olive oil, plus 3 ounces 3 tablespoons chopped rosemary Salt 32 ounces salted water 1 pound polenta flour 6 ounces all-purpose flour 6 ounces dry white wine 2 rosemary sprigs 2 pounds porcini mushrooms, sliced 4 ounces parsley, chopped finely Instructions: Begin by cleaning and marinating the chicken in 6 ounces of the olive oil, fresh rosemary, and a pinch of salt for approximately 4 hours. To prepare the polenta, bring the salted water to a boil. Once the water has boiled, sprinkle the polenta flour in the water and beat with a whisk. Lower the heat and cook for about 40 minutes until the polenta falls away from the sides of the pan. It is hard to determine the exact amount of water as it depends on the quality of the polenta flour. If it becomes hard, add hot water until the polenta softens and can be stirred. To cook the chicken, remove it from the marinade, dust the chicken breasts with flour, place them in a pan, add the white wine, and cook on high heat for 10 minutes, flipping on each side. At the same time the chicken is cooking, using another pan, heat the remaining 3 ounces of olive oil. Add the rosemary sprigs to flavor the oil. Take the rosemary out and add the porcini mushrooms and salt. Cook for 5 minutes and then add the chopped parsley. To serve, place the chicken on a plate and add some of the sauce from the pan. On the side place some polenta and top it with some of the porcini mushrooms. To garnish, sprinkle some parsley and add a sprig of rosemary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 14387,"Bratwurst Bar 2 cups milk 8 ounces processed cheese, such as Velveeta, cut into cubes 2 cups grated pepper jack cheese Kosher salt 8 smoked beef bratwurst 8 good-quality hotdog buns, split 4 tablespoons (1/2 stick) salted butter, melted 1/2 cup spicy brown mustard 1/2 cup pickle relish 1/2 cup marinara sauce 1/2 cup sauerkraut 1/2 cup sweet pickles 1/2 cup pepperoncini 1/2 cup sweet pepper relish 1/2 cup grated pepper jack cheese 1/2 cup pickled sweet peppers, sliced Instructions: For the cheese sauce: Heat the milk in a small saucepan over medium heat. Once the edges begin to bubble, add the processed cheese and stir until it melts. Next, add the pepper jack by the handful, letting each addition melt before adding the next. Add salt to taste, cover and set aside. For the brats: Heat a grill or grill pan over medium-high heat. Grill the brats, flipping occasionally, until heated through and charred, 3 to 4 minutes per side. Set aside on a large board. Brush the buns with the butter and add to the grill for 20 to 30 seconds a side. Add the buns to the board with the brats. For the toppings: Transfer the cheese sauce to a bowl, or serve it straight from the pan, and add it to the board. Place the spicy brown mustard, pickle relish, marinara sauce, sauerkraut, sweet pickles, pepperoncini, sweet pepper relish, grated pepper jack cheese and pickled sweet peppers in separate bowls and arrange around the board. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 14388,"Monica's Chicken Pozole 4 ounces Roma tomatoes 1 small chopped yellow onion 2 tablespoons minced garlic 1 canned chipotle cl in adobo 1 tablespoon canola oil, plus more for saute pan 1 tablespoon dried Mexican oregano 1 bay leaf 3 pounds canned hominy, drained 8 cups chicken stock 8 ounces cooked chicken thigh meat Spinach leaves, for serving Fried corn tortilla strips, for garnish Sliced avocado quarters, for garnish Shredded Pepper Jack cheese, for garnish Chopped green onion, for garnish Cilantro springs, for garnish Lime wedges, for garnish Instructions: Preheat the grill to medium. Put the tomatoes on the grill or in a cast iron pan. Grill until the tomato skins are blackened and charred. Add the tomatoes, onion, garlic, chipotle and 1 tablespoon of oil to a food processor. Puree until well mixed, with uniform texture and no large chunks. Coat a medium saucepan, over medium heat, with oil and pour in the tomato puree. Saute until the mixture is thick and most of the liquid has been cooked out, about 10 or 15 minutes. Add the oregano and saute for another 5 minutes. Add the bay leaf, hominy and stock. Reduce the heat and simmer until the oil rises to the surface of the stock, about 1 hour. Shred the chicken and stir it into the soup mixture. To serve, line soup bowls with spinach leaves. Ladle the pozole over the spinach. Garnish each bowl with 5 tortilla strips, a sliced avocado quarter, 1 tablespoon of shredded Pepper Jack Cheese, green onions, cilantro sprigs and a lime wedge on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14389,"Quail in Rose Petal Sauce 2 cups water, plus 1 cup 2 tablespoons butter 2 cloves garlic, minced 1/2 teaspoon aniseed 12 red or pink roses with open blooms, petals removed 1 peeled red cactus fruit or 2 red plums, skinned 12 fresh chestnuts 2 tablespoons honey Salt and freshly ground black pepper 4 boneless fresh quail Olive oil Instructions: Heat the water to boiling. Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside. Put the rose petals and cactus fruit in a blender and puree until smooth and set aside. Cut an \x\ over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly. Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper. Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm. Preheat a grill or grill pan. Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 14390,"Chimichurri Flank Steak 1 cup packed flat-leaf parsley leaves 1/4 cup packed cilantro leaves 2 tablespoons fresh oregano, picked
2 cloves garlic
1 shallot, chopped
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes 1/2 teaspoon kosher salt
1/3 cup red wine vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil
1 tablespoon grapeseed oil 1 1/2 cups long-grain rice
1/2 teaspoon ground coriander 2 1/4 cups vegetable stock
1 cup black beans, cooked
2 tablespoons chopped cilantro 2 tablespoons lime juice
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
12 Roma tomatoes, halved 1 small yellow onion, quartered 2 garlic cloves
1 jalapeno pepper
2 tablespoons lime juice
1 tablespoon cilantro, chopped
Kosher salt and fresh ground black pepper 1/4 cup lemon juice 1 tablespoon Dijon mustard
1 egg plus 1 yolk 1 clove garlic 1 cup extra-virgin olive oil
Kosher salt and fresh ground black pepper 3 pounds flank steak Kosher salt and fresh ground black pepper Grapeseed oil, for searing 1 bunch watercress
Instructions: For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it. For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes. Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper. For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F. Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes. Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice. In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper. For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper. For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper. Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating. To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak. In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 14391,"Chicken and Dumplings 4 chicken thighs, trimmed of excess fat, about 2 pounds total 3/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons vegetable oil 1/2 cup coarsely chopped onion, plus 1 large onion, cut into 1-inch chunks 3 carrots, cut on the diagonal into 1/2-inch slices, plus 1/4 cup coarsely chopped carrot 1/4 cup coarsely chopped celery plus 2 stalks celery, cut on the diagonal into 1/2-inch slices 4 sprigs fresh thyme 1 bay leaf 6 cups chicken broth 2 tablespoons unsalted butter 4 tablespoons all-purpose flour 1/2 cup frozen peas 1 tablespoon chopped fresh parsley leaves For the dumplings: 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 cup plus 2 tablespoons milk 1 tablespoon butter 1/4 teaspoon salt Instructions: Season the chicken thighs on both sides with the salt and pepper. Heat the oil in a cast iron Dutch oven and, when hot, add the chicken thighs, skin side down, and cook until golden brown, about 4 minutes. Turn the chicken thighs over and add the chopped onion, carrot and celery and cook until the thighs are lightly browned on the second side, about 3 minutes. Add the thyme, bay leaf, and chicken broth. Cover the pan and cook on medium heat until the thighs are tender and the meat pulls away from the bone easily, 25 to 30 minutes. While the chicken is cooking, combine the butter and flour in a small heatproof bowl and, using your fingers or a pastry blender, blend until smooth. Set aside. Using a slotted spoon, remove the chicken thighs and chopped vegetables from the cooking liquid and transfer to a plate to cool. Ladle 1 cup of the hot cooking liquid into the bowl with the butter-flour mixture and whisk to combine. Add this mixture to the pan along with the onion chunks, sliced carrot and sliced celery and stir to combine. Cover and cook for 10 minutes over medium heat, or until the vegetables are just tender. While the veggies are cooking, make the dumplings by combining the flour, baking powder and salt in a small mixing bowl. Heat the milk and butter until warm and the butter is melted. Add the warm milk mixture to the flour mixture and stir until just combined. Transfer to a floured work surface and knead lightly once or twice. Using a floured rolling pin, roll to a thickness of 1/8-inch. Using a knife, cut the rolled out dumpling batter into 1 1/2-inch strips. When the chicken has cooled enough to handle, remove the meat from the bones and discard the bones, chicken skin and cooked vegetables. Reserve the meat separately. When the veggies are crisp-tender, uncover the pan and add the reserved chicken meat, peas, and parsley to the cooking liquid. Stir to combine, increase the heat to medium-high and, when the mixture comes to a boil, add the dumplings, 1 strip at a time, to the pan, using a spoon to gently submerge the dumplings in the hot mixture. Cook, uncovered and undisturbed, until the dumplings are cooked through, 7 to 10 minutes. Stir gently and serve in wide shallow bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14392,"The Best No-Bake Cheesecake 12 ounces graham crackers (about 18 sheets), broken into pieces 1/3 cup packed light brown sugar 1/4 teaspoon kosher salt
11 tablespoons unsalted butter, melted
1 1/2 cups heavy cream Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 tablespoons lemon juice (from 1 lemon)
2 tablespoons sour cream
2 teaspoons vanilla-bean paste
Fresh berries, for serving
Instructions: For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter. Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14393,"Chilled Blackened Sirloin of Beef with Creole Mustard Sauce 1 cup creole mustard 2 tablespoons mayonnaise 1 tablespoon Worcestershire sauce 1 teaspoon fresh ground black pepper 2 pounds center cut prime sirloin of beef 1/2 cup vegetable oil 1/3 cup paprika 1 tablespoon each garlic and onion powder 1 teaspoon each white, black, and cayenne pepper 1/2 teaspoon each thyme, basil, oregano 1/4 cup salt 1-1/4 sticks whole butter, cut in pats Red onions, sliced Capers Instructions: Mix together mustard, mayonnaise, Worcestershire and pepper. Chill. Preheat oven to 350 degrees F. Trim fat to 1/8-inch on sirloin, coat with oil and dredge on all sides with seasoning. Place sirloin in a well-heated (hot) iron skillet. Add 2 to 3 pats of butter. Cook 5 minutes on each side, adding butter as needed. Transfer to oven and roast until meat reaches internal temperature of 114 degrees F. Remove and refrigerate overnight. Slice sirloin into 12 even slices and arrange on chilled salad plate. Serve with a 2-ounce pool of mustard sauce and garnish with red onion and capers. Mix well: . ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 14394,"Steam/Sauteed Tender Greens with Lemon and Garlic 1 tablespoon butter 1 teaspoon zest and 1 tablespoon juice from a small lemon Instructions: Follow the Steam/Sauteed Tender Greens recipe, adding the garlic along with the greens and lemon juice and zest once the liquid has evaporated. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 14395,"Coconut Whipped Cream 1 1/2 cups heavy cream, very cold 1/4 cup cream of coconut, such as Coco Lopez 2 tablespoons confectioners' or granulated sugar 1 teaspoon coconut rum 1/2 teaspoon pure vanilla extract Instructions: Combine all of the ingredients in a stand mixer fitted with the whisk attachment and whisk until soft peaks form. ","[Sauvignon Blanc, Riesling, Moscato, Vinho Verde]" 14396,"Creamy Risotto with Bacon and Walnuts 1 cup balsamic vinegar 1 teaspoon honey 6 cups vegetable stock 1/4 cup olive oil, plus for drizzling 1/2 cup finely chopped onions 1/4 cup diced bacon 1 1/2 cups arborio rice Salt and freshly ground black pepper 1/3 cup finely grated Parmesan 1/4 cup chopped walnuts Instructions: Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce to a simmer and continue to cook, stirring occasionally, until the mixture is reduced by two-thirds, 20 to 30 minutes. Set aside to cool and thicken. Bring the vegetable stock to a simmer in a large pot. Place a large soup pot or Dutch oven over medium heat and add the oil. Add the onions and bacon and continue to cook, stirring occasionally, until the bacon and the shallots are soft but not caramelized, about 8 minutes. Add the rice and a good sprinkle of salt. Stir until the rice becomes toasted, about 3 minutes. Add about 1 cup of hot stock to the rice at a time and stir slowly until all the stock has been absorbed and the rice is al dente, about 20 minutes. Stir in the parmesan and season with salt and pepper. Divide among four shallow bowls and garnish with the chopped walnuts, a drizzle of the balsamic vinegar reduction and the olive oil. Serve ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 14397,"Oven-Baked Almond Fish Sticks 1 cup crushed almonds 1/2 cup crushed bran flakes cereal 1 tablespoon wheat germ 1 teaspoon sea salt 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon oregano 2 large eggs 2 teaspoons olive oil 1 pound cod, rinsed and cut into 1-inch by 5-inch pieces Prepared marina sauce, for serving Instructions: Preheat the oven to 425 degrees F.
Mix the almonds, bran flakes, wheat germ, sea salt, garlic powder, cayenne pepper and oregano together in a medium bowl. Crack the eggs into a separate small bowl and beat until frothy.
Coat a baking pan with the olive oil. Dip the fish sticks first in the egg mixture, and then into the almond mixture. Place the fish sticks on the prepared pan.
Bake until lightly browned, 10 to 15 minutes. Serve with your favorite marinara sauce as a dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14398,"Spicy Black Beans 1 tablespoon canola oil 1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chipotle cl powder
1/4 teaspoon cayenne pepper
One 4-ounce can diced green chiles
Two 15-ounce cans black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chopped fresh cilantro
1/4 cup Cotija cheese Instructions: Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, cl powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14399,"Seared Skate with Baby Root Vegetables and Sauce Grenobloise 8 small red beets with tops 8 small golden beets with tops Salt 8 small white turnips with tops 2 pounds spinach, cleaned, stems removed (can use 1 pound if beet and turnip greens are in good quality) 8 new potatoes 1/2 cup olive oil, divided plus 2 tablespoons 1 tablespoon fresh thyme, roughly chopped Freshly ground black pepper 2 large skate wings, skinned and filleted 2 cups Wondra flour 1/4 pound unsalted butter 3 lemons, 1 segmented and 2 juiced 3/4 cup demi-glace (chicken or veal) 4 slices white bread (not Wonder), cut into 1/2-inch cubes and toasted 2 tablespoons flat-leafed parsley, roughly chopped 2 tablespoons capers (non-pareil), drained Instructions: Trim both types of beets and wrap (2 per packet) in foil with a pinch of salt in each. Trim and soak turnips. If greens are nice, remove stems and rinse until clean, then spin dry. Mix with spinach and set aside. Rinse new potatoes and quarter. Toss with 2 tablespoons olive oil and 1/2 tablespoon of thyme and salt and pepper. Roast potatoes in a pan large enough for all the vegetables (except greens) at 500 degrees for 7 minutes. Toss turnips with 1 tablespoon olive oil, and salt and pepper and add to potatoes. Cook 7 minutes. Peel and trim beets and add them to potatoes with remaining thyme. Cook 3 to 4 minutes. Keep warm. Saute spinach with 5 tablespoons oil, salt and pepper. Keep warm. Season fillets with salt and pepper and dip in Wondra flour. Saute fillets at medium-high heat in remaining 2 tablespoons oil. When edges begin to brown, add about 1/2 tablespoon of butter. When deep golden brown (about 5 minutes), turn over using a long spatula so as not to break fillets. Saute 2 minutes more and remove. Working quickly, deglaze the pan. Add the remaining butter in 4 to 5 pieces all at once, allowing butter to foam and lightly brown. Add lemon juice, demi-glace, lemon segments, toasted bread pieces, parsley, and capers, in this order. Taste sauce for seasoning. Arrange vegetables around top of plate and greens in center of plate. Drape skate on greens and top with sauce ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14400,"Spicy Tropical Coolers 2/3 cup sugar 1 jalapeno pepper, sliced, plus more for garnish 2 cups pineapple juice 2 cups orange-flavored vodka 1 cup mango nectar 1/2 cup fresh lime juice (from 4 to 5 limes) Pineapple and mango chunks, for garnish Instructions: Make the jalapeno syrup: Bring the sugar, 2/3 cup water and half of the jalapeno slices to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes. Meanwhile, muddle the remaining jalapeno slices in a large liquid measuring cup with a wooden spoon. Add the pineapple juice; let sit while the syrup cools. Strain the jalapeno syrup and pineapple juice mixture into a pitcher. Stir in the vodka, mango nectar and lime juice and refrigerate until ready to serve. Pour into ice-filled glasses; garnish with skewers of pineapple, jalapeno and mango. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Sparkling wine]" 14401,"Peach Coleslaw 3 peaches, pitted and cut into eighths Olive oil, for tossing 1/2 cup mayonnaise 3 tablespoons apple cider vinegar 2 tablespoons honey 1 teaspoon Dijon mustard 1 teaspoon salt 1/4 teaspoon pepper 1 cup thinly sliced red bell peppers 1/2 cup thinly shredded cabbage 1/2 cup shredded carrots 1/4 cup diced red onions 2 tablespoons chopped fresh mint Instructions: Preheat the grill to medium heat.
Toss the peaches in some oil and grill until charred, about 2 minutes per side.
In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper.
Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and the dressing. Mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14402,"Scallops Whakatane Clarified butter 1 garlic clove, peeled, bruised 1 cup spring onions, chopped 1 cup mushrooms, finely sliced 1/4 cup green pepper, finely sliced 1/2 lemon, juiced, divided Tomatoes, about 1 cup, peeled, cut in 1/8's 1 pound scallops All-purpose flour Salt White peppercorns 2 tablespoons parsley, chopped Instructions: Melt a tablespoon clarified butter in a pan and add the bruised garlic clove. Allow it to sweat and add the spring onions, tossing well. Reduce the pan heat and remove the garlic. Add the green pepper. Add in the mushrooms and stir gently to coat with the butter. Add half of the lemon juice and tomatoes. Season with salt and pepper. Dry scallops well, season and lightly dust with flour. In a separate pan, place enough clarified butter to coat, add the scallops and shallow fry for 4 minutes, tossing them over several times. Add the remaining lemon juice and chopped parsley. Place the vegetables around the serving dish and spoon the scallops into the center. Serve with steamed rice, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14403,"Grilled Peach Crisp Foil Packs 1/4 cup packed light brown sugar 2 tablespoons unsalted butter, cut into small pieces Pinch kosher salt 4 ripe peaches 4 tablespoons granola Four 1/4-cup scoops low-fat vanilla frozen yogurt, optional Instructions: Prepare a grill for medium-high heat. Cut four 12-inch square pieces of heavy-duty foil. Toss together the sugar, butter and salt in a small bowl. Cut the peaches in half and remove the pits. Stuff each half with some of the brown sugar-butter mixture. Put two peach halves, stuffed-side down, in the center of each piece of foil. Gather up the sides of the foil and crimp the edges tightly to make 4 purse-shaped packets. Put the packets on the grill, close the lid and cook for 15 minutes, changing the position of the packets on the grill about half way through. (You can remove and open the packets to check their progress at any time. Be careful of the steam.) Remove from the grill and let rest for a few minutes. Carefully open each packet (hot steam will escape) and use a spoon or fork to flip the peach halves over, they should be tender with a caramelized sauce. Top each serving with 1 tablespoon of granola and a scoop of frozen yogurt if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 14404,"Gorgonzola Spinach Artichoke Dip 2 (10-ounce) boxes chopped frozen spinach 1 box frozen artichoke hearts 3 tablespoons butter 4 cloves garlic, chopped 3 tablespoons all-purpose flour 1 cup chicken stock 1 cup milk Salt and freshly ground black pepper Pinch ground nutmeg, or to taste 1 cup Gorgonzola crumbles 1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano Thick sesame bread sticks, for dipping Celery hearts, trimmed for dipping Pita crisps with Parmesan and herbs (recommended: Stacy's) Instructions: Preheat oven to 400 degrees F. Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop. Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]

" 14405,"Country Remoulade 1 cup mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon freshly squeezed lemon juice 1 tablespoon whole-grain Dijon mustard 1/2 teaspoon hot sauce, or to taste 2 to 3 green onions, white and pale green parts only, finely chopped 1 stalk celery, very finely chopped 1 clove garlic, finely chopped Coarse salt and freshly ground black pepper Instructions: In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14406,"Beer Beef Fajitas 2 pounds beef round steak 2 packets (1.27-ounces each) fajita seasoning mix (recommended: Lawry's) 1 onion, thickly sliced 2 green bell peppers, sliced into 1/2-inch strips 1 red bell pepper, sliced into 1/2-inch strips 1/2 cup beer or water Instructions: Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks with 1 packet of fajita seasoning. Slice into strips; set aside. Add vegetables to a 5-quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in beer. Cover and cook on low setting for 8 to 10 hours. Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired. ","[Pilsner Urquell, Corona, Modelo Especial, Rioja]" 14407,"Slow-Roasted Pork with Citrus and Garlic 10 cloves garlic 2 tablespoons fresh oregano 1 tablespoon fresh thyme 2 tablespoons coriander seeds 2 teaspoons cumin seeds 4 bay leaves Kosher salt and freshly ground pepper 1 6-to-8-pound Boston butt pork shoulder Juice of 6 oranges, peels reserved Juice of 4 lemons, peels reserved Juice of 4 limes 1/4 cup Worcestershire sauce 3/4 cup extra-virgin olive oil 3 white onions, thinly sliced Instructions: Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits. Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting. Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours. Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 14408,"Spiced Pita Chips 8 pitas, each cut into 8 wedges 6 tablespoons za'atar
1 teaspoon granulated garlic
1 teaspoon paprika
4 tablespoons olive oil
Instructions: Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Spread the pita wedges out in a single layer on the baking sheets. In a small bowl, mix together the za'atar, granulated garlic and paprika. Drizzle the olive oil over the pita, then evenly sprinkle the spice blend over each wedge. Bake until golden and crispy, 25 to 30 minutes, rotating the pans halfway through. Serve immediately or let cool completely and then store in an airtight container. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 14409,"Basic Crepes 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes Instructions: Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
Crepes:
Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
YAY!
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14410,"Don't Throw that Out: Fruitcake Pops Leftover fruitcake, cut into cubes 2 3/4 cup white chocolate chips 1/4 cup coconut
Instructions: Step 1: Take 2 cups cubed leftover fruit cake and grind to fine crumbs in a food processor. Step 2: Melt 3?4 cup white chocolate chips in microwave and add to cake crumbs. Step 3: Roll into 1.5-inch balls. Step 4: Melt 2 cups white chocolate with 1?4 cup melted coconut oil to make magic shell. Step 5: Dip lollipop stick tips into chocolate coconut mixture and place one stick into each cake ball; place on a tray lined with waxed paper, and put into the freezer for 30 minutes. Step 6: Remove and dip into chocolate oil mixture to coat. Transfer to baking sheet. Allow chocolate to harden (about 3 minutes) ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 14411,"Aztec Soup 2 tablespoons extra-virgin olive oil 1 clove garlic, smashed 2 dried chipotle peppers, reconstituted and minced 1 red onion, diced 1 small pinch cumin 1 small pinch smoked cayenne 1 small pinch smoked paprika Pinch sea salt and freshly ground black pepper 5 cups chicken broth or 'Liquid Gold' Chicken Broth, recipe follows 1 cup organic canned tomatoes, hand-crushed (recommended: San Marzano) 1 big pinch Greek oregano 1 cup hand-picked cooked chicken meat 1 sprig epazote 1/2 cup wild rice 1 tablespoon canola oil 2 ears corn 1 cup cooked black beans Pinch brown sugar Dollop creme fraiche Handful fresh coriander (cilantro), minced 1 cup fried tortilla strips 1 lime, quartered 3 tablespoons extra-virgin olive oil 3 cloves garlic, crushed 3 red onions, coarsely chopped 3 carrots, coarsely chopped 3 ribs celery, coarsely chopped Big pinch sea salt and freshly ground black pepper 1 whole organic chicken, cut in pieces 1 pint organic chicken bones 1/3 cup chopped fresh parsley 1/3 cup celery leaves 1 bay leaf 1 sprig fresh thyme 1 sprig fresh tarragon 5 whole black peppercorns Instructions: To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain. Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice. To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 14412,"Fried Okra One 6-ounce can tomato paste 1 large clove garlic, minced (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
Kosher salt
2 cups fine yellow cornmeal
1 cup all-purpose flour
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon dried mustard
2 teaspoons cayenne pepper
1 teaspoon dried thyme
1 1/2 pounds okra (about 26 pieces)
Vegetable oil, for frying
Lemon wedges, for serving, optional Instructions: Add the tomato paste, garlic, olive oil, 1/2 teaspoon salt and 5 ounces of water to a medium saucepan. Stir to combine. Place the saucepan over medium heat and cook, stirring, until fragrant and just starting to boil, 3 to 5 minutes. Remove from the heat and set aside to cool. Combine the cornmeal, flour, dried basil, garlic powder, dried mustard, cayenne pepper and dried thyme in a medium mixing bowl. Set aside. Add 2 cups water to a medium pot over medium-high heat. Place a 10-inch bamboo steamer over the pot. Working in batches, add the okra, cover and steam until crisp-tender, about 4 minutes. Pour enough vegetable oil into a medium, heavy-bottomed pot to reach 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 365 degrees F. Dip each piece of okra into the tomato paste mixture and then roll in the cornmeal mixture. Working in batches, fry the okra until golden brown and crispy, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Season the fried okra with 1 teaspoon of salt. Place on a serving platter with lemon wedges if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 14413,"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]" 14414,"Chico Ramen with Roasted Chicken Dashi and Shoyu Chicken 6 servings store-bought fresh ramen noodles 6 ounces Ramen Base, recipe follows 72 ounces Chicken Dashi, recipe follows 18 ounces Shoyu Chicken, recipe follows 1 quart (4 cups) soy sauce 1 cup roughly chopped garlic 1 cup roughly chopped fresh ginger 1 cup kosher salt
1 bunch scallions
1 ounce dried shiitake mushrooms
1 1/2 pounds chicken backs 1 1/2 pounds chicken feet
2 carrots, cut into thirds
2 pieces celery, cut into thirds
1 yellow onion, quartered
2 tablespoons whole black peppercorns
3 bay leaves
1/4 bunch fresh parsley
1 ounce bonito flakes
1 ounce kombu
1 bunch scallions
1/2 cup soy sauce 1/2 cup sugar
1 1/2 pounds boneless, skinless chicken thighs, cut into 2- to 3-inch pieces 1/2 cup pork fat
1/4 cup whole peeled garlic cloves
1/2 teaspoon ground black pepper 1/2 teaspoon kosher salt
1/4 bunch fresh thyme Instructions: Bring water to boil in a medium pot. Drop in noodles and cook for 2 to 4 minutes. Strain and divide noodles among six bowls. Add 1 ounce Ramen Base to each bowl, then add 12 ounces Chicken Dashi to each bowl. Top with Shoyu Chicken. Serve hot! Cook's Notes: You can also top the ramen with kale chips, a soft egg, a scoop of garlic schmaltz, pickled shiitake mushrooms, or whatever topping you desire! Because both the Chicken Dashi and Ramen Base freeze well and are time consuming, we recommend you make more than needed for 6 servings at a time!
Combine soy sauce, garlic, ginger, salt, scallions and mushrooms in a medium pot. Bring to just a boil, then simmer for 20 minutes. Strain and discard solids. Preheat oven to 500 degrees F. Combine chicken backs, chicken feet, carrots, celery and onion in a roasting pan. Roast for 10 minutes, then stir and roast until throughly browned, another 10 minutes. Remove the roasting pan from the oven and add a cup of water. Scrape up the brown bits from the bottom of the pan while it's hot, then add all the contents to a large stockpot. Add the peppercorns, bay leaves and parsley, then cover with 6 1/2 quarts cold water. Bring to a boil, then simmer gently for 6 hours. Add bonito, kombu and scallions and continue to simmer, 20 minutes more. Strain and discard solids. Preheat oven to 250 degrees F. Combine soy sauce and sugar and mix until sugar has dissolved. Set aside. Place chicken in a roasting pan and add the pork fat, garlic cloves, black pepper, salt, thyme sprigs and 1/2 cup water. Cover with foil and bake for 25 minutes. Remove thyme sprigs and garlic cloves. Heat a small saute pan over medium-high heat. Add chicken pieces and brown slightly on both sides, about 1 minute each. Add soy sugar mixture and cook until it bubbles and starts to thicken, glazing the chicken, about 1 minute. Be careful, as this sauce can go from glossy to burnt quickly! Set aside to put on top of ramen. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Grenache]" 14415,"Fish Sandwiches With Jalapeno Slaw 1 cup milk Kosher salt and freshly ground pepper 4 5-to-6-ounce tilapia fillets 1 cup stone-ground cornmeal 2 scallions, thinly sliced 1/4 cup mayonnaise 2 tablespoons whole-grain mustard 2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can Vegetable or peanut oil, for frying 3 cups thinly sliced iceberg lettuce (about 1/2 small head) 4 soft hoagie rolls, split and toasted Instructions: Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper. Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets. Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14416,"Quick Tomato Sauce 1 (28-ounce) can chopped tomatoes 2 cloves garlic, pressed 1/4 cup extra-virgin olive oil 1 teaspoon sugar 1/4 teaspoon salt 2 teaspoons dried oregano Instructions: In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld. Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 14417,"Babysitter's Mac and Cheese 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 1/2 cups half-and-half or milk Pinch of freshly ground nutmeg Kosher salt and freshly ground black pepper 1 pound sharp cheddar, cut into 1/2-inch pieces 1/2 pound Colby-Jack cheese, cut into 1/2-inch pieces 1 tablespoon Dijon mustard Pinch of smoked paprika 1 pound elbow macaroni 1/4 cup freshly grated Parmigiano-Reggiano Instructions: Preheat the oven to 350 degrees F and generously butter a 2-quart shallow baking dish.
In a large saucepan, melt the butter over medium heat. When the foam subsides, add the flour and cook over moderate heat, stirring constantly, for 2 minutes.
Add the half-and-half, whisking, and cook over moderate heat until thickened, about 3 minutes. Add the nutmeg and season with salt and pepper to taste. Add half of the cheddar and half of the Colby-Jack and cook over low heat, stirring, until the cheese is melted. Off the heat, stir in the mustard and paprika.
Meanwhile, cook the pasta in salted boiling water until al dente. Drain well, shaking out any excess water. Return the pasta to the pot along with the cheese sauce and the remaining cheese; stir until evenly combined.
Pour the mixture into the prepared dish in an even layer. Sprinkle the Parmesan over the macaroni and bake for 45 minutes, or until bubbling and golden.
Let rest for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14418,"Smoked Duck Sandwich Two 2/3-pound duck breasts (see Cook's Note) 1 tablespoon curing salt
1 teaspoon ground coriander seeds
1 teaspoon ground dill seeds
1 teaspoon garlic powder
1 teaspoon ground juniper berries
1 teaspoon ground pepper
1/3 pound smoked bacon 1/2 onion
2 tablespoons butter
1/2 cup white wine
1/2 cup chicken stock (or duck stock if available)
1 small savoy cabbage, chopped into 1/4-inch dice Salt and pepper Mayonnaise, for serving 4 white buns of your choice Instructions: For the smoked duck: On a work surface, score the fat side of the duck breasts at 1/4-inch intervals (this will allow the fat to render more evenly and avoid curling of the skin). Combine the salt, coriander, dill, garlic powder, juniper berries and pepper in a small bowl and mix evenly. Rub this mixture on the flesh side of the duck breasts, making sure all of the mixture adheres to the duck. Wrap each breast in plastic wrap (or use a vacuum sealing machine), leaving as little air as possible. Keep refrigerated for 5 days (10 days if you are using a vacuum sealer). Preheat a smoker to 200 degrees F. Unwrap the duck and sear fat-side down in a hot pan at medium-high heat until golden brown, 2 to 3 minutes, then flip on the meat side and cook 1 more minute. Transfer the duck to the smoker and cook until the internal temperature reaches 130 degrees F, 1 hour 30 minutes. Set aside or keep in the refrigerator. For the cabbage slaw: Cut the bacon into 1/4-inch pieces and slice the onion thin. Sweat (slowly cook without coloring) the onion, bacon and 1 tablespoon butter in a skillet on medium-low heat, about about 8 minutes. Add the wine and stock and turn the heat up to medium; let reduce by half, 6 to 8 minutes. Add the chopped cabbage and the remaining tablespoon butter and cook, stirring occasionally, until the cabbage has started to soften, about 12 minutes. Season to taste (sometimes you won't need to add salt, as the bacon might already be salty enough). To serve: Put mayonnaise on both sides of the buns. Take a big spoonful of bacon and cabbage slaw and place it a the bottom half. Thinly slice the duck on its longer side (which is against the grain for a softer result) and heat up in a skillet, then add it on top of the cabbage slaw. Close the sandwich and enjoy! Repeat with the remaining ingredients to make 3 more sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14419,"Bacon-Wrapped Onion Rings Two 16-ounce packages thinly sliced bacon One 16-ounce package frozen onion rings
Instructions: Preheat the oven to 375 degrees F. Wrap 2 slices of bacon through the middle of each onion ring and fully around to cover, leaving the center of the ring open. Transfer to a baking rack on a baking sheet. Bake until the bacon is fully cooked, about 25 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14420,"Oyster Po'Boy 1/2 cup mayonnaise 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 2/3 cup yellow cornmeal 1/2 teaspoon each salt, pepper and cayenne 2 dozen shucked oysters, drained Vegetable oil, for deep-frying 4 (3 to 4-ounce) French bread rolls 3 cups shredded iceberg lettuce 2 beefsteak tomatoes, thinly sliced Instructions: Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated. Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters. Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14421,"Charred Corn and Heirloom Tomato Steak Fajitas 4 Mission? Artisan? Corn & Whole Wheat Tortillas 2 Garlic cloves, minced ? Jalapeno pepper, minced ? tsp. Ground cumin ? cup Cilantro, chopped 2 Limes, juiced 1 tsp. Sugar 2 tbsp. Olive oil 1 (12 oz.) Flank steak ? cup Heirloom tomatoes, cut into large chunks 1 tbsp. Cotija cheese, crumbled 4 each Bibb lettuce leaves Salt and pepper as needed 1 cup Corn, fresh cut from cob or frozen sweet corn kernels ? cup Red onion, diced 1 Poblano pepper, cut into strips Instructions:

1. Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours. 2. Assemble tomatoes, cheese and lettuce leaves on a platter. 3. Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat. 4. Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into ½-inch thick slices. 5. Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Corn & Whole Wheat Tortillas with non-stick spray and grill on each side no more than 30 seconds. 6. Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.

• Substitute chicken in place of flank steak for a non-red meat variation. - Drizzle your favorite salsa and sour cream if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 14422,"Braised Beef Shanks 1 cup oil, for frying 3 tablespoons olive oil 1 cup flour 4 each beef shanks, about 6 ounces each Salt and black pepper 2 cups medium diced onions 1 cup medium diced celery 1 cup medium diced carrots 2 tablespoons chopped garlic 3 bay leaves 2 tablespoons chopped fresh thyme 1 cup red wine 2 quarts veal or dark stock 1/4 cup parsley 4 large parsnips, top skin removed and peeled into thin strips Instructions: Preheat the oil to 350 degrees F in the fryer. In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 14423,"Date-Almond Butter Truffles 1 1/2 cups pitted Medjool dates 1/2 teaspoon sea salt 1 tablespoon virgin coconut oil, plus more for rolling the truffles 1/4 cup almond butter (we love Justin's Maple Almond Butter) 1/2 teaspoon pure vanilla extract Unsweetened shredded coconut, for topping Instructions: Chop the dates into chunks (scissors make this an easier job!) and put in the bowl of a food processor. Sprinkle the salt over the dates and process until they're a smooth paste with just a few chunks here and there. (If you're having trouble getting them to puree, add a teaspoon or 2 of water.)
Line a baking sheet or plate with parchment paper or plastic wrap. Rub a little coconut oil on the palms of your hands (this will keep the dates from sticking to you as you roll them). Use a spoon to measure out a little less than a tablespoon of the dates and roll lightly into a ball. Put on the lined baking sheet or plate and repeat with the rest of the mixture, making about 15 truffles. Freeze until firm, about 20 minutes.
In a small microwave-safe bowl (this can also be done in a small saucepan on the stovetop), combine the almond butter, coconut oil and vanilla. Microwave (or heat) until soft, about 20 seconds, and stir until smooth.
Remove the truffles from the freezer and drizzle with or dip in the almond butter mixture, then sprinkle with the coconut. Return to the freezer to solidify the topping, 10 to 20 minutes. Eat and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14424,"Smoked Salmon Tartine 4 slices white bread, crusts removed 2 tablespoons/20 g butter 2 ounces/75 g smoked salmon, thinly sliced Lemon, thinly sliced, for garnish Instructions: Cut the slices of bread into triangular shapes, or use a Christmas ornament mold and cut out the shape. Add butter to the bread and cut the salmon into triangular shapes and place over the buttered bread. Add the lemon on the tip of the triangular shape for decoration. ","[Chardonnay, Sauvignon Blanc, Riesling]" 14425,"Shrimp Pad Thai 4 ounces pad Thai rice noodles 2 tablespoons tamarind paste (from a block) 5 teaspoons palm sugar or brown sugar 4 teaspoons fish sauce Kosher salt 3 tablespoons vegetable oil 1/2 cup finely chopped smoked tofu (about 2 1/2 ounces) 1 small shallot, halved and thinly sliced 1 tablespoon finely chopped peeled fresh ginger 3 cloves garlic, finely chopped 8 ounces medium shrimp, peeled and deveined 2 large eggs, lightly beaten 2 cups mung bean sprouts 3 scallions, cut into thirds crosswise and thinly sliced lengthwise 2 tablespoons salted peanuts, finely chopped Lime wedges, for serving Instructions: Put the noodles in a large bowl and cover with cold water. Set aside until pliable and al dente, 45 to 60 minutes. Drain well. Meanwhile, make the sauce: Break the tamarind paste into bits with your fingers and put in a small bowl. Cover with 1/4 cup boiling water and let stand 10 minutes. Mash with a fork to break up the paste, then press through a fine-mesh sieve with a rubber spatula over a bowl, discarding any seeds and tough bits. Stir in the sugar, fish sauce and a pinch of salt until smooth; set aside. Heat a large cast-iron skillet over medium heat. Add 2 tablespoons vegetable oil, then add the tofu, shallot, ginger and garlic. Cook, stirring with a flat wooden spoon, until tender but not browned, about 2 minutes. Add the noodles and a few tablespoons of the tamarind sauce. Cook, stirring and spreading the noodles around the skillet, until the noodles absorb all the sauce, about 1 minute. Add a few more tablespoons of the tamarind sauce and stir-fry 30 seconds to 1 minute more. Push the noodle mixture to one side of the skillet and add the remaining 1 tablespoon vegetable oil to the other side. Add the shrimp to the oil in a single layer and cook until mostly pink but not quite cooked through, 2 to 3 minutes. (Occasionally stir the noodles to make sure they are not sticking to the skillet.) Add the remaining tamarind sauce and stir to combine the noodles and shrimp. Push the noodle-shrimp mixture to one side of the skillet. Add the eggs to the other side, stir briefly, then let cook, undisturbed, until mostly set. Spoon the noodle-shrimp mixture on top of the eggs, then flip the whole thing over and break up the eggs into large chunks. Remove from the heat, add the bean sprouts and scallions and stir quickly to combine (you want the sprouts and scallions to remain crunchy). Divide among bowls, top with the peanuts and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14426,"Gado Gado (Blanched Vegetables with Peanut Sauce) 1/4 medium cabbage, shredded 1/2 pound green beans, tipped and tailed 4 medium carrots, sliced 1/4 head cauliflower, divided into florets 1/4 head of broccoli, divided into florets Peanut sauce (recipe above) 1 bunch arugula washed, stems removed 2 hard boiled eggs quartered 1 yukon gold potato, boiled, peeled and sliced 2 kirby cucumbers, washed, sliced thin 1/4 pound radish sprouts Crispy shallots, recipe above Rice crackers as an accompaniment Instructions: Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 14427,"Sorbet Cocktail 1 package fresh strawberries 2 bananas 2 cups apple juice 1 cup vodka 1 pint strawberry sorbet, scooped into melon balls and held in freezer until ready to serve Instructions: Hull strawberries and add to a blender. Peel bananas, cut in half, and add to blender. Add apple juice and puree until smooth. Stir in vodka. Place strawberry sorbet balls into 4 glasses and evenly distribute juice into each glass. ","[Prosecco, Moscato, Sauvignon Blanc]" 14428,"The Big-Ass Turkey Caesar Sandwich 2 1/2 tablespoons chopped garlic 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon salt, plus more for seasoning 1/2 teaspoon pepper, plus more for seasoning 12 egg yolks Juice of 6 lemons Two 2-ounce tins whole anchovy fillets 2 cups extra-virgin olive oil One 6-pound turkey breast Oil, for frying 6 russet potatoes, cut into 1/4-inch strings 48 slices bread 2 pounds 4 ounces Parmesan, shredded 72 leaves romaine lettuce Instructions: Preheat the oven to 250 degrees F.
For the caesar dressing: Combine the garlic, mustard, Worcestershire, salt, pepper, egg yolks, lemon juice and anchovies in a food processor and puree. While pureeing, slowly drizzle in the olive oil until completely emulsified. Add more salt and pepper to taste.
Slow roast the turkey breast until it reaches an internal temperature of 155 degrees F. Meanwhile, preheat the grill.
Cool the turkey in the refrigerator, and then slice. Grill the turkey and set aside. Heat oil in a deep pot to 325 degrees F. Blanch the potatoes in the oil until three-quarters of the way cooked. Let cool. Heat the oil to 350 degrees F. Flash-fry the potatoes until fully cooked.
Spread the Caesar dressing on one side of each bread slice, and then sprinkle about 3 tablespoons of Parmesan per sandwich on top. Add 4 ounces grilled turkey, 3 leaves romaine lettuce, a heap of potatoes and a sprinkle more Parmesan over the top for each sandwich.
","[Chardonnay, Barolo, Tempranillo, GSM blend]" 14429,"Fresh Peach Salad 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 shallot, thinly sliced Kosher salt and freshly ground black pepper 1 to 2 large ripe peaches, pitted and sliced into thin wedges 1/2 cup candied pecans 4 ounces smoked Gouda, crumbled into small pieces 5 ounces baby arugula
Instructions: Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.) Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14430,"Citrus Cheesecake 1/2 cup slivered almonds, toasted (see Note) 2 1/2 pounds cream cheese, softened 3 tablespoons allpurpose flour 1 1/2 cups sugar Grated zest of 1 lemon Grated zest of 2 oranges 5 eggs 2 egg yolks 1/2 teaspoons vanilla extract 1 cup sour cream, for garnish (optional) Thinly sliced kumquats, for garnish (optional) Instructions: Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the bottom and sides with the toasted almonds. In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth. Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight. To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14431,"Home at Last Leek and Corn Salad 3 tablespoons red wine vinegar 2 to 3 sprigs thyme, stripped from stems 1 teaspoon stone-ground mustard 1 garlic clove, lightly crushed with the side of a knife blade and quartered 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup olive oil 6 leeks, soaked in salt water to remove grit and thoroughly rinsed 2 tablespoons to 1/4 cup olive oil 6 ears fresh corn, boiled until tender and cooled to room temperature 1 cup sun-dried tomatoes, packed in oil or if dehydrated soaked in water to rehydrate 6 small sprigs parsley Instructions: Through the feed opening of a running blender add, 1 at a time, vinegar, thyme, mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed. Slice the white and tender green parts of the leeks into 1/2-inch diagonals. Heat the olive oil over medium heat in a skillet and saute until tender. Set aside to cool to room temperature. Slice the corn from the cobs and place in a bowl with the sauteed leeks. Cut the sun-dried tomatoes into 1/2-inch pieces and add to the bowl. Toss with enough of the dressing to coat. Do not feel compelled to use all of the dressing. Serve garnished with parsley and additional dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14432,"Lamb Chops with Mint-Walnut Pesto Four 6-ounce loin lamb chops 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 tablespoons Mint Walnut Pesto, recipe follows Grilled asparagus, for serving, optional
2 tablespoons walnuts 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh flat-leaf parsley 1 ounce crumbled feta cheese, about 1/4 cup 1/2 clove garlic, crushed 1/2 teaspoon kosher salt 1/4 cup extra-virgin olive oil
Instructions: Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes. Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve. Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool. In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 14433,"Summer-ish Succotash Salad 2 cups frozen corn kernels, defrosted 1 can butter beans, drained 1 small red bell pepper, chopped 1/2 small red onion, chopped 1 tablespoon red wine vinegar 2 tablespoons chopped parsley leaves, a handful 2 tablespoons peanut or vegetable oil Salt and pepper Instructions: Combine veggies and dress with vinegar and oil, salt and pepper.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 14434,"Vegan Basil Pesto 1 1/2 cups packed fresh basil leaves 1/3 cup smoked almonds 1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on) 1/4 cup unsweetened green tea, chilled or at room temperature 2 large cloves garlic Kosher salt 1/2 teaspoon grated lemon zest 1/4 cup extra-virgin olive oil Instructions: Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times. Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 14435,"Dirty Rice 2 cups enriched rice 4 cups chicken stock 4 cloves minced garlic 1 1/2 cups diced white onion 1 cup diced green bell pepper 2 tablespoons vegetable oil Salt and pepper 1 teaspoon dried thyme 1 bay leaf 1/4 teaspoon cayenne pepper 1/4 pound pork sausage meat 1/4 pound ground beef 1/2 pound chicken giblets 1 bunch green onions, chopped Instructions: In colander, rinse rice several times until water runs clear. Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook. Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage and ground beef together in sautepan and add to rice. In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper. Let cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 14436,"Peppermint Hot Cocoa Brownies Cooking spray 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, cut into pieces 6 ounces milk chocolate, chopped 1 cup granulated sugar 1 cup packed light brown sugar 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/2 cup whole milk 2 1/4-ounce packages unflavored gelatin powder 1/8 teaspoon salt 1/2 cup water 1 cup granulated sugar 1/2 cup light corn syrup 1 teaspoon pure vanilla extract 3/4 teaspoon pure peppermint extract Cooking spray Crushed peppermint candies, for topping Instructions: Make the brownies: Preheat the oven to 325?. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Melt the butter and milk chocolate in a pot over medium-low heat, stirring. Remove from the heat and whisk in both sugars. Whisk in the eggs, one at a time, then the vanilla and milk. Gently whisk in the flour mixture until just combined. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out with just a few crumbs, about 45 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang. Meanwhile, make the topping: Combine the gelatin, salt and 1/4 cup water in a stand mixer fitted with a whisk attachment. Let sit 2 minutes. Combine the granulated sugar, corn syrup and 1/4 cup water in a small saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar is dissolved, 1 minute. With the mixer on low speed, slowly pour in the sugar syrup. Gradually increase the speed to high; beat until thick and fluffy, 12 to 14 minutes. Beat in both extracts. Coat a rubber spatula with cooking spray; spread the topping on the brownies. Sprinkle with peppermint candies and let set, about 2 hours. Cut into pieces using a knife coated with cooking spray. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14437,"Peanut Butter and Jelly Chocolates 1 pound dark chocolate, tempered 3/4 cup strawberry puree 1/2 cup unsweetened applesauce 1 cup corn syrup 2 cups granulated sugar 2 teaspoons apple pectin 2 tablespoons lemon juice 1 pound milk chocolate, melted 1 cup creamy peanut butter Instructions: Begin by filling candy molds with the tempered chocolate. Pour the chocolate over the molds, filling the cavities. Allow the mold to sit for 2 minutes. Turn the mold upside down over the bowl of chocolate so the excess chocolate can drip out. Smooth off the top of the chocolate mold with a flat spatula and set aside to set up.
For the strawberry jam: Place the strawberry puree, applesauce and 1/4 cup of the corn syrup in a heavy-bottomed 2-quart pot.
Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the granulated sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture. Whisk to combine. Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the mixture reads 223 degrees F, 6 to 8 minutes.
Remove from the heat and stir in the lemon juice. Place in a shallow bowl and allow the jam to cool completely.
For the peanut butter cream: In a medium bowl, combine the melted milk chocolate and peanut butter. Stir until completely combined.
When the jam is cool, vigorously whip by hand with a whisk. Put the jam into a disposable piping bag and snip off a small bit of the end. Fill one-quarter of the chocolate-lined molds with the jam mixture.
Place the peanut butter cream in another disposable piping bag and snip off the end. Fill the rest of the molds with the peanut butter cream. Place into the refrigerator to set.
Reheat the tempered dark chocolate. Once the peanut butter cream is set, remove from the refrigerator and cover the molds with chocolate, scraping away any excess. Return the molds to the refrigerator and let the chocolate set. Once it is set, pop the chocolates out of the molds and enjoy.
Store in the refrigerator in a tightly covered container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14438,"Fennel, Arugula and Strawberry Salad 1 cup white balsamic vinegar 1 large fennel bulb with fronds 3 ounces (about 4 cups) baby arugula 1 cup sliced almonds, toasted Kosher salt and freshly ground black pepper 1 pint strawberries, hulled and quartered lengthwise Instructions: Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature. Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14439,"Grilled Pork Chops 1 tablespoon kosher salt 1 tablespoon coriander seeds, cracked 1 tablespoon ground chipotle cl powder 1/2 tablespoon ground cumin 1/2 tablespoon smoked paprika 3/4 teaspoon mustard powder 6 10- to 12-ounce double-cut pork chops 3 tablespoons olive oil Instructions: Prepare and preheat your lump charcoal grill to create two heat zones: high and low. In a small bowl, combine the salt, coriander, chipotle powder, cumin, paprika and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture. Rub the exterior of the seasoned chops with the olive oil. Sear the chops over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the low side of the grill, cover the grill and cook until the pork reaches an internal temperature of 140 degrees F, 10 to 12 minutes. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes and then serve. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 14440,"Lambrusco Spritz 1 orange 2 dashes orange bitters 1/2 ounce freshly squeezed orange juice 1 1/2 ounces Campari 3 ounces dry Lambrusco, chilled 1 Luxardo cherry 1 1/2 ounces sparkling water Instructions: Cut the top and bottom off the orange. Sprinkle the top cut side with the bitters and refrigerate for 30 minutes. Slice a very thin slice of orange from the end with the bitters. Place an ice cube into a glass and top with the orange slice. Add the orange juice, Campari and Lambrusco. Top the orange slice with the cherry and then sparkling water. ","[Lambrusco, Prosecco, Asti Spumante]" 14441,"Janette's Chili Lite-Bites 1/2 cup red kidney beans 1/4 cup finely chopped onion 1/4 cup finely chopped green bell pepper, seeded and chopped 1/4 cup finely chopped mushrooms 1 tablespoon ketchup 2 teaspoons hot sauce 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 (8-ounce) can reduced-fat crescent roll dough 1/4 cup grated reduced-fat cheddar Instructions: Preheat the oven to 350 degrees F. In a medium-size mixing bowl, combine all ingredients except the crescent roll dough and cheese. Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces. Spoon a little of the bean mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal. Place on a parchment-lined baking sheet and bake until browned, about 30 minutes. Serve hot. ","[Merlot, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 14442,"Perfect Mashed Potatoes 2 pounds medium russet potatoes Kosher salt 1/2 to 1 stick unsalted butter, at room temperature 1 cup whole milk, warmed Freshly ground pepper Instructions: Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes. Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl. Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper. Plan on 1/3 to 1/2 pound potatoes per person for your feast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14443,"Hot Chicken 3 pounds skin-on, bone-in chicken parts (breasts halved crosswise) Kosher salt and freshly ground pepper 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon garlic powder 1/3 cup plus 1/2 cup whole milk 2 large eggs 1 tablespoon hot sauce 1/2 cup vegetable oil, plus more for frying (about 10 cups) 12 tablespoons unsalted butter, cut into pieces 3 tablespoons cayenne pepper 2 tablespoons packed dark brown sugar Instructions: Season the chicken generously with salt and pepper. Place on a baking sheet, cover loosely with plastic wrap and refrigerate at least 2 hours and up to 1 day to infuse the flavor. Whisk the flour, baking powder, 1 teaspoon garlic powder, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl. Drizzle in 1/3 cup milk and whisk to form small shaggy clumps. Whisk the remaining 1/2 cup milk, the eggs and hot sauce in another large bowl. Coat each piece of chicken in the flour mixture, then dip in the egg mixture, letting the excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 15 minutes. Meanwhile, fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until golden brown and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 10 to 14 minutes. Remove with tongs and transfer to a clean rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken. While the last batch of chicken fries, heat 1/2 cup vegetable oil, the butter, cayenne, brown sugar, remaining 2 teaspoons garlic powder and 1/2 teaspoon salt in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted, 2 to 3 minutes. Dip the fried chicken one piece at a time in the spicy butter, turning with tongs to coat completely; return to the rack. For spicier chicken, top with more of the spicy butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]" 14444,"Marinated Lamb Shoulder Chops 1/2 cup extra-virgin olive oil 3 sprigs fresh oregano, leaves finely chopped
3 sprigs fresh dill, finely chopped
3 sprigs fresh mint, leaves cut into chiffonade
2 cloves garlic, smashed and finely chopped
1 lemon, zested and juiced
Pinch crushed red pepper flakes
Pinch kosher salt
4 thick (3/4-inch) lamb shoulder chops
Instructions: Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days. If the lamb was in the refrigerator, let it come to room temperature before grilling. Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud. Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving. ","[Syrah, Malbec, Tempranillo, Garnacha]" 14445,"Grilled Hoisin Chicken and Plums 1/3 cup hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons extra-virgin olive oil, plus more for brushing 1 teaspoon grated peeled ginger Kosher salt and freshly ground pepper 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds) 4 plums, halved and pitted 6 cups baby arugula Juice from 1/2 lemon 2 tablespoons chopped roasted salted cashews Instructions: Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat. Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken. Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums. ","[Syrah, Shiraz, Malbec, Tempranillo]" 14446,"Paco's Fish Tacos in Lettuce Wraps 2 pounds grouper fish fillets Cooking spray Salt and pepper 1 lime Hot sauce Bib or green leaf lettuce leaves, for wrapping 1 jalapeno, seeded and chopped 1 cup cilantro leaves 3 sprigs fresh mint 3 tablespoons grainy mustard 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1/2 red onion, finely chopped Instructions: Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque. Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper. Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish. Pile fish in lettuce leaves and top with sauce and chopped red onions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 14447,"Baja Style Fish Tacos 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup dark Mexican beer* 1/3 cup mayonnaise 2/3 cup Mexican crema** or sour cream 1 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 tablespoons water Salt and freshly ground black pepper Oil, for frying 1 cup all-purpose flour 1 teaspoon salt, plus more for seasoning 2 pounds skinned halibut cut into 5 by 1/2-inch strips Freshly ground black pepper Corn tortillas 2 cups shredded cabbage 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional Pickled jalapenos, for garnish, optional Instructions: For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using. For Cream Sauce: Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated). For the Fish: In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil. On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain. Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired. *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too. **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 14448,"Fajita-Filling Onions and Peppers 2 medium yellow onions, either sliced with the grain in 1/2-inch-thick pieces (if using as an accompaniment to meat) or cut into 12 wedges, with the root ends intact to keep the wedges together (if using as a main fajita filling) 2 teaspoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon sweet paprika 1/4 teaspoon sugar 3/4 teaspoon salt 3 bell peppers (red, yellow and orange), sliced into 3/4-inch strips
3 bell peppers (red, yellow and orange), sliced into 3/4-inch strips 3 cloves garlic, minced 2 tablespoons lime juice Instructions: Special equipment: a medium slow cooker (4 quarts) Place the onions in the bottom of the slow cooker insert and toss with 1 teaspoon of olive oil to coat. Sprinkle the cumin, smoked and sweet paprika, sugar and 1/2 teaspoon of salt on top of the onions and toss to coat the onions evenly. Lay the sliced peppers on top of the onions. Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat.
Cover and cook on low heat for 2 to 4 hours (for firmer veggies) or 4 to 6 hours (for softer, soupier veggies), stirring once about an hour before the cooking time is completed. It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer). Stir in the lime juice just before serving. ","[Rioja, Tempranillo, Garnacha, Pinotage]

" 14449,"Skillet Green Beans 1/3 cup extra-virgin olive oil 2 tablespoons salted butter 2 pounds fresh green beans, trimmed 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/2 cup vegetable or chicken broth Juice and zest of 1 lemon (1 1/2 teaspoons zest; 2 1/2 tablespoons juice) 1 cup freshly grated Parmesan Instructions: Heat the oil and butter in a large skillet over medium-high heat. Add the green beans and garlic and season with salt and pepper. Add the broth. Cover and cook just until the beans are crisp-tender, about 8 minutes. Just before serving, stir in the lemon juice. Top with the lemon zest and Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14450,"Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom \Vinaigrette
4 (4 to 5 ounce) squab breasts Salt 1/2 cup Sixteen Spice Rub, recipe follows 3 tablespoons olive oil 12 ounces white chicory, trimmed, washed, and patted dry 8 ounces aged goat cheese, crumbled Wild Mushroom Vinaigrette, recipe follows Finely chopped chives, for garnish 3 tablespoons ancho cl powder 1 tablespoon ground fennel 1 tablespoon ground coriander 1 tablespoon light brown sugar 1 tablespoon pasilla cl powder 2 teaspoon ground cinnamon 2 teaspoons cl de arbol 2 teaspoons chipotle cl powder 2 teaspoons black pepper 2 teaspoons ground ginger 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons allspice 2 teaspoons cumin 1 teaspoon salt 1 teaspoon ground cloves 2 tablespoons olive oil 1/2 pound wild mushrooms (oyster, cremini, and shiitake) chopped Salt and freshly ground pepper 1/4 cup Chardonnay vinegar 1 small shallot, finely chopped 2 teaspoons Dijon mustard 1/2 cup olive oil 1 teaspoon white truffle oil Instructions: Season breasts with salt on both sides. Dredge breasts in the rub, skin side down only, tapping off any excess. Heat oil in a large saute pan over high heat. Cook the squab, rub-side down, in the pan until golden brown, about 2 to 3 minutes. Turn over and cook for 2 to 3 minutes for medium doneness. Divide the white chicory among 4 plates. Slice the squab on the bias into 4 slices and arrange on top of the chicory. Sprinkle with the goat cheese. Ladle the Wild Mushroom Vinaigrette lightly over the greens and squab and around the plate. Garnish with chopped chives. Combine all ingredients in a bowl. Will keep stored in an airtight container for 6 months.
Heat 3 tablespoons olive oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper, and cook until golden brown. Whisk together the vinegar, shallot and mustard in a medium bowl. Slowly whisk in the olive oil and whisk until emulsified, whisk in the truffle oil and season with salt and pepper, to taste. Fold in the mushrooms and set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

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

recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 pound) brie wheel 1/4 cup fig jam 1/4 cup prosciutto, thinly" 14451,"Arugula Lemonade 6 cups store-bought lemonade 1 cup arugula, loosely packed
1 lemon, sliced into wheels Instructions: Combine the lemonade and arugula in a blender. Blend on high until the arugula is pureed. Strain the lemonade into a pitcher. To serve, pour over ice and garnish with a lemon wheel. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 14452,"Halloween Soup | Vampire Blood Tomato Soup with Muenster Sammies 3 tablespoons olive oil 1/2 fennel bulb, chopped, about 2 1/2 cups 1/2 large onion, chopped, about 1 cup 4 cloves garlic, smashed 1 1/4 teaspoons kosher salt 1 teaspoon fennel seed 1/8 to 1/4 teaspoon crushed red pepper flakes, optional One 28-ounce can plum tomatoes, preferably San Marzano 2 cups homemade vegetable broth or low-sodium canned 2 cups tomato juice 6 basil leaves, torn 1 tablespoon fresh lemon juice Fresh ground black pepper, to taste Muenster Sammies, recipe follows Sixteen 3 1/2-inch square slices Westphalian Pumpernickel, or other thin black bread 1/2 cup apple jelly 8 slices Muenster cheese, about 3 ounces 8 slices yellow Cheddar cheese, about 3 ounces Dill pickle rounds Fennel fronds Spanish olives with pimentos Instructions: Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes. Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes. Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve. Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14453,"Verde Pork Street Tacos 1 bunch Cilantro, chopped roughly Salt and freshly ground black pepper, as needed 25 oz. Mission? White Corn Tortillas 1; 3-4 lb. Pork shoulder or pork butt roast 16 oz. Jar Green chili salsa Verde 1 lb. Red onion, sliced thinly 1 cup Red wine vinegar 1/3 cup Granulated sugar 16 oz. Oaxaca cheese, crumbled Instructions:

1. Season pork generously with salt and pepper. In a skillet over medium high heat, sear pork until brown on all sides. Transfer to slow cooker, pour salsa verde over top and cover. Cook for up to 8 hours on low, or 5-6 hours on high. Once cooked, shred meat with two forks inside the slow cooker. 2. Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours in the refrigerator. To serve, fill tortillas with the pork and top with pickled red onions, crumbled Oaxaca cheese and chopped cilantro.
2. Great for a dinner, or a get-together! 2. This is great in tacos, but can also be used for enchiladas, burritos or even a nacho topping! ","[Rioja, Tempranillo, Garnacha, Barbera]" 14454,"Rump Steaks Braised with Mushrooms and Onions and Porter Sauce Six 8-ounce rump steaks Salt Freshly ground black pepper 1 cup all-purpose flour 1/4 cup grapeseed oil 2 large onions, sliced 3 cups mushrooms, cleaned and sliced (your choice of type of mushrooms) 4 cups chicken broth or beef broth 8 ounces porter (dark beer) 2 teaspoons dark molasses 1 teaspoon fresh chopped thyme leaves 3 teaspoons hot sauce (recommended: Tabasco) 2 bay leaves 1/4 cup (1/2 stick) butter, cut into cubes 5 ounces creme fraiche or sour cream 1/4 cup chopped fresh chives Instructions: Season the steaks on both sides with salt and pepper. Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat. Dredge the steaks in flour, and shake to remove excess. Sear the steaks on both sides, remove from pan, and set aside on a utility platter. Add the other 1/8 cup of canola oil to the same pan and saute the onions and mushrooms until the onions become translucent, about 3 to 5 minutes. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture. Reduce the heat to low and return the steaks to the pan. Simmer covered for at least 2 hours. Rump steaks are a tough meat and will require slow cooking (braising). You may wish transfer the ingredients to a crock-pot for this process. When the steaks are fork tender, remove them to a platter in a warm place. The liquid in the pan should have evaporated to a large degree, intensifying the flavor. If necessary, increase the heat to reduce and thicken into a sauce. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks. Garnish with the fresh chopped chives. ","[Pinot Noir, Merlot, Cabernet Franc, Tempranillo]" 14455,"Three Potato Gratin 1 tablespoon unsalted butter 2 heads garlic, halved 1 quart cream 1 pound peeled white potatoes, 1/4-inch slices 1 pound peeled sweet potatoes, 1/4-inch slices 1 pound red potatoes, 1/4-inch slices 2 cups grated Parmigiano-Reggiano, plus 2 tablespoons for garnish Salt and white pepper Essence, recipe follows 2 tablespoons chopped chives Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 400 degrees. Grease a porcelain souffle dish with the butter. In a sauce pot, bring the garlic and cream up to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Season the potatoes with salt and white pepper. Alternate layering the white potatoes, sweet potatoes, red potatoes, and cheese in the prepared dish. You should have a total of six layers. Remove the garlic from the cream and pour over the potatoes. Cover the souffle dish with aluminum foil. Place in the oven and bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown. Cool the gratin for 10 minutes before serving. Place a piece of the gratin on a plate and garnish with Essence, cheese, and chives. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14456,"Grilled Romaine With Blue Cheese-Bacon Vinaigrette 4 tablespoons extra-virgin olive oil 3/4 cup finely diced red onion 1/2 pound bacon, 1/4 inch diced 1/2 cup balsamic vinegar 3 heads romaine lettuce, cut in half lengthwise 1/2 cup crumbled blue cheese Freshly cracked black pepper Instructions: Preheat a grill or indoor grill pan to high. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside. Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside. For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Photograph by Yunhee Kim ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14457,"Cranberry-Pecan Wild Rice Stuffing 4 tablespoons unsalted butter, plus more, for the dish 1/2 cup finely chopped onion 1/4 cup finely chopped celery 2 teaspoons finely chopped fresh thyme leaves Kosher salt and freshly ground black pepper 3 cups cooked wild rice 2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving 2/3 cup toasted pecan pieces, chopped 1/2 cup dried cranberries 1/3 cup dried apricots, chopped Instructions: Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl. Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 14458,"Raspberry Lemontini Ice 16 ounces lemon flavored vodka 8 ounces raspberry liqueur (recommended: Chambord) 1 lemon, very thinly sliced 8 raspberries Instructions: In a shaker combine ice, vodka and liqueur. Strain into 4 martini glasses. Top with slice of lemon and 2 raspberries. Serve. ","[Chardonnay, Sauvignon Blanc, Ros]" 14459,"Cinnamon Twists with Cardamom-Honey Dipping Sauce Cinnamon Twists 1 tablespoon ground cinnamon 1 tablespoon sesame seeds 1/2 teaspoon ground cardamom 2 tablespoons light brown sugar 1 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 20 (1 by 4-inch) pieces 1 egg, beaten 1/2 cup honey 1/4 cup lemon juice 1/3 cup powdered sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom Instructions: For the cinnamon twists: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar. Twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal. Brush the dough with the beaten egg and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 minutes until puffed and golden. Cool on a wire rack. For the sauce: In a small bowl, whisk together the honey, lemon juice, powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon cardamom until smooth. Pour into a small dipping bowl. Arrange the pastries on a platter and serve with the dipping sauce. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 14460,"Whole Seabass with Fennel and Orange Zest 3 (1 to 1 1/4 pound each) whole sea bass 6 cloves garlic 1 to 2 heads fennel, fronds removed and reserved, for garnish 1/4 cup extra virgin olive oil 1 orange, zested Salt and pepper, to taste Clementine Vinaigrette, recipe follows 1 1/2 cup clementine juice 1/2 cup champagne vinegar 1 tablespoon parsley, chopped 1 teaspoon thyme, chopped 1 tablespoon shallots, chopped 2 cups extra virgin olive oil Salt and pepper, to taste Instructions: Scale and gut whole fish. Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly grated orange zest. Season fish generously with salt and pepper and place on grill over hot fire. Turn fish and grill on second side. Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15 minutes, until just cooked through. Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette. Garnish with fennel fronds and fresh market vegetables. Reduce clementine juice over low flame until it becomes syrup. Cool. Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to emulsify. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14461,"Frankenshake and Bride of Frankenshake 3 ounces semisweet chocolate chips 20 chocolate wafer cookies, finely crushed 4 chocolate-covered caramels, such as Rolos 2 ounces red candy melts 2 pints vanilla ice cream 1/2 cup milk 1/4 teaspoon peppermint extract 3 to 4 drops green food coloring Canned whipped cream, for serving Instructions: For the Frankenshake: Melt the chocolate chips in a small bowl in the microwave for 30 seconds. Stir, then heat until fully melted, about another 30 seconds. Tip a pint glass or beer stein on its side. Using a toothpick, skewer or clean paintbrush, draw a mouth and eyes on the inside of the glass with the melted chocolate. (Add a few stitches to resemble a Frankenstein face.) Stand the glass upright and brush chocolate on the rim of the glass and about a quarter of the way down the outside of the glass in a zig-zag pattern to resemble the hairline. Press the crushed chocolate wafer cookies on the chocolate on the outside of the glass to coat. Put 2 dollops of chocolate on the sides of the glass where the bolts will be, then stick 2 of the chocolate-covered caramels on top and press to adhere. Place the glass in the freezer until the chocolate has hardened, about 10 minutes or up to overnight.
For the Bride-of-Frankenshake: Melt the candy melts in a small bowl in the microwave for 30 seconds. Stir, then heat until fully melted, about another 30 seconds. Tip a pint glass or beer stein on its side. Using a toothpick, skewer or clean paintbrush, draw red lips. Draw eyes on the inside of the glass using the melted chocolate. Stand the glass upright and brush chocolate on the rim of the glass and about a quarter of the way down the outside of the glass to resemble the hairline. Press the crushed chocolate wafer cookies on the chocolate on the outside of the glass to coat. Put 2 dollops of chocolate on the sides of the glass where the bolts will be, then stick the remaining 2 chocolate-covered caramels on top and press to adhere. Place the glass in the freezer until the chocolate has hardened, about 10 minutes or up to overnight.
Meanwhile, make the milkshakes. Blend the ice cream and milk in a blender until smooth. Pour half into the Bride-of-Frankenshake glass and chill in the freezer. Add the peppermint extract and green food coloring to the remaining milkshake in the blender and blend until just combined. Pour into the Frankenshake glass. Cover the top of each glass with the remaining crushed wafer cookies. Swirl the whipped cream on top of the Bride's glass. Serve immediately.
","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 14462,"Chocolate and Almond Knots 1/3 cup (3 1/2 ounces) almond paste 1/3 cup sugar, plus more for sprinkling 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces, at room temperature 2 tablespoons all-purpose flour, plus more for dusting 2 large eggs One 8.5-ounce sheet puff pastry, thawed 2 ounces bittersweet chocolate, very finely chopped 3 tablespoons sliced, skin-on almonds, finely chopped Instructions: Put the almond paste, sugar, butter, flour and 1 egg in the food processor and pulse until it becomes a smooth paste. Dust a work surface with flour and roll the puff pastry into a 12-inch square. Spoon small dollops of the almond filling all over the surface of the pastry and then use a spatula or the back of a spoon to spread it out into an even layer. Cut the pastry into three 4-inch wide pieces. Sprinkle each with chocolate. Starting at the long side of one of the pastry pieces, roll it up into a long cylindrical log. Holding one end of the log in each hand, gently snap the dough towards the counter, slapping it down if necessary, so that it stretches to about 15 inches. Repeat with the remaining 2 strips of dough and refrigerate until the dough is firm, about 30 minutes. Meanwhile, adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment. Cut each log, lengthwise, right down the middle so that you have 6 long strips. Arrange them cut-side up on the counter. Now cut each strip in half, crosswise, giving you 12 pieces about 7 1/2 inches long. Gently pull on one piece, just to lengthen it slightly, and then tie into a tight knot with the cut-sides up and long tails on each side. Repeat with the remaining strips of dough and arrange on the 2 prepared baking sheets. Chill for 15 minutes. Beat the remaining egg to make an egg wash. Brush each knot with some of the egg wash and then sprinkle generously first with some of the chopped almonds and then with sugar. Bake, rotating the baking sheets about halfway through, until the knots have puffed and are golden brown on top and deeply golden brown on the bottom, 22 to 25 minutes. Let cool for a few minutes on the baking sheets, then remove to a rack to cool completely. Store at room temperature in an airtight container for up to 2 days. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]" 14463,"Blueberry, Thyme and Sweet Cream Ice Pops 2 1/2 cups frozen Maine blueberries 1/2 cup sweetened condensed milk 2 tablespoons sugar 4 tablespoons fresh thyme leaves, chopped (about 2 tablespoons chopped) Kosher salt 2 tablespoons fresh lemon juice Instructions: Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes. Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries. Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 14464,"Oatmeal Raisin Skillet Cookie with Honey Cream 1 cup (2 sticks) unsalted butter, at room temperature 1 cup all-purpose flour (see Cook's Note) 3/4 teaspoon baking soda 1 teaspoon apple pie spice 1/2 teaspoon fine salt 1/2 cup granulated sugar 1 cup packed light brown sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 3/4 cups rolled oats 3/4 cup raisins 2/3 cup heavy cream 1/3 cup sour cream 1 tablespoon honey Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon of the butter. Whisk the flour, baking soda, salt and apple pie spice together in a large bowl. Beat the remaining butter and granulated sugar together in a large bowl with an electric mixer on low speed until just incorporated. Increase speed to high and mix until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the brown sugar and beat until incorporated, then add the eggs one at a time, beating in between additions, then mix in the vanilla. Reduce the speed to low and gradually add the flour mixture, mixing until a smooth dough forms, scraping down the sides of the bowl as needed. Stir in the oats and raisins.
Use a rubber spatula to scrape the batter into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is golden, the sides are beginning to brown and the center is still soft, about 40 minutes. Cool in the pan on a wire rack for 15 minutes.
Meanwhile, beat the heavy cream in a medium mixing bowl until soft peaks form. Add the sour cream and honey and continue beating to form medium peaks. Keep the whipped cream refrigerated until ready to use. Slice the cookie into wedges and serve warm or at room temperature with the honeyed whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 14465,"New Fashioned 1 oz. Crown Royal Reserve .5 oz. amaretto .25 oz. simple syrup 3 dashes bitters 1 piece orange peel Instructions: Stir ingredients in a shaker with ice. Strain into rocks glass. Serve chilled neat and garnished with orange peel. ","[Cognac, Sweet Vermouth, Orange Wine]" 14466,"Bacon, Onion and Cheese Stuffed Burger 1 1/2 pounds ground beef 1 clove garlic, minced 1 teaspoon hot sauce (recommended: Frank's Red Hot) Salt and freshly ground black pepper 4 strips bacon, diced 1/2 onion, chopped 1 cup grated sharp Cheddar 4 burger buns Lettuce, tomato, pickles for garnish Instructions: Preheat grill to medium. In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 14467,"Beef Tenderloin with Costa Rican Coffee Balsamic Fig Glaze 4 cups dark Modena balsamic vinegar 1 tablespoon granulated sugar 1 cup brewed strong Costa Rican dark roast coffee 1/4 cup fresh figs 2 1/2 to 3 pounds beef tenderloin, Chateaubriand cut Salt and freshly ground black pepper Instructions: In heavy-bottomed sauce pot, over low heat, add the vinegar and reduce it by half, stirring constantly. Add the sugar, coffee and figs and further reduce by 1/3 volume, continue to stir throughout this step. Remove from the heat when you have 3/4 cup liquid remaining. Pour the glaze through a strainer into a small bowl, discarding the solids. Preheat the grill to 300 degrees F. Season the beef tenderloin with salt and pepper, to taste, and put on the preheated grill. Cook on each side until desired temperature is reached, about 7 to 8 minutes for medium-rare. Remove from the grill and evenly brush the tenderloin with the balsamic glaze. Return the beef to the grill for 5 minutes, allowing the glaze to coat the meat. Remove the tenderloin from the grill to a cutting board and let rest for 5 minutes. Slice, arrange on a serving platter and serve. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 14468,"Grilled Mushroom Skewers 4 tablespoons unsalted butter 3 cloves garlic, minced
1 1/2 tablespoons soy sauce
36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds)
2 teaspoons fresh thyme leaves, chopped
Kosher salt Instructions: Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce. Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends. Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms. The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14469,"Gingerbread Cookies 1 1/2 sticks lightly salted butter, softened 1 2/3 cups sugar 1 orange, zested 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon ground dry ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt 2 eggs 1/2 cup dark molasses 1 lemon, juiced Easy Orange Frosting, recipe follows 1 cup powdered sugar Finely grated zest of 1 orange 1 to 2 tablespoons freshly squeezed orange juice 1/2 teaspoon orange liqueur 1/4 teaspoon light corn syrup Instructions: In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes. Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside. In another bowl, whisk together the eggs, molasses and lemon juice. Preheat the oven to 350 degrees F. When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it. Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more \tough\ because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread? In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out. Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together. Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling... ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14470,"Matty's Wacky Apple 5 Fuji apples 14 ounces square caramel candies, unwrapped Crushed cereal, (recommended: Frosted Flakes) Vanilla ice cream Chocolate sauce Caramel sauce Instructions: Insert a metal spoon into the center of each apple. Place caramels in a metal or glass bowl over a pan of simmering water and melt until smooth, about 15 minutes. Roll the apples in the melted caramel to coat evenly. Then roll the apples in the crushed cereal. Allow apples to cool on waxed paper. To serve, cut the apples into wedges and serve with the ice cream and sauces. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 14471,"Eggplant Parmesan 20 eggs About 1 1/2 cups flour Oil, for frying 5 large eggplants, peeled and sliced lengthwise 1/8 inch thick 8 cups tomato sauce 1/2 cup grated Parmesan Instructions: Lightly beat 12 of the eggs in a medium bowl. Slowly add the flour, mixing with a hand blender, until the mixture is the consistency of a light runny batter. (Add a little more flour if needed.) Heat the oil in a large, heavy frying pan until hot. Dip each slice of eggplant into the batter and then put directly into the hot oil. Fry until light brown on each side, about 30 seconds. Remove to a colander to drain any excess oil. Beat the remaining 8 eggs in a medium bowl. In a disposable aluminum pan or a cake pan, begin a lasagna-like assembly process. Add a very thin layer of tomato sauce to the bottom of the pan. Add one layer of eggplant, a little Parmesan and a drizzle of the beaten egg. Begin again with the tomato sauce, and repeat for as thick as you want, with no less than three layers. (Reserve a little of the tomato sauce and beaten egg for the baking.) It's best to refrigerate overnight before baking. Preheat the oven to 350 degrees F. Add a thin layer of tomato sauce on top of the eggplant, followed by some beaten egg. Cover with plastic wrap and foil, and bake for 1 hour. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 14472,"Cod in a Sack with Fennel and Onion 1 bulb fennel, cored and thinly sliced 1 large onion, thinly sliced 4 large cloves garlic, chopped 1/2 cup pitted and chopped good quality black and green olives 2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) Salt and pepper 1/4 cup flat-leaf parsley, a generous handful, chopped Extra-virgin olive oil, for generous drizzling 1 lemon Crusty bread, to pass at table Instructions: Preheat oven to 400 degrees F. Rip off 4 sheets of parchment paper, each a little over a foot long. Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven. Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14473,"Eggnog Coffee Cake Cooking spray 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs plus 1 egg yolk 1 tablespoon pure vanilla extract 1 cup sour cream 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of salt 5 tablespoons cold unsalted butter, cut into small pieces 1 1/2 cups confectioners' sugar 3 to 4 tablespoons eggnog Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside. Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely. Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 14474,"Pumpkin Spiced Whipped Cream 1 cup heavy whipping cream, chilled 1/4 cup confectioners' sugar
1 teaspoon pumpkin spice
1 teaspoon vanilla extract or bourbon
Instructions: In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 14475,"Ginger, Lemon, and Lime Martini 1 large lime sliced into 4 1/4-inch thick slices 1 cup water 1/2 cup fresh lime juice (from 4 large limes) 1 cup water 1 cup sugar 1 4-inch piece fresh ginger, peeled and diced into 1/4-inch pieces Ice 1 cup lemon-flavored vodka 1/2 cup sparkling water, chilled Special equipment: ice cube tray Instructions: For the ice cubes: Cut each lime slice in quarters and place into 16 ice cube molds. Combine the water and lime juice and pour over the lime slices. Freeze for at least 4 hours until frozen. For the syrup: In a small saucepan, combine the water, sugar, and ginger over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the mixture to cool, about 20 minutes. Cover the pan and refrigerate for 4 hours. Chill 4 martini glasses in the freezer. Fill a cocktail shaker with ice. Add the vodka, ginger syrup, and sparkling water. Shake for 10 seconds and strain the mixture into the prepared glasses. Place 1 to 2 lime-flavored ice cubes in each glass and serve. ","[Sauvignon Blanc, Riesling, Moscato, Prosecco]" 14476,"Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint 1/2 cup sugar 1/2 cup distilled white vinegar 1/2 teaspoon kosher salt 4 cups shredded carrots (10 ounces) 1/4 cup soy sauce (I use gluten-free low-sodium tamari) 2 tablespoons fish sauce 2 teaspoons sugar 1 teaspoon five-spice powder 1 teaspoon garam masala, store-bought or homemade, recipe follows 1/2 teaspoon freshly ground black pepper 2 cloves garlic, crushed 1 small shallot, minced (about 3 tablespoons) 1 pound (1/2-inch thick) boneless center-cut pork loin chops 4 flour tortillas (gluten-free alternative: brown rice tortillas, or use small corn ones and make these as tacos!) Mayonnaise, as needed 1 English cucumber, sliced thinly on the bias 1 bunch fresh cilantro 1 bunch fresh mint 4 Fresno chiles, or jalapeno peppers, sliced thinly 2 limes, each cut into 4 wedges 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 3 tablespoons whole cloves 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) Instructions: For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, grab a large cast-iron skillet. Place the pan over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable. I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick. Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!; Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14477,"Broiled and Flamed Cheese with Toast 3 tablespoons extra-virgin olive oil, divided 1 baguette, cut in 1-inch-thick slices
2 large cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons sesame seeds
2 pounds aged provolone cheese, cut into 1-inch cubes 1 cup grated Parmigiano-Reggiano cheese
4 to 6 ounces gin
2 Granny Smith apples, peeled, cored and cut into eighths
2 fennel bulbs, outer layer removed, bulb cut into 15 to 20 wedges
Instructions: Preheat the oven to 350 degrees F. For the toast: In a medium saute pan set over medium heat, heat 2 tablespoons of the oil. When shimmering, add bread slices and toast for 2 minutes on each side. Remove and set aside. Add garlic, 1 tablespoon olive oil, and 1 tablespoon water to the pan. Saute until garlic is soft, 1 to 2 minutes. Add butter and sesame seeds and toast 1 more minute. Spoon sesame-garlic mixture over toasted bread. For the cheese: Arrange provolone in an even layer in a baking dish and sprinkle with Parmigiano. Place in the oven to melt, 6 to 8 minutes. Remove and pour half of the gin over the cheese; ignite the gin using a long match or a click lighter. Once the flames die out add more gin and flame again. Serve with toasted baguette pieces, apples and fennel. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Gris]

