6 tablespoons butter, softened 3/4 cup sugar, plus 2 tablespoons 1 egg, at room temperature 2/3 cup milk, at room temperature 3 ounces cream cheese, softened 1 teaspoon vanilla extract 2 tablespoons mini semisweet chocolate chips 2 tablespoons chopped walnuts Ganache frosting, recipe follows 3/4 cup semisweet chocolate chips 1/2 cup heavy cream 1/2 teaspoon instant espresso powder, optional Instructions: Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside. In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts. Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible). Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack. Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes. Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes. Yield: 1 cup Prep Time: 5 minutes Cook Time: 4 minutes Inactive Prep Time: 5 minutes ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 50590,"Northwest Passage Pizza (Curry Brandade Pizza) 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated) 1 tablespoon salt 1 tablespoon sugar 4 cups all-purpose flour, plus some extra for the dough board 1/4 cup cornmeal, for pizza stones 1 tablespoon grapeseed oil 1 clove garlic, minced 1 small onion, minced 2 pounds halibut fillets Salt and pepper 6 medium potatoes (about 2 1/2 to 3 pounds), peeled, boiled, drained well, and mashed with 6 ounces smoked Norwegian salmon, flaked 3/4 teaspoon curry powder 1 medium red onion, shaved thin with a mandoline 2 tablespoons minced fresh chives Instructions: Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. (\Proofing\ the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour in the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and divide into 6 equally sized balls. Cover with towel and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium- high heat in a large saute pan and saute garlic and onions until the onion begins to turn translucent. Season halibut fillets with salt and pepper and sear each side, leaving each side undisturbed for the first minute to allow the flavors to integrate into the surface of the fish. Cook further until the fish flakes, approximately another 6 to 8 minutes, and let rest. Flake the fish and fold into the mashed potatoes.
Preheat oven to 450 degrees F. On a floured surface, stretch the dough into six 6-inch by 8 inch ovals and shake cornmeal over both sides of the dough. (The crust will be par-\baked\ on both sides on the stovetop before you add the topping to be baked.) In a heavy bottomed 12 inch skillet which has a lid, heat a small amount of oil over medium heat. (Swirl the oil to coat the entire inside of the skillet.) Transfer teach dough oval to the skillet, allowing one side to lightly cook and stiffen up before flipping it over with tongs. When both sides of each oval are par-baked this way, transfer to a pizza stone. Spoon the potato/fish mixture in the center of the now toasted crust, spreading evenly over the surface. Bake in the oven for about 10 minutes until the tips of the mashed potatoes begin to turn golden.
Remove from oven and sprinkle with salmon, curry powder, red onions, and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50591,"Roasted Garlic Bread 1 head garlic 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper One 12-inch baguette, split lengthwise 2 tablespoons grated Parmesan 2 tablespoons coarsely chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Cut the top third off the head of garlic, exposing the tops of the garlic cloves. Put on a piece of aluminum foil, drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes; cool slightly. Unwrap the garlic and pour any garlic-flavored oil from the foil into a small bowl; squeeze the roasted cloves into the same bowl, discarding the papery shells. Add the remaining 2 tablespoons oil and mash with a fork until smooth; season with additional salt and pepper. Put the bread halves on a baking sheet and evenly spread with the roasted garlic mixture. Top with the Parmesan and a few grinds of pepper. Bake until the bread is toasted and the cheese is melted, about 10 minutes. Sprinkle with parsley and cut into pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 50592,"Easter Cookies 2/3 cup flour 1 roll (18 oz.) store-bought refrigerated cookie dough 1 ? cups prepared vanilla frosting Green food coloring 2/3 cup M&M'S? Brand Milk Chocolate Candies for Easter 2 cookie sheet pans Resealable plastic bag Small spatula or table knife Large, round platter Easter Egg or bunny-shaped cookie cutters Instructions: Preheat oven to 350°F. Line the cookie sheet pans with the parchment paper. Knead the flour into the cookie dough until smooth. Roll out the dough to a scant ¼-inch thickness. Cut out 18 cookies, re-rolling the scraps if necessary. Transfer the cookies to the prepared cookie sheet pans. Bake for 12-17 minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely. Spoon the frosting into a resealable plastic bag; snip a corner. Using the photo as a guide, pipe outlines on the cookies, then fill in the outlines with a tight zigzag pattern. Spread the frosting with a small spatula or table knife on about half the cookies to make it smooth. Decorate with M&M'S® Brand Milk Chocolate Candies for Easter to make fun designs ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50593,"Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise 2 small loaves or 1 large loaf pina colada pound cake or vanilla-flavored pound cake 2 sticks unsalted butter, softened, divided Ground cinnamon Ground nutmeg 1/2 pint vanilla ice cream, softened 4 bananas 1/2 orange, juiced 1 cup brown sugar 3 tablespoons good-quality rum 1 cup whipped cream Toasted flaked coconut, for serving Instructions: Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle with cinnamon and nutmeg. Lightly brown the buttered sides in a large skillet while preparing other sides the same way. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom. Peel bananas and set aside. In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies. Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best. Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum. Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]

" 50594,"Strawberry Shortcake 3 pints fresh strawberries 1/2 cup sugar, plus 2 tablespoons 1/3 cup shortening, plus more for greasing 2 1/4 cups all-purpose flour, plus more for dusting 4 teaspoons baking powder 1/4 teaspoon salt 1 egg, lightly beaten 2/3 cup milk 2 cups whipped heavy cream Instructions: Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. Preheat oven to 425 degrees F. Grease and flour an 8-inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake in the preheated oven for 15 to 20 minutes or until golden brown. Remove from the oven and let partially cool in pan on wire rack. Slice partially cooled cake in half, making 2 layers. Place half of the strawberries on 1 layer and cover with the other layer. Top with remaining strawberries and cover with the whipped cream. Slice and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 50595,"The Best Homemade Chocolate Chip Cookies 1/2 cup (1 stick) unsalted butter 3/4 cup packed dark brown sugar 3/4 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 (12-ounce) bag semisweet chocolate chips, or chunks 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1 teaspoon fine salt Instructions: Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. 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, 12 to 16 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 5 days. For a Rocky Road Bar: Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50596,"Savory Stuffed Chicken Breasts 4 skinless, boneless chicken breasts 1/4 cup orange juice 1 tablespoon mustard 1/2 cup white wine 1 teaspoon dried tarragon 4 ounces fresh spinach, washed, stems removed and coarsely chopped 4 ounces Goat cheese or cream cheese, softened
1/2 cup black greek olives, pits removed and chopped 1 teaspoon dried mint 1/2 cup chopped dried apricots Instructions: Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50597,"Potato Pancetta Frittata 2 ounces pancetta, medium diced 1 tablespoon olive oil
7 tablespoons unsalted butter, divided
2 cups Yukon Gold potatoes, 1/2-inch-diced (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 cup whole milk
1/3 cup all-purpose flour
3/4 teaspoon baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 fresh basil leaves, julienned
Instructions: Preheat the oven to 350 degrees F. In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside. Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil. Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50598,"Lobster Tail Cakes 2 16-ounce frozen pound cakes 2 16-ounce tubs white frosting 1 cup assorted yellow jelly beans 1/2 cup sweetened shredded coconut 1 12-ounce bag red candy melts 1 12-ounce bag yellow candy melts 1 tablespoon chocolate syrup 1/4 cup confectioners' sugar 2 to 3 drops yellow food coloring Instructions: Trim off 1 1/2 inches from one short end of each cake, then trim off 3/4 inch from each of the long sides. Round the top edges of the cake with a serrated knife as shown. Make the corn: Round the edges of the 1 1/2-inch pieces of pound cake to look like 2 short pieces of corn. Cover the mini cakes with white frosting, then cover the tops and sides with jelly beans in tight rows. Make the lobster meat: Mix 1/2 cup frosting with the coconut in a medium bowl; set aside.
Make the fins: Melt the red and yellow candy melts together in the microwave. Spoon 10 fin shapes onto a parchment- lined baking sheet. Feather the ends with a toothpick. Chill until ready to use.
Make the shells: Spread some candy melts inside a coated paper or plastic cup to make a wide U shape. Repeat to make 5 more shells. Put the cups in the freezer until the candy is set, 5 minutes. Remove the shells from the freezer and wait a few seconds until they release easily from the cups. Make about 12, in case some break.
Cover the pound cakes with frosting. Carefully arrange the candy shells on top, overlapping them slightly.
Attach the fins to one end of the cakes using more melted candy melts. Paint the shells with a little chocolate syrup so it beads and the shells look speckled.
Put some of the coconut-frosting mixture on the exposed end of each pound cake to look like lobster meat. For the butter, mix the confectioners' sugar with 1 to 2 tablespoons water. Tint with the yellow food coloring. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50599,"Braised Celery with Parmesan 1 head celery with leaves, ribs separated 1 cup chicken broth, low-sodium canned or homemade, or water 2 tablespoons extra-virgin olive oil 8 to 12 whole cloves garlic, peeled 1/2 teaspoon celery seeds, optional 1 sprig thyme, optional Kosher salt Freshly ground black pepper 2 tablespoons freshly grated Parmesan Instructions: Peel the tough, fibrous layers from the outer celery ribs. Split the ribs lengthwise and cut into 2 to 3-inch long pieces. Chop 2 tablespoons of the celery leaves, save the rest for other uses?they are great in salads. Put the celery, broth, olive oil, garlic, celery seeds, and thyme in a medium skillet. Season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust the heat to maintain a gentle simmer. Place a circle of parchment paper directly on the vegetables or set a lid slightly ajar on the skillet. Cook until the celery is tender but not mushy, about 15 minutes. Transfer the vegetables to a serving dish, and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig, and pour the cooking liquid over the celery, sprinkle with the cheese, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 50600,"Chicken Cacciatore 'Trapeze' 1 tablespoon grapeseed oil 1 (8-piece) chicken Salt and freshly ground black pepper 1 large white onion, diced 1 red bell pepper, stem and seeds removed and diced 2 cups white mushrooms (6 ounces), cleaned, trimmed and sliced 1 (29 to 32-ounce) can crushed red tomatoes in puree 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh basil leaves, plus about 6 small sprigs for garnish 1 tablespoon dried Italian seasoning or 1/2 teaspoon dried oregano and 1/2 teaspoon dried thyme and 1 teaspoon dried parsley 2 cups chicken stock 1 cup white rice 1 teaspoon salt 1 tablespoon butter 1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley Instructions: Heat the grapeseed oil in a large saute pan over medium heat. Season chicken with salt and pepper and sear on all sides. Remove briefly to a utility platter. To the same saute pan in which the chicken was cooked, add onion, bell pepper, and mushrooms and saute until the onions become translucent. Add tomatoes, parsley, and basil, Italian seasoning, and return the chicken to the saute pan. Cover and let simmer until the chicken is fork tender, about 25 to 35 minutes.; For the rice:Bring chicken stock to a boil. Add rice, salt, butter and Italian seasoning to the pot of boiling chicken stock, return to a boil, cover and let simmer for 20 minutes. Remove pot from heat and let stand for an additional 5 minutes covered before removing lid. Place some rice in the middle of a serving dish and top with chicken, vegetables and sauce. Garnish with basil sprigs.; ","[Barolo, Barbaresco, Chianti, Rioja]" 50601,"Grits and Greens Casserole Nonstick cooking spray, for spraying the baking dish 2 cups half-and-half
8 cups chicken stock 2 cups grits, such as Quaker Old Fashioned
6 slices bacon, cut into small pieces
1 medium sweet onion, such as Vidalia, finely chopped
One 16-ounce package frozen collard greens, thawed 1 3/4 cups grated Parmesan (6 ounces) 1/2 cup (1 stick) unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded Monterey jack cheese
Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside. In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed. Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander. Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir. Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50602,"White Chicken Stock 2 pounds chicken wings 1 plump 4 pound chicken, ideally free range organic 3 medium onions, peeled and cut into chunks 3 ribs celery, cut into chunks 3 carrots, peeled and cut into chunks 1 whole leek, split lengthwise, washed well and chopped 1 parsnip or small white turnip, chopped Contents of your stock bag (optional, explained below) 2 bay leaves 10 peppercorns Several sprigs of thyme Several sprigs of parsley 1/2 cup dry white wine Instructions: Place chicken wings in bottom of large stockpot. Tie together the legs of the chicken with a piece of kitchen twine. Place whole chicken in pot on top of wings. Scatter remaining ingredients around chicken and pour on the wine. Add cold water to cover chicken generously, by about 3 inches. Bring pot to a simmer over high heat, then skim any foam that may have accumulated on the surface with a ladle and reduce the heat to low. Cook at a bare simmer for 1 hour, skimming foam and fat frequently and regulating the heat so the stock does not boil. After 1 hour, remove the whole chicken and let it cool enough to be handled. Cut apart the chicken and remove the meat; reserve for another use. Throw out large pieces of skin and return the bones to the still simmering stockpot. Continue to barely simmer the stock 2 hours. Strain through a coarse sieve into a large metal bowl and cool 2 hours at room temperature, then refrigerate uncovered until chilled. Cover and store up to 2 days before either using or reducing and freezing. To reduce and freeze, remove any congealed fat from the cold stock then empty it into a large saucepan or Dutch oven. Bring to a boil over high heat then lower heat to medium and reduce stock at a lively simmer until half the original volume. Skim as necessary. When well reduced, allow to cool then pour through fine mesh strainer into small freezer containers, label and freeze. To use, add an equal quantity of water to the thawed chicken stock. Making excellent stock requires paying attention to a few simple rules. To ensure clear stock, use cold water, skim frequently, and never let the stock boil, which would incorporate fat and particles in the liquid. Keep the stock at just barely a simmer so that it smiles, bubbling gently and occasionally. In this manner your chicken meat will be tender and moistly poached as well. Use plenty of aromatic vegetables to give the stock a good flavor base, and use a large stewing hen which has more flavor than younger birds. Extra chicken wings enhance the stock. This recipe yields about 4-6 quarts of stock depending on how rich you like it, as well as a good amount of poached chicken meat. Use it for chicken salad or tacos, etc., or freeze it to use when you reconstitute the broth and turn it into an improvised soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50603,"Fruit Chips 3 tablespoons granulated sugar 1 teaspoon ground cinnamon
1 red apple, sliced 1/8 inch thick
1 green apple, sliced 1/8 inch thick 1 mango, peeled, sliced 1/4 inch thick 1 pineapple, peeled, cored and sliced into 1/4-inch rings Six 4-ounce spreadable cheese cups, such as The Laughing Cow Cheese Cups Original Instructions: Preheat the oven to 200 degrees F. Mix the sugar and cinnamon in a bowl; reserve. Place each type of sliced fruit on a separate silicone-lined baking sheet. Sprinkle with some of the cinnamon-sugar. Bake the apples until the edges curl, about 2 hours. Transfer to a cooling rack. The chips will crisp as they cool. Bake the mango and pineapple slices for 30 minutes, then flip and sprinkle with more cinnamon-sugar. Continue to bake, flipping the mango and pineapple slices every half hour, for 2 1/2 more hours. Transfer to a cooling rack. The chips will crisp as they cool. Serve the fruit chips with the cheese cups. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 50604,"Fresh Mint Iced Coffee 4 fresh mint leaves Ice 1 cup freshly brewed strong coffee 1 tablespoon heavy cream
1 tablespoon Simple Syrup, recipe follows 1 cup sugar 1 cup water
Instructions: Muddle the mint leaves in a large glass. Fill it with ice. Pour in the coffee, heavy cream and Simple Syrup, and give it a little swirl. Enjoy! In a small saucepan, whisk together the sugar and water and bring to boil, stirring often. Remove from the heat and let it cool. Transfer to a container and store in the fridge for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 50605,"Four-Flavor Sheet Pan Pancakes 2 3/4 cups buttermilk 2 large eggs, beaten to blend 1 1/2 teaspoons kosher salt 1 1/2 teaspoons vanilla extract 1/3 cup plus 1 to 2 teaspoons granulated sugar 2 3/4 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1 1/2 teaspoons baking soda 4 tablespoons unsalted butter, melted 2 tablespoons strawberry jam, preferably seedless, warmed 1/2 cup sliced strawberries 1/2 cup chocolate chips 1 banana, halved crosswise and thinly sliced lengthwise 2 tablespoons light brown sugar 1 teaspoon ground cinnamon 3 tablespoons confectioners' sugar Maple syrup and whipped cream, for serving Instructions: Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and 1/3 cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside. Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter. Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries. Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar. Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern. Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes. Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant. Serve the pancakes with maple syrup and whipped cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50606,"How to Make Pressure Cooker Mashed Potatoes | Instant Pot Mashed Potatoes 5 pounds medium russet potatoes, peeled 1 1/2 cups half-and-half, heated 2 sticks (1 cup) unsalted butter, at room temperature 1 cup sour cream
Kosher salt and freshly ground black pepper
Instructions: Set a rack in the bottom of a 6-quart Instant Pot? and add 3 cups water. Stack the potatoes on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes. After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 20 minutes. After 20 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid; transfer the potatoes to a large bowl. Add the half-and-half, butter, sour cream and a large pinch of salt and pepper. Mash with a potato masher until desired texture and smoothness. Season with additional salt and pepper if needed.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50607,"Crispy Duck Laque 1/3 cup fish sauce 1 tablespoon thick soy sauce 2 tablespoons honey 2 teaspoons five-spice powder 1 (5 1/2 pound) Long Island duck 2 ounces fresh ginger, peeled and crushed 4 scallions, trimmed, halved crosswise, and lightly crushed Instructions: Whisk together the fish sauce, thick soy sauce, honey, and five-spice powder in a large dish. Carefully loosen the skin of the duck by gently running your fingers between the skin and the meat, trying not to tear the skin in the process. Place the duck in the marinade and rub the marinade over it, inside and out and between the flesh and the skin. Drain and refrigerate the duck, uncovered turning occasionally, for 24 hours. Preheat the oven to 425 degrees. Place the ginger and scallions in the cavity of the duck, then truss it with kitchen string. With a metal skewer, poke the skin of the duck a few times on the breast and legs. Place the duck, breast side down, on a rack and roast for 45 minutes, basting every 15 minutes. Turn the duck breast side up, and continue roasting until juices run clear, about 45 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 50608,"Hot Honey Peanut Butter Cookies 1 1/2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 3/4 cup hot honey 1 large egg, at room temperature 3/4 cup chunky peanut butter 1 teaspoon vanilla 1/3 cup sugar 2 teaspoons cl flakes 3/4 cup honey roasted peanuts, chopped Instructions: Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, cl flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50609,"Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho 16 extra large, 6 to 8 count, peeled and deveined shrimp Coarse salt 1 lemon, zested and 1/2 lemon, juiced Extra-virgin olive oil, for liberal drizzling 1 package (3/4-pound) chorizo cut into 16 thick slices on an angle (recommended: Gaspar's) 1 generous handful flat-leaf parsley 1 generous handful cilantro leaves 2 cloves garlic, cracked from skin 1 jar piquillo, Spanish roasted peppers - available in most markets, roasted red peppers may be substituted, about 1 cup packed, drained 1 can (28-ounces) fire-roasted tomatoes, diced or crushed 1 small yellow onion, coarsely chopped 1/2 seedless cucumber, peeled, chopped 2 ribs celery from heart, chopped 2 thick slices crusty bread, chopped 1 tablespoons hot sauce (recommended: Tabasco) for medium to spicy heat level, adjust to your own taste Instructions: Preheat grill or grill pan over medium high heat. Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle on extra-virgin olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer. Place 2 tablespoons, a palm full, of parsley on the cutting board with the lemon zest. Add 1/2 palm full of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho. Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth. Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping and dunking. Garnish with reserved parsley, cilantro and garlic mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 50610,"Bloody Mary 1 1/2 ounces vodka 1 teaspoon prepared horseradish, any color 1 teaspoon or 2 splashes Worcestershire sauce 2 dashes Garden Hot Sauce, recipe follows, or hot sauce of your choice 1/2 cup vegetable or tomato juice Creole Seafood Seasoning, recipe follows, or store-bought, to taste 1 medium-sized pickled pepper, skewered with sugar cane or toothpick 1 medium-sized piece pickled okra, skewed with a sugarcane or toothpick 1 1/2 pounds ripe hot peppers (cayenne, jalapeno, or habanero, etc. or a combination) 1 cup kosher salt 3 cups white vinegar Instructions: Place ice cubes in an Old Fashioned glass until it's 2/3 full. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, then let rest in the shaker. Wet the rim of the glass and coat the entire rim with Creole seasoning. Pour the drink back into the glass and garnish with the pepper and the okra. Although at Commander's we use sugarcane for our skewers, out-side of our region you may not be able to buy it very readily, so skewer with toothpicks instead. Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers. Add the vinegar, and puree with a hand blender or in a food processor. Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate. As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor -- at least 2 months, or longer. Use as the hot sauce in many recipes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50611,"Lemon-Pepper Parmesan Asparagus 2 bunches medium asparagus (about 2 pounds), ends trimmed 10 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 large egg in its shell 1 small clove garlic Juice of 1 lemon 2 tablespoons freshly grated parmesan cheese, plus more for topping 1 teaspoon dijon mustard 1/2 teaspoon black peppercorns, crushed Instructions: Preheat the broiler. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet; spread in a single layer. Broil, stirring occasionally, until tender, 4 to 6 minutes. Let cool slightly. Bring a saucepan of water to a boil. Add the egg and reduce the heat; simmer 5 minutes. Drain and transfer to a bowl of ice water. Peel the egg and transfer to a blender. Add the garlic, lemon juice, parmesan and mustard and puree until smooth. With the machine running, drizzle in the remaining 8 tablespoons olive oil and blend until thick and creamy. Stir in the crushed peppercorns. Spoon the lemon-pepper sauce over the asparagus and top with more parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 50612,"Braised Red Cabbage 3 slices maple bacon 1 small shallot, peeled and sliced 1/3 cup balsamic vinegar 1/2 head red cabbage, cored and thinly sliced 1 cup chicken stock Kosher salt and freshly cracked black pepper Instructions: Heat a large Dutch oven over medium-high heat. Add the bacon and the shallot slices and cook until just light golden, about 3 to 4 minutes. Pour in the vinegar, scraping the pan to release any browned bits and simmer for 2 to 3 minutes. Add the cabbage, tossing to coat and soften slightly; pour in the stock and season with lightly with salt and pepper. Reduce the heat to a simmer, cover and cook, stirring occasionally until the cabbage is very soft, about 30 minutes. Remove the lid and cook, stirring occasionally, to allow the moisture to evaporate and cooking liquid to thicken, about 5 minutes. Transfer to a serving dish, top with crumbled bacon and enjoy! ","[Burgundy, Barolo, Tempranillo, Garnacha]" 50613,"Mama's Fried Chicken 1 whole chicken, cut into pieces Buttermilk, to marinate chicken Salt and pepper Self-rising flour, to coat chicken Oil, for frying Instructions: Wash chicken pieces and sprinkle with salt and pepper, to taste. Marinate pieces for 1 hour in buttermilk. Remove chicken pieces 1 at a time from buttermilk, coat with flour, and deep-fry until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 50614,"Chocolate, Banana and Peanut Malted (Sponsored) 1 packet Classic Chocolate Malt Flavor Carnation? Breakfast Essentials Complete Nutritional Drink 1 cup fat free milk ? banana ? cup ice cubes 1 tablespoon creamy peanut butter Instructions: Place milk, Carnation? Breakfast Essentials Drink, banana, ice and peanut butter in blender; cover. Blend until smooth. ","[Merlot, Cabernet Sauvignon, Port]" 50615,"Creamy Corn Polenta 1 1/2 cups polenta or yellow cornmeal 1 cup heavy cream 2 cups milk 4 fresh thyme sprigs 2 cloves fresh garlic, peeled and smashed 1/2 cup chicken stock 1 1/2 tablespoons unsalted butter 1/4 cup freshly grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper Instructions: In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 50616,"Soothing Foot Bath 1 gallon water, divided 1/2 bunch fresh rosemary, about 4 to 5 springs 1/2 bunch fresh thyme, about 10 to 12 springs 1 bunch sage 6 peppermint tea bags 2 lemons, sliced into disks 1 orange, sliced into disks 2 trays ice cubes Instructions: Bring 1/2 gallon water to a boil. Place rosemary, thyme, and sage in a cheesecloth bundle that is tied securely or you can use a clean white 100 percent cotton sock to create a removable herb bundle. Put tea bags and herb bundle in boiling water. Turn the burner off and steep the tea and herbs for 15 minutes. Add lemon and orange disks and transfer to a very clean bucket, large enough to accommodate your feet comfortably. Add 1/2 gallon cold water and the ice cubes. Remove tea bags and herb bundle. Arrange the bucket in front of your most comfortable chair, grab a book or magazine and sit down and let the soothing begin.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50617,"Gratin Dauphinois 3 cups heavy cream 6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife) Salt and freshly ground pepper 1 clove garlic, peeled and halved 1 cup grated Gruyere 2 tablespoons chopped chives, optional Instructions: Preheat oven to 375 degrees F. Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes. Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 50618,"Coyote Bait Hickory Flavored Campfire Seasoning 1 cup table salt 1 teaspoon hickory flavored liquid smoke 3/4 cup ground black pepper 3/4 cup granulated sugar 5 tablespoons granulated garlic 5 tablespoons powdered mustard 4 tablespoons granulated onion 4 tablespoons ground paprika 1 tablespoon flavor enhancer seasoning, such as Accent 1 tablespoon ground red pepper Instructions: Combine the salt and liquid smoke with a whisk in a large mixing bowl. Blend until there are no clumps. Add the black pepper, sugar, garlic, mustard, onion, paprika, flavor enhancer seasoning and ground red pepper. Whisk until thoroughly blended. Place the seasoning in a 1-quart storage container with the lid tightly sealed. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 50619,"Box Grater Salsa 3 large Roma tomatoes 1/4 white onion, peeled
1 jalapeno
1 small clove garlic
1 lime
Kosher salt
2 tablespoons cilantro leaves, chopped
Tortilla chips, for serving
Instructions: Place a box grater inside of a large bowl. Grate the tomatoes on the large holes of the box grater. Pour off any tomato water that accumulates in the bowl. Holding the layers of the onion together, grate the onion on the large holes of the box grater. Grate half of the jalapeno on the second smallest holes of the box grater, scraping out and discarding the seeds as you go. Grate the garlic on the second smallest holes.
Zest the lime into the salsa by grating the peel on the second smallest holes. Slice the lime in half and squeeze the juice into the salsa. Season the salsa with salt.
Stir the cilantro leaves into the salsa and serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 50620,"New Style Hamachi Sashimi with Curry Oil 8 ounces of hamachi (yellowtail), pounded out carpaccio style 1/4 cup chopped chives Fleur de sel (kosher salt could work, but recommend fleur de sel for both taste and texture) Fresh cracked black pepper 1/2 tablespoon ginger julienned super fine Soy syrup, recipe follows 1/4 cup curry oil, recipe follows 2 cups thin soy sauce 1/2 cup brown sugar 1 lime juiced 1/4 cup curry powder Water to make runny paste Pinch of salt 1 cup canola oil Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish. Instructions: Wrap each 2-ounce piece of fish in plastic wrap and pound flat using the bottom of a saute pan. Lay each plate with the carpaccio. Sprinkle with chives, a pinch of salt and black pepper. Drizzle a little soy syrup. In a small saute pan, heat the curry oil very hot. Add the ginger to the pan. Immediately spoon on 1 tablespoon per plate of the hot oil. The fish should sizzle where the oil hits. Serve at once. Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction. Let cool. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 50621,"Grilled Veal Chops with Raw Sauce 4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2 1/2 cup, 10 leaves, fresh basil leaves, torn 1 handful flat leaf parsley, coarsely chopped 1 small red onion, thinly sliced Salt and pepper 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil, divided 4 bone-in rib veal chops about 1 to 1 1/2 inches thick 1 pound fresh spinach, trimmed of thick stems and washed 1/2 cup pitted kalamata olives, roughly chopped Instructions: In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes. Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes. Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 50622,"Welsh Rarebit 3 tablespoons butter 1/4 cup milk 1 pound sharp English Cheshire cheese, aged preferred, grated 1/2 tablespoon dry English mustard Freshly ground black pepper 2 eggs 1/2 cup stout or ale Toasted country bread Several apples or pears and walnut halves as accompaniment Instructions: In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper. In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more. Pour the cheese over the toast. Serve with fruit and nuts. ","[Chardonnay, Riesling, Pinot Gris, Sparkling Shiraz]" 50623,"Pumpkin (Squash) Soup 4 tablespoons butter 1 1/2 pounds butternut squash, peeled, seeded and cut into cubes 1 potato, cut into cubes Salt and freshly ground black pepper 3 cups vegetable broth 1/2 cup heavy cream 1/2 cup freshly grated Parmigiano Reggiano cheese Truffle oil, for drizzling Instructions: In a pot, melt the butter and add the butternut squash, potatoes, and salt and black pepper. Saute for a few minutes. Add the vegetable broth, and cook on high heat for about 5 minutes, or until the potatoes and squash are fork tender.
With a hand blender, puree the squash mixture to the desired consistency, and cook on medium heat for 5 minutes. Add the heavy cream and cook for an additional minute. Remove the soup from the heat. Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil. Serve immediately. ","[Chardonnay, Barolo, Chianti, Riesling]" 50624,"Mint Patty Cakes 3 sticks unsalted butter, cut into pieces 1 cup Dutch-process cocoa powder 3 1/4 cups packed dark brown sugar 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 11/4 cups buttermilk 2 large eggs, at room temperature 2 teaspoons vanilla extract 1 1-pound box confectioners' sugar (about 4 cups) 1/2 cup light corn syrup 1/4 cup vegetable shortening or cocoa butter, softened 2 teaspoons peppermint extract 8 ounces bittersweet chocolate, finely chopped 1/4 cup light corn syrup 1 1/2 tablespoons unsalted butter Instructions: Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix. Divide the batter among the prepared cups, filling each about three-quarters of the way. Bake until the cupcakes spring back when touched, 30 to 35 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely. Make the topping: Beat the confectioners' sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. Gather into a ball, place between two sheets of parchment paper and roll out to 1/4 inch thick (microwave 15 seconds to soften, if necessary). Use a 21/2-inch round cutter or juice glass to cut into disks; reroll the scraps. Place a peppermint disk on top of each cupcake. Make the glaze: Put the chocolate, corn syrup, butter and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine, then cool slightly. Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, at least 20 minutes. Serve cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50625,"Vegetable Saute 1 tablespoon peanut oil, plus 1 teaspoon 2 teaspoons sliced scallions, plus 1 teaspoon 2 teaspoons chopped ginger 1 tablespoon minced garlic, plus 2 teaspoons Pinch red pepper flakes 4 baby carrots, tops removed, halved lengthwise 4 radishes, quartered 4 baby turnips, quartered 2 tablespoons water 4 baby patty pan squash, quartered 1/4 red bell pepper, seeded, cored and cut into strips 1/4 green bell pepper, seeded, cored and cut into strips 1/4 yellow bell pepper, seeded, cored and cut into strips 1 cup Romanesco florets 4 asparagus spears, cut into 1 1/2-inch lengths Freshly ground black pepper 2 tablespoons soy sauce 1/4 cup baby spinach leaves 1 tablespoon cornstarch 1 tablespoon water Instructions: Heat a saute pan over high heat. When the pan is hot, add 1 tablespoon of the oil. Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly. Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat. Add the remaining vegetables and saute for 3 more minutes. The vegetables should be slightly undercooked and still have some crunch. Season with black pepper. Push the vegetables to 1 side of the pan. In the open portion of the pan add another 1 teaspoon of oil. Add another 2 teaspoons of garlic, an additional pinch cl flakes, and remaining 1 teaspoon of the scallions and stir just to soften. Toss everything together with the vegetables. Add the soy sauce and toss to combine. Add 1/4 cup spinach leaves and toss for 1 minute. Dissolve the cornstarch in the water to make a slurry. Add a little of the slurry and bring just to a boil to thicken. Remove from the heat and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50626,"Portuguese Fish Stew 10 pounds mixed fresh fish, include sardines Salt 7 ounces olive oil 6 red onions, thinly sliced 8 cloves garlic, chopped 2 fresh chiles, seeded and chopped Handful parsley, chopped 2 bay leaves 5 pounds tomatoes, peeled, seeded, and cut into small pieces Dash vinegar 8 black peppercorns Dash piri piri sauce Freshly grated nutmeg 3 green peppers, seeded and cut into strips 1 ounce butter 12 slices bread, cut 1-inch thick Instructions: Trim and clean the fish, and salt lightly. Set aside. Pour the olive oil into a large flameproof casserole (preferably earthenware, although this is not essential). Heat, then add the onions and brown. Add the garlic, parsley, chilies and bay leaves, then add the tomatoes and vinegar. Stew for a while, stirring occasionally. Do not allow the ingredients to burn and stick. Pour over a little water and add the peppercorns, piri piri sauce, salt, and nutmeg, to taste. Bring to the boil.
Meanwhile, rinse the fish to remove the excess salt but do not skin or bone. Cut fish into slices (except the sardines, which should be left whole, but decapitated). Add the fish to the stew in layers, with the tougher fish at the bottom. Layer the strips of green pepper between each layer of fish. Put the sardines on the top so that they don't break up.
Spread the butter over the bread. Place the bread over the top of the sardines, buttered side down. Cover and cook over a low heat, shaking the casserole from time to time to prevent sticking; do not uncover. When the contents begin to boil, and the liquid has soaked and covered the bread completely, the dish is ready to serve. Place a slice of bread and a sardine on each plate and ladle over the rest of the stew. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 50627,"Sliced Grilled Portobello Mushroom Sorta-Caesar Salads Extra-virgin olive oil for drizzling, plus 1/3 cup 8 large portobello mushroom caps, brushed clean with a damp towel 1 tablespoons finely chopped rosemary leaves, a few sprigs 1 tablespoon, a palm full, grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 2 crusty semolina rolls or 1/2 small loaf semolina bread 2 cloves garlic, cracked away from skin 1 lemon, juiced 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce, eyeball it 1 teaspoon hot sauce (recommended: Tabasco) eyeball it 2 teaspoons anchovy paste - a must for me, optional for you 3 hearts romaine, chopped 1 cup grated Parmigiano or Romano, a few generous handfuls Ground black pepper Instructions: Heat a grill pan or outdoor grill to medium-high heat. Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side - until dark and tender. Remove the caps and reserve. While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle extra-virgin olive oil over the bread and season with a little pepper then chop bread into cubes. Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup extra-virgin olive oil. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50628,"Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes 2 tablespoons butter 1 pound packaged baby carrots 1 rutabaga, peeled and diced 1 onion, diced Salt and pepper 2 cups chicken or vegetable stock 8 loin lamb chops Salt and freshly ground black pepper 4 medium to large all-purpose potatoes, such as Russet, peeled and cut into chunks Coarse salt, for boiling water 2 cups chicken or vegetable stock 1 head dark curly kale, chopped 2 tablespoons butter 3/4 cup whole milk, eyeball it 1/4 teaspoon ground nutmeg, fresh or grated 1 teaspoon ground thyme 2 scallions, sliced A handful of fresh parsley, chopped Prepared, store bought Irish soda bread or brown bread, warmed, for passing at table Sweet butter, softened, for the bread Instructions: For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside. Preheat broiler to high for lamb. Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash. Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes. Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes. In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste. Serve the chops along with vegetable colcannon. Warm up store-bought Irish soda bread or brown bread with soft, unsweetened butter. The bread makes a nice starter, side or ending to this meal. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 50629,"Dulce de Leche Cake Waffle 1 box your favorite vanilla cake mix (or any other flavors) Nonstick spray 1/2 gallon good-quality dulce de leche ice cream 4 bananas, sliced into 1-inch pieces 1 cup caramel sauce 1 cup toasted chopped walnuts Whipped cream, for garnish Special equipment: waffle iron Instructions: Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top. In a large bowl, add the cake mix and prepare the batter according to the package instructions. Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. When you're ready to serve the waffles, remove from the oven and place 1 onto a warmed plate. Top with 2 scoops ice cream, some bananas, drizzle with the caramel sauce and top with the walnuts and whipped cream. Repeat with remaining ingredients. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup mar" 50630,"Shoe String Fries Vegetable oil, for deep-frying 2 pounds large boiling or baking potatoes, scrubbed Fine salt Instructions: Heat about 2-inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 365 degrees F. Line a pan with paper towels. While the oil heats slice the potatoes into shoestring fries with the thin julienne attachment of a hand-held mandolin or vegetable slicer. Swish the cut potatoes in a bowl of tepid water, and then spin them as dry as possible in a salad spinner. Spread them on towels, and blot with more towels\u2014you want the potatoes bone dry so that they don't spatter in the hot oil. Increase the heat to medium-high, and working in batches, carefully add the potatoes to the oil and fry until brown and crispy, about 4 minutes. Scoop the fries from the oil with a slotted spoon, and drain on the prepared pan. Repeat with the rest of the potatoes, making sure the oil returns to 365 degrees F. before adding each batch. Season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50631,"Midnight Blueberry Muffin Pie 1 1/2 cups all-purpose flour, frozen 8 tablespoons chilled or frozen sweet cream butter 1 tablespoon sugar, chilled plus 1 tablespoon for stars 1/2 teaspoon salt 1 beaten egg yolk 1/4 to 1/3 cup ice water 3/4 tablespoon apple cider vinegar, chilled 1 egg white 1 tablespoon water 4 1/2 cups frozen blueberries 3/4 cup dried chopped sour cherries 1/2 cup white granulated sugar 1 tablespoon lemon juice 1 teaspoon lemon verbena 1 teaspoon almond extract 1 tablespoon butter Dash salt 2 to 3 tablespoons all-purpose flour 2/3 cup plus 2 tablespoons flour 1/3 cup plus 2 tablespoons white sugar 1/4 teaspoon salt 2/3 cup chopped walnuts 5 tablespoons melted unsalted butter, plus 2 tablespoons cold butter, cubed 1/2 teaspoon vanilla Instructions: Preheat oven to 425 degrees F. Place rack on lowest level. Crust Preparation: Pulse flour, butter, sugar, and salt in food processor until butter looks like peas. Whip egg and add egg yolk, water and vinegar. Slowly pour mixture in while pulsing until mixture will hold together when squeezed. Cut off 1/4 for stars, roll into ball and refrigerate. Roll rest of dough immediately out to 13-inch circle, one eighth of an inch thick. Put in a 9-inch pie pan and press sides and bottom toward bottom ridge. Trim overhang to 3/4 of an inch, flute edges. Freeze crust in shell for 5 minutes. Weigh down crust, lined with parchment paper with pie weights (beans etc). Glaze edges with egg white glaze. Bake crust on a baking sheet. Bake on bottom shelf of oven for 15 minutes. Cover sides of crust with foil as soon as they set and start to turn golden. Rotate crust in oven half way through. Remove pie weights from pie shell after 15 minutes. Prick bottom with fork. Glaze bottom and sides with egg white. Bake for 10 more minutes on bottom rack without baking sheet. Star decorations preparation: Roll out remaining crust, cut into decorative star shapes. Glaze with egg mixture, sprinkle with sugar and place on sheet of foil. Bake at 425 degrees F until slightly golden, then remove. Filling preparation: Place blueberries in a medium pot over high heat. Add cherries and sugar. Stir until mixture is thawed and juicy. Add lemon juice, lemon verbena, almond extract, butter and salt and 2 tablespoons flour. Bring to a boil. Reduce heat to low and cook for at least 15 minutes to cook flour and thicken juice. Add additional flour, if needed, to thicken further before putting in pie shell. Remove from heat.
Streusel Preparation: Put flour, sugar, salt in processor and pulse 2 times. Add walnuts. Mix melted butter and vanilla together. Add to processor and pulse. Add cold butter and pulse. Assembly and Baking: Add filling to pie crust and top with streusel. Bake at 425 degrees F on lower third of rack for 25 to 30 minutes or until streusel is browned and set. Rotate pie half way through baking. Remove pie and cool in freezer or on dry ice for 30 to 35 minutes. Decorate top with stars and let sit 2 minutes before cutting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50632,"Very Green Orzotto 2 tablespoons olive oil 4 green onions sliced, green and white parts
2 cloves garlic, minced
1/4 teaspoon red cl flakes
2 cups orzo
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups low-sodium vegetable broth, warm
1/2 pound skinny asparagus, trimmed and cut into 2-inch pieces
1/2 bunch broccolini, trimmed and cut into 2-inch pieces
2 medium zucchini, trimmed, quartered and cut into 2-inch batons
5 ounces frozen green peas
1/2 cup julienned kale (ribs removed) 1/2 cup freshly grated Parmesan, plus more for garnish
Zest of 1 lemon 1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped flat leaf parsley, plus more for garnish Instructions: Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and cl flakes and saute for 30 seconds. Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes. Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes. Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 50633,"Scrap Iron Chef's Bacon 1 cup sugar 1 cup salt 8 ounces molasses 1/2 gallon (2 quarts) water 1/2 gallon (2 quarts) apple cider 2 tablespoons course ground black pepper 1 (5 pound) piece raw pork belly from the loin-end Instructions: In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F. Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days. After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy. ","[Burgundy, Pinot Noir, Chianti, Tempranillo]" 50634,"Waffled Leftover Thanksgiving Brunch 4 1/2 cups crumbled leftover stuffing 1/4 cup chopped fresh parsley 2 large eggs, beaten Vegetable oil, for brushing waffle iron Sliced leftover turkey, gravy and cranberry sauce, for serving
Instructions: Preheat a waffle iron to medium-high. Combine the stuffing, parsley and eggs. Generously brush the top and bottom of the waffle iron with oil. Evenly and firmly pack each section of the waffle iron full with the stuffing mixture. Close and cook until golden and the waffles can easily be lifted out of the waffle iron, 4 to 6 minutes. Meanwhile, heat the gravy in a small saucepan. Once the waffles are ready, top each with as much turkey as you want and close the waffle iron. Cook until the turkey is warmed through, 2 to 3 minutes. Transfer the waffles to 4 plates and top each with as much gravy and cranberry sauce as you'd like. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 50635,"The Best Apple Pie 3 1/2 cups all-purpose flour (see Cook's Note) 2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
3 sticks (1 1/2 cups) chilled unsalted butter, cut into pieces and frozen
1/3 cup chilled vodka
2 tablespoons apple cider vinegar
3 pounds mixed sweet-tart, firm baking apples, such as Pink Lady, Braeburn, Winesap or Granny Smith 2/3 cup dark brown sugar
1/3 cup all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 large egg
3 tablespoons demerara or raw sugar
Instructions: For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl. Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50636,"Almond Cookies 3/4 unsalted butter, softened 1 cup sugar 1 egg 1 tablespoon vanilla 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup coarsely chopped almonds 1/4 cup whole unpeeled almonds 1/4 cup cocoa powder 1/4 cup confectioners sugar Instructions: Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine. Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50637,"Chocolate Lava Cakes Baking spray, for spraying custard cups 1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving Instructions: Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups. Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 50638,"Salmon Chowder with Yukon Gold Potatoes 2 teaspoons olive oil 2 leeks (white part only), rinsed well and chopped 2 cloves garlic, minced 1 teaspoon dried tarragon 2 medium-size Yukon gold potatoes, peeled and cut into 1-inch cubes 4 cups reduced-sodium chicken or vegetable broth 1 1/2 cups leftover salmon broken into pieces 1 (12-ounce) can evaporated fat-free milk or lowfat milk Salt and freshly ground black pepper Instructions: Heat the oil in a large saucepan over medium heat. Add the leeks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and broth and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8 to 10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50639,"Stuffed Sole Fillets with Crab and Grapes 1 pound (1 1/2 cups) crab meat, flaked and free of shell fragments 2 tablespoons minced celery 2 tablespoons thinly sliced green onion 2 tablespoons minced red bell pepper 1/2 cup green California seedless grapes, coarsely chopped 3 tablespoons mayonnaise 1/2 teaspoon \Old Bay\ seasoning salt 1 cup seasoned dry breadcrumbs 1 pound (4, 4 oz. size) sole fillets 1 cup seasoned bread crumbs 2 tablespoons butter 1 tablespoon olive oil em Lemon-Grape Butter Sauce: /em 1/2 cup low sodium chicken broth 1/2 teaspoon lemon zest 1 tablespoon fresh lemon juice 3/4 cup green California seedless grapes 1/2 teaspoon salt 1/4 teaspoon white pepper 1 tablespoon flour 1 tablespoon water 6 tablespoons softened butter Instructions: In medium bowl combine crabmeat, celery, green onions, bell pepper, grapes, mayonnaise, \Old Bay\ seasoning and 1/4 cup breadcrumbs. Stir until combined. Place sole fillets on cutting board. Divide stuffing between fillets and form stuffing into 1/2 inch thick patties in the center of each fillet. Fold fillet around stuffing, so that the ends of the fillet just meet. You should have a bundle that looks like a fish-wrapped crab cake. Dredge each bundle in remaining breadcrumbs and pat lightly to adhere crumbs. In non-stick frying pan heat butter and olive oil over medium-low heat. Place fillets in pan and cover. Cook about 3-4 minutes on each side, until golden brown and cooked through. Top with Lemon-Grape Butter Sauce. To prepare sauce: In small saucepan combine chicken broth, lemon zest, lemon juice, grapes, salt and pepper. Bring to a boil over high heat and cook 2 minutes to reduce slightly. In small bowl combine flour and water and stir until smooth. Stir into sauce over heat and whisk until smooth and thickened. Turn off heat, add butter and whisk again until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 50640,"Cornbread 2 1/4 cups cornbread mix (recommend: Krusteaz Home-Style Cornbread Mix) 2 eggs 1/2 cup whole milk 1/2 cup sugar 3/4 cup creamed corn (recommend: Del Monte) Instructions: Preheat oven to 400 degrees F. Line a 12-cup cupcake pan with 2-inch baking cups Add all ingredients to a stand mixer starting with the dry cornbread. Start mixing on the slowest speed until the mixture reaches a semi-liquid consistency about 3 to 5 minutes. Increase mixing speed to medium and continue mixing until the mixture reaches a uniform liquid consistency (note: some corn kernels will remain visible). The \pancake batter\ cornbread mixture is now ready for baking. Fill baking cups 2/3 full. We use an ice cream scooper for measuring and to help extract the corn kernels. Bake for 25 minutes in a preheated oven or until outer edge of muffin is golden brown. The muffins can be baked a couple of minutes longer to increase the golden brown color to cover the entire top of the muffin. Enjoy with your favorite BBQ sauce or as is, butter is rarely requested! ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 50641,"Pizza Dough Salad Bowl All-purpose flour, for dusting 1 pound store-bought pizza dough
Nonstick cooking spray, for the bowl
3 tablespoons salted butter, melted
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
6 cups chopped romaine lettuce 1/4 cup sliced black olives
1/2 cup green pitted Castelvetrano olives
1/2 cup sliced marinated roasted red peppers
12 slices salami, half cut into strips
6 ounces cubed mozzarella
Fresh basil, for garnish
Instructions: For the bowl: Preheat the oven to 400 degrees F. Lightly dust a work surface with flour. Stretch out the pizza dough to a 12-inch circle. Place a 10-inch metal bowl upside down on a baking tray. Cover the outside of the bowl with cooking spray. Drape the dough over the bowl. (Make sure the dough is not too thin.) Mix the melted butter and garlic powder in a small bowl and brush over the dough, reserving extra. Bake until the dough is golden brown, 20 to 25 minutes. For the dressing: Meanwhile, mix the oil, vinegar, mustard and oregano together in a bowl. Carefully remove the cooked pizza crust from the bowl using a kitchen towel or oven mitts. Brush the inside of the bread bowl with the remaining garlic butter and allow it cool and crisp. For the salad: Add the lettuce, olives, peppers, strips of salami and cubed mozzarella to a bowl. Drizzle over the dressing and toss. Tip into the pizza bowl. Fold the remaining slices of salami into quarters and arrange on top of the salad. Garnish with the basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50642,"Flan de Queso | Cheesecake Flan 2 cups sugar 1/4 cup water 12 ounces cream cheese, at room temperature 3 large eggs, at room temperature 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 1/2 cups milk, at room temperature 1 teaspoon vanilla extract Instructions: Special equipment: 10 (3 1/2-inch) ramekins Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside. Preheat your oven to 325 degrees F. Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes. Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center. Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50643,"Spaghetti with Garlic and Olive Oil Kosher salt 1/4 cup extra virgin olive oil 1/2 pound good quality dried spaghetti 3 garlic cloves, sliced very thinly Pinch of crushed red pepper flakes 2 tablespoons chopped fresh parsley, more to taste (optional) Instructions: Bring a large pot of very well salted water to a boil. Heat the olive oil in a saut pan over medium heat. Start cooking the spaghetti. While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor. When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 50644,"Baked Apple Chips 1/4 cup sugar 1 teaspoon ground cinnamon
3 cups apple peels (from about 10 large apples)
Instructions: Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar and cinnamon in a small bowl. Put the apple peels in a separate bowl and add a few drops of water (this will help the cinnamon sugar stick). Add the cinnamon sugar to the peels and toss to coat. Transfer the peels to the prepared baking sheets, making sure they are in a single layer. Bake until crisp, about 1 hour. Let cool before using a thin spatula to slide them off the parchment. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50645,"Chocolate-Covered Apple Slices 1 cup semisweet chocolate chips 2 tablespoons coconut oil
1 Granny Smith apple
1/4 cup chopped peanuts
1/4 cup shredded coconut
Instructions: Melt the chocolate chips and coconut oil together over a double boiler. Line a baking sheet with parchment paper or wax paper. Slice the apple into 1/4-inch-thick slices. Dip the apple slices one at a time into the chocolate, making sure to coat them evenly. The chocolate should go at least three-quarters of the way up each apple slice. Let the excess chocolate drip off. Press one side of each slice into the peanuts or coconut, and place the slices non-peanut/coconut-side down on the parchment. Place in the fridge or freezer until the chocolate hardens, 10 to 15 minutes. Serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 50646,"Grilled Filet Mignon with Chocolate Coffee BBQ Sauce 4 (6-ounce) filet mignon steaks 2 tablespoons olive oil Salt and freshly ground black pepper 1 tablespoon canola oil 1 small or 1/2 large onion, small dice 4 large garlic cloves, minced 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1 tablespoon unsweetened cocoa powder 1 teaspoon smoked sweet paprika or regular sweet paprika 1 cup plain tomato sauce 1/2 cup firmly packed brown sugar 1 cup brewed coffee, dark roast 1/2 cup red wine vinegar 2 tablespoons Worcestershire sauce 1/4 cup molasses 1 tablespoon yellow mustard Instructions: Preheat the grill to medium heat. Bring the steaks to room temperature, about 20 minutes. Rub the steaks with olive oil and season with salt and pepper, to taste. Set aside. In a medium-size saucepan, melt the butter and oil over medium heat. Add the onion and garlic and saute, stirring frequently, until softened but not browned, being careful not to burn the garlic. Add chili powder, cumin, coriander, cinnamon, cocoa and paprika and cook until fragrant, about 1 minute. Add the tomato sauce and brown sugar and cook, stirring until sugar is dissolved, about 2 minutes. Stir in the coffee, vinegar, Worcestershire sauce, molasses and mustard. Simmer over medium-low heat until the liquid is reduced and the sauce has thickened, about 25 minutes. You may transfer to a blender and process until smooth or leave it natural. Will keep, tightly covered, in refrigerator for up to1 month. Grill the steaks over medium heat until desired doneness. Arrange on serving plates and serve with bbq sauce either on top or on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 50647,"Roasted New Potatoes 2 pounds red potatoes 3 tablespoons olive oil Salt Pepper 1 tablespoon rosemary 2 cloves garlic, minced Instructions: Preheat oven to 375 degrees. Slice potatoes in half and place in 9 by 13 Pyrex baking dish. Drizzle in olive oil and season with salt and pepper. Add rosemary and garlic. Toss to coat. Roast for 30 40 minutes, until golden, crispy and tender. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50648,"Clams Casino Pizza 1 recipe Pizza Dough, recipe follows 2 dozen large hard-shell clams, such as cherrystone or chowder clams 1/2 teaspoon salt 2 bay leaves 1 teaspoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 medium onion, chopped 1 red bell pepper, cored, seeded, and chopped 2 garlic cloves, chopped 2 medium vine-ripe tomatoes, seeded and chopped 2 fresh oregano sprigs, leaves striped from the stem 1 (15-ounce) container ricotta cheese 1/2 pound bacon strips, sliced 1/2 cup freshly grated pecorino 1 handful fresh flat-leaf parsley, chopped 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 Instructions: Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F. Wash and scrub clams well to remove the exterior sand. Fill a steamer or pot with 1-inch of water, add 1/2 teaspoon of salt, and toss in the bay leaves. Heat until the water is simmering and then add the clams. Cover and steam for 5 to 10 minutes until the clams open - discard any that do not. Remove the clams from the shells, coarsely chop them up, and put in a bowl. Add the lemon juice, a drizzle of olive oil, and season with salt and pepper; set aside. Coat a saute pan with 2 tablespoons of the olive oil and place over medium heat. When the oil gets hazy, add the onion, bell pepper, garlic, tomatoes, and oregano. Cook and stir until the vegetables have cooked down and are really soft, about 10 minutes; season with salt and pepper. Remove from the heat. Spread the ricotta evenly on the crust with a back of a spoon. Scatter the chopped clams all around and top with the sauteed red pepper mixture. Distribute the pieces of bacon on top. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly. Before cutting the pizza into slices, drizzle with olive oil, grate pecorino on top, and shower with chopped parsley. 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, turn 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. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F. 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 10 minutes so it will be easier to roll out. Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough. Yield: 3 pizza crusts ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 50649,"NY Strip au Poivre 1/2 cup green peppercorns in brine, smashed 2 tablespoons coarse black pepper 4 tablespoons olive oil, for frying 6 (16-ounce) center-cut NY strips 1/4 cup fine diced shallots 2 tablespoons all-purpose flour 1 1/2 cups brandy 2 cup strong beef stock 1/4 cup heavy cream 2 tablespoons fresh chopped parsley leaves Instructions: Smash green peppercorns on a cutting board with the side of a knife. Add to small bowl and mix with the coarse black pepper. Smear peppercorns on both sides of all 6 steaks. In a large saute pan over high heat, add oil. Sear steaks for 4 minutes on each side, until well caramelized and peppercorns begin to crust. Remove from pan. Add shallots to pan to caramelize while scraping the bottom. Add the flour and cook for 3 minutes while stirring until pasty, making a roux. Remove pan from flame. Add the brandy. Add the beef stock and heavy cream. Stir. Allow to simmer and cook until sauce thickens. Drizzle steaks with sauce and garnish with parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 50650,"Shrimp Boil 1/2 cup seafood seasoning 1/4 cup Cajun spice 1 pound small red potatoes 2 ears yellow corn, cut in half 1 cup thin sliced red onion (1/6-inch half rounds) 1 pound andouille sausage, cut on bias 1/4-inch thick 1 pound shell-on shrimp (21 to 26 count) 1 pound butter, melted Instructions: Over high heat, bring 2 gallons water, 1/4 cup seafood seasoning and 1/8 Cajun spice to a boil. Add the potatoes and corn and cook until potatoes are soft to the touch, 15 to 18 minutes. Next, add the onions and continue to cook for 2 minutes. Next, add the sausage and shrimp and cook until the shrimp are bright pink, a final 3 to 5 minutes. Remove from the water with a strainer.
Next, in a large bowl, blend the remaining 1/4 cup seafood seasoning, 1/8 cup Cajun spice with the butter. Whisk together and toss with the cooked boil, tossing to well coat. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50651,"Air Fryer Latkes 3 russet potatoes (about 1 3/4 pounds), peeled 1 small white onion 1/4 cup matzo meal 1 teaspoon kosher salt 1 large egg, beaten 2 tablespoons vegetable oil 2 tablespoons chopped fresh chives Flaky sea salt Applesauce and sour cream, for serving Instructions: Grate the potatoes and onion on the large holes of a box grater. Lay cheesecloth (or a kitchen towel) over a mixing bowl, transfer the potatoes and onions to the center of the cloth and twist to create a pouch. Squeeze tightly to wring out as much liquid as possible from the mixture. Discard the liquid. Put the potato mixture in the bowl and sprinkle with the matzo meal and kosher salt. Add the egg and mix to combine. Set aside for 15 minutes for the matzo to hydrate. Line the bottom of the basket of a 6-quart air fryer with parchment and brush with the oil. Scoop the potato mixture into balls using a 2-ounce scoop, pressing the mixture against the sides of the bowl to squeeze out any excess liquid. Flatten each ball between the palms of your hands to form a thin patty. Place the patties onto the oiled parchment. Brush the top of the latkes with oil. Air fry at 400 degrees F until the latkes are light golden brown on top and just crisp at the edges, 8 to 10 minutes, then flip. Brush with more oil and continue to air fry until the latkes are golden brown and crispy, 8 to 12 minutes more. Sprinkle the latkes with the chives and flaky sea salt. Serve warm with applesauce and sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50652,"Broccoli Rabe with Black Bean Sauce 1 pound broccoli rabe, rinsed and trimmed 1/4 cup water 1/2 cup black bean garlic sauce (recommended: Lee Kum Kee) 1 teaspoon sesame seed oil 2 tablespoons honey Instructions: Place broccoli rabe in a large microwave-safe bowl with 1/4 cup water. Cover with wet paper towel. Heat on HIGH for 6 to 8 minutes, until tender, but crisp. In a small saucepan, over medium-high heat, combine remaining ingredients. Heat through, about 1 to 2 minutes. Remove broccoli rabe from microwave and drain water. Add black bean sauce and toss in a bowl. Serve warm. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]" 50653,"Pumpkin Soup 1 can pure pumpkin 1/2 sauteed onion Garlic powder Pinch cinnamon 1 can chopped tomato 1 cup heavy cream Red pepper flakes Salt and pepper Instructions: Place all ingredients in a pot and cook for 30 minutes on medium heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 50654,"Eggs In Purgatory 2 tablespoons (30 milliliters) olive oil 3 garlic cloves, thinly sliced 3 anchovy fillets 1/2 teaspoon crushed red pepper flakes 2 tablespoons (30 milliliters) white wine, optional 2 cans (398 milliliters/13.45 ounces each) whole cherry tomatoes 1 tablespoon finely chopped flat leaf parsley 1 tablespoon finely chopped basil Kosher salt Freshly ground black pepper 4 to 8 eggs Extra virgin olive oil, for serving Parmigiano-Reggiano cheese, for serving Fresh basil leaves, for serving Crusty bread, for serving Instructions: Heat the olive oil in a large skillet over medium heat. Add the garlic, anchovy fillets and red pepper flakes. Cook for 1 to 2 minutes, stirring frequently, just until the garlic is softened and the anchovies have broken down. Stir in the wine, if using, cook 1 minute. Add the tomatoes. Bring to a simmer and cook for 10 to 15 minutes, until thickened. Add the parsley and basil and season to taste with salt and pepper. Using a spoon, make slight wells in the tomato sauce and crack an egg into each. Cover with a tight-fitting lid, turn the heat down to medium-low and cook until the whites are firm and the yolks are runny, 4 to 6 minutes. Drizzle with extra virgin olive oil, grate over some Parmigiano-Reggiano and scatter with basil. Serve immediately with hunks of crusty bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50655,"Witch Finger Cookies Vegetable oil cooking spray 2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
28 large sliced almonds
1/2 cup raspberry jam
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms. Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely. In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50656,"Creamy Baked Macaroni and Cheese with Kale and Mushrooms Kosher salt 1 pound elbow macaroni 1/4 cup plus 3 tablespoons extra-virgin olive oil 12 ounces shiitake mushrooms, stems discarded, sliced 1/4 inch thick 1 large bunch of kale, stems discarded, roughly chopped (about 8 cups) 4 cloves garlic, minced Freshly ground black pepper 2 1/2 cups half-and-half 1/8 to 1/4 teaspoon cayenne pepper 1 pound cream cheese, room temperature 8 ounces sharp Cheddar, shredded (about 3 cups) 3 ounces Gruyere, shredded (about 1 cup) 1 cup panko bread crumbs Instructions: Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside. Heat a large saucepan over medium-high heat. Add 3 tablespoons of the olive oil and the shiitake mushrooms and cook, stirring constantly, until the mushrooms are lightly browned in spots and softened, 4 to 6 minutes. Lower the heat to medium and add the kale, garlic and 1/2 cup of water, scraping up any browned bits at the bottom of the pan with the back of a wooden spoon. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cook until the kale is wilted but still crisp-tender, about 3 minutes. Remove the vegetables to a bowl and set aside. Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved vegetables. Season to taste with additional salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50657,"Red Peppers Stuffed with Corn and Fresh Mozzarella 2 red bell peppers, halved lengthwise 2 tablespoons butter 1 bunch scallions, including the firm greens, thinly sliced 2 1/2 to 3 cups kernels from 5 ears of corn 2 tomatoes, peeled, seeded, and diced 1 fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Monterey jack 2 tablespoons finely sliced basil leaves 2/3 cup fresh bread crumbs Salt and freshly milled pepper Paprika Instructions: Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers. If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside. Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 50658,"Chicken Jalape?o Popper Melt 8 jalape?os, halved, seeded and ribs removed 1 tablespoon olive oil
Kosher salt and freshly ground black pepper 8 thick slices country white bread
1 cup shredded Oaxaca cheese 1 cup tortilla chips
2 cups shredded rotisserie chicken (white and dark meat)
1 stick (8 tablespoons) unsalted butter, at room temperature Instructions: Preheat the oven to 425 degrees F. Toss the jalape?o halves on a baking sheet with the olive oil and season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside. Heat a griddle or nonstick skillet over medium heat. On each of 4 bottom slices of bread, layer about 2 tablespoons shredded cheese, then 4 jalape?o halves, then about 4 chips, then 1/2 cup of the chicken and then the remaining cheese. Top each with another slice of bread. Spread both sides of the sandwiches with the butter. Cook the sandwiches, doming them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. Cut in half and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 50659,"Focaccia Lobster Rolls 1/4 cup fresh tarragon leaves 1/4 cup roughly chopped fresh chives 1 lemon, zested 1/4 cup lemon juice 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup mascarpone cheese 1/4 cup cream 1 pound cooked lobster tails (or prawns), cut into large cubes 4 pieces focaccia bread (about 4 by 5 inches each) Instructions: Place the tarragon, chives, lemon zest, lemon juice, garlic, salt, and pepper in a blender and blend until the herbs are minced and the ingredients are combined. With the machine running, add the olive oil. Add the mascarpone cheese and cream and blend until mixed. Transfer the lobster to a medium bowl. Add the herb sauce and stir to coat. Divide the lobster mixture among the sandwiches and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 50660,"Shrimp Tacos With Mango Slaw 3 tablespoons mayonnaise 1 to 1 1/2 teaspoons Sriracha or other Asian cl sauce, plus more for serving 2 limes (1 juiced, 1 cut into wedges) 1/2 teaspoon sugar 3/4 cup fresh cilantro 3/4 pound medium shrimp, peeled, deveined and halved crosswise 1 14-ounce package coleslaw mix 1 mango, peeled and sliced into thin strips 1/2 small red onion, thinly sliced Kosher salt 2 teaspoons vegetable oil 12 hard taco shells Instructions: Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50661,"Individual Strawberry Trifles 1 quart fresh strawberries, halved 1/3 cup aged balsamic vinegar 3 cups heavy cream 2 teaspoons vanilla extract 1/4 cup confectioners' sugar 1 (1 pound) fresh pound cake 1/3 cup amaretto liqueur 2 amaretto cookies, for garnish Demerara sugar, for garnish Instructions: In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired. In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside. Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up 2 high ball glasses and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use remaining cake, cream and strawberries to create a more humble trifle dish. Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping in mind that it will store for up to 2 days. To serve, remove and discard plastic wrap. Grate amaretto cookie on top and sprinkle with demerara sugar. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 50662,"Gluten-Free Pumpkin, Oat and Cranberry Cookies 1 1/2 cups Gluten-Free Flour Blend, recipe below 1/2 cup gluten-free oat flour 1 cup gluten-free quick-cooking oats 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon salt 1 cup softened unflavored coconut oil or unsalted butter 3/4 cup granulated sugar 3/4 cup coconut sugar 1 large egg, at room temperature 1 tablespoon pure vanilla extract 1 cup canned pure pumpkin puree 1 cup dried cranberries Gluten-free old-fashioned oats, for coating 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt Instructions: For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50663,"Santa Hat Cookies 2 2/3 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1 large egg, plus 1 beaten egg white 1 1/2 teaspoons pure vanilla extract 1/4 teaspoon pure peppermint extract White, red and green gel food coloring, for tinting Green sanding sugar, for rolling Instructions: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Beat in the whole egg and vanilla and peppermint extracts. Reduce the speed to low; beat in the flour mixture. Increase the speed to medium high; beat until combined. Transfer 1/3 cup dough to a medium bowl and 1 cup dough to a separate bowl; leave the remaining dough (about 2 cups) in the mixer. Using a rubber spatula, fold 1 teaspoon white food coloring into the 1/3 cup dough. Fold 3/4 teaspoon red food coloring into the 1 cup dough. Fold 3/4 teaspoon green food coloring into the 2 cups dough. Transfer each color of dough to a separate piece of plastic wrap, flatten into disks and wrap. Refrigerate until firm, 1 to 2 hours. Line a baking sheet with parchment paper. Unwrap the white dough and roll one-quarter of the dough into a 12-inch rope; shape the remaining white dough into a 1-by-12-inch rectangle. Place both on the prepared baking sheet; freeze until ready to use. Shape the red dough into a 1-by-12-inch rectangle (it will be thicker than the white one). Remove the white dough from the freezer, brush the top of the white rectangle with the beaten egg white and top with the red dough, pressing to adhere. Use your hands to shape the top of the red dough to make it triangular. Attach the white rope to the top of the red dough (it should look like a Santa hat from the side of the dough block). Freeze until firm, 20 minutes. Meanwhile, roll the green dough between 2 pieces of parchment paper into an 8-by-13-inch rectangle. Remove the red and white dough from the freezer and place on the green dough. Wrap the green dough around the hat, pressing into a triangular log. Roll the log in green sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 4 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350?. Line 2 baking sheets with parchment paper. Unwrap the dough; trim a thin slice off each end. Slice the dough 1/4 inch thick; arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are firm but not browned, 15 to 18 minutes. Let cool completely on the pans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50664,"Smoked Salmon and Vegetable Cream Cheese Bagels 2 sesame bagels Vegetable Cream Cheese, recipe follows 4 slices smoked salmon 16 ounces cream cheese, at room temperature 2 tablespoons minced scallions, white and green parts 2 tablespoons finely chopped carrot 2 tablespoons finely chopped celery 2 tablespoons finely chopped radish (2 radishes) 2 to 3 pinches kosher salt 1 pinch finely ground black pepper Instructions: Slice the bagels in half horizontally and spread 1 tablespoon of the vegetable cream cheese over the bottom half of each bagel. Arrange 2 slices of smoked salmon over the cream cheese and place the remaining bagel halves on top. Cut the bagels in half crosswise and serve. Vegetable Cream Cheese: Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended. Yield: 6 servings ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50665,"Lauer Kraut's Sinnamon Rolls 2 tablespoons active dry yeast 1 tablespoon granulated sugar
3/4 cup powdered milk
8 cups all-purpose flour, plus more as needed
3/4 cup shortening
2 teaspoons salt
3 eggs
1 teaspoon vegetable oil
1 cube softened butter 1/4 cup ground cinnamon
1 1/2 cups brown sugar
1 1/2 cups raisins
1 1/2 cups chopped walnuts
8 ounces softened cream cheese 1 cube softened butter
1 1/2 pounds powdered sugar
2 tablespoons maple extract
1 teaspoon vanilla extract Pinch salt
Instructions: For the bread dough: In a 4-cup measure, put yeast and granulated sugar, then add warm water to the 1-cup mark. Stir together, then let sit to activate. In a 4-cup measure put powdered milk, then add water to the 2-cup mark. Stir together. In a large mixing bowl, add flour, shortening and salt. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand. Make a well in the flour and add the eggs. Add the yeast mixture and the powdered milk mixture to the flour. Work together until it all comes away from the bowl, adding a touch more flour or water as needed. Oil the dough slightly on each side, then cover and let rise 10 minutes. Punch down dough, then let rise another 15 minutes. (For best results, chill dough before rolling.) For the sinnamon rolls: Spread flour on a work surface, then put the dough on the flour. Roll out into a rectangle roughly 24 by 30 inches. Spread on the softened butter, leaving the top edge clean. Top with the cinnamon, followed by the brown sugar, raisins and walnuts. Use a bench scraper the loosen the bottom edge, then roll the dough up, pulling and tucking as tight as you can until you get to the clean edge. Then pull the clean edge over the roll and pinch to seal up the roll. Cut the ends off of each side by about 1/2-inch\u2014we call these the butts. Preheat the oven to 350 degrees F. Eyeball the middle of the roll. Using the bench scraper, cut the roll in half. Next, find the middle of each of the halves and cut those in half. Cut those pieces into thirds. Place on a parchment-lined baking sheet and proof for 10 to 15 minutes. Bake for 15 to 20 minutes. For the maple cream cheese frosting: Combine cream cheese and butter in a mixer, then mix together until smooth. Slowly add the powdered sugar, beating, then add maple extract, vanilla and salt and mix until completely combined. Once the sinnamon rolls have cooled enough to handle, microwave the frosting until it is pretty runny. Dip each sinnamon roll in the frosting to coat completely. Serve with extra melted butter on top! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50666,"Spicy Szechuan Chicken Lettuce Wraps 3 boneless skinless chicken breasts 1/4 cup shredded daikon radish 2 carrots, shredded 1/4 cup bean sprouts 3 stalks (1/2 cup) scallions 1/4 cup Szechuan sauce 1 tablespoon Chinese five-spice powder 1/4 teaspoon cayenne 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 tablespoons grapeseed oil, for frying 2 tablespoons butter 1 lemon, juiced 1 head Bibb lettuce leaves Instructions: Split boneless chicken in half. If too thick, pound out to make thinner. In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechuan sauce. In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips. In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50667,"Popcorn and Peanut Cupcakes 1/2 cup sugar 6 ounces salted roasted peanuts, 1 1/3 cups 1/2 cup light corn syrup 1/4 ounce unsalted butter, 1/2 tablespoon 1 tablespoon baking soda 2 1/4 cups sugar 9 ounces butter 5 eggs 3 egg yolks 3 cups cake flour 1 1/2 cups all-purpose flour 2 1/4 teaspoons baking powder 1 1/2 teaspoons salt 3/4 teaspoon baking soda 2 cups buttermilk 2 teaspoons vanilla 1 1/2 cups peanut brittle, recipe above, chopped into small pieces 2/3 cup mini chocolate shell candies Butterscotch Caramel, recipe follows Fudge Icing, recipe follows Caramel Corn, recipe follows Vanilla Buttercream, recipe follows 1 cup prepared butterscotch caramel topping (recommended: Mrs. Richardson's Butterscotch Caramel Topping) 1 tablespoon heavy whipping cream Pinch salt 8 ounces butter 1 cup confectioners' sugar 3/4 cup unsweetened cocoa powder 1/4 teaspoon salt 3/4 cup corn syrup 1 teaspoon vanilla extract 8 ounces bittersweet chocolate, melted and cooled 1/2 cup packed light brown sugar 1/4 teaspoon salt 1ounce unsalted butter 2 tablespoons light corn syrup 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda 4 cups popped unflavored popcorn 1/2 cup egg whites, from 3 large eggs 1 cup sugar 8 to 10 ounces unsalted butter, softened and cut into small pieces 1/4 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Grease a sheet pan with nonstick spray. Line 3 (12-cup) cupcake or muffin pan with paper cupcake liners. For the Peanut Brittle: Combine the sugar, peanuts, and corn syrup in a saucepan. Cook on medium heat until the mixture is golden in color. Remove the saucepan from the heat. Stir in the butter and baking soda. Working quickly, spread the mixture onto the greased sheet pan. Allow the mixture to cool slightly before using a spatula to spread the mixture out even further. Once cooled a little more, stretch the candy out to be thin. Once fully cooled, approximately 30 minutes, break the candy into small pieces. You will not need all this brittle for the cupcakes. The extra can be stored in a plastic storage container for snacking or a second batch of cupcakes! For the Buttermilk Pound Cake: In a large bowl, beat together the sugar and butter until smooth. Add in the eggs, 1 at a time. Scrape down the bowl and mix after each egg addition. In a separate bowl, sift together the cake flour, all-purpose flour, baking powder, salt, and baking soda. In a third bowl, mix together the buttermilk and vanilla extract. Add the dry ingredients and buttermilk mixture to the butter-egg mixture, alternating between the dry and wet ingredients. Fold in the chopped peanut brittle. Using a medium-size ice cream scoop, scoop the batter into the prepared cupcake liners Add a layer of mini chocolate shell candies. Bake until the tops of the cupcakes lightly spring back when pressed and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Warm the butterscotch topping, and then add the cream and salt, mixing until smooth. Allow the mixture to cool, and then transfer to a disposable pastry bag fitted with a small tip and use to fill the cupcakes. This is a little sticky and messy!; In a food processor, blend the butter, sugar, cocoa, and salt until smooth. Add the corn syrup and vanilla extract. Blend again, making sure to scrape the sides of the food processor. Add the chocolate and pulse until completely combined. It should be smooth and creamy. Place the brown sugar, salt, butter, corn syrup, and vanilla extract into a microwave-safe container, and cook on high power for 1 minute. Remove and stir until smooth. Place the container back in the microwave and cook again for another 2 minutes, or until the mixture is bubbling. Remove the container from the microwave and stir in the baking soda. It will foam up. Spray a large stainless steel bowl with nonstick spray, and place the popcorn in it. Pour the hot mixture from the microwave over the popcorn, and toss until evenly coated. Spread the popcorn over a sheet tray and move it around until it is all separated. Allow the mixture to cool before layering on top of the fudge icing. In a bowl, whisk together the egg whites and sugar. Heat them over a bain marie until hot and the sugar is melted. Pour the hot egg white-sugar mixture into the bowl of an electric mixer and whisk on high until the mixture is cooled. Switch to a paddle attachment. With the mixer running on medium-high speed, gradually add the softened butter until the frosting is thick, smooth and glossy. Add the vanilla extract, and mix until combined. For the assembly: Fill the cooled cupcakes with the butterscotch caramel. Spread the fudge icing on top. Sprinkle the caramel corn over the icing and top with a dollop of the vanilla buttercream. Top the buttercream with a mini chocolate shell candy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50668,"Mediterranean Couscous 1 1/2 cup instant couscous 2 cups low-sodium chicken stock 4 ounces dried apricots, about 12, finely diced Kosher salt and freshly cracked black pepper 1/4 cup pitted kalamata olives, chopped 3 scallions, thinly sliced Instructions: Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed. To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature. ","[Ros, Vermentino, Grner Veltliner, Sauvignon Blanc]" 50669,"Teriyaki Arctic Char with Pickled Vegetables 1 1/4 cups sushi rice, well rinsed Kosher salt 2 carrots 1 medium turnip 1/4 cup rice vinegar 1 tablespoon sugar Freshly ground pepper 1/4 cup teriyaki sauce 2 tablespoons honey 2 teaspoons sesame oil 4 skin-on arctic char fillets (about 6 ounces each) 2 teaspoons toasted sesame seeds 1 0.17-ounce package sesame-flavored seaweed snacks, cut into strips (about 3/4 cup) Instructions: Combine the rice, 1 3/4 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and cook until the water is absorbed, about 20 minutes. Turn off the heat and set aside, covered. Meanwhile, preheat the broiler. Peel the carrots and turnip and shave with a vegetable peeler into thin strips. Combine the shaved vegetables with the vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a large bowl. Mix and massage gently with your hands to evenly coat. Bring the teriyaki sauce, honey and sesame oil to a simmer in a small skillet over medium heat. Cook, stirring constantly with a rubber spatula, until thickened, 1 to 3 minutes. Arrange the fish skin-side down on a foil-lined baking sheet; season with salt and pepper. Brush with the teriyaki mixture. Broil until glazed and cooked through, 5 to 7 minutes. Divide the rice, pickled vegetables and fish among plates. Sprinkle with the sesame seeds. Top the vegetables with the seaweed snack strips. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 50670,"Whole-Grain Breakfast Porridge 1/2 cup red or wild rice 1/2 cup steel-cut oats 1/4 cup pearl barley or farro 1/2 cup farina or wheat cereal 1 2-inch piece orange peel 1 cinnamon stick 1 to 2 tablespoons packed dark or light brown sugar 1/4 teaspoon salt 1/4 cup dried fruit (cranberries, cherries, raisins and/or chopped apricots) Chopped nuts, maple syrup and/or milk, for serving (optional) Instructions: Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit. Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes. Serve the warm porridge with nuts, syrup and/or milk, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50671,"Elderflower Sparkler 1 pink grapefruit, cut in supremes, extra juice reserved 2 tablespoons elderflower syrup Sparkling water Instructions: Cut the grapefruit supremes in chunks and add a few to the bottom of 2 chilled glasses. Add 1 tablespoon of the elderflower syrup to each glass. Divide the reserved grapefruit juice between the glasses and top with sparkling water. ","[Prosecco, Cava, Lambrusco]" 50672,"Fried Pickles with Cajun Aioli 1 cup mayonnaise 2 tablespoons lemon juice
1 teaspoon Cajun seasoning
3 green onions, green parts only, sliced
1/2 cup sour cream 3 tablespoons pickle juice
1/2 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
Pinch cayenne pepper
32 dill pickle slices Canola oil, for frying
Kosher salt
Instructions: For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve. For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined. Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat. Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 50673,"Granola 3 tablespoons unsalted butter 1/2 cup honey (local) 2 cups rolled oats 1 1/4 cup rolled spelt 1/3 cup wheat germ 1 1/2 tablespoons sesame seeds 1 tablespoon flax seeds 1/4 teaspoon ground nutmeg 2/3 teaspoon salt 1/2 cup toasted almonds 2/3 cup dried fruit (i.e. white raisins, chopped apricots, black currants, cranberries) 2 cups honey puffed spelt (recommended: Stutzman Farms) Instructions: For the granola: Preheat oven at 350 degrees F. On low heat, melt butter and honey. Set aside. In a large bowl, mix together rolled oats, rolled spelt, wheat germ, sesame seeds, flax seeds, ground nutmeg, and salt. When the butter mixture cools to room temperature, toss with the dry ingredients until the dry mixture is slightly moistened. If the mixture seems dry, melt more butter and toss it in. Spread in an even layer onto a baking sheet. Bake for 30 minutes, mixing the ingredients every 10 minutes and spreading them evenly. Remove from oven, mix again and set aside to cool. When cooled, in a large bowl, toss mixture with toasted almonds, dried fruit, honey puffed spelt, and honey puffed corn. Store in an airtight container. Serve with yogurt and fresh fruit and top with local honey or apple cider syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50674,"Breakfast Burrito 2 plum tomatoes, diced 1/2 jalapeno, diced, seeded if desired 1/2 small red onion, diced 1/2 cup fresh cilantro leaves, roughly chopped, reserving some for garnish Juice of 1/2 lime Kosher salt and freshly ground black pepper 2 teaspoons vegetable oil 8 ounces fresh Mexican-style chorizo, casings removed 1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien 8 large eggs
Kosher salt and freshly ground black pepper Hot sauce 4 large burrito-size tortillas 1 avocado, sliced 1/2 cup finely shredded Cheddar or Mexican blend cheese Instructions: For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside. For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat. Warm the tortillas one at a time in the skillet. Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 50675,"Chicken Florentine Style 4 boneless skinless chicken breasts Salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons (3/4 stick) unsalted butter 2 tablespoons shallots, sliced 1 tablespoon chopped garlic 1 1/2 cups dry white wine 1 cup whipping cream 1 tablespoon chopped fresh Italian parsley 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained Instructions: Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50676,"Caribbean-style Beans and Rice 4 slices smoked bacon or 1 small ham hock 4 cloves garlic, roughly chopped 1 cup dried red kidney beans, brought to a boil and cooled, drained 5 cups cold water 1 Scotch bonnet, halved and seeded, or 2 serrano chilis 1/4 teaspoon ground cinnamon 1 (14-ounce) can coconut milk 4 scallions, crushed* 2 sprigs fresh thyme 1/4 teaspoon ground allspice 1 tablespoon sea salt 1 teaspoon freshly ground black pepper 2 1/2 cups long-grain rice, washed and drained Instructions: Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 50677,"Mexican Wedding Cookies 2 sticks unsalted butter 1/2 cup granulated sugar 3/4 cup confectioners\u2019 sugar, plus more for coating 2 egg yolks 1 teaspoon almond extract 1 teaspoon grated orange zest 2 1/4 cups all-purpose flour 1 cup almond flour 1/2 teaspoon baking powder 1/4 teaspoon salt Coarse sugar, for sprinkling Instructions: Preheat the oven to 325? F. Beat the butter and granulated and confectioners\u2019 sugars in a standing mixer until fluffy. Add the egg yolks, almond extract and orange zest and beat to combine. Whisk together the all-purpose and almond flours, the baking powder and salt in a separate bowl; add to the butter mixture and stir to thoroughly combine. Cover and refrigerate for 30 minutes. Remove the dough from the refrigerator. Scoop and shape the dough into teaspoon-sized balls and transfer to parchment paper-lined baking sheets, leaving room in between. Bake, rotating halfway through, for 20 to 25 minutes. Transfer to a rack to cool, then toss with confectioners\u2019 sugar to coat. Store at room temperature in a covered container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50678,"Turkey Hash with Country Gravy 1/2 pound hot Italian sausage, casings removed 1/2 cup frozen chopped onions 1/2 cup frozen chopped green pepper (recommended: Pict Sweet) 2 tablespoons chopped pimientos 2 tablespoons canola oil 2 cups leftover stuffing 2 eggs 2 cups diced turkey meat Leftover gravy Milk 6 poached eggs Instructions: Heat a large skillet over medium-high heat. Crumble sausage into skillet. Add onions, peppers, and pimientos. Cook 6 to 8 minutes or until sausage is just cooked through, stirring often to break up sausage. Transfer to a large bowl. Clean pan and heat oil. Add stuffing, eggs and turkey to bowl with sausage mixture and stir to combine. Add to heated pan and press down with spatula until bottom of skillet is covered with hash. Brown 5 to 7 minutes untouched. Use a spatula to flip over hash and continue to cook another 5 to 7 minutes. Meanwhile, take leftover gravy and heat in a saucepan over medium heat. As gravy heats up, whisk in enough milk to thin to desired consistency. Serve hash topped with poached egg and warmed turkey country gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50679,"Beer Cheese Soup with Garlic Butter Crostini 3 tablespoons unsalted butter 2 carrots, finely diced 2 stalks celery, finely diced 2 cloves garlic, minced 1 small onion, finely diced 1/2 teaspoon dry mustard powder Pinch cayenne pepper Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour 2 cups chicken stock 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 bottle pale ale, such as Pabst Blue Ribbon 2 cups shredded sharp yellow Cheddar 1 cup shredded gruyere 1/2 cup half-and-half Garlic Butter Crostini, for serving, recipe follows 1/2 baguette, sliced into 12 thin slices on the diagonal 3 tablespoons unsalted butter, softened Kosher salt 1 clove garlic Instructions: Melt the butter in a Dutch oven or large saucepot over medium heat. Add the carrots, celery, garlic, onions, mustard powder, cayenne and sprinkle with salt and pepper. Sweat the vegetables until tender, about 15 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Pour in the stock, mustard and Worcestershire and simmer until the veggies are very soft, about 15 minutes. Add the ale, simmer, about 5 minutes, and then puree with an immersion blender until smooth. Add the Cheddar, gruyere and half-and-half and stir until melted through and smooth. Adjust the seasoning and top with the Garlic Butter Crostini. Enjoy with a 30-pack of your favorite cheap beer. Heat a grill pan over medium heat. Brush the baguette slices on both sides with the butter and sprinkle with salt. Grill the slices on both sides until grill marks form, about 3 minutes per side. Rub the slices with the garlic. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 50680,"Smoked Honey-Mustard Chicken Wings 1/4 cup sugar 1/4 cup kosher salt
6 medium chicken wings, cut at the joint
Freshly cracked black pepper Tangy Honey Mustard BBQ Sauce, recipe follows 1 cup crushed salted pretzel sticks 1/2 cup yellow mustard 2 tablespoons stone-ground mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon granulated garlic
Freshly cracked black pepper
Instructions: Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved. Add the chicken wings and brine for 1 hour at room temperature or refrigerated. Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate. Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes. Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F. Dry the chicken pieces with a paper towel and season with cracked black pepper. Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour. Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side. Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve! Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic. Season with plenty of freshly cracked pepper. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 50681,"Red Beans and Rice 3 pounds red beans 2 quarts water, plus 2 cups 6 beef bouillon cubes 5 medium onions, chopped 1 large bell pepper, chopped 2 cloves garlic, chopped 3 cups chopped celery, including leaves 3 ham hocks tied in cheesecloth 4 ounces tomato sauce 6 tablespoons Worcestershire sauce 2 tablespoons plus 6 dashes hot sauce 1 tablespoon horseradish 1 handful fresh parsley, chopped 1 tablespoon cumin 1 1/2 teaspoons thyme 2 teaspoons cayenne pepper 2 pinches dried sage Salt 3 pounds smoked sausage, sliced 4 to 6 cups cooked white or brown rice Instructions: Wash beans and put in 2 quarts of water in heavy stockpot. In a separate container, dissolve bouillon cubes in 2 cups of hot water and then add to beans. Place over low heat and cook for about 3 hours. In a saute pan, combine onions, bell pepper, garlic, and celery. Saute until tender and add to the beans. Add the ham hocks, and tomato sauce. If the beans have soaked up the water, add more to barely cover the beans. Add Worcestershire, hot sauce, horseradish, and parsley. Simmer over medium to high heat for 4 to 5 hours, adding water if necessary during cooking. When beans are tender, add cumin, thyme, cayenne pepper, sage, salt, and 1 cup water. Allow to simmer for another 2 to 3 hours. 30 minutes prior to serving, add sausage. Serve beans over rice. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 50682,"Split Roasted Chicken with Lemon Sauce 1 (3 1/2 to 4-pound) chicken, giblets and cavity fat removed Coarse grained salt and cracked black pepper 1 cup freshly squeezed lemon juice *see note 1/4 cup olive oil 1 tablespoon red wine vinegar 1 clove garlic, minced 1/4 teaspoon dried oregano Salt and freshly ground black pepper Chopped parsley, for garnish Instructions: Preheat oven to 500 degrees F. Put the oven rack in the middle of the oven. Using a sharp knife or poultry scissors, cut through bones on either side of backbone. Remove and backbone (save for soup stock). Place chicken breast side up on cutting board. Flatten chicken by placing the heel of your hand over the breastbone and pressing down firmly. Season chicken generously on all sides with salt and pepper. Refrigerate overnight or let stand at least 1 hour in the refrigerator. Roast chicken, rotating once, for 20 minutes, reduce heat to 325 degrees F and cook 15 minutes more or until an instant read thermometer inserted in thickest part of thigh reads 160 degrees F, or until juices run clear. While chicken is roasting make the lemon sauce. Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano. Season with salt and pepper. Remove the chicken from the oven and place on a cutting board. Cut chicken into pieces. Pour the fat off the broiler pan, leaving the solids. Add chicken back to pan. Pour lemon sauce over the chicken and place the pan back in oven and cook for 5 minutes. Garnish with parsley. Serve over rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50683,"Mini Whole Wheat Banana Breads with Chocolate Chips Nonstick cooking spray, for coating the pans 1 cup all-purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon kosher salt 3 very ripe bananas 1/2 cup light brown sugar 1/2 cup granulated sugar 1/2 cup canola oil 1 large egg 1/2 cup milk 1/2 cup semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. Coat the sides and bottoms of 4 mini loaf pans (5 3/4 by 3 1/4 by 2 1/4 inches) with nonstick cooking spray. Whisk together both flours, the baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside 1 tablespoon of the dry mixture in a small bowl. Using a fork, mash 2 1/2 bananas with both sugars in a large bowl until the mixture is mostly smooth with a few small pieces of banana. Add the oil and egg and stir until combined. Stir in the dry ingredients until just combined and then stir in the milk. Toss the chocolate chips with the reserved flour mixture and fold into the batter. Divide the batter among the prepared mini loaf pans. Thinly slice the remaining 1/2 banana and place 4 to 5 slices in an overlapping line down the center of each mini loaf on top of the batter. Bake until the tops of the loaves are golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the breads in the pans for 10 minutes and then turn each pan upside down to release the breads. Cool completely, banana slice side up, on a wire rack. Cook's Notes: To freeze for later use, wrap each loaf first in plastic wrap and then foil. Take out the frozen loaves the night before using and thaw in the refrigerator. You can also bake the batter as 1 large loaf in a greased 9-by-5-inch metal loaf pan for 55 to 60 minutes, covering the bread in the last 10 minutes with a piece of foil if it browns too quickly. Cool in the pan 10 minutes and then turn out and cool completely on a wire rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50684,"Roasted Halibut with Onion Wine Sauce 2 cups sliced onion (about one large onion) 1 garlic clove, minced 2 teaspoons olive oil 1/3 cup dry red wine 1/4 cup water 2 teaspoons sugar Coarse kosher or sea salt Freshly ground black pepper 4 halibut steaks (about 8 ounces each) Instructions: In a nonstick skillet, cook the onion and garlic in oil, stirring over moderately low heat until onions are pale golden and translucent. Add the wine, water, sugar, salt, and pepper and simmer the sauce for 2 minutes. Preheat the oven to 450 degrees F. Season the halibut with salt and pepper and arrange it in a single layer in a baking dish. Top with the onion sauce. Roast in the oven for 15 to 20 minutes or until the fish is just cooked through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50685,"Sauteed Mussels 2 tablespoons olive oil 1/4 cup chopped leeks 2 shallots, chopped 2 cloves garlic, chopped 2 pounds mussels 1/3 cup white wine 1/2 lemon, peeled and diced Salt and freshly ground black pepper 2 tablespoons butter 2 tomatoes, chopped 1 teaspoon minced fresh thyme, or more to taste 1 tablespoon minced fresh parsley, or more to taste Instructions: In a large saucepan, heat olive oil over medium heat. Add leeks, shallots, garlic, mussels, white wine, and lemon and saute over until the mussels open. Season with salt and pepper, and then add butter and tomatoes. Continue cooking until the butter is melted, carefully tossing to combine. Sprinkle with thyme and parsley, adding more, to taste, if desired. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50686,"Raspberry Roasted Applesauce Zest and juice of 2 large oranges Zest and juice of 1 lemon
3 pounds Granny Smith apples (6 to 8 apples)
3 pounds sweet red apples, such as Macoun (6 to 8 apples)
1/2 cup light brown sugar, lightly packed
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons ground cinnamon
12 ounces fresh raspberries (2 packages)
Vanilla ice cream, such as Haagen-Dazs, for serving
Orange zest, for serving
Instructions: Preheat the oven to 350 degrees F. Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go. Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50687,"Pimento Cheese-Bacon Grits 1 1/2 cups quick-cooking grits Kosher salt and freshly ground black pepper 4 slices thick-cut bacon, chopped
1/4 cup creme fraiche
One 4-ounce jar sliced pimentos
4 ounces sharp yellow Cheddar, grated
4 ounces smoked Gouda, grated
2 tablespoons thinly sliced scallions Instructions: Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick. Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive. Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 50688,"Corn and Squash Pudding Nonstick cooking spray, for greasing 1 tablespoon unsalted butter 2 cloves garlic, minced 1 onion, chopped One 10-ounce box frozen cooked winter squash, thawed and drained One 10-ounce box frozen whole kernel corn, thawed 1 1/2 cups 2-percent milk 1/3 cup cornmeal 1/4 cup chopped fresh parsley 1/4 teaspoon freshly grated nutmeg Pinch cayenne pepper Kosher salt and freshly ground black pepper 3 large egg whites 2 cups cornflake cereal Instructions: Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray. Heat the butter in a medium nonstick skillet over medium heat. Add the garlic and onions and cook until softened, 4 minutes, and then add the squash and cook until dry. Stir in the corn and set aside to cool slightly.
Combine the milk, cornmeal, parsley, nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until smooth. Stir in the skillet mixture.
Whip the egg whites in a separate bowl to stiff peaks and fold into the corn mixture. Fold in the cornflakes, pour into the prepared baking dish and smooth the top. Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.
Calories: 140 Fat: 3 grams Saturated Fat: 1.5 grams Protein: 6 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 2 grams Cholesterol: 5 milligrams Sodium: 220 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50689,"Spring Pea Deviled Eggs 12 large eggs 1 cup plus 2 tablespoons frozen peas 3 tablespoons extra-virgin olive oil 2 tablespoons sour cream 1 teaspoon chopped fresh mint, plus 24 small pretty leaves, for garnish Grated zest of 1 1/2 lemons Kosher salt Instructions: Bring a large saucepan of water to a boil over high heat; prepare a large bowl of ice water. Gently lower the eggs into the boiling water and cook 10 minutes. Drain the eggs and transfer to the ice water to cool completely. Microwave the peas according to the package directions; drain and let cool. Peel the eggs, halve lengthwise and remove the yolks from the whites. Set the whites aside on a plate. Blend the yolksand 1 cup of the peas in a food processor until crumbly. Add the olive oil, sour cream, chopped mint, lemon zest, 1 teaspoon salt and 1 tablespoon water and process until the mixture is smoothand light. Spoon or pipe the yolk mixture back into the whites. Garnish each egg half with 1 of the remaining peas and a mint leaf. Serve immediately in a deviled egg tray or cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50690,"Chocolate Angel Food Cake with Strawberries 3/4 cup sifted cake flour 1/4 cup unsweetened cocoa powder 1 1/2 cups sugar
12 large egg whites
Pinch of salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon vanilla extract
3 cups strawberries, sliced 2 tablespoons sugar
Instructions: Preheat the oven to 375 degrees F. For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl. Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time. Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding. For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake. ","[Burgundy, Pinot Grigio, Moscato, Riesling]" 50691,"Chicken and Olives 1 1/2 cups olive oil One 3 1/2-pound fryer chicken, cut into 8 pieces Freshly ground black pepper 1/2 cup thinly sliced celery, about 1 stalk 2 garlic cloves, minced 1 1/2 cups dry white wine 3 cups chicken stock (preferably low-sodium) 1 1/2 tablespoons red wine vinegar 12 green Sicilian olives, pitted 2 tablespoons finely chopped thyme leaves, plus sprigs for garnish 4 tablespoons unsalted butter Kosher salt Instructions: In a deep skillet or pot large enough to hold the chicken pieces, heat the oil over medium-high heat until just starting to smoke. Pat the chicken dry, season it with pepper, and place it in the hot oil. When the chicken is browned, turn it over and brown the other side. Set the chicken aside.
Very carefully, as it is very hot, pour out all but 2 tablespoons of the oil. Add the celery and the garlic. Over medium-high heat, lightly brown the garlic, but do not burn it, or it will taste bitter. Add the wine, chicken stock, vinegar, olives, and thyme. Raise the heat to high and bring to a boil. Reduce the liquid for 2 to 3 minutes. Add the chicken back. Add the butter and reduce, about 15 to 30 minutes. Check the sauce for seasoning and adjust with salt, pepper or vinegar.
Plate the chicken, drizzle with the sauce, and serve, garnished with thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50692,"Plum-Nectarine-Blackberry Crumble With Cornmeal-Pistachio Topping 7 tablespoons unsalted butter, softened, plus more for the baking dish 1/2 cup cornmeal 3/4 cup all-purpose flour 1/2 cup packed light brown sugar Pinch of salt 3/4 cup chopped pistachios 4 nectarines 2 plums 2 cups blackberries 1/2 cup granulated sugar 1 tablespoon all-purpose flour 2 tablespoons cold unsalted butter, cut into small pieces Instructions: Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins. Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened. Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour in a bowl. Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 50693,"Tuna and White Bean Salad 1 tablespoon whole-grain mustard 2 lemons, 1 juiced and 1 cut into 4 wedges Kosher salt and freshly ground black pepper 1 cup ripe cherry or grape tomatoes, halved 1/2 cup jarred pickled mushrooms 1/4 cup chopped pitted kalamata olives 1 tablespoon capers, drained One 15-ounce can white beans, drained and rinsed One 12-ounce can tuna packed in oil, drained 4 ribs celery, thinly sliced on an angle 5 cups mixed greens Warm pita bread, for serving Instructions: Whisk the mustard, lemon juice and a pinch each of salt and pepper together in a small bowl until combined. Toss the tomatoes, mushrooms, olives, capers, beans, tuna and celery together in a medium bowl just to combine and lightly break up the tuna. Add the dressing and toss to coat. Adjust the seasoning with additional salt and pepper. Divide the greens among 4 plates and spoon the tuna mixture on top. Serve with warm pita bread and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50694,"Rocky Mountain Pastrami Burger 1 1/2 pounds ground chuck Kosher salt and cracked black pepper 8 ounces pastrami, thinly sliced 8 slices Swiss cheese 4 sesame-seed hamburger buns, split, buttered and toasted Utah Fry Sauce, recipe follows Salt and vinegar kettle chips, for serving 1/2 cup mayonnaise 1/4 cup ketchup 1 tablespoon sugar 1 tablespoon white vinegar 2 teaspoons hot dog relish Instructions: Loosely shape the beef into 4 equal patties about 1/2-inch thick and 4 inches in diameter. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb, to help your burger cook evenly. Heat a griddle pan over high heat. Add the pastrami and cook until browned and crisp on both sides, 3 to 4 minutes. Transfer to a paper towel-lined plate. Next, add the burger patties and cook until browned on each side, about 4 minutes per side. Top each burger with 2 slices of the cheese and continue cooking until the cheese is melted. Slather 1 tablespoon Utah Fry Sauce on each side of the buns. Add the beef patties and top with pastrami and a pile of potato chips. Finish with the top bun and serve with additional chips and sauce on the side. Mix together the mayonnaise, ketchup, sugar, vinegar and relish in a small bowl. Adjust the seasoning to taste. Refrigerate until ready to use. Yield: 3/4 cup. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 50695,"Green Salad With Creamy Feta Dressing 3/4 cup olive oil 1 small onion, roughly chopped
1 clove garlic, roughly chopped
1/3 cup crumbled good-quality feta
1/3 cup red wine vinegar
2 teaspoons freshly squeezed lemon juice
2 teaspoons country Dijon mustard
4 to 5 pitted kalamata olives
1 tablespoon dried oregano
Salt and freshly ground black pepper
Salt and freshly ground black pepper 6 cups torn romaine lettuce
Instructions: Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook another 2 minutes. Allow the mixture to cool slightly. In a blender, combine the feta, vinegar, lemon juice, mustard, olives, oregano, 1/2 teaspoon salt, some pepper and the onion mixture. Blend until smooth. Pour enough dressing over the salad to coat the leaves and toss to combine. Save the remaining dressing for another use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50696,"Creamy Jalapeno Mac and Cheese Kosher salt 1 pound elbow macaroni
1 stick (8 tablespoons) unsalted butter
1/3 cup panko breadcrumbs
1 1/2 cups half-and-half
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
3 cups shredded sharp Cheddar 8 ounces processed cheese such as Velveeta, cut into 1/2-inch pieces
1/3 cup chopped pickled jalapenos
2 tablespoons chopped fresh cilantro
Instructions: Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the panko and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl. Combine the half-and-half, mustard, garlic powder and remaining 6 tablespoons butter in the saucepan and bring to a bare simmer over medium-high heat. Add the Cheddar and processed cheese and stir until smooth. Stir in the macaroni and jalapenos and season with salt. Transfer to a serving bowl and sprinkle with the panko and cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 50697,"Fall Brunch Punch 3 ounces cloudy apple cider 1 heaping tablespoon Sweet and Hot Maple-Cinnamon Compound Butter, recipe follows 1/2 ounce butterscotch sauce
1 ounce calvados
1/4 ounce amaretto
1/4 ounce allspice dram liqueur
1 tablespoon fresh whipped cream, for garnish
Ground nutmeg, for garnish
2 tablespoons maple syrup 1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract
Instructions: Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer. Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve. In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool. Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform. ","[Burgundy, Moscato, Port, Tawny Port]" 50698,"Butternut Squash and Arugula Pizza 2 cups bread flour or all-purpose flour, plus more for dusting 1 tablespoon fresh rosemary leaves
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for the bowl
Cornmeal, for dusting, optional
One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices 2 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons torn fresh sage leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1 large garlic clove, smashed
2 cups shredded mozzarella 4 ounces goat cheese, coarsely crumbled
3 cups baby arugula
Zest of 1 lemon plus juice of 1/2 lemon Instructions: For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours. For the topping: Meanwhile, preheat the oven to 400 degrees F. Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes. In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil. Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside. Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top. Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 50699,"Pocket Sandwiches 2 to 3 sheets of puff pastry 1/2 pound Mozzarella cheese 1/2 pound Cheddar cheese 1 pound broccoli spears 1 pound thinly sliced boiled ham 1 pound thinly sliced roast beef 2 cups tomato sauce 1/2 pound pepperoni 2 eggs 2 tablespoons water Instructions: Preheat the oven to 350 degrees F. Cut the puff pastry into desired shapes, (making sure you have two pieces that are alike to build the sandwich) Using a box grater, grate each cheese. Slice the broccoli into thin slices. Place what ever type of filling you wish in the center of one piece of puff pastry, like ham and cheese, or tomato sauce, pepperoni and cheese or broccoli and cheese (fill each pocket with a good amount of the filling). Place the other piece of puff pastry on top of the filling. Using your hands, lightly press the pastry around the filling. Using a fork, press the ends of the pastry together. This will seal the pockets tightly. In a mixing bowl, whisk the eggs and water together. Place the pockets on parchment-lined baking sheet. Using a pastry brush, lightly brush each pocket. Bake until golden brown, about 12 to 15 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50700,"Parmesan Crisps 4 ounces Parmesan cheese Instructions: Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden. Cool slightly and loosen with a metal spatula. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 50701,"Crispy Potatoes with Bacon, Garlic, and Parsley 1 1/2 pounds red-skinned potatoes, quartered with skin (about 1 1/2-inch pieces) Kosher salt, plus 1 teaspoon 3 pieces bacon, cut into 1-inch pieces 1 to 2 tablespoons unsalted butter or oil 2 tablespoons chopped flat-leaf parsley leaves 1 to 2 large cloves garlic, minced Freshly ground black pepper Instructions: Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry. Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate. Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 50702,"Arugula and Pear Salad 1/2 cup walnut halves 5 to 6 cups arugula, cleaned and dried 1 Bosc or Anjou pear, thinly sliced 1 lemon 3 tablespoons extra-virgin olive oil, eyeball it Salt and freshly ground black pepper 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles Instructions: Toast nuts in small pan over medium heat until fragrant. Cool. Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50703,"White Lasagna Soup 1/4 cup olive oil 16 ounces sliced mixed mushrooms
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
2 teaspoons Italian seasoning
3 cloves garlic, minced 1/4 cup all-purpose flour
6 cups low-sodium vegetable broth
1 cup heavy cream
8 ounces no-boil lasagna noodles, broken into roughly 2-inch pieces
4 cups (one 5-ounce container) baby spinach
Ricotta cheese, for serving
Pesto sauce, for serving
Instructions: Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes. Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Add the heavy cream and return to a simmer. Add the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute. Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50704,"Scarola 1 pound escarole (about 1 large head), washed, stems removed, and leaves roughly chopped 3 tablespoons olive oil 2 cloves garlic, cut in half Instructions: Bring a large pot of salted water to a rapid boil. Add the escarole and cook until tender but firm, about 5 minutes after the water returns to the boil. Remove the escarole with a slotted spoon, place in a bowl, and set aside. Reserve * cup of the cooking water. Set aside. (The escarole may be parboiled and set aside several hours before proceeding with the recipe.) Warm the olive oil in a large saute pan set over medium heat. Add the garlic and cook to flavor the oil but do not let it brown, about 2 minutes. Add the escarole and the reserved cooking water. Cook, stirring occasionally, to warm through and bring the flavor of the garlic and escarole together, about 4 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 50705,"Everything But the Kitchen Sink Pizza All-purpose flour, for dusting 1 pound pizza dough
1 cup leftover pasta sauce
1/2 cup cherry tomatoes, halved
1/4 cup dry-cured black or Kalamata olives, drained and pitted
1/2 cup leftover roasted chicken
1 cup mixed shredded cheese (such as Cheddar, provolone, Swiss)
6 slices prosciutto
Freshly cracked black pepper
1/4 cup grated Parmesan
Extra-virgin olive oil, for drizzling
1/2 cup arugula
Fresh basil, for garnish
Instructions: Preheat the oven to 500 degrees F. Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes. On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel. Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan. Place the pizza in the oven and cook until the edges are just golden to dark brown, 10 to 12 minutes. Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 50706,"Boeuf a la Bourguignon with Heartshaped Croutons 3 cups dry red wine 2 cups beef stock or canned broth 1/4 cup Marc de Bourgogne or good-quality brandy 1 large onion, chopped 2 small carrots, chopped 4 garlic cloves, sliced 1 teaspoon dried thyme 1 teaspoon dried rosemary 10 peppercorns 12 parsley stems 4 whole cloves 4 allspice berries 1 bay leaf 3 pounds beef chuck, cut into 2 inch pieces Salt and pepper 1/4 pound slab bacon (rind removed and reserved) sliced lengthwise 1/4 inch thick, crosswise into pieces 1/2inch wide 2 tablespoons butter 1 tablespoon oil 1 tablespoon tomato paste 1 pound pearl onions 4 tablespoon butter Pinch of sugar 1 pound button mushrooms Beurre Manie (equal parts flour and softened butter, mixed together, about 1 tablespoon each) 6 slices firm white bread, crusts removed, cut into heart shapes 3 tablespoons unsalted butter, melted 1/4 cup minced fresh parsley Instructions: In a large bowl combine marinade ingredients and beef. Chill, covered, overnight. Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper. Preheat oven to 275/F. Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes. Drain. In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden. With a slotted spoon transfer lardons to paper towels to drain. In casserole over moderately high heat brown beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat from casserole. Add reserved vegetable mixture and cook, stirring, for 5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours. Skim fat from stew and drain meat and vegetables, reserving cooking liquid. Return liquid and meat to casserole. Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste. Simmer onions until almost tender. Raise heat to high and reduce cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan over heat, until golden brown and glazed. In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or until firm. Add the onions and mushrooms to the casserole. Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce. Make croutons: Brush both sides of bread with melted butter, arrange on a baking sheet and bake in a 400 F. oven until golden brown. Dip edges of bread in Bourguignon sauce and then in parsley. To serve: spoon meat and vegetables into shallow serving dishes and garnish with croutons. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 50707,"Challah Bread- Mushroom Stuffing With Wild Rice and Raisins Challah bread 1 stick plus 2 tablespoons unsalted butter 2 cups chopped onions, leeks or scallions 2 cups diced celery 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme Kosher salt and freshly ground pepper 3 cups low-sodium chicken or turkey broth 1/2 cup wild rice 2 large eggs 1/4 cup chopped parsley 1 1/4 pounds mushrooms, sliced and sauteed in butter 1 cup raisins Instructions: Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes. Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat. Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins. Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 50708,"Gingerbread House Cookies 3 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 6 tablespoons unsalted butter, melted 1 tablespoon vegetable shortening, melted 2/3 cup packed light brown sugar 3/4 cup molasses 1 large egg 1 pound confectioners\u2019 sugar 2 tablespoons meringue powder 6 tablespoons water Assorted decorations Instructions: Make the cookies: Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl. In a large bowl, stir together the melted butter and shortening, the brown sugar and molasses; beat in the egg with a mixer on medium speed. Reduce the speed to low, then beat in the flour mixture in 2 additions until combined. Divide the dough in half, wrap each half in plastic wrap and pat into disks. Refrigerate until firm, about 2 hours. Preheat the oven to 350? F. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface until 1/4 inch thick, dusting with flour as needed. Cut out cookies using a 3- to 4-inch house-shaped cookie cutter; arrange 1 inch apart on the baking sheets. Refrigerate the cutouts 15 minutes. 3. Bake the cookies until they\u2019re golden around the edges, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Make the icing: Sift the confectioners\u2019 sugar and meringue powder into a large bowl. Beat in the water with a mixer on medium speed until the icing is glossy with soft peaks; transfer to a piping bag (or use a resealable plastic bag and snip a corner). Pipe onto the cookies, using the icing to attach decorations. Let the icing set, at least 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50709,"Pan-Seared Halibut with Soppressata and Fennel 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 ounces soppressata, cut in 1/4-inch dice (about 1 cup) 1 fennel bulb, halved, cored and very thinly sliced (about 2 cups), fronds reserved 1 cup grape tomatoes, halved 1/4 cup pickled jalapeno juice 2 tablespoons roughly chopped pickled jalapenos 3 tablespoons unsalted butter 3 tablespoons vegetable oil Four 6-ounce halibut fillets, skin-off Kosher salt and freshly ground black pepper Crusty bread, for serving Instructions: Heat the olive oil in a large high-sided saute pan over medium-high heat. Add the soppressata and cook until lightly browned around the edges, 3 to 5 minutes. Use a slotted spoon to transfer the soppressata to a paper-towel-lined plate. Add the fennel to the pan and cook until just softened and lightly browned, 4 to 6 minutes. Add the browned soppressata, tomatoes, jalapeno juice, pickled jalapenos and 2 cups water. Cook until the liquid has reduced by almost half and the tomatoes just start to soften, about 5 minutes. Stir in the butter. Turn off the heat and cover with a lid. Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high to high heat. Sprinkle the halibut liberally with salt and pepper. When the oil just starts to smoke, gently place 2 of the fillets in the pan and sear until browned on both sides, about 5 minutes total. Transfer to a large plate. Sear the remaining fillets, using the remaining vegetable oil if needed. To serve, divide the soppressata mixture and broth evenly among 4 shallow bowls. Top with the halibut, a drizzle of olive oil and garnish with the reserved fennel fronds. Serve with crusty bread if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 50710,"Naughty Cowgirl 1 ounce espresso liqueur, such as Grind Espresso Shot Rum Liqueur 1 ounce cinnamon whiskey, such as Fireball
1/2 ounce chocolate syrup 1/2 ounce Mexican cl syrup 1 ounce Irish cream liqueur
1 ounce heavy cream
Dash cinnamon
1 chocolate cigar
Instructions: Add the espresso liqueur, cinnamon whiskey, chocolate syrup and cl syrup to a shaker and add ice. Shake until ice cold, for about 30 seconds, and pour into a martini glass. Add the Irish cream liqueur and heavy cream to a new shaker, then add ice and shake for 20 seconds. Pour this slowly on top of the drink so that the cream mixture floats on top. Garnish with the cinnamon and chocolate cigar.
","[Brunello di Montalcino, Tawny Port, Madeira, Sauternes]" 50711,"Mocha Granita 1 1/2 cups hot freshly-brewed strong coffee 1/2 cup milk 1/4 cup sugar 2 tablespoons chocolate syrup Instructions: Stir the coffee, milk, sugar and chocolate until well combined. Pour the mixture into a 8-by-8-by-2-inch glass baking dish. Freeze the granita until firm, stirring every 45 minutes, about 4 hours. Cover the baking dish and keep frozen. Before serving, scrape the surface of the granita with a fork until crystals form. Using an ice cream scoop, scoop out the granita and serve. Cook's Note: This granita can be prepared 3 days ahead. ","[Syrah, Zinfandel, Petite Sirah, Barbera]" 50712,"Roulades of Salmon with Shiso Leaves and Orange Peel 1 side of salmon, skinless and pin-boned 6 tablespoons Shiso leaves, chiffonade 2 tablespoons minced orange peel Salt and pepper 2 tablespoons ancho powder 1 cup vegetable oil 2 tablespoons butter Instructions: Beginning at the head end of the side of salmon, cut the side lengthwise into 6 equal strips. Season each strip with salt and pepper, then sprinkle with orange peel and shiso chiffonade. Start at the thicker end of the strip and roll into a pin wheel, securing with a toothpick. Repeat with remaining strips. Heat large skillet, add vegetable oil, bring to smoke point. Season roulades with salt and pepper and ancho powder. Add roulades to pan, sear one minute, add butter, and continue to cook 3 minutes. Turn roulade and continue 3 minutes on the second side, remove from pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 50713,"Nuts for Peanut Butter Cupcakes with Salted Caramel Filling 2 cups granulated sugar
2 sticks unsalted butter, at room temperature
1/2 cup creamy peanut butter
4 large whole eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup half-and-half
1 cup granulated sugar
6 tablespoons salted butter, chopped in small pieces 1/2 cup heavy cream
1 teaspoon sea salt
2 sticks unsalted butter
1/2 cup creamy peanut butter
2 pounds powdered sugar
2 teaspoons vanilla extract 1/4 cup half-and-half, plus more for thinning if needed
Chopped peanuts, for garnish Instructions: For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F. In large mixer bowl, cream together the granulated sugar, butter and peanut butter until light and fluffy with heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the vanilla and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of the flour and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely. For the salted caramel filling: In heavy medium saucepan, cook the granulated sugar by itself over medium-high heat. As the sugar starts to melt, stir continuously until all the sugar is melted and is a dark amber color. Remove from the heat. Stir in the butter until it is completely melted; the mixture will bubble up. Then add the cream and stir until smooth. Sprinkle in the sea salt and stir slightly. Cool to room temperature. Refrigerate until ready to use. For the peanut butter buttercream: In large mixer bowl, beat together the butter, peanut butter and half of the powdered sugar using heavy duty mixer. Add the half-and-half and the rest of the powdered sugar, along with the vanilla, and mix well. If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition until the frosting reaches the correct consistency. The thickness may depend on the humidity levels in your region. To assemble: When cupcakes are cooled to room temperature, make a 3/4-inch hole in the middle of each cupcake using a sharp knife. Leave a small amount of cake in the bottom of each cupcake so that your filling doesn't fall out the bottom of the cupcake. Using a small zipper bag, fill each cupcake to the top with salted caramel filling. Then frost with peanut butter buttercream. You may top cupcakes with chopped peanuts and a salted caramel drizzle as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50714,"Zesty Pork Chops 4 bone-in pork chops (about 1 1/4 pounds) All-purpose flour 1 cup Pace? Picante Sauce 2 tablespoons packed brown sugar 1 apple, peeled and cut into 1/4-inch thick slices 2 tablespoons olive oil Instructions: Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat. Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through. ","[Malbec, Tempranillo, Garnacha, Barbera]" 50715,"The Ciroc Royal Grape 1 oz. Ciroc Vodka 1 oz. white grape juice 1 splash champagne 1 piece grape Instructions: Shake ingredients over ice and strain into a chilled glass. Top with a splash of champagne and garnish with a frozen grape. ","[Chardonnay, Sauvignon Blanc, Riesling]" 50716,"All-Crust Sheet Pan Chicken Pot Pie Nonstick cooking spray, for the pan 3 tablespoons unsalted butter
2 teaspoons fresh thyme leaves, chopped 1/3 cup all-purpose flour, plus more for dusting 3 cups low-sodium chicken broth Kosher salt and freshly ground black pepper 1 rotisserie chicken, skin discarded and meat shredded (about 3 cups) One 14-ounce bag frozen pearl onions, thawed 2 large carrots, sliced into thin half-moons 2 stalks celery, finely diced Two 17.3-ounce packages puff pastry (4 sheets)
1 large egg, beaten with a splash of water Instructions: Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray. Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50717,"Party Eggs 2 teaspoons Hidden Valley? Original Ranch? Dips Mix 12 hard-boiled eggs, peeled 2/3 cup mayonnaise Instructions: Prepare Hidden Valley? Original Ranch? Dips Mix according to package directions. Cut eggs in half lengthwise. Remove yolks and mash together with mayonnaise and prepared dip. Spoon (or pipe with a pastry bag and tube) mixture into egg white cavities. Chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 50718,"Frozen Orange Pops 4 cups orange juice, pulp free and not from concentrate 1/4 cup honey* (See Cook's Note) 1 cup 0-percent Greek yogurt 2 teaspoons orange zest (from about 1 large orange) 1 1/2 teaspoons pure vanilla extract Kosher salt Instructions: Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely. Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight. To serve, take a pop from the freezer, run it under warm water and unmold. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50719,"Hidden Valley Ranch Fried Chicken 1/2 teaspoon freshly ground black pepper 3/4 cup all-purpose flour 1 chicken (3 pounds), cut into 8 pieces, rinsed and patted dry 1 cup, Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix, prepared 1 teaspoon salt Vegetable oil for frying Instructions: Place chicken pieces in shallow baking dish. Pour salad dressing over the chicken to cover. Chill covered for at least 1 hour. Remove chicken from the dish. Shake off any excess marinade. Discard any leftover marinade. On a large plate, mix flour, salt and pepper. Roll each piece of chicken in the seasoned flour. In a large deep skillet, heat the oil to 375 degrees F. Fry the chicken for 5 to 7 minutes on each side until golden and juices run clear. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50720,"Greek Salad Chicken Pitas 2 garlic cloves, minced ? teaspoon dried oregano 1 pound strong Tyson? /strong Crispy Chicken Strips 1 cup low-fat plain yogurt 1 tablespoon fresh lemon juice 4 mini cucumbers, cut into ?-inch half-moons Kosher salt and freshly ground black pepper 1 pint grape tomatoes, cut in halves ? cup pitted Kalamata olives, cut in halves 1 green bell pepper, stemmed, seeded, and thinly sliced 4 pita pockets, cut in half Instructions: Mix together the garlic and oregano. Place chicken on a baking sheet and sprinkle with half of garlic mixture. Prepare Crispy Chicken Strips according to package directions. Meanwhile, in a medium bowl, mix the yogurt, lemon juice, cucumbers, and remaining garlic mixture. Season to taste with salt and pepper. Divide the chicken, yogurt sauce, tomatoes, olives, and pepper among the pita pockets. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50721,"Raspberry Cup Custard with Graham Cracker Crust 1 cup graham cracker crumbs 1/2 cup plus 2 tablespoons sugar 5 tablespoons unsalted butter, melted 2 cups heavy cream 6 large egg yolks 1 tablespoon vanilla extract 1 tablespoon dark rum 36 fresh raspberries Sugar, for glazing (optional) Instructions: Preheat the oven to 300 degrees and set a rack in the middle. In a small mixing bowl, combine the graham cracker crumbs, 1/2 cup of the sugar, and the melted butter. Divide the mixture among 4 (1-cup) custard cups and press down to form a crust on the bottom. In a small saucepan over medium heat, combine the cream and 1 tablespoon of the remaining tablespoon of sugar. Scald and remove from the heat. In a large mixing bowl, combine the yolks, the remaining tablespoon of sugar, vanilla, and rum. Whisk lightly, just to combine. Whisking lightly, gradually drizzle the scalded cream mixture into the egg mixture to warm it without scrambling the eggs. Strain the mixture and pour into custard cups. Place 6 raspberries in each cup, dunking them so they are coated with custard. Arrange the cups in a roasting pan and pour in hot water halfway up the sides. Cover the pan with foil and bake for 30 to 40 minutes, or until the custards are set. Cool in the pan, then refrigerate, covered, up to 2 days ahead. If you like, sprinkle a light layer of sugar over each custard and place under a preheated broiler for about 2 to 4 minutes, watching that they don't burn. Serve immediately after glazing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50722,"Maw-Maw's Slaw 1/2 pound white cabbage, shredded (about 2 cups) 1/2 pound red cabbage, shredded (about 2 cups) 1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups) 1 cup thinly sliced red onions 1 cup chopped green onions, green parts only 1/2 cup chopped parsley 1 cup homemade mayonnaise, or store bought 1/2 cup Creole or whole grain mustard 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 2 teaspoons sugar Instructions: Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50723,"Double Blueberry Muffins 8 tablespoons (1 stick) unsalted butter, softened at room temperature 1 cup plus 2 tablespoons sugar 2 eggs 1 teaspoon pure vanilla extract 2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups fresh or thawed frozen blueberries 2 cups flour 1/2 cup whole, 2 percent fat, or 1 percent fat milk 1/4 teaspoon cinnamon Instructions: Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50724,"Grilled Meatball and Fusilli Pasta Salad 2 Family Size Tea Bags 2 quarts water Sugar or sweetener, optional 2 pounds vine-ripened tomatoes, roughly chopped (about 5 tomatoes) 1/3 cup extra-virgin olive oil, plus more for brushing, oiling the grill grates and drizzling 1/4 cup white wine vinegar 1/4 to 1/2 teaspoon crushed red pepper flakes 4 small cloves garlic, grated Kosher salt 1/3 cup panko breadcrumbs1/3 cup milk1/2 small red onion, finely minced (about 1/4 cup) 1 teaspoon dried oregano 1 large egg One 2-ounce piece Pecorino-Romano 1 pound ground pork 12 ounces tricolor fusilli 8 ounces ciliegini mozzarella balls, drained 1 cup loosely packed basil leaves, torn Instructions: For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pasta salad: Toss the tomatoes, oil, vinegar, crushed red pepper, half the garlic and 1 teaspoon salt in a large bowl; let sit at room temperature.
Stir together the breadcrumbs, milk, onion, oregano, egg and remaining garlic in a large bowl; let sit for 5 minutes so the breadcrumbs absorb the milk.
Brush a baking sheet with oil and set aside. Shave half the Pecorino into long, thin strips with a vegetable peeler; set aside. Finely grate the remaining Pecorino and add to the breadcrumb mixture. Add the ground pork and mix everything with your hands until just combined. Roll level teaspoons of the pork mixture into about 30 small meatballs, placing them on the oiled baking sheet as you form them. Thread 5 meatballs onto each skewer. Freeze the skewers to firm up the meatballs (and help keep them from sticking to the grill), about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil, and prepare a grill or large grill pan for cooking over medium-high heat.
Add the fusilli to the boiling water and cook until al dente, about 9 minutes. Strain the pasta well, add to the bowl with the tomato mixture and stir to combine; set aside.
Brush the skewers all over with oil. Lightly oil the grill grates. Grill the skewers, rotating as needed to ensure even cooking, until the meatballs are charred in spots on all sides and cooked through, 6 to 8 minutes. Remove the meatballs from the skewers, and add to the pasta, along with the shaved Pecorino, mozzarella and basil. Add salt if needed. Serve immediately or at room temperature. Drizzle with additional oil before serving.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 50725,"Grilled Pizza with Spicy Hummus, Vegetables, Goat Cheese and Black Olives 3 cups cooked chickpeas, from dried, or canned, drained and rinsed 6 cloves roasted garlic 2 teaspoons cayenne pepper 2 tablespoons lemon juice 1 tablespoon honey 3 tablespoons tahini 1/2 cup olive oil Salt and freshly ground black pepper 1/2 Pizza Dough, rolled into 2 (10-inch) rounds, recipe follows Canola oil 2 grilled red peppers, cut into strips 6 grilled scallions, thinly sliced 1 Japanese eggplant, cut in 1/2 and grilled 1 zucchini, cut in half and grilled Salt and freshly ground black pepper 1 tablespoon ancho powder 1/2 cup crumbled goat cheese 1/4 cup chopped black kalamata olives 1/4 cup freshly chopped basil leaves 2/3 cup lukewarm water (105 degrees F to 115 degrees F) 2 1/2 teaspoons active dry yeast 1/2 teaspoon sugar 2 tablespoons olive oil, plus additional for oiling bowl 1 3/4 to 2 cups all-purpose unbleached flour 1/4 cup finely ground yellow cornmeal 2 teaspoons coarse salt Instructions: For the hummus: Place chickpeas, garlic, cayenne pepper, lemon juice, honey and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste. For the pizza: Heat the grill to high. Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Top each pizza with the spicy hummus. Arrange any or all of the veggies on top of the hummus and top with the goat cheese. Season with salt, pepper and ancho powder. Place the bread back on the grill, close the cover and grill for 5 minutes to heat through. Remove and add black olives and fresh basil. In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball. Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50726,"Whipped Cream 1 pint heavy cream 1 tablespoon granulated sugar 1 teaspoon vanilla extract Instructions: Put the cream, sugar and vanilla in a well chilled bowl or in a bowl over ice. Beat with an electric hand mixer on medium-high speed until soft peaks form, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 50727,"Mashed Potatoes 2 pounds Idaho potatoes, peeled and quartered 2 teaspoons kosher salt 8 tablespoons (1 stick) unsalted butter 1/2 cup heavy cream 1/2 cup milk 1/4 teaspoon freshly ground white pepper Instructions: Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife -- there should be no resistance. Place in a colander and allow to drain well for several minutes. Combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted. Keep warm. Working with the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer. If you have any difficulty, add a little of the hot milk and butter to the potatoes. To serve, place the potatoes over a low fame and begin adding the warm milk mixture. Whip the potatoes with a wooden spoon or spatula while heating. When all the liquid is absorbed, season with the remaining salt and white pepper. Serve piping hot. Mashed potatoes are best served immediately, but if you are unable to do so, or need them for another recipe, keep the potatoes hot for up to 1 hour by placing them in the top of a double boiler, covered, and held over barely simmering water. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 50728,"Eggplant Salad: Shlada De-al Bedenjan 4 eggplant 1 teaspoon salt, plus more as needed 2 tablespoons extra-virgin olive oil 2 large tomatoes, peeled and grated 1/2 onion, finely chopped 4 cloves garlic, finely chopped 1 tablespoon paprika 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 4 flat-leaf parsley sprigs, finely chopped 4 cilantro sprigs, finely chopped 2 tablespoons red wine vinegar 2 lemons, quartered Instructions: Cut the eggplant into 2-inch cubes. Bring a large pot of salted water to a boil. Add the eggplant and cook until tender, about 5 minutes. Drain. Heat the oil in a large skillet over medium heat. Add the tomato, onion, and garlic and cook, stirring occasionally, for 8 to 10 minutes. Add eggplant, paprika, cumin, black pepper, parsley, and cilantro and cook gently, mashing the ingredients occasionally, until any excess liquid cooks off, about 10 to 12 minutes. Add the vinegar, mix well, and let cool. Transfer the eggplant salad to a platter and garnish with the lemon quarters. ","[Syrah, Tempranillo, Garnacha, Barbera]" 50729,"Cauliflower Bolognese Kosher salt and freshly ground black pepper 2 tablespoons olive oil 4 tablespoons salted butter 1 red onion, diced small 4 cloves garlic, sliced 1 teaspoon chopped fresh rosemary 1/4 teaspoon crushed red pepper flakes 12 ounces linguine 1/2 cup tomato paste One 10-ounce bag fresh riced cauliflower 1/2 cup grated Pecorino-Romano, plus more for serving 2 tablespoons heavy cream Fresh basil, for serving Instructions: Bring a large pot of salted water to a boil. Heat the olive oil and 2 tablespoons butter in a large pot over medium heat. Add the onion, garlic, rosemary and pepper flakes, then cook, stirring, until fragrant, about 3 minutes. Meanwhile, drop the pasta into the boiling water and cook for a couple minutes under the recommended time. Add the tomato paste and cauliflower to the onions, then stir to combine. Continue to cook, stirring, until the cauliflower begins to caramelize and the tomato paste has cooked down, 6 to 7 minutes. Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, pasta water, pecorino and remaining 2 tablespoons butter to the pot with the sauce. Stir and toss until totally combined. Add the cream and season to taste. Serve topped with fresh basil and a little more pecorino. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 50730,"Sweet Potato Toast with Almond Butter, Banana and Toasted Coconut Chips 2 medium sweet potatoes (about 1 pound total) 1 tablespoon coconut oil, melted Fine salt 4 tablespoons almond butter
1 large banana, peeled and thinly sliced 1/4 cup toasted coconut chips Instructions: Preheat the oven to 450 degrees F. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, coconut oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
Divide the almond butter among the toasts, then top each with sliced banana and sprinkle with toasted coconut. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50731,"Lizzie's Old Fashioned Cocoa Cake with Caramel Icing 2 cups all-purpose flour, plus more to grease pans 2/3 cup cocoa 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 teaspoon salt 1 1/3 sticks (2/3 cup) butter, plus more to grease pans 1 2/3 cups sugar 3 large eggs 1/2 teaspoon vanilla extract Cooking spray 4 cups sugar 1 cup milk 1 stick (1/2 cup) butter 1 teaspoon vanilla extract 1/8 teaspoon baking soda Instructions: Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour. Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray. For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda. Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50732,"Watermelon, Mint and Jalapeno Salsa 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice
4 cups finely chopped seeded watermelon
1/4 cup finely chopped fresh mint
2 jalapenos, stemmed, seeded and finely chopped
Kosher salt Tortilla chips, for serving Instructions: Combine the olive oil and lime juice in a bowl. Add the watermelon, mint and jalapenos and toss with the lime juice and olive oil mixture. Season with salt and eat with your favorite chips. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 50733,"Classic Chicago Chicken Vesuvio 1/2 cup granulated sugar Kosher salt 1 whole chicken (between 3 and 4 pounds), broken down into breasts, wings and thigh-leg pieces (leaving thighs and legs attached) 3 tablespoons extra-virgin olive oil
1 teaspoon dried Italian seasoning
Freshly cracked black pepper
1 pound russet potatoes, cut into wedges
6 cloves garlic 1/2 cup dry white wine
Zest of 1 lemon plus juice of 1/2 lemon 4 tablespoons (1/2 stick) unsalted butter
1 cup frozen peas, thawed
1/4 cup fresh flat-leaf parsley, chopped
Instructions: In a large mixing bowl or liquid measuring cup, combine the sugar, 1 cup salt and 6 cups room-temperature water. Gently stir until the salt and sugar are dissolved. Place the chicken pieces in a large ziptop bag inside of a bowl. Pour the brine over the chicken, close the ziptop bag and refrigerate for at least 2 hours and up to overnight. Preheat the oven to 375 degrees F. Line a baking sheet with paper towels. Place the brined chicken on the lined baking sheet. Pat the chicken with additional paper towels until the skin is completely dry. Place a 12-inch cast-iron skillet over high heat and add the oil. Season both sides of the chicken pieces with the Italian seasoning and some salt and pepper. Sear the chicken, flipping only once, until golden brown and crispy, 2 to 3 minutes per side. If the skillet is not large enough to accommodate all the chicken with space in between the pieces, sear the chicken in 2 batches. Set the chicken aside. Place the potato wedges cut-side down in the hot skillet. Sear until light golden, about 6 minutes, then flip and sear the other cut side for 6 minutes more. Turn off the heat and add the chicken back to the skillet, nestling the pieces among the potato wedges. Add 3 of the garlic cloves to the skillet and transfer to the oven. Roast until the chicken and potatoes are cooked through, 35 to 40 minutes. Transfer the chicken and potatoes to a serving platter and cover with aluminum foil; discard the garlic cloves. Place the skillet over medium-high heat and add the wine to deglaze. Reduce the wine, scraping up any brown bits from the bottom of the skillet, about 2 minutes. Grate the remaining 3 cloves garlic into the skillet. Reduce the heat to medium low and add the lemon zest and juice. Tablespoon by tablespoon, melt in the butter until the sauce is slightly thickened and smooth. Stir in the peas and warm in the butter sauce for 30 seconds more. Pour the hot sauce over the chicken and potatoes. Sprinkle with chopped parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 50734,"Tangy Guacamole-Ranch Dip 1 1/4 cups low-fat buttermilk One 8-ounce avocado, halved, pitted and peeled 1/4 cup loosely packed chopped fresh cilantro 1/4 cup loosely packed fresh dill fronds 1/4 cup loosely packed fresh flat-leaf parsley 1 teaspoon white wine vinegar 3 scallions, white and light green parts chopped 1/2 clove garlic, finely chopped Fine salt 1 small tomato, finely chopped Pita chips, for serving Instructions: Put the buttermilk, avocado, cilantro, dill, parsley, vinegar, scallions and garlic in a blender and blend until smooth. Transfer to a medium bowl and season with 1/2 teaspoon salt. Fold in the tomato. Cover with plastic wrap that sits directly on top of the dip and refrigerate for 30 minutes or up to 1 day before using. Serve with pita chips for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50735,"No-Bake Chocolate Oatmeal Cookies 1 cup light brown sugar 3 tablespoons unsweetened cocoa powder
1/4 cup (4 tablespoons) unsalted butter
1/2 cup unsweetened almond milk
1/2 cup chunky almond butter
3/4 teaspoon kosher salt
2 cups rolled oats
3/4 cup roasted sliced almonds
1/4 cup mini chocolate chips
Instructions: Line a baking sheet with parchment paper and set aside. Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 50736,"Chocolate English Tea Cake 1 cup almond flour 1/4 cup sugar 2 1/2 sticks unsalted butter, at room temperature 6 large eggs 1 cup all-purpose flour 3/4 cup cocoa powder 2 tablespoons baking powder 1 jar Devonshire cream 1/2 cup chopped dark chocolate Instructions: Preheat oven to 400 degrees F. In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 50737,"Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce 1/2 cup white wine 1/4 cup finely chopped red bell peppers 1 shallot, finely chopped Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
2 heaping tablespoons whole-grain Dijon mustard
Zest of 1 lemon
2 tablespoons chopped fresh parsley
2 pounds fingerling potatoes Kosher salt
4 stalks fresh rosemary
1 bunch fresh thyme
1 pound button mushrooms
1 tablespoon lemon juice
2 tablespoons olive oil
Instructions: For the sauce: In a medium saucepot set over medium heat, add the wine, bell peppers and shallots. Stirring constantly, cook until the shallots and peppers soak up the wine and the wine evaporates, about 5 minutes. Season with a pinch of salt and a few grinds of black pepper. Add the cream, mustard and lemon zest. Increase the heat slightly, and continue to cook and stir until the liquid slightly reduces and thickens, about 8 more minutes. Remove from the heat and stir in the parsley. For the fingerlings and mushrooms: Place a large baking sheet in the oven and preheat the oven to 425 degrees F. In a large pot, add the potatoes, a nice pinch of salt and cover with an inch of water. Bring to a boil and boil the potatoes for 5 minutes. Turn off the heat and allow the potatoes to sit for 5 more minutes. Drain and air-dry the potatoes. Remove the baking sheet from the oven and quickly scatter half of the rosemary and thyme on it. Arrange the potatoes and mushrooms over the herbs. Spritz the entire baking sheet with the lemon juice and drizzle everything lightly with the olive oil. Place the remaining herbs over the top. Roast until the potatoes are tender and the mushrooms are darker in color and tender, 30 to 35 minutes, tossing halfway through. Remove the herbs and serve warm, at room temperature or chilled, with a drizzle of the sauce, served at the same temperature as the dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50738,"Lime Coconut Pie 3/4 cup sugar cookie or graham cracker crumbs 2 1/4 cups sweetened shredded coconut 1 tablespoon unsalted butter, melted 4 tablespoons unsalted butter 3/4 cup freshly squeezed lime juice 2 tablespoons cornmeal Pinch of salt 1 1/4 cups sugar 4 large eggs, separated 2 large egg yolks 1/4 teaspoon cream of tartar Finely grated zest of 1 lime Instructions: Combine cookie crumbs, coconut and melted butter. Press half of mixture onto bottom and up sides of 10 inch glass pie dish, building up sides to form an edge. Reserve remaining mixture for topping. Combine 4 tablespoons butter, lime juice, cornmeal, salt and 3/4 cup sugar in large metal bowl set over pot of simmering water. Cook slowly, scraping sides of bowl and whisking occasionally, 15 minutes. Add the 6 egg yolks all at once and cook, whisking occasionally until thickened, about 15 minutes. Press plastic wrap onto surface of custard. Refrigerate until cool, whisking occasionally. Preheat oven to 275 degrees F. Beat egg whites, cream of tartar and remaining 1/2 cup sugar until stiff and glossy. Gently fold half of beaten whites into lime custard. Then fold in remaining whites and lime zest. Pour filling into pie shell and sprinkle with reserved topping, covering evenly. Bake 45 minutes, until pie has risen and coconut is golden brown. (The filling should be slightly cracked and firm when pressed in the center). Cool completely. Cover with plastic and refrigerate until well chilled, at least 6 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 50739,"Braised Lamb Shanks with Carrots, Black Pepper and Miso 2 tablespoons canola oil 4 medium lamb shanks (about 1/2 pound each)
Kosher salt and freshly ground black pepper plus 1 tablespoon coarsely ground black pepper
2 medium yellow onions, thinly sliced
16 small carrots, split lengthwise
12 large cloves garlic
4 small parsnips, split lengthwise
1 tablespoon dark brown sugar
1 cup dry vermouth
8 cups beef stock
1/4 cup yellow miso paste
1/4 cup grainy mustard
1 tablespoon red wine vinegar
1 cup fresh parsley leaves
Instructions: Preheat the oven to 350 degrees F. Heat a Dutch oven over high heat and add the oil. Sprinkle the lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl. Stir the onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the carrots, garlic and parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes. Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, miso paste and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours. Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Barolo]

" 50740,"Chocolate Rolls 1 1/2 cups semi sweet chocolate, melted 1/2 light cup corn syrup 3/4 teaspoon warm water 1/2 tablespoon orange extract Instructions: Combine all ingredients in a bowl and cover. Let it sit overnight to firm up. Roll into logs and cut into 1-inch sections. Wrap in decorative foil and papers. ","[Merlot, Cabernet Sauvignon, Malbec]" 50741,"Fried Skillet Corn Salad Four 6-by-1/2-inch-thick slices pork belly (about 1/2 pound) 2 tablespoons unsalted butter 1 red onion, finely diced (1 3/4 cups) 1 small green bell pepper, finely diced (3/4 cup) Kosher salt and freshly ground black pepper 4 cups fresh corn kernels (from 6 ears of corn) One 14.5-ounce can diced tomatoes, drained Instructions: Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet. Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 50742,"Shepherd's Pie Extra-virgin olive oil, as needed 2 pounds boneless lamb shoulder or leg, cut into 1/2-inch dice Kosher salt 1/2 cup flour 2 large leeks, white part only, cut into 1/2-inch dice 3 ribs celery, cut into 1/4-inch dice 3 carrots, peeled and cut into 1/4-inch dice 2 cloves garlic, smashed and finely chopped 1/4 cup tomato paste 1 cup red wine 3 to 4 cups chicken stock 2 bay leaves 1 bundle fresh thyme 2 pounds Yukon gold potatoes, cut into 1-inch dice 3/4 to 1 cup heavy cream 2 to 3 tablespoons cold butter 1 cup frozen peas Instructions: Coat a wide pan with olive oil and bring to a medium-high heat. Season the lamb with salt and toss with the flour. Add the lamb to the pan and brown well on all sides. Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil. Add the leeks, celery, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the lamb back to the pan and stir to combine. Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes. Add the wine and cook until it reduces by 1/2. Add enough stock to just cover the surface of the lamb. Taste and season with salt, if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for 1 hour, or until the lamb is tender. When the stock level reduces replace with more to keep the meat submerged. Place the potatoes in a medium saucepan and cover by 1-inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes. Drain the water from the potatoes and pass them while they are still hot through a food mill. In a small saucepan over medium-high heat, bring the cream to a boil. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful. Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning, if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard. Preheat the broiler. Transfer the lamb to a wide, flat flameproof baking dish. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 50743,"Tuscan Tomato-White Bean Soup 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large onion, chopped 5 cloves garlic, smashed Kosher salt 2 tablespoons tomato paste 2 pounds tomatoes, chopped 2 15-ounce cans no-salt-added white beans, drained and rinsed 1 quart low-sodium vegetable or chicken broth 1 sprig rosemary, plus 1 teaspoon chopped leaves 1/4 teaspoon red pepper flakes, plus more for sprinkling 4 cups cubed ciabatta bread (about 4 ounces) 1/2 cup shredded mozzarella cheese (about 2 ounces) Instructions: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes. Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm. Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil. ","[Chianti, Barbera, Dolcetto, Garnacha]" 50744,"Eggplant Caviar 4 medium eggplants, about 14 ounces each 1/2 cup extra virgin olive oil 4 plum tomatoes, peeled and cut in 1/8-inch dice 1/4 cup Nicoise olives, chopped coarsely 1/4 cup chopped Italian parsley 1 tablespoon chopped garlic 1 tablespoon fresh lemon juice 1 tablespoon sea salt Freshly cracked black pepper 4 medium eggplants, about 14 ounces each 1/2 cup extra virgin olive oil 4 plum tomatoes, peeled and cut in 1/8-inch dice 1/4 cup Nicoise olives, chopped coarsely 1/4 cup chopped Italian parsley 1 tablespoon chopped garlic 1 tablespoon fresh lemon juice 1 tablespoon sea salt Freshly cracked black pepper Instructions: Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste. Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50745,"Light-Up Reindeer Cake Nonstick cooking spray 2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1 1/2 cups granulated sugar 3/4 cup vegetable oil 1 1/2 teaspoons pure vanilla extract 3 large eggs 3/4 cup buttermilk 1 stick (8 tablespoons) unsalted butter, melted 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons pure vanilla extract Pinch kosher salt One 16-ounce package confectioners' sugar 7 tablespoons milk 1/2 cup semisweet chocolate chips 3/4 teaspoon coconut oil 1/4 cup white chocolate chips 1 pound fondant Brown, red and black gel food coloring Cornstarch, for dusting Holiday sprinkles Instructions: For the cake: Preheat the oven to 350 degrees F. Spray three 6-inch cake pans with nonstick spray, dust each with flour and line with parchment paper (if you don\u2019t have 3 pans, you can bake in batches). Whisk together the flour, baking powder and salt in a medium bowl. Combine the sugar, oil, vanilla and eggs in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Alternate adding the dry mixture and buttermilk, mixing on low speed, until smooth. Divide the batter between the 3 prepared baking pans. Bake until the cakes spring back slightly when touched, 25 to 30 minutes. Let cool 10 minutes in the pans, then transfer to a wire rack to cool completely. For the frosting: Meanwhile, combine the butter, cocoa powder, vanilla and salt in a stand mixer fitted with the paddle attachment. Mix on low speed until combined, then start adding the confectioners\u2019 sugar 1 cup at a time, alternating with additions of the milk. Increase the speed to medium high and mix until smooth. Use a serrated knife to trim off the top from two of the cake layers (if the layers domed differently, trim the smaller domes), using the edge of the cake pan as a guide. Place 1 trimmed cake on a cake board or platter and spread 1/4 cup of the chocolate frosting over the top. Place the second trimmed cake on top, spread the top with frosting, then top with the third cake so that the top is domed. Refrigerate until firm, about 30 minutes. For the decorations: Meanwhile, line a baking sheet and plate with parchment paper. Combine the semisweet chocolate chips and 1/2 teaspoon of the coconut oil in a microwave-safe bowl; microwave, stirring every 10 seconds, until melted and smooth, about 40 seconds. Transfer to a piping bag and snip the tip. Onto the prepared baking sheet, use the semisweet chocolate to pipe 2 antlers (each 4 inches tall and 3/4 inch wide at the base), making sure the antlers are sturdy and thick enough to stand up on top of the cake later. Refrigerate until set, about 20 minutes. Meanwhile, onto the prepared plate, use the semisweet chocolate to pipe 2 arches for the pupils of the eyes (each 2/3 inch tall and 2/3 inch wide at the base), spacing them at least 2 inches apart; fill in the arches with the chocolate. Refrigerate until set, about 10 minutes. Combine the white chocolate chips and remaining 1/4 teaspoon coconut oil in a microwave-safe bowl and microwave, stirring every 10 seconds, until melted and smooth, 20 to 30 seconds. Transfer to a piping bag and snip the tip. Remove the plate with the pupils from the refrigerator. Use the white chocolate to pipe 2 bigger arches for the whites of the eyes (each 1 inch tall and 1 inch wide at the base), aligning the bases for each set of pupil and white; fill in the space around each pupil with white chocolate. Refrigerate until set, about 15 minutes. Pull off a tennis ball-size mound of fondant, knead in enough brown food coloring until dark brown, then roll into a ball. Repeat the process with 3 golf ball-size mounds of fondant and tint one light brown (1 drop of brown food coloring), one black (3 drops of black food coloring) and one red (3 drops of red food coloring). Keep each piece of fondant wrapped in plastic wrap while not in use. Roll out a quarter of the dark brown fondant on a cornstarch-dusted cutting board until very thin. Use a sharp paring knife to cut out two 2 1/2- inch-tall oval ears with a pointed tip. Roll out half of the light brown fondant and cut into slightly smaller pointed ovals. Dab the light brown fondant with a small amount of water to adhere each piece to a dark brown ear, creating a lighter interior. Set aside to dry. Use the remaining dark fondant to form the legs: Divide the dough into thirds. Use two-thirds of the dough to shape the hind legs by rolling two logs, each 2 1/2 inches long and 3/4 inch in diameter; taper one end of each. Shape the front legs the same way with the remaining dough, each 1 1/2 inches long. Roll 4 tiny balls of black fondant, then flatten them slightly between two fingers. Dab with a little water to adhere the black discs to the wide end of each brown leg, to form hooves. Form the nose by rolling the red fondant into a ball. Set aside the eyes and nose. Cover the chilled cake with frosting, reserving 1/3 cup for decorations. Place the hind legs on either side of the cake, so that the hooves face forward, shaping the legs around the cake. Place the two front legs in front, near the hooves of the back legs, upright but at a slight angle towards the back. Remove the antlers from the refrigerator. Place them on top of the cake, towards the center. Set the ears just to the back and sides of the antlers, using toothpicks behind the ears to prop them up, if needed. Transfer the reserved frosting to a piping bag fitted with a fluted tip. Pipe a few swirls in front of the antlers. Top the swirls with holiday sprinkles. Press a red flashing battery-operated LED balloon light into the red fondant ball, pushing it towards the front of the nose; reform the ball around the light, leaving the power tab exposed to turn the light on. Insert a toothpick halfway in the front middle of the cake. Press the nose on it until flush against the cake but held up by the toothpick. Remove the eyes from the refrigerator and carefully peel them off the parchment to reveal pupils set in the whites of the eyes. Pipe a small dollop of frosting on the back of each eye then arrange the eyes over the nose. Remove the light from the cake before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50746,"Soft Pretzels with Chocolate-Hazelnut Dip 1 tablespoon sugar 1 teaspoon kosher salt, plus more for salting the pretzels, optional One .25-ounce packet dry active yeast
5 tablespoons unsalted butter, melted
2 3/4 cups all-purpose flour, plus more for dusting
Vegetable oil, for oiling the bowl and baking sheets 1/4 cup baking soda
1/2 cup whole milk
1 cup chocolate-hazelnut spread, such as Nutella
Instructions: In a large bowl, combine the sugar and salt with 1 cup warm water. Sprinkle the yeast on top and let stand until foamy, about 5 minutes. Add 3 tablespoons of the melted butter; stir to combine. Add the flour to the bowl and stir with a wooden spoon until a dough starts to come together. Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to a clean, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until the dough has almost doubled in size, about 1 hour. Preheat the oven to 475 degrees F. Position racks in the upper and lower thirds of the oven. Lightly oil two baking sheets. Cut the dough into 8 pieces. Roll each piece out into a 20-inch long rope and twist into a pretzel shape. Fill a large, wide pot with about 3 inches of water. Add the baking soda and bring to a brisk simmer over medium-high heat. Boil the pretzels, two at a time, until puffed and shiny, about 2 minutes; transfer to the oiled baking sheets as you go. Brush the boiled pretzels with the remaining 2 tablespoons butter and then sprinkle salt as desired. Bake until deeply browned, 12 to 15 minutes, switching the positions of the baking sheets halfway through. While the pretzels are baking, warm the milk in a small saucepan over medium heat. Add the chocolate-hazelnut spread and whisk until combined. Serve the pretzels warm with the chocolate-hazelnut dipping sauce. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 50747,"French Martini 2 cups fresh pineapple juice 2 1/2 cups vodka 1/4 cup Vermouth 2 teaspoons raspberry liqueur (recommended: Chambord) Instructions: Combine the ingredients in a cocktail shaker. Fill a martini glass with ice and pour the cocktail over the ice. ","[Chardonnay, Sauvignon Blanc, Ros]" 50748,"Low Country Shrimp and Grits with Stewed Tomatoes 2 cups 2-percent milk Coarse kosher salt and freshly ground black pepper 1 cup stone-ground grits 1 tablespoon olive oil 1 medium onion, coarsely chopped 3 cloves garlic, finely chopped One 28-ounce can low-sodium whole tomatoes, coarsely chopped, juice reserved 2 bay leaves, preferably fresh 1 pinch ground cayenne pepper or to taste 24 large fresh shrimp, peeled and deveined (tails left on) 2 tablespoons chopped fresh parsley, plus more for garnish 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish 1 tablespoon unsalted butter Instructions: In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50749,"Chelsweets Chocolate Cake with Salted Caramel Vanilla Buttercream 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder Nonstick cooking spray 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon espresso powder 2 eggs 2 teaspoons vanilla extract 1 teaspoon vinegar Salted Caramel Vanilla Buttercream, recipe follows 4 sticks (2 cups) unsalted butter, at room temperature 8 cups confectioners' sugar, sifted 1/2 cup salted caramel sauce 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1/4 cup heavy cream Instructions: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line four 7-inch cake pans with parchment rounds and spray them with nonstick spray; set aside. Mix together the flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl or the bowl of a stand mixer. Stir in the buttermilk and vegetable oil. Dissolve the espresso powder in 1 cup boiling water, then stir into the mixture. Add the eggs, vanilla and vinegar and mix together on medium speed until well combined. Distribute the cake batter evenly among the prepared baking pans and bake, switching and rotating the positions of the cake pans halfway through, until a cake tester inserted in the centers comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool for 10 minutes, then remove from the pans and cool completely. Place 1 cake layer on a cake plate and frost with the Salted Caramel Vanilla Buttercream. Top with another cake layer and buttercream, and continue in this manner until you have used all the layers. Frost the cake with the remaining buttercream and serve. Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the heavy cream, to loosen the buttercream. 4 cups buttercream (enough to decorate one 7-inch cake) ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 50750,"Butternut Soup 5 medium butternut squash 3 medium carrots 2 stalks celery 2 Spanish onions 3 tablespoons butter 15 cloves garlic 10 sprigs thyme 1 (3-inch) cinnamon stick 12 cups chicken stock 1 cup heavy cream Salt and freshly ground black pepper Instructions: Peel the squash, trim both ends, and cut it in half lengthwise. Scoop out and discard the seeds. Cut the squash into medium-size chunks. Peel the carrots and chop them roughly. Roughly chop the celery and onions. Melt the butter in a large stockpot set over medium heat, and add the squash, carrots, celery, onions, and garlic. Cook until softened but not browned, and then add the thyme and cinnamon. Add the stock, bring to a boil, reduce to a simmer, and cook until the squash is soft, 25 to 30 minutes. Fish out and discard the thyme stems and cinnamon stick. Using a food processor or hand blender, puree the soup (in batches, if using a food processor) until it's smooth. Stir in the cream and season to taste with salt and pepper. 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, Riesling]" 50751,"Pine Nut Sticky Toffee Pudding with Vanilla-Spiked Pineapple Confit 5 ounces (10 tablespoons) butter, soft, plus more for brown butter 5 ounces brown sugar 14 ounces Date Puree, recipe follows 2 large eggs 1 egg yolk 1 vanilla bean, scraped 3 ounces maple syrup 1 ounce molasses 14 ounces all-purpose flour 2 ounces hazelnut flour 1/4 ounce baking powder 1/4 ounce baking soda 1/8 ounce salt 2 ounces toasted pine nuts Streusel, recipe follows Sticky Toffee Caramel Sauce, recipe follows Pineapple Confit, recipe follows 2 cups heavy cream, whipped, for serving 7 ounces pitted dates 17 1/2 ounces ruby port wine 17 1/2 ounces brown sugar 9 ounces granulated sugar 17 1/2 ounces heavy cream 3 1/2 ounces unsalted butter 1/8 ounce salt 1 large ripe golden pineapple 3 vanilla beans 3 cups fresh pineapple juice Reserved tops from pudding cakes 1/2 stick (4 tablespoons) unsalted butter 1 cinnamon stick 3 tablespoons pine nuts Instructions: Preheat the oven to 350 degrees F.
Cream the butter and sugar in the bowl of a stand mixer. Add the Date Puree, eggs, egg yolk and vanilla bean seeds and mix to combine. Add the maple syrup and molasses and mix to combine.
In a separate bowl, combine the flours, baking powder, baking soda and salt, and sift into the mixer. Mix on low speed until incorporated. Remove the bowl from the stand. Using a spatula, fold in toasted pine nuts. Using a 3/4-cup scoop, scoop the batter into a nonstick 8-ounce cupcake tin (with 12 cups). (You may have some leftover batter.) Bake for about 20 minutes. Remove from heat and allow to cool.
Remove the individual puddings from the cupcake tin. Carefully slice off the tops where the pudding has gotten wider, so you have uniform cakes. Set the tops aside and reserve for the Streusel.
To serve, heat the Sticky Toffee Caramel Sauce and place the puddings in it. Plate each pudding with a drizzle of the caramel, a few pieces of Pineapple Confit, a dollop of whipped cream, some Streusel and a bit of grated cinnamon stick from the Streusel. Combine the dates and port in a medium-size saucepan and bring to a simmer. Cook until the dates are tender, 10 to 12 minutes. Transfer to a food processor and puree until smooth.
In a medium-size, heavy-bottomed saucepan, cook the sugars until they boil and turn amber in color, 8 to 10 minutes. Carefully pour the heavy cream into the caramel, whisking constantly, then whisk in the butter. Keep warm until ready to use.
Preheat the oven to 350 degrees F.
Peel the pineapple. Split the vanilla beans lengthwise. Cut the split beans in half so you have 12 pieces. Stab the vanilla beans into the pineapple so that they are inserted. Place the pineapple lengthwise in a casserole dish. Pour the pineapple juice into the dish. Bake for 30 to 40 minutes, basting every 10 minutes, as well as rotating the pineapple so each side is cooked evenly. Remove from the oven and leave at room temperature until ready to serve. Before serving, remove the vanilla beans and discard. Cut the pineapple into chunks when ready to plate.
Preheat the oven to 350 degrees F.
Crumble the pudding cake tops into smaller pieces. Melt the butter in a medium skillet, and when it is brown and bubbly, add the crumbled tops and toss to coat. Add the cinnamon stick and pine nuts and toss to combine. Transfer the mixture to a baking sheet and place it in the oven. Toast until crisp and browned, 10 to 12 minutes. Use as desired as a topping for the Sticky Toffee Pudding and reserve the rest for another use.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50752,"Deep Fried Pickles 24 dill pickle spears, chilled Egg wash, recipe follows Breading, recipe follows Canola oil, for frying Ranch dressing, recipe follows 24 dill pickle spears, chilled Egg wash, recipe follows Breading, recipe follows Canola oil, for frying Ranch dressing, recipe follows 2 cups milk 2 eggs Pinch lemon pepper Pinch dill weed Pickle juice 2 cups milk 2 eggs Pinch lemon pepper Pinch dill weed Pickle juice 2 1/2 cups cornmeal 1 1/2 cups all-purpose flour 1/2 cup lemon pepper 1/2 cup dill weed 4 teaspoons paprika 2 teaspoons garlic salt Pinch cayenne pepper, or more to taste 2 1/2 cups cornmeal 1 1/2 cups all-purpose flour 1/2 cup lemon pepper 1/2 cup dill weed 4 teaspoons paprika 2 teaspoons garlic salt Pinch cayenne pepper, or more to taste 1/2 cup buttermilk 1/2 cup sour cream 3 tablespoons minced parsley leaves 2 tablespoons chopped green onion 1 1/2 tablespoons apple cider vinegar 2 teaspoons freshly ground pepper 1 teaspoon Dijon mustard 1/2 garlic clove, minced Mayonnaise 1/2 cup buttermilk 1/2 cup sour cream 3 tablespoons minced parsley leaves 2 tablespoons chopped green onion 1 1/2 tablespoons apple cider vinegar 2 teaspoons freshly ground pepper 1 teaspoon Dijon mustard 1/2 garlic clove, minced Mayonnaise Instructions: Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing. Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing. In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine. In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine. Combine all ingredients in a baking dish. Combine all ingredients in a baking dish. In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve. In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50753,"Chiarello Chocolate Chili Con Carne 3 pounds beef chuck Freshly ground black pepper Gray salt 1/2 teaspoon ground cinnamon, plus 1 teaspoon 1 teaspoon ground cumin, plus 2 teaspoons 2 tablespoons chili powder, plus 2 tablespoons Masa harina (Mexican corn flour) 1/2 cup extra-virgin olive oil 1/4 cup lard (Manteca) 4 red onions, peeled and minced 6 cloves garlic, minced 4 jalapeno peppers, sliced thin with seeds, stems removed 1/4 cup tomato paste 2 teaspoons dried oregano 2 to 3 (12-ounce) bottles beer 1 (12-ounce) can diced tomato in juices 1 quart chicken stock 3 (12-ounce) cans black beans 2 ounces bittersweet chocolate, cut into large chunks Instructions: Cut the chuck into ?-inch pieces, or, to save time, have your butcher do this for you. Place the chuck in a large bowl. Season liberally with pepper (about 20 turns of the pepper grinder) and grey salt to taste\u2013 remember half of this will come off in the pan. Season with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina (this is a ground hominy flour common to Mexican cuisine and easily found in the Mexican food sections of many grocery stores). The flour will thicken the sauce and give it a specific, Mexican taste. Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will brown and caramelize. Meanwhile, add the lard. The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to saute vegetables. Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Some of the same spices as were used on the meat will be used in the sauce. Add the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or store in the refrigerator for 2 to 3 days. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50754,"Pulled Chicken Ragu and Rigatoni 6 chicken thighs 2 bone-in, skin-on chicken breasts 2 carrots, coarsely chopped 2 ribs celery, coarsely chopped 2 onions, 1 quartered at the root end and 1 chopped 2 bay leaves Kosher salt Small handful dried porcini mushrooms 1/4 cup EVOO 1/4 pound pancetta or guanciale, cut into thin batons or chopped 4 cloves garlic, sliced 3 tablespoons fresh rosemary, finely chopped Freshly ground black pepper 3 tablespoons tomato paste 1 1/2 cups dry white wine 1 pound rigatoni Grated pecorino cheese Flat-leaf parsley, chopped, for garnish Instructions: Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves. Sprinkle with salt and cover with water. Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes. Transfer the chicken to a shallow dish until cool enough to handle. Strain the stock and reserve the meat. Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock. Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes. Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces. You will need only the dark meat. (Reserve the white meat for another use, such as Creamy Chicken and Noodles.) Heat the EVOO over medium-high heat in the pot used to cook the chicken. Cook the pancetta to render, 2 to 3 minutes. Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes. Stir in the tomato paste, pour in the wine and cook until reduced by half. Return the pulled chicken into the pot with 2 cups of the reserved stock. (Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.) Chop the reconstituted mushrooms and add them into the sauce along with their liquid. Simmer to thicken the sauce, 20 to 30 minutes. Bring a large pot of salted water to boil and cook the pasta to al dente. Reserve 1 cup of the starchy cooking liquid just before draining. Toss the pasta with the sauce and starchy water. Mix in some pecorino, and serve with more to pass at the table. Garnish with grassy flat-leaf parsley. Cook's Note: Cool and store the sauce for a make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the pasta right before serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 50755,"Chicken and Veggie Wraps with Herbed Goat Cheese Spread 1/2 cup balsamic vinegar 1/4 cup honey 1/4 cup olive oil 2 tablespoons Dijon mustard 2 teaspoons dried basil 2 teaspoons garlic powder 2 teaspoons freshly ground black pepper 2 teaspoons kosher salt 2 boneless, skinless chicken breasts 1 clove garlic 8 ounces goat cheese, at room temperature 1 tablespoon coarsely chopped fresh chives 1 tablespoon coarsely chopped fresh flat-leaf parsley 2 tablespoons olive oil 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 1 Chinese eggplant (about 7 ounces), sliced 1 red bell pepper, sliced 1 yellow pepper, sliced 1/2 red onion, sliced 1/2-inch-thick Kosher salt and freshly ground black pepper 4 spinach-flavored flour tortillas, warmed Instructions: For the chicken: Combine the vinegar, honey, olive oil, mustard, dried basil, garlic powder, pepper and salt in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes. Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives and parsley, then the olive oil and lemon juice. Process until fluffy. Season with salt and pepper. For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat. Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes. To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50756,"Dahlia Cupcakes 12 to 15 orange slice candies 12 cupcakes with vanilla frosting
Orange sugar pearls or nonpareils Instructions: Thinly slice the candies crosswise with a paring knife. Use kitchen shears to cut each slice diagonally in half to make triangular petals. (You'll need 25 to 30 petals per cupcake.) Arrange the petals on the cupcakes in concentric circles to cover completely. Fill the center of each with sugar pearls or nonpareils. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50757,"Traditional Style Poke Bowl 2 pounds sushi-grade fish (yellowfin tuna or blue marlin recommended) 3 tablespoons soy sauce
2 tablespoons ponzu sauce
2 tablespoons toasted sesame seeds
1 tablespoon tobiko (or other small fish roe)
1 tablespoon toasted sesame oil
1 bunch green onions, minced (about 1/3 cup)
1/2 sweet onion, thinly sliced pole to pole
1 cup short-grain sushi rice
Furikake and unagi sauce, for garnish
Instructions: Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours. Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.) To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50758,"Sausage and Shrimp Fried Wontons 6 ounces ground pork (if you can't find it, substitute sweet Italian sausage) 1 tablespoon sesame oil 2 garlic cloves, minced Quarter-size slice ginger, finely minced 4 ounces peeled, deveined shrimp and finely chopped 2 tablespoons soy sauce 2 tablespoons rice vinegar 1/4 cup chicken broth 1/4 cup fresh coriander, chopped Salt and crushed red pepper 100 Round Wonton skins Instructions: Heat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper. To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags). To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50759,"Locro 1/4 cup olive oil 2 medium onions, finely chopped 3 large cloves garlic, finely chopped 2 medium butternut squash (about 3 1/2 pounds), peeled, seeded, and cut into 1 inch chunks 2 large tomatoes, peeled, seeded, and chopped 1/2 small bunch fresh oregano, leaves only, coarsely chopped 1 tablespoon coarse sea salt 1/2 teaspoon ground white pepper 1/2 cup water 1 whole ear corn, cut crosswise into 1/2 inch slices 2 tablespoons unsalted butter 1 teaspoon cayenne Juice of 1/2 lime 1 1/4 cups corn kernels (from about 2 ears corn) 1 cup fresh or thawed frozen peas Instructions: In a large skillet, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 7 to 8 minutes, or until slightly golden. Add the garlic and cook for 1 minute more, until it has released its aroma. Add the squash, tomatoes, oregano, salt, pepper, and water. Stir to mix and cook, stirring occasionally, for about 25 minutes, or until the squash is almost but not quite tender. While the stew is cooking, prepare the sliced corn for the garnish. Bring a large skillet of lightly salted water to a boil. Add the sliced corn and bring back to the boil, then remove from the heat and let sit in the water for 2 minutes, then drain well. In a medium skillet, heat the butter over medium high heat. Add the cayenne, stir to mix and add the corn slices. Cook for about 2 minutes on each side, until slightly crisped and colored by the cayenne. Add the lime juice and turn the disks so that they are evenly coated. Remove from the heat and set aside. Stir the corn kernels and peas into the stew, cover the pan and cook for 5 minutes more. Taste for seasoning and serve, garnished with the sauteed corn slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50760,"Smoked Turkey Leg Osso Bucco with Creamed Corn Canola oil, for searing 6 large turkey legs, (if you want 2 legs per serving, add 6 more legs) 2 tablespoons chopped fresh garlic 1 cup diced onion 1 cup diced carrots 1 cup diced celery 4 tablespoons tomato paste 4 tablespoons all-purpose flour 2 cups red wine 2 cups beef broth 3 bay leaves 2 teaspoons chopped rosemary leaves 2 tablespoons chopped parsley leaves Salt and freshly ground black pepper 2 tablespoons unsalted butter 1 cup white onion, small diced 6 ears corn, shucked 1 cup heavy cream Salt and freshly ground black pepper Instructions: For the turkey: In a large heavy bottomed saucepan, heat the canola oil until smoking. Season the turkey legs with salt and pepper and sear in the hot pan until golden brown all over, turning constantly, about 5 minutes. Remove from pan to a plate and set aside until needed. In the same pan add the garlic, onions, carrots, and celery and cook until vegetables are soft, about 5 minutes. Stir in the tomato paste and flour and continue to cook for 5 minutes. Add the wine and the beef broth. Return the turkey legs to the pan and continue to cook until tender, about 1 hour. For the creamed corn: While waiting for the legs to cook, begin the creamed corn. Add the butter to a saute pan over medium heat. Add the onions and saute until they become translucent. Using a sharp knife remove the corn kernels from the cob. Add the kernels to the sauteed onions and continue to cook until the corn becomes tender, about 10 minutes. Stir in the heavy cream and reduce the cream, until the mixture forms a thick sauce around the corn. Adjust the seasoning with salt and pepper, to taste, and set aside until needed. Once the turkey legs are cooked and the meat is really tender, remove them from the liquid to a platter. Reduce the cooking liquid over medium heat until it coats the back of a spoon. Add the bay leaves and the fresh herbs and allow to infuse for about 5 minutes. Season with salt and pepper, to taste. Remove the bay leaves. Arrange a turkey leg on each serving plate and cover with the cooking liquid. Spoon some of the creamed corn alongside and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 50761,"Roasted Potatoes and Spinach 1 pound small red-skinned potatoes, quartered 4 tablespoons unsalted butter, melted 1 tablespoon grainy mustard Kosher salt and freshly ground black pepper One 5-ounce container baby spinach 2 cloves garlic, finely chopped Instructions: Preheat the oven to 400 degrees F. Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50762,"Mushroom-Spinach Stuffed Shells Kosher salt 8 ounces (20 to 24) jumbo pasta shells 2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing 1 small onion, finely chopped 2 cloves garlic, minced 12 ounces white mushrooms, thinly sliced 1 10-ounce package frozen spinach, thawed and squeezed dry 1 1/2 cups low-fat small-curd cottage cheese 1 cup shredded part-skim mozzarella cheese 1/3 cup grated parmesan cheese 1 large egg, lightly beaten 1/4 cup chopped fresh basil 2 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1 teaspoon fennel seeds Large pinch of red pepper flakes 1 28-ounce can whole plum tomatoes, crushed by hand Kosher salt 1/4 cup low-fat small-curd cottage cheese 1/4 cup shredded part-skim mozzarella cheese 2 tablespoons grated parmesan cheese Instructions: 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely. Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside. Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender. Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth. Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 50763,"Roasted Baby Potatoes with Rosemary 2 pounds small potatoes, baby Yukon gold or red skin potatoes 6 cloves garlic, cracked away from skin 2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes 2 tablespoons fresh rosemary leaves, chopped Salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees F. Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper. Place potatoes on center rack of oven and roast 20 minutes, until just tender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50764,"Bourbon Pecan Smashed Sweet Potatoes 3 medium sweet potatoes, peeled and cut into chunks 3 tablespoons butter, cut into small pieces 1/2 cup chopped pecans, a couple of handfuls 3 tablespoons brown sugar 2 ounces bourbon 1/2 cup orange juice 1/4 to 1/2 teaspoon freshly grated nutmeg Salt and pepper Instructions: Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper. ","[Bourbon, Port, Tawny Port, Sherry]" 50765,"Macaroni Salad with Barbecue Chicken Kosher salt 8 ounces elbow macaroni 1/3 cup mayonnaise 1/3 cup sour cream 1/3 cup barbecue sauce 2 tablespoons relish 1 tablespoon yellow mustard 1 teaspoon sugar 2 cups cubed barbecue rotisserie chicken 1 red bell pepper, diced 3 stalks celery, chopped 1/2 red onion, diced 1/4 cup chopped fresh parsley Freshly ground pepper Instructions: Bring a medium pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain and rinse under cold water; shake off the excess. Whisk the mayonnaise, sour cream, barbecue sauce, relish, mustard and sugar in a large bowl. Add the macaroni, chicken, red bell pepper, celery, red onion and parsley. Season with salt and pepper and toss to coat. Chill before serving. ","[Chardonnay, Zinfandel, Merlot, Tempranillo]" 50766,"Vodka and Orange 3 cups freshly-squeezed orange juice 1/2 cup granulated sugar
2 tablespoons Grand Marnier
6 to 8 ounces vodka, cold
Orange-flavored club soda, cold, to top
4 to 6 orange slices, for garnish
Instructions: Combine the orange juice and sugar in a small saucepan and bring to a boil over high heat. Cook until reduced to 1 cup. Add the Grand Marnier and cook for 1 minute. Remove from heat and let cool to room temperature, then cover and refrigerate. (The orange syrup can be made up to 1 week in advance and stored in the refrigerator.) In each of 4 to 6 rocks glasses, stir together 2 tablespoons of the cold orange syrup and a shot of vodka. Add a scoop of ice and top off with club soda. Float a slice of orange on top of each drink and serve. ","[Vodka, Prosecco, Sauvignon Blanc, Riesling]" 50767,"Pickle and Caper Sauce 1 cup small pickles (\cornichons), drained 1/4 cup each drained capers (if they are large, chop them roughly), finely diced red onion and slivered Kalamata olives 1/2 cup chopped fresh parsley Olive oil to taste Salt and freshly ground black pepper Instructions: Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50768,"Squash Sandwiches 2 medium zucchini squash Salt and freshly ground black pepper Flour 1 egg beaten with 1 cup milk Olive Oil 12 slices whole-wheat bread, toasted Mayonnaise 1 large onion, thinly sliced 6 slices ham, fried Instructions: Slice zucchini into 1/4-inch rounds. Let stand until moisture forms on sides. Salt and pepper both sides. Dip in flour, then egg/milk mixture, then in flour again. In a deep frying pan or pot, heat about 2 inches of oil over medium heat. Fry squash until lightly browned on both sides. Drain well on paper towels. Spread toast with mayonnaise and make sandwiches with squash, onions and ham. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 50769,"Chocolate Ganache Butterscotch Pudding 1/4 cup heavy cream 4 ounces bittersweet chocolate chips
1/2 cup dark brown sugar 1/4 cup cornstarch
1/2 teaspoon kosher salt
1 cup heavy cream
1 cup whole milk
2 large egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Instructions: For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside. For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.
","[Riesling, Moscato, Tawny Port, Late Harvest Gewrztraminer]" 50770,"Totally Surprised Birthday Cake 3/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 3/4 cup water 1 tablespoon unsalted butter 2 tablespoons grated lemon zest 1/3 cup fresh lemon juice 1 pint fresh raspberries 1 pint fresh strawberries, hulled and sliced 1 tablespoon sugar 2 1/2 cups all-purpose flour 1 1/2 cups sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup vegetable shortening 1 cup whole milk 1 1/2 teaspoons vanilla extract 3 egg whites 4 egg whites 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 2 teaspoons vanilla extract Instructions: Make the lemon filling: Combine the sugar, cornstarch, and salt in a medium nonreactive saucepan. Gradually stir in the water and bring to a boil, stirring constantly, over medium heat. Cook, stirring, for 1 minute. Remove from the heat and stir in the butter and lemon zest. Gradually whisk in the lemon juice. Let cool completely before using. Make the berry topping: Put the berries in a bowl and sprinkle with the sugar. Toss gently and let stand for 1 hour or so while you prepare the cake. Make the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In a large mixing bowl, blend the flour, sugar, baking powder, and salt. With an electric mixer on medium speed, beat in the shortening, 2/3 cup of the milk, and the vanilla. Beat for 2 minutes, frequently scraping down the sides of the bowl. Add the remaining 1/3 cup of milk and the egg whites, and beat for 2 minutes more, scraping down the sides of the bowl. Pour the batter into the prepared pans and bake until the center of each cake springs back when lightly touched, 30 to 35 minutes. Remove from the oven and let cool in the pans for 10 minutes. Remove the cakes from the pans and let cool completely on wire racks. Make the frosting: Beat the egg whites in a large bowl with an electric mixer until they hold a soft peak. Meanwhile, mix the sugar, corn syrup, and water in a large saucepan and bring to a rolling boil. Cook to 242 degrees F on a candy thermometer, or until a tiny bit of syrup dropped into a bowl of cool water and then pulled between the thumb and forefinger spins a 6- to 8-inch thread. With the mixer running, pour the hot syrup very slowly into the beaten egg whites. Continue beating with the electric mixer until the frosting holds stiff peaks. Beat in the vanilla and use immediately. Place one of the cake layers upside down on a cake platter and, with a flexible spatula, spread the lemon filling almost to the outer edge. Place the second layer right-side up on the filling. Frost the sides, bringing the frosting up to form a rim around the edge of the top layer. Spread the frosting evenly over the top, making attractive swirls. Spoon the macerated berries and juice on the top of the cake, allowing the juices to run down the sides. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50771,"Crunchy French Toast Sticks 6 large eggs 1/2 cup half-and-half
1 tablespoon pure vanilla extract
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 1/2 cups panko
1 1/2 cups sweetened corn and oat cereal (such as Cap'n Crunch), crushed into fine crumbs
2 tablespoons salted butter, melted
12 slices Texas toast or other thick bread slices, each cut into 3 strips
Confectioners' sugar, for serving
Warm maple syrup, for serving
Instructions: Preheat the oven to 425? F. Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Whisk lightly until combined; set aside. In a separate pie plate, stir together the panko, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist.
One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning to coat; sprinkle and press the crumbs so they totally cover the bread. Place the bread strips on a rack set on a baking sheet.
Bake the French toast sticks until golden around the edges and the crumbs are crisp, 15 to 20 minutes. Sprinkle with confectioners' sugar and serve with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50772,"Sunny\u2019s Easy Butter Chicken 1/2 cup Greek yogurt 1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken tenders, cut into 1-inch sections
4 tablespoons salted butter
1 cup crushed tomatoes 1 teaspoon sugar
2 frozen ginger pods (or 2 inches ginger, grated)
2 frozen garlic pods (or 2 cloves garlic, grated)
3/4 to 1 cup heavy cream, at room temperature
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro, plus more to garnish 2 cups cooked basmati rice
Instructions: For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours. To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes. For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes. For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50773,"Cold Summer Soup 4 hothouse cucumbers, peeled and cut in medium dice 2 green onions, chopped 1/2 honeydew melon, peeled and cut into medium dice 1 serrano cl, chopped fine 1 rib celery, chopped fine 1/2 cup rice wine vinegar Leaves from 2 sprigs fresh mint leaves, chopped Leaves from 1/2 bunch fresh cilantro leaves, chopped Extra-virgin olive oil Salt 2 tablespoons low-fat yogurt 1 lemon 1 tablespoon chopped fresh flat-leaf parsley Instructions: Combine the cucumbers, green onions, melon, cl, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 50774,"Ricotta and Vanilla Bean Puddings Butter, for greasing the muffin cups 1 (15-ounce) container whole milk ricotta cheese, at room temperature 1/2 cup mascarpone cheese, at room temperature 3 eggs, at room temperature 1/4 cup heavy cream 1/4 cup maple syrup 3 tablespoons sugar 1/8 teaspoon fine sea salt 1 vanilla bean 2 cups fresh, or frozen and thawed, cranberries 1/2 cup water 1 large orange, zested and juiced 1/2 cup sugar, plus extra, as needed Instructions: For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F. Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside. In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings. For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary. To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50775,"Carbonara Fried Rice 5 ounces pancetta, cut into 1/4-by-1-inch pieces 4 cups cooked long-grain rice Kosher salt and freshly ground black pepper 1 cup frozen peas 2 scallions, thinly sliced 1 cup freshly grated Parmesan 4 large egg yolks Instructions: Add the pancetta to a large nonstick skillet and place over medium-low heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is very crisp, about 10 minutes. Use a slotted spoon to remove the pancetta to a plate; set aside. Add the rice to the skillet and spread into an even layer with a spatula; break up any large chunks. Sprinkle 1 teaspoon salt evenly over the top, then add a couple turns of pepper. Sprinkle the peas on top of the rice and let sit until the rice begins to brown and crisp on the bottom, about 3 minutes. Mix together with the spatula and continue to cook, stirring occasionally, until the rice is crisp and most of the moisture has cooked out, 8 to 10 minutes more.
Add the pancetta back to the skillet along with the scallions. Cook, stirring, for 1 minute more. Taste, adding more salt and pepper if needed.
Divide the rice among 4 bowls and top each with 1/4 cup Parmesan. Make a divot in the center of each serving of rice and slide 1 egg yolk into each divot. Top with more pepper if desired. To eat, stir the egg yolks into the hot rice mixture.\u202f\u202f ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50776,"Mouthwatering Baked Buffalo Chicken 1/2 cup Hellmann's? or Best Foods? Real Mayonnaise 1/2 tsp. cayenne pepper (or to taste) 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), cut into strips 1/2 cup plain dry bread crumbs 1 Tbsp. chopped fresh parsley Instructions: Preheat oven to 400 degrees F. Combine Hellmann's? or Best Foods? Real Mayonnaise and cayenne pepper in small bowl; reserve 1/2 for dipping. Combine breadcrumbs with parsley. Coat chicken with remaining mayonnaise mixture, then coat with bread crumbs. Arrange chicken on baking sheet. Bake chicken 12 minutes or until chicken is golden brown and thoroughly cooked. Serve with reserved dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 50777,"Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread 2 cloves garlic Salt and freshly ground black pepper 2 tablespoons olive oil, plus more for the bread 2 shallots, coarsely chopped 2 cups white wine 2 pounds cultivated mussels, scrubbed 2 tablespoons cold unsalted butter 2 tablespoons chopped fresh tarragon leaves 1 baguette, halved lengthwise Instructions: Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open. Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread. Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50778,"Emmanuel's Baked Artichoke Hearts 2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained 1 tablespoon extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish 1/4 ripe lemon 1 tablespoon butter 3 cloves garlic, chopped 6 flat anchovies fillets 1 cup Italian style bread crumbs, 3 handfuls 1/4 cup chopped flat leaf parsley 1/4 cup grated Parmigiano-Reggiano, a couple of handfuls Coarse black pepper Instructions: Preheat oven to 400 degrees F. Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts. Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50779,"Quick Rotisserie Chicken Gumbo 1/2 pound andouille sausage, cut into 1/4-inch-thick slices 1/2 pound Polska kielbasa sausage, cut into 1/4-inch-thick slices 1/2 cup peanut oil 1/2 cup all-purpose flour 1 cup chopped yellow onion 1 cup chopped green bell pepper 1 cup chopped celery 2 garlic cloves, chopped 1 1/2 teaspoons chopped fresh thyme 1 1/2 teaspoons Creole seasoning 1/4 teaspoon cayenne pepper 5 cups low-sodium chicken broth 4 cups shredded rotisserie chicken (from 1 large rotisserie chicken) 1 14.5-ounce can diced tomatoes, undrained 1 1/2 cups frozen cut okra 2 teaspoons Worcestershire sauce 4 cups hot cooked white rice 1/4 cup sliced scallions Hot sauce (optional) Instructions: Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels. Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes. Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage. Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired. Photograph Courtesy of Time Inc. Books/Alison Miksch. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 50780,"Doumar's Barbecue Sandwich 1 small bone-in Boston butt (5 to 7 pounds is ideal) 10 ounces apple cider vinegar
1 ounce salt
1 ounce brown sugar
1/2 ounce ground red pepper
1/2 ounce tomato puree
1/2 ounce mustard
Rolls, for serving Serving suggestion: slaw Instructions: Preheat the oven to 400 degrees F. Place the butt long bone-down in a baking dish and cover with foil. Roast until the meat falls from the bone, about 90 minutes. Debone, then shred or chop. Combine vinegar, salt, brown sugar, red pepper, tomato puree, mustard and 14 ounces water in a separate bowl. Place shredded meat in a pot and pour solution over the top. Bring to a boil, then simmer, stirring occasionally, allowing the solution to reduce, 20 to 30 minutes. Add water if necessary to prevent scorching. Remove from heat and drain excess water. Add to rolls for sandwiches. Garnish with slaw if desired. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 50781,"Peach Mascarpone and Pecan Wontons 2 fresh peaches (semi-ripe to ripe,) to yield 2 cups diced 2 tablespoons sugar 1/2 cup mascarpone cheese 3 tablespoons chopped pecans, toasted and salted 1 package wonton wrappers (25 to 30) 1 egg, beaten Vegetable oil, for frying 1 tablespoon confectioners' sugar, for garnish Instructions: Pit the peaches and chop into small dice. In a small saucepan, cook the peaches and sugar over medium heat until soft, 5 to 7 minutes. Remove from the heat. Stir in the mascarpone cheese and pecans. Keep the wonton wrappers under a moist towel to prevent drying out. Working one by one, place a heaping tablespoon of peach-mascarpone mixture in the center of the wrapper. Brush egg wash along the top two sides, and then fold into a triangle, squeezing out as much air as possible. Line the finished wontons on a plate and cover with another damp towel until ready to fry. In a medium-sized skillet, heat the oil until just smoking. Working in batches, fry the wontons until golden brown, about 2 minutes on each side. Remove the wontons to a paper towel-lined plate to drain excess oil. Transfer to a serving plate and garnish with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 50782,"Fruit Smoothie 1/2 cup nonfat vanilla frozen yogurt 1/2 cup lemon nonfat yogurt 1 medium banana or 1/2 cup frozen strawberries 1 teaspoon sugar Instructions: Place all the ingredients in a blender and process until smooth. ","[Chardonnay, Sauvignon Blanc, Moscato]" 50783,"Chicken South Indian Style 2 tablespoons grapeseed oil 1 onion, chopped 2 tablespoons grated fresh ginger 2 tablespoons chopped fresh garlic 1/4 cup dried curry leaves* 1 tablespoon brown mustard seeds 1 tablespoon sambar powder* 1 teaspoon asafoetida* 1 teaspoon red cl powder 1 teaspoon turmeric 2 pounds chicken breasts, boneless and skinless, cubed 1 cup chopped tomatoes 1 cup coconut milk 1/4 cup water Serving suggestion: Serve with rice. Instructions: Place the oil in a large skillet over medium-high heat and then add the onion, ginger, and garlic. Cook for 4 minutes, until onions are soft and golden. Add the curry leaves, mustard seeds, sambar powder, asafoetida, red cl powder, and turmeric to the pan and cook for 2 minutes. Add the chicken and cook for 3 minutes, stirring constantly. Add the tomatoes, coconut milk, and water and cook until chicken is done, about 8 minutes. Serve the chicken with rice. ","[Syrah, Pinotage, Tempranillo, Barbera]" 50784,"Broccoli with Garlic and Soy Sauce 1 head garlic, peeled (about 16 cloves) 1 cup good olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon kosher salt 4 stalks broccoli, cut into florets (8 cups of florets) 2 tablespoons soy sauce Instructions: Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50785,"Healthy Vegetable and Couscous Stuffed Peppers 6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright Two 28-ounce cans fire-roasted tomatoes 1 cup Israeli couscous 1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 medium zucchini, finely chopped 6 cloves garlic, minced 3 cups loosely packed baby spinach 1/4 teaspoon red cl flakes, optional One 7-ounce block feta cheese, drained and crumbled 1/2 cup chopped fresh basil (about 12 large leaves) Instructions: Preheat the oven to 375 degrees F. Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly. To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the cl flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50786,"Pita Bread 2 teaspoons active dry yeast, from 1 package 1 1/4 cups warm water 1 tablespoon agave syrup 1 1/2 teaspoons salt 3 cups all-purpose flour, plus more for dusting 2 tablespoons grapeseed oil Instructions: Mix the yeast and the warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined. Add in the oil and mix by hand or in a food processor for 6 to 8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size. Preheat the oven to 425 degrees F and if possible, use a baking stone. Punch the dough down and divide it into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes to let the dough relax. Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50787,"Caramel-Baked Apples 6 large Rome apples, cored 2 cups apple cider
One 10.8-ounce bag chewy caramels, unwrapped
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1 1/2 cups heavy cream
1/4 cup low-fat buttermilk 1/3 cup packed light brown sugar 1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces
Confectioners' sugar, for dusting Instructions: For the apples: Preheat the oven to 375 F. Line a baking sheet with parchment. Put the apples in a 9-by-13-inch ovenproof dish.
Combine the cider, caramels, cinnamon, salt and ginger in a medium saucepan and bring to a boil over high heat. Cook, stirring often, until the caramels are melted, 3 to 4 minutes. Pour the mixture over the apples and bake on the bottom oven rack, basting every 20 minutes, until the apples are very tender and glossy, about 1 hour 20 minutes. Transfer the apples to a platter; transfer the cider mixture to a medium saucepan.
For the streusel: Combine the brown sugar, flour, oats, salt and cinnamon in a medium bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Spread on the prepared baking sheet and bake on the top oven rack, stirring halfway through, until golden, about 15 minutes. Let cool, then break into bite-size pieces.
Bring the cider mixture to a boil over high heat and cook, whisking frequently, until thickened and reduced to about 1 1/2 cups, 5 to 7 minutes. Remove from the heat and stir in the cream. Transfer to a bowl set in a large bowl of ice water. Once cold, stir in the buttermilk.
Pour the cider cream onto a large rimmed platter and place the apples on top. Sprinkle with the streusel and dust with confectioners' sugar.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 50788,"Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil 1/2 cup extra virgin olive oil 1/4 cup finely chopped fresh mixed herbs such as sage, parsley, thyme and/or cilantro (whatever is left from Thanksgiving dinner) 1 tablespoon canola oil 8 ounces bacon, finely diced Kosher salt and freshly ground pepper Reserved drippings from herb-bacon oil 1 cup chopped onion (white or yellow or red--whatever you have left from dinner) 2 cloves garlic, chopped 3 large cooked sweet potatoes, peeled and diced (the same size as your turkey) 2 cups cooked Brussels sprouts, coarsely chopped 1 1/2 cups leftover white and dark meat turkey, diced (the same size as your potatoes) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 4 to 6 eggs 2 tablespoons distilled vinegar Instructions: For the herb-bacon oil: Combine the olive oil and herbs in a bowl. Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside. For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds. Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.) Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side. For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes. Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50789,"Cheddar and Bacon Pinwheels 8 slices bacon 6 ounces cream cheese, at room temperature 6 scallions, green part only, thinly sliced Kosher salt and freshly ground black pepper 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed All-purpose flour, for dusting 4 ounces Cheddar, grated 1 large egg Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside. In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper. Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface. Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash. Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 50790,"Spicy Cajun Seafood Stew 1 tablespoon olive oil 8 ounces smoked andouille sausage, diced (1 1/2 cups) 1/4 cup all-purpose flour 1 teaspoon Cajun seasoning 3 cloves garlic, finely chopped 2 bell peppers, red and/or green, chopped (about 2 1/2 cups) 1 onion, chopped (about 1 1/2 cups) One 8-ounce bottle clam juice One 15-ounce can diced tomatoes 1 pound firm white fish, such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces 1 pound peeled and deveined large shrimp (21 to 25 shrimp) 2 tablespoons chopped fresh parsley leaves Kosher salt Cooked white rice, for serving Instructions:

1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50791,"Sand Dabs Olive oil 16 sand dab fillets Salt and pepper 2 lemons Instructions: Drizzle olive oil on each side of the fillets. Add salt and pepper, to taste. Put in broiler for 2 or 3 minutes on each side. Once cooked, squeeze lemon over, to taste. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 50792,"Butter Mint Peas 6 tablespoons butter, cut into pats 1 small shallot, minced Kosher salt and freshly ground black pepper Two 16-ounce packages frozen petite peas, thawed 2 tablespoons chopped fresh mint 3 tablespoons heavy cream Instructions: Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 50793,"Spiced Apple 2 cups ginger ale 1 cup apple cider 1 cup cranberry juice Ice Orange slices, for garnish 4 ounces spiced rum, optional Instructions: Stir together the ginger ale, apple cider and cranberry juice in a large pitcher. Pour over ice filled glasses and garnish each with a slice of orange. Pour 1 ounce of rum in each drink if desired. ","[Rum, Cider, Ginger Ale]" 50794,"Mango-Cardamom Buttermilk Smoothie 4 cups frozen diced mango 1 ripe banana, peeled and chopped 2 cups very cold buttermilk 1 tablespoon sugar or honey, plus more if mango isn't super sweet 1/2 teaspoon vanilla extract 1/2 teaspoon ground cardamom Instructions: Combine the mango, banana, buttermilk, sugar, vanilla and cardamom in a blender and blend until smooth. Divide among 4 glasses and serve. ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 50795,"Seafood Boil 1/2 cup sea salt, preferably gray salt 2 bay leaves 1 (3-ounce) box crab boil spice (recommended: Zatarain's) 1/4 cup fennel seeds 2 tablespoons black peppercorns 1 tablespoon red pepper flakes 2 tablespoons coriander seeds 6 lemons, halved 4 medium artichokes (no need to trim) 8 small boiling potatoes 2 onions, unpeeled, ends removed 5 whole, unpeeled heads of garlic 1 cup dry wine 2 (1 1/2 pound) lobsters 1 dozen fresh clams 1 pound jumbo shrimp in the shell Melted unsalted butter Sea salt, preferably gray salt Fennel Spice Rub, recipe follows Hot pepper sauce 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Bring 6 quarts of water to a boil in a large pot. When water is at a full boil, salt generously and then add bay leaves, crab boil seasoning, fennel seeds, peppercorns, red pepper flakes, coriander seeds, and lemons. Return to a boil, add artichokes, and cover. Boil for 10 minutes and then add potatoes and onions; reduce heat to a simmer and return the cover to the pot. Simmer for 5 minutes and then add garlic and wine. Simmer, covered, until artichokes, onions, and potatoes are tender; as they vegetables become tender, remove them to a serving platter (the potatoes should take about 20 to 30 minutes, and then artichokes and onions, about 30 to 40 minutes).
After you have removed all the vegetables, add the lobsters. Cook just until they begin to turn pink, about 3 minutes. Then add the clams; after 30 seconds, add shrimp. Cook until the shrimp turn pink and begin to curl and the clams open fully, about 5 minutes.
Cut the onions in half. Cut the artichokes in half and scoop out and discard the chokes.
Serve the shrimp, potatoes, onions, and artichokes with shallow bowls of melted butter, sea salt, and the Fennel Spice Rub for dipping, and with jars of hot sauce. This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50796,"Dark Rum Southsides 12 large mint leaves plus 4 large sprigs 1 lime, cut into 8 wedges 1/2 cup freshly squeezed lime juice (4 limes) 1/2 cup simple syrup (see Cook's Note) 1 cup dark rum, such as Mount Gay 1 cup ice, plus extra for serving 1 1/2 cups sparkling water, such as San Pellegrino, chilled 1/8 teaspoon kosher salt Instructions: Put the mint leaves and 2 of the lime wedges in a large cocktail shaker and muddle them with a muddler or a long-handled wooden spoon. Add the lime juice, simple syrup, rum, and ice and stir 40 times with a long-handled swiveling cocktail spoon or the wooden spoon. Add the sparkling water and salt and stir well. For each drink, fill a low cocktail glass half full with ice, add a mint sprig and a wedge of lime, and pour over the cocktail mixture. Stir and serve ice cold. ","[Rum, Dark Rum, Brugal, Ron Zacapa]" 50797,"Taco Salad with Spiced Beef Patties 2 hearts romaine lettuce, chopped 2 vine-ripened tomatoes, chopped 3/4 cup frozen fire-roasted corn, thawed 1 cup pico de gallo, undrained 3 tablespoons apple cider vinegar Kosher salt and freshly ground pepper 1 pound 85% lean ground beef 1 tablespoon taco seasoning 1 tablespoon extra-virgin olive oil 1/4 cup sour cream 1/2 cup shredded cheddar cheese 1 cup tortilla strips Instructions: Toss the lettuce, tomatoes, corn, 3/4 cup pico de gallo and the vinegar in a large bowl; season with salt and pepper. Divide among plates or shallow bowls. Shape the ground beef into four 4-inch-wide patties and season both sides with the taco seasoning and a generous pinch each of salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until well browned, 4 to 6 minutes. Top each salad with 1 beef patty. Drizzle any juices from the skillet over the patties. Top with the remaining 1/4 cup pico de gallo and dollop with the sour cream. Sprinkle with the cheese and tortilla strips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50798,"Grab 'n Go Cookies 1/4 cup high-fiber bran cereal twigs (recommended: Fiber One Original) 1/2 cup old-fashioned oats 1/4 cup plus 2 tablespoons whole-wheat flour 1/4 cup granulated no-calorie sweetener (recommended: Splenda) 2 tablespoons brown sugar (not packed) 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/8 teaspoon salt 2 teaspoons sugar-free French vanilla powdered creamer 1/3 cup pureed peaches 1/4 cup canned pure pumpkin 1/4 cup fat-free liquid egg substitute 1 tablespoon golden raisins 1 tablespoon dried sweetened cranberries Instructions: Preheat the oven to 375 degrees F. In a food processor or blender, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl. To the bowl, add oats, flour, sweetener, brown sugar, baking powder, cinnamon, salt, and powdered creamer. Mix well and set aside. In a medium bowl, dissolve powdered creamer in 2 tablespoons hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute) and stir until mixed well. Add liquid mixture to dry ingredients and stir until completely blended. Chop raisins and cranberries and stir into the batter, evenly distributing and making sure they don't all stick together. Spray a large baking sheet with nonstick spray and spoon batter into 4 evenly spaced circles with a 2-ounce ice cream scoop, if using. Spread batter out a bit with the back of a spoon. Bake in the oven until tops of treats are just slightly crispy, 12 to 14 minutes. Allow to cool slightly on the sheet. Grab 'n go! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50799,"Michelada 1 tablespoon coarse salt 1 lime, zested and cut in half, plus 2 football-carved lime wedges, for garnish, optional 1/2 cup low-sodium tomato juice
1 teaspoon minced chipotle peppers in adobo sauce
One 12-ounce bottle lager beer
Instructions: Stir together the salt and lime zest in a small saucer. Rub the cut side of a lime half over the rim of 2 pint glasses. Dip the rims in the lime salt to coat. Fill the glasses two-thirds full with ice. Squeeze the halved limes over the ice and drop the rinds into the glasses. Divide the tomato juice, chipotle peppers and lager between the glasses. Stir the mixture and serve immediately. Add football-carved limes for garnish if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Hefeweizen]" 50800,"Penne with Tuna, Cherry Tomatoes and Olives 14 ounces penne pasta 1/2 cup extra-virgin olive oil, divided 1 1/4 pounds tuna steak, diced 2 cloves garlic, very thinly sliced 2 long red chiles, seeded and finely chopped 4 anchovies, chopped 2 pints cherry tomatoes 1 large handful small black olives, preferably Nicoise 1 handful basil leaves, torn Sea salt and freshly cracked black pepper Instructions: Cook the pasta according to the package instructions in a large pan of lightly salted boiling water. Once it achieves an al dente consistency, drain the pasta well. Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Add the tuna and cook, stirring occasionally, for 2 to 3 minutes until seared. Remove the fillets from the pan and set them aside.
Return the pan to high heat, and add the remaining oil, garlic, chiles and anchovies. Cook, stirring, for 1 minute.
Add in the tomatoes and olives, and cook, stirring occasionally, for an additional 5 minutes or until the tomatoes are slightly softened.
Incorporate the hot pasta and tuna to the pan, and gently toss the ingredients. Drop in the basil leaves and season the dish with salt and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50801,"Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce Salt 1 pound gnocchi ( potato dumplings) from refrigerated or frozen foods section of market 1 1/2 pounds ground chicken 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 teaspoon fennel seeds, 1/3 palm full 1/4 cup tender sun dried tomatoes (available in pouches or tubs in produce section) 20 leaves fresh basil, divided 2 tablespoons extra-virgin olive oil, plus some to drizzle 1 medium onion, finely chopped 1/2 teaspoon crushed red pepper flakes 1 (28-ounce) can crushed tomatoes 1 (8-ounce) can tomato sauce Grated Parmigiano-Reggiano or Romano, to pass at table Instructions: Preheat oven to 400 degrees F. Bring a pot of water to boil for gnocchi. Season the water with salt, add gnocchi and cook according to package directions. Place chicken in a medium bowl with grill seasoning and add the fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack 10 basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add basil to the bowl. Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden. Preheat a large skillet over medium heat. Add 2 tablespoons extra-virgin olive oil, the onions and crushed red pepper flakes. Cook 5 minutes, stirring frequently. Stir in the tomatoes and sauce and season with salt and pepper. Simmer over low heat. Stir in the remaining 10 leaves of basil, whole or torn. Drain gnocchi and remove balls from oven. Toss gnocchi and meat balls with sauce and serve with grated cheese to pass at table. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 50802,"Pink's Bacon-Chili-Cheese Dog 1 steamed all-beef hot dog 3 slices crispy fried bacon 1/4 cup chopped tomatoes 1 slice American Cheese 2 tablespoons mustard 1/3 cup chili 1 tablespoon diced onions 1 soft hot dog bun Instructions: Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 50803,"Southwestern Pulled Brisket Sandwiches 3 pounds beef brisket Kosher salt Freshly ground black pepper 2 tablespoons vegetable oil 5 cloves garlic, peeled and smashed 1 Spanish onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1 1/2 cups water 1 (14 1/2-ounce) can whole peeled tomatoes, with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses Soft sandwich buns Pickled jalapenos Instructions: Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat. Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours. To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.) ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 50804,"Cinnamon-Sugared Walnuts 2 cups walnut pieces Canola oil, for coating the foil 2 tablespoons light corn syrup
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Instructions: Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil. Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil. In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet. Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 50805,"Corn Pudding 1 1/2 teaspoons unsalted butter 1/3 cup honey 6 ears fresh corn, husks and silk removed 6 large eggs 2 cups heavy cream 1 cup milk 1 teaspoon ground white pepper 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne pepper, optional 1/3 cup grated yellow onion Instructions: Preheat the oven to 350 degrees F. Butter a 2-quart souffle dish with the butter and set aside. Bring 3 quarts of water and the honey to a boil over high heat in a large pot. Add the corn, and cook for 3 minutes. Remove the pot from the heat. Use tongs to carefully remove the corn from the water and transfer to a medium bowl. Let rest until cool enough to handle, about 5 minutes. In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne. One at a time, hold the corn in 1 hand and stand it on end so that it is perpendicular to the cutting board. Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. Scrape the corn cobs with the back side of your chef's knife-this will release more of the milk from the cob. Add any accumulated juices to the cut kernels. Discard the cobs. Add the corn kernels and onions to the egg mixture, stirring well to combine. Pour into the prepared baking dish. Bake until firm in the center and golden brown on top, about 1 hour and 30 to 1 hour and 40 minutes. Remove from the oven and let sit for 10 minutes before serving. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 50806,"Three Cheese Caprese Calzone 1/2 cup balsamic vinegar 3 teaspoons Worcestershire sauce Olive oil, for brushing Simple Pizza Dough, recipe follows 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 8 ounces shredded mozzarella 1 pint cherry heirloom tomatoes, halved Kosher salt and freshly cracked black pepper 1/4 cup fresh basil leaves, torn Tomato Sauce, for serving, recipe follows 1 3/4 cups warm water (105 to 110 degrees F) 1 envelope active dry yeast (2 1/4 teaspoons) 2 teaspoons sugar 3 tablespoons olive oil 4 cups bread flour, plus more for dusting 2 teaspoons salt Nonstick spray 2 tablespoons olive oil 1/2 onion, minced 1 (28-ounce) can crushed tomato 2 cloves garlic, grated Pinch sugar Red pepper flakes, as needed Kosher salt and freshly cracked black pepper Fresh basil leaves, torn Instructions: For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes. For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil. Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions. On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets. For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze. Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut. Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape. Bake the calzones until the crust is golden and crisp, about 15 minutes. Cook's Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like. In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch. Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.; ","[Barolo, Barbaresco, Chianti, Montepulciano]" 50807,"Collards, Roasted Peppers and Artichoke Saute 1/4 cup unsalted butter 4 ounces diced prosciutto di Parma 2 tablespoons diced red onion 1 small clove garlic, minced 1 (6-ounce) jar roasted red pepper strips, drained 1 (6-ounce) jar marinated artichoke hearts, drained and quartered 1 (1-pound) bag frozen collard greens, thawed, chopped, and drained well Kosher salt 1/8 teaspoon freshly ground black pepper 1 tablespoon fresh squeezed lemon juice (about 1/2 lemon) Instructions: Melt butter in a large pan over medium-high heat. Add the prosciutto, onion, garlic, roasted pepper, and artichokes and cook, stirring, until tender, about 2 minutes. Add the collards and cook, stirring, until hot, about 4 minutes. Remove from heat and season with salt and pepper. Drizzle the lemon juice over everything and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50808,"Cornmeal Pancakes with Blueberry Syrup 1 pint blueberries 1 cup sugar
2 tablespoons cornstarch
1 1/2 heaping cups yellow cornmeal 1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 1/4 cups whole milk, plus more for thinning if needed 1 tablespoon white vinegar
1 tablespoon vanilla
2 large eggs
4 tablespoons salted butter, melted, plus additional melted butter for the skillet Pats of butter, for serving
Maple syrup, for serving, optional Instructions: For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick. For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk. Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 50809,"Monster Snack: Open-Faced Calzones with Spinach and Artichokes 1 box chopped spinach, 10 ounces 1 loaf ciabatta bread, (flat, rectangular or oval shaped Italian bread, 12 to 14 inches long and 8 inches wide \u2013 substitute focaccia loaf if ciabatta is not available to you) Extra-virgin olive oil, for drizzling 2 cups ricotta cheese 2 cloves garlic, chopped 3 tablespoons chopped flat-leaf parsley, a handful 1/4 cup grated Parmigiano or Reggiano, a generous handful 1 can artichokes, drained and sliced Salt and pepper 2 cups shredded mozzarella or Italian cheese blend available on dairy aisle in sacks The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional 1 tablespoon extra-virgin olive oil 3 cloves garlic, finely chopped 1 teaspoon hot red pepper flakes 1 tablespoon anchovy paste, optional but recommended 1 tablespoon chopped flat-leaf parsley 1 (15-ounce) can crushed tomatoes Salt and pepper Instructions: Preheat oven to 400 degrees F. Defrost spinach 6 minutes on high and wring the spinach dry in a kitchen towel. Crust bread in oven for 5 or 6 minutes. Remove and split bread in half from end to end as if it were a large sandwich roll. Turn broiler on. If your broiler is too small to place ciabatta breads under it, you can melt the cheese in oven as well, see below, it simply browns faster under broiler. Drizzle hot bread with extra-virgin olive oil. Mix ricotta, garlic, parsley and grated cheese. Spread the mixture evenly over the bread halves then dot with the defrosted chopped spinach. Evenly distribute the sliced artichokes, season the breads with salt and pepper and top with an even layer mozzarella cheese. Melt and brown the cheese under the broiler 3 minutes, 1 rack down from the top of the oven. If you are using the oven rather than broiler, the cheese will take 6 or 7 minutes to brown. Cut into bread into wedges and serve. If desired, serve with Dipping Sauce. Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 50810,"Cilantro Lime Grilled Chicken Sandwich 1 pound boneless, skinless chicken breasts 3/4 cup Food Network Kitchen? Inspirations Mexican Style Cilantro Lime Vinaigrette 4 slices bacon Vegetable oil, for oiling the grill grates Kosher salt and freshly ground black pepper 1/4 cup chipotle mayonnaise (or other spicy mayonnaise) 4 panini rolls, split 1 avocado, sliced 1 tomato, sliced 1 cup loosely packed fresh cilantro leaves 4 small radishes, thinly sliced Instructions: Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Preheat an outdoor grill or grill pan to medium-high heat.
Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50811,"Frisee Salad with Warm Vinaigrette 2 tablespoons white vinegar Sea salt and freshly ground black pepper 4 eggs 8 slices thick-cut bacon, cut into 1/2-inch pieces 2 shallots, thinly sliced 5 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 1/2 lemon, juiced 2 tablespoons chopped chives, plus more for garnish 1 large head frisee lettuce, torn into bite size pieces Instructions: Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm. Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper. Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 50812,"Dried Plum and Walnut Phyllo Triangles 2 sheets thawed phyllo dough 4 tablespoons (1 stick) unsalted butter, melted 4 tablespoons sugar 2 ounces cream cheese, cut into cubes 6 dried plums, halved 2 tablespoons chopped walnuts 12 pieces candied orange peel Powdered sugar, for garnish Instructions: Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper. On a work surface carefully brush a sheet of phyllo with melted butter and sprinkle it with 1 to 2 tablespoons sugar. Cut 6 strips from top to bottom 3 inches wide. Place a cube of cream cheese, a piece of dried plum, some chopped walnuts, and a piece of candied orange peel at the end of each strip. Fold them into triangles by folding the dough over itself as if folding a flag. Place them on the sheet pan. Brush the tops of the triangles with butter and a final sprinkling with sugar. Bake for 10 to 12 minutes, until the phyllo is golden brown. Let cool and serve within 6 hours sprinkled with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50813,"Sweet Potato Cream Cheese Brownie Pie 4 tablespoons butter 2 ounces bittersweet chocolate, chopped 1/4 cup sugar 1 egg 1/4 cup all-purpose flour 1/2 teaspoon baking soda Dash salt 1/4 cup chopped walnuts 2 (8-ounce) packages cream cheese, softened 3/4 cup sugar 1/4 cup sour cream 2 tablespoons heavy cream 1 tablespoon all-purpose flour 1/2 teaspoon maple flavoring
4 egg whites 1 1/2 cups powdered sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup cooked sweet potato 1 (14-ounce) package individually wrapped caramels 1 can evaporated milk Chocolate Ganache: 1 cup heavy cream 1 pound semisweet chocolate chips Chopped pecans, for garnish Instructions: Brownie Crust Preparation: Preheat oven to 325 degrees F. Grease/spray a 9-inch springform pan. Melt butter with chopped chocolate over low heat (can use a double boiler), stirring constantly. Remove melted chocolate from heat and cool for about 2 minutes. Stir in sugar and egg until blended. Then in a small bowl, sift flour, baking powder and salt. Add flour mixture to the chocolate. Stir in walnuts. Pour batter into the springform pan and spread it until it covers the pan evenly. Bake for 10 minutes. Cream Cheese Layer Preparation: Using an electric mixer, beat the cream cheese until fluffy, gradually adding sugar. Add the egg and continue to mix until well blended. Next, mix in sour cream, heavy cream, flour, and maple. Pour cheese mixture over brownie crust in springform pan. Bake at 325 degrees F for 35 to 45 minutes or until a toothpick comes out clean. Sweet Potato Meringue Preparation: Start preparing this layer about 15 minutes before the cream cheese layer's baking time is over. Using a mixer, beat egg whites until stiff peaks form. Add powdered sugar and whip a few seconds more. Turn off mixer. Using a fork, blend cinnamon and nutmeg with cooked sweet potato, making sure that spices are well incorporated into the sweet potato. Then, carefully fold sweet potato mixture into the egg whites. Pull pie out of oven and top with sweet potato meringue. Return pie to oven for 10 more minutes or until meringue has set. Remove from oven and cool completely. While cooling, prepare caramel sauce and chocolate ganache. Caramel Sauce Preparation: Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable. Chocolate Ganache Prepartion: Melt chocolate and heavy cream together in the top of a double boiler. Stir constantly until mixture is smooth. Assembly: When both sauces are done, decorate pie in the pattern or style of your choice. Sprinkle with chopped pecans. May serve with whipped cream. ","[Reds, Pinot Grigio, Vermentino, Tempranillo]

" 50814,"Devon's Award-Winning Chili 5 pounds beef brisket, cut in 1-inch cubes 1/4 cup olive oil 2 cups chopped yellow onions 6 large garlic cloves, minced 2 tablespoons chili powder 1 tablespoon red pepper flakes, crushed 1 tablespoon cayenne pepper, or to taste 2 tablespoons ground cumin 2 green peppers, seeded and diced 1 bay leaf 6 cups tomatoes, chopped with their liquid Salt and freshly ground black pepper 1/2 cup strong coffee Two 15-ounce cans kidney beans 2 tablespoons chopped basil leaves Sour cream Grated Cheddar Diced tomato Tortilla chips Guacamole (see recipe) Instructions: Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour. Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 50815,"Chocolate Truffles 1/2 pound good bittersweet chocolate (recommended: Lindt) 1/2 pound good semisweet chocolate (recommended: Ghiradelli) 1 cup heavy cream 2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier) 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Confectioners' sugar Cocoa powder Instructions: Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 50816,"Peanut Butter Shell 1/2 cup smooth peanut butter 1/4 cup virgin or extra-virgin coconut oil or vegetable shortening Chocolate, strawberry or Neapolitan ice cream Instructions: Combine the peanut butter and coconut oil in a microwave-safe medium bowl, and microwave for 30-second increments, stirring after each, until smooth and runny. Let cool at room temperature for a few minutes. When ready to serve, pour the coating over the ice cream, and let it harden. ","[Chardonnay, Riesling, Gewrztraminer]" 50817,"Sage-Scented Baked Potatoes 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks Kosher salt and freshly ground pepper 3/4 cup heavy cream 14 fresh sage leaves, 10 leaves finely chopped, 4 for garnish 2 ounces unsalted butter 2 ounces Parmesan cheese, finely grated 1 cup olive oil Instructions: Preheat the oven to 450 degrees F. Cover the potatoes with cold water seasoned with salt and pepper. Bring the potatoes to a boil and cook until tender. Drain well. In a medium saucepan, heat the cream and chopped sage over medium-low heat until the cream is very warm and has been infused with the sage flavor, about 5 minutes. Add the potatoes to the sage-infused cream along with the butter and Parmesan cheese. Mash the potatoes until smooth, season to taste with salt and pepper and cool until thickened, about 20 minutes.
Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the whole sage leaves and fry until dark green and crisp, 30 seconds to 1 minute. Drain on a paper towel-lined plate. Place the cooled potatoes in a piping bag fitted with a large star tip. Divide and pipe into 4 equal mounds on a baking sheet and bake until golden brown, 6 to 8 minutes. Garnish each mound with a fried sage leaf. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50818,"Grilled Rhubarb Brown Betty 1 cup panko (Japanese breadcrumbs) 1/4 cup plus 2 tablespoons packed light brown sugar 2/3 cup plus 1/4 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground ginger Pinch of ground cloves 5 stalks rhubarb, cut into 1-inch pieces (about 4 cups) 1 teaspoon fresh lemon juice 1/2 cup roughly chopped almonds with skins 4 tablespoons cold unsalted butter, cut into small pieces, plus more for the skillet Strawberry ice cream, for serving Instructions: Preheat a grill to medium low. Whisk the panko, brown sugar, 1/4 cup granulated sugar, the cinnamon, allspice, ginger and cloves in a medium bowl until combined. In another bowl, toss the rhubarb with the remaining 2/3 cup granulated sugar and the lemon juice to coat. Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. Sprinkle 3 tablespoons of the breadcrumb mixture in the bottom of the skillet. Top with the rhubarb, then sprinkle with the remaining crumbs and the almonds. Dot with the cut-up butter. Put the skillet on the center of the grill; close the lid or place a disposable roasting pan over the skillet. Grill until the filling is bubbly and the topping is golden brown and crisp, 15 to 20 minutes. Let cool slightly, about 10 minutes. Serve warm and top with strawberry ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50819,"Grilled Peaches with Yogurt Whipped Cream and Oat Crunch 1/4 cup full-fat plain Greek yogurt 1/2 cup heavy cream 1 teaspoon vanilla bean paste 1 1/2 teaspoons packed light brown sugar 1/2 teaspoon finely grated lemon zest 1 tablespoon unsalted butter 1/2 cup old-fashioned rolled oats 1/4 cup raw slivered almonds 1/2 teaspoon kosher salt 2 tablespoons honey 1 tablespoon packed light brown sugar 6 fresh basil leaves, thinly sliced into ribbons 2 teaspoons packed light brown sugar 2 tablespoons freshly squeezed lemon juice 2 tablespoons honey 4 firm-ripe peaches, Instructions: Prepare a grill for medium-high heat. For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use. For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed. For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated. Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill. Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 50820,"Mole Tater Tots 1/4 cup sour cream 1 tablespoon heavy cream, half-and-half or milk
2 1/2 pounds frozen potato tots
Kosher salt and ground black pepper
8 ounces Almond Mole Sauce, recipe follows 1/4 cup diced red onion
1/4 cup crumbled Cotija 2 tablespoons chopped fresh cilantro
1 large avocado
1 quart dried chiles 1 yellow onion, sliced Extra-virgin olive oil, for cooking 2 1/4 cup ground tomatoes 4 cloves, ground 4 teaspoons ground red cl flakes 2 teaspoons ground cinnamon 2 teaspoons ground coriander 2 teaspoons ground cumin 1 cup almonds, fried 6 corn tortillas, quartered and fried 6 tablespoons chili powder 1 1/4 cup roasted garlic 1 1/4 cups chocolate chips 1/3 cup golden raisins 4 teaspoons lime juice Kosher salt Instructions: Stir together the sour cream and heavy cream in a small bowl. Fry or bake tots until crispy, then toss in a mixing bowl and season with salt. Divide tots into 4 paper boats or serving plates and top each portion with 2 ounces mole sauce. Drizzle with sour cream mixture, then sprinkle on the red onion, Cotija and cilantro. Finish by fanning out quarters of sliced avocado on each. Sprinkle the avocado with salt and pepper and serve. Preheat the oven to 425 degrees F. Seed chiles, then roast 1 minute. Soak chiles in warm water. Turn the oven down to 250 degrees F. In a large oven-safe pot, caramelize the onions in some oil. Add the tomatoes, cloves, cl flakes, cinnamon, coriander and cumin. Remove the soaking chiles and add them to the pot along with the almonds, tortillas and 1 1/3 quarts water. Stir in the chili powder, garlic, chocolate chips, raisins and lime juice and puree with an immersion blender until fairly smooth. Transfer the pot to the oven and simmer, 90 minutes. Adjust seasoning to taste. ","[Syrah, Tempranillo, Garnacha, Barbera]" 50821,"Big Apple Slaw with Honey Mustard 2 tablespoons extra-virgin olive oil 1 tablespoon whole-grain mustard
1 tablespoon honey
1 lemon, juiced
Kosher salt and freshly cracked black pepper 2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 Granny Smith apple, cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1 head fennel, thinly sliced, plus 1 tablespoon fronds, for serving
Instructions: Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50822,"Christmas Coal Candy 1 large egg white, at room temperature, beaten 1 1/4 cups confectioners' sugar 1/4 cup dark cocoa powder 1 teaspoon pure vanilla extract 1/2 teaspoon distilled white vinegar Black gel food coloring, for tinting 3 cups granulated sugar Instructions: Line an 8-inch square baking pan with parchment, leaving a 1-inch overhang. Mix together the egg white, confectioners' sugar and cocoa in a bowl with a fork until smooth and very thick. (The mixture should hang on the fork in a blob without falling off.) Whisk in the vanilla and vinegar. Whisk in enough food coloring to turn the mixture a deep black color and the brown of the cocoa is no longer visible, 1/2 to 1 teaspoon. Combine the granulated sugar and 1/2 cup water in a small saucepan and stir until the mixture looks like wet sand. Using a wet pastry brush, wipe down the sides of the pot where any sugar has clung to the side. Cook over medium heat until the mixture registers 258 to 260 degrees F on a candy thermometer, 8 to 10 minutes. Remove the pan from the heat and immediately stir in the black mixture, stirring vigorously until smooth. Spread in the prepared pan and let harden and cool completely, about 2 hours. Lift the candy out of the pan using the parchment paper overhang as handles. Peel off the parchment and chip into small irregular-sized pieces using a chisel or a sturdy butter knife and rubber mallet.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50823,"CORNMEAL CRUSTED LEMONFISH WITH GRILLED ONION AND POTATO LYONNAISE AND CRABMEAT RAVIGOTE 1 pound new potatoes, thinly sliced 2 tablespoons olive oil 1 tablespoon finely chopped fresh parsley leaves 4 (6-ounce) fillets of Lemonfish or Ling (or any other type of slightly firm white fish) 1/2 cup cornmeal Essence, recipe follows 1/4 cup vegetable oil 2 tablespoons thinly sliced green onions, (green part only) Freshly ground black pepper 1 egg 1/2 cup chopped onions 1/2 cup chopped green onions 1/4 cup chopped celery 2 teaspoons chopped garlic 2 tablespoon capers 1/4 cup Creole or whole grain mustard 2 tablespoons finely chopped parsley leaves 1 fresh lemon, juiced 3/4 cup olive oil 1 pound lump crab meat 1 large yellow onion, cut into 1/4-inch rings Drizzle of olive oil Salt Instructions: Preheat the grill. Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, mustard, parsley and lemon juice. Puree until smooth. Season with salt and pepper. With the machine running and in a steady stream add the oil. Process until all of the oil is incorporated and the mixture is thick. Season with salt and pepper. In a mixing bowl, toss the crabmeat with 1/2 of the Ravigote, reserving the other half for a later use. Season with salt and pepper. Season the onion rings with a drizzle of olive oil, salt and pepper. Place the onions on the grill and cook for about 2 to 3 minutes on each side. Remove the onions and set aside. In a large saute pan, over medium heat, add the olive oil. Season the potatoes with salt and pepper. When the oil is hot add the potatoes. Saute for about 4 to 6 minutes or until the potatoes start to brown. Season the fillets with salt and pepper. Season the cornmeal with Essence. Dredge the fillets in the cornmeal, coating completely. In another large saute pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the fillets until golden, about 4 minutes on each side. Add the onions and continue to saute for 4 minutes. Add the parsley to the potato mixture. Mix well. Remove the fillets and drain on paper towels. To serve, spoon the ravigote in the center of each plate. Spoon some of the potatoes in the center of the sauce. Lay the fillets directly on top of the potatoes. Garnish with green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50824,"Cream Pie 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled 3/4 cup sugar 1/3 cup flour 1/4 teaspoon salt 4 egg yolks 2 cups whole milk 2 tablespoons butter 1 1/2 teaspoons pure vanilla extract or 1 vanilla bean split in half lengthwise and seeds scraped 1 1/2 cups flour 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen 4 to 6 tablespoons ice cold water Instructions: In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt. In a separate mixing bowl, beat together the egg yolks and milk. Whisk the egg mixture into the dry ingredients in the saucepan. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
Remove from the heat and stir in the butter and vanilla. Cook's Note: Add any variations at this point.
Allow the mixture to cool and pour into the baked pie shell. Chill the pie completely and top with fresh whipped cream or other desired topping. Preheat the oven to 425 degrees F. In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into two disks, flatten and refrigerate each for at least 15 minutes.
Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50825,"Southern Style Christmas Bread Pudding with Bourbon Sauce 2 loaves Raisin Cinnamon Bread 8 eggs plus 2 egg whites 2 cups milk 2 cups heavy cream 1 cup sugar or vanilla sugar 2 tablespoon Madagascar vanilla 2 tablespoons Grand Marnier 1 tablespoon cinnamon 1 lemon juiced and zested 1 cup dried cherries and raisins 1/4 cup melted butter, for baking dish 2 cups bread crumbs from crusts Bourbon sauce, recipe follows 1/2 cup brown sugar 1/2 stick cold butter, cut into cubes 2 egg yolks 1 stick butter 1 cup dark brown sugar 1 tablespoon vanilla 1 cup bourbon Instructions: Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce. Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]

" 50826,"Tortelloni Kebobs 4 ounces cheese tortellini or tortelloni 1 tablespoon red wine vinegar 2 tablespoons extra-virgin olive oil 1 clove garlic, pressed or smashed Kosher salt and freshly ground black pepper 1/4 cup grape tomatoes 1/4 cup medium pitted California black olives 1/2 cup halved or quartered small bocconcini mozzarella Skewers Marinara sauce or pesto sauce for dipping, optional Instructions: Cook pasta according to package directions. Drain and rinse pasta under cold water to stop cooking. Meanwhile, whisk together the vinegar, olive oil and smashed garlic in a medium bowl. Season with salt and pepper, to taste, and toss with the tomatoes, olives, cheese and cooked pasta. Skewer everything, alternating as desired. Place marinara sauce or pesto in sealed containers. Pack in a lunch sack with an ice pack and send off to school. ","[Barolo, Chianti, Montepulciano, Tempranillo]" 50827,"Adobo Chicken with Margarita Salsa 4 (6-ounce) chicken breasts, trimmed, cleaned 1/2 cup red cl flakes 6 cloves garlic, minced 4 tablespoons minced fresh oregano 1 3/4 cups water Salt and ground black pepper 1 cup diced tomato 1 cup medium diced white onion 5 green chiles, very finely minced (remove seed and ribs for a milder salsa) 1 cup gently packed cilantro, roughly chop 2 large cloves garlic, minced 1 teaspoon salt 1/2 cup lime juice 1/2 cup Cuervo 1800 tequila Instructions: For the marinade, combine all ingredients in a blender and puree for two minutes on medium speed. Strain marinade through a fine sieve. Let chicken breasts sit in marinade, refrigerated, overnight. The following day, on a hot grill, grill the marinated chicken until thoroughly cooked, about 10 to 12 minutes depending on the thickness of the chicken. For the salsa, in a large mixing bowl, combine all ingredients and it's ready to serve. For the presentation, spoon a serving of the salsa on the plate. Cut the grilled chicken breast on an angle and fan out on plate next to salsa. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 50828,"Ultimate Bloody Marys 3 cups Sacramento tomato juice 2 (8-ounce) bottles clam juice, such Bumble Bee
1/2 teaspoon grated lime zest
1/2 cup freshly squeezed lime juice (3 to 4 limes)
2 teaspoons wasabi powder
2 teaspoons Tabasco Chipotle Pepper Sauce (see Cook's Note)
1 tablespoon Worcestershire sauce
1 cup good vodka, such as Grey Goose
Kosher salt and freshly ground black pepper
2 tablespoons Old Bay Seasoning
1 lime wedge, plus 6 lime slices, for garnish
18 large pimento-stuffed olives, such as Sable and Rosenfeld
6 cooked and peeled jumbo shrimp, with tails on
Instructions: In a large pitcher, stir together the tomato juice, clam juice, and lime zest. In a small glass measuring cup, whisk together the lime juice and wasabi powder and add to the pitcher. Stir in the Tabasco, Worcestershire, vodka, 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Old Bay Seasoning on a small plate. Moisten the rims of six highball glasses by running a lime wedge around the edge of each glass and dip the rims in the Old Bay Seasoning. Set aside to dry. Fill the glasses half full with ice and pour in the Bloody Mary mixture. For each drink, add 2 or 3 olives threaded on a 6-inch skewer, then place one shrimp and one slice of lime on the rim of each glass. Serve cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50829,"Walnut Shortbread Cookies 1/2 cup (2 ounces) walnut pieces 1 3/4 cups (89ounces) flour 1/2 teaspoon kosher salt 1 cup (8 ounces) unsalted butter 3/4 cup (5 1/2 ounces) sugar 1 egg yolk Maldon sea salt Instructions: Preheat the oven to 350 degrees F. Toast the walnuts until lightly browned, 12 to 15 minutes. Let cool, then finely grind them in a food processor. Sift flour and salt into a bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment on low speed, beat together the butter and sugar until lightened, about 4 minutes. Add the yolk and mix until fully incorporated. Add the dry ingredients and walnuts and mix just to combine. If the dough is soft, wrap it tightly in plastic and refrigerate for 30 minutes. Otherwise, roll out the dough about 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into1-inch squares. Place them about 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, about 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50830,"Hot Soy Chicken Wings 1/4 cup sliced scallions 1/2 cup creme fraiche 4 ounces Roquefort, crumbled 2 pounds chicken wings, cut in 2 pieces, wing tips discarded 1/2 cup hot pepper sauce 1/4 cup soy sauce 1/2 cup melted butter Instructions: Mix the scallions, creme fraiche, and cheese together. Dish up in small ramekin. In a fryer at 375 degrees F, fry the wings until golden brown. In a large mixing bowl, mix together the hot sauce, soy and butter. Toss well with the hot wings. Serve wings in a large bowl with scallion creme for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 50831,"Spanakopita (Greek Spinach Pie) 2 cups all-purpose flour 1 teaspoon salt 2/3 cup shortening, plus more for the baking pan 1/3 cup ice water Dried beans, for pie weights 1/2 cup extra-virgin olive oil, plus additional for greasing the baking pan 6 cups chopped onion (about 3 medium onions) 3/4 cup uncooked long-grain white rice 4 1/2 pounds fresh spinach (about 3 bunches), stemmed 2 1/4 teaspoons kosher salt 1/2 teaspoon freshly ground pepper 3/4 cup finely chopped flat-leaf parsley 1/4 cup plus 2 tablespoons finely chopped fresh dill 3 scallions (white and green), chopped 1 1/2 cups crumbled feta 1 egg beaten with 1 teaspoon water, for egg wash Instructions: In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms. Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap. Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack. Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions. Drain the spinach mixture in a colander in the sink and let cool. Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes. Remove the pie from the oven, let cool, cut into squares and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50832,"Coconut Curry Greens with Lentils 2 tablespoons unsalted butter or ghee 1/2 Spanish onion, peeled and diced 1/2-inch
1 carrot, diced 1/2-inch
Kosher salt and freshly ground black pepper 1 tablespoon minced ginger
4 cloves garlic, minced
2 tablespoons red Thai curry paste
One 13.5-ounce can coconut milk
3 cups chicken or vegetable stock
1 cup orange dal lentils (split red lentils)
3 cups roughly chopped Swiss chard
3 cups baby spinach
2 tablespoons fish sauce
Cooked long grain rice, such as basmati, for serving
1/4 cup almonds, toasted
1/4 cup fresh mint leaves
1/4 cup pomegranate seeds
Lime wedges, for serving
Instructions: In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper. Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes. Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50833,"Hungarian Style Stuffed Cabbage 1 large head green cabbage, cored Kosher salt and freshly ground black pepper
4 strips bacon, small diced
4 cloves garlic, minced
1 onion, small diced
3 tablespoons Hungarian smoked paprika
1 cup ground beef
1 cup small-diced smoked ham 1 cup ground pork
1 cup cooked rice
2 large eggs, beaten
1 1/2 cups sauerkraut
One 28-ounce can diced tomatoes
1 tablespoon caraway seeds
1 tablespoon tomato paste
1 cup sour cream
1/2 cup milk
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill Instructions: Preheat oven to 350 degrees F. Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf. Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan. Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature. Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper. Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves. Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl. Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour. Meanwhile, whisk together the sour cream, milk, Dijon and dill. Drizzle the sour cream sauce over the cabbage. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50834,"The Porker 2 pounds pork butt 2 tablespoons Brown Sugar Rub, recipe follows 8 ounces sliced smoked Cheddar 2 hot link sausages (we make ours in house but you can use any spicy store-bought sausage) 4 hamburger buns 4 tablespoons South Carolina Mayo, recipe follows 1/2 cup pickled chiles 8 ounces Maple Bacon, recipe follows Hand-cut fries, potato salad or chips, for serving 1 tablespoon brown sugar 2 teaspoons chili powder 2 teaspoons kosher salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon black pepper 1 teaspoon cayenne pepper 1/2 cup yellow mustard 2 fluid ounces cider vinegar 2 tablespoons brown sugar 1/4 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon Worcestershire sauce 1 1/2 cups mayonnaise 2 tablespoons kosher salt 2 tablespoons brown sugar 1 teaspoon pink salt (optional, only necessary if smoking the bacon) 2 pounds skinless pork belly 2 tablespoons Michigan maple syrup (or your favorite real maple syrup) Instructions: Grind the pork butt twice through a meat grinder with a large die and form into four 8-ounce patties. Sprinkle the patties generously with the Brown Sugar Rub and grill to desired temperature (we recommend medium or pink in the center). Top with smoked Cheddar and melt it with your grill closed. Cut the hot links in half and split down the center. Grill on both sides until crispy. To assemble the sandwich, spread the bottom bun with the South Carolina Mayo and top with pickled chiles and Maple Bacon. Next, add the pork patty and then top with the split hot link. We serve our hand-cut fries on the side, but the sandwich is great with potato salad, chips or anything else.
Mix the brown sugar, chili powder, salt, granulated garlic, granulated onion, black pepper and cayenne pepper together in a bowl. Cover tightly and leave out at room temperature.
Whisk together the mustard, vinegar, brown sugar, paprika, black pepper, cayenne pepper and Worcestershire sauce. Let sit overnight to develop flavor (we also use this sauce as a mustard based BBQ sauce without the mayo). Whisk together the sauce and mayonnaise and set aside in the refrigerator until ready to use. Use any extra for sandwiches, dipping fried things in... really anything.
Combine the kosher salt, brown sugar and pink salt if smoking the bacon, and mix thoroughly. Then whisk in the maple syrup. Rub the cure over the entire pork belly and place in a zip-top bag (remove the air from the bag before sealing). Place in the refrigerator for 7 days, flipping the belly every day to balance out the cure. On the eighth day, remove the belly from the cure and rinse thoroughly. Then place in the refrigerator uncovered, preferably on a rack for better air flow. Leave overnight to dry and form a pellicle (the skin made from proteins that form on the surface to allow the smoke to penetrate the meat better). If you have a smoker, smoke the belly for 3 hours at 200 degrees F to an internal temperature of 150 degrees F. Remove from the smoker, cool and slice about 1/4-inch thick. If you do not have a smoker, put the belly on an oven rack for 3 hours at 200 degrees F and cook to an internal temperature of 150 degrees F. Then cool and slice about 1/4-inch thick. Place the bacon slices on a baking sheet and bake at 375 degrees F until brown and crispy. (Reserve the homemade bacon fat for tomorrow's breakfast.)
","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 50835,"Tomato-Baked Egg Strata 6 tablespoons unsalted butter, at room temperature 1 clove garlic, grated Kosher salt and freshly ground black pepper 1 round loaf Tuscan bread (about 13 ounces), sliced into 1/2-inch-thick slices 1 1/2 cups shredded mozzarella (about 6 ounces) 3/4 cup grated Parmesan (about 3 ounces) 1 teaspoon Italian seasoning One 24-ounce jar tomato and basil pasta sauce 6 large eggs Pinch crushed red pepper flakes Instructions: Arrange an oven rack in the highest position in the oven and another in the middle position. Preheat the broiler to high. Combine the butter, garlic, 1/4 teaspoon salt and a generous amount of black pepper in a small bowl with a fork. Put the bread on a baking sheet in a single layer and brush the top of each slice with the garlic butter. Broil on the top rack until golden brown and toasted, 2 to 3 minutes. Set aside.
Reduce the oven temperature to 425 degrees F.
Meanwhile, mix the mozzarella, Parmesan and Italian seasoning in a medium bowl.
Spoon 1 cup of the tomato sauce onto the bottom of a 9-by-13-inch baking dish. Arrange half of the bread toasted-side up on top of the sauce in a single layer. Spoon 1/2 cup sauce over the top and sprinkle with half of the cheese mixture. Repeat to make a second layer with the remaining bread, sauce and cheese.
Make 6 deep wells in the sauce and bread (it's ok if the bread rips a little) using the back of a tablespoon. Carefully crack 1 egg into each well. Sprinkle with the crushed red pepper flakes. Bake on the middle rack until the whites are set, the yolks are still runny and the cheese is melted and turning brown in some spots, 15 to 18 minutes. Let rest for 10 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50836,"Cucumber Raita Burgers 4 Grillers? Vegan Veggie Burgers or Grillers Prime? Veggie Burgers 3/4 teaspoon liquid pepper sauce 1/2 cup finely chopped, seeded cucumber 1/4 cup low-fat plain yogurt or low-fat vegan yogurt 1/4 cup finely chopped red onion 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Instructions:

1. Place frozen burgers on baking sheet. Brush tops with pepper sauce. Bake at 350 degrees F for 18 to 20 minutes.
2. Combine cucumber, yogurt, onion, cumin, salt, and garlic powder. Spoon on top of burgers. Garnish with additional thin cucumber slices and chopped red onion, if desired. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F. Helpful Hints: When you want an exotic entree in just a few minutes, this recipe saves the day. Just 20 minutes from start to finish gives you pepper-sauced burgers topped with refreshing cucumber-yogurt sauce. Garnish with a few thin slices of cucumber and chopped red onion for extra pizazz. Note: Recipe is vegan only if vegan yogurt and Morningstar Farms® Grillers® Vegan Veggie Burgers are used. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50837,"Orange Glazed Chicken Stir Fry 1 lb. boneless, skinless chicken breast halves, thinly sliced 2 Tbsp. olive oil, divided 1/2 cup snow peas 1 red or orange bell pepper, cut into large chunks 1 small onion, cut into large chunks 1/4 cup Hellmann's? or Best Foods? Real Mayonnaise 2 Tbsp. orange juice 2 Tbsp. firmly packed brown suga Instructions:

1. Season chicken, if desired, with salt and ground black pepper. Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook chicken, stirring frequently, 6 minutes or until thoroughly cooked. Remove chicken and keep warm.
2. Heat remaining 1 tablespoon olive oil in same skillet and cook red pepper and onion, stirring frequently, 4 minutes or until vegetables are crisp-tender. Add Hellmann's® or Best Foods® Real Mayonnaise, orange juice and brown sugar, stirring until sauce is smooth. Return chicken to skillet and toss to coat. Season, if desired, with soy souce and garnish with chopped parsley and chopped peanuts. Serve with hot cooked rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50838,"Beef and Beer Stew with Root Vegetables 2 pounds beef stew meat, chuck, shoulder or bottom round 2 bay leaves 1 tablespoon dry thyme 1 tablespoon dry rosemary 1/4 cup vegetable oil 2 tablespoons butter 1 cup onions, peeled and diced 1/4 cup flour 12 ounces dark beer 1 quart hot beef broth 1/2 cup crushed tomatoes 2 teaspoons salt 2 teaspoons ground black pepper 1/2 cup carrots, peeled and diced 1/2 cup celery, peeled and diced 1 cup rutabaga (wax turnips), peeled and diced 1 cup parsnips, peeled and diced Instructions: Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well. Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour. Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 50839,"Baked Macaroni and Cheese Cupcakes Vegetable cooking spray 2 cups dried breadcrumbs 1 tablespoon olive oil, plus extra for drizzling
   8 ounces ground turkey or chicken, preferably dark meat 1/2 teaspoon kosher salt, plus extra for seasoning
   1/4 teaspoon freshly ground black pepper, plus extra for seasoning
   8 ounces small pasta such as pennette, shells, or elbows 2 cups grated Parmesan cheese
   1 1/2 cups grated white cheddar cheese
   1 cup cherry tomatoes, quartered
   2 cups chopped broccoli, blanched, *see Cook's Note
   1 pound asparagus, cut into 3/4-inch pieces, blanched Instructions: Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess.
   In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm.
   Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil. Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50840,"American-Italian all'Amatriciana Salt 1 pound whole-wheat cassarecci, rigatoni or penne pasta 1 tablespoon extra-virgin olive oil 6 slices lean peppered bacon, chopped 1 large red onion, chopped 4 cloves garlic, finely chopped or grated 1 cup chicken stock 1 (28-ounce) can crushed fire roasted tomatoes Black pepper A handful flat-leaf parsley, chopped Shredded sharp white Cheddar, to pass at table Instructions: Heat water to boil for pasta, season with salt and cook pasta to al dente. Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 50841,"Sparkling Pink Lemonade 1 tablespoon pink peppercorns 2 teaspoons sugar 1 teaspoon finely grated lemon zest 2 1/4 cups pink lemonade, chilled 3/4 cup gin 1 750-ml bottle sparkling rose, chilled Instructions: Combine the peppercorns, sugar and lemon zest in a shallow bowl. Smash with the back of a wooden spoon until the peppercorns are crushed. Moisten the rims of 6 glasses with a little lemonade, then dip in the peppercorn mixture. Combine the lemonade, gin and sparkling rose in a pitcher. Fill the prepared glasses with ice, then add the cocktail. ","[Prosecco, Ros, Cava]" 50842,"Cherry and Coconut Whoopie Pies Whoopie Pies: 2 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder (not Dutch process) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon fine salt One 15-ounce can red sour cherries packed in syrup 1 cup sugar 1 stick (8 tablespoons) unsalted butter, softened 1 tablespoon red food coloring 1 teaspoon vanilla extract 1 large egg Coconut Cream: 1 tablespoon powdered gelatin 1 1/2 cups whipping cream 4 large egg yolks 1 cup toasted sweetened coconut 1 tablespoon coconut extract 1/2 cup toasted sweetened coconut, for garnish Instructions: For the whoopie pies: Preheat the oven to 350 degrees F. Line 2 baking trays with parchment paper. In a bowl, mix the flour, cocoa, baking powder, baking soda and salt. Set aside.
   Drain the cherry syrup into a liquid measuring cup (there should be about 3/4 cup) and cut the cherries in half. Set aside. In a larger bowl with an electric mixer, cream together the sugar and butter. Add the food coloring, vanilla and egg and beat until creamy. Add the dry ingredients alternating with the cherry syrup.
   Drop about 1 tablespoon of dough per cookie on the baking trays, spaced about 2 inches apart. Bake until the cookies spring back like a cupcake when pressed, about 10 minutes. Allow to cool for a few minutes on the baking trays, and then transfer to a rack to cool completely.
   For the coconut cream: Sprinkle the gelatin over 2 tablespoons cold water and allow to bloom. Set aside.
   In a saucepan, heat the cream. Meanwhile, using a stand or hand mixer, beat the sugar and egg yolks until pale and creamy, about 5 minutes.
   Pour the hot cream slowly into the egg and sugar mixture, mixing constantly. Transfer to the saucepan and continue cooking on low heat, mixing constantly, until it thickens, about 15 minutes; do not allow to boil. Remove from the heat, add the gelatin and mix until completely melted. Set aside in the refrigerator until thick, about 4 hours.
   Beat the thickened mixture until creamy with the toasted coconut and extract.
   To assemble: Spread the flat side of each cookie with 1 teaspoon of coconut cream. Top half of the cookies with about 4 cherry halves. Sandwich the cherry-topped cookies with the remaining cookies, and press slightly to push the filling to the edges. Roll the edges in the toasted coconut. Refrigerate for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 50843,"Barnyard Vanilla Cupcakes 3 cups all-purpose flour 1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon vanilla extract
3/4 cup milk
Buttercream Icing, recipe follows 48 large candy eyes 24 gummy candy peaches, trimmed into even round circles, plus 6 for the ears
12 soft black licorice sticks, trimmed into 2-inch pieces 2 cups mixed color jelly beans 2 cups mini marshmallows
4 sticks unsalted butter, at room temperature 2 pounds confectioners' sugar
3 to 4 tablespoons milk
1 teaspoon vanilla extract
Pink food coloring, optional (for pig cupcakes)
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. In a large bowl, whisk to combine the flour, baking powder and salt; set aside. In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until light and fluffy, scraping the sides of the bowl with a rubber spatula periodically, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition, followed by the sour cream and vanilla extract; mix to combine. Turn the speed down to low and add the flour mixture and milk in 3 additions, starting and ending with the flour. Use a rubber spatula to scrape down the sides of the bowl. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Cool completely on wire racks, then decorate. To decorate: To make a cow, frost the cupcakes with white icing. Place 2 candy eyes in the center of the icing, then place a round gummy peach below the eyes. Use soft black licorice sticks to make ears and 2 jelly beans to make horns at the top of the head. To make a pig, frost the cupcakes with pink icing. Place 2 candy eyes in the center of the icing, then place a round gummy peach below the eyes. Cut a gummy peach into triangles and use 2 pink pieces for the ears. To make a sheep, frost the cupcakes with white icing. Place 2 eyes in the center of the icing. Cut a gummy peach into triangles and use 2 orange pieces for the ears. Place 1 jelly bean in the center of the cupcake below the eyes to make a nose. Place mini marshmallows all over the remainder of the icing, pressing gently to adhere. To make a chicken, frost the cupcakes with white icing. Place 2 candy eyes in the center of the icing. Place a jelly bean below the eyes for the nose and a red jelly bean at the bottom of the cupcake for the \wattle.\ Place 3 jelly beans in a straight line at the top of the cupcake to make the \comb\ on its head. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Reduce the speed to medium-low and add the confectioners' sugar, about a cup at a time; mix until completely combined. Add the milk and vanilla extract, and beat until smooth and spreadable. Place 2 cups icing in a separate bowl and add 2 to 3 drops pink food coloring if using. Stir to incorporate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50844,"Red, White and Blue Crepe Cake 1 pint fresh blueberries 2 pinches kosher salt 1 1/2 pints fresh strawberries, trimmed and quartered 16 ounces cream cheese, at room temperature Two 15-ounce cans coconut cream 8 ounces cream cheese, at room temperature 8 tablespoons unsalted butter, at room temperature Zest and juice of 2 lemons 1 teaspoon vanilla bean paste 1/2 cup confectioners' sugar 2 cups whole milk, at room temperature 1 cup warm water 8 large eggs 8 tablespoons unsalted butter, melted, plus more for coating the pan 2 cups all-purpose flour 4 tablespoons granulated sugar Pinch kosher salt Confectioners' sugar and fresh berries, for serving Instructions: Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. For the berry fillings: Place the blueberries in a pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out. Place the strawberries in another pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out. To a blender or food processor, add the cream cheese and coconut cream. Blend until smooth, then divide into 2 mixing bowls. Add the roasted blueberry puree to one bowl and mix to combine. Add the roasted strawberry puree to the second bowl and mix to combine. Chill until thickened into a spreadable consistency, about 30 minutes. For the lemon filling: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth, then scrape the sides and bottom of the bowl and add the lemon zest and juice, vanilla paste and confectioners' sugar and mix until smooth. Chill until thickened into a spreadable consistency, about 30 minutes. For the crepe batter: To a blender, add the milk, warm water, eggs, melted butter, flour, granulated sugar and salt. Blend until completely smooth, then set aside. Heat a nonstick crepe pan over medium heat. When the pan is hot, glaze it with butter to just barely coat. Using a 2-ounce ladle or 1/4-cup dry measure, scoop the crepe batter and pour into the center of the pan. Immediately swirl the batter evenly around the pan and slightly up the sides into an even thin layer. Place on the direct heat side of the grill and allow to cook until set and you start to see browning around the edges, about 1 minute. (You do not need to cook the other side.) Loosen the edges with a rubber spatula, then remove to a plate. (If you want to cook the other side to give your crepes a little more structure, flip, remove the pan from the heat and cook until the other side is just set, about 30 seconds.) Repeat with the remaining batter until you have 30 to 34 crepes. (You will only need to butter the pan every 3 to 4 crepes.) Cool the crepes completely before beginning to assemble. To assemble, lay out 1 crepe and spread evenly with the blueberry filling all the way to the edges. Repeat until you have 10 to 12 layers and have used all of the filling. Next layer 10 to 12 crepes with lemon filling. Finish by layering 10 to 12 crepes with strawberry filling. Gently press down, then cover and refrigerate overnight to allow the layers to set. Dust the cake with confectioners' sugar, and serve with fresh berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50845,"Citrus-Marinated Broccoli and Chickpea Salad Kosher salt and freshly ground black pepper 1 pound broccoli crowns 1 medium zucchini, chopped into 1/2-inch pieces 1 pint cherry tomatoes, sliced One 15-ounce can chickpeas, rinsed and drained 2 medium cobs sweet corn, shucked and kernels shaved off (about 2 cups) 1 cup fresh cilantro leaves 1 cup fresh parsley leaves 1/4 cup rice wine vinegar 1 tablespoon Dijon mustard 1 tablespoon chopped Hatch peppers 1 tablespoon honey 2 cloves garlic 1 medium navel orange, juiced (about 1/4 cup) Instructions: For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled. Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released. Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside. For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose. Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 50846,"Pizza with Braised Chicken Thighs 1 1/2 teaspoons active 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 Olive oil 4 chicken thighs
1 onion, cut into small dice
4 cloves garlic, finely chopped
6 Roma tomatoes, cut into medium dice
1 jalape?o, seeds removed, finely chopped
2 cups chicken stock
Cornmeal, for dusting 6 cups shredded Cheddar 1 bunch cilantro, roughly chopped
Instructions: For the pizza dough: Add 1/2 cup warm water to a small bowl. (If the water is too hot, the yeast will die; if it's too cold, the yeast won't activate). Add the yeast and sugar, stir to combine and let sit for 15 minutes. The water will bubble at the surface and smell very yeasty; this is what you want. Combine the flour and salt in a large mixing bowl. Make a well in the center and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water. Once most of the flour is combined, turn the dough out onto a smooth, clean, flour-dusted work surface and knead until smooth. Lightly coat the mixing bowl with oil and 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. For the braised chicken thighs: Preheat the oven to 350 degrees F. Add 2 tablespoons olive oil to an oven-safe, high-sided saucepan over medium heat. When the oil is just starting to shimmer, place the chicken thighs skin-side down in the pan, being careful to not overcrowd. Cook until the skin is golden brown and releases easily from the pan, about 3 minutes. Flip the thighs and cook until golden on the reverse side, another 3 minutes. (The chicken should not be cooked through at this point, just browned.) Remove the chicken from the pan and set aside. If necessary, add another tablespoon of olive oil to the pan. Then add the onions and cook, stirring, until just translucent, about 2 minutes. Stir in the garlic. When the onions and garlic are translucent, add the tomatoes and jalapeno and stir gently to combine. Cook until the tomatoes start to release their juices, 3 to 5 minutes. Add the chicken stock, bring to a boil and then reduce to a simmer. Return the chicken to the pan, skin-side up, and transfer to the oven. Bake until the chicken comes apart easily, another 20 to 30 minutes. Shred the chicken. For the pizza: When the dough is ready, portion it into 6 golf ball-size pieces. (If you're not using it 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). Place a pizza stone in the oven and preheat to 450 degrees F. Dust a pizza peel with cornmeal. Top each pizza with some braised chicken, about 1 cup of the braising sauce and 1 cup of the Cheddar. Bake until the crust is golden brown and cooked through and the cheese has melted, 8 to 10 minutes. Remove from the oven and garnish with cilantro. Slice and enjoy!
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 50847,"Tofu and Peanut Stir-Fry 6 tablespoons cornstarch 3 tablespoons Chinese rice wine or dry sherry 1/3 cup oyster sauce 1 14 -ounce block firm tofu, drained 1 cup unsalted peanuts (preferably raw) 1/4 cup peanut oil or vegetable oil 2 teaspoons minced ginger 3 cloves garlic, minced 8 whole dried arbol chiles (or 2 jalapeno peppers, halved lengthwise) Kosher salt 12 ounces shiitake mushrooms, stems removed, caps quartered 1 pound sugar snap peas, strings removed, halved crosswise Instructions: Make the marinade: Whisk 2 tablespoons cornstarch, the rice wine, oyster sauce and 2 tablespoons water in a large bowl. Cut the tofu in half horizontally to make 2 large rectangles, then cut each rectangle into 4 squares. Add to the marinade and turn to coat. Cook the peanuts in the peanut oil in a large skillet over medium heat, stirring, until lightly golden, 4 to 5 minutes. Remove the skillet from the heat and transfer the nuts to a bowl with a slotted spoon. Drain the tofu, reserving the marinade; sprinkle both sides with the remaining 4 tablespoons cornstarch. Return the skillet to medium-high heat; add the tofu and cook until golden, 4 minutes per side. Remove to a plate. Add the ginger, garlic, chiles and 1 teaspoon salt to the skillet; stir-fry 30 seconds. Add the mushrooms and snap peas; stir-fry until crisp-tender. Whisk the marinade with 1 1/2 cups water, add to the skillet and stir until thick, 2 to 3 minutes. Add the tofu and nuts and heat through. If using dried chiles, remove before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 50848,"Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style) 4 cups pineapple juice 6 cloves garlic, chopped 2 small red cl peppers with seeds, chopped fine 2 cups chopped cilantro leaves 1 cup brown sugar 1 cup soy sauce 4 tablespoons peeled and chopped ginger root 2 teaspoons ground cumin 2 tablespoons olive oil One 3 1/2- to 4-pound roasting chicken, giblets and neck removed for another use 2 tablespoons butter 4 cloves garlic, finely chopped 2 tablespoons ginger root, peeled and finely chopped 1/2 cup packed chopped cilantro leaves 1 teaspoon ground cumin 4 tablespoons soy sauce 1/2 cup heavy whipping cream 1 tablespoon lime juice 1 tablespoon pineapple juice 6 cups jasmine rice, prepared according to package instructions Instructions: Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally. To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving. Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing. Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 50849,"Cocojito 2 parts coconut rum (recommended: Bacardi) 5 fresh mint leaves, torn 1 part coconut cream (recommended: Coco Lopez) Splash sweetened lime juice (recommended: Rose's) Club soda Mint sprig, for garnish Instructions: Add ingredients, except club soda, to a cocktail shaker with ice cubes. Shake several times and pour into a chilled high-ball glass. Top with club soda and serve with a sprig of mint to garnish. ","[Coconut Rum, Coconut Cream, Lime Juice]" 50850,"Blair's Frittata with Tomato, Onion, and Basil 2 tablespoons olive oil, plus 2 tablespoons 3 cups thinly sliced onion 1 1/2 tablespoons hot red pepper sauce (recommended: Blair's Original Death Sauce) 1 1/2 cups canned Italian plum tomatoes, with juice, chopped Chopped artichoke hearts, optional Salt and pepper 3 tablespoons grated Parmesan 1/2 cup or more coarsely chopped fresh basil Sour cream, for garnish 6 eggs Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons of the oil in a 8 to 10-inch skillet or saute pan. Add the onion, and cook slowly until the onion is wilted and translucent. Add the hot sauce. Add the tomatoes, raise the heat, and cook for several minutes, stirring, or until the liquid has evaporated. Drain off the fat and transfer the tomatoes and onions to a bowl. (If desired, add well-drained artichoke hearts here.) Mix in salt and pepper, then cheese and basil. In a bowl, beat the eggs with salt and pepper until blended, but not smooth. In a well-seasoned 8 to 10-inch skillet (non-stick works well), heat the remaining 2 tablespoons oil. Arrange the tomato and onion mixture in the bottom of the skillet, and pour the eggs over the top, pressing the top down with a fork so the solids are covered. Stir a little. Cook over medium heat until the eggs begin to bubble gently around the edges. Immediately place the frittata in the center of the oven and cook until it is puffy and set in the center, about 10 minutes. Slide out onto a serving plate. Serve immediately or set aside and serve at room temperature. Serve with a dollop of sour cream and more hot red pepper sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 50851,"Snowman Sugar Cookies 3 cups all-purpose flour, plus more for dusting 8 ounces unsalted butter
1/2 cup sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
2 eggs Frosting, optional Instructions: Preheat the oven to 350 degrees F. Line a half-sheet pan with parchment paper. Sift the flour into a medium bowl. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, vanilla extract and almond extract, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Decrease the speed to low, add the flour and mix to incorporate. Scrape down the sides of the bowl and increase the speed to medium for 30 seconds. Chill the dough for 1 hour in the refrigerator. Lightly dust a clean surface with flour. Using a rolling pin, roll out the dough between 1/4-inch and 1/2-inch thick. Cut the dough with a snowman cookie cutter and place on the prepared sheet pan (about 24 cookies). Refrigerate the dough for 15 minutes. Bake for 10 to 15 minutes. Cool completely, then serve the cookies as-is, or frost the cookies and then serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 50852,"Marinated Feta Three Ways 1 cup good-quality extra-virgin olive oil 3 cloves garlic, peeled and smashed 2 sprigs fresh thyme 2 sprigs fresh oregano 1 sprig fresh rosemary 1/2 teaspoon crushed red pepper flakes 2 strips lemon zest (about 3 inches long; see Cook's Note) 1 bay leaf 8 ounces feta, drained well from brine and cut into 1/2-inch pieces 1 cup good-quality extra-virgin olive oil 4 whole chipotle chiles in adobo 3 cloves garlic, smashed 1/2 teaspoon smoked paprika 8 ounces feta, drained well from brine and cut into 1/2-inch pieces 1 cup good-quality extra-virgin olive oil 3 canned whole artichoke hearts, drained and halved 4 sun-dried tomatoes in olive oil, roughly chopped 3 cloves garlic, smashed 1/2 teaspoon crushed red pepper flakes 3 strips lemon zest (about 3 inches long; see Cook's Note) 8 ounces feta, drained well from brine and cut into 1/2-inch pieces Instructions: For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour. Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 50853,"German Apple Pancakes 7 large eggs 1 tablespoon vanilla extract 3/4 cup sugar 1/2 cup flour 1 1/2 teaspoon baking powder 2 tablespoons unsalted butter 3 golden delicious apples, peeled if desired, cored and cut into 1/2 inch wedges 1 1/2 teaspoons cinnamon 1 1/2 teaspoons sugar 1 tablespoon confectioners' sugar 1/4 cup creme fraiche 1 cup sliced strawberries, for garnish (optional) Instructions: In a blender, combine the eggs, vanilla, and sugar and blend for about 15 seconds, until combined. Add the flour and the baking powder and mix for 60 seconds more, until very smooth. Preheat the broiler to medium-high heat. Heat a 12-inch non-stick skillet over medium heat and add the butter. Saute the apples for 4 to 5 minutes, or until softened. Add the cinnamon and the sugar, sprinkling them evenly over the apples, and stir together for 2 minutes more, until the apples are glazed and slightly translucent at the edges. Distribute the apples evenly in the skillet and pour the batter over them. Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them upside down to breakfast plates. Sprinkle with a little confectioners' sugar, place a dollop of creme fraiche on the top, and fan out some sliced strawberries on the plate, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50854,"Grilled Pouissin 2 chickens, 2 1/2 pounds each 1 large onion, squeezed through a garlic press 3 limes 3 tablespoons olive oil 1 tablespoon sumac 3 finely chopped garlic cloves Salt and pepper Instructions: Mix the above ingredients together. Pour marinade over chicken, coat cover and refrigerate overnight. Grill the chicken halves, turning frequently and brushing with the marinade, until done. Remove to a platter. ","[Rioja, Tempranillo, Garnacha]" 50855,"Sunny's Easy Raspberry and Strawberry Danishes 1/2 cup freeze-dried raspberries 1/2 cup freeze-dried strawberry slices Nonstick cooking spray, for the baking dish One 8-ounce tube refrigerated crescent dough sheet 2 tablespoons granulated sugar 2 tablespoons light brown sugar 2 tablespoons salted butter, chilled 1/2 cup confectioners' sugar Kosher salt 1 to 2 teaspoons liquid, such as milk, heavy cream, almond milk, orange juice or lemon juice Instructions: Preheat the oven to 375 degrees F. For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish. For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray. Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes. For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid. Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 50856,"Rustic Pear Tart 3/4 cup whole wheat flour 3/4 cup plus 2 tablespoons all-purpose flour, divided, plus more for dusting 1/2 teaspoon salt 6 tablespoons unsalted butter, cold, diced, 1/4 teaspoon ground cinnamon, divided 1/4 teaspoon ground ginger, divided 6 tablespoons buttermilk 3 tablespoons sugar 1/8 teaspoon freshly grated nutmeg 4 cups pears, peeled, cored, sliced into 1/2-inch pieces, tossed with 2 tablespoons lemon juice 1 tablespoon melted butter 3 tablespoons turbinado sugar Ice cream or whipped cream, for serving Instructions: In the bowl of a food processor fitted with the bottom blade, add the whole wheat flour, 3/4 cup all-purpose flour, and the salt and pulse 3 to 4 times to combine. Add in the diced cold butter, 1/8 teaspoon cinnamon, and 1/8 teaspoon ginger, and pulse at 3 to 4 second intervals for 6 to 10 times until the mixture resembles sand. Add in the butter milk and pulse until a dough ball forms. Remove from the food processor onto a lightly floured board. Roll the dough into an oval, approximately 16 by 14 inches. Rough edges are okay, but you can trim decoratively if desired. Transfer to a silicone or parchment lined baking sheet. In a small bowl, combine the remaining 2 tablespoons flour, sugar, and the remaining spices and mix well. Toss this flour mixture with the pears, gently coating. Pile the pear mix in the center of the tart dough, leaving a 3 to 4-inch border, and then fold the edges up and around the pears, leaving an opening in the center. Crimp any breaks in the dough. Place the baking sheet with tart into the refrigerator for 20 minutes. Preheat the oven to 350 degrees F. Brush with the melted butter and sprinkle with the turbinado sugar. Place in the oven and bake for 1 hour. Remove, allow to cool. Serve at room temperature with ice cream or whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 50857,"Lemon Meringues 3 large egg whites Pinch fine salt 1/4 teaspoon cream of tartar 3/4 cup superfine sugar 1/4 to 1/2 teaspoon lemon extract Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment. Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the lemon extract. Transfer the mixture to a pastry bag fitted with a star tip and pipe 1-inch meringues on the prepared baking sheets about 1 inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until they are completely cool and dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50858,"World Class Kona Coffee Custard 1 1/4 cup sugar 4 tablespoons water 1/2 cup strongly brewed Kona coffee 1 2/3 cups milk 1/3 cup cream 2 teaspoons vanilla 5 large eggs 2 egg yolks Instructions: Put 7/8 of the sugar in saucepan with the water. Bring to a boil. Cook until dark in color, about 4 to 5 minutes. Pour immediately into a 4-cup souffle dish. Set aside. Preheat oven to 325 degrees F. Mix coffee, milk, cream, and vanilla into saucepan. Bring to just a boil, stirring frequently. Remove from heat. Set aside. In a bowl, whisk eggs and egg yolks with remaining sugar until creamy. Whisk in hot milk mixture. Place on top of the caramel in the souffle dish. Cover with aluminum foil. Put souffle into a pan and fill the pan with enough water to come half way up sides of the dish. Bake until set, about 40 to 45 minutes. To turn out, run knife around edge of dish to loosen. Cover with serving plate, hold tightly and invert. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50859,"Bacon and Pancetta Potatoes 4 thick-cut slices bacon, roughly chopped 2 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces 3 medium russet potatoes, peeled and cut into 1/2-inch cubes 1 garlic clove, thinly sliced 1/4 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 2 tablespoons coarsely chopped fresh thyme leaves Instructions: Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste. Transfer the potatoes to a large serving bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50860,"Chili Garlic Brussels Sprouts Slaw 1/2 cup rice wine vinegar 3 tablespoons honey 2 tablespoons fish sauce 1 tablespoon Asian chili garlic sauce 1 pound Brussels sprouts 1 carrot, grated on the large holes of a box grater 1 small red bell pepper, thinly sliced 1/2 cup whole cilantro leaves 1/2 cup salted peanuts, roughly chopped 1/2 cup chopped scallions Instructions: Bring the vinegar, 1/2 cup water, honey, fish sauce and chili garlic sauce to a simmer in a small saucepan. Cook until reduced by half and thickened. Set aside to cool Shred the Brussels sprouts using the slicer attachment of a food processor or with a knife. Transfer to a large bowl and add the carrot, bell pepper, cilantro, peanuts and scallions. Toss to combine. Pour the dressing over the slaw and mix until well coated.
","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 50861,"French Press Coffee 1/4 cup whole coffee beans (see Cook's Note) Milk or sweetener of your choice, optional Instructions: Bring a kettle of water to boil. Pour the water into a 4- to 8-cup French coffee press to warm it while you grind your beans. Refill the kettle with 2 cups water and return to a boil. Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand. Coffee that is too finely ground will make your final product murky and give it an oily sheen and bitter flavor.
Once the kettle comes to a boil, remove from the heat and let sit 30 seconds to reach the optimal temperature for French press. If it's too hot, it can cause the brew to taste burnt. Pour the hot water out of the French press. Put the measures coffee in the bottom. And 1 cup of the hot water, put on the top (but don't press) and let sit 1 minute. After 1 minute, gently stir with the handle of a wooden spoon to break up the layer of coffee on top. Pour in the remaining 1 cup hot water. Put the top on (but don't press) and let sit for an additional 3 to 4 minutes, depending on how strong you like your coffee. Taste is subjective, so experiment to find your own target time.
Slowly push the plunger down to press the coffee grounds to the bottom of the pot. As a rule of thumb, if it is very difficult to press, your coffee is probably ground too fine. If it glides right down with no resistance, your grind is probably too coarse. There is a sweet spot of resistance somewhere in the middle.
Serve right away with milk and sweetener if using. If you aren't sharing the pot and want to wait to have a second cup, it's best to transfer the coffee to a thermos or carafe. If you leave it in the press, it will continue to brew and can become too strong or bitter.
","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 50862,"Summer Squash 1 cup dill, chopped Olive oil, to taste 5 summer squash, cut in 1/2 Instructions: Preheat a grill or grill pan. Finely chop a small handful of dill and mix with olive oil. Rub the mixture over the squash halves, and grill for 5 minutes. Flip and grill for a few more minutes on the other side. Cooking times depend on various factors most importantly the coal base and heat coming off those coals. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 50863,"Pecan and Cherry Chocolate Truffles 1/3 cup pecan pieces 4 ounces bittersweet chocolate, very finely chopped 4 ounces semisweet chocolate, very finely chopped 1 teaspoon pure vanilla extract Pinch of kosher salt 1/2 cup heavy cream 1 tablespoon unsalted butter 1/2 cup dried cherries, very finely chopped Turbinado sugar, for rolling Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned and toasted, 8 to 10 minutes. Let cool completely, then chop very finely. Put the bittersweet chocolate, semisweet chocolate, vanilla, and salt in a large bowl. Heat the heavy cream and butter in a small saucepan over medium-low heat until the cream is steaming and the butter has melted; pour over the chocolate, then let sit for 5 minutes. Whisk together until the chocolate has melted and the mixture is smooth. If there are any bits of unmelted chocolate left, microwave in 30-second increments, stirring after each, until smooth. Add the pecans and cherries and stir to combine. Cool the mixture to room temperature and then cover with plastic wrap and refrigerate until the mixture is firm but still pliable enough to scoop and roll, about 3 hours. Spread some sugar on a plate and line a baking sheet with parchment paper. Shape heaping teaspoons of the chocolate mixture into balls and then roll in the sugar to coat. Store in the refrigerator.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 50864,"Sauerbraten 2 1/2 pounds round steak, washed, drained well 1 onion, cut thinly 4 peppercorns 1 small bay leaf 2 cloves 1/2 cup white wine vinegar 1 5/8 cups dry red wine 1/4 cup clarified butter salt, to taste 1 1/4 cups water rye bread crust 2 teaspoons cornstarch 1 tablespoon cold water Instructions: Place meat in bowl and cover with onion, peppercorns, bay leaf and cloves. Add vinegar and wine and let marinate for four days in the refrigerator. Turn meat once each day to coat well. After four days, remove meat from marinade and dry well. Discard marinade. Heat clarified butter in large casserole dish and brown meat quickly on all sides. Season with salt. Add water to side of pan and add some rye bread crust. Simmer gently, covered, for one hour, turning meat from time to time and adding more water when necessary. When cooked, place meat on serving dish. Mix together cornstarch with water and add to gravy to thicken. Serve sauce on side. ","[Burgundy, Merlot, Pinot Noir, Tempranillo]" 50865,"Mud Pie 1/2 pound butter, melted 3 cups chocolate sandwich cookie crumbs (recommended: Oreos) 1 gallon coffee ice cream (amount varies depending on size of the bowl) 2 cups chocolate fudge sauce Whipped cream Chocolate sauce Instructions: Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 50866,"Grilled Smoked Pork Chops with Sweet and Sour Glaze 1/4 cup light brown sugar 1/4 cup honey 1 tablespoon vegetable oil, plus extra for grill 1 lime, juiced 1 teaspoon red pepper flakes 8 thinly cut (about 1/2-inch thick) smoked pork chops Instructions: Preheat a grill pan to medium-high. In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes. Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 50867,"Spicy Dill Pickles 24 pickling cucumbers (kirbys), each between 3 and 4-inches long 6 small bunches fresh dill 1 small yellow onion, peeled and thinly sliced 12 cloves garlic, peeled and crushed 6 dried small red chili peppers 1 1/2 teaspoons black peppercorns 3 cups water 3 cups apple cider vinegar 1/2 cup pickling salt 1/4 cup granulated sugar Instructions: Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight. Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars. Bring a large pot or canner of water to a boil. In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar. Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 50868,"Warm Oysters and Seaweed 1/3 cup rice wine vinegar 2 tablespoons wakame seaweed 2 tablespoons ogonori seaweed 2 tablespoons dulse seaweed 1 tablespoon mirin 1/2 tablespoon ground Szechuan peppercorns 1 tablespoons chopped scallion 1 teaspoon diced lardon, rendered Salt, to taste 12 oysters, unshucked 2 pounds wakame seaweed Instructions: Combine all dressing ingredients. Warm gently over low heat. Reserve. Wrap oysters in wakame seaweed. Bake oysters in their shell in a preheated 425 degree oven for 3 to 6 minutes. Remove seaweed and top shell. Place shells on a platter of sea salt. Top each oyster with a bit of the warm dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 50869,"Watermelon Martinis 1/2 cup sugar 1/2 cup water 5 cups watermelon, seeds removed 2 tablespoons lemon juice 1 1/4 cups vodka 2 ounces melon liqueur, optional 8 lemon twists, for garnish Instructions: Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved. Let cool. In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours. In a blender combine the frozen watermelon cubes, more simple syrup, to taste, lemon juice and vodka, melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 50870,"Chestnut Roasted Figs with Truffle Vinaigrette and Truffle Cheese 1/2 pound whole chestnuts 6 black mission figs 8 ounces chestnut honey 6 ounces truffle cheese 8 ounces mache 1 shallot 2 teaspoons fresh thyme 4 ounces white wine vinegar 8 ounces extra virgin olive oil 1 teaspoon Dijon mustard Salt and pepper to taste Instructions: Rinse the chestnuts under water. Take a sharp knife and score the flat side of the chestnut, making a cross. Toss nuts in a little oil and sprinkle with salt. Lay the oiled nuts out on a baking sheet and roast in a preheated 275-degree F oven for about 20 minutes or until fully roasted (shell opens). Let the chestnuts cool, and then peel and chop them. Chop half of the nut very finely and the other half coarsely. Cut the figs in half and place on skewers; 3 halves per skewer. Place the skewers on a baking sheet and drizzle with honey. Sprinkle the finely chopped chestnuts over the figs and place under a hot broiler and heat until browned. To make the dressing, combine the shallots, mustard, vinegar and thyme and whisk together. Slowly whisk in the oil and finish with the truffle oil and season with salt to pepper. To plate the dish, toss the mache in the vinaigrette, sprinkle with finely chopped chestnuts and place in the center of the plate. Place a warm fig skewer diagonally on top of the salad. Place coarsely chopped chestnuts around the plate. Sliver the truffle cheese and lay on top of the fig salad. Finally, drizzle some truffle vinaigrette around the plate. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]

" 50871,"Chocolate Peppermint Pizzelle 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon finely grated orange zest 1/4 teaspoon fine salt 3 large eggs, at room temperature 1 cup granulated sugar 1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature Vegetable oil spray Confectioners' sugar, for dusting cookies 12 ounces semisweet chocolate 4 tablespoons unsalted butter 1/2 teaspoon mint extract Instructions: Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl. In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.) Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter. Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract. To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week. ","[Merlot, Pinot Grigio, Riesling, Moscato]" 50872,"Classic Tuna Melts 3 tablespoons butter, softened 3 large (sandwich-size) English muffins, halved
Two 12-ounce cans solid white tuna, drained
One 12-ounce jar marinated artichoke hearts, drained and chopped
1 cup mayonnaise
1/2 cup pitted kalamata olives, chopped
1 tablespoon whole-grain mustard
1 tablespoon chopped fresh dill
Several dashes hot sauce
3 stalks celery, finely chopped
2 scallions, finely chopped
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper 12 slices Swiss cheese
1 Roma tomato, sliced
2 teaspoons chopped chives Instructions: Preheat the broiler to high. Butter the halved muffins, place them in a single layer on a baking sheet and broil until golden, about 2 minutes. Meanwhile, make the tuna salad: In a large bowl, mix together the tuna, artichoke hearts, mayonnaise, olives, mustard, dill, hot sauce, celery, scallions and lemon zest. Season with salt and pepper. Top each muffin half with a large scoop of tuna salad, arrange 2 slices of cheese on each and broil until the cheese is melted, about 2 minutes. Remove and top with tomato slices and chives to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50873,"Scallop Salad 2 tablespoons olive oil, plus 2 ounces 1/4 pound sea scallops 2 U-12 shrimp, shelled and cleaned 1/4 pound calamari, cleaned and sliced into rings 1 cup mixed field greens 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1/2 green bell pepper, chopped 1/2 Bermuda onion, chopped 1 vine ripened tomato, sliced into wedges Cucumber slices for garnish 1-ounce vinegar Salt and pepper to taste Fresh basil for garnish Instructions: Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside. In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50874,"Marshmallow Dreidels 12 miniature chocolate or cream covered biscuit sticks, such as Pocky midi? (see Cook's Note) Twelve 1-inch square marshmallows 3/4 cup white candy melts (about 4.5 ounces) 12 milk chocolate kiss-shaped chocolate candies, such as Hershey's KISSES? 1 1/4 cups light blue candy melts (about 7.5 ounces) 1/4 cup white or light blue sanding sugar Instructions: Cut the uncoated part of the biscuit sticks off and discard. Insert the cut-end of the biscuit sticks into the marshmallows, making sure the sticks go almost to the top of the marshmallows. Arrange the marshmallows on to a baking sheet lined with parchment. Put the white candy melts in a small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute. Spread a small amount on the flat bottom of a kiss-shaped chocolate candy and attach to the top of a marshmallow. Hold for 10 seconds to help adhere. Repeat with the remaining marshmallows and kiss-shaped chocolate candies. Reserve the remaining melted white candy melts for later.
Cover the marshmallows loosely with plastic wrap and freeze for 1 hour. After 1 hour, put the blue candy melts into a second small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute. Remove the marshmallows from the freezer. Working over a large baking sheet (this will make clean up easier) use the biscuit stick as a handle and carefully dip a marshmallow into the blue candy melt mixture until completely coated, lightly shaking away any excess coating. Sprinkle the outside with a generous amount of sanding sugar. Place the coated marshmallow back onto the baking sheet and repeat with the remaining marshmallows. Refrigerate for at least 30 minutes so that the coating completely sets.
Once the marshmallows are completely set, re-melt the white candy melts in the microwave then spoon into a small resealable plastic bag. Cut a very small opening in the corner of the bag and pipe Hebrew letters onto 1 to 3 sides of each dreidel. Refrigerate for until the lettering sets, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50875,"Queso Flameado 12 to 18 ounces Panela cheese 1/2 cup flour 1/4 cup olive oil 1 cup gold tequila Lime juice, to taste Instructions: Slice the cheese 1/2inch thick and place in a bowl of ice water for about 5 minutes. Pat the cheese dry and dust with the flour, shaking off any excess. Heat a large cast iron skillet, over a high heat. Add the oil and fry the cheese, turning once, until golden brown. USE CAUTION: Standing far enough back so you do not get near the flames, ignite the tequila. Let the flames die out. Remove the cheese and tequila to a platter and finish with a sprinkling of lime juice. Serve with pickled chipotle peppers and warm corn tortillas. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 50876,"Swiss Fondue 1/2 pound Gruyere, coarsely grated 1/2 pound Emmental, coarsely grated 2 teaspoons cornstarch 1/2 garlic clove 2/3 cup dry white wine (Chardonnay is fine) 4 tablespoons Kirsch (dry cherry brandy) Pinch freshly grated nutmeg Freshly ground black pepper Dipping items of your choice, such as bread cubes or apples Instructions: Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth. Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50877,"Chinese Fire Pot with Fish Balls 2 pounds flank steak, sliced thinly against the grain 2 pounds chicken breast, thinly sliced 1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound) 20 fish balls 2 pounds bay scallops 3 packages soaked mung bean noodles 4 Shanghai cabbage, whole leaves 4 baby bok choy, whole leaves 1 napa cabbage large chopped 2 quarts chicken stock 1 pound shiitake mushrooms, de-stemmed Boiling water Samba Oelek Peanut butter Chinese sesame paste Sesame oil Oyster sauce Rice wine vinegar Shaoxing wine Thin soy sauce 2 cups chopped scallions 2 cups chopped cilantro Eggs (optional) 2 pounds Chilean sea bass or other fatty white fish 4 eggs, separated 1 teaspoon white pepper 1 teaspoon kosher salt 1 teaspoon sesame oil 1 tablespoon fish sauce 3 minced Thai bird chilies 1/3 cup sliced scallions Instructions: For the table, jars/small bottles of the following to make your own dipping sauce: Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments. Fish Balls: In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 50878,"Gnudi Con La Zucca: Naked Ravioli with Squash 1/2 cup/125 ml extra-virgin olive oil 1 pound/500 g butternut squash peeled, seeded and cut into cubes Salt and freshly ground black pepper 1 pound/500 g fresh ricotta cheese 1 1/4 cup/290 ml finely grated Parmigiano cheese, plus extra for sprinkling 1/2 cup/125 ml flour 1 egg Instructions: Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool. Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough. Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture. Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate. Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 50879,"Boozy Pumpkin Spice Latte 1/2 cup milk 2 tablespoons pumpkin puree 1 tablespoon maple syrup 1/4 teaspoon pumpkin pie spice, plus extra for sprinkling Caramel sauce, for drizzling
6 ounces freshly brewed hot coffee 2 ounces coffee liqueur Whipped cream, for topping Instructions: Place the milk, pumpkin, maple syrup and pie spice in a small saucepan and heat over low heat. Cook, whisking constantly, until the mixture is combined and comes to a simmer. Turn off the heat. Drizzle a mug with caramel sauce. Pour the coffee, coffee liqueur and warm milk mixture into the mug. Top with whipped cream and a sprinkle of pumpkin pie spice. Enjoy! ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 50880,"Cheesy Skillet Potatoes 2 tablespoons salted butter 3 pounds Yukon Gold potatoes, peeled and very thinly sliced Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives, plus more for garnish 1 cup shredded Gruyre 1 cup shredded sharp Vermont white Cheddar 1/2 cup shredded fontina cheese 2 cups heavy cream 2 cloves garlic, minced 1/4 teaspoon grated nutmeg 1/2 cup sour cream Instructions: Preheat the oven to 375 degrees F. Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives and half of each of the Gruyre, Cheddar and fontina cheeses. Repeat the layers once. Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes. Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 50881,"Crusted Buffalo Tenderloin with Chipolte Onions 1 tablespoon juniper berries 1 tablespoon coriander seed 1 tablespoon dried Mexican oregano 1 1/2 teaspoons black peppercorns 1/2 teaspoon kosher salt 5 whole allspice 1 1/2 tablespoons chopped pecans 4 cloves garlic, chopped 1 buffalo or beef tenderloin, 4 to 5 pounds, fat trimmed, rolled, and tied 1 can chipolte chiles 1 onion, thinly sliced 1 tablespoon oil 2 cups buffalo stock or Demi-glace or beef broth plus 1/2 cup red wine 3 to 4 fresh sage leaves, chopped Salt and pepper, to taste 1/2 cup whole cranberry sauce or chopped dried tart cherries can be added for a sweeter flavor jus (optional) Instructions: Preheat oven to 425 degrees. In a blender, finely grind the first 7 ingredients in a blender or food processor. Add garlic and whirl to form a paste. Rub seasoning paste all over tenderloin. Set meat on rack in a 12 by 17-inch roasting pan. Roast in a 425 degree oven for 20 minutes. (If using buffalo, do not cook beyond rare or it will start to dry out). Meanwhile, rinse canned chipoltes, discard seeds and veins and mince. Mix onion slices with oil and put in roasting pan around meat (not on rack). Continue to cook until a thermometer inserted in center of the thickest part of meat registers 130 degrees for rare, 30 to 40 minutes longer. Transfer roast to a platter and let rest in a warm place for 10 to 15 minutes (to allow juices to settle and meat to firm slightly for neater slicing). Skim and discard excess fat from drippings in roasting pan. Add back the chipoltes and onions to pan. Set pan over medium-high and deglaze with the stock-wine mixture, cranberry sauce or chopped dried tart cherries (if using) scraping browned bits free, stirring until mixture is reduced to desired consistency. Sauce may be served as is or pureed and strained. Slice meat and offer chipolte-onion sauce to spoon over portions. Add salt and pepper to taste. Serve immediately. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 50882,"Apple Pancake Bars with Brown Butter Crumble Topping and Apple Syrup 7 tablespoons unsalted butter 1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch fine sea salt
Nonstick baking spray, for spraying the parchment 2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
2 3/4 cups buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1 1/2 cups apple-cinnamon granola
1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
1 Gala apple, peeled, cored and finely diced
Confectioners' sugar, for dusting
4 cups unsweetened apple juice 1/2 cup granulated sugar
1 medium Granny Smith apple, peeled, cored and diced
Splash of freshly squeezed lemon juice
Instructions: For the brown butter crumble topping: Put the butter in a small saucepan and cook over medium heat until amber brown, 3 to 4 minutes. Whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Stir in the butter. Refrigerate the mixture for 15 minutes, then squeeze it to make crumbles. For the apple pancake bars: Preheat the oven to 375 degrees F. Line a 9-by-13-inch baking dish with a parchment paper overhang on the long ends and spray with nonstick baking spray. Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, butter, vanilla and eggs in a medium bowl until smooth. Add the wet mixture to the dry along with the granola, lemon zest and juice and apples and mix until just combined. Lumps are ok. Transfer the batter to the prepared baking dish and let it rest for 15 minutes. Sprinkle the crumble evenly over the batter and bake until lightly golden brown and the top springs back when touched, 15 to 20 minutes (see Cook's Note). Let cool for 10 minutes, then remove to a baking rack. For the apple syrup: Meanwhile, combine the apple juice, granulated sugar and apples in a shallow skillet, bring to a boil and cook until the mixture is thickened and reduced by half. Add a splash of lemon juice, strain the syrup through a fine strainer and keep warm. Dust the top of the apple pancake with the confectioners' sugar, cut into bars and transfer to a platter. Drizzle the warm apple syrup over the bars or pass it for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50883,"Turkey Taco Lettuce Wraps 2 tablespoons plus 1 teaspoon olive oil 1 pound ground turkey
Kosher salt and freshly ground black pepper 3 garlic cloves, finely chopped
1 red onion, chopped
2 teaspoons chili powder, plus more to taste
1 1/2 cups frozen corn kernels
One 15.5-ounce can black beans, drained and rinsed
8 to 12 bibb lettuce leaves
1 cup pico de gallo, recipe follows 2 avocados, diced
1/2 cup queso fresco, crumbled
2 tablespoons fresh cilantro, chopped
2 limes cut into wedges 4 Roma tomatoes, chopped 1 small jalapeno, seeds removed and finely chopped
Juice of 1 lime
1/2 white onion, chopped 1 tablespoon chopped fresh cilantro 1/2 teaspoon kosher salt Instructions: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate. Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes. Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper. Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges. Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 50884,"Spicy Pesto Wings 1 cup canola oil 2 tablespoons red pepper flakes 1 clove garlic Grated zest of 1 lemon 1 cup fresh basil 3 tablespoons pine nuts 1/3 cup grated parmesan cheese, plus more for topping 2 cloves garlic Juice of 1/2 lemon 1/3 to 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 pounds chicken wings, split at the joints, wing tips removed Kosher salt and freshly ground pepper Instructions: Make the peppered oil: Combine the canola oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook over low heat to infuse the oil, 40 to 50 minutes. Remove from the heat and let cool 20 to 30 minutes, then strain the oil and set aside. Make the pesto: Combine the basil, pine nuts, parmesan, garlic and lemon juice in a food processor and pulse to make a paste. Slowly drizzle in the olive oil until the desired consistency is achieved. Season with salt and pepper. Make the wings: Preheat the oven to 350 degrees F. Spread the wings on a rimmed baking sheet. Season with salt and pepper and drizzle with about 1/4 cup of the peppered oil; toss. (You can cook them immediately or let them marinate in the refrigerator overnight.) Cook until browned and crispy, about 45 minutes. Transfer the wings to a platter, drizzle with the pesto and gently toss. Sprinkle with parmesan and drizzle with more peppered oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 50885,"Potato and Goat Cheese Pierogies 2 cups flour Salt 1/8 teaspoon baking powder 1 egg, beaten, plus more for sealing pierogies 1/4 cup sour cream 1/4 cup warm water 1 teaspoon canola oil 2 large Idaho potatoes, peeled, boiled, hand mashed, dried in oven, cooled 3/4 cup softened goat cheese 1 small red onion, minced and sauteed 1 teaspoon chopped fresh chives Salt and freshly ground black pepper 2 ounces (1/4 cup) heavy cream 1 onion, sliced Fresh thyme, leaves picked and chopped 1 cup creme fraiche 1 tablespoon white truffle oil 1 teaspoon chopped black truffle pieces (optional) Salt and freshly ground black pepper Instructions: For the dough: Combine flour, 1/2 teaspoon salt, and baking powder in a bowl and mix well. Add egg, sour cream, water, and canola oil and knead by hand or in a stand mixer fitted with dough hook attachment for 8 to 10 minutes. For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste. Add the heavy cream as needed to adjust the consistency. For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat. Season the onions with salt, freshly ground black pepper, and chopped thyme. For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that. Place heaping tablespoon of filling onto each circle and fold into half-moon shape. Seal with beaten egg. To serve, gently saute pierogies in olive oil, top with onions and creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50886,"Herb Simmered Beef Stew 2 pounds beef for stew, cut into 1-inch cubes Ground black pepper 2 tablespoons all-purpose flour 2 tablespoons olive oil 3 cups thickly-sliced mushrooms (about 8 ounces) 3 cloves garlic, minced 1/2 teaspoon dried marjoram leaves, crushed OR 1 1/2 teaspoon chopped fresh marjoram leaves 1/2 teaspoon dried thyme leaves, crushed OR 1 1/2 teaspoon chopped fresh thyme leaves 1/2 teaspoon dried rosemary leaves, crushed OR 1 1/2 teaspoon chopped fresh rosemary leaves 1 bay leaf 1 3/4 cups Swanson? Beef Stock 3 cups fresh or frozen whole baby carrots 12 whole small red potatoes Instructions: Season the beef with the black pepper. Coat the beef with the flour. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat. Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes. Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf. Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 50887,"Peanut Butter-Banana Semifreddo Nonstick cooking spray 1/4 cup unsalted roasted peanuts 5 graham cracker sheets, roughly broken 4 tablespoons unsalted butter, melted 8 large egg yolks 3/4 cup sugar 1 ripe banana, pureed 2 tablespoons hazelnut liqueur Pinch of salt 1 cup heavy cream 3/4 cup creamy peanut butter Instructions: Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate. Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool. Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard. Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly. Drop spoonfuls of the peanut butter into the banana cream and fold until swirled. Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices. Photograpy by Kate Sears ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 50888,"Ben's Bahamian Monkfish and Eel Chowder 1 medium size live eel (about 1 to 2 pounds, both sides or loins) 3 pounds monkfish, or 4 loins off the backbone, skinned, cut into 1-inch cubes 2 carrots, peeled and cut into 1-inch chunks 2 bay leaves 2 tablespoons butter 7 medium Spanish onions, sliced 15 small Idaho potatoes, cut into 1-inch cubes 5 red bell peppers, seeded and chopped 5 green bell peppers, seeded and chopped 3 green plantains, peeled and sliced 3 yellow plantains, peeled and sliced 3 (13.5-ounce) cans coconut milk 1 (15-ounce) can coconut cream 12 cups heavy cream 3 pounds canned peeled tomatoes, plus their juices Pinch dried parsley Salt Freshly ground black pepper 1 teaspoon cayenne pepper 4 ounces Jamaican curry powder Pinch paprika Hot sauce, melon or coconut, for serving Instructions: To prepare the eel, chop off the head leaving it attached on 1 side and skin from head to tail. Cut the fillets from both sides of the backbone and cube into 1-inch pieces. In a medium pot, combine monkfish, eel, carrots, bay leaves, and a pinch of salt and freshly ground black pepper. Add just enough water to cover and bring to a boil. Boil for 10 minutes and then strain, saving about 1 cup of the cooking liquid. In a large pot over medium heat, melt the butter and add the onions and potatoes. Cook for 5 minutes, until vegetables are coated in butter and beginning to soften. Add the bell peppers and plantains and cook, stirring often, until all the vegetables are softened, but not cooked through. Add the coconut milk, coconut cream, heavy cream, tomatoes and reserved fish stock. Bring to a boil, reduce heat to medium so chowder is simmering and add fish. Add dried parsley, cayenne, salt, freshly ground black pepper, and curry powder to taste. Add just enough paprika for a pinkish hue. Simmer until the flavors have melded, the vegetables are cooked through, and the chowder has thickened slightly, about 25 to 35 minutes. Serve with hot sauce if desired in a bowl or, more decoratively, a half a melon or coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 50889,"Fresh Fried Corn Chips with Tomatillo Salsa 1 pound tomatillos, husked and rinsed 1 jalapeno, stemmed 1 small Spanish onion, quartered 5 to 6 garlic cloves 1 tablespoon kosher salt 1 bunch fresh cilantro, leaves coarsely chopped 2 lime, juiced Vegetable oil, for frying 12 corn tortillas Kosher salt Instructions: Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference. Prepare corn chips. Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with salt so it sticks and serve warm chips with tomatillo salsa.

• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 50890,"Fried Crispy Brain with Marrow Cream 12 cups (3 quarts) vegetable oil, for frying 1/4 cup sugar
3 large eggs
2 cups milk
3 2/3 cups all-purpose flour
2 teaspoons baking powder 1/2 teaspoon kosher salt
4 cups (1 quart) pomegranate juice 1 cinnamon stick
Zest of 1 orange
1 vanilla bean, split and scraped 2 cups heavy cream 1/2 cup sugar
1 vanilla bean, split and scraped 4 ounces egg yolks
Splash of cognac, as needed 1/4 cup crushed toasted walnuts Instructions: For the funnel cake: Pour the oil in a heavy stockpot and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Meanwhile, in the bowl of a stand mixer or with a handheld electric mixer, beat the sugar and eggs together. With the mixer on low, add the milk slowly and mix to combine. Add the flour, baking powder and salt and beat until smooth. Pour the batter into a piping bag. Slightly submerge a round ladle in the hot oil and pipe the batter into the ladle (this will create the round look of the brain). Cook until slightly brown, 3 to 4 minutes, then transfer to a paper towel to drain. Continue with the remaining batter. For the pomegranate glaze: Put the pomegranate juice, cinnamon stick, orange zest and vanilla in a saucepan and bring to a boil. Lower the heat and cook at a slow boil until reduced by one-third, 12 to 14 minutes. Strain and let cool. For the walnut cream: Bring the cream, sugar and vanilla to a boil in a saucepan. Add the egg yolks and cook, whisking, until slightly thickened. Add a splash of cognac to taste. Strain the mixture into a bowl and cool in an ice bath. Stir the crushed walnuts into the cooled cream. To assemble, glaze the warm funnel cakes with the pomegranate glaze and serve on top of the walnut cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50891,"Caffe L'Orange 1 1/2 cups brewed coffee 1/4 cup orange liqueur 1/4 cup Irish cream liqueur Ice cubes Orange peels, for garnish Instructions: Combine coffee, orange liqueur, Irish cream liqueur and ice cubes into a shaker. Shake vigorously. Strain contents into glasses filled with ice. Garnish each with an orange peel. ","[Brunello di Montalcino, Barolo, Rioja]" 50892,"Beef Stroganoff 1 tablespoon vegetable oil 1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request?) 1/2 teaspoon paprika 1/3 cup sour cream or plain yogurt 4 cups whole wheat or regular egg noodles, cooked and drained Chopped fresh parsley Instructions: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender. Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley. Serving Suggestion: Serve with sauteed spinach with garlic and crusty French bread. For dessert serve a fresh apple & raisin cup: cubed, cored apples mixed with raisins. Cost per recipe: $8.33 ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 50893,"Tuna Milanese with Wilted Spinach, Prosciutto, Mushrooms, and Pine Nuts 6 (5 to 6-ounce) tuna paillards, 1/2-inch thick 2/3 cup raisins 1 cup port 3 cups bread crumbs 1/4 cup Parmesan, grated, plus 1/2 cup, shredded 1/2 cup olive oil 2 tablespoons chopped parsley, optional 1/2 cup clarified butter 1/4 cup extra-virgin olive oil 1 tablespoon unsalted butter 2 cloves garlic, minced 12 medium mushrooms, quartered 1 pound spinach, picked and washed (loosely packed) 1/2 cup pine nuts, toasted 1/4 pound prosciutto, sliced thin and cut into julienne 1 1/4 cups red wine vinegar 1 ounce lemon juice 1 medium red onion, julienned Salt and pepper 1/2 cup Caper Parsley Relish, recipe follows 2 bunches Italian parsley, leaves picked, coarsely chopped 2 lemons, peeled and sectioned, seeded and diced 1/4 cup capers 1/4 cup extra-virgin olive oil 1 tablespoon red wine vinegar Salt and pepper Instructions: Cut thin tuna steaks (or have fishmonger do it). Do not buy thick cuts and pound to 1/2-inch thickness like you would veal. Tuna is too delicate. In a saucepan, poach the raisins in the port until plump. Drain and reserve the raisins. Mix the bread crumbs, grated Parmesan, olive oil and, if desired, some chopped parsley together with salt and pepper. Dredge tuna in bread crumb mixture. Mix the olive oil and the clarified butter. Salt and pepper the tuna paillards and dredge in the oil-butter mixture. Dip again into the bread crumbs, thoroughly coating both sides. In a saute pan over medium to high heat, add a little oil and when hot the whole butter. Add the breaded paillards and saute on one side about 3 minutes until brown and crisp. Turn and cook the other side until brown and crisp. (Make sure not to crowd the saute pan. You will probably only be able to cook 2 paillards at a time.) Keep warm. When paillards are cooked, wipe out the pan, add a little oil (or left over butter-oil mixture) to the pan. Add in the garlic and cook 2 minutes. Add the mushroom quarters and saute until browned. Add in the spinach, pine nuts, prosciutto, and let start to wilt. Remove from the heat. In the stainless bowl, add the raisins, onions, shredded Parmesan, and wilted spinach mixture, dress with the vinegar and toss. On six warm dinner plates, divide the spinach mixture and sprinkle on the lemon juice. Top each with a tuna paillard and top each paillard with the Caper Parsley Relish. Serve warm with a lemon crown. Mix all together in a large bowl. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 50894,"Il Branzino al Sale di Sofia 1 1/2 pound sea bass or red snapper 3 to 5 pounds Sicilian course salt or edible rock salt 1 sprig thyme Salt to taste 1 tablespoon extra virgin olive oil Instructions: Preheat oven 425 for 20 minutes. Clean entire fish, leaving head and tail intact. Place about 1 pound of salt on an oven tray or a heat-proof ceramic plate and place fish on top. Sprinkle fish with salt and place the thyme in the cavity. Cover the fish with the remaining salt. Bake for 15 minutes. With 2 spoons scrape salt from the fish. Fillet the fish, discarding the bones. Divide fish and place on 2 plates. Sprinkle with olive oil and serve with seasonal salad and vegetables. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 50895,"Deli Sandwiches PretzelCrisps? Deli lunch meat Sliced Cheese Mustard Mayo Honey Mustard Instructions: Top a Honey Mustard & Onion PretzelCrisps? with your favorite deli lunch meat, a small slice of cheese, mustard and mayo. Then top with another PretzelCrisps? and enjoy! ","[Chardonnay, Riesling, Sauvignon Blanc]" 50896,"Bacon-Parmesan Stuffing 1 stick unsalted butter, plus more for the baking dish 6 slices thick-cut bacon, chopped 2 large onions, chopped 1 bunch scallions, thinly sliced (white and green parts separated) Kosher salt 1 tablespoon chopped fresh rosemary 3 cups low-sodium chicken broth 2 large eggs 1 cup grated Parmesan cheese 1/2 cup chopped fresh parsley Coarsely ground black pepper 1 stale 2-pound loaf crusty white bread, cut into 1/2-inch cubes (about 16 cups) Instructions: Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat. Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50897,"Smokin' Soups, Stews and Ragouts 2 duck carcasses (about 4 pounds) 1 tablespoon olive oil Salt Freshly ground black pepper 3 cups chopped onions 1 1/2 cups chopped carrots 1 1/2 cups chopped celery 1 head garlic, split in half 6 bay leaves 1 cup dry red wine 1/4 cup tomato paste About 3 quarts water 10 sprigs fresh thyme 8 sprigs fresh parsley 1 teaspoon black peppercorns 6 cups duck stock 1/2 cup chopped onions 1/4 cup chopped carrots 1/4 cup chopped celery 1 bouquet garni Instructions: Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month. In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 50898,"Greek Grain Salad 1 pound barley Salt 1/2 pound rye berries 1/2 pound wheat berries 1 cup pitted, halved kalamata olives 1 cup crumbled feta cheese 1 cup 1/4-inch diced cucumber 1 cup 1/4-inch diced tomato 1/2 cup 1/4-inch diced red onion 1/2 cup chopped parsley leaves 1/2 cup chopped dill 1/4 cup cider vinegar 1/4 cup minced dill 4 cloves garlic, minced 3/4 cup olive oil Salt and pepper Instructions: Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl. Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool. When cool, combine with the remaining ingredients. Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the salad with the dressing and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50899,"Grilled Flatbread with Asparagus Pesto and Fontina 1 pound grilled asparagus 1/2 cup packed fresh basil leaves, plus chopped for garnish 2 cloves garlic, chopped 2 tablespoons pine nuts 3/4 cup, plus 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1/2 cup, plus 4 tablespoons grated Pecorino Romano 1 pound fontina cheese, thinly sliced 1 large prepared pizza shell (recommended: Boboli) Instructions: Heat grill to high Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano. Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces. ","[Chardonnay, Vermentino, Gavi, Barbera]" 50900,"Curly Endive, Apple, and Gorgonzola Salad 3 small heads curly endive, preferably frisee 3 large Granny Smith apples 1 1/2 cups heavy cream 3 ounces Gorgonzola, crumbled 3/4 cup red wine vinegar 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper Instructions: Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl. Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.) At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50901,"Irish Coffee 1/2 ounce Demerara Sugar Syrup, recipe follows 1 1/2 ounces Powers Gold Label Irish Whiskey 4 ounces hot filtered coffee 1 ounce whipped heavy cream, for garnish Fresh nutmeg, grated, for garnish 2 cups granulated Demerara sugar 2 cups water Instructions: Add all the ingredients, except the garnish, to an Irish coffee glass. Float an inch of whipped cream on top. Garnish with freshly grated nutmeg. Combine the sugar and water in a medium saucepan over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Use a funnel to pour into bottles. The syrup will keep for 2 to 3 weeks in the refrigerator.
","[Bordeaux Blend, Rioja, Barolo, Pinot Noir]" 50902,"Vanilla Buttercream 1 cup sugar 1/2 cup water 4 egg whites (about 1/2 cup) 1 teaspoon vanilla 2 cups butter, cut up Instructions: In a saucepan, place the sugar and carefully pour the water around the edge. Using your finger, make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.) Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is at the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled. Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed). Keep at room temperature while frosting the cake. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 50903,"Stuffed Guinea Hen, served on a Bed of Pastina with Morels and Fresh Peas 2 tablespoons olive oil 6 tablespoons butter 1/4 cup minced shallots 2 tablespoons minced garlic 4 ounces fresh morels, trimmed 1 cup pastina 2 cups chicken or vegetable stock, heated 2 sprigs of thyme 1 bay leaf 1 cup fresh peas 1/4 cup freshly grated Parmesan Salt and pepper 1 guinea hen, split in half 4 ounces goat cheese 2 tablespoons thinly sliced black truffles Salt and pepper 1/4 cup olive oil 2 sprigs thyme 2 sprigs tarragon 1/2 cup vermouth 1/2 cup chicken stock 4 tablespoons butter Instructions: Prepare the pastina with morels and fresh peas. In a medium skillet, heat the olive oil and 4 tablespoons of butter. Add the shallots and garlic, and saute until soft and glossy. Do not brown. Add the morels and saute for 1 to 2 minutes. Add the pastina and stir until well coated with the oil. Deglaze with the hot stock and continue to cook and stir until most of the liquid has been absorbed and pastina is al dente. Stir in the thyme and bay leaf. Add the peas, and the remaining 2 tablespoons of butter. Stir in the grated Parmesan. Taste and adjust seasoning with salt and pepper. Transfer to a warm serving platter. Preheat oven to 350 degrees F. Prepare the Sauteed Stuffed Guinea Hen. Halve and bone the guinea hen, leaving the first wing joint attached to the breast. In a small bowl, combine together the goat cheese and truffles. Gently slip your fingers under the skin of each chicken breast and thigh, lifting it slightly. Divide the cheese-truffle mixture and stuff under the skin, patting down to distribute evenly. Season with salt and pepper both sides. In a large skillet, add the olive oil. Over high heat, saute the chicken halves, skin side down, until golden and crisp, about 3 minutes. Turn the chicken skin side up and continue to cook another 2 minutes. Add the thyme and tarragon. Transfer to the oven and bake until done, about 6 to 8 minutes. Arrange the chicken on top of the platter of Pastina with Morels and Fresh Peas. Deglaze the saute pan with the vermouth. Add the stock and reduce just until sauce thickens. Whisk in the butter, season with salt and pepper. Pour sauce over sauteed guinea hen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50904,"Baby Leaf Salad with Bacon 8 ounces good bacon 1 extra large egg yolk, at room temperature 2 teaspoons Dijon mustard 2 large garlic cloves, chopped 1/2 cup freshly squeezed lemon juice (3 lemons) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan Mesclun greens for 4, washed and spun dry Instructions: Preheat the oven to 400 degrees F. Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice. For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50905,"Chicken Paillard with Creamy Parmesan Salad 4 boneless, skinless chicken breasts 1 cup all-purpose flour 4 eggs, whipped slightly with splash milk 2 cups panko bread crumbs Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 anchovy fillets 2 egg yolks* 2 clove garlic, smashed 2 lemons, juiced 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan Salt and freshly ground black pepper 1 cup organic grape tomatoes, halved 1 bag fresh baby arugala 1/2 pound fresh mozzarella cheese, boccancini, halved Shaved Parmesan, for garnish Lemon wedges, for garnish Extra-virgin olive oil, for drizzling Instructions: For the chicken: Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap. Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying. Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done. For the dressing: Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.) Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well. To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50906,"Saltimbocca of Zucchini 2 pounds zucchini (each about 8 inches long and 1 1/2 inches in diameter work best) Salt and freshly ground black pepper 8 thin slices prosciutto (about 1/4 pound) Leaves from 1 bunch fresh sage (about 20 leaves) 1/3 pound fontina cheese, thinly sliced 3 eggs, lightly beaten with a fork 3/4 cup all-purpose flour 1/4 cup pure olive oil, plus more as needed 1 1/2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons freshly grated Parmesan 1 lemon, cut into wedges Instructions: Cut each zucchini lengthwise into thin even 1/4-inch thick slices. (This is most easily done on a mandolin.) You will need 16 slices total. Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt and pepper. Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges. Place 2 sage leaves on top. Place the cheese slices on top, taking the same precautions you did with the prosciutto. Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel, and press down firmly to extract moisture and firm the zucchini. Pour the eggs into a deep plate. Season the flour with salt and pepper and put it on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated. In a skillet large enough to hold at least 3 zucchini stacks at a time, heat the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side. Remove to a plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed. Add the remaining sage leaves to the hot pan and cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 50907,"Rum Raisin Rice Pudding 3/4 cup raisins 2 tablespoons dark rum 3/4 cup white basmati rice 1/2 teaspoon kosher salt 5 cups half-and-half, divided 1/2 cup sugar 1 extra-large egg, beaten 1 1/2 teaspoons pure vanilla extract Instructions: In a small bowl, combine the raisins and rum. Set aside. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.) Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled. ","[Chardonnay, Moscato, Vinho Verde, Cava]" 50908,"Pomegranate Breakfast Soda 16 ounces pomegranate juice 16 ounces sparkling water 1/2 ounce freshly squeezed lime juice 1 tablespoon superfine sugar Instructions: Mix the ingredients together in a pitcher and serve over ice. ","[Ros, Sauvignon Blanc, Pinot Grigio]" 50909,"Spanish Rose 3 or 4 whole strawberries Pinch fresh chocolate mint leaves, plus 1 sprig for garnish 2 ounces gin (recommended: Hendricks) 3/4 ounce agave syrup 3/4 ounce fresh lime juice 1 bar spoon Rose Geranium Water, recipe follows Ice, for shaking 1 large ice cube, for serving Saffron-Infused Elderflower Foam, recipe follows 3 bunches rose geraniums 1 gram Spanish saffron 1 bottle elderflower liqueur (recommended: St. Germain) 1/2 cup organic egg whites 1/2 ounce fresh lime juice Instructions: Place the strawberries into a metal cocktail shaker and muddle with the mint. Add the gin, agave syrup, lime juice and Rose Geranium Water. Fill the shaker with ice, seal and shake vigorously. Strain over a large ice cube in a cocktail glass. Top with Saffron-Infused Elderflower Foam and chocolate mint sprig. Pour 2 cups water into a small pot. Add the rose geraniums and bring to a boil. Take off the heat and allow the rose geraniums to steep for 2 days. Strain out and bottle the water for later use. Carefully add the Spanish saffron to the bottle of elderflower liqueur. Allow to sit for 1 day. Pour 1/2 cup of the saffron-infused elderflower liqueur, the egg whites and lime juice into a professional cream whipper container. Shake hard for 10 seconds and double charge with nitrous oxide before dispensing. (Will keep overnight.) ","[Gin, elderflower liqueur, Rose Geranium Water]" 50910,"Ranchman's Steak Butter 2 tablespoons minced garlic (about 6 large cloves) 2 tablespoons plus 1 pound unsalted butter, softened 1 tablespoon minced fresh thyme leaves 1 tablespoon minced fresh rosemary leaves 1 tablespoon salt 1 tablespoon black pepper 1 lemon, juiced Instructions: In a small skillet or pan, toast minced garlic in 2 tablespoons butter over medium heat until just turning brown; do not burn. Add toasted garlic, chopped herbs, salt, pepper, and lemon juice to the pound of softened butter. Mix well. Divide seasoned butter in half. Wrap each half in plastic wrap. Twist and tie each end of the plastic wrap to form 2 logs. Refrigerate until needed. After grilling your favorite steak, place 1 or 2 quarter-inch thick disks of seasoned butter on top of each. Serve and enjoy. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 50911,"Cookie Butter and Apricot Icebox Cake 1 cup apricot preserves 1/2 cup cookie butter spread 1/2 cup confectioners' sugar, sifted 4 ounces cream cheese, at room temperature 2 1/2 cups heavy cream One 8.8-ounce package speculoos cookies, 2 set aside for garnish (see Cook's Note) Instructions: Line an 8-by-8-inch baking dish with plastic wrap, leaving about 2 inches of overhang on all sides. Stir together the apricot preserves and 1 tablespoon water in a small bowl. Set aside. Combine the cookie butter, sugar and cream cheese in a large bowl and beat with an electric mixer until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed until the cream and cookie butter mixture are combined and then increasing the speed to medium high, until very stiff peaks form, about 3 minutes.
Spread a quarter of the cookie butter-cream on the bottom of the prepared baking dish. Evenly dollop with 3 tablespoons of preserves. Arrange 10 cookies on top of the preserves, breaking some up into little pieces to fill in the gaps. Repeat this layering process 2 more times, each time with a quarter of the cookie-butter cream, 3 tablespoons of the preserves and 10 cookies. Make a final cookie butter-cream layer with the remaining mixture. Cover with plastic wrap and refrigerate for at least 8 hours and up to 12. Refrigerate the remaining preserves. Once completely chilled, remove the plastic wrap from the top of the icebox cake and invert onto a platter. Remove the rest of the plastic wrap. Lightly crush the reserved cookies and sprinkle on top of the cake. Drizzle the remaining preserves over the cookie crumbles. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 50912,"Steak Carrera with Gorgonzola Sauce 1 1/2 to 2 pound beef shoulder 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning 2 tablespoons Irvine Spices Garlic Pepper 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 1 Bermuda onion, sliced into 1/2-inch thick slices 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons canola oil 1 1/3 cups milk 1 egg Freshly ground black pepper 1 quart canola oil (approximately, as needed for deep-frying) 1 cup water 2 tablespoons balsamic vinegar 1/4 cup instant flour (recommended: Wondra) 4 ounces Gorgonzola, cut into small cubes Pepper and salt, if needed Instructions: Rinse beef shoulder to remove any residue, pat dry with paper towels and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to \cure\ the meat.) Preheat oven to 425 degrees F. In an oven proof skillet heat 1 tablespoon olive oil over high heat, add onion and garlic and cook until they begin to soften. Add beef and sear it on all sides. Cover pan (with lid or foil) and transfer to oven to finish beef, bringing to an internal temperature of 115 degrees F for medium rare (about 30 minutes). Remove from oven, transfer to a utility platter, and let rest for 10 minutes. (Make the sauce as directed below while the beef is resting.) While the beef is in the oven, make the onion rings. Combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened. Heat oil to 375 degrees F in a deep-fryer. Add the onion rings to the bowl of fritter batter. Using tongs, transfer batter-coated onion rings to the deep-fryer basket, deep-fry in hot oil until golden brown and drain. Keep in a warm place. For the sauce: To the pan in which the beef was roasting (use an oven mitt on the hot handle), add 1 cup water and balsamic vinegar over medium high heat and whisk in instant flour. Allow to cook for about 5 minutes to \cook out\ the flour. Strain into a bowl and whisk in gorgonzola cheese, allowing it to melt. Season with pepper, to taste, and salt only if needed (as the cheese will lend saltiness). Slice beef into steaks, and transfer to serving dish. Spoon cheese sauce over meat and top with onion rings. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 50913,"Gingery Tofu and Shiitake Fried Rice 2 tablespoons vegetable oil 1 large egg, beaten 1 cup diced extra-firm tofu, patted dry Kosher salt 1 cup thinly sliced stemmed shiitake mushrooms 1 tablespoon finely grated fresh ginger 1 teaspoon minced garlic 1 teaspoon soy sauce 3 cups cold cooked long-grain white rice 2 tablespoons chopped scallions Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate. Add the tofu to the skillet, season with 1/4 teaspoon salt and stir-fry until golden, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the shiitakes and cook until golden, about 3 minutes. Add the ginger, garlic, soy sauce and 1/4 teaspoon salt and stir-fry until fragrant, about 1 minute. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, tofu and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50914,"Paella Burgers and Spanish Fries with Pimiento Mayonnaise 1 package, 16 to 18 ounces, extra crispy style frozen fries 1 1/2 pounds ground chicken breast 1 cup flat-leaf parsley, divided \u2013 3 or 4 handfuls of leaves 7 cloves garlic, finely chopped, divided 4 teaspoons sweet paprika, divided 4 teaspoons hot sauce, divided 2 lemons zested, 1 cut into wedges after zesting 2 1/2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick), divided Extra-virgin olive oil, for drizzling 1/2 pound chorizo, peeled from casing, cut into 4 (3-inch) pieces, butterfly each piece* 1 cup pimiento peppers, jarred or canned, drained well 1 cup mayonnaise 1/4 cup chopped onion Salt 4 jumbo shrimp or prawns, 8 count per pound, peeled and deveined and butterflied* 3 tablespoons butter 4 Portuguese rolls (slightly sweet rectangular crusty rolls), split, any crusty bread or roll of choice may also be substituted here 2 cups chopped romaine lettuce Instructions: Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer. Cook fries according to package directions. Preheat a large griddle or nonstick skillet over medium-high to high heat. Place chicken in a bowl. Separate out a handful of the parsley leaves and leave them whole. Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken. Add 3 cloves of the chopped garlic, a little less than half the total amount. Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon. Measure out a palm full then half again of the grill seasoning and add that to the chicken. Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula. Mix the chicken and form 4 patties. Wash up and add the patties to the grill. Cook 5 minutes on each side. Place the chorizo above or alongside burgers. Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down. Cook sausage just 2 or 3 minutes on each side. It is already fully cooked, you're just crisping the edges and heating it through. Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt. Turn the processor on and grind until the dressing is smooth and even. Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO. Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo. Remove the patties and shrimp and add to the chorizo ? loosely tenting to keep warm. Drizzle rolls with extra-virgin olive oil and place cut side down on grill. Weight the rolls down and press to toast and char them on both sides. Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter. Remove the fries from the oven and place in a large bowl. Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste. Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with pimiento mayonnaise and set in place. Serve extra mayonnaise with fries for dipping. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 50915,"Apple Rice Pilaf with Toasted Almonds 1 tablespoon butter 1/4 onion, finely chopped 1/4 Golden Delicious apple, finely chopped 2 cups apple juice 2 cups enriched long-grain instant rice 1/4 cup slivered almonds, toasted Instructions: In a medium saucepan, melt butter and saute onion and apples over medium heat until soft. Add apple juice, increase heat to high, and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Remove cover and stir in toasted almonds. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50916,"Spinach with Tomato (Saag) 1/4 cup peanut or canola oil 1 to 2 hot fresh green chiles, very finely chopped 2 medium onions, peeled and very finely chopped 3 garlic cloves, peeled and very finely chopped 1 ripe tomato (4 ounces), peeled after dropping into boiling water for 15 seconds, and then peeled and finely chopped 3 pounds spinach, cut crosswise into very fine strips 1 teaspoon salt, or to taste 1 teaspoon garam masala Instructions: Put the oil in a large, wide pot and set over medium-high heat. When very hot, put in the cl, onions and garlic. Stir and fry until the onions turn medium brown. Add the tomato. Stir and fry for 2 minutes. Now put in the spinach and salt. Cover, allowing the spinach to wilt. Stir, turn the heat to medium, cover again, and cook for 25 minutes. Uncover, add the garam masala, and stir. Cook, uncovered, another 5 to 6 minutes, or until almost no liquid is left is left at the bottom of the pan. Turn up the heat during this period, if needed. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 50917,"Mississippi Mud Pie Decaffeinated coffee crystals 12 egg yolks 12 ounces sugar 2 pints whole milk 2 teaspoons vanilla Pinch salt 1 pint heavy cream 3/4 cup flour 1/4 teaspoon baking soda 3/4 cup sugar 2 tablespoons water 1/3 cup butter 1 teaspoon vanilla 12 ounces semisweet chocolate morsels 1 egg 2 pints heavy cream 1 cup confectioners' sugar 2 teaspoons vanilla Chocolate sauce or hot fudge, as an accompaniment 1/2 cup chopped toasted pecans, as an accompaniment Instructions: For the ice cream: Reconstitute several tablespoons of the coffee crystals in very small amount of hot water and allow to cool. Combine the egg yolks and sugar in bowl, and whip until thick and light. Scald milk in saucepan, remove from heat, and gradually beat into egg mixture. Place the custard in top of a large double boiler and heat, stirring, until custard is thickened and smooth. Remove from heat and blend in vanilla, salt, heavy cream, and reconstituted coffee crystals to desired coffee flavor intensity. Chill the custard for at least 6 hours or overnight, then freeze in ice cream freezer according to manufacturer's directions. Return to freezer until ready to assemble mud pie. While ice cream is freezing prepare Chocolate Brownie: Preheat the oven to 325 degrees F. In a small bowl mix together the flour and baking soda. In a small saucepan combine sugar, water, and butter. Bring to a boil and remove from the heat. Stir in the vanilla and half the chocolate morsels and mix well until smooth. Cool mixture to room temperature. Stir the egg into cooled mixture and beat well. Add the flour mixture and stir to blend. Fold in remaining chocolate chips. Pour into a greased, 9-inch baking pan, round or square. (You may wish to line pan with parchment paper to ease removal, or use a non-stick pan.) Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely. For the Whipped Cream: Combine the cream, sugar and vanilla in a chilled bowl and whip to stiff peaks. Refrigerate until ready to use. Carefully remove entire brownie from pan onto serving plate. Top with an even, thick layer of ice cream. Top with a layer of whipped cream. Can be refrozen at this point and held for up to 1 week. Serve wedges drizzled with chocolate sauce or fudge and a sprinkle of toasted pecans. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 50918,"Frogs' Legs 14 ounces (400 grams) garlic 2 ounces (100 grams) flat leaf parsley 1 1/2 ounces (60 grams) unsalted butter 2 1/4 pounds (1 kilogram) fresh frogs legs A bowl of plain flour mixed with salt and ground black pepper 2 1/8 cups (500 milliliters) goose fat Instructions: Garlic puree: Place the garlic cloves in a saucepan of boiling water. Bring to a boil, drain and repeat 3 times. Once fairly soft, you will find they peel very easily. Place cloves in the blender and blend until thick, smooth, and glossy. Set aside. Parsley sauce: Wash the parsley. Pick the leaves off, place in boiling water, and simmer gently for 3 to 4 minutes. Run under cold water to stop further cooking. Place leaves in a blender and blend to a paste. Squeeze the puree through a sieve, place in a saucepan with a little water, enough to obtain the consistency of a coulis. Cook until it covers the back of a spoon smoothly and evenly. Set aside. Frogs legs: Remove two muscles from the shin part of the leg. Roll the legs in the bowl of plain flour mixed with salt and ground black pepper. Fry gently in the goose fat and butter in a shallow saute pan. Cook the legs until crispy and slightly browned on the outside, about 3 to 5 minutes. Place on a kitchen towel to absorb the excess grease. This dish is best served on a white plate, as it is so colorful. Place a layer of the parsley puree all over the plate. Create a small mound of garlic puree in the middle. Uniformly place the frogs' legs around the garlic in a circle. About 12 frogs' legs per person is recommended. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50919,"Sabrina's Tacos 3 large poblano chiles 3 tablespoons lard or vegetable oil 1 large white onion, thinly sliced 1/2 teaspoon salt 2 large baking potatoes, peeled, cooked and cubed 1 cup cooked corn kernels 1 cup crema, creme fraiche, or sour cream, optional Red or green salsa, more crema or crumbled cotija, for garnish Instructions: Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips. In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add cl strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.
Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings. If you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50920,"Ginger Snaps 3/4 cup butter, unsalted and softened 1 cup light brown sugar 1/4 cup molasses 1 egg 2 1/4 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon ground cloves Instructions: Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50921,"Garlic Seafood Soup 1 1/2 pounds mussels 1 1/2 pounds clams 1 1/2 pounds red snapper fillets (swordfish or any other firm white fish can be used) 1/2 cup extra-virgin olive oil 1/2 cup freshly grated ginger 1 cup finely minced garlic (about 2 heads) 1 cup finely minced sweet onion (about 2 small onions) 1 medium red bell pepper, finely diced 1 medium yellow bell pepper, finely diced 1 medium tomato, finely diced 1/2 to 1 cup clam broth 4 limes, 1 juiced and 3 cut into wedges for serving 3 tablespoons cilantro leaves, finely minced 1 1/2 teaspoons saffron threads 1 jalapeno or serrano pepper 1 very ripe banana, thinly sliced 2 cups light coconut milk Kosher salt and freshly ground black pepper Crusty bread, for serving Instructions: Debeard the mussels if needed. Scrub the clams; if they feel too gritty, soak them in very salty ice water to expel the grit. Cut the snapper into 2-inch pieces. Set seafood aside. In a 12-inch nonstick skillet, heat 1/4 cup of olive oil over medium-high heat. Add ginger, half of the garlic, and the onion. When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato and cook for 5 minutes. Turn heat to the lowest setting and cover. In a 3-quart saucepan, heat the remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from 1 lime, clams, mussels and 1/2 cup clam broth. Cover pan and allow mixture to cook for 7 minutes. Uncover shellfish and discard any clams and mussels that have not opened. Add 1/2 of the cilantro, the saffron, snapper pieces, the jalapeno, banana, and the bell pepper mixture from the skillet. Stir to combine, making sure there is enough liquid, if not add more clam broth, then cover and cook for 6 to 8 minutes. (The banana will thicken the soup and will impart a sweet taste to counter the lime's sour taste. Banana should completely break down during the cooking). Add coconut milk and turn the heat off. Cover and reserve. Uncover the soup, sprinkle with remaining cilantro. Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and the lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50922,"Chicken with Creamy Mushrooms and Snap Peas 4 chicken cutlets (about 1 1/4 pounds), patted dry Kosher salt and freshly ground pepper 2 tablespoons vegetable oil All-purpose flour, for dredging 1 tablespoon unsalted butter 2 scallions, thinly sliced 8 ounces mushrooms (button, cremini, shiitake or a combination), quartered 1 1/4 cups low-sodium chicken broth 3/4 cup heavy cream 2 cups sugar snap peas, stemmed and halved lengthwise Instructions: Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables. Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables. Photography by Antonis Achilleos ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Chianti]" 50923,"Neely's Holiday Cornbread Stuffing 3/4 pounds bacon, cut into chunks 2 large onions, chopped 4 ribs celery, chopped 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 2 cups chopped pecans 2 (16-ounce) bags dried corn bread stuffing mix 4 cups chicken broth 1/2 stick butter Instructions: Preheat oven to 350 degrees F. Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans. In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 50924,"Filet Mignon with Red Wine Sauce 6 (4 to 6-ounce) filet mignons Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 6 tablespoons cold unsalted butter 1 onion, thinly sliced 1 tablespoon minced garlic 1 teaspoon dried oregano 1/4 cup tomato paste 2 1/2 cups dry red wine Instructions: Preheat grill to medium-high heat. Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper. Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 50925,"Almond, Coconut and Date Bites 2 cups Medjool dates, pitted 1 1/2 cups old fashioned rolled oats 1/2 cup unsalted roasted whole almonds 1/3 cup whole golden flax seeds Kosher salt 3/4 cup unsweetened coconut flakes 1/4 cup almond butter (or your preferred nut butter) 1/3 cup cacao nibs Instructions: Place the dates in a medium bowl and cover with warm water (about 100 degrees F). Let sit for 2 minutes. Drain well and place in a food processor with the oats, almonds, flax seeds and 1 teaspoon salt. Process until the oats and almonds are minced, about 2 minutes. Add 1/2 cup coconut flakes, the almond butter and cacao nibs and blend until fully incorporated, scraping the sides of the food processor down as needed, 1 to 2 minutes. Shape the mixture into 2 tablespoon-sized balls (a 1-ounce scoop works well here). Once all of the mixture has been shaped, place the remaining 1/4 cup of coconut flakes in a small bowl and roll each ball in the coconut flakes to fully coat. Store in an air-tight container for up to 2 weeks in the refrigerator.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50926,"Basic Pizza Dough 1 cup warm tap water (100 to 115 degrees) 1 package active dry yeast 3 to 3 1/2 cups all purpose flour 1/2 teaspoon salt Instructions: Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well. Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more. Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan. Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 50927,"Fish Tacos with Roasted Tomatillo Salsa 12 to 16 corn tortillas 1 large egg 1/4 cup milk 1/4 cup water 1/2 cup all-purpose flour 2 teaspoons Southwestern Essence, plus more for dusting 1/2 teaspoon baking powder 2 pounds firm white fish, cut into 4 by 1 by 1/4-inch strips 4 cups vegetable oil, for frying 4 cups very thinly shaved mixed white and red cabbage 2 tablespoons sour cream 1/2 lime, juiced, plus more for serving 1/2 teaspoon ground cumin 1 recipe Roasted Tomatillo Salsa, recipe follows 1 cup chopped fresh cilantro leaves, for garnish 1 pound tomatillos, husked and rinsed 6 cloves garlic, unpeeled 1 small onion, cut into quarters 1 1/2 tablespoons olive oil Salt and freshly ground black pepper 1 jalapeno, stemmed, seeded, and minced 1 lemon, juiced 1 lime, juiced Instructions: Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use. In a large pot or deep fryer, heat the oil to 350 degrees F over high heat. In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels, and season lightly with the Essence. In a large bowl, mix the cabbage with the sour cream, lime juice and cumin, tossing to coat. To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately. Preheat the oven to 400 degrees F. Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50928,"Rita's Holiday Sugar Cookies 3/4 cup shortening 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour Food coloring 2/3 cup unsalted butter, softened 2 2/3 cups confectioners' sugar 2 to 3 tablespoons milk 3/4 teaspoon vanilla extract Food coloring Instructions: For cookies: Preheat oven to 400 degrees F. In a mixer, beat shortening until soft. Add sugar, baking powder, and salt. Beat in eggs and vanilla. Gradually mix in the flour. Remove half of the dough, leaving the remaining in the mixer. Add a couple of drops of food coloring to the dough in the mixer, until the desired color is achieved and beat until combined. Form each half of the dough into disks and wrap in plastic film. Chill in the refrigerator until firm, at least 1 hour. Roll the dough out to 1/4-inch thickness and cut out cookies with cookie cutters. Transfer to an ungreased cookie sheet and bake until firm, about 6 to 8 minutes. Cool on wire racks. For frosting: In a mixer, beat butter, sugar, milk, and vanilla until smooth. If frosting is too thick, add more milk, a very small amount at a time. Divide frosting into several small bowls. Add a different color of food coloring to the frosting in each bowl. Glaze each cookie with a different color frosting. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 50929,"Hot and Spicy Hush Puppies 1 cup yellow cornmeal 3/4 cup self-rising flour 1 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon cayenne 1/2 small sweet onion, finely chopped 1/2 jalapeno, finely chopped 4 green onions, sliced thin 1 large egg, beaten 1/4 cup grated Cheddar 1 cup buttermilk Orange dipping sauce, recipe follows 1/4 cup Dijon mustard 1/4 cup honey 1/4 cup orange marmalade Instructions: Preheat deep fryer to 375 degrees F. Mix all the ingredients together into a large mixing bowl to form a thick batter. Dip 2 tablespoons spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil. Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray. Serve with dipping sauce. Mix the above ingredients together. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 50930,"Stacked Polenta and Mushroom Casserole 6 cups chicken stock, plus more if needed 2 1/2 cups coarse polenta
Salt and coarse black pepper Salt and coarse black pepper
6 tablespoons butter, plus more for dotting casserole 1/2 cup dried porcini mushrooms (a couple of handfuls) About 1/3 cup EVOO
1 1/2 pounds cremini or white mushrooms, sliced
2 tablespoons finely chopped fresh thyme 2 shallots, finely chopped
1/2 cup dry white wine or 1/4 cup Marsala or sherry
2 cloves garlic, grated
1/4 cup flour
2 1/2 cups milk
Freshly grated nutmeg, as needed
1 1/2 cups grated Parmigiano-Reggiano Instructions: Heat 5 cups of the chicken stock in a saucepot to a low boil; add the polenta and season with salt and pepper. Reduce the heat to simmer and cook, stirring and adding more stock as needed to keep the mixture loose, until thickened and soft, 40 to 45 minutes. Stir in 2 tablespoons of the butter, pour the polenta onto nonstick baking sheets (1 large or 2 small), spread into a 1/4- to 1/2-inch thick even layer and cool totally. Cut into rectangular shapes to easily remove for layering. Cover the dried porcinis with the remaining 1 cup chicken stock and 1/2 cup water in a small pot; bring to a simmer and cook to reconstitute. Remove the tender mushrooms and chop. Reserve the mushrooms and their liquid. Heat the EVOO in a large, deep skillet. Add the fresh mushrooms and cook until dark and tender, about 15 minutes. Add the thyme and shallots, season with salt and pepper and cook, stirring, for 2 to 3 minutes. Deglaze the skillet with the wine. Add the stock and porcinis with some of their liquid (be careful to avoid any grit) and reduce the heat to low. To make the bechamel, melt the remaining 4 tablespoons butter in a saucepot, add the garlic and swirl a minute or two. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt, pepper and nutmeg and cook until thickened. Add half of the cheese. Place a layer of the polenta in a medium casserole dish and top with half of the mushrooms and bechamel. Repeat the layers, and then end with a layer of polenta. Dot with butter and top with the remaining cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until brown, bubbling and hot through, about 50 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 50931,"AH, HA! Mac N Cheese Salt, as needed 1 tablespoon canola oil 2 pounds elbow macaroni 12 eggs 1 cup processed cheese (recommended: Velveeta) 1/2 pound (2 sticks) butter, melted 6 cups half-and-half, divided 3 cups grated sharp yellow Cheddar, plus 1 cup 2 cups grated extra-sharp white Cheddar 1 1/2 cups grated mozzarella cheese 1 cup grated Asiago cheese, grated 1 cup grated Swiss Gruyere cheese 1 cup grated monterey jack cheese 1 cup grated Muenster cheese 1 cup grated fontina cheese 1/8 teaspoon seasoning salt 1 teaspoon finely ground black pepper Instructions: Preheat oven to 325 degrees F. Bring a large saucepan of salted water and a tablespoon of oil to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside. Whisk the eggs in a large bowl until frothy. Combine the processed cheese, butter, and 2 cups of half-and-half in a large bowl. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining 4 cups of half-and-half, 3 cups of sharp yellow cheddar cheese, the remaining grated cheeses, and seasoning salt and pepper, tossing until completely combined. Pour mixture into 4 au gratin dishes, with the remainder in a casserole, and bake for 30 minutes. Sprinkle remaining 1 cup of sharp yellow Cheddar cheese on top and place under broiler until golden brown. Serve hot. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 50932,"Citrus Marinated Olives 1 pound large green olives with pits, drained and rinsed 1 clove garlic, minced 1/2 cup extra-virgin olive oil 1 tablespoon red wine vinegar Zest and juice of 1 lemon 1/2 teaspoon red pepper flakes 1/2 teaspoon dried tarragon 1/4 teaspoon curry powder Instructions: Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours. In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 50933,"Uncle Wilson's Grilled Onions 6 large sweet white onions, such as Vidalia 12 strips bacon 2 tablespoons butter Salt and pepper Instructions: Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper.
Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50934,"Orange-Coffee Flan 3/4 cup sugar 1 wide strip orange zest, very thinly sliced 4 teaspoons instant espresso powder 5 large eggs 1 14-ounce can sweetened condensed milk 3 1/2 cups half-and-half 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Kosher salt Instructions: Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes. Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan. Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 8 hours. Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50935,"Chasseur Sauce 1 cup white wine 6 ounces mushrooms, sliced 2 ounces shallots, minced 2 ounces butter 1 quart demi-glace 8 ounces tomatoes, diced 2 teaspoons parsley, chopped Instructions: Place white wine in a saucepan over medium-low heat and reduce by 3/4. Add the mushrooms, shallots, butter and demi-glace. Add the tomatoes and simmer for 5 minutes. Add parsley and serve over your meat of choice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 50936,"Rinder Rolladen 1 (3-pound) beef top round Spicy ground mustard Salt and black pepper 1 cup julienned carrots 1 cup julienned pickles 1 medium onion, julienned 1 cup julienned bacon 1 teaspoon curry 1 teaspoon nutmeg 1 teaspoon paprika 2 beef bouillon cubes 1/4 cup gravy master 1/4 cup butter 1/4 cup flour Instructions: Preheat oven to 350 degrees F. Cut beef against the grain into thin pieces. Lay flat on table and spread with mustard. Sprinkle with salt and pepper. Place 3 or 4 pieces of carrots, pickles, onions and bacon on each slice of beef. Roll up the rolladen and, if needed, secure with a toothpick. Sprinkle the top of rolladen with curry, nutmeg, and paprika. Place into a baking pan and cook for 30 minutes. After browning in the oven, cover rolladen with warm water and add bouillon cubes and gravy master. Cover with a lid and finish in the oven for 1 hour. Then, place in refrigerator until the next day so it can marinate. The next day, take the au jus and place in a stockpot and bring to a boil. Melt butter in a saucepan and add flour to make a roux. Cook over low heat until mixture begins to bubble, stirring constantly. Remove from heat. Whisk roux into broth and bring to a boil to thicken. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 50937,"Old Fashioned East Coast Seafood Frying 2 cod fillets, under 2 pounds each, each fillet cut into 5 pieces 2 pounds medium shrimp, shelled 2 pounds sea scallops 3 dozen steamer clams, shelled, most of stem removed Lemon and parsley sprigs for garnish 3 cups cracker meal with 2 tablespoons paprika 2 cups flour 3 eggs, beaten with salt and pepper to taste Instructions: Have vegetable oil 2 1/2 inches deep in fryer at 400 degrees F. Breading: Have breading ingredients in wide-rimmed bowls. For the cod fillet and the shrimp: Dip in flour and shake off excess. Then dip in egg, removing with slotted spoon. Then roll in cracker meal with dry hand. Remove onto a dry platter. For the scallops: Put the scallops on paper towels to absorb some of their liquid. Then coat in flour, then egg, then cracker meal. Then repeat egg dipping, then cracker meal. Remove to a dry platter. For the clams: Place rinsed clams on paper towels to absorb moisture. Dip clams in egg. Put equal amounts of flour and cracker meal in a large plastic or paper bag. Place clams in bag and shake them until coated. Remove to a dry platter. Frying: Fry seafood in batches, 3 to 5 minutes, or until golden and crisp. When fried, remove to brown paper (such as a brown paper bag) to drain before serving. 1 1/2 cups mayonnaise 1/2 cup ketchup 1/2 cup sweet relish 1/2 cup finely diced onion 2 tablespoons lemon juice 3 dashes hot sauce In a bowl, mix all ingredients. Chill before serving. Garnish seafood with lemon and parsley sprigs and serve with tartare sauce.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50938,"Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower) 1/4 cup extra-virgin olive oil 1 tablespoon sliced garlic 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons grated Parmesan Chopped chives, for garnish Instructions: Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50939,"Kellogg'sandreg; Rice Krispiesandreg; Crab Fritters with Spicy Aioli 1 cup mayonnaise 1/2 cup Asian hot sauce, such as Sriracha 1/2 lime, juiced Salt and freshly ground black pepper Vegetable oil, for frying 1 pound fresh lump crab meat, rinsed, drained and dried 2 cloves garlic, minced 1 tablespoon minced fresh chives 2 tablespoons minced fresh parsley 2 tablespoons minced red bell pepper 1 tablespoon Dijon mustard 1/2 cup mayonnaise 1 egg, beaten 2 1/2 cups Rice Krispies cereal, divided Salt and freshly ground black pepper Instructions: For the aioli: Mix together the mayonnaise, hot sauce and lime juice. Season with salt and pepper. For the fritters: Heat a pot of oil to 350 degrees F. Combine the crab, garlic, chives, parsley, bell pepper, mustard, mayonnaise, egg and half the cereal. Season with salt and pepper. Form into walnut-size balls. Crush the remaining cereal in a bag with a rolling pin and roll the balls in the crumbs. Carefully drop the balls into the hot oil and fry until golden, 2 to 4 minutes. Serve with the spicy aioli for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 50940,"Salmon Wellington 2 tablespoon unsalted butter 1 tablespoon olive oil 1 leek, sliced and rinsed well 1 teaspoon chopped fresh tarragon leaves 1/4 cup white wine Kosher salt Freshly ground black pepper 1 puff pastry square All-purpose flour, for dusting 1 (8-ounce) salmon fillet, skin removed 1 large egg 1 teaspoon water Pan Seared Beets and Beet Greens, to serve, recipe follows 1 golden beet with the greens 1 red beet with the greens 1 candy cane beet with the greens 3 tablespoons olive oil 2 teaspoons granulated sugar Kosher salt
Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Melt the butter in the olive oil in a large skillet over medium-high heat. Add the leek and tarragon and cook until the leek is wilted, about 5 minutes. Add the wine and bring to a boil. Let the liquid cook off, season with salt and pepper, remove from the heat, and set aside to cool. Roll the pastry out on a floured surface until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry and place the salmon on top of the leeks. Beat the egg lightly with 1 teaspoon water. Brush the edges of the pastry and fold the dough over the salmon; press the edges well to seal. Place the salmon, seam side down, on a baking sheet. Brush all over with the egg wash and bake until the pastry is puffed and golden brown, about 30 to 40 minutes. Serve with the Pan Seared Beets and Beet Greens Remove the beet greens, wash them well, and set aside.
Peel the beets and cut them into medium sized chunks. Put half of the oil into a large skillet and place it over high heat until hot, about 1 minute. Add the beets and cook for 5 minutes, shaking the skillet often. Reduce the heat to low, add the sugar, season with salt and pepper, and cover. Cook until tender, about 10 minutes; set aside and keep warm. Heat the remaining oil in the skillet over high heat for 1 minute. Add the beet greens all at once and season with salt and pepper. Cook just until the greens have wilted, about 2 minutes. Serve the beets and beet greens together.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50941,"Gelato Affogato 1 pint premium vanilla ice cream 4 shots hot espresso, unsweetened Instructions: For each serving, place 2 scoops of vanilla ice cream into a glass. Pour the hot espresso over the ice cream and serve immediately before the ice cream melts. ","[Prosecco, Lambrusco, Brachetto, Moscato]" 50942,"Meringue Poinsettias 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 teaspoon salt 2 1/4 cups confectioners' sugar Instructions: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes. Transfer the meringue to a pastry bag fitted with a star tip. Pipe 1/2-inch drops that are just touching to form about twenty-four 2- to 3-inch cookies. Bake at 250 degrees F until dry and crisp, 3 to 4 hours. Let cool. ","[Champagne, Moscato, Prosecco, Cava]" 50943,"Brown Sugar Cookie Ice Cream Sandwiches 1/2 cup unsalted butter 1 cup dark brown sugar 1 large egg 2 teaspoons vanilla extract 1 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon table salt 3 tablespoons granulated sugar 1 to 2 pints butter pecan ice cream Instructions: Preheat the oven to 350 degrees F. and adjust the oven rack to middle. Line a sheet tray with parchment. Melt the butter to a large skillet over medium heat. Cook until the butter is golden brown. Remove the butter to a large bowl to cool. Once cool, add the brown sugar and stir until smooth. Stir in the egg and vanilla, mixing until well combined. In another medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 1 minute. Add the granulated sugar to a plate. Divide the dough into 12 equal-sized balls and roll them in the sugar. Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart. Bake for 10 to 12 minutes. Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes. Turn 6 cookies face up on the counter. Scoop 1/2 cup of ice cream on cookies and using an offset spatula, spread evenly to the edges. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 50944,"Flank Steak Crostini with Chimichurri and Vidalia Relish 2 cups red wine 1 cup cassis 1/4 cup canola oil 3 cloves garlic, minced Freshly ground black pepper 1 (2 to 3-pound) flank steak Kosher salt 1 cup cilantro leaves 1 cup flat-leaf parsley leaves 1/2 cup mint leaves 4 cloves garlic, roughly chopped 3/4 to 1 cup olive oil 1/4 to 1/3 cup red wine vinegar Kosher salt and freshly ground black pepper 3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick Canola oil 1 tablespoon Bobby Flay Poultry Rub Kosher salt and black pepper 4 green onions, sliced 1 serrano cl, minced with the seeds 2 to 3 tablespoons extra-virgin olive oil 2 to 3 tablespoons red wine vinegar 1 baguette Olive or canola oil Kosher salt and freshly ground black pepper Instructions: Steak: Mix the wine, cassis, oil and black pepper in a nonreactive dish. Add the steak, turn to coat, and marinate at room temperature 1 hour.; Sauce: Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette ? it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Set aside. Preheat the grill to high. Remove the steak from the marinade and season with salt and more pepper. Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain. Relish: Brush the onions with some canola oil and season with rub, salt and pepper. Grill the onions, turning, until charred and soft. Remove from the grill and chop coarsely. Chop again with the green onions and then stir them together with the cl, oil, vinegar, and salt and pepper. Slice the baguette on a diagonal 1/4-inch thick. Brush with oil, season with salt and pepper and grill briefly, until just starting to crisp. Top each piece with some sauce, a slice or 2 of steak, more sauce and some relish. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 50945,"Breakfast San Diego Style Oil 4 sopes 2 ancho and 2 guajillo chiles, stems and seeds removed, seeds reserved Water 1 clove garlic, chopped 2 teaspoons maple syrup 1 tablespoon adobo spice Salt and freshly ground black pepper 1/2 tablespoon vegetable oil 1 large piece pork steak (1/2-inch thick with bone) Red cl Sauce 1 pound Chorizo sausage 5 large tomatoes 2 jalapeno peppers 1 garlic clove Salt 1 large onion Olive oil Salt and freshly ground black pepper 1 large portobello mushroom Olive oil Salt and freshly ground black pepper 1 large tomato Olive oil 3 Mexican scallions (like small spring onions) Olive oil Salt and freshly ground black pepper 1/2 cup Mexican crema Chipotle peppers in adobo sauce, plus 4 tablespoons sauce Salt 5 large eggs 1 tablespoon milk Adobo spice 1/2 cup grated Cheddar or cheese of choice Cilantro, for garnish Avocado slices, for garnish Diced tomato, for garnish Salt and freshly ground black pepper Salt and freshly ground black pepper
Instructions: Sopes: Heat about 1-inch of oil in a saucepan, on the grill, to 375 degrees F. Fry each sope in the oil until slightly crispy, about 2 to 3 minutes. Remove to paper towels and set aside.
For the Red cl Sauce: Heat a skillet on the grill and add the chiles. Press down on the chiles for about 20 seconds on each side to release the flavors. Remove the chiles and put them in a small saucepan with enough water to cover the chiles. Bring to a boil, then remove from the heat and let cool for 10 minutes. In a blender, add the chiles, garlic, maple syrup, adobo spice and salt and pepper, to taste. Pour in about 1 1/2 cups of the cl soaking liquid and pulse to combine. Taste and adjust seasonings (add some of the seeds for more heat, if desired). Add the 1/2 tablespoon of vegetable oil to a skillet and pour in the cl mixture. Simmer for 10 minutes to reduce and thicken. For the pork adobada: Put the pork steak to a large bowl, add the cl sauce and let marinate for 1 and up to 2 hours. Transfer the steak to the grill and cook to desired doneness, about 2 to 3 minutes on each side. Remove to a cutting board and thinly slice. Reserve. For the sausage: On the stove, bring a medium sauce pot of water to a boil over medium heat. Add the sausage and cook for 10 minutes. Remove from the water and put directly on grill. Cook until lightly brown on all sides, approximately 5 minutes. Remove to a cutting board and slice. Reserve. For the salsa: Heat the tomatoes, jalapenos and garlic in a skillet on the grill until browned and soft. Remove to a blender, add salt, to taste, and pulse to blend. May add more peppers depending on your spice level. For the onions: Cut the onion into thick slices so that they don't fall into the grill. Brush with olive oil and sprinkle with salt and pepper, to taste. Grill until browned and tender, about 2 to 3 minutes on each side. For the mushroom: Wipe the mushroom clean and remove the stem. Brush it with olive oil and sprinkle with a pinch of salt and pepper. Grill until tender, about 5 minutes on each side. Remove to a cutting board and cut into slices. For the tomatoes: Rub the tomato with olive oil. Grill the whole tomato until tender and the skin begins to fall off, but not mushy, about 3 to 4 minutes. For the scallions: Rub the scallions with olive oil and sprinkle with salt and pepper, to taste. Grill until tender, about 5 minutes For the crema sauce: Put the crema into a small bowl and add 1/2 to 1 chopped chipotle pepper and 4 tablespoons of the canned sauce. Sprinkle with salt, to taste, and stir until well combined. Add more pepper to create more spice, if desired. For the eggs: In a medium bowl, whisk together 4 of the eggs and the milk. Season with salt and pepper. Divide the mixture between 2 cast iron skillets that are coated with oil and heated on the grill. (1 for plain scrambled eggs and cheese; the other for the eggs plus the chorizo sausage and cheese.) Sprinkle the eggs with 1/2 teaspoon adobo spice. Add a handful of the cooked chorizo sausage and grated cheese to 1 of the skillets. Stir the eggs until desired doneness. Cook the remaining, egg sunny side up, to desired doneness in third skillet that has been coated with oil. Assembly: Put eggs, scrambled or sunny side up, on top of the sopes on individual serving plates. Put the grilled vegetables, for the vegetarian dish, on another plate. Arrange the pork steak slices and the remaining sausages on the side. Garnish with the red salsa, scallions, fresh cilantro, avocado slices, Mexican crema sauce, and diced tomato. And....don't forget to make your cocktail!!!
","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 50946,"Beer-Simmered Bratwurst 6 cups German light ale (about four 12-ounce beers) 1 tablespoon caraway seeds 1 tablespoon coriander seeds 1 tablespoon mustard seeds 3 large onions, unpeeled, roughly chopped 2 whole cloves garlic, smashed 1 3-inch piece fresh ginger, peeled and chopped 3 pounds precooked bratwurst, pricked with a fork (about 15 links) 2 tablespoons canola oil Instructions: Preheat a grill to high. Combine the beer, caraway seeds, coriander seeds, mustard seeds, onions, garlic and ginger in a large stockpot. Add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages, about 5 minutes. Remove the pot from the grill and let the bratwurst sit in the liquid for about 30 minutes. Transfer the brats to a platter or cutting board. Brush the bratwurst with the canola oil and grill until the casings are crisp and golden brown and the brats are warmed through, 4 to 6 minutes per side. Keep warm until serving. ","[Hefeweizen, Riesling, Pinot Grigio, Gouda]" 50947,"Lorie's Ultimate Coconut Cream Pie 1 1/4 cups all-purpose flour Salt 1/4 cup shortening 1/4 cup cold butter, cubed 1 teaspoon white vinegar 2 to 3 tablespoons ice-cold water 1 1/2 cups whole milk, divided 1 envelope (about 2 1/2 teaspoons) unflavored gelatin powder 1 (13 1/2-ounce) can pure coconut milk 1/2 cup sugar 1/4 cup cornstarch 3 egg yolks 1 large whole egg 2 tablespoons butter, at room temperature 1 teaspoon coconut extract 1 (15-ounce) can cream of coconut 2 1/2 cups shredded, flaked coconut 1 1/2 cups heavy cream 3 tablespoons powdered sugar 1/2 teaspoon vanilla extract Instructions: For the crust: In a large bowl, combine flour and 1/4 teaspoon salt. Cut in the shortening and butter until the mixture resembles coarse crumbs. Stir in the vinegar and 2 tablespoons water, until the mixture forms a ball, adding more water if necessary. Pat into a ball, wrap in plastic and refrigerate for 4 hours or overnight. Preheat the oven to 425 degrees F. Roll the dough out to an 11-inch circle to fit a 9 1/2-inch glass pie plate. Place the crust in pie plate and trim and crimp edges. Place the dish on a baking sheet for easier handling. Prick the bottom and sides of the crust well with a fork. Line the inside of the crust with a piece of foil or parchment, allowing edges to extend several inches beyond the perimeter. Place 2 cups of dried beans in the crust to weight it down during baking and prevent shrinkage. Bake for 15 minutes or until the crust is no longer raw on the bottom. Remove the foil and beans by carefully lifting the foil out by the overhang. Bake for another 10 to 15 minutes or until light golden brown. Remove from the oven and cool completely.
For the filling: Place 1/2 cup cold milk in a medium-size mixing bowl (preferably with a pouring spout) and sprinkle the gelatin over top. Set aside to soften, about 5 minutes.
Bring the remaining milk and coconut milk to nearly a boil in a large heavy saucepan over medium heat.
When the gelatin is soft, add the sugar, cornstarch, egg yolks, and egg and whisk until very well blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 3 more minutes or until the mixture is very thick.
Strain the pastry cream through a fine wire strainer into a large clean bowl; whisk in the butter, coconut extract, and cream of coconut until smooth. Stir in 2 cups shredded coconut.
Pour into the cooled pie shell and refrigerate for at least 8 hours.
For the topping: Beat the heavy cream in a large bowl on high speed until foamy. Add the powdered sugar, and vanilla, and beat until soft to medium stiff peaks form. Spread over the pie. Sprinkle with the remaining 1/2 cup coconut. Keep refrigerated.
Chilling the crust for 4 hours makes all the difference in terms of the flakiness. Straining the custard is important for a really smooth texture. And lastly, chilling the pie for a good 8 hours is the key for perfect slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50948,"One Recipe, Two Meals: Southwest-Style Chili 1 pound ground beef 1 tablespoon ground cumin 3 teaspoons chili powder Salt and pepper 3 cloves garlic, minced 1 medium white onion, diced 1 green bell pepper, diced One 15-ounce can black beans, drained and rinsed One 14.5-ounce can diced tomatoes One 8-ounce can tomato sauce 1 cup stout beer, such as Guinness 1 cup beef stock 1 tablespoon minced jalapeno 1 tablespoon brown sugar Lime juice, optional Garnishes: shredded Cheddar, sour cream, sliced jalapeno, sour cream, torn cilantro sprigs Serving suggestion: cornbread Instructions: Let's make the kids' version first. In a large pot, brown the ground beef all over, until no longer pink. If you need to drain the fat, go right ahead! Add the cumin, 1 teaspoon chili powder and a good pinch of salt. Saute for a minute or so. Add the garlic, onion and bell pepper. Saute until the veggies soften and the garlic is fragrant, another couple of minutes.
Add the beans, diced tomatoes and tomato sauce. Stir to combine and let simmer for 10 minutes. Taste it. The kids will dig that, right?
Ladle out about a cup for each of your littles. Top each bowl with shredded Cheddar and serve cornbread on the side!
Now let's finish this out for the adults. To the pot, add the beer, beef stock, jalapeno, brown sugar and the remaining 2 teaspoons chili powder. It will feel pretty soupy at this point, but let it simmer for another 20 minutes or so, stirring once in a while. Taste it one more time for any seasoning adjustments. Maybe a little salt? Lime juice? Go for it.
Serve it with shredded cheese, sliced jalapeno, sour cream and torn cilantro sprigs. Boom. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50949,"Butterflied Chicken Greek Style 1 (3-pound) chicken, washed, patted dry and butterflied Kosher salt and freshly ground black pepper Canola oil 6 plum tomatoes, halved 3 lemons, cut in 1/2 1 red onion, skin on, cut into 1/2-inch thick rounds 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 1/2 to 3/4 cup Greek olive oil 2 to 3 tablespoons chopped oregano leaves 1 English cucumbers, sliced 1/2 cup kalamata olives, pitted 6 ounces feta, crumbled 1/4 cup basil leaves 1/4 cup Greek whole milk yogurt Instructions: Preheat grill to medium. If using hardwood or other charcoal, move over to 1 side of grill; if using gas, leave 1 section off. Season chicken on both sides with salt and pepper, and drizzle well with canola oil. Place on the grill skin side down over direct heat, cooking until golden brown and slightly charred. Open and close the grill, as necessary, to maintain the heat without letting the skin burn. When skin is nicely charred and blistered, flip over and move to indirect heat, close lid and continue cooking until just cooked through, about 17 minutes longer, or until an instant-read thermometer inserted into the chicken registers 155 degrees F. Remove from the grill and let rest 10 minutes before cutting. While the chicken is cooking, brush tomatoes, lemons and onion slices with oil, and season with salt and pepper. Grill lemons cut side down until golden brown, and tomatoes cut side down until slightly charred. Grill onion slices, flipping once, until softened and slightly charred. Make the vinaigrette by whisking the vinegar and mustard until smooth. Slowly whisk in the olive oil, then whisk in the oregano and season with salt and pepper. To serve, carve the chicken into 6 to 8 serving pieces and arrange in a large shallow serving bowl. Arrange the tomatoes and onions, all but 1 of the lemon halves, and the cucumbers over and around the chicken. Scatter the olives and feta cheese over, then drizzle with vinaigrette. Tear the basil leaves over the dish, and then dollop the yogurt in the center. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 50950,"Oxtail 2 cups flour 5 pounds oxtails cut into 1/2-1-inch slices 3 onions, chopped 2 scallions, chopped 4 cloves garlic
1 tablespoon chopped ginger
2 sprigs fresh thyme
3 tablespoons oil
1 teaspoon whole allspice (pimento grains) 1 large carrot, julienned 1 green scotch bonnet pepper 4 bay leaves
Salt 1 tablespoon butter
1/2 tablespoon sugar
One 14.5-ounce can butter beans, such as Grace, drained Jamaican rice and peas and fried plantains Instructions: For the spinners: Place the flour in a bowl and slowly pour in enough water to make a firm dough. On a lightly floured surface with floured hands knead the dough. Pinch 1 tablespoon portions of the dough and roll them into tiny logs or tiny cigars. You should have at least 24. For the Oxtails: In a blender blend 2 of the onions, 2 cloves of the garlic, 1 sprig of the thyme, 1 of the scallions, 1 tablespoon of oil, a generous sprinkle of salt and a 1/2 cup water. Pour half of the marinade over the oxtails and marinate in the refrigerator for 24 hours. Reserve the remaining marinade for later use. Heat the remaining 2 tablespoons of oil in a deep frying pan with the remaining cloves of garlic and 1/2 a teaspoon of the allspice. Brown the oxtails on both sides for 20 minutes. Place the oxtails in a pressure cooker with the remaining onion, thyme, scallion, ginger, a sprinkle of salt and 4 cups of water (make sure that the oxtails are fully covered with water.) Set pressure cooker on high and cook until the oxtails are falling off the bone, about 1 hour. Add the carrot, scotch bonnet pepper, bay leaves, sugar, butter, remaining allspice, reserved marinade and the spinners to the pressure cooker. Simmer on the stovetop until reduced, 15 to 20 minutes. Add the butter beans and cook for 2 more minutes. Serve with Jamaican rice and peas and fried ripe plantains! ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 50951,"Strawberry Fruit Leather 1 pound strawberries, hulled and quartered 1/3 cup honey
1 tablespoon lemon juice
Instructions: Position an oven rack in the center of the oven and preheat to 175 degrees F. Line a 17-by-12-inch baking sheet with a silicone baking mat. Put the strawberries, honey and lemon juice in a blender and blend until smooth. Pour the puree into a saucepan, bring it to a boil, lower the heat and simmer for 10 minutes. Let cool for 5 minutes. Pour the puree onto the prepared baking sheet and spread it out almost to the edges, ensuring it's thin and even. Pay particular attention to ensure the middle is thin. Bake until the puree is set, about 5 hours. Let cool completely. Lay a sheet of parchment on top of the fruit leather. Invert the leather and gently peel off the mat. Cut the leather into 7 strips. Gently roll up each strip starting from the short end, then tie with twine. Store in an airtight container or package in cellophane bags.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50952,"Red Velvet Brains Cupcakes 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon cocoa powder (not Dutch processed) 1 teaspoon fine sea salt 2 eggs 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice) 1 1/2 cups vegetable oil 1 teaspoon vanilla extract 1 teaspoon white distilled vinegar 2 teaspoons red food coloring (recommended: Seelect natural food coloring) 1/2 cup unsalted butter, softened 4 cups powdered sugar 1/2 teaspoon salt 1/3 cup whole milk 1 teaspoon vanilla extract Red and black food coloring Instructions: Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver). For the cupcakes: Crack the eggs into your mixer. Add the canola oil, buttermilk and vinegar. Drop in the food coloring and vanilla. Let it stir up until well mixed. Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl. Whisk together until well mixed. Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer. Make sure there are no clumps. Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it's mixing. Turn the mixer up just a bit and combine well. Stop and scrape down the bowl. Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full. Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes. Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting. For the frosting: Add the softened butter and confectioners' sugar and cream together in a mixer. Add the milk. Stop and scrape down the bowl, getting all the confectioners' sugar incorporated. Add a couple drops of black food coloring and then some red food coloring. Mix in the vanilla and a pinch of salt. Mix well. Fill a pastry bag or snip the corner of a zip top bag. Fill with the frosting. (To fill the bag easily, wrap the bag around a cup and wrap the edges of the bag around the top to keep the bag open while filling with frosting.) Frost the cupcakes, making a little squiggly line down the middle, and then filling in little swirls to look like the brain. Repeat on the other side and for the rest of the cupcakes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 50953,"Baklava 3 1/2 cups sugar 2 1/2 cups water 2 tablespoons honey 2 teaspoons fresh lemon juice 1 stick cinnamon 3 whole cloves 1/2 pound walnuts, finely chopped 1/2 pound blanched almonds, finely chopped 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1 1/2 pounds filo pastry 1 pound (4 sticks) unsalted butter, melted Instructions: In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool. In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer. Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner. Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4 hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 50954,"Homemade Berry Granola Parfaits 2 cups old-fashioned rolled oats 1 1/2 cups whole almonds
3/4 cup shredded coconut 1/4 cup vegetable oil
1/2 cup honey
Salt 1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup dried pineapple chunks
1/2 cup maple syrup
4 cups plain yogurt 4 cups mixed berries (raspberries, blueberries and strawberries), quartered
Instructions: For the granola: Preheat the oven to 350 degrees F. Toss the oats, almonds and coconut together on a baking sheet lined with a silicone baking mat. Whisk together the vegetable oil and honey in a liquid measuring cup, then pour over the oat mixture. Stir until all the oats and nuts are coated. Season with salt to taste. Bake until golden brown, 40 to 45 minutes. Remove the granola from the oven and allow it to cool. Add the cherries, cranberries, and pineapple chunks. Drizzle with some of the maple syrup and toss together. To build the parfaits: Line up eight parfait glasses. Start with a large spoonful of the granola, followed by a layer of yogurt, then a layer of berries and a drizzle of maple syrup. Repeat the layers one more time, finishing with berries, drizzled with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50955,"Italian Chocolate Sandwich Cookie 1 cup unsalted butter, room temperature (2 sticks) 2/3 cup sugar 1 cup all-purpose flour 1 cup cornmeal or polenta 1/3 cup cocoa powder 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 orange, zested 1/2 cup unsalted butter, room temperature (1 stick) 3/4 cup powdered sugar 1/2 orange, zested Pinch salt Instructions: Preheat the oven to 350 degrees F. To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day. Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies. Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together. To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 50956,"Chapanas with Golden Raisins 2 tablespoons annatto seeds 1/2 cup aguardiente or light rum 1/2 cup water 2 1/2 pounds yucca, peeled (see Note) and finely grated 1/4 teaspoon ground cloves 1 cup sugar Pinch of cayenne 1/4 cup golden raisins 24 dried banana leaf pieces, 12x10-inch, or 72 corn husks 2 ripe bananas, peeled and sliced 1/4-inch thick Instructions: In a small saucepan, combine the annatto seeds, aguardiente, and water and allow to soak for at least 15 to 20 minutes. Place over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid has reduced by about 25 percent, to 3/4 cup. Strain the liquid into a medium mixing bowl and discard the seeds. Add the grated yucca, cloves, sugar, cayenne, and raisins. Mix together well and set aside. Heat a griddle or large cast-iron skillet to high heat. Toast the banana leaves for about 3 seconds on each side (this will soften and make them easier to handle). Wipe along the grain of each leaf with a towel, then cut out and discard the cords. Place a leaf on the work surface with the grain running vertically. Place 1 1/2 tablespoons of the filling about 2 inches from the near edge and lay 3 slices of banana over it. Place another 1 1/2 tablespoons of filling on top of the banana. Fold the edge of the leaf over the filling to cover. Fold both sides of the leaf toward the center and roll until you reach the opposite end of the leaf. Double-wrap with a second leaf, with the grain running horizontally. Repeat with the remaining leaves and filling until all the chapanas firmly with the thin kitchen twine. Place them in a steamer over simmering water and cover with a few extra banana leaves, if desired. Cover tightly and steam for about 2 1/2 hours, maintaining the water level with hot water as necessary. Transfer the chapanas to a rack to cool thoroughly. Remove the cords, unfold the leaves, and serve. If desired, refrigerate for 1 to 2 days and bring to room temperature before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 50957,"Pastrami/Reuben Pizza Mash-Up All-purpose flour, for dusting 1 pound store-bought pizza dough, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon caraway seeds
1/2 pound sliced Swiss cheese
3/4 cup sauerkraut, drained well
1 pound sliced pastrami
Russian dressing, for drizzling
1/4 cup chopped gherkin pickles
Instructions: Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Dust a piece of parchment paper lightly with flour. Stretch or roll out the pizza dough into a 12-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet.
Brush the pizza all over with the butter and sprinkle with the caraway seeds. Top with half of the Swiss cheese, then sprinkle over 1/4 cup of the sauerkraut. Add the pastrami, overlapping the slices, then top with the remaining slices of Swiss cheese.
Slide the pizza on the parchment onto the pizza stone or rimmed baking sheet and bake until the cheese is melted and the crust is golden brown, 10 to 15 minutes.
Drizzle the pizza with Russian dressing and top with the remaining 1/2 cup sauerkraut and the gherkins. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 50958,"Giant Stuffed Mushrooms Extra-virgin olive oil, for liberal drizzling, plus 1/4 cup 5 large portobello mushroom caps 2 tablespoons finely chopped fresh rosemary leaves, a couple of sprigs Salt and pepper 1 cup diced, stale chewy bread 2 plum tomatoes, chopped 2 ribs celery from the heart with green tops, very thinly sliced 1/2 small onion, chopped Couple handfuls flat-leaf parsley, leaves chopped 1 lemon, juiced Small chunk Parmigiano-Reggiano, to shave on salad Instructions: Preheat grill pan over medium-high heat. Drizzle extra-virgin olive oil over 4 mushrooms and season with rosemary and salt and pepper. Grill 5 minutes on each side then remove from grill. While the portobellos cook, cut the remaining portobello into 4 thick slices then thinly slice each piece across. Mix the shaved fresh mushrooms with bread, tomatoes, celery, onion and parsley and dress the salad with the juice of 1 lemon and about 1/4 cup extra-virgin olive oil. Toss and season the salad with salt and pepper, to taste. Top grilled mushrooms with mounds of the salad and shavings of Parmigiano-Reggiano. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 50959,"Moroccan Carrot Hummus Dip 1/4 cup pine nuts 1 teaspoon cumin seeds 2 bunches medium carrots with nice tops Two 15-ounce cans chickpeas, drained Zest and juice of 1 orange 1/3 cup tahini, well-stirred Kosher salt 1 clove garlic 1/2 cup fresh mint leaves 1/4 cup extra-virgin olive oil 3/4 cup whole-milk Greek yogurt Toasted pita triangles, for serving Instructions: Preheat the oven to 350 degrees F. Spread the pine nuts on one side of a baking sheet and the cumin seeds on the other side, not mixing the two together. Toast the nuts and spices until fragrant and browning in spots, 6 to 7 minutes. Remove the baking sheet from the oven and let cool. Cut the tops off the carrots and reserve. Peel the carrots and chop them into 1-inch pieces. 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 high heat. Put the carrots in the steamer basket and cook, covered, until the largest pieces are tender when pierced with a knife, 10 to 12 minutes. Puree the carrots and chickpeas with a food processor until blended. Add the orange juice, tahini, reserved cumin seeds and 2 teaspoons salt and continue to process until the mixture is smooth and light and very well blended, about 5 minutes, scraping down the bowl as necessary. Transfer the carrot hummus to a medium bowl and reserve. Pick 1/2 cup packed leaves off of the stems of the carrot tops and reserve. Discard the stems. Pulse the garlic and all but 1 teaspoon of the pine nuts in a food processor until coarsely ground. Add the carrot top leaves, mint, 1/4 teaspoon salt and all but 1/4 teaspoon of the orange zest and pulse until finely chopped. With the processor on, slowly drizzle in the oil and process until blended well. Spread half of the carrot hummus in the bottom of a medium glass serving bowl. Spread 1/2 cup Greek yogurt on top. Spread the remaining carrot hummus over that. Spread the pesto into a wide circle in the center and drop a dollop of the remaining 1/4 cup yogurt in the center of the pesto. Sprinkle with the remaining teaspoon pine nuts and 1/4 teaspoon orange zest. Serve with toasted pita triangles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50960,"Arrabiata Sauce 1 to 2 tablespoons olive oil 1 tablespoon crushed red pepper flakes
3 to 4 cloves garlic, minced
1 small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Two 15-ounce cans crushed tomatoes
2 tablespoons Italian seasoning
Pinch sugar
Salt and freshly ground black pepper Instructions: Add a tablespoon or so of olive oil to a hot pan over medium-high heat, throw in the red pepper flakes, garlic and onions and give them a stir. Add the wine (or chicken broth), whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt and pepper to taste. Reduce the heat to low and simmer for 30 minutes. Let cool, then portion into 4 freezer bags and freeze. ","[Aglianico, Barbera, Montepulciano, Tempranillo]" 50961,"Chicken Bacon Ranch Panini 2 chicken breasts, each cut in half through the middle to make 2 thinner breasts 5 tablespoons butter, softened 1 tablespoon canola oil Spicy mustard, for spreading 8 slices crusty French bread
Ranch dressing, homemade or bottled, for spreading 8 slices sharp Cheddar 8 slices cooked bacon Instructions: Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside. To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a \sauce.) On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.) Slice the sandwiches in half and gobble them down immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50962,"Country Castle Salad 1/4 cup vinegar 1 tablespoon fresh parsley leaves 1 teaspoon fresh marjoram leaves 1 garlic clove, quartered 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup olive oil 1 pound spinach, soaked in salt water to remove grit, dried in a salad spinner, stems removed and torn into bite sized pieces 4 large carrots, peeled and cut into 1/- inch discs 8 radishes, cut into wedges 4 stalks celery, cut into 1/2-inch pieces Instructions: Make the dressing by adding 1 at a time through the feed opening of a running blender, vinegar, parsley, marjoram, garlic, salt, and pepper. Leaving the blender running, pour in the olive oil in a slow stream. Set aside briefly. Combine the spinach, carrots, radishes, and celery in a large bowl and add enough dressing to coat. Serve family style with additional dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50963,"Jambalaya 1/3 cup olive oil 3 large onions, chopped 3 celery ribs, chopped 2 green or red bell peppers,chopped 4 garlic cloves, minced 1 pound spicy, garlicky sausage, such as andouille or chorizo, sliced 6 boneless chicken breasts, cut into small pieces 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 3 cups white rice 8 cups Chicken Stock (or 8 cups water and 3 stock cubes) 3 bay leaves 1 tablespoon salt 2 tablespoons ground cayenne pepper (or to taste) 2 teaspoons dried thyme Chopped scallions Instructions: In a very large stew pot, heat the oil over medium heat and add the onions, celery, peppers, and garlic. Cook until they soften and start to color, 6 to 8 minutes. Add the sausage and chicken. Cook for about 10 minutes over medium heat, stirring often, until the meat and vegetables are browned. Stir in bay leaves, salt, cayenne, thyme, cloves, allspice, and rice. Cook for another 3 to 5 minutes, stirring until the rice grains begin to turn opaque and slightly browned. Pour in the chicken stock and bring to boil. Reduce the heat, cover, and leave to simmer gently for 15 minutes. Turn off the heat and let sit covered for another 10 to 15 minutes, until the rice is tender and has absorbed all the liquid. Ladle into bowls and garnish with chopped scallions. ","[Cabernet Sauvignon, Merlot, Malbec, Rioja]" 50964,"Panko-Crusted Halibut with Swiss Chard 7 tablespoons butter 3/4 cup panko (Japanese breadcrumbs) 2 shallots, minced 3 tablespoons chopped fresh flat-leaf parsley Zest of 1 lemon Kosher salt and freshly ground pepper 4 (5 to 6-ounce) halibut fillets 2 tablespoons mayonnaise 1 bunch rainbow chard, washed, stems sliced, and leaves torn Instructions:

1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50965,"Crisp Potatoes with Salsa Verde Drizzle 3 pounds Yukon gold potatoes 4 sprigs fresh thyme, leaves chopped 4 sprigs fresh rosemary, leaves chopped Extra-virgin olive oil, as needed Kosher salt and freshly ground black pepper 1 cup green olives, pitted and chopped 2 tablespoons capers, drained and rinsed 3 garlic cloves, chopped 1/2 bunch fresh parsley, leaves chopped 1/2 lemon, juiced Instructions: Peel the potatoes and slice them into thin 1/8-inch thick slices. Put them into a large bowl and toss with the thyme, rosemary, and olive oil; season with salt and pepper. Place a large skillet onto the grill and coat the bottom with olive oil. Place the slices into the pan, overlapping them in 1 layer until the entire surface is covered with potatoes. Drizzle some more olive oil over the top. Cook over medium-high heat until the bottoms are browned and crisp. Turn the potatoes over and cook the other side until they are browned and crisp. In a food processor add the olives, capers, garlic, and parsley. Process, adding some olive oil in a thin stream, until you have a smooth puree. Mix in the lemon juice and adjust the seasoning with salt and pepper. Coat the bottom of a large platter with some of the salsa, pile the potatoes on top, and drizzle on some more salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50966,"Miso Broth with Tatsoi-Enoki Salad 1/4 cup yellow miso (shinshu-miso) 4 cups dashi 2 slices ginger 1/2 tablespoon wasabi powder 1 tablespoon rice wine vinegar 1/2 tablespoon thin soy sauce 2 tablespoons sliced scallions, green part only 1/2 teaspoon sugar 1 package enoki mushrooms 2 cups tatsoi leaves 1 block soft tofu, 1/4-inch slices Instructions: To make broth, mix miso with dashi and add ginger. On medium heat, bring to a simmer. Let simmer for 5 minutes then remove ginger. In a small bowl, make a paste with the vinegar and wasabi. Whisk in soy, scallions and sugar. Check for seasoning. Toss vinaigrette with enoki and tatsoi. In soup bowls, gently place 1 slice of tofu and ladle the broth on top. Place a small mound of salad on the tofu. ","[Sauvignon Blanc, Riesling, Pinot Gris, Sparkling Shiraz]" 50967,"Southern California Halibut with Lemon, Olive Oil, Sweet Bell Pepper and Anchovy 4 (6 ounce) portions halibut 2 roasted red bell pepper 2 roasted yellow bell pepper 2 tablespoons rinsed capers 1/4 cup pitted green olives 2 fennel bulbs 1garlic clove 4 fillets good quality anchovies Juice and zest of 2 lemons Sherry vinegar 1/2 cup quality olive oil 1 bunch green basil 1 bunch opal basil 1 bunch dry fennel Oil for frying Salt and pepper, to taste Instructions: Begin by filleting, skinning, and portioning the halibut. Next roast the peppers and peel. Think about using a blow torch, if available, to burn the skin off as it does it quickly helps maintain the texture of the pepper. Once the peppers are peeled cut them into a small dice. Add the peppers to a clean mixing bowl and start with the rest of the ingredients. After rising the capers well, chop them finely and add them to the bowl. Chop the olives and do the same. Finely dice the fennel, blanch it in acidulated water, shock it in ice water, and add it to the bowl. Finely chop the garlic and the anchovy and add them to the bowl as well. Season the mixture with ground pepper; add the juice of the remaining lemon and zest as well. Add a few drops of the sherry vinegar, if desired, and add the olive oil. At this point taste the mixture and if it needs salt use the finest sea salt you can find. Set the mixture aside in a warm place while you cook the fish. Place the frying oil in a tall straight-sided pan and heat to 300 degrees. At this point add a few leaves of the green basil and fry until crisp. Season the leaves with salt and set aside for service. To begin cooking the fish add a bit of cooking oil to a saute pan and bring the oil to the smoke point. When the pan reaches the correct temperature, add the fillets of fish and begin to cook. As the fish begins to color you will see the sides begin to opaque, this is a sign that it is nearly cooked. At this point turn the fish over for about 30 seconds, remove the fish from the pan and place on absorbent paper to remove any excess oil. Before plating tear a few of the basil leaves roughly and add them to the olive mixture. Taste one final time before plating, adjust seasoning if necessary. To begin plating, place a bit of the olive mixture in the center of the warmed dinner plates, be sure to have enough olive oil on each plate so that a bit of the oil surrounds the salad. Place a fillet of halibut on top and place the fried basil leaves, opal basil on top of the fish for garnish, and sprinkle with dried fennel. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50968,"Spaghetti With Quick Turkey Chili Kosher salt 2 tablespoons extra-virgin olive oil 4 scallions, sliced, white and green parts separated
2 large cloves garlic, finely chopped 2 tablespoons tomato paste 2 tablespoons chili powder 1 pound ground turkey 2 cups low-sodium chicken broth 1 14-ounce can pinto beans, drained and rinsed 3 tablespoons ketchup Hot sauce, to taste 8 ounces spaghetti
Shredded cheddar cheese and sour cream, for topping (optional) Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.
Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 50969,"Mega Meatball Pizza 1 pizza dough, store bought or from your favorite pizza shop A palm full all-purpose flour or cornmeal Extra-virgin olive oil, for drizzling, plus 2 tablespoons \u2013 2 turns of the pan 2 tablespoons finely chopped rosemary leaves, a couple of sprigs Coarse salt 1 1/2 pounds ground sirloin 1 medium onion, finely chopped 4 to 6 cloves garlic, finely chopped Black pepper 1 (6-ounce) can tomato paste 1/2 cup grated Parmigiano-Reggiano A handful flat-leaf parsley, chopped 1 teaspoon dried oregano 3/4 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated Instructions: Preheat oven to 425 degrees F. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes. Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 50970,"Pear-Gingersnap Cheesecake 8 ounces gingersnaps (about 30 cookies) 4 tablespoons unsalted butter, melted 1 tablespoon packed light brown sugar For the pear: 2 tablespoons unsalted butter 2 firm Bosc pears, peeled and cut into 1/2-inch wedges 1 tablespoon granulated sugar 3 tablespoons molasses For the filling: 2 8-ounce packages Neufchatel cheese, at room temperature 1 1/4 cups granulated sugar 3 large eggs 2 teaspoons pure vanilla extract 2 tablespoons all-purpose flour 1 1/2 cups sour cream Instructions: Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside. Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside. Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute. Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 50971,"Asian Slaw 1 small head green cabbage, shredded 2 cups shredded carrots 6 green onions, chopped 1/2 cup chopped salted peanuts 1/2 cup chopped mint 1/2 cup chopped basil 1 cup finely diced tofu 1/4 cup freshly squeezed lime juice 2 tablespoons fish sauce 1/4 cup soy sauce 2 tablespoons rice wine vinegar 1 tablespoon sugar 1 clove garlic, minced 1 small hot cl (such as serrano or bird cl), minced Instructions: In a large bowl, toss together cabbage, carrots, green onions, peanuts, mint, basil and tofu. To make dressing, combine ingredients in a small bowl. Pour over slaw mixture and toss well. Serve immediately or refrigerate up to 1 hour. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 50972,"Lemon Granita 6 tablespoons sugar 1/3 cup lemon juice 1 teaspoon finely-grated lemon zest Instructions: In a saucepan combine sugar with 1 1/2 cups water; bring just to a boil over medium heat, stirring until sugar dissolves. Remove pan from heat, leave to cool, then refrigerate until cold. Stir in lemon juice and zest. Pour lemon syrup into a square metal cake pan and place in freezer. Freeze 2 hours in all, removing pan from freezer every 30 minutes, stirring and scraping with a metal fork until ice crystals break up. After 2 hours, granita will resemble snow. Scrape into 4 dessert goblets and serve with a spoon and a straw if desired. ","[Prosecco, Sauvignon Blanc, Riesling, Vinho Verde]" 50973,"Sweet Potato Pear Jalapeno Soup 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half Instructions: 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 50974,"Grilled Chicken with Arugula, Black Olives, and Tomatoes 4 boneless, skinless chicken breasts (about 1 1/2 pounds) Extra-virgin olive oil 1 lemon, cut in half Salt Freshly ground black pepper 2 large, ripe tomatoes, cored and diced 1 bunch arugula, stemmed, and torn into small pieces 1/4 cup chopped red onion 1/2 cup pitted black olives Instructions: Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes. Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50975,"Alaskan Cod Misoyaki Fish Burger 6 tablespoons mirin 6 tablespoons sake
2/3 cup sugar
1 cup white miso
Six 6-ounce Alaskan cod fillets, 1-inch thick 2 cups sugar 1 1/2 cups Japanese rice vinegar
1/2 teaspoon salt
1 piece dried kombu or dried kelp
6 cups arugula 2 red radishes, thinly sliced (roughly 18 pieces)
2 tablespoons pickled red ginger (beni shoga)
6 brioche burger buns Instructions: For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers. For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days. For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu. For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing. Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes. For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 50976,"Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives 1 tablespoon olive oil 2 cloves garlic, minced 1/8 teaspoon red pepper flakes 4 tablespoons sun-dried tomatoes, drained and chopped 4 tablespoons kalamata olives, chopped 2 cups chicken stock 1 (10-ounce) box couscous Salt and pepper 1/2 pound feta cheese, crumbled 4 (6-ounce) boneless, skinless chicken breasts Salt and freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 2 cloves garlic, minced 1/2 cup white wine 1/2 lemon, juiced 6 tablespoons julienned sun-dried tomatoes 4 tablespoons roughly chopped kalamata olives 2 tablespoons butter 1/4 pound feta cheese, crumbled, for garnish Instructions: For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.) For the chicken: Preheat oven to 400 degrees F. Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper. Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes. While chicken is baking, make the sauce. For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine. To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 50977,"Endive, Radicchio and Walnut Salad 2 Belgian endives (10 ounces), washed 1 small head radicchio (5 ounces), washed 2 carrots (6 ounces), peeled and shredded (1 1/2 cups) 1/2 cup walnut pieces 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 tablespoons red wine vinegar 3 tablespoons virgin olive oil Instructions: Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl. Combine the dressing ingredients in a small bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well. Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50978,"Heavy Cream Fried Eggs 3 tablespoons heavy cream 5 sprigs fresh thyme 1 clove garlic, grated Pinch crushed red pepper flakes Kosher salt and freshly ground black pepper 2 large eggs Instructions: Add the heavy cream, thyme sprigs, garlic, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper to an 8-inch nonstick skillet. Crack the eggs on top and season with 1/4 teaspoon salt and a few grinds of black pepper. Bring to a simmer over medium-low heat and cook until the cream starts to caramelize around the edges and the egg whites are just set, 3 to 4 minutes. Remove the skillet from the heat and cover with a tight-fitting lid until the yolks are slightly firm but still a bit runny, about 1 minute. Use a spatula to remove the eggs to a plate; discard the thyme sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50979,"Curry Chicken Pot Pies 1 tablespoon vegetable oil 8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust 1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken 1 refrigerated pie crust 1 egg, lightly beaten with 1 tablespoon water
Instructions: Preheat the oven to 400 degrees F. Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine. Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls. Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash. Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50980,"Slow Cooker Filipino-Style Chicken Adobo 1/2 cup cider vinegar or distilled white vinegar 1/3 cup soy sauce
1 tablespoon brown sugar
2 teaspoons whole black peppercorns
10 cloves garlic, peeled and smashed
4 bay leaves
8 boneless, skinless chicken thighs (about 2 pounds)
Steamed white rice, for serving
Pickled cherry peppers, for garnish
2 scallions, thinly sliced Instructions: In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours. Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces. Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions. ","[Malbec, Tempranillo, Garnacha, Barbera]" 50981,"Sunny's Easy 1-2-3 Spice-Rubbed Chicken with Citrus-Honey Glaze 3 to 4 pounds chicken leg quarters, thighs or skin-on bone-in breasts Sunny's 1-2-3 Spice Rub, recipe follows 1/3 cup fresh lime, lemon or orange juice 2 to 3 tablespoons honey
1 teaspoon red chili flakes, optional
3 tablespoons ground cumin 2 tablespoons hot Hungarian paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
2 teaspoons kosher salt
Instructions: For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours. Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours. Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout. Preheat a grill or oven to 350 degrees F. Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes. For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using. Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F. In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50982,"V's Slow-Braised Korean Short Ribs with Caramelized Kimchi Rice and Korean Cabbage Slaw 3/4 cup plus 2 tablespoons canola oil 1/3 cup rice wine vinegar
1/3 cup soy sauce
1 tablespoon plus 1 teaspoon chili-garlic paste
2 cups Bulgogi Marinade, recipe follows 1/3 cup sesame oil
1 tablespoon salt, plus more to taste
12 bone-in flanken short ribs
1/2 head kimchi, optional, recipe follows 1/4 cup butter
4 cups cooked white rice
8 ounces green cabbage, shredded
3 ounces red cabbage, shredded
Sesame seeds, optional 1/2 cup soy sauce 3 tablespoons packed brown sugar
2 tablespoons plus 1 teaspoon sesame oil
3 to 4 cloves garlic, peeled
1 1/4-inch ginger, peeled
2 1/2 green onions, roughly chopped
1/2 sweet onion, outer layer removed
1/2 pear, cored
1/2 apple, cored
2 tablespoons plus 1 teaspoon mirin
3 heads Napa cabbage 2 cups water
2 tablespoons glutinous rice flour (or all-purpose flour if you don't have rice flour)
2 tablespoons brown sugar
1 cup kosher salt
2 tablespoons oyster sauce
4 cloves garlic, peeled
1/2-inch piece ginger, peeled and roughly chopped
1/2 to 1 1/2 cups gochujaro (depending on how spicy you want your kimchi)
1 1/2 cups julienned daikon radish
1 cup julienned green onions
Instructions: For the ribs: Preheat the oven to 400 degrees F. In a medium bowl, whisk together 3/4 cup canola oil, rice wine vinegar, soy sauce and chili-garlic paste to make a vinaigrette. Measure out 1/3 cup of the mixture and set aside, reserving for later. Add Bulgogi Marinade, sesame oil, and salt to the bowl; whisk to combine. Place ribs in a 9-by-13-inch pan, in two even layers. Pour sauce over ribs, shuffling the ribs around to ensure the sauce coats every side of every rib. Cover the pan securely with foil. Bake the ribs until the meat is tender and almost falling off the bone, about 1 hour and 20 minutes. To check ribs for doneness, lift corner of the foil and plastic wrap and use a fork to try to pick up a rib. If the meat is not yet done, replace plastic wrap and foil and place ribs back in oven for an additional 15 minutes. Remove ribs from oven. For the sides: Chop the kimchi into 1/2-inch pieces. Heat a large saute pan over medium-high heat; add the remaining 2 tablespoons canola oil. Add the butter and kimchi to the pan. Stir until the kimchi is caramelized and turns golden brown, about 5 minutes. Add the rice and stir well to combine. Cook until the rice fully absorbs the liquid from the kimchi and the flavors are incorporated, about 5 to 8 minutes. Add salt to taste. Remove from heat. Place the green and red cabbage in a medium bowl. Pour the reserved 1/3 cup vinaigrette over the cabbage and toss to coat. Divide the kimchi rice equally among four plates, placing it in a pile on one side of each plate. Do the same with the cabbage slaw, placing it next to the kimchi rice on each plate. Using a large spatula, gently remove ribs from the pan and place 3 ribs on top of the rice and slaw. Sprinkle with sesame seeds if using. Place soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, onion, pear, apple, and mirin in a blender and blend until pulpy but not liquified. Refrigerate in an airtight container until ready to use. Use a knife to slit the bottom of each cabbage an inch into the base. Set knife aside. With your hands, rip each cabbage in half lengthwise. Submerge the cabbage halves in water for 15 minutes. While cabbage soaks, put the 2 cups water and flour into a pan on the stove on high heat; bring to a boil, stirring constantly. When water reaches a boil, reduce heat to medium and simmer until the liquid coats the spoon, about 10 to 15 minutes. Remove from heat and stir in brown sugar. Set aside to cool. Remove cabbage from water, and shake off any excess water; place cabbage in a large bowl. Sprinkle and massage salt into each individual cabbage leaf. Let sit for 1 hour, turning cabbage every 15 minutes. Pour the cooled flour mixture into a blender. Add the oyster sauce, garlic cloves and ginger; blend until smooth. Pour into a bowl and stir in the gochujaro, daikon radish, and green onions. Rinse the cabbage in the sink to remove salt, and squeeze or shake out any excess water. Rinse bowl and return cabbage to the bowl. Using gloves (repeat: using gloves), massage paste in between each cabbage leaf. After working paste into each half of cabbage, place cabbage into a prepared kimchi vessel and press it down to the bottom as far as it will go. When all the cabbage is in the vessel, add any remaining paste to top of the cabbage. Make sure there is a weight to keep the cabbage below the level of the liquid. Replace lid or close bag, whichever is needed for the type of vessel being used; be sure there is ability for air to escape. Place a baking sheet underneath kimchi vessel before storing it to catch any liquid that may overflow during the fermentation process. Store kimchi container in a dark, out-of-the-way place at room temperature for 24 hours. Check after 12 hours to make sure cabbage is submerged in the liquid; if not, press cabbage down into the liquid. After 24 hours, place kimchi container in the refrigerator. Let kimchi sit for a minimum of 7 days before eating, checking and pressing down every 3 days. The longer the kimchi is allowed to sit and ferment, the stronger the flavor; the sweet spot is around 20 days. Note: There are a variety of vessels you can use to make kimchi. You can use a traditional earthenware jar, food-safe bucket, or even a large bowl or food storage container. Make sure your vessel is large enough to have room at the top for the fermentation process to happen. I suggest a clean black garbage bag as a liner to any container you use so it creates a dark environment, and it\u2019s easy to check because you can unwrap and retie it easily. For your weight, use anything heavy that fits inside the top of the container; I use a brick wrapped in foil. ","[Pinot Noir, Grenache, Tempranillo]" 50983,"Philly Cheesesteaks with Melted Fontina and Sauteed Red Onions 3 tablespoons vegetable oil, plus more as needed 4 medium red onions, sliced into 1/4-inch thick rounds Salt and pepper 2 pounds top round, semi-frozen 1/2-pound fontina cheese, cut into small cubes 4 sub rolls Instructions: Heat 3 tablespoons oil in a nonstick skillet over high heat. Saute the onion slices until wilted and just starting to take on some color, stirring all the while, about 7 minutes. Sprinkle onions with salt while cooking. Slice the top round into very thin slices. Partially freezing the meat enables you to slice it very thinly. Remove the onions from the skillet. Salt and pepper the steak slices and then saute them in the same skillet, in batches until cooked through, about 45 seconds per side. Repeat process for the remaining steak slices, replenishing oil as needed. Meanwhile, melt the cheese cubes in a microwave-safe bowl on low power for a couple minutes or until completely melted. Cut each roll down the middle lengthwise. Fill each roll with a good helping of steak slices and top with the melted cheese and sauteed onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 50984,"Croque Madame 12 slices white sandwich bread Dijon mustard, for spreading Sliced ham, as needed, depending on how thick your ham is (if using thinly sliced deli ham, use about 3 slices per sandwich, or 18 slices total) 4 cups grated Gruyere cheese 3 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups whole milk Pinch grated nutmeg Kosher salt and freshly ground black pepper 6 over-easy fried eggs Instructions: Preheat the oven to 400 degrees F. Assemble the sandwiches on a baking sheet by spreading 6 slices of bread with a scant amount of Dijon mustard. (If you like more Dijon flavor, add more; I like it to be subtle.) Top with the desired amount of ham and sprinkle with about a tablespoon of cheese. Top with the remaining bread slices. In a medium saucepan, heat the butter over medium heat until melted. Stir in the flour, creating a roux, and cook for about 4 minutes. Whisk in the milk and stir until it thickens enough to coat the back of a spoon. Add the nutmeg and 1 cup of Gruyere, and season with salt and pepper. Pour the mixture over the sandwiches. Top the sandwiches with equal amounts of the remaining cheese. Bake for 8 minutes. Turn on the broiler and broil until the sandwiches are golden brown and the cheese is bubbly, about 2 minutes (watch closely!). Top each sandwich with a fried egg and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 50985,"Palmetto Cafe Blue Corn Zucchini Bread Nonstick cooking spray 187 grams (6 2/3 ounces) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 94 grams (3 1/4 ounces) coarse blue cornmeal 283 grams (10 ounces) zucchini 100 grams (3 1/2 ounces) unsalted butter 100 grams (3 1/2 ounces) sugar 2 eggs 121 grams (4 1/4 ounces) buttermilk Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with parchment paper.
Sift the flour, baking powder, baking soda and salt into a medium bowl. Add the cornmeal to the dry mix, and whisk together.
In a separate bowl, use a cheese grater to shred the zucchini.
In a large bowl, microwave the butter until melted. Whisk in the sugar, eggs and buttermilk (in that order), until evenly mixed. Use a rubber spatula to fold in the zucchini.
Sift the dry ingredients into the wet ingredients. Some larger pieces of cornmeal won't fit through the sifter; add those larger pieces after sifting, and fold into the batter.
Pour the batter in the prepared pan and bake until a bamboo skewer inserted in the center comes out clean, about 30 minutes.
Cool the bread for about 15 minutes, then turn out of the loaf pan and set on a wire cooling rack to avoid a soggy bottom. Cool the bread completely, then cut and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50986,"Best Banana Oatmeal Pancakes 1 cup old fashioned oats 1 cup all-purpose flour 1/2 cup brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 2 ounces, 1/4 cup, chopped walnuts 3/4 cup sour cream 3/4 cup whole milk 2 large eggs 1 teaspoon vanilla extract 2 really ripe bananas, mashed up 3/4 cup raisins 1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet Maple syrup or honey, for drizzling Instructions: Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50987,"Salad with White Asparagus and Sherry Vinegar and Olive Oil 1 head lettuce, cleaned 1 Spanish onion, chopped 1 bundle white asparagus, cooked or 1 (16-ounce) can, drained and diced 1 tomato, diced 1 (6-ounce) can corn, drained 1 tablespoon sherry vinegar 3 tablespoons olive oil Instructions: Place the lettuce around the bottom of a large plate. Add all of the remaining ingredients and drizzle the sherry vinegar and olive oil. Season with salt. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 50988,"Straight Up Grapefruit Margaritas 1 to 1 1/2 cups fresh squeezed grapefruit juice (from about 2 large grapefruit) 3/4 cup tequila 1/2 cup Triple Sec 1/2 cup fresh-squeezed lime juice 2 Tbs superfine sugar (plus extra for rim) 4 cups crushed ice Instructions: Run a lime wedge over the rim of each glass and dip in superfine sugar. Shake all ingredients together in martini shaker, strain out the ice, carefully divide the margarita mixture among four glasses and serve. ","[Tequila, Cava, Sauvignon Blanc]" 50989,"Pork Rind Nachos Canola oil, for frying 6 ounces uncooked pork rinds (or pre-cooked store-bought), chopped 8 ounces 80/20 ground beef 3 ounces dry taco seasoning 6 ounces Mexican blend cheese 3 ounces chopped iceberg lettuce 1 ounce diced jalape?os, fresh or canned with seeds 1 ounce diced onions 1 ounce diced tomatoes 2 ounces sour cream 3 ounces salsa Instructions: Turn a deep fryer to 350 degrees F. When the fryer reaches 350 degrees, place a handful of uncooked pork rinds into the hot oil. Allow the rinds to cook and expand in the oil for 3 to 5 minutes. Don\u2019t overcook or the rinds will become tough. (If you don\u2019t have a fryer, you can substitute pre-cooked store-bought pork rinds.) Place the beef into a hot fry pan. Lightly mix the beef with half of the taco seasoning and fry and chop into smaller pieces until the beef is fully cooked. Find a round 9-inch plate and place the lightly crisped pork rinds onto the plate. Sprinkle the rinds with the remaining taco seasoning. Then top the rinds with the cooked and drained taco meat pieces. Put on the Mexican cheese. Place the plate into the microwave for 2 minutes to melt the cheese. Remove the nachos from the microwave and the top with lettuce, jalape?os, onions and tomatoes. Serve with a side of sour cream and your favorite salsa. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50990,"The Best Shrimp Scampi 1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook's Note) Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon crushed red pepper flakes
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice from about 1 lemon
1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
Crusty bread or pasta, for serving
Instructions: Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50991,"Chipotle Corn Salad with Grilled Bacon 6 ears of corn, in the husk 4 slices applewood smoked bacon 2 poblano peppers 2 scallions 1/4 cup diced red bell pepper 1/4 cup diced sweet onion 1/2 cup sour cream 1/2 cup ranch dressing 2 tablespoons fresh lime juice 1 tablespoon ground cumin 1 teaspoon agave syrup 1 chipotle in adobo, minced, plus 1 tablespoon adobo sauce Kosher salt and freshly ground Instructions: Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
Weigh down the ears so they are fully submerged.
Preheat a grill to medium-high.
Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
Whisk together all the dressing ingredients in a medium bowl.
Dress the salad lightly and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50992,"Greens Stuffed Roasted Chicken 2 teaspoons cayenne 2 teaspoons paprika 2 teaspoons salt 2 teaspoons ground black pepper 2 cups raw mustard greens, shredded 1/2 cup thin sliced red onion 1/2 cup diced fresh peaches 1 whole fresh chicken (3 pounds average) 1/2 cup clarified butter Instructions: For the seasoning: Combine the cayenne, paprika, salt and pepper in a bowl, mixing well.
For the chicken: Preheat the oven to 300 degrees F. In a bowl, mix the greens, onions, peaches, 1/4 cup butter and 1 tablespoon of the prepared seasoning, mixing well. Next, open the center cavity of the chicken and stuff it with seasoned greens/fruit mixture. Then drizzle the remaining 1/4 cup butter over the skin of the chicken. Dust with the remaining seasoning.
Roast the chicken for 50 minutes, and then remove from the oven. Raise the oven temperature to 450 degrees F, allow to heat for 10 minutes, and then place the bird back in the oven and finish until skin is crisp, 8 to 10 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before cutting or carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50993,"Chocolate Croissant Bread Pudding Trifle 1 (6-ounce) box butterscotch pudding, cooked according to package directions 4 bananas, sliced 4 snicker bars, chopped fine 1 (12-ounce) container whipped topping Instructions: Let the Chocolate Croissant Bread Pudding cool to room temperature. Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers. 6 chocolate croissants, very coarsely chopped 1 1/4 cups milk 1/2 cup sugar 1 tablespoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 3 large eggs Preheat oven to 350 degrees F. Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes. Bake for 40 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 50994,"Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish Instructions: Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter Sea Bass and Beer Sauce: 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve. Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve. Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F. In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy. Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary. Plate the mashed potatoes, sea bass, and spinach. Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 50995,"Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling 1 small shallot, chopped 1/2 teaspoon coarsely ground fresh black pepper 4 boneless, skinless, chicken breasts, 8 ounces each Kosher salt 6 ounces baby arugula 1 1/2 cups red and yellow pear or cherry tomatoes 1 small red onion, halved and thinly sliced, optional 2 tablespoons red wine vinegar Thinly shaved Parmigiano-Reggiano Instructions: Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish. Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Heat your grill to high. Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through. While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper. Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50996,"Devil's Chocolate Cake Butter and flour, for spring form pan 2 cups pastry flour 3/4 cup cocoa powder 11/2 teaspoons baking soda 1/2 teaspoon salt 1 cup unsalted butter, room temperature 2 cups sugar 4 eggs 1/2 cup plus 2 ounces buttermilk 1/2 cup plus 2 ounces brewed coffee 1 teaspoon vanilla extract Milk Chocolate Ganache, recipe follows Chocolate Ribbon, recipe follows 1 cup heavy cream 1/2 pound milk chocolate, finely chopped 5 ounces semisweet chocolate, melted Instructions: Preheat the oven to 325 degrees F. Butter and flour a 10-inch springform pan. Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition. Combine the buttermilk, coffee and vanilla extract. Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers. Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving. In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*. Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula. Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]

" 50997,"Rice Pilaf with Chorizo Casserole 1 generous pinch saffron threads, about 20 2 cups chicken stock-in-a-box 1 cup water 1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons) Extra-virgin olive oil, for drizzling 1 large Spanish onion, chopped Salt and freshly ground black pepper 1/4 cup drained chopped pimientos or diced piquillo peppers 1 cup frozen peas 1/3 cup dry sherry or 1/2 cup dry white wine 3 tablespoons butter 1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces) 1 cup long-grain white rice 1/2 cup chopped flat-leaf parsley Instructions: Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions. Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo. Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork. Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve. ","[Chardonnay, Rioja, Garnacha, Barbera]

" 50998,"Lobster Avocado Cocktails 1 cup ketchup 2 tablespoons horseradish 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce Dash hot sauce Salt and freshly ground black pepper
1 cup mayonnaise 2 tablespoons capers, minced 2 tablespoons minced cornichons 2 tablespoons chopped fresh parsley 2 lemons, zest and juice
Salt and freshly ground black pepper
3 tablespoons finely chopped red onion 2 tablespoons fresh lime juice Four 1-pound lobsters, cooked, cleaned, cut into 1-inch pieces, reserve 4 claws for garnish 2 large ripe avocados, pitted, peeled and coarsely chopped
3 tablespoons coarsely chopped fresh cilantro Salt and freshly ground black pepper
1 romaine heart, finely shredded, reserve 4 small leaves for garnish 4 lemon wedges, for garnish Instructions: For the cocktail sauce: In a small mixing bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Season with salt and pepper. Refrigerate until ready to use.
For the remoulade: Whisk together the mayonnaise, capers, cornichons, parsley and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Refrigerate until ready to use. For the salad: In a medium mixing bowl, add the onions and lime juice. Let stand for a few minutes. Add the lobster meat, avocados and cilantro. Mix together well and season with salt and pepper.
Divide the shredded romaine lettuce evenly into 4 martini glasses. Place the lobster avocado salad on top of the lettuce. Top with 1 tablespoon of cocktail sauce and remoulade sauce. Garnish with romaine hearts, lobster claws and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50999,"Black and Green Olive Tapenade 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese
1 cup Nicoise olives, pitted 1 cup small green French olives (Picholine), pitted 1/4 cup oven-dried tomatoes, drained, recipe follows 1 tablespoon capers 1 garlic clove 1 anchovy fillet 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh thyme leaves 1/2 tablespoon chopped fresh flat-leaf parsley leaves 1/4 tablespoon chopped fresh oregano leaves 1/4 cup extra virgin olive oil Crostini, recipe follows 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 2 slices bread, preferably sourdough Extra virgin olive oil 1/2 garlic clove Instructions: For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows. Preheat the oven to 250 degrees F.
In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
Yield: 1 1/4 cups Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
Yield: 2 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51000,"Smoky Sirloin Stew with Watercress Dumplings 2 pounds beef sirloin, 1-inch thick, trimmed 2 tablespoons vegetable oil, 2 turns of the pan 4 slices hickory or applewood smoked bacon, chopped 2 medium onions, chopped 2 to 4 ribs celery, chopped 1 bay leaf, fresh or dried 4 sprigs fresh thyme or 1 teaspoon dried 2 tablespoons all-purpose flour 1 cup dry red wine, eyeball it 1 rounded tablespoon spicy brown mustard or grainy Dijon mustard 1 quart beef stock or broth, available on soup aisle in market 1/4 to 1/2 teaspoon liquid smoke flavoring, optional -- for extra smoky stew Salt and pepper 1 cup chopped watercress 1 box biscuit mix, 8 1/2 ounces (recommended: Jiffy Mix brand) prepared to package directions Instructions: Heat a heavy bottomed large, wide pot or pan over high heat. Cut the sirloin into large cubes. Add oil to the pan and heat. Add meat and caramelize for 2 minutes on each side; remove from pan to a shallow dish and cover loosely with foil. Reduce heat to medium high. Add bacon to the pan and brown bacon at edges, rendering fat. Add onions and celery to the pan, bay and thyme. Stir and cook vegetables 5 minutes. Add flour to the pan, stir and cook another minute. Whisk in wine and mustard and scrape up pan drippings. Add stock. Cover and bring liquid to a boil, 1 to 2 minutes. Mix watercress with biscuit mix and add beef stock, (instead of water), according to directions on box. Add meat back to the pan and settle it in so that it is covered with sauce. Season with salt and pepper, to taste. Drop large spoonfuls of watercress biscuit mix into the pan onto the surface of the stew and cover the pan. Cook 8 minutes until dumplings plump. Serve stew with dumplings. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 51001,"Parmesan-Crusted Grilled Cheese Kosher salt 1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces 1/4 cup all-purpose flour
4 cups hot whole milk Freshly cracked black pepper 1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups) 8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce
Eight 1/2-inch thick slices brioche 8 slices American cheese 3 tablespoons chopped fresh basil 4 tablespoons crushed Calabrian hot cl peppers, from jar 8 slices tomato, cut thin (or 4 large slices, depending on how big your tomato is)
2 1/2 cups grated Parmesan Instructions: For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan. Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 2 cups of mac and cheese for the sandwiches. For the grilled cheese: Top all 8 slices of bread with a slice of American cheese. This will act as your glue. Spoon 1/2 cup of the mac and cheese onto four of the slices, sprinkle with some basil, and then add a dollop of the spicy peppers. Top with 1 or 2 tomato slices, and cover with a second slice of bread. In a large nonstick skillet set over medium heat, spread 1/3 cup of the grated Parmesan in an even circle roughly the same size as your bread. Let the Parmesan begin to melt and brown, 2 to 3 minutes. As soon as it gets golden brown, set a sandwich on top of the Parmesan. Cook for 2 minutes more. The Parmesan will adhere to the bread and create a nice crispy crust. Remove the sandwich from the skillet and repeat the same process for the other side of the sandwich. Depending on the size of your pan, you may be able to do two sandwiches at a time. If needed, keep finished sandwiches warm in a 200 degree F oven while the others are cooking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 51002,"Paprika Roast Leg of Lamb with Mint Sauce 1 cup fresh parsley 1 clove garlic 1 teaspoon dijon mustard 1 teaspoon capers Juice of 1/2 lemon 1/2 teaspoon sugar 1/4 teaspoon red pepper flakes Kosher salt 1/2 cup extra-virgin olive oil For the lamb: 3/4 cup extra-virgin olive oil Juice of 2 lemons 10 cloves garlic, grated 3 tablespoons smoked paprika 3 tablespoons ground cumin 2 teaspoons dried oregano 1 teaspoon red pepper flakes Kosher salt and freshly ground pepper 1 6-to-8-pound bone-in leg of lamb, hip bone removed For the mint sauce: 1 cup fresh mint Instructions: Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight. Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving. Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51003,"Jerk Chicken 1/4 cup dark brown sugar 2 tablespoons soy sauce 1 tablespoon fresh thyme leaves
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
6 scallions, roughly chopped
3 cloves garlic 1 habanero or scotch bonnet cl, seeded
Kosher salt
Vegetable oil, for drizzling and oiling the pan 8 pieces mixed chicken thighs and breasts, boneless and skin on
8 pieces mixed chicken thighs and breasts, boneless and skin on Mango Chutney, recipe follows Fresh cilantro leaves, for serving
1/3 cup dark raisins 1/3 cup dark brown sugar
2 tablespoons grated ginger
2 cloves garlic, grated
2 mangos, cut into small dice
1 jalapeno, minced
Kosher salt
1/3 cup white wine vinegar
1 teaspoon turmeric
Instructions: Combine the sugar, soy sauce, thyme, nutmeg, allspice, cinnamon, scallions, garlic, habanero and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up any pieces that cling to the walls to make sure everything is blended evenly. Drizzle veggie oil on the chicken and work the spice rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight. Oil and preheat a grill pan over medium heat. Grill the chicken skin-side down, flipping halfway through, 5 to 8 minutes per side. Serve with the Mango Chutney and cilantro. Mix together the raisins, sugar, ginger, garlic, mangos, jalapenos and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight. Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan, until thickened and thoroughly combined, about 20 minutes. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 51004,"Caponata Mare e Monte 4 friselle (double baked Italian bread) 15 cherry tomatoes, quartered 12 fresh shrimp, cleaned 1/2 cup extra-virgin olive oil, plus more for drizzling Juice and zest of 1 orange
Kosher salt and freshly ground black pepper
6 basil leaves, torn 2 large balls buffalo mozzarella, sliced Instructions: Quickly dunk your friselle in a bowl of water and then transfer to another dry bowl. You don't want them too wet - they should have a little bit of crunch in the center. Add your cherry tomatoes and set aside.
Place the shrimp in a bowl and cover with the olive oil, orange zest and juice, and some salt and pepper. Let marinate 10 minutes. Arrange the shrimp, bread and tomatoes on a serving platter along with the marinade. Add the basil and mozzarella, season with salt and pepper and finish with a drizzle of olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 51005,"Crawfish Etouffee 1 stick unsalted butter 2 tablespoons all-purpose flour 1 cup chopped yellow onions 1/2 cup chopped celery 1/2 cup chopped green bell peppers 1/4 cup chopped green onions 1 tablespoon minced garlic 2 bay leaves 1 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons dry sherry 1 1/2 cups shrimp stock or water 1 pound crawfish tails 2 teaspoons fresh lemon juice 3 tablespoons chopped fresh parsley leaves, plus more for garnish Cooked long grain white rice, accompaniment Instructions: In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes. Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice. Stir in the parsley and remove from the heat. Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51006,"Brisket Melt 1 ounce blended oil 5 large yellow onions, sliced
4 ounces brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 cup brown sugar 1 cup granulated sugar
3/4 cup salt
1/3 cup paprika
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon celery seed
1/2 teaspoon pink salt
8 ounces (2 sticks) butter, softened 1/2 cup grated Parmesan 4 ounces chopped garlic
Two 14-ounce cans tomato paste 2 ounces brown sugar
1 ounce salt
1 tablespoon dry mustard
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
1 cup pineapple juice
1/2 cup apple cider vinegar
4 ounces molasses
2 ounces tamarind paste
1 trimmed brisket 5 cups chicken stock 20 to 24 slices fresh Texas toast 20 to 24 slices Cheddar Instructions: For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved. For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt. For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl. For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours. For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight. Preheat a smoker to 250 degrees F. Smoke brisket until it has a developed crust, 14 to 16 hours. Preheat the oven to 350 degrees F. Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus. Spread garlic Parmesan butter on Texas toast. Toast on a flattop. Melt 2 slices cheese on the other side of half of the toast. Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 51007,"Spinach and Blue Cheese Salad with Sliced Apples and Spiced Caramelized Pecans 1 apple, chilled 1 small lemon, juiced 8 ounces spinach, washed, thoroughly dried, and stemmed 1 small head (about 3 ounces) radicchio, cut into chiffonade 5 ounces blue cheese, crumbled Kosher salt and freshly ground white pepper 1/2 cup Spago House Dressing, recipe follows 1 1/2 cups Spiced Caramelized Pecans, recipe follows 2 large shallots, minced (1 heaping tablespoon) 1 tablespoon Dijon mustard 2 tablespoons zinfandel vinegar 2 tablespoons sherry wine vinegar 1/2 cup olive oil 1/2 cup vegetable oil Salt and freshly ground white pepper 3 cups peanut oil 2 cups pecan halves 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1 cup sifted confectioners' sugar Instructions: Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning, to taste.
To serve, divide the salad among 4 plates and sprinkle the pecans around each salad. In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/4 cups
Recipe courtesy Wolfgang Puck, \Adventures in the Kitchen, Random House, 1991 In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
Yield: 2 cups
Recipe courtesy Wolfgang Puck, \Pizza, Pasta & More!,\ Random House, 2000 ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 51008,"Tie-Dye Wreath Spritz Cookies 2 sticks (1 cup) unsalted butter, at room temperature 2/3 cup sugar 1/4 teaspoon almond extract 1/4 teaspoon pure vanilla extract 1 large egg 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon kosher salt 1/4 cup red sprinkles Green gel food coloring, such as leaf green, for coloring the dough Instructions: Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
Remove a quarter of the dough (about 1/2 cup) to a flour-dusted surface and reserve. Add the sprinkles to the dough left in the mixer and mix on low until just combined. Remove the dough to a flour-dusted surface and gently fold until it comes together.
Add the reserved dough back to the mixer bowl and add enough green gel food coloring to color it a vibrant green like a wreath, about 6 drops. Mix on low until the dough is completely green. Remove to a flour-dusted surface and fold with your hands until it comes together.
Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51009,"Sweet Corn and Roasted Red Pepper Arugula Salad 1/4 cup raw whole almonds 1/2 teaspoon ground cumin
5 tablespoons olive oil
3 ears corn, shucked, kernels removed
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1/2 jalape?o or Fresno cl, seeded and minced
Kosher salt and freshly ground black pepper
2 cups arugula (about 5 ounces) 8 ounces jarred roasted red peppers, drained and thinly sliced
Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool. Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes. Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, cl, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine. Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 51010,"Milk Chocolate Tassies 1 stick unsalted butter, at room temperature 2 ounces cream cheese, at room temperature 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1/4 teaspoon salt 1 large egg 1 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour 8 ounces milk chocolate, finely chopped Nonstick cooking spray 3 to 4 tablespoons heavy cream Candy-coated chocolates, for topping Instructions: Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour. Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes. Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely. Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 51011,"Lentil and Split Pea Dip with Roasted Garlic Naan 1 head roasted garlic 1/4 cup extra-virgin olive oil 1 teaspoon ground cumin Pinch cayenne pepper 1 teaspoon lemon zest Salt and freshly ground black pepper 4 pieces naan 1/4 cup chopped fresh cilantro or parsley leaves Lentil and Split Pea Dip, recipe follows 1 cup dried lentils, picked over 1 cup split peas, picked over 1/3 cup plus 3 tablespoons olive oil 1 cup chopped red onion 2 tablespoons chopped garlic 2 teaspoons turmeric 2 teaspoons ground cumin 1 cup (packed) fresh cilantro leaves 2 tablespoons fresh lemon juice 1 teaspoon chili powder Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F.
Squeeze pulp from head of roasted garlic into a small food processor. Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth. Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes. Remove from the oven and sprinkle with cilantro or parsley. Cut into pieces and serve warm with the Lentil and Split Pea Dip. Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is soft. Add turmeric and cumin and cook 30 seconds. Transfer mixture to a food processor. Add cooked lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to a medium bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51012,"Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts 2 bunches green pencil asparagus 2/3 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup grated Pecorino-Romano, plus extra for garnish
Zest and juice of 1 lemon
1/2 cup toasted pine nuts Instructions: Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill. Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes. Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion. Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 51013,"Savory Bread Pudding with Sausage and Mushrooms Nonstick cooking spray 1 tablespoon canola oil 1 (8-ounce) package sliced white mushrooms 1/2 pound sweet Italian sausage, removed from casing 4 eggs 2 cups milk 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 baguette, day old, cubed Instructions: Spray a 12 cup muffin tin with nonstick cooking spray and set aside. Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through. In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid. Preheat the oven to 325 degrees F. Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve. Reserve 3 puddings for the Round 2 Recipe, Savory Bread Pudding Bites with Apple Mustard Sauce. Use the leftovers from this recipe to make Savory Bread Pudding Bites with Apple Mustard Sauce . ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 51014,"Cinnamon Roll Milkshake 4 scoops premium vanilla ice cream 1 package instant pudding, prepared according to directions 1 cup milk 3 heaping spoonfuls caramel ice cream topping Cinnamon and Sugar, recipe follows Cream Cheese Icing, recipe follows Cinnamon stick 3 tablespoons sugar 2 teaspoons ground cinnamon 1 (8-ounce) package cream cheese 1 stick butter 3 3/4 cups powdered sugar 1 teaspoon vanilla extract Instructions: In a blender, mix together the ice cream, pudding, milk, and caramel. Add the cinnamon/sugar mixture (leaving a little left over). Blend until combined. Top with a dollop of cream cheese icing, sprinkle with a little cinnamon/sugar over the whole shake. Garnish with a cinnamon stick. Combine both ingredients in a small bowl. Beat together ingredients with an electric mixer until smooth and incorporated. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 51015,"Pecan Crusted Duck Confit and Wilted Spinach Salad 1 cup finely chopped bulk andouille sausage 1 tablespoon minced garlic 1/4 cup finely chopped yellow onions 2 tablespoons minced shallots 4 duck confit legs 6 tablespoons balsamic vinegar 1/2 cup olive oil, plus more for frying duck legs 8 cups fresh spinach, cleaned, stemmed and firmly packed 1 cup julienne red onions Salt and black pepper 1 cup roasted pecans 1 1/2 cups all-purpose flour 2 teaspoons Essence, recipe follows 1 egg beaten with 1 tablespoon milk 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 hot saute pan, render the andouille for 1 minute. Add the shallots, garlic, and yellow onions. Saute until soft, 2 to 3 minutes. Remove from heat and add the balsamic vinegar. Transfer to a mixing bowl and whisk in 1/2 cup of the olive oil. Season with salt and pepper, to taste. In a food processor, combine the pecans and 1/2 cup of the flour. Pulse until finely ground; be careful not to overprocess or the mixture will become a paste. Season with the Essence. Preheat the oven to 400 degrees F. In a shallow bowl, season the remaining flour with salt and pepper. Season the egg wash and duck legs with salt and pepper. Dredge the legs in the seasoned flour. Dip each leg in the egg wash, letting the excess egg wash drip off. Dredge the legs in the pecan-flour mixture, coating the leg completely. In a large saute pan, heat enough olive oil to come 1/3-inch up the sides of the pan. When the oil is hot, lay each leg into the hot oil. Pan-fry the legs until golden brown, about 3 minutes on each side. Remove the pan from the heat and transfer the legs briefly to a paper towel-lined plate to blot any excess oil. Transfer legs to a small baking sheet. Place the baking sheet in the oven and cook the duck legs until heated through, 6 to 8 minutes. In a large mixing bowl, combine the spinach and red onions and toss with the vinaigrette. Season with salt and pepper. Mound the greens in the center of 4 plates. Lay 1 leg on top of each serving of greens. Garnish with black pepper. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51016,"Wild Striped Bass en Papillote 6 teaspoons unsalted butter, softened 1/2 pound Swiss chard, cleaned and roughly chopped 2 cups sliced zucchini 2 cups sliced asparagus 1/2 cup corn kernels 12 button mushrooms, cleaned and quartered 4 (7-ounce) skinless fillets of wild striped bass Kosher salt Freshly ground black pepper 1/2 cup chopped parsley leaves 1/4 cup chopped tarragon leaves 2 medium shallots, very finely chopped 1 garlic clove, very finely chopped 1/4 cup dry white wine Lemon wedges, to serve Instructions: Preheat the oven to 350 degrees F. Fold 4 large square sheets of parchment paper in half. Starting at the fold, cut out a large half heart shape. Open the paper flat on a surface with the point of the heart towards you. Butter the centers of each heart lightly with a teaspoon of the butter. Divide the Swiss chard into 4 portions. Place a pile onto each heart, centering it on 1 side of the heart, towards the crease. Top each with 1/4 of the zucchini, asparagus, corn, and mushrooms. Season the fish well with salt and pepper and place a fillet on top of each pile of vegetables. Place 1 teaspoon of butter on each fillet and sprinkle each with some of the parsley, tarragon, shallots, and garlic. Drizzle a little white wine over each. Fold the paper over to cover the fish. Starting at the top of the heart, tightly fold over the edges, overlapping each time, all the way to the point, until it is sealed. Tuck under the last fold to keep it closed. Butter the tops of the packets with the remaining butter. Place the packages onto a baking sheet and put them into the oven for 15 minutes. To serve, put the papillotes onto plates and unfold them at the table. (Be careful of the hot steam.) Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51017,"I-Scream Cones 6 sugar wafer ice cream cones 1/2 cup mini chocolate chips 2 to 3 pints of some of the new, funky flavors out there Very hot water Instructions: Place chips in the bottoms of cones to plug up the drip-prone hole at the bottom. Let the ice cream rest 15 minutes at room temperature to soften or soften in microwave 10 seconds on high for each pint. Place the ice cream scoop in very hot water for a couple of minutes. Scoop the ice cream into cones and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 51018,"Kicked-Up Jambalaya 1/4 cup olive oil 1 pound medium shrimp, peeled and deveined Creole seasoning, recipe follows 1 chicken, cut into 8 pieces 1 1/2 pounds andouille sausage, cut into 1/2-inch cubes 2 cups chopped onion 1 cup chopped celery 1 cup chopped bell pepper 2 tablespoons minced garlic 3 bay leaves 1/4 teaspoon cayenne pepper 1 1/2 tablespoons chopped thyme leaves 1 cup chopped tomatoes 6 cups water 2 cups rice Salt and pepper 1 cup chopped green onions 1/2 cup chopped parsley 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 large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving. Combine all ingredients thoroughly.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 51019,"Blueberry-Pecan Pancake Mix 1 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup dried blueberries 1/2 cup finely chopped pecans, toasted (see Tip) 3 tablespoons light brown sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt Instructions: To Make Ahead: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months. Recipe Description: Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch. Recipe Ingredients: Recipe Steps: Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl. To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake. Recipe Tips & Notes:

1. Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Recipe Nutrition: Per serving: 259 calories; 10 g fat (1 g saturated fat, 6 g mono unsaturated fat); 54 mg cholesterol; 35 g carbohydrates; 8 g protein; 3 g fiber; 356 mg sodium; 109 mg potassium 2 Carbohydrate Servings Exchanges: 2 starch, 2 fat ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 51020,"Green cl and Cheddar Cornbread 1 box your favorite cornbread mix 1 green cl, roasted, skinned, seeded and diced 1 cup grated Cheddar Instructions: Mix the cornbread batter according to the recipe on the box. Stir in the green chiles and half of the Cheddar. Pour the cornbread mixture into a greased baking dish or Dutch oven and bake the cornbread according to package directions until golden brown. Remove from the oven and sprinkle immediately with the remaining Cheddar. Let rest 5 minutes before slicing and serving. ","[Rioja, Tempranillo, Garnacha]" 51021,"Pan Seared Grouper with Tropical Salsa 2 cups cubed mango 2 cups cubed pineapple 2 cups cubed papaya 1 cup diced roasted peppers 1 bunch diced cilantro leaves 2 limes, juiced 2 tablespoons diced jalapenos 2 tablespoons olive oil 8 to 10 ounces grouper fillet per person Cajun spice, for coating Mixed greens, for serving Instructions: To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper. To make the grouper: In a cast iron frying pan, heat olive oil until smoking. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.

• Cook's Note: This recipe also works well with flounder and other types of fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51022,"Quinoa Tabbouleh 2 cups quinoa 1/4 cup chopped mint leaves 1/4 cup chopped cilantro leaves 1/2 cup fresh lemon juice 1/2 cup diced cucumbers 1/2 cup diced tomato 1 teaspoon finely chopped jalapeno pepper 2 tablespoons extra-virgin olive oil Instructions: Rinse quinoa under cold running water and cook according to package directions. Let cool. Add the remaining ingredients and mix to combine. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 51023,"Top Notch Top Round Chimichangas 1 tablespoon chili powder 1 teaspoon cayenne pepper 1 tablespoon granulated garlic 1 tablespoon all-purpose flour 2 tablespoons canola oil 3 pounds boneless beef rump, trimmed and cut into 1-inch cubes 2 yellow onions, chopped 3 teaspoons seeded and minced jalapenos 2 tablespoons chopped garlic 2 1/4 cups beef broth, plus extra if necessary 1/4 cup red wine vinegar 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can black beans, drained and rinsed 1/4 cup lime juice (about 3 limes) 1/2 cup chopped fresh cilantro leaves 4 to 6 cups corn oil 10 (11-inch) flour tortillas, steamed 2 1/2 cups shredded pepper jack cheese 2 cups shredded iceberg lettuce 3/4 cup salsa 1 cup sour cream 1/2 cup seeded and diced tomatoes 1 avocado, diced Instructions: In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool. Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked. To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 51024,"Brussels Sprout and Bacon Hash 12 ounces thick-cut bacon 1/2 yellow onion, coarsely chopped
  Kosher salt and freshly ground black pepper 12 ounces Brussels sprouts, shredded
  Juice of 1/2 lemon
  Hot sauce, for serving, optional
  Instructions: In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet. Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51025,"Thanksgiving Leftovers Hand Pies One 14.1-ounce package store-bought pie crust All-purpose flour, for dusting 1/4 cup leftover mashed sweet potatoes 1/2 cup leftover stuffing 1/2 cup 1/4-inch diced leftover roasted turkey 1/4 cup leftover cranberry sauce, plus more for dipping 1 large egg 1 teaspoon whole milk Leftover gravy, for dipping Instructions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Roll out the pie crusts with a rolling pin on a lightly floured surface to 1/8 inch thick. Cut out rounds of dough with a 4 1/2-inch round biscuit cutter and transfer them to the prepared baking sheet. Gather and reroll the scraps if necessary; you should have a total of 12 rounds.
  Spread 1 teaspoon sweet potato in an even layer over half of each round, leaving a 1/4-inch border around the edge. Top each with 2 teaspoons stuffing, then 2 teaspoons turkey, and finally 1 teaspoon cranberry sauce. (You may redistribute some of the filling among the rounds so all the piles are even.) Whisk together the egg and milk in a small bowl to make an egg wash. Brush the egg wash around the edges of each dough round. Fold over each dough round to cover the filling, creating 12 half-moon shapes. With your fingers, press the edges together to seal, and then press with a fork to seal securely.
  Brush the top of each hand pie with the remaining egg wash. Make 3 small slits with a small paring knife on the top of each pie to let the steam escape. Bake until the dough is cooked through and golden brown, about 30 minutes. Serve warm with extra cranberry sauce and gravy on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51026,"Bone-In Beef Tenderloin with Vanilla Potatoes and Piquillo Crab Sauce 4 tablespoons butter 4 shallots, chopped 1/2 cup dry white wine 1 tablespoon thyme, chopped 1 vanilla bean, seedless and cut lengthwise 1 cup heavy whipping cream Salt 5 Yukon gold potatoes, sliced in 1/4 inch pieces ans boiled until tender 6 cipollini onions, peeled and cooked until tender 2 tablespoons olive oil 4 shallots, chopped 4 tablespoons white wine 2 tablespoons lemon juice 2 tablespoons smoked paprika 1 cup piquillo Spanish roasted peppers 2 tablespoons butter 1/2 cup crabmeat, cleaned of all shells Beef Tenderloin: 6 (8 to 10-ounce) bone in beef tenderloins 2 tablespoons vegetable oil Salt and freshly ground black pepper Instructions: To make the vanilla potatoes: In a medium saucepan, heat 2 tablespoons of butter until melted. Then add shallots and cook for about 3 to 4 minutes, or until soft. Pour in the white wine and deglaze the pan. Next, add the thyme and vanilla. Bring to a boil and continue boiling for 4 to 5 minutes or until the liquid is reduced by half of its volume. Add the cream and bring back up to a boil. Once at a boil, reduce the heat to medium-low and simmer for 4 to 6 minutes, or until the mixture thickens. Remove from the heat, season with salt and cool. Blend the cream mixture in a blender and strain through a fine mesh strainer, and then set aside. In a saute pan, over medium heat, melt 2 tablespoons of butter. Add the cooked potatoes and cipollini onions and cook for 2 to 3 minutes, or until warm. Add the cream mixture and cook for another 3 to 4 minutes so that the potatoes and onions get coated with cream. Set aside until ready to serve. To make the Piquillo Crab Sauce: In a medium saucepan, heat the olive oil over medium-high heat. Add the shallots and cook until softened, about 2 to 3 minutes. Pour the white wine and lemon juice into the pan and stir to combine. Lower the heat to medium and add the smoked paprika and heavy whipping cream. Cook for 1 minute and then add the piquillo peppers, cooking for 1 minute more. Remove the pan from the heat, letting it cool briefly, and then pour mixture into a blender. Blend the red pepper mixture on low, then increasing to high, until smooth. Season the mixture with salt and then pour into a clean saucepan over medium heat and add the butter, gently stirring to combine. Add the crabmeat and cook for 1 to 2 minutes, or until the crabmeat is heated through. Reduce heat to low and simmer sauce until ready to serve. To make the beef tenderloin: Preheat an oven to 350 degrees F. Place the beef tenderloin steaks on a clean work surface. Pat dry and then season with salt and freshly ground black pepper. In a large, oven-proof saute pan or skillet, add 2 tablespoons vegetable oil and heat over medium-high heat. When the oil shimmers, add the tenderloins and sear on 1 side, about 2 to 3 minutes. Flip steaks to cook on the second side and then immediately place the skillet in the oven to finish cooking, about 4 minutes more. To serve, spoon a portion of the Vanilla Potatoes on the center of a plate. Place a tenderloin steak on top of the potatoes and then spoon a portion of the Piquillo Crab Sauce on top of the steak. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 51027,"Garlicky, Lemony Kale 2 tablespoons olive oil 3 cloves garlic, finely chopped
  1 bunch kale, stems removed, cut into 1-inch pieces
  1/2 cup slivered almonds 1 lemon, halved 1/4 cup shaved pecorino Romano Instructions: Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes. Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes. Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes. Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51028,"Melt-in-Your-Mouth Braised and Barbecued Chicken 2 tablespoons vegetable oil 8 bone-in chicken thighs, skinned (about 2 pounds) 1/2 cup orange juice 1/2 cup pineapple juice 1 tablespoon cornstarch 1/3 cup soy sauce 1/3 cup firmly packed light brown sugar 2 tablespoons minced fresh ginger 3 tablespoons cider vinegar 3 tablespoons ketchup 1/2 teaspoon dried crushed red pepper 2 garlic cloves, minced 2 regular-size bags quick-cooking rice, uncooked 1/4 cup chopped green onion, green tops only Instructions: Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once. Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside. Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. Prepare rice according to package directions. Keep warm. Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens. Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51029,"Orange Butter Zest of 1 large navel orange, finely chopped 1/4 cup sugar 1/2 cup unsalted butter, at room temperature 1/4 cup freshly squeezed orange juice 1 1/2 tablespoons CuraHao or other orange liqueur Instructions: In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51030,"Hamburger Dogs 1 1/4 pounds ground beef 1 packet meatloaf seasoning (recommended: Schilling?s Meatloaf Seasoning Packet) 2 tablespoons ketchup 1/4 cup bread crumbs 1 egg Hot dog buns Relish and chopped onion, for garnish Instructions: Preheat grill to medium-high heat. In a large bowl, combine ground beef, seasoning packet, ketchup, bread crumbs, and egg. Mix until just combined; do not overmix. Shape into hot dog forms. Grill for approximately 8 to 10 minutes. Serve on hot dog buns with more ketchup, relish, and chopped onions. ","[Cabernet Sauvignon, Zinfandel, Merlot, Pinot Noir]" 51031,"Wild Mushroom Risotto 2 quarts chicken stock 8 ounces sliced crimini mushrooms 1 ounce dried mushrooms, such as morels, porcini, or black trumpets, or an assortment Coarse salt and freshly ground white pepper to taste 5 tablespoons unsalted butter 1 pound assorted wild mushrooms, such as chanterelle, hedgehog, pleurote, and black trumpet, cleaned and sliced Coarse salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 2 shallots, peeled and minced 2 cloves garlic, peeled and minced 1 pound rice, preferably vialone nano or arborio 1 teaspoon chopped fresh thyme leaves 1/2 cup dry white wine 1/4 cup freshly grated Parmesan cheese, or more to taste Instructions: To make mushroom broth: In a stockpot, combine the stock, crimini mushrooms, and dried mushrooms. Bring to a boil over high heat, reduce the heat, and simmer, covered, for about 30 minutes, until the flavors have infused. Strain through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible. Discard the solids. Return the strained stock to the pot, cover, season with salt and pepper, and keep at a simmer over low heat. To make risotto: In a large saute pan, heat 1 tablespoon of the butter over high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, for 1 to 2 minutes, or until the mushrooms have softened. Set aside. In a large stockpot, heat 2 more tablespoons of the butter and the olive oil over medium-high heat until the butter melts. Saute the shallots for 1 to 2 minutes, until softened. Add the garlic and cook for about 2 minutes longer. Add the rice and cook, stirring with a wooden spoon, for 7 to 10 minutes, until it turns milky white and opaque, and begins to stick to the bottom of the pan. Add the thyme and continue stirring. Add the wine and stir for about 2 minutes, until nearly absorbed. Ladle about 1 cup of the simmering stock into the rice. Cook for about 2 minutes, stirring often, until the stock is almost completely absorbed. Add more stock, a cup at a time, stirring gently, until the broth is absorbed by the rice before adding the next cup. After about 15 minutes, begin tasting the rice. At this point, add the stock judiciously. The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time. Stir in the sauteed mushrooms, the Parmesan, and the remaining 2 tablespoons of butter. Season with salt and pepper, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51032,"Charoset 6 cups peeled, cored and grated Granny Smith apples 2 lemons, juiced 1 cup roughly chopped walnuts 1 cup golden raisins 1/2 cup honey 1 teaspoon cinnamon 1/4 cup kosher for Passover sweet red wine Instructions: In a large bowl combine all of the ingredients. Serve. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 51033,"Farfalle with Broccoli 1 pound farfalle pasta 2 heads broccoli, trimmed to florets (about 4 cups) 1/4 cup extra-virgin olive oil 4 tablespoons butter 3 garlic cloves, chopped 5 anchovy fillets, diced 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 51034,"Rib-Eye Steaks with Porcini Rub 1/4 cup dried porcini mushrooms, broken up 2 tablespoons kosher salt 2 tablespoons whole black peppercorns 2 tablespoons granulated sugar 1 tablespoon granulated garlic or minced garlic 1 tablespoon red pepper flakes Three 1 1/2-inch-thick rib-eye steaks Olive oil, for the pan 6 ounces baby arugula Juice of one lemon Oven-Dried Tomatoes, recipe follows Balsamic vinegar, for drizzling 1 pint cherry tomatoes, sliced in half Olive oil Kosher salt and freshly ground black pepper Crushed red pepper flakes, optional Instructions: For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up. Place the mixture on a sheet pan and coat all sides of the steaks with the rub. Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad. For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise. Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving. Preheat the oven to 300 degrees F. Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 51035,"Frozen Chocolate Hazelnut Parfait 4 ounces gianduja (preferably Callebaut), chopped 5 large egg yolks 1/2 cup sugar 2 tablespoons Tia Maria or other coffee-flavored liqueur 1 teaspoon vanilla 4 ounces hazelnuts, toasted and coarsely chopped 2 cups well-chilled heavy cream Raspberries, for garnish chocolate sauce, for garnish Instructions: Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.; Merlot, L'Ecole No. 41, Columbia Valley, 1996 Fume Blanc, The Hogue Cellars, Columbia Valley, 1998 Merlot, Columbia Crest, Columbia Valley, 1997 Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997 Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert) ","[Merlot, Fume Blanc, Cabernet Sauvignon]" 51036,"Sweet Pea Dip 4 cups shelled peas Kosher salt 2 cups fresh sheep's milk ricotta cheese Zest of 1 lemon 1 cup grated Parmesan cheese 1/4 cup fresh mint leaves Freshly ground black pepper 1/4 cup extra-virgin olive oil Serving suggestion: Serve with grilled bread. Instructions: Add the peas to a well salted, large pot of boiling water. Make sure there is way more water than peas, and enough salt for it to taste like the ocean. Boil the peas for about 30 seconds. Remove the peas to an ice bath.
  To a food processor, add the ricotta, lemon zest, Parmesan, and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together, you want to keep a little texture and not make it totally smooth.
  Spoon the mixture into a serving bowl, crack some black pepper over the top and drizzle with extra-virgin olive oil. Serve the pea dip with grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 51037,"Cast Iron Steak Filets with Roasted Shallots 2 tablespoons olive oil 2 large shallots 2 large cloves garlic Four 6-ounce beef filets, room temperature
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  4 tablespoons canola oil
  Kosher salt and freshly ground black pepper
  Instructions: Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop. Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes. Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 51038,"Gus's Kitchen Sink Frittata Croissant Sandwich AKA Croissata 8 slices bacon, chopped 8 ounces bulk Italian sausage, chopped or crumbled
  12 large eggs
  3 tablespoons half-and-half
  1 cup cubed Asiago cheese (1/2-inch) 1 cup cubed provolone (1/2-inch) Kosher salt and freshly cracked black pepper
  4 fresh croissants, halved and lightly toasted
  Giardiniera Chive Cream Cheese, recipe follows 1 Roma tomato, thinly sliced
  1/4 cup regular or hot giardiniera 1 cup cream cheese, at room temperature
  1 tablespoon minced fresh chives
  1 teaspoon honey
  Kosher salt and freshly ground black pepper Instructions: Adjust an oven rack to the middle position and set the oven to broil on high. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Set aside. Add the sausage to the skillet and cook, breaking it up, until well browned, about 6 minutes. Add the sausage to the bacon, leaving behind the pork fat in the skillet. In a bowl, whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat and cook over medium heat, stirring with a rubber spatula, scraping and tilting the skillet to slide the egg mixture around the skillet, until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Add the cooked meats and cheeses and season with salt and pepper. Use a spatula and press the ingredients into the eggs. Place the skillet in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Let the frittata rest for about 5 minutes before slicing. Slide the frittata on a cutting board and cut into wedges roughly the size of each croissant. Schmear the cut side of each croissant half with Giardiniera Chive Cream Cheese. Lay a couple of tomato slices right on there. Place a big wedge of frittata on each croissant. Close up and eat! Using a fork or small mesh sieve, drain the giardiniera from the jar and let most of its oil drip back into the jar. Place the drained giardiniera into a bowl with the softened cream cheese, chives and honey. Season with salt and pepper. Whisk vigorously until light and smooth. Season to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51039,"The Wicked Hot Burger 1/4 cup paprika 3 tablespoons garlic powder
  3 tablespoons salt
  2 tablespoons onion powder
  1 tablespoon ground mustard
  1 tablespoon ground black pepper
  1/2 teaspoon cayenne pepper
  2 cups mayonnaise 1/2 cup ketchup
  2 tablespoons sweet relish
  3/4 teaspoon black pepper
  3/4 teaspoon salt
  3/4 teaspoon sugar
  3/4 teaspoon white vinegar
  1/4 medium white onion, chopped fine
  3 ounces jalapenos, finely chopped 3 ounces dill pickles, roughly chopped
  2 ounces cooked bacon, roughly chopped
  1 1/2 ounces red onion, 1/4-inch dice
  3 ounces jalapeno 2 ounces habanero
  1 quart ketchup
  1/2 cup brown sugar
  1/2 cup Worcestershire sauce 1/2 cup cider vinegar
  1/4 cup molasses
  2 tablespoons BBQ seasoning
  1/4 tablespoon cayenne pepper
  1 teaspoon ground black pepper
  2 pounds 80/20 certified Angus ground beef 4 buns, at least 4 1/2 inches around
  2 ounces butter 4 ounces sliced pickled jalapenos
  8 slices Cheddar 1 to 2 ounces prepared horseradish sauce
  1 head lettuce, shredded
  4 ounces fried jalapenos, such as French's Instructions: For the spice rub: Place paprika, garlic powder, salt, onion powder, ground mustard, black pepper and cayenne in a small bowl and whisk until everything is mixed thoroughly. For the Thousand Island dressing: Combine the mayo and ketchup in a medium bowl and mix with a spoon thoroughly until blended. Add the relish, pepper, salt, sugar, vinegar and onion and mix until well blended. Refrigerate for 2 hours. For the hot mess mix: Combine the jalapenos, pickles, bacon and onion in a medium bowl. Fold in 1 1/2 cups Thousand Island dressing until it becomes a thick, spreadable mixture. For the pigferno BBQ sauce: Grind up the jalapeno and habanero in a food processor. Combine in a saucepot with the ketchup, brown sugar, Worcestershire, vinegar, molasses, BBQ seasoning, cayenne and black pepper and bring to a slow boil over medium-high heat, then reduce the heat to low and simmer until the sauce becomes dark in color and thickens, 15 to 20 minutes. Let cool. For the wicked hot burger: Add 1/2 tablespoon spice rub to the beef in a medium bowl and mix thoroughly. Prepare four 8-ounce patties. Toast the buns with a light spread of butter. Cook the patties in a hot skillet to preferred doneness (medium-rare is recommended). Warm up the sliced pickled jalapenos on the grill or in a fry pan for about 30 seconds, then place them atop the cooked patties. Melt Cheddar over top of the jalapenos. Spread horseradish sauce on the bottom buns and add some shredded lettuce. Add the patties on top of the lettuce. Spoon on about 2 tablespoons of hot mess per burger. Spoon on or use a squeeze bottle to dollop 1 to 1 1/2 tablespoons pigferno BBQ sauce on each burger. Sprinkle the crispy jalapenos over the top to add some crunch. ","[Cabernet Sauvignon, Syrah, Zinfandel, Malbec]" 51040,"Strawberry Mousse: Mousse de Fraises 2 1/2 tablespoons powdered gelatin or 5 sheets gelatin 1/2 pound fresh strawberries, stems removed, plus extra, for garnish 1 lemon, juiced 2/3 cup powdered sugar 1 cup heavy whipping cream Instructions: If using sheet gelatin, soak the sheets in cold water for 15 minutes. Puree the strawberries in a food processor. Drain through a fine strainer to eliminate the seeds. Heat the lemon juice and dissolve the powdered gelatin into it. Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice. Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly. Cool the mixture completely until it thickens. Whip the cream and gently fold into the strawberry mixture. Pour into a lightly buttered mold and refrigerate for at least 3 hours. Remove from mold, and garnish with cleaned and sweetened sliced strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51041,"Skillet Taco Bake 1 tablespoon olive oil 1 yellow onion, chopped
  1 red bell pepper, chopped
  1 poblano pepper, chopped
  1 1/2 pounds ground turkey or chicken
  2 tablespoons chili powder
  1 teaspoon kosher salt
  1/2 teaspoon garlic powder
  1/2 teaspoon onion powder
  1/2 teaspoon dried oregano
  1/2 teaspoon ground cumin
  1/2 teaspoon crushed red pepper flakes
  1/2 teaspoon paprika
  1/4 teaspoon ground cayenne
  One 14.5-ounce can fire-roasted tomatoes
  1 cup frozen corn kernels
  1/2 cup cooked black beans, drained and rinsed
  1 1/2 cups Mexican-blend shredded cheese
  1 ripe avocado, pitted, peeled and sliced 5 scallions, white and light green parts only, sliced on the diagonal
  3 to 4 tablespoons chopped fresh cilantro
  Tortilla chips, for serving
  Instructions: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, red pepper and poblano and cook until softened, about 5 minutes. Add the ground turkey and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 10 minutes. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine. Add the fire-roasted tomatoes, corn and black beans and bring to a simmer, then reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes. Sprinkle the cheese over the top of the skillet, then cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat. Serve right from the skillet with garnishes of avocado, scallions and cilantro and with tortilla chips alongside. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 51042,"How to Make Caramel Corn | Caramel Corn 1/2 cup honey 4 tablespoons unsalted butter 1 tablespoon molasses 1 teaspoon pure vanilla extract 1/2 teaspoon salt 10 cups popped popcorn Instructions: Preheat the oven to 300. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes. Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet. Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.
  ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 51043,"Guava and Papaya Mimosas 1 cup guava nectar, chilled 1 cup papaya nectar, chilled
  Juice of 1 lime 1 bottle sparkling wine, chilled
  Diced guava or papaya, optional
  Instructions: Divide the guava and papaya nectars among 4 chilled champagne flutes or coupes. Stir well. Stir about 1 teaspoon of the lime juice into each glass. Top off the glasses with sparkling wine and garnish with diced fruit if desired. Serve immediately. ","[Prosecco, Cava, Sparkling Shiraz]" 51044,"Lemon Rice 2 1/2 tablespoons vegetable oil 1/2 teaspoon mustard seeds Pinch fenugreek seeds 1 teaspoon split chana dal (also called Bengal gram lentils) 1 teaspoon split black gram (also called urad dal or black lentil) 4 tablespoons roasted peanuts, out of their shells 2 to 3 dried red chiles, left whole 10 curry leaves,* torn in half 1 rounded teaspoon chopped fresh ginger 1/4 teaspoon ground turmeric Kosher salt 3 tablespoon fresh lemon juice, or to taste 12 ounces freshly cooked basmati rice Instructions: Heat the vegetable oil in a large nonstick frying pan. Add the mustard seeds, fenugreek seeds, chana dal, black gram, and the chiles, and stir-fry until lightly browned.
  Add the peanuts, chiles, curry leaves, ginger, ground turmeric, and salt, to taste, and cook for about 40 seconds. Stir in the lemon juice, and cook for another minute before adding the cooked rice. Stir-fry the ingredients to heat through, being careful not to break up the rice grains too much.
  To serve the rice, divide the mixture between warm serving plates. ","[Chenin Blanc, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 51045,"Edible Birthday Cake Cookie Dough 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup sugar 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1 1/2 cups all-purpose flour, toasted (see above) 1/4 cup milk 1/4 cup white chocolate chips 1/4 cup sprinkles Instructions: Beat the butter, sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the white chocolate chips and sprinkles. Refrigerate at least 1 hour or overnight. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 51046,"Honey-Ginger Pork with Carrots and Apples 2 1-pound pork tenderloins Salt and pepper 1 tablespoon olive oil ? cup apple juice 3 tablespoons honey 2 teaspoons fresh ginger root, grated 3 carrots, cut into 1/4-inch slices 1 large or 2 small apples, cored and cut into 1/4-inch slices Instructions: Season pork with salt and pepper. Warm oil in large skillet with lid over medium-high heat; add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to a plate and set aside. Return skillet to medium heat and add apple juice, honey and ginger, scraping up any browned bits on the bottom of the skillet. Stir in carrots. Return pork to skillet, nestling it into carrots. Reduce to simmer, cover and cook 5 minutes. Add the apples, cover, and continue to cook until the internal temperature of the pork reaches between 145°F (medium rare) and 160°F (medium) and the carrots and apple are tender, about 5 minutes. Remove the pork from the skillet and let rest 5 minutes. Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples and pan sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51047,"Limoncello Macerated Strawberries with Mascarpone and Pistachios 1 pint strawberries, hulled, sliced or quartered 3 tablespoons sugar or more if needed 1/4 cup limoncello 1 1/2 cups mascarpone 1/2 vanilla bean, seeds scraped 1 tablespoon honey 1/2 cup cold heavy cream, lightly whipped Pistachios, toasted and coarsely chopped Mint sprigs, for garnish Instructions: Combine the strawberries, sugar and limoncello in a medium bowl and let macerate for 30 minutes, stirring occasionally. Combine the mascarpone, vanilla bean seeds and heavy cream in a large bowl and whisk until light and fluffy. Divide the cream among 4 bowls or goblets, top with some of the berries and the juices and sprinkle with pistachios. Garnish with mint sprigs and serve. ","[Prosecco, Moscato, Vin Santo, Riesling]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh her" 51048,"Truffles 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona) 8 ounces heavy cream, scalded cocoa powder caramelized hazelnuts crunchy pearls rainbow sprinkles crushed toasted almonds Instructions: Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. Refrigerate until firm. Remove the chilled ganache from the refrigerator. Scoop out little amounts onto a parchment or waxed paper-lined baking sheet. Chill in the refrigerator for about 10 minutes. Immediately roll out each scoop into golf ball-sized pieces. Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 51049,"Italian Lemon Sandwich Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 1/2 cup sugar 1 teaspoon finely grated lemon zest 2 large egg yolks 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1/4 cup whole milk 1/4 cup lemon curd 3/4 cup white candy melts (about 4 ounces) 3 tablespoons vegetable shortening Red, white and green nonpareils, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350?. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolks and vanilla and almond extracts and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until combined, then slowly add the milk and beat until just combined. Transfer the dough to a piping bag fitted with a 1/2-inch open star tip. Pipe 1 3/4-inch logs about 2 inches apart on the prepared pans. (You will have leftover dough.) Bake, switching the pans halfway through, until the cookies are golden around the edges, 18 to 24 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
Pipe the remaining dough onto one of the used parchment-lined baking sheets and bake only 15 to 20 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
Sandwich a thin layer of lemon curd between the cookies (1/2 teaspoon each). Microwave the candy melts and shortening in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Dip the cookies partway in the candy melts, letting the excess drip off. Return to the racks and top with nonpareils. Let set, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51050,"Sugar Plum Cake Pops 2 tablespoons butter 2 1/2 cups miniature marshmallows 3 cups puffed rice cereal 1 teaspoon lemon zest 8 ounces white chocolate pieces or white coating chocolate 1/4 cup colored decorating sugar or sprinkles Special equipment: 1 dozen 5-inch lollipop sticks Instructions: In a large pot over medium-low heat, melt the butter. Add the marshmallows, stirring to coat with the butter. Continue to stir and cook until the marshmallows have completely melted. Remove from the heat and stir in the rice cereal and lemon zest. Mix until the cereal is completely coated. Using a scant 1/4 cup measure, roll the rice and marshmallow mixture into golf ball-size balls. Be sure to compress the cereal mixture tightly. Skewer a lollipop stick through the center of the ball. Repeat with remaining mixture and sticks. Melt the chocolate over a double boiler. Dip each cake pop into the melted chocolate. Remove and allow any excess to drip off, spinning slightly, to coat completely. Stick the pops into a piece of floral foam or a bowl full of rice to stand upright so that the chocolate can set up slightly. Let sit 5 minutes. Dip the top half of each pop into the sprinkles. Place the sticks back in the foam or rice and place in the refrigerator to set up completely, or allow to set for several hours at room temperature. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 51051,"Festive Punch 5 limes, zested into ribbons 1 cup pomegranate seeds
Water, distilled if possible, for filling the ice cube molds Four 12-ounce bottles hard lemonade, chilled 2 liters ginger ale, chilled
2 quarts pink lemonade, chilled
Instructions: Add the zest and pomegranate seeds to 2 Christmas tree ice cube molds, fill with water and freeze until solid, at least 4 hours. Mix together the hard lemonade, ginger ale and pink lemonade in a large pitcher. Add the Christmas tree ice cubes to individual glasses and pour the punch over top. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 51052,"Creme Caramel 1/2 pound granulated sugar 2 cups milk 1/2 lemon, zested 1/2 teaspoon vanilla extract 1 1/2 drops yellow food coloring 4 eggs Instructions: In a large heavy saucepan, combine all but 1/2 cup of the sugar with 2 cups of water and bring to a boil over high heat. Reduce the heat to medium and simmer, without stirring, until thick and amber in color. When caramelized, remove from the heat and divide among 6 individual crme caramel cups or ramekins. Let caramel cool to room temperature. Preheat the oven to 350 degrees F. In a medium bowl, combine the remaining 1/2 cup sugar, milk, lemon zest, vanilla, food coloring, and eggs, and mix very well. Pour this mixture into the cups or ramekins; fill each until nearly full. Place the creme caramel cups into a large baking dish. Make a water bath by adding water to the dish so that it comes about halfway up the sides of the cups. Bake for 45 minutes. Carefully remove from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51053,"Tasting Room Pie 1 pound veal shoulder, cubed 1 pound pork shoulder, cubed 1 medium onion, in large chunks 1 medium carrot, in large chunks 1 stalk celery, in large chunks Freshly ground salt, to taste Freshly ground pepper, to taste 3 cups red wine 7 ounces butter, cubed, chilled 3 cups pastry flour, sifted 2 eggs 2 eggshells-full cold water Clarified butter 1 clove garlic, bruised 8 ounces mushrooms, sliced 1 orange, zested 1 lemon, juiced Bouquet garni (1 bay leaf, 3-inch stalk celery, 1/2 teaspoon thyme, 6 peppercorns, parsley - tied up in a cheesecloth pouch or bound together with kitchen twine) Instructions: Mix together veal, pork, onion, carrot, celery, salt and pepper in a bowl. Pour red wine over this, cover with plastic wrap and marinade in cool spot on countertop overnight, or refrigerate. For pastry: In medium bowl, cut butter into flour, then add 1 egg and mix thoroughly. Add cold water and combine well. Set aside until needed. Beat second egg with a pinch of salt. Strain marinade from meat and reserve. Set aside vegetables and dry meat thoroughly with towel. Heat large pan with clarified butter on high heat and brown meat pieces. Cover meat with vegetables and simmer over low heat, stirring constantly for a few minutes. Heat clarified butter in another pan and add garlic, mushrooms, orange peel, and lemon juice. Add bouquet garni and simmer. Then add wine marinade. Roll pastry to fit across top of casserole dish. Preheat oven to 375 degrees F. Pour meat mixture into casserole and add mushrooms and wine, discarding peel, bouquet garni, and garlic clove. Cover with pastry and crimp edges to seal. Decorate with pastry leaves and poke a steam vent in center of crust. Brush pastry with beaten egg and bake for 90 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51054,"Crepe Quiche Lorraine 2 teaspoons butter 1/2 cup yellow onion, sliced 4 strips cooked bacon, crumbled 8 eggs 12 ounces milk 1 teaspoon kosher salt 1 teaspoon fresh cracked pepper 6 ounces cheddar, shredded 6 savory crepes, recipe follows 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter 1/4 teaspoon salt 1/4 cup chopped herbs, spinach, or sun-dried tomatoes Butter, for coating the pan Instructions: Preheat the oven to 350 degrees F. In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper. In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly into the cups. Pour the egg mixture into each cup so that all of the quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely set. In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51055,"30-Minute Turkey Chili 3 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 5 cloves garlic, chopped 1 tablespoon kosher salt 2 teaspoons chili powder 1 teaspoon dried oregano 1 tablespoon tomato paste 1 chipotle cl en adobo, coarsely chopped, with 1 tablespoon sauce 1 pound ground turkey or 12 ounces soy crumbles One 12-ounce Mexican lager-style beer One 14 1/2-ounce can whole peeled tomatoes, with their juice One 15 1/2-ounce can kidney beans, rinsed and drained Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips Instructions: Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle cl and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 51056,"The Mauro Family Sunday Gravy 1 cup milk 4 slices white bread, torn into little pieces
Kosher salt and freshly ground black pepper 1 cup grated Pecorino Romano cheese 1 cup fresh parsley leaves, chopped
3 large eggs
2 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 tablespoon olive oil 1 pound hot Italian sausage links
1 medium onion, finely chopped (about 1 cup)
2 teaspoons dry Italian seasoning
4 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1/3 cup dry red wine, such as Chianti or merlot
Kosher salt and freshly ground black pepper
Three 28-ounce cans crushed tomatoes
2 pounds pork neck bones
1/4 cup roughly chopped fresh basil
Instructions: For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs. For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat. Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper. Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate. Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.) Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving. Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera. ","[Barolo, Barbaresco, Brunello di Montalcino, Valpolicella]" 51057,"Apple Crostata 10 tablespoons butter, cut up 2 cups flour 1/2 teaspoon salt 1/2 cup plus 4 tablespoons sugar 1 egg yolk 1/2 cup creme fraiche 4 to 5 Granny Smith apples, peeled and cored and sliced into eighths 1 teaspoon cinnamon 2 tablespoons cream Instructions: In a mixer with the paddle attachment, mix 8 tablespoons of the butter, flour, salt, and 2 tablespoons of the sugar until sandy. In a separate bowl, blend the egg yolk and the creme fraiche. Add the blended egg yolk and creme fraiche to the flour mixture and mix until barely combined. Form into a disk and chill. Meanwhile toss the sliced apples with 1/2 cup of the sugar and cinnamon. Roll out the dough to a 1/8-inch thickness on a floured surface and cut out 8-inch disks or 1 large round disk and place on a parchment lined sheet pan. Place the apples in the center of the dough, leaving a 2-inch flap of dough around the edge. Fold over the flap onto the apples, forming a rustic, uneven rim around the crostada. (The apples should NOT be completely covered with the dough.) Dot with the remaining 2 tablespoons of butter. Brush the edge with the cream and sprinkle with the remaining 2 tablespoons of sugar. Bake in a preheated oven 350 for 25 to 35 minutes, until light golden brown and apples are tender. Let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51058,"Shaved Asparagus Salad 1 orange 1 bunch thick green asparagus (1 pound), trimmed and thinly sliced on the bias
4 ounces Pecorino Romano cheese, diced 2 tablespoons chopped chives 2 teaspoons white wine vinegar 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
2 tablespoons toasted hazelnuts, whole or coarsely chopped Instructions: Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 51059,"Cute Steak 1 filet mignon (1/4 pound) 1 tablespoon olive oil 1/2 teaspoon salt black pepper 1/2 teaspoon dried rosemary 1/4 teaspoon dried chili flakes 1/4 teaspoon celery seed Instructions: Combine the olive oil, salt, pepper, rosemary, chili, and celery seed in a shallow dish and smear the filet mignon with the spiced ointment. Marinate for 10 minutes at room temperature. On medium-high heat, pan-sear the steak for 4 minutes on its first side, then 3 minutes on its second side; you should hear a hot sizzle all the way. Transfer to the bottom rack of an oven for 3-5 minutes depending on the thickness of your steak and desired doneness. This last step is the most important: let your meat rest for at least 5 minutes so the juices can redistribute. ","[Malbec, Cabernet Sauvignon, Syrah, Zinfandel]" 51060,"Grilled Kansas City Smothered BBQ Chicken 4 boneless skinless chicken breasts pounded to 1/2-inch thickness 2 cups Kansas City BBQ sauce, divided (see below for recipe) 1/3 cup white mushrooms, sliced 1/2 medium onion, thinly sliced 8 slices provolone cheese Fresh cilantro or parsley (optional) Reynolds Wrap? Non-Stick Foil 1 cup ketchup 1/2 cup brown sugar 1/4 cup yellow mustard 1/4 cup apple cider vinegar 1/4 cup Worcestershire sauce 2 tablespoons honey 2 tablespoons dark molasses 2 teaspoons chili powder 2 teaspoons garlic powder 1 teaspoon liquid smoke 1 teaspoon onion powder 1 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1/2 teaspoon black pepper Instructions: Whisk together all sauce ingredients in a medium sauce pan. Bring to a boil, reduce to simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature. Reserve 1/2 cup of sauce and pour remaining sauce in a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes. Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap? Non-Stick Foil on the grill. Use tongs to transfer one chicken breast to each foil square. Discard marinade. Brush each chicken breast with some of the remaining BBQ sauce. Top with sliced mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or meat thermometer reads 170 degrees F. Unwrap foil packets and place two slices of provolone cheese over the top of each chicken breast so that the cheese is lying on top of the mushrooms and onions. Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted. Garnish with fresh parsley or cilantro and serve. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 51061,"Chocolate-Hazelnut Dipped Fruit 1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks 2 medium bananas, peeled and cut into 16 1/2-inch slices 16 (1/2 cup) seedless red grapes 1/2 cup heavy cream 2 cups (12 ounces) semisweet chocolate chips 1 teaspoon vegetable oil 1 cup chopped hazelnuts, toasted* see Cook's Note Instructions: Special equipment: 16 (4-inch) skewers or toothpicks Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers. In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl. Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 51062,"Tri-Tip Steak with Tomato Romesco 1 tri-tip steak, about 2 to 2 1/2-pounds, or other 2-inch-thick steak Salt and freshly ground black pepper 1 cup cherry tomatoes 2 tablespoons almonds, shelled 3 cloves garlic, lightly crushed 1 jalapeno pepper, seeded and chopped, optional 1 to 2 tablespoons sherry or red wine vinegar 1/3 cup olive oil 1/2 teaspoon pimenton or other chili powder, optional Instructions: Preheat the oven to 500 degrees F. Generously season both sides of steak with salt and pepper. Put a large cast-iron skillet over high heat. When it is very hot, add the steak to one side of the pan and tomatoes, almonds, garlic, and jalapenos, if using to the other. Sear the steak for 3 to 5 minutes, stirring the tomato mixture once or twice. Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven. If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in the oven. Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees F when steak is medium-rare). Transfer the steak to a plate and let it rest for 5 to 10 minutes. While the steak is cooking or resting, add the vinegar and olive oil to the tomato mixture in a food processor, and season with salt, pepper and pimenton or chili powder, if using. Process the mixture, adding more olive oil or vinegar as you like, until the mixture reaches the desired consistency. Sauce should still be a little crunchy from almonds. Slice steak thinly, against the grain. Serve with sauce. Wine suggestion for this recipe: Merlot ","[Merlot, Tempranillo, Garnacha, Pinot Noir]" 51063,"Egg and Potato Sandwiches 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 medium russet potato, peeled and cut into 1/2-inch cubes 1 large Italian frying pepper (Cubanelle), seeded and thinly sliced 1 medium onion, thinly sliced Kosher salt 6 large eggs 4 cups baby arugula 2 teaspoons red wine vinegar 4 seeded semolina rolls, split and toasted 4 slices sharp provolone cheese (optional) Instructions: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and beginning to soften, 4 to 5 minutes. Add the sliced pepper and onion and season with salt. Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes. Remove from the heat.
Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51064,"Jeweled Divinity Butter, for the pan 2 1/2 cups granulated sugar
3/4 cup light corn syrup
2 large egg whites
1 tablespoon vanilla extract
1 1/2 cups gummy candies, such as Dots or Jujubes Instructions: Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper. Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer. Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes. Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay. Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 51065,"Grilled Scallops with Orange-Scented Quinoa 1 1/2 cups quinoa Zest of 1 large orange Kosher salt Vegetable-oil cooking spray Eighteen 1 1/2-to-2-inch scallops (about 1 1/2 pounds), tough muscle removed 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1/4 cup fresh orange juice (about 1 large orange) 2 tablespoons fresh lemon juice Kosher salt and freshly ground pepper One 15-ounce can garbanzo beans, drained and rinsed 1/3 cup chopped fresh flat-leaf parsley Instructions: For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes. For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side. For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51066,"Frosted Sugar Cookies | Copycat Lofthouse Cookies 3 cups cake flour, plus more for dusting (see Cook's Note) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup sour cream 2 teaspoons pure vanilla extract 1 large egg 2 cups confectioners' sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons heavy cream 1/2 teaspoon pure vanilla extract Light pink gel food coloring, for coloring the frosting Confetti sprinkles, for decorating Instructions: For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
Frost the cookies with the frosting and sprinkle with confetti sprinkles.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51067,"Lasagna Bolognese 1 cup dried porcini mushrooms 10 ounces white button mushrooms 2 carrots, cut into 4 pieces 2 stalks celery, cut into 4 pieces 2 cloves garlic 1 cup fresh parsley 1 6-ounce piece prosciutto, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 pound ground beef chuck 1 pound ground pork 2 cups dry white wine 4 tablespoons unsalted butter 1 large onion, chopped 1 teaspoon chopped fresh rosemary 2 bay leaves Kosher salt 5 tablespoons tomato paste 1/2 cup cognac or brandy 1 28-ounce can whole San Marzano tomatoes 12 tablespoons unsalted butter 1/2 cup plus 1 tablespoon all-purpose flour 1 1/2 teaspoons grated nutmeg Kosher salt and freshly ground pepper 6 cups whole milk Kosher salt 1 1/2 pounds fresh lasagna sheets 2 tablespoons unsalted butter, softened 3/4 pound parmesan, grated (2 to 3 cups) 1 pound fresh mozzarella or fontina, grated (4 to 5 cups) Instructions: Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid. Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped. Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat. Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes. Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely. Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes. Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel. Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife. Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 51068,"Mom's Sloppy Joe 1/8 cup canola oil 8 ounces red onion, diced into 1/2-inch pieces 6 ounces red bell pepper, seeded and diced into 1/2-inch pieces 1/2 jalapeno pepper, seeded and minced 8 ounces ground beef 8 ounces ground Kurobuta (Berkshire) pork 1 tablespoon minced garlic 3/4 cup tomato sauce 3 ounces tomato paste 1/8 cup red wine vinegar 1/8 cup dry red wine 1/8 cup Worcestershire sauce 1 1/2 tablespoons packed brown sugar 1/2 tablespoon paprika 1/2 tablespoon kosher salt 1/2 tablespoon fresh ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon dry mustard Sesame burger buns, toasted, for serving Instructions: Over medium heat in a thick bottomed saucepan, combine the oil, red onions, bell peppers and jalapenos. Cook until softened. Add the ground beef and pork. Cook through, breaking the meat into small chunks as it browns. Add the garlic and cook for 5 minutes. Drain any excess fat as necessary. Add the tomato sauce, tomato paste, vinegar, wine, Worcestershire, sugar, paprika, salt, black pepper, cayenne, cumin and mustard. Reduce the heat and simmer until the sauce thickens, about 30 minutes.
Serve on toasted sesame buns. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 51069,"Baked Corn Empanaditas 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt 3 tablespoons olive oil 1 medium onion, finely chopped 1 clove garlic, minced 1 jalapeno pepper, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 large tomato, peeled, seeded and finely diced 1/2 pound potatoes, cooked and cut into 1/4inch dice 2 cups fresh corn kernels (about 5 ears) 1/2 bunch chopped Italian parsley 1/2 cup grated Anejo cheese 1 egg white 2 tablespoons water 1/2 teaspoon coarse salt Instructions: Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use. Heat the oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin, salt and pepper and saute 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool. Divide the dough into 24 golfball size pieces, moistening your hands with water to prevent sticking if necessary. Flatten balls to 3 inch disks. Place a heaping teaspoon of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the half moons are formed. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for about 2530 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 51070,"Fig Tart with Bacon and Blue Cheese 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed Flour, for dusting 3/4 to 1 cup store-bought fig jam 4 strips thick-cut bacon, cut crosswise into 1/2-inch pieces 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 teaspoon whole-grain mustard 4 to 6 cups arugula Kosher salt and freshly cracked black pepper 2 ounces blue cheese, crumbled (about 1/2 cup) 6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices (optional depending on season) Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Roll the puff pastry out on a floured work surface to a rectangle about 12-by-10 1/2 -inches. Transfer the pastry to the prepared baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well; this will prevent the dough from rising as it cooks. Spread the fig jam evenly over the pastry, leaving a small border around the edge of the pastry. Bake until the pastry is golden brown and the border is puffed, 20 to 25 minutes.
In the meantime, cook the bacon in a saute pan over medium heat, stirring frequently, until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain.
In a mixing bowl, add the olive oil then whisk in the vinegar and mustard. Add the arugula to the bowl and toss to fully coat. Season with salt and pepper.
Remove the tart from the oven and allow to cool. Finish by topping the tart with the arugula and sprinkling it with the crisped bacon, blue cheese and the fresh figs if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 51071,"Roasted Broccoli Salad 1/4 cup olive oil 2 bunches broccoli, florets separated 1 small red onion, halved and thinly sliced Kosher salt and freshly ground black pepper
4 slices thick-cut bacon
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons whole milk
1 teaspoon granulated sugar
1 teaspoon paprika
3 tablespoons chopped fresh parsley
Instructions: Preheat the oven to 425 degrees F. Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl. Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside. For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together. Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley. To make ahead, assemble the salad, cover and refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51072,"Beet and Walnut Salad 1/2 cup chopped walnuts 1 heart romaine lettuce, chopped 1 can 14 ounces sliced beets, drained and chopped 4 radishes, chopped 1/2 small red onion, chopped 2 ribs celery, chopped 2 tablespoons black cherry, seedless raspberry or apricot preserved 2 tablespoons vinegar, eyeball it 1 teaspoon poppy seeds, optional 3 tablespoons extra-virgin olive oil Salt and pepper Instructions: Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool. Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51073,"Dino Ribs 2 tablespoons garlic powder 2 tablespoons onion powder
2 tablespoons brown sugar
1 tablespoon table salt
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon black pepper
One 3-rib piece uncut beef back ribs or short rib plate (see Cook's Note) Oil, for oiling the grill Instructions: In a small bowl, mix together the garlic powder, onion powder, brown sugar, salt, chili powder, cumin and black pepper. Rub into the meat all over and let sit uncovered in the refrigerator for at least 2 hours, preferably overnight. Remove the rib and let it come to room temperature. Prepare grill for cooking over indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium or off, to maintain the grill at about 250 degrees F. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Lightly oil the grill grates. Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole on the side of a foot-powered prehistoric car. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 51074,"Crowd-Sourced Mashed Potatoes 3 pounds Yukon Gold potatoes, peeled and cut into large chunks Kosher salt 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature 1/2 cup milk, warmed 1/2 cup sour cream Freshly ground pepper Chopped fresh chives, for topping Instructions: Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 12 to 15 minutes. Drain well and return the potatoes to the pot. Add the butter to the potatoes and mash with a potato masher or fork until well combined. Add the milk and sour cream and stir well; season with salt and pepper. Transfer the mashed potatoes to a bowl and top with chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 51075,"Seared Scallops over Micro Greens with Orange Tarragon Vinaigrette with Butter Poached Lobster 1 cup fresh orange juice 1 big sprig fresh tarragon 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 teaspoon finely chopped garlic 1/2 cup grapeseed oil Salt and freshly ground black pepper
Salt and freshly ground black pepper 1/2 cup granulated sugar 1/2 cup apple cider vinegar Salt 1/2 fresh mango 2 tablespoons white vinegar 2 lobster tails 1 1/2 cups unsalted butter 1 clove garlic, minced 1 shallot, minced Salt 1 clove garlic 8 slices baguette, sliced diagonally about 1/4-inch thick 1 tablespoon extra-virgin olive oil 1 tablespoon herbes de Provence Salt 4 large scallops Salt and freshly ground black pepper Salt and freshly ground black pepper
Grapeseed oil 1 1/2 cups microgreens 8 whole fresh chives Instructions: For the vinaigrette: In a small pot, add the orange juice and tarragon sprig. Bring to a boil, then reduce to a simmer and reduce the juice by half. When reduced, remove the tarragon sprig, and chill the juice in the refrigerator. When cooled, add the white wine vinegar, Dijon mustard, garlic and a pinch each of salt and pepper. Whisk together. Slowly drizzle the grapeseed oil while whisking until you get an equal balance of oil to juice. Taste, then adjust the seasoning if necessary. Put aside.
For the gastrique: In a small pot, add the sugar, apple cider vinegar and some salt. Bring to a boil, then reduce to a simmer. Add the mango, and simmer for 15 minutes. Use an immersion blender, blender or even a hand mixer to blend well. Then strain through a fine mesh sieve. (If you don't have a fine sieve, you can use a regular strainer lined with cheese cloth or a clean dish towel.) You want to remove any little bits of mango that the blender missed. Put in the refrigerator to cool. For the lobster: Bring a pot of water to a boil and add the white vinegar. Drop in the lobster tails and simmer them until they just begin to turn bright orange/red. Let cool and remove the lobster meat from the shell. Chop the meat into pieces, just smaller than bite size.
Heat a medium skillet over medium heat and add 1 tablespoon of the butter. Add the garlic and shallots. Saute until translucent. Add the remaining butter and melt. Add a good pinch of salt. Add the lobster and stir to coat with the butter. Simmer for 1 minute. Remove the pan from the heat and keep warm.
For the crostini: Preheat the oven broiler. Cut a clove of garlic in half, and rub both sides of the bread with the cut sides of the garlic. Brush one side of the bread with olive oil, and sprinkle very lightly with herbes de Provence and salt. (If you don't have HDP, you can use a mixture of dried thyme, basil, rosemary, marjoram, sage, savory and fennel seeds, or any one of those herbs you happen to have.) Lay the bread on a cookie sheet and reserve.
To assemble: Start with the scallops. Pat your scallops dry with paper towels. They MUST be dry in order to get a nice sear and crust on the outside. (If you don't, you'll have a scallop just steeping in its own liquid, getting mushy, with no color, sear or flavor.)
With a paring knife, score the top of the scallops with a crisscross. You want to just score the outer layer, 1/16-inch deep. Sprinkle the scallops with salt and pepper. In a scorching hot pan with grapeseed oil, put your scallops in scored-side down. Grapeseed oil has a very high smoke point, which allows you to cook at higher temperatures for longer before it starts to smoke and burn.
The scallops will tell you when it's ok to lift them and take a peek at your sear. When you're able to pick the scallops up with no resistance at all, you can then take a peek to see if you're ready to flip it. You want a nice rich golden brown color on your scallop. Once you've achieved the proper color, flip your scallops and remove the pan from the heat.
Put your crostini in the oven to toast.
Add the vinaigrette to your greens a little at a time. You want to just cover the greens with the vinaigrette, we don't want to drown it. Think light.
Now on each serving plate, place a silver-dollar-size portion of the dressed micro greens in the center of the plate. Take a teaspoon of the mango gastrique, and put it on the plate in front of the greens. Then with the back side of the spoon, run it through the middle of the sauce. Take 3 or 4 pieces of the lobster, blot them on a paper towel, then place them in the center of your gastrique schmear. Place your scallop on top of your micro greens. Place 2 crostinis off to the side of the scallop. Then cross 2 whole chives over each plate and you're done. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51076,"Marinated Salumi Sandwich 1/2 cup raw almonds 1 small clove garlic 1 1/2 cups fresh basil leaves
1/4 cup freshly grated Parmigiano-Reggiano 1 teaspoon lemon zest (1 lemon) 1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt 1 large loaf ciabatta bread, halved horizonally 4 ounces thinly sliced hot coppa or other spicy salumi
4 ounces thinly sliced finocchiona One 12-ounce ball lightly salted fresh mozzarella, sliced or torn
2 cups baby arugula
1 1/2 tablespoons lemon juice (1/2 lemon) 1 tablespoon extra-virgin olive oil
1 small bulb fennel, thinly sliced Instructions: For the pesto: Place the almonds and garlic in the bowl of a food processor. Pulse to coarsely chop. Add the basil, cheese and lemon zest, and pulse to combine. Add the olive oil and salt and puree until a smooth paste forms. For the sandwich: Open the loaf of bread and pull out some of the excess bread from the inside, leaving a slightly hollowed out loaf of bread. Spread the pesto evenly over the inside of both sides of the bread. Layer the coppa, finocchiona and mozzarella on the bottom half of the bread. In a small bowl, toss together the arugula, lemon juice, oil and fennel. Top the meats and cheese with the salad. Top with the remaining half of the bread and press together. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight before slicing and serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 51077,"Golden Goodness Bars 1 cup of flour 3/4 cup sugar 1/2 teaspoon baking powder 2 cups of puffed square rice cereal 1 stick of butter cut up into pieces 3 eggs beaten 3 tablespoons four 1/2 teaspoon baking powder 1 orange, zested 1/3 cup of Jose Cuervo Authentic Margarita Instructions: Preheat oven to 350 degrees

1. Butter a 9x9 square baking pan.
2. In a food processor, place the flour, sugar, baking powder, and cereal and pulse to combine into coarse crumbs.
3. Add the butter a little at a time and pulse again until it forms wet coarse crumbs. Make sure not to over process.
4. Press the crumb mixture evenly and firmly on the bottom of the buttered pan, and bake for 12-15 minutes or until golden.
5. In a medium bowl whisk all the ingredients for the topping together. And pour them into the hot crust.
6. Then return the pan back into the 350 degree oven and cook for another 12-15 minutes more. The top should be set, but not browned.
7. Let cool, cut into bars and sprinkle with confectionary sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51078,"Jimmy's Wrigleyville Grill San Antonio Italian Beef 5 pounds top round beef with cap on 2 tablespoons granulated garlic
   2 tablespoons dried oregano 2 tablespoons freshly ground black pepper
   1 tablespoon fennel seed
   4 tablespoons kosher salt
   4 cups beef stock 4 bay leaves
   12 French rolls
   Chicago-style giardiniera peppers or roasted bell peppers, for serving Instructions: Preheat oven to 350 degrees F. Rub beef with garlic, oregano, black pepper and fennel. Sprinkle with salt. Put beef in a deep pan and add the stock to the bottom of the pan along with the bay leaves. Place in the oven and roast for 2 hours, or until the center of the beef reaches 135 to 140 degrees F. Remove from the oven; let sit at room temperature 30 minutes. Refrigerate the beef in the pan for 3 hours, or until the center of beef is cold. Remove the pan from the refrigerator. Slice the beef paper thin. Reheat the pan juices and strain them. Add the sliced beef to the hot \au jus\ (pan sauce). Dip each roll in the au jus, open them slightly and fill with beef and peppers. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 51079,"Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise 4 tablespoons clarified unsalted butter 1 medium onion, thinly sliced 4 strips smoked bacon, cooked until crisp and then crumbled or diced 2 1/2 pounds red-skinned potatoes, peeled 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 tablespoon chopped fresh parsley leaves Instructions: Preheat the oven to 450 degrees F. Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside. With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well. Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes. To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up. Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside. Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51080,"Fire Broiled Trout 1 (8 to 10-inch) whole trout 3 tablespoons olive oil 2 teaspoons seasoned salt 2 teaspoons lemon pepper 4 tablespoons butter 1 onion, sliced Parsley, thyme or spinach, for garnish Instructions: Start fire in pit, make sure fire is hot, and let burn down to glowing coals. Place cooking grid or grate 6 inches above heat. Wash trout thoroughly with cold water. Remove head from trout and burn in fire pit. Tear off a large piece of aluminum foil and place on work surface. Pour olive oil to cover mid-section of foil. Place fish on top of oil. Sprinkle seasoned salt and lemon pepper on the top and inside of the trout cavity. Insert butter and sliced onions into the trout cavity. Tightly wrap foil around the trout so that no area is exposed. Place foil-wrapped trout onto cooking grid. Cook on each side for 10 minutes or until internal temperature is 120 degrees F. Remove from cooking grid and garnish with parsley, thyme or spinach. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51081,"Turnip Gratin 2 pounds turnips 3 cups heavy cream
   2 thyme sprigs
   1 head garlic, cut in half along the equator
   1/4 teaspoon freshly grated nutmeg
   Salt and pepper to taste
   1 1/2 cups shredded white Cheddar cheese
   Parsley leaves, for garnish
   Instructions: Thinly slice the turnips using a mandoline. Set aside. For the custard: In a medium saucepan over medium low heat, combine cream, thyme, garlic, nutmeg, and salt and pepper. Bring to just below a simmer and cook until thickened slightly, 6 to 8 minutes. To assemble: Preheat the oven to 375 degrees F. In a 2-quart baking dish, add a thin layer of custard to cover the bottom. Then add a layer of turnips followed by a layer of cheese. Repeat the process of layering until all of the ingredients are used up, making 3 to 4 layers. Cover with foil and bake 45 minutes. Uncover and continue to bake until turnips are fork-tender with a golden crispy crust forms, about 15 minutes longer. Garnish with parsley and serve. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 51082,"Spinach Salad with Bacon Dressing 3 strips bacon 1/4 cup extra-virgin olive oil
   2 tablespoons white wine vinegar
   1 tablespoon finely chopped capers
   1 teaspoon whole-grain mustard
   1 hard-boiled egg, finely chopped
   1 tablespoon finely minced fresh chives
   1 tablespoon finely chopped fresh parsley
   5 ounces baby spinach leaves (about 8 cups)
   Kosher salt and freshly ground black pepper
   Instructions: Cook the bacon in a large skillet over medium heat, turning once, until very crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Spoon up 1 tablespoon of the remaining drippings and add them to a small measuring cup along with the olive oil. Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51083,"Mexican Lasagne 1 tablespoon garlic flavoured oil 1 onion, peeled and chopped 1 red bell pepper, seeded and chopped
   2 green chiles, chopped, with seeds 1 teaspoon kosher salt or 1/2 teaspoon table salt 2 tablespoons finely chopped cilantro stalks 2 (14-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans 1 tablespoon ketchup 2 (15-ounce) cans black beans, drained and rinsed 3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans) 2 1/2 cups grated mature goats Cheddar, or cheese of your choice 8 soft flour tortillas (approximately 10-inch diameter) Avocado Salsa, for serving, recipe follows 2 avocados 1 scallion, thinly sliced 3 tablespoons chopped green jalepenos from a jar or can Salt 1 tablespoon lime juice 1/4 cup roughly chopped fresh cilantro Instructions: Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time. For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles. Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks. Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes. For the filling: Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together. Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram. Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas. Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas. Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese. Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa. Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51084,"Seared Yellowtail with Horseradish Crema 3 tablespoons fennel seeds, ground 2 tablespoons coriander seeds, ground
   2 tablespoons sesame seeds
   2 teaspoons freshly ground black pepper
   2 teaspoons salt
   1 pound yellowtail fillet, skin removed
   3 tablespoons canola oil
   1/2 cup creme fraiche or sour cream 1 tablespoon prepared horseradish
   1 teaspoon lemon zest
   One 3 1/2-ounce package rice crackers
   2 sheets nori or dried seaweed snakes, for garnish
   Instructions: In a medium bowl combine the fennel, coriander, sesame seeds, pepper and salt. Slice the yellowtail into two pieces, each roughly 1 1/2-by-1 1/2-by-6-inches. Generously rub the seasoning on all sides. Heat the canola oil in a large nonstick saute pan set over high heat. Once the oil starts to smoke a bit, carefully add the yellowtail. Sear each piece on all four sides until browned, 30 seconds to 1 minute per side. The center of the fish should still be rare. Place the cooked yellowtail on a plate to cool, then refrigerate until cold, about 1 hour. The fish will be easier to slice if it's cold. In a medium bowl combine the creme fraiche, horseradish and lemon zest. Using a sharp knife, gently slice the yellowtail in 1/2-inch-thick pieces. Spread a spoonful of the horseradish crema on top of the rice crackers. Place the sliced yellowtail on top of the crema. Break off small pieces of the nori and place on top of the yellowtail to garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51085,"Mango Caramel Sauce 1 ripe mango, peeled, pitted and coarsely chopped 1 cup sugar 1/2 cup water 1/2 cup heavy cream Instructions: Place the mango in a food processor and process until smooth. Pass the mixture through a strainer into a bowl. Combine the sugar and water in a small saucepan over high heat and cook until dark amber brown. Slowly add the heavy cream and mango puree and whisk until smooth. Transfer to a bowl and let cool slightly. Cook's Note: this sauce is great on ice cream, pound cake and angel food cake. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 51086,"Coconut-Lime Pudding Cake 2 tablespoons unsalted butter, softened, plus a bit for the pan 3/4 cup granulated sugar 1/4 cup all-purpose flour 3 large eggs at room temperature, separated 1/2 cup limeade concentrate, thawed 3/4 cup canned unsweetened coconut milk 1/4 teaspoon fine salt Toasted coconut, for garnish, optional Instructions: Game Plan: Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate eggs while the lime concentrate thaws in the microwave. Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan. Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.) In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites. Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm. Garnish each serving with toasted coconut, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 51087,"Tahitian Vanilla Creme Brulee 1 quart heavy cream 2 Tahitian or Madagascan vanilla beans, split and seeds scraped 1 cup sugar (1/2 cup and 1/2 cup measured separately) 6 egg yolks 1 tablespoon butter Instructions: Preheat oven to 325 degrees F. Pour the cream into a saucepan and add the vanilla beans, including the pods. Over medium-low heat slowly bring to a boil, then remove from heat, cover pan and set aside for at least 15 minutes to allow the flavors to infuse. In a large bowl, whisk together the egg yolks and gradually add 1/2 cup of the sugar, whipping until you see a change in color. After 15 minutes remove the vanilla pods from the cream mixture. Then slowly incorporate the cream mixture into the egg yolk mixture a little at a time, whisking constantly as you go. Lightly grease 6 to 8 (4 or 6-ounce) ramekins and fill them each 3/4 full with the mixture. Prepare a bain marie by adding 2 quarts hot water to a roasting pan and immersing the ramekins so that the water level is halfway up the side of the ramekins. Be careful to avoid splashing any water into the ramekins. Bake in the oven for 40 to 45 minutes, allow to cool and then refrigerate for at least 2 hours before serving. (You can do this way in advance if you wish.) Just before serving remove from the refrigerator and allow to warm up a little. Then divide the remaining 1/2 cup of sugar among the ramekins sprinkling some on the surface of each cup of custard. Using a blow torch, melt the sugar to form a crispy sugar \crust\ on the top of each. This custard could be served with fruits of the season. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 51088,"BBQ Baby Back Ribs 3 racks loin back or baby back ribs (#2 and down) 2 tablespoons liquid smoke 1/4 cup BBQ seasoning, divided 1 tablespoon mesquite butter 1 teaspoon salt Instructions: Skin ribs by peeling the skin of the back side. Place ribs in a large pot big enough to submerge them. Add 1 gallon water, the liquid smoke, 1/8 cup BBQ seasoning, mesquite butter, and salt. Bring to a boil and boil for 45 minutes. Preheat oven to 350 degrees F. Remove ribs from pot and place ribs face up in oven, uncovered. Sprinkle remaining 1/8 cup BBQ seasoning over the ribs. Cook for 45 minutes or until tender. Let rest for 10 minutes before serving. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 51089,"Simple Lemon-Herb Roasted Salmon Olive oil, for the foil Four 5- to 6-ounce skinless salmon fillets Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, cut into 4 pieces 1 tablespoon chopped fresh dill and/or parsley Half a lemon Instructions: Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil. Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness. Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51090,"Whole Quail with Sticky Rice with Chinese Sausage 2 cups short grain glutinous rice 2 Chinese sausages, cut into rounds 1/4 cup roasted, peeled, and diced chestnuts 3 tablespoons sugar, more if needed 2 tablespoons soy sauce 2 tablespoons dried scallop, reconstituted in water 2 tablespoons gingko nuts 2 tablespoons cubed Chinese ham 1 tablespoon red dates, reconstituted in water 1 tablespoon shao xing cooking wine 1 teaspoon dried shrimp, finely chopped 1/4 cup edamame peas 2 tablespoons thinly sliced (on the bias) scallion greens 8 (4 ounce) boneless quail 1 scallion green, blanched, shocked, and squeezed dry 1/3 cup soybean oil Salt and freshly ground black pepper 1 teaspoon pulverized fresh ginger, or to taste 1 cup soybean oil 2 cups garlic chives, cut into 2-inch lengths Salt Soybean oil Instructions: To make the quail with rice: Rinse the rice 2 times in a bowl of cold water and drain. In a large ovenproof pot, combine the rice, sausages, chestnuts, sugar, soy sauce, dried scallops, gingko nuts, ham, dates, wine, and dried shrimp. Add a scant 3 cups of water, put in a steam oven, and cook until cooked through and soft, 30 to 45 minutes. Fold in the edamame. Taste and adjust the sugar, soy sauce, and salt. Let cool and then fold in the scallions. Stuff about 1/2 cup of the rice mixture into each quail. To make the scallion oil: Put the scallions in a bowl, cover with the oil, and season with salt and pepper, to taste. Puree in a blender and strain through a very fine-mesh sieve, gently pressing to extract the pulp. Add the ginger, to taste. To make the garlic chives: In a small skillet heat the oil over medium heat. Saute the garlic chives, seasoning with salt, until slightly caramelized. You can add a bit of water to help cook the chives through before burning, if needed. To serve: Preheat the oven to 500 degrees F. Heat a large skillet with a little oil. Sear the birds breast side down and then put in the oven until golden, 2 to 3 minutes. Then turn the birds and repeat the process on the other side, cooking until the birds are cooked and the rice is heated through. Serve the whole quail on a bed of chive buds with a few dots of scallion oil to garnish the plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51091,"Ragu-Stuffed Peppers 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed 2 tablespoons extra-virgin olive oil Kosher salt About 3 cups leftover ragu 1/2 cup couscous 3/4 cup golden raisins 3/4 cup grated asiago or fontina cheese 4 teaspoons red wine vinegar 1/2 cup chopped fresh parsley 2 tablespoons tomato paste Instructions: Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes. Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl. Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish. Per serving: Calories 539; Fat 24 g (Saturated 8 g); Cholesterol 67 mg; Sodium 1,098 mg; Carbohydrate 60 g; Fiber 8 g; Protein 23 g ; ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 51092,"Fusilli with Shrimp and Arugula 1/4 cup olive oil 1/4 cup finely chopped shallots 1 tablespoon minced garlic 1/4 teaspoon crushed red pepper flakes 1 cup dry white wine 1 pound large shrimp, peeled and de-veined 12 ounces fusilli pasta 3 cups (packed) fresh arugula, torn in 1/2 Instructions: Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes. Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51093,"Masters Marinated Salmon 1 mango, peeled and sliced away from the seed 3 to 4 stalks fresh lemongrass, tough outer leaves removed and main yellowish stalk bruised with the side of a knife and cut into manageable lengths (about 2 inches) 1 tablespoon fresh cilantro, stems removed 3 scallions, white and tender green parts only 1 shallot, peeled and quartered 1-inch piece fresh ginger root, skin scraped off with the tip of a spoon, and quartered 1 tablespoon green curry paste 1/4 cup Irvine Spices \Roland\ Sriracha Chili Sauce or sambal oelek (chili sauce) 1/2 cup dry Chardonnay 1/4 cup soy sauce 1/2 cup orange juice 1/2 cup coconut milk 2 tablespoons olive oil 6 (8-ounce) portions of salmon Instructions: For the marinade: Add 1 at a time through the feed opening of a running blender, the mango, tender parts of lemongrass, cilantro, scallions, shallot, and ginger root until they begin to form a paste. Leave the blender running and through the feed opening add the curry paste and sriracha chili sauce and blend together for a few seconds, then continue by adding the liquids 1 at a time: Chardonnay, soy sauce, orange juice, and coconut milk. Reserve half of this mixture in a small bowl to make into a sauce. Arrange the salmon in a shallow bowl and pour the other half of the mixture over the fish. Cover and let marinate refrigerated for at least 2 hours. Preheat oven to 350 degrees F. Transfer the reserved sauce mixture to a small saucepan and cook over medium-high heat until it begins to bubble and thicken. Heat the olive oil in an oven-safe skillet and sear each side of the salmon (skin side down first) without disturbing for the first 3 to 4 minutes of sear time on each side. (This allows the surface to caramelize, so the fish won't tear apart when you flip it.) Transfer the pan to the oven to finish the fish - a further 5 to 7 minutes, depending upon the thickness of the fillets. Do not overcook the fish. It is done when it springs back upon being lightly prodded. Use an oven mitt to remove the pan from the oven (that handle will be hot). Transfer salmon to a platter and let rest. Strain the sauce and spoon over the salmon fillets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 51094,"Grapefruit Chiffon Pie 13 whole graham crackers 3 tablespoons sugar
1/8 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup water 1 packet unflavored gelatin
4 eggs, separated
1 cup sugar
1/2 cup fresh ruby grapefruit juice
2 teaspoons grapefruit zest
1/2 teaspoon kosher salt
1 grapefruit, zested in strips with a citrus zester 2 tablespoons sugar
Instructions: For the crust: Preheat the oven to 325 degrees F. Pulse the graham crackers in the work bowl of a food processor until finely ground, about 30 seconds; you should have about 1 1/2 cups of crumbs. Add the sugar and salt and pulse to combine. Add the melted butter and pulse until the mixture resembles wet sand. Press the crumbs evenly into the bottom and up the sides of an 8-inch pie plate. Bake until the crust is lightly browned, 15 to 18 minutes. Allow to cool completely. For the filling: Pour the water into a small bowl. Sprinkle the gelatin into the water. Let stand until the gelatin softens, about 15 minutes. Set a small pot of water to boil. In a medium heatproof bowl, whisk together the egg yolks and 1/2 cup of the sugar. Add the grapefruit juice, grapefruit zest and salt. Place the bowl on the pot of boiling water to create a double boiler. Cook over medium heat, whisking constantly, until the mixture thickens slightly and registers 170 degrees F on an instant-read thermometer, about 5 minutes. Remove from the heat and add the gelatin mixture, whisking until the gelatin dissolves and the mixture is smooth, about 1 minute. Strain through a fine-mesh strainer into a large bowl; discard the solids remaining in the strainer. Set aside to cool, 30 to 40 minutes. Once the filling has cooled, beat the egg whites with an electric mixer on medium-low speed until frothy, 2 to 3 minutes. Add 1/2 cup of the sugar, increase the speed to medium-high, and beat the egg whites until glossy and stiff peaks form, about 8 minutes. Using a rubber spatula, gently fold the egg whites into the cooled egg yolk mixture in batches until fully blended and no streaks remain. Pour the filling into the cooled crust, allowing the chiffon to mound slightly in the center. Refrigerate for at least 4 hours and up to 2 days before serving. Let stand at room temperature 20 minutes before serving. Before serving, toss the strips of grapefruit zest in the sugar and arrange in the center of the pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51095,"Tropical Tequila Cocktail 1 large pineapple 1 cup frozen mango 1 cup frozen strawberries 2 tablespoons cream of coconut 6 ounces tequila 2 limes, one juiced and one sliced into rings Fresh fruit for garnish, such as strawberries, pineapple and cherries Instructions: Trim the top off the pineapple, then halve the pineapple crosswise. Use a spoon to hollow out the two halves, saving the flesh and discarding the core. Set the hollowed-out halves aside to use as cups later. Add the reserved pineapple flesh to a blender with the mango, strawberries, cream of coconut, tequila and lime juice. Top with 2 cups of ice and blend until smooth. Pour the cocktails into the hollowed-out pineapple halves. Skewer the fresh fruit, including the lime slices, to use as garnish. ","[Margarita, Pi?a Colada, Mojito]" 51096,"Glazed Hermit Cookies 1/2 cup dried currants 1/2 cup apple cider 1 3/4 cups all-purpose flour 1/2 cup rolled oats 1 teaspoon apple or pumpkin pie spice 1/2 teaspoon baking soda 1/2 teaspoon salt, plus a pinch 1/8 teaspoon ground cloves 1 stick unsalted butter, at room temperature 3/4 cup packed dark brown sugar 1/4 cup molasses 1 large egg 1/2 cup walnuts, chopped Cooking spray 1 cup confectioners' sugar 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract Instructions: Combine the currants and cider in a small bowl; set aside to soak. Meanwhile, whisk the flour, oats, pie spice, baking soda, 1/2 teaspoon salt and the cloves in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and egg; beat until combined, about1 more minute. Drain the currants, reserving the cider. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches, alternating with the reserved cider. Continue beating until the dough starts coming together, about 2 more minutes. Beat in the currants and walnuts. Cover and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies darken around the edges, 18 to 20 minutes. Let cool 10 minutes, then transfer to racks to cool completely. Whisk the confectioners' sugar, lemon juice, vanilla and a pinch of salt in a bowl, then whisk in 1 tablespoon water. Drizzle on the cookies and let set about 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51097,"Strawberry Bellini 1 pint strawberries, stemmed, plus 8 long-stemmed strawberries, for garnish 2 tablespoons simple syrup, recipe follows Champagne 2 parts sugar 2 parts water Instructions: Place strawberries and simple syrup into a blender. Strain strawberry mixture. Pour into glasses and top with Champagne. Garnish each with a long-stemmed strawberry.; Bring sugar and water to a boil. Simmer until the sugar dissolves. Remove from the heat and allow to cool. ","[Prosecco, Cava, Sparkling Shiraz]" 51098,"BBQ Spaghetti Squash Sliders 1 small spaghetti squash (about 3 pounds) Kosher salt
3/4 cup of your favorite barbecue sauce 3 tablespoons pure maple syrup 2 tablespoons tomato paste 2/3 cup plus 2 tablespoons apple cider vinegar 2 teaspoons mayonnaise 1/4 small head red cabbage, finely chopped 1/4 small red onion, finely chopped 24 mini slider buns 1 English cucumber, cut into 1/4-inch-thick slices
Instructions: Preheat the oven to 350 degree F; line a baking sheet with foil. Halve the squash lengthwise and scoop out the seeds. Season the flesh generously with salt and brush with 1/4 cup of the barbecue sauce. Arrange flesh-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, 45 minutes to 1 hour. Let cool for a few minutes on the baking sheet.
Meanwhile, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, remaining 1/2 cup barbecue sauce, a pinch of salt and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, 15 to 20 minutes. Keep warm.
Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt.
Use a fork to separate the squash strands (keep them in the skins). Divide 1 1/4 cups of the sauce between the 2 halves and mix until the squash strands are coated. Season with salt.
Slice the buns open about three-quarters of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with extra sauce on the side.
","[Chardonnay, Zinfandel, Tempranillo, Garnacha]

" 51099,"Masaba Oshizushi Sushi Rice, recipe follows 1 fillet from Cured Mackerel, recipe follows Sheet of kombu, optional Soy sauce, for serving 9 tablespoons (133 milliliters) rice vinegar 1/4 cup (56 grams) granulated sugar 3 3/4 teaspoons (18 grams) kosher salt 900 milliliters short-grain koshihikari rice (see Cook\u2019s Note) 1 whole mackerel, under 2 pounds 40 grams curing salt, such as kosher salt 2 cups chilled rice vinegar 1 large sheet kelp Instructions: Lay out rice in a line that roughly equals the size of the mackerel fillet you have, place a sheet of plastic wrap over top and use your hands to press it into a log. Remove the plastic, take the fillet and lay it on top of the rice. Place the plastic wrap over top and hand press the mackerel fillet over the rice to form a rough box shape. You can use the kombu sheet or a bamboo mat at this point to assist in evenly shaping the rice. Wet the tip of your knife to prevent sticking and slice the roll into 8 to 10 slices, then remove the plastic wrap. Serve with soy sauce. Combine the vinegar, sugar and salt in a small saucepan. Heat over high heat, stirring, until the sugar and salt are dissolved. Set aside to cool. Rinse the rice under cold running water until the water runs clear. Add the rice and 810 milliliters water (see Cook\u2019s Note) to a rice cooker and cook according to the manufacturer's instructions. When done, remove it from the cooker and spread it out in a pre-soaked wooden mixing tub (sushi oke) or on a sheet pan or tray. Immediately sprinkle it with the vinegar mixture and fold it in. Use a kitchen towel to very gently separate the rice grins and remove excess moisture and starch, being careful not to squeeze too hard or overwork the rice. Cool the rice before using, at least 15 to 20 minutes. Store the rice before use in a damp towel-lined sushi oke with a lid or in a covered bowl. Refrigerate any leftovers immediately. Fillet the mackerel, leaving the rib bones in. Sprinkle the flesh side of each fillet with the salt. Cover with plastic wrap. Leave to cure at room temperature until the salt begins to pull moisture from the fish, 20 to 30 minutes or more, depending on the fat content of the fish (fatty mackerels will take a little longer than lean ones). Rinse the salt off the fish after curing. Pat the fillets dry, then place them in a baking dish and cover with the vinegar. Place the kelp sheet over top. Refrigerate 25 to 40 minutes, depending on the fat content of the fish (fatty mackerels will take a little longer than lean ones). Remove the fish fillets from the vinegar. Remove the rib and pin bones from the fillets. Carefully remove the skin by peeling it off with your fingers, making sure not to disturb the fatty, patterned layer underneath the skin. Pat dry with paper towels to remove any excess moisture. Makes 2 fillets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 51100,"Coffee-and-Doughnuts Float 2 tablespoons store-bought chocolate sauce 1/4 teaspoon instant espresso powder 1 cup coffee ice cream (about 3 large scoops) 3/4 cup coffee soda, such as Manhattan Special, or cream soda Sweetened whipped cream, for topping 2 mini doughnuts Instructions: Whisk the chocolate sauce and instant espresso powder together in a small bowl until combined. Scoop the coffee ice cream into a tall glass and drizzle with the espresso-chocolate syrup. Pour the coffee soda over the ice cream and top with a spoonful of whipped cream. Add a straw and thread through the doughnuts, which can rest right on the top of the glass. Serve. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 51101,"Cracked Corn and Cheese Squares 1 (8 1/2-ounce) package corn muffin mix, mixed to package directions Softened butter, to grease baking dish 1/3 pound Monterey Jack or pepper Jack, cut into 1/4-inch dice 1/2 cup frozen corn kernels 2 scallions, thinly sliced Instructions: Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter. Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 51102,"Barbecued Shrimp \Blt\ Sandwich 1 teaspoon vegetable oil, plus 3 tablespoons 3 ounces (about 5 large) shallots, peeled and sliced 1/2 cup dry white wine 1 tablespoon Champagne vinegar 1/2 cup heavy cream 1/2 cup (4 ounces) unsalted butter, cut into small pieces 1/2 lemon, juiced Salt White pepper 1/2 pound (about 20 small) peeled shrimp 1/2 cup mayonnaise, preferably homemade 12 thin slices sourdough bread 2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce 1 (1/2 pound) tomato, cut into 12 thin slices 6 ounces (12 thick slices) bacon, cooked and drained Black pepper Instructions: Preheat the barbecue or grill. In a medium saucepan, heat 1-teaspoon oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice, salt, and pepper, to taste. Keep warm. Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1-1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise. For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51103,"Italian Sausage and Polenta Bites 1 pound hot or sweet Italian sausage links 2 teaspoons olive oil 2 red bell peppers, diced 1 cup chicken stock 1/2 cup heavy cream 1/2 cup cornmeal 1 tablespoon butter Salt and freshly ground black pepper 24 saltine crackers 1 1/2 tablespoons scallions, sliced on an angle Instructions: Cook sausage with oil in a hot saute pan until done. This may take about 45 minutes. Remove from pan. Let sausage rest 5 to 10 minutes before slicing into about 2 dozen slices. In same pan, gently cook red bell peppers until tender and drain well. While the sausage is cooking, begin the polenta. Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and cooked red bell peppers. Season with salt and pepper, if needed. Spoon a small amount of polenta on each saltine cracker and then a slice of sausage. Then add 1/8 teaspoon polenta on top of the sausage slice and garnish with 1 or 2 slices of scallions. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 51104,"Stuffed Acorn Squash with Sausage, Barley and Goat Cheese 4 tablespoons unsalted butter Two 1-pound acorn squash, halved lengthwise and seeds removed Kosher salt and freshly ground black pepper 2 stalks celery, small diced (about 1 cup) 1 large shallot, minced (about 1/2 cup) 1 teaspoon Italian seasoning 1/4 teaspoon dried sage 1 pound Italian sausage or soy sausage, removed from casings 1 cup cooked barley (see Cook's Note) Finely grated zest of 1 lemon 2 ounces goat cheese 4 teaspoons honey Instructions: Preheat the oven to 450 degrees F. Melt the butter in a 10-inch cast-iron skillet. Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes. Warm the remaining butter in the skillet over medium heat. Add the celery and shallots and saute until tender, about 3 minutes. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Stir to combine. Add the sausage to the skillet and stir to combine. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking. Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Stir and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Drizzle with the honey before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 51105,"Mixed Greens with Quick Roasted Red Pepper Dressing 1 cup chopped roasted red peppers (from jar) 1/4 cup fresh basil leaves 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon ground black pepper 6 cups mixed lettuce greens Instructions: In a blender, combine roasted red peppers, basil, oil, vinegar, salt, and ground pepper. Puree until smooth. Pour dressing over greens just before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 51106,"Olive-Stuffed Lamb Roulade with Salsa Verde 3/4 cup plus 1 tablespoon extra-virgin olive oil 5 cloves garlic, minced 1 tablespoon coriander seeds, coarsely ground 3/4 teaspoon red pepper flakes 2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice 1 4-pound boneless leg of lamb, trimmed of excess fat and butterflied (ask the butcher to do this)
Kosher salt and freshly ground pepper 3/4 cup pitted kalamata olives, rinsed 2 1/4 cups packed fresh parsley 1 tablespoon plus 1 teaspoon fresh oregano 1 tablespoon capers, rinsed
1 tablespoon red wine vinegar 2 teaspoons dijon mustard Instructions: Heat 1/4 cup olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and the coriander and cook, stirring often, until the garlic is softened, about 1 minute. Remove from the heat and stir in 1/2 teaspoon red pepper flakes and the lemon zest. Let cool completely. Generously season the lamb with salt and pepper on both sides, then rub all over with the garlic oil. Let sit at room temperature 1 hour.
Preheat the oven to 275 degrees F. Set a rack in a large roasting pan; set aside. Pulse the olives, 1/4 cup parsley, 1 teaspoon oregano and 1 tablespoon each lemon juice and olive oil in a food processor until a coarse paste forms. Place the lamb fat-side down and spread the olive paste over the top. Starting from a short side, roll the lamb into a log; tie in 1-inch intervals using kitchen twine.
Transfer the lamb, seam-side down, to the rack in the pan. Roast until a thermometer inserted into the center registers 130 degrees F to 135 degrees F, 1 hour 45 minutes to 2 1/2 hours. Let rest in the pan 30 minutes. Increase the oven temperature to 500 degrees F.
Meanwhile, make the salsa verde: Pulse the remaining 2 cups parsley, 1 tablespoon oregano, 1 minced garlic clove, 1/4 teaspoon red pepper flakes and the capers in the food processor until coarsely chopped. Add the remaining 1 tablespoon lemon juice, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. With the machine running, gradually add the remaining 1/2 cup olive oil until a chunky sauce forms. Season with more salt and pepper. Return the lamb to the oven and roast until browned, about 20 more minutes. Transfer to a cutting board and let rest 20 minutes.
Remove the twine and cut the lamb into 1/4-inch-thick slices. Transfer to a platter and top with the salsa verde. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 51107,"Thai Chicken and Glass Noodle Salad with Spicy Dressing 1 cup soy sauce 1/2 cup mirin* 1/4 cup brown sugar 3 tablespoons minced ginger 3 cloves garlic, minced 1 tablespoon sambal* Poached Chicken Breasts, recipe follows 10 1/2 ounces glass noodles* 4 cups boiling hot water 1/2 cup Basic Sauce, recipe follows 1/2 jicama*, julienne 1 carrot, julienne 1/2 green papaya*, julienne 1 mango, cubed 1 English cucumber, seeded and cubed 1/4 cup fresh cilantro leaves 2 tablespoons fresh Thai basil* leaves, chiffonade 1/2 cup Spicy Dressing, recipe follows 1 cup bean sprouts 1/4 cup fresh mint leaves, chiffonade 1/4 cup peanuts 1 medium onion, chopped 2 cloves garlic, crushed 1 bay leaf 1 tablespoon kosher salt
Cold water 3 chicken breasts, boneless, skinless (about 18 ounces) 1 cup sugar 2 cups water 1 teaspoon sambal, see Cook's Note*
1 teaspoon garlic, minced 1/2 red pepper, chopped 3 tablespoons fish sauce 1 tablespoon kosher salt 1 tablespoon lemon juice
1/2 cup Basic Sauce 1/4 cup lime juice 1 tablespoon fish sauce*
1 tablespoon oyster sauce*
1 teaspoon chili flakes 1 clove garlic, minced 1/4 cup vegetable oil Instructions: To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing. In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely. Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month.
Yield: 2 cups In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks.
","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]

Note: These are general wine pairing suggestions and may vary depending on personal taste preferences." 51108,"Wingless Buffalo Chicken Pizza 3/4 pound chicken breast cutlets Extra-virgin olive oil, for drizzling 2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it 1 pizza dough, store bought or from your favorite pizzeria Cornmeal or flour, to handle dough 2 tablespoons butter 1 tablespoons Worcestershire sauce, eyeball it 2 to 3 tablespoons hot sauce, medium to spicy heat 1/2 cup tomato sauce 1 cup shredded Monterey Jack cheese, a few generous handfuls 1/2 cup blue cheese crumbles 3 scallions, thinly sliced Instructions: Preheat oven to 425 degrees F. Preheat grill pan to high. Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side. Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board. In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce. Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp. ","[Zinfandel, Barbera, Tempranillo, Garnacha]" 51109,"White Chocolate Pudding 24 chocolate sandwich cookies 4 tablespoons salted butter, melted 1 1/2 cups sugar 1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 vanilla beans, seeds scraped out (caviar)
8 ounces white chocolate, chopped finely
2 tablespoons salted butter
Grated semisweet chocolate, to decorate
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. Add the vanilla. 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 white chocolate and 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. Decorate with grated semisweet chocolate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51110,"Papas Rellenas Recipe | Stuffed Potatoes with Spicy Creole Sauce 4 pounds Idaho potatoes, peeled and quartered 1/2 cup kosher salt 2 cups warm milk 1 pound unsalted butter, cut in cubes 1 cup olive oil 2 cups chopped Spanish onion 5 to 6 cloves garlic, chopped 1 tablespoon toasted ground cumin 1 tablespoon dry oregano 1 tablespoon smoked paprika 1 1/2 tablespoons kosher salt 1/2 tablespoon fresh ground black pepper 1 bay leaf 2 pounds freshly ground beef chuck (85 percent lean to 15 percent fat) 3/4 cup tomato paste 6 to 8 eggs beaten with 1/2 cup milk 4 cups fine panko breadcrumbs 4 cups coarse panko breadcrumbs Vegetable or canola oil, for frying Salsa Ranchera, for serving, recipe follows 10 tablespoons olive oil 1 pound guajillo cl 8 ounces pasilla cl 8 ounces pulla cl 4 to 5 cloves garlic, whole 1 cup chopped onions 1/2 cup chopped bell pepper 1 tablespoon dry oregano 1 teaspoon toasted ground cumin 1 teaspoon kosher salt 1 teaspoon fresh ground black pepper 1 bay leaf 1 cup chopped fresh tomato 24 ounces tomato puree 16 ounces chicken or beef stock Instructions: For the potatoes: Start by putting the potatoes in a large pot. Cover with 8 cups cold water and add the salt; the water should taste a little salty. Bring to a boil over high heat, reduce to a simmer and cook until they feel tender when poked with a fork or knife. Drain and then mash, adding the milk and butter. Transfer to a bowl and let cool for at least an hour. For the filling: Meanwhile, add the olive oil to a deep skillet over high heat. Add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf. Turn the heat down to medium-high and cook for 5 to 10 minutes. Add the beef and tomato paste, cover and turn the heat down to medium. Cook for about 25 minutes. Remove the lid and stir; the consistency should look like thick chili. Transfer to a pan and spread the mixture out so it cools quickly. To assemble: Start by portioning the cooled potato mixture, about 8 ounces or enough to look like an orange when rolled into a ball. Next, take a ball and flatten with your palms while at the same time maintaining a cup shape in one hand. Then, with an ice cream scooper, fill the potato with the meat filling. Close and seal it with both hands. Repeat with all the potato balls. Set up 3 shallow pans, one with the egg wash and the others with the panko. Take a potato ball and put in the egg, then in the fine panko, back into the egg and then in the coarse panko. Once you have breaded them, put them in the refrigerator to firm up, about 30 minutes. Fill a deep pot about halfway with oil and heat to about 350 degrees F. Carefully drop the potato balls in the oil and fry in batches until golden brown, about 5 minutes. Drain on paper towels and serve with Salsa Ranchera. Start by heating a skillet with 5 tablespoons of the olive oil and adding the chiles and whole garlic cloves to toast for a few minutes. Then add the onions, bell peppers, oregano, cumin, salt, pepper and bay leaf. Then add the fresh tomatoes, tomato puree and stock, and reduce by a third at a low simmer; this takes about 15 minutes. Let cool for 20 minutes. Then place in a blender and puree. Heat the remaining 5 tablespoons olive oil in another pan. Strain the sauce through a fine mesh strainer and add to the pan. Fry the sauce in the hot pan and reduce until thick, 15 to 20 minutes. Adjust the seasoning if necessary.
","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 51111,"Skillet Brownie 2/3 cup refined coconut oil, melted and cooled slightly 1 cup coconut sugar 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt 2 large eggs, at room temperature 1 large egg yolk, at room temperature 2/3 cup blanched almond flour 2/3 cup unsweetened cocoa powder 1/4 teaspoon baking powder 3/4 cup bittersweet chocolate chips, divided Instructions: Preheat the oven to 325 degrees F. To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips. Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone. Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 51112,"Chorizo, Potato & Green cl Omelet 6 oz. chorizo 1 small red onion, chopped 3 cups frozen Southern-style hash browns 1 can (4 oz.) chopped green chiles, undrained 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided 4 whole eggs 8 egg whites 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/2 cup red salsa Instructions:

1. HEAT oven to 350 degrees F.
2. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally.
3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
5. BAKE 25 min. or until center is set. Serve topped with salsa. If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven. Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron. ","[Rioja, Tempranillo, Garnacha, Barolo]

" 51113,"Vegan Lemon Cupcakes with Fresh Berry Filling and Lemon Buttercream 6 ounces vegan margarine, melted 1 1/2 cups organic cane sugar 6 tablespoons applesauce 6 ounces soy milk 2 tablespoons vanilla extract 2 tablespoons fresh lemon zest 2 1/4 cups organic, unbleached white flour 1 tablespoon baking powder 3/4 teaspoon salt 1/2 cup chopped raspberries 1/2 cup chopped strawberries 2 tablespoons organic cane sugar 1 tablespoon fresh lemon zest 2/3 cup organic vegetable shortening 1/3 cup vegan margarine 4 cups powdered sugar 3 to 4 tablespoons lemon zest Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners. In a medium bowl, melt the margarine in the microwave. Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely. For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest. For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and lemon zest and continue to mix until it is fluffy.
To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with the fruit filling. Using a large round frosting tip, pipe a generous amount of lemon buttercream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51114,"Indian Summer Turkey Chili 3 tablespoons extra-virgin olive oil, 2 turns of the pan 2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages 4 tablespoons dark chili powder, 2 palm fulls 2 tablespoons grill seasoning blend, any brand, 1 palm full 1 tablespoon cumin, 1/2 palm full 2 tablespoons Worcestershire sauce 1 to 3 tablespoons hot sauce, medium to extra-spicy 1 large onion, quartered 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped 1/2 bottle beer (the alcohol cooks out), about 1 cup 1 (14-ounce) can tomato sauce 1/2 cup smoky barbecue sauce 2 cups corn kernels, optional Choose from any or all of the following for dipping and scooping into your chili: Pretzel Rods Yellow, Red or Blue Corn Tortilla Chips, any flavor Black Bean Tortilla Chips Polenta Chips, Plain or Guacamole flavor Pita Chips, Plain or Spicy flavors Yukon Gold, Red Bliss or Blue Potato Chips, any flavor Choose from any or all of the following for topping your chili: Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack Sliced canned jalapenos, drained Salsas Sour cream Chopped raw onion Chopped green olives and pimentos Chopped cilantro leaves Diced tomatoes Instructions: Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles. Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve. Tidbit: To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control. Choose from any or all of the following for dipping and scooping into your chili: All of the above can be found on either snack aisle or natural foods snack section in your market. Choose from any or all of the following for topping your chili: Defrosted frozen corn or leftover corn on the cob, scraped from cob ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 51115,"Creamed Corn 2 tablespoons unsalted butter 1 medium onion, finely chopped (about 1 cup) 8 fresh thyme sprigs 6 ears yellow corn, shucked and kernels cut off 1 cup heavy cream 1/2 cup whole milk Kosher salt and freshly ground black pepper Instructions: In a large nonstick skillet, melt the butter over medium heat. Add the onion and thyme and saute about 4 minutes, or until the onion is tender and very pale golden. Stir in the corn, then stir in the cream and milk. Bring to a simmer and simmer 3 to 5 minutes, or until the corn is heated through but still crisp-tender. Season the corn to taste with salt and pepper. Discard the thyme stems and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 51116,"Ming's Seared Scallops with Spicy Thai Rice Noodle Soup 4 slices peeled galangal or ginger 1 sliced red onion 4 Thai bird chiles, de-stemmed, halved 3 stalks lemon grass, white part only, large slices, cut on the bias 6 kaffir lime leaves, sliced 2 cups shiitake mushrooms, sliced 1/3 cup 3 Crab fish sauce 8 cups chicken stock 3 limes, juiced 1 teaspoon ground white pepper 1 pound rice stick noodles, soaked in cold water for 1 hour 1/2 cup Thai basil leaves, 4 tops for garnish 1/4 cup sliced scallions 12 large (U-8) dayboat scallops 1 tablespoon ancho cl powder Canola oil, to cook Salt and white pepper, to taste Instructions: Coat a saute pan with canola oil and saute galangal, onion, chiles, lemon grass and kaffir until soft about 5 minutes. Add shiitakes and cook 3 minutes. Season and deglaze with fish sauce. Let reduce by 50 percent then add chicken stock. Simmer and reduce by 20 percent. Add juice and check for seasoning. Add noodles, basil and scallions to heat. Meanwhile, preheat skillet and coat with oil. Season scallops with salt and cl powder. Pan sear both sides brown, about 3 minutes a side. PLATING Ladle broth (lemon grass, kaffir and all) and top with 3 scallops. Garnish ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 51117,"Chipotle-Glazed Shrimp 1 1/2 pounds 16/20 shrimp, peeled and deveined (30 shrimp in total) 3 tablespoons adobo sauce from canned chipotles
3 tablespoons honey
1 tablespoon olive oil
2 scallions, sliced thin
2 limes, zested and then cut into wedges
Instructions: Preheat a grill or grill pan over medium-high heat. Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer. Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill. Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through. Transfer to a platter and garnish with the remaining scallions and the lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 51118,"Zucchini Vichyssoise 1 tablespoon unsalted butter 1 tablespoon good olive oil 5 cups chopped leeks, white and light green parts (4 to 8 leeks) 4 cups chopped unpeeled white boiling potatoes (8 small) 3 cups chopped zucchini (2 zucchini) 1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons heavy cream Fresh chives or julienned zucchini, for garnish Instructions: Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51119,"Roasted Cauliflower with Crispy Capers 2 heads cauliflower, trimmed and cut into florets 1/3 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup drained jarred capers in brine 1/4 cup roughly chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes. Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51120,"Havana \Fresca\ Mango Daiquiri 4 ounces very ripe golden mango, peeled 5 strawberries, rinsed and hulled 1/2 ounce fresh lime juice 1/4 ounce Demerara Sugar Syrup, recipe follows 2 ounces silver rum Shaved ice 1/2 cup demerara sugar Instructions: Muddle the mango and strawberries thoroughly with the lime juice and the Demerara Simple Syrup in the bottom of a cocktail shaker. Add the rum and stir. Fill with shaved ice and shake vigorously. Strain into a demerara-rimmed cocktail glass, forming a foamy layer of finely crystallized ice to finish. Bring 1 cup of water to a simmer, add the sugar and stir to dissolve. Remove from the heat, cover and chill. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 51121,"Luscious Mint Russian 1 part JDK&Sons? Crave Chocolate Mint Liqueur 1 part premium vodka (Effen? recommended) Milk or half & half (optional) Instructions: Build ingredients over ice in an old fashioned glass. Add a splash of milk or half & half to make it even more luscious. Drink Responsibly. JDK & Sons™ Crave Liqueur, 15% Alc./Vol. ©2012 John DeKuyper & Son, Frankfort; Clermont, KY ","[Chardonnay, Moscato, Riesling]" 51122,"Pan Roasted Cod, Shiitake Quinoa, Oven Roasted Tomato and Sauteed Arugula with Bacon Balsamic Vinaigrette and Sweet Summer Corn Milk Four 6-ounce cod fillets, skin removed Kosher salt Fresh ground white pepper 2 ounces canola oil 16 ounces Shiitake Mushroom Quinoa, recipe follows 4 large slices Oven Roasted Tomato, recipe follows 4 ounces Sauteed Baby Arugula, recipe follows 4 ounces Bacon Balsamic Vinaigrette, recipe follows 4 ounces Summer Corn Milk, recipe follows 1 ounce canola oil 1/2 cup shiitake mushrooms, stems discarded and sliced thin 1 cup quinoa, rinsed, drained 1 1/2 cups chicken stock Kosher salt Fresh ground white pepper 1 teaspoon sweet butter 1 pound large red heirloom tomato, sliced into 4 thick slices Kosher salt Fresh ground white pepper 1 fresh bay leaf, torn into 4 pieces 2 cloves fresh garlic, minced 2 sprigs fresh thyme, picked from the stem 1 to 2 ounces extra-virgin olive oil 2 ounces canola oil 4 ounces baby arugula Kosher salt Fresh ground white pepper 3 thin slices bacon 2 ounces balsamic vinegar from Modena, Italy 1 teaspoon sweet butter 3 large or 4 small ears corn, fresh, preferably picked that day 1 tablespoon chopped chives 1 teaspoon sweet butter Kosher salt Fresh ground white pepper Instructions: Preheat the oven to 350 degrees F. Season the fish on all sides with the salt and pepper. Heat the oil in a saute pan over high heat. Sear the fish on the flesh side until it is golden brown. Turn the fillets over carefully and place the pan in the oven. Cook the fish in the oven to desired doneness. When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate. On top of the quinoa place a slice of Oven Roasted Tomato. Place the fish on top of the tomato. Place 1/4 of the Sauteed Arugala on top of the fish. Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate. Heat the oil in a saute pan. Add the shiitake mushrooms and cook until they start to release their liquid and soften. Add the quinoa and stir to coat the grains. Add the chicken stock. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes. Take off the heat, season with salt and pepper and stir in the butter. Set in a warm place covered until needed. Preheat oven to 350 degrees F. Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer. Season with salt and pepper and place 1 piece of bay leaf on each tomato slice. Sprinkle a little of the garlic and thyme on top of the tomato slices. Drizzle with extra-virgin olive oil. Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook. Take out of oven, remove pieces of bay leaf and set in a warm place until needed. Heat the oil in a saute pan. Add the arugula and stir around until leaves are wilted. Season with salt and pepper, remove from the heat and set aside. Chop the bacon and put in a pan over a medium-low flame. Render the fat making sure not to let it burn. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend in with an immersion blender or hand held electric beater. Cut the corn off the cob by running a knife down the length of the cob. Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk. Put the corn milk into a small saucepan. Heat gently over a low flame and stir frequently (be careful not to heat it too quickly). When the corn milk is hot add the chives and butter and mix with an immersion blender. Season with salt and pepper and reserve in a warm place. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51123,"Chocolate-Raspberry Truffles 20 ounces bittersweet chocolate, chopped into small pieces 3/4 cup plus 2 tablespoons heavy cream 6 tablespoons corn syrup 2 tablespoons unsalted butter 6 to 7 tablespoons raspberry liqueur, such as framboise Cocoa powder, for dusting Instructions: Put 12 ounces of the chocolate in a bowl. Whisk together the cream and corn syrup in a saucepan and bring to a simmer. Pour over the chocolate and whisk until thoroughly combined and smooth. Whisk in butter until smooth and glossy. Add the raspberry liqueur and mix well. Pour the chocolate into a deep pan and chill. When the chocolate is firm, scoop out small truffle balls, using a melon baller or other small scoop. (Dip scoop in very hot water before each scoop, patting each time onto a towel to avoid getting water into the chocolate mixture.) Chill truffles slightly, and then perfect the circular shape by rolling quickly in palms of your hands. Store the truffles in the refrigerator until ready to finish. To finish the truffles: Melt the remaining 8 ounces of chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set the bowl aside and let cool slightly, stirring occasionally, until just cooler than body temperature. Put enough cocoa powder in a bowl to form a small pile. Wearing rubber gloves and working with 1 truffle at a time, rub some of the melted chocolate all over the truffles and roll quickly in your hands until smooth. Drop the truffles into the cocoa powder, roll to coat completely, and transfer to a platter. Store in a cool, dry place. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Syrah]

" 51124,"Sundae Cupcakes 1 stick unsalted butter, cut into pieces 2 ounces unsweetened chocolate, chopped 1 cup granulated sugar 2 large eggs 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup whole milk 1 banana, chopped 1/4 cup salted roasted peanuts, chopped 2 1/2 sticks unsalted butter, at room temperature 2 1/2 cups confectioners' sugar Pinch of salt 1 1/2 teaspoons pure vanilla extract 2 tablespoons whole milk 2 sugar ice cream cones, crushed 6 ounces semisweet chocolate, chopped 1 1/2 tablespoons coconut oil Rainbow sprinkles, for decorating Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Combine the butter and unsweetened chocolate in a large microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then whisk in the granulated sugar and eggs until smooth. Add the flour, baking powder, baking soda and salt; whisk until just combined. Add the milk and whisk until smooth, then stir in the banana and peanuts. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. Meanwhile, make the frosting: Beat the butter, confectioners? sugar and salt in a large bowl with a mixer on medium speed until combined. Add the vanilla and milk; increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the crushed sugar cones and beat 1 more minute. Transfer to a piping bag fitted with a large star tip. Arrange the cupcakes on a baking sheet; pipe tall swirls of frosting onto the cupcakes. Refrigerate until the frosting is firm, about 20 minutes. Meanwhile, make the chocolate shell: Combine the semisweet chocolate and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then pour into a short wide drinking glass for dunking the cupcakes. One at a time, turn each cupcake upside down and dunk the frosting in the melted chocolate; rotate to coat and let the excess drip off. Return to the baking sheet and decorate with sprinkles while the chocolate is still wet. Refrigerate until set, at least 30 minutes or overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51125,"Key Lime Cookie-Dough Truffles 1 1/2 cups all-purpose flour 1 stick unsalted butter 3/4 cup packed light brown sugar Pinch of salt 3 tablespoons Key lime juice 2 teaspoons pure vanilla extract 1/2 cup mini white chocolate chips (or regular white chocolate chips, chopped) 2 tablespoons green sprinkles 1 11-ounce bag white chocolate chips 1 tablespoon vegetable shortening or vegetable oil Green nonpareils, for topping Instructions: Preheat the oven to 350 degrees F. Spread the flour on a baking sheet and bake, stirring halfway through, until lightly toasted, 10 minutes. Let cool on the baking sheet; whisk to break up any clumps. Beat the butter, brown sugar and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Reduce the mixer speed to low; beat in the toasted flour, then the lime juice and vanilla. Stir in the mini white chocolate chips and sprinkles until just combined. Refrigerate until the dough is firm but not hard, about 30 minutes. Line a baking sheet with parchment paper. Roll tablespoonfuls of dough into balls and arrange on the prepared pan. Refrigerate until firm, at least 30 minutes or overnight. Combine the white chocolate chips and shortening in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted, 1 to 2 minutes. Gently drop a dough ball into the melted white chocolate and spoon more chocolate on top to completely coat. Lift out with a fork, letting any excess chocolate drip back into the bowl; return to the baking sheet. Sprinkle with nonpareils. Repeat with the remaining dough balls. (If the melted chocolate hardens, microwave 30 seconds. If the dough becomes too soft, refrigerate 15 to 20 minutes.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51126,"Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad 1 pound asparagus 1 orange 2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup frozen lima beans, defrosted
1/4 cup toasted hazelnuts, crushed
1/4 cup fresh mint, minced
2 tablespoons fresh parsley, minced
2 scallions, thinly sliced on the bias up to the pale greens Kosher salt and freshly ground black pepper Four 3- to 5-ounce skin-on salmon fillets, thoroughly dried with a paper towel
Pomegranate Glaze, recipe follows 1/2 cup pomegranate juice 2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons Dijon mustard 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper Instructions: Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds. Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl. Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper. Position an oven rack in the second position from the top and preheat the oven to broil. Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute. Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes. Serve over the asparagus salad with a couple smears of the reserved glaze on the side. Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51127,"Bulgogi 2 pounds lean beef tenderloin 1/2 cup light soy sauce 1/4 cup dark soy sauce 1/2 cup water 3 tablespoons finely chopped green onion 3 teaspoons crushed garlic 2 teaspoons finely minced ginger 1/2 teaspoon black pepper 1 tablespoon sugar 2 tablespoons white sesame seeds, toasted and ground 1 tablespoon sesame oil Instructions: MARINADE: Cut meat across the grain into very thin slices and then narrow strips. Combine soy sauce, sesame oil, garlic, ginger, pepper or chili, sesame seeds and green onions. Marinate beef at least 3 hours, refrigerated. Remove beef from the marinade. Cook to desired doneness. ","[Syrah, Cabernet Sauvignon, Merlot, Pinot Noir]" 51128,"Coconut Margarita 2 ounces coconut puree, thawed or unsweetened coconut cream 2 ounces anejo tequila, such as Herradura 1 ounce lime juice
1/2 ounce triple sec
Dash of simple syrup
Crushed ice Lime slice, for garnish Instructions: Combine the coconut puree, tequila, lime juice, triple sec and simple syrup in a cocktail shaker with crushed ice. Shake for 10 seconds. Strain into a martini glass and garnish with a lime slice. ","[Tequila, Cream Sherry, Moscato]" 51129,"Baked Garlic Balsamic Wings with Blue Ranch Dipping Sauce 1/4 cup sour cream 1/4 cup mayonnaise 2 ounces crumbled blue cheese 2 tablespoons buttermilk 1 tablespoon chopped chives 2 cloves garlic, finely grated Kosher salt and freshly ground black pepper 2 heads garlic 4 tablespoons olive oil, plus more for oiling the pans 4 pounds split chicken wings, wing tips removed Kosher salt and freshly ground black pepper 3 tablespoons balsamic vinegar 2 tablespoons honey 2 sprigs thyme 1/2 teaspoon crushed red pepper flakes Instructions: Whisk together the sour cream, mayonnaise, blue cheese, buttermilk, chives and garlic. Season to taste with and pepper. Refrigerate until ready to serve. Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours. After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes. Squeeze the baked garlic from the heads into a large bowl. Combine the vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons of oil. Whisk into the bowl with the garlic. Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 51130,"Biscochitos 6 cups flour 3 teaspoons baking powder 1 teaspoon salt 1 pound lard (a must, no substitutes) 1 1/2 cups sugar 2 teaspoons anise seed 2 eggs 1/2 cup sweet table wine 1/4 cup sugar 1 tablespoon cinnamon Instructions: Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary. Refrigerate dough overnight. Preheat oven to 350 degrees F. Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool. ","[Chianti, Rioja, Tempranillo, Barbera]" 51131,"Anita's Slow Cooked Chili in Cheddar Bowls 1 1/4 pounds lean ground beef 2 tablespoons vegetable oil 1/4 cup dry wine 1 tablespoon chili powder 1 teaspoon sugar 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 clove garlic, minced 1 (15-ounce) can red kidney beans, drained 1 (15-ounce) can black beans, drained 1 (14-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained Cooking spray 1 pound fresh or frozen bread or pizza dough, thawed according to package directions 1/2 cup shredded Cheddar Sour cream Diced onion Diced tomato Diced avocado Shredded Cheddar Instructions: Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray. To make the chili:* Heat 2 teaspoons vegetable oil in a large stock pot over medium-high heat. Add beef and cook 5 minutes, until browned, breaking up the meat as it cooks. Add remaining ingredients and bring to a simmer. Reduce heat to medium-low, partially cover and simmer 20 minutes. For the bread bowls: Divide dough into 4 equal portions and roll each portion into a ball. Place balls on prepared baking sheet, top with shredded cheese and bake for 15 minutes. Remove from oven and when cool enough to handle, cut a small portion from the top of each ball (reserve cut-out piece for another use). Press into the center, making a bowl for the chili. Spoon in chili into the bread bowls and top with desired toppings. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 51132,"Seared Halibut with Brussels Sprout Hash 1 pound Brussels sprouts, trimmed and quartered 4 red-skinned potatoes (about 1 pound) 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 Gala apple, peeled and cut into small pieces 1 serrano cl pepper, thinly sliced (remove seeds before slicing for less heat) 1 1/2 teaspoons fresh thyme, chopped 4 6-ounce skinless halibut fillets 1/2 cup apple cider 2 1/2 teaspoons white wine vinegar 1 tablespoon unsalted butter Chopped fresh parsley, for topping Instructions: Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes. Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51133,"Butterscotch Pudding 6 large eggs yolks 1/4 cup firmly packed dark brown sugar 1 cup milk 2 cups heavy cream 1/2 cup sugar 1/2 cup water 1 teaspoon salt 1 teaspoon vanilla extract Instructions: Heat the oven to 350 degrees F. In a large mixing bowl, lightly whisk the egg yolks until smooth. Set aside. In a medium, heavy-based saucepan, heat the brown sugar, milk, and cream over medium-high heat, stirring to dissolve the sugar. Scald the mixture (do not boil it) and remove it from heat. While the cream mixture is heating, dissolve the sugar and water over low heat in a large, heavy-based saucepan increase the heat to high and boil the sugar until it=s amber in color. If the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns dark amber (like a old penny), carefully and slowly pour the hot cream into it, stirring the mixture. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to combine them.) Gently and slowly whisk the cream mixture into the egg yolks. Stir in the salt and vanilla. Strain the pudding and cool it in an ice bath or refrigerate until cool. Skim of any air bubbles from the pudding mixture and divide the cool pudding mixture among 6 (6-ounce) ramekins. Set the ramekins in a shallow roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with foil. Bake the pudding until just set. Begin checking after 1 hour. When gently shaken, they should no longer look liquid; instead, the custard will move as one mass. Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored-food in you refrigerator ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51134,"Gina's Oatmeal Cookie Ice Cream Sandwiches 2 sticks unsalted butter, room temperature 1 cup light brown sugar 1 cup granulated sugar 2 eggs 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 cup golden raisins 1/2 cup chopped pecans 3 cups old fashioned rolled oats 1 to 2 pints ice cream, flavor of your choice 1/2 cup finely chopped pecans, for garnish Instructions: Preheat oven to 350 degrees F. Using an electric mixer, cream butter and both sugars together in a large bowl, until light and fluffy; about 3 minutes. Crack eggs into a measuring cup and beat in 1 at a time. In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and allspice. Gradually add large spoonfuls of the dry mixture into the creamed mixture. Once incorporated, fold in raisins, pecans, and oats with a rubber spatula. Add a small ice cream scoop of dough (about 2 inches in diameter), onto parchment paper lined cookie sheets, spacing about 1-inch apart. Pat top down slightly and bake in the preheated oven for 12 minutes. Remove to wire rack to cool completely for 45 minutes before making sandwiches. Remove ice cream from the freezer and allow to soften. Turn 6 cookies face side up on counter. Scoop 1/2-cup of ice cream on the cookies and using an offset spatula, spread evenly to the edges. Top ice cream with a second cookie and press down to adhere. Roll ice cream edges in the chopped pecans. Freeze for 2 hours or until solid. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51135,"Spicy Shrimp and Sausage Stew 1 tablespoon olive oil 8 ounces smoked andouille sausage, diced (about 1 1/2 cups) 1/4 cup all-purpose flour 1/4 teaspoon cayenne pepper 3 cloves garlic, finely chopped 2 red and/or green bell peppers, chopped 1 onion, chopped One 15-ounce can diced tomatoes One 8-ounce bottle clam juice 2 pounds peeled and deveined large shrimp (21 to 25 shrimp) 2 tablespoons chopped fresh parsley Kosher salt Instructions: Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot. Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 51136,"Cranberry Sauce 1/4 cup freshly squeezed orange juice 1/4 cup 100 percent cranberry juice, not cocktail 1 cup honey 1 pound fresh cranberries, approximately 4 cups Instructions: Wash the cranberries and discard any soft or wrinkled ones. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 51137,"Huevos Rancheros with Black Bean Puree 2 small tomatoes, seeded and chopped 1 small onion, chopped 1 medium jalapeno, chopped 1 garlic clove, chopped 1 tablespoon lime juice 2 teaspoons extra-virgin olive oil 1/2 teaspoon hot sauce (recommended: Frank's Red Hot) 1/4 cup chopped cilantro leaves Salt and freshly ground black pepper 1 (15.5-ounce) can black beans, drained and rinsed 1 clove garlic, smashed 1 teaspoon ground cumin 1/2 teaspoon lime juice 2 teaspoons extra-virgin olive oil Pinch salt 2 (12-inch) flour tortillas 1 tablespoon melted butter 8 eggs, room temperature 1/2 cup shredded Cheddar 1/2 cup shredded pepper jack cheese Sour cream, for garnish Special equipment: 4 (4 by 2-inch) ramekins Instructions: Preheat oven to 350 degrees F. For the Salsa: In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste. For the Black Bean Puree: In a food processer, blend all ingredients together until smooth. To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 51138,"Ginger-Soy Carrot Soup 2 tablespoons extra-virgin olive oil or vegetable oil 1 large onion, chopped 3 to 4 cloves garlic, chopped 1-inch ginger root, grated or finely chopped 1 cl pepper, seeded and chopped 2 pounds carrots, peeled and sliced or chopped 1/4 cup tamari sauce 1 quart chicken stock-in-a-box 1 cup water Salt and freshly ground black pepper Toasted sesame oil, for garnish 4 large eggs, fried, optional Finely chopped chives or scallions, for garnish Toasted sesame rolls, for dunking Instructions: Heat the extra-virgin olive oil in large Dutch oven over medium-high heat. Add the onions, garlic, ginger and cl pepper and sweat them out a few minutes. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal. Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top. Pass the toasted sesame rolls at the table, for dunking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51139,"Pork Tenderloin With Melon Salad 1/2 small red onion, thinly sliced 1 2-inch piece ginger, peeled and finely grated 1/4 teaspoon sugar 1/4 cup extra-virgin olive oil, plus more for brushing Kosher salt 2 pork tenderloins (1 to 1 1/4 pounds each) Freshly ground pepper 1/2 honeydew melon, seeded and peeled Juice of 1 lime 1/4 cup roughly chopped fresh mint or cilantro 1/4 cup roughly chopped salted roasted cashews or peanuts Instructions: Preheat a grill to medium high. Soak the onion in a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved. Season the pork with salt and pepper and rub with 1 tablespoon of the ginger oil. Lightly brush the grill grates with olive oil. Grill the pork, turning as needed, until well marked and a thermometer inserted into the center registers 145 degrees F, 20 to 25 minutes. Transfer to a cutting board and let rest, 5 minutes. Meanwhile, thinly slice the melon, then cut into 2-inch pieces. Drain the onion and toss with the melon, 1 tablespoon of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl. Sprinkle with the cashews. Cut each pork tenderloin into 8 pieces and divide among plates. Drizzle with the remaining ginger oil and serve with the melon salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51140,"Blueberry Frozen Yogurt 1 pound frozen blueberries, thawed 1 tablespoon plus 1/3 cup honey
Two 3-inch-long sprigs fresh thyme
2 cups chilled plain whole-milk Greek yogurt
1/4 cup agave
2 tablespoons fresh lemon juice
Instructions: Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs. Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth. Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 51141,"Bacon Bourbon Ice Cream 2 pounds smoked slab bacon, diced 1/2 bottle good quality bourbon 3 cups heavy cream 2 cups whole milk 1 cup sugar 1 tablespoon vanilla paste or 2 vanilla beans, split and scraped (preferably bourbon vanilla beans) Salt 1/4 cup brown sugar 5 eggs Instructions: Render the bacon in a heavy-bottomed pot over medium-high heat until crispy. Transfer the grease to the refrigerator, chilling until the fat solidifies. Leave half the bacon the pot, and reserve the other half. Add the bourbon to the pot with the bacon and simmer until reduced by two-thirds. Stir in the cream, milk, 1/2 cup sugar, the vanilla and a pinch of salt and remove from the heat. Cover with plastic and cool for 1 hour. Strain and set aside. Preheat the oven to 350 degrees F. Toss the reserved bacon with 1/4 cup sugar and the brown sugar. Spread the sugared bacon on a baking sheet and bake until the sugar melts and caramelizes. Set aside to cool. Whip the eggs until the volume has doubled in a stand mixer set on high speed. Add the remaining 1/4 cup sugar, a pinch of salt and 1 to 2 tablespoons of the cooled and rendered fat. Beat on high for 1 minute. Reduce the speed to low and slowly incorporate the cooled bourbon and milk mixture, mixing just to combine. Pour into an ice-cream maker and churn according to manufacturer's instructions. Freeze until firm, 1 to 2 hours. Scoop and garnish with the bacon sweets. Ah yum. Then sit down with a spoon and EAT IT. Do not share. ","[Bourbon, Brandy, Port, Sherry]

" 51142,"Plantain Mash with Bacon 1 onion, minced 1 tablespoon garlic, minced 6 to 8 slices bacon, minced 1/2 cup chicken stock 1 1/4 cups heavy cream 4 to 5 ripe plantains, roughly chopped 1 teaspoons salt 1 teaspoon coarse ground black pepper Instructions: Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve. *Cook's Note: Add a little more stock if the mash is too dry. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51143,"Shrimp Filled Zucchini Blossoms 12 zucchini blossoms 1/2 pound small raw shrimp, peeled, deveined, diced 2 tablespoons chopped shallots 1 tablespoon fresh tarragon 1/4 cup cream 1/2 cup French bread cubes, all crust removed 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1/4 cup olive oil 1/2 cup flour 1/2 cup water Instructions: Rinse the blossoms under cold running water gently and dry on paper towels. Combine the chopped raw shrimp with the shallots and tarragon. In a separate bowl combine the cream with the French bread and the salt and pepper and, using the back of a spoon or your fingers, mix until pasty. Mix this bread paste with the shrimp and combine well. Split the flowers open using a paring knife, insert a teaspoon of the shrimp paste inside, and fold the flower closed. Heat the oil over medium heat in a large saute pan. Mix the flour and water together with a fork and add more flour if the batter is looser than heavy cream. Dip each flower into the batter and then fry in the hot oil until crisp and golden. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51144,"BLT: Beef, Leek and Tomato Salad - with Bacon Dressing - an extra \B! 4 small strip steaks 1 to 1 1/2-inches thick Extra-virgin olive oil, for drizzling, plus 1/2 cup Salt and freshly ground black pepper 8 slices bacon, chopped 2 large or 4 small leeks, trimmed of rough tops and roots 1 tablespoon Worcestershire sauce 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard Splash water 2 hearts romaine lettuce, shredded or chopped 2 big beefsteak tomatoes Instructions: Heat a grill pan or grill to medium-high heat. Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides. Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing. While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat. Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel. Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste. Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil. On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 51145,"Herby Couscous 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper 2 cups pearl couscous
1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest and 1/4 cup fresh lemon juice from 1 to 2 lemons Instructions: In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork. Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51146,"Super Spicy Mac and Cheese 1 pound macaroni 2 tablespoons salted butter
1 teaspoon crushed red pepper
2 jalapenos, seeded and finely diced 2 cloves garlic, minced
1 small onion, finely diced
2 cups whole milk, plus more if needed
8 ounces queso blanco-style processed cheese, cubed
1 cup grated Monterey Jack
1 cup grated pepper jack
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon seasoned salt
Hot sauce, as desired
Instructions: Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside. Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve. Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes. ","[Zinfandel, Syrah, Tempranillo, Barbera]" 51147,"Vegetarian Egg Drop Soup 1 1/2 teaspoons canola or corn oil 2 medium tomatoes, cored and cut into 1/4-inch dice 1/2 cup minced scallions, white part only 3 tablespoons soy sauce 3/4 cup rice wine or sake 5 cups water 1 teaspoon salt, or to taste 1/2 pound snow peas, ends snapped and veiny strings removed 2 1/2 tablespoons cornstarch mixed with 6 tablespoons water 2 large eggs, lightly beaten with 2 tablespoons water Instructions: Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities. Add the snow peas and stir. Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming. Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51148,"Sunny's Bammy Buns with Tropical Butter 2 tablespoons unsalted butter 1 large or 2 small habanero peppers, seeded and finely chopped 1 cup yucca flour (sometimes called tapioca or cassava flour) Pinch kosher salt 1 teaspoon baking powder 1 cup grated Parmesan 1 egg, lightly beaten 2 tablespoons milk 1 stick unsalted butter, room temperature 1/2 cup drained crushed pineapple 1 tablespoon honey Kosher salt Instructions: Preheat the oven to 375 degrees F. In a small skillet, melt the 2 tablespoons of the butter over medium heat and saute the habaneros until tender, about 4 minutes. Remove from heat and let cool slightly. In a medium bowl, combine the flour, salt, baking powder and Parmesan. Mix together the egg, milk and habaneros in a separate bowl. Mix the wet ingredients into the dry ingredients by hand. When themixture comes together, knead it a few times. Roll the dough into 8 balls the size of a golf ball and arrange on a baking sheet lined with parchment paper. Bake until golden, about 25 minutes. Tropical butter: In a small bowl, blend the butter, pineapple, honey and a pinch of salt until combined. Put butter in a small container and refrigerate until ready to use. Arrange the buns on a serving platter and serve warm with Tropical Butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51149,"Hard Cider Cocktail 2 ounces maple bourbon, such as Knob Creek or Jim Beam 2 ounces vanilla rye, such as Pennington's
1 bottle hard cider, such as Strongbow
Instructions: Divide the bourbon and rye between 2 highball glasses filled with ice. Top off with hard cider. ","[Bourbon, Rye]" 51150,"Mango Peach Sangria 1 cup frozen mango chunks 1 cup frozen peach slices 1 cup peach schnapps (recommended: Dekuyper) 2 (11.5-ounce) cans mango nectar (recommended: Kerns) 1 bottle white wine Instructions: Combine all ingredients in a large pitcher and stir. Refrigerate for several hours for flavors to blend, or serve immediately. Serve chilled in wine glasses. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 51151,"Chicken Curry 1 1/2 pounds chicken, boneless and skinless 2 teaspoons cumin 4 teaspoons flour 2 tablespoons oil 1 cup chicken stock 1 tablespoon butter 1 cup frozen peas, thawed 1 medium onion, chopped 2 carrots, peeled and sliced on diagonal 1/4 cup heavy cream Salt and pepper, to taste 1 1/2 tablespoons curry powder 1 teaspoon cinnamon Instructions: Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice For the rice: Cook Basmati rice according to package directions ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 51152,"Big Mussels with Garlic and Vermouth 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 cloves cracked garlic 1 small red onion, thinly sliced 1 1/2 pounds mussels -- ask at counter to check that they have been scrubbed 1/2 cup white dry vermouth 2 tablespoons chopped fresh parsley leaves Salt and pepper Instructions: Heat pan over medium high heat. Add oil, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells. Transfer mussels to a bowl. Pour juice over mussels and sprinkle with parsley, salt and pepper. You'll need a second bowl, for shells. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51153,"Quick and Spicy Turkey Chili 2 tablespoons canola oil 1 pound ground turkey thigh or dark meat 1/2 large red onion, chopped (about 1 cup) 2 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon paprika 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 (14 1/2-ounce) can diced tomatoes, undrained or use tomato sauce for a thicker sauce 1 (15-ounce) can red kidney beans, drained and rinsed, preferably organic 1/4 cup ketchup, preferably organic 3 tablespoons salsa 1 tablespoon tomato paste A few dashes of Sriracha hot sauce (about 1/2 teaspoon) Greek yogurt, for serving Shredded Monterey Jack cheese, for serving Cooked brown rice, for serving Instructions: Heat the canola oil in a large skillet, preferably cast iron, on high heat. Add the ground turkey and saute until browned, about 3 minutes. Add the onion and garlic and continue cooking until the turkey is cooked through. Add the chili powder, paprika, cumin, salt, and pepper and stir until evenly coated.
Reduce the heat to medium low and add the canned tomatoes with juices (or sauce) and kidney beans and stir. Add the ketchup, salsa, tomato paste, and Sriracha stirring until well combined. Let simmer for at least 20 minutes. The longer it cooks, the spicier it will be.
Serve over brown rice topped with Greek yogurt and shredded Monterey Jack cheese. Servings: 6 ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 51154,"Lemon-Cucumber Cocktail 3 (10-ounce) bottles club soda- in original container 1 cup gin 1/4 cup lemon juice, (Recommended: ReaLemon) 1 lemon, thinly sliced 1/4 cup thinly sliced cucumber 12 cups crushed ice Garnish: fresh mint Instructions: In a large pitcher, combine club soda, gin and lemon juice. Place a lemon slice and cucumber slice into each glass. Top with 1 cup crushed ice. Pour gin mixture into glasses. Garnish with fresh mint, if desired. ","[Gin, Prosecco, Sauvignon Blanc, Pinot Grigio]" 51155,"Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls 8 large eggs 2 teaspoons canola oil 2 teaspoons extra-virgin olive oil 1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish 1/4 cup water 1/3 cup freshly chopped parsley leaves 2 tablespoons kosher salt 2 teaspoons garlic powder 1 teaspoon freshly ground black pepper 2 cups matzo meal 2 1/4 teaspoons baking powder 1 (3 1/2 to 4-pound) chicken 4 quarts chicken stock 2 tablespoons extra-virgin olive oil 1 small yellow onion, cut into 1/4-inch dice 1/2 cup quartered cherry or grape tomatoes 1/2 cup diced (1/4-inch) red bell pepper 1/2 cup diced (1/4-inch) green bell pepper 2 tablespoons freshly chopped cilantro leaves 4 garlic cloves, minced Small pinch saffron 1 teaspoon hot red pepper sauce, optional Instructions: To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight. Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water. Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor. While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside. When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.) Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51156,"Mexican Brisket and Biscuits 1/4 cup kosher salt 1/4 cup packed light brown sugar 3 tablespoons sweet or smoked sweet paprika 1 tablespoon garlic powder 1 tablespoon mustard seeds 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons ground ginger 2 teaspoons dried oregano 1 1/2 teaspoons cayenne pepper 1 teaspoon ground cinnamon 1 beef brisket (5 to 6 pounds), trimmed so that there is no more than 1/8-inch fat on top Freshly ground pepper 1/4 cup olive or vegetable oil 4 cloves garlic, chopped 2 to 3 stalks celery, chopped 2 carrots, chopped 1 large or 2 medium onions, chopped Kosher salt 1/4 cup vegetable oil 3 tablespoons cider vinegar 2 tablespoons pureed seeded chipotle in adobo 2 tablespoons tomato paste 1 bottle Mexican beer, such as Negra Modelo 2 cups beef stock One 32-ounce can tomato puree 1 package buttermilk biscuit mix 2 tablespoons superfine sugar or 3 tablespoons honey Juice of 2 limes 1 green apple, peeled and grated 1 small red cabbage, finely shredded 1 red onion, grated Kosher salt and freshly ground pepper
1/2 cup fresh cilantro leaves Instructions: Preheat the oven to 325 degrees F. For the spice blend: Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.
For the braised beef: Bring the brisket to room temperature. Sprinkle with black pepper, then rub some of the spice blend onto the meat. Reserve 2 tablespoons spice blend for another use, such as Black Bean and Beef Chilaquiles with Fried Eggs. Heat 3 tablespoons oil in a large skillet over medium-high to high heat. Add the brisket and cook until browned. Transfer to a plate. Add the remaining 1 tablespoon oil, the garlic, celery, carrots and onions and season with salt and pepper. Cook, stirring, for 5 minutes. Stir in the chipotle puree and tomato paste and cook for 1 minute. Stir in the beer and cook for 1 minute more. Add the stock and tomato puree and bring to a low boil. Add the brisket, cover and braise in the oven until very tender, 2 1/2 to 3 hours.
Meanwhile, bake 12 drop biscuits according to the package instructions.
Transfer the brisket to a cutting board. Puree the sauce with an immersion blender or in a food processor. Slice the brisket. Reserve 1 1/2 pounds brisket for another use if desired, such as Black Bean and Beef Chilaquiles with Fried Eggs. Return the brisket to the sauce, stirring gently to coat.
For the apple-cabbage slaw: Whisk together the oil, vinegar, sugar and lime juice in a large bowl. Add the apples, cabbage and onions, season with salt and pepper and toss to combine. Top with the cilantro.
Divide the beef and sauce among plates and serve with the biscuits and slaw. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 51157,"Cranberry Custard Pie 1 14-ounce box refrigerated pie dough (2 sheets) 2 tablespoons all-purpose flour, plus more for dusting 3 large eggs 1 12-ounce bag cranberries, slightly thawed if frozen 1 cup granulated sugar 1/2 teaspoon finely grated lemon zest 2/3 cup heavy cream Confectioners' sugar, for dusting Instructions: Lay 1 sheet of pie dough on a lightly floured surface. Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top. Roll out the double layer of dough into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Brush the edge with more beaten egg. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl. Spread in the cooled crust. Whisk the remaining 2 eggs, the heavy cream, flour and the remaining 1/4 cup granulated sugar in a bowl until smooth; pour over the cranberries. Bake until the filling is set and slightly puffed, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51158,"Kaapie Braai Sous 2 tablespoons ground coriander 2 tablespoons garam masala 1 tablespoon garlic powder 1 tablespoon crushed red pepper flakes 1 teaspoon ground nutmeg 1 teaspoon grated fresh ginger 1 teaspoon ground cinnamon 1 teaspoon fennel seed 1 tablespoon ground cumin 1 tablespoon brown sugar 4 bay leaves 4 tablespoons apricot jam 1/2 cup apple cider vinegar 1/2 cup tomato ketchup 3 tablespoons Worcestershire sauce 3 cloves garlic, crushed several drops of Tabasco sauce Instructions: Mixing fruit with spice is part of the cooking culture of the Cape, inherited from the Cape Malays, indentured servants of the Dutch East India Company in the 17th Century. Bring to boil the first 12 ingredients and the vinegar. Simmer for 5 minutes on low heat and then allow to cool completely. Remove the bay leaves and add the tomato ketchup, Worcestershire sauce, crushed garlic and Tabasco drops. Combine well and store in a plastic container in the refrigerator for future use. ","[Chenin Blanc, Pinotage, Shiraz, Tempranillo]" 51159,"Stuffed Celery with Olives 1 8-ounce package cream cheese, at room temperature 1/4 cup heavy cream 3 tablespoons finely chopped pimiento-stuffed olives 3 tablespoons finely chopped pitted kalamata olives 2 tablespoons finely chopped fresh chives 1 teaspoon finely grated lemon zest Kosher salt and freshly ground pepper 8 stalks celery, cut into 2-inch pieces Sweet paprika, for dusting Instructions: Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper. Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 51160,"Porky Pot Pie with Cheesy Drop Biscuits 3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces Kosher salt and ground black pepper
2 tablespoons olive oil 1 red onion, cut into medium dice
4 cloves garlic, chopped
1 tablespoon dried oregano
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour 1/2 cup cognac
6 cups chicken broth or stock
1/2 cup heavy cream
3 cups chopped kale
4 medium carrots, cut into 1-inch pieces
1 pound small red potatoes, halved
1 1/4 cups all-purpose flour 3/4 cup yellow cornmeal
2 tablespoons baking powder
2 tablespoons sugar
3/4 cup milk, plus for brushing 1 large egg, lightly beaten
3/4 cup grated Monterey Jack 3 tablespoons unsalted butter, melted
Instructions: For the pot pie: Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside. To the Dutch oven--with the brown bits still in the pot--add the onions, garlic and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braise over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes. For the biscuit topping: Preheat the oven to 400 degrees F. In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached. Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk. Bake until the biscuit topping is golden and cooked through, 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51161,"PBR Fajitas 1/8 cup soy sauce 1/4 cup Worcestershire sauce 3 tablespoons liquid smoke 2 lemons, juiced 1 lime, juiced 1 orange, juiced 1 bay leaf 1/2 teaspoon cayenne pepper Salt and pepper 4 pounds skirt or flank steak 1 bottle Italian dressing (recommended: Kraft) Grilled onions Grilled peppers Flour or corn tortillas Lettuce Cheese Salsa Instructions: In a large pot, combine ingredients for marinade, and simmer over medium heat until flavors meld. Let mixture cool, place meat in a shallow dish, pour marinade over meat, and let marinate in the refrigerator for 2 hours. Place meat in clean shallow dish and cover with Italian dressing. Marinate for 1 more hour in the refrigerator. Preheat a grill to 425 degrees F. Grill steak, along with onions and peppers, for 10 minutes on each side. Remove from heat and let rest for 5 minutes. Slice meat into strips, cutting across the grain. Top with your favorite toppings, and serve with flour or corn tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 51162,"Tiny Strawberry Tarts Nonstick cooking spray, for the mini muffin pan 8 ounces pie dough scraps
6 teaspoons strawberry jam
Instructions: Preheat the oven to 350 degrees F. Spray a mini muffin pan with nonstick spray. Form the dough scraps into a ball and roll 1/4 inch thick. Cut into 12 small squares and push each square into one of the mini muffin cups. Fill each with 1/2 teaspoon jam. Bake until the crust is golden, about 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 51163,"Chicken Marsala Ravioli Filling 8 ounces chicken breast, cut in strips 4 tablespoons olive oil, divided 1 shallot, chopped 1 garlic clove, chopped 1/4 cup Marsala wine or chicken broth 4 thin slices prosciutto, sliced 4 bay leaves Fresh thyme and parsley leaves 2 tablespoons bread crumbs 2 tablespoons Parmesan cheese, grated, divided Salt and pepper 1 egg 1/4 cup heavy cream Instructions: Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 51164,"Garlic Grits Casserole 1 cup quick-cooking grits 4 1/2 cups boiling water
1 teaspoon salt
10 ounces herb-and-garlic cheese, such as Boursin
1/4 cup (1/2 stick) salted butter
2 medium eggs
1/2 cup milk
1 tablespoon salted butter, melted
1 cup crushed cornflakes
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-12-by-2-inch casserole dish. Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 51165,"Lemon Black and Blue Cobbler 1 pound blackberries 1 pound blueberries 3 tablespoons honey 1 tablespoon cornstarch 1/2 cup all-purpose flour 1/3 cup sugar 3/4 teaspoon freshly ground nutmeg Pinch salt 1 teaspoon lemon zest 6 tablespoons butter, cold and cut into small pieces 3/4 cup sliced almonds French vanilla ice cream Instructions: Preheat the oven to 375 degrees F. In a medium bowl, combine the berries with the honey and cornstarch Mash together slightly with a fork just to release a little berry juice and combine with the cornstarch. Divide the berry mixture between 4 shallow (12-ounce) oven-safe dishes and reserve. In the bowl of a food processor add the flour, sugar, nutmeg, salt, and lemon zest and pulse to combine. Add the butter and pulse until the butter and flour are just barely combined, about 15 seconds. Transfer the butter mixture to a bowl and toss with the sliced almonds. Evenly divide the topping between the 4 dishes by sprinkling it over the berries to almost cover completely. Transfer to the oven and bake for about 20 minutes or until the top is lightly browned. Remove from the oven and serve warm with a scoop of ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 51166,"Auntie Karen\u2019s Fireman Surprise Kosher salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon Italian seasoning 1 tablespoon dried parsley 1 tablespoon chicken bouillon, such as Knorr One 16-ounce package penne 2 tablespoons plus 1 1/2 teaspoons olive oil 1 pound ground turkey or beef 1 yellow onion, finely chopped 5 garlic cloves, finely chopped One 28-ounce can tomato sauce One 28-ounce can crushed tomatoes Freshly ground black pepper 2 tablespoons fresh thyme, chopped 2 tablespoons fresh sage, chopped 2 tablespoons fresh rosemary, chopped 12 ounces ricotta 1 large egg 2 cups grated mozzarella Store-bought garlic bread, for serving Instructions: Fill a pot with water, add 2 teaspoons salt and set it to boil over medium-high heat. To make the spice mixture, in a small bowl, stir to combine the garlic powder, onion powder, Italian seasoning, dried parsley and bouillon. Set aside. Add the penne to the boiling water and cook until al dente according to the package instructions. Drain the pasta and return it to the pot off of the heat. Add 1 1/2 teaspoons of the olive oil, 2 teaspoons of the spice mixture and a pinch of salt. Set aside. In a large pan over medium to medium-high heat, add the remaining 2 tablespoons olive oil and once shimmering, add the meat to the pan with 1 tablespoon of the spice mixture. Stir in the onions and garlic and saute until the meat is browned and the onions are translucent, about 8 minutes. Add the tomato sauce and crushed tomatoes to the meat mixture. Stir in the remaining seasoning mixture, 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Season with 1 tablespoon of the fresh thyme, sage and rosemary. Cover and cook until the tomatoes have fully broken down, 8 to 10 minutes. Preheat the oven to 400 degrees F. In a medium bowl, whisk to combine the ricotta, egg and some salt and pepper. Season with the remaining 1 tablespoon fresh thyme, sage and rosemary. Mix until combined. In a 9-by-13-inch casserole dish, begin by adding one spoonful of meat sauce on the bottom. Next add some of the pasta, then some of the mozzarella and dollops of the ricotta mixture. Continue this pattern until the dish is full. Then dollop the remaining ricotta mixture on the top sporadically all over. Finish by adding the remaining mozzarella to the top. Bake until the cheese is melted and slightly browned on top, 15 to 20 minutes. Serve with garlic bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 51167,"Saute of Chicken and Broccoli - Asian Style 2 cups broccoli florets 8 Chinese egg noodles 2 tablespoons vegetable oil 1 tablespoon sesame oil 1/2 cup minced scallion 1 tablespoon minced ginger 1 tablespoon minced garlic 12 ounces skinless, boneless chicken breast, cut into thin slivers 1 tablespoon soy sauce 1/2 teaspoon sugar 1 cup chicken broth mixed with 2 teaspoons cornstarch Salt and pepper Chopped toasted peanuts for garnish Instructions: Bring a large pot of salted water to a boil. Parboil the broccoli for a minute and remove. Add the Chinese noodles and cook for 5 minutes or until al dente.
In a large skillet heat the vegetable and sesame oils. When hot, add the scallion, ginger and garlic and cook, stirring for 30 seconds.
Add the chicken and saute, stirring continuously until no longer pink. Add the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled broccoli.
Add the broth mixed with cornstarch and just bring to a simmer. Simmer until lightly thickened. Serve over noodles and garnish with toasted peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51168,"Potato Frittata 3 large red potatoes, peeled and cut into 1/2-inch cubes 1 cup diced onion Salt and freshly ground black pepper 4 to 5 tablespoons olive oil, or to taste 6 large eggs 2 to 3 tablespoons freshly grated Locatelli-Romano Minced fresh parsley leaves Instructions: Pat dry the potatoes and onions. In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate. In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine. Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate. Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set. Transfer to a plate and cut into wedges. Sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51169,"Horseradish-Chive Sauce 1 pint sour cream 1 teaspoon Dijon mustard 1/2 cup freshly grated horseradish 2 tablespoons chopped chives Salt and pepper, to taste Instructions: Fold all ingredients together in a mixing bowl. ","[Chardonnay, Riesling, Gewrztraminer]" 51170,"Chicken, Broccoli, and Cherry Tomato Fusilli 2 boneless, skinless chicken breast halves (each about 8 ounces) 3 cups chicken broth, homemade or low-sodium canned 1 tablespoon kosher salt 6 cloves garlic, 2 smashed and 4 minced 2 sprigs flat-leaf parsley 3 slightly heaping cups small broccoli florets (about 7 ounces) 12 ounces spinach fusilli pasta (about 3/4 of a pound box) 3 tablespoons extra-virgin olive oil 1/4 teaspoon cl flakes 1 cup cherry or grape tomatoes, halved 2 tablespoons unsalted butter, diced 1/2 cup grated Pecorino Romano, plus more to pass Freshly ground black pepper Instructions: In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes. While the pasta cooks, combine the minced garlic, oil, and cl flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat. Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems \tight, add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 51171,"Red Curry Marinated Skirt Steak Fajitas BBQ Rub 3/4 cup ancho cl powder 1/4 cup sweet paprika 1 tablespoon dried oregano 1 tablespoon ground coriander 1 tablespoon dry mustard 2 teaspoons ground cumin 1 tablespoon ground black pepper 1 tablespoon kosher salt BBQ Sauce 6 tablespoons canola oil 1 medium Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 tablespoons ancho cl powder 1 tablespoon paprika 1 cup ketchup 1/3 cup water 1 heaping tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 canned chipotle cl in adobo, chopped 2 tablespoons dark brown sugar 1 tablespoon honey 1 tablespoon molasses Salt and freshly ground pepper Barbecued Onions BBQ Rub, recipe above BBQ Sauce, recipe above 2 Vidalia onions, cut into 1/4-inch thick slices Canola oil Kosher salt and freshly ground pepper Pickled Roasted Peppers 1 cup white wine vinegar 1/2 cup apple cider vinegar 1 clove garlic, thinly sliced 2 tablespoons sugar 2 roasted red bell peppers, peeled, seeded and thinly sliced 2 roasted yellow bell peppers, peeled, seeded and thinly sliced 1 tablespoon finely chopped fresh oregano leaves Avocado Crema 2 ripe Hass avocados, peeled, pitted and chopped 1/4 cup water 1 lime, juiced 2 tablespoons rice vinegar 1 teaspoon honey 1/4 cup chopped fresh cilantro leaves Kosher salt and freshly ground black pepper 1/4 cup red curry paste 1/2 cup canola oil 1/4 cup plus 2 tablespoons fresh lime juice 1 1/2 pounds skirt steak, cut in half or thirds crosswise Salt and freshly ground black pepper 1/4 cup clover honey 1/4 cup fresh lime juice 12 (6-inch) flour tortillas, wrapped in foil and warmed on the grill for 5 minutes BBQ Onions Pickled Roasted Peppers Avocado Crema Instructions: For the rub: Combine all ingredients in a small bowl and store, tightly covered in a dark, dry, place. For the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl, and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. For the onions: Heat grill to medium. Brush the onion slices with oil and season with salt and pepper. Season one side of the slices with bbq rub. Grill the onions rub-side down until lightly golden brown. Flip over, brush with bbq sauce and grill until just cooked through. Separate the slices into rings and serve. For the peppers: Combine vinegars, garlic, sugar and salt in a small saucepan over high heat and bring to a boil. Boil until the sugar is dissolved. Remove from the heat and let cool to room temperature. Put the pepper and oregano in a medium bowl, add the vinegar mixture and stir to combine. Cover and refrigerate for at least 4 hours and up to 2 days. For the crema: Combine the avocados, water, lime juice, rice vinegar and honey and in a blender and blend until smooth. Add the cilantro, salt and pepper and blend a few seconds just to incorporate. For the fajitas: Combine the curry paste, canola oil, and a 1/4 cup of the lime juice in a food processor and process until smooth. Place the steak in a large baking dish and add half the marinade. Turn to coat the steak in the marinade, cover and refrigerate the steak for at least 4 hours and up to 8 hours. Whisk together the honey and the remaining 2 tablespoons of lime juice in a bowl. Heat grill to high or cast iron pan or griddle over high heat. Remove the steak from the marinade and season with salt and pepper on both sides. Grill the steak until golden brown and slightly charred on both sides, brushing with the honey-lime glaze a few times and cooked to medium-rare, about 12 minutes total. Remove from the grill and let sit 10 minutes before slicing across the grain into thin slices. Place the meat on a platter and immediately drizzle with the honey-lime dressing. Lay warm tortillas on a flat surface, put a few slices of the beef down the center, top with onion slices, pickled peppers and a dollop of avocado crema...roll and eat. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 51172,"Homemade Sprinkles 1 1/4 cups confectioners' sugar, plus more if needed 1 large egg white 1/8 teaspoon kosher salt Assorted food coloring Instructions: Line a baking sheet with parchment paper. Fit a piping bag (or several, if making different colors) with a small round tip. In a small bowl, whisk the confectioners' sugar, egg white and salt. The consistency should be slightly thicker than glue. Stir in a bit of water if it is too thick or more confectioners\u2019 sugar if it is too thin. Tint the mixture with food coloring (or divide among bowls and tint each a different color). Transfer to the piping bag and pipe lines onto the prepared baking sheet. Let dry at room temperature until completely set, at least 4 hours or overnight. Scrape the lines off the paper and break into sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51173,"Herbed Leg of Lamb With Roasted Turnips One 7- to 9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this) Kosher salt and freshly ground pepper 3 lemons 3 pounds baby turnips with greens (about 8 bunches) 6 bunches scallions 1 cup fresh parsley 1 cup fresh dill 1/4 cup fresh marjoram 3 inner stalks celery, roughly chopped 3 cloves garlic 6 plum tomatoes, quartered lengthwise and halved crosswise 2 tablespoons extra-virgin olive oil Instructions: Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top. Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside. Meanwhile, trim the greens from the turnips. Cut any large turnips in half. Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan. Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil. Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 51174,"Giada's Mashed Potatoes 4 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 5 large) 6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature 2 cloves garlic, peeled and smashed Kosher salt 1 cup mascarpone, at room temperature 3/4 cup grated Parmesan 1/2 cup low-sodium chicken broth Freshly ground black pepper Instructions: In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 51175,"Stuffed Peppers with Lamb and Eggplant 1 pound firm, tight skinned eggplant, diced 1/2-inch pieces Salt 8 small green bell peppers Freshly ground black pepper 1/4 cup extra-virgin olive oil, plus a little for dish and drizzling 4 anchovy fillets in oil, optional 2 cloves smashed garlic 2 sprigs rosemary, leaves finely chopped 2 medium starchy potatoes, peeled and diced 1/2-inch 2 vine-ripe tomatoes, seeded and chopped 1 small yellow onion, chopped A couple handfuls pitted good quality green olives, chopped 1 pound cooked lamb, 1/2-inch diced 1/3 pound fontina or Gruyere, 1/2-inch dice Chicken stock or water Instructions: Preheat the oven to 375 degrees F. Put the eggplant in a colander and sprinkle with salt. Let it drain for 30 minutes, then rinse, drain and pat dry and chop. Cut the top third of peppers off horizontally, seed and reserve tops. Season the peppers with salt and pepper, to taste, and put them in a large bowl. Drizzle them with a little extra-virgin olive oil, and arrange them upright in an oiled roasting dish. Heat the 1/4 cup of extra-virgin olive oil, in small pan over medium heat. Add the anchovies, if using, and let them melt into the olive oil. Stir in the garlic and rosemary and swirl for 1 to 2 minutes. Transfer the oil mixture to a mixing bowl and add the eggplant, potatoes, tomatoes, onions, olives, lamb and cheese. Toss to combine and fill the peppers, slightly overstuffing them. Set the tops in place and roast for1 hour. Cool and store for a make-ahead meal. Reheat in a hot oven by adding a little chicken stock or water to the baking dish for moisture. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until hot and cooked through, about 10 more minutes. Serve 2 peppers per adult portion. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 51176,"Bananas Foster Beignets with Cafe Brulot Creme Anglaise 2 1/4 cups whole milk 1/4 cup coarsely ground chicory coffee
6 whole cloves
1 cinnamon stick
4 large egg yolks, room temperature
1/2 cup granulated pure cane sugar
1 tablespoon brandy
1 teaspoon finely grated orange zest
3 very ripe bananas (with lots of brown spots) 2 teaspoons banana liqueur 1 teaspoon vanilla extract
1/4 cup pure cane granulated sugar
2 tablespoons light brown muscovado sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
2 to 4 tablespoons whole milk
Vegetable oil, for frying
Powdered sugar, optional
Instructions: For the creme anglaise: Combine the milk, chicory, cloves and cinnamon in a medium saucepan over medium heat and bring to a simmer. Remove the pan from the heat, cover, refrigerate and leave to infuse for at least 30 minutes and up to 1 hour. Make an ice bath by setting a medium bowl or large measuring cup into a large bowl of ice. Strain the milk mixture through a fine mesh sieve into a clean, small saucepan; discard the solids. Bring to a simmer over medium heat. In a medium bowl, whisk the egg yolks and sugar until very pale and thick. Very gradually whisk the hot milk mixture into the eggs. When full incorporated, transfer back to the saucepan. Reduce the heat to low and add the brandy and orange zest. Switch to a wooden spoon and cook, stirring, until the mixture coats the back of the spoon, about 5 minutes. Strain into the bowl set in the ice bath. Add water to the ice to cool the sauce down faster. Stir the sauce until cool. Cover and refrigerate until cold, at least 1 hour. For the beignets: Mash the bananas in a large bowl using a potato masher or large fork. Add the banana liqueur, vanilla extract, granulated sugar and muscovado sugar, and mix well. In another bowl, mix the flour, baking powder, cinnamon and nutmeg. Add the banana mixture to the flour mixture and pour in the milk. Mix until smooth and thick, like waffle batter, adding a little more milk as needed. Set aside to rest for at least 10 minutes or up to 1 hour. In a heavy pot set over medium heat, heat 2 to 3 inches of vegetable oil to 350 degrees F. Drop the batter by heaping teaspoonfuls into the oil and fry until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Serve immediately, or keep warm in a 200-degree oven for up to 2 hours. Plate the beignets atop a pool of creme anglaise. Dust with powdered sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51177,"Avocado on Grilled Sweet Potato 1 sweet potato, skin left on, sliced lengthwise into 1/4- to 1/8-inch-thick slices Olive oil, for drizzling Kosher salt and freshly ground black pepper 2 avocados, diced
1 tablespoon minced onion
1 clove garlic, minced
Juice of 1 lime
2 teaspoons chopped fresh cilantro
2 to 3 Roma tomatoes, chopped
Instructions: Prepare a grill for cooking over medium-high heat. Coat both sides of the potato slices with olive oil and sprinkle with salt and pepper. Cook the potato slices on the grill until they have grill marks and are tender all the way through, 4 to 6 minutes per side. Meanwhile, combine the avocados, onion, garlic, lime juice and 1 teaspoon cilantro in a bowl and mash until thoroughly blended. Season the guacamole with salt and pepper. In another bowl, combine the tomatoes, 1 teaspoon cilantro and salt and pepper to taste. Top the potato slices with the guacamole and tomatoes and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51178,"Surf and Turf Steak Tacos with Tomatillo-Avocado Salsa 1 pound skirt steak 1 small bottle tiger sauce, such as Try Me Juice of 1 lime Juice of 1 orange
2 cloves garlic, crushed Juice of 2 limes 1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, finely diced
Salt and pepper
1 pound halibut fillet 5 tomatillos 2 to 4 jalapenos, depending on spice preference
1 avocado
1/2 yellow onion
Juice of 4 limes
2 tablespoons olive oil
1 bunch cilantro
1 tablespoon agave nectar
Salt and pepper 1/2 to 3/4 head cabbage, shredded 1 bunch cilantro, chopped 3 jalapenos, seeded and diced
1 tablespoon mayonnaise
1 tablespoon olive oil
Juice of 3 limes
1/2 tablespoon garlic powder
Salt and pepper
6 to 8 corn or flour tortillas 1 cup crumbled feta Sliced radishes, optional Lime wedges Instructions: For the steak: Marinate the flank steak in the tiger sauce, lime juice, orange juice and garlic. Grill for 5 minutes per side. Rest for 10 minutes before slicing against the grain into thin slices. For the halibut: Combine the lime juice, olive oil, garlic, jalapeno and some salt and pepper in a bowl. Add the halibut, turning to coat. Cover and marinate in the refrigerator. Grill for 3 to 6 minutes per side, depending on thickness -- the halibut will flake when done. Cut into small pieces. For the tomatillo-avocado salsa: In a blender, combine the tomatillos, jalapenos, avocado, onion, lime juice, olive oil, cilantro, agave and 1 teaspoon each salt and pepper. Blend until completely smooth. Set aside. For the jalapeno-lime slaw: Add the cabbage, cilantro and jalapenos to a large bowl. In a smaller bowl, stir together the mayonnaise, olive oil, lime juice, garlic powder and some salt and pepper. Toss the cabbage with dressing to taste. To serve: Begin plating with a corn tortilla. Add a little less than 1/4 cup of slaw, top with a few pieces of halibut, a tablespoon or so of the salsa and a few slices of steak. Finish with crumbled feta, sliced radishes, if using, and a lime wedge. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 51179,"Peach and Pineapple Skewer W/ Honey Glaze 4 fresh peaches (sliced) 1/4 cup lemon juice mixed with 2 cups of water 1/4 cup honey 1/4 cup white wine 1/2 pineapple cored and cut into thick wedges Instructions: Soak peaches in lemon water for 5 to 10 minutes. Combine honey and white wine and mix well. Assemble skewer alternating peach and pineapple. Brush on honey glaze. Grill for 5 minutes on each side. ","[Chardonnay, Moscato, Riesling]" 51180,"6-Minute Egg on Creamy Polenta with Crispy Serrano Ham 8 slices Serrano ham 4 eggs 2 bunches kale 1 tablespoon butter Juice of 1 lemon Salt and freshly ground pepper 2 cups chicken stock 2 cups milk 3 sprigs fresh cilantro 2 cloves garlic 1 cup cornmeal 1 cup freshly grated Asiago cheese Salt and freshly ground pepper Instructions: Preheat the oven at 350 degrees F.
On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
For the polenta: In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
For the egg: In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them.
In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside.
For Serving: Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 51181,"Steamed Chicken Feet (Phoenix Claws) 1 pound chicken feet 1/2 cup vinegar
1/2 cup sugar
2 quarts vegetable oil
1/4 cup oyster sauce 2 teaspoons cornstarch
2 teaspoons sugar
1 teaspoon chicken base
1 teaspoon food coloring
1/2 teaspoon salt
Sliced jalape?o peppers, for garnish Instructions: Wash the chicken feet and remove any nails. Bring 2 quarts water to a boil along with the vinegar and sugar. Put chicken feet in boiling water and cook 10 to 15 minutes. Drain and set aside. Heat oil to 450 to 500 degrees F. Deep-fry the chicken feet until golden brown, 8 to 10 minutes. Remove the feet and drain. Boil 2 quarts water and add the chicken feet to cook, about 15 minutes. Reduce the heat and simmer for 1 hour. Drain. For the marinade: Combine oyster sauce, cornstarch, sugar, chicken base, food coloring and salt and marinate the chicken feet for 20 minutes. Divide the chicken feet among 4 to 6 small bowls and add 2 small slices of jalape?o peppers on top of each bowl. Steam for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 51182,"Onion Soup 3 tablespoons unsalted butter 3 1/2 pounds red onion, thinly sliced on a mandolin 2 teaspoons chopped fresh thyme 1 clove garlic, minced 1 cup dry white wine 6 cups chicken broth, homemade or low-sodium canned 1 teaspoon kosher salt plus more to taste 2 tablespoons Cognac or brandy (optional) Freshly ground black pepper Six 1/2-inch slices baguette (French bread), toasted 12 ounces Gruyere cheese, shredded (about 3 cups Instructions: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the Cognac, if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.) When ready to serve preheat the broiler. Heat the soup and divide it evenly among 6 heatproof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Carefully transfer each crock to an under-lining plate. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51183,"Peppermint-Chocolate Sandwich Cookies 1 (16.5-ounce) tube refrigerated sugar cookie dough 1/4 cup all-purpose flour, plus extra for dusting 2 cups semisweet chocolate chips, divided 1/4 cup heavy cream 1 teaspoon pure peppermint extract 1 teaspoon vegetable oil Instructions: Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar Special equipment: a 2 1/2-inch round cookie cutter, a 1/2-ounce cookie scoop Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thickness. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet. In a microwavable glass or ceramic bowl, combine 1 cup of chocolate chips and cream. Microwave on high power for 1 minute. Stir the mixture until smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes. In a microwavable glass or ceramic bowl, combine remaining chocolate chips and oil. Microwave on high power for 1 minute. Stir the mixture until smooth. Spread the top of each cookie with the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 51184,"Sweet-and-Sour Cabbage with Balsamic Vinegar 4 onions, halved lengthwise and sliced thin 1/4 pound sliced prosciutto, cut crosswise into thin strips 8 garlic cloves, minced 5 1 1/2-inch dried chilies 8 tablespoons olive oil 2 pounds Savoy cabbage, cored and shredded 1 tablespoon sugar 6 canned plums tomatoes, drained and chopped (reserve 2/3 cup of the juice) 3 tablespoons balsamic vinegar, plus 2 tablespoons to finish 1/2 cup chicken broth 1/2 teaspoon dried oregano, crumbled minced parsley for garnish Instructions: In a heavy kettle, cook the onions with the prosciutto, garlic and chilies in 6 tablespoons of the oil over moderately low heat. Stir until they are softened. Add the cabbage and saute it over moderately high heat, stirring, for 3 minutes. Add the sugar, the tomatoes with the reserved juice, 3 tablespoons of the vinegar, the broth and the oregano. Bring the mixture to a boil, simmer it, covered for 15 minutes. Let the mixture cool to warm, uncovered, and stir in the remaining 2 tablespoons olive oil, and the remaining 2 tablespoons vinegar. Season to taste. Transfer the cabbage mixture to a serving dish and sprinkle it with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51185,"Divinely Rich Eggs Benedict with Crab 16 slices thick-cut bacon One .9-ounce package hollandaise sauce mix 1/2 cup bottled clam juice 1/2 cup milk 1/4 cup (1 stick) plus 2 tablespoons unsalted butter One 4-ounce container prepared refrigerated hollandaise sauce 1/2 cup store-bought pesto 1 teaspoon finely chopped fresh parsley 1 teaspoon finely chopped fresh sage 1 teaspoon finely chopped fresh thyme 4 croissants 1 cup lump crabmeat 8 large eggs 1 tablespoon white vinegar 8 teaspoons finely chopped black olives Instructions: Preheat the oven to 350 degrees F. Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm. Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm. Put the pesto into a small bowl and mix in the herbs. Thin it with a little water. Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan. Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs. To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51186,"Creamy Succotash Pasta Salad with Bacon Kosher salt and freshly ground black pepper 8 slices thick-cut bacon, finely chopped 1/3 cup mayonnaise 3 tablespoons sour cream 2 tablespoons finely chopped fresh chives 1 1/2 tablespoons fresh lemon juice 1 cup frozen baby lima beans, thawed 1 cup frozen corn kernels, thawed 8 ounces dried fusilli 1 cup halved grape tomatoes 1/2 cup thinly sliced scallions Instructions: Bring a large pot of salted water to a boil. Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside. Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl. Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51187,"Soul Rolls 1 package egg roll wrappers 1 pound ground turkey or beef 1/2 tablespoon seasoned salt, such as Lawry's 1/2 tablespoon ground black pepper 1 teaspoon minced garlic 1 onion, chopped Sunflower oil, for frying 1 small head green cabbage, shredded 2 cups shredded jack or Cheddar (one 8-ounce bag) 1 bottle prepared BBQ sauce One 15-ounce can sliced peaches, drained, syrup reserved, peaches saved for other use One 15-ounce can pineapple chunks, syrup reserved, pineapples saved for other use Instructions: For the rolls: Unwrap the spring rolls and place on a cutting board. Cover your spring roll wrappers with a slightly damp towel to keep them from drying out. In a large bowl, combine the ground turkey with the seasoned salt, black pepper, garlic and onions. Heat a large skillet over medium-high heat and add 2 tablespoons sunflower oil. Add the turkey mixture and saute until browned and cooked through, breaking up the meat with a spoon as it cooks. Remove from the heat and let cool before assembling the rolls. Spread out one spring roll wrapper. In the center of the wrapper, with an inch or two of space around each side, layer some shredded cabbage, a few tablespoons turkey mixture and 2 tablespoons shredded cheese. Fold the wrapper sides in and wrap tightly. Repeat with the remaining mixture and wrappers. Fill a deep, heavy skillet or fry pan just under halfway with sunflower oil. Heat the oil over medium heat to 350 degrees F. Carefully drop in 2 to 4 rolls, depending on the size of the skillet. Let the rolls cook for 3 to 4 minutes, turning occasionally. Drain the rolls on a paper towel-lined plate. For the dipping sauces: In a small bowl, mix half the BBQ sauce with 3 tablespoons peach syrup. In another small bowl, mix the remaining BBQ sauce with 3 tablespoons pineapple syrup. Serve the rolls with the dipping sauces. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 51188,"Kale Salad with Pancetta and Pecorino 4 anchovy fillets, drained 1 large garlic clove
1 tablespoon Dijon mustard
2 extra-large egg yolks, at room temperature
1/3 cup freshly squeezed lemon juice, at room temperature (2 lemons)
Kosher salt and freshly ground black pepper
2/3 cup good olive oil, plus extra to cook the pancetta
1/4 cup freshly grated Italian Pecorino cheese
1 pound lacinato kale (also called dinosaur or Tuscan kale)
4 ounces pancetta, small-diced
1 cup (1/2-inch-diced) bread cubes, crusts removed
1/2 cup shaved Italian Pecorino cheese (2 ounces)
Instructions: For the dressing, place the anchovies, garlic, mustard, egg yolks, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 30 seconds until smooth. With the processor running, slowly pour the olive oil through the feed tube, until the mixture emulsifies. Add the grated Pecorino and process just until combined. Transfer to a container and refrigerate until ready to use. Wash the kale and spin it dry in a salad spinner. Remove the rib from each leaf. Stack the leaves and slice them thinly crosswise, as you would coleslaw. Place the kale in a large bowl and toss with enough dressing to moisten. Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the pancetta and cook over medium heat for 6 to 8 minutes, tossing frequently, until browned and crisp. Transfer the pancetta with a slotted spoon to a plate lined with paper towels. Add the bread cubes to the pan, sprinkle with salt, and saute for 5 to 7 minutes, tossing frequently, until evenly browned. Add the pancetta, toasted bread, and shaved Pecorino to the kale and toss with large spoons. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51189,"Mussels with White Mushrooms and Hazelnuts 1 1/2 pounds mussels, scrubbed and debearded 1/2 cup dry vermouth, preferably Noilly Prat 4 tablespoons (1/2 stick) unsalted butter 2 medium shallots, thinly sliced 3/4 pound white button mushrooms, ends trimmed, wiped clean and quartered Kosher salt 1/4 teaspoon red pepper flakes 2 tablespoons blanched whole hazelnuts Juice of 1 to 2 lemons, to taste Grilled bread Instructions: Cook the mussels: Heat a skillet large enough to hold the mussels in a single layer over high heat for 1 minute. Remove from the heat and add the mussels and 1/4 cup of the vermouth. Return the skillet to the stove and cook for 1 minute. Add about 3/4 cup water. The mussels shouldn't take long to cook, about 2 minutes. Take care to stir the mussels from time to time so they cook as evenly as possible. Use tongs to pluck the mussels from the pan as they open. When all of the mussels are open, remove them and strain the liquid, reserving it for the sauce. Remove the mussels from their shells. Discard the shells. Cook the mushrooms: Rinse the skillet and return it to high heat until it smokes lightly. Remove the pan from the heat, add 1 tablespoon of the butter, and swirl the pan until the butter turns a light brown color. Return the skillet to the heat and immediately add the shallots and mushrooms. Season lightly with salt and the red pepper flakes. Cook the mushrooms until they start to give up liquid and brown, 3 to 4 minutes. Add the remaining 1/4 cup vermouth and cook for 1 minute. Season to taste with salt. Toast the hazelnuts: Meanwhile, in a small skillet, melt 1 tablespoon of the butter over medium heat and add the hazelnuts. Season them lightly with salt and toast them over low heat until they turn light brown, 5 to 7 minutes. Use a slotted spoon to remove the hazelnuts and transfer them to a cutting board. Roughly chop the hazelnuts. Make the sauce: Transfer the mushrooms to a plate using a slotted spoon. If there is any cooking liquid from the mushrooms, combine it with the mussel cooking liquid in a small saucepan. Simmer over low heat for 1 minute. The sauce may need a pinch of salt. The flavor should be an initial taste of sweet mussel followed by an undertone of earthiness from the mushroom. Swirl in 1 tablespoon of the butter and a touch of lemon juice. Keep warm. Assemble the dish: Heat a large skillet over high heat until hot, 2 minutes. Remove from the heat and add the remaining 1 tablespoon butter. When it turns light brown, return the skillet to the burner and add the mussels and mushrooms in a single layer. Cook for 1 minute without stirring them. They should be browned on their first side before you stir them slightly, with a wooden spoon, and leave them to brown for an additional minute. Stir in the sauce. Taste for seasoning. Toss in the hazelnuts. Serve immediately on a platter, family style, with slices of grilled bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 51190,"Sweet and Spicy Grilled Salmon 2 tablespoons hot sauce, such as Frank's 1 tablespoon packed dark brown sugar 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 2 tablespoons light mayonnaise 1 tablespoon snipped chives 8 stalks celery, very thinly sliced in half moons on an angle 1/2 small red onion, very thinly sliced Four 5-ounce center-cut skin-on salmon fillets, about 1-inch thick Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the grill Instructions: Preheat an outdoor grill or grill pan on medium high.
Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
Transfer the fillets to individual plates and serve with the celery slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51191,"Grilled Bread With Tomato-Ginger Salad 1 tablespoon extra-virgin olive oil, plus more for brushing 1 small red onion, sliced 1 1 1/2-inch piece ginger, peeled and grated Pinch of cayenne pepper Juice of 1/2 lime 1 1/4 pounds (about 5 medium) tomatoes, chopped 1/4 cup chopped fresh cilantro 4 to 6 pieces naan bread or pita Kosher salt Plain Greek yogurt, for serving Instructions: Heat the olive oil in a medium skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Mix the ginger, cayenne and lime juice in a medium bowl, then stir in the onion, tomatoes and cilantro. Let sit at least 20 minutes at room temperature. Preheat a grill to medium high. Brush the bread with olive oil and season with salt. Grill until warmed through and lightly charred, about 2 minutes per side; brush with more olive oil. Add 1/2 teaspoon salt to the tomato salad and toss. Spread the bread with yogurt and top with the tomato salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 51192,"Fried Brie with Anchovy Caper Salsa Half a 7- to 8-ounce round high-quality Brie, preferably from France 1 slice white bread, crust removed 1 tablespoon white wine vinegar 1 1/2 cups loosely packed fresh parsley leaves, plus more for garnish 3 tablespoons extra-virgin olive oil 1 tablespoon drained capers 4 whole cornichons, plus 3 halved lengthwise for garnish 1 anchovy fillet Kosher salt and freshly ground black pepper Vegetable oil, for frying 1 large egg 1/2 cup plain dry breadcrumbs Instructions: Cut the Brie half into 6 small wedges, and freeze until completely frozen, about 1 hour. Meanwhile, tear the bread into small pieces, and put in a small bowl. Add the vinegar, toss and let sit until the bread is very soft, about 5 minutes. Transfer to a food processor. Add the parsley, olive oil, capers, whole cornichons, anchovy, 1/4 teaspoon salt and a few grinds of pepper, and process until a coarse paste. (The salsa verde can be refrigerated for up to 1 day.) Fill a small pot with about 2 inches of vegetable oil. Clip a deep-fry thermometer onto the side, and bring the oil to 350 degrees F over medium-low heat. Line a plate with paper towels. Meanwhile, beat the egg in a small bowl. Put the breadcrumbs in another small bowl. Bread and fry the Brie in two batches: Dip the wedges in the egg, then roll in the breadcrumbs to cover. Repeat for a double breading (make sure there are no bare spots where the cheese peeks through). Being careful of the hot oil, add half the breaded Brie and fry, turning as needed, until a deep golden brown, about 3 minutes. Remove with a slotted spoon, and allow to drain on the paper towels. Repeat with the remaining Brie. Spoon some of the salsa verde onto 6 small plates. Top each with a wedge of fried Brie, and garnish each with a cornichon half and parsley. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 51193,"Sourdough Boule 5 cups all-purpose flour, plus more for dusting 1 1/2 cups plus 3 tablespoons water (80 degrees F) 1/2 cup active sourdough starter
2 teaspoons kosher salt Instructions: Mix the flour and 1 1/2 cups of the water in a large bowl until a shaggy dough forms. Cover the bowl with a lid or plate and let stand until the flour absorbs the water, 30 to 45 minutes. Add the sourdough starter, salt and remaining 3 tablespoons water to the dough. Squeeze and twist with your hands until a sticky dough forms (it will be soupy at first, but continue mixing). Knead the dough in the bowl by scooping under the dough, stretching it up and twisting it while you rotate the bowl a quarter turn; slap down the dough and repeat. Continue kneading until the dough smooths out and pulls away from the bowl, 5 to 7 minutes. Scrape down the sides of the bowl and cover with a lid. Let rest in a warm place, 30 minutes. Uncover the dough. Gently reach under the dough with a wet hand, stretch it up as far as it will go without tearing, then fold the dough over itself. Rotate the bowl a quarter turn and repeat three times; this is a set of turns. Do another set of turns, then re-cover the bowl and return to a warm place to rest, 30 minutes. Do two sets of turns every 30 minutes until the dough has increased in size by one-third and has large bubbles in spots, 2 1/2 to 3 1/2 more hours, covering the bowl after each time. After the last set of turns, cover the bowl and let the dough rest another 30 minutes. Turn out the dough onto a generously floured work surface. Slide a bench scraper or large spatula underneath and fold the dough in half. Cup floured hands around the dough and gently roll it in a circular motion into a taut ball. Let rest, uncovered, 20 minutes (the dough will flatten a little). Line a medium bowl with a clean lint-free towel and dust generously with flour. Lightly dust the top of the dough with flour, then slide a bench scraper or large spatula underneath and flip it over. Working gently to not deflate the dough, pull each of the four \u201csides\u201d of the dough up and into the center, folding the last side to cover the whole top of the dough. Roll the dough over so the seams are on the bottom. Slide a bench scraper or large spatula underneath and gently invert the dough into the towel-lined bowl with the seam up. Cover loosely with the overhanging towel. Let rest in the refrigerator, at least 8 hours and up to 18 hours. About 30 minutes before baking, place a 10- to 11-inch Dutch oven with a lid in the middle of the oven and place a baking stone or large cast-iron skillet on the bottom rack to absorb the heat; preheat to 450? F. Carefully remove the Dutch oven from the oven and uncover. Remove the dough from the refrigerator, uncover and lay a large round of parchment on top. Invert the dough onto the parchment. Carefully lower the dough (on the parchment) into the hot Dutch oven. Using kitchen shears or a sharp knife, make a few 1/4- to 1/2-inch-deep cuts in the top so that the dough can expand. Transfer the pot to the oven; cover with the lid. Bake until the bread has risen and the crust is pale, about 20 minutes. Uncover and bake until the crust is browned and crisp and a thermometer inserted into the center registers 210? F, 25 to 35 minutes. Let cool 10 minutes in the pot, then transfer to a rack to cool completely, about 2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51194,"Rick Bayless's Yucatecanstyle Fresh Coconut Pie 1 cup slivered almonds 3 tablespoon sugar 4 ounces (about 5 slices) firm white bread, torn into pieces 3 1/2 tablespoons unsalted butter, melted 1 medium size coconut with lots of liquid inside 1 cup heavy cream 2/3 cup sugar 3 large egg yolks 1 teaspoon vanilla 1/2 cup sour cream Instructions: Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set.
Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's \eyes\ (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin.
In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees F. In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes. Cool on a wire rack.
While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes. Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream and coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 51195,"Green Green Spring Vegetables 1/4 pound French string beans (haricots verts), ends removed Kosher salt 1/4 pound sugar snap peas, ends and strings removed 1/4 pound asparagus, ends removed 1/2 pound broccolini, ends removed 2 tablespoons unsalted butter 1 tablespoon good olive oil 3 large shallots, sliced 1/2 teaspoon freshly ground black pepper Instructions: Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well. When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 51196,"Singapore Pork Satay with Lemon-Curry Rice Cooking spray 4 cooked pork chops, cut into 2-inch pieces 1 large red onion, cut into wedges 1/2 cup prepared teriyaki sauce 1/4 cup sesame seeds 4 cups cooked rice 1 teaspoon curry powder 1 teaspoon ground cumin 1 teaspoon finely grated lemon zest 1/2 cup reduced-sodium chicken broth 1/3 cup golden raisins 1/3 cup shelled pistachio nuts 2 tablespoons chopped fresh cilantro Salt Freshly ground black pepper Instructions: Coat a large griddle or grill pan with cooking spray and preheat to medium-high. Skewer alternating pieces of pork and onion on metal or wooden skewers. Brush teriyaki sauce all over onion and pork and roll skewers in sesame seeds. Place skewers on hot pan and cook 3 to 5 minutes, until seeds are golden brown. In a medium saucepan, combine rice, curry powder, cumin, lemon zest, broth, raisins, and nuts. Bring to a simmer. Cook 3 minutes to heat through. Fold in cilantro and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51197,"Chicken Veggie Soup 1 tablespoon olive oil Two 6-ounce boneless, skinless chicken breasts, cubed
1 cup quinoa, rinsed
2 stalks celery, chopped
2 carrots, diced
1 sweet potato, cubed
1 small yellow onion, diced
1 Yukon gold potato, cubed
Kosher salt and ground black pepper
6 cups Beef Bone Broth, recipe follows 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh sage 3 leaves kale, cut into ribbons
4 pounds beef bones, including marrow, knuckles and feet 1 tablespoon tomato paste
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 head garlic, sliced in half
1 yellow onion, cubed
1 tablespoon peppercorns
2 sprigs fresh thyme
2 bay leaves
Instructions: Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes. Preheat the oven to 450 degrees F. Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes. Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours. Strain the broth through a colander into a bowl (discard the bones and vegetables).