Instructions: For the steak: Combine all the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Let sit for a few minutes. Preheat a saute pan or cast iron skillet over high heat. Lightly oil the steaks. Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes. For the mushroom sauce: Drain the fat from the pan. Add the shallots and bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes. Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes. Add the brandy and cook until it has reduced by half. Add the veal demi-glaze. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken. Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed. Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone over Crispy Smashed Potatoes and top with mushroom sauce. Serve with Glazed Carrots on the side. Place the potatoes in a saucepan filled with cold water. Salt the water. Bring the potatoes to a boil over medium-high heat. Cook until just tender, 8 to 10 minutes. Drain the potatoes. Heat the olive oil in a pan with high sides over high heat. Stir in the garlic and cook for 1 minute. Stir in the crushed red pepper. Add the potatoes and saute until beginning to brown. Lightly smash the potatoes and flip them to brown the other side. Season with salt and keep warm. Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve. To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup water. Bring the pan to medium heat, swirling occasionally. When most of the water has reduced and the mixture seems homogenous, remove the garlic and add the carrots and stir until they are coated. Cook until the carrots are completely coated and hot, another 2 to 3 minutes. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 47487,"Haeffekrunz (Hay-fa-kruns) 6 Cups Bread (High-Gluten) Flour (sift first, then measure) 1/2 Cup Warm Water 2 1/2 Teaspoons Active Dry Yeast (NOT QUIK RISE) 3 Tablespoons unsalted butter, cut into small pieces Zest of a large lemon 2/3 Cup Sugar 2 Teaspoons Kosher Salt 2 Large eggs, beaten 1 3/4 Cups warm whole milk 1 Cup melted butter, set aside Cinnamon/Sugar mixture 2 Cups Raisins (optional) Parchment Paper 2 Beaten Eggs (for egg wash) Instructions: Dissolve yeast in 1/2 cup warm water. Sprinkle a dash of sugar on top to feed it. Set aside to proof. Meanwhile, in a large bowl, add flour and make a well in the middle. On top of the flour, add sugar, salt, butter pieces and lemon zest. After yeast is bubbly, pour into the well and sprinkle a little flour on top. Add beaten eggs to yeast in center. Using a wooden spoon, start stirring in the eggs, adding/pulling in a little bit of flour from the sides. When you can't stir it anymore, begin to add the warm milk and keep stirring and adding milk until it's impossible to stir. Now, using your hands, keeping adding milk and blending in the flour until the dough is soft and barely tacky but not wet. You may or may not use all the milk (depends on the weather). Turn out the dough onto a very lightly floured surface. Knead for about 10 to 15 minutes to develop the gluten properly. Dough should spring back quickly from touch. Put into a lightly oiled bowl, turn once and cover with plastic wrap (touching the dough) and a towel. Place in a warm area to rise for at least one hour (should double in bulk). When fully risen, remove and divide dough in two. Set one aside under a warm towel. With the remaining piece, divide it into three equally-weighted pieces. Set two aside. Using a heavy rolling pin and your hands, begin to roll the dough into a rectangle. (Size doesn't matter, just so long as it isn't longer than a 1/2 sheet pan.) It should be very thin. Using a pastry brush, coat the whole piece in melted butter. Liberally sprinkle on the cinnamon/sugar mixture and spread some raisins (if you want) over the whole piece. Carefully roll up the dough lengthwise. Pinch the seam together and place on 1/2 sheet pan that is lined with parchment paper. Cover with a warm towel. Repeat the process with the other two pieces of dough. When all three are done, braid the \strands\ loosely together. Cover with a clean towel and place in a warm place to rise again for at least 30 minutes. Repeat the whole process with the other half of your dough batch. Paint the braids with the egg wash and bake in a preheated 350 degree oven for approximately 25 to 35 minutes. Bread should be deep brown and slightly hollow when tapped. Slide the bread on the paper off the pan onto a cooling rack and allow to cool to the touch. Remove paper. If you want to pack it for a gift, allow it to cool completely. Then wrap tightly in good plastic wrap, then in foil. Cover with pretty cellophane and tie each end with curling ribbon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47488,"Greek Salad 3 vine ripe tomatoes, cut into chunks 1 red onion, thinly sliced 1/2 European seedless cucumber, cut into bite-size chunks 1 small red bell pepper, seeded and chunked 1 small green bell pepper, seeded and chunked 1 cubanelle pepper, seeded and chunked 1 cup Kalamata black olives Several sprigs fresh flat-leaf parsley, about 1/2 cup 2 (1/4 pound) slices imported Greek feta 1/4 cup (a couple of glugs) extra-virgin olive oil 3 tablespoons (3 splashes) red wine vinegar 1 teaspoon dried oregano, crushed in palm of your hand Coarse salt and black pepper Pita breads Instructions: Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 47489,"Curried Couscous Salad with Dried Sweet Cranberries 1 (5.8-ounce) box instant couscous 3/4 cup sweetened dried cranberries 1 tablespoon curry powder 1 teaspoon salt 1 teaspoon sugar 1/2 orange, juiced 2 to 3 tablespoons extra-virgin olive oil 3 to 4 scallions, trimmed and thinly sliced on an angle 2 tablespoons chopped fresh Italian parsley leaves 1/2 lemon, juiced 3/4 cup chopped walnuts, toasted Freshly ground pepper Instructions: Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste. Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47490,"Fully Festive Ham 7 1/2 pounds gammon (ham) 8 cups cranberry juice 8 cups apple juice 2 cinnamon sticks, halved 2 onions, halved but not peeled 1 tablespoon allspice berries Approximately 30 cloves 4 tablespoons cranberry jelly, or 6 tablespoons cranberry sauce 1 tablespoon honey 1 tablespoon English mustard powder 1/2 teaspoon ground cinnamon Instructions: Put the ham into a large saucepan and cover with cold water. Bring to a boil and then immediately drain and rinse it in a colander, to remove any excess saltiness. Alternatively, leave the ham soaking in cold water overnight. Rinse the saucepan and put the ham back in, and add all remaining ingredients. If the fruit juices do not cover the ham then add some water; it really depends on how snugly your ham fits into the saucepan. Bring the pan to a boil and then cook at a fast simmer for about 3 1/2 to 4 hours. Partially cover the ham with a lid if the liquid is boiling away too much and the top of the ham is getting dry. Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board. If you want, you can actually cook this far ahead of schedule and then let it get entirely cold before glazing and roasting it. If that's the case, then cook it for about 1/2 hour less and then just let it get cold in the cooking liquid. On the day of cooking, preheat the oven to 425 degrees F. When the ham is cool enough to touch then cut and peel the rind off the cooked ham, making sure to leave a thin coating of the white fat on the ham. Score the fat into a diamond pattern with a sharp knife, and stud the points of each diamond with a clove. Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard, and cinnamon to make a smooth but syrupy glaze; it needs to be thick enough not to run off the ham completely as it cooks in the oven. Sit the ham on a piece of foil in a roasting tin, which will give you an easier time later washing up, as the sugary glaze will burn as bits of it do inevitably dribble down the ham. Pour the glaze over the clove studded ham so that all of the scored fat is covered. Cook the ham for 15 minutes or until the fat is colored and burnished by the sugary glaze. If the ham is completely cold prior to glazing, then cook for 40 minutes at 350 degrees F, and turn up the heat to 425 degrees F for another 15 minutes. These timings are based on the ham being cold at room temperature, not refrigerator cold. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 47491,"Everything Bagel Stuffing 6 tablespoons butter or margarine 1 large red onion, thinly sliced
5 stalks of scallions, sliced, white and green parts separated
Kosher salt Freshly ground black pepper 2 tablespoons chopped chives, plus 2 teaspoons for garnish
3 garlic cloves, minced
1 1/2 to 2 cups chicken broth (depending on how big and dry the bagels are)
2 large eggs
2 tablespoons capers, optional
5 large day-old everything bagels, cut into 1-inch cubes (about 8 cups)
Instructions: Place an oven rack in the middle position. Preheat oven to 375 degrees F. In a 3.5 quart braiser over medium heat, melt butter. Add the onions and scallion whites. Season with salt and pepper and cook until soft, 5 to 7 minutes. Add the chives, garlic and scallion greens and cook for 2 more minutes, until the garlic is fragrant and the chives and scallions are slightly wilted. Remove from the heat and set aside. In a large mixing bowl, whisk together chicken broth and eggs. Add the capers if using, bagels and onion/butter mixture and fold to combine. Add additional chicken broth as needed (the bread should be well-hydrated but not mushy). Pour into the pan and bake for 30 minutes, or longer if you\u2019d like it to be browned more on top. Remove from the oven. Garnish with remaining chives. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47492,"Italian Sausage and Egg Bake 1/2 small loaf country-style bread, cut into 1/2 to1-inch cubes (about 1 1/2 cups) 2 tablespoons extra-virgin olive oil 1 medium onion, finely diced 1 pound sweet Italian turkey sausage, casings removed One 10 to12-ounce package fresh baby spinach, drained One 6.5-ounce jar oil-packed sun-dried tomatoes, drained and coarsely chopped 2 tablespoons chopped fresh basil 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning One 5-ounce log goat cheese, coarsely crumbled (about 1 1/2 cups) 6 large eggs Instructions: Preheat the oven to 400 degrees F. Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish). Remove from the oven and set aside. Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead. Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with salt and freshly ground black pepper. Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk). ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 47493,"Grandma Moore's Creamed Corn 6 slices bacon 8 large ears corn (preferably white), husks and silk removed Kosher salt and freshly ground pepper Instructions: In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan. Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid. Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 47494,"Warm Octopus and Sweet Onion Salad with Fresh Sage and Lemon Vinaigrette 3 cups fresh lemon juice 1 shallot, coarsely chopped 2 cloves garlic, chopped 1 tablespoon honey 1 cup olive oil Salt and freshly ground pepper 3 sage leaves, chiffonade 2 tablespoons olive oil 1/4 cup sugar 2 sweet onions, finely sliced 1/4 cup balsamic vinegar Salt and freshly ground pepper 2 pounds octopus, cleaned 3 cups water 2 tablespoons aged sherry vinegar 4 wine corks 2 cloves garlic, smashed 1 bay leaf 1 tablespoon black peppercorns 1/4 cup olive oil Salt and freshly ground pepper Chopped fresh sage and parsley, for garnish Instructions: Lemon-Sage Vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil, salt and pepper and blend until smooth. Pour into a bowl and fold into the sage. Sweet Onion Salad: Heat olive oil in a large saute pan with sugar over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper. Octopus: Place the octopus, water, vinegar, corks, garlic, bay leaf and peppercorns in a medium saucepan and bring to a simmer over medium heat and cook until tender, about 1 1/2 hrs. Remove the octopus from the water and place on a platter lined with paper towels. Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side. Assembly: Place the octopus on a platter, drizzle with the vinaigrette, top with the onion slices and sprinkle with the fresh herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Gris]

" 47495,"Lemony Egg Soup 2 cups chicken or vegetable stock 1 cup water 1/2 cup rice 2 eggs 1 lemon, juiced 1 tablespoon soy sauce 1 green onion, finely chopped Freshly ground black pepper (optional) Instructions: In a large saucepan, bring the chicken stock, water, and rice to a simmer. Cook until the rice is tender, about 20 minutes. In a small bowl, beat the eggs until light yellow. Whisk a few tablespoons of the soup into the eggs. Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling. Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes. Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47496,"Beer Cheese Dip 6 ounces lager beer 1/2 teaspoon mustard powder 1/2 teaspoon Worcestershire sauce 4 ounces cream cheese 4 ounces Monterey jack cheese, grated 4 ounces sharp cheddar cheese, grated Pinch cayenne Pinch garlic powder Kosher salt Instructions: Bring the lager, mustard powder and Worcestershire sauce to a simmer in a small saucepan over medium heat and cook for 1 to 2 minutes, then reduce the heat to low. Add the cream cheese and cook, whisking, until melted and smooth. Gradually add handfuls of the cheeses, whisking to melt between each addition; do not let the mixture boil. Cook, whisking, until completely smooth, then add the cayenne and garlic powder and season with salt to taste. Serve warm or at room temperature; the sauce will thicken as it cools. ","[Lager, Chardonnay, Riesling, Gouda]" 47497,"Baby Lamb Chops with Madeira Sauce 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 16 rib lamb chops 2 tablespoons olive oil 1/2 cup Madeira wine 1/2 cup homemade beef stock or canned broth 1/4 teaspoon chopped fresh rosemary leaves, or 1/8 teaspoon dried Instructions: Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess. Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately. ","[Madeira, Pinot Noir, Chianti, Rioja]" 47498,"Shrimp and Goat Cheese Pizza 16 large shrimp, peeled, cleaned, and cut in half lengthwise 1 cup extra-virgin olive oil 1 tablespoon chopped oregano 1 tablespoon chopped thyme 1 tablespoon chiffonade basil Kosher salt Pizza Dough, recipe follows 2 tablespoons chili oil 2 cups (8-ounces) grated mozzarella cheese 2 cups (8-ounces) grated Fontina cheese 4 Roma tomatoes (about 1-pound), ends trimmed, cut into thin slices 1 large red onion, peeled, trimmed, and cut into thin slices 4 ounces goat cheese, cut into small pieces 1/4 cup red bell peppers, julienned and Sauteed 1/4 cup yellow bell peppers, julienned and sauteed 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra-virgin olive oil, plus additional for brushing Instructions: Prepare the shrimp: In a large, shallow bowl, combine the shrimp with the olive oil, oregano, thyme, basil, and salt, turning to coat and flavor well. Marinate for 30 minutes in the refrigerator. Heat a skillet or a saute pan large enough to hold the shrimp in 1 layer, and spoon 1 tablespoon of the oil from the marinade into the skillet. Carefully arrange the shrimp in the skillet and, over high heat, saute just to color, 30 to 40 seconds per side. (Do not overcook, as it will continue to cook on top of the pizza dough.) Remove with a slotted spoon and set aside to cool. Season lightly with salt before arranging on the pizza dough. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to 4 (8-inch) rounds, with the outer border a little thicker than the inner circle. Brush each of the rounds with the chili oil. Layer the pizza: Start with the mozzarella, then the Fontina, tomato, onion, shrimp, goat cheese, and red and yellow peppers. Gently slide the pizza onto the baking stone and bake until the crust is golden brown, about 10 to 12 minutes. Transfer the pizza onto a firm surface and cut into slices with a pizza cutter or a very sharp knife. Serve immediately. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.) Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Yield: 4 (8-inch) pizzas ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47499,"Chicken Paillard with Arugula and Apple 2 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 cup almond flour
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 large eggs
4 tablespoons clarified butter
4 tablespoons olive oil 1 clove garlic, smashed
1 sprig fresh rosemary
1/4 cup sour cream
1 tablespoon chardonnay vinegar
1 teaspoon honey
1 teaspoon poppy seeds
3 cups wild arugula
1/2 Gala apple, sliced
Instructions: One at a time, put the chicken breasts between 2 sheets of plastic wrap and flatten to an even 1/2-inch thickness with a meat mallet. Sprinkle on both sides with salt and black pepper. Set aside. Add the all-purpose flour to a baking dish. In another baking dish, stir together the almond flour, paprika, garlic powder, onion powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs with 2 tablespoons water. Dredge both sides of the chicken breasts first in the AP flour, then the egg mixture and finally the almond flour mixture. Place the coated chicken back on the baking sheet. Heat a large ovenproof skillet over medium-high heat. (Depending on the size of the breasts, you may need two skillets.) Add the butter and 2 tablespoons oil to the skillet. Add the garlic and rosemary and cook to infuse the oil, about 1 minute. Remove the rosemary and garlic from the skillet. Make sure the oil is hot enough to be quivering in the skillet, then add the chicken by placing it in and releasing it away from you. Shake the skillet to ensure it doesn't stick. (You can add the rosemary sprig back to the skillet if you want to infuse more flavor.) Cook until the chicken begins to brown, 3 to 4 minutes, then flip the chicken and cook until the other side is browned, another 3 to 4 minutes. Remove the chicken from the skillet and drain on a half-sheet tray fitted with a rack. In a medium bowl, whisk together the sour cream, vinegar, honey, poppy seeds and 2 tablespoons water. Set aside. Season the arugula with the remaining 2 tablespoons olive oil and salt and pepper to taste and toss. Add the apple slices and toss to coat. Plate the chicken and serve with the arugula salad. Drizzle the salad with the poppy seed sour cream. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 47500,"Cheesy Cereal Crackers 1 cup rice cereal squares 1 cup all-purpose flour, plus more for dusting
3 ounces Pecorino Romano cheese 3 ounces Parmesan
6 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup heavy cream, or as needed Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Pulse the cereal squares in a food processor until very fine. Add the flour, Pecorino Romano and Parmesan and pulse a few more times to combine. Add the butter and pulse until combined. Turn on the food processor and add the olive oil and 1/4 cup of heavy cream, then add a tablespoon of heavy cream at a time until the mixture comes together into a dough. Dump the dough out onto a lightly floured surface and roll it out with a rolling pin (about 1/8 inch thick). Transfer to the prepared baking sheet and cut into squares with a pizza roller. Bake until golden, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47501,"Pancetta Balsamic Vinaigrette 1 tablespoon olive oil 2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes 1/4 cup balsamic vinegar 1 teaspoon chopped fresh rosemary leaves 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon sugar 1/2 cup extra-virgin olive oil Instructions: Special Equipment: 1 (6 to 8-ounce) decorative jar Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine. When ready to use shake well to combine. Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip. ","[Barolo, Chianti, Rioja, Syrah]" 47502,"Spicy Shrimp and Noodle Stir-Fry 4 ounces medium-thick flat rice noodles 2 tablespoons plus 1 teaspoon sugar 2 tablespoons plus 1 teaspoon Southeast Asian fish sauce 2 tablespoons rice vinegar 1/4 cup peanut oil 2 large eggs, beaten with a pinch of salt 12 ounces peeled and deveined medium shrimp 3/4 teaspoon crushed red pepper flakes Kosher salt 4 cloves garlic, chopped 2 shallots, thinly sliced 1 cup cubed firm tofu (about 6 ounces) 5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped 1 1/4 cups mung bean sprouts 1/3 cup salted roasted peanuts, chopped, plus additional for garnish For serving: Lime wedges, Sriracha sauce (Thai hot chili sauce) Instructions: Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl. Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside. Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate. Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47503,"Eyeball Mini Cakes 1 1/2 cups of sugar 5 ounces (10 tablespoons) unsalted butter, room temperature 1 1/2 teaspoons ground cinnamon, freshly grated nutmeg, and ground cloves, mixed 2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups all-purpose flour 1 cup pastry flour Splash vanilla extract 6 egg whites 3/4 cup pureed pumpkin 1 1/2 cups mini chocolate chips White, Red, Blue and Black Buttercream, recipe follows 10 egg whites 15 ounces granulated sugar 2 1/2 pounds unsalted butter, room temperature Red and blue food coloring Instructions: Preheat the oven to 350 degrees F and lightly spray 2 standard cupcake tins. In an electric mixer on low speed, combine the sugar and butter until well mixed. Turn the mixer up to medium-high speed and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes. In a large bowl whisk together the baking powder, salt, flour, cinnamon, nutmeg and cloves. In a separate smaller bowl whisk together the vanilla extract and egg whites, mixing well. Stir the pumpkin puree into the whites just until incorporated. In the bowl with the creamed butter and sugar add the flour and pumpkin mixtures about 1/3 at a time, mixing until just incorporated, ending with the pumpkin. Scrape down the bowl and beater and remove the beaters. With a rubber spatula fold the batter until it is one even color. Fold in the mini chocolate chips. Fill the prepared cupcake tin filling until the cups are almost full. Dip your fingers in a little bit of water and use it to pat down the mixture in each cup. Put the tin in the preheated oven and bake until a toothpick inserted comes out clean, about 10 to 12 minutes. Transfer the tin to a wire rack and allow to cool to room temperature. Divide the buttercream. Leave the majority white for the base frosting and color approximately a quarter of the white in 3 portions with red, blue, and red and blue mixed together coloring (to make a black portion) to pipe the eyes. Unmold the cupcakes onto a work surface. Frost the cupcakes with the white buttercream and smooth it out with a knife or a small offset spatula. Fill 3 pastry bags with the blue buttercream (fitted with a ribbon tip) and the black and red butter cream (both fitted with small plain tips). Pipe on the iris of the eyes with blue buttercream. Pipe in the pupil with the black buttercream, also add a couple of black lines to the iris, as well. Pipe on veins using the red buttercream. Make sure to have a completely clean and dry bowl when you start your process, any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end, the results could be disastrous. Start whipping the egg whites slowly in the mixer by themselves (no sugar or butter yet) until the whites are foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is combined, increase the speed of the mixer even further and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and you have what looks a \sparrow's beak\ on the end of the whip. Replace the whip, turn the mixer on medium and start adding the butter a bit at a time, once all the butter is incorporated, turn the mixer on high and leave it for a while. Depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer starting to slow down and whine a little bit. Also when you first add the butter, your meringue will break down and look nasty, this is good and is what you want. When the buttercream is done, the mixture will be homogeneous and consistent...and tasty. Remove the buttercream from the bowl and put in an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for 1 or 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat to the mixer bowl with a propane torch you can find at any hardware store. Food coloring method. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47504,"Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy 1 (4-pound) bone-in whole turkey breast Olive oil Salt and pepper 2 turnips, halved 2 rutabaga, halved 2 parsnips, halved 4 carrots 2 onions, halved 1 garlic bulb 2 sprigs rosemary 4 bay leaves 8 sprigs fresh thyme 1/2 cup orange blossom honey 2 tablespoons fresh thyme leaves 1 teaspoon salt 1/2 teaspoon black pepper 1 cup Chardonnay 1 cup chicken broth 1 tablespoon flour Instructions: Preheat oven to 375 degrees F. Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast. Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste. Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically. Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47505,"Brandied Cherry Crepes 1 (21-ounce) can cherry pie filling (recommended: Comstock More Fruit) 1/4 cup Kirsch (cherry brandy) 4 tablespoons butter, cold 6 store-bought crepes (recommended: Frieda's) Chocolate syrup, for garnish Fresh mint sprigs, for garnish Instructions: In a medium saucepan, combine pie filling and brandy. Bring to a simmer over medium heat. Stir in butter 1 piece at a time until melted. Remove from heat. Set aside 6 cherries, for garnish. Divide the filling among the 6 crepes and roll or fold crepes. Top with a drizzle of chocolate syrup and garnish with a sprig of mint and reserved cherries. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 47506,"Lemon-Cilantro Sangria 1 cup sugar 1 cup loosely packed fresh cilantro leaves One 750-milliliter bottle Pinot Grigio or other crisp white wine 1/2 cup lemon-flavored liqueur, such as limoncello Two 11.5-ounce cans lemon soda, such as San Pellegrino Limonata 1/2 cup soda water 2 lemons, thinly sliced Instructions: Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the cilantro. Let cool, then transfer the syrup to a 3-quart pitcher. Add the wine, liqueur, lemon soda and soda water to the pitcher, and stir to combine. Add the lemons, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight. To serve, fill 8 glasses halfway with ice, then pour the sangria and lemons into each glass. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 47507,"Rum Raisin Pound Cake with Coconut Glaze 1 1/2 cups golden raisins 1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners\u2019 sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook\u2019s Note) Instructions: Combine the raisins and rum in a small bowl and soak for several hours or overnight. Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan. Combine the flour, baking powder and salt in a medium bowl. Set aside. Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes. Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid. Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour. While the cake is baking, make the glaze: Whisk the confectioners\u2019 sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue. Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 47508,"Garden Salad with Apple Cider Vinaigrette 2 cups apple cider 1/4 cup cider vinegar 1/4 cup honey 1 cinnamon stick 2 cups grapeseed or salad oil Salt Freshly ground black pepper 6 cups loosely packed mixed torn greens such as romaine, red or green leaf lettuce, or radicchio, washed and dried 2 cups assorted berries: blueberries, raspberries and blackberries 2 Granny Smith apples, cored and sliced 1 1/2 cups crumbled blue cheese Instructions: In a bowl or jar with a tight fitting lid combine cider, vinegar, honey, cinnamon, oil, salt and pepper. In a large bowl, toss lettuce, berries, apples, and blue cheese with enough dressing to coat. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47509,"Porcupine Meatballs in Sauerkraut 1 teaspoon plus 1 tablespoon unrefined coconut oil 1 small yellow onion, chopped (about 1/2 cup)
1 pound ground beef (85/15)
1 clove garlic, minced
1 large egg
1/4 cup uncooked instant rice
2 tablespoons breadcrumbs
Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
One 15-ounce can tomato sauce
1 cup drained sauerkraut
1 tablespoon dried Italian seasoning
Instructions: Heat 1 teaspoon coconut oil in a Dutch oven over medium heat. Add the onions and saute until tender, 2 to 3 minutes. Remove from the heat. In a large bowl, combine the beef, onions, garlic, egg, rice, breadcrumbs, 1 teaspoon salt and 1 teaspoon pepper and stir until well combined. Scoop the meatballs using a 2-tablespoon or 1-ounce scoop and put on a plate or baking sheet until ready to sear. You should have about 20 meatballs. Heat 1 tablespoon coconut oil in the Dutch oven over medium heat and working in batches, brown the meatballs, about 2 minutes on each side. Remove from the pot and drain the fat. Return the Dutch oven to medium heat, add the tomato sauce and scrape up the browned bits from the bottom of the pot. Stir in the sauerkraut, Italian seasoning and salt and pepper, to taste. Put the meatballs into the sauce in one layer. Turn the heat to medium low, cover and simmer until meatballs are no longer pink on the inside and the rice is tender, 20 to 25 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 47510,"Sweet Potato Tart 4 1/2 cups flour 12 ounces cold diced butter 2 teaspoons salt 3/4 to 1 cup ice water 2 cups cooked sweet potatoes, peeled, boiled, drained, and mashed 4 eggs 1 cup light brown sugar 1 orange, juiced 1 cup heavy cream 2 ounces unsalted butter, melted and slightly cooled 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon fresh grated nutmeg 2 cups heavy cream 1 tablespoon ground cinnamon 1 tablespoon sugar Instructions: In a food processor, combine the flour, butter, and salt, and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough. Do not knead, you are just slightly manipulating it. Form into a disc and wrap. Chill. Roll out on floured surface and place in greased 9-inch tart pan. Blind bake tart shell for 10 minutes in a 350 degree F oven. In a mixing bowl, combine sweet potato puree, eggs, sugar, orange juice, heavy cream, butter, and spiced thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree F oven and bake for 25 minutes or until center is set. Let cool. Whip cream, cinnamon, and sugar to desired consistency. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47511,"Slow Simmered Beef with Potatoes 7 to 8 tablespoons EVOO 2 1/2 to 3 pounds stew beef, at room temperature Salt 1 quart beef stock 1 onion, quartered 2 bay leaves 3 cloves garlic, crushed 2 tablespoons tomato paste 1 tablespoon coarse black pepper 2 cups dry red wine 2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges 2 to 3 tablespoons rosemary, finely chopped Instructions: Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven. To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 47512,"Old-School Melon Cocktails 2/3 cup diced cantaloupe 1/4 cup apple cider 1 lemon Kosher salt 1 teaspoon honey, or to taste 6 ounces neutral gin (such as Bombay Sapphire), chilled Lemon wedges and melon balls, for garnish Instructions: Puree the cantaloupe with the cider, the juice of 1/2 lemon (or to taste) and a pinch of salt in a blender on low speed. While you want the mixture to be smooth, keeping the blender on low will help you avoid whipping unnecessary air into the melon and lightening the flavor along with the color. Add a little ice water if the blender has trouble blending the melon, and if you feel the melon lacks sweetness, add honey to taste. Refrigerate until ready to make the drinks.
Put half each of the melon puree and gin, and 1 more tablespoon lemon juice in a shaker (or any container with a fitted lid) with a few ice cubes and shake until blended and cold. Strain into 2 chilled glasses. Rub the rim of each glass with the lemon wedge for a little added acidity when sipping, and garnish with melon balls. Repeat to make 2 more drinks.
","[Prosecco, Sauvignon Blanc, Moscato, Riesling]" 47513,"Seafood Alfredo 4 tablespoons butter 2 ounces all-purpose flour
4 cups whole milk
Kosher Salt
White pepper 1 cup grated Parmesan 12 ounces lump crabmeat
30 large shrimp (21/25 count), peeled and deveined Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil
3 cloves garlic, sliced
3 pounds (cooked weight) cooked fettuccine 1 tablespoon lemon juice
1/4 cup chicken stock
1/2 cup heavy cream
3 large egg yolks
2 tablespoons chopped chives
Instructions: For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use. For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm. Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating. Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss. Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss. Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 47514,"Oven-Roasted Asparagus 2 pounds asparagus, ends trimmed and stalks peeled 6 very thin slices lemon
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 450 degrees F. Scatter the asparagus and lemon slices on a baking sheet in a single layer. Toss with the olive oil and sprinkle generously with salt and pepper. Roast until the asparagus are starting to brown a bit but are still crisp, 6 to 8 minutes. Serve with or without the lemon slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47515,"Savory Spinach Gratin 1 teaspoon olive oil 2 pounds fresh spinach, well washed, dried, and stemmed 1 teaspoon minced fresh dill 1/2 teaspoon minced garlic 1/2 teaspoon Curry Spice Blend or curry powder 1/4 teaspoon toasted ground cumin coarse salt and freshly ground black pepper, to taste 1 1/2 cups fresh bread crumbs 1/4 cup ghee Instructions: 1 Preheat the oven to 400 degrees F. 2. Lightly grease a 9-inch gratin dish with olive oil. 3. Coarsely chop the spinach, and in a large bowl, toss it with the dill, garlic, curry powder, cumin, salt and pepper. When well combined, firmly pack the mixture into the preapred gratin dish. Sprinkle the bread crumbs generously on top. Drizzle the ghee over the crumbs, making sure they are well coated. 4. Bake the gratin for about 45 minutes, or until the spinach liquid has evaporated and the top has browned. Remove from the oven and serve immediately. Wine Suggestions: Chateau Ste.-Michele Gewurztraminer Zaca Mesa Roussann These delicate white wines enhance the lsightly spiced leafiness of the spinach gratin. ","[Gewrztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" 47516,"Devil\u2019s Food Cake with Vanilla Baked Cherries 1 cup all-purpose flour 3/4 cup sugar 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup hot coffee 1/2 cup canola oil 1/2 cup buttermilk 1 large egg 1 teaspoon pure vanilla extract or vanilla paste 3/4 pound fresh red cherries, pitted and sliced in half 1/4 cup sugar 1 teaspoon pure vanilla extract or vanilla paste Juice of 1 lemon 2 teaspoons cornstarch Pinch of kosher salt Your favorite ice cream or whipped cream Instructions: For the cake: Preheat the oven to 340 degrees F. Spray the inside of a medium (32-ounce) reusable oven-safe silicone container with nonstick cooking spray. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the coffee, oil and buttermilk and mix until well combined. Add the egg and vanilla and whisk until the batter is smooth, 2 minutes or so. Pour the batter into the prepared container and place it standing up on a baking sheet with the seal open. Bake until a toothpick can be inserted into the center of the cake and removed cleanly, about 50 minutes. Let cool completely, about 1 hour. For the vanilla baked cherries: Combine the cherries, sugar and vanilla in a small (16-ounce) reusable oven-safe silicone container. In a small bowl, combine the lemon juice and cornstarch; pour over the cherries in the container. Zip the container, leaving the seal open 1 inch to vent. Place the container standing up on a baking sheet and bake until the cherries are simmering in liquid, about 30 minutes. Open the container carefully. Stir the cherries and allow to cool completely, about 1 hour. For serving: Remove the cake from the medium container then cut the cake into 4 slices. Top with the vanilla baked cherries and ice cream or whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 47517,"Detroit-Style Pizza 2 1/4 cups bread flour (315 grams) 1 cup semolina flour (or more bread flour) (170 grams) 2 1/4 teaspoons instant yeast (8 grams) 1 teaspoon granulated sugar 2 teaspoons kosher salt, divided 1 1/2 cups warm water (375 milliliters) 6 tablespoons olive oil, divided (90 milliliters) 1 3/4 cups (approximately 1 small can) crushed tomatoes 1 garlic clove, thinly sliced 1 tablespoon finely chopped parsley 1 teaspoon finely chopped oregano 1/2 teaspoon dry Italian seasoning Freshly ground black pepper 350 to 400 grams brick mozzarella (12 to 14 ounces) Toppings: fresh pineapple, olives, pickled banana peppers, optional Instructions: Combine the bread flour, semolina (or additional bread flour), yeast, sugar and 1 1/2 teaspoons of salt in a large bowl. Stir together the dry ingredients with a wooden spoon then make a well in the center. Pour in the water and 3 tablespoons of olive oil. Stir for 1 to 2 minutes until a stretchy, wet dough forms. Grease a large clean bowl with 1 tablespoon of olive oil and transfer in the dough. Lift and stretch the dough onto itself, bringing the edges into the center to form a tight-skinned ball. Flip the dough over, seam side down, cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size. Once the dough has doubled, grease a 9-by-13-inch baking pan with the remaining 2 tablespoons of oil. Punch down the dough and turn it out into the prepared pan, stretching the dough so that it covers the bottom of the pan and reaches into the corners. Cover the dough with a clean kitchen towel and set aside in a warm spot to rise for 30 minutes. Meanwhile, place your oven rack in the lowest position and preheat your oven to 500 degrees F (260 degrees C). Prepare the sauce by combining the tomatoes, garlic, parsley, oregano and Italian seasoning in a bowl and season with the remaining 1/2 teaspoon salt and some pepper. Prepare the cheese by grating half and cutting the rest into 1-centimeter (1/2-inch) cubes. When the dough has risen, evenly scatter any toppings you\u2019re using straight onto the crust followed by the grated cheese, making sure to coat the whole crust including the very edges. Scatter the cubed mozzarella over top, again, paying particular attention to the very edges of the crust. Finally, dot the sauce over the cheese in a 4-by-3 grid. (You can also spoon the sauce onto the pizza in three long lines \u2013 the main thing is that you don\u2019t cover all of the cheese or crust with the sauce.) Bake the pizza for 15 to 17 minutes, or until the cheese has melted, is golden brown all over and is super crispy around the edges. Allow the pizza to cool in the pan for 10 minutes before cutting into twelve squares and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47518,"Herb-Stuffed Whole Fish 4 branzino or dorade, scaled and gutted (look for 12- to 14-ounce fish) Kosher salt and freshly cracked pepper 2 lemons, cut crosswise into paper-thin rounds 1 bunch fresh thyme 1 bunch fresh oregano 1/2 bunch fresh flat-leaf parsley 4 12-inch skewers 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 475 degrees F. Place a large oven-safe saute pan or baking sheet on the lower rack of the oven to preheat. Season the belly cavity of the fish with salt and pepper. Place 2 or 3 lemon slices and a few sprigs each of thyme, oregano and parsley into the cavity of each fish. Really, just fill the cavities with all the lemon and herbs that will fit. Now for the fun part! Close the cavity of each fish by \sewing\ a skewer through the skin: Hold the skin together, tucking in the herbs, and weave the skewer up and down through the skin to seal the cavity. The skewer stays in while the fish is cooking. Season the outside of the fish with a generous amount of salt and pepper. Divide the olive oil among the 4 fish and use your fingers to rub it on, coating them well on all sides. Carefully remove the preheated pan from the oven and gently place the fish in it. There should be a searing noise -- that means you're doing it right! Return the pan to the oven and roast the fish for 15 minutes. Remove the fish from the oven and let rest for 2 minutes. Carefully remove the skewers and place the fish (herbs and all) on large plates for serving. Since these are whole fish, be mindful of the bones as you eat, and advise your guests to be careful as well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 47519,"Sausage Stuffed Quail 4 slices bacon 1/2 cup dry port wine 1 1/2 cups chicken stock 3 cups baby arugula, washed and dried Pinch crushed red pepper
Kosher salt Extra-virgin olive oil 1/4 fennel bulb, cut into 1/4-inch dice 1/4 onion, cut into 1/4-inch dice 1/2 pound bulk fennel sausage 1/2 cup breadcrumbs 1/4 cup grated Parmigiano 1 egg 1/2 bunch fresh Italian parsley, finely chopped 4 semi-boneless quail, wingtips removed
Instructions: Coat a large saute pan lightly with olive oil. Toss in the fennel, onions and crushed red pepper. Season with salt and bring the pan to a medium-high heat. Cook the onions and fennel until they are soft and wilted but don't have any color, 7 to 8 minutes. Turn off the heat and let them cool. In a bowl, combine the sausage, breadcrumbs, Parmigiano, egg, parsley and cooked onions and fennel. Mix well to combine. Divide the stuffing among the 4 quail. Press each quail to lightly flatten and evenly disperse the stuffing. Wrap each quail with a bacon slice and secure the bacon with a toothpick. Tie the quail's legs together with butcher's twine (otherwise they will look like road kill). Preheat the oven to 350 degrees F. Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Sprinkle the quail with salt and add it to the pan. Brown them really well on each side, 3 to 4 minutes. When the quail are brown on both sides, transfer the quail to a baking sheet and put them in the oven for 5 to 7 minutes. Remove from the oven, remove the toothpicks and reserve the quail. Meanwhile, ditch the fat from the pan and add the port wine. Cook the wine over medium heat until it has reduced by half. Add 3/4 cup chicken stock, season with salt and reduce by half. Add the remaining chicken stock and reduce it by about three-quarters, or until it seems a little bit thickened. Taste and adjust the seasoning. Divide the arugula among 4 serving plates. Place a quail on each pile of arugula and spoon some of the sauce on the quail and the arugula. Serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 47520,"Christmas Chutney 1 pound 8 1/2 ounces (750 grams) Granny Smith apples, peeled and cored 9 ounces (250 ounces) dried cranberries 1 onion, finely chopped 12 fluid ounces (350 ml) apple cider vinegar 7 ounces (200 grams) sugar 1 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons salt Instructions: Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft. Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 47521,"Strawberry Milkshake with Sugar Biscuit Topping 1 pound fresh strawberries 3 tablespoons to 1/4 cup granulated sugar (depending on sweetness of berries) 3 tablespoons strawberry jam 2 teaspoons lemon juice 1/4 cup whole milk 10 ounces premium vanilla ice cream Fresh whole strawberry, for garnish, optional 1/2 Sugar Biscuit, crumbled, for topping, recipe follows 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted 3/4 cup cold buttermilk Heavy cream, for brushing Granulated sugar, for sprinkling Instructions: For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices. Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes. Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours. For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using. Preheat the oven to 450 degrees F. Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. Yield: 8 biscuits. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47522,"Bacon Prawns with Cheese Dip 8 thin slices bacon 8 roasted jalapenos, split in 1/2 and seeded 16 large prawns, peeled and deveined Freshly ground black pepper 1 1/2 cups shredded Monterey jack cheese (Chihuahua cheese is great here too!) 3/4 cup cream Instructions: Preheat the oven to 400 degrees F. Cut each piece of bacon in half and put them on a baking sheet. Bake until just half cooked, about 4 to 5 minutes. Remove and set aside until cool enough to handle. Hold 1 strip the roasted jalapeno in the belly of each prawn and wrap it with half a piece of bacon. Secure with a toothpick and season with pepper, to taste. Arrange the prawns on parchment lined baking sheet and bake until the prawns are just cooked, about 10 minutes. Meanwhile make the cheese sauce by adding the cheese and cream to a glass bowl. Put the bowl over a pot of simmering water, being sure that the bottom of the bowl is not touching the water. Slowly stir until the cheese is melted into the cream and is fully blended. Transfer the prawns to a serving platter and serve the cheese sauce alongside. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 47523,"Gelatin Molded Champagne Bottle 800 grams (1 3/4 pounds or 5 1/2 cups) gelatin powder 10 1/2 cups water 11 1/2 cups sugar 32 ounces bittersweet chocolate, tempered 4 ounces white chocolate plastic 1 ounce unsweetened chocolate, melted Cocoa butter Powdered food coloring, as needed Edible gold dust Fruit-flavored liqueur Instructions: For the Bottle Mold: Combine the gelatin and water in the bowl and let bloom. Add the sugar and place the bowl over a double boiler. Melt until the gelatin and sugar are dissolved and the mixture is smooth and clear. Skim the top, if necessary, and discard.
To make the container in which you will create the gelatin bottle mold, you will need a piece of aluminum flashing that is at least 3 inches longer than the height of the bottle and wide enough to wrap around the bottle 1 1/2 times. Curve the flashing, creating a container the bottle can lay in with at least 1-inch of space on all sides. Seal the open sides completely with duct tape and tape a wooden spoon or spatula along the top of the flashing on each side to add extra rigidity to the mold. The final product should look like the template.
Pour a 1-inch thick layer of the hot gelatin liquid into the bottom of the mold. Place in the refrigerator and allow to set. When the gelatin is very firm, remove from the refrigerator. Heat the remaining gelatin so it is a liquid consistency if it has started to solidify. Place the champagne bottle on top of the firm gelatin. Pour the remaining gelatin liquid over the bottle, covering the top by about 1-inch. Let this sit until the gelatin begins to gel. Move it to the refrigerator and allow to set until the gelatin is very firm. When it is firm, remove it from the refrigerator cut the duct tape on the ends and peel away the aluminum flashing so you are left with only the bottle completely encased in gelatin. Using a sharp paring knife, slice the mold the long way into two identical halves. Remove the champagne bottle.
For the Chocolate Bottle: Fill one half of the mold with chocolate. Place a wire rack so it sits on top of (not inside) a deep roasting pan. Overturn the filled mold onto the wire rack. The excess chocolate will drain from the mold. Allow the chocolate to set slightly. This is important because once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with the other half of the mold. Unmold both chocolate bottle halves by pulling the gelatin away from the chocolate. If you are not going to fill the bottle with candies or truffles, use tempered chocolate to glue the two halves together to create the bottle.
For the Decorated Label: You can either paint the label freehand or use a silk screen kit. Either way, start by using a rolling pin to roll the chocolate plastic about 1/8-inch thick. If you are going to paint freehand, use a paring knife to cut a square the size of the label you would like to make. Mix up your paints by combining the cocoa butter and the powdered food coloring in a 6-to-1 ratio, respectively. Add the cocoa butter slowly until you achieve a medium thickness. The best way to store and warm your paints while you are using them is in a yogurt machine. Use a paintbrush to paint the label.
If you are using a silk screen kit, start by melting the unsweetened chocolate over a double boiler. Hold the silk screen over the rolled out chocolate plastic. Using a plastic scraper with a straight edge, apply about a teaspoon of melted chocolate to the silkscreen, and gently pull it across the design. Carefully lift off the silk screen. It will dry almost immediately. Using a paring knife, cut out the label.
For the Gold Top: Combine the gold dust with the liqueur in a 6-to-1 ratio, respectively. Use the gold paint to coat the top of the bottle to represent the gold foil typically found on champagne bottles. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Sauvignon Blanc, Riesling, Sparkling Brut]" 47524,"Villa Maria's Lemon Tiramisu 5 egg whites 5 tablespoons/71 g sugar, plus extra if desired Juice of 1/2 lemon 2 cups/470 ml whipping cream 1 cup/235 ml limoncello liqueur (lemon-flavored), plus an extra splash Freshly grated zest of 1 lemon, plus more for sprinkling 1 cup/235 ml water 40 Italian 'Savoiardi' lady finger cookies Lemon-infused white chocolate, chopped, for topping Instructions: In a clean bowl, whisk the egg whites, sugar, and lemon juice together until you achieve white fluffy peaks. In a separate bowl, whisk the whipping cream until fluffy. Fold in the egg white mixture, a splash of limoncello, the lemon zest and carefully fold into the whipping cream. In another bowl, combine 1 cup limoncello with water. Add more water (to dilute the limoncello) and sugar, if desired. Lightly dip both sides of each lady finger cookie in the limoncello mixture. The exterior of the cookie should be wet while the interior should remain somewhat dry. Arrange the dipped cookies in one tightly packed layer on the bottom of a cake pan. Spread 1/2 of the cream mixture evenly over the cookies, making sure the cookies are completely covered. Add a second layer of dipped lady fingers, and then evenly spread the remaining cream mixture on top. Sprinkle the top with lemon zest and lemon-infused white chocolate. Unlike the traditional tiramisu, this version can be served immediately. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47525,"Bowtie Pasta with Tomato and Roasted Red Pepper Sauce 1 tablespoon extra-virgin olive oil 3 large garlic cloves, minced 1/4 teaspoon crushed red pepper flakes 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped 1/2 cup coarsely chopped jarred roasted red peppers 1 (28-ounce) can plum tomatoes 1 teaspoon sugar 1 teaspoon kosher salt, plus more to season Freshly ground black pepper 1/2 cup lightly packed fresh basil leaves, torn into pieces 1/2 cup coarsely chopped fresh parsley leaves 12 ounces bow-ties pasta (farfalle) 1 tablespoon balsamic vinegar 1/4 cup grated Parmesan cheese, optional Instructions: Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together. Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water. Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste. Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 47526,"Sparkling Parfaits 3 tablespoons honey One .25-ounce package unflavored gelatin
2 cups champagne
6 raspberries
Gold sugar sprinkles or gold leaf, for garnish
2 cups (1 pint) heavy cream 1/4 cup sugar
Instructions: For the champagne flutes: Bring 1 cup water to a boil in a saucepan. In a medium bowl, whisk together the boiling water, honey and gelatin. Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes. Stir in the champagne. Pour the mixture into 6 champagne flutes. Let set for 20 more minutes in the fridge. Place a raspberry in the bottom of each flute. Let sit in the fridge until fully set, about 3 hours. For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl. Gradually add the sugar and keep beating until you have soft peaks of whipped cream. To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles. ","[Prosecco, Cava, Blanc de Blancs, Vinho Verde]" 47527,"Melt Your Heart Tuna Melt One 12-ounce can tuna, drained 1/4 cup mayonnaise, plus more if you like a creamy tuna salad Juice of 1/2 lemon, plus more if desired 1/4 cup chopped red onion 1/4 cup chopped green onion, white parts and some of the green parts 1/2 tablespoon chopped fresh basil 1/2 tablespoon chopped fresh cilantro 1/2 tablespoon chopped fresh flat-leaf parsley 1/2 teaspoon chopped fresh mint 1/2 tablespoon red wine vinegar Salt and freshly ground black pepper
Salt and freshly ground black pepper 3 tablespoons unsalted butter, softened 8 slices sourdough bread 8 slices Cheddar 4 pickle spears, for serving Instructions: For the tuna: In a large bowl, break up the tuna with a fork and add the mayonnaise, lemon juice, red onions, green onions, basil, cilantro, parsley, mint and vinegar. Mix well to combine. Taste and season with salt, pepper and extra lemon juice and mayonnaise as desired.
For the sandwich: Brush the softened butter on 1 side of each slice of bread, setting aside some butter for cooking the sandwiches. Place the bread buttered-side down on a baking sheet. Divide the tuna among 4 slices of bread and top each with 2 slices of cheese. Complete the sandwich with the remaining 4 slices of bread, buttered-side up.
Heat a large nonstick skillet over medium-high heat and add half of the remaining butter. When the butter melts, place 2 sandwiches in the pan and cook until toasted and golden brown on each side. Repeat with the remaining sandwiches. (If your pan is large enough, you can cook all the sandwiches at the same time.) Serve warm, with pickles. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 47528,"Sausage and Roasted Vegetable Penne 1 sweet onion, cut into wedges 1 medium zucchini, sliced in 1/2 lengthwise 1 red bell pepper, cheeks removed 1/2 pound button mushrooms, stemmed 2 1/2 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 1/2 pint grape tomatoes, washed and dried 2 sweet or hot Italian sausages, thinly sliced or casings removed 1/4 cup white wine 12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved Freshly grated Parmesan, for garnish Instructions: Preheat the oven to 400 degrees F. In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize. Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 47529,"Almond, Blueberry, Raspberry Trifle The Cake: 2 cups all-purpose flour 2 teaspoons baking powder ? teaspoon kosher salt 2 sticks unsalted butter 2 cups sugar 6 large eggs 1 teaspoon almond extract ? cup Fisher? Sliced Almonds The Lemon Curd: 2/3 cup sugar 3 large eggs 1 cup fresh lemon juice 1 tablespoon grated lemon zest 3/4 stick unsalted butter, cut into small pieces For The Trifle: 3/4 cup seedless raspberry jam 2 packags (1/2 pint each) rasberries 1 cup heavy cream 1 cup Fisher? Sliced Almonds 2 pints blueberries Instructions: Preheat oven to 350F. Spread all of the almonds (1? cups) onto a cookie sheet and bake for 4 to 5 minutes or until the nuts just begin to brown and become aromatic. Remove from oven and let cool. Line the bottoms of two 9-inch cake pans with parchment or waxed paper and spray with nonstick cooking spray. Prepare the cake batter: Combine the flour, baking powder and salt in a medium bowl; set aside. Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 to 8 minutes or until smooth. Add the eggs, one at a time, scraping between additions. Stir in the flour mix, almond extract and ? cup of the toasted almonds until just blended. Do not over mix. Bake the cake: Fill each of the prepared pans with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 35 minutes. Remove from the oven and cool. Make the lemon curd: While the cake is baking, whisk the sugar, eggs, lemon juice and zest together in a microwave-safe bowl. Add the butter. Microwave for 4 to 6 minutes, stirring every minute until the mixture thickens. Cover the bowl with plastic wrap and poke a few holes into the wrap with the tip of a knife to allow steam to escape. Refrigerate until completely cooled. Prepare the cakes, fruit and almonds: Slice the rounded tops of the cakes to flatten them. Carefully slice the cakes in half, horizontally, through the middle to create 4 layers. Stir the raspberry jam with 1 tablespoon of water to loosen the texture and toss gently with the raspberries. Whip the cream to medium peaks. Assemble the trifle: Place one cake round in the bottom of the trifle bowl, trimming the edges if necessary to fit. Spread about 1/3 of the lemon curd over the cake. Cover with about ? cup of whipped cream and sprinkle with ? cup of the toasted almonds, ? of the raspberry mixture and 1 cup of blueberries. Repeat the same process for two more layers. For the last layer, spread the cake with the remaining whipped cream, berries and nuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 47530,"Spinach Almond Crostini 1/4 cup chopped toasted almonds, plus more for garnish 1 baguette Olive oil 1 pound fresh spinach, washed, dried, and stemmed 1 clove garlic 3/4 cup sour cream 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh chives 1/8 teaspoon cayenne pepper Kosher salt Zest and juice of 1/2 a lemon Instructions: Preheat the oven to 350 degrees F. Spread the chopped almonds out on a baking sheet and bake until fragrant and golden, 5 to 10 minutes. Check frequently, as they can burn quickly. Allow to cool. Preheat the broiler. Slice the baguette diagonally in 1/4-inch-thick slices, brush with olive oil and place on a broiler pan. Broil until toasted, 2 to 3 minutes. In a steamer basket set over 1 inch of simmering water, steam the spinach until wilted, a few minutes. Remove the spinach and drain well. Put the spinach and garlic in a food processor and pulse until smooth. Add in the sour cream, almonds, parsley, thyme, chives, cayenne, and season with 1/8 teaspoon salt. Pulse until combined. Stir in the lemon zest and lemon juice. Spread the spinach mixture on the toasted bread, sprinkle with additional chopped almonds, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47531,"Mama's Collards 2 large bunches collards, stemmed, washed very well and torn into pieces 1 to 2 cups water 2 to 3 chicken thighs 1/4 cup corn oil Salt and pepper to taste Instructions: Boil chicken about 20 minutes. Add collards and seasoning. Lower heat, cook about 2 hours or until greens are tender. ","[Chardonnay, Sauvignon Blanc, Riesling]" 47532,"Cast Iron Skillet Corn Bread 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1/4 cup granulated sugar 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 eggs, lightly beaten 8 tablespoons unsalted butter, melted Instructions: Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 47533,"Cowgirl Cooler 1 (2-inch) piece fresh ginger, sliced 2 cups water 1 (12-ounce) can frozen concentrated lemonade, thawed 4 1/2 cups ginger ale 1 1/2 cups vodka Ice cubes 1 lemon, sliced Instructions: In a small saucepan, bring sliced ginger and water to a boil. Remove from heat and steep for 20 minutes. Strain and reserve liquid. In a large pitcher, stir to combine the lemonade concentrate, ginger water, ginger ale, and vodka. Serve over ice with a slice of lemon. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 47534,"Miroton de Cabillaud 1 (4 pound) whole codfish, cleaned, scaled and filleted 1 tablespoon olive oil 2 tablespoons butter, plus 4 tablespoons 2 large onions, thinly sliced 1/2 cup white wine, plus 1/2 cup 3/4 cup chicken stock Salt and freshly ground pepper 3 ounces sour gherkins, julienned 1 tablespoon capers 1 tablespoon chopped parsley Instructions: Cut cod into 1 1/2-inch thick steaks. Pat dry. In a large skillet, heat the olive oil, and 2 tablespoons butter over medium heat. Saute each steak for 4 minutes on each side. Remove fish from pan and keep warm. Place the onions in the skillet and saute until brown. Add the wine and chicken stock and season with salt and pepper. Continue cooking until volume is reduced by 1/2. Return fish to skillet and cook for 2 minutes over medium heat. Remove fish and place on a warm platter. In the skillet, whisk in the remaining butter. Add the julienned gherkins, capers, and chopped parsley. Spoon the finished sauce over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47535,"Fusilli with Sausage and Oyster Mushrooms Kosher salt and freshly ground black pepper 8 ounces fusilli 4 tablespoons extra-virgin olive oil, plus more for drizzling 6 ounces spicy Italian sausage removed from casings (from 2 to 3 links)
1 clove garlic, minced
Pinch pepperoncini cl flakes 1 tablespoon tomato paste
6 ounces oyster mushrooms, trimmed from the stems
1/4 cup dry white wine
1/4 cup grated Parmesan 1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
Freshly grated Pecorino-Romano, for serving 8 to 10 fresh basil leaves, torn
Instructions: Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook. Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer. Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 47536,"Pine Nut Cookies 1 stick (1/2 cup) unsalted butter, at room temperature 1/2 cup plus 2 tablespoons sugar 1 teaspoon vanilla extract 1 teaspoon ground fennel seed 1/4 teaspoon salt 1 large egg 1 1/4 cups all-purpose flour 1/4 cup pine nuts Instructions: Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended. Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours. Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47537,"No-Bake Chocolate Bourbon Balls 1 cup bittersweet chocolate chips 20 chocolate wafer cookies (about half a 9-ounce box) 1/2 cup finely chopped dried figs 1/2 cup confectioners' sugar 1/4 cup bourbon 1/4 cup sweetened condensed milk 1 teaspoon pure vanilla extract 1/4 cup granulated sugar, for rolling Instructions: Bring about 1 inch of water to a simmer in a medium saucepan. Put the chocolate in a medium heatproof bowl. Set the bowl over the saucepan, making sure that the bottom of the bowl does not touch the water. Let the chocolate sit until melted and smooth, stirring occasionally. Remove from the heat. Meanwhile, put the cookies in a food processor and process until finely ground (you should have about 1 1/2 cups crumbs). Pour the cookie crumbs into the chocolate. Add the figs, confectioners' sugar, bourbon, condensed milk and vanilla and stir until well blended. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Spread the granulated sugar in a shallow bowl. Scoop about 1 tablespoon of the mixture and shape into a smooth ball and then roll in the granulated sugar. Serve at room temperature. Store the balls in an airtight container in the refrigerator for a week or in the freezer for up to 1 month.
","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]