" 14478,"Beef Soft Tacos with Garlic Avocado Cream and Roasted Asparagus Salsa Cooking spray 4 bunches fresh asparagus, ends trimmed Salt and freshly ground black pepper 1/2 cup garlic cloves, peeled 2 cups cooked shredded beef brisket 1/2 cup chili sauce One 4-ounce can diced green chiles 1 teaspoon chili powder 1/2 cup sour cream 1 ripe avocado, peeled and pitted 1 cup fresh tomato, diced 2 tablespoons chopped fresh cilantro leaves 1 tablespoon fresh lime juice 1 teaspoon ground cumin 8 flour tortillas 1 cup shredded lettuce 1 cup shredded Cheddar Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven. For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed. For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper. For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper. To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 14479,"Tomatillo Cheddar Cornbread 3 cups yellow cornmeal 1 cup all-purpose flour 6 tablespoons sugar 4 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon salt 1/2 teaspoon cayenne 3 cups buttermilk 4 eggs 6 tablespoons butter, melted 2 cups shredded sharp Cheddar 1/4 cup tomatillo salsa Instructions: Preheat the oven to 425 degrees F. Spray the cake pans with nonstick cooking spray and set aside. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. In a separate bowl, whisk together the buttermilk, eggs and the butter. Mix the wet ingredients into the dry, stirring until well combined. Fold in the Cheddar, and salsa, and divide the batter between the 2 pans. Place in the top half of the oven and bake for 30 minutes, until the center is firm to the touch and top is golden. Remove from oven, let cool and slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 14480,"Sassy 'n Spiked Pink Lemonade Pitcher 6 cups club soda 2 cups diet cranberry juice drink 1 1/2 cups or 12 ounces vodka 2 (2-serving) packets sugar-free pink lemonade powdered drink mix (about 2 teaspoons) 8 no-calorie sweetener packets Juice of 3 lemons Ice, as needed 8 slices lemon, for optional garnish Instructions: Place the club soda, cranberry juice, vodka, lemonade powder, no-calorie sweetener, and lemon juice in a pitcher and stir well. Serve over ice. Garnish with lemon slices, if using, and enjoy! ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 14481,"Crispy Zucchini and Potato Pancakes Vegetable cooking spray 2 pounds russet potatoes, peeled and grated 2 medium zucchini, grated 3 garlic cloves, minced 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish 1/4 cup grated Parmesan, plus 1 tablespoon 1/4 cup seasoned bread crumbs 2 egg whites, lightly beaten 2 teaspoons kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 3 tablespoons vegetable oil Olive oil, for drizzling 1 1/2 cups mascarpone cheese, at room temperature Instructions: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined. In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy. In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste. Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 14482,"Beef Tenderloin with Hollandaise Diablo 1/4 cup salt 1/2 cup light brown sugar 1 (4 to 5-pound) beef tenderloin, trimmed 4 tablespoons vegetable oil 5 large egg yolks 1 1/2 cups butter, melted and very warm 2 lemons, juiced 2 teaspoons tomato paste Dash hot pepper sauce, or cayenne pepper Kosher salt Instructions: To make Beef Tenderloin: Preheat oven to 500 degrees F. In a small bowl, combine the salt and brown sugar and then pour onto a baking sheet. Roll the tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil over high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all 4 sides. Remove from the heat and place the tenderloin on a baking sheet. Finish cooking in the oven for 20 to 25 minutes, or until the internal temperature of the meat is 140 degrees F. Remove from the oven and let rest for 10 to 15 minutes while making the hollandaise sauce. Slice into 1/2-inch thick pieces and serve warm with Hollandaise Diablo.
To make Hollandaise Diablo: In a blender or food processor fitted with a metal blade, pulse the egg yolks on low. With the machine running, slowly add the melted butter, lemon juice, tomato paste, hot pepper sauce, to taste, and salt, to taste. Pulse until combined. Serve over the sliced beef tenderloin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 14483,"Herbed Spaetzle 1 cup all-purpose flour 2 large eggs 1 teaspoon chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary 1/2 cup cold water 2 tablespoons unsalted butter Instructions: In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined. Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 5 to 10 minutes, until spaetzle are tender but firm; stir occasionally. Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 14484,"Roasted Spatchcock Chicken 1 (3 1/2-pound) whole spatchcock chicken 2 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 2 heads garlic, cut in half horizontally 4 sprigs fresh rosemary 4 sprigs fresh thyme 1 lemon, cut in half horizontally Instructions: Preheat the oven to 400? F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper. Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down. Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155? F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 14485,"Chocolate-Caramel-Pecan Pretzel Bites 24 pecan halves 24 mini pretzel twists
24 individually wrapped soft caramel squares
8 ounces good-quality milk chocolate, melted
Instructions: Preheat the oven to 325 degrees F. Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool. Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely. Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge). ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 14486,"\Spinnin' Chick-can Vesuvio
3 whole chickens, 2 1/2 to 3 pounds each Olive oil 1 tablespoon granulated sea salt, plus more for seasoning 1 tablespoon freshly ground black pepper, plus more for seasoning 4 tablespoons finely chopped fresh oregano leaves, plus sprigs for garnish 4 tablespoons finely chopped fresh parsley leaves, plus more for garnish 24 cloves garlic, divided (9 cloves chopped, 15 left whole 3 lemons, (2 zested, 1 cut in 1/2) 3 (12-ounce) cans beer 12 ounces chicken broth, divided 1 bottle dry white wine, divided 3 shallots 2 pounds baby portobello mushrooms 1 1/2 cups peas 1/2 cup finely grated fresh Romano, for garnish Lemon twists, for garnish Instructions: Preheat the grill to 350 degrees F. For the chicken: Trim the excess skin from the chickens and rinse the inside and outside, under cold running water. Pat dry with paper towels. Coat the chickens with olive oil to help the rub adhere. In a small bowl, add the sea salt, black pepper, oregano, chopped parsley, 9 cloves chopped garlic and the zest of 2 lemons. Combine well and coat the chickens with the spice mixture. Remove the beer from the cans and set aside. Rinse out the cans and pour 1-ounce of olive oil, 2 ounces of the chicken broth, and 2 ounces white wine into each can. Using 1/2 of the remaining lemon, squeeze some juice and 4 cloves of garlic into each can. Sprinkle the top of the cans with leftover spice mixture. Insert the beer cans into the chickens and arrange upright on the grill. Roast the chickens until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 hour. For the vegetables: Slice the shallots and mushrooms and add to a small bowl. Season with salt and pepper, to taste. Preheat a grill pan and add the mushroom mixture. Cook until grill marks appear and texture softens a bit. When ready, transfer the mixture to a large piece of foil. Add 3 cloves of garlic, juice from the remaining 1/2 lemon, the peas, 1-ounce of olive oil, 1-ounce of chicken broth, and 1-ounce of white wine. Carefully wrap the foil around the mixture to enclose and transfer to the grill for approximately 15 minutes. When the chickens are fully cooked, remove from the grill to a cutting board and let rest for 10 minutes. Remove the cans from the chickens, and wrap the chickens in foil, laying them breast side down. Pour the contents of the cans into a small pan and put on the hot grill. Simmer until the sauce is reduced by half. Cut the chicken with poultry sears and arrange 1/2 a chicken on each plate. Remove the vegetables from the foil and evenly divide among the plates. Drizzle the chicken and vegetables with the reduced sauce and sprinkle lightly with the Romano. Garnish with oregano sprigs, chopped parsley, and lemon twists. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14487,"Salad for Ten in Two 2 bags mixed baby greens 1/4 cup white wine vinegar 1/3 cup olive oil Instructions: Place 2 bags of mixed baby greens on buffet in a large salad bowl. Toss with white wine vinegar and extra-virgin olive oil when the guests are ready to eat, so greens do not wilt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 14488,"Plum Compote and Chocolate Sauce with Sugar Cage 3 cups apple juice 2 cinnamon sticks 1 cup white wine Juice of 2 lemons, and zests 3 pears, peeled 4 ripe plums 2 tablespoons blackberry brandy 2 teaspoons sugar 2 tablespoons red wine 1 cup water 1/2 cup sugar Cooking oil spray Instructions: Bring all 4 ingredients to a boil, reserving 1/4 cup of lemon juice before adding pears that have been brushed with remaining lemon juice. Simmer 15 to 20 minutes until soft but not mushy; Dice and pit plums, macerate all ingredients together for 20 minutes. Put all ingredients in pot and bring to a boil and stew until plums are soft. Cool on sheet pan until serving; In small saucepan over medium heat bring sugar and water to a boil. Let reduce until mixture becomes the consistency of honey and a golden brown. At this point spray outer side of small bowl with cooking spray. Drizzle sugar mixture over bowl with fork until it begins to look like a bird nest. Let cool for 15 to 20 minutes and remove from bowl. And place over pear drenched in compote.; ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 14489,"Basic Crepes 4 large eggs 1/4 cup melted unsalted butter, plus more for the pan 1 cup all-purpose flour Kosher salt 2 cups whole milk 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups whole milk Kosher salt 1/2 cup grated Gruyere 1 bunch asparagus 1 tablespoon unsalted butter 2 shallots, sliced 1/2 cup dry white wine 1 1/2 cups cooked chicken 1 cup cherry tomatoes 1 tablespoon chopped basil, plus more leaves for garnish Kosher salt and freshly ground black pepper Instructions: Make the crepes: Whisk the eggs together in a medium-size mixing bowl. Slowly add the melted butter and whisk until combined. Sift in the flour and salt and stir until combined. Slowly add in the milk. The batter should be runny. Strain the batter and let it rest, refrigerated, for at least 1 hour. When you are ready to cook, put a little melted butter into a nonstick pan and put it over medium heat. Ladle the crepe batter into the pan tilting the pan while adding the batter to completely and evenly coat the bottom of the pan. This will take a little practice; usually the first crepe gets scrapped. Once the edge of the crepe begins to pull away from the pan, after about 1 to 2 minutes, use a spatula to get under the crepe and use your fingers to turn it over. The crepe should be golden brown. Cook for 1 minute on the other side, remove it from the pan, and put it onto a plate. Repeat making and stacking crepes, adding more butter to the pan as needed, until all the batter has been used. Make the bechamel: In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 3 to 4 minutes to cook out the raw flour flavor, but do not let it brown. Pour in the milk, whisking constantly to avoid lumps. Season with salt, lower the heat to medium, and cook until the sauce thickens, about 5 minutes. Remove the pan from the heat and stir in the cheese. Keep warm. For the filling: Bring a large pot of salted water to a boil over medium heat. Add the asparagus and blanch for about 1 minute, just enough time to set the color but not to overcook it. Immediately plunge the asparagus into a bowl of salted ice water to stop the cooking. When the asparagus is cool, drain and cut it into 1-inch pieces, keeping the tips aside. Heat a medium skillet over medium-high heat. Add the butter and shallots and cook until the shallots are soft, about 5 minutes. Pour in the wine and let it reduce by half. Add the chicken, tomatoes and chopped basil and cook until they are warmed through, about 3 minutes. Add the asparagus and 1 cup of the reserved bechamel. Taste and adjust the seasoning. Lay a crepe on your work surface. Spoon a couple of tablespoons of the chicken mixture down the center of the crepe. Roll up the crepe like a cigar. Repeat with remaining crepes and filling. (Alternately, spoon the filling mixture over 1 half of the crepe, fold the crepe in half, then in half again to form a triangle). To serve, put 2 crepes onto each serving plate. Spoon some of the bechamel sauce over the crepes and garnish with the reserved asparagus tips and some basil leaves. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14490,"Grilled Corn on the Cob with Cilantro Pesto 4 ears corn on the cob, husks removed 1/2 cup Cilantro Pesto, recipe follows 1/4 cup grated Cotija cheese (feta or Parmesan may be substituted) 1 bunch cilantro, leaves washed and drained 3/4 cup canola oil 1/4 cup Roasted Green Pumpkin seeds, recipe follows 1/2 cup grated Cotija cheese (can substitute feta or Parmesan) 2 cloves garlic, chopped, optional 1/2 cup green pumpkin seeds 1 tablespoon canola oil 2 teaspoons chili powder Salt Instructions: Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes. Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve. In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside. Yield: 3/4 cup Preheat the oven to 450 degrees F. Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine. Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes. Set aside until cool. Yield: 1/2 cup ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 14491,"Ravioli 1/4 recipe Alton Brown's Meatloaf, recipe follows 1 tablespoon balsamic vinegar 3 tablespoons grated Parmesan 1/2 teaspoon dry oregano Fresh Pasta Dough, recipe follows 1 egg mixed with 1 teaspoon water (eggwash) 2 tablespoons butter 1 tablespoon sliced sage 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground sirloin 18 ounces ground chuck 1 1/2 teaspoons kosher salt 1 egg 3 cups all-purpose flour 2 large eggs 3 tablespoons water 1 teaspoon olive oil 1/2 teaspoon salt Instructions: In a bowl, combine the Meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside Using the Fresh Pasta recipe, roll out your dough either by hand or by machine. After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles. In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer. In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. By Hand:
On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. By Food Processor: In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 14492,"Crispy Garbanzo Beans Two 15-ounce cans garbanzo beans, drained and rinsed 4 strips bacon
Salt
1 sprig fresh rosemary
Instructions: Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.) Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook. Preheat the oven to 400 degrees F. Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.) Let cool to room temp before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 14493,"Spicy Chicken Scarpariello 2 stalks broccoli (about 1 1/4 pounds), florets and tender stems chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 skinless, boneless chicken breasts (about 8 ounces each) 1 red bell pepper, chopped 4 cloves garlic, smashed 1 1/2 teaspoons chopped fresh oregano 1/2 cup dry white wine
1 to 3 jarred large hot cherry peppers, roughly chopped, plus 2 tablespoons brine 3/4 cup low-sodium chicken broth 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes. Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate. Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1 to 2 minutes. Add the cherry peppers and brine and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5 to 8 minutes. Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 14494,"Chocolate Dipped Biscotti 8 pieces store bought biscotti 8 ounces semisweet chocolate Instructions: Melt chocolate over a double broiler. Transfer to a small bowl and let guests dip their own biscotti. ","[Dark Chocolate, Milk Chocolate, Ruby Port]" 14495,"Collard Greens 3 large bunches collard greens (about 4 1/2 pounds) 2 tablespoons olive oil 1/2 teaspoon red pepper flakes 3 cloves garlic, minced 1 pound smoked turkey wings or legs, chopped into 1 1/2- to 2-inch pieces 1 tablespoon garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper 2 cups low-sodium chicken broth 1/4 cup plus 2 tablespoons apple cider vinegar Instructions: Rinse and dry the collard greens. Cut each leaf in half and remove and discard the center rib. Stack a few leaves on top of each other, roll together tightly and thinly slice. Continue with the remaining leaves. Set aside. Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the red pepper flakes and garlic and cook for 30 seconds. Add the smoked turkey and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Add about a third of the collard greens, then sprinkle with about a third each of the garlic powder, onion powder and paprika; repeat 2 more times with the remaining greens, garlic powder, onion powder and paprika. Season with 1 teaspoon salt and a few grinds of pepper. Add the chicken broth and vinegar and stir or toss to incorporate (a pair of tongs works great for this). Reduce the heat to low and cover the pot. Cook, stirring occasionally, until the greens are wilted, tender and darker in color, 30 to 40 minutes. Add salt and pepper to taste. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 14496,"Buttery Pistachio Cake with Cream Cheese Buttercream and Blackberry Compote Nonstick cooking spray 2 1/4 cups sugar
1 1/2 cups pistachios, chopped 2 1/4 cups (4 1/2 sticks) unsalted butter
Pinch kosher salt 1 teaspoon vanilla extract 10 large eggs
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 pint blackberries 1/4 cup sugar
Juice of 1/2 lemon
1 pound sugar 1 cup water
1/3 cup cornstarch
1 pound white chocolate chips 1 teaspoon vanilla extract 3 cups (6 sticks) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature Instructions: For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick cooking spray. In a stand mixer fitted with the paddle attachment, cream the sugar, pistachios, butter and salt on medium speed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Add the flour and baking powder and mix on low speed until smooth. Pour into the prepared cake pans and bake until a tester inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on racks for 10 minutes, then invert onto the racks and cool completely. For the blackberry compote: Combine the blackberries, sugar and lemon juice in a saucepan. Bring to a boil over low heat. Let cool. For the buttercream: Combine the sugar and 3/4 cup of the water in a pot and bring to a boil. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and add to the boiling sugar mixture. Combine the white chocolate chips and vanilla in a large heatproof bowl. Pour the boiling sugar mixture over the white chocolate chips and mix well. Let cool to room temperature. Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and mix on low speed until incorporated, then mix on medium speed until light and fluffy. Add the cream cheese and mix until combined. To assemble: Place a cake layer, top-side up, on a cardboard disc. Pipe a 1-inch border of buttercream around the top and fill in with 2 scoops of buttercream. Spread 1 scoop of blackberry compote evenly on top. Stack the second cake layer, top-side down and repeat with the buttercream and compote. Set the final cake layer, top-side down, on top. Frost the top and sides of the cake with buttercream.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 14497,"Stuffed Portobello Mushrooms 2 tablespoons olive oil, plus more for drizzling 1/4 cup sauerkraut 3 cloves garlic, minced 1/2 shallot, minced 8 ounces ground beef 1/2 cup beef stock 1 cup mixed mushrooms, chopped Salt and freshly ground black pepper Pinch cayenne 2 tablespoons sauerkraut brine 2 portobello mushrooms, stemmed 1/2 cup breadcrumbs 4 ounces cream cheese Instructions: Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
Preheat the broiler.
Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14498,"Fried Garlic and Baby Spinach Saute 1/2 cup canola oil 6 cloves of garlic, thinly sliced 4 cups baby spinach 1/2 tablespoon Chinese vinegar Salt and white pepper to taste Instructions: In a wok, add canola oil and garlic and slowly heat. Eventually, the garlic will start frying. Carefully watch garlic and strain out once the garlic is light brown and crisp. Save the oil. Wipe out wok and bring to high heat. Add 1 tablespoon garlic oil and quickly stir in the spinach. Season and add back the crispy garlic and stir in the vinegar. Check for seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 14499,"Fillet of Beef Bourguignonne 1 (3-pound) filet of beef, trimmed Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper 3 to 4 tablespoons good olive oil 1/4 pound bacon, diced 2 garlic cloves, minced 1 1/2 cups good dry red wine, such as Burgundy or Chianti 2 cups beef stock 1 tablespoon tomato paste 1 sprig fresh thyme 1/2 pound pearl onions, peeled 8 to 10 carrots, cut diagonally into 1-inch-thick slices 3 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild) Instructions: With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter. In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked. With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender. Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not over cook. Season, to taste, and serve immediately. ","[Burgundy, Barolo, Rioja, Syrah]" 14500,"Tagliatelle Bolognese Sauce 2 tablespoons extra-virgin olive oil 2 carrots, diced 2 celery stalks, diced 1 large white onion, diced 3 cloves garlic, minced
1 pound ground beef
1 pound diced beef
2 teaspoons smoked paprika
2 teaspoons sea salt
1 teaspoon ground black pepper
1 cup beef broth
1 cup dry white wine
10 basil leaves 2 bay leaves
One 28-ounce can peeled San Marzano tomatoes
Fresh tagliatelle pasta and shaved Parmesan, for serving Instructions: Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes. Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes. Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 14501,"Chicken Chopped Mediterranean Salad with Feta Vinaigrette 2 precooked chicken breasts, diced 1 (10-ounce) bag romaine hearts 1 English cucumber, sliced 1 cup chopped kalamata olives 1/2 medium red onion, diced 1/2 cup red wine vinaigrette 1 teaspoon Greek seasoning (recommended: Spice Islands) 1/2 cup crumbled feta cheese, plus extra for garnish 3 Roma tomatoes, sliced, for garnish Instructions: In a bowl large enough for tossing salad, add diced chicken breast. Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside. In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously. Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14502,"Cheese Straws 1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed 1 tablespoon butter, melted 1 cup grated Cheddar
1 teaspoon cayenne
3/4 cup grated Parmesan
1 large egg Instructions: Line a baking sheet with parchment. Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes. Preheat the oven to 400 degrees F. Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14503,"Grandma's Tepong Pork 1/4 cup vegetable oil One 9- to 10-pound whole pork shoulder, skin-on, bone-in 2 medium onions (291 grams, 10.3 ounces), quartered
4 cloves garlic (26 grams, .9 ounces), smashed
2-inch piece peeled ginger (40 grams, 1.4 ounces), minced (about 3 tablespoons)
10 cloves
6 whole star anise pods
3 tablespoons dark brown sugar
1 cup dark soy sauce
1 cup sherry vinegar or sherry cooking wine 6 large eggs
Instructions: Preheat the oven to 325 degrees F. Heat the oil in a large ovenproof pot over medium heat until shimmering. Sear the pork skin-side down until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onion, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes. Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot skin-side down and cover with water (about 10 cups). Bring the mixture to a boil over medium-high heat. Cover and transfer the pot to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours. Meanwhile, place the eggs in a medium pot and cover by 2 inches with cold water. Bring the water to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 to 5 small slits into the whites of each egg. Refrigerate the eggs until needed. Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and reduce by half or until thickened, about 30 minutes (you should have 4 cups of liquid left). Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14504,"Marinara Sauce 2 1/2 pounds ripe tomatoes, peeled, seeded and chopped or 28-ounce canned plum tomatoes, with juice, chopped 1/4 cup olive oil 2 cloves garlic, finely minced 1/4 cup basil leaves, finely chopped 1/4 cup parsley, finely chopped Salt and pepper Instructions: Place all ingredients in a pot. Simmer until sauce is thickened, 10 minutes. If necessary, place sauce in a food processor and pulse until smooth. For grilled tomato sauce, rub tomatoes with oil, then grill until charred. Puree tomatoes and add to Sauteed onions. Season with salt and pepper. For roasted tomato sauce, halve tomatoes and roast, coated with oil and sprinkled with salt and pepper on a sheet pan in 375 degree oven for 45 minutes. Puree in a blender and season with fresh basil and salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 14505,"Frozen Strawberry Margaritas 2 cups frozen strawberries 4 ounces blanco tequila 1 1/2 ounces agave 1 ounce lime juice Ice 1 ounce mezcal 2 strawberries, for garnish Instructions: Blend the frozen strawberries, tequila, agave, lime juice and some ice in a blender. Pour into 2 glasses; top each with 1/2 ounce mezcal. Garnish with a strawberry. ","[Sauvignon Blanc, Moscato, Pinot Grigio]" 14506,"Smoked Salmon Tartines 8 slices whole-grain bread, sliced 1/4 inch thick, toasted 2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick
1 lemon, halved
Kosher salt and freshly ground black pepper
8 slices smoked salmon (about 8 ounces)
Gravlax Sauce, recipe follows 1 small red onion, halved and thinly sliced crosswise in half-rounds
Dill fronds, for serving
2 tablespoons Dijon mustard 1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt
Instructions: Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread. Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side. Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14507,"Toasted Coconut Cake With Coconut Filling and Buttercream 2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake) 2 1/4 cups cake flour, plus more for the pans 1 cup whole milk, at room temperature 6 large egg whites, at room temperature 1 vanilla bean, split lengthwise, seeds scraped out and reserved 1/2 teaspoon pure vanilla extract 1 3/4 cups granulated sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 3/4 cup Coconut Custard, recipe follows, cold 3/4 cup heavy cream, cold 3 sticks unsalted butter, at room temperature 1/3 cup confectioners' sugar 3/4 cup Coconut Custard (see below) Pinch of salt Coconut Simple Syrup, recipe follows 2 cups sweetened flaked coconut, lightly toasted, for garnish 3/4 cup whole milk 3/4 cup unsweetened coconut milk 1/2 vanilla bean, seeds scraped out, bean and seeds reserved 4 large egg yolks 1/3 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons coconut rum (recommended: Malibu) 1/2 teaspoon pure vanilla extract 1 tablespoon granulated sugar 3/4 cup sweetened flaked coconut Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes. Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form. Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth. Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top. Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat. Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours. Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14508,"Maple Cream Berries and Walnut Ice Cream 1/2 cup maple syrup 1 cinnamon stick A few grates of fresh nutmeg 1 cup heavy cream 2 pints mixed berries, black, raspberry and blue or, halved strawberries 1 pint black walnut or maple walnut ice cream Instructions: Combine maple syrup, cinnamon stick, nutmeg and cream in a small pot, bring to a bubble, reduce heat to low and simmer for 20 minutes. Remove from heat and combine with berries. Serve warm berries in small bowls topped with scoops of ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 14509,"Summer Green Pea Salad 4 cups shelled fresh young green peas 3 tablespoons garlic-flavored olive oil 2 tablespoons balsamic vinegar 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1/4 cup chopped red onion 2 tablespoons chopped scallions 3 tablespoons chopped fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14510,"Bonus Waffle Recipe: Waffle Crumbles 1 frozen low-fat waffle 2 teaspoons brown sugar (not packed) 1/8 teaspoon cinnamon Instructions: Serving suggestion: light ice cream or yogurt Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside. Lightly toast the waffle, and then tear it into pieces. Place the pieces in a blender or food processor, and pulse until they are reduced to crumbs. Place the crumbs in an even layer on the baking sheet, and sprinkle with brown sugar and cinnamon. Bake in the oven until crispy, 5 to 7 minutes. Serve over light ice cream or yogurt. Enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 14511,"Sunny's Pantry Bars 1 cup salted peanuts, gently chopped 2 tablespoons flour 2 tablespoons light brown sugar 3 tablespoons cold butter, cubed Kosher salt 1 stick, plus 1 tablespoon butter, at room temperature 3/4 cup creamy peanut butter 3/4 cup light brown sugar 1 egg 1/2 teaspoon vanilla extract 1/2 teaspoon baking powder 1 1/2 cups flour 1/2 cup chocolate chips 1/2 cup sweetened coconut flakes 1 cup strawberry jam Instructions: Heat the oven to 350 degrees F. Using 1 tablespoon butter, grease the bottom and sides of an 8 by 8-inch baking pan. To make the topping: In a small bowl, mash together the peanuts, flour, brown sugar, and a pinch of salt. Using your fingertips, mix in the butter. Set aside. To make the bars: In a stand mixer, blend the butter, peanut butter, and brown sugar until light and creamy. Add the egg, vanilla extract, baking powder, and 1/2 teaspoon of salt in order, scraping down the sides as needed. Slowly blend in the flour then fold in the chocolate chips and shredded coconut. Press into the bottom of the prepared dish, then spread the jelly over the entire dish. Sprinkle the reserved peanut topping over the top and bake until the edges and topping are golden brown, about 30 to 35 minutes. Allow it to cool before slicing. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 14512,"Boston Cream Pie 1 1/2 cups unbleached all-purpose flour, plus more for the pan 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), at room temperature, plus more for the pan 3/4 cup sugar 1/4 teaspoon grated lemon or orange zest 2 large eggs, at room temperature 2 teaspoons vanilla extract 2/3 cup milk 1 1/4 cups milk 3 large egg yolks 1/4 cup sugar 2 tablespoons cornstarch Pinch fine salt 1 tablespoon unsalted butter 1 1/2 teaspoons vanilla extract 1/2 cup heavy cream, chilled 4 ounces bittersweet chocolate, finely chopped 1 1/2 teaspoons light corn syrup 1/2 cup heavy cream Instructions: To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside. Sift the flour, baking powder, and salt into a medium bowl, and set it aside. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined. Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely. To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges. Remove from the heat. In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt. While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan. While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened. Remove from the heat, and stir in the butter and vanilla. Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, about 1 hour. Whip the cream until it holds a soft peak. Lightly whisk the chilled custard to loosen it up. Fold the cream into the custard; refrigerate until ready to assemble the cake. To make the glaze: Put the chocolate and corn syrup in a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth. Cool slightly before glazing the cake. To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.) Place the bottom of the cake on a 9-inch cardboard cake round or flat plate. Spread the cream just to the edges of the cake and cover with the top layer. Pour all the glaze over the cake. Tilt the cake so the glaze covers it evenly and runs down the sides. Refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14513,"10-Minute Green Gazpacho and Smoky Quesadilla 1/2 cup sour cream 1 English cucumber roughly chopped (about 8 ounces) 1 small clove garlic, grated 1 scallion, thinly sliced, white and green parts separated 1 scallion, thinly sliced, white and green parts separated
Fine salt 1 medium green tomato, roughly chopped (about 8 ounces) 1/3 cup extra-virgin olive oil, plus more for drizzling One 15-ounce can cannellini beans, strained and rinsed Freshly ground black pepper Four 8-inch flour tortillas 6 slices smoked gouda cheese (about 6 ounces) Sliced pickled jalapenos, for serving Instructions: Preheat the broiler with a rack set about 4 inches from the heat source. Put 1/4 cup of the sour cream, 1/4 cup iced water mixed with ice cubes, the sliced cucumbers, garlic, scallion whites and a large pinch salt in a blender. Blend until mostly smooth, then add the tomatoes. Blend until smooth, then remove the small cap on the lid of the blender and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas. Place the cannellini beans and a pinch black pepper in a bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet without letting them overlap. Brush one side of the tortillas with some of the remaining olive oil. Flip, so the oiled side is directly on the baking sheet. Divide the mashed cannellini beans between the two tortillas and use a fork or your fingers to spread the mixture evenly on the tortillas, leaving a 1/2-inch border around the edge. Lay 3 pieces of the cheese on top of the beans on each tortilla (it is okay if the cheese overlaps slightly). Top with the remaining 2 tortillas and brush the tops of the tortillas with the remaining oil. Place the quesadillas under the broiler and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Use a spatula to flip the quesadillas and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 additional minute. Cut each into 6 wedges. To serve, ladle (or pour directly from the blender carafe) the soup in to 4 chilled bowls and drizzle with additional olive oil and several grindings of freshly ground black pepper and some of the sliced green scallions. Serve 3 pieces of quesadilla on the side of each bowl of soup along with a dollop of the remaining sour cream and some pickled jalapenos. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 14514,"Candied Bacon Nonstick cooking spray, for the rack 1 pound thick-cut bacon
1/3 cup sorghum (or molasses)
1/2 cup firmly packed light brown sugar
1 tablespoon coarsely ground black pepper
Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Coat the rack with nonstick cooking spray. Arrange the bacon slices on the wire rack in a single layer. Brush the bacon slices with half the sorghum. Sprinkle with half the brown sugar and half the pepper, pressing to adhere to the sorghum. Turn the bacon over and repeat the process with the remaining sorghum, brown sugar and pepper. Bake until the fat renders, 20 to 25 minutes. Let stand 5 minutes. (The bacon will crisp as it stands.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14515,"Chocolate Marble Love Cake Unsalted butter, for the pan All-purpose flour, for the pan One 16.5-ounce box vanilla cake mix (plus ingredients called for on the box)
32 ounces part-skim ricotta
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone One 3.4-ounce box vanilla instant pudding mix 1 cup whole milk
2 ounces bittersweet chocolate (in a block or bar)
Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan. Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside. Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack. Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 14516,"Air Fryer Tostones 2 large green plantains, sliced into 3/4-inch-thick rounds 1 tablespoon vegetable oil
Kosher salt Sea salt Salsa verde, for serving Instructions: Preheat a 6-quart air fryer to 350? F. Toss the plantains with the vegetable oil and 3/4 teaspoon kosher salt. Add to the air fryer basket in an even layer and cook until tender, 3 to 4 minutes per side. Transfer the plaintains to a large piece of parchment and cover with another piece of parchment; smash each plantain with the bottom of a glass. Increase the fryer temperature to 400? F. Return the plantains to the fryer in an even layer (it\u2019s OK if they overlap slightly) and continue cooking until crisp, about 4 more minutes per side. Sprinkle with sea salt. Serve with salsa verde.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 14517,"Wharf Rat Crab Cakes 1 pound jumbo lump crab meat 1 to 2 cups bread crumbs 2 cups mayonnaise 1 egg 2 tablespoons Dijon mustard 2 tablespoons Old Bay Seasoning 1 tablespoon Worcestershire Sauce 1 tablespoons horseradish 1 lemon, juiced Instructions: Sort through crabmeat and remove any shells. Mix in bread crumbs until there is an even distribution through out the crabmeat. In a separate bowl combine all other ingredients and mix thoroughly. Gradually add the mix to the crabmeat until the crabmeat is moist but not too wet. Divide crabmeat into cakes (1 ounce for appetizers, 4 to 6 ounces for entree). Thoroughly heat crab cakes for 10 to15 minutes at 375 degrees and finish under the broiler to brown the top. Crab cakes can also be pan-fried. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 14518,"BBQ Pulled Pork with Carolina Sauce 2 quarts cider vinegar 2 cups ketchup
1/2 cup sugar
1/4 cup molasses
1/4 cup dry mustard
1/4 cup soy sauce
1/4 cup tomato paste
1/4 cup Worcestershire sauce
1/8 cup red pepper flakes
1/8 cup salt
Pinch freshly ground black pepper
2 cups soy sauce 1 1/2 cups salt, plus more for seasoning
1/2 cup sugar
1/4 cup honey
1/4 cup molasses
2 pork butts, about 6 pounds total weight
Freshly ground black pepper
Instructions: For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed. For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 14519,"Salmon with Chermoula Sauce and Couscous 1/2 cup packed fresh cilantro 1/4 cup packed fresh parsley leaves, plus 2 tablespoons chopped 2 cloves garlic 2 teaspoons ground cumin 2 teaspoons ground coriander Finely grated zest and juice of 1 lemon, plus wedges for serving 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 small zucchini, finely chopped 2 teaspoons spicy harissa sauce (such as Mina) 1 cup couscous 4 5-ounce salmon fillets (about 1 inch thick) Instructions: Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper. Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt. Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 14520,"Peep Cake Unsalted butter, for the pans All-purpose flour, for the pans 2 18.25-ounce boxes yellow cake mix, plus required ingredients 1 1/2 cups sugar 1/2 teaspoon cream of tartar Pinch of salt 3 large egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1 teaspoon yellow food coloring Yellow sanding sugar, for coating Small chocolate disks (such as melting wafers) Instructions: Butter and flour a 9-by-13-inch cake pan plus a 1-quart and 2 1/2-quart ovenproof bowl. Make both cake mixes; divide the batter among the pan and bowls. Bake at 350 degrees F until a toothpick comes out clean, about 35 minutes for the pan and small bowl, and 50 minutes for the large bowl. Let the cakes cool 15 minutes in the pan and bowls, then unmold onto racks to cool completely. Trim the flat sides of the bowl cakes with a serrated knife to make level. Using a chef's knife, cut the 4 corners off the rectangular cake, as shown; set aside 3 of the cake triangles for the tail and beak. Put the flat cake on a cake board or platter; use toothpicks to attach 2 cake triangles to a short end for the tail. Position the large bowl cake on the flat cake as shown, then top with the small bowl cake; insert a skewer through the cakes to secure. Trim another cake triangle to make a beak; attach to the small bowl cake with toothpicks. Make the frosting: Heat the sugar with the cream of tartar, salt and 2/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then increase the mixer speed and beat until stiff peaks form, about 7 minutes. Beat in the vanilla and almond extracts and the food coloring. Cover the cake with a thick layer of the yellow frosting, using the frosting to sculpt a rounded chick shape. With the edge of an offset spatula, use some frosting to extend the beak and tail. Coat the cake with yellow sanding sugar. Refrigerate, uncovered, 15 minutes. Press the chocolate disks into the frosting for eyes. Remove the skewer and toothpicks as you cut the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14521,"Lentil Salad 2 cups dried lentils, picked over for stones 1 clove garlic Juice of one lemon 1/2 cup olive oil 1/4 cup finely chopped parsley 4 plum tomatoes, chopped 1/2 cup diced green bell pepper 1 teaspoon dried basil Salt and pepper Instructions: In a large saucepan, bring 1 quart of water to a boil. Season water and stir in lentils. Reduce heat to a simmer and cook lentils for 20-30 minutes or until just tender. The lentils should not be mushy. Drain off any remaining liquid. Begin chopping the garlic clove and sprinkle with some salt. Using the flat side of the knife mash the garlic into a paste. In a medium bowl, whisk together the lemon juice and garlic paste. Whisk the olive oil into the lemon juice in a thin stream. Stir in the parsley, tomatoes, green pepper and basil. Gently mix in the drained lentils and toss to coat. Season to taste with salt and pepper ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 14522,"Hot Dog Pizza Pockets 1 large egg One 17.3-ounce box frozen puff pastry, thawed 8 hot dogs 1/3 cup pizza sauce, plus more for dipping 1 1/2 cups grated mozzarella (about 6 ounces) 2 ounces pepperoni slices, cut into quarters 2 tablespoons Italian seasoning 1/4 cup shredded Parmesan (about 2 ounces) Instructions: Preheat the oven to 375 degrees F. Whisk the egg in a small bowl with a fork until blended; set the egg wash aside. Unfold one of the sheets of puff pastry and roll it out flat; cut into 4 squares. Roll one of the squares into a 6-inch square. Place a hot dog on the right edge of the square. Spread 2 teaspoons of the pizza sauce to the left of the hot dog, leaving a 1/2-inch border of dough uncovered on the left side and a 1/4-inch border on the top and bottom. Sprinkle 2 heaping tablespoons of the mozzarella and about 12 pieces of the pepperoni on top of the pizza sauce. Brush the uncovered edges of the dough with a little egg wash. Tightly roll the dough from the hot dog side to the egg wash side and press down on the seam to seal it. Pinch the top and bottom of the pocket closed and tuck the dough under. Place on a parchment-lined baking sheet and continue with the remaining ingredients, including cutting the second sheet of puff pastry to wrap the remaining hot dogs. Prick the wrapped hot dogs with a fork 3 times diagonally along the length of each, then brush with the egg wash. Sprinkle each with about 3/4 teaspoon Italian seasoning and 1 1/2 teaspoons Parmesan. Bake until puffed and golden brown, about 25 minutes. Allow to cool 10 minutes before serving with extra pizza sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 14523,"Mezcal Stalk Worm salt (or kosher salt mixed with chili powder) 1 3/4 ounces mezcal 3/4 ounce orange liqueur (such as Cointreau) 1 3/4 ounces pineapple juice 3/4 ounce fresh lemon juice 1/2 ounce agave nectar Dried pineapple and pineapple leaf, for garnish Instructions: Spread some worm salt on a small plate. Moisten the rim of a short glass with water; dip in the worm salt. Fill with ice. Combine the mezcal, orange liqueur, pineapple juice, lemon juice and agave in a cocktail shaker with ice. Shake well and double strain into the prepared glass. Garnish with the dried pineapple and pineapple leaf. ","[Tequila, Mezcal, Cacha?a]" 14524,"Portobello Mushroom Grilled Cheese 2 slices Pumpernickel Rye bread 4 slices Boar's Head Gold Label Switzerland Swiss? Cheese 1 portobello mushroom cap Instructions: On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 14525,"Chocolate Chip-Peanut Butter Torte 2 cups Pillsbury? refrigerated chocolate chip cookies (from 5-lb 4-oz container) 1 package (8 oz) cream cheese, softened 1/4 cup sugar 1 egg 1 cup miniature semisweet chocolate chips 1 cup chopped honey-roasted peanuts 1 cup butterscotch chips 1/4 cup peanut butter 1/4 cup chocolate-flavor syrup Instructions: Heat oven to 350 degrees F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly. In medium microwavable bowl, microwave butterscotch chips uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts. Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours. To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator. Using miniature chocolate chips makes it easier to distribute the chips evenly; it also makes the dessert easier to cut. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 14526,"Napa Spritz 1/2 ounce lavender honey 1/2 ounce freshly squeezed Meyer lemon juice 1/2 ounce dry vermouth, such as Vya Whisper Dry Vermouth 1 ounce gin, such as 209 Gin About 2 ounces sparkling seltzer Sprig of fresh lavender Instructions: Place the honey, lemon juice, vermouth and gin in the base of a cocktail shaker filled with ice. Put the top on the cocktail shaker and shake. Using a strainer, pour the mixture into a glass, add ice and top off with the seltzer. Crush the fresh lavender in your hand and garnish the cocktail. Serve with a straw. ","[Gin, Vermouth]" 14527,"Zucchini Oreganata 2 tablespoons extra-virgin olive oil 1 1/2 pounds zucchini, sliced 1/4-inch thick 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano 1 tablespoon finely chopped fresh oregano leaves 1 teaspoon dried oregano Salt and pepper Instructions: In a large frying pan over medium high heat, heat olive oil. Add sliced zucchini and saute for 3 to 4 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer for 5 to 7 minutes or until zucchini is crisp-tender. Adjust seasoning with salt and pepper and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 14528,"Tomato Garnish 4 vine ripened tomatoes. 1 tablespoon capers, drained 1 tablespoon sherry wine vinegar Touch of olive oil Salt and freshly ground black pepper Snipped chives Instructions: Peel, seed and dice the tomatoes; season them to taste with capers and vinegar and just a touch of oil; season with salt and pepper. Place a bed of the diced tomatoes on each diner's plate, leaving enough room in the center for the shad. When the shad is out of the oven, center it in the middle of the tomatoes and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 14529,"Cornbread Stuffing with Ham 1 stick unsalted butter, plus more for the baking dish 2 sweet onions, chopped 4 stalks celery, chopped 1 small bunch mustard greens, stemmed and chopped (about 8 cups) 1 pound tasso ham or ham steak, cut into ?-inch cubes 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 3 cups low-sodium turkey or chicken broth Kosher salt and freshly ground pepper 2 large eggs 8 cups 1/2-inch stale cornbread cubes (preferably not sweet; 12 ounces) 8 cups 1/2-inch stale country white bread cubes (12 ounces) Instructions: Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the mustard greens and cook, stirring, until wilted, about 3 minutes. Stir in the ham, thyme and sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat. Whisk the eggs in a large bowl. Add the bread cubes and ham-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14530,"Roast Goose 1 cup honey 1 cup white vinegar Enough water to cover the goose One 10 to 12 pound fresh goose 2 tablespoons salt 2 tablespoons freshly ground black pepper 2 bay leaves 2 tablespoons dried thyme 2 tablespoons dried rosemary 4 cloves garlic 1 small onion 2 tablespoons olive oil 1/2 cup flour 3 cups chicken stock Instructions: Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle. Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil. Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees. Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 14531,"Banana Pudding Cake Nonstick cooking spray, for spraying the pan All-purpose flour, for dusting the pans 3 ripe bananas 2 teaspoons freshly squeezed lemon juice 3/4 cup (1 1/2 sticks) unsalted butter, softened 2 cups granulated sugar 3 large eggs One 11-ounce box vanilla wafers, crushed 1 cup buttermilk 2 teaspoons vanilla extract 2 large eggs 1/4 cup granulated sugar 1 tablespoon all-purpose flour 1 tablespoon cornstarch Pinch salt 1 cup milk 1/4 teaspoon vanilla extract Confectioners' sugar, for sprinkling Instructions: For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside. In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely. For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes. Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 14532,"Rosalynn Carter's Cream of Broccoli Soup-with No Cream 1 medium onion, chopped 1 clove garlic, crushed 1 tablespoon vegetable oil 1 bay leaf 1 pound green broccoli, chopped 1 small potato, chopped 2 1/2 cups light vegetable stock Salt and pepper, to taste 1/2 lemon, juiced Low-fat plain yogurt Instructions: Saute onion and garlic in the oil until soft, 3 to 4 minutes. Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool. Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14533,"Chocolate Pudding Frosted Cupcakes 1 1/2 cups cake flour 1 1/2 cups sugar 3/4 cup Dutch process cocoa powder 1 1/2 teaspoons baking soda 1 1/2 sticks (12 tablespoons) butter, room temperature 3/4 cup buttermilk 2 large eggs 2/3 cup freshly brewed coffee, cooled to room temperature
Chocolate Pudding Frosting, recipe follows 1 pint heavy whipping cream, very cold 1/4 cup sugar
1 teaspoon vanilla extract One 3.9-ounce box dry pudding mix, chocolate fudge flavor
Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside. Sift together the flour, sugar, cocoa powder and baking soda and add to the bowl of a stand mixer. Add the butter, buttermilk and eggs and beat on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the coffee and beat until fully incorporated. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 22 to 25 minutes. Transfer the pans to wire racks and allow the cupcakes to cool completely. Remove the cupcakes from the muffin pans and spread each with frosting. In a stand mixer fitted with a whip attachment, whip the cream at high speed until light and fluffy, about 3 minutes. Add the sugar, vanilla extract and pudding mix and whip until smooth. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 14534,"Fried Okra Canola oil, for frying 1 pound okra Salt 10 fresh sage leaves Instructions: Fill a large pot with enough oil to reach 2 inches up the sides of the pot. Heat oil to 360 degrees F. Thinly slice okra lengthwise. In batches, fry okra in the hot oil until edges turn golden brown and crisp, about 2 minutes. Transfer to paper towel-lined plate and sprinkle with salt. Place okra on a serving platter. Fry sage leaves in a single batch until crisp and nearly translucent, about 1 minute. Transfer to a paper towel-lined plate and sprinkle with salt. When cool enough to handle, crumble sage leaves over okra and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 14535,"Rainbow Rice Pilaf 2 tablespoons olive oil 1/2 yellow onion, diced
1/2 cup diced celery (from 1 rib) 1 orange bell pepper, seeded and diced
1 1/2 cups long-grain rice
1/2 cup orzo
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon minced fresh thyme
Kosher salt and freshly ground black pepper
4 cups vegetable broth
1/2 cup dried cranberries
1/4 cup toasted sliced almonds
1/4 cup chopped fresh parsley
Instructions: Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14536,"Crumpets 1 1/4 cups milk 3 1/2 cups all-purpose flour 1 1/4 cups water, lukewarm 2 tablespoons unsalted butter, melted and cooled 1 tablespoon clover honey 2 1/2 teaspoons instant yeast 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt Nonstick spray Whipped Butter, for serving, recipe follows Orange-Blueberry Marmalade, for serving, recipe follows 1 cup cold heavy cream Pinch sea salt 8 medium oranges 4 lemons 2 cups fresh blueberries 6 cups sugar 2 pouches liquid fruit pectin Instructions: In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer. Using the dough hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap and put in a warm spot until risen and bubbly, about 1 hour. Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle. Fill each ring with a scant 1/4 cup of the batter.
Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes.
Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch.
Butter the tops with the Whipped Butter and spread with the Orange-Blueberry Marmalade. Or split the crumpets and toast (like you would an English muffin), and spread with the Whipped Butter and Orange-Blueberry Marmalade. Combine the cream and salt in the bowl of a stand mixer. Using the whip attachment, whip on high speed until the cream is light and fluffy and turns to butter. Using a rubber spatula, scrape the butter into a bowl and chill for 15 minutes before serving. Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.
Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.
Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.
Serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14537,"Robiola and Mushroom Grilled Cheese \Soldiers\ with Butternut Squash Soup 8 ounces Robiola cheese Olive oil, for coating the pan 1 clove garlic, smashed 12 shiitake mushrooms, stemmed and julienned 1 teaspoon fresh marjoram, chopped 8 slices rye bread 1/2 stick (4 tablespoons) unsalted butter, at room temperature 8 slices Fontina cheese Olive oil, for coating the pan 1 large butternut squash, peeled and cut into 1-inch cubes 2 Yukon gold potatoes, cut into 1-inch cubes 1 large Spanish onion, cut into 1/2-inch dice 1 Granny Smith apple, peeled and cut into 1-inch cubes 1/2 bulb fennel, cut into 1/2-inch dice 2 cloves garlic, chopped Kosher salt 2 cups white wine, such as Chardonnay 3 cups vegetable stock Pinch red pepper flakes Pinch sugar 1 cup heavy cream Oyster Mushroom Chips, recipe follows Minced chives, for garnish 1 1/2 pounds oyster mushrooms, stemmed and torn into bite-size pieces Extra-virgin olive oil Kosher salt 1/4 teaspoon crushed red pepper, or to taste Instructions: For the grilled cheese soldiers: Place the Robiola in the freezer to firm up. Add enough oil to coat the bottom of a medium saucepan, add the garlic and cook over medium heat. Remove the garlic when aromatic and add the mushrooms. Saute until golden brown, remove from the heat and add the marjoram. Preheat a griddle pan over medium heat. Cut the Robiola into 8 slices. Butter one side of each bread slice. On each of the unbuttered sides of 4 slices place 2 Fontina slices, some of the mushrooms and 2 of the Robiola slices. Place on the griddle butter-sides down. Place the other four slices of bread on top, buttered-sides up. Flip over when the undersides of the sandwiches are golden and crispy, applying pressure with another pan or grill press. Remove from the griddle when the second sides are golden and the cheese has fully melted. Cut off the edges and slice each sandwich into two 1 1/2-inch rectangles. For the butternut squash soup: Add enough oil to coat the bottom of a large pot and place over medium-high heat. Add the squash, potatoes, onion, apple, fennel and garlic and season with salt. Stir to coat the mixture with the oil and sweat, 5 to 6 minutes. Add the wine to deglaze the pan and cook until reduced by half. Add the vegetable stock and season with salt and red pepper flakes. Bring to a boil, reduce to a simmer and cook until the squash is falling apart, 35 to 40 minutes. Add water if necessary to keep the squash submersed. Puree the soup with a handheld immersion blender. If using a countertop blender, cool the mixture for about 5 minutes and carefully add it to the blender. Blend until very smooth and velvety. Check the consistency. If it is too thick add water to thin it. Season to taste, adding the sugar if needed. Whip the cream in a large bowls until it holds its shape in soft peaks. Refrigerate until ready to use. Ladle the soup into serving bowls and top each with a dollop of the whipped cream and some chopped Oyster Mushroom Chips. Garnish with minced chives. Serve with the grilled cheese soldiers. Preheat oven to 375 degrees F. Put the mushrooms in a large bowl and toss with olive oil until lightly coated; season with salt and red pepper. Using two baking sheets, spread the mushrooms in a single layer; you don?t want them to overlap. Roast the mushrooms for 10 to 12 minutes, or until brown and \cooked on\ or stuck to the baking sheet. Remove from the oven and let cool for 5 minutes. Use a bench scrape to get the mushroom chips off the bottom of the baking sheet. ","[Chardonnay, Barolo, Pinot Noir, Gavi]" 14538,"Duck Breast with Pomegranate Apple Glaze 1 tablespoon grapeseed oil 1 duck breast, skin-on
1/2 teaspoon curry powder
Kosher salt
3 tablespoons unsalted butter, at room temperature 1/2 Pink Lady apple (or other crisp, firm apple) peeled, cored, and finely diced
1/8 onion, finely diced
1/8 cup pomegranate juice
Pinch sugar, if needed
Grapeseed oil, for cooking 1/4 carrot, peeled and julienned
8 snow peas, julienned
1/4 small daikon, julienned
Kosher salt and freshly ground black pepper
Instructions: For the duck breast: Heat a medium saute pan over medium-high heat and add the oil. Cut a crosshatch pattern into the skin of the duck breast, being careful to not cut through to the flesh. Season the skin side with the curry powder and the flesh side with some salt. Place in the pan, skin-side down. Cook, to render of some of the fat and crisp up the skin, 5 to 7 minutes. Flip, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Remove from the pan and allow the meat to rest for 5 minutes. For the pomegranate apple glaze: Make the sauce in the same pan used for the duck. (Wipe out the pan if you have burned bits on the bottom, and add some butter.) Place the pan over medium-high heat and add 1 tablespoon butter. Add the apple and onion and saute until onion is just translucent. Deglaze the pan with the pomegranate juice, then allow the juice to simmer and reduce by half. Turn off the heat and stir in the remaining 2 tablespoons butter. Taste and season with sugar if the sauce tastes too tart. For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Add the julienned vegetables and season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables are just softened, 3 to 5 minutes. Slice duck breast and serve with sauce on top and vegetables on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14539,"Cha Yen 4 cups water 3/4 cup Thai tea 1 1/2 cups Sugar Syrup, recipe follows Crushed ice or ice cubes to fill each glass 1 to 1 1/2 cups evaporated milk or half-and-half (3 to 4 tablespoons per glass) 1 cup sugar 1 cup water Instructions: In a medium saucepan, bring the water to a rolling boil, and place a heatproof 1-quart pitcher in the sink. When the water boils, add the tea and remove the pan from the heat. The tea will float to the top until you stir gently to coax it into the water. When all of the tea leaves are wet, let it steep for 3 minutes. Pour the contents of the saucepan into the pitcher, and don't worry if the dregs are left behind. Pour the tea back and forth between the pitcher and the saucepan 7 times as it becomes darker and stronger, ending up with the tea in the saucepan. Rinse out the pitcher and strain the tea through a coffee filter back into the pitcher. Add the syrup and stir to dissolve. Cool to room temperature, cover and chill until serving time. To serve, fill tall glasses with crushed iced. Add 3/4 cup of the chilled Thai tea per glass. Top off each glass with 3 to 4 tablespoons evaporated milk. Serve as the milk cascades over the ice and swirls into the tea. Combine the sugar and water in a small saucepan and bring to a rolling boil over high heat. Reduce the heat to maintain an active simmer and cook until liquid has thickened and colored slightly, about 5 minutes. Remove from the heat and cool to room temperature. Pour the cooled syrup into a jar with a tight-fitting lid, cover, and store at room temperature for 1 week, or in the refrigerator for several weeks. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 14540,"Sherry Tea Cakes and Glaze 3/4 cup vegetable oil 4 eggs 3/4 teaspoon ground nutmeg Sherry Glaze, recipe follows 24 Sugared Pink Rose Petals, recipe follows 1 (18.25-ounce) box yellow cake mix 1 (3.4-ounce) box vanilla instant pudding and pie filling 3/4 cup cream sherry
4 cups confectioners' sugar 1/2 cup cream sherry 24 fresh rose petals 2 egg whites 1/2 cup granulated sugar Instructions: Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners. Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack. When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier. Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely. Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 14541,"Deep-Fried Chicken with Cheddar Cheese Grits 3 cups canola oil 1 egg 1/2 cup buttermilk 2 tablespoons hot sauce 1 (10-ounce) box fish fry mix (recommended: McCormick) 2 tablespoons Cajun seasoning 1 pound boneless, skinless chicken breast, thinly sliced Salt and freshly ground black pepper 2 cups milk 3 tablespoons butter 1 cup instant grits Salt and freshly ground black pepper Instructions: For the chicken: Fill a large heavy-bottomed high-sided skillet with enough oil to come 1/3 of the way up the sides. Place over medium heat. Set up a breading station by whisking together the eggs, buttermilk and hot sauce in 1 pie plate or baking dish, and stirring together the fish fry mix and Cajun seasoning in another. Dip each chicken breast in the egg mixture, and then press into the fish fry mixture, making sure it gets completely coated. Set aside while the oil is heating. When the oil reaches about 365 degrees F, carefully place the chicken into the oil. Fry in 2 batches so that the pot does not get overcrowded. Fry until just cooked through, 6 to 8 minutes. Remove from the oil and drain on a tray lined with paper towels. For the grits: In medium pot, heat the milk to a simmer over medium heat. Whisk in the butter. Whisk in the grits and continue to whisk until thickened. Mix in 1/2 cup cheese and continue to stir until the cheese is melted and incorporated. Remove from the heat, sprinkle each serving with 1 tablespoon of the remaining cheese and serve along with the fried chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14542,"Four Berry Fruit Cobbler 1 pint strawberries, halved 1 pint blueberries 1 pint blackberries 1 pint raspberries Juice of 1 orange Zest of 1 orange Juice of 1 lemon Zest of 1/4 lemon 2 tablespoons Grand Marnier, optional 1/4 cup sugar 5 tablespoons cornstarch 2 teaspoons ground cinnamon 1/4 cup butter, softened 1/4 cup sugar 1 teaspoon cinnamon 1 cup flour Instructions: In a large bowl, place strawberries, blueberries, blackberries and raspberries, add orange juice, orange zest, lemon juice, lemon zest and optional Grand Marnier, sugar, cornstarch and cinnamon; mix lightly. Let set for 5 minutes. Meanwhile make streusel topping. In a medium bowl combine butter, sugar and cinnamon, mix well with a fork. Add flour and mix until crumbly. Place berry mixture into a souffle dish. Top with streusel topping. Place in center of cooking grate. Cook 40 minutes or until brown and bubbly. Note: may be made in individual souffle dishes, cooking time is 15 to 20 minutes. Serve with vanilla ice cream. ","[Chardonnay, Moscato, Merlot, Zinfandel]" 14543,"Tex-Mex Pulled Chicken 2 medium tomatoes, quartered 2 jalapeno peppers, halved and seeded 1 medium white onion, cut into 8 wedges 1 red bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets 12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving 8 ounces salsa 8 ounces sour cream 8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving Instructions: Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high. Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper. Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes. Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter. Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side. Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14544,"Fajita-Stuffed Sweet Potatoes 4 sweet potatoes (about 10 ounces each) 3 tablespoons unsalted butter, at room temperature Grated zest of 1/2 lime, plus wedges for serving 2 tablespoons chopped fresh cilantro, plus more for topping Kosher salt 1 pound skirt steak, cut into 1-inch cubes 4 teaspoons fajita seasoning Freshly ground pepper 2 teaspoons vegetable oil 1 red onion, chopped 2 bell peppers (1 red and 1 green), chopped 1 jalape?o pepper, chopped Guacamole, sour cream, hot sauce and cotija cheese, for topping Tortilla chips, for serving Instructions: Preheat the oven to 425? F. Place the sweet potatoes on the middle rack and bake until easily pierced with a knife, 25 to 30 minutes. Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well. Toss the steak with the fajita seasoning and 1/2 teaspoon each salt and pepper. Heat the vegetable oil in a large cast-iron skillet until very hot. Add the steak and cook, undisturbed, until browned on one side, 2 to 3 minutes. Toss and cook until browned all over, 2 more minutes. Remove the steak to a plate and discard all but about 1 tablespoon of the pan juices. Add the red onion, bell peppers and jalape?o to the skillet; season with salt and pepper and cook until softened, 6 to 7 minutes. Return the steak and any accumulated juices to the pan and toss to reheat, 1 to 2 minutes. Cut a slit down the center of each potato. Open the potatoes and mash the flavored butter into the flesh with a fork. Divide the potatoes among plates and top with the steak-vegetable mixture and the other toppings. Serve with tortilla chips and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14545,"Sunny's Chicken Parm Mini Meatloaf 2 slices wheat bread 2 to 3 russet potatoes, peeled and sliced paper thin on a mandoline 1 stick salted butter, melted
1/4 cup lemonade 1/3 cup grated Parmesan (like sand)
1/4 cup grated onion 2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
Pinch red cl flakes
1 clove garlic, grated on a rasp
1 large egg
Coarsely ground black pepper
1 pound ground chicken
8 to 10 cherry tomatoes, hand crushed
6 sprigs fresh thyme
Meatloaf Gravy, recipe follows, optional 2 tablespoons salted butter 2 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
1 clove garlic, grated on a rasp
8 to 10 sprigs fresh thyme
1 cup chicken stock, warmed 1/2 cup lemonade, warmed Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper Instructions: For the breadcrumbs: The night before, toast the wheat bread and leave out overnight to dry out. The following day, crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside. For the potato base: Preheat the oven to 350 degrees F. Dunk each piece of potato in the butter and pat dry a little. Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 to 3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about 1/4 inch over the top. Fill the empty cups with water. Bake until the potatoes are golden, about 25 minutes. Set aside. For the chicken meatloaf: Raise the oven temperature to 375 degrees F. In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy. Add the Parmesan, onion, Worcestershire, salt, cl flakes, garlic, egg and a few grinds of black pepper. Stir until it forms a loose paste. Add the chicken and tomatoes and fold with your hands until everything is combined. This should be sticky! Press some of the chicken mixture into each potato-lined muffin cup. Press a sprig of thyme on top of each. Refill each empty cup with water. Bake until the meatloaf edges are golden brown, about 15 minutes. Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife. Serve with Meatloaf Gravy if desired. In a small pot on medium heat, add the butter and flour. Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color. Add the Worcestershire and garlic and whisk to combine. Add the thyme, then whisk while slowly pouring in the stock and lemonade. Whisk until reduced and thickened to gravy consistency, about 5 minutes. Remove and discard the thyme. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 14546,"Drunken Pear Frangipane Tart Pre-made piecrust sheet, fresh (circle) 1/2 cup (1 stick) unsalted butter 1/2 cup sugar 3/4 cup blanched almonds, finely ground 1/4 cup dark rum 1 large egg 1 teaspoon pure almond extract 2 tablespoons flour 2 cups raspberry lager or mead 1 cup sugar 1 lemon, zested and juiced 1 cinnamon stick 10 whole cloves 1 vanilla bean, slit partially down the middle 4 Bartlett pears, peeled with stem intact 1/2 cup apricot jam Serving suggestions: fresh almond-flavored whipped cream and a mint sprig Instructions: Roll piecrust to increase the circumference enough to fit the tart pan. Place piecrust into a removable bottom tart pan and set aside in refrigerator.
Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes. Add ground almonds, rum, egg, almond extract and flour; beat until smooth. This is the frangipane. Spread evenly into the chilled tart shell, and refrigerate.
Combine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot. Bring to a boil for 5 minutes. Add peeled pears, reduce the heat to a simmer, and cook uncovered until pears are tender when pierced, about 20 to 30 minutes. Remove from heat and let cool.
Preheat oven to 375 degrees F.
Remove cooled poached pears from liquid, and halve each lengthwise; removing core and stem. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange the fanned pear slices on chilled frangipane evenly. Bake the tart for 40 to 45 minutes or until the shell is golden brown and frangipane is puffed and brown.
In a saucepan, melt the apricot jam and brush the top of the tart with a pastry brush as soon as it comes out of the oven. Cool the tart to room temperature before slicing. When arranging the pears, try to stretch slices toward the center of the tart, which will elongate the pears a bit and fill the shell better than if the pears were just placed flat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 14547,"Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette 2 tablespoons olive oil, plus 2 tablespoons 12 fresh whole sage leaves 2 slices prosciutto, julienned 1 shallot, sliced in rings 1 (750 ml) bottle pinot noir 2 tablespoons balsamic vinegar 2 tablespoons sugar Salt and pepper 12 red baby beets, trimmed 1 (4 to 6 ounce) goat cheese log 6 ounces pistachios, crushed 1 head frisee, torn in bite-size pieces 1 bunch watercress, stems discarded Beet greens, from trimmings 1/4 cup olive oil Instructions: Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon. Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature. With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides. Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately. ","[Pinot Noir, Sauvignon Blanc, Gruner Veltliner, Vermentino]" 14548,"One-Pot Mediterranean Chicken and Farro 1 tablespoon olive oil 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 medium red onion, chopped (1 cup)
3 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup pearled farro
1/2 cup dry white wine
2 cups low-sodium chicken stock
3/4 cup (oil-packed) sun-dried tomatoes, drained and sliced (4 ounces)
1/2 cup pitted kalamata olives, halved lengthwise (3 ounces)
1 lemon, zested and halved
1/3 cup crumbled feta (1 1/2 ounces)
1/4 cup roughly chopped dill
Instructions: Preheat the oven to 400 degrees F. Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it.
Reduce the heat to medium high, add the onions, garlic and red pepper flakes and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Stir in the farro until combined. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom with a wooden spoon. Add the chicken stock and bring to a simmer, about 2 minutes. Stir in the sun-dried tomatoes and olives. Place the chicken on top, skin-side up, in a single layer and add any residual juices from the plate.
Cover the braiser and bake until the farro is tender, most of the liquid has evaporated and the chicken is cooked through, 30 to 35 minutes.
Meanwhile, add the lemon zest, feta and dill to a small bowl and toss to combine.
Remove the braiser from the oven and squeeze the juice of the zested lemon over the top of the dish. Sprinkle with the feta and dill mixture and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 14549,"Fettuccine Alfredo with Veggies Kosher salt 1 pound fettuccine
1/4 cup extra-virgin olive oil 8 ounces cremini mushrooms, trimmed and sliced
12 ounces Brussels sprouts, trimmed, leaves removed, inner parts finely shredded
4 scallions, chopped
1/4 teaspoon crushed red pepper flakes
1/3 cup tomato paste
3 cloves garlic, thinly sliced
1 cup oat milk
Torn fresh basil, to garnish
Instructions: Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes. Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 14550,"Ricotta Mascarpone Blintzes with Rhubarb-Strawberry Compote 6 ounces ricotta cheese 6 ounces mascarpone 1 teaspoon sugar 3/4 teaspoon vanilla extract or orange liquor 1 teaspoon lemon zest Pinch of salt Prepared crepes 6 cups rhubarb, cut into 1-inch pieces 3 cups strawberries, cut in half lengthwise 3 tablespoons flour 2 cups sugar Lemon juice to taste Instructions: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt. With the cooked side in, place the \tail\ of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the \tail\ over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat \eggroll\ shaped blintz on a dry towel with the seam side down. Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe. Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14551,"Creamy Cheese Grits 1 tablespoon butter 1 tablespoon oil 2 jalapenos, diced 1 onion, diced 1 red bell pepper, diced 4 cups stone-ground grits 8 cups low-sodium chicken (or beef) broth, plus more if needed 2 cups half-and-half 2 cups grated Cheddar Instructions: Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so. Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally. Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid. Remove the grits from the heat and stir in the cheese. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 14552,"Oil and Vinegar Slaw 1/4 cup red wine vinegar 2 tablespoons sugar 2 tablespoons peanut or vegetable oil, eyeball it 1 sack, 16 ounces, shredded cabbage mix for slaw salads 1 teaspoon salt Salt and pepper Instructions: Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 14553,"Smoked Sturgeon Cakes 3 large baking potatoes 2 eggs 1 pound smoked sturgeon, sliced and torn into bits 4 tablespoons melted butter, unsalted 1/2 cup minced chives 1/4 cup chopped parsley (flat leaf) Black pepper 1 cup Japanese bread crumbs (panko) Canola oil, for frying 1 cup sour cream 1/4 cup minced chives 1 tablespoon dried sumakh Sevruga caviar Instructions: Preheat oven to 400 degrees F. Bake the potatoes until tender, about 40 minutes. Let cool, then scoop out the flesh. Pass through a sieve or ricer. Mix with the eggs, fish, butter, chives, parsley, and pepper. Shape into small patties and dredge in the bread crumbs. Fry the sturgeon cakes in batches, 3 minutes on each side, until browned. They may be held in a 300 degree F oven. For the Garnish: Mix the sour cream and chives together. Serve a dollop on the side of the fish cakes, sprinkled with sumakh and topped with sevruga. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14554,"Wasabi and Roasted Garlic Mashed Potatoes 1 head garlic, whole 1 teaspoon olive oil 2 1/2 pounds waxy potatoes, such as red bliss, quartered 4 teaspoons wasabi powder 1/2 to 1 teaspoon water 1 cup unsalted butter, room temperature 1/2 cup heavy cream, plus more if needed Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 425 degrees F. Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use. Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes. In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes. Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14555,"Orange Cream Popsicles 1 cup water 1/2 cup sugar 2 cups tangerine juice 1/4 cup fresh lemon juice 1 1/2 cups milk 2/3 cup sugar 4 egg yolks 1/2 cup sour cream
Instructions: Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen. Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again. To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 14556,"Honey-Rosemary Wings with Greek Yogurt and Lemon Garlic Dipping Sauce Canola oil, for frying 1 dozen chicken wings split at the joint, wing tips removed and discarded 1/2 cup Greek yogurt 3 tablespoons finely chopped fresh chives 1 clove garlic, smashed and minced Juice of 1/2 lemon Pinch celery salt 2 to 3 tablespoons butter 2 tablespoons cl-infused honey, such as Mike's Hot Honey 2 cloves garlic, smashed and minced 2 sprigs fresh rosemary, leaves finely chopped 1 lemon, zested and juiced Crushed red pepper Instructions: For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes. For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed. For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous.
In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture.
As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14557,"Pure White Royal Buttercream 1/4 cup meringue powder 2 pounds confectioners' sugar 1 1/2 cups vegetable shortening 6 tablespoons water 1 tablespoon clear flavoring (a tinted flavoring will change color or the icing) Instructions: Combine all ingredients in a bowl and mix at slow speed until smooth. Add a few drops of water, if needed.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 14558,"Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta 1 lemon, zested and juiced 3 sprigs oregano, leaves finely chopped 3 sprigs dill, finely chopped 3 sprigs mint, leaves cut into a chiffonade 2 cloves garlic, smashed and finely chopped Pinch crushed red pepper flakes Pinch kosher salt 1/2 cup extra-virgin olive oil 4 thick (3/4-inch) lamb shoulder chops 1/2 English cucumber, coarsely grated 2 cups plain Greek yogurt 2 cloves garlic, smashed and finely chopped 1 tablespoon white wine vinegar 1 small bunch dill, leaves finely chopped 2 sprigs mint, leaves cut into chiffonade Pinch kosher salt 2 cups baby washed arugula 1 lemon, juiced High quality extra-virgin olive oil 1/2 cup crumbled feta Kosher salt Instructions: For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days. For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving. Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud. If the lamb was in the refrigerator, let it come to room temperature before grilling. Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving. For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki. ","[Syrah, Grenache, Tempranillo, Barbera]" 14559,"Apple Toddy 1/2 orange, halved 4 cloves 3 cups apple cider 2 cinnamon sticks Brandy, to taste 1 cup heavy cream, whipped to soft peaks Instructions: Stud the orange halves with cloves. In a medium saucepan, bring the cider, cinnamon and oranges to a simmer. To serve, add a shot of brandy to a cup. Ladle in the hot cider and top with a generous dollop of whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 14560,"Roasted Vegetables Salad 2 medium delicata squash, unpeeled 2 cups Brussels sprouts, cut in half through the stem
1/2 cup pumpkin seeds
3 tablespoons olive oil
2 medium turnips, cut into 1 1/2-inch wedges
2 carrots, cut into 2-inch pieces
Kosher salt and ground black pepper
Balsamic Vinaigrette, recipe follows 1 cup fresh parsley leaves 1/2 cup currants
4 ounces crumbled goat cheese
1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 clove garlic, smashed and minced
Kosher salt and ground black pepper
Instructions: Preheat the oven to 425 degrees F. Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper. Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese. In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14561,"Bobbified Austrian Country Stuffing 8 medium onions 2 bunches celery 1 tablespoon olive oil 2 tablespoons sweet Hungarian paprika 1 tablespoon hot Hungarian paprika 1 tablespoon dried parsley flakes 2 loaves white bread, crust removed and air dried
2 eggs 1/2 cup milk 2 poblano peppers, roasted, peeled and seeded 2 teaspoons chopped fresh sage 2 teaspoons coarsely chopped fresh thyme 2 cups chicken stock or turkey broth Instructions: Preheat the oven to 350 degrees F.
Coarsely dice the onions and celery so there is the same amount of each. Saute the vegetables in the oil in a saucepan over medium heat, stirring constantly, to release the juices, about 10 minutes. Add the sweet and hot paprikas and parsley flakes and continue stirring another 10 minutes. Remove from the pan into large bowl.
Cut the bread into 1/4-inch cubes. Slowly mix the bread into the onion and celery mixture, until all the juices are soaked up.
Beat the eggs with the milk in a small bowl. Mix into the stuffing.
Chop the poblanos into a fine dice. Mix the poblanos, sage and thyme into the stuffing. Place the stuffing in a large baking dish. Add the chicken stock and combine. Cover with foil. Bake for 30 minutes.
","[Burgundy, Barolo, Tempranillo, Garnacha]" 14562,"Cubano Sandwich with Quick Pickles 1 cup brown sugar 1 cup apple cider vinegar
1 cup rice wine vinegar
1 teaspoon dried dill
1 teaspoon mustard seeds
Pinch red pepper flakes
2 cloves garlic, halved
1 small red onion, sliced
Kosher salt 1 English cucumber, cut into 1/4-inch slices
1/2 cup garlic Italian dressing 1/4 cup lime juice
1/4 cup orange juice
Kosher salt and pepper Kosher salt and pepper
3 tablespoons yellow mustard 6 soft rolls, halved horizontally
6 slices Swiss cheese
1 1/2 pounds thinly sliced ham
6 tablespoons salted butter
Instructions: For the quick pickles: Combine the sugar, apple cider vinegar, rice wine vinegar, dried dill, mustard seeds, red pepper flakes, garlic, onion and 1 1/2 teaspoons salt in a small saucepan. Bring to a boil. Toss the cucumber slices with 1 tablespoon of salt and place in a strainer. Let the slices sit for 10 minutes, then rinse well with cold water. Put the pickles in a jar, pour in the pickling liquid and leave for at least 30 minutes. Keep refrigerated for up to 10 days. For the cheater mojo dressing: Mix together the dressing, lime juice and orange juice in a bowl. Season with salt and pepper. For the sandwiches: Heat a large cast-iron pan over medium heat. Spread a thin layer of mustard on the inside of each roll. Put some quick pickle slices on each bottom roll, then top with a cheese slice. (You may need to cut the cheese slices into triangles to fit.) Toss the ham in the bowl with the mojo dressing, letting the excess drip off. Put 4 ounces of ham on each sandwich. Put the tops on the sandwiches. Spread butter on the outside of the sandwiches and put them in the cast-iron pan (do not crowd the pan; you may need to do 2 batches). Place a second cast-iron pan on top of the sandwiches and press down. Cook the sandwiches on one side for 3 to 4 minutes. Remove the top pan and turn the sandwiches over, making sure they are golden brown on the bottom. Place the top pan back on the sandwiches and press down. Cook the sandwiches until golden brown on the second side, another 3 to 4 minutes. Transfer to a cutting board and cut in half diagonally. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 14563,"Chocolate Peanut Butter Pie 6 ounces unsalted butter, melted 2 cups cocoa-flavored puffed cereal, such as Cocoa Puffs, crushed
8 chocolate wafers, crushed
1/4 cup granulated sugar
1/2 cup heavy cream 8 ounces bittersweet chocolate, chopped
1 cup crema 3/4 cup peanut butter
1/2 cup powdered sugar
8 ounces cream cheese
8 ounces mascarpone
1 teaspoon vanilla extract 1 cup heavy cream 1/4 to 1/2 cup half-and-half
1 teaspoon vanilla extract Instructions: For the crust: Preheat the oven to 350 degrees F. Stir together the melted butter, puffed cereal, chocolate wafers and granulated sugar in a bowl. Press the mixture into a springform pan. Bake for 8 to 10 minutes. Let cool. For the chocolate ganache: Heat the cream in a small saucepan over low heat. Slowly stir in chocolate until melted and blended. For the peanut butter filling: Beat together the crema, peanut butter, powdered sugar, cream cheese, mascarpone and vanilla in a stand mixer. For the whipped topping: Whip the cream, half-and-half and vanilla until peaks form. To assemble the pie: Layer the cooled crust with chocolate ganache and freeze. Add the peanut butter filling; freeze again. Add the whipped topping; freeze a third time. Remove the springform ring and serve.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 14564,"Lemon Soup with Mint and Couscous 6 cups unsalted chicken stock 2 tablespoons hoisin sauce 3 tablespoons freshly squeezed lemon juice 6 tablespoons fresh coarsely chopped mint, dill, tarragon, or other fresh herb 3/4 cup couscous 2 tablespoons Dijon mustard Salt and freshly ground black pepper to taste Instructions: Bring the chicken stock to a boil in a heavy large saucepan over medium-high heat. Whisk in the hoisin, lemon juice and mint. Stir in the couscous. Cover and set aside off the heat to steep for 5 minutes. Whisk in the mustard. Season with salt and pepper. Ladle into 4 soup bowls. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 14565,"The Kelley's Hot Fudge Sauce 6 tablespoons margarine 1/2 cup baking cocoa, unsweetened 2 cups sugar 1/2 teaspoon salt 1 can evaporated milk 1/4 cup light corn syrup 1 1/2 teaspoon cornstarch, mixed with 1 1/2 teaspoons water 2 teaspoons vanilla Instructions: In a medium saucepan, melt margarine. Remove from heat and stir in cocoa, sugar and salt until they dissolve. Stir in evaporated milk and syrup until well combined. Stir in cornstarch mixture. Return to heat and bring to a boil. Cool sauce and stir in vanilla. Serve warm over ice cream. Can be refrigerated and warmed for future use. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 14566,"Chicken Salad with Ginger and Grapes 2 pounds chicken breasts Salt and freshly ground black pepper Nonstick cooking spray or oil 1 cup mayonnaise 2 tablespoons red wine vinegar 2 ribs celery, minced 1/4 cup toasted pine nuts 1 tablespoon ground ginger 1 cup halved red grapes Pita chips, for serving, if desired Instructions: Preheat the oven to 350 degrees F.
Season the chicken breasts with salt and pepper, to taste. Arrange the breasts on an oiled cookie sheet and bake for 14 to 16 minutes.
Remove the chicken from the oven and cool, then refrigerate for 20 to 30 minutes. Shred or dice the chicken breasts and set aside. Add the mayonnaise, vinegar, celery, pine nuts, ginger and grapes to a medium bowl and whisk well. Fold the chicken into the mayonnaise mixture until well coated. Return the chicken to the refrigerator for 20 to 30 minutes. Transfer to a serving platter and serve with pita chips or use to make a great summer sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14567,"Red Velvet Ice Box Cake 12 ounces cream cheese, at room temperature 1/2 cup confectioners' sugar Fine salt 1 cup heavy cream 1 tablespoon pure vanilla extract 24 to 28 Red Velvet Cookies, recipe follows 1 cup shaved milk chocolate plus 1 tablespoon for garnish (from a 4-ounce bar) 1 1/4 cups all-purpose flour, plus more for rolling 1 1/2 teaspoons unsweetened cocoa powder 1/4 teaspoon baking soda Fine salt 6 tablespoons unsalted butter, softened 1/2 cup plus 2 tablespoons sugar 1 large egg yolk 1 1/2 teaspoons red food coloring 1 teaspoon pure vanilla extract Instructions: Put the cream cheese in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl if using a hand mixer) and whisk on medium speed until fluffy. Add the sugar and a pinch of salt and whisk until smooth. Add the cream and vanilla and whisk just until medium-soft peaks form. Refrigerate until firm, about 2 hours. Line a 1 1/2-quart loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. On the bottom of the loaf pan, lay 6 cookies face-down, overlapping slightly. Spread 3/4 cup of the whipped cream evenly over the cookies. Top with 3 heaping tablespoons of the chocolate. Repeat the layering two more times with 6 to 7 cookies. Place the last 6 to 7 cookies on the shaved chocolate. Fold the plastic wrap over the top of the loaf pan so the entire top layer is covered. Refrigerate overnight. To serve, turn back the plastic wrap, flip the icebox cake out onto a platter and remove the plastic. Top with the reserved chocolate and serve immediately. Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk. Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14568,"Black Bean Stoup and Southwestern Monte Cristo Sandwiches 2 tablespoons extra- virgin olive oil, 2 turns of the pan 1 large onion, chopped 3 ribs celery with greens, chopped 4 cloves garlic, chopped 1 jalapeno pepper, seeded and chopped 1 fresh bay leaf or 1 large dried bay leaf 1 red bell pepper, seeded and chopped 3 (15-ounce) cans black beans 2 tablespoons ground cumin, a couple of palm fulls 1 1/2 teaspoons ground coriander, 1/3 palm full Salt and pepper 2 to 3 tablespoons plus 2 teaspoons hot sauce, divided 1 quart chicken or vegetable stock 1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes 8 slices white sandwich bread 1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, taco sauce - whichever you have on hand 1/2 lime, juiced 8 slices baked honey ham, from the deli counter 8 slices pepper jack cheese, from the deli counter 8 slices smoked turkey, from the deli counter 2 eggs, beaten Splash of milk 1 tablespoon butter 1/2 cup sour cream 2 to 3 scallions, chopped Instructions: Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leaf While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce. Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through. Ladle up black bean soup and top with sour cream and scallions. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 14569,"Arugula Pesto 1 lemon, plus extra if needed 2 fat cloves garlic
16 cups (320g) loosely packed arugula
2/3 cup (70g) grated Pecorino
6 tablespoons roasted, salted almonds
Large pinch red pepper flakes
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 cup (240ml) olive oil, plus extra if needed Instructions: To make the pesto, zest and juice the lemon, straining out the seeds, and add both to the bowl of a food processor. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/2 teaspoon salt and pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl. With the food processor running, slowly pour in the olive oil until everything is blended into a paste. Taste and add more salt, pepper, lemon juice or olive oil if needed. Transfer the pesto to an airtight container and refrigerate it for up to 10 days. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 14570,"Goat Cheese Ravioli with Creamy Walnut Sauce 4 tablespoons butter 1/2 cup chopped walnuts 1/2 cup finely chopped shallots 1/2 teaspoon minced garlic 1/2 cup dry white wine 2 cups whipping cream 1/4 cup chopped fresh basil leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup freshly grated Asiago or Parmesan Filling: 1 cup crumbled goat cheese 1/2 cup finely chopped toasted walnuts 1/2 cup minced fresh basil leaves 1 tablespoon extra virgin olive oil 2 teaspoons minced garlic 1 teaspoon minced lemon peel 3 large pasta sheets Water Sauce: Instructions: In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside. Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli. Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap. Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm. Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 14571,"Chocolate Silk Pie 2 eggs 1/2 tsp vanilla extract Pinch of salt Chocolate Cream Topping: 8 oz cream cheese, room temperature 1/2 cup heavy cream 1 pie crust, prepared (if frozen, thawed)* Chocolate Potato Fudge Bottom: 1/2 cup Idahoan? Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled 5 Tbsp butter 4 Tbsp cocoa powder* 1 1/2 oz unsweetened chocolate* 1 cup sugar, granulated 1 cup confectioner's sugar 1 tsp vanilla extract Instructions: Chocolate Potato Fudge Bottom: Preheat oven to 350 F. Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated. Take off the heat and combine it with everything else in a bowl and mix until smooth. Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool. Chocolate Cream Topping: Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 14572,"Peanut Butter Fudge Cups 1 (18-ounce) package refrigerated sugar cookie dough, softened 1/2 cup creamy peanut butter Prepared chocolate frosting Instructions: Preheat oven to 350 degrees F. Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 14573,"Skirt Steak with Gremolata 2 cloves garlic Kosher salt and freshly ground black pepper 1 1/2 cups fresh parsley leaves, coarsely chopped 1/4 cup extra-virgin olive oil, plus more for the steak 2 teaspoons finely grated lemon zest Juice of 1/2 lemon Pinch crushed red pepper flakes 1 pound skirt steak, trimmed and cut into 4 equal portions Steamed rice or boiled new potatoes, for serving Instructions: Smash the garlic, sprinkle with 3/4 teaspoon salt and work into a coarse paste using the side of a large knife. Transfer to a small bowl and stir in the parsley, olive oil, lemon zest and juice, and pepper flakes. Heat a large skillet over medium-high heat. Lightly rub the steak on both sides with oil and sprinkle generously with salt and pepper. Put the steaks in the skillet and cook, turning once, until well browned on the outside and medium-rare on the inside, 2 to 3 minutes per side. Transfer the steak to a cutting board and let it rest for 5 minutes. Thinly slice the steaks against the grain and divide among 4 plates. Top with the gremolata and serve with rice or potatoes.
","[Malbec, Syrah, Zinfandel, Tempranillo]" 14574,"Pralines 1 1/2 cups granulated sugar 3/4 cup lightly packed light brown sugar 1 teaspoon kosher salt, plus another teaspoon for sprinkling 1 1/2 cups chopped roasted pecans 1/2 cup skim milk 1 stick (1/2 cup) butter 2 teaspoons bourbon 1 teaspoon pure vanilla extract
Instructions: Place a large piece of parchment paper on a flat surface, preferably granite or wood. Put all the ingredients in a large pot and attach a candy thermometer to the side. You need to be sure the thermometer goes deep into the mixture. Turn the heat to medium high. Fill a bowl that's larger than the pot halfway with ice water and set it aside. Stir the mixture with a wooden spoon. When everything has melted together, start checking the temperature. When the thermometer reaches exactly 236 degrees F, remove the pot from the heat and stick it in the bowl of cold water to stop the cooking process. Stir for 45 seconds while the pot is in the ice bath to evenly cool the entire mixture. With a large spoon, start dropping puddles of the mixture onto the parchment. Make sure you're getting some pecans in every spoonful. If you feel like it, sprinkle just a bit of salt on top. Let them cool all the way. If you're in a humid environment, they might stay sticky, but put them in front of a fan and they should get dry. Store them carefully in a tin, and don't stack them very high-three layers max, separated by wax paper. Find this recipe and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow). ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 14575,"Comfort Me with Pears Ice 2 ounces whiskey liqueur (recommended: Southern Comfort) 2 ounces pear nectar 1 tablespoon herbed spiced Spanish liqueur (recommended: Licor 43), see Cook's note 2 dashes Peychaud's bitters Ice cubes Thinly sliced Seckel or other small pear Instructions: Fill a cocktail shaker or small pitcher with ice. Add the whiskey liqueur, pear nectar, Licor 43 and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Garnish with the pear. Drink.
","[Burgundy, Moscato, Cava, Prosecco]" 14576,"Beer Bellies Chocolate Cupcakes strong Batter: /strong 1/2 cup cake flour 1/3 cup Plus 1 Tbsp sugar 1/4 cup SCHARFFEN BERGER Natural Unsweetened Cocoa Powder 1/2 Tablespoon natural malted milk powder 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3 ounces stout beer 1 Tablespoon coconut butter 1/2 Tablespoon Meyer lemon juice 2 ounces sweetened condensed milk 1/2 egg, lightly beaten 1 ounce SCHARFFEN BERGER Bittersweet Dark Chocolate (70%), roughly cut into shards (about 1\x 1/4\ x 1/8) Spicy Pretzel Crumbles: 2 Tablespoons flour 2 Tablespoons light brown sugar 1/4 teaspoon cayenne pepper pinch salt 2 Tablespoons cold unsalted butter, diced 1/2 cup crushed pretzel sticks Frosting: 1/2 cup natural malted milk powder 1/2 teaspoon salt 4 ounces stout beer 1 Tablespoon Meyer lemon juice 4 Tablespoons unsalted butter, softened 1 1/4 cups confectioners' sugar, sifted Instructions: Preheat oven to 350 degrees F. For the cupcakes: Line mini cupcake pans with mini paper liners and set aside. Sift together the dry ingredients. Set aside. In a saucepan bring stout to a boil and continue boiling for 2 minutes. Remove from heat. Stir in coconut butter to melt. Add lemon juice and allow to cool slightly, until mixture is lukewarm. Stir in sweetened condensed milk and whisk in the lightly beaten egg. Add the wet mixture to the dry ingredients and stir until just combined. Distribute batter among the lined mini cupcake pans, filling each about 1/2 full. Stand a chocolate shard directly in the center of each cup. Place in the oven and bake for about 15 minutes. When cool enough to handle, remove cupcakes from the pan and set on a cooling rack to cool completely. For the pretzel crumbles: Preheat the oven to 375 degrees F. Mix together the flour, sugar, cayenne pepper, and salt. Using fingers, work in butter and then the crushed pretzels to create a coarse crumble. Spread the mixture onto a parchment-lined baking sheet. And bake for 12-14 minutes, gently stirring once halfway through baking. Remove from the oven and set aside to cool. For the frosting: In a double boiler or a heat proof bowl, combine all the ingredients except for the butter and sugar. Melt the mixture, stirring continuously until very thick, about 12 minutes. Remove the mixture from the heat and strain through a sieve to remove any lumps. Cool completely. Once the malt mixture has cooled, cream together with the butter. Incorporate the sugar and whip thoroughly, scraping down the sides of the bowl as you add the sugar. To assemble: Using a 3/8 inch pastry tip, pipe a \donut\ of frosting encircling the \belly button\ of the cupcake. Top each cupcake with the spicy pretzel crumbles and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 14577,"Spicy O-nuts Vegetable oil, for frying 1 extra large sweet onion 2 cups complete pancake mix, any brand 1 cup beer 1 teaspoon sweet paprika 1 teaspoon chili powder, 1/3 palm full 1/2 teaspoon ground cayenne pepper, eyeball it, or 1 teaspoon hot sauce Salt Instructions: Heat 1-inch vegetable oil of moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. Trim ends of onion and peel. Cut into 3/4-inch slices and separate rings. Mix together pancake mix and beer, season with paprika, chili powder and cayenne pepper or hot sauce. Batter should be thick. If it gets too thick, add a splash more beer. Working in small batches of 5 to 6 slices, coat rings of onion in batter and fry 4 to 5 minutes, until evenly golden brown. Turn onions over so that both sides get puffed and cooked. Transfer to paper towels to drain. Season o-nuts with salt while hot. Repeat with remaining ingredients. When all the onions are dipped and fried, turn off oil to cool before discarding. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 14578,"Pork Chili Verde 6 pounds lean pork 1/4 cup vegetable oil or lard 2 large yellow onions, chopped 6 large cloves garlic, minced 1 tablespoon sea salt Freshly ground black pepper, to taste 1 tablespoon cumin 8 medium poblano chiles, seeded and chopped 4 large jalapenos, seeded and minced 2 large yellow bell peppers, seeded and chopped 4 1/2 quarts chicken stock 3 pounds fresh tomatillos, husks removed 1 bunch cilantro leaves, chopped Instructions: Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour. Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 14579,"Kale with Garlic, Anchovies and Ale 1/4 cup extra-virgin olive oil 4 anchovy fillets 1 cl pepper, thinly sliced 3 to 4 cloves garlic, thinly sliced 1 large bunch or black kale, lacinato or dinosaur, stemmed and thickly shredded 1 cup ale Freshly grated nutmeg Salt and freshly ground black pepper Instructions: Heat extra-virgin olive oil in a small skillet over medium to medium-high heat. Add the anchovies and let them melt into the oil. Add the cl and garlic and cook for 2 minutes. Stir in the kale and let it wilt, turning it in the cl and garlic with tongs. Douse the pan with the ale and toss for 1 to 2 minutes more, than add nutmeg, and salt and pepper, to taste. Transfer the kale to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 14580,"Yogurt Braised Leg of Lamb 3 1/2 pounds of lamb (deboned and cut in 1-inch pieces) 4 tablespoons olive oil 2 large onions, peeled and cut into medium dice 2 large garlic cloves, peeled and sliced 4 medium carrots, peeled and sliced on the bias 3 bay leaves 1/4 cup dried oregano, crushed 2 tablespoons black pepper freshly ground 4 large potatoes peeled, cut into medium dice 2 tablespoons red wine vinegar 1/2 cup lemon juice 1 quart yogurt, strained*, reserve 4-ounces for garnish 3 quarts water Salt and pepper, to taste Pita bread, optional Instructions: Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread. *To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14581,"Grilled Eggplant and Goat Cheese Salad 3 tablespoons olive oil 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices 1/2 cup toasted pine nuts 3 ounces goat cheese, crumbled 1/3 cup basil, thinly sliced 2 tablespoons chopped mint 3 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side. Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper. Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 14582,"Achiote Marinated Quail 3/4 cup or 5.5 ounces achiote paste 1 bottle or 8 ounces birch beer or root beer 1/4 cup cider or seasoned rice wine vinegar 1 teaspoon cumin seed, toasted and ground 1teaspoon coriander seed, toasted and ground 1 tablespoon Mexican oregano 1 teaspoon salt Pepper 1/4 cup honey 1 teaspoon smoke oil or liquid smoke 1/4 cup olive oil 8 whole quail, Bobwhite preferred or European style, partially boned Instructions: Whisk all marinade ingredients together and marinate quail for at least one hour or up to 12 hours. Grill over hot coals or in grill pan. May be browned and baked in a preheated 350 degree oven for 20 to 30 minutes. Pull thigh away from breast of bird to check doneness?.no red should be visible or pierce breast with fork or toothpick ?.juices should run clear. These are small birds and will dry out if overcooked. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 14583,"Roller Coaster Reuben Burgers 1 cup diced onion 1/4 cup oil 1 1/2 pounds ground beef 2 cups Thousand Island dressing 1 cup whole milk 4 gloves garlic minced 6 eggs, beaten Pinch salt and freshly ground black pepper 1 pound sharp Cheddar, cut into 1-inch thick strips 1 cup BBQ sauce Butter cooking spray 12 slices marble rye bread, for serving Tomato slices, for serving Lettuce, for serving 4 dill pickles Instructions: Preheat the oven to 350 degrees F. Heat a large skillet with the oil over medium heat and saute the onions until translucent. Remove to a large bowl and let cool. Add all the remaining ingredients, except the cheese and BBQ sauce, to the bowl and combine well. Liberally spray a baking sheet with cooking spray Take half of the ground beef mixture and form into a loaf on the baking sheet. Lay the strips of cheese on top of the meatloaf, then cover with the other half of the meat mixture. When finished it should look like a block of meatloaf. Bake in the preheated oven until the internal temperature registers140 degrees F on an instant-read thermometer. This should take about 1 hour (but please check constantly as some ovens cook faster then others). About 5 minutes before the meatloaf is ready remove from oven and coat with the BBQ sauce. Return to the oven until nicely glazed. Remove meatloaf from the oven to a cutting board and allow to cool. Cut the meatloaf into 1-inch thick slices and put each slice between 2 pieces of rye bread. At this point you can add, tomato, lettuce and pickle, if you like. Cook's Note: I like to heat a skillet up and fry the sandwich before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 14584,"Grilled Chipotle Honey-Glazed Chicken Nachos with Monterey Jack Cheese Sauce, Avocado Relish and Charred Jalapenos 8 boneless chicken thighs 1/2 cup lime juiceb 1/2 cup light olive oil 2 tablespoons ancho cl powder 2 tablespoons Worcestershire sauce 1 tablespoon ground cumin 1 tablespoon minced garlic 2 teaspoons black pepper 1 cup honey 1/4 cup canola oil 4 tablespoons ancho cl powder 2 to 3 tablespoons pureed canned chipotle chiles in adobo 2 tablespoons Dijon mustard 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons Spanish paprika Kosher salt and freshly ground black pepper Blue corn tortilla chips, for serving Monterey Jack Cheese Sauce, recipe follows Avocado Relish, recipe follows Charred Jalapenos, recipe follows Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons all-purpose flour Pinch freshly grated nutmeg 2 to 2 1/2 cups whole milk, heated 16 ounces Monterey jack, grated
3 ripe Hass avocados, peeled, pitted and diced 1 serrano or jalapeno cl, finely diced (you can use more chiles if you want it spicier) 1/2 small red onion, finely diced Juice of 2 limes 2 tablespoons canola oil 2 teaspoons honey Salt and freshly ground black pepper 1/4 cup finely chopped fresh cilantro 8 jalapeno chiles Canola oil, for brushing Instructions: For the chicken and marinade: Place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight. For the chipotle honey sauce: Whisk together the honey, canola oil, ancho cl powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside. Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and pepper and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken. Layer the tortilla chips, top with sauce, chicken, relish and jalapenos. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside. Combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the cilantro until combined. Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 14585,"Cherry-Smoked Coffee-Rubbed Tomahawk Steak with Garlic-Horseradish Sauce Two 32- to 36-ounce tomahawk steaks Olive oil, for drizzling
Coffee Rub, recipe follows Garlic-Horseradish Sauce, recipe follows Lemon-Thyme Grilled Marinated Seasonal Vegetables, recipe follows, for serving 1/4 cup ground instant coffee 1 tablespoon smoked paprika
1 tablespoon dark brown sugar 1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried mustard
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 1/2 cups mayonnaise 1/4 cup red wine vinegar
1 tablespoon Creole mustard
2 teaspoons prepared horseradish
1 teaspoon sugar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more for the grill grates 1/2 cup fresh lemon juice (from about 4 lemons)
3 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 bunch asparagus (approximately 12 pieces), bottoms snapped off
1 red onion, cut into 1/2-inch slices
1 red bell pepper, cut into 1-inch slices
1 yellow squash, sliced lengthwise 1/4 inch thick
1 zucchini, sliced lengthwise 1/4 inch thick
Instructions: Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat. Rub the steaks with olive oil and sprinkle generously with the Coffee Rub. Place 1 cup soaked and drained cherry wood chips directly on the coals. Place the steaks over direct heat, searing both sides, 3 to 5 minutes per side. Continue grilling, moving the steaks back and forth from direct to indirect heat as flareups occur, for 10 minutes, then turn over, grilling until the internal temperature reaches 125 degrees F, another 8 to 10 minutes. (If there continue to be flareups, place the lid on the grill.) Let rest for 10 minutes. Slice across the grain. Serve with Garlic-Horseradish Sauce and Lemon-Thyme Grilled Marinated Seasonal Vegetables.
Combine the coffee, smoked paprika, brown sugar, cayenne pepper, cumin, dried mustard, thyme, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Whisk together the mayonnaise, vinegar, Creole mustard, horseradish, sugar, garlic, 1 teaspoon salt and 1 tablespoon pepper in a bowl. Cover and refrigerate for 2 hours. Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill.\u202fPreheat the grill to medium-high heat. Whisk the olive oil, lemon juice, thyme, rosemary, sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
Lightly grease the grill grates with oil. Place the asparagus, onion, bell pepper, yellow squash and zucchini on the grill over direct heat and baste with the dressing. Grill, turning occasionally, basting every 5 minutes and moving the vegetables to indirect heat as needed for flareups, 10 to 15 minutes. ","[Syrah, Malbec, Tempranillo, Garnacha]" 14586,"Pasta With Tomatoes, Salami and Smoked Mozzarella 1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper 12 ounces campanelle or penne pasta 2 ounces deli-sliced salami, chopped 4 ounces smoked mozzarella, diced 1/2 cup fresh basil, torn 2 tablespoons chopped fresh parsley Instructions: Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine. Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 14587,"Smoked Duck and Scallop Salad with Sherry Vinaigrette 1 -ounce white wine 3 ounces sherry vinegar 2 ounces olive oil Salt and pepper 1/2 cup buttermilk 1 egg Vegetable oil, as needed 2 ounces leeks, cleaned and cut into strips Flour, as needed 2 cloves garlic, roasted and minced 1 teaspoon minced shallots 1 pinch cracked black pepper 1/2 cup sherry vinegar 2 tablespoons olive oil 2 bunches watercress, stemmed 2 skinless and boneless duck breasts 3 ounces fresh scallops 1 ounce pecans, roasted and roughly chopped 2 ounces cheddar cheese, cut into wedges Instructions: Prepare the vinaigrette dressing by whisking all of the ingredients together and reserve under refrigeration until needed. Prepare the fried leeks by mixing the buttermilk and egg in a small bowl. Fill a large pot 1/2 full with vegetable oil and heat to 375 degrees F. Dip leeks in mixture and then dredge in flour, shaking off excess. Deep-fry the leeks until they are crisp and golden brown. Degrease the fried leeks on absorbent paper towels and reserve in a warm place until needed. Prepare a stovetop smoker. Prepare the marinade by combining ingredients in a large bowl. Separate into 2 small bowls. Add duck breast to 1 bowl, turning to coat evenly. Marinate for 5 minutes. Place the duck in a smoker for 5 minutes. Remove and set aside. Rub scallops with marinade from second bowl. Preheat grill. Grill the duck breast for 10 minutes, turning to cook evenly. Add scallops during the last 3 minutes of cooking. Place the cleaned, stemmed watercress in a bowl and toss it with 3/4 of the dressing. Season, to taste, with salt and pepper. Mound the watercress in the center of a chilled salad plate. Slice the duck breast and lay it on top of the mound. At the base of the mound, place 3 grilled scallops in a triangular formation. Garnish the salad by sprinkling it with roasted pecans and arranging cheese wedges. Top with fried leeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Cava]

" 14588,"Kung Pao Beef One 1 1/4-pound beef tenderloin, sliced into 1/2-inch thick strips Sea salt Freshly ground white pepper 2 tablespoons cornstarch 2 tablespoons ketchup 2 tablespoons Shaohsing rice wine or dry sherry 2 tablespoons light soy sauce 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar 2 heaping teaspoons Guilin chili sauce 1 1/2 tablespoons Sichuan peppercorns 2 tablespoons peanut oil 5 whole dried Thai chiles 2 small red Fresno peppers or 1 serrano cl, bruised and cut into 1 1/2-inch pieces 1/2 cup dry roasted peanuts 1/4 cup chopped fresh cilantro stems and leaves 2 scallions, cut into 2-inch pieces Instructions: In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside. In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Set aside. In a small pan over medium heat, toast the Sichuan peppercorns until fragrant, 1 to 2 minutes. Remove from the heat and crush 1/2 tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin. Set aside. Leave the remaining peppercorns whole. Heat a wok over high heat and, when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds. Add the beef and stir-fry until the beef is brown, 2 to 3 minutes. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the cilantro and scallions and toss to coat and warm through. Then transfer to a serving plate and garnish with the ground Sichuan peppercorns. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 14589,"Vegetable Lettuce Wraps (Sin Cai Bao) 1 tablespoon vegetable oil 1 tablespoon peeled and grated ginger 2 cloves garlic, crushed and finely chopped 2 medium carrots, peeled and finely diced One 8-ounce can bamboo shoots, drained and finely diced 8 ounces fresh asparagus, blanched and thinly sliced 9 fresh shiitake mushrooms, stemmed and sliced 4 tablespoons light soy sauce 3 tablespoons vegetarian oyster sauce 1 tablespoon toasted sesame oil 2 heads butter lettuce, leaves separated 1 medium red Fresno cl, seeded and finely chopped 1 large green onion, green part only, finely chopped 1 small handful fresh cilantro leaves 3 small mandarin oranges, clementine oranges or tangerines, segmented 1/4 cup roasted peanuts, finely chopped or ground Instructions: Heat a wok over high heat and add the vegetable oil. Stir-fry the ginger and garlic until fragrant, less than 1 minute. Add the carrots and stir-fry until tender, 2 minutes. Toss in the bamboo shoots, asparagus and mushrooms and stir-fry for 1 to 2 minutes more. Season with the soy sauce, vegetarian oyster sauce and toasted sesame oil and stir well. Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves. Garnish each cup with a sprinkle of chopped chiles, green onion, cilantro, Mandarin oranges and chopped roasted peanuts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14590,"Maple Sugar Candy 1 cup maple syrup Instructions: Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so \candies\ come off the sheet pan easily. Eat as is or use as a garnish. ","[Riesling, Gewrztraminer, Moscato]" 14591,"SolaReflex Southwestern Chardonnay BBQ Chicken 1/2 cup chardonnay 1/4 cup finely chopped red onion 1/4 cup fresh lemon juice 2 tablespoons chopped parsley leves 1 tablespoon garlic salt 1 tablespoon light brown sugar 1 tablespoon olive oil 1 tablespoon Worcestershire sauce 1 teaspoon freshly ground black pepper 2 fresh rosemary sprigs 1 bay leaf 4 leaves chopped fresh basil, or 1 teaspoon dried 1 clove garlic, chopped 2 pounds bone-in chicken breasts Instructions: In a bowl, combine chardonnay, red onion, lemon juice, chopped parsley, garlic salt, brown sugar, olive oil, Worcestershire, pepper, rosemary, bay leaf, basil and garlic. Allow marinade to sit for at least 1 hour before use or 24 hours for more flavor. Place chicken in a sealable container and pour the marinade over, turning to coat the meat with the sauce. Refrigerate for 1 to 2 hours. On the SolaReflex 900, use a low black 3 quart pan with a clear glass lid that has a removable knob. You can also use a toaster oven size grill with drip pan inside our optional Clear box oven. Always wear sunglasses when solar cooking. Consider the focal point hot spot the same as an open flame, so use the same common sense and caution. When in direct alignment with the sun, it will reach over 900 degrees F, but normal cooking temperature with the diffused hot spot directed on your pan will heat in the 350 to 500 degree F range, depending on sun angle and sky conditions. Center the cooking container on the support stand, then standing behind your cooking reflector, turn the SolaReflex 900 towards the sun and direct the reflected bright hot spot down to the support stand and center it on right 2/3 of the meat. The hot spot will track right to left as sun moves, so realign the 900 to the same starting position in 25 to 30 minutes, or when the hot spot falls on the left 2/3's of your meat. Reduce heating levels by moving the pot closer to the reflector, which makes a larger hot spot. The smaller the hot spot, the higher the heat level. Push a probe thermometer through the hole left by the vacant knob, into the bottom of the thickest part of the meat. Normal cooking time on sunny days will be about 45 to 60 minutes, depending how done you prefer. Bright sunny days provide the fastest cooking between 9 am and 2 pm. Partial clouds will slow cooking times and lower temps, so confirm doneness with the thermometer. If the meat starts browning too much on top, open the lid and turn the meat only once to brown the other side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14592,"Exotic Mushrooms and Tarragon Cream Reserved chicken cooking liquid 3 carrots sliced, about 3/4 cup 2 stalks celery, diced, about 1/2 cup 1 tablespoon sweet butter 2 tablespoons finely chopped shallots 1 pound mixed exotic mushrooms, sliced and broken by hand 1 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon pepper Reserved chicken meat 1/4 cup chopped fresh tarragon leaves Instructions: Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes . Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14593,"Coconut Red Curry Sauce and Noodles 1 tablespoon canola oil 1/2 cup stemmed and sliced shiitake mushrooms One 1-inch piece fresh ginger, grated 1 small shallot, finely diced 1 tablespoon red curry paste One 15-ounce can unsweetened coconut milk, stirred 1 cup napa cabbage, chiffonade 2 medium carrots, julienned 1/2 block extra-firm tofu, large dice 1/2 tablespoon honey 3 scallions, green parts only, sliced on a bias Juice of 1/2 fresh lime Chopped fresh cilantro, for garnish Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 pound fresh noodles, cooked al dente Instructions: Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 14594,"Poached Summer Peaches with Stilton Strawberry Salad 4 ripe peaches 1 (16-ounce) bottle Beaume de Venise 1 cup sugar 2 cups water 1 1/2 cups strawberries 3/4 cup walnuts 1 cup Stilton 5 sheets phyllo dough 1/2 cup melted butter 1/2 cup confectioners' sugar 2 ounces Stilton Candied Walnuts, recipe follows Balsamic Reduction, recipe follows 1 cup walnuts 3/4 cup honey 3 cups balsamic vinegar Instructions: Begin by poaching the peaches. Bring the Beaume de Venise, sugar, and water to a boil. Add the peaches to the hot liquid. Cover the pot with parchment paper and bring to a rolling boil. Remove pot from heat and let the peaches sit in the hot liquid until it cools down. Peel skins off and set aside. Dice the strawberries and place them in a bowl. Toast the walnuts and chop into small pieces and add them to the strawberries. Crumble the Stilton and mix with the strawberries. Preheat the oven to 350 degrees F. Carefully place a phyllo sheet on a flat surface and lightly brush with the melted butter. Sprinkle with confectioners' sugar. Place another sheet of dough on top of the other and repeat process 5 times. Cut the pastry in a long, 1-inch width triangle, place it on a silpat or a parchment lined baking sheet and bake for 15 minutes. Remove from the oven and sprinkle crumbled Stilton. Allow to cool on a wire rack. To serve, slice the peaches in half and remove the pit. Place peaches in center of 4 plates, scoop strawberry salad and place on top of peaches. Drizzle the Balsamic Reduction, add a few Candied Walnuts around plate, and top with Stilton crisps.
Preheat oven to 275 degrees F. To candy the walnuts, combine the honey with the walnuts, spread over a baking sheet, and bake for 20 minutes. Balsamic reduction: 3 cups balsamic vinegar Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside. Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 14595,"Penne with Chicken, Wild Mushrooms and Peas 1-ounce dried porcini mushrooms 1 cup hot water 1 pound penne pasta 1 tablespoon olive oil 1 leek, rinsed well and chopped 1 cup sliced shiitake mushrooms 1 heaping cup cooked chicken 1 teaspoon dried tarragon 1 1/4 cups reduced-sodium chicken broth, divided 1 teaspoon cornstarch 1/2 cup frozen green peas 2 tablespoons chopped fresh parsley Salt Ground black pepper Instructions: Soak dried porcini mushrooms in hot water for 15 minutes, until soft. Cook penne according to package directions. While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant. Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14596,"Turkey Bacon and Broccoli Quiche 1 refrigerated rolled pie crust (from one 14.1-ounce box) 11 strips turkey bacon 1 cup shredded Cheddar (about 4 ounces) 2/3 cup milk 10 large eggs 5 ounces frozen broccoli florets Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Unroll the pie crust and fit it into a 9-inch deep-dish pie plate. Arrange 6 strips of the bacon one above the other in a square on a baking sheet; the edges should touch but not overlap. Working with one of the remaining strips at a time, weave them over and under to form a lattice.
Whisk the Cheddar, milk, eggs, broccoli, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Pour into the pie crust. Bake the bacon lattice and quiche on separate baking sheets until the bacon is just starting to crisp up and the quiche is slightly set but still jiggly in the center, about 15 minutes.
Use 2 spatulas to transfer the bacon lattice to the top of the quiche. Continue baking until the bacon is golden brown and crisp and the quiche is set, 15 to 20 minutes more. Let stand for 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14597,"Pond Pops 3 cups sugar 2/3 cup light corn syrup 1 cup water Pinch salt 1 tablespoon pure lemon extract 12 drops blue food coloring 1 package gummy worms 1 package red gummy fish candies (recommended: Swedish fish) Instructions: Tear off two lengths of parchment paper, each about 2 feet long and place on a flat heat resistant surface. Lightly coat with vegetable oil and lay out 6 lollipop sticks per sheet. Put the sugar, corn syrup, water and salt into a saucepan and place over high heat. Bring to a boil, stirring until the sugar dissolves. Continue to boil until the mixture reaches 300 degrees F (hard-crack stage) on the candy thermometer. Stir in the extract and food coloring and transfer to a Pyrex measuring cup. Let the candy mixture cool for 2 minutes. Pour the mix slowly onto the sticks, forming a 3-inch circle. Wait 45 seconds after pouring and then place the gummy worm at the end of the stick as if it's a worm on a fishing pole and press 3 fish into the candy around the worm. Let cool until hardened, about 15 minutes, before removing from parchment. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 14598,"Ice Cream Enchiladas 6 to 8 store-bought crepes 1 1 1/2-quart rectangular container vanilla ice cream 1 cup orange candy melts 1 1/2 cups strawberry fruit spread or ice cream topping
Red food coloring 1 to 2 ounces white chocolate (from a 4-ounce bar) Chopped fresh mint, for topping Instructions: Carefully fold each crepe into quarters and trim with kitchen shears so the folded sides are about 4 inches long \u2014 this will give you 8-inch crpes. Cut the carton off the ice cream. Lay the ice cream block on its side and cut into 3/4-inch-thick slabs. Cut each slab in half lengthwise to make 6 to 8 rectangles. If the ice cream is getting too soft, return to the freezer until firm. Working quickly, place a rectangle of ice cream in the middle of each crepe, then wrap the crepe around the ice cream. Arrange in a 9-by-13-inch baking dish and freeze until firm, at least 30 minutes. Meanwhile, melt the candy melts in the microwave in 30-second intervals, stirring. Pour into a foil muffin liner set on a plate. Refrigerate until set, 30 minutes.
Whisk the strawberry spread in a small bowl until smooth. Add a few drops of red food coloring and whisk to combine.
Using a vegetable peeler, shave the white chocolate onto a sheet of parchment. If the chocolate is hard to shave, warm it up slightly with the palm of your hand.
Remove the orange candy from the muffin liner. Shave the orange candy onto the parchment.
Spoon the strawberry spread over the ice cream enchiladas and around the edge of the pan.
Sprinkle with the white and orange shavings, then top with chopped mint. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 14599,"Salmon & Melting Cherry Tomatoes Good olive oil 1 cup chopped sweet onion, such as Vidalia 2 teaspoons minced garlic (2 cloves) 2 cups (1 pint) cherry or grape tomatoes, halved through the stem Kosher salt and freshly ground black pepper 1 1/2 tablespoons good balsamic vinegar 1 1/2 tablespoons julienned fresh basil leaves 1 (2-pound) salmon fillet, cut crosswise into 4 pieces Instructions: Preheat the oven to 425 degrees F. Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil. Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes. Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14600,"Peanut Butter and Jelly Cookie 1 cup smooth peanut butter 1/2 cup light brown sugar 1 teaspoon baking soda 1 large egg 1/4 cup raspberry jam Instructions: Preheat oven to 325 degrees F. Lightly grease a cookie sheet with butter. Combine in a medium mixing bowl 1 cup smooth peanut butter, brown sugar, baking soda, and egg. Roll into 12 balls and evenly space on the cookie sheet. Slightly press cookies down and make a small indentation with index finger. Place 1 teaspoon jam in the indentation. Bake cookies for 15 minutes. Let cool on the pan for 5 minutes and transfer to a wire baking rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer]" 14601,"Pistachio and Fig Layered Ice Cream Cake 1 1/2 pints butter pecan ice cream (3 cups) 18 fig cookies, such as Fig Newtons 1 1/2 pints pistachio ice cream, preferably the green variety (3 cups) 1/2 cup heavy cream 1 tablespoon confectioners' sugar 1 tablespoon roasted pistachios, chopped Instructions: Let the butter pecan ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes. Arrange the fig cookies in an even layer over the ice cream (don't press them down into it) so they fit snugly together, cutting to fit if necessary. Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight. When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes. Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar. Top with the whipped cream, and sprinkle with the pistachios. Cut into slices with a sharp, heavy knife. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 14602,"Crema Catalana 2 1/2 tablespoons cornstarch 1 quart whole milk Peel of 1 lemon, left in 1 or 2 pieces 1 vanilla bean, split lengthwise and seeds scraped 1 cinnamon stick 12 egg yolks 3/4 cup sugar, plus extra for caramelizing Instructions: In a small bowl, combine the cornstarch and 2 tablespoons of the milk, and stir to dissolve cornstarch. In a medium saucepan, heat remaining milk with the lemon peel, vanilla bean and seeds, and cinnamon stick, stirring. Just before milk comes to a boil, turn off the heat, cover pan and set aside. In a large, heavy saucepan whisk together the eggs, sugar and reserved cornstarch mixture. Remove lemon peel from the milk, and slowly add the milk (and cinnamon stick) to the egg mixture, whisking constantly. Place pan over low heat, and cook, stirring constantly, until mixture thickens, about 10 minutes. Remove the cinnamon stick and discard. Strain the custard into a large measuring cup or bowl with a pouring spout, then pour the strained custard into 6 ovenproof ramekins. Refrigerate until ready to serve. Just before serving, heat a flat metal spatula over a hot gas flame. Sprinkle about 1 tablespoon of sugar over each custard, and then touch the surface of the sugar with the hot spatula just long enough to caramelize it. (Alternative methods for caramelizing are to place ramekins under a broiler, or use a small blow-torch). ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 14603,"Coconut Chutney 1 cup grated unsweetened coconut 1/2 cup finely chopped onion 1 teaspoon minced ginger 1 teaspoon minced green cl, serrano, Thai or jalapeno 1/4 plain low fat yogurt 1/2 teaspoon fresh lemon juice 3/4 teaspoon salt 1/2 cup water, as needed 1/2 teaspoon mustard seeds 2 dried red peppers 8 curry leaves or 2 bay leaves 2 tablespoons vegetable oil Instructions: In a food processor or blender grind coconut, onion, ginger, green cl, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency. Set aside. In a covered medium frying pan, heat the mustard seeds, dried red peppers, and curry leaves in oil over medium high heat until the seeds begin to pop. Uncover, add ground coconut mixture, and stir for 10 seconds. Remove from heat and transfer to serving bowl. Serve at room temperature as dip for snacks. ","[Riesling, Gewrztraminer, Chenin Blanc, Vermentino]" 14604,"Breakfast Loaf with Sesame Seeds and Raisins 3/4 cup spring water 1 teaspoon moist or 1/2 teaspoon dry yeast 3/4 cup 20 percent bran wheat flour 1/2 cup whole wheat flour 1/2 cup sesame seeds 2 1/4 cups spring water 1 teaspoon moist or 1/2 teaspoon dry yeast 1 3/4 cups whole wheat flour 1 tablespoon fine sea salt 3 1/4 to 4 1/4 cups 20 percent bran wheat flour 3 cups golden seedless raisins Instructions: Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add flours and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. There will be lively bubbles on the surface. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it is bubbly and has increased in volume. Prepare the sesame seeds: Place the sesame seeds in a small dry skillet. Cook over medium heat, stirring constantly, until lightly toasted, 2 to 3 minutes. Transfer immediately to a plate, place in the refrigerator, and cool completely. Mix and knead the final dough: Measure the remaining ingredients. Bring the bowl with the poolish to your work space. The poolish should be soupy, bubbly and puffy and it should have a wheaty aroma. Scrape the poolish into a 6-quart bowl. Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add the whole wheat flour and cooled sesame seeds; stir until well combined. Add the salt and enough bran flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, for 10 minutes. Gradually knead in the raisins and continue kneading until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly. Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume. The dough has risen enough when a finger poked 1/2-inch into the dough leaves an indentation. Divide and shape the dough: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 2 equal pieces. Flatten each with the heel of your hand using firm, direct strokes. Shape each piece into a 9-inch-long log, sealing firmly and pinching closed. Proof the loaves: Place the loaves seam side down in lightly buttered 9 by 5 by 3-inch baking pans. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until dough rises just to the rim of the pan. Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Place the pans on the hearth and bake 15 to 20 minutes. Reduce heat to 400 degrees and bake until loaves are a rich caramel color and the crusts are firm, another 15 to 20 minutes. To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 14605,"Beurre Blanc 1/3 cup/75 ml white wine vinegar 1/3 cup/75 ml dry white wine 1 shallot, minced 1 cup/225 g butter, cut into pieces Salt and freshly ground pepper Instructions: Boil the vinegar, wine and shallots until reduced to 3 tablespoons. Remove from the heat and beat in the butter a piece at a time. Season with salt and pepper. Strain and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 14606,"Grilled Santa Barbara Prawns with Blood Orange Glaze 16 (U-10) Santa Barbara Prawns, cleaned, deveined 2 cups Blood Orange Sauce, recipe follows Kosher salt Cracked black pepper 1 cup blood orange juice (about 6 blood oranges) 2 shallots, finely chopped
1/4 cup red wine vinegar 1/2 cup dry white wine 2 cups good chicken stock 1/2 cup extra-virgin olive oil Salt and ground white pepper Salt and ground white pepper Instructions: Place prawns in a small bowl and marinate with 1 cup of the blood orange sauce for 1 to 2 hours. Place on a hot grill, season with salt and pepper and brush with remaining cup of blood orange sauce. Grill for about 1 to 2 minutes per side or until cooked through. Simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine, chicken stock and reduce again. Remove from heat and slowly whisk in olive oil until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 14607,"Apricot and Mustard Glazed Baby Back Ribs 2 tablespoons chili powder 1 tablespoon smoked paprika
2 teaspoons ground cumin
Kosher salt
2 full racks baby back ribs (about 3 pounds each), halved
3 tablespoons vegetable oil 2 small yellow onions, diced (about 2 cups)
Kosher salt
4 large cloves garlic, finely chopped (about 1/4 cup)
2 large red Fresno chiles, finely chopped (about 1/4 cup)
2 cups apple cider vinegar
1 cup yellow mustard
1 cup apricot preserves
1 cup low-sodium chicken stock
Instructions: For the rub: Preheat the oven to 350 degrees F. In a small bowl, mix together the chili powder, paprika, cumin and 1 tablespoon salt. Lay 2 half-racks of ribs flat in a 9-by-13-inch glass baking dish. Repeat with the remaining 2 half-racks. Using your hands, coat each rack with the spice rub. Set aside. For the sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and 2 teaspoons salt and cook until translucent and lightly browned, 5 to 7 minutes. Add the garlic and chiles and cook for 2 minutes. Add the apple cider vinegar, and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes. Add the mustard and preserves. Stir to combine. Bring to a boil, reduce to a simmer and cook to allow the flavors to marry, about 3 minutes. Turn off the heat and carefully pour half the sauce over the ribs. Pour 1/2 cup of the chicken stock into the bottom of each dish. Cover the baking dishes with foil and place into the oven on the middle rack. Bake until the meat is tender, about 1 1/2 hours. Meanwhile, cook the remaining sauce over medium-high heat until reduced by half, about 20 minutes. Heat a grill pan or a gas or charcoal grill over medium-high heat. Using a pastry brush, glaze the baked ribs with the reduced sauce. Place the ribs meat-side down onto the hot grill and cook until slightly charred, 3 to 5 minutes. Turn the ribs over and cook for an additional 5 minutes. Flip one final time, allowing the ribs to cook until perfectly charred, 3 to 5 minutes more. Remove from the grill and rest for 10 minutes before cutting. Serve alongside a bowl of any remaining sauce. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 14608,"Peach Smoothie 2 cups peaches, peeled and sliced 1 cup vanilla ice cream 1 cup ice cubes 1 cup brandy 2 ounces peach schnapps Instructions: In a blender, combine peaches, ice cream, ice cubes, rum and schnapps and blend until smooth. Pour into 4 frozen glasses. ","[Chardonnay, Moscato, Riesling]" 14609,"Sweet Potato Biscuits with Ham 2 pounds sweet potatoes roasted, cooled and mashed (about 1 cup cooked potatoes) 2 1/2 cups unbleached all-purpose flour, plus additional if dough is too sticky and for rolling out dough 3/4 cup cold butter, cut into 1/4-inch cubes 2/3 cup brown sugar 2 teaspoons baking powder 1/2 cup heavy cream Instructions: Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.
Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle.
Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well.
Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown.
Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14610,"Date-Orange Muffins 1 whole orange (well washed) 1/2 cup orange juice 1 egg 1/2 cup butter 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 3/4 cup honey or white sugar 1 teaspoon salt 1/2 cup chopped dates Instructions: Preheat oven to 400 degrees F. Cut orange in pieces and remove pits. In food processor, put in first 4 ingredients. Blend for 3 to 4 minutes. Sift dry ingredients into a bowl. Mix in chopped dates. Blend again until mixed. Spoon into greased muffin pans. Bake at 400 degrees F for 15 minutes. (If using honey, add with first 4 ingredients, if using sugar, add to dry mix.) ","[Riesling, Moscato, Vinho Verde, Cava]" 14611,"Second Time Around Vegetable Soup Half of cooked leeks, carrots, and potatoes Broth to thin Heavy cream, optional Snipped chives, for garnish Instructions: With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a souplike consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives. ","[Chardonnay, Sauvignon Blanc, Riesling]" 14612,"New Fashioned Corned Beef and Cabbage 3 pounds lean corned beef, rolled and tied 1 bay leaf 1/2 teaspoon black peppercorns 1 onion, sliced Instructions: Thoroughly rinse the corned beef under cold running water to remove surface salt. Place it in a 6 quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion. Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface. Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork. To reheat storebought cornedbeef wrap corned beef in foil and heat for about half an hour in a 325 degree oven until heated through. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 14613,"Linguine with Asparagus Kosher salt 1 stick unsalted butter 8 ounces asparagus, woody ends trimmed, chopped 3/4 cup peas (fresh or frozen) Handful of green beans, chopped 2 spring onions or garlic scapes, chopped 1 yellow onion, chopped 1/2 cup heavy cream 1/2 cup chicken stock 1 pound fresh linguine 1 cup freshly grated parmesan cheese Big handful of fresh basil leaves Instructions: Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes. Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 14614,"Vanilla Genoise 6 large eggs, separated 1 1/2 cups granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1/4 cup hot water 4 tablespoons (1/2 stick) unsalted butter, melted 1 cup all-purpose flour Instructions: Equipment: 11 x 17 x 1-inch baking tray, the bottom lined with parchment paper Preheat the oven to 350 degrees F. In a bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, salt, and vanilla. Using the whisk attachment on high speed whip until thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot water. Scrape down the sides of the bowl. Increase to high speed and again whip until thick. Fold in the flour and then the melted butter. Set aside. In a clean bowl of an electric mixer using the whisk attachment, whip the egg whites on medium speed until frothy. Increase to high speed and slowly add the remaining 1/2 cup sugar. Whip the egg whites until stiff and then fold them into the reserved batter. Gently spread the batter in the prepared baking tray. Bake until the cake is golden brown and springs back lightly when touched, about 20 to 25 minutes. Cool the cake in the pan. Remove the cake from the pan by running a knife along the inside edge of the pan and inverting it onto a work surface. Carefully peel off the parchment paper. The genoise can be made a day or two in advance. Store wrapped in plastic wrap at room temperature. It also freezes well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14615,"Bannock 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup blueberries or whatever you'd like - raisins, cranberries, dried fruits Water Oil, for frying or grilling Instructions: Mix the dry ingredients and berries, then slowly mix in enough water to make a stiff dough. Roll it out (unrugged) or form it with your hands (rugged) and then either fry it in a bit of oil, bake it or you can even \GRILL IT!. Brush the grill with oil. Grill it over medium heat, lid down for about 5 minutes per side, tops. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Ros]" 14616,"Pink Grapefruit Sorbet 3 cups strained pink grapefruit juice 3 tablespoons vodka 3/4 cup simple syrup (1/2 cup sugar cooked with 1/3 cup water until clear) 1/2 pint ripe strawberries, sliced Instructions: Mix the pink grapefruit juice with the vodka and simple syrup. Place the grapefruit mixture into an ice cream machine or a sorbet maker, and freeze according to the manufacturers directions. Serve at once or transfer to a freezer container and freeze until ready to serve. Place the sorbet in the refrigerator for 15 minutes before serving to allow it to soften slightly. To serve, hollow out 2 grapefruit halves and divide half the strawberry slices evenly among the halves. Scoop the sorbet over the strawberries, then cover with the remaining berries. ","[Ros, Moscato, Vinho Verde]" 14617,"Bacon-Wrapped Pickles Stuffed with Pimento Cheese 6 whole dill pickles, halved lengthwise 1/2 cup pimento cheese
12 strips of bacon
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer. Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes. Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half. Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 14618,"Flambee of Seasonal Fruits with Pound Cake and Ice Cream 1 tablespoon butter 1/2 pint blueberries 1/2 pint red raspberries 1/2 pint blackberries 1/2 pint strawberries (sliced) 2 vanilla beans (split and cut in half) 2 ounces Grand Marnier 1 orange (segments only) 3 tablespoons honey 4 slices pound cake 4 scoops of your favorite ice cream 4 mint sprigs Instructions: Heat a medium size saute pan over medium heat. When the pan is hot, add the butter, then quickly add the blueberries, raspberries, blackberries, strawberries and vanilla beans. Remove the pan from the flame and carefully add the Grand Marnier. Then slowly return the pan back to the flame,(be careful, as the pan will light up into a flame.) Add the oranges and honey. Cook for 1 minute. Remove from the heat. Meanwhile, place the pound cake in the center of 4 plates, top with ice cream. Then spoon fruits on top. Garnish with mint sprigs. ","[Chardonnay, Moscato, Gewrztraminer, Vin Santo]" 14619,"Double Chocolate-Peach Cookies 1 1/2 cups all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter, softened 1 cup packed light-brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup white chocolate chips 1 large peach, pitted and finely chopped (about 1 cup) Instructions: Preheat the oven to 375? F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a separate bowl, beat the butter and brown sugar with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla. Beat in the flour mixture on low speed. Stir in the white chocolate chips and chopped peach. Arrange 24 balls of dough, about 2 heaping tablespoons each, about 2 inches apart on the baking sheets.
Bake until set around the edges, 12 to 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 14620,"Basic Vinaigrette 1/4 cup white wine, Champagne, or aged Sherry wine vinegar 2 teaspoons Dijon mustard 1 teaspoon kosher salt Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil Instructions: In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 14621,"Tropical Island Banana Cake 2 purchased angel food cakes (10 to 12 ounces each) 2 containers (16 ounces each) vanilla frosting 1 teaspoon imitation banana extract Yellow food coloring 1 ripe banana, mashed 2 cups sweetened flaked coconut 1 cup chocolate morsels or chopped chocolate, melted 1 tube store-bought green icing 1 cup fruit-shaped candies Special Equipment: 1 palm tree decoration, aluminum foil Instructions: Place 1 cake, wide side down, on a serving platter. Stir frosting and banana extract in a large bowl to blend. Stir in yellow food coloring, 1 drop at a time, until desired color is achieved. Transfer 1/2 cup of banana frosting to a medium bowl; stir in mashed banana. Spread mashed banana mixture over top of cake. Cut 1 (2-inch wide) wedge from second cake. Spread 1/4 cup of yellow frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere. Place second cake, wide side down, atop cake on platter. Tear cut cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread remaining yellow frosting evenly over top and sides of cake to coat completely. Sprinkle cake with coconut, pressing lightly to adhere.
Create an island \volcano\ mold by shaping aluminum foil into a volcano shape, measuring 2 to 3 inches in diameter. Dip in melted chocolate and let cool and harden. Place the mold on top of the cake. Fill the center of the mold with green icing and smooth out. Place palm tree decoration inside the mold. Arrange fruit-shaped candy decoratively around the palm tree and base of cake. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 14622,"Raspberry Bourbon Sour 3/4 cup sugar 3/4 cup water 8 ounces fresh raspberries, 6 reserved for garnish Ice 2.5 ounces (5 tablespoons) bourbon, such as Bulleit Bourbon 3 ounces (6 tablespoons) lemon juice, chilled Instructions: Make the raspberry syrup: In a small saucepan, combine the sugar, water and raspberries. Bring to a simmer and then remove from the heat. Stir until the sugar dissolves. Strain the syrup, pushing the pulp of the berries through but leaving behind the seeds. Discard the seeds. Chill the syrup at least 30 minutes and up to 24 hours. Get ready: Prepare a cocktail shaker with a fitted lid. On 2 small cocktail skewers, skewer 3 raspberries on each and set aside. Make the cocktail: In a cocktail shaker filled with ice, add the bourbon, lemon juice and 4 ounces of the raspberry syrup. Shake until chilled. Serve: Add a few ice cubes into two glasses and pour half of the cocktail into each. Garnish with the raspberry skewers. ","[Bourbon, Riesling, Ginger Wine, Cava]" 14623,"Sofrito 1 onion, sliced 1 green bell pepper, stemmed and seeded 2 cups sweet mini peppers, stemmed
1 cup whole or minced garlic
8 bunches cilantro
Instructions: Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend for 30 seconds, until an even consistency is achieved. ","[Rioja, Tempranillo, Garnacha]" 14624,"Smothered Liver 8 slices of liver, 1/2 inch thick, preferably calves liver 1/4 cup sherry wine vinegar 1/4 cup Worcestershire sauce 1 tablespoon dry mustard 4 garlic cloves, finely mashed 1 teaspoon sea salt Freshly ground black pepper Flour, as needed 8 slices bacon, fried crisp, bacon grease reserved 2 cups chicken stock Instructions: Marinate the liver in a mixture of the vinegar, Worcestershire, dry mustard, garlic, salt, and pepper for 30 to 60 minutes. Remove the liver from the marinade, reserving the marinade. Pat the liver dry and dust it with flour. In a heavy skillet, over a medium high heat, sear the liver in a little of the reserved bacon grease. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm. Drain the excess bacon grease from the skillet. Place the reserved marinade and chicken stock in the skillet, over a medium high heat, and reduce by half. Pour this sauce over the liver and serve with the crisp bacon slices and pickled serranos or jalapenos on the side. ","[Reds only: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 14625,"Almond Pancakes with Raspberry Syrup 1/2 cup raspberries 1/4 cup pure maple syrup 1 3/4 cups all-purpose flour (See Cook's Note) 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1 1/4 cups milk, at room temperature 2 large eggs, at room temperature 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 3 tablespoons unsalted butter, melted, plus more for the skillet Chopped salted almonds, for topping Instructions: Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature. Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter. Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more. Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14626,"Red Light Shooter Ice 3 shots silver tequila 1 shot raspberry liqueur 1 splash lime juice 1 splash strawberry margarita mix Instructions: In a cocktail shaker filled with ice, add tequila, raspberry liqueur, lime juice, and margarita mix. Shake and strain into 4 shot glasses. ","[Tequila, Raspberry Liqueur, Margarita Mix]" 14627,"Chocolate-Dipped Ice Cream Cone 4 ounces semisweet chocolate, chopped into small pieces 1/4 cup coconut oil or vegetable shortening Kosher salt 8 small sugar cones 2 pints of your favorite ice cream 1/4 cup chopped nuts, toasted coconut or other topping Instructions: Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright. Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl. Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes. Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes. Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds. Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 14628,"Braised Beef Short Ribs 1 cup grapeseed oil 4 pounds beef short ribs (1-inch thick, 3 bone racks) Salt and freshly ground black pepper 12 cups beef stock 2 cups mirepoix, small dice carrots, celery and onions 1 cup tomato paste 1/2 cup merlot or other red wine 1 tablespoon minced garlic 3 tablespoons fresh parsley and thyme leaves, minced 3 pounds peeled potatoes, medium dice 8 ounces unsalted butter 1 tablespoon salt 1 teaspoon white pepper Instructions: Preheat the oven to 350 degrees F. Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce. Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm. For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed. To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 14629,"Sweet and Sour Tomato Sauce 1/3 cup cider vinegar 1/4 cup sugar 1 cup tomato sauce 1 tablespoon flour 1/8 teaspoon red pepper flakes Salt, to taste 2 scallions, minced 1 tablespoon fresh coriander, minced Instructions: In a saucepan combine vinegar, sugar, tomato sauce, flour, red pepper and salt. Bring mixture to a boil. Simmer for 2 to 3 minutes, or until slightly thickened. Transfer to a bowl and stir in scallion and coriander. ","[Chardonnay, Riesling, Gewrztraminer]" 14630,"Jalapeno Queso Fundido Canola oil Zest of 1 lime 3/4 teaspoon plus 1 pinch kosher salt Twelve 6-inch corn tortillas, each cut into 6 wedges 1 small onion, finely chopped 1 small jalapeno pepper, seeded, if desired, and finely chopped 1 plum tomato, seeded and finely chopped 1/2 cup Mexican lager-style beer (such as Corona) 12 ounces muenster or Monterey Jack, grated (about 3 1/2 cups) 4 ounces sharp white Cheddar, grated (about 1 1/2 cups) Instructions: Pour oil to a depth of 2 inches into a medium saucepan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon. Sprinkle the chips with the lime salt while they are still hot. Set aside. Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes. Add the tomato and cook until softened, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine. When ready to serve, preheat the broiler. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with the chips. ","[Rioja, Tempranillo, Garnacha, Barbera]" 14631,"Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin 1 (1 1/2 to 2-pound) pork tenderloin Olive oil Salt Freshly ground pepper 1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish 1-ounce dried mushrooms 1 cup boiling water 3 tablespoons olive oil 1 shallot, minced 1 cup Arborio rice 1 cup chicken stock, heated 1/2 cup dry white wine Few pinches salt 2 tablespoons butter 1/2 cup grated pecorino romano 2 tablespoons chopped fresh parsley leaves Instructions: Tenderloin: Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator. Preheat oven to 375 degrees F. Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary. Risotto: Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes. Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]

" 14632,"Crazy Nachos 1 teaspoon vegetable oil 1 pound ground beef
1/2 yellow onion, diced
2 cloves garlic, minced
1 ripe plum tomato (about 2 ounces), seeded, cored, and diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 canned chipotle cl in adobo, minced, or 1/2 teaspoon chipotle cl powder
1 teaspoon masa harina or cornmeal
Salt and black pepper
Salt and black pepper 1 tablespoon fresh lime juice 1 avocado, peeled and pitted 1 jalapeno, stemmed, seeded, and finely diced
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
Pinch of ground cumin
1 teaspoon fresh lime juice
Salt Vegetable oil, for frying 4 corn tortillas, quartered
Salt
1/3 cup refried beans 2 cups (8 ounces) shredded cheddar cheese 1 cup sour cream 2 whole pickled jalapenos, cut into 16 slices Homemade or store-bought salsa, for serving Instructions: To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the gar lic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oreg ano, cayenne, and chipotle cl. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
To make the guacamole, mash the avocado until smooth. Stir in the jalapeno, cilantro, garlic, cumin, and lime juice. Adjust seasonings and add salt to taste.
Preheat the oven to 375 degrees F.
To make the nachos, pour 1/2 inch of oil into a heavy skillet and heat to 350 degrees F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon, it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
Place the chips close together but not overlapping on a baking sheet or cast-iron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeno slice. Serve warm, with salsa on the side. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 14633,"Grilled Berkshire Pork Chop with Merlot Sauce 2 medium sweet potatoes, peeled and chopped 2 tablespoons butter 1/4 cup maple syrup 3 cups beef broth 1 cup Merlot wine 1 tablespoon cornstarch 1/4 cup water Kosher salt and freshly ground black pepper 4 (4-ounce) pork chops Kosher salt and freshly ground black pepper 2 tablespoons olive oil Instructions: To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat. To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat. To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes. Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Pinot Noir]" 14634,"Mustard and Brown Sugar Salmon with Herbed Rice Mustard and Brown Sugar Salmon: 4 salmon fillets, about 1 1/2 lb (skin removed; thawed) 1/2 cup light mayonnaise 1 tablespoon Italian herb seasoning paste 1/4 cup brown sugar 2 tablespoons spicy brown mustard 1/4 teaspoon curry powder Olive oil (or regular) cooking spray Herbed Rice: 2 tablespoons fresh parsley (chopped) 2 (10-oz) bags frozen pre-cooked brown rice 1/2 teaspoon kosher salt 1/4 teaspoon pepper Instructions: ©2010 Publix Super Markets, Inc. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14635,"Frankenstein Cheesecakes 7 ounces dark chocolate candy melts 2 cups crushed chocolate sandwich cookies (about 20, cream filling left in) 4 tablespoons (2 ounces) salted butter, melted 6 (1/2 pint) square jars with lids 35 ounces full-fat cream cheese, at room temperature 1 2/3 cups (200g) powdered sugar 2 teaspoons vanilla extract 1/4 teaspoon green food color paste 3 cups heavy cream, lightly whipped to soft peaks 12 brown M&M's Instructions: Melt the candy melts (see Cook's Note) and place in a zip-seal bag. Cut off a very small corner. Pipe small solid triangles onto a sheet of parchment paper. They don't need to be even and can even vary a little in size. You'll need about 12 per jar, for a total of 72. Refrigerate to set. In a bowl, combine the cookie crumbs and butter and mix well. Place 2 tablespoons loosely into the bottom of each jar. Take the set triangles and place 3 per side around the outside of the cookie crumbs with the flat sides pressed up against the inside of the jar (this is Frankenstein?s ?hair?) Once the triangles are in place, compact the cookie crumb mixture using the back of a spoon; it will help to hold the chocolate shards firmly in place. Refrigerate. In a mixer bowl, beat the cream cheese, powdered sugar, and vanilla until whipped. Add the food color paste and mix thoroughly, tinting the mixture a little darker than you want the final product to be. Fold in the whipped cream, which will lighten the color of the mixture. Spoon the cheesecake mixture into a piping bag and cut the end to make a 3/4-inch opening. Pipe the mixture into the jars, starting in the center and finishing 1/2 inch above the top of the jar. Tap the jar gently on the counter and, if need be, use a spoon to compact the cheesecake mixture into the corners of the jar so no air pockets are visible, then use an offset spatula to smooth the top of the cheesecake so it's flush with the jar rim. Add the lids and allow to set in the fridge for 2 hours. Once set, turn the jar over so the lid is now the base. Dry off any condensation from the jar and use a black marker to draw on Frankenstein's face and scars. Place a small dab of melted candy on the back of 2 M&M?s and use it as a glue to attach them to opposite sides of the jar to make the bolts in Frankenstein's neck. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14636,"DOVER SOLE A LA MEUNIERE 1 fresh Dover sole, cleaned 1 cup flour 1 1/2 ounces olive oil Salt and pepper (to season flour) 2 ounces whole butter 1/2-ounce white wine 1/2 lemon, juiced 1 tablespoon chopped parsley Salt and pepper, to taste Instructions: Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole. Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14637,"Herbed Cream Cheese 2 (8-ounce) packages cream cheese, at room temperature 1/2 cup finely chopped fresh basil leaves 1/4 cup finely chopped fresh chives 2 tablespoons finely chopped fresh flat-leaf parsley leaves Instructions: Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Serve with toasted bagels. ","[Chardonnay, Sauvignon Blanc, Riesling]" 14638,"Steak and Pierogi 1/3 cup sour cream 1 tablespoon chopped fresh chives 1 16-ounce package frozen potato-cheese pierogi 1 5-ounce package baby spinach 1 tablespoon unsalted butter 3 tablespoons whole-grain mustard 1 tablespoon extra-virgin olive oil 2 teaspoons Worcestershire sauce 1 1/4 to 1 1/2 pounds flank steak Kosher salt and freshly ground pepper Instructions: Preheat a grill to high. Whisk the mustard, olive oil and Worcestershire sauce in a small bowl. Season the steak with salt and pepper, then coat with half of the mustard mixture; let sit at room temperature 10 minutes. Combine the sour cream and chives in another small bowl and season with salt and pepper; refrigerate until ready to use. Transfer the steak to the grill and cook 5 minutes; flip, brush with half of the remaining mustard mixture and cook 5 more minutes. Flip again and brush with the rest of the mustard mixture; cook 5 to 8 more minutes for medium rare. Transfer to a cutting board and let rest. Meanwhile, bring a large pot of water to a boil. Add the pierogi and cook as the label directs. Put the spinach in a colander. Drain the pierogi in the colander with the spinach so the spinach wilts. Return the pierogi and spinach to the pot and stir in the butter; season with salt and pepper. Slice the steak against the grain; divide among plates along with the pierogi and spinach. Top the pierogi with the chive sour cream. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 14639,"Beet Salad with Bombolino 3/4 cup whole milk 1-ounce fresh yeast 1 1/2 cups all-purpose flour 2 eggs 2 ounces butter 1/4 cup sugar 1 teaspoon salt 1 cup all-purpose flour 1/4 pound Gorgonzola Piccante Extra flour, for dusting 2 cups Marcona almonds 1 garlic clove, roughly chopped 2 to 3 tablespoons good quality olive oil 1 pinch cayenne pepper Salt 1 pound baby beets 3 tablespoons finely diced shallots 3 tablespoons finely diced chives 1/4 cup good quality olive oil 2 tablespoons sherry vinegar Fleur de sel Instructions: For the starter: Heat the milk up slightly so that it is just warm to the touch and pour into a bowl. Dissolve the yeast in the milk and then mix in the flour. The dough will be quite thick. Cover the bowl with plastic and let it sit in at room temperature for about an hour. For the dough: Scrape the starter dough in the bowl of a mixer. Add the eggs, butter, sugar, salt and flour and mix with your hands or spatula until the ingredients are loosely incorporated. This is messy and again the dough will be rather thick. Mix on low with the paddle attachment until the dough is silky and shiny. This will take at least 5 to 7 minutes and you will need to scrape down the bowl several times at first. Scrape the dough off the paddle attachment and form into a rough ball inside the mixer bowl. Cover the bowl with plastic and let sit for an hour, or until the dough has doubled in size. Punch down the dough. For the bombolino: With slightly floured fingers, using about 1 1/2 tablespoons of the dough, flatten the dough into a small disk about 1/4-inch thick. Place about 1 teaspoon of the cheese in the center and wrap the dough around the cheese. Pinch the dough together so that it sticks together and then roll the dough into a small ball. It is very important to make sure the dough is seamless, so that when it cooks no melted cheese escapes. Repeat until you have as many bombolino as you have salads. You will have excess dough. Heat a deep-fryer to 350 degrees F, or heat up 2 inches of oil in a high-sided heavy-bottomed pan. Make sure the oil does not come up past the half way point of the pan. Frying bombolino, only a few at a time for about 2 to 4 minutes, until golden brown all the way around. You might have to turn them over as they do tend to float. Drain on a paper towel and eat while warm. For the almond butter: Place almonds and garlic in a food processor and puree until smooth, scrape down the sides of the processor as necessary. Add 1 teaspoon of the oil as needed. Be very careful about how much oil to add as the almonds will get smoother the more they are processed. Use only as much as needed to achieve a smooth but thick almond paste. Season with cayenne pepper and salt, to taste. Place in a container. Will last refrigerated for up to 3 days. Reseason as needed. For the beet salad: Preheat oven to 400 degrees F. Trim tops and tails of beets and wash. Place in roasting pan and add enough water to pan so that it reaches half up the side of the beets. Cover with aluminum foil and place in preheated oven. Check doneness after about 45 minutes. If a pairing knife is able to penetrate the beet very easily, the beets are cooked. Check a few to make sure. If they not ready, recover with foil and place back in oven. Check in 15 minute increments. Remove from oven and remove foil. Let them sit until they reach room temperature. Do not discard the water. Using a kitchen towel (that you are not afraid to get really messy), peel the skin off the beets. The skin should wipe off very easily. To get off any little pieces of skin you might have missed, rinse in the water they were cooked in. Once all the beets are peeled, discard skins and the water they were cooked in. Cut beets in quarters or thirds, depending on their size and your preference. Mix gingerly with shallots, chives, oil and vinegar. To plate: Smooth about 2 to 3 tablespoons of the almond butter on the plate. Place about 1/2 cup of the beet salad onto the almond butter. Place a freshly fried bombolino on top of the beets and season with a touch of fleur de sel. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14640,"Blinchiki 3 eggs 1/2 teaspoon salt 1 soup spoon sugar 1 cup milk 2 cups all-purpose flour Splash vegetable oil Instructions: Mix the eggs, salt and sugar until thoroughly blended. Stir in 1 cup of milk. Add flour until a thick batter is formed. Add a splash of vegetable oil to mixture. Pour the batter into a hot, oiled skillet. Fry until golden on 1 side, then flip over and brown the other side. ","[Chardonnay, Riesling, Gewrztraminer]" 14641,"Rosemary Peanuts 2 cups roasted, salted peanuts 1 ounce (2 tablespoons) sugar 3 tablespoons fresh rosemary Instructions: Finely chop rosemary and add with sugar to saucepan. Add enough water to make wet sand texture. Simmer on low heat until mixture is just starting to turn beige. Turn off heat. Add peanuts to saucepan and stir rapidly until syrup coats peanuts evenly. Cool the peanuts before serving to allow the syrup to harden. ","[Chardonnay, Sauvignon Blanc, Riesling]" 14642,"Chocolate and Amaretto Mousse in Almond Lace Bowls 1/2 cup heavy cream 1 cup good-quality dark chocolate, shaved 2 large eggs, separated 2 tablespoons amaretto liqueur 1/4 cup raw sugar, pulverized 1/2 cup unsalted butter 1/2 cup light corn syrup 1/2 cup brown sugar 2/3 cup all-purpose flour 1/2 cup almonds, ground 1/2 cup toasted almond slivers Instructions: For the chocolate and amaretto mousse: Heat the cream in a small pot over medium heat. Once it starts to steam, remove from the heat and whisk in the chocolate until melted. Let cool. Carefully add the cooled chocolate cream, 2 tablespoons at a time, into a bowl with the egg yolks, mixing continuously. Stir in the amaretto. Beat the egg whites and sugar in a bowl to form a meringue, and then fold into the chocolate mixture. Cover and refrigerate 1 hour. For the almond lace bowls: Combine the butter, corn syrup and sugar in a pot over medium heat until simmering. Whisk together the flour and almonds, and then stir into the butter mixture, 1 minute. Transfer to a bowl and refrigerate covered, 1 hour.
Preheat the oven to 350 degrees F.
Scoop tablespoons of batter and roll into balls. Place 3 inches apart on a parchment paper-lined baking sheet (only 4 balls per row), and bake until golden, 10 minutes. Let cool until they can be touched, but are still warm enough to be pliable. Place on top of a small inverted bowl to shape, and then let cool until hardened completely, 2 minutes. Transfer the chocolate mousse to a piping bag and pipe into the almond lace bowls. Garnish with toasted almonds. ","[Chardonnay, Riesling, Moscato, Brachetto]

" 14643,"Almost-Famous Frozen Yogurt 2 cups plain whole-milk yogurt 2 cups plain nonfat or reduced-fat Greek yogurt 1/2 cup superfine sugar 3 tablespoons light corn syrup Fresh fruit or other toppings, for garnish Instructions: Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions. For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings. ","[Verdict Blanc, Moscato, Vinho Verde, Sauvignon Blanc]" 14644,"Pineapple Ginger Vanilla Vodka 1/4 cup sugar 1/4 cup water 2-inch piece fresh ginger, peeled and chopped 1/2 vanilla bean, split and seeds scraped 2 cups fresh pineapple juice 3 cups fresh pineapple juice, poured into ice cube trays and frozen 1/4 cup vanilla vodka or plain vodka Mint sprigs, for garnish Pineapple slices, for garnish Instructions: Combine the sugar, water, ginger and vanilla bean and seeds in a small saucepan over medium heat and bring to a boil. Cook the mixture until the sugar is completely dissolved, about 1 minute. Cool at room temperature and strain. Combine the pineapple juice, 1 cup of pineapple cubes, the simple syrup and vodka in a blender and blend until smooth. Pour into glasses filled with pineapple cubes, if desired, and garnish with mint and pineapple slices. ","[Vodka, Moscato, Sauvignon Blanc, Riesling]" 14645,"Thin Mint Milkshake 1 pint chocolate ice cream 1 sleeve Thin Mints? cookies (about 12 cookies), plus more for garnish
1 to 1 1/2 cups whole milk
Whipped cream, for garnish, optional
Instructions: Put the ice cream, cookies and 1 cup of the milk in a blender and blend until smooth. Add more milk until the desired consistency is reached. Garnish with whipped cream if desired and crumbled thin mints. Serve immediately. ","[Chardonnay, Riesling, Moscato]" 14646,"Tysonandreg; Grilled Chicken Panini strong 1 /strong package Tyson? Grilled & Ready? Refrigerated Fully Cooked Grilled Chicken Breast Strips /u , 6 oz. or 1-1/4 cups Tyson? Grilled & Ready? Frozen Fully Cooked Oven Roasted Diced Chicken Breast, thawed 1/2 cup pesto sauce, prepared 8 slices Italian bread 4 slices provolone cheese 1/4 cup olive oil Instructions:

1. Spread one tablespoon pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down.
2. Brush the outer sides of each sandwich with olive oil.
3. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side. Serving Suggestion: Cut sandwiches diagonally. Serve with pasta salad. Refrigerate leftovers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14647,"Carrot Cake with Cream Cheese Frosting Cooking spray 3 cups walnuts 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon fine sea salt 1 tablespoon ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 cup vegetable oil 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 3 large eggs, at room temperature 1 1/2 cups buttermilk 2 teaspoons pure vanilla extract 1 pound carrots, shredded (about 4 cups) 2/3 cup raisins 4 sticks unsalted butter, at room temperature 3 8-ounce packages cream cheese, at room temperature 4 cups confectioners' sugar 2 teaspoons pure vanilla extract Instructions: Make the cake: Preheat the oven to 350? F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.
   Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks. Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes.
   Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour.
   Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14648,"Apple Cobbler with Spice Cake 8 cups peeled and sliced firm, tart apples such as Granny Smith 1 cup sugar Pinch salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3 tablespoons butter, diced 1/3 cup all-purpose flour 1 cup chopped walnuts 1/3 cup vegetable shortening 1 cup brown sugar 1 egg, well beaten 1 cup sour cream 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cloves 2 teaspoons ground cinnamon 1/4 teaspoon salt Serving suggestion: warm caramel sauce Instructions: Preheat the oven to 350 degrees F. To make the apple topping: Grease a 12-inch Dutch oven or a large, deep baking dish. Add the apples, sugar, salt, cinnamon, nutmeg, butter and flour. Mix well then sprinkle with walnuts. To make the cake: In a large bowl or mixer, cream together the shortening and brown sugar. Mix in the egg, sour cream and vanilla. Sift the flour, baking soda, nutmeg, cloves, cinnamon and salt together into a bowl. Add the dry ingredients to the shortening mixture and mix thoroughly. Spoon the cake batter over the apple topping then bake until cake is nicely browned, begins to pull from the sides of the pan and a toothpick can be inserted and removed cleanly, about 40 minutes. Let the cake cool for 10 minutes then turn it out onto a large plate. Serve slices of cake warm or at room temperature drizzled with hot caramel sauce, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14649,"Pimm's and Soda 1 bottle Pimm's 1/3-1/2 cup fresh lemon juice 1 orange, sliced into quarter wheels 1 lemon, sliced into quarter wheels soda water peeled cucumber sticks for garnish Instructions: Combine Pimm's, lemon juice, orange and lemon slices in pitcher. For each drink pour 2-3 ounces Pimm's over ice and top with soda water. Garnish with a cucumber stick. ","[Champagne, Prosecco, Cava]" 14650,"Chocolate Mousse with Chocolate Liqueur Whipped Cream 10 large eggs 1 1/3 cups granulated sugar
10 ounces 64 percent cacao chocolate, chopped
3 ounces unsalted butter, at room temperature
2 cups heavy cream 3 tablespoons chocolate liqueur, such as Bailey's
1/4 cup confectioners' sugar
Fresh mint sprigs, for garnish
Instructions: Separate the eggs whites from the yolks. Set the yolks aside, then put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed. Slowly add the granulated sugar to the egg whites in the mixer as they are whipping. Whip until soft peaks form. Over a double boiler, melt the chocolate and butter together. Remove from the heat and stir occasionally to help cool; let cool 10 minutes. One by one, add the egg yolks to the chocolate-butter mixture until fully incorporated. (The mixture will stiffen slightly.) Mix the whipped egg whites into the chocolate mixture in thirds, folding very gently so as to not mix the air out of the mousse. Carefully and evenly divide the mixture among 4 rocks glasses. Set the glasses in the refrigerator until fully chilled, about 30 minutes. For the chocolate liqueur whipped cream: Combine the heavy cream, liqueur and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until soft peaks form. Spoon a dollop of the whipped cream into each of the chilled mousse glasses. Garnish each with a small sprig of mint. ","[Riesling, Moscato, Brachetto, Prosecco]" 14651,"Kim-Chee - K's way 1/2 medium head napa cabbage, uncored, roughly chopped (about 1-inch strips) 1 tablespoon kosher salt 1 cup julienned (matchstick) carrot 1 cup julienned (matchstick) daikon radish 2 green onions, split in 1/2, cut in 2-inch sections 3/4 cup tamari soy sauce 1/2 cup water 1/4 cup apple cider vinegar 2 tablespoons minced garlic 1 tablespoon honey 4 dry hot cl peppers, split lengthwise and seeds removed Instructions: In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and cl peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 14652,"Whiskey Spiked Peach Iced Tea 1 quart cold water 6 black tea bags 2 tablespoons sugar 2 cups peach nectar Your favorite whiskey (recommended: Jack Daniels) Fresh peach slices, for garnish Mint sprigs, for garnish Instructions: Bring water to a boil in a small saucepan; remove from the heat, add tea bags, and let steep 5 minutes. Remove tea bags and stir in sugar until dissolved. Transfer to a pitcher, add peach nectar, and stir to combine. Chill in the refrigerator for at least 1 hour. Fill tall glasses with ice and then pour peach tea over, leaving some room at the top for the whiskey. Stir in 1 shot of whiskey to each glass and garnish with a peach slice and fresh mint sprig. ","[Bourbon, Tennessee Whiskey, Rye Whiskey, Scotch Whisky]" 14653,"Grilled Cheesy Loaded Potatoes 8 slices bacon, cut into 1-inch pieces 3 russet potatoes, thinly sliced
Kosher salt and freshly ground black pepper 8 ounces Cheddar, grated 2 tablespoons sour cream 3 scallions, sliced Instructions: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14654,"Butternut Squash Ravioli 1 medium butternut squash 2 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/2 cup grated Panela or Parmesan cheese 2 cups warm seasoned chicken broth or additional 2 tablespoons butter and 1/2 cup freshly grated cheese Instructions: Preheat oven to 375 degrees. Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Place squash halves, cut side up, in a baking dish just large enough to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with half the salt and pepper. Cover tightly with aluminum foil and roast 40 to 50 minutes until tender. Remove from oven and let cool. Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth. Taste and adjust seasoning if necessary. Form and cook raviolis as detailed above. Serve in broth or with butter and grated cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 14655,"Jam Thumbprints 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam Instructions: Preheat oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes. Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 14656,"Caramelized Fennel and White Bean Soup 3 to 4 tablespoons extra-virgin olive oil, plus more for garnish 2 fennel bulbs, julienne 3 sprigs fresh thyme, plus more for garnish 1 tablespoon unsalted butter 1 cup dry white wine 2 cloves garlic, minced 1 gallon vegetable stock 6 to 8 cups cooked white beans Sea salt White pepper Instructions: Heat a large sauce pot over medium high heat. Add 3 to 4 tablespoons of olive oil. Once oil is hot, add fennel bulb, fresh thyme, and butter. Allow to cook until the fennel begins to turn golden amber brown, about 15 to 20 minutes. Add white wine and garlic. Add vegetable stock and white beans. Reduce heat and allow soup to come to a gentle simmer. Simmer for 30 minutes. Season, to taste, with salt and pepper. Serve by ladling 5 to 6 ounces of soup into a bowl. Garnish with a few fresh thyme leaves and a drizzle of extra-virgin olive oil. See Cook's Note. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14657,"Spiced Up Potato Chips 5 pounds Yukon gold potatoes, unpeeled 2 teaspoons garlic salt
2 teaspoons paprika
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Vegetable oil, for frying
Instructions: Scrub the potatoes under water until totally clean. Use a mandolin or Japanese slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in cold water and set aside. Mix together the garlic salt, paprika, black pepper, cayenne and salt in a small bowl and set aside. In 2 heavy Dutch ovens, heat some vegetable oil to 375 degrees F (use a thermometer to keep the temp right!). Lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely. Lower batches of potatoes into the oil using a spatula. They will fry very quickly, about 1 1/2 minutes; remove with a spatula when they're nice and golden and crisp. Immediately sprinkle on the spice mix. Repeat with the rest of the potatoes! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14658,"Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze 4 cornish hens, washed and patted dry Salt 6 tablespoons garam masala Maple-Tamarind Glaze, recipe follows 2 tablespoons canola oil 2 shallots, finely chopped 1 tablespoon minced or grated fresh ginger 1/4 teaspoon red chili flakes 1/2 cup homemade chicken stock 1 teaspoon black peppercorns 1 cup pure maple syrup 1 tablespoon tamarind paste Salt and freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Season entire hen with salt, including the cavity. Push the wings back and rub the garam masala over the entire hen. Place on a lightly oiled baking rack set over a baking sheet and bake for 15 minutes. Brush with some of the glaze and reduce the heat to 375 degrees F and continue baking until just cooked through, about 10 to 15 minutes longer or until a thermometer inserted into the thickest part of the leg registers 160 degrees F. Remove from the oven, brush with the remaining glaze, and let rest 5 minutes before serving. Alternatively, you can sear the hens in an oven-safe saute pan over medium-high heat and then transfer pan to the oven to finish cooking. Heat oil in a medium saucepan over medium heat. Add shallots and ginger and cook until soft. Add red chili flakes and cook for 30 seconds. Stir in chicken stock and peppercorns and cook until reduced by half. Whisk in maple syrup and tamarind paste and cook for 15 minutes or until slightly thickened, stirring occasionally. Remove from the heat and let cool to room temperature before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14659,"No-Bake Raspberry Pretzel Cups 2 cups salted pretzel twists, plus more for serving 4 tablespoons salted butter, melted 1/4 cup firmly packed light brown sugar One and a half 8-ounce packages cream cheese, at room temperature 3 tablespoons heavy cream, or more to taste 1 cup confectioners' sugar 2 teaspoons lemon zest plus 2 tablespoons lemon juice 2 teaspoons vanilla extract 2 cups fresh raspberries, coarsely chopped, plus more whole raspberries for garnish 1 tablespoon granulated sugar Sweetened whipped cream, for serving Instructions: Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside. Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners' sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside. Stir together the chopped raspberries and granulated sugar in a medium bowl. Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 14660,"Carnita Tacos 2 pounds lard 2 1/2 pounds pork butt, trimmed and cut into 2-inch cubes 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 cup cl de Arbol Salsa, recipe follows Corn Tortillas, recipe follows Salsa Fresca, recipe follows Instructions: Melt the lard in a large deep saucepan over moderate heat. Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and set aside to cool. (Reserve the lard for future use.) When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes. Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos. For Carnitas tacos, dip 24 small corn tortillas in water, shaking off excess. Toast one at a time in a nonstick pan over moderate heat about 1 minute per side. Wrap in a towel to keep warm. For each taco, stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 14661,"Apple-Walnut Galette 1 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons granulated sugar Pinch of salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 1 large egg 1 cup walnuts 1/4 cup plus 1 tablespoon granulated sugar 1 large egg 3 tablespoons unsalted butter, diced 1/4 teaspoon vanilla extract Pinch of salt 3 Golden Delicious or other firm baking apples (about 1 1/4 pounds) 1/4 cup apricot preserves Confectioners' sugar, for dusting (optional) Instructions: Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste. Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples. Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter. Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14662,"Tomato and Shaved Fennel Salad 2 yellow tomatoes, sliced into 8 pieces 2 red tomatoes, sliced into 8 pieces 1 head fennel, shaved 2 ounces red onion, shaved 4 teaspoons basil, chiffonade 4 ounces extra-virgin olive oil 4 ounces red wine vinegar kosher salt coarse black pepper Instructions: Place fennel in the center of serving plate. Surround with the tomatoes, alternating colors.
Drizzle with oil and vinegar, salt and pepper. Garnish with red onion and basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 14663,"Thai-Flavored Mussels 1/2 cup light stock, such as vegetable, chicken, fish or dashi 1 shallot, minced 2 garlic cloves, sliced or minced 3 kaffir lime leaves, chopped or shredded, or 1 (4-inch) piece lemon grass, minced 1/2-inch piece ginger, minced 20 mussels (about 12 ounces), (preferably cultivated, or cleaned and bearded) 1 fresh cl pepper, red or green, seeded and chopped or sliced finely 1/2 cup boiling water 1 tablespoon lime juice 1 tablespoon mirin 1 tablespoon fish sauce 1/2 cup chopped fresh coriander Instructions: Bring 2 cups of water to the boil. Put the stock, shallot, garlic, lime leaves, and ginger in a saucepan, cover and let it bubble away at a moderate to high heat for 3 to 5 minutes or until you have a thickish, softish mess at the bottom of the pan. Check to make sure it isn't either burning or just getting too dry for comfort, and add a bit of boiling water if it is. Meanwhile, put the mussels in a sink filled with ice-cold water. Chuck away any that don't sink and then, as you remove them, make doubly sure by chucking away any that don't shut when you tap then sharply. I wouldn't expect you to have to throw many away, so don't worry unduly. Add the cl pepper to the mixture in the pan. After about 30 seconds, or just long enough to get them out of the sink, add the mussels and then throw over them 1/2 cup boiling water, and then the lime juice, mirin, and fish sauce mixed together. Cover, give the pan a shake, and leave on a high heat for about 3 minutes, by which time the mussels should have steamed open. Add half the coriander, shake again, and pour into a noodle bowl. Sprinkle over the remaining coriander and eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14664,"Chicken Enchiladas Rojas with Oregano Guacamole and Crema 3 tablespoons olive oil, plus more for drizzling 1 pound boneless, skinless chicken thighs
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 onion, sliced
1 red bell pepper, sliced into thin strips 4 dried ancho chiles, rinsed 1 onion, cut into a large dice
3 cloves garlic, sliced
One 14.5-ounce can fire-roasted diced tomatoes
1 tablespoon apple cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar
2 tablespoons olive oil Eight 6-inch corn tortillas, warmed until pliable 1 cup shredded Mexican 4-cheese blend
Cilantro leaves, for garnish
1 scallion green, thinly sliced, for garnish
Oregano Guacamole, recipe follows, for serving Crema, recipe follows, for serving 3 ripe avocados, pitted, peeled and diced 3 scallions, thinly sliced
2 fresh oregano sprigs, chopped
2 limes, juiced
Kosher salt and freshly ground black pepper 1 cup sour cream 1/2 avocado, smashed
1 teaspoon kosher salt
1/2 teaspoon fresh lime zest Instructions: For the filling: Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large, high-sided saute pan. Drizzle the chicken with olive oil and sprinkle with salt and pepper. Add the chicken to the pan and sear on both sides until golden brown, 5 to 7 minutes. Transfer the chicken to a sheet tray and place into the oven. Bake until a thermometer inserted into the center of a chicken thigh registers 165 degrees F, about 10 minutes. Rest the chicken for 10 minutes. Shred the chicken with two forks and set aside. For the cl sauce: In a medium saucepan, heat the chiles over medium heat, turning, until toasted and fragrant, 2 minutes. Remove from the pan and discard the stems and the seeds. Set aside the pan for later. Add the toasted chiles, onion, garlic, canned tomatoes, vinegar, cumin, oregano, salt, sugar and 1 cup water to a blender. Puree until smooth, then pour through a fine-mesh strainer.
Add 2 tablespoons olive oil to the saucepan and heat over medium heat. Add the strained cl sauce and cook, stirring occasionally, until the flavors have melded and the sauce has slightly reduced, 20 minutes.
Meanwhile, finish the filling: Heat the remaining 1 tablespoon olive oil in a large skillet. Add the onions and peppers and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the shredded chicken and 1/2 cup of the cl sauce and stir to combine. Set aside.
To assemble: In a medium skillet, heat 1/4 inch olive oil over medium heat until shimmering. Using tongs, dip a tortilla in the hot oil and cook over medium heat, turning once, until pliable, about 10 seconds. Transfer the tortilla to a large plate. Repeat with the remaining tortillas. Spread a thin layer of cl sauce in the bottom of a shallow baking dish. Dip each fried tortilla into the cl sauce, flipping to cover both sides. Repeat with the remaining fried tortillas.
Fill each dipped tortilla with 1/3 cup of the chicken mixture and roll it up. Place the roll into the baking dish, seam-side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce all over the enchiladas and top with the cheese. Transfer to the oven and bake until the sauce bubbles and the cheese melts, 10 minutes. Garnish with cilantro leaves and scallion greens. Serve with Oregano Guacamole and Crema.
Place the avocado, scallions, oregano, lime juice and some salt and pepper in a bowl and mash together with a fork or potato masher to desired consistency. Whisk together the sour cream, avocado, salt and lime zest in a small bowl until well combined. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 14665,"Cranberry and Orange Wild Rice 1/2 cup dried cranberries 1 1/4 cups water 1 cup fresh orange juice 1 tablespoon unsalted butter 1 (8-ounce) package long-grain and wild rice (recommended: Uncle Ben's) 1 orange, zested 1/2 cup sliced almonds Instructions: Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice. In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 14666,"Sweet Soy-Glazed Chicken 1/2 cup sweet soy glaze (such as Kikkoman) 2 tablespoons rice vinegar 2 cloves garlic, grated 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 6 cups pre-cut vegetables, such as broccoli florets, red bell peppers and/or carrots (about 14 ounces) Cooked white rice, for serving Instructions: Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside. Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes. Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture. Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14667,"Apple Glazed Pork Tenderloin 4 apples (recommended: a mix of Golden Delicious and McIntosh) 1/4 cup melted butter 3 pounds pork tenderloin Salt and freshly ground black pepper 1/2 cup apple butter 3 tablespoons Dijon mustard 1/4 cup honey 1 tablespoon chopped fresh rosemary leaves Instructions: Preheat the oven to 350 degrees F. Peel, core, and cut the apples into 1-inch dice and toss with melted butter in a large bowl. Scatter the apples in the bottom of a roasting pan fitted with a rack. Season the tenderloin generously with salt and pepper and place on the rack in the roasting pan. Whisk together all remaining ingredients in a small bowl. Put the tenderloin in oven until internal temperature registers 160 to165 degrees on an instant-read thermometer, about 30 to 40 minutes. During the last 10 minutes of cooking brush with half of the glaze. Remove from oven, brush with remaining glaze and allow to rest for 10 minutes on a cutting board before slicing. Serve with roasted apples. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 14668,"Honey Thyme Blues 1 1/2 ounces Plymouth Gin 1 ounce fresh lemon juice
1 1/2 ounces Honey Syrup, recipe follows Fresh thyme, stems removed
Orange Bitters
Thyme sprig, for garnish
1/2 cup honey 1/2 cup water
Instructions: Place the gin, lemon juice, honey syrup, thyme leaves and 3 dashes of orange bitters into a shaker. Lightly muddle the thyme leaves, add large ice cubes and shake vigorously. Strain into a coupe glass, garnish with remaining thyme sprig and serve. In a small saucepan over medium heat, heat the honey and water until incorporated and the honey has dissolved. Cool to room temperature before using. ","[Gin, Vermouth, Campari]" 14669,"Chicken Pot Pie Soup 4 medium russet potatoes, peeled and diced 2 quarts water 1 1/2 pounds boneless, skinless chicken breast, split 1 tablespoon bouillon flavoring 1/2 cup vegetable oil 1/2 small white onion, diced (1/4 cup) 2 stalks celery (1/2 cup), diced 1/2 cup all-purpose flour 2 teaspoons Italian seasoning 1 teaspoon cracked black pepper 1 1/2 pounds frozen mixed vegetables 1 cup heavy cream Pinch sea salt 1 store-bought pie crust Instructions: Add diced potatoes to a large bowl filled with cold water. Set aside. Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled. In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes. Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes. Preheat the oven as directed on the pie crust package. Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces. Ladle the soup into bowls and garnish with the pie crust. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14670,"Savory Italian Beef Stew 2 pounds beef stew meat, cut into 1-inch cubes 1 bag (14-ounce) frozen pearl onions, C&W 1 can (14.5-ounce) diced tomatoes with Italian herbs, Hunt's 1 package (12-ounce) baby carrots 1 packet (1.6-ounce) garlic herb sauce mix, Knorr 1/2 cup reduced-sodium beef broth, Swanson 1 packet (0.5-ounce) pesto sauce mix, Knorr Instructions: In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker. Cover and cook on low heat setting for 8 to 10 hours. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 14671,"Lemon Curd Mousse 1/2 cup heavy cream 1/2 cup prepared lemon curd Fresh blueberries, rinsed and dried Fresh mint sprigs for garnish Instructions: With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14672,"Eggplant Parmesan Boats One 1 1/2-pound eggplant 2 tablespoons extra-virgin olive oil
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 teaspoon garlic powder
1/2 cup jarred marinara sauce
1 cup shredded mozzarella
1/4 cup grated Parmesan Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up. Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 14673,"Grilled Za'atar Flatbread 1 pound store-bought pizza dough Olive oil 4 tablespoons za'atar Salt Instructions: Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Albari?o]" 14674,"Choco Chewy Scotch Bars 12 oz. bag semi-sweet chocolate chips 15 oz. can fat free sweetened condensed milk 1 cup butter, melted, plus 2 Tbs. butter 2 1/2 cups brown sugar 2 eggs, beaten 2 cups all-purpose flour 1 tsp. salt 1 tsp. vanilla 1/2-cup chopped pecans or walnuts 1/2-cup flaked coconut Instructions: In a microwavable bowl or double broiler, melt together chocolate chips, sweetened condensed milk and two tablespoons butter. Set aside.
To make dough, in a two-quart saucepan over medium heat combine melted butter and brown sugar. Mix until brown sugar is dissolved and remove from heat. Add to saucepan flour, salt, vanilla, chopped nuts, flaked coconut and eggs. Mix well. Spread half of dough mixture in a 15 x 10-inch jelly roll pan greased with non-stick spray. Drizzle melted chocolate mixture over dough in pan. Dot top of chocolate mixture with remaining dough.
Bake at 350 F for 30-40 minutes or until golden brown and set in the middle. Cool well on a wire rack for one or two hours. Cut into 48 bars. Store tightly covered. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 14675,"Frozen Lemon Mousse Cones 1/2 cup lemon juice 1 cup sugar 4 egg yolks 1 egg 1/2 cup butter, diced 3/4 cup heavy cream, whipped Instructions: In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14676,"Chilled Bourbon-Vanilla Latte 2 shots espresso, chilled 1 to 2 tablespoons Vanilla Bean Simple Syrup, recipe follows 1 shot bourbon
1 cup whole milk, warmed and frothed
Cinnamon, for dusting, optional
1/2 cup granulated sugar 1/2 vanilla bean, split, seeds scraped Instructions: Combine the espresso, Vanilla Bean Simple Syrup and bourbon in a cocktail shaker with a few ice cubes. Shake for 10 seconds. Put the ice cubes in a tall glass, pour over the espresso mixture and top with warm, frothy milk. Dust with cinnamon if desired and serve. Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until sugar has melted, about 3 minutes. Add the vanilla bean and seeds. Let cool to room temperature, then remove the vanilla bean. Transfer the syrup to a bowl, cover and chill until cold. ","[Bourbon, Brandy, Port, Madeira]" 14677,"Steak Pizzaiola 3 store-bought ciabatta rolls, split 4 tablespoons olive oil
3 Kansas City strip steaks (3/4 inch thick)
Kosher salt and freshly ground black pepper
One 16-ounce jar sliced roasted red peppers, drained
6 cloves garlic, sliced
1 large yellow onion, sliced thick
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1/2 cup red wine
One 14.5-ounce can stewed tomatoes
One 14.5-ounce can tomato sauce
1/4 cup drained sliced pepperoncini
1 tablespoon fresh oregano leaves
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan Instructions: Preheat the oven to 425 degrees F. Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper. Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest. Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed. Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 14678,"The Ultimate No-Bake Chocolate-Peanut Butter Pie 1 cup heavy cream 3/4 cup powdered sugar
1 tablespoon vanilla extract
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup chopped peanut butter cups
1 pre-made graham cracker pie crust
1 recipe Peanut Butter Sauce, recipe follows 1/4 cup chocolate shell ice-cream topping, such as Magic Shell 1 cup crushed roasted salted peanuts
1/4 cup mini chocolate chips
1/4 cup sweetened condensed milk 1/4 cup creamy peanut butter
1 teaspoon vanilla extract
Instructions: Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes. Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours. Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie. Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 14679,"Buss-Up-Shut (Burst Up Shirt) 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Water 1/4 cup ghee, recipe follows 1/4 cup vegetable oil 1 pound unsalted butter Instructions: Sift dry ingredients into a bowl. Add water and mix to a stiff dough. Knead the dough thoroughly on a lightly floured surface. Combine melted ghee and oil into a bowl. Form dough into 4 balls and roll out into 10-inch circles. Brush all over with ghee and vegetable oil mixture and fold into a ball again. Cover and allow to stand for 20 minutes. Roll out again into 10-inch circles. Heat a cast iron griddle until a drop of water will sputter when dropped on it. Cook for about 1 minute, turn, spread with ghee mixture, keep turning until baked. Remove from griddle and clap with both hands until pliable or burst-up. Wrap in a towel to keep warm until all are cooked. Serve at once. Put the butter in a heavy saucepan over medium heat. Melt the butter, stirring from time to time, then increase the heat to bring the butter to a boil for about 1 to 1 1/2 minutes. Reduce the heat to low. Cook the butter for about 45 minutes or until golden and the milk solids in the bottom of the pan are brown. Rinse a piece of cheesecloth in hot water and wring dry. Fold into 4 layers and line a sieve. Carefully pour the butter through the cheesecloth. The sieved butter (ghee) can be stored in the refrigerator indefinitely or at room temperature for 2 to 3 months.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14680,"Asiago Pesto Bread 1 cup almonds, preferably marcona 1 cup loosely packed fresh basil leaves 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon ground cinnamon 1 1/4 cups shredded Asiago cheese, divided 1/3 cup olive oil 1 loaf sweet French bread or sourdough Instructions: Preheat the oven to 350 degrees F. In a food processor, add the almonds and pulse until they are finely chopped. Add the basil, black pepper and cinnamon and process until incorporated. Add 1 cup of the cheese, pulse a few times, then with the machine still running, slowly add in the olive oil. Cut the bread in half, spread it with the pesto and bake on a cookie sheet for 7 to 10 minutes. At this point, remove the bread, sprinkle it with the remaining 1/3 cup of cheese and turn on the broiler. Broil the bread until the cheese has melted and starting to brown. Remove from the oven, cut it into 8 portions and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 14681,"Pesto Lasagne Pesto, recipe follows Besciamella, recipe follows Butter, for baking dish, plus more for topping 1 1/2 (9-ounce) boxes no boil lasagna noodles 1 cup freshly grated Parmesan cheese 4 cups fresh basil leaves, about 4 ounces 1/3 cup pine nuts 3 cloves garlic 1/2 cup extra-virgin olive oil, plus more for sprinkling 1/4 cup freshly grated Parmesan Cheese 1/4 cup freshly grated Pecorino Sardo or Romano Kosher salt and freshly ground black pepper, to taste 1/2 cup butter 1/2 cup all-purpose flour 4 1/2 cups whole milk Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F.
Butter a 13 by 9 by 4 baking dish and add a thin layer of besciamella (bechamel sauce). Cover with a layer of lasagna noodles, and then another thin layer of besciamella. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer besciamella, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.
Cook the lasagne for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil. Fresh Pesto: Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth.
Keep the pesto in the refrigerator until you're ready to use it.
Mix the pasta and the pesto...serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a sprinkle of olive oil. Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the floury taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 14682,"Hearty Chicken, Potato and Corn Soup 4 chicken leg quarters (leg and thigh; about 2 1/2 pounds) Kosher salt 1 cup diced onion (about 1 medium onion)
4 cloves garlic, minced 1 bay leaf
1 bunch fresh cilantro, stems roughly chopped, 1 cup leaves reserved 1 bunch scallions, roughly chopped, whites and greens separated 1 to 2 teaspoons habanero hot sauce
3 tomatoes, cored, seeded and chopped (about 1 1/4 cups) 1 pound mixed Yukon gold and purple (or red bliss) potatoes, quartered and cut into 3/4-inch pieces 1 ear corn, cut into 1/2-inch-thick rounds
1 to 2 avocados, sliced, for serving 1/2 cup sour cream or creme fraiche, for serving 1/4 cup capers, for serving Instructions: In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes. Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.) Add the potatoes to the soup along with 1 1/4 teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes.
Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside.
Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed. Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 14683,"Pumpkin Spiced and Sugared Pumpkin Seeds 2 cups raw pumpkin seeds 2 tablespoons melted butter
1 tablespoon maple syrup
1 tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1/2 teaspoon hot Hungarian paprika
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet. Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14684,"O Diablo (the Devil's Pot - Macao) 6 to 7 pounds cooked meats (such as leftover roast turkey, roast pheasant, capons, roast beef, roast leg of lamb, pork or veal chops, roast pork, and perhaps some stewed meats) 3 tablespoons olive or vegetable oil 2 large onions, chopped 8 medium tomatoes, chopped 1 (32-ounce) jar mixed pickles, chopped Reserved juice from meats 3 pounds potatoes, peeled and quartered 18 eggs, hardboiled 6 tablespoons sugar 2 teaspoons powdered mustard Vinegar from pickles 1 cup white wine 3 cups rice Instructions: Remove any bones from the meats and cut into 1-inch square pieces. Set aside. Heat the oil in a large pot over medium heat and saute the onion until slightly golden. Add the tomatoes and let cook until the liquid has evaporated. Add the pickles and the chopped meats. Mix well, cover, and cook over low heat for 10 minutes to blend flavors. Add reserved juices and enough water to barely cover meats. Place potatoes over meats, cover, and cook until potatoes are done (about 20 minutes). While O Diablo is cooking, peel the eggs and separate the yolks from the whites. Mash the whites with a fork and add to the pot. Mash the yolks and mix with the sugar and the powdered mustard. Add enough of the vinegar from the pickle jar to form a paste (about 1/2 cup). When the potatoes are done, thicken sauce in pot with the egg yolk mixture. Cook 5 minutes more. Add white wine; increase the heat and bring to a boil. Cook another 3 minutes. Remove from heat and let it set, covered, until dinner is served. Cook rice according to package directions. When ready, reheat O Diablo and serve with rice. Some prefer this dish with bread instead of rice to sop up the juices; either way, it is delicious. Prepare this dish in the morning so that the flavors will have melded by dinnertime. The leftovers of this dish will keep up to 2 weeks in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14685,"Vanilla, Almond and Cocoa Latte 4 ounces milk 1/2 teaspoon instant espresso powder 1 1/2 ounces amaretto liqueur
1 1/2 ounces chocolate liqueur
1 1/2 ounces vanilla vodka
1 teaspoon chocolate shavings
Instructions: Combine the milk and espresso powder in a cocktail shaker and stir until dissolved. Add the amaretto, chocolate liqueur and vanilla vodka, fill the shaker with ice and stir. Strain into rocks glasses with fresh ice, and top with fresh chocolate shavings. ","[Chardonnay, Moscato, Ruby Port]" 14686,"Roasted Corn and Chicken Chowder 2 ears of corn, husked 2 tablespoons unsalted butter 6 scallions, sliced 1 celery stalk, diced 1 large sweet potato, peeled and chopped 1 1/2 teaspoons chopped thyme leaves (from 4 large sprigs) 1 pinch cayenne pepper Kosher salt and freshly ground black pepper 1/4 cup cornmeal 2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed) 1/2 cup whole milk 4 whole-grain dinner rolls, for serving Instructions: Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs. Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes. Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14687,"Roasted Pork Loin with Sausage, Cornbread Stuffing 2 tablespoons grapeseed oil, plus 2 tablespoons 1 small onion, diced 1/2 pound ground Italian pork sausage 2 cups prepared and crumbled cornbread 1 teaspoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh parsley leaves 2 egg whites, whipped to form peaks 4 tablespoons heavy cream 3 tablespoons melted butter Salt and freshly ground black pepper 1 (2-pound) piece pork loin Instructions: In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool. When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste. Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form. Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit. Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F. Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 14688,"Country Sloppy Joes with Fried Onions 2 tablespoons olive oil One 2-pound beef brisket, fat cap trimmed, sinew removed 1 tablespoon Miss Brown's House Seasoning, recipe follows 1 medium onion, diced 1 red bell pepper, diced 2 cups beef broth 1 bay leaf Kosher salt and freshly ground black pepper 4 hamburger buns Dill pickle chips, for serving One 14.5-ounce can diced tomatoes, undrained 2 cups ketchup 1/2 cup firmly packed light brown sugar 1/3 cup molasses 2 tablespoons apple cider vinegar 1 tablespoon garlic powder 1 tablespoon Dijon mustard 1 tablespoon sweet paprika 1 teaspoon cayenne pepper Vegetable oil, for frying 1/2 medium red onion, sliced into 1/4-inch-thick rings 1 cup buttermilk 1 cup all-purpose flour Kosher salt and freshly ground black pepper 1 teaspoon Miss Brown\u2019s House Seasoning, recipe follows 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Start the brisket: Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the brisket with the House Seasoning. Place the brisket, fat-side down, in the hot Dutch oven and brown until a deep golden crust forms, 5 to 7 minutes. Turn the brisket over and brown on the other side, another 5 minutes. Remove the brisket from the Dutch oven. Add the onions and bell pepper to the drippings in the Dutch oven and stir until well coated in oil. Add the beef broth and bay leaf and bring to a boil. Return the brisket to the Dutch oven. Cover and place in the oven. Bake for 3 hours. Meanwhile, make the sloppy joe sauce. Combine the diced tomatoes, ketchup, brown sugar, molasses, apple cider vinegar, garlic powder, mustard, paprika and cayenne pepper in a medium saucepan. Bring to a boil. Reduce the heat and simmer over medium-low until slightly thickened and reduced by one-fourth, about 30 minutes. After the brisket has baked for 3 hours, pour 2 cups of the sauce over the brisket. Cover the Dutch oven and continue baking the brisket until tender, 30 minutes longer. (Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.) Shred the meat using two forks and stir in 1 more cup of sauce. Season with salt and pepper. During the last 30 minutes, make the fried onions: Pour oil halfway up the sides of a large cast-iron skillet and heat to 350 degrees F. Place the onion in the buttermilk in a small bowl. Place the flour in a shallow baking dish and season with salt and pepper. Working with a few onions at a time, dredge them in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes. Remove the onions to a baking sheet with a wire rack and sprinkle with the House Seasoning while still hot. Repeat with the remaining onions and set aside. To assemble the sandwiches, spoon some of the brisket on the hamburger bun bottoms. Top with the fried onions, pickles and bun tops. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 14689,"Cheesy Potatoes Nonstick cooking spray 1 (32-ounce) package frozen potato pieces No-salt multi-purpose seasoning 1 package shredded Cheddar/jack blend cheese 1/2 cup crumbled cooked bacon 1/2 cup sliced scallions Sour cream, for garnish Instructions: Preheat oven to 450 degrees F. Coat a large skillet thoroughly with nonstick spray. Over medium heat, heat potatoes for about 10 minutes, stirring frequently and sprinkling generously with no-salt seasoning. Transfer to casserole dish and sprinkle with shredded cheese and crumbled bacon. Bake in oven about 5 minutes; sprinkle with scallions, then return to oven for another few minutes, until cheese is melted. Serve immediately with a hearty dollop of sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14690,"Instant Pot Tacos 2 pounds lean ground beef, frozen 1 yellow onion, finely diced 2 cloves garlic, chopped 2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon cornstarch Kosher salt and freshly ground black pepper Taco shells, heated according to package instructions Assorted toppings for serving, such as sour cream, shredded Cheddar, shredded lettuce, chopped tomatoes, avocado, sliced black olives, hot sauce Instructions: Put 1 cup of water and the beef into a 6-quart Instant Pot?. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes. Serve with the taco shells and toppings.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14691,"Italian Fondue 1 garlic clove 1 3/4 cups dry Italian white wine 1/2 pound Fontina cheese, shredded 1/2 pound Taleggio cheese, shredded 3 tablespoons Grappa or flavored Grappa, such as cherry Heavy cream 1 tablespoon Balsamic vinegar Nutmeg, to taste Paprika, to taste 1 tablespoon crushed red pepper flakes Instructions: Rub a heavy bottomed saucepan with garlic, add the wine and Grappa and heat over moderately high heat, being careful not to let boil. Reduce by 3/4. Have all ingredients measured and close by, as you will need to stir with one hand and add cheese with the other. When wine starts to show small, tiny bubbles, but is not yet boiling , gradually add cheese while stirring constantly. When you start to feel a slight resistance to the spoon, add heavy cream to desired consistency, and the Balsamic vinegar. Continue to cook until the fondue begins to thicken. Add to taste nutmeg, paprika, and red pepper flakes. Quickly transfer to a fondue pot. Classically, fondue is served with fresh fruit, nuts, and crusty French bread. For the Italian Fondue, it might be fun to serve an antipasto dish, breadsticks wrapped with proscuitto, sun-dried tomatoes, or even left over vegetables like asparagus and broccoli. ","[Prosecco, Pinot Grigio, Gavi, Vermentino]" 14692,"Enchiladas de Pollo en Mole Coloradito 8 ancho chiles, seeds removed 8 pasilla chiles, seeds removed 4 dried guajillo chiles, seeds removed 1/4 cup raisins 5 large tomatoes, cut into quarters through the stem 2 tomatillos, husks removed, cut into quarters through the stem 1 large yellow onion, diced 6 unpeeled garlic cloves Sunflower oil, for cooking Kosher salt 1 cup 1-inch cubes sourdough bread 4 whole cloves 1 teaspoon cumin seeds 1 cinnamon stick, broken into pieces 4 tablespoons sesame seeds 3 cups chicken broth 12 corn tortillas Meat picked from 1 rotisserie chicken Instructions: Combine the ancho, pasilla and guajillo chiles and raisins in a medium bowl. Add enough hot water to cover, cover the bowl and soak until the chiles are softened and the raisins plump, 15 to 20 minutes. Strain. Remove and discard the stems from the chiles. Set the raisins and chiles aside. Meanwhile, preheat the oven to 350 degrees F. Place the tomatoes, tomatillos, onion and garlic on a rimmed baking sheet. Drizzle with enough oil to coat and sprinkle with salt. Roast until the vegetables are soft and slightly charred, about 25 minutes. Place the sourdough on a small rimmed baking sheet, drizzle lightly with oil and season with salt. Spread out in an even layer and toast until golden brown, 6 to 9 minutes. Place the cloves, cumin and cinnamon stick in a small heavy skillet. Place over medium heat and cook, stirring constantly, until toasted and fragrant, about 6 minutes. Transfer to a small plate. Add 3 tablespoons of the sesame seeds to the same skillet over medium heat and toast, stirring often, until golden brown, about 3 minutes. Transfer to the plate with the toasted spices. Drain the chiles and raisins. Working in 2 batches, combine the chiles and raisins, roasted vegetables, toasted sesame seeds, cinnamon stick, cloves, cumin, sourdough and broth in a blender. Puree until smooth, return to the bowl and set aside. To refry the sauce, pour enough oil into a 6-quart saucepan to cover the bottom. Place over high heat. Once the oil just begins to smoke, partially cover the pot to protect from the sauce splattering and carefully pour in the blended ingredients (see Cook's Note). Immediately cover the pot, lower the heat to low and cook, stirring occasionally, for 30 minutes; this will allow the flavors to marry and intensify. Preheat the oven to 350 degrees F. To assemble the enchiladas, add about 1 tablespoon oil to a large cast-iron skillet over medium heat. Fry the tortillas one at a time, turning them once, just until soft and pliable; this will make them easier to roll and prevent them from cracking. Set them aside in a stack on a plate, covered, to keep warm. When ready to assemble, flip the stack of tortillas to use the ones on the bottom first, fill each tortilla with chicken, roll to enclose and place side-by-side in a row in a large baking dish. Once the dish is full, cover the enchiladas completely with the mole and bake until the chicken is warmed through, 10 to 15 minutes. Meanwhile, place the remaining 1 tablespoon sesame seeds in a small heavy skillet set over medium heat. Toast, stirring constantly, until just lightly browned, about 2 minutes. Sprinkle the enchiladas with the sesame seeds and serve.
","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 14693,"Salt and Pepper Shrimp with Quinoa and Bok Choy 1/3 cup plus 3 tablespoons cornstarch Kosher salt and freshly ground pepper 1 1/2 pounds peeled and deveined large shrimp 1 cup plus 1 tablespoon vegetable oil 4 small heads baby bok choy, quartered lengthwise 1 tablespoon oyster sauce 1 1-inch piece fresh ginger, peeled and minced 1 cup frozen cooked quinoa, thawed 3/4 cup frozen shelled edamame, thawed 4 cloves garlic, chopped 1 small jalapeno pepper, halved lengthwise and thinly sliced 1/4 cup sweet Thai chili sauce Instructions: Whisk 1/3 cup cornstarch, 3/4 teaspoon salt and 1 teaspoon pepper in a large bowl. In a medium bowl, whisk the remaining 3 tablespoons cornstarch and 3 tablespoons water until dissolved. Toss the shrimp in the cornstarch-water mixture to coat. Remove, shake off any excess and transfer to the bowl of seasoned cornstarch. Toss well to coat. Heat 1 cup vegetable oil in a large skillet over medium-high heat until very hot. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a separate large nonstick skillet over medium-high heat. Add the bok choy to the nonstick skillet and cook, stirring, until crisp-tender, about 3 minutes. Stir in the oyster sauce and ginger, then add the quinoa and edamame. Stir until heated through, about 1 minute. Season with salt and pepper. Working in two batches, cook the shrimp in the other skillet, turning, until lightly golden and crisp, about 1 minute per side. Remove to a rack set over paper towels to drain. Remove all but 1 tablespoon oil from the skillet, then add the garlic and jalape?o. Cook over medium-high heat, stirring, 30 seconds. Return the shrimp to the skillet and cook, tossing, 30 seconds. Divide the shrimp and quinoa mixture among plates. Serve with the chili sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 14694,"Mango Jicama Slaw 1 mango, julienned 1/2 cup carrots, julienned 1 pound jicama, peeled and julienned 1 red bell pepper, seeded and julienned 1/4 cup chopped fresh cilantro 1/2 cup fresh lime juice Salt and freshly ground pepper Instructions: Combine all ingredients and refrigerate until serving. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 14695,"Cherry Cheesecake Dip 2 teaspoons cornstarch One 10-ounce bag frozen cherries (about 2 cups) 1/4 cup sugar Kosher salt 1 teaspoon lemon juice 8 ounces cream cheese, softened 1/2 cup sweetened condensed milk 1/3 cup sour cream 1/2 teaspoon vanilla extract Crushed graham crackers, for garnish Suggested dippers: graham crackers, vanilla wafer cookies, pretzels Instructions: Mix the cornstarch with 1 tablespoon cold water in a small bowl and reserve. Combine the frozen cherries, sugar and a pinch of salt in a medium saucepan and place over medium-high heat. Stir frequently to dissolve the sugar as the cherries defrost and release their liquid. Bring to a boil and reduce to a simmer, then cook until the cherries are soft and the liquid has thickened slightly, about 5 minutes. Stir in the cornstarch mixture to thicken the sauce; simmer for just another minute, then remove from the heat. Stir in the lemon juice and let cool completely. Put the cream cheese in a large bowl and beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Add the condensed milk, sour cream, vanilla and 1/8 teaspoon salt. Beat again until very fluffy. Transfer to a shallow bowl or baking dish and smooth out. Top with the cooled cherry sauce. Sprinkle with crushed graham crackers and serve with dippers. ","[Burgundy, Merlot, Pinot Grigio, Riesling]

" 14696,"Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs 1 tablespoon/15ml olive oil 2 carrots, chopped 2 celery ribs, chopped 1 onion, chopped 3 tablespoons/45ml ketchup 1 tablespoon/15ml peppercorns 12 large tomatoes, halved 3 heads garlic, halved horizontally 3 bunches fresh basil 1 bunch fresh parsley 2 cups/500ml cherry tomatoes 1 tablespoon/15ml olive oil 4 fresh thyme sprigs Salt and freshly ground black pepper 2 tablespoons/30ml olive oil 2 zucchini, cut into very small dice 1 shallot, finely chopped Salt and freshly ground black pepper 2 tablespoons/30ml butter 1 bunch fresh chives, finely chopped 1 bunch fresh parsley, chopped 4 to 6 Yukon gold potatoes, cooked until tender but still firm 1 onion, finely chopped 1/2 cup/125ml finely chopped fresh chives 2 eggs, beaten 1 teaspoon/5ml cayenne Salt and freshly ground black pepper Canola or olive oil, for frying Soft ricotta cheese Fried eggs, sunny-side up Instructions: For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain. For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool. For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley. For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties. Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes. Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14697,"Squid Vicious 1/2 pound squid tentacles and tubes 1 tablespoon soy sauce 2 teaspoons cornstarch 1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste) 1 teaspoon balsamic vinegar 2 teaspoons sesame oil 1/2 teaspoon thinly sliced garlic 1/4 teaspoon minced ginger 2 dried arbol chiles 1/3 cup medium dice sweet onion 1/4 cup torn-into-strips oyster mushrooms 1/3 cup medium dice red bell pepper Freshly ground white pepper Instructions: On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size. In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch. In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14698,"Stuffed Mushrooms Olive oil 4 ounces pancetta, cut into 1/4-inch dice
2 onions, finely diced
Kosher salt 1 pound cremini mushrooms, cleaned and stems removed, finely chopped and reserved 1 pound cremini mushrooms, cleaned and stems removed, finely chopped and reserved
2 tablespoon finely chopped fresh rosemary
2 cloves garlic, smashed
4 sweet Italian sausage links, casings removed
1/2 cup breadcrumbs
1 to 2 large eggs, lightly whisked
Instructions: Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil, add the pancetta, and bring to medium-high heat. Cook the pancetta until it starts to brown and crisp on the edges, 6 to 8 minutes. Add the onions and season with salt. Continue cooking until the onions are soft and aromatic, about 5 minutes. Add the chopped mushroom stems, rosemary and garlic, and cook for another 2 to 3 minutes, stirring frequently. Remove from the heat and place in a mixing bowl to cool. Once cooled, add the sausage and breadcrumbs. Pour in 1 whisked egg and combine. Add another egg if the mixture is still dry. Make a 1- to 2-inch tester patty out of the stuffing mixture. In a small saute pan, heat a bit of oil and cook the patty until it's done. When cool enough, taste your tester patty to make sure it's delicious, if it's not, re-season. When your tester tastes fabulous, generously fill each mushroom cap with the stuffing mixture and arrange them on a rimmed baking sheet. Pour 1/4 to 1/3 cup water into the pan to keep the mushrooms moist. Bake until the filling is cooked through and brown and crispy on the top, 8 to 10 minutes. Transfer to serving platters. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14699,"A Chocolate Cake That's Got It All Butter, for coating cake pans 2 cups sugar 1 3/4 cups cake flour 2 tablespoons cornstarch 1 teaspoon baking soda 3/4 teaspoon salt 2/3 cup unsweetened cocoa, preferably Dutch process 1 teaspoon instant coffee 3/4 cup boiling water 1/2 cup sour cream 1 teaspoon vanilla extract 4 large egg whites, at room temperature (you may want to save yolks to use in the frosting) 14 tablespoons (1 3/4 sticks) unsalted butter, melted, but not hot Soft and Creamy Double Chocolate Frosting, recipe follows Special equipment: 2 (8-inch) cake pans 1/2 cup egg substitute, or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary 1/2 cup unsweetened cocoa 1/2 teaspoon instant coffee 1 teaspoon vanilla extract 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, at room temperature 4 ounces unsweetened chocolate, melted 3 cups confectioners' sugar (sifted if it contains hard lumps) 4 teaspoons light corn syrup Instructions: Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Generously grease the cake pans with butter and dust with flour. Whisk sugar, flour, cornstarch, baking soda, and salt in a large bowl; set aside. Place cocoa and coffee in a medium bowl. Whisk in 3/4 cup boiling water to form a smooth paste. Stir in sour cream and vanilla and set aside. With a hand mixer in a medium bowl, beat egg whites to soft peaks. Without cleaning beaters, mix melted butter into dry ingredients until mixture is smooth. Immediately add cocoa mixture, and beat until batter is smooth, 2 to 3 minutes. Carefully fold egg whites into batter until just incorporated. Divide batter evenly between pans and bake until a skewer inserted into center comes out with wet crumbs, 30 to 35 minutes. Remove from oven, and let cakes sit in pans to cool slightly, about 5 minutes. Invert each cake onto a plate, then onto a cooling rack and split each cake to make 4 layers. Frost with Chocolate Frosting and serve. Mix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl with a whisk. Beat butter in a medium bowl with an electric mixer until light and fluffy. Add melted chocolate and cocoa mixture; continue to beat until smooth. Add confectioners' sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy. Add corn syrup, and beat until frosting is smooth and glossy. If frosting is still stiff, add droplets of milk until it is of spreading consistency. (Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable). Yield: for 4 layer 8-inch cake ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 14700,"Cranberry-Persimmon Sauce 12 ounces fresh cranberries 1 1/2 cups sugar 2 ripe persimmons, peeled and cubed 3/4 cup orange juice 1 orange, zested 2 tablespoons ground cloves 1 tablespoon triple sec (optional) 1/2 cup chopped walnuts (optional) Instructions: In a large saucepan, combine the cranberries, sugar, persimmons, juice, and zest. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Simmer about 10 minutes, until most of the berries have \popped. Stir in the ground cloves, and the triple sec and walnuts if desired. Remove from the heat and allow to cool. Refrigerate until ready to serve, at least 2 hours.; ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 14701,"Summer-ish Succotash Salad 2 cups frozen corn kernels, defrosted 1 can butter beans, drained 1 small red bell pepper, chopped 1/2 small red onion, chopped 1 tablespoon red wine vinegar 2 tablespoons chopped parsley leaves, a handful 2 tablespoons peanut or vegetable oil Salt and pepper Instructions: Combine veggies and dress with vinegar and oil, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 14702,"Pork Shoulder Rajas with Quick Kimchi in Lettuce Leaves with Kojuchang Sauce Quick Kimchi 2 pounds napa cabbage, halved and thinly shredded 4 tablespoons kosher salt 6 cloves garlic, chopped 1 or 2 serrano chiles, chopped, depending on how spicy you like it 1-inch piece fresh ginger, peeled and chopped 1 1/2 tablespoons Asian fish sauce 3 tablespoons rice vinegar 2 tablespoons water 6 green onions, green and pale green part, thinly sliced 2 tablespoons toasted sesame seeds 1 (12-ounce) can cola soda (recommended: Coke) 1/4 cup soy sauce 2 tablespoons rice vinegar 2 tablespoons sesame oil 8 cloves garlic, chopped 1/4 cup coarsely chopped fresh cilantro 1/2 teaspoon coarsely ground black pepper 1 1/2 pound pork shoulder steak, no more than 3/4-inch thick, not trimmed Boston lettuce leaves Kojuchang Sauce 2 tablespoons kochujang 2 cloves garlic, finely chopped 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 2 teaspoons toasted sesame seeds 2 teaspoons honey 2 green onions, halved lengthwise and thinly sliced crosswise Instructions: For the kimchi: Put the cabbage in a large bowl, toss with the salt and let stand, tossing occasionally, about 2 hours. Rinse the cabbage well, then drain and squeeze out the excess water with your hands. Transfer to a large clean bowl. Combine the garlic, serrano, ginger, fish sauce, vinegar and 2 tablespoons of water in a food processor and process until smooth. Pour over the cabbage, add the green onion and sesame seeds and toss to combine. Cover and let marinate at room temperature for at least 1 hour, stirring a few times. For the pork: Whisk together the cola, soy, vinegar, sesame oil, garlic, cilantro and black pepper in a large baking dish until combined. Add the pork steak and turn to coat. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours. Heat the grill to high. Remove the pork steak from the marinade 30 minutes before grilling to take the chill off. Grill the steak until golden brown, charred on both sides, cooked to medium doneness, and an instant-read thermometer inserted into the center registers 150 degrees F, about 15 minutes. Remove from the grill to a cutting board and let rest, loosely tented with foil for 10 minutes. Cut against the grain into thin strips. Fill lettuce leaves with some of the pork, a drizzle of the sauce and top with the kimchi. Arrange on a serving platter and serve. For the sauce: Whisk all the ingredients together in a small bowl. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Sparkling Shiraz]" 14703,"Italian Style Tomato Bread 1/4 cup extra-virgin olive oil 1 small red cl, chopped or thinly sliced 1 large clove garlic, thinly sliced 1 round loaf crusty bread with or without sesame seeds 1 large ripe tomato Salt 2 tablespoonfuls capote capers or sliced caper berries A scant handful pitted black olives, coarsely chopped 8 thin anchovy fillets, drained, optional Instructions: Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the cl and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes. Halve the bread across horizontally and toast or char. Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with cl oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve. ","[Barolo, Chianti, Tempranillo, Garnacha]" 14704,"Pan-fried Trout with Lemon and Parsley Served with Garden Root Vegetables 1 pound assorted root vegetables (4 ounces each: red potatoes, baby carrots, spring onions, and turnips or any other combination of root vegetables) 2 tablespoons olive oil 1 sprig thyme Salt and pepper 2 tablespoons butter 1 teaspoon minced parsley leaves, for garnish Lemon wedges, for garnish 2 whole trout Salt and pepper Flour 3 ounces unsalted butter 1 sprig sage 1/2 lemon, juiced 1 teaspoon minced parsley Instructions: Preheat the oven to 350 degrees F.
Prepare the vegetables. Cut the red potatoes in quarters. Peel and trim the baby carrots. Trim and cut the spring onions in half lengthwise. Peel and quarter the turnips.
In a medium saute pan, over high heat, add the olive oil. Add the prepared vegetables, sprig of thyme and saute for about 2 minutes. Season with salt and pepper and add butter. Continue to saute until lightly golden, another 2 to 3 minutes. Transfer to a preheated oven and roast for about 10 minutes or until caramelized.
Meanwhile, make 3 diagonal slices on each side of the trout. Season with salt and pepper inside and outside. Dredge in flour. In a large saute pan, over high heat, add 2 ounces of butter. Pan-fry the prepared trout until golden, about 5 minutes. Turn and add a sprig of sage and the remaining 1-ounce of butter. Continue to pan-fry until golden on both sides, basting the topside of the fish with the cooking butter, another 5 minutes.
Add lemon juice and parsley. Add the cooked vegetables to the trout and serve on pan for an informal al fresco dining, or on heated serving plates, place a pan-fried trout and surround with half of the caramelized vegetables. Sprinkle with parsley. Serve with lemon wedges on the side and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14705,"Spicy Corn Pretzel Crisps Garlic Parmesan Pretzel Crisps? Corn off the Cob Jalapeno Pepper Crumbled Cotija Cheese Instructions: Grill corn on the cob. After cooling, cut corn off the cob. Finely chop jalapeno pepper. Top a Garlic Parmesan Pretzel Crisps? with corn, jalapeno pepper and crumbled Cotija cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 14706,"Mug Omelet Salted butter, for greasing the mug 3 large eggs
2 tablespoons milk
2 tablespoons shredded Monterey Jack cheese
2 tablespoons finely diced ham
1 tablespoon finely diced green bell pepper
Pinch kosher salt
Pinch freshly ground black pepper
Instructions: Grease the inside of a microwave-safe 12-ounce mug with the butter. Add the eggs and milk, then beat with a fork until well combined. Stir in the cheese, ham, bell pepper, salt and pepper. Microwave on a medium-high setting for 1 1/2 minutes, then stir and microwave until the eggs are set, an additional 1 to 1 1/2 minutes. Let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14707,"Neelys Nog 4 cups vanilla ice cream, softened 1 1/2 cups cold milk 1 1/2 teaspoons eggnog flavoring Freshly grated nutmeg, for garnish Instructions: In a large bowl, combine all ingredients. With an emersion blender, mix until creamy removing any lumps. Pour into glasses. Garnish with nutmeg and serve. ","[Chardonnay, Brandy, Cream Sherry]" 14708,"Green Bean-Citrus Salad with Almonds Kosher salt 2 pounds green beans, trimmed and halved 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 2 tablespoons champagne vinegar or white wine vinegar 2 teaspoons dijon mustard 2 teaspoons honey 1/2 cup extra-virgin olive oil 2 blood oranges, cut into segments 1 navel orange, cut into segments 1 ruby red grapefruit, cut into segments 1/2 cup chopped fresh cilantro or mint 1/4 red onion, thinly sliced 1 red jalapeno pepper, thinly sliced (remove seeds for less heat) Freshly ground pepper 1/4 cup sliced almonds, toasted Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.) Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14709,"Whole-Wheat Skillet Lasagna and Escarole Salad Salt 1 pound whole-wheat gemelli or cassarecci 5 to 6 tablespoons extra-virgin olive oil, divided 1/4 pound pancetta, chopped 1 1/2 pounds ground sirloin 1 bay leaf Ground black pepper 1/2 teaspoon ground allspice 1 carrot, peeled and grated 1 onion, grated 4 cloves garlic, grated 4 sprigs rosemary, leaves finely chopped 1 cup beef stock 1 (28-ounce) can Italian tomatoes 2 cups ricotta cheese 1 ball smoked mozzarella, thinly sliced 2 heads escarole, cleaned and dried, coarsely chopped 1/2 small red onion, very thinly sliced 2 lemons, juiced Instructions: Heat a pot of water for pasta, season with salt and cook pasta to al dente. Preheat oven to 450 degrees F or broiler. While pasta water comes to a boil, heat 2 tablespoons oil in a high sided skillet over medium-high to high heat. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes, season with salt, pepper and allspice. Add grated vegetables and garlic, rosemary. Cook 7 to 8 minutes, stir in stock. Add tomatoes and break up with a spoon. Drain pasta and add to sauce then stir in ricotta. Top pasta with a layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella. Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper. ","[Barolo, Barbaresco, Dolcetto, Gavi]

" 14710,"Rugelach 8 ounces cream cheese, at room temperature 1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup walnuts, finely chopped 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash Instructions: Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges--cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 14711,"Chicory Chocolate Cookies 4 large eggs 1/2 cup vegetable oil
2 teaspoons pure vanilla extract
4 ounces semisweet chocolate, melted until smooth and cooled
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground chicory
3/4 teaspoon kosher salt
1/2 cup powdered sugar
Instructions: Whisk the eggs, oil, vanilla, melted chocolate and granulated sugar together in a large bowl until incorporated. Whisk together the flour, baking powder, chicory and salt in a separate bowl. Add the dry ingredients to the wet and stir until combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours. Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Add the powdered sugar to a small plate. Using an ice cream scoop, scoop up about 2 tablespoons of dough and roll in the powdered sugar until thickly coated, then place on the prepared sheet tray. Repeat with the remaining dough, spacing each cookie about 2 inches apart. Bake until set around the edges, 10 to 12 minutes. Let cool slightly, then remove from the sheet tray to cool on wire racks. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 14712,"Roasted Fig and White Chocolate Noodle Pudding Nonstick cooking spray 8 ounces rigatoni 1 pint mac and cheese ice cream, melted (see Cook's Note) 2 large eggs, lightly beaten 6 ounces white chocolate, chopped (about 1 cup) 18 Roasted Fig halves, recipe follows 6 tablespoons packed light brown sugar 2 tablespoons unsalted butter, at room temperature Instructions: Preheat the oven to 350 degrees F. Spray the ramekins with nonstick cooking spray and set on a rimmed baking sheet. Bring a large pot of unsalted water to a boil. Cook the rigatoni according to the package directions until completely tender (not al dente). Drain and let cool until you can handle comfortably, but do not rinse. You want all the natural starch on the pasta to remain. Slice each noodle into 1/4-inch-thick rounds and set aside.
Combine the melted ice cream, eggs and white chocolate together in a large bowl until well combined. Fold in the pasta. Divide the mixture evenly among the ramekins and press 3 roasted fig halves, cut-side up, in a star pattern in the middle of each ramekin.
Mash the brown sugar and butter together in a small bowl with a fork, then sprinkle evenly over the top of each ramekin.
Bake until bubbly and lightly golden on top, about 30 minutes. Serve warm or at room temperature.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 14713,"Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar 8 osso bucco, veal shins, center cut, about 1 1/2 inches thick 4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks 5 tablespoons butter 7 shallots, minced 2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced 2 cups natural apple cider 1/2 cup calvados or applejack 1/2 cup cider vinegar 1 cup chicken stock 1/2 cup heavy cream 3 tablespoons minced tarragon 1/2 cup dried Zante currants Sea salt Instructions: Preheat the oven to 350 degrees F. Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH. In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil. Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove. Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency. Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14714,"Earl's Fish Stew 1 pound bacon, coarsely chopped 3 white onions, diced 2 stalks celery, chopped 1 green bell pepper, chopped 1 (10-ounce) can tomato soup 3/4 cup ketchup 3 pounds skinless, firm, white fish fillets, cut into large chunks Kosher salt and freshly ground black pepper Dash hot pepper sauce, or to taste (recommended: Tabasco) 1 small jar pimentos, diced Instructions: Fry bacon in a large skillet. As it begins to crisp, add the onion, celery and bell pepper. Cover and saute about 10 minutes.
Meanwhile, in a large Dutch oven, combine the tomato soup and ketchup and bring to a simmer. Season the fish with salt and pepper. Add to the soup along with the vegetables and bacon. Add diced pimentos. Add hot sauce, to taste. Cover and simmer until vegetables are tender, about 20 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14715,"Chocolate Chip Caramel Bars Pillsbury? Baking Spray with Flour 1 cup Crisco? Butter Flavor All-Vegetable Shortening or 1 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1 cup granulated sugar 1/2 cup firmly packed light brown sugar 2 large eggs, lightly beaten 2 tsps. vanilla extract 2 cups Pillsbury BEST? All Purpose Flour 1 tsp. baking soda 1 tsp. salt 2 cups (12 oz. pkg.) semi-sweet chocolate chips 1 (14 oz.) bag caramels, unwrapped 2 tbsps. cold water Instructions: HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray. COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended. COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan. COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully. BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 14716,"Spinach and Mushroom Stuffed Chicken Breasts 4 boneless, skinless chicken breasts, 6 ounces Large plastic food storage bags or waxed paper 1 package, 10 ounces, frozen chopped spinach 2 tablespoons butter 12 small mushroom caps, crimini or button 2 cloves garlic, cracked 1 small shallot, quartered Salt and freshly ground black pepper 1 cup part skim ricotta cheese 1/2 cup grated Parmigiano or Romano, a couple of handfuls 1/2 teaspoon fresh grated or ground nutmeg Toothpicks 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 tablespoons flour 1/2 cup white wine 1 cup chicken broth Instructions: Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 14717,"Mock Fruit Strudel with Ice Cream 4 tablespoons butter 2 fresh Granny Smith apples, peeled, cored, and finely diced 2 tablespoons raisins 2 tablespoons golden raisins 1 (16-ounce) can pears, well-drained and finely diced 1 (16-ounce) can peaches, well-drained and finely diced 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/3 cup brown sugar 20 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4) 1 cup melted butter 1 small pound cake, defrosted, and cut into small cubes 1 cup panko bread crumbs 1 or 2 eggs, lightly beaten, for egg wash 1 tablespoon granulated sugar 1 pint vanilla ice cream 1 (6-ounce) jar caramel sauce (the kind used as an ice cream topping), warmed just before serving Instructions: In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins. Saute for about 5 to 7 minutes until they begin to caramelize. Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes. Remove from heat and allow to cool to room temperature. Preheat oven to 350 degrees F. If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter. Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 10. Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way. Fold cubed pound cake and bread crumbs into the fruit mixture. (This will absorb enough of the moisture to prevent the phyllo from breaking down.) Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go. Brush with egg wash and sprinkle with granulated sugar. Bake in oven until golden brown, about 30 to 40 minutes. Remove from oven and cool completely. Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14718,"Tomatillo Dressing 4 tomatillos, roughly chopped 14 cup roughly chopped scallions 2 cloves garlic 1 jalapeno pepper, roughly chopped with seeds 1 cup mayonnaise 1 cup sour cream 1/3 cup buttermilk 12 bunch fresh cilantro, leaves picked Juice of 2 limes 1 12 teaspoons salt Instructions: Place the tomatillos, scallions, garlic, jalapeno, mayonnaise, sour cream, buttermilk, cilantro, lime juice, and salt in blender and blend until smooth. Store leftover dressing, covered tightly, in the refrigerator for up to 1 week.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 14719,"Johnny Garlic's Cedar Plank Salmon 2 tablespoons oil 2 jalapenos, cut into rings 1 tablespoon garlic, minced 1/2 cup white wine 3 tablespoons whole-grain mustard 1 cup apricot preserves Four 6-ounce salmon fillets, skinned and boned 2 teaspoons sea salt 1 teaspoon freshly ground black pepper Four 3-inch fresh rosemary sprigs 1 lemon, zested Instructions: Preheat oven to 400 degrees F. In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool. Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture. Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven. Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 14720,"Nectarine-Raspberry Slab Pie 3 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar, plus more for sprinkling 1/2 teaspoon kosher salt 3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch dice and kept very cold 1 tablespoon white or cider vinegar 1/3 cup ice water, plus more if needed 1 3/4 pounds ripe nectarines (about 6), peeled and cut into 1/2-inch wedges 2/3 cup firmly packed light brown sugar Juice of 1 lemon 2 tablespoons cornstarch 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1 cup raspberries 2 tablespoons unsalted butter, cut into small pieces 1 large egg, beaten Instructions: For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water. Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days. Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F. For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine. To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough. Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter. With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang). Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.) Let cool. Slice into wedges and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14721,"Ancho-Marinated Whole Roast Fish, Oaxaca-Style A scant 1/2 teaspoon black pepper, preferably freshly ground A pinch cumin seeds, preferably freshly ground A pinch cloves, preferably freshly ground 1 cup fish (or chicken) broth, plus a little more if needed Salt, about 3/4 teaspoon, plus a little more if needed About 3 tablespoons olive oil 2 tablespoons cider vinegar 1 tablespoon sugar Two 1- to 1 1/4-pound whole fish (such as snapper, bass or pompano), gutted and scaled 1 small white onion, sliced 3/8-inch thick and separated into rings 2 tablespoons chopped cilantro, plus a few sprigs for garnish 3 radishes, thinly sliced Instructions: Making 3/4 cup Essential Sweet-and-Spicy Ancho Seasoning Paste: Roast the unpeeled garlic directly on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. While the garlic is roasting, toast the chiles on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; in a few seconds, when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. Combine the oregano, black pepper, cumin and cloves in a food processor or blender, along with the chiles, garlic and 1/2-cup of the broth. Blend to a smooth puree, scraping and stirring every few seconds. (If the mixture won't go through the blender blades, add a little more liquid.) Press through a medium-mesh strainer into a bowl. Taste and season with salt, usually about a generous 3/4 teaspoon (it should taste a little salty). Marinating the fish: Heat 1 tablespoon of the oil in a small (1- to 1 1/2-quart) saucepan over medium-high. When hot enough to make a drop of the puree really sizzle, add it all at once, and cook, stirring constantly, until very thick, about 5 minutes. Stir in the vinegar and sugar and cool to tepid. With sharp scissors, trim off all fins and cut out gills from both fish, then make 3 diagonal slashes on each side of the fish, penetrating to the bone. Place the fish in an oiled 13 x 9-inch baking dish, then smear all but 2 tablespoons of the cl paste (reserve the remainder) over both sides of each fish. Cover and refrigerate an hour or two (but not more than 6). Baking the fish: Turn on the oven to 400 degrees. With a brush, daub 1 tablespoon of the remaining oil over the fish. Bake uncovered until the flesh comes away from the bone near the top of the head, 12 to 14 minutes. Finishing and serving the dish: While the fish is baking, heat the remaining 1 tablespoon oil in a medium-size (8- to 9-inch) skillet over medium-high. Add the onion rings and stir-fry until browned but still crunchy, about 5 minutes. Add the reserved 2 tablespoons cl mixture and the remaining 1/2 cup of the broth to the onions. Boil quickly until reduced to a light saucy consistency. Taste and season with salt if necessary; keep warm. Use 2 metal spatulas to transfer the fish to a large, warm, serving platter. Add any baking dish juices to the sauce, return to a boil, then spoon over the fish. Sprinkle on the chopped cilantro and radishes. Garnish with sprigs of cilantro, and carry confidently to the table. ","[Rioja, Pinot Noir, Barbera, Tempranillo]" 14722,"Grilled Cabbage Caesar 4 cloves garlic 1/2 cup finely grated Parmesan (from about 2 ounces), plus more shaved Parmesan for serving 1/4 cup plus 3 tablespoons olive oil, plus more for the grill grates 1/4 cup fresh lemon juice 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 teaspoons anchovy paste, optional 1 teaspoon white wine vinegar 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 1 medium head red cabbage (about 1 3/4 pounds) 4 ounces crusty sourdough bread, cut into 1-inch-thick slices Instructions: Preheat a grill for medium-high heat. Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 14723,"Turkey and Butter Bean Cassoulet 4 turkey drumsticks 1 teaspoon freshly cracked pepper 1 teaspoon sea salt 1/2 teaspoon paprika 2 tablespoons canola oil 4 cups low-sodium organic chicken stock 2 cups canned whole San Marzano tomatoes, crushed by hand 1/2 cup fresh parsley leaves, minced 2 teaspoons pure maple syrup 2 cloves garlic 2 yellow onions, sliced 1 bay leaf 1 sprig fresh thyme 2 cup uncooked butter beans, rinsed Instructions: Preheat the oven to 325 degrees F.
Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick.
Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours.
Ladle the butter beans and sauce onto the serving plates and top with a drumstick. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 14724,"Black-Eyed Pea Fritters 1 medium Vidalia onion, small dice (about 1 1/2 cups) 1/2 red bell pepper, small dice (about 1/2 cup)
1 clove garlic, minced Two 15.5-ounce cans black-eyed peas, rinsed and drained 1 tablespoons all-purpose flour 1 large egg
1 large green onion, green part chopped, plus more for garnish 1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/2 teaspoon cayenne pepper 1 cup fresh breadcrumbs 1/3 cup coconut oil
3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm Kosher salt and freshly ground black pepper Onion Jam, recipe follows, for serving 1 1/2 teaspoons unsalted butter 2 Vidalia onions, julienned (if not in season, any sweet onion will do)
2 lemons, zested and juiced
1/4 teaspoon minced fresh ginger
Kosher salt
1/2 cup firmly-packed brown sugar
1/4 teaspoon ground coriander
Freshly ground black pepper
Instructions: Preheat oven to 350 degrees F. Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly. Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper. Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs. Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes. Top with the onion jam and garnish with the green onions. Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14725,"Tequila Mojitos 1/4 cup simple syrup, slightly warm but off the heat 1 small bunch fresh mint, stems removed, plus a few sprigs for garnish 1 cup tequila blanco 1/2 cup freshly squeezed lime juice, plus 1 lime sliced into wedges Instructions: Add half the mint leaves to the simple syrup. Set aside to infuse, 10 to 30 minutes. Add the tequila to a cocktail shaker filled halfway with ice. Add the simple syrup, lime juice and the remaining mint leaves. Cover and shake well. Fill 2 to 4 glasses with ice. Squeeze a lime wedge into each glass and run it around the rim. Add the squeezed lime wedge to each glass and strain in the cocktail mixture. Add a mint sprig to each drink. Serve and enjoy!
","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 14726,"Set-It-and-Forget-It Pot Roast 2 to 2 1/2 pounds beef chuck roast 10 cloves garlic, halved
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
3 carrots, cut into large bite-size chunks
2 onions, thickly sliced
2 bay leaves
4 cups dry white wine (1 bottle)
1 cup low-sodium chicken stock
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
Instructions: Preheat the oven to 300 degrees F. With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate. Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes. Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast. Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 14727,"Creamy Roasted Beet Soup 1 pound (about 3) beets, roasted, peeled and sliced 1 cup minced onion 3 tablespoons butter 4 cups chicken broth 1 fresh thyme or 1/2 teaspoon dried 1 bay leaf Salt and pepper 1/2 cup heavy cream 2 to 3 tablespoons red wine vinegar Lightly whipped cream and dill sprigs for garnish (optional) Instructions: In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.; ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 14728,"Quick Tomato Sauce 1 (28 ounce) can whole peeled tomatoes 3 tablespoons extra virgin olive oil or garlic oil 1 jalapeno pepper, optional 1 yellow onion, finely chopped 1 tablespoon minced garlic 2 bay leaves Salt and freshly ground black pepper 1/4 cup drained and chopped oil-packed dried tomatoes 1 tablespoon finely chopped fresh oregano leaves Instructions: Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Squeeze the tomatoes to a pulp using your hands. Reserve the juice and pulp separately and set the empty can aside.
Heat the oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve.
Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Add the dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking. Discard the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates. Variation for quick tomato sauce: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 14729,"Lamb Shanks with Orzo 2 tablespoons olive oil 3 onions, sliced 6 lamb shanks 1 28 oz can tomatoes 3 teaspoons oregano Salt Pepper 2 cups orzo 2 cups hot chicken stock Instructions: Preheat oven to 375 degrees. In large roasting pan drizzle oil and add onions. Place lamb shanks in pan. Cover with tin foil and roast for 20 minutes. Remove from oven and add tomatoes, oregano, a dash of salt and pepper. Toss ingredients to combine. Cover and roast for another 20 minutes. Remove from oven. Add orzo and heated stock. Cover and roast for another 20 minutes. Serve hot. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]" 14730,"Hibiscus Rum Cocktails One 1/2-inch piece ginger, peeled and sliced 1/2 cup sugar 1/2 cup dried hibiscus flowers 12 ounces dark rum Orange wedges or slices, for garnish Instructions: Bring 3 cups water and the ginger to a boil in a medium saucepan over high heat. Add the sugar, stir until dissolved and remove from the heat. Add the hibiscus flowers, and let the tea steep for 10 minutes. Strain the tea through a fine-mesh strainer, and refrigerate it until completely cooled, about 15 minutes. Fill 6 wineglasses with ice. Add 4 ounces of the hibiscus tea and 2 ounces of the rum to each glass. Stir, and garnish with orange wedges. ","[Rum, Moscato, Sauvignon Blanc, Pinot Grigio]" 14731,"Florentine Squares 1/3 cup heavy cream 2 1/2 tablespoons light corn syrup 3/4 cup granulated sugar 3 ounces (6 tablespoons) unsalted butter 5 ounces (1 1/2 cups) sliced almonds Instructions: Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x-1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end. Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan. Stir to combine, then add the butter. Stir over medium-low heat until the butter melts. Then raise the heat to medium, and stir constantly with a wooden spoon--especially toward the end of cooking--to prevent scorching. Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory- and straw-colored. Remove from heat, and stir in almonds. Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible. A pool about 8 inches in diameter is fine. Bake for 3 minutes; then spread the more liquid mixture evenly over the baking sheet. If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly. Bake for about 5 to 6 minutes total, or until golden but not dark brown. Though the mixture bubbles while baking, the bubbles form more slowly toward the end of baking time than at the beginning. Place the baking sheet on a wire rack and cool for 2 to 3 minutes. While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and a pastry wheel. If the mixture is too warm, it will not cut cleanly. If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit. Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water. With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains. Fill a small handmade paper cone with the chocolate and snip off the tip. Pipe thin lines of chocolate back and forth over the squares' surface. Refrigerate the squares briefly, just to set the chocolate. Remove from the refrigerator and set aside in a cool, dry place. To store, remove squares from the foil and place them in layers, separated by strips of aluminum, in an airtight metal or plastic container in a cool place up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14732,"Grilled Mushroom and Malanga Salad 1 pound large shiitake mushroom caps 3 portobello mushrooms 1 pound button mushrooms 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon minced garlic 2 tablespoons fresh thyme leaves 1 tablespoon chopped fresh rosemary leaves 1/2 cup thinly sliced shallots 1/2 cup thinly sliced scallions, white and green parts Salt and freshly ground black pepper 2 1/2 pounds malanga, peeled and sliced 1/2-inch thick 11 ounces fresh goat cheese, crumbled 1/2 cup white truffle oil 2 cups vegetable oil, for frying 12 slices ripe, red beefsteak tomatoes Instructions: In a large bowl, combine the mushrooms. Add the vinegar, olive oil, garlic, thyme, rosemary, shallots, scallions, salt, and pepper. Marinate for 1 hour. Prepare a hot fire in the grill. Remove the mushrooms from the marinade and reserve the marinade for later. Place a vegetable/fish grill rack on the grate. Place the mushrooms on the rack and grill for 2 to 3 minutes per side. The portobellos may require a bit more time on the grill. When the mushrooms are cooked, transfer to a plate and let cool. Cut them into 1/2-inch pieces and transfer them with any accumulated juices to the reserved balsamic marinade. Toss to coat. To prepare malanga, cube 2 pounds and set the remaining 1/2 pound aside. Add the 2 pounds cubed malanga to a large pot of boiling salted water and boil for 8 to 10 minutes, until the malanga is tender but still holds its shape. Drain, plunge into ice water to stop the cooking, and drain again. Transfer to the bowl with the mushrooms. Add the goat cheese and truffle oil and gently toss to mix all ingredients. To prepare the remaining 1/2 pound malanga, slice very thin using a mandoline, any vegetable slicer, or box grater. Cut the slices crosswise into fine strips with a sharp knife. In a medium-size saute pan, heat the oil to 350 degrees and fry the malanga until golden brown and crisp. Transfer to paper towels to drain. To serve, spoon the mushroom salad over the tomato slices and sprinkle with the fried malanga. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14733,"Grilled Flank Steak with Savory Secret Sauce 2 tablespoons unsalted butter 2 tablespoons olive oil
4 anchovy fillets
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
4 cloves garlic, minced
2 teaspoons lemon juice
1 tablespoon fresh flat-leaf parsley, finely chopped
Kosher salt and freshly ground pepper
1 piece flank steak (1 1/2 to 2 pounds)
1 tablespoon canola oil
Instructions: Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saute for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired. Heat a grill or grill pan to medium-high heat. Season both sides of the flank steak with a generous amount of salt and pepper. Brush the grill grates or grill pan with the canola oil. Grill the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 14734,"Asian-Style Cucumber Spears 2 pounds Kirby cucumbers, rinsed 1 tablespoon kosher salt Dressing 3 tablespoons Asian sesame oil 1/2 teaspoon red pepper flakes 3 quarter-size pieces fresh ginger, peeled and minced fine 8 cloves garlic, peeled and thily sliced 1/3 cup rice or cider vinegar 2 tablespoons honey Instructions: Trim the ends of the cucumbers and cut each one in half lengthwise. Place in a bowl, add the salt, and toss to coat. Let stand for 1 hour at room temperature. Transfer to a colander, rinse lightly under cold running water, drain, and place in a bowl. Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot. Add the red pepper flakes and cook, stirring 15 seconds. Add ginger, garlic, vinegar, and honey and stir-fry 30 seconds. Off heat, add cucumber and toss to coat. Transfer to a bowl, let cool and chill for at least 3 hours or overnight. Cucumbers will keep for up to one week. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 14735,"Cheddar Biscuits with Country Ham 4 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons freshly ground black pepper 1 teaspoon kosher salt 1 1/2 cups buttermilk, plus more for brushing 10 tablespoons unsalted butter, cut into 1/4-inch cubes and softened 5 1/2 cups shredded cheddar cheese (recommended: aged Grafton) 1/2 cup chopped green onion Nonstick cooking spray 1/2 pound thinly sliced country ham or prosciutto Red Pepper Jelly, recipe follows, for serving 3 large red bell peppers, seeded and sliced 3/4 cup apple cider vinegar 3 cups sugar 1/4 teaspoon kosher salt 1 teaspoon crushed red pepper flakes 1 tablespoon minced jalapeno 3 tablespoons liquid pectin (recommended: Certo) Instructions: Preheat the oven to 400 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Add the buttermilk and butter and mix just until incorporated. Don't overmix. Add 2 cups of the Cheddar (leave the rest of the cheese out to come to room temperature) and the green onions and quickly mix to combine. Wrap in plastic wrap and chill for 15 minutes in the refrigerator. When you are ready to bake, spray 2 baking sheets with nonstick cooking spray. Tear off pieces of dough and roll into balls about the size of a golf ball. Arrange them on the baking sheets, brush them with a little buttermilk, and bake them until golden brown, about 10 to 14 minutes. In a stand mixer using the paddle attachment, whip the remaining room temperature cheese until it is smooth. Slice each biscuit in half and spread a teaspoon of whipped Cheddar onto the bottom. Cut a piece of ham to fit and put it on top of the Cheddar. Dollop with 1/2 teaspoon Red Pepper Jelly and cover with the top of the biscuit. Repeat with remaining ingredients and arrange on serving platters to serve. Red Pepper Jelly: Add the peppers in the bowl of a food processor and process until they are coarsely chopped but not pureed. Transfer the peppers to a large pot and add the cider vinegar, sugar, salt, crushed red pepper flakes, and jalapeno. Mix well. Put the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Add the pectin and continue to cook at a slow rolling boil, stirring frequently, until the jelly drips very slowly from a metal spoon, about 20 minutes. Pour into jars, let cool, cover, and refrigerate for up to 2 weeks. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 14736,"Beer-Battered Curly Fries Vegetable oil, for deep-frying 1/2 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
3/4 cup beer
1 large russet potato (about 3/4 pound) Instructions: Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F. Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms. Cut the fries into a curly shape using a curly-fry cutter. In batches, dredge the potatoes in the batter, and then fry them until crisp, 6 to 7 minutes; use tongs to separate the potatoes while they're in the oil, so they don't stick together.) Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving. ","[IPA, Brown Ale, Belgian Ale, Barbera]" 14737,"Steamed Whole Artichokes with Spicy Lemon Caper Mayonnaise 4 large artichokes 6 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons hot sauce
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Instructions: Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked. In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom. In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives. Serve the artichokes with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 14738,"Easy Chimichurri Sauce 3 tablespoons red wine vinegar 4 cloves garlic, roughly chopped Kosher salt and freshly ground pepper 1/2 cup packed fresh flat-leaf parsley leaves 1/2 cup packed fresh cilantro leaves 2 tablespoons packed fresh oregano leaves 1/4 cup ice cubes 1 jalapeno, stemmed, seeded and roughly chopped 1/4 cup plus 2 tablespoons extra-virgin olive oil Instructions: Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 14739,"Edamame Fried Rice 2 to 3 tablespoons vegetable oil 4 scallions, sliced, white and green parts separated 1 red bell pepper, diced 1 cup shelled edamame, thawed if using frozen 2 cloves garlic, chopped 2 large eggs 2 tablespoons low-sodium soy sauce, plus more if needed 2 cups cooked long-grain white rice Instructions: Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds. Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like. Serve garnished with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 14740,"Strawberry Corn Cakes Cooking spray, for the pan 1 8.5-ounce package corn muffin mix 1/4 cup all-purpose flour 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 1 cup chopped strawberries 2 tablespoons strawberry preserves 3/4 cup heavy cream 2 tablespoons confectioners' sugar Instructions: Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 14741,"Agave Kettle Corn 1/2 cup popcorn kernels 2 tablespoons canola oil 3 tablespoons agave nectar 1/2 teaspoon cinnamon Salt Instructions: Pour canola oil and 2-3 kernels popcorn into a large sized pot with tight fitting lid. Place over high heat on stovetop. When the 2-3 kernels pop, pour in the remaining kernels and move pan around over heat until all of the popcorn has popped. In a small bowl, mix agave nectar, cinnamon and salt. Pour mixture over popcorn in pan and toss with hands or wooden spoon. Lay popcorn out on baking sheet and bake in a preheated 375-degree oven for 10 minutes. ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 14742,"Prosciutto with Pears and Arugula 1 bundle arugula leaves 1 ripe bosc pear 1 lemon 1 tablespoon fresh thyme leaves, finely chopped Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper 8 slices prosciutto di Parma Instructions: Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14743,"Cinnamon Vanilla Granola 3 cups old-fashioned oats 2 cups quick oats 1 cup chopped pecans OR sliced almonds OR sunflower seeds ? cup toasted wheat germ ? cup maple syrup 2 tablespoons Mazola? Corn Oil 2 tablespoons pure vanilla extract 4 teaspoons ground Saigon cinnamon ? teaspoon ground nutmeg 1 cup dried cranberries OR raisins OR other dried fruit Instructions:

1. Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. 2. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. 3. Spread mixture evenly on greased baking sheet. 4. Bake at 300°F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted. 5. Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container. To make yogurt parfaits, layer 6 ounces vanilla yogurt, ½ cup mixed fresh or frozen fruit and ¼ cup granola. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14744,"Greek-Style Beef Pita 1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick 1 tablespoon lemon pepper 2 to 3 teaspoons vegetable oil 3/4 cup plain or seasoned hummus 4 whole wheat pita breads, cut crosswise in half Instructions: 1)Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl. 2)Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary. 3)Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired ","[Syrah, Tempranillo, Garnacha, Barbera]" 14745,"Watermelon Gazpacho Shooters 4 cups seedless watermelon (about 3 pounds), diced 2 to 3 tomatillos, diced 1 tablespoon seeded and diced jalapeno (about 1/2 pepper) 1 lime, zested and juiced 1/2 teaspoon salt Pinch cayenne pepper Lime slices, for garnish Instructions: Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary. Blend until the mixture is smooth. Chill well before serving, at least 1 hour and up to 1 day. To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 14746,"3 Pepper Lobster Stir-fry 1/4 cup canola oil 3 cups flour 3 tablespoons salt 1 large white onion, thinly sliced into rings Two 1 1/4-pound lobsters, par-cooked and cleaned 4 ounces 3 Pepper Lobster Stir-fry Sauce, recipe follows Lemon wedge 2 cilantro sprigs 1/2 cup canola oil 4 onions, diced 1 cup minced garlic 3/4 cup Thai fish sauce 1 1/4 cups balsamic vinegar 4 tablespoons black pepper 1 teaspoons white pepper 3 1/4 tablespoons Szechuan pepper 2 1/4 cups sugar 1 tablespoon salt Instructions: Preheat a fryer or a deep pot halfway filled with oil to 325 degrees F. Combine flour and salt. Toss the onions in salted flour, shaking off excess flour. Fry the onions until golden brown. Reserve. Chop the lobsters into several pieces, then deep fry the heads and save for garnish. In a hot wok, add oil and stir-fry the lobster pieces for 3 minutes. Add sauce and reduce until it is a glaze. Pile lobster onto a platter and garnish with fried onions, lemon and cilantro. Combine all of the ingredients in a saucepot. Bring to a simmer over medium heat and cook until the sugar has dissolved. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14747,"Creamy Fruit Salad 1 cup sweetened shredded coconut 1 cup plain yogurt 2 tablespoons honey 1/4 cup dark or spiced rum 2 tablespoons finely chopped fresh mint leaves 1 quart container pineapple chunks 1 quart container honeydew melon chunks 1 quart container watermelon chunks 2 Granny Smith apples, cored and chopped Instructions: Preheat the oven to 300 degrees F. Spread the coconut in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 8 minutes. In a mixing bowl, whisk together the yogurt, honey, rum, and mint. In another large bowl, combine the fruit. Pour the yogurt mixture over the fruit and toss to combine. Allow to sit for 10 minutes so the fruit can absorb the flavors. Sprinkle the toasted coconut on top and serve. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 14748,"White Chocolate Creme Brulee 1 3/4 cups milk 1 cup heavy cream
   Two 3.3-ounce boxes instant white chocolate pudding mix
   6 teaspoons turbinado sugar
   Instructions: Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour. Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving. You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14749,"Sausage, Spinach and Potato Tart 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt
   12 tablespoons butter (1 1/2 sticks), cold and sliced into chunks
   1 large egg, lightly beaten
   1 tablespoon cold water
   1 small Yukon gold potato, finely diced Kosher salt 1 tablespoon olive oil
   8 ounces bulk mild or sweet Italian pork sausage
   3 cups fresh baby spinach
   Freshly ground black pepper
   4 green onions, sliced
   3 large eggs
   1/2 cup milk
   1 cup grated gruyere cheese
   Instructions: For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together. Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes. For the filling: Preheat the oven to 400 degrees F. While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool. Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool. Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper. Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes. Remove the pie weights and parchment paper and continue baking for 10 minutes more. Turn the oven temperature down to 350 degrees F. Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes. Cool the tart for 10 minutes before serving. Can be served warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14750,"Beef Bourguignon 1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions, sliced 2 teaspoons chopped garlic (2 cloves) 1/2 cup Cognac 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir 1 can (2 cups) beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 4 tablespoons unsalted butter at room temperature, divided 3 tablespoons all-purpose flour 1 pound frozen whole onions 1 pound fresh mushrooms stems discarded, caps thickly sliced Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional Instructions: Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley. ","[Bordeaux Blend, Cabernet Sauvignon, Syrah/Shiraz, Tempranillo]" 14751,"Crunchy Roasted Rosemary Potatoes 6 to 8 large Yukon gold potatoes cut into large chunks 4 sprigs fresh rosemary Kosher salt and freshly ground black pepper Extra-virgin olive oil Instructions: Preheat the oven to 375 degrees F. Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14752,"Pork Chops with Roasted Kale and Walnut Pesto 1/2 small bunch kale (about 12 ounces) 3/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 cup walnut halves 4 center-cut bone-in pork chops, about 3/4 inch thick (2 pounds total) 1/4 teaspoon dried rosemary, crushed with your fingers 1 small clove garlic, quartered Pinch crushed red pepper flakes 2 tablespoons fresh lemon juice Baked potato or soft polenta, for serving Instructions: Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes. Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 14753,"Banana-Coconut Ramen Pudding 3 3-ounce packages instant ramen noodles, seasoning packets discarded 4 tablespoons unsalted butter, melted, plus more for greasing 2 large eggs 2/3 cup sugar 1 14-ounce can coconut milk 1/2 cup sour cream 1 1/2 teaspoons almond extract 1/4 teaspoon ground cardamom 1/4 teaspoon anise seed, crushed Salt 1/2 cup golden raisins 1/4 cup crystallized ginger,chopped 2 bananas,thinly sliced 1/4 cup shredded coconut 2 Tablespoons sliced almonds Instructions: Preheat the oven to 350 degrees. Place the noodles in a bowl, cover with hot tap water and soak, flipping once, for 10 minutes; the noodles should pull apart easily. Drain well; toss with the melted butter. Whisk the eggs, sugar, coconut milk, sour cream, almond extract, cardamom, anise seed and a pinch of salt in a large bowl. Stir in the noodles, raisins and ginger until combined. Butter an 8-inch square baking dish; spread out the bananas in a layer, then pour the noodle mixture on top. Sprinkle with coconut and almonds. Bake until golden brown and set, about 1 hour 10 minutes. Let cool for at least 1 hour before slicing. ","[Chardonnay, Gewrztraminer, Pinot Grigio, Moscato]" 14754,"Gentlemen Prefer Blondes and Lemon Cheesecake Cupcake 6 tablespoons self-rising flour 5 tablespoons all-purpose flour 1/2 stick (1/4 cup) unsalted butter, at room temperature 1/2 cup granulated sugar 1 egg, at room temperature 1/4 cup milk 1/4 teaspoon vanilla extract Zest and juice of 1 lemon One 8-ounce package cream cheese 1/4 cup granulated sugar 1 teaspoon vanilla 1 egg Zest and juice of 1 lemon One 8-ounce package cream cheese 1/2 stick (1/4 cup) butter, at room temperature 1 cup confectioners' sugar 1/4 cup whipping cream 1/2 teaspoon vanilla Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes). For the lemon cupcake: In a small bowl, combine the self-rising and all-purpose flours. Set aside.
   Using a stand mixer with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy. Beat in the egg. Add the flour mixture in two parts, alternating with the milk and vanilla, and mix until well blended. Fold in the lemon zest and juice. For the lemon cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes. Mix in the lemon zest and juice.
   Layer the cupcake liners with lemon cupcake batter first. Then add a layer of the lemon cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
   Bake about 18 minutes. Set aside to cool completely. For the whipped cream cheese frosting: Using a stand mixer, cream together the cream cheese and butter. Mix in the confectioners' sugar. Add the whipping cream and vanilla and whip until stiff. Put the frosting in a piping bag and frost the cooled cupcakes generously. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14755,"Mashed Sweet Potatoes 8 medium sweet potatoes 3/4 cup milk 4 tablespoons butter Salt and pepper, to taste Instructions: Peel potatoes and cut into 1-inch pieces. Place potatoes in saucepan with cold salted water to cover and boil, covered, until very tender, about 15 minutes. Drain in colander. Mash potatoes, add milk, butter and stir until smooth. Season with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 14756,"Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad 4 slices bacon 2 large onions, roughly chopped Salt and black pepper 1 tablespoon fresh minced thyme 4 heads roasted garlic, cloves squeezed out (Oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees F for 45 minutes, until soft and colored) 2 cups white beans, soaked in water overnight, drained 8 cups chicken stock 4 large croutons Thai Basil Shrimp Salad, recipe follows 1/2 pound rock shrimp Canola oil, to cook 2 limes, juiced 2 minced Thai bird chiles 1 minced shallot 1 tablespoon fish sauce 1 tablespoon sugar 2 tablespoons canola oil 1/3 cup Thai basil chiffonade, save 1 tablespoon, for garnish Salt and black pepper Italian bread croutons, sliced 1-inch thick Instructions: In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning. In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade. Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998 In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside. In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 14757,"Molasses Bbq Beans 2 pounds navy or small white beans, soaked overnight 2 cups chopped white onions 2 cups chopped red onions 1/4 cup minced garlic 1/2 cup red wine vinegar 1 1/2 tablespoons Dijon mustard 1 1/4 tablespoons soy sauce 2 cups dark brown sugar 1/4 cup Worcestershire sauce 1/4 cup ketchup 3 tablespoons dark chili powder 2 chopped canned chipotle chilies 1 pound canned plum tomatoes 1/2 cup molasses Honey Salt and pepper Instructions: Cook white beans according to directions on package until slightly tender. In a saucepan combine the remaining ingredients and simmer for 45 minutes. It is important to cook the beans and make the sauce at the same time so that the hot beans will absorb the hot sauce. Season to taste with honey, salt and pepper. The beans should cook an additional 30 minutes in the sauce so that they are tender and have fully absorbed the flavor. ","[Cabernet Sauvignon, Zinfandel, Malbec, Petite Sirah]" 14758,"Chicken and Dumplings 4 pounds chicken leg quarters Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 1/4 cup canola oil 4 carrots, sliced 3 celery stalks, sliced 1 medium onion, chopped 1/2 (8-ounce) package sliced mushrooms 1 cup frozen corn 2 (14-ounce) cans chicken broth Water 1 cup baking mix 1 teaspoon poultry seasoning 1/3 cup milk Instructions: Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 14759,"Traditional Apple Pie 2 cups flour 1/2 teaspoon salt 2/3 cup shortening 6 tablespoons cold water, plus 5 tablespoons cold water, as needed 6 Jonagold apples, peeled, cored and sliced 1 tablespoon lemon juice 1/2 cup sugar 1/4 cup flour 1/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon butter 1 egg Salt Instructions: Preheat oven to 400 degrees F. To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate. In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside. On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate. Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape. To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender. Serve warm with ice cream or just plain. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 14760,"Stove-Top Crawfish Boil 2 bags crab boil (such as Old Bay seasoning) 1 tablespoon liquid crab boil (available from specialty food stores) 3 lemons, halved 1 pound small red bliss potatoes 4 garlic bulbs, halved horizontally 2 onions, quartered 3 pounds live crawfish (seasonally available in some places -- there is no substitute) 12 ounces link Andouille sausage, cut into 2-inch pieces 2 ears corn, cut into 2-inch pieces 1/2 pound button mushrooms Salt and cayenne 2 bags crab boil (such as Old Bay seasoning) 1 tablespoon liquid crab boil (available from specialty food stores) 3 lemons, halved 1 pound small red bliss potatoes 4 garlic bulbs, halved horizontally 2 onions, quartered 3 pounds live crawfish (seasonally available in some places -- there is no substitute) 12 ounces link Andouille sausage, cut into 2-inch pieces 2 ears corn, cut into 2-inch pieces 1/2 pound button mushrooms Salt and cayenne 2 bags crab boil (such as Old Bay seasoning) 1 tablespoon liquid crab boil (available from specialty food stores) 3 lemons, halved 1 pound small red bliss potatoes 4 garlic bulbs, halved horizontally 2 onions, quartered 3 pounds live crawfish (seasonally available in some places -- there is no substitute) 12 ounces link Andouille sausage, cut into 2-inch pieces 2 ears corn, cut into 2-inch pieces 1/2 pound button mushrooms Salt and cayenne 2 bags crab boil (such as Old Bay seasoning) 1 tablespoon liquid crab boil (available from specialty food stores) 3 lemons, halved 1 pound small red bliss potatoes 4 garlic bulbs, halved horizontally 2 onions, quartered 3 pounds live crawfish (seasonally available in some places -- there is no substitute) 12 ounces link Andouille sausage, cut into 2-inch pieces 2 ears corn, cut into 2-inch pieces 1/2 pound button mushrooms Salt and cayenne Instructions: In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in. In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in. In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in. In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14761,"Lobster Rolls with Curry Mayonnaise 2 pounds (about 4 cups) grilled lobster meat, cut into 1/2-inch chunks, from 4 (2 to 3-pound) lobsters 1/2 cup celery, cut into 1/4-inch slices 1/4 cup finely chopped red onion 1 1/2 cups Curry Mayonnaise, recipe follows 1/4 cup coarsely chopped cilantro leaves Salt and freshly ground black pepper 8 hot dog buns 1/4 cup olive oil or unsalted butter 2 tablespoons olive oil 1 small Spanish onion, finely diced 2 cloves garlic, finely diced 3 tablespoons Madras curry powder 1/4 cup cold water 2 cups good quality mayonnaise 2 tablespoons fresh lime juice Salt and freshly ground black pepper Instructions: Combine all the ingredients in a large bowl and season with salt and pepper, to taste. Split the rolls and brush with olive oil or butter. Grill, split-side down, until golden, about 30 to 45 seconds. Fill each roll with some of the lobster salad and serve immediately. Curry Mayonnaise: Heat olive oil in a small saucepan over medium heat. Add onions and garlic and cook until soft, about 3 to 4 minutes. Add curry powder and cook for 2 to 3 minutes. Add water and cook a few minutes longer. Remove mixture from heat and let cool. Place curry mixture, mayonnaise and lime juice in a blender and blend until smooth; season with salt and pepper,to taste. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14762,"Shrimp and Oyster Po' Boys 24 medium-sized oysters, shucked 1 1/2 pounds medium shrimp, peeled and deveined 2 cups buttermilk 2 tablespoons hot sauce, plus more for sandwich 2 cups fine ground cornmeal 1 1/2 tablespoons onion powder 1 1/2 tablespoons garlic powder 1 1/2 teaspoons smoked paprika Pinch cayenne Peanut oil, for deep-frying Kosher salt 2 soft sub or hoagie rolls Creole Mayonnaise, recipe follows Finely shredded iceberg lettuce Tomato slices Lemon wedges 2 cups mayonnaise 1 cup sour cream 1/2 cup roughly chopped cornichons 1 tablespoon creole mustard 2 tablespoons Louisiana hot sauce 2 tablespoons chopped fresh flat-leaf parsley 1/2 lemon, juiced Kosher salt and freshly ground black pepper Instructions: In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F. Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste. Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp. Cut each roll into 2 to 3 pieces. Serve with hot sauce and a wedge of lemon. Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14763,"Warm Sesame Slaw Salad 2 tablespoons vegetable, peanut or canola oil 1 small head red cabbage, shredded Salt and freshly ground black pepper 3 tablespoons rice wine vinegar 3 tablespoons honey 3 tablespoons toasted sesame seeds 1 tablespoon sesame oil Instructions: Heat the oil in large skillet over high heat. Stir-fry the cabbage 5 minutes then season with salt and pepper, to taste, and add vinegar and honey, sesame seeds and oil. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer]" 14764,"Frosty Sparkling Apple Cider 1 quart apple cider 1 cup white cranberry juice 1 liter bottle sparkling water 4 ounces spiced rum, optional Instructions: Place 4 mugs in the freezer for at least 30 minutes to get nice and frosty. In a pitcher, stir together 3 1/4 cups apple cider and the cranberry juice. (Reserve the remaining cider for Round 2 Recipe German Dumpling Soup and Online Round 2 Recipe Cabbage and Pear Slaw) Pour into the chilled mugs and top with the sparkling water. Add 1 ounce spiced rum to each drink if desired. ","[Chardonnay, Riesling, Moscato, Prosecco]" 14765,"Pan Seared Walleye with Celery Root Puree and Apple Salad 1 pound walleye fillets, skinned and cut into 3-ounce pieces 4 ounces celery root, peeled and diced 4 ounces Granny Smith apples, peeled and diced 3 ounces butter 1 red Delicious apple, julienned 1 ounce lemon oil 1 bunch watercress Instructions: Preheat oven to 400 degrees F. Saute walleye over high heat until golden brown and flip. Place in the oven for 4 to 6 minutes or until fish is cooked to medium (about 140 degrees F). Boil diced celery root and Granny Smith apples in salted water until tender and remove from liquid. Add butter and mash with potato masher until smooth. Season with salt and pepper. Toss julienned apples with lemon oil and watercress and set aside. Place a small amount of puree on each plate and cover with a piece of fish. Garnish with apple salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14766,"Peach-Mustard Compote 2 lemons 1/2 cup dry white wine 1/2 cup sugar 1/2 cup honey 3 tablespoons yellow mustard seeds 8 black peppercorns 1/2 teaspoon red pepper flakes 4 3-inch sprigs fresh rosemary 4 bay leaves 1 3/4 pounds firm-ripe peaches, cut into 1/4-inch wedges (with skin) 1/4 cup dried cherries or currants Instructions: Start with our step-by-step canning how-to. Sterilize four 8-ounce canning jars and lids. Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes. Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs. Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14767,"Almond Brittle 1 tablespoon canola oil 1 cup roasted whole almonds 4 cups brown sugar 1/4 teaspoon cream of tartar 1 cup water Instructions: Spread the oil over a baking sheet. Spread almonds evenly over the surface of the sheet. In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved. When the sugar is dissolved, increase the heat to medium and stop stirring. Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage). Immediately pour the syrup over the almonds and allow to cool and harden completely. Break into pieces to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14768,"Oven-Roasted Asparagus 2 pounds fresh asparagus Good olive oil Kosher salt, plus extra for sprinkling Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14769,"Raspberry Vodka Gimlet Fresh-squeezed lime Sugar 6 oz. raspberry vodka 1 oz. lime juice Lime wedge for garnish Instructions: Squeeze a lime wedge around the rim of a glass. Pour some sugar onto a paper napkin and dip the rim in the sugar. Squeeze some more lime juice in the glass and leave the wedge for garnish. Separately, shake 6 oz. of raspberry vodka and 1 oz. of sweetened lime juice over ice. Pour mixture into the glass to serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 14770,"Green Papaya Salad with Grilled Prawns 2 serrano chiles, thinly sliced 2 cloves garlic, minced 1 large green, unripe papaya, peeled and shredded (or substitute cucumbers) 1 carrot, peeled and shredded 1/4 cup crushed fermented crab, or dried shrimp 1 teaspoon palm sugar or brown sugar Salt 2 tablespoons fish sauce Juice of 1/2 lime, plus 1 lime quartered for garnish 6 cherry tomatoes, quartered 8 jumbo shrimp, in the shell Oil for brushing shrimp Instructions: In a large heavy bowl, or mortar and pestle, combine the chiles and garlic with a spoon, pressing down gently to break them down slightly. Add the papaya and mix, again pressing down to soften the shreds. Add the carrots and crab or shrimp and toss. Add the sugar, salt, fish sauce, and lime juice and toss well. Add the cherry tomatoes and toss to combine. Set aside. Preheat grill. Using a sharp knife, cut through the shell to make a slit down the back of each prawn, leaving the shell on. Thread 2 prawns onto each skewer. Brush the prawns with oil and place on the hot grill. Grill for 1 to 2 minutes per side, or until just cooked through. Transfer the salad to a serving platter or individual plates, top with the grilled prawns, and garnish with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14771,"Creamed Spinach 2 10-ounce packages frozen chopped spinach, thawed 2 teaspoons extra-virgin olive oil 2 small shallots, finely chopped (about 1/2 cup) 4 teaspoons all-purpose flour 1 1/2 cups low-fat (1%) milk 1/2 cup low-sodium chicken broth 2 tablespoons evaporated milk Pinch of ground nutmeg Kosher salt and freshly ground pepper Instructions: Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14772,"New York Strip with Maitre Butter, Horseradish Mashed Potatoes and Asparagus 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 teaspoon cayenne pepper Kosher salt Two 2- to 2 1/2-inch-thick New York strip steaks, at room temperature Olive oil, for cooking 1 head garlic, cut in half horizontally Kosher salt 1 bunch asparagus, trimmed Olive oil, for cooking 2 shallots, cut into small dice Pinch of crushed red pepper flakes 4 Yukon gold potatoes, cut into large dice Kosher salt 1/2 cup heavy cream 1/2 stick (4 tablespoons) unsalted butter, cut into pats, plus 2 tablespoons cold unsalted butter Half an 8-ounce jar prepared horseradish 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup flat-leaf parsley, finely chopped 2 tablespoons Dijon mustard Zest and juice of 1 lemon Kosher salt Instructions: For the steak: Preheat the oven to 400 degrees F. Mix the garlic powder, onion powder, cayenne pepper and 2 tablespoons salt together in a small bowl. Rub all sides of the steak with the seasoning blend. Allow to sit for 10 minutes until ready to cook. For the asparagus: Bring a pot of salted water to a boil. Prepare an ice bath in a separate bowl and add a large pinch of salt. Add the asparagus to the boiling water and blanch, cooking until crisp-tender, 1 to 2 minutes. Remove the asparagus and immediately shock in the ice bath to stop the cooking. Drain and set aside. For the steak: Coat a large cast-iron skillet with a generous layer of olive oil and let heat over medium high until shimmering and starting to smoke. Sear the steaks on all sides until a brown crust forms, about 8 minutes total. Carefully pour out the fat from the skillet. Nestle the garlic halves cut-side down next to the steak and drizzle in about 1 tablespoon olive oil. Transfer the skillet to the oven and roast until the internal temperature of the steak reaches 120 degrees F for medium-rare, about 12 minutes. Remove the steaks and garlic from the skillet and allow to rest for 10 minutes. For the potatoes: Meanwhile, add the potatoes to a small pot of salted cold water, making sure they are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes. Drain and return to the pot. For the compound butter: Combine the butter, parsley, mustard, lemon zest and juice and a big pinch of salt. Mix until evenly incorporated. Set aside. For the potatoes: Heat the heavy cream in a small saucepan over medium-low until warm. Using a hand mixer, beat the potatoes until smooth. Add the cream a splash at a time, the 4 tablespoons of butter a pat at a time, and the horseradish and beat until smooth but not soupy (you may have extra cream leftover). Season with salt, then add the 2 tablespoons cold butter. For the asparagus: Coat a medium saute pan with olive oil and heat over medium heat. Add the shallots and a pinch of salt and red pepper flakes and cook until translucent, about 2 minutes. Add the asparagus and cook until heated through, about 1 minute. Season with salt. Slice the steak on the bias into thick pieces. Smear with the compound butter and any extra drippings from the skillet and return to the oven in the skillet to melt the butter, about 30 seconds. Arrange on a plate and serve with the roasted garlic, asparagus and potatoes.
","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Malbec]" 14773,"Raspberry Lime Punch 1 cup frozen raspberries, plus extra for garnish 1/2 cup fresh mint leaves, plus extra for garnish 1 tablespoon granulated sugar 3/4 cup white rum 1 tablespoon fresh lime juice One 750-milliliter bottle Lillet Ice 1 cup seltzer Instructions: Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling Shiraz]" 14774,"Cheese Cornbread 8 tablespoons unsalted butter, melted, plus more for buttering the pan 1 1/4 cups stone-ground cornmeal 3/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 large eggs 1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded 1/2 cup grated Parmesan Instructions: Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside. Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar. Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more. ","[Chardonnay, Riesling, Sauvignon Blanc, Gouda]" 14775,"Grilled Radicchio Salad 2 medium to large heads radicchio 2 tablespoons extra-virgin oil, plus additional for drizzling Salt and freshly ground black pepper 1 can (15 ounces) sliced beets, drained 1/4 red onion, very thinly sliced Balsamic vinegar, for drizzling, about 1 1/2 tablespoons Instructions: Preheat a grill pan over high heat. Pour a couple of tablespoons of extra-virgin olive oil into a small dish. Slice radicchio heads into quarters and remove core. Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter. Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil. Adjust salt and pepper and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 14776,"Stir-Fried Asian Tofu 8 ounces firm tofu, drained and weighted for 30 minutes 1/2 teaspoon grated tangerine or lemon zest 2 tablespoons orange juice Salt and pepper 2 tablespoons hoisin sauce 1 tablespoon rice wine vinegar 1 tablespoon low sodium soy sauce 1/2 teaspoon sugar 1 teaspoon cornstarch 1 tablespoon each vegetable and sesame oil 1 large clove garlic, minced Quarter-size piece fresh ginger, minced 4 ounces mushrooms, stemmed and thinly sliced mushrooms 3 cups 3/4-inch broccoli florets Salt and crushed red pepper Instructions: Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14777,"How to Make Homemade Bolognese | Simple Bolognese 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, peeled and coarsely chopped 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 pound ground chuck beef 1 (28-ounce) can crushed tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions: In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.; ","[Barolo, Barbaresco, Chianti, Tempranillo]" 14778,"Southwest Salsa Chicken with Fresh Greens 1 tablespoon chili powder 1 teaspoon ground cumin 6 skinless,boneless chicken breasts (about 1 1/2 pounds), cut into strips 1 tablespoon olive oil 1 cup Pace? Chunky Salsa 1/4 cup water 1 bag (about 7 ounces) mixed salad greens Instructions: Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat. Heat the oil in a heavy 12-inch skillet over high heat. Add the chicken and cook until it's blackened and cooked through, stirring often. Remove the chicken from the skillet. Stir the salsa and water in the skillet and cook until the mixture is hot and bubbling. Divide the greens among 6 plates. Top with the chicken and salsa mixture. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14779,"Chicken Shepherd's Pie 2 Yukon gold potatoes, peeled and cut into large pieces (about 12 ounces ) Kosher salt 6 tablespoons unsalted butter 1 medium onion, chopped 2 tablespoons all-purpose flour 3 large ripe tomatoes, cored, and diced 1 cup low-sodium chicken broth 1 cooked rotisserie chicken, (about 2 pounds) 1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed-out 1 cup loosely packed grated Cheddar cheese 1 large egg yolk Instructions:

1. For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes
2. For the filling: Meanwhile, preheat the oven to 375 degrees F. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring often ,until soft, 3 to 5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7 to 10 minutes.
3. Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces. (You should have about 2 cups.)
4. Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven safe ramekins.
5. Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. Bake until the topping is lightly browned, and the chicken is heated through, about 20 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14780,"Peanut Butter Blondie Ice Cream Sandwiches Nonstick cooking spray, for the baking dishes 1 1/2 cups all-purpose flour
   3/4 cup lightly packed light brown sugar
   3/4 cup granulated sugar
   1 teaspoon ground cinnamon
   3/4 teaspoon kosher salt
   1/2 teaspoon baking powder
   3/4 cup (1 1/2 sticks) unsalted butter, melted but not hot
   2 teaspoons vanilla extract
   3 large eggs
   1 1/4 cups peanut butter, at room temp 2 pints vanilla ice cream
   Instructions: Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside. In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely. While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours. Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 14781,"South Coast Portuguese Fish Chowder 2 tablespoons olive oil 2 dried bay leaves 3 cloves garlic, finely chopped (1 tablespoon) 2 medium onions (14 ounces), cut into 3/4-inch dice 1 green bell pepper (6 ounces), cut into 1/2-inch dice 1/4 teaspoon ground allspice 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick 4 cups fish stock, chicken stock, or water (as a last resort) 2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch diced (measured with their juice) 6 ounces spicy chorico (dry, spicy Portuguese sausage) or andouille sausage, casing removed, sliced 14 inch thick Kosher or sea salt and freshly ground black pepper 2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup) 2 tablespoons coarsely chopped fresh Italian parsley Instructions: Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not brown. Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added). Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mold the chunks of hake, the chorico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 14782,"Pernil Asado (Roast Pork, Caribbean Style) 1 green pepper, small dice 1/2 Spanish onion, small dice 4 to 5 cloves garlic, minced 1/2 cup cilantro, chopped 1 pork shoulder with bone and skin left on Salt and pepper, to taste Sofrito Instructions: For the marinade: Mix together all ingredients and set aside to let flavors meld together. Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules. ","[Malbec, Tempranillo, Garnacha, Barbera]" 14783,"Sweet and Sticky BBQ Sauce (Kansas City Style) 1 1/2 cups ketchup 1/2 cup molasses
   1/3 cup apple cider vinegar
   3 tablespoons Worcestershire sauce
   2 tablespoons brown sugar
   1 tablespoon paprika
   2 teaspoons onion powder
   1 teaspoon garlic powder
   1 teaspoon mustard powder
   1 teaspoon kosher salt
   1 teaspoon freshly ground black pepper
   1/4 teaspoon liquid smoke
   Instructions: Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard powder, salt, pepper and liquid smoke in a medium pot. Bring to a simmer over low heat and cook to allow the flavors to concentrate, 10 to 15 minutes. Let cool to room temperature before using. ","[Zinfandel, Merlot, Syrah, Malbec]" 14784,"French Onion Soup 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter
   3 medium yellow onions, thinly sliced
   4 sprigs fresh thyme 1 bay leaf
   2 cloves garlic, peeled and crushed
   Kosher salt and freshly cracked black pepper 1/2 cup sweet Marsala wine
   6 cups beef stock
   1 loaf Italian bread, cut into thick slices
   1 cup sliced whole milk mozzarella cheese
   1 cup shredded Gruyere Instructions: Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter to the pot and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes. Pour in the Marsala to deglaze the pot, stirring to scrape up any bits at the bottom. Add the beef stock and simmer until the onions are very soft and the soup has reduced slightly, about 35 minutes. Use tongs to remove and discard the thyme stems, bay leaf, and garlic cloves. Preheat the broiler to high. Put 4 oven-safe serving bowls on a baking sheet. Put 4 slices of bread on a baking sheet. Toast the bread under the broiler until crispy and slightly golden brown, 1 to 2 minutes. Ladle the soup into the oven-safe bowls (about 1 1/2 cups per bowl). Top each bowl with a toasted slice of bread. Top with a slice or two of mozzarella. Mound 1/2 cup of Gruyere on top of each bowl. Place the baking sheet of bowls under the broiler until the cheese is melted and slightly browned, 1 to 2 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 14785,"Caprese Martinis 1 pound tomatoes, sliced 1/4 inch thick 1 1/2 cups vodka (half of a 750-ml bottle) Kosher salt 16 grape tomatoes 2 cups balsamic vinegar 1/2 bunch basil 8 small mozzarella balls (bocconcini) Instructions: Put the tomato slices in a large glass container or pitcher. Add the vodka (make sure it covers the tomatoes) and a pinch of salt; let infuse 6 to 12 hours at room temperature. Strain the vodka, then chill until ready to serve. Meanwhile, prick the grape tomatoes with a skewer; toss with the balsamic vinegar in a bowl and marinate 4 hours at room temperature. Drain the grape tomatoes, reserving the vinegar. Bring the vinegar to a boil in a nonreactive saucepan over medium heat. Reduce the heat and simmer until syrupy, about 20 minutes; let cool. For each drink, drizzle some of the balsamic syrup into the bottom of a chilled martini glass. Muddle 2 to 3 basil leaves with a splash of tomato-infused vodka in a cocktail shaker. Add another 1 1/2 ounces tomato-infused vodka and 1 cup ice; shake and strain into the glass. Skewer 2 marinated grape tomatoes, 2 basil leaves and a mozzarella ball on a cocktail pick and set in the martini. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]" 14786,"Gnocchi Poutine 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 tablespoons extra-virgin olive oil 2 shallots, minced 1/4 cup pinot noir 2 cups organic beef stock 1/2 teaspoon brown sugar 1/4 teaspoon dried thyme Freshly ground black pepper Salt 1 pound fresh gnocchi 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 pound Camembert cheese, rind removed, cubed and chilled Instructions: To make the roux: In a small saucepan over medium heat, melt the butter. Add the flour and whisk until the color is amber and it smells nutty, about 6 minutes. Remove from the heat. To make the gravy: Heat a medium saucepan over medium heat and add the olive oil. Throw in the shallots and saute until the edges are crisp and golden, 5 to 6 minutes. Deglaze the pan with the pinot noir and reduce for 30 seconds. Add the beef stock, brown sugar, thyme, some pepper and the roux and whisk. Bring the gravy to a simmer and let reduce for 15 minutes, stirring frequently. To make the gnocchi: Bring salted water to a boil and add the gnocchi. Do not add too many as the water must remain at a rolling boil. Boil until they float, about 1 minute, and then keep boiling for another minute. Remove with a slotted spoon and repeat with the remaining gnocchi. Heat a nonstick pan over medium heat and add the olive oil and butter. Throw in the gnocchi in a single layer and sear until slightly golden, 1 minute per side. To serve: Place the gnocchi in a shallow bowl, add the Camembert and top with gravy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14787,"Alien Cookie Pops 14 to 16 double-stuffed chocolate sandwich cookies, such as Oreos One 12-ounce bag white chocolate chips
1 tablespoon coconut oil
4 to 6 drops neon green food coloring
Small or large candy eyeballs, such as Wilton
Instructions: Line a large baking sheet with parchment paper. Carefully insert a 4-inch lollipop stick into the creme center of each sandwich cookie and arrange them on the prepared baking sheet. Add the white chocolate chips and coconut oil to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir with a rubber spatula. Continue to microwave on high in 15-second intervals, stirring in between each, until just melted and the mixture is smooth. Vigorously stir in the food coloring until the desired color is achieved.
Working carefully but quickly, hold a cookie by the lollipop stick, place over the bowl and use a small spoon or offset spatula to cover the cookie with the neon green chocolate. Transfer back to the baking sheet and immediately decorate with eyeballs. Repeat with the remaining cookies and neon green chocolate. Let the lollipops set for 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14788,"Gujarati Potatoes with Cashew Nuts 1 cup vegetable oil, for deep frying, plus 1 tablespoon 1 pound potatoes, peeled and cut into wedges 1/2 teaspoon ground turmeric 1/2 teaspoon red cl powder 1 teaspoon sugar 3/4 teaspoon dried mango powder* 1 teaspoon ground cumin Kosher salt 2 tablespoons cashew nuts 1 tablespoon sesame seeds Instructions: Heat the 1 cup oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
When the oil is hot, add the potatoes, and fry over a medium heat for 5 to 7 minutes, or until just tender. Add the turmeric, red cl powder, sugar, dried mango powder, cumin, and salt, to taste, to the pan. Turn up the flame and continue to fry for 3 to 4 minutes, or until the potatoes are crisp, and golden-brown. Remove the potatoes from the pan using a slotted spoon, and set aside to drain on a tray lined with paper towels.
Meanwhile, in a separate frying pan, heat 1 tablespoon of oil over a medium heat, add the cashew nuts and fry for 1 to 2 minutes, or until golden brown. Add the sesame seeds and fry for another minute, or until the sesame seeds are golden brown.
To serve the dish, place the potatoes into a serving dish. Pour over the fried nuts and seeds, and stir well to coat the potatoes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 14789,"Spaghetti and Meatballs 5 tablespoons panko breadcrumbs, finely processed 6 ounces heavy cream (as needed to soak the breadcrumbs)
1 tablespoon canola oil
1/2 cup small-diced sweet onions 1 clove garlic, chopped
1/2 tablespoon chopped fresh rosemary
8 ounces ground pork
8 ounces sweet pork sausage, no casing
8 ounces ground veal
5 ounces Parmesan, grated, plus more for garnish 1/4 cup finely minced fresh parsley, plus more for garnish 1 large egg
Kosher salt
Basic Tomato Sauce, recipe follows 1 box spaghetti
Freshly cracked black pepper
2 tablespoons olive oil 4 leaves fresh basil 1 clove garlic, chopped, Pinch red pepper flakes One 32-ounce can San Marzano tomatoes, drained and processed in a food mill or food processor Instructions: Soak the breadcrumbs in the heavy cream in a bowl. Heat a large saute pan over medium heat and add the canola oil. Saute the onions and garlic until the onions are translucent. Add the rosemary, remove from the heat and then chill the mixture thoroughly. Combine the breadcrumb mixture, onion mixture, pork, sausage, veal, Parmesan, parsley and egg in the bowl of large electric mixer and begin mixing on low speed. When relatively well incorporated, add some salt. Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments. Form the meatballs into the desired shape and chill for 1 hour. Preheat the oven to 425 degrees F. Bake the meatballs on a baking sheet until browned, 20 to 25 minutes. Bring the Basic Tomato Sauce to a simmer. Transfer the meatballs to the sauce and simmer until tender and cooked through, about 30 minutes. Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the package directions. Transfer the cooked spaghetti to the sauce with the meatballs and toss. Add some black pepper, garnish with Parmesan and parsley and serve. Heat a saucepan over medium heat. Add the olive oil, basil, garlic and red pepper flakes and cook until the garlic begins to soften, about 3 minutes. Add the tomatoes, bring the mixture to a simmer and cook for 1 minute. Use right away, or chill until ready to use. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 14790,"Pasta Neopolitan 2 tablespoons olive oil, plus 1 tablespoon 6 to 8 cloves garlic, crushed, divided 2 teaspoons finely chopped fresh oregano, divided 2 teaspoons finely chopped fresh basil, divided 25 to 30 Roma tomatoes, diced 2 pounds chicken breast, diced into 1/2 -inch pieces, seasoned with salt and pepper 3 cups chicken broth 2 (10-ounce) cans sliced black pitted olives, with juice 2 pounds gemelli pasta Instructions: Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth. In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan. Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve.
Serve with fresh grated Romano and sliced black olives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14791,"Fruit-Sweetened Hot Cocoa 4 cups reduced-fat milk 1/2 cup unsweetened cocoa powder 6 large pitted dates, chopped 2 teaspoons pure vanilla extract Kosher salt Unsweetened whipped cream and ground cinnamon, for topping (optional) Instructions: Combine the milk, cocoa powder, dates, vanilla and a pinch of salt in a medium saucepan. Heat the mixture over medium heat, stirring frequently, until hot and steaming. Continue to cook, without letting the mixture boil, giving the dates time to soften, another 5 minutes. Let cool for 5 minutes or so, then transfer the mixture to a blender and being careful of the hot liquid, puree until smooth. You can strain the mixture to catch any small chunks of dates that weren't blended. Pour into mugs and top each with whipped cream and a sprinkle of cinnamon, if using. ","[Chardonnay, Moscato, Riesling, Sparkling Shiraz]" 14792,"Individual Key Lime Pies 1 cup lime juice 2 cups sugar
2 sticks unsalted butter
14 eggs
1/3 cup sugar 12 whole graham crackers
1/3 cup unsalted butter, melted
1 1/2 cups whipping cream 1/2 cup powdered sugar
Lime zest, for garnish
Instructions: For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge. For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine. For the topping: Whip the cream with the sugar until stiff. To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14793,"Spiced Graham People 1 1/2 cups graham flour 3/4 cup all-purpose flour, plus more for dusting 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon baking powder 1/4 teaspoon baking soda 6 tablespoons unsalted butter, at room temperature 2/3 cup packed light brown sugar 1/4 cup honey 1/4 cup water Cooking spray Royal icing, for decorating Gel food coloring (optional) Instructions: Whisk both flours, the ginger, cinnamon, salt, allspice, baking powder and baking soda in a medium bowl. Beat the butter, brown sugar and honey in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the water until the mixture is smooth and shiny, 2 to 3 minutes. Reduce the mixer speed to low and beat in the flour mixture. Divide the dough between 2 sheets of plastic wrap; pat into disks. Wrap and refrigerate until firm, at least 4 hours or preferably overnight. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Coat 2 baking sheets with cooking spray. Working with one piece at a time, roll out the dough on a floured surface until 1/8 inch thick. Cut out cookies using a 4-inch gingerbread-person cookie cutter. Arrange 1 inch apart on the prepared pans; refrigerate until firm, 10 to 20 minutes. (If the dough is too soft, refrigerate 15 minutes.) Reroll the scraps and cut out more cookies; refrigerate. Bake, switching the pans halfway through, until the cookies are firm and slightly browned, 10 to 15 minutes. Let cool completely on the pans. Decorate the cookies with royal icing (tint with food coloring, if desired). Let set, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14794,"Funky Mofongo with Sopa de Pollo and Puerto Rican Roast Pork 1/4 cup olive oil 1/4 cup white wine vinegar
1/4 cup white wine
1 tablespoon minced chipotles in adobo sauce 1 tablespoon chopped fresh cilantro 1 tablespoon ground cumin 1 tablespoon dried Mexican oregano
1 tablespoon kosher salt
2 teaspoons agave nectar 1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
6 cloves garlic
One 4- to 5-pound bone-in pork shoulder
Canola oil, for the pan 1 small onion, roughly chopped
1 Anaheim pepper, seeded, roughly chopped
4 cloves garlic, crushed
Kosher salt 2 boneless, skinless chicken breasts, cubed
4 cups chicken broth
1/2 cup chopped fresh cilantro
1 head garlic 1 tablespoon olive oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 strips applewood-smoked bacon, cut into small dice
Canola oil, for deep-frying
8 green plantains, peeled, sliced 1/2-inch thick on the bias
1/4 cup chopped fresh cilantro 1/4 cup thinly sliced scallions Juice of 1 lime
Instructions: For the roast pork: In a food processor, combine the oil, vinegar, wine, chipotles, cilantro, cumin, oregano, salt, agave, pepper, cayenne and garlic. Pulse to the consistency of a smooth, loose paste. With a sharp knife, score the fat-side of meat 1/4-inch deep, making in a diamond pattern. Place the pork fat-side up in a roasting pan. Rub the marinade into the pork, making sure to get into all the crevices. Cover tightly with plastic wrap and refrigerate for at least 4 hours or, for best results, overnight. Preheat the oven to 400 degrees F. One hour prior to cooking, remove the pork from the refrigerator and let it rest at room temperature. Remove the plastic wrap and set the meat fat-side up on a rack in a deep roasting pan. Cook uncovered for 15 minutes, then lower the heat to 300 degrees F and cook another 3 1/2 to 4 hours, until the internal temperature registers 180 to 185 degrees F and the skin is crispy. (If the pork begins to brown too much on top, cover it loosely with foil.) Cut away the pork skin (the chicharron), chop it finely, and set aside 1/2 cup for the mofongo. Let the meat rest 20 to 30 minutes before shredding. For the sopa de pollo: Set a medium saucepan over medium heat and add enough canola oil to coat the pan. Add the onions, peppers and garlic and sweat until translucent and fragrant, 5 to 7 minutes. Sprinkle with salt. Add the chicken and cook for 2 to 3 minutes. Deglaze the pan with the chicken broth. Add 1 cup water, bring to a gentle boil, then simmer over low heat for 30 to 45 minutes. Stir in the cilantro and add salt to taste. For the mofongo: Preheat the oven to 375 degrees F. Slice off the top of the garlic head, cutting away just enough to expose the cloves. Set the garlic on a double layer of aluminum foil and drizzle with the olive oil. Sprinkle with salt and pepper. Close the foil tightly to create a pouch, and transfer it to a baking sheet. Bake for 45 minutes, or until the cloves turn golden brown. Let rest until cool enough to handle. Working over a bowl, squeeze the bottom of the garlic head to release the cloves. Set aside. Set a saute pan over medium-high heat. Add the bacon and cook until crispy and well browned. Transfer to a paper-towel-lined plate to drain. In a deep pot or Dutch oven, heat 3 inches of oil to 325 degrees F. Working in batches, fry the plantains in the oil until golden and soft, 3 to 4 minutes. Drain on paper towels. When cool enough to handle, smash the plantains with a spatula or the side of a knife, then return them to the oil. Fry a second time, until they're just starting to brown. Drain on paper towels and season with salt as the plantains come out of the oil. To assemble: In a large, heavy metal mixing bowl, combine the fried plantains, the roasted garlic, the bacon, 1 teaspoon salt, 1/4 teaspoon pepper and the reserved 1/2 cup pork skin, as well as the cilantro, scallions and lime juice. Toss to mix. Season with salt and pepper. Scoop out individual portions of mofongo using an ice cream scoop and transfer to shallow bowls. Ladle some of the sopa de pollo over the top or serve it in small bowls on the side. Top the mofongo with some of the shredded pork. Serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 14795,"Bison Bolognese 3 tablespoons olive oil, plus more to finish 1 pound ground bison 1 medium carrot, finely chopped 1/2 red onion, chopped 2 cloves garlic, smashed and peeled 1 teaspoon kosher salt, plus more for the pasta water 1 cup dry white wine One 28-ounce can whole san marzano tomatoes, crushed by hand One 3-inch piece Parmesan cheese rind 2 stems fresh basil 1 pound pappardelle pasta 1 cup freshly grated Parmigiano-Reggiano cheese, plus more to serve 2 tablespoons unsalted butter Instructions: Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes. Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 14796,"Halibut Roasted with Fennel and Croutons 1 large fennel, sliced 1 1/2 tablespoons olive oil 2 anchovy fillets, minced 2 tablespoons fennel seed 1 cup cubed bread, 1/2-inch thick Salt and pepper 2 (6 to 8-ounce) halibut fillets Chopped fresh dill Instructions: Preheat the oven 500 degrees. Toss fennel with 1 tablespoon olive oil, anchovies and 1 tablespoon of fennel seed. Roast on the top shelf for 8 to 10 minutes or until tender and softened. Toss the cubed bread with 1/2 tablespoon olive oil, salt and pepper, to taste. Remove baking dish from the oven. Set halibut on top of roasted fennel, top with croutons, drizzle with a little olive oil and bake for 8 to 12 minutes on the top shelf of the oven. Sprinkle with fennel seeds, dill and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14797,"Insalata de Carciofi: Raw Artichoke Salad 4 artichokes 1 lemon, halved 5 tablespoons/74 ml extra-virgin olive oil, plus more as needed Salt and freshly ground black pepper Parmigiano cheese, shaved, as needed Instructions: Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Remove the purple leaves and hairy portion covering the choke; discard. Trim 1/3 off the tops of each artichoke, rub with lemon and finely chop. Squeeze extra lemon juice on artichokes to prevent from browning. Plate the artichokes and season with olive oil and extra lemon juice, if needed. Then add pepper and salt, to taste. With a vegetable peeler shave the Parmigiano cheese and top the artichokes. Lightly drizzle with more olive oil if needed. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 14798,"Brined and Roasted Whole Turkey 1 cup Morton? Kosher Salt 1 cup sugar 2 gallons of cool water 12 to 15 pound fresh, whole, bone-in-skin-on turkey, rinsed and patted 8 tablespoons unsalted butter, divided (5 tbsp softened. 3 tbsp melted) 1/2 teaspoon ground black pepper 1 cup white wine, chicken broth or water Instructions: Combine Morton? Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, and rinse inside and out and under cool running water for several minutes to remove all traces of Morton? Kosher Salt; pat dry with a paper towel. 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton? Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours. To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165F. Remove the turkey from the oven. Let stand 20 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14799,"Homestyle Chicken Soup 1 3 to 3 1/2 pound chicken, rinsed in cold water and trussed and with extra string left looped on the end for easier retrieval of the cooked chicken 6 quarts water 3 carrots, peeled and cut into a large dice 4 celery ribs, washed and diced 2 leeks, split, carefully washed and diced 1 tablespoon each salt and cracked black pepper 2 tablespoons dried thyme 2 bay leaves 3 cloves garlic, peeled and crushed 2 cups cooked broad egg noodles 3 tablespoons chopped fresh dill Instructions: Rinse the chicken under cold water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cold water and bring to a boil. Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 minutes, carefully skimming off fat and residue. Add the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hours. Remove from the heat and cool the soup slightly before removing the chicken with the help of the looped string. Discard the cheesecloth sachet and skim any fat that has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and discard the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add the boneless meat back to the soup pot and discard the bones. Bring the soup with the meat added back to the boil, simmer for 10 minutes before adding the noodles and chopped dill. Cook 2-3 minutes before serving in bowls with some additional dill as a garnish. Refrigerate promptly any unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the remaining portions are reheated. Tied in a cheesecloth sachet: . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14800,"Shrimp Pad Thai 8 ounces flat rice noodles Olive oil 4 ounces basil leaves left as whole, stems removed 1 pound, peeled and deveined shrimp 4 ounces firm tofu, cubed 2 eggs, beaten 2 cloves garlic, minced 1/2 teaspoon habenero pepper, minced 1/2 cup fish sauce 3 tablespoons brown sugar 2 tablespoons, finely chopped lightly salted peanuts 1/2 cup bean sprouts 1/ cup mint leaves 2 limes, cut into wedges Instructions: Noodles: Soften in water according to directions on package - normally 30 to 45 minutes in cool water. Drain and set aside. Pad Thai: Heat wok over high heat, add 2 tablespoons of the oil. When the oil is shimmering, add the basil and fry until crisp. Transfer the basil to a paper towel. Meanwhile, add 1 tablespoon of oil to wok, then add shrimp and tofu and stir-fry until the shrimp begins to become opaque, about 2 minutes. Add the eggs and scramble quickly. Transfer the mixture to a plate and wipe out the wok with a clean, dry cloth. Heat the wok and add the remaining 2 tablespoons of oil. When the oil is hot, add the garlic and habenero pepper and cook for 20 seconds. Add the fish sauce and brown sugar and heat through. Add the noodles and toss until the noodles have absorbed most of the sauce. Add peanuts, bean sprouts and reserved tofu, shrimp, and eggs and toss. Transfer mixture on a serving platter. Garnish with lime, basil and mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14801,"Orzo with Fresh Peas and Mint Pesto 1 cup fresh mint leaves 1/2 cup fresh parsley leaves 1 small shallot, finely chopped 2 tablespoons pine nuts, toasted 2 tablespoons freshly grated Romano cheese 1 teaspoon lemon zest 1 cup olive oil Salt and freshly ground pepper 1 pound orzo pasta, cooked al dente 1/2 cup Mint pesto 1/2 pound fresh peas, blanched Finely chopped fresh parsley Instructions: Combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. Place the orzo in a large bowl and combine with the pesto. Fold in the peas and season with salt and pepper to taste. Garnish with fresh parsley. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 14802,"Roasted Pears and Ice Cream 2 tablespoons softened butter 2 cans pear halves in syrup 1 lemon, zested and 4 lemon twists of rind 1/4 teaspoon ground nutmeg 3 pieces crystallized ginger, chopped or grated ? on Asian food aisle 1 pint French vanilla ice cream Instructions: Preheat oven to 400 degrees F. Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can ? pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 14803,"Super Bowl 2 large egg whites 8 cups snack mix (such as Chex Mix or Asian rice cracker mix) Cooking spray Instructions: Preheat the oven to 325 degrees F. Beat the egg whites and 2 tablespoons water in a large bowl with a mixer until slightly stiff peaks form. Add the snack mix and toss until evenly coated. Generously coat a 3-quart ovenproof bowl with cooking spray and place the snack mix in it. Crumple a large sheet of foil and mold into a bowl shape about one-third the size of the 3-quart bowl. Coat the outside of the foil bowl with cooking spray and press into the snack mix to make a well in the middle, forming the snack mix into a bowl shape. Place the bowl with the foil in the oven and bake until the snack mix sets, 30 minutes. Remove from the oven and let cool slightly, 5 minutes. Carefully remove the foil. Cool 30 more minutes, invert the edible bowl onto a plate and cool completely. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 14804,"Spinach Gnocchi Pancetta Beurre-Noisette with Chanterelles, Sage, Capers and Parmesan 2 Idaho potatoes Salt 1 bunch spinach, cleaned 3 cups all-purpose flour 3 pounds pancetta, sliced 2 pounds salted butter 3 lemons, juiced 1 cup reduced chicken stock 3 Roma tomatoes, diced 3 leeks, cleaned well and diced 1/2 cup capers 1 bunch fresh sage, chopped 2 pounds chanterelle mushrooms 1/4 cup brandy 1 cup freshly grated Parmesan Instructions: Peel potatoes and then boil them in plenty of salted water until just tender and falling apart. Cool and the put potatoes through a ricer. Blanch spinach and then puree it with a little bit of water. Pour the puree on top of the riced potatoes. Add 3 cups flour on top and carefully kneed the mixture until a soft ball is achieved. Allow the dough to rest 20 to 30 minutes. Cut into 12 equal portions and roll into the shape of a rope, approximately 1/2-inch in diameter. Cut the rolled pasta into 1/2-inch dumplings. Blanch the gnocchi in boiling salted water and then immediately shock the pasta in an ice water bath. Render and crisp the pancetta in a large, deep saute pan and then reserve the meat and save the fat separately (save the fat for use in the turkey recipe). When pancetta has cooled, dice it. Wipe pan clean and then add 3/4 of the butter. Melt butter over medium-high heat and continue cooking until the butter separates and begins to brown in tiny specks. Add lemon juice, then reduced chicken stock, diced Roma tomatoes, diced leeks, capers and chopped sage. Keep warm. Saute the Chanterelle mushrooms in the remaining butter. When mushrooms are tender, deglaze the pan with brandy. Before serving, reheat the gnocchi in the warm sauce. Toss gnocchi and sauce with mushrooms, diced pancetta, and Parmesan and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 14805,"Beef Soup (Caldo de Res) One 2-pound bone-in beef chuck, cut into 1-inch cubes 4 cloves garlic 1/2 medium white onion Pinch salt 2 carrots, cut into 1-inch rounds 1 celery stick, cut into 2-inch pieces 1 chayote squash, cut in 2-inch strips 1 corn on the cob, halved 1 zucchini, cut into 2-inch chunks 1/2 head cabbage, quartered Lime wedges, for serving Hot sauce, for serving Corn tortillas, warmed, for serving Instructions: Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 14806,"Slow-Cooker Braised Brisket (Machaca) 1/4 cup fresh lime juice 2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce 3 cloves garlic, minced 1 serrano cl, stemmed, seeded, and minced Salt and freshly ground black pepper 1/2 cup olive oil One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces 3 tablespoons vegetable or olive oil 1 1/2 cups diced onion (about 1 large) 1 cup beef broth 1 cup diced red bell pepper (about 1 large) 1/2 teaspoon dried oregano 3 cloves garlic, minced 2 serrano chiles, stemmed, seeded and minced One 28-ounce can diced tomatoes with their juice Salt and freshly ground black pepper 1 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heated Eight 4-inch crisp corn tostada shells 1 cup shredded iceberg lettuce 1 avocado, peeled, pitted and finely diced 1 cup fresh tomato salsa 1/2 cup Mexican crema or sour cream 4 ounces crumbled queso fresco cheese (about 1 cup) Lime wedges, for serving Instructions: For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature. Drain the meat and discard the marinade. For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours. Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary. The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month. For the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco. Serve with lime wedges on the side for squeezing over the top. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14807,"Spatchcocked Turkey One 15- to 20-pound turkey Neutral oil, like canola, for rubbing the turkey
Kosher salt
4 medium carrots, roughly chopped
1 Spanish onion, roughly chopped
1/2 head celery, roughly chopped
3/4 cup to 1 cup chicken reduction or demi-glace Instructions: With the turkey breast-side down, use poultry shears to cut along both sides of the backbone. Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird. Turn the turkey breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way. Allow your turkey to air-dry at room temperature for 2 hours, skin-side up. Preheat the oven to 500 degrees F. Rub the turkey with oil, then sprinkle all over with salt. Put the carrots, onion and celery in the bottom of a roasting pan, tossing to combine. Create a level bed of the vegetables and place a rack on top. Place the turkey, breast-side up, on the rack. Bake for 10 minutes to sear, then turn the oven down to 350 degrees F and cook for 20 minutes per pound (5 hours to 6 hours 40 minutes). 20 minutes before complete, brush the turkey skin with the chicken reduction. Return to the oven and finish cooking. Allow the turkey to rest for 45 minutes to 1 hour before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14808,"Scallion Pancakes 1 1/2 cups all-purpose flour, plus more for dusting Kosher salt 1 to 2 tablespoons vegetable shortening, at room temperature 5 scallions, finely chopped Vegetable oil, for frying Instructions: Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes. Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours. Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve. For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14809,"Clam Chowder 3 ounces salt pork, finely diced 1 1/2 cups small diced yellow onion 6 cups small diced baking potatoes, like russets 2 cups milk 1 (6.5 ounce) can clams, drained, juice reserved 12 Little Neck clams Kosher salt and freshly ground pepper Chopped fresh parsley, for garnish Sour cream, for garnish Grape tomatoes, halved, for garnish Instructions: In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper. In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings. Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 14810,"Slow Cooker Short Ribs 1 tbsp. canola oil 3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 (12-ounce) dark stout beer, such as Guinness
Kosher salt
Black pepper Instructions: In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 14811,"Bourbon-Glazed Pork Belly over Black-Eyed Pea Cakes with Collards 10 ounces pork belly, cut into chunks 1 large onion, diced
4 bunches collards, stems removed, leaves chopped
8 cups chicken stock
1 cup granulated sugar
1/2 cup red cl flakes 1/2 cup apple cider vinegar 1/4 cup hot sauce
1 tablespoon garlic powder 1 tablespoon onion powder 1 cup diced pork belly 2 cups bourbon
2 sticks (1 cup) unsalted butter
1 cup brown sugar
Two 15-ounce cans black-eyed peas, drained and rinsed 8 strips cooked bacon, crumbled
1 red bell pepper, diced
1 tablespoon all-purpose flour
2 tablespoons unsalted butter 2 tablespoons olive oil Instructions: For the collards: Add the pork belly and onions to a large Dutch oven over medium heat. Cook, covered, stirring occasionally, until the onions start to become translucent, 5 minutes. Add the collards, chicken stock, sugar, cl flakes, cider vinegar, hot sauce, garlic powder and onion powder. Bring to a simmer and cook until the greens are tender, 45 minutes to 1 hour. For the bourbon bacon: Cook the pork belly in a skillet over medium-high heat until crispy, stirring occasionally. Drain on paper towels. To the skillet, carefully add the bourbon (it may flame) and butter. Bring to a simmer, then stir in the brown sugar. Cook until slightly thickened. Turn off the heat and add the crispy pork belly. For the pea cakes: Add the black-eyed peas to a food processor; process until semi-smooth. Transfer to a bowl, add the bacon, red peppers and flour, and blend well. Form the mixture into 4 cakes. Heat the butter and olive oil in a large nonstick skillet until smoking hot. Add the pea cakes and cook until browned on both sides. Divide the collards along with some of their cooking liquor among 4 bowls. Top with the pea cakes. Spoon the bourbon bacon over the top and serve immediately. ","[Chardonnay, Pinot Grigio, GSM (Grenache, Syrah, Mourvdre), Tempranillo]" 14812,"Lemon Cake 1/2 cup butter (1 stick) 1/4 cup firmly packed light brown sugar 2 peaches, peeled and quartered 1 box your favorite lemon cake mix Instructions: In a cake pan or Dutch oven, melt the butter and sugar together over medium heat until they begin to caramelize. Reduce heat and arrange the quartered peaches in the caramel mix at the bottom of the pan to create a decorative top to the cake and remove from the heat. Mix the cake batter according to package directions. Pour the batter slowly over the peaches and bake according to package directions. Let the cake cool about 30 minutes before unmolding, slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14813,"Boliche 5 to 6 pounds Eye Round beef 6 garlic cloves, mashed 1/2 teaspoon ground oregano 1 teaspoon ground cumin 1 bay leaf 3 tablespoons bitter orange juice 1 cup dry white cooking wine 3 teaspoons salt 1/4 teaspoon pepper 1/2 pound ham in small cubes 1 carrot, sliced 1/2 green bell pepper, cut in medium size pieces 1/2 red bell pepper, cut in medium size pieces 2 small Cuban-style chorizos, sliced 1/4 cup vegetable oil 8 ounces tomato sauce 1 sliced seared onion 2 fried ripe plantains Steak fries Instructions: Clean the meat by trimming excess fat. With a knife make an opening through the center of the meat. Place the meat in a large pot. To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, cooking wine, salt and pepper. Add 3 tablespoons of the marinade to the opening inside the meat. In another container mix the stuffing: ham, carrot, bell peppers and chorizo then place the stuffing inside the meat. Add the rest of the marinade to the outside of the meat. For best results let the meat sit overnight or at least 3 hours, refrigerated. Preheat oven to 350 degrees F. In a large frying pan heat cooking oil and remove meat from marinade. Place meat in a hot frying pan, and sear the meat; browning it gives the meat flavor. Add the remaining marinade, cover and place in oven for approximately 3 hours. Let the meat cool before cutting it in slices. Combine the tomato sauce with the marinade that remained in the pan and put this mixture in a saucepan and simmer for 3 minutes. Pour over the sliced meat, and add the toppings and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14814,"Horchata Rice Pudding 1 large egg, separated 2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch cayenne pepper
1 cup slivered almonds
Nonstick cooking spray or butter, for greasing 2 large eggs plus 1 large egg yolk 3 1/2 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon almond extract
1 1/2 cups cooked white rice
Instructions: For the topping: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside. Whisk egg white in a medium bowl until frothy (reserve yolk for the pudding). Add brown sugar, cinnamon, salt and cayenne pepper. Add almonds and toss to coat. Transfer to prepared baking sheet. Bake for 20 minutes, then allow to cool completely at room temperature on the baking sheet. Break up into pieces. For the pudding: Meanwhile, grease a 2-quart baking dish. Whisk whole eggs and egg yolks (including reserved yolk) together in a large bowl. Add milk, granulated sugar, vanilla, cinnamon, salt and almond extract and whisk until blended, then mix in the cooked rice. Transfer to prepared baking dish. Place baking dish in a larger roasting pan. Create a warm water bath by adding hot water to the large pan until it reaches about 1 inch up the sides of the smaller baking dish. Cover with aluminum foil and bake for 1 hour. Remove foil and bake until set, another 10 to 20 minutes. Serve warm, sprinkled with almond mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 14815,"Samoa Clusters Nonstick cooking spray, for the foil One 7.5-ounce box caramel and toasted coconut cookies, such as Samoas? 4 tablespoons unsalted butter 25 individually-wrapped caramels, unwrapped 1/2 cup dry-roasted macadamia nuts with sea salt, halved, plus more for topping 1 cup semisweet chocolate chips 1 teaspoon coconut oil Toasted coconut, for topping Instructions: Line a baking sheet with aluminum foil and lightly spray with cooking spray. Reserve 2 of the cookies; coarsely chop the remaining cookies. Put the butter and caramels in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Fold in the chopped cookies and macadamia nut pieces. Drop tablespoon dollops of the caramel mixture onto the prepared baking sheet. Refrigerate until firm, about 1 hour.
Meanwhile, finely chop the reserved cookies and macadamia nuts.
Microwave the semisweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted and smooth, about 1 minute.
Top the caramel clusters with the melted chocolate. Immediately sprinkle with crushed cookies, chopped macadamia nuts or toasted coconut. Chill until set, another 30 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 14816,"The Once and Future Beans 1 pound dried Great Northern beans 1 pound bacon, chopped 1 onion, chopped 2 jalapenos, chopped 1/4 cup tomato paste 1/4 cup dark brown sugar 1/4 cup molasses Vegetable broth 1/4 teaspoon cayenne pepper 1 teaspoon black pepper 2 teaspoons kosher salt Instructions: Heat oven to 250 degrees F. Soak beans in a plastic container overnight in just enough cold water to submerge them completely. Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 14817,"Cuban Beef Stew: Carne con Papas 1/4 cup olive oil 1 large white onion, cut into 1/2-inch cubes 1 tablespoon minced garlic 1 chopped green pepper 1 cup chopped canned tomatoes 1 tablespoon paprika 1 tablespoon dry oregano 1 tablespoon dry cilantro 2 1/2 pounds beef top round, cut into 1-inch cubes 1 cup dry Sherry 4 large peeled potatoes, cut into 1-inch cubes Salt and white pepper White rice, as an accompaniment Instructions: In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 14818,"Broccoli and Cauliflower Gratin 1/2 stick (4 tablespoons) unsalted butter, plus extra at room temperature for greasing the baking dish 1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1/4 cup all-purpose flour
2 cups half-and-half
2 cups shredded sharp white Cheddar, divided
Salt and freshly ground black pepper 1/2 cup dry breadcrumbs
Instructions: Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes. In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted. Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14819,"Avgolemeno (Chicken Soup with Egg-Lemon Sauce) 1 (3 pound) free range chicken 12 cups cold water 3 tablespoons kosher salt 1 leek, cleaned and quartered 1 carrot, peeled and quartered 2 bay leaves 3 tablespoons extra-virgin olive oil 2 cups finely diced onion (about 1 medium onion) 2/3 cup arborio rice 1/2 cup fresh lemon juice 2 large eggs 1 teaspoon freshly ground pepper Instructions: In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
Remove chicken from the broth, and allow meat to cool. Strain the broth and skim the fat. (Place the broth in the refrigerator to make it easier to skim.)
When the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into large cubes; refrigerate until ready to use.
Return the broth to high heat, add the rice and onion and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.
In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt. Stir well to blend. Divide among bowls and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 14820,"Pork and Zucchini with Orzo Kosher salt 1 large pork tenderloin (about 1 1/4 pounds) 2 zucchini, halved lengthwise and crosswise 3 tablespoons extra-virgin olive oil Grated zest and juice of 1 lemon, plus wedges for serving 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 1 cup orzo 2 tomatoes, chopped 3 tablespoons chopped fresh parsley Instructions: Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick. Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes. Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss. Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 14821,"Passion Fruit Martinis 1 shot citrus vodka 1 shot white cranberry juice 1 shot passion fruit juice 1/2 shot orange liqueur 1 tablespoon cherry juice Orange peel twist, for garnish Instructions: Combine all ingredients except orange peel twist in a shaker filled with ice. Shake and strain into martini glass. Garnish with orange peel twist. ","[Prosecco, Moscato, Sauvignon Blanc]" 14822,"Mesa Grill's Spicy Bloody Mary 16 ounces tomato juice 3 ounces vodka 2 dashes hot red pepper sauce 1 dash Worcestershire sauce 2 jalapenos, sliced Pinch celery salt Pinch black pepper 1 lemon, juiced Ice Celery spears, for garnish Instructions: Combine all ingredients, except celery spears, in a small pitcher, pour into large glasses filled with ice and garnish with celery spears. ","[Rioja, Tempranillo, Garnacha, Barbera]" 14823,"Asian Meatball Subs With Hoisin Mayonnaise 1 slice white sandwich bread 1 1/2 tablespoons milk 1 teaspoon soy sauce 5 scallions, white and green parts separated 1 1/4 pounds ground pork 3 large cloves garlic, finely grated 1 tablespoon finely grated peeled ginger (about a 2-inch piece) 1/3 cup water chestnuts, drained, rinsed and chopped 1 large egg, lightly beaten 1/3 cup chopped fresh cilantro 1 1/2 teaspoons toasted sesame oil Kosher salt and freshly ground pepper 1/2 cup hoisin sauce 1/4 cup mayonnaise 2 1/2 tablespoons fresh lime juice 3 to 4 teaspoons Asian chili-garlic sauce Peanut or vegetable oil, for frying 1 cup bean sprouts 4 7-inch-long pieces baguette, split open Instructions: Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes. Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs. Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours. Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve. Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 14824,"Sausage and Herb Stuffed Clams 1 tablespoon olive oil 8 ounces Italian sausage 1/6 cup small-diced celery 1/6 cup small-diced red onion 1/4 cup white wine Juice of 1 lemon 24 small clams, raw and diced, shells reserved 1/4 cup breadcrumbs 1 tablespoon minced fresh parsley 1 stick unsalted butter, at room temperature 1 tablespoon hot sauce Instructions: Preheat the oven to 400 degrees F. In a saute pan over high heat, add the oil and allow to heat. Then add the sausage and cook for 2 minutes, stirring throughout the process. Next, add the celery and onions, again cooking for 2 minutes. Then deglaze the pan with the wine. Next, add the lemon juice, then the clams, breadcrumbs and parsley. Cook for 2 minutes, and then remove from the heat. Next, stuff the clam shells loosely with the prepared stuffing. Place in the oven and cook for 8 to 10 minutes.
During cooking, prepare the sauce. In a bowl, whisk together the butter and hot sauce, mixing well. After cooking the clams, finish with the prepared butter sauce and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14825,"Butternut Squash-Mushroom Stuffing 1 stick unsalted butter, plus more for the baking dish 4 cups sliced mixed mushrooms (such as cremini, shiitake, oyster and/or button) Kosher salt and freshly ground pepper 4 cups chopped peeled butternut squash (about 3/4-inch cubes) 2 cups chopped frozen collard greens (or 4 cups chopped fresh collards) 1 onion, finely chopped 5 stalks celery, finely chopped 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 3 1/2 cups low-sodium chicken or turkey broth 2 large eggs 1/2 cup chopped fresh parsley 12 cups 1/2 -inch stale whole-grain bread cubes (about 1 1/4 pounds) 2 tablespoons fat from the turkey drippings (or butter) Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook, stirring occasionally, until all the moisture evaporates and the mushrooms start browning, about 7 minutes. Season with salt and pepper. Remove the mushrooms to a plate. Melt the remaining 6 tablespoons butter in the pot, then add the squash, collards, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the heat. Whisk the eggs and parsley in a large bowl. Add the bread, mushrooms and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter). Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14826,"Moon and Stars Mocha 2 cups plain yogurt 1 cup vanilla soy milk (recommended: West Soy) 1/4 cup chocolate syrup (recommended: Hershey's) 2 cups ice Instructions: Combine all ingredients in blender and blend on high for 1 minute or until smooth. ","[Merlot, Cabernet Sauvignon, Malbec]" 14827,"Easy Homemade Ricotta 1 gallon whole milk 1 quart buttermilk Instructions: Line a colander with a few layers of cheesecloth and put it into the sink. Pour milk and buttermilk into large pot. Cook over high heat, stirring occasionally to prevent scorching. Curds will begin to rise up and clump on the surface. Once the mixture is steaming, stop stirring. Curds and whey will separate. Whey will look like cloudy water underneath a mass of white curds (this will happen at about 140 degrees F). When separated, turn off the heat and ladle the curds into the cheesecloth. When all curds are in the cloth and the dripping has slowed, gently bring up the edges of cloth and twist it to bring the curds together. Give a squeeze to let the water continue to drain. Tie it with string and hang it over the sink or a pan to drain for about 15 minutes or so. Let it drain 15 minutes more. Discard the whey. Untie the cheesecloth and pack the ricotta into airtight containers. Refrigerate and use within 1 week, or eat immediately. Serve with crusty garlic bread, olive oil and chunky salt, herbs or something else good. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 14828,"Spicy Seared Striped Bass and Corn Salad with Figs and Peaches 1/4 cup canola or safflower oil 3 star anise, whole Few dashes red chili flakes 2 cloves garlic, crushed with skins still on 2 fillets wild sea bass, skin on and scored Salt and freshly ground black pepper Salt and freshly ground black pepper
Corn Salad with Figs and Peaches, recipe follows Juice of 2 lemons 1 tablespoon mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Superfine sugar 3/4 cup vegetable oil 4 ears fresh corn, husked and kernels removed 2 bunches watercress, torn into bite sized pieces 1/4 cup sliced scallions 1 peach and 1 fig, sliced, for garnish Instructions: Heat oil in large skillet and toss in spices and garlic and saute until garlic is dark golden. Remove star anise and garlic.
Salt and pepper fish fillets. Sear skin side down first then turn and finish cooking.
Toss together corn kernels watercress and scallions. Whisk together all dressing ingredients except oil. Then slowly drizzle in oil while continuing to whisk. Pour in enough oil so dressing becomes thick and creamy and not too acidic. Season, to taste, with salt, pepper and sugar. For the dressing: Whisk together the lemon juice, mayonnaise, Dijon, salt, pepper and sugar to taste. Whisk in the vegetable oil until emulsified. Toss the corn, watercress and scallions together and add enough of the dressing to coat the salad.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14829,"Tomatoes Stuffed with Tabbouleh Salad 3/4 cup wheat bulgur, available in rice section of your market 1 cup boiling water 2 ripe lemons, juiced 1 cup parsley leaves, 1 bunch, chopped 1/2 cup mint leaves, 1/2 bunch, chopped 4 scallions, thinly sliced 1 plum tomato, seeded and diced 2 tablespoons extra-virgin olive oil, 2 turns of the bowl in a slow stream Salt and freshly ground black pepper 4 large vine ripe tomatoes or beefsteak tomatoes Instructions: In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste. To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14830,"Christmas Tree Cake Nonstick cooking spray, for the baking sheets and parchment Three 15.25-ounce boxes white cake mix, such as Duncan Hines Three 3.4-ounce packages instant vanilla pudding mix 1 1/2 cups vegetable oil 12 large egg whites Forest green gel food coloring, for coloring the batter 1 cup plus 2 tablespoons sugar 1 tablespoon lemon juice Pinch fine salt 6 large egg whites 4 1/2 sticks (18 ounces) unsalted butter, at room temperature, cut into 1 1/2-inch chunks 1 1/2 teaspoons pure vanilla extract Leaf green gel food coloring, for coloring the frosting 3 tablespoons desiccated coconut White nonpareils, for dusting 18 white gumdrops 36 candy-coated chocolates with almonds or peanuts, such as M and M's Nonstick cooking spray, for the parchment and cookie cutter 2 clear mint candies, crushed Instructions: For the cake: Preheat the oven to 350 degrees F. Coat three 18-by-13 rimmed baking sheets with cooking spray, then line with parchment and spray the parchment. Combine the cake mixes and pudding mixes in a stand mixer fitted with the paddle attachment and mix on low to blend. With the speed still on low, add the oil, egg whites, 2 1/4 cups water and 20 drops forest green food coloring and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Pour the batter into the prepared baking sheets; smooth into an even layer using an offset spatula. Bake until golden on top and the edges pull away from the baking sheets, about 15 minutes. Transfer to a rack and let cool completely on the baking sheets, then freeze until firm, about 30 minutes. For the frosting: Meanwhile, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching the water. Add the sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the simmering water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer to a stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes. Toss in a couple of chunks of butter at a time and continue beating, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together in a smooth and spreadable consistency. Slowly drizzle in the vanilla and leaf green food coloring while beating; beat until smooth and a vibrant green. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable; beat until lightened before using.) To assemble the cake: Transfer the first cake to a cutting board and trim the edges with a serrated knife. Use a ruler to divide the cake into two 8-inch squares, two 3-inch squares and three 2-inch squares. Hold in the freezer while you cut the other cakes. Transfer the second cake to a cutting board and trim the edges with a serrated knife. Use a ruler to divide the cake into one 9-inch square, one 7-inch square, one 4-inch square and one 1-inch square. Hold in the freezer while you cut the other cake. Transfer the third cake to a cutting board and trim the edges with a serrated knife. Use a ruler to divide the cake into two 6-inch squares, three 5-inch squares and one 4-inch square. Reserve the scraps for another use. Spread a small amount of frosting onto a large cake board or cutting board to secure the cake. With a large offset spatula, carefully lift the 9-inch square onto the frosting. Spread a layer of frosting in the center of the cake, avoiding the corners. Place one 8-inch cake square on top of the first square, offsetting it slightly so that the corners of the 2 cakes do not line up. Spread some frosting in the middle of the second cake, avoiding the corners. Place the second 8-inch cake square on top, offsetting it so that the corners do not line up with either cake underneath it. Repeat this process with the remaining cake squares, working with progressively smaller squares and continuing to stack them in offset layers with frosting in between. Trim a wooden skewer to 10 inches and insert it through the cake from the top down to add support. Transfer the remaining frosting to a piping bag fitted with a small fluted tip. Pipe rows of separate leaves in a downward motion to cover the exposed tops of all the cakes, creating the illusion of pine needles; leave the sides bare. For the decorations: Dust the cake with the desiccated coconut and white nonpareils to give the appearance of snow. To make lights: Cut the gumdrops in half widthwise. Press the cut side of each gumdrop half into the bottom of a candy-coated chocolate to adhere. Press into the freshly piped frosting to make retro Christmas lights. For the star topper: Preheat the oven to 300 degrees F. Lightly spray a 2 1/2-inch metal, star cookie cutter and a parchment-lined baking sheet with nonstick spray.
Put the cookie cutter on the baking sheet and fill with a single layer of the crushed mint candies. Bake until the candies have melted and filled the cutter, 4 to 6 minutes. Cool for 3 minutes, then unmold.
Before serving, place a birthday candle at the top of the cake with the star topper in front. Light the candle.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14831,"No Fuss Fruit Pie 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 1 egg 1 tablespoon water 1 can (21 ounces) fruit pie filling, any variety Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry. Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 14832,"Chicken Stock 1 whole free-range chicken (about 3? pounds), rinsed, giblets discarded 2 carrots, cut in large chunks 3 celery stalks, cut in large chunks 2 large white onions, quartered 1 head of garlic, halved 1 turnip, halved ? bunch fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns Instructions: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1? hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14833,"Fried Zucchini 4 cups canola oil 1 cup toasted Italian breadcrumbs 3 tablespoons grated Parmesan 3 eggs 1 splash cold water 4 medium zucchini, washed, dried, ends trimmed, cut, lengthwise, into 10 wedges like pickles 2 cups flour, for dredging Kosher salt 1 tablespoon paprika, for dusting 1 lemon, cut into wedges Instructions: Pour the oil into a deep, heavy bottomed pot and heat to 350 degrees F. Make the breading mixture by combining the breadcrumbs, and Parmesan in a medium bowl. Mix to blend. In another bowl, whisk together the eggs and the splash of water. Place the zucchini in a large bowl and season with salt. Toss to blend. Sprinkle lightly with flour (use a sieve) to dredge then toss to coat evenly - this will help the breading to stick. Submerge the zucchini in the eggs. Remove the pieces, 1 by 1, shaking off excess egg and them roll them in the breadcrumb mixture until they are coated on all sides. Transfer to a platter or baking sheet. When the oil comes up to temperature, test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon (or, alternatively, a spider) to remove the zucchini from the oil. Drop a few pieces of zucchini into the oil and gently swirl the oil as they fry. This swirling will allow the zucchini to move around a lot, assuring they fry more evenly on all sides. When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt and paprika. Repeat. Serve immediately with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 14834,"Vegan Sweet Potato Casserole 2 pounds sweet potatoes, peeled and roughly chopped (about 5 medium potatoes) Kosher salt 1 cup canned unsweetened coconut milk 3 tablespoons packed vegan light brown sugar 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon Pinch freshly grated nutmeg 1/3 cup raw walnut halves and pieces 1/3 cup raw pecan halves 1/3 cup all-purpose flour 1/4 cup packed vegan light brown sugar 1/4 teaspoon ground cinnamon Kosher salt 3 tablespoons unrefined coconut oil, melted and cooled slightly Instructions: Preheat the oven to 375 degrees F. For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Drain well and return the potatoes to the pot.
Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Taste and adjust the seasoning with more salt if needed. Transfer to a 2-quart baking dish and smooth into an even layer.
For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined.
Sprinkle the nut mixture evenly over the sweet potato filling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Let the casserole cool 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14835,"Spanish-Style Pork Shoulder Steaks 2 tablespoons ground toasted fennel seeds 2 tablespoons freshly cracked black pepper 1 tablespoon smoked paprika (pimenton) 1 tablespoon salt 6 bone-in pork shoulder steaks, about 3 pounds 1/2 cup peeled, crushed garlic 1/2 cup red wine vinegar 3 tablespoons olive oil 1/2 cup freshly chopped cilantro leaves, divided 1 lime, juiced, plus 6 limes, sliced into wedges, for serving 1 cup crema Mexciano or sour cream 24 corn tortillas Olive tapenade, purchased Instructions: In a small pan, toast the fennel and black pepper. Add the fennel, black pepper, paprika, and salt to a spice grinder and grind. Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature. Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate. Preheat the oven to 375 degrees F. Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork. Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips. Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 14836,"Crab-Stuffed Avocados 1 cup mayonnaise Juice of 2 lemons ? cup prepared horseradish 2 tsp. chopped fresh chives 2 tsp. Dijon mustard 1 tsp. white wine vinegar 1 pinch cayenne pepper 1? tsp. salt Freshly ground black pepper 1 lb. Louisiana jumbo lump crabmeat 4 avocados, halved and pitted Baby greens for garnish Instructions: In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14837,"Twice Baked Smoked Haddock Souffle 1/2 pound haddock, skin removed 16 ounces milk 2 ounces flour 2 1/2 ounces butter 1/2 ounce corn flour, plus 1/2 ounce 4 egg yolks 1 cup Parmesan 1 tablespoon Dijon mustard 8 ounces egg whites 1 (6 ounce) jar double cream 1/2 pound leeks 1 ounce butter 1/2 cup heavy cream 1/4 pound smoked haddock 12 quail eggs, soft boiled, halved Red Pepper coulis, recipe follows Saffron sauce, recipe follows 2 ounces chopped chives 3 roasted red peppers, peeled and deseeded 1 cup chicken stock Salt and pepper Pinch saffron strands 2 cups fish stock Salt and pepper Instructions: Preheat the oven to 400 degrees F. Poach the haddock in the milk on medium heat for 10 minutes. Remove haddock from liquid and set aside. Reboil the milk and make a beurre manie with the flour and butter. Add the beurre manie to the milk and mix until the milk boils to a thick cream like consistency, and remove from heat. Combine 1/2 ounce of the corn flour with the egg yolks, and mix until well incorporated. Whisking vigorously, add the egg mixture into the hot milk mixture, and return to the heat. Cook mixture for 5 minutes. Remove the mixture from the heat, and add the Parmesan and mustard. Whisk together until smooth and set aside. In a separate bowl, whisk the egg whites and the remaining 1/2 ounce corn flour until stiff peaks form. In a separate bowl, take 1/3 of the milk mixture and 1/3 of the egg whites and whisk together until smooth. Flake the haddock, and add to the mix. Fold in the remaining egg whites. Fill the 6 (6-ounce) ramekins with the souffle mix, and place on a baking sheet with a little water. Bake in oven for 20 minutes. Remove souffles from oven and allow to cool. Remove souffles from ramekins, add a little double cream into each ramekin, and place souffles back into ramekins. Set aside. To prepare the leeks, saute in a saucepan with butter. Once the leeks are soft, add the cream, and smoked haddock, and cook for 5 minutes. Place the souffles back in the oven for 4 minutes. To plate the haddock, first place a spoonful of the leek mixture in the center of the plate. Place three halves of the quail eggs around the plate. Remove haddock souffles from ramekins and place on top of the leek mixture. Add the sauces randomly on plate, sprinkle with chives, and serve hot. In a saucepan, combine the roasted red peppers, chicken stock, and salt and pepper. Bring to a boil. Remove from heat and place peppers in blender and puree. Place puree back in saucepan and reduce liquid by half. Set aside for plating. To make the saffron sauce, combine all ingredients, let simmer, and reduce by half. Set aside for plating. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 14838,"Roast Beef and Horseradish Tea Sandwiches 1 cup sour cream 3 tablespoons prepared horseradish, well drained 2 teaspoons salt 24 mini slices rye bread Freshly ground black pepper 6 thin slices (about 6 ounces) roast beef, halved Instructions: Stir the sour cream, horseradish and salt together in a small bowl. Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 14839,"Garlic Mushrooms Tapas-Style 1/4-cup extra virgin olive oil 3 large cloves garlic, minced 2/3-lb. very fresh white button mushrooms, wiped clean kosher salt and freshly ground black pepper 2 Tbs. dry Spanish fino or oloroso sherry Instructions: In a heavy skillet, heat olive oil on medium-low and add garlic. Cook, stirring occasionally, until garlic is soft but not brown. Add mushrooms and season with salt and pepper and then raise the heat to medium-high, stirring to incorporate the garlic and seasonings. Cook, tossing occasionally, until mushrooms render their liquid and begin to brown, about six minutes.
Raise the heat to high, add the sherry and cook, stirring, to continue browning the mushrooms and evaporate the wine. Remove from heat, adjust seasoning and serve immediately. ","[Rioja, Tempranillo, Garnacha]" 14840,"Smoked Pork Chops with Peach Bourbon BBQ Sauce Brine, recipe follows 4 double-cut pork chops, approximately 2 inches thick (about 12 to 14 ounces) Light olive oil, for brushing 8 cups water, for boiling Peach bourbon BBQ sauce, recipe follows 8 cups water 2 tablespoons apple cider vinegar 1/2 cups kosher salt 1 cup brown sugar 3 bay leaves 1 tablespoon whole black peppercorns 6 cloves fresh garlic, cut in 1/2 2 tablespoons unsalted butter 3/4 cup minced shallots 2 (16-ounce) bags frozen peaches 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar 1/3 cup light brown sugar 1 tablespoon Worcestershire sauce 1/2 cup chicken stock 1/3 cup bourbon whiskey Kosher salt and freshly ground black pepper Instructions: Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking. Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top. Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate. Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce. Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice. In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled. In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 14841,"Grilled Amberjack Sandwiches with Spicy Tartar Sauce Four 4- to 6-ounce amberjack fillets, cleaned of all skin and bones (mahi does well as a substitute) 2 tablespoons olive oil
2 teaspoons fish rub, such as Emeril's Fish Rub 1 cup mayonnaise, homemade or store-bought
2 tablespoons minced fresh cilantro or dill
2 tablespoons dill pickle relish
2 teaspoons minced garlic
Sea salt and cracked black pepper 1 to 2 tablespoons hot sauce of choice, preferably Louisiana-style or Sriracha 4 medium hamburger buns or rolls of choice
4 large leaves romaine lettuce
Instructions: Heat a grill or grill pan to medium heat. Brush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible. While the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside. Slice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves. If desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14842,"Torta di Ricotta (Ricotta Cheesecake) 1 pound ricotta cheese 1/3 cup raisins 2 tablespoons dark rum 3 eggs, seperated 1/2 cup sugar 1 pinch salt Zest of 1 lemon 1/3 cup pine nuts Softened butter and bread crumbs for the pan Instructions: Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and the raisins and rum, blending well. Beat the egg whites until they form stiff peaks and fold them into the cake mixture. Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving. ","[Prosecco, Moscato, Vin Santo, Cava]" 14843,"Fiesta Beans 2 pounds dried pinto beans 6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
Instructions: Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight. Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid. ","[Rioja, Tempranillo, Garnacha, Barbera]" 14844,"Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms 8 slices applewood or other thick, center-cut bacon, from the meat case of market 1 1/2 pounds ground beef sirloin Worcestershire sauce, for brushing Olive oil, for drizzling Grill seasoning (recommended: Montreal Seasoning by McCormick) or coarse salt and black pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 1 clove crushed garlic 1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced 3 or 4 sprigs fresh sage Salt and pepper 1/4 cup dry cooking sherry 8 ounces fontina or Swiss cheese, thinly sliced Grainy, stone ground prepared mustard, for passing at the table Instructions: Let meat rest to take the chill from the refrigerator. Preheat 2 nonstick skillets over medium high to high heat. Place the meat in a bowl and score it into 4 equal sections and form the meat into patties. Season each patty with grill seasoning. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the burgers with sauce. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side. Place bacon slices in the other skillet and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Saute the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings. Pile the mushrooms on top of burgers, then top with bacon and cheese and cover with lid or foil to melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 14845,"Grilled Striped Bass with Tomatoes and Olives 3 tablespoons extra-virgin olive oil, plus more, for the grill grates 1/4 cup pitted Kalamata olives, roughly chopped 1/4 cup fresh parsley leaves 1 tablespoon white wine vinegar 2 ripe tomatoes, chopped Kosher salt and freshly ground black pepper One 1 1/4-pound fillet wild striped bass, preferably a center cut of even thickness 4 slices crusty bread Instructions: Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates. Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy. Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board. Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14846,"Tuscan Chicken Pizza Sandwich Chicken Breast Fillets 8 pieces of sourdough bread 1 cup pizza sauce 1 cup pesto 8 slices fresh Mozzarella 4 large tomato slices (optional) Olive oil for drizzling Oregano Instructions: Prepare Tyson chicken according to package directions. Place 2 slices of cheese on each chicken breast and warm an additional 4-5 minutes, or until cheese melts. Set aside and keep warm. Preheat a Panini Press to med-high heat. Slather one piece of bread with pizza sauce and sprinkle with oregano. Spread second piece of bread with pesto sauce. Add chicken to one slice of bread, top with tomato and other slice of bread. Brush the outside of sandwich with olive oil and place on the hot Panini press. Press for 5-7 minutes until the top of the bread is golden brown. Repeat for the remaining sandwiches. Serve and enjoy! ","[Chianti, Montepulciano, Barbera, Garnacha]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Croutons 1 tablespoon butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (14." 14847,"Scallops With Watercress Salad 2 strips bacon 2 bunches watercress, thick stems trimmed 2 Kirby cucumbers, cut into spears 1 bunch radishes, quartered 1/3 cup instant flour (such as Wondra) Kosher salt and freshly ground pepper 3 to 4 tablespoons extra-virgin olive oil 1 1/3 pounds large sea scallops (about 16) Juice of 1 lemon 1/3 cup chopped fresh chives 4 thick slices rustic bread, toasted Instructions: Cook the bacon in a medium nonstick skillet until crisp. Transfer to a paper towel-lined plate to drain; reserve the skillet. Divide the watercress, cucumbers and radishes among plates. Season the flour with salt and pepper in a shallow dish. Discard all but 1 tablespoon of the bacon drippings from the skillet, add 1 tablespoon olive oil and heat over medium heat. Working in batches, toss the scallops in the flour and cook until golden on the bottom, about 2 minutes. Turn and cook until golden on the other side, about 2 more minutes (add 1 tablespoon oil, if necessary). Arrange the scallops over the salads. Add the remaining 2 tablespoons olive oil and the lemon juice to the skillet, then remove from the heat and add 1 to 2 tablespoons water, swirling the pan to release the browned bits. Crumble the bacon and add to the skillet along with the chives, and salt and pepper to taste; swirl to combine, then pour over the salads. Serve with the bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14848,"Pizza Ree-A 1 cup small yellow and red cherry tomatoes, halved 1 tablespoon olive oil, plus additional for brushing
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
1/2 recipe Foolproof Pizza Dough, recipe follows 3 tablespoons basil pesto
2 ounces goat cheese 1 ounce fresh mozzarella, torn
3 ounces shredded mozzarella
1 ounce shredded provolone
1 teaspoon Garlic Butter, recipe follows 8 basil leaves, chiffonade
Drizzle balsamic glaze
1 teaspoon instant or active dry yeast 4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling
3 1/2 sticks salted butter 16 cloves garlic, finely pressed
Coarse sea salt Instructions: Preheat the oven to 400 degrees F. Place the halved cherry tomatoes on a sheet pan, drizzle over the olive oil, sprinkle over the salt and pepper and toss. Roast about 15 minutes. Meanwhile, brush a sheet pan with olive oil. Roll out the pizza ball and put it on the oiled sheet pan. Spoon on the pesto and spread out. Crumble over half of the goat cheese and scatter the fresh mozzarella. Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza. Bake until cooked through, 11 to 12 minutes. Remove the pizza and brush the crust with garlic butter. Pile the roasted tomatoes on the pizza. Crumble over the remaining goat cheese, sprinkle over the basil and drizzle over the balsamic glaze. Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using. Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 14849,"Pain Perdu 6 eggs 1 cup cream 1/4 teaspoon salt 1 tablespoon cinnamon 1 tablespoon vanilla extract 12 slices thick bread 2 cups coarsely ground almonds 2 tablespoons butter Powdered sugar Sliced seasonal fruit Instructions: Beat the eggs, add the cream, salt, cinnamon and vanilla. Submerge the bread slices in the egg mixture for 5 minutes. Lay both sides of the bread in the almonds to coat. Heat the butter in a heavy pan until the foam subsides, then add the slices of bread. Cook over low flame until delicate brown. Sprinkle with powdered sugar, garnish with sliced fruit and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 14850,"Fudgey Brownies Nonstick cooking spray, for spraying the baking pan 1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract 1/2 teaspoon kosher salt
4 large eggs
2 sticks (1 cup) unsalted butter
8 ounces semisweet chocolate chips
1/2 cup all-purpose flour
1/2 cup cocoa powder
Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray. Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside. Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa. Pour the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 14851,"My Mother's Fried Chicken 1/2 cup buttermilk 1/4 cup balsamic vinegar 2 cups crushed corn flake cereal 1/2 cup all-purpose flour Generous pinch seasoned salt, such as Lawry's Freshly ground black pepper 1 whole chicken, cut into 10 parts (about 4 pounds) 1 quart sunflower oil Instructions: In a medium bowl, mix the buttermilk and balsamic vinegar.
In another medium bowl, combine the cereal, flour, seasoned salt and a few grinds of black pepper.
Fill a large, deep frying pan a little less than half full with oil and heat over medium-high heat to 350 degrees F.
Dip the chicken pieces in the buttermilk mixture and then in cereal mixture. Fry the chicken, a few pieces at a time, until golden brown and cooked through, 10 to 12 minutes per piece. Remove from the oil and drain on a paper towel-lined plate.
Bring the oil back to 350 degrees F before cooking the remaining pieces of chicken.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 14852,"Yuca Hash Browns with Chorizo 1 1/2 pounds yucca roots Kosher salt 6 tablespoons vegetable oil 6 ounces bulk fresh chorizo or link chorizo, casings removed 1 Spanish onion, chopped 1 red bell pepper, chopped 1 tablespoon unsalted butter 4 large eggs Freshly ground black pepper Instructions: Peel the yucca, cut it into 3- to 4-inch sections and quarter it lengthwise. Lay the quarters with a cut side down and slice off the core; discard. Cut cored quarters into 1 1/2-inch pieces. Put the yucca in a medium saucepan with salted cold water to cover by a few inches. Bring to a boil over high heat and cook until translucent and just tender but not falling apart, about 15 minutes. Strain, return the yucca to the pot, set over low heat and toss once or twice to dry it out. While the yucca boils, put 2 tablespoons of the oil and the chorizo in a large cast-iron skillet over medium-high heat. Cook, stirring occasionally, until the chorizo is browned and just cooked through, about 4 minutes. Transfer to a plate, using a slotted spoon. Add the onions to the skillet, sprinkle with salt and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes. Add the bell peppers and cook, stirring occasionally, until soft and charred in spots, about 5 minutes. Transfer to the plate with the chorizo. Heat the remaining 4 tablespoons oil in the skillet. Add the yucca and sprinkle with salt; using a metal spatula, chop and press the yucca into the hot oil. When it is a little crusty on the bottom, after 1 or 2 minutes, turn the yucca over and keep pressing and turning until you have lots of crispy yucca, about 4 minutes more. Stir in the chorizo-vegetable mixture and heat through. Heat a large nonstick skillet over medium heat. Swirl in the butter. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste. Serve the hash browns hot and topped with the fried eggs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 14853,"Quail in Rose Petal Sauce 8 to 10 fresh chestnuts or 1/2 cup chestnut puree 2 tablespoons butter 4 garlic cloves, peeled and sliced 1 teaspoon anise seed 10 red or pink roses with open blooms, petals only, unsprayed 1 large red \tuna\ cactus fruit, or the meat of 1 large or 2 small meat plums, such as Elephant Heart or Santa Rosa, peeled, seeded and chopped 1 cup chicken stock or water 2 tablespoons honey Salt and pepper to taste 1/4 teaspoon freshly ground white pepper Red food color 8 quail, fresh or frozen and thawed, cleaned 1/2 teaspoon salt Freshly ground black pepper 8 garlic cloves, peeled 1 small white onion, peeled and cut into eighths Instructions: For the sauce: Make an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender.
Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water.
Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered. For the quail: Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F.
Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 14854,"Freshly \Canned\ Tomato Sauce 3 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, chopped Salt and pepper One 28-ounce can whole tomatoes, crushed (or 2 pounds fresh tomatoes, chopped) Pinch sugar 2 tablespoons chopped fresh basil leaves Instructions: In a medium pot over medium-high heat, pour in the olive oil. Add the onions and cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper, to taste. Give it a stir and cook for another minute. Add the tomatoes, sugar, and basil. Reduce the heat a bit and simmer for 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 14855,"Meatloaf with Mustard and Sour Cream Gravy 3 strips bacon 2 eggs 1/4 cup ketchup 2 tablespoons sour cream 3/4 cup plain breadcrumbs 2 tablespoons minced yellow onion 2 cloves garlic, minced Kosher and freshly ground black pepper Kosher and freshly ground black pepper
2 Italian sausages, casings removed (mild or spicy) 1 pound 80/20 ground beef Mustard and Sour Cream Gravy, recipe follows 2 tablespoons butter 1/2 onion, minced 1 tablespoon all-purpose flour 1 cup beef stock 3 tablespoons sour cream 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge. Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy. In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 14856,"Wild Rice Pancakes 1 cup wild rice 3 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 cups whole milk, plus more if needed 1 tablespoon vanilla
2 large eggs
2 tablespoons salted butter, melted, plus more for the skillet and serving 6 chicken sausage links
Pancake syrup, warmed, for serving
Halved strawberries, for serving Honeydew melon chunks, for serving Blueberries, for serving Instructions: Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside. Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in the cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.) Heat a skillet over medium-low heat and add some butter. Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter. Cook the sausage links according to the package instructions. Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14857,"Patagonian Beet Salad 1 pound small red beets 1 bunch fresh mint 1/3 cup fresh orange juice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes. Drain and peel the skin while still warm, then cool in the fridge for about 1 hour. Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold. ","[Malbec, Tempranillo, Garnacha]" 14858,"Hot Pickled Quail Eggs 4 dozen quail eggs 3 cups white vinegar 4 teaspoons salt 3 teaspoons cayenne pepper 6 garlic cloves 12 peppercorns 10 whole allspice 2 teaspoons yellow mustard seeds 4 whole cloves 2 bay leaves 2 fresh hot peppers Instructions: Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars. Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks. Allow properly sealed jars to sit at least 2 weeks before eating. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 14859,"Pantry Pasta /2 pound, or 8 ounces, fusilli, spaghetti, or linguini 1 to 2 chicken or beef bouillon cubes, optional 1 (16-ounce) can tomatoes or 3 to 4 fresh tomatoes, chopped 1/2 to 3/4 cup half and half or milk 1/8 to 1/4 cup grated parmesan cheese 1 large onion, sliced 2 to 3 cloves garlic, chopped Pinch of red pepper flakes Oil Vegetables in pantry, cut into bit size pieces, we used cauliflower Instructions: Cook pasta in boiling water with bouillon cubes for flavor. Add salt to water if omitting bouillon. Cook until \al dente. Heat 2 tablespoons oil in saute pan, add onions and then garlic. Add cauliflower (or other vegetables in pantry), for 2 to 3 minutes. Salt and pepper to taste. Add your tomatoes and simmer for 2 to 3 minutes. Add half and half or milk, grated cheese and red pepper flakes to taste and simmer for 45 minutes. Adjust seasonings. Ladle over pasta or toss together and serve ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 14860,"Shrimp Scampi with Garlic Toasts 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 5 cloves garlic, chopped Kosher salt Pinch of red pepper flakes Eight 1/2-inch-thick slices crusty bread 1 1/4 pounds large shrimp, peeled and deveined, tails intact 3/4 cup dry white wine or low-sodium chicken broth Grated zest and juice of 1/2 lemon, plus lemon wedges for serving 1/3 cup chopped fresh parsley 1/3 cup chopped fresh chives Instructions: Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls. Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14861,"Buttermilk Biscuits 2 cups all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 8 tablespoons ice cold butter 3/4 cup buttermilk Cinnamon Spiced Butter, recipe follows 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 2 tablespoons brown sugar 8 tablespoons butter, softened Instructions: Preheat oven to 475 degrees F. Slice butter and put on a plate in the freezer. Sift the dry ingredients together into a bowl. Cut in the butter with a pastry cutter or a fork until it looks like coarse sand. Add the buttermilk and continue to cut the dough together. Turn out onto a floured surface and gently bring together. Gently press the dough into a rectangle until it is between 1/2 and 3/4-inch thick. Use a round cutter that has been floured to cut the biscuits. Place in the freezer for at least 20 minutes. Remove biscuits from freezer and place on parchment paper on a baking sheet so they are touching each other. Bake for 20 minutes. Remove from the oven and serve with spiced butter. Mix dry ingredients together. Blend together with the butter using the back of a spoon. Wrap tightly and refrigerate overnight or a few hours. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 14862,"Snickersdoodles 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon fine salt 14 tablespoons unsalted butter, at room temperature 1/4 cup packed light brown sugar 1 large egg 1 1/4 cups granulated sugar One 11.5-ounce bag miniature chocolate-covered caramel-peanut candy bars, such as Snickers? Miniatures
4 teaspoons ground cinnamon Instructions: Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cream of tartar and salt in a medium bowl. Add the butter, brown sugar, egg and 1 cup of the granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined.
Portion the dough into heaping tablespoons and form each into a ball. Press a mini candy bar in the center of each to create a deep divot, then gather the dough at top to cover the candy completely. Refrigerate the balls on the prepared baking sheets for 30 minutes. Whisk together the cinnamon and remaining 1/4 cup granulated sugar in a small bowl. Roll each ball in the cinnamon sugar to coat well. Arrange 2 inches apart on the baking sheets. Bake the cookies, rotating and switching the positions of the baking sheets halfway through, until the tops look golden brown and cracked and the centers still feel soft, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes before transferring to a rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14863,"Gingercake Men -Tablescape Centerpiece Nonstick cooking spray 4 cups all-purpose flour 1/4 cup cocoa powder 1 tablespoon pumpkin pie spice 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/4 cup butter, softened 1 1/2 cups packed dark brown sugar 1 cup molasses 3 eggs 3/4 cup milk Maple Cream Jars, recipe follows 7 cups marshmallow cream 1 cup maple syrup Instructions: Preheat the oven to 350 degrees F. Spray a 12 by 17-inch sheet pan with nonstick cooking spray and line it with parchment paper.
In a large bowl sift together the flour, cocoa powder, pumpkin pie spice, baking soda, and salt.
In another bowl, with a hand mixer beat together the butter, and sugar until well combined and slightly fluffy. Add the molasses, and eggs, 1 at a time until well incorporated. Add the sifted dry ingredients into the butter and eggs in thirds, alternating with the milk. Mix, only until combined, but do not over beat. Spread the mixture in an even layer into the prepared sheet pan and smooth the top with an off set spatula.
Bake, rotating the pan halfway through, until a toothpick inserted in center comes out clean, about 15 to 20 minutes. Remove the pan from the oven and let cool for 10 minutes before inverting the pan onto a cooling rack to unmold. Peel off the parchment paper and cool completely. Turn the cake onto a cutting board, and using a gingerbread man cookie cutter, cut out shapes from the cake.
Display the gingercake men, standing up on a cake pedestal, with a jar of the maple cream in the center to be sure they remain standing. In a large bowl, with a hand mixer beat together the marshmallow cream, and maple syrup until well combined. Divide the mixture among the jars. Lay a piece of burlap over the top of each jar and secure with piece of twine or raffia. If using for a place marker, write the guest's name on a tag and thread it through the twine before tying off. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14864,"Flu Fighter Chicken Soup with Garlic and Star Anise One 4-pound chicken, rinsed and giblets discarded 2 cups 1/4-inch sliced carrots 2 cups 1/2-inch diced fennel 2 cups 1/2-inch diced onions 10 cloves garlic, peeled and trimmed 2 whole dried arbol chiles 2 whole star anise One 2-inch piece ginger, peeled 1 1/2 cups broccoli florets Salt and freshly ground black pepper 1/4 cup chopped fennel fronds Instructions: Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 14865,"Tri-Tip Steak With Mushrooms and Peppers 1 cube beef bouillon 4 tablespoons extra-virgin olive oil 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce Juice of 2 lemons 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
6 sprigs thyme 4 sprigs rosemary 1 bunch scallions, cut into large pieces 1 1/2 pounds beef tri-tip, trimmed of excess fat 1 pound cremini mushrooms 2 red bell peppers, cut into large chunks 1 clove garlic, smashed Instructions: Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 14866,"Basmati Rice with Flax Seeds and Garbanzo Beans 2 cups basmati rice 1/4 cup flax seed 1/2 small onion, diced
5 cloves garlic, chopped 2 teaspoons kosher salt
3 tablespoons olive oil 1/2 small onion, diced
2 cloves garlic, chopped One 15-ounce can garbanzo beans, drained and rinsed
1 teaspoon dried thyme
1/2 cup chicken broth
Instructions: For the rice: Bring 4 cups water to a boil in a medium saucepot. Add the basmati, flax seeds, onions, garlic and salt. Cover, reduce the heat to low, and cook until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes. (If using a rice cooker, combine the ingredients in the rice cooker, stir, and cook according to manufacturer's instructions.) For the beans: Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onions and saute until softened and translucent, about 3 minutes. Add the garlic and saute for 2 minutes. Add the garbanzo beans, thyme and chicken broth. Turn the heat down to low and cook until the flavors have melded and the liquid has reduced by half, about 5 minutes. Transfer the rice to a large mixing bowl. Add the garbanzo bean mixture and mix to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 14867,"Microwave Eggs Parmesan 2 egg whites 1 large eggs 2 ounces smoked turkey, cut into small cubes 1 tablespoon grated parmesan Salt and freshly ground black pepper Several romaine lettuce leaves 1 medium tomato, sliced Instructions: Place 2 egg whites and 1 whole egg in a microwave-safe bowl about 7 inches in diameter. Add 2 tablespoons turkey, 1 tablespoon Parmesan and salt and pepper to taste. Whisk with a fork. Microwave on high 1 minute. Stir and microwave 30 seconds and stir. For drier eggs, microwave 30 seconds more. Arrange lettuce leaves on 2 plates and place tomato slices on top. Spoon eggs onto plate. Using the same bowl, repeat for second serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14868,"BLT Burgers with Bacon Mayonnaise 3 tablespoons packed light brown sugar Pinch of cayenne pepper Pinch of ground cinnamon 4 slices thick-cut bacon 3 slices thick-cut bacon 1/3 cup mayonnaise 2 tablespoons sour cream 1 tablespoon chopped fresh chives Kosher salt and freshly ground black pepper 1 1/2 pounds ground beef chuck Kosher salt and freshly ground black pepper 2 tablespoons canola oil 4 slices cheddar cheese 8 slices Texas toast, toasted Romaine lettuce and sliced tomato, for topping Instructions: Make the candied bacon: Preheat the oven to 350 degrees F. Mix the brown sugar, cayenne and cinnamon in a small bowl. Arrange the bacon on a wire rack set over a rimmed baking sheet. Sprinkle with half of the sugar-spice mixture. Bake 10 minutes, then flip and sprinkle with the remaining sugar-spice mixture and bake 10 more minutes. Remove the bacon from the oven and let cool. Make the bacon mayonnaise: Cook the bacon in a skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then finely dice. Whisk the mayonnaise and sour cream in a small bowl. Stir in the diced bacon and chives and season with salt and black pepper. Cover and refrigerate until ready to use, or up to 1 day. Make the burgers: Form the ground beef into 4 equal-size patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and black pepper. Heat a grill pan or cast-iron skillet over high heat, then add the canola oil. Add the patties and cook about 3 minutes, then flip and top each with 1 slice cheddar. Cover and continue cooking 3 more minutes for medium rare. Build the burgers: Smear the bacon mayonnaise on the toast. Serve the patties on the toast with lettuce, tomato and the candied bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 14869,"Crostini About 1/2 loaf good, crusty bread such as ciabatta, sliced as thinly as possible 2 tablespoons extra-virgin olive oil Gray salt and freshly ground pepper 2 tablespoons freshly grated Parmesan, optional Instructions: Preheat the oven to 375 degrees F. Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 14870,"Cheezy Mushroom Melt 1 loaf of bread, sliced 1 tablespoon olive oil 10 cipollini onions, quartered 1 pound mixed mushrooms, sliced 1 clove garlic, minced 1 cup veal stock 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 cup grated Gruyere cheese Salt and freshly ground pepper Instructions: Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong! For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper. For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside. For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side. For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14871,"Chocolate Hazelnut Lava Cakes 4 ounces semisweet chocolate 1/2 stick butter 2 cups powdered sugar 4 eggs 1 tablespoon hazelnut extract 3/4 cup all-purpose flour Nonstick spray 1 tablespoon hazelnut liqueur Nutella Vanilla ice cream Chocolate shavings Instructions: Preheat oven to 400 degrees F. Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet. Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour. Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full. Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake. Serve immediately, with a scoop of vanilla ice cream and chocolate shavings. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 14872,"Spice-Blackened Steak Gyro with Pickled Onions 1 small onion, sliced 1 1/2 tablespoons red wine vinegar 1 teaspoon sugar 1 teaspoon ground coriander 1 teaspoon onion powder 1/2 teaspoon peppercorns, cracked with the bottom of a heavy pot 1 (8-ounce) strip steak 1 teaspoon vegetable oil, plus oil for brushing pita 1/2 cup beef stock, preferably reduced-sodium 1 1/2 teaspoons Worcestershire sauce 2 pocketless pitas 4 large escarole leaves, tough spines removed Instructions: Place the onion in a nonmetal measuring cup. Cover with water and a small microwave-safe plate. Microwave on high until the water is boiling, about 5 minutes (or add the onions to a small pot of water on the stove, bring to a boil, then turn off the heat). Let stand for 5 minutes, then drain. Stir in the vinegar and sugar. Chill in the refrigerator for 20 minutes to 3 hours. Combine the coriander, onion powder, and crushed peppercorns on a plate. Press the steak into the spices, turning to coat. Add the oil to a nonstick skillet and heat over medium heat. Sear the steak until it reaches the desired doneness, about 4 to 7 minutes on each side. Transfer to a cutting board. (The charred bits on the bottom of the pan add to this dish, but if the pan is burned heavily, it can be wiped out carefully, off the heat, with a triple layer of paper towels.) Add the beef stock and Worcestershire sauce to the pan (carefully, because it can splatter) and cook until it is reduced to a quarter of its original volume, about 2 tablespoons, after 3 to 4 minutes. Thinly slice the steak, return to the sauce, and toss. Remove from heat. To assemble: Brush one side of each pita with a little oil. Heat the pita, one at a time, oiled side down, in a hot skillet until slightly crisp but not brittle, about 1 minute each. Lay each pita on a 12-inch square of foil, crisp side down. Layer half the escarole, sauced steak, and drained pickled onions and 1 teaspoon onion pickle juice in a strip down the center of each pita. Roll the bread and foil together into a cone, using the foil for support and to seal the bottom. Peel the foil down as you eat. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 14873,"Garlic Butter 1 1/2 sticks unsalted butter, slightly softened 4 cloves garlic, coarsely chopped Kosher salt and freshly ground pepper Instructions: Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 14874,"Jumping Jack Cheese Over Roasted Vegetable Salad 1 medium red onion, large dice 1 pound asparagus, tough ends snapped off and cut into 1 to 1 1/2-inch pieces 2 small zucchini, cut into 1/2-inch thick slices 1 pound frozen cauliflower, blanched for 2 minutes in boiling water 1/4 cup olive oil Salt and freshly ground black pepper 1 (8-ounce) package frozen peas, blanched for 2 minutes in boiling water 1 pint grape tomatoes 3/4 cup shredded Monterey Jack cheese 4 scallions (green onions), white and tender green parts only 2 cloves garlic, quartered 4 to 6 sun-dried tomatoes, oil packed or soaked in water if dehydrated or 2 tablespoons tomato paste 1/2 cup packed, fresh basil leaves (about 2 ounces), soaked, rinsed thoroughly, and dried, plus about 8 basil sprigs, for garnish 1/8 cup balsamic vinegar 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 3/4 cup grated Monterey Jack cheese Instructions: Pre-heat oven to 400 degrees F and place oven rack in the top third of the oven. Spread onion, asparagus, zucchini, and cauliflower on a baking sheet lined with heavy duty aluminum foil (for easy cleanup) pour olive oil over and toss to coat (using your hands is easiest). Season with salt and pepper and roast until tender and slightly browned, about 25 to 35 minutes, checking periodically to make sure nothing burns. While the vegetables are roasting, make the sun-dried tomato dressing. Through the feed opening of a running blender, add scallions, garlic, sun-dried tomatoes, and the fresh basil leaves. Add the vinegar and blend. Scrape down the sides and blend again until a paste is formed. Then, leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper to taste. Remove the vegetables from the oven and transfer to a mixing bowl. Stir the cheese into the vegetables to allow it to melt slightly. Fold in peas and grape tomatoes. Mix with enough dressing to coat. (Do not feel compelled to use all of the dressing). Transfer to a serving dish and garnish with basil sprigs. Serve extra dressing on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 14875,"Puffy Shrimp 16 to 20 large shrimp 1 cup whole milk 1 cup all-purpose flour 5 eggs 5 tablespoons Old Bay seasoning 1/2 cup hot pepper sauce 2 cups Japanese bread crumbs Vegetable oil for deep frying Instructions: Shell, devein, wash, and butterfly shrimp. Prepare four bowls: one for milk, one for flour, one including: eggs, old bay, and hot pepper sauce, the fourth for bread crumbs. Dip each shrimp consecutively in milk, flour, egg mixture, and bread crumbs. Drop in oil and fry until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14876,"Good Brew 4 gallons plus 1 pint spring water 1 (7-pound) bag of ice 1/2 pound crystal grain, milled
7 pounds light liquid malt extract 1-ounce Cascade hops 1 3/4 ounces Kent Goldings hops 1/2 teaspoon Irish moss 1 vial British Ale yeast 3/4 cup Priming sugar, boiled with 1 pint water for 5 minutes
Instructions: It is very important to sterilize all equipment that will come into contact with the beer. Also the hops, yeast, and Irish moss need to be kept refrigerated until use. Begin by sterilizing your equipment that you will use to boil the mash; the pot, metal spoon, probe of the probe thermometer, colander and strainer, including the fermenter. To sterilize everything put 2 ounces of non-scented household bleach and 3 to 4 gallons of water into the fermenter. Place other smaller items in the solution to soak. The items that are too large to fit into the fermenter can be sterilized by pouring the solution in the fermenter into and over these items and then thoroughly rinsing all equipment, including the fermenter. After sterilization is complete you can begin brewing beer by adding 2 gallons of spring water as well as the 1/2 pound milled grain to your pot and turn the burner on to medium high. Place the probe thermometer into the pot and set the temperature to 155 degrees, once the liquid reaches 155 degrees set a timer for 30 minutes. In the meantime soak the container of liquid malt extract in warm water; it will aid in removing it from the container. After the grain has cooked for 30 minutes add 1 gallon of water and the liquid malt extract and bring to a boil stirring so that the extract does not burn on the bottom until dissolved. The liquid will foam up to the top; when it does this, turn the heat off and let it settle then turn the heat back on and bring to a boil. Let it foam again and turn the heat off, let it settle and turn the heat back on and add the hops. Add 1-ounce of the Cascade hops and 3/4-ounce of Kent goldings hops and boil for 10 minutes. Next add 1/2 teaspoon Irish moss and boil for 5 minutes. Now add the last hops, 1-ounce Kent Goldings, cover, turn off the heat and let sit for 5 minutes. Meanwhile put the last gallon and 1 pint of water as well as the bag of ice into the fermenter and fit the top with the colander and mesh strainer. Strain the mash into the fementer and allow to cool to 80 degrees before pitching the yeast. Once the mash is cooled to 80 degrees it is now safe to add the yeast, shake the vial until the liquid is well mixed and then add to the fermenter. Cover with the lid and put airlock in place. Put into cool dark place to ferment for 7 to 10 days. Attach the siphon on the spigot and transfer beer from one fermenter to the second one. Add the sugar/water mixture. Bottle using the wand. Cap and place into a cool dark place for another 10 to 14 days. Open and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14877,"Cheesy Asparagus Tart 4 tablespoons salted butter 2 large leeks, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper One 14-ounce package refrigerated rolled pie dough (2 crusts)
2 cups grated fontina cheese 1 cup ricotta
1 teaspoon chopped fresh thyme 12 ounces asparagus, trimmed and chopped into 1-inch pieces
1 large egg
Instructions: Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside. Preheat the oven to 450 degrees F. Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle. Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette. Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge. Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.) Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 14878,"Grapefruit-Fennel Salad 1 avocado, peeled, pitted and diced 1 head fennel, fronds removed and sliced 1 grapefruit, segmented 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper A few sprigs fresh parsley Instructions: Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 14879,"Picnic Tabbouleh 2 cups/350 g quick-cooking couscous 3/4 cup/175 ml lemon juice 3/4 cup/175 ml olive oil 1/2 cup/3/4 ounce finely chopped fresh mint 1/2 cup/3/4 ounce finely chopped fresh parsley 2 medium tomatoes, seeded and chopped Kosher salt and freshly ground black pepper
1 red pepper, seeded and chopped 1 onion, minced Instructions: Stir together the couscous, lemon juice and olive oil. Set aside to plump and soften, 1 to 2 hours, at room temperature, stirring occasionally. It's ready when the grains are al dente.
Stir through the herbs, tomatoes, pepper and onion. Season well with salt and pepper, adding more lemon juice to taste if needed. Cover and refrigerate overnight if not using right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14880,"Fried Red Fish Canola oil, for frying 1 whole black sea bass with head and tail, scaled and cleaned, at room temperature 1 teaspoon salt 1 tablespoon freshly ground black pepper 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1 1/2 cups all-purpose flour 1/4 cup semolina, or masa harina (coarse flour) 1 tablespoon cornstarch Instructions: In a medium Dutch oven add enough canola oil that fish is submerged by 1-inch of oil, and heat oil to 350 degrees F. Cut 3 slices into the flesh of the fish, approximately 2-inches apart, or equal spacing between head and tail. Hold fish by the tail and open cuts fully and season with the salt, pepper, paprika, and cumin. Repeat with the other side of the fish. Mix flours and cornstarch, liberally dredge fish, except tail. Using tongs, place fish, head first into oil, insuring that fish stays upright. Cook for 10 minutes or until fish is done. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 14881,"Hot Wings 10 to 12 chicken drumettes 1 tablespoon Cajun pepper, plus more for seasoning wings 1 bottle chipotle pepper sauce Honey Instructions: Preheat a grill to medium-high.
Season the wings with Cajun pepper. In a medium bowl, combine the chipotle pepper sauce with 1 tablespoon Cajun pepper, and honey, to taste. Place the wings on the grill and as you cook them, turn them and brush each time with the pepper sauce mixture. Make sure the wings cook long enough on each side so they get crispy around the edges.
Remove the wings from the grill and brush again with the pepper sauce mixture before serving. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 14882,"Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce 4 redfish fillets, skin and scales remaining, fully boned Bronzing, seafood or Cajun seasoning Olive or any other cooking oil Margarine, softened Crabmeat Sauce, recipe follows 1/2 pound lump crabmeat, picked over for remaining shell pieces 2 sticks unsalted butter 2 small lemons, juiced 2 tablespoons minced garlic 1/2 cup white wine 1/2 teaspoon hot sauce 2 teaspoons commercial bronzing, seafood or Cajun seasoning 1 cup whipping cream 4 tablespoons chopped green onion tops Instructions: Heat grill to medium-high.
Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
Remove fish from grill with a large spatula to avoid breaking fillets. Gently \scrape\ meat from skin and put on plate. Top with Crabmeat Sauce. Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14883,"Turkey Cutlets with Corn, Sage and Prosciutto Stuffing 2 pounds turkey breast cutlets (2 packages, 12 pieces) 2 teaspoons poultry seasoning Salt and pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups chicken stock or canned turkey broth, available around Thanksgiving in markets 1 tablespoon extra-virgin olive oil 2 tablespoons butter 3 ribs celery from the heart, chopped 1 medium onion, chopped Salt and pepper 2 teaspoons poultry seasoning 4 sprigs fresh sage (2 tablespoons) chopped 2 tablespoons chopped flat leaf parsley, eyeball it 1/4 pound prosciutto, deli sliced like bacon, then chopped 3 corn muffins, crumbled 1 cup chicken stock or broth or, canned turkey broth Instructions: Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of oil, 1 1 /2 tablespoons. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey. Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy. To a second skillet over medium high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm. Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14884,"Gaelic Boxty 8 ounces grated raw potato 6 ounces mashed potato 8 ounces all-purpose flour 1 pint milk Salt and freshly ground black pepper, for seasoning, plus 1-ounce cracked black pepper, for filling 18 (2-ounce) Irish fillet medallions 2 large onions, sliced 6 large flat field mushrooms, roughly chopped 2 ounces Irish whiskey 1 pint cream Salt Watercress, for garnish Instructions: Boxty Mix: Wash and drain the raw potatoes at least twice to remove all starch. Place the raw and mashed potatoes in a large pot, add the flour and milk. Season and blend to a smooth consistency. Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through. Season with salt and pepper. Gaelic Filling: Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside. Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste. Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency. Gaelic boxty: Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14885,"Vampire Chicken-Beet Salad with Scallions and Goat Cheese and Onion Toasted Ghouls Cooking spray Flour tortillas (white, red and green) 1 to 2 teaspoons onion powder Salt and freshly ground black pepper 4 cooked chicken breast halves, cut into 2-inch pieces 2 cups sliced beets (jarred or canned) 1/4 cup freshly chopped scallions 3 tablespoons cider vinegar 2 tablespoons olive oil 2 teaspoons Dijon mustard 4 Bibb lettuce leaves 1/3 cup crumbled goat cheese Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Using the Halloween-themed cookie cutters, cut tortillas into fun shapes. Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the tops with onion powder, salt and black pepper. Bake for 6 minutes, until crisp. Meanwhile, in a large bowl, combine chicken, beets and scallions. Toss to combine, allowing beets to color chicken. In a small bowl, whisk together vinegar, oil and mustard. Pour mixture over chicken mixture and toss to combine. Season, to taste, with salt and black pepper. Serve salad in lettuce leaves and top with goat cheese. Serve tortilla chips (ghouls) on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14886,"Fresh Corn and Tomato Salad 3 tablespoons white wine vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked 2 cups red or orange grape tomatoes, halved 8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes 1 bunch scallions, thinly sliced 1 1/2 cups fresh basil leaves Instructions: Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 14887,"Melon Slushes 3 cups chopped honeydew melon (from 1 small melon) 1 12-ounce can ginger ale 1/4 cup fresh lemon juice 1 1-inch piece ginger, peeled and thinly sliced
1/4 cup fresh mint leaves 2 bags green tea 2 tablespoons sugar Instructions: Bring 1 1/2 cups water to a simmer in a medium saucepan. Remove from the heat, add the tea bags and let steep 5 minutes. Remove the tea bags (do not squeeze). Let the tea cool to room temperature.
Meanwhile, bring 3 tablespoons water, the sugar and ginger to a simmer in a small saucepan over medium heat; cook, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool; discard the ginger. Stir the ginger syrup into the tea. Pour into ice cube trays and freeze until solid, 2 to 4 hours. Freeze the chopped melon until solid, at least 2 hours.
Combine half each of the tea ice cubes, frozen melon, ginger ale, lemon juice and mint in a blender and puree until smooth. Divide between 2 glasses. Repeat to make 2 more drinks. ","[Riesling, Moscato, Vinho Verde, Cava]" 14888,"Lambrusco Spritz Sangria 3 ounces Lambrusco 1 1/2 ounces amaro
1/2 ounce cherry liqueur, such as Heering
1 to 2 good-quality maraschino cherries, such as Luxardo Lemon peel, for garnish
Seltzer, for serving
Instructions: Combine the Lambrusco, amaro and cherry liqueur in a large wine or rocks glass filled with ice. Add the cherries. Run the peel of the lemon around the glass, then drop it in. Top with the seltzer and stir to combine. ","[Lambrusco, Prosecco, Cava]" 14889,"Broccoli Cheese Soup 4 heads broccoli, cut into 1-inch pieces Olive oil, for drizzling Salt and freshly ground black pepper 1 stick (4 ounces) unsalted butter 1 whole onion, diced 1/3 cup all-purpose flour 4 cups whole milk 2 cups half-and-half Pinch nutmeg 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional 1 cup chicken broth, optional Instructions: Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14890,"Roasted Chicken Purses 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat) 3/4 cup whole milk ricotta cheese 1/2 lemon, zested 1/2 teaspoon chopped fresh thyme leaves 1/2 teaspoon salt, plus more for sprinkling 1/4 teaspoon freshly ground black pepper, plus more for sprinkling 32 small, square wonton wrappers 1 large egg, lightly beaten 4 tablespoons butter 1/4 cup grated Parmesan Instructions: In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine. On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins Meanwhile, bring a large pot of salted water to a boil over high heat. Add the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli. Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 14891,"Three Potato Hash 2 purple potatoes, cubed 3 red bliss potatoes, cubed 2 Yukon gold potatoes, cubed 1/3 pound apple-smoked bacon 1/2 white onion, diced 3 garlic cloves, diced 1 tablespoon chopped mixed herbs (rosemary, thyme and sage) Salt and pepper Sausage, accompaniment, optional 8 poached eggs, accompaniment, optional Instructions: Cube all of the potatoes to the same size so that they cook evenly. Place potatoes in a pot and cover with cold water. Bring to a simmer and cook until just fork tender. Drain and set aside. Cut the bacon into 1/4-inch pieces. Add bacon pieces to a frying pan and cook until crisp. Add onion and garlic to pan with bacon and saute until onion is translucent. Add the chopped herbs and saute for 1 more minute. Add potatoes and stir to combine. Season with salt and pepper, to taste. Serve with any savory sausage (cooked in the oven at 350 degrees F until cooked through), sliced in half. Top with 2 poached eggs, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14892,"Brown Chicken Stock 6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs 3 medium onions, peeled and halved horizontally 3 stalks celery, cut into chunks 3 carrots, peeled and cut into chunks 1 head garlic, cut in half horizontally 2 tablespoons tomato paste 1/2 cup dry white or red wine Several sprigs of parsley Several sprigs of thyme 2 bay leaves 10 peppercorns Instructions: Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14893,"Turkey-Stuffed Zucchini Boats 2 large zucchini, halved lengthwise 1 pound Turkey Sweet-N-Sour Meatballs, diced, recipe follows, or crumbled cooked ground turkey 1/3 cup sour cream, low-fat or regular 1/2 cup coarsely chopped artichoke hearts (oil or water-packed) 1/4 cup plus 2 tablespoons grated Parmesan, divided 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons seasoned dry bread crumbs Orzo Pesto, recipe follows 2 pounds ground turkey breast 2 teaspoons salt-free garlic and herb seasoning or poultry seasoning 1 egg white Salt and ground black pepper Two 15-ounce cans tomato sauce 2 cups reduced-sodium chicken broth 1 cup chili sauce 1/2 cup cider vinegar 1/2 cup brown sugar 2 teaspoons dried thyme 12 ounces orzo pasta 2 tablespoons prepared basil pesto Instructions: Preheat oven to 400 degrees F. Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats. Set aside. In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper. Mix gently to combine. Spoon mixture into zucchini boats. Sprinkle bread crumbs and remaining Parmesan over filling in boats. Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through. Serve with Orzo Pesto. In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker. In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Cook and drain orzo according to package directions. Toss with pesto and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 14894,"Strip Steak with Porcini Steak Sauce and Salsa Verde with Roasted Potatoes, Shallots and Green Beans 3 tablespoons unsalted butter 2 shallots, peeled and chopped
Kosher salt and coarse black pepper
1 cup chicken stock
1/4 to 1/2 pound green beans, cleaned
1/4 to 1/2 pound fingerling potatoes, halved the long way
EVOO (extra-virgin olive oil), for drizzling on potatoes
A fat handful of high-quality dried porcini mushrooms 1 cup beef stock 4 cloves garlic, peeled and crushed
2 large shallots, peeled and rough chopped
1 cup tomato sauce or passata
1/2 cup dry vermouth or white wine
1 tablespoon Worcestershire
1 teaspoon kosher salt
1 teaspoon coarse black pepper
Balsamic vinegar Acacia honey or pourable brown sugar 1 cup mint leaves 1 cup flat-leaf parsley
1/2 cup EVOO 3 tablespoons capers in brine
2 tablespoons white wine vinegar
1 teaspoon cl flakes 3 fillets of anchovy in oil
2 cloves garlic, peeled and crushed
1 shallot, peeled and rough chopped
1 lemon, zest and juice
Kosher salt and coarse black pepper
2 strip steaks Kosher salt and coarse black pepper
EVOO 2 lemons, halved
Flaky sea salt, for finishing
Instructions: For the roasted potatoes, shallots and green beans: Preheat the oven to 450 to 500 degrees F. Place a large skillet over medium-low heat and add the butter. Add the shallots, season with salt and pepper and let cook slowly until translucent and very tender. Once tender, add the stock, let cook for a couple minutes, season again and set aside. Add a fat pinch of salt to boiling water. Add the green beans and blanch until bright green while still having a bite, about 1 1/2 minutes. Remove from the water and place in a bowl of ice water to cold shock. Set aside. Toss the halved potatoes with EVOO, salt and pepper and place cut-side down on a baking sheet in the oven. Roast until golden brown and cooked through. To finish, place the shallot mixture over medium-high heat until brought back up to temperature. Add in the green beans and potatoes and toss to combine. For the porcini steak sauce: Place the mushrooms and stock in a small saucepot and bring to a simmer. Let simmer for about 10 minutes to reconstitute and the turn off the heat. Remove the mushrooms with a slotted spoon and add to a food processor. Pour in the soaking liquid, making sure to leave behind any dirt of grit. Add the garlic, shallots, tomato sauce, vermouth and Worcestershire. Puree until smooth. Adjust the seasoning with salt, pepper, balsamic and honey and set aside. For the salsa verde: Place the mint, parsley, EVOO, capers, vinegar, cl flakes, anchovies, garlic, shallot and lime zest and juice in the bowl of a food processor and puree until smooth, but still some texture. Adjust the seasoning with salt and pepper and set aside. For the steaks: Preheat a cast-iron skillet or grill pan over medium-high heat. Sprinkle the steak with salt and pepper and let sit at room temperature until ready to cook. When ready, drizzle with EVOO and place in a cast-iron skillet and cook for about 4 minutes per side, or until medium rare. Remove from the pan and let rest on a cutting board for a few minutes before slicing. Place the lemon cut-side down in the pan for a couple minutes, or until charred. To serve, slice the steak and top half with the porcini steak sauce and half with the salsa verde. Serve alongside the roasted potatoes, shallots and green beans. Sprinkle some flaky salt on the steak and a squeeze of charred lemon. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 14895,"Bacon, Onion and Cheese Tart 8 slices thick-cut bacon, cut crosswise into thin matchsticks 1 large onion, thinly sliced
Kosher salt and freshly cracked black pepper
3 sprigs fresh thyme, leaves removed and chopped
1/2 cup farmer's cheese
1/2 cup creme fraiche
1 large egg yolk
All-purpose flour, for dusting 1 sheet frozen puff pastry, defrosted
1 tablespoon ground pecorino 1 tablespoon minced fresh chives Instructions: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper. In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture. In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside. Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched. Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture. Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14896,"Margarita Chicken Skewers 1 1/2 pounds skinless, boneless chicken breasts, cut into 12 strips 1 10-ounce can frozen margarita mix, thawed 2/3 cup tequila 1/2 cup chopped fresh cilantro 2 tablespoons chicken seasoning Vegetable oil, for the grill Baby arugula and lime halves, for serving Instructions: Place the chicken, margarita mix, tequila, cilantro and chicken seasoning in a large resealable plastic bag; squeeze out the air and seal. Massage the bag to combine the ingredients. Refrigerate for 30 minutes to 1 hour. Meanwhile, soak 12 wooden skewers in water.
Preheat a grill to medium. Remove the chicken from the marinade; thread each piece onto a skewer. Oil the grill grate; grill the chicken skewers for 1 to 2 minutes per side, or until the meat is cooked through. Serve on a platter with arugula and lime. ","[Tequila Sunrise, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14897,"Seared Red and Black Pepper Crusted Tuna with Pineapple-Red cl Sauce and Seasoned French Fries 6 cups fresh pineapple juice 2 tablespoons olive oil 1 Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 tablespoon ancho cl powder 2 teaspoons cl de arbol 1 tablespoon honey Salt and freshly ground pepper 1/4 cup coarsely cracked black pepper 1 tablespoon cascabel cl powder 1 tablespoon ancho cl powder 1 tablespoon pasilla cl powder 4 (6-ounce) tuna fillets Olive oil Salt 3 tablespoons kosher salt 2 tablespoons ancho cl powder 1 teaspoon ground cumin 3 cups vegetable oil 4 large Idaho potatoes, peeled and sliced lengthwise into julienne Instructions: Place pineapple juice in a medium saucepan over high heat and reduce to 3 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the ancho and cl de arbol powder and cook for 2 minutes. Add the reduced pineapple juice, bring to a boil, and cook until reduced to 2 cups. Place mixture in a blender and blend until smooth. Strain into a clean medium saucepan over medium heat, add the honey and cook for 5 minutes. Season with salt and pepper to taste. Mix together the spices in a medium bowl. Brush the tuna on each side with olive oil and season with salt. Dredge 1 side of each tuna in the spice mixture. Heat a cast iron skillet over medium-high heat until almost smoking. Add 1 tablespoon of olive oil and sear the tuna spice-side down for 2 to 3 minutes, until a crust forms. Turn over and continue cooking for 1 to 2 minutes for rare doneness. Mix together the salt, ancho powder and cumin in a small bowl. Heat vegetable oil to 325 degrees F in a fryer. Fry the potatoes in batches until lightly browned. Drain on paper towels. Increase the temperature of the oil to 375 degrees, put the potatoes, in batches, back into the oil and fry until brown and crisp. Remove the fries from the oil with a slotted spoon to a plate lined with paper towels and immediately season with the spice mixture. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 14898,"Asparagus and Jack Cheese Frittata 8 large eggs 1/2 cup shredded jack cheese 1 teaspoon kosher salt Freshly ground black pepper 1 tablespoon vegetable oil 1 tablespoon butter 1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups) 3 tablespoons roughly chopped fresh cilantro leaves Serving suggestion: basic green salad Instructions: Heat the broiler to high and arrange rack in upper third. In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined. In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14899,"Caterpillar Butterfly Soup 1 pound assorted vegetable scraps (such as carrot peels, onion peels, mushroom stems, ginger skin, etc.) 1/2 pound herb stems, citrus peels and/or other fruit peels 3/4 to 1 pound creamy ingredients (such as avocado, leftover cooked squash, coconut milk or bean puree)
Kosher salt Spices, soy sauce, fresh herbs, citrus juice or chili sauce, to taste Instructions: Make the stock: Combine the vegetable scraps and 16 cups water in a large pot over medium heat (use water that has already been used to cook vegetables, lentils or beans if you can!). Bring to a gentle simmer and cook until the vegetable scraps are very tender, 30 to 45 minutes, adding the herb stems and/or fruit peels during the last 10 minutes of cooking. Strain the stock through a fine-mesh sieve, pressing on the solids with a rubber spatula. Return the stock to the pot. Add your creamy ingredients to the pot and puree with an immersion blender until smooth. Season with salt and any additional seasonings to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 14900,"Zobo & Meester's Coleslaw Dressing 3/4 cup heavy whipping cream 1/2 cup mayonnaise
1/3 cup pineapple juice
1/3 cup apple cider vinegar
4 tablespoons sugar
1/2 teaspoon celery seed
Sea salt and freshly ground black pepper
Instructions: In a bowl, whisk together the cream, mayonnaise, pineapple juice, cider vinegar, sugar, celery seed, 1/2 tablespoon pepper and 1/2 teaspoon salt. Cover and refrigerate for 5 to 7 days. ","[Chardonnay, Sauvignon Blanc, Riesling]" 14901,"Mini Cupcake Milkshakes 1/4 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/2 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1 large egg, at room temperature
1/3 cup whole milk, at room temperature
2 tablespoons water
2 teaspoons safflower oil
1/4 teaspoon pure vanilla extract
Sprinkles, for decorating 1 cup heavy whipping cream 1/2 cup mascarpone cheese, at room temperature
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 quart vanilla ice cream, softened 1 1/2 cups whole milk
1/4 cup sweetened cocoa powder
Instructions: For the cupcakes: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a mini-muffin pan with cupcake liners. In a large bowl, sift together the cocoa powder, flour, sugar, baking soda and salt. Add the egg, milk, water, oil and vanilla and mix with a wooden spoon or spatula until the batter is smooth. Divide the batter equally into the mini-muffin cups, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, with no crumbs attached, about 18 minutes. Transfer the cupcakes to a wire rack and cool completely. For the whipped cream: In the bowl of an electric mixer, combine the heavy cream, mascarpone, powdered sugar and vanilla. Whip until the cream has soft peaks, about 2 minutes. Transfer 1/4 cup of the whipped cream into a piping bag and frost 6 of the cupcakes. Decorate the cupcakes with some of the sprinkles. Place the frosted cupcakes in the freezer and chill the rest of the whipped cream in the refrigerator while you make the shakes. For the shakes: In a blender, combine the ice cream, milk and cocoa powder and blend until smooth. Add the unfrosted cupcakes and pulse a few times to incorporate, then puree until the cupcakes are mixed well throughout. Pour the milkshakes into 6 glasses and top each with a dollop of whipped cream and a few more sprinkles. Push a straw through each frosted mini cupcake and insert the straws into the shakes. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 14902,"Bundt Pan Spanakopita Four 10-ounce packages frozen chopped spinach, thawed and drained 3 1/2 sticks (28 tablespoons) unsalted butter 6 scallions, thinly sliced 3 cloves garlic, minced 3 tablespoons all-purpose flour 1 1/2 cups whole milk Kosher salt and freshly ground black pepper 8 ounces feta cheese, crumbled 1 cup fresh Italian flat-leaf parsley, roughly chopped 1/2 cup fresh dill fronds, roughly chopped 6 large eggs, beaten One 1-pound package phyllo dough sheets, thawed if frozen Instructions: Position a rack in the middle and preheat the oven to 350 degrees. Place half the spinach in a larger clean kitchen towel and wring out any excess moisture. Transfer to a large bowl. Repeat with the remaining spinach and transfer to the bowl. Melt 4 tablespoons (1/2 stick) of the butter in a large high-sided skillet over medium heat. Add the scallions and garlic and cook, stirring, until tender, about 3 minutes. Add the flour and stir until smooth and lightly toasted, about 2 minutes. Pour in the milk and add a large pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture thickens, 3 to 5 minutes. Add the spinach, remove from the heat and stir to combine. Transfer the spinach mixture back into the bowl. Let cool slightly, about 10 minutes. Fold the feta, parsley and dill into the spinach mixture. Season with salt and pepper. Stir in the eggs.
Line the Bundt pan with phyllo: Melt the remaining 3 sticks butter in a medium saucepan over medium-low heat. Brush the inside of 10-cup metal Bundt pan with some of the butter.
Unfold the phyllo dough and cover with a large damp cloth. Working with 1 sheet at a time, line the Bundt pan with half of the phyllo, brushing each sheet with melted butter after placing it in the pan. Cover the entire bottom and up the sides of the pan with the sheets; they will overlap and hang over the edge of the pan. The hole in the middle of the pan will be covered. Fill the phyllo-lined pan with the spinach mixture and fold over the overhanging pieces of phyllo so they lie flat on top of the filling. Cover the filling with phyllo: Working with 1 sheet at a time, cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter after placing it in the Bundt pan. The phyllo will hang over the edge of the pan and cover the hole in the center. Push any of the overhang down and along the inside of the pan. Cut away the phyllo covering the hole with a small paring knife. Put the Bundt pan on a baking sheet and bake until the pastry becomes slightly domed and deep golden brown, about 1 hour 15 minutes. Let cool for about 10 minutes then invert the pie onto a cutting board. Slice with a serrated knife.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14903,"Classic Duck a l'Orange 2 cups freshly squeezed orange juice, from about 6 oranges 2 oranges, zested 2/3 cup sugar 1 (5-pound) Pekin duck, cleaned, with innards, wing tips and excess fat removed 1 tablespoon bitters 2 cups duck or chicken stock 2 tablespoons arrowroot dissolved in 2 tablespoons cold water 1 cup orange liqueur Instructions: Preheat oven to 500 degrees F. Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour. In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, to about 3/4 cup. Add bitters to orange juice gastrique, and set aside. Place duck stock in clean saucepan and bring to a boil over high heat. Add hot stock to reduced orange gastrique, and continue to simmer over medium low heat for 10 minutes to make sauce. Remove duck from roasting pan and discard drippings in bottom of pan. Return duck to roasting pan and place pan over 2 burners over medium high heat. Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add 1 cup of the orange sauce to the roasting pan and cook 1 minute. Remove duck from the pan and discard orange rinds in cavity. Place duck on serving platter and let sit 10 minutes before carving. Combine roasting pan juices and orange sauce in a gravy boat and serve with carved duck. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14904,"Pappa Al Pomodoro 1/2 cup good olive oil 2 cups chopped yellow onion (2 onions) 1 cup medium-diced carrots, unpeeled (3 carrots) 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups) 4 teaspoons minced garlic (4 cloves) 3 cups (1-inch) diced ciabatta cubes, crusts removed 2 (28-ounce) cans good Italian plum tomatoes 4 cups chicken stock, preferably homemade 1/2 cup dry red wine 1 cup chopped fresh basil leaves Kosher salt and freshly ground black pepper 1/2 cup freshly grated Parmesan 3 cups (1-inch) diced ciabatta cubes 2 ounces thickly sliced pancetta, chopped 24 to 30 whole fresh basil leaves 3 tablespoons good olive oil, plus more for serving Salt and pepper Instructions: Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes. Meanwhile, preheat the oven to 375 degrees F. For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 14905,"Duck in a Pond Cupcakes 12 small orange gumdrops 3/4 cup yellow-tinted fondant 2 tablespoons semisweet chocolate chips, melted 12 Go-To Vanilla Cupcakes 2 cups Vanilla American Buttercream 1/2 cup Avocado-Tinted Frosting Blue sanding sugar Instructions: For the beak: Stand an orange gumdrop on its base. Snip with scissors straight down about three-quarters of the way through to make the mouth. Trim around all sides of the gumdrop to decrease the size and shape into a tapered beak. Repeat to make remaining beaks. For the duck: Make a 1/2-inch ball with some of the yellow fondant for the head. Attach the beak to the head by inserting it into the ball and reshaping around it. Form the remaining fondant into a teardrop shape. Dab the bottom of the head with water and attach to the side of the teardrop, toward the big end. Repeat to make remaining ducks. For the eyes: Dip a skewer in the melted chocolate and make 2 small dots on each duck head for eyes. Set aside. To assemble: Frost the cupcakes with the buttercream. Place the avocado-tinted frosting in a pastry bag with a #235 Wilton fuzzy tip. Hold the bag straight up, with the tip 1/8 inch above the surface. Squeeze to form grass on the top of the cupcake, and then stop squeezing and pull the pastry bag up, making grass blades about 1/2-inch long. Repeat around the edges of the cupcake to form a ring of grass. Repeat with remaining cupcakes. Sprinkle the center of the cupcakes with blue sanding sugar to make the pond. Place the ducks in the center and press gently to adhere. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14906,"Peach Compote Overnight Oats 1/3 cup dairy or nondairy milk 1/3 cup rolled oats 1/3 cup yogurt 1 teaspoon chia seeds 2 tablespoons Peach Compote, recipe follows Topping suggestions: almonds, blueberries, coconut flakes, maple syrup 2 medium ripe peaches, roughly chopped 2 tablespoons maple syrup
1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Instructions: Add the milk, oats, yogurt and chia seeds to a pint-sized Mason jar or other container and give them a good stir. Refrigerate overnight or for at least 5 hours. Spoon the Peach Compote on top of the oats mixture and add toppings as desired. Serve. Combine the peaches with the syrup, vanilla, cinnamon, ginger and 2 tablespoons water in a medium saucepan. Bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the maple syrup begins to caramelize and the mixture thickens, 8 to 10 minutes. Cool completely, then store in an airtight container, refrigerated, for up to 1 week. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 14907,"Slow-Roasted Salmon with Cucumber Dill Salad 1 English (seedless) cucumber (about 1 pound) 1 tablespoon kosher salt 1 cup low-fat plain yogurt 2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish Pinch sugar 1/2 teaspoon finely grated orange zest Pinch cayenne pepper Freshly ground black pepper 1 1/2 pound center cut salmon, skinned 1/4 teaspoon ground turmeric Kosher salt Freshly ground black pepper Instructions: For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour. Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste. Preheat the oven to 275 degrees F. Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14908,"Candy Corn Cheese Tower Four 8-ounce rectangular blocks yellow Cheddar Four 8-ounce rectangular blocks white Cheddar 1 pound goat cheese
2 tablespoons red wine
1 tablespoon paprika
Crackers, for serving Instructions: Place 2 blocks of the yellow cheese side by side on a cheese board. Press them together so they touch. Stack the remaining 2 blocks of yellow cheese on top of them. Stack the blocks of white cheese on top of the yellow in the same way. If desired, insert 2 skewers down through the top of the blocks to hold them together. Using a sharp knife, carve away the sides of the cheese blocks to resemble the bottom two-thirds of a piece of candy corn. (You will add the white tip at the end using the goat cheese.) Reserve the cheese scraps for another use, such as queso sauce or grilled cheese sandwiches. After carving, remove the skewers from the tower if using.
Using your hands, mold the goat cheese into the tip of the candy corn and add it to the cheese stack. Shape it to a point using a butter knife or offset spatula. Whisk together the red wine and paprika in a small bowl and paint it onto the white Cheddar cheese portion with a pastry brush. Serve with an array of crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14909,"Spiced Pita Chips 2 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/4 teaspoon fresh ground black pepper 1/4 teaspoon salt 3 whole-wheat pitas, cut into 1/8's Instructions: Preheat oven to 350 degrees F. Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 14910,"Dill Biscuits with Honey Butter 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon fine salt 12 tablespoons cold unsalted butter, diced 2 tablespoons chopped fresh dill 1/2 cup buttermilk, plus more for brushing 4 tablespoons unsalted butter, softened 2 teaspoons honey 1/4 teaspoon sea salt Instructions: Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor. Add the butter and pulse into pea-size pieces. Add the dill, then slowly pulse in the buttermilk until the dough just comes together. Transfer to a floured surface and knead three to five times. Shape into a disk. Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 1/2-inch round cutter or a glass. Reroll any scraps. Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes. Meanwhile, make the honey butter: Mix the butter, honey and sea salt in a bowl until smooth. Serve with the warm biscuits. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 14911,"Pacoca 1 1/2 cups lightly salted peanuts, plus more for garnishing 1 1/4 cups light brown sugar 2/3 cup manioc flour 1/3 cup sweetened condensed milk Instructions: Line an 8- by 8-inch baking pan with parchment paper. Grind the peanuts, brown sugar and flour in a food processor. Slowly add the sweetened condensed milk until the mixture starts to come together. Check if the mixture is ready by taking a handful and pressing it into a ball with your fingers. The mixture should hold its shape. If it doesn't, add more sweetened condensed milk to achieve desired consistency. Turn out onto the prepared pan. Firmly press down on the mixture until it is level and compact. Let the mixture set up at room temperature for 1 to 2 hours. Turn out the candy onto a cutting board and lift away the parchment paper. Cut into bite-size squares. Serve on desired platter and garnish with chopped peanuts. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 14912,"Hobo 12 ounces country-style bulk sausage 1/2 cup chopped yellow onions 1/2 cup sliced fresh mushrooms 1/4 cup vegetable oil 3 cups fresh hash browns 6 large eggs, whisked together 1 cup shredded Cheddar Instructions: In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat. Add the onions and mushrooms and cook until tender, then set aside in a separate bowl. In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar. Cover with a lid until the cheese melts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 14913,"Sixteen Spice Smoked Chicken 1 tablespoon ground cinnamon 1 tablespoon ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground fennel seed 1 teaspoon ground allspice 1 teaspoon chili de arbol powder 2 tablespoons brown sugar 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1/2 teaspoon cayenne pepper 1 (3 to 4-pound) chicken 1 cup applewood or hickory wood chips, soaked in water for 10 minutes Instructions: Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F). Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read meat thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 14914,"The Best Oatmeal Raisin Cookies 1 cup all-purpose flour (see Cook's Note) 1 1/4 teaspoons kosher salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 cup packed dark brown sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup honey 1 tablespoon pure vanilla extract 1 large egg, at room temperature 2 1/2 cups old-fashioned rolled oats 1 cup raisins Instructions: Arrange an oven rack in the center of the oven and preheat to 350\u202fdegrees F.\u202fLine a rimmed baking sheet with parchment paper. Whisk\u202ftogether the\u202fflour, salt, baking soda and cinnamon in a small bowl until combined. Beat\u202fthe\u202fbrown sugar\u202fand butter\u202fin a large bowl\u202fwith an electric mixer\u202fon medium-high\u202fspeed\u202funtil light and fluffy,\u202fabout\u202f3 minutes. Add\u202fthe\u202fhoney,\u202fvanilla, egg and 1 tablespoon warm water\u202fand beat on high speed until creamy,\u202fscraping the sides and bottom of the bowl, about\u202f3 minutes\u202fmore. Add\u202fthe\u202fdry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add\u202fthe oats and beat on low speed until combined. Fold in\u202fthe\u202fraisins until evenly distributed. Arrange\u202ftwelve\u202f1-ounce\u202fscoops (2-tablespoon\u202fportions) of cookie dough on\u202fthe\u202fprepared\u202fbaking sheet, leaving about 2 inches between each. Bake until\u202fthe cookies\u202fare lightly golden around the edges, 15\u202fto\u202f20 minutes. Cool on the sheet for 10 minutes,\u202fand then transfer to a wire rack to cool completely.\u202fLet the baking sheet cool,\u202fand then repeat with the remaining cookie dough.\u202f \u202f
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14915,"Drei Augen (German Shortbread Sandwich Cookies) 2 1/2 cups unsifted all-purpose flour 3 counces (1/2 cup) unblanched almonds, finely ground 1 teaspoon ground cinnamon 10 ounces (2 1/2 sticks) unsalted butter, room temperature 2/3 cup granulated sugar 1 cup unsifted powdered sugar 1 cup red currant jelly Instructions: Dough: In a medium bowl, blend the flour, ground nuts, and cinnamon briefly with a wire whisk; set aside. In the large bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute. Beat in the sugar at medium speed until well combined and slightly fluffy, scraping down the sides of the bowl. Lower mixer sped, gradually add the dry ingredients, and mix just until the mixture is thoroughly combined. Divide the dough in thirds. Roll out each portion of dough between 2 sheets of waxed paper to form a circle 11 inches in diameter and 1/8 inch thick. Leaving the dough circles between the sheets of waxed paper, stack them on a baking sheet and refrigerate until firm, for at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month. Adjust rack to lower third of oven and preheat oven to 325 degrees F. Line two large cool baking sheets with parchment paper. Remove one dough package at a time from refrigerator. Peel off top sheet of waxed paper, replace it loosely on top, and flip the entire package over. Peel off and discard the second sheet of waxed paper. Using a 1 1/2-inch round cutter, cut out circles in the dough. Using the narrow end of a 3/8-inch plain pastry tip (such as Ateco #3) as a cutter, cut out three small holes in each circle. Space the cookies 1/2 inch apart on a baking sheet. Bake for 13 to 15 minutes, or until the cookies are pale golden, no longer appear raw or shiny, and feel slightly firm (lightly touch a few). Place baking sheet on wire rack to cool 5 minutes. Lift the cookies from the parchment with a metal spatula to a rack to cool. Repeat with the other two portions of dough, cutting out holes in only one-quarter of these circle in order to sandwich the cookies later. Keep in mind that when there is a mixture of cookies with and without holes, the cookies with holes bake faster. Remove them from the oven with a metal spatula to a wire rack. Return the baking sheet to the oven until the remaining cookies are done. Decoration: Using a sieve, dust the powdered sugar just over the tops of the cookies with holes. In a small saucepan, boil the currant jelly for 2 minutes to evaporate some of its liquid. Cool just until warm. Spoon about 1/4 teaspoon jelly on each plain circle, baked-bottom side up. Center a sugared circle on top of a jellied bottom, and gently press so the jelly fills in the three holes. Repeat with the remaining cookies. Stack undecorated cookies in an airtight metal contained and store at room temperature up to 10 days. Store decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 3 days. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 14916,"Vietnamese Chicken Noodle Soup 1 gallon low-sodium chicken stock 3 bone-in, skin-on chicken breasts 4 chicken wings 5 scallions, cut in half 4 cloves garlic 2 cinnamon sticks 2 whole star anise 1 inch piece fresh ginger, peeled and cut into coins 1/4 cup dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced
3 tablespoons fish sauce 3 packages ramen noodles (just the noodles) Garnishes: 1 cup fresh bean sprouts 1 jalapeno, thinly sliced Couple sprigs each fresh mint and Thai basil Fish sauce Hoisin sauce Sriracha Lime wedges Instructions: In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices. Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14917,"Potato Cheese Croquettes 2 large eggs 3 cups cooked potatoes (baked or boiled) cooled 2 tablespoons freshly grated Parmesan cheese 2 tablespoons unsalted butter, melted 3 teaspoons finely sliced fresh chives 2 teaspoons minced fresh flat-leaf parsley Pinch grated nutmeg Pinch cayenne 1 teaspoon kosher salt, plus more as needed Freshly ground black pepper 3 ounces Gorgonzola, cut into 1/2-inch cubes 1/2 cup Italian-style bread crumbs Vegetable oil, for frying Instructions: Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up. Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour. Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14918,"Mexican Rice and Beans 2 tablespoons canola oil 2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed 1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving
Instructions: Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes. Meanwhile, preheat the oven to 350 degrees F. Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 14919,"Macadamia Coconut Shrimp 1/2 cup orange marmalade 1/4 cup Dijon mustard
1 teaspoon hot sauce, such as Frank's 1 1/2 cups all-purpose flour 1 tablespoon paprika
2 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 large egg whites
Heaping 1/2 cup panko breadcrumbs
Heaping 1/2 cup unsweetened shredded coconut
Heaping 1/2 cup macadamia nuts, finely ground
Vegetable oil, for frying
18 jumbo shrimp, peeled and deveined, tails on Instructions: For the dipping sauce: Stir the marmalade, mustard and hot sauce together. Refrigerate until ready to serve. For the shrimp: Combine the flour, paprika, Cajun seasoning, 2 teaspoons salt and 1/4 teaspoon pepper in a shallow bowl. Place the egg whites in another shallow bowl and whisk until frothy. Combine the panko, coconut and ground macadamias in a third shallow bowl. Fill a wide, shallow pot with about 1 inch of oil. Heat over medium-high heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a plate with paper towels. Meanwhile, toss the shrimp in the seasoned flour to coat. Working with a few shrimp at a time, shake off the excess flour and dip in the egg whites to coat. Let the excess egg white drip off, then toss in the coconut mixture, pressing with your fingertips to get as much coating to adhere as possible. Add half of the shrimp to the oil and fry until golden brown and just cooked through, about 2 minutes per side; transfer to the lined plate to drain. Return the oil to 350 degrees F and repeat with the remaining shrimp. Arrange the shrimp and dipping sauce on a serving platter and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14920,"Run For The Roses (Specialty Cocktail) 2 1/2 ounces bourbon (recommended: Woodford Reserve) 1/2 ounces Rose Syrup, recipe follows Dash Angostura Bitters Garnish with organic Primrose 1 cup sugar
1 quart water 1 cup Primrose Petals 1 cup fresh raspberries 4 teaspoons rose water Instructions: In a cocktail shaker mix together bourbon, rose syrup, and bitters, shake well and pour into chilled martini glass. Garnish with Primrose. Make simple syrup by heating 1 cup sugar and 1 quart water until dissolved. While still warm add rose petals and infuse covered for about 30 minutes. Muddle raspberries and add syrup, stirring well. Add rose water and strain to remove raspberry seeds.
","[Bourbon, Rose Syrup, Sparkling Wine]" 14921,"Glazed Brownies 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 10 ounces finely chopped semi-sweet chocolate 2 ounces finely chopped unsweetened chocolate 1/2 cup unsalted butter (1 stick), plus for buttering the paper 2 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 6 ounces finely chopped semi-sweet chocolate 1/2 cup heavy cream Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14922,"Coconut Guava Thumbprint Cookies 1 1/4 cups grated sweetened coconut 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups rolled oats 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1/4 cup packed brown sugar 1 large egg 1/2 teaspoon vanilla extract 2/3 cup guava Instructions: Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper. Place the grated coconut in a shallow bowl and set aside. Combine the flour, baking soda, salt and oats in a large mixing bowl. In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined. To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14923,"Profiteroles 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Instructions: Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 14924,"Braised Pork Belly Sandwich with Pesto Mayo 4 (8-ounce) square portions pork belly Kosher salt Freshly ground black pepper Grapeseed oil, to coat bottom of pan 4 whole cloves garlic 1 onion, diced 1/4 cup brown sugar 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 1 sprig rosemary 1/4 cup dry portobello mushrooms 2 Scotch bonnet peppers or jalapenos, optional 2 cups beef broth 2 cups chicken broth 4 small ciabatta rolls, split and toasted 8 ounces smoked mozzarella, sliced 1/2 cup prepared pesto 1/2 cup mayonnaise Dash lemon juice Pinch kosher salt Pinch freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Score the pork belly several times on fatty side. Season with salt and pepper, to taste. Coat a large Dutch oven, over medium heat, with oil. Add the pork belly, 1 piece at a time, scored side down, to the pot. Sear slowly to render the fat on all sides for 3 to 4 minutes. Remove from pan and set aside. Drain off the excess fat leaving 3 to 4 tablespoons and add the garlic. Brown the garlic, then add the onions and cook until slightly colored, about 2 to 3 minutes. Stir in the brown sugar and balsamic and cook until syrupy, about 1 to 2 minutes. Add the Dijon and whisk until smooth. Stir in the rosemary, mushrooms, peppers and broths and bring to a boil. Return the pork belly to the pan, cover and put in the oven. Braise until fork tender, about 1 1/2 to 2 hours. Remove from oven and transfer the pork belly to a platter. Pesto mayo: Mix all the ingredients with a whisk in a small bowl and set aside. To assemble sandwiches: Spread pesto mayonnaise liberally on each side of the toasted rolls. Put a piece of pork belly and several slices of smoked mozzarella on the bottom halves. Arrange the bottom halves of assembled sandwich on a sheet pan and put back in the oven until cheese melts and browns, about 1 to 2 minutes. Remove from the oven, cover with the roll tops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 14925,"Des Allemands Catfish Delight 4 cups vegetable oil 2 pounds catfish fillets Salt Lemon pepper Garlic powder 1 cup English style batter mix, plus 2 cups 1 1/4 cups water 1 cup chopped pecans 4 ounces (1 stick) butter 1 cup chopped green onions 1/2 cup chopped fresh parsley leaves, plus more for garnish 1 (8-ounce) can cream of mushroom soup 1 (8-ounce) can cream of celery soup 1 (8-ounce) can cream of chicken soup 6 slices cheese (recommended: Velveeta brand) 1 teaspoon liquid crab boil 1 pound crabmeat Salt and pepper 1/4 cup pecan halves Instructions: Heat the oil in a large, deep pot to 350 degrees F. Pat fillets dry with clean paper towels and season, to taste with salt, lemon pepper, and garlic powder. Dust lightly with 1 cup of the dry batter mix. Mix the 2 remaining cups of dry batter mix with the water and add the chopped pecans. Coat the fillets with the batter and place in the hot vegetable oil. Fry until golden brown, approximately 5 minutes. Set aside on paper towels. Sauce: In a saucepan over medium heat, melt butter and add chopped green onions and parsley. Saute for 3 minutes. Add the soups, cheese, and liquid crab boil and continue to cook for 10 minutes. Add crabmeat and cook an additional 5 minutes. Season, to taste, with salt and pepper. Prepare a bed of sauce on a serving platter and place fish on sauce. Partially cover fillets with sauce. Garnish with pecans and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 14926,"How to Make Simple Syrup for Cocktails | Simple Syrup 2 cups sugar 2 cups water Instructions: Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month. ","[Riesling, Moscato, Vinho Verde]" 14927,"Grilled Tuna and White Bean Salad 1 pound dried white beans, picked over, and soaked overnight 1 small onion, quartered 1 carrot, coarsely chopped 2 cloves garlic, smashed 1 bay leaf Olive oil 4 to 5 tablespoons balsamic vinegar, divided 1 red onion, peeled, halved, and thinly sliced 1 tablespoon fresh chopped thyme leaves Salt and freshly ground black pepper 2 (8-ounce) tuna steaks 1 head radicchio, halved Coarsely chopped fresh parsley leaves Instructions: Drain the beans, then with cold water in a large pot and add the onion, carrot, garlic and bay leaf and cook until the beans are soft, about 1 to 1 1/2 hours. Drain the beans and pick out the onion, carrot, garlic and bay leaf. Place the beans in a bowl and toss with a couple tablespoons each of olive oil and balsamic vinegar. Fold in the red onion and thyme, and season with salt and pepper, to taste. Preheat grill to high. Brush tuna and radicchio with oil and season with salt and pepper. Grill the tuna for 2 to 3 minutes per side, or until slightly charred and cooked to medium-rare doneness. Grill the radicchio, cut-side down, until slightly charred and wilted. Remove the tuna and radicchio from the grill. Dice tuna into bite-size pieces, and drizzle with balsamic vinegar. Slice radicchio into 1/4-inch thick slices. Fold tuna and radicchio into the white beans. Transfer the beans to a platter and sprinkle with chopped parsley. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14928,"Watermelon Sorbet Basket One 18- to 20-pound seedless watermelon 3 pints assorted sorbet Instructions: Set the watermelon on its side (stem end facing left or right) and cut off a small, flat piece of rind from the bottom so the watermelon is stable. Wrap a piece of thin masking tape horizontally around the watermelon about 1/2 inch above where the stem was. Wrap 2 more pieces over the top at the center to make a band/handle for the basket that is 1 1/2 inches wide. Using the tape as a guide, cut out the wedges that remain on either side of the handle to make a basket shape, down to the horizontal tape. Scoop out 4 cups of watermelon balls using a melon baller and reserve. Remove the remaining watermelon flesh and save for another use. Use a paring knife to trim the flesh from the handle to create a small, neat strip of melon. Use a spoon to do the same for the inside of the basket. Freeze the basket for at least 3 hours. Refrigerate the watermelon balls. Put 3 cups of the watermelon balls in the bottom of the basket. Scoop balls of sorbet and arrange on top of the watermelon. Decorate with the remaining watermelon balls. Serve immediately or put back in the freezer until serving, up to 1 hour.
","[Riesling, Moscato, Vinho Verde, Prosecco]" 14929,"Loaded Mini Baked Potatoes 6 slices thick-cut bacon (about 8 ounces) Kosher salt and freshly ground black pepper 2 pounds small yellow, red or purple fingerling potatoes, halved lengthwise 2 cups shredded sharp Cheddar 1/2 cup sour cream 2 scallions, thinly sliced 1 lemon, halved Instructions: Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool. Crumble cooled bacon. Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet. Reserve the poured-off drippings. Increase the oven temperature to 450 degrees F. Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes cut-side-down on the baking sheet in a crowded single layer. Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more. Remove the potatoes from the oven and place the baking sheet on a heat-safe surface. Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer. Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes. Transfer the potatoes to a platter with a large spatula. Top with dollops of sour cream and the scallions. Finish by squeezing the lemon over the top. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 14930,"Polenta Cakes with Quick Sausage Sauce 1 cup milk 2 cups water 1 bay leaf Pinch cayenne pepper Kosher salt 1 cup polenta 4 fresh sage leaves, finely chopped 1/4 cup mascarpone 4 tablespoons grated Parmigiano-Reggiano, plus more for serving Half recipe Italian Sausage, recipe follows 1/2 onion, peeled and diced 1/2 fennel bulb, diced 1 celery rib, diced 1 clove garlic Kosher salt Pinch crushed red pepper flakes Extra-virgin olive oil 1/2 cup tomato paste 1/2 cup white wine 2 cups tomato puree 2 pounds pork shoulder (with a good amount of fat), cut into large chunks 2 cloves garlic, minced 2 tablespoons kosher salt 1 tablespoon fennel seed 1/2 tablespoon crushed red pepper 1/2 tablespoon ground coriander Ice cold water Oil Hog casing Special equipment: stand mixer with meat grinder and sausage horn attachments Instructions: For the polenta cakes: In a saucepan, combine the milk, water, bay, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it. Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the sage and mascarpone. Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!) For the sauce: Preheat the oven to 375 degrees F. Place the sausage in the oven and roast for 15 minutes. In a food processor, puree the onions, fennel, celery, and garlic until it becomes a coarse paste. Season with salt and give a sprinkle of crushed red pepper. When the sausage is roasted, remove it from the oven and coarsely chop. Coat a wide, deep pot with olive oil and add the pureed veggies. Cook the veggies until they start to brown, about 10 minutes. Add the tomato paste and cook for 1 to 2 minutes. Add the white wine and reduce by half. Toss in the chopped sausage and the tomato puree. Taste and season with salt, if needed. Bring to a boil and reduce to a simmer and simmer for 20 minutes. Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with the Parmigiano. Transfer a few polenta cakes to a plate and top with the sausage sauce. Sprinkle with more grated Parmigiano. Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl with the pork shoulder on top. Season the pork with garlic, salt, fennel seed, crushed red pepper, and coriander. Mix to combine well. Grind the pork shoulder twice through a grinding disk with large holes. Grind the meat into the bowl sitting on ice. Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing. Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end. Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife. Refrigerate the sausage until ready to cook. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 14931,"Curried Chicken Salad 3 whole (6 split) chicken breasts, bone-in, skin-on Olive oil Kosher salt and freshly ground black pepper 1 1/2 cups good mayonnaise (recommended: Hellman's) 1/3 cup dry white wine 1/4 cup chutney (recommended: Major Grey's) 3 tablespoons curry powder 1 cup medium-diced celery (2 large stalks) 1/4 cup chopped scallions, white and green parts (2 scallions) 1/4 cup raisins 1 cup whole roasted, salted cashews Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 14932,"Vegetarian Summer Roll (Rice Paper Wrap) 2 limes, juiced Segments of 1 lime 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1/4 cup grape seed oil 1/4 cup Thai basil leaves, whole 1/2 pound bean sprouts, hair removed 1 medium sized red bell pepper, julienned 1 medium sized carrot, peeled, julienned 1 small package smoked tofu or tempeh, julienned 1 package rice papers, 10 to 12 inches diameter, rehydrated Salt and black pepper, to taste Instructions: In a bowl whisk together juice, lime, mustard and sugar. Whisk in the oil and season. Toss with all the vegetables and tofu. Check for seasoning. Lay out 1 wrapper and place a small mound of mix near the bottom. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the fridge. Remove wrap, slice on the bias and serve on top of extra salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14933,"Texas Yellow \Cold Slaw
1/4 cup cider vinegar 2 tablespoons dark brown sugar 1/2 teaspoon celery seed 1/2 teaspoon ground turmeric 1/4 teaspoon ground ginger Pinch of ground allspice 1 small onion, finely diced 1/2 small head cabbage, coarsely chopped 2 Kirby cucumbers, peeled, seeded and diced 1/2 green bell pepper, coarsely chopped 3 tablespoons olive oil Salt and pepper Instructions: In a medium saucepan, bring the vinegar, brown sugar, celery seed, turmeric, ginger, and allspice to a boil over medium-high heat. Stir in the onion, remove from the heat, and allow to stand for 5 minutes to cool. Meanwhile, toss the cabbage, cucumber and bell pepper together in a serving bowl. Whisk the olive oil into the cooled vinegar mixture until combined. Pour the onion-turmeric vinaigrette over the vegetables and toss to coat. Season, to taste, with salt and pepper and serve. ","[Riesling, Gewrztraminer, Pinot Gris, Vermentino]" 14934,"Crispy Shrimp Burger 1 tablespoon unsalted butter 3/4 cup chopped yellow onions 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1 1/2 teaspoons salt 3/4 teaspoon cayenne 2 pounds medium-size shrimp, peeled, deveined, and chopped 2 teaspoons chopped garlic 1/4 cup chopped green onions or scallions (green part only) 2 large eggs plus 1 egg, beaten 2 cups fine dried bread crumbs 1/2 cup unbleached all-purpose flour 2 teaspoons Creole Seasoning, recipe follows 2 tablespoons water 1/4 cup vegetable oil 8 hamburger buns, toasted 1 recipe Tartar Sauce, recipe follows Shredded lettuce Sliced vine-ripened tomatoes 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper