","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63093,"Pasta, Cabbage and Radicchio Salad 2 cups cooked orzo, at room temperature 2 tablespoons olive oil 1/2 teaspoon minced garlic 1/2 cup finely shredded green cabbage 1/2 cup finely shredded radicchio 2 tablespoons rice vinegar Salt and freshly ground black pepper Vegetable sandwiches, for serving Instructions: Set the pasta in a mixing bowl. In a skillet heat the olive oil. Add the garlic, cabbage and radicchio and stir fry for 30 seconds. Remove from heat and add rice vinegar; season to taste with salt and pepper and immediately stir with pasta. Adjust the seasoning and serve alongside or as a bed for vegetable sandwiches. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 63094,"Southwestern Style Potato Latkes 1-1/2 pounds russet potatoes peeled 2 large eggs, lightly beaten 2 tablespoons flour (or more) or matzo meal (during Passover) 2 tablespoons chopped herbs such as cilantro, 1 1/2 teaspoons salt and freshly ground black pepper Vegetable oil for frying Rasoted red peppers and salsa for garnish Instructions: In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl. To that starch add eggs, flour,herbs, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve topped with slivers of roasted red peppers,and salsa. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63095,"Bourbon Apple Pie 3 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/8 teaspoon baking powder Pinch of salt 1/4 cup cold vegetable shortening 2 sticks cold unsalted butter, cut into small pieces 1 tablespoon bourbon 8 to 10 tablespoons ice water 1 large egg, lightly beaten Coarse sugar, for sprinkling 4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious) 2 tablespoons fresh lemon juice 1/4 cup plus 1 tablespoon bourbon 5 tablespoons unsalted butter 2/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger Instructions: Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours. Make the filling: Peel the apples and slice about ? inch thick. Toss with the lemon juice and ? cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use. Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour. Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 63096,"Apple-Pumpkin Brown Betty 1 2-to-3-pound sugar pumpkin 3 tablespoons unsalted butter 1 cup cubed bread (preferably from a baguette) 2 Gala apples, peeled and cut into 1/2-inch pieces 1/4 cup packed light brown sugar 1/4 cup golden raisins 1 tablespoon rum (optional) 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Kosher salt Maple syrup, for drizzling Instructions: Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet. Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 63097,"Nana's Potato Salad About 5 large potatoes; peeled, cubed and boiled one medium onion, chopped one stalk of celery, chopped 2tbsp. butter or margarine 1/4 cup raisins, chopped about 1/4 cup fresh dill, chopped about 1 tsp. dried rosemary 1/4 cup mayonnaise 3 tbsp. extra virgin olive oil 1/4 cup apple cider vinegar salt and pepper to taste Instructions: Boil the peeled and cubed potatoes until fork tender. While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown. Drain potatoes. While still warm, add the ingredients slowly, being sure not to mash the potatoes. Mix thoroughly. Serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63098,"Baklava Phyllo Cups 2 to 3 sheets of store-bought phyllo pastry dough, thawed 1 tablespoon olive oil, to brush the pastry 4 ounces shelled pistachios 1 teaspoon ground cinnamon 1/4 cup plus 1 tablespoon agave 4 ounces light brown sugar 1 tablespoon fresh lemon juice 1 lemon, zested Instructions: Preheat the oven to 350 degrees F (180 degrees C). Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil. Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups. Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup. Bake for about 8 minutes until the pastry is crisp and golden. To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes. Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup. Grate over a little lemon zest to garnish. Let cool slightly before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 63099,"Santa-pe's 20 cherry tomatoes 20 bocconcini mozzarella balls 1 cucumber, cut into 1/2-inch-thick slices (20 slices) 1 container garlic cheese spread, such as Alouette or Boursin (5 to 6 ounces) 1 tablespoon milk Black sesame seeds, for garnish Instructions: Cut a small piece off the bottom of a tomato so the bottom is flat, reserving the piece. Cut the remaining tomato in half. Thread the bottom half of the tomato onto a skewer and slide it down. Thread a mozzarella ball onto the skewer for a head and slide it down to meet the tomato piece (Santa's body). Thread the top half of the cherry tomato onto the skewer for a hat. Poke the skewer into the center of a cucumber slice to stabilize it so the skewer will stand. Repeat with the remaining tomatoes, mozzarella balls and cucumber slices. Combine the cheese spread with the milk in a small bowl and stir until creamy and pipeable. Transfer to a piping bag or resealable plastic bag. Snip off a small piece at the end of the plastic bag to create a small opening. Pipe a zigzag triangle of cheese at the bottom of each Santa face for a beard, extending onto the bottom piece of tomato. Pipe the cheese around the bottom of each Santa hat, then pipe a small piece at the top of each hat. Cut a small sliver off the rounded edge of the reserved tomato bottoms and place one on each beard for a mouth. Put on 2 black sesame seeds for eyes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63100,"Crab Big Ravioli 10 ounces crab meat 5 ounces fresh scallops 4 ounces bechamel 1 tablespoon carrots, in cubes 1 tablespoon celery, in cubes 1 tablespoon leeks, in cubes 1 tablespoon daikon, in cubes Butter, to fry 1 cup lobster stock 1 tablespoon lobster butter 1 tablespoon butter 2 tablespoon cream Chopped chives Salt, pepper Ravioli pasta cooked al dente Lotus root, sliced and fried Chives Instructions: For Crab Mouse: Chop finely the scallops and mix with the crabmeat in ice bowl. Saute, and add bechamel. Hold warm. For Vegetables: Cut the vegetables in small cubes. Panfry them quickly in butter, until al dente. For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream and 1 tablespoon butter. Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat on salamander. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 63101,"Chicken Fricassee with Tomato Basil Pilaf 6 boneless chicken breasts, skin on Salt and pepper All-purpose flour, as needed for dredging 1/4 cup clarified butter 6 fresh tomatoes, seeds removed and diced, or 1 large can (28-32 ounces) plum tomatoes 1/2 cup chopped fresh basil leaves, plus sprigs for garnish 1 cup white wine 1 cup vegetable or chicken stock 1 cup heavy cream 1/8 cup olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 cups rice 5 cups chicken stock 1 teaspoon poultry seasoning Instructions: Preheat oven to 375 degrees F Season chicken breasts with salt and pepper. Dredge chicken in flour and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and brown the chicken on both sides over medium heat, cooking about 8 to 10 minutes. Remove to an ovenproof casserole. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, and add the tomatoes and chopped basil, cooking gently over low heat for 2 minutes. Then, add the white wine and reduce the liquid by half. When the liquid in the saute pan is reduced, add the vegetable stock and heavy cream and bring to a gentle boil. Let the sauce cook until mixture starts to thicken about 5 to 10 minutes. Pour the sauce directly over the chicken in the casserole and bake covered in the oven until internal temperature reaches 165 degrees F on an instant-read thermometer, about 25 to 35 minutes. While the chicken is cooking, begin the rice. Heat the olive oil in a medium saucepot and saute onion and garlic until translucent. Add rice and toast lightly. Pour in the 5 cups of chicken stock and add the poultry seasoning and season with salt and pepper. Return to a boil, reduce heat, cover and simmer until tender, about 25 minutes, keeping covered at all times. When the chicken is done, transfer the pieces to a utility platter. The chicken should still have sauce on top. You can spoon some more sauce on top of the chicken if desired, but most of the remaining sauce in the casserole will be used for the rice. Finish the rice by adding the tomato/basil sauce and combining well. Spoon the rice onto center of serving plate, top with a piece of chicken and garnish with basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 63102,"Braciole 6 (6-ounce) slices round steak, pounded very thin Salt Pepper 1 cup toasted bread crumbs 2 hard-cooked eggs, finely chopped 6 slices Sicilian salami, finely chopped 1/4 cup freshly grated Locatelli 4 cloves garlic, minced 2 tablespoons minced parsley leaves 1 small egg, lightly beaten Salt Pepper 2 tablespoons olive oil Tomato Sauce (recipe follows) 1 cup minced onion 4 cloves garlic, minced 2 tablespoons olive oil 2 28-ounce can crushed tomatoes in puree 1 cup water 1 15-ounce can tomato sauce 2 carrots, peeled and cut into 2-inch lengths 1 boiling potato, peeled and left whole 1 teaspoon dried basil, crumbled Cayenne pepper to taste Salt to taste Instructions: Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to tomato sauce (recipe follows) and simmer 1 1/2 hours, or until tender. Suggested drink: Francis Coppola Rosso, 1995 In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes or transluscent. In a blender or food processor, puree tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.; ","[Barolo, Barbaresco, Chianti, Rioja]" 63103,"Thanksgiving Samosas 130 grams all-purpose flour (about 3/4 cup plus 2 tablespoons) 1/4 teaspoon kosher salt 2 tablespoons grapeseed oil, plus for drizzling 1/4 teaspoon ajwain seeds 1/4 teaspoon nigella seeds About 1/4 cup cold water 1 very small red onion, finely diced 1 serrano cl, seeded and minced One 2-inch piece ginger, peeled and julienned One 1-inch piece fresh turmeric, peeled and minced 2 tablespoons grapeseed oil 3 tablespoons dried cranberries 3 tablespoons frozen peas Kosher salt 1 russet potato, cooked, peeled and mashed 1 cup cubed cooked turkey or rotisserie chicken (1/2-inch cubes) Lime juice, for sprinkling Chopped fresh cilantro, for sprinkling 1 bunch cilantro, leaves and soft stems 1/2 bunch mint, leaves only 4 to 5 thin scallions, chopped 1 clove garlic, peeled and chopped 1 small thumb ginger (about 1 inch), peeled and chopped 2 tablespoons rice wine vinegar Juice of 1 lime Juice of 1 Meyer lemon 1 serrano cl, chopped (seeds and all!) 1/4 cup creme fraiche Neutral oil, for frying Flaky sea salt, such as Maldon Instructions: For the pastry: Combine the flour and salt in a large bowl. Rub the grapeseed oil into the flour mixture until well incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with a little oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter. For the filling: In a medium skillet over medium heat, saute the red onions, chiles, ginger and turmeric in grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the cranberries and peas; cook just until the peas are thawed, a couple minutes. Season with salt. Transfer the mixture to a bowl with the potatoes and turkey and sprinkle with some lime juice and cilantro. Stir together, then taste for seasoning. To make the samosas: Heat 3 inches of oil in a Dutch oven over medium until the oil reaches 375 degrees F on a deep-frying thermometer. Divide the dough into 9 balls. Roll each ball into a 5- to 6-inch round. Slice each round into two semicircles. Set up a small bowl with water. Wet the straight edge a semicircle with a little water, then set the semicircle on a work surface with the straight edge facing away from you. Place about 2 teaspoons of filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles. Fry the samosas in batches until golden brown, 5 to 7 minutes. Drain on a wire rack set over a baking sheet on a paper-towel lined plate. Sprinkle with flaky sea salt. For the green chutney: Add all the ingredients except for the creme fraiche to a blender. Blend until smooth. Add the creme fraiche and blend until incorporated. Serve the samosas hot or at room temperature with the chutney. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63104,"Vegetable Soup with Mixed Greens About 1/3 cup EVOO 6 anchovy fillets
6 cloves garlic, finely chopped
1 large cl pepper, seeded and chopped or 1 teaspoon dried flakes
About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
2 starchy potatoes, peeled and chopped
3 to 4 small ribs celery, chopped
2 carrots, chopped
2 small onions, chopped
2 to 3 plum tomatoes, chopped
Black pepper
7 to 8 cups chopped greens such as escarole, kale or spinach
Freshly grated nutmeg
4 cups chicken stock 4 cups vegetable stock
Salt 1 cup fresh flat leaf parsley leaves, finely chopped
Grated Parmigiano-Reggiano, to pass Bread, for serving Instructions: Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary. Cool completely and store in the refrigerator for a make-ahead meal. To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63105,"Fall Salad with Spicy Brittle 1 1/2 cups sugar 1/2 cup light corn syrup
1 stick (8 tablespoons) salted butter, melted
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup almonds, toasted and coarsely chopped
1/2 cup walnuts, toasted and coarsely chopped
1/2 cup pecans, toasted and coarsely chopped
1/2 cup pistachios, toasted and coarsely chopped
1 1/2 teaspoons flaked sea salt
8 ounces bacon 1 head escarole, chopped into 2-inch pieces
1 small head radicchio, chopped into 1-inch pieces
2 carrots, coarsely grated
1 apple, thinly sliced (toss in lemon juice if not using immediately)
1/2 red onion, thinly sliced
1/4 cup golden raisins
1 cup good-quality bottled vinaigrette
2 tablespoons grainy mustard
1 tablespoon honey
Instructions: For the spicy brittle: Line a baking sheet with parchment paper. Heat the sugar, corn syrup, butter and 1/2 cup water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and continue to cook, swirling the pan occasionally to ensure it cooks evenly, until the mixture reaches 300 degrees F on a candy thermometer, about 10 minutes. While this is cooking, combine the chili powder, cumin, and cayenne in a small bowl. Carefully, but moving quickly, stir the almonds, walnuts, pecans, pistachios and spice mixture into the sugar syrup until the nuts are coated. Pour onto the prepared baking sheet, spreading it out as evenly as possible using the back of a spoon. Sprinkle over the sea salt. Allow to cool completely, 1 to 1 1/2 hours. When cool, break into shards. For the salad: Fry the bacon in a skillet until crisp. Reserve 1 tablespoon bacon fat in the skillet. When ready to serve, arrange the salad on a large platter in layers: escarole, radicchio, carrots, apples, onion, raisins and bacon. Heat the skillet with the bacon fat over medium heat. Add the vinaigrette, mustard and honey and cook, stirring, until warm. Pour the dressing over the salad. Arrange the spicy brittle shards over the top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 63106,"Tiffani's Ultimate Lux Burgers 1/2 cup mayonnaise 2 tablespoons ketchup 2 teaspoons very finely diced gherkins (about 2) 1/2 tablespoon sriracha sauce 1/2 tablespoon horseradish mustard 6 slices applewood-smoked bacon 2 tablespoons vegetable oil, plus more for oiling the grill grates 2 medium onions, halved lengthwise and then sliced crosswise 1/4 inch thick 2 pounds ground sirloin 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper 10 ounces mild blue cheese, cut into 1/2-ounce cubes and chilled 6 brioche hamburger buns, split 2 medium tomatoes, sliced crosswise 6 \bun-size\ leaves Boston lettuce 2 avocados, thinly sliced lengthwise Instructions: For the special sauce: Whisk together the mayonnaise, ketchup, gherkins, sriracha and mustard in a small bowl until fully blended. For the burgers: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. Meanwhile, heat the oil in a large saute pan over medium-high heat. When the oil shimmers, add the onions and cook, stirring frequently, until the onions are golden and caramelized, about 15 minutes. In a medium bowl, gently mix together the meat, Worcestershire, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the meat into 6 equal portions and form each into a ball. Take one of the balls in your palm and, using the thumb of your other hand, gently poke straight into it to just beyond its center. Gently create a small cavity in the ball by pinching the meat between your thumb from the inside and your forefinger on the outside, pressing outward with your thumb and using the forefinger to maintain the round shape from the outside. Take care to leave the meat at least 1/4 inch thick. Fill the cavity with 1 to 1 1/2 ounces of the blue cheese. Gently and carefully close the opening in the meat around the cheese, being careful to seal it fully. Gently press the sphere between your palms to flatten it a bit, being careful not to create any openings. Repeat with the remaining meat and cheese. Preheat the broiler. Put the buns on a baking sheet with the insides facing up. Toast the buns until golden, 2 to 3 minutes. Heat a grill to medium-high heat and oil the grill grates. When hot, add 2 to 4 burgers, leaving space to comfortably flip them, and grill 2 to 3 minutes on each side for medium. Repeat with the remaining burgers. To assemble the burgers, arrange the bottom buns on a clean, dry work surface. Spread each with 1 to 2 tablespoons of the special sauce and then top with some of the caramelized onions, a burger, tomato slice, lettuce leaf, avocado slices, 1 slice of bacon, cut in half, and finally, the top of the bun slathered with more special sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 63107,"Vinegar-Coarse Salt Chipotle Roasted Potatoes 1/4 cup red wine vinegar 1/2 teaspoon ground cumin 1 teaspoon chili powder 6 small or 4 large russet potatoes 1/4 cup olive oil 2 tablespoons kosher salt 1 tablespoon coarse black pepper 1 small red onion, cut into medium wedges Instructions: Preheat oven to 350 degrees F. In a large bowl, mix vinegar, cumin and chili powder. Slice potatoes into 1-inch size chunks. Toss potatoes with vinegar mixture. Let sit for 5 to 10 minutes. Drizzle olive oil over potatoes and place them in a single layer in large rimmed baking pan or roasting dish. Season with salt and pepper. Roast, uncovered for 40 minutes, stirring occasionally. Remove potatoes from oven, add onions and mix together. Return pan to oven and roast for an additional 20 minutes. Serve warm with Argentinean Steak and Chimichurri Sauce, if desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 63108,"The Ultimate Beef Wellington 3 pints (1 1/2 pounds) white button mushrooms 2 shallots, peeled and roughly chopped 4 cloves garlic, peeled and roughly chopped 2 sprigs fresh thyme, leaves only 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper One 3-pound center cut beef tenderloin (filet mignon), trimmed Extra-virgin olive oil Kosher salt and freshly ground black pepper 12 thin slices prosciutto 6 sprigs of fresh thyme, leaves only 2 tablespoons Dijon mustard Flour, for rolling out puff pastry 1 pound puff pastry, thawed if using frozen 2 large eggs, lightly beaten 1/2 teaspoon coarse sea salt Minced chives, for garnish Green Peppercorn Sauce, recipe follows Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows Warm Wilted Winter Greens, recipe follows 2 tablespoons olive oil 2 shallots, sliced 2 cloves garlic, peeled and smashed 3 sprigs fresh thyme, leaves only 1 cup brandy 1 box beef stock 2 cups cream 2 tablespoons grainy mustard 1/2 cup green peppercorns in brine, drained, brine reserved 2 pints fingerling potatoes 2 sprigs fresh rosemary 2 to 3 sprigs fresh sage 3 sprigs fresh thyme 6 cloves garlic, left unpeeled 3 tablespoons extra-virgin olive oil, plus for sheet pan Salt and pepper 1/4 cup honey 1/2 cup balsamic vinegar 1/2 pint walnuts, for garnish 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces 1 tablespoon grainy mustard Extra-virgin olive oil 1/2 cup pomegranate seeds, for garnish Parmesan shavings, for garnish 1 shallot, chopped, for garnish Instructions: For the Duxelles: To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool. For the Beef: To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape. Preheat oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ? this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens. Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns. Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside. Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 63109,"High-Octane Cookies 1 cup all-purpose flour 1/2 cup sweetened flaked coconut 1/2 cup rolled oats 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup golden raisins 1/2 cup chopped pecans 1/2 cup chocolate chips 6 tablespoons unsweetened butter, at room temperature 1/2 cup firmly packed light brown sugar 1 egg, lightly beaten 1 very ripe banana, mashed 3/4 teaspoon vanilla Instructions: Preheat oven to 325 degrees F. Lightly grease 2 large cookie sheets and set aside. In a large bowl, stir together the flour, coconut, oats, baking soda, and salt with a fork. Add raisins, pecans, and chocolate chips and mix well. In another bowl, beat butter with brown sugar until light and fluffy. Add egg, mashed banana, and vanilla, and beat until smooth. Pour over dry ingredients and stir with a spoon until just mixed. With a 1/4 cup measure, scoop dough from bowl and drop onto baking sheets, setting several inches apart (do not flatten dough). Bake until golden brown, about 18 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool for soft cookies, or cool on baking sheets for slightly crisper cookies. Store in an airtight container for up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63110,"No-Churn Vanilla and Gingersnap Ice Cream One 14-ounce can sweetened condensed milk 2 teaspoons pure vanilla extract Pinch fine salt 2 cups cold heavy cream, cold 1 cup gingersnaps, crushed Instructions: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze until thick and creamy, like soft-serve, about 2 hours. Swirl in the gingersnaps with a spoon. Continue to freeze until solid and scoopable, about 3 hours more. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 63111,"Farm Stand Lemonade 1 cup sugar 4 1/2 cups water, divided 3/4 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup heavy cream 4 shots citrus flavored vodka, optional Ice cubes 4 lemon slices, optional Instructions: In a medium saucepan over medium heat, combine the sugar and 1 cup of the water. Heat until the sugar has just dissolved. Remove the pan from heat and cool the mixture to room temperature.
In a pitcher, add the lemon juice and room temperature or chilled syrup. Stir in the remaining 3 1/2 cups of cold water and the heavy cream. Add the vodka, if desired. Serve chilled over ice garnish with lemon slices, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63112,"New York Cheesecake Cupcakes 1 1/2 cups gluten-free graham cracker or ginger spice cookie crumbs, such as Pamela's Gluten-Free Spicy Ginger Snaps 4 eggs 2 sticks (1 cup) butter, at room temperature 2 cups granulated sugar 2 tablespoons vanilla bean paste 2 2/3 cups gluten-free all-purpose baking mix 1 1/2 cups whole milk 1 1/2 cups raspberry preserves Vanilla Bean Cream Cheese Frosting, recipe follows Raspberry Coulis, recipe follows 1 pound cream cheese, softened 4 tablespoons (1/4 cup) butter, at room temperature 2 cups sifted powdered sugar 2 teaspoons vanilla bean paste
12 ounces fresh or frozen raspberries 1/2 cup sugar Instructions: Preheat the oven to 375 degrees F. Line two standard 12-cavity muffin pans with cupcake liners. Evenly distribute the gluten-free cookie crumbs into the liners, about a tablespoon in each cup.
Crack the eggs into a small container and set aside.
In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until it is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl, and then restart the mixer on low speed. Add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.
Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs. Add the vanilla bean paste and blend uniformly. Add the gluten-free baking mix in three additions, alternating with the milk, in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl and then resume mixing on low.
Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way full. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes.
Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack. Let the cupcakes cool completely.
Using an apple corer or knife, core out the center of each cooled cupcake. Then fill with 1 tablespoon raspberry preserves and top with the Vanilla Bean Cream Cheese Frosting. Drizzle a small amount of the Raspberry Coulis over the top. In the bowl of a stand mixer, combine the cream cheese and butter and beat until soft and fluffy. Add the powdered sugar and vanilla bean paste. Whisk on low speed to combine so there is no loose powdered sugar on the bottom of the bowl and then turn the mixer onto medium-high. Whip until very light and fluffy.
Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the cream cheese frosting into the piping bag. Set aside. Put the raspberries in a heavy saucepot and heat until warm. Mix together the sugar and 3 tablespoons water and add to the raspberries. Bring just to a boil, until all the sugar dissolves. Let cool and pour the raspberry mix into a blender or food processor and puree. Strain through a fine mesh sieve to remove all or part of the seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63113,"Stuffed Steak with Prosciutto and Spinach 1 (10-ounce) package chopped frozen spinach 3 tablespoons extra-virgin olive oil, divided 3 cloves garlic, chopped 1/2 small onion, chopped 1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish 2 ounces prosciutto (about 3 to 4 slices), cut into ribbons Coarse salt Black pepper 1/4 cup Italian bread crumbs \u2013 eyeball it 1/3 cup grated Parmigiano \u2013 eyeball it 2 pound eye round roast, strings cut off Re-sealable plastic bag Instructions: Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry. Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool. To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through. Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through. Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 63114,"Popovers 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans 1 1/2 cups flour 3/4 teaspoon kosher salt 3 extra-large eggs, at room temperature 1 1/2 cups milk, at room temperature Instructions: Preheat the oven to 425 degrees F. Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63115,"Sesame Tuile, Vanilla Ice Cream garnished with Raspberries and Lychees 4 egg whites 3 large eggs 2 cups confectioners' sugar 2/3 cup bread flour 1 tablespoon lemon zest 6 tablespoons sesame seeds 2 gallons vanilla ice cream 2 pints raspberries Two 16-ounce cans lychee nuts Instructions: In an electric standing mixer beat together the egg whites, egg, confectioners' sugar and bread flour until blended into a smooth batter. Fold in the lemon zest. Refrigerate, covered, overnight. Preheat the oven to 350 degrees F. Butter and flour a sheet pan or use a non-stick cookie sheet. Using a small off set spatula, spread 1 teaspoon of the batter into 5-inch circles spaced 3 inches apart. The batter should be spread thin. Sprinkle the tops of the rounds with sesame seeds. Bake a few at a time until the edges begin to brown for about 5 minutes. Working quickly use a spatula to remove the tuiles from the sheet pan and then mold them over the top of a 1 cup bowl. When they have cooled remove the molded tuiles and allow them to cool completely. When ready to serve place individual tuiles on decorative dessert plates. Carefully scoop ice cream to fill tuile, then top with raspberries and lychees. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]

" 63116,"Togarashi Onion Rings with Wasabi Dipping Sauce Vegetable oil, for frying 1 cup mayonnaise
1/4 cup rice wine vinegar
2 teaspoons sugar
2 teaspoons togarashi powder, plus more for sprinkling 1 teaspoon wasabi paste
1/4 cup pickled ginger, julienned 2 yellow onions 2 cups buttermilk
4 cups panko breadcrumbs 2 cups all-purpose flour
1/4 cup black sesame seeds
4 teaspoons cayenne
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons kosher salt Instructions: Heat 3 inches of oil in a medium Dutch oven until the oil reaches 365 degrees F. Whisk together the mayonnaise, vinegar, sugar, togarashi and wasabi in a small bowl. Top with the pickled ginger. Refrigerate until ready to serve. Peel the onions and cut them crosswise into 1/2-inch-thick slices. Separate the slices in rings. Set up a dredging station with two shallow dishes. Pour the buttermilk into the first dish. In the second dish, whisk together the panko, flour, sesame seeds, cayenne, garlic powder, onion powder and salt. Dip each onion ring in the buttermilk and then in the seasoned panko mixture. Set on a baking sheet in a single layer until you have dredged all the onion rings. Working in batches, gently add the breaded onion rings to the hot oil and fry until golden brown and crispy, about 4 minutes, flipping them over halfway through. Remove to a paper-towel-lined baking sheet and season with togarashi. Serve the onions rings with the wasabi dipping sauce. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]

" 63117,"Crab and Cornmeal Stew 1/4 cup Spanish olive oil 2 medium onions, finely chopped 2 large red bell peppers, stemmed, seeded, and finely chopped 6 cloves garlic, finely chopped 1 tablespoon ground cumin 2 teaspoons paprika 6 canned plum tomatoes, drained and coarsely chopped 1/2 cup drained and chopped pimentos 1 bay leaf 2 tablespoons red wine vinegar 3 dashes Tabasco 1/2 cup dry sherry 1/2 cup clam juice 1 teaspoon salt 2 pounds fresh lump crab meat, picked over 1 1/2 cups coarsely ground yellow cornmeal 9 cups cold water 5 tablespoons olive oil 2 teaspoons salt Freshly ground black pepper Instructions: In a medium heavy skillet, heat the olive oil over low heat. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes, or until softened. Add the garlic, cumin, and paprika and cook for 2 minutes more, until the aroma is released. Add the tomatoes, pimentos, bay leaf, vinegar, Tabasco, sherry, clam juice and salt to the pan and cook over low heat, stirring occasionally, for about 10 minutes or until thickened and saucy. Add the crab meat and cook for another 6 minutes, then remove from the heat and taste for seasoning. Cover and set aside at the back of the stove while you cook the cornmeal. In a large heavy saucepan, combine the cornmeal, water, oil, and salt. Mix together well and place the pan over medium high heat. Bring the mixture to a boil, then reduce the heat and cover the pan. Cook for 25 to 30 minutes over very low heat, removing the lid to thoroughly stir the mixture every 2 or 3 minutes. When the cornmeal has thickened, season it generously with pepper. Remove the bay leaf from the sauce and gently reheat it if necessary. Ladle the cornmeal into shallow heated bowls and top with a generous ladleful of the crab sauce. Or if desired, mix the two together thoroughly before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 63118,"Tequila Cocktails 10 ounces white tequila 12 ounces fresh pineapple juice 12 ounces lemon-lime soda Crushed ice 1 cup chopped fresh pineapple 1/4 cup chopped fresh mint Instructions: Combine tequila, pineapple juice, soda, pineapple and mint in a pitcher. Serve over crushed ice and garnish with fresh mint leaves. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 63119,"Baby Spinach Salad 6 cups baby spinach leaves 1 can mandarin oranges, drained 2 tablespoons sliced almonds 4 tablespoons bottled sweet Vidalia onion dressing (recommended: Newman's Own) or any vinaigrette dressing Instructions: Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63120,"Salted Caramel Cupcake 2/3 cup sour cream 2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 whole vanilla bean, split 2 cups granulated sugar 1 cup (8 ounces) salted butter, melted 2 cups all-purpose flour Caramel Buttercream Frosting, recipe follows Course sea salt Caramel sauce Chopped cashews Fondant elephant 1 1/2 cups (12 ounces) unsalted butter, cubed and chilled 4 ounces cream cheese, cubed and chilled 3 cups powdered sugar 1 cup caramel sauce Instructions: Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired. Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63121,"Stewed Exotic Mushrooms with Gnocchi Port Wine Sauce 4 ounces crimini mushrooms, trim, cut into wedges, washed 4 ounces porcini or chanterelle mushrooms, trim, cut into wedges, washed 4 ounces shiitake, trim, cut into wedges, washed 4 ounces button mushrooms, trim, cut into wedges, washed 4 ounces oyster mushrooms trim, cut into wedges, and washed 1 tablespoon olive oil 1 shallot, peeled and chopped 1 garlic clove, peeled and chopped 4 ounces port wine 2 ounces heavy cream 1 tablespoon butter 1 tablespoon grated Parmesan 1/4 teaspoon fresh marjoram 1 pound frozen gnocchi (store bought) cooked Salt and pepper 1 large onion, sliced 1 celery stalk, chopped 1 carrot, chopped 3 cloves garlic, peeled and smashed All mushroom stems, washed 1 teaspoon whole black peppercorns 1 bay leaf Small tied bundle of parsley and thyme Instructions: Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained mushroom stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 63122,"Devil's Food Cupcakes Cooking spray 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder Fine salt 1/2 cup unsweetened cocoa powder (not Dutch-process) 1/2 cup milk 1 teaspoon pure vanilla extract 10 tablespoons unsalted butter, at room temperature 1 cup sugar 2 large eggs plus 2 large egg yolks, at room temperature 4 tablespoons unsalted butter, cut into small pieces 2 ounces bittersweet chocolate, chopped 1 teaspoon honey Pinch fine salt 24 red fruit-punch-flavored chews, such as Tootsie Frooties 2 red licorice laces Instructions: For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray. Whisk together the flour, baking soda, baking powder and 1/2 teaspoon salt in a medium bowl; set aside. Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch. Beat the butter and sugar on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Remove the bowl from the stand, and finish stirring by hand to avoid overmixing. Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth, and let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes. Decorate the cupcakes: Pinch each fruit chew into a curved horn shape with pointed ends. Cut the licorice laces into twelve 5-inch pieces, and snip 1 end of each to make a Y-shaped tail. Press two horns into the top of each cupcake, and press a tail into the back of each cupcake. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 63123,"Hawaiian Barbecue Pizza 1 pound refrigerated pizza dough, at room temperature 2 tablespoons extra-virgin olive oil 1/2 pineapple, peeled, cored and cut into rings 1 bunch scallions, green parts finely chopped 1/4 cup barbecue sauce 1 tomato, diced 1 cup shredded pepper jack cheese (about 4 ounces) 1/2 cup shredded muenster cheese (about 2 ounces) 1/4 pound deli-sliced ham, cut into large pieces Instructions: Put an inverted baking sheet or pizza stone in the oven and preheat to 475 degrees F. Line another inverted baking sheet with parchment paper. Brush the dough with the olive oil and center it on the parchment. Cover with another piece of parchment; set aside. Heat a grill pan over medium-high heat. Grill the pineapple rings until marked, about 4 minutes per side. Transfer to a plate. Grill the scallion whites, turning, until charred, about 4 minutes. Transfer to the plate with the pineapple. Combine the barbecue sauce and tomato in a small bowl. Stretch the pizza dough to 10 by 14 inches on the parchment; spread the barbecue sauce mixture on top. Sprinkle with the pepper jack and muenster cheese and top with the grilled pineapple, ham and scallion whites and greens. Slide the pizza (on the parchment) onto the hot baking sheet or pizza stone. Bake until the cheese is bubbling and the crust is golden, about 15 minutes. Transfer the pizza to a cutting board and slice. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 63124,"Thai Cucumbers 2 tablespoons rice vinegar 2 teaspoons superfine sugar 1 teaspoon fine sea salt Juice of 1 lime 1 carrot, grated 1 seedless cucumber, peeled and thinly sliced 1 bunch scallion whites, finely chopped 1/4 cup fresh mint leaves 1 Fresno cl pepper, seeded and finely chopped Instructions: Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and cl pepper just before serving, and toss to combine.; ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 63125,"Green Salad with Mustard Vinaigrette 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon minced fresh garlic 1 extra-large egg yolk, at room temperature* 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup good olive oil Salad greens or mesclun mix for 6 to 8 people Instructions: In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve. Note: If you're worried about raw egg, eliminate it from the recipe. *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. ","[Champagne, Sauvignon Blanc, Pinot Gris, Vermentino]" 63126,"Hash Brown Potatoes 1/2 cup duck fat 1 onion, finely diced Kosher salt 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch dice 1/2 bunch chopped chives Instructions: Add the duck fat to a large, straight-sided pan over medium heat. Add the onions, season with salt, to taste, and saute until the onions are soft, translucent and are very aromatic, about 8 to 10 minutes. Add the potatoes and toss to coat with the duck fat and combine with the onions. Season with salt, to taste. Shake to spread the potatoes into an even layer and press down gently with a spatula to the bottom of the pan. Let the potatoes brown on the bottom, shaking frequently to prevent sticking. Toss the potatoes several more times, press them down again to allow for maximum browning. Don t worry if the potatoes lose their perfect square shape, that s how they roll. When the potatoes are cooked through, about 12 to 15 minutes, taste for seasoning and adjust, if needed (they will). Remove them from the pan to a serving bowl and sprinkle with chopped chives. That s a yummy potato! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63127,"Simple Roasted Asparagus 1 large bunch asparagus (about 1 pound) Extra-virgin olive oil, for tossing Kosher salt and freshly ground black pepper Instructions: Preheat an oven to 425 degrees F. Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems. Lightly toss the asparagus with olive oil in a large bowl and sprinkle with salt and pepper. Arrange the asparagus in a single layer on a baking sheet. Roast until tender, stirring halfway, 10 to 14 minutes depending on the size. Transfer to a plate and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63128,"Grilled Steak with Greek Corn Salad 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh oregano and/or mint 1 teaspoon honey Kosher salt and freshly ground pepper 1 English cucumber, peeled and chopped 1 pint grape or cherry tomatoes, halved 1 small red onion, diced 1/2 cup crumbled feta cheese (about 4 ounces) 1/3 cup pitted green olives, sliced 2 ears of corn, shucked 1 1/4 pounds cube steaks Instructions: Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat. Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat. Cut off the corn kernels and add to the salad. Serve the steak with the corn salad. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 63129,"Guy's Coq Au Vin 1 1/2 bottles French red wine, divided 1 capon or chicken (4 pounds), cut into serving pieces 6 tablespoons butter, divided 6 strips bacon, chopped into 1-inch pieces 1 large yellow onion, chopped 3 sprigs fresh thyme 3 bay leaves 3 carrots, chopped into 1-inch pieces 2 cloves garlic, chopped 3 medium red potatoes, peeled and cut into 1-inch pieces 1 (8-ounce) package white mushroom, sliced 3 tablespoons all-purpose flour Instructions: In a large container, pour in 1 bottle of wine and add the capon. Refrigerate, covered, for 24 hours. Heat 3 tablespoons butter in a large skillet over medium-high heat. Remove the capon from the marinade, and reserve the marinade. Add the capon parts to the skillet and sear on all sides, about 5 minutes per side. About halfway through the searing process add the chopped bacon. Put the capon marinade in a large Dutch oven over medium heat. Stir in the onion, thyme, bay leaves, carrots and garlic. Add the seared capon and bacon and pour in the remaining half bottle of wine to cover the capon. Partially cover the pot with a lid and let simmer for 45 minutes. Add the chopped mushrooms and potatoes to the Dutch oven and let simmer for another 10 minutes. Add the roux, stir to combine and let simmer for another 10 minutes. Transfer to a large serving bowl and serve. For Roux: In a small pot, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and cook until thick and light brown in color. Whisk in about 1 cup of the simmering wine and stir until incorporated. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 63130,"Lemon Roasted Chicken Salad Wrap One 6-pound whole fryer chicken Olive oil, for drizzling Salt and freshly cracked black pepper 5 cloves garlic, smashed 5 sprigs fresh thyme 1 lemon, cut in quarters 3/4 cup 2-percent Greek Yogurt 1/4 cup mayo 2 tablespoons Dijon mustard 1/2 cup toasted walnuts, chopped 1/4 cup dried cranberries, chopped 2 celery ribs, diced 1 small red onion, minced 2 lemons, zested and juiced 2 tablespoons chopped fresh tarragon One 6-ounce can water chestnuts, drained and chopped Salt and freshly cracked black pepper Four 12-inch whole wheat tortillas 1 pint broccoli sprouts 2 Roma tomatoes, sliced Instructions: For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position. Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack. Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool. When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately. Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper. For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken. For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63131,"Lava Flows - Pina Coladas with Rivers of Strawberry 2 cups frozen sliced strawberries in juice, defrosted 2 cans coconut milk drink mix (recommended: Coco Lopez) 2 cups pineapple juice 6 shots coconut rum or light rum

• For mocktails, omit liquor and use a few extra ice cubes 1 tray of ice Instructions: Blend strawberries in a blender on high until smooth. Place 1/2 cup strawberry puree in the bottom of 4 hurricane or double rocks cocktail glasses. Rinse blender and return to motor base. Place remaining ingredients in blender and blend on high until smooth. Pour pina coladas into glasses on top of the strawberry puree. The puree will run up through the pina colada, making a lava flow effect. ","[Chardonnay, Sauvignon Blanc, Moscato, Sparkling Wine]" 63132,"Das Pear Pineapple Strudel 6 tablespoons unsalted butter 1 teaspoon minced ginger 1 tablespoon light brown sugar 1/8 scant teaspoon ground cinnamon Dash ground nutmeg 1/2 (1 1/4 pounds) fresh pineapple, peeled, cored and sliced into 1/4-inch pieces (about 4 cups) 2 Bartlett pears, ripe but firm, peeled, cored and sliced into 1/4-inch pieces 1 frozen puff pastry sheet, thawed according to directions on package 1 egg yolk, beaten 1 tablespoon dark rum 1 tablespoon powdered sugar Instructions: Preheat oven to 400 degrees F. In a medium saute pan over medium heat, melt 4 tablespoons butter, add ginger and cook for 1 minute. Add in brown sugar, cinnamon and nutmeg. Let cook 2 minutes, then add in fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 6 to 8 minutes. Remove fruit from pan, reserve sauce in pan. Let fruit cool to room temperature. Place puff pastry dough on baking sheet. Spread fruit out on puff pastry dough, leaving a 2-inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down. Pinch short ends closed. Brush with egg yolk. Bake until golden brown and crispy, about 20 to 25 minutes. While baking, heat up remaining sauce over medium heat, fortify with rum and 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel slice on top and dust with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 63133,"FILLET OF BEEF MEURICE 2 pounds beef tenderloin 1 garlic clove 1/4 cup brandy 1 (10-ounce) tin champignons Salt, black pepper to season Clarified butter Squeeze of lemon juice 8 ounces chicken liver pate 5/8 cup cream 1 tablespoon horseradish Instructions: Cut the tenderloin into 8 by 1/2-inch thick slices, 2 per serving. Peel garlic clove. Measure Brandy and warm. Open champignons and drain. Measure cream. Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides -- remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on serving dish, pour over sauce and decorate with champignons. Accompany with green beans and stuffed tomatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63134,"Frozen Pomegranate Margaritas Tequila Orange liqueur (recommended: Cointreau) Bottled pomegranate juice Freshly squeezed lime juice Ice cubes Salt, optional Instructions: Combine tequila, orange liqueur, pomegranate juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve. ","[Tequila, Orange liqueur, Sauvignon Blanc]" 63135,"Orange-Ginger Carrots with Bourbon 1 pound carrots, peeled and sliced on an angle into 1/4-inch thick slices 2 tablespoons butter 2 tablespoons sugar 2 tablespoons orange juice 2 tablespoons grated ginger 1/4 teaspoon salt 1-ounce bourbon Instructions: In a pot of water, bring carrots to a boil and cook for approximately 5 minutes, or until tender to the touch of a fork. Drain off water. In a saute pan, over medium-high heat, add butter and sugar. Stir for approximately 3 minutes, or until sugar begins to brown. Add orange juice, ginger and carrots. Simmer for approximately 5 minutes, or until liquids thicken and becomes a glaze. Add salt and bourbon and simmer for 1 more minute. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 63136,"Oatmeal Cranberry Cookies 1 cup unsalted butter 3/4 cup granulated sugar 3/4 cup brown sugar 2 eggs 1 teaspoon pure vanilla extract 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cardamon 3 cups rolled oats 1 cup dried cranberries (or other dried fruit) Instructions: Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63137,"Lemon-Garlic Chicken With Creamed Corn 2 tablespoons extra-virgin olive oil 4 skin-on chicken drumsticks (about 1 pound) 4 skin-on, bone-in chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 3 tablespoons all-purpose flour
12 cloves garlic (about 1 head) 2 lemons (finely grated zest of one, juice of both) 2 tablespoons unsalted butter 1 pound frozen corn, thawed 3/4 cup whole milk 2 tablespoons chopped fresh chives Instructions: Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.
Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63138,"Barbecue Pulled Pork Garbage Bread All-purpose flour, for dusting 1 1/2 pounds store-bought pizza dough (see Cook's Note) 4 cups grated sharp Cheddar
3 cups packed leftover pulled pork (about 1 3/4 pounds) 2 cups Barbecue Sauce, recipe follows, or store-bought 1 large egg, beaten, for egg wash
Dill pickles and coleslaw, for serving 1 1/3 cups ketchup 2/3 cup packed light brown sugar 1/2 cup whiskey or bourbon 2 tablespoons chili powder 2 tablespoons dry mustard powder 2 tablespoons onion powder 2 tablespoons distilled white vinegar 2 tablespoons Worcestershire sauce 4 teaspoons garlic powder 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Working from the shorter end of the dough, scatter the Cheddar evenly over half of the dough, leaving a 1-inch border on the sides. Arrange the pulled pork evenly over the Cheddar, then spoon 1 cup barbecue sauce over the pork. Working from the short side with the filling, tightly roll the dough up, jelly roll-style into a log. Pinch the open seams together to seal shut, then tuck them underneath the log. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown, 35 to 40 minutes.
Let the bread cool for 10 minutes. Halve the bread lengthwise, then cut each half crosswise into 4 equal pieces and serve warm with the remaining cup barbecue sauce on the side, along with pickles and coleslaw. Combine the ketchup, sugar, whiskey, chili powder, mustard powder, onion powder, vinegar, Worcestershire, garlic powder, coriander, cayenne, 1 teaspoon salt, 1 teaspoon pepper and 1 cup water in a small saucepan over medium heat and bring to a simmer. Cook the barbecue sauce, stirring, until the sugar dissolves and the sauce thickens, 3 to 4 minutes. Remove the pan from the heat and let the sauce cool completely. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 63139,"Silken Tofu Banchan 2 tablespoons soy sauce 4 teaspoons sesame oil 1 tablespoon plus 1/2 teaspoon gochugaru 1 tablespoon fish sauce 2 teaspoons mirin 2 teaspoons sugar 2 teaspoons distilled white vinegar or rice vinegar 2 cloves garlic, minced One 1-pound block silken tofu, drained Chopped scallion greens, for topping Chopped soft herbs, such as cilantro or dill, for topping Toasted sesame seeds, for topping Instructions: Whisk together the soy sauce, sesame oil, gochugaru, fish sauce, mirin, sugar, vinegar and garlic in a small bowl. Flip the tofu over onto a serving plate, drizzle with the soy sauce mixture and top generously with chopped scallion greens, soft herbs and toasted sesame seeds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 63140,"Vegetarian Pad Thai 5 ounces flat rice stick noodles (linguine size) 2 tablespoons packed brown sugar 2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce 2 tablespoons vegetable oil 1 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving
Instructions: For the noodles: Cook the noodles according to the package instructions. For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63141,"Pan-Seared Salmon with Artichokes and White Wine 2 tablespoons olive oil Four 6-ounce center-cut skinless salmon fillets
1 teaspoon kosher salt
2 tablespoons butter 3 sprigs fresh oregano plus 1 tablespoon chopped One 9-ounce box frozen artichoke hearts, thawed
1 shallot, sliced
3/4 cup chopped oil-packed sun-dried tomatoes
1/2 cup dry white wine
2 cups baby spinach
Instructions: In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest. In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63142,"Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese 1 tablespoon olive oil 1/4 pound slab bacon, cut into small cubes 1 large Spanish onion, finely chopped 1 large carrot, finely diced 2 cloves garlic, finely chopped 3 1/2 cups water 1/4 cup dry red wine 2 cups lentils, washed and picked over 1 bay leaf 2 sprigs fresh thyme Finely chopped fresh parsley 2 pounds broccoli rabe, tough stems peeled 1/4 cup olive oil 5 cloves garlic, thinly sliced 1/4 cup freshly grated Pecorino Romano cheese 4 3/4-inch thick veal loin chops (8 to 10 ounces each) 3 tablespoons olive oil 3 tablespoons coarsely ground mixed peppercorns (red, pink, green, black) 1 shallot, finely chopped 1/2 cup dry white wine 1 1/2 cups chicken stock 1 tablespoon cold unsalted butter 1 tablespoon finely chopped fresh rosemary Instructions: For the Lentils: Heat oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown. Remove the bacon with a slotted spoon and set aside. Cook the onion and carrot in the rendered fat until the onion softens. Add the garlic and cook for 1 minute. Add 3 cups of the water and wine and bring to a boil. Stir in the lentils, bay leaf and thyme and season with salt and pepper, to taste. Cover the pan partially and cook over medium-low heat, stirring occasionally until the lentils are tender, about 30 minutes. Add additional water is needed. Discard bay leaf and stir in the reserved bacon and parsley. For the Broccoli Rabe with Garlic and Pecorino Romano Cheese: Cook broccoli rabe in large pot of boiling salted water for 3 minutes. Drain and shock in ice water. Drain again and pat dry. Heat olive oil in a medium large skillet over medium heat. Add garlic and cook for 1 minute. Add broccoli rabe and saute until heated through, season with salt and pepper to taste. Remove from heat and sprinkle 4 tablespoons of the cheese over and toss to combine. Transfer to a platter and sprinkle with the remaining 2 tablespoons of cheese. For the Veal: Brush veal chops on 1 side with 2 tablespoons of the olive oil. Season with salt and dredge in the peppercorn mixture. Heat the remaining tablespoon of oil in a large saute pan over medium-high heat. Sear the veal peppercorn side down until golden brown, about 4 to 5 minutes. Reduce heat to medium turn the chops over and continue cooking 4 to 5 minutes for medium-rare doneness. Remove veal from pan. Increase heat to high, add shallots and cook until soft. Add wine and reduce until dry. Add stock and cook until reduced by half. Swirl in the butter and rosemary and season with salt and pepper to taste. Place veal over lentils and spoon sauce over. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 63143,"Chocolate Gelato Sandwiches 8 ounces milk chocolate, finely chopped 1/2 cup Dutch-process cocoa powder 3/4 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon kosher salt 6 to 8 small brioche rolls, split open Whipped cream, for serving (optional) Instructions: Put the milk chocolate and cocoa in a blender. Bring 2 cups water and the sugar to a simmer in a saucepan, stirring until the sugar dissolves. Pour the hot sugar syrup into the blender; cover and pulse 4 or 5 times, until the mixture is smooth but not foamy. Add the vanilla and almond extracts and the salt to the blender; pulse once more to combine. Transfer to a bowl, cover and refrigerate until very cold, at least 2 hours. Whisk the chocolate mixture, then transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Fill each roll with a scoop of chocolate gelato and some whipped cream, if desired. ","[Barolo, Cabernet Sauvignon, Malbec, Zinfandel]" 63144,"Spicy Honey-Glazed Ham 1 8-pound fully cooked bone-in half ham (shank or butt) 1 cup low-sodium chicken broth 1 cup honey 3/4 cup packed light brown sugar 1/2 cup dijon mustard 1/2 cup whole-grain mustard 3 tablespoons apple cider vinegar 3 tablespoons hot sauce 1 tablespoon chopped fresh thyme 1/2 teaspoon red pepper flakes Instructions: Bring the ham to room temperature 1 hour before baking. Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours. Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.) Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63145,"Ground Beef and Broccoli Fried Rice 2 tablespoons vegetable oil 1 large egg, beaten 1/2 pound ground beef Kosher salt 1 cup chopped broccoli florets 1 teaspoon minced garlic 1 teaspoon finely grated fresh ginger 1 teaspoon soy sauce 3 cups cold, cooked long-grain white rice 2 tablespoons thinly sliced scallions 1 tablespoon salted roasted peanuts 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 is only half set, about 10 seconds; scoop onto a plate.
Add the beef to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the broccoli, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until the broccoli is crisp-tender, 2 to 3 minutes.
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 and the beef and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and peanuts and serve. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 63146,"Butter Poached Lobster Shooters 4 pounds salted butter, clarified 4 to 6 fresh Maine lobster tails 3 garlic cloves 4 fresh lemons, juiced Instructions: Reserve 1 cup of clarified butter and try to keep warm. Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces. While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63147,"Bite-Size Chocolate Almond Brownies 1 3/4 cups plus 2 tablespoons almond paste 5 eggs 1/2 cup cocoa powder 9 tablespoons butter, melted Instructions: Preheat oven to 350 degrees F. Using a stand mixer with a paddle, mix the almond paste. Gradually add the eggs one at a time. Add the cocoa powder and mix until combined. Warm the melted butter and add it to the mixture until completely combined. Butter and flour mini muffin tins or flexipan molds, however, if you prefer, you can use paper liners for the muffin tin. Fill each cavity 1/8-inch from the top. Bake for 8 minutes being careful not to overbake or they will be too dry. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 63148,"Crispy Tuna-Cake Sliders with Citrus Slaw 1 red cabbage, shredded 1 1/2 tablespoons raw sugar 1 teaspoon sea salt 1/2 cup fresh parsley leaves, minced 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon poppy seeds 1 lemon, juiced 1 lime, juiced Freshly cracked black pepper 1 tablespoon extra-virgin olive oil 1 rib celery, finely diced 1 red cl, minced 1 clove garlic, minced 1/4 teaspoon cayenne pepper 1/4 teaspoon celery seeds 1/4 teaspoon sea salt Freshly cracked black pepper 2 cups canned tuna in water, drained 1/3 cup dry breadcrumbs 1/4 cup fresh parsley leaves, minced 1 tablespoon heavy cream 1 tablespoon Dijon mustard 3 green onions, thinly sliced 1 egg, beaten 2 tablespoons all-purpose flour, plus more for flouring your hands Canola oil 8 onion buns Instructions: To make the citrus slaw: To a large bowl, add the cabbage, 1 tablespoon of the sugar and 1/2 teaspoon of the salt. Toss, cover and refrigerate for 30 minutes to brine. Toss in the parsley right before adding the dressing. Into a jar, add the mayonnaise, Dijon, poppy seeds, lemon juice, lime juice, the remaining 1/2 tablespoon sugar, 1/2 teaspoon salt and lots of freshly cracked pepper. Close the jar and shake until well mixed. Pour the dressing onto the slaw and toss to combine. To make the tuna-cakes sliders: Heat the olive oil in a pan over medium heat. Throw in the celery, cl, garlic, cayenne, celery seeds, salt and freshly cracked pepper and saute for 3 to 4 minutes. Remove from the heat and cool. In a big bowl, add the tuna, breadcrumbs, parsley, cream, Dijon, green onions and egg, and mix. Add the cooled garlic-cl mixture and mix again. Lightly flour your hands and shape the tuna mixture into small patties. Dredge them in flour and then place in the freezer for 10 minutes to firm up. Heat the canola oil to 350 degrees F in a large frying pan. Fry until crispy and heated through, 5 to 7 minutes. Drain. Place a patty onto a slider bun and top with some of the slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63149,"Grilled Sweet Potatoes Brushed with Spice Oil 1/2 cup canola oil 1/2 teaspoon ground Spanish paprika 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 3 medium sweet potatoes Salt and freshly ground black pepper Instructions: Mix together the oil, cumin, paprika and cinnamon in a small bowl. Let sit at room temperature while you prepare the potatoes. Put potatoes in a medium saucepan over medium heat, and cover with cold water. Bring to a boil, and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly before cutting crosswise into 1/2-inch thick slices. Preheat a grill pan over medium heat. Brush the potatoes on each side with the spice oil and season with salt and pepper, to taste. Grill until lightly golden brown on each side and just cooked through, about 3 minutes per side. Continue to brush with the remaining oil, as they grill. Transfer to a serving platter and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 63150,"Caesar Salad 1 clove garlic, smashed with a pinch of salt and a little olive oil 4 anchovy fillets 2 egg yolks 1 tablespoon Dijon mustard 2 lemons, juiced 2 tablespoons water 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan, plus extra for garnish Freshly ground black pepper 2 heads romaine lettuce Instructions: Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, 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, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.) Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63151,"Apple Spiced Cake 1 1/2 cups vegetable oil 3 cups sugar 8 eggs 4 cups flour 2 tablespoons baking powder 2 teaspoons cinnamon 2 teaspoons nutmeg 1 teaspoon salt 2 teaspoons ground ginger 6 cups Golden Delicious or Granny Smith apples, diced small 2 cups walnuts, toasted, optional Confectioners' sugar Whipped cream Instructions: Mix together the oil and the sugar. Add the eggs 1 at a time, beating after each addition. Sift together the flour, baking powder, cinnamon, nutmeg, salt and ground ginger. Add the dry ingredients to the wet ingredients. Fold in the apples and the walnuts. Bake in 2 (9-inch) greased and floured cake pans for 1 hour in a preheated 350 degree oven or until center is done. Garnish with confectioners' sugar and whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63152,"Five-Spice Duck Breast 4 duck breasts (7 to 8 ounces each) 1 tablespoon five-spice powder
2 teaspoons kosher salt
Instructions: Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder. Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter. ","[Shiraz, Malbec, Tempranillo, Barolo]" 63153,"Kale and Brussels Sprout Salad 3 cups Brussels sprouts 1 large bunch Tuscan kale, center stems discarded
1 small clove garlic 1 small shallot 1 cup finely grated pecorino
1/2 cup extra-virgin olive oil 1/2 cup toasted pine nuts
2 tablespoons Dijon mustard
3 lemons, zested and juiced Salt and freshly ground black pepper
Salt and freshly ground black pepper Instructions: In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside. In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63154,"Green Beans with Roasted Corn and Green Onions Water, to cover beans 4 cups green beans, ends cut 2 corn on the cob, white preferably 2 tablespoons olive oil 1 red onion, large, cut in 1/8-inch rounds 2 tablespoons chopped garlic 1/4 cup white wine 2 teaspoons sea salt 1 teaspoons black pepper 3 tablespoons butter 1/4 cup diced Roma tomatoes 3 tablespoons grated Parmigiano-Reggiano Instructions: In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain. Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob. In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter. Garnish with Roma tomatoes and Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63155,"My Favorite Fried Rice 3 tablespoons canola oil 2 red jalapenos, seeded and minced 5 green onions, sliced 1 tablespoon minced garlic 2 eggs, beaten 4 cups cooked white rice 2 tablespoons Worcestershire sauce 1/4 teaspoon granulated chicken bouillon Pinch salt 1 teaspoon freshly cracked black pepper Pinch freshly chopped parsley leaves 1/2 lime, juiced Instructions: In a large saute pan or wok over medium-high heat, add the oil. Add jalapenos, onions and garlic, and saute until fragrant, about 1 to 2 minutes. Add the eggs and scramble until firm, about 2 minutes Add the rice and combine until well coated with the oil and vegetables, about 2 to 3 minutes. Stir in Worcestershire sauce, bouillon, salt, pepper and parsley. Sprinkle with the lime juice and combine well. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63156,"Three Cheese Souffl Omelette 3 eggs, separated 1/4 teaspoon kosher salt, plus more for seasoning 2 teaspoons butter 2 tablespoons grated extra-old Cheddar 2 tablespoons grated Gruyre 1 tablespoon grated Parmesan 2 teaspoons finely chopped fine herbs, such as chives, tarragon and/or parsley Freshly ground black pepper Instructions: Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high. Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined. Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts. Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63157,"Chicken Caesar Soup 3 tablespoons extra-virgin olive oil 1 onion, thinly sliced 2 cloves garlic, chopped Kosher salt 4 cups low-sodium chicken broth 1 russet potato, peeled and roughly chopped 1 large piece parmesan cheese rind 2 large skinless, boneless chicken breasts (about 1 pound) Freshly ground pepper 2 romaine lettuce hearts, chopped 1/2 cup heavy cream 1/4 cup mayonnaise 1/4 cup grated parmesan cheese, plus more for sprinkling Grated zest and juice of 1 lemon 3 anchovy fillets Dash of hot sauce 2 cloves garlic, chopped Freshly ground pepper 1 baguette 3 tablespoons finely chopped fresh parsley Instructions: Make the soup: Preheat the oven to 400 degrees F. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth, 3 cups water, the potato and the parmesan rind. Season the chicken with salt and pepper and add to the pot. Bring to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs and let cool. Meanwhile, make the croutons: Combine the mayonnaise, grated parmesan, lemon juice, anchovies, hot sauce, garlic, a few grinds of pepper and 1 tablespoon water in a blender or food processor; puree until smooth. Cut the baguette in half lengthwise, then slice into 1/2-inch-thick pieces. Arrange on a baking sheet and brush with the mayonnaise mixture, reserving 2 tablespoons for topping. Sprinkle with the parsley, lemon zest and more parmesan; bake until golden, about 10 minutes. Add the lettuce and heavy cream to the pot and cook until the lettuce is tender, 8 to 10 minutes. Discard the parmesan rind. Transfer the soup to a blender and puree until smooth. Return to the pot and season with salt and pepper. Shred the chicken and add it to the soup; heat through over medium heat. Divide among bowls, drizzle with the reserved mayonnaise mixture and top with the croutons and more pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63158,"Beef Taco Bake 1 pound ground beef 1 can (10 3/4 ounces) Campbell's? Condensed Tomato Soup 1 cup Pace? Chunky Salsa OR Pace? Picante Sauce 1/2 cup milk 6 flour tortillas (8-inch) OR 8 corn tortillas (6-inch), cut into 1-inch pieces 1 cup shredded Cheddar cheese (about 4 ounces) Instructions: Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat. Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish. Bake at 400 degrees F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 63159,"Steak and Avocado Rolls One 8-ounce boneless rib eye 1 teaspoon ground black pepper
1 1/4 teaspoons kosher salt
2 tablespoons olive oil
1 cup panko breadcrumbs
1 teaspoon black sesame seeds
1/2 cup mayonnaise
2 tablespoons sriracha
6 to 8 square 10-inch soy sushi wrappers
1 avocado, sliced
1 yellow bell pepper, julienned or very thinly sliced
Instructions: Preheat a cast-iron skillet over medium-high heat. Sprinkle the steak with pepper and 1 teaspoon salt. Add the oil to the skillet, then the steak, and cook to medium or until the internal temperature is 135 to 140 degrees F on an instant-read thermometer, about 5 minutes per side. Transfer the steak to a cutting board and let rest for about 7 minutes. Meanwhile, add the panko, sesame seeds and remaining 1/4 teaspoon salt to a small skillet over medium heat. Cook, stirring frequently, until the panko is golden brown. Transfer to a bowl and set aside to cool. Slice the steak into thin strips. Add mayonnaise and sriracha to a medium squeeze bottle and shake until combined (see Cook's Note). Place a soy wrapper on a clean workspace in front of you. On the edge of the wrapper closest to you, squeeze a line of spicy mayo. Lay down 2 avocado slices, lengthwise, touching each other. Stack a few pepper slices so that the entire edge is covered in a layer of peppers. Squeeze a line of the spicy mayonnaise on the peppers, then sprinkle about 2 tablespoons of the panko mixture over them. Add a few slices of steak on top of the panko. Carefully roll the whole mixture away from you, creating a thin tube. Add another thin line of mayonnaise to the outer edge of the wrapper to help you seal the roll. Set the tube aside and repeat with the remaining wrappers and ingredients. Cut each into about 1 1/2-inch slices or rolls. Place the rolls on a serving plate. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 63160,"Chili Mac 1 pound corkscrew shaped pasta with lines or elbows with lines 2 pounds ground sirloin 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil 1 sweet onion, chopped 2 jalapeno peppers, seed and chopped 4 cloves garlic, chopped 3 tablespoons (1 1/2 palm fuls) dark chili powder 2 tablespoons (1 palm ful) cumin 2 tablespoons cayenne pepper sauce Coarse salt 1 cup beer or beef broth 1 (28-ounce) can diced tomatoes in juice 1 (14-ounce) can crushed tomatoes Chopped scallions, for garnish Instructions: In a large pot, boil pasta until al dente. Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes. Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions. ","[Malbec, Zinfandel, Tempranillo, GSM Blend]" 63161,"Mexican-style Macaroni and Cheese 1 package macaroni and cheese mix 1 tablespoon Mexican seasonings 3/4 cup Mexican cheese blend Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Sprinkle Mexican seasonings over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Place in oven and bake for 5 minutes, or until cheese is melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 63162,"French Three Onion Soup 1 tablespoon unsalted butter 1 teaspoon extra-virgin olive oil 1 1/2 pounds yellow onions, peeled, halved, and thinly sliced, (about 6 cups sliced) 6 shallots, thinly sliced, (1 3/4 cups) 1 leek, white and light green part thinly sliced, washed well, and dark green top reserved Kosher salt and freshly ground black pepper 3 to 4 fresh thyme sprigs 1 fresh rosemary sprig 1 tablespoon all-purpose flour 4 cups low-sodium beef broth 2 cups water 2 teaspoons Worcestershire sauce 1/4 cup dry sherry 8 (1/4-inch thick) slices whole-wheat baguette (2 ounces), toasted 1/2 cup finely grated Gruyere (about 1 3/4 ounces) 1 tablespoon chopped fresh chives Instructions: Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes. Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine. Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper. Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 63163,"Chicken Pontalba 1 (2 3/4 to 3-pound) chicken, rinsed and patted dry 3/4 teaspoon salt 1/4 teaspoon plus 1/8 teaspoon ground white pepper 2 tablespoon olive oil 2 tablespoons unsalted butter 1 tablespoon minced garlic 1 cup small diced boiled ham 8 ounces fresh white button mushrooms, stems removed, wiped clean, and thinly sliced 1/4 cup chopped green onions (green part only) 1/4 cup dry white wine Brabant Potatoes, recipe follows 1 tablespoon chopped fresh parsley leaves Bearnaise Sauce, recipe follows 1/4 cup dry white wine 1/4 cup dry vermouth 2 tablespoons red wine vinegar 2 tablespoons chopped shallots 4 sprigs fresh tarragon, plus 1 tablespoon chopped fresh tarragon leaves 2 teaspoons black peppercorns 2 large egg yolks 3/4 cup melted clarified butter or 12 tablespoons (1 1/2 sticks) unsalted butter, melted 1 tablespoon tepid water, as needed 1/2 teaspoon salt 1/8 teaspoon hot sauce or cayenne, or to taste Instructions: Preheat oven to 400 degrees F. Cut the chicken into 6 pieces, 2 breasts, 2 thighs, and 2 legs, and remove the bones from the breasts. Season the chicken pieces on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large ovenproof skillet or saute pan over medium-high heat. Add the chicken pieces and cook until golden brown, 4 minutes on the first side and 3 minutes on the second side. Place 2 tablespoons of butter on the chicken and transfer the pan to the oven and roast until the chicken is cooked through, 18 to 20 minutes. Meanwhile, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the ham, mushrooms, green onions, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until the mushrooms give off their liquid and start to turn golden brown, 3 to 4 minutes. Add the wine and bring to a boil, stirring to deglaze the bottom of the pan. Reduce the heat to medium and simmer until the mixture is thickened, 4 to 5 minutes. Add the Brabant Potatoes and parsley, tossing gently to mix, and cook until the potatoes are warmed through, 1 to 2 minutes. To serve, place equal amounts of the vegetable mixture in the center of 4 large plates and top with the chicken. Spoon the Bearnaise Sauce over the chicken and serve immediately. Combine the white wine, vermouth, red wine vinegar, shallots, tarragon sprigs, and peppercorns in a small saucepan, bring to a boil, and cook until reduced to 4 teaspoons. Strain through a fine-mesh sieve and let cool. Whisk the egg yolks in the top of a double boiler (or in a medium bowl set over a pot of barely simmering water) until thick and pale yellow. Remove the double boiler (or bowl and saucepan) from the heat and gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency. Add 4 teaspoons of the wine reduction, the chopped tarragon, the salt, and hot sauce, and whisk well to blend. Adjust seasoning to taste. Serve immediately, or cover and keep warm for up to 10 minutes, whisking occasionally to keep from separating. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63164,"Pear Honey 1 (20-ounce) can crushed pineapple with syrup 16 cups (about 6 pounds) peeled, cored, and chopped pears 10 cups sugar 1 tablespoon lemon juice Instructions: Combine all ingredients in a large saucepan. Cook until pears are tender and mixture thickens, approximately 30 minutes. Transfer to sterilized jars and seal while still hot*. (See Disclaimer) ","[Chardonnay, Moscato, Riesling]" 63165,"Thai Scallops 2 cups orange juice 1 teaspoon orange juice concentrate 1/2 pound salted butter 3 tablespoons sweet Thai chili sauce 1/2 cup tamari 2 tablespoons sesame seed oil 3/4 tablespoon finely chopped fresh chiles 1/2 cup chopped fresh mint leaves, plus sprigs to garnish 24 large sea scallops Instructions: Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate overnight. Put tamari, sesame seed oil, finely chopped chiles and chopped mint in a bowl and mix well. Add the scallops to the mixture and toss lightly. Set in the refrigerator for 1 1/2 hours. Put a large saute pan over medium heat and add peanut oil to coat the pan. Allow oil to heat up and add drained scallops flat side down. Cook for about 1 1/2 minutes on each side or longer if scallops are very thick. Remove from pan and set aside. When all of the scallops are cooked, heat the desired amount of butter sauce to melt and then pour over scallops. Garnish with mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63166,"Flourless Chocolate Cake Cooking spray 1 1/2 pounds bittersweet chocolate, chopped 1 1/2 pounds butter, cut into small pieces 1/2 cup water Splash vanilla extract 1 1/2 cups granulated sugar, plus 1/2 cup 12 eggs, separated Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with a circle of parchment paper. Set up a double boiler on the stove over low heat and heat until the water is barely simmering. Place the chocolate and butter in the double boiler and melt, stirring occasionally. Once the chocolate and butter are melted, remove from the heat and stir in the water, vanilla and 1 1/2 cups of the granulated sugar. Whisk in the egg yolks. In a separate bowl beat the egg whites with an electric mixer until frothy. Add remaining 1/2 cup of the granulated sugar and beat until soft peaks form. With a rubber spatula, gently fold the egg whites into the chocolate mixture. Bake for 45 minutes. Serve. ","[Barolo, Syrah, Tempranillo, Malbec]" 63167,"Rice Pudding with Green Tea Apple Sorbet and Chili Pineapple 2 cups heavy cream 1 cup carnaroli rice 1/4 cup sugar 1 tablespoon orange zest 3 cardamom pods 1 vanilla bean 1/4 cup sugar 1 pineapple, peeled, cored, cut into1/4-inch slices 2 tablespoon butter 1 teaspoon chili powder 8 ounces green tea, steeped according to package 9 ounces sugar 8 ounces apple puree 1 egg white, whipped light and frothy 2 egg whites 1 egg 4 ounces confectioners sugar, sifted 1 1/2 ounces bread flour, sifted 1 teaspoon orange zest 1 teaspoon lemon zest Instructions: In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean. Stir rice mixture until it becomes thick and creamy. Cook for approximately 15 minutes. To make the chili pineapple, melt the sugar in a saute pan and caramelize. Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use. Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use. To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat. To serve, spoon rice pudding on plate and top with chili pineapple slices. Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles. Place on plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63168,"Two Sauce Weeknight Lasagna Bowls Salt 1 pound Campanelle pasta 2 tablespoons extra-virgin olive oil 1/4 pound pancetta, a couple of thick slices, chopped 3/4 pound ground beef pork and veal mix or ground beef 1/2 large carrot, peeled and grated or finely chopped 1 small to medium onion, chopped 3 cloves garlic, 2 chopped or grated, 1 peeled 1/2 teaspoon allspice, a couple of pinches Freshly ground black pepper 1 bay leaf 3 tablespoons tomato paste 1/2 cup dry red wine 2 cups beef stock 3 tablespoons butter 3 tablespoons flour 2 cups milk Nutmeg, to taste 1/2 cup grated Parmigiano Reggiano, plus some to pass at table A handful fresh parsley leaves, finely chopped Instructions: Heat large pot of water to a boil, salt water and cook pasta to al dente. While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer. While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes. Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 63169,"Potato and Mushroom Pierogies with Roasted Apples 4 large eggs, plus 1 egg for egg wash 1/2 cup (1 stick) melted unsalted butter, cooled 1/2 cup sour cream 1 teaspoon salt 5 cups all-purpose flour, plus more for dusting 1 pound potatoes, peeled and cubed 2 tablespoons unsalted butter, plus more for sauting 1 large leek 10 ounces mushrooms, finely chopped 4 sprigs fresh thyme Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 cup heavy cream Chopped fresh flat-leaf parsley, for garnish Roasted Apples, recipe follows 3 Gala apples, peeled, cored, and coarsely chopped 3 Golden Delicious, peeled, cored, and coarsely chopped 1 lemon, juiced 2 cinnamon sticks 1/4 cup sugar Pinch salt 2 tablespoons unsalted butter Instructions: To make the pierogi dough: Mix the 4 eggs, butter, sour cream, and salt together in a bowl with a whisk. Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater. Stir the mixture together with a fork, gradually incorporating the flour into the well until a soft dough forms. Squeeze the dough with your hands, if it?s too sticky, add a bit of flour; if it?s not pliable, add a couple of drops of water. Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes. Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest. To make the filling: Cook the potato cubes in boiling salted water until tender, about 15 minutes. Drain and then mash them with a ricer or regular old potato masher while they are still hot; set them aside to cool while preparing the rest of the filling. Trim the root off the end of the leek and cut off all but 1-inch of the green part. Halve the leek lengthwise and rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the layers of outer leaves. Slice the leek finely. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the leek, mushrooms, and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper. Continue to cook until the vegetables are broken down and almost dry, then pour in the cream, stir to incorporate. Remove the pan from the heat, take out the sprigs of thyme, and scrape the mushroom mixture into the potatoes, mix well to incorporate the ingredients. Make sure the filling is not too hot, or it will start to cook the dough, causing it to sog. Lightly flour your rolling pin and counter. Take 1/2 of the dough (leaving the rest covered so it doesn?t dry out while you work) and roll it out into a thin circle, about 1/8-inch thick. Using a 3-inch round cookie or biscuit cutter, cut circles out of the dough. Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2-inch border. Beat the remaining egg with 2 tablespoons of water to make an egg wash and brush it on the edges of the circle. Fold the dough over in 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork. Lightly tap the bottoms of the dumplings on the counter to make it flat. Repeat with the remaining half of dough and filling. You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the frozen section of the grocery store.) Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat. Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides. Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates the turnovers should be cooked and crisp. Arrange the pierogies on a platter, garnish with parsley, and serve with roasted apples and/or sour cream. Preheat the oven to 400 degrees F. Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar, salt, and butter. Bake until the apples are roasted and soft, about 30 minutes. Serve the chunky apple sauce with pierogies, either hot or chilled.
","[Chardonnay, Sauvignon Blanc, Riesling, Gamay]" 63170,"Herb Crusted Fresh Ham 1 tablespoon freshly chopped thyme leaves 1 teaspoon freshly chopped rosemary leaves 1 teaspoon freshly chopped tarragon leaves 1/2 teaspoon dried untreated lavender flowers 1 (6 to 8-pound) bone-in ham (preferably shank end, with skin) Coarse salt and freshly ground black pepper 2 cups chicken stock Instructions: In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
Preheat oven to 350 degrees F.
Place the herb-crusted ham in a roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone.
Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 degrees F. on the instant-read thermometer, 25 to 30 minutes. Remove ham from roasting pan. Transfer the drippings into a small saucepan to make the jus. Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving. Taste and adjust seasoning with salt and pepper.
Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63171,"Cabbage Slaw 3 cups green or red cabbage, thinly sliced or shredded 2 carrots, julienne or shredded 1 red pepper, julienne 2 scallions, thinly sliced 1/2 medium onion, julienne 1/2 cup mint, chiffonade 1/4 cup peanut oil 1 tablespoon sesame oil 2 tablespoons lime juice 2 tablespoons sugar Salt Fresh ground pepper Instructions: Combine the first 6 ingredients in a bowl. In another bowl, mix peanut and sesame oil, lime juice, and sugar until dissolved, then season with salt and pepper to taste. Pour over cabbage mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63172,"Tropical Fruit Dessert 1/2 pound store-bought fruit salad from a salad bar 1 star fruit or carambola, peeled and sliced 1 kiwi, peeled and sliced 1 tablespoon sugar 3 tablespoons Grand Marnier Fresh mint leaves for garnish Instructions: Drain off any excess liquid from store-bought fruit salad. In a large bowl toss together all of the fruit, sugar and the Grand Mariner. Serve mixed fruit with mint leaves as garnish. ","[Sauternes, Moscato, Riesling, Vin Santo]" 63173,"Parmesan Eggs 1/2 cup shredded Parmesan (about 1.5 ounces; see Cook's Note) 2 large eggs
Kosher salt and freshly ground black pepper
Instructions: Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat. Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63174,"Austrian Lobster Cocktail 2 cups mayonnaise 2 tablespoons tomato sauce 1 1/2 pounds lobster tail meat, roughly chopped 1 medium onion, finely diced 2 anchovy fillets, finely chopped 2 teaspoons capers, finely chopped 2 sweet gherkins, finely chopped 1 tablespoon parsley, finely chopped, plus more to garnish 1 hard boiled egg, white finely chopped, yolk shaved with side of knife 1 teaspoon Worcestershire sauce Hot sauce, to taste 1 tablespoon orange juice 1/2 lemon, juiced Salt, to taste Pepper, to taste 2 teaspoons mustard 2 teaspoons horseradish 1 teaspoon paprika plus more to garnish 1/2 teaspoon cayenne 1 tablespoon dry sherry 1 tablespoon cognac 1 tablespoon Cointreau Lettuce, finely sliced 20 shrimp, cooked and peeled Lemon wedges, to garnish Instructions: Place mayonnaise in bowl on top of crushed ice. Add tomato sauce and 9 ounces lobster meat. In separate bowl, combine onion, anchovy, capers, gherkins, 1 tablespoon parsley, and egg white and yolk. Add this to lobster mayonnaise. Add Worcestershire sauce, several shakes hot sauce, orange juice, lemon juice, salt and pepper, mustard, horseradish, 1 teaspoon paprika, cayenne, sherry, cognac and Cointreau. Combine all ingredients carefully. Season lettuce with salt, pepper and lemon juice. Divide among 10 champagne glasses. Place remaining lobster on top of lettuce then cover with lobster mayonnaise. Garnish with 2 shrimp, parsley, paprika and a lemon wedge. Serve cold. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]" 63175,"Classic Panzanella 5 cups cubed good-quality crusty bread (about half of a 7-inch round loaf) 6 medium-ripe tomatoes, cored and cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
6 tablespoon extra-virgin olive oil
3 tablespoons sherry vinegar
1/4 cup thinly sliced red onion
1 cup basil leaves, torn
Instructions: Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until dried out but not toasted, 10 to 15 minutes. Cool. Meanwhile, put the tomatoes in a colander and toss them with 1 teaspoon salt. Let stand 20 minutes, discard any juices that drain out. Whisk the olive oil and vinegar together in a large bowl. Add the bread, tomatoes, onion, and basil and toss to coat thoroughly. Season with salt and pepper and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 63176,"Strawberry Shortcake Bites 1 cup sugar 18 strawberries, 2 stemmed and sliced, 16 left whole with stems 1/2 cup heavy cream 16 shortbread cookies, such as Lorna Doone (about 4 ounces) Instructions: Combine the sugar and 1/2 cup water in a small saucepan and bring to a rolling boil over medium heat. Add the sliced strawberries and continue to cook until the syrup thickens slightly and forms small foamy bubbles, about 5 minutes. Let cool to room temperature, about 30 minutes. Whisk the heavy cream in a medium mixing bowl until it forms soft peaks. Add 1 tablespoon of the strawberry syrup and whisk to firm peaks. Remove the sliced strawberries from the syrup and discard or save for another use. Process the shortbread cookies in a blender or food processor or crush by hand to make fine crumbs. Transfer the crumbs to a plate.
Holding one of the strawberries by the stem, dip it into the syrup, let the excess drain off and then dip it into the cookie crumbs. You may need to pat on the crumbs a bit to make sure they adhere to the strawberry. Place the strawberry on a plate. Repeat with the remaining strawberries.
Spoon the whipped cream into a piping bag fitted with a small star tip. Pipe a small rosette of whipped cream in the middle of each strawberry. Serve within an hour.
","[Chardonnay, Moscato, Riesling, Sparkling wine]" 63177,"No-Bake Dark Chocolate Granola 2 cups rolled oats 1/2 cup salted sunflower seeds
1/2 cup toasted slivered almonds
1/4 cup chocolate-hazelnut spread
1/4 cup smooth almond butter
2 tablespoons honey
1 teaspoon kosher salt
1/4 cup dark chocolate chunks
Instructions: In a large mixing bowl, combine the rolled oats, sunflower seeds and slivered almonds Stir together the chocolate-hazelnut spread, almond butter and honey in a small saucepot set over medium-low heat. Cook until just melted and combined, about 2 minutes. Pour the chocolate mixture over the oats, seeds and nuts. Sprinkle with the salt and mix until thoroughly combined. Add the chocolate chunks and toss to combine. Spread the mixture on a parchment-lined baking sheet and cool for 15 minutes. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 63178,"Fun Fruit Sushi 1 tablespoon unsalted butter 2/3 cup mini-marshmallows 2 cups cooked rice (any) Nonstick vegetable oil spray 1 banana, thinly sliced 1/2 pint fruit medley, like strawberries, pineapple, kiwi, and cantaloupe Thinly sliced mini chocolate chips and toasted shredded coconut, for topping sushi, optional Instructions: To make sweet sticky \sushi\ rice: In a medium saucepan over medium-low heat, melt the butter and marshmallows until completely soft. Remove from the heat and stir in the cooked rice until well blended. Spray the nigiri mold or ice cube tray lightly with nonstick spray. Take slices of the fruit medley and place in the bottom of the mold or ice cube tray. Spoon in rice and press gently into the fruit. Unmold the \sushi\ and top with mini chocolate chips and toasted coconut, if desired. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 63179,"Grilled Southern Fish Tacos with Cabbage Slaw 1 cup buttermilk 1 jalapeno, sliced 1 teaspoon smoked paprika Juice of 1 lime 1 1/2 pounds halibut, skinless Olive oil, for greasing grates Kosher salt and freshly ground black pepper 16 to 20 (6-inch) corn tortillas Cabbage Slaw, recipe follows Lime wedges, for serving Fresh cilantro leaves, for serving 1/2 small head green cabbage, cored 1/4 red onion 3 tablespoons chopped cilantro 1/2 cup sour cream 1 chipotle, packed in adobo, finely chopped Juice of 1/2 lime 1 tablespoon honey Kosher salt and freshly ground black pepper Instructions: Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes. Preheat the grill to medium-high heat. Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt. Grill corn tortillas until warm and soft and they have a few charred marks. To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves. Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro. Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl. Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 63180,"Fourth of July Cocktail 1 ounce watermelon schnapps 1 big splash cranberry juice 1 very thin slice jalapeno or serrano pepper 1 slice lemon 1 slice lime 1 1/2 ounces tequila 1/4 ounce blue curacao 1/2 ounce simple syrup Watermelon wedge, for garnish (optional) Instructions: Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass. Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired. ","[Tequila, Mezcal, Rum]" 63181,"Charred Broccoli with Lemon and cl Flakes Extra-virgin olive oil, for cooking 1 large head broccoli, cut into florets (about 5 cups), then cut in half to create a flat base
Kosher salt 2 cloves garlic, sliced
1 small shallot, sliced into rings
1/4 teaspoon cl flakes
1 tablespoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
Instructions: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside. Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and cl flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine. Spoon the lemon-shallot mixture over the broccoli and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63182,"Olive Burger 6 ounces ground beef 1 hamburger bun, toasted 1/4 recipe Olive Topping, recipe follows 8 ounces cream cheese, at room temperature 1 cup sliced green olives 3 ounces olive juice, from jar Instructions: In a skillet over medium-high heat, cook the burger to desired doneness, 10 to 15 minutes for medium to well-done. Place the burger on the bun and top with olive topping. Mix the cream cheese with the olives and olive juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63183,"Guid's Pickled Hot Veggies 10 cups water 1/2 cup garlic cloves, cut in quarters, divided into 1/4 cup portions 2 tablespoons salt 1 teaspoon peppercorns 1/2 cup baby carrots, cut in half 1/2 cup cauliflower florets 1/2 cup celery, cut in 1-inch pieces 1/2 cup Anaheim pepper, julienned 1/4 red bell pepper, julienned 1/4 red onion, julienned 1/4 cup extra virgin olive oil 1/2 teaspoon red chili flakes 1/2 teaspoon fresh-cracked black pepper 1/2 teaspoon salt 1/2 teaspoon sugar 1 1/4 cup red wine vinegar 1 cup Spanish olive, large, diced 1/2 cup black olives, seeded, diced 1/4 cup pepperoncinis, stems, seeds removed, diced Instructions: In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with carrots, boil 30 seconds, add in cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic. In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 63184,"Clams with Chorizo 8 ounces fresh chorizo sausage (about 1 link), removed from casing 1/2 cup diced white or yellow onions 2 cloves garlic, minced Salt and freshly ground black pepper
1 pound littleneck clams (about 12 clams), cleaned and soaked in water to remove impurities
1 cup dry white wine, plus more if needed 1/2 cup fresh cilantro, coarsely chopped
3 to 4 tablespoons cold unsalted butter, cubed
Crusty bread or baguette, for serving
Instructions: Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic. Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine. Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette. ","[Riesling, Sauvignon Blanc, Albari?o, Vermentino]" 63185,"Pistachio Ladoo 2 1/4 cups coconut powder
1 stick (8 tablespoons) unsalted butter One 14-ounce can sweetened condensed milk 8 teaspoons pistachio powder, plus 1/4 cup for rolling
Instructions: Add the coconut powder, butter, condensed milk and 8 teaspoons of the pistachio powder to a large nonstick skillet set over medium-low heat and stir until the mixture forms a ball, 7 to 10 minutes. Remove from the heat and let rest until cool enough to handle, about 5 minutes. Put the remaining 1/4 cup pistachio powder on a small plate. Form the coconut mixture into quarter-size balls. Roll each ball in the pistachio powder to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 63186,"The Best Grilled Chicken 1 whole chicken (3 1/2 to 4 pounds) 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup parsley leaves, finely chopped 1/4 cup chives, finely chopped 2 cloves garlic, finely grated 1 small shallot, finely chopped Finely grated zest of 1 lemon Kosher salt and freshly ground black pepper Instructions: Prepare a grill for medium 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. 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 (see Cook's Note). To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note). Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter. Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes. Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached. Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 63187,"French Bread Baguettes 1-1/8 cups water, room temperature 1-1/2 teaspoons salt 3/4 teaspoon granulated sugar 3 cups bread flour 2 tablespoons wheat germ 1-3/4 teaspoons yeast, active dry, instant or bread machine cornmeal for dusting Instructions: Place all ingredients except for the cornmeal, in the order listed into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started. When cycle is completed, remove dough and transfer to a lightly floured surface. Punch to deflate and let rest for 10 minutes. Divide dough into two equal pieces. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat to 425 degrees F. Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about 1/4-inch deep using a serrated knife. Bake bread in preheated oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63188,"Bacon Caramel Semifreddo 3 cups heavy cream 8 eggs, separated 1 1/4 cup sugar 1/2 cup rendered bacon fat Instructions: In a large bowl, whip the heavy cream to stiff peaks. Set aside to chill in the fridge. Using an electric mixer, whip the egg whites on low until frothy. Increase the speed to medium and slowly add 3/4 cup of sugar. Whip to stiff, glossy peaks. Meanwhile, begin whipping the egg yolks on medium speed. Slowly add the bacon fat as the yolks begin to increase in volume. In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat. Allow the sugar mixture to cook until it reaches 245 degrees F. Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture. Whip the yolks mixture until it triples in volume and cools completely. Once all three mixtures are prepared fold one-third meringue into the yolk mixture. Then gently fold the yolk mixture back into the remaining meringue in two equal additions. Just before it is completely combined, begin to fold in the whipped cream. Continue to gently fold together until completely incorporated. Spread evenly into a 17-by-12-inch jelly-roll pan. Place in the freezer until firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63189,"Smoked Salmon Lollipop 4 ounces cream cheese, room temperature 3 ounces mascarpone 3 to 4 ounces smoked salmon, chopped, plus thinly sliced smoked salmon, for garnish Salt and pepper 1 teaspoon capers 1 teaspoon chopped red onions Chopped herbs Poppy seeds Toasted bread crumbs Instructions: In food processor, pulse all ingredients, except sliced smoked salmon, until very smooth. Season, to taste, with salt and pepper. Using a pastry bag, pipe the mousse into lollipop molds. Insert sticks and chill. When set, remove from molds and wrap with very thin sliced smoked salmon. Can be sprinkled with herbs, poppy seeds, or toasted bread crumbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63190,"Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting 2 1/3 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon fine salt 1 1/2 cups white sugar 1/2 cup canola oil 2 eggs 1 1/2 cups whole milk 1/2 teaspoon raspberry extract 2 tablespoons pureed fresh raspberries Champagne Buttercream Frosting, recipe follows 1 pound unsalted butter, room temperature 6 cups powdered sugar 4 tablespoons Champagne, or 1 tablespoon Champagne flavoring Instructions: Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners. Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes. Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking. Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve. In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.; ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 63191,"Sweet Red Pepper Hummus 1 (29-ounce) can chickpeas, drained (3 cups) 1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup sesame tahini
2 tablespoons chopped garlic (6 cloves)
1 1/2 teaspoons Sriracha
1/2 cup roasted red bell peppers
Kosher salt and freshly ground black pepper
Good olive oil
2 tablespoons toasted pine nuts, for serving
Toasted pita triangles and fresh vegetables, for serving
Instructions: Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 63192,"Chocolate Cherry Galette 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3 to 4 tablespoons ice water 3 ounces semisweet chocolate, finely chopped 3 tablespoons heavy cream 1 pound fresh cherries, pitted and halved if large (about 3 1/2 cups) 1/2 cup granulated sugar 3 tablespoons cornstarch 1 tablespoon fresh lemon juice 1/2 teaspoon pure vanilla extract Pinch of salt 1 large egg, beaten Turbinado sugar, for sprinkling Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the butter and pulse several times until the mixture looks like coarse meal with a few pea-size bits of butter. Add 3 tablespoons ice water and pulse a few times to bring the dough together; if it seems dry, add up to 1 more tablespoon water, a few drops at a time. Turn out the dough onto a work surface and knead a few times, then pat into a 6-inch disk. Wrap in plastic wrap and refrigerate until firm, at least 2 hours and up to overnight. Preheat the oven to 400? F and line a baking sheet with parchment paper. Make the filling: Put the chopped chocolate in a small heatproof bowl. Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Immediately pour over the chocolate; cover and set aside 5 minutes, then stir until completely smooth. On a lightly floured surface, roll out the dough into a 12-inch round; transfer to the prepared baking sheet. Spread the melted chocolate mixture in a 6-inch round in the center of the dough. Refrigerate until set, 15 to 20 minutes. Meanwhile, combine the cherries, granulated sugar, cornstarch, lemon juice, vanilla and salt in a medium bowl and toss to coat. Remove the dough from the refrigerator and set aside 5 to 10 minutes to make it more malleable. Spread the cherry mixture in the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the dough, pleating as you go. Brush the exposed dough with the beaten egg and sprinkle with turbinado sugar. Transfer the galette to the oven and bake until the crust is golden brown and the filling is bubbling, 35 to 40 minutes. Let cool to room temperature before slicing. ","[Pinot Noir, Barbera, Tempranillo, Grenache Blanc]

" 63193,"Frutti di Mare 1/2 pound angel hair pasta Salt, for pasta water 2 tablespoons extra-virgin olive oil -- 2 turns of the pan 2 shallots, chopped 4 cloves garlic, crushed or finely chopped 1/2 teaspoon crushed red pepper flakes -- eyeball it 1/2 cup dry white wine, eyeball it 1 (15-ounce) can crushed tomatoes Salt and black pepper 1 pound small fresh clams, ask for them scrubbed 1 pound mussels, scrubbed 10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed 1/4 cup chopped flat-leaf parsley, a couple of handfuls 20 fresh basil leaves, cut into thin strips or torn Crusty bread, warmed Instructions: Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente. Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes. Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste. Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 63194,"Kentucky Benedictine 2 Persian cucumbers 8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 lemon, juiced
Dash of hot sauce
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh dill, plus more for garnish
3 scallions, finely chopped
2 zucchini, sliced 1/2 inch thick on a bias
2 yellow squash, sliced 1/2 inch thick on a bias
Instructions: Grate the unpeeled cucumbers on a box grater. Wrap in a kitchen towel and wring out any excess liquid. Combine the cream cheese, sour cream, lemon juice and hot sauce in a food processor and process until smooth. Season with salt and pepper. Add the cucumbers, chives, parsley, dill and scallions and pulse, stopping to scrape down the sides several times, until pale green and almost smooth. Refrigerate until chilled, at least 1 hour. Spread the Benedictine on the zucchini and squash slices and garnish with reserved dill fronds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63195,"Holiday Biscotti 2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good-quality white chocolate, chopped Red and green sugar crystals, for garnish Instructions: Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63196,"Soba Noodle Salad 1/4 cup Dashi or defatted chicken stock 2 tablespoons low-sodium soy sauce 1/4 cup rice vinegar 1 tablespoon sugar 1 teaspoon Asian sesame oil 7 ounces dried soba noodles 1/2 or so cup finely julienned daikon or breakfast radishes 1 cup daikon radish sprouts, loosely packed 1 small onion, cut in half, thinly sliced, rinsed, and drained 2 tablespoons finely chopped green onion 1 tablespoon sesame seeds, toasted Japanese seven-spice powder, to taste (optional) Instructions: Combine the dressing ingredients in a small bowl and set aside. Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well. Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 63197,"Lemon and Almond Unbaked Cheesecake 3 tablespoons unsalted butter, softened 3 tablespoons sugar 1 large egg yolk 1 cup all-purpose flour (spoon flour into dry-measure cup and level off) 1/2 teaspoon baking powder 1/8 teaspoon salt 2 tablespoons white rum 2 tablespoons fresh lemon juice 1 envelope gelatin 1 1/2 pounds cream cheese, softened 1/2 cup heavy cream 4 large egg whites 2/3 cup sugar 1 cup (4 ounces) sliced blanched almonds 1 tablespoon beaten egg white 1/2 cup sugar Lemon Glaze: 1/3 cup water 2 tablespoons fresh lemon juice 1 envelope unflavored gelatin 2/3 cup apple jelly A drop yellow food coloring Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
Transfer the dough into the prepared springform pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and cool base completely.
To make the filling: Combine the rum and lemon juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions. Pour the filling into the prepared pan and refrigerate until at least 6 hours or overnight.
To prepare the almonds: Position the rack in the middle of the oven and preheat to 325 degrees F.
Put the almonds in a jellyroll pan, pour the egg whites over them, and rub the almonds between the palms of your hands to coat evenly. Stir in the sugar. Bake for about 20 minutes, stirring often, until the almonds are well toasted and sugar has caramelized slightly. Cool, and store in a tin or jar at room temperature until ready to use.
To make the glaze: Combine the water and lemon juice in a small bowl and sprinkle the gelatin over the surface. Allow to soak for 5 minutes.
Bring the jelly to a boil and add the gelatin mixture. Return to a boil, and remove from heat. Add the food coloring and pour over the chilled cheesecake. Chill again to set the glaze.
To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter. Press the sugared almonds around the sides.
Keep refrigerated until time to serve. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry, refrigerate leftovers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63198,"Pietisserie Apple Pie 1 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 4 ounces unsalted butter, very cold 1/4 cup ice water 1/2 cup brown sugar 1/4 cup all-purpose flour 1/4 cup sugar 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 pounds Granny Smith apples, peeled and sliced (about 5 apples) 2 ounces unsalted butter
2 tablespoons fresh ginger juice or 1 tablespoon freshly grated ginger 1 cup brown sugar 3/4 cup all-purpose flour 3/4 cup oats 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon Pinch salt 4 ounces cold butter, cut into 5 pieces Instructions: For the crust: Blend the flour and salt in a large bowl. Grate in half of the butter using a cheese grater, and then toss together with 2 forks so the butter coats the flour. Repeat with the remaining butter. Sprinkle half of the ice water over and stir with a fork. Press the dough together using your hands and set to the side any parts that form a ball. Repeat, adding the remaining water to the dry sections of the butter and flour mixture. Add just enough water so that the dough comes together when pressed firmly. Form the dough into a ball. Flatten into a disk and wrap with plastic wrap. Chill in the fridge for 30 minutes. Dust a work surface, the dough and a rolling pin lightly with flour. Begin rolling and take care to release the dough from the surface a few times by picking it up and turning it over, applying a light dust of flour each time. Roll the dough to 1/8-inch thick. Place into a pie dish and fold the edges under to create the edge of the crust. Preheat the oven to 400 degrees F. For the filling: Combine the sugar, flour, brown sugar, cinnamon, nutmeg, cloves and salt. Toss in the apples to coat. Melt the butter with the ginger juice and 2 tablespoons water in a pot. Add the coated apples and simmer until the apples soften, taking care not to let the sugars burn, 5 minutes. Fill the pie shell with the apples. Bake for 40 minutes. For the crumble: While the pie is baking, combine the sugar, flour, 1/4 cup of the oats, the cardamom, cinnamon and salt in a food processor. Add the butter and pulse until the mixture is crumbly and not dry. Transfer to a bowl and stir in the remaining oats. Remove the pie from the oven. Turn the temperature down to 350 degrees F. Sprinkle the topping over the pie, and then continue baking until the crumble browns and crisps, about 10 minutes. The longer the pie cools, the easier it will be to slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63199,"Chicken and Potato Napoleon with Spicy Tomato Sambal Sauce 4 tablespoons olive oil, divided 2 boneless, chicken breast halves with skin Salt and freshly ground black pepper Salt and freshly ground black pepper
1 tablespoon olive oil 3 garlic cloves, chopped 1 small onion, diced 1 (15-ounce) can plain tomatoes 2 fresh tomatoes, seeded and diced 2 tablespoons sambal oelek sauce 1 tablespoon sugar 2 teaspoons salt, plus more for seasoning 1 sprig fresh rosemary, plus sprigs, for garnish Freshly ground black pepper 1 small bunch Italian parsley, leaves chopped, plus more for garnish 6 large Yukon gold potatoes Salt Olive oil 2 tablespoons grapeseed oil Sea salt Instructions: Chicken:
Preheat the oven to 375 degrees F.
In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil. Season the chicken breasts with salt and pepper, to taste, and add them to the oil. Cook for 3 minutes on each side. Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes. Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil. Add the chopped garlic and onions and saute until softened. Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary. Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes. Taste and season with salt and pepper, if needed. Remove the rosemary sprig and stir in chopped parsley just before serving.
Potatoes: Fill a large saucepan 2/3's full with cold water. Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat. Cook the potatoes until they are just tender, about 10 minutes. Once the potatoes tender, drain them and cut them into 1/4-inch slices. Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke. Add the potato slices and fry until crispy on the outside and completely tender on the inside. Remove the potatoes to paper towels to drain and sprinkle with sea salt.
Arrange potato slices in a circular layer on each serving plate. Put a thin layer of tomato sauce over the potatoes, leaving a small border. Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers. Garnish each serving with a sprig of rosemary and fresh parsley. Serve and enjoy! ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 63200,"Nutty Greens with Bacon and Blue Cheese Kosher salt 1 pound haricots verts, trimmed 3 slices bacon 4 ounces blue cheese, cut into small chunks (recommended: Shropshire) 1 1/2 cups toasted whole pecans, coarsely chopped 1/4 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl. In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63201,"Tori Ritchie's Bloody Mary's and Deviled Eggs 8 jiggers vodka 8 cups chilled tomato juice 1 lemon, juiced 1 tablespoon Worcestershire sauce 8 drops red pepper sauce, or to taste 2 teaspoons celery salt, or to taste Salt, to taste Freshly ground black pepper, to taste 8 stalks celery, leaves left on 1 dozen eggs, hard boiled and cooled 2/3 cup mayonnaise 1 tablespoon mild curry powder, or to taste 3 scallions, finely minced 1/2 garlic clove, finely minced 1 tablespoon lemon juice Salt, to taste Cilantro leaves for garnish Instructions: In a 3 quart pitcher mix together all but the celery stalks. Serve over ice with a celery stalk in each glass. Halve the hard boiled eggs; place yolks in a large bowl, reserve the whites on a platter. Mash the yolks with the mayonnaise, curry powder, scallions, garlic, lemon juice and salt. Pipe or spoon equal amounts of yolk mixture into reserved white halves. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 63202,"Quick Seafood Cocktail Sauce 1 cup ketchup 3 tablespoons grated onion 3 tablespoons prepared horseradish 3 tablespoons fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chili powder 3 drops hot sauce 2 tablespoons chopped fresh tarragon Salt and pepper to taste Instructions: Whisk all ingredients in medium bowl to blend. Cover and refrigerate sauce at least 1 hour or up to 2 days.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63203,"Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone 1/2 cup heavy cream 1 cup sugar 1/2 cup water 1/2 cup blackberry puree 2 teaspoons blackberry liqueur 1/2 teaspoon vanilla extract 4 large eggs 1/4 cup sugar 1/4 teaspoon fine salt 1/2 cup pumpkin puree 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 3/4 cups whole milk, plus more if needed 1/2 cup heavy cream, divided 2 teaspoons vanilla extract 1 tablespoon dark rum 8 slices day old challah, sliced 1/2-inch thick 6 tablespoons unsalted butter 2 tablespoons vegetable oil 1 1/2 cups mascarpone, at room temperature 1 pint blackberries, halved lengthwise Confectioners' sugar Fresh mint sprigs, for garnish Instructions: Heat the cream in a small saucepan over low heat. Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Let come to room temperature. Preheat the oven to 350 degrees F. Put a baking sheet in the oven. Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth. Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes. While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread. Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through. Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63204,"Ramen Noodle Soup 1/4 cup vegetable oil 8 cloves garlic, smashed 1 large onion, chopped 8 thin slices ginger 1 pound sliced bacon 4 pounds chicken wings 12 dried shiitake mushrooms, rinsed 12 scallions, white and light green parts, chopped 1/4 cup sake or dry sherry 1/4 cup reduced-sodium soy sauce Kosher salt 1 teaspoon sugar 1 teaspoon white peppercorns 8 3-to-5-ounce packages dry or vacuum-packed ramen noodles (flavor packets discarded) Assorted toppings (see below) Instructions: Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes. Meanwhile, make the broth: Put the bacon and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes. Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.) Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes. Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired. Toppings Bar Take your pick: These taste great in just about any combination. Shredded rotisserie chicken Sauteed mushrooms Nori strips (seaweed) Shredded kale Cubed firm tofu Snow peas Toasted sesame seeds Sliced radishes Sliced scallions Bean sprouts Kimchi Watercress Sliced jalapeno Pickled ginger Wasabi paste Fried egg Sesame oil Sriracha Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes. Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper. Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven. Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees F,3 hours; slice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 63205,"Irish Monk 1 ounce Irish whiskey 1/2 ounce hazelnut liqueur, such as Frangelico 1/2 ounce Irish cream liqueur, such as Baileys Instructions: Combine the Irish whiskey, hazelnut liqueur and Irish cream liqueur in a rocks glass filled with ice. ","[Bourbon, Brandy, Cognac]" 63206,"Cheesecake with Pomegranate Sauce 5 tablespoons unsalted butter, melted and cooled, plus more for buttering the pan 12 graham crackers
1/4 cup granulated sugar
1/4 teaspoon salt
Four 8-ounce packages cream cheese, at room temperature 1 1/4 cups granulated sugar
1/2 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
2 cups pomegranate juice 1/4 cup granulated sugar
1/2 cup fresh pomegranate seeds
Instructions: For the crust: Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan with 3-inch-high sides. Butter the pan. Combine the graham crackers, sugar and salt in a food processor and pulse until crumbly. Add the butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake just until golden brown, about 15 minutes. Let cool completely. Reduce the oven temperature to 325 degrees F. For the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar and vanilla and beat until combined. Add the eggs 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth, about 35 seconds. Pour the filling into the cooled crust. Set the cheesecake in a large baking pan. Add enough hot water to the baking pan to come 1 inch up the sides of the cheesecake pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour. Let cool at room temperature for 2 hours. Cover loosely with plastic wrap and refrigerate until completely cooled, preferably overnight or for at least 6 hours. For the pomegranate sauce: Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/2 cup, about 15 minutes. Let cool. Add the pomegranate seeds and mix to combine. Pour the pomegranate sauce on top of the cooled cheesecake and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 63207,"'Easiest Ever' Chicken Mole Enchiladas 2 chicken breasts Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup olive oil 5 dried pasilla or anocho chiles, stemmed and seeded 1 1/2 cups hot water 2 (6-inch) corn tortillas, or handful regular tortilla chips 2 tablespoons olive oil 1 1/2 medium onions, chopped Kosher salt 2 garlic cloves, minced 2 tablespoons smooth peanut butter 1 teaspoon dried oregano 1 3/4 cups chicken stock One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*) Freshly ground black pepper
Olive oil, as needed Twelve 6-inch corn tortillas, warmed
1/4 cup sour cream 3/4 cup queso fresco or mild Feta Instructions: For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63208,"Potato Gnocchi with a Gorgonzola Sauce 1 pound baking potatoes, washed Olive oil, for drizzling, plus 1 teaspoon Salt and freshly ground pepper 1 large egg 1/2 cup, plus 2 tablespoons all-purpose flour 2 cups milk 1 cup water 3/4 cup heavy cream 1 pound Gorgonzola Instructions: Preheat the oven to 400 degrees F. Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper. Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper. ","[Chardonnay, Barolo, Pinot Grigio, Riesling]

" 63209,"Pork and Egg Lo Mein Kosher salt 6 ounces dried lo mein noodles, spaghetti or linguine 3 tablespoons soy sauce 2 tablespoons oyster sauce 2 1-inch-thick boneless pork chops (about 3/4 pound), thinly sliced 2 1/2 tablespoons vegetable oil 2 large eggs, lightly beaten 1 bunch scallions, thinly sliced 1 tablespoon finely chopped peeled ginger 2 cloves garlic, finely chopped 4 cups broccoli slaw mix 1 red bell pepper, thinly sliced Instructions: Bring a pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water. Meanwhile, mix the soy sauce and oyster sauce in a small bowl. Put the pork in another bowl and toss with 1 tablespoon of the soy sauce mixture. Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs; cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting board and cut into strips. Heat the remaining 2 tablespoons vegetable oil in the skillet. Add the pork and stir-fry until golden but not fully cooked, about 2 minutes. Transfer to a plate. Add the scallions, ginger and garlic to the skillet and stir-fry 30 seconds. Add the broccoli slaw and bell pepper and stir-fry 4 more minutes. Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture. Stir-fry until the pork is cooked through, about 2 more minutes. Stir in the egg.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63210,"Cherry Almond Chocolate Clusters 1 cup toasted almonds, coarsely chopped 1/2 cup dried cherries, coarsely chopped 6 ounces dark chocolate, finely chopped Instructions: In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper. Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters. Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature. ","[Bordeaux, Merlot, Cabernet Sauvignon, Pinotage]" 63211,"Celebration Cheesepie 15 to 18 shortbread cookies, finely crushed 2/3 cup melted butter 2 ounces softened cream cheese 2 cups whipped topping 1/2 cup powdered sugar 1/2 cup smooth peanut butter 4 ounces softened cream cheese 4 cups whipped topping 1/2 cup powdered sugar 2 ounces melted German sweet chocolate Whipped Cream, for garnish Instructions: Crust: In a bowl, stir together cookies and butter with a fork until moistened then press into an 8 or 10-inch pie crust. Freeze. Layer 1: Beat together all ingredients, spread onto the frozen crust, and freeze for 5 minutes. Layer 2: Beat together all ingredients except for the chocolate. Stir in the chocolate. Place this mixture on top of the peanut butter layer. Top with whipped cream and refrigerate until firm. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]" 63212,"Chocolate Coeurs a la Creme 1 cup heavy cream 8 ounces cream cheese, room temperature 1/2 cup semisweet chocolate, melted, plus 1 cup melted Dash orange-flavored liqueur (recommended: Grand Marnier) 18 fresh strawberries, washed and patted dry 1 dozen shortbread cookies Instructions: Using an electric standing mixer, fitted with wire attachment, add the heavy cream. Whip the cream to soft peaks. Set the cream aside. Change the wire attachment to a paddle attachment. In another bowl, cream the cream cheese, 1/2 cup melted chocolate, and orange liqueur. Mix thoroughly, scraping down the sides of the bowl, occasionally. Fold the whipped cream into the chocolate mixture. Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth to hang over the sides of the mold. Fill each mold with the chocolate filling. Fold the overlapping cheesecloth over the filling, covering tightly. Place the molds on a baking sheet and refrigerate overnight, at least 12 hours. Remove the hearts from the molds and discard the cheesecloth. Line a baking sheet with parchment paper. Dip each strawberry in the 1 cup melted chocolate, about 3/4 of the strawberry. Place the strawberries on the baking sheet and chill the berries until the chocolate is set, about 4 to 6 hours. Serve the hearts on individual plates with the strawberries and cookies. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 63213,"Potato Pork Croquette: Korokee 1 tablespoon grapeseed oil 1 pound ground pork 2 tablespoons low-sodium soy sauce Salt and freshly ground black pepper 2 tablespoons thinly sliced scallions, from the white and tender green parts of 4 to 6 scallions 6 medium potatoes (about 2 1/2 to 3-pounds), peeled and placed in a pot of enough water to cover 2 tablespoons butter, plus 2 tablespoons, cubed for sauce 1 cup orange juice 1 cup pineapple juice 1 lime, juiced 2 tablespoons green curry paste 2 cups panko bread crumbs seasoned with salt and pepper 2 to 3 liters canola oil, as needed for deep-frying Instructions: Heat the grapeseed oil in a large skillet over medium-high heat. When it begins to shimmer, add the ground pork and cook for about 10 minutes until it begins to brown. Using a slotted spatula, temporarily transfer meat to a plate, drain the excess fat from the skillet and return the pork to the pan. Add the soy sauce and cook for 2 or 3 minutes to allow the flavors to integrate, then season to taste with salt and pepper. Stir in scallions, and cook for 2 or 3 more minutes, then remove from heat and let cool to room temperature. While the meat is browning, boil the potatoes until tender and drain well. Mash the potatoes with butter. (You want these potatoes to be \tight\ mashed potatoes, not loose.) In a medium saucepan, combine orange juice, pineapple juice, lime juice and green curry paste. Allow to reduce by half over medium heat. Heat the oil in the deep-fryer to 375 degrees F or as directed in the manufacturer's instructions for similar foods. Combine the mashed potatoes with the pork mixture and roll into golf-ball sized spheres. Roll in the bread crumbs and add to the deep-fryer basket. Cook until golden brown and drain on paper towels. Remove sauce reduction from heat and whisk in cubed butter. Spoon some sauce onto a serving plate and use as a dipping sauce for the korokee. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63214,"The Greatest Quesadilla 1 cup grated white Cheddar cheese 1 cup grated Monterey Jack cheese
1 cup grated pepper jack cheese
6 tablespoons salted butter Six 8-inch flour tortillas
Pinch of kosher salt
Pinch of freshly ground black pepper
2 Roma tomatoes, diced
One 4-ounce can diced green chiles, drained
9 fresh cilantro sprigs, for garnish
Instructions: Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside. Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes. Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63215,"Spanish Stew 3 pork chops 1 cup flour 2 tablespoons cl powder 2 tablespoons cumin powder 1 tablespoon salt 1 cup olive oil 6 cloves garlic, plus 1 tablespoon 2 red onions, diced 1 orange pepper, diced 1 green pepper, diced 1 jalapeno pepper, diced 1 dried cl pepper, re-hydrated 1/2 pint grape tomatoes 1/2 jar green manzanilla olives, drained 1/2 jar black olives, drained 3 ounces capers, drained 2 1/2 cups dry white wine 2 cups redi-cut tomatoes Pinch dry thyme Salt and pepper 1 head cauliflower 1 tablespoon butter 1/2 tablespoon cl flakes 1 bag egg noodles 1 bunch scallions Instructions: Remove the meat from the bone and dice into 1-inch cubes. Mix the flour, cl powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and cl flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 63216,"Mascarpone Cheesecake 1 1/2 cups amaretti cookies 12 mini or 5 large biscotti cookies 6 tablespoons butter, melted 8 ounces cream cheese, at room temperature 1 pound mascarpone cheese, at room temperature 3/4 cup sugar 3 eggs Pinch salt 1 teaspoon almond extract 1 orange, zested Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan or 2 (12-count) mini cheesecake pans with nonstick cooking spray. Wrap the outside of the pan with aluminum foil. Add the cookies in a large resealable bag. Cover the bag with a kitchen towel and crush with a rolling pin until the cookies are coarsely ground. In a medium bowl, mix together the cookie crumbs with the melted butter. Press the mixture into the bottom and 1-inch up the sides of the prepared springform pan or mini cheesecake pans. Put on a sheet pan and bake for 5 minutes. Remove from the oven and let cool before adding the cheesecake filling. Reduce the oven temperature to 325 degrees F. In bowl of a food processor combine the cheeses with the sugar until mix until completely blended. Add the eggs, 1 at time, incorporating completely after each addition. Add a pinch of salt, the almond extract, and orange zest and blend for 10 seconds. Pour the filling into the prepared pan with crust. Put the springform pan into a roasting pan and pour in enough hot water to come 3/4 of the way up the sides the springform pan. If using a springform pan bake for 1 hour, if using mini cheesecake pans bake until completely set, about 25 to 30 minutes. Carefully remove the roasting pan from the oven and transfer the springform pan from the water bath to the counter and let cool completely before removing the cake from the pan. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63217,"Sunny's Midnight Mac and Meat Mug 1/3 cup elbow macaroni 1 slice deli ham, chopped or 1/3 cup chopped cooked chicken Dash of Italian, poultry or steak seasoning blend 1/4 to 1/2 cup heavy cream or milk (but c'mon it's midnight, do the cream)
1/4 cup shredded Cheddar-Monterey Jack cheese blend
1 slice pepper-Jack cheese, torn to bits
Salt and freshly ground black pepper Instructions: In a large coffee cup (if you have a \soup mug,\ use that), add the elbows, deli meat, seasoning blend and enough water to cover the elbows by at least 2 inches. Cover the mug with a paper towel and place a plate underneath for the water that will spill over during the cooking process. Microwave on high until the elbows are tender, 4 to 8 minutes depending on the strength of your microwave. Carefully remove from the microwave and drain in a colander. Add the elbows and deli meat back into the mug. To the same mug, add the heavy cream, Cheddar-Monterey Jack cheese, pepper-Jack, a pinch of salt and a grind of black pepper. Microwave on high, checking and stirring every 25 to 30 seconds, until the cheese is melted and a sauce forms, up to 90 seconds. Serve warm and get back to binge-watching your favorite TV show. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 63218,"Big T-Bone Steak One T-bone or porterhouse steak (1 1/4 inches thick) Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter 2 tablespoons canola oil
1 small bunch fresh thyme (about 8 sprigs)
1 clove garlic, smashed
Flaky salt, for sprinkling
Instructions: Allow the steak to rest at room temperature for 35 minutes before cooking. Heat a large cast-iron skillet over high heat. Meanwhile, generously sprinkle the steak on all sides with salt and pepper. Once the skillet is hot, add the butter and oil and swirl until the butter melts. Once the butter begins to foam, place the steak in the skillet and sear for 4 minutes. Flip the steak and add the thyme and garlic to one side of the skillet. The thyme will pop and fry in the butter and oil, then will settle in a few seconds. Cook until a thermometer inserted in the thickest part of the steak registers 120 degrees F, about 4 minutes, then tilt the skillet a bit to collect the butter and oil and use a large spoon to baste the steak. For a medium-rare steak you can cook 4 more minutes, then remove it from your skillet at 125 degrees and let it rest for 10 minutes to reach 135 degrees F.
Carve the meat off the bone and slice the steak into strips. Sprinkle with the flaky salt and the fried thyme sprigs and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 63219,"Maple Pepper Pecans 1/2 stick unsalted butter 1/2 cup maple syrup 1 1/2 teaspoons table salt 1 teaspoon cayenne pepper 3 1/3 cups pecan halves Instructions: Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 63220,"Neely's Midnight Malt 4 cups (2 pints) chocolate ice cream 1/3 cup coffee-flavored liqueur 1/3 cup hazelnut liqueur 1 cup whole milk 1/4 cup chocolate syrup 1/4 cup malt powder Whipped cream, for garnish Shaved chocolate, for garnish Cherries in syrup, for garnish Instructions: In a large pitcher or bowl, blend the ice cream, coffee flavored liqueur, hazelnut liqueur, milk, chocolate syrup, and malt powder together until creamy and thoroughly combined. Add a bit more milk if the mixture is too thick. Pour into milkshake glasses and garnish with whipped cream, shaved chocolate and cherries. ","[Merlot, Cabernet Sauvignon, Port, Sherry]" 63221,"Sweet Potato Empanadas 1/2 cup sweet potatoes, mashed or pureed 1/4 cup cream cheese, softened 1 tablespoon brown sugar* 1 tablespoon fresh lemon juice Kosher salt 1 tube refrigerated ready-made crescent rolls (uncooked dough) 1/3 cup granulated sugar 2 teaspoons ground cinnamon 1/4 cup butter, melted 3/4 cup plain yogurt Instructions: Preheat the oven to 350 degrees F. In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together. Continue making little triangle empanadas with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with tangy plain yogurt for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63222,"Chicken and Cheese Poutine Nonstick cooking spray 2 large egg whites 2 teaspoons paprika Kosher salt and freshly ground pepper 2 pounds large Yukon gold potatoes, cut into 1/4-inch-thick fries 1 bunch scallions, chopped 3 cups low-sodium chicken broth 1/4 cup all-purpose flour 1 tablespoon Worcestershire sauce 1 1/2 cups shredded rotisserie chicken (skin removed) 3/4 cup frozen peas 4 ounces part-skim mozzarella cheese, diced Instructions: Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes. Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.) Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63223,"Fling Tea 1 cup fine sugar Black tea bags, for 1 gallon of tea 1 peach, halved and pitted 1 quart fresh orange juice 1 quart fresh pineapple juice Pineapple or orange wedges, for garnish Instructions: Heat the water in a large Dutch oven over medium heat. Turn off the heat and add the sugar and the tea bags. Steep the tea bags in the sugar water for 12 minutes. Add the peach to a blender and pulse to puree. Push the peach puree through a fine mesh sieve over a bowl to strain. Once the tea bags finish steeping, remove them and discard. Allow the tea to cool to room temperature, then stir in the fresh orange juice, fresh pineapple juice and strained peach puree. Mix until well blended, then refrigerate. Serve cold over ice and garnish each glass with a wedge of fresh pineapple or orange. 2 quarts (1/2 gallon) ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 63224,"Yellow Tomato Sauce 5 yellow beefsteak tomatoes, washed, core removed, a small \x\ cut on the bottom of each 3/4 cup extra-virgin olive oil 10 cloves garlic, peeled and sliced thin 3 large shallots, peeled and sliced 1/4 teaspoon red pepper flakes Kosher salt Freshly ground white pepper 1 tablespoon dried oregano 1 teaspoon granulated sugar 1 pound dry pasta, such as penne or cavatappi 1/3 cup rice wine vinegar 1/2 cup water 25 to 30 basil leaves, washed and dried Grated Parmesan, to taste Instructions: Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking. In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent. Meanwhile, remove the tomatoes from the ice bath, peel off and discard the skin from each. Place them on a flat surface, quarter them and scoop out the seeds and \jelly\ from each piece. Gather all the seeds in a strainer and push through the liquid that naturally surrounds the seeds. Discard the seeds. Reserve the liquid and tomato flesh. Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the water and simmer for 15 to 20 minutes. If there are still some hard pieces, add a little more water and cook for a few more minutes. Taste for seasoning. In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so none of the pieces stick to the bottom as they cook. Cook the pasta until \al dente, chewy but not hard or raw tasting, 8 to 10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later. Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning. Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the pasta liquid to thin it out. Taste for seasoning. Add the basil leaves and sprinkle with cheese, if desired. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 63225,"Potatoes and Leeks 4 small new potatoes 1 cup thinly sliced celery 1 cup sliced leeks 1 1/2 cups chicken stock Instructions: Peel and halve the potatoes. Place them in a baking dish. Scatter over the celery, leeks and a liberal sprinkling of black pepper. Cover with chicken stock, adding additional stock or water if necessary. Bake in a preheated 425 degree oven for about 30 minutes or until the potatoes are cooked through., basting occasionally and ading water if needed. Remove the pan from the oven and taste the sauce. Season with salt and pepper. If the sauce is watery, pour it into a suacepan and rapidly boil it down until it has the intensity of flavor you prefer. Serve with pork cutlet. Nape sauce over pork and vegetables ; Puree every 1 1/4 cups of leftover vegetable and stock mixture with 1/4 cup low fat yogurt. If you have less vegetables and stock, adjust the amount of yogurt acordingly. Add a pinch of cayenne pepper and salt to taste. chill before serving with a garnish of chopped chives for scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63226,"Pan-Fried Trout 1 1/2 cups bread crumbs 1 clove garlic, smashed 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons finely chopped fresh oregano leaves Pinch crushed red pepper flakes 3 lemons, juiced and 1 lemon, zested and reserved Kosher salt 1/2 cup Dijon mustard 4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on Extra-virgin olive oil Instructions: In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste. In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish. Preheat the oven to 250 degrees F. Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven. When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve. What a fishtale! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 63227,"Colorado Black Bear Cake 1 pound sugar 4 ounces cocoa 1 pound all purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 2 cups buttermilk 2 cups creme fraiche 8 ounces melted butter 6 eggs 3 cups fresh raspberries, plus more for garnish 2 cups milk 3 cups sugar 12 yolks 6 cups heavy cream 1 cup water 1/2 cup corn syrup 1 pound dark chocolate, melted 1 cup sugar 1/4 cup honey 3 ounces butter 1 cup toasted almonds 1 teaspoon baking soda Instructions: Raspberry Ice Cream:; Chocolate Glaze:; Almond Honey Brittle:; Preheat oven to 350 degrees F. Combine and sift all of the dry ingredients, whisk in the buttermilk and creme fraiche, then the butter and the eggs. Bake in a 10-inch cake pan for 30 minutes. Blend the raspberries and strain out all of the seeds. Bring the milk and sugar to a boil. Temper in the egg yolks. Remove from the heat and add the cream and raspberry puree. Spin according to ice cream machine directions.; Place the water and corn syrup in a pot and bring to a boil. Remove from the heat, add the chocolate and whisk until smooth.; Place the sugar and honey in a pot and cook until the sugar has all melted, once melted add in the butter on tablespoon at a time. Once the mixture caramelizes add the nuts and baking soda and stir. Transfer to a silpat and once cool chop into pieces To assemble the cake, place the cake sponge into the bottom of a ring mold and top with bits of the toffee and raspberry ice cream. Fill the ring mold with enough ice cream that only 1/4 to 1/2-inch is left at the top of the ring mold. It is preferable to allow this to set in the freezer overnight. Once set, pour the room temp chocolate glaze on top and fill the remaining 1/4 to 1/2-inch of the mold. You may decorate the cake by wrapping it in chocolate, or simply garnish with fresh raspberries. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Syrah, Zinfandel, Petite Sirah, Barolo]" 63228,"Tomato Carrot Sauce 2 tablespoons olive oil 1 small onion, finely chopped 1/4 pound carrots, finely sliced 1 clove garlic 2 cups plum tomatoes with their juices, chopped Salt and pepper Instructions: Heat olive oil. Add onion and carrots and saute for a couple of minutes. Add a bit of water, cover and simmer over low heat until vegetables are tender. Add the tomatoes, and simmer, covered for 15 minutes. Strain through a food mill or puree in a food processor and then pass sauce through a sieve to remove lumps. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 63229,"Chicken Paprikash Kosher salt 6 slices bacon, diced 1 medium onion, chopped 1 green bell pepper, chopped 1/4 cup all-purpose flour 2 tablespoons paprika 1/2 teaspoon dried marjoram 1 1/2 pounds skinless, boneless chicken thighs, cut in half 2 cups low-sodium chicken broth 8 ounces egg noodles 1/2 cup sour cream 2 tablespoons chopped fresh parsley Instructions: Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles. Photograph by Antonis Achilleos ","[Cabernet Sauvignon, Pinot Noir, Merlot, Barolo]" 63230,"Sheet Pan Pork with Broccoli 1 pork tenderloin (about 1 1/4 pounds) Kosher salt and freshly ground pepper 1/4 cup plus 1 tablespoon extra-virgin olive oil 3 cloves garlic (1 finely grated, 2 unpeeled) 1 teaspoon paprika 1/2 teaspoon dried oregano 8 jarred whole Peppadew peppers, plus 1 tablespoon brine 4 cups broccoli florets 1 15-ounce can chickpeas, drained and rinsed 2 tablespoons chopped fresh parsley Grated zest of 1 lemon, plus 1 teaspoon lemon juice Instructions: Preheat the broiler. Place the pork on a rimmed baking sheet; season generously with salt and pepper. Mix 1 tablespoon olive oil, the grated garlic, paprika, oregano and 1 teaspoon Peppadew brine in a bowl; rub all over the pork and set aside 5 minutes. Broil the pork until lightly browned, about 8 minutes. Meanwhile, toss the broccoli, chickpeas, Peppadews, whole garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Remove the pork from the oven and flip. Spread the broccoli mixture around the pork. Continue broiling until a thermometer inserted into the pork registers 145 degrees F and the broccoli is lightly charred, 6 to 9 more minutes. Transfer the pork to a cutting board and let rest 10 minutes. Squeeze the broiled garlic cloves from their skins; finely chop. Combine the garlic with the remaining 2 tablespoons olive oil and 2 teaspoons Peppadew brine, the parsley, lemon zest and juice and a pinch of salt in a small bowl. Slice the pork and serve with the broccoli mixture. Drizzle the herb sauce on the pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 63231,"Sunny's Bourbon Whipped Cream 1 cup heavy cream 1 tablespoon bourbon
1 tablespoon sugar
Instructions: Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold. ","[Bourbon Barrel Aged Chardonnay, Wheated Bourbon, Sweet Vermouth]" 63232,"Smashed Potato Salad 2 pounds small white potatoes 1 bunch scallions, sliced thinly on the bias 1 red onion, diced 3/4 to 1 cup mayonnaise 2 tablespoons cider vinegar Salt Freshly ground black pepper Instructions: In a saucepan, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender. Drain and place in a mixing bowl. Smash the potatoes with a potato masher. Add scallions, red onion, mayonnaise, and cider vinegar. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63233,"Salsa De Arbol 4 dried arbol chiles, stemmed 1 pound plum tomatoes, halved 1/2 white onion, chopped 1 clove garlic, minced 1 teaspoon dried oregano (preferably Mexican) Juice of 1/2 lime Pinch of sugar Kosher salt Fresh cilantro, for garnish Instructions: Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes. Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 63234,"Chicken Scallopine with Saffron Cream Sauce 2 tablespoons olive oil 1 pound chicken cutlets (scallopine) 2 shallots, sliced 1 clove garlic, minced 1/2 cup white wine 1 1/2 cups chicken broth 1/4 teaspoon saffron threads 1/2 cup heavy cream 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped fresh flat-leaf parsley Instructions: Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63235,"Grilled Fruit with Mango Cream 1 overripe mango 1/2 overripe banana 1 tablespoon honey 1 pineapple, sliced 1-inch thick 2 pears, cored and sliced 1/2-inch thick 2 apples, cored and sliced 1/2-inch thick 1 pint strawberries, halved 1 mango, peeled and sliced 6 ounces heavy cream, whipped 4 ounces sour cream 1 bunch mint Instructions: Whip together the overripe mango, banana and honey. Fold in the whipped cream and sour cream. Grill the pineapple, pears and apples until they start to turn brown. Turn. Add strawberries, and brown on the second side. Arrange a platter with the mango around the outside of the plate. Place the pineapple, pear, and apple in the center with the strawberries on top. Serve with the mango cream and garnish.
","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 63236,"Peanut Caramel Cake 2 1/2 cups all-purpose flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening 1 cup milk 3 eggs 1 1/2 teaspoons vanilla extract 1/4 cup peanut butter 10 caramel squares (recommended: Kraft brand) 1 1/2 tablespoons whipping cream 1/4 cup chopped peanuts 1 can caramel icing Chocolate Ganache, recipe follows Peanuts, to garnish 1 package almond bark or chocolate 1/2 pint whipping cream 1 tablespoon white corn syrup (recommended: Karo brand) Instructions: Preheat oven to 350 degrees F.
Grease and flour 2 (8-inch) round cake pans. Sift together dry ingredients including flour, sugar, baking powder, and salt. Add the shortening, milk, eggs, and vanilla. Beat mixture until smooth then add the peanut butter. In a microwave safe bowl, melt the caramel squares with whipping cream for about 1 minute. Add the caramel mixture to the batter and mix well. Pour the batter evenly into the pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto on a wire rack until completely cool.
Sprinkle chopped peanuts in between the layers and place on a freezer safe plate. Ice cake with caramel icing. Place in the freezer for 30 minutes. Place the cake back onto the wire rack with a cookie sheet underneath to catch the ganache. Pour the ganache over cake the cake, coating completely and allow to dry before placing on a serving plate. Garnish as desired while ganache is still wet. Melt almond bark or chocolate in a double boiler. Heat whipping cream in microwave for 45 seconds. Pour whipping cream and corn syrup into melted almond bark or chocolate until completely mixed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63237,"Pasta with Asparagus and Peas 1 pound penne rigate 1 bunch asparagus, cut into 2-inch pieces 2 cups fresh shelled peas 1 clove garlic, minced 1/4 cup loosely packed, freshly grated Parmesan 1 teaspoon olive oil 2 tablespoons fresh, chopped oregano Salt and freshly ground black pepper Instructions: Place penne in a large pot of rapidly boiling, salted water. When pasta is about 2 minutes from being done, add the asparagus and peas and cook for 2 to 3 minutes or until the pasta and asparagus are cooked. Reserve 1 cup of cooking liquid. Drain pasta and return to the pot. Place the pot over low heat. To the pasta and veggies, add only as much water as is necessary to create a nice \sauce. Cook for 1 minute, stirring constantly. Remove from the heat and add the garlic, cheese, olive oil, and oregano and toss to combine. Taste and season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63238,"Wok Flashed Salt and Pepper Shrimp with Lemon Basmati Rice 4 scallions, white part only, finely chopped 1 tablespoon canola oil 2 cups basmati rice, washed until water is clear 2 large slices ginger 2 lemons, zested 1 lemon, juiced 1 teaspoon salt Pinch ground white peppercorn 2 1/2 cups chicken stock, can substitute water 1 1/2 pounds large shrimps (U-15s), deveined, shell on 1/2 tablespoon ground black peppercorns 1 teaspoon ground white peppercorns 1/2 teaspoon ground Szechwan peppercorns 1 tablespoon fleur de sel 1/2 cup cornstarch 4 scallions, green part only finely chopped, white part reserved 1/4 cup canola oil Instructions: In a saucepan, saute white parts of the scallions and zest in oil. Add rice and ginger and saute for 3 minutes. Add zest, juice, salt, pepper, and chicken stock, cover and bring to boil. Turn down and simmer for 15 to 20 minutes. Pull off of heat and let stand for another 25 minutes with cover still on. Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. In a large bowl, mix peppercorns, salt, and cornstarch. Dredge shrimp in mixture. In a very hot wok, add oil and fry the shrimp quickly. Add the green parts of the scallions. Cook until shrimp are pink, 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 63239,"Pork Chops with Corn-Bacon Slaw 1/2 cup buttermilk 1/4 cup mayonnaise 2 tablespoons chopped fresh parsley 2 tablespoons apple cider vinegar 1 clove garlic, grated 1/4 teaspoon sugar Kosher salt and freshly ground pepper 4 center-cut bone-in pork chops (1/2 to 3/4 inch thick; 2 pounds) 4 slices bacon 2 ears of corn, kernels removed 4 cups shredded coleslaw mix 1 cup cherry tomatoes, halved Instructions: Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature. Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes. Combine the bacon, corn, coleslaw mix, tomatoes, 1/4 teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63240,"Croque Monsieur Pockets 1 cup grated Gruyere cheese (about 3 ounces) 1 cup deli-sliced ham, chopped (about 4 ounces) 2 teaspoons Dijon mustard 1/8 teaspoon freshly grated nutmeg Pinch of cayenne pepper Vegetable oil, for brushing All-purpose flour, for dusting 1 (11-ounce) tube refrigerated French bread dough 1 large egg Instructions: Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact. Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note). Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 63241,"Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon 4 baking potatoes (Idaho) 4 slices turkey bacon, chopped and cooked until crisp 1 cup light sour cream 1/2 cup shredded Cheddar, plus more for garnish Salt and freshly ground black pepper 2 tablespoons chopped fresh chives, as optional garnish 1 pound boneless and skinless chicken strips 1 tablespoon Dijon mustard 1/2 cup grated Parmesan 2 teaspoons olive oil 1 (8-ounce) can tomato sauce 1 tablespoon fresh lemon juice 1/2 teaspoon chili powder 1/2 teaspoon hot sauce 1/4 teaspoon ground black pepper Instructions: Preheat oven to 400 degrees F. Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out flesh, leaving a 1/4-inch shell and transfer flesh to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells and discard any remaining shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet (or refrigerate until ready to bake). Bake 20 minutes, until golden brown. If desired, top with chives before serving. To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat. Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through. Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 63242,"Unicorn Ice Cream Cake 1 pint vanilla ice cream 1 pint strawberry ice cream 1 pint raspberry sorbet 1 pint mango sorbet One 11-ounce loaf pound cake, cut into 1/2-inch cubes 1 cup colorful marshmallow cereal, such as Lucky Charms
1 cup mini pastel marshmallows 3 ounces white chocolate chips 1 tablespoon coconut oil
2 tablespoons purple sprinkles 2 cups cotton candy, for serving Instructions: Line an 8 1/2-inch metal bowl with plastic wrap, leaving a 4-inch overhang on all sides. Line 2 baking sheets with parchment. Put the bowl and baking sheets in the freezer until chilled. Have a bowl of warm water on the counter to warm the ice cream scoop for smoother scooping. Working quickly with a 1/4-cup scoop, make smooth scoops of the vanilla and strawberry ice cream and raspberry and mango sorbet, rinsing the scoop well between each pint to keep the colors distinct. Arrange the scoops on the chilled baking sheets flat-side down and freeze until hard, about 30 minutes.
Make the ice cream bomb: Line the chilled bowl with the ice cream and sorbet scoops, rounded sides facing the plastic lining, alternating colors and keeping the scoops distinct. Repeat with more scoops until the inside of the bowl is completely lined with ice cream and sorbet. Return the bowl to the freezer and freeze until firm, 30 to 45 minutes. Soften the remaining scoops slightly at room temperature, about 5 minutes. Place 1/2 cup of the cake cubes and 1/4 cup each of the marshmallow cereal and marshmallows in the bottom of the bowl. Fill with half of the softened scoops of ice cream and sorbet. Evenly spread another 1 cup cake and 1/4 cup each of the cereal and marshmallows over the ice cream and sorbet, then top with the remaining softened scoops, firmly pressing down to fill any holes. Top with the remaining cake, then wrap with the overhanging plastic wrap and freeze until set, about 1 hour.
To make the chocolate sauce, put the white chocolate and coconut oil in a microwave-safe bowl and heat, stirring every 30 seconds, until the chocolate is melted and smooth, 1 to 2 minutes.
Invert the bowl onto a serving platter, lift off the bowl and discard the plastic wrap. Drizzle the white chocolate sauce over the cake and immediately sprinkle with the sprinkles and remaining 1/2 cup cereal and marshmallows before the chocolate hardens. Decorate the bottom with a ring of cotton candy. Slice with a hot dry knife and serve immediately. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 63243,"\Greek Salad\ Penne Kosher salt 12 ounces penne pasta (preferably spinach-flavored) 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 yellow bell pepper, cut into 1/2-inch strips 1 15-ounce can chickpeas, drained and rinsed 4 cloves garlic, thinly sliced 1/4 teaspoon red pepper flakes 1/2 cup pitted kalamata olives, rinsed and chopped 5 cups baby arugula (about 3 ounces) 1 tablespoon fresh oregano Freshly ground pepper 3/4 cup crumbled feta cheese (about 3 ounces) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, garlic, red pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes. Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute. Remove from the heat and stir in the arugula and oregano until wilted. Season with salt and pepper. Top with the feta and drizzle with olive oil. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 63244,"Coca-Cola Rice 1-1/2 tbsp vegetable oil 2 cups long-grain white rice 1/2 tsp salt 3-1/2 cups Coca-Cola 1/4 cup raisins 3 tbsp sliced or slivered almonds, lightly toasted Instructions: Heat the oil in a large pot over medium-high heat for 1 minute. Add the rice and cook until it is opaque, about 2 minutes, stirring often. Add the salt to the cola and stir until dissolved (the salt helps to release some of the carbonation) and then add it to the rice. Bring to a boil, then reduce the heat to medium- low, cooking until the liquid has almost completely evaporated, about 15 minutes. Add the raisins and the almonds and reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 25 minutes. Uncover, fluff with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 63245,"Grilled Plum Salad 1 tablespoon honey 1 tablespoon champagne vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
3 plums, pitted and halved 1 tablespoon olive oil
Kosher salt
1 head radicchio, roughly chopped
2 Belgian endives, quartered and cored 1/3 cup crumbled feta cheese
1/4 cup salted roasted pistachios, chopped
Instructions: Preheat a grill or grill pan to medium high. For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside. For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges. Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63246,"Pumpkin-Gingersnap Pie 2 teaspoons pumpkin pie spice 1 (3 3/4-ounce) package cook-and-serve vanilla pudding 1 1/2 cups half-and-half 1/2 cup canned pumpkin 1/2 cup heavy cream 1 cup coarsely crushed gingersnaps 3/4 cup chopped pecans Graham cracker pie crust, recipe follows Gingersnap crumbs, for garnish Whipped cream, for garnish 1 1/2 cups (5 ounces) finely ground graham crackers 5 tablespoons unsalted butter, melted 1/3 cup sugar 3/4 teaspoon salt Instructions: In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature. Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream. Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan. Fill right away or chill up to 2 hours. ","[Chardonnay, Riesling, Sparkling Shiraz, Moscato]

" 63247,"Wild Mushroom Strudel 3 pounds cremini mushrooms, half quartered and half sliced 2 pounds oyster mushrooms, broken into smaller pieces
1/2 cup cream sherry
2 tablespoons vegetable oil
10 sprigs fresh thyme 5 sprigs fresh dill Salt and pepper
3 carrots, diced 2 bulbs fennel, diced
2 medium yellow onions, diced
1 head celery, diced
2 tablespoons vegetable oil
Two 8-ounce logs goat cheese
Salt and pepper
Nonstick cooking spray, for the pans Three 10-by-12-inch sheets frozen puff pastry dough, thawed 2 eggs, beaten 1/2 cup panko breadcrumbs
1 teaspoon dill weed Salt and pepper Instructions: For the mushrooms: Preheat oven to 350 degrees F. Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool. For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.) Mix mushrooms together with the veggies in a large bowl. Lay each sheet of pastry on a lined sheet pan. Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid. Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling. Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63248,"Sparkling Sangria Tradicional 1.5 oz. Stirrings Red Sangria Cocktail Mixer 1.5 oz. Moet & Chandon (or sparkling wine) 1 slice orange (optional) Instructions: Simply combine Stirrings Red Sangria Cocktail Mixer with Moet & Chandon (or sparkling wine) in a champagne glass. Garnish with a fresh sliced orange. ","[Prosecco, Cava, Brut Ros]" 63249,"Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo 3 tablespoons olive oil Salt and freshly ground black pepper 4 lamb shanks 2 stalks celery, coarsely chopped 2 carrots, coarsely chopped 1 large onion, coarsely chopped 2 cups Port wine 1 cup red wine 4 cups chicken stock or water Roasted Garlic, recipe follows Toasted Orzo Pasta, recipe follows Slow Roasted Tomatoes, recipe follows 2 heads garlic, tops removed 2 tablespoons olive oil 1 pound orzo 2 tablespoons unsalted butter 2 tablespoons olive oil 1 small onion, finely chopped 2 tablespoons cold unsalted butter 1 cup braising liquid from lamb shanks, recipe above 1/4 cup finely chopped fresh parsley leaves Salt and pepper 4 plum tomatoes, sliced in 1/2 vertically 1 tablespoon olive oil Salt and pepper Instructions: Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. Add the celery, carrots, and onions and cook until caramelized. Add the Port and red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo. Cook the sauce over high heat until liquid is reduced by half. Serve shanks with sauce, orzo, and tomatoes. Preheat oven to 200 degrees F. Place garlic heads in a small roasting dish and drizzle with olive oil. Roast for about 1 1/2 hours or until soft. Let cool before squeezing the pulp out. Bring 8 cups of water (or a combination of chicken stock and water) to a boil. Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown. In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the onion mixture. Add hot water to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with the cold butter and 1 cup of the braising liquid. Stir in parsley and season with salt and pepper, to taste. Preheat oven to 200 degrees F. In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper. Roast for 4 hours. Alternatively, use re-hydrated sun-dried tomatoes instead. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]" 63250,"Sauteed Peppers 2 tablespoons olive oil, divided 1 clove garlic, chopped 1 green cl, seeded and sliced 1 red bell pepper, seeded and julienned 1 orange bell pepper, seeded and julienned 1 yellow bell pepper, seeded and julienned 1/4 red onion, sliced Zest and juice of 1 lemon Kosher salt Instructions: In a saute pan, heat 1 tablespoon olive oil, and then sweat the garlic, and green chili over medium heat. Add the red, orange, and yellow peppers, and saute for 1 minute. Add the red onion, and lemon zest to the pan, and continue cooking until the peppers are slightly tender. Remove the pan from the heat, season with salt, to taste, and add the lemon juice. Drizzle with the remaining 1 tablespoon olive oil, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 63251,"Louisiana Hot Sauce Chicken Sandwich with Cajun Ranch Dressing 2/3 cup buttermilk 3 tablespoons hot sauce, such as Frank's 2 tablespoons honey 1 teaspoon ground cumin 1 teaspoon granulated garlic Juice of 1 lime Kosher salt and freshly ground pepper 8 boneless, skinless chicken thighs (1 1/2 pounds) 1 tablespoon canola oil 1/4 pound pepper jack cheese, thinly sliced 4 soft club rolls 8 leaves Bibb lettuce Cajun Ranch Dressing, recipe follows 1 cup good mayonnaise 1/4 cup buttermilk, shaken 3 tablespoons hot sauce, such as Frank's 1 tablespoon freshly squeezed lemon juice 1 tablespoon blackening seasoning 1 teaspoon Dijon mustard 1 teaspoon kosher salt 1/4 teaspoon cayenne powder 2 scallions, thinly sliced 1 celery stalk, finely diced 1 red bell pepper, finely diced 1 clove garlic, minced Instructions: In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing. In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.
","[Chardonnay, Zinfandel, Tempranillo, Garnacha]" 63252,"Drum Roll Mixed Salad with Dill Pickle Relish Dressing 1 head iceberg lettuce, core removed and lettuce chopped 1 small red onion, thinly sliced 2 vine ripe tomatoes, halved and thinly sliced 3 tablespoons ketchup 2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil 3 tablespoons dill pickle relish Salt and pepper Instructions: Combine lettuce, onions and tomatoes in a salad bowl. In a small bowl, combine ketchup and vinegar. Whisk in extra-virgin olive oil in a slow stream. Stir relish into dressing then pour dressing over salad and toss. Season the salad with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 63253,"Candy Bark 21 ounces finely chopped white, milk or dark chocolate 1 1/2 teaspoons vegetable oil 1 3/4 cup assorted candies, cut into 1-inch pieces Instructions: Line a baking sheet or pan with foil. Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes Add all but a few pieces of the candy and quickly stir to combine. Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated. Scatter the remaining candy on top. Set aside at room temperature until firm, about 2 hours. Remove from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 63254,"Kahlua Pig Spring Rolls 1 ounce carrots 1 ounce green beans 1 ounce celery 4 ounces cooked Kahlua pig, or roast pork Salt and pepper 1 egg 1 tablespoon water 1 ounce bean sprouts 4 pieces lumpia wrapper Pineapple Salsa, recipe follows 2 tablespoons diced ripe but firm papaya 1 Maui onion, diced 1 piece Hawaiian cl pepper, minced, or 1/4 teaspoon red chili flakes 4 mint leaves, chopped 1 teaspoon minced cilantro leaves 1 Maui pineapple, peeled, cored and small diced 1 tablespoon sweet Thai cl sauce 1 tablespoon sweet thick soy sauce 3 green onions, minced 2 tablespoons pineapple wine 1 tablespoon plum sauce Pinch black pepper Instructions: Julienne the carrots, green beans, and celery. Shred the Kahlua pig and season it with salt and pepper. Whisk together the egg and water to make the egg wash. Wrap all ingredients, including bean sprouts, in lumpia wrappers, using egg wash to seal. Preheat a deep fryer or a heavy pot halfway filled with oil to 360 degrees F. Deep-fry the rolls until golden brown on all sides. Remove to a paper towel lined plate to drain. Cut each roll in half on a slant. Serve with Pineapple Salsa. Mix all ingredients together in a bowl. Serve with Kahlua Spring Rolls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63255,"Baguette with Olive Butter and Radishes 1/4 cup pitted kalamata olives 4 tablespoons unsalted butter 1 teaspoon fresh thyme, plus more for topping 1/2 teaspoon anchovy paste 1/2 teaspoon grated lemon zest 14 to 16 baguette slices Thinly sliced radishes, for topping Instructions: Put the olives in a mini food processor and pulse until finely chopped. Add the butter, thyme, anchovy paste and lemon zest and process until almost smooth, scraping down the sides as needed. Spread the olive butter on the baguette slices and top with the radishes. Sprinkle with the chopped thyme.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63256,"Orange Chicken Stir-Fry 1 pound Tyson? Crispy Chicken Strips
Zest and juice of 1 large orange (? cup juice) 1 teaspoon cornstarch 1 tablespoon canola oil 4 scallions, thinly sliced, white and green parts separated 1 tablespoon soy sauce
1 teaspoon cider vinegar 2 tablespoons packed light brown sugar Instructions: Prepare the Crispy Chicken Strips according to package directions. Cut into 1-inch chunks. In a small bowl, whisk the orange zest and juice with the cornstarch. In a large skillet, heat the oil over medium heat. Add the scallion whites and cook, stirring, until just tender, about 1 minute. Add the soy sauce, vinegar, and sugar and cook, stirring, until the sugar dissolves, about 30 seconds. Stir in the orange juice mixture. Bring to a boil and boil for 15 seconds. Add the chicken and toss to coat. Top with scallion greens and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63257,"Daisy's Red Potatoes 2 pounds potatoes, peeled and cut into 1/2-inch slices 1/2 cup ketchup 1 tablespoon bacon grease 1 teaspoon salt Instructions: Place all ingredients in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer 45 minutes to 1 hour. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 63258,"Turkey Tetrazzini 1 1/2 cups chopped onions 1 pound white button mushrooms, ends trimmed, sliced 1 1/2 teaspoons Essence, recipe follows 1/2 cup chopped red bell peppers 1/2 teaspoon freshly chopped thyme leaves 7 tablespoons unsalted butter, divided 1 teaspoon minced garlic 1/4 cup all-purpose flour 1/4 cup dry white wine 2 cups chicken stock or low-sodium canned chicken broth 1 3/4 cups heavy cream 12 ounces wide egg noodles 1 pound cubed or bite-size shredded roast turkey 1 tablespoon freshly chopped parsley leaves 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1/3 cup freshly grated Parmesan 1 (5 1/2-ounce) bag potato chips, crushed 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: Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes. Preheat the oven to 375 degrees F. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside. When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately. Combine all ingredients thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63259,"Red Raspberry Goat Cheese Crostini 12 thin slices baguette (sliced on the bias) 4 ounces chevre 1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh parsley
Zest of 1/2 lemon plus 1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons honey
2 tablespoons balsamic vinegar
24 red raspberries (about 1 cup)
Instructions: Preheat the oven to 375 degrees F. Arrange the baguette slices on a foil-lined rimmed baking sheet. Bake until slightly dried out, about 6 minutes. Meanwhile, mix together the chevre, chives, parsley, lemon zest, a pinch of salt and a few grinds of pepper in a bowl until well combined. Stir in the lemon juice to loosen the mixture so it will be easier to pipe. Transfer the mixture to a resealable plastic bag and cut off the tip of one corner with scissors. Pipe the goat cheese mixture onto the crostini. Return the crostini to the oven and bake until warm, about 8 minutes. Meanwhile, whisk together the honey and balsamic in a small bowl. Place 2 raspberries on top of each crostini and transfer to a serving platter. Spoon a little of the balsamic mixture on each crostini and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 63260,"cl Lime Shrimp Marinade 1 pound sweet Georgia sustainable white shrimp, peeled and deveined 2 tablespoons olive oil 5 cloves garlic, smashed and finely chopped 1/2 jalapeno pepper, minced 1 1/2 tablespoons chopped chives/cilantro/Italian parsley leaves Squeeze of lime juice Ground black pepper Instructions: Combine the shrimp with the rest of the ingredients. Grill until just opaque. Serve immediately. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Albari?o]" 63261,"Duck Rillette 1 recipe Duck Confit, recipe follows 1/4 cup minced onions 1 tablespoon minced parsley 10 garlic cloves, reserved from the confit 1 tablespoon Cognac 1/2 stick (4 tablespoons) butter 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 2 tablespoons fat, reserved from the confit Instructions: Combine all of the ingredients, except fat, in the bowl of an electric mixer fitted with a dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat. Use immediately or place in an airtight container, drizzle some of the reserved fat over the top, and store in the refrigerator for up to 1 week ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 63262,"The Worst Christmas Cookie 2 cups all-purpose flour (see Cook's Note) 1/2 cup unsweetened natural cocoa powder (not Dutch processed) 1 1/4 teaspoons kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 sticks (1 cup) unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups roughly chopped semisweet chocolate (or chunks), about 6 ounces 1 1/2 cups pecan halves, broken into pieces 2/3 cup toffee bits Red, green and white sprinkles 1/3 to 1/2 cup red and green candy-coated chocolates, such as M&Ms Heaping 1/2 cup marshmallow crme Instructions: Arrange 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment. Whisk the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl until evenly combined. Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer over medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time and then the vanilla. Add the flour mixture and beat on low until mostly combined with some bits of unincorporated flour. Add the chocolate, pecans and toffee bits and briefly mix on low. Scoop 3 tablespoon-sized mounds of dough onto the prepared sheets about 3 inches apart (6 to 8 per sheet). Flatten slightly to about an inch thickness. Cover each top with sprinkles and dot with 4 to 5 candy-coated chocolates. Bake until the edges are just set, and the cookies are slightly puffed and dry on top, 12 to 13 minutes, rotating the pans and switching rack positions halfway through. Meanwhile, fill a small pastry bag or resealable plastic bag with the marshmallow crme and snip a very small hole at the tip. Let the cookies cool about 3 minutes on the baking sheets, then transfer to a rack to cool completely. While the cookies are still hot, pipe a thin squiggle of marshmallow crme on top and add a few more sprinkles. Let the pans cool completely and repeat with the remaining dough. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 63263,"Raspberry Sherbet with Raspberry Sauce 2 pounds fresh raspberries, or 1 1/2 pounds frozen unsweetened raspberries (2 packages, 3/4 pound each) and 1 1/2 cups fresh raspberries 2 cups seedless red or black-raspberry preserves 2 tablespoons raspberry brandy 2 tablespoons lemon juice 1/2 cup water Mint, edible flowers, or lemon peel, for decoration Chantilly (sweetened whipped cream), as an accompaniment Instructions: Reserve 1 1/2 cups of the fresh berries to fill the sherbet receptacles at serving time. Put the 1 1/2 pounds of fresh or defrosted frozen berries in the bowl of a food processor with the preserves, and process until liquefied, or push through a food mill fitted with the fine screen. Strain through a sieve to remove any remaining seeds. You should have about 3 1/2 cups of raspberry coulis or puree. Reserve 1 1/2 cups for the sauce, and add the brandy to this sauce. Refrigerate until serving time. Add the lemon juice and water to the remaining 2 cups to be used for the sherbet, and freeze, covered with plastic wrap, in a stainless-steel bowl for about 3 hours, until frozen but not too hard. Break the frozen sherbet into pieces with a spoon, and dump them into the bowl of a food processor. Emulsify in several batches or all together until the sherbet becomes creamy and lighter in color. It should not be processed much more than 30 seconds; by then, it will have liquefied a little. Return the puree to the stainless-steel bowl, cover, and put back in the freezer for a few hours. To make the sherbet receptacles, line six 1-cup glass bowls with plastic wrap, and spoon a sizable scoop of sherbet inside each. With a spoon, press on the center of each scoop to hollow it out, and push the sherbet up around the sides of the cup to create a \nest\ in the center. Fold the plastic-wrap edges over the sherbet, and place in the freezer for a few hours, until hard. (This can be done several days ahead). To serve: Remove the frozen sherbet receptacles from the freezer, and pull back the plastic wrap to expose the center. Fill each with about 1/4 cup fresh raspberries. Invert the sherbet cups carefully in the center of six dessert plates, and remove the plastic wrap. Pour the raspberry sauce around the cups, decorate with lemon peel, mint, or edible flowers, and serve. ","[Pinot Grigio, Moscato, Vinho Verde, Cava]" 63264,"Spiced Cocktail Nuts 1 teaspoon caraway seed 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2 tablespoons butter, cut into pieces 1/2 cup packaged, salted pumpkin seeds 1 cup walnut halves 1 cup whole almonds Instructions: Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes. Add butter bits and melt them. Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast. Remove to a serving dish. ","[Chardonnay, Riesling, Gewrztraminer]" 63265,"Pomegranate Gelatin Yogurt Parfaits 4 cups pomegranate juice One 1-ounce box (four .25-ounce envelopes) unflavored gelatin 1/2 cup pomegranate seeds
1/2 cup halved grapes
1 quart Greek yogurt
1 1/2 cups sliced strawberries
1 1/2 cups blueberries
Instructions: Heat 3 cups of the pomegranate juice in a small saucepan until hot. Add the remaining cup of pomegranate juice to a large bowl and sprinkle the gelatin packets over the juice. Let sit for 1 minute. Add in the hot juice and stir until the gelatin is completely dissolved. Pour the mixture into a 9-by-13-inch pan. Sprinkle with the pomegranate seeds and grapes and refrigerate until fully set, at least 3 hours or overnight. Put the Greek yogurt in a large bowl and whip with an electric mixer until fluffy. Cut the pomegranate gelatin into 1 1/2-inch cubes. Layer the gelatin, whipped yogurt, sliced strawberries and blueberries in 8 parfait or juice glasses. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63266,"Pecan-Crusted Pork Chops with Apples 1 cup Fisher? Pecan Halves, toasted and coarsely chopped 1/2 cup Panko breadcrumbs, toasted 4 Tbsp. unsalted butter, melted 2 tsp. grated lemon zest 1/4 tsp. kosher salt The pork chops: 1 Tbsp. vegetable oil 4 center-cut bone-in pork chops, preferably with the bone still attached, 1 to 1? inches thick 2 Granny Smith apples, cored, halved and cut into ?-inch thick slices 1 teaspoons honey 1 tsp. lemon juice Instructions:

1. Preheat the oven to 350 degrees F.
2. Nut Crust: Stir all ingredients together in a small bowl; set aside.
3. Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145 degrees F.
4. Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
5. Arrange the pork chops on a platter on top of the apples. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 63267,"Fried Egg Sandwich with Canadian Bacon and Mustard Greens 1 cup mayonnaise 1/2 cup freshly grated horseradish 1/2 cup Dijon or stoneground mustard White pepper to taste 1 bunch mustard greens 1/2 tablespoon unsalted butter Salt and white pepper to taste 18 slices Canadian bacon 12 slices Potato Bread (recipe above) 2 tomatoes, thinly sliced 1 tablespoon unsalted butter 6 eggs Instructions: In a mixing bowl, combine horseradish ingredients together and season to taste with pepper. Trim mustard greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch slices. Melt butter in a saute pan over high heat. Saute greens with salt and pepper just until wilted, about 2 to 3 minutes. Remove from pan and reserve. Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side. Assemble sandwiches: Toast 12 pieces of potato bread and spread 6 with Horseradish and Mustard and Mayonnaise. Cover the 6 coated pieces of toast with mustard greens, bacon, and thinly sliced tomatoes. Melt butter in a large skillet over moderate heat. Fry eggs until yolks are just set, about 1 minute per side. Set each egg atop a plain piece of toast. Place egg covered piece on top of tomato to form a sandwich. Slice in half and serve with cole slaw, olives and French fries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63268,"Mac and Cheese Stuffed Peppers 8 ounces macaroni 1 cup whole milk
1 tablespoon butter
1 1/2 cups grated pepper jack cheese 4 ounces processed cheese, diced
Pinch of kosher salt
Pinch of seasoning salt
Pinch of freshly ground black pepper
4 roasted and peeled poblano peppers (see Cook's Note) 1 cup sour cream 1/4 cup fresh cilantro, chopped
1 teaspoon toasted ground cumin
1/2 teaspoon kosher salt
2 limes, zested and juiced
Vegetable oil, for frying 2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
One 12-ounce bottle lager beer 4 large eggs, whisked
Instructions: For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain. Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce. Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside. For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside. For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F. Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed. When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63269,"Grilled Corn Salad with Marinated Shrimp 2 cloves garlic, smashed 3 chipotle peppers in adobo 1 lime, juiced 1 cup olive oil Cilantro leaves 1 pound shrimp, peeled and deveined Corn Salad, recipe follows 6 ears fresh corn, husked with silks removed 2 tablespoons canola oil Salt and freshly ground black pepper 2 cups halved cherry tomatoes 1 small red bell pepper, finely chopped 4 scallions, finely chopped 2 cups packed arugula leaves 1 lemon, juiced 4 tablespoons olive oil Neelys BBQ Dry Rub, recipe follows 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Instructions: Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender. Place the shrimp in a medium bowl, add the marinade and toss to coat. Cover the bowl with plastic wrap and marinate for 20 minutes. Preheat grill to medium-high. Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done. Transfer to serving plates and serve with the corn salad alongside. Preheat grill or broiler to medium heat. Rub corn with canola oil and season with salt and pepper. Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned. Remove from grill and allow to cool. Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste. Toss the salad with the dressing and serve at room temperature. Mix all ingredients in a bowl and stir until combined. Keep in an airtight container for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 63270,"Roasted Plum and Basil Trifle 3 pounds medium-size plums, quartered, pits removed 2 tablespoons packed light brown sugar 1/4 teaspoon freshly ground black pepper 3/4 cup fresh orange juice 1/4 cup fresh lemon juice 1 cup sugar 2 tablespoons grated orange zest 2 teaspoons grated lemon zest 6 large eggs 1/2 cup (1 stick) unsalted butter, cut into small pieces 1 cup water 1 cup sugar 3 cups packed fresh basil leaves, roughly chopped 1 (8-ounce) container mascarpone, room temperature 1/4 cup sugar 2 1/4 cups chilled heavy whipping cream, divided 2 teaspoons vanilla extract 1 (12-ounce) purchased pound cake, cut into 1-inch cubes 1 cup coarsely chopped hazelnuts, toasted Basil sprigs, for garnish Instructions: Roast plums: Preheat oven to 425 degrees F. In a large bowl combine plums with brown sugar and pepper. Transfer to a rimmed baking sheet. Roast until plums are soft and juice is bubbling, about 16 to 18 minutes. Remove from oven. Transfer plums and their juices to large bowl. Cool and chill in refrigerator. Make citrus curd: While plums roast, in a heavy large saucepan whisk the juices, 1 cup sugar, zests, and eggs in a heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until thickened. Force through a fine-mesh sieve into a wide shallow dish; cover surface with plastic wrap. Cool completely, stirring occasionally, about 30 minutes. Chill until completely cold (about 30 minutes). Make basil syrup: Combine the water, 1 cup sugar, and basil in a medium saucepan. Bring to boil, stirring until sugar dissolves. Cover and steep 15 minutes. Strain through a fine mesh sieve into a glass measuring cup. Cool completely in freezer until cold. For filling: In a large bowl, beat the mascarpone, 1/4 cup sugar, 1/4 cup whipping cream, and vanilla until smooth with electric hand mixer. In a stand mixer (with whisk attachment), beat the remaining 2 cups whipping cream until peaks form. Fold whipped cream into mascarpone mixture. Puree 1 cup of the roasted plums and 1/4 cup basil syrup in a blender or food processor. Transfer to medium bowl and stir in remaining roasted plums. Assembly: Arrange 1/3 of cake cubes in bottom of 3 1/2 quart glass trifle dish. Drizzle with 1/3 of remaining basil syrup. Spoon 1/3 of mascarpone filling over cake in dollops; spread to sides of dish. Spoon half of plum mixture over; spread to sides of dish. Spoon half of citrus curd over plum mixture in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 1/3 basil syrup, 1/3 of mascarpone filling, and remaining plum mixture, then remaining cake cubes, basil syrup, and remaining citrus curd. Spread remaining mascarpone filling over. Cover and chill at least 1 hour. Serve sprinkled with nuts and garnished with basil sprigs. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 63271,"Buffalo Chicken Dip 1 cup sour cream 1/2 cup finely crumbled blue cheese (about 2 1/2 ounces) 1/2 cup mild hot sauce, such as Frank's 1/4 cup whole milk Two 8-ounce packages cream cheese, at room temperature 2 cups chopped cooked chicken (from about 1/2 rotisserie chicken) 1 medium carrot, finely chopped (about 1/2 cup), plus carrot sticks, for serving 2 stalks celery, finely chopped (about 1/2 cup), plus celery sticks, for serving 1 tablespoon finely chopped flat-leaf parsley Tortilla chips, for serving Instructions: Preheat the oven to 375 degrees F. Combine the sour cream, blue cheese, hot sauce, milk and cream cheese in a food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the chicken. Scoop the chicken mixture into an 8-inch square baking dish and smooth the top. Bake until the mixture is warmed through and barely beginning to brown at the edges, 25 to 30 minutes. Transfer the dip to a rack and let cool for 5 minutes. Scatter the carrots and celery over the top, then sprinkle with the parsley. Serve warm with tortilla chips, celery and carrots, for dipping. ","[Zinfandel, Cabernet Sauvignon, Malbec, Shiraz]" 63272,"Pickled Beet Salad 2 pounds medium fresh beets, about 2 bunches with tops 1 medium red, halved and sliced 1/3 cup sugar 1 cup white wine, tarragon, or cider vinegar 1/3 cup water 2 teaspoons kosher salt Instructions: Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain. When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion. In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 63273,"Creamy Tomato and Pepper Dip 1/4 cup mayonnaise 1/4 cup packed fresh tarragon leaves 2 small, ripe tomatoes, stemmed and roughly chopped 1 small red bell pepper, stemmed, seeded and roughly chopped 1 garlic clove Kosher salt Assorted cut up vegetables, for serving Instructions: Put the mayonnaise, tarragon, tomatoes, pepper, garlic and 1/2 teaspoon of salt in a blender or food processor and blend or pulse until creamy and smooth. Serve with assorted vegetables for dipping. The dip will keep in the refrigerator in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63274,"Cinnamon Chipotle Honey Glazed Antelope on Whisky Braised Greens 3/4 cup pureed chipotles in adobo, (1 can) 2 tablespoons honey 1 tablespoon ground cinnamon 1 teaspoon toasted ground cumin 1/2 teaspoon balsamic vinegar 1/2 tablespoons brown sugar 4 large antelope or venison rib chops 3 tablespoons unsalted butter 2 shallots, minced 2 large leeks, white parts only, washed and thinly sliced 4 cups cleaned and coarsely chopped Swiss chard leaves without veins 2 cups washed baby spinach 3/4 cup good-quality bourbon Salt and freshly ground black pepper Instructions: TO PREPARE THE RIB CHOPS: Preheat the grill to medium. Combine the ingredients for the glaze and mix well. Grill the chops, brushing well with glaze, for about 6 minutes on each side. You can also roast the chops in a preheated 425 degree oven for 10 to 12 minutes, brushing often with glaze, to an internal temperature of about 130 degrees for medium rare, which is suggested. TO PREPARE THE GREENS: Melt the butter in a large saute pan over medium heat. Add the shallots and leeks and cook gently for 10 minutes without browning. Add the chard and spinach, cover, and steam for 2 minutes. Uncover, stir well, and cook off the moisture. Deglaze over high heat with bourbon. Season with salt and pepper and serve with grilled chops. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 63275,"Sausage with Creamy Polenta and Tomato Sauce 1 bunch broccoli rabe 2 pounds pork shoulder, cut into 1-inch chunks
4 cloves garlic, smashed and chopped
1 tablespoon kosher salt
1/2 tablespoon fennel pollen
1/2 tablespoon fennel seed
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan Sausage casings, for stuffing
2 cups whole milk Kosher salt 1 cup quick-cooking polenta 1/2 cup grated Parmesan 1/4 cup mascarpone 4 large cloves garlic, minced 1/4 cup olive oil Two 28-ounce cans diced tomatoes 1 teaspoon crushed red pepper 5 basil leaves, cut into chiffonade
Kosher salt Instructions: For the sausage: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the broccoli rabe to the pot and cook for a few minutes. Drain and immediately transfer to the ice bath; let cool. Remove and pat dry, then chop finely. Set aside. Run the pork shoulder through a meat grinder, first using the medium grinder-plate, and then using the small grinder-plate. Transfer the ground pork to a large mixing bowl. Add the garlic, broccoli rabe, salt, fennel pollen, fennel seeds, red pepper and Parmesan. Mix well. Using a sausage stuffer, stuff the sausage mixture into casings, and twist into links. Cut the links to separate the sausages. Bring a pot of water to a boil. Place the sausage links into the pot, making sure they're submerged. Turn down the heat and simmer the sausages until cooked through, about 10 minutes. Remove and dry on paper towels. Set aside. For the polenta: In a medium saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? Taste it! When the liquid has reached a boil, slowly whisk in the polenta in small sprinkles. Once all the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone. Keep warm. For the tomato sauce: In a medium pot, combine the garlic, olive oil, tomatoes, 1 cup water, red pepper, basil and some salt. Bring to boil, lower heat, and simmer for 5 minutes. To serve, spoon a pool of polenta onto a plate, add a ladle of tomato sauce, and top with a sausage. ","[Barolo, Barbaresco, Chianti, Dolcetto]

" 63276,"Peanut Butter Wafers 4 cups wheat flour 1/2 cup cornmeal 1 medium egg 1 1/4 cups chopped nuts 1 teaspoon vanilla 1 to 1 1/2 cups water 3 cups unsweetened carob chips 4 tablespoons vegetable oil Instructions: Preheat oven to 375 degrees. Combine all ingredients and knead by hand. Roll into 3/4-inch patty. Cut out wafers with a small round cutter. Or you can form small balls and flatten by hand. Bake for approximately 45 to 50 minutes or until brown on a baking sheet sprayed with a non-stick cooking spray. Cool on a rack. Store in a sealed container. For an extra treat, dip cookies in skim milk and feed to dog. In a double boiler melt carob chips and oil together until smooth. After dipping wafers garnish with chopped coconut or chopped peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 63277,"Pumpkin Spice Cake 1 cup (2 sticks) unsalted butter, plus more for greasing the pan 3 cups all-purpose flour, plus more for dusting the pan 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon ground allspice 1/2 teaspoon salt 1 cup packed dark brown sugar 1 cup granulated sugar 3 large eggs 2 teaspoons vanilla extract One 15-ounce can pure pumpkin puree (not pumpkin pie mix) 1/2 cup finely chopped crystallized ginger 1/2 cup confectioners' sugar 3 tablespoons heavy cream Instructions: Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan. Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer. Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl. Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger. Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter. Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63278,"Lychee Saketini Blush Crushed ice 2 shots vanilla-flavored vodka 2 shots sake 2 tablespoons lychee syrup Splash grenadine 2 lychee nuts, for garnish Instructions: Chill 2 martini glasses. Fill a martini shaker with ice and add vodka, sake, lychee syrup, and grenadine. Shake to combine. Strain into the chilled glasses and garnish with a lychee nut dropped in each glass. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 63279,"Walnut-Cardamom Crescents 1 cup walnuts 1 1/2 cups all-purpose flour 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cardamom 1/4 teaspoon salt Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Bake on the lower rack until toasted, 10 to 12 minutes; let cool completely. Pulse the nuts in a food processor until finely ground. Add the flour and pulse to combine; set aside. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 4 minutes. Add 1/2 cup confectioners' sugar, the vanilla, cardamom and salt; beat until combined. Reduce the mixer speed to low and beat in the walnut-flour mixture until just incorporated. Cover the dough and refrigerate until slightly firm, about 30 minutes. Place the remaining 1 cup confectioners' sugar in a shallow bowl; set aside. Shape tablespoonfuls of dough into thin crescents and arrange 1 inch apart on 2 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are golden on the bottom, 20 to 25 minutes. Let cool 5 minutes on the pans, then carefully transfer to the bowl of confectioners? sugar and gently roll to coat. Transfer to a rack to cool completely, then reroll in the confectioners? sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63280,"Brunch Breads 3 (1/4 ounce/7 gram) sachets dried yeast 2.2 pounds (1 kilogram) bread flour, plus extra flour, for dusting. Just over 1 pint tepid water (625 milliliters) 2 level tablespoons sea salt 1 ounce (30 grams) sugar 10 slices Parma ham 8 large organic eggs, boiled for 8 minutes and shelled 14 ounces (400 grams) cheese (a mix of Cheddar, Parmesan, Fontina, mozzarella, or any leftovers that need to be used up), grated 2 handfuls fresh basil Sun-dried tomatoes Extra-virgin olive oil Sea salt and freshly ground black pepper Chopped fresh rosemary leaves 1 jar chocolate spread Chopped toasted hazelnuts 2 bananas, sliced Instructions: Basic Bread Mix: Mix all the ingredients together and knead into a dough. Cut the dough in half. Roll one piece of dough out into a long rectangular shape about 1/2 inch (1 centimeter) thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches wide. Savory: Along the middle of the first piece of rolled out dough, lay out your Parma ham, eggs, cheese, basil, and tomatoes. Drizzle with olive oil and season with salt and freshly ground black pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape. Bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut shaped bread. Brush on olive oil and sprinkle the loaf with a little sea salt and rosemary. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes. Place in a preheated 400 degrees F (200 degrees C) oven until golden, about 35 minutes. Sweet: On the second piece of the rolled out dough use a palette knife to cover the surface with chocolate spread. Sprinkle some toasted chopped hazelnuts and the sliced banana onto the dough. Roll up into a cannelloni shape and then roll the long snake shape inside itself to form a snail shape. Sprinkle with chopped hazelnuts. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes. Bake in a preheated 400 degrees F (200 degrees C) for 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63281,"Rapid Rolls 3 (.25-ounce) packets active dry yeast 1 3/4 cups warm water 1/2 cup honey 1/2 cup melted butter, plus more for brushing 2 teaspoons salt, plus more for sprinkling 2 large eggs, beaten 4 to 6 cups flour, plus more if needed Rapid Rolls Variations, recipes follow Instructions: Preheat the oven to 400 degrees F. In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.
Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
Per serving (1 roll): Calories 147; Total Fat 4 grams; Saturated Fat 2.5 grams; Protein 3 grams; Total Carbohydrate 24 grams; Sugar: 6 grams; Fiber 1 gram; Cholesterol 26 milligrams; Sodium 168 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63282,"Basic Ravioli with a Butter-Sage Sauce 3 cups ricotta 3/4 cup grated Parmigiano 3 eggs Kosher salt 1 recipe Chef Annes All-purpose Pasta Dough, recipe follows Semolina, for dusting 2 sticks unsalted butter 1 to 1 1/2 cups chicken stock 12 leaves fresh sage, torn Kosher salt 1 pound all-purpose flour 4 whole eggs, plus 1 yolk 1/4 cup extra-virgin olive oil Kosher salt 1 to 2 tablespoons water or more if needed Instructions: For the filling: Add the ricotta, Parmigiano and eggs and sprinkle with salt in a bowl. Adjust seasoning if needed. Put the filling in a pastry bag and reserve. For the pasta: Set the pasta roller on the widest setting (#1). Start with half the pasta dough; keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness. To assemble the ravioli: Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use. To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. Shake the pan to incorporate the butter and stock, and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock. Add the sage and season with salt. Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil, shaking frequently to be sure that the ravioli don'(TM)t stick to the bottom of the pan. Transfer the ravioli to a serving platter. Mangia Bene! Put the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water. Using a fork, beat the eggs together with the olive oil, salt and water. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate. Roll and cut the pasta into desired shape. How smooth and supple! ","[Barolo, Barbaresco, Dolcetto, Gaja]" 63283,"Gateau de Sirop Cinnamon-sugar mixture in shaker Powdered sugar in shaker 1/3 cup plus 1 tablespoon solid vegetable shortening, in all 1/3 cup sugar 1/3 cup Steen's Pure Cane Syrup 1/3 cup boiling water 1 egg, beaten 1/2 teaspoon baking powder 3/4 teaspoon ground cinnamon 1 teaspoon salt 1 1/2 cups flour 3/4 teaspoon grated nutmeg 1/2 teaspoon baking soda Sugar-cinnamon topping: 1/3 cup light brown sugar 2 teaspoons cinnamon 3 tablespoons flour 3 tablespoons solid vegetable shortening 1/3 cup roasted pecan pieces Whipped cream in pastry bag with star tip Fresh mint sprigs Instructions: Preheat oven to 350 degrees. Grease a 9-inch cake pan with 1 tablespoon of shortening. In a mixing bowl, cream 1/3 cup of shortening, sugar and syrup together. Add the water and mix well. Mix in the egg. Add the baking powder, cinnamon, salt, flour, nutmeg, and baking soda, beating until smooth. Pour the batter into the prepared pan and bake for about 35 minutes or until the cake sets. For the topping: In a mixing bowl, combine the sugar, cinnamon, flour, shortening, and pecans together, mix well. Spread the topping evenly over the baked cake and return to the oven. Bake for 20 minutes, or until the topping melts. Remove from the oven and serve warm. Garnish with whipped cream, mint, cinnamon-sugar mixture, and powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63284,"Delmonico Steaks with Balsamic Onions and Steak Sauce 4 (1-inch) Delmonico steaks, 8 to 10 ounces each 2 teaspoons extra- virgin olive oil Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and pepper 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 large yellow skinned onions, thinly sliced 1/4 cup balsamic vinegar, eyeball it 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan 2 cloves garlic, chopped 1 small white boiling onion, chopped 1/4 cup dry cooking sherry, eyeball it 1 cup canned tomato sauce, 8 ounces 1 tablespoon Worcestershire sauce, eyeball it Black pepper Instructions: Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest. Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes. Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper. To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 63285,"Savory and Sweet Short Pastry 1 cup/4 1/2oz/125g all-purpose flour 1 cup plus 1 tbsp/4 1/2oz/125g cake flour 9 tbsp/4 1/2oz/125g cold butter, cubed 2 egg yolks Large pinch of salt 1 to 4 tbsp water, if needed 1 cup/4 1/2oz/125g all-purpose flour 1 cup plus 1 tbsp/4 1/2oz/125g cake flour 9 tbsp/4 1/2oz/125g cold butter, cubed 2 egg yolks 2 tbsp superfine sugar Large pinch of salt 1 to 4 tbsp light cream or milk, if needed Instructions: Put the flour and butter in a food processor and blitz to bread crumbs. If using your hands, rub the butter and flour together until the mixture resembles fine bread crumbs. Add the egg yolks (and if making sweet pastry, the sugar) and a pinch of salt and stir together with a knife. Squidge the mixture together into a ball. If the pastry feels very dry add the water (or if making sweet pastry, the cream or milk), but try and get by without for a more tender pastry. Once the pastry is all squidged together, pop it in the refrigerator to rest for 30 minutes. After 30 minutes, remove it from the refrigerator and let it warm up a little (if you use it straight from the refrigerator and try to roll it out, the pastry will just be a hopeless crumbly mess). Roll the pastry out on a lightly floured board and use as required. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63286,"Italian Sliced Chicken and Pork Hoagie 1 pork tenderloin, trimmed 3 skinless, boneless chicken breasts (1 1/4 to 1 1/3 pounds) EVOO, for drizzling Montreal Grill Steak Seasoning Salt and freshly ground pepper 1 cup drained giardiniera Four 10-to-12-inch white Italian sub rolls Sliced provolone Chopped romaine lettuce Sliced tomato Thinly sliced red onion Hoagie Dressing, recipe follows 3 tablespoons red wine vinegar 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh flat-leaf parsley 2 teaspoons finely chopped fresh thyme 1 rounded teaspoon superfine sugar 1 large clove garlic, grated 1 shallot, minced or 3 tablespoons grated red onion 1/2 small Fresno cl pepper, finely chopped Juice of 1/2 lemon 1/2 cup EVOO 1 rounded tablespoon Dijon mustard Salt and freshly ground pepper Instructions: Preheat the oven to 500 degrees F. Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle. Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle. Pulse the giardiniera in a food processor until finely chopped. Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing. In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, cl pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 63287,"Cardamom Fennel Brownies 10 ounces butter, plus more for pan 1 1/2 cups all-purpose flour, plus more for pan 16 ounces dark chocolate 6 eggs 1 cup sugar 1 tablespoon fennel powder 1 teaspoon cardamom seeds 1/2 teaspoon fennel seeds 1/2 teaspoon smoked paprika 1/2 teaspoon salt About 1 pound/500 g white chocolate 1 1/2 cups 35-percent whipping cream 1 teaspoon ground cardamom Instructions: For the brownies: Preheat the oven to 325 degrees F and grease and flour a 9-by-13-inch baking dish.
Place the chocolate and butter in the top of a double boiler and melt over low heat. Let cool slightly. Beat the eggs and sugar together until thick and pale yellow in color. Add the cooled chocolate mixture and stir well to combine. Sift in the flour, fennel powder, cardamom seeds, fennel seeds, smoked paprika and salt, and stir well until completely combined. Pour into the prepared pan and bake until an inserted toothpick comes out clean, about 30 minutes. Let cool.
For the ganache: Chop the white chocolate and place into a heatproof bowl. Place the cream and ground cardamom in a small saucepan over medium heat. Bring to a boil. Pour the hot cream over the white chocolate. Let sit for 30 seconds, and then stir until it is very smooth. Pour the ganache over the brownies and let cool completely until the ganache is set. Cut into squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63288,"Portuguese Rice 1/4 cup olive oil 1 1/2 cups finely chopped onion 2 teaspoons minced garlic 1 1/2 teaspoons salt 1/8 to 1/4 teaspoon crushed red pepper flakes 1 bay leaf 1 1/2 cups chopped tomatoes 2 1/4 cups water 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh cilantro leaves 1 1/2 cups long-grain white rice Instructions: In a 4-quart medium saucepan heat the oil over high heat until hot. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water, parsley and cilantro and bring to a boil. Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid is dissolved and the rice is tender. Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately. ","[Vinho Verde, Tempranillo, Garnacha, Dolcetto]" 63289,"Williamsburg Wrapples 2 1/2 cups (360 g) all-purpose flour 1 teaspoon kosher salt 3 tablespoons granulated sugar 18 tablespoons (2 1/4 sticks; 255 g) unsalted butter, frozen and cut into small cubes 6 to 8 tablespoons (90 to 120 ml) ice water 3 large firm-tart apples, (about 1 1/2 pounds total; see Cook's Note), peeled, cored, and cut into very thin (about 1/8-inch-thick) slices 1/2 cup (105 g) granulated sugar 2 tablespoons fresh lemon juice 1/2 teaspoon freshly grated lemon zest 2 teaspoons ground cinnamon 1 cup (120 g) confectioners' sugar Instructions: First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. Sprinkle the butter cubes on top and use your fingers to work them in by rubbing your thumb against your fingertips, smearing the butter as you do. Stop when the mixture looks like wet sand with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt). Sprinkle 1/4 cup ice water on top and stir with a fork until the dough just begins to come together. If needed, add more ice water, one tablespoon at a time. Turn the dough out onto a lightly floured surface and knead just until smooth-three times should do it. Gather the dough into a ball, then divide in half and press each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, in a medium bowl, combine apple slices, sugar, lemon juice and zest, and cinnamon. Stir well, then let sit at room temperature until the dough is chilled.
Preheat the oven to 400 degrees F and set a rack to the middle position. Remove the first disk of dough from the refrigerator. On a floured surface, roll out into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes). Cut the dough from top to bottom into four strips, each about 4 inches wide.
Now, roll up the wrapples. You're basically making a jelly roll, only with apples as the filling. Lay four apple slices on the pastry about 4 inches from the bottom of the first strip. Overlap them like shingles. Use your bench scraper to help you fold the bottom 4 inches of dough up over the apples. Layer a few more apple slices just above the seam, then fold the dough over those slices, creating a roll. Repeat once more until you reach the top of the strip. Press the seam to seal the packet, then refrigerate uncovered. Repeat with remaining strips, then repeat with second disk of dough. You should have eight packets in all.
Arrange the packets on an ungreased baking sheet, put them in the oven, and immediately reduce the heat to 350 degrees F. Bake until golden brown, 30 to 35 minutes. Meanwhile, combine the confectioners' sugar with 2 tablespoons water and stir until smooth. Remove the wrapples from the oven, transfer to a wire cooling rack set over a baking sheet, cool to room temperature, and drizzle with the sugar glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63290,"Crunchy Lettuce Taco Salad with Shrimp 1/3 cup salted pepitas (green pumpkin seeds) 3 tablespoons vegetable oil, plus more for frying 2 8-inch flour tortillas, cut into 1/4-inch strips Kosher salt and freshly ground pepper 1/2 cup Mexican crema or sour cream 1/2 cup grated Cotija cheese (about 2 ounces), plus more for topping 1/2 cup fresh cilantro Juice of 1 lime 1 clove garlic 2 romaine lettuce hearts, roughly chopped (about 10 cups) 1/2 cup pickled jalapenos with vegetables, drained and chopped 20 cooked medium shrimp (about 12 ounces) Instructions: Toast the pepitas in a medium dry skillet over medium-high heat, stirring occasionally, 3 minutes. Transfer to a small bowl; set aside. Heat 1/4 inch of vegetable oil in the skillet over medium-high heat. Working in batches, add the tortilla strips and fry, turning as needed, until golden, about 2 minutes. Transfer to a paper towel?lined plate; season with salt and pepper. Let cool, then break each strip in half. Make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 tablespoons vegetable oil, the lime juice and garlic in a food processor; pulse until smooth, adding 1 to 2 tablespoons water if needed to loosen. Season with salt and pepper. Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro and half of the tortilla strips. Season with salt and pepper and toss to coat. Top each serving of salad with the remaining tortilla strips and more cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63291,"Hot Legs with Spicy-Ranch Sauce 1 packet hot taco seasoning 3 tablespoons canola oil 2 tablespoons red wine vinegar 2 teaspoons hot pepper sauce, divided (recommended: Tabasco) 4 pounds chicken drumettes 1 cup ranch salad dressing Celery sticks Instructions: In a large bowl, combine taco seasoning, canola oil, red wine vinegar, and 1 teaspoon hot sauce. Add drumettes and toss to combine. In a small bowl, combine ranch dressing and 1 teaspoon hot sauce. Set aside. Preheat grill. Grill drumettes for about 10 to 15 minutes total, turning occasionally. Serve with spicy ranch dressing and celery sticks. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 63292,"Frozen Fruit Smoothies 1 frozen banana, peeled and sliced 2 cups frozen strawberries, raspberries, or cherries 1 cup milk 1/2 cup plain or vanilla yogurt 1/2 cup freshly squeezed orange juice 2 to 3 tablespoons honey or to taste Instructions: Put all the ingredients in a blender and process until smooth. Pour into glasses and serve. Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 63293,"Chicken Milanese 4 ounces chicken breast Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 egg, beaten 1/2 cup panko breadcrumbs 3 ounces grapeseed oil
1 tablespoon butter
2 slices tomato 1 cup arugula
2 tablespoons grated Parmesan
1 tablespoon olive oil
1 tablespoon minced onions 1 lemon, juiced Instructions: Lightly pound the chicken with a meat tenderizer until even and thin. Lightly sprinkle the chicken with salt and pepper. Dredge the chicken in the flour. Dip the chicken in the egg, and then coat with the panko. Heat the grapeseed oil and butter and pan-fry the chicken until golden and cooked through, 6 to 8 minutes. Remove the chicken to a serving plate to rest for 3 minutes. Place the tomatoes on top of the chicken and season with salt and pepper. In a bowl, toss the arugula, Parmesan, olive oil, onions and lemon juice. Season with salt and pepper. Place the salad on top of the tomatoes and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 63294,"Herby Spinach and Mushroom Baked Ziti Kosher salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil plus 1 cup chopped fresh basil 1 cup chopped fresh flat-leaf parsley 1 pound cremini mushrooms, sliced 6 cups baby spinach 1 pound dried ziti 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the spinach and cook, stirring, until just wilted. Transfer to a large bowl. Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, half of both the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 63295,"Loki 5 fresh sage leaves Shaved ice 2 ounces Green Tea-Infused Vodka, recipe follows 3/4 ounce fresh lemon juice 3/4 ounce Honey Peach Syrup, recipe follows 2 dashes bitters (recommended: Angostura) Ice cubes, for shaking Splash club soda 1 bar spoon fresh mashed peaches, for garnish 1/2 cup honey 1/2 cup fresh peach juice 1 bottle vodka (recommended: Haute Vodka) 5 bags green tea (recommended: Bigelow) Instructions: Place 1 fresh sage leaf into a small mason jar and press gently - do not muddle. Top with shaved ice.
Pour the Green Tea-Infused Vodka, lemon juice, Honey Peach Syrup and bitters into a metal cocktail shaker and fill with ice cubes. Top with the cap, seal and shake vigorously. Add more shaved ice and 3 more sage leaves to the mason jar. Strain the vodka mixture into the jar. Top with more shaved ice and stir slowly. Top with club soda just to the neck of the jar. Top with more shaved ice and garnish with mashed fresh peaches and the remaining sage leaf. In small saucepan, combine the honey and fresh peach juice. Boil until thoroughly combined. Cool, bottle and store until ready to use. Pour the vodka into a 32-ounce mason jar. Place the tea bags into the jar and seal. Put the mason jar in a cold, dark cupboard for 2 hours. Remove the tea bags. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63296,"Mortadella Dumplings Dumplings: 8 ounces mortadella, cut into 1-inch chunks 8 ounces ground pork 1 tablespoon cornstarch 1 tablespoon mirin 1 tablespoon sesame oil, plus more to cook with 1 tablespoon shaoxing wine or sake 1 tablespoon soy sauce Kosher salt and freshly ground black pepper 1/2 cup finely diced cabbage 1/4 cup finely diced Spanish onion 1 tablespoon grated ginger 3 cloves garlic, grated 3 scallions, finely diced 1 package dumpling or wonton wrappers, defrosted and covered with damp paper towel Dipping Sauce: 1/4 cup soy sauce 1 tablespoon balsamic vinegar 1 tablespoon chili flakes Instructions: For the dumplings: Pulse the mortadella in a food processor until finely chopped. Place the mortadella and ground pork in a large mixing bowl. Add the cornstarch, mirin, sesame oil, shaoxing wine and soy sauce, and sprinkle with salt and pepper. Mix and incorporate well by hand. Add the cabbage, onions, ginger, garlic and scallions to the pork mixture and knead well by hand. Cover the bowl and refrigerate for 20 to 30 minutes to let the flavors meld. Fill a small bowl with warm water. To form dumplings, place a tablespoon of the filling inside each dumpling wrapper. Wet the outer edge with the warm water and seal tightly by forming pleats along one side. Continue until all the filling is used and formed into dumplings. Heat 1 tablespoon of sesame oil in a nonstick skillet over medium-high heat and place some dumplings in the skillet without crowding. After 30 seconds, add hot water to the skillet to cover the dumplings about a quarter of the way up. Cover the skillet, turn the heat down to medium and let the dumplings steam. Remove the lid after the water is mostly evaporated, 5 to 6 minutes. When the skillet is dry, add an additional tablespoon of sesame oil, turn the heat back to medium-high and let the bottom of the dumplings get crispy and brown. Repeat with remaining dumplings. For the dipping sauce: Mix together the soy sauce, balsamic vinegar and chili flakes. Serve with the dumplings. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 63297,"Cranberry Spritzer 12 ice cubes 2 1/2 cups of seltzer 2 cups 100% cranberry juice 2 tablespoons honey 1 orange, thinly sliced Instructions: Place ice cubes into pitcher. Add seltzer. Add 2 cups of cranberry juice to a large pitcher. Mix in 2 tablespoons of honey. Add orange slices and stir to combine. Nutrition Info (per serving): Calories: 100; Fat: 0 grams; Saturated Fat: 0 grams; Protein: 0 grams; Carbohydrate: 26 grams; Sodium: 39 milligrams; Cholesterol: 0 milligrams; Fiber: 0 grams ","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 63298,"Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots 1 (3 ounce) chicken breast 1 egg yolk 1 whole egg 1/4 cup heavy cream 1 bunch parsley Salt and pepper to taste 4 (6 ounce) veal medallions 4 thinly sliced pieces of prosciutto 2 bunches watercress 1/2 cup heavy cream Salt and pepper to taste 2 large carrots 1 teaspoon butter Salt and pepper to taste 1 cup veal stock 1 tablespoon heavy cream 1/4 teaspoon butter Instructions: Prepare the mousse: Place chicken in a food processor with egg yolk, whole egg and cream. Puree until smooth. Add parsley, salt and pepper and pulse until parsley is incorporated. Mousse should not be too uniformly green but speckled with parsley. Place a piece of plastic wrap on a work surface. Put 1/8 of the mousse mixture in a circle the diameter of the medallion on the plastic wrap. Place medallion on top of the mousse. Spread the top of the medallion with another 1/8 mousse mixture. Wrap a piece of prosciutto around the outside of the medallion. Pull the plastic wrap up around the whole medallion to tightly enclose. Repeat with remaining three veal medallions. Place medallions in a vegetable steamer over a pot of boiling water. Cover the steamer tightly and cook to desired doneness (about 20 minutes for medium). Prepare the watercress: Bring a medium saucepan of water to a boil. Submerge the watercress into the water. Cook until tender about 2 minutes. Drain. Place into a food processor and puree until smooth adding cream, salt and pepper. Keep the mixture warm until ready to use. Prepare carrots: Peel carrots and cut into strips 1/8 inch wide by 6 inch long. Bring a medium saucepan of water to a boil. Submerge carrots into the water. Cook until tender about 2 minutes. Drain. Put into a small saucepan with the butter. Season with salt and pepper. Hold warm until ready to use. Make the sauce: Heat veal stock in a saucepan. Bring to a boil and add the heavy cream and butter. Keep warm until ready to use. Assemble the dish: Remove veal from steamer. Unwrap and place in the middle of a serving plate. Place a spoonful of watercress puree on top of the veal fillet. Place a bunch of spaghetti of carrots on top of the watercress. Drizzle plate with sauce. Optional accompaniment: shredded potato pancake, Sauteed wild mushrooms, roasted garlic or roasted shallots. ","[Chardonnay, Pinot Grigio, Barolo, Rioja]

" 63299,"Basic Barbecue Sauce 4 tablespoons butter 1 cup minced onion 3 cloves garlic, minced 1 teaspoon paprika 1 tablespoon ground black pepper 3 tablespoons lemon juice 2 teaspoons dry mustard 1 teaspoon hot red pepper sauce 1/4 cup cider vinegar 2 cups tomato sauce Instructions: In a saucepan set over moderate heat melt butter, add onion and garlic and cook, stirring occasionally, 5 minutes. Add paprika, pepper, lemon juice, mustard and hot sauce and cook, stirring occasionally, 5 minutes. Add vinegar and tomato sauce, bring to a boil and simmer, stirring occasionally, 15 minutes, or until thickened.; ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 63300,"English Cream Scones 4 cups plus 1 tablespoon all-purpose flour 2 tablespoons sugar, plus additional for sprinkling 2 tablespoons baking powder Kosher salt 3/4 pound cold unsalted butter, 1/2-inch diced 4 extra-large eggs 1 cup cold heavy cream 3/4 cup dried currants 1 egg beaten with 2 tablespoons water or milk, for egg wash Clotted or Devon cream and strawberry rhubarb jam, for serving Instructions: Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the 4 cups of flour, 2 tablespoons sugar, baking powder, and 4 teaspoons salt. Add the butter and mix on the lowest speed until the butter is the size of peas. Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour-and-butter mixture, combining just until blended. Toss the currants with the 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants through the dough. The dough may be a quite sticky. Dump the dough out onto a well-floured surface and knead quickly to be sure the ingredients are combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut with a 3-inch plain round cutter and place the circles on two sheet pans lined with parchment paper. Brush the tops of the dough with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Serve warm with clotted cream and jam. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63301,"Jalapeno Bacon Cup Bite with Creamy Blue Cheese and Plum 4 strips bacon 1 cup crumbled Gorgonzola cheese
1 cup ricotta
1 plum, cut into small dice 1 tablespoon unsalted butter
1 cup bourbon
Micro herbs, for garnish Instructions: Preheat the oven to 425 degrees F. Cut 1 piece of bacon into 3 strips. Braid the strips and wind into the bottom of a mini-muffin cup to make a bacon cup. Repeat with the remaining 3 slices. Bake until the bacon is crispy, about 8 minutes. Let cool. Transfer the bacon cups into paper mini muffin liners. Combine the Gorgonzola and ricotta in a stand mixer and beat to combine thoroughly. Briefly cook the plum in the butter in a small pan over medium heat, then add the bourbon. Remove 8 pieces of plum for garnish, and add the cheese mixture to the pan. Mix thoroughly and turn off the heat. Place the cheese mixture in a pastry bag fitted with a large round tip, and pipe about 1 tablespoon of the cheese mixture into each bacon cup. Top each cup with some reserved plums and micro herbs.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63302,"Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette 2 tablespoons olive oil 1 large shallot, sliced 1 clove garlic, minced 8 ounces mushrooms, sliced 1 bunch asparagus (1 pound), sliced into 3-inch pieces 1 (8-ounce) package frozen artichoke hearts, thawed 1/2 pint teardrop tomatoes, halved 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 tablespoons extra-virgin olive oil 3 tablespoons white wine vinegar 2 tablespoons chopped fresh tarragon leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up. For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette. Toss the vegetables with the vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63303,"Bbq Chipotle 1 dozen Wild Rhode Island oysters (choice/large) Canola oil, to cook 1 small minced red onion 1/2 tablespoon chipotle puree (chipotle in adobo and pureed) 2 ripe Roma tomatoes or 2 whole canned Napoli tomatoes, fine diced 1 tablespoon rice vinegar Salt and black pepper, to taste Instructions: On a hot grill, place the oysters and grill until they open, 5 to 8 minutes. In a saucepan coated lightly with oil, caramelize the onions, about 3 minutes, then add the chipotle and tomatoes. Add vinegar and season. When the oysters open, be careful not to spill out the liquor, and top with warm salsa. Serve on a bed of fresh seaweed. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 63304,"Grilled Vegetable Panini 1/4 cup olive oil 2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices 2 zucchini, cut crosswise into 1/2-inch-thick slices 1 small red onion, cut into 1/2-inch-thick slices Salt and freshly ground black pepper 2 baguettes (each about 2 feet long) 1/2 cup Basil Pesto, recipe follows 8 ounces fresh water-packed mozzarella cheese, drained, sliced 2 tomatoes, sliced 1/2 cup roasted red peppers 8 large basil leaves, optional Instructions: Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely. Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.) 2 cups fresh basil leaves 1/4 cup toasted pine nuts 2 garlic cloves, peeled 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup (about) extra-virgin olive oil 1/2 cup grated Parmesan In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.) Yield: 1 cup Prep Time: 10 minutes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 63305,"Mini Bacon and Mushroom Pies 2 sheets frozen puff pastry, thawed Olive oil, for coating 1 1/2 pounds sliced bacon, cut crosswise into 1/4-inch pieces 2 leeks, white and light green parts only, halved lengthwise and cut into half-moons 1 1/2 pounds cremini mushrooms, sliced 1 1/2 pounds shiitake mushrooms, sliced 1/2 cup whiskey, such as Jameson 3/4 cup creme fraiche Chopped chives, for garnish Instructions: Preheat the oven to 400 degrees F Cut the puff pastry sheets into 35 rounds, using a 2-inch fluted pastry cutter, and fill 2 small muffin tins with the rounds. Top each muffin tin with a second muffin tin to secure the puff pastry and form pie shells. Bake until the pie shells are golden brown and cooked through, 15 to 17 minutes. Let cool. Meanwhile, coat a large saute pan with olive oil over medium heat and cook the bacon until brown and crispy and the fat has rendered out. Transfer to paper towels to drain. Add the leeks into the pan, sprinkle with salt and sweat until wilted. Stir in the mushrooms, sprinkle with more salt and saute until soft. Carefully pour in the whiskey and cook until the pan is basically dry. Remove from the heat and stir in the creme fraiche, followed by the bacon. Fill the pie shells, and serve garnished with chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63306,"Paul's Sausage, Bell Peppers, and Onion Hero 2 tablespoons extra-virgin olive oil 12 ounces mild Italian sausage, sliced
7 ounces marinara sauce, plus more for topping
2 bell peppers, thinly sliced
1 large onion, thinly sliced
1 teaspoon salt
1 teaspoon pepper
4 crusty, semolina seeded or plain 10-inch submarine sandwich rolls
8 ounces whole-milk mozzarella cheese, shredded
Instructions: Preheat the oven to 350 degrees F. Heat a skillet over medium heat and add the oil, then add the sausage and saute until brown. Add the marinara sauce, bell peppers, onion, salt and pepper and saute until the ingredients are incorporated and hot, about 5 minutes. Put some of the sausage and bell pepper mixture on each sandwich roll, top with some more marinara sauce, add the mozzarella and bake until the cheese is browned, about 5 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 63307,"Penne a la Carbonara 1 pound pancetta, diced into 1-inch cubes Sea salt and freshly ground black pepper 6 eggs, at room temperature 1/2 cup heavy cream, at room temperature 1 1/4 cup freshly grated Parmesan 1 pound dried penne 4 tablespoons chopped fresh parsley leaves Instructions: Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat. In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish. In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 63308,"Easy Ratatouille 1/4 cup olive oil, plus more as needed Kosher salt and freshly ground black pepper 1 small eggplant, chopped 1 zucchini, chopped 1 pepper (red, green, or yellow), chopped 1 onion, chopped 3 small tomatoes, chopped 3 cloves garlic, pressed 2 teaspoons chopped fresh thyme 3 or 4 leaves fresh basil, chopped Splash red wine vinegar Instructions: Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63309,"Coffee Glaze 1 tablespoon butter, plus 2 tablespoons 3 tablespoons minced shallots 1/3 cup sugar 1/2 cup red wine vinegar 1/2 cup red wine 3 tablespoons lavender honey 3 ounces brewed espresso Instructions: Place a heavy bottom saucepan over medium heat. Once pan is heated, add 1 tablespoon of the butter. Immediately stir in the shallots. When the shallots are translucent, approximately 3 to 5 minutes, add the sugar, vinegar, and red wine. Turn the heat down to medium low, and let simmer until it begins to reduce and gets a light syrup like consistency. Add the honey and espresso, stir, and simmer for five more minutes. Whisk in the remaining butter, and strain. Serve warm over chicken or meat. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 63310,"GlOeGg 1 bottle red wine 1/2 cup eau de vie (inexpensive cognac) 5 cinnamon sticks; broken into pieces 20 whole cloves 1 piece ginger 1 teaspoon crushed cardamom seeds Rind from one orange 1 cup sugar 3 drops vanilla extract 1 bottle red wine 3/4 cup vodka 3 cinnamon sticks 10 whole cloves 1 piece fresh ginger Rind from one orange 1 teaspoon seeds 3/4 cup sugar Instructions: For both recipes you prepare as follows. Place all spices and vodka/cognac in a glass jar overnight. Strain the liquid. Mix wine, vodka/cognac and sugar in a saucepan. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs with raisins and peeled almonds. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 63311,"Milkshakes 1/2 cup milk 1/2 cup white chocolate chips 1 cup fresh strawberries, cleaned and sliced 1 pint strawberry or vanilla frozen yogurt 1/2 cup milk 1/2 cup milk chocolate pieces 1/4 cup chocolate syrup 1 pint chocolate frozen yogurt 1/2 cup milk 1/2 cup white chocolate chips 1 teaspoon vanilla extract 1 pint vanilla frozen yogurt Instructions: For the strawberry shake, through the feed opening of a running blender, pour in milk, followed by the white chocolate chips, and the strawberries (reserving a few slices of the strawberries for garnish, if desired). Blend until smooth, then scoop in the frozen yogurt, a little at a time until it is a smooth, but still frozen consistency. Garnish with reserved slices of strawberry if desired, and serve immediately. For the chocolate shake, through the feed opening of a running blender, pour in milk, followed by the milk chocolate chips (reserving about a half dozen of the chips for garnish, if desired), and the chocolate syrup. Blend until smooth, then scoop in the chocolate frozen yogurt, a little at a time until it is a smooth, but still frozen consistency. Garnish with reserved milk chocolate chips if desired, and serve immediately. For the vanilla shake, through the feed opening of a running blender, pour in milk, followed by the white chocolate chips (reserving about a half dozen of the chips for garnish, if desired), and the vanilla extract. Blend until smooth, then scoop in the vanilla frozen yogurt, a little at a time until it is a smooth, but still frozen consistency. Garnish with reserved white chocolate chips if desired, and serve immediately. ","[Chardonnay, Moscato, Riesling, Merlot]

" 63312,"Chocolate Strawberry Trifle 1/2 cup vegetable oil, plus extra for greasing pan 2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 2 extra-large eggs 1 cup buttermilk 2 teaspoons pure vanilla extract 1 cup boiling water 3/4 cup good quality strawberry jam Chocolate Ganache, recipe follows, optional 1 cup sherry or fortified wine* (recommended: Marsala wine) - See Cook's Note 4 cups strawberries, hulled and sliced 2 to 3 tablespoons sugar 2 to 3 cups heavy cream Bunch fresh mint sprigs, for garnish 1 cup heavy cream 10 ounces semisweet chocolate, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside. Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using. Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed. Cut one slice of cake and lay in a dessert dish. Sprinkle the cake with about 1 tablespoon of sherry. Spoon 1/3 cup of the sugar and strawberries mixture over the cake, and then top with a large spoonful of whipped cream. Add a fresh mint sprig for garnish. In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth. Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows. ","[Pinot Grigio, Moscato, Riesling, Tawny Port]" 63313,"Classic Clam Chowder 4 slices bacon, chopped Olive oil 1 onion, chopped 2 garlic cloves, smashed 6 sprigs fresh thyme 1 bay leaf 16 littleneck clams, scrubbed well 1/2 lemon, juiced 1/2 cup white wine 3 cups water 2 tablespoons butter Extra-virgin olive oil 2 garlic cloves, minced Leaves from 4 sprigs fresh thyme 1/4 cup all-purpose flour 2 cups heavy cream 2 Idaho potatoes, peeled and diced Salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Common Crackers, recipe follows 2 to 3 cups crushed saltine crackers (crackers wrapped in a tea towel and smashed with a rolling pin 3 tablespoons extra-virgin olive oil 3 tablespoons butter, melted Instructions: Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes. Remove the cooked bacon pieces from the pot and reserve them for something else. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes. Add the clams, lemon juice, white wine, and water and bring to a low boil. Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams. Remove the clams from the pot, discarding any that don't open. Strain the broth into a bowl. Pull the clams out of their shells, chop them, and set them aside separately; discard the shells. Set the broth aside. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the clam broth and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Add the chopped clams and season with salt and pepper. Now add the 16 clams in their shells. Cover and simmer to open the clams, about 10 minutes. Stir in the parsley and serve hot, with the common crackers. Preheat the oven to 350 degrees F. Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes. Yield: 2 cups Prep Time: 5 minutes Cook Time: 10 minutes Inactive Prep Time: none Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63314,"Brandy Kissed Chocolate Mousse with Coconut Crumble 3 ounces unsweetened chocolate, chopped 3/4 cup granulated sugar 1/3 cup brandy 3 egg yolks 2 cups heavy cream 1/2 cup powdered sugar 1/2 cup shaved unsweetened coconut 1/2 cup Reese's Pieces
1/2 cup grape soda 1/4 cup granulated sugar 3 tablespoons dried apricots 1/4 cup salted cashews 1/4 cup popped popcorn Sliced strawberries, for garnish Instructions: For the mousse: In a heatproof bowl set over a pot of simmering water, melt the chocolate. Then stir in the granulated sugar and 1 tablespoon water. Stir until all the sugar is dissolved. Add the brandy and stir well.
In a separate bowl, start beating the egg yolks while slowly pouring the melted chocolate into the yolks. Beat until the bowl feels cool.
Whip the heavy cream with the powdered sugar. Fold the chocolate mixture into the whipped cream and chill for 30 minutes.
Combine the coconut and Reese's Pieces in a food processor and pulse until the mixture is blended and crumbly, but not smooth. Do not over process.
For the grape-apricot sauce: Combine the grape soda, granulated sugar and dried apricots in a small saucepan and simmer until the apricots are softened, 5 to 10 minutes. Transfer to a food processor or blender and puree to a smooth sauce.
To serve: Roughly the chop the cashews and popcorn together. Divide the coconut mixture among small parfait or tall shot glasses. Transfer the mousse to a piping bag and fill each glass. Garnish each with a strawberry slice and some cashews and popcorn. Place the glass on a plate and drizzle the grape-apricot sauce on the plate.
","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 63315,"Pete's Pommy Pommes 1 pound waxy potatoes, peeled Olive oil 1/4 pint (1/2 cup) vegetable or chicken stock Salt and freshly ground black pepper Herbs of your choice (parsley, thyme, tarragon, etc.) 4 cloves garlic, finely chopped Instructions: Slice the potatoes very finely on a mandolin, or with a good, sharp knife or a food processor. Steep in cold water for 30 minutes, drain and pat dry. Preheat the oven to 375 degrees F. There should only be about 5 layers of potatoes, so choose your roasting pan accordingly. Drizzle some olive oil over the base of the pan. Put a layer of overlapping potato slices on the base, season with salt and freshly ground pepper, a sprinkling of herbs and garlic, a drizzle of olive oil and moisten with a little stock. Continue in this manner until everything is used up. Bake in the oven until softish when pierced, then increase the heat to 450 degrees F until very brown and crisp. Serve with what you will. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63316,"Pizza Meatballs 1 1/2 pounds ground beef 1 teaspoon onion powder 1 egg 1 cup panko bread crumbs (Japanese bread crumbs) 1 1/2 teaspoons freshly chopped garlic 1 teaspoon Worcestershire sauce Salt and pepper, to taste Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil) 8 ounces mozzarella cheese, cut into 1/4-inch cubes 2 or 3 (15-ounce) cans tomato sauce 1 (15-ounce) can crushed tomatoes Italian seasoning, to taste 1 chopped medium onion 1 1/2 teaspoons fresh chopped garlic Instructions: Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top. ","[Chianti, Barbera, Montepulciano, Tempranillo]" 63317,"Cherry Lime Vanilla Glacier 1 1/2 cups vanilla ice cream 1/4 cup powdered cherry drink mix
Zest of 1 lime
Instructions: Place two tall glasses in the freezer to chill. Add the ice cream to a food processor and pulse to the consistency of soft-serve ice cream. Transfer the ice cream to a bowl and return to the freezer while you make the cherry slush. Wash out the food processor bowl and add the cherry drink mix, lime zest, 4 cups ice and 1/2 cup cold water. Process until smooth, adding more ice or water to adjust for desired consistency; for me, the icier the better. To assemble the glacier: Remove the glasses from the freezer and fill each halfway with cherry slush. Add 2 scoops of the vanilla ice cream to the center of each glass, pressing down to allow the slush to push up the sides of the glass. Top with more cherry slush and serve immediately. I like to serve these with a spoon and straw. ","[Sauvignon Blanc, Riesling, Moscato, Vinho Verde]" 63318,"Turkey with Glazed Chestnuts, Parsnips and Mushrooms 2 sticks unsalted butter; 2 tablespoons kept cold 5 sprigs fresh thyme, plus 2 tablespoons chopped 1 teaspoon smoked paprika Kosher salt and freshly ground pepper 1 10-pound turkey 14 small cipollini onions, peeled 4 sprigs fresh parsley, plus 2 tablespoons chopped 1 cup (about 5 ounces) dried peeled chestnuts 4 cups low-sodium chicken broth 1 lemon, halved 6 small parsnips, peeled and cut into large chunks 3 tablespoons all-purpose flour 9 ounces oyster mushrooms, cut into large pieces 1 tablespoon balsamic vinegar 1/2 bunch chives, finely chopped Instructions: Prepare the turkey a day before roasting: Pulse 10 tablespoons butter, 2 tablespoons chopped thyme, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until combined. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels. Loosen the skin over the breast, slide spoonfuls of the spiced butter underneath and smooth to cover the meat evenly. Rub the skin with the remaining spiced butter. Season the cavity with salt and pepper and stuff with 2 cipollinis, 3 thyme sprigs and the parsley sprigs. Refrigerate, uncovered, overnight.
Simmer the neck, chestnuts, broth and 4 cups water in a medium saucepan over low heat, partially covered, until the chestnuts are plump, 50 minutes to 1 hour. Strain, discarding the neck, and reserve the chestnuts and broth in separate bowls. (This can be done a day ahead.)
Bring the turkey to room temperature 30 minutes before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 400 degrees. Season the turkey all over with salt and pepper and stuff the lemon halves into the cavity. Tie the legs together with twine. Line a roasting rack with a double layer of foil and place in a roasting pan. Place the turkey, breast-side down, on the foil and roast 45 minutes. Remove the pan from the oven and turn the turkey breast-side up, discarding the foil. Roast until golden brown and a thermometer inserted into the thigh registers 160 degrees, 30 to 35 more minutes.
Meanwhile, prepare the vegetables: Melt 2 tablespoons butter in a large skillet over medium heat, then add the remaining 12 cipollinis and 2 thyme sprigs and cook until golden, about 5 minutes. Add the parsnips and cook until light brown, about 3 minutes. Add 3 cups of the reserved chestnut broth and cook until the vegetables are tender, about 12 minutes. Increase the heat to medium-high and cook until glazed, about 10 more minutes. Keep warm.
Transfer the turkey to a cutting board and place the roasting pan with drippings over medium-high heat. Whisk in the flour until browned, then whisk in 2 1/2 cups of the chestnut broth. Simmer until the gravy coats a spoon, about 5 minutes.
Melt 2 tablespoons butter in another skillet, add the mushrooms and cook until browned, about 5 minutes. Add the reserved chestnuts and cook until toasted, about 5 minutes. Season with salt and pepper, then add to the glazed vegetables. Whisk in the 2 tablespoons cold butter, then stir in the vinegar, chives and chopped parsley. Serve the turkey with the vegetables and gravy.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63319,"Mixed Herb Pesto 1/3 cup lightly toasted pine nuts 1 1/2 cups loosely packed fresh basil 1 1/2 cups loosely packed fresh parsley 1 teaspoon chopped garlic 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh thyme Kosher salt 1/2 cup coarsely grated Parmesan 1/2 cup extra-virgin olive oil Instructions: Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 63320,"Coconut Bunny Butt Cake 2 large eggs plus 4 egg whites, at room temperature 3/4 cup cream of coconut 1/2 cup drained crushed pineapple 2 teaspoons coconut extract 1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour, plus more for the bowl (see Cook's Note) 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature, plus more for greasing bowl 3 cups confectioners' sugar, sifted 2 sticks unsalted butter, at room temperature 1 to 2 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon coconut extract Thin pretzel sticks, for securing the cupcakes One 10-ounce bag sweetened shredded coconut 8 drops green food coloring 2 large round chocolate candies, such as Candy Melts
6 chocolate chips Mini candy-coated chocolate eggs, for garnish 5 dried apricots
3 gummy leaf candies Instructions: Preheat the oven to 325 degrees F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners. For the cake: Whisk the eggs and egg whites in a large bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined. Whisk together the flour, sugar, baking powder and salt in another large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal. Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes. Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed. Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl. Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl. Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely. For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff. With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream. Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet). Cut the third cupcake in half from top to bottom. With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet. Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
Pat about 1 1/2 cups shredded coconut all over the cake. Put the remaining coconut in a large zip-top plastic bag. Mix the green food coloring with 2 teaspoons water and add to the bag. Toss and massage the coconut until it is uniformly green in color. Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes. Spread the green coconut all around the cake plate to make grass and decorate with candy eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63321,"Red, White and Blue Smoothie 4 ounces pomegranate juice (1/2 cup) 1/2 frozen banana, sliced 1/2 cup frozen blueberries 1/2 cup ice 1 tablespoon honey 2 ounces orange juice (or the juice from 1 orange) 1/2 cup ice 1/2 cup yogurt, plain or vanilla 1 frozen banana, sliced 2 ounces pomegranate juice (1/4 cup) 1 cup frozen strawberries, halved 1/2 frozen banana, sliced 1/2 cup ice Instructions: For the blue layer: Pour the pomegranate juice into the blender. Add the bananas, blueberries, ice and honey and blend until smooth. Pour into the bottoms of four 8-ounce glasses and tap the glasses on the countertop to help even the layer. Freeze while preparing the next layer.
For the white layer: Rinse out the blender and pour in the orange juice. Add the ice, yogurt and bananas and blend until smooth. Pour the white layer on top of the blue layer in the glasses, again tapping the glasses on the countertop, and then return to the freezer.
For the red layer: Rinse the blender once more and pour in the pomegranate juice. Add the strawberries, bananas and ice and blend until smooth. Pour the red layer on top of the white layer. Keep in the freezer until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63322,"Pork and Pancetta Stuffed Mushrooms Extra-virgin olive oil 8 ounces pancetta, cut into 1/2-inch dice 1 onion, finely diced Pinch crushed red pepper flakes 1 tablespoon finely chopped fresh rosemary leaves 1/2 cup dry white wine Kosher salt 2 cloves garlic, smashed and finely chopped 1 pound cremini mushrooms, cleaned, caps reserved, stems removed and finely chopped 8 ounces ground pork 1/2 cup breadcrumbs 1/2 cup grated Parmesan 1 large egg Instructions: Preheat the oven to 375 degrees F. Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onion and the crushed red pepper, and season with salt, to taste. Cook until the onions are very soft and aromatic, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool. In a large bowl combine the pork, egg, Parmesan, and bread crumbs. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 1/4 to 1/2 cup of water to really moisten things up. Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes. Transfer to serving platters and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 63323,"Veal and Mushrooms 1/4 pound (1 stick) unsalted butter 1 large Bermuda onion, chopped (about 2 cups chopped) 2 tablespoons chopped garlic 2 pounds boneless veal shoulder, cut into 1-inch cubes 1 cup all-purpose flour 1 quart sliced mushrooms 1/4 cup chopped fresh parsley leaves 3 cups crushed plum tomatoes (recommended: San Marzano) 1 pint chicken stock or broth Salt Black pepper Instructions: Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 63324,"Lemon-Raspberry Sorbet Cake 3 tablespoons unsalted butter, melted, plus softened butter for the pan 3/4 cup finely crushed chocolate wafer cookies (about 15 cookies) 1 tablespoon sugar 3 pints lemon sorbet, slightly softened 3 pints raspberry sorbet, slightly softened 6 ounces bittersweet chocolate, finely chopped 1/3 cup heavy cream Instructions: Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake. Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes. Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes. Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 63325,"Steamed Clams with Chorizo and Tequila 6 ounces raw pork chorizo 2 tablespoons (1/4 stick) unsalted butter 1 small white onion, chopped 5 cloves garlic, minced 1 cup tequila 3/4 cup clam juice 2 pounds littleneck or other small clams, scrubbed 1/4 cup fresh cilantro leaves, finely chopped 1 loaf sourdough bread Instructions: Heat a heavy, medium pot over medium heat. Add the chorizo, breaking up the large pieces with a wooden spoon. Saute until almost crisp, about 6 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain. Add the butter and onions and cook over medium-high heat until the onions are soft, about 5 minutes. Add the garlic and saute until fragrant, about 3 minutes longer. Add the tequila and clam juice and bring to a boil over medium-high heat, scraping up the browned bits at the bottom of the pan. Add the clams to the pot, cover and reduce the heat to medium. Cook until the clams open wide, 10 to 12 minutes (discard any clams that remain unopened). Return the chorizo to the pot and stir to combine. Divide between 2 bowls, sprinkle with the chopped cilantro and serve with the loaf of sourdough. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63326,"White Peach Sangria 1 bottle white wine (Spanish table wine) 3 ounces brandy 2 ounces triple sec 1 cup orange juice 1 cup pineapple juice 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water) Fresh peaches, oranges, and apples sliced Instructions: Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 63327,"Brown Butter Granola Clusters 1 stick (8 tablespoons) butter 6 cups rolled oats (not quick oats) 1/4 cup vegetable or canola oil
4 tablespoons butter, melted 1 teaspoon kosher salt
1 cup packed brown sugar 1/2 cup honey
1/4 cup molasses
1 tablespoon vanilla extract
1 cup crispy rice cereal, such as Rice Krispies 1 cup wheat germ
1/2 cup dried cranberries
1/2 cup finely chopped pecans
1/2 cup shelled pumpkin seeds
1/4 cup roughly chopped almonds
1/4 cup flax seeds
Coconut oil cooking spray, for spraying the foil Instructions: For the brown butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes. For the toasted oats: Preheat the oven to 350 degrees F. In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on the prepared baking sheets and bake, shaking the pans twice during the cooking time and making sure the oats don't burn, until toasted, about 12 minutes. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F. For the clusters: In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Add the brown butter to the pan and stir. Toss together the toasted oats, rice cereal, wheat germ, cranberries, pecans, pumpkin seeds, almonds and flax seeds in a large bowl. Pour over the sugar mixture, stirring as you pour. Toss to combine; it will be sticky! Line a baking sheet with foil and thoroughly spray with coconut oil spray. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63328,"Black Cod Brandade with Farfalle Fresh pasta sheets or store-bought farfalle pasta 1 russet potato, peeled and cut into chunks
1 quart milk
2 cloves garlic
1 bay leaf
One 8-ounce black cod fillet, cut into 2-inch chunks
1 quart spicy marinara sauce 1 cup breadcrumbs
1 bunch fresh basil, leaves torn or chopped
Extra-virgin olive oil, for drizzling Instructions: Cut pasta sheets into 1-by-2-inch pieces and pinch in the centers to make a bowtie shape. Cook pasta to al dente. Meanwhile, simmer potatoes in milk along with garlic cloves and bay leaf, about 10 minutes. Add cod to milk mixture and simmer until tender, 5 minutes more. Puree mixture (use caution when blending hot liquids; see Cook's Note). Smear some brandade across the bottom of each of 4 plates. Toss the farfalle with the marinara sauce and divide over the top of the brandade. Garnish with breadcrumbs, basil and a drizzle of oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63329,"Chicken and White Corn Chowder 3 strips bacon, roughly chopped 1 medium onion, diced 3 tablespoons flour One 15-ounce can chicken broth 3 cups milk 3 ears white corn, kernels removed and cobs reserved 2 sprigs fresh thyme 2 1/2 cups shredded chicken from store-bought rotisserie chicken Salt and freshly ground black pepper Instructions: In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 63330,"Slow Cooker Lasagna with Eggplant and Zucchini 1 pound lasagna noodles 10 ounces eggplant, about 1 small, quartered lengthwise and sliced on mandoline 10 ounces zucchini, about 1 small, sliced lengthwise on mandoline 1 pound hot and mild grass-fed beef sausage links 2 tablespoons kosher salt 1 (14 1/2-ounce) can whole, peeled tomatoes 2 teaspoons Italian seasoning , divided 1/2 ounce all-purpose flour 1/2 ounce goat's milk powder 2 large portobello mushroom caps, sliced 1/2 pound ground pork 4 ounces part-skim mozzarella, grated Instructions: Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes. Drain the water from the noodles, separate, and set aside.
Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes. Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside.
Rinse the eggplant and zucchini under running water and spin until mostly dry.
Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick. Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer. Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms. Repeat 2 more times with the remaining ingredients. You will have 4 layers.
Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles. Set the slow cooker to low, cover, and cook for 5 hours. Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker. Sprinkle with cheese. Cover and leave for 30 minutes. Brown the cheese, if desired, using a propane torch or heat gun. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 63331,"Cheesy Chocolate Ravioli 2 tablespoons olive oil 1 carrot, peeled and chopped
1 shallot, chopped
1 teaspoon kosher salt
Two 14-ounce cans cherry tomatoes
2 sprigs fresh basil
One 4-inch Parmesan rind
1/2 cup mascarpone Kosher salt Olive oil, for drizzling 1 cup ricotta 1/2 cup shredded mozzarella
1/4 cup finely chopped bittersweet chocolate
1/2 teaspoon kosher salt
1/4 teaspoon sweet smoked paprika
40 round wonton wrappers
1 large egg, beaten
Freshly grated Parmesan, for serving
Instructions: For the sauce: Heat a medium saucepan over medium-high heat. Add the olive oil, carrot, shallot and salt. Cook, stirring often, until softened slightly, about 2 minutes. Stir in the tomatoes, basil and Parmesan rind. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and stir in the mascarpone. Remove and discard the Parmesan rind. Use an immersion blender to pulse to the desired texture. Keep warm. For the ravioli: Bring a large, shallow pot of water to a boil over high heat. Season well with salt and a drizzle of olive oil. Combine the ricotta, mozzarella, chocolate, salt and paprika in a medium bowl. Stir together with a rubber spatula until smooth. Place a heaping teaspoon of the filling in the center of a wonton wrapper. Brush the edges with the egg wash and place another wrapper on top. Press the edges together, squeezing out any air bubbles form the center. Continue with the remaining filling and wrappers. Add the ravioli to the boiling water in batches and cook until they float, about 2 minutes. Remove the ravioli to a plate with a slotted spoon or a spider. Serve 5 ravioli on each plate and spoon the sauce over the top. Finish with freshly grated Parmesan, as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 63332,"Mocha Pops 1 pint (2 cups) coffee ice cream 1/2 cup chocolate wafer cookies (about 8 cookies), coarsely chopped 1 pint (2 cups) chocolate ice cream Instructions: Put a large scoop of coffee ice cream in a paper cup and use a spoon to press the ice cream into the bottom and sides of the cup. Put a heaping tablespoon of the chocolate wafer cookies on top and gently press into the coffee ice cream layer. Finish with a large scoop of chocolate ice cream, pressing into the cup. Repeat with the remaining cups, ice cream, and chocolate wafer cookies. Push a wooden pop stick about a quarter of the way into the center of each pop and cover each with plastic wrap. Freeze the pops until the ice cream hardens, at least 4 hours and up to overnight. When ready to serve, gently peel off the paper cup and serve frozen. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 63333,"Spicy Cereal Mix 3 tablespoons extra-virgin olive oil 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper Kosher salt 3 cups rice cereal squares 1 cup cornflakes 2/3 cup whole-grain pita chips, broken into small pieces 1/2 cup unsalted pepitas (hulled pumpkin seeds) Instructions: Preheat the oven to 350 degrees F. Whisk the olive oil, Worcestershire sauce, hot sauce, garlic powder, cumin, onion powder, cayenne and 1/2 teaspoon salt in a bowl. Combine the rice cereal squares, cornflakes, pita chips and pepitas in a bowl. Toss with the spice mixture and spread on a baking sheet. Bake, stirring occasionally, until golden, about 40 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 63334,"Creamy Cracked Conch Chowder with Saffron, Coconut, and Oranges 1/4 cup olive oil 1 Scotch bonnet cl, stem and seeds discarded, minced 6 shallots, peeled and sliced thinly 4 cloves garlic, peeled and thinly sliced 12 small clams, scrubbed 12 mussels, scrubbed and debearded 1 star anise 1 tablespoon roughly cracked black pepper 3 cups freshly squeezed orange juice 1 scant tablespoon saffron 1 quart heavy cream 1 cup coconut milk 6 new potatoes, scrubbed and diced medium 2 ounces smoked slab bacon, rind removed 1/2 cup pure olive oil 3 tablespoons butter 4 cloves garlic, sliced thinly 1 poblano cl, stem and seeds discarded, minced 1/2 red onion, peeled and diced medium 2 large carrots, peeled and diced medium 1/2 bulb fennel, cored and diced medium 2 celery stalks, cleaned and diced medium 1 red bell pepper, stem and seeds discarded, diced medium 1 cup sweet corn kernels Kosher salt and freshly cracked black pepper 1/2 cup roughly chopped cilantro leaves 2 bay leaves, broken 3/4 pound cleaned, pounded conch Kosher salt and freshly cracked black pepper 1/4 cup all-purpose flour 2 eggs, beaten with 4 teaspoons half-and-half 1 1/2 cups panko crumbs (Japanese) Canola oil, to saute the conch Orange sections, for garnish Cilantro sprigs, for garnish Toasted coconut, for garnish Instructions: Shellfish Cream: Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the scotch bonnet, shallots, and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add the clams, mussels, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liquid (they start opening after about 3 minutes, just take them out as they open and cover the pot again and just keep checking for more open ones.) Reserve the shellfish and add the juices back to the pan. Allow the orange and shellfish juice to reduce, uncovered, until about 1 cup of liquid remains, about 10 minutes. Now add in the saffron, heavy cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful, cream can boil over in a split seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from the heat and strain. Discard the solids. Reserve the flavored cream. While the cream is reducing, removed the cooled mussels and clams from their shells. Reserve the meat and discard the shells. Vegetable Garnish: Put potatoes in a saucepot of lightly salted water. Bring to a boil and turn down heat and simmer until just done. Strain off the water. Reserve the potatoes. In a large heavy soup pot cook the bacon with the olive oil over medium-high heat until the bacon is halfway cooked. Add the butter and stir. Add the garlic and chiles and stir briefly. Add the rest of the vegetables except the potatoes and stir to coat. Add the salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm, about 8 minutes. Add the reserved potatoes, saffron cream, clams and mussels. Conch: Season the conch with salt and pepper. Dredge the conch in the flour, then the egg mixture, and then the panko. Place on a large plate or pan as they are coated. You can layer them if you separate the breaded pieces with waxed paper or plastic wrap. To finish the dish: Heat the soup until quite warm. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Saute the conch, in batches, adding more oil as necessary, until nicely colored on both sides. Remove to a paper towel lined plate. Once the conch is all cooked, chop it into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup. Garnish with orange sections, cilantro leaves, and toasted coconut. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63335,"Sliced Steak Stroganoff in French Bread and Dill Relish Dressed Salad 1 bunch watercress, cleaned 1 crusty baguette 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 1/2 pounds, 1-inch thick sirloin or strip steak, very thinly sliced, no more than 1/4-inch thick Salt and freshly ground black pepper 1 cup all-purpose flour 1 small onion, peeled 1 1/2 cups beef stock 1/3 cup sour cream 1 tablespoon lemon juice 2 to 3 tablespoons freshly chopped dill Instructions: Chop watercress and reserve. Cut baguette into 4 pieces and split but do not separate. Heat a large skillet over medium to medium high heat with 2 tablespoons extra-virgin olive oil and butter. Pat sliced meat dry. Season the meat with salt and pepper and coat in flour. Shake off excess then add to very hot pan. Grate the onion directly into the meat. Cook meat 5 to 6 minutes, turning occasionally. Add stock to pan and cook to thicken 1 minute, stir in sour cream, a tablespoon of lemon juice and dill. Season the sauce with pepper. Remove from heat. Pile meat into cut baguette and top with cress. ","[Malbec, Cabernet Sauvignon, Merlot, Pinot Noir]" 63336,"Tortilla Crusted Catfish Po' Boys Two 8-ounce catfish fillets 1/2 cup all-purpose flour 4 tablespoons Cajun seasoning Kosher salt and finely ground black pepper 1 cup well-shaken buttermilk 6 corn tortillas 4 cups vegetable oil 1/2 cup mayonnaise 4 hoagie rolls 2 cups shredded iceberg lettuce 1 large tomato, sliced Hot sauce, such as Tabasco Instructions: Cut the catfish into 2-inch strips and pat dry. Stir together the flour and 1 tablespoon of the Cajun seasoning with 1/4 teaspoon each salt and pepper. Whisk another tablespoon of the Cajun seasoning into the buttermilk. Pulse the tortillas in a food processor until finely ground with a third tablespoon of the Cajun seasoning. Add the vegetable oil to large, heavy-bottomed pot and bring to 350 degrees F over medium heat. Toss the catfish with the seasoned flour, then place the catfish in a sieve and shake off any excess flour. Divide the catfish strips into two batches. Dip the first batch in the buttermilk, letting the excess drip off, and then dredge in the tortillas. Fry the catfish until golden, about 5 minutes. Drain on paper towels. Dredge and fry the second batch of catfish in the same manner. Stir together the mayonnaise and the remaining tablespoon Cajun seasoning. Spread evenly on the rolls. Divide the iceberg and tomato slices among the rolls. Top with the catfish. Serve with hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 63337,"S'mores Cheesecake Bars Nonstick cooking spray 2 cups crushed graham crackers (16 to 18 crackers), plus a few coarsely chopped, for garnish 1/4 cup butter, melted 3 tablespoons brown sugar 3 (8-ounce) packages cream cheese, softened 8 ounces marshmallow cream (preferred brand fluff) 1 cup sugar 1 tablespoon vanilla extract 4 eggs 3 tablespoons all-purpose flour 1 cup semisweet chocolate chips, for top 1 cup mini marshmallows, for top Instructions: Preheat the oven to 350 degrees F. Line a 13 by 9-inch baking pan with foil, with the ends of the foil extending over the sides of the pan. Spray lightly with cooking spray. Mix the graham cracker crumbs, butter, and brown sugar in a medium bowl. Press them firmly onto the bottom of the prepared pan and bake for 10 to 15 minutes. Remove the crust from the oven and lower the temperature to 300 degrees F. With an electric hand mixer, beat the cream cheese, marshmallow cream, sugar, and the vanilla in large bowl until well blended. Add the eggs, 1 at a time, mixing on low speed after each addition just until blended. Add the flour and mix well. Pour over crust and bake for 50 minutes. Remove the cheesecake from the oven and top with chocolate chips and miniature marshmallows. Using a handheld torch, char the marshmallows and lightly melt the chocolate. Remove the cheesecake from the pan using the foil handles before cutting into squares. Garnish each bar with a sprinkling of coarse graham cracker pieces. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 63338,"Mozzarella Mac and Cheese Kosher salt and freshly ground black pepper 1 pound (16 ounces) cavatappi pasta (or similar short-cut pasta) 1/2 cup (113 grams) unsalted butter 1/2 cup (65 grams) all-purpose flour 6 cups (1.44 kilograms) 2% or whole milk, at room temperature 1 1/2 cups (6 ounces) shredded mozzarella 1 cup (4 ounces) shredded Swiss cheese 3/4 cup (3 ounces) shredded Parmesan 1/2 cup store-bought pizza sauce 1/2 cup panko breadcrumbs 2 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes Extra-virgin olive oil, for drizzling A handful of fresh basil leaves, torn Instructions: Place an oven rack in the middle position. Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook to al dente per the package instructions. Drain and set aside. In the same pot, melt the butter over medium-high heat. Stir in the flour and cook for about a minute. Add the milk, a cup at a time, whisking or stirring with a wooden spoon after each addition until thickened. Add the mozzarella, Swiss and 1/2 cup Parmesan and stir until melted. Season with salt and pepper. At this point if you want to add fun mix-ins like cut-up hot dogs, crispy bacon, peas or hot sauce, now\u2019s the time to do so. Stir in the noodles. It may seem overly saucy at this point, but once it bakes up, it\u2019ll be perfect! Pour into a 9-by-13-inch casserole dish. Dollop all over with the pizza sauce. In a medium bowl, toss the breadcrumbs, garlic, crushed red pepper flakes and remaining 1/4 cup Parmesan with a drizzle of olive oil and sprinkle all over the mac and cheese. Bake until browned and bubbly, about 25 minutes. Sprinkle with fresh basil and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 63339,"Churros 1 cup plus 2 tablespoons granulated sugar 3 tablespoons unsalted butter 1/4 teaspoon kosher salt Canola oil, for frying 2 teaspoons ground cinnamon 1 cup unbleached all-purpose flour 3 medium eggs Tequila Infused Chocolate Ganache, recipe follows Lavender-Infused Cajeta, recipe follows Strawberry Dipping Sauce, recipe follows Mixed nuts Fresh strawberries Granny Smith apples, cored stemmed and sliced 9 ounces bittersweet chocolate, chopped 1 cup heavy whipping cream 1 1/2 teaspoons orange liqueur 1 1/2 teaspoons tequila reposado 1/8 teaspoon nutmeg 1 cinnamon stick 1/3 cup heavy whipping cream 2 tablespoons lavender 1 cup cajeta 1 cup sweetened condensed milk 1/3 cup heavy whipping cream 12 fresh strawberries, diced Instructions: In a large pot over medium heat, stir together 1 cup water, 2 tablespoons of the sugar, the butter and salt, and bring to a simmer. In the meantime, preheat a deep fryer to 360 degrees F. Alternatively you can use a large heavy-bottomed pot with enough oil to come 3 inches up the sides. In a large bowl stir together the remaining 1 cup sugar with the cinnamon and set aside. When the dough mixture in the pot reaches a simmer, dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute. Remove the flour mixture from the heat and scrape into a heat-proof bowl. Add in the eggs one at a time, beating after each addition until fully incorporated. Spoon the batter into a pastry bag or a plastic resealable bag fitted with a star tip and carefully pipe the dough into the heated oil, forming 6-inch strips. Fry in batches, being careful not to overcrowd the pot, for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate. Repeat for the remaining churro batter. Gently add the hot churros to the bowl of cinnamon sugar, tossing to coat. Serve the churros with Tequila Infused Chocolate Ganache, Lavender Infused Cajeta, Strawberry Dipping Sauce and an assortments of nuts, strawberries and apple slices. Place the chocolate into a medium stainless-steel bowl. In a saucepot, combine the cream, orange liqueur, tequila, nutmeg and cinnamon stick. Heat the mixture over medium heat. Bring just to a boil, then remove from the heat. Remove the cinnamon stick, and then pour over the chocolate and whisk until smooth. Serve immediately. Combine the cream and lavender in a small saucepot and heat over medium heat. As soon as the cream comes to a boil remove from the heat and stir in the cajeta until it has been evenly incorporated. Let the mixture stand for 5 minutes. Strain through a fine mesh sieve. Serve immediately. Combine the condensed milk and cream into a medium bowl. Whisk until evenly incorporated. Fold in the strawberries. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 63340,"Blackberry Cobbler 3/4 cup granulated sugar 2 cups plus 1 tablespoon self-rising flour 2 cups fresh blackberries 1/4 cup unsalted butter, cold and cut into small pieces 1/2 to 2/3 cup milk Vanilla ice cream Instructions: Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan. Combine the sugar with 1 tablespoon of the flour, the berries and 1 cup of water in a medium saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes. Remove from the heat and set aside. In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups of flour until small crumbles start to form. Slowly stir in the milk, adding just enough so a soft dough starts to form and isn't sticking to the sides of the bowl. Once formed, place the dough on a lightly floured cutting board and use your hands to pat it into a square. With a rolling pin, roll the dough to 1/2 inch thick and then cut the dough into 2-inch-wide strips. Pour 1 cup of the blackberry mixture into the bottom of the buttered dish. Closely line half of the dough strips on top of the blackberry mixture. Bake for 12 minutes or until the dough starts to brown. Remove from the oven and pour the remaining berry mixture over the baked strips. Closely line another layer of dough strips on top and bake for another 12 minutes or until the dough has browned. Serve warm with a scoop of vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 63341,"Mini Pumpkin Spice Latte Puddings One 3.4-ounce box instant vanilla pudding mix 2 tablespoons espresso powder
2 teaspoons pumpkin pie spice
Pinch of kosher salt
1 1/2 cups cold milk
1/2 cup pumpkin pure
1 cup thin ginger snaps (about 3 ounces) 1 cup whipped cream
Instructions: Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin pure. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes. While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 63342,"Paella Valenciana 2 cups olive oil 1 red bell pepper, cut in strips 3/4 chicken, cut into pieces 1/2 rabbit, cut into pieces 1/2 teaspoon sweet paprika 1 1/2 pounds green beans, cut into 1-inch pieces 1 1/2 pounds broad beans, shelled 1/2 tomato, chopped 4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times 2 cups snails, cleaned, fresh or frozen 1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba ? short grain rice) Salt and freshly ground pepper 1 pinch saffron, for coloring Sprigs rosemary, as garnish Instructions: Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes. Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore. For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the \socarrat. If the rice starts to burn remove the pan from the heat immediately. Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving. ","[Rioja, Tempranillo, Garnacha, Cava]" 63343,"Ginger Sugar Cookies 2 1/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon ground ginger 3/4 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 1-pound box confectioners? sugar 2 tablespoons meringue powder 5 to 6 tablespoons water Assorted food coloring (optional) Nonpareils, for decorating Instructions: Make the cookies: Sift together the flour, ginger, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; shape each into a disk. Wrap and refrigerate until firm, at least 4 hours. Line 2 baking sheets with parchment paper. Working with 1 piece at a time, lightly flour the dough and roll out until 1/8 inch thick. Cut out shapes with a 3-inch cookie cutter and arrange 1 inch apart on the baking sheets. Refrigerate the cutouts 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are light golden around the edges, 15 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Make the icing: Whisk the confectioners? sugar and meringue powder in a large bowl. Add 5 tablespoons water; beat with a mixer on medium-high speed until soft peaks form, adding up to 1 more tablespoon water as needed. Tint with food coloring, if desired. Spread or pipe on the cookies. Sprinkle with nonpareils. Let set, about 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63344,"Banana Cherry Custard Muffins Nonstick cooking spray, for spraying the muffin tin 3/4 cup frozen pitted cherries, thawed, halved and well drained
3 very ripe bananas
1/2 teaspoon vanilla extract
4 large eggs
Confectioners' sugar, for dusting, optional Instructions: Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray. Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly. Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten. Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes. Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 63345,"Crispy Farm Raised Poussin with Foie Gras, Armagnac Sauce, Asparagus, and Morels 4 quarts spring water 1 cup fleur de sel 4 poussin Salt and pepper 1 teaspoon vegetable oil, plus 1 teaspoon 8 ounces foie gras 2 ounces Armagnac 16 ounces veal stock 2 bunches white asparagus 4 morels, rinsed of sand and sliced into rounds 2 sprigs tarragon, leaves picked and chopped Instructions: Poussin and garnish: In a large bowl, combine the water and fleur de sel. Soak the poussin in the salted water for 5 to 6 hours. Remove poussin from water, dry off, and add salt and pepper to skin side only. Preheat oven to 550 degrees F. Heat a saute pan and add the vegetable oil. When the oil is just beginning to smoke, place the poussin skin side down in pan. Place in a 550 degree F oven for 8 minutes. Remove from oven and finish on the stovetop until deep golden brown is achieved. Remove and set aside, do not wash pan. Heat the remaining vegetable oil in a saute pan. When the pan is hot, sear the foie gras on both sides. When the fois gras is soft to the touch, remove, and set on a plate. It is very important not to burn the fat of the foie gras, so do not get the pan too hot. Deglaze the pan with Armagnac. Combine the veal stock, foie gras, and pan juice and add to the blender. Blend on low speed until foie gras is completely incorporated. Place in a small saucepan, bring to a simmer and season with salt and pepper. Remove excess fat from the chicken pan and saute white asparagus and morels in pan. Season with fleur de sel, pepper, and a pinch of chopped tarragon. To serve: Place white asparagus and morels on plate, sauce around vegetables, and place poussin on top skin side up. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 63346,"Crown Royalandreg; Washington Apple 1.25 oz. Crown Royal? .5 oz. apple schnapps 3 oz. cranberry juice Apple slices Instructions: Combine in a shaker, shake it up and pour over ice. Garnish with apple slices PLEASE DRINK RESPONSIBLY. CROWN ROYAL Blended Canadian Whisky. 40% Alc/Vol. ©2012 The Crown Royal Company, 801 Main Ave, Norwalk, CT ","[Burgundy, Merlot, Pinot Grigio]" 63347,"Banana Nut Muffins 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 4 overripe bananas 1 cup brown sugar 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled 2 eggs 1 teaspoon pure vanilla extract 1/2 cup pecans, chopped Instructions: Preheat oven to 375 degrees F and lightly butter 2 muffin tins. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 63348,"Spanish Baked Salmon 2 cups cubed sourdough bread (about 1-inch pieces) 3/4 cup pitted green olives
3 small red onions, cut into wedges
3 red bell peppers, seeded and cut into thick slices
1/2 teaspoon smoked paprika
5 tablespoons olive oil Kosher salt and freshly ground pepper 6 6-ounce skinless salmon fillets 2 tablespoons fresh parsley, chopped Instructions: Preheat the oven to 375?. Put the bread cubes, olives, red onions and bell peppers on a baking sheet. Add the paprika, 3 tablespoons olive oil and a pinch each of salt and pepper. Toss until everything is evenly coated. Bake for 25 minutes. Rub the salmon with the remaining 2 tablespoons olive oil and season with salt and pepper. Arrange the fillets among the vegetables and bread cubes on the baking sheet. Return to the oven and bake until the salmon is cooked through, another 10 to 12 minutes. Garnish with the parsley. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 63349,"Open-Face Egg and Collards Sandwiches 2 tablespoons extra-virgin olive oil 4 slices Canadian bacon (about 2 ounces), diced 1 small onion, chopped 1 1/2 cups grape or cherry tomatoes, halved 1 teaspoon chopped fresh thyme 3 cups frozen collard greens (about 12 ounces) Kosher salt and freshly ground pepper 1 avocado, sliced 1 teaspoon hot sauce 4 large eggs 2 multigrain hoagie rolls, split 8 slices low-fat muenster cheese (about 4 ounces) Instructions: Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the Canadian bacon and cook, stirring occasionally, until it starts browning, about 2 minutes. Add the onion, half of the tomatoes, and the thyme; cook until the onion softens, about 5 minutes. Add the collards and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook, stirring occasionally, until the collards are tender, about 10 minutes. Meanwhile, combine the remaining tomatoes, the avocado, hot sauce and 1 tablespoon olive oil in a medium bowl; season with salt and gently toss. Set aside. Heat the remaining 1 teaspoon olive oil in a separate large nonstick skillet over medium-high heat. Crack the eggs into the skillet and cook until the whites are almost set, about 3 minutes. Cover and cook until the whites are set but the yolks are still slightly runny, about 2 more minutes; season with salt and pepper. Meanwhile, toast the rolls. Top each half with 2 slices cheese, some collards and a fried egg. Serve with the avocado salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63350,"Heirloom Grilled Cheese Sandwich and Chunky Tomato Bacon Soup 1 stick unsalted butter, softened 1 tablespoon grated Parmigiano-Reggiano 1 tablespoon Dijon mustard, plus 4 tablespoons 8 slices Shephard's bread 8 ounces white Cheddar cheese, shredded 1 heirloom tomato, sliced into 3 (1/8-inch) slices 8 strips thick sliced apple wood smoked bacon, fried 1 (28-ounce) can crushed tomatoes 2 tablespoons extra-virgin basil olive oil 3 tablespoons finely diced shallots 2 garlic cloves, finely diced 2 tablespoons finely chopped thyme leaves 2 tablespoons finely chopped basil leaves 3 strips thick sliced apple wood smoked bacon, fried and diced 3 ounce tomato paste 1/2 cup heavy cream 1 cup chicken broth Salt Sugar, to taste 1 tablespoon chiffonnade basil, for garnish Instructions: To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup. To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 63351,"Caramelized Apple Flan 1/3 cup sugar 2 tablespoons water 3 tablespoons butter 2 pounds Granny Smith apples, peeled, cored and coarsely chopped 1/2 cup brandy 6 eggs 1/2 cup sugar 1 teaspoon cinnamon 1 cup half-and-half Instructions: Place the sugar in a saucepan, and moisten it with the water without stirring. Bring to a boil and cook until light golden brown. Immediately pour the caramel into an 8 to 9 cup mold (a cake pan will do) and swirl and tilt the mold to coat it with the caramel, including the walls. Preheat the oven to 350 degrees F. In a large skillet, melt the butter and let it foam. Add the apples and cook on medium low heat, covered, for 15 minutes. Add the brandy and flame it, then continue to cook, shaking the pan, for 2 minutes or so. In a large bowl, whisk together the eggs, sugar and cinnamon. Stir in the half-and-half and the apples. Pour this custard into the caramel-lined mold and bake in a water bath for 50 minutes or until a knife comes out clean. Remove the flan from the oven and let cool to room temperature. Run a knife around the edge of the mold then turn the flan out onto a serving platter. Pour any caramel sauce from the mold over the flan. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 63352,"\Dance the Night Away\ Energy Bars 2/3 cup dried tart cherries 1/3 cup dried apricots 1/4 cup pitted whole dates (about 5) 1 cup raw almonds 1/4 teaspoon fine salt 2 teaspoons flaxseeds, optional 2 tablespoons toasted sesame seeds, optional Nonstick cooking spray Instructions: Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water. Depending on how dry it is, this could take up to 15 minutes. Drain off the excess water and pat dry with a paper towel. Put the almonds in a food processor and process until small pieces form but before it becomes a paste. Pulse as needed. Add the fruit, salt and flaxseeds, if using. Process to combine. The mixture should pull away from the sides. If it doesn?t, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed. Shape the fruit mixture into a log. Put the sesame seeds in a bowl, if using, and roll the log in the seeds to coat the outside. Line a 9-by-5-inch loaf pan with plastic wrap. Lightly spray it with cooking spray. Lightly spray a second piece of plastic wrap. (You will use it to help press the mixture flat without getting your hands sticky.) Put the fruit mixture in the prepared pan, top with the second piece of sprayed plastic wrap and press down to flatten and spread evenly in the pan. Refrigerate, covered with plastic wrap, until firm, about 1 hour. Lift the mixture from the pan using the plastic wrap. Place on a cutting board and cut into 8 even pieces. Wrap each bar in plastic wrap, parchment or waxed paper. The bars will keep for 2 to 3 days at room temperature, 2 weeks in the refrigerator and 2 months in the freezer.
","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 63353,"Campfire Skillet Cornbread 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for serving 1/3 cup maple syrup
1 cup cold buttermilk
1/4 cup whole milk 3 eggs, lightly beaten 1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
Instructions: Preheat the oven to 375 degrees F. Place a large cast-iron skillet over medium heat and melt the butter, swirling the pan to coat the bottom and sides. Then heat the butter until it stops foaming and turns a light brown color; watch carefully so it doesn't burn. Pour the brown butter into a large bowl and set the skillet aside. Whisk the maple syrup into the butter, followed by the buttermilk and whole milk. Then whisk in the eggs. Add the cornmeal, all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda. Whisk together until combined. Pour the cornmeal batter into the cast-iron skillet. Bake until firm in the center, golden brown on the sides, and an inserted toothpick comes out clean, about 20 minutes. Let cool slightly, then serve warm with butter. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 63354,"Chocolate Waffles with Marshmallow Sauce 1/4 cup water 1/4 cup light corn syrup 3/4 cup sugar 2 egg whites 1 tablespoon powdered gelatin 2 tablespoons cold water 1/4 teaspoon pure vanilla extract Hot water, if necessary 2 eggs, separated 2 tablespoons sugar 1 1/2 cups milk 1 cup all-purpose flour 2 tablespoons cocoa powder, preferably Dutch-processed 2 teaspoons baking powder 1/2 cup salted butter, melted Confectioners' sugar, for garnish Instructions: Make the Marshmallow Sauce: Combine the 1/4 cup water, corn syrup, and sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to \soft ball\ stage, or about 235 degrees F. Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and swirl to mix. Pour the syrup into the whipped egg whites while they are still whipping. Add the vanilla and continue whipping until stiff. Let sit to cool, then thin with hot water, if necessary. Make the Waffles: Preheat the waffle iron. In a mixer with a whisk attachment, whip the whites until soft peaks form; then add the sugar and continue whipping until stiff. In a separate bowl or in a blender combine the yolks, milk, flour, cocoa powder, and melted butter and mix until smooth. Fold in the whipped whites. Cook waffles according to manufacturer's instructions. Serve with marshmallow sauce over the top and a sprinkling of confectioners' sugar. ","[Riesling, Moscato, Vin Santo, Tawny Port]

" 63355,"Spooky Pastry Puffs 1 sheet puff pastry (from a package of 2) 4 tablespoons butter, melted 2 green apples, thinly sliced (soak apples in lemon water to keep them from browning) 2 tablespoons brown sugar 1/2 tablespoon rum extract 1/4 teaspoon pumpkin pie spice 1/3 cup apple cider 1/2 cup apple butter Whipped topping in a can Powdered sugar, for dusting Instructions: Preheat oven to 420 degrees F. Thaw puff pastry in refrigerator For the filling: Melt butter in a pan. Add the apples and toss so they are covered with the melted butter. Add brown sugar, rum extract, pumpkin pie spice and apple cider. Stir over heat until thick. Lay 1 sheet of puff pastry flat on a cutting board. Cut puff pastry with Halloween shaped cookie cutters like bats, pumpkins and ghosts. Place cutout shapes on an ungreased cookie sheet. Make sure there is enough room between shapes for them to puff-up. Bake in the oven for 20 minutes. When puff pastry has been baked carefully cut each shape in half like a sandwich. Spread apple butter on bottom half of puff pastry. Layer apple filling on top of the apple butter. Put whipped topping on top of apple filling. Place top half of puff pasty on whipped cream to complete the sandwich. Sprinkle with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63356,"Blueprint Bean and Grain Salad 2 cups cooked beans of choice 2 cups cooked grains of choice rice, pasta, quinoa or cracked wheat 1 cup diced crunchy vegetable celery, fennel, carrots or bell pepper 1 cup additional vegetable, parboiled if need be broccoli, green beans, corn 1/4 cup finely diced red onion or sliced scallions or chives 1/2 cup packed chopped fresh herbs Up to 1/3 cup dressing of choice Salt and freshly ground black pepper Instructions: Mix the ingredients together and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63357,"Sunday Meat Sauce with Orecchiette 3 slices white bread, toasted and cut into 1/4-inch pieces 1/2 cup milk 3/4 pound ground beef 3/4 pound ground pork 1 large egg, lightly beaten 3/4 cup grated parmesan cheese, plus more for garnish (optional) 10 cloves garlic; 2 minced, 8 smashed 1/3 cup fresh parsley, chopped
Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 2 1/2 pounds bone-in beef shin 2 pounds Italian sausage (half sweet, half hot), halved 1 medium onion, quartered 3 28-ounce cans San Marzano plum tomatoes 1 12-ounce can tomato paste 6 bay leaves 1 pound orecchiette pasta Instructions: Soak the bread in the milk until the liquid is absorbed, about 8 minutes. Meanwhile, combine the ground beef and pork in a bowl with the egg, cheese, minced garlic, parsley, 1 teaspoon salt, and pepper to taste. Add the soaked bread and mix with your hands until combined. Form into 16 meatballs. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the meatballs and cook, turning, until browned on all sides, about 10 minutes. Transfer to a paper-towel-lined plate. Add the beef shin and sausage to the pot and cook until browned, turning, about 10 minutes. Transfer the meats to a large bowl.
Add the onion and smashed garlic to the pot and fry until soft, about 4 minutes.
Crush the tomatoes into the pot with your hands and pour in the juices. Stir in the tomato paste, season with salt and pepper and cook 5 minutes. Add 5 cups water and the bay leaves, then return the meatballs, beef shin and sausage to the pot, stirring carefully. Bring to a low boil, stir, then reduce the heat to low. Cover and simmer 2 hours, or until the shin meat is very tender. Uncover and simmer until the sauce thickens and the shin meat is falling off the bone, about 1 hour 30 minutes. Transfer all the meats with a slotted spoon to a bowl and cover with foil. Simmer the sauce to thicken, about 20 minutes. Discard the bay leaves.
Meanwhile, bring a large pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with enough sauce to coat lightly, then top with more sauce and the meat. Garnish with parmesan, if desired. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 63358,"Steakhouse Blue Cheese Burgers 8 thick-sliced bacon strips 2 tablespoons light brown sugar 1 tablespoon cracked black pepper 2 tablespoons mayonnaise 4 sesame seed hamburger buns, split 2 pounds ground beef 1 tablespoon yellow mustard Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1/4 cup Maytag blue cheese crumbles 2 tablespoons steak sauce Instructions: Preheat the oven to 375 degrees F. Arrange the bacon on a rimmed baking sheet. Sprinkle with the brown sugar and cracked pepper. Bake until the bacon is crisp and the sugar is gooey, 15 to 18 minutes. Remove from the oven, keep warm and set aside. Leave the oven on. While the bacon bakes, heat a cast-iron griddle over medium heat until hot. Spread the mayonnaise on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside. Shape the beef into 4 equal patties. Spread the mustard over each patty and season with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Add the patties and cook for 4 to 5 minutes. Add the butter and flip the patties. Top the patties with the blue cheese crumbles. Bake until the cheese starts to yield--the blue cheese will not melt--2 to 3 minutes. Meanwhile, spread the steak sauce on the bottom buns. Top with the patties and bacon. Close the burgers and serve hot.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 63359,"Pasta Caprese 1/3 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1 shallot, minced 1 small clove garlic, minced Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 teaspoon sugar (optional) 2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces 1 pound pasta, such as campanelle, penne or fusilli 12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces 1/2 cup chopped fresh basil 1/2 teaspoon grated lemon zest Instructions: Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63360,"Tandoori Chicken Kabobs 2 small chickens (about 2 1/4 pounds each), split or quartered 2 tablespoons lemon juice 2 tablespoons yellow food coloring (optional) 1 tablespoon red food coloring (optional) 2 tablespoons ground cumin 1 tablespoon Garam Masala or ground coriander 1 to 2 teaspoons ground red pepper Coarse salt, to taste 2 cups yogurt 2 tablespoons grated fresh ginger 1 tablespoon minced garlic 6 tablespoons usli ghee, clarified butter or extra-virgin olive oil Onion, tomato, and cucumber slices, for garnish Instructions: Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63361,"Seared Scallops with Orange-Jalape?o Slaw 1 1/2 pounds large scallops (about 24) 1/4 cup vegetable oil 2 1/2 teaspoons ground coriander
Kosher salt and freshly ground pepper
3 large navel oranges 1 tablespoon fresh lime juice 1 tablespoon fish sauce 1/2 head napa cabbage, shredded 1 bunch cilantro, leaves roughly chopped 1/2 small red onion, thinly sliced 1 jalape?o pepper, sliced 1/2 cup roughly chopped unsalted roasted peanuts Instructions: Put the scallops on a paper towel\u2013lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well. Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl. Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalape?o and peanuts to the large bowl with the oranges and set aside. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes. Flip the scallops and cook until opaque, about 2 more minutes. Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63362,"Buffalo Hummus One 29-ounce can chickpeas, drained and rinsed 1 cup hot sauce, such as Frank's
2 tablespoons extra-virgin olive oil
Juice of 2 lemons
2 cloves garlic, quartered
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup crumbled blue cheese
1 stalk celery, finely diced, plus 4 celery leaves, cut into chiffonade Pita chips or celery sticks, for serving
Instructions: Add the chickpeas, hot sauce, olive oil, lemon juice, garlic and some salt and pepper to a food processor and pulse until combined. Taste for seasoning and adjust if necessary, then transfer to a serving bowl. Top with the blue cheese, diced celery and celery leaves. Stir to combine just before serving. Serve with pita chips or celery sticks for dipping. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 63363,"Caipirinha 1 small orange, chopped 1 lime, chopped 1 lemon, chopped 1 cup sugar 1 bottle cachaca (sugarcane brandy) Ice Fresh mint and lime slices for garnish Fresh sugarcane sticks, for serving, optional Instructions: Place the pieces of citrus and the sugar in the bottom of a pitcher. Using a muddler or the handle of a wooden spoon, crush and mash the fruits to release the oils and juice from the rind. When you have some nice juice in there and the sugar begins to dissolve, add the liquor and stir to combine. Fill lowball glasses with ice cubes and pour the cocktail over the ice. Do not remove the pieces of crushed fruit. Garnish with mint and lime. Use fresh sugarcane sticks as stirrers, if desired. ","[Cachacca, Rum, Mezcal]" 63364,"Hot Spinach and Artichoke Dip 1 cup thawed, chopped frozen spinach 1 1/2 cups thawed, chopped frozen artichoke hearts 6 ounces cream cheese 1/4 cup sour cream 1/4 cup mayonnaise 1/3 cup grated Parmesan 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder Instructions: Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63365,"Fruit Curd 1 cup citrus juice or berry/fruit puree Zest of 2 citrus fruit, if applicable 1 cup sugar 6 large eggs 12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits Instructions: Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Cook's Note: Try making curd with any citrus fruit, like limes, oranges, grapefruit, tangerines, etc. You can also make curd with purees of berries such as raspberries or blackberries.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63366,"Wiggly Meaty Octo Awesome 1 1/2 pounds cleaned octopus tentacles 1 cup plus 1/2 teaspoon kosher salt 1 cup chicken stock 1 large yellow onion, quartered 2 cloves garlic, smashed 1 one-inch piece fresh ginger, sliced 1 lemon, halved 3 tablespoons soy sauce 2 tablespoons olive oil 2 tablespoons sambal cl paste 1 teaspoon crushed red pepper flakes 1/2 teaspoon ground black pepper 2 tablespoons oyster sauce 2 tablespoons rice wine vinegar 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 tablespoon sesame oil 1 teaspoon sambal chili paste Vegetable oil, for the grill pan 2 tablespoons vegetable or peanut oil 1 1/2 tablespoons rice wine vinegar 1 teaspoon sesame oil Kosher salt and ground black pepper 1 bunch watercress 2 cups thinly sliced Napa cabbage 1 red bell pepper, thinly sliced 1 English cucumber, thinly sliced 1/2 red onion, thinly sliced 1 teaspoon grated lemon zest
Instructions: For the octopus: Combine the octopus and 1 cup salt in a stand mixer fitted with a paddle attachment. Turn the mixer to high and tenderize the octopus for 5 minutes. Combine the chicken stock, onion, garlic, ginger, lemon, soy sauce, olive oil, sambal cl paste, crushed red pepper flakes, 1 cup water, 1/2 teaspoon salt and the pepper in a pressure cooker. Bring the mixture to a simmer. Remove the octopus from the stand mixer and rinse it well to remove the salt. Add the octopus to the pressure cooker, seal the lid and cook the octopus over medium heat until tender, 20 to 25 minutes. For the sauce: Combine the oyster sauce, vinegar, garlic, ginger, sesame oil and sambal chili paste in a small saucepan and bring to a simmer. Remove from the heat. Remove the octopus from the pressure cooker and discard the cooking liquid. Heat a grill or grill pan over medium-high heat and oil the grates. Grill the octopus, brushing with the sauce and turning once, until charred, 2 to 3 minutes per side. For the salad: Combine the vegetable oil, vinegar and sesame oil in a large bowl. Season with salt and pepper. Add the watercress, cabbage, pepper, cucumber, onion and lemon zest and toss to coat with the dressing. Divide the salad among 4 plates. Top each salad with a few pieces of the octopus. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63367,"Mango Chutney 2 1/2 pounds firm-ripe mangoes, peeled and diced 1/2 cup diced red bell pepper 1/2 cup diced red onion 1 red Thai cl, seeded and sliced 1 (2-inch) piece ginger, peeled and grated 1/4 cup currants 3/4 cup packed light brown sugar 1 teaspoon cardamom pods 1 cinnamon stick 1/2 cup cider vinegar 1/2 lemon, juiced 1 tablespoon chopped green onion Instructions: In a large saucepan, combine all ingredients and bring to a boil over medium high-heat. Reduce the heat to low and simmer until chutney has reached a thick jam consistency, usually 25 to 30 minutes, stirring frequently to prevent scorching. Once the chutney has reached the desired consistency, remove from the heat and set aside to cool. Chutney will keep in an airtight nonreactive container in the refrigerator for up to 2 weeks. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 63368,"Shrimp and Vegetable Yellow Curry 2 13.5-ounce cans coconut milk (about 3 1/4 cups) 1/4 cup yellow curry paste (such as Mae Ploy) 1 cup low-sodium chicken broth or clam juice 1 medium carrot, sliced into 1/4-inch-thick rounds 1 small red bell pepper, chopped into 1/4-inch pieces 1 small onion, chopped 1 15-ounce can baby corn, drained and rinsed, cut into pieces 5 sprigs Thai basil, with stems (or regular basil) 1 Thai cl (such as prik kee noo) or serrano cl, stemmed and thinly sliced 3 kaffir lime leaves (or the zest of 1 lime) 1 1/2 tablespoons fish sauce 4 cups canola oil or safflower oil 8 ounces fresh thin rice noodles 1 pound medium shrimp, peeled and deveined 4 ounces snap peas, halved 1/4 cup chopped fresh cilantro leaves 1/4 cup lightly salted peanuts, chopped Instructions: In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, cl, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes. Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside. Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard. Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63369,"Slow-Cooker Swedish Meatballs 1 cup beef broth 1 tablespoon Worcestershire sauce 1 pound ground pork 1 pound ground turkey 1/2 cup plain breadcrumbs 2 large eggs 1 1/2 teaspoons ground allspice 1 teaspoon onion powder Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter, at room temperature 3 tablespoons all-purpose flour 1/4 cup sour cream 1 tablespoon lingonberry or red currant jelly, optional 1/2 cup fresh flat-leaf parsley leaves, chopped Instructions: Add the beef broth and Worcestershire sauce to a 6-quart slow cooker. Add the pork, turkey, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt and 1/2 teaspoon pepper to a large bowl. Mix the meat with your hands until the mixture is uniform in color and texture. Scoop level tablespoonfuls, and roll them into balls; place them in a single layer in the slow cooker. When the bottom of the cooker is covered, add a second layer, starting on the outer edge. (The outside of the cooker is hotter; meatballs on the edge will cook more quickly than those in the center.) Cover and cook on high for 2 hours, until the meatballs are cooked through. Meanwhile, rub the butter and flour together in a small bowl to make a smooth paste (which will be used to thicken the sauce). Pinch off 1/2-inch balls, and set on a small plate. Transfer the meatballs with a slotted spoon from the slow cooker to a large bowl, leaving the cooking liquid in the pot. (You should have about 1 1/2 cups liquid.) When removing the meatballs, start from the outer edges and scoop carefully. Some may be stuck together; gentle coaxing with the spoon will separate them. Whisk the butter-flour paste into the cooking liquid, 1 or 2 balls at a time, to incorporate. Whisk in the sour cream and jelly, if using. Return the meatballs to the slow cooker, and stir with the spoon to coat. Cook on high, uncovered, until the sauce is thickened, 30 minutes. Adjust the setting to keep warm, sprinkle the meatballs with the parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63370,"Greek Spaghetti & Meatballs 3 tablespoons panko or regular breadcrumbs 3 tablespoons milk
1 pound ground lamb
1 teaspoon dried oregano
2 cloves garlic, grated
1 large egg
1 small shallot, finely chopped
Kosher salt and freshly ground black pepper
One 8-ounce block feta cheese, cut into 1/2-inch cubes
Olive oil, for the skillet
1 small yellow onion, chopped One 24-ounce jar good marinara
Red pepper flakes, optional
1/2 cup pitted kalamata olives
Kosher salt 1 pound thick long pasta, such as bucatini or spaghetti
Crumbled feta cheese, for garnish
Chopped fresh parsley, for garnish
Instructions: For the meatballs. Put the breadcrumbs in a large bowl and add the milk, ground lamb, oregano, garlic, egg, shallot and some salt and pepper. Gently mix until everything is combined, then form into golf ball-size spheres. Take a cube of the feta and push it into a meatball, wrapping the meat mixture around the cheese to completely encase it. Continue with the remaining meatballs and feta cubes. Refrigerate the meatballs for 30 minutes if you have time. When you are ready to cook the meatballs, heat a large skillet over medium-high heat. Add 2 tablespoons of oil. When the oil is hot, add the meatballs and brown them on all sides, 5 to 6 minutes. Remove them from the skillet and set aside. For the sauce. Reduce the heat under the skillet to medium, then add the onion and cook, stirring and adding an additional tablespoon or two of oil if needed, until softened slightly, 1 to 2 minutes. Add the marinara, red pepper flakes if using and olives and return the meatballs to the skillet. Cook for another 10 minutes to make sure the meatballs are cooked. For serving: Meanwhile, cook the pasta in salted boiling water according to the package directions, then drain. Serve the meatballs and sauce over the pasta, then garnish with crumbled feta and chopped parsley. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 63371,"Fried Cabbage with Carrots and Peppers 3 slices bacon, chopped Cooking oil, as needed 1 medium onion, sliced (1 1/2 cups)
1 large carrot, julienned (1 cup)
1 medium red bell pepper, sliced (1 cup)
1 yellow bell pepper, sliced (1 cup)
1 large head green cabbage (about 3 pounds), roughly chopped (12 cups)
1 clove garlic, minced
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper Instructions: Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet. Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes. Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63372,"Halal Cart White Sauce 1/2 cup plain yogurt (see Cook's Note) 1/2 cup mayonnaise
1 tablespoon white vinegar
1 teaspoon sugar
2 cloves garlic, minced
Kosher salt
Instructions: Combine the yogurt and mayonnaise in a bowl. Add the vinegar, sugar, garlic and 1/2 teaspoon salt and stir to combine. If the sauce is too thick, add some water 1 teaspoon at a time. Store in a jar or squeeze bottle in the refrigerator for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63373,"Baked Apples and Bacon 12 strips applewood smoked bacon 4 to 6 sprigs fresh thyme, leaves only 3 medium Golden Delicious apples Extra-virgin olive oil 2 tablespoons superfine sugar Baby arugula Instructions: Preheat the oven to 375 degrees F. Arrange the bacon on a sheet tray, sprinkle with some of the thyme and bake until crispy, about 12 to 15 minutes. Slice the apples horizontally to create 5 to 6 cross sections of the apple. On a separate sheet tray lined with a silpat or parchment paper lay the apples out in a single layer and drizzle with a little olive oil. Sprinkle a little sugar and thyme on each slice then bake in the oven until the apples begin to dehydrate and sugar has melted and caramelized, about 8 to 10 minutes To serve, lay the apple and bacon slices, alternating, in a long overlapping line on a serving platter. Or, break the bacon pieces in half and reassemble the apple slices back together, placing crispy bacon pieces in between each slice. Garnish with arugula and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 63374,"How to Grill Lobster Tails | Grilled Lobster Tails with Lemon-Red Fresno Butter 1 1/2 cups freshly squeezed lemon juice 1 teaspoon clover honey 2 sticks unsalted butter, softened 2 teaspoons finely grated lemon zest 3 red Fresno chiles, grilled, seeded and finely diced Kosher salt and freshly grounded black pepper Kosher salt 8 jumbo Maine lobster tails (8 to 10 ounces each) Canola oil, for brushing Freshly ground black pepper Fresh cilantro leaves, for garnish Lemon zest, for garnish Instructions: For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool. Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week. For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed. Heat a charcoal grill to medium-high heat. Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout. Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63375,"Brown Sugar Pork Chops with Georgia Peach BBQ Sauce 2 tablespoons canola oil 1 sweet onion, finely chopped 1 clove garlic, finely chopped One 1-inch piece fresh ginger, peeled and grated 1 1/2 cups ketchup 1/2 cup peach jam 2 ripe peaches, pitted and cut into 3/4-inch chunks 2 tablespoons apple cider vinegar Coarse kosher salt and freshly ground black pepper 3/4 cup dark brown sugar 1/4 cup kosher salt 2 cups boiling water 3 cups ice cubes 4 bone-in pork loin chops (1 1/2 to 2 pounds) Instructions: Place a medium saute pan over medium heat and add the oil. Add the onion and cook until translucent, about 2 minutes. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds.
Add the ketchup, peach jam and peaches. Reduce heat to low and simmer until the sauce thickens, about 30 minutes, stirring occasionally. Add the vinegar and season with salt and pepper. Remove from the heat and set aside to cool.
Meanwhile, in a medium heatproof bowl, dissolve the brown sugar and kosher salt in boiling water, then stir in the ice cubes to cool. Add the pork chops, cover the bowl with plastic wrap and refrigerate about 30 minutes. Remove the pork chops from the brine, rinse them well and dry thoroughly with paper towels.
Pour half the barbecue sauce into a shallow baking dish; reserve remaining sauce. Add the pork chops, turning to coat both sides.
Prepare a medium-hot grill or grill pan. Grill the chops until cooked through, about 5 minutes per side, basting chops with barbecue sauce. Remove from the grill and let stand 5 minutes before serving. Serve with the remaining sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 63376,"Garlic \Fries
3 cloves garlic, minced 2 tablespoons canola oil 3 large baking potatoes, 12 ounces each 1/2 teaspoon salt 1 tablespoon finely chopped fresh parsley leaves Instructions: Preheat the oven to 450 degrees F. Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside. Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes. Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63377,"Healthy Curried Spaghetti Squash 1 medium spaghetti squash (about 2 3/4 pounds) 1 tablespoon olive oil or unsalted butter 2 teaspoons finely grated ginger 1 teaspoon garam masala 2 tablespoons lemon juice 4 teaspoons honey 1/4 teaspoon kosher salt, plus more for seasoning 1/2 cup coarsely chopped cilantro leaves Instructions: Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.
Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.
Calories: 140 Fat: 5 grams Saturated Fat: 1 gram Protein: 2 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 0 grams Cholesterol: 0 milligrams Sodium: 170 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63378,"Poached Pears with Creamy Pecan Sauce 5 cups water, plus more as needed 1/2 cup packed light brown sugar 6 ripe but firm pears, such as Bosc or Anjou, peeled, halved lengthwise and cored 1 lemon 3/4 cup packed light brown sugar 1/2 cup water 1/2 cup heavy cream 1 cup toasted pecan halves Pinch kosher salt Instructions: To poach the pears: In a large pot, combine the water and sugar over medium-high heat. Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer. Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears. Cut a piece of parchment paper into a circle just large enough to cover the pot. Ease the paper down into the pot until it is touching the surface of the liquid. Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes. Remove the pot from the heat and cool the pears completely in the poaching liquid. To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil. Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes. Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more. Stir in the toasted pecans and salt. Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63379,"Deep-Dish Apple Pie 4 pounds Granny Smith apples, peeled, quartered, and cored 1 lemon, zested 1 orange, zested 2 tablespoons freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1/2 cup sugar, plus 1 teaspoon to sprinkle on top 1/4 cup all-purpose flour 1 teaspoon kosher salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground allspice Perfect Pie Crust, recipe follows 1 egg beaten with 1 tablespoon water, for egg wash 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Instructions: Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63380,"Pommes De Terre a la Boulangere: Potatoes a la Bakery 3 tablespoons butter 1 tablespoon olive oil 4 onions, sliced 2 pounds potatoes, thinly sliced Kosher salt and freshly ground black pepper Fresh thyme sprigs, leaves picked 2 cups beef stock Instructions: Preheat the oven to 300 degrees F. Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63381,"Banana Waffles 6 large eggs, beaten 3 very ripe bananas, peeled and mashed 3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron 1 1/2 teaspoons pure vanilla extract 6 tablespoons coconut flour 1 1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt Raspberries, raw honey and chopped toasted pecans, for serving Instructions: Whisk the eggs, bananas, coconut oil and vanilla in a medium bowl until completely combined. Vigorously whisk in the coconut flour, baking powder, cinnamon and salt until no lumps of dry flour remain. Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with raspberries, a drizzle of honey and chopped pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 63382,"Dark Chocolate Brownies with Mint Filled DelightFulls 3/4 cup NESTL? TOLL HOUSE? Dark Chocolate Morsels 1 cup granulated sugar 1/3 cup butter, cut into pieces 2 tablespoons water 2 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/4 teaspoon salt 1 cup (6 oz.) NESTL? TOLL HOUSE? DelightFulls Mint Filled Morsels, divided Instructions: PREHEAT oven to 325°F. Line 8-inch-square baking pan with foil. Lightly grease.\n\nHEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in ¾ cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining ¼ cup DelightFulls morsels over batter.\n\nBAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 63383,"Fromosa 8 ounces frozen strawberries 1 cup champagne
7 ounces frozen mango or orange concentrate 1 cup champagne
10 ounces frozen pitted cherries 1 cup champagne 4 champagne-soaked fruit skewers, for garnish, optional Instructions: For the first layer: Add the strawberries and champagne to a blender and blend until fully incorporated. Pour this layer into 4 champagne glasses. For the second layer: Wash out the blender. Add the mango and champagne and blend until fully incorporated. Pour this layer over a spoon into each glass, over the strawberry layer. For the third layer: Wash out the blender again, then add the cherries and champagne. Blend until fully incorporated. Pour this final layer over a spoon into each glass, over the mango layer. Garnish with a champagne-soaked fruit skewer if using. ","[Champagne, Moscato, Riesling, Cava]" 63384,"Apple, Cheddar and Brie Grilled Cheese 1/2 cup stone-ground mustard 2 tablespoons honey
2 tablespoons mayonnaise
8 slices raisin walnut bread 4 tablespoons salted butter, at room temperature 8 slices sharp Cheddar 12 very thin slices Granny Smith apple 1/4 cup sweet cherry pepper relish
One 8-ounce wheel Brie, sliced into 8 slices
Instructions: For the dipping sauce: Add the mustard, honey and mayonnaise to a medium bowl and whisk until combined. Set aside. For the sandwiches: Heat a 12-inch nonstick skillet or griddle over medium-low heat. Coat one side of each bread slice with butter and place 2 pieces butter-side down in the skillet. Layer one piece of bread with 2 slices Cheddar and 3 slices apple. On the other piece of bread, spread 1 tablespoon pepper relish and add 2 slices Brie. Cover and let cook until the bread starts to brown and the cheese starts to melt, 2 to 3 minutes. Flip the Cheddar piece of bread onto the Brie piece to create a sandwich, then cover again and let cook until the cheese is melting over the sides of the bread, another 2 to 3 minutes. Repeat the process until all the sandwiches are made. Serve with the dipping sauce and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63385,"The Best Barbecue Sauce 2 tablespoons vegetable oil 1 medium onion, chopped (about 1 cup)
2 cloves garlic, smashed 3 cups ketchup 1/2 cup apple cider vinegar 1/4 cup packed dark brown sugar 1/4 cup steak sauce 1/4 cup Worcestershire sauce 3 tablespoons molasses 3 tablespoons yellow mustard 1/2 teaspoon ground celery seed Kosher salt 1 to 2 teaspoons liquid smoke, optional Instructions: Heat the vegetable oil in a medium pot over medium heat. Add the onions and garlic and cook, until the onions are golden, 6 to 7 minutes. Stir in the ketchup, 1 cup water, the vinegar, brown sugar, steak sauce, Worcestershire sauce, molasses, mustard, celery seed and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer until the onions are tender, about 15 minutes. Stir in the liquid smoke, if using. Strain the sauce, pressing on the solids to extract any liquid. ","[Zinfandel, Malbec, Syrah, Rioja]" 63386,"Chocolate Sandwich Cookies with Vanilla Cream Filling 1 1/4 cups all-purpose flour 1/2 cup Dutch processed cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 5 ounces (1 1/4 sticks) unsalted butter at room temperature 1 1/2 cups granulated sugar 1 large egg 1 teaspoon vanilla extract Vanilla Creme Filling, recipe follows 2 ounces (1/2 stick) unsalted butter, at room temperature 1/4 cup vegetable shortening 2 teaspoons vanilla extract 2 cups confectioners' sugar Instructions: Set rack in the middle of the oven and preheat to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder and salt. On low speed, add the butter, then the egg and vanilla. Process or beat until the dough is thoroughly blended and massed together. Drop rounded half teaspoons of batter onto a non-stick cookie sheet at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 8 minutes, turning once for even baking, until the cookies are set. Cool on the pan on a rack. To assemble the cookies, place 1/2 of the cookies, top side down on a flat surface. Scrape the cream filling into a pastry bag fitted with a 1/2-inch star tip. Pipe teaspoon sized rosettes of the filling on the tops of the cookies. Place the remaining cookies, top side up on top of the filling and lightly press to form sandwiches. Place the butter and shortening in the bowl of an electric mixer and beat until combined. Gradually beat in the vanilla and confectioners' sugar at low speed until blended. Increase the speed to high and continue beating for 2 to 3 minutes until fluffy.; ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

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

recipe: Baked Brie with Fig Jam and Prosciutto 1 (1/2 pound) brie cheese, rind removed 1/4 cup fig jam 1/4 cup" 63387,"Butterflied Leg of Lamb Marinated in Yogurt and Mint 1 cup plain yogurt 2 tablespoons fresh lemon juice 1 tablespoon olive oil 4 scallions, finely chopped 3 large garlic cloves, minced, plus 1 large clove garlic 1/4 cup chopped fresh mint 2 tablespoons chopped fresh thyme Grated zest of 1 lemon 1 tablespoon cracked black pepper Salt to taste 1 (4 to 5 pound) butterflied leg of lamb Vegetable oil cooking spray 1/3 cup extra-virgin olive oil 1 large clove garlic, crushed Instructions: Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and refrigerate for 4 to 6 hours. About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature. Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on the meat. Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the olive oil and garlic mixture several times; continue brushing the lamb with the remaining olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb rest for about 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 63388,"Fried Plantains with Sweet Heat 2 fresh limes 2 tablespoons sweet chili sauce 1 tablespoon sweet hot mustard 1 teaspoon horseradish, prepared 1 tablespoon rice vinegar, natural Canola oil, for frying 3 green plantains 1/4 cup garlic, minced Salt and fresh cracked black pepper 1/8 teaspoon red pepper flakes Dash cayenne pepper Instructions: In a bowl, combine the juice of 1/2 of lime, sweet chili sauce, mustard, horseradish and vinegar. Set aside. Heat 1/2-inch of oil in 12-inch heavy pan. Cut plantain on diagonal into 1-inch thick pieces, remove peel. When oil is hot, add the plantains and fry both sides until golden. Drain on paper bag, and sprinkle with salt, and minced garlic. With a flat bottomed, heat proof, glass bowl, smash plantains evenly flat, embedding garlic into them. Return to hot oil and fry until dark golden brown. Remove, drain again on a paper bag, adding more coarse salt, to taste, the red pepper flakes, the cayenne pepper and a squeeze of lime. Serve while hot with sweet heat sauce. ","[Rioja, Tempranillo, Garnacha, Barbera]" 63389,"Skinless Bass Recipes for Houseboat Grilling 2 (8-ounce) striper fillets, skin removed Olive oil, to taste 2 tablespoons lemon dill Parmesan sauce (store bought or make your own) Crushed garlic croutons, to taste 1 tablespoon shredded Parmesan Salt and pepper 2 (8-ounce) striper fillets, skin on Chopped tomato Diced shallots Chopped cilantro leaves Sweet peppers, chopped Chives Garlic Olive oil Instructions: Place 2 fillets and place on a sheet of tin foil. Lightly cover them with olive oil, and then drizzle 2 tablespoons of lemon dill Parmesan sauce over each fillet. Sprinkle crushed garlic croutons generously over them and top with 1 tablespoon of cheese over the fillets. Fold tin foil sheets inward to hold juices in. Place these on your grill for about 20 minutes. Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling. Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature. Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta. Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63390,"Zucchini and Goat Cheese Pinwheels 4 ounces cream cheese 4 ounces goat cheese 1/2 cup chopped sun-dried tomatoes (packed in oil) 1/2 cup thawed and well-drained frozen chopped spinach 8 fresh basil leaves, chopped 1 clove garlic, minced Kosher salt and freshly ground pepper 2 long zucchini, thinly sliced lengthwise (use a mandoline if you have one) Instructions: In a medium bowl, use a fork to mash the cream cheese and goat cheese. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper. To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the pinwheels upright on a serving tray. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63391,"Sweet and Spicy Pork Fajitas with Corn and Mushrooms 1/3 cup olive oil 1/4 cup torn cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon thyme leaves 6 cloves garlic, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds 1-inch-thick boneless center-cut pork chops 1 tablespoon vegetable oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons unsalted butter 1/2 teaspoon ground cumin 4 ears fresh corn, kernels removed 1 poblano pepper, seeded and chopped Kosher salt 3 scallions, sliced 1 lime, juiced Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sour cream, sliced pickled jalapenos, salsa, shredded pepper Jack cheese, chopped red onions Instructions: For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 63392,"Cajun Slow-Cooker Pulled Pork 1/2 cup apple cider vinegar 1/3 cup ketchup 1/4 cup plus 2 tablespoons Creole or spicy brown mustard 1 tablespoon molasses 2 tablespoons packed light brown sugar 2 teaspoons paprika Kosher salt and freshly ground pepper 1 3-to-4-pound boneless pork shoulder
2 links andouille sausage 1/3 cup mayonnaise 8 soft sesame buns Pickle slices and potato chips, for serving Instructions: Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 63393,"Big Beef Meatballs with Bucatini 1 1/2 pounds ground sirloin 2 small to medium yellow onion, 1 grated and 1 finely chopped 6 cloves garlic, chopped, divided 1 egg 1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table 1/4 teaspoon ground allspice or nutmeg 3 tablespoons capers, drained and chopped 2 tablespoons chopped sage leaves, 4 to 6 sprigs A couple generous handfuls flat-leaf parsley, chopped, divided Salt and pepper 3 tablespoons extra-virgin olive oil, plus some for drizzling 1 pound bucatini (thick, hollow spaghetti) 1/4 pound pancetta, chopped 12 baby portobello caps, (crimini mushrooms), chopped 1/2 cup dry red wine, eyeball it 1 cup, (8 ounces), beef stock 1 (28-ounce), can crushed tomatoes, Sam Marzano if available
Instructions: Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil. Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop bucatini in salted boiling water to cook off. Drain. Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4 minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes. Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the tables. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 63394,"Grilled Ham and Cheese Sandwich 6 slices firm, thinly sliced closetextured white bread 3 tablespoons sweet butter, softened 3 thin slices honey cured ham 1/4 pound sliced Gruyere cheese, white cheddar, Swiss, or other medium firm cheese Instructions: To assemble the sandwiches, butter both sides of each slice of bread. Then lay the ham and cheese on one slice and cover with a second slice of bread. Trim the crusts off the sides of the sandwiches. Heat a saute pan over medium low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan. Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve 3 quarters each per serving; ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 63395,"Mexican Chocolate Bread Pudding 1 tablespoon unsalted butter, for greasing 5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread) 2 3/4 cups whole milk 2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra) 1 cup granulated sugar 2 whole eggs 3 large egg yolks 1/3 cup raisins 1 tablespoon ground cinnamon Powdered sugar, for dusting Instructions: Butter an 8 by 8 by 2-inch glass baking dish. Set aside. Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth. Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead. Preheat the oven to 350 degrees F. Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature. ","[Malbec, Tempranillo, Barbera, Zinfandel]

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

recipe: Creamy Tomato Soup with Croutons and Parmesan Cheese 1 tablespoon unsalted butter 1 medium onion, finely chopped 3 cloves garlic" 63396,"Cereal Ice Pops 2 2/3 cups sweetened peanut butter cereal, such as Reese's Puffs 2 2/3 cups sweetened cinnamon cereal, such as Cinnamon Toast Crunch 2 2/3 cups sweetened corn cereal, such as Cap'n Crunch 4 1/2 cups whole milk
1 cup vanilla Greek yogurt
1/2 cup semisweet chocolate chips (about 6 ounces)
2 teaspoons coconut oil
Instructions: Put twelve 3-ounce paper cups on a tray that will fit inside the freezer. Spoon 1 heaping tablespoon of the peanut butter cereal into each of 4 paper cups. Spoon 1 tablespoon of the cinnamon cereal into each of another 4 paper cups and 1 tablespoon of the corn cereal into each of the 4 remaining cups. Set aside. Pour 1 1/2 cups milk into each of 3 separate mixing bowls. Add 2 cups of the peanut butter cereal to one bowl, 2 cups of the cinnamon cereal to the second bowl and 2 cups of the corn cereal to the third bowl; stir to combine. Let the cereal soak in the milk, refrigerated, for a minimum of 30 minutes. Meanwhile, crush the remaining cereal in separate ziptop bags. Put the crushed cereal into 3 small bowls. Using a fine-mesh strainer, strain the cereal milk into 3 separate containers with pour spouts. Push as much of the milk as possible out of the cereal. Discard the soaked cereal. Add 1/3 cup of the yogurt to each container of flavored milk and whisk to combine. Divide the peanut butter cereal milk among the paper cups with the peanut butter cereal in the bottom, until the cereal rises to the top (about 1/3 cup milk mixture per paper cup). Divide the cinnamon cereal milk among the paper cups with the cinnamon cereal in the bottom, and the corn cereal milk among the paper cups with the corn cereal. Put the tray of cups in the freezer to chill for 2 hours. After 2 hours, put an ice-pop stick into each cup. Put the tray back in the freezer for another 2 hours, until the ice pops are completely hardened. Put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring after each interval, until the chocolate is melted, about 2 minutes. Once the ice pops are frozen, work quickly to peel off the paper cup from each. One by one, dip the end of each ice pop into the melted chocolate and immediately roll in the corresponding crushed cereal (about 1 tablespoon of crushed cereal per pop). Store in the freezer until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63397,"Sturgeon Fillets Served with a Fig and Corn Cream, a Licorice Flavored Crustacean Broth, and Stuffed Artichokes 4 sturgeon fillets, totaling about 2 pounds, skinless About 4 ounces chicken consomme About 5 ounces cream About 3 1/2 ounces white polenta Salt and freshly ground black pepper Dash lemon juice About 1-ounce fig puree Olive oil, to taste About 6 pounds langoustine carcasses 1 carrot, roughly chopped 1 onion, roughly chopped Parsley sprigs, to taste Thyme, to taste Bay leaf, to taste Star anise, to taste 2 liters water About 2 1/2 ounces powdered licorice 1 pint cream 4 large artichokes Lemon juice About 1 3/4 ounces carrots About 1 3/4 ounces shallots About 1 3/4 ounces zucchini About 1 3/4 ounces red bell peppers About 1/2 ounce country ham Olive oil 2 chopped up artichoke hearts (from above) Fresh chives, to taste Instructions: Fish: Using a nonstick skillet, caramelize the sturgeon fish. Set aside. Corn and Fig Cream: Boil the chicken consomme and the cream. Incorporate the polenta by sprinkling it into the pan. Let it cook for 5 minutes, stirring continuously. Season with salt, pepper, and lemon juice. Add the fig puree. Crustacean Broth: Heat some olive oil in a pot. When the oil is hot, add the langoustines to heat through. Add the carrot, onion, parsley, thyme, bay leaf, and star anise. Cook for a few minutes. Add the water and powdered licorice. Cook on low heat for 30 minutes. Pass the mixture through a fine strainer and add the cream. Stuffed Artichokes: Trim each artichoke, 1 at a time, to reveal the heart. Cut off the stem and the top of the artichoke, then cut away all the outer leaves in 1 circular motion. Use a spoon to scrape out the pointy thistles, and use the knife to trim away any remaining leaves or husk. You should be left with just the heart (artichoke should be in the shape of a little bowl) Rub the hearts with lemon juice. Place artichokes into a pot of cold water with enough water to cover. Cook on medium heat until a knife easily slides through the artichoke heart, about 15 to 20 minutes. Once artichoke hearts are cool enough to handle, set 2 aside and chop the other 2 into small pieces. You will use the chopped up artichoke for the artichoke filling. Cut the carrots, shallots, zucchini, bell peppers, and ham in a \brunoise\ fashion (small cubes). Saute all the ingredients in olive oil, in the order given. Do not overcook. Fold in the chopped artichokes. Stuff the 2 artichoke hearts with the filling. Set aside. To finish the dish: On the center of a large platter, place the fig polenta. Arrange the sturgeon around the polenta. Add the stuffed artichoke hearts to the plate. Garnish the plate with chives. Drizzle the platter with the Crustacean Broth and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 63398,"Shaved Carrot and Fennel Salad with Honey Vinaigrette 1/2 bunch rainbow carrots 1 fennel bulb with fronds (about 1 pound), halved and cored 1/2 cup dried apricots (half a 6-ounce package), thinly sliced 1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup pine nuts, toasted
Instructions: Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots. Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63399,"Champ Burger 2 pounds blend of ground short rib, brisket and chuck 2 ounces club soda
1/2 tablespoon salt
1/2 tablespoon ground black pepper
2 strips bacon
Maple syrup, for drizzling 2 plum tomatoes
2 Hass avocados
1 hydro butter lettuce
Melted butter, for the grill 4 ounces sliced Swiss cheese
4 ounces sliced mozzarella 4 ounces sliced provolone
8 brioche burger buns, buttered
Candied Jalape?o Sauce, recipe follows 10 sliced jalape?os 1/2 cup sugar 1 cup vinegar Instructions: Combine beef, club soda, salt and pepper in large bowl. Fold together, being careful not to overwork it. Form into eight 1/4-pound patties and refrigerate. Preheat the oven to 355 degrees F and lay bacon flat on a cookie sheet. Bake for 8 minutes, then drizzle with some maple syrup and bake an additional 3 minutes. Allow to cool. Slice tomatoes and avocados and tear the lettuce shells off at the base. Preheat a grill for cooking over medium-high heat. Brush the grill with melted butter and place patties on grill. Cook for 3 minutes, then flip and add a slice of each of the cheeses to each of the patties. Sprinkle some water around the burger and cover with a bowl for 2 minutes. Remove from heat and place on buttered buns to build your Champ! Preheat the oven to 375 degrees F. Lay out jalape?o slices on a cookie sheet and sprinkle with sugar. Bake about 20 minutes, then transfer to a food processor and blend with vinegar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 63400,"Crepes Suzette 1 1/2 cups all-purpose flour Pinch salt 3 eggs 1/2 cup sugar 2 cups milk 1 tablespoon orange liqueur (recommended: Grand Marnier) 1 teaspoon vanilla extract 1 tablespoon orange zest 1/2 cup clarified butter 1 1/2 cups freshly squeezed orange juice 2 tablespoons sugar 2 teaspoons grated orange zest 2 tablespoons orange liqueur (recommended: Grand Marnier) 3 oranges, peeled and sectioned Vanilla ice cream, for serving Instructions: Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes. Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter. In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside. Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63401,"Spinach, Mushroom and Monterey Jack Cheese Quesadillas 3 tablespoons unsalted butter 3 cups white mushrooms (about 5 ounces), sliced Kosher salt and freshly ground black pepper 2 teaspoons vegetable oil 1 large shallot, sliced (about 3/4 cup) One 10-ounce package baby spinach leaves, washed but not dried Four 10-inch (burrito-size) flour tortillas 2 cups shredded Monterey Jack cheese A few dashes of hot pepper sauce Sour cream, chopped scallions, guacamole and salsa, for serving Instructions: Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl. To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute. Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients. Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas. Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 63402,"Chocolate-Truffle Stuffed Pear Wreath One 750-milliliter bottle dry red wine 1/4 cup granulated sugar 2 cinnamon sticks 2 whole star anise 1 vanilla bean, split and scraped 1 tablespoon orange zest (from about half an orange) 3 pears, peeled, halved and cored One 17.3-ounce package puff pastry
All-purpose flour, for dusting 6 dark chocolate truffles, such as Godiva 1 large egg white Sanding sugar, for decorating Instructions: Preheat the oven to 400 degrees F. Combine the wine, granulated sugar, cinnamon sticks, star anise, vanilla bean seeds and orange zest in a medium pan over medium-high heat and bring the poaching liquid to a boil. Nestle the pear halves curved-side down in the poaching liquid (it is okay if they aren't fully submerged). Reduce the heat to medium-low and simmer for 15 minutes. Turn off the heat, flip the pears over so the opposite side is now submerged and allow the pears to cool to room temperature in the poaching liquid, about 45 minutes. Meanwhile, roll out a sheet of the puff pastry on a lightly floured surface to a 12-inch square; this will be the bottom of your wreath.
Roll out the second sheet of puff pastry on a lightly floured surface to a 12-by-13-inch rectangle. Trim off a 1-by-12-inch strip, then cut twelve 1-inch leaf shapes out of the dough with a paring knife. Gently press the paring knife blade into each leaf to make the impression of veins on the leaves, and set the leaves aside for later. Working vertically, cut a column of 1 1/2-inch vertical slits in the remaining 12-inch square of dough, leaving 1/4-inch of space in between each slit. Space a second vertical column of slits 1/2-inch from the first with the first slit of the second column starting halfway down the first slit in the first column and finishing halfway down the second slit in the first column. Continue this pattern until the entire square of dough is marked. Stack the top and bottom tart doughs and the leaves on a baking sheet with parchment between each and cover with plastic wrap. Chill in the fridge until the dough is firmer and easier to work with, about 20 minutes. Place the bottom piece of puff pastry on a sheet of parchment paper and assemble the tart by placing a 3-inch bowl in the center. Stuff each pear center with a chocolate truffle and arrange the 6 pear halves cut-side down with the stem ends pointing out around the bowl, leaving a 3/4-inch space between the bottom of the bowl and the bottoms of the pears.
Brush the dough surrounding the pears with the egg white. Place the dough with the slits over the top of the pears and gently stretch it to create diamond-shaped openings. Press the dough down all around each pear to seal it. Use a paring knife to cut around the perimeter of the bowl, and remove the bowl and the central piece of dough. Press to seal that edge as well. Use your paring knife to trim the extra dough from the edges, following the outline of the pears, leaving a 1/2-inch border of the dough. Brush the tops of the puff with the egg white. Attach 2 leaves to the stem end of each pear, and brush those with egg wash too. Sprinkle the tart with sanding sugar. Use the parchment to carefully transfer the tart to an 18-by-13-inch baking sheet.
Bake the tart until the pastry is risen and golden brown, 20 to 25 minutes. Cool 5 minutes before serving.
","[Barolo, Barbaresco, Chianti, Pinot Noir]" 63403,"Valentine's Cookies 1/2 cup butter 1 cup sugar 1 egg 1/4 cup milk 1/4 teaspoon vanilla Approximately 3 cups flour 2 teaspoons baking powder Icing, recipe follows Silver balls Gold balls 2 tablespoons egg whites* (See Disclaimer) 2 cups powdered sugar Red food coloring Instructions: Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan. Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63404,"Homemade Goat Cheese 1 gallon goat's milk (unpasteurized) 1 quart buttermilk 3/4 teaspoon liquid rennet or 1 tablet rennet (available in health food stores) Olive oil, for seasoning if desired Salt, for seasoning if desired Pepper, for seasoning if desired Instructions: In a large nonreactive saucepan, combine the goat's milk, buttermilk, and rennet. Heat over low heat until the mixture reaches a temperature of 180 degrees F. Transfer to a nonreactive bowl and allow to sit overnight, covered, until the curds and whey separate. Line a colander with several layers of cheesecloth and ladle the curds into the colander. Discard whey. Fold cheesecloth over top of curds and allow to drain overnight, refrigerated. Remove cheesecloth and season, to taste, with olive oil and salt and pepper, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63405,"Mojito Granita 1 cup sugar 3 cups water 1 bunch mint leaves (reserve some for garnish) 1/2 cup fresh lime juice 1/2 cup white rum Instructions: Put the sugar and water into a saucepan over medium-high heat and bring to a boil. When the sugar has dissolved, remove from the heat and let cool. Put the mint leaves into a blender along with the lime juice, rum, and cooled sugar syrup. Blend for about 30 to 45 seconds or until the mint is finely chopped. Pour this liquid into a 9 by 13-inch metal cake pan and put it into the freezer. Scrape the mixture every hour with a fork to break up the ice crystals. After about 4 to 6 hours, depending on your freezer, the pan will be full of mojito ice flakes and will be done. Serve in small, cold bowls or glasses, garnished with reserved mint leaves. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Prosecco]" 63406,"Worms and Eyeballs 1 1/2 pounds ground chicken breast 2 cloves garlic, chopped 2 tablespoons chopped ginger root 2 scallions, finely chopped 1 small red pepper, 1/4 finely chopped and the remainder thinly sliced 2 tablespoons hoisin sauce, Chinese style barbecue sauce Salt and coarse black pepper 3 tablespoons vegetable oil, divided 3/4 small red bell pepper, sliced 1 cup shredded carrots 1 cup bean spouts 1 cup snow pea pods, julienne cut 1 pound bucatini, cooked to al dente 1/4 to 1/3 cup dark soy (Tamari) sauce, eyeball it Instructions: Preheat oven to 400 degrees F. Combine chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin and salt and pepper. Roll meatballs into the size of chicken eyeballs. Place balls on a nonstick cookie sheet and coat lightly with vegetable oil, about 1 1/2 tablespoons. Roll balls around with your hands to gently coat with the oil. Roast the chicken eyeballs 10 to 12 minutes in a very hot oven. About 5 minutes from the meatballs coming out of the oven, start stir-frying the veggies. Heat a large nonstick skillet over high heat. Add remaining 1 1/2 tablespoons vegetable oil. Add the sliced red bell pepper, carrots, spouts and pea pods to hot pan. Stir fry 1 minute, then drain noodles and add them to the vegetables. Add dark soy sauce to the noodles and toss to combine and evenly coat. Transfer noodles to a serving platter and top with chicken eyeballs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63407,"BBQ Lasagna 20 sheets lasagna noodles Cooking spray 1 quart barbecue sauce 4 quarts shredded sharp Cheddar-Monterey Jack cheese mix 2 pounds pulled pork 2 pounds smoked chicken, chopped 2 pounds Cajun sausage, cooked and chopped Instructions: Preheat the oven to 400 degrees F. Boil the lasagna noodles for 9 minutes in a pot of salted water. When cooked, drain and transfer to an ice bath for 1 minute. Lay out the noodles on a large cookie sheet and spray with cooking spray. In a 4-inch-deep full-size hotel pan, spread a layer of the barbecue sauce over the bottom. Arrange 5 slightly overlapping noodles to fully cover the bottom of the dish. Then spread a layer of pulled pork, followed by 5 ounces of the barbecue sauce and 1 quart of cheese. Continue layering with 5 more noodles, followed by a layer of smoked chicken, 5 ounces of barbecue sauce and 1 quart of cheese. Then create another layer with 5 more noodles, followed by a layer of Cajun sausage, 5 ounces of barbecue sauce and 1 quart of cheese. Finish with the remaining noodles, the rest of the barbecue sauce and the last quart of cheese. Bake, uncovered, until cooked through, about 30 minutes. ","[Zinfandel, Merlot, Malbec, Rioja]" 63408,"Decadent (Gluten-Free!) Chocolate Cake 1 pound plus 3 ounces bittersweet chocolate such as Lindt, broken into chunks 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature
1 tablespoon Cup4Cup gluten-free flour
1 1/2 tablespoons sugar
1 teaspoon instant coffee granules
1/4 teaspoon kosher salt
4 extra-large eggs, at room temperature, separated
1/4 cup heavy cream
Coffee or vanilla ice cream, for serving
Instructions: Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper. Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!) Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle. Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream. ","[Pinot Noir, Barolo, Tempranillo, Zinfandel]

" 63409,"Meatloaf 1/4 cup dry bread crumbs 1/4 cup milk 1 medium onion, finely diced 5 cloves garlic, smashed 1 egg 3 teaspoons fennel seed, toasted 1 tablespoon kosher salt 1 teaspoon black pepper 3/4 cup fresh flat-leaf parsley, chopped 1 cup MP Sauce, recipe follows 3/4 pound ground beef 3/4 pound ground veal 3/4 pound ground pork Millionaire's Relish, recipe follows 1 cup balsamic vinegar 1 cup apple cider vinegar 1/4 cup blackstrap molasses 1/4 cup corn syrup 1/3 cup shallots, minced 2 tablespoons finely chopped tarragon leaves 1 tablespoon chipotle peppers 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sambal oelek* 1/4 cup dried dates, pitted and chopped 1/4 cup tomato paste
1/4 cup brown sugar 1 tablespoon soy sauce 1 1/2 teaspoons minced garlic 1 1/2 teaspoons tamarind paste* 1 teaspoon Dijon mustard 1 teaspoon kosher salt 1 pinch baking soda 2 cucumbers, peeled, seeded, and finely diced (about 4 cups) 1 large onion, finely diced 1 small hot pepper, seeded, finely diced 1 teaspoon kosher salt 3/4 cup sugar 1/2 cup white vinegar 2 teaspoons mustard seed 1 teaspoon celery seed 1/4 teaspoon ground cloves 1/2 teaspoon turmeric Instructions: Preheat oven to 325 degrees F.
Combine the bread crumbs and the milk in a large bowl. Set aside.
Combine the onion, garlic, egg, fennel, salt, pepper, parsley, and 1/2 cup of the MP Sauce. Add the bread crumb mixture and mix well. Gently mix in the ground meats.
Pack this mixture into the loaf pan. Pour the remaining 1/2 cup of MP Sauce over top. Place on a baking sheet and bake for about 1 hour and 10 minutes, until an instant-read thermometer reaches 160 degrees F. Let rest at least 15 minutes before slicing.
Serve hot accompanied by Millionaire's Relish. In a large stainless-steel pot, combine all the ingredients except for the salt and baking soda. Bring the mixture to a boil over high heat, then reduce to medium-low heat. Simmer gently for about 20 minutes, stirring occasionally. Allow the mixture to cool for at least 15 minutes before adding to the food processor or blender.
Puree the sauce in batches, then press the sauce through a fine sieve for a smooth finish. Stir in the salt and baking soda, which will help to balance the acidity of the sauce.
Put the cucumbers, onion, and hot pepper in a large bowl and sprinkle with salt. Let stand for 30 minutes, then drain.
Meanwhile in a medium-sized stockpot over high heat, bring the sugar, vinegar, mustard seed, celery seed, cloves, and turmeric to a boil. Reduce the heat to medium-low and add the drained cucumber, onion and hot pepper. Cook until the mixture thickens, about 20 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 63410,"Macaroni and Cheese 4 cups dried macaroni 1 whole egg 1/2 stick (4 tablespoons) butter 1/4 cup all-purpose flour 2 1/2 cups whole milk 2 heaping teaspoons dry mustard (more if desired) 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking Salt Seasoned salt 1/2 teaspoon ground black pepper Optional spices: cayenne pepper, paprika, thyme 1 pound thick-cut peppered bacon 3 yellow onions, halved and sliced 3 tablespoons butter 8 ounces gorgonzola Cooked sliders and/or macaroni and cheese, for serving Instructions: Preheat the oven to 350 degrees F. Cook the macaroni until still slightly firm. Drain and set aside. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes. Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Use a fork to crumble the gorgonzola. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63411,"Tomato Salad with Pancetta Crisps 6 thin slices pancetta (about 2 ounces) 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 3 large tomatoes, quartered and chopped into 1-inch pieces 1 English cucumber, halved lengthwise and thickly sliced 1/2 red onion, cut into 1-inch pieces Instructions: Preheat the oven to 350 degrees F. Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven and let cool, then crumble. Whisk the vinegar, olive oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed. Combine the tomatoes, cucumber and onion in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper. Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63412,"Downhome Barbecue Beef Short Ribs 8 pounds beef short ribs, cut across the bone 2 garlic cloves 1 bay leaf 1 cup brown mustard 1/2 cup red wine vinegar 1/3 cup brown sugar 2 tablespoons tomato paste 1 teaspoon cayenne pepper 3 tablespoons butter, melted 1 tablespoon molasses 3 tablespoons Worcestershire sauce 1 tablespoon granulated onion 1 tablespoon granulated garlic Salt and pepper, to taste Instructions: Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper. Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 63413,"Touchdown Lemon Shandy Ice 2 cups lemonade 1 (16-ounce) bottle lager beer Instructions: Fill 4 glasses with ice. Pour lemonade into each glass and top with beer. ","[Lager, Helles, Pilsner]" 63414,"Granzella's Reuben Sandwich 2 slices marble rye 2 tablespoons mayonnaise
1 tablespoon mustard
2 thin slices dill pickles
1/4 cup pickled banana wax peppers
3 ounces corned beef
1 ounce Swiss cheese
1/2 cup sauerkraut
Instructions: Heat a panini grill or grill to around 250 degrees F. Spread marble rye with mayo and mustard. Top with pickles, banana wax peppers, corned beef, Swiss cheese and sauerkraut. Close bread and grill until center is warm and bread is toasted. ","[Chardonnay, Riesling, Pinot Grigio, Gewrztraminer]" 63415,"Blueberry Almond Breakfast Tart 3/4 cup sugar Pinch sea salt 5 (1/4-pints) fresh blueberries, divided 1 lemon 3 large egg yolks 21/2 teaspoons cornstarch 3 tablespoons unsalted butter 1 cup all-purpose flour 1/2 cup plus 2 tablespoons toasted sliced almonds 2 tablespoons sugar Pinch salt 1 large egg yolk 1 stick butter, cold, cut into pieces 1/4 teaspoon almond extract 2/3 cup black currant jelly plus 1 tablespoon water Instructions: For the berry filling: Add the sugar, pinch of salt and 2 (1/4-pints) blueberries to a saucepan. Zest the lemon over the top, then juice about 1 tablespoon and add to the berries. Give it a stir. Put on the stove about medium heat and cook until the berries release their juices and looks like jelly or jam. While that's happening, whisk your egg yolks and cornstarch together in small bowl. Stir into the berries and boil until nice and thick. Set aside. For the crust: Put your flour into a food processor, add the 1/2 cup almonds, the sugar, a pinch of salt and pulse until it's a fine meal. Add the egg yolk and cold butter (Cold butter makes the crust nice and flaky.) Add the extract and process the mixture until it turns into a little ball of dough. Press the dough nice and evenly into a 9-inch tart pan with a removable bottom. Freeze 1 hour or so to firm it up. Freezing will also help make a nice crispy tart after baking. Put a piece of parchment on the dough and fill it with dried beans. Bake for 12 minutes or so. This is called blind baking, which keeps the crust nice and flat and leaves plenty of room for the filling. Remove the beans and parchment and cook the crust until it's nice and golden brown, another 16 minutes. Let cool. Heat the black currant jelly and 1 tablespoon water in a saucepan to melt it. Pour the blueberry filling in the tart and spread out to the edges. Mound the remaining fresh blueberries over top. Brush the top with the jelly glaze. Take the remaining toasted almonds and sprinkle them around the edges. Place in the fridge to firm up. Remove the tart bottom, slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 63416,"Sunny's Sausage Creamed Collards Kosher salt Two 2-pound bags pre-washed collards, further chopped down into thin ribbons
1 cup sour cream
2 cups heavy cream
1 tablespoon all-purpose flour
1/2 teaspoon ground allspice
2 tablespoons harissa
Freshly cracked black pepper
1 tablespoon olive oil
1 pound hot sausage, casings removed
1/2 cup chopped red onion 2 cloves garlic, thinly sliced
12 to 14 cherry tomatoes, halved
Instructions: Blanch the collards: Bring a large pot of salted water to a boil; prepare a large bowl of ice water. Add the collards to the boiling water and cook until bright green and wilted, about 1 minute. Shock in the ice water, then drain and press as dry as possible between paper towels. Cook the base: In a large bowl, whisk together and combine each ingredient in order and until fully blended before adding the next, starting with the sour cream and then moving on to the heavy cream, flour, allspice, harissa, a nice pinch of salt and a few hefty grinds of black pepper. Make sure to whisk well to combine everything. Place a large pot over medium heat and add the oil. Add the sausage and cook, breaking up the chunks with a wooden spoon into bite-size pieces, until browned, 5 to 8 minutes. Add the onion and garlic and cook, stirring often so the garlic doesn't burn, until the onions are tender, 5 to 7 minutes. Add the cream mixture. Add the collards, stir well, cover and steep on medium heat until tender, 20 to 30 minutes. Stir in the tomatoes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 63417,"Carrots Seasoned with Herbs 4 large cloves garlic 1/2 teaspoons dried oregano, crumbled 3/4 teaspoon cumin seeds 1 teaspoon ground coriander 1/2 teaspoon red pepper flakes 3 tablespoons sherry vinegar 1/2 cup olive oil, for the dressing, plus 2 tablespoons for carrots 2 pounds long, tender young carrots, cut into 3/4inch slices on the diagonal 3 tablespoons water, or as needed Pinch of sugar, if desired 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 small bunch flat-leaf parsley, leaves only, finely chopped Instructions: In a mini food processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or ramekins. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63418,"Cream of Asparagus Soup 2 (8-ounce) packages frozen asparagus spears, thawed 4 cups low-sodium chicken stock 1 (10.5-ounce) can white sauce 3/4 cup cream Salt and freshly ground black pepper Instructions: Trim tips off of thawed asparagus spears; set aside. Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes.
Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.) Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63419,"Pecan Pie 1 1/4 cups all-purpose flour 2 teaspoons sugar 1/8 teaspoon salt 1/2 cup cold butter (1 stick), diced 1 large egg, lightly beaten Flour, for rolling the dough 5 tablespoons unsalted butter 1 cup packed light brown sugar 3/4 cup light corn syrup 1/2 teaspoon fine salt 2 cups chopped toasted pecans 1 to 2 tablespoons bourbon 2 teaspoons pure vanilla extract 3 eggs, lightly beaten Instructions: Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 63420,"Greek Lamb with Yogurt Mint Sauce 4 large garlic cloves 3 tablespoons chopped fresh rosemary leaves 1 1/2 teaspoons dried oregano Kosher salt and freshly ground black pepper 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 cup good olive oil 1/2 cup dry red wine 2 racks of lamb, frenched and cut into 8 chops each Yogurt Mint Sauce, recipe follows 6 scallions, white and green parts, chopped 1/2 cup chopped fresh mint leaves 2 tablespoons minced fresh dill Pinch crushed red pepper flakes 1 tablespoon good olive oil 1 tablespoon freshly squeezed lemon juice 7 ounces Greek-style yogurt (recommended: Fage Total) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight. When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce. Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop. ","[Syrah, Grenache, Tempranillo, Barbera]" 63421,"Pork Tenderloin with Dried Fig and Mushroom Sauce 1/2-oz. dry porcini mushrooms 1 cup boiling low-sodium chicken broth or water 2 Tbs. olive oil 3 Tbs. unsalted butter 1/2-lb. shiitake mushrooms, wiped clean and tough stems removed 1/2-lb. shiitake mushrooms, wiped clean and tough stems removed
kosher salt freshly ground black pepper 2 pork tenderloins, trimmed of fat and silver skin, about 1-1/2 lbs.
2 pork tenderloins, trimmed of fat and silver skin, about 1-1/2 lbs. 1 large shallot, finely chopped 1 cup red wine 3 dried figs, stemmed and finely chopped
1 Tbs. finely chopped fresh thyme or 1 tsp. dried thyme 1 Tbs. veal, duck, or beef demi-glace, optional Instructions: Place dry mushrooms in a heatproof bowl and pour boiling broth over them. Let stand to soften, about 30 minutes. Line a small strainer with a coffee filter and strain mushroom liquid through filter and into a bowl or measuring cup. Squeeze mushrooms to extract any excess liquid, straining into a container to reserve liquid. Rinse reconstituted dried mushrooms to remove any grit, pat dry with paper towels and finely chop.
In a large skillet, heat a tablespoon olive oil and a tablespoon of butter over medium-high heat. Season pork on all sides with salt and pepper. Add it to pan and sear, turning it to brown on all sides, 3-4 minutes. Reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees F, 10-12 minutes. Transfer to a warmed platter and loosely cover with foil to keep warm.
Heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat. Add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes. Season with salt and pepper, remove from heat and set aside. Heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat. Add shallot and cook until softened, about 5 minutes.
Add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half. Add wine reduction to skillet used to cook pork. Bring to a boil, scraping the pan with a wooden spoon to remove any brown bits. Stir in thyme and demi-glace, if desired. Add chopped porcini mushrooms. Remove pan from heat and swirl in the remaining tablespoon butter. Salt and pepper to taste. Cut pork into 1-inch thick medallions and return them to pan to heat through. Briefly return pan with mushrooms to heat to warm. Divide the medallions among four dinner plates. Spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 63422,"Original Ranch? Mashed Potatoes 1 tablespoon (7 ounces) canned chipotle peppers in adobo sauce 2 pounds Idaho potatoes, peeled and chopped 2 tablespoons Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 3 tablespoons butter, softened Salt and pepper to taste 1/3 cup half-and-half Instructions: Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Barbera]" 63423,"Mint and Chocolate Ice Cream Cake 6 tablespoons unsalted butter, melted, plus more for buttering the pan 9 ounces chocolate wafer cookies, crushed 4 cups chocolate ice cream (1 quart), softened 4 cups mint or mint chip ice cream (1 quart), softened 8 ounces bittersweet chocolate, chopped 3/4 cup heavy cream 1/4 cup crushed mint chocolate wafer cookies Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment. Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using. Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost. Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using. Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 63424,"Strawberries a la Crema 1/2 pound strawberries, stemmed and cubed 2 tablespoons plus 1 teaspoon granulated sugar 1 pound cream cheese, at room temperature
1 tablespoon grated fresh ginger
18 cocktail size (3-inch) Empanada Discs, recipe follows Powdered sugar, for topping 4 cups all-purpose flour, plus additional for dusting 1 1/2 teaspoons salt
1/2 cup vegetable shortening
1 egg
Instructions: Mix cubed strawberries with 2 tablespoons granulated sugar and set aside for 30 minutes. Preheat the oven to 400 degrees F. Combine the cream cheese, grated ginger and remaining teaspoon granulated sugar in a bowl. Mix well. Place an Empanada Disc on the counter, then spoon 1 tablespoon cream cheese mixture in the center. Add 3 to 4 strawberry cubes on top. Close by hand or with a fork. Repeat with remaining discs and filling. Bake until browned, about 10 minutes. Sprinkle powdered sugar on top. Serve warm or at room temperature. Stir flour and salt together in a bowl. Blend the shortening into the flour mixture with a metal spoon or hands until well blended. Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth. Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight. Place dough on a floured surface and roll into desired thickness before cutting. Use a 3-inch round cutter for the discs. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 63425,"Red Berry Sundae Sauce 1/4 cup sugar 1 cup fresh raspberries
1 cup sliced strawberries (about 6 to 8 large)
Instructions: Put the sugar and 1/4 cup water into a small saucepan and bring to a boil over medium heat. Cook, swirling the pan, until the sugar is completely dissolved. Put the raspberries and strawberries into a blender jar and pour the hot sugar syrup over them. Puree the berries just until liquefied. Pour the mixture through a fine mesh strainer set over a bowl to strain out the seeds. Transfer the sauce to a pitcher and pour over ice cream or sliced pound cake. Store the leftover sauce in an airtight container for up to 3 days. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 63426,"Cucumber Salad 1 hot house cucumber, thinly sliced, or shaved 1 tablespoon fresh lemon juice 2 tablespoons olive oil Kosher salt Freshly ground black pepper Instructions: Put the cucumber, lemon juice, and oil in a small bowl, and toss. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 63427,"Lasagna Imbotito 2 tablespoons oil 2 tablespoons minced fresh garlic
7 ounces canned crushed tomatoes
1/2 cup tomato paste
2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
1/3 cup dried basil flakes
1/3 cup dried parsley flakes
1 pound coarse ground beef
Hog casing, for making sausage 1 pound coarse ground pork
1/2 pound coarse ground beef
1 1/2 tablespoons fennel seed
1 tablespoon freshly ground black pepper
1 teaspoon crushed red pepper
2 teaspoons kosher salt
2 to 3 tablespoons oil
Oil, for cooking meatballs 1 pound fine ground beef
2 1/2 tablespoons Italian-style breadcrumbs
2 tablespoons grated Romano
1 tablespoon dried parsley flakes
1 1/2 teaspoons minced garlic
1 teaspoon chopped pine nuts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 ounce prosciutto di Parma 1 ounce soppressata
2 ounces mozzarella, 1/4 cup shredded and the rest cut into blocks
4 pounds (64 ounces) ricotta 1/4 cup grated Romano
3 large eggs
1/2 cup (1 stick) melted butter
1/3 cup dried parsley flakes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Blended oil, for water and for oiling equipment 1 large egg
1 cup milk
2 tablespoons kosher salt
4 cups high-gluten flour, plus more for dusting
Fresh basil, chopped into strips, for garnish Instructions: For the meat sauce: Heat the oil over medium heat in a large pot. Add the garlic and sweat until fragrant. Add the crushed tomatoes and tomato paste, mixing well. Add salt, pepper, basil flakes and parsley flakes and stir until well-combined. Simmer over a low flame while you cook the beef. Bring a pot of water to a boil. Add ground beef and boil until cooked all the way through. Strain cooked beef and add to tomato sauce. Simmer for about 1 hour. For the sausage: Preheat the oven to 350 degrees F. Have a meat grinder assembled with the sausage attachment and hog casing. Combine the pork, beef, fennel seed, black pepper, red pepper, salt and oil in a medium bowl and mix thoroughly so that all the spices are evenly incorporated. Run the meat through the sausage grinder and into the casing, twisting into sausages. Place the cased sausages on a baking sheet. Poke the sausages a few times with a toothpick or fork to create small holes (this will prevent the casing from bursting during cooking). Bake, rotating once halfway through the cooking, about 24 minutes. Set aside and let cool. For the meatballs: Heat oil in a cast-iron skillet over medium heat. Combine the beef, breadcrumbs, Romano, parsley flakes, garlic, pine nuts, salt, pepper and egg in a medium bowl, being sure to mix well so that all the spices are evenly incorporated. Roll the meat into 3-ounce balls. Brown the meatballs on all sides, about 4 minutes per side. Remove from heat and let cool. For the filling: Assemble the meat grinder and have a bowl ready to catch the ground meat and cheese. Run 3 meatballs, 3 sausages, the prosciutto, soppressata and mozzarella cubes through the grinder and into the bowl. Mix well. Combine the ricotta, Romano, eggs, butter, parsley, salt and pepper in a large bowl. Add the ground meat and cheese mixture. Mix well. For the pasta dough: Heat a large pot of water to boil on the stove. Add a splash of oil. Fit a stand mixer with the dough hook, then generously oil the hook to prevent dough from sticking. Whisk the egg, milk, salt and 1 tablespoon water together in a mixing bowl. Pour egg and milk mixture into the stand mixer bowl and add half the flour. Beat the dough over medium-low speed until the flour begins to incorporate into the mixture. Gradually add the rest of the flour until the dough comes together and forms a ball. Once the dough is mixed, turn out onto a floured surface. Divide the dough into several portions. Using a pasta machine or pasta attachment for your stand mixer, sheet the dough: Begin with the machine on the thickest setting and run one of the dough pieces through. Gradually reduce the setting number until the dough has been sheeted through the lowest number. Using a pasta cutter, cut the dough into rectangular strips. Place cut strips onto a well-floured sheet pan or tray. Repeat this process with the rest of the dough. Carefully add the pasta sheets to the boiling water. Cook, stirring with a spatula to prevent the pieces from sticking together, about 2 minutes. Using a large wire strainer or slotted spoon, carefully transfer the cooked pasta to a parchment-lined tray or plate, being sure to use additional parchment sheets if layering the noodles. Set aside. Preheat the oven to 350 degrees F and oil a 13-by-9-inch casserole dish. Gently drape the pasta sheets over the sides and corners of the dish, then fill in the bottom once the sides are covered (the finished lasagna will be fully wrapped in noodles). Add half the ricotta and meat filling, pressing it down into an even layer. Next, add a layer of meat sauce, putting just enough sauce to cover the ricotta and meat filling. Add another layer of noodles, this time only arranging them on top of the sauce and not draped over the sides. Add the remaining ricotta and meat filling and another layer of meat sauce. Carefully fold in the noodles that were draped over the sides and corners, then use more noodles to fill in any areas of the lasagna that are not covered. Cover lasagna in foil and bake for 1 hour 30 minutes to 2 hours. Cut and serve topped with a generous amount of meat sauce and fresh basil for garnish. ","[Barolo, Barbaresco, Brunello di Montalcino, Amarone]" 63428,"20-Minute Chicken Cutlets with Charred Escarole Salad 1 head escarole (about 1 pound) 2 tablespoons red wine vinegar Pinch of crushed red pepper Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, plus 1 teaspoon, plus 3 tablespoons, plus more for drizzling 1/4 cup golden raisins 1/4 cup panko 1/4 cup sliced almonds 1 1/2 pounds thin chicken breast cutlets Instructions: Position an oven rack about 5 inches from the broiler element and preheat the broiler. Cut the head of escarole lengthwise through the stem-end into 4 wedges. Discard any discolored or wilted leaves. Rinse the escarole wedges under cold water, being sure to rinse away any dirt or grit between the leaves. Give each wedge a good shake to remove excess water and place upside down to drain in a colander. Meanwhile, whisk together the vinegar, crushed red pepper, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins. Spread the panko and almonds together on a baking sheet. Toss with 1 teaspoon of the oil and a pinch of salt. Place under the broiler and toast until lightly browned, 20 to 30 seconds. Toss again and broil until golden brown, another 10 to 20 seconds. Transfer to a small bowl. Wipe off the baking sheet and drizzle generously with oil. Arrange the four escarole wedges, cut-side up, on the baking sheet. Drizzle the wedges with 1 tablespoon of the oil and sprinkle with salt and pepper. Broil until the tops are browned and charred in places but the escarole is still raw underneath, 1 to 2 minutes. Drizzle a second baking sheet with oil. Arrange the chicken cutlets on the baking sheet in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the remaining 2 tablespoons oil. Place under the broiler and broil until cooked through, 3 to 4 minutes. Divide the cutlets and escarole wedges among 4 plates. Spoon the raisin vinaigrette over each wedge, then top with the toasted panko and almonds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63429,"Mini Chocolate Tarts 1/2 cup heavy cream 1/2 cup milk chocolate chips 1/2 cup semisweet chocolate chips 14 mini phyllo tart shells 1/2 cup dulce de leche 1 teaspoon vanilla extract 7 pecan halves Canned whipped cream and sprinkles Instructions: Heat the cream in a saucepan until almost boiling. Place the chips in a bowl and pour the hot cream over. Let sit for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Meanwhile, place the tart shells on a platter and divide the dulce de leche among the tart shells. Add the vanilla extract to the chocolate ganache and stir. Spoon or pour the chocolate mixture into the tart shells. Place pecan halves on half of the tarts and whipped cream with sprinkles on the other half. Serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 63430,"Spice Paste for Steak: 1 tablespoon cracked black peppercorns 1 tablespoon ground white pepper 1 tablespoon coarse salt 4 garlic cloves, minced or pressed 1 1/2 teaspoons mustard seeds, cracked in mortar 1 1/2 teaspoons dried Mexican oregano, crushed 1 teaspoon ground cumin seeds 1 teaspoon ground coriander 1/2 teaspoon dried crushed red pepper 1/4 cup olive oil 4 6 ounce beef tenderloin steaks Instructions: Combine all ingredients but steak in small bowl. Rub mixture over both sides of steaks. Cover and refrigerate at least 1 hour and up to overnight. Prepare barbecue or preheat broiler. Grill or broil steak to desired doneness, about 4 minutes per side for medium rare. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 63431,"How to Make Apple Pie From Scratch | Apple Pie 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu 2/3 cup sugar, plus more for sprinkling on the pie 1/4 cup unsalted butter 1/4 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten Instructions: Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.) Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes. Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63432,"Hoosier Pork-Tenderloin Sandwich 2 pounds center-cut boneless pork loin 2 large eggs 2 cups buttermilk 2 cloves garlic, crushed Kosher salt and freshly ground black pepper 1/4 teaspoon cayenne pepper 2 sleeves saltines (about 80 crackers) 2 cups instant flour (such as Wondra) Peanut oil, for frying 4 soft hamburger buns, split 1/3 cup mayonnaise 3 tablespoons yellow mustard 1/2 head iceberg lettuce, shredded 2 tomatoes, thinly sliced 1 red onion, thinly sliced 4 half-sour dill pickles, thinly sliced Instructions: Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet. Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight. Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs. Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels. Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63433,"Cookie Explosion Ice Cream Cake Unsalted butter, for buttering the pan 8 to 10 chocolate chip cookies 1/2 cup crushed chocolate sandwich cookies 4 cups cookies and cream ice cream (1 quart), softened 4 cups cookie dough ice cream (1 quart), softened 8 ounces bittersweet chocolate, chopped 3/4 cup heavy cream 1/4 cup crushed chocolate chip cookies Instructions: Butter a 9-inch spring-form pan and line the bottom with parchment. Cover the bottom of the pan with the chocolate chip cookies and then sprinkle with the crushed sandwich cookies. Scoop the cookies and cream and cookie dough ice creams onto the crushed cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge, then unhinge the spring-form pan and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Put a serving plate on the bottom and invert once more (so the chocolate chip cookie layer is on the bottom). Keep in the freezer until ready to frost. Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using. Frost the top and sides of the cake with the ganache and top with the crushed cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63434,"Classic Hot Wings Canola oil, for frying 24 chicken wing parts (12 wings separated into 2 pieces) One 12-ounce bottle cayenne hot pepper sauce, such as Frank's 1 stick butter Several dashes Worcestershire sauce Several dashes hot sauce, such as Tabasco Blue cheese dip, for serving Celery sticks, for serving Instructions: Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 63435,"Mango-Lime Spritzer 4 ounces mango juice, cold 2 ounces lime juice (about 2 limes)
1 bottle ginger beer, cold
2 lime wheels
2 mango wedges
Instructions: Divide the mango juice and lime juice between two glasses over ice, if desired. Top off with ginger beer. Add a lime wheel and a mango spear for garnish. ","[Gewrztraminer, Riesling, Moscato, Sauvignon Blanc]" 63436,"Sunny\u2019s Simple Roasted Tomato Soup with Broiled Cheese Toast Olive oil, for drizzling 10 to 12 sprigs fresh thyme
6 cloves garlic Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost) 3 to 4 cups vegetable stock
4 slices white bread 4 slices American cheese
Instructions: For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil. Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes. Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low. For the toast: Preheat the broiler on high. Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 63437,"Garlic Spinach Spaghetti 1 pound spaghetti Kosher salt and freshly cracked black pepper 4 tablespoons salted butter 4 cloves garlic, sliced
1 teaspoon crushed red pepper flakes
3 cups baby spinach
2 cups grated Parmesan, plus extra for finishing
Juice of 2 lemons and zest of 1 lemon
Instructions: Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside. In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes. Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added. Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 63438,"Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce 3/4 cup all-purpose flour 3/4 cup whole-wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 cup low-fat buttermilk 1/2 cup non-fat milk 1 tablespoon honey 1/4 teaspoon vanilla Strawberry sauce, recipe follows Confectioners' sugar, optional 16 ounces strawberries, fresh or frozen (unsweetened, thawed) 1 teaspoon lemon juice 2 tablespoons maple syrup Instructions: Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame. In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using. Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 63439,"Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter 1 stick unsalted butter, slightly softened 1 1/2 tablespoons chopped fresh tarragon leaves 1 heaping tablespoon hot sauce, or more if you like your food really spicy (recommended: Frank's) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 18 oysters, shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster Hot sauce (recommended: Frank's Red Hot) Tarragon leaves, for garnish Instructions: Butter: Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes. Oysters: Heat a grill to high. Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired. Garnish with tarragon leaves and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 63440,"Crispy Chicken Meatballs 1/2 cup freshly grated Parmesan 1/4 cup chopped fresh Italian parsley
2 tablespoons whole milk
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes 1/4 cup panko breadcrumbs, plus 1 cup for breading
3 large eggs, lightly beaten 1 pound ground chicken, 50/50 white and dark meat
4 ounces mozzarella, diced into 1/2-inch cubes
1/2 cup all-purpose flour
Vegetable oil, for frying
Marinara, warmed, for serving, optional
Instructions: In a large bowl, stir together the Parmesan, parsley, milk, salt, oregano, pepper flakes, 1/4 cup breadcrumbs and 1 egg. Add the chicken and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls and press a cube of mozzarella in the middle of each, sealing it with the meat around it. Set up a standard breading station: put the flour in one shallow bowl, the remaining 1 cup of breadcrumbs in a separate bowl and the remaining 2 eggs in another separate bowl. Roll each meatball in the flour, then the egg wash, then the breadcrumbs. Fill a medium Dutch oven a third of the way with vegetable oil and place over medium heat. Bring the oil to 350 degrees F using a deep-fry thermometer, Drop in the meatballs a few at a time so as to not lower the temperature, and fry until deep golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate to drain and season with a pinch of salt. Continue with the remaining meatballs. Serve warm with marinara for dipping if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63441,"Chestnut-Crusted Salmon with Roasted Apple Jam Six 7-ounce salmon fillets 1 large white onion, medium dice 1 cinnamon stick 1 clove 3 tablespoons sugar 1/4 cup Calvados 1 teaspoon salt 1/8 teaspoon nutmeg 3 Granny Smith apples, peeled, medium dice 3 tablespoons butter 5 shallots, small dice 1 head red cabbage, cored, and sliced very thin 1 tablespoon salt White pepper, to taste 1/8 cup sherry wine vinegar 1 butternut squash peeled and seeded, save the seeds 1 onion, small dice 1/4 cup Calvados 1 cup vegetable stock 2 pounds fresh chestnuts 1/4 pound butter, softened 2 cups Panko bread crumbs Instructions: In a large heavy-bottomed pot add a small amount of oil, add the onions, sugar, cinnamon, nutmeg and salt. Lightly caramelize the onions, and then the calvados to deglaze the pan. At this time, add the apples and cook until they are very tender, then put the pot in a preheated 350 degree oven for 10 minutes. Take out the cinnamon stick and let cool. For the Braised Red Cabbage: In a large heavy-bottomed pot sweat the shallots in the butter. Then add the shredded cabbage and let cook for 5 minutes. Finish by adding the salt and pepper and sherry wine vinegar. Let cook for 5 more minutes and reserve for later. For the Butternut Squash Pan Sauce: Take the squash and cut it in half. Cut off the bottom of the squash (bulb shaped) and medium dice it. In a pot sweat the onions then add the diced squash, let cook for 5 minutes and then add the Calvados, let the alcohol cook off then add the vegetable stock and bring to a simmer. Let simmer until tender, puree in a blender until smooth. Cut the top of the squash (cylinder shaped) into small dice and leave it raw until needed. For the Chestnut Crust: Peel chestnuts and then steep them in some apple juice until tender about 1 hour. Then puree chestnuts and add the butter and the breadcrumbs. The texture will be pasty. Reserve. To assemble the dish, quickly sear both sides of the salmon and then dry off the top part of the salmon. Spread the chestnut crust on, about 1/4-inch thick. Put in a preheated 350-degree oven for 5 minutes. While fish is in the oven heat the cabbage up in a little bit of butter. Take the butternut squash sauce and heat in a small pot with the small diced butternut. Add a pinch of fine herbs to the sauce. On a 12-inch plate make 2 quenelles of the apple jam and place them at 3 and 9 o'clock. The cabbage goes in the middle and the salmon on top. The sauce goes around. The seeds that were saved, you can wash them very well and salt them and then dry them out in the oven at 200 degrees. Then sprinkle around. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 63442,"Eggs en Cocotte with a Basque Piperade 2 cups water 2 tablespoons butter, softened 8 eggs Salt and freshly ground black pepper 1/4 cup cream 1/4 cup freshly grated Parmesan 1 1/2 ounces prosciutto (about 4 slices), cut in 1/4-inch strips 2 tablespoons olive oil 1 small onion, finely diced 1 red pepper, seeds and ribs removed, cut in 1/4-inch strips 1 green pepper, seeds and ribs removed, cut in 1/4-inch strips 1 clove garlic, minced 1 (14 1/2-ounces) can diced, peeled tomatoes, drained 1/2 teaspoon red pepper flakes, optional 1 tablespoon chopped fresh basil leaves Instructions: Special equipment: 4 (1-cup) capacity ramekins Preheat the oven to 375 degrees F. In a small saucepan, bring 2 cups water to a boil. Smear the bottom of each ramekin with the butter. For each serving, crack 2 eggs into a small bowl or dish, being careful not to break the yolks, then slide into a prepared ramekin. Season with the salt and pepper, drizzle with 1 tablespoon of the cream, and sprinkle with 1 tablespoon of the Parmesan. Set the ramekins into a medium-sized glass or ceramic baking pan, allowing at least 1 inch of space between dishes. Transfer to the bottom rack of the oven and pour the boiling water into the baking dish, being careful not to splash any hot water into the ramekins. Cover with a sheet of aluminum foil and bake 8 to 12 minutes, until the whites are set but the yolks are still soft and a bit runny. Prepare the piperade while the eggs are baking. In a large skillet over medium heat, cook the prosciutto in the olive oil until beginning to crisp, then add the onion. Saute until lightly golden, then add the red and green pepper and cook until the strips just begin to soften. Add the garlic and cook 30 seconds to 1 minute, until fragrant, then add the tomatoes and red pepper flakes, if using. Allow the mixture to stew over medium-low heat until liquid has evaporated and the tomatoes are heated through. Check for seasoning and add salt and pepper. Off the heat, add the basil. Divide between the ramekins (you will have extra) and serve on a small plate, piping hot. This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 63443,"Chocolate Chip Hazelnut Pancakes 2 cups whole-grain pancake mix, such as Bob's Red Mill 1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup chocolate chips, plus more for serving 2 tablespoons hazelnuts, chopped, plus more for serving Butter, for frying 1/2 cup chocolate-hazelnut spread, such as Nutella, for drizzling
1/2 cup caramel sauce, for drizzling
Instructions: Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the chocolate chips and nuts. Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed. Meanwhile, warm the chocolate-hazelnut spread and caramel sauce in the microwave or in separate saucepans over low heat. Drizzle the warm sauces over the pancakes and serve with more chocolate chips and nuts. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 63444,"Curry Fried Rice 1 1/2 tablespoons vegetable oil 1 large egg, beaten 6 scallions, roughly chopped 2 teaspoons curry powder Kosher salt and freshly ground black pepper 4 cups cooked rice Sesame oil, for drizzling Instructions: Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chenin Blanc]" 63445,"Key Lime Martini Ice 2 shots vanilla vodka 1/2 shot key lime juice 2 tablespoons cream of coconut (recommended: Coco Lopez) 1 shot pineapple juice Instructions: Add all ingredients to a martini shaker filled with ice. Shake vigorously and strain into a martini glass. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 63446,"Grilled Bartlett Pears A La Mode 5 Bartlett pears 1 stick butter 1 1/2 cups brown sugar 2 teaspoons ground cinnamon 2 tablespoons Mexican vanilla extract 1 quart vanilla ice cream, for serving Instructions: Preheat a grill to medium-high heat. Cut pears into thick slices (4 to 5 per pear). Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and vanilla to pan and mix until pears are thoroughly coated with the mixture. Place pears directly onto hot grill. Cook for 3 to 4 minutes on each side. Remove pears and place in individual dessert bowls. Pour remaining butter mixture into a medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat. Place 2 scoops of vanilla ice cream over the pears in each bowl. Pour butter sauce over ice cream and serve. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 63447,"Chicken Rolls with Red Pepper Mayo and Orange Drizzle 1/2 cup dry white wine 2 cups water 1 stalk fresh lemongrass 3 cloves garlic, crushed 1 teaspoon peppercorns 1 teaspoon salt 1/2 cup chopped onion 1/4 cup ginger, chopped 2 pounds boneless, skinless chicken Red Pepper Mayonnaise, recipe follows 2 cups orange juice 6 center-cut deli rolls 1 head Boston Bibb lettuce 6 orange slices 1 small fennel bulb, shredded Fennel fronds, for garnish 2/3 cup roasted red peppers 1 garlic clove 1 cup mayonnaise 1/2 teaspoon orange zest 1/4 teaspoon hot sauce Instructions: For the chicken: In a large saucepan, add the wine, water, lemongrass, garlic, peppercorns, salt, onion and ginger. Bring to a boil. Add chicken. Turn down heat to simmer. Cover pan and poach chicken for 25 minutes. Discard liquid and place chicken on a plate to cool. When cooled, shred chicken into large bowl and mix with Red Pepper Mayonnaise. Refrigerate until chilled. Put orange juice into saucepan and boil over medium-high heat until reduced to a syrup. Toast deli rolls and place lettuce leaves on each. Divide chicken mixture evenly on rolls and sprinkle fennel shreds on each. Drizzle orange syrup over top. Garnish with orange slices and fennel fronds. Pulse all ingredients in a food processor to blend. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 63448,"Gorditas 1 pound white corn dough 2 tablespoons vegetable oil 8 ounces chorizo 2 poblano peppers, roasted, peeled and sliced 1 clove garlic 1 tomato, halved and diced 1/2 onion, sliced Store-bought refried beans Shredded lettuce, for garnish Sliced tomato, for garnish Queso fresco, for garnish Instructions: Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing. Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 63449,"Prime Rib Roast with Red Wine Au Jus One 6- to 7-pound bone-in prime rib roast Kosher salt Coarsely ground black pepper
1 stick (8 tablespoons) unsalted butter
4 cups beef stock
2 cups red wine
1 sprig fresh rosemary, leaves removed from stem and chopped
Instructions: Preheat the oven to 450 degrees F. Season the prime rib roast liberally with salt and pepper, then place it on a rack set inside a roasting pan and roast for 30 minutes. Turn down the oven temperature to 350 degrees F and roast until an instant-read thermometer inserted into the thickest part of the roast reads 130 degrees F for medium-rare, about 1 1/2 hours. Transfer the meat to a platter and tent with foil to keep warm. Place the roasting pan on top of the stove. Turn 2 burners to high heat, add the butter to the pan and use a wooden spoon to stir and scrape the bottom of the pan. Add the beef stock and red wine and cook until the liquid is reduced by half, about 20 minutes. Whisk in the rosemary and season with salt and pepper. Slice the meat between the bones into individual steaks and serve each with the red wine au jus. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 63450,"Royal Tine Kabobs 2 pounds round or sirloin steak (may substitute antelope, deer, elk, moose, or lamb) 1/2 cup cider vinegar 1/2 cup red wine vinegar 1/3 cup balsamic vinegar 1/3 cup olive oil 1 tablespoon Italian seasoning 1 tablespoon lemon pepper 2 teaspoons seasoned salt 3 tablespoons brown sugar 1 tablespoon minced garlic 1 zucchini 1/2 red onion 1/2 yellow onion 1 green pepper, seeds removed 1 red pepper, seeds removed 1 yellow pepper, seeds removed 1 small container cherry tomatoes 1 small container fresh mushrooms 1 (11-ounce) can pineapple chunks 1 teaspoon salt 1 teaspoon pepper 1 tablespoon olive oil Instructions: For the steak: Take steak and cut into 1/2 to 3/4-inch pieces. Place pieces in large non- metallic rectangular pan. Combine the vinegars and olive oil in medium mixing bowl. With a whisk, stir in Italian seasoning, lemon pepper, seasoned salt, brown sugar and garlic. Pour mixture into the pan covering the steak. Place in refrigerator and marinate for 2 hours. For the vegetables: Take zucchini, onions, and peppers and cut into bite-sized chunks. Combine all vegetables and pineapple in a large mixing bowl. Add salt, pepper, and oil and toss to coat vegetables. 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. Remove steak from refrigerator. Take 1 metal skewer and alternate 1 piece of steak with 2 chunks of vegetables. Repeat until skewer is full. Keep assembling skewers until all 12 are full. Place all 12 skewers onto grate. Cook for 10 to 12 minutes or until desired doneness, rotating frequently. Remove from grill and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 63451,"Chicken Bolognese 2 tablespoons olive oil 1 pound ground chicken breast or a mix of dark and white ground chicken
1 large carrot, finely chopped
1/2 onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon Italian seasoning
1 bay leaf
One 6-ounce can tomato paste
1/2 cup dry white wine
1/2 cup evaporated milk
Two 8-ounce (or one 16-ounce) cans tomato sauce
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1 pound rigatoni
2 tablespoons chopped fresh parsley
Grated Parmesan, for serving Instructions: Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes. Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper and 1/2 cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour. Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni to al dente according to the package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding the reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 63452,"Mama's Scalloped Potatoes Cooking spray 12 ounces evaporated skim milk
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon all-purpose seasoning salt, such as Spike
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper 3 medium baking potatoes, thinly sliced
1 medium onion, thinly sliced into rings
1 small zucchini, thinly sliced
1/2 cup freshly grated Parmesan 2 tablespoons chopped green onions, green part only, for garnish Instructions: Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray. In a large bowl, combine the evaporated milk, flour, paprika, seasoning salt, nutmeg, cayenne, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the potatoes, onions and zucchini and toss to coat, making sure to separate the vegetable slices. Pour the mixture into the prepared baking dish, distribute the vegetables evenly, and then flatten the top with a rubber spatula. Sprinkle with the Parmesan and bake until crispy on top and the potatoes are tender, 45 minutes to 1 hour. Let sit for 10 minutes to set. Garnish with green onions before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63453,"Basil and Lemon Frico 1 cup freshly grated parmesan 2 tablespoons chopped fresh basil 1/2 tablespoon grated lemon zest Instructions: Preheat the oven to 400 degrees F. Mix the parmesan, basil and lemon zest in a bowl. Transfer a heaping tablespoon of the cheese mixture to a silicone- or parchment-lined baking sheet and lightly pat down. (A silicone baking mat is highly recommended for this recipe.) Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2 inch apart. Bake 3 to 5 minutes, or until golden and crisp. Let cool, then use a flat spatula to remove. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63454,"Chayote Squash Over Pasta 1 Chayote squash 1 teaspoon butter or olive oil 4 cloves garlic, thinly sliced 1 medium onion, chopped 4 cups cooked pasta Curtis's Pepper Seasoning to taste Instructions: Peel Chayote, slice in two and remove seed. Slice into strips. Saute in 1 teaspoon butter or olive oil, with garlic and onion. Serve over pasta. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 63455,"Hot Corn Dip with Crispy Tortilla Chips 2 tablespoons unsalted butter 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn) 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup finely chopped yellow onions 1/2 cup finely chopped red bell peppers 1/4 cup chopped green onions (green and white parts) 1 jalapeno, seeded and minced 2 teaspoons minced garlic 1/2 to 1 cup mayonnaise 4 ounces monterey jack or cheddar, shredded 4 ounces sharp cheddar, shredded 1/4 teaspoon cayenne Tortilla chips, for dipping Instructions: Preheat the oven to 350 degrees F. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63456,"Power Smoothie 1 1/4 cups unsweetened almond milk 1 cup loosely packed kale
2 tablespoons powdered peanut butter, such as PB2
1 scoop protein powder
1 ripe banana
1 cup ice
Instructions: Combine the almond milk, kale, powdered peanut butter, protein powder, banana and ice in a blender and blend until smooth. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63457,"Chipotle Grapefruit Margarita 1 tablespoon kosher salt 1 teaspoon chipotle powder 2 ounces fresh grapefruit juice 2 ounces silver tequila 1 ounce orange liqueur 1 small pinch chipotle powder 2 grapefruit wedges Instructions: For the chipotle salt: Mix together the salt and chipotle powder on a plate. For the margarita: Fill a cocktail shaker with ice. Add the grapefruit juice, tequila, orange liqueur and chipotle powder. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Moisten the rim of a chilled rocks glass with one of the grapefruit wedges and press the rim into the chipotle salt. Strain the margarita into the prepared glass and garnish with the remaining grapefruit wedge. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 63458,"Homemade Tofu 2 quarts soybean milk, recipe follows 4 teaspoons magnesium chloride 1 pound soybeans, uncooked, washed and soaked, water changed every few hours Instructions: Tofu Mold: Build a wooden frame from finished 3/4-inch thick lumber. The open frame can be square (7-inches by 7-inches) or rectangular (8-inches by 6-inches) and have a height of 2-inches. Build a pressing board (removable top) from the same lumber. The dimensions of the top should be 1/2- inch smaller than the interior dimensions of the frame. Two cross pieces can be used to hold the board together in the event two or more pieces of lumber were used to make it. These cross pieces serve as handles to lift the board from the frame after the tofu is pressed. The cross pieces should be located one inch from the edge of the board.
Tofu: Stirring frequently, heat the strained soybean milk to 180 degrees, remove from heat source. A couple of different coagulants can be used to bind the soybean milk. The most commonly available is Epsom salt (magnesium sulfate), which can be purchased from drugstores. I have found that magnesium chloride works better. Mix the coagulant with 1/4-cup of water before adding it to the heated soybean milk. Pour the mixture into the hot soybean milk a little at a time and observe. The process is like thickening a sauce with a cornstarch slurry. The milk will begin curdling. The quantity of coagulant varies depending on the choice of chemical, the amount of soybean in the milk, and the desired firmness of the final product. If a soft tofu is desired, curdling should be minimal; the curdling milk in the pot can still be stirred easily. If a hard tofu is desired, the stirring becomes harder.
Put the tofu mold in the sink so the excess liquid can drain easily. Cover the inside of the mold with rinsed cheesecloth, allowing at least 6-inches of extra cheesecloth for each side of the mold. Pour the curdled soybean milk into the mold, then fold over the extra cheesecloth, sides first. Place the pressing board on top of the cheesecloth. Put a water-filled bowl or pot on top to exert pressure, remember that water is very heavy, a gallon of water weighs seven pounds. The position of the weight should be adjusted so pressure on the tofu is uniform. For soft tofu, a five-pound weight will be more than adequate - a pot plus two quarts of water will work fine. The final firmness is also dependent on time. For soft tofu, five minutes pressing will be sufficient. For firmer tofu, more weight and longer time will be required. When the tofu has reached the desired consistency lift the wrapped tofu from the mold and uncover it. Tofu can be divided and the pieces stored in water in the refrigerator of up to one week. Tofu can also be frozen. Use a blender to make soybean milk in batches of one cup of soaked soybeans to three cups of water. Each batch should run for at least 3 minutes. Put the coarse soybean milk into a large pot and heat to a slow simmer. Cook for 10 minutes. Place a colander, covered with a clean kitchen towel, into a large pot or bowl. Pour the hot soybean milk into the towel to strain the soybean milk. A small amount of milk will drain via gravity; most must be forced out. This should be done when the milk has cooled. To do this, gather the edges of the towel to form a sealed ball. Tighten the towel edges like a screw. Use a spoon to scrape the outside of the ball to facilitate the flow. Make certain that the bean residuals are trapped inside the ball. Continue this process until the inside of the towel is nearly empty. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63459,"Moroccan Chicken Tajine 6 cloves garlic, peeled and finely chopped 1 teaspoon ground cumin 1 teaspoon ground ginger 1/2 teaspoon sweet paprika 1 tablespoon kosher or sea salt 1/2 teaspoon freshly ground black pepper 1 large Spanish onion, grated (about 1 cup) 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil) 1 to 2 preserved lemons, depending on size 8 chicken thighs, with bone and skin Stems from the parsley and cilantro, tied with twine 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron 1 cup pitted green Moroccan or Greek olives 1/2 bunch Italian parsley, about 1/4 cup chopped 1/2 bunch cilantro, about 1/4 cup chopped Instructions: In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil. Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use. Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.) In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes. Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender. Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce. Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most. Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 63460,"Caramel Frosted Pie 1 cup heavy whipping cream 1/4 cup caramel sauce or dulce de leche
1 store-bought or homemade double-crust apple or cherry pie
Ground cinnamon, for serving, optional
Instructions: Using a hand mixer or a stand mixer with a whisk attachment, beat together the heavy cream with the caramel until soft peaks form. Pile the whipped cream on top of the pie and use an offset spatula to spread it. Serve dusted with cinnamon, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 63461,"Momma's Homegrown Collards 1 large bunch collards (about a 1/3 of a bushel basket, if you pick your own) 2 pieces smoked pork neck bone 2 to 3 pieces fresh pig tail 1/2 fresh pig's foot 1 ham hock 1 large onion, diced Salt and black pepper Serving suggestions: rice, grits or potatoes Instructions: Cut the collards into 1- to 2-inch pieces, wash them in warm to hot water at least 2 or 3 times, then leave them in warm water until needed. Place all the meat in a large pot, 2/3 filled with water, cover then boil 20 to 30 minutes. Drain the water and refill the pot; then cover and boil the meat again for about 1 hour. Drain the collards; add them to the cooked meat and stock, along with the onion, and salt and pepper, to taste. Cook the whole potful for another 30 to 45 minutes. Some people like greens cooked less, so they're chewy. The longer you cook them, the more tender they get. Serve alone, over rice, grits or potatoes, or as a side dish. ","[Chardonnay, Cabernet Sauvignon, Merlot, Malbec]" 63462,"Easter Lamb Cake Butter, for greasing the cake pans 3 cups all-purpose flour 2 cups granulated sugar 1/2 cup nonfat dry milk 1 tablespoon baking powder 1 cup vegetable oil 1 cup sour cream 1 1/2 teaspoons vanilla extract 4 large eggs One 3.4-ounce package instant vanilla pudding 1/2 cup warm water 3 cups (6 sticks) unsalted butter, softened 8 to 10 cups confectioners' sugar 3 tablespoons vanilla extract 2 tablespoons heavy cream 1/2 teaspoon table salt Instructions: For the moist vanilla cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with the butter. Combine the flour, granulated sugar, dry milk and baking powder in a large bowl. Mix well with a whisk until the dry ingredients are combined. While mixing on low with an electric mixer, add the oil, sour cream, vanilla extract and eggs. Lastly, add the instant pudding while simultaneously adding the warm water. Beat on medium speed for 2 minutes. Divide the batter among the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, 22 to 25 minutes. Allow the cakes to cool to room temperature before moving on. For the buttercream frosting: Beat the butter for a few minutes on medium speed, preferably using a stand mixer with the paddle attachment. On slow speed, gradually add the confectioners' sugar 1 to 2 cups at a time, allowing each batch of sugar to incorporate with the butter before adding the next. (Use less confectioners' sugar for a slightly more buttery, looser frosting, or more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium and add the vanilla extract, cream and salt. Beat for an additional 3 minutes. To decorate: Before you start, fill a plastic piping bag with frosting. If you have a multi-opening decorating tip, insert that into the end of the piping bag before adding the frosting. If not, just cut a very small hole at the end of the bag to allow the air to escape as you fill it. Tie the bag with a rubber band to close. Add the leftover frosting to a bowl. Since you will need only 2 of your 3 cakes to start, set 1 cake aside for later. Step 1: Cut 2 of the cakes in half from top to bottom to make 4 half-circles. Leave 2 of the half-circle pieces as is and carve the rounded top off the other 2 pieces using a serrated knife to make them level. Step 2: Set the pieces together on a cake plate cut-sides down with the 2 level pieces in the center and the rounded pieces at each end with the rounded sides facing outward. With a spatula, add a light layer of frosting in between each piece. Step 3: Next, frost the entire cake. Don't worry about frosting it perfectly, as this layer will be covered up with more frosting later. Place the cake in the fridge to allow the frosting to set for at least 15 minutes. Step 4: While your cake is setting, use a serrated knife to carve off the darker thin exterior layer from the reserved third cake so that the cake is an even lighter color all around. Put the cake in a bowl and mix with a fork until it turns into fine crumbs. Add 2 to 3 large spoonfuls of frosting to the crumbs and continue to mix. Make sure you add enough frosting so that the mixture is pliable and able to be molded without crumbling. To test this, form a ball with the mixture in your hands. If it cracks, you need to add more frosting. Step 5: With your hands, mold the following: 1 large, rounded oval shape (the head), 2 small, pointed oval pieces (the ears) and 4 small oval pieces (the legs). Step 6: Attach the leg pieces to the body of the lamb, 2 at the front and 1 at each side. Use a small dab of frosting to secure the pieces in place. Next, add a dollop of frosting to the back of the head and place it atop the cake, positioning the head at an angle. Add 2 toothpicks to the head piece to help hold it in place. Add a small dab of frosting on each side of the head for the ear pieces. If your head doesn't feel stable atop the body, add a thin layer of frosting around the side of the head for extra reinforcement. Place the cake back in the fridge for at least 10 minutes to allow the molded pieces to set into the frosting. Step 7: Next, pipe the frosting for the hair onto the cake, covering the body of the lamb and adding frosting around the top of the head. Use short, quick motions to pipe 1/4-inch-long sections of frosting onto the cake. You want your frosting to be semi-stiff. If the frosting becomes too warm, it can start to appear a bit runny. If this happens, just place your piping bag back in the fridge for a few minutes to allow it to cool. Step 8: Use a toothpick to add facial details. Use a black edible marker or 2 small black candies for the eyes. If you have it, use just a touch of edible pink luster dust for the cheeks and any other accents you'd like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63463,"Shepherd's Pie 2 1/2 pounds ground beef 1 green pepper, diced 1/2 cup corn kernels 1 onion, diced 1 small can diced roasted red peppers 2 tablespoons steak seasoning 1 tablespoon water 2 diced tomatoes 4 cups mashed potatoes 1 cup grated Cheddar Instructions: Preheat the oven to 350 degrees F. Cook ground beef until well done. Strain to remove grease. Saute the green pepper, corn, onion, roasted peppers, and steak seasoning in butter until tender. Strain off any excess butter. Mix with the ground beef and add tomatoes. Layer this mixture in bottom of baking dish. Cover with warm mashed potatoes. Top with cheddar cheese. Bake until the cheese melts. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 63464,"Italian Meatball Sliders 1 lb ground beef 1 tbsp Hidden Valley? Farmhouse Originals Homestyle Italian Dressing & Seasoning Mix
1/2 tsp salt 1/2 cup pizza sauce 1 cup mozzarella cheese, finely grated 8 slider size rolls, sliced horizontally Instructions: Preheat oven to 400 degrees F. In a large bowl, combine Italian Seasoning Mix with ground beef and salt. Mix well and form into 8 equally sized meatballs. Place meatballs on a baking sheet. Bake for 18-20 minutes, until cooked through. Warm pizza sauce in microwave or on stovetop. Form sliders by placing 1 meatball on each roll, then top with sauce and cheese. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 63465,"Carrot Quik Slaw 1/2 teaspoon kosher salt 2 tablespoons red wine vinegar 1/4 cup fresh lemon juice 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon cayenne pepper 2 tablespoons extra-virgin olive oil 1 (10-ounce) bag pre-grated carrots 1/2 cup loosely packed, chopped fresh cilantro 1/2 cup plumped raisins or currants Instructions: In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro and stir once more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63466,"Asian Spicy Cucumber Honey Green Tea 10 slices cucumber (about ?-inch thick) 2 slices lime (about ?-inch thick) Pinch ground red pepper 1 bottle Pure Leaf? Not Too Sweet Honey Green Tea Instructions: Crush cucumber, lime and red pepper with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Honey Green Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional cucumber and lime. For a cocktail version, simply add ¼ cup vodka. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Gewrztraminer]" 63467,"Vanilla Cream Cheese Pound Cake Baking spray with flour, such as Baker's Joy 3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw 3/4 pound (3 sticks) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 2 1/2 cups granulated sugar 6 extra-large eggs, at room temperature 1 tablespoon pure vanilla extract Seeds scraped from 1 vanilla bean 3 cups sifted cake flour (measured after sifting) 1 teaspoon kosher salt Instructions: Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly. Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds. Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63468,"Julep-Style Lemonade 4 mint leaves plus more for garnish 2 1/4 ounces simple syrup (recipe follows) 1 1/2 ounce freshly squeezed lemon juice Ice Club soda Lemon wheels 4 tablespoons sugar 4 tablespoons water Instructions: Simple Syrup: Heat sugar and water in saucepan over low flame until sugar is completely dissolved. (Simple syrup can be stored in sealed container in refrigerator for up to 2 weeks.) In a mixing glass, gently muddle the mint leaves, simple syrup and lemon juice. Fill pint glass with ice. Shake all ingredients well and strain using a spring strainer over fresh ice. Top with club soda and garnish with mint leaves and a lemon wheel. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 63469,"Butternut Squash Chips 1 tablespoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon light brown sugar
1/8 teaspoon ground black pepper
Pinch cayenne
2 small butternut squash, peeled
Melted duck fat, for frying (or canola oil)
Instructions: In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne. Set aside. Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash. Using the knife or a mandoline, shave the tops into chips. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy). Strain the chips and pat dry. Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes. Transfer with a fine mesh strainer to a paper-towel-lined dish. Season immediately with a sprinkle of spice mix. Repeat until all chips are fried. Transfer to a large bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63470,"Sunny's Easy Baked Lemon Sole and Spring Onions 1 stick (8 tablespoons) salted butter, melted Zest of 1 lemon plus 1/4 cup lemon juice
2 tablespoons capers
2 cloves garlic, grated on a rasp grater Pinch kosher salt
4 to 8 spring onions or scallions 4 sole fillets
8 thin slices lemon
Hot Hungarian paprika, for sprinkling Instructions: Line a baking sheet with nonstick aluminum foil and place it in the oven. Preheat the oven to 400 degrees F. For the butter: Meanwhile, whisk together the butter, lemon zest and juice, capers, garlic and salt in a medium bowl. For the sheet: Slice the spring onions in half lengthwise. If using scallions, they can be left whole. Make sure you have all of your ingredients ready to go so you can assemble the sheet and return it to the oven quickly. Remove the sheet from the oven once the oven is preheated. Quickly add the fish in a row, leaving about an inch between each piece. Drizzle the butter mixture over the top, add the lemon slices over the fish, then the spring onions. Sprinkle with paprika. Return the sheet to the oven and bake until cooked through, 12 to 18 minutes. Serve warm, preferably with garlicky mashed potatoes! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63471,"4-Hour Lamb One 6- to 7-pound leg of lamb (see Cook's Note) Good olive oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper One 750-ml bottle dry white wine 2 heads of garlic, broken apart but not peeled 15 large sprigs fresh rosemary 15 large sprigs fresh thyme 6 bay leaves Instructions: Preheat the oven to 300 degrees F.
Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63472,"Lamb and Rice Stuffed Peppers 4 large red bell peppers 1 tablespoon unsalted butter 1 1/4 cups orzo pasta 3 to 4 cloves garlic, chopped 2 cups water 12 ounces ground lamb Kosher salt and freshly ground black pepper 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried 2 small sprigs fresh rosemary, leaves picked and finely chopped 1/4 cup chopped fresh flat-leaf parsley 1/4 cup, plus 2 tablespoons extra-virgin olive oil 1 onion, chopped 2 cubanelle peppers or mild frying peppers, chopped 1 (28-ounce) can tomato sauce 1 cup crumbled feta cheese or goat cheese Instructions: Preheat the oven to 375 degrees F. Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole. Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool. Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through. Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper. Cool the peppers and sauce for a make-ahead meal or serve immediately. For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through. Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta. ","[Syrah, Grenache, Tempranillo, Barbera]" 63473,"Everything Salmon Fillets and Cream Cheese Potatoes Nonstick cooking spray, for the baking sheet 2 pounds russet potatoes, peeled and cut into 1/2-inch chunks 8 ounces cream cheese, cubed, at room temperature 1 bunch scallions, thinly sliced Kosher salt and freshly ground black pepper 1 cup bagel chips, finely crushed 3 tablespoons everything bagel seasoning 2 tablespoons extra-virgin olive oil Four 6-ounce skin-on, center-cut salmon fillets
4 plum tomatoes, sliced into 1/4-inch-thick rounds (about 1 pound) 1/2 small red onion, thinly sliced 2 teaspoons red wine vinegar 1 tablespoon drained capers, optional Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray. Add the potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 15 minutes. Reserve 1/2 cup of the starchy water and drain the potatoes. Return the potatoes to the pan, add the cream cheese, scallions, the reserved starchy water and 2 teaspoons salt. Mash with a potato masher or fork.
Meanwhile, mix together the bagel chips, everything bagel seasoning and 1 tablespoon oil in a small bowl.
Press the bagel chip mixture onto the top of each salmon fillet. Transfer the fillets to the prepared baking sheet, skin side-down. Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes.
Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63474,"Soft Shell Crab Sandwich Vegetable oil, for frying 3 large eggs 1 cup milk 1 cup beer 2 cups all-purpose flour 4 soft shell crabs, cleaned 4 sandwich buns, toasted Tartar Sauce, for serving, recipe follows Sliced tomato, for serving Lettuce leaves, for serving 8 ounces mayonnaise 2 tablespoons horseradish, drained 1 cup sweet pickles, chopped Kosher salt and freshly ground black pepper 3/4 cup lemon juice Instructions: Heat about 3 inches of oil in a saucepan to about 400 degrees F. In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce. Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use. Yield: about 3 cups ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63475,"Crab Fritters: Alcapurrias 5 green bananas, peeled 1 pound taro root, peeled 1/2 cup flour 1 quart water 1 teaspoon salt 1 red pepper, diced small Vegetable oil, for sauteing and frying 1 onion, diced small 1 (10-ounce) can whole tomatoes, crushed by hand 1/2 cup white wine 1 tablespoon cilantro, chopped 1 chipotle pepper, pureed 1 pound crabmeat, cleaned Salt and pepper Instructions: To make masa, grate bananas and taro root with a hand grater and place in a large bowl. Add flour and mix well. Add water a little at a time. Season with salt and set aside. To make the stuffing, saute onion and pepper in oil for approximately 1 minute. Add tomatoes and cook until all liquid has evaporated. Add white wine and cook until liquid has evaporated. Add cilantro and chipotle. Season and cool. Add crabmeat. To make dumplings, grease a small plate and spread 2 tablespoons of the masa over it. Place 1 tablespoon of the stuffing on top of the spread masa, and cover with 2 more tablespoons of the masa mixture. Roll into a cylinder shape, and slide off plate into a skillet with 1 1/2 inches of hot oil. Fry until golden brown and sprinkle with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 63476,"Super Tuscan Burgers and Potato Salad with Capers and Celery 2 1/2 pounds small waxy potatoes, quartered or halved, depending on size Coarse salt 3/4 pound ground pork 3/4 pound ground veal 3 tablespoons extra-virgin olive oil, plus 5 to 6 tablespoons, divided 1/2 cup dry Italian red wine, divided 1/4 medium yellow skinned onion, finely chopped 3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves 4 cloves garlic, chopped Coarse black pepper 1/2 pound cremini (baby portobello) mushrooms, sliced 4 crusty rolls, split 8 ounces Pecorino Romano, shaved with a vegetable peeler 1 cup arugula leaves, 1/2 bunch, trimmed of stems 3 tablespoons capers 1 celery heart and greens, from the center of stalk, chopped 1/2 medium red onion, finely chopped 1 lemon, zested and juiced 2 tablespoons red wine vinegar Instructions: Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12 to15 minutes. While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons extra-virgin olive oil, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties. Preheat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place. Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold. ","[Sangiovese, Barolo, Tempranillo, Garnacha]" 63477,"Barbeque Chicken Pizza 3 cups chopped chicken, cooked 1 cup honey barbeque sauce 2 cans refrigerated crescent rolls 1 cup Barbeque Sauce Rice, recipe follows 8 ounces shredded mozzarella cheese 4 green onions, chopped 1/2 cup medium-grain rice 1 cup water 1/2 teaspoon salt 1 teaspoon margarine or butter 2 tablespoons honey barbeque sauce Instructions: Preheat oven to 375 degrees F.
Combine chicken and honey barbeque sauce. Let stand for 15 minutes. Place crescent roll triangles, points toward the center, on a round pizza pan or baking stone to form a circle. Press perforated edges together. Spread chicken mixture over crust. Spread Barbeque Sauce Rice evenly over chicken. Sprinkle cheese over rice and top with green onions. Bake for 13 to 15 minutes or until cheese melts. Combine all ingredients in a 2-quart saucepan. Stir once to blend. Bring to a simmer, cover, and cook over medium heat until liquids are absorbed, about 15 minutes. Spread onto crescent rolls as directed. ","[Zinfandel, Merlot, Syrah, Malbec]" 63478,"Oven-Roasted Potatoes 2-3 medium-sized potatoes per person 1-2 fresh rosemary sprigs Salt and freshly ground black pepper Instructions: When roasting a joint such as a leg of lamb, place the meat directly on the oven rack in a preheated 425 degree oven. Place a wide roasting pan on the rack beneath the joint to catch all the fat and drippings. Peel the potatoes and place them, whole, in a large saucepan. Cover with cold water and bring to a boil. Simmer for about 5 minutes, then drain. Shake the potatoes roughly in the colander to bruise their sides. After the roast has been in the oven at least 20 minutes so that fat and drippings have started to collect in the pan, dump the parboiled potatoes into the drippings. Strip the leaves off one or two sprigs of fresh rosemary and toss them over the potatoes along with a sprinkle of salt and pepper. Shake the pan well to coat the potatoes in fat and drippings. Continue to cook, occasionally turning the lamb and shaking the potatoes, for at least another hour and up to about 90 minutes, until the roast is cooked and the potatoes are crisply golden-brown outside and tender inside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63479,"Linguini with Clam Sauce Kosher salt 1 (16-ounce) package linguini 1 tablespoon canola oil 1 tablespoon chopped garlic 1 lemon, zested and juiced (zest reserved for Round 2 Recipe Lasagna Roll Ups) 1 (10-ounce) can whole clams 1 tablespoon chopped fresh parsley 2 tablespoons unsalted butter Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the linguini, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.) Heat a large skillet over medium heat with the oil. Add the garlic and cook for 30 seconds. Add the lemon juice and the clams with their juices. Cook for 2 minutes to warm the clams through. Add the parsley and butter to the clams and stir. Taste and season with salt and pepper, if needed. Pour the pasta onto a serving platter and pour the clams and sauce over the pasta. Serve immediately. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 63480,"Potato & Ham Dumplings with Brussels Sprouts (Klubb) Kosher salt 1 pound thick cut ham, cut into 1-inch cubes
2 large russet potatoes, peeled (about 20 ounces) and coarsely grated
1 large egg, beaten
2 teaspoons kosher salt
1 1/4 to 1 1/2 cups all-purpose flour, plus more for rolling the klubb
Brussels sprouts, for serving (see recipe below) 2 tablespoons unsalted butter, melted
1 tablespoon whole grain mustard
Hot sauce, for serving (optional) 2 tablespoons neutral oil 1 pound Brussels sprouts, halved
1 shallot, sliced
Kosher salt
Freshly ground black pepper
Instructions: Bring a large pot of salted water to a boil and add 1/2 cup of cubed ham. Let the ham boil (to flavor the water) while you make the klubb. To make the klubb: In a large mixing bowl, add the grated potatoes, egg and salt. Using a fork, mix well until thoroughly combined. Add 1 1/4 cups flour and mix well. Add up to ? cup more flour, a little at a time, until you get a thick, sticky dough that clumps together when pressed in your fist. Moisten your hands with water. Using a 1/3 cup measure, scoop the potato mixture into your hand and press an indentation in the center. Place a piece of ham into the center and press the potato mixture around to enclose it. Roll into a loose ball and coat in the flour. Then roll into a nice round ball. Repeat with the remaining potato mixture. You\u2019ll get about 8 to 10 klubb in all. Gently drop the klubb in the boiling water. Reduce the heat to a simmer. Let the klubb cook for 2 minutes to firm up, then loosen them with a spatula if they seem to be sticking to the bottom of the pot. Cook the klubb for 35 to 45 minutes, until firm, shiny and floating at the top. When the klubb have about 15 minutes left on the timer, make the Brussels sprouts. When the klubb are done, drain and nestle directly into the Brussels sprouts, adding another drizzle of oil if the pan looks dry. Cook undisturbed for a couple more minutes to get some texture on the klubb. Add the butter, mustard, salt and pepper. Stir to combine and fully coat. Season with flaky salt and black pepper. Serve with hot sauce at the table, if desired. Heat a large nonstick skillet over medium-high heat and add the oil. Add the Brussels sprouts and cook undisturbed for 6 to 8 minutes until deeply golden. Give them a toss and add the remaining ham, the shallot, a couple of good pinches of salt and pepper. Cook, stirring occasionally until the Brussels sprouts start to get tender, 6 to 8 more minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 63481,"Homemade Peach Iced Tea 2 cups/500ml sugar 6 peaches, halved and pitted 1 vanilla bean, split lengthwise and seeds scraped 1 tablespoon/15ml loose green or black tea leaves or 4 tea bags Split vanilla beans, for garnish Instructions: Bring 3 cups (750ml) water and the sugar to a boil in a pot. Add the peaches and vanilla bean (including the seeds). Simmer over medium heat for about 30 minutes. Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher. Bring 4 cups (1 liter) water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold. The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans. Cook's Note: 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, Riesling, Moscato]" 63482,"Roasted Tomato Sauce 15 cloves garlic, peeled and crushed 6 oil-packed anchovy fillets 1/4 cup extra-virgin olive oil 1 teaspoon red pepper flakes
1 teaspoon kosher salt
Two 28-ounce cans whole peeled tomatoes, with their juices 1/2 teaspoon dried oregano
Instructions: Preheat the oven to 425 degrees F. In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well. Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 63483,"Strawberry Pepper Icebox Cake 1 cup strawberry preserves, divided 8 ounces cream cheese, softened
1 cup sour cream
1 tablespoon plus 1 teaspoon lemon zest
1 1/2 cups heavy cream, cold, divided
1/4 cup powdered sugar
13 graham crackers
2 1/2 teaspoons coarsely ground black pepper, divided
Instructions: Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Measure out 2/3 cup of the strawberry preserves. Set both aside. Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment on high until fluffy, about 4 minutes, stopping to scrape down the sides of the bowl as needed. Add the sour cream and lemon zest and beat until combined, about 30 seconds more. Transfer to a large mixing bowl. Swap the paddle for the whisk and whip 1/2 cup of the cream along with the powdered sugar on medium-high until stiff peaks form, about 3 minutes. Fold into the cream cheese mixture and transfer to a zip-top bag. Cover the bottom of the prepared loaf pan with a layer of graham crackers. Snip the corner of the zip-top bag and pipe in approximately 1/4 to 1/2 cup of the whipped cream mixture and smooth with a spoon or spatula. (It's totally fine to eyeball this; just know you'll end up with 6 cream layers.) Top with about 3 tablespoons of preserves (again, it's fine to eyeball), followed by 1/2 teaspoon of pepper and another layer of whipped cream. Continue layering\u2014crackers, whipped cream, preserves, pepper, whipped cream, crackers\u2014until you have 4 layers of graham crackers (see Cook's Notes). Fold the excess plastic wrap over the cake and refrigerate 8 hours and up to 24. When ready to serve, whip the remaining 1 cup cream in the bowl of a stand mixer on medium-high until stiff peaks have almost formed. Drop the mixer to low and work in the remaining 1/3 cup strawberry preserves and 1 teaspoon black pepper. Boost the speed back to medium-high until stiff peaks form. Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap completely and frost with the strawberry whipped cream. Slice and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63484,"How to Air Fry Pumpkin Seeds | Air Fryer Pumpkin Seeds 1 medium pumpkin (about 10 pounds, for about 1 cup pumpkin seeds) 1 teaspoon olive oil
1/2 teaspoon kosher salt
Instructions: Preheat a 6-quart air fryer to 360 degrees F. Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; it\u2019s okay if they\u2019re damp so don\u2019t blot them with paper towels (they will stick to the paper).
Toss together the pumpkin seeds, olive oil and salt in a clean bowl. Transfer to the air fryer basked in a single layer and cook, shaking the basket every 5 minutes, until lightly golden and crispy, about 15 minutes. Cool before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63485,"German Chocolate Cupcakes 1 Chocolate Cake recipe, recipe follows 3/4 cup heavy cream 6 ounces bittersweet chocolate, chopped 2 tablespoons honey 1 tablespoon prepared coffee 3 egg yolks 12 ounces evaporated milk 1 1/4 cups packed dark brown sugar 1 1/4 sticks unsalted butter 1 teaspoon pure vanilla extract 1/2 teaspoon fine sea salt 2 cups packed sweetened flaked coconut, toasted (if desired) 1 3/4 cups toasted pecans, chopped 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon sea salt 2 sticks unsalted butter, softened 1 1/4 cup packed light brown sugar 1/2 cup granulated sugar 4 eggs, at room temperature for 30 minutes 1/3 cup semisweet chocolate, melted and cooled 2 teaspoons pure vanilla extract 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice) Instructions: Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups. Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack. For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit. For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so. Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool. Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop. Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63486,"Beef Rouladen with Brunoise Vegetables and Red Wine 1 1/2 pounds bottom round, trimmed 3 yellow onions, small dice 3 large carrots, peeled and diced 3 stalks celery, small dice 3 tablespoons garlic, minced 1 pound ground chicken Salt Black pepper 1/2 cup dry bread crumbs 1 egg, beaten 4 dill pickles 2 tablespoons olive oil 1 bunch parsley, chopped 3 cups red wine 1 cup port wine Fresh thyme 1 cup veal stock 2 cups chicken stock 4 tablespoons butter Instructions: Flatten the beef round with a cleaver, or meat pounder to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly. Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butchers string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place. In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme. Bring this mixture to a boil and add the beef and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees. The chicken must read 165- degrees or you risk the chance of possible bacteria. If too much of the liquid evaporates add a little more chicken stock. Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 63487,"Garlic-Roasted Brussels Sprouts with 'Low 'n Slow' Spicy Portuguese Sausage and Crispy Parsnip Chips 1 pound Brussels sprouts, stems and outer leaves removed, halved 2 tablespoons extra-virgin olive oil Big pinch kosher salt Garlic, crushed with garlic press 1 to 2 tablespoons extra-virgin olive oil 4 spicy Hungarian sausages 5 parsnips, sliced into 1/4-inch thick rounds Peanut oil or canola oil, for deep frying Instructions: To make the Brussels sprouts: Preheat the oven to 425 degrees F. Place the Brussels sprouts in a single layer in a baking dish, and drizzle them with extra-virgin olive oil and kosher salt. Mix together to coat evenly. Bake for 25 minutes. Add the crushed garlic bits to the sprouts and mix together. Cook for another 10 minutes. To make the Hungarian smoked sausages: Heat the extra-virgin olive oil in a pan over medium heat. Stab some holes in the sausages with a fork. Turn the heat down to medium-low and add the sausages to the pan. Cook them for 20 minutes, turning them every 4 minutes. To make the parsnip chips: In a heavy-bottomed pan, heat enough peanut oil to come halfway up the side of the pan, to 375 degrees F. Deep fry the parsnip rounds for a few minutes, until golden. Drain on a paper towel-lined baking sheet and sprinkle generously with sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 63488,"Three-Seed Crown Loaf 2 1/2 cups lukewarm water 4 tablespoons honey 5 teaspoons instant yeast 8 cups freshly ground whole-wheat flour 4 teaspoons salt 5 teaspoons gluten (available at health food stores and specialty grocery stores) 5 teaspoons dough enhancer (available at specialty baking shops and online) 4 tablespoons plus 1 teaspoon sunflower oil 1 egg 4 tablespoons sunflower seeds 4 tablespoons poppy seeds 4 tablespoons sesame seeds Instructions: Measure the water and honey in a bowl and sprinkle the yeast on the top. Let the yeast sit for a couple of minutes to activate it. Add 2 cups of the flour, salt, gluten, dough enhancer, and 4 tablespoons of the sunflower oil to the yeast mixture and mix well. Slowly add the rest of the flour (approximately 6 cups) to the mixture until a soft, moist dough is formed and the dough no longer clings to the outside of the bowl. You may need a little more or less flour. Knead the dough until gluten is formed (it is critical that the gluten be formed or you will get a heavy bread). The dough should be smooth and spring back when pressed, about 8 to 10 minutes. You can also check to see if gluten is formed by doing the \window test. The window test is when the dough can be stretched and it doesn't break, but will stretch and create a translucent membrane or window. Rub 1 teaspoon of sunflower oil around a large bowl. Turn the dough in the oil, then cover the bowl and let dough stand until double, about 1 hour. While dough is rising, lightly grease a 12-inch deep Dutch Oven. When dough has doubled, turn out dough and shape it into a round even ball. Cut the ball into 8 equal wedges. Combine 2 of the wedges into a ball and place in the middle of the Dutch oven for the larger middle ball of the crown. Form the remaining 6 wedges into individual balls. Lightly beat the egg in a small bowl to make the egg glaze. Brush each of the balls in egg glaze and then dip 2 balls in poppy seeds, 2 balls in sesame seeds, and 2 balls in sunflower seeds. Place each set of balls on the opposite side of the middle ball so that you have the different balls alternating around the outside of the middle ball or Dutch oven (eg. Going around the circle, it may go poppy, sesame, sunflower, poppy, sesame, and sunflower.) Let the dough rise until just about double again inside the Dutch oven. Preheat oven to 350 degrees F. Bake until golden brown, about 40 minutes to 1 hour. Notes: To get lighter dough you can substitute about 1/2 of your whole-wheat flour with white flour. However, you can still get remarkably light dough using all whole-wheat flour if you add the dough enhancer and gluten and make sure your gluten is properly formed during the kneading process. Adding the enhancer and gluten were tricks learned from my mother who raised us on home made whole-wheat bread. I have yet to find a better way to get whole-wheat bread as light and fluffy as this. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63489,"Pressure-Cooker Shrimp and Saffron Risotto 2 tablespoons extra-virgin olive oil 1 small onion, coarsely chopped 3 large cloves garlic, smashed 1 teaspoon fennel seeds 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 1/2 cups Arborio rice 2 tablespoons tomato paste Pinch saffron threads 1/4 cup dry white vermouth 3 cups chicken broth, low-sodium canned or homemade 1 pound medium shrimp, peeled and deveined Instructions: Heat the olive oil in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, fennel seeds, the 1 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in vermouth and chicken broth. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out. Carefully remove the lid--the risotto will look a bit soupy at this point. Stir in the shrimp and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes. Season with additional salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 63490,"Sczechuan Noodles 6 garlic cloves, chopped 1/4 cup fresh ginger, peeled and chopped 1/2 cup vegetable oil 1/2 cup tahini (sesame paste) 1/2 cup smooth peanut butter 1/2 cup good soy sauce 1/4 cup dry sherry 1/4 cup sherry vinegar 1/4 cup honey 1/2 teaspoon hot chili oil 2 tablespoons dark sesame oil 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 1 pound spaghetti 1 red bell pepper, julienned 1 yellow bell pepper, julienned 4 scallions, sliced diagonally (white and green parts) Instructions: Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63491,"Baked Buffalo Cauliflower Tots 1/2 cup low-fat plain yogurt 1/4 cup mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon 2-percent milk 1/4 teaspoon Worcestershire sauce Pinch cayenne pepper 1/2 cup crumbled blue cheese Kosher salt and freshly ground black pepper Cauliflower Tots: 1 tablespoon olive oil 1/2 small onion, finely chopped 2 small heads cauliflower 1 cup almond meal or almond flour 2 large eggs, separated 1/4 cup hot sauce, plus more for serving Kosher salt 1/4 teaspoon cayenne pepper 2 cups crispy rice cereal Cooking spray Instructions: For the blue cheese sauce: Whisk together the yogurt, mayonnaise, lemon juice, milk, Worcestershire and cayenne in a medium bowl until smooth. Gently stir in the blue cheese. Season with 1/2 teaspoon salt and pepper to taste. Refrigerate overnight or up to 3 days, covered, to let the flavors develop. For the cauliflower tots: Position an oven rack at the top of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet. Heat the oil in a large skillet over medium-high heat. Add the onion, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet. Remove and discard the outer leaves and core of the cauliflower. Separate the heads into large florets, and trim away most of the stems. Process half the florets in a food processor until very finely chopped, almost a paste. Transfer to a large bowl. Repeat with the remaining florets. Lay out a large double layer of cheesecloth, and put the cauliflower paste in the middle. Gather up the sides into a bundle. Hold the bundle over the sink, and squeeze out as much of the liquid as you possibly can (there will be a fair amount). Put the remaining cauliflower back into the bowl (it should be fairly dry now). Add the browned onion, almond meal, egg whites, hot sauce, 2 teaspoons salt and cayenne to the cauliflower, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls of the cauliflower mixture. Roll each into a ball, shape into a squared-off tot shape and place on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated up to overnight.) Pulse the rice cereal in the food processor until finely ground, then transfer it to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet (with rack) on your work surface. Dip each tot in the egg wash, letting the excess liquid drip off, then roll in the cereal to fully coat and place on the baking sheet. (To avoid a mess, designate one hand for the dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (The unsprayed breaded tots can be frozen on a parchment-lined baking sheet until solid, about 2 hours, then transferred to a large freezer bag and frozen for up to 1 month.) Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Shake some hot sauce on top. Serve with the blue cheese sauce. (If baking the tots from frozen, coat with cooking spray and bake for until golden brown outside and hot inside, 15 to 20 minutes.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63492,"Spaghetti Bolognese 1 tablespoon olive oil 4 ounces bacon or pancetta, diced 1 1/2 cups chopped yellow onions 3/4 cup diced carrots 3/4 cup diced celery 1 tablespoon minced garlic 1 teaspoon salt 1/2 teaspoon ground black pepper 2 bay leaves 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 pound ground beef or ground veal 1/2 pound pork sausage, removed from the casings, or ground pork 2 tablespoons tomato paste 1 cup red wine 2 (14 1/2-ounce) cans crushed tomatoes and their juice 1 (14 1/2-ounce) can tomato sauce 1 cup beef or chicken stock or broth 2 teaspoons sugar 1/4 cup heavy cream 2 tablespoons unsalted butter 3 tablespoons chopped fresh parsley leaves 1 pound spaghetti 1 cup freshly grated Parmesan Instructions: In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander. Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.) ","[Barolo, Barbaresco, Chianti, Dolcetto]" 63493,"Fresh Tomato Sauce 1/4 cup olive oil 1 teaspoon crushed red pepper flakes
3 cloves garlic, smashed and chopped
One 28-ounce jar crushed red tomatoes, canned at the peak of the season, or store-bought canned crushed tomatoes 1 teaspoon kosher salt
Freshly ground black pepper 2 tablespoons fresh basil leaves Instructions: Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 63494,"Vegan Party Platter and Hummus Beet 14 ounces (400 grams) canned chickpeas, drained reserving liquid (aquafaba), 5 chickpeas reserved for garnish 2 tablespoons extra-virgin olive oil, plus more for garnish 2 tablespoons tahini 1 teaspoon flaky sea salt 1 small cooked beet 1 clove garlic, peeled 1 small lemon, peeled and pips removed, cut in half 1 teaspoon finely chopped shelled pistachios, for garnish Chopped flat-leaf parsley, for garnish One 6-ounce (150-gram) carton vegan cream cheese with chives 1 cup red grapes 3/4 cup chargrilled artichokes 3/4 cup Nocerella olives 3/4 cup store-bought roasted peppers 1/2 cup smoked almonds 1/2 cup salted cashews 1/2 cup cornichons 1/2 cup sundried tomatoes 8 seeded crackers Instructions: For the hummus beet: Place the chickpeas, olive oil, tahini, salt, beet, garlic and lemon into a food processor, along with 3 tablespoons of the reserved chickpea liquid (add more if required) and blitz until smooth. Transfer to serving dish. To serve, drizzle a little extra-virgin olive oil over top and garnish with the 5 reserved chickpeas, finely chopped pistachios and parsley. To assemble the platter: Decant the plant-based chive cream cheese into a serving bowl. Place the hummus and cream cheese in the center of a large serving platter. Arrange the grapes, artichokes, olives, peppers, almonds, cashews, cornichons, tomatoes and crackers around the dips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 63495,"Apricot Fizz 3 tablespoons chilled apricot nectar or peach papaya mango juice 1/2 cup chilled Prosecco lime slices for garnish Instructions: Pour the apricot nectar in a champagne flute and top with Prosecco. Garnish with lime slices if desired. ",[Prosecco] 63496,"Brussels Sprouts Slaw 1/2 cup apple cider vinegar 12 ounces shaved Brussels sprouts (about 3 cups) 1/4 cup mayonnaise 2 tablespoons buttermilk 4 teaspoons lemon juice 1 tablespoon sugar 1 teaspoon Dijon mustard 1/2 teaspoon celery salt Kosher salt and freshly ground black pepper Instructions: Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat. In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 63497,"Sour Cherry Manhattan 3 tablespoons rye or bourbon 2 tablespoons sour cherry juice from a jar of sour cherries, plus a cherry for garnish 1 tablespoon sweet vermouth 3 dashes cherry bitters Ice 1 piece orange peel, removed from orange with a vegetable peeler Instructions: Pour the rye or bourbon, cherry juice, vermouth and bitters into a cocktail shaker filled with ice and shake until very cold. Strain into a martini glass. Carefully squeeze the orange peel between your finger and thumb with the skin facing out. Ignite the oils that spurt from the peel and immediately drop the peel into the glass. Garnish with a sour cherry. BYOC: If you don't feel comfortable lighting the peel then omit it. You can always add some orange bitters if you like. The drink is quite enjoyable either way. ","[Rye, Bourbon, Pinot Noir, Chianti]" 63498,"Nabe Yaki Udon 4 cups dashi soup stock 2 tablespoons usukuchi soy sauce
2 tablespoons mirin
1 piece kombu 1 pinch sea salt
1 handful katsuobushi
8 ounces cooked udon
1/4 cup cubed chicken 2 shiitake mushrooms 1 egg 2 slices kamaboko
1 bunch spinach, blanched Instructions: Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute. Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach. ","[Sak, Shiraz, Tempranillo, Barbera]" 63499,"Eggplant Gratin Good olive oil, for frying 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick 1/4 cup ricotta cheese 1 extra-large egg 1/4 cup half-and-half 1/2 cup plus 2 tablespoons freshly grated Parmesan Kosher salt Freshly ground black pepper 1/2 cup good bottled marinara sauce Instructions: Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top. Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 63500,"Pho-Rench Dip Sandwich 2 tablespoons Chinese 5-spice powder 2 tablespoons salt 2 tablespoons pepper 1 brisket, trimmed and quartered Oil, for cooking 3 stalks lemongrass
3 white onions, sliced
10 Thai chiles
10 jalapenos, cut into chunks
1 cup brown sugar
2 bunches fresh cilantro
Prepared pho soup broth, such as Dragonfly brand
1 tablespoon coriander seeds 3 cardamom pods
3 star anise pods 1 cinnamon stick 1 cup thinly sliced cucumbers 2 tablespoons sugar
1 tablespoon salt
Sambal oelek cl paste, to taste 1 cup rice wine vinegar 2 tablespoons sugar
1 tablespoon salt
Thai chiles, to taste
1 cup finely julienned raw carrots
1 cup mayo 2 teaspoons salt 1 teaspoon pepper 1/2 teaspoon Chinese 5-spice powder Sriracha, to taste Butter, for buttering bread 12 to 16 hoagie rolls, split Fresh Thai basil leaves, for topping Fresh cilantro leaves, for topping Fresh mint leaves, for topping White onion slices, for topping Serving suggestions: bean sprouts, lime wedges, jalapeno slices, cl oil, cilantro leaves, sliced green onions Instructions: For the spice rub: Preheat the oven to 220 degrees F. Stir together the 5-spice powder, salt and pepper in a small bowl. For the brisket braise: Rub spice rub on brisket. Sear brisket in oil in a skillet until brown, then set aside. Line the bottom of a large braiser or Dutch oven with lemongrass, onions, Thai chilies, jalapenos, brown sugar and cilantro. Place a rack over vegetables, then place brisket on the rack. Fill two-thirds the height of the brisket with prepared pho broth. Place the coriander seeds, cardamom pods, star anise and cinnamon stick into a piece of cheesecloth and tie into a sachet. Add spice sachet to pot, cover and transfer to the oven to braise, 12 hours. Remove meat from the braise and chill until cold, about 5 hours. Cut into 1/2-inch slices and reserve. For the cucumbers: Meanwhile, combine cucumber slices, sugar, salt and cl sambal to taste in a bowl. Set aside for 1 hour, then refrigerate. For the carrot pickle: Boil vinegar, then add sugar, salt and Thai chiles. Pour over carrots in a bowl and set aside to cool, then refrigerate. For the spicy mayo: Mix mayo, salt, pepper, 5-spice powder and sriracha to taste in a bowl. For the sandwich: Butter the cut sides of the hoagie rolls and grill them until toasted. Coat each side with spicy mayo. Sear off 3 or 4 slices per sandwich of cooled brisket until hot, then layer them on roll bottoms, followed by spicy carrot pickle, pickled cucumber, fresh Thai Basil, cilantro, mint and white onion slices. Close sandwiches and cut in half on bias. Plate with bean sprouts, lime wedges and jalapenos. On side, fill a bowl with the pho soup broth, cl oil, cilantro and green onions for dipping, as one would a French Dip Sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63501,"Best Tomato Soup Ever 1 medium white or yellow onion 6 tablespoons (3/4 stick) butter Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil 1/4 cup chopped flat-leaf parsley Instructions: To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine. Add the tomato juice. Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.) Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much. Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat. Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir. Serve the soup warm! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63502,"Le Backeoffe 4 sprigs flat-leaf parsley 3 sprigs fresh thyme 1 bay leaf 2 pounds onions, thinly sliced 1 pound pork shoulder, cut into 3-inch cubes 1 pound beef chuck, cut into 3-inch cubes 1 pound lamb shoulder, cut into 3-inch cubes 1 pound carrots, thinly sliced 4 ham hocks 1 head garlic (about 20 cloves), peeled and thinly sliced 2 bottles Riesling, preferably Alsatian Unsalted butter for the baking dish, plus 6 tablespoons unsalted butter 4 pounds waxy-style potatoes, thinly sliced 3 leeks, thinly sliced Kosher salt and freshly ground black pepper Small amount of bread dough (optional) 1 large egg, beaten (optional) Instructions: Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf into a bundle. In a large non-reactive bowl, combine the onions, pork, beef, lamb, carrots, ham hocks, garlic, and herb bundle. Pour in the wine, stir to combine, and let marinate in the refrigerator for 24 hours. Preheat the oven to 325 degrees F. Butter the inside of the baking dish. Strain then separate the meat and vegetables; reserve the wine. In the baking dish, layer half of the vegetables, potatoes, leeks and all the meat, seasoning each layer with salt and pepper, to taste. Repeat with the remaining vegetables, potatoes, and leeks. Pour over the reserved wine from marinade. Dot the top with the 6 tablespoons of butter. Cover the baking dish with the lid. Roll the bread dough, if using, into a rope the circumference of the baking dish. Press the dough rope around the edge of the lid, pressing it slightly to seal. Brush the bread with some of the beaten egg. Bake for 2 1/2 hours. Remove the bread, uncover, and serve immediately. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chardonnay]" 63503,"Brie-and-Cranberry Stuffed Bread Bowl 1 cup granulated sugar 1 cup orange juice 12 ounces frozen cranberries (about 2 cups) 2 teaspoons fresh rosemary leaves, chopped One 6-inch wheel Brie One 9-inch round bread boule 2 tablespoons unsalted butter, melted Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the \plug. Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63504,"Beet Burger with Citrus-Caper Aioli 4 tablespoons grapeseed oil 1 medium yellow onion, minced
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
2 cups cooked brown rice, cooled (a microwaveable bag works great)
1 cup roughly chopped, peeled raw red beets (about 1 large beet) 1 cup walnuts
1/2 cup yellow raisins
1/2 teaspoon granulated garlic
2 large eggs
Bibb lettuce leaves, for serving Citrus-Caper Aioli, recipe follows 1/2 cup mayonnaise 2 tablespoon capers
1 tablespoon honey mustard
1 teaspoon orange zest plus 2 tablespoons fresh orange juice
Kosher salt and freshly ground black pepper, optional Instructions: Heat a skillet over medium heat and add 2 tablespoons of the oil. Add the onions, season with salt and pepper and saute until slightly golden, about 10 minutes. Set aside to cool. Add the brown rice, beets, walnuts, yellow raisins, granulated garlic and cooled onions to a food processor and pulse about 10 times, until the mixture is ground similar to ground beef. Transfer to a bowl and add the eggs, 1 teaspoon salt and some pepper. Mix by hand until uniform, then tightly form into 4 patties. Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons oil. Season both sides of the patties with salt and pepper. Gently add the patties to the oil and sear on each side until crisp and browned, about 10 minutes a side. Place the patties on 2 to 3 Bibb lettuce leaves. Dollop a bit of Citrus-Caper Aioli on top and serve. Mix the mayonnaise, capers, honey mustard and orange zest and juice in a bowl. Adjust the seasoning if necessary with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63505,"Chorizo-Potato Tacos 2 medium red-skinned potatoes, cut into 1-inch chunks Kosher salt 2 tablespoons vegetable oil 1 medium yellow squash, diced Freshly ground pepper 8 ounces fresh chorizo or other spicy sausage, casings removed 2 medium tomatoes, diced 1 scallion, minced 1 jalapeno pepper, minced (remove seeds for less heat) 1/3 cup fresh cilantro, chopped 8 corn tortillas 1/4 cup crumbled cotija or feta cheese Sour cream and/or guacamole, for serving (optional) Instructions: Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes. Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt. Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired. ","[Rioja, Tempranillo, Garnacha, Barbera]" 63506,"Blue Cheese Souffles 3 tablespoons unsalted butter, plus more for the ramekins, softened 1/4 cup sugar 3 tablespoons all-purpose flour 1 cup whole milk, warmed 5 large eggs, separated Kosher salt and freshly ground white pepper Kosher salt and freshly ground white pepper
Pinch of freshly grated nutmeg 4 1/2 ounces mild blue cheese, crumbled (about 1 cup) Pinch of cream of tartar Fig compote and other garnishes (see below) Instructions: Prepare the ramekins: Preheat the oven to 350 degrees F. Brush four 8-ounce ramekins with butter. Pour the sugar into 1 ramekin and rotate it to coat the bottom and sides. Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill. Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat. Just as the foam subsides, whisk in the flour to make a roux; cook, whisking constantly, to remove the starchy taste, 2 to 3 minutes (do not allow the roux to brown). Add the warm milk and continue whisking until smooth and thick, about 5 minutes. (Trace a figure 8 in the bechamel with the whisk; if the sauce holds the shape, it's done.) Flavor the bechamel: Remove the bechamel from the heat and whisk in the egg yolks one at a time. Season with salt, white pepper and the nutmeg, then whisk in the cheese until melted and smooth. (Return the pot to very low heat, if necessary.) Transfer to a large bowl and refrigerate until cool. Add the egg whites: Beat the egg whites and cream of tartar with a whisk or mixer until stiff peaks form. Fold one-third of the beaten egg whites into the cooled bechamel mixture by slowly and gently scooping from the bottom to the top of the bowl with a rubber spatula. Fold in the remaining egg whites the same way until no streaks of white remain. Bake the souffles: Place the prepared ramekins on a baking sheet. Spoon the batter into the ramekins, filling each about three-fourths of the way. Use a towel to wipe the rims clean (this will help the souffles rise evenly). Bake until golden and puffed at least 1 inch over the rims, about 25 minutes. Serve immediately with fig compote and other garnishes (see below). Tyler dresses up his souffles with honeycomb, chamomile flowers, microgreens and this fig topping: Fig Compote: Combine 1 cup sugar, 1 1/2 cups water, 1 teaspoon lemon juice, 2 lemon slices and 2 chamomile tea bags in a saucepan. Bring to a boil over medium heat; cook, stirring, 5 minutes. Remove the tea bags. Add 12 halved dried figs, return to a boil and cook 10 more minutes. Remove the lemon slices. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 63507,"Pickled Turnips 1 pound turnips, peeled, quartered and sliced 1/4 inch thick 1 small red beet, peeled and quartered
1 clove garlic, thinly sliced
1/2 cup white vinegar
2 tablespoons kosher salt
1 teaspoon sugar
Instructions: Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar. In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 63508,"Easy Guacamole With Lemon 4 ripe Haas avocados 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes hot pepper sauce 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded, and small-diced Instructions: Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 63509,"Sloshed Shrimp 2 tablespoons olive oil 1 1/2 pounds (21 to 25 count) shrimp, peeled and deveined, reserving shells 1 small white onion, finely diced, divided 1 carrot, peeled and grated 1 small celery stalk, finely diced 1 teaspoon tomato paste 1 quart water 1 small bay leaf 1 teaspoon lightly crushed black peppercorns 4 tablespoons butter, plus 1 stick cold butter cut into tablespoon size pieces 1 tablespoon chopped garlic 1/2 teaspoon ground cumin 1 teaspoon dried thyme 1 teaspoon dried basil 1/2 teaspoon ground red pepper flakes 1 teaspoon paprika 1/4 lemon, juiced 1 bottle beer (recommended: Abita) Hot sauce, to taste 1/4 cup sliced green onion Instructions: Preheat oven to 350 degrees F. In a saucepan over medium heat, add olive oil. Add the shrimp shells and toast until opaque and a little crunchy, about 10 minutes, tossing frequently. Add half the onion, the carrot and celery and cook, stirring, until softened. Stir in tomato paste and cook, stirring, about 2 minutes. Add the water, bay leaf, and peppercorns, bring to a boil, reduce the heat and simmer, partially covered, about 30 minutes. Strain; you should have about 2 cups stock; if more, return stock to clean saucepan and reduce over medium heat. In a skillet, melt on medium heat the 4 tablespoons of butter, add the remaining onion, and cook until softened and translucent, about 3 minutes. Add garlic, cumin, thyme, basil, red pepper, and paprika and cook another 2 minutes. Stir in the lemon juice. Carefully arrange shrimp in a pan large enough to hold them without overlapping. Pour seasoned butter over shrimp and mix well with shrimp. Bake until just cooked through, about 10 minutes. (Do not overcook or you will have rubbery shrimp.) Remove shrimp from pan and place pan back on stovetop over medium-high heat to make the sauce. Add beer and 1 cup shrimp stock to the seasoned butter, cook until reduced to 1/3 volume. Whisk in cold stick butter, 2-3 pats at a time, until sauce holds together. Remove from heat and adjust seasoning with salt, pepper and hot sauce. Arrange shrimp on a platter and drizzle with sauce. Garnish with sliced green onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63510,"Pesto 2 cloves garlic 4 cups fresh basil leaves, washed and thoroughly dried
1/2 tablespoon coarse sea salt 1/2 cup pine nuts, toasted 1 cup extra-virgin olive oil 1 cup freshly grated Parmigiano Reggiano cheese Instructions: Put the garlic, basil leaves, salt, and pine nuts in a food processor (or use a pestle and mortar if you're a purist). With the motor running, add the extra-virgin olive oil in a thin steady stream. Once you have an even consistency, add the freshly grated Parmigiano Reggiano cheese to the food processor, and puree for a few more seconds. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 63511,"Yummy Wake-Up Smoothie 3 large ripe bananas, peeled and sliced 1 cup washed strawberries, stem and hull removed (see pg. 000) 1/2 cup raspberries, or peeled and sliced kiwi (about 2 kiwis) 1 cup plain yogurt 1 1/4 cups orange juice 1/4 cup honey 1/4 cup crushed ice Instructions: Place all of the ingredients in the blender and process on high speed until smooth, about 30 to 45 seconds. Pour into glasses and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 63512,"Onion and Cheese Tart 1 1/2 cups all-purpose flour 1/4 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces 2 tablespoons lard or vegetable shortening, chilled and cut into 1/4-inch pieces 3 to 5 tablespoons ice water 1 tablespoon butter, softened 2 tablespoons vegetable oil 1/2 cup finely chopped onions 1/8 teaspoon paprika 1/4 pound imported Swiss Gruyere cheese, coarsely grated (about 1 cup) 1/4 pound imported Swiss Emmentaler cheese, coarsely grated (about 1 cup) 2 eggs 1/2 cup light cream 1/2 cup milk 1/4 teaspoon salt 1/8 teaspoon ground nutmeg, preferably freshly grated Instructions: Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal. Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan. Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown. Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat. In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese. Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese. Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan. Serve hot or at room temperature as a first or main course. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 63513,"Italian Cream Cheese Cake with Raspberry Sauce 1 cup graham cracker crumbs 1 cup biscotti bread crumbs, crushed 1 stick butter, melted 2 cups ricotta cheese 1 (8-ounce) package cream cheese, room temperature 5 eggs 3/4 cup sugar 1/2 teaspoon salt 1 1/2 teaspoons vanilla extract 12 ounces fresh raspberries 1 tablespoon sugar 1 tablespoon brandy Instructions: For the Cream Cheese Cake: Preheat oven to 350 degrees F. Wrap a 9-inch springform pan with aluminum foil. In a medium bowl, mix both cookie crumbs and the melted butter together. Press crumb mixture in bottom of pan and refrigerate until firm. In a large bowl, beat ricotta and cream cheese together with an electric hand mixer until smooth. Add the eggs, sugar, salt, and vanilla extract, mix well. Allow to sit for a few minutes so the bubbles can surface. Mix again until smooth. Pour the filling into the springform pan. Tap pan on the counter to remove any air bubbles in cake mixture. Place pan into a large roasting pan and fill with 1-inch of water. Place in the oven and bake until filling is set and the top is golden brown, about 1 hour 20 minutes. Remove and let cool. Refrigerate a few hours or overnight before serving. For the raspberry sauce: In a food processor, combine berries, sugar and brandy. Place into a bowl, cover with plastic wrap and refrigerate. When ready to serve, remove the side of the springform pan and place cake on a serving plate. Spoon the raspberry sauce on the top of the cheesecake and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 63514,"Breakfast Smoked Salmon Platter 18-20 slices Norwegian smoked salmon 2 lemons, thinly sliced
1 red onion, thinly sliced
1/4 cup capers, drained
Fresh dill
Freshly ground black pepper
Instructions: Artfully arrange the smoked salmon slices along two sides of a square platter. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices over the lemon slices. Scatter the capers over the top of the platter, and place a small bunch of dill under the lemon slices at the top. Sprinkle with the pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63515,"White Wine and Lillet Cocktail 3 ounces (6 tablespoons) Lillet Blanc, very cold 3 ounces (6 tablespoons) Sancerre wine, very cold 1 (2-inch by 1/2-inch) strip orange peel, white pith removed Ice 1 white peach, sliced, for garnish Instructions: Combine the very cold Lillet Blanc and Sancerre in a large chilled wine goblet. Flame the orange rind over the glass. Cook's Note: Squeeze the rind next to a match and the oil will spray out and ignite. That burnt residue of orange oil will flavor the cocktail. Drop the rind into the glass. Add ice and garnish with peach slices.; ","[Sancerre, Sauvignon Blanc, Chenin Blanc]" 63516,"Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy and Fruit and Nut Rice Pilaf 1 gallon spring water 1 cup kosher salt 1/2 cup superfine sugar 6 fresh bay leaves 2 large shallots, quartered lengthwise A palmful coriander seeds A palmful black peppercorns A palmful paprika A palmful poultry seasoning 1/2 palmful allspice berries 6 cloves garlic, coarsely chopped or sliced 1 (6 to 7 pound) full turkey breast 4 tablespoons butter 1 shallot, finely chopped 2 sprigs fresh thyme, leaves finely chopped 3 tablespoons all-purpose flour 2 cups chicken stock-in-a-box 1/4 cup Worcestershire sauce 1/3 cup dark amber maple syrup Lots of coarsely ground black pepper 3 tablespoons butter 1/2 cup (1-inch pieces) broken thin spaghetti 1 1/2 cups rice 1 small carrot, finely chopped 2 ribs celery, finely chopped 4 scallions, whites and greens, chopped 1 teaspoon orange zest 3 cups chicken stock-in-a-box 1 small navel orange, supremed or sectioned and chopped 1 cup halved seedless red grapes 1/2 cup chopped toasted walnuts 1/2 cup chopped parsley leaves Salt and freshly ground black pepper Instructions: Open a jumbo plastic food storage bag in the sink and add the water, salt, sugar, bay leaves, shallots, seasonings and garlic and swish around to combine. Add the turkey breast and seal the bag. Put it into the refrigerator and let it brine for 24 hours in advance of your cooking day.
Preheat the oven to 400 degrees F.
Pat the turkey breast dry, season with salt and pepper and put it in a roasting pan. Roast in the oven at 400 degrees F for 30 minutes. Baste, reduce the temperature to 325 degrees F and roast until an instant-read thermometer registers 170 degrees F, about 40 minutes. Remove the turkey breast from the oven to a cutting board. Cover with foil and let rest for 15 minutes. Carve the breast and arrange it on a serving platter. Serve with pan juices.
Reserve 1 pound of meat for another menu. Cool, wrap and refrigerate the reserved meat.
Add the butter to a medium sauce pot and melt it over medium to medium-high heat. Add the shallots and thyme and saute for 2 minutes, then add the flour and stir 1 minute. Whisk in the stock, Worcestershire and maple syrup. Season with black pepper, to taste, and reduce the mixture until thick enough to coat the back of a spoon, about 10 to 12 minutes. Melt the butter in a medium pot over medium heat. Add the spaghetti and toast until deeply golden in color. Add rice, carrot, celery, scallions and orange zest, then stir in the stock and bring to a boil. Cover the pot, reduce the heat to a simmer, and cook until the rice is tender, about 16 to 18 minutes.
Fluff the rice with fork and add the oranges, grapes, nuts, parsley, and salt and pepper, to taste. Transfer the rice to a serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63517,"Pan Seared Rack of Lamb with Fig Chipotle Barbeque Sauce 4 fire-roasted canned plum tomatoes, pureed 1 apple, peeled and cored 2 to 4 chipotle peppers in adobe sauce 1 tablespoon molasses 2 tablespoon honey 1/4 cup fig preserves, plus more to taste Kosher salt 1 (8-bone) rack of lamb, trimmed of all fat Olive oil Instructions: In a food processor, combine the tomato puree, apple, 2 of the chipotles, the molasses, honey and fig preserves. Adjust the heat and sweetness by adding more chipotles or more figs preserve or both. Season with salt. Sauce may be made several days in advance and works well on all meats. If sauce becomes too thick, thin with a splash of water or apple cider. Coat lamb with a little of the sauce, reserving most of the sauce for later. Refrigerate for al least 1 hour, up to overnight. Heat a splash of olive oil in a skillet over high heat until just under the smoking point. Add the lamb carefully to the oil and sear for 2 to 3 minutes on each side. The sauce coating the lamb will caramelize and darken. Reduce heat and continue cooking until desired temperature (medium rare is recommended). Heat remaining barbeque sauce to warm. Slice chops and serve with sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 63518,"Gravlax 2 equal-size center cut salmon fillets, with skin attached (3 pounds each, about 6 pounds total) 1 cup sugar 1 cup kosher salt 2 tablespoons cracked white pepper 2 tablespoons cracked coriander seeds 1 large bunch of dill (stems and leaves), coarsely chopped 2 to 4 tablespoons golden rum For serving: black bread, mustard, minced purple onion, and capers, if desired Instructions: Lay both salmon fillets skin side down. Pull the pin bones from the fillets, if needed. Mix the sugar, salt, white pepper, and coriander together. Spread the mixture over both fillets, then scatter the dill on top with a splash of the rum. Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a baking sheet, and cover with another baking sheet. Weigh with 2 to 3 bricks or cans along the length of the fish. Refrigerate for 3 days, flipping the fish every 24 hours. On the third day, unwrap the fish, quickly rinse under cold running water, and dry thoroughly with paper towels.
Slice the fish very thin and serve on black bread with mustard, onions, and capers, if desired. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Albari?o]" 63519,"Crispy Olives Stuffed with Sausage 1/4 pound (1 link) fresh Italian sausage 1 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes, optional 1 jar (8 ounces) large pitted green olives 4 to 6 cups peanut oil, for deep-frying 1/2 cup all-purpose flour 2 large eggs 1/2 cup fine bread crumbs 2 teaspoons extra-virgin olive oil Salt and freshly ground pepper Instructions: Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture. Heat the oil in a deep fryer, or stock pot, to 375 degrees F. Spread the flour on a dinner plate. Break the eggs into a shallow bowl and beat lightly. Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning. Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them. Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 63520,"Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce 2 pounds lobster meat, raw 1/4 cup minced shallots 1/2 cup heavy cream 1/4 cup cognac Salt Cayenne Freshly ground white pepper 4 cups cooked medium-grain rice 1 1/2-inch diameter, casings, about 4 feet in length 3 to 4 tablespoons butter 8 round French bread croutons (about 3 inches) 2 tablespoons finely chopped parsley 1 recipe Fresh Lemon and Tarragon Butter Sauce (recipe follows) 1/4 cup minced shallots 2 fresh lemons, juiced Salt Cayenne pepper 1/4 cup heavy cream 1 1/2 sticks cold butter, cut into pieces 1/4 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce 1 tablespoon finely chopped fresh tarragon leaves Instructions: In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. **To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce. In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot. Recipe courtesy Emeril Lagasse, 1999 ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 63521,"Marigold Tamales 3 to 4 boneless skinless chicken breast halves (about 3 pounds) 1/2 onion, sliced 3 garlic cloves, peeled and minced 2 carrots, washed and halved lengthwise 1 celery stalk 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried organic marigold leaves 1 teaspoon kosher salt 4 cups masa harina (see Cook's Note) 1 1/2 cups lard 2 1/2 cups reserved chicken broth, warmed 1 teaspoon baking powder 1 teaspoon kosher salt 16 large dried corn husks, soaked (see Cook's Note) Serving suggestion: diced onions, dried organic marigolds, optional Instructions: For the chicken: Put the chicken in a Dutch oven or large saucepan. Add the onion, garlic cloves, carrots, celery, bay leaf, oregano, marigolds and salt. Add enough water to cover the chicken and bring to a boil over high heat. Once the chicken comes to a boil, lower the heat and simmer until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, allow it to cool in the broth for up to 30 minutes. Remove from the broth and shred with two forks. Strain the broth through a fine-mesh sieve discarding the vegetables and herbs and reserve. The chicken can be made a day ahead. Store the shredded chicken and broth separately, covered in the refrigerator.
For the masa: Warm the reserved chicken broth. Beat the lard until light and fluffy in a stand mixer fitted with the paddle attachment. Add the masa harina, baking powder and salt and continue beating until combined, scraping down the sides with a rubber spatula to incorporate all the masa harina. Slowly add the warm chicken broth 1 cup at a time until the masa is smooth and spreadable (you may not need all the broth). To test if the masa is ready to use, add a spoonful to a glass of water. If it floats it is ready. If it sinks, add additional lard 1 tablespoon at a time and continue to mix until it floats.
For assembly and serving: Remove the husks from the soaking water, drain and keep moist with a damp kitchen towel or damp paper towels. Moisten the chicken with some reserved chicken broth if needed.
Using a spoon, spread a spoonful of masa onto center of a corn husk and spread about 1/2 inch thick with the back of the spoon leaving a 1/2-inch border along the side and a 2-inch border from the top. Put about 2 tablespoons shredded chicken in the center of the masa. Fold the sides until they overlap, fold the narrow end under using the husk to press the masa dough over the filling. Place the prepared tamale on a baking sheet, cover with a damp kitchen towel and repeat until all the tamales are assembled.
Put the tamales upright in a tamale steamer, nestled together to prevent them from falling over. Fill the tamale steamer with about 2 inches of water\u2014the water should not touch the tamales. Cover with the lid, bring to a boil, reduce the heat and simmer for 40 minutes, adding more water if needed. To check the tamales, carefully remove 1 tamale from the steamer. Tamales are ready when they can easily be removed from the husk. If the tamale does not easily remove from the husk, cook for an additional 10 minutes. Turn off the heat and allow the tamales to stand in the steamer for 10 to 15 minutes.
Carefully remove the tamales from the steamer and serve warm, garnished with diced onions and dried marigolds if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63522,"Sunny's Easy Shrimp and Rice Pineapple Boats 1 pineapple 1 cup your favorite BBQ sauce
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled and deveined
One 10-ounce tray microwaveable basmati or jasmine rice, prepared according to package 1/4 cup chopped fresh cilantro
2 scallions, finely chopped
Zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup lightly packed fresh cilantro leaves Lime wedges, for spritzing
Instructions: For the shrimp: Preheat the grill or the oven to 350 degrees F. Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth. Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes. For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine. To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63523,"Cuban Style Fresh Ham 1 cup sour orange juice (or 4 ounces orange juice and 2 ounces each lemon and lime juices) 1 head garlic, peeled and crushed 1 tablespoon dried oregano 2 teaspoons ground cumin 1 tablespoon salt 1/2 cup water 1 (10 to 12-pound) fresh ham Instructions: Mix together the juice, garlic, oregano, cumin, salt, and water. Put the ham into a large bowl or leak-proof plastic bag and pour over the marinade. Let soak in the refrigerator overnight. (Or let the marinade steep for 1 hour, strain it, and inject it directly into the ham using a marinade injector; wrap and refrigerate the ham overnight. Use any leftover marinade for basting.) Preheat the oven to 325 degrees F. Remove the ham from the marinade, reserving the marinade, and pat dry. Strain the marinade into a saucepan and bring it to a boil. Put the ham fat side up into a roasting pan and cook it for about 25 minutes per pound or until the internal temperature registers 155 degrees F on an instant-read thermometer. Baste the ham with the marinade every 20 minutes or so. Remove the ham, cover it with foil, and let it rest for about 15 minutes. The temperature will continue to rise to 160 degrees F. Slice and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 63524,"Pat's Beer Can Grilled Chicken 2 tablespoons smoked paprika 2 tablespoons salt 2 tablespoons onion powder 1 tablespoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons dried thyme 2 teaspoons dried oregano 2 teaspoons black pepper 2 teaspoons garlic powder 4 pounds chicken, washed and dried Vegetable oil Beer Can Chicken Rub 1 (12-ounce) can beer Instructions: For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months. For the chicken: Preheat your grill to medium-high heat. Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving. ","[Zinfandel, Tempranillo, Syrah, Barbera]" 63525,"Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing 4 pita breads 1 pound leftover roast leg of lamb 1 cup chicken broth 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 plum tomatoes, seeded and diced 4 scallions, sliced thin on an angle Salt and pepper 1 cup plain yogurt 1 teaspoon ground cumin, eyeball it 1/2 teaspoon ground coriander, eyeball it 2 tablespoons finely chopped fresh mint leaves, 4 sprigs Instructions: Wrap pitas in foil and warm in a low oven. Thinly slice the cooked lamb. In a small skillet over moderate heat bring the chicken stock to a boil, the reduce heat to low. Add the sliced lamb to reheat while keeping it moist. To a second skillet over moderate heat add oil, 1 turn of the pan, diced tomatoes and scallions. Heat tomatoes and onions through, 2 minutes. Season with salt and pepper then turn off the burner. Combine yogurt with cumin, coriander and mint. To assemble, remove meat from warm broth with tongs and shake off excess liquid. Arrange a few slices of lamb down the center of the pita. Top with a few spoonfuls each of tomatoes and scallions and the yogurt dressing. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 63526,"Green Melon Salad 4 cups loosely packed baby arugula or rocket or chopped large arugula leaves 1 small, ripe honeydew melon 1/2 cup chopped mint leaves 2 limes, juiced Freshly ground black pepper Honey or agave syrup, for drizzling Extra-virgin olive oil, for liberal drizzling Optional ingredient: 1/4 pound thinly sliced speck or prosciutto Instructions: Arrange the greens on a platter. Cut the ends off the melon and stand upright. Trim away rind, in strips, from top to bottom as you rotate the melon. Halve and seed the melon and slice it into 1-inch wedges, then cut into bite-size pieces and arrange them over the bed of spicy greens. Sprinkle with mint and lime juice and season with lots of pepper, to taste. Drizzle very lightly with a hint of honey or agave syrup and dress with a liberal drizzle of extra-virgin olive oil. If you would like to add speck or prosciutto, tear it into large pieces and pile it in the center of the salad in a casual mound. Serve as a first or last course. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 63527,"Chicago Italian Beef Baguette (if I have to tell you what kind of bread to use, you probably shouldn't be making this sandwich) Roast and Beef Juice, recipe follows 3 Sweet Peppers, recipe follows Giardiniera, recipe follows 1 cup Italian seasoning 1 cup fine sea salt 1/3 cup ground black pepper 1/4 cup granulated garlic 1/4 cup granulated onion 1/4 cup dried oregano One 1 1/2- to 2-pound sirloin roast 1/4 cup olive oil Beef base, if needed
1 green bell pepper Extra-virgin olive oil, for cooking Salt and pepper 3 cups white vinegar 3 tablespoons fine sea salt 2 tablespoons minced garlic 2 tablespoons oregano
2 1/2 tablespoons crushed red pepper 2 teaspoons black pepper 2 carrots 2 stalks celery 2 yellow onions 2 green bell peppers 2 red bell peppers 2 jalapenos 1 serrano pepper 1 cup olive oil Instructions: Preheat oven to 400 degrees F. Cut bread two-thirds of the way through. Toast bread in oven until crispy on outside. Drop sliced Roast into simmering Beef Juice. Jam beef in baguette. Dip sammich in beef juice pot. Drop Sweet Peppers into Beef Juice to get hot and wet. Add Giardiniera to sammich. Drape peppers across the beef. Serve with more Beef Juice on the side. Mix together the Italian seasoning, salt, pepper, granulated garlic and onion and oregano in a bowl until combined. Preheat oven to 400 degrees F. Cover roast with spice mix (you will have some spice mix left over). Drizzle olive oil over top of roast. Place roast on a rack with water in the bottom of the pan (don't let the water touch the meat). Roast until the internal temperature registers 118 degrees F on an instant-read thermometer, about 1 hour. Let roast cool. Reserve the juice. Thin-slice roast, as thin as you can. Can't slice thin? You are screwed. Or you can buy your chef friend a six-pack and she will do it for you. Save beef scraps! Portion roast slices into 5- to 7-ounce balls. Pour all the extra juice and beef scraps in a pot. If there's not enough juice, add some beef base and some water. Taste. Make sure it's not too salty. Simmer for 1 hour, strain and put juice back on to simmer. Split pepper in half, then clean white membrane out of it. Cut halves into thirds. Heat saute pan on high heat. Once hot, add olive oil. Drop in peppers skin-side down. Add a pinch of salt and pepper. Let pepper blister and char, then flip peppers and cook for another 2 minutes. Turn heat off and let peppers rest. Put the vinegar, salt, garlic, oregano, crushed red pepper, black pepper and 2 cups cold water into a 4-quart container and stir until the salt has dissolved. Cut carrots, celery, onions, green peppers and red peppers into 1/3-inch uniform dice. Thinly slice jalapenos and serrano (approximately 1/8-inch thick). Place cut veggies into brine and stir well until all ingredients are combined. Cover and refrigerate for 2 days. Stir in olive oil. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 63528,"Grilled Seafood Platter with Mustard Butter 1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons whole-grain mustard 1 tablespoon Dijon Mustard 1 teaspoon lemon zest 1/8 teaspoon kosher salt Four 6-ounce skinless salmon fillets 1 teaspoon kosher salt 1/2 teaspoon olive oil 2 lobster tails, from 1 1/2-pound lobsters, split 1/4 teaspoon kosher salt 1/2 teaspoon olive oil Instructions: For the mustard butter: With a rubber spatula, mix together the butter, both mustards, lemon zest and salt in a small bowl. Form into a 1-inch log on a large piece of plastic wrap and wrap tightly. Refrigerate for at least 4 hours. Preheat the grill to medium high. For the salmon: Sprinkle the salmon fillets with the salt and rub with the oil. Place on the hot grill, flesh-side down, and cook undisturbed for 4 minutes. Using a fish spatula, flip the salmon and cook for an additional 4 to 5 minutes or until cooked to your liking. Remove the salmon to a platter. Unwrap the mustard butter and slice thinly. Place a few slices on each fillet. Cover the fillets with foil to keep warm while preparing the lobster. For the lobster: Sprinkle the lobster tails with the salt and drizzle with the oil. Place on the grill, meat-side down, and cook for 3 minutes or until golden brown. Flip the tails and top with a few slices of mustard butter. Finish cooking for an additional 4 minutes or until the meat is opaque and just cooked through. Add the lobster to the platter with the salmon and serve with additional mustard butter on the side.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63529,"Grilled Pork and Fontina Sandwiches 2 (8-ounce) 1-inch thick, boneless pork loin chops Olive oil, for drizzling Kosher salt and freshly ground black pepper 2 teaspoons herbes de Provence 1/2 cup mayonnaise 1/4 cup packed chopped fresh basil leaves 2 teaspoons lemon zest 1 teaspoon lemon juice 1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally 4 romaine lettuce leaves, halved lengthwise 4 ounces fontina cheese, cut into (1/4-inch thick) slices Instructions: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices. In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste. To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 63530,"Honey Ricotta Cheesecake 8 ounces purchased biscotti 6 tablespoons (3/4 stick) unsalted butter, melted 1 (12-ounce) container fresh whole milk ricotta, drained 2 (8-ounce) packages cream cheese, room temperature 3/4 cup sugar 1/4 cup orange blossom or clover honey 1 tablespoon orange zest 4 large eggs Instructions: Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63531,"Bananas Foster Upside-Down Cake 1 cup light brown sugar 2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt 1/4 teaspoon allspice
3 tablespoons dark rum
2 teaspoons vanilla extract
4 ripe bananas, sliced lengthwise
1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt 1/4 teaspoon baking soda
1/4 teaspoon fresh ground nutmeg
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 eggs, at room temperature
2 very ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
1/2 cup buttermilk
Instructions: Preheat your oven to 350 degrees F. For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup. For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl. Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated. Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 63532,"Turkey Lettuce Wraps 12 ounces ground turkey 2 teaspoons vegetable oil 8 ounces white mushrooms, chopped 3 scallions, chopped 2 cloves garlic, minced One 6-ounce can water chestnuts, chopped 1/4 cup soy sauce 1 tablespoon brown sugar 1 tablespoon rice wine vinegar 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard or spicy mustard 1 tablespoon Sriracha sauce 1/2 teaspoon sesame oil 8 to 12 large iceberg lettuce leaves, cleaned and dry Shredded carrots, for serving Bean sprouts, for serving Chopped fresh cilantro, for serving Instructions: For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat. For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water. Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63533,"Peach Clafoutis 1 1/2 cups flour 2 tablespoons sugar 1/4 teaspoon salt 1 stick unsalted butter, cut into bits 2 tablespoons vegetable shortening, cut into bits 1 egg, beaten with 2 tablespoons ice water 4 eggs 1/2 cup sugar 1 cup half and half 1 teaspoon vanilla 3 tablespoons flour 4 tablespoons butter 3 large peaches, peeled, pitted and sliced 3 tablespoons sugar Instructions: Make pastry dough: In workbowl of a food processor combine flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. With motor running, pour in egg mixture and process just until dough begins to come together. Turn out dough onto plastic wrap and shape into a disk. Cover and chill for at least 1 hour. Preheat oven to 350 degrees F. Roll out dough on a lightly floured surface and fit it into a 9-inch ceramic or glass baking dish 1 1/2 inches deep. Prick dough with a fork, line with waxed paper and weight with beans. Blind bake pastry shell for 10 minutes. Carefully remove beans and waxed paper and continue to bake 5 minutes more. In a blender combine batter ingredients and blend until smooth. In a saute pan melt butter, add peaches and sugar and cook for 5 minutes until peaches are tender. To assemble, pour some batter into cooled shell, top with peaches, distributing them evenly, then pour remaining batter over. Bake at 350 degrees F for 1 hour, until center is just firm. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 63534,"Tunisian Tripe 3/8 cup olive oil 2 onions, finely sliced 1 leek, cut into 1/4-inch slices 2 medium carrots, cut into 1/4-inch slices 2 red peppers, sliced into 1/2-inch strips 2 garlic cloves, crushed 1 1/4 pounds tomatoes, peeled and cut into chunks Salt, black pepper 1 teaspoon cumin 2 teaspoons paprika 1 sprig thyme 1 bay leaf 1 1/4 pounds tripe, cut into 2-inch squares 1 pickled pigs foot, if not available can use fresh 6 bacon slices, rinds removed Parsley, roughly chopped Instructions: Coat the base of a pan on the heat with olive oil. Add the onions and allow them to fry gently. Add the leek, carrot, and red peppers. Toss the vegetables together and add the crushed garlic and the tomatoes. Season with salt, pepper, cumin and paprika and add the sprig of thyme and bay leaf. Allow the vegetable mixture to cook gently for 2 minutes. Blanch the tripe. To blanch, place it in cold salted water and bring gradually to the boil. The moment it boils, pour off the water. Drain and add with the pigs foot to the vegetable mixture. Cover with bacon slices. Place a lid on the pan and allow to simmer 1 3/4 hours. Remove the lid, stir the bacon into the vegetable and tripe mixture, strain the juices through a sieve and remove the pigs foot and the herbs. Place the vegetables and tripe onto a serving dish. Pour over half of the stock and garnish the dish with parsley. ","[Rhone Blends, Tempranillo, Garnacha, Barolo]" 63535,"Crispy Rice Salad with Kale Canola or vegetable oil, for frying 4 cloves garlic, grated
1 teaspoon grated fresh ginger 1 Thai bird cl, thinly sliced
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1/4 cup dry roasted, unsalted peanuts
1 1/2 cups cooked jasmine rice (see Cook's Note) 4 cups chopped dinosaur kale
1 shallot, thinly sliced (about 1/4 cup) 1/2 cup whole fresh cilantro leaves
Instructions: Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside. Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird cl. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients. Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts. In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain. Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63536,"Squash and Chorizo Quesadillas 8 ounces fresh chorizo, casings removed 1 pound butternut squash (about 1/2 squash), peeled and sliced into 1/8- to 1/4-inch-thick quarter-moons Kosher salt 1/2 cup canned black beans, drained and rinsed 1 teaspoon ancho cl powder Juice of 1/2 lime (about 1 tablespoon) 3 tablespoons extra-virgin olive oil 1 small bunch curly kale, trimmed and thinly sliced 4 10-inch whole-wheat tortillas 1 1/4 cups shredded pepper jack cheese 1/2 cup pico de gallo 1/2 cup sour cream Instructions: Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings. Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, cl powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo. Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt. Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas. Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 63537,"Pork Roast with Pears and Rosemary 3? pound pork loin center roast, bone-in, excess fat trimmed to thin layer* 1 tablespoon olive oil 1 tablespoon fresh rosemary, chopped, plus more for serving (or 1 teaspoon of dried rosemary) Salt and black pepper, freshly ground 2? pounds (6 medium) sweet potatoes, peeled, and cut lengthwise into sixths 3 firm-ripe Bosc pears, cut lengthwise into quarters, cored 1 12-oz bottle hard cider** Instructions: Preheat oven to 450F. Rub pork all over with oil. Mix rosemary, ? teaspoon salt, and ? teaspoon pepper in small bowl. Rub all over pork. Place pork, bone side down, in large flameproof roasting pan. Roast 15 minutes. Reduce oven temperature to 350F. Roast 15 minutes more. Add sweet potatoes and pears to pan, stir gently to coat with pan juices, and spread as evenly as possible around roast. Season with salt and pepper. Roast, occasionally stirring sweet potato mixture, until instant-read food thermometer inserted in center of roast reads 145F and the potatoes and pears are tender, about 1 hour more. Transfer pork to carving board. Transfer sweet potato mixture to ovenproof bowl, tent with aluminum foil, and keep warm in turned-off oven. (If needed, increase oven temperature to 400F, and continue roasting sweet potato mixture until tender, up to 15 minutes longer.) Let pork stand for 10 to 15 minutes. Heat roasting pan over high heat. Add cider, bring to a boil, scraping up browned bits in pan with wooden spoon, and boil until reduced to ? cup, about 5 minutes. Pour into sauceboat. Carve pork. Transfer to serving platter, surround with sweet potato mixture, drizzle with 3 tablespoons of cider sauce, and sprinkle with rosemary. Serve with remaining sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63538,"Roasted Oysters with Country Bacon 24 fresh oysters, in their shells 2 plum tomatoes 1 tablespoon unsalted butter 3 large shallots, peeled and finely diced (about 1/4 cup) 1/4 cup white wine 1/4 cup heavy cream 1 tablespoon chopped fresh tarragon leaves 2 ounces bacon, cooked and chopped 1/2 cup steamed spinach (optional) Melba Toast, or toast points of brioche or country bread Instructions: Preheat the oven to 350 degrees. Using a towel, grasp and oyster in the palm of your hand. Press the oyster, rounded-side down, on a firm surface, still holding it with the towel. Shuck the oyster by wedging the tip of an oyster knife (regular knives are too thin-bladed) between the halves of the shell, at the shell's narrowest end. When the knife tip is securely wedged, rotate the blade to pry open the shell. Slide the knife blade along the length of the shell to open completely. Remove the oyster from the shell and reserve, along with its juice. From each pair of oyster shells, save the one that is most concave on the inside, and discard the one that is flatter. Place the concave shells in a pan of cold water and scrub inside and out. Place the clean oyster shells on a cookie sheet and set aside. Dip the tomatoes briefly in boiling water to loosen the skins, then in ice water. Peel, cut in half, remove and discard the seeds, and dice. Have the remaining ingredients measured and ready beside the stove. When you are ready to begin cooking the oysters, place the cookie sheet containing the oyster shells in the oven. On the top of the stove, melt the butter in a hot saute pan until it begins to foam. Add the shallots, the oysters and their juice and the white wine. Cook the oysters 30 seconds, then add the heavy cream. Bring to a quick boil, then reduce to a simmer just 1 minute more, or until the oysters' edges begin to curl. Add the tomato, tarragon and bacon. Heat another 30 seconds, then remove promptly from the heat. Remove the oyster shells from the oven and arrange 6 on each plate. Spoon 1 oyster into each shell and spoon a little of the sauce over each. A nice variation of this recipe is to place a \nest\ of steamed spinach in each oyster shell before adding the oysters and sauce. Serve with Melba Toast, brioche toast points or toast points of country bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63539,"Breakfast Casserole 4 slices white bread Butter, for greasing 1 pound mixed mild and medium sausage, such as Salt Lick sausage 2 cups half-and-half 1 teaspoon dry mustard 1/2 teaspoon salt Pinch of pepper Dash hot sauce 6 beaten eggs 8 ounces fresh mushrooms, sliced, optional 1 1/2 cups thinly sliced, cooked unpeeled red potatoes 1 cup grated Cheddar 1 cup grated Monterey Jack cheese Instructions: Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight. Preheat the oven to 350 degrees F. Bake the casserole until it is set and does not jiggle in the middle, 30 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 63540,"Stuffed Leg of Lamb, Middle Eastern Style 3 lemons, juiced, divided Good quality extra-virgin olive oil 1 teaspoon zaatar spice mix or individual ingredients (dried thyme, sumac, sesame seeds and salt), plus 1 tablespoon 1 head garlic, divided into cloves 1 leg of lamb, 4 to 4 1/2 pounds, boned and butterflied Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3/4 pound good quality feta cheese 1 bunch spinach, blanched, shocked in ice water and squeezed to remove excess water 1 lemon, zested 3 to 5 fresh thyme sprigs, leaves chopped 20 arugula leaves, washed 2 tablespoons shawarma spice mix Instructions: Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag. Pour in the marinade and seal the bag. Refrigerate and let sit as long as you can, even overnight.
Light the grill, putting the coals all on 1 side.
Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped. Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides. Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky.
Take the lamb out of the marinade and pat it dry with paper towels. Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves. Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge. Grab the end closest to you and slowly roll the leg up. Tie well with butchers twine. Liberally sprinkle the outside of the lamb with shawarma spice.
Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side. Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times. When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes. To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 63541,"Roasted Eggplant and Myzithra Cheese Puree 1 3/4 pounds eggplant 1/2 cup grated Myzithra cheese 2 tablespoons fresh lemon juice 2 tablespoons olive oil 2 cloves garlic, minced Salt and freshly ground black pepper Instructions: Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool slightly. When cool enough to handle, peel eggplant and roughly chop, reserving liquid, transfer to a bowl. Saute garlic in olive oil in a saute pan. Mix in remaining ingredients with eggplant and season to taste with salt and pepper. Serve warm with slices of lamb, heating puree in a small saucepan if necessary. ","[Aglianico, Tempranillo, Syrah, Barbera]" 63542,"Char-Grilled Oysters 2 cups grated Parmesan cheese 1 cup grated mozzarella cheese
2 tablespoons granulated garlic 2 lemons, zested and juiced 1 bunch Italian parsley, chopped
1 stick unsalted butter 1 cup fresh lemon juice
1/2 cup hot sauce, such as the Louisiana brand 1/2 cup Worcestershire sauce
1/4 cup chopped garlic
2 tablespoons granulated garlic 24 oysters, shucked on the half shell 1 loaf Italian bread, sliced and charred on the grill Instructions: For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and reserve for later use. For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated. For the oysters: Preheat the grill until it is very hot, about 400 degrees F. Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes. Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface. Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters. Serve with grilled bread to soak up the juices and butter! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63543,"Giant Breakfast Sandwich Biscuit mix for 16 biscuits, such as Bisquick? (plus required ingredients) 2 tablespoons heavy cream
1 1/2 pounds bulk pork breakfast sausage 2 to 3 tablespoons vegetable oil 9 large eggs Kosher salt and freshly ground black pepper 8 slices American cheese Hot sauce, for drizzling,
Maple syrup or honey, for serving, optional
Instructions: Position an oven rack in the upper third of the oven and preheat to 425 degrees F. Prepare enough dough for 16 biscuits according to the biscuit mix package instructions. Pat the biscuit dough into an 8-inch-wide by 1/2-inch-thick disk and transfer to a 12-inch ovenproof nonstick skillet. Brush the top of the biscuit with the cream.
Bake on the top rack until golden and no longer wet on the inside, 25 to 30 minutes. Turn the biscuit out onto a cooling rack and wipe the skillet with paper towels. Form the sausage into an 11-inch circle on a piece of wax paper. Add 1 tablespoon of the oil to the cleaned skillet. Lift the sausage with the wax paper, flip it over into the skillet and carefully peel off the wax paper. Turn the heat to medium high and cook until browned on the bottom, about 5 minutes. Invert a large plate over the skillet. Using oven mitts, carefully flip the sausage onto the plate, then slide it back into the skillet to cook on the other side, about 5 minutes more. Remove to a plate. Wipe out the skillet with paper towels, return to medium heat and add 1 tablespoon oil. Crack the eggs one at a time into the skillet in a circle, overlapping very slightly. Once all the eggs are in, loosen the edges with a spatula. If the eggs are sticking, add up to 1 tablespoon of additional oil. Sprinkle with salt and pepper. Cover with a lid and reduce the heat to medium low. Cook until the whites are set but the yolks are still runny, 3 to 5 minutes.
Slice the biscuit in half horizontally. Place the sausage patty on the cut side of the bottom piece, arrange the cheese slices on top of the sausage (a slight overhang is okay) and slide the hot eggs on top of the cheese. Drizzle the eggs with hot sauce and cover with the top of the biscuit. Finish with a drizzle of maple syrup or honey if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63544,"Spiced Scallop-Zucchini Kebabs 1/2 cup lightly packed fresh cilantro 1/4 cup lightly packed fresh mint 1/4 cup light coconut milk Juice of 1 lime 1 jalape?o pepper, seeds removed 1 small clove garlic 1 teaspoon sugar Kosher salt 4 tablespoons unsalted butter 1 small clove garlic, minced 1/2 teaspoon cumin seeds 1/2 teaspoon coriander seeds, cracked 1/8 teaspoon hot paprika Kosher salt 12 to 18 large sea scallops, muscles removed 2 small zucchini, cut into 1/2-to- 3/4-inch-thick rounds Vegetable oil, for brushing Lime wedges, for serving Instructions: Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalape?o, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day. Prepare the kebabs: Melt the butter in a small skillet over medium heat. When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes. Remove the spiced butter from the heat and let cool. (The butter can be made up to 1 day in advance.) Preheat a grill to medium. If using wooden skewers, soak them in water, about 15 minutes (you'll need 4 to 6 skewers). Thread the scallops and zucchini rounds onto the skewers. Brush the grill generously with vegetable oil. Stir the spiced butter, then brush on the kebabs and season with salt. Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side. Brush with more spiced butter. Serve with the chutney and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63545,"Meringues Chantilly with Roasted Berries 4 extra - large egg whites, at room temperature 1/4 teaspoon cream of tartar Pinch kosher salt 1 cup granulated sugar, divided 1/2 teaspoon pure vanilla extract Roasted Berries, recipe follows 1 pint fresh strawberries 2 half-pints fresh raspberries 2 half-pints fresh blueberries 2 half-pints fresh blackberries 1/4 cup sugar Vanilla bean, split and seeds removed Instructions: Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells. Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. For serving, place each meringue on a separate plate and top the shell with berries. Preheat the oven to 450 degrees F. Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63546,"Eggplant and Chocolate Pastries (Lucumie) 4 1/2 cups unbleached all-purpose flour 6 tablespoons sugar 1/2 teaspoon salt 1/2 pound (2 sticks) unsalted butter or margarine, chilled 1 egg 6 tablespoons sweet wine, such as Marsala 1 large eggplant 2 tablespoons vegetable oil One 8-ounce jar unsalted roasted almond butter (available in health food stores and some large supermarkets) 2 ounces unsweetened chocolate, chopped 1/4 cup sugar 1/2 teaspoon cinnamon 2 teaspoons vanilla 1/2 cup thyme honey Instructions: Preheat oven to 400 degrees.
For the dough: Sift together flour, sugar, and salt into a large mixing bowl. Cut in the chilled butter or margarine until the mixture resembles coarse cornmeal. In a small bowl, beat together the egg and wine just to blend, then add all at once to the flour mixture, tossing together until the dough forms a ball.
Transfer the dough to a lightly floured work surface and knead gently a few times until smooth. Wrap the dough in plastic wrap and chill while you make the filling. For the filling: Cut the eggplant in half. Brush the cut side with the vegetable oil and place cut side down on a baking sheet. Bake until very soft, about 25 to 30 minutes. Let cool until easy to handle.
Scrape out 2 cups of the eggplant flesh, and discard the seeds and skin. Place the eggplant flesh and the remaining ingredients in a food processor fitted with the steel blade and process continuously until the mixture forms a very smooth paste. For the pastries: Reduce the oven temperature to 350 degrees. Divide the dough into quarters. Work with one piece of dough at a time, keeping the remainder covered. On a lightly floured work surface, roll out each piece very thin (no thicker than 1/8 inch). With a 3-inch cookie cutter, cut out circles of dough. Place a teaspoonful of filling in the center of each, moisten the edges with a little water, and fold over. Pinch the edges together to seal and trim the edges with a fluted pastry wheel. Reroll the scraps of dough to make more circles.
Place the pastries 2 inches apart on ungreased baking sheets and bake for 15 to 20 minutes, or until light golden brown. Cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 63547,"Salmon and Cod Cake 4 ounces cod or other white fish 4 ounces salmon
Salt and freshly ground black pepper 1/4 cup grapeseed oil 1/2 cup panko breadcrumbs 2 teaspoons mayonnaise
1 teaspoon minced fresh parsley
1 teaspoon pimentos, diced
1 teaspoon lemon zest 2 ounces mayonnaise 1 ounce chopped dill pickles 1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley
1 teaspoon thinly sliced scallions Kosher salt and freshly ground black pepper 1/3 cup frisee 1 tablespoon green beans
1 teaspoon lemon juice 1/3 Granny Smith apple, julienned 1 ounce olive oil
Kosher salt and freshly ground black pepper 1 ounce lump crab Instructions: For the salmon and cod cake: Preheat the oven to 350 degrees F. Lightly sprinkle the cod and salmon with salt, pepper and 2 tablespoons of the oil. Bake until cooked through, 4 to 5 minutes, then cool and place in a bowl. Add one-quarter of the panko, the mayonnaise, parsley, pimentos, zest and some salt and pepper. Mix together gently to prevent the fish from breaking too much. Form two 4-ounce patties. The cakes should be moist. Gently crust the outside of the patties with the remaining panko, which will prevent the patties from sticking to the pan. Heat the remaining 2 tablespoons grapeseed oil in a medium pan, then place the cakes in the oil and pan-fry until warmed through and the outside is nicely browned, 3 to 5 minutes. For the remoulade: Mixing together the mayonnaise, pickles, lemon juice, mustard, parsley, scallions and some salt and pepper. For the salad: In a large bowl, mix the frisee, green beans, lemon juice, apples, olive oil and some salt and pepper. Lay down the remoulade on the plate, place the fish cake on top, and then garnish with the lump crab and salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63548,"Cioppino Good olive oil 2 cups (1/2-inch-diced) fennel bulb 1 1/2 cups (1/2-inch-diced) yellow onion (1 large) 1 tablespoon minced garlic (3 cloves) 1 teaspoon whole dried fennel seeds 1/2 teaspoon crushed red pepper flakes 1 (28-ounce) can crushed tomatoes, such as San Marzano 4 cups seafood stock, preferably homemade (recipe follows) 1 1/2 cups dry white wine, such as Pinot Grigio Kosher salt and freshly ground black pepper 1 1/2 pounds center-cut cod fillets, skin removed, 2-inch diced 1 pound large (16 to 20-count) shrimp, peeled and deveined 1 pound sea scallops, halved crosswise 24 mussels, scrubbed 1 tablespoon Pernod 3 tablespoons minced fresh parsley Garlic Toasts, for serving (recipe follows) 2 tablespoons good olive oil Shells from 1 pound large shrimp 2 cups chopped yellow onion (2 onions) 2 carrots, unpeeled and chopped 3 celery stalks, chopped 2 garlic cloves, minced 1/2 cup dry white wine, such as Pinot Grigio 1/3 cup tomato paste 10 sprigs fresh thyme Kosher salt and freshly ground black pepper 1 baguette 1/4 cup good olive oil Kosher salt and freshly ground black pepper 1 garlic clove, halved lengthwise Instructions: Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned. Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts. Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart. Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
Preheat the oven to 400 degrees F. Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices. Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63549,"Raspberry Ganache Fudge Cake 3 cups sugar 3 cups all-purpose flour 1 1/4 cups cocoa 1 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 3 eggs 1 cup vegetable oil 1 cup buttermilk 1 cup hot water 1 tablespoon vanilla 1 1/2 pounds milk chocolate, chopped and melted 1 cup heavy whipping cream 1 cup raspberry jam 1 teaspoon raspberry flavoring, optional 1 pound milk chocolate, chopped and melted 2/3 cup heavy whipping cream Fresh raspberries, chocolate curls and powdered sugar, for garnish Instructions: Preheat a fire or a charcoal grill. Let the fire or grill burn out to coals. Spray a 12-inch Dutch oven with cooking spray. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, combine eggs, oil, buttermilk, water, and vanilla. Pour the liquid ingredients into the dry ingredients. Stir with wire whisk until well mixed, about 2 minutes. Batter will be runny. Place 8 coals under the Dutch oven and 16 coals on the lid, bake in Dutch oven about 50 minutes, or until cake starts to pull away from the sides of the pan. Allow to cool for about 10 minutes. Remove cake from Dutch oven by placing cooling rack on top of Dutch oven and flipping oven over. Remove Dutch oven. Cool cake. When completely cool, cut into 2 layers. You can use dental floss to cut the cake. Make ganache by combining all ganache ingredients in a medium-sized bowl. Stir until well mixed. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk. Spread onto cut layer. Top with other layer, cut side down. Make glaze by combining melted chocolate with whipping cream. Drizzle over top of cake and allow to run down sides. Garnish with fresh raspberries and chocolate curls. Sprinkle with powdered sugar, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 63550,"Chocolate Peanut Butter Bites 1/2 cup Jif? Creamy Peanut Butter 4 tbsps. Crisco? Butter Flavor All-Vegetable Shortening, divided or 4 tbsps. Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening, divided 3/4 cup graham cracker crumbs 1/4 cup powdered sugar 1 cup milk chocolate chips Instructions: LINE 9-inch pie plate with foil. COMBINE peanut butter, 2 tablespoons shortening, graham cracker crumbs and powdered sugar. Mix well. Mixture will be stiff. MELT chocolate chips and 2 tablespoons shortening in small saucepan over very low heat, stirring constantly or microwave in microwave-safe bowl for 30 seconds. Stir and repeat until smooth. Pour half the melted chocolate mixture into prepared pie plate. Spread chocolate about 1/2-inch up sides. Place in freezer for 10 minutes or until set. REMOVE from freezer. Spread peanut butter mixture over chilled chocolate layer. Pour remaining melted chocolate over peanut butter layer, spreading to edges. Place in freezer or refrigerator until set. Cut into bite-size pieces. Store in refrigerator. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 63551,"Empanadas Basic Dough, recipe follows Apricot Filling, recipe follows 1 1/2 teaspoons sugar 1/2 teaspoon ground cinnamon 3 cups flour 1/2 teaspoon salt 2/3 cup shortening 1/2 cup cold water 1 pound dried apricots Approximately 3 cups water 3/4 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup roasted and shelled Pinon (pine-nuts) (optional) Instructions: Preheat oven to 400 degrees F. Roll dough to 1/8-inch thickness. Cut into circles, 3 inches in diameter; a plastic lid from a 1 pound coffee can makes perfect circle cutter. Dampen the outside edge of the circle with water. Place 1 1/4 tablespoons of apricot filling in the center of each pastry circle. Fold pastry in half over filling and pinch together to seal; can press with fork to seal. Mix together sugar and cinnamon. Sprinkle over each Empanada. Place Empanadas on a baking tray and bake for 15 to 20 minutes. Mix flour and salt in large mixing bowl. Add shortening. Blend flour and shortening into little pieces to look like tiny peas. Add water all at once by sprinkling. Stir with fork to incorporate water into mixture. Add more water if needed. Flour your work surface and hands, scoop dough out of the bowl, place it onto your work surface and pat into a ball. Divide into 3 or 4 smaller balls. Place dried fruit in a large pan and cover with water. Cook at medium heat until fruit is soft and almost mushy. Drain excess water. Mix sugar, cinnamon and nutmeg (Pinon nuts are optional) into the fruit mixture, stirring until it is thick. Set aside to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 63552,"Slow-Cooked Scrambled Eggs with Green Herbs 10 extra-large eggs 6 tablespoons whole milk or half-and-half 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons minced fresh parsley leaves 2 tablespoons minced scallions, white and green parts 2 tablespoons minced fresh dill 2 tablespoons unsalted butter Instructions: In a large bowl, whisk together the eggs, milk, salt pepper, parsley, scallions and dill. Melt the butter in a large saute or omelet pan. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Check for seasonings. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63553,"Veggie Sailboats 1 teaspoon oregano Salt and pepper (to taste) 1/4 cup bread crumbs 1/4 cup grated cheese White paper Wooden skewers 4 long, fat zucchini 1 tablespoon olive oil 1 garlic clove (optional), pressed 1 onion, chopped 1 red pepper, chopped 1 small eggplant, chopped 2 tomatoes, seeded and chopped Instructions: Cut all the zucchini in half lengthwise and scrape out the seeds with a spoon (they should now look like dugout canoes). Put the olive oil in a saute pan. Add garlic and turn the heat to low. Cook for 1 minute and add the onion and pepper. Mix and cook for 5 minutes. Add the eggplant. Mix. Cook for 4 minutes. Add the tomatoes and oregano. Mix. Cook for 5 minutes. Add salt and pepper and spoon into the zucchini boats. Sprinkle the bread- crumbs and cheese over each and drizzle some extra olive oil over them. Pre-heat the oven to 375 degrees. Place the boats in a baking dish and bake for 15 minutes or until lightly browned on top. If the boats have been refrigerated, allow them to come to room temperature before baking. To serve: Make a sail by cutting out a large triangle from a piece of white paper. Fold it in half and tape it around a wooden skewer. Stick it in the boat where a sail should be. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63554,"Alton Brown's Buffalo Wings 12 whole chicken wings (about 3 pounds) 3 ounces (6 tablespoons) unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce Kosher salt Instructions: Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour. Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 63555,"Egg-Stuffed Bacon and Cheese Muffins 6 slices bacon 10 large eggs Nonstick cooking spray, for the muffin tin 1 2/3 cups all-purpose flour, plus more for dusting the eggs (see Cook\u2019s Note) 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon freshly ground black pepper Pinch of granulated sugar 1/2 cup vegetable oil 1/2 cup nonfat plain Greek yogurt 4 ounces Irish Cheddar, shredded on the large holes of a box grater (about 1 cup) 1/4 cup grated Pecorino Romano (about 1 1/2 ounces) 4 scallions, thinly sliced (about 1/4 cup) Flaky sea salt and hot sauce, for serving Instructions: Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop. Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook\u2019s Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve. Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray. Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl. Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed). Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63556,"Raw Oysters with Mignonette Sauce 1 cup white wine 2 shallots, small dice 1 tablespoon sherry 1 teaspoon chopped parsley leaves 1 lemon, juiced 3 anchovies, rinsed and chopped 2 dozen oysters of choice, cleaned and shucked Instructions: In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately. ","[Champagne, Sancerre, Sauvignon Blanc, Pinot Grigio]" 63557,"Plantains Stuffed with Picadillo Nonstick cooking spray, for the baking sheet and plantains 6 large ripe plantains 3 cups vegetable oil 2 medium onions, chopped 1 red bell pepper, seeded and chopped 2 cloves garlic, minced 1 tablespoon tomato paste 1 1/2 pounds ground beef 1/2 cup Manzanilla olives, sliced 1 poblano cl, chopped Kosher salt 1 1/2 cups canned tomatoes, diced and juices reserved 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1/2 teaspoon garlic powder 1 cup Cotija, crumbled Fresh cilantro leaves, for garnish Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. Cut off both ends of each plantain, then remove and discard the peels. Place the plantains on the baking sheet and lightly spray with cooking spray. Bake the plantains for 15 minutes, then turn them over and bake until the plantains are lightly golden brown and tender, an additional 15 minutes. Allow to rest at room temperature. Meanwhile, clip a deep-frying thermometer onto a large, heavy-bottomed skillet. Heat 1 1/2 inches (about 2 1/2 cups) vegetable oil to 375 degrees F. Fry the plantains in batches until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels to cool. Heat the remaining 1/2 cup vegetable oil in a large Dutch oven or stock pot over medium-high heat. Add the onions, bell pepper and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomato paste, then stir and cook another 2 minutes. Add the ground beef, olives, poblano cl and some salt and cook, breaking up the meat, until the meat is entirely browned, 5 to 7 minutes. Add the canned tomatoes with the reserved juices, cumin, paprika, garlic powder and some salt and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Fold in half the Cotija, then stir to melt and set aside. Cut a slit in each of the plantains running the long way. Divide the picadillo chili among the plantains. Sprinkle the tops with remaining Cotija. Garnish with the cilantro and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 63558,"Cornmeal-Crusted Trout 1 1/2 tablespoons unsalted butter, plus more as needed 1 large shallot, finely chopped 1 small tomato, finely chopped 2 tablespoons white wine vinegar 2 tablespoons chopped fresh tarragon Kosher salt and freshly ground pepper 8 ounces thin green beans or haricots verts 3/4 cup cornmeal 8 3-ounce trout fillets, pin bones removed 1/2 cup half-and-half Instructions: Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.
Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.
Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.
Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.
Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63559,"Schnitzel Sandwiches 1 cup all-purpose flour Kosher salt and freshly ground pepper 2 large eggs 1/2 cup milk 2 cups breadcrumbs 2 teaspoons caraway, poppy, sesame or fennel seeds (or a combination) 8 pork, turkey or chicken cutlets (about 1 1/2 pounds) cup extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons chopped fresh parsley 8 pretzel rolls, split Sliced pickles, sliced red onion, lettuce leaves and/or spicy brown mustard, for topping Instructions: Line a baking sheet with parchment paper. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Combine the breadcrumbs and seeds in a third dish; season with salt and pepper. Lightly dredge each cutlet in the flour, shaking off the excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides. Arrange the cutlets in a single layer on the prepared baking sheet and refrigerate, uncovered, 1 hour. (This will help the coating stick to the meat.) Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side, sprinkling with the parsley during the last minute of cooking. Remove to a rack or paper towel-lined plate to drain. Season with salt. Sandwich the schnitzel on the pretzel rolls (you might need to cut the bigger pieces of meat). Top with pickles, red onion, lettuce and/or mustard. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 63560,"Sauteed Asparagus Kosher salt 1 bunch asparagus, cleaned and trimmed
Olive oil, for coating the pan 1/2 shallot, finely diced
2 cloves garlic, minced
Crushed red pepper
Zest of 1/2 lemon
Instructions: Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath. Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly. Meanwhile, in a medium saute pan over medium-high heat, add olive oil to lightly coat. Add the shallot and cook until translucent, about 3 minutes. Then add the garlic and combine, cooking until tender and fragrant, about 1 minute more. Add the asparagus and saute until heated through. Season with salt and crushed red pepper. Toss with the lemon zest and plate. Serve as a side to your meal! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 63561,"Chocolate-Almond Cheesecake 2 cups crushed chocolate graham crackers or wafers 1/2 cup sliced almonds
7 tablespoons butter, melted
1/4 teaspoon salt
1 cup light brown sugar 1/2 cup flour
1/2 cup sliced almonds
5 tablespoons butter, room temperature
Two 8-ounce packages cream cheese, room temperature 1/2 cup sugar
1 cup full-fat Greek yogurt, such as Fage, room temperature
2 eggs, room temperature
1 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled
Powdered sugar, for garnish
Instructions: Special equipment: a 9-inch springform pan Preheat the oven to 350 degrees F. For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use. For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside. For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping. Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled. Serve cold, with a dusting of powdered sugar if desired. ","[Pinot Noir, Riesling, Moscato, Brachetto]

" 63562,"One-Ingredient Grape Ice Pops 3 3/4 to 4 cups seedless red grapes Instructions: Put the grapes in a high-power blender and pulse until smooth, about 30 seconds. Pour the grape puree into ice-pop molds and freeze until solid, 4 to 6 hours. ","[Syrah, Malbec, Tempranillo]" 63563,"Iceberg Prairie Salad with Smoky Green cl Ranch Dressing 4 cups shredded iceberg lettuce 3 yellow tomatoes, quartered (may use 4 cherry tomatoes, cut in half) 20 oil-cured black olives, pitted 4 large radishes, sliced Smoky Green cl Ranch Dressing, recipe follows 2 scallions, thinly sliced 1 cup low-carb ranch dressing (recommended: no more than 1 carb per 2 tablespoons) 1 (4-ounce) can diced green chiles, drained 2 teaspoons chipotle pepper sauce (recommended: Tabasco) 1 teaspoon finely chopped cilantro leaves 1 clove garlic, minced Instructions: Pile equal amounts of lettuce in the center of 4 bowls. Top each salad with the tomatoes, olives, and radish. Drizzle 2 tablespoons of the dressing over each salad, and sprinkle with the scallion. Serve. Whisk all the ingredients together in a bowl. Refrigerate until needed.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63564,"BBQ Beef Ribs 2 slabs BBQ beef ribs 2 tablespoons kosher salt 1 1/2 tablespoons light brown sugar 1 tablespoon paprika 1 tablespoon ancho cl powder 1 tablespoon ground cumin 2 teaspoons freshly ground black pepper 1/2 cup pure maple syrup 1/4 cup apple juice 3 tablespoons light brown sugar 3 tablespoons apple cider vinegar 3 tablespoons Dijon mustard 1 teaspoon ancho cl powder Pinch of cayenne Kosher salt and freshly ground black pepper Instructions: Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, cl powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, cl powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs \bend\ and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 63565,"Rootbeer Ham with Kumquats 12 to 15 pound ham, spiral cut preferably 2 liters quality rootbeer 1 1/2 cups dark brown sugar 3 to 4 tablespoons hot spicy mustard 2 tablespoons dry mustard 1 pound kumquats or green seedless grapes Instructions: Preheat oven to 220 degrees. Wash ham thoroughly and pat dry. Place ham in roaster that has a lid. Pour 1 liter of rootbeer over ham. Add half the kumquats and 1/2 cup of brown sugar. Bake covered, for 6 hours, basting often. When done, remove ham from juices and discard juices. Return ham to roaster. In saucepan, combine remaining brown sugar and 2 cups of rootbeer. Bring to a boil and reduce until thickened enough to coat ham. Remove from heat and stir in both kinds of mustard. Brush sauce over top of ham and return to 300 degree oven uncovered to let brown. Add more sauce as needed. Add remaining kumquats during final 15 to 20 minutes of cooking. Be careful not to burn top of ham. Serve remaining sauce separately. ","[Burgundy, Merlot, Zinfandel, Tempranillo]" 63566,"Smoky Bloody Marys 6 slices peppered bacon 3 1/4 cups tomato juice 1 1/4 cups bacon-flavored vodka (or regular vodka) 1/3 cup fresh lemon juice (from about 3 lemons) 1 tablespoon horseradish 2 teaspoons chipotle hot sauce 2 teaspoons Worcestershire sauce 1/2 teaspoon celery salt Freshly ground pepper 6 stalks celery with leaves Instructions: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden brown and crisp, 9 to 11 minutes. Drain on paper towels. Meanwhile, combine the tomato juice, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery salt and 1/2 teaspoon pepper in a pitcher; refrigerate until ready to serve. Pour the Bloody Mary mixture into 6 large ice-filled glasses. Add a piece of bacon and a celery stalk to each. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 63567,"Savory Chocolate Fondue 6 tablespoons butter 1 shallot, finely diced 6 tablespoons all-purpose flour 2 teaspoons cocoa powder 3 cups beef broth 1 cup red wine 1 tablespoon Worcestershire sauce 1/4 cup chopped unsweetened chocolate 1/4 teaspoon cayenne pepper Salt and freshly ground black pepper 2 tablespoons olive oil 1 pound beef sirloin, cut into 1-inch cubes 1 pound red potatoes, cut into 1-inch chunks and cooked until slightly tender 1 pound Cheddar, cut into cubes Instructions: Melt the butter in a saucepot over medium heat. Add the shallots and cook 1 minute. Add the flour and cocoa powder and cook 2 minutes. Whisk in the broth and wine and bring to a simmer. Whisk in the Worcestershire sauce, chocolate, cayenne and salt and pepper to taste and simmer until thickened, about 5 minutes, making sure to stir occasionally.
Heat the olive oil in a large skillet over medium-high heat. Sprinkle the beef with salt and pepper and cook until browned on all side but still medium-rare in the middle, about 6 minutes. Removes to a plate, cover with foil and let rest 5 minutes.
To serve, pour the sauce into a fondue pot. Arrange the beef, potatoes and cheese onto a platter and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 63568,"Rosemary Demi-Glace 2 tablespoons grapeseed oil 1 tablespoon diced red onion 1 cup Cabernet wine 2 cups beef stock or demi-glace 1/4 cup chopped sun-dried tomatoes 1 sprig rosemary 2 sprigs flat-leaf parsley 2 tablespoons unsalted butter, room temperature Instructions: In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley. Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 63569,"Border Sugar Cookies 8 ounces (2 sticks) unsalted butter, softened 1/2 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1/2 cup chopped pecans 1/2 cup crushed potato chips 2 cups unbleached all-purpose flour Sugar for dipping 4 ounces semisweet chocolate, for garnish (optional) Instructions: Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Cream together the butter and sugar until light and fluffy. Beat in the salt and vanilla. Then add the pecans and potato chips and mix well. With a wooden spoon, stir in the flour just until it disappears. Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie sheet, allowing plenty of room for spreading. Coat the bottom of a heavy glass with butter and then dip in sugar. Press and twist to flatten each ball into a 3-inch circle. Bake 8 to 10 minutes or until the edges turn lightly golden brown. Transfer to racks to cool. For optional garnish, melt the chocolate in a bowl over a pot of simmering water. Let cool slightly. When cool enough to handle, dip your fingertips, or the tines of a fork, in the chocolate and drizzle over the cookies. Refrigerate to set. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63570,"Red Velvet Cake Nonstick spray 5 1/2 ounces all-purpose flour 4 ounces cake flour 1/2 ounce natural cocoa 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup low-fat buttermilk, room temperature 1 fluid ounce red liquid food coloring 1 tablespoon white vinegar 1 teaspoon vanilla extract 10 1/2 ounces dark brown sugar 4 ounces unsalted butter, room temperature 2 whole eggs, room temperature Cream Cheese Frosting, recipe follows 13 1/2 ounces powdered sugar 12 ounces cream cheese, room temperature 3 ounces unsalted butter, room temperature 1 1/2 teaspoons vanilla extract Pinch kosher salt Instructions: Set a rack in the middle of the oven and preheat to 325 degrees F. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside. Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside. Combine the brown sugar and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated. With the mixer on low, add the flour mixture in 3 installments, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Stop the mixer and scrape down the sides of the bowl between each installment. Mix on low speed until smooth, 30 to 45 seconds. Divide the batter evenly between the prepared pans and bake until the cake springs back when pressed or reaches an internal temperature of 205 degrees F, 30 to 35 minutes. Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans and cool completely, about 1 hour, before frosting. Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63571,"Salmon Fillet en Papillote with Julienne Vegetable 1/3 cup julienned fennel bulb 1/3 cup julienned leeks, white part only 1/3 cup julienned carrots 1/3 cup julienned snow peas 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon whole coriander seed, ground fine 1 (8-ounce) salmon fillet, pin bones removed 1 orange cut into wedges with white, pithy membrane removed 1 tablespoon dry vermouth Instructions: Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63572,"Summer Squash and Onion Soup with Toasted Almonds 2 tablespoons unsalted butter 4 medium sweet onions (Vidalia or Walla Walla, for example), thinly sliced 2 garlic cloves, minced 1 teaspoon minced fresh ginger Kosher salt and freshly ground black pepper 1/2 cup dry sherry 6 cups chicken stock 2 ounces angel hair pasta, broken into 2-inch lengths 2 pounds mixed summer squashes (zucchini, yellow summer, and pattypan are all good choices), scrubbed and chopped into 1/4-inch dice 1 tablespoon chopped fresh savory or thyme 1/4 cup sliced almonds, toasted 1/4 cup freshly grated Parmesan Instructions: Melt the butter in a large saute pan over medium heat. Add the onions, garlic, and ginger, season with salt and pepper, and cook until golden, about 20 minutes. Add the sherry and reduce by half, only a minute or two. Add the chicken stock, pasta, and squash. Bring to a boil and cook until pasta and squash are just cooked, about 3 minutes. Season with salt and pepper. Add the savory and ladle the soup into warm bowls. Sprinkle with the almonds and cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 63573,"Chicken Spinach Lasagna One 10-ounce package frozen spinach, thawed and drained 2 boneless, skinless chicken breast halves, cooked and shredded
2 cups grated Cheddar (5 ounces)
1 small onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
One 10-ounce can cream of mushroom soup
One 8-ounce container sour cream
1/2 cup sliced fresh mushrooms
1/3 cup mayonnaise
8 ounces no-boil lasagna noodles
1 cup grated Parmesan 1 cup pecans, finely chopped
Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63574,"City Chocolate con Kaluha 3 tablespoons Kahlua 1 pound 2 ounces semisweet chocolate 1 3/4 cups (3 1/2 sticks) unsalted butter 10 eggs, separated Espresso Creme Anglaise, recipe follows 4 egg yolks 3 tablespoons granulated sugar 1 1/4 cups milk 1 1/2 tablespoons finely ground coffee 1 teaspoon vanilla Instructions: Line a 12 1/2 x 4 1/2inch sharp-edged loaf pan with enough foil to hang over the sides about 3 inches. Chop the chocolate into small pieces and melt with the butter in the top of a double boiler or in a bowl over simmering water. Remove from the heat and stir in the Kahlua. Whisk in the egg yolks until well combined. Whisk the egg whites until soft peaks form. Gently fold the whites into the chocolate mixture in two stages. Pour into the prepared pan, tap on the counter to remove air, smooth top, and cover with plastic wrap touching the top surface. Chill 6 hours or overnight. To serve, remove the plastic wrap and invert onto a serving platter. The chocolate should release easily. Remove the foil. Coat dessert plates with Espresso Creme Anglaise. Top each with a slice of chocolate. (This slices most easily with a long, thin knife that has been dipped into hot water.) In a large bowl, whisk together the egg yolks and sugar. Line a sieve with a paper coffee filter. Combine the milk and coffee in a medium saucepan and bring to a boil. Pour the hot milk and coffee through the sieve and into the egg mixture, whisking constantly. Return to the saucepan. Cook over a medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes. Remove from the heat. Stir in the vanilla and chill. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 63575,"Black Pepper and Asiago Scones 1 box biscuit mix (recommended: Jiffy brand) 2 teaspoons coarse black pepper 1/2 cup cream A couple pinches salt 1 cup shredded Asiago cheese, available in specialty cheese case A generous grating fresh nutmeg 1 egg beaten with a splash water 1 teaspoon sugar Instructions: Preheat oven to 375 degrees F. Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63576,"Meatball Grinder 40 Meatballs, recipe follows 8 Rolls, recipe follows, split Shredded mozzarella, for sprinkling Grated Parmesan, for sprinkling 3 1/2 teaspoons crushed dried oregano Two 16-ounce cans diced tomatoes in juice
One 12-ounce can tomato paste Sea salt
1/2 cup grated Parmesan
1/4 cup breadcrumbs
3 cloves garlic, minced
2 pounds ground beef
2 large eggs
1/2 cup lukewarm water 2 1/4 teaspoons active dry yeast
5 1/2 cups high-gluten flour
1 3/4 cups ice water
1 teaspoon honey
1 1/2 tablespoons sea salt
2 tablespoons extra-virgin olive oil
Garlic oil, for brushing rolls Instructions: Preheat the oven to 500 degrees F. Spoon 5 Meatballs and some of the sauce onto each Roll. Sprinkle with some mozzarella and Parmesan. Place on a baking sheet and bake until the cheese is completely melted and the bread is slightly crispy, 3 to 5 minutes. Cut in half and serve warm. Combine 2 teaspoons of the oregano, the diced tomatoes, tomato paste and 1 teaspoon salt in a bowl; mix thoroughly. Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Combine the Parmesan, breadcrumbs, garlic, 1/2 teaspoon salt and the remaining 1 1/2 teaspoons oregano in a saucepan; mix well. Place the ground beef and eggs in a separate bowl. Add the cheese mixture and mix by hand until thoroughly combined. Using an ice cream scoop, scoop 4-ounce balls of the meat mixture onto the prepared baking sheet and gently roll with your hands. Bake for 26 minutes. Meanwhile, heat the tomato mixture in a saucepan over low heat.
Place the meatballs in the sauce and keep warm. Combine the warm water and yeast in a measuring cup; stir with a fork. Place the flour in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, ice water and honey and mix until combined, 5 minutes. Add the salt and mix for 2 minutes. Add the olive oil and mix another 6 minutes. Turn out the dough, cover with a wet towel and let rest for 10 minutes. Cut the dough into four 11-ounce pieces. Pull the opposite edges of one piece together, wrapping them underneath to form a smooth ball. Repeat with the remaining dough. Place the balls in 1 gallon containers or bags and refrigerate overnight. Place the dough balls on the counter, uncovered, and cut each in half. Flip the smooth side of one of the pieces over and fold together longways, pinching to seal. Turn the piece of dough over so the seam is on the counter. Repeat with the rest of the dough. Make 3 diagonal slices down each roll. Cover with a damp towel and let rise for 1 hour. Preheat the oven to 500 degrees F. Transfer the rolls to a baking pan and bake until golden brown, 8 minutes, spraying the rolls with some water after the first minute. Immediately slice the rolls down the center and brush with some garlic oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 63577,"Pineapple Brown Sugar-Glazed Boneless Ham One 8-pound boneless fully-cooked smoked ham 1 tablespoon whole cloves, optional Two 20-ounce cans pineapple slices in juice 20 maraschino cherries 2 cups honey 2 cups firmly-packed light brown sugar Instructions: Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350 degrees F. Place the ham on a cutting board. Using a sharp paring knife, score the top and sides in a diagonal crosshatch pattern about 1/4 inch deep. Push the cloves into the ham if using, placing them at the intersections of the cuts. Put the ham, scored side-up, on a rack set in a roasting pan. Drain the pineapple rings, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick. Pour 1/4 inch water into the bottom of the pan and tent the ham loosely with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham registers 130 degrees F, about 1 hour. Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside. Increase the oven temperature to 425 degrees F. Uncover the ham and carefully brush a third of the glaze all over. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63578,"Kringle 3/4 cup butter 1 package dry yeast 1/4 cup lukewarm water 1/4 cup lukewarm milk 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon lemon extract 1 egg 2 cups sifted all-purpose flour 1 cup brown sugar 1/3 cup butter Pinch salt Pinch cinnamon 1 to 2 egg whites Fruit, nuts, raisins or jam, of choice Instructions: Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill. Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill. Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill. Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter. Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill. Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches. To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well. Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature. Preheat the oven to 350 degrees F. Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water. Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63579,"Roasted Garlic Mashed Potatoes 5 pounds russet or Yukon gold potatoes, peeled and rinsed 1 1/2 sticks regular salted butter, plus more for dotting 8 ounces cream cheese, softened 1/4 cup or so half-and-half A splash heavy cream Salt and black pepper 3 to 5 heads roasted garlic Instructions: Preheat the oven to 350 degrees F. Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape. Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings. Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63580,"Haricots Verts 12 ounces haricots verts, ends trimmed, or small thin green beans 2 tablespoons unsalted butter Salt and freshly ground black pepper Instructions: Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63581,"Shrimp Caesar Salad 2 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon anchovy paste 2 to 3 cloves garlic 3/4 cup extra-virgin olive oil, plus extra for brushing 2 teaspoons Worcestershire sauce 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 pound large shrimp (20/25), peeled and deveined 12-inches of baguette cut into 1-inch cubes (about 24 croutons) 8 pickled red hot cherry peppers 4 romaine lettuce hearts, halved lengthwise Instructions: Soak eight 12-inch bamboo skewers in warm water, about 30 minutes.
Preheat a grill or grill pan to medium-high heat. Make the dressing: Pulse the lemon juice, mustard, Worcestershire sauce, anchovy paste and garlic in a food processor. Gradually add the olive oil with the food processor running. Stir the Parmesan. Season with salt and pepper.
Toss the shrimp with 2 tablespoons of the dressing and the bread cubes with another 2 tablespoons of the dressing. Thread the shrimp on 4 skewers and the bread cubes on 4 skewers. Top each skewer with a hot cherry pepper. Grill the bread cube skewers until toasted with grill marks, about 30 seconds to 1 minute per side. Remove from the grill. Grill the shrimp skewers until the shrimp turn pink, turning once, 3 to 4 minutes.
Brush the romaine lightly with olive oil and grill until grill marks appear, 1 to 2 minutes per side. Cut the lettuce crosswise into 1 1/2-inch-wide strips.
Toss the lettuce with 1/2 cup dressing and salt and pepper to taste. Serve the shrimp and crouton skewers over the salad and the extra dressing drizzled on top.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63582,"Maple-Mustard Dipping Sauce 1/2 cup stone-ground mustard 1/4 cup yellow mustard
1/4 cup maple syrup
1/2 teaspoon freshly cracked black pepper
Instructions: In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN. ","[Chardonnay, Riesling, Gewrztraminer]" 63583,"Joe Perry's Grilled Pork Chops 6 (1/2-inch thick) pork chops (about 2 pounds) 1 bottle hot sauce (recommended: 1 (12-ounce) bottle of Joe Perry's Rock Your World Hot Sauce Boneyard Brew) 2 cloves garlic, minced Salt and pepper Instructions: Preheat a grill to medium, or heat a grill pan over medium heat. Brush pork chops with hot sauce and sprinkle with garlic, salt, and pepper. Grill over a medium flame for about 5 minutes on each side. Brush with some more hot sauce and grill about 3 additional minutes per side. Serve immediately with your favorite sides. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 63584,"Spicy Cinnamon-Chocolate Brownies Vegetable oil cooking spray, for greasing pan One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge 3 large eggs, at room temperature 1/2 cup vegetable oil 1 tablespoon ground cinnamon 1/2 teaspoon cayenne pepper 1/2 cup heavy cream, at room temperature 1 cup semisweet chocolate chips, such as Ghiradelli 1 stick unsalted butter, at room temperature, cut into 1/2-inch pieces 2 tablespoons unsweetened cocoa powder Ground cinnamon, for dusting Instructions: For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray. Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes. Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve. Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 63585,"Roast Chicken with Herbed Mushrooms 1 (3 pound) organic free-range chicken Kosher salt and freshly ground black pepper 1/2 red onion, quartered 1/2 lemon, cut into 4 pieces 1/2 head garlic, about 6 cloves, smashed 1 bunch fresh thyme 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 pound sliced bacon, cut in 1/2 3 pounds whole cremini mushrooms, wiped clean with a damp towel Instructions: Heat the oven to 400 degrees F. Pat the chicken dry with paper towels. Season the cavity with salt and pepper. In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper. Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.) Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barbera]" 63586,"Nigiri Sushi 3 1/3 cup short-grain sushi rice, rinsed 4 cups water 5 1/3 tablespoons sushi vinegar, or 5 1/3 tablespoons rice vinegar, 5 tablespoons sugar and 3 tablespoons Salt 1 (4 to 6 ounce) piece sushi-grade tuna or salmon Instructions: Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes. You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, add more sugar. Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open. Buy fresh fish at a fish market or a Japanese grocery store, make sure to ask the clerk if the fish is good for eating raw. Only purchase sushi-grade fish. With salmon, be sure to cover fish with salt and leave for 1 hour. Then, rinse off salt and put it into the freezer. Once frozen, defrost and use for sushi. Slice the fish very thinly into bite-sized pieces. Hand-mold fingers of rice and place a thin slices of fish on the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63587,"Pita Pockets with Grilled Veggies 2 small green, red or yellow bell peppers, cut into 2-inch strips 2 slices fresh or canned DOLE? Pineapple 1 medium zucchini, cut into 1/2-inch thick slices Olive oil to brush 1 pkg. DOLE? All Natural Endless Summer Kit 1/3 cup crumbled feta cheese 8 pita pockets (about 7-inches), cut in half Instructions: Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks. Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 63588,"Warmdaddy's Braised Turkey Wings 1/2 cup Worcestershire sauce 3 tablespoons Cajun seasoning 3 tablespoons granulated garlic 3 tablespoons dried sage 3 tablespoons dried thyme 1 tablespoon kosher salt 8 turkey wings, rinsed well under cold water and patted dry 2 ribs celery, diced 1 small onion, diced 8 ounces chicken broth Instructions: Preheat the oven to 325 degrees F.
Mix together the Worcestershire, Cajun seasoning, garlic, sage, thyme and salt. Rub the mixture over the turkey wings.
Spread the celery and onions in the bottom of a nonstick baking dish. Place the turkey wings on top and pour over the chicken broth. Cover tightly with foil and transfer to the oven for 1 hour 30 minutes, then uncover and roast for 15 minutes longer to brown.
","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 63589,"Cappuccino Eggs 8 thin slices bread from a good, crusty loaf Extra-virgin olive oil, for brushing on bread Sea salt and freshly ground black pepper 1/2 cup heavy cream 8 extra-large eggs 2 tablespoons finely chopped fresh chives 4 spoonfuls caviar Instructions: Preheat the oven to 375 degrees F. Lightly brush both sides of the bread slices with olive oil, and season with salt and pepper. Place on a baking sheet and put into the oven for about 12 minutes, or until crispy on the outside and soft within. Keep warm until needed. Turn on your espresso machine and build up the pressure. In a saucepan, heat the cream over medium heat just until it simmers. Remove from the heat. Break the eggs into a bowl, whisk until blended, and season with salt and pepper. Whisk in the hot cream and 1 tablespoon of the chives. Pour 1/4 of the egg mixture into a heatproof 1-cup measuring cup (a metal pitcher for steaming milk works well). Plunge the steamer wand deep into the eggs and steam them, keeping the nozzle deep and rotating the cup to cook the eggs evenly. Don't shake the cup or the eggs will scramble. You want them to set into a cake, being careful not to overcook them. You will notice the noise changes as the eggs solidify. Lower the cup and steam the surface of the eggs. The eggs should remain soft and not be fully set. Invert the cup onto a warm plate, top with a spoonful of caviar, and sprinkle with some of the remaining chives. Serve with 2 slices of the toasted bread. Repeat to make 4 servings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]

" 63590,"Bulgur Meatloaf with Prunes and Gouda 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup fine bulgur 1 cup grated Gouda 1/2 cup pitted prunes, chopped 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons Worcestershire sauce 2 large eggs, lightly beaten 1 medium onion, grated 1 clove garlic, minced 1/2 cup ketchup Kosher salt and freshly ground black pepper 2 tablespoons apricot preserves 2 teaspoons soy sauce 1 teaspoon ground ginger 1 teaspoon apple cider vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, bulgur, Gouda, prunes, chives, parsley, Worcestershire, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes. Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 63591,"Spaghetti alla Carbonara 4 1/2 teaspoons salt 5 ounces Italian cured guanciale (pork cheek), cut into thin strips 4 medium eggs
6 ounces grated Pecorino Romano cheese
1 1/2 teaspoons freshly ground black pepper
One 16-ounce box thin spaghetti pasta or 1 recipe fresh pasta, recipe follows 12 ounces semolina flour 3 small eggs
Instructions: Fill a large pot with 6 quarts of water and add the salt. Bring the water to a boil. Fry the guanciale in a skillet until crispy; do not drain the fat drippings. Set aside. In a large bowl, beat the whole eggs with the Pecorino Romano cheese for 1 minute. Then add the freshly ground black pepper. At this point your water should be boiling. Add your pasta and cook it for 8 to 9 minutes or according to the instructions on the box (or if using fresh pasta, cook for 4 to 5 minutes). When the pasta is cooked al dente (chewy and firm), drain the pasta well, add the pasta to the bowl with the mixture of eggs and cheese, mix quickly and then finally add the guanciale with all the fat drippings. Stir quickly for a few more minutes and serve in hot bowls. Heap the flour into a pile on a wood or marble countertop. Make a large well or crater in the center, big enough to the hold the eggs like a bowl. Break the eggs in the center and knead for about 10 minutes, pausing after 5 minutes in order to let the dough relax. Wrap the dough in plastic wrap, and let it rest in the refrigerator for at least 2 hours. After the time, or you can roll out some sheets with a pasta sheet roller and cutter or cut with a knife. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 63592,"Fruit and Chocolate Fondue 1 pound chocolate, milk, dark or semisweet 3/4 cup heavy cream Instructions: Place chocolate in a double boiler on the stove. When melted, add the cream and stir until soupy. Remove from the heat and serve in a fondue pot with a low flame or preheated ceramic dish. Serve with berries and other fruit. ","[Merlot, Cabernet Sauvignon, Pinotage]" 63593,"Blueberry Hill 3/4-ounce rum (recommended: Bacardi) 3/4-ounce raspberry liqueur 2 ounces sweet and sour mix 2 ounces lemon lime soda Instructions: Mix all ingredients and pour over ice. Garnish with a cherry. ","[Rum, Raspberry Liqueur]" 63594,"Braised Short Rib Club 2 (12-ounce) raw beef short ribs Salt and freshly ground black pepper Olive oil 6 sliced garlic cloves 8 ounces red wine 16 ounces veal or beef stock
1 bay leaf 4 tablespoons mayonnaise 2 tablespoons lemon juice 1 tablespoon chopped capers Pinch cayenne
12 slices of your bread of choice, preferably brioche 4 tablespoons Remoulade Rib meat 8 slices cooked pancetta 1 roasted red pepper, cut into quarters 1 bunched picked and cleaned watercress Instructions: For the ribs: Preheat oven to 325 degrees F. Season ribs with salt and pepper and sear in a very hot saucepan with a dab of olive oil. When ribs are caramelized all around, remove the ribs and saute the garlic. Add the wine and reduce by half. Add the stock and the ribs back into the pan with the bay leaf, cover and place in preheated oven for 2 hours 30 minutes or until the ribs are fork tender. Remove ribs and let cool, pick meat from the bones and reserve the meat. For the remoulade: Mix all ingredients well in a stainless steel bowl and refrigerate. Toast 3 slices of bread and evenly spread 1 tablespoon of the remoulade on each slice. Place 4 ounces of meat on 1 slice of bread and top with another slice of bread. On top of that place 2 pieces pancetta, 1 piece of red pepper, and a small bunch of watercress. Top with another slice of bread. Place 2 toothpicks in the sandwich and slice on a bias. Repeat 3 more times. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 63595,"Butternut Squash and Mussel Soup 2 pounds fresh mussels 1/2 cup extra-virgin olive oil 2 cloves garlic, crushed 1 fresh cl pepper, chopped 1 cup dry white wine Kosher salt and freshly ground pepper 1 onion, chopped 10 ounces butternut squash, peeled, seeded and cubed (about 2 cups) 7 ounces ditalini pasta 1/2 cup grated Parmigiano-Reggiano Chopped fresh parsley, for topping (optional) Instructions: The first thing you have to do is clean the mussels. Put them in a colander and rinse them under cold running water to remove any sand and grit. Mussels often have little threads that look like seaweed hanging off them called beards. Rip them off. The mussels should be closed; discard any that are open. Heat 1/4 cup olive oil in a large saucepan over medium-high heat. Add the garlic and cl pepper and cook for a minute. Add the mussels, wine, and salt and pepper to taste and stir together. Bring to a simmer and cover with a lid, allowing the mussels to steam open, which should take about 5 minutes. Cook until all of the mussels are fully opened. Discard any unopened mussels. Let this cool down a bit. Remove and discard the garlic. When the mussels are cool enough to handle, shell them and discard the shells. Put the mussels in their broth and set aside. In another large saucepan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion, butternut squash, and salt and pepper to taste. Cook until the onion gets slightly golden, about 8 minutes. Add the pasta and mix together. Add 3 cups water, bring to a simmer and cook, stirring, until the pasta is done and the squash is fork-tender, about 12 minutes. Eyeball it here: If your ingredients need to cook longer and you need more liquid, add more water. If you want to give the soup a creamier consistency, mash half of the squash with the back of a fork. Add the mussels and broth to the squash and pasta mixture; let it simmer for about 5 minutes to combine the flavors. Remove from the heat and add the Parmigiano before serving. Top with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 63596,"Fig and Pepita Goat Cheese Log One 10.5-ounce log goat cheese 1/4 cup fig jam
1/2 cup toasted, salted pepitas (shelled pumpkin seeds) Kosher salt and freshly ground black pepper Instructions: Place the goat cheese log on a cheese board, plate or platter. Spoon the fig jam over the goat cheese, gently spreading it with the back of the spoon. Sprinkle the pepitas over the fig jam to coat. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 63597,"Asparagus Spears with Sesame 3 tablespoons sesame oil 2 tablespoons white wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar Kosher salt 1 pound fairly thin pencil asparagus, ends trimmed, cut into 2-inch pieces 4 tablespoons sesame seeds Instructions: Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside. Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath. Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture. Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63598,"Chudleighs Nanaimo Bars 1/2 cup butter 1/4 cup sugar 5 tablespoons cocoa 1 egg, well beaten 2 cups graham cracker crumbs 1 cup unsweetened coconut flakes 1 teaspoon vanilla extract 1/2 cup walnuts, finely chopped 1/2 cup butter 2 cup confectioners' sugar 2 tablespoons custard powder 1 tablespoon milk 4 ounces semi-sweet chocolate 2 tablespoon butter Instructions: Mix butter, sugar and cocoa. Melt in a bowl set over hot water. Add beaten egg and mix thoroughly. Remove from heat. Add graham cracker crumbs, coconut, vanilla, and walnuts. Press firmly into an 8 by 8-inch pan. Place in refrigerator while mixing the next layer.
Second layer: Cream the butter, confectioners' sugar, and custard powder. Add small amount of milk. Beat until light and creamy. Spread on top of bottom layer. Place this in refrigerator for at least 20 minutes.
Topping: Melt chocolate and butter together in a bowl set over hot water. Mix well and spread on top. Chill in refrigerator. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 63599,"Coq au Riesling 4 Poussins (baby chickens), about 1 1/4 pounds each Salt and freshly ground pepper 1/3 cup minced shallots 4 sprigs fresh thyme, or 2 teaspoons dried thyme leaves 1 1/4 cup dry Riesling wine 2 tablespoons olive oil 1 1/4 cups fresh chicken stock or canned chicken broth 24 pearl onions, peeled and boiled for 10 minutes 12 large wild mushrooms, stemmed and cut into 1/2-inch pieces 4 small or baby turnips, trimmed and cut into 1/2-inch pieces and blanched for 2-3 minutes 4 carrots, peeled and cut into 1/2-inch pieces and blanched for 2-3 minutes 2 tablespoons chopped fresh tarragon or 2 l/2 teaspoons dried 6 thick slices bacon, diced and Sauteed Instructions: Cut each poussin into 6 serving pieces, and season with salt and pepper. Place in a bowl, add shallots and thyme, and mix well. Add wine, cover, and marinate in refrigerator for 12 hours. Preheat oven to 350 degrees. Remove pieces of poussin from marinade, and pat dry. Reserve marinade. In a large skillet, heat olive oil over medium-high heat. Add as many poussin pieces as will fit without crowding in one layer, skin side down, and sear until golden brown; remove from pan. Repeat with remaining poussin pieces. Divide poussin pieces among 6 3-cup ovenproof casseroles. (Dish may also be prepared in a large Dutch oven.) Deglaze skillet with a little chicken broth, and add liquid to casseroles along with vegetables, tarragon, bacon, reserved marinade, and remaining chicken broth. Cover and bake for about 45 minutes. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chardonnay]" 63600,"Broccoli, Wild Mushroom and Duck Prosciutto Casserole Smothered in a Sharp Cheddar Cream Sauce 5 tablespoons unsalted butter 1 pound mixed mushrooms, such as button, shiitake and oyster 2 shallots, minced 2 tablespoons all-purpose flour 2 cups milk 1 tablespoon mustard powder 1/4 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper Sea salt Freshly cracked pepper 2 1/2 cups sharp Cheddar, grated 1 head broccoli, cut in small pieces, blanched 1 cup panko breadcrumbs 2 slices duck prosciutto, diced Tricolor fusilli pasta, cooked to al dente, for serving, optional Instructions: Preheat the oven to 350 degrees F. Grease an 8- by 8-inch baking dish with 2 tablespoons of the butter. Melt 2 tablespoons of the butter in a large pot over medium heat, and then add the mushrooms and shallots and saute until the mushrooms are golden brown, about 10 minutes. Add the flour and cook for 2 minutes, and then add the milk, mustard powder, nutmeg and cayenne pepper and sprinkle with salt and pepper. Cook until thick, about 5 minutes. Stir in the cheese and broccoli until the cheese is melted. Pour the cheese, broccoli and mushroom mixture into the casserole dish. Melt the remaining butter and toss with the panko. Sprinkle evenly over the casserole. Sprinkle the duck prosciutto evenly on top. Sprinkle with more salt and pepper, and then bake in the center of the oven until bubbly around edges, and the panko and duck are crispy, 25 to 35 minutes. Slice and serve on a plate or in a bowl, on its own or over fusilli. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 63601,"Hot Apple Toddy 4 Honeycrisp apples, juiced 1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
4 ounces cognac
Instructions: Pour the juiced apples through a chinois or fine-mesh sieve into a medium saucepan. Bring to a simmer over medium heat. Keep hot until ready to serve. Add the heavy cream to the bowl of a stand mixer fitted with a whip attachment. Add the powdered sugar, cinnamon and ginger and whip until it holds hard peaks. Add 2 ounces cognac to the bottom of each of two rocks glasses. Carefully ladle and evenly divide the warmed apple juice into each glass. Very generously dollop each cocktail with the whipped cream and serve. ","[Burgundy, Port, Sherry, Madeira]" 63602,"Lightened-Up Nachos Nonstick cooking spray, for the baking sheet and tortillas Six 6-inch corn tortillas
2 teaspoons ranch seasoning mix
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1 vine-ripened tomato, finely diced
1 lime, juiced
1 small ripe avocado, diced
1/2 small red onion, finely diced
Kosher salt and freshly ground black pepper
1 cup drained and rinsed canned black beans
1 cup drained canned corn
1/4 cup sliced pickled jalapenos
4 ounces pepper jack cheese, grated
Instructions: Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Cut each tortilla into 8 triangles. Place the triangles in a bowl, spray lightly with cooking spray and toss with the ranch seasoning to coat well, making sure the pieces are evenly coated. Spread in an even layer on the prepared baking sheet. Bake, stirring halfway through, until the chips are crisp and lightly browned, about 10 minutes total. Meanwhile, toss together the cilantro, cumin, tomato, lime juice, avocado, onion and salt and pepper to taste; set aside. Sprinkle the black beans, corn, jalapenos and pepper jack evenly over the chips. Return to the oven and bake just until the cheese is melty and hot, about 5 minutes. Sprinkle with the tomato avocado salsa and serve any extra on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63603,"Pammie's Braciole Sandwich 1 flank steak
1 cup seasoned breadcrumbs 1 cup grated Pecorino Romano 3/4 cup fresh flat-leaf parsley leaves, minced Salt and freshly ground black pepper 2 tablespoons minced garlic 1/2 yellow onion, diced Olive oil, as needed 1/4 cup cloves garlic, minced 1 tablespoon dry Italian seasoning 1 teaspoon crushed red pepper 2 tablespoons tomato paste 1/4 cup dry red wine 2 (28-ounce) cans crushed tomatoes, preferably San Marzanos 6 soft Italian hero rolls, buttered and grilled in a pan 4 ounces Parmigiano-Reggiano, shaved
2 pounds burrata 8 ounces red peppadew peppers, sliced French Fried Onions, recipe follows 2 cups buttermilk 3 cups all-purpose flour 4 cups vegetable oil 2 yellow onions Salt and freshly ground black pepper Instructions: For the steak: Gently pound the steak to 1/4-inch thickness. Sprinkle the breadcrumbs, pecorino, parsley and garlic onto the meat. Drizzle 2 tablespoons olive oil over the meat. Roll the meat with the grain and tie with butcher's twine to secure the roll. Sprinkle the outside of the roll generously with salt and pepper. Heat a Dutch oven over high heat, add 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat from the pan and set aside. Turn down the heat to medium and add 3 tablespoons olive oil, the onions, garlic, Italian seasoning and crushed red pepper. Sweat until translucent, about 10 minutes, stirring to avoid burning. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom, and add the crushed tomatoes. Season with salt and pepper. Bring to a simmer and add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours. Taste and season again with salt and pepper, if necessary. Remove the meat from the pot, cut the twine and slice against the grain into 1/4 to 1/2-inch slices. Reserve the tomato sauce. To assemble the sandwiches: Take a warm, buttered hero roll and place 3 slices of the braciole on the bread. Follow with a few shaving of the Parmigiano-Reggiano, some dollops of burrata, the peppadew peppers and top with the Fried Onions. Serve with a side of the tomato sauce for dipping. In a large pot, heat the oil to 350 degrees F. Slice the onions into thin half moons and soak in the buttermilk for 15 minutes. Drain on a rack. Season the flour with salt and pepper and then dredge the onions into the mixture. Fry until golden brown. Drain on paper towels. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 63604,"Monte Cristo Crepes 1/4 cup seedless raspberry jam 1/4 cup dijon mustard 2 tablespoons unsalted butter 4 12-inch prepared crepes 8 thin slices Black Forest ham (about 5 ounces) 8 thin slices deli turkey (about 8 ounces) 8 thin slices muenster cheese (about 4 ounces) 1 5-ounce package mixed greens (about 8 cups) 1 small head frisee, torn into small pieces 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper Instructions: Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside. Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.) Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63605,"Arroz Rojo 2 cups long-grain white rice 3 tablespoons vegetable oil 1 clove garlic, roughly chopped 1/2 white onion, chopped 4 plum tomatoes, chopped 1 jalapeno pepper, halved Kosher salt Instructions: Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry. Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes. Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 63606,"BBQ Turkey Sliders 2 pounds ground turkey Water Kosher salt and freshly ground black pepper 3 tablespoons olive oil, divided 1 large Vidalia onion, chopped 1/2 cup BBQ sauce 16 potato rolls, split in 1/2 Instructions: Add the turkey to a large bowl along with 1/4 cup water. Season with salt and pepper, to taste, and mix to combine. Mold the turkey into 16 even-size slider patties. Heat 1 tablespoon of oil in a large griddle pan over medium heat. Add the patties and cook for 4 to 5 minutes per side. Be sure to not move them until they are ready to flip when brown on the first side. Heat remaining 2 tablespoons of oil in a large saute pan. Add the onions and caramelize over medium heat, adding water as needed, to deglaze the pan. Add the BBQ sauce to the onions when they are mostly caramelized and cook for another 3 to 4 minutes. Top each potato roll bottom with a turkey patty and spoon some of the BBQ caramelized onions over the top. Cover with the roll tops and enjoy! Cook' Note: Don't buy extra-lean turkey. ","[Zinfandel, Cabernet Sauvignon, Malbec, Shiraz]

" 63607,"Spicy Mayo 1 cup mayonnaise 1/4 cup coconut milk (stir the coconut milk together before measuring)
1/4 cup sriracha
1 lime, juiced
Instructions: Combine the mayonnaise, coconut milk, sriracha and lime juice in a bowl and stir together until smooth. Store in the refrigerator until ready to use, up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63608,"Spiced Nuts 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds 4 tablespoons unsalted butter 6 tablespoons brown sugar 1 teaspoon salt Mix spices and reserve. Instructions: Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes. Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63609,"Zia Carolina's Pasta: Aunt Carolina's Pasta 1 pound/450 g spaghetti Extra-virgin olive oil, for frying 4 zucchini, sliced Salt 2 tablespoons/28 g chopped capers, plus extra whole capers for topping Small bunch fresh mint leaves, finely chopped Instructions: Cook the pasta in a pot of boiling salted water. Stir immediately to prevent the strands from sticking together. In a large saucepan, heat up the olive oil and fry the zucchini until golden brown . Place the fried zucchini on an absorbent paper towel to drain the excess oil. Add the salt to the zucchini while they are still hot and set aside the saucepan with the zucchini-flavored oil for later. Drain the pasta just before it is 'al dente' and add it to the saucepan with the zucchini-flavored oil. Add the fried zucchini, chopped capers and 3/4 of the chopped mint. Mix well so that the flavors are evenly distributed. Add more salt, if necessary. Transfer the spaghetti mixture to a large serving bowl, top with a few whole capers and sprinkle with the remaining mint. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 63610,"Butterscotch and Macadamia Ice Cream Trifle 1 quart vanilla ice cream One 11-ounce package tiny butterscotch chips One 20-ounce bottle butterscotch ice cream sauce 12 soft macadamia cookies 12 butterscotch hard candies, crushed Instructions: Let the ice cream soften a bit. Work in half the butterscotch chips. When they are incorporated, swirl in some of the ice cream sauce and return the ice cream to the freezer to harden for at least 1 hour. When you are ready to assemble: Take an individual trifle dish and put a cookie into the bottom, breaking it up into pieces to make it fit. Top with some sauce, then a scoop if ice cream, then some chips. Repeat until your dish is full, ending with the ice cream. Pour more sauce over the top, add some more chips, then the crushed candies. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 63611,"Ice Caffe Latte 4 shots espresso (about 1 1/2 ounces each) 1/4 cup Cinnamon Simple Syrup, recipe follows 1 1/3 cups whole milk Crushed ice, for serving 1 cup sugar 1/2 cup water 4 cinnamon sticks Instructions: Combine the espresso, flavored simple syrup, and milk in a small pitcher. Fill each of the mason jars with crushed ice. Pour the latte mixture over the ice and serve immediately. In a saucepan combine water, sugar, and cinnamon sticks over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
","[Barolo, Barbaresco, Dolcetto, Chianti]" 63612,"Pork Belly Crackling 1/4 cup brown sugar 1/8 cup chili powder
1/8 cup kosher salt, plus additional as needed
1 tablespoon ground allspice 1 tablespoon fennel seed, toasted and crushed
1 tablespoon ground black pepper, plus additional as needed
1 pork belly, skin on
8 quarts Veal Stock, recipe follows, cool 1 cup red wine
3 stalks celery, coarsely chopped
1 carrot, coarsely chopped
1/2 onion, coarsely chopped
Oil, for frying 4 ounces Star Anise Red Wine Reduction, recipe follows 20 pounds veal bones 8 stalks celery, coarsely chopped
6 medium carrots, coarsely chopped
3 onions, coarsely chopped
2 cups tomato paste
2 cups red wine
8 dried bay leaves
1/2 cup whole peppercorns 2 pounds brown sugar 4 cups red wine vinegar
8 star anise pods
8 oranges, zested and juiced 3 cinnamon sticks
Instructions: Combine brown sugar, chili powder, salt, allspice, fennel seed and pepper in a bowl. Score pork belly all over with a sharp knife, making a crisscross of lines 1/2 inch apart. (Do not cut past fat.) Carefully work the rub into both skin and meat sides and allow to cure 8 hours or up to 2 days in the fridge. Preheat oven to 350 degrees F. Cut pork belly into 3 equal pieces and place in a hotel pan or roasting tray. Cover with Veal Stock and add red wine, celery, carrot and onion. Cover with foil and bake until a knife inserts easily, about 3 1/2 hours. Allow pork belly to sit in the stock for 30 minutes to reabsorb juices. Remove to a clean tray with two metal spatulas. Cool to 70 degrees within 2 hours and 40 degrees within 4 hours. Bring oil to 350 degrees F in a deep-fryer. Cut pork into 1/2- to 3/4-inch cubes. Fry until crispy, 4 to 5 minutes. Toss in Star Anise Red Wine Reduction, then season with salt and pepper. Serve with extra Star Anise Red Wine Reduction on the side. Preheat oven to 450 degrees F. Combine bones, celery, carrots, onions and tomato paste in a roasting tray and roast, stirring twice to ensure aromatic vegetables and bones, until dark brown in color, about 1 hour. Transfer bones and vegetables to a very large stockpot. Place roasting tray on stove top over medium-high heat, add red wine to the tray and cook, scraping drippings from the bottom until completely dislodged. Pour the contents into the stockpot and cover with 20 quarts cold water. Place stockpot over low heat, add bay leaves and peppercorns and simmer for 24 hours, skimming the top regularly to remove impurities. Strain stock through a fine-mesh strainer or cheesecloth. Cool to 70 degrees within 2 hours and 40 degrees within 4 hours. Add brown sugar, vinegar, star anise, orange zest and juice, cinnamon sticks and 3 cups water to a medium saucepot over medium heat. Simmer sauce until reduced by a third to a half, for 2 to 3 hours. Cool and set aside. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 63613,"Tex-Mex Chicken Fajitas with Corn and Mushrooms 1 tablespoon paprika 2 teaspoons light brown sugar 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon chipotle cl powder 1/2 teaspoon garlic powder Kosher salt 1 1/2 pounds boneless skinless chicken breasts 1 tablespoon olive oil, plus more for oiling the grill grates Juice of 1 lime 1 tablespoon olive oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons unsalted butter 1/2 teaspoon ground cumin 4 ears fresh corn, kernels removed 1 poblano pepper, seeded and chopped Kosher salt 3 scallions, sliced Juice of 1 lime For Serving: Warm tortillas Suggested toppings: Chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream Instructions: Mix together the paprika, brown sugar, chili powder, cumin, chipotle cl powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside. Prepare an outdoor grill for medium-high heat. Lightly brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice. Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions and sour cream.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 63614,"Shrimp Fried Rice 4 tablespoons peanut oil 1/2 pound medium shrimp, shelled and deveined 2 eggs, beaten with 1 teaspoon sesame oil 1 bunch green onions, finely chopped 2 teaspoons minced garlic 1 teaspoon minced ginger 1 small red bell pepper, finely diced 3 cups cold cooked white rice, broken into separate grains 1/2 cup frozen organic peas, thawed 1/4 pound barbecued pork, cut into 1/2-inch cubes Salt Instructions: Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean. Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63615,"Pineapple Snow Cones 1 ripe pineapple, peeled and quartered lengthwise 1 cheese grater Instructions: Freeze the pineapple pieces for 3 hours or until very frozen and then wrap one end in a towel and grate the exposed end into a bowl. Gather ice and spoon into paper cones or serving cups and enjoy! ","[Moscato, Sauvignon Blanc, Riesling]" 63616,"Goan Beef Curry with Vinegar: Beef Vindaloo 1 teaspoon cumin seeds 2 (1-inch) pieces cinnamon bark 6 whole cloves 4 whole black peppercorns 1 teaspoon ground turmeric 2 teaspoons paprika 1/2 teaspoon cayenne (more if you're feeling feisty!) 1 heaping tablespoon Ginger Garlic Paste, recipe follows, or 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped 1/2 cup apple cider vinegar 3 tablespoons canola oil 1 medium red onion, sliced very thinly 1 serrano pepper, sliced in half 2 pounds boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes Kosher salt and freshly ground black pepper 1/2 cup cloves garlic, whole 1/2 cup fresh ginger, peeled, 1/2-inch slices 1/4 cup canola oil Instructions: For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth. Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn. Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign! Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns. Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread). Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 63617,"Dubby's Puppies 2 cups self-rising cornmeal 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder Boiling water, to combine 1 egg 1 can smoked oysters, chopped 3 jalapenos, chopped 1 onion, chopped 5 egg whites, beaten slightly Panko Japanese bread crumbs, for coating Vegetable oil, for frying Instructions: Mix all dry ingredients and add enough boiling water to make a thick dough. Add the egg, chopped oysters, peppers and onions and mix thoroughly. Form this mixture into small patties. Dip into egg whites, then roll in panko bread crumbs to coat.
Heat oil to 350 degrees F in deep fat fryer, or a large pot, and drop in hushpuppies. Fry until golden and remove with a slotted spoon. Drain on paper towels and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 63618,"Fresh Broccoli Salad 2 cups cooked broccoli florets 6 cherry tomatoes, cut in half 1/8 cup red onion slivers (Recommended: Ready Pac) 1/4 cup fresh pearl-size mozzarella(Recommended: Cantare) 1/4 cup red wine vinaigrette (Recommended: Briana's) Pepper Mill Instructions: In a large bowl, toss together all ingredients, except black pepper. Divide among 2 chilled salad plates. Serve with freshly ground pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 63619,"Madeleine Wreath with Sour Cherry Mousse Nonstick cooking spray 2 cups flour, plus more for dusting 4 eggs 1 1/3 cups granulated sugar 1 1/2 teaspoons lemon zest 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 1/2 sticks (1 1/4 cups) butter, melted 1/2 teaspoon green gel food coloring, plus more if needed Two 8-ounce packages cream cheese, at room temperature 3/4 cup confectioners' sugar, plus more for garnish 1/2 cup sour cherries packed in syrup, chopped, plus 6 tablespoons syrup 1 teaspoon kirsch, optional 1/2 teaspoon vanilla extract 1 cup heavy cream Maraschino cherries, for decorating
Red modeling chocolate, for decorating Instructions: Preheat the oven to 375 degrees F. Lightly spray four madeleine molds with cooking spray and then dust with flour. In a stand mixer fitted with the paddle attachment, whip the eggs until fluffy, about 5 minutes. Add in the granulated sugar and lightly mix to combine. Slowly beat in the lemon zest, vanilla and salt. Then, with the mixer running on very low speed, slowly add in the flour, a little at a time, until incorporated. Still running on a low speed, drizzle in the melted butter. Add the food coloring and mix until fully incorporated and there are no streaks, adding more coloring as needed. Use a tablespoon measure to spoon the batter into the madeleine molds, about 40 in total. Use a small offset spatula to smooth the batter so that it fills each mold. Bake until cooked through and spongy, 14 to 16 minutes, checking throughout to avoid browned edges. Cool the madeleines completely on a cooling rack. For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and 1/2 cup of the confectioners' sugar until light, fluffy and smooth. With the mixer on low speed, add the cherry syrup, kirsch if using and the vanilla, scraping down the sides of the bowl as needed. When fully combined, stop the mixer. In a large mixing bowl using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the heavy cream. Once the cream reaches the soft peak stage, add the remaining 1/4 cup confectioners' sugar and continue mixing until stiff peaks form. Using a rubber spatula, fold one-third of the whipped cream into the cream cheese to loosen the mixture. Then gently fold in the remaining whipped cream, being careful to avoid deflating the whipped cream. Once combined, fold in the sour cherries. Transfer the mousse to a large piping bag and cut off the corner. On a large platter or clean cutting board, pipe a thick circle of mousse to act as glue. Layer the madeleines in a circle so that they look like leaves on a wreath. Pipe more mousse and place the madeleines overlapping to layer the \leaves.\ Place some maraschino cherries throughout the madeleines as \berries.\ Roll the modeling chocolate to 1/4-inch thick to create a red ribbon. Use a pizza cutter to slice 6 strips of the chocolate, and then wrap the strips around a cardboard paper towel roll. Dab with some water to seal the edges. Place the chocolate ribbon at the top of the wreath in a bow shape, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63620,"Chocolate Love Bomb 8 ounces bittersweet chocolate, melted and cooled 1 egg 1 tablespoon vanilla 1 cup heavy cream 6 tablespoons butter 10 chocolate chip cookies Chocolate shavings, for garnish Instructions: In a food processor, combine chocolate, egg, and vanilla. In a small pot, heat the cream to a slow boil, then slowly add the heated cream to the chocolate mixture: careful not to break the mix. Transfer this to a container and refrigerate for 1 to 3 hours. In a small pan heat 3 tablespoons of butter. Pulse the cookies in a food processor for about 20 seconds and add 1 tablespoon of the solid butter at a time. Slowly add the melted butter until the crust becomes shiny and easy to work with. Line 1 (6-ounce) cup with plastic wrap and begin forming your crust in the cup about 1/2-inch thick. Refrigerate for 10 minutes. Begin filling with the mouse until it is up to the edge of the crust. Refrigerate for 1 hour and invert onto a dish. Remove plastic and serve with chocolate shavings. ","[Riesling, Moscato, Brachetto, Lambrusco]" 63621,"Creme Fraiche and Guava Pastry Squares 2 1/4 cups cake flour 3/4 cup unsalted butter, cut into 1/2inch pieces 1 teaspoon sugar 1/4 teaspoon salt 6 level tablespoons creme fraiche 1/4 teaspoon vanilla 4 ounces guava paste, broken up 1/2 tablespoon lemon juice 1 egg, lightly beaten Instructions: In a large mixing bowl, combine the flour, butter, sugar, and salt. With your fingertips, rub the mixture together, breaking up the butter, until the mixture has formed pea-sized crumbs. Add the creme fraiche and the vanilla and mix together just until a dough forms. Gather the dough into a ball and flatten it into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 400 degrees. In a food processor, pulse the guava paste with the lemon juice until a smooth paste forms. On a lightly floured surface, roll the pastry out to 1/4inch thickness and cut out thirty 2 x 2inch squares. Place 1/2 teaspoon of the guava paste in the center of each square. Dab a little beaten egg on the inside of one corner and on the outside of the opposing corner. Bring the two edges together until they meet and slightly overlap with the egg-dabbed surfaces together, covering most of the paste. Press lightly to seal. Transfer the squares to a lightly oiled baking sheet and bake for about 25 minutes, or until the squares are just golden. Cool on racks and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63622,"Orange Sticky Bun Monkey Bread 1 1/2 sticks (12 tablespoons) unsalted butter, melted Two 16-ounce tubes refrigerated biscuit dough 2 cups light brown sugar 1 teaspoon ground cinnamon Zest of 1 orange 1 cup roasted chopped pecans Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat. Cut the biscuits into quarters. Combine the sugar, cinnamon and orange zest in a large bowl and stir together. Working in batches, toss one-third of the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the pecans. Repeat to make two more layers of biscuits rolled in sugar and the pecans. Sprinkle the top with any leftover sugar mixture and drizzle with any leftover butter. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 63623,"Gingerbread - Slimmed Vegetable cooking spray 1 cup applesauce 1/2 cup light buttermilk 1 cup dark molasses 1/2 cup packed dark brown sugar 2 large eggs, beaten 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 cup water 3 tablespoons unsalted butter Serving suggestion: Yogurt Sauce, recipe follows 1 1/2 cups plain low-fat yogurt 1/4 cup confectioners' sugar Instructions: Preheat the oven to 325 degrees F. Lightly spray a 9 by 13 by 2-inch cake pan with cooking spray. Line the pan with parchment or waxed paper. Whisk together the applesauce, buttermilk, molasses, and sugar in a medium bowl. Add the eggs and whisk until smooth. Whisk the flour, baking soda, baking powder, ginger, cinnamon, salt, cloves, and allspice together in a large bowl. Add the molasses mixture into the flour mixture and whisk until combined. Bring the water and butter to a boil in a small saucepan. Add the hot liquid to the batter, and whisk until just combined. Pour the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cake in the pan on a rack. Cut into 12 squares and serve with the yogurt sauce. Line a strainer with cheesecloth or a coffee filter and set over a small bowl. Stir the yogurt, and put it in the strainer. Set aside at room temperature to drain and thicken, about 30 minutes. Discard the excess liquid. In a small bowl, combine the thickened yogurt with the sugar. Serve. Serving: 1 tablespoon ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63624,"Tomato-Cheddar Gratin Four 6-inch soft corn tortillas 5 plum tomatoes, halved 1 tablespoon minced garlic 1 teaspoon chopped fresh oregano Kosher salt and freshly ground black pepper 1/2 cup grated Cheddar 1 tablespoon extra-virgin olive oil Instructions: Position a rack 5 to 6 inches from the heat source and preheat the broiler. Put the tortillas in a food processor and pulse until they reach a fine crumb. Sprinkle half the tortilla crumbs evenly in a 1 1/2-quart baking dish. Arrange the tomatoes, cut-side up, over the crumbs. Sprinkle evenly with the garlic, oregano, 1/2 teaspoon salt and a couple turns of pepper. Top with the Cheddar. Toss the remaining crumbs with the oil in a small bowl; sprinkle over the Cheddar. Broil until the Cheddar is melted and the crumbs are golden, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63625,"Sourdough Panzanella with Kale and Hardboiled Egg 8 cups 1-inch sourdough bread cubes, stale or toasted (about 13 ounces) 2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups) 2 cups baby kale 1 cup sliced celery 1 cup chopped hard-boiled egg 1/2 cup chopped scallions 1/4 cup capers 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 3/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Put the bread cubes in a large bowl and add the tomatoes, kale, celery, egg, scallions and capers and toss to combine. Whisk together the vinegar and Dijon mustard in a medium bowl. Whisk in the olive oil. Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63626,"La Concha Beef Tips 1 to 1 1/2 pound of filet of beef tips 4 ounces peeled potato Clarified butter 1 tablespoon all purpose flour 4 canned serrano chili peppers 12 ounces tomatoes 3 ounces dry red wine 8 ounces red beans 6 cups cold water 4 ounces frozen peas 1 teaspoon chili powder 1 egg yolk 2 tablespoons cilantro 2 ounces butter All purpose flour for dusting Salt Pepper 1 lime 2 ounces serrano chili juice from can Instructions: Place the red beans (rinsed) into a large pan and cover with 5 cups of cold water. Bring to a boil and simmer for 2 1/2 hours. Peel the potato, slice and cut into small pieces. Squeeze the lime juice over the potato and season with salt. Remove the silver skin from the tenderloin. Very carefully remove and discard the seeds from the serrano chilis and finely chop them. Blanch the tomatoes in boiling water for 2 minutes - with a slotted spoon, remove and cool - then peel off skin and discard the seeds. Wash, dry and finely chop the cilantro. Cube the meat into 1 inch cubes. Chop the yolk of the egg into a crumb mixture. Place a large frypan on high heat and add 1 tablespoon of clarified butter. One by one drop the cubes of meat into it. Season generously with salt and black pepper. Sprinkle 1 tablespoon of the flour over the top of the meat and stir. Pour the 2 ounces of chili juice from the can onto the meat. Add the finely chopped peppers. Stir the simmering beans and add 1 cup of cold water. Quickly pass the blade of the knife through two of the tomatoes and add to the meat. Moisten with 1/4 cup of red wine. Stir the meat once again. Dry the lime marinated potato strips on a paper towel and add the meat mixture. Add the peas. Moisten again with 1 ounce of red wine and reduce the heat to low. Mash the beans and beat in the butter and season with one teaspoon of chili powder. Cut the remaining 6 ounces of tomatoes into small pieces and add these to the beans. Pour the meat onto a serving platter and arrange the beans along the side. Sprinkle the chopped egg yolk and cilantro over the top and serve. ","[Rioja, Tempranillo, Garnacha, Barolo]" 63627,"Mai Tai 2 1/2 cups pineapple juice 1 cup fresh-squeezed orange juice
1/4 cup grenadine
1 1/2 cups spiced rum
1 cup coconut rum
2 cans sparkling clementine juice, such as Izze, optional
1 fresh pineapple 2 clementines or mandarins, peeled and segmented
6 maraschino cherries Instructions: Mix together the pineapple juice, orange juice and grenadine in a large pitcher. Add the spiced rum, coconut rum and sparkling clementine juice if using; mix well to combine. Cut the ends off the pineapple, and then remove the skin, being careful to trim away the eyes. Slice the pineapple about 1/2-inch thick. Use mini cookie cutters to cut fun shapes. Load picks with the pineapple, clementine wedges and cherries. Pour the juice mixture into glasses over ice and garnish with the fruit skewers. ","[Rum, Moscato, Sauvignon Blanc, Pinot Grigio]

" 63628,"Chocolate Potato Candy 1 medium potato, peeled 1/2 cup melted semisweet chocolate 4 cups confectioners sugar 1 cup peanut butter Instructions: Boil potato until very tender. In small bowl, mash potato with fork or masher. Add 3 1/2 cups of confectioners' sugar slowly until thick dough like consistency. Spread remaining sugar on flat surface and roll out dough evenly. Spread on peanut butter and chocolate.Roll into log and cut into 1 inch pieces! Yummy! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 63629,"Chocolate Cupcakes with Burnt Orange Marshmallows 3/4 cup cornstarch 3/4 cup powdered sugar Two 1/4-ounce envelopes gelatin 1 cup granulated sugar 2/3 cup light corn syrup 2 teaspoons orange extract Nonstick cooking spray, for spraying spoon 1 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 3/4 cup cocoa powder 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 3/4 cup buttermilk 3/4 cup warm coffee 1/4 cup coconut oil, warmed 1 tablespoon vanilla extract 2 large eggs Instructions: For the marshmallow topping: Combine the cornstarch and powdered sugar in a bowl and evenly distribute over a sheet pan. This is what you will place the marshmallows on as they finish so they don't stick. Sprinkle the gelatin over 1/3 cup very cold water in the bowl of an electric mixer fitted with a whisk attachment. In a small saucepan fitted with a candy thermometer, mix the granulated sugar and corn syrup with 1/3 cup water. Place over medium-high heat and bring to a simmer. When the syrup reaches 245 degrees F, remove from the heat. Turn the mixer to medium (the bloomed gelatin will be thick and clumpy--don't worry, it's supposed to look like that) and slowly pour the hot syrup into the gelatin, being careful not to hit the whisk or let it run down the sides of the bowl. Once all of the syrup is incorporated, turn the mixer to high and beat until the mixture begins to cool; it will gain volume, turn white and start to pull from the sides of the bowl, and the exterior of the bowl will be close to room temperature, 12 to 15 minutes. Add the orange extract and mix to combine. Lightly spray a large serving spoon with cooking spray. Drop about 1/2-cup-size scoops of the marshmallow on the powdered sugar mixture and let cool, spraying the spoon in between scoops--you want 18 scoops total. Set aside. For the cupcakes: Preheat the oven to 350 degrees F and line cupcake pans with 18 cupcake liners. Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Combine the buttermilk, coffee, coconut oil, vanilla and eggs in another bowl with a whisk. Make a well in the dry ingredients and add the wet mixture, whisking until just combined. Fill each cupcake liner two-thirds full with the batter. Bake until puffed and an inserted cake tester comes out clean, 10 to 12 minutes. Cool for 5 minutes before removing the cupcakes from the pan. Place the marshmallow scoops on top of the warm cupcakes. Using a culinary torch, torch each marshmallow to caramelize. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63630,"Mulligatawny and Green Raita 1 tablespoon EVOO 4 tablespoons butter 4 cloves garlic, grated 2 medium onions, chopped 2 green apples, peeled and grated One 2-inch piece fresh ginger, peeled and grated Kosher salt and freshly ground pepper 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon turmeric 1 teaspoon ground mustard 3 tablespoons all-purpose flour 6 cups chicken stock 4 cups shredded Poached Chicken Breasts, recipe follows 1 cup plain Greek yogurt 1/4 cup fresh cilantro leaves, plus a few more for garnish 1/4 cup fresh mint leaves 1/4 teaspoon ground cardamom 2 limes 1 1/2 cups basmati rice Plain or regular naan bread Melted butter, for brushing 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat) 1 tablespoon whole black peppercorns 8 cloves garlic, smashed 4 large bay leaves 4 carrots, coarsely chopped 4 stalks celery, coarsely chopped 2 lemons, sliced 2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string Kosher salt Instructions: Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil. Add the garlic, onions, 1 apple and the ginger and season with salt and pepper. Cook until tender, 7 to 8 minutes. Add the coriander, cumin, turmeric and ground mustard and cook, stirring, until fragrant. Add the flour and cook, stirring, for 1 minute. Add the stock and simmer until thickened to the consistency of a light sauce, about 20 minutes. Stir in the chicken. Put the remaining apple in a food processor with the yogurt, cilantro and mint. Pulse to combine. Add the cardamom and the juice of 1 lime and season with salt and pepper. Whizz to combine. Refrigerate until ready to serve. To serve, prepare the rice according to the package directions. Cut the remaining lime into wedges. Heat a griddle or grill pan over medium-high heat and splash some water on it, then grill the naan and brush with melted butter. Ladle the mulligatawny into shallow bowls and top with the rice and a dollop of raita. Serve the naan and lime wedges on the side. Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63631,"Caramel Apple Crumble 1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the dish 2 cups old-fashioned oats 1 cup all-purpose flour 1/2 cup packed light brown sugar 1 tablespoon ground cinnamon 1 tablespoon pure vanilla extract Pinch of kosher salt 4 Granny Smith apples, peeled and chopped into small pieces 1/4 cup granulated sugar 1 1/2 teaspoons ground cinnamon 50 chewy caramels, unwrapped 1 cup heavy cream 1 cup all-purpose flour 3/4 cup coarsely chopped macadamia nuts 1/2 cup packed light brown sugar 1 stick unsalted butter, melted 1/2 teaspoon ground cinnamon Pinch of kosher salt Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Make the crust: Mix the melted butter, oats, flour, brown sugar, cinnamon, vanilla and salt in a large bowl until combined. Press the mixture evenly into the bottom of the prepared baking dish. Bake until the edges start browning, 18 to 20 minutes. Transfer to a rack to cool while you prepare the other layers. Make the filling: Combine the apples, granulated sugar and cinnamon in a large bowl. Combine the caramels and heavy cream in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Add the apple mixture to the caramel mixture and gently stir to coat. Pour evenly on top of the crust. Make the streusel: Combine the flour, macadamia nuts, brown sugar, melted butter, cinnamon and salt in a large bowl. Squeeze small handfuls of the mixture and scatter over the filling. Bake until the caramel is bubbling and the streusel starts browning, 30 to 35 minutes. Transfer to a rack and let cool at least 1 hour. Serve with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63632,"Sweet and Salty Chocolate Granola 5 cups old-fashioned rolled oats 1 cup olive oil
1 cup pure maple syrup
1 teaspoon kosher salt
1 cup raw almonds
1 cup raw walnut halves
1 cup bittersweet chocolate chunks, such as Scharffenberger 70%
Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper and set aside. In a large bowl, mix together the oats, oil, syrup and salt. Toss well to coat evenly. Spread the mixture on the prepared baking sheet and bake for 30 minutes, stirring halfway through. Remove the baking sheet and stir in the almonds and walnuts. Bake, stirring halfway through to brown evenly, an additional 25 to 30 minutes. Let cool completely, then stir in the chocolate chunks. The granola will keep in an airtight container for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63633,"Grilled Chicken with Green Beans and Buttermilk Dressing 1/2 cup buttermilk 1/4 cup low-fat mayonnaise 2 tablespoons chopped chives 2 tablespoons chopped parsley 1 small clove garlic, finely chopped Finely grated zest and juice of 1/2 lemon (about 1 teaspoon zest and 1 tablespoon juice) Kosher salt and freshly ground black pepper 8 ounces green beans, trimmed 1 tablespoon extra-virgin olive oil, for plus more for brushing Kosher salt and freshly ground black pepper 2 small red onions, cut into thick rings 4 boneless skinless chicken breast halves (about 2 pounds), butterflied and separated to make 8 thin cutlets 2 lemons, 1 halved and 1 quartered Instructions: For the buttermilk dressing: Whisk together the buttermilk, mayonnaise, chives, parsley, garlic, lemon zest and juice and 1 tablespoon water in a medium bowl. Season with salt and pepper and set aside. For the grilled chicken and beans: Preheat a grill or grill pan (over 2 burners) to medium-high heat. Make a double thickness of aluminum foil about 18 inches square. Toss the green beans with the olive oil and salt and pepper to taste and spread on one half of the foil. Fold the foil to seal the green beans in a rectangular package, leaving a little dome at the top. Put the green bean package on the grill and grill until tender, about 18 minutes. Remove from the grill and let the beans steam in the package until ready to serve. Meanwhile, brush the onion rings with olive oil and season with salt and pepper. Grill on the other side of the grill until charred and tender, 8 to 10 minutes. Remove to a bowl when done. Sprinkle the chicken with salt and pepper, brush with olive oil and squeeze the 2 lemon halves over. Grill the chicken, turning once, until cooked through, about 3 minutes per side. During the last 2 minutes, add the lemon quarters to the grill just to char. To serve: Empty the green beans into the bowl with the onions and toss with 3 tablespoons of the dressing. Mound the vegetables on plates or a platter and top with the chicken. Drizzle with the remaining dressing and garnish with the grilled lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63634,"Summer Clam Stew with Pesto 2 pounds littleneck clams, scrubbed 1/4 cup extra-virgin olive oil 1 onion, diced 1 fennel bulb, diced, plus chopped fronds for topping Kosher salt and freshly ground pepper 1 cup boxed or canned chopped tomatoes 1/4 teaspoon red pepper flakes 1/2 pound green beans 2/3 cup small pasta shells 1 14-ounce can cannellini beans, undrained 1/4 cup pesto Instructions: Combine the clams and 1 cup water in a Dutch oven over medium-high heat. Cover and cook until they start to open, about 5 minutes. Use tongs or a slotted spoon to transfer the clams to a bowl; discard any unopened clams. Pour the clam juices into a liquid measuring cup (avoid the sediment from the bottom of the pot). Wipe out the pot. Cover the clams to keep warm. Add the olive oil to the pot and set over medium-high heat. Add the onion, diced fennel, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until mostly dry, about 2 minutes. Add enough water to the clam juices to equal 3 cups, then add the liquid to the pot, cover and bring to a boil. Meanwhile, trim the green beans and cut into 1-inch pieces. Add to the pot along with the pasta and cannellini beans and their liquid. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water, if needed; season with salt and pepper. Stir in the clams and heat through. Divide the soup among bowls. Top with chopped fennel fronds and the pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63635,"Susan Feniger's Kaya Toast 1 cup coconut milk 1 cup granulated sugar 8 pandan leaves, washed and tied into a knot 1/8 teaspoon kosher salt 3 eggs 3 egg yolks 2 slices dense white bread, such as pain de mie or pullman, toasted on 1 side 1 1/2 tablespoons shaved salted butter 1 soft boiled egg, peeled or 1 soft fried egg \sunny side up
1 teaspoon dark soy sauce Dash ground white pepper Instructions: In a small sauce pot, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes. Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves. In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut milk mixture to form a custard base. Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds). Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe. The jam will keep for 1 week, refrigerated. Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich. Halve the sandwich, and then cut each half into thirds to form 6 even wedges. To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice. Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63636,"Salzburger Nockerln Raspberry Jam, heated, recipe follows 7 ounces sugar 2 tablespoons tapioca flour, sifted 4 egg yolks 2 tablespoons orange liqueur (Recommended: Grand Marnier) 1 tablespoon orange zest, finely minced 1 tablespoon lemon zest, finely minced 8 egg whites 12 ounces fresh raspberries (about 2 baskets) 1/4 cup sugar 1/4 cup fresh orange juice 2 tablespoons fresh lemon juice Instructions: Preheat the oven to 400 degrees F. Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color. In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks. Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended. Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and Creme Anglaise. In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63637,"Vanilla Roasted Strawberries 4 tablespoons unsalted butter, melted 1 vanilla bean, split lengthwise 24 strawberries, tops cut off 2 tablespoons light brown sugar 2 tablespoons cherry or plain balsamic vinegar 3 tablespoons red wine 1 tablespoon cold unsalted butter, cut into small pieces A baking dish, about 9-inches square Instructions: Heat the oven to 400 degrees F. Pour the melted butter into the baking dish (or melt it right in the dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the pan. Place the strawberries (cut side down) in the pan. Sprinkle the berries with brown sugar and lay the vanilla pod over the berries. Bake until they are slumped and feel soft, about 10 to 12 minutes. Let cool 20 minutes, then remove the berries from the pan and pour the pan juices into a small skillet. Add the vinegar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. When ready to serve, place 6 strawberries on each serving plate. Drizzle the warm sauce over and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63638,"Chorizo Burger 1 pound 80/20 ground beef 8 ounces fresh chorizo, casings removed 8 ounces chipotles in adobo sauce 3 cups mayonnaise 1/2 ounce freshly squeezed lemon juice 1/2 ounce salt 4 avocados 1/2 cup freshly squeezed lemon juice 1/2 cup diced onion 1/2 cup diced tomato 1 ounce salt 1/2 ounce granulated garlic 2 diced jalape?os, no seeds 1 bunch diced fresh cilantro 4 slices pepper jack cheese 4 hamburger buns Lettuce and tomato, for topping burgers Instructions: For the patties: Mix the beef and chorizo in a bowl, then form into 4 patties and set aside. For the chipotle sauce: Blend the chipotles and place in a bowl. Fold the blended chipotles into the mayo, then add the lemon juice and salt. Set aside. For the guacamole sauce: Cut and peel the avocados and add to a bowl; add the lemon juice, onion, tomato, salt, garlic, jalape?os and cilantro. Mix well. Cook the patties to medium. Place one slice of cheese on each patty and melt. Add the chipotle sauce to both sides of each hamburger bun. Add the lettuce and tomatoes to each bun. Place a patty on each and top with a generous portion of guacamole. Enjoy! ","[Rioja, Tempranillo, Garnacha, Pinotage]" 63639,"Bacon-Tomato Linguine Kosher salt 12 ounces fresh linguine 6 slices bacon, cut into 1/2-inch pieces 3 cups cherry or grape tomatoes 1 shallot, thinly sliced 2 large eggs 1/3 cup grated parmesan or pecorino romano cheese, plus more for topping 1 teaspoon finely grated lemon zest Freshly ground pepper 1 cup fresh basil, torn Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet. Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside. Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63640,"Herbed Pea Dip 2 tablespoons extra-virgin olive oil 1 clove garlic, minced Sea salt 2 cups frozen peas, defrosted 1/4 cup chopped fresh dill 1/4 cup fresh mint leaves, chopped 2 teaspoons lemon juice Freshly ground black pepper Instructions: Warm 1 tablespoon of the oil in a skillet set over medium heat. Add the onions and cook until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Add the peas and cook for 1 minute. Remove from the heat and cool. Place the peas and onions in a food processor and add the dill, mint, lemon juice, the remaining 1 tablespoon oil and 1/4 cup water. Blend until smooth. Season with salt and pepper, then place in a bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63641,"Foccaccia 2 cups water 1 1/2 ounces salt 1 ounce yeast 3 1/2 cups flour 1 ounce cooking oil Toppings: rosemary, fresh tomato and basil, tomato sauce and cheese Instructions: Dissolve the yeast in warm water. Add to the other ingredients and mix well. Put in a lightly oiled bowl and loosely cover with plastic wrap. Set aside and let rest for about 45 minutes. Preheat oven to 375 degrees F. Remove dough from the bowl and roll out on a lightly floured surface. Spread into a 16 by 18-inch sheet pan and dock all over with the tines of a fork. Spread toppings. Bake for 25 to 35 minutes or until the bottom is nicely browned and the toppings have cooked. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 63642,"Roast \Wild Boar
10 pounds pork shoulder (weighs about 10 pounds) Salt and freshly ground black pepper 1/4 cup hot sauce 1/2 cup red wine vinegar 1/2 cup vegetable oil 4 habanero peppers 6 to 8 bay leaves Instructions: Heat oven to 350 degrees F. Cut pork into 3 to 4-inch thick slices and lay the slices on heavy duty aluminum foil supported by baking sheets. Rub salt and pepper into the meat. In a small bowl whisk together hot sauce, vinegar and vegetable oil, and brush onto surface of meat on both sides. Use plastic or latex gloves to handle habaneros and protect your eyes and nose from the \fumes.\ Slice the peppers and lay them and the bay leaves on top of the pork. Wrap the pork in foil, sealing all the seams. Roast slowly in oven until fork tender, about 2 hours, or over an open fire. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 63643,"Ricotta Cheesecake 2 pounds ricotta cheese 2/3 cup sugar 6 large eggs 1/4 cup plus 1 tablespoon all-purpose flour 1 tablespoon orange zest 1 teaspoon orange-flavored liqueur, such as Grand Mariner 1 teaspoon vanilla pulp 1/8 teaspoon salt Pinch ground cinnamon Instructions: Preheat the oven to 300 degrees F. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes. Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced" 63644,"Instant Pot Beef Curry 5 tablespoons unsalted butter, at room temperature 3 tablespoons all-purpose flour 1 tablespoon curry powder 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon garam masala 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper 1/4 teaspoon white pepper Kosher salt and freshly ground black pepper 2 pounds boneless beef chuck roast, trimmed and cut into 3/4-inch cubes 1 tablespoon vegetable oil, plus more if needed 1/2 large onion, chopped 1/2 Fuji apple, peeled and grated 1 tablespoon tomato paste 1 teaspoon honey 1 1/2 cups low-sodium beef broth 1/2 teaspoon Worcestershire sauce 3/4 pound Yukon gold potatoes, peeled and cut into 3/4-inch pieces 3/4 pound carrots, peeled and cut into 3/4-inch pieces Cooked white rice, for serving Fukujinzuke (pickled red daikon), for serving Instructions: Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside. Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot? and set to high saute (see Cook\u2019s Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed. Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
Follow the manufacturer\u2019s guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer\u2019s guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
Set the Instant Pot? to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63645,"Pineapple-Jalapeno Pickle Relish 1 cup sweet relish 1 cup finely chopped pineapple
1/2 cup finely chopped pickled jalapenos
1 tablespoon lemon juice
Instructions: Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63646,"Fiddlehead Ferns and Angel Hair Pasta 1 pound fiddlehead ferns 1 pound angel hair pasta 3 tablespoons olive oil 2 green onions, thinly sliced 1 teaspoon red pepper flakes 1 tablespoon truffle oil Salt and freshly ground pepper Grated Parmesan, for garnish Essence, recipe follows, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately). Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente. Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese. Sprinkle with Essence and serve. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 63647,"Baked Curry Tofu 1/4 cup ketchup 1 tablespoon unsalted butter, melted 1 tablespoon maple syrup 1/2 teaspoon curry powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 block extra-firm tofu, well-drained and cut into 1-inch cubes Kosher salt and freshly ground black pepper Serving suggestions: cooked brown rice, steamed broccoli and cubed mango Instructions: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper. Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 63648,"Tricolore Pasta Salad 1/4 cup apple cider vinegar 2/3 cup extra-virgin olive oil
1 teaspoon kosher salt
One 12-ounce box tricolor fusilli pasta 3 cups baby arugula, chopped
1/2 cup basil leaves, chopped
1 cup cherry tomatoes, quartered
1/4 cup peppadew peppers, chopped
8 slices (about 4 ounces) provolone cheese, diced
1/2 teaspoon kosher salt
Instructions: For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside. For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes. Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 63649,"Quick-Pickled Watermelon 1 1/2 cups rice wine vinegar 1/4 cup palm sugar 2 tablespoons fish sauce 2 dried Thai bird chiles 8 ounces watermelon flesh, cut into 1-inch cubes Serving suggestions: cheeses, meats, crackers and dried fruit Instructions: Add the rice wine vinegar, palm sugar, fish sauce and dried chiles to a saucepan and bring to a boil. Place the watermelon into a bowl over an ice bath. Once the liquid comes to a boil, pour over the watermelon and stir to combine until the mixture has cooled. Add to a platter of cheeses, meats, crackers, dried fruit, etc. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 63650,"Tangy Southern Pulled Pork Sliders 1/4 cup smoked Spanish paprika 1/4 cup packed dark brown sugar 1 tablespoon garlic powder 1 tablespoon dry mustard powder 1 tablespoon onion powder Kosher salt One 5- to 7-pound bone-in pork shoulder 1 cup apple cider vinegar 12 mini potato buns Coleslaw, for serving Instructions: Set an oven rack in the lowest position and preheat the oven to 300F. Combine the paprika, brown sugar, garlic powder, mustard powder, onion powder and 2 tablespoons salt in a small bowl. Evenly rub half the spice mixture over the pork in a large bowl. Set the remaining spice mixture aside. Place the pork skin-side up in a large Food Network 5.5-qt Enameled Cast-Iron Dutch Oven or roasting pan. Roast, covered, until the meat is falling apart and easily pulls away from the bone, 4 to 5 hours. Let the pork rest, covered, for 30 minutes. Shred the pork using 2 forks and mix with the juices in the bottom of the pot. Bring the cider vinegar to a simmer in a small pot over medium heat and add the reserved spice mixture. Simmer until the sugar is dissolved, about 1 minute, then pour over the pork. Mix well to combine. Serve the warm pulled pork on the buns with the coleslaw. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63651,"Red Eyelet Cocktail 1 part passionfruit liqueur (recommended: Alize Red Passion) 1 part cranberry juice cocktail 1/4 part juice reserved from canned lychee fruit, optional Champagne Fresh cranberries, for garnish Instructions: Chill all ingredients. Pour Alize, cranberry and lychee juice into Champagne glass to fill halfway. Top with Champagne. Garnish with whole cranberries skewered on a toothpick. ",[Champagne] 63652,"Grilled Peppers, Leeks and Portobello Mushrooms 1 red bell pepper, cored, seeded, and quartered 1 yellow bell pepper, cored, seeded, and quartered 2 medium leeks, trimmed, halved lengthwise, and cleaned 2 portobello mushroom caps, stemmed and gills removed Kosher salt and freshly ground black pepper, as needed 1/4 cup extra-virgin olive oil 2 cloves garlic, minced Instructions: Build a charcoal fire or preheat gas grill. Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic. Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 63653,"Sweet Potato Pie 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon fine salt 1/4 cup non-hydrogenated shortening 8 tablespoons cold unsalted butter, diced (1 stick) 1 large egg yolk 1 tablespoon cider or white wine vinegar 3 sweet medium potatoes (about 1 1/2 pounds), roasted fork tender 4 tablespoons unsalted butter 2 large eggs 1/2 cup heavy cream 1/2 cup light brown sugar 1/4 cup light corn syrup 1 tablespoon pure vanilla extract 1/2 teaspoon finely grated orange zest 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger Pinch ground cloves 1 cup whipping cream 1 tablespoon whiskey, rye or bourbon Candied Pecans, homemade or store bought (see recipe below) 1 large egg white 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1 cup whole pecans Instructions:

1. For dough: Pulse to combine flour, sugar, and salt in a food processor fitted with a metal blade. Add shortening and pulse 10 times. Add butter and pulse until mixture resembles coarse meal. Beat egg yolk and vinegar together, add and pulse 3 to 4 times. Remove and gather dough together-if needed sprinkle up to one tablespoon of ice water over dough to bring together. Shape dough into disk and wrap in plastic. Refrigerate 1 hour or up to 2 days.
2. For filling: Peel sweet potatoes and mash lightly with a fork. Transfer to food processor with butter and process until smooth. Add remaining ingredients, pulse to combine, and set aside.
3. Roll dough into a 12-inch circle on a floured work surface. Fit into a 9-inch pie pan and trim leaving a 1/2 inch overhang. Fold edges and crimp. Prick dough all over and refrigerate for 20 minutes or up to 1 day.
4. Preheat oven to 425F. Line crust with parchment paper, add pie weights, and place on a baking sheet. Bake until set and brown at edges, about 25 minutes. Remove paper and weights. Reduce oven temperature to 375F. and continue to bake until crust begins to brown on bottom, about 10 to 12 minutes more. Pour filling into warm crust and bake until set, about 20 minutes. Remove from oven and cool on rack Heat oven to 350 degrees F. Lightly beat egg white until frothy. Whisk in sugar and cinnamon. Toss in pecans and evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool. Heat oven to 350 degrees F. Lightly beat egg white until frothy. Whisk in sugar and cinnamon. Toss in pecans and evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63654,"Chili-Rubbed Steak Tacos 1 tablespoon chili powder 2 cloves garlic, minced 1/4 teaspoon ground cinnamon 1/4 teaspoon salt A pinch cayenne pepper 1 1/4 pound top sirloin steaks cut 1-inch thick 12 small corn tortillas (5 to 6 inches in diameter) 3 cups shredded red cabbage 1/2 cup chopped cilantro leaves 1 lime, cut into wedges 2 cups Avocado Lime Salsa, recipe follows 1 large cucumber peeled, seeded and cut into chunks (about 2 cups) 2 avocados, cut into chunks 1/2 red onion, diced 2 limes, juiced (about 1/4 cup) Salt 1/4 cup chopped cilantro leaves 2 jalapeno chiles, chopped, plus more to taste Instructions: In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks. Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices. Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table. Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 63655,"Sauteed Steak with Mustard Cream Sauce 2 steaks, 1 to 1 1/2 pounds each 2 tablespoons canola oil Salt and pepper 8 tablespoons Cognac 8 tablespoons heavy cream 4 tablespoons Dijon mustard Instructions: Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak. ","[Bordeaux Blend, Cabernet Sauvignon, Malbec, Pinot Noir]" 63656,"Craggy Chocolate Cake 7 ounces/200 g 70 percent chocolate, chopped 7 ounces/200 g butter, softened 4 eggs, separated 1 cup/200 g sugar Serving suggestion: Sweetened or flavored whipped cream. Instructions: Heat the oven to 375 degrees F. Line with parchment, grease, and flour an 8-inch/22 cm springform pan. Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth. In a separate bowl, beat the yolks with 1/2-cup sugar until thick, pale, and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2-cup sugar and beat to a stiff meringue. Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Pour the batter into the prepared pan and bake 50 minutes. Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, appealingly. Serve with a drift of slightly sweetened whipped cream, flavored with vanilla, rum, or orange flower water. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 63657,"The Coffee Burger 2 pounds ground beef 6 slices American cheese Salt Pepper 2 hamburger buns Instructions: Split ground beef in half making two (1-pound) patties. Place both patties on grill and cook through. Season with salt and pepper, to taste. Add cheese during last 5 minutes of cooking. Place finished burgers on a regular sized bun. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 63658,"Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging 1 1/2 teaspoons salt 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl 8 ounces buffalo mozzarella, thinly sliced Tomato-Red Pepper Sauce, recipe follows 12 ounces goat cheese, thinly sliced 2 tablespoons chopped fresh basil leaves Red Chili Oil, recipe follows 2 tablespoons olive oil 1 large Spanish onion, coarsely chopped 3 cloves garlic, chopped 2 roasted red peppers, peeled, seeded and chopped 2 cups canned plum tomatoes, with juice, pureed Salt and pepper 1/2 cup extra-virgin olive oil 1 teaspoon red chili flakes 1/2 teaspoon salt Instructions: Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
   Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
   Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve. Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly. In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 63659,"Gingerbread Men 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 1 tablespoon vegetable shortening 2/3 cup packed light brown sugar 3/4 cup molasses 1 large egg Royal icing, for decorating Instructions: Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly. Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 2 hours. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes. Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63660,"Benne Wafers 1/2 cup white sesame seeds (see Cook\u2019s Note) 1 1/4 cups packed light brown sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1 large egg 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. To toast the sesame seeds, spread them in a rimmed baking sheet in a single layer and bake until golden brown, 8 to 10 minutes. Set aside to cool and leave the oven on.
Meanwhile, place the brown sugar and butter in a large bowl. Beat with a mixer or a stand mixer fitted with the whisk attachment on medium speed until light and fluffy, scraping the sides of the bowl as needed, 3 to 5 minutes. Add the egg and vanilla and beat until combined. Add the flour, baking powder, and salt and beat on low speed until thoroughly combined. The dough will be wet and sticky. Fold in the toasted sesame seeds with a rubber spatula.
Using a teaspoon, scoop and drop balls of the dough onto the baking sheets, spacing them 2 inches apart. (They will spread a lot.) You should end up with about 24 balls per sheet. Bake until the edges of the wafers are golden brown, 8 to 10 minutes. Let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63661,"Pork Loin Sandwich 3/4 cup kosher salt
1/2 cup sugar
2 teaspoons whole black peppercorns
3 lemons, halved One 2 1/2- to 3-pound boneless pork loin, tied with butcher twine
1 tablespoon vegetable oil
3 yellow onions, sliced 1/3-inch thick
Butter, for toasting 4 pretzel hot dog buns, split 1/4 cup yellow mustard, plus more for spreading Pickled Fresno Peppers, recipe follows 3/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 bay leaf
1 clove garlic, crushed
4 ounces Fresno peppers, sliced 1/4-inch thick
Instructions: In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours. Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting. For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing. Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63662,"Whole-Grain Pumpkin Scones Cooking spray 1/2 cup pure pumpkin puree 3 tablespoons buttermilk 1 large egg yolk 1/2 cup old-fashioned rolled oats 1 1/2 cups whole-wheat pastry flour 1/2 cup packed light brown sugar 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon baking soda Kosher salt 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes 1/4 cup dried cranberries or dried cherries 1 teaspoon turbinado sugar Instructions: Preheat the oven to 400 degrees F. Line a 9-inch square cake pan with parchment and coat lightly with cooking spray. Whisk together the pumpkin, buttermilk and egg yolk in a small bowl until smooth; set aside. Grind the oats in a food processor until they form a coarse meal. Add the flour, brown sugar, baking powder, pumpkin pie spice, baking soda and 1/2 teaspoon salt and pulse until combined. Add the butter and pulse until the mixture looks like fine meal. Add the cranberries and pulse once. Add the pumpkin mixture and pulse until the oat mixture is just moistened, 3 or 4 pulses. Turn the dough out of the processor bowl and gently knead until combined but not overworked. Gently press the dough into the prepared cake pan so it is about 7 inches across and 3/4 inch thick (it won't go all the way to the edges). Sprinkle the top with the turbinado sugar. Bake until the top begins to crack and is golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pan for 10 minutes, then tip out onto a cutting board and slice into 8 scones. Transfer the scones to a cooling rack and let cool for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63663,"Orange Guacamole 1 avocado Juice of 1 lemon 1/2 red onion,chopped 1 clove garlic, minced 1 small tomato, diced and seeded 1 orange, peeled, sectioned and chopped Salt Cayenne pepper Chips, for serving Instructions: Halve avocado and remove pit. Scoop flesh into a bowl and mash together with lemon juice. Add onion, garlic, tomato and orange. Season with salt and cayenne pepper. Serve with chips. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 63664,"Rack of Lamb with Pimenton, Garlic and Olive Oil CCMI1 rack of lamb (about 2 pounds) 1/4 cup extra-virgin olive oil 2 cloves garlic 1 tablespoon pimenton (smoked paprika) Salt and freshly ground black pepper 1 medium slice rye bread, broken into pieces Instructions: Heat the oven to 450 degrees F. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp. Put the oil, garlic, paprika, and a sprinkle of salt and pepper in a food processor and puree; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees F or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove the lamb and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 63665,"Herb Vinaigrette 1/4 cup freshly squeezed lemon juice (from about 2 lemons) 2 tablespoons chopped fresh herbs 1 tablespoon honey Kosher salt and freshly ground black pepper 3/4 cup extra-virgin olive oil Instructions: Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63666,"Teriyaki Chicken Thighs 1/4 cup low-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons dry sherry 2 tablespoons rice vinegar 2 garlic cloves, crushed with a garlic press or minced 1 teaspoon finely grated fresh ginger 1/4 teaspoon red pepper flakes 2 pounds skinless chicken thighs 2 teaspoons sesame seeds Instructions: Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours. Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 63667,"Zucchini Chips with Tzatziki Sauce 1 large egg 1 cup all-purpose flour
1 1/2 teaspoons garlic powder
Vegetable oil, for frying 2 medium zucchini Flaked sea salt, for sprinkling Tzatziki, recipe follows Lemon wedges, for serving 1/2 cup plain Greek yogurt 2 tablespoons seeded, diced cucumbers 1 teaspoon minced fresh mint 1 teaspoon red wine vinegar
Pinch kosher salt
1 clove garlic, minced
Instructions: In a medium bowl, beat the egg. In a shallow baking dish or pie plate, combine the flour and garlic powder. Heat about 1 inch vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 375 degrees F. Using a mandolin or carefully with a knife, slice the zucchini into 1/8-inch rounds. Add a handful of the zucchini rounds to the bowl with the egg and toss to coat. Remove, allowing the excess egg to drain off. Dredge in the flour, shaking off the excess. Place in a single layer on a baking sheet. Repeat with the remaining zucchini rounds. Fry the breaded zucchini in batches until golden brown, 2 to 3 minutes. Drain on paper towels. Sprinkle with flaked sea salt while hot. Serve with Tzatziki and lemon wedges. In a medium bowl, stir together the yogurt, cucumbers, mint, red wine vinegar, salt and garlic. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63668,"Neapolitan Dessert Tacos 2/3 cup all-purpose flour 6 tablespoons granulated sugar
2 tablespoons Dutch-process cocoa powder 2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup (4 tablespoons) unsalted butter, melted
1/4 cup whole milk
1 large egg
Nonstick cooking spray, for the pizzelle maker 2 1/2 cups chopped fresh strawberries (about 14 ounces) 2 tablespoons granulated sugar
1 1/2 tablespoons chopped fresh mint
7 1/2 cups vanilla ice cream, softened
Instructions: For the pizzelles: Preheat a pizzelle maker according to the manufacturer\u2019s instructions. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk together the melted butter, milk and egg in a small bowl; add to the flour mixture and whisk until blended and smooth. Coat the pizzelle maker with cooking spray. Spoon 1 tablespoon batter into the hot pizzelle maker; cook until set and slightly darker in color, 45 to 50 seconds. Use a small offset spatula to remove the pizzelles, and immediately drape the pizzelles over the handle of a wooden spoon (3/4 inch to 1 inch in diameter) to form a taco shape; let stand until completely cool, about 3 minutes. Transfer to a wire rack and repeat with remaining batter. For the tacos: Combine the strawberries, sugar and mint in a medium bowl; let stand about 10 minutes, stirring occasionally to dissolve the sugar. Spoon 3 small scoops vanilla ice cream (about 2 tablespoons per scoop) into each pizzelle taco; top each with about 1 1/2 tablespoons of the strawberry mixture. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 63669,"Sweet Crepes 3/4 cup all-purpose flour 1 teaspoons salt 1 cup milk (preferably whole) 2 eggs 2 tablespoons sugar 1 tablespoon melted butter, plus more for cooking crepes 1/2 teaspoon vanilla extract Jam Honey Sugar Chocolate hazelnut spread (recommended: Nutella) Peanut butter Sliced bananas Instructions: Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour. Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface. Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter. Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry. ","[Burgundy, Moscato, Riesling, Prosecco]" 63670,"Pluot Clafoutis Nonstick cooking spray, for the muffin tin 1 pound fresh pluots, pitted and diced
2 tablespoons unsalted butter, melted
3 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup half-and-half
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
Confectioners' sugar, for dusting
Finely grated lime zest, for garnish
Instructions: Preheat the oven to 350 degrees F. Spray down a 24-cup mini muffin tin with cooking spray. Add a single piece of pluot to each of the 24 cups in the tin. Combine the melted butter, eggs, granulated sugar, vanilla, half-and-half, flour and salt in a bowl and whisk until smooth. Transfer the batter to a spouted measuring cup and, working from the center of the tin outward, fill the cups to just below the brim. Bake until the clafoutis are beginning to brown, 25 to 30 minutes. They will puff above the cups but deflate once cooled. Allow to cool, then pop them out, dust with confectioners' sugar and sprinkle with lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63671,"New England Clam Chowder 10 cherrystone or quahog clams 2 cups water 4 ounces chopped onions 2 ounces chopped celery 1 pinch dried thyme 4 bay leaves divided 2 whole black peppercorns 6 ounces apple-wood smoked bacon, cut into small pieces 2 large Spanish onions, medium diced 1 tablespoon dried thyme 1 teaspoon crushed red pepper flakes 4 ounces unsalted butter 3 Yukon gold potatoes, washed and medium diced 2 cups heavy cream Salt and freshly ground black pepper 2 tablespoons freshly chopped parsley leaves Oyster crackers, for garnish Instructions: Wash the clams several times in cold water. Make sure all of the clams are closed. Discard any clams that remain open after you tap on the shell. In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns. Add the clams, cover and steam until all of the clams open. Remove the clams from the liquid and remove them from the shells. Chop the clams into small pieces and set aside. Strain the juice through a fine strainer and reserve. Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy. Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter. Cook until the onions are translucent. Add the potatoes and the reserved clam juice. Cook until potatoes are tender. Add the heavy cream and chopped clams and simmer for approximately 5 minutes. Lightly season with salt and pepper, to taste, and stir in the chopped parsley. Serve in bowls with oyster crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63672,"Turkey Re-Hash 8 ounces breakfast sausage 1/2 onion, chopped 1/2 jalapeno, minced 1/2 cup red peppers, chopped 1 1/2 cups red bliss potatoes, cubed and cooked 1 1/2 cups cooked black beans 2 cups \Good Eats\ Corn Bread Pudding, cubed, recipe above 1 to 2 cups cooked turkey, cubed Dash cayenne pepper Salt and pepper, to taste Instructions: Add the sausage to a heavy skillet over medium high heat and cook until the sausage begins to render some of its fat, about 2 to 3 minutes. Add the onions, jalapeno and peppers to the sausage and cook until soft and translucent. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned lightly. Add the black beans, pudding, and turkey and stir occasionally. Cook until the hash is thoroughly heated. Season with cayenne, salt, and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 63673,"Pinto Bean Hummus with Chicken Chicharrones 1/2 cup roasted garlic 1/2 cup roasted, peeled and diced poblano peppers (see Cook's Note) 1/2 cup tahini
1/4 cup lemon juice
Three 15-ounce cans pinto beans, well drained Kosher salt and black pepper
1 cup olive oil
2 pounds chicken skin (see Cook's Note) 2 cups vegetable oil
Kosher salt Instructions: For the hummus: Combine the garlic, peppers, tahini, lemon juice, pinto beans, 3/4 tablespoon salt and 1 teaspoon pepper in a food processor. Turn the machine on and drizzle in the olive oil through the feed tube. Puree until very smooth. For the chicken chicharrones: Preheat the oven to 350 degrees F. Lay the chicken skin out flat in a single layer on a baking sheet. Bake until slightly crispy and most of the fat has rendered, 20 minutes. Heat the oil to 325 degrees F in a deep, heavy pot or cast-iron skillet (see Cook's Note). Place a few skins at a time into the hot oil and fry until golden brown and crispy, about 4 minutes per side. Using tongs, transfer the skin to a paper towel-lined baking sheet. Season with salt while hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 63674,"Spicy Thai Green Papaya Salad 1/2 cup fresh lime juice 3 tablespoons plus 1 teaspoon Thai fish sauce 1/4 cup minced shallot 3 Thai bird chiles or Serrano chiles, seeded and finely chopped 3 tablespoons coconut-palm sugar or golden cane sugar 1 1/2 teaspoons minced garlic 2 medium-large green papayas, peeled, seeds removed, and shredded or julienned (2 to 2 1/2 pounds) 2 carrots, peeled and shredded or julienned 2 tablespoons chiffonade fresh mint leaves 1 tablespoon chopped fresh cilantro leaves, plus 1/3 cup leaves, for garnish 1/2 cup finely chopped peanuts, for garnish Instructions: In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend. In a medium non-reactive mixing or salad bowl, combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Garnish with the cilantro leaves and chopped peanuts. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 63675,"Strawn's Eat Shop's Strawberry Icebox Pie 1 1/2 cups all-purpose flour, plus more for dusting Pinch of salt 1/2 cup cold vegetable shortening 3 tablespoons ice water 2 large eggs 1/2 cup plus 3 tablespoons granulated sugar 3 tablespoons cornstarch 3/4 cup whole milk
1 tablespoon unsalted butter, melted
1 drop red gel food coloring 2 cups sliced strawberries
Confectioners' sugar, for dusting 2 cups cold heavy cream 1/4 cup confectioners' sugar 1 teaspoon pure vanilla extract
1 strawberry half, for topping Instructions: Make the crust: Pulse the flour and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse cornmeal. Add the ice water, then continue to pulse until the mixture becomes a shaggy dough. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes. Roll out the dough on a lightly floured surface into an 11-inch round (about 1/8 inch thick), then fit into a 9-inch pie dish. Trim away any excess dough, crimp the edges and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the bottom of the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just starting to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
Meanwhile, make the glaze: Whisk the eggs with the granulated sugar in a medium bowl until smooth. In a separate bowl, whisk the cornstarch with 2 tablespoons milk until smooth, then whisk into the egg mixture. Warm the remaining 1/2 cup plus 2 tablespoons milk and the melted butter in a medium saucepan over medium-high heat until steaming, 2 minutes. Slowly whisk the warm milk mixture into the egg mixture, whisking constantly, then return the entire mixture to the saucepan. Reduce the heat to medium and cook, whisking constantly, until thickened, about 4 minutes. Whisk in the red food coloring.
Spoon the glaze into the pie crust and spread over the bottom and up the sides. Cover with plastic wrap and refrigerate until set, 2 hours.
Spread the berries in the glazed crust. Dust with confectioners' sugar. Make the topping: Beat the heavy cream, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the strawberry half. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63676,"Spicy Barbequed Beef Sandwiches 1 (2 1/2 to 3-pound) beef chuck pot roast, or other cut suitable for roasting 1 tablespoon garlic powder Salt Freshly ground black pepper 1 tablespoon all-purpose flour 1 cup barbecue sauce, divided 2 tablespoons hot sauce, divided 12 Kaiser rolls or crusty Italian rolls, sliced Instructions: To cook en papillote (on the grill, enclosed in foil), preheat grill to medium-high heat. Rinse beef to remove any unwanted smells, pat dry with paper toweling and season with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the top center through which to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill bagged beef directly on grill for about 30 minutes per pound. Ideally this should be cooked until fork tender, so that you can pull it apart with a fork. Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls. Spoon a bit of the extra sauce over the meat. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 63677,"Chicken Cutlets \Saltimbocca\ with Prosciutto and Sage Four 6-ounce boneless chicken breast halves, sliced in half, pounded very thin Kosher salt 4 large eggs, lightly beaten 3 cups panko breadcrumbs 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed 4 slices prosciutto 12 fresh sage leaves, stemmed 2 large cloves garlic, grated 1 tablespoon red wine vinegar Juice from 1 lemon Instructions: Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes. Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl. Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack. Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets. Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 63678,"Chicken, Rice and Mushroom Soup with Lime 3 cups white chicken stock, or 1 1/2 cups frozen concentrated plus 1 1/2 cups water 3/4 cup cooked white or brown rice 1/2 cup shredded cooked chicken Salt and pepper to taste 10 white mushrooms, wiped clean, trimmed, and sliced thin 3 scallions, sliced thin 1 egg yolk Juice of 1 lime Minced fresh herbs, whatever you have around 4 cups brown chicken stock, or 2 cups frozen concentrated and 2 cups water Salt and pepper to taste 1/2 cup frozen corn kernels, or fresh, cut off 1 cob 1/2 small red onion, peeled and minced 1/2 cup shredded chicken Juice of 1 lime 1 medium ripe avocado, peeled and sliced 2 Roma tomatoes, cored and cut into chunks 2 tablespoons whole cilantro leaves 10 tortilla chips Instructions: Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add sliced mushrooms and simmer 3 minutes. Add scallions and simmer 1 minute. Whisk together egg yolk and lime juice in small bowl. Ladle some hot soup into bowl containing egg yolk mixture while whisking constantly. Stir this tempered egg mixture into pot and simmer 1 more minute until soup thickens. Serve immediately. Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt & pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 63679,"Quinoa and Salmon Croquettes 1 1/2 pounds center-cut salmon filet, skin-on 1 cup cooked quinoa 1 large egg, beaten
1/4 cup chopped green onion, green part only
2 tablespoons flour
Zest of 1 lemon
1 teaspoon urfa pepper, plus more for garnish (see Cook's Note) 1 teaspoon salt
2 tablespoons coconut oil Lemon wedges, for serving Instructions: Drain the applewood chips and scatter them in the bottom of a foil-lined roasting pan. Heat the pan over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, about 12 minutes. Remove the salmon from the smoker and let it to cool to room temperature. Preheat the oven to 350 degrees F. Remove and discard the salmon skin, then flake the salmon into a large bowl. Add the quinoa, egg, green onion, flour, lemon zest, urfa pepper and salt. Mix until well combined. Form the mixture into six straight-sided patties about 1 inch tall and 2 1/2 inches wide. Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties on both sides until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set over a baking sheet and bake until cooked through, 12 to 15 minutes. Sprinkle the croquettes with a little more urfa pepper. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63680,"Prosciutto Wrapped Rosemary Chicken Thighs 1/4 cup extra-virgin olive oil, plus more for drizzling 2 large cloves garlic, peeled and very thinly sliced 1 package or bundle fresh rosemary 8 pieces good quality boneless, skinless chicken thighs, trimmed of fat Salt and freshly ground black pepper 8 thin slices prosciutto di Parma 2 lemons, cut into thin wedges Drizzle balsamic vinegar Instructions: Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat. Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic. Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces. Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally. Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63681,"Lobster Ravioli with Crabmeat Cream Sauce 2 ounces unsalted butter 1 clove garlic, chopped 1 tablespoon chopped shallots 16 ounces cooked lobster meat 4 ounces cooked snow crabmeat 2 ounces Cognac 2 ounces ricotta Salt Pepper 1 tablespoon chopped chives Pasta Dough, recipe follows Egg white, slightly beaten 2 ounces unsalted butter 1 tablespoon chopped shallots 4 ounces whole chunk Maryland crabmeat 2 ounces Cognac 5 ounces tomato sauce 10 ounces heavy cream Salt 8 ounces durum flour 8 ounces semolina 1 egg Water, as needed Pinch salt Instructions: For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper. Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente. For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives. Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 63682,"Texas Oven-Roasted Beef Brisket 2 tablespoons chili powder 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground black pepper 1 tablespoon sugar 2 teaspoons dry mustard 1 bay leaf, crushed 4 pounds beef brisket, trimmed 1 1/2 cups beef stock Instructions: Preheat the oven to 350 degrees F. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Trim the fat and slice meat thinly across the grain. Top with juice from the pan. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 63683,"Not Your Mama's Green Bean Casserole 6 tablespoons butter 2 shallots, finely chopped (about 3 tablespoons) 8 ounces portobello mushrooms, sliced 8 ounces white mushrooms, sliced 2 sprigs fresh thyme 1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage 3 tablespoons all-purpose flour 3/4 cup sherry 3/4 cup heavy cream 2 pounds fresh green beans, trimmed Frizzled leeks, recipe follows Vegetable oil, for deep frying 1 leek Superfine flour, for dredging (recommended: Wondra Flour) Salt and freshly ground black pepper Instructions: Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.) Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter. Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks. Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough. Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips. Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63684,"Jalapeno-Cheddar Johnny Cakes 1 cup corn meal 1 teaspoon baking soda 1 teaspoon salt 2 whole eggs 1 cup milk 2 tablespoons melted butter 2 tablespoons finely chopped, seeded jalapeno pepper 1/4 cup grated cheddar cheese Instructions: Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking. When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 63685,"Sake Salmon and Rice 1 teaspoon English mustard, or wasabi paste* 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon garlic or chili oil 1 tablespoon sake 2 salmon fillets 1 cup basmati rice 2 cardamom pods 1/4 cup sake 1 tablespoon soy sauce 1/2 teaspoon fish sauce or brown rice vinegar 1 teaspoon Worcestershire sauce 1 teaspoon English mustard, or wasabi paste 1 to 2 tablespoons chopped fresh cilantro, to garnish Instructions: In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets. Leave to marinate for about 20 minutes. Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and chuck them in too, and put double the volume of water as you have rice. Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes. Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side. Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers. Bring the sake to a boil in a tiny little saucepan, like one you might melt butter in, to let the alcohol taste evaporate. Take the pan off the heat and add the other sauce ingredients. Unwrap the salmon fillets, removing them to a wooden board for carving as you do so. Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices. Lay the carved salmon on top of the rice and spoon over the sauce, letting it gloss the fish and drip here and there over the rice. Scatter the cilantro on top. ","[Sak, Pinot Grigio, Sauvignon Blanc, Chianti]" 63686,"Salami Roll-Ups One 8-ounce package cream cheese, softened 2 tablespoons finely chopped fresh chives
1 small jar pimentos, patted dry 20 thin slices salami
Instructions: Mix together the cream cheese and chives in a bowl. Cut the pimentos into small pieces. Spread a thin layer of the cream cheese mixture onto a salami slice; fold in half, then half again to form a wedge shape. Thread 2 pieces of pimento onto toothpicks and use to secure the roll-up. Repeat for the remaining salami slices. Slice the roll-ups in half and serve on a platter. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63687,"Boiled Green Bananas 1/2 dozen green bananas 2 cups water 1 teaspoon salt 1 teaspoon oil Instructions: Bring water to boil with salt and water. Cut top and bottom from the bananas. Core the sides. Add the bananas to the boiling water. Cook for 15 minutes. Remove the skin, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63688,"Spring Roll Salad with Peanut Dressing 4 ounces rice vermicelli noodles 2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below) 2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter 2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated
Instructions: Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times. Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts. Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63689,"Mashed Potatoes and Steamed Green Beans 2 pounds potatoes, preferably Idaho, peeled and quartered Salt and freshly ground black pepper 1 cup heavy cream 1/2 cup (1 stick) butter 1 pound green beans, trimmed Olive oil 2 to 3 strips bacon (about 2 ounces), cut crosswise into pieces 1 onion, thinly sliced 1 can (28 ounces) whole, peeled tomatoes 1/2 teaspoon sugar Salt and freshly ground black pepper Instructions: You can boil the potatoes and steam the beans at the same time. Start with the potatoes: put them in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when you stick a fork in them, about 30 minutes. At the same time, combine the cream and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm. While the potatoes are cooking, start on the beans. Break the beans in half and put them in a colander large enough to fit over the pot the potatoes are cooking in; set aside. Now heat a large saucepan over medium heat. Drizzle 2 tablespoons of olive oil, add the bacon and cook until the fat is rendered, about 5 minutes. Add the onion and cook, stirring, until softened, about 3 minutes. Add the tomatoes to the pan, crushing them in your hand as you do so, to break them up. Stir in the sugar. Bring to a boil, reduce the heat and simmer, uncovered, until thickened, 7 to 8 minutes. Remove from the heat. When the potatoes have cooked about 20 minutes, put the colander over the pot and cover the whole thing with aluminum foil. Continue cooking until the beans are crisp-tender, 5 to 7 minutes. Remove the colander from pot and dump the beans into the pan with the tomato sauce; fold in the beans and season with salt and pepper. Now drain the potatoes in the same colander and dump them back into the pot. While the potatoes are still hot, pour in the warm cream and butter and mash the potatoes with a potato masher. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 63690,"Roasted Celery Root with Pomegranate 1 large celery root (about 2 1/2 pounds), peeled and chopped 3 tablespoons extra-virgin olive oil, plus more, for drizzling
1 teaspoon cumin seeds, lightly crushed
Kosher salt and freshly ground black pepper
1 cup loosely packed fresh parsley leaves 1/3 cup fresh pomegranate seeds Instructions: Put a rimmed baking sheet on a rack positioned in the center of the oven and preheat the oven to 425 degrees F. Toss together the celery root, oil, cumin, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Carefully remove the hot baking sheet from the oven and spread the celery root on it in an even layer. Roast until the celery root is lightly browned and very tender, about 25 minutes, stirring occasionally. Transfer to a serving bowl and toss with the parsley leaves and pomegranate seeds. Drizzle olive oil over top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63691,"The Remedy 1 1/2 cups cubed pineapple, cut small enough to fit through a juicer 2 fresh sprigs mint 1 thumb-size piece ginger 1 handful wheatgrass 3/4 cucumber, cut into pieces small enough to fit through a juicer Instructions: Start by feeding about half of the pineapple through the juicing tube, and then begin feeding in the mint, ginger and wheatgrass, alternating with the remaining pineapple and half of the cucumber. Finish by feeding through the remaining cucumber to clean the machine out for the next juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 63692,"Angel Food Cake and Berry Trifle 5 cups fresh strawberries, hulled and sliced, plus a few whole, for garnish One 6-ounce container blueberries One 6-ounce container raspberries 1/4 cup granulated sugar Juice 1/2 orange 4 cups low-fat 2-percent Greek yogurt 1/4 cup honey One 17-ounce store-bought angel food cake Instructions: Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 63693,"Cauliflower, Tomato and Olive Pizza 1/2 large head cauliflower, cut into small florets (about 4 cups) 7 tablespoons extra-virgin olive oil 1/4 teaspoon red pepper flakes, plus more for topping Kosher salt 2 cloves garlic, minced 1 14-ounce can whole peeled tomatoes, crushed by hand 1/2 cup fresh parsley, roughly chopped 1/3 cup pitted kalamata olives, roughly chopped 1 tablespoon capers, rinsed Finely grated zest of 1 lemon, plus 2 teaspoons lemon juice 1 pound refrigerated pizza dough, at room temperature 4 ounces fresh mozzarella cheese, thinly sliced 1/2 cup grated parmesan cheese Oil-packed anchovies, roughly chopped, for topping (optional) Instructions: Place a baking sheet in the upper third of the oven and an inverted baking sheet (or pizza stone) in the lower third; preheat to 475 degrees F. Toss the cauliflower with 2 tablespoons olive oil, the red pepper flakes and 1/4 teaspoon salt in a medium bowl. Spread in a single layer on the top hot baking sheet. Roast until the cauliflower is golden brown on the bottom, 10 to 12 minutes. Meanwhile, combine 1 tablespoon olive oil and the garlic in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic just starts to turn golden, about 2 minutes. Add the tomatoes and 1/2 teaspoon salt and simmer until reduced to about 1 cup, about 8 minutes; let cool. Combine the parsley, olives, capers, lemon zest and juice, and 2 tablespoons olive oil in a medium bowl; set aside. Brush a large piece of parchment paper with the remaining 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet. Spread the tomato sauce all over the dough, leaving a 1/2-inch border. Top with the mozzarella, then scatter the roasted cauliflower on top and sprinkle with the parmesan. Slide the pizza (on the parchment) onto the bottom hot baking sheet. Bake until the crust is golden, 20 to 25 minutes. Top with the parsley-olive mixture; add anchovies, if desired. Sprinkle with red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 63694,"Almond-Stuffed Bacon-Wrapped Prunes 24 pitted prunes 24 almonds, toasted 12 thin slices bacon Instructions: Heat the oven to 450 degrees F/230 degrees C. Stuff the prunes with the almonds. Cut the bacon in half and wrap a piece around each prune. Set on a baking sheet and broil until the bacon is crisp, about 10 minutes, turning once. Serve hot with cocktail picks for spearing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 63695,"Tipsy Ham And Cheese 8 ounces sharp Cheddar, cut into 1/2-inch cubes 3 tablespoons lager beer 1 tablespoon vegetable oil
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire
1/8 teaspoon cayenne
1 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into cubes, plus 2 tablespoons, melted
1/2 cup buttermilk
3 slices Black Forest ham, halved 1 scallion, thinly sliced
Instructions: For the beer cheese: In a saucepan, add the cheese, beer, oil, Dijon, Worcestershire and cayenne and heat over medium heat until melted and smooth. Bring to room temperature before serving. Use immediately or refrigerate up to 3 days. For the biscuits: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Put the flour, baking powder and salt in a food processor. Pulse until combined. Add the cold cubed butter and pulse until the butter is cut into pea-sized bites. Add the buttermilk and pulse until the dough just begins to come together, then turn out onto a floured board. Knead the dough a few times with your hands to bring together, then roll out into a 1-inch-thick disk. Punch out with a 1-inch biscuit cutter and arrange 1 inch apart on the prepared baking sheet. Brush with melted butter. Bake until golden brown on the underside and light golden on top, 16 to 18 minutes. Transfer the biscuits to a rack to cool at least 10 minutes. For the sandwiches: Carefully split each biscuit through the middle. Fold a piece of ham on the bottom and dollop beer cheese on top. Sprinkle with scallions and sandwich with the top of the biscuit. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 63696,"Mayan Citrus Salsa (Xec) with Red Snapper 1 orange 1 small grapefruit 1 large lemon 1/2 cup chopped fresh cilantro leaves 1/2 habanero or other cl, seeded and minced, or to taste Salt 2 tablespoons oil 4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled) Instructions: Heat oven to 450 degrees F. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt. Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 63697,"Ripe Plantain and Chorizo Stuffed Chicken Breast with Cilantro Rice and Tamarind Rum Glaze 1 (6-ounce) chicken breast, butterflied Salt and pepper
Salt and pepper Vegetable oil, for sauteing 1 ripe plantain, peeled and sliced 1 link chorizo, chopped 1 teaspoon chopped garlic Tamarind Rum Glaze, recipe follows Cilantro Rice, recipe follows 1/4 cup tamarind concentrate 1/4 tablespoon chopped ginger 1 tablespoon chopped garlic 3 tablespoons amber rum 1/4 cup fresh cilantro 1/4 cup olive oil Pinch salt 1 cup cooked medium grain rice Instructions: Preheat oven to 350 degrees F.
Season chicken with salt and pepper and set aside.
Heat oil in a medium skillet over medium-high heat. Add plantains and saute until fully cooked. Remove from heat and mash to combine with the chorizo and garlic. Season, to taste, with salt and pepper. Spread the plantain mixture over the chicken breast and fold it over. Place chicken in a small roasting pan or baking dish and brush with the glaze. Roast in oven for 15 to 20 minutes, or until fully cooked through. Serve with Cilantro Rice. In a small saucepan, combine all ingredients and bring to a boil over medium-high heat. Pour glaze over chicken. Make cilantro oil by combining cilantro, oil and salt in a blender. Blend until thoroughly combined.
Place rice in a small saucepan. Over medium-low heat, drizzle in the cilantro oil and gently stir to combine with cooked rice. Heat until rice is warmed through. Serve with chicken. ","[Chardonnay, Tempranillo, Garnacha, Viognier]

" 63698,"Individual Apple Tarts 1 sheet frozen puff pastry, thawed slowly in the refrigerator 4 Granny Smith apples, peeled, halved, and cored 1/4 teaspoon cinnamon 1/2 cup sugar 4 tablespoons butter, cut into 16 cubes Instructions: Preheat oven to 375 degrees F. On a floured surface, roll the pastry out a little thinner than 1/8-inch. Lay on a sheet pan and chill it, then cut out 4-inch disks. Cut decorative shapes from the scrap and bake them off to use later. Slice peeled, halved, and cored apples extremely thinly, preferably on a mandoline. In a small bowl, mix the cinnamon and sugar together. Lay pastry disks on a parchment lined sheet pan and place 1 cube of butter in the center on each puff pastry disk and a spoonful of cinnamon sugar. Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a beehive shape (save the smaller slices for the top layers). It should get smaller as you go up higher. When finished, the stack of apple layers should be about 3 inches high. Place a cube of butter at the top and sprinkle the apple stack liberally with cinnamon sugar. You can freeze them at this point. Bake until golden brown and tender, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63699,"Bacon from Heaven 2 teaspoons unsalted butter 1 3/4 cups, plus 2 tablespoons sugar 1/2 cup water 1/2 cup thawed frozen pureed winter squash, drained very well 2 cups whole blanched almonds 3/4 teaspoon ground cinnamon 3 1/2 ounces marzipan, cut in small pieces 10 jumbo egg yolks 3 jumbo eggs 3 tablespoons finely minced crystallized ginger 1 tablespoon finely minced blanched almonds Instructions: Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. Add 1 tablespoon of sugar and tilt the pan from side to side to coat the bottom and sides; tap out excess sugar; set pan aside. In a saucepan, combine 1 3/4 cups of sugar and water together. Bring to a boil, stirring constantly. Reduce the heat and boil gently, without stirring for 5 minutes. Stir in the squash and boil gently for 5 minutes, stirring occasionally. In a food processor, pulse the almonds and cinnamon for 60 seconds. Scrape down the sides of the bowl and pulse for another 60 seconds. With the machine running, add the marzipan, a couple of pieces at a time. Pulse the mixture until thoroughly blended, about 60 seconds. Remove the mixture from the processor and stir into the sugar mixture. Reduce the heat to low and cook for 25 minutes. In a mixing bowl, beat the egg yolks and eggs until frothy. Slowly whisk the hot almond mixture into the egg mixture. Pour the mixture back into the saucepan and continue to cook for 5 minutes, stirring constantly, the mixture will thicken. Stir in the ginger and pour the filling into the prepared pan. Sprinkle the top with the remaining tablespoon of sugar and the minced almonds. Bake for 40 to 45 minutes or until the sides pull away from the pan and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes. Run a spatula around the sides of the pan and remove the springform. Cool the torte completely before slicing. As the torte cools it will soften, taking on a jelly like consistency. Cut the torte into 16 slices. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63700,"Edith's Lobster Omelette 2 tablespoons/30 ml canola oil 2 onions, chopped 2 cloves garlic, minced 2 poblano chiles, seeded and diced 6 tomatoes, blanched and chopped Salt and freshly ground black pepper 1 guajillo cl, fresh or dried and rehydrated 1 jalapeno pepper, chopped 1 clove 1 teaspoon/5 ml ground cumin 1/4 cup/60 ml chicken broth 2 sprigs fresh thyme 2 sprigs fresh marjoram 2 tablespoons/30 ml butter 1 tablespoon/15 ml canola oil 1 clove garlic, minced 2 lobsters (or the equivalent of 3 pounds), cooked and shelled, meat chopped Salt and freshly ground black pepper 8 eggs 2 tablespoons/30 ml milk Salt and freshly ground black pepper 1 tablespoon/15 ml canola oil 1 cup/250 ml shredded Monterey Jack cheese Tortillas, warmed, for serving Instructions: For the ranchero sauce: In a large skillet over medium heat, heat the oil and saute half of the onions and half of the garlic until translucent. Add the poblano chiles and continue sauteing for 2 minutes. Add half of the tomatoes. Season with salt and pepper. Set aside. In a blender, add the remaining onions, garlic and tomatoes. Then add the guajillo cl, jalapeno pepper, clove and ground cumin. Blend until smooth. Pour into the skillet. Add the chicken broth, marjoram and thyme. Continue cooking for about 10 minutes. Adjust seasoning if necessary. Keep warm.
For the lobster: In a skillet, melt the butter with the oil. Add the garlic and lobster meat, reserving some meat for garnish, and saute for 1 minute. Season with salt and pepper. Keep warm.
For the omelette: In a bowl, whisk the eggs and milk. Sprinkle with salt and pepper. Using a nonstick frying pan, heat the oil over medium heat and pour the egg mixture into the hot pan. Tilt the pan to spread the eggs evenly. Cook until the eggs have set. Add the cheese and lobster. Once the cheese has melted, fold one half of the omelette onto the other half. Transfer to a plate and serve with the ranchero sauce, more lobster on top and tortillas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63701,"Marinated Sirloin Steak beef sirloin steak, boneless, about 1 pound 1 cup lemon-lime soda 3/4 cup olive oil 3/4 cup soy sauce 1/4 cup lemon juice 1 teaspoon garlic powder 1 teaspoon horseradish Instructions: In a large resealable bag, combine lemon-lime soda, olive oil, soy sauce, lemon juice, garlic powder, and horseradish. Add steak and turn to coat. Seal and refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 63702,"Victor's 1959 Cafe - Picadillo and Creole Sauce 1 #10 can tomato sauce* 1 #10 can water* 5 garlic cloves, chopped 1 red pepper, chopped 1 green pepper, chopped 1 yellow onion, chopped 1/4 cup olive oil 1/4 cup chopped oregano leaves 1 teaspoon ground cumin 4 bay leaves Salt and freshly ground black pepper 1 pound ground beef 3 cups Creole Sauce 4 garlic cloves, chopped 1 teaspoon salt 1 teaspoon ground cumin 2 bay leaves 1 cup diced potatoes, skin on 3/4 cup green olives 2 tablespoons capers (include a little bit of the juice) 3/4 cup raisins Instructions: Creole Sauce: In a large saucepan, start with tomato sauce and water. Add remaining ingredients and simmer for about 30 minutes or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes! This is a versatile sauce that can be used for use with rice and pasta dishes, eggs, meats, fish, or even as a dipping sauce. Picadillo: In a large pan, brown the beef first, drain, then put back into the pan. Add the creole sauce, and stir on medium to low heat until it simmers. Add remaining ingredients and simmer on low heat, stirring regularly, for about half an hour to 45 minutes. Serve with rice and black beans. ","[Cabernet Sauvignon, Merlot, Malbec, Rioja]" 63703,"Muffaletta 1/2 pound pitted olive mix in oil, from olive bar 1 loaf Italian semolina bread, preferably round 1/4 pound provolone cheese, thinly sliced 1/3 pound imported mortadella, thinly sliced 1/4 pound salami, thinly sliced Instructions: Pulse the olive mixture in a food processor until roughly chopped. Cut the bread in half lengthwise, scoop out some of the bread from the top and bottom of the loaf and then spread both sides with the olive mixture. On the bottom half of the bread, evenly distribute half the cheese, all of the mortadella, all of the salami and the remaining half of the cheese and place the top of the bread back on. Wrap tightly in plastic wrap and place a heavy pan on top with a brick on top of that. Let sit for 3 hours. Cut into 4 wedges and serve. What to toss in if you have it: You can always add another cheese to this. Why not try mozzarella? BYOC: You can add heat by choosing a spicy marinated olive. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 63704,"Lemony Shrimp Scampi with Orzo and Arugula Kosher salt 1 pound orzo pasta
1/3 cup extra-virgin olive oil
Zest of 2 large lemons
1/2 cup fresh lemon juice (from 2 large lemons)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
1 pound large shrimp, peeled and deveined
1 teaspoon kosher salt
1/2 cup dry white wine, such as pinot grigio
5 cups (6 ounces) baby arugula
Instructions: 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, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water. For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside. In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta. Transfer to a large bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 63705,"Sweet and Sour Meatballs 1/2 cup loosely packed brown sugar 1/2 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon low-sodium soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows 1 tablespoon sriracha hot sauce
1 cup drained small pineapple chunks Steamed long-grain rice, for serving
2 tablespoons sliced green onions, for garnish
5 pounds ground beef 1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil
Instructions: In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil. Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks. Serve over steamed rice, garnished with green onions. To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63706,"Sugar Snap Peas and Spinach with Ginger 1 pound sugar snap peas, stem end and strings removed Extra-virgin olive oil 1 (1-inch) piece ginger, finely chopped 2 cloves garlic, smashed 1 scallion, white and light green only, thinly sliced 1/2 pound baby spinach, washed but not dried, stems removed Kosher salt Instructions: Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve. Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent. Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl. Snappy! ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 63707,"Fattoush Salad with Grilled Chicken 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice (from about half a lemon) 2 tablespoons white or golden balsamic vinegar 1 tablespoon chopped fresh oregano Kosher salt and freshly ground black pepper
4 cups baby arugula 1 1/2 cups cherry or grape tomatoes, sliced in half 1/2 cup loosely packed chopped fresh Italian parsley 1 cucumber, peeled and chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 teaspoon extra-virgin olive oil One 8- or 9-inch gluten-free pizza crust, defrosted if frozen 2 grilled chicken breasts, sliced 1 cup crumbled feta
Instructions: For the lemon-oregano vinaigrette: Combine the olive oil, lemon juice, vinegar, oregano and salt and pepper to taste in a small jar. Cover, shake well and set aside. For the salad: Put the arugula in a large salad bowl. Add the tomatoes, parsley, cucumber and peppers and toss well. Heat a medium skillet over medium-high heat. Rub the olive oil over the pizza crust, distributing it on both sides. Place the crust in the skillet and heat for about 2 to 3 minutes on each side, being careful not to burn. Remove and cut into approximately 1 1/2-inch pieces. Put the chicken and crust pieces on top of the salad. Add the feta and pour the vinaigrette over the top. Toss well before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63708,"Snapper with Fennel, Onion and Tomato Four 4-ounce fish fillets (mild white fish) Salt and freshly ground black pepper Salt and freshly ground black pepper
3 tablespoons olive oil 2 small yellow onions, sliced with the grain 1 bulb fennel, cored and cut into very thin wedges
2 tomatoes, cut into small wedges 1 teaspoon herbes de Provence 1/2 cup white wine 1/2 cup chicken stock 1 lemon, juiced 4 small pats butter Lemon wedges, for squeezing Instructions: Preheat the oven to 400 degrees F. Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute. Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes. Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63709,"Coconut Milk and Cream 1 coconut, see Cook's Note 2 ounces freshly grated coconut, approximately 1/2 cup 1/2 cup boiling 2 percent milk 4 ounces freshly grated coconut, approximately 1 cup 1/2 cup boiling 2 percent milk Instructions: For the milk: Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days. For the cream: Repeat the same procedure as above only using 4 ounces of freshly grated coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63710,"Melted Snowman Milkshake Chocolate sauce or hot fudge, for decorating glasses 1 1/2 cups mini chocolate chips, for decorating glasses and for serving 1 1/4 cups milk 4 cups (2 pints) coconut ice cream 1 cup fresh pineapple chunks 6 pretzel rods 3 small whole carrots, tops trimmed and scrubbed clean 3 carrots 1/2 cup sweetened flaked coconut Whipped cream, for serving Instructions: Decorate the rims of your glasses with chocolate sauce and chocolate chips. Chill the glasses in the freezer while you make the milkshakes. Combine the milk, coconut ice cream, and pineapple chunks in a blender and mix on high. Pour the milkshakes into the prepared glasses, and garnish each with two pretzel rods (for arms) and 1 carrot (for a nose). Top with whipped cream, coconut shavings, and chocolate chips (eyes made out of coal). ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 63711,"Spinach Berry Salad with Candied Walnuts 3 tablespoons apple cider vinegar 2 teaspoons Creole or grainy mustard
2 tablespoon honey
1/4 cup cherry jam
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
10 ounces baby spinach 1 pint blackberries
1/4 cup thinly sliced red onion
1/2 cup Candied Walnuts, recipe follows 1 small chunk Parmesan or pecorino
2 tablespoons unsalted butter 1 1/4 cups walnut halves
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Kosher salt and freshly ground black pepper
Instructions: For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified. For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top. Line a baking sheet with parchment paper and set aside. Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63712,"7-Minute Frosting 2 egg whites 6 tablespoons cold water 1 1/2 cups sugar 1/2 teaspoon cream of tartar 1 teaspoon pure vanilla extract Instructions: In a stainless steel bowl, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks, about 7 minutes. Remove from the heat and whisk in the vanilla. Let cool, whisking often. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63713,"Mistletoe Mojito 10 whole fresh cranberries 1 lime wedge 1 tablespoon sugar 5 mint leaves, plus a sprig for garnish 1 shot rum Seltzer water Instructions: In a rock glass combine cranberries, lime wedge, sugar and mint leaves. Using a muddler or the handle of an ice cream scoop crush together ingredients until all the juice has been extracted from the limes and cranberries. Fill glass with ice add rum. Top off with seltzer and stir. Garnish with a sprig of mint. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Ros]" 63714,"Swordfish Baked in Foil with Mediterranean Flavors 4 fresh baby artichokes, trimmed and quartered 2 tomatoes, coarsely chopped 1 lemon, sliced thin 1/2 cup black olives 1/2 bunch fresh basil 8 sprigs fresh thyme 4 teaspoons extra-virgin olive oil 4 fish fillets, about 6 ounces each Kosher salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63715,"Smoked Turkey Wrapped Asparagus 12 asparagus spears 1 1/2 teaspoons extra-virgin olive oil 4 thin slices smoked turkey (about 1/4 pound) 12 chives, optional Instructions: Pre-heat the oven to 400 degrees F. Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips. Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear. Place the wrapped asparagus on baking tray and bake for12 minutes, turning once. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63716,"Rhubarb Crisp 1/4 cup roughly chopped walnuts 1/4 cup old fashioned oats (not instant) 1/4 teaspoon cinnamon 3/4 cup flour 1/3 cup light brown sugar 1 tablespoon sugar 4 tablespoons unsalted butter 2 1/2 pounds rhubarb, cut into 1/2-inch pieces 1/2 cup plus 2 tablespoons sugar 3 tablespoons all-purpose flour Instructions: Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or a la mode. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 63717,"Homemade Buttermilk 4 1/2 teaspoons white vinegar, or fresh lemon juice 1 cup milk Instructions: Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle). Use as needed in a recipe, or cover and refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63718,"Chinese Seafood Hot Pot 6 green onions, chopped finely 10 cups rich seafood or chicken stock* 1 tablespoon ginger, minced 1 tablespoon garlic, minced 4 ounces dried bean thread noodles, soaked and cut into bite-size pieces 1 pound leafy greens, such as spinach/bok choy/ Napa cabbage, chopped into bite-size pieces 8 sea scallops, sliced 4 small squid, cut into rings 1 (16 ounce) package soft tofu, drained and cut into 1-inch cubes 12 shrimp, peeled, deveined and butterflied 8 shucked oysters Garlic Mustard, recipe follows Ginger Soy Sauce, recipe follows 3 tablespoons garlic, minced 2 tablespoons sugar 1/4 cup water 3/4 cup dried mustard powder 2 tablespoons sesame oil 3/4 teaspoon cooking oil 2/3 cup rice wine vinegar 1/4 cup ginger, minced 2 tablespoons honey 1 teaspoon sesame oil 3/4 cup soy sauce Instructions: Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup. Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition. In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 63719,"Pancetta and Turkey Meatloaf Sandwiches 1/2 cup plain dried bread crumbs 1/4 cup chopped flat-leaf parsley 2 large eggs, lightly beaten 2 tablespoons whole milk 1/2 cup grated Romano 1/4 cup chopped sun-dried tomatoes 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 pound ground turkey, preferably dark meat 10 ounces sliced pancetta, about 10 slices 3 cups arugula, about 3 ounces 1 cup mayonnaise 4 to 6 Italian rolls Instructions: Preheat the oven to 375 degrees F. In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool. In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve. To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 63720,"All-Purpose Vinaigrette 1/4 cup white wine vinegar, balsamic vinegar, red wine vinegar, or aged sherry wine vinegar 2 to 4 teaspoons Dijon mustard 1 teaspoon kosher salt plus more Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil Instructions: 1/4 cup white wine vinegar, balsamic vinegar, red wine vinegar, or aged sherry wine vinegar 2 to 4 teaspoons Dijon mustard 1 teaspoon kosher salt plus more Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63721,"Cheese Ravioletti in Pink Sauce 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled and smashed
2 shallots, chopped 1/2 teaspoon kosher salt
1/2 teaspoon cl flakes
One 13-ounce package cheese ravioletti 1/2 cup dry white wine, such as pinot grigio
1 cup tomato puree, such as Mutti
1/3 cup heavy cream, room temperature
1 cup freshly grated Parmesan 1/2 cup fresh basil, chopped Instructions: Bring a large pot of salted water to a boil over high heat. Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the cl flakes and cook an additional 2 minutes. Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions. Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce. Top with the basil and the remaining 1/4 cup Parmesan before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 63722,"Red Wine Macerated Berry Shortcakes 3 cups Gallo Chianti 1/2 cup sugar 1 1/2 cups blueberries 1 1/2 cups strawberries, sliced 1 1/2 cups raspberries 1 tablespoon fresh squeezed lemon juice 1 pound cake, sliced into 1 inch thick slices (should have 8 slices total) 1 cup heavy cream 1/4 cup confectioners sugar 2 teaspoons vanilla extract 4 whole strawberries Instructions: In a saucepan, combine the Chianti and the sugar. Bring to a boil. Reduce heat to a simmer and reduce by 2/3. Remove from the heat and cool completely. In a large bowl, combine the berries, the lemon juice and the cooled wine syrup. Refrigerate for 2 hours, up to 24 hours. Whip the cream to soft peaks. Add the confectioner's sugar and vanilla and whip to medium stiff peaks. Place one slice of pound cake on 4 plates. Top each slice with 1/2 cup of the red wine macerated berries. Place another slice of pound cake on top of the berries. Top with another 1/2 cup of berries. Top each with a dollop of whipped cream. Garnish with 1 whole strawberry. ","[Barolo, Cabernet Sauvignon, Merlot, Pinot Noir]" 63723,"Colazione del Contadino: Farmer's Breakfast 8 ripe tomatoes, quartered 1/2 purple onion, chopped 1 clove garlic, crushed Splash water Salt Extra-virgin olive oil Freshly squeezed lemon juice Instructions: In a large salad bowl, crush the tomatoes with a wooden spoon and add the onion, garlic, and water. Season with salt, extra-virgin olive oil, and lemon juice. Toss well and serve. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 63724,"Blackened Catfish 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon Creole seasoning 1 lemon, zested and juiced 1/4 teaspoon kosher salt 1/8 teaspoon freshly cracked black pepper 1 tablespoon chopped chives 2 lemons, thinly sliced Compound butter 4 (8-ounce) fresh skinless, boneless catfish fillets 1/4 cup Creole seasoning (recommended: Tony Chachere's) Whole chives, for garnishing Instructions: In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using. Preheat oven to 350 degrees F. Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon. Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63725,"Jicama Chayote Slaw 1 cup julienned green cabbage 1 cup julienned chayote squash 1 cup julienned jicama 1 small red onion, julienned 1 red pepper, julienned 1/2 cup rice wine vinegar 1 bunch fresh cilantro, chopped Salt and ground pepper Instructions: Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper. ","[Riesling, Gewrztraminer, Pinot Grigio]" 63726,"Smoked Chicken Endive and Walnut Dressing 1 large smoked chicken breast (12 ounces) 2 endives 1/2 pound haricots verts, ends snapped and strung 2 tablespoons rice vinegar 1 teaspoon Dijon mustard 2 tablespoons vegetable oil 1/4 cup walnut oil 2 tablespoons green onions Crumbled blue or goat's cheese cheese, optional Salt and pepper Instructions: Remove skin and fat from chicken and cut into bitesize strips or chunks and set in mixing bowl. Cut endive into 1/2inch cross sections. Boil or steam haricots verts for 4 to 5 minutes or until just tender. Drain and refresh under cold water; pat dry. Cut them on bias into 2 inch lengths. In a small mixing bowl combine rice vinegar, mustard, vegetable oil and walnut oil; adjust flavors and season with salt and pepper. Toss dressing with chicken, endive and green beans. Season to taste with salt and pepper and garnish with scallions and crumbled blue or goat's cheese. Serve with corn bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63727,"Whipped Root Vegetables 3/4 pound russet potatoes (1 or 2 medium) 3/4 pound parsnips (about 2 medium) 3/4 pound celery root (about 1 medium) 1/2 pound turnips (about 2 medium) Kosher salt 10 tablespoons unsalted butter, cut into small pieces Instructions: Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)