" 47538,"New Potatoes with Mint 2 pints (1.2 litres/5 cups) water 2 pounds (900 grams) new potatoes, such as Home Guard or British Queens 1 teaspoon salt A sprig of fresh mint Instructions: Bring the water to a boil. Scrub the potatoes. Add the salt and a sprig of mint to the water, and then add the potatoes. Cover the saucepan, bring back to the boil, and cook for 15 to 25 minutes, depending on size. Drain and serve immediately in a hot serving dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 47539,"Greens 1 smoked ham hock 8 cups water 2 tablespoons salt 2 to 3 bunches turnip or mustard greens, washed, stems removed and discarded Instructions: In a large stockpot over medium high heat add ham hock, water and salt, and bring to a boil. Reduce heat to low, cover and simmer for 1 to 1-1/2 hours or until ham hock is almost tender. Add greens, bring to a boil, reduce heat and simmer for 30 to 35 minutes or until good and tender. ","[Chardonnay, Riesling, Gewrztraminer]" 47540,"Fig Shortcakes 3 1/4 cups flour 1/2 cups sugar 2 1/2 tablespoons baking powder 6 ounces very cold butter, cut into 1 1/2-inch cubes 1 1/4 cups cold heavy cream Sugar in the raw 12 fresh figs, chopped Instructions: Preheat oven to 375 degrees. In a large mixing bowl, combine all the dry ingredients and cubed butter. Using the paddle attachment, blend the ingredients at low speed until the mixture resembles a coarse meal. Add the chilled heavy cream to the butter and flour mixture and mix until the dough just comes together. Allow the dough to rest for 5 minutes. Finish mixing the dough by hand until it forms a solid mass. Roll the dough until it is about 1-inch thick. Cut the dough into the desired shortcake shape. Place the shortcakes on a parchment lined baking sheet. Chill. Remove the shortcakes from the refrigerator. Brush tops with heavy cream and sprinkle with sugar. Bake for 20 minutes or until golden. Garnish with figs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47541,"Vegan Italian Cold Cut Sandwich One 8-ounce hoagie roll 2 tablespoons vegan mayonnaise 2 ounces vegan pastrami
2 ounces vegan capicola
2 ounces vegan pepperoni
2 ounces vegan mozzarella cheese
1/8 red onion, sliced thin
4 thin slices tomato
1/3 cup shredded lettuce
2 tablespoons sweet pepper relish
1/8 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
2 tablespoons sunflower oil
2 tablespoons red wine vinegar
Instructions: Cut the hoagie roll open in half lengthwise. Spread 1 tablespoon of the mayo on each half of the hoagie. Layer on the meat and cheese across the length of the bottom half of the hoagie: pastrami, capicola, pepperoni and mozzarella. Layer the onion, tomato, lettuce and relish across the meat and cheese. Sprinkle the salt, pepper and oregano across the mayo on the top half of the hoagie. Drizzle the sunflower oil and vinegar over the vegetables. Place the top half on top of the hoagie on the veggie side. Eat and enjoy! ","[Barolo, Barbaresco, Chianti, Valpolicella]" 47542,"Five-cl Pulled Pork 1 pound smoked salt 5 ounces dark brown sugar
4 ounces New Mexican cl powder 4 ounces granulated onion
4 ounces smoked paprika
4 ounces Spanish paprika
2 1/2 ounces ground coriander
1 1/2 ounces ground cumin
1 1/2 ounces ground juniper
1 1/2 ounces ground black pepper
1 1/2 ounces dried savory
Pinch cayenne
Pinch ground celery seed
Pinch chipotle pepper powder
One 5- to 6-pound pork butt 1 large onion, julienned
Small handful garlic
Instructions: Place the salt, sugar, New Mexican cl powder, granulated onion, smoked paprika, Spanish paprika, coriander, cumin, juniper, pepper, savory, cayenne, celery seed and chipotle in bowl and mix until well combined. Place the pork butt into a deep half hotel pan with the onions and garlic. Rub the pork butt with 1 cup of the spice mixture and mix with the onions and garlic. Cover the pan with plastic wrap and rest overnight in the refrigerator. Preheat the oven to 350 degrees F. Fill the pan two-thirds with water and then cover with a layer of parchment and then a layer of foil. Slow roast the pork butt until fork tender, 7 to 8 hours. Cool the pork to handle and then shred the meat. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 47543,"Asparagus Pasta Salad 1 small shallot or 1/2 large shallot, finely chopped 1/3 cup extra-virgin olive oil, eyeball it 1 pound asparagus, thin spears 2 endive, cored and thinly sliced 1/2 small red bell pepper, chopped 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled 1/2 cup frozen green peas 1/4 cup chopped fla- leaf parsley, a couple of handfuls 3 tablespoons white wine vinegar Salt and freshly ground black pepper Instructions: Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47544,"Berry Frothy Burst 1 cup frozen mixed berries (raspberries, strawberries, blueberries) 3 1/2 ounces silken soft tofu (1/4 of 14-ounce package) 1 cup orange juice 1/2 banana Instructions: Combine all ingredients in a blender and mix until smooth. Pour into a tall glass and serve immediately. ","[Prosecco, Moscato, Vinho Verde]" 47545,"Curly Endive Salad 1/2 bunch curly endive (also called chicory), large, tough stems removed and cut into bite-size pieces 1 Belgian endive, cut into spears 1 small red onion, thinly sliced 2 to 3 tablespoons red wine vinegar 2 to 3 tablespoons high quality extra-virgin olive oil Kosher salt Instructions: In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Voila! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47546,"Pimento Cheese Three Ways 12 ounces mayonnaise 6 ounces cream cheese, softened
1 1/2 pounds extra-sharp Cheddar, grated Kosher salt and freshly ground black pepper
Crackers, for serving 4 ounces shishito peppers 2 teaspoons vegetable oil
1 tablespoon sesame oil
Kosher salt and freshly ground black pepper 2 tablespoons black sesame seeds 1 jarred piquillo pepper, chopped 1/4 cup chopped pickled banana peppers 10 dill pickle slices, chopped Kosher salt and freshly ground black pepper 1 roasted red pepper, seeded and diced Instructions: For the cheese base: Beat the mayonnaise and cream cheese in the bowl of a stand mixer. Stir in the Cheddar by hand until well combined. Taste and season with salt and pepper. Divide the mixture among three bowls. For the shishito pepper: Preheat the oven to 500 degrees F. Place a 10-inch cast-iron skillet in the oven to heat up. Toss the shishitos with the vegetable oil. Very carefully remove the skillet from the oven and add the peppers. Return to the oven and cook until the skins start to color on the bottom, about 3 minutes. Stir and continue to cook until the skins are golden and blistered in spots, about 3 more minutes. Remove from the oven and let cool, then seed and chop. Fold the shishitos and sesame oil into the first bowl of cheese base; stir gently to combine. Season with salt and pepper, and garnish with the sesame seeds. For the pickled pimento: In the second bowl, fold the piquillos, banana peppers and dill pickles into the base. Taste and adjust the seasoning. For the roasted red pepper: In the third bowl, fold the red peppers into the base; stir gently to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 47547,"Cranberry-Glazed Sweet Potatoes 5 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds) 2 tablespoons olive oil
Kosher salt and freshly ground black pepper 1/2 cup cranberry juice cocktail
3 tablespoons dark brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/4 cup chopped toasted almonds
Instructions: Preheat the oven to 400 degrees F. On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes. In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate. When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47548,"Guava and Cream Cheese Empanadas 2 1/2 kilograms (5.51 pounds) all-purpose flour 5 large eggs
2 ounces salt
1/2 cup milk
1 1/2 cups water
8 ounces (2 sticks) unsalted butter 1/4 cup sugar
1 pound guava paste 1 pound cream cheese
Large eggs, whisked with 1 tablespoon water per egg, for the egg wash Sugar for sprinkling Instructions: For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours. For the filling: Put the guava paste and cream cheese in a bowl and use a potato masher to mash the two ingredients until they are incorporated. To form the empanadas, use half of dough (save remaining dough for another use). Knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough 6- to 7-inches in diameter. Place a dough circle in an empanada mold if you have one, but it?s not necessary; fill empanadas with guava mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash, then sprinkle with sugar. Preheat convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47549,"Tarragon Pan Sauce Pan juices from a chicken breasts with skin on 1/3 cup minced shallot 1/2 cup white-wine vinegar 2/3 cup dry white wine 1 teaspoon dried tarragon 2 cups chicken stock or canned chicken broth Instructions: To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47550,"Snowman Pancakes with Bacon Scarves 8 slices bacon 1/2 cup heavy cream
1/4 cup plus 1 tablespoon confectioners' sugar
3/4 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1/8 teaspoon freshly ground nutmeg 2 large eggs, at room temperature 1 1/4 cups whole milk, at room temperature 6 tablespoons unsalted butter 4 large strawberries, cut in half lengthwise 80 semisweet chocolate chips (about 1/4 cup) Warm maple syrup, for serving Instructions: Line a plate with paper towels and set aside. Cook the bacon in a large nonstick skillet over medium heat until brown and crispy, 4 to 5 minutes per side. Remove to the prepared plate. Discard the drippings and wipe the pan clean with a paper towel. Combine the heavy cream, 1 tablespoon of the confectioners' sugar and 1/4 teaspoon vanilla extract in a medium bowl. Using a whisk or a handheld mixer, beat the cream until it holds medium peaks, about 2 minutes. Set the bacon and whipped cream aside while you make pancakes. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt and nutmeg. In another bowl, beat the eggs, then whisk in the milk and the remaining 1/2 teaspoon vanilla. Melt 3 tablespoons of the butter in the skillet over medium heat. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed (a few lumps are okay). Keeping the skillet at medium heat, ladle two 1/4-cup circles of the batter onto the skillet to make 2 pancakes. Above each, ladle two 2-tablespoon circles of batter to form the snowmen's heads, close enough for the pancakes to run together. Cook, until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Transfer the pancake snowmen to a serving plate. Repeat with the remaining batter and ingredients, adding more butter to the skillet between each addition.
Sift the remaining confectioners' sugar over the snowmen to create a snowy effect. Place a strawberry half over each snowman's head to form a cap, and a bacon strip across each neck to form a scarf. Place 2 chocolate chips on each head to make eyes, and a row of 5 chips under the eyes to form a smile. Add a row of 3 or more chips to each body to create buttons. Fit a medium pastry bag with a large (#840) pastry tip or snip the edge of a resealable plastic bag to make a 1/4-inch hole, and fill with the whipped cream. Pipe a row of rosettes on the bottom of the strawberry \hat\ to form a decorative brim.
Serve immediately with warm maple syrup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47551,"Tri-Tip Dip 1 stick (8 tablespoons) butter, at room temperature 2 cloves garlic, minced
6 ciabatta rolls, split Horseradish Mayonnaise, for spreading, recipe follows 2 to 3 pounds cooked beef tri-tip, thinly sliced (see Cook's Note)
Jus, hot, recipe follows 6 slices pepper jack cheese, optional 1/2 cup sour cream 1/2 cup prepared horseradish
1/2 cup mayonnaise
1 teaspoon garlic, minced 1 teaspoon lemon juice
Salt 1/2 cup shallots, coarsely chopped 2 cloves garlic, minced 1 tablespoon butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/4 cup brandy
3 cups beef stock
1/4 cup demi-glace
1 tablespoon Worcestershire sauce
Salt and pepper Instructions: Combine the butter with the garlic and brush on the inside of the ciabatta rolls. Toast the rolls on a grill, or broil in the oven until crispy. Smear with Horseradish Mayonnaise. Dip the tri-tip slices into the hot Jus for 45 seconds to warm. Pile the meat onto the bottoms of the rolls and top with cheese if using. Close the sandwiches, slice in half and serve with extra Jus on the side for dipping. Combine the sour cream, horseradish, mayonnaise, garlic, lemon juice and 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to use. Heat a medium saucepan over medium heat. Saute the shallots and garlic in the butter and olive oil until lightly caramelized, 6 to 8 minutes. Add the flour and mix together to form a loose paste (roux). Deglaze with the brandy and whisk in the beef stock, demi-glace and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the aroma and flavor of the jus are rich and deep, 25 minutes. Strain the broth to remove the garlic and shallots, then return the liquid to the pot. Season with salt and pepper and keep warm. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 47552,"Old Fashioned Apple Cider Jelly Pie 8 sheets phyllo dough 14 tablespoons butter, melted 3/4 cup chopped walnuts 2/3 cup maple sugar or firmly packed light or dark brown sugar 1 1/4 cups pure maple syrup 1 cup apple cider jelly or apple jelly 6 eggs, slightly beaten Instructions: Preheat oven to 350 degrees. Butter 9-inch pie plate. Lay 1 sheet phyllo dough on clean surface. Place slightly damp kitchen towel over remaining dough to keep from drying out. With pastry brush, lightly brush with melted butter. Lay another sheet phyllo on top of buttered sheet, lightly butter. Repeat until all 8 layers are buttered, using 6 tablespoons of the butter. Place phyllo dough into the prepared pan, pressing it along bottom and sides. Trim the edges. Sprinkle walnuts over bottom of crust. In medium bowl beat together maple sugar, maple syrup, jelly, remaining 8 tablespoons butter, and eggs. Pour egg mixture over walnuts. Bake 40 to 45 minutes, or until filling is set. Serve chilled. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 47553,"Watermelon Martini 1 cup watermelon, seeded and diced 1 1/2 ounces currant flavored vodka 1 tablespoon orange flavored liqueur 1 tablespoon lime juice 1 tablespoon creme de cassis Pickled watermelon rind, for garnish Instructions: Puree diced watermelon in a food processor. Strain through a fine mesh sieve. Fill martini shaker with ice. Add all ingredients and shake vigorously. Strain into chilled martini glass and garnish with pickled watermelon rind. ","[Prosecco, Sauvignon Blanc, Ros]" 47554,"Cinnamon Bun Sundae 1 cup whole milk 3 tablespoons unsalted butter
Oil, for greasing 3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
1 large egg
One 1/4-ounce packet instant yeast (2 1/4 teaspoons)
1/4 cup unsalted butter, at room temperature 3/4 cup light brown sugar
1/4 cup granulated sugar
2 tablespoons ground cinnamon
1/2 cup brown sugar 2 cups pecan pieces, toasted
1 pound granulated sugar 1/2 cup corn syrup
1 cup heavy cream
4 ounces butter
1 1/2 cups peeled and diced apples 2 tablespoons grapeseed oil
4 ounces rum, such as Bacardi 151 1 quart vanilla ice cream, for serving
Instructions: For the cinnamon buns: In a pot, combine the milk and the butter and bring to a simmer to melt the butter. Remove from the heat and cool the mixture to 120 degrees F. Grease a bowl with oil. In a stand mixer fitted with a dough hook, combine the cooled milk mixture, 1 cup of the flour, the sugar, salt, egg and yeast. Mix with a dough hook on low for 3 minutes. Add the remaining 2 1/2 cups flour and mix on low until the dough forms a ball and pulls away from the sides of the bowl. Turn the speed of the mixer up to medium-high and knead the dough for 8 minutes. Transfer the dough to the greased bowl and cover with plastic wrap and kitchen towel. Place the dough in a warm place and allow it to proof for 2 hours. For the filling: Preheat the oven to 375 degrees F. Turn the dough out onto a floured work surface and roll out to a 1/4-inch thick sheet. Spread the butter over the surface of the dough leaving about a 1/2-inch border around the edges uncovered. In a bowl combine the brown sugar, granulated sugar and cinnamon. Spread an even layer of the filling on top of the buttered dough. Roll up the sheet of dough into a log. With the seam-side down cut the log into 12 to 16 even portions. Place the portions in large muffin tins and allow them to proof again until the buns fill the muffin tin. Bake for 20 to 30 minutes. For the pecans: In a pan, combine the brown sugar and 2 tablespoons water, and cook until the water is cooked off and the sugar is melted. In a bowl, toss the pecan pieces with the melted sugar. Spread the coated pecans on a sheet pan and cool. Break up the candied pecans once they are cooled, and reserve for later use. For the caramel sauce: In a pot over medium heat, combine the sugar and corn syrup. Stir regularly until the sugar begins to melt, about 10 minutes. Once melted, stir the sugar until it reaches a golden-caramel color. Remove the caramel from the heat and slowly stir in the heavy cream. Stir in the butter and hold. In a saute pan, heat the oil. Add the apples and saute until tender. Add the rum and flambe. Add the apples to the caramel sauce and simmer to marry the flavors, 2 to 3 minutes. To serve, warm 6 of the cinnamon buns and place the one bun in the center of each plate. Spoon the apple-rum caramel sauce over the cinnamon buns. Sprinkle the candied pecans over the caramel sauce. Top the dressed cinnamon buns with a scoop of vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47555,"Lefse Hot Dogs with Fennel Slaw 2 tablespoons sour cream 1 teaspoon cider vinegar
1/4 teaspoon celery seeds
Kosher salt and freshly ground black pepper
1 large bulb fennel, thinly sliced (about 2 cups), plus 1/4 cup fennel fronds
1 small red onion, thinly sliced
1/4 cup whole-grain mustard
2 tablespoons lingonberry preserves
6 hot dogs
Vegetable oil, as needed
Six 6-inch pieces lefse (or 6-inch flour tortillas), warmed Instructions: Combine the sour cream, cider vinegar, celery seeds, a pinch of salt and some pepper in a medium bowl. Add the fennel, fronds and onion and toss together. Taste for seasoning and adjust if needed. Whisk together the mustard and lingonberry preserves in a small bowl.
Heat a cast-iron grill pan over high heat. Split the hot dogs almost in half lengthwise. Oil the grill pan, then grill the hot dogs on the first side until charred in spots, 2 to 3 minutes. Flip and grill on the second side until charred and heated through, another 2 to 3 minutes. Add each hot dog to a warmed piece of lefse, then top with the lingonberry mustard sauce and fennel slaw. ","[Chardonnay, Riesling, Sauvignon Blanc, Vermentino]" 47556,"Sliced Banana Drizzled with Honey and Chopped Pistachios 4 bananas 1/2 cup honey 1/2 cup chopped pistachios Instructions: Slice the bananas on a diagonal onto each plate. Drizzle with honey and sprinkle the pistachios over the top. ","[Chardonnay, Riesling, Gewrztraminer]" 47557,"Rib-Eye Steak with Vidalia Onions 4 boneless rib-eye steaks, about 1-inch thick 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 4 teaspoons seasoned salt (recommended: Lawry's Seasoned Salt) 4 teaspoons all-purpose seasoning (recommended: McCormick's Season All) 4 large cloves garlic, finely chopped 8 tablespoons salted butter 4 teaspoons all-purpose seasoning (recommended: McCormick's Season All) 4 Vidalia onions, peeled and halved -not through the stem end Instructions: For the steak: Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness. For the onions: Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 47558,"Chocolate Peppermint Pinwheel Cookies 1 batch Sugar Cookies, recipe follows 3 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 egg yolk 1 teaspoon peppermint extract 1/2 cup crushed candy canes or peppermint candies 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Instructions: Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours. Preheat oven to 375 degrees. Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week. Yield: approximately 3 dozen, 2 1/2-inch cookies Prep Time: 15 minutes Cook Time: 7 to 9 minutes Inactive Prep Time: 2 hours ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 47559,"Cookie Butter Pie 10 ounces gingersnap cookies 2 tablespoons brown sugar
6 to 7 tablespoons unsalted butter, melted 2 cups heavy cream 3/4 cup confectioners' sugar
1 tablespoon vanilla bean paste
8 ounces cream cheese, at room temperature 1 cup cookie butter
1/2 teaspoon orange extract
1/4 cup salted cashews, chopped into small pieces
1 tablespoon orange zest, optional
Instructions: For the crust: Preheat the oven to 350 degrees F. Combine the cookies and brown sugar in a food processor; pulse until the cookies form fine crumbs. Add 6 tablespoons of the melted butter and pulse a couple more times, until the mixture resembles wet sand. If the mixture seems dry, add an additional tablespoon of butter. Press the mixture firmly into a 9-inch pie pan, pressing it over the bottom and up the sides. Bake until slightly dried, 7 to 8 minutes. Cool completely. For the pie filling: Beat the heavy cream, confectioners\u2019 sugar and vanilla bean paste in a clean, cold bowl with an electric mixer until stiff peaks form. Gently scoop half the whipped cream into a pastry bag fitted with a star tip and refrigerate. Scoop the other half of the whipped cream into a clean bowl. In the bowl the cream was whipped in (no need to clean it), beat the cream cheese on medium speed for 1 minute. Add the cookie butter and orange extract and beat until light and fluffy, about 3 minutes. Gently fold the whipped cream into the cookie butter mixture, being careful not to overmix. Pour the mixture into the cooled pie crust and refrigerate until set, 2 to 3 hours. Using the pastry bag with whipped cream, decorate the top of the pie with small mounds around the perimeter. Garnish with the cashews and orange zest. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 47560,"Squash Puffs 1 tablespoon extra-virgin olive oil, plus more for the pan 1/2 teaspoon sugar 1 sheet frozen puff pastry (half of a 17-ounce package), thawed 24 1- to 1 1/2-inch chunks peeled butternut squash 1/4 teaspoon dried rosemary Kosher salt and freshly ground pepper 1/4 cup soft garlic-herb cheese (such as Boursin) Instructions: Preheat the oven to 425?. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife. Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it\u2019s OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups. Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47561,"Cornmeal Griddlecakes with Raspberry Jalapeno Topping 1/2 cup cornmeal 1/2 cup boiling water 1/2 cup all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 1 egg, beaten 1/4 cup (1/2 stick) butter, melted 1/4 cup milk 1 ear corn, husked and kernels removed 1 pint fresh raspberries 1 jalapeno pepper, seeded and finely chopped Juice of 1/2 a lemon 1/3 cup sugar 3 tablespoons chopped fresh mint Instructions: Place the cornmeal in a large mixing bowl and pour the boiling water over it, stirring well to combine. Add the flour, salt, baking powder, egg, melted butter and milk. Beat the batter until it is mixed. Add the corn kernels and stir until thoroughly mixed. Heat a griddle over medium high heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons of batter for each pancake and cook until bubbles break on top of the pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon Raspberry Jalapeno Topping over pancakes. In a small saucepan over low heat, combine the berries, jalapeno, lemon juice and sugar. Gently stir just until heated through and berries begin to fall apart. Remove from heat, stir in the mint and spoon over Cornmeal Griddlecakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, finely chopped 2 cloves garlic, minced" 47562,"Green cl Stew 3 cups peeled, diced Idaho potatoes 2 pounds ground beef 1/4 cup onions, diced 1 cup chopped green chiles 1/4 teaspoon garlic salt Instructions: Put diced potatoes in a saucepan and add enough water until the potatoes are just covered. Bring the potatoes to a boil over high heat, and then reduce to a simmer. Simmer the potatoes for 20 minutes then add in the ground beef, onions, and green chiles. Let the stew continue to cook until the potatoes are fork tender and the beef is cooked all the way through, another 10 to 20 minutes. Season the stew with garlic salt and serve warm. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 47563,"Pan Roasted Chicken with Crushed Blackberry-Ancho Sauce and Green Onion Smashed Potatoes 3 ancho chiles 4 cups boiling water 1 teaspoon minced garlic 1 tablespoon chopped fresh cilantro 4 tablespoons unsalted butter 2 celery stalks, diced fine 1 medium carrot, diced fine 2 small yellow onions, diced fine 2 tablespoons black peppercorns 1 cup port wine 1 cup red wine 1 cup cranberry juice concentrate 1/2 cup ancho puree 1/4 cup dark brown sugar 4 cups chicken stock 1 cup fresh blackberries 1/2 cup all-purpose flour 3 tablespoons cascabel cl powder Salt and pepper 4 French-cut chicken breasts 1 pound fresh spinach, washed and stems removed 1/4 cup olive oil 12 scallions 1/4 cup olive oil
Salt and freshly ground pepper Salt and freshly ground pepper
16 new potatoes, quartered
1 head roasted garlic
1 stick unsalted butter, softened
Instructions: For the puree: Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed. For the sauce: Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries. For the chicken: Preheat oven to 450 degrees. In a mixing bowl, combine flour, cl powder and season with salt and pepper. Season the chicken breasts with salt and pepper. Saute 2 cloves of garlic and spinach. Cool down over ice. Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess. In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing. For the potatoes: Preheat oven to 450 degrees. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.
","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 47564,"Boeuf Bourguignonne \Gusteau
4 strips bacon cut into 1-inch pieces 2 pounds tri-tip beef, cut into 2-inch cubes 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning Flour 1 large onion, chopped 1 cup Marsala wine 2 cups beef stock 2 carrots, chopped 1/2 cup demi-glace 1 tablespoon tomato paste 1 clove minced garlic 1 bay leaf 1/4 cup chopped fresh tarragon, packed 2 cups (about 6 ounces) white mushrooms, cleaned and trimmed 1 cup pearl onions, blanched in boiling water for 2 minutes and skins slipped off 2 pounds boiled new potatoes seasoned with salt, pepper, minced parsley, and butter Instructions: In a large saute pot, cook the bacon until crisp over medium heat. While the bacon is cooking, season the beef cubes with Smokey Rotisserie seasoning and coat with flour. Remove the cooked bacon to a utility platter and add the floured beef cubes to the pot. Allow the beef cubes to sear undisturbed for about 2 minutes before turning, to allow the flavors to integrate into the surface of the meat. Brown the beef cubes this way on all sides, then remove the cubes to the platter with the bacon. Pour most of the fat out of the pan, leaving only about 1 tablespoon. Add the onion to the pan and cook it begins to turn translucent. De-glaze with the wine and allow it to reduce by half. Bring the heat down to low and return the bacon and beef to the pot. Add beef stock, and carrots, and stir in demi-glace, tomato paste, garlic, bay leaf and tarragon. Cover and braise for about 3 hours, adding mushrooms and pearl onions in last 30 minutes. Served with boiled new potatoes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 47565,"Yukon Gold Potatoes: Jacques Pepin Style 3 pounds baby Yukon gold potatoes Salt Freshly ground black pepper 3 cups chicken stock 3 tablespoons butter 2 to 3 tablespoons freshly chopped parsley leaves Instructions: Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47566,"Giant Spumoni Hamantaschen 2 cups (270 grams) all-purpose flour, plus more for dusting 1/4 cup (30 grams) powdered sugar 1 teaspoon kosher salt 1/2 cup (1 stick/113 grams) unsalted butter, cold and cubed 2 tablespoons ice-cold water 1/2 teaspoon almond extract 2 large eggs 1/4 cup (60 grams) cherry jam Frangipane, recipe follows 1/4 cup (60 grams) milk chocolate chips 1 tablespoon refined coconut oil Sprinkles, for garnish Marzipan Purim masks, for garnish, if desired 4 tablespoons (56 grams) unsalted butter, softened 6 tablespoons (75 grams) granulated sugar 1/2 teaspoon almond extract 1 large egg, at room temperature 1/2 cup (60 grams) ground pistachios (ground in a food processor from whole roasted and salted) 1/4 cup (34 grams) all-purpose flour 1/2 teaspoon kosher salt Instructions: For the crust: In a large mixing bowl, whisk together the flour, powdered sugar and salt. Add the butter and rub together with your fingers until the mixture is crumbly with pea-sized bits of butter. Add the water, almond extract and 1 of the eggs and mix together until it forms a dry and crumbly dough. Turn out onto a piece of plastic wrap, press together and flatten into a disc, wrap tightly and refrigerate for about 30 minutes. To assemble: Beat the remaining egg in a small bowl with 1 teaspoon of water for the egg wash. Set aside. On a piece of parchment paper dusted with flour, roll the dough into a 12-inch circle that is about 1/4 inch thick. Trim the edges with a sharp knife or pizza cutter and transfer to a baking sheet using the parchment. Spread on a thin and even layer of the jam, leaving a 2-inch border. Dollop the Frangipane over the jam and gently spread in an even layer. Brush the border with the egg wash. Carefully fold the sides into the center to create a triangle with a 2-inch opening in the center. Pinch to seal where the sides of the dough meet. Brush the egg wash all over the top and sides. Freeze until the dough is firm and cold to the touch, at least 30 minutes. Place an oven rack in the middle position. Preheat the oven to 400 degrees F. Bake until the crust is golden brown around the edges and the frangipane is set; begin checking at 30 minutes. Cool on the baking sheet to room temperature. Melt the chocolate chips and coconut oil together over a double boiler (or in the microwave in 30-second increments) until smooth. Drizzle over the hamantaschen and allow to set. Decorate with sprinkles and marzipan masks as desired. Slice in wedges to serve. To make the frangipane filling: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until light, fluffy and pale, about 2 minutes. Use a rubber spatula to scrape down the sides and bottom of the mixing bowl, as needed. Add the almond extract and egg and beat until the mixture is creamy and homogeneous, about 30 seconds. Mix in the ground pistachios, flour and salt until fully combined. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47567,"Bouillabaisse Burgers with Tomato-Fennel Relish and Saffron Mayonnaise 2/3 cup seeded and finely chopped firm ripe plum or vine-ripened tomatoes 1/3 cup finely chopped fennel
3 tablespoons finely chopped sweet onion 1/2 teaspoon grated fresh lemon zest
1 tablespoon fresh lemon juice 3/4 teaspoon fresh thyme leaves
1 tablespoon garlic flavored olive oil
1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/4 teaspoon saffron threads 3/4 cup good quality mayonnaise
Pinch kosher salt Pinch freshly grounded black pepper 1 3/4 pounds skinless, boneless red snapper fillets (or any other firm-textured white lean fish), coarsely ground (in small batches) in a food processor or chopped into about 1/4-inch pieces by hand 3/4 pound peeled and deveined large raw shrimp, cut into about 1/4-inch pieces 5 egg whites 1 1/4 teaspoons chopped fresh thyme leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/4 to 1 1/3 cups panko (Japanese bread crumbs), or as needed Canola oil, for brushing on the grill rack (recommended: Colavita All Natural) 12 slices, about 1/2 to 3/4-inch-thick, French bread, cut from center of 1 loaf or 2 loaves Garlic-flavored olive oil, for brushing on both sides of bread slices Instructions: For the relish: Combine all of the ingredients in a small bowl. Cover and chill until needed. For the mayonnaise: Combine the saffron threads and lemon juice in a small bowl and set aside to soak for 20 minutes to l hour. Transfer the soaked saffron to a blender. Add the mayonnaise and blend until smooth. Transfer to a bowl and season with salt and pepper, to taste. Cover with plastic wrap and chill until serving time. For the patties: Spread the red snapper and shrimp evenly over the bottom of a large glass baking dish. Wearing kitchen gloves, or using a fork, gently mix in the egg whites, thyme, salt and pepper; combine together well. Mix in enough panko to bind the ingredients together and form into 6 equal patties to fit the slices of bread. Cover with plastic wrap and chill until needed, at least 30 minutes. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, generously brush the grill rack with canola oil. Lightly brush both sides of each slice of bread with olive oil. Place the bread slices on the outer edges of the grill rack to toast lightly, turning once with tongs; set aside. Place the patties on the middle of the grill rack, cover, and cook for 3 1/2 to 4 minutes, turning once with a large spatula, until the patties are just cooked through; do not overcook. To assemble the burgers, spread about l tablespoon of the mayonnaise evenly over 1 side of each toast. Place a patty on 6 of the mayonnaise-coated toasts. Using a slotted spoon, evenly top each patty with the tomato-fennel relish. Add the toast tops, mayonnaise side down. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47568,"Lemon Basil Sorbetto 2 cups sugar 4 sprigs fresh basil, plus 5 leaves, chopped
Zest of 4 lemons, removed with a vegetable peeler, plus 2 cups lemon juice (from about 10 lemons)
Pinch of kosher salt
Instructions: In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature. Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely. Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 47569,"Tequila-Tangerine Chicken Wings 1 cup sugar 1/2 cup soy sauce 1/4 cup tequila 2 jalape?os, thinly sliced, plus more for garnish 2 tangerines, thinly sliced, plus 1 1/3 cups tangerine juice, plus more tangerine slices for garnish 2 tablespoons cornstarch Neutral oil, for frying 2 pounds whole chicken wings (about 12 wings) Kosher salt and freshly ground black pepper Instructions: Combine the sugar, soy sauce, tequila, jalape?os, sliced tangerines and tangerine juice in a medium saucepan. Bring to a boil. Reduce the heat and simmer until the sauce reduces, about 15 minutes. Strain and discard the solids, then return the sauce to the pan. Whisk together the cornstarch and 1 tablespoon cold water in a small bowl. Add to the sauce and cook until thickened, about 2 minutes. Set aside. Pour the oil to a depth of 3 inches in a Dutch oven and heat to 375 degrees F. Pat the chicken wings dry with paper towels. Sprinkle with salt and pepper. Fry the wings until golden brown and a thermometer registers 165 degrees F when inserted in the thickest portion (avoid bone), 8 to 10 minutes (The wings will begin to float to the top.) Remove the wings to paper towels to drain. Place the wings in a large bowl. Pour the sauce over the wings and toss to coat. Transfer to a serving platter. Garnish with jalape?o slices and tangerine slices. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 47570,"Singapore Curried Noodles 16 ounces egg noodles 2 eggs Salt and pepper 2 tablespoons cooking oil 4 ounces rock shrimp 2 teaspoons sliced garlic 2 fresh chiles, minced 3 tablespoons curry powder 4 ounces calamari, cut into 1/2-inch rings 4 ounces tofu, medium dice 1/2 cup shredded Napa cabbage 1/4 cup bean sprouts 2 scallions, sliced 3 tablespoons soy sauce 1 bunch cilantro, chopped (reserve 4 sprigs for garnish) 2 limes Instructions: Precook noodles and set aside. Prepare omelet by beating together 2 eggs, with a pinch of salt and pepper. Preheat non-stick skillet or wok, then add eggs, swirling pan to make thin omelet. Cook until set, then slide from the pan, cool, roll, and slice thinly. In wok, heat oil until hot then add rock shrimp. Stir-fry, add garlic, chiles, and curry powder. Add calamari and stir fry. Add the noodles, and add all vegetables and toss with the soy sauce and chopped cilantro. Garnish with omelet, cilantro sprig, and lime. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47571,"White Bean Hummus 1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*) 1 lemon, juiced 1 teaspoon ground cumin 2 garlic cloves, chopped 1/2 cup tahini paste Salt and pepper 1/2 cup extra-virgin olive oil Instructions: *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes. Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47572,"Chocolate and Vanilla Vacherin 5 large egg whites 3/4 cup granulated sugar 1 1/3 cups powdered sugar For chocolate ice cream: 2 cups whole milk 3 1/2 ounces unsweetened chocolate, chopped 4 large egg yolks 1/2 cup granulated sugar 1 vanilla bean 2 cups whole milk 1/2 cup heavy cream 1 1/2 tablespoons honey 4 large egg yolks 1/2 cup granulated sugar Instructions: 1 2/3 cups heavy cream 3 tablespoons granulated sugar 1/2 vanilla bean The process of baking meringue is a cross between baking it and drying it. Preheat the oven to 225 degrees F. Prepare the meringue cake layer: Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Make a French meringue by adding the granulated sugar 1 tablespoon at a time. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 7 minutes. Delicately fold in the powdered sugar with a rubber spatula. It is important to fold as gently as possible to avoid deflating the meringue. Place the meringue in a pastry bag fitted with a 3/4-inch plain tip. Draw 2 (8-inch) circles on a sheet of parchment paper by tracing around the outside of an 8-inch cake pan with a pen. Turn the paper over so the drawing is face down (so that the ink does not bake into the meringue) and place on a baking sheet. To pipe the disks, hold the pastry bag at a slight angle about 1 1/2 inches above the parchment paper. This height and angle allows the piped meringue to hold the full shape of the 3/4-inch tip. Start at the center of the circle and pipe the meringue in a spiral to the edge of the outline. (I work counter-clockwise because I am right-handed.) If the meringue breaks while you are piping it, just continue where it broke. If any air bubbles appear on the disk, go back and fill them in with the extra meringue left in the piping bag. It takes practice to get the disks perfectly round. Don't worry if yours are slightly misshapen. You can gently scrape away the imperfections after the disks are baked. At this time, pipe additional swirls that are about 2-inches wide and the height of your cake mold. These will be used to decorate the outside of the cake. Bake the meringue disks until they are firm to the touch, about 1 hour. If the meringue begins to take on color while baking, lower the oven temperature by 50 degrees F (10 C). Remove the baking sheet from the oven and place on a wire rack until the meringue disks have completely cooled. If you have the time, turn off the oven and cool the meringue on the baking sheet in the oven. This will take about 1 hour and will allow the meringue to dry completely. While the meringue disks are baking, prepare the ice cream. Prepare the ice cream and allow enough time for them to harden in the freezer. Have the ice bath ready before you begin. To prepare an ice bath, fill a 4-quart bowl with ice cubes. Generously sprinkle salt over the ice and add water to cover the ice. Place a clean, dry 2-quart bowl over the ice bath. To prepare the chocolate ice cream base: Heat the milk and chopped chocolate together in a 2-quart heavy-bottomed saucepan (this will keep the milk from burning) over medium-high heat until bubbles form around the edge of the pan. While the milk is heating, combine the sugar and egg yolks and whisk until thoroughly incorporated and thick. Temper the egg mixture by pouring about half of the hot milk into it and whisk well. Now pour the tempered egg mixture into the remaining hot milk and chocolate. Cook over medium-high heat until slightly thickened, stirring constantly with a rubber spatula. The mixture has finished cooking when it is thick enough to coat the back of the spatula, about 3 to 5 minutes. Use the following method to tell if it is finished: Quickly dip the spatula into the hot mixture and hold it horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the mixture holds and does not fill in the line, it is ready to be removed from the heat. If the line fills with liquid, the mixture must be cooked a little longer. Repeat the test every 30 seconds until ready. At no time should the mixture begin to boil. If you see bubbles begin to form around the edge of the pan, remove the pan from the heat and whisk the mixture thoroughly to cool it down. Once the mixture has finished cooking, pour it into a clean bowl and set aside to cool. If you want to reduce the cooling time, you can cool the chocolate ice cream base over an ice bath. When the mixture is cool, spin it according to the type of ice cream machine you are using. The ice cream is ready when it is creamy and smooth, like the consistency of soft-serve ice cream. Place the ice cream in an airtight container and store in the freezer until ready to use. While the chocolate ice cream base is cooling, prepare the vanilla ice cream base. The technique is the same as above; heat the milk, cream, honey and vanilla bean in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat until bubbles form around the edge. Before adding the vanilla bean, use a sharp paring knife to slice the vanilla bean in half lengthwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add the seeds and the skin to the mixture. While the milk is heating, combine the sugar and egg yolks and whisk until thoroughly incorporated and thick. Temper the egg mixture, then pour the tempered egg mixture into the hot milk and cook over medium-high heat, stirring constantly, until slightly thickened enough to coat the back of the spatula. Remove the pan from the heat and pour the mixture into the bowl placed over the ice bath. Remove the vanilla bean. Stir the mixture occasionally to distribute the cooler parts. When completely cooled, remove the bowl from the ice bath and puree the mixture until smooth with an immersion blender, food processor, or blender. Spin the ice cream in your ice cream machine and store in an airtight container in the freezer until ready to use. The next step is to mold the ice cream into the cake pan. Line a cake pan with parchment. You may need to slightly soften the ice cream. Make a 1 1/2?inch thick layer of the chocolate ice cream in the bottom of the cake pan. Make a 1 1/2?inch thick layer of the vanilla ice cream on top of the chocolate. Place the cake pan in the freezer and let harden. If you want to decorate the ice sculpture with ice cream balls, use an ice cream scoop to shape the remaining ice cream into ice cream balls of various sizes. Place the scoops on a parchment paper lined baking sheet and place in the freezer until hardened. Once the meringue disks are baked and the ice cream is molded, it is time to assemble the Vacherin. Remove the cake pan from the freezer. It may be necessary to dip the pan in warm water for a few seconds to unmold the ice cream. Once unmolded, place a meringue disk on top of the molded chocolate ice cream. Cover with a plate or cardboard cake circle and flip so the vanilla is now on top. Place a meringue disk on top of the vanilla and place the molded cake back in the freezer. To make the whipped cream: Use a sharp knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Place the heavy cream, sugar, and vanilla seeds in a medium-size bowl and whip to stiff peaks with an electric mixer on medium-high speed. Remove the Vacherin from the freezer. Fill a pastry bag fitted with a 3/4-inch star tip with the whipped cream and use it to decorate the top and side. Using a turntable will make this task easier. Keep the Vacherin in the freezer until ready to serve. It is easiest to cut the cake with a hot serrated knife. To heat the knife, dip it in a tall container filled with hot water before each cut and wipe off the excess water. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 47573,"Blueberry Focaccia 2 tablespoons extra-virgin olive oil All-purpose flour, for dusting One 1-pound loaf frozen bread dough, such as Bridgford, thawed 2 tablespoons sugar 1/4 teaspoon cinnamon
1 cup blueberries
Pinch of kosher salt
Instructions: Brush a 9-by-13-inch rimmed baking sheet with 1 tablespoon of the olive oil. On a lightly floured work surface, roll the dough into an 8-by-12-inch rectangle. Transfer the rolled dough to the prepared pan and brush the top with the remaining tablespoon olive oil. Cover with a piece of plastic wrap and set aside in a warm, draft-free place until puffed and doubled in size, 2 hours. Preheat the oven to 375 degrees F. In a small bowl, mix together the sugar and cinnamon. Sprinkle half of the cinnamon sugar over the risen dough. Place the blueberries on top and press gently into the dough. Sprinkle the berries with the remaining cinnamon sugar and the salt. Bake for 20 to 25 minutes, until golden brown around the edges and cooked through. Remove the focaccia from the pan to a wire rack to cool. Cut into squares and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47574,"Black Beans and Rice Tostadas 2? cups water 1 package ZATARAIN'S Black Beans and Rice )Substitution: Reduced Sodium Black Beans and Rice) 1 package ZATARAIN'S? Black Beans and Rice )Substitution: Reduced Sodium Black Beans and Rice)
2 tablespoons butter (Substitutions: 2 tablespoons margarine or olive oil) 8 tostada shells 2 cups shredded cooked chicken Instructions: Mix water, Rice Mix and butter in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking Remove from heat. Let stand 5 minutes For each tostada shell, top with 1/3 cup rice mixture, ? cup chicken and assorted toppings, if desired Cooking tips: Black Beans & Rice Wraps: Use flour tortillas (8-inch) in place of the tostada shells. Serving Suggestion: Top with assorted toppings, such as shredded cheese, shredded lettuce, chopped avocado, salsa, sour cream and chopped fresh cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 47575,"Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta 1/2 pound Italian hot sausage 1 large red onion, cut into 1/4-inch thick slices 2 large yellow pepper, cored, seeded and quartered 2 large red pepper, cored, seeded and quartered Olive oil Salt and pepper 1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds 1/2 pound grated fontina cheese 1 cup sheep's milk ricotta 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh oregano Basil Vinaigrette, recipe follows Instructions: Preheat a grill. Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices. Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface. Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes. Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve. 1/2 cup fresh basil leaves 1/4 cup white wine vinegar 1 tablespoon honey Salt and freshly ground pepper 1/2 cup olive oil Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 47576,"Pan-Seared Grouper with Spring Pineapple and Strawberry Salad 4 Fresh Grouper filet 2 teaspoons Cajun spice (1 teaspoon for flour) 2 teaspoons Lime Juice 1/2 bunch Cilantro (chopped) 2 and 1/4 cup Olive Oil (2 cups for sauteing fish) 2 cups flour Salt and pepper to taste 1 whole pineapple (Julienne) 4 mint leaves (diced) 5 large Strawberry (sliced) 2 teaspoons agave 1/2 lime (juiced) 1/2 lemon (juiced) 1/2 orange (juiced) 2 leaf basil (chopped) 1 pound mixed greens 1/4 cup olive oil Instructions: Place fish, Cajun spice, lime juice and cilantro in mixing bowl and allow ingredients to marinate for 30 minutes in the refrigerator. Place flour on a cookie sheet, seasoning the flour with 1 teaspoon of Cajun spice and salt/pepper. Roll fish in flout creating a nice even coat. Shake off excess flour. Warm olive oil over medium heat in a non-stick pan. Once oil is hot, place fish side down for 3 minutes, flip fish and complete the same process. Remove fish from oil, placing on a rack to remove excess oil. Place fish on plate and garnish with salad. In a large mixing bowl mix all ingredients together. Place in refrigerator for 30 minutes. Toss with mixed greens. Serve alongside fish or any spring time poultry. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47577,"Ginger Garlic Dip 2 ounces fresh ginger, finely chopped 3 cloves garlic 1 cup mayonnaise 1 cup sour cream 1/4 cup chopped parsley 1/4 cup water chestnuts (or peeled Jicama), finely chopped 1 1/2 tablespoons soy sauce Instructions: Mix all ingredients well. Chill and serve with vegetables. ","[Chardonnay, Riesling, Gewrztraminer]" 47578,"Birthday White Chocolate Popcorn 1 1/2 cups popcorn kernels 1 tablespoon vegetable oil 10 ounces white chocolate, chopped 1 stick (8 tablespoons) unsalted butter, cut into pieces 1 tablespoon pure vanilla extract 3/4 teaspoon fine salt 1/2 cup confectioners' sugar 1/2 cup multicolored sprinkles Instructions: Put the popcorn kernels and oil in a large, wide pot, stir to coat, cover and heat over medium heat. Once you begin to hear the kernels pop, shake the pot until the popping subsides, about 8 minutes. Remove the pot from the heat, and transfer the popcorn to a large bowl. Bring a couple inches of water to a high simmer in a large saucepan. Set into the saucepan a bowl that fits snugly without touching the water. Add the chocolate, butter, vanilla and salt, and heat, stirring occasionally, until all the chocolate and butter melts. (The fat from the chocolate and butter will separate, and that's OK.) Remove the bowl from the saucepan, and vigorously whisk in the sugar. The mixture should come together and be thick and creamy. Pour the chocolate coating over the popcorn, add the sprinkles, then use your hands to toss the popcorn and evenly coat it with the white chocolate. Spread the popcorn out onto a baking sheet to let the coating set up, about 30 minute. (The popcorn can be stored in an airtight container at room temperature overnight.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47579,"Pound Cake with Limoncello Zabaglione 2 cups mixed berries 1 tablespoon lemon juice (1/2 lemon) 2 teaspoons limoncello 2 teaspoons sugar 4 egg yolks 3 tablespoons limoncello 3 tablespoons sugar 1/2 teaspoon lemon zest (1/2 lemon) 1/2 teaspoon lemon juice (1/4 lemon) Half 10 3/4-ounce pound cake Instructions: For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle. For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature. To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione. ","[Prosecco, Moscato, Vin Santo, Riesling]" 47580,"Healthy Cherry Almond Oatmeal Smoothie 3 tablespoons 1-minute oats 1 1/2 cups frozen pitted sweet cherries 1/3 cup 0-percent Greek yogurt 2 teaspoons honey 1/8 teaspoon almond extract Kosher salt Instructions: In a small bowl, stir together the oats and 1/4 cup hot water, and rest for 5 minutes. In the pitcher of a blender, add the oat mixture, the cherries, yogurt, 2 tablespoons cold water, the honey, almond extract and a pinch of salt. Blend on high speed until very smooth. Pour into a glass and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47581,"St. Patrick's Linguine 2 tablespoons butter, unsalted 1 tablespoon canola oil 1/4 cup small diced carrots 1 cup diced cabbage 1 tablespoon minced shallots 1 teaspoon minced garlic 2 cups cooked corned beef, sliced and shredded 1 teaspoon freshly cracked black pepper 1/4 cup white wine 1 1/2 cups heavy cream 1 1/2 cups half-and-half 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 tablespoon prepared horseradish 2 cups grated Irish white Cheddar or extra-sharp white Cheddar 3/4 cup fresh peas, or frozen 1 pound cooked linguini 1/4 cup grated Parmesan Instructions: In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes. Stir in the shallots and garlic and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine. Add in the cream, half- and-half, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47582,"Golden Gazpacho 2 chopped yellow tomatoes 3 cucumbers, peeled and chopped 1 chopped green pepper 2 chopped yellow peppers 1/2 chopped red onion 1/2 clove garlic 1 ounce vegetable stock 1 1/2 ounces red wine vinegar Dash hot pepper sauce 1/2 cup tomato-vegetable drink Salt and freshly ground black pepper 1/4 small jicama, diced 1/4 small red peppers, diced 1/4 small red onion, diced Chopped chives 1/2 ounce lump crabmeat Instructions: Combine all ingredients in a blender, except the garnish and blend until smooth. Top with garnish. ","[Rioja, Tempranillo, Garnacha]" 47583,"Grilled Jumbo Shrimp and Pickled \Gazpacho\ Roll-ups 16 jumbo shrimp, peeled and deveined, ask for \Easy-Peels\ at fish counter 2 cloves garlic, chopped 1 tablespoon extra-virgin olive oil Salt and pepper 1/2 teaspoon crushed red pepper flakes 1/2 lemon, juiced, plus 1/2 lemon, juiced 1 cup giardiniera, pickled hot pepper, cauliflower salad, found in jars with Italian foods aisle A handful flat-leaf parsley leaves, chopped 1 vine-ripe tomato, seeded and chopped A few grinds coarse black pepper 8 large bibb lettuce leaves (outer leaves), about 1 head Instructions: Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool. In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 47584,"2 Alarm Tofu Dip 1 pint silken tofu 1/2 small shallot, minced 1 teaspoon curry powder, or to taste Dash hot pepper sauce Pita chips as an accompaniment Instructions: In a small bowl stir together the tofu, shallot, curry powder and hot pepper sauce. Refrigerate for at least 1 hour. Serve with pita chips. ","[Chardonnay, Sauvignon Blanc, Riesling]" 47585,"Sunny\u2019s Easy 7-Layer Gyro Dip 1 tablespoon olive oil 1/4 cup finely grated white onion (on the smallest holes of the box grater) 1 large clove garlic, grated on a rasp 1 teaspoon chopped fresh oregano 1 pound ground lamb 1 teaspoon kosher salt Freshly ground black pepper 8 ounces roasted garlic or red pepper hummus 4 ounces feta, crumbled 4 plum tomatoes, seeded and diced small 1/2 English cucumber, seeded and diced small 8 ounces tzatziki dip (store-bought or homemade) 2 teaspoons finely chopped fresh dill Pita chips, for serving Instructions: For the lamb: In a large pan on medium heat, add the olive oil. When it begins to swirl, add the onion, garlic, oregano, lamb, salt and plenty of black pepper. Combine the ingredients, breaking up the lamb while cooking, until it is browned, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Layer the dip. In an 8-inch square dish, layer in this order: Spread the hummus on the bottom, then sprinkle evenly with the lamb, feta, tomatoes and cucumbers. Spread the tzatziki dip over the top and sprinkle with the dill to finish. Serve with the pita chips. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47586,"Split Pea with Ham Soup 1 pound green split peas, picked over, rinsed and drained 2 large smoked ham hocks 1 large carrot, roughly chopped 1 stalk celery, roughly chopped 1 large onion, roughly chopped 10 sprigs fresh parsley 4 sprigs fresh thyme 1 bay leaf 6 cups low-sodium chicken broth or stock, water or a combination of both Kosher salt and freshly ground black pepper Simple Salad, for serving, recipe follows 8 to 12 large handfuls prewashed baby mixed greens (about 1 pound) Extra-virgin olive oil Vinegar (balsamic, white or red wine, or cider (just not white distilled) Kosher salt and freshly ground black pepper Instructions: Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour. Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard. Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad. Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry. Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soup spoon is fine ? you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47587,"Deep Fried Ice Cream 1 pint ice cream, any flavor 1 loaf sliced white bread 6 to 8 cups canola oil, for frying 1/2 cup sugar 2 teaspoons cinnamon Instructions: Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight. Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer. Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer. In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 47588,"Grilled Octopus in Red Wine Marinade 1 teaspoon chopped parsley Parsley and lemon wedges, for garnish 2 cleaned 1 1/2 pound octopus, cut into 4 pieces, heads discarded 3 carrots, chopped 2 celery ribs, chopped 1 onion, chopped 2 bay leaves 2 teaspoons salt 1/2 teaspoon whole black peppercorns 1 teaspoon dried thyme 2 cups red wine 4 cups water 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 3 tablespoons dry red wine 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 1/3 cups strained octopus cooking broth 1/4 cup extra-virgin olive oil 1 tablespoon lemon juice 1 teaspoon red wine vinegar 2 tablespoons butter Instructions: In a large casserole combine octopus, carrots, celery, onion, bay leaves, salt, pepper, thyme, red wine and water. Bring to a slow boil and simmer 45 minutes, or until octopus is very tender when pierced with a fork. Remove from heat and let octopus cool in its broth. Set aside 1 1/3 cups of broth for sauce. When octopus is cool enough to handle, remove it from broth and rub it well to remove purplish skin. Rinse tentacles in broth as they are cleaned. Drain octopus and transfer to a large bowl. Make marinade: in a small bowl combine marinade ingredients. Pour over octopus and toss to coat. Marinate, covered and refrigerated, for at least 24 hours, and up to 3 days. Make sauce: in a small saucepan combine strained reserved broth, olive oil, lemon juice and vinegar. Reduce by half over high heat. Remove pan from heat and whisk in butter, 1 tablespoon at a time. Stir in parsley. Keep warm. Prepare a charcoal broiler. Drain tentacles and pat dry. Grill 4 minutes, turning frequently, until lightly charred and heated through. Serve 2 tentacles per person, with sauce spooned over, garnished with parsley and lemon wedges. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 47589,"Honeyed Walnuts 1 1/4 cups walnut halves 1 1/4 liquid ounces clarified butter 5 tablespoons honey Instructions: Saute walnuts in butter until golden brown. Add honey, heat thoroughly for 2 minutes. Move to a drying rack and allow to dry. ","[Chardonnay, Riesling, Gewrztraminer]" 47590,"Chocolate Buttercream Frosting 1 pound bittersweet chocolate 12 ounces semisweet chocolate 3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature 1 1/2 cups granulated sugar 1/4 teaspoon cream of tartar 3/4 teaspoon kosher salt 1 1/2 pounds unsalted butter, at room temperature 3 teaspoons pure vanilla extract 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water 3 tablespoons dark rum, optional Instructions: Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47591,"Pumpkin Smoothie 1 cup milk 1/2 cup pumpkin puree
1/2 cup yogurt
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice or cinnamon
Splash vanilla
1 frozen banana Instructions: Combine the milk, pumpkin puree, yogurt, maple syrup, pie spice, vanilla and banana in a blender and blend until combined. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 47592,"Cilantro Jalapeno Margarita 1 1/2 parts Sauza? Signature Blue Silver Tequila 1 1/2 DeKuyper? Triple Sec 1/2 part fresh lime juice 3 sprigs of cilantro 1 slice of jalape?o Instructions: Combine Sauza? Signature Blue Silver, simple syrup, fresh lime juice, and jalape?o slices in a shaker with ice. Shake and strain over ice. Garnish with fresh cilantro. ","[Tequila, Cava, Sauvignon Blanc]" 47593,"Strawberry Frosting 1/2 cup (1 stick) butter, at room temperature 4 cups powdered sugar, plus extra, as needed 1/4 cup whole milk, at room temperature 1 teaspoon pure vanilla extract 2 to 3 tablespoons strawberry fruit spread or jam Instructions: In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy. Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47594,"Witch Cauldron Cake 2 1/2 cups granulated sugar 1 cup vegetable oil 3 large eggs, room temperature 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves One 15-ounce can solid-pack pumpkin Nonstick cooking spray, for the pan 2 1/2 cups granulated sugar 1 cup vegetable oil 3 large eggs, room temperature 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves One 15-ounce can solid-pack pumpkin Nonstick cooking spray, for the pan 1 pound unsalted butter, softened 2 pounds confectioners' sugar Milk or cream, to thin 2 teaspoons vanilla extract 2 teaspoons neon green gel food color 1 pound unsalted butter, softened 1 cup unsweetened dark cocoa powder 2 pounds confectioners' sugar Milk or cream, to thin 2 teaspoons vanilla extract 2 teaspoons black gel food color 1 pound light green candy-coated chocolate ball-shaped candies 1/2 cup light green sugar pearls 6 ounces purple candy melting wafers 6 ounces orange candy melting wafers 3 large pretzel rods 1 tablespoon black confetti sprinkles 1 licorice lace (12-inch length) 10 chocolate candy chews 12 ounces black candy melting wafers 1 sugar ice cream cone 1 pizzelle cookie 3 ounces yellow fruity sour laces 2 ounces yellow candy melting wafers 1 orange fruity sour lace Instructions: For the bottom cake: Preheat the oven to 350 degrees F. In a large mixing bowl, combine granulated sugar and oil until blended. Add eggs one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt and cloves. Add to egg mixture alternating with pumpkin, beating well after each addition.\u202f
Evenly coat a 10-inch fluted tube pan with nonstick cooking spray. Fill pan three-quarters full with cake batter. Bake until a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let cool 10 minutes before turning out onto a wire rack. Remove pan and let cake cool completely. For the top cake: When the tube pan has completely cooled, repeat making the cake batter, baking and cooling a second cake. Trim the bottom of each cake flat.
For the green buttercream: In the bowl of an electric mixer, combine the butter and confectioners' sugar. Mix on low speed until crumbly. Add milk or cream a little at a time while mixing on low speed until mixture is of spreading consistency.\u202fIncrease speed to high and whip until fluffy, about 3 minutes. Add vanilla extract and food color. Beat until the buttercream is consistently green with no white streaks remaining.\u202f Place a bundt cake cut-side up on a cake board or serving plate. Place 1 cup of green buttercream on top of the cake and spread evenly. Top with the second cake cut-side down. Press gently to adhere. Cover remaining green buttercream with a damp towel so it doesn't dry out. For the black chocolate buttercream: In the bowl of an electric mixer, combine the butter, confectioners' sugar and dark cocoa powder. Mix on low speed until crumbly. Add milk or cream a little at a time while mixing on low speed until mixture is of spreading consistency. Increase speed to high and whip until fluffy, about 3 minutes. Add vanilla extract and food color. Beat until the buttercream is consistently black with no white streaks remaining. Frost the entire cake with dark chocolate buttercream. Spread as evenly as possible. Use a folded 6-inch square piece of parchment paper to smooth the buttercream on the sides of the cake. Hold the paper with both hands and place the edge at the bottom of the cake and smooth upward into a round shape. Use fresh parchment squares as needed. Transfer to the refrigerator and let chill until firm, about 20 minutes. Transfer the remaining black buttercream to a piping bag fitted with a small star tip (#14). Set aside for later use.
For the decorations: Remove the cake from the refrigerator and fill the middle with green buttercream. Add additional green buttercream to the top of the cake and spread some over one side, as if the buttercream is cascading off the side of the cauldron. Immediately cover the green buttercream with the green ball-shaped candies. Add the green sugar pearls and allow them to fall into the cracks between the larger ball-shaped candies. Transfer the cake to the refrigerator and chill until firm, about 20 minutes. To make the witch legs: Melt the purple candy wafers and orange candy wafers in separate bowls according to the package directions. Using a serrated knife, gently trim away 1/8 inch from one end of two pretzel rods. Place toothpicks in the ends of the pretzels; press in firmly to secure. Hold one pretzel rod by the toothpick end and dip it into the orange melted candy. Use a spoon to help cover it completely. Allow excess to drip back into the bowl. Insert the toothpick end upright into Styrofoam and let stand until set. Repeat process with the purple melted candy. Use leftover orange melted candy to adhere black confetti sprinkles on the orange leg to create \polka dots.\ Wind the licorice lace around the purple pretzel rod; adhere at each end using leftover purple melted candy. Let stand until set.
Knead together five chocolate candy chews using the heat of your hands to soften the candy (stale chews will be tough, and can be microwaved for 5 seconds to make pliable). Using your fingers, manipulate the chocolate mass into a witch shoe shape with curled toes. Repeat with the remaining chocolate candy chews to make a second shoe.
Trim away the ends of the toothpicks in the dipped pretzel rods to approximately 1/2 inch. Place a dot of leftover melted candy on each toothpick stub; press a shaped chocolate shoe onto each toothpick. Chill until the candy is set, about 10 minutes. Heat the black candy melting wafers until melted and smooth, according to the package directions. Dip the shoe ends of the witch legs in the black candy; remove to a parchment-lined sheet pan. Allow the candy to stand until set, about 20 minutes. To make the witch hat: Use a small paring knife or a kitchen-dedicated X-Acto knife to trim away the pointed end of the sugar cone; cut diagonally using sawing motions until the end can be snapped off. Dip the pointed end in leftover melted candy and attach angled downward to the cone (creating the \crook\ in the witch hat). Let stand until set. Dip the large end of the cone in leftover melted candy and center on the pizzelle cookie; let stand until set. When the two pieces are well adhered together, dip it in black melted candy, using a spoon to coat entirely. Allow the candy to set, about 15 minutes. To make the witch broom: Gather together the yellow fruity sour laces and trim them to approximately 4 to 5 inches in length using a pair of kitchen-dedicated scissors. Lay the pieces on a parchment-lined baking sheet.
Melt the yellow candy wafers according to the package directions. Dip the end of the remaining pretzel rod into the yellow candy and place the dipped end onto the fruit laces. Use extra yellow melted candy to adhere the strands together. Wind an orange fruit lace around the yellow fruit laces toward the pretzel end of the broomstick.
To decorate: Remove the cauldron cake from the refrigerator and use the reserved black chocolate buttercream to pipe witchy swirls along the bottom edge of the cauldron. Insert the leg pieces upright into the top of the cake near one edge of the cake. Place the broom into the cake slightly off center with the bristles pointing upright. Pipe leftover buttercream on the bottom of the witch hat and adhere to the top edge of the cake, opposite of the legs and broom.
Allow the cake to come to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47595,"Blue Ribbon Almond Roca Cookies 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup dark brown sugar 1/2 cup sugar 1 cup butter, room temperature 2 eggs, room temperature 2 teaspoons pure vanilla extract 1 package toffee bits 1 cup coarsely ground almonds 4 ounces milk chocolate 1/2 tablespoon vegetable oil Instructions: Preheat oven to 300 degrees F. In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix. Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack. Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 47596,"Festive Goat Cheese Two 4-ounce packages fresh goat cheese
3 tablespoons finely chopped fresh dill 1 1/2 tablespoons finely chopped dried cranberries
1 1/2 tablespoons finely chopped skinned pistachios
Crackers, for serving Instructions: Put the packages of goat cheese in the freezer to harden slightly, about 15 minutes. Spread the dill out on a cutting board to dry for a few minutes. Mix together the cranberries and pistachios on another part of the cutting board. Remove the cheese logs from the freezer and take them out of the package. Gently roll one log over the dill, coating it almost completely. Do the same with the second log, rolling it in the cranberries and pistachios. Wrap the logs in plastic wrap and chill until time to serve. Serve with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 47597,"Jerk Chicken 1/2 nutmeg seed 1 cinnamon stick 1 tablespoon coriander seeds 1 teaspoon whole cloves 6 allspice (pimento) seeds 1 teaspoon black peppercorns 1 bunch scallions, chopped 1 large onion, roughly chop 2 to 3 Scotch bonnet peppers 10 sprigs thyme, leaves picked 10 garlic cloves 1/2 cup fresh lime juice or white vinegar 1 cup soy sauce 1/2 cup turbinado sugar 1 whole chicken, cut into 8 pieces Salt Instructions: In a saute pan, dry toast nutmeg, cinnamon, coriander seeds, cloves, allspice, and black peppercorns. Grind into a powder. In a food processor, puree scallions, large onion, Scotch bonnets, thyme leaves and garlic cloves. Add the ground spice mixture to the pureed vegetables. Add 1/2-cup lime juice, soy sauce, and raw sugar. Blend all ingredients well, this is the jerk marinade. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate refrigerated for 2 hours to overnight. Preheat the oven to 350 degrees. Bake for 35 minutes in 350-degree F oven. Remove from the oven and finish on the grill. ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 47598,"Skillet Spring Greens Asparagus Frittata 2 tablespoons olive oil 1 bunch thin asparagus (about 2 cups) 8 large eggs
1 cup spring salad greens
2 tablespoons milk
2 tablespoons freshly grated pecorino, optional Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes. Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47599,"Buttermilk Fried Chicken One 3-pound fryer chicken, cut into pieces 2 cups buttermilk 6 cloves garlic, smashed 1 large onion, sliced 1 cup chopped mixed fresh herbs (parsley, tarragon, thyme) 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/4 teaspoon garlic salt 1/4 teaspoon onion salt Salt and pepper 3 cups solid vegetable shortening Instructions: Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish. ","[Chardonnay, Viognier, Riesling, GSM Blend]" 47600,"Blondies with Banana Topping 2 sticks butter plus 4 teaspoons, divided 1 pound light brown sugar 3 eggs 2 teaspoons vanilla, divided 2 3/4 cups flour 2 1/2 teaspoons baking powder 1/3 cup sugar 4 to 5 bananas, chopped Instructions: In a large mixing bowl, mix together 2 sticks of butter, brown sugar, eggs, 1 teaspoon of vanilla, flour and baking powder. Grease and flour baking pan and pour batter in. Bake for 25 minutes in a preheated 350 degree oven. For banana topping heat the sugar, remaining 4 teaspoons butter, bananas and remaining 1 teaspoon vanilla for 5 minutes. Spread over blondies. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 47601,"Calafia Citrus Carnitas 2 cups ancho cl powder 1 cup ginger powder
1 cup kosher salt
1/4 cup ground cumin 12 cinnamon sticks
10 bay leaves
20 pounds boneless local pork cushion, cut into 5 evenly portioned pieces and trimmed of excess fat 2 quarts grapeseed oil
4 large yellow onions, julienne cut
30 cloves fresh garlic, peeled and crushed
10 bay leaves
2 quarts beer, such as Anchor Steam 2 quarts freshly squeezed orange juice
12 oranges, cut in half
6 quarts filtered or distilled water 3 cups organic apple cider vinegar
6 quarts organic tomato paste
1 1/2 cups organic honey
1 1/2 cups organic brown sugar
5 tablespoons kosher salt
2 1/2 tablespoons ground cinnamon
1 1/4 teaspoons ground clove (or whole cloves)
1 teaspoon ground allspice
1 teaspoon ground cayenne pepper
1 teaspoon granulated garlic powder
4 cups organic tomato paste 4 cups filtered or distilled water
1/2 cup tamarind paste
1/3 cup freshly squeezed orange juice
1/4 cup Pinot Noir 1/4 cup organic apple cider vinegar
2 tablespoons fish sauce (I like Three Crabs)
2 tablespoons Worcestershire sauce
1 cup minced carrot
1 cup minced celery
1 cup minced yellow onion
1 cup habanero chiles, minced
1/2 cup jalapeno chiles, minced
1 small can chipotle chiles in adobo, minced
1/4 cup peeled minced ginger 1/4 cup organic brown sugar
1 tablespoon ground coriander
1 tablespoon ground cumin
Steamed organic brown rice, sauteed organic baby spinach and roasted yams, for serving Instructions: For the rub: Place the cl powder, ginger powder, salt, cumin powder, cinnamon sticks and bay leaves in a food processor and process until the cinnamon sticks are completely pulverized into powder. For the carnitas: After you've made the carnitas rub, apply it to the 5 portioned pieces of pork shoulder. Refrigerate overnight. Preheat the convection oven to 350 degrees F. Heat a heavy-bottomed large braising pot and add the oil. Just before the oil reaches the smoking point, carefully add in the pork shoulder pieces, one piece at a time. Careful not to crowd the meat -- you want it to cook evenly brown all around and get a good caramelization on the meat, turning it as little as possible. If your braising pot is too small for all 5 pieces at once, do it in small batches, eventually transferring everything into another pot which will go into the oven. Once the pork is browned evenly, remove and set aside on a baking sheet. While the pan is still hot, add the onions into the same pan and sweat down. Then add in your garlic and bay leaves and cook for about 5 minutes. Deglaze the pan with the beer, using a wooden spoon to scrape and release all the tasty browned bits of porky goodness. Reduce the beer by half, and then add in the orange juice. Bring to a boil, return the pork to the braising pot followed by the orange halves, cover the pot and place into the oven. Cook until the pork is tender and pulls apart easily, about 3 1/2 hours. Reserve the pork braising liquid which you can use to heat the pulled pork back up before you add the BBQ sauce to it. For the house-made ketchup: Mix the water and vinegar together in a large bowl. Mix the tomato paste with the honey, sugar, salt, cinnamon, cloves, allspice, cayenne and garlic powder in a large heavy-bottomed non-reactive saucepot. Mix in the liquids. Whisk everything together over medium heat on your stove top. Bring to a boil, turn down the heat and allow to simmer 1 1/2 hours. Taste for salt balance, then strain through a fine mesh strainer. This is the first part of the Calafia BBQ sauce. For the Calafia hot sauce: Combine the tomato paste, water, tamarind paste, orange juice, pinot noir, vinegar, fish sauce, Worcestershire sauce, carrots, celery, onions habaneros, jalapenos, chipotles, ginger, brown sugar, coriander and cumin in a large heavy-bottomed non-reactive saucepot over medium heat. Bring to a boil, turn down to a simmer and simmer for 1 1/2 hours. Transfer the mixture to a high-powered blender and puree until ultra-smooth. Pass the hot sauce through a fine mesh strainer and taste for salt balance. To make the Calafia BBQ sauce you combine 2/3 of the Calafia house-made ketchup to 1/3 of the Calafia hot sauce. If you like your sauce spicier, you can always add more hot sauce to the ketchup. Once you've blended your sauces together well, introduce the sauce to the braised and pulled pork. Mix small amounts of pork to sauce until you've achieved the saucy desired delicious porky consistency. Now your pork is sauced and ready serve over steamed organic brown rice, sauteed organic baby spinach and roasted yams. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 47602,"Nuts About Fruit Cake 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows

• OR - 4 cups miniature marshmallows 5 1/2 cups KELLOGG'S? RICE KRISPIES? cereal 1 cup mixed dried fruit bits 1/2 cup chopped pecans (optional) 6 maraschino cherries, well drained 1/2 cup powdered sugar 1 tablespoon orange juice or apple juice Instructions: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S® RICE KRISPIES® cereal, fruit and pecans (if desired). Stir until well coated. Press mixture into six 4 1/2 x 2 1/2 x 1 1/2-inch pans coated with cooking spray. Cool. Remove from pans. Cut each cherry into 5 slivers. Arrange slivers in shape of flower on top of each loaf. In small bowl whisk together powdered sugar and orange juice. Spoon over loaves. Let stand at least 1 hour. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 47603,"Red Beans and Rice 2 tablespoons butter 1 cup green pepper, chopped 1 cup onion, chopped 2 tablespoons garlic, minced 3 cups rich stock - chicken, turkey or vegetable, depending on what you like 4 cups kidney beans 4 bay leaves 1/2 teaspoon thyme 1/2 teaspoon allspice 1/2 teaspoon black pepper, freshly ground 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 1/4 pound smoked turkey, ham or turkey kielbasa Instructions: Melt butter in the pressure cooker (without top.) Add peppers, onion, garlic and saute until translucent. Add 3 cups of stock, kidney beans and remainder of ingredients. Pressure cook according to manufacturer's directions. Cook rice separately, according to package directions. Serve beans on hot, cooked rice.; ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 47604,"Sunny's Double Chocolate Bread Pudding with Bourbon Whipped Cream 2 tablespoons butter 6 croissants, stale and cut into 1-inch chunks 1 loaf cinnamon raisin bread, stale and cut into 1-inch squares 1 cup semisweet chocolate chips 6 cups milk 1 1/2 cups chocolate syrup, such as Hershey's 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 5 to 6 scrapes fresh nutmeg 6 eggs 6 tablespoons butter, cold and cut into small cubes 2 tablespoons all-purpose flour 1 cup pecans, chopped 1/2 cup brown sugar 1 teaspoon Maldon sea salt 1/2 teaspoon ground cinnamon Bourbon Whipped Cream, for serving, recipe follows 1 cup heavy cream 1 tablespoon bourbon 1 tablespoon sugar Instructions: For the bread pudding: Preheat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the croissant and bread chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom. In a large bowl, whisk together the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again. For the topping: In a medium bowl, toss the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish. Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream. Can also be served cold. In a large bowl, whisk heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
  ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 47605,"Fried Pickled Jalapenos 1 cup grated Monterey Jack cheese 1 cup, grated extra-sharp yellow Cheddar 1 (16-ounce) can whole pickled jalapenos 2 cups buttermilk 2 to 3 cups all-purpose flour, seasoned with salt and pepper Canola or peanut oil, for frying Instructions: Serving suggestions: sour cream and shredded iceberg or Romaine lettuce Combine the cheeses in a small bowl. Using a paring knife, make an incision the length of each jalapeno (don't cut the peppers in half). Remove the seeds then carefully fill each pepper with cheese. Dip the stuffed peppers in buttermilk then roll them in flour. (If you prefer a thicker crust, repeat the process.) Fill a large frying pan with about 3 inches of oil and heat over medium-high until a thermometer registers a temperature of 350 degrees F. (The oil temperature can also be tested by dripping a little water into the oil. If the oil sizzles immediately, the oil is hot enough.) Working in batches, fry the peppers, turning them once or twice, until they are crisp and golden. Drain the peppers on paper towels. Let them cool for about 10 minutes then serve them on a bed of shredded lettuce topped with sour cream. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 47606,"Grilled Bread Pudding with Fresh Fruit 2 ripe peaches, pitted and sliced 1 pint raspberries 2 tablespoons light brown sugar, packed 1/2 loaf brioche (about 8 ounces bread) 2 cups half-and-half 2 cups heavy cream 1 pinch salt 1 vanilla bean, split lengthwise 6 eggs 1 cup granulated sugar Confectioners' sugar Instructions: Toss together the peaches, raspberries and brown sugar. Set aside to macerate. Preheat the grill. Slice the bread. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. In a saucepan, heat the half-and-half, cream, salt and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and granulated sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large shallow bowl to smooth the mixture and remove the vanilla bean. Dip the toasted bread slices into the custard, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. Transfer the slices to the grill and cook about 5 minutes on each side. Serve warm or chilled, dusted with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47607,"Butternut Mac 'n' Cheese 12 ounces macaroni 1 butternut squash Olive oil, for drizzling
Kosher salt and freshly ground black pepper 2 yellow onions, sliced
8 tablespoons (1 stick) salted butter
2 tablespoons all-purpose flour
2 cups whole milk, plus more if needed for thinning 2 cups grated sharp Cheddar
1/2 cup seasoned breadcrumbs
Instructions: Preheat the oven to 400 degrees F. Bring a pot of water to a boil. Cook the macaroni until al dente according to the package instructions. Drain, rinse with cold water to stop the cooking process and set aside. Carefully cut the butternut squash in half lengthwise and remove the seeds. Drizzle half of the squash with olive oil and place it on a rimmed baking sheet cut-side up (reserve the other half of the squash in the fridge for another use). Roast, watching to make sure the surface doesn't get burned (it should have some brown areas, however), until fork-tender, 20 to 25 minutes. Scrape out the flesh into a bowl and mash with a potato masher. Sprinkle with salt and pepper and set aside. While the squash is roasting, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Cook the onions, stirring occasionally, until they're deep golden brown, about 20 minutes. Remove them to a plate. In the same skillet, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thick, a couple of minutes. Taste and adjust the seasonings. You'll probably want to add more salt! Turn the heat to low and stir in the mashed butternut squash. When it is warm, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed. Melt the remaining 2 tablespoons butter in a pan and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake (I do it straight in the skillet) until the crumbs are golden and the edges bubbly, about 15 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47608,"Garlic Sauteed Spinach 4 tablespoons olive oil 8 cloves garlic, sliced 2 pounds spinach, stemmed and well washed Kosher salt Freshly ground black pepper Instructions: Heat a large skillet until it is smoking hot. Add the olive oil and the garlic immediately. Then add the spinach in batches, adding more as it wilts until all the spinach is in the pot. Season with salt and pepper, to taste. And add more olive oil, if you like. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47609,"Mini Pink and Whites 6 tablespoons butter 10 tablespoons sugar, or 1/2 cup plus 2 tablespoons 1/2 tablespoon vegetable oil 4 eggs 1 1/2 cups all-purpose flour 1 tablespoon baking powder Pinch salt Pinch cinnamon 1 cup milk 1 cup butter 3 cups powdered sugar 1/2 to 3/4 cup milk, depending on consistency desired food coloring Instructions: Preheat your oven to 300 degrees Mix the butter and sugar until creamy. Add the oil and eggs and mix well. Add the flour, baking powder, salt and cinnamon and mix until smooth. Add the milk and mix until smooth. Pour this batter into the 2-inch tart molds and bake for 15 minutes. Mix the butter and sugar together until creamy and smooth. Add the milk and mix well. Add any desired food coloring and mix until well blended. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 47610,"Giada Wallbanger 1 cup vodka 1/4 cup herbal liqueur, such as Galliano
3 cups blood orange soda, such as San Pellegrino
1/2 cup club soda
6 Italian cherries in syrup, optional
6 orange slices, optional
Instructions: Pour the vodka and herbal liqueur into a pitcher filled with ice. Stir in the blood orange soda and club soda. Divide the cocktail among 6 glasses. Garnish each glass with an Italian cherry and an orange slice if desired. ","[Prosecco, Moscato, Cava]" 47611,"Bubbling Cauldron Punch 3/4 cup frozen limeade concentrate (about 1/2 of a 12-ounce can), thawed 3 12-ounce cans ginger beer, chilled 1 cup coconut rum or vodka (optional) 1 pint green tea ice cream Instructions: Stir together the limeade concentrate, 3 1/2 cups cold water and 1 can ginger beer in a punch bowl. Add the rum, if using. Scoop the ice cream into the punch. Pour the remaining 2 cans ginger beer over the top to create foam. ","[Grenache, Riesling, Moscato, Sauvignon Blanc]" 47612,"Mussels with Saffron Mayonnaise 1/2 teaspoon saffron threads 2/3 cup good mayonnaise, such as Hellmann's 1 teaspoon grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 3/4 teaspoon fleur de sel or sea salt 1 1/2 pounds mussels, cleaned
1/3 cup dry white wine Instructions: For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use. For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don't open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping. ","[Chenin Blanc, Sauvignon Blanc, Grner Veltliner, Albari?o]" 47613,"Layered Tortilla Lasagna About 4 tablespoons vegetable oil 3 cups (about 6 ounces) sliced stemmed mushrooms 1 1/2 cups corn kernels, preferably fresh and cut off the cobs (about 2 ears) 8 cups (about 10 ounces) packed, stemmed spinach leaves, well rinsed but not dried 1/2 teaspoon salt 16 tortillas (this is better with store-bought rather than homemade) 5 cups Chipotle Cascabel Salsa or substitute 1 cup heavy (whipping) cream, creme fraiche or plain yogurt 3 cups (12 ounces) shredded Mexican asadero-style cheese, brick, Monterey Jack or just about any melting cheese you like 15- or 16-ounce carton ricotta cheese About 1/3 cup chopped fresh cilantro, for garnish Instructions: Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt. Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half. Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese. Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47614,"Buffalo Chicken-Stuffed Garlic Bread One 8-ounce boneless, skinless chicken breast 1/4 cup all-purpose flour Kosher salt 1 large egg 1/4 cup mild hot sauce, such as Frank's, plus more as needed 1/4 cup plain breadcrumbs 2 tablespoons vegetable oil One 12- to 14-inch baguette
4 slices mozzarella 4 tablespoons unsalted butter, cut into pieces 3 cloves garlic, finely chopped Carrot and celery sticks, for serving Blue cheese dressing, for serving Instructions: Preheat the oven to 350 degrees F. Tear off 2 pieces of foil about 12 inches longer than the baguette and stack on top of each other. Cut the chicken crosswise into 4 equal pieces. Set up a breading station with 3 shallow dishes: Stir together the flour and 1 teaspoon salt in the first dish; beat the egg and 3 tablespoons of the hot sauce in the second dish and add the breadcrumbs to the third dish. Coat each strip of chicken first in the flour, then dip in the egg mixture, letting any excess drip off. Then press into the breadcrumbs. Transfer to a plate.
Line a second plate with a paper towel. Heat the oil in a large skillet over medium heat until a piece of the breading sizzles when added. Add the breaded chicken to the oil, making sure the pieces don't touch. Fry until golden brown on both sides, 2 to 3 minutes per side. Remove to the lined plate.
Cut the baguette into 4 equal pieces (about the same length as the chicken pieces). Use a paring knife to hollow out the insides of each piece of baguette.
Lay a piece of chicken on top of a slice of mozzarella and dash with a little more hot sauce if desired. Wrap the cheese around the chicken and stuff inside one of the baguette pieces. Repeat with the remaining chicken, cheese, hot sauce (if using) and bread pieces. Slice each stuffed baguette piece into thirds and arrange them together tightly on top of the foil.
Put the butter, garlic and remaining 1 tablespoon hot sauce in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the butter is melted. Pour the mixture over the top of the baguette pieces and fold the foil over to enclose the baguette.
Bake until the chicken is cooked through, the cheese is melted and the top of the bread is starting to turn brown, 30 to 35 minutes. Transfer the foil pack to a cutting board and unwrap. Serve with carrots, celery, hot sauce and blue cheese dressing on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47615,"Shrimp Roulade with Tequila Lime Relish 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh chives 1/2 cup cream cheese, softened 1 cup fresh spinach leaves, washed and blanched 8 shrimp (15 count or larger), peeled and deveined 1/2 cup cornstarch 1 red bell pepper (roasted with the skin, seeds, and ribs removed, sliced and julienned) 2 tablespoons flour seasoned with salt and freshly ground black pepper 2 egg whites, beaten until frothy 1 cup fresh white bread crumbs 2 tablespoons extra virgin olive oil 2 limes, peeled and cut into sections 2 ounces tequila, preferably Cuervo Gold 1 small white onion, diced 2 tablespoons hot pepper jelly 2 tablespoons white wine 1 tablespoon sherry or Champagne vinegar 1 tablespoon fresh cilantro, chopped 1 teaspoon toasted cumin seeds Instructions: Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish. Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47616,"Creamy Pistachio Pops One 12-ounce can evaporated milk 4 Earl Grey tea bags 1/2 teaspoon ground cardamom One 14-ounce can sweetened condensed milk 1 cup heavy cream Handful finely chopped pistachios, plus extra for garnish Instructions: In a small saucepan over medium heat, bring the evaporated milk to a simmer until small bubbles form around the circumference of the pot. Meanwhile, snip the tops of the tea bags and add to the evaporated milk. Whisk in the cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes. Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios. Pour the mixture into ice pop molds, small bowls or a large bowl. Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a \skin.\ Pop them into the freezer and freeze overnight. When you're ready to serve, run the ice pop mold under hot water to loosen it. You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome. Garnish with more nuts if you like and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47617,"Loco Moco 1 1/2 pounds ground beef
1/2 cup diced onion 1/2 cup panko
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon Worcestershire sauce 1 egg, slightly beaten
Oil, for frying 2 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups beef broth
Dash Worcestershire sauce Salt and ground black pepper Hot cooked rice
4 eggs, fried over easy
Instructions: For the burgers: Mix the ground beef, onions, panko, salt, pepper, Worcestershire sauce and egg. Form into 4 patties. Pan fry or broil the patties to desired doneness. Remove any excess oil from the pan and set aside for the gravy. For the gravy: Combine the butter and excess burger oil and heat in a saucepan. Add the flour and whisk out any lumps to create a smooth roux. Slowly add the beef broth, stirring constantly until smooth. Add the Worcestershire and salt and pepper to taste. Cook until thickened and the flour taste is gone. For the plate: Serve the burger patties on a bed of hot steamed rice, with a fried egg over each and gravy drizzled on top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 47618,"How to Make Macarons | French Macaron 1 3/4 cups confectioners' sugar 1 cup almond flour 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar Pinch of salt 1/4 cup superfine sugar 2 to 3 drops gel food coloring (see options below) 1/2 teaspoon vanilla, almond or mint extract Assorted fillings (see options below) Instructions: Preheat the oven to 320 degrees F. Line 3 baking sheets with silicone mats or parchment. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine. Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; save for another use. Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes. Transfer the beaten egg whites to the bowl with the almond flour mixture. Fold in the egg whites by drawing a rubber spatula halfway through the mixture and folding until incorporated, giving the bowl a quarter turn with each fold. Add the desired food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles. Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat). Bake the first batch until the cookies are shiny and rise 1/8 inch to form a \foot,\ 12 to 14 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below). Almond-Raspberry: Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup). Mint-White Chocolate: Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring. Blueberry Cheesecake: Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam. Lavender-Honey: Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender. Pineapple: Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47619,"White Kiwi Sangria 1/2 cup sugar 1 cup water 1 (750 ml) bottle white wine 1 cup orange liqueur, see Cook's Note* 1/2 cup lemon juice 4 kiwis, peeled and cut in thin slices (save a few slices for garnish) 2 green apples with skin, cored and cut in 1/2-inch cubes 1 1/2 cups green seedless grapes 1 bottle soda water (1 liter) Ice cubes Instructions: A small saucepan, heat the water, add the sugar and stir to dissolve to make a simple syrup. In a large pitcher, combine the white wine, the Triple Sec the lemon juice, the kiwis, the apples and the grapes. Add the simple syrup, the soda water and the ice. Stir and serve in sangria glasses decorated with a kiwi slice. *Cook's Note: We suggest using Cointreau as your orange liqueur for the best tasting White Kiwi Sangria. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 47620,"Dried Plum Whip 1/2 pound dried plums (pitted) or jarred dried plum puree 1 cup water 1/2 cup sugar 5 egg whites 1/2 teaspoon lemon juice Serving suggestion: whipped cream Instructions: Preheat oven to 275 degrees F.
Place the dried plums in a saucepan with 1 cup water and cook at a simmer until soft, about 30 minutes. Push the mixture through a strainer to puree. Add the sugar to the puree and cook 5 more minutes or until it is like marmalade. Let cool slightly. Beat the egg whites until stiff peaks, then gradually mix in the puree, and lemon juice.
Pour into a buttered casserole or souffle dish and bake for 30 to 45 minutes. Serve warm or cold with whipped cream. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 47621,"Chocolate-Raspberry Stuffed Ebelskivers 1 1/4 cups all-purpose flour (see Cook's Note) 2 tablespoons cocoa powder
2 tablespoons firmly packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup sour cream
2 large eggs, separated
2 tablespoons unsalted butter, melted
2 tablespoons plus 1 teaspoon chocolate-hazelnut spread
14 raspberries
Confectioners' sugar, for serving
Instructions: Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the milk, sour cream and egg yolks in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined (the batter will be lumpy). Allow the batter to rest while you whip the egg whites.
Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds.
Meanwhile, carefully spread about 1/2 teaspoon of the chocolate-hazelnut spread into the center and over the top of 8 of the raspberries. Press each raspberry chocolate-side down into the batter of one of the wells. Spoon about 1 tablespoon of additional batter on top of each raspberry so the wells are very full. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes.
Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into each well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan.
Repeat the process with the remaining melted butter, batter, chocolate-hazelnut spread and raspberries to make 6 more ebelskivers. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Syrah]" 47622,"Pan-Fried Partridge with a Delicate Pearl Barley, Pea and Lettuce Stew 4 ounces pearl barley Olive oil 1 red onion, peeled and finely chopped Sea salt and freshly ground black pepper 8 ounces frozen peas 2 cups good chicken or vegetable stock 1 heaping tablespoon all-purpose flour 2 tablespoons butter 2 partridges, washed and patted dry, broken into legs and breasts 4 ounces thick bacon or pancetta, rind removed, cut into pieces A few sprigs fresh thyme, leaves picked and chopped A handful romaine lettuce leaves, washed and spun dry A handful arugula, washed and spun dry Instructions: Cook the pearl barley in boiling, salted water for about 50 minutes, or until tender but still with a little bite, then drain and leave to steam dry. Next, heat a glug of olive oil in a frying pan and add the onion and a pinch of salt. Cook slowly on a low heat for about 10 minutes, without coloring too much. Add the barley and the peas. Cover with the stock and bring to the boil. Simmer for 10 minutes, stirring every now and then. On a board, mash the flour and butter together with a fork until you have a paste. This is called a \beurre manie\ and it's a great way of thickening stews or sauces without having to stir the flour in directly, which could give you lumps. Stir half of the paste into the peas and barley and continue to simmer until the liquid begins to thicken. If, after 5 minutes, it's not thick enough, add some more of your beurre manie. What you want to achieve is a silky smooth broth. Continue to simmer for another 10 minutes, adding a little extra stock if it gets too dry, while you cook your partridges. Put some olive oil into another frying pan. Season the partridge legs with salt and pepper and add them to the pan. (The legs go in first because they're tougher than the breasts and need longer to cook.) Shake them about and, after a few minutes, when they're lightly golden, add the bacon bits and stir gently to stop them catching on the bottom. Meanwhile, lay the partridge breasts out, sprinkle over the chopped thyme and press onto both sides with a good pinch of seasoning. When the bacon is lightly golden, push it to 1 side of the pan with the partridge legs and lay the breasts in, skin side down. Cook for 4 minutes, then turn and cook on the other side for a minute to give you crispy skin and moist meat. You can cook them for longer if you like your meat well done. When the breasts are done, taste the barley broth and adjust the seasoning, then stir in the lettuce and arugula - they only need a minute or so to cook. Serve the barley, peas and lettuce with the partridge breasts and legs on top and sprinkle with the bacon pieces. Spoon the broth juices over the top. Lovely homey cooking! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47623,"Chocolate Kiss Cocktail 1 1/4 ounces cognac, such as Hennessy VSOP 1 ounce oloroso sherry, such as Lustau
1/2 ounce Cane Simple Syrup, recipe follows 1/2 ounce dark chocolate syrup
1/2 ounce half-and-half
1/4 ounce caramel sauce (the store-bought type used for sundaes)
2 dashes chocolate (mole) bitters, optional (if you have them)
Dark cocoa powder, for garnish 1 cup pure cane sugar Instructions: Place the cognac, sherry, Cane Simple Syrup, dark chocolate syrup, half-and-half, caramel sauce and chocolate bitters if using in a cocktail shaker (without ice) and dry shake until everything is emulsified. Add large ice cubes and shake again vigorously. Double strain and serve in a martini glass or cocktail coupe. Garnish with dark cocoa powder. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Cognac, Oloroso Sherry, Dark Chocolate Syrup]" 47624,"Butter Lettuce with Lardons and Poached Egg 2 slices bacon, cut into lardons 4 eggs 1 teaspoon Dijon mustard 2 tablespoons white wine vinegar 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Water, as needed 1 tablespoon distilled white vinegar 1 head Boston lettuce, cleaned, dried and torn into bite-size pieces 1/2 cup grape tomatoes, halved Instructions: In a small saute pan, cook the bacon over medium-low heat until almost crisp and the fat has rendered. Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pan. To the pan, whisk in the mustard, white wine vinegar, olive oil, salt, and black pepper, to taste. Remove the pan from the heat. Fill a medium saucepan 2/3 with water. Add the distilled white vinegar and bring to just barely a simmer. Cook's Note: like very active club soda. Crack an egg and place it into a small ramekin. Very slowly and gently place the egg into the water by placing the ramekin right next to the water and letting the egg slide out of the dish and directly into the water. The ramekin should be touching the water. Repeat with the remaining eggs. Each egg should cook for 3 1/2 minutes, exactly. In a large bowl, toss the greens with the tomatoes in the bacon dressing and divide the mixture among 4 salad plates. When the eggs are ready, carefully remove with a slotted utensil, and blot briefly on a paper towel to remove the excess vinegary water. Gently place an egg on top of each salad. Grind some black pepper on top of the eggs, top with lardons and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 47625,"Gnudi 1 pound fresh spinach 2 large egg yolks, lightly beaten 3/4 cup ricotta cheese, preferably fresh, drained for 30 minutes in a fine sieve 3/4 cup finely grated Parmesan 1/2 teaspoon freshly grated nutmeg 1 cup all-purpose flour Semolina, for dusting 4 tablespoons unsalted butter 2 tablespoons coarsely chopped fresh sage, plus about 8 leaves Instructions: Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth. Stir together spinach puree, egg yolks, cheeses and nutmeg. Mound 1-cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise and remain on the surface, about 5 minutes. Remove to a platter. Repeat with remaining gnudi. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper and serve immediately with the gnudi. ","[Chardonnay, Barolo, Dolcetto, Valpolicella]

" 47626,"Aloo Keema Chops 5 medium potatoes, peeled, boiled, drained and mashed 2 medium fresh green chiles, finely chopped 1/2 teaspoon cumin seeds, toasted and finely ground 2 sprigs fresh cilantro, finely chopped Pinch kosher salt 1 tablespoon vegetable oil, plus extra, for deep frying 1 medium onion, peeled and finely chopped 1 pound lean ground lamb 1 (1 1/2-inch) piece fresh ginger, peeled and chopped 1/2 teaspoon red cl powder 1/2 teaspoon ground coriander Pinch ground cumin 1/2 teaspoon garam masala Juice of 1/2 lemon 2 free-range eggs 8 ounces fresh white bread crumbs Instructions: These potato and lamb croquettes are traditionally served with fresh sliced onions, carrots and beetroot salad. In a bowl, mix the mashed potatoes, chopped chiles, ground cumin seeds, and chopped fresh cilantro, until well combined. Season the mixture, with salt, to taste.
For the croquette filling: Heat the 1 tablespoon oil in a pan over a medium heat, add the chopped onion, and fry for 3 to 4 minutes, or until golden brown. Add the ground lamb, ginger, cl powder, ground coriander, and ground cumin. Cook, stirring continuously, for 18 to 20 minutes, or until the ground lamb has cooked through.
Add the garam masala, and the lemon juice, and season, with salt, to taste. Strain the lamb mixture through a fine sieve, and allow any excess oil to drain away. Set the mixture aside to cool.
Divide the potato mixture into 12 equal portions, and roll each portion into a ball. Make a hollow in the center of each potato ball, using your finger. Spoon 1 tablespoon of the lamb mixture into each of the 12 hollows, then fold the potato over and around it.
Flatten the filled potato ball into a patty using your hands. Place the potato balls onto a baking tray, and cover the tray with plastic wrap, and set aside for 15 to 20 minutes.
Beat the eggs in a bowl, and sprinkle the bread crumbs onto a plate.
Heat the oil in a deep heavy-bottomed frying pan until a bread crumb sizzles and turns brown when dropped into it. Caution: Hot oil can be dangerous. Do not leave unattended.
Dip each patty into the beaten egg, and then dredge in the bread crumbs until completely coated. Lower each patty into the oil, and fry for 5 to 6 minutes, or until crisp and golden-brown, and completely cooked through. Set aside to drain on a tray lined with paper towels. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47627,"Strawberry Scones 4 cups plus 1 tablespoon all-purpose flour 2 tablespoons sugar, plus additional for sprinkling 2 tablespoons baking powder 2 teaspoons salt 3/4 pound cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup cold heavy cream 3/4 cup small-diced dried strawberries 1 egg beaten with 2 tablespoons water or milk, for egg wash Instructions: Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky. Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47628,"Strawberry Wonton Cups with Orange Mascarpone Whipped Cream 2 cups strawberries, hulled and chopped into 1/2-inch pieces 3 tablespoons orange juice, from 1/2 medium orange
1 tablespoon powdered sugar
Cooking spray 24 wontons wrappers
1 cup heavy whipping cream 1/2 cup mascarpone cheese, room temperature
3 tablespoons powdered sugar
1 teaspoons pure vanilla extract
Zest of 1 medium orange Instructions: For the wontons: In a large bowl combine the strawberries, orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes. Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray a 24-count mini muffin tin with cooking spray. To create the wonton cups make a small fold in the center of each wonton and push it into the muffin cup, leaving a cup empty between each wonton. Bake the cups until the edges are golden, 5 to 6 minutes. Cool the cups while you make the whipped cream. For the whipped cream: In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest. Whip until the cream has soft peaks, about 2 minutes. To assemble the cups: Drain the berries, reserving the macerating liquid. Place a few berry slices in the bottom of each cup. Fill the cup with a tablespoon of whipped cream and top with additional strawberry slices. Drizzle with the reserved berry juices and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47629,"Grilled Collard Greens Salt 1 bunch collard greens 2 to 3 slices bacon Salt and freshly ground black pepper Bring a large pot of salted water, over medium heat, to a boil. Instructions: Preheat grill to high heat. Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process. Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side. Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47630,"Quick and Easy Peach Cobbler Two 15-ounce cans sliced peaches in syrup 1/2 cup (1 stick) butter 1 cup self-rising flour 1 cup sugar 1 cup milk Homemade Whipped Cream, recipe follows 2 cups whipping cream, chilled in the fridge 4 tablespoons sugar Instructions: Preheat the oven to 350 degrees F. Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 47631,"Whole Mushroom Salad 1 pound/450 g mushrooms 4 cloves garlic 2 lemons 2/3 cup/150 ml olive oil 4 pepperoncini 2 bay leaves 1 fresh thyme sprig A handful chopped fresh parsley Fleur de sel Instructions: The night before eating, clean the mushrooms with a damp towel peel and discard the stems (or you can use them to make stock). Grill the mushroom caps 5 to 6 minutes. Turn them, hole down, and cook another minute. Put in a bowl. Mince 3 of the 4 garlic cloves. Zest 1 lemon and squeeze its juice. In a small saucepan, heat the oil, minced garlic, lemon juice and zest with the pepperoncini, bay leaves and thyme. Cook 5 minutes, pour over the mushrooms, and let cool in the marinade. Cover and refrigerate overnight, turning once. To serve, grate over the zest of the remaining lemon, and the remaining garlic. Add the parsley and toss. Season with fleur de sel. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 47632,"BBQ Soft-Shell Crabs with Grilled Vidalia Onions 4 soft-shell crabs, rinsed and cleaned 2 sticks margarine or butter (margarine will cause less flaring) 4 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon fresh ground black pepper 4 teaspoons hot sauce 2 small lemons, juiced 4 slices crisp bacon, crumbled Grilled Vidalia Onions, recipe follows 4 small Vidalia onions 4 tablespoons dry vegetable seasoning 4 cups extra-virgin olive oil Instructions: Melt margarine over low-medium heat and add olive oil, salt, pepper, hot sauce, lemon juice, and bacon. Simmer for 2 minutes. Allow to cool. Place the cleaned crabs on plate. Liberally coat the crabs with the sauce, making sure to lift the sides of the shell to coat the meat inside. Save remaining sauce for basting. Cover the crabs and allow to marinate in the refrigerator for at least 2 hours. Heat grill to medium-low. Place crabs on grill topside down. Baste with remaining sauce while they cook. Cook crabs about 3 to 4 minutes on each side. The crab will crisp on the outside and the meat inside will turn white. Remove from grill and serve topped with Grilled Vidalia Onions. Heat griddle or nonstick pan over medium-high heat. Peel onions and cut into thin rings. Toss rings with seasoning and olive oil. Cook until onions turn clear and start to caramelize. Serve over grilled crab. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47633,"Pickled Red Cabbage with Cranberries and Apple 1/2 cup olive oil 1 red onion, sliced 1 medium apple, sliced (I like to use a Pink Lady or Fuji) 1 small red cabbage, sliced Salt 2 cups fresh cranberries 2 cups sugar 1/2 cup cider vinegar Instructions: In a large saute pan, heat the olive oil and saute the red onions with the apples until they are slightly golden, about 5 minutes. Add the red cabbage, season with salt and saute until the cabbage begins to wilt, 5 to 10 minutes. Add the cranberries, sugar and vinegar and cook until the juices reduce and the cabbage looks glossy, about 15 minutes. Chill the cabbage and cranberry mixture overnight. It can be served both warm or cool, according to one's taste. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 47634,"Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers 1 cup dill pickle juice (preferably leftover from a jar of pickles) 1 cup whole sweet piquante peppers from a deli olive bar, such as Peppadews, plus 1/4 cup of the pepper juice Four 1-inch-thick bone-in pork chops 2 orange bell peppers, sliced 1/2 inch thick 1 medium yellow onion, sliced
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, whisked
2 cups panko breadcrumbs 1/4 cup vegetable oil
8 lemon wedges, for serving Instructions: Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through. Preheat the oven to 350 degrees F. Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve. Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops. Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies. Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops. Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 47635,"Pasta Rags and Warmed Salmon 1 cup fresh, ripe tomato 1/2 pound fresh salmon fillet, all skins and bones removed 6 quarts water 2 tablespoons salt 1 pound fresh pasta sheets 6 tablespoons extra virgin olive oil 1/4 cup fresh dill, chopped Salt and ground black pepper to taste Instructions: Seed and dice the tomato and set aside. Cut the salmon into slivers that are paper thin and almost transparent and set aside. Bring the water to a boil and add the salt. When the water returns to the boil add the pasta and cook for between 4 to 6 minutes or until fully cooked but still with a toothy bite. Drain the pasta but reserve 1 cup of the cooking water. Do not rinse the pasta. Toss the pasta in a bowl with the olive oil, add the tomato, salmon and dill and toss again. The heat of the hot pasta will cook the thin pieces of salmon to a delicate finish. Season with salt and plenty of black pepper. If you a prefer a more liquid sauce, some of the hot pasta water may be added to moisten the dish or some whole butter may be added as well. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47636,"Mulled Wine 2 bottles Cabernet Sauvignon 3 lemons, juiced 1/2 cup superfine sugar or more to taste 4 sticks cinnamon 1 tablespoon whole cloves or more, to taste 1 tablespoon whole allspice berries or freshly grated nutmeg 1 orange, sliced 1 lemon, sliced Instructions: In a large saucepan, combine the wine, lemon juice, and sugar. Stir until dissolved. Add the cinnamon, cloves, allspice, or nutmeg, and orange and lemon slices. Heat, but do not boil. Lower the heat and simmer 15 minutes. Strain the wine into heated mugs and serve at once.; ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 47637,"Green Grape Slushies 5 cups (about 1 1/2 pounds) stemmed seedless green grapes 1/2 teaspoon grated lime zest (1 small lime) 3 1/2 cups lemon-lime soda 8 frozen red grape skewers, for garnish (see Cook's Note) Instructions: Add the grapes and the lime zest to a blender; blend on high speed for 2 minutes. Add 1 1/2 cups of the soda and puree for another minute. Pour into a 9-by-13-inch baking pan and freeze for approximately 3 hours, or until frozen. Using a fork, scrape and stir the mixture, forming little shards of frozen grape puree. To serve, scoop the slushie into small juice glasses, top with 1/4 cup lemon-lime soda, and garnish with a red grape skewer. Serve with a spoon and a straw. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47638,"Summer Solstice Sake Sparkler 1 fresh basil leaf, chopped 6 fresh mint leaves 2 lemon twists 2 orange wedges 1/4 English cucumber, seeded and diced, very cold 1 1/2 ounces orange flavored liqueur (recommended: Cointreau) Ice cubes 250 ml bottle sparkling sake Instructions: Put the basil, mint, lemon, orange, cucumber, and orange liqueur in a cocktail shaker. Add the ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour into a chilled Collins glass and top with the sparkling sake. Drink. ","[Sparkling sake, Prosecco, Cava, Brut Ros]" 47639,"Sauteed Mushrooms Canola oil, to coat pan 1 pint cremini mushrooms, stems trimmed, cut into sixths 2 teaspoons finely chopped fresh thyme leaves Kosher salt and freshly ground black pepper Instructions: Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 47640,"Winey Figs, Prosciutto and Ricotta Crostini 1 pint (about 15 to 20) dried figs, preferably Calimyrna 2 cups full-bodied red wine 1 demi-baguette (or half a regular baguette) 1 cup whole milk ricotta 1/4 pound prosciutto Instructions: Preheat oven to 350 degrees F. Using a small knife, trim the stems off the figs and cut the figs in half lengthwise. Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about 20 minutes until figs have absorbed most of the wine and they are tender and fat. Remove figs with a slotted spoon to a bowl and reserve for later. Some reduced wine should remain for sauce; return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let cool slightly. Slice demi-baguette into 1/2-inch slices. Lay the bread slices on a baking sheet and toast lightly in the oven, about 5 minutes. Remove from oven and let cool. Spread a tablespoon of ricotta on each crostini then lay a small piece of prosciutto on top of the cheese. Place fig halves on top of the meat and finish by drizzling the remaining reduced wine on top of the figs. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 47641,"Spaetzle 2 eggs, slightly beaten 1 1/2 cups flour, sifted 1/2 cup milk 1 teaspoon salt 1/4 teaspoon baking powder Instructions: Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spatzle starts to float to the surface, cover the pan and keep covered until the spatzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter. ","[Riesling, Gewrztraminer, Pinot Grigio, Prosecco]" 47642,"Spiced Almonds 1 cup/150 g whole almonds, with their skins 1 teaspoon toasted, ground cumin seed 1 teaspoon hot paprika 2 teaspoons chopped fresh rosemary 2 teaspoons brown sugar 2 teaspoons olive oil Fleur de sel (sea salt) Instructions: Heat the oven to 400 degrees F. Spread the almonds on a baking sheet and toast until darkened and fragrant. Remove and spill into a saute pan. Add the cumin, hot paprika, rosemary, and sugar. Toss the mixture over heat to coat with the oil. Add the fleur de sel and spill onto a baking sheet to cool. Store the spiced nuts in a jar. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47643,"Braised Red Cabbage 1/4 cup peanut oil 1 medium red onion, sliced 1 cup brown sugar 2 Granny Smith apples, sliced 1/2 cup red wine vinegar 2 cups red wine 2 cups orange juice 1 cinnamon stick 3 teaspoons ginger powder Salt and pepper 4 pounds red cabbage, cut into julienne A few gold leaves for decoration (optional ? available at specialty stores) Instructions: Preheat oven to 350 degrees F. Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes. Add red cabbage and continue to cook for about 10 minutes on top of the stove. Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 47644,"Anita's Blueberry Cobbler Nonstick cooking spray 1 (16-ounce) bag (2 cups) frozen blueberries (keep frozen until ready to use) 1 1/2 cups sugar, divided 1 cup all-purpose flour 1 teaspoon baking powder 1/2 cup (1 stick) unsalted butter, melted 3/4 cup milk (regular, lowfat or skim) Ice cream, for plating, optional Blueberries, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with cooking spray.
In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
In a medium bowl, combine the remaining 1 cup sugar, the flour, and baking powder.
In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing. Bake until the top is golden brown, 35 to 45 minutes. Let cool slightly before serving. Spoon the cobbler into bowls and top with ice cream and/or blueberries, if using. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 47645,"Steak Buns with Peanut Sauce 1 tablespoon sambal oelek 1 tablespoon honey
2 teaspoons yellow curry powder
2 teaspoons kosher salt
10 turns black pepper
1 to 2 cloves garlic, minced
One 14-ounce can coconut milk, well shaken before opening 1 pound flank steak
1 cup all-purpose flour 1 cup cake flour
3 tablespoons granulated sugar
1 1/4 teaspoons instant dry yeast
3/4 teaspoon kosher salt
2/3 cup warm water
1 1/2 tablespoons vegetable shortening Neutral oil, for the bowl 1 tablespoon toasted sesame oil, for brushing 3 tablespoons peanut butter, preferably natural/no added sugar 1 tablespoon sambal oelek, plus more for serving 1 tablespoon minced jalapeno (seeds removed) 1 teaspoon soy sauce
Bread and butter pickles, for serving
1 bunch fresh cilantro
Instructions: For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight. For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours. Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes. For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.) Heat a grill or grill pan to medium-high heat. Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle. Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes. Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47646,"Dinner in a Flash (Cod in Parchment) 2 sheets parchment paper - or 2 by 2 foot length aluminum foil 1/2 bunch kale - roughly chopped 1/2 small spaghetti squash, coooked 1 cup leftover ric, cooked 2 (6-ounce) cod fillets 2 teaspoons Dijon mustard 2 tablespoons butter 1 cup white wine (or water) Instructions: Lay out two sheets of parchment or foil. Place half of kale on each piece. Fluff up squash with fork and place half of each on top of kale. Split rice and lay on top of squash. Put fish on top. Smear a bit of mustard on fish and place butter on top. Fold up so loosely sealed and before making a final seal, place wine or water in package. Place in cookie tray in a 400 degree oven and bake for 10 minutes or until paper browns. Serve immediately by opening with scissors. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47647,"Chicken, Avocado Cream and Quinoa Salad-in-a-Jar 3/4 cup red quinoa 1/2 cup cilantro leaves and tender stems, finely chopped, plus sprigs for garnish 1 scallion, thinly sliced
1 tablespoon olive oil Kosher salt 1 firm-ripe avocado, halved, pitted and cut into large chunks 1/4 cup sour cream 3 tablespoons grated Parmesan Juice of 1 lime, plus 1 lime, quartered Pinch cayenne pepper 1 1/2 cups frozen fire-roasted corn, thawed 2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound) 1 cup black bean salsa 1/4 cup roasted and salted pepitas 2 cups tortilla chips, crushed Instructions: Make the quinoa: Bring the quinoa and 1 1/4 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes. Drain off any excess water. Stir in the cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooled, covered and refrigerated for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.) Make the avocado cream: Process or blend the avocado, sour cream, Parmesan, lime juice, 1 to 2 tablespoons water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy. If the corn still has a chill, microwave it for about 1 minute. Assemble the salads: Using four 16-ounce wide-mouthed glass jars with lids, divide the quinoa evenly among the jars, then add the following in separate layers: the corn, chicken, salsa, avocado cream and pepitas. Pack the crushed tortilla chips (about 1/4 cup per salad) and lime wedges in separate small containers for transporting. Just before serving, transfer the jarred ingredients to a large bowl, add the tortilla chips and a squeeze of lime juice and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 47648,"Asian Chicken Salad 10 boneless chicken breasts, halved, skinned and cut into strips 2 tablespoons grated ginger 1 tablespoon minced garlic 1/4 cup rice wine vinegar 3 tablespoons brown sugar 1/2 teaspoon hot sauce 1/4 cup lime juice 1/4 cup canola oil 1 teaspoon Kosher salt 1 lime juiced 1 teaspoon hot sauce 1 teaspoon tamari 1 tablespoon rice wine vinegar 1/3 cup canola oil 2 tablespoons brown sugar 2 ounces ricestick noodles 2 tablespoons sesame oil 1 1/2 cups thin sliced red onions 1 1/2 cups thin, horizontal sliced celery 1 1/2 cups chopped red pepper 1 cup chopped yellow pepper 2 tablespoons tamari 1/2 cup grated jicama 2 cups thin horizontal slices of bok choy 1/2 cup chopped cilantro Instructions: Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours. In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use. Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside. Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 47649,"Cheddar and Apple Grilled Cheese Sandwiches 4 slices sourdough bread 6 slices sharp Cheddar, about 3 ounces Half apple, cored and thinly sliced 2 tablespoon unsalted butter Instructions: Put 2 slices of bread on a cutting board or work surface. Top each with two slices of cheese, the apple slices, a third slice of cheese and another piece of bread. Press down lightly. Heat 1 tablespoon butter in a large skillet over medium-low heat. Add the sandwiches and cook until the bread toasts and the cheese is slightly melted, 3 to 5 minutes. Flip with a spatula and add the remaining tablespoon of butter to the pan. Cook until the other side is toasted and the cheese is melted, about 3 minutes more, adjusting the heat as needed to keep the bread from burning before the cheese melts.? ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47650,"Rouille 1 small green bell pepper, parboiled until tender 1/4 cup canned pimientos, drained and dried 2 small garlic cloves, minced 1/3 cup olive oil Fresh or dried bread crumbs to thicken Salt and freshly ground black pepper Instructions: Puree the parboiled pepper, pimientos, garlic and olive oil until thick. Add enough breadcrumbs so that \rouille\ holds its shape. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 47651,"Korean-Style Matambre 1/2 cup soy sauce 1/4 cup fish sauce 1/4 cup toasted sesame oil 3 tablespoons brown sugar 1 teaspoon red pepper flakes 4 cloves garlic, smashed 2 scallions, thinly sliced One 2-inch piece fresh ginger, peeled and coarsely chopped 1 1/4 pounds flank steak, pounded to 1/4-inch thick 4 large eggs, at room temperature 6 dried shiitake mushrooms, soaked and drained 1 cup prepared kimchi, coarsely chopped 1/2 cup panko 2 scallions, thinly sliced 1 pound sliced bacon Instructions: Combine the soy sauce, fish sauce, sesame oil, brown sugar, red pepper flakes, garlic, scallions and ginger in a large resealable plastic bag. Add the flank steak, seal the bag and massage the marinade into the steak. Marinate in the refrigerator for 2 to 4 hours. Preheat the oven to 375 degrees F. Bring a pot of water to a boil over high heat. Add the eggs and boil for 6 minutes. Remove to an ice bath to cool, then peel the eggs. Thinly slice the mushrooms. Mix together the mushrooms, kimchi, panko and scallions in a bowl and set aside. Remove the steak from the marinade (reserve the marinade) and pat dry. Spread the filling over the steak, leaving a 1 inch border around the edge. Lay the eggs end to end at the edge of the filling closest to you. Pick up the end of the steak with the eggs and roll up to the other side, enclosing the eggs and filling. Lay half the bacon strips next to one another on a work surface so they overlap slightly. Make a second row with the remaining bacon strips, overlapping the ends to make an extra-long rectangle. Place the steak, seam-side down, perpendicular on one edge of the bacon strips and roll the steak with the bacon. Tie a piece of butcher's twine around each strip of bacon to secure it to the steak, then tie a piece lengthwise around the roll. (This can be done a day ahead, covered and refrigerated.) Heat a large ovenproof saute pan or skillet over medium-high heat. Sear the rolled steak on all sides until golden brown, about 8 minutes total. Brush with the reserved marinade and roast in the oven until an instant-read thermometer inserted into the center registers 135 degrees F, about 35 minutes, brushing again with the marinade halfway through. Transfer to a cutting board and let rest for 10 minutes. Slice the steak and serve. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 47652,"Breakfast Quesadilla 3 ounces sausage 4 eggs 3 ounces cheddar 2 (16-inch) tortillas Instructions: Fry sausage in medium frying pan until well brown. Add eggs. Sprinkle with grated cheese. Sandwich between tortillas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 47653,"Grilled Red Snapper with Tropical Fruit Salsa 4 (8-ounce) red snapper fillets 2 limes, juiced 1 teaspoon minced fresh ginger 1 teaspoon coarse ground black pepper 3 tablespoons extra-virgin olive oil 1 1/4 cups tropical fruit salsa Instructions: Preheat a grill. Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes. Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47654,"Aunt TC's Potato Salad Kosher salt and freshly ground black pepper 10 pounds red potatoes 2/3 cup sweet pickle relish
1/2 cup yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika, plus additional for sprinkling
12 large hard-boiled eggs, quartered
1/2 red onion, diced
1/2 green bell pepper, diced
3 to 4 cups mayonnaise Instructions: Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle. Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47655,"Celestial Chocolate Chunk One 16-ounce loaf fresh-baked bread 1 cup brown sugar 5 eggs 1 tablespoon vanilla extract 1 pinch salt 5 cups whole organic milk 2 cups the biggest and finest chocolate chunks 1 childhood memory
A Load of Love (enough to change the world). Instructions: Preheat the oven to 325 degrees F. In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions). In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated. Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.) Eat with good health. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 47656,"Anne Burrell's Braised Lamb Shanks 3 carrots, peeled and cut into 1/2-inch dice Extra-virgin olive oil 3 celery ribs, cut into 1/2-inch dice 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion) 4 cloves garlic Kosher salt 1 (12-ounce) can tomato paste 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice 2 cups hearty red wine 2 tablespoons finely chopped rosemary leaves 10 to 12 thyme branches tied together in a bundle 3 to 4 cups water 4 bay leaves Gremolata, recipe follows 1 orange, zested 1 lemon, zested 1/4 cup finely chopped parsley leaves 1 small garlic clove, minced 2 tablespoons freshly grated horseradish Instructions: Preheat the oven to 400 degrees F. Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it. Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside. Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor. Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half. Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go. Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired, Call yourself a superstar!!! In a small bowl, combine all ingredients and set aside until ready to use. ","[Barolo, Barbaresco, Chianti, Rioja]" 47657,"Pap's Chicken Paprikash 3 pounds chicken (I'm using bone-in thighs) 4 tablespoons paprika Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons chicken fat or butter 1 medium onion, sliced (I'm using yellow) 1/2 head cabbage, sliced 1/4 cup all-purpose flour 1 quart (4 cups) liquid (I'm using chicken stock) 1 cup sour cream 1/4 cup chopped fresh flat-leaf parsley, optional 3 cups all-purpose flour Kosher salt 2 large eggs, beaten 1 cup milk Instructions: For the chicken paprikash: Preheat the oven to 400 degrees F. Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps. Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes. For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil. Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk. Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done. Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.
","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 47658,"Baked Potato Salad 2 pounds red potatoes, skin on, washed 3/4 cup sour cream 1 1/4 cups mayonnaise 1/2 cup white vinegar 1 teaspoon black pepper, freshly cracked 1/2 teaspoon salt 6 pieces bacon, cooked and chopped 4 green onions, sliced thin Instructions: In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes. While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain. Strain bacon fat, reserve 3 Tablespoons in pan. Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt. Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47659,"Mashed Potatoes 5 to 6 medium Yukon Gold potatoes, peeled and cut into chunks 10 to 12 cloves garlic Kosher salt
1/2 cup whole milk 1/2 cup chicken stock
1/4 teaspoon white pepper
4 tablespoons butter
Instructions: In a medium saucepot, combine the potatoes, garlic and 1 tablespoon salt. Add cold water to cover by 2 inches. Bring to a boil and cook until the potatoes are easily pierced with a knife, 15 to 20 minutes. Strain the potatoes and garlic and then rice them back into the pot. Add the milk, chicken stock, white pepper and 1 1/2 teaspoons salt. Place the pot over low heat and stir until the mixture comes together and is heated through. Remove from the heat and mix in the butter until melted in. Serve immediately or wrap in foil and hold in a low oven. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 47660,"Sweet-and-Savory Kale Salad 2 tablespoons pomegranate molasses 2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt
2 large sweet potatoes, peeled, halved and cut into 1/3-inch half-moons One 14-ounce bag frozen pearl onions, thawed and well drained 3 tablespoon olive oil Kosher salt 1 Honeycrisp or Fuji apple, cut into 1/4-inch half-moons
Half 5-ounce container baby kale
1/4 cup pomegranate seeds
Instructions: Preheat the oven to 425 degrees F. For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.) For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly. Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing. Sprinkle the salad with the pomegranate seeds before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47661,"Chicken Piccata 2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped Instructions: Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47662,"Chicken with Chunky Lemon Sauce 1 whole chicken, cut-up into 8 pieces 6 lemons 3 tablespoons extra-virgin olive oil 2 tablespoons fresh minced Italian parsley 1 teaspoon salt 1/4 teaspoon pepper Instructions: Preheat broiler. Season the chicken and place chicken pieces, skin side down, onto a broiler pan. Broil the chicken, turning the pieces over once, cooking until the chicken is browned and cooked through, about 20 minutes. Slice off 1 end of each of 3 lemons. With a sharp knife, supreme lemons: in a downward motion, peel away rind and pith. Separate segments of lemon wedges from skin and put in a bowl. Squeeze out juice from leftover skins. Juice the other 3 lemons into same bowl. Add oil, parsley, salt, and pepper. Once chicken is cooked, remove from the broiler and cover with sauce. Return to broiler and cook for 5 minutes. Remove and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]" 47663,"Goat Cheese, Apple and Bacon Canapes 1 Kellogg's? Eggo? Minis Buttermilk Pancake 1 ounce goat cheese, cut into 4 slices 8 thin slices tart green apple (about ? of small apple) 1 slice bacon, crisp-cooked and drained 2 teaspoons honey Dash freshly ground black pepper Instructions:

1. Prepare Kellogg's&regl Eggo® Minis Buttermilk pancakes according to package directions. Arrange on serving plate.
2. Top pancakes with goat cheese and apple slices. Cut bacon into 4 pieces. Top each pancake stack with bacon piece. Drizzle with honey. Sprinkle with pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47664,"Pork Chops with Apple Bacon Salad 2 tablespoons grapeseed oil Four 8 to 10 ounce pork chops 1 tablespoon salt 1/2 teaspoon ground pepper 1 tablespoons grapeseed oil 1 cup apple (1/2-inch diced) 1/4 cup cooked bacon (medium dice) 1/4 cup red onion (julienne) 1 teaspoon salt 1/4 cup white balsamic vinegar 1 teaspoon sugar 2 tablespoons butter 1/4 cup celery leaves Instructions: For the pork chops: Mix together the juice, salt and 1 gallon cold water. Submerge the pork chops and let brine in the refrigerator overnight. In a large saute pan over high heat, warm the oil. Then sprinkle the chops with the salt and pepper. Add the chops to the warmed oil, and then reduce the heat to medium. Sear the chops until browned, 4 to 5 minutes on the first side, and then flip and repeat the process on the second side. After cooking on the second side, remove the pork from the pan and drain out excess oil from the pan. To prepare the apple bacon salad: Return the pan to medium-high heat. Then add the oil, apples, bacon, onions and salt to the pan. Cook for 6 to 7 minutes, stirring throughout. Add the balsamic and sugar, and then reduce the vinegar for 2 minutes. After reducing, remove the pan from the stove and stir in the butter until smooth. Add the celery leaves. Serve the chops with a choice of sides and finish with the apple bacon salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47665,"Spicy Mango Molasses Glazed Tuna Garnished with Citrus Braised Wild Fennel 4 ounces julienned wild fennel, 1 cup orange juice, plus 1 cup Salt 4 ounces mango, finely chopped 2 tablespoons sugar 2 tablespoons lime juice 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon hot red pepper sauce 8 ounces tuna Salt and pepper Oil 8 (1/4-inch) slices baguette bread Instructions: Submerge fennel in small pot with 1 cup orange juice. Season with salt. Cover pot and cook over medium high flame until tender, about 5 to 10 minutes. In a small kettle mix chopped mango, sugar, remaining 1 cup orange juice, lime juice, cinnamon, nutmeg, salt and hot red pepper sauce. Heat rapidly, and then reduce to a simmer. Cook for about 20 to 30 minutes. Season tuna, to taste, with salt and pepper. Add oil to skillet and preheat over medium flame. Sear both sides of tuna. Cook until tuna is about medium done. Remove from heat and slice into 8 slices. Grill or toast baguette bread. Spread 1 side of each slice with spicy mango molasses. Arrange seared tuna and braised wild fennel on top of the bread. Glaze the top of the sandwich with mango molasses. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47666,"Chefs Salad with Applewood Smoked Bacon Turkey and Tomato-Y French Dressing 1 head iceberg lettuce, chopped Cooked turkey tenderloin, diced, about 12 ounces 1 cup diced Cheddar 1 cup diced ham 1 cup shredded carrots 1/2 cup sliced black olives 1/4 cup diced red onion 2 hard boiled eggs, halved or quartered 1 (10-ounce) can condensed cream of tomato soup 1/2 cup reduced-sodium chicken broth or water 1/4 cup sherry vinegar 1 teaspoon paprika 1 teaspoon dry mustard Salt and freshly ground black pepper Instructions: Arrange lettuce on a serving platter and top with turkey, Cheddar, ham, carrots, olives, and onion. Arrange eggs alongside the edges of platter. In a medium bowl, whisk together soup, broth, vinegar, paprika, and dry mustard. Season to taste with salt and black pepper. Pour some of the dressing over the salad and reserve the extra to serve alongside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47667,"Chipotle and Rosemary Roasted Nuts Vegetable oil 3 cups whole roasted unsalted cashews (14 ounces) 2 cups whole walnut halves (7 ounces) 2 cups whole pecan halves (7 ounces) 1/2 cup whole almonds (3 ounces) 1/3 cup pure maple syrup 1/4 cup light brown sugar, lightly packed 3 tablespoons freshly squeezed orange juice 2 teaspoons ground chipotle powder 4 tablespoons minced fresh rosemary leaves Kosher salt Instructions: Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again. Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature for up to a week. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47668,"Cranberry Cupcakes 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/8 to 1/4 teaspoon freshly grated nutmeg 6 tablespoons unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg, at room temperature 1 teaspoon vanilla extract 1/2 cup sour cream 1/2 cup canned whole-berry cranberry sauce 2 sticks unsalted butter, at room temperature 3 cups confectioners' sugar 1/4 cup canned whole-berry cranberry sauce 1/2 teaspoon vanilla extract Pinch of salt Dried cranberries, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes. Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely. Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 47669,"Tomato Pop Micheladas 24 ounces tomato juice 3 tablespoons celery salt
1 tablespoon chipotle hot sauce
1 tablespoon fresh thyme leaves 1 tablespoon Worcestershire sauce
1/4 teaspoon prepared horseradish
Juice of 1 lime 2 jalapenos, thinly sliced
1/4 cup chili powder
1 lime, cut into wedges
8 bottles Mexican beer, cold
Instructions: In a pitcher, combine the tomato juice, 1 tablespoon of the celery salt, hot sauce, thyme, Worcestershire, horseradish and lime juice; stir well. Pour the mixture into a 10-piece ice pop mold, about 1/8 inch from the top. Place 2 to 3 jalapeno slices on the sides of the pops in each mold. Freeze for 8 hours or overnight. Gently release the pops from molds. Mix the remaining 2 tablespoons celery salt and the chili powder on a plate. Rub the rims of 8 large beer glasses with the lime wedges and then dip them into the spice mix. Pour the beer into the glasses. Place the ice pops in the beer with the ice pop stick pointing upwards. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 47670,"The Chewy Gluten Free 8 ounces unsalted butter 11 ounces brown rice flour, approximately 2 cups 1 1/4 ounces cornstarch, approximately 1/4 cup 1/2-ounce tapioca flour, approximately 2 tablespoons 1 teaspoon xanthan gum 1 teaspoon kosher salt 1 teaspoon baking soda 2 ounces sugar, approximately 1/4 cup 10 ounces light brown sugar, approximately 1 1/4 cups 1 whole egg 1 egg yolk 2 tablespoons whole milk 1 1/2 teaspoons vanilla extract 12 ounces semisweet chocolate chips Instructions: Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour.
Preheat the oven to 375 degrees F.
Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47671,"Beef and Bean Sprout Stir-Fry 1 egg white, slightly beaten 5 teaspoons soy sauce, divided 3 teaspoons cornstarch, divided 1/8 teaspoon ground ginger 1/8 teaspoon garlic powder 1/8 teaspoon salt Pinch white pepper 1 pound boneless beef sirloin, cut into thin strips 1/2 cup cold water 1 tablespoon oyster sauce, optional 1/2 teaspoon instant chicken bouillon granules 1/4 cup vegetable oil, divided 1 cup sliced fresh mushrooms 1/2 cup sliced green onion (1-inch) 1 (14-ounce) can bean sprouts, drained 1/2 cup sliced water chestnuts Hot cooked rice, for serving Instructions: Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes. Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside. Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 47672,"Mole Rojo Salt 16 assorted chicken pieces, bone in and skin on 1 pound tomatoes 2 large white onions, halved, divided 8 cloves garlic, unpeeled, plus 4 cloves, peeled 1/2 pound ancho cl 1/4 pound guajillo cl 3 tablespoons vegetable oil, divided 2 ounces pecans 2 ounces peanuts, roasted and unsalted 4 tablespoons brown sesame seeds 1 to 2 inches Mexican canela 8 black peppercorns 4 whole cloves 1 tablespoon dried Oaxacan oregano or marjoram 7 ounces Mexican chocolate Sugar Instructions: In a large stockpot, bring salted water to a boil. Add the remaining onion and garlic. When the water is at a fast boil, it is time to add the chicken pieces. Reduce the heat to medium and let the chicken cook until done, about 25 minutes (it will be floating on top). Check for doneness, remove and reserve. Strain the broth and reserve for the mole.
On a comal (flat griddle) or griddle set over medium-high heat, dry-roast the tomatoes, 2 onion halves and 8 cloves unpeeled garlic, about 15 minutes. The garlic will be ready sooner-when it shows brown spots, remove.
Remove the stems, seeds and veins from the chiles. Dry-roast the chiles on a dry comal. Transfer to soak in hot water, no more than 15 minutes. Heat 1 1/2 tablespoons oil in a skillet and saute the pecans and peanuts. When golden, add the sesame seeds, canela, peppercorns, cloves and oregano. Remove from the heat.
Transfer the chiles into the blender and add enough water to blend. Process until smooth, strain and reserve.
Heat the remaining 1 1/2 tablespoons oil in a large cazuela (Dutch oven) set over medium-low heat and pour the cl puree over the oil. Fry for 5 to 10 minutes. Blend the roasted tomatoes, onions and garlic and pass through a sieve. Stir into the cl paste and let the mole simmer until thickened and reduced by 3/4. Add the chocolate, 1 1/2 cups reserved chicken broth, and salt and sugar, to taste. (This will be determined by the taste of the cook, the ripeness of the tomatoes and the brand of chocolate used.) Let the sauce simmer, stirring occasionally, until the mole covers the back of a spoon. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 47673,"Texas Chili 5 California chiles 5 guajillo chiles 5 pasilla chiles 5 cloves garlic 1/4 cup fresh oregano leaves 2 pounds heirloom tomatoes 1 cup oatmeal 1/4 cup ground cumin 1/4 cup paprika 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon crushed red pepper flakes 3 pounds ground beef chuck 1 pound ground beef top round 1 onion, chopped
7 cloves garlic, diced
Instructions: For the cl sauce: Cover the California chiles, guajillo chiles and pasilla chiles with water in a medium saucepan and soak for 2 hours. Add the garlic and simmer until tender, about 30 minutes. Blend small batches at a time in blender, adding some fresh oregano each time. Strain through a medium-mesh strainer. For the stewed tomatoes: Simmer the heirloom tomatoes whole in a large uncovered pot over medium heat until they are broken down and have released some of their liquid, about 45 minutes. Let cool slightly and then puree with an immersion blender. For the chili spices: Combine the oatmeal, cumin, paprika, salt, black pepper, cayenne pepper and red pepper flakes in a bowl. Set aside. For the chili: Preheat the oven to 350 degree F. Mix together the chuck, top round, onion and garlic in a Dutch oven. Cook in the oven, stirring occasionally, until brown. Add the chili spices to the ground beef mixture and cook 20 minutes more. Then add the stewed tomatoes and cl sauce. Cook until an instant-read thermometer register 160 degrees F, about 1 hour. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 47674,"Hazelnut Coffee Martini 1 ounce hazelnut liqueur, such as Frangelico 1 ounce coffee liqueur, such as Kahlua
2 ounces vodka
1 ounce heavy cream
2 teaspoons chocolate shavings, for garnish
Instructions: To a cocktail shaker filled with ice, add the hazelnut liqueur, coffee liqueur, vodka and cream. Shake vigorously for 1 minute, then strain into 4 digestif glasses. Top with chocolate shavings. ","[Brunello di Montalcino, Barolo, Syrah]" 47675,"Deli Pasta with Salami 1 pound Perciatelli 1 (10 ounce) package thawed frozen petite peas 1/4 cup chopped onion 1/4 cup olive oil 4 ounces Genoa or other hard salami (in a chunk or in slices), julienned into 1/4 inch strips 2 ripe tomatoes, seeded and finely diced Salt and freshly ground black pepper Grated Parmesan cheese Instructions: Bring large pot of salted water to a boil. Add pasta and cook until almost done; add peas and continue to boil, 1 to 2 minutes or until pasta is cooked through and peas are tender. While this is going on, cook onions in olive oil until tender. Cut salami into thin slices and then julienne into 1/4 inch strips. Drain pasta and peas and toss with onions, salami and tomatoes. Toss to combine well, season with salt and pepper and serve with lots of freshly grated Parmesan cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 47676,"Vegetarian Cuban Black Beans 2 1/2 cups dried black beans Fail-Proof Brown Rice, recipe follows 9 cups water, plus more for soaking beans 2 tablespoons olive oil, divided 1 1/2 cups chopped onion 1 1/2 cups seeded, chopped green bell pepper 3 tablespoons minced garlic or pickled garlic Kosher salt and freshly cracked black pepper 1 teaspoon oregano, dried 1 teaspoon ground cumin 1 bay leaf 2 tablespoons distilled white vinegar 3/4 dry Spanish wine 1 1/2 cups brown rice 1 egg white, beaten 3 cups water 1/2 chicken bouillon cube Olive oil Instructions: Add the beans to a large bowl, cover with water and let stand overnight. Drain and discard the water or cook in a pressure cooker for 18 to 25 minutes (do not discard the water if using the pressure cooker). In a large Dutch oven, add the beans, 9 cups of water and 1 tablespoon of olive oil. Cover and bring to a boil over medium heat. Simmer for 1 hour until the beans are fork tender. In a separate Dutch oven add the onion, green pepper, garlic and the remaining 1 tablespoon of olive oil and saute until opaque. Season with salt and pepper, to taste. (If using a pressure cooker, do not use the pressure cooker to saute the beans any further. Use a heavy pot or a Dutch oven.) Add the cooked beans, to the pot with the onion mixture, along with the oregano, cumin, bay leaf, vinegar and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Add additional salt and pepper, to taste. Transfer the beans to a serving bowl and serve over the Fail-Proof Brown Rice. Preheat the oven to 350 degrees F. In a medium skillet, add the brown rice and the egg white, stirring constantly over medium heat, until the mixture is dry. Mix the water and bouillon cube in a medium bowl. Add a small amount of olive oil to a deep, large baking dish. (Cook's Note: I recommend a clear baking dish so you can monitor the water absorption). Pour the bouillon water, rice and egg mixture into the baking dish. Put the dish in the oven, and do not interrupt the cooking process. After 30 minutes, cover with foil and continue to cook for 30 more minutes, a total of 1 hour. Remove from oven, fluff with fork and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47677,"Meat and Cheese Antipasticks 2 pounds Italian \pick-up\ sausages such as mini-sopressata, abruzzese, calabrese sticks, see cook's note, or 1 pound chunk Genoa salami cubed into 16 pieces and 1 pound slicing pepperoni, cut into 16 pieces 1 1/2 pounds provolone, cut into 16 chunks 16 pepperoncini, jarred or from bulk bin 1 package 8-inch bamboo skewers Instructions: For meat and cheese antipasticks, cube Italian sausages or salami and pepperoni into bite size chunks. Cut provolone into bite size chunks. Skewer meat and cheese and arrange on a platter. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 47678,"Elda's Famous Zeppole 1/2 cup sugar 2 tablespoons ground cinnamon 1 quart milk Good pinch salt 1 stick unsalted butter 2 cups semolina flour 1/2 cup all-purpose flour Olive oil, for frying 1/2 cup honey, for dipping Zest of 1 lemon Instructions: Stir together the sugar and cinnamon and set aside. Combine the milk, salt and butter with 1 quart water in a medium saucepan. Bring to a boil, and then quickly remove from the heat and stir in the flours until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator. Pour 2 inches of olive oil into a frying pan and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Roll out the dough into thin strips and shape as you like, and then carefully fry in batches. Turn the zeppole once when golden and puffed, and then drain on paper towels. Dip in the honey and dredge in the cinnamon-sugar. Arrange on a platter, garnish with the lemon zest and serve immediately. ","[Prosecco, Moscato, Vin Santo, Riesling]" 47679,"Couscous Salad 2 cups chicken stock 10 ounces instant couscous 1 teaspoon salt 1/2 teaspoon freshly ground cinnamon 1/4 cup extra-virgin olive oil 1 lemon, zested and juiced 1 small red onion, peeled, diced 1 large cucumber, peeled, seeded, diced 1 red bell pepper, cored, seeded, diced 1 bunch green onions, minced 1/4 cup cilantro leaves Freshly ground black pepper Instructions: In a saucepan, bring the chicken stock to a boil. Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely. In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47680,"Chicken and Broccoli Alfredo 1/2 of a 16 ounce package linguine 1 cup fresh or frozen broccoli flowerets 2 tablespoons butter 4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request?) 1/2 cup milk 1/2 cup grated Parmesan cheese 1/4 teaspoon ground black pepper Instructions: Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the chicken is cooked through, stirring occasionally. Serve with additional Parmesan cheese. Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken. Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above, until the shrimp are cooked through. Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti. You can substitute spaghetti or fettuccine for the linguine in this recipe. Cost per recipe: $7.86 ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]

" 47681,"Steak with Smothered Caramelized Onion (Bistec Encebollado) 2 pounds beef tenderloin, choice grade, trimmed of fat 1/2 cup olive oil, divided, plus 2 tablespoons 2 tablespoons minced garlic Dash dried oregano leaves 3 tablespoons adobo seasoning (equal parts garlic powder, onion powder, ground cumin, and salt)*, divided 2 large white onions, sliced in rings 1/4 cup distilled white vinegar 1 cup chicken stock 1 stick unsalted butter Instructions: Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini. In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours. In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm. In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat. To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately. ","[Malbec, Syrah, Tempranillo, Garnacha]" 47682,"Sour-Cream Shortcakes with Fresh Berries 2 cups (10 ounces/315 grams) all-purpose (plain) flour 1/2 cup (4 ounces/125 grams) sugar 1 teaspoon baking powder 1/2 teaspoon baking soda (bicarbonate of soda) 1/2 teaspoon of salt 6 tablespoons (3 ounces/90 grams) chilled butter, cut into small pieces 1 cup (8 ounces/250 grams) sour cream 1 egg 1 quart (1 pound/500 grams) mixed berries such as blackberries, blueberries, strawberries and/or raspberries 1 to 2 tablespoons sugar, or to taste 1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream 1/2 teaspoon vanilla extract (essence) Instructions: Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.
To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.
Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.
Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47683,"Warm Chocolate Cake with Mixed Berry Coulis 3 ounces bittersweet chocolate, finely chopped 3 tablespoons unsalted butter 3 tablespoons cocoa powder 3 egg whites 3 tablespoons granulated sugar 1/2 pint raspberries 1/2 pint blueberries 1/2 pint strawberries 3 tablespoons sugar 1 tablespoon fresh lemon juice 1 tablespoon framboise, Grand Marnier or orange juice Instructions: Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes. Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill. Yield: 4 servings ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 47684,"Masa Corn Cakes with Poached Eggs 2 large ripe tomatoes (about 1 pound), finely diced 1/4 small white or red onion, finely diced 1 jalapeno pepper, finely chopped (remove seeds for less heat) 1/4 cup chopped fresh cilantro Kosher salt 2 cups whole milk 3 tablespoons unsalted butter, sliced 2 cups masa harina corn flour Kosher salt 2 teaspoons sugar 1/3 cup crumbled queso fresco or feta cheese, plus more for garnish 2 tablespoons extra-virgin olive oil 8 large eggs 1 tablespoon white vinegar 1 Hass avocado, chopped, for garnish Instructions: See how to poach eggs Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl. Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs. Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs. Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47685,"Butternut Squash and Apple Soup 2 tablespoons unsalted butter 1 1/2 cups sliced leeks, white parts only 1 tablespoon minced garlic 6 cups peeled and roughly diced butternut squash 3 cups peeled and roughly diced apples 2 teaspoons Toasted Spice Rub, recipe follows 6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water Sea salt, preferably gray salt 1 cup chopped Spiced Candied Walnuts, recipe follows, optional 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon black peppercorns 1 1/2 teaspoons crushed red pepper flakes 1/4 cup pure California chili powder (about 1-ounce) 2 tablespoons kosher salt 2 tablespoons ground cinnamon Peanut or canola oil 4 cups walnut halves 1 cup confectioners' sugar, sifted 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon Pinch salt, or more to taste 1/4 teaspoon freshly ground black pepper Instructions: Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance. Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute. Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes. Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt. Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately. In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Yield: about 1 cup In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F. Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly. Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly. In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks. Yield: 4 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47686,"Pasta del Magnifico alla Garga 1 cup heavy cream 2 tablespoons cognac or dry sherry 1 lemon, zested 1 large navel orange, zested 1/2 teaspoon coarse salt 2 tablespoons fresh mint, chopped, about 3 sprigs 12 leaves fresh basil, shredded or torn 1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente 1/2 cup grated Parmigiano-Reggiano Instructions: In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 47687,"Garlicky Tomato-Pepper Dip 1 small ripe tomato, roughly chopped 1/2 small red bell pepper, seeded and roughly chopped 2 tablespoons mayonnaise 2 tablespoons packed fresh tarragon leaves 1 small clove garlic Kosher salt Instructions: Blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth. Refrigerate in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 47688,"Kofta Chalao 1 1/2 pounds ground beef 2 teaspoons breadcrumbs
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
2 cloves garlic, chopped
1 medium onion, finely chopped
1/4 bunch cilantro, chopped
Salt and black pepper
6 teaspoons cooking oil 1 medium onion, chopped
2 cloves garlic, chopped
1/3 cup tomato paste
1/3 cup yellow split peas
1 teaspoon ground coriander 1 teaspoon paprika
1 teaspoon ground turmeric
8 to 10 dried plums
2 small sweet peppers, chopped
2 plum tomatoes, chopped
1/4 bunch cilantro, chopped
Salt and black pepper 6 cups cooked white basmati rice (chalao) Instructions: For the kofta: Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro and 1 teaspoon each salt and pepper. Form the mixture into 1-ounce balls. For the sauce: Heat the oil in a pot. Fry the onions until translucent. Add the garlic and 2 1/2 cups water; bring to a boil. Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper. Add the kofta, then cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes. Serve with the basmati rice. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 47689,"Cold Strawberry Soup 2 pints strawberries, washed and hulled 1 cup half and half 1 cup sour cream 1/3 cup sugar 2 tablespoons lemon juice Instructions: In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill. Serve with garnish of mint leaves ","[Chardonnay, Sauvignon Blanc, Riesling]" 47690,"Frogmore Stew 3 quarts water 1 (12-ounce) bottle beer 1 teaspoon black peppercorns 2 teaspoon crab boil seasoning (recommended: Old Bay) 2 bags frozen corn kernels 1 head celery, 1-inch dice 1 large onion, 1-inch dice 7 pounds red potatoes, quartered 2 pounds smoked sausage, cut into 1-inch pieces 2 pounds shrimp, peeled, deveined Instructions: Bring water and beer to a boil in a stockpot. Add peppercorns and crab boil seasoning. Add corn, celery, onion and potato and cook 12 to 15 minutes. Add sausage and shrimp and cook 15 minutes more. Serve in bowls with cooking broth. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 47691,"Chicken Soup with Trahana (Homemade Dried Pasta) 1 tablespoon olive oil 2 medium onions, small dice 6 cloves of garlic, minced 1 gallon chicken stock 1 recipe trahana, recipe follows 1 1/2 cups whole milk, warmed 1 1/2 cups yogurt 1 teaspoon lemon juice 1 1/4 pounds cracked bulgur wheat 1/4 cup all-purpose flour 1/4 cup semolina 13 eggs, slightly beaten 1/2 tablespoons gray salt** and freshly ground black pepper, to taste (See Cook's Note) Instructions: Heat a little olive oil in a pot and saute the onions and garlic. Cook until onions are translucent. Add into chicken broth and bring to a boil. Add trahana and cook until tender. Season with salt and pepper. Serve with garlic toast. Combine in a large bowl, the milk, yogurt, and lemon. Cover it and let stand overnight to sour. Next day, in large pot mix the bulgur, flour, and semolina in a bowl and blend in the soured milk-yogurt mixture and eggs. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring with a wooden spoon. Season with salt and pepper. Let sit for 20 minutes. Place large spoonfuls of the mixture on a baking sheet and place in an oven preheated to 150 degrees and let dry for 8 hours. When dry, place in a food processor and pulse to break into pebbles. Store in jars in a dry cool place. Use like rice and pasta and in soups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47692,"Bacon Basil Shrimp on a Stick 24 extra large shrimp (about 1 1/2 pounds), peeled and deveined 24 fresh basil leaves 24 thin strips bacon, each 6 to 7 inches long Instructions: Hold a shrimp into a straight position in your left hand (or right hand, if you're left handed). Starting at the tail end, insert a skewer running the length of the shrimp. Place a basil leaf on the \back\ (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way. Set up the grill for direct grilling and preheat to high. Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs to ensure even cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47693,"Raspberry Crumble Bars 2 sticks butter, softened, plus more for the pan 2 1/4 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup light brown sugar 1 cup rolled oats 1/4 teaspoon fine sea salt 1 egg, beaten 1 cup Raspberry Preserves, recipe follows 1 quart raspberries 1 tablespoon lemon juice 1 3/4 cup sugar Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside. Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves. Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars. Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough. Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly. Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 47694,"Crispy Deep-Fried Pizza Canola oil, for frying (amount determined by vessel used) 1 recipe Perfect Pizza Dough, recipe follows 2 tablespoons dried oregano 2 tablespoons chopped fresh basil leaves 1 cup pizza sauce 2 ounces whole pepperoni 4 ounces mozzarella cheese, coarsely shredded 1 teaspoon water 1/4 cup grated Parmesan 8 fresh basil leaves, for garnish 2 1/2 cups all-purpose flour 2 tablespoons olive oil, plus more for bowl 1 teaspoon sugar 1 teaspoon sea salt 1 tablespoon active dry yeast 1 cup warm water (110 to 115 degrees F) Instructions: Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep. Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal. Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves. Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour. Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47695,"Rich and Creamy Cheesecake 1 tablespoon unsalted butter, melted 1 tablespoons graham cracker crumbs 2 pounds regular cream cheese 1 1/4 cups sugar 4 large eggs 1 teaspoon lemon zest 2 teaspoons vanilla extract 1/4 cup heavy cream 1/4 cup sour cream Instructions: Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath. Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand. Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 47696,"Spanish Rice 2 tablespoons Pure Wesson? Canola Oil 1/2 cup chopped yellow onion 1-1/4 cups instant white rice, uncooked 1 can (14 oz each) reduced-sodium chicken broth 1 can (10 oz each) Ro*Tel? Mild Diced Tomatoes & Green Chilies, drained 1/4 teaspoon chili powder 1/4 teaspoon ground cumin Instructions:

1. Heat oil in medium saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
2. Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 47697,"Margherita Pizza 2 cups all-purpose flour, plus more for kneading and dusting 1 packet Fleischmann's? Pizza Crust Yeast 1 1/2 teaspoon sugar 3/4 teaspoon salt, plus more for sprinkling 3 tablespoons olive oil, plus more for drizzling 2/3 cup warm water (120 to 130 degrees F) 1 to 1 1/2 cups tomato sauce 6 ounces buffalo mozzarella, sliced Fresh basil leaves, for sprinkling Freshly ground black pepper Instructions: Combine the flour, undissolved yeast, sugar and salt in a large bowl. Stir in the oil and 2/3 cup of water.
   Transfer to a lightly floured surface and knead the mixture, adding more flour if the dough is too sticky, until the surface is smooth and elastic, 4 to 6 minutes. Cover and let rest for 10 minutes.
   Preheat the oven to 425 degrees F. Drizzle a rimmed sheet pan or pre-heated pizza stone with oil. Roll out the dough and place it on the pan. Top with the tomato sauce, mozzarella, basil, salt, pepper and a bit more oil.
   Bake the pizza until the crust is golden and the toppings are bubbling, about 15 minutes, depending on the size and thickness of your crust. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47698,"Fiori Di Zucchine: Fried Zucchini Flowers 12 zucchini flowers 12 anchovy filets 1 pound mozzarella, sliced and cut into narrow strips 2 eggs, beaten 1/2 cup all-purpose flour 1/2 cup white wine Extra-virgin olive oil for frying Salt Instructions: With a dry dishtowel, gently brush off any dirt on the flower. Do not rinse with water. Stuff the zucchini flowers with an anchovy filet and a strip of mozzarella. Gently squeeze the flower petals to seal the stuffing inside. For the batter: Mix the eggs, all-purpose flour, and wine together until the consistency is smooth and even. Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F. Gently coat the stuffed zucchini flowers in the batter. Fry the zucchini flowers in batches in the oil until golden brown. Place them on paper towels to absorb the excess oil, and immediately season with salt. Serve. ","[Prosecco, Vermentino, Sauvignon Blanc, Albari?o]" 47699,"Three Bean Turkey Chili 2 tablespoons olive oil 2 pounds ground turkey (not lean)
   Kosher salt and freshly ground black pepper
   4 cloves garlic, chopped
   2 stalks celery, chopped
   1 large onion, chopped
   3 tablespoons cl powder
   2 tablespoons tomato paste
   One 28-ounce can diced tomatoes
   One 15-ounce can pinto beans, rinsed and drained
   One 15-ounce can kidney beans, rinsed and drained
   One 15-ounce can black beans, rinsed and drained
   One 4-ounce can diced green chiles (mild, medium or hot, as desired)
   2 cups chicken broth
   1 cup shredded pepper Jack or sharp Cheddar, for topping
   1 cup sour cream, for topping
   1 cup sliced scallions, for topping
   Instructions: Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the cl powder and tomato paste and cook, stirring, 1 minute. Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes. Serve the chili topped with the cheese, sour cream and scallions. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 47700,"Green Salad Vinaigrette 8 to 10 cups salad greens or mesclun mix 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Place the salad greens in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47701,"Filet Mignon with Mustard Cream and Wild Mushrooms 3 tablespoons unsalted butter 1 pound mixed wild mushrooms, such as shiitake and cremini, trimmed Kosher salt and freshly ground pepper 4 (6-ounce) beef fillets, about 1 1/2 inches thick 1 shallot, finely chopped 2 tablespoons grainy mustard 1 cup heavy cream 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish, optional Instructions:
3. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
4. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
5. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 47702,"Brown Sugar Bourbon Ribs with Grilled Sweet Potatoes 4 medium sweet potatoes, pierced with fork 4 pounds pork baby back ribs 1 cup McCormick? Grill Mates? Brown Sugar Bourbon BBQ Sauce Instructions: Microwave sweet potatoes on HIGH 7 minutes or until almost tender, turning sweet potatoes over halfway through cooking. Let stand 2 minutes. Cut sweet potatoes into wedges. Grill ribs over indirect medium heat with lid closed 1 to 1 1/2 hours or until tender, turning occasionally. Brush with some of the BBQ Sauce during last 10 minutes of cooking. Grill sweet potatoes over medium heat 2 minutes per side or until lightly browned, brushing with remaining BBQ Sauce. ","[Bourbon, Merlot, Cabernet Sauvignon, Zinfandel]" 47703,"Haupia Macadamia Nut Bread Pudding 15 croissant, preferably 1 day old 5 eggs 1 1/2 cups evaporated milk 1 1/2 cups coconut milk 1 cup sugar, granulated 1 quart water 1/2 cup coconut, shredded 1/2 cup chopped macadamia nuts Instructions: Preheat oven to 300 degrees F. Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes. Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 47704,"Strawberry-Rhubarb \Nothing\ Soup: Zupa Nic 1 pound cleaned rhubarb 3/4 cup sugar 2 pints strawberries, hulled and pureed 2 cups orange juice 1/4 cup lemon juice 1/4 cup sugar 1/2 cup milk 1/2 cup cream 1/2 vanilla bean, scraped 3 egg yolks 1/4 cup sugar 1/2 cup buttermilk Instructions: Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree. For the syrup: Bring ingredients to a boil. Set aside to cool. For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise. Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.) ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 47705,"Bananas Foster 1/2 stick butter 6 tablespoons brown sugar 4 bananas 1 tablespoon light rum 2 tablespoons brandy 8 scoops vanilla ice cream, for serving Instructions: Cook butter and sugar in a large skillet over medium heat until melted. Meanwhile, slice bananas in half lengthwise. Add to skillet and cook until bananas are tender, about 2 minutes. Carefully add rum and brandy and ignite. Spoon sauce gently over the bananas a few times and then serve immediately over vanilla ice cream. ","[Chardonnay, Moscato, Riesling]" 47706,"Ahi Tuna Cadiz 2 tablespoons Japanese bread crumbs (panko) 1 (2 1/2-ounce) link chorizo, finely chopped 1 (7 ounce) ahi tuna fillet 2 tablespoons extra-virgin olive oil 1 clove garlic, sliced 2 tablespoons sherry vinegar (recommended: Jerez) 2 tablespoons dry white wine 2 ounces butter Salt and freshly ground black pepper Pan-fried Red Potatoes, recipe follows 2 medium-sized red potatoes Salt and freshly ground black pepper 2 ounces olive oil Instructions: In a shallow platter, combine the bread crumbs and chorizo pieces, mixing to distribute evenly. Cut the tuna into 2-inch thick slices. Press only 1 side of each tuna fillet into the bread crumb mix. In a saute pan over medium heat, add 1 tablespoon of oil. Sear the breaded side of the fillet. Turn over and sear the other side for 2 minutes (keeping it rare) and reserve. To the pan, add the remaining olive oil and saute the garlic until fragrant. Pour in the vinegar and white wine, and reduce the liquid by half. Whisk in the butter and remove the pan from the heat. Season with salt and pepper. To serve, place the potatoes on the center of a plate, stack the tuna fillet on top and add sauce lightly over and around the tuna. In a small saucepot, add the red potatoes and enough water to cover and add a generous amount of salt. Bring to a boil, then reduce to a simmer. When the potatoes are tender, strain and allow to cool. Cut the cooled potatoes in half. Heat the oil in a small saute pan over medium-high heat and then add the potato halves, cut side down. Cook until golden on 1 side, then turn over and cook the other side. Drain onto paper towels, season with salt and pepper, and reserve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 47707,"Surf and Turf Scallops, Peas, Corn and Bone Marrow 1 1/2 cups green English peas 1 1/2 cups fresh favas 6 whole yellow corn on the cob Splash cream Salt and freshly ground black pepper 5 carrots 2 small yellow onions 3 tablespoons unsalted butter 1/2 cup fresh favas 1/2 cup English peas 5 marrow bones, marrow removed from bone 1/4 cup all-purpose flour 1/2 tablespoon Aleppo chili pepper Vegetable oil 1/2 pound cleaned fresh scallops 1 lemon 3 oranges 1 package micro mix Maldon sea salt Instructions: Bring a pot of salted water to a boil, make sure that there is an ice bath ready. Blanch the peas and favas separately. Drain and immediately add them to an ice bath; Remove kernels from the corn cobs and reserve the cobs. Add the cobs to a pot with water and cook for 25 minutes to create a quick stock. Next, run the corn through a juicer, strain the liquid and heat slowly in a stainless pot. Add a touch of cream to reinforce the sauce, season with salt and pepper and set aside. Next, finely dice the carrots and onions. Add the butter to a saute pan over medium heat and add the carrots, onions, favas, peas. Cook until tender. Stir in some of the corn stock to make a sauce. Remove from the heat, season with salt and pepper and reserve.; Combine the flour and chili pepper. Toss the bone marrow lightly with the flour mixture. Place the marrow in a pan and bake in a preheated 350 degree oven for about 8 to 10 minutes. Heat a skillet with some oil, add the scallops and cook until golden brown on each side.; To plate: place a line of the sauce down on each dish. Top with the blanched peas and favas. Using a zester, zest some of the lemons and oranges and sprinkle over the vegetables. Place the scallops and roasted bone marrow around the vegetables and. garnish with micro mix and sea salt. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 47708,"Chocolate Chip Cookies 3/4 cup packed dark brown sugar 3/4 cup sugar 2 large eggs 1/2 cup oil 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 cup whole-wheat pastry flour 3/4 teaspoon baking soda 1 teaspoon fine salt 6 ounces semisweet chocolate chips or chunks 4 ounces dried cranberries or dried cherries Instructions: Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Whisk the sugars, eggs, oil, and vanilla in a large bowl until smooth. Whisk the flours, baking soda, and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to overmix. Stir in the chocolate chips or chunks and dried fruit. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, about 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 3 days. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 47709,"Walnut Rosemary Tart with Orange Chantilly Cream 1/3 cup walnuts 1 teaspoon chopped fresh rosemary
   3/4 cup plus 2 tablespoons all-purpose flour
   1 tablespoon granulated sugar
   1/4 teaspoon salt
   6 tablespoons cold unsalted butter, chopped into 1/2-inch pieces
   4 tablespoons (1/2 stick) unsalted butter 1 cup dark brown sugar
   1/2 cup honey
   1/4 cup heavy cream
   1 teaspoon pure vanilla extract
   1 teaspoon fine salt
   2 cups walnuts, coarsely chopped
   1 teaspoon finely chopped fresh rosemary
   1 1/2 cups heavy cream 2 teaspoons granulated sugar
   1 teaspoon orange zest plus 1/4 cup fresh orange juice
   Powdered sugar, for dusting
   Instructions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. For the tart shell: In the bowl of a food processor, pulse the walnuts, rosemary and 2 tablespoons of the flour until the nuts are finely ground. Add the granulated sugar, salt and remaining 3/4 cup flour and pulse to blend. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon cold water and pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap in plastic wrap and refrigerate until the dough is firm, about 30 minutes. Place the dough between 2 sheets of parchment paper and roll it out until it is 1/4 inch thick and 10 inches in diameter. Transfer the dough to a 9-inch tart pan and press the dough into the bottom and up the sides of the pan, trimming away any excess dough. Prick the dough with a fork, place the tart pan on a baking sheet and bake until light brown, about 20 minutes. Set aside while you make the filling. For the tart filling: Melt the butter in a small saucepan over medium heat until it is golden brown and fragrant, about 3 minutes. In a large bowl, whisk together the brown sugar, honey, cream, vanilla and salt. Add the browned butter, walnuts and rosemary and stir to combine. Pour the filling into the tart shell and place on a baking sheet. Bake until the filling is bubbly and thick, about 35 minutes. If the edges of the crust begin to get too dark, cover the tart loosely with foil. Transfer the tart to a wire rack to cool. For the orange chantilly cream: In the bowl of a stand mixer with a whisk attachment, combine the cream, granulated sugar and orange zest and juice and beat until soft peaks form, about 2 minutes. To serve, dust the tart with powdered sugar and top each slice with a dollop of the cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47710,"Sunny's Red Fire Sauce 4 ounces jalapeno peppers, halved 4 ounces serrano peppers, halved
2 red bell peppers, halved
1 small red onion, peeled and quartered
1 large tomato, halved
2 cloves garlic, smashed
1 tablespoons apple cider vinegar
1/4 teaspoon sugar
Kosher salt
Instructions: Preheat the oven to 400 degrees F. On a large baking sheet with sides, add the jalapenos, serranos, bell peppers, onions and tomatoes. Place the garlic under the cavities of the peppers to shield them from direct heat. Roast in the oven for 15 to 20 minutes. In a medium pot set over high heat, add the vegetables from the roasting pan, the vinegar, and enough water to just cover the vegetables. Bring to a hard boil, and boil until the liquid is reduced by half, 15 to 20 minutes. Remove the pepper stems from the pot. Pour the remaining vegetables and liquid from the pot to a blender, and blend until smooth. Wet a paper towel with water and squeeze out as much water as possible. Line the bottom of a fine mesh sieve with the paper towel in one layer. Place the sieve over a large bowl. Pour in the puree from the blender and let the puree slowly drip into the bowl beneath, about 30 minutes. Discard any remaining pulp. Add the sugar and stir. Taste the hot sauce and add salt, if needed. Refrigerate for up to 2 weeks. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 47711,"Lemon-Pepper Fried \Chicken\ Tenders Two 14-ounce packages firm tofu 3 cups \u201cno chicken\u201d broth (or broth made with no chicken base)
Peanut or canola oil, for frying
1 1/2 cups unsweetened almond milk
1 1/2 tablespoons white vinegar
2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup lemon-pepper seasoning, plus more for sprinkling
Kosher salt and freshly ground black pepper
1 cup vegan mayonnaise 1/4 cup unsweetened almond milk
1 teaspoon dried parsley
1 teaspoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper Instructions: For the lemon-pepper \chicken: Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes. Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour. Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve. For the lemon-pepper \chicken: Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack. Make the \u201cbuttermilk\u201d by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish. Dip the tofu strips in the \u201cbuttermilk,\u201d then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47712,"Salmon-Fennel Potpie 1 1/2 cups low-sodium chicken broth 1 1/2 cups fresh fennel 1 Tbs. fennel fronds, chopped, with a few fennel stalks reserved 8.5 oz. puff pastry, thawed 1 Tbs. olive oil or vegetable oil 3 Tbs. unsalted butter, divided 1 small shallot, minced 1/4-cup dry white wine 1 cup mushrooms, sliced 2 tsp. finely chopped tarragon or chervil, optional 1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces 1 cup milk 1/4-cup cornstarch kosher salt and freshly ground white pepper
kosher salt and freshly ground white pepper Instructions: Preheat oven to 400 degrees F. Bring chicken broth to a boil over high heat with reserved fennel stalks and fronds and simmer until reduced by half. On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness. Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill. In a heavy skillet, melt butter on medium-high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes. Add sliced mushrooms and continue cooking and stirring until fennel and mushrooms are tender, about two minutes. Add herbs if using and salmon pieces, stir to combine and reserve. Mix cornstarch and milk together until cornstarch is dissolved. Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy. Continue cooking, stirring constantly, an additional two minutes to cook starch. Season with salt and pepper to taste. Stir one and a half cups gravy into salmon-fennel mixture. Assembly: Butter four individual two-cup ramekins. Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin. Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry. Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47713,"Poblano-and-Cheese\u2013Stuffed Pork Chops 4 small sweet potatoes (about 1 1/2 pounds) 1 large poblano cl pepper 4 ounces Oaxaca cheese, pulled into small pieces 1 scallion, thinly sliced 1 clove garlic, grated 1/2 teaspoon grated lime zest, plus lime wedges for serving Kosher salt and freshly ground pepper 4 bone-in pork chops (8 to 10 ounces each; 3/4 to 1 inch thick) 1 1/2 teaspoons ground cumin 2 tablespoons extra-virgin olive oil 1/4 cup low-sodium chicken broth 2 tablespoons unsalted butter, cut into 4 pieces Instructions: Preheat the oven to 450? F. Microwave the sweet potatoes 8 minutes. Transfer to a small rimmed baking sheet and bake in the oven until the insides are soft and creamy, 20 to 25 minutes. Meanwhile, char the poblano directly on a stovetop burner over medium-high heat (or broil the poblano), turning, until blackened in spots, 6 to 8 minutes. Transfer to a cutting board, discard the stem and seeds and thinly slice. Combine in a bowl with the cheese, scallion, garlic, lime zest and a pinch each of salt and pepper. With your knife parallel to the cutting board, cut a long slit into the meaty side of each pork chop going almost to the bone, 2 to 2 1/2 inches deep. Stuff the pork with the poblano mixture and season with salt, pepper and the cumin. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning once, until well browned, 5 to 7 minutes. Carefully add the chicken broth and transfer the skillet to the oven. Cook until the pork is cooked through but still a little rosy near the bone, 8 to 10 minutes. Divide the pork chops and sweet potatoes among plates. Cut a slit in the top of each sweet potato and squeeze the ends together to open. Top with the butter and season with salt and pepper. Top the pork with the pan juices and serve with lime wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 47714,"Fruit Bouquet 6 ounces semisweet chocolate chips 4 ounces white chocolate chips
2 Granny Smith apples, cored and sliced into 8 wedges
1 pineapple, peeled (but not cored) and sliced into 1/4-inch rounds
1/2 cup blueberries
2 cups strawberries, green tops removed, hull left intact
2 cups red grapes
1 small cantaloupe, peeled, seeded and cut into 1-inch cubes.
1 bunch curly kale, stemmed Instructions: Put the semisweet and white chocolate chips in separate medium glass bowls. Fill 2 medium saucepots with 2 inches of water and set over medium-low heat. Place a glass bowl on top of each of the saucepans and melt the chocolate until smooth. Place 2 rectangular Styrofoam blocks inside 2 loaf pans to anchor them. These will hold the dipped apples while drying. Insert a skewer lengthwise into each apple slice. Dip each slice into the semisweet chocolate, coating it completely with a thin layer. Poke the end of each skewer in the Styrofoam for the slices to set completely, 10 to 12 minutes. Once set, drizzle the apples with a thin stream of melted white chocolate using a spoon and return them to the Styrofoam to set. Use flower cookie cutters to cut 8 to 10 flower shapes out of the pineapple rounds, leaving the core of the pineapple rounds as the center of the flowers. Skewer the rounds going completely through the core and top with a single blueberry. Next, continue to skewer the remaining fruit according to your own preference, including: 1 strawberry per skewer, 3 to 5 grapes per skewer and 1 to 3 cantaloupe cubes per skewer, each topped with a blueberry if desired. To build: Place a Styrofoam ball in each of 2 mugs to anchor the skewers. Use pieces of kale to cover the Styrofoam. Cut the skewers to desired length with clippers. Place the skewers into the Styrofoam and arrange like a flower bouquet. If not presenting right away, cover lightly with plastic wrap or a 2-gallon resealable freezer bag and refrigerate for up to 48 hours. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 47715,"Patty Melt 12 ounces ground beef (preferably chuck) Kosher salt and freshly ground black pepper 2 tablespoons olive oil, divided 1 medium yellow onion, thinly sliced into half moons Small pinch red pepper flakes 1 tablespoon chopped fresh parsley leaves 4 slices rye bread 4 slices Swiss cheese 4 tablespoons butter, at room temperature Mustard, for serving Pickles, for serving Instructions: Generously season the beef with salt and pepper and form into 2 (1/2-inch thick) oval patties. Set aside, or place in the refrigerator while you cook the onions. Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat. Once oil is hot, add onion and saute until browned, about 8 minutes. Season the onions with red pepper flakes, salt, pepper, and chopped parsley. Remove onions from the skillet to a bowl and reserve. Add the remaining tablespoon oil to the hot skillet. Once hot, add the burgers and cook for 3 to 4 minutes until very browned on one side. Flip and continue cooking the other side for another 3 minutes. Remove from pan. Preheat a grill pan to medium-high heat. Assemble the patty melts: Top 2 pieces rye bread each with a slice of cheese, onions, the burger patty, a second slice of cheese, and a final piece of bread. Butter both the top and bottom of the sandwich. Grill each sandwich until golden and the cheese melts, about 3 to4 minutes on each side. Serve hot with mustard and a side of pickles. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Zinfandel]" 47716,"Cinnamon Roll Grainless Granola 1/4 cup raisins 3 cups walnuts 2 cups almonds 2 cups pecans 3/4 cup pure maple syrup 1/2 cup pumpkin seeds 1/2 cup applesauce 1 tablespoon ground cinnamon 1/2 teaspoon salt Instructions: Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
Meanwhile, combine the raisins and enough water to cover in a small bowl; soak until softened, about 15 minutes. Drain and pat dry with paper towels.
Combine the walnuts, almonds and pecans in a food processor and pulse until coarsely chopped. Alternatively, you can use a large knife to chop the nuts. In a large bowl, stir together the nuts, maple syrup, pumpkin seeds, applesauce, cinnamon, salt, softened raisins and 1/4 cup water. Spread the mixture evenly on the prepared baking sheet.
Bake until golden and crisp, stirring occasionally, about 1 hour 15 minutes. Let cool completely on a rack; break into pieces. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 47717,"Hard Boiled Eggs in Curried Tomato Sauce 4 tablespoons vegetable oil 1 large onion, thinly sliced 1 clove garlic, minced 1 teaspoon minced fresh ginger 1/4 teaspoon each ground cumin, cardamom, coriander and turmeric 2 cups finely chopped fresh plum tomatoes 1 cup chicken broth 6 hard boiled eggs, halved lengthwise Salt and pepper Toasted sliced almonds and chopped cilantro or parsley for garnish Instructions: Heat vegetable oil and add onions. Saute, stirring constantly for about 10 minutes or until onions are golden and tender. Add garlic, ginger and spices and saute for a few seconds or until aromas are released. Add tomatoes and broth and simmer, uncovered until sauce is thick but still fluid. Slip eggs in and simmer just until eggs are heated through; season to taste with salt and pepper. Serve over boiled texmati rice and garnished with almonds and chopped cilantro. ","[Chenin Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 47718,"Skillet Beef Pie 2 tablespoons vegetable oil 1 large onion, finely chopped 1 large red bell pepper, finely chopped 4 cloves garlic, finely chopped Kosher salt and freshly ground pepper 14 1/2-ounce can diced tomatoes with green chiles 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1 pound ground beef chuck 1/2 cup golden raisins 1/2 cup chopped pimento-stuffed olives 1 piece refrigerated pie dough (half of a 14-ounce package) Instructions: Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes. Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes. Push the vegetables to one side of the skillet and add the beef to the other side; season the beef with salt and pepper. Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes. Stir in the raisins and olives and remove from the heat. Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork. Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 47719,"Pizza on the Grill with Sausage and Mozzarella 1 package active dry yeast 1 teaspoon sugar 1 cup warm water 1 tablespoon kosher salt Extra-virgin olive oil 3 cups 00 flour, plus more for dusting 1/4 cup extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 bunch fresh basil leaves 2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed Kosher salt and freshly ground black pepper 2 sweet Italian sausages 1 (8-ounce) ball fresh buffalo mozzarella, water drained 1/4 cup freshly grated Parmesan Instructions: For the dough: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turning it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 15 minutes so it will be easier to roll out. In the meantime, make the pizza topping. For the topping: Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Stir in 1/2 bunch torn basil leaves. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove. Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat out a piece of dough into a rustic, oblong shape, about 1/4-inch thick \u2013 do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil-side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over. Spread the tomato sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; crumble the grilled sausage all over the pizza. Close the grill cover and cook until the cheese is melted and bubbling and the crust is golden and crisp, about 5 minutes. Remove the pizza from grill and sprinkle with some fresh basil leaves and a good dusting of Parmesan. Repeat with the remaining dough. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 47720,"Grilled Tofu with Asiago and Walnut Pesto 1/2 cup grated Asiago cheese 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped walnuts 1 tablespoon (about 5 leaves), chopped fresh sage 1 garlic clove, roughly chopped 5 tablespoons grapeseed oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 14 ounces firm tofu, drained and patted dry with paper towels 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: For the Asiago and Walnut Pesto: Place all the ingredients in the bowl of a food processor. Pulse until smooth. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side. Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 47721,"April Showers Chiffon Cake 7 large egg yolks 1/4 cup plus 1 teaspoon superfine sugar 1/4 cup plus 2 tablespoons canola oil 1/4 cup water 1 teaspoon almond extract 1 cup cake flour, sifted 1 teaspoon royal blue gel food color 1/2 teaspoon pink gel food color 9 large egg whites 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons superfine sugar 7 large egg yolks 1/4 cup plus 1 teaspoon superfine sugar 1/4 cup plus 2 tablespoons canola oil 1/4 cup water 1 teaspoon almond extract 1 cup cake flour, sifted 1 teaspoon sky blue gel food color 1 teaspoon green gel food color 9 large egg whites 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons superfine sugar 3 tablespoons white sprinkles Prepared marshmallow cream or vanilla frosting, for piping 16 to 18 yellow confetti sprinkles Instructions: Preheat the oven to 320 degrees F. Place a large tray of water on the lowest rack in the oven. For the cloudy sky tier and pink chiffon egg yolk batter: In the bowl of an electric mixer fitted with the whip attachment, beat the egg yolks and sugar at high speed until pale and thick, about 5 minutes. Decrease the mixer speed to medium and gradually add the oil, water and almond extract. The mixture will become thin. Add the sifted cake flour and fold it into the yolk batter using a rubber spatula. Fold until no streaks of flour remain. Divide the mixture into two portions. Fold the royal blue food color into one portion using a rubber spatula. Leave the other portion untinted. Set aside. For the cloudy sky tier and pink chiffon meringue: In a spotlessly clean bowl of an electric mixer, beat the egg whites with the cream of tartar on high speed until frothy, about 15 seconds. Add half the sugar and beat on high speed until soft peaks form. Add the remaining sugar and beat on high speed just until firm peaks form. Fold half of the meringue and the blue yolk batter together in a large bowl; use a rubber spatula to gently fold the meringue into the batter to prevent the meringue from deflating too much. Mix until no streaks of white meringue remain. In a separate large bowl, fold the remaining meringue into the plain egg yolk batter. Pour a small amount of the royal blue batter into the bottom of an ungreased 2-piece 6-inch aluminum chiffon pan so that it covers the bottom (filling the pan to about 1/4 inch). Use a damp paper towel to remove any splatters of batter on the sides of the pan that may result from pouring batter into the pan. With a spoon, dollop mounds of white batter around the sides of the pan to create clouds. Pour blue batter over the cloud portion until the batter is level. Repeat spooning for another cloud layer. You will have leftover white batter; cover with plastic wrap and refrigerate for future use. Pour in a final layer of blue batter. Rap the bottom of the pan on a work surface to remove any large air pockets.
Bake for 15 minutes, and then decrease the oven temperature to 280 degrees F and bake for 20 minutes more. The cake is done when a toothpick tester inserted near the center comes out clean. Turn the cake upside down on a wire rack to cool completely. When the cake is cool, gently push the cake away from the pan's edges using your hands. When the edges are free, remove the cake with the center tube piece attached. Run a small knife around the top edge of the cake to loosen it from the tube. Set the cake aside, uncovered. Increase the oven temperature to 320 degrees F. Line a large jelly roll pan (15-by-10-inch or larger) with parchment paper or a silicone mat. Remove the reserved white batter from the refrigerator and add the pink gel food color. Fold it into the batter using a rubber spatula. The mixture will be thinner than when it was first mixed. Pour the batter into the prepared pan and spread evenly to 1/4 inch thick. Bake for 15 minutes. Let cool completely before peeling the chiffon cake sheet away from the parchment.
Check the water level in the tray on the lowest rack in the oven. Refill using a teakettle or large pitcher, if needed. Make sure the oven is still preheated to 320 degrees F. For the blue sky and grass tier egg yolk batter: In the bowl of an electric mixer fitted with the whip attachment, beat the egg yolks and sugar at high speed until pale and thick, about 5 minutes. Decrease the mixer speed to medium and gradually add the oil, water and almond extract. The mixture will become thin. Add the sifted cake flour and fold it into the yolk batter using a rubber spatula. Fold until no streaks of flour remain. Divide the mixture into two portions. Fold the sky blue food color into one portion using a rubber spatula. Tint the other portion with the green food color. Set aside. For the blue sky and grass tier meringue: In a spotlessly clean bowl of an electric mixer, beat the egg whites with the cream of tartar on high speed until frothy, about 15 seconds. Add half the sugar and beat on high speed until soft peaks form. Add the remaining sugar and beat on high speed just until firm peaks form. Fold half of the meringue and the sky blue yolk batter together in a large bowl; use a rubber spatula to gently fold the meringue into the batter to prevent the meringue from deflating too much. Mix until no streaks of white meringue remain. In a separate large bowl, fold the remaining meringue into the green egg yolk batter. Pour the sky blue batter into the bottom of an ungreased 2-piece 9-inch aluminum chiffon pan. Use a damp paper towel to remove any splatters of batter on the sides of the pan that may result from pouring batter in the pan. Pour the green layer on top of the blue layer. Rap the bottom of the pan on a work surface 2 to 3 times to remove any large air pockets.
Bake for 15 minutes, and then decrease the oven temperature to 280 degrees F and bake for 20 minutes more. Decrease the temperature again to 260 degrees F and bake for 10 more minutes. The cake is done when a toothpick tester inserted near the center comes out clean. Turn the cake upside down on a wire rack to cool completely. When the cake is cool, gently push the cake away from the pan's edges using your hands. When the edges are free, remove the cake with the center tube piece attached. Run a small knife around the top edge of the cake to loosen it from the tube. Set the cake aside, uncovered. For the cake assembly: Level the cakes if needed. Place the 9-inch layer with the green side down onto a cake stand or serving plate. Center the 6-inch cake on the top center of the 9-inch cake. Place white sprinkles vertically on the sides of the top tier to create a rain shower effect. The sides of the cake should be naturally sticky and the sprinkles will adhere easily. If the sprinkles do not adhere naturally, lightly mist the cake with water using a kitchen-dedicated spray bottle. Let stand 5 minutes or until the sides of the cake are tacky when touched. Proceed with decorating. Use a 1.5-inch flower-shaped cookie cutter or fondant plunger cutter to stamp 16 to 18 shapes from the pink chiffon cake sheet. Place the marshmallow cream or frosting in a squeeze bottle or piping bag with a tiny hole cut in the end. Pipe a small amount into the center of each flower and place a yellow confetti sprinkle on top. Pipe dots on the outside of the bottom cake and attach the chiffon flowers. Serve the cake immediately, or cover loosely with plastic wrap and store at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47722,"Ginger-Scallion Lo Mein 1/2 cup plus 2 teaspoons rice vinegar 2 tablespoons sugar Kosher salt 2 Persian cucumbers, thinly sliced 4 radishes, thinly sliced 1 small turnip, peeled and cut into thin wedges 1 small red jalape?o pepper, thinly sliced (remove seeds for less heat) 3 bunches scallions, thinly sliced 1/2 cup minced peeled fresh ginger (from about three 2-inch pieces) 2 teaspoons low-sodium soy sauce 1/2 cup vegetable oil 1 pound fresh lo mein noodles, cut into thirds with kitchen shears 1/4 cup oyster sauce Instructions: Combine 1/2 cup rice vinegar, the sugar and 1 teaspoon salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar; turn off the heat. Put the cucumbers, radishes, turnip and jalape?o in a small bowl and pour the vinegar mixture on top; set aside at least 20 minutes. Meanwhile, combine all but 1/2 cup scallions with the remaining 2 teaspoons rice vinegar, the ginger, soy sauce and 1 1/2 teaspoons salt in a medium heatproof bowl. Heat the vegetable oil in a small saucepan over medium-high heat until shimmering, about 3 minutes. Pour the hot oil over the scallion mixture, stir and set aside until cool, 20 minutes. Transfer to a food processor and pulse several times to make a coarse paste. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and return to the pot. Add the ginger-scallion paste and toss to coat. Divide the noodles among bowls. Drizzle the oyster sauce on top. Drain the vegetables from the pickling liquid and add to the noodles. Top with the reserved scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47723,"\Victory is Sweet\ Potato Salad 3 large sweet potatoes 3 tablespoons tarragon vinegar 1/2 cup Dijon mustard (recommended: Bone Suckin') 1 tablespoon sugar 2 cups canola oil 2 tablespoons chopped tarragon leaves 1/2 small red onion, diced 8 ounces fresh green beans Salt and freshly ground black pepper 4 ounces blue cheese, crumbled 4 tablespoons smoked jalapeno almonds Instructions: Preheat a grill to medium. Peel the sweet potatoes and cut them into 1-inch slices. Grill over medium coals until just tender, about 10 minutes. Cut into large julienne strips and set aside. In a large mixing bowl add the tarragon vinegar, mustard and sugar and whisk to blend. Slowly drizzle in the canola oil and whisk until emulsified. Add the chopped tarragon and the onion. Bring a large pot of water to a boil over medium heat. Add the green beans and blanch for 20 seconds. Transfer them to a bowl of ice water to stop the cooking, then drain. In large bowl add the sweet potatoes and the green beans. Pour in the vinaigrette and toss to coat. Season with salt and pepper, to taste, and transfer the salad to a serving platter. Top with blue cheese and almonds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 47724,"Carrot-Ginger and Chicken Noodles 3 tablespoons olive oil, plus more for tossing 1 clove garlic, thinly sliced One 2-inch piece fresh ginger, peeled and thinly sliced 4 medium carrots, thinly sliced 2 tablespoons white wine vinegar 1 tablespoon low-sodium soy sauce 2 teaspoons light brown sugar 1/2 teaspoon mild curry powder Kosher salt 8 ounces linguine 1 cup shredded rotisserie chicken 2 scallions, cut into 3-inch pieces and very thinly sliced Instructions: Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the garlic and ginger and cook, stirring, until slightly softened and fragrant, about 2 minutes. Add the carrots, 2 1/2 cups water, vinegar, soy sauce, brown sugar, curry powder and 1 teaspoon salt. Bring to a simmer, cover and cook until the carrots are tender, about 15 minutes. Let the mixture cool. Transfer the mixture to a blender and add the remaining 1 tablespoon oil. Keep the sauce at room temperature. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain, toss with some oil and cool to room temperature. Add the carrot-ginger sauce, chicken, scallions and some salt. Add some hot water to thin out the sauce if necessary. The noodles should be fairly loose and slippery, as the pasta will absorb much of the sauce once it is refrigerated. Refrigerate in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47725,"Bay Scallop, Shrimp, and Ahi Tuna Ceviche in Tortilla Cups Peanut oil, for frying 4 to 6 small, thin corn tortillas, about 8-inches in diameter 1/2 pound shrimp, peeled and deveined 1/2 pound fresh baby bay scallops, side muscles removed 1/2 pound ahi tuna, diced 1/4 cup extra-virgin olive oil 3 to 4 tablespoons fresh lime juice 6 tablespoons chopped fresh cilantro, plus 6 sprigs for garnish 1/2 medium red onion, cut into 1/4-inch cubes 1 medium, ripe tomato, peeled, seeded, and cut into 1/4-inch cubes Salt Freshly ground black pepper Instructions: In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds and drain on paper towels. Reserve, covered, in a warm spot. Heat wire \potato nest\ baskets in the hot oil for several seconds, or until they are very hot. Fit a soft tortilla into the bottom basket and place the smaller basket on top of the tortilla. Immerse the baskets in the hot oil and cook until the tortilla is crispy and golden brown. Remove the tortilla cup from the basket and invert on paper towels to drain. Repeat the procedure with the other tortillas. (If you don't have a potato nest basket, you can also lay the tortillas 1 by 1 on the surface of the hot oil, then immediately push the center to the bottom with a small, empty tin can, thus creating a free form cup. Be sure to use tongs and heat resistant gloves to protect yourself.) Cut the shrimp into piece the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops separately. In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and tomato and add salt and pepper, to taste. Add the seafood to this mixture and marinate, in the refrigerator, for 15 minutes to 45 minutes. Place the tortilla cups on plates. Divide the ceviche among the cups and garnish with sprigs of cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 47726,"Banana Split Sundae Cake 1 stick (8 tablespoons) unsalted butter, plus more for the pan 1 cup all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/2 cup mashed very ripe bananas (from 1 or 2 bananas) 1 large egg 1/4 cup firmly-packed dark brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 gallon (8 cups) vanilla ice cream, softened 4 ounces semisweet chocolate, broken into large chunks 3/4 cup heavy cream 1/4 cup corn syrup 3 tablespoons unsalted butter 1/8 teaspoon kosher salt 2 tablespoons unsalted butter 3 ripe bananas, peeled, halved lengthwise and then halved crosswise Sundae toppings: whipped cream, chopped salted peanuts, pretzels, dried banana chips, chocolate chips, peanut butter chips, toasted coconut flakes and maraschino cherries Instructions: For the banana ice cream cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Melt the butter in a medium skillet over medium heat until nutty brown. Immediately remove from the heat and reserve. Whisk the flour with the baking soda and salt in a medium bowl. Vigorously whisk the bananas with the browned butter in a large bowl until very well combined and creamy. Whisk the egg, brown sugar, granulated sugar and vanilla into the banana mixture until smooth. Fold the flour mixture into the banana mixture with a rubber spatula until well combined. Pour the batter into the prepared pan and spread to cover completely; the layer will be thin. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. Cool completely on a rack, about 1 hour. Spread the ice cream evenly over the banana cake with a rubber spatula. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight. For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher. (Yield: 1 2/3 cups.) For the caramelized bananas: Remove the cake from the freezer and let stand at room temperature. Heat a large skillet over medium heat. Add the butter and swirl the pan. When the butter is completely melted, place the banana pieces cut-sides down in one layer in the pan. When they are nicely browned, after 4 to 5 minutes, flip the bananas. Cook until the other sides are browned and the bananas have softened, 2 to 3 minutes. Transfer to a bowl. To serve, place desired toppings in bowls. Cut squares of the banana cake and divide among serving bowls. Let each person build a sundae with the chocolate sauce, caramelized bananas, and additional toppings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47727,"Conch and Lobster Ceviche 2 cups cleaned and diced fresh conch (or frozen, thawed) 2 cups diced poached spiny lobster (about 2 lobsters) 1/2 small red onion, diced 3 scallions, sliced on the diagonal 1/2 small red pepper, diced 1/2 small yellow pepper, diced 1/2 small green pepper, diced 1/2 small papaya, peeled, seeded and diced 2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional) 1/2 bunch chopped fresh cilantro 1/2 bunch chopped fresh basil 1/2 bunch chopped fresh mint leaves 1 tablespoon grated fresh ginger 1/2 lime, juiced 1/4 cup rice wine vinegar 1/2 cup extra virgin olive oil Salt and pepper to taste Pinch habanero powder (optional) Instructions: In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 47728,"Brownie Sundaes with Cinnamon-Cayenne Whipped Cream Cooking spray 2 sticks unsalted butter 8 ounces semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 3/4 cup packed dark brown sugar 3/4 cup granulated sugar 4 large eggs 2 teaspoons pure vanilla extract 1/4 teaspoon pure almond extract 2 cups all-purpose flour 1/2 teaspoon ground cinnamon, plus a pinch 1/2 teaspoon salt 3/4 cup cold heavy cream Pinch of cayenne pepper Dulce de leche ice cream, shaved chocolate, toasted almonds and/or dulce de leche, for topping Instructions: Preheat the oven to 325 degrees F. Line an 8-inch-square baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Melt the butter and semisweet and unsweetened chocolate in a medium saucepan over medium heat, stirring, until smooth. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, vanilla and almond extract. Add the flour, 1/2 teaspoon cinnamon and the salt and stir until the batter looks like hot fudge. Pour the batter into the prepared baking dish and spread in an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs, 30 to 35 minutes. Transfer to a rack and let cool completely in the pan. Beat the heavy cream, cayenne and a pinch of cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Lift the brownies out of the pan using the foil and cut into pieces. Serve topped with ice cream, the spiced whipped cream, shaved chocolate, almonds and/or dulce de leche. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 47729,"Chocolate Panforte 4 ounces whole hazelnuts (3/4 cup) Butter, at room temperature, for greasing 2 tablespoons brandy
3 ounces dried cherries (1/2 cup)
3 ounces unsweetened chocolate, finely chopped (3/4 cup)
1 1/4 ounces bittersweet chocolate, finely chopped (1/4 cup)
1 cup plus 1/2 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2/3 cup honey
2/3 cup firmly packed light brown sugar 1/2 teaspoon cocoa powder Instructions: Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub the warm hazelnuts in a clean kitchen towel to remove the skins. Reduce the oven temperature to 300 degrees F. Grease a 9-inch springform pan with butter, then fit with a circle of parchment paper, and brush the parchment with butter. Combine the hazelnuts, brandy, cherries, unsweetened chocolate and bittersweet chocolate in a medium bowl. Sift 1 cup of the flour and 1/2 teaspoon of the cinnamon in another bowl. Combine the honey and sugar in a saucepan. Stirring constantly, bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Add the dried fruit mixture, stirring until combined. Fold in the flour and mix to combine. Pour into the prepared pan. Use wet hands or a small metal spatula to press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon and the cocoa. Sift over the cake. Bake until set, about 30 minutes. Cool and gently brush off the flour coating before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 47730,"Stuffed Peppers with Beef, Rice, Spinach and Cheese 4 long, mild to medium cl peppers, such as moderate heat poblano or mild Italian cubanelle 1 tablespoon extra-virgin olive oil, plus some for drizzling 1 clove garlic, cracked 10 ounces triple washed spinach, stems removed and coarsely chopped Salt and pepper 1/2 cup beef broth or chicken broth 3 cups leftover Spanish style beef and rice 1 cup tomato sauce 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese Instructions: Preheat a griddle or grill pan. Seed cl peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up. Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside. Preheat broiler to high. Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through. Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]" 47731,"Garlic-Herb Mixed Nut Snack Mix 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Vegetable or canola oil, for the baking sheet 1 large egg white 1 cup unsalted raw almonds 1 cup rice or corn cereal squares 1 cup unsalted raw peanuts 1 cup unsalted raw pecans 1 cup mini pretzels 1/2 cup corn nuts 1 cup cheese popcorn Instructions: Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside. Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil. Put the egg white in a large bowl and whisk until frothy. Add the almonds, cereal, peanuts, pecans, pretzels and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 47732,"Sabich (Israeli Breakfast Sandwich) 1 large eggplant, sliced into 1-inch-thick rounds 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 4 large eggs Israeli Salad, recipe follows 4 whole-wheat pitas, warmed 1 cup prepared hummus 1 cup finely shredded red cabbage Mango hot sauce, optional 2 plum tomatoes, seeded and cut into 1/2-inch dice 1 small English cucumber, cut into 1/2-inch dice 3 tablespoons finely chopped fresh parsley Juice of 1 lemon 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Brush the eggplant slices with the olive oil and season with salt and pepper on both sides. Roast on a baking sheet until golden brown and soft, about 30 minutes. Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, remove from the heat, cover and let sit for 17 minutes. Drain immediately and cover with cold water and ice. Let sit for 5 minutes. Peel and thinly slice each egg. Slice 1 inch from the top of a pita and open the pocket. Spread 1/4 cup of the hummus on one side, add a few slices of eggplant, a few spoonfuls of the Israeli Salad, some cabbage, few dashes of the hot sauce, if using, and then the eggs. Wrap in foil or parchment. Repeat with the remaining ingredients. Toss the tomatoes, cucumber, parsley, lemon juice, olive oil, vinegar and some salt and pepper in a medium bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47733,"Middle Eastern Spiced Potato Cakes 1 1/2 pounds russet potatoes (about 2 large) Kosher salt 2 1/2 tablespoons granulated garlic 3 teaspoons freshly cracked black pepper 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon fenugreek 1/8 teaspoon turmeric 5 grinds nutmeg, freshly grated on a zester 1 large egg 3 scallions, sliced 1/3 cup unbleached all-purpose flour Canola oil, for frying 3 tablespoons chopped fresh cilantro 1 lemon, cut into wedges Instructions: Preheat the oven to 375 degrees F. Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes. Drain and cool, about 10 minutes. Peel and set aside. Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside. Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl. Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 1/2-ounce patties. Sprinkle the tops and bottoms with the seasoned flour. Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes. Remove from the oven and cool slightly. To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47734,"Baked Angel Hair with Eggplant 1/3 cup plus 1/4 cup extra-virgin olive oil 4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes Salt and freshly ground black pepper 1 tablespoon minced garlic 1 pound mild Italian turkey sausage, casings removed 1/3 cup dry red wine 3 cups marinara sauce 1 teaspoon dried crushed red pepper flakes 8 ounces angel hair pasta 1 pound mozzarella, diced 1 cup freshly grated Parmesan 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed Instructions: Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic. Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine. Preheat the oven to 375 degrees F. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape. Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve. ","[Chardonnay, Barbera, Tempranillo, Garnacha]" 47735,"Warm Tortellini and Roasted Vegetable Salad 2 bell peppers (1 red, 1 yellow), cut into thick strips 1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds 1 red onion, sliced into 1/4-inch-thick rings 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 9-ounce package spinach or cheese tortellini 1 5-ounce package baby kale (about 8 cups) 4 cloves garlic, sliced 2 tablespoons white wine vinegar 1/2 cup torn fresh basil Instructions: Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables. Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47736,"Octopus Luau 4 tablespoons grapeseed oil 1/4 cup (4 tablespoons) butter, cut into cubes 1 large sweet onion (such as Vidalia), minced 1 pound luau leaves (leaves from the taro root plant), rinsed 1 cup chicken stock 3 to 4 pound octopus, de-beaked 1 cup coconut milk 1 tablespoon sugar 2 tablespoons cornstarch Salt and freshly ground black pepper Instructions: In a large pot (which can accommodate luau leaves and octopus) heat 2 tablespoons of the grapeseed oil over medium-high heat and add butter. When it begins to shimmer, add the onion and saute until translucent. Add the luau leaves and pour in chicken stock. The luau leaves will be simmered over low heat for a very long time until tender, about 6 hours. Replenish with water, as needed, during the course of cooking.
About 30 minutes before mealtime, brush the remaining 2 tablespoons of grapeseed oil on the octopus and add to the pot of luau leaves with enough water to cover. Combine the coconut milk and sugar in a bowl. Create a slurry in a separate small bowl by whisking 2 tablespoons water gradually into the cornstarch. Whisk the slurry into the coconut milk mixture, and add to the pot of luau leaves and octopus, and season with salt and pepper. Simmer until the octopus is cooked through, about 20 minutes. Remove octopus to a utility plate to drain and set aside until cool enough to handle.
Remove the octopus head and legs, split in half, then slice and dice small. Return to pot of luau leaves and adjust seasoning, to taste, with salt and pepper as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47737,"Spaghetti Vongole Kosher salt 12 ounces spaghetti
1/4 cup extra-virgin olive oil, plus more for finishing
4 cloves garlic, crushed
1/4 teaspoon crushed hot pepper flakes
8 ounces very small cherry tomatoes, roughly crushed with your hands, or regular cherry tomatoes, halved
1 cup dry white wine
48 tiny clams such as cockles or vongole
1 cup coarsely chopped fresh parsley, plus more for serving
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
3 tablespoons unsalted butter
Instructions: Bring a large pot of water to a boil. Add a generous amount of salt (at least 2 tablespoons) and the pasta and stir to separate. Cook until 3 minutes short of al dente (according to package directions), then drain. Meanwhile, heat the oil in a large straight-sided skillet over medium heat. Add the garlic and cook until fragrant and sizzling, 2 to 3 minutes. Add the pepper flakes and crushed tomatoes, season with salt and cook until the tomatoes are slightly softened, about 5 minutes. Add the wine and bring to a boil for 1 minute. Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams. Add the pasta to the skillet along with the parsley, cheese and butter. Cook, tossing and stirring and drizzling with olive oil, until the pasta is cooked through and the sauce is silky and thickened. Serve drizzled with oil and sprinkled with cheese and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47738,"Greek Gazpacho 2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed 6 large cloves garlic, chopped 2 tablespoons freshly chopped oregano leaves 2 tablespoons chopped flat-leaf parsley 5 tablespoons red wine vinegar 5 tablespoons good olive oil 1 red bell pepper, seeded chopped 1 yellow bell pepper, seeded and chopped 2 red onions, chopped 1 seedless cucumber, unpeeled, seeded, and chopped 4 large ripe tomatoes, chopped 3/4 cup kalamata olives, pitted and chopped 1 (46-ounce) can Sacramento tomato juice 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 8 ounces good feta cheese, small-diced not crumbled Instructions: Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl. Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 47739,"Crowd-Pleasing Vegetable Casserole 1 can (26 ounces) Campbell's? Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 1/2 cup shredded Swiss cheese (about 6 ounces) 2/3 cup sour cream 1/4 teaspoon ground black pepper 2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained 2 can (2.8 ounces each) French's? French Fried Onions (2 2/3 cups) Instructions: Stir the soup, 1 cup cheese, sour cream, black pepper, vegetables and 1 can onions in a 3-quart shallow baking dish. Bake at 400 degrees F for 20 minutes or until the vegetable mixture is hot and bubbling. Stir the vegetable mixture. Sprinkle with the cheese and remaining onions. Bake for 5 minutes or until the onions are golden brown. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 47740,"Chicken Florentine Panini 1 (10-oz.) can Pillsbury? Refrigerated Pizza Crust 1 (9-oz.) pkg. Green Giant Frozen Spinach 1/4 cup light mayonnaise 1 garlic clove, minced 1 tablespoon olive oil 1 cup chopped red onion 1 tablespoon sugar 1 tablespoon vinegar (cider, red wine or balsamic) 2 boneless skinless chicken breast halves 1/2 teaspoon dried Italian seasoning 4 (4-inch) slices provolone cheese Instructions: Heat oven to 375 degrees F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 for 10 minutes. Cool 15 minutes or until completely cooled. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 47741,"Heavenly Hummus Wrap with Homemade Hummus 1 tablespoon butter or olive oil 1/2 red onion, sliced
Three 14.5-ounce cans chickpeas, rinsed and drained 1/3 cup plus 1 tablespoon tahini
1/2 teaspoon ground cumin, or more to taste
3 cloves garlic, chopped, or more to taste
1/2 lemon, juiced
Salt 1 tablespoon olive oil
3/4 cup olive oil 1/4 cup balsamic vinegar
Salt and freshly ground black pepper 1 large spinach tortilla 1 jarred roasted red pepper, sliced
3 canned artichoke hearts, halved
2 cups mixed salad greens
1/4 cup crumbled feta cheese Instructions: For the onions: Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Set aside and let cool slightly. For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender. Pulse until the mixture becomes somewhat smooth and combined, but do not overmix. Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency. Add the olive oil and pulse a few more times just to incorporate. Taste and add more cumin, salt or garlic if needed. Pour the hummus into a bowl and stir to ensure it's combined. Serve immediately, or refrigerate for up to 3 days. For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar. This makes more than you'll need for 1 wrap; store the rest in the fridge and use for another salad. For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable, with just a little bit of color! Let the tortilla cool slightly. To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla. Arrange the cooked onions and roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend and chow down! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47742,"Plantain Fritters (Aranitas) Vegetable oil, for frying 4 garlic cloves Pinch kosher salt, plus more for seasoning 3 green plantains, peeled and grated on the large holes of a box grater Freshly ground black pepper 1/4 cup freshly chopped cilantro leaves Instructions: Heat 2-inches of oil to 350 degrees F in a heavy skillet or deep pot over medium-high heat. Line a plate with paper towels and set aside. While the oil warms, place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle a pinch of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. Place the grated plantains, garlic paste, and pepper in a large bowl and mix until combined. Using 2 tablespoons scoop out some of the mixture and press it flat with the back of the other spoon. Gently slide it in the hot oil, adding enough balls to fill the pan without overcrowding it. Fry until golden, for 4 to 5 minutes on each side (if the fritters get dark too quickly, lower the temperature of the oil). Using a slotted spoon or frying spider, transfer the aranitas to the paper towel-lined plate to drain. Sprinkle with some more salt and the cilantro and serve warm. ","[Rioja, Tempranillo, Barbera, Garnacha]" 47743,"Name This Dish! Blueberry Scones 1 cup all-purpose flour, plus more for dusting 1 cup rye flour (preferably medium rye) 1/4 cup almond flour 2 tablespoons turbinado sugar, plus more for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 1/2 teaspoon finely grated lemon zest 1 cup fresh blueberries 1/4 cup dried blueberries 3/4 cup plain whole-milk yogurt (not Greek), stirred 1 large egg 1/2 cup confectioners\u2019 sugar 1 tablespoon unsweetened blueberry juice Instructions: Preheat the oven to 425? F. Line a rimmed baking sheet with parchment paper. Whisk the three flours, turbinado sugar, baking powder and salt in a large bowl. Add the butter and lemon zest and work the butter into the flour with your fingers until it is in pea-size pieces. Add the fresh and dried blueberries and toss well. Make a well in the center of the flour mixture. Whisk the yogurt and egg in a small bowl, then pour into the well. Stir with a fork until all the flour is moistened, then knead with your hands until the dough comes together. Turn out the dough onto a floured surface and pat into a 7-inch round. Cut into 8 wedges; arrange 1 to 2 inches apart on the baking sheet. Sprinkle with turbinado sugar. Bake the scones until they puff up and are set and golden, about 25 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely. Whisk the confectioners\u2019 sugar and blueberry juice in a small bowl until thick and smooth. Drizzle over the scones. Let stand until the glaze sets, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47744,"Apple-Lime-Peanut Slaw 4 teaspoons honey 4 limes, juiced 1 teaspoon ground cumin 1/4 teaspoon garam masala Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 small head green cabbage, finely shredded 2 Granny Smith apples, cored and sliced into thin matchsticks 1/4 cup roasted peanuts Instructions: Whisk the honey, lime juice and spices together in a small bowl. Slowly whisk in enough extra-virgin olive oil to emulsify the dressing. Season with salt and pepper, to taste. Combine the cabbage, apples and peanuts in a large serving bowl. Add the dressing and toss well. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 47745,"Roasted Nectarine Custard Cake, Nectarine Carpaccio, Lavender Honey Brulee and Citrus Cracker Dough rounds 3/4 cup granulated sugar 1/2 ounces unsalted butter 1/4 teaspoon lemon zest 3 tablespoons all-purpose flour 3 eggs, separated 3 cups plus 1 teaspoon nectarine paste, roasted (see note below) 1 cup milk 1 cup sugar 1 cup water 1 vanilla bean, split and scraped 1 large nectarine 1/3 cup milk 3/4 cup heavy cream 1/2 vanilla bean, split and scraped 3 egg yolks 2 tablespoons lavender honey 1/2 teaspoon gelatin powder 1.75 ounce white chocolate, finely chopped 1/2 cup all-purpose flour 2 tablespoons plus 1 teaspoon confectioners' sugar 1 small egg 1 orange, zested Lavender, as a garnish Instructions: Nectarine Custard Cake: Preheat oven to 325 degrees F. Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note) Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours. Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator. Citrus Cracker Dough rounds: Preheat oven to 325 degrees F. Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool. Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

Note: The wine pairing suggestions provided are based on general guidelines and may not be suitable for everyone's taste preferences. It's important to consider personal taste, the occasion, and the specific ingredients used in the recipe when selecting a wine to pair with a meal." 47746,"Cajun Pork Tenderloin with Lambic Beer Sauce and Cheesy Spaetzle 4 cups all-purpose flour 2 tablespoons finely chopped fresh tarragon 2 teaspoons kosher salt 4 eggs 1 cup water, plus more, if needed 2 tablespoons horseradish mustard 1 cup grated Parmesan cheese 1 cup mascarpone cheese 1 tablespoon kosher salt 1 quart half-and-half 1/2 cup goat cheese 4 slices prosciutto 1 bottle beer (recommended: Cassis Lambic) 3 tablespoons demi glace 2 tablespoon sugar Kosher salt, to taste 3 tablespoons Cajun seasoning 2 tablespoons cocoa powder 2 tablespoons prepared roasted garlic 1 teaspoon sugar 1 teaspoon kosher salt 1 (1 to 1 1/2-pounds) pork tenderloin (or 2 smaller) 1 bunch leeks Canola oil, for frying 4 tablespoons all-purpose flour Kosher salt, to taste Instructions: Preheat the oven to 350 degrees F. For the spaetzle: In a large bowl, combine the flour, tarragon, salt, eggs, 1 cup water, and mustard. Stir vigorously until combined into a paste. If it's too thick, add just a bit more water until just smooth. Bring a large pot of salted water to a boil. Hold a colander over the pot and, using a rubber spatula, press the batter through the holes into the water. Boil for 3 minutes, then drain. Transfer the spaetzle to a baking dish. For cheese sauce: In a large saucepan, over medium-low heat, whisk together the Parmesan cheese, mascarpone, goat cheese, salt, and half-and-half to a simmer. Cook for 10 minutes. Whisk often to prevent burning. Pour the cheese sauce over the spaetzle and toss gently to coat. Dot the top with goat cheese and lay the prosciutto slices on top. Bake the spaetzle in the oven for 5 minutes to heat through. Set aside. For Lambic Beer Jus: Pour the beer into a saucepan and stir in the demi glace, sugar and a good pinch of salt. Bring to a simmer over low heat and cook until reduced by 1/3. For the pork: Raise the oven temperature to 450 degrees F. Preheat a grill or grill pan. In a large bowl, combine the Cajun seasoning, cocoa, roasted garlic, sugar, and salt. Mix until well combined. Dredge the pork into the spice rub and grill for 2 minutes on each side. Transfer the pork to a baking sheet and finish in the oven for about 10 minutes (5 minutes more for 2 tenderloins), or until cooked to medium and the internal temperature reaches 155 degrees F. While the pork is finishing in the oven, slice the leeks into 1/4-inch rounds and rinse in a bowl of cold water to remove excess dirt. Drain and dry well. Fill a large, deep, heavy-bottomed saucepan, halfway with oil and heat over medium-high heat to 350 degrees F. Toss the leeks in flour and a pinch of salt. Deep fry the leeks in the hot oil until golden brown. Drain on paper towels. Slice the pork loin and spoon the beer sauce over top and top with crispy leeks. Serve the spaetzle on the side. ","[Chardonnay, Pinot Grigio, Riesling, Gouda]" 47747,"Charred Tricolore Salad 3 large heads radicchio, cored and quartered 3 large endives, halved lengthwise 1 recipe Balsamic Vinaigrette (see below) 1/4 cup fresh oregano leaves, finely chopped 1 bunch arugula 1 teaspoon Dijon mustard 2 tablespoons balsamic vinegar 14 cup extra virgin olive oil salt and pepper to taste Instructions: Whisk the mustard and the vinegar together in a mixing bowl. Whisking constantly, add 2-3 tablespoons of the oil in a thin stream until the mixture thickens. Then in a steady stream, whisk in the remaining oil. Season with salt and pepper to taste. If desired, you can thin the vinaigrette by whisking in a few drops of water.
Preheat a gas grill to medium high, or preheat a grill pan on top of the stove to medium. Grill the radicchio and endive, uncovered, until they begin to wilt and char but are still holding their shape, 5 to 7 minutes, turning occasionally and brushing with the dressing leftover in the bottom of the mixing bowl. Place the radicchio and endive in a large bowl and add the vinaigrette and oregano. Toss to coat. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 47748,"Buffalo Cauliflower Baked Mac and Cheese 7 tablespoons unsalted butter, plus more for the dish Kosher salt 1 medium head cauliflower, cut into florets (about 4 cups) 1 pound elbow macaroni 2 stalks celery, finely chopped 1 small onion, finely chopped 2 cloves garlic, minced 3/4 cup hot sauce, plus more for serving, preferably Frank's RedHot 2 tablespoons all-purpose flour 2 teaspoons dry mustard 2 1/2 cups half-and-half 1 pound sharp yellow Cheddar, cut into 1/2-inch cubes (about 3 1/2 cups) 8 ounces pepper jack cheese, shredded (about 2 cups) 2/3 cup sour cream 1 cup panko
1/2 cup crumbled blue cheese 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more. Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

" 47749,"Adobo 12 ancho chiles 1/2 cup white vinegar 2 cups water 1/4 cup olive oil 2 medium onions, thinly sliced 5 garlic cloves, thinly sliced 1 tablespoon ground cumin 4 cups chicken stock or vegetable stock 2 tablespoons molasses 1/4 cup orange juice 1/4 cup fresh lemon juice 2 tablespoons tomato paste Instructions: Toast chiles over gas flame until soft and brown, turning frequently. Transfer to saucepan. Add vinegar and water. Bring to boil. Reduce heat to simmer and cook until softened, about 10 minutes. Transfer to blender or processor. Puree until smooth paste forms. Heat oil in heavy medium saucepan over medium high heat. Saute until golden brown, about 10 minutes. Add garlic and stir until fragrant, about 1 minute. Add stock and cl mixture. Bring to boil. Reduce heat to simmer. Cook 20 minutes, stirring frequently. Mix molasses, orange juice, lemon juice and tomato paste in small bowl until smooth. Add to sauce. Simmer 15 minutes. Season to taste with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47750,"Chocolate Truffles 10 ounces bittersweet chocolate, chopped fine 3 tablespoons unsalted butter 1/2 cup heavy cream 1 tablespoon light corn syrup 1/4 cup brandy 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles 8 ounces semisweet or bittersweet chocolate, chopped fine Instructions: Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 47751,"Sweet & Sour BBQ Sauce 2 tablespoons peanut oil 2 cloves garlic, chopped 2 tablespoons finely grated peeled fresh ginger 1/2 cup dry sherry 1/2 cup hoisin sauce 1/2 cup ketchup 1 1/2 teaspoons Vietnamese chili-garlic sauce 2 teaspoons soy sauce 2 teaspoons dark sesame oil Instructions: Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, cl-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47752,"Ragu Alla Napoletana 1/2 cup pine nuts, coarsely chopped 1/2 cup raisins, coarsely chopped 4 cloves garlic, minced 2 pounds beef chuck, cut into slices 1/8-inch thick Kosher salt and ground black pepper 5 tablespoons extra-virgin olive oil 1 small onion, thinly sliced 4 cups water 1/4 cup red wine 2 large (35-ounce) cans of high quality plum tomatoes 1 small can tomato paste Cooked ziti or penne Grated Parmesan, for serving Instructions: In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine nut and raisin mixture on 1 side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours. Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes, reserved juice and tomato paste to pan and bring to a simmer. Cook until sauce is very thick, about 2 hours. Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan on the side. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 47753,"Frozen Chocolate Bomb with Raspberry Sauce 2 tablespoons sugar 1 tablespoon water 1 cup fresh raspberries 1 pint vanilla ice cream 1/3 cup heavy whipping cream 1 tablespoon unsalted butter 1/2 cup dark chocolate squares Colored sugar or jimmies, for garnish 4 chocolate brownie squares (store-bought or homemade) Whipped cream, for garnish, optional Instructions: In a large skillet over medium heat, add the sugar, water and raspberries. Cook until the sugar and the raspberries are wet and paste-like, about 8 minutes. Strain the mixture into a small bowl to remove the seeds. Line a small baking sheet with parchment paper. Spoon a little of the mixture, to form disks the size of a penny, onto the baking sheet. Freeze until hardened, about 2 hours. To make the frozen bomb, using a 3 to 4-ounce ice cream scoop, put 8 full-sized scoops of ice cream onto a chilled platter. Next, remove the fruit disks from the freezer and from the bottom of the ice cream insert the fruit disk into the center of the ice cream. Continue this method until all are done. Return them to the freezer to set up nicely, this should take about 1 hour. In a small saucepan, bring the cream and the butter to a boil over medium heat. Break up the chocolate into small pieces, add them to a stainless steel bowl and pour in the heated cream and butter mixture. Allow to stand for 5 minutes, then whisk until all the ingredients are well incorporated. Keep warm. Remove the ice cream from the freezer. Stick a fork into the bottom of the ice cream and dip it into the melted chocolate to cover completely. Put the chocolate bomb on a wire cooling rack with a baking sheet underneath (to catch any dripping chocolate). Repeat with remaining ice cream and chocolate. Sprinkle with colored sugar or jimmies and return to the freezer. To finish, cut the brownie squares in half, horizontally, making 8 squares. Using a cookie cutter, cut out circles a little bigger that the ice cream bomb. Arrange the circles on serving plates and top each with an ice cream bomb. Garnish with whipped cream, if desired. ","[Chardonnay, Pinot Grigio, Moscato, Cava]

" 47754,"Gourmet Mac & Cheese 1 1/2 pounds cavatappi Kosher salt and freshly ground black pepper
16 ounces pancetta, small diced
4 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 cloves garlic, grated on a rasp
1 tablespoon Dijon mustard
1 teaspoon hot sauce
4 cups whole milk
8 ounces fontina cheese, grated
8 ounces Gruyere, grated
8 ounces Havarti cheese, grated
4 ounces blue cheese, crumbled
1 tablespoon chopped fresh chives Instructions: Preheat oven to 350 degrees F. Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven). Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes. Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately. Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 47755,"Bacon-Kale Cornbread Cooking spray 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt 1 egg 1 cup milk 1 cup sour cream or plain Greek yogurt 2 tablespoons unsalted butter, melted 1/2 cup onion, chopped and sauteed 1/2 cup kale, chopped and sauteed 1/2 cup bacon or pancetta, cooked and crumbled Instructions: Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the onion, kale and bacon. Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 47756,"Chicken Satay-Style with Couscous 1 1/2 cups water 3/4 cup unsweetened coconut milk 1/4 cup fresh lemon or lime juice (2 lemons or 3 limes) 2 teaspoons salt 1 3/4 cups (10-ounce box) couscous 1 garlic clove, minced 1 teaspoon ground curry powder 1/4 cup peanut butter, preferably chunky 1 1/4 pounds skinless boneless chicken tenders, or chicken breasts cut into strips about 1/2-inch wide and 3 inches long 4 tablespoons unsalted butter Freshly ground pepper Chopped roasted peanuts and cilantro, for garnish, optional Instructions: In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2 tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the couscous and steep for 15 minutes while you proceed to the next step. In another mixing bowl combine the garlic, curry powder and peanut butter and whisk in the remaining coconut milk and lemon or lime juice and another teaspoon of salt. Marinate the chicken strips in this mixture while the couscous is also steeping. Melt the butter in a wide large skillet, over medium heat. Add the chicken with its marinating liquid and cook, stirring frequently until the chicken turns opaque, about 3 minutes. Cover and simmer, over low heat for 5 minutes or until the chicken is just cooked through. Scatter the couscous over the chicken, and simmer, covered, over low heat for 8 minutes or until the couscous has heated and the chicken is cooked through. Take care to do this last step over low heat or the chicken will burn. Mix the ingredients together, adjust seasoning and serve immediately. Garnish with peanuts and chopped cilantro if you wish. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]

" 47757,"Roasted Garlic Aioli 4 egg yolks 3 cloves roasted garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons paprika
2 teaspoons sea salt
1 1/2 cups light olive oil
Instructions: Combine the egg yolks, roasted garlic, lemon juice, mustard, paprika and salt in a blender. Blend on high to emulsify. With the motor running, slowly drizzle in the olive oil; the mixture will lighten and become thick and smooth. Taste and adjust the seasoning as needed. Serve right away, or refrigerate for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 47758,"Lizzie's Chocolate Pinwheel Cookies 1/2 cup vegetable shortening, such as Crisco 1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
1 ounce (1 square) unsweetened baking chocolate, melted
Instructions: Cream the shortening and sugar in a large bowl with an electric mixer. Add the vanilla, and egg yolk and mix well. Sift the flour into a separate bowl with the baking powder and salt. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with the flour mixture, and mix to form a dough. Divide the dough into 2 halves. To one half, add the chocolate, mixing thoroughly. Wrap both sections of dough in separate pieces of plastic wrap and chill in the refrigerator for about 1 hour. Unwrap and roll each half of dough between 2 pieces of waxed paper. Roll to a 1/8-inch thickness. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer and roll up carefully as you would a jellyroll, using the waxed paper to roll smoothly. Wrap the roll with the waxed paper and chill overnight in the refrigerator. The next day, preheat the oven to 375 degrees F. Cut the roll into 1/4-inch slices (see Cook's Note) and place about 1/2 inch apart on ungreased baking sheets. Bake for about 12 minutes. Do not brown. Remove carefully with a pancake turner and cool on racks. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 47759,"Pulled Chicken Empanadas 1 onion, chopped 1 red pepper, chopped 2 tablespoons olive oil 1 store bought roasted chicken 1 (28-ounce) can crushed tomatoes 2 tablespoons Creole seasoning 3/4 cup chopped green olives 6 dashes hot sauce Kosher salt Freshly ground black pepper 2 1/2 cups arepa flour (pre-cooked corn flour), available at Latin and larger super markets 2 cups warm water Vegetable oil, for frying Instructions: Put the onion, pepper, and oil in a large skillet over medium-high heat and cook until softened, about 5 minutes. While this is cooking, pull the meat from the chicken, discarding the skin and bones. Add the chicken to the skillet along with the tomatoes, Creole seasoning, olives, hot sauce, and salt and pepper, to taste. Bring this to a boil, then reduce the heat and simmer for about 20 minutes. Let cool while you make the dough. Stir together the arepa flour and warm water with your hands until the dough is smooth. Cover with plastic wrap and let rest for 5 minutes. Take a piece of the dough and roll it into a ball about the size of a lemon. Put it on a piece of plastic wrap and place another piece of wrap on top. Pat out into a 5-inch circle. Remove the top piece of plastic and put 3 tablespoons of the pulled chicken onto the center of the circle, leaving a 1/2-inch border. Using the plastic wrap, fold the dough over to enclose the filling and form a semi-circle. Press the edges together. Using the rim of a small saucer, trim off the edge of the empanada. Repeat to make the rest. Put about 1/2-inch of vegetable oil in a skillet over medium-high heat. Dip the end of a wooden spoon into the oil: when bubbles form around it the oil is hot enough for frying. Fry the empanadas, a few at a time, until they are golden brown, about 3 to 5 minutes on each side. Drain on paper towels. Serve warm. Note: Mozzarella cheese and a mixture of diced pear and crumbled gorgonzola cheese also make great fillings for these empanadas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 47760,"Lemon Meringue Tartlets 1 cup all-purpose flour 1/2 cup blanched almonds 1/4 cup sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces, plus more for the pans 1 cup sugar 2 tablespoons finely grated lemon zest (from 2 lemons) 1/2 cup fresh lemon juice (from about 4 lemons) 1/3 cup fresh orange juice (from 1 orange) 2 tablespoons cornstarch 1 large egg plus 3 egg yolks 6 tablespoons unsalted butter, cut into pieces 3 tablespoons limoncello or other lemon-flavored liqueur 3 large egg whites 1/2 teaspoon cream of tartar 7 tablespoons sugar Instructions: Make the crusts: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts coming together. Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes. Meanwhile, preheat the oven to 375 degrees F. Lightly butter four 4-inch tart pans with removable bottoms. Divide the prepared dough into 4 pieces, then press into the bottom and up the side of each prepared pan. Freeze until firm, about 10 minutes, then use a paring knife to trim the excess pastry. Place the tart shells on a baking sheet, line each with foil and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool, then carefully loosen the crusts but leave in the pans on the baking sheet. Meanwhile, make the filling: Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch and 1/4 cup water in a medium saucepan until smooth. Whisk in the whole egg and egg yolks. Cook over medium heat, whisking, until the mixture simmers, about 5 minutes. Add the butter and limoncello and continue whisking over medium heat until thick like pudding, 4 to 6 more minutes. Spoon the curd into the prepared crusts. Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium speed until foamy, about 1 minute. Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes. Gradually beat in the sugar and beat until stiff shiny peaks form, 4 to 5 more minutes. Transfer the meringue to a pastry bagfitted with a star tip and pipe onto the tarts. Bake at 375 degrees F until the meringue is set and golden, about 15 minutes. Let cool completely before unmolding. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47761,"Stewed Chicken 3 1/2 pounds chicken parts Lemon juice 4 scallions, cut in 1/2-inch pieces 4 tomatoes, diced 1 onion, thinly sliced 1 green bell pepper, thinly sliced 1/2 cup ketchup 1/4 cup cider vinegar 3 tablespoons sesame oil 3 tablespoons ground cumin 1 tablespoon West Indian curry powder 1 tablespoon Daddy's Herb Blend (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil) 1 1/2 tablespoons brown sugar 3 tablespoons garlic powder 3 tablespoons onion powder 1/3 cup plus 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 tablespoons sugar Rice or mashed potatoes, for serving Instructions: Wash chicken parts. In a large bowl, combine lemon juice, scallions, tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, Daddy's herb blend, brown sugar, garlic powder, onion powder and 3 tablespoons olive oil. Season with salt and pepper. Add chicken to marinade and refrigerate overnight. In a medium Dutch oven, combine 1/3 olive oil and the sugar. Remove the chicken from the refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables. Turn the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot. (It may smoke some so watch for your smoke detector) Carefully, but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar, turning the pieces as you go. Once all the chicken has browned, add the vegetables and marinade juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and tender, about 45 minutes to 1 hour. Half way through, season with salt and pepper. Serve over rice or with mashed potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 47762,"Portuguese Cornbread: Broa 2 packages active dry yeast 2 teaspoons sugar 1/4 cup warm water 1 1/2 cups stone-ground cornmeal, plus additional for sprinkling 2 teaspoons salt 1 cup boiling water 1/4 cup (1/2 stick) unsalted butter, melted and cooled 2 cups all-purpose flour, plus more for dusting Extra-virgin olive oil, for brushing 1 tablespoon coarse salt Instructions: In a small bowl combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes. In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes. Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours. Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour. Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up. Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool. ","[Rioja, Barbera, Tempranillo, Garnacha]" 47763,"Moussaka on the Grill 1 1/2 pounds eggplant, peeled and cut crosswise into 1/4-inch-thick slices Kosher salt and freshly cracked black pepper Extra-virgin olive oil, for drizzling 1 pound ground beef (or 8 ounces ground beef and 8 ounces ground lamb) 1 large yellow or red onion, peeled and diced 5 cloves garlic, sliced 2 tablespoons tomato paste 1 cup red wine 2 fresh bay leaves 1 cinnamon stick Small bunch fresh oregano One 28-ounce can crushed tomatoes 6 tablespoons unsalted butter 1/2 cup all-purpose flour 2 1/2 cups whole milk 1 teaspoon freshly grated nutmeg 1 cup grated pecorino 2 large egg yolks Zest of 1 lemon Pecorino, for serving Fresh flat-leaf parsley, for garnish Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. For the eggplant and meat sauce: Season the eggplant slices on both sides with salt and pepper and drizzle with olive oil. Turn to coat. Grill the eggplant slices straight over direct heat, flipping once, until tender and lightly golden brown on both sides, 5 to 7 minutes. You can move them from direct to indirect heat as needed. Transfer the eggplant slices to a baking sheet or a plate and set aside. Place a 6-quart heavy bottomed saucepan over direct heat. Add a few tablespoons of olive oil along with the ground meat to the saucepot and season with salt and pepper. Cook, stirring to break up the meat, until well browned and caramelized, about 5 minutes. Then add the onions and garlic with a pinch of salt and cook until soft, about 5 minutes. Add the tomato paste and cook until rust colored, another minute. Add the wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Using butcher's twine, tie the bay leaves, cinnamon stick and oregano into a bundle. Add the crushed tomatoes and the spice bundle to the pot. Move the pot over indirect heat and simmer until thickened, about 30 minutes. Remove from the heat and discard the spice bundle. For the bechamel sauce: In a heavy bottomed saucepot over direct heat, melt the butter. When butter has melted, whisk in the flour and cook until it forms a smooth paste, 3 to 4 minutes. Slowly whisk in half of the milk and once the mixture is smooth with no lumps, whisk in the remaining half and the nutmeg. Bring to a gentle boil and cook, stirring often, until thick and velvety, about 10 minutes. Remove from the heat and whisk in the pecorino. Set aside to cool slightly, then whisk in the egg yolks and lemon zest. To assemble: Place the eggplant slices on the bottom of an enameled dish or cast-iron and cover with the meat sauce. Pour the bechamel all over the top, spreading it out into an even layer. Place over indirect heat, cover the grill and cook until light golden brown and bubbly on top, about 40 minutes. Remove from the grill and let stand for 10 minutes before serving. Grate pecorino over the top and sprinkle with chopped parsley. (Alternatively, you can bake the moussaka in a 400 degrees F oven for 45 minutes.) ","[Chardonnay, Pinot Noir, GSM Blend, Barbera]" 47764,"Baked Fudge 2 whole eggs
1 cup sugar
2 tablespoons (heaping) cocoa
2 tablespoons all-purpose flour
1 stick butter, melted
1 teaspoon vanilla extract
Serving suggestions: sweetened whipped cream or vanilla ice cream Instructions: Preheat the oven to 325 degrees F. Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined. Pour the batter into 4 large ramekins. Set the ramekins into a larger pan halfway full of water. Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes. Serve with sweetened whipped cream or vanilla ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 47765,"Keith's White Chicken Chili 2 cups diced onions 2 cups diced celery 5 garlic cloves, chopped 1/2 cup vegetable oil 1 pound chicken breast, cooked and diced 8 cups water 1 bay leaf 1 (7-ounce) can chopped green chilies 1/2 teaspoon oregano 1/2 teaspoon cumin 1/2 teaspoon dry mustard 1/2 teaspoon basil 1/2 teaspoon Old Bay seasoning 1/4 teaspoon Cajun seasoning 1/3 of a 7-ounce can chipotle in adobo, chopped 4 tablespoons chicken base 1 pickled jalapeno, chopped 2 pounds white beans, soaked overnight 1/2 cup heavy cream 1 cup shredded carrots 16 ounces sour cream Instructions: Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 47766,"Stuffing 6 cups chicken stock 1 cup chopped celery 3/4 cup chopped carrots 3/4 cup diced onions 2 teaspoons poultry seasoning 1 teaspoon dried parsley 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt 1 small bay leaf Freshly ground black pepper 6 cups cubed French bread Instructions: Preheat the oven to 350 degrees F. In a medium stock-pot, combine the chicken stock, celery, carrots, onions, poultry seasoning, dried parsley, cumin, oregano, salt, bay leaf and pepper and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Bake until golden brown, about 30 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 47767,"Roast Chicken Salad Sandwiches One 4-pound chicken Kosher salt and freshly ground black pepper 1/2 lemon
3 sprigs parsley or tarragon 2 large egg yolks 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 3/4 cup vegetable oil 1/8 teaspoon cayenne pepper Kosher salt 2 stalks celery, diced, plus 2 tablespoons chopped leaves
1 medium shallot, finely chopped 3 tablespoons finely chopped fresh parsley 3 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Fresh lemon juice, to taste 2 baguettes, split open Potato chips, for serving (optional) Instructions: Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 10 minutes. Transfer to a cutting board and let cool slightly. Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use. Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Cook, whisking constantly, until hot, about 2 minutes. Remove the bowl from the pan and gradually drizzle in the vegetable oil, whisking until thick and creamy. Whisk in 1 tablespoon water, the cayenne and 1/2 teaspoon salt. Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise. Add salt, pepper and lemon juice to taste. Pull out some of the bread from the inside of the baguettes, then stuff with the chicken salad. Cut into sandwiches; serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47768,"Saltimbocca alla Romana 4 boneless, skinless chicken breasts 4 sage leaves, fully grown 4 slices prociutto ham 2 tablespoons butter Salt and freshly ground black pepper 1/4 cup dry white wine Instructions: Carefully flatten the breasts with the smooth side of a meat mallet, in between 2 pieces of plastic wrap. Place 1 sage leaf and 1 slice of prosciutto on each chicken breast and spear them onto the breast with a wooden toothpick. In a large frying pan, melt 1 tablespoon of butter. Add the breasts and pan-fry 2 to 3 minutes on each side. Lightly season the breasts with salt and pepper. Remove breasts from pan and keep warm. Dilute the pan juices with 1/4 cup white wine and bring to a rapid boil. With a heat resistant whisk, dissolve 1 tablespoon of butter into the sauce. Season with salt and pepper and return the breast to the pan and heat them up quickly. Serve on a preheated platter and drizzle with the pan juices. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47769,"KORBEL Cranberry Comfort 1 oz Southern Comfort? 2 oz Cranberry Juice 4 oz KORBEL Brut Apple slice Dash cinnamon Instructions: Pour Southern Comfort and cranberry juice into a shaker with ice. Shake and strain into a rocks glass (over ice). Top with KORBEL Brut. Ganrish with an apple slice and a dash of cinnamon. ","[Vouvray, Riesling, Moscato]" 47770,"French Potato Salad 2 pounds small red bliss potatoes, scrubbed but not peeled 1 tablespoon kosher salt plus more to taste 4 cups cold water 1 cup dry white wine 4 parsley stems 6 black peppercorns 2 sprigs fresh thyme 3 tablespoons white wine 1/3 cup minced shallots 1/2 cup fruity extra-virgin olive oil Freshly ground black pepper to taste 1/3 cup minced flat-leaf parsley leaves Instructions: Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring the liquid to a boil over high heat and immediately lower the heat to maintain a simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl. While the potatoes cook make the dressing. In a small bowl, whisk together the vinegar, shallots, 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for one hour to marinate, tossing several times to coat the potatoes. Add the parsley. Season with salt and pepper. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47771,"Fennel Salad 2 bulbs fennel, chopped 4 ounces olive oil Salt and black pepper Instructions: In a mixing bowl, combine chopped fennel and olive oil. Add salt and pepper to taste and mix thoroughly. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 47772,"Banana Bread With Chocolate Chips and Chocolate Glaze 1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 cup semisweet chocolate chips 2 large eggs 1/2 cup plain yogurt or sour cream 1 teaspoon vanilla extract 1 teaspoon grated orange zest (optional) 1 cup mashed banana 1 cup confectioners' sugar 2 tablespoons unsweetened cocoa powder 2 tablespoons milk 1/4 teaspoon vanilla extract Pinch of salt Instructions: Make the banana bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips. Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the flour mixture until just combined. Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely. Make the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the cooled banana bread and let set, 15 to 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47773,"Crab and Asparagus Soup 2 quarts chicken broth 3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal 1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels 1/2 cup dry sherry 1 tablespoon freshly ground white pepper 1/2 cup cornstarch mixed with 1 cup cold water 1 pound fresh crabmeat, picked over to remove any cartilage or shells 3 scallions, sliced on the diagonal into 1/2-inch pieces Instructions: Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47774,"Pita Bread 1 package active dry yeast 1 teaspoon sugar 11/2 cups warm water 1 teaspoon salt 31/2 cups bread flour, plus more for dusting 1 teaspoon olive oil Instructions: In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes. Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes. Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours. Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F. Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out. Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47775,"The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken \One Big Bird
3 pounds coarsely ground pork 1 1/2 teaspoons chopped garlic 1 teaspoon salt 1/4 teaspoon black pepper Pinch cayenne pepper, optional Pinch chili pepper flakes Pinch ground mace Pinch ground allspice 1/4 teaspoon dried thyme 1/2 teaspoon paprika Pinch ground bay leaf Pinch ground sage 2 1/2 teaspoons liquid smoke 3 teaspoons bacon fat 4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach 1/2 pound butter 2 cups sauteed onion 1 teaspoon salt 1/2 teaspoon white pepper 1 teaspoon ground fennel seed 1 (6-pound) fresh whole duck 1 (4-pound) fresh whole chicken 1 cup olive oil, divided About 5 tablespoons blackening spice, divided 1 (25-pound) fresh whole turkey 2 tablespoons freshly chopped garlic 5 pounds favorite cornbread dressing Spinach stuffing 3 whole roasted red bell peppers, cut into strips 2 tablespoons kosher salt 2 quarts of your favorite turkey gravy Large roasting pan and rack Parchment paper Aluminum foil 20 feet butcher's twine Large sewing needle Instructions: ; ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 47776,"Campfire Cupcake 3 tablespoons white frosting Green gel food coloring 1 unfrosted chocolate cupcake
2 chocolate-covered malt balls
1 miniature chocolate chew, such as Tootsie Roll Midgees 1 red gummy bear 1 orange gummy bear 1 yellow gummy bear 1 pink gummy bear 3 mini marshmallows
3 pretzel sticks Instructions: In a small bowl, mix the frosting with green gel food coloring. Spread the green frosting over the chocolate cupcake. Finely chop the malt balls and sprinkle over the cupcake to resemble dirt. Cut the chocolate chew in half lengthwise. Cut both halves in half again lengthwise to make 4 logs. Arrange 3 of the logs in a triangle in the center of the cupcake (eat or discard the fourth log).
Using scissors, snip the gummy bears into small pieces. Arrange the snipped gummy bears in the center of the logs to create a fire. Poke a mini marshmallow on the tip of each pretzel. Stick the pretzels in the frosting to form a tripod that meets in the center.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 47777,"Pear Cobbler 1 stick butter 1 cup sugar 1 cup flour (self-rising) 1 cup milk 1 can pears Instructions: Melt butter in a glass baking dish or other heat-proof dish in a preheated 400 degree oven. Mix sugar, flour and milk. Pour this mixture into the hot dish and add fruit. Bake for 30 minutes. ","[Chardonnay, Riesling, Moscato]" 47778,"Hoisin-Glazed BBQ Turkey Drumsticks 2 tablespoons five-spice powder Kosher salt and freshly ground pepper 1/2 teaspoon granulated garlic 1/2 teaspoon onion powder 4 turkey drumsticks, without thighs (about 4 pounds) 3/4 cup wood chips, soaked 6 cloves garlic, chopped (about 2 tablespoons) 1 1/2-inches fresh ginger, peeled and finely chopped 3/4 cup rice vinegar 1/4 cup soy sauce 1 tablespoon dark sesame oil 2 tablespoons hoisin sauce 4 teaspoons Asian chili sauce, such as Sriracha 4 scallions (white and green parts), thinly sliced Instructions: For the rub: Mix the five-spice powder, 1 teaspoon salt, 1/2 teaspoon pepper, granulated garlic, and onion powder together in a bowl. Smear the spices all over the drumsticks. Cover and refrigerate for several hours or overnight. Prepare an outdoor grill with a medium-hot fire on one side of the grill for both direct and indirect cooking. Position a drip pan under the grate on the cool side. Toss 1/2 cup soaked wood chips onto the coals. Lay the turkey legs on the grate over the drip pan. Cover the grill and position the lid's vent holes directly over the meat. When the fire dies down, after 45 minutes or so, add about a 1/2 dozen pieces of cold charcoal and the remaining wood chips to maintain a medium to medium-low smoky fire. Meanwhile, make the mop: Whisk together the garlic, ginger, vinegar, soy sauce, sesame oil, hoisin, chili sauce, and scallions. Set aside about half the sauce for serving. After about 1 hour, mop the turkey drumsticks with some of the mop and flip. Mop and flip every 10 minutes or so until the legs are browned and glazed and an instant-read thermometer inserted into the thickest part of the thigh registers about 170 degrees F, 30 to 40 minutes more. Serve the drumsticks with the reserved mop on the side. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 47779,"Spicy West Indies Fish 4 pounds snapper fillets 1 1/2 cups freshly squeezed lime juice 1 tablespoon curry powder 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon allspice 1 tablespoon ground ginger 1 tablespoon salt 1 tablespoon freshly ground black pepper 1 1/2 teaspoons cayenne pepper 1 medium red onion, thinly sliced Vegetable oil Instructions: Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil. Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47780,"Roasted Red Pepper Sauce 1 cup roasted red peppers (from water-packed jar) 1 cup reduced-sodium vegetable or chicken broth 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1/4 cup fresh basil leaves Salt and freshly ground black pepper Instructions: In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months. ","[Chardonnay, Vermentino, Gavi, Grner Veltliner]" 47781,"Black-and-White Sundaes 1/3 cup Easiest Marshmallow Sauce, recipe follows 1/3 cup Cool Chocolate Sauce, or store-bought chocolate sauce, recipe follows 1 pint chocolate ice cream 1 pint vanilla ice cream Slightly sweetened whipped cream 1 (12-ounce) package semisweet chocolate chips or 12 ounces bittersweet or semisweet chocolate, finely chopped 1/2 cup heavy cream Pinch salt 1 (7 1/2-ounce) jar marshmallow cream Instructions: Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other. Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce. Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.
Add a dollop of the whipped cream to each scoop and serve immediately. Melt the chocolate with the cream, 6 tablespoons water, and the salt in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months. Shake well before serving chilled, or gently reheat before serving.
With a rubber spatula, scrape the marshmallow cream into a bowl. Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard. Add the liquid to the bowl and whisk until smooth. Thin the sauce with 1 to 2 tablespoons water if necessary. Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months. Serve at room temperature.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 47782,"NY Strip Steak with Orange Bourbon Glaze 1/4 teaspoon Cajun seasoning 1/4 teaspoon cayenne Salt and pepper 2 tablespoons canola oil 1 (14 ounce) NY strip steak Orange Bourbon Glaze, recipe follows 2 tablespoons diced shallots 1/4 cup butter, divided 1 cup bourbon 2 seedless oranges, peeled and segmented 1/2 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 4 cups beef stock Instructions: Preheat grill to high and oven to 350 degrees F. In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak. In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 47783,"Smoked Salmon Cheese Mold 16 ounces smoked salmon cream cheese, softened 2 ounces pimiento 2 tablespoons grated onion 1 cup ground almonds 1/2 cup sour cream 1/3 cup fresh dill, stems removed Instructions: Combine cream cheese, pimientos, onions and almonds. Spoon mixture onto parchment paper, wrap and place in a bowl to form a mold. Chill for 4 to 6 hours. Once chilled, remove from mold, unwrap and place on serving plate. Spread evenly with sour cream and garnish sprinkled with dill. Serve mold on a platter or cheese board with assorted crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 47784,"Slow Cooker Cranberry Meatballs 1 (12 ounce) jar chili sauce 1 (12 ounce) can jellied cranberry sauce 1 (10.5 ounce) jar Red Pepper Jelly 2 tablespoons brown sugar A few shakes of hot sauce 1 (32 ounce) bag Farm Rich? Frozen Meatballs Instructions: Mix all ingredients except for meatballs in slow cooker. Add meatballs and stir to coat them well. Set the slow cooker on Low for 6-8 hours or High for 2-2 1/2 hours. ","[Merlot, Malbec, Tempranillo, Garnacha]" 47785,"Prosciutto Rolls with Asparagus and Arugula Salt and freshly ground black pepper 1 pound pencil-thin asparagus, trimmed 3 tablespoons extra-virgin olive oil Zest and juice of 1 lemon 1 bunch arugula 15 thin slices prosciutto (about 1/2 pound), each about 8-inches long Instructions: Bring a pot of salted water to a boil. Cook asparagus until tender, about 3 minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside. In a large bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and 1/2 teaspoon lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus. On a large cutting board or work surface, arrange 3 slices prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches. Lay an even combination of about a 1/4 of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut 4 more rolls. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 47786,"Artichoke and Bean Crostini Vegetable cooking spray 4 very thin slices prosciutto 12 (1/4-inch thick) slices rustic country bread 1/2 cup extra-virgin olive oil, plus extra for drizzling 1 (12-ounce) package frozen artichoke hearts, thawed 1 (15-ounce) can cannellini beans, rinsed and drained 1 cup grated Pecorino Romano 1/2 cup coarsely chopped fresh basil leaves 1 teaspoon lemon zest 3 teaspoons fresh lemon juice 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes. On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes. In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 47787,"Endive, Pear, and Roquefort Salad 4 to 6 heads of Belgian endive 1 1/2 tablespoons Champagne vinegar or white wine vinegar 3/4 teaspoon Dijon mustard *1 egg yolk, at room temperature 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons good olive oil 2 ripe Bartlett pears, halved, cored, and sliced 1/4 pound good Roquefort cheese 1/2 cup toasted walnut halves Instructions: Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature. ","[Champagne, Sauvignon Blanc, Pinot Gris, Barolo]

" 47788,"Scallop Mango Brochettes 1 tablespoon olive oil, plus some for grilling 1 large Spanish onion, peeled and chopped 1 teaspoon paprika 3 vine ripe tomatoes, peeled, seeded, and chopped Salt and pepper 2 teaspoons hot sauce, Jamaican style 1/2 pound dry sea scallops 1 ripe mango 4 medium size wood skewers, soaked in water 1 bunch fresh cilantro Instructions: In a saucepan, heat 1 tablespoon of olive oil. Add onions and paprika cook until caramelized. Add tomato and simmer for 10 to 15 minutes. Season with salt and pepper to taste. Let sauce cool. Puree in a blender until smooth. Add hot sauce and set aside. Clean sea scallops by removing the small muscle attached. Peel the ripe mango and cut into 1/2-inch cubes. Place one piece of mango and one scallop on skewer. Season with salt and pepper. Lightly coat ingredients with oil and grill until scallop is medium rare. Garnish with sauce and fresh cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47789,"Grilled Watermelon and Jalapeno Bowla 4 (1-inch thick) watermelon slices, plus small pieces for garnish Vegetable oil Salt 1 cup water 4 ounces blanco tequila 1-ounce Jalapeno Infused Simple Syrup, recipe follows 1 lime, juiced 1-ounce watermelon schnapps Whole jalapeno peppers, for garnish 1 cup water 1 cup sugar 1 small jalapeno pepper, sliced in 1/2 Instructions: Heat the grill to high.
Lightly brush the watermelon slices with vegetable oil and season with salt. Arrange on the grill and grill until you have visible grill marks on both sides. Remove the rind and chop the flesh into large chunks. Add the watermelon flesh to a blender, along with 1 cup of water and blend until liquefied. Strain the juice, through a fine strainer, into a bowl. Discard the pulp and reserve watermelon juice.
In a large bowl or glass pitcher, combine the tequila, simple syrup, lime juice and watermelon schnapps. Add the grilled watermelon juice, and stir. Pour into serving glasses and garnish with reserved slices of grilled watermelon and a jalapeno pepper. In a small saucepan over medium heat, add the water, sugar and the jalapeno pepper. Heat the mixture until the sugar is dissolved, about 2 to 3 minutes. Remove from the heat and let steep until cool. Remove the pepper slices and reserve the simple syrup. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 47790,"Danny Chan's Steamed Salmon with Lemon Two 1-pound salmon fillets 1 tablespoon soy sauce 1/4 teaspoon salt 1/8 teaspoon ground white pepper 2 scallions, cut into 4-inch pieces 4 slices ginger 1 lemon 2 teaspoons sesame oil Instructions: Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish. Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47791,"Chopped Steak and Mushroom Onion Gravy 1 1/2 pounds ground beef sirloin 1 egg, lightly beaten 1 tablespoon Worcestershire sauce 1 shallot, finely chopped 1 clove garlic, finely chopped 3 tablespoons finely chopped parsley leaves 1/2 teaspoon ground mustard 2 tablespoons panko bread crumbs 1/4 cup all-purpose flour Kosher salt and freshly ground pepper 1 tablespoon canola oil 1 tablespoon butter 2 tablespoons butter 8 ounces crimini mushrooms, cleaned well and quartered 1 small onion, minced 1 teaspoon finely chopped thyme leaves Salt and freshly ground black pepper 1/4 cup all-purpose flour 1/2 cup brandy 2 cups low-sodium beef stock Instructions: Preheat the oven to 350 degrees F. Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate. Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits. Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes. Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 47792,"Grilled Pork Tenderloin al Pastor with Avocado Crema 1 cup pineapple juice One 1-ounce package achiote paste
4 chipotle chiles in adobo sauce
2 cloves garlic
Kosher salt 2 pork tenderloins, about 1 1/2 pounds each, trimmed of silver skin
Neutral oil, for oiling the grill grates and drizzling 1 medium yellow onion, sliced into 1-inch rounds Freshly ground black pepper Avocado Crema, recipe follows Chopped fresh cilantro, for garnish 1/2 cup fresh cilantro 1/4 cup Mexican cream or sour cream 1 avocado, chopped
1 lime, zested and juiced Kosher salt and freshly ground black pepper Instructions: Add the pineapple juice, achiote paste, chipotles, garlic and 1 1/2 teaspoons salt to a food processor and puree until uniform. Reserve about 1/2 cup of the marinade for glazing. Put the remaining marinade and the pork in a resealable plastic bag and marinate for 2 hours in the fridge, rotating if necessary halfway through. Heat a grill to high heat; clean and oil the grill grates. Thread the onion rounds on the skewers, drizzle with oil and season with salt and pepper. Grill the onions, developing a deep char on each side, about 10 minutes per side. Set aside to cool. Lightly season the tenderloins once more, then grill on all 4 sides, frequently basting with the reserved marinade, until golden brown and the internal temperature registers 145 degrees F, 8 to 10 minutes per side. Transfer to a plate, tent loosely with foil and rest for 5 minutes. Mince the cooled onions and season again. Slice the pork and serve with a dollop of Avocado Crema and garnished with chopped cilantro and charred onions. Put the cilantro, Mexican cream, avocado and lime zest and juice in a food processor and run until smooth. Season with salt and pepper. Cover with plastic wrap pressed on top until serving, to keep the avocado from browning. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47793,"Fresh Figs with Smoked Cured Ham 5 ripe figs 1/2 pound thinly sliced prosciutto 4 teaspoons olive oil 1/2 teaspoon freshly ground black pepper Instructions: Wash the figs well, then divide into eighths, cutting from the stem to within about 3/8-inch of the bottom, so that you can spread the wedges out like petals. On each of 4 salad plates, arrange 5 to 6 slices of prosciutto spoke-fashion to resemble flower petals. Drizzle lightly with olive oil and sprinkle with pepper. Place a fig in the center of each; then spread the wedges out like opening flowers. Let stand at room temperature 1 to 2 hours; then serve at the start of an elegant meal. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47794,"Egg and Kale Breakfast Wraps 6 small kale leaves 2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 teaspoon chopped fresh thyme
2 cloves garlic, chopped
1 large shallot, chopped
1/8 teaspoon crushed red pepper flakes, optional 1/2 teaspoon kosher salt
1/4 cup chopped fresh basil Four 10-inch whole wheat tortillas
1/4 cup store-bought plain hummus
1 teaspoon fresh lemon juice (from 1/2 small lemon) 4 large eggs, chilled
Instructions: Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale, but it will cook down considerably. Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, thyme, garlic, shallots and red pepper flakes, if using. Saute until the tomatoes and shallots soften, about 4 minutes. Add the kale and sprinkle with the salt. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat. Fill a wide shallow pan with 2 to 3 inches of water and bring to a gentle simmer, barely a bubble really. Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus. Add the lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47795,"Gingery Pate Bites with Tangy Carrots and Daikon 1 cup chicken or pork mousse pate (10 ounces), at room temperature 1/4 cup mayonnaise 1 tablespoon grated peeled ginger 1 teaspoon soy sauce 1/2 baguette, split open and cut into small pieces 2 tablespoons rice wine vinegar 1 tablespoon vegetable oil Finely grated zest and juice of 1/2 lime Kosher salt 1 large carrot, cut into matchsticks 1/2 small daikon radish, cut into matchsticks Sriracha (Asian cl sauce), for topping Fresh cilantro, for topping Instructions: Beat the pate, mayonnaise, ginger and soy sauce in a bowl with a mixer until light and airy, 1 to 2 minutes. Cover and refrigerate until ready to use.
Preheat the oven to 375 degrees F. Arrange the baguette pieces on a baking sheet and bake until slightly toasted, about 10 minutes; let cool.
Meanwhile, make the dressing: Whisk the vinegar, vegetable oil, lime zest and juice, and 1 teaspoon salt in a bowl. Add the carrot and daikon and toss.
Spread some of the pate mixture on each piece of bread; top with Sriracha, the carrot-daikon salad and cilantro.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 47796,"Swiss Cheeseburger Sliders Vegetable oil, for brushing and coating grill 1 pound ground chuck 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 thin slices Swiss cheese, cut into small squares to fit the sliders 8 slider buns, halved and toasted Crisp bacon Chive sour cream Honey mustard Guacamole Mayonnaise and ketchup mixture (1/2 mayonnaise, 1/2 ketchup) Dill pickles Grilled pineapple slices Mango salsa BBQ sauce Black bean salsa Pico de gallo salsa Hummus Instructions: Heat the grill or grill pan to medium heat (350 degrees F) and rub the grate with a towel dipped in oil. In a large bowl, mix together the meat, salt, and pepper until well combined. Shape into 8 (1/4-inch thick) patties and brush the patties with vegetable oil. Cook the patties until browned on first side, about 1 to 2 minutes. Flip, top with cheese, close grill top and cook until cheese is melted and patty is cooked through, about 1 to 2 more minutes. If you are using a grill pan, tent the burgers with foil to melt the cheese. Serve the patties on the slider buns with optional toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 47797,"Sweet and Spicy Glazed Sweet Potatoes 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons honey
2 1/2 pounds sweet potatoes, cut into 1-inch chunks (about 6 cups)
1/4 cup Thai sweet chili sauce
1 teaspoon crushed red pepper flakes
2 dashes hot sauce
1/4 cup toasted pecans, chopped
3 scallions, chopped
Instructions: Preheat the oven to 350 degrees F. Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour. Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes. Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47798,"Kale Salad with Mango Vinaigrette 1 ripe mango, finely diced 2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
1 tablespoon agave nectar
Salt and pepper Salt and pepper
1/4 cup olive oil
1 bunch dinosaur kale, stems removed, leaves shredded
Instructions: Combine the mango, garlic, cilantro, vinegar and agave in a bowl. Sprinkle with salt and pepper. Whisk in the olive oil. Taste and adjust the seasoning as needed. Add the kale to the dressing and toss to coat. Set aside for 20 minutes before serving to allow the kale time to soften. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 47799,"Tie-Dye Halloween Sugar Cookies 2 1/2 cups all-purpose flour (see Cook's Note) 1/4 teaspoon baking powder 1/4 teaspoon fine salt 3/4 cup sugar 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature 1 teaspoon vanilla extract 1 large egg, slightly beaten Purple, neon green, black and orange gel food coloring, for coloring the dough 1/4 cup vanilla frosting Orange and black sanding sugar, for coating the edges Instructions: Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Turn the mixer to low, add the flour mixture and mix until completely incorporated. Remove the dough from the mixer and divide into 4 equal pieces. Add 1 piece back into the mixer. Turn the mixer to low speed and color the dough with the purple gel food coloring, about 4 drops, until completely incorporated. Wipe the bowl and the paddle clean and repeat with the remaining 3 pieces, coloring one neon green, one black and one orange.
Starting with the purple dough, tear half of it into teaspoon-size pieces and scatter them on top of a piece of parchment. Repeat with the remaining colors, tearing half of each color into teaspoon-size pieces and filling in all the spaces so that you have an oval shape with barely any of the parchment showing underneath. Top with another piece of parchment and use a rolling pin to roll the colors together until it is one big piece of dough about 1/4 inch thick. Repeat with the remaining dough. Refrigerate both parchment-covered pieces of dough until chilled, about 1 hour.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Remove the top piece of parchment from one piece of dough and cut out circles with a 2-inch circle cookie cutter. Place on one of the prepared baking sheets about 2 inches apart. Repeat with the other piece of dough and baking sheet. Bake until the edges are just starting to turn golden, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.
Spread a small amount of frosting onto the edge of the cookies and roll them in the orange and black sanding sugar until completely coated.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47800,"Raspberry-Ricotta Mousse 1 (15-ounce) container whole milk ricotta cheese 1/2 cup raspberry jam 1 cup whipping cream 3 tablespoons powdered sugar 1 cup fresh raspberries Instructions: In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl. In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve. ","[Chardonnay, Moscato, Sparkling Shiraz, Vinho Verde]" 47801,"Grated Pasta Chicken Soup 1 large egg plus 1 large egg yolk 2 tablespoons extra-virgin olive oil 1 cup all-purpose flour, plus more for dusting Kosher salt and freshly ground black pepper 2 celery stalks (about 5 ounces), cut into 1/4-inch pieces 1 medium onion (about 5 ounces), diced 3 medium carrots (about 6 ounces), grated (about 1 1/2 cups) 1 teaspoon fresh thyme leaves 1 clove garlic, grated 6 cups store-bought low-sodium chicken stock or broth 2 bay leaves 2 cups cooked shredded chicken Torn parsley leaves, for garnish, optional Instructions: Whisk the whole egg, egg yolk, 1 tablespoon of the olive oil and 1 tablespoon water in a small liquid measuring cup until smooth. Combine the flour and 1/2 teaspoon salt in a food processor, 2 to 3 pulses. With the food processor running, drizzle in the egg mixture and process until the dough forms into small pebbles that resemble couscous and doesn\u2019t stick to your fingers when pinched, 2 to 3 minutes. If the dough is too dry, add water, 1 tablespoon at a time, until it comes together. If the dough is too wet, add flour, 1 tablespoon at a time. Turn the dough onto a lightly floured surface and knead until a smooth ball forms, 4 to 5 times. Place in a bowl and refrigerate until chilled, about 30 minutes (see Cook\u2019s Note). Heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add the celery and onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the carrots and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the thyme, garlic, 2 teaspoons salt and a few grinds of pepper. Cook until the garlic softens, about 1 minute, then stir in the chicken stock and bay leaves. Bring to a boil, stirring occasionally, 7 to 8 minutes. Reduce the heat to low to maintain a simmer. Grate one-third of the dough on the large holes of a box grater directly into the hot broth, tapping the grater on the edge of pot to release the noodles as needed. Stir to prevent the noodles from sticking together and dry the steam on the grater between batches as needed. Repeat with the remaining dough. Simmer until the noodles start to float, about 5 minutes. Add the chicken and continue to cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes. Serve the soup garnished with the parsley if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47802,"Crispy Potato Spring Rolls with Tuna Sushi in a Lemon Thyme Vinaigrette 1 cup lemon juice 1 teaspoon ground pink peppercorns 1/2 teaspoon white pepper 1 teaspoon sea salt 1/2 cup honey 1 1/2 cups olive oil 1/2 bunch lemon thyme 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice Olive oil Salt and pepper 1 ounce julienne of sun dried tomatoes 4 green onions, green parts only, cut into 5-inch long pieces 4 12-inch rice paper wrappers 3 ounces #1 Sushi Grade Yellowfin Tuna, cut into 5-inch long bars Instructions: Make the vinaigrette: In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt. Whisk in honey. Drizzle in olive oil in a slow stream to emulsify. This is a temporary emulsification and needs to be whisked just before serving. In a heated pan with olive oil saute the potatoes. Season with salt and pepper. Cover the pan and roast until potatoes are tender. Add sun dried tomatoes to the pan. Transfer mixture to a bowl. With a hand-held masher, mash the mixture until fluffy. Check for seasoning. Place the potatoes mixture into a pastry bag fitted with a round tip. To hydrate the rice paper wrappers, fill a large bowl with warm water. Place the wrappers in water for about 3 minutes until soft. Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel. Pipe a 5-inch strip of mashed potatoes in the center of the wrapper. Lay a tuna bar and a piece of scallion evenly next to the potato. Roll into a spring roll. In a very hot pan with oil saute the spring rolls quickly, browning all sides. Cook on very high heat, making sure not to cook the tuna. Cut each spring roll into 5 pieces. Brush with olive oil. Drizzle with the vinaigrette and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47803,"Classic Mojito 4 tablespoons cane sugar, plus more to rim glass 4 cups ice
6 ounces light rum
10 to 12 mint sprigs
6 tablespoons fresh lime juice
Club soda
4 slices lime
Instructions: Moisten the rims of 4 glasses with lime and dip into cane sugar. Set aside.
Place ice in beverage shaker then add in the rum. Break up half of the mint leaves and add to the shaker with the lime juice and sugar. Shake well and serve over ice in a funky glass. Top off each glass with a splash of club soda. Garnish each glass with a slice of lime and a sprig of mint. ","[Rum, Cuba Libre, Mojito Blend]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and fresh" 47804,"Kicked-Up Corned Beef Hash 2 large russet potatoes, diced small 2 tablespoons butter 1 large onion, diced small 2 tablespoons minced garlic 1 jalapeno, minced 3/4 pound corned beef, diced small 1 tablespoon prepared horseradish 2 teaspoons chicken bouillon 2 tablespoons chopped chives 1 cup, finely grated Swiss cheese Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 400 degrees F.
Put the potatoes in a saucepan and cover with water and bring to a boil over high heat. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
Heat a 10-inch skillet, over medium-high. Add the butter and allow it to brown for 1 minute. Stir in the onions, garlic and jalapenos and cook for 5 minutes. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese. Mix well, then remove from the heat. Spoon the hash into 6 (6-ounce) ramekins. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes. Remove from the oven and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47805,"Ricotta and Herb-Stuffed Roast Chicken 1 (3 1/2 pound) free-range chicken, spatchcocked* 1 1/2 cups fresh ricotta cheese 2 tablespoons chopped fresh chervil 2 tablespoons fresh snipped chives 2 teaspoons grated lemon zest Sea salt and freshly cracked black pepper Olive oil, as needed Instructions: Preheat an oven to 400 degrees F. *To spatchcock the chicken: Place the bird, breast side down on a cutting board. Using poultry shears or a sharp knife, score along both sides of the backbone, cutting through the skin and bone. Remove the backbone. Turn the bird over and press firmly on the breast bone to break it, and flatten the breast. Tuck the wing tips under the breast. Set the chicken aside.
In a large bowl, mix together the ricotta, chervil, chives, lemon zest, and season with sea salt and black pepper, to taste. Using your fingers, carefully loosen the skin over the breast of the chicken and down to the thigh area. Spread the ricotta mixture evenly under the skin to coat the breast and thigh meat.
Set the chicken in a roasting pan, drizzle it with olive oil and re-season with salt and black pepper, to taste. Roast until the juices run clear when you poke a skewer into the thickest part of the thigh, about 50 minutes. Let the chicken rest for 5 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47806,"Simple Authentic Guacamole 2 ripe avocados, peeled, pitted and diced 1/4 cup chopped fresh cilantro leaves 1 serrano cl, seeded, deveined and finely chopped
1 lime, juiced 1/2 white onion, chopped Kosher salt Tortilla chips or fresh veggies, for serving Instructions: In a medium mixing bowl, add the diced avocados and mash with a fork until smooth but still chunky. Add the cilantro, cl, lime juice and onion and mix to combine. Season with salt. Serve with tortilla chips or fresh veggies, etc. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 47807,"Brie Stuffed French Toast 1 stick sweet, unsalted butter 1/2 cup walnuts, chopped 2 bananas, sliced 1/4 cup banana liqueur (optional) 1 pint real Vermont maple syrup 2 cups half-and-half 2 tablespoons cinnamon 2 tablespoons pure vanilla extract 4 whole eggs (not beaten) 1/2 cup sugar Pinch salt 8 pieces challah bread 1/4 wheel double cream brie cheese, cut into 8 thin pieces Instructions: In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid. Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner. Place on a plate, spoon your syrup mixture on top and enjoy. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 47808,"Broccoli Rabe and Orecchiette 1/2 pound orecchiette, (little ear shaped pastas) cooked al dente 2 1/4 to 2 1/2 pounds, broccoli rabe 2 large bunches Salt 1/3 cup extra-virgin olive oil, 4 or 5 turns of the pan 6 to 8 cloves garlic, finely chopped 1 full teaspoon red pepper flakes 1/2 cup freshly grated Parmigiano-Reggiano Black pepper Instructions: Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of \little ears\ pasta. Cook to al dente, about 7 minutes. Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Aglianico]

" 47809,"30-Minute Roasted Pork with Grapes and Couscous 3 cups mixed black and green seedless grapes 10 to 12 fresh sage leaves 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pork tenderloin, trimmed and patted dry (about 1 1/4 pounds) 1/2 cup couscous 2 tablespoons walnuts, chopped Instructions: Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish. Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest. While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork. Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 47810,"Watercress and Citrus Salad 2 bunches watercress or upland cress, leaves and attached tender stems only 1 grapefruit, supremed, plus 4 teaspoons grapefruit juice 1 orange, supremed, plus 4 teaspoons orange juice 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper.
Instructions: Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 47811,"Corn and Scallion Salad with Cilantro-Mint Dressing 1/2 cup fresh mint leaves, chopped 1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
6 large ears corn, husks and silks removed
1/4 cup light olive or canola oil
Canola oil, for brushing
2 cups baby mixed greens
6 scallions, green and pale green parts thinly sliced 1/2 cup crumbled feta or farmer's cheese
Instructions: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use. Preheat the grill to medium-high. Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47812,"Blueberry Pomegranate Smoothie 1 1/2 cups pomegranate juice 1 1/4 cup blueberries 3/4 cup Greek yogurt 2 tablespoons honey 1 1/2 cups ice Instructions: Place the pomegranate juice, blueberries, yogurt, honey and ice in a blender. Turn on high and blend until smooth. Serve in a reusable to-go cup.; ","[Chardonnay, Riesling, Moscato]" 47813,"Gooey Croque Monsieur Skillet Dip One 8-ounce can crescent-roll dough 5 tablespoons unsalted butter
1 medium onion, diced
1 clove garlic, minced
3 tablespoons all-purpose flour
2 cups hot milk
1/2 cup freshly grated Parmesan
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
2 cups grated Gruyere
Four 1-ounce slices deli ham, torn into 2-inch pieces
2 sprigs thyme, leaves stripped from stems
Instructions: Preheat the oven to 375 degrees F. Separate the triangles of dough and roll each piece into a crescent, starting at the wider end of the triangle. Set aside.
Melt the butter in a 10-inch skillet over medium heat. Spoon off 1 tablespoon butter into a small bowl; set aside.
Add the onion and garlic to the skillet; cook, stirring, until softened and just beginning to brown, about 4 minutes. Reduce heat to low. Add the flour all at once and stir with a wooden spoon to combine, about 2 minutes. Slowly pour in the hot milk in a steady stream, whisking constantly. Increase heat to medium-low and cook, whisking constantly, until the sauce is thickened, about 5 minutes.
Off the heat, whisk in the Parmesan, Dijon, salt, pepper, nutmeg and 1 cup of the Gruyere. Arrange the reserved crescents around the outer perimeter of the skillet, gently pressing down on each to nestle to the bottom. Brush the tops of the crescents with the reserved 1 tablespoon butter. Sprinkle the remaining 1 cup Gruyere evenly over the top of the cheese dip and the crescents.
Gather a piece of ham into a small bundle and tuck it into the cheese dip so it\u2019s flush with the surface. Repeat with the remaining pieces of ham, distributing them evenly over the surface of the dip.
Bake until the rolls are golden brown and the dip is melted and browning in places, 15 to 17 minutes. Garnish with thyme leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 47814,"Spring Pasta Salad Kosher salt 12 ounces cavatappi pasta 4 ounces asparagus, woody ends trimmed, thinly sliced on the bias 1 10-ounce box frozen peas, thawed 1 12-ounce jar roasted yellow peppers, chopped 1 pint grape tomatoes, halved 1 shallot, minced 1/2 cup fresh dill, chopped Ricotta salata cheese, for garnish 1/3 cup extra-virgin olive oil, plus more for drizzling 2 teaspoons Dijon mustard 1 teaspoon honey 1 clove garlic, grated Grated zest and juice of 1 lemon Kosher salt and freshly cracked pepper Instructions: Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done. Drain the pasta and asparagus; rinse under cold running water to stop the cooking. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot and dill. Make the dressing: In a small bowl, whisk together the olive oil, mustard, honey, garlic and lemon zest and juice. Season with salt and pepper. Pour the dressing over the pasta salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor. When ready to serve, bowl it up. Then shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 47815,"Tahini and Yogurt Spread 1 large garlic clove, minced 3 tablespoons tahini 1 cup yogurt 3 tablespoons fresh lemon juice 1/4 teaspoon paprika Salt to taste Instructions: In a bowl, combine the garlic and tahini. Mix in the yogurt, lemon juice and paprika. Add salt to taste. Serve in a Middle Eastern vegetable sandwich in pita bread ","[Chardonnay, Sauvignon Blanc, Riesling]" 47816,"Spaghetti with Endives and Anchovies 1/4 cup extra-virgin olive oil, or to taste 4 garlic cloves, peeled and cut into thirds 2 heads endive, washed, base removed, sliced crosswise 3 to 4 shallots, minced 2 cans anchovies, in oil 2 cups water Freshly ground black pepper 2 tablespoons chopped fresh savory 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh fennel fronds 1 cup pitted black olives, such as Kalamata 1 pound spaghetti Instructions: In a 12-inch saute pan, heat oil over medium-high heat. Add garlic and cook, stirring, until just golden. Reduce heat to medium-low, add the endive and shallots, and cook 2 minutes more. Add anchovies, water, and black pepper, and bring liquid to a simmer; add the savory, dill, fennel, and olives and simmer over low heat for 15 minutes. While sauce is simmering, cook pasta in a large pot of boiling salted water until just al dente, about 10 minutes. Strain pasta, add to sauce in skillet and cook 5 minutes more. Serve with crusty Italian bread and a green salad. Serving suggestion: Crusty Italian bread and a green salad. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 47817,"Sunchoke Pizza 1 sunchoke 1 tablespoon roughly chopped fresh rosemary Large pinch or two shredded Parmigiano-Reggiano 2 to 3 whole leaves lacinato kale, stems trimmed Olive oil, for drizzling Salt One 12- to 13-ounce ball your favorite pizza dough All-purpose flour, for dusting Small handful shredded whole-milk mozzarella (1/2 to 3/4 cup) Small handful shredded fontina Val d'Aosta cheese (1/2 to 3/4 cup) Creme fraiche or thinned down sour cream, for drizzling Instructions: Heat your oven as high as it will go (500 to 600 degrees F) with a pizza stone set on the bottom floor for 30 minutes before cooking the pizza. Slice the sunchoke as thinly as possible with a mandolin into a bowl. (You should get enough pieces to make a thin layer that covers the whole pie.) Toss together the rosemary, Parmigiano-Reggiano, kale, a generous dash of olive oil and a generous pinch of salt, coating everything evenly and massaging the kale to soften it up. Taste for salt and adjust if necessary. Stretch out the dough into a 12-inch round, first pinching a hearty edge for the crust, then gently stretching to reach 12 inches. Generously flour a pizza peel and lay down the round. Quickly lay down the mozzarella, then an even layer of the sunchokes, followed by the kale. The kale should not cover the pie evenly like the sunchokes, but add an accent of color and crunchiness. Top the pie with the fontina and slide onto the pizza stone. Cook until the pie is evenly browned, 6 to 8 minutes. Pull the pie onto a flat metal pie pan or the underside of a baking sheet so it's easy to slide off onto a cutting board. Cut the pie into 6 even pieces and drizzle with creme fraiche. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 47818,"Blueberry-Orange Trifle 1 cup orange juice 2 teaspoons (1 envelope) powdered gelatin 1 1/2 cups plain non-fat yogurt 1 (15-ounce) container low-fat ricotta cheese 1/2 teaspoon pure vanilla extract 1/4 cup light brown sugar 1 orange, zest finely grated 1 store-bought angel food bundt cake 2 pints fresh blueberries 2 tablespoons sugar 1/2 lemon, juiced Fresh mint leaves, for garnish Instructions: Pour 1/2 cup of the orange juice into a small pot and heat over medium flame until hot; remove from heat. Sprinkle the gelatin on top of the hot orange juice, give it a stir, and let stand for 5 minutes to soften. Combine the yogurt, ricotta, vanilla, brown sugar, orange zest, and the gelatin mixture in a food processor and process until smooth, thick, and custard-like. Put the angel food cake in a trifle bowl and push it down so it sits on the bottom. Pour the remaining 1/2 cup of orange juice over the cake to moisten. Spoon the yogurt custard over the cake to cover. Chill in the refrigerator to set up. To make the blueberry compote: Combine the blueberries, sugar, and lemon juice in a pot over medium heat. Stir gently until the berries breakdown and release their natural juice; the consistency should remain a bit chunky. Set aside to cool. Top the chilled trifle with the blueberry compote and garnish with fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47819,"Cornbread 4 eggs 1/3 cup brown sugar
2 cups creamed corn
2 cups sour cream
1 cup canola oil
4 ounces green chiles
2 cups cornmeal
2 tablespoons baking powder 2 teaspoons salt (no more)!
Instructions: Preheat the oven to 350 degrees F. Line a 12-by-20-inch hotel pan with parchment paper (see Cook's Note). Whisk eggs with brown sugar in a bowl, then add the corn, sour cream, oil and chiles and mix thoroughly. Gently fold in cornmeal, baking soda and salt. Pour into prepared hotel pan. Bake until browned on top, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 47820,"Black Bean Hummus One 1-pound can garbanzo beans One 1-pound can black beans About 3 cups olive oil Pinch ground cumin About 1/2 teaspoon cayenne 1/2 lime, juiced About 1/2 teaspoon salt 1/2 cup chili powder Pinch ground coriander Pinch ground cinnamon About 3/4 teaspoon tahini 1 bag prepared pita chips (16 chips per serving) Instructions: Mix all ingredients in a large bowl. Add the ingredients to a food processor and process in batches. Blend until smooth. Place into individual 16-ounce serving size containers. Serve on a plate with 16 pita chips per serving. ","[Syrah, Malbec, Tempranillo, Garnacha]" 47821,"Teas Black tea such as an English or Irish blend, a darjeeling, Assam or Orange Pekoe is fine. 1 quart boiled water 1/3 to 1/2 cup clover honey Whole and ground cinnamon sticks Cloves 1/2 cup whipped cream Refined white sugar or confectioners sugar Water Thai tea mix** Ice Half and Half or cream Powdered/ground ginger Instructions: Steep tea in a quart of boiled water for about three to five minutes. Do not oversteep! Infuse the cinnamon and clove flavors in the tea - place three or four whole cloves and two cinnamon sticks - broken apart into four pieces. Drop them in while tea is steeping. Simmer once you remove tea strainer or teabags. Simmer for about 7-9 minutes. While tea is cooling, add 1/3 to 1/2 cup honey. Use plain clover honey. Stir to dissolve honey. Add a pinch of ground cloves and cinnamon to cooling tea. Ladle into teacups. Let cool for 30 seconds. Spoon whipped cream on top, add cinnamon stick and a pinch of cinnamon to top of cream hillock. BUBBLE TEA Tea - any black or Oolong tea. Water, boiled and hot Tapioca Pearls*** Ice Fruit juice - preferably not citrus, but Pineapple is fine to use. Condensed Milk Make tea and let cool to room temperature. To make the tapioca pearls, use a four to one ratio of water to pearls and simmer for about 25 minutes. Stir every few minutes to keep pearls from clumping together. The pearls will change color from white to clear and will double or triple in size from a ball-bearing size to that of a small pea. Let cool. Once cool, spoon two tablespoons of pearls into glass and another tablespoon of pearls into cocktail shaker. Fill Cocktail shaker 3/4 of the way with big ice cubes. Add tea about 2/3 of way up cup. Fill almost all of the remaining 1/3 with fruit juice. Ad two tablespoons of condensed milk. Shake vigorously for one to two minutes. Pour into glass. Add a big straw. Liquid should be milk with a slight froth on top. Make simple syrup using a four to one ratio of water to sugar, reduce until syrupy: boil sugar and water over medium heat until syrup forms. Make tea - if using Thai Tea, steep until the tea liquor is a deep orange-red color. Let cool to room temperature. Fill tall glass with ice . Pour tea until it fills about 2/3 of glass. Pour about two or three tablespoons of simple syrup into glass. Stir gently. Float about two or three tablespoons of half & half or cream on top. Throw a pinch of ginger on the top. Serve. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Syrah]" 47822,"Pasta with Swiss Chard 8 ounces penne, rotelle or rigatoni, cooked and drained 1/4 cup pasta cooking water 1 tablespoons olive oil 1/2 onion, chopped 1 clove garlic, finely chopped or thinly sliced 1 pound Swiss chard, washed, stems removed and coarsely chopped 1/2 cup red or white wine or chicken stock 1 cup crushed red tomatoes 1 teaspoon red pepper flakes 1 tablespoon toasted pine nuts (optional) Salt and pepper Instructions: In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do Not over cook the chard. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 47823,"Barbecued Salmon with Chipotle Cole Slaw 1/4 cup champagne wine vinegar 1/4 cup fresh lime juice 2 tablespoons Dijon mustard 1 1/3 tablespoons chipotle pepper in adobo, pureed 4 garlic cloves, chopped 1 1/2 cups olive oil 1/2 head green cabbage, shredded 1/2 head red cabbage, shredded 1/2 red pepper, julienned 1 large carrot, julienned 1/4 red onion, sliced 1 jalapeno, julienned 1/4 fennel bulb, julienned (optional) 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons sugar Four 6-ounce salmon fillets Olive oil, as needed Salt and pepper 1/2 cup barbecue sauce (any kind) Instructions: To make chipotle vinaigrette, add first 5 ingredients into a food processor and puree until smooth. With the processor running, add the olive oil in a steady stream to emulsify the vinaigrette. Add salt and taste to adjust seasoning. Toss all of the vegetables together. Add the salt, pepper, sugar and chipotle vinaigrette. Toss to combine. Let cole slaw sit refrigerated overnight. Preheat oven to 400 degrees F. For the salmon: Season salmon with oil, salt and pepper. Brush with the barbecue sauce. Place salmon on an oiled baking sheet. Bake for 8 to 10 minutes. Remove from oven and brush once more with barbecue sauce. Serve with chipotle cole slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47824,"Smoked Turkey Blue Corn Quesadilla Slider 4 Mission? Artisan? Blue Corn Tortillas ? cup Pepperjack cheese, shredded 4 Thin Roma tomato slices 4 (? oz.) Thin low-sodium deli-sliced turkey breast slices 8 tsp. Alfalfa sprouts 8 Thin avocado slices 4 Wooden sandwich pics or tooth pics (optional) Instructions: 1.Place one Mission? Artisan? Blue Corn Tortilla in a small non-stick saute pan over medium heat, sprinkle 3 tablespoons (or ? ounce) cheese over one half of tortilla. Once tortilla is warmed through, fold tortilla over cheese to form a half circle quesadilla, only toasting one side. Remove from saute pan toasted side down and layer bottom half of quesadilla with one tomato slice, one folded (? oz.) turkey slice, 2 teaspoons of alfalfa sprouts and 2 avocado slices, fold quesadilla over to enclose fillings, using sandwich pic to hold closed if needed. 2.Repeat with remaining tortillas and fillings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47825,"The French Dip 1 piece beef tri-tip Salt and pepper 2 pieces foie gras, 1/2-inch thick 1 small baguette Peach Mustard, recipe follows 1/2 cup to 1 cup baby arugula leaves Shaved summer truffles, to taste 1 teaspoon truffle oil, or more to taste 2 pounds peeled and sliced white peaches 1/4 cup brown sugar 1 tablespoon rice wine vinegar 1 cup caramelized sliced onion, plus more to taste 1/2 cup Dijon mustard, plus more to taste Instructions: Preheat a rotisserie, grill, or grill pan. Season tri-tip with salt and pepper. Cook meat until medium-rare on rotisserie or grill, about 20 minutes depending on temperature of cooking medium. Meanwhile, heat a small saute pan over medium-high heat. Season foie gras with salt and pepper, and then sear in hot pan until desired degree of doneness. Slice baguette in half lengthwise and then toast bread, if desired. Spread Peach Mustard over bottom piece of bread. Slice tri-tip, as desired, and place on bottom half of baguette on top of mustard. Place foie gras on top of tri-tip and then add a dollop of Peach Mustard on top of foie gras. In a bowl, mix arugula greens, shaved truffles, truffle oil, salt and pepper, to taste. Add to sandwich on top of foie gras. Spread Peach Mustard on top half of baguette, slice, and serve. In a medium saucepan, cook peaches with brown sugar over medium heat until caramelized. Add rice wine vinegar and stir to combine. When ready to serve, stir in 1 cup caramelized onions, or more to taste. You can vary the amount of onions based on your preference. For 1 serving, combine about 3 to 4 tablespoons of the peach-onion mixture with about 1 tablespoon Dijon in a small bowl. More or less mustard can be added, to taste. Spread on baguette. Store extra Peach Mustard in an airtight container in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47826,"Apple Raisin Tart 1 1/2 sticks cold butter, cut into pea-size pieces 1 cup all-purpose flour Pinch kosher salt 1/4 cup ice water 1 1/2 sticks butter 1 cup sugar 3/4 cup all-purpose flour 3 eggs 1 vanilla bean, split and seeds scraped 2 tablespoons butter 6 Golden Delicious apples, peeled, cored and cut into 8ths 2 tablespoons sugar Splash brandy, to flambe 1/2 cup golden raisins 1 egg beaten with 1 tablespoon water Instructions: Preheat the oven to 350 degrees F. Crust: Combine the butter, flour and salt in the food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in half of the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form it into a disk, wrap in plastic and refrigerate for at least 1 hour. Filling: Cook's Note: Enough for 2 tarts. It's easier to make a larger quantity and it will last in the refrigerator for months.) In a small saucepan melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle, then add the sugar and beat together on a medium speed. Gradually add the flour. Once the flour is incorporated, add the eggs, 1 at a time. Beat in the vanilla bean seeds. Apples: In a large saute pan over medium heat, melt the butter. Add the apples and sugar and cook until they start to soften, about 6 to 7 minutes. Pull the pan off the burner and add the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins and reserve. Assembly: Remove the dough from the refrigerator 15 minutes before ready to use, this will allow the dough to soften and come to room temperature. Dust a clean work surface with flour. Roll the dough out to about 1/8-inch thickness and lay it into a 9-inch tart pan with lots of overhang on the sides. Schmear half of the filling into the bottom of the tart pan and top with the apple mixture. Fold the dough overhang over the top of the apples. Brush the dough with the egg wash. Refrigerate the other half of the filling for another use. Bake the tart in the preheated oven until the top is golden brown and slightly crispy, about 35 to 40 minutes. Remove the tart from the oven, cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47827,"Tropical Banana Bread 1/2 cup coconut oil, warmed and melted, plus more for the baking pan 1 cup macadamia nuts 3/4 cup unsweetened coconut flakes 1 3/4 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon freshly grated nutmeg 1/2 cup lightly-packed dark brown sugar 2 large eggs, lightly beaten 1/4 cup Greek yogurt 1 teaspoon pure vanilla extract 4 soft, very ripe bananas, mashed (about 1 1/2 cups) Instructions: Preheat the oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan. Spread the macadamia nuts on one rimmed baking sheet and the coconut on another. Toast, tossing occasionally, until the macadamia nuts and coconut are golden, 5 to 7 minutes. Let the nuts cool, then roughly chop. Whisk together the flour, granulated sugar, baking soda, cinnamon, salt, nutmeg, macadamia nuts and coconut in a large bowl. In another bowl, whisk together the coconut oil, brown sugar, eggs, yogurt and vanilla. Stir in the bananas. Fold the banana mixture into the dry mixture until just combined. Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until golden brown and a skewer inserted into the center comes out clean, 65 minutes to 75 minutes. Let the bread cool for 15 minutes in the pan. Remove from the pan and let cool completely on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47828,"Prima Dona Cake 2 ounces white chocolate 1 cup unsalted butter 1 3/4 cups granulated sugar 3 eggs 4 1/2 cups cake flour 3 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1 1/2 cups milk 2 cups all-purpose flour 2 cups granulated sugar 1/8 cup extra-dark cocoa powder 1 tablespoons salt 1 tablespoon baking soda 1 whole egg 3/4 cup canola or vegetable oil 1 cup plus 2 tablespoons whole milk 1 cup plus 2 tablespoons hot brewed coffee 1/2 cup granulated sugar 1/2 cup water 1 cup egg whites 2 cups unsalted butter, room temperature 8 ounces white chocolate Vanilla extract, to taste 2 (1 pound) solid pieces of white chocolate Instructions: Preheat oven to 350 degrees F. To make the white chocolate cake: Melt chocolate in metal bowl over pot of simmering water. Remove from heat and stir. Using a tabletop mixer with whip attachment, beat butter and sugar until light and fluffy. Add eggs in 1 minute intervals, mixing well with each addition. Stir dry ingredients together in large bowl. Alternately mix dry ingredients and milk into egg mixture. Scrape sides and bottom of bowl and beat with each addition 1 minute. Stir in chocolate and pour into 2 greased and lightly floured 8 by 1 1/2-inch round pans. Place in 350 degrees F oven and bake 30 to 35 minutes or until golden brown and firm to touch. Cool. Store on plate until ready to assemble cake. To make the devil's food cake: Using tabletop mixer with whip attachment, mix dry ingredients well. Slowly add egg, oil, milk, and coffee, scraping sides and bottom between each addition. Continue to mix until thoroughly incorporated and smooth. Grease and flour 2 by 8 by 1 1/2-inch pans and pour batter in each 1/4-inch from rim. Place pans in 350 degrees F oven to bake 25 to 30 minutes. Cakes should be firm to the touch and moist. Cool cakes on rack and transfer to plates to assemble. To make the white chocolate buttercream: Boil sugar and water in sauce pot until it registers 335 degrees F on a candy thermometer or when a soft ball of sugar forms when a teaspoon of syrup is placed in ice-water. Beat whites in bowl of table top mixer with whip attachment on high speed until firm peaks form. Slowly and carefully, pour hot syrup into the whites. Continue to whip meringue until cool. Add butter to meringue and thoroughly mix. Stir in chocolate and vanilla. To make the white chocolate decor: Slightly temper chocolate until surface is soft, but not melted. Using a sharp knife working away from you, carefully run it through the chocolate, forming 3-inch chocolate sticks. For best results, make sure chocolate is soft but not tacky. Make approximately 25 sticks. Soften remaining chocolate slightly and use a vegetable peeler to form medium size curls. Place chocolate stick and shavings on a tray in the refrigerator until ready to assemble cake To assemble: Place white chocolate cake layer on 9-inch plate. Using a serrated knife, level tops of cake by trimming off the dome. Discard excess cake. Spread 3/4 cup of butter cream over top of cake. Repeat next 3 layers starting with devils food cake and ending with white. Frost tops and sides of cake evenly with remaining buttercream. Coat sides and top of cake evenly with white chocolate shavings. Arrange the chocolate sticks into the tops of the cake sticking in from edges to center on 45 degree angle. Sprinkle additional shavings over sticks to fill in voids. Cut into 12 equal pieces and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47829,"Asian Shrimp and Asparagus Soup 1 tablespoon vegetable oil 2 tablespoons minced shallots 6 cups water Bouquet garni including: the stems and roots of a bunch of cilantro, bay leaf, smashed peeled garlic clove, 2 red chili 1 pound asparagus, peeled, trimmed and cut into 1/2-inch rounds 1 pound peeled and deveined shrimp, cut into 1/2-inch pieces 1 cup canned straw mushrooms or fresh enoki mushrooms or sliced domestic mushroom caps 3 to 4 tablespoons fresh lime juice 1/2 cup (packed) cilantro leaves, coarsely chopped Salt and crushed red pepper Instructions: Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant). Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47830,"Easy Chocolate Mousse with Sweet Phyllo Crisps 1 cup toasted blanched almonds, finely chopped 1/2 cup granulated sugar Zest from 1/2 orange 1/4 teaspoon almond extract 1/2 recipe Phyllo Dough (an 18-by-36-inch piece), allowed to dry for 10 minutes, recipe follows 2 tablespoons unsalted butter, melted Turbinado sugar, for sprinkling 1 pound bittersweet chocolate, finely chopped 1 teaspoon espresso powder
2 cups steaming hot water
Generous pinch fine sea salt 2 cups unbleached all-purpose flour, plus more for dusting Generous pinch fine sea salt
1/2 cup room-temperature water
1 tablespoon canola oil
1 large egg, at room temperature
Instructions: For the sweet phyllo crisps: Preheat the oven to 325 degrees F. Line a baking sheet with parchment. Set aside. In a small bowl, toss together the almonds, granulated sugar and orange zest. Add the almond extract and stir together until the mixture is barely damp. Cut the piece of phyllo in half lengthwise, then cut each of the 2 strips in half crosswise so you have a total of 4 pieces. Brush a piece of phyllo with the butter and sprinkle with the almond filling. Fold the piece of phyllo into thirds using a business letter fold, brushing each fold with butter and sprinkling with additional filling as you go. Then fold one corner over into a triangle and continue folding down the length, buttering and sprinkling as you go until it is folded into a triangular shape, similar to a paper football. Repeat with the rest of the cut phyllo pieces and filling. Brush the outside of each triangle with butter and sprinkle with turbinado sugar. Transfer the triangles to the prepared baking sheet and bake until crisp and golden brown, 15 to 20 minutes. For the chocolate mousse: Reserve a medium heat-safe bowl for the chocolate. Fill a second bowl that's slightly larger than the chocolate bowl with ice and set aside. Combine the chocolate and espresso powder in the reserved bowl. Pour over the hot water. Allow to sit a few minutes to melt the chocolate, then whisk until the chocolate is completely combined with the liquid. Sit the bowl of chocolate in the bowl with the ice bath and continue whisking the mixture until the mixture lightens and thickens, about 5 minutes. Use a hand mixer if needed. Divide the mixture among 4 serving dishes. The mixture may look as if it's still jiggly even when it's set. Don't worry! Refrigerate at least 2 hours and up to overnight. Serve each dish of mousse topped with a crisp.
In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together. Transfer the dough to a work surface and knead until the dough is a bit smoother. Then \slap\ the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours. Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes. Adapted from \Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented\ by Gesine Bullock-Prado ? Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 47831,"Chickpea Curry with Rice 2 cups basmati rice 2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce Naan bread, for serving Chopped fresh cilantro, for garnish.
Instructions: Cook the basmati rice according to the package instructions. Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning. Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 47832,"Shrimp Bisque Poutine 10 tablespoons unsalted butter (1 stick plus 2 tablespoons) 1 pound medium shrimp, peeled, deveined and split lengthwise 2 shallots, minced 1 tablespoon tomato paste 1/2 cup all-purpose flour 1/2 cup dry sherry 4 cups shrimp stock, heated 1 cup heavy cream, at room temperature 2 teaspoons chopped fresh thyme, plus more for garnish Kosher salt and cracked black pepper Vegetable oil, for frying 2 1/2 pounds russet potatoes with skin on, washed, dried and cut lengthwise into fries 8 ounces cheese curds, broken up if large, for serving Lemon wedges, for serving Instructions: For the shrimp gravy: Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve. Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes. Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving. For the fries: Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok). Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.) Transfer to another baking sheet with a wire rack and season with salt and pepper. Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47833,"Southwestern Pinto Bean and Veggie Burgers with Slaw 3/4 cup frozen corn 1 tablespoon plus 2 teaspoons olive oil 1 red bell pepper, diced 1 medium shallot, finely chopped Kosher salt and freshly ground black pepper 2 teaspoons minced chipotle peppers in adobo sauce 1 teaspoon ground coriander 1 teaspoon ground cumin 1 large clove garlic, minced One 15-ounce can pinto beans, drained, rinsed and patted dry 1 large egg 1/2 cup finely diced Cheddar (about 2 ounces) 6 tablespoons cornmeal 1/2 cup chopped fresh cilantro 2 tablespoons mayonnaise Juice of 1 lime 1 small serrano cl, seeded if desired and minced, optional Kosher salt 2 cups packaged coleslaw mix 1 ripe avocado, cut into 8 to 12 slices, for serving Instructions: For the burgers: Cook the corn according to the package directions; set aside. Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes. Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes. For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer. To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 47834,"Open Faced PLT 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon lemon zest 6 slices whole-wheat or sourdough bread 6 ounces thinly sliced prosciutto 3 cups arugula 2 tomatoes, sliced 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper Instructions: Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside. Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47835,"Spicy Cabbage Salad 3 canned chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce 1/2 cup Mexican crema
2 tablespoons olive oil
Juice of 1/2 lemon
2 teaspoons honey
1 teaspoon salt 1 small head green cabbage
1 cup shredded carrots
Instructions: In a blender or mini chop, combine the chipotles, adobo sauce, crema, oil, lemon juice, honey and salt and puree. Set aside Cut the cabbage into quarters and remove the core. Using a knife or mandolin, shred the cabbage into thin strips. Place in a large bowl, add the shredded carrots and mix. Add the chipotle dressing and toss to coat. Cover and refrigerate until ready to serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 47836,"Chocolate Ganache 12 ounces semisweet chocolate (use chips or cut block into small pieces) 8 ounces heavy cream 2 teaspoons flavoring or liqueur (optional) Instructions: Place the chocolate in a large metal or glass bowl. Heat the cream in a saucepan just to the boiling point. Pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 to 10 minutes. Whisk the chocolate until dark and shiny, then cool to room temperature. To thicken, beat cooled icing with a hand mixer for a few minutes. It's best if used after 12 hours. ","[Riesling, Moscato, Tawny Port, Ruby Port]" 47837,"Frozen Mojito Slushes 1 pint lime sorbet or 1 can lime ade from frozen juice section 8 shots light rum 1/2 cup mint leaves 1 tray ice cubes Instructions: In a blender, combine 1/2 pint sorbet or 1/2 can of limeade with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients. ","[Rum, Cuba Libre, Mojito]" 47838,"L and L Cooking Crew's Award Winning Ribs 6 slabs baby back ribs (approximately 1 slab per person) Paprika Seasoning alt Red pepper Black pepper Salt Garlic powder Dry mustard Chili powder Oregano Charcoal (recommended: Royal Oak brand) Tomato Based Barbeque Sauce Instructions: Dry Rub: Combine finely ground spices including paprika, seasoning salt, red pepper, black pepper, plain salt, garlic powder, dry mustard, chili powder and oregano. Mix the dry ingredients together in a shaker and adjust amounts to suit individual taste. Ribs: Apply a heavy coat of rub to each slab of ribs. Heat the charcoal in a smoker to 220 degrees F. Put the ribs in the smoker and cook for 6 hours until meat is tender. When the ribs are cooked thoroughly, apply a coat of tomato based barbeque sauce with a soft brush and serve. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 47839,"Cuban Sandwich 1 tablespoon kosher salt 2 teaspoons fresh ground black pepper
1 tablespoon dried Mexican oregano
1 teaspoon ground cumin
2 1/2 pounds Boston butt (pork shoulder roast) 2 ounces grapeseed oil
4 cups chicken stock
Six 6-inch pieces Cuban bread or French baguette 12 tablespoons (1 1/2 sticks) butter
12 slices swiss cheese
1 1/2 pounds deli sliced ham
12 dill pickles, cut into long slices
6 tablespoons Dijon mustard
Instructions: For the braised pork shoulder: Preheat the oven to 300 degrees F. Combine the salt, pepper, oregano and cumin, and mix well. Rub the pork all over with the spice mix. Heat a large cast-iron skillet or saute pan over high heat until smoking. Add the oil and sear the pork on all sides until well browned, 3 to 4 minutes per side. Transfer to a deep baking dish. Deglaze the skillet with the chicken stock, then pour enough stock over the pork to cover by two-thirds. Cover tightly with parchment paper and then with foil. Place in the oven and cook until the pork reaches an internal temperature of 190 degrees F, 2 1/2 to 3 hours. Remove from the oven and allow the pork to cool in its cooking liquid for about 30 minutes. When cool, slice the pork thin and against the grain. For the Cuban sandwich: Heat a flat top grill or panini press to medium-high. Cut the bread in half horizontally and spread 1/2 tablespoon of butter on each cut-side. Toast the bread, cut-side down. (If using a panini press, do not close the press.) Cut the swiss cheese slices in half; place two halves on bottom halves of the bread. Layer with 6 ounces of sliced pork shoulder, 4 ounces of sliced ham, 2 pickle slices and 2 half slices of swiss cheese. Spread 1 tablespoon of Dijon mustard on the top piece of bread, and top the sandwich. Brush the top and bottom of each sandwich with butter and place on the flat top with a weight on top, or use a panini press. Cook until golden brown and the cheese is melted; on a flat top, turn the sandwich over and cook until the reverse side is crisp and golden.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 47840,"Wild Mushroom Risotto Extra-virgin olive oil 2 cloves garlic, smashed with heel your hand 1 1/2 pounds assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced Kosher salt 1 cup dried porcini mushrooms, soaking in 3 cups hot water 1 medium or 2 small onions, cut into 1/4-inch dice (about 1 1/2 cups) 2 cups Carnaroli or Arborio rice 2 cups dry white wine 6 to 7 cups hot chicken stock 2 tablespoons butter 1/2 cup grated Parmigiano 1/2 cup chopped chives Instructions: Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve. Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve. Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt. During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still \al dente, remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 47841,"50/50 Martini 6 ounces gin 6 ounces dry vermouth Lemon twist or olives, for garnish Instructions: Stir together the gin and vermouth in a small pitcher or measuring cup. Pour half the mixture into a cocktail shaker filled with ice and shake vigorously. Strain into 2 martini glasses and garnish with a lemon twist or an olive. Repeat with the remaining gin and vermouth to make 2 more martinis. ","[Gin, Vermouth]" 47842,"Grilled Cauliflower Steaks 1 tablespoon ground cumin 1 tablespoon smoked paprika
1 tablespoon ground coriander
1 tablespoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
Pinch cayenne
Kosher salt and freshly ground black pepper
1 large head cauliflower (about 2 1/2 pounds) 2 tablespoons olive oil
1/2 cup Greek yogurt
2 teaspoons chopped fresh oregano 2 teaspoons chopped fresh mint, plus more leaves for garnish
1 teaspoon honey
Juice of 1 lemon
1 clove garlic, finely grated
Instructions: For the rub: Combine the cumin, paprika, coriander, dry mustard, onion powder, garlic powder, cayenne and some salt and pepper in a small bowl. For the cauliflower: Preheat a grill pan or grill over medium heat. Place the stem side of the cauliflower on the counter and slice vertically into four 1-inch-thick \u201cplanks\u201d or steaks. The pieces from the center with the core in them work best for this as the core holds them together. Save any excess cauliflower or florets that fall off when cutting for another recipe. Drizzle the cauliflower pieces on both sides with the olive oil, then sprinkle them generously with the spice rub, ensuring they are coated well. Place the cauliflower steaks on the grill, cover with a sheet pan or similar cover to help retain heat and steam and cook until well-marked and just starting to lightly char in places, 7 to 8 minutes. Flip and cook until the cauliflower is crisp-tender, 7 to 8 more minutes. Meanwhile, combine the Greek yogurt, oregano, mint, honey, lemon juice, garlic and salt and pepper to taste and mix well. Drizzle the cauliflower steaks generously with the yogurt sauce. Garnish with mint leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 47843,"Pumpkin, Bacon and Chard Lasagna Extra-virgin olive oil, for the baking dish 6 slices center-cut bacon 2 medium yellow onions, sliced Kosher salt 2 large bunches Swiss chard (about 2 pounds), tough stems trimmed, leaves coarsely chopped 1/4 teaspoon freshly grated nutmeg One 15-ounce can pure pumpkin 1 cup low-sodium chicken broth 3/4 cup heavy cream 1 tablespoon chopped chipotle in adobo 1 1/2 pounds whole-milk ricotta cheese 1/4 cup chopped fresh flat-leaf Italian parsley 1 large egg, beaten 1 cup grated Parmesan 12 oven-ready/no-boil lasagna noodles (an 8-ounce box) 4 cups shredded whole-milk low-moisture mozzarella Crushed red pepper flakes, for garnish Instructions: Set an oven rack in the middle position. Preheat the oven to 425 degrees F. Grease a 9-by-13-inch glass or ceramic baking dish with olive oil. Set aside. To cook the bacon: Arrange the bacon in an even layer in a large skillet or Dutch oven. Heat the pan over medium heat and cook the bacon for 4 to 5 minutes per side until crispy. Remove the bacon (leave the fat in the pan for the chard) to a paper towel-lined plate to drain. Crumble or chop the bacon into bite-sized pieces and set aside. To cook the chard: Remove all but a thin layer of bacon fat from the pan and heat over medium heat. When hot, add the onions. Season with a couple pinches of salt. Cook until the onions are softened, 6 to 8 minutes. Add the chard in batches, letting each batch wilt before adding the next. Once all the chard is added, season with salt and nutmeg. Cook, tossing occasionally, until the chard is wilted and no liquid remains in the bottom of the pan, about 10 minutes. Transfer to a strainer in the sink to drain. For the sauce: In a large mixing bowl, combine the pumpkin, chicken broth, cream and chipotle. Season with 1 teaspoon salt and whisk until smooth. In a separate, large mixing bowl, combine the ricotta, parsley, egg and 1/2 cup of the Parmesan. To assemble the lasagna: Press out excess liquid from the chard with the back of a wooden spoon. Spread 1 cup of the pumpkin sauce in the bottom of the prepared baking dish. Lay 3 noodles side-by-side on top of the sauce. Dollop with a third of the ricotta mixture and spread evenly on top of the noodles with the back of a spoon. Top with a third of the chard mixture and then a third of the crispy bacon followed by 1 cup of the mozzarella. Top with another layer of 3 noodles, and then 1 cup of sauce. Repeat layering with another third of the ricotta, a third of the chard, a third of bacon, 1 cup of mozzarella and another layer of noodles. Make a final layer of sauce, ricotta, chard, 1 cup mozzarella and noodles. Spread the remaining sauce over top. Sprinkle with the remaining 1 cup mozzarella and the remaining 1/2 cup grated Parmesan. Cover the baking dish with foil, tenting it slightly so it doesn\u2019t stick to the cheese, and bake for 30 minutes. Uncover and bake until the edges are bubbly and the top is browned and crusty, 15 to 20 minutes more. Season with crushed red pepper flakes and allow to rest for at least 20 minutes before cutting into squares to serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 47844,"Chocolate Stout Cakes 1 1/2 cups Stout beer 1/2 cup 35 percent cream 1/2 cup plus 2 tablespoons sugar 1 1/4 cups semisweet chocolate chips 4 large eggs 2 teaspoons pure vanilla extract 4 cups French bread with crust, cut into 1-inch cubes Whipped cream, for serving Instructions: Preheat oven to 325 degrees F. Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool. Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture. Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top. Bake until the custard thickens and the center is just set, about 50 to 60 minutes. Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar. ","[Irish Whiskey, Rum, Port, Tawny Port]

" 47845,"Sticky Rice Wrapped in Lotus Leaves 2 1/2 cups cooked glutinous rice (see Cook's Note) 2 dried lotus leaves (can be found at specialty Asian markets or online) 1 small handful dried shrimp 5 small dried shiitake mushrooms 1 tablespoon peanut oil 1-inch piece fresh ginger, peeled and grated 2 small shallots, peeled and finely chopped 8 ounces lean ground pork 1 teaspoon Chinese five-spice powder 1 tablespoon Shaohsing rice wine 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 teaspoon toasted sesame oil Pinch sea salt Freshly ground white pepper 1 to 2 scallions, sliced on the diagonal, for garnish Instructions: Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. In a large bowl or in a clean sink, soak the lotus leaves for 20 minutes in enough hot water to cover, and then drain and set aside. In a small bowl, soak the dried shrimp for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside. In another small bowl, soak the dried mushrooms for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside. Heat a wok over high heat until the wok begins to smoke, and then add the peanut oil. Add the ginger, shallots, chopped shrimp and chopped mushrooms, and stir-fry for 1 minute. Add the ground pork and stir-fry to break up. When the pork begins to brown, stir in the 5-spice and rice wine. When the wine has almost evaporated, stir in the rice. Once the rice is incorporated, season with the light soy sauce, dark soy sauce, sesame oil, salt, white pepper and mix well. Remove from the heat. Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Fold in the sides (snug, but not tight), fold up the bottom and roll up. Secure with butcher's twine. Repeat with the remaining lotus leaf and rice. Place in a bamboo steamer and steam for 8 to 10 minutes to infuse with fragrance. Remove from the steamer and unwrap the parcels. Serve garnished with the sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 47846,"Nonfat Tzatziki 1/2 English cucumber Kosher salt 2 cups plain nonfat Greek yogurt
1 tablespoon white wine vinegar
2 cloves garlic, smashed and finely chopped
2 sprigs fresh mint, leaves cut into chiffonade
1 small bunch fresh dill, finely chopped
Freshly ground black pepper Instructions: Grate the cucumber and place it in a fine strainer over a bowl. Salt the cucumber and allow it to drain until most of the juices come out, approximately 10 minutes. Squeeze out the last bit of juices and transfer to paper towels to pat dry. In a medium bowl, combine the cucumber, yogurt, white wine vinegar, garlic, mint and dill. Refrigerate to allow the flavors to meld, at least 1 hour. Season with salt and pepper before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47847,"cl Chicken With Fries 3/4 pound poblano peppers, halved lengthwise and seeded 1 pound thin chicken cutlets 2 teaspoons chili powder Kosher salt 3 tablespoons extra-virgin olive oil 1 large white onion, sliced into 1/4-inch-thick rings 2 cloves garlic, minced 1 1-pound bag frozen french fries 3/4 cup heavy cream Lime wedges, for serving (optional) Instructions: Preheat the broiler. Put the poblanos skin-side up on a foil-lined broiler pan; broil until charred, about 5 minutes. Transfer to a bowl, cover and let sit about 5 minutes. Peel and cut into 1/2-inch strips. Rub both sides of the chicken with the chili powder and salt to taste. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Working in batches, cook the chicken until browned, about 30 seconds per side. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet, then cook the onion until softened and browned, about 5 minutes. Reduce the heat to medium and add the poblanos and garlic. Cover and cook 5 minutes. Meanwhile, cook the fries as the label directs. Cut the chicken into 1/2-inch strips and add to the skillet along with the cream. Cook, uncovered, until the chicken is cooked through and the sauce thickens, about 5 minutes. Divide the fries among plates and spoon the chicken and sauce on top. Serve with lime wedges, if desired. Per serving: Calories 761; Fat 48 g (Saturated 17 g); Cholesterol 127 mg; Sodium 474 mg; Carbohydrate 50 g; Fiber 5 g; Protein 32 g ","[Malbec, Tempranillo, Garnacha, Barbera]" 47848,"Grilled Salmon Sandwiches 2 pounds fresh salmon fillets Good olive oil Kosher salt Freshly ground pepper 1 cup good mayonnaise 1/4 cup sour cream 3/4 teaspoon white wine vinegar 12 fresh basil leaves 3/4 cup chopped fresh dill 1 1/2 tablespoons chopped scallions, (white and green parts) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 teaspoons capers, drained 6 fresh white or brioche rolls (4-inch round) 1/4 pound mesclun mix or fresh basil leaves Instructions: For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times. To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47849,"Candied Walnut Butter Salad Nonstick vegetable spray 6 tablespoons plus 3 more tablespoons sugar 3 tablespoons orange-tangerine juice 2 cups walnut halves 1/2 teaspoon ground cinnamon 2 heads butter lettuce, washed and dried 2 (8-ounce) cans mandarin orange segments 1/2 red onion, very thinly sliced 1 cup purchased Asian-style salad dressing (such as miso dressing or ginger dressing) Instructions: Preheat oven to 375 degrees F. Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes. In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47850,"Roast Turkey with Truffle Butter 1 (12- to 14-pound) fresh kosher turkey, giblets removed 3 ounces white truffle butter, at room temperature Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 large yellow onion, unpeeled and cut into 8 wedges
1 whole head of garlic, unpeeled and cut in half crosswise Large bunch of fresh thyme Good olive oil Instructions: Preheat the oven to 325 degrees. Drain any juices from the turkey cavity and place the turkey on a rack in a large, shallow roasting pan, breast side up. Pat dry with paper towels.
Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear it. (Don't do this with rings on your fingers!) Place the softened truffle butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
Sprinkle the cavity generously with salt and pepper. Place the onion, garlic, and half of the thyme sprigs in the cavity. Tie the legs together with kitchen string and tie one length of string around the bird and the wings to keep the wings close to the body.
Brush the turkey all over with olive oil and sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of leaves from the remaining thyme sprigs, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until a meat thermometer placed in the center of the breast registers 160 degrees. Don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
Remove the turkey from the oven, cover tightly with aluminum foil, and allow to rest in the pan for 15 to 20 minutes. Carve and serve with the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47851,"Cauliflower and Cannellini Bean Mash 1 head cauliflower (about 1 1/2 pounds), roughly chopped One 15-ounce can cannellini beans with their liquid 1/3 cup milk 4 tablespoons unsalted butter 1 tablespoon minced fresh rosemary, plus a sprig, for serving 1/4 cup grated Parmesan, plus shaved Parmesan, for serving Kosher salt and freshly ground black pepper Instructions: Put the cauliflower, beans, milk, butter and rosemary in a large saucepan. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, but not mushy, about 10 minutes. Mash with a potato masher, then stir in the grated Parmesan. Season with 1 teaspoon salt and a couple turns of pepper. Serve sprinkled with the shaved Parmesan and topped with a fresh rosemary sprig. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47852,"Saute Spicy Shrimp, Pea Shoots with Roasted Corn and cl-Mango Whiskey Sauce 2 tablespoons olive oil, plus extra 12 jumbo shrimp, peeled and deveined 1 bunch fresh pea shoots 2 ears corn, shucked 1 cup cl-Mango Whiskey Sauce, recipe follows 2 tablespoons chopped fresh chervil 1 tablespoon chopped fresh dill 1 lime, cut into thirds Kosher salt and freshly ground black pepper 1 teaspoon olive oil 1 1/2 cups peeled, large-dice fresh mango 1 tablespoon sliced scallions (white part only) 1 tablespoon peeled and thinly sliced fresh ginger 1 Thai cl, seeds removed and minced 6 ounces or 3/4 cup whiskey 1 tablespoon honey 1/4 teaspoon finely ground mace blade 1/4 teaspoon finely ground star anise Juice of 1 lime Instructions: Season the shrimp with salt, and pepper, to taste. In a medium saute pan, warm the olive oil over medium-high heat. Add the shrimp and saute. Cook the shrimp on both sides for 3 to 4 minutes. When the shrimp is cooked, place the shrimp in a bowl with a touch of olive oil, to taste, the chervil, fresh dill, and lime juice. Cook's Note: Save a little lime juice for the pea shoots. Mix the ingredients together to evenly coat the shrimp. Heat a cast iron griddle or grill on medium-high flame. Grill the corn until just roasted. After roasting, remove the corn kernels from the cob and set aside to serve. In a small bowl, dress the pea shoots with a little olive oil and the remaining lime juice. To serve: Place a small pile of corn on a plate. Spoon on some cl-Mango Whiskey Sauce. Top with 3 shrimp per plate. Garnish with the dressed pea shoots. In a medium fry pan, add the olive oil and place over medium high heat. Add the mango, scallions, ginger, and cl and begin to saute together. Saute for about 3 minutes and the mango will start to break down. When this happens pull the pan off the heat and holding the pan away from the flame or heat, add the whiskey. Return the pan to the flame or heat and while holding at an angle, light the whiskey and flambe. Once the alcohol has cooked out and the flames from the flambe have diminished, add the honey and orange juice and simmer for 3 minutes. Remove the pan from the stove and transfer the sauce into blender. Add the mace blade, star anise, and lime juice, and carefully puree. Set aside until ready to use. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 47853,"Roasted Baby Pears with Herbed Goat Cheese 1/2 pound goat cheese 1/4 cup chopped mixed herbs such as parsley, thyme, and chives 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 12 baby pears 12 slices bacon, about 1/2 pound, cut in 1/2 2 tablespoons honey Arugula or dandelion greens, for garnish Instructions: Heat the oven to 375 degrees F. In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47854,"Dulce de Leche One 14-ounce can sweetened condensed milk, unopened Instructions: For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized. For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth. Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks. ","[Malbec, Tempranillo, Barbera, Garnacha]" 47855,"Mushroom-Pork Lion\u2019s Head Meatballs 12 ounces ground pork, preferably 70% lean 12 ounces shiitake mushrooms, stemmed (2/3 finely chopped, 1/3 left whole) 1 cup water chestnuts, finely chopped 1/4 cup Shaoxing wine or sake 6 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon sugar 1 1-inch piece fresh ginger (1/2 teaspoon grated, the rest cut into coins) 1/2 teaspoon Sichuan peppercorns, toasted and ground 1/4 cup minced scallions, plus 3 scallions cut into 2-inch pieces 1 tablespoon cornstarch 3 large eggs, beaten 2 tablespoons toasted sesame oil 1 cup panko Vegetable oil, for frying 2 to 3 heads baby bok choy (8 ounces), trimmed and separated 6 cups low-sodium chicken broth 1/2 teaspoon ground white pepper Instructions: Mix the ground pork with 5 tablespoons water in a large bowl. Mix in the chopped shiitakes, water chestnuts, Shaoxing wine, 3 tablespoons light soy sauce, the dark soy sauce, sugar, grated ginger, peppercorns, minced scallions, cornstarch, eggs and sesame oil. Stir in the panko. Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 375?F. Using wet hands, divide the pork mixture evenly into 8 large balls (the balls will not be firm). Using a slotted spoon, carefully add the balls to the hot oil in batches of 2 or 3. Cook, turning until browned, about 2 minutes. Remove and drain on paper towels. Line the bottom of a Dutch oven with the bok choy. Arrange the meatballs on the bok choy, then top with the ginger coins, whole mushroom caps, scallion pieces, chicken broth, remaining 3 tablespoons light soy sauce and the white pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the bok choy is tender and a thermometer inserted into the meatballs registers 165?F, about 15 minutes. Discard the ginger coins. Serve the meatballs and vegetables in bowls. Pour in the broth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 47856,"Bloody Mary Lemon juice, for rimming the glass, plus wedges for squeezing and garnish Tajin seasoning, for rimming the glass, plus 2 shakes 5 ounces premium tomato juice (or make your own from garden-fresh tomatoes--about 1 pound for an 8-ounce cocktail) 2 ounces premium vodka (or any other spirit) 4 dashes hot sauce, such as Tabasco 3 or 4 dashes Worcestershire sauce 1/4 teaspoon prepared horseradish (not the creamy kind) 2 pimiento-stuffed olives, such as Mezzetta Spanish Queen Martini Olives, plus 1 to 2 tablespoons olive juice Freshly ground black pepper Instructions: Fill a small plate or shallow bowl with lemon juice. In a second plat or bowl, spread some Tajin. Dip the rim of an 8- to 10-ounce glass in the lemon juice, followed by a dip in the Tajin. Add a large scoop of ice to the glass, then add the tomato juice, vodka, hot sauce, Worcestershire, horseradish, olive juice and a squeeze of lemon and stir. Garnish the cocktail with the olives, 2 dashes of Tajin, a few turns from a peppermill and a lemon wedge for extra citrus, and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 47857,"Fontina Garlic Toasts 1 large loaf ciabatta, or other Italian bread, sliced 1 large garlic clove, halved lengthwise 1 cup finely grated Fontina Instructions: Preheat oven to 375 degrees. On a baking sheet, toast bread lightly in middle of oven. While bread is hot, rub top of each toast with garlic and sprinkle with Fontina. Bake toasts until cheese is melted, about 5 minutes. ","[Chardonnay, Barbera, Gavi, Vermentino]" 47858,"Roasted Stone Fruit with Vanilla Ice Cream 2 plums, cut in 1/2 and pitted 2 peaches, cut in 1/2 and pitted 2 apricots or nectarines, cut in 1/2 and pitted 1/2 cup balsamic vinegar, look for a little age and good quality 1 pint French vanilla ice cream Instructions: Preheat oven to 350 degrees F. Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 47859,"Key Lime Cheesecake 5 tablespoons butter, melted 2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup 1 cup graham cracker crumbs 1 envelope unflavored gelatin 3/4 cup key lime juice 4 eggs, at room temperature 2 egg yolks, at room temperature 2 tablespoons grated key lime zest 1 pound cream cheese, at room temperature 2 egg whites, at room temperature Pinch of salt 2 cups sweetened whipped cream 1 cup simple syrup, (1 cup sugar, 1 cup water heated until sugar dissolves) Rind of 2 limes, julienned 12 sprigs fresh mint Instructions: In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside. In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes. Remove from the heat. In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes. In a bowl of an electric mixer with a whip attachment, place the egg whites, pinch of salt and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours. Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake. For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper. Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47860,"Pom Kir Royal 4 sugar cubes or 1 1/ 2 teaspoons sugar 4 -8 dashes Angostura bitters 20 ounces (2 1/ 2 cups) champagne 4 ounces (1/ 2 cup) pomegranate juice (such as POM) 4 lemon peel twists Instructions: Divide the sugar evenly among the four champagne flutes. Sprinkle 1 or 2 dashes of the bitters on top of the sugar. Pour 5 ounces (about 2/3 cup) champagne into each flute. Gently pour 1 ounce (2 tablespoons) pomegranate juice into each flute. Drop a lemon peel twist into each drink. Serve immediately. ","[Champagne, Prosecco, Cava]" 47861,"Four-Flavor Mochi Cheesecakes 8 ounces cream cheese, at room temperature 1 cups confectioners' sugar
1/2 cup crumbled graham cracker crust (from one 9-inch graham cracker crust)
1/4 cup freeze-dried strawberries, lightly crushed
1/4 cup packed brownie crumbles
1/4 cup mini chocolate chips
1/4 cup creamy peanut butter, at room temperature
2 cups sweet rice flour 1/2 cup granulated sugar
1/2 teaspoon canola oil
Cornstarch, for dusting
Instructions: For the cheesecake filling: Line a baking sheet with parchment paper. Add the cream cheese and confectioners' sugar to a medium bowl and fold together until combined. Fold in the graham cracker crumbles. Divide the batter evenly among 4 medium bowls. Fold the strawberries into the first bowl. Fold the brownies into the second bowl. Fold the mini chocolate chips into the third bowl. Fold the peanut butter lightly into the fourth bowl so that it has a marbled look. Cover each bowl and freeze until firm, about 1 hour 30 minutes.
Using a 1-ounce scoop, scoop mounds of each cheesecake filling and put on the prepared baking sheet. Return to the freezer while you make the mochi dough.
For the mochi dough: Combine the rice flour, granulated sugar and 2 cups water in a medium microwave-safe bowl. Whisk in the oil.
Microwave in 1-minute intervals, stirring in between each, until the mixture is sticky and almost translucent in color, about 8 minutes.
Line a baking sheet with parchment paper and set aside. Dust a work surface heavily with cornstarch and turn out the dough on top. Dust the dough with more cornstarch. Roll into a 19-by-17-inch rectangle about 1/16-inch thick. Use a 3 1/2-inch round biscuit cutter to cut out 19 circles from the dough. Brush any excess cornstarch from each circle and place on the lined baking sheet. Place the remaining dough back in the microwave-safe bowl and reheat in 30-second intervals until the dough returns to being sticky and translucent. Repeat the above steps to cut out 5 more circles.
Place a mochi round on top of a cavity in a mini muffin pan, but don't push it in. Place a frozen cheesecake scoop in the center and press in lightly so it falls into the cavity. Fold the sides of the mochi up over the cheesecake and pinch tightly to seal. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining mochi rounds and cheesecakes.
Serve immediately or chill in the fridge until ready to eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47862,"Homemade Farfalle 1 2/3 cups all-purpose flour, plus more for dusting 1/3 cup semolina flour Kosher salt 2 large eggs plus 2 egg yolks 1 tablespoon extra-virgin olive oil Instructions: Combine both flours and 1 teaspoon salt on a work surface, mixing with a fork. Make a well in the center and add the whole eggs, egg yolks and olive oil to the well. Whisk the wet ingredients with a fork, then slowly start to mix some flour into the wet ingredients, pulling from the inner edge of the well. Continue, mixing in just enough of the flour until the wet ingredients have turned into a soft dough. Push about one-quarter of the remaining flour to the side, then knead in the rest of the flour with your hands until the dough is very smooth and soft, 3 to 5 minutes. As you knead, bring in some of the reserved flour if the dough is too sticky or sprinkle the dough lightly with a few drops of water if it\u2019s too dry. The finished dough should be firm and a little dense. Wrap in plastic wrap, then let rest at room temperature for 30 minutes. Dust a baking sheet with all-purpose flour. Cut the dough into 4 equal pieces. Cover 3 of the pieces and set aside. Put the remaining piece on a floured surface, dust the top with more flour and gently flatten. Feed the dough through a pasta maker on the widest setting, then fold into thirds like a letter and feed through again. Fold and feed through again, dusting the pasta with more flour as needed to prevent sticking. Move to the next setting and feed the dough through again, dusting with more flour as needed. Continue to feed the dough through each setting once until you reach the second-to-last setting and the dough is very thin. Remove to a work surface. Cut the dough in half crosswise if needed to fit on your surface. Measure the width of your dough: If it\u2019s less than 2 1/2 inches wide, leave it. If it\u2019s wider, halve the dough lengthwise to form 2 long rectangles. Trim the long sides of the dough so you\u2019re left with a long strip (or 2 long strips) that are 1 1/4 to 1 1/2 inches wide. Cut into 1-inch rectangles. To shape the farfalle, hold a dough rectangle with your thumb and index finger in the middle of the long sides. Gently fold them toward each other, then press on the curved part with your other index finger to make an accordion-style fold in the middle, pinching to seal. Place on the floured baking sheet and cover with a kitchen towel. Continue shaping the farfalle, dusting them with flour if they seem sticky. Repeat the rolling and shaping process with the remaining pieces of dough. Bring a large pot of salted water to a boil. Working in 2 batches, add the farfalle and cook, gently stirring occasionally, until al dente in the pinched center, 6 to 8 minutes. Remove with a slotted spoon and toss with your sauce, adding pasta-cooking water as needed to loosen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47863,"Crawfish Etouffee 4 tablespoons unsalted butter 8 crawfish tails, thawed, rinsed and drained 1 teaspoon chopped garlic 3 cups Etouffee Sauce, recipe follows Hot pepper sauce, as desired Rice Pilaf, recipe follows 2 bunches sliced green onions, for garnish 1 2/3 cups vegetable oil (soybean or cotton seed) 1 2/3 cups all-purpose flour 1 1/2 cups medium dice onion, yellow or white 1 1/2 cups medium dice green pepper 1 cup medium dice celery, no leaves 1 tablespoon chopped garlic 1 3/4 teaspoons cayenne pepper 1 3/4 teaspoons ground white pepper 1 3/4 teaspoons whole thyme leaves 10 1/2 cups chicken stock or broth 1 2/3 cups diced tomatoes, with juice Salt 1 tablespoon unsalted butter 1/2 cup small dice red pepper 1/2 cup small dice yellow pepper 2 teaspoons chopped garlic 1 3/4 teaspoons cayenne pepper 1 3/4 teaspoons ground white pepper 1 3/4 teaspoons whole thyme leaves 1 3/4 teaspoons salt* 5 1/4 cups chicken stock or broth, heated 2 2/3 cups parboiled rice Instructions: In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions. In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later. In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings. Keep in warm place until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 47864,"Tortellini with Cream Cheese Alfredo and Peas Kosher salt and coarsely ground black pepper 1 1/2 cups milk 8 ounces cream cheese 1/2 cup grated Parmesan, plus more for serving 2 cups frozen peas, thawed 1 cup diced ham Two 9-ounce packages cheese tortellini Instructions: Bring a large pot of salted water to a boil. Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham. Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot. ","[Chardonnay, Sauvignon Blanc, Chianti, Riesling]" 47865,"How to Cook Pork Loin | Roast Pork Loin 2 tablespoons Dijon mustard 1 tablespoon fresh thyme leaves, chopped One 3- to 3 1/2-pound boneless pork loin roast (remove the string if your roast has been tied) Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 2 medium red onions, each cut through the core into 8 intact wedges 2 cups hard apple cider One 7-ounce bag mixed dried fruit or 1/4 cup each dried apples, dried apricots, dried pears, prunes and golden raisins Instructions: Preheat the oven to 400 degrees F. Stir together the mustard and thyme in a small bowl. Season the pork roast all over with a generous amount of salt and pepper, then rub the top with the mustard-thyme mixture (leave the bottom and sides bare). Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onions and cook, undisturbed, until dark golden brown in spots, about 2 minutes. Turn the onion wedges over and cook for 2 minutes more. Pour in the cider, stirring to scrape up any bits stuck to the bottom of the skillet. Scatter the dried fruit evenly in the skillet and remove from the heat. Put the roast in the skillet mustard-side up, then bake until an instant-read thermometer inserted in the middle of the roast reads 145 to 150 degrees F, about 1 hour (the roast will continue cooking once you remove it from the oven). Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes.
Cut the roast into 1/2-inch-thick slices. Season the pan sauce, onions and dried fruit with salt and pepper and serve with the pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47866,"Roasted Cauliflower with Caper Vinaigrette 1 head cauliflower Extra-virgin olive oil Kosher salt 1/4 cup capers 1 clove garlic, smashed 1/4 cup red wine vinegar 1 bunch fresh parsley, coarsely chopped 1/4 cup golden raisins Instructions: Preheat the oven to 400 degrees F. To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower. Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes. While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed. Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47867,"Churro Cupcake 1 1/2 cups all-purpose flour 1 1/2 cups cake flour (not self rising) 1 tablespoon baking powder 1 tablespoon cinnamon, plus more for dusting 1/2 teaspoon kosher salt 1 3/4 cup sugar, plus more for dusting 1 cup unsalted butter, room temperature, plus more for brushing 4 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4 cup whole milk 2 cups sugar 12 tablespoons unsalted butter, room temperature 1 teaspoon pure vanilla extract 1 cup heavy cream, room temperature 1/2 cup unsalted butter 8 ounces cream cheese 1 teaspoon pure vanilla extract 4 to 4 1/2 cups powdered sugar Milk 4 tablespoons unsalted butter Instructions: For the cake batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners. In a medium bowl, sift together the flours, baking powder, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and butter on medium-high speed until light and fluffy. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely. For the filling: Combine the sugar and 1 tablespoon water into a medium bowl over medium-high heat. Constantly stir until the sugar dissolves into a liquid form. The sugar will dissolve and start to turn brown. Once the sugar and water have completely dissolved, add in the butter and vanilla. Slowly whisk in the heavy cream. Let cool for 10 minutes. Refrigerate for 1 hour to let the caramel thicken before using. For the frosting: Beat the butter and cream cheese until light and creamy. Add in the vanilla. Add in the powder sugar, 1 cup at a time, incorporating fully before next addition. Add milk as needed if the frosting is too thick. Place the frosting into a piping bag fitted with a large star tip. Once the cupcakes have cooled, pull out the centers with a cupcake corer. Melt down the butter. Mix together some cinnamon and sugar in a small bowl. Using a rubber brush, brush the melted butter onto the cupcakes, then roll the tops of the cupcakes into the cinnamon-sugar mixture. Fill the cupcakes with the caramel sauce. Frost cupcakes with cream cheese frosting, dust with more cinnamon and sugar. If you choose, drizzle the cupcakes with leftover caramel sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47868,"Stuffed Catfish topped with Garlic Butter and Grilled Asparagus Spears and Sweet Potatoes 1 red onion, diced 2 cloves garlic, chopped Olive oil, for sauteing 1/2 cup breadcrumbs 2 tablespoons capers 4 catfish fillets Garlic Butter Sauce, recipe follows Grilled Asparagus Spears, recipe follows Sweet Potatoes, recipe follows 4 tablespoons butter 1 lemon, juiced 2 cloves garlic, minced 6 ounces dark wheat beer 1 cup chicken stock Salt and freshly ground pepper 10 to 12 asparagus spears, trimmed Vegetable oil, for sauteing Salt and freshly ground pepper 2 sweet potatoes, scrubbed Vegetable oil, for grilling Salt and freshly ground black pepper Instructions: In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish. Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary. Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47869,"Apple and Pear Fruit Salad with Honey-Lime Vinaigrette 3 apples, chopped 3 pears, chopped
2 peaches, pitted and chopped
Juice of 2 limes
1/4 cup honey
1/4 cup fresh mint leaves, torn
Instructions: Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47870,"Roasted Halibut with Grapefruit Fennel Salsa 1 cup ruby red grapefruit segments (about 2 grapefruits) 1/4 cup grapefruit juice 1 teaspoon grapefruit zest 1 fennel bulb, trimmed 1/4 cup extra-virgin olive oil 2 tablespoons pitted nicoise olives, halved 2 tablespoons chopped fresh parsley leaves 1 teaspoon salt 1/8 teaspoon red pepper flakes 4 (6-ounce) pieces halibut 1/4 teaspoon ground black pepper Instructions: Preheat the oven to 375 degrees F. In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine. Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness. Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47871,"Spicy Ricotta Waffles 4 tablespoons (1/2 stick) unsalted butter 1 3/4 cups all-purpose flour 2 1/2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Generous pinch cayenne pepper 1 cup ricotta 2 large eggs 1 1/4 cups milk Salsa, (homemade or store-bought) as an accompaniment Cilantro, for garnish Instructions: Preheat your waffle iron. Preheat your oven to 200 degrees so you can hold the finished waffles until serving time. Melt the butter and reserve. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and pepper to combine. In a large bowl, beat the ricotta for 1 minute with a mixer until the mixer leaves tracks. Don't worry if it's not completely smooth. Add the eggs and beat for another minute. When the combination is smooth and shiny, add the milk. Turn the dry ingredients into the bowl with the ricotta mixture and whisk gently to combine. Stir in the melted butter. Lightly butter or spray the grids of your waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick. Spoon out 1 cup of batter for a Belgian waffle maker (or the amount recommended by your waffle maker's instructions) onto hot iron. Spread the batter evenly over the grids with a metal spatula or wooden spoon, stopping right before the edge. Close the lid and bake until pale golden and lightly crisped. Put finished waffles in a single layer on a baking sheet, cover loosely with aluminum foil, and keep in the preheated oven while you make the rest of the batch. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 47872,"Pizza Dough 1 1/2 teaspoons dry yeast 1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl Instructions: In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want. In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency. Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour. When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47873,"Emince Zurichoise 1 pound white mushrooms, sliced 4 tablespoons canola or vegetable oil
1 1/2 cups demi-glace brown sauce
1 1/4 pounds pork sirloin, sliced into thin 1-by-2-inch strips 2 teaspoon salt 1 teaspoon white pepper
1/4 cup all-purpose flour
1/4 cup finely minced onions
1/4 cup white wine
1/2 cup heavy cream
1 tablespoon finely chopped curly parsley
Serving suggestion: potato rosti Instructions: Saute the mushrooms in 1 tablespoon of the oil until slightly brown, 3 to 5 minutes. Set aside. Heat the demi-glace brown sauce per package directions (method may vary slightly depending on brand).
Sprinkle the pork strips all over with the salt, white pepper and flour. Toss gently to evenly coat. Heat a large saute pan over high heat and add the remaining three tablespoons oil. Once the oil is hot, add the seasoned pork strips and saute until cooked through, 3 to 5 minutes. Remove from pan and set aside. Add the onions and mushrooms to the pan and saute for 30 seconds to 1 minute. Add the white wine, brown sauce and heavy cream; cook for about 1 minute more, or until the sauce is boiling. Return the pork to the sauce, let simmer for 30 seconds, then turn off the heat to avoid overcooking.
Garnish with chopped parsley. Serve with potato rosti. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47874,"Fruit Smoothie 1 banana 2 cups peach yogurt 1 cup frozen strawberries 1 cup orange juice Instructions: Peel and wrap the banana tightly in plastic wrap. Put it in the freezer for 2 hours. Place the yogurt, strawberries, banana, and orange juice in the jar of a blender. Puree until smooth and frothy. Serve. ","[Chardonnay, Moscato, Riesling]" 47875,"Bistro Egg Sandwiches 6 tablespoons unsalted butter, at room temperature 1 to 2 teaspoons dijon mustard 1 to 2 teaspoons anchovy paste 1 baguette, cut into 4 pieces, each halved lengthwise 4 large eggs Kosher salt and freshly ground pepper 1/4 pound country pate or ham, cut into 4 slices 2 ounces gruyere or comte cheese, thinly sliced 1 cup frisee or other greens Finely sliced chives, for garnish Instructions: Preheat the broiler to high. Mix 4 tablespoons butter with the mustard and anchovy paste in a small bowl until smooth. Spread the anchovy butter on the cut sides of the bread; place buttered-side up on a baking sheet and broil until toasted, 1 to 2 minutes. Set aside. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Crack in the eggs; season with salt and pepper and let cook until the yolks just begin to firm up and the edges are slightly crisp, about 3 minutes. Assemble the sandwiches: Place 2 bread halves on each of 4 plates; top with a slice of pate, an egg, some cheese, greens and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47876,"Smoked Ham with Sweet Holiday Glaze One 10-pound cooked bone in spiral ham, preferably shank end 1 cup Neely's Dry Rub seasoning, recipe follows 2 sticks salted butter 1 cup dark brown sugar 1/2 cup molasses 1/4 cup apple cider 1/4 cup bourbon 1 teaspoon ground cinnamon 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Instructions: Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor. Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal. Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter. For the glaze: Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy. Pour the warm glaze over the warm ham and serve immediately. Mix ingredients together and store in an airtight container for up to 6 months. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 47877,"Beans and Rice 2 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 1/4 teaspoon cayenne 1/2 teaspoon cumin 1/2 teaspoon cl powder 2 plum tomatoes, chopped 2 cups cooked or canned black beans, soaked and rinsed 1 cup water 3 tablespoons chopped parsley or cilantro 4 cups white rice Salsa, grated cheddar cheese, sour cream, chopped red onions or scallions for garnish Instructions: In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 47878,"Beef Calvdos 2 tablespoons butter 2 tablespoons olive oil 1 pound beef, chuck meat, cut into 1-inch strips 1/4 cup chopped onions 1 teaspoon ground coriander 1 teaspoon black pepper 1 teaspoon sugar 3 bay leaves 1 teaspoon salt 1/4 teaspoon ground cumin 2 cups coconut milk 1/2 cup Calvados 4 Jonagold apples, peeled, cored, sliced thinly Instructions: In a 3-quart pan, heat the butter and oil. Saute the beef, onion, coriander, pepper, sugar, bay leaves, salt, and cumin for about 10 minutes over medium heat, stirring frequently. Add the coconut milk. Carefully add the Calvados, cover with a lid, and cook for 45 minutes or until beef is tender. The liquid should have nearly all evaporated, leaving a thick residue of sauce covering the beef. Add the sliced apples, cover and cook for 5 minutes. To serve, simply place on a large dish, and serve with a glass of Calvados. ","[Chardonnay, Pinot Noir, Rioja]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Sweet Potatoes with Spices and Honey 3 large sweet potatoes, peeled and cubed 1/4 cup brown sugar 1/4 cup honey 2 tablespoons olive oil " 47879,"Pastrami-Rubbed Smoked Tri-Tip 4 tablespoons fresh coarsely ground black pepper 2 tablespoons coarse rock salt
2 tablespoons coriander seeds
2 teaspoons mustard seeds
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons granulated garlic powder
2 teaspoons granulated onion powder
One 3- to 4-pound tri-tip roast
Store-bought BBQ sauce, for serving
Instructions: Combine the pepper, salt, coriander seeds and mustard seeds in a mortar and pestle and grind until coarsely ground. Stir together with the brown sugar, paprika, garlic powder and onion powder. Pat dry the roast with paper towels and evenly coat with the spice rub, making sure to get the sides as well. Put on a rimmed baking sheet, cover and let sit in the refrigerator for at least 30 minutes, ideally overnight. Heat a grill for indirect cooking to 225 to 250 degrees F. While the grill is heating, prepare a smoker box with hickory or mesquite wood chips. When the wood chips start to smoke, put the box on the back of the grill over direct heat. Put the tri-trip on the indirect heat side of the grill, leaving the dampers of the grill open. If your grill doesn't have a damper, leave a gap in the lid to let the air in but not let the smoke out. Using a probe thermometer, bring the meat to 130 degrees F, about 1 hour and 15 minutes. Let the meat rest 10 to 15 minutes, then slice against the grain and enjoy with BBQ sauce alongside. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 47880,"Balsamic Roast Pork Tenderloins 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package 4 tablespoons balsamic vinegar 4 tablespoons extra-virgin olive oil 8 cloves garlic, cracked Steak seasoning blend or coarse salt and black pepper 4 sprigs fresh rosemary leaves stripped and finely chopped 4 sprigs fresh thyme, leaves stripped and finely chopped Instructions: Preheat oven to 500 degrees F. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife. Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes. Let meat rest, transfer to a carving board, slice and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 47881,"Easy Tzatziki with Toasted Pita Crisps Two 7-ounce containers Greek yogurt (recommended: Fage Total) 1 hothouse cucumber, unpeeled and seeded 1/4 cup sour cream 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon minced fresh dill 1 1/2 teaspoons minced garlic 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Toasted Pita Crisps, recipe follows 8 pita breads Good olive oil Instructions: Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with Toasted Pita Crisps. Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 47882,"Hot Cider 1/2 ounce orange liqueur 1/4 ounce Calvados (apple brandy) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sugar 4 ounces cider, heated Orange twist 1 cinnamon stick Instructions: In a 10-ounce goblet, add orange liqueur, Calvados, cinnamon, nutmeg, and sugar. Add hot cider and stir. Garnish with a twist of orange peel and a cinnamon stick. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 47883,"Chianti Marinated Beef Stew 2 1/2 to 3 pound beef brisket 1 (750 ml) bottle Chianti wine 4 tablespoons olive oil Salt and freshly ground black pepper 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces 3 medium carrots, peeled and cut into 1/2-inch pieces 1 stalk celery, chopped into 1/2-inch pieces 2 cloves garlic, peeled 1/4 cup (1 1/2 ounces) kalamata olives, halved 6 ounces green beans, halved 4 medium red potatoes, quartered 2 sprigs rosemary 2 sage leaves 1 (15-ounce) can diced tomatoes 4 cups beef broth Instructions: Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours. Remove the meat from the wine and pat dry with paper towels. Reserve the wine. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender. Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 47884,"Traditional Southern Biscuits 4 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon salt 4 tablespoons butter, cold 1 cup solid vegetable shortening, cold 2 cups milk 4 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon salt 4 tablespoons butter, cold 1 cup solid vegetable shortening, cold 2 cups milk Instructions: Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47885,"White Chicken Chili with Aged Cheddar 1 teaspoon olive oil 1 onion (about 8 ounces), peeled and diced 1 yellow bell pepper (about 8 ounces), stemmed, seeded and chopped 1 tablespoon minced fresh jalapeno
1 1/2 teaspoons ground cumin 1 can (15 ounces) cream-style corn 1 can (7 ounces) diced mild green chiles 2 cups whole milk 1 can (15 ounces) navy beans, rinsed and drained 2 cups shredded cooked chicken Salt and pepper
1 to 1 1/2 cups shredded Kerrygold Aged Cheddar Cheese (3 to 4 1/2 ounces) Instructions: In a large pan, combine oil, onion, bell pepper, and jalapeno cl. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk, and beans. Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the Aged Cheddar Cheese and serve immediately. Additional Ideas: For the shredded chicken, use leftover roast chicken, or rotisserie chicken from the supermarket. Or season two chicken breast halves with salt and microwave, covered, until juices are clear when chicken is pierced with a fork. Do not overcook. Accompany chili with warm, buttered corn tortillas and a crisp green salad. Provide additional toppings such as chopped cilantro and sliced green onion, if desired. For a warming snack after an ice skating party or other outdoor activity, serve chili in mugs with spoons. Set out a basket of crackers and a crock of Kerrygold Pure Irish Butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 47886,"I Want to Marry You Cookies 1 cup butter 1 1/4 cups dark brown sugar 1/2 cup granulated sugar 1 egg 1 egg yolk 1 teaspoon pure vanilla extract 2 cups flour 1 cup uncooked rolled oats 1/2 teaspoon baking soda Salt 1/4 teaspoon ground cinnamon 1 cup white chocolate chips 1 cup chocolate chips Instructions: In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together. Stir in the white chocolate chips and chocolate chips. Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet. Chill for 30 minutes. Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 47887,"Spiced Chicken Tenders with Dipping Sauces Vegetable oil, for frying 1/2 cup all- purpose flour 1/2 packet southwest steak marinade mix Freshly ground black pepper 3 cups corn bran cereal 1 egg, lightly beaten 1/2 cup buttermilk 1 pound chicken breast tenders 1 cup ketchup 1 1/2 cups honey Dash Worcestershire sauce 1 cup yellow mustard Instructions: Heat several inches of oil in a deep pot to 375 degrees F. For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces. For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 47888,"Part-Cheesy Twists 1 1/2 cups all-purpose flour 1 teaspoon kosher salt
1/4 teaspoon cayenne pepper 1/4 teaspoon paprika, plus more for dusting
1/8 teaspoon garlic powder
Freshly ground black pepper
8 ounces shredded sharp Cheddar, at room temperature
1 stick unsalted butter, at room temperature
1 tablespoon sour cream
1 large egg
Instructions: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper. Combine the flour, salt, cayenne, paprika, garlic powder and a few grinds of black pepper in a food processor and pulse until mixed. Add the Cheddar, butter and sour cream and process until the mixture forms a ball. Form the dough into a disc, then wrap it in plastic wrap and refrigerate until firm, about 30 minutes. Break off a tablespoon of dough and roll it between your hands or on a work surface to form a rope about 10 inches long. Twist the rope into a pretzel shape and place it on one of the prepared baking sheets. Repeat with the remaining dough to make 24 twists (12 per baking sheet). Beat the egg with a small splash of water. Brush the twists very lightly with the egg wash. Put a little paprika in a small sieve and dust over the twists. Bake the twists, switching the positions of the baking sheets halfway through, until golden brown on the underside and pale golden on top, about 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47889,"Fried Bologna Sandwich 2 slices soft white sandwich bread, such as Wonder Bread Mayonnaise, for spreading
Yellow mustard, for spreading
4 thin slices bologna (preferably nitrate-free and pork)
Unsalted butter, for the skillet 2 slices American cheese
2 tablespoons chow chow
1/2 cup BBQ potato chips
1/2 cup shredded iceberg lettuce
Instructions: Spread one slice of bread with mayonnaise and the other slice with yellow mustard. Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted. Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately. ","[Merlot, Cabernet Sauvignon, Zinfandel, Petite Sirah]" 47890,"Roasted Duck in Fermented Bean Curd: Vit Nuong Chao 1 small duck 4 tablespoons white bean curd 3 tablespoons sugar 2 tablespoons red fermented bean curd 2 tablespoons pounded ginger 2 tablespoons bean curd water 2 teaspoons sesame oil Instructions: For the marinade: Combine the white bean curd, sugar, red fermented bean curd, ginger, bean curd water, and oil and mix well. Coat the duck with marinade and marinate in the refrigerator for 2 hours or overnight. Heat a charcoal grill to medium heat. Roast and rotate the duck over charcoal for 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 47891,"Milk Chocolate Palette with Honey Crisp Apples and Chestnuts Chocolate Sable, recipe follows Lemon Chocolate Feuilletine, recipe follows 1 cup Apple Custard, recipe follows 3/4 cup Apple Dice, recipe follows 3/4 cup Apple Mousse, recipe follows Chocolate Glaze, as needed, recipe follows Chestnut Ice Cream, recipe follows 1/4 cup butter 1 3/4 tablespoons confectioners' sugar 1/3 teaspoon brown sugar 1 teaspoon grated lemon zest 1/2 teaspoon fresh lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon sea salt 3 cups flour 1/2 teaspoon cocoa powder 2 3/4 ounces high-quality chocolate chocolate (40 percent cocoa), chopped (recommended: Valrhona) 1/4 ounce high-quality chocolate chocolate (72 percent cocoa), chopped (recommended: Valrhona) 3/4 teaspoon butter 2 tablespoons kosher salt 1 1/2 tablespoons praline paste 1/2 teaspoon grated lemon zest 1/4 cup feuilletine 1/2 cup heavy cream 1/4 cup apple puree 2 1/2 tablespoons egg yolks 2 1/2 teaspoons sugar 1/3 teaspoon powdered gelatin, bloomed 1 teaspoon Apfel Korn liqueur Pinch kosher salt 1/2 cup apple puree 1 sheet silver gelatin, bloomed Pinch kosher salt
1 1/2 tablespoons sugar 1 tablespoon egg whites 1 1/2 tablespoons creme fraiche, whipped to soft peaks 3 1/2 tablespoons honey 3 1/2 tablespoons dry white wine 2 1/4 tablespoons water 1 3/4 tablespoon sugar 3 1/2 vanilla bean 1 1/2 teaspoons fresh lemon juice, strained 2 3/4 tablespoons Apfel Korn liquer
2 Honey Crisp apples, peeled and held in an ice water bath to avoid oxidation 2/3 cup simple syrup, made by boiling 3/4 cup sugar with 3/4 cup water 6 tablespoons heavy cream 2 1/2 tablespoons milk 2 1/4 tablespoons glucose syrup 1 teaspoon grated lemon zest 2 sheets silver gelatin, bloomed 8 3/4 ounces high-quality chocolate (40 percent cocoa), chopped (recommended: Valrhona) 3.1 ounces pate a glace 14 cups sweetened chestnut puree 16 1/2 cups milk 8 1/4 cups cream 1 1/4 cups sugar, plus 1 1/4 cups 1/2 cup trimoline 2 tablespoons stabilizer 3 1/2 cups egg yolks 4 tablespoons salt Strained juice from 1 1/2 lemons Instructions: Preheat the oven to 350 degrees F. Bake the Chocolate Sable dough on a small baking sheet for 5 minutes. Let cool completely. Place a Lemon Chocolate Feuilletine layer on top of sable layer. Put in the oven for 15 seconds, just to adhere the crisp layer to the sable layer. Let cool again. Spread the Apple Custard evenly over the crisp layer. Sprinkle the Apple Dice over the custard, gently smoothing it with a spatula so it lays flat in the custard. Freeze. Pour the Apple Mousse over and smooth it out. Refreeze. Cut the frozen palette into the desired shapes. Refreeze. Heat the Chocolate Glaze and pour it over the frozen palette to coat. Top with a quenelle of Chestnut Ice Cream. In a medium bowl, cream together the butter, confectioners' sugar, brown sugar, and lemon zest. Add the lemon juice, kosher salt, and sea salt. In a small bowl, sift together the flour and cocoa powder. Add the flour mixture to the creamed butter mixture in intervals, mixing well; don't overmix or the dough will become dry. Roll out the dough between two sheets of parchment until it's 1/8-inch thick. Gently melt the chocolates and butter together in a mixing bowl set over a pan of hot water. Stir in the salt, praline paste, and lemon zest. Gently fold in the feuilletine. Roll the mixture between two sheets of parchment paper until it's 1/8-inch thick. Heat the cream and apple puree in a small saucepan to just below a boil. In a small saucepan, mix together the yolks and sugar. Stir in the cream mixture very gradually to temper the yolks. Cook over medium heat until the mixture thickens, being careful not to overheat; it should be thick enough to coat the back of a wooden spoon. Let cool slightly. Add the bloomed gelatin. Strain through a fine mesh sieve into a bowl. Stir in the Apfel Korn and salt. Cool on ice, stirring often, until cold but not set. Heat the apple puree in a saucepan. Add the bloomed gelatin and stir until dissolved. Stir in the liqueur and salt. Let cool. In a small saucepan, heat the sugar to 244 degrees F. Meanwhile, beat the egg whites to soft peaks in a bowl. When the sugar syrup reaches temperature, beat the whites to stiff peaks, and then reduce the mixer speed and carefully pour the sugar syrup over the whites. Beat until the meringue is stiff but still slightly warm. Add the meringue to the apple puree and fold in the whipped creme fraiche. In a saucepan, heat the honey, wine, water, sugar, and vanilla bean and bring up to a boil. Strain. Let cool until just warm. Add the lemon juice and Apfel Korn to the honey mixture. Preheat the oven to 175 to 200 degrees F. Put the apples and 4 cups of the Apfel Korn-honey syrup in a baking dish and cover. Bake until fully cooked but still firm. Let cool. Cut the apples into small dice. Bring the simple syrup, cream, milk, and glucose to a boil in a saucepan. Add the lemon zest, cover, and let steep for 10 minutes. Bring back up to just below a boil, let cool just slightly, and add the bloomed gelatin. Strain. Put the chocolate and pate a glace in a bowl and pour the syrup mixture on top. Buzz with a hand blender. Cool the glaze over a bowl filled with ice. In a large saucepan, combine the chestnut puree, milk, cream, 1 1/4 cups of the sugar, trimoline, and stabilizer. Bring to a boil and then strain. In a bowl, mix together the remaining 1 1/4 cups sugar and the yolks. Add the chestnut liquid gradually to the yolk mixture to temper it. Pour the mixture back into the saucepan and cook over medium heat until it reaches 175 degrees F. Strain again. Put immediately over ice to cool. Add the salt and lemon juice and freeze in an ice cream machine.
","[Barolo, Barbaresco, Dolcetto, Brachetto]" 47892,"Prosciutto-Wrapped Shrimp and Melon Kosher salt 16 large shrimp, peeled and deveined (about 1 pound) 16 small thin slices melon (honeydew, cantaloupe and/or watermelon) 6 tablespoons extra-virgin olive oil 3 tablespoons white balsamic vinegar 1 teaspoon honey Freshly ground pepper 8 thin slices prosciutto, halved lengthwise 1/2 cup fresh basil 1/2 cup fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the shrimp and simmer until cooked through, about 2 minutes. Drain and rinse under cold water; pat dry and transfer to a large bowl. Add the melon, 4 tablespoons olive oil, 2 tablespoons vinegar, the honey, 1/2 teaspoon salt and a few grinds of pepper; gently stir. Let marinate 15 minutes. Wrap 1 melon slice and 1 shrimp in a piece of prosciutto; secure with a toothpick. Repeat with the remaining ingredients. Transfer the remaining marinade to a blender. Add the remaining 2 tablespoons olive oil, 1 tablespoon vinegar and the herbs; puree. Season with salt and pepper. Serve the prosciutto-shrimp bundles with the dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47893,"Gluten-Free Apple Pie 350 grams (2 1/2 cups) gluten-free all-purpose flour 1/2 teaspoon kosher salt 175 grams (1 1/2 sticks) cold unsalted butter, cut into 1-inch cubes 75 grams (about 4 tablespoons) cold cream cheese, cut into 1-inch cubes 4 to 10 tablespoons ice-cold water 5 cups peeled and sliced apples 1/2 cup brown sugar 1/4 cup gluten-free all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon ground nutmeg Instructions: For the dough: Put the flour and salt into the bowl of a food processor and whirl it up until the flour is fully aerated and fluffy. Add the butter and cream cheese and pulse several times, until the butter and cream cheese are roughly broken down into pieces the size of lima beans. (They won't all be the same size.) Add 4 tablespoons cold water to the flour mixture and pulse several times again. The flour should be starting to clump up with the butter and cream cheese, which will look more distinct in the mixture now. Pinch a bit of the flour and fats together in your fingers. If they stick together, the dough is ready. Most of the time, it might take a couple more tablespoons of water to make the dough cohere. (The mixture should look like cheese curds. Don't add so much water that the dough comes together in one clump.) Dump the dough onto a piece of parchment paper, taking care to remove the blade of the food processor. Using the heel of your hand, press the curds of dough together to form a coherent pie dough. Fold the dough onto itself several times, like turning the pages of a book. This will make the final dough flakier. Shape the dough into one large ball, then cut it into 2 pieces and flatten each piece into a small disc. Wrap the discs of dough in plastic wrap and put them in the refrigerator for 30 minutes. For the pie: Meanwhile, put the apples, sugar, flour, cinnamon, salt and nutmeg into a large bowl and toss them together. Let the filling sit while the pie dough is chilling. Pull one of the discs of dough out of the refrigerator and put it on a piece of parchment paper. Gently flatten it just a touch. Put another piece of parchment paper on top and roll out the dough, moving the rolling pin in small increments, like moving around the face of a clock. When the dough is large enough to be just bigger than a 9-inch pie pan, peel off the top piece of parchment paper and flip the dough onto a pie pan. Peel off the parchment paper. If any pieces stick to the paper, don't worry; simply peel them off and pat them in place. Tumble the apple filling into the pie shell. Roll out the remaining disc of dough the same way and put it on top of the pie. Tuck the edges together and crimp them. Make 3 slits in the top of the pie for steam vents. Put the pie into the freezer, 15 minutes. Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Put the pie onto the prepared baking sheet and bake 15 minutes, then drop the temperature to 375 degrees F and bake until the crust is warm and browned and the juices from the apples are oozing out of the pie, 45 minutes to 1 hour. Allow the pie to cool to room temperature before slicing into it, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47894,"Kids Can Make: Taco Cheeseburger 3 tablespoons chili powder 1/2 teaspoon ground cumin Kosher salt 1 1/2 pounds ground round beef 2 tablespoons vegetable oil 4 slices American cheese, halved 8 corn tortillas or hard taco shells 1 cup shredded iceberg lettuce 1 tomato, halved and thinly sliced 1/4 cup salsa or taco sauce Sour cream, for serving Instructions: Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Stir until well mixed. Divide the ground beef into 4 equal sections, about 6 ounces each. Gently form the meat into thick disks, then place on a piece of wax paper. Press the patties until they're about 1/2-inch thick and 6 inches in diameter. Sprinkle each patty on both sides with the spice mix, using about 1/2 tablespoon per burger. Cut each patty in half, giving you 8 pieces. Heat a 10-inch cast-iron skillet over medium heat for 3 minutes. When the skillet is hot, add 1 tablespoon of the oil and 4 of the patties. Cook until the meat is browned half of the way up the side, 2 1/2 to 3 minutes. Flip and cook on the other side. Place a half-slice of cheese (torn into a few pieces so it fits on the burger) to cover the patty and melt over the top. Cook until the patty is well-browned on the bottom, another 2 1/2 minutes. Remove the burgers to a plate, tent with foil, to allow the juices to redistribute, at least 5 minutes. Scrape out any crusty bits on the bottom of the skillet and pour off the extra grease. Add the remaining tablespoon of oil and repeat the process for the remaining 4 patties. If using hard taco shells, place them on a baking sheet and warm in the oven for about 5 minutes. If using soft tortillas, wrap the stack of 8 in foil and warm for 5 minutes. Line the center of each taco with some lettuce, insert a patty and 2 tomato slices, then top with 1 teaspoon salsa and some sour cream, and serve. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 47895,"Grilled Potatoes with Crabmeat-Green Onion Dressing 6 russet potatoes Kosher salt 1/4 cup white wine vinegar 2 tablespoons mayonnaise 2 tablespoons Dijon mustard Freshly ground black pepper 1/2 cup olive oil 8 ounces jumbo lump crabmeat 4 green onions (green and pale green parts), thinly sliced 1/4 cup chopped fresh flat-leaf parsley
Canola oil, for brushing Cayenne powder Instructions: Place the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil and cook until a knife inserted into the center of the potato meets no resistance, about 15 minutes. Drain and let cool slightly.
Whisk together the vinegar, mayonnaise and mustard in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified. Fold in the crab, half the green onions and the parsley. Season with salt and pepper.
Heat a grill to medium-high.
Slice the potatoes in half lengthwise, brush the flesh with canola oil and season with salt, pepper and little cayenne. Put the potatoes on the grill, flesh-side down, and grill until golden brown, about 5 minutes. Remove the potatoes to a platter. Break up the flesh a bit with a fork. Immediately spoon the dressing over the potatoes and garnish with the remaining green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47896,"Halibut with Tuscan Beans and Endive 4 tablespoons extra-virgin olive oil 2 heads endive, quartered lengthwise 1 teaspoon sugar 1 small red onion, thinly sliced 1/2 cup prepared roasted peppers, drained and roughly chopped 1 clove garlic, roughly chopped 1 15-ounce can cannellini beans, drained and rinsed 1 cup low-sodium chicken broth 1 small sprig rosemary, chopped 4 6-ounce halibut fillets, with skin Kosher salt and freshly ground pepper 1 handful fresh parsley, torn Instructions: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes. Add the red onion, peppers and garlic and cook until the endive is wilted, about 2 more minutes. Raise the heat to high, add the beans, broth and rosemary and continue cooking, mashing some of the beans with a spoon to thicken the sauce slightly, 2 to 3 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper; place skin-side up in the pan and cook until golden, about 4 minutes. Turn and cook until firm but still translucent in the center, 4 more minutes.
Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley. Photograph by Antonis Achiellos ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47897,"Stuffed Sloppy Joe Bombs 8 ounces ground beef 2 cloves garlic, minced 1 small green bell pepper, finely chopped 1 small yellow onion, finely chopped 2 tablespoons tomato paste 1 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon packed light brown sugar 1 teaspoon chili powder 1/2 teaspoon dry mustard 1/2 teaspoon smoked paprika, plus more for sprinkling Nonstick cooking spray, for coating the mini muffin tin Two 16.3-ounce tubes refrigerated buttermilk biscuit dough
1 large egg, lightly beaten Instructions: Put the ground beef in a large nonstick skillet over medium-high heat. Cook the beef, stirring to break it up into the smallest pieces possible, until browned and dry, 3 to 4 minutes. Add the garlic, pepper and onion and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the ketchup, Worcestershire sauce, sugar, chili powder, dry mustard, paprika and 1/2 cup water and cook, stirring, until the sauce is reduced slightly, about 3 minutes. Let cool to room temperature. Coat a 24-cup mini muffin tin with nonstick spray. Spoon 1 to 1 1/2 tablespoons of the sloppy joe filling into each of the muffin cups. Freeze until the filling is firm, at least 1 hour. Preheat the oven to 375 degrees F. Working with one tube of biscuits at a time (so they stay cold), open and separate out the biscuit rounds. (You will need only 12 of the biscuit rounds for this recipe; reserve any remaining rounds for another use.) Using your fingers, gently split a round apart horizontally so you have 2 thinner rounds of dough. Lightly press each thin round into a 3 1/2-inch-wide circle, concentrating on the edge so that it is thinner than the middle. Place a frozen puck of sloppy joe meat filling in the center of each thin round and then fold the edges of the dough over the filling, pinching the dough together to cover completely. (If the meat begins to thaw too much, freeze it along with the dough for 15 minutes and then continue wrapping.) Repeat with the remaining frozen meat filling and 11 more biscuit dough pieces.
Transfer the stuffed rounds seam-side down to a parchment-lined baking sheet. Brush each with the beaten egg and sprinkle with a pinch of paprika. Bake until golden brown on the outside and the meat inside is warmed through, about 20 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 47898,"Tot Waffle Breakfast Stacks 4 cups frozen tater tots (about 30), thawed 1/2 cup grated pepper jack cheese
1 tablespoon Tex-Mex seasoning
Nonstick cooking spray, for the waffle iron 2 tablespoons butter
2 large eggs
6 slices bacon, cooked crisp and halved
1/4 cup salsa, for serving
2 tablespoons sour cream
1/2 small avocado, sliced
Fresh cilantro leaves, for garnish
Instructions: Preheat a double waffle iron to a medium-high setting. Toss the tater tots with the cheese and Tex-Mex seasoning in a bowl. Lightly spray the waffle iron with cooking spray, then arrange the tater tots and cheese mixture in a single layer on the waffle iron. Firmly press and close the waffle iron, then cook until crisp, about 7 minutes. Meanwhile, melt the butter in a small nonstick skillet over medium heat. Add the eggs and fry to your preference, 4 to 6 minutes. Divide the waffles between 2 plates. Arrange the bacon halves over the top of the waffles. Top each with a fried egg, salsa, sour cream, avocado and cilantro, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 47899,"Black and Blue Lamb, Pistachio and Arugula Salad 1 rack of lamb, loin removed from the bone Kosher salt and freshly ground black pepper 1 sprig fresh rosemary, leaves chopped 3 tablespoons olive oil 1 cup balsamic vinegar 1/2 cup brown sugar 2 teaspoons granulated garlic 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 cup olive oil 10 fresh basil leaves, chopped 1 (5-ounce) container baby arugula 1/2 cup pistachios, chopped 8 ounces blue cheese, crumbled Kosher salt and freshly ground black pepper Instructions: For the lamb: Heat a saute pan over high heat until the pan is smoking. Sprinkle the lamb with salt, pepper and rosemary on all sides. Once the pan is hot, add the olive oil and then sear the meat on all sides, rolling the meat around the pan to cook evenly. For medium rare, cook 2 to 3 minutes per side. For more well done, turn the heat down to medium and cook another 2 to 3 minutes per side. Set the meat aside to rest for 5 minutes.
In the meantime, for the vinaigrette: Whisk the balsamic vinegar, brown sugar, granulated garlic, salt and pepper in a bowl and slowly drizzle in the olive oil to make an emulsion. Make sure to whisk vigorously while pouring in the oil. Finish with the basil, taste and adjust the seasoning, if necessary.
For the salad: Toss the arugula, pistachios and blue cheese with 1/4 cup of the vinaigrette. Season with salt and pepper. Slice the lamb very thin and top the salad with the sliced lamb. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 47900,"Classic Tiramisu with Chocolate 3 large egg yolks 1/2 cup sugar 1/2 cup plus 1/3 cup dry Marsala wine 1 8-ounce container mascarpone cheese (about 1 cup), at room temperature 3/4 cup cold heavy cream 1 teaspoon instant espresso powder 1/2 cup boiling water
1 7-ounce package crisp ladyfingers (savoiardi) 2 ounces bittersweet chocolate, finely chopped Cocoa powder, for dusting Instructions: Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, about 5 minutes. With the bowl still over the simmering water, gradually whisk in 1/3 cup Marsala and cook, whisking constantly, until the zabaglione is light, foamy and the mixture registers 170 degrees F on an instant-read thermometer, about 10 minutes. Remove the bowl from the pan and let cool completely. Put the mascarpone in a large bowl and fold in the zabaglione with a rubber spatula, then whisk until just smooth (do not overmix). Whisk the heavy cream in a medium bowl until stiff peaks form, then fold into the mascarpone mixture until well combined. Cover and refrigerate until ready to use. Combine the remaining 1/4 cup sugar and the espresso powder in a shallow bowl; add the boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup Marsala. One at a time, quickly dip half of the ladyfingers in the liquid, turning, until wet on both sides but not soggy (about 2 seconds per side); arrange in a single layer in a 9-inch square baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with the chocolate. Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight. ","[Barolo, Barbaresco, Chianti, Rioja]

" 47901,"Brisket Flats 1 (4-pound) brisket Barbecue Rub 2 cups BBQ sauce, your favorite Instructions: Prepare brisket with heavier coating of rub. Don't trim fat (gives meat flavor and tenderness). Prepare Smoker the same way you did for the ribs. When the smoker reaches 220 degrees, place your brisket inside and cook until the internal temperature reaches 160 degrees, about 4 hours, or when brisket is almost black. Wrap the brisket in foil. Don't spritz the brisket with apple juice. Place the brisket back into the smoker and continue cooking until the internal temperature reaches 180 degrees, about 2 more hours. Let cool slightly and trim any fat. Then brush on room temperature BBQ sauce, slice and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 47902,"Crab Cha Gio with Spicy Mango Dipping Sauce and Crab Noodle Salad (the Easier Dish) 2 pounds Maine crab leg meat, picked clean 2 cups, rehydrated mung bean noodles, cut into 2 to 3-inch lengths 1/2 cup sliced scallions, green part only 2 serrano chiles, de-stemmed and minced 1/4 cup chopped cilantro 2 tablespoons fish sauce (3 Crab) 2 limes, juiced 1/2 bunch picked Thai basil leaves 1 package (12-inch) ban trang, rice paper Salt and black pepper, to taste 1 head red leaf lettuce 1/2 bunch fresh mint 1 ripe mango, peeled, roughly chopped 1 large shallot, peeled and roughly chopped 1 tablespoon rice vinegar 1 tablespoon sambal 1 orange, juiced 2 tablespoons canola oil Salt and black pepper, to taste Instructions: In a large, chilled bowl, mix together the crab, noodles, scallions, chiles, cilantro, fish sauce, lime juice and basil. Check for seasoning. At this point, you have the Crab Salad finished. You can drizzle a little of the mango sauce to complete the plating. Now to finish the cha gio. Take the same mixture and roll it in rehydrated rice paper. Let rest, seam side down for 2 minutes. Fry at 375 degrees until golden brown. PLATING Slice the cha gio on the bias and plate on a very small mound of the filling. Serve the sauce in a soy sauce dish. Use the red leaf lettuce to pick up the hot cha gio with your fingers. Garnish with the fresh mint. In a blender, add the mangoes, shallots, vinegar, sambal and juice. Blend at high speed and add the oil. Season and check for seasoning. BEVERAGE Tropical Sauvignon Blanc (NZ) ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 47903,"Caramel for a Gingerbread House 1 1/2 cups granulated sugar 1/2 teaspoon fresh lemon juice Instructions: Spread the sugar in a medium skillet. Sprinkle with the lemon juice and 1/4 cup water. Set the skillet over medium-low heat and cook, stirring occasionally, until the sugar melts, about 2 to 3 minutes. Once the sugar has melted, stop stirring and cook, swirling the contents occasionally, until the sugar syrup is a deep amber color, about 12 to 15 minutes. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 47904,"Chocolate Egg Snowball 4 ounces plain (dark) chocolate 6 eggs, separated l/2 tablespoon caster sugar (superfine) 1 1/2 pints (24 ounces) full cream (whole) milk 4 ounces granulated sugar Instructions: Melt the chocolate in a bowl over hot water. Beat the egg whites until very stiff. Add the caster sugar and whisk again until stiff and the sugar is dissolved. Bring the milk to a simmering point in a wide flat pan. Shape the egg white mass into a round flat cake and poach this gently in the simmering milk for a few minutes, turn it carefully with a fish slicer or long spatula and poach the other side. Leave to drain on kitchen paper or a clean cloth. Beat the egg yolks and half the sugar into the melted chocolate and pour the slightly cooled milk over the mixture. Place over hot (not boiling) water in a double boiler. Cook stirring constantly until the mixture thickens to the consistency of thin cream. Pour into a glass bowl and place the egg whites on top. Chill. Ten minutes before serving, caramelize the remaining sugar in a heavy saucepan and pour over the egg whites. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 47905,"Toasted Muesli 1 1/2 cups old-fashioned rolled oats 1 cup barley flakes 1 cup rye flakes 1/2 cup flaxseed meal 1/2 cup shelled pumpkin seeds 1/2 cup chopped almonds 1/4 cup hazelnuts or pistachios, chopped 1/4 cup golden raisins 1/4 cup dried cherries or cranberries 1/4 cup chopped dried apricots or dates Pinch of sea salt Instructions: Preheat the oven to 325 degrees F. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool. Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47906,"Marinated Salmon with Fennel Salad 1 pound center-cut salmon fillet, skinned and pin bones removed 2 large celery ribs, sliced paper-thin on the diagonal 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1 fennel bulb, very thinly sliced 1 1/2 tablespoons chopped fennel fronds Instructions: With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as possible. Make the marinade: Put the lemon juice in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper. Arrange the salmon in an oiled dish large enough to hold the slices in a single layer. Scatter the celery over the fish, then spoon the marinade over all. Cover and refrigerate until the salmon is a little more than half \cooked, which you can tell by the change in color from rosy orange to pale pink. It should take about 3 hours, depending on the thinness of the slices. To serve, divide the salmon and celery among 6 plates, reserving the marinade. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly. Toss well and season with salt and pepper to taste. Divide the fennel among the plates. Spoon a little extra marinade over the salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47907,"Curry Chicken Chili with Sriracha 1 inch ginger root 3 cloves garlic
2 jalapeno peppers
1 large white onion
Neutral oil, such as peanut or safflower
1 pound package ground chicken
Salt and pepper 1 tablespoon (a palm full) ground chili powder
1 tablespoon ground cumin 1 tablespoon ground coriander
1 1/2 teaspoons (1/2 a palm full) garam masala 1 to 1 1/2 cups chicken stock
1 can (14 ounces) diced tomatoes
1 cup tomato sauce
3 tablespoons sriracha
1 can (15 ounces) chickpeas, lightly drained
Garlic naan Melted butter, if desired 2 tablespoons mango chutney, plus more for serving optional
Greek yogurt or sour cream Thinly sliced scallions or finely chopped chives
Pickled jalapeno peppers, mild or hot
Lime wedges, optional
Blue corn chips, optional Cilantro leaves, optional
Instructions: Gather your ingredients. Peel and grate or mince ginger. Peel and chop or grate the garlic. Halve and seed jalapeno peppers then chop. Peel and chop the onion. Heat a Dutch oven over medium-high heat with oil, 2 turns of the pan. Add chicken and brown and crumble. Season with salt and pepper. Add ginger, garlic, peppers, onions and sweat a few minutes. Add chili powder, cumin, coriander and garam masala and stir a minute more. Add stock, tomatoes, tomato sauce and sriracha. Reduce heat a bit to simmer and thicken. Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili. If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired. Adjust seasonings for the chili and stir in mango chutney if using. Serve with yogurt or sour cream, scallions or chives, pickled jalapeno peppers and any optional toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 47908,"Rustic Meat and Bean Pot 1 pound sweet Italian sausage links brushed with extra-virgin olive oil 1 tablespoon extra-virgin olive oil, 1 turn around the pan 1 slice bacon, chopped 1 pound boneless, skinless chicken thighs, cut into bite-size chunks 1 boneless 8 ounce pork loin chop, cut into bite-size chunks 1 teaspoon ground thyme or poultry seasoning Coarse salt and black pepper 4 cloves garlic, crushed 1 medium carrot, chopped 1 medium onion, chopped 1 rib celery, chopped 1 bay leaf, fresh or dried 1/2 cup dry white wine 1 (15-ounce) can diced tomatoes in puree 2 cans cannellini beans, drained 1/2 loaf crusty baguette, split lengthwise 1 clove garlic, cracked, for garnish A drizzle extra-virgin olive oil Instructions: Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once. Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine. Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat. Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table. Preparation time: 15 minutes Cooking time: 25 minutes, overlapping ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 47909,"Oysters Randall 1/2 pound shrimp, chopped fine, shells reserved 1/2 cup white wine 1 pound spinach, frozen, chopped 1/2 pound bacon, chopped 2 tablespoons unsalted butter 4 whole shallot, minced 2 cloves garlic, minced 1/4 teaspoon dry thyme White pepper and salt 1/2 cup heavy cream 1/8 teaspoon cayenne 1-ounce hazelnut liqueur (recommended: Frangelico) 1/2 cup grated Swiss cheese 1/4 cup grated Asiago 2 dozen fresh oysters, in the half shell Instructions: Shell shrimp, then add shells to the white wine and simmer in a small covered saucepan for about 30 minutes. Strain and reduce liquid to about 1/4 cup. Add spinach to reduced liquid, cover and cook until tender. Allow to cool. In a small saute pan cook bacon until crisp. Remove bacon bits and drippings from pan. Melt butter, then add shallots and garlic and cook until translucent. Add shrimp and spices; continue to cook until shrimp are opaque. Drain spinach well, reserving liquid. Add spinach liquid, heavy cream and hazelnut liqueur to shrimp mixture and continue to cook until liquid is thickened and reduced by 1/2. Allow to cool. Then in a medium sized bowl mix spinach with shrimp, bacon and remainder of ingredients (except oysters). Top each oyster with about 2 to 3 tablespoons of the stuffing. Cook on top rack of grill at high heat until mixture is bubbling and golden brown on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47910,"Roasted Chicken with Sausage and Snap Peas Olive oil, as needed 1/2 pound sweet Italian sausage, loose or casings removed from links 1 cup cremini mushrooms, stems removed, cut into 1/4-inch-thick slices 1 small Spanish onion, small dice 10 cloves garlic, 5 minced and 5 whole 2 ribs celery, small dice 1 medium zucchini, medium dice 1/2 cup chicken broth 1/4 cup dry white wine 1 bunch thyme, half leaves picked and finely chopped and half bundled to stuff into cavity of chicken Kosher salt One 4- to 6-pound chicken 1/2 lemon 2 cups snap peas, cleaned and trimmed 1 shallot, finely chopped 2 tablespoons fresh mint, sliced into thin ribbons Instructions: Preheat the oven to 375 degrees F. Heat a large cast-iron pan over medium heat. Add enough olive oil to lightly coat. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and no longer pink, 3 to 5 minutes. Remove with a slotted spoon to a plate and set aside. Add the mushrooms to the pan. Sear until golden brown on all sides, about 3 minutes. Remove from the pan and add to the sausage. Add the onion and cook, stirring and scraping up the brown bits from the bottom of the pan, about 2 minutes. Add about two-thirds of the minced garlic and cook until the onions and garlic are translucent, about 3 more minutes. Add the celery and zucchini and cook, stirring. until just tender, about 3 more minutes. Add the chicken broth and wine. Bring to a boil, then reduce to a simmer and cook until the mixture reduces by half, 5 to 7 minutes. Add the sausage and mushrooms back to the pan and stir in the thyme leaves. Taste and season with salt. Meanwhile, prepare the chicken: Season the chicken generously with salt. Stuff the center cavity with the lemon half, whole garlic and thyme bundle. Tie the legs together with kitchen twine and tuck the wings under the body to ensure even cooking. Place the chicken on top of the sausage mixture in the pan. Roast until the internal temperature reaches 165 degrees F in the deepest part of the thigh, about 45 minutes. Allow to rest for about 10 minutes. For the snap peas: Fill a large pot with water and bring to a boil. Add salt until it tastes like sea water. Fill a large bowl with ice and water and add a few hearty pinches of salt. Set aside. Drop the snap peas into the boiling water and cook until bright green and tender but still slightly crisp, about 1 minute. Immediately transfer the snap peas with a strainer or spider to the ice bath. Strain from the water once cool. Heat a large skillet over medium heat and coat with olive oil. Add the shallots and cook, stirring, until just tender, about 2 minutes. Add the remaining minced garlic and cook, stirring, until translucent, about 2 minutes more. Add the snap peas. Season with salt and cook, stirring, until the snap peas are hot, about 3 minutes. Add the mint and toss to combine. Carve the chicken. Transfer the sausage mixture to a serving bowl and serve with the carved chicken on top. Serve the snap peas alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 47911,"Parmesan-Crusted Chicken Parm 2 boneless, skinless chicken breasts (about 1 pound) Kosher salt and freshly ground black pepper
8 ounces Parmesan
1/2 cup shredded mozzarella (about 2 ounces)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons Italian seasoning
2 large eggs
2 tablespoons olive oil
1 clove garlic, minced
Two 14-ounce cans tomato sauce
1 tablespoon granulated sugar
Pinch crushed red pepper flakes
Fresh basil leaves, for garnish
Pasta, for serving, optional Instructions: Preheat the broiler to high. Cut the chicken breasts in half lengthwise, making 4 equal pieces. (They should look like large chicken tenders.) Put one sheet of plastic wrap on a cutting board, put a piece of chicken in the center of it and top with another sheet of plastic wrap. Pound the chicken with the flat side of a meat mallet, starting from the center and working your way out to the edges, until the chicken is 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken. Sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper.
Grate the Parmesan in a food processor using the grater attachment to yield about 2 cups. Transfer 1/4 cup to a small bowl and mix with the mozzarella; set aside.
Transfer the remaining Parmesan to a plate or shallow bowl. Add the garlic powder, onion powder and 1 teaspoon of the Italian seasoning and toss with your hands to combine. Beat the eggs, 1 teaspoon salt and a few grinds of black pepper in a separate shallow bowl.
Dip one piece of chicken into the egg mixture, coating it on both sides. Press both sides of the chicken into the Parmesan mixture, pressing with your hands to help the cheese stick. Transfer to a plate and repeat with the remaining chicken. If any of the Parmesan mixture remains in the plate, press it onto the chicken.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until the cheese is a nice golden brown and the chicken can be lifted easily from the skillet, 4 to 5 minutes. Flip the chicken and continue to cook until the cheese on the other side is golden brown and the chicken is cooked through, 3 to 4 minutes longer. Transfer the chicken to a baking sheet. Wipe away any pieces of cheese that remain in the skillet.
Reduce the heat to low, add the garlic to the skillet and quickly stir just to soften, about 30 seconds. Stir in the tomato sauce, sugar, red pepper flakes, remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Cover slightly to prevent splattering and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.
Spoon 2 tablespoons of the sauce over top of each chicken piece. Divide the reserved Parmesan-mozzarella mixture over the chicken. Broil, watching closely, until the cheese is melted and turning golden brown in spots, 2 to 4 minutes depending on your broiler.
To serve, spoon some sauce onto a plate and top with a piece of chicken. Garnish the chicken with some basil leaves and serve with a side of pasta, if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47912,"Dutch Spice Cookies 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground anise 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 stick unsalted butter, at room temperature 3/4 cup packed light brown sugar Confectioners' sugar, for dusting Sliced blanched almonds, for decorating Instructions: Sift the flour, cinnamon, baking soda, nutmeg, anise, cloves, ginger, salt and pepper into a medium bowl, then whisk to combine. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add half of the flour mixture and beat until combined, scraping down the bowl as needed. Add 3 tablespoons water and the remaining flour mixture and beat until just combined. Turn out onto a piece of plastic wrap, pat into a disk, wrap and refrigerate until firm, about 1 hour. Dust the dough with confectioners' sugar, then transfer to a piece of parchment paper and roll out until 1/4 inch thick. Cut into shapes using 2-to-3-inch cookie cutters. Transfer the cutouts to 2 ungreased baking sheets and press sliced almonds decoratively on top. Freeze until firm, about 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Transfer the cookies to the oven and reduce the temperature to 275 degrees F; bake, switching the position of the pans halfway through, until crisp and golden, 45 to 50 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 47913,"Captain Tom's Pineapple Cole Slaw 1 head green cabbage 1 medium sized can crushed pineapple 2 cups mayonnaise 1/4 cup white vinegar 1 teaspoon celery seed Instructions: Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter. Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl. Mix remaining ingredients and pour over cabbage. Mix from bottom to top. Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times. Optional: Shredded carrots add color. Dark or golden raisins are nice too. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47914,"Butterscotch Pudding 24 chocolate sandwich cookies 4 tablespoons salted butter, melted 1 1/2 cups brown sugar 1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 tablespoons salted butter
4 tablespoons chopped toffee candy bar, for topping.
Instructions: For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside. For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the butter and stir until everything is beautifully combined. Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with chopped toffee candy bar. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 47915,"Instant Pot Lemon Frozen Chicken with Orzo 2 tablespoons unsalted butter 8 ounces button mushrooms, trimmed and sliced
1 shallot, thinly sliced
2 teaspoons thyme leaves
8 ounces orzo (about 1 1/3 cup)
3 cups low-sodium chicken broth
Zest and juice of 1 lemon
2 frozen chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
8 cups baby spinach (about 6 ounces)
1/4 cup heavy cream
1/4 cup grated Parmesan
Instructions: Set a 6-quart Instant Pot? to high saute and add the butter (see Cook's Note). Once it has melted, add the mushrooms and cook until golden and the water has evaporated, about 6 minutes. Stir in the shallots and thyme and continue to cook until the shallots have softened, about 2 minutes. Stir in the orzo, chicken broth, lemon zest and juice. Put the chicken breasts on top of the orzo and sprinkle generously with salt and pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
Transfer the chicken to a cutting board with tongs and slice crosswise. Stir the spinach, cream and Parmesan into the orzo. Season with salt and pepper and serve alongside the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47916,"Glazed Ham With Roasted Apples 1 11-to-15-pound whole smoked ham 3/4 cup apple butter 1/2 cup dijon mustard 1/4cup packed light brown sugar 1/4cup apple cider vinegar 1/4teaspoon ground cloves 8 small apples, halved Instructions: Preheat the oven to 325 degrees F. Score the ham with a paring knife through the skin and fat in a tight crosshatch pattern. Place the ham, fat-side up, in a large roasting pan. Bake 1 hour, 30 minutes. Make the glaze: Whisk the apple butter, mustard, brown sugar, vinegar and cloves in a bowl until smooth. After 1 hour, 30 minutes, brush the ham all over with some of the glaze and bake 20 more minutes. Add the apples to the pan, cut-side up, and bake, brushing the ham with more of the glaze every 20 minutes, until the ham is crisp and the apples are tender, 1 hour to 1 hour, 30 minutes. (Turn the apples cut-side down in the last 20 minutes.) Transfer the ham to a cutting board and let rest 15 minutes before carving. Serve with the roasted apples. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47917,"Banana Leaf Wrapped Bass with Scallion-Ginger Fried Rice Grapeseed oil, for cooking 4 large eggs, beaten
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic
4 tablespoons sliced scallions
2 tablespoons minced fresh ginger
4 cups cooked rice, hot 1 tablespoon tamari
1 teaspoon sesame oil
One 1-pound package banana leaves
Four 6-ounce pieces fresh bass or freshest fish, skin off
1 bunch fresh Thai or regular basil
1/2 cup loose tea leaves (any type) 1/4 cup extra-virgin olive oil Instructions: Add water to a medium pot, fitted with a steamer insert, and bring to a boil. Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly. Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes. Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan. Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 47918,"Chicken Tagine with Olives and Citron Confit 4 chicken legs, split at the thigh and skinned Salt and freshly ground pepper 2 onions, grated or sliced 3 cloves garlic, minced Rinds of 2 confit lemons, chopped 2 tablespoons olive oil 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon ginger 2 pinches saffron 1 pinch ground turmeric 1 cup/165 g green olives with pits Generous handful or two of fresh coriander leaves, roughly chopped Instructions: Sprinkle the chicken with salt and pepper. Put the chicken in a pot along with the onions, garlic, lemon rinds, olive oil, cumin, coriander, ginger, saffron and turmeric. Add a couple glasses of water and cook, covered, until the chicken is done, 40 minutes to 1 hour, removing the lid if there is too much liquid so that some can evaporate. (The dish should be quite liquid, but it's not a stew.) At the end of cooking, add the olives. Serve sprinkled with fresh coriander.
Per serving: Calories:315; Total Fat: 18.5 grams; Saturated Fat: 3 grams; Protein: 28 grams; Total carbohydrates: 10 grams; Sugar: 3 grams; Fiber: 4 grams; Cholesterol: 104 milligrams; Sodium: 880 milligrams ","[Rioja, Pinot Noir, Grenache Blanc, Vermentino]

" 47919,"Peach Bellini 3 ripe or frozen peaches 1 tablespoon sugar
1 bottle prosecco or champagne, chilled
Instructions: If using fresh peaches, remove the pit from all 3 peaches. Dice 2 of the peaches and add to the bowl of a food processor. Add the sugar and puree until smooth, then press through a fine mesh sieve. Chill until ready to use. Thinly slice the remaining peach. Place 1 to 2 tablespoons of peach puree into each of 4 champagne flutes. Top the glasses with prosecco and drop in a peach slice before serving. ","[Prosecco, Sparkling Pinot Grigio, Cava]" 47920,"Philly Cheesesteak Strata One 20-ounce bag hoagie rolls One 9-ounce package frozen steak slices, such as Steak-umms, thawed 2 tablespoons olive oil 1 large yellow onion, chopped 2 medium green bell peppers, cored, seeded and chopped One 8-ounce container fresh sliced mushrooms Kosher salt and freshly ground black pepper One 15-ounce jar processed cheese sauce 6 large eggs 1 1/2 cups half-and-half 12 slices provolone Instructions: Preheat the oven to 350 degrees F. Tear the hoagie rolls into medium bite-sized pieces and spread on a baking sheet. Toast in the oven until dried out, 10 to 15 minutes. Brown the steak slices in the oil, breaking up into pieces with a wooden spoon, in a cast-iron or nonstick skillet over medium-high heat. Remove from the skillet and drain all but 1 tablespoon of fat. Cook the onion, peppers, mushrooms, a pinch of salt and some pepper, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the steak back to the pan, stir well, turn off the heat and set aside. Microwave the cheese sauce in 30-second intervals, stirring after each, until pourable. Pour into a large bowl with the eggs and half-and-half and whisk to combine well.
Place a layer of dried bread in a deep 9-by-13-inch casserole dish. Add a layer of steak and peppers, then ladle the cheese custard over until just covered. Repeat until all the ingredients are used. Bake the strata until just set, 30 to 35 minutes.
Preheat the broiler to low. Layer the provolone across the top of the pan, overlapping as necessary. Broil until the cheese topping is brown and bubbly, 5 to 10 minutes. Let the strata sit for 10 minutes to set before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47921,"Savory Biscotti 2 cups all-purpose flour 3 tablespoons herbes de Provence 1 1/2 teaspoons baking powder 3/4 teaspoon fine sea salt 1/2 cup (1 stick) unsalted butter, at room temperature 1/4 cup (2 ounces) goat cheese, at room temperature 3 tablespoons sugar 2 eggs, beaten, at room temperature Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside. In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside. In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes. Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47922,"Jamaican Style Escovitch of Fish with Pickled Vegetables 1 1/2 cups malt vinegar 2 teaspoons garlic powder 2 tablespoons plus 2 teaspoons sugar 2 teaspoons onion powder 1 teaspoon ground dried oregano 2 tablespoons plus 1 teaspoon salt, plus more for seasoning fish 1 tablespoon pickling spice 1 teaspoon ground white pepper 1 red bell pepper, thinly sliced 1/4 cup vegetable oil, or more as needed 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 yellow onion, thinly sliced 2 garlic cloves, thinly sliced 1 Scotch bonnet pepper, pierced 6 (6-ounce) firm white fish fillets, such as grouper, tilapia, striped bass, or catfish 1 lime, juiced Freshly ground white pepper 1 cup all-purpose flour 1 tablespoon Emeril's Original Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a medium nonreactive saucepan, combine the vinegar, sugar, 1 tablespoon plus 2 teaspoons of the salt, pickling spice, bell peppers, onion, garlic, and Scotch bonnet and bring to a boil. Reduce heat to a simmer and skim any foam that rises to the top. Simmer vegetables for 2 minutes; remove from heat and set aside until warm before serving. (Pickled vegetables may be made up to 3 days in advance and refrigerated in a nonreactive container until ready to serve. May be served warm or cold.) When you are ready to cook the fish, place the fillets on a nonreactive plate or platter and squeeze the lime juice over the fillets. Let sit for several minutes then pat fillets dry. Season well on both sides with salt and freshly ground white pepper. In a shallow bowl, combine the flour, Essence, remaining 2 teaspoons of salt, garlic powder, onion powder, oregano, and white pepper and stir to combine. Dredge the fillets in the seasoned flour mixture and shake to release any excess. Heat the oil in a large saute pan and, when hot, add the fish and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. (This will vary depending on the thickness of the fillets you are using.) Transfer fillets to a platter and spoon some of the pickled vegetables with pickling liquid over the fish. Serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 47923,"Variations on Spring Carrot 1 pound tricolor carrots (with tops), scrubbed clean Canola oil Kosher salt and freshly ground black pepper 1 galangal root, cut into thirds 1 stalk lemongrass, halved lengthwise and cut into thirds 1 shallot, sliced 1/2 cup steel-cut oats
1/4 cup unsalted peanuts
One 13.5-ounce can coconut milk
3 sheets toasted seaweed
1 teaspoon Chinese black vinegar
8 tablespoons coconut sugar
1 teaspoon soy lecithin
1 lime, juiced Instructions: Preheat the oven to 450 degrees F. Separate and reserve the carrot tops. Split half of the carrots lengthwise, toss with oil to coat, and season with salt and pepper. Transfer to a baking sheet and roast for 20 minutes. Slice the remaining carrots into coins and separate by color. Place the carrots by color in three pots, cover with water, add some salt, and divide the galangal, lemongrass and shallot among the pots. Simmer over medium heat until the carrots are soft. Drain and reserve. In another pot, boil the oats in ample water until tender. Drain well, then mix with the peanuts. Fry the oats and peanuts in 375-degree oil until crunchy, approximately 4 minutes. Drain and season with salt. Simmer the coconut milk, seaweed, black vinegar and 2 tablespoons of the coconut sugar over medium heat for 10 minutes. Strain and whisk in the soy lecithin. Emulsify with hand blender. Set aside some carrot-top sprigs for garnish. In a blender, combine the remaining carrot tops with 1/4 cup canola oil and the lime juice. Blend on high for 1 minute. Pass through a fine-mesh strainer, season with salt, and reserve. Sprinkle the remaining 6 tablespoons coconut sugar over the roasted carrots and brulee with a kitchen torch. Arrange the bruleed carrots and simmered carrot coins on a serving platter. Drizzle with coconut cream and carrot-top oil. Sprinkle the fried oats and peanuts over the platter and garnish with the reserved carrot-top sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47924,"Italian-American Meatballs 2 slices white sandwich bread, stale 1/3 cup cold milk 1/2 pound ground pork 1/2 pound ground veal 1/2 pound ground beef chuck 1/2 cup plus 2 tablespoons grated Parmesan 1/4 cup chopped flat-leaf parsley 2 teaspoons kosher salt 1/2 medium onion, grated (about 1/4 cup) 2 cloves garlic, minced 1 large egg, beaten Freshly ground black pepper 1/3 cup olive oil, divided Quick Marinara Sauce, recipe follows Instructions: Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with milk to re-hydrate. In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours. Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs. Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks. Serving suggestions: 1 pound cooked spaghetti or linguini. Quick Marinara Sauce 1/4 cup extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 4 cloves garlic, sliced 3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped 3 sprigs fresh thyme 1 small bunch fresh basil, leaves chopped 2 teaspoons kosher salt Freshly ground black pepper Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 47925,"Salmon Wellington 1 pound butter 1 to 2 lemons, juiced 2 to 3 garlic cloves, crushed 2 boxes puff pastry 1 (4 to5 pound) salmon fillet 1 medium can asparagus spears, drained or 1 bunch fresh asparagus, cooked al dente 1 medium can artichoke hearts, drained 3 tablespoons capers in brine, drained Instructions: Melt the butter and squeeze in lemon juice and add crushed garlic. Lay 1 sheet of puff pastry in a large casserole dish. Place the salmon fillet (skin side down) on pastry base. Brush the salmon with the melted butter. Place asparagus, artichoke hearts, and capers on top of the salmon. Cover the entire fillet and vegetables with a layer of puff pastry and seal the edges by pinching them closed. Bake in the oven for 35 to 40 minutes in a preheated 350 degree oven, or until pastry is golden brown. Remove from the oven. Cut in portions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47926,"Turkey Piccata with Roasted Potatoes 1 pound red bliss potatoes, halved 5 tablespoons extra-virgin olive oil 2 tablespoons rosemary leaves, finely chopped 1 large clove garlic, finely chopped Kosher salt and freshly ground black pepper Four 6-ounce turkey breast cutlets 1/4 cup capers, drained Zest and juice of 1 lemon, plus wedges for garnish 3 tablespoons unsalted butter 1/4 cup roughly chopped flat-leaf parsley, plus sprigs for garnish Instructions: Preheat the oven to 450 degrees F. Toss the potatoes with 2 tablespoons of the olive oil, the rosemary and garlic in a medium bowl. Season with salt and pepper. Spread the potatoes in a 13- by 9-inch baking pan. Roast, uncovered, stirring once or twice, until browned and tender, 25 to 30 minutes. Sprinkle 1 teaspoon salt and 3/4 teaspoon pepper on both sides of the turkey cutlets. Heat 2 tablespoons of the olive oil in a 10-inch nonstick skillet over medium-high heat until hot. Sear 2 turkey cutlets, turning once, until browned and cooked through, 1 1/2 to 2 minutes per side. Remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet, cook the remaining 2 cutlets and add to the plate. Add the capers and the lemon zest and juice to the skillet, swirling the skillet to combine. Remove from the heat, add the butter and stir until a thick sauce forms. Stir in the parsley, adding any juices from the resting turkey, and season with salt and pepper. Divide the turkey cutlets among serving plates and spoon the sauce on top. Serve with the potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47927,"Peanut Butter Sauce 2 cups Rye Infused Peanut Butter, recipe follows 8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
2 tablespoons sugar
2 cups brand name natural peanut butter 1 liter Old Overholt Rye
Instructions: Add the Rye Infused Peanut Butter, butter, salt and sugar to a pot and heat through on medium heat until combined, about 5 to 8 minutes. Combine the peanut butter with the rye and freeze overnight. Strain through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately. ","[Bourbon, Whiskey, Port, Sherry]" 47928,"Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie) 300 grams water 300 grams glucose
300 grams granulated sugar
300 grams white chocolate
7 sheets silver-strength gelatin, bloomed in ice water for 5 to 10 minutes 210 grams sweetened condensed milk
Red gel paste, as needed 35 grams granulated sugar 3.5 grams pectin NH
50 grams glucose
250 grams blueberry puree
95 grams granulated sugar 25 grams water
95 grams egg yolks
450 grams whipped heavy cream
400 grams white chocolate
100 grams unsalted butter, at room temperature 70 grams granulated sugar
50 grams hazelnut flour
0.5 grams cinnamon
20 grams eggs
150 grams cake flour
417 grams macaroon coconut 333 grams confectioners' sugar
200 grams almond flour
33.3 grams all-purpose flour
500 grams egg whites, at room temperature
83.3 grams granulated sugar
6 ounces granulated sugar 10 ounces water
12 ounces prickly pear puree
4 ounces pear puree
2 cups raspberries 1/4 cup granulated sugar, plus more if needed 12 gold petals, for topping Instructions: For the glaze: Combine the water, glucose and sugar in a small pot and bring to a boil. Put the white chocolate in a heatproof bowl and pour the hot sugar mixture over the chocolate. Allow it to sit a minute, then emulsify with a whisk. Add the gelatin and sweetened condensed milk and stir to combine. Color to the desired shade of red with the red gel paste. Hold at 86 degrees F. For the gelee: Combine the sugar and pectin in a small bowl. Add the glucose to the blueberry puree and warm in a small pot. Add the sugar/pectin mixture to the puree and bring to a boil. Remove from the heat and strain. Fill twelve 3-ounce silicone dome molds one-third of the way up with the gelee and freeze. For the white chocolate mousse: Combine the sugar and water in a small pot over medium-high heat and cook to 250 degrees F. Meanwhile, whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment. Carefully pour the hot sugar syrup into the yolks while whisking. Fold the whipped cream into the egg yolk mixture. Melt the white chocolate in a microwave-safe bowl to 110 degrees F in the microwave in 15-second intervals, stirring between each interval. Gently fold the melted chocolate into the cream and yolk mixture until completely combined. Fill a piping bag without a tip with the mousse. Refrigerate until ready to use. For the hazelnut cookie: Cream the butter, sugar, hazelnut flour and cinnamon in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and mix. Mix in the cake flour. Wrap the dough in plastic wrap and chill for 30 minutes. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone liner. Roll the dough to a thickness of 1/8 inch. Cut into at least twelve 3-inch stars and place on the prepared baking sheet. Bake until opaque and an even golden brown, about 15 minutes. Cool on the sheet on a baking rack. For the dacquoise: Preheat the oven to 425 degrees F. Line a baking sheet with a silicone liner.
Sift the coconut, confectioners' sugar, almond flour and all-purpose flour together in a bowl. Set aside. Whip the egg whites and granulated sugar to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the flour mixture into the meringue.
Spread out the batter 1/8 inch thick onto the prepared baking sheet. Bake until just golden at the edges, 12 to 13 minutes. For the sorbet: Dissolve the sugar with the water in a small saucepan over medium-high heat. Let cool and then add to the prickly pear and pear purees. Churn in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve. For the raspberry sauce: Puree the raspberries with the sugar in a blender or food processor. Strain the mixture and adjust the sweetness with additional sugar if needed. To assemble: Cut the dacquoise into at least 12 circles with a 2-inch round cutter. Fill twelve 4-ounce dome molds three-quarters full with the mousse. Place a frozen blueberry gelee in the center of each and press lightly to push the mousse up the sides. Fill the molds to the top with more mousse and place a dacquoise round on top. Freeze until solid, at least 2 hours.
Place a cooling rack over a baking sheet. Unmold the domes onto the cooling rack and top with the glaze. Place each dome onto a hazelnut cookie and top with a gold petal. Drag a small spoon of raspberry sauce next to each dome. Serve a scoop of the sorbet on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47929,"Kansas City Style Pork Ribs 2 slabs pork spare ribs, 3 pounds each Kansas City Barbeque Sauce, recipe follows 2 cups brown sugar 1/2 cup dry mustard 1 tablespoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon salt 2 teaspoons freshly ground black pepper 2 tablespoons vegetable oil 1 (about 2/3 cup)small onion, finely diced 3 cups water 1 cup (2 (6-ounce) cans) tomato paste 1/2 cup brown sugar 2/3 cup apple cider vinegar 1/4 cup molasses 1/2 teaspoon cayenne pepper 1/4 teaspoon smoked paprika 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight. If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours. If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours. In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent. Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs. 3 cups ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 47930,"Chocolate Cheesecake Nonstick cooking spray, for the pan 2 cups thin pretzel sticks, finely crushed
4 tablespoons butter, melted
2 tablespoons granulated sugar
15 chocolate sandwich cookies, such as Oreos, finely crushed
10 ounces semisweet chocolate Four 8-ounce packages cream cheese, at room temperature 1 1/2 cups granulated sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
4 large eggs
4 ounces dark chocolate chips 1 tablespoon coconut oil
Extra toppings, such as Cookie Pretzel Bark, recipe follows 8 ounces good-quality dark chocolate, chopped 1/2 cup thin pretzel sticks, broken into pieces
5 chocolate sandwich cookies, such as Oreos, broken into pieces
Instructions: For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides. Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F. For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside. Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer. Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn't come up higher than the foil. Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours. Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight. For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled. Line a small baking sheet with parchment. Place a large glass bowl over a pot of simmering water so that the bottom of the bowl is not touching the water and add the chocolate. Heat until melted. Spread the chocolate into a thin layer on the parchment. Sprinkle the crushed pretzels and cookies on the melted chocolate and place in the freezer until completely hardened, 10 to 15 minutes. Break into pieces and use to decorate the top of the cheesecake. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 47931,"Chocolate Cloud Cake 9 ounces bittersweet chocolate, minimum 70 percent cocoa solids 1/2 cup unsalted butter, softened 6 eggs, 2 whole, 4 separated 1/2 cup plus 1 tablespoon sugar 2 tablespoons orange-flavored liqueur, optional (recommended: Cointreau) 1 orange, zested 2 cups heavy cream 1 teaspoon vanilla extract 1 tablespoon orange-flavored liqueur, optional (recommended: Cointreau) 1/2 teaspoon unsweetened cocoa powder, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment. Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate. Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest. In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools. When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 47932,"Grilled Marlin 4 (6 to 8-ounce) marlin steaks Vegetable oil 1 large carrot, julienned 1 cup red cabbage, shredded 1 cup bok choy, thinly sliced 1 cup Chinese cabbage, shredded 1/2 Vidalia onion, thinly sliced 1/2 lemon, juiced 1/4 cup orange juice 2 tablespoons honey mustard 3 tablespoons poppyseed dressing Salt and pepper 1/2 to 1/3 cup olive oil Instructions: Season marlin with salt and pepper, rub with olive oil. Grill until they just turn white and are firm. Heat oil in a wok until very hot. Saute carrots and red cabbage until just limp, add bok choy, Chinese cabbage and onion, saute until warm but crisp, about 2 minutes. In a small bowl, whisk together vinaigrette ingredients, excluding the olive oil. Slowly add oil in a small stream until the dressing is emulsified. Place vegetables in the center of the plate. Place grilled marlin on top. Drizzle vinaigrette over marlin and around the edge of the plate. Garnish with fresh orange sections. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47933,"Burgers 4 pounds ground chuck 4 andouille sausages, diced 1 orange bell pepper, diced 1 Vidalia onion, diced Worcestershire sauce Grilling seasoning (recommended: Montreal's Grilling Seasoning) Your favorite barbecue sauce About 4 cups sliced mushrooms, sauteed ahead of time 16 slices smoked bacon, cooked ahead of time 8 thick slices smoked Cheddar 8 hamburger buns or 16 slices sourdough toast Instructions: Preheat a grill to medium-high.
Combine chuck with diced sausage, pepper, and onion. Portion off enough meat to make a burger, and shape the meat into a bowl to hold the Worcestershire and grilling seasoning. Pour just enough Worcestershire and grilling seasoning into the burger bowl and mix well to combine. Shape into a patty. Repeat with remaining meat mixture to make a total of 8 burgers.
Place burgers on the grill. Brush the burgers with your favorite barbecue sauce as they cook. Once they are almost cooked to your desired degree of doneness, divide the following toppings over: the sauteed mushrooms, 2 slices of bacon, and 1 slice of cheese, in that order. Cook just until cheese is melted and toppings are heated through. Serve burgers on a hamburger bun or sourdough toast. ","[Cabernet Sauvignon, Malbec, Zinfandel, Syrah]" 47934,"Peach and Muddled Mint Tea Punch 4 bags black tea 1/2 cup fresh mint leaves (about 30), plus sprigs for garnish 1/4 cup sugar 24 ounces peach nectar 4 large ripe peaches, pitted and sliced, plus more slices for garnish Instructions: Add 4 cups water to a pot and bring to a boil. Add the tea bags. Remove from the heat after 1 minute. Let steep for 15 minutes. Remove the tea bags. Pour the tea into a 1/2-gallon container and store, covered, in the refrigerator overnight (or until completely cool). Combine the mint leaves and sugar in a large bowl and use a muddling stick or the back of a wooden spoon (see Cook's Note) to muddle the mint and sugar together until the mint turns dark green and has released its juices. Transfer the contents to a large travel-friendly container or punch bowl. Add the cooled black tea, peach nectar and peach slices to the mint mixture and stir until combined. Serve over ice garnished with mint sprigs and additional peach slices. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 47935,"Chicken Valdostana for Two 2 (8-ounce) boneless skinless chicken breasts 1/2 cup all purpose flour 1/2 teaspoon butter Salt and pepper 2 slices prosciutto ham 2 slices fontina cheese 1/2 cup dry vermouth 1/2 cup tomato sauce 3 tablespoons heavy cream Instructions: Coat chicken breast in flour, then saute chicken in 1/2 teaspoon of butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream and blend together. Serve over rice pilaf or your favorite pasta. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 47936,"Mediterranean cl Chicken Wings 1/3 cup sugar 1/3 cup sherry vinegar
1/3 cup harissa
Kosher salt
1 1/2 pounds chicken wings, split, wing tips removed
Nonstick cooking spray
Instructions: Combine the sugar and vinegar in a small saucepan over medium-high heat; stir with a wooden spoon until the sugar dissolves. Reduce the heat to medium and simmer until slightly thickened, 5 minutes. Stir in the harissa and 1/4 teaspoon salt. Allow the mixture to cool completely. Place the chicken wings in a resealable plastic bag. Add the harissa mixture and toss to coat. Place in the refrigerator to marinate for 4 hours or up to overnight. Preheat the oven to 425 degrees F. Line a small rimmed baking sheet with aluminum foil and spray with nonstick spray. Pour the wings and their marinade onto the baking sheet and bake until cooked through, flipping midway, 25 minutes. Preheat the broiler to high. Broil the wings until the skin is glazed and sticky, 3 to 4 minutes. Serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47937,"Barbecue Chicken with Succotash 4 skin-on, bone-in chicken breasts (about 2 pounds) Kosher salt and freshly ground pepper 1/2 cup apple cider 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon plus 1 teaspoon dijon mustard 3 tablespoons unsalted butter 1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated) 1 red bell pepper, chopped 1 10-ounce package frozen corn 1 10-ounce package frozen baby lima beans Instructions: Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes. Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes. Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens. Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 47938,"Grilled Sweet Potato Fries 1 1/2 teaspoons salt, plus more for seasoning water 2 large sweet potatoes, washed 2 tablespoons olive oil 3 tablespoons brown sugar 1 teaspoon cayenne pepper, plus more if desired 1 1/2 teaspoons freshly grated black pepper 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves Instructions: Preheat a grill to medium-high heat and oil the grates. In a large pot, add the sweet potatoes and cover with cold salted water. Bring them to a boil over medium heat. Lower the heat and simmer until you can pierce each potato with a paring knife and there is little to no resistance, approximately 25 to 30 minutes. Do not overcook. Transfer the sweet potatoes to a large bowl of cold water to halt their cooking process. Once the potatoes are cool, drain well. Peel the potatoes and cut them lengthwise into thick wedges, about 6 wedges per potato. Put the potatoes into a large bowl and coat them with olive oil. Add the brown sugar, cayenne, salt, pepper, cinnamon and cloves and toss to evenly coat. Put the wedges on the preheated grill. Cook until they are heated through and caramelized, approximately 3 to 4 minutes per side. Serve them as they are, or with a side of mint and cumin aioli, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 47939,"Ham and Cheese Breakfast Casserole 6 tablespoons butter, plus more for greasing dish 1 large onion, thinly sliced Kosher salt and freshly ground black pepper 4 cups 1/2-inch bread cubes (crusts removed) 8 ounces cremini mushrooms, sliced 8 large eggs 1 1/4 cups half-and-half 1 teaspoon Dijon mustard Pinch cayenne 4 ounces ham, diced 1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces) 2 small plum tomatoes, sliced very thinly 2 tablespoons grated Parmesan 2 tablespoons chopped parsley, for garnish Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper. Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper. Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.) Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 47940,"Eggplant Salad 2 large eggplants (peeled and sliced) 1 pint milk (for soaking eggplant in) 4 eggs 1 pound yellow cornmeal 1/3 cup olive oil 1/4 cup rice wine vinegar 2 teaspoons Dijon mustard Salt and freshly ground black pepper 1 large head romaine lettuce, roughly torn 1 ripe avocado diced 1 ripe mango diced 4 tomatoes diced 1 English cucumber peeled and diced 2 red onions thinly sliced 1 red pepper cut into strips 2 tablespoons torn mint leaves 1 pint canola oil, for frying Instructions: In a large bowl add the eggplant and milk. Let soak about 30 minutes, then strain and set aside. Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray. Toss the drained eggplant into the egg until evenly coated. Remove with a slotted spoon and allow any excess to drip back into the bowl. Drop the eggplant into the cornmeal and toss to coat well. Remove from the cornmeal, place in a shallow bowl and refrigerate until needed. Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing. Heat the oil in a deep-fryer or a large saute pan, to 350 degrees F. In batches, if necessary, fry the eggplant until crispy and golden brown. Remove from fryer with a slotted spoon and drain on paper towels. Place salad in serving plates and top each serving with eggplant. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 47941,"Cocoa-Rubbed New York Strip Steak for Two 8 baby red beets, peeled and cut in half through the root 3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon cocoa powder
1 teaspoon ancho cl powder
1 teaspoon Hungarian paprika
One 20-ounce New York strip steak, at room temperature 3 tablespoons canola oil
Instructions: Preheat the oven to 400 degrees F. Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes. Meanwhile, combine the cocoa powder, cl powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture. Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 47942,"Steak Tacos with Bell Pepper-Radish Salad Grated zest and juice of 1 lime, plus wedges for serving 1 tablespoon ancho cl powder 5 tablespoons vegetable oil 1 tablespoon spicy honey 1 flank steak (about 1 1/4 pounds), halved lengthwise Kosher salt and freshly ground pepper 2 cups fresh cilantro, plus more for topping 2 scallions, roughly chopped 2 bell peppers (red, yellow and/or orange), thinly sliced 4 radishes, thinly sliced 12 corn tortillas 1/2 cup crumbled queso fresco cheese Instructions: Preheat a grill to medium high. Combine the lime zest, cl powder, 1 tablespoon vegetable oil and 2 teaspoons honey in a small bowl. Rub all over the steak; season with salt and a few grinds of pepper. Let marinate at room temperature, 10 minutes. Meanwhile, pulse the cilantro, scallions, lime juice, the remaining 1 teaspoon honey and 1/2 teaspoon salt in a blender until chunky. Slowly add the remaining 1/4 cup vegetable oil and 2 tablespoons water and blend until smooth. Pour half the dressing into a large bowl (reserve the rest for topping). Add the bell peppers and radishes to the bowl with the dressing and toss to coat. Season with salt and pepper. Grill the steak until well marked, 4 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Warm the tortillas as the label directs. Thinly slice the steak. Serve on the tortillas and top with the queso fresco, reserved dressing and more cilantro. Serve with the bell pepper salad and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 47943,"Pressed Chicken with Salsa Verde 2 cups (packed) fresh Italian parsley leaves 1/4 cup fresh tarragon leaves 5 cornichons 3 cloves garlic, crushed 2 anchovy fillets 3 tablespoons white wine vinegar 2 tablespoons capers, drained Kosher salt and freshly ground black pepper 1/2 to 3/4 cup extra-virgin olive oil 4 each bone-in, skin-on chicken breasts and thighs Kosher salt and freshly ground black pepper Instructions: For the salsa verde: Put the parsley, tarragon, cornichons, garlic, anchovies, vinegar, capers and some salt and pepper in a food processor. Pulse a few times to coarsely chop the herbs. With the machine running, drizzle in the olive oil to make a thick but pourable sauce. Taste and adjust the seasoning as needed. For the pressed chicken: Heat a charcoal or gas grill to medium-low. Season the chicken on both sides with salt and pepper. Line up the breasts skin-side down on the grill and lay a piece of foil on top to cover; do the same with the thighs. Set a heavy skillet on top of the breasts and a second skillet atop the thighs. Weight each skillet with a foil-wrapped brick. Cover the grill and cook, checking for color once or twice, until the skin is deep golden-brown and crisp, 15 to 20 minutes. Remove the bricks, skillets and foil and set aside. Flip the chicken, cover the grill and cook until the chicken reaches an internal temperature of 160 degrees F, another 5 to 10 minutes depending on thickness. Remove the chicken to a cutting board and let rest for 5 minutes. Cut each breast through the bone into 3 or 4 pieces and transfer to a platter along with the whole thighs. Drizzle the chicken with some salsa verde. Serve the remaining salsa verde on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 47944,"Beef Pot Roast with Olives and Capers 2 tablespoons grapeseed oil 1 (3 to 4-pound) boneless chuck steak 2 tablespoons sea salt 2 tablespoons cracked black pepper 1 medium onion, diced 2 carrots, peeled, cut in 1/2 and sliced on the bias 2 tablespoons minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1 cinnamon stick 1 (28-ounce) can crushed tomatoes 1 cup beef stock 1 Scotch bonnet or habanero pepper 1/2 cup drained and chopped green olives 1/4 cup drained capers Chopped parsley, for garnish White rice, for serving, optional Instructions: Preheat oven to 300 degrees F. In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 47945,"Dark Magic Cupcakes 2/3 cup (80 grams) cocoa 1 cup hot water 1/4 cup pureed chipotle peppers 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 3 cups (400 grams) sugar 2 cups 1 1/2 tablespoons (275 grams) all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup vegetable oil 1 tablespoon vanilla extract 2 eggs 1 cup cold water Lime Buttercream, recipe follows Chocolate Ganache, recipe follows 2 pounds unsalted butter 2 pounds confectioners' sugar 1 teaspoon vanilla extract Zest and juice of half a lime 1 cup semisweet chocolate 1 cup heavy cream Instructions: Preheat the convection oven to 350 degrees F. Mix the cocoa with the hot water and add the chipotle peppers, chili powder and cayenne. Let steep for 10 minutes. In a standing mixing bowl, add the sugar, flour, baking powder, baking soda and salt. Mix on low for 30 seconds. Add the oil to the dry ingredients and mix for 1 minute on low. In a separate bowl, lightly mix the vanilla and eggs. Then add to the mixer and blend until incorporated. Add the cold water and the cocoa mixture to the mixer, a little at a time, until incorporated. Scrape the bowl and mix on low for 1 minute. Fill cupcake liners two-thirds full and bake until done, about 20 minutes. To assemble: Cool the cupcakes completely and top with the Lime Buttercream and dip in the cooled Chocolate Ganache. Mix the butter until it is smooth, scraping the bowl every couple of minutes. Add the sugar, and mix until smooth. Then add the vanilla, lime zest and juice. Beat until smooth and creamy. Yield: 6 cups. Put the chocolate in a stainless steel or glass bowl. In a saucepan, heat the heavy cream until just before a boil. Remove from the stove. Pour over the chocolate, and mix until all the chocolate is melted. Set aside to cool. ","[Malbec, Syrah, Zinfandel, Petite Sirah]" 47946,"Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette 4 (4-ounce) pieces chicken breast 1 1/2 cups lowfat buttermilk 1 cup crushed pecan pieces 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon sugar 1 teaspoon ground cinnamon 2 teaspoon oil 1 heart romaine 1 head frissee 1 head Boston lettuce 1 head red leaf lettuce 6 Roma tomatoes sliced 1 carrot, peeled and shredded 1/3 cup caramel sauce 2 teaspoons water 1/4 cup lime juice 3 tablespoons lemon juice 1/2 cup olive oil 1 lime, zested, optional Salt and freshly ground black pepper Instructions: For the chicken: Preheat heat oven to 400 degrees F. Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight. While chicken is marinating combine pecans with spices and mix well. Place mixture into a shallow dish. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture. Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad. For the greens: Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside. For the vinaigrette: Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste. To Assemble: Place greens in a bowl and lightly toss with 1/2 of the dressing. Mound on 4 plates and top with chicken and remaining dressing. ENJOY! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47947,"Mexican Tuna Tostada 1/2 red onion, julienned 12 ounces tuna in water, drained 1 scallion, sliced 1 clove garlic, minced 1 teaspoon chopped oregano leaves 1/4 cup red bell pepper, seeded and diced 1 lime, juiced 1 cup corn kernels, toasted 1 cup romaine lettuce, sliced 1/4-inch thick 1/2 cup nonfat yogurt 1/4 cup capers 1/2 teaspoon cl de arbol, toasted and crumbled 6 tostada shells 6 sprigs fresh cilantro, washed 2 limes, cut into wedges Instructions: In a hot saute pan sprayed with vegetable spray, saute the red onion until golden. In a large bowl mix the next 10 ingredients together and season, to taste. Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner, Albari?o]" 47948,"Holiday Spiced Nuts 2 cups walnut halves 1 cup peeled hazelnuts 1 cup whole unsalted cashews 1 cup whole pecan halves 3 tablespoons butter 1 teaspoon ground anise 1 teaspoon ground cinnamon 1 teaspoon coarse black pepper 1/2 teaspoon freshly grated nutmeg, eyeball it 1 cup smoked almonds (recommended: Diamond Smokehouse almonds) Instructions: Heat a large skillet and cook nuts over moderate heat 7 to 8 minutes until golden and well toasted ? your nose will know when they are done. Transfer nuts to a plate and return pan to stove top. Add butter to the pan in small pieces. Melt butter and spice it with anise, cinnamon, pepper and nutmeg. Let butter infuse a minute then pour over nuts. Turn off heat. Add smoked nuts to the skillet and turn to combine evenly with butter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47949,"Quick Croque Madames 4 large slices country-style bread 1 1/2 cups shredded Swiss 2 tablespoons white wine 1/4 cup sour cream 1 teaspoon granulated garlic 1 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 4 large slices good quality lunchmeat ham 1 tablespoon butter 4 eggs Instructions: Preheat the broiler on low. Gently dry the bread under the broiler, just until dry and with no browning. In a small bowl, toss the cheese with the white wine and allow to sit. Meanwhile, in a small bowl, mix together the sour cream, garlic, mustard, salt, and pepper. On a baking sheet, lay out the bread slices. Take less than one-quarter of the sour cream mixture and divide evenly among the bread slices, spreading thinly to coat 1 side of each slice. Next, evenly distribute the ham on top of the bread. Divide the rest of the sour cream mixture over the ham. Spoon the cheese on top of the sour cream mixture, blotting lightly before adding to remove any excess wine. Preheat a large, nonstick saute pan over medium heat and melt the butter. Crack the eggs into the pan and fry, either over-easy or sunny-side up, according to your preference. While the eggs are cooking, place the open-faced sandwiches under the broiler until very bubbly and lightly browned, about 3 minutes. Watch closely and don't let the topping burn. Place each sandwich on a plate. Season the fried eggs with salt and pepper and place 1 egg on each sandwich. (If desired, use a biscuit cutter to cut the egg into an evenly round shape.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47950,"Blair Beans and Rice 4 ounces slab bacon, rind removed and cut into 1/4-inch dice or 5 tablespoons pure Spanish olive oil 1 medium-size onion, finely chopped 1 medium-size green bell pepper, seeded and finely chopped 2 cloves garlic, finely chopped 1 cup dried black beans, rinsed, soaked overnight, and prepared according to directions on package to yield 2 1/2 cups cooked black beans or 2 (16-ounce) cans black beans, undrained 2 cups raw converted white rice 4 1/2 cups water 2 teaspoons salt 1 bay leaf 2 tablespoons pure Spanish olive oil 1 tablespoon hot red pepper sauce (recommended: Blair's Original Death Sauce) Freshly ground black pepper Instructions: In a large saucepan, cook the bacon for 6 to 8 minutes over low heat, or heat the oil until fragrant. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 6 to 8 minutes. Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed and small craters form over the surface of the rice, 10 to 15 minutes. Stir with a fork, cover, and cook over low heat until the rice is tender, 10 to 15 minutes. Discard the bay leaf and serve.; ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 47951,"Cucumber Raita 2 cups of plain unsweetened natural yogurt juice of 1 lemon 1 English cucumber, roughly chopped 1/2 red cl, deseeded and roughly chopped 1 teaspoon ground cumin 2 teaspoons kosher salt 4 turns freshly ground black pepper Instructions: Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber. The raita should be nice and creamy from the yogurt but still have texture from the cucumber. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Albari?o]" 47952,"AB's Chili Powder 3 ancho chiles, stemmed, seeded and sliced 3 cascabel chiles, stemmed, seeded and sliced 3 dried arbol chiles, stemmed, seeded and sliced 2 tablespoons whole cumin seeds 2 tablespoons garlic powder 1 tablespoon dried oregano 1 teaspoon smoked paprika Instructions: Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 47953,"Tuna Melt Bread Boxes 1 loaf unsliced white bread (preferably Pullman), at least 12 inches long 6 tablespoons unsalted butter, cubed
Kosher salt 1 1/3 cups kettle-style potato chips 12 slices American cheese 1/2 cup mayonnaise 2 tablespoons Dijon mustard 3 stalks celery, cut into small dice (about 1 heaping cup) 1 large shallot, finely chopped (about 1/3 cup) Hot sauce, as needed Four 5-ounce cans tuna in water, well drained 1 dill pickle, drained, cut into 16 slices and patted dry 4 thin slices beefsteak tomato 1 cup sprouts, optional
Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Remove 1/4 inch of the crust from one end of the bread and enough of the crust from the other end so you have a 12-inch loaf. Reserve the ends for another use. Cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1/3 cup of the potato chips and 1 slice of American cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes. Meanwhile, stir together the mayonnaise, mustard, celery, shallot, some hot sauce and a large pinch of salt in a medium bowl until combined. Fold in the tuna. Season with additional salt and hot sauce if needed.
Fill each bread box in this order: 1/2 cup of the tuna salad, 4 pickle slices, another 1/2 cup of the tuna salad, 1 slice of tomato and 2 additional slices of American cheese. Return the boxes to the oven and bake until the cheese is melted, about 5 minutes. Top with the sprouts, if using, cut in half or leave whole and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47954,"Game Day Chili 2 slices bacon, chopped 1 onion, chopped 3 cloves garlic, minced 1/2 pound ground beef One 12-ounce bottle beer 3 cups black beans Two 14-ounce cans tomato sauce One 14-ounce can crushed tomatoes 2 1/2 tablespoons chili powder 1 teaspoon crushed red pepper flakes 1 teaspoon cocoa powder Kosher salt Sour cream, for garnish Grated Cheddar, for garnish Chopped scallions, for garnish Instructions: In a large saucepan or small Dutch oven, cook the bacon over medium heat until the fat renders and the bacon is cooked, about 5 minutes. Add the onion and cook until the onion softens, about 5 more minutes. Add the garlic and cook for another minute. Add the beef and cook until no longer pink. Raise the heat to medium-high, deglaze with the beer, and allow to bubble and boil for 2 to 3 minutes. Add the beans, tomato sauce, crushed tomatoes, chili powder, red pepper flakes, cocoa, and salt. Stir to combine well. Simmer for 30 minutes, or more, and serve with sour cream, shredded cheese, and chopped scallion, if desired. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 47955,"Grilled Skirt with Herbed Breadcrumbs and Bagna Cauda Sauce 2 pounds skirt steak, trimmed of excess fat Kosher salt Crushed red pepper Extra-virgin olive oil 1 clove garlic, smashed 1 cup panko breadcrumbs 1 tablespoon finely chopped oregano 1 tablespoon finely chopped chives 1 tablespoon finely chopped flat-leaf parsley 1/4 cup extra-virgin olive oil 4 cloves garlic, smashed 4 anchovy fillets Juice of 1/2 lemon 6 tablespoons butter, cut into pats Instructions: For the skirt steak: Sprinkle the steak with kosher salt and crushed red pepper. Drizzle with oil and let sit for 30 to 40 minutes. Coat a large saute pan with olive oil and add the smashed garlic and a pinch of crushed red pepper. Sprinkle with salt. Bring the pan to a medium-high heat and toss in the breadcrumbs. Toss the breadcrumbs around until they start to get nice and brown and toasted. Remove the pan from the heat and stir in the herbs. Transfer the breadcrumbs to another container and reserve. Wipe the pan out with a paper towel. Preheat a grill. For the bagna cauda sauce: Add the olive oil to the pan. Toss in the garlic, anchovies and lemon juice and bring the pan to a medium heat stirring constantly. When the anchovies have melted away, whisk in the butter 1 pat at a time until combined. Taste the sauce to make sure it is delicious. Keep warm until ready to use. Place the skirt steak on the grill. After 2 minutes rotate the steak 90 degrees to create grill marks and grill for 1 more minute. Flip the steak and grill for 2 more minutes. Remove from the grill and sprinkle liberally with the reserved breadcrumbs; let rest for 5 to 10 minutes. Serve the steak drizzled with the bagna cauda sauce. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 47956,"Sand Bucket Dip 1/2 tablespoon unsalted butter 1/2 cup panko breadcrumbs
Fine-grain sea salt
16 ounces sour cream
1 tablespoon minced fresh chives
1 1/2 teaspoons onion powder
1/4 teaspoon minced garlic
Star-shaped crackers, for serving
Instructions: Melt the butter in a skillet over medium-high heat. Add the panko and cook, stirring occasionally, until toasted. Add a pinch of salt and toss to combine. Let cool completely. Combine the sour cream, chives, onion powder, garlic and 1/2 teaspoon salt in a medium bowl. Stir well until combined.
Fill a tall sand bucket with ice about three-quarters of the way to the top. Transfer the sour cream mixture to a bowl that will fit just inside the top of the sand bucket. Cover the sour cream dip with the toasted panko. Serve with a plastic shovel and lots of star-shaped crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 47957,"Antipasto di Casa 8 to 10 fresh mozzarella bocconcini, drained Olive oil Kosher salt and freshly ground black pepper Chopped fresh basil or rosemary, optional 1/4 pound, hard cheese (recommended: Manchego, Emmenthaler or aged Provolone) 6 to 8 slices prosciutto or black forest ham 1 red bell pepper, roasted and peeled 1/4 pound mixed olives 1 bunch arugula, stemmed, torn into pieces Balsamic vinegar, for dressing arugula Instructions: Toss mozzarella with olive oil, salt, pepper and basil or rosemary, if using. Place in a mound on a platter. Cut the hard cheese into thin, bite-size triangles, add to platter. Arrange prosciutto next to cheese. Cut pepper into strips, add to platter. Add olives to platter. Dress arugula with olive oil, balsamic vinegar, salt and pepper. Arrange in the center of the platter and serve. ","[Chardonnay, Vermentino, Gavi, Pinot Grigio]" 47958,"Uncle Stu's Fun-due Dessert Bar Two 10-ounce bags marshmallows A variety of cookies, such as chocolate chip, peanut butter, snickerdoodles, etc. Graham crackers and chocolate graham crackers
A variety of chopped unsalted nuts, such as cashews, pistachios, pecans and walnuts
Chocolate sauce
Caramel sauce
Blueberries
Sliced strawberries Instructions: Preheat the oven to 375 degrees F. Put the marshmallows in a 10-inch cast-iron skillet or other ovenproof saucepan or skillet; they can be slightly layered on top of each other. Place a sheet of aluminum foil on top to cover the skillet. Bake on the middle shelf of the oven for about 15 minutes. Remove the skillet from the oven, remove the foil and raise the oven temperature to low broil. Put the skillet back in the oven and broil until the marshmallows are toasted and browned, 1 to 2 minutes. (Do not walk away from the oven. The marshmallows can burn fast.) Wrap the handle of the skillet with an oven mitt or thick kitchen towel (the handle is extremely hot), then serve the marshmallows alongside the bar condiments, letting your guests build their own creations with the cookies, graham crackers, nuts, sauces and fruit.
","[Riesling, Moscato, Gewrztraminer, Brachetto]" 47959,"Luscious Lemon Layer Pie 1 1/2 cups all-purpose flour 1 tablespoon powdered sugar 1/2 teaspoon salt 1/2 cup shortening 3 to 4 tablespoons cold water 1 1/2 cup sugar 6 tablespoons cornstarch 1/4 teaspoon salt 1/3 cup fresh lemon juice 1/2 cup cold water 3 egg yolks, well beaten 2 tablespoons butter 1 1/2 cup boiling water 1 teaspoon lemon extract 1 teaspoon lemon zest, optional 3 drops yellow food coloring 1 cup powdered sugar 8 ounces cream cheese, softened 1 1/2 cup cold whole milk 2 packages instant lemon pudding 1 cup powdered sugar 8 ounces cream cheese, softened 16 ounces whipped cream or dessert topping Instructions: Pie Crust: Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup). Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap. Chill at least 30 minutes and then roll out between two large pieces of plastic wrap. Remove one side of plastic wrap, lightly flour if necessary and place into a 9-inch clear glass deep dish pan. Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes. Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration. Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer. Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes. Top Layer: Cream together the sugar and cream cheese until smooth. Fold in Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47960,"Pork Ribs and Roast with Mojo 1 generous tablespoon cumin seeds, plus 1/2 teaspoon for Mojo 8 cloves garlic, chopped 1/2 cup freshly squeezed lime juice (about 4 limes) 1/4 cup extra-virgin olive oil 2 tablespoons kosher salt 1 generous tablespoon dried oregano, crumbled 1 tablespoon freshly ground black pepper One 6-chop pork rib roast, chine bone attached and notched at each rib (about 5 pounds) Mojo, recipe follows 1/2 teaspoon reserved toasted and ground cumin 6 cloves garlic, minced 1/2 cup olive oil 1 cup fresh lime juice 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano, crumbled 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 habanero chiles, seeded and minced Instructions: Toast both the 1 tablespoon and the 1/2 teaspoon cumin seeds (see Mojo) in a small saute pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle and reserve 1/2 teaspoon for the Mojo. Mix remaining cumin with garlic, lime juice, olive oil, salt, oregano, and black pepper. Remove the pork loin from the ribs and chine bone by cutting between the meat and the bones. Rub the marinade all over loin and ribs. Place the loin back onto the ribs where it was removed and tie together with butcher's twine. Place in a nonreactive container, cover, and refrigerate for 4 hours or overnight.
Meanwhile, make the Mojo and reserve 3/4 cup to serve with the pork.
Prepare an outdoor grill with a medium-high fire for indirect grilling. Position a drip pan under grate on the cooler side of the grill. Set the roast rib side down over the pan on the side opposite from the heat. Cover, with the vent holes over the pork and cook, basting the meat periodically with the sauce. Rotate the roast 180 degrees after 30 minutes so it cooks evenly. (Add coals to the fire as needed to maintain an even heat.) After an hour, begin to baste with Mojo every 15 minutes and set the roast on its chine (back) bone, with the fat facing the heat, so it browns evenly. Cook until a meat thermometer inserted into the center of the loin registers 140 degrees F, about 1 1/2 hours in all.
Remove the roast from grill, cut the twine, and let the loin rest for 10 minutes. Meanwhile, place the ribs on the grill over direct heat with the side where the loin was attached facing down. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest 5 minutes and cut between the ribs. Serve ribs with sliced loin and reserved Mojo. Heat the reserved cumin in a skillet along with the garlic and olive oil. Cook over medium-high heat until garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a nonreactive bowl, and stir in remaining ingredients.
","[Rioja, Tempranillo, Garnacha, Barbera]" 47961,"No-Churn Mocha Affogato 2 cups heavy whipping cream, chilled 1 1/2 tablespoons instant espresso granules One 14-ounce can sweetened condensed milk 1/2 cup mini chocolate chips Coffee liqueur, for serving Hot coffee, for serving Instructions: Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes. Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more. Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture. Cover and freeze until completely set, at least 4 hours or preferably overnight. To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 47962,"Salmon Chowder 1 tablespoon canola oil 20 prawn shells 1/2 onion, diced 1/4 bunch fresh thyme 2 bay leaves 1 tablespoon black peppercorns 1 lemon, peeled 1 Roma tomato, seeded and diced 1/2 cup white wine 4 1/2 cups water 2 tablespoons canola oil 2 large sweet onions, cut into large dice 1/2 pound bacon, cooked and cut into 1/4-inch cubes 1/2 stalk celery, cut into large dice 4 medium Yukon gold potatoes, cut into large dice 1 teaspoon minced fresh thyme 1 cup heavy cream 2 pounds wild king salmon, cut into 3/4-inch cubes Salt and freshly ground black pepper 2 tablespoons lemon juice 1 teaspoon minced fresh tarragon 1 teaspoon minced fresh chives Instructions: For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve. For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47963,"Red White Beans 2 tablespoons extra-virgin olive oil 1 medium to large onion, chopped 2 sprigs rosemary, leaves finely chopped Salt and freshly ground black pepper 1/4 cup tomato paste 1 cup chicken stock 2 (15-ounce) cans cannellini beans, drained Instructions: Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 47964,"Strawberry Basil Granita 5 tablespoons sugar 2 tablespoons balsamic vinegar 1 pound strawberries, hulled and halved 2 tablespoons chopped fresh basil, plus 4 whole leaves for garnish Instructions: Combine the sugar and vinegar in a small saucepan. Cook, stirring constantly, over medium heat until the sugar completely dissolves, 3 to 5 minutes. Remove from the heat and cool, the mixture should be the consistency of maple syrup.
Combine the strawberries and basil in a food processor and puree. Add the sugar mixture and pulse the machine to combine. Pour into an 8-inch square baking dish, cover loosely with plastic wrap and freeze for about 2 hours.
When the edges begin to harden, use the tines of a fork to scrape them into bits. Repeat the procedure in 1 to 2 hours, and then occasionally thereafter, until the mixture is frozen through in \shavings.\ Freeze overnight.
Spoon the granita into serving dishes and garnish each with a basil leaf, then serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47965,"Greek Salad 2 tablespoons balsamic vinegar 1 large clove garlic, quartered 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup olive oil 6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces 1 cup kalamata olives, pitted 2 English cucumbers, peeled and sliced into 1/4-inch disks 1 cup cubed feta cheese Instructions: Add the vinegar to a blender, replace the lid, turn it on, and through the feed tube add, 1 at a time, the garlic, crushed red pepper, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside until needed. Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47966,"Quinoa Stuffed Tomatoes 3 cups cooked red quinoa 1/3 cup pitted green olives, halved
2 tablespoons fresh cilantro leaves, finely chopped
1 tablespoon finely chopped jalapenos
1 teaspoon ground cl de arbol
1/2 cup extra-virgin olive oil
1/3 cup freshly squeezed lime juice
Salt and freshly ground black pepper 1/2 cup crumbled queso fresco 6 large yellow tomatoes, tops removed, seeded and flesh removed
Instructions: In a large bowl, combine the quinoa, olives, cilantro, jalapenos and cl de arbol. In a separate small bowl, whisk the olive oil and lime juice. Season with salt and pepper, and drizzle over the quinoa mixture. Add the queso fresco, and mix well to evenly incorporate. Check for seasoning and add more salt if needed.
Divide the quinoa mixture evenly among the tomatoes, making sure they are filled to the top. Transfer the stuffed tomatoes to a large serving tray before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47967,"Osso Buco Over Risotto with Raisin Gremolata 2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick) 1 tablespoon chopped fresh oregano\u202f 2 tablespoons chopped flat-leaf parsley, plus 3 sprigs Kosher salt\u202fand freshly ground black pepper 2 tablespoons vegetable oil\u202f 1 small carrot, peeled and cut into 2-inch cubes\u202f 1 celery stalk, chopped 1/2 leek, green and white parts, roughly chopped 1/4 chopped fennel, chopped 2 cloves garlic 2 sprigs\u202fthyme\u202f 1 bay leaf\u202f 3 tablespoons all-purpose flour 3 cups veal stock or chicken stock 3 cups dry white wine 2 tablespoons golden raisins 3 tablespoons finely chopped flat-leaf parsley\u202f 1/4 cup finishing extra-virgin olive oil 1 teaspoon chopped lemon zest 1 teaspoon kosher salt 2 tablespoons olive oil\u202f 1/2 white onion, finely chopped 2 cups arborio rice\u202f 2 cups dry white wine\u202f 8 cups hot chicken stock 3 cups finely grated Parmigiano Reggiano, plus more for serving 1 stick (8 tablespoons) unsalted butter\u202f 1/4 cup chopped flat-leaf parsley Instructions: For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.\u202f Heat the vegetable oil in a 6-quart Instant Pot? on the saute setting over medium-high heat (see Cook\u2019s Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total. Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.\u202f Remove the pressure cooker from the heat and, using the quick-release valve, carefully open. \u202f Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes.\u202fStir in the butter until melted. Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce. For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.\u202f For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.\u202f To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata. ","[Barolo, Barbaresco, Chianti, Rioja]" 47968,"Shrimp Sushi Rolls 1/3 cup seasoned rice vinegar 2 teaspoons sugar 1 teaspoon salt 1 1/2 cup short grained sushi rice 1 1/2 cups water 4 sheets toasted nori 1 Kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks 1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice 8 large cooked shrimp, peeled and cut in 1/2, lengthwise Soy Sauce Instructions: For the rice: Mix together vinegar, sugar, and salt. Rinse the rice with cool water in a fine-mesh sieve; drain. Put the rice and water in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered, (For a good seal, wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover), and set aside for 10 minutes. Fluff the rice with a fork and transfer to a large bowl. Add the vinegar mixture and toss with a wooden spoon. Spread the rice out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel. To assemble rolls: Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Light moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about an inch from the closest near edge, evenly across the rice. Leave 1 inch of rice uncovered at the far edge. Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings. Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife. Serve with bowl of soy sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 47969,"Indian Street Corn Salad 3 large ears corn, husks and silk removed Olive oil 1/4 cup freshly squeezed lime juice 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper Big pinch ground cardamom Big pinch chaat masala Salt and freshly ground black pepper 1 cup halved cherry or sugarplum tomatoes
1 or 2 sprigs fresh mint, leaves thinly sliced Small handful fresh cilantro, leaves and soft stems rustically ripped into bite-size pieces Instructions: Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool. For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve! ","[Riesling, Vermentino, Sauvignon Blanc, Garnacha]" 47970,"Chorizo con Papas y Huevos 2 russet potatoes, peeled and diced 1/2 pound bulk or chopped chorizo 1 onion, chopped 10 eggs Salt an freshly ground pepper to taste 1/2 bunch cilantro leaves, chopped 2 green onions, sliced for garnish Grated Panela cheese for garnish Instructions: Cook the potatoes in boiling salted water 10 minutes. Drain and reserve. Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until well-browned, about 10 minutes. Beat the eggs until frothy and add to the chorizo. Stir with a fork to scramble until soft, not browned. Stir in the cilantro just before the eggs set. Garnish with scallions and cheese and serve. ","[Rioja, Tempranillo, Garnacha]" 47971,"Caramelized Onion and Cornbread Stuffing 2 tablespoons butter 2 onions, chopped 6 large cornmeal muffins, cubed Handful fresh sage leaves, chopped 1 egg 1/4 cup heavy cream 1/4 cup chicken stock Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 47972,"Queso Chorizo with Waffle Fries One 1-pound bag frozen sweet potato waffle fries 2 tablespoons canola oil 3 teaspoons fajita seasoning Kosher salt 1 pound ground fresh chorizo, casings removed 8 ounces cream cheese, at room temperature 1/2 cup chicken stock 1/4 cup sour cream 1/4 cup pickled jalapeno, chopped 1 teaspoon hot sauce 1 cup grated extra-sharp Cheddar One 15-ounce can black beans, drained and rinsed 3 romaine lettuce leaves, thinly sliced 1 ripe avocado, thinly sliced 3/4 cup fresh pico de gallo 1 Fresno cl, thinly sliced
1 lime, cut into wedges Instructions: Line a baking sheet with parchment paper. Toss the frozen sweet potato fries with the oil in a large bowl. Sprinkle with 2 teaspoons of the fajita seasoning and a pinch of salt and toss again. Pour the fries onto the prepared baking sheet and bake according to the package directions.
Meanwhile, place a large nonstick skillet over medium-high heat. Add the fresh chorizo and sprinkle with the remaining 1 teaspoon fajita seasoning and 1/2 teaspoon salt. Cook the chorizo, stirring occasionally, until evenly browned, 6 to 8 minutes. Reduce the heat to medium and stir in the cream cheese, chicken stock, sour cream, pickled jalapeno and hot sauce until combined. Add the Cheddar and cook, stirring, until melted, 2 to 3 minutes more. The sauce should be thick but pourable.
Divide the hot fries among 6 plates. Pour the cheesy chorizo sauce over the fries. Top with the black beans, romaine and avocado. Spoon some pico de gallo on top and sprinkle with the Fresno cl. Serve immediately with a fresh lime wedge. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47973,"Meatballs with Tomato Sauce 1 ounce garlic, minced 1 ounce kosher salt 1 ounce oregano, minced 1 ounce parsley, minced 1 ounce Tomato Sauce, recipe follows 1 whole egg 6 ounces ground beef 6 ounces ground pork 6 ounces ground veal Grape seed oil, for searing 1/3 cup extra-virgin olive oil 4 cloves garlic, peeled and thinly sliced or minced 1 large onion yellow, diced 1/2 cup dry red wine 2 cups minced or grated carrots 3 tablespoons thyme leaves, minced 30 ounces whole peeled tomatoes, crushed 1 cup chopped fresh basil Salt and freshly ground black pepper Instructions: In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.
Preheat the oven to 350 degrees F.
Over medium-high heat, add enough grape seed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat.
","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 47974,"Macaroni Salad Coarse kosher salt One 16-ounce box elbow macaroni 1 cup shredded mild Cheddar cheese (4 ounces) 1/2 cup mayonnaise, or to taste 2 teaspoons celery seed 2 teaspoons Dijon mustard, or to taste 3 carrots, shredded 3 celery stalks, very finely chopped 1/2 sweet onion, very finely chopped Freshly ground black pepper Instructions: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until tender, about 10 minutes, or according to the package instructions. Drain well in a colander and rinse well under cold running water until cool. Shake well to remove excess water. Transfer to a large bowl.
Once the macaroni is cooled, add the cheese, mayonnaise, celery seed, mustard, carrots, celery and onions. Stir well to combine and season with salt and pepper. Cover with plastic wrap and chill in the refrigerator until cold, at least 2 hours. Taste and adjust for seasoning with salt, pepper and mayonnaise just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47975,"Big Man Bakes Rum Raisin Cupcake 1 1/2 cups raisins 2 teaspoons baking soda 1 1/2 cups boiling water 2 1/4 cups sifted all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 2 sticks (8 ounces) unsalted butter 1 1/2 cups sugar 2 eggs 2 egg yolks 1 1/2 teaspoons lemon juice 2 teaspoons vanilla extract Secret amount rum flavoring Secret amount rum Vanilla Buttercream Frosting, recipe follows 2 sticks (8 ounces) unsalted butter 1 teaspoon vanilla extract Dash salt 4 cups powdered sugar Heavy whipping cream Instructions: Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners. Chop the raisins and place in a bowl. Add the baking soda, and then stir in the boiling water. Let stand for 30 minutes. Add the flour, cinnamon, and salt to a bowl. Cream the butter in a large bowl with an electric mixer on medium speed. Gradually add the sugar, mixing until light and fluffy. Add the eggs and egg yolks, 1 at a time, mixing after each addition, and beat until light and fluffy. Add the lemon juice, vanilla extract, rum flavoring, and rum. Add the flour mixture alternating with the raisin mixture, beginning and ending with the flour mixture. Pour into the cupcake liners and bake until light brown on top, 12 to 13 minutes. Cool before frosting. Cream the butter in a large bowl with an electric mixer on medium speed. Add the vanilla and salt. Alternate adding the powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 47976,"Collards 2 large bunches collards, homegrown or from the produce section, rinsed well 1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving Hot sauce, for serving Instructions: Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47977,"B.L.T. Cocktail 1.5 ounce Bacon Fat-Washed Bourbon 3 ounce Tomato Juice Squeeze of Lemon juice Dash of Worcestershire Sauce Fresh Cracked Pepper Pinch of Celery Salt Pinch ground Horseradish Iceberg Lettuce Foam, recipe follows 1 pounds package of Bacon strips 2 or 3 Cups Bourbon 1/2 teaspoon Lecithin 1 Egg White 1 head of Iceberg Lettuce
Instructions: Cook bacon. Reserve rendered fat. Combine the melted fat (still warm and liquid-y) with the bourbon. Stir until well incorporated. Transfer mixture to the freezer for several hours or until the fat has settled on the top and hardened. Once frozen, break the hardened off and double strain the bourbon into a separate container. To assemble combine fat-washed bourbon, tomato juice, Worcestershire sauce, pepper, salt, and horseradish. Shake and strain into a chilled beer glass. Garnish with the iceberg lettuce foam. For the garnish: dunk a Romaine lettuce leaf into the drink, leaving enough to poke out the top of the drink. Skewer bacon around a cherry tomato and a black olive. Chop up iceberg lettuce into big chucks. Add 1/2 cup of water and muddle until broken down. Strain and reserve liquid. Combine Lecithin, egg white, iceberg lettuce water. Transfer to the tube of a CO2 hand-held foaming device. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Ros]

" 47978,"Penne Alfredo with Kale Kosher salt 1 pound penne 2 tablespoons extra-virgin olive oil 1 bunch Tuscan kale, stemmed and sliced into 1/2-inch-thick ribbons 2 cups heavy cream 3/4 cup grated parmesan cheese Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid evaporates, 2 to 3 minutes; remove to a bowl. Add the heavy cream and 1/2 teaspoon salt to the pot. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Add the pasta, reserved cooking water and parmesan to the sauce and stir until creamy. Season with salt and pepper and stir in the kale. Divide among bowls and season with pepper. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 47979,"Whole Wheat Spinach Mac n Cheese with Broiled Tomatoes 8 ounces whole-grain medium shell pasta 4 plum tomatoes, halved lengthwise 2 tablespoons whole wheat breadcrumbs 1 teaspoon plus 1 tablespoon olive oil 1/2 teaspoon Italian seasoning 1 tablespoon all-purpose flour 1 clove garlic, minced 1/2 cup canned pumpkin puree One 12-ounce can nonfat evaporated milk 1/2 cup reduced-fat shredded Cheddar 1/2 cup part-skim mozzarella 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper 4 cups baby spinach (about 3 ounces) 2 cups grapes Instructions: Preheat the broiler to high. Bring a large pot of water to a boil. Add the shells and cook according to package directions. Drain, reserving some of the pasta water and set aside. Meanwhile, arrange the tomatoes, cut-side up, on baking sheet and broil until wrinkled and soft, 4 to 5 minutes. Combine the breadcrumbs, 1 teaspoon of the oil and the Italian seasoning. Sprinkle over the tomatoes. Continue to broil until golden brown, about 1 minute. Heat the remaining 1 tablespoon of oil in a medium saucepan over medium heat. Add the flour and garlic, stirring until the flour turns light brown, about 1 minute. Add the pumpkin puree and evaporated milk, bring to a simmer, stirring, and cook until sauce just begins to bubble and thickens, 4 to 5 minutes. Stir in the Cheddar, mozzarella and Parmesan, 1/2 teaspoon salt and some pepper. Stir until melted, about 1 minute. Add the spinach and stir until wilted, about 1 minute. Add the cooked pasta and stir until coated, thin out with the reserved pasta water as desired. Divide the mac n cheese, tomatoes and grapes among four plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47980,"Rhode Island Chowder 1 gallon cold water 2 sticks (1 cup) butter 1/2 cup freshly chopped clams 3 tablespoons clam base 2 tablespoons chopped onions 1 1/2 tablespoons salt 1/2 tablespoon black pepper 4 bay leaves 4 cups cubed potatoes Sour cream, for serving, optional Instructions: In a large pot, combine the water, butter, clams, clam base, onions, salt, pepper and bay leaves and bring to a boil. Add the potatoes and cook until tender. If desired, when serving, add a dollop of sour cream to each serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 47981,"Butterflied Asian Chicken 1 whole roasting chicken 1/4 cup Chinese five-spice 1 tablespoon ground ginger 1 cup hoisin sauce 1/4 cup rice vinegar 1 teaspoon pre-minced ginger 2 tablespoons brown sugar 1 tablespoon toasted sesame seeds Instructions: For the Chicken: Remove neck, giblets and cut away excess fat from 1 whole roasting chicken. Take a pair of kitchen shears and cut along both sides of backbone to remove it. Turn chicken skin-side up and press down between the breasts to break the keel bone. This will allow the chicken to lay very flat on grill and cook quickly. In a small bowl, combine the Chinese five-spice and ground ginger. Sprinkle liberally over all sides of chicken. Set aside. In a small pot over medium-high heat, combine the hoisin sauce, rice vinegar, pre-minced ginger (from a jar) and the brown sugar. Bring to a boil for 3 minutes before using. Set up outdoor or indoor grill on medium heat. Oil grate when ready to start cooking. Place chicken on preheated grill. Flip after 15 minutes and glaze top. Turn and brush every 15 minutes until internal temperature of the thigh is 180 degrees F, about 45 minutes total. Transfer to cutting board and let it rest 5 minutes before cutting. Sprinkle the chicken with sesame seeds and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47982,"Lemon Raspberry Triflettes 1/4 cup cream sherry 12 slices firm white sandwich bread, crusts removed, bread quartered into about 1 by 3 1/2-inch strips 1 cup store-bought lemon curd 1/2 teaspoon finely grated lemon zest 2 cups heavy cream 2 containers (about 6 ounces each) fresh raspberries 1/2 cup raspberry-flavored liqueur, such as Chambord Instructions: Mix liqueur and sherry and brush both sides of each of the bread strips. Arrange liqueur-soaked bread strips around the sides of 8 stemmed goblets or individual glass bowls. Whisk lemon curd to loosen, then whisk in zest. Beat heavy cream to soft peaks. Measure 1 1/2 cups of the whipped cream and stir into lemon curd. Drop 5 to 6 raspberries into each of the 8 goblets or bowls. Spoon about 2 tablespoons of the lemon mixture over each portion of berries, then 2 tablespoons of the whipped cream over each portion of lemon mixture. Repeat once more with berries, lemon mixture, and whipped cream. Top with remaining raspberries. Cover with plastic and refrigerate until ready to serve. Can be made up to 8 hours in advance. ","[Chardonnay, Sauvignon Blanc, Moscato, Cava]" 47983,"Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes 4 (2-ounce) slices boneless and skinless fillet of salmon, tuna, halibut, grouper, red snapper, sturgeon, sea bass, or albacore, no thicker than 1/4 inch 3 tablespoons butter 1 cup fish stock, recipe follows 1 (2-ounce) piece fresh ginger, peeled, finely chopped 3 cloves garlic, finely chopped 2/3 cup chopped tomatoes 12 sprigs fresh cilantro Salt Freshly ground black pepper 5 pounds fish carcasses 1 cup finely chopped celery 1 cup finely chopped onion 2 bay leaves 1 sprig fresh thyme or 1/2 teaspoon dried leaves 2 sprigs fresh parsley 1 sprig fresh tarragon or chervil, or 1/2 teaspoon dried leaves 1/2 teaspoon salt 1 gallon water 1 cup dry white wine Instructions: Preheat the oven to 350 degrees F. or preheat the broiler. Pound the fish slices until they are evenly 1/8-inch thick. Put 4 heat resistant plates in the oven or under the broiler until hot. Remove and brush each 1 with 1/2 teaspoon of the butter. Season the paillards of fish with salt and pepper and put 1 on each plate. Mix the fish stock, ginger, garlic, and tomatoes in a saute pan. Bring to a boil and cook 2 minutes. Whisk the remaining butter into the sauce and pour it over the fish. By the time you garnish the plates with the cilantro, the fish will be done. Wash the fish carcasses, removing the gills from the heads, and, under running water, scrape away any blood from the backbone. Put the celery, onion, herbs, and salt in a pot. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Do not let any browning occur. Add the fish carcasses and remaining water. Bring to a boil over high heat. The moment it boils, lower the heat to a bare simmer. Stir the bones around very gently for a few seconds so that any coagulated albumin trapped at the bottom will rise to the surface. Skim off any scum, avoiding floating vegetables or herbs. Simmer uncovered for 20 minutes. Add the wine, and simmer for another 10 minutes. Remove from the heat, let sit for 5 minutes, then carefully ladle all the stock into a fine strainer set over a container. Do not press down on any fish in the strainer. Put the last of the stock into the strainer and discard the debris. Immediately refrigerate the stock uncovered. When cold, cover and keep refrigerated or frozen until needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 47984,"Mega Egga Macaroni Salad 2 pounds elbow noodles 12 hard boiled eggs, peeled and diced 1/2 onion, finely diced 4 celery stalks, finely diced 1/4 cup pickle relish 3 cups heavy mayonnaise 2 tablespoons salt 1 teaspoon coarsely cracked black pepper Dash hot sauce 1 tablespoon Worcestershire sauce Instructions: In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes. In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice. Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47985,"Moroccan Brisket with Olives, Tomatoes, Onions, and Preserved Lemons 5 to 6-pound beef brisket 5 garlic cloves Salt and freshly ground pepper 5 tablespoons vegetable oil 4 large onions, diced (about 8 cups) 1/2 teaspoon turmeric 1/2 teaspoon ground ginger 1/2 teaspoon ground white pepper 2 bay leaves 1 celery stalk, diced 3 large tomatoes, diced 1 cup water 1 1/2 cups green Moroccan olives, pitted 2 to 3 preserved lemons, diced, recipe follows 1/4 cup coarsely chopped fresh parsley 1/4 cup coarsely chopped fresh cilantro 12 to 15 lemons 1/2 cup kosher salt Instructions: Preheat the oven to 350 degrees F. With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove. Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan. Stir-fry a minute or 2 and let cool. Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily. Remove, cool and refrigerate, reserving the vegetables. You can prepare this a day ahead of time. Tomato-Onion Sauce: Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent. Then add the remaining diced tomatoes and simmer, covered, for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat. When ready to serve, remove any fat that accumulated on the brisket as it cooled. Cut, against the grain, into slices about 1/4-inch thick. Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked. Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes. Add to the tomato-onion mixture, olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in small saucepan. Remove the brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro. Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin. Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. Then add a few more salted lemons, lemon juice, and, if you like, olive oil to cover. Close the jar and leave out on the counter for at least 3 weeks before using. When using the lemons, merely rinse with water, remove the seeds, and chop up for your recipes. Refrigerate after opening. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 47986,"Taco Salad 1 medium sweet onion, finely diced 1 pound ground white meat chicken (white meat only, no fat) 1/4 to 1/3 cup lime juice, plus 1 lime, zested 1 package taco seasoning mix 1 head romaine lettuce, thinly sliced 1 mango, peeled, seeded, and cut into 1/2-inch chunks 1 tomato, cored, cut into 6 to 8 wedges 1 cup shredded carrots 1/2 cup thinly sliced scallions 3/4 cup cooked canned, white beans or black beans, (fat free, sugar free) rinsed and drained 1 avocado, peeled, seeded and cut into 8 wedges 1 (16-ounce) jar sugar free, fat free tomato salsa 16 baked taco chips 4 pickled jalapenos Instructions: In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool. Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 47987,"Island Shrimp and Pineapple Skewers with Rum Butter Sauce 2 tablespoons fresh lime juice 2 tablespoons olive oil 2 teaspoons minced fresh ginger root, plus 2 teaspoons 2 teaspoons minced garlic 1 teaspoon red pepper flakes 16 medium shrimp, shelled and deveined 1/3 pound sliced prosciutto 1 small pineapple, peeled, cored, and cut into 1-inch cubes 2 tablespoons minced shallots 1/2 cup dark rum 6 ounces (1 1/2 sticks or 12 tablespoons) cold unsalted butter, cut into pieces 1/4 teaspoon salt 1/8 teaspoon cayenne 1/2 cup minced fresh cilantro Instructions: Preheat a grill to medium heat. In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade. Wrap the shrimp with the prosciutto. Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.) Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season with the salt and cayenne, and stir. Remove from the heat and transfer to a decorative bowl. To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter. Sprinkle with the cilantro and serve with the rum butter sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 47988,"Grilled Chicken Couscous with Apricots and Pistachio 1 teaspoon kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 1 1/2 cups instant couscous 1/2 cup chopped pistachios 1/4 cup finely chopped fresh mint 1/4 cup finely chopped fresh flat-leaf parsley Freshly grated lime zest, as needed 2 cups balsamic vinegar 2 tablespoons apricot jam
4 boneless, skinless chicken breasts (6 to 8 ounces each) 6 fresh apricots or 3 nectarines, cut in half and pits removed
Canola oil, for brushing Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes. Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside. For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly. For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling. Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing. Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges. Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 47989,"Steamed Carrots with Lemon-Dill Vinaigrette Zest and juice of 1 medium lemon 1 tablespoon Dijon mustard 1 teaspoon red wine vinegar 1 teaspoon honey 1/3 cup extra-virgin olive oil 3 tablespoons chopped fresh dill Kosher salt 3 pounds carrots with greens trimmed to 1-inch Instructions: Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside. Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47990,"Ming's Bings 2 tablespoons vegetable oil, plus more as needed for pan-searing 1 red onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
8 ounces sliced shiitakes
1 cup shelled edamame
1/2 cup toasted pepitas
Kosher salt
Egg wash or water, for brushing
1 shallot, sliced 1/2 cup yuzu juice (may substitute with lemon juice)
1 tablespoon Dijon mustard 1 tablespoon palm sugar
Kosher salt and freshly ground black pepper 2 cups extra-virgin olive oil
One 18-ounce package lumpia or egg roll wrappers
Instructions: Heat the vegetable oil in a medium saute pan over medium-high heat. Once the oil is hot, add the onions, garlic and ginger and cook until the onions are a deep golden brown, 5 to 7 minutes. Remove to a bowl. Add the shiitakes to the same pan and saute until browned, about 5 minutes. Add more oil to the pan, if needed. Add the cooked mushrooms to the bowl along with the edamame, pepitas and salt, to taste. Toss to thoroughly combine and adjust the seasoning. Allow to cool completely. For the yuzu emulsion: Add the shallot, yuzu juice, Dijon, palm sugar and salt and pepper to a blender; blend until smooth. Drizzle in the olive oil until thick and smooth. Adjust the seasoning. Add 1/3 cup filling to the middle of an egg roll wrapper with the longer side facing you. Wet the edge closest to you with egg wash or water and fold that side up over the filling. Wet the other edge furthest away from you and fold on top of the other edge, creating a seal. Fold the side pieces in towards the middle of the wrapper, resulting in a sealed rectangle. Set aside seam-side down as you repeat with the remaining filling and wrappers. Heat 1/4 cup vegetable oil in a 14-inch cast-iron pan over medium-high heat. Once the oil is hot, add the bings to the pan in batches of 4, and cook until evenly golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Serve the bings hot with the yuzu emulsion. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47991,"Thanksgiving Fruit Salad 1/2 cup sugar 1/2 cup dried cranberries
2 sprigs rosemary
1 cinnamon stick
2 navel oranges
1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 cup pomegranate seeds
2 ripe pears, preferably Bartlett or Comice, cored and cut into bite-size pieces
2 sweet, crisp apples, such as Honeycrisp or Pink Lady, cored and cut into bite-size pieces
Instructions: Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature. Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 47992,"Yogurt and Chipotle Sauce 1 small can of chipotle in adobo 1 cup plain yogurt Instructions: In a blender, combine 2 tablespoons of chipotle with 1 cup yogurt. If you want to blend in an entire can you will need to increase yogurt to 4 cups. Sauce is spicy unless you reduce amount of pepper for a milder sauce ","[Rioja, Tempranillo, Garnacha]" 47993,"Bacon and Onion Pizza with Magic Eggs 7 strips bacon, cut into thin lardons 1 Vidalia onion, thinly sliced
5 pieces store-bought naan or pita bread
3/4 cup sour cream
3/4 cup shredded Gruyere Kosher salt and freshly ground black pepper 1 1/2 cups baby arugula
Flakey sea salt
1/2 small head red cabbage, shredded (about 2 cups) 5 large eggs, whites and yolks separated
Instructions: For the pizza: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper. Place a large saute pan over medium heat. Add the bacon and onions. Cook, stirring occasionally, until the bacon fat has rendered and the onions soften, 8 to 10 minutes. Continue cooking, stirring frequently, until the bacon is crispy and the onions take on some color, about 6 minutes more. Remove from the pan with a slotted spoon and set aside. To assemble the pizzas, lay the bread rounds on the prepared baking sheets. Divide the sour cream over each piece of bread, leaving a small rim exposed to serve as a crust. Divide the cheese and the bacon mixture over each piece. Sprinkle with salt and pepper. Bake until crispy around the edges and the cheese melts, 8 to 10 minutes. For the magic eggs: Place the shredded cabbage in a microwave-safe bowl with about 1 1/2 cups water. Cover with a damp paper towel and microwave for 2 to 3 minutes so the cabbage steams and releases its juice into the water, turning it purple. Place 4 egg whites into 4 small bowls. Pour 1 tablespoon colored water into each egg white. Whisk vigorously (using a whisk, not a fork) to fully incorporate the water into the egg white. Watch the color change before your eyes! Place the saute pan used to cook the bacon over medium heat. Add the egg whites, keeping them separate, and cook until almost firm, about 2 minutes. Use a rubber spatula to release the sides of the egg whites from the pan. Place 1 egg yolk in the center of each egg white. Cook to desired doneness, about 1 minute more. Repeat with remaining egg. Place 1 egg on top of each pizza. Sprinkle with the arugula and flakey sea salt. Slice into quarters and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 47994,"Fried Chicken 1 fryer chicken, cut into 10 pieces 1 tablespoon kosher salt
2 teaspoons freshly ground black pepper 1 teaspoon garlic powder
1/2 cup hot sauce
1/2 cup buttermilk
3 large eggs
Peanut oil, for frying
2 1/2 cups self-rising flour
Instructions: Season the chicken on both sides with the salt, pepper and garlic powder. In a large bowl big enough to accommodate all of the chicken, whisk together the hot sauce, buttermilk and eggs. Add the chicken and toss to combine.
Cover and marinate, refrigerated, at least 2 hours and up to 4. In a large Dutch oven, heat a couple inches of peanut oil to 350 degrees F. Preheat the oven to 450 degrees F. Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil, cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook, uncovered, an additional 5 minutes.
Transfer the chicken to a baking sheet. When all of the pieces are fried, bake the chicken an additional 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 47995,"Lattice Crust Apple Pie 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland or Mutsu 2/3 cup sugar, plus more for sprinkling on the pie 1/2 stick unsalted butter 1/4 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten Instructions: To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan. Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes. Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47996,"Raviolo al Uovo 1 cup dried porcinis 4 ounces chanterelles, halved Extra-virgin olive oil Kosher salt Four 1/8-inch slices guanciale, finely diced 10 leaves fresh sage, plus 2 sprigs for the sauce 2 cups ricotta cheese 1 cup freshly grated Parmigiano, plus more for garnish 1/4 cup chopped fresh Italian parsley 10 large eggs, all heirloom or organic All-purpose flour, as needed 1/2 recipe Chef Anne's All-Purpose Pasta Dough, rolled into sheets for ravioli, recipe follows Semolina flour, as needed 1 stick unsalted butter 1/2 cup chicken stock 1 pound all-purpose flour 4 large eggs plus 1 yolk, all heirloom or organic 1/4 cup extra-virgin olive oil 1 to 2 tablespoons water, or more if needed Kosher salt Instructions: Cover the porcinis with hot or room temp water and allow to sit for 30 minutes. Remove from the liquid with a slotted spoon before dicing into small pieces. Preheat the oven to 375 degrees F. Toss the chanterelles with olive oil and season with salt. Put on a sheet tray and roast in the oven until golden brown, about 15 minutes. Reserve for garnish. To a saute pan over medium-high heat, add the guanciale and render until crispy. Transfer the guanciale with a slotted spoon onto a paper towel-lined plate. To the guanciale fat in the pan, add the sage leaves and fry until crispy, about 30 seconds. Season the sage leaves with salt. Crumble the sage and set aside. Reserve the guanciale and sage for garnish. In a medium bowl, combine the ricotta, Parmigiano, parsley, 2 whole eggs and the diced porcinis; mix well and season with salt. Dust a clean work surface lightly with all-purpose flour and lay out 2 sheets (at least 12 inches long) of the rolled Chef Anne's All-Purpose Pasta Dough; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet, then use a spoon to make a \nest\ or small hole in the center of each dollop. Carefully separate the remaining 8 eggs one at a time and put a yolk in each ricotta \nest\ the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it). Cover each sheet of ricotta \nests\ and egg yolks with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina. Bring a large pot of well-salted water to a boil. In a large saute pan, melt 1/2 stick of the butter and add 1/4 cup of the chicken stock (you're going to use the remainder for your next batch); add a sage sprig and season with salt. Bring this to boil and reduce to a simmer. Add 4 of the ravioli to the boiling water and cook for about 2 minutes, no more. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with the butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug. Repeat with the remaining 4 ravioli, using the remaining 1/2 stick butter, 1/4 cup chicken stock and 1 sprig sage to make the sauce. Transfer the ravioli to serving plates, 1 per plate. Spoon a little extra sauce over each one and finish with a sprinkey-dink of the grated Parm, guanciale, chanterelles and fried sage. Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt. Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading, it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after that, do not refrigerate. Roll and cut the pasta into the desired shape. How smooth and supple! ","[Barbaresco, Barolo, Dolcetto, Gaja]" 47997,"Chipotle Chuck Steak Burrito with Habanero Hot Sauce and Guacamole Olive oil, for frying 1 medium yellow onion, thinly sliced 1 heaping teaspoon ground cumin 1 heaping teaspoon hot smoked paprika 1/2 teaspoon ground cinnamon or 1 cinnamon stick 1 pound chuck steak, cubed into 1-inch chunks 1 cup chipotles in adobo sauce 2 tablespoons dried oregano Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1.8 ounces dark chocolate Six 12-inch flour tortillas Monterey Jack cheese, grated 2 cups long-grain rice, cooked until fluffy (not wet) 2 1/2 cups black beans Fresh cilantro, roughly chopped, for sprinkling Guacamole, recipe follows Habanero Hot Sauce, recipe follows Tomato Salsa, recipe follows Iceberg lettuce, shredded, for serving Sour cream, for serving 4 Hass avocados 6 sprigs fresh cilantro, roughly chopped Juice of 1 lime 1/2 clove garlic, crushed 1/2 red onion, finely chopped 1/2 tomato, finely chopped 1/4 jalapeno pepper, finely chopped Olive oil, for drizzling Kosher salt and freshly ground black pepper 6 habanero chiles Juice of 1/2 lime Pinch caster sugar Olive oil, for drizzling 4 ripe tomatoes, finely diced 1 birds eye cl, optional Juice of 1 lime 1/2 red onion, finely diced 1/2 Spanish onion, finely diced Handful chopped fresh cilantro 2 pinches caster sugar Pinch sea salt Drizzle olive oil Instructions: For the chipotle steak: Add some olive oil to a large saucepan and fry the onions slowly until soft. Add the cumin, paprika and cinnamon and fry for about 1 minute. Add 1 cup water, the steak, chipotles and oregano and sprinkle with salt and black pepper. Give the whole thing a good stir.
Bring the mixture to a boil and cook on a simmer for about 2 hours, checking that there's enough cooking liquid. Right at the end of cooking, stir in the dark chocolate.
For assembling: Toast the tortillas in a large frying pan until slightly brown but not crispy (they still need to be pliable for wrapping). Add some Monterey Jack cheese as they're toasting to get it melting.
One by one add the rice, beans, steak, cilantro, Guacamole, Habanero Hot Sauce, Tomato Salsa, lettuce and sour cream to each burrito, adding as much or as little as you prefer. Wrap up your burrito, and enjoy! Scoop the avocado flesh into a bowl and roughly mash. Mix in the cilantro, lime juice, garlic, onions, tomatoes and jalapenos. Drizzle with olive oil and sprinkle with salt and black pepper. Combine the chiles, lime juice, sugar and a drizzle of olive oil in a blender or food processor and blend until completely smooth. Mix together the tomatoes, cl if using, lime juice, red onions, Spanish onions, cilantro, sugar, salt and oil in a bowl. Give it a taste and add a little more lime and sugar if required. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 47998,"Panko Parmesan Crusted Chicken with Wasabi Tomato Sauce Cooking spray 6 boneless skinless chicken breast halves, about 5 ounces each Salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, lightly beaten 1 cup panko crumbs or unseasoned dry bread crumbs 1 cup grated Parmesan 2 cups canned or jarred tomato sauce 2 teaspoons wasabi paste 2 teaspoons sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1 tablespoon fresh cilantro leaves, chopped Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. For the chicken: Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven. For the sauce: While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce. Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for another use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47999,"Baked Brie Pasta Kosher salt One 17 1/2-ounce wheel firm Brie (6-inch diameter) Two 3-ounce jars sun-dried tomatoes packed in oil, drained and chopped (2/3 cup) 1/4 cup dry white wine 1/4 teaspoon crushed red pepper flakes 1 small clove garlic, finely grated 10 ounces linguine 1/4 cup chopped fresh basil leaves Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Using a paring knife, score a 1/4-inch border around the edges of the top of the Brie about 1/4-inch deep. Carefully slice off the top rind in one piece using a chef's knife and staying within the border to make a lid; set the top aside. Place the Brie in an 8-inch cast-iron skillet and top the center with the sun-dried tomatoes, wine, red pepper, garlic and 1/2 teaspoon salt. Cover with the reserved top rind. Bake just until the cheese is melted and bubbling, 18 to 20 minutes. Meanwhile, during the last 10 minutes of baking, cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water. Drain. Remove the top rind from the Brie. Sprinkle the basil over the melted cheese and gently stir to combine. Using tongs, gently toss a quarter of the pasta in the center of the melted cheese until coated and transfer to a plate. Repeat with the remaining 3 portions of pasta. If the cheese sauce thickens, stir in some pasta water, a tablespoon at a time.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48000,"Chicken Avocado Egg Rolls 4 ounces canola oil 1/2 cup finely minced red onions 2 tablespoons minced ginger 1 tablespoon minced garlic 1/4 bamboo shoots 2 cups chopped chicken breast 1/4 cup soy sauce 1 cup julienned Napa cabbage 1 cup julienned green cabbage 1/2 cup bean sprouts 1/2 cup shredded carrots 1/4 cup finely minced red bell peppers 1/4 finely chopped celery 4 cups rice bran oil 12 egg roll wrappers 2 avocados, sliced into 24 pieces strips 1 cup egg wash Instructions: In a saute pan with high heat add oil, and red onions. Saute until translucent then add ginger, garlic, bamboo shoots and chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Let cool, then cover and refrigerate. In medium mixing bowl combine cabbage, bean sprouts, carrots, peppers, celery and chicken mixture. In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add accordingly. To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners in, making a roll a 4 to 5-inch wide. Roll firmly, careful to not tear wrapper, and seal the final end with egg wash. Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, drain on paper towel on angle to allow oil to drain off. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 48001,"Honey Cake (Lekach) 3/4 cup packed brown sugar 1/3 teaspoon table salt 1/3 cup beaten eggs (2 large eggs) 1/3 cup vegetable oil 1 1/3 cups dark honey, preferably buckwheat (See Cook's Note) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 2/3 cup water 1 1/2 teaspoons baking soda 3 1/3 cups white rye flour 1 to 2 cups whole or sliced nuts and/or glace fruit (optional)
Instructions: Preheat the oven to 225 degrees F with a rack in the middle of the oven. Grease and flour or line with parchment paper two 8 1/2- by 4 1/2-inch loaf pans. In the bowl of a mixer, combine the brown sugar, salt, eggs, oil, honey, cinnamon, cloves and allspice and mix, using the flat (paddle) beater at low-medium speed until well blended, 6 to 7 minutes. Add the water and baking soda and continue mixing until blended. Add the flour 1 cup at a time, letting each addition blend before adding the next. Continue beating for about 10 minutes. The batter will be loose, stringy and very, very sticky. Pour the batter into the prepared loaf pans, top with nuts and/or fruit, if desired. Bake 2 to 2 1/2 hours or until done. Remove to a rack and let cool for 10 to 15 minutes before turning the cakes out of the pans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48002,"Michelada Lime juice Kosher salt Ice cubes Hot sauce, optional Worcestershire sauce, optional 4 Mexican beers, very cold Lime wedges, for garnish Instructions: Place lime juice in a small bowl and salt on a small plate. Dip the rims of beer mugs or Pilsner-style glasses in the lime juice then dip in the salt. Fill the glasses with ice and add a few dashes of hot sauce and Worcestershire sauce, if desired. Fill with beer and garnish each glass with lime wedge. ","[Pilsner Urquell, Corona, Modelo Especial, Negra Modelo]" 48003,"Basil Oil 2 cups basil leaves, save basil tops for garnish 1 cup spinach 1 cup canola oil 1/2 teaspoon salt Instructions: In very salted water, blanch basil and spinach for 30 seconds, or until very soft, yet still green. Plunge in ice bath then squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend for 3 to 4 minutes or until the cup becomes warm. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 48004,"Creamy Baked Chicken and Wild Rice Casserole 6 tablespoons unsalted butter, plus more for casserole dish 5 cups water 1 sprig fresh thyme 1 bay leaf 2 tablespoons salt 2 boneless, skinless chicken breasts 1 1/3 cups wild rice 6 tablespoons dark brown sugar 1 cup cranberries, fresh or frozen 2 tablespoons chopped fresh rosemary leaves 1/4 cup bread crumbs Salt 5 ounces button mushrooms, quartered, (about 2 cups) 1 small onion, chopped 2 1/2 cups heavy cream 1/2 teaspoon ground cinnamon 2 cups shredded Gruyere cheese Freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Butter a 9 by 13-inch casserole dish. In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve. Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside. In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 48005,"Apricot Amaretto Sauce 2 tablespoons butter 1 jar (18 ounces) apricot jam 1/2 cup amaretto liqueur Instructions: Melt the butter in a sauce pan. Add the jam and allow it to melt into the butter. Add the amaretto and blend in. Let simmer for 5 minutes. ","[Prosecco, Moscato, Vin Santo]" 48006,"Paprika Parsley Potatoes 2 to 2 1/2 pounds small red skinned potatoes Salt 2 tablespoons butter, cut into pieces 2 teaspoons sweet paprika or smoked sweet paprika 1/2 cup finely chopped flat-leaf parsley Instructions: Put the whole smaller potatoes and halved larger potatoes in a pot, cover with water and bring to a boil over medium heat. Salt the water and cook until the potatoes are tender. Drain the potatoes and return them to the hot pot on the stove. Add the butter, and when it begins to melt, sprinkle in the paprika and the parsley. Toss to coat the potatoes with the butter mixture and transfer to a serving bowl. ","[Rioja, Tempranillo, Garnacha]" 48007,"Mini Watermelon Cake Cups 16 ounces white chocolate, chopped 4 teaspoons coconut oil 1/2 teaspoon plus 6 drops leaf green gel food coloring 8 drops lemon yellow gel food coloring 1/3 cup vanilla frosting 7 drops really red gel food coloring One 10.75-ounce frozen pound cake, thawed and crusts removed 1/4 cup mini chocolate chips Instructions: Divide the white chocolate between 2 medium microwave-safe bowls. Add 2 teaspoons of the coconut oil to each bowl. Microwave each separately in 15-second intervals, stirring in between each, until the chocolate is melted and silky smooth. Add 1/2 teaspoon of the green food coloring to one bowl and stir to combine. Add the yellow food coloring to the other bowl along with the remaining 6 drops green food coloring and stir to combine. Transfer the chocolate to 2 resealable plastic bags. Snip a small piece from a corner of each bag. Drizzle the dark green chocolate back and forth across the length of each cup of 2 plastic or silicone 8-cup egg molds, making sure to leave some spaces and not cover each cup entirely. Tap the molds to allow the chocolate to fall into the cups. Freeze until hard, about 10 minutes. Drizzle half of the light green chocolate back and forth across the length of the cups in each mold. Swirl and tap the molds to allow the light green chocolate to flow into the open spaces between the dark green chocolate. Freeze until hard, about 10 minutes. Drizzle the remaining light green chocolate into the cups and use your fingers or a pastry brush to distribute the chocolate throughout the cups so the insides of the eggs are entirely light green. Freeze until hard, about 10 minutes.
Meanwhile, mix the vanilla frosting with the red food coloring in a small bowl until incorporated. Tear the cake into small pieces and put in a large bowl. Fold in the frosting and mix until the cake is completely colored and can be rolled into a ball without crumbling.
Use a sharp paring knife to scrape away the scraggly edges of chocolate on the egg cups. Press 1 tablespoon of the cake mixture into each cup, smoothing out the top so it is completely flat. Press a few chocolate chips into each cake piece. Chill until ready to eat, 4 hours and up to overnight.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 48008,"Pork Gyros with Yogurt-Tomato Sauce 1/4 cup olive oil 1/4 cup dry red wine 4 cloves garlic, chopped 1 tablespoon finely chopped fresh oregano, plus more oregano for garnish 2 (1-pound) pork tenderloins Salt and freshly ground black pepper Yogurt-Tomato Sauce, recipe follows 4 grilled pita pockets, for serving Mesclun greens or baby spinach, for serving Thinly sliced red onions, for serving 1 pint Greek yogurt 2 cloves garlic, finely chopped 1 plum tomato, seeded and finely diced 2 tablespoons capers, drained 1 tablespoon finely chopped fresh oregano leaves 1 tablespoon red wine vinegar 1 tablespoon lemon juice Salt and freshly ground black pepper Instructions: Whisk together oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat grill to high.
Remove pork from marinade and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F. Let rest 5 minutes and slice into 1/4-inch thick slices.
Build gyros by drizzling each pita with the yogurt sauce, then adding mesclun, onion, and meat. Drizzle with more sauce and garnish with oregano. Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 48009,"Croque Big Daddy 3 tablespoons unsalted butter, plus 2 tablespoons softened 1 jalapeno, seeded and finely diced 1/2 teaspoon seafood seasoning (recommended: Old Bay) 2 tablespoons all-purpose flour 2 cups whole milk Salt and freshly ground black pepper 4 cups shredded Gruyere 1 cup shredded mozzarella 4 (1/2-inch) thick slices good quality maple baked ham 8 thick-cut slices hearty white bread Instructions: Preheat a grill pan over medium-low heat. In a medium saucepan over medium heat, add the 3 tablespoons butter, jalapeno and seafood seasoning. Cook until the jalapeno begins to soften, about 3 minutes. Next, add the flour and stir to combine and make a blond roux, about 3 minutes. Add the milk and season with salt and pepper. Stir in the Gruyere and mozzarella and turn the heat to low. Cook for 2 minutes, and then cover to keep warm. Place the ham on the grill and cook until well marked and warmed, about 2 minutes per side. Spread 1 tablespoon softened butter on one side of the bread slices and place on the grill, about 2 minutes. Spread the remaining 1 tablespoon softened butter on the other side and flip, cooking about 2 minutes more. Evenly divide the cheese sauce on 4 slices bread and top with 1 slice ham. Place the remaining 4 bread slices on top to create a sandwich. ","[Chardonnay, Riesling, Gouda, Prosecco]" 48010,"Very Berry Trifle Crisco? Original No-Stick Cooking Spray 1 box Pillsbury? Moist Supreme? Classic White Premium Cake Mix 1 1/4 cups water 1/3 cup Crisco? Pure Vegetable Oil 4 egg whites 1 (6-serving size box) vanilla instant pudding 1 (12 oz.) jar Smucker's? Strawberry Preserves 2 cups (about 8) crumbled coconut macaroons 3 cups mixed fresh berries 1 (8 oz.) container frozen whipped topping, thawed 1/4 cup slivered, blanched almonds, toasted* (optional) Instructions: HEAT oven to 350 degrees F. Spray two 8-inch round baking pans with no-stick cooking spray. Mix cake mix, water, vegetable oil, and egg whites in a large bowl on low speed for 1 minute; beat on medium speed 2 minutes more, scraping bowl occasionally (or beat 2 minutes by hand, using a wire whisk.) Pour into prepared pans. BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Run knife around inside of pan before removing. Cool completely in wire rack. MAKE pudding according to package directions. Cut cooled cakes horizontally in half. Spread each lower half with half of the preserves; replace top. Cut filled cakes into bite-sized pieces; place pieces from one cake randomly into bottom of 14-cup trifle or glass bowl. SPRINKLE with half of macaroons. Spread half of pudding over macaroons. Top with half of berries and whipped topping. Repeat layers with remaining cake, macaroons, pudding and whipped topping; garnish with remaining berries and almonds, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 48011,"Chicken and Negi on Skewers 4 chicken thighs, boneless (skin on or off) 4 negi (long green onion), white part only Teriyaki baste, recipe follows 8 bamboo skewers 3/4 cup sake 1 cup soy sauce 1/8 cup sugar 1 cup mirin 1/8 cup roughly chopped green onion Instructions: Preheat a grill. Soak bamboo skewers for 1 hour in water. Cut each chicken thigh into 1-inch by 1-inch cubes. Cut negi into 1 1/4-inch length pieces. Alternate three chicken pieces and three negi pieces on each skewer, 1 inch apart. Place the skewers on the grill and cook on both sides for about 3 to 4 minutes. Then, baste the skewers with the teriyaki sauce and continue to cook for about 2 minutes to 3 minutes while continuing to baste. Once off the grill, baste chicken skewer with teriyaki sauce 1 last time, and serve. Combine all ingredients in a saucepot and reduce slowly until mixture becomes thick. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 48012,"Flavored Ice Cubes 1 bunch mint 1 bunch basil 1 bunch flowering thyme 1 package edible flowers 3 orange slices, quartered Zest of 1 lemon 8 ounces each, watermelon puree, strawberry puree, fresh lemonade, iced coffee Instructions: Place the mint, basil, thyme, edible flowers, orange wheels, and lemon zest intermittently in the compartments of ice trays. Fill compartments with watermelon puree, strawberry puree, fresh lemonade, and iced coffee in any arrangement you like. Garnish the beverage of your liking and enjoy. ","[Riesling, Sauvignon Blanc, Ros, Moscato]" 48013,"Shepherd's Pie 4 cups Beef Stew with Beer and Paprika, recipe follows Horseradish Mashed Potatoes, recipe follows, to cover the stew 3 tablespoons olive oil 1 tablespoon salted butter
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
2 heaping tablespoons all-purpose flour 3 cups beef stock
One 12-ounce can beer
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
Minced fresh parsley, optional, for serving 5 pounds russet or Yukon gold potatoes, peeled and cut into chunks 2 sticks salted butter, at room temperature One 8-ounce package cream cheese, at room temperature 1 cup heavy cream
1 tablespoon horseradish cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
Instructions: Preheat the oven to 375 degrees F. Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes. Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate. Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using. Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients. Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]" 48014,"One Recipe, Two Meals: Penne with a Creamy Tomato Vodka Sauce Salt 1 pound penne pasta 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced One 28-ounce can whole peeled tomatoes, blended in a food processor 1/2 cup heavy cream Grated Parmesan and basil leaves, for garnish 1 teaspoon Italian seasoning 1 pinch crushed red pepper 1 shot (50 milliliters) vodka Instructions: Let's start simple for the kids. You'll bring a large pot of salted water to a boil. Add the penne and cook it until al dente. Drain it-like always, you know.
In the meantime, heat the olive oil in another medium pot over medium-high heat. Add the garlic and let bloom until fragrant, about 30 seconds. Add the tomatoes and a small pinch of salt. Let simmer for about 5 minutes. Add in the heavy cream and simmer another 5.
Reserve about 1/2 cup of the penne and divide between 2 small bowls. Ladle the creamy sauce over the pasta and garnish with Parmesan. Maybe add a little bit of basil if your kids like it. Done!
Now for you: Let's get back to the creamy sauce. Add the Italian seasoning, crushed red pepper and vodka; let it simmer another 5 minutes or so. Taste it and add a pinch of salt if needed.
You can either toss the remaining pasta with the sauce (my preferred method), or ladle the sauce over the penne. Do whatever makes you sob like a baby.
Garnish with more freshly grated Parmesan and basil leaves! Serve with a giant green salad, crusty bread and WINE (obviously the wine). All caps necessary. For the love. The end. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 48015,"Charm City Fizz 1 1/2 ounce Tanqueray Number Ten 1/2 ounce Aperol 1/2 ounce Luxardo Maraschino 1/4 ounce lime juice 1/4 ounce simple syrup 3/4 ounce cream 1/2 ounce egg white Instructions: Dry shake all ingredients. Add ice and shake again. Strain into highball and add a splash of soda fizz. ","[Prosecco, Asti, Cava]" 48016,"Raspberry Ribbon Cookies 1/4 of the Ultimate Butter Cookie Dough 2 to 3 tablespoons seedless raspberry jam 1/2 cup powdered sugar 1 teaspoon lemon juice Instructions: Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days. Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet. Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip. Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned. Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies. While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48017,"Pomegranate-Ginger Sparklers 1 cup sugar 1/4 cup finely minced peeled ginger 1 bottle (750 ml) cava or other dry sparkling wine 1/2 teaspoon pomegranate molasses Instructions: Combine the sugar, 1 cup water and the ginger in a saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved. Remove from the heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger. Pop open the bubbly and grab a couple of champagne flutes. Divide the pomegranate molasses between the flutes, then add about 2 tablespoons of the ginger syrup to each. Top with the bubbly. Clink glasses and enjoy! (Store the remaining ginger syrup in the fridge. You can drizzle it into seltzer the rest of the week.) ","[Cava, Prosecco, Brut Ros]" 48018,"Steamed Mussels with White Wine and Garlic 2 dozen mussels 1/2 cup white wine 4 cloves garlic, minced 1 small onion, thinly sliced Parsley Instructions: Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Albari?o]" 48019,"Linguine with Shrimp Scampi Vegetable oil Kosher salt 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes Instructions: Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48020,"Flour Tortillas 2 1/2 cups all purpose flour Scant 1/2 cup vegetable shortening (3 1/2 ounces) 1 teaspoon salt 1 cup warm water Instructions: In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 48021,"Royal Icing with Cream of Tartar 5 tablespoons meringue powder (found in cake decorating stores) 1/2 cup minus 2 tablespoons water 2 egg whites*, at room temperature 1/2 teaspoon cream of tartar 2 teaspoons water 1 pound confectioners' sugar Instructions: Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 48022,"Pesto with Linguini 2 cups fresh basil leaves 1/2 cup grated Parmesan or Romano 1/2 cup grated Pecorino 1/2 cup pine nuts, toasted 4 garlic cloves, chopped 1/4 teaspoon salt 1/2 cup olive oil 1 pound linguini pasta Instructions: Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined. Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 48023,"Orange Scented Mashed Sweet Potatoes 2 1/2 pounds sweet potatoes, peeled and cut into small chunks or thin slices Salt 1 tablespoon oil, extra-virgin olive oil or vegetable oil 2 slices smoky bacon, finely chopped 1 orange, zested and juiced Chicken stock, as needed 1 teaspoon coriander, 1/3 palmful 1/2 teaspoon ground cumin, 1/3 palmful 1/4 teaspoon ground cinnamon A few dashes hot sauce, to taste Instructions: Put the potatoes in a medium pot, cover with water, salt the water and bring to boil over medium heat. Cook until tender, then drain and return the potatoes to the pot. Heat a little oil over medium heat, in a medium saute pan and add the bacon and cook until it begins to crisp. Stir in the orange zest and juice and the potatoes. Mash to desired consistency with some chicken stock to thin the potatoes, if desired. Stir in the coriander, cumin, cinnamon and hot sauce. Transfer to a serving bowl and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 48024,"The WhiteHogg World Championship Steak Marinade Meat Tenderizer, to coat each steak Pinch sugar Salt Paprika, to coat each steak Garlic powder, to coat each steak Black Pepper, to coat each steak Cooking oil, to coat each steak (recommended: Wesson) Instructions: Lay steaks on a flat surface. Lightly sprinkle dry ingredients onto the surface of each steak until the steak is completely covered. Rub dry ingredients into the steak by hand. Lightly pour cooking oil onto steak and rub into steak with hands. Flip steaks over and repeat the same process on the other side. Place steaks in an airtight container and refrigerate. Let steaks marinate in rub no more than 4 hours. To grill, heat charcoal grill to approximately 300 degrees F. Grill steak 7 to 8 minutes on each side. When grilled to preferred doneness, place steaks in a pan and cover with foil to allow the juices to distribute. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48025,"Espresso Ice Cream 3 cups half-and-half 6 extra-large egg yolks 2/3 cup sugar Pinch salt 2 1/2 tablespoons ground espresso coffee beans, regular or decaffeinated 1 tablespoon Kahlua liqueur 1 teaspoon pure vanilla extract 4 ounces (1/2 cup) chocolate-covered espresso beans, chopped Instructions: Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon. Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, Kahla, and vanilla and refrigerate until completely chilled. Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving. Note: Be sure you have finely ground espresso beans, not instant espresso. ","[Barolo, Cabernet Sauvignon, Syrah, Zinfandel]" 48026,"Caramel Coffee Cocktail 4 shots dark rum 4 cups hot coffee 1/2 cup Caramel Sauce, recipe follows 1/2 cup whipped cream, from Peach Mug Pie, recipe follows 3/4 cup sugar 3 tablespoons water 1/2 teaspoon lemon juice 1/2 cup heavy cream 2 tablespoons water 1 tablespoon cornstarch 1 (15-ounce) can peach halves, juice reserved and peaches chopped 1/4 cup brown sugar 1 pinch salt 1 cup heavy cream 3 tablespoons confectioners' sugar 4 graham crackers, crumbled 1 pint vanilla ice cream, softened Instructions: Add 1 shot of rum and 2 tablespoons of Caramel Sauce to bottom of 4 heatproof glass mugs. Divide the coffee evenly between the mugs and top with a large dollop of whipped cream. In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color carefully and slowly whisk in heavy cream. Remove from heat and let cool. Place in airtight container and store in refrigerator for up to 3 weeks. In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches. In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for another use.
Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream. ","[Rum, Tawny Port, Moscato, Brandy]" 48027,"Sgroppino (Italian cocktail) 1 cup chilled Prosecco (Italian sparkling white wine) 2 tablespoons chilled vodka 1/3 cup frozen lemon sorbet 1/4 teaspoon chopped fresh mint leaves Instructions: Pour the Prosecco and vodka into 2 Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately. ","[Prosecco, Vodka]" 48028,"The Best Shepherd's Pie 2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes) Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter 1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups) 1 leek, white and light-green parts only, chopped 2 cloves garlic, chopped 3/4 cup heavy cream 1 cup shredded sharp white Cheddar (about 3 ounces) 3 large egg yolks 2 teaspoons extra-virgin olive oil 3 medium carrots, peeled and thinly sliced 1 medium yellow onion, diced 1 stalk celery, sliced 2 cloves garlic, chopped 2 teaspoons fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 1/4 cup tomato paste 2 pounds ground lamb 1 cup frozen peas, thawed 1/4 cup all-purpose flour 1 1/2 cups low-sodium chicken broth 1 tablespoon Worcestershire sauce Instructions: Preheat the oven to 375 degrees F. For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan. Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes. Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes. Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes. To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks. Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48029,"Monster Operation 2 zucchini 1 turnip 2 celery stalks 10 pieces dried apricots 10 corn kernels 2 uncooked hot dogs 1 bag cooked ramen noodles 1 bag rope licorice 1 package of prepared Jell-O gelatin 5 to 8 water chestnuts 1 chunk ham 1 whole cauliflower 2 canned mushroom caps 2 old dark-colored shower curtains Instructions: Cover a large table with a shower curtain. To make the monster's body, arrange vegetables and other foods on the large table to resemble a skeleton. For arms and legs, use zucchini sliced length-wise. Use the turnip cut in halves for kneecaps. Use toothpicks to pin a celery rib cage together. Secure dried apricot toes to celery feet. Attach corn kernel fingernails to sliced hot dog fingers. Just below the rib cage, pile cooked ramen noodles as small intestines and veins, and pile rope licorice for the large intestines. Place prepared Jell-O gelatin as the guts, water chestnuts as gallstones and a chunk of ham for the heart. Cover the cauliflower with some prepared Jell-O gelatin for the brain and use 2 canned mushroom caps for the eyes. When the skeleton is in place, cover with another shower curtain. Cut slits in the curtain so the children can reach in and touch the organs without being able to see them through the shower curtain. The children can guess what the organs are. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48030,"Smoked Brisket One 4- to 5-pound brisket 1/2 cup Lotta Bull BBQ Red Dirt Championship BBQ Seasoning, recipe follows 2/3 cup salt 1/2 cup granulated sugar 1/3 cup garlic salt 1/3 cup smoked paprika 8 teaspoons brown sugar 4 teaspoons cracked black pepper 2 teaspoons cumin Instructions: Trim the excess fat from the brisket and trim to a uniform thickness to ensure even cooking.
Sprinkle the Lotta Bull BBQ Red Dirt Championship BBQ Seasoning all over the meat, making sure to evenly coat the entire brisket, and gently rub into the meat. Cover with aluminum foil and let sit out on the counter for 1 hour to allow the seasoning to penetrate.
Preheat a grill or smoker to 300 degrees F. Place the brisket on the grill or in the smoker, and cook over indirect heat until tender, 4 to 5 hours. Cover and let rest for 15 minutes before slicing and serving. Combine the salt, granulated sugar, garlic salt, smoked paprika, brown sugar, black pepper and cumin in a bowl and mix until well blended. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 48031,"Coffee-Rubbed Short Rib with Caramelized Shallot-Blue Cheese Fondue and Crostini 2 tablespoons instant espresso powder 2 tablespoons Aleppo pepper 2 tablespoons dark brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons mustard powder
4/5 teaspoon chili powder 4/5 teaspoon ground ginger One 6-ounce boneless short rib Kosher salt and freshly ground black pepper
Grapeseed oil 1 ounce mirepoix (diced celery, carrot and onion) 2 ounces red wine
8 ounces beef stock
2 florets cauliflower, sliced thin or florets Grapeseed oil 2 cloves garlic, thinly sliced 2 shallots, sliced thin
2 1/2 ounces heavy cream 2 ounces blue cheese crumbles
1 tablespoon thinly sliced green onion, for garnish
Instructions: For the coffee rub: Combine the espresso powder, Aleppo pepper, brown sugar, smoked paprika, mustard powder, cl powder and ground ginger. Mix to blend. For the short rib: Sprinkle the short rib with salt and pepper, and then coat with 1 ounce of the coffee rub. (Reserve the remaining coffee rub for another use.) Refrigerate overnight. In a hot skillet, add a small mount of grapeseed oil and sear the coffee-rubbed short rib on all sides. Remove the short rib from the pan, add the mirepoix, and deglaze with red wine. Cook until reduced by half, 2 to 3 minutes. Add the beef stock, bring to a boil, and then turn down to a simmer. Braise until the short rib is tender, 2 1/2 to 3 hours (longer if needed). Remove the short rib from the braising liquid, and reduce the sauce to 1 ounce. For the fondue: Saute the cauliflower in grapeseed oil until lightly browned, 2 minutes. Add the garlic and shallots; saute until caramelized, another 3 minutes. Add the heavy cream, reduce for 2 minutes to thicken, and then stir in the blue cheese to make a fondue. Add salt and pepper to taste. To plate: Place some cauliflower in the center of a serving plate and spoon over the fondue. Set the braised short rib on the cauliflower; drizzle the reduced sauce over the top. Garnish with green onions. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 48032,"Tiny Pizzas 2 large store-bought pre-baked pizza shells Your favorite jarred tomato sauce 1 pound grated mozzarella cheese Grated Pecorino Romano or Parmigiano-Reggiano, as needed Leaves from 1 large sprig fresh basil Instructions: Preheat oven to 450 degrees F. Cut rounds from pizza dough using a 2-inch round cutter to make tiny individual crusts. Place pizza rounds on a baking sheet, top with sauce, and cover with mozzarella. Sprinkle a light dusting of grated Pecorino or Parmigiano on top. Bake until cheese is perfectly melted, approximately 10 minutes. Cut basil leaves into thin strips and sprinkle on top of pizzas with some more grated cheese before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 48033,"Onion Rings Chicharron 1 large white onion, top and bottom trimmed 1 cup buttermilk
Kosher salt
2 1/2 ounces store-bought chicharrons
1 teaspoon baking powder
3 1/2 cups all-purpose flour, plus more as needed
2 large eggs
1 teaspoon smoked paprika
2 jalapenos, stems removed, sliced in half horizontally 1 large white onion, halved and sliced into 1/4-inch-thick slices
1 quart plus 1/4 cup peanut oil
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/4 cup sweetened condensed milk
4 teaspoons smoked paprika
Instructions: Slice the onion into 1/4-inch rings and separate the rings from each other. Place the onions in a large bowl and cover with the buttermilk, then sprinkle with salt. Let marinate, refrigerated, at least 2 hours or up to overnight, if possible. In a food processor, pulse the chicharrons to a sandy consistency. Add the baking powder, 2 cups flour and a sprinkle of salt to a shallow dish. Add the eggs to another shallow dish and whisk to combine. Mix the smoked paprika and remaining 1 1/2 cups flour with the crushed chicharrons in a third shallow dish. Line a sheet tray with a wire rack. Toss a batch of the marinated onion slices in the flour mixture until they are well coated. Place the flour-coated onions into the egg and coat. Dip the rings into the chicharron mix to coat. Place on the wire rack and repeat with the remaining rings. Reserve, chilled and uncovered, at least 30 minutes or up to 1 hour in the refrigerator. Preheat the oven to 450 degrees F. For the sauce: Add the jalapenos and onions to a 14-inch cast-iron pan or sheet tray. Drizzle with 1/4 cup oil and sprinkle with salt and pepper. Roast until slightly charred, about 10 minutes. Meanwhile, in a nonreactive bowl, mix together the mayonnaise, sweetened condensed milk and smoked paprika until well combined. Transfer the roasted onions and jalapeno to a food processor and process until fully combined. Add this to the mayonnaise mixture and stir until fully combined. Adjust the seasoning as needed. Heat the remaining quart peanut oil in a wide-bottomed pot or fryer to 375 degrees F. Line a sheet tray with a wire rack. Fry the onion rings in batches, being careful not to overload, until golden brown and floating, 3 to 4 minutes. Drain on the wire rack-lined sheet tray and season with salt. Serve hot with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 48034,"Chicken Cacciatore 8 small skin-on, bone-in chicken thighs,trimmed of excess fat (2 to 2 1/2 pounds) Kosher salt 1/4 cup all-purpose flour 2 tablespoons extra-virgin olive oil 1 large onion, cut into wedges 2 sprigs rosemary 1/2 to 3/4 teaspoon red pepper flakes 1/2 cup dry white wine 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1 cup instant polenta Freshly ground pepper Instructions: Rinse the chicken and pat dry; sprinkle with 1 teaspoon salt, then toss with the flour. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down; cover and cook until browned, 5 to 6 minutes per side. Transfer to a plate and set aside. Add the onion, rosemary and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about4 minutes. Add the wine, scraping up any browned bits from the bottom of the pot. Stir in the tomatoes and 1/2 cup water. Return the chicken to the pot, skin-side up. Cover and bring to a rapid simmer. Uncover, spoon the sauce over the chicken and continue simmering until cooked through, about 8 more minutes. Meanwhile, cook the polenta as the label directs; season with salt and pepper. Serve with the chicken. ","[Barolo, Chianti, Tempranillo, Garnacha]" 48035,"Turkey Burgers 1/4 cup Dijon mustard 1 heaping tablespoon clover honey 1 tablespoon fresh orange juice 1/2 teaspoon lemon zest 1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible Salt and freshly ground black pepper 1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled Salt and freshly ground black pepper 8 slices goat cheese, sliced 1/2-inch thick 4 sesame seed hamburger buns, split and lightly grilled Watercress, for serving Instructions: For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48036,"Tofu Subs with Onions and Peppers 1 small onion, halved and thinly sliced
2 bell peppers (1 red, 1 green), thinly sliced
3 tablespoons extra-virgin olive oil Kosher salt 1/2 teaspoon red pepper flakes 1 teaspoon fennel seeds, crushed 10 ounces extra-firm tofu, sliced into 8 pieces and patted dry 4 whole-wheat sub rolls, split 1/3 cup marinara sauce, warmed 2 tablespoons balsamic vinegar Freshly ground pepper 6 cups baby arugula 1 ounce parmesan cheese, shaved with a vegetable peeler Instructions: Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the onion and peppers with 1 tablespoon olive oil on a baking sheet. Season with salt and 1/4 teaspoon red pepper flakes. Bake on the lower oven rack, turning once, until slightly golden, 15 minutes. Meanwhile, line another baking sheet with parchment paper. Combine 1 tablespoon olive oil, the fennel seeds, remaining 1/4 teaspoon red pepper flakes and a pinch of salt in a small bowl. Brush the tofu pieces on both sides with the oil mixture and transfer to the prepared baking sheet. Bake on the upper oven rack until golden, 15 minutes. Brush the roll bottoms with the marinara sauce. Top each with 2 slices tofu, some onion and peppers and the roll tops. Whisk the remaining 1 tablespoon olive oil and the balsamic vinegar in a medium bowl; season with salt and pepper. Add the arugula and toss; top with the parmesan. Serve with the subs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 48037,"White Truffle and Chervil Risotto with a Fondue of Gulf Shrimp 1 tablespoon butter 1 tablespoon olive oil 1 tablespoon shallots, chopped 1 teaspoon garlic, chopped 1 1/2 cups arborio rice 1 bunch fresh thyme, tied in a bundle 1/4 cup white wine 4 cups chicken stock 2/3 cup white truffle butter 3 tablespoons butter 1/4 cup coarsely chopped chervil Gulf Shrimp Fondue, recipe follows 3 grams white truffles, shaved 2 tablespoons olive oil, plus 2 tablespoons olive oil 3 cups shrimp heads 2 ounces lemongrass 1/2 teaspoon fennel seeds 2 tablespoons shallots, plus 1 shallot, minced 4 cups chopped tomato, plus 4 tablespoons peeled, seeded, large dice tomatoes 4 tablespoons dry vermouth 1/4 cup sherry Pinch of cayenne 2 sprigs lemon thyme Water to cover 2/3 pound tail-on gulf shrimp, peeled, deveined and cut in half 3 tablespoons butter 1/2 clove of garlic, crushed 2 tablespoons fines herbs (chervil, parsley, tarragon and chives) Instructions: Melt butter and olive oil in a saucepan, add shallots and garlic and cook over medium-low heat until translucent. Add arborio rice and stir to coat with the butter. Add thyme bundle and white wine and allow liquid to boil. Warm chicken stock in a separate pot and add to rice 1 cup at a time, allowing the liquid to be absorbed slowly, until the rice has reached a tender yet toothsome point. Remove the thyme bundle and stir in the truffle butter, regular butter, and the chopped chervil. Serve with Gulf Shrimp Fondue. Garnish with shaved white truffles. In a saucepan, heat 2 tablespoons olive oil over high heat until smoking. Add shrimp heads and saute until the turn bright red. Add 2 tablespoons shallots, lemongrass, fennel seeds and stir until the mixture smells aromatic. Add sherry and reduce until pan is almost dry. Add vermouth and reduce until the pan is almost dry. Add 4 cups chopped tomato and lemon thyme and lower heat to medium, simmering for 25 minutes. Use a hand held mixer to blend the ingredients and then strain through a fine mesh sieve. Return to stove and reduce until consistency is thicker and set aside. Strain with a fine mesh sieve and reserve. In a saucepan, heat 2 tablespoons olive oil until warm. Add 1 minced shallot and garlic. When translucent, add 4 tablespoons tomatoes and cook over low heat until tomatoes are tender and most of the liquid has evaporated. Reserve. In a saucepan, heat butter until melted. Add shrimp and cook on one side only, until bright red. Remove shrimp from pan and keep warm. Add shrimp stock, stirring with a spoon to deglaze the pan. Add reserved tomato fondue and reduce heat to low. Cook until thickened. At the last minute, add butter to sauce and swirl to incorporate. Finish by adding the shrimp back to the pan, along with fines herbs. Serve alongside or on top of cooked risotto. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 48038,"Ranchero Cubano 4 eggs Butter, for frying 4 corn tortillas 1/2 cup shredded cheddar Canned or homemade black beans Creole sauce, recipe follows 5 garlic cloves, chopped 1/2 green pepper, chopped 1/2 red pepper, chopped 1/2 onion, chopped 1/4 cup olive oil 1 teaspoon chopped fresh oregano leaves 1/2 teaspoon ground cumin 1 (#10)* can tomato sauce 1 (#10)* can water Salt and pepper Instructions: In a large pan, cook eggs in butter sunny-side up or over easy. When eggs are just about done, divide tortillas between 2 plates and top with the cheese. Heat in microwave until cheese is melted. Top each tortilla with an egg and top the whole thing with black beans and Creole Sauce. Saute the garlic, peppers, and onion in olive oil until translucent. Add the remaining ingredients and simmer for about 1/2 hour or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes. It only gets better with age! ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 48039,"Sweet and Sour Eyeballs 1 pound ground beef 1 egg, beaten 3/4 cup plain bread crumbs Salt and freshly ground black pepper Sliced green olives with pimento About 2 tablespoons butter 1/2 cup apricot jelly 1 cup chili sauce Instructions: With a fork or clean hands, gently combine the meat, egg, bread crumbs, salt, and pepper. Shape into 1-inch balls. Press a green olive slice into the ball to make \eyes. Melt the butter in a large saute pan and brown the meatballs on all sides. Drain off the fat. In a bowl, stir together the jelly and chili sauce and pour over the meatballs. Simmer uncovered for 30 minutes over medium to low heat, turning the meatballs regularly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48040,"Carpaccio di Tonno 1/2 pound sashimi grade tuna 1 lemon, juiced 1 orange, juiced 1 tablespoon minced shallots or red onion 1/2 lemon, juiced Extra-virgin olive oil Salt and freshly ground pepper 1 bunch baby arugula, rinsed well Sea salt from Trapani Splash orange-flavored vin cotto Instructions: Thinly slice the tuna and arrange in a shallow dish. Pour the lemon juice and orange juice over it and let marinate at room temperature for 1 hour. Place shallots in a small bowl and whisk in lemon juice and olive oil. Season with salt and pepper. Season arugula with salt and pepper. Mound salad on a platter and arrange the slices of tuna around it. Lightly season both the salad and the tuna with sea salt and add a splash of vin cotto. Mangia. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 48041,"Green Bean Casserole Parisienne 3 cups sliced, fresh green beans 1/2 lemon, thinly sliced 4 tablespoons unsalted butter 2 cloves garlic, minced 1/2 cup diced onion 3/4 cup sliced mushrooms 1 (10.75 oz.) can condensed cream of mushroom soup 1/2 teaspoon dried thyme 1/2 teaspoon black pepper pinch kosher salt 3/4 cup French's Fried Onions 1 cup grated white cheddar or Gruyere cheese Instructions:

1. Pre heat oven to 350 degrees F.
2. Trim green beans and add to a pot of boiling salted water along with sliced lemons. Cook for about 10 minutes until barely cooked. Drain.
3. In a large saute pan, saute onions, mushrooms and garlic in butter 5 to 6 minutes until softened and cooked. Remove from heat.
4. To saute pan, add condensed soup, green beans, seasonings and 1/2 cup of fried onions. Stir to mix
5. Transfer to a buttered 2-quart baking dish. (Can be prepared to here up to 1 day ahead and refrigerated.)
6. Bake for 20 minutes, top with cheese and remaining fried onions. Bake another 10 minutes, or until the casserole is hot and bubbly and the cheese is melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48042,"Orange Bread 1/4 cup unsalted butter, at room temperature 1/4 cup sugar 1/4 cup brown sugar, packed 2 large eggs 1/2 cup orange juice 1/2 teaspoon vanilla 2 tablespoons grated orange zest 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Confectioners sugar, for serving Cranberry butter, for serving (recipe follows) Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48043,"Meringue Mushrooms 4 large egg whites (1/2 cup) 1/4 teaspoon cream of tartar 1 cup sugar (preferably superfine) About 2 teaspoons unsweetened cocoa 2 ounces bittersweet or semisweet chocolate, cut into small pieces Instructions: In a large heatproof bowl, whisk the egg whites, cream of tartar, and sugar together until all of the sugar is moistened. Whisking constantly, set the bowl on direct heat or in a pan of simmering water, until the egg whites are warm to the touch. Remove from the heat and beat at high speed until mixture is very stiff and dull looking. Scrape meringue mixture into pastry bag. Pipe round, button shapes to make mushroom \caps. Pipe pointed \kiss\ shapes about one inch tall to make \stems. Dust with cocoa. Bake two hours in a 200 degree oven until crisp and completely dry. Assemble the mushrooms: Place chocolate in a small bowl. Set bowl in a saucepan of barely simmering water. Immediately turn off heat and stir chocolate until melted and smooth. Spread a little melted chocolate on the flat side of each meringue mushroom \cap. Use a sharp knife to cut off and discard the pointed ends of meringue \stems. Attach stems to caps while chocolate is still soft. Set assembles mushrooms aside until the chocolate has dried and caps and stems are \glued\ together. (Meringue mushrooms may be made 3 to 4 weeks in advance and stored in an airtight container.) ","[Champagne, Moscato, Riesling, Pinot Grigio]" 48044,"Stla? 1/2 cup short- or medium-grain rice 5 cups whole milk 1 cup sugar 1 1/2 teaspoons pure vanilla extract 3 tablespoons cornstarch Ground or chopped pistachios, for sprinkling Instructions: Rinse the rice a few times and put it in a large pot with 2 cups water. Cook over medium heat, stirring occasionally, until the rice is fully cooked and not much water remains, about 25 minutes. Remove from the heat. Position an oven rack in the middle of the oven and preheat to 400 degrees F. Add 4 1/2 cups milk to the rice and stir to combine. Stir in the sugar and vanilla extract. Mix the cornstarch with 1/2 cup water and the remaining 1/2 cup milk in a small bowl or measuring cup. Stir the mixture into the rice and cook over medium heat, stirring often to prevent the bottom from scorching, until the mixture has thickened slightly and the rice is very tender, about 30 minutes (see Cook's Note). Remove from the heat. Place six 6- to 8-ounce ramekins or small oven-safe clay bowls in a large baking dish or roasting pan. Using a ladle, divide the rice pudding among the ramekins, filling them almost to the rim. Fill the baking dish halfway with warm water. Carefully transfer the baking dish to the middle rack in the oven and bake until the tops of the stla? start to caramelize and brown, about 15 minutes. Increase the oven temperature to 475 degrees F and continue to bake until the tops are nicely caramelized and browned in spots, 5 to 10 minutes more. Keep an eye on them since they brown easily. Remove the ramekins to a cooling rack and let them cool completely. Then refrigerate the stla? for at least 3 hours and up to 3 days. Before serving, top each ramekin with pistachios. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48045,"Fregolata: Crumb Cookie (Italy) 1 tablespoon unsalted butter, softened 2/3 cup whole unblanched almonds, toasted (about 3 ounces) 2/3 cup all-purpose flour 1/2 cup sugar 1/4 teaspoon fine salt 1/4 teaspoon ground cinnamon 2 large egg yolks 1/2 teaspoon almond extract 1 to 2 tablespoons whole milk Confectioners' sugar Instructions: Position a rack in the middle of the oven and preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment. Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain. In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk. Add the extract. Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened. (If needed add up to 1 more tablespoon of milk.) Mixture should still be crumbly, but not dry, like a crisp topping. Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round. Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes. For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes. Cool on a rack until easy to handle. Slip the fregolata on the paper onto a rack to cool completely. When cool, sift confectioners' sugar over top. To serve, place a whole almond or overturned demitasse spoon under the center of the fregolata and rap the top with a spoon or the side of a knife to crack into serving pieces. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 48046,"Juice of a Few Flowers 1/2 cup freshly squeezed orange juice (2 oranges) 1/2 cup freshly squeezed pink grapefruit juice (1 grapefruit) 1/4 cup freshly squeezed lemon juice (1 lemon) 1/4 cup freshly squeezed lime juice (2 limes) 1 cup good vodka, such as Grey Goose or Finlandia (optional) Extra lemon juice Granulated sugar Fresh mint sprigs Instructions: Combine the orange juice, grapefruit juice, lemon juice, lime juice, and vodka, if using, in a pitcher. Dip the rim of 6 martini glasses first in a dish with lemon juice and then a dish with sugar. Set aside to dry. When ready to serve, place ice cubes in a cocktail shaker, add the cocktail mixture to fill the shaker three-quarters full, and shake for about 30 seconds. It's important to shake for a full 30 seconds to get the drink very cold and dilute it slightly with the ice. Pour into the sugared martini glasses and garnish with a sprig of mint. Continue filling the shaker with ice and cocktail mixture until all the drinks are poured. Serve ice cold. ","[Prosecco, Sauvignon Blanc, Ros, Cava]" 48047,"Smoky Scalloped Potatoes 3 tablespoons unsalted butter 1 small shallot, finely chopped 4 cloves garlic, minced 1 tablespoon all-purpose flour Kosher salt and freshly ground pepper 3 cups half-and-half 1 to 2 teaspoons smoked paprika 2 1/2 pounds russet potatoes, peeled and thinly sliced 1 cup grated sharp white cheddar cheese 1/3 cup freshly grated parmesan cheese Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish with 1 tablespoon butter. Melt the remaining 2 tablespoons butter in a large saucepan. Once the butter foams, add the shallot and garlic and saute until softened, 3 to 4 minutes. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Season with salt and pepper and add the half-and-half, smoked paprika and potatoes. Bring to a low simmer and cook for 5 minutes. Pour half of the potato mixture into the buttered casserole dish. Shake the pan to arrange the potatoes in a single layer. Sprinkle half of each of the cheeses on top of the bottom potato layer. Add the remaining potatoes and shake again to arrange in a layer. Sprinkle on the remaining cheese, cover with foil and bake 45 minutes, or until bubbling. Remove the foil and place back in the oven for another 15 minutes, or until the potatoes and cheese are golden and browned. Let stand 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48048,"Lobster Taco Al Carbone 2 limes, zested and juiced 1 tablespoon chopped chipotle in adobo puree 2 teaspoons honey 1/4 cup extra-virgin olive oil 3 yellow tomatoes, halved, seeded and diced 1/2 small red onion, thinly sliced 1/4 cup chopped fresh cilantro leaves, plus more for garnish Salt and freshly ground black pepper 2 1/2 pound lobster, parboiled and split in 1/2 lengthwise Canola oil Salt and freshly ground black pepper 3 green onions (dark and pale green part) thinly sliced 8 (6-inch) corn tortillas (wrapped in foil and warmed) 1 1/2 cups shredded Monterey Jack cheese Instructions: Whisk together the lime zest and juice, chipotle, honey and olive oil in a medium bowl. Add the tomatoes, onion and cilantro and mix until combined. Season with salt and pepper, to taste. Heat grill to high. Brush the lobster flesh with some of the canola oil and season with salt and pepper, to taste. Put on the grill, flesh side down, and grill until slightly charred and just cooked through, about 5 minutes. Remove the meat from the shell and coarsely chop. Put the chopped lobster into a bowl, along with the green onions and mix to combine. Put the tortillas on a flat surface and evenly divide the cheese over the surface. Put a few heaping tablespoons of the lobster in the center. Fold the tortillas over, brush the tops with oil and grill, oil side down, until slightly charred, about 1 minute. Brush the top side of the tortillas with oil, flip over and continue grilling until slightly charred and cheese just melts. Arrange the tortillas on a serving platter and garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 48049,"Grits 3 1/2 cups milk 1 cup white grits, not instant 1 teaspoon salt 2 tablespoons unsalted butter 1 cup shredded cheddar cheese Instructions: Combine milk, grits and salt in a saucepan, bring to a boil. Turn heat to low and simmer, stirring constantly, for about 20 minutes or until grits are tender and thick. Remove from heat, stir in the butter and cheese and serve warm.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 48050,"Limoncello Fizz 3 sprigs fresh thyme 2 ounces limoncello liqueur 2 ounces Chardonnay 1 cup ice 1 pasteurized egg white or equivalent egg white substitute 1 teaspoon gin Splash of club soda or seltzer 1 lemon twist Instructions:

1. Place the thyme and limoncello in a glass and mash with a muddler or the handle of a wooden spoon for 2 minutes.
2. Strain the limoncello and pour it into a blender along with the Chardonnay, ice, egg white and gin. Blend until smooth and frothy. Pour into a chilled glass and finish with a splash of club soda. Garnish with the remaining sprig of thyme and a twist of lemon. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 48051,"Pumpkin Pie - Slimmed 3/4 cup all-purpose flour 1/2 cup cake flour 1 1/2 tablespoons granulated sugar 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1/4 cup cold unsalted butter (1/2 stick), diced 1 large egg white 1/4 teaspoon apple cider vinegar 2 tablespoons ice water, plus more as needed Vegetable cooking spray 1 (15-ounce) can pumpkin puree 1 (12-ounce) can evaporated skim milk 3/4 cup dark brown sugar 2 large eggs, lightly beaten 1/4 teaspoon finely grated orange zest 2 tablespoons dark rum 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt Serving suggestion: Wedges of apples, oranges, and pears, and a few cranberries Instructions: To make the crust: In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour. Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes. Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes. Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended. Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48052,"Stu's Baked BBQ Ribs 1/4 cup packed brown sugar 1/4 cup smoked paprika
   1 mounded tablespoon ground black pepper
   1 mounded tablespoon garlic powder
   1 mounded tablespoon onion powder
   Kosher salt 2 racks spareribs
   1/3 cup yellow mustard
   1 cup BBQ sauce
   Instructions: Preheat the oven to 250 degrees F. Line a sheet pan with foil. In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt. Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours. Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious. Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side. ","[Zinfandel, Syrah, Merlot, Malbec]" 48053,"Air Fryer Hash Brown Egg Bites Nonstick cooking spray, for the mold 4 large eggs
   1/4 cup heavy cream
   Kosher salt
   2/3 cup shredded Cheddar
   1/4 cup diced red bell peppers
   1 scallion, white and green parts sliced
   1/2 cup shredded frozen hash browns, thawed Instructions: Spray the cavities of a 7-cavity silicone egg bites mold with nonstick spray. Whisk together the eggs, heavy cream and 1/2 teaspoon salt in a large glass measuring cup until no white streaks remain. Divide the egg mixture, 1/3 cup of the Cheddar, the bell peppers and scallions among the cavities of the mold. Gently stir the mixture in each cavity with a spoon. Transfer the mold to the basket of a 6-quart air fryer, set it to 300F and cook for 3 minutes.
   Meanwhile, combine the hash browns and remaining 1/3 cup Cheddar in a small bowl. Gently top each egg bite with the hash brown-cheese mixture.
   Set the air fryer to 300F and cook for 12 minutes more. The top of each bite should be golden brown and the eggs should be set. Remove the mold and let stand for 10 minutes before popping out the egg bites. Serve warm.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48054,"Lamb Lollipops 12 to 14-ounce lamb racks (4 racks serve 6 persons) Clayton Shurley's Smoked Finishing Salt Clayton Shurley's Powdered Herb Butter Black pepper Olive Oil Chopped garlic Chopped rosemary leaves Instructions: Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary. Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 48055,"Pork-and-Shrimp Chive Dumplings 1/4 cup corn oil, plus more for frying 2 tablespoons finely chopped onion
   7 cloves garlic, minced 2 tablespoons Chinese-style chicken bouillon powder (MSG-free) 1 1/2 tablespoons sugar
   Kosher salt 1 tablespoon finely ground white pepper 1/2 pound boneless pork shoulder, cut into 1/4-inch cubes 14 ounces small shrimp, peeled, deveined and cut in half 1/4 cup potato starch 1/2 cup thinly sliced Chinese chives
   1 1/2 teaspoons toasted sesame oil 42 3 1/2- to 4-inch round potsticker wrappers Instructions: Make the filling: Heat the corn oil in a small saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10 to 15 minutes. Let cool completely. Meanwhile, whisk the bouillon powder, sugar, 1 tablespoon salt and the white pepper in a small bowl. Mix the pork, shrimp and potato starch in a large bowl, then stir in the seasoning mixture. Fold in the chives, sesame oil and the onion-garlic mixture. (Chinese chives, also called garlic chives, have a strong garlic flavor. It's worth seeking them out for this recipe.) Form the dumplings: Spoon about 1 tablespoon of the filling onto a potsticker wrapper. (Keep the remaining wrappers loosely covered with a damp paper towel as you work.) Dip a finger in water and run around the edge of the wrapper, then fold into a half moon; press the edges with your fingers. Transfer to a baking sheet and repeat with the remaining wrappers and filling. Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.
   ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 48056,"Baked Macaroni and Cheese Kosher salt and freshly ground black pepper 8 ounces wagon wheel pasta (about 2 1/4 cups)
12 ounces American or processed cheese, such as Velveeta, shredded or chopped
6 ounces pepper jack cheese, shredded
Two 5-ounce cans evaporated milk
A few dashes hot sauce
1 1/2 cups crushed butter crackers, such as Ritz
Instructions: Preheat the oven to 425 degrees F. Place six 6-ounce ramekins on a baking sheet. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain. Meanwhile, toss the American cheese and pepper jack in a medium saucepan. Add the evaporated milk and some salt and pepper and cook over medium heat, stirring, until smooth and just bubbling. Add hot sauce and season to taste. Stir the cooked pasta into the cheese sauce to coat and divide the macaroni and cheese evenly among the ramekins. Sprinkle the cracker crumbs on top, then bake until the sauce is bubbling and the crackers are golden brown, about 7 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 48057,"Copycat Guacamole Greens 1/3 cup roughly chopped fresh cilantro (lightly packed) 2 tablespoons lime juice (from about 2 limes) 2 teaspoons white wine vinegar 1/4 teaspoon ground cumin Pinch sugar 1/2 small jalapeno, seeded and finely chopped Kosher salt and freshly ground black pepper 1/4 cup grapeseed oil 1/4 small red onion, finely chopped 4 cups mixed greens 1/3 cup shredded skinless cooked chicken breast (rotisserie or leftover) 1/4 cup grape tomatoes, halved Kosher salt and freshly ground black pepper 1/2 small avocado 1/2 lime 6 corn tortilla chips, crushed Instructions: For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.) For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 48058,"Jewel Box Cookies 1 cup plus 2 tbsps. Pillsbury BEST? All Purpose Flour 1/3 cup sugar 1/2 cup butter, softened 1 large egg yolk, beaten 1/2 tsp. vanilla extract 1/4 cup Smucker's? Cherry Preserves, or your favorite jam or preserves Instructions: COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together. SHAPE into small balls using half teaspoonfuls. Place 1-inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes. HEAT oven to 350 degrees F. Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges. For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 48059,"Make-Ahead Paella Casserole 5 tablespoons butter, softened 1/2 cup broken thin spaghetti or orzo pasta 1 1/2 cups long-grain white rice Generous pinch saffron threads 3 to 3 1/2 cups chicken stock All-purpose flour or instant flour, such as Wondra, for dredging 1 1/2 teaspoons smoked sweet paprika 4 boneless, skinless chicken thighs, trimmed of excess fat Kosher salt and freshly ground pepper 5 tablespoons EVOO 8 ounces Spanish chorizo, chopped 3 to 4 cloves garlic, chopped 1 onion, chopped 1/2 cup plus a splash dry sherry One 1-pound, thick center-cut fillet sustainable cod or black cod 1 cup frozen peas, thawed 2 tablespoons chopped fresh thyme 2 roasted red bell peppers, chopped Seafood seasoning, such as Old Bay 1 pound large shrimp, peeled and deveined 1 lemon 1/2 cup roughly chopped fresh flat-leaf parsley Instructions: Cook's Note: To roast bell peppers, arrange them on a baking sheet and broil, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover and let cool. Peel and seed the peppers. Preheat the oven to 400 degrees F. Butter a casserole dish with 2 tablespoons butter. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add the pasta and toast until golden. Stir in the rice and saffron. Add 3 cups stock and bring to boil. Reduce the heat to a simmer, cover and cook until al dente, about 17 minutes. Add an extra 1/2 cup water if the liquid evaporates before the rice is tender. Meanwhile, season some flour with the paprika in a shallow dish. Sprinkle the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat 3 tablespoons EVOO in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides, 12 to 15 minutes. Transfer the chicken to a paper towel-lined plate to rest. Add 1 tablespoon EVOO to the skillet, then add the chorizo and cook until the fat begins to render, about 2 minutes. Add the garlic and onions and cook until soft, about 5 minutes. Deglaze with a splash of sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the peas, thyme and roasted peppers and immediately remove from the heat. Slice the chicken and combine with the rice mixture and chorizo-pepper mixture. Transfer to the prepared casserole dish. Bake until heated through and the bottom is crisp, 30 to 40 minutes. Add a splash of stock, about 1/2 cup, if the top of the casserole dries out too much. Meanwhile, cover the fish with about 1/2 cup kosher salt and let stand for 10 minutes. Rinse and pat dry. Season some flour with seafood seasoning in a small dish. Lightly dredge the fish in the flour and shake off the excess. Heat the remaining 1 tablespoon EVOO in a skillet over medium-high heat. Add the fish and cook until firm and opaque, 5 to 6 minutes, turning once. Transfer the fish to a plate. Add the shrimp to the skillet and cook until pink, 4 to 5 minutes. Add the lemon juice and 1/2 cup sherry, then swirl in the remaining 1 tablespoon butter until melted. Add the parsley. Flake the fish into pieces. Top the casserole with the fish, shrimp and sherry sauce. Divide among plates. Cook's Notes: Always buy seafood within 24 hours of serving. Quick-salting cod with salt is a technique of NYC chef George Mendez. It gives the fish a firmer texture and more pronounced flavor. The casserole can be covered and refrigerated before baking for a make-ahead meal. ","[Chardonnay, Rioja, Garnacha, Pinot Grigio]" 48060,"Muchos Tacos 2 tablespoons olive oil 1 pound (net) cleaned squid and cut into 1/4inch rounds 1 peeled clove garlic, passed through a press 2 to 3 tablespoons Tequila or fresh lime juice 1/2 cup black olives Salt and dried red pepper flakes Mesclun, arugula or watercress salad dressed with cumin vinaigrette citrus salsa, optional: 1 red grapefruit or 2 navel oranges, peeled and cut into supremes mixed with 1/4 cup finely minced red onion and a little bit of olive oil to taste 2 tablespoons oil 8 ounces ground chuck beef 1/2 teaspoon dried oregano 1 teaspoon chili powder 1 cup thawed frozen corn kernels 4 to 6 tablespoons prepared tomato sauce, ketchup or barbecue sauce Salt Sour cream and chopped fresh tomatoes for topping Instructions: Heat the oil in a skillet. When hot add the squid and garlic and saute for 1 1/2 minutes only, stirring continuously, until the squid rings turn opaque. Add the tequila and cook for 30 seconds or until evaporated. Remove from heat and add black olives. Season to taste with salt and crushed red pepper. Set some dressed salad in a heated taco and fill with squid. (To make cumin salad dressing, mix 1/4 teaspoon of ground cumin in your favorite dressing or in a mustard vinaigrette.) You can top this with the citrus salsa if you wish. In a skillet heat the oil. When hot add the ground chuck and saute, stirring continuously until the meat is no longer pink. Drain excess fat. Add dried oregano, chili powder and corn kernels. Stir in tomato sauce, ketchup or barbecue sauce and bring to a simmer. Season to taste with salt. Spoon in the center of the tacos and top with sour cream and chopped tomatoes if the kids like it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 48061,"Chocolate-Hazelnut Brownies 2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon fine salt 1/2 cup chocolate-hazelnut spread, such as Nutella 2 cups sugar 4 large eggs, slightly beaten Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang). Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes. Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 48062,"Chicken Itza 2 1/2 ounces clarified butter 3 1/4 pound chicken, skin on, cut into 4 pieces (2 breasts and 2 legs with thighs attached), boned Salt, to taste White pepper, to taste 2 pellets achiote 1/2 lemon, juiced 4 sheets parchment paper Instructions: Preheat oven to 425 degrees F. Heat 1/8 cup clarified butter in large skillet over medium heat. Lay chicken pieces in pan, skin side down and season generously with salt and pepper. Pour 1 tablespoon clarified butter on top of chicken, increase heat to high and cook, turning once, about 5 minutes per side.
Heat 1/4 cup clarified butter in small skillet and add achiote pieces. Mix together to color butter and strain a little over chicken. Drizzle chicken with lemon juice and stir pan residue.
Brush parchment with a little achiote butter and divide chicken among the 4 pieces of parchment paper. Pour all but a little achiote butter in small bowl and add cube of ice. Stir to solidify. Spread cooled butter over chicken pieces. Fold paper over to form a package. Place into baking dish and brush with last bit of achiote butter. Bake 30 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 48063,"Crushed Yams with Steamed Spinach Water, enough to cover 1 pound yams-white or yellow, peeled and cut into 1 1/2-inch dice Olive oil 1 bunch fresh spinach, cleaned, tough stems discarded Salt and freshly ground black pepper, to taste Instructions: Bring water almost to a boil and add yams. Add a splash of olive oil and salt to taste. Simmer covered until yams are fork tender then drain them. Shortly before yams are done, place spinach leaves over yams and steam until wilted. Drizzle with olive oil, crush with a fork and season, to taste. ","[Chardonnay, Riesling, Gewrztraminer]" 48064,"Lamb Tagine with Dried Figs and Almonds 1/4 cup sesame seeds 1/2 cup sliced almonds 2 tablespoons olive oil 2 1/2 pounds boned lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch cubes Salt and freshly ground black pepper 2 cloves garlic, minced 1 medium onion, chopped 1 teaspoon ground cumin 1 teaspoon ground cardamom 1 teaspoon turmeric 1 teaspoon ground dried chili peppers such as ancho, or chili powder 1 cup dried figs, quartered 4 tablespoons chopped cilantro plus 8 sprigs of cilantro Instructions: Preheat the oven to 350 degrees. Put the sesame seeds on a small sheet pan or pie plate and toast in the oven 6 minutes, remove and place in small dish. Add the almonds to the pan until golden brown. Set aside. Put the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the lamb with salt and pepper. Brown on all sides in 2 batches, about 10 to 12 minutes total. Add the garlic, onions, cumin, cardamom, turmeric, and ground chilies to the lamb. Stir well and reduce the heat to medium-low. Cook for 5 minutes. Add 2 1/2 cups water and bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours, or until the meat is tender. It should be slightly springy, but easy to pull apart with your fingers. Preheat the oven to 425 degrees. Strain the liquid from the stew into a small saucepan or bowl and skim the fat. Check for salt and pepper and keep warm. Mix the meat and figs and spread in a single layer in an ovenproof serving dish. Pour the sauce over the meat and figs and sprinkle with almonds. Bake for 12 minutes, or until crisp and golden. Sprinkle with sesame seeds and chopped cilantro and garnish wiht cilantro springs. Serve from the hot dish. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 48065,"Baking Powder Biscuits 2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1 teaspoon sugar 1 teaspoon fine salt 7 tablespoons cold unsalted butter, sliced 3/4 cup milk 1 tablespoon heavy cream 1 tablespoon melted unsalted butter Instructions: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
In a large bowl, whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture with a fork to make a loose dough.
Turn the dough out onto a well-floured work surface. Pat the dough by hand into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat this folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and place them on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
Make a glaze by mixing the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48066,"Pushable Ros Pops 1 1/2 cup raspberry apple juice Four .25-ounce packets unflavored gelatin (about 3 1/2 tablespoons) 1/4 cup superfine sugar 2 1/2 cups chilled ros wine Six 1/4-inch-thick slices vanilla pound cake or other sturdy plain cake 3/4 cup fresh raspberries Instructions: Pour the juice into a medium saucepan and sprinkle over the gelatin. Let stand until the gelatin is absorbed, 2 to 3 minutes. Add the superfine sugar and heat over low just until the gelatin and sugar dissolve, about 1 minute. Pour the gelatin mixture into an 8-inch square baking dish and stir in the wine. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.) Use one 7 1/4-inch-tall pushable pop mold to cut out 12 thin rounds of pound cake from the slices. Press 1 round in the bottom of each mold. Freeze the molds while the gelatin sets. Fill each mold halfway with the gelatin mixture, then press in 1 or 2 raspberries. Fill the rest of the way with the gelatin mixture, tapping each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Serve. ","[Ros, Prosecco, Lambrusco, Cava]" 48067,"Pier 23 Dungeness Crab Cake 1 cup hot vinegar 1 tablespoon sugar 1 tablespoon salt Celery sticks, for pickling 1 tablespoon hot sauce 1 tablespoon mayonnaise 1 tablespoon whole-grain mustard 1 lemon, zested and juiced, plus lemon wedges, for serving 1/2 bunch scallions, sliced thin
2 tablespoons finely chopped fresh parsley 2 cups panko breadcrumbs 1 1/2 pounds Dungeness crab meat 1 egg white
1/4 cup canola oil 1 cup mixed red and green butter lettuces Pepitas, recipe follows 2 tablespoons champagne vinaigrette Mustard Crema, recipe follows 1 cup pumpkin seeds 1/2 cup canola oil Pinch salt 1 cup mascarpone 1/4 cup whole-grain mustard Zest and juice of 1 lemon 2 tablespoons heavy cream Salt
Instructions: For the pickled celery: Stir together the vinegar, salt and sugar in a small bowl. Add celery sticks, as many as can be covered with the solution. Cover and let cool 1 hour. For the crab cake: Preheat the oven to 350 degrees F. In a bowl add hot sauce, mayonnaise, mustard, lemon zest and juice. Mix thoroughly. Add scallion, parsley and 2 tablespoons finely chopped pickled celery (save the remainder for another use). Mix to incorporate. Add 1/2 cup panko. Mix. Add 1 pound crab meat, being careful not to break apart too much. Place the egg white and remaining 1/2 pound crab meat into a blender. Blend on high, until a smooth paste is achieved. Transfer to the bowl with the crab mixture. Mix to incorporate all. (Mixture should hold together when squeezed in hand. If very wet, add more panko.) Divide evenly into four portions and form into patties. Gently coat in the remaining panko. Set aside until ready to cook. Heat oil in an oven-safe saute pan until hot. Carefully add crab cakes to pan. Sear until well browned, 1 to 2 minutes, then flip and sear other side, 1 to 2 minutes more. Transfer pan to oven and bake for 7 to 10 minutes. Remove pan from oven and place crab cakes on a paper towel-lined plate. In mixing bowl, mix lettuces and Pepitas with champagne vinaigrette. Spoon 2 tablespoons Mustard Crema onto a serving plate. Divide salad among plates. Top each with crab cakes. Serve with lemon wedges. Preheat oven to 350 degrees F. In a small bowl, toss pumpkin seeds with oil and salt. Transfer to a baking sheet and bake until toasted, 10 to 12 minutes. Mix mascarpone, mustard and lemon zest and juice in a bowl until well mixed. Thin with heavy cream until desired consistency. (It should be spreadable and smooth.) Season with salt to taste. Reserve cold until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48068,"Tangy Ground Chicken Pita Pockets 1 tablespoon extra-virgin olive oil 1 bunch scallions (white and green parts separate), thinly sliced 1 teaspoon ground cinnamon 1 teaspoon kosher salt Freshly ground black pepper to taste 2 cloves garlic, minced 2 medium tomatoes, diced 1/4 cup golden raisins 1 pound lean ground chicken 1/4 cup plain low-fat yogurt 1/3 cup pine nuts, toasted 4 (4-inch) whole wheat pitas with pockets, tops trimmed and warmed Suggested servings: sliced tomato and cucumbers Instructions: Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48069,"Northern-Style Ribs 3 racks St. Louis-style ribs (see note, below) 3 tablespoons kosher salt 3 to 4 cups Brother Jimmy's Original BBQ Sauce, recipe follows 2 cups white vinegar 1 1/2 cups Heinz ketchup (if you use another brand, the taste will be different) 1 1/2 cups packed dark brown sugar 2 tablespoons chili powder 1 1/2 teaspoons ground black pepper 1 tablespoon kosher salt Instructions: Prepare your smoker or grill for barbecuing, using the indirect heat setup with a drip pan in place, and preheat to 210 degrees F. Pat the ribs dry, then season with the salt.
Pour some water in the drip pan and place some presoaked wood chunks or a packet of presoaked wood chips directly on the hot coals. Oil the hot grate and place the ribs in your grill or smoker, meat side up. Cover and smoke for a total of 6 hours. After about 5 hours, begin to baste the ribs with the BBQ Sauce about every 20 minutes. The ribs are done when the meat cracks when picked up (with tongs) and they reach an internal temperature of 170 to 180 degrees F.
To finish the ribs, throw them on the grill over direct medium heat to let the sauce caramelize. Baste between turns, and you're done. This is our core sauce based on the western North Carolina style. It's a good idea to keep extra in the fridge because it goes well with everything from fries to chicken fingers. Whisk all the ingredients together in a nonreactive saucepan, place over medium-high heat, and bring to a boil.
Lower the heat and simmer for 15 to 20 minutes, until the sauce just coats the back of a wooden spoon--it's not intended to be overly thick.
Cool and use immediately or store for later use in the fridge, where it will keep for 2 to 3 months.
","[Syrah, Zinfandel, Malbec, Tempranillo]" 48070,"Yellow Finnish Potato with Creme Fraiche and Osetra Caviar 1 medium to large Yellow Finnish potato Gold foil 3 tablespoons creme fraiche Salt and freshly ground black pepper 1 ounce osetra caviar Instructions: Preheat the oven to 400 degrees F. Wash the potato and prick with a fork a few times. Wrap in gold foil. Place in the oven for 40 minutes or until done. Remove from the oven and cut open with a knife. Place the creme fraiche in the center and season with salt and pepper. Top with caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 48071,"Herby Butter Dinner Rolls 4 sticks (1 pound) salted butter 24 frozen unbaked dinner rolls
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons dried thyme
1 lemon, zested
Instructions: Melt 1/2 stick (4 tablespoons) of the butter and brush two 12-cup muffin tins with it. Put the frozen rolls in the cups of the muffin tins. Cover and allow to rise for several hours at room temperature or in the fridge overnight. Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat. Mix in the rosemary, thyme and lemon zest and heat until warmed through. Lightly brush the risen rolls with the butter mixture. Bake the rolls according to the package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top. Dab with more of the butter mixture and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48072,"Sensuous Chocolate Truffles 1 (16-ounce) container chocolate frosting 3/4 cup powdered sugar, sifted 1 teaspoon pure vanilla extract 1/2 cup unsweetened cocoa powder Instructions: Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 48073,"Boozy Peppermint-White Chocolate Iced Mocha 4 ounces brewed espresso 1 ounce coffee liqueur 1 ounce white chocolate liqueur 1/2 ounce peppermint schnapps 6 ounces milk Whipped cream, for serving Crushed candy canes, for serving Instructions: Fill a tall glass with ice. Pour the espresso over the ice. Add the coffee liqueur, white chocolate liqueur and peppermint schnapps and stir. Add the milk and stir. Top with whipped cream and crushed candy canes. Serve immediately. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 48074,"Potato Fans 3 tablespoons butter 1 clove garlic, minced 2 tablespoons finely chopped parsley salt & pepper 4 medium Idaho potatoes Instructions: Preheat oven to 400 degrees. In a small sauce pan melt together the butter, garlic, and parsley. Peel each potato and cut each potato crosswise into 1/4\ slices without slicing all the way through the potato. Place potatoes in baking dish and drizzle with butter mixture. Bake for 1 hour or until golden, crispy and the potatoes have fanned out. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling]" 48075,"Raita 1 quart yogurt, strained 1/4 cup chopped onion 1/4 cup chopped mint 1 lemon, juiced 1 tablespoon olive oil Salt and freshly ground black pepper Instructions: In a large bowl, combine all of the ingredients. Season with the salt and pepper, to taste.
","[Chardonnay, Sauvignon Blanc, Riesling]" 48076,"Spiced Red Lentil Dal 2 tablespoons peanut oil 1 large onion, chopped 1 cup dried red lentils, washed and picked over 2 tablespoons minced fresh ginger 3 cloves garlic, minced (1 tablespoon) 1 tablespoon mustard seeds 2 cloves 1 teaspoon freshly ground black pepper Salt 2 tablespoons cold butter, optional Chopped fresh cilantro leaves, for serving Instructions: Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside. Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes. Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy. Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 48077,"Country Bread Stuffing with Goat Cheese, Kale and Bacon 3 tablespoons unsalted butter, plus more for buttering baking dish 5 tablespoons canola oil 1 large loaf day-old country bread, cut into 1-inch cubes Pinch of red pepper flakes 1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped
1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped 2 large eggs 4 to 7 cups homemade chicken stock 8 ounces goat cheese, cut into small pieces 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped 3 tablespoons finely chopped fresh sage About 1 tablespoon honey, optional Kosher salt and freshly ground black pepper 1 pound double-smoked slab bacon, cut into small strips 2 medium carrots, peeled and finely diced 2 medium stalks celery, finely diced 1 medium Spanish onion, finely diced 3 cloves garlic, finely chopped Instructions: Preheat the oven to 375 degrees F. Butter a large baking dish and set aside. Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat. Add half of the bread cubes and saute until lightly golden brown on all sides, 3 to 5 minutes. Season with salt and pepper and transfer to a baking sheet. Heat 2 more tablespoons of the oil and repeat with the remaining bread. Return the pan to the stove over medium heat. Add the remaining 1 tablespoon oil and the bacon and cook until the bacon is golden brown and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels. Add the butter to the pan with the rendered bacon fat over medium heat. Once melted, add the carrots, celery and onions and cook until soft, about 5 minutes. Add the garlic and pepper flakes and cook for 30 seconds. Add the kale and cook until wilted, about 2 minutes. Remove and cool slightly. Put the bread cubes in a large bowl with the cooled vegetable mixture. In a separate bowl, whisk the eggs until smooth and add to the bread. Add the stock, making sure the mixture is very, very wet. Sprinkle with salt and pepper and fold in the goat cheese, parsley, sage and reserved bacon. Transfer to the prepared pan and add the honey if using. Bake until golden brown and crispy on top and cooked through, about 35 minutes. Remove and let rest 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 48078,"Sharsh's White Bean Chicken Chili 8 to 9 poblano peppers, roasted, peeled and chopped 3 medium onions 1 yellow bell pepper 3 tablespoons olive oil 2 cloves garlic, pressed 1 teaspoon chili powder 1 teaspoon ancho chili powder 5 boneless, skinless chicken breasts, diced 12 to 15 tomatillos, washed, paper-like skins removed 1 quart chicken broth Jalapeno or serrano peppers if needed for spice (poblanos will vary in their heat) Salt and freshly ground black pepper 2 (15-ounce) cans white beans rinsed, drained 1/2 cup chopped cilantro leaves, plus more for garnish Lime slices, for garnish Instructions: Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft. Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier). When cool; peel, seed and dice the poblano peppers. Dice the onions and bell pepper. Heat the oil in a large Dutch oven or kettle. Add onions, yellow bell pepper, poblano peppers, pressed garlic, chili powder and ancho chili powder. Saute this mixture until the onions are tender, 5 to 7 minutes. Add the diced chicken breast and continue to cook until chicken is fully cooked, 10 to 15 minutes depending on the size of your dice. Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product). Add the tomatillos and the broth to the chicken and pepper mixture. After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire). Season, to taste, with salt and pepper. Simmer for 30 minutes to meld the flavors. Add the beans and cilantro, cook a final 5 minutes to heat thoroughly and serve with a garnish of cilantro and lime slice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 48079,"Maple Nut Tart with a Chocolate Whiskey Mousse Nonstick cooking spray 1/4 cup hazelnuts
2 tablespoons granulated sugar
1 sleeve graham crackers
4 tablespoons unsalted butter, melted 1/4 cup packed brown sugar 1 teaspoon vanilla bean paste
Pinch salt
3 large eggs
8 ounces bacon, diced, cooked and drained plus 2 teaspoons reserved grease 1/2 cup maple syrup
1 cup chopped hazelnuts
1 cup chopped pecans
One 8-ounce package cream cheese, softened 3/4 cup heavy cream 3/4 cup confectioners' sugar
1/4 cup cocoa powder
3 tablespoons bourbon
1 teaspoon vanilla bean paste
Pinch salt
1 small block semisweet chocolate, shaved into curls
Mint leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside. For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed. For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans. Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool. For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired. Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 48080,"Harvest Walnut Cookies 1 (18.25-ounce) box white cake mix 1/3 cup vegetable oil 4 tablespoons butter, melted 1 egg, beaten to blend 1 teaspoon pure vanilla extract 3/4 cup chopped walnuts, lightly toasted 1 (18.25-ounce) box devil's food cake mix 1/3 cup vegetable oil 4 tablespoons butter, melted 1 egg, beaten to blend 2 teaspoons pure vanilla extract 3/4 cup chopped walnuts, lightly toasted Instructions: Vanilla Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts. Chocolate Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts. Cookie preparation: Preheat oven to 400 degrees F. Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place 20 balls on an ungreased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes. Transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough, forming about 6 dozen cookies total. Store in airtight container at room temperature up to 2 days, or freeze up to 3 months. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 48081,"Honey Orange Cleanse ? cup (120 ml) orange juice ? (50 g) orange, peeled ? cup (30 g) sliced radishes 1 teaspoon honey or other sweetener, to taste 3 large mint leaves ? cup (120 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 30-45 seconds, or until desired consistency is reached. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 48082,"Three-Egg Omelet 1 green zucchini, sliced lengthwise 1 carrot, sliced lengthwise 1 radish, sliced 2 onions, thinly shaved Zest and juice of 4 lemons Olive oil, for drizzling Freshly ground black pepper 3 eggs Salt White pepper 1 tablespoon butter Pickled vegetables of your choosing, for garnish Instructions: Lay the zucchini, carrot and radish out on a rimmed baking sheet, cover with the onions, sprinkle with the zest and juice and black pepper, and drizzle with olive oil. Let marinate at room temperature for 2 hours.
Crack the eggs into a medium glass bowl, and beat them until they turn pale yellow. Heat a heavy-bottomed nonstick saute pan over medium-low heat; add the butter, and let it melt. Sprinkle the eggs with some salt and white pepper, then grab your whisk and whisk like crazy. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook for up to a minute-don't stir!-or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push 1 edge of the eggs into the center of the pan while tilting the pan to allow the still-liquid eggs to flow in underneath. Repeat with the other edges until there's no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. With your spatula, lift 1 edge of the egg and fold it across and over, so the edges line up; don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
Gently transfer the finished omelet to a plate. Serve with the marinated vegetables, and top with pickled vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 48083,"Root Vegetable Hash with Horseradish Cream 1 tablespoon prepared horseradish 1/2 cup sour cream 1/4 teaspoon kosher salt Pinch freshly ground pepper 4 tablespoons butter, diced 1 onion, sliced thinly, 1 cup (4 ounces) 2 springs fresh rosemary 3 garlic cloves, minced 1 pound Yukon gold or other waxy potatoes, skin on 1 large carrot (2 to 3 ounces) 1 large beet, peeled (4 ounces) 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste. Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute. Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.) Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet. Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Press the hash into an even cake. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute. Divide the vegetable hash among 4 plates and serve warm with the horseradish cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 48084,"Daffodil Driver 1 part apricot nectar 1 shot peach vodka 1/2 shot apricot brandy 1/2 shot orange-flavored liqueur (recommended: Grand Marnier) Orange wheel, for garnish Lemon wheel, for garnish Instructions: To a cocktail shaker filled with ice, add peach vodka, apricot brandy, and Grand Marnier. Shake vigorously and strain into a collins glass filled with ice. Garnish with orange wheel and lemon wheel together. ","[Chardonnay, Moscato, Cava]" 48085,"Spicy Chocolate Bourbon Cupcakes 1 1/3 cups all-purpose flour 3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1 1/2 cups granulated sugar
3 tablespoons unsalted butter, at room temperature
2 large eggs, at room temperature 1 teaspoon pure vanilla extract 1/2 cup milk
1/4 cup bourbon
4 cups confectioners' sugar 2 sticks (8 ounces) unsalted butter, at room temperature
Pinch kosher salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons milk Blue gel food coloring, as needed Gum paste, tinted yellow, for topping Sweetened flaked coconut, for topping Green gel food coloring, for coloring the coconut Red gummy candy, for topping White chocolate, for grating Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 18 cups of two 12-cup muffin tins with cupcake liners. Sift together the flour, cocoa, baking powder, cayenne, baking soda and salt in a medium bowl; set aside. In the bowl of a stand mixer, cream the granulated sugar and butter until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla. Combine the milk and bourbon in a small bowl. Add the flour mixture to the butter-sugar mixture in 3 additions, alternating with the milk-bourbon mixture in 2 additions. Beat the batter until smooth. Using an ice cream scoop, fill each muffin cup two-thirds full with batter. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 17 minutes. Let cool completely, about 30 minutes. For the buttercream frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired. Add a drop or two of blue food coloring to the frosting and mix until the desired color is achieved, adding more drops if needed. For decorating: Roll the yellow gum paste very thin (about 1/8 inch thick or thinner). Using a 1 1/2-inch round cutter, cut 12 rounds from the gum paste. Elevate a wooden dowel or thin-handled wooden spoon on 2 cans or paper cups with notches cut to hold in place. Drape the gum paste rounds over the dowel to dry and form taco shells, about 30 minutes. Fill a pastry bag fitted with a leaf tip (no. 113) with the blue buttercream frosting. Starting in the center of each of 12 cupcakes, while spinning the cupcake, pipe the frosting on a flat angle to the top of the cupcake, moving the bag slightly up and down to form a ruffle. Cover the top of each cupcake completely with frosting. Add the coconut to a small bowl with a few drops of green food coloring. Stir with a fork to distribute the food coloring, adding additional coloring until the desired lettuce color is reached. Snip the red gummy candy into small pieces using kitchen shears to form the tomato salsa. Crumble one of the remaining cupcakes to fine crumbs to form the taco meat. Assemble the tacos by layering each taco shell with some cupcake crumbs, green coconut and red gummy tomatoes. Finish by grating white chocolate over the top of each for a cheese effect. Place one taco on top of each frosted cupcake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48086,"Apple Oatmeal Crisp Cookies 1 cup prepared apple pie filling One 17.5-ounce oatmeal cookie baking mix
Instructions: Line a baking sheet with parchment paper. Break or chop the apples in the filling into bite-size pieces. Scoop heaping tablespoons of the filling onto the lined baking sheet. Place in the freezer until completely frozen, about 1 hour. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Remove the pie filling from the freezer. Slightly dampen hands with cool water and wrap each mound of frozen filling in 2 tablespoons of cookie dough, making sure to completely enclose the filling. Place the cookies on the lined baking sheet spaced about 2 1/2 inches apart, and freeze 15 minutes. Bake the cookies until the edges are golden brown and crispy and the centers still look soft, about 18 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48087,"Carbonara Cacio e Pepe Kosher salt 1 pound creste di gallo pasta or other curved pasta shape
2 tablespoons extra-virgin olive oil
1/3 pound pancetta, diced
1 1/2 teaspoons coarsely ground black pepper
2 cups freshly grated Parmesan, plus more for serving, optional
1 cup freshly grated pecorino
2 tablespoons unsalted butter, at room temperature
2 cups frozen peas, thawed
Instructions: Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes or just 2 minutes under the suggested cooking time. Drain well, reserving 1 1/2 cups of pasta water. Meanwhile, heat a large straight-sided skillet over medium heat. Add the olive oil and pancetta. Cook, stirring often with a wooden spoon, until the pancetta is crisp, about 10 minutes. Add the black pepper and toast, stirring often, until fragrant. Add 1/2 cup of the pasta water to the pan and scrape up all the bits that are sticking to the bottom. Add the cooked pasta and sprinkle with the Parmesan. Add another 1/2 cup of the pasta water and stir to coat all of the pasta with the cheese. Add the pecorino and butter and stir to combine, creating a light, creamy cheese sauce. Add the peas and cook until warmed through. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated Parmesan if desired. ","[Chardonnay, Barolo, Chianti, Rioja]" 48088,"Rachael's Negroni 2 ounces gin, such as Hendrick's 1 to 2 ounces Italian orange-flavored aperitif, such as Aperol 1 ounce sweet Italian vermouth, such as Carpano Antica Lemon peel Ice Instructions: Add the gin, aperitif, vermouth and lemon peel to a cocktail shaker with ice. Shake until blended. Serve neatly in a cocktail glass. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 48089,"Zesty Lime Fish Tacos 1 pound tilapia fillets (about 4) 3 cloves garlic, finely chopped 1/2 cup fresh lime juice (2 to 3 limes) 1/4 cup all-purpose flour 1/4 cup yellow cornmeal 1 (16.3 oz) can Pillsbury(R) Grands!(R) Homestyle refrigerated buttermilk biscuits (8 biscuits) 6 tablespoons canola oil 1 1/2 tablespoons chipotle chiles in adobo sauce (from 7-ounce can), finely chopped Salt and freshly ground black pepper 1/2 cup salsa 1/2 cup sour cream 1 1/2 cups shredded cabbage Instructions: Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits. On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds.
In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean. Heat the same skillet over medium-high heat. Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice.
Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48090,"Tennessee Icebox Cookies 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 16 tablespoons (2 sticks) unsalted butter, softened 2 1/2 cups firmly packed light brown sugar 1 tablespoon vanilla extract 2 large eggs 4 ounces (about 1 cup) coarsely chopped slivered almonds 3 or 4 cookie sheets or jelly roll pans lined with parchment or foil (you will need to cool and reuse them) Instructions: In a bowl, combine the flour, baking soda, and salt; stir will to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until well mixed, about 1 minute, then beat in the vanilla. Beat in the eggs, 1 at a time, beating smooth after each addition. Scrape the bowl and beater well and beat in the flour mixture followed immediately by the almonds. Scrape the dough onto a lightly floured work surface and shape and squeeze it into two rough cylinders, each about 10 inches long and 2 inches in diameter. Roll a piece of parchment or waxed paper around each piece of dough and tighten by pressing it in with the side of a cookie sheet or a piece of stiff cardboard. Chill the dough until firm. Or, at this stage, it can be double-wrapped in plastic, frozen, and kept for up to several weeks. When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Slice the cookies 1/4-inch thick, rotating the roll of dough often as you slice so it doesn't become squashed from the weight of the knife. Arrange the cookies on the prepared pans about 1-inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and have become dull and are firm to the touch. Slide the papers from the pans onto racks. After the cookies have cooled, store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48091,"The Best Focaccia 6 cups all-purpose flour (see Cook's Note) One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
2 1/2 cups warm water (80 to 85 degrees F)
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
1 1/2 teaspoons kosher salt Nonstick cooking spray, for the plastic wrap
Flaky sea salt, for sprinkling
3 tablespoons extra-virgin olive oil
Instructions: For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes. Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
Meanwhile, preheat the oven to 450 degrees F.
Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48092,"Beet and Potato Salad with Blue Cheese Dressing and Dill 2 pounds new potatoes, quartered 3 tablespoons coconut oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 pound beets, peeled and cut into 1/2-inch dice
2/3 cup mayonnaise
1/3 cup buttermilk
2 tablespoons whole-grain mustard
1 cup chopped celery (about 2 stalks) 1/4 cup chopped green onions (just the greens) 2 tablespoons chopped fresh dill
4 ounces blue cheese, crumbled (I like Smokey Blue best)
Instructions: Preheat the oven to 400 degrees F. In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes. Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside. Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48093,"Tomato Bisque 1/4 cup onions, finely diced 1/4 cup celery, finely diced 1 cup oil 1 cup all-purpose flour 2 (16-ounce) cans whole peeled tomatoes 1/2 tablespoons chicken bouillon powder 1 quart heavy cream 1 teaspoon Italian seasoning 1 teaspoon black pepper Instructions: In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48094,"Spicy Guacamole with Jalapeno-Mango and Chips 1 avocado, peeled and pitted 1 cup Jalapeno-Mango Salsa, recipe follows 1/3 cup peeled and diced jicama Kosher salt and freshly ground black pepper Tortilla chips, for serving 2 tablespoons vegetable oil 2 whole jalapeno chiles 2 tablespoons chopped fresh cilantro 2 mangoes, peeled, pitted and diced 1 lime, juiced 1/4 large red onion, minced Kosher salt and freshly ground pepper Instructions: Mash the avocado in a medium bowl. Mix in the Jalapeno-Mango Salsa and jicama. Season with salt and pepper. Serve with homemade or purchased tortilla chips. Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 48095,"Beef Stroganoff Butter and/or olive oil for frying 8 ounces mushrooms, sliced 2 medium onions, diced 1 (20-ounce) sirloin steak, cut into 1-inch strips Flour for dredging 1/2 cup red or white wine, plus more for deglazing pan 16 ounces beef stock 1 pint sour cream 1 tablespoon Worchestershire Salt and pepper Egg noodles or rice as an accompaniment Garnish: parsley Instructions: In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushrooms take a little longer. In a separate pan brown strips of sirloin that have been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf and garnish with parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 48096,"Perfect Chocolate Cake 1 1/2 cups all-purpose flour 1/2 cup alkalized (Dutch process) cocoa powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 1 1/3 cups sugar 2 large eggs, at room temperature 1 cup sour cream 2 sticks (1 cup) soft unsalted butter 1 cup unsifted confectioners' sugar 2 large egg yolks 2/3 cup finely ground blanched almonds 2 1/3 cups all-purpose flour 1 cup seedless raspberry jam Confectioners' sugar Fresh raspberries, optional APRICOT PINWHEELS 3 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon baking powder 1 1/2 sticks unsalted butter Instructions: Set a rack at the middle level of the oven and preheat to 350 degrees F. Butter and flour 2 (9 by 1 1/2-inch) round cake pans. Combine the flour, cocoa, baking powder and baking soda in a mixing bowl and stir well to mix. Sift the dry ingredients onto a piece of parchment or waxed paper and set aside. Beat the butter and sugar together in an electric mixer set at medium speed. Beat in the eggs, one at a time, beating smooth after each addition. Lower mixer speed to low and beat in half the dry ingredients. Scrape bowl and beaters well. Add the sour cream and scrape again, then beat in the remainder of the dry ingredients. Scrape batter into prepared pans and bake cake 30 to 35 minutes, or until well risen and a toothpick or knife inserted into the center of the cake emerges clean. Cool in pans on a rack for 5 minutes, then turn out of pans. Turn cake over again so it stands right side up to finish cooling. Line 2 cookie sheets or jelly roll pans with parchment. For the cookie dough, in a mixing bowl beat butter with an electric mixer set at medium speed until soft and light. Beat in 1 cup sugar and continue beating until sugar is completely incorporated. Beat in yolks, one at a time, beating smooth between each addition, scraping bowl and beaters occasionally. Beat in ground almonds. Sift flour over butter and egg mixture and fold in with a rubber spatula, making sure flour is completely absorbed. Stretch a piece of plastic wrap on a plate or cookie sheet and scrape dough onto wrap. Cover with another piece of plastic wrap and press dough into a 10-inch square, about 1/2-inch thick. Chill dough until firm, about 2 hours. Preheat oven to 350 degrees. Divide dough in quarters and remove one quarter at a time from refrigerator to roll. Place dough on a lightly floured work surface and lightly flour dough. Pound dough gently with rolling pin to soften it and roll dough to an 8-inch square about 3 1/6-inch thick. Cut dough into rounds with a plain 1 3/4- to 2-inch cutter. Arrange rounds on pans, about 1-inch apart, as they are cut. Repeat with remaining pieces of dough, refrigerating scraps between each rolling. After all the dough has been rolled and cut, press scraps together and re-roll them to make more cookie bases. Count bases and make a 1/2-inch hole in half the bases, using a small pastry tube. Place pans of cookies in oven and immediately lower temperature to 325 degrees. Bake the cookies about 20 minutes, until they are pale golden and firm. Cool on pans on racks. To finish cookies, lightly dust the pierced cookie bases with confectioners' sugar. Arrange unpierced bases, upside down, on a clean pan. Bring jam to a simmer in a small saucepan over low heat and allow jam to reduce for a minute or two, until slightly thickened. Gently spoon about 1/4 teaspoon of jam on each unpierced base, spreading it to within 1/8 of an inch of the edge. Top with pierced cookies. Place remaining jam in a small plastic bag and force it into one corner. Snip a small hole in the corner and squeeze a drop of jam into each opening in tops of cookies. Allow jam to dry. To store, arrange cookies in layers with waxed or parchment paper between in an airtight container. Garnish each with a raspberry before serving, if desired. Line 2 cookie sheets or jelly roll pans with parchment. For the dough, combine all the dry ingredients in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add; pulse to mix in finely. Add eggs and pulse to form a ball. Form the dough into a rectangle and wrap in plastic. Refrigerate until needed, up to 2 days. For the filling, rinse, halve and pit the apricots. Sprinkle the cut edge of each with a little sugar. When ready to form the pastries, preheat oven to 350 degrees and set racks in upper and lower thirds. Divide dough in half and roll each half to a 8 by14-inch rectangle. Cut each into 4-inch squares, reserving the left-over pieces of dough. Place the squares of dough on the baking pans and center an apricot, cut side down on each. Make a cut in the corner of each square of dough, through the corner and up to the apricot. Fold over every other slashed corner of dough to meet in the center over the apricot. Egg wash the top of each pastry and cut a 1 1/2-inch disk from the leftover dough to top each pastry. Egg wash the disks on the pastries. Bake the pastries about 20 to 25 minutes, turning them back to front and switching pan positions several times so that they bake evenly. Cool on the pans on racks. To finish the pastries, bring jam and rum to a boil in a saucepan and strain into another pan. Bring to a boil and simmer about 5 minutes, until no longer watery. Paint the top of each cooled pastry with the glaze and sprinkle with the almonds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48097,"Fettuccine with Walnuts and Parsley 12 ounces (3/4 box) whole-wheat fettuccine 2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish 1/4 cup olive oil 5 cloves garlic, minced 1/2 cup low-sodium chicken stock 1/2 cup chopped parsley leaves, plus more for garnish 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 ounce grated Parmesan (about 3/4 cup) 2 cups arugula leaves, gently packed Instructions: Cook the pasta al dente according to package directions, then drain in a colander. Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes. In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese Good source of: Folate, Copper, Magnesium, Calcium ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 48098,"Veggie Lasagna 2 tablespoons unsalted butter 8 ounces zucchini (about 1 medium), sliced into 1/2-inch rounds 8 ounces yellow squash (about 1 medium), sliced into 1/2-inch rounds 1 cup sliced baby bella mushrooms
1 cup spinach
Salt and freshly ground black pepper Cooking spray, for spraying the baking dish 9 lasagna noodles (7 inches by 3 inches), cooked according to the package instructions
One 15-ounce container whole-milk ricotta cheese
Cherry Tomato Sauce, recipe follows 1 cup fresh basil leaves
1 cup shredded mozzarella 2 pounds cherry tomatoes 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh parsley 1 tablespoon olive oil 10 garlic cloves, unpeeled 1 white onion, roughly chopped Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper. Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella. Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes. Preheat the oven to 350 degrees F. Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes. Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Chianti]" 48099,"Coffee Cakes 1 loaf frozen bread dough, thawed 6 tablespoons butter, melted 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup raisins 1/2 cup chopped walnuts Instructions: Roll dough out into rectangular shape a little less than a 1/2 inch thick. Combine sugar, cinnamon, raisins and walnuts. Spread melted butter over dough and sprinkle with sugar mixture. Roll up along the long side of dough. Form into a wreath and pinch ends together. Place on greased baking sheet. Using scissors or a sharp knife slice 3/4 of the way through every 1 1/2 inches. Arrange slices out on sides to form wreath. Cover with damp cloth and let rise in warm place for 45 minutes. Bake at 350 degrees for 45 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 48100,"Super Sloppy Joes 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 1/4 pounds ground beef sirloin 1/4 cup brown sugar 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning 1 medium onion, chopped 1 small red bell pepper, chopped 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 2 cups tomato sauce 2 tablespoons tomato paste 4 crusty rolls, split, toasted, and lightly buttered Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad Instructions: Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand! ","[Merlot, Pinotage, Tempranillo, Garnacha]" 48101,"Triple Chocolate Ice Cream Sandwiches 8 ounces mini chocolate chips 1 1/2 cups finely chopped walnuts, toasted 1 quart chocolate or chocolate fudge ice cream 1 recipe Chocolate Cookies, recipe follows 1 cup vegetable shortening 1 cup packed light brown sugar 3 tablespoons milk 1 teaspoon vanilla extract 1 egg, lightly beaten 1 1/4 cups all-purpose flour 1 teaspoon salt 1/2 cup cocoa powder 3/4 teaspoon baking soda Instructions: On 2 separate plates, spread out the walnuts and the mini chocolate chips. Scoop about 1/3 cup ice cream and press between 2 cooled cookies. Roll half of each sandwich in chips and half in walnuts. Repeat with remaining cookies. Freeze immediately until firm, about 1 hour, and then serve. Position an oven rack in the center of the oven and preheat oven to 375 degrees F. In a medium bowl, using a wooden spoon, mix the vegetable shortening and sugar until light and fluffy. Add the milk and vanilla and mix until smooth. Beat in the egg until incorporated. In a separate bowl, whisk together the flour, salt, cocoa, and baking soda until smooth and combined. Gradually mix the dry ingredients into the wet mixture until fully incorporated. Do not over mix or the dough will become tough. Form about 2 tablespoons of dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Press down lightly and gently round edges. Bake for about 12 minutes, rotating the pan halfway through baking. Remove from oven and let cool completely. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 48102,"Thai Chicken Wraps 2 cup water, plus 1/3 cup 3 tablespoons soy sauce 2 pounds, about 5, bone-in chicken thighs 1/2 cup peanut butter, chunky style 2 tablespoons lime juice 2 teaspoons sugar 1 teaspoon chopped garlic 1/2 teaspoon red pepper flakes 4 large flour tortillas 2 carrots, grated 1 small cucumber, julienned 2 cups shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe) 1/4 cup freshly chopped cilantro leaves Salt and freshly ground black pepper Instructions: In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe. In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring Rolls recipe. Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring Rolls recipe. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48103,"Spicy Swiss Chard 2 tablespoons extra-virgin olive oil Pinch red pepper flakes 2 cloves garlic, minced 1 bunch Swiss chard, stems removed and leaves chopped into thin strips Splash white wine 1 tablespoon sugar Salt Instructions: In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 48104,"Spinach Salad Recipe 2 tablespoons butter 2 tablespoons sugar 1/4 cup pecans, halved 1/2-ounce prosciutto, thinly sliced 4 ounces spinach, stemmed, washed, and dried 2 tablespoons dried cranberries 1/4 cup your favorite salad dressing (recommended: Honey Dijon) 2 tablespoons feta cheese, crumbled Instructions: Preheat oven to 400 degrees F. Melt butter in a small saute pan over medium heat and add the sugar. Stir until sugar is melted and remove from heat. Stir in the pecans and transfer the mixture to a baking sheet. Bake for about 5 minutes until toasted. Lay the prosciutto slices on another baking sheet and bake for 2 to 3 minutes until the prosciutto is crispy. In a large salad bowl, place the spinach, candied pecans, cranberries, and prosciutto. Toss with the dressing and garnish with crumbled feta. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48105,"Lime Cilantro Shrimp Over Black Pasta 2 tablespoons sesame oil 2 tablespoons lime juice 1/2 teaspoon each minced fresh garlic and ginger 1 fresh jalapeno pepper, seeded and minced 1 pound fresh shrimp (8 to 12 ounces net after peeling and deveining) Salt 8 ounces dried or fresh black ink pasta 2 tablespoons vegetable oil 1 cup thawed frozen petite peas 2 tablespoons roughly chopped cilantro leaves Instructions: In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes. While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on. When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry. Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48106,"Beef with Soy Sauce and Ginger 2 (8 ounce/ 225 gram) sirloin steaks Sea salt and freshly ground black pepper 2 pak choy or bok choy (even spinach or any other greens will do) 8 tablespoons soy sauce 1 thumb-sized piece of ginger, peeled 1 chilli, deseeded and finely chopped 1/2 a garlic clove, finely grated 1 lime, juiced Olive oil Instructions: On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes. Now cook your greens in salted boiling water until tender. While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate. ","[Shiraz, Malbec, Tempranillo, Barbera]" 48107,"Focaccia Bread 1 1/2 ounces yeast 2 1/2 pounds flour 3/4 ounce salt 1 tablespoon sugar 1/4 cup fresh rosemary leaves 2 to 2 1/2 cups water (105 to 110 degrees) 1/2 cup extra-virgin olive oil, plus oil to grease pan and brush on top of dough Instructions: Place yeast, flour, salt sugar and rosemary in mixer with bread hook attachment. Make sure that salt is separated by flour. Start mixer on 1st speed to combine dry ingredients. Then, gradually add water, and then add olive oil. Stop mixer to check dough. All the flour should be incorporated. Mix more if necessary. Allow dough to rise again until it has doubled in size (about 30 to 40 minutes). Punch down dough with your hands. Roll dough out with a rolling pin so that it fits the size of the sheet pan, and is about 3/4 inch thick. Lightly oil top of dough with olive oil. Let dough rise again for about 20 minutes. Preheat oven to 425 degrees. Press dimples into dough with fingers and sprinkle with kosher salt. Bake until done (about 20 to 30 minutes or golden brown). ","[Barolo, Barbaresco, Chianti, Tempranillo]" 48108,"Lemon Chicken with Broccoli & Bow Ties 3/4 cup freshly squeezed lemon juice (4 lemons) 3/4 cup good olive oil Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh thyme leaves 2 pounds boneless chicken breasts, halved and skin removed 8 cups broccoli florets (4 heads) 1/2 pound farfalle (bow tie) pasta 2 tablespoons unsalted butter 1/4 cup good olive oil 1 teaspoon minced garlic Zest of 1 lemon Kosher salt and freshly ground black pepper 1/4 cup freshly squeezed lemon juice 1/4 cup toasted pine nuts 1/4 cup freshly grated Parmesan cheese Instructions: For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli. In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 48109,"Salt Baked Chickens with Spring Vegetable and Mushroom Ragout 1/2 cup fleur de sel, to coat 1/4 cup coarse ground black pepper, to coat 4 free range chickens (4 to 6 pounds each) 1 cup canola oil 2 tablespoons butter 5 minced shallots 2 tablespoons minced garlic 1 cup sliced shiitakes 2 cups quartered button or cremini mushrooms 1 cup white wine 1 cup chicken stock 1 tablespoon dark soy sauce 1/2 tablespoon chopped fresh thyme 1 cup shucked English peas, blanched 1 cup shucked edamames, blanched 1 cup shucked favas, blanched 1 cup 1/4-inch diced peeled carrots, blanched 1 cup sugar snap peas, cut into 1/4-inch lengths, blanched 1 tablespoon white truffle oil Salt and black pepper 1/4 cup chopped chives 1 chicken from above, picked off of the bone, skin and all, shredded 3 cups ragout 1/4 cup basil oil, recipe follows 4 small crock pots 4 puff pastry sheets, 3 by 3 inches, docked 3 cloves garlic 1 tablespoon minced ginger 2 limes, juiced 1/2 tablespoon salt 1/2 tablespoon sugar 1 cup canola oil 2 cups Thai basil leaves Salt and black pepper, to taste 1 tablespoon Dijon mustard 1/4 cup balsamic vinegar 1/4 cup rice vinegar 1/2 cup Basil Oil, see recipe above 1/4 cup extra virgin olive oil 1 chicken from above, picked off of the bone, skin and all, shredded 4 cups blanched fusilli pasta 2 large ripe tomatoes, medium dice 1/2 bunch Thai basil, picked, reserve a few tops, for garnish Instructions: Preheat oven to 550 degrees. Mix together the salt and pepper. Rub chicken with oil inside and out, then liberally coat with salt mix. Place chicken, breast-side up, in the oven and cook for about 25 minutes, or until golden brown. The chicken may have to be rotated for even coloring. When chicken is fully browned turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 35 to 45 minutes. Chicken is done when one can move the wing back and forth with great ease. Another test is piercing between the thigh and breast and the juices should run clear. Allow chicken to rest for 10 minutes before serving. For the Spring Vegetable and Mushroom Ragout: In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer, add peas, edamames, favas, carrots, and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives. Using a large platter, serve a large mound of the ragout. Top with 2 chickens and serve family style. Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994 In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible. For the Basil Oil: In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning. Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994 In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor. In a large pasta bowl, plate the entire salad and garnish with basil tops. Yield: 4 servings Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994 ","[Pinot Grigio, Sauvignon Blanc, Chianti, Grenache]" 48110,"Santa Fe Hot and Spicy Chili 3 tablespoons vegetable oil 1 large onion, chopped small 2 teaspoons chopped garlic 1 pound Italian sausage, casing removed 1 pound ground beef 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons salt 2 teaspoons black pepper 2 (16-ounce) cans kidney beans 2 (16-ounce) cans diced tomatoes Instructions: Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Add sausage and ground beef and cook until the meats are brown. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add beans and tomatoes and simmer 30 minutes. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 48111,"Bourbon Pecan Pie 4 tablespoons unsalted butter, cubed 3 1/2 ounces pecan halves or pieces 6 ounces all-purpose flour, plus extra for rolling 1/2 teaspoon kosher salt 2 tablespoons ice water 2 tablespoons bourbon, chilled 3 large eggs 3 1/2 ounces sugar 6 ounces golden syrup 4 tablespoons unsalted butter, melted and cooled slightly 1 tablespoon bourbon 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 8 ounces Spiced Pecans, recipe follows, coarsely chop 6 ounces and leave the remaining 2 ounces whole 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon dried ground orange peel 1 pound pecan halves 4 tablespoons unsalted butter 1/4 cup packed light brown sugar 2 tablespoons packed dark brown sugar 2 tablespoons water Instructions: To make the crust: Chill the butter in the freezer for 15 minutes. Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes. To assemble and bake the pie: Heat the oven to 350 degrees F. Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside. Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours. Line a half sheet pan with parchment paper and set aside. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside. Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes. Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 48112,"Smoked Salmon and Sour Cream Sauce 12 ounces smoked salmon 1 red onion, sliced paper thin 1 tablespoon olive oil 8 ounces lobster stock 3 ounces creme fraiche 3 tablespoons chopped chives Salt and pepper Dill Noodles, recipe follows 2 1/2 cups all-purpose flour 3 large eggs 2 tablespoons olive oil 1 teaspoon fine sea salt 4 tablespoons chopped fresh dill Instructions: Slice salmon paper thin and set aside. Saute onions quickly in olive oil. Add stock and bring to simmer. Remove from heat and whisk in creme fraiche, chives, and season with salt and pepper. Toss sauce with cooked dill noodles and garnish with smoked salmon. In a mixer with the hook attachment mix all the ingredients. Remove from bowl and kneed into a ball. Wrap dough in plastic wrap and refrigerate for 2 hours. Remove dough from cooler and roll out on floured surface until 1/4-inch thick. Roll dough through pasta machine on its thinnest setting. Cut into thin strips and then cook in boiling salted water until al dente (about 2 minutes). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48113,"Mississippi Mud Cake Nonstick cooking spray, for the baking dish 2 sticks (1 cup) salted butter
1/4 heaping cup unsweetened cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract 2 large eggs
One 10-ounce bag mini marshmallows (about 6 cups)
1 3/4 sticks (14 tablespoons) salted butter 6 tablespoons whole milk
1/4 heaping cup unsweetened cocoa powder 4 cups sifted confectioners' sugar
1 cup chopped toasted pecans 1 tablespoon vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray. In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside. In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate. In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler. Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool. For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla. Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]

" 48114,"Roasted Salmon with Creamed Leeks 1 veal knuckle 1 teaspoon tomato paste 1 pound rutabaga, peeled and quartered 2 carrots, roughly chopped 2 stalks celery, roughly chopped 1 large onion, roughly chopped 6 sprigs fresh thyme 1 bottle decent red wine Sea salt and freshly ground black pepper 1 /4 cup unsalted butter 3/4 cup extra virgin olive oil 4 leeks, trimmed, and sliced into 1/4-inch circles 3/4 cup heavy cream 1 whole fillet of salmon, about 3 1/2 pounds, scaled, with the skin attached and pin bones removed 2 shallots, minced 1/2 pound fresh porcini mushrooms, cleaned and sliced 1/2 pound fresh chanterelle mushrooms, cleaned and sliced Instructions: Preheat the oven to 425 degrees F. Place the veal and tomato paste into a deep, oven-proof stock pot. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes. Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes. Remove from the oven and place over a medium flame. Pour in the wine and enough water to cover by 3 inches. Let simmer for 1 1/2 hours, skim any impurities that rise to the surface. When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste. Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame. Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool. Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon. Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil. Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame. Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels. While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large saute pan over a medium flame. Add the shallots, remaining sprig of thyme, and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 3/4 cup of the sauce. Let simmer until the mushrooms absorb the sauce and then season with salt and pepper. Serve the mushrooms with a pinwheel of salmon and additional sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48115,"Shrimp and Spring Vegetable Risotto 3 tablespoons unsalted butter 3 tablespoons fruity olive oil 1/2 cup chopped scallion (white part only) 2 celery stalks, peeled and chopped 1/2 cup (packed) chopped flat-leaf parsley 2 cups ambra rice 4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth 3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths 1 pound medium shrimp, peeled, deveined and cut in half crosswise 3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water 1 to 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped scallion (green part only) 1/2 cup freshly grated Parmesan cheese Instructions: In microwave oven heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes. Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more. Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48116,"Corned Beef Hash 3 tablespoons unsalted butter 1 cup finely chopped red bell pepper 2 cloves garlic, minced 5 cups leftover Corned Beef and Cabbage, well drained, recipe follows 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano