1 teaspoon baking powder Pinch fine salt 1/2 cup whole blanched almonds, toasted 1/2 cup golden raisins 1 tablespoon anise seeds 2 tablespoons turbinado sugar Coffee or Vin Santo, for dipping Instructions: Preheat the oven to 300 degrees F. In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the whole eggs one at a time. Stir in the vanilla. Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise. Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes. Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling. Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks. Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping. Biscolicious! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 41204,"Surf and Turf Paella 150 milliliters (5 ounces) extra-virgin olive oil 3 cloves garlic
1.5 kilograms (about 3 1/3 pounds) onions, cut into fine dice 1.2 kilograms (about 2 2/3 pounds) green bell peppers
1.2 kilograms (about 2 2/3 pounds) red bell peppers
1.2 kilograms (2 2/3 pounds) cuttlefish, diced
1.8 kilograms (about 4 pounds) skinned whole tomatoes
20 grams (3/4 ounce) chorizo meat
6 grams (1/4 ounce) paprika
2 grams (.1 ounce) white pepper
1 bay leaf
8 grams plus 1 teaspoon salt
100 grams (3 1/2 ounces) cubed chicken
100 grams (3 1/2 ounces) cubed rabbit
1 tablespoon green oil (a blend of olive oil, garlic and parsley) 150 grams (5 1/3 ounces) rice
Pinch saffron
400 milliliters (14 ounces) fish stock, hot
4 clams
4 mussels 2 langoustines
2 prawns
Chopped fresh parsley, for garnish 2 lemons quarters, for serving Instructions: In a large skillet, heat some olive oil and lightly cook the garlic. Add the onions and peppers and cook, stirring occasionally, until the onions are nearly translucent, 7 to 10 minutes. Add the cuttlefish and tomatoes and mix well. Add the chorizo, paprika, white pepper, bay leaf and 8 grams salt. Stir well and let simmer until the cuttlefish softens and the liquid reduces, about 20 minutes. Remove from the heat and allow to sit. Preheat the oven to 180 degrees C (350 degrees F). Spread the chicken and rabbit on a baking sheet and roast until cooked through, 5 to 10 minutes. In a paella pan over medium heat, combine the green oil, 4 cups of the vegetable-cuttlefish mixture (save the remaining for another use) and the rice. Stir so that the rice picks up the flavor of all the ingredients. Add the chicken and rabbit, the saffron and the remaining teaspoon salt to the paella pan; mix well. Add the hot fish stock, stir, and cook over high heat, 7 to 10 minutes. Add the clams, mussels, langoustines and prawns, placing them decoratively on top of the dish. Transfer to the oven and bake until the stock is completely absorbed and the seafood is cooked through, about 10 minutes. Sprinkle the paella with parsley. Serve with quarters of lemon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 41205,"Five Spice Pineapple Carrot Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons Chinese five-spice powder 1/2 cup vegetable oil 1/4 cup crushed pineapple 3 large eggs 1 cups sugar 2 teaspoons pure vanilla extract 2 cups shredded carrots (about 3 to 4 medium-sized carrots) Frosting, recipe follows Crystallized ginger, as garnish 1 (8-ounce) package cream cheese, softened 1/2 cup butter, softened 2 teaspoons Madagascar vanilla extract 2 teaspoons Chinese ground ginger 3 cups powdered sugar Instructions: Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder. In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes. Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger. In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41206,"Chickpea \Tuna\ Salad Sandwich One 14-ounce can chickpeas, drained and rinsed 3 tablespoons vegan mayo 1 tablespoon capers, chopped 1 tablespoon pickled cucumber relish 1 stick celery, trimmed and finely chopped 1 small red onion, finely chopped 1/2 lemon Pinch flaky sea salt Pinch freshly ground black pepper 4 slices bread of your choice (I like sourdough) 2 tablespoons vegan mayo 2 tablespoons whole-grain mustard 2 jarred roasted red pepper slices Handful of arugula Instructions: For the chickpea \tuna\ salad: Put the chickpeas in a medium mixing bowl and mash down with a potato masher, so all the chickpeas are smashed but there\u2019s still some texture. Add the vegan mayo, capers, cucumber relish, celery and red onion. Squeeze in the lemon juice and give it all a good mix. Season with the salt and pepper. For the sandwich: Spread a thin layer of vegan mayo on one side of a bread slice and a thin layer of mustard on another bread slice. Add a slice of roasted red pepper on the bottom piece of bread. Spoon in half of the chickpea \tuna\ filling, top with some arugula and put on the lid. Cut in half. Repeat for the second sandwich. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 41207,"Lamb Korma 2 pounds lamb trimmed of fat (about 4 cups cut into 1-inch cubes) 6 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground black pepper 1/4 teaspoon ground turmeric 1/2 cup sour cream 3 cups thinly sliced onion 4 tablespoons vegetable oil 2 tablespoons unsalted butter 2-inch piece cinnamon stick 4 whole cloves 4 cardamom pods, crushed lightly to break pods 2 teaspoons minced garlic 2 teaspoons minced ginger 1/4 teaspoon fennel seeds, coarsely ground with a mortar and pestle 1/4 cup canned unsweetened coconut milk 1 1/2 teaspoons salt 3/4 cup water, or more as needed 1 teaspoon fresh lemon juice Instructions: Marinate lamb in mixture of ground spices and sour cream for 30 minutes. In a Dutch oven or flameproof casserole over medium-high heat, fry onion in mixture of oil and butter until edges are nicely browned. Add cinnamon, cloves, cardamom, garlic and ginger and continue frying for 1 or 2 minutes until onion turns medium brown. Add marinated lamb to onion mixture and stir over medium to medium-high heat until sour cream disappears and lamb is no longer pink on the outside, about 2 minutes. Stir in crushed fennel seeds, coconut milk, salt, and 3/4 cup water; bring to a boil. Turn heat down and simmer, covered, for 30 minutes. Uncover and simmer for another 20 to 25 minutes to thicken sauce, adding more water if sauce is too thick. At this point the meat and sauce should have darkened somewhat. Stir in lemon juice and remove from heat. Taste and add salt if needed. ","[Syrah, Malbec, Tempranillo, Barolo]" 41208,"Quick Company Dessert 8 to 10 slices white bread or cinnamon-raisin bread 3 tablespoon Butter 1/4 cup Sugar Pinch Cinnamon 3 to 4 tablespoons milk or liqueur (Grand Mariner etc.) Instructions: Procedure: Remove crust from bread and cut into cubes. Heat skillet with butter and saute bread. Add sugar and cinnamon, saute until golden. Sprinkle milk over cubes and toss to mix well. Remove from heat, cool a few minutes. Scoop mixture into coffee cups and press onto sides of cup, leaving center open. Let cool completely. Fill center with a scoop of ice cream or sorbet, invert onto plate. Pour sauce over and serve. Optional Sauces: -Sliced bananas mixed with some sugar and rum. -Fresh fruits, raspberries, strawberries etc. -Saute apples and pecans with a little sugar. -Maple Syrup, rum and a squeeze of lime juice. -Rum Raisin Sauce; sugar and water boiled together until golden, add some cream, rum and raisins. -Apricot Sauce; apricot preserves heated with some water and sugar, thickened with cornstarch. -Duice de Leche- caramelized sugar and milk (Not easy or fast to make) Milk and sugar boiled together with a vanilla bean and a pinch of baking soda for around 2 hours over very low heat ","[Chardonnay, Moscato, Riesling, Vin Santo]" 41209,"Open Faced Banana Cinnamon Toasts 2 tablespoons honey 1 tablespoon orange juice 1/4 teaspoon freshly grated orange zest 1 teaspoon vanilla extract 1 cup cream cheese, room temperature 8 slices cinnamon raisin bread 2 large bananas 3 tablespoons chopped peanuts or other nuts, optional 1/2 teaspoon ground chocolate, optional Instructions: Stir the honey, orange juice and zest, and vanilla into the cream cheese until smooth. Toast the bread slices. Peel and slice or dice the bananas. Spread a heaping tablespoon of the cream cheese mixture on each toast, lay the banana slices on top, and sprinkle with some nuts and chocolate, if desired. Serve. Save extra cream cheese for spreading on bagels or more toasts. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 41210,"Aloe-Ritas (Alcohol Optional) 1 cup aloe vera juice (available in health food stores) 1 cup fresh squeezed lime juice 1/2 cup orange juice 1/2 cup triple sec 1 cup tequila 2 cups ice Instructions: Place everything in a cocktail shaker or blender and serve with or without a salt rimmed glass. ","[Tequila, Orange Liqueur, Cointreau]" 41211,"Charred Sweetcorn Salsa 1/2 tablespoon olive oil 2 ears corn, husks removed
2 tomatoes, small dice 1 lime, juiced
1/2 bunch cilantro (1 cup), leaves roughly chopped
1/2 jalape?o, seeded and roughly chopped (less for less spice)
Kosher salt freshly ground black pepper
Instructions: Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl. Add the tomatoes, lime juice, cilantro and jalape?os and fold gently to combine. Season with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Barbera]" 41212,"Spaghetti with Chianti and Fava Beans 1 750-ml bottle of Chianti or other full-bodied red wine Kosher salt 1 pound spaghetti 2 tablespoons olive oil 3/4 pound spicy Italian sausage, casings removed 1 shallot, chopped 1 garlic clove, minced 1 cup freshly grated Parmigiano-Reggiano 1/4 cup mascarpone cheese, at room temperature 2 pounds fava beans, taken out of the pod, blanched and peeled (see right) 1 teaspoon chopped fresh rosemary Instructions: Pour the bottle of Chianti into a large pasta pot and add 2 quarts of water. Add a handful of salt and bring to a boil over high heat. Add the spaghetti and cook to just under al dente, about 8 minutes. Do not drain; you will need the pasta liquid for the sauce. While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil and sausage to the hot pan and cook, breaking apart the sausage with the back of a wooden spoon. When the sausage is almost entirely cooked, about 4 minutes, add the shallot and garlic and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, scoop the pasta directly into the pan with the sausage. Sprinkle with 3/4 cup of the Parmigiano-Reggiano and toss with the tongs to combine. Add the mascarpone, fava beans, 1/4 teaspoon salt, the rosemary and about 1 cup of the pasta cooking liquid. Stir with a wooden spoon to combine, adding more pasta liquid as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmigiano-Reggiano. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 41213,"Mushroom Casserole 3 pounds sliced porcini mushrooms 1 pound sliced leeks Salt and freshly ground black pepper 1 tablespoon chopped flat leaf parsley 8 ounces butter 8 ounces heavy cream 8 ounces bread crumbs Instructions: Preheat oven to 375 degrees F. In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 41214,"Cheddar Ravioli with Cabbage and Bacon 2 strips bacon Olive oil Fleur de sel Eight 4- by 4-inch sheets pasta 1 egg white 4 ounces cheddar 1 teaspoon dried juniper berries, finely chopped 2 leaves cabbage 1/2 cup beef stock 1 tablespoon olive oil Cracked pepper Instructions: Preheat oven to 450 degrees F. Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes. Bring a large pot of water to a boil and season with olive oil and fleur de sel. Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape. Cook the ravioli for 5 minutes in boiling water and drain. Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil. Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder. To plate, place 2 ravioli on 1 side and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 41215,"Smoked Gouda-Chorizo Jalapeno Poppers 2 links fresh Mexican chorizo, casings removed (about 8 ounces total) 8 ounces smoked gouda cheese, shredded 4 ounces cream cheese, softened 3 tablespoons sour cream 1/4 cup finely chopped red onion 1 tablespoon hot sauce (such as Frank?s RedHot) Kosher salt and freshly ground pepper 1 large egg, lightly beaten 12 large jalape?o peppers, halved lengthwise and seeded Instructions: Preheat the oven to 375 degrees F. Brown the chorizo in a skillet over medium-high heat, 8 to 10 minutes. Remove with a slotted spoon to a large bowl. Add the gouda, cream cheese, sour cream, red onion, hot sauce and salt and pepper to taste. Stir in the egg. Press the mixture into the jalape?os and arrange on a parchment-lined baking sheet. Bake until golden and bubbling, 20 minutes. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 41216,"Garden Pasta With Bocconcini 1 clove garlic 1/2 cup cherry tomatoes (preferably mixed colors) 3 tablespoons red wine vinegar 1/4 cup fresh basil 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper Kosher salt 8 ounces campanelle or fusilli pasta (about 4 cups) 1 small zucchini 1 1/2 cups halved cherry tomatoes 1 cup halved bocconcini (small mozzarella balls) 1/4 cup pine nuts or slivered almonds, toasted 1/2 cup fresh basil, thinly sliced Freshly ground pepper Instructions: Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper. Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing. Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41217,"Homemade Bacon Jam 1 pound bacon 1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup sherry wine
2 teaspoons garlic powder
1 teaspoon dry mustard powder
3 shallots, minced
3 cloves garlic, minced
Instructions: Cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Remove to a cutting board, reserving 2 tablespoons of the bacon fat in the skillet. Chop the bacon into small pieces, then put them back in the skillet. Put the bacon skillet over medium-high heat, add the brown sugar, molasses, honey, cider vinegar, sherry, garlic powder, mustard powder, shallots and garlic and bring the mixture to a slight boil. Reduce to a simmer and simmer until syrupy, 30 to 45 minutes. Let cool, then transfer to a canning jar and refrigerate. Enjoy within 2 days. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 41218,"S'more Brownie Bites 1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed 1 stick unsalted butter, at room temperature 1 1/4 cups mini chocolate chips 1/2 cup sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/2 cup all-purpose flour 1/2 cup quinoa flour * 3/4 cup mini marshmallows Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.
Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41219,"Apple Pie with Rose Water 3 cups peeled, sliced baking apples, such as Gravenstein 2/3 cup maple or white sugar 1 tablespoon heavy cream 1 tablespoon rose water Pastry for twp 9-inch crusts, recipe follows 2 cups all-purpose flour 1/2 cup lard Cold water, as needed About 1 1/2 cups unsalted butter, softened Instructions: Preheat oven to 350 degrees F Slice apples into mixing bowl and add sugar, cream, and rose water, and mix thoroughly, so that rose water will be distributed evenly. Line a 9-inch pie dish with favorite pastry. Fill with apple mixture and cover with top crust in which a few small vents have been slashed for steam to escape. Flute the edges well to keep juice from escaping. Bake in a moderate oven for 50 minutes. In a bowl, rub the flour and lard together. Add enough water to make a dough (not too stiff). On work surface, roll the dough out and spread with some of the butter. Fold over evenly and butter. Make a second fold. Roll out again, being careful not to squeeze the butter out. The layers of dough and butter repeated provide the flakiness of the crust. Use a pinch of ginger in piecrust to eliminate the taste of lard in case it is not fresh. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41220,"Crispy Buffalo Chickpeas Two 14.5-ounce cans chickpeas, drained and rinsed 1/4 teaspoon baking soda Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1/2 teaspoon celery salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup hot sauce, such as Frank's Red Hot Instructions: Preheat the oven to 350 degrees F. Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41221,"Three-Cheese Lasagna Hoagies 3 cups Gobble-Bolognese sauce 1 Market Pantry? French Bread, cut in quarters and split crosswise 1 cup ricotta cheese 1 (8-ounce) ball fresh mozzarella, sliced ? cup shredded Parmesan cheese Instructions:

1. Place the sauce in a microwave-safe bowl and cover with a damp paper towel. Microwave until hot, stirring occasionally, about 5 minutes.
2. Meanwhile, toast the bread in a toaster oven or oven. Divide the sauce among the bread. Dollop with the ricotta, arrange the mozzarella on top, and sprinkle with the Parmesan. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 41222,"Greek Doctor 1/2-ounce peach vodka 1/2-ounce orange vodka 1/3-ounce ouzo 1 part orange juice 1 part sweet and sour mix Instructions: To a rocks glass filled with ice, add the peach vodka, orange vodka and ouzo. Top with equal parts orange juice and sweet and sour mix. Stir and enjoy. ",[Ouzo] 41223,"Miss Lily's Jerk Chicken 1 whole chicken, split into 2 halves 8 cups Brine, recipe follows 1/2 cup Jerk Marinade, recipe follows Oil, for oiling grill grates 2 cups Jerk BBQ Sauce, recipe follows 1/2 cup kosher salt 1/4 cup light brown sugar 1/2 cup soy sauce 2 tablespoons vegetable oil, plus more as needed 1 tablespoon kosher salt 20 whole allspice berries 6 sprigs fresh thyme, leaves stripped from stems and stems discarded 2 bunches green onions, chopped 3 cloves garlic 2 Scotch bonnet chiles 1 knob fresh ginger, peeled and chopped 1 medium yellow onion, chopped 1/2 cup tomato paste 1/2 cup Jerk Marinade, recipe precedes 1/4 cup molasses 1/4 cup white vinegar 1/8 cup brown sugar 2 teaspoons dry mustard powder 2 teaspoons tamarind puree 1 teaspoon celery salt 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon liquid smoke 1/2 teaspoon chopped fresh thyme leaves Juice of 1 lime Instructions: Place the chicken in a large bowl or baking dish and pour the brine over it, making sure the chicken is fully submerged. Cover and refrigerate for 24 hours. Rinse the chicken well. Wearing latex or vinyl gloves (Scotch bonnet chiles can remain on the skin for 24 hours!) rub the Jerk Marinade all over the chicken. Place in a resealable plastic bag and refrigerate for 24 hours. Preheat a grill for cooking over indirect medium heat. Lightly oil the grill grates, then place the chicken skin-side down over indirect heat. Grill, uncovered, turning the chicken every 5 to 6 minutes, until the juices run clear when the thighs are pricked with a fork, 40 to 50 minutes. Remove from the grill and let rest for 5 minutes to allow the juices to distribute equally. Cut the chicken into quarters, separating the leg portions from the breast portions, and serve with Jerk BBQ Sauce. Stir the salt and light brown sugar into 8 cups water in a pot and bring to a simmer, stirring to ensure that the salt and sugar completely dissolve. Let cool to 38 degrees F before using. Put the soy sauce, oil, salt, allspice, thyme, green onions, garlic, chiles, ginger and onion in a food processor and puree until a smooth paste is formed, adding more oil if necessary. Set aside. In a nonreactive heavy-bottomed saucepan, stir together the tomato paste and 2 cups water and heat slowly, stirring, until well incorporated. Add in the Jerk Marinade, molasses, vinegar, brown sugar, mustard powder, tamarind, celery salt, cumin, pepper, liquid smoke, thyme and lime juice. Bring to a boil, then turn down the heat and simmer until the sauce has thickened and reached the desired consistency. Remove from the heat and let cool. ","[Syrah, Zinfandel, Grenache, Tempranillo]" 41224,"Roasted Peppers and Pecorino Cheese 4 red bell peppers 4 yellow bell peppers 4 tablespoons extra-virgin olive oil Salt and pepper 8 ounces Pecorino cheese, cut into 1/4-inch thick slices 3 tablespoons coarsely chopped or torn Italian parsley leaves Instructions: Roast the peppers whole under a broiler, stovetop, or grill, turning occasionally until the skins blister and chars all over, about 7 to 8 minutes on each side. When pepper skin is black, place peppers in a paper grocery bag, and let steam to loosen the skins for about 15 minutes. Rip back the edges of the grocery bag and peel the blackened skin off the peppers right into the bag for easy clean up. Remove the seeds and tear each pepper into 6 sections. Put the peppers on a platter and drizzle with olive oil. Season with salt and pepper, to taste. Serve with slices of Pecorino and fresh parsley. ","[Ros, Vermentino, Gavi, Barbera]" 41225,"Sonny's Steak Hoagie 4 (8-inch) hoagie rolls, homemade preferred 2 3/4 ounces blended canola/olive oil, 60/40 ratio 10 ounces sliced thin sweet onions in 1/16-inch slices 28 ounces sliced thin rib-eye steak in 1/16-inch slices 2 ounces melted sweet butter 1/4 teaspoon salt Provolone cheese Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese Instructions: For the hoagies: Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41226,"Rose and Cardamom Chia Pudding 2 1/2 cups non-dairy milk, such as almond or coconut milk, plus more if needed for thinning 1/2 cup chia seeds
   1/3 cup honey, plus more to taste
   2 tablespoons rosewater
   1 teaspoon ground cardamom Instructions: Put the non-dairy milk, chia seeds, honey, rosewater and cardamom in a medium mixing bowl and stir until the honey has dissolved, about 30 seconds. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight. When ready to serve, check the consistency of the chia pudding and taste for sweetness. If it\u2019s too thick for you, add additional non-dairy milk, 1/4 cup at a time, until the desired consistency is reached. Add additional honey if it\u2019s not sweet enough for your taste. Divide among 4 to 6 small bowls or glasses and serve cold.
   ","[Ros, Sauvignon Blanc, Riesling, Gewrztraminer]" 41227,"Olive and Chili Sauce About 8 ounces (225 grams) strong black olives, stoned and roughly chopped 1 fresh red cl, seeded and finely chopped 1 garlic clove, peeled and crushed About 1/2 cup (120 ml) extra-virgin olive oil Salt Freshly ground black pepper Instructions: Place the olives in a bowl, add the cl and garlic, cover with olive oil, and season with salt and pepper, if necessary. This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the cl and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste. ","[Rioja, Tempranillo, Garnacha, Barbera]" 41228,"Halibut with Herbed Butter 8 tablespoons (1 stick) unsalted butter, at room temperature 2 garlic cloves, minced 1 tablespoon minced fresh rosemary leaves 1 tablespoon minced flat-leaf parsley, plus extra for serving 1 tablespoon minced fresh chives 1 tablespoon minced fresh thyme leaves 1 tablespoon minced fresh sage leaves 1 teaspoon grated lemon zest Kosher salt and freshly ground black pepper 2 tablespoons extra virgin olive oil 4 (6 to 8-ounce) skinless halibut fillets, about 1 inch thick, at room temperature Instructions: For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan. Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side. Meanwhile, heat the herb butter just until melted. Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes. To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41229,"Creamy Coconut Cauliflower Soup with Spicy Seed Crackers Nonstick cooking spray, for the baking sheet 3/4 cup pepitas 3/4 cup ground flaxseed meal 1/3 cup sesame seeds 1/4 cup chia seeds 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon cayenne 1/2 teaspoon kosher salt 1 tablespoon sriracha Flaky sea salt or coarse salt, for sprinkling 1 large head cauliflower (about 2 pounds), stems and florets chopped into bite-sized pieces 1/2 teaspoon Hungarian paprika Kosher salt and freshly ground black pepper 4 tablespoons olive oil 1 medium yellow onion, chopped 1 1/4 teaspoons ground turmeric 1 teaspoon ground ginger 1/2 teaspoon ground white pepper 1/8 teaspoon ground cinnamon 2 cloves garlic, minced 4 cups low-sodium vegetable broth One 15-ounce can unsweetened full-fat coconut milk Instructions: For the spicy seed crackers: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Spray the edges of the baking sheet with nonstick cooking spray. Put 1/2 cup of the pepitas in a food processor and pulse until the mixture resembles a coarse meal, about 30 seconds. Transfer to a large bowl. Add the flaxseed meal, sesame seeds, chia seeds, garlic powder, smoked paprika, cayenne and kosher salt to the bowl and whisk to combine. Stir together the sriracha and 1 cup water in a small bowl. Add the water mixture to the seed mixture and stir until the mixture begins to gel together, about 1 minute.
   Pour the seed mixture onto the prepared baking sheet. Use an offset spatula to spread the mixture evenly to the edges, smoothing it out to about 1/4 inch thick. (It is important to spread the cracker mixture evenly so it bakes evenly.) Sprinkle with the remaining 1/4 cup pepitas and some flaky sea salt.
   Bake until golden brown around the edges and the center feels firm (not spongy) when poked, 40 to 45 minutes. Flip the sheet of crackers over and bake for an additional 5 minutes to crisp the crackers all the way through. Transfer to a wire rack to cool, then break into 2-inch shards.
   For the soup: Increase the oven temperature to 375 degrees F and line a baking sheet with parchment.
   Toss the cauliflower with the paprika, a pinch of salt and black pepper and 2 tablespoons of the oil on the prepared baking sheet. Roast until the cauliflower is caramelized around the edges and tender when pierced with a fork, about 30 minutes.
   Heat the remaining 2 tablespoons oil in a Dutch oven or large saucepan over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until lightly caramelized, 5 to 7 minutes. Add the turmeric, ginger, white pepper, cinnamon and garlic and stir to combine. Stir in the vegetable broth, coconut milk and roasted cauliflower. Bring to a simmer over medium-high heat, then cover and simmer until the flavors meld, about 5 minutes.
   Use an immersion blender to blend the mixture until smooth and no lumps remain; alternatively, let cool slightly and puree in a blender. Serve the soup topped with the spicy seed crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41230,"Ice Cream Sundae 3 scoops ice cream, different flavors 1 cookie
   A drizzle of warm caramel sauce
   1 teaspoon sprinkles
   Instructions: Scoop the ice cream into the sundae glass then crumble the cookie over the top. Pour the caramel sauce over the sundae and top with sprinkles. ","[Viognier, Riesling, Moscato, Prosecco]" 41231,"Classic Champagne Cocktail 1 sugar cube 4 ounces champagne Instructions: Drop sugar cube into champagne glass. Pour champagne over sugar. Serve. ",[Champagne] 41232,"Sunny's Cumin-Rubbed Chicken Noodle Soup 4 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper
   1 tablespoon ground cumin
   1 tablespoon olive oil
   1 jalapeno, chopped
   1 cup frozen pearl onions, halved
   1/4 cup sofrito, preferably Goya 1 teaspoon roasted chicken soup base, preferably Better Than Bouillon 8 ounces broad egg noodles, preferably No Yolks
   2 tablespoons chopped fresh cilantro
   Instructions: Sprinkle the chicken generously all over with salt, pepper and cumin. Let rest for 30 minutes at room temperature. Add the olive oil to a soup pot on medium-high heat. When the oil begins to swirl, add the chicken skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate and continue. (The goal here is to just get flavor and fat from the chicken, not cook it.) Add the jalapenos, onions and a pinch of salt to the pot. Cook, moving the veggies around until they become golden in spots, about 4 minutes, then add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and simmer, stirring occasionally, for 5 minutes. Add 4 cups water to the pot and bring to a bubble again. Lower to a simmer and let cook for 15 minutes. Add the egg noodles and cook until tender, about 3 minutes. Just before serving add the cilantro and stir. Divide into 4 bowls, giving each a piece of chicken. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41233,"Cucumber-Cabbage Slaw 1/4 cup mayonnaise 1/4 cup sour cream 3 tablespoons white wine vinegar 2 teaspoons sugar 1 teaspoon celery seeds 1/2 teaspoon hot sauce Kosher salt and freshly ground pepper 1/2 head green cabbage, shredded (about 8 cups) 2 English cucumbers, sliced into half-moons 2 carrots, grated 2 scallions, sliced Instructions: Whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, hot sauce, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the cabbage, cucumbers, carrots and scallions; toss. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41234,"Cocoa-Anise Knots 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch-process) 2/3 cup confectioners' sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 large egg 1 tablespoon Sambuca or other anise liqueur 2 tablespoons unsalted butter, melted and cooled slightly 1/2 teaspoon pure anise extract 4 to 5 tablespoons milk Vegetable oil, for deep-frying Instructions: Combine the flour, 1/2 cup cocoa powder, 1/3 cup confectioners? sugar, the baking powder and salt in a food processor and pulse to combine. With the machine running, add the egg, Sambuca, melted butter and anise extract. Add the milk, 1 tablespoon at a time, pulsing until clumps of dough begin to form. Turn the dough out onto a floured surface and knead until it just comes together. Transfer to a sheet of plastic wrap and shape into a disk. Wrap and refrigerate until firm, about 30 minutes. Fill a medium Dutch oven or heavy-bottomed pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, divide the dough in half. Working with 1 piece at a time, roll out the dough on a floured surface into a 12-inch square, about 1/8 inch thick. Trim the edges to make an even square. Cut into about 15 strips using a fluted pastry wheel or a knife. Tie the strips into loose knots. Working in batches, fry the dough knots until crisp, 2 to 3 minutes, returning the oil to 350 degrees F between batches. Remove with a slotted spoon or tongs and transfer to paper towels to drain. Combine the remaining 1 tablespoon cocoa powder and 1/3 cup confectioners? sugar in a bowl; dust both sides of the cookies using a sieve and let cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41235,"Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico 2 tablespoons brown sugar 1 small bottle hot sauce, such as Try Me Tiger Sauce 1 orange, juiced 1 pound skirt steak 1 pomegranate 1 cup cubed pineapple (1/4- to 1/2-inch cubes) 1 jalapeno, diced 1 teaspoon olive oil 2 limes, juiced Salt 1 cup fresh cilantro leaves 3/4 cup creme fraiche 1 teaspoon salt 3 cloves garlic 2 poblano peppers 1 lime, zested and juiced 5 small corn tortillas Vegetable oil, for frying 1 1/2 cups arugula 1 teaspoon olive oil 1 lime, juiced Salt Cotija cheese, for topping Instructions: For the marinated skirt steak: Combine the brown sugar, hot sauce and orange juice in a shallow container. Add the steak and marinate, refrigerated, for at least 20 minutes and up to 2 hours. For the pomegranate pico: Roll the pomegranate to loosen the seeds, then cut the pomegranate in half. Hold one of the halves over a bowl, cut-side down, and tap the top with a spoon while lightly squeezing to release the seeds (save the remaining pomegranate half for another use). Add the pineapple, jalapeno, olive oil, lime juice and some salt; toss and set aside. For the poblano crema: Add the cilantro, creme fraiche, salt, garlic, poblanos and lime zest and juice to a food processor; process to combine. Set aside. Prepare a grill for high heat. Grill the skirt steak for 6 to 8 minutes per side. Let rest, then slice thinly. For serving: Fry the corn tortillas in vegetable oil until crisp; set aside. Place the arugula in a bowl and dress with the olive oil, lime juice and a pinch of salt. To plate: Smear some poblano crema across a plate; place a tortilla, off-center, on top. Add a small portion of the arugula salad to the tortilla, followed by some steak. Top with some pomegranate pico and garnish with cotija. ","[Chardonnay, Tempranillo, GSM Blend, Vermentino]

" 41236,"Black Beans 1 pound dried black beans 4 cups low-sodium chicken broth
3 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 1/2 teaspoons cl powder, plus more if needed 1 1/2 teaspoons cumin, plus more if needed 1 teaspoon kosher salt, plus more if needed Sour cream, for serving Fresh cilantro leaves, for serving Lime wedges, for serving Diced bell peppers, for serving Instructions: For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.) In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the cl powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs. For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side. ","[Malbec, Tempranillo, Garnacha, Barbera]" 41237,"Bombay Potatoes 3 tablespoons sunflower oil 1 teaspoon mustard seeds A pinch ground cumin 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon chili powder 1 knob fresh ginger, peeled and grated 4 knobs butter 6 potatoes, peeled, parboiled and cut into cubes 4 tomatoes, cores removed and flesh diced A handful of fresh coriander, roughly chopped Instructions: Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 41238,"Iranian Yellow Rice with Saffron 1/2 teaspoon ground saffron 3 ice cubes
2 cups basmati rice
2 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt
2 tablespoons unsalted butter 1 medium onion, sliced
1/2 cup black raisins
Instructions: For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron. Meanwhile, rinse the rice a few times until the water runs clean.
Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook\u2019s Note). Set aside.
When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 41239,"Healthy Breakfast Muffins Butter or cooking spray, for greasing the pan 1/2 cup almond meal
1/2 cup flaxseed meal
1/2 cup oat bran
1/2 cup spelt flour
1/2 cup whole wheat flour
1/3 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 egg
1 egg white
3/4 cup (plus or minus) buttermilk
1/2 cup Applesauce, recipe follows 2 ripe bananas, mashed
1 cup walnuts, chopped
1/2 cup raisins
6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths 1 cup apple juice or water
Juice of 1/2 lemon
1/2 cup light brown sugar
1 teaspoon cinnamon
Instructions: Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray. In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins. Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes. Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through. Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41240,"Roasted Branzino with Green Olive Couscous 1/2 stick unsalted butter 1 ruby red grapefruit, zested and juiced Extra-virgin olive oil 4 whole branzino, 1 1/2 pounds each, gutted and scaled Kosher salt and freshly ground black pepper Green Olive Couscous, recipe follows Kosher salt 1/2 pound green beans, trimmed 1 cup cold water 1 cup couscous 1 tablespoon champagne vinegar 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small ruby red grapefruit, zested and juiced 1 fennel bulb, sliced paper thin, a few fronds reserved Freshly ground black pepper 1/4 cup pine nuts, toasted 1 cup pitted and chopped green olives Instructions: Arrange an oven rack about 4 inches from the broiler and preheat the broiler. Melt the butter in a small saucepan, over low heat, with the grapefruit zest and juice and simmer for a couple of minutes. Oil a large baking sheet. Sprinkle the fish all over with salt and pepper, including inside the cavities. Put the fish in a single layer on the baking sheet, then stuff the cavities with some of the couscous. Drizzle the fish with some of the grapefruit butter and broil, without turning, until the skin blisters and the fish is cooked through but still translucent at the bone, 12 to 15 minutes. Baste the fish a couple of times with the remaining grapefruit butter while broiling. Transfer the fish to a serving platter and serve with the remaining couscous and a drizzle of any remaining grapefruit butter. Bring a large pot of salted water to a boil over medium heat, for the beans. Fill a large bowl with ice water and add enough salt until it tastes lightly salty - this is to refresh your beans. When the water comes to a boil add the beans and cook until just tender, about 3 minutes. Drain and then refresh in the salted ice water. Drain and cut into 1-inch pieces. Set aside. Meanwhile, pour cold water over the couscous in a medium bowl (using cold water reserves the couscous' grainy, nutty texture). Cover and let stand for 15 minutes. Combine the vinegar, oil, grapefruit zest and juice, fennel and fronds in a large serving bowl. Season with salt and pepper, to taste. Fold in the couscous along with the pine nuts, green beans and olives. Season, to taste, with salt and pepper and finish with a drizzle of olive oil. ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]" 41241,"Dinner Clam Souffle Butter for souffle dish 1 can (7 ounces) clams, drained and minced 1 can (12 ounces) whole-kernel corn, drained 5 large eggs, separated Salt and Tabasco sauce Dash Worcestershire Instructions: Preheat the oven to 375 degrees. Lightly butter a 1 and 1/2 quart souffle dish. In a mixing bowl combine the clams with the corn. Whisk in the yolks, 1/2 teaspoon of salt and a dash of Tabasco and Worcestershire sauce. In a clean bowl with clean beaters, whip the egg whites until stiff but not dry. Fold the into the mixture and spoon it into the souffle dish. Bake for 30 minutes or until top is browned. While the souffle is cooking, make a lovely salad to serve on the side, heat up some French bread and dinner is done. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 41242,"Steamed Mussels with Endive 1 stick unsalted butter, cut into small pieces 3 stalks celery, chopped, plus chopped celery leaves, for topping 2 heads Belgian endive, sliced crosswise 1 inch thick 4 large shallots, chopped 3 cloves garlic, crushed Kosher salt and freshly ground pepper 4 pounds mussels, scrubbed and debearded 4 sprigs thyme 11/2 cups dry white wine Juice of 1/2 lemon Chopped fresh parsley, for topping Toasted sliced baguette, for serving Instructions: Heat 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the chopped celery stalks, endive, shallots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are softened, 4 to 5 minutes. Increase the heat to high and stir in the mussels and thyme. Add the wine and bring to a boil; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. (Discard any unopened mussels.) Transfer the mussels and vegetables to a bowl using a slotted spoon. Whisk the remaining 6 tablespoons butter and the lemon juice into the liquid in the pot. Bring to a boil, then remove from the heat and return the mussels to the pot. Sprinkle with celery leaves and parsley; toss to coat. Serve with toasted baguette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41243,"Bug Juice 1 (32-ounce) bottle purple grape juice 1 (32-ounce) bottle raspberry apple juice Blueberries 1 (16-ounce) bottle lemon-lime soda Instructions: Combine the grape and raspberry apple juice and chill. Using the mixed juice, fill ice cube trays and put 1 blueberry in each compartment. Just before serving add the soda to the fruit juice and the ice cubes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41244,"Butterscotch Lava Cakes Nonstick baking spray, for the ramekins 3/4 cup butterscotch chips
1 stick (8 tablespoons) salted butter
1 1/4 cups powdered sugar
2 large eggs plus 3 yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Chocolate ice cream, for serving Instructions: Preheat the oven to 425 degrees F. Spray four 6-ounce ovenproof ramekins with baking spray and place on a baking sheet. Microwave the butterscotch chips and butter in a large microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth and the butterscotch has melted. Stir in the sugar until well blended. Whisk in the whole eggs and yolks, then add the vanilla. Stir in the flour. Divide the mixture among the prepared ramekins. Bake until the sides of the cakes are firm and the centers are soft, 13 to 15 minutes. Let stand 1 minute. Invert onto individual plates while warm. Serve with chocolate ice cream on top. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 41245,"Watercress Salad with Lime Dressing 1 bunch watercress, trimmed and coarsely chopped 4 sprigs fresh mint, chopped, 2 tablespoons A handful of flat-leaf parsley, chopped 1 heart of romaine, coarsely chopped 1 ripe lime, juiced 1 teaspoon sugar 3 tablespoons extra-virgin olive oil, eyeball it Coarse salt and pepper Instructions: Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 41246,"Chinese Chicken Salad 1 pound boneless, skinless chicken breast, sliced into strips Water Coarse salt and cracked pepper 1/2 pound sugar snap peas 1 1/2 pounds Napa cabbage, thinly sliced, about 1 small head 2 cups red cabbage, thinly sliced 1 red bell pepper, seeded and sliced thin 1 yellow bell pepper, seeded and sliced thin 1 1/2 cups sprouts 6 scallions, sliced thinly 5 ounces shredded carrots (1/2 a 10 ounce supermarket bag) 1 cup loosely packed, roughly chopped cilantro leaves 1 tablespoon sesame tahini or creamy peanut butter 1 teaspoon dark sesame oil 1/2 cup lime juice 6 tablespoons soy sauce 2 teaspoons grated ginger 2 teaspoons sugar 1/2 teaspoon chili paste Instructions: Place chicken in a shallow pot or non-stick pan with just enough water to keep it from burning. Season with salt and pepper. Cover, turn heat to medium and cook 5 minutes. Add peas to pan, cover and continue cooking 3 to 5 minutes more until chicken is tender and snap peas are blanched but still crunchy. Remove from heat, pour off liquid and let cool. Place sesame tahini and sesame oil in a large salad bowl, whisk in lime juice and stir until combined. Add soy sauce, ginger, sugar and chili paste. Taste and adjust seasonings. Add chicken, snap peas, cabbage, peppers, sprouts, scallions, carrots and cilantro. Toss until all ingredients are coated with dressing. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 41247,"Blue Kamikaze 1 1/4 ounces vodka (recommended: Skyy Vodka) 3/4-ounce blue curacao (recommended: Hiram Walker Blue Curacao) 1/2-ounce lime juice (recommended: Finest Call Lime Juice) Ice Instructions: Combine all ingredients in a cocktail shaker with ice. Shake and strain into a 4 1/2-ounce cocktail glass. ","[Vodka, Lime Juice]" 41248,"Light Spicy Zucchini and Tomato Casserole 2 pounds zucchini Nonstick cooking spray, for greasing Kosher salt and freshly ground black pepper. Kosher salt and freshly ground black pepper.
1 teaspoon olive oil 2 cloves garlic, minced 1 red or green jalapeno, finely diced, seeded if desired 1 teaspoon chili powder 1/2 teaspoon ground cumin One 14.5-ounce can no-salt-added fire-roasted diced tomatoes 1/3 cup crumbled Cotija cheese 2 tablespoons roughly chopped cilantro Instructions: Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 41249,"Peanut Butter Clay 1 cup creamy peanut butter 1 1/2 cups instant powdered milk 3 tablespoons honey Instructions: Stir together peanut butter, instant milk and honey. Knead dough until smooth. If dough is too moist, add more powdered milk. If dough is too dry, add more honey. Form into critters of their choice, from snakes to monsters. Then decorate the artwork with peanuts, raisins, chocolate chips, and coconut. Store unused dough in the refrigerator ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 41250,"Chicken Cacciatore 4 skinless chicken breast halves on the bone, about 2 pounds Salt and freshly ground black pepper 2 teaspoons olive oil 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced 1/2 pound white mushrooms, thinly sliced 2 garlic cloves, minced 1/2 cup dry white wine 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved 1/2 teaspoon dried oregano 1/8 teaspoon red pepper flakes or more to taste Instructions: Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes. Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer. ","[Barolo, Chianti, Rioja, Syrah]" 41251,"Freezer Fry-Up with Sunny Side-Up Eggs 2 tablespoons salted butter 1 small yellow onion, diced
1 red bell pepper, stemmed, seeded, and diced
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 8 ounces)
1 cup frozen corn
1 cup diced frozen pineapple, roughly chopped while frozen
3 cups cooked shredded pork, chicken or beef
1 tablespoon olive oil
4 large eggs
2 tablespoons chopped fresh chives, for garnish, optional
Instructions: Melt the butter in a large skillet over medium-high heat. Add the onions, peppers, cumin and chili powder and stir to combine. Season with salt and pepper and cook, stirring frequently, until softened and beginning to brown, 5 to 7 minutes. Add the sweet potatoes, season, and cook, stirring occasionally, until the edges begin to caramelize, about 10 minutes. Add the corn, pineapple and shredded pork, and stir well to combine. Cook until the corn and pineapple are completely thawed and warm and the mixture is hot throughout. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Crack the eggs into it, cover the pan, and cook until the whites are set but the yolks are still runny, about 3 minutes (or cook to desired doneness.) Season with salt and pepper. To serve, divide the potato hash among 4 plates; top each with a fried egg and sprinkle some chives over the top, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41252,"Grilled Summer Vegetables 8 ounces green beans 12 green onions
2 red bell peppers, seeded and quartered 2 yellow squash, cut into 1/4-inch-thick rounds
2 zucchini, cut into 1/4-inch-thick rounds 1/4 cup plus 2 tablespoons olive oil
Salt and pepper 2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh rosemary 2 cloves garlic, minced Instructions: Preheat a grill to medium-high heat. Brush the green beans, green onions, red peppers, squash and zucchini with 1/4 cup of the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. (The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.) Arrange the cooked vegetables on a platter. Meanwhile, whisk the remaining 2 tablespoons olive oil, balsamic vinegar, parsley, rosemary and garlic in a small bowl. Season with salt and pepper. Drizzle the herb mixture over the vegetables. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41253,"Squash Casserole 2 pounds yellow squash, sliced 1 small onion, chopped 1 small bell pepper, chopped 2 teaspoons olive oil 1 teaspoon salt 1 teaspoon white pepper 1 1/2 pounds cheddar cheese 1 cup Italian bread crumbs Instructions: Preheat oven to 350 degrees F. Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 41254,"Poached Fresh Figs 1 cup dry red wine 1/2 cup sugar Zest of 1 large lemon 1 1/2 cups water 2 sprigs fresh thyme 1 vanilla bean (split) 8 fresh calimyrna figs Creme Fraiche and fresh thyme for garnish Instructions: Combine wine, sugar, lemon zest, 1 1/2 cups water, thyme, and vanilla bean in a non-reactive medium size saucepan and heat to simmer, let simmer gently for 5 minutes. Add figs to the syrup and continue to simmer until the figs are tender about 5 minutes. Remove from the heat and let figs cool about 10 minutes in the syrup. Remove and discard the thyme. Divide the figs among four glasses or bowls and spoon the warm syrup over the fruits. Garnish with Creme Fraiche and fresh thyme sprigs. ","[Rhone Blends, Moscato, Vin Santo]

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 Fresh Berries 1 (8 oz) round of brie cheese 1/4 cup honey 1/4 cup balsamic vinegar 1 tbsp chopped" 41255,"Deep Fried Balloon Bread (Poori) 1 cup of atta/chapati flour (Indian whole-wheat bread or 1/2 cup whole wheat flour plus 1/2 cup unbleached all-purpose flour) 1 tablespoon of corn, peanut or vegetable oil 1/3 cup water Unbleached all-purpose flour for dusting Corn, peanut or vegetable oil, enough to fill a kadhai or a skillet to a depth of 3 inches Instructions: Place the flour in a large shallow bowl. Add 1 tablespoon oil and rub into it. Add water in a stream, first fast then slowly as the flour begins to adhere together. Gather the dough and knead until smooth, about 5 minutes, dusting with flour if it sticks. Brush with oil, cover and let dough rest for 15 minutes. To make the dough in the food processor, place flour and oil in the food processor. With the steel blade attached, machine running, add water in a thin stream through the feed tube. The flour will adhere together into a mass and a dough ball will form on the blades. Process for 1 minute, with on and off motion, to knead the dough. Carefully remove dough to a work surface.
Roll dough into 12-inch long rope and cut into 12 equal parts. Roll each piece of dough into smooth balls. Or, alternatively, pinch off 1-inch round portions of dough from the whole and roll into a smooth ball. Dust the balls lightly to prevent sticking. Keep the rest of the dough covered with a damp towel or plastic wrap to prevent drying out. Start heating the oil in a wok or a chicken fryer to 375 degrees. Working one at a time, pick up one ball, dust with flour and place on the work surface. Press firmly to flatten it, turning it once. Roll the patty into a thin round circle dusting often with flour to prevent sticking. Roll few breads the same way and keep them on the work board, covered, to prevent them from drying out. DO NOT STACK. Lift one bread and gently drop it in the hot oil. When the bread is puffed and the underside golden brown, turn with a slotted spoon and fry the other side. Take it out and drain briefly on paper towels. Repeat with the rest of the rolled bread the same way. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41256,"Roasted Red Pepper Mousse 2 tablespoons olive oil 2 cloves garlic, minced 2 onions, diced 4 roasted red peppers, peeled, seeded and finely chopped 2 cups/250 ml chicken or vegetable stock 2 tablespoons tomato paste Salt and freshly ground black pepper Pinch piment d'espelette or cayenne pepper 4 teaspoons unflavored gelatin Squirt of lemon juice 1 cup/250 ml heavy cream Instructions: Heat the oil in a saute pan and gently cook the garlic and onions until soft. Add the red peppers, 2/3 cup/150 ml of the stock and the tomato paste. Season with salt, black pepper and piment d'espelette. Simmer until the vegetables are tender and the liquid has completely evaporated. Puree with an immersion blender and transfer to a metal or glass bowl.
Stir the gelatin into the remaining stock in a small saucepan and heat, stirring to dissolve. Mix it well into the puree. Set the mixture on a bed of ice and cool until the mixture mounds when dropped from a spoon. Check the seasonings, adding lemon for acidity if needed. (The mixture should be highly seasoned because the cream, once added, will dilute the taste a bit.)
Whip the cream and gently fold it in. Pour the mixture into a mold, cover and chill until serving, at least 4 hours. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41257,"Creamy Herbed Tomato-Arugula Pasta Salad with Bacon Kosher salt and freshly ground black pepper 8 slices bacon, finely chopped 1/3 cup mayonnaise 1/4 cup chopped fresh basil 3 tablespoons sour cream 2 tablespoons finely chopped fresh chives 2 tablespoons chopped fresh parsley 1 1/2 tablespoons fresh lemon juice 8 ounces dried ziti 3 cups loosely packed arugula 3 medium vine ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside. Whisk together the mayonnaise, basil, sour cream, chives, parsley, lemon juice, 1/2 teaspoon salt and a few grinds pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the arugula and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41258,"cl Apple Brined Fried Chicken One 3- to 3.5-pound free-range chicken, back removed, cut into 10 pieces (2 legs, 2 thighs 2 wings, breast quartered)
cl Apple Brine, recipe follows 4 cups cornmeal
2 cups flour
1 cup Rib Rub, recipe follows 1 gallon (16 cups) canola oil, for frying
8 ounces dried pasilla negro chiles, seeded 3 Granny Smith apples 1 quart (4 cups) apple cider
1 cup molasses
1 cup kosher salt
1 cup sugar
1/2 cup peeled garlic, chopped
12 ounces kosher salt 8 ounces sugar 5 ounces paprika 3 ounces onion powder 3 ounces garlic powder 3 ounces ground black pepper 2 ounces anise or fennel seed 2 ounces ground yellow mustard Instructions: Place the cut-up chicken in the cl Apple Brine and refrigerate overnight. To make the chicken fry mix, add the cornmeal, flour and Rib Rub to a large bowl. Drain the brined chicken well and add to the bowl with the chicken fry mix. Mix the chicken well with the breading to get a good coat. Let set in the mix for 20 minutes. In a large heavy pot, add the canola oil and heat over medium heat to 275 degrees F. Give the chicken a final mix and, using tongs, carefully place each piece of chicken into the hot oil. Fry until cooked through, about 14 minutes. Remove to a platter lined with paper towel and let drain before serving. Soak the chiles in hot water until softened. Transfer them to a food processor and process to a paste. Strain the paste, then transfer to a large container with a lid. Put the apples in a food processor, skin and core included, and pulse to chop. Transfer to the container with the cl paste and add the apple cider, molasses, salt, sugar, garlic and 8 cups (1/2 gallon water). Combine the salt, sugar, paprika, onion powder, garlic powder, black pepper, anise seed and mustard in a bowl. ","[Syrah, Tempranillo, Barbera, Riesling]

" 41259,"Prosciutto Pizza with Cauliflower Crust 1 small head cauliflower, chopped (about 5 cups) 2 ounces shredded Asiago (1 cup) 1 large egg 1/2 teaspoon dried Italian seasoning or oregano 1 clove garlic, minced Kosher salt and freshly ground black pepper Olive oil, for brushing 1 1/2 cups shredded mozzarella (6 ounces) 1/2 cup marinara sauce 4 slices prosciutto (1 ounce), sliced into ribbons Crushed red pepper flakes, for sprinkling 1/4 cup fresh basil leaves, torn Instructions: Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F. Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups. Transfer the cauliflower to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched. Pour onto a clean kitchen towel and wring out as much moisture as you can. Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes. Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes. Sprinkle with the basil just before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 41260,"Red Potato Salad 3 pounds small red potatoes Kosher salt 1 cup good mayonnaise 1/4 cup buttermilk, milk, or white wine 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 1/2 cup chopped fresh dill Freshly ground black pepper 1/2 cup chopped celery 1/2 cup chopped red onion Instructions: Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 41261,"Macerated Strawberries 2 pints medium size strawberries, hulled and sliced 1 (750 milliliter) bottle red wine 1/4 cup orange blossom honey 1 teaspoon finely chopped lemon zest 1 teaspoon ground black pepper 1/2 cup sugar Instructions: In a bowl combine all ingredients. Let stand in refrigerator for 2 hours ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 41262,"Szechwan Eggplant Stir-Fry 5 Asian eggplants, about 2 pounds 3 tablespoons peanut oil 1 tablespoon dark sesame oil Kosher salt and freshly ground black pepper 2 green onions, white and green parts, sliced on a diagonal 1-inch piece fresh ginger, peeled and minced 3 garlic cloves, minced 1 fresh red cl, sliced 1/2 cup chicken broth 3 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon light brown sugar 1 tablespoon cornstarch 1 tablespoon toasted sesame seeds, for garnish Thai holy basil and fresh cilantro leaves, for garnish Instructions: Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide. Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and cl; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 41263,"Pappardelle with Wild Boar Ragu (Pappardelle al Ragu Di Cinghiale) 2 ounces extra-virgin olive oil 1 pound cubed wild boar, may substitute pork shoulder, if desired 1 teaspoon fine salt 1 teaspoon freshly ground black pepper 4 ounces diced onions 2 ounces diced carrots 2 ounces diced celery 1 ounce minced garlic 4 ounces tomato paste 1 ounce all-purpose flour 1 quart red wine 1 bay leaf 1 sprig rosemary 1 sprig thyme 1 sprig sage 4 to 6-ounce portions fresh or dry pasta, cooked al dente Instructions: Heat the oil in a large saucepan over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste and flour. Add the red wine and herbs. Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender. Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce. Serve over pasta. ","[Barolo, Barbaresco, Brunello di Montalcino, Tempranillo]" 41264,"Stuffed French Toast with Pickled Peaches and Bourbon Caramel 1/2 cup Grade B pure maple syrup 1/4 cup white wine vinegar
3 ripe peaches, peeled, pitted and sliced into eighths
1/4 cup Grade B pure maple syrup 2 tablespoons unsalted butter
1/4 cup bourbon 3 ounces cream cheese, such as Philadelphia, at room temperature 3 ounces mascarpone cheese, at room temperature
2 tablespoons peach preserves
1 tablespoon clover honey
1/4 teaspoon ground cinnamon
Eight 1/2-inch-thick slices challah bread 4 tablespoons canola oil
4 slices thick-cut bacon, cut into lardons 6 large eggs plus 2 large egg yolks
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
1 cup heavy cream
1 cup whole milk
2 tablespoons bourbon
4 tablespoons unsalted butter
Confectioners? sugar, for garnish Fresh mint sprigs, for garnish Instructions: For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat. Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel. For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup. Add the maple syrup and butter and cook until slightly thickened, about 5 minutes. Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer. For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast. For the French toast: Preheat the oven to 300 degrees F. Set a baking rack in a rimmed baking sheet. Spread out the bread in a single layer and bake to stale, about 15 minutes. (Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.) Remove the bread and let cool. Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack. Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels. Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth. Whisk in the heavy cream, milk and bourbon until combined. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer. Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side. Remove the slices with a slotted spatula and let the excess custard run off. Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes. Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more. Transfer to the prepared baking and place in the oven. Repeat with the remaining butter, oil and bread. Bake the French toast in the oven for 5 minutes. Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates. Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon. Dust with confectioners' sugar and garnish with mint sprigs, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41265,"Grapefruit \Brulee
2 large grapefruits, halved crosswise 1/2 cup plus 2 tablespoons sugar
Instructions: Cover a baking sheet with foil and arrange the four grapefruit halves in a single layer on top. Use a paring knife to cut in between the sections of each half, then trace around the edge. This will make the grapefruit pieces easy to remove and eat once the sugar is on top. In a medium stainless steel pan, combine the sugar with 1/4 cup water, then swirl over medium heat to blend. Heat until it forms a clear syrup, 3 to 5 minutes. (Do not stir with any utensils.) When the sugar and the water have melted together completely, raise the heat gently and watch as the caramel darkens slightly to amber, 2 to 3 minutes more. Pour the hot caramel over the tops of all the grapefruits halves and let cool, 3 to 5 minutes. The sugar should form a hard shell on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41266,"Kobe Beef Sliders 1 pound high quality ground Kobe beef 1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 2 shallots, finely chopped 12 small rolls sliced in 1/2 (recommended: Hawaiian sweet rolls) Sliced cheese of your choice (see Cook's Note) Micro greens, for garnish Condiments of your choice Instructions: Start up your grill and make sure it's hot. In a medium-sized mixing bowl add the beef, seasonings, and shallots. Mix the meat with your hands, thoroughly incorporating the seasoning and shallots. Form the meat into small-sized patties. Put the mini-patties on the grill and cook through, giving it about 2 to 3 minutes per side. In the last 2 minutes of grilling, top each patty with a slice of cheese and allow it to start melting. When the cheese has melted, remove the patties from grill. Put the patties on the bottom half of the bun, garnish with micro greens, and lean the top half of the bun on the side of the slider, exposing the greens, for presentation purposes. Serve hot with condiments on the side. If giving to your dog, go with a mild cheese ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 41267,"Mixed Greens Salad with Strawberries and Candied Walnuts 1 tablespoon unsalted butter 1 cup walnuts 1/4 cup granulated sugar Pinch ground cinnamon Pinch kosher salt 2 tablespoons sugar 2 tablespoons blush wine vinegar 2 tablespoons hot water 2 teaspoons mixed berry jam 1/4 teaspoon garlic powder 1/4 cup extra virgin olive oil Pinch kosher salt 10 ounces mixed greens 1 cup sliced strawberries 1 cup candied walnuts (or pecans) 1/2 cup feta cheese Blush wine vinaigrette, homemade (recipe follows) or store bought Instructions: To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes. To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine. To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41268,"Quesadillas with Huitlacoche con Queso 2 cups fresh huitlacoche 2 tablespoons cooking oil 1/2 cup diced onions 2 cups finely ground masa harina 1 1/4 cup cold water 1/2 teaspoon salt 2 cups queso blanco Instructions: Cut huitlacoche off corncob and dice. Heat a medium saute pan with oil, add onions cook until soft. Add huitlacoche saute until tender, about 5 minutes. In a medium bowl combine the masa harina, water, and salt and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water, a tablespoon at a time until a test piece does not crack. Place a small ball of dough between two pieces of waxed paper and press or roll into a small tortilla. Folding the raw dough, make a pocket, and fill with a tablespoon each of Sauteed huitlacoche and queso blanco. Seal the edge. Cook on grill for 5 minutes until golden brown. ","[Rioja, Tempranillo, Garnacha, Barbera]" 41269,"Tortellini and Spinach Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 3 tablespoons sour cream 1 1/2 tablespoons fresh lemon juice 8 ounces cheese tortellini 6 cups loosely packed baby spinach 1/2 cup chopped fresh basil 1/2 cup thinly sliced scallions 1/4 cup grated Gouda 1 vine-ripe tomato, chopped Instructions: Bring a large pot of salted water to a boil. Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing. Add the spinach, basil, and scallions, Gouda and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41270,"Slow-Cooker Rolled Beef Chili 1/2 cup low-sodium chicken broth 3 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 14-ounce can diced fire-roasted tomatoes with green chiles 1 large poblano pepper, seeded and diced
3 6-inch corn tortillas 1 cup shredded pepper jack cheese (about 4 ounces)
1/2 cup chopped fresh cilantro
1 flank steak (1 1/2 to 1 3/4 pounds) Kosher salt and freshly ground pepper 1 1/2 cups frozen fire-roasted corn Instructions: Whisk the chicken broth, 2 tablespoons chili powder, 1 teaspoon cumin, the tomatoes and poblano in a 6- to 8-quart slow cooker. Tear 1 tortilla into pieces and add to the slow cooker. Mix the remaining 1 tablespoon chili powder and 1/2 teaspoon cumin in a small bowl. Toss the cheese with 1/4 cup cilantro in a separate bowl. Set aside. Butterfly the steak: Put the steak on a cutting board with the short end facing you, then slice in half horizontally, with your knife parallel to the board, without cutting all the way through; open like a book. (If your steak is less than 1/2 inch thick to begin with, do not butterfly; instead, lightly pound the steak with the flat side of a meat mallet until about 1/4 inch thick.) Season with salt, pepper and the chili powder-cumin mixture.
Press the cheese mixture over the steak in an even layer and arrange the remaining 2 whole tortillas in the center, overlapping slightly if needed. Starting with a long side, roll up the steak into a tight log. Tie with kitchen twine in 1 1/2-inch intervals, then tuck in the ends and tie lengthwise to keep the ends in place. Nestle the steak roll in the slow cooker and spoon some of the sauce over the top. Cover and cook on low until the meat is tender and the sauce is bubbling, 7 hours.
Remove the steak roll to a cutting board and let rest, 5 minutes. Stir the corn into the slow cooker, cover and continue to cook on low until heated through, about 5 minutes, then stir in the remaining 1/4 cup cilantro. Untie the steak and thinly slice. Serve with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41271,"Pumpkin and Pancetta Stuffing 2 tablespoons olive oil 1/4 pound of pancetta Small pumpkin, about 1 1/2 pounds 4 large shallots, peeled and sliced 1/4 cup celery, diced 5 cups of 1/2inch bread cubes, crust included 3 tablespoons garlic, minced 1/2 cup mixture of herbs (parsley, thyme, rosemary) 1/4 cup dried figs, halved 1/4 cup shelled and lightly toasted pumpkin seeds 3 tablespoons of butter Salt and pepper 1/4 cup chicken stock Instructions: In a large saute pan heat the olive oil. Add the pancetta and cook until lightly crisp. Split the pumpkin in half, scoop out the seeds and bake cut-side down at 350 degrees for about 30 minutes, or until tender but not mushy. Then cut the rind away from the flesh. Cut the flesh into 1inch cubes and put 2 cups of cubes in a bowl. To pancetta add the shallots and celery. Cook until vegetables are translucent, about 5 minutes. Toast the bread cubes at 350 degrees on an oiled sheet pan until light brown, about 20 minutes. To pumpkin cubes add toasted bread cubes. Add the garlic to pancetta pan. To bowl of cubes add the mixture of herbs, figs, the toasted pumpkin seeds, butter, salt and pepper, chicken stock and pancetta mixture. Stir to combine. Transfer mixture to a roasting pan, cover, and bake at 375 degrees for 15 minutes, uncover and bake for another 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41272,"Turkey Spring Rolls 2 cups shredded leftover Thanksgiving turkey 3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon hot cl oil
1 package cellophane noodles
Eight 8 1/2-inch rice paper wrappers
3 leaves green-leaf lettuce, torn into pieces
1/2 cup alfalfa sprouts
1 carrot, cut into julienne
1 cucumber, cut into julienne
3 tablespoons finely chopped fresh cilantro
1 cup leftover cranberry sauce 2 tablespoons soy sauce
Hot cl oil Instructions: Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of any of the ingredients. Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions. When they are tender but still have a nice bite, drain and set the noodles aside. Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together. To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro. Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls. For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed cl oil. Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41273,"Orange French Yogurt Cake with Marmalade Glaze 1/4 cup melted unsalted butter, cooled slightly, plus more for greasing pan 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 1 cup plain Greek whole-milk yogurt 1/4 cup canola oil 2 teaspoons finely grated orange zest 1/2 teaspoon vanilla extract 3 large eggs 1/4 cup orange marmalade 1 tablespoon orange liqueur, such as Grand Marnier Instructions: Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.

Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.

Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.

Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41274,"Nona's Marinara Sauce 5 cloves garlic Coarse salt and freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided 1 large onion, diced 3 carrots, peeled and diced 2 tablespoons tomato paste 1 cup fresh basil leaves 2 tablespoons freshly picked oregano leaves 1 (28-ounce) can crushed tomatoes Instructions: Preheat the oven to 400 degrees F. Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside. Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 41275,"Blueberry Crumb Cake 1/4 cup granulated sugar 1/3 cup light brown sugar, lightly packed 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 pound (1 stick) unsalted butter, melted 1 1/3 cups all-purpose flour 6 tablespoons unsalted butter, at room temperature (3/4 stick) 3/4 cup granulated sugar 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon grated lemon zest 2/3 cup sour cream 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup fresh blueberries Confectioners' sugar for sprinkling Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside. For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 41276,"Tequila-Chicken Fettuccine Kosher salt 12 ounces fettuccine 2 tablespoons extra-virgin olive oil 2 bell peppers, sliced 1 red onion, sliced 1 tablespoon minced garlic 1 tablespoon minced jalape?o Freshly ground pepper 2 cups low-sodium chicken broth 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 tablespoons tequila 1/4 cup heavy cream 2 cups shredded rotisserie chicken Chopped cilantro, for topping Lime wedges, for serving Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalape?o, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.
","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 41277,"The Vortex Blue 'Shroom Burger 32 ounces 100 percent ground sirloin 12 strips bacon 1 tablespoon butter 4 kaiser egg buns 1 recipe Blue Cheese Spread, recipe follows 1 recipe Sauteed Mushrooms, recipe follows 4 lettuce leaves 4 tomato slices 4 red onion slices 1 1/4 cups crumbled blue cheese 3/4 cup sour cream 1 tablespoon butter 1 tablespoon minced garlic 8 ounces sliced mushrooms 2 ounces white wine Instructions: Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon until desired crispness, and set aside.
Butter both sides of each bun and grill until toasted. On each of the 4 bottom buns, place the burger, followed by the blue cheese spread, mushrooms, and bacon, in that order. On each of the top 4 buns, place the lettuce, tomato and red onion, in that order. Top with any additional condiments desired, sandwich the 2 sides, and serve. Combine both ingredients in a bowl and refrigerate for 2 hours prior to use. Melt butter in a large saute pan over medium heat. Add garlic and mushrooms and saute until tender. Add wine and simmer for 1 minute or until almost evaporated. Remove from heat and set aside until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41278,"Rum Punch 6 ounces guava juice 6 ounces orange juice 6 ounces pineapple soda (or pineapple juice) 6 ounces ginger beer 6 ounces ginger ale 4 shakes angostura bitters 6 ounces Myers rum, or any other dark rum Orange, lemon, lime slices, for garnish Instructions: Add contents to a pitcher along with ice. Stir and serve immediately. Garnish with orange, lemon and/or lime slices, if desired. ","[Dark Rum, Ginger Beer, Ginger Ale]" 41279,"Pasta Puttanesca 1 ounce olive oil 1 tablespoon minced garlic 3 anchovy fillets, chopped 2 pounds tomatoes, concassed (peeled, seeded, and cut into strips) 1/4 teaspoon red pepper flakes 6 ounces dry pasta, cooked al dente 1 tablespoon capers 2 tablespoons Nicoise olives, pitted 1/2 teaspoon fresh minced oregano 8 fresh basil leaves, torn into pieces 1 tablespoon minced fresh parsley leaves Salt and freshly ground black pepper Freshly grated Parmesan Instructions: In a saute pan, heat the olive oil. Add the garlic and saute 1 minute. Add the anchovy fillets, 1 1/2 pounds of the tomatoes, and red pepper flakes. Bring to a boil and lower to a simmer for 15 minutes. Add the cooked pasta, remaining 1/2 pound of tomatoes, capers, olives and oregano. Toss to mix and coat pasta with sauce. Turn off heat. Add the basil and parsley. Season to taste with salt and pepper. Divide onto 2 pasta plates and grate fresh Parmesan cheese. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 41280,"Chocolate Ice Cream from an Imaginary European Nation 1 cup sugar, divided 1 1/2 cups milk, divided 1 1/2 cups heavy cream 1 cup unsweetened Dutch-processed cocoa 6 large egg yolks Instructions: Combine 1/4 cup of the sugar, 1/2 cup of the milk and all of the cream in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat. In the meantime, combine the remaining cup of milk, 3/4 cup of sugar, cocoa and egg yolks in a large bowl and whisk until just blended. While gently whisking the cocoa mixture, drizzle the hot cream mixture into it so that it is gradually warmed up. Return everything to the saucepan and cook while stirring with the whisk. Make sure that you are constantly scraping the whisk across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of a spoon. It takes about 2 minutes total, after everything is returned to the saucepan. Do not let it come to a boil. Strain the custard through a fine sieve into a bowl and nestle it into a large bowl of ice. Let cool, stirring occasionally. Transfer custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished cream in a storage container and freeze until firm. ","[Bordeaux Blend, Cabernet Sauvignon, Malbec, Pinot Noir]" 41281,"Smokey the Salmon (Smoked Salmon Scramble) 2 teaspoons vegetable oil 8 eggs 1/2 cup crumbled smoked salmon 2 tablespoons cream cheese, softened 1/2 cup chopped green onions, divided Instructions: Heat oil in a large skillet over medium heat. Combine eggs and salmon and cook until soft. Add cream cheese and mix until a smooth texture, add 1/4 cup green onions and scramble. Serve on a plate and garnish with the remaining 1/4 cup green onions. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41282,"Brisket 1/4 cup pure olive oil 6 pounds brisket Salt and freshly ground black pepper Salt and freshly ground black pepper
2 celery ribs, coarsely chopped 1 carrot, coarsely chopped 1 large onion, coarsely chopped 1 Fresno cl, halved 1/2 cup tomato paste 5 thyme sprigs 3 anchovy fillets, chopped 1 bay leaf 1 head garlic 4 cups chicken stock 2 cups dry red wine 1/3 cup red wine vinegar Instructions: Preheat the oven to 325 degrees F.
In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. Add the celery, carrot, onion, and cl to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently. Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 41283,"Steamed Broccoli with Brown Butter Sauce 1 to 1 1/2 pounds broccoli florets Salt and freshly ground black pepper 4 slices firm white bread, crusts removed 6 tablespoons butter Instructions: Place the broccoli florets in a vegetable steamer basket. Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper. Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41284,"Veal Saltimbocca \Milanese Style
One 12-ounce bone-in veal rib chop 5 thin slices fontina cheese (about 1 ounce total)
6 small fresh sage leaves 4 thin slices prosciutto, such as Prosciutto San Daniele
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup panko breadcrumbs
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Optional serving suggestions: Parmesan shavings, fried sage leaves and grilled lemon slices Instructions: Preheat the oven to 400 degrees F. Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop. Cover the chop with a piece of plastic wrap. Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3 inch thick. Remove the plastic wrap and discard. Stuff one piece of the fontina cheese into the pocket and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that with 2 pieces of prosciutto. Turn over the chop and repeat on the other side. Place the flour, eggs and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the prosciutto-wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, followed by the panko, packing the breadcrumbs on to the chop to help them stick. In a medium skillet, heat the olive oil over medium-high heat until hot. Add the breaded chop and cook until the breadcrumbs on the first side are golden brown, about 2 minutes. Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well. Remove the chop to a baking tray and roast in the oven until cooked to 155 degrees F, 8 to 10 minutes. Allow the veal to rest for 5 minutes before serving. Serve topped with Parmesan shavings and fried sage along with grilled lemon on the side if desired. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 41285,"Crispy Potato Nests with Cherry Ketchup 1/2 cup ketchup 3 tablespoons cherry preserves
3 cups vegetable oil, or enough to fill your pot with 3 inches
2 teaspoons kosher salt
1/4 teaspoon ground cinnamon
3 russet potatoes, scrubbed clean
Instructions: In the bowl of a food processor, combine the ketchup and cherry preserves. Puree until smooth. Set aside or refrigerate until ready to use. Heat the oil in a medium Dutch oven or deep saucepan over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. In a small bowl, mix together the salt and cinnamon. Using the medium-thick blade on a spiralizer, cut the potatoes into spirals. In small batches (about 3/4 cup each), fry the potatoes, turning them as needed with a spider so they brown evenly, until they are lightly golden and crispy, 1 to 2 minutes. Remove the potato nests to a paper towel-lined tray and sprinkle with some of the salt mixture. Serve the cherry ketchup alongside the potato nests for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41286,"Herbed Goat Cheese Toast 14 ounces goat cheese 1 cup ricotta cheese 1/2 cup chopped fresh herbs (combination of tarragon, basil, thyme, etc.) Salt and freshly ground pepper 2 eggs, slightly beaten 2 baguettes Instructions: Preheat the oven to 350 degrees F. In a bowl, mash the goat cheese, ricotta, and herbs together. Season, to taste, with salt and pepper. Fold in the beaten egg. Cut the baguette into thin slices on the bias. Arrange baguette slices on a baking sheet and toast lightly. Remove from heat and change oven setting to broil. Spread cheese mixture on baguette slices, return to baking sheet, and broil lightly. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41287,"Michael's Steak Sauce 2 tablespoons extra-virgin olive oil 1/2 cup onion, minced 1/2 cup tomato paste 1 1/2 cups raisin paste or whole raisins 4 1/4 cups cold water 1 tablespoon garlic, minced 1 1/4 cups balsamic vinegar 5 tablespoons applesauce 5 tablespoons roasted garlic paste 1 1/2 teaspoons mustard powder (dried mustard) 1/4 cup corn syrup 3 tablespoons Worcestershire sauce 3 tablespoons salt 1 teaspoon freshly ground pepper Instructions: Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium. Saute onions until golden brown then add tomato paste, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes. Remove pot from heat, place into blender* and puree until smooth. Add salt and pepper. If the mixture is not smooth enough add a few teaspoons of water and puree until smooth. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41288,"Air Fryer Fried Rice with Sesame-Sriracha Sauce 2 cups cooked white rice 1 tablespoon vegetable oil 2 teaspoons toasted sesame oil Kosher salt and freshly ground black pepper 1 teaspoon sriracha 1 teaspoon soy sauce 1/2 teaspoon sesame seeds, preferably toasted, plus more for topping 1 large egg, lightly beaten 1 cup frozen peas and carrots, thawed Instructions: Combine the rice, vegetable oil, 1 teaspoon of the sesame oil and 1 tablespoon water in a bowl. Season with salt and pepper and toss to coat the rice. Transfer to a 7-inch round air fryer insert, metal cake pan or foil pan. Put the pan in a 5.3-quart air fryer and cook at 350 degrees F, stirring halfway through, until the rice is lightly toasted and crunchy, about 12 minutes. Meanwhile, stir together the sriracha, soy sauce, sesame seeds and remaining 1 teaspoon sesame oil in a small bowl. Open the air fryer and pour the egg over the rice. Close and cook until the egg is cooked through, about 4 minutes. Open again, add the peas and carrots and stir into the rice to distribute and break up the egg. Close and cook 2 minutes more to heat the peas and carrots. Spoon the fried rice into bowls, drizzle with some of the sauce and sprinkle with more sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41289,"Dutch Oven Pot Roast 10 pounds pot roast 3 slices bacon Olive oil 4 cloves garlic 16 ounces beef broth 16 ounces beer 16 ounces water Salt and pepper White pepper Ground cumin 2 bay leaves Whole black peppercorns Red potatoes, cleaned Sliced onions Pinch red pepper flakes Instructions: Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41290,"Chocolate Pecan Zucchini Bundt Cake 3 cups flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 4 eggs 3 cups sugar 3 packs soft baking chocolate (or 3 squares, melted) 1 1/2 cups oil 3 cups grated zucchini 1 cup pecans, chopped 3 teaspoons powdered sugar Instructions: Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 41291,"Overnight Oats: No-Cook Blueberry-Almond Oatmeal 3/4 cup nonfat milk 1/2 cup old-fashioned rolled oats 1/3 cup blueberries 1 teaspoon packed light brown sugar 1/4 teaspoon finely grated lemon zest 1/8 teaspoon pure vanilla extract 3 drops pure almond extract Kosher salt 1 tablespoon toasted sliced almonds 2 teaspoons honey or agave nectar Instructions: The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, almond extract and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate at least 6 hours up to overnight. In the morning, top with the almonds and drizzle with honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41292,"Mole Nachos 5 dried pasilla cl peppers 2 tablespoons extra-virgin olive oil 2 cups chopped onions 2 cloves garlic, minced 1 1/2 cups low-sodium chicken broth 2 tablespoons creamy peanut butter 1 1/2 teaspoons sugar 1 teaspoon dried oregano, crumbled 1 8-to-10-ounce bag tortilla chips 1 3.1-ounce disk Mexican chocolate, chopped Kosher salt and freshly ground pepper 1/2 to 1 cup grated Oaxaca cheese or monterey jack cheese 2 to 4 tablespoons Mexican crema or sour cream 2 to 4 tablespoons chopped fresh cilantro Instructions: Preheat the broiler. Stem and seed the cl peppers and soak in warm water until soft, about 15 minutes. Drain. Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Transfer the mixture to a blender and add the chiles, chicken broth, peanut butter, sugar and oregano. Coarsely crumble 1/4 cup tortilla chips, add to the blender and puree until smooth. Return the mixture to the saucepan and simmer, stirring, about 5 minutes. Stir in the chocolate until melted. Season the mole with salt and pepper. Place the remaining tortilla chips in a baking dish. Pour about 2 cups mole on top (reserve the rest for dipping); sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Top with the crema and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41293,"Beef Brutus: Caesar Salad with Sliced Sirloin Steak 1 1 /2 to 2 pounds beef sirloin, 1 inch thick Worcestershire sauce, for brushing and basting Balsamic vinegar, for brushing and basting Extra-virgin olive oil, for brushing and basting Steak seasoning or coarse salt and black pepper 1 (2 ounce) tin anchovy, drained 4 large cloves garlic, cracked away from skins and finely chopped 1/2 cup extra-virgin olive oil 2 teaspoons (several drops) Worcestershire sauce 1 lemon, juiced 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle Coarsely ground black pepper, to your taste 1/2 cup (a couple of handfuls) grated Parmigiano 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped 1 loaf garlic bread, homemade or store bought Instructions: Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal. Brush meat on both sides with Worcestershire, balsamic, and oil. Let meat rest 10 minutes. Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range). Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat. To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks. To serve, pile Caesar salad greens on plate, garnish with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Barolo]

" 41294,"Chocolate Almond Sandwich Cookies 1 cup roasted smooth unsalted almond butter 1 cup coconut sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup cocoa powder, such as Scharffenberger
1 teaspoon baking soda
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
2 cups instant rolled oats
3/4 cup mini chocolate chips
8 ounces (1 block) cream cheese, at room temperature 1/2 cup powdered sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons cocoa powder, such as Scharffenberger
Pinch of kosher salt
Instructions: For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely. For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving. ","[Pinot Noir, Riesling, Moscato, Brachetto]" 41295,"Calabrese Fried Eggplant Vegetable oil cooking spray One 1-pound eggplant, ends trimmed, halved lengthwise 1 tablespoon extra-virgin olive oil 1 cup grated pecorino cheese 1/2 cup plain breadcrumbs, plus extra, as needed 1/4 cup chopped fresh basil leaves 1 large egg, beaten 2 cloves garlic, minced 2 tablespoons chopped fresh flat-leaf parsley 2 cups jarred marinara or tomato-basil sauce 3/4 teaspoon crushed red pepper flakes Vegetable oil, for frying 1/2 cup grated pecorino cheese Instructions: For the eggplant: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray. Place the eggplant, cut-side up, on the prepared baking sheet. Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife. Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes. For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor. Blend until the eggplant is smooth. Add the cheese, breadcrumbs, basil, egg, garlic and parsley. Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed. Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop. For the sauce: Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat. Cook 5 minutes, stirring occasionally. Keep warm over low heat until ready to serve. For assembly: Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way. Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.) In batches, fry the eggplant balls until golden, about 1 minute. Drain on paper towels. Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 41296,"Cobb Salad 2 whole chicken breasts 1 pound bacon 2 cups finely grated Roquefort cheese 4 medium tomatoes, peeled and seeded 2 ripe avocados Salt Fresh lemon juice 1 head iceberg lettuce, trimmed, washed, and dried 1 head romaine, trimmed, washed, and dried 1 bunch watercress 1 bunch chicory 4 tablespoons chopped chives 6 hard-boiled eggs 2 cups Cobb's Old Fashioned French Dressing (recipe follows) 1 cup water 1 cup red wine vinegar 1 teaspoon sugar Juice of one lemon 1 tablespoon salt 1 tablespoon ground black pepper 1 tablespoon Worcestershire sauce 1 tablespoon dry English mustard 1 clove garlic, minced 1 cup olive oil 3 cups salad oil Instructions: Place the chicken breasts in a shallow pan or deep skillet and cover by about one inch with cold water. Bring to a simmer over medium heat, maintain the heat at a simmer, and poach the breasts for 10 to 12 minutes, depending on their size. Remove the pan from the heat and allow the chicken to cool to room temperature. When the chicken is cool, remove it from the stock (which can be strained and used for another purpose), remove and discard the skin and bones, and chop the meat finely. Meanwhile, cook the bacon until it is crisp. Drain the bacon well and chop in roughly, by hand or in a food processor. Place the chopped bacon on paper towels and dry further, in a conventional oven on a low heat or in a microwave oven, until it separates into bits. This process may need to be repeated 2 or 3 times, depending on the fat content of the bacon used. Place the Roquefort cheese in the freezer for about 15 minutes; then remove the cheese from the freezer and grate it, using a cheese or vegetable grater. Cut the tomatoes into small dice and sprinkle with salt and pepper. Halve, peel, and dice the avocados; sprinkle with salt and fresh lemon juice. Using a food processor, chop the greens finely, into 3/16 inch bits, but do not reduce them to mush. Finely chop the hard boiled eggs. To assemble the salad, place all the greens in a large bowl and toss them together; spread the greens evenly in the bottom of the bowl. Arrange the bacon, egg, chicken, tomato, and cheese in strips across the greens; arrange the chopped avocado around the edge of the salad. Bring the salad to the table with the dressing alongside and toss together just before serving. Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41297,"Cheese and Crackers Christmas Tree Two 8-ounce blocks cream cheese, at room temperature 2 tablespoons Worcestershire sauce 1 1/2 teaspoons grated lemon zest 5 cups shredded white Cheddar (about 16 ounces) Kosher salt 1 pretzel rod 1/3 cup finely chopped fresh parsley, plus more for dusting 1/2 cup pretzel sticks (about 40 pieces) 1/2 cup mini buttery crackers (about 45 pieces) 1/4 cup sliced almonds 2 tablespoons pomegranate seeds 2 tablespoons grated Parmesan Crackers, for serving Instructions: Put the cream cheese, Worcestershire sauce, lemon zest, shredded Cheddar and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment and mix until thoroughly combined, scraping down the sides with a rubber spatula as needed. Mound about 1/4 cup of the cheese mixture on a serving plate and insert the pretzel rod vertically (the pretzel will help to hold up the structure). Add more of the cheese mixture, forming it around the pretzel rod and into a cone shape about 6 inches wide and 10 inches tall. Press the chopped parsley into the surface of the cheese tree to make it green, making sure to cover all the white areas. Chill in the refrigerator until firm, about 30 minutes. Insert the pretzel sticks, mini butter crackers and almonds all over the tree, angled downward to create \branches. Take care to alternate the ingredients to add variety and depth. As you decorate the top, break the pretzel sticks in half so they are proportional to the size of the tree. Top the tree with one sliced almond for the \star. Tuck the pomegranate seeds in between the branches for festive \lights. Dust the edges with more finely chopped fresh parsley and grated Parmesan \snow. Serve with crackers on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41298,"Overnight Baked French Toast Casserole Butter, for greasing 1 loaf crusty sourdough or French bread 8 whole eggs 2 cups whole milk 1/2 cup whipping (heavy) cream 1/2 cup granulated sugar 1/2 cup brown sugar 2 tablespoons vanilla extract 1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt Freshly grated nutmeg 1 stick cold butter, cut into pieces, plus more for serving Warm pancake syrup, for serving 1 cup fresh blueberries, for serving Instructions: For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 41299,"Emergency Cake 1 3/4 cups cake flour, sifted 1 cup sugar 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1/3 cup softened butter 2/3 cup lukewarm milk 1 egg, beaten 1 teaspoon vanilla 3 tablespoons melted butter 5 tablespoons brown sugar 2 tablespoons heavy cream 1/2 cup shredded coconut Instructions: Preheat oven to 350 degrees F. Cake: In a mixer with a whip attachment, mix the dry ingredients together. Add the softened butter, lukewarm milk, beaten egg, and vanilla and mix well for 2 to 3 minutes. Pour into a parchment lined 8 by 8-inch cake pan. Bake at 350 degrees F for 25 to 35 minutes. Broiled Icing: In a mixer with a paddle attachment, mix all the ingredients together. When the cake is done, take it out of the oven and, while it's warm, spread the icing on the cake to cover the top. Place it under the broiler until it bubbles all over and starts to brown. Cool then cut into squares and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 41300,"Artichoke Soup with Fresh Mint 2 tablespoons olive oil 2 celery stalks, chopped 1 medium onion, chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups low-sodium chicken broth, plus extra, as needed One 12-ounce package frozen artichoke hearts, thawed 1 packed cup fresh spinach (about 1 ounce) 1 tablespoon chopped fresh mint Lemon wedges Instructions: Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41301,"Grilled-Peach and Almond Ice Pops One 6-inch piece fresh ginger, unpeeled, sliced into very thin rounds (about 1 cup) 1/3 cup sugar 1 pound ripe yellow peaches (about 3 peaches), peeled with a vegetable peeler, halved and pitted 1 tablespoon unsalted butter, melted 2 tablespoons peach preserves 1 cup plain unsweetened almond milk 1 tablespoon fresh lemon juice Kosher salt 1/2 cup smoked almonds, finely chopped Instructions: Prepare a grill or large grill pan for high heat. Bring the ginger, sugar and 1/4 cup water to a simmer in a small saucepan. Cook on medium-low for 10 minutes. Let cool completely at room temperature, at least 30 minutes. Meanwhile, brush the peach halves all over with the butter. Place them cut-side down on the grill, and grill until very charred, about 5 minutes. Flip the peaches, and grill until the rounded side is charred in spots and the peaches are tender but not falling apart, about 5 minutes. Transfer to a plate to cool completely, about 20 minutes. Put the cooled peaches, preserves, 1/2 cup of the almond milk, lemon juice and a small pinch of salt in a blender. Strain the cooled ginger syrup into the blender, pressing the ginger pieces in the strainer with the back of a spoon to extract as much flavor as possible; discard the ginger. Puree the peach mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. When ready to serve, put the remaining 1/2 cup almond milk in one drinking glass and the almonds in another. Unmold the ice pops, and dip the top of each into the almond milk, then into the almonds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 41302,"Tri-Color Bullseye Spritz Cookies 1 cup unsalted butter, at room temperature 3/4 cup sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon kosher salt 2 to 3 drops each of 3 gel food colors Instructions: Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add and mix in 1 egg at a time, scraping down the sides of the bowl between each addition. Add the vanilla and mix. Whisk together the flour and salt in a medium bowl and add to the butter mixture, beating until the flour is just incorporated. Separate the cookie dough into 3 bowls as follows: a small amount for the center of the bullseye then divide the rest equally for the other 2 rings. Add 2 to 3 drops of one of the food colors to the small bowl, stirring to distribute the color evenly. Repeat with a different food color for each of the remaining bowls of dough. Place each colored dough in separate piping bags, making sure to put the smallest amount of dough in the bag with the smallest tip. Starting with the outside of each bullseye, pipe 3-inch rings onto the baking sheet, about 2 inches apart. Use the next bag to pipe the second colored ring inside the first ring, then use the third bag to fill in the center of the bullseye. If the edges of the piped rings overlap, use a bit of water to moisten a finger and smooth out the uneven section. Freeze the bullseyes for 10 minutes before baking. Then bake until the cookies are set but not yet golden brown, about 11 minutes, rotating the pan 180 degrees at the halfway mark. Allow the cookies to cool on a wire rack before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 41303,"Plantain Chips Patacones 2 green plantains 1 cup vegetable oil, plus more if necessary Salt Instructions: Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long. Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium. Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately. ","[Malbec, Tempranillo, Garnacha, Barbera]" 41304,"Next Day Rice and Broccoli Soup 2 tablespoons unsalted butter 1/4 cup chopped onion or shallots 1/2 apple, peeled and finely diced 1 cup or more cooked broccoli, finely chopped 2 cups broth or water 1/4 to 1/2 cup cooked rice Salt and pepper Instructions: Heat butter in a small saucepan. Add onion or shallots, and apple, cover and cook over low heat for 5 minutes or until tender. Add cooked broccoli, rice and broth, cover and simmer 5 minutes to reheat. Season to taste with salt and pepper. Serve as is, or better yet, puree in blender. If thick, thin with water; adjust seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41305,"Lemon Meringue Pie Dip Two 8-ounce containers lemon curd 2 lemons, zested and juiced Pinch of fine salt 2 cups frozen whipped topping, such as Cool Whip, thawed Shortbread cookies, for serving 2 large egg whites, at room temperature 1/8 teaspoon fine salt 1/4 teaspoon cream of tartar 3/4 cup confectioners' sugar Instructions: For the dip: Combine the lemon curd, lemon zest and juice and salt in a medium bowl and beat with an electric mixer until smooth and combined, about 2 minutes. Fold in the whipped topping with a spatula. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight. For the meringue topping: Beat the egg whites and salt in a large bowl with an electric mixer on medium-high speed until foamy, about 2 minutes. Add the cream of tartar and continue to beat until soft peaks form, about 4 minutes. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form, 8 to 10 minutes.
Spoon large dollops of meringue onto the chilled pie. Use a kitchen torch to evenly brown the meringue peaks. Serve with shortbread cookies for dipping.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41306,"Fingerling Potato Canapes 20 fingerling potatoes, halved lengthwise 1 tablespoon extra-virgin olive oil 1 tablespoon fine salt 1 tablespoon freshly ground black pepper 1 cup sour cream, chilled 20 strands fresh chives, cut into 2-inch pieces 1 (2-ounce) jar bowfin or sturgeon caviar Instructions: Preheat the oven to 400 degrees F. Put the fingerling potatoes in a roasting pan and drizzle with the oil and sprinkle with the salt and pepper. Roast until the potatoes are cooked through or a fork can easily be inserted, about 30 minutes. Remove from the oven and let cool. Top each potato half with 1/2 teaspoon sour cream, 1 chive strand and 1/2 teaspoon caviar. Arrange on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41307,"Brick in the Wall Bird with Salsa Verde 1 (4 to 6-pound) chicken 1 teaspoon dried rosemary 1 teaspoon white pepper 1 teaspoon paprika 1 teaspoon salt 1 teaspoon granulated garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried sweet basil 2 tablespoons extra-virgin olive oil Salsa Verde, recipe follows 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 teaspoon red pepper flakes 1 tablespoon chopped garlic 1/2 teaspoon capers 1 teaspoon anchovy paste 2 tablespoons chopped jarred roasted red bell pepper 1 tablespoon chopped onion 2 tablespoons lemon juice 1/3 cup extra-virgin olive oil Salt Instructions: Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it. In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity. Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan. Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer. Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde. In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41308,"Raspberry Cream Pie 25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving 4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving 3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely. Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes. In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41309,"Shrimp Ravioli 2 cups all-purpose flour, plus more for dusting Kosher salt 2 large eggs plus 7 large egg yolks Splash of extra-virgin olive oil Semolina flour, for dusting 1 pound shrimp, peeled and deveined 4 small jarred Calabrian chiles, plus a teaspoon of cl oil 3 strips raw bacon, diced Zest of 1 lemon Kosher salt 1/4 cup fresh basil leaves Extra-virgin olive oil, for cooking and drizzling 1 small shallot, diced 3 cloves garlic, minced 4 to 5 sprigs fresh thyme, leaves picked 1 1/2 cups cherry tomatoes, cut in half Kosher salt and freshly ground black pepper 1/4 cup vodka 1 cup heavy cream 1/2 teaspoon jarred crushed Calabrian chiles Juice of 1/2 lemon 6 fresh basil leaves, plus more for garnish Grated Parmesan, for garnish Instructions: For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour. For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined. Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina. For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes. Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat. Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]" 41310,"Orange-sicle Spritzer 1 pint vanilla ice cream 16 ounces orange soda 1 orange, sliced thin, for garnish 1/4 cup sugar, for garnish Instructions: Place 2 (1/4-cup) scoops of vanilla ice cream in each of 4 serving glasses. Equally top each glass with orange soda. Dip orange slices in sugar and place on rim of glass for garnish. ","[Prosecco, Moscato, Vinho Verde]" 41311,"Black Mission Fig Yogurt Salad 1/2 cup of plain non-fat yogurt 1/2 cup of diced black mission figs 1/2 cup diced seedless cucumber 1/2 cup diced red onion 1/2 cup chopped cilantro leaves Grated peel of 1/2 lime Instructions: Combine all the ingredients in a bowl and serve immediately or refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41312,"Sunny's Quick Wild Rice and Sausage Stuffed Squash 2 small butternut or honeynut squash 2 cups cooked wild rice 1 cup bocconcini or mozzarella, halved or quartered into bite-size pieces 1/4 cup golden raisins, chopped 1/4 cup walnuts, chopped Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1/2 cup chopped sweet onion 2 links Italian hot sausage, casings removed 1 tablespoon mild yellow curry powder 4 to 6 sprigs fresh thyme, leaves stripped and chopped Kosher salt and freshly ground black pepper Chopped fresh cilantro, for garnish Olive oil, for drizzling Instructions: For the squash: Prick the squash all over with a fork. Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Let cool until easy to handle. Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of flesh within the skin to help maintain its shape. Level off the squash halves so they rest without tilting by cutting a tiny slice off each skin side. Place on a baking sheet, flesh-side up. Add the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine. For the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes. Add to the bowl with the squash and stir to combine. Preheat the oven to 350 degrees F. Fill the hollowed squash halves with the mixture and roast it until the cheese melts and the tops are golden brown, about 15 minutes. Sprinkle with the cilantro, drizzle over some olive oil and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 41313,"Whimsical Flower Cupcakes 24 Go-To Vanilla Cupcakes 2 cups Swiss Buttercream 1/2 cup Grapefruit-Tinted Frosting 1/4 cup Egg Yolk-Tinted Frosting Instructions: Frost the cupcakes with the buttercream. To pipe the flower: Place the grapefruit-tinted frosting in a pastry bag with a #10 round tip. Hold the bag straight above the cupcake. To create a 5-petal flower, start 1/2 inch from the edge, and squeeze and release while dragging toward the center of the cupcake to create a tear-shaped petal. Rotate the cupcake slightly after each petal. Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower. Repeat with the remaining cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41314,"Tiny Banana Splits 6 bananas 1 cup each vanilla, chocolate, and strawberry ice cream Chocolate Syrup, recipe follows Strawberry Sauce, recipe follows Pineapple Topping, recipe follows Crushed nuts Whipped cream Maraschino cherries 8 ounces bittersweet chocolate 1 pint strawberries, rinsed, dried, and tops removed 1/2 cup sugar 1 pineapple, peeled, cored, and cut into large dice (or 3 cups canned or frozen pineapple) 1/2 cup sugar Instructions: Halve bananas, then cut into quarters. Place 3 segments into each serving dish. Using a melon baler to achieve \tiny\ scoops, place a scoop of each flavor of ice cream on top of the banana. (Ice cream may be scooped ahead of time and refrozen. This will help the ice cream to hold its shape.) Drizzle a little bit of each sauce over the ice cream and sprinkle with crushed nuts, whipped cream, and top it off with a maraschino cherry. Break up or chop the chocolate and place it in a bowl. Melt in microwave on low power, stirring every 30 seconds. Serve immediately. Using a fork, mash strawberries with sugar in a bowl until well mixed. Refrigerate until ready to use. Puree pineapple and sugar in food processor or blender until slightly chunky. Refrigerate until ready to use. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 41315,"Pistachio Brittle 1 1/2 cups sugar 1/2 cup light corn syrup
1/4 cup water
2 tablespoons unsalted butter
1 teaspoon baking soda
1/2 teaspoon vanilla bean paste
1/4 teaspoon ground fennel
1 cup roughly chopped roasted, salted pistachios
1 orange Flaky sea salt
Instructions: Line a baking sheet with a silicone baking mat or a piece of foil lightly greased with canola oil spray. Combine the sugar, corn syrup and water in a medium saucepot fitted with a candy thermometer. Bring to a boil without stirring; cook until the mixture reaches 305 degrees F (the hard-crack stage), 12 to 15 minutes -- the sugar will become deeply caramelized. Remove the pot from the heat and carefully add the butter, baking soda, vanilla paste and fennel; the sugar will bubble up and incorporate all the ingredients on its own. With a heatproof rubber spatula, stir in the pistachios and then immediately spread the mixture onto the prepared baking sheet in an even layer. While the brittle is still hot, zest the orange evenly over the top and sprinkle with flaky sea salt. Let the brittle cool completely before breaking into small pieces. Serve immediately or store in an airtight container at room temperature. For longer storage, place the brittle in a zip-close bag, remove any excess air, and freeze for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41316,"Raspberry-Lemon White Chocolate Domes Nonstick cooking spray, for the baking dish 1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
2 tablespoons milk
1 tablespoon vegetable oil
1 teaspoon lemon extract
Zest of 1 lemon
1 large egg
1 ounce red candy melting wafers 2 tablespoons plus 2 teaspoons unrefined coconut oil
1 ounce pink candy melting wafers
8 ounces white chocolate, chopped
1/2 cup sugar 3 tablespoons cornstarch
1/8 teaspoon kosher salt
1 cup heavy cream
1 cup milk 3 tablespoons freeze-dried raspberry powder
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla bean paste
Deep pink gel food coloring, for the pudding
1/4 cup raspberry jam
Instructions: For the lemon cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray. Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, lemon extract, lemon zest and egg until smooth and combined.
Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 7 to 10 minutes. Cool for 10 minutes on a wire rack, then turn out onto a cutting board. Use a 2 1/2-inch round biscuit cutter to cut 6 circles from the cake (save the scraps for another use); set aside.
For the white chocolate domes: Meanwhile, add the red candy melting wafers and 1 teaspoon of the coconut oil to a small microwave-safe bowl. Add the pink candy melting wafers and 1 teaspoon coconut oil to another small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Transfer the red mixture to a small piping bag and the pink mixture to a separate small piping bag.
Pipe the red mixture back and forth in thin stripes in the cavities of a silicone half-sphere mold with six 3-ounce cavities. Repeat with the pink mixture, piping back and forth to mingle pink stripes with the red. Freeze until the chocolate is hardened, about 5 minutes.
Add 1 tablespoon coconut oil and 4 ounces of the white chocolate to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute.
Pour the chocolate mixture on top of the set candy in the silicone cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Repeat with the remaining 4 ounces white chocolate and 1 tablespoon coconut oil to create a second white chocolate layer. (Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes.) Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
For the filling: Whisk together the sugar, cornstarch and salt in a medium bowl. Whisk together the cream, milk and raspberry powder in a medium saucepan. Cook over medium heat, whisking occasionally, until small bubbles begin to form around the edges, 4 to 5 minutes. Add the dry mixture to the saucepan in 3 additions, whisking well after each addition. Cook, whisking constantly, until the mixture is thickened, 4 to 5 minutes. (Do not allow the mixture to boil; adjust the heat if needed.) Remove from the heat and add the butter, vanilla and 3 drops of gel coloring. Whisk to combine. Transfer the pudding to a medium glass bowl, then cover and refrigerate for 30 minutes.
Scoop 3 tablespoons of the pudding into each white chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of pudding about halfway down. Pour a heaping teaspoon of raspberry jam into each divot. Top each half-sphere with a cake round, pressing down gently into the pudding (use a paper towel to wipe away any pudding that may seep out of the mold). Freeze until the pudding is set, about 30 minutes.
Gently peel the mold away from each of the half-spheres and trim the edges with a paring knife if needed. Place them cake-side down on a serving platter. Let sit at room temperature for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41317,"Grilled Foil-Packet Chipotle Shrimp 1 1/2 pounds peeled and deveined shrimp Olive oil, for drizzling 1 tablespoon chipotle powder
1/2 teaspoon kosher salt, plus more for the vegetables 1/2 teaspoon freshly ground black pepper, plus more for the vegetables 2 cups quartered grape tomatoes
2 cups diced zucchini
1 cup small-diced baby potatoes
1/2 yellow onion, sliced
Fresh cilantro leaves, for garnish
Instructions: Heat a grill pan over medium heat until hot. Divide the shrimp evenly among 4 pieces of foil large enough to fold over and seal. Drizzle the shrimp with olive oil and season with the chipotle powder, salt and pepper. You can always add less chipotle powder depending on how spicy you want the shrimp. Top with the tomatoes, zucchini, potatoes and onion; season the vegetables with salt and pepper. Wrap up the shrimp and vegetables tightly in the foil packets. Grill the packets until the shrimp are cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with cilantro leaves. ","[Malbec, Tempranillo, Garnacha, Barbera]" 41318,"Spanish Potato Salad 1/4 cup red wine vinegar 1 tablespoon honey 1 pinch saffron threads 1 cup good quality mayonnaise 1 tablespoon minced garlic Salt and freshly ground pepper 2 pounds new potatoes 1 large tomato, coarsely chopped 1/2 cup finely diced Spanish onion 1 tablespoon finely chopped fresh thyme 1/4 cup coarsely chopped flatleaf parsley Instructions: Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper. Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Cava]" 41319,"Thanksgiving Chicken Over Roasted Vegetables 1 whole chicken (4 to 4 1/2 pounds), trimmed of excess fat 2 teaspoons chopped fresh rosemary, plus 2 whole sprigs 2 teaspoons chopped fresh sage, plus 2 whole sprigs 2 teaspoons chopped fresh thyme, plus 2 whole sprigs Kosher salt and freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 6 tablespoons unsalted butter, melted 2 large sweet potatoes, cut into 1-inch chunks (about 1 3/4 pounds) 1 1/2 pounds Brussels sprouts, trimmed and halved 2 medium red onions, trimmed with root end intact, each cut into 6 wedges Four 1-inch-thick slices country bread, cut into cubes (4 to 5 cups) Instructions: Rinse the chicken and pat very dry, inside and out. Combine the chopped rosemary, sage, thyme, 1 tablespoon salt, 1/2 teaspoon pepper and the nutmeg in a small bowl. Rub about two thirds of this salt mixture all over the chicken, inside and out. Stuff the herb sprigs inside the cavity. Set the chicken on a roasting rack to rest and dry at room temperature for 30 minutes. Preheat the oven to 400 degrees F.
Scatter the sweet potatoes, Brussels sprouts and onions in the bottom of a large roasting pan. Drizzle with 2 tablespoons of the melted butter and sprinkle with the remaining salt-herb mixture. Toss well. Set the chicken and roasting rack over the vegetables. Roast until the chicken begins to brown, about 40 minutes.
Toss the bread cubes in a large bowl with 2 tablespoons melted butter and season with salt and pepper. Remove the roasting pan from the oven. Carefully remove the rack and chicken and set aside; toss the bread cubes into the pan with the vegetables. Put the chicken and rack back over the vegetables and brush the chicken with the remaining 2 tablespoons melted butter.
Continue to roast until the chicken skin is crisp and golden and the internal temperature reads 165 degrees F on an instant read thermometer when inserted into the thickest part of the thigh not touching bone, about 40 minutes more.
Remove the chicken to a cutting board to rest for 15 minutes. Increase the oven temperature to 425 degrees F. Toss the vegetables and bread and return to the oven until the vegetables are tender and caramelized and the bread cubes are golden brown and crisp, 5 to 10 minutes.
Carve the chicken into serving pieces and pour any accumulated juice from the carving board over the roasted vegetables and bread. Toss the vegetables and bread again and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41320,"Braised Kale with Toasted Almonds 1 cup slivered almonds 1 tablespoons butter 1 tablespoon minced garlic 1 cup minced onions 1 bunch kale, stemmed and sliced thin 1/2 cup chicken broth 1 teaspoon chicken bouillon 1 teaspoon cracked black pepper Instructions: In a large saute pan over low heat, toast almonds for 3 to 4 minutes until lightly browned. Add butter and allow to brown. Add garlic and onions. Cook for 3 minutes until slightly caramelized. Add kale and toss lightly. Add broth, bouillon and pepper. Cook kale for 5 to 6 minutes until tender and liquid has evaporated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41321,"The Baron's Mother's (Mrs. Mary Kirk's) from-Scratch Baked Beans 1 pound navy beans or Great Northern pea beans 1/2 medium onion, diced 1/2 cup dark brown sugar 1/4 pound bacon square (smoked hog jowls), diced 1/3 cup sorghum 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 1/2 teaspoon salt Instructions: Preheat oven to 275 degrees. Wash and clean the beans, then place them in a bowl and cover with water. Let soak overnight, adding more water if necessary. Drain the beans and wash again. Put beans in a saucepan, cover with fresh water, and bring to a boil. Boil until the beans are soft, then drain, reserving the broth. Layer the beans, onions, sugar, diced bacon square and all other ingredients in a bean pot or ovenproof dish, adding bean broth to bring beans to desired consistency. Bake uncovered for 5 to 8 hours, stirring occasionally. If beans seem to be getting too brown, put on cover while baking. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 41322,"Quick and Easy Peppermint Fudge Cooking spray, for spraying foil 3 cups semisweet chocolate chips
1 can sweetened condensed milk
Red peppermint candies, crushed, for topping Instructions: Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray. In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours. Lift the foil out of the pan and peel off the fudge. Cut into small squares. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 41323,"Turkey and Stuffin' Soup 4 to 6 cups prepared stuffing 1 tablespoon (1 turn around the pan) extra-virgin olive oil 2 medium carrots, chopped, up to 2 cups of leftover baby carrots, chopped 2 ribs celery, chopped 1 onion, chopped Salt and pepper 1 bay leaf, fresh or dried 2 quarts chicken stock 1 1/2 pounds light and dark cooked turkey meat, diced A handful of flat leaf parsley leaves, chopped 1 cup frozen peas or leftover prepared peas, optional Instructions: Preheat oven to 350 degrees F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through. Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using. Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41324,"Almond Cherry Pepita Bars Nonstick cooking spray 2 cups crispy brown rice cereal 1 cup raw pepitas 1 cup raw almonds, roughly chopped 1/2 cup sweetened dried cherries 2/3 cup brown rice syrup 2 tablespoons almond butter 1/2 teaspoon almond extract 1/2 teaspoon flaky sea salt Instructions: Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray. Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated. Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set. Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 41325,"30 Minute Shepherd's Pie 2 pounds potatoes, such as russet, peeled and cubed 2 tablespoons sour cream or softened cream cheese 1 large egg yolk 1/2 cup cream, for a lighter version substitute vegetable or chicken broth Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 3/4 pounds ground beef or ground lamb 1 carrot, peeled and chopped 1 onion, chopped 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup beef stock or broth 2 teaspoons Worcestershire, eyeball it 1/2 cup frozen peas, a couple of handfuls 1 teaspoon sweet paprika 2 tablespoons chopped fresh parsley leaves Instructions: Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular flameproof casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 41326,"Red and Whites 2 cups all-purpose flour 1/2 cup malted milk powder (original, not chocolate-flavored) 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/3 cup sour cream 2 3/4 cups confectioners' sugar 1/3 cup malted milk powder (original, not chocolate-flavored) 2 tablespoons light corn syrup 1 teaspoon pure vanilla extract 3 tablespoons hot water, plus more if needed White and red gel food coloring, for tinting 1/2 teaspoon unsweetened cocoa powder White and red coarse sugar, for decorating Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350? F. Line 2 baking sheets with parchment paper. Whisk the flour, malted milk powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the sour cream, until just combined.
Drop mounds of dough (2 tablespoons each) about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the bottoms and edges of the cookies are set and just starting to brown, 16 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely. Meanwhile, make the icing: Sift the confectioners\u2019 sugar and malted milk powder into a large bowl. Add the corn syrup, vanilla and hot water and whisk until thick but spreadable. (If the mixture is too thick, add more hot water, 1 teaspoon at a time.) Remove half of the icing to a medium bowl. Using a rubber spatula, fold 1/2 teaspoon white food coloring into one bowl of icing, adding more food coloring if needed. Fold 1/2 teaspoon red food coloring and the cocoa powder into the remaining bowl of icing, adding more food coloring if needed.
Flip the cookies flat-side up on the racks. Spread the white icing on half of each cookie using a small offset spatula, sprinkle with white coarse sugar and return to the racks. Refrigerate until set, 15 to 20 minutes. (For a neat line between the 2 colors, lay a piece of foil or wax paper halfway across each cookie before spreading the white icing, then remove after refrigerating.) Spread the red icing on the other half of the cookies and sprinkle with red coarse sugar. Let set at room temperature, at least 2 hours or overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41327,"Baked Alaska 2 quarts (8 cups) super-premium vanilla ice cream 1 1/2 quarts (6 cups) super-premium chocolate ice cream 1 cup orange marmalade Decadent Brownie, recipe follows 8 egg whites, at room temperature 1/4 teaspoon cream of tartar 2 cups sugar Cooking spray 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, plus more for greasing 1 cup unsweetened cocoa powder (natural or Dutch-process) 1/2 teaspoon sea salt 1 1/3 cups sugar 1 1/4 teaspoon pure vanilla extract 2 eggs 2/3 cup all-purpose flour 1 1/2 cups semisweet chocolate chips Instructions: To make the ice cream dome, remove the ice cream from the freezer and allow to soften slightly. Line a 3-quart bowl with plastic wrap. In another bowl, beat the marmalade into the softened vanilla ice cream with a wooden spoon until combined. Spoon 2 cups of the orange-vanilla ice cream into the bowl and smooth with a spoon or offset spatula to even. Top with the chocolate ice cream, again smoothing to even, tand hen top the chocolate layer with the remaining 6 cups orange-vanilla ice cream. Cover the surface with plastic wrap and freeze until the ice cream is very hard, at least 4 hours or up to 24 hours. Turn the brownie out onto a large, flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place the cake back in the freezer. Hold in the freezer until the meringue is ready. In electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed until fluffy. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form, 8 to 10 minutes. Remove the ice cream dome from the freezer. Remove the plastic wrap. Cover the ice cream dome completely with the meringue, using the back of a spoon to make swirly peaks. (Alternately, place the meringue in a pastry bag fitted with a rose tip and pipe spikes for a hedgehog look.) Freeze for at least 3 hours or up to 2 days. When ready to serve, preheat the oven to 500 degrees F. Bake until the peaks start to turn a golden brown color, 3 to 5 minutes. For easier slicing, let the cake stand for 30 minutes. Slice and serve. Preheat your oven to 325 degrees F. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment paper and grease the parchment well. For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water. While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore. Stir the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands. Pop the brownie in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes. Let them cool completely on a rack or a dishtowel on your counter. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 41328,"Marinated Chicken Thighs 2 cups fresh parsley leaves, chopped 8 large sprigs fresh thyme, chopped 4 large sprigs fresh rosemary, chopped 3 cloves garlic, minced 1 small shallot, diced 2 tablespoons cracked black peppercorns 2 tablespoons cracked pink peppercorns 1 1/4 cups extra-virgin olive oil 8 skin-on chicken thighs Flaky salt, such as Maldon, for seasoning Salad, for serving Instructions: Mix the parsley, thyme, rosemary, garlic, shallots, black peppercorns and pink peppercorns together in a bowl. Add the olive oil to cover the herbs/spices. Set aside 2 tablespoons of the marinade. Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator. Preheat the grill to medium. Remove the chicken thighs from the marinade, pat with a paper towel and place, fleshy-side down, on the hot grill. Grill until cooked through, turning once, 7 to 8 minutes per side. Finish with the reserved 2 tablespoons of marinade and some flaky salt. Serve on top of your favorite salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41329,"Grilled Branzino and Broccoli Rabe 3 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1/3 cup golden raisins 1 teaspoon honey 1/2 teaspoon red pepper flakes Zest and juice of 1 lemon Kosher salt 1 bunch broccoli rabe, thick ends of stems trimmed Four 6 to 8-ounce branzino fillets (skin on), pin bones removed Instructions: Heat a grill or grill pan to medium. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the garlic and cook until translucent and fragrant, about 3 minutes. Add the raisins, honey, red pepper flakes, lemon zest, lemon juice and 1/4 teaspoon salt and remove from the heat. Toss the broccoli rabe with the remaining 1 tablespoon oil and 1/2 teaspoon salt. Grill until tender and slightly charred, 2 to 3 minutes per side. Add the broccoli rabe to the skillet with the garlic mixture and toss to combine. Pat the fish dry and sprinkle both sides with salt. Grill, skin-side down, for 3 to 4 minutes. Flip and grill for 3 to 4 minutes more. Divide the broccoli rabe among plates and top with the fish. ","[Vermentino, Sauvignon Blanc, Albari?o, Pinot Grigio]" 41330,"Onion Hummus 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved 2 to 3 cloves garlic 1/4 cup tahini 1/4 cup fresh lemon juice 1 1/2 teaspoons dried minced onion 1 1/2 teaspoons onion powder 1 1/2 teaspoons granulated garlic Kosher salt Optional: Olive oil for drizzling Instructions: Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, dried onion, onion powder, granulated garlic and 1 teaspoon salt in a food processor. Puree until smooth and creamy. Serve drizzled with olive oil if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41331,"Chicken Tacos with Avocado Salad 1 1/4 pounds skinless, boneless chicken thighs (about 6) 1 cup jarred salsa Juice of 2 limes, plus wedges for serving 1/4 cup vegetable oil 1/4 cup sour cream 1 bunch cilantro, leaves chopped (about 3/4 cup) Kosher salt and freshly ground pepper 1 14-ounce can hearts of palm, drained and sliced 1/2 inch thick 1 avocado, chopped 6 radishes, thinly sliced 16 corn tortillas Shredded lettuce and/or diced red onion, for topping Instructions: Toss the chicken with 1/2 cup salsa, the juice of 1 lime and 1 tablespoon vegetable oil in a large bowl; let marinate 10 minutes. Mix the remaining 1/2 cup salsa, the sour cream and 2 tablespoons cilantro in a small bowl; season with salt and pepper. Cover and refrigerate. Gently toss the hearts of palm, avocado, radishes, the remaining cilantro, 1 tablespoon vegetable oil and the juice of the remaining lime in a medium bowl; season with salt and pepper. Heat the remaining 2 tablespoons vegetable oil in a large cast-iron skillet or grill pan over medium-high heat. Add the chicken along with the marinade and cook until slightly charred and cooked through, about 7 minutes per side. Transfer to a cutting board and chop; season with salt. Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, salsa-sour cream mixture and lettuce and/or red onion. Serve with the avocado salad and lime wedges. ","[Syrah, Tempranillo, Zinfandel, Barbera]" 41332,"Margaritaville Gold Margarita 2 ounces Margaritaville Gold Tequila 1/2-ounce Cointreau 2 ounces premium sour mix Lime juice, for glass rim Kosher salt, for glass rim Sliced lime, for garnish Instructions: Fill a 12-ounce glass with ice. Add tequila, Cointreau, and sour mix. Shake well. Rim the glass with lime juice and kosher salt. Garnish with lime and serve. ","[Tequila, Cointreau, Sauvignon Blanc]" 41333,"Churrasco with Open Fire Roasted Vegetable Salsa 2 garlic cloves, sliced 6 tablespoons olive oil 2 red onions, halved 4 vine ripe tomatoes, halved 1 jalapeno, roasted and peeled 1 zucchini, quartered and seeds removed 1 leek, root trimmed but intact, quartered lengthwise Salt and freshly ground black pepper 8 ounce tenderloin piece, \butterflied\ in a spiral to look like a flank steak 1 red pepper, roasted and peeled 2 tablespoons chiffonaded basil Instructions: Cook the sliced garlic in the oil until it is brown, then set aside to cool. Preheat a grill. In a mixing bowl, combine onions, tomatoes, jalapeno, zucchini, and leeks, and pour half of the remaining garlic oil on top. Season, to taste, with salt and pepper. Grill the garlic-oil vegetables over high heat until soft, and then cool. Season the tenderloin and rub with some of the oil mixture. Grill the meat for 4 to 5 minutes per side, and set aside to rest. Cut all the grilled vegetables and the red pepper into large pieces. Toss with the remaining garlic oil, basil, and season, to taste, with salt and pepper. Plate the meat with the vegetables. ","[Malbec, Tempranillo, Garnacha, Barbera]" 41334,"Balsamic Marinated Roast Beef, Mashed Potatoes, Sauteed Mushrooms, Baked Camembert with Herb Oil 1 cup balsamic vinegar 5 cloves garlic, chopped 2 tablespoons freshly ground black pepper 4 tablespoons chopped fresh rosemary 1/2 cup olive oil 1 (2 1/2 to 3-pound) beef eye round 3 pounds Yukon gold potatoes, peeled and quartered 1/4 cup butter 2 tablespoons olive oil 3 tablespoons potato water, reserved Salt 2 tablespoons fresh thyme leaves 2 tablespoons fresh marjoram leaves 1 tablespoon chopped fresh rosemary 1 teaspoon freshly ground black pepper 1/4 cup olive oil 1 (8 to 10-ounce) wheel Camembert cheese, cut in half through the center (horizontally) 2 tablespoons herb oil from Baked Camembert and Herb Oil recipe 1 teaspoon butter 1 pound crimini mushrooms, quartered Salt and freshly ground black pepper Instructions: For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool. Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours. Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F. Remove the beef from the oven and allow the beef to rest before slicing. For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash. Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary. For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper. Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate. Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes. For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat. To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 41335,"Baked for Dinner Potatoes 4 Idaho or Russet potatoes, each weighing about 8 ounces Olive oil 4 red bell peppers, seeded and finely julienned 1 pound of mushrooms, stemmed and finely sliced Pesto, sun dried tomato or black olive paste to taste Salt and pepper Yogurt or chunk Parmesan cheese - optional Instructions: Preheat oven to 450 degrees. Wash the potatoes, prick them and bake for about an hour or until done. (If kids don't like very crunchy exterior, scrub the potatoes clean, wrap them in foil and then bake; they will then steam rather than bake.) Meanwhile, heat olive oil and saute peppers and mushrooms until tender. Remove from heat and stir in pesto, or other paste to taste and season with salt and pepper. When potatoes are done, split them almost all the way to the bottom and squeeze up some of the potato flesh; spoon vegetable topping over and around potatoes. If you did not add pesto or other paste, top with yogurt; if you added pesto or other paste, top with shaved Parmesan. Variation for Adults: Toast bread, top with thin slices of Swiss, Monterey Jack or Cheddar cheese and melt slightly in toaster oven. After hamburger mix is done, separate mixture between two skillets. To adults portion add chopped green chilis or minced fresh jalapeno peppers. Can top with sour cream and slivers of red bell pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41336,"Turkey Gravy 4 tablespoons unsalted butter 6 tablespoons all-purpose flour
4 cups turkey stock, warmed
1/4 cup white wine
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 41337,"Scrambled Eggs with Buttermilk Biscuits Chipped Beef and Sauteed Red Onions 2 tablespoons vegetable oil 2 ounces sliced red onions 1 pound beef tenderloin thinly sliced 1/4 cup all-purpose flour 1 cup chicken or vegetable stock (hot) 1/3 cup heavy cream 1/2 teaspoon Dijon mustard 2 tablespoon white wine Salt and pepper, to taste 1 tablespoon chopped parsley, plus more for garnish 4 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon sugar 2/3 cup cold butter, plus 1/4 cup melted unsalted butter 1 1/2 cups buttermilk 2 eggs ( for each biscuit served ) Instructions: For the chipped beef, in a saute pan heat the oil and add the red onions. Saute until golden brown. Add the beef and saute until the meat is browned. Add in the flour and mix well. Whisk in the hot stock. Cook until it begins to thicken stirring constantly. Stir in the cream, mustard and white wine. Season with salt, pepper, and parsley.
For the biscuits, sift all together dry ingredients. Cut in the chilled butter until the texture is of coarse crumbs. Stir in the buttermilk to form a soft dough. Drop biscuits onto a cookie sheet lined with parchment paper. Bake in a 350 degree preheated oven until golden brown. For the plate; scramble 2 eggs for each biscuit served. Slice each biscuit in half and place flat bottoms on the plate. Fill each biscuit base with eggs. Spoon chipped beef and onions over eggs. Garnish with fresh parsley. Serve while hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41338,"Frozen Brandied Eggnog 1 1/2 cups (12 ounces) eggnog 3/4 cup (6 ounces) brandy
10 ice cubes
4 large scoops vanilla ice cream or gelato
1/4 teaspoon freshly grated nutmeg, for garnish Instructions: Put 4 large highball glasses or small goblets in the freezer to chill. In a blender, combine the eggnog, brandy and ice cubes and puree until smooth. Add the ice cream and puree until just combined. Divide the cocktail among the glasses, garnish with a sprinkle of nutmeg and serve with thick straws. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Moscato]" 41339,"Parmesan and Thyme Crackers 1/4 pound (1 stick) unsalted butter, at room temperature 4 ounces freshly grated Parmesan cheese (about 1 cup) 1 teaspoon minced fresh thyme leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/4 cups all-purpose flour Instructions: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water. Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41340,"Green Goddess Orzo Salad 1 1/4 cups packed fresh watercress (or baby spinach) 3/4 cup packed fresh parsley 1/4 cup roughly chopped fresh dill 1/4 cup roughly chopped fresh tarragon 3 tablespoons roughly chopped fresh chives 2 teaspoons capers 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice 1 small clove garlic 1/2 small shallot Pinch of sugar 4 teaspoons white wine vinegar 1 1/2 teaspoons Dijon mustard 3/4 cup mayonnaise 1/4 cup sour cream Kosher salt and freshly ground pepper 8 ounces cooked orzo 3/4 cup cooked frozen peas 6 ounces marinated artichoke hearts, preferably grilled, drained and chopped (from a 14.5-ounce jar) 1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the diagonal 1 1/2 cups sugar snap peas (about 6 ounces), strings removed and thinly sliced on the diagonal Freshly ground pepper 1/4 cup roughly torn fresh dill Instructions: Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor. Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed. Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41341,"BBQ Shrimp Scampi 1 tablespoon grapeseed oil 1 medium onion, minced 2 cloves garlic, lightly crushed with the side of a knife blade and minced. 1 cup ketchup 1 tablespoon mesquite seasoning 1/2 teaspoon cayenne pepper 1 tablespoon grapeseed oil 2 cloves garlic, lightly crushed with the side of a knife blade and minced 2 stalks celery, diced small 1 large red bell pepper, stem and seeds removed and diced medium 1 large green bell pepper, stem and seeds removed and diced small 1 tablespoon minced fresh thyme leaves 1 pound (16/20-count) shrimp, deveined and shells and tail removed 1 tablespoon minced fresh flat-leaf parsley leaves Instructions: Heat the grapeseed oil in a small saucepot over medium heat and saute onion until translucent. Add garlic and saute for 2 more minutes. Stir in ketchup, mesquite seasoning and cayenne pepper. Reduce heat to low, cover and let simmer for 15 minutes. For the shrimp scampi: Heat grapeseed oil over medium heat in a skillet and add garlic, celery, red bell pepper, green bell pepper, thyme and parsley. Cook for about 5 to 10 minutes until vegetables soften and flavors are integrated. Stir in shrimp and cook until they are just pink and opaque. Do not overcook shrimp. Remove to a platter. Spoon sauce over and sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41342,"Espresso Flan 5 eggs 2 egg yolks 1 cup sugar 1 teaspoon vanilla extract 1 1/4 cups heavy cream 1 cup whole milk 1 cup caramel, recipe follows Pinch grey salt 1 stick (1/2 cup) melted butter 6 tablespoons hot brewed espresso 1/2 cup water 1 cup sugar Instructions: In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer. In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full. Preheat the oven to 350 degrees F. Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes. When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary. Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve. In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow to cool for about 2 to 3 minutes. ","[Barolo, Rioja, Syrah, Tempranillo]" 41343,"Sicilian Tomato Pesto 1/3 cup slivered almonds 1 pound bright red cherry tomatoes
1/2 cup fresh basil leaves
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon fresh mint leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic Kosher salt
1/3 cup olive oil
1/3 cup grated Parmesan or pecorino
1 baguette, cut crosswise into slices and lightly toasted
Instructions: Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool. Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste. Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days. ","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 41344,"Moroccan Spiced Lamb or Chicken 2 pounds diced boneless leg of lamb or chicken thighs 1 1/2 teaspoons cumin, half a palmful 1 1/2 teaspoons coriander, half a palmful 1 tablespoon chili powder, a palmful 1/2 teaspoon cinnamon Salt and pepper Flour for dredging 2 tablespoons EVOO 2 red cl peppers, seeded and chopped 2 onions, chopped 2 bay leaves 2 tablespoons tomato paste 2 cups chicken stock 1 teaspoon zest plus juice of 1 orange or ripe lemon Flat bread or couscous, for serving Instructions: Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little. Serve with flat bread or couscous. ","[Shiraz, Syrah, Tempranillo, Garnacha]" 41345,"Honey Bunches 8 tablespoons (1 stick) butter 1 1/2 cups quick cooking rolled oats 1/2 cup flaked sweetened coconut 1/2 cup coarsely chopped walnuts 1/4 cup all-purpose flour 2/3 cup honey 24 walnut halves Instructions: Preheat the oven to 350 degrees. Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, walnuts, and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 minutes. Remove from the oven and immediately press a walnut half on top of each honey bunch. Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 41346,"Sweet Potato Nachos 2 sweet potatoes, scrubbed clean and sliced 1/4-inch thick 4 tablespoons vegetable oil Kosher salt and freshly ground pepper 1/2 pound Spanish chorizo sausage, diced 1 ripe avocado, halved, pitted, and peeled 1 small onion, quartered Juice of 2 limes (about 1/3 cup) 2 serrano chiles, ribs and seeds removed 1 cup fresh cilantro leaves, plus more for garnish 2 cups shredded Monterey Jack cheese Instructions:

1. Preheat the oven to 450 degrees F. Toss the sweet potato slices in 3 tablespoons oil and sprinkle with salt and pepper. Lay the slices in a single layer on 2 baking sheets and roast until brown and beginning to crisp, 20 to 25 minutes, flipping the slices halfway through.
2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the chorizo in the remaining 1 tablespoon oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
3. Put the avocado, onion, lime juice, serrano, and cilantro in a food processor and pulse until smooth. Season with salt and pepper, and then pulse a few more times.
4. Top the sweet potato slices with the chorizo and shredded cheese; return to the oven to melt the cheese. Serve topped with the avocado salsa and a cilantro leaf garnish. ","[Rioja, Tempranillo, Garnacha, Barbera]" 41347,"Mexican Hot Chocolate Brownies Nonstick cooking spray 3 ancho chiles, seeds and stems removed 1 3/4 cups all-purpose flour (see Cook's Note) 3 tablespoons cocoa powder 1 tablespoon ground cinnamon 1 teaspoon baking powder 1 teaspoon salt
   2 1/2 cups light brown sugar 2 sticks unsalted butter, cut into cubes 6 ounces unsweetened chocolate, chopped 5 large eggs
   2 teaspoons pure vanilla extract 6 ounces bittersweet chocolate, finely chopped 3/4 teaspoon cayenne pepper Instructions: Preheat the oven to 325 degrees F. Line a 13-by-9-inch pan with foil, leaving a 2-inch overhang, and spray with nonstick cooking spray. Toast the ancho chiles in a medium skillet over medium heat, stirring often, until softened and fragrant, about 5 minutes. Let cool completely. Transfer to a food processor and pulse until roughly chopped, then remove 1/4 cup of the chiles and set aside. Add the flour, cocoa powder, cinnamon, baking powder and salt to the bowl of the food processor and pulse until well combined and the chiles are finely chopped. Heat the brown sugar, butter and 1 cup water in a large saucepan over medium heat, whisking occasionally, until the butter and sugar melt, about 4 minutes. Remove from the heat and whisk in the unsweetened chocolate, then let cool 10 minutes. Whisk in the eggs and vanilla. Add the flour mixture and whisk until smooth, then pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes. Put on a cooling rack and sprinkle with the bittersweet chocolate, then let sit until soft enough to spread, about 5 minutes. Spread the chocolate in an even layer with a spatula and sprinkle with the reserved chiles and cayenne. Let cool completely, then cut into brownies. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41348,"Candied Prosciutto 4 ounces thinly sliced prosciutto di San Daniele (about 5 slices) 2 tablespoons sugar
   1/4 teaspoon kosher salt
   1/8 teaspoon allspice
   Pinch cayenne 2 teaspoons extra-virgin olive oil
   Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Lay the prosciutto slices on the parchment without touching. In a small bowl, mix together the sugar, salt, allspice and cayenne. Brush each slice of prosciutto with some olive oil and sprinkle with the spice mix. Place the baking sheet in the preheated oven and bake until the ham is beginning to crisp and the sugar is caramelized, 16 to 18 minutes. Transfer the slices to a cooling rack to cool completely. Blot with a paper towel if beads of oil form. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 41349,"Tartine from Provence 1 long baguette or 4 little ones Garlic cloves, halved 12 fine black olives, stoned 1 red pepper, sliced Cooked French beans 2 large tomatoes, chopped 4 anchovy fillets 2 tablespoons delicious olive oil 1 teaspoon lemon juice or wine vinegar Salt and freshly ground black pepper Instructions: Cut the bread in half lengthways and rub the cut surfaces with garlic. In a food processor, combine the olives, red pepper, beans, tomatoes and anchovies. Mix in the olive oil and lemon juice. Adjust seasoning. Spread the mixture thickly over the bread and put the sides back together again. Tie up with string and enclose in aluminum foil or grease-proof paper. Place a board on top of the parcel with a few weights and press for 1 hour. Then off you go to your picnic. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 41350,"White Bean Dip 1 1/2 cups dried white beans 7 tablespoons extra-virgin olive oil, plus more as needed
   5 large cloves garlic
   1 large yellow onion, halved and thinly sliced
   Kosher salt
   2 teaspoons Worcestershire sauce
   2 teaspoons white distilled vinegar
   1 teaspoon garlic powder
   1 teaspoon paprika
   1/2 teaspoon hot sauce, such as Tabasco
   Vegetables or crackers, for serving Instructions: For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight. Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool. For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm. Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41351,"Chocolate Budino with Olive Oil and Salt 2 cups half-and-half 1 cup whole milk 2 tablespoons cocoa powder 1/2 cup sugar 1/2 teaspoon flaky sea salt, plus more for garnish 2 tablespoons cornstarch 1 large egg 3 egg yolks 8 ounces bittersweet chocolate, melted (about 1 cup), plus more for garnish 1 teaspoon almond extract 1 teaspoon extra-virgin olive oil, plus extra for drizzling 1 cup heavy cream 1 teaspoon vanilla paste Instructions: To a medium saucepan, whisk together the half-and-half, whole milk, cocoa powder, 1/4 cup of the sugar and 1/4 teaspoon of the salt. Place over medium heat and bring just to a simmer, whisking occasionally, 3 to 5 minute. Remove from the heat. Meanwhile, in a large bowl, whisk together the cornstarch, whole egg, egg yolks and remaining 1/4 cup sugar until well combined, thick and pale yellow in color. While whisking, slowly pour or ladle in about half of the hot milk mixture into the egg mixture to temper the eggs. Pour the egg mixture back into the pot with the remaining milk mixture. Place over medium-low heat and cook, stirring constantly, until thickened to the consistency of pancake batter, 5 to 6 minutes. Place the melted chocolate in a medium bowl. Place a fine-mesh strainer over the bowl. Pour the cooked custard through the strainer into the melted chocolate, pressing it through the strainer. Remove the strainer and whisk the hot custard and chocolate until completely combined and smooth. Stir in the almond extract and olive oil. Evenly divide the budino between six 4- to 6-ounce small glass cups, bowls or ramekins. Cover with plastic wrap and place into the fridge to chill, 3 to 4 hours. In a chilled large bowl, whisk the heavy cream with a handheld electric mixer on medium speed until frothy. Add the vanilla paste and continue to whip to soft peaks, about 5 minutes. Cover and chill until ready to use. When ready to serve, remove the plastic wrap from each budino and garnish with a dollop of whipped cream, a drizzle of olive oil, a grating of bittersweet chocolate and a sprinkle of sea salt. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 41352,"Caramel Chocolate Chip Cookie Ice Cream Sandwiches Heaping 1 1/8 cup all-purpose flour Heaping 1/2 teaspoon baking soda Pinch fine sea salt 1 stick butter, softened 1/4 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 1/2 cups semisweet chocolate chips 1/2 cup chopped caramel candies 1 quart premium vanilla ice cream 1 1/2 cups chopped pretzels Instructions: Preheat the oven to 325 degrees F. Line baking sheets with parchment. In a large bowl, whisk together the flour, baking soda and salt. Cream the butter in the bowl of a stand mixer until it gets lighter in color. (You could also beat the butter by hand.) Slowly add in the sugars and keep beating until the mixture is light and fluffy. Add your egg and mix until fully incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then mix in the chocolate chips and caramel candies. Drop the dough onto your baking sheets using a 1 1/2-inch (1/2-ounce) ice cream scoop. Space the cookies about 2 inches apart. Press down on the dough balls to flatten them to about 3 inches around. Pop in the oven and bake until golden brown, 15 to 17 minutes. Cool on the baking sheets for a couple of minutes, and then let cool completely on wire racks. Now to make the ice cream sandwiches. Line baking sheets with foil. Use a 2 1/2-inch ice cream scoop to drop the ice cream onto the flat half of half your cookies. Cover the ice cream with the remaining cookies. Get the ice cream oozed out to the edges of the cookies by pressing them together gently. Roll the sides of the ice cream sandwiches in the crushed pretzels, making sure the pretzels stick. Place on the prepared baking sheets lined and freeze until ready to serve, at least a half hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41353,"Tuna and Crab Wraps/Crab and Avocado Wraps 1 teaspoon mayonnaise 1/2 teaspoon wasabi paste 1 or 2 drops sesame oil 1 soft flour tortilla wrap 1/2 carrot, peeled and cut into matchsticks to give 1/2 cup Quarter cucumber, halved lengthways, seeded and cut into matchsticks to give 1/2 cup 3 ounces tuna, sliced into 1/16 by 3/4-inch rectangles 1/2 cup white crabmeat 1 teaspoon mayonnaise 1/2 teaspoon wasabi paste 1 or 2 drops sesame oil 1/2 avocado 1/4 cup finely shredded iceberg lettuce Squeeze lemon juice 1 soft flour tortilla wrap Instructions: Whisk together the mayonnaise, wasabi and sesame oil in a small bowl, and paint the tortilla wrap with this mixture on 1 side.
Arrange a row of carrots horizontally 3/4-inch to 1 1/4-inch up from the bottom of the wrap you have in front of you. Then arrange the cucumber on top of the carrot in the same way, or as best as you can as it may slip down a little. Finally, top with the slices of tuna also lying them horizontally as this makes it easy to wrap up. Roll up the wrap as tightly as you can, starting from the bottom. You want to end up with a fat Cuban cigar.
Cut across the rolled wrap diagonally to make 3 pieces. Put the crabmeat into a bowl and add the mayonnaise, wasabi paste and oil and stir to mix. Lay the wrap in front of you and put the crabmeat in a line horizontally 2cm/about an inch up from the bottom of the wrap. Take the avocado half still with skin and scoop out the flesh in half teaspoonful curls, laying these on top of the line of crabmeat. Sprinkle over the lettuce in a neat line also, and then spritz with the lemon juice. Roll up tightly from the bottom, to form a fat cigar and then slice on an angle into 3 pieces.
The 2 recipes combined make 6 pieces ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41354,"Woodrow's Coffee BBQ Brisket Sandwich 1/2 cup smoked paprika 1/2 cup brown sugar
1/4 cup chili powder
1/4 cup salt
1/4 cup black pepper
6 tablespoons granulated garlic
6 tablespoons onion powder
1 1/2- to 2 pounds beef brisket, preferably Angus 1 1/4 cups vegetable oil
1 tablespoon butter 1 clove garlic, chopped
1/2 shallot, chopped
1 quart BBQ sauce (any kind'll do)
2 cups your favorite coffee (brewed liquid, not grounds)
1 bay leaf
5 brioche burger buns 1/4 stick (2 tablespoons) butter, melted
Oil, for frying 1 Idaho potato, cut into thin shoestrings (use a mandoline if possible)
2 jalapenos, sliced thin
Salt and pepper 1 onion, sliced thin
5 slices yellow Cheddar (or your favorite cheese)
Instructions: For the BBQ rub: Mix together smoked paprika, brown sugar, chili powder, salt, pepper, granulated garlic and onion powder in a bowl. Set aside. For the brisket: Trim excess fat from the outside of the brisket, keeping about 1/2-inch layer of fat on. Chop up excess fat and place it in a pot with 1 cup of the vegetable oil. Cook over medium-low heat, stirring occasionally, until the fat starts to brown, 10 to 15 minutes. Turn off heat and let cool, then strain to remove all the fat chunks. Set aside. Rub some of the remaining 1/4 vegetable oil all around the outside of the brisket. Rub brisket liberally with 3/4 cup BBQ rub (save remainder for another use). Rub the rest of the vegetable oil on top of the BBQ rub. (When putting rub on meat, just remember, \oil, rub, oil.) Let the brisket rest, covered and refrigerated, overnight. (If you are in a hurry, you could let it sit in the fridge for a couple hours and it should turn out okay.) Heat an outdoor grill to 350 degrees F. Preheat an oven to 200 degrees F. Sear the outside of the meat on all sides on the grill. Since we are not using a smoker, it is important to get some open flame action to caramelize the outside of the meat so we get some smoke flavor. Cover the meat with foil or thick butcher paper and place in a hotel pan. Transfer to the oven and roast for 12 hours or overnight. Let cool. For the coffee BBQ sauce: Melt the butter in a saucepot, then add garlic and shallots. Cook, stirring, until they start to caramelize. Add the BBQ sauce, coffee and bay leaf and simmer on medium-low heat, stirring frequently, for about 30 minutes. Let cool, remove the bay leaf and puree in a blender (optional). Set aside. Ready to make the sandwiches! Slice the brisket about 1/4-inch-thick and place in a large enough saute pan that each piece can be flat in the pan in a single layer. Add just enough BBQ sauce to come about halfway up the side of the meat. Heat the pan on medium to high heat. Meanwhile, split the burger buns. Toast the buns and add the melted butter to the insides. Heat the oil in a deep-fryer to 350 degrees F. Fry shoestring potatoes until they start to turn golden brown, then add the sliced jalapenos to the fryer and continue frying until the fries are golden and jalapenos are crispy but still bright green, 1 to 2 minutes. Let drain, then place in a bowl and season with salt and pepper. Set aside. Meanwhile, pay attention to the brisket in the pan. Turn each piece over on the other side with tongs and continue searing. Pour about 1/4 cup beef fat into another saute pan. Heat on medium-high heat and add the sliced onions. Cook the onions down until they start to get a dark caramelization-thing going on, then add salt and pepper to taste. Turn off heat, drain excess oil and set aside. At this point the brisket should be looking good. You want there to be a deep-dark crust forming on the outside. Time to assemble! Place buns on a tray, lay your Cheddar down on the bottom, add the BBQ brisket on top, beef fat onions on top of the brisket, jalapeno shoestrings on top of the onions, put on your bun lids\u2026DONE! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41355,"Rib-Eye Steak 6 rib-eye steaks 1/2 cup chili powder Salt and cracked pepper 2 teaspoons garlic 2 teaspoons onion powder 2 tablespoons Hungarian paprika 4 dashes liquid smoke Instructions: Combine all the ingredients and rub on rib-eye steaks. Grill to desired doneness. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 41356,"Granny's Homemade Caramel Apples 3 tablespoons apple cider vinegar 10 medium Granny Smith apples 2 sticks unsalted sweet cream butter, at room temperature 3 cups packed light brown sugar One 14-ounce can sweetened condensed milk 1/2 cup light corn syrup 1 tablespoon pure vanilla extract 1/2 teaspoon freshly ground sea salt Instructions: To remove the wax coating from the outer layer of the apples, bring a quart-size pot of water to a rolling boil. Fill a clean sink with ice cold water and add the apple cider vinegar. Quickly dip the apples in the boiling water for 5 to 7 seconds for wax removal. Immediately place the apples in the ice water. Use a clean potato cloth (or any cloth with a raised surface) to dry the apples and buff away any residual wax. Place the dried apples on parchment paper. Wipe any excess sap or wax off the apples, then skewer with wooden sticks. Place a large saucepan on medium-high heat; add the butter. Allow to melt completely, then add the brown sugar. Blend until the butter is fully incorporated with the sugar, then add the sweetened condensed milk, stirring until blended. Add the corn syrup, vanilla extract and sea salt. Bring to a boil, stirring constantly, then reduce the heat to medium to avoid burning the mixture. Cook, stirring, until the mixture reaches 240 to 245 degrees F. Remove the mixture from the heat, then work quickly to dip the apples in the mixture, turning to ensure complete coverage. Place the apples on the lined baking sheet. Let set, 5 to 7 minutes in a cool room. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]

" 41357,"Lemon-Parmesan Roasted Potatoes 1 1/2 pounds baby Yukon gold potatoes, halved 1 1/2 pounds baby red-skinned potatoes, halved Kosher salt 4 cups cubed day-old sourdough bread (crusts removed) 1/3 cup extra-virgin olive oil 2 cloves garlic, grated 2 teaspoons finely grated lemon zest, plus wedges for serving Freshly ground pepper 1/4 cup chopped fresh parsley 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain. Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss. Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 41358,"Slice and Bake Peanut Butter Sandies 1 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon fine salt 5 tablespoons unsalted butter, softened 1/3 cup smooth peanut butter 1/3 cup packed light brown sugar 12 peanuts, halved Instructions: Whisk together the flour, baking soda and salt in a medium bowl. Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours. When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut into the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together. Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom. Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41359,"Beer Can Chicken 2 cups mesquite or apple wood chips, soaked in cold water for 1 hour 1 (3 to 4-pound) roasting chicken, preferably kosher (since it has been brined) Vegetable oil Kosher salt and freshly ground black pepper 1/4 cup Bobby Flay's 16 Spice Rub for Chicken, or your favorite dry spice rub recipe, divided 1 (12-ounce) can beer 2 cloves garlic, crushed 2 sprigs fresh rosemary Instructions: Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside. Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary. Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan. Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving. Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41360,"Herbes de Provence Grilled Flank Steak 1 tablespoon olive oil, plus more for the grill 2 teaspoons herbes de Provence Kosher salt and freshly ground black pepper One 1 1/2-pound flank steak Steamed green beans and grilled or boiled potatoes, for serving Instructions: Prepare a grill for medium-high heat; brush the grates lightly with oil. Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak. Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]" 41361,"Crabmeat-Stuffed Whole Bay Flounder 1 tablespoon unsalted butter, melted, plus more for greasing the baking sheet 1 whole bay flounder, pocket slit cut in the top of the fish
1/2 ounces canned or fresh claw crabmeat
2/3 cup freshly crushed saltine crackers
1/3 cup mayonnaise
1/4 cup finely minced fresh parsley 1 egg, beaten
1 large green onion, white and green part minced and chopped
1/2 teaspoon Old Bay Seasoning or Lawry's Seasoned Salt
1/4 cup fresh or store-bought breadcrumbs
Paprika, for sprinkling
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish. Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets. Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41362,"Mulled Red Wine Sangria 1 bottle Spanish red table wine 1/4 cup fresh orange juice 1/4 cup brandy 3 tablespoons sugar 1 orange, thinly sliced 1 lemon, thinly sliced Instructions: Combine wine, juice, brandy and sugar in a medium saucepan over low heat and heat until the sugar has melted. Add the orange and lemon slices and let simmer for 5 minutes. Serve in heat resistant glasses. ","[Tempranillo, Garnacha, Merlot]" 41363,"Caribbean Sorrel Cocktail 2 quarts water 6 ounces dried red sorrel buds 4 ounces ginger, sliced thin Ice cubes Simple syrup, as needed 2 ounces lime juice 4 ounces rum (recommended: 151) Instructions: Bring the water to a boil, remove from the heat, and add the sorrel and ginger. Let steep about 45 minutes, strain. Add ice cubes to a shaker. For 2 servings, add to the shaker about 2 or 3 ounces strained juice, 2 ounces simple syrup, a splash of lime juice, and a jigger of rum. Shake well and pour. ","[Rum, Dark Rum, Rhum Agricole]" 41364,"Toasted Jasmine Rice with Grilled Scallions 3 tablespoons peanut oil 2 cups jasmine rice, rinsed 3 cups chicken stock 2 bunches scallions 3 tablespoons olive oil Salt and freshly cracked black pepper 1 cup bean sprouts 3 tablespoons chopped cilantro leaves 2 red jalapenos, seeded and diced Instructions: Preheat a grill to high heat. In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes. Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 41365,"Tiramisu a l'Orange 1 teaspoon instant espresso powder (recommended: Medaglia D'Oro) 1/3 cup warm water 1/3 cup orange liqueur (recommended: Grand Marnier) 16 to 24 ladyfinger cookies 1 (1-ounce) box sugar-free cheesecake flavored instant pudding mix (recommended: Jell-O) 1 3/4 cups milk 1 teaspoon orange extract Cocoa powder, for dusting Instructions: In a shallow bowl, stir espresso powder into 1/3 cup warm water until dissolved. Stir in orange liqueur. Dip ladyfingers into espresso mixture and line the sides of 4 parfait or wine glasses; set aside. In a large bowl, whisk together pudding mix, milk, and orange extract for 2 minutes. Divide pudding mixture among the lady finger-lined glasses. Let sit for 5 minutes. Dust tops with cocoa powder and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 41366,"Easy Pan-Roasted Chicken and Shallots 2 bone-in chicken breasts, skin on, halved (about 10 ounces each) Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
2 sprigs fresh rosemary 3/4 cup chicken stock, plus 1/2 cup more if needed Instructions: Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper. Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock. Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate. Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41367,"Butter Green Onion and Sour Cream Spread 1 pound butter, room temperature 1 cup sour cream 1 bunch green onions, finely chopped 1 pinch salt 1 teaspoon granulated garlic Instructions: Mix all ingredients and then refrigerate butter mixture to serve with tortillas. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41368,"Aunt Peggy and Uncle Bill's Stuffed Cabbage 1 large head green cabbage, cored removed 1 pound lean ground beef 1/3cup converted rice - Uncle Ben's 1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick) 2 eggs 1 1/2 cups frozen chopped onions - Ore-Ida 1 (26-ounce) jar pasta sauce (recommended: Newman's Own) 2 (14.5-ounce) cans diced tomatoes with green peppers, celery and onion Instructions: Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside. Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside. Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves. Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions. In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour. Serve hot with sauce. ","[Merlot, Pinot Grigio, Chianti, Zinfandel]" 41369,"Veggie Drawer Quiche 1 cup (135 grams) all-purpose flour 1/2 cup (70 grams) rye, whole wheat pastry or more all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup (112 grams) unsalted butter, cold, cubed 1 egg 2 to 3 tablespoons (30 to 45 milliliters) ice water 5 eggs 1/2 cup (120 milliliters) whole milk 1/4 cup (60 milliliters) cream, 10% or 35% 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon smoked paprika, optional 5 slices (about 125 grams) smoked salmon, optional 1 1/2 cups add-ins, such as roasted sweet potatoes, garlicky wilted greens and sauted onions 1/2 cup crumbled or grated cheese Instructions: In a large bowl, mix together the flours, salt and pepper. Cut the butter into the flour using a pastry cutter or pinch and snap the butter in using your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and 2 tablespoons of ice water and pour over the flour mixture. Mix into a shaggy dough, adding another tablespoon of water if needed. Wrap in plastic wrap and press into a disc. Place in the fridge to chill for 30 minutes or up to two days. Place pastry on a lightly floured work surface. Dust the pastry with flour and roll into a roughly 13-inch circle. Transfer to a 9-inch deep-dish pie plate and trim and crimp the edges. Place the pie shell back into the fridge for 30 minutes and preheat your oven to 375 degrees F (190 degrees C). Dock the bottom of the pie shell by poking all over with a fork, line with parchment paper and fill with dried beans or pie weights and bake for 15 minutes before carefully removing the parchment and pie weights and continuing to bake for 8 minutes. Meanwhile, prepare the filling by whisking together the eggs, milk, cream, salt, pepper and smoked paprika, if using. Chop up the salmon into small bite-size pieces, if using. Remove the pie shell from the oven and scatter in the add-ins and salmon. Pour over the egg mixture. Sprinkle the cheese overtop. Return to the oven and immediately turn the heat down to 350 degrees F (175 degrees C) and bake for 50 minutes to 1 hour or until the center of the quiche is firm. Allow the quiche to cool slightly for 10 minutes or cool completely and chill in the fridge before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41370,"Mushroom Salad in Garlic and Parsley Vinaigrette 1 pound white button mushrooms, thinly sliced Garlic and Parsley Vinaigrette, recipe follows Salt and freshly ground black pepper 2 tablespoons finely chopped shallot (about 1 small) 1 large clove garlic, finely chopped 2 tablespoons freshly chopped parsley leaves 1 1/2 tablespoons country Dijon mustard 4 tablespoons red wine vinegar 1/2 teaspoon coarse salt 1/4 teaspoon freshly cracked black pepper 5 tablespoons olive oil Instructions: Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.; Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 41371,"Gingersnap-Mango Icebox Cake 1 1/2 cups cold heavy cream 1/2 cup cream of coconut 30 gingersnap cookies (about half of a 16-ounce package) 1/2 cup unsweetened coconut flakes 1 large mango Juice of 1/2 lime 1 tablespoon sugar Kosher salt Instructions: Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the cream of coconut until just incorporated. Spread about 1 heaping teaspoon of the coconut whipped cream onto each gingersnap. Press the cookies together on their sides to form a 12-inch-long log on a serving platter. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours or overnight. Preheat the oven to 350 degrees F. Spread the coconut flakes in a single layer on a baking sheet and bake until just golden, about 5 minutes. Let cool completely. Peel, pit and dice the mango. Toss with the lime juice, sugar and a pinch of salt in a small bowl. Sprinkle the toasted coconut all over the cake, gently pressing to adhere. Top with the mango. Cut on the diagonal to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41372,"Chicken with Warm Potato Salad 1 pound baby Yukon gold potatoes, halved Kosher salt 4 ounces green beans, trimmed and cut into pieces 1 3-ounce jar roasted red peppers, drained and chopped 1 tablespoon red wine vinegar 3 scallions (white and light green parts only), thinly sliced 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 1/4 pounds thin-cut skinless, boneless chicken breasts Juice of 1 lemon 3 cups baby arugula (about 2 ounces) 2 ounces goat cheese, crumbled Instructions: Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice. Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41373,"American Buttercream 4 sticks unsalted butter, at room temperature 1/2 teaspoon salt 5 cups confectioners' sugar 1/4 cup whole milk 1 tablespoon pure vanilla extract Instructions: Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low and beat in the confectioners' sugar 1 cup at a time, increasing the speed to medium high. Repeat with the remaining 4 cups. Beat until fluffy, about 3 minutes. Beat in the milk and vanilla until smooth. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 41374,"Chicken Corn Chowder Biscuit Bowls 2 tablespoons unsalted butter 1/2 red bell pepper, finely diced
1/2 onion, finely diced
2 tablespoons all-purpose flour
1 cup frozen corn kernels
1 cup chicken broth
4 ounces cream cheese
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1/2 teaspoon paprika
2 cups shredded chicken (rotisserie chicken works perfectly)
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper Two 7.5-ounce cans refrigerated biscuits 2/3 cup shredded Cheddar Instructions: Preheat the oven to 375 degrees F. Melt the butter in a saucepan over medium heat. Add the bell pepper and onion and cook until softened, about 3 minutes. Stir in the flour and cook 1 minute. Add the corn, chicken broth, cream cheese, thyme, garlic powder and paprika and cook, stirring, until the cream cheese is melted, 1 to 2 minutes. Fold in the chicken and scallions and season with salt and pepper. Set aside. Separate the biscuits, then cut each biscuit in half around its equator to make 2 thin discs (for a total of 32 discs). Using multiple mini muffin pans, place a dough disc into each of 32 cups and use your fingers to press the sides of the dough up to the top of each cup. Spoon in the corn chowder. Sprinkle the tops with the cheese and bake until golden and bubbly, 12 to 14 minutes. Gently remove the bites from the pan using a spoon and place on a plate. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 41375,"Couscous Carnivale 1 1/2 cups couscous 1/4 teaspoon salt 3/4 cup chicken stock 3/4 cup apple juice 1 mango, diced small 1 Granny Smith apple, cored and diced small 1 small red pepper, diced small 1 small yellow pepper, diced small 4 spring onions, thinly sliced including green tops 1/2 cup dried cranberries 1/2 cup chopped toasted macadamia nuts 1/4 cup chopped flat leaf parsley and more for garnish, if desired 1/2 cup extra virgin olive oil 1/2 cup mango vinegar or mango vinaigrette 1 tablespoon honey Salt and pepper to taste Instructions: Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely. Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41376,"Dessert Waldorf Salad with Roquefort 1/4 cup frozen apple juice concentrate, thawed 1 tablespoon freshly squeezed lemon juice 1/4 cup sour cream Pinch salt 1 sweet red apple (do not peel), cored and diced 1 tart green apple (do not peel), cored and diced 1/4 cup fennel, diced 1/2 cup raisins 1/2 cup walnuts, coarsely chopped 2 leaves fresh mint, shredded 1/4 cup strong blue cheese, crumbled (recommended: Roquefort) 4 slices cinnamon-raisin bread Instructions: Put 4 serving plates in the refrigerator to chill. In a large bowl, whisk the apple juice concentrate, lemon juice, sour cream and salt. Add the apples, fennel, raisins, walnuts, mint and Roquefort and toss gently just until combined. Divide on serving plates. Just before serving, toast the bread and cut each slice diagonally into quarters. Arrange around the salads and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41377,"Carrot-Ginger Chicken and Rice 1 cup basmati rice 1 cinnamon stick Kosher salt and freshly ground pepper 1 2 1/2-inch piece ginger, peeled and roughly chopped 1 1/2 teaspoons ground coriander 3 tablespoons vegetable oil 1 small red onion, sliced 2 medium carrots, thinly sliced into rounds 3 cups shredded rotisserie chicken 1/2 cup roughly chopped fresh mint and/or cilantro 1 cup whole-milk plain yogurt 1/4 cup sliced almonds Instructions: Preheat the oven to 450 degrees F. Put the rice, cinnamon, 1/2 teaspoon salt, and pepper to taste in a saucepan and cover with water by 1 inch. Cover and bring to a boil over high heat, then uncover and cook until the rice is just tender, about 8 minutes. Drain; reserve the cinnamon stick. Pulse the ginger, coriander, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon water in a mini food processor. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion and cook until golden, about 8 minutes. Add the ginger mixture and carrots and cook 2 minutes, adding a splash of water if the mixture sticks. Stir in 1/3 cup water, the chicken, herbs and yogurt and heat through. Season with salt. Top the chicken mixture with the rice and the reserved cinnamon stick; sprinkle with the almonds. Bake until the rice is cooked through and the almonds are lightly toasted, 8 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41378,"Brussels Sprout Gratin 2 pints Brussels sprouts, trimmed, about 1 1/2 pounds 3 tablespoons butter 3 tablespoons unbleached all-purpose flour 2 cups milk, at room temperature Kosher salt and freshly cracked black pepper 5 ounces Gruyere, grated (about 1 cup grated) Instructions: Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process. Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper. Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 41379,"Jim's Woodford Reserve Bourbon Marinated French Rib Pork Chop 1 small lime, juiced 1 tablespoon honey 2 tablespoons chopped fresh cilantro 1/2 teaspoon cumin 1 green tomato, peeled and seeded 1/2 cup Kentucky pawpaw pulp, can substitute equal parts mango and papaya pureed together 1 mango, peeled and pitted 1/2 roasted red pepper, peeled and seeded 1/2 small red onion Kosher or sea salt 1/4 cup maple syrup 1/4 cup molasses (preferably Kentucky sorghum) 2 generous shots Kentucky Bourbon 2 tablespoons sweet cl sauce, available at Asian markets 1 1/2 teaspoons Sri Racha cl paste, available at Asian markets 4 (14 ounce) center cut pork rib chops, frenched 1 large or 2 small plantains 1 cup peanut, corn or safflower oil, for frying 1/4 cup Hot Country Ham Jus, recipe follows 1 country ham bone or 2 smoked ham hocks 4 cups rich veal stock Instructions: For relish, combine lime juice, honey, cilantro, and cumin in a bowl. Dice tomato, pawpaw, mango, roasted pepper and onion to 1/4-inch squares. Add diced vegetable to lime juice mixture and toss. Season, to taste, with kosher or sea salt, and let stand at least 30 minutes and up to overnight in the refrigerator, tightly covered.
Preheat a grill to medium heat.
For the marinade, combine all ingredients and mix well. Grill pork chops to medium, about 10 minutes per side, brushing with marinade until juice runs clear when pressed or when an instant-read thermometer reads 150 degrees F. Slice plantains 1/8-inch thick. Fry in hot oil until lightly browned. Remove and drain on paper towels.
Sauce each plate with 1/4 cup hot country ham jus. Garnish with a generous soup spoonful of relish and crown with 2 slices fried plantains. Combine ham bone and stock in a large pot and bring to a simmer. Simmer until reduced to 1 cup. Strain. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 41380,"Eggnog-aritas 2 cups half-and-half 1/2 whole nutmeg, crushed with a heavy pan 1 vanilla bean, split lengthwise and seeds scraped out 6 large egg yolks 1/2 cup sugar 1/2 cup sugar 1/2 teaspoon freshly grated nutmeg 2 ounces brandy 2 ounces rum 2 ounces bourbon Instructions: Make the creme anglaise: Combine the half-and-half, crushed nutmeg, and vanilla pod and seeds in a medium saucepan and bring just to a boil over medium heat. Remove from the heat and let steep 5 minutes. Whisk the egg yolks and sugar in a bowl. Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes. Strain and refrigerate until cold, about 4 hours. Make the cocktails: Combine the sugar and grated nutmeg on a plate. Dip the rims of 8 martini glasses in water, then in the sugar mixture. Combine half each of the creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice. Shake well and strain into 4 glasses. Repeat to make 4 more cocktails. ","[Chardonnay, Brut Ros, Cava, Moscato]" 41381,"Baked Mac and Cheese with Hidden Cauliflower Cooking spray 1 pound elbow macaroni
Kosher salt
1 small head cauliflower, cored
4 tablespoons unsalted butter
1/2 medium onion, finely chopped
5 tablespoons all-purpose flour
4 cups whole milk
2 cups shredded mild cheddar cheese (about 8 ounces) 2 cups shredded Colby Jack cheese (about 8 ounces) 3 tablespoons creamy French onion dip
1/4 teaspoon cayenne pepper 2 cups crushed sour cream-and-cheddar potato chips
Instructions: Preheat the oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Cook the pasta in boiling salted water according to the package directions. Drain and set aside. Meanwhile, grate the cauliflower on the large holes of a box grater or chop it into chunks and pulse to rice-size pieces in a food processor. Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the grated cauliflower and 1/2 teaspoon salt and cook, stirring occasionally, until crisp-tender, another 5 minutes. Add the flour; cook for 1 minute, stirring. Gradually add the milk while stirring constantly, then increase the heat and bring to a boil. Reduce the heat to medium and simmer, whisking occasionally, until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the cheddar, Colby Jack, French onion dip, cayenne and 1 teaspoon salt until the cheese and dip melt. Add the cooked pasta and stir to coat. Transfer to the prepared baking dish. Top the pasta with the crushed potato chips. Bake until lightly browned, 8 to 10 minutes (be careful, the potato chips can burn easily). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 41382,"Hoisin Skirt Steak with Cauliflower 1/4 cup hoisin sauce 2 tablespoons ketchup 1 tablespoon rice vinegar 2 teaspoons finely grated fresh ginger 2 teaspoons honey 2 teaspoons sambal oelek or other chili-garlic sauce 1 1/4 pounds skirt steak, cut into 4 pieces Kosher salt and freshly ground pepper 1 small head cauliflower (about 1 1/2 pounds), trimmed and cut into small florets 8 ounces shiitake mushrooms, trimmed, caps halved 2 tablespoons plus 1 teaspoon vegetable oil, plus more for the grill
1 bunch scallions (1 thinly sliced, the rest cut into 1 1/2-inch pieces) Instructions: Preheat a grill to medium high. Combine the hoisin sauce, ketchup, vinegar, ginger, honey and sambal oelek in a small bowl. Season the steak with salt and pepper. Brush about half of the hoisin sauce mixture all over the steak. Put the cauliflower and 1 tablespoon water in a large microwave-safe bowl, cover and microwave until the cauliflower is crisp-tender, 5 minutes. Blot dry. Toss the cauliflower and mushrooms with the vegetable oil and 3/4 teaspoon salt; spread out in a grill basket. Oil the grill grates. Grill the steaks until well marked, 3 to 4 minutes per side for medium rare, brushing with the remaining hoisin sauce mixture during the last minute of cooking. Transfer to a cutting board to rest. Meanwhile, grill the vegetables, tossing occasionally, until browned around the edges and crisp-tender, about 8 minutes, adding the larger scallion pieces to the grill basket during the last 2 minutes of cooking.
Divide the vegetables among plates. Slice the steaks, add to the plates and sprinkle with the thinly sliced scallions. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 41383,"Refried Black Beans 2 32-ounce cans of black beans, rinsed and drained 2 cups water 1 1/2 tablespoons each unsalted butter and oil 3 tablespoons lard or vegetable oil 1 large onion, diced 1 1/2 teaspoons salt 1 tablespoon cumin Instructions: Puree 2 cans of black beans with 2 cups water in food processor. Heat the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41384,"Peanut Butter and Nanner Ice Cream 2 to 3 ripe bananas 1 tablespoon creamy peanut butter 1 to 2 tablespoons honey (test banana sweetness) Instructions: Cut the bananas into 1-inch pieces and freeze. Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the peanut butter and honey and puree. Serve immediately or refreeze until ready to enjoy. ","[Chardonnay, Riesling, Gewrztraminer]" 41385,"Fantasy Fudge 1 cup walnuts Nonstick cooking spray, for the foil
1 pound bittersweet chocolate, chopped
One 14-ounce can sweetened condensed milk
One 7.5-ounce jar marshmallow creme
2 tablespoons unsalted butter, at room temperature
Instructions: Toast the walnuts in a medium saute pan over medium heat, tossing frequently, until darkened and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop. Line an 8-inch square cake pan with foil, leaving a 2-inch overhang on 2 sides. Coat lightly with cooking spray.
Combine the chocolate and condensed milk in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate is melted and the mixture is thick and smooth, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme and butter and stir until completely combined and no streaks remain. Stir in the walnuts until evenly dispersed.
Transfer the mixture to the prepared cake pan. Smooth with a rubber spatula into an even layer. Refrigerate until firm, 2 to 3 hours.
Use the foil overhang to remove the fudge from the pan. Cut into small squares. The fudge can be refrigerated in an airtight container up to 5 days. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 41386,"Passover Brisket 8 to 10 pound brisket Garlic cloves 1 quart beef stock (unsalted or low salt) 3 large onions, sliced 3 tablespoons vegetable oil 2 teaspoons salt 2 teaspoons Emeril's Original Essence, recipe follows 1 teaspoon freshly ground black pepper, to taste 1 teaspoon onion powder 1 teaspoon garlic powder 1 cup ketchup 1 cup chili sauce 1 cup brown sugar 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat oven to 500 degrees F. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.) Brisket is better if made a day in advance. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 41387,"Peaches and Cream Milkshake 1 scoop peach sorbet 2 ounces peach vodka, such as Ciroc Peach Vodka 1 teaspoon vanilla extract 2 scoops vanilla ice cream Whipped cream, for garnish Orange zest, for garnish Peach slices, for garnish Instructions: Add the sorbet, vodka, vanilla and ice cream to a blender. Blend until smooth.
Pour into a tall glass and garnish with whipped cream, zest and peach slices. Serve with a straw. ","[Prosecco, Moscato, Riesling, Gewrztraminer]" 41388,"Pickle Brine Fried Chicken Sandwich One 16-ounce jar dill pickle chips 2 boneless skinless chicken breasts (4 to 6 ounces each)
4 tablespoons mayonnaise
2 tablespoons BBQ sauce
2 tablespoons honey
2 tablespoons yellow mustard
2 cups cake flour
Kosher salt and freshly ground black pepper
4 large eggs
Oil, for frying
2 hamburger buns
Instructions: Drain the pickling liquid into a medium bowl, reserving the pickles separately. Add the chicken into the pickling liquid and cover. Refrigerate for 4 to 6 hours. To make the sauce, combine the mayonnaise, BBQ sauce honey and yellow mustard.
Combine the flour, 1 teaspoon salt and a pinch of pepper in a medium bowl. Whisk together the eggs, 1 teaspoon salt and a pinch of pepper in a separate medium bowl.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
Remove the chicken from the brine. Discard the brine. Dredge the chicken in the flour, then in the egg and then back in the flour. Fry the chicken until brown and crisp, 6 to 8 minutes. Remove onto a paper-towel-lined plate and season with a pinch of salt.
Build the sandwich with the buns (toasted with butter, if desired), chicken, a drizzle of sauce and pickles. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41389,"Sesame Pork Milanese 4 boneless pork chops (about 6 ounces each) Kosher salt and freshly ground pepper 1/4 cup all-purpose flour 2 large eggs 2 teaspoons toasted sesame oil 1 3/4 cups panko 2 teaspoons vegetable oil, plus more for frying 2 tablespoons rice vinegar 4 teaspoons white miso paste 1 5-ounce package mixed baby spinach and arugula 3 carrots, grated 1 cup assorted cherry tomatoes, halved Instructions: Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 teaspoon sesame oil and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko. Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot (a breadcrumb should instantly sizzle in the oil). Working in batches, fry the chops, turning once, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel\u2013lined plate to drain; season with salt. (Add more oil to the skillet between batches if needed to maintain a thin layer.) While the chops cook, whisk the vinegar, miso, 2 teaspoons vegetable oil and the remaining 1 1/2 teaspoons sesame oil in a large bowl until smooth. Add the greens, carrots and tomatoes and toss; season with salt and pepper. Serve with the pork chops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 41390,"Lemon Pudding with Strawberry Cream 2 lemons 1 3/4 cups halved strawberries, plus sliced strawberries for topping 1/2 cup plus 1 tablespoon granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 3 large egg yolks 1 3/4 cups half-and-half 2 tablespoons unsalted butter 3/4 cup heavy cream 2 tablespoons confectioners' sugar 4 lemon shortbread cookies, crumbled Instructions: Remove the zest of 1 lemon in wide strips with a vegetable peeler. Juice both lemons to make about 5 tablespoons. Chop 1 cup of the strawberries and combine with 1 tablespoon granulated sugar and 1 tablespoon lemon juice in a bowl; set aside to macerate while you make the pudding. Meanwhile, whisk the remaining 1/2 cup granulated sugar, the cornstarch and salt in a medium bowl. Whisk in the egg yolks and 1/4 cup half-and-half until smooth. Bring the remaining 1 1/2 cups half-and-half and the lemon zest to a boil in a medium saucepan over medium-high heat. Remove from the heat and let sit 10 minutes to infuse. Gradually whisk in the sugar-yolk mixture, then the remaining 1/4 cup lemon juice. Return the saucepan to medium-high heat and cook, whisking constantly, until the pudding comes to a boil and thickens, about 3 minutes. Continue cooking, whisking constantly, about 1 more minute. Remove from the heat and whisk in the butter until smooth. Strain the mixture through a fine-mesh sieve, pressing it through with a rubber spatula; discard the lemon zest. Divide the macerated strawberries among 8 clear plastic cups or glasses; top with the lemon pudding. Press plastic wrap directly onto the surface of each and refrigerate until set, at least 4 hours or overnight. When the pudding is set, pulse the remaining 3/4 cup strawberries in a mini food processor until smooth. Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 1 minute. Add the strawberry puree and continue beating until stiff peaks form. Top the pudding with the strawberry whipped cream and sprinkle with the crumbled cookies. Top with sliced strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41391,"Pork Ragu 3 tablespoons extra-virgin olive oil 1 carrot, finely chopped 2 ribs celery from the heart with leafy tops, finely chopped 1 onion, finely chopped 3 to 4 cloves garlic, finely chopped 1 bay leaf Salt and freshly ground black pepper 1/4 cup tomato paste 1 cup dry white wine, or medium bodied red 2 cups chicken stock 3/4 pound to 1 pound cooked shredded pork shoulder Pinch ground cloves 2/3 cup milk 1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions A handful finely chopped parsley leaves Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano Instructions: Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 41392,"Shrimp BLT 16 medium shrimp (about 12 ounces), peeled and deveined Juice of 1/2 lemon 2 teaspoons Old Bay seasoning 1/3 cup sour cream 1/3 cup mayonnaise 2 dill pickle sandwich slices, chopped, plus more slices for serving Kosher salt and freshly ground pepper 8 slices bacon 8 slices potato bread 4 inner Bibb lettuce leaves 2 large tomatoes, sliced Potato chips, for serving Instructions: Toss the shrimp with the lemon juice and 1 teaspoon Old Bay seasoning in a medium bowl. Whisk the sour cream, mayonnaise, chopped pickles, the remaining 1 teaspoon Old Bay and 1/4 teaspoon each salt and pepper in a small bowl. Set aside. Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove to a paper towel-lined plate and discard all but 1 teaspoon of the fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping the shrimp halfway through, until opaque and cooked through, 3 to 4 minutes. Lightly toast the potato bread and spread each slice with the sour cream mixture. Sandwich with the lettuce, tomatoes, shrimp, pickle slices and bacon. Serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41393,"Extreme Sour Gummies Nonstick cooking spray, for the molds One 3-ounce box flavored gelatin powder, such as Jell-O
2 tablespoons unflavored gelatin powder
2 tablespoons citric acid
1/4 cup sugar
Instructions: Put two 50-count silicone gummy bear molds on a baking sheet and lightly spray with nonstick spray. Combine the flavored gelatin powder, unflavored gelatin powder, 1 tablespoon of the citric acid and 1/2 cup cold water in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently so that the sugar does not stick to the bottom of the saucepan, about 4 minutes. Do not boil.
Pour the mixture into a small liquid measuring cup. With a spoon, skim off any bubbles that have formed. Carefully fill the molds and gently shake to ensure the mixture settles to the bottom. Refrigerate until set, at least 2 hours.
Combine the sugar and remaining 1 tablespoon citric acid in a medium bowl. Carefully remove the gummy bears from the molds and toss in the sugar mixture. Enjoy immediately. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 41394,"Fried Shrimp 2 pounds wild-caught shrimp 3 cups ketchup (recommended: Heinz) 1 tablespoon freshly ground black pepper 1/4 teaspoon ground cumin 1 tablespoon granulated garlic 1 tablespoon salt 1 cup lime juice 100-percent pure soybean oil, for fryer All-purpose flour Instructions: Peel and devein the shrimp by using a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/2 inch deep. If you can see it, remove and discard the vein that runs along right under the surface of the back, with your fingers or the tip of your knife. Your shrimp must have a butterfly cut. Preheat the oil in your fryer to 350 degrees F. Mix the ketchup, pepper, cumin, garlic, salt, lime juice, and 1 cup water in a bowl. Have another mixing bowl with some flour ready. You will immerse the peeled and deveined shrimp in the sauce, and then dip the seasoned shrimp, 1 by 1, into the flour. Carefully place in the fryer and cook for 2 minutes. Repeat until all the shrimp have been fried. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 41395,"Grandma Lorraine's Single Layer Birthday Cakes 1 (18.25-ounce) box yellow cake mix 2 eggs 1/3 cup vegetable oil 2 teaspoons raspberry extract, divided (recommended: McCormick) 1/2 cup liquid from canned peaches 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme) Food coloring, red and green 6 tablespoons confectioners' sugar Instructions: Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions. Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand. Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes. Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 41396,"Seafood Sausage with Miso Mustard 3 tablespoons Dijon mustard 1 tablespoon mirin 1 tablespoon miso paste 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1/2 teaspoon wasabi paste 1/2 pound salmon, skinned and chopped 1/2 pound scallops, chopped 1/2 pound large shrimp, peeled, deveined and chopped 1 garlic clove, chopped 1 egg white 2 tablespoons soy sauce 1 tablespoon mirin 1 teaspoon chopped ginger 1 head savoy cabbage, leaves plucked 1/2 cup julienned carrots 1/2 cup julienned cucumber Instructions: Mustard: In a medium bowl, whisk all the ingredients together in a small bowl and set aside. Sausage: Add all of the ingredients, except the cabbage, carrots and cucumber, to the bowl of a food processor fitted with a blade attachment. Pulse until the mixture is blended but its texture is still slightly chunky. Bring a large pot of water to a boil over medium heat and add the cabbage leaves. Blanch for 30 seconds. Transfer them to an ice bath to stop the cooking and cool. Remove the leaves from the ice bath and arrange them on a sheet tray lined with a kitchen towel. Put a cabbage leaf onto a clean work surface. Halve the large stem in the middle of the cabbage widthwise so that it is thin enough to be rolled without the stem breaking. Spread 1/4 cup of the seafood mixture over the bottom 1/3 of the cabbage leaf. Tightly roll the leaf up halfway. Fold the sides of the leaf inward toward the center of the roll to keep the filling contained. Tightly roll the sausage up the remaining way. Repeat with remaining ingredients. Make 3 punctures in each roll with a toothpick to allow any excess moisture to escape during the cooking process. Set up a bamboo or vegetable steamer over a pot of simmering water. If you do not have a steamer, you can use a colander. Arrange the sausages in the steamer and steam until they are cooked through, about for 10 minutes. Remove them from the steamer to let cool for 5 minutes. Slice each sausage lengthwise 3/4 of the way through, leaving the bottom still intact. Split the sausages open and top them with the julienned carrots and cucumbers. Drizzle with the mustard and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41397,"Moist & Savory Stuffing 2? cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) Generous dash ground black pepper 2 stalks celery, coarsely chopped (about 1 cup) 1 large onion, coarsely chopped (about 1 cup) 1 package (14 ounces) Pepperidge Farm? Herb Seasoned Stuffing Instructions:

1. Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly. 2. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish. 3. Bake at 350F for 30 minutes or until the stuffing mixture is hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41398,"Hickory-Smoked Jerk Chicken Wings with Pickled Pineapple 1 1/2 cups chopped fresh cilantro 1/2 cup fresh thyme 1 small Vidalia onion, finely diced 5 cloves garlic, roughly chopped 2 habanero cl peppers, roughly chopped 1/3 cup fresh lime juice (from about 4 limes) 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/8 teaspoon ground cumin Kosher salt 4 pounds chicken wings, split at the joint, tips removed 1 cup rice wine vinegar 1/2 cup sugar 1 1/2 cups fresh lime juice (from about 12 limes) 1 1/2 cups fresh orange juice (from about 6 oranges) 1/2 cup fresh yuzu juice (or use another citrus juice) 1/2 pineapple, peeled, cored and julienned 1/2 Vidalia onion, thinly sliced 3 roasted red peppers, julienned 2 cups packed fresh cilantro 2 cups hickory wood chips Instructions: Make the marinade for the wings: Puree the cilantro, thyme, onion, garlic, chiles, lime juice, cinnamon, nutmeg, allspice, cumin and 2 teaspoons salt in a blender until smooth. Put the chicken wings in a large bowl and pour in the marinade. Cover and refrigerate overnight. Make the pickled pineapple: Combine the vinegar and sugar in a large saucepan over high heat and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the lime, orange and yuzu juices. Add the pineapple, onion, roasted red peppers and 2 tablespoons salt. Let sit at room temperature until the pineapple is completely cool and tender, at least 3 hours. Add the cilantro. Make the wings: Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a very low heat (165 degrees F to 175 degrees F). Scatter some of the wood chips over the hot coals. Remove the wings from the marinade (no need to wipe them off) and arrange on the cooler side of the grill, over the drip pan. Cover the grill and adjust the vents to maintain a low heat. Cook 2 hours, adding more wood chips halfway through and more charcoal as needed. Remove the wings from the grill. Spread out the coals and bring the grill temperature up to medium high (325 degrees F to 350 degrees F). Grill the wings over direct heat, covered and turning often, until the meat easily pulls away from the bone, 20 to 25 minutes. Serve with the pickled pineapple. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 41399,"Vegetable Puff Pizzalini 1/3 recipe puff pastry (about 15 ounces) Olive oil (preferably infused with garlic) 1 medium onion, diced Kosher salt Fresh ground pepper 2 or 3 small tomatoes (about 2 1/4-inches diameter) 1/4 head broccoli 8 medium cremini or button mushrooms (about 1 1/4-inch caps) Grated Parmesan Olive paste (optional) Instructions: Roll the puff pastry into a rectangle 11 x 15 inches. Transfer it to a 11 x 17-inch sheet tray lined with parchment paper and fit the dough to the tray exactly. Be sure the dough is evenly rolled - about 3/8-inch thick. Freeze the sheet tray for about 1/2 hour. Remove the tray from the freezer and using a fluted 2 1/4-inch round cutter, cut out 24 to 28 circles. Using a fork, dock each round well in the center, 4 to 6 times; leave a 1/4-inch rim undocked. The circles can be put back in the freezer for up to 2 months. Once they're frozen, they can be stacked and wrapped in plastic wrap. Preheat oven to 425 degrees F. Heat some oil in a saute pan and cook the onions slowly, until they are soft and fully cooked. Season with salt and pepper. Set aside to cool. Slice the tomatoes about 3/8-inch thick. Cut off broccoli flowers about 1 1/4 inches around. Cut them as close to the flower as possible, without them falling apart. Cut the stems off the mushrooms flush with the bottom of the cap (don't hollow them) and slice as thinly as possible. Fill a little bowl with about 1-inch of oil. Place the rounds of dough, upside down on a papered cookie sheet and dock again. Brush about 1/3 with oil, spread about 1/3 with a little olive paste or pesto, and spoon about 1/2 of the cooled onions on the remaining rounds. Sprinkle each with Parmesan. Place a tomato slice on the rounds spread with oil only; the slice should be the same size or a little smaller than the round of dough. Garnish with a few strips of fresh basil. Dip each broccoli flower into the oil, head down, and press it, flower up, into the center of each round spread with olive paste. Press a sliced mushroom cap into the center of each onion round. Slant the cap a little so that the slices separate. Brush each round generously with oil and sprinkle generously with Parmesan, salt and pepper. Bake for about 17 minutes or until the bottoms are lightly browned. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41400,"Frisee Salad with Bacon and Poached Eggs 3 cups (about 8 ounces) frisee, washed and dried 6 ounces slab bacon, cut into 1/4-inch-thick slices or 7 thick-cut bacon slices 2 tablespoons distilled white vinegar 4 large eggs 2 tablespoons chopped shallot 3 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon 1 French baguette, sliced Olive oil, for drizzling Instructions: Tear the frisee into bite-size pieces and put in a large bowl. In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden. Remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet. Fill a large saucepan half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer the eggs about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl. Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk in the Dijon mustard and honey. Pour the hot dressing over the frisee and toss with salt, and pepper, to taste. Crumble the crisp bacon slices over the salad and garnish with chives, and tarragon. For the croutons: Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons. Divide the salad evenly among 4 plates and top with the poached eggs and garlic croutons. Season the eggs with salt, and pepper, and serve the salad immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41401,"Fruitful Pagoda 16 wonton wrappers 1 cup whipping cream 1/4 cup powdered sugar 1/2 teaspoon vanilla extract 5 ounces canned or fresh lychee, pitted and halved 4 kiwi friut peeled and sliced 10 strawberries, sliced 2 plums pitted and sliced 20 pieces canned mandarin oranges, drained Cooking oil for deep-frying Mint sprigs, for garnish 1/2 cup water 1/4 cup lemon juice 2 tablespoons orange liqueur 1/3 cup sugar 2 tablespoons cornstarch, dissolved in 3 tablespoons water Instructions: In a saucepan, combine water, lemon juice, liqueur and sugar. Cook until sugar dissolves, stirring. Add cornstarch. Cook stirring until sauce thickens. Heat cooking oil for deep-frying over high heat. Add wonton wrappers in 2 batches; deep-fry 30 seconds or until golden brown. Remove and drain on paper towels. Sprinkle with powdered sugar. Assemble: Wrapper, fruit, whipped cream, wrapper, fruit, whipped cream and wrapper. Drizzle with sauce. ","[Sauvignon Blanc, Riesling, Moscato, Cava]" 41402,"Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce d ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41403,"Corn Bread 6 cups all-purpose flour 6 cups cornmeal 1 cup sugar 7 tablespoons baking powder 6 eggs 6 cups milk 1 1/2 cups vegetable oil Instructions: Preheat oven to 450 degrees F. Grease 2 (12 by 18 by 1-inch) baking pans and warm in the oven while preparing the ingredients. In a large mixing bowl, mix the dry ingredients together. In a separate bowl, mix the eggs and milk together. Then mix the egg/milk mixture into the dry ingredients. Add the vegetable oil and mix. Pour mixture into the hot baking pans and bake for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 41404,"Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas 1 cup sliced onion 1 cup chopped celery 1 cup chopped carrots 4 pounds skinless chicken thighs Salt and freshly ground black pepper One 15-ounce can tomato sauce 1/4 cup lime juice 1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can 2 cloves garlic, minced 1 avocado, diced 1/4 cup chopped fresh cilantro leaves Lime wedges, for garnish 2 cups instant white rice One 14-ounce can coconut milk 1 cup water One 15-ounce can red beans, drained 1 teaspoon dried thyme 1/2 teaspoon finely grated lime zest 1/4 cup chopped scallions Salt and freshly ground black pepper Instructions: For the chicken: Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables. In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal. For the rice: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41405,"Pastrami Sandwiches with Onion Rings and Quick Pickles 1 cup kosher salt 1/2 cup granulated sugar
   1/4 cup light brown sugar
   2 tablespoons pickling spice
   1 tablespoon mustard seeds
   1 tablespoon pink curing salt (not pink Himalayan salt)
   4 cloves garlic, crushed and peeled
   1/4 cup plus 1 tablespoon coriander seeds
   One 3- to 3 1/2-pound piece brisket, with the fat cap (ask for the flat cut of the brisket, not the point cut)
   1/4 cup black peppercorns
   2 tablespoons smoked paprika
   Sliced rye bread, for serving
   Deli mustard, for serving
   Onion Rings, recipe follows Pickles, recipe follows Canola oil, for frying 1 cup all-purpose flour
   2 large eggs, whisked
   1/2 cup panko breadcrumbs
   1/2 cup regular breadcrumbs
   1 large onion, sliced into 1/4-inch rings
   Kosher salt
   1 cup distilled white vinegar 1 tablespoon kosher salt
   2 teaspoons mustard seeds
   1 teaspoon granulated sugar
   1 teaspoon black peppercorns
   1 clove garlic, crushed and peeled
   3 Persian or small kirby cucumbers, sliced about 1/4-inch thick
   2 red chiles, thinly sliced
   1/4 cup fresh dill sprigs
   Instructions: Combine the salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, garlic and 1 tablespoon coriander in a large pot. Add 3 quarts water. Bring to a simmer and cook to dissolve the sugar and salt. Add 3 quarts cold water. Let cool to room temperature. Add the brisket, then weigh down with a plate and cover the pot. Refrigerate for 3 days. (If your refrigerator is too small to hold the pot, you can cut the brisket in half and refrigerate in 2 smaller containers as well.) When you are ready to cook the brisket, preheat the oven to 300 degrees F. Arrange a rack in a roasting pan. Bring a kettle of water to a boil. Coarsely crush the peppercorns and the remaining 1/4 cup coriander seeds in a spice grinder. Pour into a small bowl and stir in the smoked paprika. Remove the meat from the brine and rinse briefly. Pat dry. Pat the spice mixture all over and set the meat in the roasting pan, fat side up. Pour the boiling water in the bottom of the pan (don't let it touch the meat). Cover the roasting pan tightly with foil. Roast until the meat is very tender, about 3 hours. Carefully remove the foil and roast 10 more minutes to dry out the crust slightly. Slice the warm pastrami. Serve on rye bread with deli mustard and Onion Rings and Pickles on the side. (This pastrami can also be made ahead. To reheat, thinly slice and set over a steamer, or microwave covered with a damp paper towel.) Heat 1 inch oil in a pan to 350 degrees F. Set the flour in a bowl, eggs in a second bowl, and combine the panko and regular breadcrumbs in a third. Dredge the onions in the flour first, followed by the eggs and finally the breadcrumbs, then pan-fry until golden brown, a few minutes on each side. Remove to a rack to drain and stay crispy and season with salt. Combine the vinegar, salt, mustard seeds, granulated sugar, peppercorns, garlic and 1/2 cup water in a small saucepan. Layer the cucumbers, chiles and dill sprigs in a jar or other lidded container. Bring the vinegar mixture to a simmer and stir to dissolve the salt and sugar. Pour over the cucumbers. Let cool to room temperature. Refrigerate until chilled, at least 2 hours. (The pickles will keep a week or more in the refrigerator.) ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 41406,"Crab Cakes with Sassy Tartar 1 (10-ounce) bottle tartar sauce 2 teaspoons Cajun seasoning 6 dashes hot sauce 1 scallion finely chopped 12 ounces lump crabmeat, drained 1/4 cup mayonnaise 1/2 cup herb seasoned bread crumbs 1 tablespoon seafood seasoning (recommended: Old Bay) 1 egg 1 teaspoon lemon juice 10 saltine crackers Vegetable oil, for frying Instructions: Sassy Tartar Sauce: In small bowl combine all ingredients and mix well. Crab Cakes: In a medium bowl, add crabmeat, mayonnaise, bread crumbs, seafood seasoning, egg, and lemon juice. Stir to combine. Form 6 crab cakes approximately 2 1/2 inches diameter and place on baking sheet. In small plastic bag crush the saltine crackers and place into shallow dish. Lightly dredge the formed crab cakes into the crushed crackers and set aside. In a large skillet over medium heat, add enough oil to cover bottom of pan. When oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown. Transfer to a sheet pan or plate lined with a paper towel. Serve crab cakes with tartar sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 41407,"Grilled New York Strip Steak with Five-Peppercorn Sauce 4 cups low-sodium beef stock Four 16-ounce New York strip steaks
   1 teaspoon kosher salt
   1 teaspoon fresh ground black pepper
   4 tablespoons unsalted butter
   2 shallots, minced
   2 tablespoons fresh cracked five-peppercorn blend
   1/2 cup brandy
   1/2 cup red wine
   1/2 cup heavy whipping cream
   2 tablespoons minced fresh parsley
   Instructions: Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside. Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes. Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes?this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes. Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat. With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 41408,"Fusilli with Fresh Pomodoro 3/4 teaspoon kosher salt, plus more 1 pound fusilli pasta
   1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes) 1/4 cup extra-virgin olive oil
   2 cloves garlic, smashed
   3 stems fresh basil, plus 1/4 cup chopped basil
   1/2 cup fresh ricotta, plus more for garnish 1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish Instructions: Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water. Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes. Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce. Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 41409,"Rigatoni with Vegetable Bolognese 1-ounce dried porcini mushrooms 1 1/2 cups hot water 3 carrots, peeled and chopped 1 onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 garlic cloves 1/4 cup olive oil 2 teaspoons chopped fresh thyme leaves 1 teaspoon chopped fresh oregano leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped 2 tablespoons tomato paste 1/2 cup red wine 1/2 cup mascarpone cheese 1 pound rigatoni pasta 1/4 cup Parmesan Instructions: Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften. Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 41410,"Winterfresh Fudge Bars 6 ounces unsweetened chocolate 1 cup butter 2 cups sugar 2 teaspoons vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup mini chocolate morsels 2 (8-ounce) packages cream cheese, softened 1/3 cup sugar 2 eggs 2 tablespoons creme de menthe 2 drops green food coloring 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 2 ounces unsweetened chocolate, melted 1 teaspoon mint extract 1 tablespoon milk, plus more to thin 8 candy canes, crushed, for garnish Instructions: Preheat oven to 350 degrees F. Brownies: Melt the chocolate and butter together over low heat, stirring frequently. Remove from heat to cool slightly. In the bowl of a stand mixer, combine chocolate-butter mixture with sugar, vanilla, and eggs on medium speed for 1 minute, scraping down the sides of the bowl frequently. Mix in flour and salt and beat for 30 seconds. Scrape bowl and beat for 1 minute. Stir in chocolate chips. Mint Filling: Beat the cream cheese until smooth with electric mixer. Scrape sides of bowl and beat in sugar, eggs, and creme de menthe until smooth and fully blended. Add 2 drops food coloring to heighten filling color. Spread half of brownie mixture in a greased 13 by 9 by 2-inch pan. Pour mint filling on top of brownie batter and spread to edge. Carefully spread the other half of the brownie mixture on top of the mint filling. Bake for 40 to 45 minutes until sides pull away from pan and a toothpick inserted in the center comes out clean. Cool in pan. Frosting: Beat butter until smooth with electric mixer. Add sugar and melted chocolate to butter and beat. Slowly add mint extract and enough milk, 1 tablespoon at a time, to make desired consistency. Spread frosting on top of cooled chocolate mint brownies. Sprinkle the crushed candy canes on top of frosting. Cut the bars into 8 rows by 6 rows and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41411,"Teaism Ginger Scones 1 cup all-purpose flour 1 cup cake flour 1 tablespoon sugar 1/2 teaspoon dried ginger 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon cream of tartar 4 tablespoons unsalted butter, cut in pea size cubes 2 ounces chopped, crystallized or candied ginger 3/4 cup milk 1 egg yolk, beaten with 1 teaspoon cold water to make an egg wash Instructions: Preheat the oven to 450 degrees F. You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41412,"Thai Chicken Salad with Peanuts and Lime 2 cooked chicken breast halves 4 cups chopped romaine lettuce 1 cup diced cucumber 1 cup diced tomato 1/2 cup chopped scallions 1 cup reduced-sodium chicken broth 2 tablespoons smooth peanut butter 1 tablespoon reduced-sodium soy sauce 2 tablespoon fresh lime juice 2 teaspoons sesame oil 1/4 cup dry roasted peanuts Instructions: Using a fork, pull chicken meat from bone in shreds. Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions. In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41413,"Black Walnut and Almond Cake with Eiswein Sabayon and Vanilla Bean Caramel Pear Skewers 10 egg yolks 1 cup sugar 1 tablespoon good quality bittersweet chocolate, melted 1 vanilla bean, scraped 1 cup black walnuts, ground in food processor 10 egg whites 1 cup icing sugar 3 tablespoons ground ladyfinger biscuits 1 cup blanched almonds, ground in food processor 1/2 lemon, juiced 1/3 cup sugar 1/3 cup water 4 vanilla beans 2 pears, Bosc or Bartlett 1/2 lemon, juiced 1/4 cup butter 1/4 cup sugar 4 egg yolks 1/3 cup sugar 1/3 cup eiswein Instructions: Cake: Preheat oven to 350 degrees F. Grease a 9-inch round cake pan, and line the base with parchment paper. In a standing electric mixer whisk the yolks with the sugar until thick and light colored. Fold in chocolate, vanilla, and walnuts until just combined. Pour mixture into the prepared cake pan. Using a clean bowl again with the whisk, beat egg whites until soft peaks form, add icing sugar and continue beating until stiff. Gently fold in biscuits, almonds, and lemon juice. Pour mixture on top of walnut mixture already in cake pan. Bake in preheated oven for 55 minutes, or until skewer inserted in center comes out clean. Pears: Bring sugar and water to a boil in small pan. Let boil for 30 seconds, lower heat to a simmer and add vanilla beans. Poach vanilla beans for 10 minutes, remove from syrup and let dry in oven set at a very low heat (160 degrees F) for 2 hours. Halve each vanilla bean, making 8 pieces. Peel pears, halve, and remove seeds. Cut pears into large cubes, sprinkle with lemon juice, thread 3 to 4 cubes onto each vanilla bean. Heat butter and sugar in pan until a caramel color is reached. Place pear skewers in caramelized butter and allow to caramelize on all sides, about 5 to 7 minutes. Remove skewers from pan. Sabayon: Beat yolks with sugar in a medium bowl until light. Place bowl over simmering water and whisk in the eiswein. Beat until mixture triples in volume. Remove from heat and serve immediately with cake. Serve with cake and sabayon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41414,"Brownie Pudding 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish 4 extra-large eggs, at room temperature 2 cups sugar 3/4 cup good cocoa powder 1/2 cup all-purpose flour Seeds scraped from 1 vanilla bean 1 tablespoon framboise liqueur, optional Vanilla ice cream, for serving Instructions: Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 41415,"Very Berry Ice Cream Floats Strawberry Ice Cream, recipe follows Two 20-ounce bottles chilled cherry-flavored soda, such as Cheerwine Whipped cream and maraschino cherries, for topping 1 cup heavy cream 1/2 cup half-and-half 1 teaspoon pure vanilla extract 1/2 cup granulated sugar 2 tablespoons honey 3 large egg yolks 1 cup freeze-dried strawberries, processed into a powder Red food coloring, optional Instructions: For each float, place 2 scoops of Ice Cream into a float glass. Top with the desired amount of soda. Garnish each with whipped cream and a cherry. Serve immediately. Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla. Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to manufacturer\u2019s instructions. Transfer to an airtight container and freeze until firm, 3 to 4 hours. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 41416,"Thai Pizza Vegetable oil, to saute 1 boneless, skinless chicken breast Salt and freshly ground pepper 1 (6-ounce) jar ready-made Thai peanut sauce 1 (16-ounce) can coconut milk 2 tablespoons cornstarch 2 tablespoons water 1 (12-ounce) ready-made pizza crust 1 cup unsalted peanuts, chopped 5 scallions, chopped 2 cups bean sprouts 2 cups mozzarella, shredded Instructions: Preheat oven to 375 degrees F. Heat a small frying pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Season the chicken breast with salt and pepper and cook until cooked through, about 5 minutes per side. Cut into small cubes. Warm peanut sauce and coconut milk in medium saucepan. Whisk together the cornstarch and water and then add to the peanut sauce. Bring to a boil to thicken and then remove from the heat and cool. Roll out the pizza dough and press into a 10-inch pizza pan. Spread the peanut sauce over the pizza dough. Put peanuts, half of scallions, chicken and 1 cup of bean sprouts on crust. Sprinkle cheese, remaining scallions, and bean sprouts on top. Bake until cheese is melted and crust is browned, about 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 41417,"The Best Deviled Eggs 12 large eggs (see Cook's Note) 1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling
Instructions: Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them. Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41418,"Fig Chutney 1 cup red wine 3 cups fresh figs, top stems removed, roughly chopped
1 cup orange juice
2 tablespoons honey
Pinch of cayenne
1 sprig fresh rosemary
1 piece star anise Kosher salt and freshly cracked black pepper Instructions: In a small saucepan, bring the red wine to a simmer and cook until reduced by half, about 10 minutes. Add the figs, orange juice, honey, cayenne, rosemary and star anise and bring back to a simmer. Season with salt and pepper. Cook until the figs soften and the mixture thickens, about 30 minutes, stirring occasionally to prevent scorching on the bottom. Cool to room temperature before removing the anise and rosemary. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 41419,"The Catfish Place's Hush Puppies Vegetable or canola oil, for frying 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon garlic salt 1/4 teaspoon black pepper 1 1/4 cups milk 2/3 cup chopped onions 1 egg, beaten 1 1/2 cups yellow cornmeal 1 1/2 cups all-purpose flour Instructions: Heat oil in a deep fryer or skillet to 375 degrees F. Mix together the sugar, baking powder, salt, garlic salt and pepper. Mix together the milk, onions and egg in a blender until they are a milkshake consistency Whisk together the 2 mixtures and let sit until bubbles begin to form, about 5 minutes. Mix together the cornmeal and flour and gradually whisk in the wet mixture. The batter should be thick like cookie dough. Drop hush puppies into the hot oil by using a teaspoon until they bounce to the surface, about 2 minutes. Continue frying until golden brown, 4 to 5 minutes Remove and drain on paper towels. Serve hot. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 41420,"Terry's Famous Homemade Key Lime Pie One 14-ounce can sweetened condensed milk 6 ounces non-dairy topping 1/2 cup key lime pie juice One 9-inch graham cracker pie crust Whipped cream, for serving Instructions: Mix the condensed milk with the non-dairy topping on medium speed until blended. Add the key lime pie juice. Blend well. Pour into the graham cracker pie crust. Refrigerate 3 hours before serving. Top with whipped cream. Enjoy!
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41421,"Chicken Marsala 1 cup all-purpose flour Salt and freshly ground black pepper 1 1/2 pounds chicken breasts Grapeseed oil, for cooking 3/4 cup marsala wine 1 cup veal or beef stock 4 ounces (1 stick) butter 1/2 cup 1/4-inch-thick sliced mushrooms Fresh herbs such as chives or grated cheese, for garnish, optional Instructions: To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess. Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired. ","[Barolo, Barbaresco, Chianti, Rioja]" 41422,"Cebiche de Pato 1 whole duck, cut into quarters 1 cup sour orange juice (see Cook's Note) 2 tablespoons vegetable oil 1 red onion, finely diced Kosher salt 2 tablespoons garlic paste 1/2 cup aji amarillo (yellow hot pepper) paste (see Cook's Note) 1 teaspoon ground cumin 1/2 yellow onion, cut into wedges Boiled yuca, cut into 4-inch pieces, for serving 1 cup cooked white rice, for serving Instructions: Combine the duck and sour orange juice in a large bowl, cover with plastic wrap and refrigerate for 3 hours. Once the duck is marinated, remove and pat it dry; reserve the orange juice. Heat up a pot or Dutch oven over high heat and add the oil to cover the bottom of the pot. Working in batches, brown the duck for about 3 minutes per side. Remove the duck from the pot and set aside. Add the diced red onion to the pot and cook over medium heat until lightly browned. Add 1 tablespoon kosher salt, the garlic paste, aji amarillo and cumin and cook for 3 more minutes. Return the duck to the pot along with the reserved juice. Add the yellow onion wedges and 1 cup of water. Bring to a simmer, cover the pot, adjust the heat and simmer over low heat until the meat is very tender and almost falling off the bone, about 45 minutes. Arrange the duck and the boiled yuca on a platter or plates. Spoon on some braising liquid and the cooked onion wedges. Serve with the rice and enjoy. ","[Malbec, Tempranillo, Garnacha, Barbera]" 41423,"A.1. Orange Barbeque Ribs 3 lb. pork baby back ribs 1 Tbsp. brown sugar 1 Tbsp. paprika 2 tsp. garlic powder 1-1/2 tsp. ground black pepper 1/2 cup water 2/3 cup orange marmalade 1/2 cup A.1. Original Sauce 1/4 cup GREY POUPON Dijon Mustard Instructions: HEAT grill to medium heat. PLACE half the ribs in single layer on large sheet heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add ? cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet. GRILL 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil. MIX remaining ingredients until blended. RETURN ribs to grill; brush with half the marmalade mixture. Grill 15 min., turning and brushing occasionally with remaining marmalade mixture. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 41424,"Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup 2 cups fresh blueberries 1 cup maple syrup (grade B) 2 tablespoons sugar 1 stick cinnamon 1 strip lemon zest 1 pint blueberries 1/4 cup sugar 2 tablespoons butter 1 cinnamon stick 1/2 vanilla bean, split Cassis 1 tablespoon chopped fresh mint leaves 1 1/2 cups unbleached all-purpose flour 3 tablespoons cane sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs, separated 2 tablespoons vegetable oil 1 1/3 cups buttermilk 1 tablespoon plus 1 teaspoon lemon zest 1/8 teaspoon vanilla extract Pinch cream of tartar 2 cups fresh blueberries 1 cup fresh ricotta 2 tablespoons whole milk 1 stick butter, (8 tablespoons) cut into pats Instructions: For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature. For the compote: Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving. For the pancakes: Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated. In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries. In a small bowl mix the ricotta and milk. Reserve for garnish. Preheat oven to 200 degrees F. Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 41425,"Strawberry Trifle 2 teaspoons unflavored gelatin 1 pound frozen strawberries, thawed
1/4 cup sugar
2 1/2 cups whole milk 1/2 cup sugar
1/4 cup cornstarch
Pinch kosher salt
2 tablespoons unsalted butter
1 tablespoon vanilla extract
About three-quarters of a 14-ounce angel food cake, cut into 1/2-inch cubes 3/4 cup heavy cream
1 tablespoon confectioner's sugar
1 teaspoon orange extract or 2 tablespoons cream sherry
Mint sprigs, for garnish Instructions: Special equipment: Six 6- to 8-ounce clear glass or plastic wide-mouthed tumblers For the strawberries: Put the gelatin in a medium mixing bowl. Bring 1/2 cup water to a boil in a small pot, then pour it over the gelatin, whisking until smooth. Add the strawberries and sugar, mixing and coarsely mashing until the most of the strawberries are broken up. Refrigerate until the mixture is cold and slightly thickened, about 1 hour. For the custard: Combine the milk, sugar, cornstarch and salt in a medium saucepan. Bring to a simmer over medium-high heat, whisking constantly; simmer, whisking, until thick, 2 minutes. Stir in the butter and vanilla, then strain through a fine-mesh sieve into a bowl. Cover the surface directly with plastic wrap or wax paper, and refrigerate until cool. To assemble: Put a layer of angel food cake cubes in the bottom of six tumblers; be careful not to press down too hard. Divide half of the strawberry mixture among the tumblers. Follow with half of the custard over the strawberry layer. Repeat all three layers. Beat the cream with the confectioner's sugar until it holds soft peaks. Add the orange extract. Spoon whipped cream on top of the trifles. Garnish with mint sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 41426,"Baked Brie 1/4 wheel brie 4 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt. Serve with crackers. ","[Chardonnay, Riesling, Gewrztraminer]" 41427,"Fruit Salad: Macedonia 1 pound strawberries, hulled and quartered 1 pint blueberries 1 pint blackberries 1 pint raspberries Juice of 3 oranges Juice of 1 lemon 2 tablespoons sugar, optional Small handful fresh mint, leaves picked and chopped Instructions: Chop the strawberries and add to a large bowl with the blueberries, blackberries, and raspberries. Add the orange juice, lemon juice, sugar, if using, and mint. Cover with plastic wrap and put in the refrigerator to marinate for at least a couple of hours. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 41428,"Roast Pork 4 pound boneless pork loin, from \butt\ end Garlic cloves, cut into slivers 2 tablespoons olive oil 2 tablespoons unsalted butter 1 carrot, finely chopped 1 small onion, finely chopped 1/2 cup dry white wine Salt and freshly ground black pepper Instructions: With a sharp paring knife pierce the roast at random intervals and insert some garlic in each slit. Preheat oven to 350 degrees. In a casserole or deep roasting pan melt butter in oil. Brown pork loin on all sides and remove. In same casserole, in remaining fat, add the carrot and onion, cover and cook until soft, about 5 minutes. (If they begin to stick, add some white wine.) When soft, bury pork in vegetables, add remaining white wine, season with salt and pepper and bake for 1 and 1/2 to 2 hours or until tender. Remove, let rest for 10 minutes before carving. Slice half for one dinner and place remaining portion in refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41429,"Roasted Asparagus with Scrambled Eggs 3/4 pound fresh asparagus Good olive oil Kosher salt and freshly ground black pepper 1/8 cup freshly grated Parmesan 6 extra-large eggs 3 tablespoons half-and-half 1 tablespoon unsalted butter, divided 2 to 4 slices 7-grain bread Instructions: Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts. While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41430,"Braised Ranchero Chicken 1 green bell pepper 1 red bell pepper
1 poblano pepper
1 dried guajillo cl
1 dried pasilla cl
3 tablespoons olive oil or vegetable oil
3 medium Spanish onions, coarsely chopped 2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano, preferably Mexican 1/2 teaspoon dried thyme
1 teaspoon ground black pepper 1 tablespoon kosher salt 6 to 8 garlic cloves, sliced Two 28-ounce cans chopped tomatoes
Two 6-ounce cans chopped green chiles
1 tablespoon sugar
4 pounds skinless boneless chicken thighs 2 cups chicken stock
2 teaspoons kosher salt
1 teaspoon ancho chili powder 1 teaspoon ground cumin
1 teaspoon garlic powder 1 ounce fresh squeezed lime juice
1 teaspoon freshly ground black pepper
Vegetable oil, for frying 6 to 8 corn tortillas Avocado slices, for serving Grated queso fresco, for serving Instructions: For the ranchero sauce: On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside. In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside. In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes. Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed. For the ranchero chicken: Preheat the oven to 325 degrees F. In a small Dutch oven or medium sized roasting pan combine the chicken, stock, salt, chili powder, cumin, garlic powder and lime juice with 2 cups of the ranchero sauce. (Reserve remaining ranchero sauce for another use.) Stir and top with the lid or seal well with aluminum foil and braise in the oven, 2 1/2 hours. Remove from the oven and let cool enough to handle the chicken. Shred the chicken with two forks or your hands. Strain the braising liquid and add the strained solids back in with the shredded chicken. Reserve enough liquid to moisten the mixture. Return to the pan and keep warm in a low oven until ready to serve. For the tostada shells: Meanwhile, line a baking sheet with paper towels. In a small frying pan, heat 1/2-inch oil until hot. Add 1 tortilla and cook, flipping once a minute, until crispy and golden brown, 3 to 5 minutes. Transfer to the paper towels and repeat with remaining tortillas. Serve the chicken on the tostada shells and top with avocado and queso fresco. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 41431,"Watermelon with Balsamic and Feta 1/4 cup good-quality balsamic vinegar 1 tablespoon sugar 8 (roughly 4 by 2-inch) pieces seedless watermelon 4 ounces feta cheese, crumbled 2 tablespoons shredded mint leaves Instructions: In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes. Stack 2 pieces of watermelon on each plate and drizzle with the balsamic reduction. Sprinkle with feta cheese and mint and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 41432,"Mango Bellini 3 ounces sparkling wine, such as prosecco or champagne 2 ounces mango nectar or juice
Sliced mango, for garnish Instructions: Add the sparkling wine and mango nectar to a chilled champagne flute. Stir and garnish with sliced mango. ","[Prosecco, Moscato, Sauvignon Blanc]" 41433,"Jalapeno Poppers Three Ways 24 jalapeno peppers 3 large eggs 1/2 cup salsa 1/2 cup grated jack cheese Kosher salt Freshly ground black pepper 4 tortilla chips, crushed 1 cup pizza sauce 1 Italian sausage, cooked and crumbled 1/2 cup grated mozzarella 1 cup chunky peanut butter 1/4 cup of your favorite jelly Instructions: Preheat the oven to 350 degrees F. Cut the tops off the jalapeno peppers and clean out the core and seeds. Place them upright in an armadillo jalapeno cooker (available online). Alternatively, cut holes to fit the jalapenos in the bottom of a disposable aluminum baking pan and invert it onto a baking sheet. For the huevo ranchero filling: Beat the eggs and stir in the salsa, half the jack cheese, and salt and pepper, to taste. Fill 8 of the peppers 3/4 full and top with the remaining jack cheese and crushed chips. For the sausage pizza filling: Mix together the pizza sauce, crumbled sausage, and half the mozzarella. Fill 8 of the jalapenos and top with the remaining mozzarella. For the peanut butter filling: Put the peanut butter into a plastic bag and cut off a corner to make a pastry bag. Squeeze the peanut butter into the remaining peppers making sure that they are filled all the way down. Top with a spoonful of jelly. Bake the poppers for 30 to 40 minutes, or until the peppers are soft. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41434,"Fish Tacos 1 tablespoon chili powder 1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 1/2 pounds fresh flounder, cod or tilapia fillets
8 (6-inch) corn or flour tortillas
1 avocado, pitted, peeled, and sliced
1/4 cup minced cilantro, for garnish
1 cup shredded purple cabbage
1 lime, cut into wedges
Instructions: Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl. Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven. In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates. Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 41435,"Sheet Pan Fried Rice with Tofu 1/4 cup plus 2 tablespoons soy sauce 2 tablespoons sesame oil
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
3 cups cooked or leftover rice
One 16-ounce box firm tofu, drained and cut into small cubes
1 cup frozen mixed vegetables
1/4 cup sliced scallions Hot sauce, for serving (optional)
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 41436,"Pan-Fried Hake with Dill Potato Salad 1 pound Yukon Gold potatoes (about 3), thinly sliced Kosher salt 1/2 cup sour cream 1/4 cup milk 3 tablespoons finely chopped fresh chives 3 tablespoons chopped fresh dill 2 tablespoons white wine vinegar 1 English cucumber, peeled and thinly sliced Freshly ground pepper 1/4 cup all-purpose flour 2 large eggs 2 tablespoons extra-virgin olive oil 4 6-ounce skinless hake or Pacific cod fillets Instructions: Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 5 minutes. Drain. Whisk the sour cream, milk, chives, dill and vinegar in a large bowl. Add the potatoes and cucumber; gently fold to coat. Season with salt and pepper. Set aside. Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently whisk the eggs in another medium bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess, then dip in the eggs. Add to the skillet and cook until golden and cooked through, about 4 minutes per side. Serve with the potato salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41437,"French Kiss 75 One .33-ounce package strawberry popping candy, such as Pop Rocks 1 lemon wedge 2 ounces Passion Tea-Infused Gin, recipe follows 1 ounce Simple Syrup, recipe follows 1 ounce lemon juice Very dry champagne, for topping
3 passionfruit tea bags About 2 cups gin 1 cup sugar Instructions: For the rim: Put the popping candy in a shallow dish. Rub the lemon wedge around the rim of a coupe glass, then roll the rim in the popping candy. For the cocktail: Put the Passion Tea-Infused Gin, Simple Syrup and lemon juice in a cocktail shaker with ice. Shake vigorously, then strain into the rimmed glass. Top off with champagne. Put the tea bags in a 16-ounce mason jar, then fill with the gin. Leave at room temperature, giving it a little swirl every half hour, for 3 to 4 hours. Remove the bags. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Gin, Prosecco, Cava]" 41438,"Basil Marinara 1/4 onion, chopped 1 tablespoon olive oil 1 (28-ounce) can crushed tomatoes 1 (28-ounce) can pureed tomatoes Bunch parsley, leaves chopped 1/2 cup fresh basil, torn by hand Salt and pepper Instructions: Saute onions in olive oil in saucepan. Add remaining ingredients and simmer 30 minutes. Season with salt and pepper to taste. Serve over the pasta of your choice. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 41439,"Tomato Basil Salad 1/4 cup olive oil 5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed Salt and pepper Instructions: In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41440,"Bicoastal Sourtini (Green Apple Martini) 1/2-ounce green apple schnapps 2 ounces vodka Splash pineapple juice Green apple wedge Instructions: Combine all drink ingredients in a shaker over ice. Shake. Strain into a martini glass and garnish with green apple wedge. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41441,"Limoncello 12 Meyer lemons, or a mixture of lemons and limes, peel only, no pith 3 sprigs lavender, optional but lovely 2 liters light rum or vodka 6 cups sugar 3 cups water Instructions: Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks. Strain the mixture into a decanter. Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture. Serve in small aperitif glasses. Store in the freezer for up to 1 year. ","[Prosecco, Moscato, Vinho Verde]" 41442,"Venezuelan Spiced Hot Chocolate 1/2 gallon milk 3 whole star anise 2 sticks cinnamon Zest of one orange 5 whole allspice berries 2 tablespoons brown sugar 8 ounces semisweet chocolate, coarsely chopped 1 cup aged dark rum Instructions: Combine milk with spices and sugar in large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot. Heat gently, then add chocolate and rum. Whisk briskly 5 minutes over low flame until chocolate is completely melted. ","[Tannat, Tempranillo, Malbec, Zinfandel]" 41443,"Lahmacun 3/4 teaspoon dried yeast 1/2 teaspoon sugar 1 1/2 cups lukewarm water 2 1/4 cups flour 1/2 teaspoon salt Olive oil for bowl and brushing dough 1 tablespoon butter 1 onion, finely chopped 3 cloves garlic, minced 8 ounces ground lamb or chuck 1 tomato, peeled, seeded and chopped 1 jalapeno, seeded and finely chopped 1/2 teaspoon kirmizi biber, or combination sweet paprika and cayenne pepper 1/4 cup finely chopped fresh mint 1/4 cup finely chopped fresh parsley Salt and freshly ground black pepper Juice of 1 lemon 2 1/2 cups white Turkish cheese or feta cheese, crumbled 2 eggs, lightly beaten 1/4 cup unsalted butter, softened 1/2 cup finely chopped fresh parsley Instructions: Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour. Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel. Preheat oven to 450 degrees F, and preheat baking sheets, tiles, or a baking stone. Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water. Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick. Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge. Repeat with remaining dough and filling. Bake for 12 to 15 minutes. The dough should still be soft enough to roll up. Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones. For the alternative filling: Mix all the filling ingredients in a bowl and blend thoroughly. Spread a thin layer on each circle of dough. Proceed with recipe, but bake for only 6 to 8 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 41444,"Boozy Frozen Peppermint Hot Chocolate 1 1/4 cups milk 1/2 cup cream 8 ounces dark chocolate, chopped 1 teaspoon vanilla extract 1/3 cup peppermint schnapps Whipped cream, for topping Crushed peppermints or candy canes, for garnish Instructions: Heat the milk and cream in a saucepan over medium heat, just until the edges are bubbling. Stir in the chopped chocolate and turn off the heat. Stir until the chocolate melts. Remove from the heat and let cool for 10 to 15 minutes.
Stir in the vanilla extract, then stick the pot in the fridge to cool completely, about 45 minutes.
Remove the pot and add the chocolate mixture to a blender. Add the schnapps and 2 cups of ice and blend until smooth and creamy. Pour evenly between 2 glasses and top with whipped cream and crushed peppermints. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 41445,"Ranch-Stuffed Artichokes 3 lemons; 1 zested, 3 juiced (squeezed lemons reserved) 4 large artichokes 5 tablespoons extra-virgin olive oil, plus more for drizzling 2 ounces bacon, finely chopped 3 cloves garlic, finely chopped 2 cups fresh breadcrumbs 1/2 cup chopped fresh parsley 1 hard-cooked egg, peeled and chopped 1/3 cup grated parmesan cheese 1 1-ounce packet ranch dressing mix Freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Put one-third of the lemon juice and all of the squeezed lemons in a bowl of cold water. One at a time, cut off the top third of each artichoke with a serrated knife, then cut off and reserve the stem. Snap off the tough bottom leaves and trim the leaf tips with shears. Spread the center leaves open and scrape out the choke with a spoon. As you trim each artichoke, place it in the lemon water. Peel and dice the stems. Heat an ovenproof pot over medium heat. Add 3 tablespoons olive oil and the bacon and cook until crisp, about 4 minutes. Add the garlic and cook 1 minute. Transfer the mixture to a bowl; stir in the lemon zest, breadcrumbs, parsley, egg, parmesan, dressing mix and pepper to taste. Stuff into the center of each artichoke and sprinkle between the leaves. Wipe out the pot; add the remaining 2 tablespoons olive oil and heat over medium heat. Add the artichoke stems, remaining lemon juice and 1 cup water and bring to a boil. Arrange the artichokes snugly in the pot; baste with the cooking liquid and drizzle with olive oil. Cover and bake until tender, about 30 minutes. Uncover and bake until crisp, about 10 more minutes. Serve with the cooking liquid. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41446,"Potato Pancakes 1 large, baking potatoes, like russets, about (8 ounces) 1/2 medium onion, (about 4 ounces) 1 egg 1 tablespoon chopped parsley 1 tablespoon flour 1 tablespoon dry bread crumbs 1/4 teaspoon dry thyme Juice of 1 lemon Salt and pepper Oil for pan frying 1/3 cup applesauce, for garnish Instructions: Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41447,"Creme Brulee French Toast with Drunken Strawberries One 1-pound day-old loaf challah, sliced into 1-inch thick 5 large eggs 2 large egg yolks
2 tablespoons granulated sugar
3 cups half-and-half
1 tablespoon orange liqueur
2 teaspoons pure vanilla extract
1 teaspoon finely grated orange zest
Pinch fine sea salt
1 pint ripe strawberries, hulled and quartered 3 tablespoons granulated sugar
2 teaspoons orange liqueur
1 stick unsalted butter, cut into pieces
1 cup packed light brown muscovado sugar
Instructions: For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes. Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.) For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes. Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes. Serve the French toast, sugar-side up, topped with the berries and their juices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41448,"Bacon-and-Egg Potato Salad 2 pounds small red-skinned potatoes, quartered 1 pound bacon, chopped 2 large eggs 2 tablespoons red wine vinegar 3/4 cup mayonnaise 3 tablespoons whole-grain mustard 6 scallions, finely chopped 1 medium red onion, diced 1 tablespoon sugar Kosher salt and freshly ground pepper Instructions: Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41449,"Pineapple and Grilled Onion Relish 2 green onions 2 tablespoons olive oil, divided Salt and freshly ground pepper 1 small ripe pineapple, peeled and diced 1 small jalapeno, finely chopped 2 tablespoons fresh lime juice 2 tablespoons coarsely chopped cilantro Instructions: Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 41450,"Spice-rubbed Chipotle-Molasses Ribs 1 cup ancho chili powder 1/4 cup Spanish paprika 2 tablespoons ground cumin 2 tablespoons ground coriander 2 tablespoons dry mustard 2 teaspoons ground cayenne pepper 2 teaspoons dried oregano 2 tablespoons kosher salt 1 tablespoon ground black pepper 2 racks pork ribs (12 ribs each) 1 cup soy sauce 1/4 cup coarsely chopped ginger Chipotle-Molasses BBQ Sauce, recipe follows Instructions: Preheat oven to 400 degrees F. Combine all spices in a bowl. Rub ribs on both sides with spice mixture. In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce. Chipotle-Molasses BBQ Sauce: 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 tablespoons ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon New Mexican chili powder 3 cups canned plum tomatoes with juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 2 tablespoons Worcestershire sauce 1/4 cup dark brown sugar 1/4 cup honey 1/4 cup molasses 2 tablespoons Dijon mustard 2 chipotle chiles in adobo, pureed 1/2 cup smooth peanut butter Salt and freshly ground black pepper Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 41451,"Potato-Kasha Knishes 1 1/2 cups all-purpose flour, plus more for dusting 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt 1/4 cup plus 2 tablespoons cold seltzer 2 teaspoons apple cider vinegar 1 1/2 pounds russet potatoes, peeled and quartered Kosher salt 4 tablespoons extra-virgin olive oil 1 1/2 pounds Spanish onions, diced 1 clove garlic, smashed 1 cup whole or coarse kasha (roasted buckwheat groats; available in the bulk aisle or near the dried beans) Freshly ground pepper Spicy mustard, for serving Instructions: Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again. Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours. Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes. Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash. Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil. Make the knishes: Put the dough on a floured sheet of parchment paper; dust with flour. Stretch into a 6-by-8-inch rectangle, then use a rolling pin to roll into a 12-by-18-inch rectangle. With the long side of the dough in front of you, shape the filling into a tight log, leaving a 2-inch border on the side closest to you and 1 1/2 inches on each end. Use the parchment paper to help roll the dough around the filling, stretching the dough as needed to keep it tight. Brush off the flour as you roll. Pinch the dough closed at the seam, then carefully turn the roll seam-side down on the parchment paper. Pull on the ends of the dough and twist to seal; pinch off the excess dough. Press the handle of a wooden spoon into the log to divide it into 3 even sections. Seal each piece closed by stretching the dough over the open sides; twist the dough and pinch off any excess. Cut each piece in half with a sharp knife to make 6 knishes. They should be closed on one side. With the cut side up, stretch the dough partly over the filling, leaving some exposed. Flatten each knish slightly so it is about 1 1/2 inches high. Place the knishes 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41452,"Lobster Stew 2 tablespoons butter 1 cup diced Spanish onion (diced in a food processor)
2 cups lobster stock (purchase from a reputable seafood market or make from scratch using lobster carcasses, mirepoix, herbs)
2 cups 1/2-inch cubed potatoes 1 1/2 cups diced carrot
1 1/2 cups diced celery
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley leaves
1/8 teaspoon cayenne pepper
2 cups (1 pint) heavy cream
1 1/2 cups whole milk
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil
1 pound fresh lobster meat, coarsely chopped into 2-inch pieces
1/3 cup sherry wine
Instructions: In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onions and caramelize over medium heat; do not let them brown. Add the lobster stock, potatoes, carrots, celery, chives, parsley, cayenne and 1 1/2 cups water. Season with salt and pepper and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are cooked (soft but hold up), about 15 minutes. Add the cream and milk and bring to a boil. Immediately turn down the heat. While the cream and milk are warming, heat the extra-virgin olive oil in a saute pan over medium-high heat. Once the oil is smoking, add the lobster meat and season with salt and pepper to taste. When the lobster meat is warm, deglaze the pan with the sherry. Add the warmed lobster meat and juices to the cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41453,"Grilled Salmon Gyros 1 teaspoon chopped oregano leaves 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste) 1/2 teaspoon freshly cracked black pepper 1 1/2 tablespoons grapeseed oil 1/4 teaspoon hot pepper flakes 1/2 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 4 (6-ounce) fresh skinless salmon fillets, (wild preferred) 4 pita breads Tomatoes and Onions, recipe follows Cucumber Dill Sauce, recipe follows 1 cup shredded iceberg lettuce, optional 3 cups seeded and diced tomatoes 3/4 cup quartered and thinly sliced red onion 1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste) 1 teaspoon white balsamic vinegar 1/2 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 1 teaspoon chopped oregano leaves 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon kosher salt 1 1/2 tablespoons grapeseed oil 1 cup Greek yogurt 1 1/2 cups peeled, seeded, finely diced English cucumber 1 1/2 tablespoons chopped fresh dill 1 1/2 tablespoons minced garlic 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon kosher salt Instructions: Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour. Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat. Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm. Put the pita bread on grill to heat through. Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve. Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros. Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 41454,"Chopped Salad 1/4 cup finely diced red onion 2 large eggs Kosher salt 1 bunch asparagus, trimmed 1 teaspoon dijon mustard 2 tablespoons champagne vinegar 1 lime (1 teaspoon grated zest, plus the juice) 1 teaspoon sugar Freshly ground pepper 1/4 cup extra-virgin olive oil 1 head Bibb lettuce, torn 1 cup diced radishes (from 1 bunch) 1 14-ounce can hearts of palm, drained and thinly sliced 1/2 English cucumber, seeded and diced 1 cup grape tomatoes, halved 6 to 8 spears baby corn, diced 2 Hass avocados, diced Instructions: Soak the onion in cold water, 15 minutes. Meanwhile, hard-boil the eggs: Put the eggs in a saucepan and cover with cold water; bring to a boil and cook 2 minutes. Remove from the heat, cover and let sit 10 minutes. Remove with a slotted spoon to a bowl of ice water. Return the water to a boil and season with salt. Add the asparagus and cook 2 minutes. Drain and transfer to the ice water. Make the dressing: Whisk the mustard, vinegar, lime zest and juice, and the sugar in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil. Drain the asparagus and chop. Toss the lettuce, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn and avocados in a large bowl. Peel and chop the eggs and drain the onions, then add to the salad. Add the dressing and toss. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41455,"Corned Beef Hash 1 large russet potato, diced small 1 large sweet potato, diced small
6 tablespoons olive oil
Kosher salt and freshly ground black pepper 3 cloves garlic, minced
1 large onion, diced small
2 cups corned beef, diced small
1 tablespoon steak seasoning 2 to 3 dashes Worcestershire sauce
4 large eggs
Hot sauce, for serving
Whole fresh parsley leaves, for garnish
Instructions: Preheat the oven to 425 degrees F. Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes. Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir. Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 41456,"Cold Smoked and Grilled Salmon 16 cups water, warm 1 1/2 pounds brown sugar 1/2 pound kosher salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup soy sauce 4 (8 ounce) salmon filets 1 cup corn kernels 1/2 cup jicama, diced 1/2 cup cucumber, diced 1/2 red pepper, diced 1/2 yellow bell pepper, diced 1/2 green bell pepper, diced 1/2 cup red onion, diced 3 tablespoons cilantro, chopped Cumin Coriander Lime juice Rice vinegar Olive oil Salt and white pepper Jalapeno, minced cl Dumpling 2 cups ricotta 4 eggs 2 tablespoons Parmesan 2/3 cups flour 2 1/2 cups panko 1/2 cup green chiles, chopped 1/4 teaspoon salt White pepper 4 egg whites whipped 1/2 bunch cilantro, chopped 1/2 lime, zested 1/2 lemon, zested 1/2 orange, zested 1 orange, juiced 1 lime, juiced 1 tablespoon shallots 1/2 tablespoon garlic 1/2 cup white wine 4 tablespoons butter Salt and pepper Instructions: Whisk the brine ingredients together. Marinate the salmon filets overnight in smoked salmon brine. Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put filets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours). Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill. Preheat a grill to hot. For the Corn Salsa: Thaw corn kernels and drain. Dice all ingredients to size of corn kernels. Toss the ingredients for the corn salsa together, seasoning with the spices to taste. Serve at room temperature. For the cl Dumplings: In a food processor, mix all ingredients except panko and egg whites. Place into large bowl, then fold in panko. Slowly fold in egg whites in 2 separate actions. Make sure to fold and not stir or whip. Set up steamer on stovetop, bring water to a simmer. Scoop 12 (2-ounce) portions of dumpling mix into steamer. Cover and cook 8 to 10 minutes. While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness). For the Cilantro Citrus Sauce: Mix cilantro, zests, juices, shallots and garlic. Saute the cilantro mix, deglaze with wine, and reduce. Add butter adjust with salt and pepper. Place 3 dumplings on each plate. Spoon corn salsa between dumplings. Place grilled salmon atop dumplings. Drizzle salmon and plate with citrus sauce. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 41457,"Roasted Green cl Hollandaise 3 egg yolks 3 tablespoons lemon juice 8 ounces butter, very soft or melted 3 tablespoons minced roasted green cl 1 scallion, minced Pinch cayenne Salt Instructions: In a bowl fitted into a sauce pan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41458,"Cheesy Jalape?o-Bacon Pull-Apart Bread 1 1/2 cups shredded mild yellow cheddar cheese (about 4 ounces) 1 1/2 cups shredded pepper jack cheese (about 4 ounces) 3 slices bacon, cooked and finely chopped 1/4 cup finely chopped pickled jalapenos 2 scallions, finely chopped 1 round loaf white or sourdough bread (14 to 16 ounces) 6 tablespoons unsalted butter, melted Instructions: Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center. Combine the cheddar, pepper jack, bacon, jalape?os and scallions in a medium bowl. Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
Once the grill registers 350? F to 375? F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 41459,"Pomegranate-Apple Crisp 1/4 cup almond flour 1/4 cup quick-cooking oats 2 tablespoons maple sugar 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 2 tablespoons cold unsalted butter, cut into small cubes 2 large apples, peeled, cored and cut into small cubes 1 cup pomegranate seeds 2 tablespoons lemon juice (from about 1 lemon) 1 tablespoon maple sugar 1/2 teaspoon ground cinnamon Instructions: For the topping: In a small bowl, stir together the almond flour, oats, maple sugar, flour, salt and cinnamon. Add the butter and use your fingers or a fork to combine until small clumps form. Set aside.
For the filling: Preheat the oven to 375 degrees F. In a small bowl, toss together the apples, pomegranate seeds, lemon juice, maple sugar and cinnamon. Divide among four 1-cup ovenproof bowls and set on a baking sheet. Bake until bubbly and golden, about 45 minutes. Let cool for 5 minutes before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 41460,"Senate Bean Soup 1 pound dried navy beans, picked over 1 pound ham (preferably with bone) 1 large russet potato, peeled and quartered Kosher salt 1/2 cup milk 2 tablespoons unsalted butter 1 large onion, chopped 1 stalk celery, chopped 2 cloves garlic, chopped 1/4 cup chopped fresh parsley Freshly ground pepper Instructions: Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place. Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot. Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined. Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41461,"All-American Mini Burgers and Special Sauce 1 1/4 pounds ground sirloin 2 tablespoons dill pickle relish 2 tablespoons steak sauce 1 tablespoon grill seasoning 1 teaspoon sweet paprika 10 soft dinner rolls, split 2 cups chopped iceberg lettuce 1 small yellow skinned onion, finely chopped 1/2 cup ranch dressing 1/2 cup ketchup 1 teaspoon coarsely ground black pepper Sliced Cheeses: Cheddar, pepper jack, Swiss Pepperoni Sliced tomatoes Yellow Mustard Mayonnaise Blue Cheese Dressing Sweet Red Pepper Relish Instructions: Preheat grill pan or outdoor grill to high. Mix meat and next 4 ingredients. Divide meat into half and score each half into 5 pieces. Roll the meat into balls then squish it into small, thin patties, 3 inches across. You will yield 10 patties. To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness. Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce. To make sauce, combine ranch dressing with ketchup and black pepper. ","[Chardonnay, Pinot Grigio, Merlot, Zinfandel]" 41462,"North of the Border Carne Adovada 1 package dry carne adovada marinade 3 1/2 cups water 1 1/2 pounds boneless country style pork ribs (or pork trimmed of bone and excess fat) cut into 1-inch pieces Beans, totillas and longhorn cheese, for serving Instructions: Preheat over to 275 degrees F. Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem to marry more. Serve with beans and tortillas. Sprinkle with longhorn cheese. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41463,"Oven Fries 2 Idaho potatoes, cut in half lengthwise and cut into 1/4-inch strips 1/2 cup vegetable oil 1 1/2 tablespoons salt 1 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon ground nutmeg Instructions: Preheat the oven to 450 degrees F and place 2 baking sheets in the oven to preheat. Put the potatoes into a large bowl and add the oil, salt, garlic powder, paprika and nutmeg. Toss gently to coat and carefully transfer to preheated pans. Place in the oven for 20 minutes, remove and, using a spatula, flip the fries. Return to the oven for an additional 10 to 15 minutes, or until the fries are brown and crispy on both sides. Remove and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41464,"Chicken Soup with Dumplings 1 tablespoon vegetable oil 2 tablespoons chopped ginger 2 cloves garlic, sliced 2 scallions, sliced, plus more for topping 2 celery stalks, sliced 4 cups low-sodium chicken broth 8 frozen dumplings or 16 frozen mini wontons 2 heads baby bok choy, trimmed and leaves chopped 1 cup shredded rotisserie chicken 1 teaspoon soy sauce Kosher salt Sesame oil, for drizzling Instructions: Heat the vegetable oil in a large saucepan oil over medium-high. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes. Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41465,"Rotisserie Lamb Tacos with Apricot-Chipotle Baste 1/4 cup olive oil Salt and freshly ground pepper 1 boneless leg of lamb, about 7 pounds Apricot-Chipotle Baste, recipe follows 1 pound goat cheese, crumbled 1/2 pound shredded romaine lettuce Salsa Cruda, recipe follows 16 (6-inch) flour tortillas charred corn guacamole, recipe follows 2 tablespoons canola oil 1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
4 cups red wine vinegar
3 cups sugar
1/2 pound dried apricots, soaked for 1/2 hour in warm water and chopped
2 tablespoons chipotle pepper puree
6 large tomatoes, diced 1/2 large red onion, diced
3 cloves garlic, chopped
1 jalapeno, diced
1 tablespoon fresh oregano leaves, chopped (recommended: Mexican oregano)
1/4 cup cilantro leaves, chopped
1 lime, juiced
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1/4 cup olive oil
2 ears corn 2 tablespoons vegetable oil
Salt and freshly ground pepper Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano cl, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Instructions: Preheat grill to medium-high. Brush the leg of lamb with oil, season with salt and pepper and place directly on the grill to brown on all sides, about 5 minutes each side. Remove leg and attach to rotisserie rod. Let the lamb cook on the rotisserie for 1 1/4 to 1 1/2 hours or until just cooked to medium-rare doneness. During the last 20 minutes of grilling, begin basting with the glaze. Remove the lamb from the grill and baste again with the glaze and let rest for 20 minutes.
Slice the lamb across the grain into 1/4-inch thick slices. Serve folded in warm tortillas with shredded romaine, goat's cheese, charred corn guacamole and tomato salsa.
Preheat grill or use side-burners of grill. In a saucepan combine oil, onion, garlic, vinegar and sugar. Cook until the sugar is dissolved and the vinegar is reduced by half. Add chopped apricots and cook for 10 minutes.
Transfer mixture to a food processor and add chipotles. Puree until smooth. Return to pot. Use to baste rotisserie leg of lamb.
Combine all ingredients in a bowl and let sit at room temperature for 30 minutes before serving.
Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 41466,"Zwetschgen Datchi (Bavarian Plum Cake) 1 piece fresh yeast 6 1/4 tablespoons sugar 1 cup hot milk Pinch salt 1/2 tablespoon canola oil 3 ounces butter 1/2 tablespoon vanilla sugar 3 1/2 cups cake flour and flour to work the dough 1 egg 3 to 4 tablespoons hazelnut flour 1 1/2 pounds of ripe plums 2 tablespoons sugar 1 tablespoon ground cinnamon 2 tablespoons bread crumbs 3/4 cup almond slivers or almond sticks 2 to 3 tablespoons butter Instructions: For the crust: Mix the fresh yeast with 2 tablespoons of the sugar and reserve. Mix into the hot milk the remaining sugar, salt, oil, butter, vanilla sugar and half of the cake flour in a bowl of a kitchen aid mixture or food processor, mix at low speed for 1 minute. Add the egg. Add the yeast/sugar mixture. Add the remaining cake flour and mix well at low speed until all ingredients are incorporated. Let rise at a warm place until dough doubles. With a rolling pin, roll out the dough to fit a 12 by 17-inch cake pan, which is lightly buttered and dusted with flour. For the topping: Preheat oven to 360 degrees. Sprinkle hazelnut flour over the dough. Cut the plums open but not in half, remove the pit and cut a small insert into the top. Layer standing on top of the dough. Mix sugar, cinnamon, and bread crumbs and sprinkle over the plums. Top with almonds and butter. Bake on the second shelf from the bottom for 45 minutes to 1 hour at 360 degrees in a regular oven or for 45 minutes at 300 degrees in a convection oven. Let cool, serve by itself, or with whipped cream, ice cream, or cinnamon creme fraiche. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41467,"Bay Roasted Chicken 8 bay leaves 2 teaspoons dried thyme
1 teaspoon black peppercorns
2 teaspoons sea salt
Extra-virgin olive oil 1 lemon, halved 1 chicken (3 to 5 pounds)
1 head garlic, cut in half crosswise
Instructions: Preheat the oven to 400 degrees F. Combine the bay leaves, thyme, peppercorns and salt in a spice grinder and grind to medium fine. Combine with 2 tablespoons olive oil in a small bowl.
Stuff the chicken cavity with the lemon halves. Rub the outside of the bird with the spice paste. Drizzle a roasting pan with a few tablespoons of oil. Place the bird and the garlic halves, cut-side down, in the pan. Roast until the juices run clear at the inner thigh, about 2 hours. Let the bird rest for 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41468,"Sloppy Joes 1 pound extra-lean ground beef 1 onion, diced 4 cloves garlic, minced 1 jalapeno, minced 1 red pepper, diced 1 can small red beans or pinto beans, preferably low sodium drained and rinsed 1 1/2 cups no-salt-added tomato sauce 2 tablespoons tomato paste 1 tablespoon red wine vinegar 1 tablespoon molasses 1 tablespoon Worcestershire sauce 1 teaspoon mustard powder 3/4 teaspoon salt Freshly ground black pepper 8 whole-wheat burger buns Instructions: Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 41469,"Championship Cup (of Fruit) 1/2 fresh pineapple, peeled, cored, and medium diced 1/2 pound white seedless grapes 1 pint strawberries, cleaned and halved 1 pint blueberries, washed 1/2 honeydew melon, seeds removed, peeled and medium diced 1/2 cantaloupe, seeds removed, peeled and medium diced 6 springs fresh mint, for garnish Instructions: Fold salad ingredients together in a mixing bowl. Spoon into serving dishes and garnish with mint. ","[Sauvignon Blanc, Moscato, Riesling, Sparkling Wine]" 41470,"Tenderloin of Beef Cooked with Guinness 8 ounces prime Irish beef 2 tablespoons butter, plus 6 tablespoons 1/2 cup diced onion 4 baby carrots 1 cup sliced wild mushrooms 1/2 cup Guinness stout 1/2 cup beef stock 4 baby onions 1/4 cup flat-leaf parsley, chopped Instructions: Heat a large saute pan over high heat. When the pan is hot, add 1 tablespoon of the butter and the beef and sear on both sides until golden brown, about 3 to 4 minutes per side. Remove from the pan and set aside. To the same pan, add the diced onion and carrots and saute until the onions begin to soften, about 5 minutes. Add the wild mushrooms and cook lightly to release the flavors of the vegetables. Add the Guinness and bring to a boil. Add in the stock and bring to a boil. Place the baby onions into the sauce. Bring to a simmer and reduce by half. Return the beef to the pan and cook to desired doneness. To serve, first remove the mushrooms and vegetables from the sauce and arrange in the middle of a large dish. Place the beef on top of the vegetables in the middle of the plate. Arrange the onions around the plate. Bring the sauce back to the boil and add the rest of the butter to the pan. Mix until it is all blended in, then add the chopped parsley into the sauce, and pour as much sauce over the beef as you want. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 41471,"Waffled Biscuits and Sausage Gravy 2 teaspoons vegetable oil 8 ounces breakfast sausage, removed from casings 2 scallions, whites and greens sliced separately 2 scallions, whites and greens sliced separately
1 small clove garlic, minced 1/8 teaspoon ground allspice Kosher salt and freshly ground black pepper 1 tablespoon all-purpose flour 1 cup milk 1/2 cup low-sodium chicken broth 1 tablespoon chopped fresh parsley 8 rounds store-bought biscuit dough
Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
Add the scallion whites, garlic, allspice, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir for 30 seconds. Add the flour and stir until toasted, about 1 minute. Pour in the milk and chicken broth and simmer, stirring, until thick, 4 to 5 minutes. Stir in the scallion greens and parsley. Cover and keep warm over low heat.
Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don't push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.
Place 2 biscuits on each plate and top with the sausage gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41472,"Strawberry Salad with Speck and Halloumi 12 ounces strawberries, hulled and cut into 1/4-inch slices Good-quality balsamic vinegar 1/2 lemon, juiced Extra-virgin olive oil Sea salt and freshly ground black pepper Olive oil A few sprigs fresh basil, leaves picked 9 ounces halloumi cheese, cut into 8 thin slices A few sprigs fresh mint, leaves picked A handful mixed salad leaves, washed and spun dry 8 slices speck Instructions: Most people think of strawberries as something they'd only eat for dessert, but they work so well in salads. Especially when paired with halloumi cheese, which I just love. It's a Cypriot cheese made from goat's or sheep's milk and you can get it from all good supermarkets. It's like a chewy feta but one you can cook with. When fried or broiled it goes all crispy on the outside and soft and slightly chewy on the inside. A brilliant thing to eat. In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices. Preheat a large nonstick frying pan to medium hot and add a splash of olive oil. Press a basil leaf onto each slice of halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp. Get yourself 4 plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra-virgin olive oil. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 41473,"Salmon with Tomatoes and Capers in Foil 1 pint grape tomatoes, quartered 2 tablespoons minced fresh parsley
2 tablespoons capers, rinsed and chopped
2 teaspoons extra-virgin olive oil
2 garlic cloves
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper Six 4-ounce salmon fillets
Prepare a grill for medium heat. Instructions: In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.) Place the packets on the grill and cover. Cook 10 to 12 minutes for medium. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41474,"Mama Stella's Straciatella 6 cups chicken stock 3 large eggs 1/4 cup grated Parmesan 2 tablespoons fresh chopped parsley leaves Salt and pepper Instructions: Bring the stock to a simmer in a medium saucepan. With a whisk, mix the eggs and Parmesan cheese together in a bowl. Make sure the stock is not boiling and slowly pour in the egg and cheese mixture. Wait a minute for the eggs to just set. Gently stir in the parsley, slightly breaking up the cooked egg. Turn off heat and season with salt and pepper. Divide among bowls and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino]" 41475,"Grilled Red Pepper-Tomato Sauce 2 red peppers, grilled, peeled and chopped 2 plum tomatoes, grilled until charred on all sides, and coarsely chopped 2 tablespoons red wine vinegar 1 tablespoon honey 1/4 cup chopped fresh cilantro leaves 1/4 cup olive oil Salt Freshly ground black pepper Instructions: Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 41476,"Healthy Snacks: Carob Brownies 2 cups whole wheat flour 1/3-cup carob powder 2 tsp. baking powder 1/3-cup honey 1/2-cup unsweetened applesauce 1 tsp. vanilla extract 1 cup water 1/4-cup chopped nuts (optional) Instructions: In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if using. Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350F for 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41477,"Fried Colby Cheese Rolled in Coconut 1 1/2 cups all-purpose flour 3/4 cup cornstarch 4 1/2 teaspoons baking powder 12 ounces cold seltzer Salt and pepper 1 quart canola oil (approximately, as needed for deep frying) 1 cup shredded coconut 1 pound \half-moon\ Colby cheese cut into approximately 28 mini wedges Instructions: To make tempura batter, mix the flour, cornstarch, and baking powder in a large bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper. Heat canola oil to 375 degrees F in a deep fryer. Spread coconut on a utility platter. Place slices of cheese on a slotted spoon and ladle tempura batter over. Deep-fry in the basket of a deep-fryer until golden brown, briefly drain then transfer to the plate of coconut so that the coconut will stick to the surface while the batter is freshly fried and still hot. Serve with small skewers or cocktail toothpicks. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Chenin Blanc]" 41478,"Orange Blossom Bundt Cake with White Chocolate Ganache Nonstick cooking spray, for pan 1 3/4 cups all-purpose flour
1/2 cup fine white cornmeal (stone-ground) 1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups buttermilk
2 tablespoons grated orange zest
2 teaspoons orange blossom water
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup granulated sugar
5 large eggs 2 1/2 ounces heavy cream (a generous 1/4 cup) 6 ounces white chocolate chips
1 1/2 teaspoons grated orange zest
1 teaspoon orange extract
Instructions: Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour. In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk until well combined. In another bowl, stir together the buttermilk, orange zest and orange blossom water. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes. Reduce the speed and mix in the eggs, one at a time. Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined. Pour the batter into the prepared Bundt pan. Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes. Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes. While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream. When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling. Invert the cake onto a rimmed plate and drizzle the top with ganache. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 41479,"Ginger-Orange Spritzer 1 (2-inch) piece peeled fresh ginger, sliced 1/2 cup sugar 1/2 cup water 4 sprigs fresh mint 2 cups fresh orange or tangerine juice 1/4 cup fresh lime juice 2 cups seltzer water Instructions: Combine the ginger with the sugar and 1/2 cup water in a small saucepan, bring to a boil, and then reduce the heat and simmer for 10 minutes. Allow the mixture to cool, then strain, reserving the sliced ginger. Put 2 tablespoons each of the ginger syrup in 4 tall glasses, add a mint sprig to each and a couple slices of ginger; slightly muddle or crush. Fill the glasses 3/4 of the way with ice cubes. Add 1/2 cup of orange juice and 1 tablespoon of lime juice to each glass and stir. Top off each glass with 1/2 cup seltzer and stir well. Serve. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 41480,"Ditaloni con Ricotta e Noci (Ditaloni with Ricotta and Nuts) 1 pound homemade ricotta cheese Salt, to taste 1 pound ditaloni or tubetti Freshly ground pepper, to taste 1/4 cup roasted and ground blanched almonds 1/4 cup ground blanched pistachios Instructions: Pass the ricotta through a fine mesh sieve and salt lightly. Check the taste. Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta. Drain when al dente, saving 1/4 cup of the cooking water. Stir the water into the ricotta until well blended. Toss the pasta and ricotta together with a grinding of pepper and serve the almonds and pistachios on the side, allowing each diner to sprinkle his own top alternatively, toss the nuts with the pasta, then serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 41481,"Chilled Pea Soup with Fresh Mint 1 cup leek, minced 2 tablespoons unsalted butter 3 cups hot vegetable stock 3 cups fresh peas (about 3 pounds unshelled) 1/2 teaspoon sugar Salt to taste 1 cup heavy cream 1/2 cup fresh mint, minced, or to taste Mint sprigs for garnish Instructions: In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning. ","[Burgundy, Sauvignon Blanc, Riesling, Pinot Grigio]" 41482,"Garlic Fried Chicken 2 cups buttermilk 1 tablespoon granulated chicken base 10 cloves garlic, minced 2 tablespoons granulated garlic 2 tablespoons black pepper 2 tablespoons kosher salt 2 whole chickens, cleaned and quartered 5 cups all-purpose flour Vegetable shortening or canola oil, for frying Garlic Topping, recipe follows, optional 2 sticks (1 cup) salted sweet cream butter 8 cloves garlic, minced 1/2 bunch fresh parsley, chopped small Instructions: Combine the buttermilk, chicken base, minced garlic, 1 tablespoon granulated garlic, 1 tablespoon pepper and 1 tablespoon salt in a large bowl. Add the chicken and toss to coat. Let the chicken marinate in the refrigerator at least 2 hours or preferably overnight. Combine the flour with the remaining 1 tablespoon granulated garlic, pepper and salt in a large bowl. Toss the chicken in the seasoned flour, making sure each piece is completely coated. Shake off excess flour and place the chicken pieces on a baking rack until ready to fry so they don't get soggy. Fill a heavy-bottomed pot or Dutch oven with enough vegetable shortening to completely submerge the chicken and heat it until a deep-fry thermometer registers 300 degrees F. Deep-fry the chicken in batches, turning occasionally to prevent burning, until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the chicken, 15 to 20 minutes. Be sure to not crowd the pan or the chicken will not cook properly. Cool on a rack or plate layered with paper towels. Spoon the Garlic Topping over the fried chicken, if using. Melt the butter in a skillet over low to medium heat and saute the garlic and parsley until the garlic is softened, 7 to 10 minutes. Yield: 1 cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41483,"Southern Bbq Spare Ribs 4 lemons cut in half (the acid in the lemons destroys all of the impurities in the ribs and also acts as a tenderizer 1 stalk celery, large dice 2 carrots, rough chop 1-ounce salt 1 slab beef ribs 1/2 gallon water 1 recipe Chef Toney's BBQ sauce (recipe follows) 1-ounce chopped onion 1-ounce diced garlic 1/2-ounce diced shallot 4 bay leaves 1/2 cup tarragon vinegar 1/2 quart orange juice 1/2 pint brown sugar 1/2 gallon open pit BBQ sauce 1/2 cup prepared mustard 1 cup tomato ketchup 1/2 cup tomato paste 1-ounce diced ginger 1/2 tablespoon cayenne pepper 1/2 cup liquid smoke Instructions: Place lemon, celery, carrots, salt and ribs in a large pot and cover with cold water. Bring to a simmer and cook for 45 minutes to 1 hour or until the meat appears to be falling off the bone. Remove the ribs carefully and place on a sheet tray. Allow them to cool before, basting with Chef Toney's secret BBQ sauce. Cover the ribs and cook in a preheated 325-degree oven for about 30 minutes. Serve immediately. Saute onions, garlic, shallot, and bay leaves. Deglaze with vinegar. Add orange juice and brown sugar, allow to reduce. Add other ingredients, bring to the boil and reduce heat. Allow to simmer for 2 hours. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 41484,"Chocolate Fudge Soysicle 44 oz chocolate soy milk 18 oz sugar 5.3 oz cocoa powder, Valrhona 12 oz 64% chocolate, chopped (Cacao Barry) 1 tsp vanilla extract 1 oz Grand Marnier 3 oz 64% chocolate (Cacao Barry) 20 oz soybean oil 2 cups puffed cereal, crushed (brown organic rice crispy) 1.5 cups candied soy nuts Instructions: Soysicle: In a saucepan, heat soy milk, sugar, and cocoa powder to a simmer while whisking. Once mixture comes to a simmer, remove from heat and add chocolate. Whisk until combined. Pour mixture into blender and process until chocolate is emulsified 2-3 minutes. Add vanilla extract and Grand Marnier. Cool in an ice bath and spin in an ice cream maker. Chocolate Magic Shell: Heat chocolate until melted; add oil. Fold in crushed cereal and candied soy nuts. Dip soysicles in mixture. Let harden in the freezer. Remove from freezer and enjoy!! ","[Riesling, Moscato, Tawny Port, Ruby Port]" 41485,"Creamy Artichoke Soup 2 tablespoons olive oil 1 cup frozen chopped onions, thawed 2 (14-ounce) cans artichoke hearts, coarsely chopped 1 (32-ounce) box low-sodium vegetable broth 1 cup lowfat yogurt, divided Salt and freshly ground pepper 2 tablespoons prepared pesto sauce 1 1/2 tablespoons lemon juice Instructions: In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper. In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce. ","[Chardonnay, Sauvignon Blanc, Chianti, Riesling]" 41486,"Rustic Corn Blini with Ham Salad 1/2 cup all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons sugar Kosher salt 3/4 to 1 cup fresh corn kernels (from 1 large ear) 1/3 cup milk 4 tablespoons unsalted butter, melted and cooled to room temperature 1 large egg Nonstick cooking spray 8 ounces smoked ham 1/4 cup mayonnaise 2 tablespoons finely chopped onion 2 teaspoons fresh lemon juice 1 teaspoon sweet paprika 2 stalks celery, finely chopped Kosher salt and freshly ground black pepper Parsley or celery leaves, for garnish Instructions: Whisk together the flour, baking powder, sugar and 1 teaspoon salt in a medium bowl. Pulse the corn in a blender until almost smooth, leaving some visible kernels, then add the milk and puree until smooth. Transfer the corn mixture to a bowl and whisk in the butter and egg. Pour the egg mixture into the flour mixture and stir until well blended. Let the batter rest for 30 minutes. While the batter rests, pulse the ham in a food processor until finely chopped. Transfer the ham to a bowl and add the mayonnaise, onions, lemon juice, paprika, celery and 1/2 teaspoon each salt and pepper. Heat a griddle or heavy nonstick skillet over medium heat until hot, then lightly coat with nonstick cooking spray. Working in batches, pour 1 teaspoon batter per pancake onto the griddle and cook until bubbles appear on the surface and the undersides are golden, 1 to 2 minutes. Flip the pancakes with a spatula and cook until the undersides are golden brown, about 1 minute more. (Reduce the heat if the pancakes brown too quickly.) Lightly coat the griddle with cooking spray between batches, if necessary. To serve, top the warm pancakes with 1 teaspoon ham salad and garnish with a parsley or celery leaf. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41487,"San Marzano Gazpacho 1 red bell pepper 1 1/2 red cl peppers, seeded and chopped 1/2 seedless cucumber, peeled and chopped 1 slice good quality white bread, crust removed and torn 1 small red onion, chopped 2 cloves garlic, grated into a paste 2 to 3 small ribs celery, from the heart with leafy tops, chopped Small handful flat-leaf fresh parsley leaves Few leaves fresh basil, torn 1 (28-ounce) can Italian San Marzano tomatoes Extra-virgin olive oil, for drizzling 1 lemon, juiced Kosher salt and freshly ground black pepper Instructions: Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the cl peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 41488,"Three Bean Salad 1 pound fresh green beans 1 red onion 1/2 cup rice wine vinegar 1/2 cup grapeseed oil, or salad oil Salt and pepper 1 1/2 cups canned garbanzo beans, drained 1 1/2 cups canned dark red kidney beans, drained Instructions: Cut the fresh green beans into 1-inch pieces, then steam and let them cool. Dice the red onion. Whisk the vinegar, oil and salt and pepper together in a bowl with a tight fitting lid, then add the green beans, garbanzo beans, red kidney beans, and onion and seal with the lid. Shake gently to coat the beans and then refrigerate overnight. Serve chilled as a salad or side dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41489,"Polvorones 8 ounces unsalted butter, at room temperature 3/4 cup confectioners' sugar, sifted, plus extra for dusting 1 teaspoon vanilla extract Zest from one small orange (about 1 1/4 teaspoons) 1 1/2 cups unbleached, all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/4 teaspoon kosher salt 1 cup almond meal Instructions: In an electric mixer fitted with the paddle attachment, beat the butter at medium speed for about 1 minute. Gradually add the confectioners' sugar and increase the speed to medium-high. Occasionally stopping to scrape down the sides with a rubber spatula, continue to beat until it is pale and fluffy, an additional 4 to 5 minutes. Add the vanilla extract and orange zest. Sift together the flour, spices and salt, then blend with the almond meal. Add this to the creamed butter all at once, then stir with a wooden spoon or spatula for a couple of turns. Return the bowl to the stand and mix on the lowest speed until the flour is just incorporated without over-mixing. Turn out the dough onto a large piece of plastic wrap, push together to form a large flat disc, and wrap well. Refrigerate until very firm, at least 2 hours or overnight.
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick liner.
Scoop out the dough in tablespoons, roll into a ball and place on the cookie sheets, about 2 inches apart. Using a small spoon dipped in flour, press down on each ball so it forms a round disc about 1/2-inch thick. The dough will be fragile but if it cracks or the dough falls apart it can be gently pressed together or reshaped. Repeat with remaining dough.
Bake the cookies until the edges are lightly golden, though the tops will still be pale, 14 to 18 minutes. Remove from the oven and while still warm, sprinkle generously with confectioners' sugar. Using a spatula, carefully remove the cookies and lay out on a cooling rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41490,"Croissant Panini 4 croissants, sliced in 1/2 lengthwise 4 ounces smoked Gouda, grated (about 1 1/3 cups) 8 teaspoons grated Parmesan 4 ounces Genoa salami (about 24 slices) 5 ounces arugula Instructions: Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.) Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes. Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41491,"Cupcakes with Pineapple Filling and Strawberry and Goat Cheese Whipped Cream 2/3 cup sugar 2 cups drained, crushed pineapple 2 tablespoons cornstarch 2 tablespoons (1/4 stick) unsalted butter 2 teaspoons lemon zest 1/4 teaspoon ginger Pinch salt 1/2 cup lemon juice 3 1/3 cups unbleached pastry flour 2 1/2 teaspoons baking powder 1 teaspoon sea salt 2 cups Sauvignon Blanc 1 tablespoon plus 1 teaspoon vanilla extract 1 teaspoon vanilla bean paste 1 cup (2 sticks) unsalted butter 2 cups sugar 4 large eggs 1 cup sliced almonds 1/2 cup sugar 2 tablespoons (1/4 stick) unsalted butter 1/2 teaspoon vanilla extract 3/4 teaspoon sea salt 3 cups heavy whipping cream 3/4 cup goat cheese, room temperature, softened with the back of a spoon 1 cup chopped strawberries Instructions: For the pineapple filling: Combine sugar, pineapple, cornstarch, butter, lemon zest, ginger, and salt and cook over medium heat, stirring constantly, until thick and clear. Stir in the lemon juice and cool completely. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 30 cupcake liners. Sift the flour, baking powder, and sea salt into a medium bowl and whisk together. In a liquid measuring cup, mix the wine with the vanilla extract and vanilla paste. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and alternate adding the flour mixture and wine mixture, beginning and ending with the flour. Fill the cupcake liners 3/4 full and bake until golden brown, 18 to 22 minutes. Cool the cupcakes completely. For the almonds: Heat the almonds, sugar, and butter in a heavy skillet over medium heat. Cook, stirring constantly, until the almonds are toasted and the sugar is golden brown, about 15 minutes. Stir in the vanilla. Spread on aluminum foil and sprinkle with the salt. Let cool, and then break into small clusters. For the whipped cream: Whip the heavy cream until fluffy. Whip in the goat cheese just until incorporated. Fold in the strawberries. Spoon the mixture into a pastry bag fitted with a large straight pastry tip. To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon pineapple filling. Pipe a swirl of goat cheese and strawberry whipped cream onto the top of each cupcake. Top each cupcake with a small amount of sugared almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41492,"Clams Casino 1 cup white wine 60 littleneck clams 8 thin slices bacon 2 cups toasted bread crumbs 1 stick butter, melted 3 cloves garlic, minced 1/4 cup chopped parsley leaves 1/4 cup finely grated Parmesan 1 tablespoon salt 2 jalapenos, minced 1 red pepper, minced Instructions: Preheat the oven to 350 degrees F. Place the white wine and the clams in a wide pot with a lid over medium heat. Allow the clams to steam until they open, approximately 10 minutes. Discard any clams that do not open. Remove the clams from the pot and once they are cool enough to work with, remove the meat from the shells. Tear the shells in half and move the meat to 1 side of the shell and discard the other. Place the thinly sliced bacon on a sheet pan and bake until crispy. When they are cooled, crumble the slices individually between both hands, or chop them until they are in fine pieces. See Cook's Note 1. Preheat the broiler. In a medium sized bowl, mix the bacon and all the remaining ingredients and check for seasoning. Liberally top each clam with the bread crumb mixture and place them under a broiler until golden brown. See Cook's Note 2. Serve the clams warm. Cook's Note 1: If you want a little extra flavor, save the drippings and add them in with the topping. Cook's Note 2: Placing the clams on a bed of large granules of salt will help keep them steady in their shells while cooking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41493,"Lemon Garlic Pork Chops with Parmesan Tater Tots 1 pound frozen Tater Tots 2 tablespoons grated parmesan cheese Kosher salt and freshly ground pepper 12 ounces green beans, trimmed and halved 4 tablespoons unsalted butter Finely grated zest and juice of 1 lemon 2 tablespoons extra-virgin olive oil 4 3/4-inch-thick boneless center-cut pork chops (1 1/2 pounds) 3 cloves garlic, finely chopped 1/2 cup low-sodium chicken broth Instructions: Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside. Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest. Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 41494,"Tomato Tarte Tatin 2 pounds plum tomatoes, halved lengthwise and eye removed Kosher salt and freshly cracked black pepper 3 tablespoons granulated sugar 3 tablespoons red wine vinegar 2 cloves garlic, grated 1 medium yellow onion, thinly sliced 1 tablespoon picked thyme leaves 2 tablespoons finely chopped parsley 2 tablespoons unsalted butter, at room temperature 1 sheet puff pastry Fresh basil, to serve Flakey salt, to serve Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Season the tomato halves with kosher salt and pepper and set aside. Place the sugar in a large enameled cast iron braiser or saute pan over the direct heat side of the grill. Shake out into an even layer and allow to melt then caramelize, 2 to 3 minutes. Add the vinegar and deglaze the pan, scraping the bottom of the pan for any brown bits. Stir in the garlic, onions and thyme, then the parsley and allow the liquid to melt back down. Remove from the heat. Place the tomatoes flesh side down on top of the onions. Place on the indirect heat side of the grill, close the lid and vents of the grill (this will make the temperature drop to 225 to 250 degrees F) and bake until the skins are wrinkly and the tomatoes have softened and given up more liquid, 2 hours. Brush another large enameled cast iron braiser or saute pan with the butter. When the tomatoes are ready, scoop the tomatoes out of their juices and place them in the buttered pan, cut side up and skin side down. Add the caramelized onions on top of the tomatoes. Using kitchen shears, cut off the square edges of the puff pastry, rounding the edges. Top the tomatoes and onions with the puff pastry round. Place the pan on the indirect heat side of the grill, with the air vents open, and cover the grill. The temperature should be around 425 degrees F. Bake until golden brown and the pastry is puffed, 25 to 30 minutes. Cool in the pan for 3 minutes before turning out on to a plate. Garnish with a sprig of basil in the center and sprinkle with flakey salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41495,"Vegetarian Chicken-Fried Portobello Mushroom Steaks 1 cup milk 2 large eggs Vegetable oil, for frying Mashed potatoes, for serving Vegetarian Gravy, recipe follows, heated 4 extra-large portobello mushrooms, stemmed (do not remove gills) Kosher salt 1 1/2 cups all-purpose flour 2 teaspoons baking powder Freshly ground black pepper Sliced fresh chives or scallions, for garnish, optional 1 medium onion, quartered 2 stalks celery, roughly chopped 1 medium carrot, roughly chopped 3 cloves garlic, crushed 1 teaspoon vegetable oil Kosher salt 1 ounce dried shiitake mushrooms (about 1 heaping cup) 6 sprigs thyme 2 sun-dried tomatoes 2 tablespoons low-sodium soy sauce 1 dried bay leaf 4 tablespoons unsalted butter 6 fresh sage leaves 1/3 cup all-purpose flour 1/4 cup chopped fresh parsley Freshly ground black pepper Instructions: Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool. Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt. Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat. While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet. Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven. Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using. Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes. Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.) Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes. Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.
","[Pinot Noir, Barolo, Tempranillo, Grenache Blanc]" 41496,"Strawberry Meringue Cookies 1/2 cup pasteurized egg whites, room temperature (recommended: Eggology) 1 teaspoon strawberry extract 1/4 teaspoon cream of tartar 1 cup powdered sugar, sifted 2 drops red food coloring Instructions: Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.) Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet. Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes. Remove parchment paper from baking sheet and let meringues cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41497,"Ugly Sweater Cake 1 baked quarter sheet Chocolate Sheet Cake, recipe follows, or 1 box cake mix, baked in a sheet pan Three 16-ounce containers vanilla frosting
1 1/2 teaspoons green gel food coloring Candy cake decorations of your choice, for decorating Mixed holiday candies, for decorating 2 cups all-purpose flour 2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter 4 heaping tablespoons cocoa powder
Instructions: Remove the cake from the pan and place bottom-side up on a platter. Put 1 container of plain frosting in a piping bag with an X-shaped nozzle or in a resealable bag with the bottom corner snipped. Add green coloring to each of the other 2 containers of frosting and mix until they are a consistent green. Using an offset spatula, spread the green frosting evenly over the top and sides of the cake. Pipe the plain frosting in a Y shape to make it look like a sweater V-neck and front fastening. Decorate with cake decorations and holiday candies--use any design you like and make it your own. Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into a rimmed half sheet pan and bake until an inserted toothpick comes out clean, about 20 minutes. Let cool, then cut the finished cake in half so it is the size of a quarter sheet pan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41498,"Escabeche of Chicken One 3-pound chicken, cut in pieces 4 tablespoons olive oil 12 large cloves garlic, peeled 12 peppercorns 12 small white onions, peeled 2 carrots, sliced 3 cups red wine vinegar 3 bay leaves 1 cup dry white wine 3 peppers, red, green and yellow, cut in strips Instructions: Brown the chicken pieces in the olive oil over moderate heat, about 7 to 10 minutes. Transfer chicken to a platter and pour off all but I tablespoon of olive oil. To the pan add the garlic, peppercorns, and onions. Cook 4 minutes, then add the carrots, red wine vinegar, bay leaves, and dry white wine. Bring to a boil and simmer 35 to 40 minutes, until vegetables are tender. Add chicken pieces and simmer 3 minutes. Remove pan from heat and add the pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 41499,"Grilled Banana Pound Cake with Chocolate Sauce Nonstick cooking spray 1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar
1 cup granulated sugar, plus more for dusting pan 6 eggs
1 1/4 cups mashed ripe banana (about 2 bananas)
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon baking soda
3 cups flour
1 cup sour cream
Pinch of kosher salt
1 1/3 cups heavy cream 1 cup honey
2/3 cup dark brown sugar
1/2 cup Dutch-processed cocoa powder
2 cups semisweet chocolate chips Big pinch of salt
4 tablespoons unsalted butter
Unsalted butter, melted, for serving
Instructions: Preheat the oven to 325 degrees F. Spray the inside of an angel food cake pan (easier to use) or fluted Bundt pan with nonstick spray. Lightly dust with sugar and set aside. In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy. Add the eggs, one at a time, mixing each one in completely before adding the next. Add the mashed banana and the vanilla and lemon extracts. Add the baking soda and beat until completely incorporated. Add a third of the flour to the wet mixture, beating it in completely. Then add a third of the sour cream, beating that in completely. Continue to alternate flour and sour cream until all of it is incorporated. Beat in the salt, then pour the batter into the prepared pan. Bake for 70 to 90 minutes, or until a cake tester comes out clean. Let the cake cool for 5 minutes. Use a small metal spatula to carefully release the cake from the pan. Unmold the cake and let cool before slicing. For the chocolate sauce: Combine the cream, honey, brown sugar, cocoa powder and 1 cup of the chocolate chips in a saucepot over medium-high heat. Bring to a boil, then add the salt and cook, stirring occasionally, until the sauce becomes completely smooth, 5 to 10 minutes. Off the heat, stir in the remaining 1 cup chocolate chips and the butter. Transfer to a jar and set aside until ready to serve. To serve: Preheat a grill or grill pan to medium high. Brush slices of the cake with some melted butter, and grill just until light grill marks appear, 1 to 2 minutes. Remove to a serving platter. Drizzle with chocolate sauce and enjoy. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 41500,"Pan-Seared Chicken with Porcini-Chestnut Sauce with Steamed Spinach and Orzo 2 pounds orzo pasta 1 ounce dried porcini mushrooms 1 tablespoon olive oil 6 boneless, skinless chicken breast halves Salt and freshly ground black pepper 2 cloves garlic, minced 1/4 cup chopped shallots 1/2 cup dry sherry 1 teaspoon dried thyme 1 cup reduced-sodium chicken broth 1 cup chopped canned or bottled shelled chestnuts 1/2 cup heavy cream 12 ounces spinach, cleaned and steamed in the microwave Instructions: Cook orzo according to package directions. Soak mushrooms in 1 cup hot water for 10 minutes. Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to hot pan. Sear 2 minutes on each side, until golden brown. Remove chicken from skillet and set aside. To the same pan, add garlic and shallots and saute 3 minutes, until soft. Add sherry and thyme and cook 1 minute. Return chicken to pan with the chicken broth and chestnuts. Drain mushrooms through a paper towel-lined sieve and add to pan with the strained soaking liquid. Simmer 5 minutes, until chicken is cooked through. Remove 2 chicken breast halves and reserve for another meal. To the skillet, add heavy cream and simmer 2 minutes. Remove from heat and serve chicken and mushroom sauce over half of the orzo pasta, reserving second half of orzo for another meal. Serve spinach on the side. ","[Burgundy, Barolo, Chianti, Tempranillo]" 41501,"Butternut Squash Soup with Fontina Cheese Crostini 2 tablespoons butter, at room temperature 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 medium carrot, peeled and chopped into 1/2-inch pieces 3 cloves garlic, minced 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups) 6 cups low-sodium chicken stock 1/4 cup chopped fresh sage leaves Kosher salt and freshly ground black pepper 1/2 baguette, sliced diagonally into 1/2-inch thick slices Extra-virgin olive oil, for drizzling 2 tablespoons chopped fresh sage leaves 1 cup (2 ounces) grated fontina cheese Kosher salt Instructions: Soup: In a 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the squash and chicken stock and bring the mixture to a boil. Add the sage and continue to cook until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat. Crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes. To serve, ladle the soup into bowls and garnish with the cheese crostini. Cook's Note: The cooked vegetable mixture can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 41502,"Linguine with Roasted Salmon and Lemon 1 pound linguine, dried or fresh 1 tablespoon olive oil 1/4 cup chopped red onion 3 cloves garlic, minced 1 teaspoon dried thyme 1/2 cup vermouth or dry white wine 1/2 cup reduced-sodium chicken or vegetable broth 1/2 cup sliced pitted green olives 2 tablespoons lemon juice 2 tablespoons drained capers 1 teaspoon finely grated lemon zest Cooked salmon, about 8 ounces, broken up into 2-inch pieces Salt and freshly ground black pepper 1/4 cup chopped fresh basil leaves Instructions: Cook linguine according to package directions. While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes. When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season, to taste, with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41503,"Miracle Mango Salsa Chicken 6 boneless, skinless chicken thighs 1 cup long-grain white rice
One 16-ounce jar mango salsa
Kosher salt and freshly ground black pepper Olive oil
Instructions: Preheat a large cast-iron skillet over medium-high heat. Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate. Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes. Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 41504,"Sweet and Sour Chicken Skewers 1/2 cup apple cider vinegar 1/4 cup brown sugar 1/2 (20-ounce) can pineapple chunks, juice reserved 1 tablespoon cornstarch, mixed with 1 tablespoon water 1 red pepper, cut into 1-inch pieces 1 lb boneless skinless chicken boneless thighs about four thighs Kosher salt and freshly ground black pepper 8 bamboo skewers, soaked in water for 30 minutes Instructions: Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers. Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces. Preheat a grill pan or an outdoor grill to medium heat. On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41505,"Nalesniki aka Crepes 2 cups milk 2 cups sparkling water 1 egg 1 egg yolk 3 cups al-purpose flour 1 cup sugar 1 pinch salt 1/2 tablespoon baking soda 1/2 tablespoon baking powder 4 cups cream cheese 3 cups sugar 1 (24-ounce) jar drained, pitted sour cherries in a light syrup Cooking spray, for pan Whipped cream, for serving Chocolate powder, for serving Instructions: For the batter: Mix all the ingredients well in a blender and refrigerate for 1 hour. For the filling: In a large bowl, add the cream cheese, sugar and the cherries. Combine well and reserve. Spray a frying pan with cooking spray. Pour 1/2 cup of batter into the pan and cook until firm (tan, not brown). Turn over and cook the other side. Transfer crepes to a large plate and repeat with remaining batter. Fill the crepes with the cheese filling and fold as desired. Arrange on a serving platter and serve hot, with whip cream and chocolate powder. ","[Burgundy, Riesling, Moscato, Prosecco]" 41506,"Bouillabaisse 4 tablespoons canola oil 6 sea scallops, patted dry Kosher salt and freshly ground black pepper Six 3-ounce halibut fillets 6 anchovies, drained and finely chopped 4 tablespoons unsalted butter, slightly softened Kosher salt and freshly ground black pepper 6 large red shrimp, such as Carabineros, shells and heads on 18 mussels, scrubbed Three 8-ounce lobster tails, boiled in salted water for 5 minutes, drained and halved lengthwise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 tablespoons chopped fresh tarragon, plus more for garnish 1 teaspoon finely grated lemon zest Six 1/2-inch-thick slices baguette, lightly toasted Finely chopped fresh chives, for garnish 1/4 cup canola oil 5 cups raw shrimp shells, heads and tails (about 2 pounds), rinsed well 1 medium yellow onion, peeled and coarsely chopped 1 small carrot, coarsely chopped 1 medium stalk celery, coarsely chopped 1 cup white wine 2 plum tomatoes, coarsely chopped 10 sprigs fresh flat-leaf parsley 1 bay leaf 1/2 teaspoon whole black peppercorns 1/2 cup mayonnaise 2 anchovies, drained and finely chopped 2 tablespoons tomato powder 2 teaspoons tomato paste 1 green onion (green and pale green parts), thinly sliced Juice and finely grated zest of 1/2 lemon Juice and finely grated zest of 1/2 lemon
Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 small head fennel, halved and thinly sliced 1 small onion, halved and thinly sliced 1/2 cup pastis, such as Pernod One 15-ounce can plum tomatoes, drained Pinch of saffron Pinch of Calabrian cl flakes 1 head garlic, halved crosswise
Instructions: For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes. Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months. For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, cl flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes. Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside. For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes. For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds. Remove to a baking sheet. Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 30 seconds. Remove to the baking sheet with the scallops. Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp-tomato broth. Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan. Heat the shrimp-tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open. Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes. To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41507,"Caramel Topped Cream Puffs 1 cup water 8 tablespoons (1 stick) unsalted butter 1/2 teaspoon salt 1 1/2 teaspoons sugar 1 cup all-purpose flour 4 eggs 1 1/4 cups sugar 1/3 cup water Ice cream of your choice, or lightly sweetened whipped cream Equipment: A pastry bag fitted with a large plain tip; 2 cookie sheets, well greased, or 1 lined with parchment paper and 1 greased, or lined with nonstick baking mats; an ice water bath; and a mini ice cream scoop Instructions: Make the Cream Puffs: Preheat the oven to 425 degrees F. Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or mix by hand.) Mix at medium speed. With the mixer running, add 3 of the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated. Using a pastry bag, pipe the dough in bite-size \kisses\ (about 1 1/2 inches across) onto 1 of the cookie sheets. Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Make the Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat and rest the bottom in the ice bath for 15 seconds to stop the cooking. Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth flat \lid\ for each profiterole.) Let cool until set, at least 10 minutes. When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41508,"Grilled Pork Tacos with Pineapple 2 dried guajillo cl peppers 2 tablespoons vegetable oil, plus more for the grill 3 slices fresh pineapple (about 1/4 inch thick) Juice of 1/2 orange (about 3 tablespoons) Kosher salt and freshly ground pepper 1 pork tenderloin (about 1 1/4 pounds) 1/2 cup finely chopped white onion Juice of 1 lime 2 tablespoons chopped fresh cilantro, plus whole leaves for topping 1 avocado 12 corn tortillas Instructions: Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth. Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the cl puree and turn to coat; let marinate, 10 to 15 minutes. Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside. Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes. Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves. ","[Syrah, Tempranillo, Garnacha, Barbera]" 41509,"Campfire Beans 4 pounds pinto beans, picked over and rinsed 1 pound bacon (or salt pork), chopped 1 large onion, chopped 2 cloves garlic, chopped 3 tablespoons chili powder 2 tablespoons sugar 2 tablespoons salt 2 tablespoons freshly ground black pepper 1 (12-ounce) can diced tomatoes with green chiles 3 whole jalapeno peppers Instructions: Place beans in a large pot with a tight-fitting cover and add enough water to cover beans by about 2 inches. Bring to a boil over high heat. Meanwhile, place bacon, onion, and garlic in a medium cast iron frying pan and brown the mixture, while stirring, over medium heat. Add bacon mixture to beans. Reduce heat and simmer until beans are soft, about 3 hours total cooking time, adding more hot water if needed. Add chili powder, sugar, salt, pepper, diced tomatoes with green chiles, and jalapeno peppers. Simmer for another 10 minutes and then serve. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 41510,"Poblano and Corn Queso Fundido (Fondue) 3 cups chicken stock 1 tablespoon butter
1/2 onion, thinly sliced
Kosher salt 1/4 cup all-purpose flour
4 cups shredded Monterey Jack cheese 1 cup corn
6 poblano chiles, charred, stemmed, seeded and cut into strips (see Cook's Note) Corn tortillas, for serving Fresh cilantro leaves, for garnish
Instructions: In a medium pot, heat up the chicken stock until boiling. Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the onions and saute until translucent, about 5 minutes. Season with a pinch of salt. Add the flour and saute briefly. Add the simmering stock to the onion mixture and whisk until there are no lumps and the stock is fully incorporated. Add the cheese and cook, whisking, until incorporated. Stir in the corn and poblanos. Pour the mixture into a fondue pot and serve immediately with warm tortillas heated directly over a gas burner. Add cilantro leaves as a garnish and enjoy! ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

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

recipe: Baked Ziti with Meat Sauce 3 cups ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced " 41511,"Spiced Lemony Chicken and Chickpeas Sheet Pan Dinner 1 lemon, thinly sliced 4 bone-in chicken thighs with skin (about 1 3/4 pounds) 1/4 teaspoon berbere 1/4 teaspoon chili powder 1/4 teaspoon ground cumin Kosher salt and freshly ground black pepper 1 can chickpeas, drained and rinsed 4 medium carrots (about 8 ounces), thinly sliced on a bias 3 tablespoons extra-virgin olive oil 1/2 teaspoon za'atar 1 whole cinnamon stick Instructions: Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper. Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za'atar and some salt. Toss to coat and top with the whole cinnamon stick. Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer.
Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard cinnamon stick. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 41512,"Citrus-Berry Vermouth Spritz 8 ounces rose citrus vermouth (such as Lillet) 4 berry ice cubes (freeze individual berries in water in an ice cube tray) Fresh mint leaves 8 ounces club soda 8 berries (raspberries, blueberries and/or blackberries) Instructions: In a pitcher, combine the rose vermouth with the club soda. Divide among 4 glasses along with the berries and the berry ice cubes. Give the mint leaves a rub and add to each glass. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]" 41513,"Pink Piggy Cupcakes 1 1/4 cups cake flour 1/4 cup cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, softened 3/4 cup sugar 2 eggs 1/3 cup vegetable oil 1/2 cup buttermilk 1 teaspoon white vinegar 1 teaspoon vanilla extract 1-ounce red food coloring gel 4 ounces cream cheese, room temperature 1/2 stick unsalted butter, room temperature 1/2 teaspoon vanilla extract 3 cups powdered sugar 1 small squeeze red food coloring gel 6 marshmallows, cut in 1/2, for decorating 12 sugar gummy candies (pink or red slices) cut in 1/2, for decorating Black licorice string, for decorating, cut in 1/2-inch pieces 12 brown chocolate covered candies, for decorating (recommended: M and M's) Instructions: For the cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside. In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined. Add dry ingredients to the wet and blend until smooth and thoroughly combined. Divide batter among the cupcake tins, filling 2/3 of the way full. Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean. Let cool completely on a wire rack before frosting. For the frosting: In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Stir in food coloring and mix until you get a light pink hue. Frost cupcakes with cream cheese frosting. Frost half a marshmallow and place on each cupcake for the snout. Adorn pink gummy candies in appropriate ear locations curved side in. Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41514,"Salted Pretzel-Marshmallow Bars Cooking spray, for the pan 1 1/2 cups broken pretzel pieces 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 stick unsalted butter 1 1/2 cups packed light brown sugar 2 large eggs, lightly beaten 2 teaspoons vanilla extract 8 marshmallows, halved crosswise 1/4 cup peanut butter chips 1 teaspoon vegetable oil 1/4 cup semisweet chocolate chips Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch-square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Lightly spray the foil with cooking spray. Pulse 1 cup pretzel pieces in a food processor until finely ground (you should have about 1/2 cup crumbs). Transfer to a bowl. Whisk in the flour, baking powder and salt. Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then stir in the eggs and vanilla. Stir the pretzel crumb mixture into the butter mixture in two additions. Spread the batter in the prepared pan. Scatter the remaining 1/2 cup pretzel pieces on top. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25 to 30 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars from the pan and transfer to a baking sheet. Preheat the broiler. Press the marshmallow halves, cut-side down, in even rows on top of the bars. Broil, rotating the baking sheet as needed, until the marshmallows are golden brown, 1 to 2 minutes; let cool. Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl. Drizzle the melted peanut butter and chocolate mixtures over the bars. Let harden at room temperature or chill to set before cutting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41515,"Middle Eastern Dips 1 pound cooked chick peas, drained, liquid reserved 1 tablespoon roasted garlic 1/4 cup extra virgin olive oil 1/2 cup lemon juice, or more to taste 2 tablespoons ground coriander 2 tablespoons ground cumin 3 tablespoons tahini paste, or more to taste Salt and pepper Brunoise red onion Roasted pine nuts Parsley Extra virgin olive oil Lemon juice Pita Bread 1 pound dried fava beans, soaked overnight and skins removed 2 1/2 quarts water 6 cloves of garlic, pealed 2 teaspoons ground cumin 1/2 cup extra virgin olive oil Sliced green onions and diced red peppers, for garnish Instructions: Combine all ingredients for hummus in a large food processor or electric mixer and puree. Add a little of the reserved chick pea liquid to smooth out. Adjust seasoning as needed. Press hummus through a large sieve. Garnish and serve with bread. Combine all ingredients and bring to a boil. Reduce heat to simmer and continue to stir to prevent scorching on the bottom. Simmer until all liquid is gone and spread is smooth. Season with salt and pepper. Garnish with sliced green onions, diced red peppers and the extra virgin olive oil. Serve in a bowl with bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 41516,"Pancakes Stuffed with Fried Chicken 4 chicken cutlets (remove skin) Salt to taste Black pepper, to taste 1 pound all-purpose flour 2 cups Canola oil 11/2 cups self rising flour 1 teaspoon baking powder 1 cup old fashioned oats 1 teaspoon baking soda 4 tablespoons sugar 1 teaspoon salt 3 cups buttermilk 1 teaspoon vanilla extract 2 large eggs 4 ounces melted sweet butter 2 ounces canola oil (to grease griddle) 8 ounces melted sweet butter 1 cup pecans 16 ounces maple syrup Instructions: Cut each chicken cutlet into 3 strips. Season chicken with salt and pepper. Dredge the chicken in flour and shake off excess flour. Pour oil into heavy iron skillet. Heat over moderately high heat. Place chicken strips into hot oil. Fry the chicken until bottom is golden brown. Using tongs, turn the chicken and brown on the other side. Lower the heat if necessary to avoid burning. Continue to cook the chicken turning once or twice until fully cooked (approximately) 5 to 7 minutes depending on size of chicken and temperature of oil.) Remove chicken from pan and drain well on paper towels.; In a medium size bowl, mix all dry ingredients together. Set aside. In a medium bowl combine buttermilk, vanilla and eggs. Using a wire whip, whisk ingredients together for approximately 1 minute. Add dry ingredients to buttermilk mixture. Add melted butter and continue to mix for about 1 minute until batter is fairly smooth. Allow pancake mixture to rest approximately 10 minutes before cooking. For each pancake, pour approximately 1/4-cup batter onto lightly greased griddle. Turn pancake when edges look brown and bubbles appear on top. Turn each pancake 1 time. Yield: 10 to 12 pancakes STUFFING PANCAKES: Place pancakes on plate. Place a chicken strip on edge of pancake. Roll pancake until it is wrapped around chicken strip. Place crease end down on plate. Place melted butter in a medium saucepan over medium heat. Add pecans and maple syrup. Stir mixture. Simmer for approximately 5 minutes or until syrup is hot. Spoon over stuffed pancakes. Yield: 8 (4-ounce) servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41517,"Bacon Mushroom Flatbread 8 slices bacon 4 garlic cloves, divided 1 tablespoon sherry or balsamic vinegar (15 milliliters) 4 large handfuls oyster mushrooms (about 225 grams/8 ounces) Kosher salt Freshly ground black pepper One 540-milliliter/18.25-ounce can white kidney beans, drained and rinsed 1 cup loosely packed fresh basil 2 tablespoons chopped chives 1/4 cup finely grated Parmigiano-Reggiano cheese (50 grams) 1 lemon, zested and juiced 1/4 cup extra-virgin olive oil (60 milliliters), plus more for drizzling 2 to 4 tablespoons (30 to 60 milliliters) water 4 naan or Greek pitas 4 teaspoons Dijon mustard (20 milliliters) 4 small handfuls of arugula or basil Instructions: Preheat your oven to 400 degrees F (200 degrees C). Lay the bacon out onto a rimmed baking sheet. Bake for 14 to 16 minutes, or until crisp and golden brown. Transfer the bacon to a piece of paper towel and set aside to cool. Meanwhile, mince 2 cloves of the garlic and add them along with the vinegar to the baking sheet and stir into the bacon fat. Add the mushrooms and toss to coat. Season with salt and pepper and bake for 15 to 20 minutes, or until golden brown. In the bowl of a food processor, combine the beans, basil, chives, Parmigiano-Reggiano, lemon zest, lemon juice and olive oil. Roughly chop the remaining 2 cloves of garlic, add to the food processor and blitz well until smooth and spreadable, scraping down the sides of the bowl a few times throughout. Add in 2 tablespoons of water and blitz to combine. If the mixture is still a bit thick, add in the remaining 2 tablespoons of water then season to taste with salt and pepper. Spread the flatbreads with Dijon mustard and top each with a good helping of the herby white bean spread. Scatter over some roasted mushrooms and crumble 2 slices of bacon over each flatbread. Finish with the arugula or basil and season with salt and pepper and a little extra virgin olive oil, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41518,"Best Chocolate Frosting 3 ounces unsweetened chocolate 3 tablespoons butter 3 cups confectioners' sugar 1 teaspoon vanilla extract 3 to 8 tablespoons milk Instructions: In a double boiler over hot water melt chocolate with the butter. Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy -- adding more milk if necessary. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 41519,"Wild Mushroom Ravioli Mushroom Filling, recipe follows 16 wonton wrappers Salt 2 ounces olive oil 4 ounces mushrooms of your choice, sliced 1-ounce minced garlic 2 ounces Scotch whiskey 16 ounces chicken broth 2 ounces whole butter 4 ounces smoked salmon, cut into 1/2-inch by 1 1/2-inch pieces 2 teaspoons chopped fresh dill 4 tablespoons green onions, cut on the bias 2 teaspoons capers, drained 4 ounces whole butter 3 ounces shallots, peeled and minced 1 tablespoon minced garlic 2 ounces oyster mushrooms, minced 5 ounces portobello mushrooms, minced 8 ounces button mushrooms, minced 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh parsley leaves 3 ounces dry vermouth 2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2) 1 teaspoon porcini mushroom powder 2 tablespoons sliced green onions 2 ounces panko bread crumbs 3 tablespoons ricotta cheese 3 ounces your favorite cheese or any combination Instructions: Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired. Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain. Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta. Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 41520,"Pesto Tomato Soup 3/4 cup chopped shallots Chopped fresh thyme Butter 1 28-ounce can crushed tomatoes 1/2 cup heavy cream 3 tablespoons prepared pesto Kosher salt Instructions: In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 41521,"Corn and Poblano Lasagna 4 tablespoons unsalted butter, divided 3 cloves garlic, minced, divided 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed 2 cups heavy cream 1 teaspoon fresh thyme Salt and freshly ground black pepper 1/2 cup thinly sliced white onion 1 large zucchini, thinly sliced lengthwise 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips 12 (7 by 3-inch) no-boil lasagna sheets 2 cups shredded Oaxaca cheese, or mozzarella Instructions: Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil. Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 41522,"Pumpkin Seed Crusted Mahi Mahi with Mango and Papaya Stew 2 cups pumpkin seeds, toasted 2 tablespoons pink peppercorns 2 (6-ounce) mahi mahi fillets Salt and pepper to taste 1 red pepper, finely diced 3 shallots, finely diced Olive oil 1 mango, diced 1 papaya, diced 1/2 cup dry vermouth 2 cups chicken stock 1 cup clam juice 1/2 pound crabmeat 2 scallions, sliced on the bias Instructions: Grind and combine the pumpkin seeds and the pink peppercorns. Coat the mahi mahi fillets with the pumpkin seed, pink peppercorn mixture and season with salt and pepper. Set aside. In medium saute pan, over medium high heat, saute the peppers and shallots in olive oil. Add the mango and papaya. Deglaze with vermouth. Add the chicken stock and clam juice, then add the crabmeat. Finish with scallions, and season with salt and pepper. Keep warm. In a medium saute pan, over medium to high heat, cook the fish in olive oil, 3 to 4 minutes each side or until golden brown. Serve with mango and papaya sauce.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41523,"White Soda Bread and Scones 1 pound white unbleached flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 to 14 ounces buttermilk Instructions: Preheat oven to 450 degrees. In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 1 1/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41524,"Basic Pancake Batter 1 1/2 cups flour 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1 egg About 1 cup milk 3 tablespoons butter, melted and cooled, plus extra for cooking Softened butter, for serving Maple syrup, room temperature, for serving Instructions: Heat a griddle or skillet until hot. Sift together flour, salt and baking powder. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten -- the batter will be lumpy, do not overmix. If too dry, add a few more spoonfuls of milk. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.; ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 41525,"Bananas Foster 1 half-gallon vanilla ice cream in square container 8 crepes, recipe follows 4 bananas 8 tablespoon (1 stick) unsalted butter 1/2 cup sugar 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Juice of one-half lemon 1/4 cup orange-flavored liqueur (recommended: Grand Marnier) 1/4 cup dark rum Confectioners' sugar and fresh mint sprigs, for garnish, optional 1 cup all-purpose flour 2 tablespoons sugar 1/8 teaspoon fine salt
1 cup milk 1/4 cup water 3 large eggs 1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, melted Instructions: Cover a baking sheet with plastic wrap or foil. Using a serrated knife, cut ice cream package in half lengthwise through the cardboard. Wrap one half in plastic wrap and freeze for another use. Halve the remaining piece lengthwise. Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections - you'll have 8 pieces of ice cream.
Place a crepe on the work surface and place a piece of ice cream in the center. Fold the crepe over the ice cream to enclose completely. Place the filled crepes on the prepared baking sheet. Continue with the remaining ice cream and crepes and freeze until just firm. (This recipe can be prepared up to this point 1 day in advance. Wrap carefully in plastic wrap before freezing. Allow to soften slightly before proceeding.)
Peel and slice the bananas on a sharp angle into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes. Remove skillet from heat and add orange liqueur. Return skillet to high heat and stir until smooth. Carefully fold in bananas. Remove the skillet from heat and add the rum. Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas. (If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.)
To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top. Garnish with sifted confectioners' sugar and a sprig of mint, if desired. Whisk the flour, sugar, and salt together in a bowl. Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth. (The batter can be made to this point a day ahead and refrigerated. Bring to room temperature before adding the butter.) Stir in the butter. Set aside for at least 30 minutes to rest. (The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.) Pour the batter into measuring cup with a spout.
Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately. Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating. Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly. Cook until the batter sets, about 1 to 1 1/2 minutes. The crepe will blister in the middle, and the edges will look dry and slightly crispy. Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds. Repeat with the rest of the batter, stacking the crepes on the plate as you go. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41526,"Mexican Torta Burgers 1 1/2 pounds ground beef, preferably chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill
4 soft kaiser rolls, split 1 avocado, halved, pitted and sliced Juice of 1/2 lime
1 15-ounce can refried black beans, warmed 1/2 cup queso fresco cheese, crumbled Pickled jalapeno slices, for topping 1 1/2 cups shredded iceberg lettuce Instructions: Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with the vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Toss the avocado and lime juice in a bowl and season with salt and pepper. Spread the refried beans on the bun bottoms, then top with the burger patties, cheese, avocado, pickled jalapenos and lettuce. Cover with the bun tops. Photograph by Levi Brown ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41527,"Porcini and Chanterelle Risotto 1/4 cup extra-virgin olive oil 1/4 cup unsalted butter 2 shallots, minced 1/2 pound fresh chanterelle mushrooms, stemmed and sliced
1/2 pound fresh porcini mushrooms, stemmed and sliced
3 sprigs fresh thyme, leaves only 1 fresh bay leaf 2 cups white wine Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
2 cups vialone nano rice or arborio rice 6 cups chicken stock, recipe follows 2 tablespoons fresh parsley, minced 1/2 cup Parmesan 1 ounce fresh white truffles, optional 1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved 1 rutabaga, cut into large chunks 2 carrots, cut into large chunks 2 celery stalks, cut into large chunks 2 large onions, quartered 1 turnip, halved 1 head garlic, halved 1/4 bunch fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns Instructions: Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown. Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf. Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately. Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 41528,"Morning Mango Fruit Salad with Key Lime Yogurt 1 (16-ounce) container fresh pineapple wedges, diced 16 ounces frozen mango chunks, thawed 1 (15-ounce) can lychee fruit, drained 1 (15-ounce) container fresh red grapefruit segments, drained 3/4 cup fat-free vanilla yogurt 2 teaspoons key lime juice (recommended: Nellie and Joe's) 1 pinch cayenne pepper 1/2 cup fresh raspberries Instructions: In a medium bowl, combine pineapple, mango, lychee, and grapefruit segments; set aside. In a small bowl, stir to combine yogurt, key lime juice, and cayenne; set aside. Divide mixed fruit into chilled bowls. Spoon over yogurt mixture and garnish with fresh raspberries. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 41529,"Endive and Pear Salad 1 large head Belgian endive 1 head romaine lettuce, leaves torn 1 Bosc pear 2 ounces gorgonzola, crumbled 1/4 cup chopped walnuts Freshly ground pepper 2 tablespoons seedless raspberry jam 2 tablespoons balsamic vinegar Instructions: Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper. In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41530,"Sweet Potato Chips 2 sweet potatoes (long and thin) 1/2 cup canola oil Kosher salt Instructions: Peel sweet potatoes and slice into thin rounds. Heat oil in a shallow pan. Place enough chips to cover the bottom of the pan. Be sure to keep the flame low enough so as not to burn the oil, but high enough as to not let the oil cool down. Turn chips once or twice, being sure to brown on both sides. Remove from oil and place on a paper towel to remove excess oil. Lightly salt and serve. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 41531,"Grilled Thick Cut Pork Chops with Summer Salsa Vegetable oil, for grill grate Kosher salt 1 tablespoon chili powder 1 tablespoon packed light brown sugar 1 teaspoon ground cinnamon 4, 1 1/2-inches thick double-cut bone-in pork loin chops (about 1 pound each) 2 large ripe peaches, quartered and pit removed 1 tablespoon vegetable oil 1/2 cup cherry tomatoes, halved 1/4 cup finely chopped red onion Finely grated zest and juice of 1 lime 1 tablespoon chopped fresh herbs, such as chives, parsley, or mint) Kosher salt and freshly ground pepper Instructions:

1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 41532,"Buffalo Chicken Wings 12 chicken wings, halved Vegetable oil Salt and pepper 4 tablespoons butter 1 bottle Frank's Louisiana Hot Sauce 1 tablespoon white vinegar 1 cup mayonnaise 3 tablespoons minced onion 1 1/2 teaspoons minced garlic 1/3 cup minced parsley 1/2 cup sour cream 1 tablespoon lemon juice 1 tablespoon white vinegar 1/3 cup crumbled blue cheese Salt and pepper Instructions: Preheat oven to 350 degrees and preheat oil in deep fryer to 375 degrees. Reserve wing-tips for stock. Fry wings for 8 minutes. Transfer to a tray with paper towels and let drain. Season with salt and pepper. In a saucepan melt butter. Add hot sauce, salt and pepper. Toss wings in sauce. Roast 15 to 20 minutes. In a bowl mix together mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with dressing. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 41533,"Bourbon Peach Cobbler 8 peaches, peeled and sliced, about 6 to 8 cups 1/4 cup bourbon 3/4 cup sugar, plus more for dusting 2 tablespoons corn starch 1 teaspoon ground cinnamon 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 16 tablespoons (2 sticks) cold unsalted butter 3/4 cup heavy cream, plus more for brushing Instructions: Heat the oven to 375 degrees F. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside. Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling. ","[Burgundy, Chardonnay, Riesling, Zinfandel]

" 41534,"Corn-Poblano Potato Salad 2 pounds small red potatoes, quartered Kosher salt
2 poblano cl peppers 4 ears of corn, husked 1/2 cup mayonnaise 1/2 cup buttermilk 1/2 cup chopped fresh parsley 2 tablespoons chopped pickled jalape?os, plus 2 tablespoons brine Instructions: Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool. Meanwhile, char the poblano peppers directly over a gas burner on medium heat or char on the grill; place in a bowl, cover and let cool. Char the corn over the burner or on the grill; let cool. Peel, seed and chop the poblanos. Cut the corn kernels off the cobs. Whisk the mayonnaise, buttermilk, parsley, pickled jalape?os and brine in a large bowl; season with salt. Add the potatoes, poblanos and corn; toss. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 41535,"Emerilized Green Bean Casserole 2 teaspoons unsalted butter 1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched 2 cups grated fontina cheese 4 to 5 cups vegetable oil 2 large yellow onions, peeled and thinly sliced (about 1/16-inch thick) Hot pepper sauce 2 1/4 cups Cream of Wild Mushroom Soup, recipe follows 2 tablespoons Essence, plus 2 teaspoons, recipe follows 2 cups all-purpose flour 6 tablespoons unsalted butter 1 cup chopped yellow onions 1/2 cup chopped celery 1/4 teaspoon cayenne 1 1/2 teaspoons minced garlic 6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced 6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced 8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced 2 teaspoons fresh thyme leaves 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 cup brandy 6 cups chicken stock 1 1/2 cups heavy cream 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: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with the butter and set aside. In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well. Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top, and bake until bubbly, 30 to 35 minutes. In a large saucepan, add enough oil to come about 3 inches up the sides of the pan, and heat to 360 degrees F. Pat the onions dry. Drizzle hot sauce on the onions and toss. In a bowl, combine the flour and 2 tablespoons of the Essence. Add the onions and toss to coat evenly. Shake the onions to remove any excess flour and add in batches to the hot oil. Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Top casserole with fried onions and serve. In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring until the mushrooms give off their liquid and start to brown, about 7 minutes. Off the heat, add the brandy. Return to heat and bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste. Combine all ingredients thoroughly. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41536,"Scallop Ceviche 1 pound fresh scallops 1 cup fresh lime juice 1/2 cup fresh orange juice 3 tablespoons diced red onion 2 tablespoons diced serrano peppers 3 tablespoons diced cachucha peppers 2 tablespoons olive oil 1/2 pound tomatillos 1/2 pound Roma tomatoes 1 red onion 1 jalapeno pepper 1/2 cup lime juice 1 teaspoon truffle oil 1 bunch cilantro Salt and pepper, to taste Instructions: Place all the ingredients in a non- reactive container and keep cold in the refrigerator for 24 hours. Remove from the refrigerator and drain all the liquid and set aside.; Sauce: In a saute pan with tablespoon of oil, bring up to high heat and add the first 4 ingredients. Toss until they are blackened. Let cool and in a food processor, place all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables. Toss well and chill. Fold scallops into mixture and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 41537,"Gingerbread Dough Recipe 6 3/4 cups flour 1 tablespoon cinnamon 1 1/2 teaspoon ginger 1/2 teaspoon salt 1 1/2 cups light corn syrup 1 1/4 cups packed light brown sugar 1 cup margarine 1 pound confectioners' sugar 3 egg whites, at room temperature (use large size, not jumbo size eggs) 1/4 teaspoon cream of tartar Instructions: Cut nonstick baking parchment to fit your baking sheet. Stir together the dry ingredients in a large bowl. Combine the corn syrup, brown sugar, and margarine in a 2-quart saucepan. Stir constantly over medium heat until margarine is melted. Pour the syrup mixture over the flour mixture. Stir well, using your hands to mix as the dough becomes stiff. If you are using a heavy-duty Kitchen Aid mixer, the mixer can handle this dough; lightweight mixers cannot. Chill the dough 1 hour or until it is about room temperature. Preheat oven to 350 degrees Fahrenheit. Roll out the dough on nonstick baking parchment to a thickness of 1/8-inch. Using the patterns of your choice, cut out the necessary pieces. Bake 12 to 15 minutes or until golden brown. Smaller pieces should be baked separately from larger ones, as baking times will vary depending on size. Check for air bubbles during baking and poke them with a knife or skewer. When baking is done, slide the parchment with the hot gingerbread onto a cooling rack. Make sure all the pieces lie flat. For the icing: Sift the confectioners' sugar. Place the egg whites in a mixer bowl. Add sugar and cream of tartar to egg whites while stirring. When all the sugar is incorporated, turn mixer to high and beat mixture until thick and very white. The icing should hold a stiff peak. The process takes about 5 to 7 minutes, longer if using a hand mid mixer. Cover the icing tightly with plastic wrap, as it dries very quickly. Use paste food colors to tint the icing. A tiny dot on a toothpick to a quarter cup of icing will make a nice pastel color, but be sure to add it a little at a time. With practice you will learn how much to use to get the color intensity you want. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41538,"Turkey Patty Melt with Grilled Onion Relish 1 1/2 pounds ground turkey Olive oil Salt and freshly ground pepper 8 (1/4-inch thick) slices good quality rye bread 8 (1/4-inch thick) slices Gruyere Grilled Onion Relish, recipe follows 2 red onions, peeled and sliced into 1/4-inch thick slices Olive oil 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard Salt and freshly ground pepper 1 tablespoon finely chopped fresh thyme leaves Instructions: Heat grill to high. Divide the ground turkey into 4 equal burgers, brush with oil, and season with salt and pepper on both sides. Grill for 3 to 4 minutes per side for medium-well doneness (the burger will continue to cook when placed back on the grill in the next step). Place the bread on a flat surface. Top each slice with a slice of cheese and a few tablespoons of Grilled Onion Relish. Place a burger on top and then top the burger with the remaining 4 slices of bread. Brush the top of the bread with the oil and place the burgers carefully on the grill, oiled side down, and press down slightly on the sandwich with a metal spatula. Grill for 1 to 2 minutes or until golden brown, then brush the top slice of bread with oil, flip over, press the top with the spatula and cook until that side is golden brown and the cheese has melted. Cut in half and serve. Heat grill to high. Brush onions on both sides with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through. Whisk together vinegar, mustard, salt, pepper, and thyme in a medium bowl. Whisk in 1/4 cup of olive oil until emulsified. Add the onions and stir until combined. Let stand at room temperature until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41539,"Gooey Caramel Coconut Bars 8 KELLOGG'S? POP-TARTS? Brown Sugar Cinnamon Unfrosted toaster pastries 1/3 cup caramel ice cream topping 3/4 cup semi-sweet chocolate morsels 2 tablespoons finely chopped pecans 1/2 cup flaked coconut Instructions:

1. Line baking sheet with foil. Set aside.
2. Spread ice cream topping on top of Kellogg's® Pop-Tarts® Brown Sugar Cinnamon Unfrosted toaster pastries. Place on prepared baking sheet.
3. Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over tops. Bake at 350°F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes.
4. Cut each toaster pastry into thirds. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 41540,"Strawberry Fields Ice Cream Float 4 tablespoons homemade Strawberry Syrup, recipe follows 1 cup gin liqueur (recommended: Pimm's No. 1) 1/2 liter lemon-lime soda 8 scoops strawberry ice cream 4 strawberries, for garnish 1 pound strawberries, hulled 1/2 cup water 1/2 cup sugar Instructions: In each glass, pour 1 tablespoon of strawberry syrup. Pour in 2 tablespoons gin and stir. Add 2 scoops ice cream and top with soda. Garnish with a strawberry. In a small saucepan, combine all ingredients and bring to a boil over high heat, then reduce to a simmer over medium heat until strawberries breakdown and syrup thickens, about 20 minutes. Strain mixture, return to the saucepan, and reduce for 10 more minutes over medium heat, until syrup is thick enough to coat the back of a spoon. Chill until ready to serve. ","[Prosecco, Moscato, Vinho Verde, Cava]" 41541,"Al's Rub 1 cup brown sugar 1/2 cup ground black pepper 1/2 cup salt 1/2 cup adobo 3/4 cup paprika 3/4 cup chili powder 2 tablespoons ground cinnamon 2 tablespoons ground allspice Instructions: Mix all ingredients together and store in air-tight container. Remember... low and slow. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 41542,"STIR FRIED WILD RICE WITH APPLES AND SUN-DRIED CHERRIES 2 tablespoons olive oil 2 tablespoons finely minced onions 1 tablespoon curry powder 1 apple, peeled, cored, and cut into small cubes 1 cup chopped mushrooms 1/4 cup sun dried cherries 1 1/2 cups cooked wild rice Salt and freshly ground black pepper, to taste Instructions: Heat saute pan. Add olive oil and saute minced onions and curry powder until translucent. Add chopped apple, mushrooms and sun-dried cherries and cook until mushrooms are cooked through. Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 41543,"Deeply Chocolate Gelato 2 1/4 cups whole milk 1/3 cup heavy cream 3/4 cup sugar, divided 1 cup unsweetened cocoa powder, such as Pernigotti 2 ounces bittersweet chocolate, finely chopped 4 extra-large egg yolks 2 tablespoons Kahlua liqueur 2 teaspoons pure vanilla extract Large pinch kosher salt 8 Baci chocolates, roughly chopped, optional Instructions: Heat the milk, cream and 1/2 cup of the sugar in a 2-quart saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil! Pour the mixture through a sieve into a bowl and stir in the Kahlua, vanilla and salt. Place a piece of plastic wrap directly on top of the custard and chill completely. Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the Baci if using and freeze in quart containers. Allow the gelato to thaw slightly before serving. ","[Barolo, Cabernet Sauvignon, Syrah, Zinfandel]" 41544,"Celery and Soppressata Salad with Lemon 1/4 medium red onion, very thinly sliced 1 pound celery (about half a bunch), with leaves 3 ounces soppressata salami, in a chunk or sliced (see ShopSmart, below) 6 fresh basil leaves, torn into small pieces 2 teaspoons finely grated lemon zest 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon kosher salt Freshly ground black pepper 1/3 cup extra-virgin olive oil 1 to 2-ounce wedge Parmigiano-Reggiano cheese Instructions: To mellow the raw bite of the onion, soak the slices in cold water for 10 minutes, then drain, pat dry, and put them in a serving bowl.
   Peel the tough, stringy fibers from the celery ribs. Slice the celery and some of the inner leaves very thinly on an angle. If you have a chunk of soppressata, dice it; if slices, cut them into thin strips. Toss the celery, soppressata, basil, lemon zest, and lemon juice with the onion. Season with salt and a generous grinding of pepper. Toss the salad with the olive oil.
   Divide the salad among 4 serving plates. Use a vegetable peeler to shave large, thin pieces of Parmigiano-Reggiano over each serving and serve immediately.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 41545,"Tomato, Olive and Rosemary Crustless Quiche 4 cups grape tomatoes, mixed red and yellow if possible 6 tablespoons extra-virgin olive oil
   1/3 cup pitted black olives, such as kalamata, halved lengthwise
   1 1/2 cups day-old bread cubes (1-inch), preferably sourdough
   1 cup chopped white onion (about 1 medium)
   Kosher salt and freshly ground black pepper 1 lemon, zest finely grated
   2 cups half-and-half
   2 large eggs plus 2 yolks
   3 ounces grated Emmentaler cheese (about 3/4 cup) 3 ounces grated fontina cheese (about 3/4 cup)
   1 teaspoon minced fresh rosemary Instructions: Preheat the oven to 450 degrees F.
   Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F. Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet. Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly. Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings. Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41546,"Breakfast Bread Pudding Butter, for greasing 1 tablespoon olive oil
   1 medium yellow onion, minced
   1 pound breakfast sausage, crumbled
   10 large eggs
   3 cups milk
   1 teaspoon salt
   1/2 teaspoon freshly ground black pepper
   1/2 teaspoon garlic powder
   1 loaf day-old brioche or country white bread, cut into 1 1/2-inch cubes (about 12 cups)
   2 cups shredded Cheddar (about 6 ounces)
   Instructions: Grease a 9-by-13-inch baking dish with butter. Heat the olive oil in a medium skillet over medium heat. Add the onions and saute until translucent, about 7 minutes. Add the sausage and brown, about 5 minutes. Remove the onions and sausage from the pan using a slotted spoon. Transfer to a shallow bowl and let cool to room temperature. In a large mixing bowl, whisk the eggs, milk, salt, pepper and garlic powder. Stir in the bread, cooked sausage mixture and cheese. Pour the mixture into the prepared baking dish and cover with foil. Let the dish sit in the refrigerator for at least 1 hour and up to overnight. Preheat the oven to 350 degrees F. Bake, still covered with foil, for about 50 minutes. Remove the foil and return the baking pan to the oven. Bake to brown the top of the bread pudding, about 10 minutes more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41547,"Classic Sugar Cookies 2 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine salt 3/4 cup superfine sugar 1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature 1 large egg, lightly beaten 1 teaspoon pure vanilla extract 4 cups confectioners' sugar 1/4 cup meringue powder Food coloring, optional Decorating sugar, for topping, optional Sprinkles, for topping, optional Instructions: For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets. Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely. Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake. For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.) Decorate the cookies with the icing; top with decorating sugar and sprinkles if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41548,"Savory Scramble Tortillas with Guacamole Cream 1 cup store-bought guacamole 1/2 cup heavy cream 8 eggs or egg beaters 2 tablespoons fresh chives, finely chopped 1/2 cup half-and-half Salt and pepper 1 tablespoon butter 4 slices Canadian bacon, diced 4 store-bought flour tortillas Fresh chives, chopped, for garnish Instructions: Spoon guacamole into a fine mesh sieve and push through into a small bowl. This will make the guacamole very smooth. Whisk in heavy cream. In a medium mixing bowl, whisk together the eggs and half-and-half. Season with salt and pepper, to taste. In a large frying pan over medium heat, melt the butter. Add Canadian bacon and cook until heated through. Pour in egg mixture, stirring often to create fluffy scrambled eggs. Remove from heat the moment eggs are done cooking. Heat the tortillas on paper towels in the microwave for 10 seconds. Divide egg mixture among the tortillas and roll up. Spoon guacamole cream on top and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 41549,"Chicken and Bean Puff Pastry Empanadas 1/4 cup vegetable oil 1 small onion, finely chopped 2 cloves garlic, pressed 1 teaspoon ground cumin 1 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1 (15-ounce) can black beans, drained and rinsed well 1 1/2 cups finely shredded cooked chicken Kosher salt and black pepper Kosher salt and black pepper
   1/2 cup packed fresh cilantro leaves 1 package prepared puff pastry Flour, for rolling out pastry About 1/4 cup vegetable oil, for brushing Tomato and Pineapple Salsa Fresca, recipe follows
   1 pound ripe tomatoes (about 3 medium), roughly chopped 1 (14.5-ounce) can pineapple pieces, juice strained 1 clove garlic, roughly chopped 1 small jalapeno, seeded and finely minced 3 scallions, finely sliced into 1/8-inch rounds 1 lime, juiced 2 pinches superfine sugar
   Kosher salt Instructions: Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well. Preheat the oven to 375 degrees F. Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches. Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile. To form empanadas: Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy. In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas. ","[Sangiovese, Pinot Grigio, Tempranillo, Garnacha]

" 41550,"Pork Fried Rice 4 teaspoons peanut oil, divided 2 large eggs 1/4 cup chopped scallions 1/2 cup carrots, diced or pre-shredded 3 cloves garlic, minced 2 cups leftover white rice 1/4 cup black bean sauce 1/4 cups reduced-sodium chicken broth, optional 1 cup diced cooked pork Salt and ground black pepper Instructions: Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside. To the same skillet over medium heat, add remaining 2 teaspoons oil. Add scallions, carrots and garlic and saute 2 minutes. Add rice and pork; cook 1 minute, stirring constantly. Add black bean sauce and stir to coat rice. If the black bean sauce is overly thick, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper. Stir in cooked egg just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 41551,"16-Minute Greek Feast To Go 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper 2 boneless, skinless chicken breasts, cut into strips
1 English cucumber, peeled, seeded and sliced
1 pint cherry tomatoes, sliced in half
1/2 red onion, finely sliced
4 ounces feta cheese, cut into cubes
1 cup kalamata olives, for serving 4 pita breads, for serving Roasted Red Pepper Hummus, recipe follows Three 14.5-ounce cans chickpeas, rinsed and drained 1/3 cup plus 1 tablespoon tahini
1/2 teaspoon ground cumin, or more to taste
3 cloves garlic, chopped, or more to taste
2 jarred roasted red peppers
1/2 lemon, juiced
Kosher salt 1 tablespoon olive oil
Instructions: Soak the skewers in water and heat a grill pan over medium to medium-high heat while you make the dressing. In a jar, add the olive oil, vinegar, sugar, oregano, red pepper flakes and some salt and pepper. Shake to combine. Pour half the dressing over the chicken strips in a bowl and stir to combine. In another bowl, add the cucumber, tomatoes and red onion. Pour the remaining dressing over and stir gently. Thread the chicken strips onto the skewers. Grill until cooked through and charred, 3 to 4 minutes per side. Remove and let cool. Top the salad with the feta cheese. Serve with the chicken skewers, olives, pita bread and Roasted Red Pepper Hummus. Add the chickpeas to a food processor with the tahini, cumin, garlic, red peppers, lemon juice and some salt. Pulse until the mixture is smooth and combined but do not overmix. Add 3 to 5 tablespoons water as necessary to facilitate blending. At the end, add the olive oil and pulse no more than 3 times to incorporate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 41552,"Beef Picadillo Enchiladas 1/3 cup vegetable oil 1 medium onion, diced 1 green bell pepper, diced 1 pound 80-percent lean ground beef 1 teaspoon Chinese five-spice powder Kosher salt and freshly ground black pepper One 14-ounce can crushed tomatoes 1/4 cup green olives, sliced 1/4 cup golden raisins Twelve 6-inch corn tortillas 2 cups shredded Cheddar (about 8 ounces) Instructions: Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper. Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.
","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 41553,"Crisp Grit Cake Foie Gras Club 4 cups milk 1 cup grits Salt Pepper 1 cup sugar 1/2 cup red wine vinegar 1 dozen plums, pitted and sliced Flour Oil 4 tablespoons butter 12 ounces foie gras (2 medallions each) 2 teaspoons canned chipoltes in adobo, chopped 1/2 cup rich veal stock or beef stock 1/4 pound arugula Fried leeks Instructions: Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill. Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm. Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm. Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter. To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks ","[Chardonnay, Pinot Grigio, 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 Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, finely chopped 2 cloves garlic, minced " 41554,"Mini Cheesecakes 24 chocolate or vanilla wafer cookies 2 8-ounce packages of cream cheese, reduced fat 1/2 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon almond extract 2 eggs, slightly beaten 1/3 cup sour cream, fat free 1 1/2 cups chopped SNICKERS? Bars 1/2 cup flaked coconut Green food coloring 2 cups M&M'S? Brand Speckled Chocolate Eggs
Instructions:

1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS? Bars.
3. Spoon mixture into muffin cups and bake in a preheated 375F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S? Brand Speckled Chocolate Eggs. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41555,"Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing 3 tablespoons raspberry vinegar 1 shallot, quartered 1/8 teaspoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon Dijon mustard 1 teaspoon dried thyme 3/4 cup extra-virgin olive oil 3 tablespoons apple cider vinegar 1 garlic clove, lightly crushed with the side of a knife blade, and quartered 1/8 teaspoon ground black pepper 1/2 teaspoon salt 1 pinch crushed red pepper 2 tablespoons Parmesan 3/4 cup extra-virgin olive oil 12 cups romaine lettuce soaked in salt water to remove grit, stiff spines removed, torn into bite sized pieces and dried with a salad spinner (from 2 or 3 heads romaine lettuce) 1 red onion, thinly sliced on a mandolin 1 Vidalia onion, thinly sliced on a mandoline 1 pint grape tomatoes, halved 1/3 cup grated Parmesan 1/4 cup fresh flat-leaf parsley leaves 1 small loaf French bread, sliced, toasted and cut into croutons Instructions: For the raspberry vinaigrette: Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream. Wash and dry the blender to have it ready to prepare the other dressing. For the creamy Italian dressing: Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream. For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 41556,"Spiced Pumpkin Mocha 1 cup heavy cream 1 tablespoon confectioners' sugar
2/3 cup pumpkin puree 1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice, plus more for garnish
2 teaspoons vanilla extract
8 shots brewed espresso, hot
4 cups hot whole milk Flaky sea salt, optional
Instructions: For the whipped cream: In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, add the cream and whip until it holds soft peaks. Add the sugar and continue to whip until it holds firm peaks. For the pumpkin spice mocha: Into a small saucepan over medium-low heat, add the pumpkin puree, cocoa powder, granulated sugar, pumpkin pie spice, vanilla and 1 cup water. Stir until melted together to form a thick chocolate syrup, 1 to 2 minutes. Add 1/2 cup of the chocolate syrup to a large (2-cup) coffee mug. Add 2 shots of espresso and 1 cup of the hot milk and stir to combine. Repeat with the remaining ingredients and 3 more mugs. Top with dollops of whipped cream, a sprinkle of pumpkin pie spice and a pinch of flaky salt if using. ","[Barolo, Cabernet Sauvignon, Malbec, Zinfandel]" 41557,"Herb Roasted Turkey Breast One 3-pound boneless, skin-on turkey breast 4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon onion powder
1 clove garlic, grated
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 sweet onion, cut into 1/3-inch slices
Instructions: Preheat the oven to 350 degrees F. Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside. Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside. Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer. Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process. Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.) Slice the turkey and serve it with the roasted onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41558,"Fresh Salmon Burgers 5 hamburger buns 1 1/4 pounds skinless salmon fillet (preferably wild-caught)
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons finely chopped jalapeno
1 teaspoon finely grated lemon zest
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Vegetable oil, for the grill grates
Green leaf lettuce Sliced tomato Sliced red onion Pickles Mustard Mayonnaise Instructions: Preheat a grill to medium-high. Tear one of the hamburger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the bread crumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley. Form the salmon mixture into four 3/4-inch-thick patties. Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side. Meanwhile, split and lightly toast the 4 remaining buns. Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41559,"Polenta Sliders Nonstick cooking spray 2 tablespoons extra-virgin olive oil 2 large cloves garlic, finely chopped 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes One 24-ounce tube prepared polenta, sliced into sixteen 1/3-inch thick slices 2 medium tomatoes, cut into eight 1/4-inch thick slices 2 small red onions, sliced into eight 1/4-inch thick rounds Kosher salt and freshly ground black pepper 12 ounces lean ground beef 24 fresh basil leaves Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and coat with nonstick cooking spray. Combine the oil, garlic, oregano and pepper flakes in a small bowl. Arrange the polenta, tomato and onion slices on the prepared baking sheets. Brush the tops of the polenta and vegetables with the herbed oil. Sprinkle the vegetables with 1/4 teaspoon salt and a few grinds of pepper. Roast until the vegetables are soft and beginning to caramelize, about 25 minutes. Gently combine the ground beef with 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Shape into 8 patties about 2 1/2 inches across and 1/2 inch thick. Spray both sides with nonstick cooking spray. Heat a large nonstick skillet on high for two minutes and arrange the patties in the skillet spaced evenly apart. Reduce to medium high and cook for about 1 1/2 minutes per side for medium-rare. Allow patties to rest for 5 minutes before assembling sliders. Assemble the sliders: On a work surface, place 8 polenta rounds herb-side down and top with 3 basil leaves, slightly overlapped on each. Top basil with a patty, tomato and onion slices. Sandwich with the remaining polenta rounds, herb-side up, and serve 2 sliders per person. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 41560,"Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce with White Truffle Butter 4 (7 ounce) black sea bass fillets Salt and freshly ground pepper 3 tablespoons olive oil Cauliflower Sauce, recipe follows 8 ounces haricots verts, trimmed and steamed or blanched Chopped chives, for garnish 2 tablespoons olive oil 1 large Spanish onion, diced 3 cloves garlic, chopped 1 medium head cauliflower florets, chopped 1 cup dry white wine 2 cups fish stock Water Salt and freshly ground white pepper 1/4 cup sliced blanched almonds 1/4 cup heavy cream 2 tablespoons white truffle butter, recipe follows 1 stick unsalted butter, slightly softened 2 teaspoons white truffle oil Salt Instructions: Preheat oven to 400 degrees F. Season bass on both sides with salt and pepper to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin-down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness. Ladle Cauliflower Sauce into the bottom of 4 shallow wide bowls. Divide the haricots verts evenly and place a layer of haricots verts side by side on top of the sauce in each bowl. Place a bass fillet on top of the haricots verts, and ladle a little more of the sauce over. Sprinkle with chives. Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft. Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste. Combine ingredients in a small bowl. Scrape into a ramekin, cover and let chill in the refrigerator, at least 1 hour. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 41561,"Spaghettini with Spicy Seafood Kosher salt 1/4 cup extra-virgin olive oil, plus more for drizzling 1 pound medium shrimp, peeled, deveined and tails removed Freshly ground black pepper 8 ounces bay scallops or small sea scallops 12 ounces thin spaghetti 4 cloves garlic, thinly sliced 1/2 cup dry white wine One 15-ounce can diced tomatoes 1/4 to 1/2 teaspoon crushed red pepper flakes 1/4 cup chopped fresh parsley 1/2 cup torn fresh basil leaves Zest of 1 lemon, finely grated Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp. Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water. While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes. Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 41562,"Garlicky Sauteed Swiss Chard 2 tablespoons olive oil 2 cloves garlic, smashed 1 teaspoon red pepper flakes 1 large bunch Swiss chard, ribs removed and chopped, leaves roughly chopped Kosher salt Splash red wine vinegar Instructions: Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 41563,"Swiss Chard with Honey-Roasted Garlic 2 heads garlic 2 teaspoons honey 1 teaspoon plus 1 tablespoon extra-virgin olive oil 3 tablespoons salted butter
2 tablespoons pine nuts
2 bunches (almost 2 pounds) Swiss chard, stripped of stems and cut into 1-inch pieces (10 cups) Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes. Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine. Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining chard. Once all of the chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes. Add the honey-roasted garlic to the chard, mix very gently to combine, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41564,"Ginger Cranberry Sauce Canola oil, to cook 1 large red onion, 1/4-inch dice 1 tablespoon minced ginger 1 pound fresh cranberries Zest and juice 3 oranges 2 tablespoons brown sugar Salt and black pepper, to taste Instructions: In a non-reactive saucepan, coated lightly with oil on medium heat, saute the onions, ginger and zest until soft, about 3 minutes. Add the cranberries, juice, sugar and season. Simmer for 30 minutes until very soft. Check for seasoning and reserve warm. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 41565,"I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom 1 pound small red new potatoes Extra-virgin olive oil 3 sprigs fresh thyme, leaves stripped Kosher salt and freshly ground black pepper 1/4 cup butter, softened but not melted 1/2 teaspoon ground cardamom 1 large orange, zested 2 teaspoons grated ginger 4 airline chicken breasts, on the bone, skin intact Instructions: Preheat the oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste. Put the potatoes on the sheet tray lined with the parchment. In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed. Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts. Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly. If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken! Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41566,"Sweet and Spicy Deep-Fried Turkey One 12- to 14-pound turkey, neck, giblets and tail removed Kosher salt 3 tablespoons vegetable oil, plus more for frying 8 cloves garlic, finely grated 2 tablespoons finely grated fresh ginger 1/2 cup honey 1/3 cup soy 1/4 cup mirin 2 tablespoons hoisin 2 tablespoons sambal 2 tablespoons seasoned rice vinegar
Peanut or vegetable oil, for frying Steamed rice and steamed broccoli, for serving Instructions: Look at the label on the turkey and write down the exact weight. Place the turkey on a rack set inside a rimmed baking sheet. Sprinkle 2 tablespoons salt all over the turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck, top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days. Pat the turkey very dry with paper towels, making sure there is no moisture anywhere, especially in the cavity. (Any wetness may cause dangerous splattering.) Place the turkey breast-side up in the basket of a turkey fryer or on the fry stand, depending on the type of deep fryer you have; follow the manufacturer's instructions. Let the turkey sit at room temperature for at least 1 hour and up to 3.
Fill a turkey fryer with oil according to the manufacturer's instructions, following the specifications for the weight of your turkey (see Cook's Note). Heat to 375 degrees F (this could take 30 to 60 minutes depending on your fryer). Set a rack inside a rimmed baking sheet.
Lowering the turkey requires upper body strength so prepare yourself. Most fryers come with a hook to lower and raise the basket or fry stand in and out of the oil. Make sure to use the hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until about half way, and then pause to allow the cavity to fill with oil. The oil will be bubbling vigorously and that?s ok. (If it starts to splatter violently, that could mean there is water on the turkey or that the turkey is still partially frozen. If that happens, remove the turkey from the oil and check to ensure the turkey is free of moisture and not still frozen.) Once the cavity is full of oil, continue lowering the turkey until it is completely submerged. Follow the manufacturer's instructions regarding cooking covered or uncovered, adjusting the heat. Continue cooking until the turkey is golden brown, 3 1/2 to 4 minutes per pound, 40 to 50 minutes.
Carefully remove the turkey from the oil and transfer to the prepared rack to drain and cool, about 30 minutes.
Meanwhile, make the sauce: Heat 3 tablespoons vegetable oil in a medium skillet over medium-high heat. Add the garlic and ginger and cook, stirring constantly, until very fragrant but not browned, about 1 minute. Add the honey, soy, mirin, hoisin, sambal and rice vinegar and cook, stirring occasionally, until very thick, 5 to 7 minutes. Remove from the heat and set aside. Remove the turkey from the basket or fry stand and liberally brush with the glaze, making sure to get into every nook and cranny. Let sit 15 minutes. Repeat basting and sitting two more times. Reserve remaining sauce for serving. Serve with steamed rice and broccoli. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41567,"Hungarian Mushroom Soup 1 pound butter, plus 2 pounds for roux 6 cups chopped yellow onions 10 pounds mushrooms 1 cup dill, chopped 1 cup paprika 2 cups tamari 2 gallon water 2 pounds butter 6 cups flour 1 gallon milk 1.75 gallons sour cream 1 tablespoon salt 1 tablespoon pepper Instructions: Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 41568,"Captain Kidd's Hawk-Crushing Shrimp Rolls 1 (8-bun) package potato bread hot dog rolls Salt Crab boil (recommended: Old Bay), to taste 1 pound shrimp, shelled and deveined 2 ribs celery, sliced About 1 cup mayonnaise, to taste 1 tablespoon freshly chopped chives, plus more for garnish 1 red bell pepper, diced small, divided 1/2 lemon, juiced 1 teaspoon dry mustard (recommended: Coleman's) Salt and freshly ground black pepper Baby greens, for serving Instructions: Open each bun and cut in half. Lay buns out on sheet pan. Cover sheet pan with plastic wrap and lay another sheet pan on top of the buns to flatten the buns. Bring a large pot of water to poaching temperature. Add salt, crab boil and carefully add the shrimp. Cook until the shrimp are opaque, about 3 to 5 minutes. Drain and set aside until cool enough to handle, about 5 minutes. Once cooled, slice each shrimp in half. In a large bowl, add the celery, mayonnaise, 1 tablespoon chives, 3/4 red bell pepper (reserve remaining for garnish), lemon juice, mustard and salt and pepper, to taste, and toss to combine. Add the shrimp and toss to combine. Place the baby greens into the base of the buns. Top with the shrimp and garnish with chives and remaining red bell pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41569,"Flan Mexican 2 cups sugar 4 eggs 1/2 teaspoon vanilla extract 2 cups milk Instructions: Preheat the oven to 325 degrees F. Melt 1 cup of the sugar in saucepan over low heat and cook until golden brown, about 20 minutes. Watch the sugar carefully as it can burn quickly (adding 2 tablespoons of water to the sugar will also help it not burn). Put the caramel into custard cups to cover the bottom. In mixing bowl add the remaining 1 cup sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 50 minutes. Check after 30 minutes. Cool to room temperature. To serve, run a knife around the edges to loosen and invert onto plates. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 41570,"Steak Au Poivre and Broiled Stuffed Tomatoes 4 vine ripe tomatoes, red or yellow, tops trimmed and seeded Extra-virgin olive oil, for drizzling, plus 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper 1/2 cup bread crumbs or 1 slice, 1/2-inch thick, stale crusty bread, torn 1/2 cup grated Parmigiano-Reggiano 1/2 teaspoon crushed red pepper flakes 1 clove garlic, chopped 2 cups arugula leaves, the tops of 1 bunch 4 New York Strip steaks, 1-inch thick 3 tablespoons coarse ground black pepper Olive oil or cooking spray, to coat skillet 1/4 cup good brandy 2 tablespoons butter Instructions: Preheat the oven to 400 degrees F. Heavy bottomed skillet over medium high to high heat. Arrange tomatoes on a broiler pan. Drizzle tomatoes with oil and season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula and 1 tablespoon oil in food processor and pulse grind to form stuffing. Stuff tomatoes to the rims with arugula mixture and place in the center of the oven. Bake 10 to 12 minutes. Let tomatoes stand 5 minutes before serving. Let steaks sit 10 minutes once removed from the refrigerator. Coat steaks liberally on both sides with coarse black pepper. To a very hot pan, drizzle oil to thinly coat the cooking surface. It will smoke. Add steaks immediately. Sear and seal the steaks, cooking them 4 minutes on each side. for medium rare doneness. Reduce heat a bit and cook 5 minutes longer for medium to medium well doneness. Remove steaks and let stand 5 minutes. Add brandy to the skillet and warm, then ignite. Add butter to the skillet, then spoon pan juices over steaks. Serve stuffed tomatoes along side steaks. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41571,"Rockin' Celery Boats 12 celery stalks, peeled 1/2 cup pecans 1 tablespoon honey 1 tablespoon melted butter Pinch cayenne pepper Pinch sea salt 8 ounces cream cheese, softened 2 red jalapenos, seeded Instructions: Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff. In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely. Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture. Cut the jalapenos into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red jalapeno sail. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41572,"Fettuccine with Salmon and Snap Peas Kosher salt 12 ounces fettuccine 8 ounces snap peas, strings removed, cut into thirds 4 tablespoons unsalted butter 1 shallot, thinly sliced 1 12-ounce skinless wild salmon fillet, cut into 2-inch pieces Freshly ground pepper 1/4 cup chopped mixed herbs (such as dill, parsley and/or chives) Juice of 1/2 lemon Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate. Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41573,"Spicy Red Pepper Sauce 1/2 cup piquillo peppers 1/4 cup fresh flat-leaf parsley leaves 3 tablespoons mayonnaise 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons hot pepper sauce, or to taste 1 teaspoon Dijon mustard 1 clove garlic, peeled 1/2 teaspoon kosher salt Instructions: Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.
","[Rioja, Tempranillo, Garnacha, Barbera]" 41574,"Old-Fashioned Macaroons 1 1/2 cup almond paste 2 cups sugar, plus extra for sprinkling 4 to 5 large egg whites 1/4 cup water Instructions: Preheat the oven to 375 degrees F. Place the almond paste and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until the almond paste is softened and the sugar well-incorporated, about 5 minutes. Add the egg whites a little bit at a time, incorporating fully after each addition. Egg whites are difficult to pour in small amounts, so hold a rubber spatula against the rim of the bowl, and use it to \cut\ the egg whites as they are poured. If you add the egg whites all at once, the mixture will be lumpy, because the difference in consistency between the egg whites and the almond paste mixture is too great. Using a rubber spatula, scrape down the sides of the bowl as needed. You may or may not need all of the egg whites depending on the moistness and age of the almond paste. Stop mixing when the mixture reaches a consistency soft enough to pipe (similar to toothpaste). Place the batter in a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto a parchment-lined sheet pan. It will be easier if you hold the pastry bag at a slight angle and allow the tip to touch the parchment as you start to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. Space the macaroons about 1-inch apart to allow for spreading and pipe carefully. The macaroons will look nicest when sandwiched together if they are all the same size. Immediately before placing them in the oven, liberally sprinkle granulated sugar over the macaroons. This will give them a nice crust that will keep the inside moist and chewy. Bake until golden brown, 8 to 10 minutes. The top of each macaroon should be very finely cracked, a characteristic for which they are known. If over-baked, the macaroons will be dry and crunchy. Remove the sheet pan from the oven and immediately pour the water onto the sheet pan under the parchment paper. Be careful! If you get any water on the macaroons, they will be soggy. You will need to tilt the baking sheet to spread the water evenly. Let it sit for 2 minutes. The water will loosen the macaroons from the paper. Remove the macaroons from the paper two at a time and stick them together, matching the flat sides. Do not put them back on the hot, wet baking sheet or they will become soggy. The macaroons can be stored in an airtight container at room temperature for up to three days or well wrapped in the freezer for up to one week. Unwrap them before bringing back to room temperature, or the condensation will make them soggy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41575,"Banana Fritters with Spiced Glaze 3 eggs, beaten 3/4 cup milk 1/4 cup brown sugar 3 cups baking mix 3 ripe bananas, diced 2 cups canola oil, for frying 1 1/2 cups powdered sugar 1 1/2 teaspoons pumpkin pie spice Instructions: For the fritters: In a large bowl, whisk the eggs with the milk and sugar until blended. Stir in the baking mix and bananas until just combined. Heat the canola oil in a large, heavy-bottomed skillet over medium heat. Using a small ice cream scoop, drop the batter into the skillet. Fry in batches until golden brown and cooked through the center, 2 to 3 minutes per side. Remove from the oil and allow to drain on a wire cooling rack set over a baking sheet. For the glaze: Whisk together the powdered sugar, 1/4 cup water and pumpkin pie spice. While the fritters are still warm, pour the glaze over top. Allow the glaze to set up slightly before serving. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 41576,"Japanese Rice with Black Olives and Orange Zest 2 cups short-grain Japanese rice 1/3 cup kalamata or other good-quality black olives 1 tablespoon extra-virgin olive oil 1 orange, zested 1 teaspoon salt Freshly ground black pepper Instructions: Lightly rinse the rice. Put the rice in a small pot with 2 cups of water and let it soak for 30 minutes. Pit the black olives and cut into small pieces. Stir the rice well and place over high heat. Let it come to a boil, then stir well again and turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid and let simmer for 11 minutes. Remove from the heat and let sit, still covered, for 5 minutes more. Transfer the rice to a bowl, stir well and let cool for 10 minutes. Stir in the chopped olives, olive oil, and orange zest. Season with salt and pepper to taste. Press the rice in a rice mold or shape by hand, and serve. Japanese rice is very sticky. To keep the rice from sticking to the rice mold, keep both pieces of the mold in water. Fill the mold 2/3 full with rice and press down with the top part firmly enough for the rice to stick together, but not so firmly that the rice gets mashed. Release the rice from the mold and put on a plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41577,"Chocolate Sponge Puddings Vegetable cooking spray 1/3 cup plus 1 tablespoon sugar 2 eggs, separated 1/4 cup unsweetened cocoa 2 tablespoons flour 1/4 teaspoon salt 1 teaspoon vanilla extract 1/4 cup whole milk 2 tablespoons sour cream 1 teaspoon brown sugar Orange zest, for garnish, optional Special Equipment: 4 (4 to 6-ounce) ramekins Instructions: Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray. Distribute 1 tablespoon sugar among the 4 ramekins to coat. In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures. In a small, clean bowl with clean beaters, whip the egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated. Be careful to not mix the air out of the egg whites. Divide among the ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes. Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest. Serve warm. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 41578,"Spaghetti Squash with Parmesan Cheese 1 medium spaghetti squash 1/2 cup grated Parmesan cheese 1/2 stick butter Salt and pepper Instructions: Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 41579,"Cheesy Sausage Snacks Oil, for greasing the baking sheets 3 cups biscuit mix, such as Bisquick
1 pound spicy sausage (uncooked) 1 tablespoon chopped fresh rosemary
8 ounces aged white Cheddar, grated
8 ounces sharp yellow Cheddar, grated
1 tablespoon hot sauce, such as Tabasco (or to taste)
Instructions: Preheat the oven to 400 degrees F. Grease 2 baking or cookie sheets and set aside. Combine the biscuit mix, sausage and rosemary in a large bowl. Mix with your hands, then work in the white and yellow Cheddars and hot sauce. Form into balls the size of walnuts and place on the prepared baking sheets. Bake until cooked through, about 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41580,"Danish Meatball Burgers with Pickled Red Cabbage 1/2 cup white vinegar 1/2 cup sugar Kosher salt 1/2 small red cabbage, thinly sliced 1 tablespoon red currant jam 1/2 cup mayonnaise 1 tablespoon whole-grain mustard 1 tablespoon dill pickle relish 1 tablespoon capers 1 teaspoon curry powder 1 teaspoon ground turmeric 1 small onion, minced 2 pounds lean ground beef sirloin 1/2 cup half-and-half 1/4 cup breadcrumbs 1/2 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 6 slices havarti cheese 6 rye buns, split Instructions: Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan. Add the cabbage and bring to a boil. Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes. Remove from the heat; stir in the jam. Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion). Refrigerate until ready to use. Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands. Form the mixture into six 3/4-inch-thick patties. Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet; cook until browned, 4 minutes. Flip and cook until cooked through, about 5 more minutes. Top each burger with a slice of cheese; cover and cook until melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese. Spread the remoulade on the top buns. Sandwich with the burgers and pickled cabbage. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 41581,"Barley and Shiitake Mushroom Risotto 6 cups vegetable stock 1/2 onion 2 carrots, halved 2 celery sticks, large chop
2 tablespoons extra-virgin olive oil 1 cup pearled barley
2 tablespoons minced shallots
2 cloves garlic, minced
1/2 Vidalia onion, cut into 1/4-inch dice
1 teaspoon kosher salt
1 pound shiitake mushrooms, stemmed, thinly sliced 3 sprigs fresh thyme, leaves stripped 2 tablespoons unsalted butter, cubed
3/4 cup grated Parmesan 1/2 teaspoon fresh ground black pepper
2 tablespoon finely chopped flat-leaf parsley Instructions: For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto. For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41582,"Warm Mediterranean Olives 1/3 cup olive oil 1 large shallot, sliced 3 cloves garlic, sliced 3 tablespoons light brown sugar 2 tablespoons red wine vinegar 1 cinnamon stick 1 strip orange peel (use a vegetable peeler) 2 cups mixed brined olives, drained Kosher salt and freshly ground pepper Instructions: Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper. ","[Ros, Vermentino, Garnacha, Aglianico]" 41583,"Classic Meatloaf 1/2 cup fresh bread crumbs (about 2 slices) 1/4 cup milk 2 tablespoons olive oil 1/2 cup onions, finely diced 1 garlic clove, minced 1 pound ground beef chuck 1/2 pound ground pork butt or sweet sausage meat 1 large egg, lightly beaten 1/3 cup grated Romano or Parmesan or sharp cheddar cheese 1/4 teaspoon fennel seeds 1/4 teaspoon dried oregano 1/4 cup chopped parsley Salt and freshly ground black pepper Instructions: Soak the bread crumbs in milk. Preheat the oven to 450 degrees. Lightly grease a loaf pan. Heat the olive oil. When hot add the onions and saute for about 8 minutes or until golden and beginning to brown. Add the garlic and saute for a few seconds. Remove the skillet from the heat and transfer the contents to a mixing bowl. Add the soaked bread crumbs, ground chuck and ground pork butt and mix with 1 egg. Add grated cheese, fennel, oregano, and parsley. Season to taste with salt and pepper. (Saute some of the mixture before tasting and adjusting for seasoning.) Transfer the mix to a loaf pan and bake at high heat for 15 minutes. Lower the heat to 350 degrees and bake for 1 hour or until the internal temperature reaches 165 degrees. Let rest 15 minutes before cutting. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 41584,"Birthday Pancakes 1 cup heavy cream 1/2 cup pure maple syrup 4 ounces cream cheese, cut into chunks 1 tablespoon pure vanilla extract Pinch kosher salt 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon fine salt 1 cup milk 4 tablespoons unsalted butter, melted, plus 2 to 3 tablespoons for cooking the pancakes 2 large eggs 1 tablespoon pure vanilla extract 1/2 cup confetti sprinkles, plus more for sprinkling Sweetened whipped cream, for serving Instructions: For the topping: Heat the heavy cream, maple syrup, cream cheese, vanilla and kosher salt in a small saucepan over medium-low heat, whisking frequently to break up and smooth out the cream cheese, until the mixture just begins to bubble, 8 to 10 minutes. Remove the saucepan from the heat, cover and keep warm. For the pancakes: Preheat the oven to 250 degrees F. Whisk the flour, sugar, baking powder and fine salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture and sprinkles to the flour mixture, and fold until just incorporated (it's okay if there are some lumps). Heat a large nonstick skillet or griddle over medium-low heat, add about 1/2 tablespoon butter and let melt. Pour 1/4-cupfuls of batter onto the hot skillet, and cook until the pancakes are lightly golden on the bottom and bubbly on the top, 4 to 5 minutes. Flip the pancakes, and cook until lightly golden on the bottom, 2 to 3 minutes more. Transfer the pancakes to serving plates, stacking them on top of each other if desired, and keep warm in the oven. Repeat with the remaining batter. Pour the topping over the stacks, and top with a dollop of whipped cream and sprinkles. Add a birthday candle if you like, and serve the remaining topping on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41585,"The Manhattan 2 ounces rye or bourbon 1/2-ounce sweet vermouth or Cinzano 2 dashes bitters Maraschino cherry, for garnish (optional) Instructions: Combine first three ingredients in a shaker with ice and gently swirl or stir
before straining into a chilled martini glass.
Serving suggestion: Garnish with a cherry and add rocks if you like. ","[Rye, Bourbon, Campari]" 41586,"Shrimp and Deviled-Egg Salad Rolls Kosher salt 1 pound large shell-on shrimp, deveined 6 large eggs 2 ounces slab bacon or 2 strips thick-cut bacon, finely diced 1/4 cup plus 2 tablespoons mayonnaise 1 tablespoon hot sauce 2 teaspoons dijon mustard Freshly ground pepper 4 butter lettuce leaves, halved 2 vine-ripened tomatoes, cut into 8 slices 4 top-loading hot-dog buns, halved crosswise 2 scallions, finely sliced Instructions: Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle. Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes. Meanwhile, peel and chop the shrimp and put them in a large bowl. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes. Drain on paper towels. When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute. Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.) To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each. Garnish with the bacon and scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41587,"Pork and Cider Stew 2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes Salt and pepper
Flour, for dredging
3 to 4 tablespoons vegetable or olive oil
2 tablespoons butter
3 to 4 ribs of celery, chopped, chopped into bite-size pieces
2 carrots, peeled and chopped into bite-size pieces
1 large or 2 medium onions, chopped into bite-size pieces
1 large fresh bay leaf
Fresh herb bundle, thyme, sage and parsley sprigs tied with kitchen twine
1 1/2 teaspoons caraway seeds 1 1/2 cups cloudy cider
2 tablespoons cider vinegar 1 cup chicken stock
3 medium russet potatoes, peeled and cut into bite-size chunks 2 to 3 crisp apples, chopped
Celery tops, chopped for garnish
Instructions: Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F. Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes. Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve. ","[Chardonnay, Pinot Grigio, Riesling, GSM]" 41588,"Mystery of the Orient 3 pounds bittersweet chocolate, tempered 16 ounces white chocolate, tempered Cocoa butter Powdered food coloring, as desired Vegetable oil, for glazing Modeling chocolate Cornstarch, for rolling Instructions: Make the base: Use flexible aluminum strips or large cake ring to form a base. The base I made was 10-inches in diameter. Place the ring on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make a support pole: Roll a piece of acetate into a tube that is 14 inches long and 2 1/2 inches in diameter and tape it closed. Set the tube on end and fill with dark chocolate. When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Let set. When the chocolate has set, repeat this step a few more times. You want the tube to be quite sturdy, as the rest of the centerpiece will depend on it. Allow the chocolate tube to set until hard. Remove the acetate. Use a hot knife to trim the base of the tube so it is flat. Then use the knife to scar the bottom. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it. Make the disks: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Set a 6-inch cake circle on top of the chocolate and trace around it with a sharp paring knife. When the chocolate is set, peel off the acetate and set the disk aside. Repeat 2 more times to make an 8-inch circle and a 10-inch circle. To paint the 6-inch chocolate disk, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to paint the Japanese characters on the disk. Set aside. Use the same method to paint the 8-inch disk red. When the paint has dried, you can glaze it with any kind of vegetable oil. Make the face piece. Roll out the modeling chocolate to a 20-inch diameter circle. Use cornstarch to keep the modeling chocolate from sticking to the rolling pin or the work surface. Place the face mold on a flat surface in front of you. Carefully gather the modeling chocolate and place it over the face mold pressing it into the mold. Gather the sides to give the rest of the piece more character. The finished size should be 14 inches across and 16 inches from top to bottom. You can place the flexible modeling chocolate in the refrigerator. It will keep its shape better when it is cold. Use tempered dark chocolate to adhere the face piece to the 10-inch in circle. This will give the piece extra support so it can be glued to the support pole. Adhere this piece to the pole using more tempered chocolate. Make the fan: The fan has 9 spokes. Use an offset spatula to spread a 1/8-inch-thick layer of tempered dark chocolate over a sheet of acetate. Let the chocolate set slightly. Use a straight edge to cut 9 strips of dark chocolate that are each 8 inches long and 3/8-inch wide. When the chocolate is set, peel off the acetate. Arrange the fan pieces so they spread evenly across an 8-inch wide space. You may need to adjust this measurement to fit the bottom of the fan you make. Glue the spokes together toward 1 end. If necessary, use a hot knife to trim the ends of the chocolate. Use modeling chocolate to make the face of the fan. Roll out the modeling chocolate so it is about 30 inches wide. Use a sharp paring knife to trace around the fan to get the shape. Carefully gather the modeling chocolate and place it over the fan using the fan to create the folds. My finished fan was about 24 inches across the top and 9 inches across the bottom. Use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Cut a curved piece of chocolate that is about 2 inches wide. This will serve as extra support for the fan. Paint the back of the fan with white chocolate. Use more tempered chocolate to glue the support piece to the back of the fan. Use more tempered chocolate to glue the spokes to the bottom of the fan. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired. If you use a paintbrush, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Apply color where you are inspired to do so. Use tempered chocolate to adhere the spokes to the back of the fan. Use more tempered chocolate to adhere the fan to the support. Adhere the painted disks to the support. Sources: Modeling chocolate: Beryls Cake Decorating Mask: Novelty store Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB in France 011 33 0388 587333 ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41589,"Perfect Beef Burgers 1 1/2 pounds 80% lean ground beef chuck Kosher salt and freshly ground pepper 8 thin slices cheddar cheese (optional) 4 soft sesame buns, split Bibb lettuce and sliced tomato, for topping Instructions: Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled. Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt. Serve the patties on the buns; top with lettuce and tomato. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41590,"Lemon Chicken Soup 1 large head garlic, cut in 1/2 horizontally through cloves 6 cups low-sodium chicken stock 1/2 cup fresh lemon juice, plus thin slices for garnishing 2 tablespoons chopped fresh tarragon leaves, plus more for garnishing Sea salt and freshly cracked black pepper 2 boneless skinless chicken breasts, preferably organic, cut into bite-size pieces Instructions: Preheat the oven to 400 degrees F.
Put the garlic halves, cut side down, on a sheet of aluminum foil on a rimmed baking sheet. Add 2 tablespoons chicken stock and wrap the foil around the garlic, keeping the cut sides flat on the sheet tray. Roast until the garlic is very soft, about 30 minutes. Remove the garlic from the oven and let stand until cool enough to handle.
Squeeze the soft garlic from the head with your fingers into a large saucepan. Whisk in 1 cup of the stock to loosen the garlic paste and put the pot over medium-high heat. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to a simmer and add the chicken. Cover and cook until the chicken is just cooked through, about 9 to 12 minutes.
Ladle the soup into bowls and garnish with thin slices of lemon and a sprinkle of fresh tarragon leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41591,"Spicy Shrimp and Avocado Salad with Grapefruit Dressing 2 cups water 1/4 cup chopped fresh ginger, with peel 3 tablespoons kosher salt 2 tablespoons dark brown sugar 2 cloves garlic, peeled and smashed 1 tablespoon pickling spice 1 1/2 pounds medium shrimp, peeled and deveined 2 medium grapefruit 8 thin slices fresh ginger 1/4 cup extra-virgin olive oil, plus additional for brushing 1 tablespoon white wine vinegar 1 1/2 teaspoons soy sauce 1 teaspoon honey 1/2 teaspoon salt, plus additional for seasoning Freshly ground black pepper 2 heads Bibb or Boston lettuce, trimmed, leaves torn into pieces 12 large fresh basil leaves, torn 1 small serrano cl, minced (leave the seeds in for more heat) 2 Hass avocados, halved, pitted, peeled, and sliced Instructions: For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
Prepare an outdoor grill with a medium fire.
Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 41592,"Smoked Beef Ribs 1 4-pound rack beef ribs (about 8 ribs) 6 to 8 dried guajillo chiles 1/4 cup minced fresh rosemary 1/4 cup minced garlic Kosher salt 1/4 cup peanut oil Instructions: Prep the ribs: Put the ribs meaty-side down on a cutting board. Starting at one end, slide a chef's knife under the membrane that covers the back of the rack and make a cut in the membrane. Loosen the membrane with the knife, then grab it and pull it off. (The ribs will still be covered by a thin membrane-leave this; it holds the ribs together.) Make the rub: Slit each cl open lengthwise. Shake out the seeds and remove the stems and inner membranes. Tear the chiles into small pieces and grind in a spice or coffee grinder until powdery. Combine the rosemary, garlic and 1/4 cup each ground chiles and salt in a bowl. Mix in the peanut oil. Marinate the ribs: Rub the back of the rib rack with about one-quarter of the spice mixture. Rub the rest on the meaty side. Refrigerate at least 3 hours or preferably overnight. Prepare the grill: Stuff newspaper in the bottom of a chimney starter. Put it on the grill grate and fill with equal parts mesquite charcoal briquettes and mesquite wood chunks. Light the newspaper through the holes in the chimney. The charcoal and wood chunks will ignite. Allow the flames to die down and the coals to ash over. Remove the grill grate and dump the coals out of the chimney into the bottom of the grill, banking them to one side to create an indirect heat zone on the other side. Replace the grate. Smoke the ribs: Lay the ribs, meaty side up, on a sheet of heavy-duty foil over the cooler side of the grill (indirect heat). If there's space between your grill grates, use an extra-long piece of foil and let it hang down to the bottom of the grill, alongside the coals (as shown); this will help direct the smoke up toward the meat. Cover the grill and smoke until tender, 1 hour, 30 minutes to 2 hours, 30 minutes, turning every 20 minutes. You'll need to feed the fire about every 45 minutes: Lift the grate and add about a half chimney's worth of unlit briquettes and wood chunks to the hot coals. Carve the ribs: Transfer the rib rack to a cutting board. Slice into individual ribs and serve immediately. Photograph by Jody Horton ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41593,"Salmon Cakes Salad 2 (14-ounce) cans salmon with bones, drained 2 egg whites, beaten 1/3 cup Italian bread crumbs 1 tablespoon all-purpose seasoning (recommended: Old Bay) A few drops hot sauce (recommended: Tabasco) 2 tablespoons chopped flat-leaf parsley 3 to 4 tablespoons chopped roasted red pepper - 1/2 pepper from a jar, drained, then chopped Salt and pepper 1 tablespoon vegetable oil, 1 turn of the pan 1 head frissee lettuce, coarsely chopped 1 endive, sliced 1 romaine heart, chopped 2 cups baby spinach leaves, from bulk bins of market, just over 1/4 pound 1 navel orange, peeled and chopped 1/2 small red onion, thinly sliced
1 tablespoon orange zest 3 tablespoons red wine vinegar 1/4 to 1/3 cup extra-virgin olive oil, eyeball it Salt and pepper Rosemary and Ham Scones, recipe follows 1 box biscuit mix (recommended: Jiffy) 3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
A couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar
Instructions: Heat a medium skillet over medium high heat.
Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick.
Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through. Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad. Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice. Preheat oven to 375 degrees F. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 41594,"Pineapple Polenta Squares with Shrimp 2 cups low-sodium chicken broth or water 1/2 cup polenta Kosher salt and freshly ground pepper 2 tablespoons chopped fresh sage 1/2 cup finely chopped fresh pineapple Vegetable oil, for brushing 1/2 cup chopped fresh pineapple 12 large shrimp, peeled and deveined 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper 6 thin slices prosciutto, halved lengthwise 1 stick unsalted butter, cut into pieces 1/4 cup finely chopped fresh pineapple Chopped fresh parsley, for garnish Instructions: Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat. Gradually whisk in the polenta and cook, whisking, until thick and creamy. Season with salt and pepper and stir in the sage and pineapple. Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly. Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour. Prepare the shrimp: Puree the pineapple in a blender until smooth. Place 1/4 cup of the puree in a bowl (reserve the rest for another use) with the shrimp, olive oil, garlic, red pepper flakes, and salt and pepper to taste. Toss, then cover and marinate at room temperature, about 20 minutes. Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece. Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear. Remove from the heat and stir in the pineapple. Preheat a grill or grill pan to medium and brush with vegetable oil. Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side. Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side. Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 41595,"Pasta and Tomato \Cruda\ with Basil 1 1/2 pounds ripe fresh tomato, peeled and seeded 1/3 cup extra virgin olive oil 1/2 teaspoon red pepper flakes 1/4 cup julienne basil leaves 1/2 teaspoon sea salt and freshly ground black pepper to taste 8 quarts water 2 tablespoons coarse salt 1 pound thin spaghetti or other dry pasta Optional: 1/2 cup grated dry ricotta salata cheese Instructions: Choose very ripe tomatoes. Peel the tomatoes by submerging in boiling water for 30 seconds after scoring the end with a knife and removing the core. Refresh the tomatoes in ice water, remove the skin, cut the tomatoes in half and squeeze out the seeds. Cut them into 1/2 inch dice and set aside. Prepare the remaining ingredients and set aside to have ready for the final assembly of the dish. Bring the water to a boil in a large pot. Add the salt and reboil before adding the pasta. Cook according to the package directions, about 10 minutes or until al dente. Immediately drain the pasta and place into a large serving bowl. Add the oil to the cooked pasta and toss well. Now add the ingredients in quick succession: tomatoes, red pepper, basil, salt and pepper. Toss everything together and incorporate well. Top with optional ricotta salata cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 41596,"Blueberry Pie 1 stick cold unsalted butter, cut into pieces, plus more for the pie plate 3 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1 teaspoon kosher salt 1/2 cup cold shortening, cubed 6 cups blueberries 1 cup sugar 1 cup blueberry jam 3 tablespoons all-purpose flour, sifted Grated zest and juice of 1 lemon Pinch of kosher salt 2 tablespoons unsalted butter, diced 1/2 cup sugar Juice of 1 orange (about 1/4 cup) Instructions: Generously coat a 9-inch pie plate with butter. Lightly dust a clean surface with flour. Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and shortening and pulse until the mixture looks like coarse meal. Gradually add 1/2 to 2/3 cup ice water, pulsing until the dough just comes together; scrape down the sides of the food processor as needed. Put the dough on the floured surface and roll it into a ball. Cut the dough in half; roll out 1 piece into a 13-inch round, about 1/8 inch thick. Gently roll up the dough onto the floured rolling pin and unroll into the pie plate. Press the dough into the bottom and sides of the pan; refrigerate until ready to use. Roll out the second half of the dough into a 13-inch round, about 1/8 inch thick. Lay it on a parchment paper-lined baking sheet and refrigerate. Make the filling: Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, flour, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely. Preheat the oven to 425 degrees F. Spoon the filling into the crust-lined pie pan. Dot with the butter. Roll up the chilled dough on the floured rolling pin and unroll it over the blueberry filling. Trim the overlapping edge to about a 1 1/2-inch overhang. Tuck the edge of the top crust under the edge of the bottom crust. Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust. Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes. Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes. Remove the pie from the oven and allow it to cool overnight before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41597,"Minestrone with Crisp Parmesan Crumbs 1 pound borlotti beans 3 tablespoons extra-virgin olive oil, plus 1/2 cup divided, plus more for garnish 1/2 pound pancetta, finely chopped 2 medium onion, finely chopped 4 stalks celery, finely chopped 4 carrots, finely chopped 4 parsnips, finely chopped 3 tablespoons chopped fresh thyme leaves 3 tablespoons chopped fresh rosemary leaves 6 fresh sage leaves, chopped 2 bay leaves 2 (28-ounce) cans whole, peeled tomatoes, drained and hand crushed 6 quarts chicken stock 3 cups fresh white bread crumbs 1 cup grated Parmesan Kosher salt and freshly ground black pepper Instructions: Soak the beans: Put the beans in a large pot and cover them with water by 2 inches. Bring to a boil and cook the beans for 2 minutes. Remove from heat, cover, and let sit for 1 hour. (Or cover the beans with cold water and let them soak overnight.) Start the soup: In a large soup pot over medium-high heat, add 3 tablespoons olive oil. When the oil is hot add the pancetta, onion, celery, carrots, and parsnips and cook until the vegetables are soft, about 5 minutes. Add 2 tablespoons thyme, 2 tablespoons rosemary, the sage, and bay leaves. Drain the beans and add them to the pot along with the tomatoes and 1/4 cup olive oil. Pour in the chicken stock and bring to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, adding water if you need more liquid. The soup should be thick: to thicken the soup, break up some of the beans with the back of a spoon. Remove the bay leaves and discard before serving. Toast the bread crumbs: Heat the oven to 350 degrees F. Mix the bread crumbs, remaining thyme and rosemary, and cheese on a baking sheet. Season with salt and pepper and drizzle over about 1/4 cup olive oil; combine well. Bake until the crumbs are golden brown and crisp, 20 to 25 minutes. To serve, ladle the soup into small glasses, cups or mugs. Drizzle on a little olive oil, top with the crispy crumbs, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41598,"Leeks with Dijon Vinaigrette 6 medium leeks, dark green tops trimmed 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon water 3/4 teaspoon kosher salt, plus additional for salting water 1/2 cup extra-virgin olive oil Freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley 1 to 2 teaspoons chopped fresh tarragon leaves, optional Instructions: Game Plan: Make the vinaigrette while the leeks cook. Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter. Meanwhile, whisk the vinegar, mustard, water, and the 3/4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41599,"Sauteed Chicken Breast with Whole Grain Mustard and Sage 4 boneless chicken breast halves, with skin (about 1 1/4 pounds) Kosher salt and freshly ground black pepper Flour, for dredging 2 tablespoons olive oil 1 to 4 tablespoons unsalted butter optional 1/2 cup white wine or dry white vermouth 1 1/2 cups white or brown chicken broth, homemade or low-sodium canned 8 medium whole fresh sage leaves, plus more for garnish 1 1/2 tablespoons whole grain mustard Instructions: Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce. Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve. Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41600,"Slow-Cooker Choucroute 1 large onion, peeled, root end left intact, and quartered 4 whole cloves 8 ounces thick-sliced smoked or pepper bacon, cut into 1-inch pieces 2 pounds sauerkraut, rinsed and drained 1 garlic head, halved 4 sprigs fresh thyme 4 sprigs fresh parsley 2 bay leaves 2 (1-inch thick) smoked pork chops (about 10 ounces each) 1 pound kielbasa, cut diagonally into 2-inch pieces 2 Fuji or other baking apples, cored and cut into large chunks 1 pound small red-skinned potatoes, scrubbed 1 1/2 cups dry white wine 1/4 cup gin Pumpernickel rye bread, mustards, horseradish, and cornichons, for serving Instructions: Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours. Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 41601,"Healthy Zucchini Bread Nonstick cooking spray, for coating loaf pan 1/3 cup walnuts 1 large zucchini 1 1/2 cups whole wheat pastry flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup sugar 1/3 cup vegetable oil 3 tablespoons no-sugar-added apple butter 1 1/4 teaspoons pure vanilla extract 2 large eggs Instructions: Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41602,"Pimento Cheese Queso with Toppings Bar 2 tablespoons unsalted butter 1/2 large red onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons kosher salt
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoon Louisiana hot sauce
8 ounces cream cheese, cubed
1 cup sour cream
3 cups Pimento Cheese Spread, recipe follows 2 tablespoons red wine vinegar
1 jar roasted bell peppers, red and yellow 1 jar brined cherry peppers or Sweety Pepps 1 can sliced green olives
5 green onions, chopped
1 cup roasted, salted pumpkin seeds
Two 7-ounce jars sliced pimentos, drained Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise Instructions: Melt the butter in a large saute pan over medium-high heat. Add the red onions, garlic and salt and cook until translucent. Add the mustard powder, cayenne and hot sauce and mix well. Reduce the heat to medium and add the cream cheese. Cook, mixing occasionally, until melted. Add the sour cream, Pimento Cheese Spread and red wine vinegar and mix until everything is heated through. Transfer to a warmer for serving. Arrange the toppings in small bowls so you can top you dip as you like. Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimentos and cheese, beating until smooth. Beat in the mayonnaise. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 41603,"Korean-Inspired Corn Dogs with Boom Boom Sauce Canola oil, for deep-frying 6 all-beef hot dogs (each about 5 inches long) 1/3 cup milk 2 tablespoons packed light brown sugar 1 large egg 1/2 cup all-purpose flour 1/2 cup sweet rice flour (glutinous rice flour) 1 teaspoon baking powder Pinch kosher salt 2 cups panko breadcrumbs 12 ounces frozen crinkle-cut sweet potato fries, diced (about 3 cups), optional 2 tablespoons granulated sugar, optional, for sprinkling Boom Boom Sauce, recipe follows, for serving Ketchup or yellow mustard, optional, for serving 1 cup mayonnaise 1/2 cup sweet chili sauce 1/4 cup sriracha 1 teaspoon garlic salt Instructions: Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F. While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes. Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes. To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch. Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch. When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm. Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41604,"Roast Chicken Breast with Zibibbo Raisins and Pearl Couscous 4 (12-ounce) chicken breasts Salt and freshly ground black pepper 2 ounces olive oil 1/4 cup fennel bulb, 1/4-inch dice 1 sprig sage 1 lemon, zested 1 tablespoon lemon juice 1 cup white wine 1/2 cup sweet wine, preferably Passito or Moscato de Pantelleria 1/2 cup Zibibbo raisins, if available 1 cup Brown Chicken Stock, recipe follows 1/4 cup heavy cream 2 ounces butter 1 cup sweet seedless grapes, halved 8 crisp fried sage leaves 2 tablespoons olive oil 1/4 cup chopped onions 1 cup pearl couscous 1 teaspoon salt 2 cups chicken stock, hot 1 tablespoon butter 1 tablespoon minced parsley leaves 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped 1 medium onion, peeled, trimmed, and thinly sliced Instructions: Preheat oven to 350 degrees F. To prepare the chicken: Season the chicken with salt and pepper. In a saute pan, heat olive oil and sear skin side down until golden in color, about 3 minutes. Turn and saute another 3 minutes. Transfer pan to oven and roast for 15 to 20 minutes or until done. Remove the chicken from the pan and keep warm. Remove fat from pan. Add fennel, sage sprig, lemon zest, lemon juice, and raisins and deglaze with 1 cup of white wine and 1/2 cup sweet wine. Over high heat, reduce by half. Add brown chicken stock and cream. Reduce until slightly thickened. Remove sage and finish sauce with butter and grapes. To prepare the couscous: In a saucepan, heat olive oil. Add onions and cook for 1 minute, until glossy (do not brown). Add pearl couscous and stir until well coated with oil. Season with salt and add 1 cup of chicken stock. Stir occasionally until 2/3 of the liquid is absorbed. Add the remaining cup of stock, and continue to cook until al dente. Taste and adjust seasoning with salt, stir in butter, and finish with parsley. Set aside and keep warm. To serve: Place a few tablespoons of couscous in the center of a plate. Slice each chicken breast diagonally into 2 pieces. Arrange on top of couscous. Nap with sauce and sprinkle with sage leaves. Serve immediately. Preheat the oven to 400 degrees F. Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste. Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits stuck to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours. Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool. Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used in a recipe. Yield: about 2 cups Recipe courtesy Wolfgang Puck, \Pizza, Pasta & More!,\ Random House, 2000 . ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 41605,"Shrimp Stock 2 1/2 pounds shrimp shells 2 1/2 quarts plus 1 cup cold water 1 cup coarsely chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1 tablespoon garlic, roughly chopped 1/2 cup mushroom trimmings Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems Instructions: Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour. When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41606,"Kamikaze 1.25 oz. Smirnoff No.21 Vodka 0.25 oz. triple sec 0.25 oz. lime juice Instructions: Add lime juice, triple sec and Smirnoff No.21 Vodka. Shake and strain into a shot glass.; ","[Vodka, Lime Juice]" 41607,"Capellini in Parsley Mushroom Broth 1-ounce dried Porcini mushrooms 1/2 cup water 4 fresh sage leaves, cut into chiffonade 1/2 teaspoon dried thyme 1 cup chicken broth, preferably homemade 2 tablespoons olive oil 1 cup Italian parsley leaves (packed) 12 ounces dry capellini Salt and freshly ground pepper Instructions: Bring porcini and water to a boil. Cover and let stand 20 minutes or until porcini are tender. Drain through a cheesecloth lined sieve, reserving liquid. Rinse any grit off porcini and mince. Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan. Bring water to a boil and cook capellini for 3 to 4 minutes. While capellini is cooking, bring mushroom broth to a boil. Add parsley, salt and pepper and immediately remove from heat. Drain capellini and portion out; ladle broth over the top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 41608,"Cheesy Buffalo Chicken Dip 2 cups shredded cooked chicken (from about 1/2 rotisserie chicken) 1 1/2 cups cottage cheese 1/2 cup Buffalo-style hot sauce 6 ounces grated pepper jack (about 3 cups) 6 ounces grated mild Cheddar (about 3 cups) 1/4 cup crumbled blue cheese Rainbow baby carrots, celery sticks and assorted crackers and chips, for serving Instructions: Preheat the oven to 350 degrees F. Combine the chicken, cottage cheese, hot sauce, pepper jack and Cheddar in a large bowl and mix well. Transfer to an 8-inch square baking dish, spreading it into an even layer. Sprinkle all over with the blue cheese and bake until hot and bubbly, about 35 minutes. Serve warm with baby carrots, celery sticks, crackers and chips. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 41609,"Jamaican Jerked Chicken with Barbecue Sauce 2 1/2 pounds chicken thighs, about 8 thighs 2 cups plus 1 teaspoon distilled white vinegar 2 cups finely chopped green onions (about 2 bunches) 2 jalapenos, seeded and minced 2 tablespoons soy sauce 2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet) 4 tablespoons fresh lime juice 5 teaspoons ground allspice 2 bay leaves 6 cloves garlic, minced 1 tablespoon salt 2 teaspoons sugar 1 1/2 teaspoons dried thyme, crumbled 1 teaspoon ground cinnamon 2 tablespoons vegetable oil Jamaican Barbecue Sauce, recipe follows 1 1/4 cups ketchup 1/3 cup soy sauce 2 tablespoons Pickapepper sauce 2 tablespoons marinade (reserved from above) 3 green onions, minced 3 cloves garlic, minced 3 tablespoons minced fresh ginger 1/3 cup dark brown sugar 1/3 cup distilled white vinegar Instructions: Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain. Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding. For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce. Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight. Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes. Place the browned chicken thighs in the prepared baking dish. Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels. Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish. Bake for 35 to 40 minutes or until chicken is cooked through. Serve with Jamaican Barbecue Sauce. In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar. Bring the sauce to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly. Remove the sauce from the heat and cool to room temperature. Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed. Serve at room temperature with the Jamaican Jerked Chicken. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 41610,"Nathan's Chunky Chicken Quesadilla 4 large whole-wheat tortillas 2 cups shredded Cheddar 1 Granny Smith apple, diced 1 red onion, diced 2 1/4 cups cooked and sliced chicken or veggie chicken 3/4 cup Peanut Sauce, recipe follows Sour cream, for garnish 1 cup peanut butter 3/4 cup hot water 1/8 cup molasses 1 teaspoon soy sauce 1/4 teaspoon cayenne pepper 1/4 teaspoon sugar 1/8 teaspoon salt 1 tablespoon lemon juice Instructions: Preheat grill or grill pan. Place tortillas on a cutting board. On half of each tortilla place the cheese, apple, onion, and chicken. Fold the top half of the tortilla over and place on the grill. Grill for 2 to 3 minutes on each side until the cheese has melted and the filling is warm. Cut each quesadilla into 4 triangles. Garnish with Peanut Sauce and sour cream. In a mixing bowl, whisk together all ingredients until smooth. Store leftover peanut sauce in an airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41611,"Pork Tenderloin Katsu 1 pork tenderloin, cleaned, cut into 1/2-inch discs 1 large clove garlic, grated
One 1-inch piece ginger, grated
Shoyu (Japanese-style) soy sauce 1 cup all-purpose flour or rice flour
2 eggs, whisked
1 cup panko breadcrumbs
2 teaspoons five-spice powder
Peanut or vegetable oil, for shallow frying
1/2 cup orange preserves or marmalade
1 tablespoon hoisin
A few chive flowers, chopped
A few chive sprigs, thinly sliced
A few mint leaves, chopped
Instructions: Place the pork in a shallow dish or resealable plastic bag and add the garlic, ginger and a few shakes of shoyu. Swish around and let marinate for a few minutes. Gather three shallow dishes; place flour in one, egg in another, and breadcrumbs and five-spice in the third. Place a medium skillet over medium-high heat and fill with about 1/2 inch of oil. Set a rack set over a baking sheet and set aside. Remove the pork from the marinade and let the excess liquid drip off. Dredge the pork in the flour, patting off the excess; then in the egg, letting the excess run off; and finally give it a nice coating of breadcrumb mixture. Place the breaded pork in the hot oil and cook until golden brown, 1 to 2 minutes per side. Transfer to the prepared rack. While the pork is cooking, place a small saucepot over low heat. Add the orange preserves, hoisin and a shake of shoyu. Let warm. Place the pork on serving plates, dot with some glaze and top with the chive flowers, chives and mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41612,"Pear Butter 2 cans pear halves, drained 3 tablespoons pear brandy 1/2 (1-pound) box brown sugar 1 orange, zested and juiced Instructions: Simmer pear halves and brandy in a saucepan for 20 minutes over medium heat. In a separate saucepan, combine sugar, zest, and orange juice. Set aside. When pears are soft, transfer to a blender and puree*. Add puree to saucepan and simmer for 1 1/2 hours over low heat, stirring occasionally. Pear butter is ready when all the liquid has evaporated and the consistency is very thick. If canning, follow USDA guidelines for canning. *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, Riesling, Gewrztraminer, Moscato]" 41613,"Buttermilk Cornbread 4 tablespoons corn oil or bacon drippings 3 cups self-rising cornmeal
2 1/2 to 3 cups well-shaken buttermilk Instructions: Preheat the oven to 450 degrees F. Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups. Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 41614,"Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice Spicy paprika Garlic powder Italian seasoning Salt and pepper 1 boneless pork butt (approximately 7 pounds) 50 fluid ounces coconut milk (recommended: Chaokoh) 250 grams yellow curry paste (recommended: Mae Ploy) 5 tablespoons finely chopped ginger 5 tablespoons finely chopped garlic 1 tablespoon Chinese fermented black beans, rinsed and chopped 1/4 cup sesame oil 8 to 10 kaffir lime leaves 1/4 bunch fresh cilantro 1/4 jalapeno pepper 4 cloves garlic 2 cups basmati rice 3 tablespoons butter Salt and pepper 1 jalapeno pepper 1 poblano pepper 1 tablespoon cumin seeds 1 red onion 6 to 8 tomatoes 1/2 bunch fresh cilantro 2 limes, juiced Salt and pepper Corn tortillas, for serving Instructions: For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk. Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours. For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste. For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients. Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 41615,"Pistou Soup 5 tablespoons sunflower oil 1 bunch fresh Vietnamese or Thai basil, chopped 1 stalk lemongrass, roughly chopped 1/2 small red cl, seeds removed 3 tablespoons olive oil 4 cloves garlic, crushed to a paste 2 onions, diced 4 tablespoons tomato puree 3 bay leaves 2 carrots, diced 2 courgettes (zucchini), diced 2 sprigs fresh thyme 8 1/2 cups boiling water 7 ounces/200g green beans, cut into small pieces 3 1/2 ounces/100g dried small pasta, such as orzo 7 ounces/200g fresh or frozen peas One 14-ounce/400g white beans, such as haricots blancs, cannellini, drained and rinsed 1 tablespoon salt Pinch sugar Freshly ground black pepper Instructions: For the pistou: Combine the oil, basil, lemongrass and cl in a mortar and pestle or food processor and crush together. For the soup: Heat the olive oil in a large pot. Add the garlic and onions and cook gently, stirring occasionally, until soft and translucent. Add the tomato puree, bay leaves, carrots, courgettes and thyme and cook until the vegetables are al dente (tender but still a little crunchy), 15 to 20 minutes. Add the boiling water and green beans and return to a boil, and then add the pasta. Cook until the pasta is al dente, 10 minutes. Stir in the peas and white beans. Remove the sprig of thyme and the bay leaves, and then add the salt and sugar and black pepper to taste. Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 41616,"Brown Sugar Bacon 1 pound thick cut bacon 1/4 cup light brown sugar Instructions: Preheat the oven to 375 degrees F. Line a baking pan with parchment paper and lay the bacon out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan. Sprinkle with the brown sugar and place the pan on the top rack of the oven. Bake 35 to 40 minutes or until the bacon is nicely browned and slightly crispy.* Remove from the oven and serve immediately. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 41617,"Chocolate Reindeer Cake Cooking spray, for the pan 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract 12 ounces semisweet chocolate, chopped 1 cup heavy cream 1 tablespoon light corn syrup 1 cup white chocolate chips 7 brown candy-covered chocolates 1 red candy-coated chocolate 16 small candy eyes 16 pieces pretzel twists, broken into antler shapes Instructions: For the cake: Preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, about 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level. For the ganache: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the hot cream over the chocolate and let stand 5 minutes, then stir until completely smooth. Let the ganache sit until it has cooled and thickened to a spreadable consistency, 20 to 30 minutes. Place 1 cake layer on a cardboard cake circle on a wire rack set over a baking sheet to catch any drips. Spread about 1/2 cup of the ganache on top and place the second cake layer cut-side down over the ganache. Dollop half of the remaining ganache on top and spread with a large offset spatula so the ganache covers the top of the cake and slowly runs down the sides. Repeat with the remaining ganache, using the offset spatula to make a smooth, even layer over the surface and around the sides of the cake. Refrigerate until set, 30 minutes to 1 hour. To decorate: Melt the white chocolate chips in a small microwave-safe bowl in the microwave in 15 second intervals on 50 percent power until melted, stirring after each interval. Let sit 5 minutes, then transfer to a pastry bag fitted with a medium plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Pipe a straight line through the center of the cake from top to bottom, then another line through the center from left to right, dividing the cake into quarters. Pipe 2 more lines to divide the cake into eighths. Pipe a circle of white chocolate around the edge of the cake. Pipe a small circle where the points intersect in the center of the cake. Place a candy-coated chocolate near the tip of each point for reindeer noses (one of them will be red). Add 2 reindeer eyes above each nose. Stick 2 pretzel twist pieces above each pair of eyes. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 41618,"Hot and Sour Soup 6 1/2 cups chicken stock 1 heaping tablespoon tom yam hot and sour paste 4 kaffir lime leaves, finely chopped, optional 1 stalk lemongrass, bottom, inner part only, roughly chopped 1 lime, juiced 4 tablespoons fish sauce (nam pla) 2 to 3 small jalapenos or fresh red or green chiles, finely chopped 1 teaspoon sugar 1 1/2 cups plus 2 tablespoons, straw or button mushrooms, halved or quartered 1 pound (2 ounces) peeled, raw shrimp Five 1-inch pieces small scallions, sliced thin 1 bunch cilantro, leaves chopped Instructions: In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41619,"Charlotte Malakoff 6 ounces (1 1/2 sticks) soft unsalted butter 1 cup superfine sugar 1 3/4 cups ground, (or finely chopped) toasted hazelnuts 1/2 cup hazelnut liqueur 2 cups heavy cream 3 (7-inch) rounds sponge cake, each 1/2-inch thick, recipe follows 1/4 cup orange liqueur mixed with 1/4 cup water 1 quart strawberries 1/4 cup coarsely chopped, toasted hazelnuts Flavored cream garnish, optional 1 cup heavy cream 3 tablespoons confectioners' sugar 1 tablespoon orange liqueur 1/2 teaspoon vanilla 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 3/4 cup milk 3 tablespoons unsalted butter 1 tablespoon vanilla extract 1 teaspoon lemon extract 3 large eggs 1 1/4 cups sugar Instructions: Cream together the butter and sugar. Beat in the hazelnuts and then half of the hazelnut liqueur. Whip the cream. Add the remaining half of the hazelnut liqueur to the cream and whip to shaving cream consistency. Fold into the butter/nut mixture. Line the bottom and sides of a 2-quart, cylindrical mold (like a souffle dish) with parchment. Paint (imbibe) the sponge cake layers with the orange liqueur and water. Place a layer of sponge cake on the bottom. Top the sponge layer with a layer of 1/2 of the cream. Plant a ring of strawberries, point down, around the outer edge. Top with another sponge cake layer and repeat with cream and berries. Top with a final layer of sponge cake. Refrigerate for at least 2 hours. Remove from mold and dust sides with coarse hazelnuts. For the optional flavored whipped cream garnish, whisk heavy cream in a bowl until it begins to thicken. Add the confectioners' sugar, orange liqueur, and vanilla and whisk to soft peaks. Place the cream in a piping bag fitted with a star tip. Pipe rosettes on top of the cake and top each rosette with a small strawberry. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat 3 (7-inch) cake pans with non-stick vegetable spray. Line the bottoms with a circle of baking parchment. In a large bowl, sift the flour, baking powder, and salt together. Repeat 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In a mixing bowl beat the eggs and sugar until pale yellow, fluffy and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans. Yield: 12 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41620,"Pumpkin Cream Cheese Coffee Cake Crisco? Original No-Stick Cooking Spray 1 (21 oz.) box Martha White? Cinnamon Streusel Coffee Cake Mix 3/4 cup chopped walnuts 1/4 cup butter, melted 2 large eggs, beaten 1/3 cup water 1 (15 oz.) can pure canned pumpkin 1 (8 oz.) pkg. cream cheese, softened 1/4 cup sour cream 1/3 cup sugar 1 tbsp. Martha White? All-Purpose Flour 1 large egg 1/2 tsp. vanilla extract Instructions: 1.HEAT oven to 350F. Lightly spray 13x9-inch baking pan with no-stick cooking spray. Knead package of streusel to break up chunks. Place 1/3 cup streusel in small bowl. Stir in walnuts. Set aside. 2.STIR together mix and remaining streusel in large bowl. Stir in butter, 2 eggs, water and pumpkin until blended. Spread batter into prepared pan. 3.BEAT cream cheese and sour cream in medium bowl with electric mixer at medium high speed until smooth. Beat in sugar, flour, 1 egg and vanilla until blended. Pour over batter in pan. Swirl topping into batter in a few wide loops with a kitchen knife to form some pockets of cream cheese in filling. Sprinkle with streusel and nuts. 4.BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Serve warm or at room temperature. Store in refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41621,"Cafe Ponte Lobster Salad 1/2 cup white wine 2 1/2 ounces ginger 3 cloves garlic 1 lime, plus 1 lime leaf 1/2 vanilla bean 1 tablespoon olive oil 1 teaspoon salt Dash fresh cilantro Two 1 1/2 to 2-pound lobsters 2 ounces mango, diced 2 ounces red pepper, diced 1/2 teaspoon fresh cilantro, chopped 1 orange, peeled and segmented 2 ounces citrus vinaigrette Salt and freshly ground black pepper 1 avocado, diced 1/2 serrano pepper, diced 1 ounce olive oil Dash salt Juice of 1 lime 8 ounces heavy whipping cream 1 ounce cream of coconut, such as Coco Lopez 2 tablespoons cooked and crispy wontons, for garnish Coconut dust Fresh coconut, optional Lime wedges, for garnish Instructions: For the steamed lobster: Bring 12 cups water to a boil and then reduce to a simmer. Add the wine, ginger, garlic, lime and lime leaf and vanilla. Let infuse for 10 minutes. Coat the lobsters in the olive oil and season with the salt and cilantro. Place in a perforated pan and place over the top of the broth to steam. Steam, covered, until cooked through, 12 to 16 minutes. Chill, and then remove from the shell. For the lobster salad: Combine the lobster meat, mango, red pepper, cilantro, oranges and vinaigrette. Toss together, and then season with salt and black pepper, if needed. Reserve in the refrigerator until ready to serve. For the avocado salad: Mix together the avocado, pepper, olive oil, salt and lime juice. For the coconut foam: Whip the cream with a hand mixer until light and fluffy, then fold in the cream of coconut. Keep chilled until ready to serve. To serve, divide avocado salad between 2 glass bowls. Top with lobster salad, and then add the wontons. Add the coconut foam and garnish with coconut dust. Top with fresh coconut, if using, and lime wedges. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]

" 41622,"Bacon and Hash Brown \Quesadilla\ with Eggs 2 large russet potatoes (2 pounds), scrubbed Kosher salt and freshly ground black pepper 4 tablespoons canola oil, plus more for brushing 2 large Spanish onions, halved and thinly sliced 1 poblano cl, roasted and finely diced 1 tablespoon plus 2 teaspoons ancho cl powder 13 pound thick-cut bacon, diced 12 (6-inch) flour tortillas 2 12 cups grated Monterey Jack cheese 2 tablespoons unsalted butter 4 large eggs Fresh Tomato Salsa, recipe follows 2 tablespoons finely chopped fresh chives 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced 12 red onion, halved and thinly sliced 1 jalapeno, finely diced 2 tablespoons fresh lime juice 2 tablespoons canola oil 2 teaspoons honey 2 tablespoons finely chopped fresh cilantro Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F.
Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain. Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives. Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 41623,"Egg and Aged Sirloin Tortilla with Three Pepper Relish, Grilled Onion Relish, and Avocado Relish 4 (4 ounce) aged sirloin steaks Olive oil Salt and freshly ground pepper 12 eggs 4 tablespoons butter Three Pepper Relish, recipe follows Grilled Onion Relish, recipe follows Avocado Relish, recipe follows 8 flour tortillas, grilled for 30 seconds on each side Chopped cilantro, for garnish 1 poblano pepper, roasted, peeled, seed removed, and sliced thinly 1 red pepper, roasted, peeled, seeds removed, and sliced thinly 1 yellow pepper, roasted, peeled, seeds removed, and sliced thinly Salt and freshly ground pepper 1 red onion, peeled and sliced 1/2 inch thick 2 tablespoons olive oil 2 Haas avocados, peeled, seeded and coarsely chopped 2 tablespoons finely chopped red onion
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper Instructions: Preheat grill or grill pan over high heat. Brush steaks on both sides with olive oil and season with salt and pepper. Grill the steaks for 3 to 4 minutes on each side for medium-rare doneness. Let steaks rest for 2 minutes and then slice thinly on the diagonal. Beat the eggs in a large bowl and season with salt and pepper, to taste. Heat a large skillet over medium heat for 1 minute. Add the butter and let it melt completely, then turn the heat to low. Pour the eggs into the skillet. Cook over low heat, stirring with a wooden spoon until soft curds form. Place the scramble eggs in the middle of the plate. Place a heaping tablespoon the three relishes to one side of the eggs. Place the sliced steaks and 2 tortillas, folded in half, then in half again, on the other side of the eggs and sprinkle with chopped cilantro. Combine all in a medium bowl and season with salt and pepper, to taste. Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely. Gently combine remaining ingredients in a bowl and season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 41624,"Stir-Fried Spinach with Garlic 2 teaspoons canola oil 1/4 teaspoon salt 3/4 pound spinach, fresh, washed with stems removed 1/2 teaspoon sugar 1 teaspoon garlic, minced Instructions: In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41625,"Spring Linguine 8 ounces linguine, fine 2 quarts salted water 1/4 cup finely chopped bacon or pancetta or 2 tablespoons olive oil 4 scallions, thinly sliced 8 to 12 ounces fresh asparagus, peeled and cut diagonally into 1/2 inch slices 1 tablespoonful each of lemon juice and unsalted butter Salt and freshly ground black pepper 1/2 cup crumbled fresh goat's or farmer's cheese 2 tablespoons sliced pitted cured black olives Instructions: Bring salted water to a boil. While the water is coming to a boil prepare the ingredients you will need for your sauce. Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite. Meanwhile heat the bacon in a skillet. When the fat has rendered and the bacon bits are crisp, add the scallions and asparagus and cook over moderate heat, stirring continuously, for about 2 minutes or until the asparagus are crisp tender. Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls. Add the water, lemon juice and butter to the asparagus skillet and swirl the ingredients around until the liquid and butter form a little emulsion. Season to taste with salt and pepper and spoon over the pasta. Garnish with cheese and olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41626,"Haunted Graham Cracker House 1 can chocolate frosting 1 empty cardboard cereal box or cracker box 1 box chocolate graham crackers Candies such as black shoestring and twisted black licorice, orange candy corns, orange Tic 1 bag marshmallows Tacs, M&M's and Necco wafers 1 box chocolate cookies crushed Instructions: Arrange the empty cardboard cereal or cracker box upright on a piece of aluminum foil-covered cardboard (you can tape it down to secure it). Tape the top flaps of the box together to form a pitched roof. Frost the whole box with chocolate frosting and then stick on the graham crackers onto the sides and roof of the box. Fill in the cracks by squeezing the frosting through a pastry bag with plain tip (you can also use a plastic bag with a small hole cut from the corner). Draw crooked windows with the frosting and board them up with graham cracker scraps. Shingle the roof with candy corns. To add a porch, glue with the frosting a graham cracker horizontally to the side of the house and support it with licorice or candy sticks. For a backyard graveyard, flatten the marshmallows, snip off the side with scissors and use frosting to stand them up and decorate with \R.I.P.. Add a crooked walkway of Necco wafers and a \Keep Out\ sign with a wafer written in frosting. Sprinkle crushed chocolate cookies to fill in the yard and decorate house with candies. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 41627,"Easy Tomato Soup and Grilled Cheese Croutons 3 tablespoons good olive oil 3 cups yellow onions, chopped (2 onions) 1 tablespoon minced garlic (3 cloves) 4 cups chicken stock, preferably homemade 1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup orzo 1/2 cup heavy cream Grilled Cheese Croutons, recipe follows 4 (1/2-inch-thick) slices country white bread 2 tablespoons unsalted butter, melted 4 ounces Gruyere cheese, grated Instructions: In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
Serve hot with Grilled Cheese Croutons scattered on top. Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41628,"Frog in a Hole 8 slices bacon 4 slices good-quality dense, white bread, such as Tuscan brea 4 to 8 tablespoons butter 4 eggs Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
Lay the bacon in a single layer on a baking sheet and bake for 15 minutes, until crispy. Transfer to a plate lined with paper towels to drain.
Meanwhile, use a 2-inch cookie cutter or small glass to cut a hole in the center of each slice of bread. Heat the butter over medium heat in a skillet large enough to hold the bread slices in a single layer (or use 2 pans). Cook the butter until it turns a golden brown color. Add the bread and cook 3 to 4 minutes, until golden brown and crisp. Flip the bread with a spatula. Now break an egg into the hole in the center of each bread slice. Sprinkle with salt and pepper. Cook 2 to 3 minutes until the eggs have set on the bottom. Then flip and cook 1 more minute. Transfer to plates and serve with the bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41629,"Joyce Goldstein's Cornish Hens with Apricots, Tomatoes and Spices 12 tablespoons schmaltz (rendered chicken fat) 6 Cornish (game) hens, halved Salt, to taste Freshly ground pepper, to taste 4 teaspoons ground cinnamon 4 cups chopped yellow onions 1 teaspoon cloves 3 cups canned diced plum tomatoes, with the juices reserved 3 1/2 cups dried apricots, soaked in hot water for 1 hour and drained 2 cups chicken stock or water 1/3 cup brown sugar Instructions: Heat 6 tablespoons schmaltz or peanut oil in a large saucepan. Sprinkle the hens with salt, pepper and 1 teaspoon cinnamon and brown. In another saucepan heat the remaining chicken fat or peanut oil, add the onions and cook over low heat 5 minutes, or until the onions are transparent. Add the remaining 3 teaspoons cinnamon and cloves and cook for about 3 more minutes, stirring occasionally. Add about 1/2 cup reserved tomato liquid. Puree half the soaked apricots in a food processor or blender, and coarsely chop the rest. Add the pureed apricots, the diced tomatoes and 1 cup chicken stock to the onion mixture. Simmer, uncovered, 5 minutes. Puree 2 cups of the onion mixture. Return to the pan, add the remaining apricots, brown sugar and chicken stock and add enough liquid to make a medium-thick sauce. In a large casserole place half the sauce. Add hens and cover with remaining sauce. Bake the poultry, covered, in a 350 degree preheated oven until done, about 30 to 40 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 41630,"Al's Rub 1 cup brown sugar 1/2 cup ground black pepper 1/2 cup salt 1/2 cup adobo 3/4 cup paprika 3/4 cup chili powder 2 tablespoons cinnamon 2 tablespoons allspice Instructions: Mix all ingredients together and store in airtight container. Remember... low and slow. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 41631,"Zesty Ginger Beer BBQ Pulled Chicken Sandwich 2 cups ginger beer 2 tablespoons Worcestershire sauce 1 cup ketchup 2 tablespoons apple cider vinegar 1/2 cup hoisin sauce 1/2 teaspoon five-spice powder 1/4 cup fresh orange juice 1 clove garlic, minced 2 tablespoons fresh lime juice 1/2 teaspoon onion powder 2 tablespoons dark brown sugar 1/2 teaspoon salt 2 tablespoons honey 1/2 teaspoon black pepper 1 rotisserie chicken, skin removed, meat shredded 1/4 cup yellow onion, chopped 1 tablespoon olive oil 1/4 teaspoon sugar 2 cups all-purpose flour 2 tablespoons brown sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt About 4 tablespoons butter 1/2 cup cooked bacon, chopped 3/4 cup cold sweet potato puree 1/3 buttermilk Instructions: For the chicken: In a medium saucepan place the ginger beer, Worcestershire sauce, ketchup, apple cider vinegar, hoisin sauce, spice powder, orange juice, garlic, lime juice, onion powder, brown sugar, salt, honey, and pepper. Bring to a simmer on low heat for 15 minutes or until thickened. Add chicken and keep warm. For sweet potato bacon biscuits: Preheat oven to 425 degrees F. In a small skillet, caramelize onion with olive oil and sugar. In the bowl of a food processor combine flour, brown sugar, baking powder, baking soda and salt and pulse to combine. Add butter and pulse until it resembles coarse crumbs. Remove contents of food processor to a medium bowl. Fold in bacon and onion. Combine sweet potato puree and buttermilk. Pour into dry ingredients to form a soft dough. Place dough on a floured surface and pat into 1-inch thickness. Cut out biscuits with a 2-inch cutter and arrange in a buttered skillet and place into the preheated oven for 25 minutes or until golden brown. Allow biscuits to cool slightly before making sandwich. To assemble: Split biscuit in half. Place a generous 1/2 cup of barbeque chicken on the bottom half of the biscuit and top with other biscuit half. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41632,"Harvest Moon Macaroni 1 pound macaroni such as cassarecci, strozzopretti or ziti with lines 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cloves garlic, finely chopped 2 tablespoons fresh thyme, finely chopped 3 tablespoons butter 3 tablespoons all-purpose four 1 cup chicken stock 1 1/2 cups whole milk Salt and freshly ground black pepper Nutmeg, grated to taste 1 (10-ounce) box frozen butternut squash, defrosted A few dashes hot sauce 1 cup grated Parmigiano-Reggiano 1 cup extra-sharp yellow Cheddar A handful fresh parsley leaves, finely chopped 1 teaspoon sweet paprika Instructions: Bring water to a boil, season with salt and cook macaroni to al dente. Preheat broiler and place rack in middle of the oven. Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme. Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes. Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41633,"Buttery, Garlicky Shrimp Scampi 1 cup breadcrumbs 4 tablespoons minced garlic 4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter 10 jumbo shrimp, cleaned and butterflied
Kosher salt and freshly cracked black pepper
3/4 cup white wine
2 teaspoons Worcestershire sauce
1 lemon, zested and juiced Cooked pasta, for serving, optional 2 tablespoons minced fresh parsley Garlic bread, for serving, optional
Instructions: Put the breadcrumbs in a skillet over medium heat with 2 tablespoons of the garlic and 2 tablespoons of the oil. Cook, stirring, until the crumbs are toasted and caramelized, 5 to 8 minutes. Set aside. In a saute pan large enough to comfortably fit the shrimp in 1 layer, heat 1 tablespoon of the butter and the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, without moving the shrimp, until caramelized on one side, about 3 minutes. Flip the shrimp over and cook for another 2 minutes; remove from the pan. Return the pan to medium-high heat, add the white wine and remaining 2 tablespoons garlic and cook for 1 minute. Return the shrimp to the pan. Add the Worcestershire, lemon zest and juice and remaining 4 tablespoons butter. Cook, simmering, until the liquid thickens. Add the pasta to the pan if using and additional salt if necessary. Transfer to serving bowls and top with the toasted breadcrumbs and parsley. Serve with garlic bread if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41634,"Chocolate Creme Fraiche Pot 2 1/2 cups creme fraiche 11 ounces semisweet chocolate, chopped Whipped cream, for serving Cocoa powder, for serving Instructions: Put the creme fraiche into a medium saucepan and place over medium heat. Stir until it begins to bubble and add the chopped chocolate. Stir well until the chocolate melts and the mixture is smooth. Pour into 8 souffle cups and chill, covered, for 2 hours. Serve with a dollop of whipped cream and a sprinkle of cocoa powder. ","[Riesling, Pinotage, Tempranillo, Barbera]" 41635,"Jacques Easy Chocolate Cake 6 ounces bittersweet chocolate, finely chopped 6 1/2 ounces unsweetened chocolate, finely chopped 6 ounces sugar 5 ounces water 6 ounces softened butter 6 eggs 3 ounces sugar Instructions: Preheat the oven to 350 degrees F. Spray a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Spray the top of the parchment paper circle with vegetable cooking spray. Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed. Use an electric mixer to beat the eggs and sugar until well blended. Use a rubber spatula to fold this mixture into the chocolate mixture. Be careful to mix gently. Pour the batter into the prepared cake pan. Place a baking sheet with one-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes. Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them. TEMPERING CHOCOLATE: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. Those factors are evidence that the cocoa butter in the chocolate has been correctly crystallized. Chocolate is purchased in its tempered form. It snaps when you break it, usually has a nice shine to it and it is hard. In order to use it, you need to melt it. When you melt chocolate, the molecules of fat separate and you lose the temper (crystallization). If you want to use the chocolate for molding or coating, it needs to be tempered. Tempering chocolate means putting the molecules of fat back together. There are a variety of ways to do it. One of the easiest ways to temper it is to place the chocolate in a glass bowl and put it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. Keep an eye on it; the chocolate will not look like it has melted because it retains its shape. The chocolate should be only slightly warmer than your bottom lip. You may still see lumps in it but, don't worry; the residual heat of the chocolate will melt them. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set (recrystallize) along the side of the bowl. As it begins to crystallize, mix those crystals into the melted chocolate and they will begin the recrystallization process. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered a long time. Here is another easy way to temper chocolate. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount. I use an immersion blender to mix the 2 together. The classic way to temper chocolate is call tabliering. Chocolate is melted over a hot water bath to a temperature between 88 and 90 F (31 to 34 C). White and milk chocolate are melted to a temperature approximately 2 F less, depending on the amount of milk fat they contain. 2/3 of the melted chocolate is poured on a cold table or marble surface. The chocolate is spread out and worked with a spatula until the temperature of the chocolate is approximately 81 F (27 C). At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining one third of non-tempered chocolate and mixed thoroughly until the mass in the bowl has a completely uniform temperature. If the temperature is still too high, part of the chocolate is further worked on the cold table until the correct temperature is reached. This is a lot of work, requires a lot of room and makes a big mess. Here is a tip: Temper more chocolate than you need. A larger quantity will hold its temper longer than a smaller quantity (just like a large cup of coffee will stay hot longer than a small cup of espresso). You can always reuse the extra chocolate. Most people have trouble tempering because they use too small of an amount. Don't forget to use a glass bowl. A simple method of checking tempering is by applying a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered it will harden evenly and show a good gloss within 5 minutes. Remember, just like everything else in life, practice makes perfect. If your chocolate does not temper the first time, you can still eat it! Now that is an incentive! ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 41636,"Ham and Brie Pull-Apart Sandwiches 6 tablespoons unsalted butter, at room temperature 2 tablespoons Dijon mustard Kosher salt and freshly ground pepper 1 18-inch baguette 6 ounces deli-sliced ham
4 ounces brie cheese, cut into 6 slices 6 cornichons, sliced 2 tablespoons chopped fresh chives Instructions: Preheat the oven to 425? F. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper. Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet. Brush all but 2 tablespoons of the mustard butter between the bread slices. Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice. Stuff a slice of brie into each piece of ham. Brush or rub the top and sides of the bread with the remaining mustard butter. Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41637,"Simple Green Bean Salad with Lemon Dressing 1 pound green beans, trimmed 1 tablespoon extra-virgin olive oil 2 teaspoons freshly squeezed lemon juice 1 teaspoon lightly packed lemon zest 1 teaspoon rinsed and finely chopped cured anchovies (about 2 fillets) 1 medium shallot, thinly sliced 1/2 cup thinly sliced cured pitted black olives 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water. Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water. In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 41638,"Spinach Ricotta Grilled Cheese 1 tablespoon extra-virgin olive oil 5 ounces baby spinach
Kosher salt and freshly ground black pepper
1/2 cup ricotta
1 cup grated mozzarella
1/2 cup freshly grated Parmigiano-Reggiano
8 slices Easy Milk Bread, or any sturdy bread, sliced 1/3- inch-thick 4 tablespoons unsalted butter, at room temperature
Instructions: Heat a large skillet over medium-high heat. Add the olive oil, spinach and scant 1/2 teaspoon salt. Saute until the spinach has completely wilted. Transfer the spinach to a strainer set over a bowl. Cool to room temperature. When the spinach is cool enough to handle, squeeze out as much liquid as possible. Roughly chop the spinach and add it to a medium bowl. Add the ricotta, mozzarella, Parmigiano-Reggiano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and set aside. Lay the sliced bread on a clean work surface. Coat the top of each slice with butter. Heat a large skillet over medium heat. Lay 4 of the slices in the skillet, butter-side down. Scoop about 1/3 cup of the ricotta mixture onto each slice. Spread the mixture evenly to cover the whole slice, then top with the other slices of bread, butter-side up. Cook until the first side is golden and toasted, 2 to 3 minutes. Carefully flip the sandwiches and cook until the bread is toasted and the cheese is melty, an additional 2 to 3 minutes. Transfer the sandwiches to a clean work surface and let them cool for 1 minute before slicing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41639,"Hickory-Smoked Porterhouse Steaks 2 2-inch-thick porterhouse steaks (about 3 pounds each) 1 1/2 teaspoons sugar Kosher salt and coarsely ground pepper Flaky sea salt, for sprinkling Instructions: About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered. Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain.
Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225? F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals. Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110? F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm. Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425? F to 450? F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125? F for medium rare, 10 to 15 minutes.
Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41640,"Paella 1 (3-pound) chicken, cut into small pieces (about 12) 2 teaspoons salt Freshly ground black pepper 1/2 cup olive oil 1 1/2 cups chopped yellow onions 3/4 cup chopped green bell peppers 3/4 cup chopped celery 6 tablespoons minced garlic 1 1/2 cups chopped andouille sausage 3 cups uncooked rice 1 1/2 cups chopped peeled tomatoes 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce 9 bay leaves 3 tablespoons Creole seasoning 1/2 teaspoon saffron threads 6 cups white chicken stock 3 small (1 to 1 1/4 pounds each) lobsters, lightly steamed, cut into serving pieces 36 scrubbed littleneck clams 36 mussels, scrubbed and debearded 18 medium shrimp in their shells (about 3/4 pound) Instructions: Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes. Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened. Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 41641,"Gluten Free Green Bean Casserole Crackers - 1/3 cup Crunchmaster? Roasted Vegetable Multi-Grain Crackers, finely crushed 1 large Vidalia onion, thinly sliced 1 clove garlic, finely chopped 2 cups button mushrooms, thinly sliced 1 pound fresh green beans 2 tbsp. olive oil 1 ? cups 2% milk (or dairy-free milk) 2 oz. fresh goat cheese, crumbled ? cup slivered almonds Instructions: Preheat oven to 350F. In a large skillet, saut onions and garlic in oil for 20 minutes or until caramelized. Add mushrooms and milk. Meanwhile, steam green beans in a large pot over medium heat for 4 minutes; transfer to a bowl of ice water. Drain and set aside. Transfer green beans into prepared baking dish. Cover with creamy onion mixture and goat cheese. Top with crushed Crunchmaster Crackers and almonds. Bake for 15 minutes or until golden brown. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41642,"Vodka Pie Dough 2 1/2 cups all-purpose flour 1/3 cup lard or vegetable shortening 1 tablespoon sugar 1 teaspoon fine salt 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces 1/4 cup vodka 3 to 4 tablespoons ice-cold water Instructions: Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight.
","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 41643,"Chipotle Chilaquiles Extra-virgin olive oil 1 onion, cut into 1/4-inch dice Kosher salt 4 cloves garlic, smashed and chopped 1 jalapeno pepper, seeded and finely diced 2 to 3 links fresh chorizo, casings removed, meat crumbled 1 bunch fresh cilantro, half the leaves left whole for garnish and the rest finely chopped, stems included 1 to 2 chipotles in adobo sauce, finely diced, plus the sauce from half of a 7-ounce can (add more chiles if you like it spicier) 1 28-ounce can plum tomatoes, passed through a food mill Canola oil, for frying 10 6-inch corn tortillas, cut into sixths 1 1/2 cups grated Oaxaca or Monterey Jack cheese 1 1/2 cups crumbled queso fresco cheese 6 large eggs 1 lime, cut into wedges, for serving 1 cup Mexican crema or sour cream Instructions: Coat a large saucepan with olive oil. Toss in the onion, season with salt and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. Toss in the garlic, jalapeno and chorizo and cook for 3 to 4 minutes more, breaking up the meat with a spoon. Add the chopped cilantro, chipotles, adobo sauce and tomatoes. Season with salt, taste and season again if needed. Stir in 1 cup water, increase the heat to high, bring to a boil and reduce the heat to a simmer. Cook for 30 to 35 minutes, or until the mixture has a good saucy consistency. Taste and adjust the seasoning if necessary. While the sauce cooks, fill a large saucepan with about 3 inches of canola oil. Heat the oil over medium-high heat to about 375 degrees F (or add a slice of tortilla to the oil -- when it sizzles, starts to float and crisps up, it's ready). While the oil heats up, put a couple of paper towels on a baking sheet next to the stove. When the oil is hot, work in batches to fry the tortillas until they are crispy chips. Remove the chips from the oil, drain on the paper towels and sprinkle with salt.
Preheat the oven to 350 degrees F. In a large bowl, toss a third of the chips with a third each of the tomato sauce and cheeses. Spread the chip mixture in the bottom of a large ovenproof casserole dish, then top with another third of the chips, sauce and cheeses. Repeat the process with the remaining chips, sauce and cheeses. Bake for 15 minutes, or until the cheese is melted.
When the casserole comes out of the oven, coat a large saute pan lightly with olive oil. Add the eggs (you will probably have to work in batches to fry all of them -- no worries) and bring the pan to medium heat. Cook the eggs until the whites are cooked through and the yolks are warm and runny, about 4 minutes. Place the fried eggs on top of the chips. Sprinkle with the whole cilantro leaves. Serve with the lime wedges and crema. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 41644,"Banana Bread Lava Cake 1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing 1 1/4 cups all-purpose flour, plus more for dusting the pan 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/2 cup granulated sugar 1/2 cup light brown sugar 1/2 cup mashed banana (from about 2 bananas)
1/4 cup sour cream 2 large eggs 1 teaspoon pure vanilla extract 2 chocolate-coated vanilla ice cream bars, such as Klondike Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Butter and lightly flour a 2-quart ramekin or souffle dish and tap out the excess flour. Put the ramekin on a baking sheet. Combine the flour, baking powder, baking soda, salt, cinnamon, allspice and ginger in a large bowl. Whisk the butter, granulated sugar, brown sugar, banana, sour cream, eggs and vanilla in a separate large bowl until smooth. Whisk the flour mixture into the banana mixture until just combined.
Pour 2 1/2 cups of the batter into the ramekin and stack the ice cream bars on top of each other in the middle. Pour the remaining batter around the sides and over the top of the ice cream bars.
Bake until the cake is set and the center is still jiggly, about 45 minutes. Let the cake cool in the ramekin for 15 minutes. Dust with confectioners' sugar and scoop out portions with a spoon to serve.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 41645,"Grilled Potatoes 2 pounds large russet potatoes, cubed Kosher salt 2 cloves garlic, smashed 1/3 cup extra-virgin olive oil Freshly ground black pepper Instructions: Preheat grill to medium-high heat. Add the potatoes to a large pot and fill with enough cold water to cover. Bring to a boil and add salt. Cook the potatoes until just tender. Drain well.
Add the cooked potatoes to a large bowl and season with salt and pepper. Divide the potatoes between sheets of tin foil and wrap well. Place on grill and cook until the potatoes are very tender, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41646,"Sage Veal Chops 4 (1-inch thick) veal chops Salt and freshly ground black pepper 6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1/2 cup dry white wine, eyeball it Instructions: Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41647,"Mole Negro Oaxaqueno: Oaxacan Black Mole 2 (3 pound) chickens, cut into 12 pieces, skinned 5 chilhuacles negros, seeded and deveined; seeds reserved 5 guajillos, seeded and deveined; seeds reserved 4 pasillas Mexicanos, seeded and deveined; seeds reserved 4 anchos negros, seeded and deveined; seeds reserved 2 chipotles mecos, seeded and deveined; seeds reserved 1/2 head garlic, cloves separated 2 tablespoons whole almonds 2 tablespoons shelled and skinned raw peanuts 1 (1-inch) piece Mexican cinnamon 3 black peppercorns 3 whole cloves 3 tablespoons sunflower oil 1 1/2 tablespoons raisins 1 slice egg-dough bread 1 small ripe plantain, cut into 1/2-inch slices 1/2-cup sesame seeds 2 pecan halves 1/2 pound chopped tomatoes 1/4 pound chopped tomatillos 1 sprig thyme, or 1/2 tsp. dried 1 sprig Oaxacan oregano, or 1/2 tsp. dried 2 tablespoons lard 4 1/2 ounces Mexican chocolate 1 avocado leaf Salt, to taste 4 large onions, chopped, plus 1 medium onion, quartered 8 ribs celery, chopped 8 carrots, chopped Instructions: In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork. Remove the meat from the stock. Strain and reserve the stock. Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the cl soaking water to blend smooth. Put the cl puree through a strainer to remove the skins. In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Remove them from the pan. Over the same heat, toast the cl seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended cl seeds to the blended cl mixture. Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough. Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth. In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the cl paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally. Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture. Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The mole should not be thick; just thick enough to coat the back of a spoon. Place the cooked chicken pieces in the leftover stock in a saucepan and heat through. To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas. You can use oil instead of lard to fry the mole, but the flavor will change dramatically. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves. Inspired by Maria Taboada and Paula Martinez ","[Barolo, Barbaresco, Dolcetto, Gaja]

" 41648,"Shrimp, Artichoke and Fresh Ricotta Flatbread 2 tablespoons unsalted butter 1/4 pound shrimp (16/20,) peeled, deveined, tails off 2 cloves garlic, minced 1 tablespoon chopped fresh parsley 1/4 recipe Simple Pizza Dough, recipe follows Flour Olive oil 1/2 cup ricotta cheese 1 tablespoon chopped oregano, plus more for garnish 1/4 cup marinated artichokes, chopped 1/4 cup roasted red pepper, chopped 2 tablespoons fresh lemon juice Kosher salt and freshly cracked black pepper 1 3/4 cups warm water (105 to 110 degrees F) 1 envelope active dry yeast (2 1/4 teaspoons) 2 teaspoons sugar 3 tablespoons olive oil 4 cups bread flour, plus more for dusting 2 teaspoons salt Nonstick spray Instructions: Preheat a cast-iron grill pan or outdoor grill to high heat. Melt the butter in a saute pan over medium heat, add the shrimp and garlic and saute until the shrimp are pink and cooked through, about 2 minutes. Toss the shrimp with the chopped parsley. Set aside to cool and then chop the shrimp. Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect, matter of fact its better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread. Spread the ricotta onto the flatbread and sprinkle the oregano over the entire surface. Top with the artichokes, red peppers and shrimp and sprinkle the entire thing with lemon juice. Season with salt and pepper. Serve and enjoy! In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41649,"Creamy Homemade Hummus 1 cup dried chickpeas 1/2 teaspoon baking soda
3/4 teaspoon salt, plus more to taste
1 tablespoon lemon juice
1/2 cup tahini
2 cloves garlic, optional
1/4 cup cold water
Olive oil, for serving
Finely chopped onion (for topping) or onion wedges (for dipping)
Chopped fresh parsley, for serving Fresh pita, for serving Instructions: In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours. Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2 teaspoon of the salt. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor. Add the lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 1 more minute. Taste and add additional salt to taste. Transfer to a serving dish and top with a drizzle of olive oil and some chopped onion and parsley. Serve with fresh pita and onion wedges and enjoy. Any leftovers should be stored in an airtight container in the fridge with a thin layer of olive oil coating the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41650,"\No Nightmare\ Beef Wellington 6 preformed frozen puff pastry cups 2 tablespoons canola oil Six 4-ounce beef fillets Kosher salt and freshly cracked black pepper Duxelles, recipe follows Spinach, recipe follows Wine Sauce, recipe follows 1 1/2 pounds sliced button mushrooms 2 tablespoons unsalted butter Salt 1 tablespoon fresh chopped thyme leaves 1/4 cup liver pate Kosher salt and cracked black pepper 1 tablespoon unsalted butter 2 bags pre-washed baby spinach Kosher salt and freshly cracked black pepper 1 cup balsamic vinegar 1 cup red wine 1/2 cup sugar Instructions: Preheat oven to 375 degrees F. Lay the puff cups on a baking sheet making sure the cups are not touching each other by at least an inch on all sides. Bake per packaging instructions. Heat a large oven safe skillet over high heat, add the oil. With paper towels remove all excess moisture from the outside of the beef, season the beef liberally with salt and pepper on all sides. When the oil begins to smoke, lay the beef fillets gently in pan, making sure the fillets are not touching. Cook for 1 1/2 minutes on each side, then put the pan in the oven and cook for an additional 10 minutes for medium rare. Cut the puff cup in half and place the bottom half in the center of the serving plate lay a spoonful of Spinach in the middle of the puff, top the Spinach with of the fillets. Lay a spoonful of Duxelles on top of the fillet and cap it off with the top of the puff pastry. Drizzle the plate with a tablespoon of the Wine Sauce. Add the mushrooms to a food processor and pulse until they are extra-finely chopped. Heat the butter over medium heat in a large skillet. Once the butter has melted add the mushrooms and large pinch of salt, continue to cook the mixture, stirring often until the most of the mushroom moisture has evaporated. Add the thyme and melt in liver pate. Check for seasoning. In a large pan heat the butter over medium heat, once the butter has melted add the spinach and a pinch of salt, cook until the leaves have wilted. In a medium sauce pot, over high heat, add all the sauce ingredients. Cook until the liquid is reduced to 3/4 of a cup. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 41651,"Grilled Pizza Rustica 2 cups tomato puree 1 pound Italian melting cheese, such as fontina, coarsely grated 4 ounces prosciutto di Parma 1 small red onion, peeled and thinly sliced 1/4 cup capers 1/2 cup roasted red peppers, drained and thinly sliced 4 ounces freshly grated pecorino Romano 4 ounces bel paese, sliced 1/2 cup jarred Italian eggplant 4 jumbo shrimp, halved, de-veined, and grilled 4 sprigs basil, leaves only, roughly torn Salt and freshly ground pepper 1/2 cup olive oil, plus more for greasing the pans Grilled Pizza Dough, recipe follows 1 1/3 cups lukewarm water 1 package active dry yeast 1 tablespoon molasses 2 1/2 tablespoons kosher salt 2 1/2 tablespoons olive oil, plus more for coating 2 cups bread flour 1 1/2 cups unbleached all purpose flour 1/4 cup whole wheat flour Instructions: Preheat a grill with coals on one half and bricks on the other (so that there is a hot and cool side). Assemble all of your topping ingredients on a big platter. Lightly oil a sheet pan and roll and stretch one ball of dough until it is approximately 12-inches in length and 8-inches across. It is not necessary to make a perfect circle, but the dough should be an even thickness of 1/8-inch. Carefully stretch the dough onto the hot side of the grill and cook until the dough puffs on top, crisps on the bottom, and grill marks appear, about 1 to 2 minutes. Flip the dough onto the cool side of the grill and brush the cooked side with olive oil. Quickly and sparingly assemble the toppings of your choice, such as tomato puree, fontina, and prosciutto di Parma, capers, and red peppers; or tomato puree, pecorino Romano, bel paese, grilled jumbo shrimp, and jarred Italian eggplant. Garnish with torn basil leaves. Feel free to improvise the toppings and come up with your own. Once the pizza has been dressed, season it with salt and pepper, to taste, drag it over to the hot side of the grill, and cook until the ingredients are heated through. (If the pizza browns too quickly, pull it to the cool side and cover the grill to finish cooking.) Using a wide spatula or two pairs of tongs, carefully lift the pizza onto a cutting board and divide into 6 or 8 pieces. Serve right away. Repeat with the remaining dough. In a large bowl, combine the water, yeast, and molasses and stir gently to mix. Set aside for five minutes until bubbly and foamy. Add the salt, to taste, and oil and stir to mix. In a separate bowl, whisk together the flours. Add the flours to the yeast mixture and stir with a wooden spoon until a dough forms and pulls away from the sides of the bowl. Divide the dough into six equal pieces. Roll into balls and place on an oiled baking pan. Brush the balls with olive oil and cover with plastic wrap. Let rise in a warm place for 20 minutes. When the grill is ready, oil a second baking sheet and flatten one ball of dough into a 10 to 12-inch piece about 1/8-inch thick. A perfect circle is less crucial than even thickness. Cook's Note: Dough can be held for 1 day in the refrigerator. Let sit 1 hour at room temperature before grilling. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 41652,"Mashed Potatoes 2 pounds russet potatoes (about 4 medium), whole, scrubbed 1 teaspoon kosher salt, plus more as needed 1/4 cup unsalted butter 3/4 cup whole milk Freshly grated nutmeg (optional) Freshly ground black or white pepper Instructions: In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Do not cover. Lower the heat to maintain a simmer and cook until fork tender, about 45 minutes. Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Heat the butter and milk in the saucepan over medium-high heat until hot but not boiling. Add the nutmeg, if desired, stir into the potatoes. Season with salt and pepper, to taste. Serve immediately. Variations: Add: Prepared horseradish Blue cheese Roasted garlic Chopped fresh herbs Prepared pesto Real bits of bacon Use olive oil instead of butter Prepared wasabi ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 41653,"Candied Pumpkin Ice Cream Syrup 1 1/2 cup water 1 cup packed brown sugar 1 large Mexican cinnamon stick or 3 regular cinnamon sticks 1/2 pound pumpkin or acorn squash, peeled and cut into 2-inch cubes 1/4 cup heavy cream (optional) 1 1/2 - 2 pints vanilla ice cream Instructions: In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes. If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir in the heavy cream. Spoon over ice cream and serve.; ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 41654,"Potato Dumpling Sauce Chicken broth Soy sauce Cornstarch, diluted in water Grated ginger Instructions: Combine all ingredients. ","[Riesling, Gewrztraminer, Pinot Grigio]" 41655,"Dutch Oven Potatoes 1 tablespoon unsalted butter, plus 3 tablespoons unsalted butter 2 pounds baking potatoes, like russets, scrubbed 1/2 cup grated Parmesan 2 cups dried fruit mix 2 cups heavy cream Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Use a 8 by 8-inch baking dish or one of similar size, and butter the bottom and sides with 1 tablespoon butter. Wash potatoes and thinly slice them, using a mandolin, to approximately 1/16-inch thick. Layer 1/5 of the sliced potatoes into the baking dish, making 2 thin layers of potatoes overlapping. Sprinkle with 2 teaspoons of the Parmesan cheese. Top with 1/2-cup fruit, salt, pepper and 1/2 cup cream. Repeat this step 4 more times, ending with the potatoes. Top the potatoes with the remaining cream and the 3 tablespoons of the butter cut into small pieces. Sprinkle with the rest of the cheese. Cover the pan with foil and bake for 2 hours. Uncover the pan and bake for an additional 15 minutes until lightly browned the top. For a darker brown place the potatoes under the broiler for a few minutes. Remove the potatoes from the oven and let them sit for 15 minutes before serving. Cut into squares with a sharp knife. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 41656,"Oven Fries 6 large russet potatoes, peeled or not, as you like 3 tablespoons olive oil Salt and pepper Instructions: Preheat oven to 400 degrees. Oil two baking sheets with 1 tablespoon of olive oil each. Slice the potatoes into 1/2 inch wide by 1/4 inch thick fries. In a large. Bowl toss the potatoes with the remaining olive oil. Spread the potatoes out in a single layer on each baking sheet. Bake for 3040 minutes until golden brown. Flip the fries occasionally so that they brown evenly and do not stick. Season and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41657,"Creamy Spinach and Pepperoni Baked Pasta Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 garlic cloves, thinly sliced One 28-ounce can plum tomatoes, crushed by hand One 15-ounce can plum tomatoes, crushed by hand 1 cup fresh ricotta 1 cup thinly sliced pepperoni 1 pound dried rigatoni 10 ounces frozen chopped spinach, thawed and squeezed dry 3 cups shredded Asiago 1 cup grated pecorino Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper. While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl. Cook the rigatoni 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 each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 41658,"Barbecue Chicken Sandwiches with Pickled Okra Slaw 1 1/2 pounds skinless, boneless chicken breasts (about 3 medium) 1/2 cup sliced pickled okra, plus 1/4 cup brine 3 scallions (1 cut into thirds, 2 chopped) 2 tablespoons chopped fresh dill, plus 2 whole sprigs 4 cups coleslaw mix (about 8 ounces) 3 tablespoons apple cider vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 whole-wheat sesame hamburger buns, split 1/2 cup chili sauce (such as Heinz) 1 tablespoon molasses 1 tablespoon yellow mustard Instructions: Preheat the oven to 350 degrees F. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes. Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes. Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 41659,"Grasshopper Chocolate Torte Layer Cake One 13.2-ounce box flourless chocolate torte mix (plus required ingredients) 4 ounces cream cheese, cubed, at room temperature
2 tablespoons creme de menthe
1 tablespoon creme de cacao
1/2 cup marshmallow creme
1/3 cup heavy cream
Instructions: Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes. Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 41660,"I Can't Believe It's Not Cheesecake Cocktail Ice 2 ounces buttermilk 1 ounce amaretto 1 ounce hazelnut liqueur 1/2 teaspoon brown sugar One 2-inch lemon peel Cream cheese, softened, for rimming Crushed graham crackers, for rimming Strawberry, for garnish Instructions: In a cocktail shaker filled with ice, add the buttermilk, amaretto, hazelnut liqueur, brown sugar, and lemon peel. Shake vigorously until well mixed. Meanwhile, rim a glass in cream cheese, followed by crushed graham crackers. Pour the cocktail and garnish with a strawberry perched on the rim. ","[Prosecco, Moscato, Vinho Verde]" 41661,"Creme Brulee Martini 1 ounce vanilla-flavored vodka 1 ounce Frangelico 1/2 ounce Cointreau Instructions: Combine ingredients in a shaker with ice. Stir gently and strain into a chilled cocktail glass. ","[Chardonnay, Brut Champagne]" 41662,"Slice-and-Bake Cinnamon Bun Cookies One 16.5-ounce tube refrigerated sugar cookie dough 1/2 cup all-purpose flour
1/2 teaspoon baking powder
3 tablespoons unsalted butter, at room temperature
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar 1 tablespoon whole milk
1 tablespoon unsalted butter, melted
Pinch of kosher salt
Instructions: For the cookies: Crumble the cookie dough into a large bowl and let sit until softened, about 10 minutes. Meanwhile, line a 9-inch square cake pan with plastic wrap. Add the flour and baking powder to the cookie dough and mix by hand to combine. Transfer the dough to the prepared pan. Add another piece of plastic on top and press the dough into an even layer. Refrigerate until firm, about 15 minutes.
Combine the butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl.
Remove the top layer of plastic from the dough, then transfer the dough on top of the bottom layer of plastic to a work surface. Spread the butter mixture over the dough, leaving a 1/4-inch border. Roll the dough into a log, using the plastic wrap to keep it tight. Wrap the cylinder in plastic and freeze until solid, about 2 hours.
When ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the cinnamon swirl. Cut the cylinder into about 1/2-inch-thick slices. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake until just cooked and barely golden on the edges, about 15 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze: Combine the confectioners' sugar, milk, butter and salt in a small bowl. Whisk until smooth. Transfer the mixture to a small piping bag and pipe the icing back and forth in thin stripes over the cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41663,"Smoked Salmon \Carrots
1 bunch fresh dill 1/2 cup cream cheese, at room temperature 1 tablespoon capers, drained of all brine 1 lemon, zested, then squeezed 1/2 teaspoon freshly ground black pepper 4 slices pumpernickel bread (The dense, thinly sliced type that comes in a block) 8 ounces smoked salmon Instructions: Stem and mince 3 tablespoons of dill, then reserve the remaining stems for garnish In a food processor, blend cream cheese, capers, lemon zest, lemon juice, black pepper, and minced dill, until smooth. If you don't have a processor, mince capers by hand, then use a fork to blend with the other ingredients. Spread a 1/8-inch layer of cream cheese mixture over pumpernickel slices. Cover cream cheese mixture with a single layer of salmon. Double up where the salmon gets thin. Using the longest, sharpest knife available, trim all 4 four edges, then slice into long triangles and round the top edges. Select the best looking dill sprigs and bare the stems after 1 inch from dill top. Place canapes on a serving plate, then insert a 1-inch dill sprig \carrot top\ in each canape between the salmon and the bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41664,"Homemade Bagel Chips with Creamy Garlic and Vegetable Spread 4 plain bagels 1/4 cup olive oil 2 cloves garlic, peeled and smashed 1/2 teaspoon Essence, recipe follows Creamy Garlic and Vegetable Spread, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1 (8-ounce) package cream cheese, softened 1/4 cup sour cream 1 1/2 teaspoons minced garlic 2 ounces sun-dried tomatoes, softened in hot water, drained and chopped 3 tablespoons chopped black olives 2 tablespoons chopped chives 1/2 teaspoon fresh lemon juice Salt, to taste Instructions: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets. Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil. With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks. To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste. Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41665,"Pan Seared Cinnamon Bananas Over Vanilla Ice Cream 4 tablespoons butter 1/2 cup light brown sugar 2 tablespoons dark rum 1 teaspoon cinnamon 4 bananas, sliced into 1/2-inch rounds Vanilla ice cream Mint sprigs, for garnish Instructions: In a large saute pan over medium heat, add butter and melt. Add the cinnamon and stir to combine. Add the brown sugar and stir until melted. Remove pan from heat and add the rum. Return pan to the heat and stir until a light caramel forms. Add the bananas and toss to coat. Serve over vanilla ice cream and garnish with a sprig of mint. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 41666,"Traditional Pumpkin Pie 1 1/4 cups flour 1 teaspoon cinnamon 2 teaspoons sugar Dash of salt 4 tablespoons frozen butter, cut in pieces 1/4 cup vegetable shortening, frozen in pieces 1/2 egg, lightly beaten 2 to 3 tablespoons cold water 3/4 cup light brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15-ounce) can solid pack pumpkin 1 (12-ounce) can evaporated milk Instructions: In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours. In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 41667,"Spanish Potato Salad 1/4 cup red wine vinegar 1 tablespoon honey 1 pinch saffron threads 1 cup good quality mayonnaise 1 tablespoon minced garlic Salt and freshly ground pepper 2 pounds new potatoes 1 large tomato, coarsely chopped 1/2 cup finely diced Spanish onion 1 tablespoon finely chopped fresh thyme 1/4 cup coarsely chopped flatleaf parsley Instructions: Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper. Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Cava]" 41668,"Cranberry Relish 1 can drained, crushed pineapple 2 ounces Christian Brothers Brandy or Grand Marnier 1 pound cranberries 2 apples 2 oranges 1 1/2 cups sugar 1 lemon, juiced (optional) Instructions: Chop the cranberries in a manual food chopper- NOT a food processor. Chop the apples and the oranges into small cubes with their skins. Add the remaining ingredients and stir well. Allow the flavors to blend overnight or for several hours in the refrigerator. What you are not going to use right away may be frozen. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 41669,"Macaron Sandwiches with Coconut Lime Cheesecake Filling 1/2 cup condensed milk 1/4 cup powdered sugar 3 ounces lime juice (from about 6 limes) 2 tablespoons melted butter 6 large egg yolks 1/4 cup mascarpone 1/4 cup sweetened shredded coconut, toasted Zest of 2 limes Giant Macarons, recipe follows 210 grams or 7 1/2-ounces egg whites 300 grams or 10 1/2-ounces tant pour tant (equal parts almond powder and icing sugar) Coloring or flavoring 250 grams or 9-ounces sucrose 75 grams or 2 1/2-ounces water 5 grams or .2 ounces dried egg whites Instructions: Whisk the milk, sugar, lime juice and butter in a medium saucepan over medium heat. Add the egg yolks and whisk constantly until the curd thickens, 8 to 10 minutes. Strain the curd through a fine-mesh strainer into a medium bowl and cool in the fridge or over an ice bath. Fold the curd into the mascarpone, and add the coconut and lime zest. Take a Giant Macaron and spread with a generous tablespoon of the mascarpone filling. Top off with another macaron and dig in. Preheat the oven to 300 degrees F. Combine 100 grams of egg whites with the tant pour tant and add desired color or flavoring and reserve. Boil the sucrose with the water to soft ball stage, or 240 degrees F. Add the sucrose mixture to the dried egg whites and the remaining 110 grams of egg whites to a stand mixer with a whisk attachment and whip until stiff peaks. Fold the tant pour tant mixture into the whipped meringue. Pipe in a bag to desired diameter, and let dry at room temperature for 20 to 30 minutes. Bake for 10 to 20 minutes depending on size. Yield: 12 to 16 macarons. Recipe courtesy Chef Andy Schneider at Le Reve Cafe and Patisserie ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41670,"Pasta con Pesto Siciliano 1 medium eggplant Salt Olive oil, for sauteing 1 clove garlic, minced 1/4 cup fresh basil leaves 1/4 cup extra-virgin olive oil 2 cups ripe tomatoes, peeled, seeded and chopped Pinch red pepper flakes 1/2 cup almonds, lightly toasted and chopped 1 pound Pasta, recipe follows 1 cup reserved pasta water 1/2 cup toasted bread crumbs Grated cacciocavallo, optional Instructions: Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels. Heat about 1-inch of oil in a large saute pan to 350 degrees F. In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside. When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt. Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water. Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve. Pasta: 3 cups flour \00\ or fine ground semolina 2 teaspoons salt 3 large eggs Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 41671,"Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce d ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41672,"Churrasco with Risotto Mamposteao 3 tablespoons vegetable oil 2 tablespoons unsalted butter 1 tablespoon dried thyme 1 small white onion, diced 1 1/2 cups arborio rice 1/4 cup dry white wine 5 cups chicken stock 1/2 cup olive oil 1/2 cup white vinegar 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 2 tablespoons dried oregano Salt and pepper 3 tablespoons oil 1 green bell pepper, diced 1 orange bell pepper, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 small white onion, diced 2 tablespoons adobo seasoning (red lid) 1 tablespoon chicken base 1 tablespoon ground cumin 1 tablespoon pured garlic 1 tablespoon oregano 1 tablespoon sazn completo 1 tablespoon sazn con achiote 1 tablespoon dried thyme 1 tablespoon tomato paste Two 10.5-ounce cans pink beans 1 purple onion, diced 1 white onion, diced 1 tomato, diced 1/4 cup chopped fresh cilantro 1/4 cup fresh lime juice Salt and pepper Salt and pepper 1 skirt steak (10 ounces or less) 1 teaspoon oil 1 cup chicken stock 1/4 cup heavy cream 1/4 cup grated Parmesan Instructions: In a rice pot (caldero) or Dutch oven over medium heat, add the oil. Heat up for about 2 minutes, then add the butter, thyme and onions. Cook, continuously folding over the ingredients with a rubber spatula, until the onions become translucent. Add the rice and saut with the other ingredients for 3 minutes, stirring constantly. Add the wine and fold the ingredients over for an additional 5 minutes. Add 1 cup of chicken stock at a time and continue to cook, folding the ingredients over and over until the liquid has been absorbed. Continue until the last of the chicken stock has been added. The rice will be done to al dente after a total time of 45 minutes. Set aside. For the chimichurri: Stir together the oil, vinegar, cilantro, parsley, oregano, salt and pepper in a bowl. Set aside. For the habichuelas criollas: In a large pot over medium heat, add the oil and allow to heat up. Add the bell peppers and onions, then add the adobo, chicken base, cumin, garlic, oregano, sazn completo, sazn con achiote, thyme and tomato paste. Gently fold over the ingredients in the pot. Do not allow to stick. Cook, folding the ingredients constantly, 5 minutes. Add the pink beans and their liquid. Lower the heat and simmer for 10 minutes. Set aside. For the pico de gallo: In a mixing bowl, add the onions, tomatoes, cilantro and lime juice and gently mix. Add salt and pepper to taste. Set aside. For the risotto mamposteao: Salt and pepper both sides of the skirt steak and grill accordingly to desired doneness. In a nonstick pan over medium heat, add the oil; allow to heat up. Add 1/4 cup habichuelas criollas and with a rubber spatula move the ingredients around. After 1 minute add 2 1/4 cups of the cooked rice and fold the ingredients with a spatula until mixed. Add the chicken stock and heavy cream. Cook, continuously folding the ingredients over (do not allow to sit), 3 minutes. Add the Parmesan and continue to cook, folding ingredients over until the risotto becomes thick. On a plate, place some risotto mamposteao with sliced skirt steak over. Add pico de gallo on top before drizzling chimichurri sauce over the steak. Repeat to make 3 to 5 more plates. ","[Ribera del Duero, Barolo, Pinot Noir, Tempranillo]" 41673,"Blondie with Dark Roots Cooking spray 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 5 1/3 tablespoons (1/3 cup) unsalted butter , at room temperature 3 ounces cream cheese, at room temperature 1 cup packed light brown sugar 1 large egg 1 tablespoon vanilla extract 1/2 cup chopped hazelnuts 1/4 cup sweetened shredded coconut 1/2 cup dark chocolate chips or chunks Instructions: Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray . Whisk the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon. Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41674,"Golden Daiquiri 6 fresh raspberries 1 packed tablespoon dark brown sugar Ice cubes 2 ounces golden rum Juice of 1/2 lime (about 1 tablespoon) Instructions: Muddle raspberries with sugar in a rocks glass. Fill a cocktail shaker with ice. Add the rum and lime juice, shake until chilled. (In general, the drink is ready by the time the shaker mists up.) Pour drink with some ice over the berries in the glass. ","[Rum, Moscato, Sauvignon Blanc]" 41675,"Apple and Onion Stuffing 6 slices light bread 1 tablespoon light whipped butter or light buttery spread 2 cups chopped sweet onion 1 cup chopped celery 1 tablespoon minced shallots 1/2 tablespoon minced garlic 1/4 teaspoon salt Black pepper 1/3 cup fat-free chicken broth, room temperature, plus more, if needed 1/4 cup fat-free liquid egg substitute 4 cups chopped Fuji apples 1/4 cup minced fresh parsley 1/4 cup raisins (not packed) Instructions: Preheat the oven to 350 degrees F. Lightly toast the bread slices. Cut them into cubes and set aside. Add butter to a pot over medium heat on the stove. Once melted, add onion, celery, shallots, garlic, and salt. Add pepper, to taste. Saute the veggies until softened, about 6 minutes, stirring frequently. Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside. Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside. Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed. Spray a medium baking dish with nonstick spray. Transfer stuffing mixture to the baking dish. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 to 15 minutes. While the stuffing is still warm, mix gently, if needed. Devour! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41676,"Pickle Brined Fried Chicken With Hot Honey Sauce 1/4 cup sugar 3 tablespoons white wine vinegar
2 tablespoons pickling spices
1 bay leaf
1/4 cup plus 1 tablespoon kosher salt, plus a pinch for seasoning 2 pounds chicken drumsticks
2 pounds chicken thighs
Canola oil, for frying
2 cups buttermilk
3 cups all-purpose flour
1 tablespoon dried dill
1 tablespoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet Hungarian paprika
Hot Honey Sauce, recipe follows 1/4 cup honey 3 tablespoons salted butter
2 tablespoons hot sauce
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Instructions: Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight. When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks. Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet. Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce. Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41677,"Sunny's Hot Chicken Wings 20 whole chicken wings, washed well and patted dry 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon freshly ground pepper 1 teaspoon cayenne pepper 1 recipe Sunny's Sauce, recipe follows Blue Cheese Dipping Sauce, recipe follows, for serving 1 cup hot sauce (recommended: Frank's Red Hot original cayenne pepper sauce) 1 cup (2 sticks) melted butter, at room temperature 1 teaspoon freshly squeezed lemon juice 2 teaspoons dried basil leaves 1 cup crumbled blue cheese 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup buttermilk 1 teaspoon fresh lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt Freshly ground black pepper Instructions: Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well. Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour. Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F. Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes. Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce. Combine all ingredients in a large bowl and set aside until ready to use. Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41678,"Shrimp Ravioli in Saffron Broth 3/4 pound raw shrimp, peeled and deveined 2 whole eggs 1/4 cup heavy cream 1/2 cup white bread crumbs made from white bread quickly pulsed in a food processor 1/2 teaspoon salt 1/2 teaspoon ground white pepper 2 tablespoons chopped fresh tarragon leaves 1 package wonton wrappers 1 egg yolk beaten with 3 tablespoons water 2 cups fish stock 2 tablespoons olive oil 1 small onion, diced, about 1/2 cup 1/2 cup canned plum tomatoes, crushed 1/4 teaspoon saffron stems Instructions: Place the shrimp and eggs in a food processor with a metal blade. Pulse until the shrimp are coarsely chopped. Scrape the sides of the bowl and add the heavy cream, bread crumbs, salt, and pepper and pulse just to combine. Don't over-process the cream or you'll wind up with grainy textured cream or even butter. Remove the mixture to a bowl and add the chopped tarragon leaves, blending them in with a spatula. Lay out one wonton skin on a board. Using a pastry bag or a teaspoon, place approximately one teaspoon of the filling in its center. Brush a second wonton skin with the egg-water mixture and lay over the filling, pressing lightly with your fingers to remove any trapped air and seal the edges of the wonton skins. Continue to make ravioli in this manner until all the filling has been used. The uncooked ravioli should be stored refrigerated in a container, sprinkled lightly with cornstarch. They will keep up to two days in the refrigerator, or for several weeks in the freezer. To freeze, lay the ravioli in a single layer on a wax-paper lined sheet pan and place in a freezer until frozen. They can then be removed and stored in freezer bags. Heat the fish stock in a sauce pan and set aside. In another sauce pot heat the olive oil, add the chopped onions and cook until wilted. Add the crushed tomatoes and cook for 10 minutes before adding the fish stock and saffron. Continue to cook for 30 minutes until ready to serve. To cook the ravioli, drop them into boiling salted water and continue cooking at a boil until they begin to float (about two to three minutes for fresh ravioli, 5 to 6 minutes for frozen ones). Drain and divide among soup bowls. Add 1/2 cup saffron broth to each bowl, garnish with a little diced tomato and some chopped fresh herbs such as tarragon or chives. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41679,"Obatzda (Beer Cheese) 8 ounces Camembert or Brie, at room temperature, chopped into large chunks 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup wheat beer 1/4 cup heavy cream 1/4 cup chopped fresh chives, plus more for topping 1 teaspoon smoked paprika, plus more for topping 1/2 teaspoon ground caraway seeds, optional 1 small yellow onion (or 1/2 large), chopped Kosher salt and freshly ground black pepper Instructions: Combine the cheese, butter, beer, cream, chives, paprika, caraway if using, onion and some salt and pepper in a food processor and blend to combine until smooth. Transfer to a serving bowl. Taste and adjust the salt and pepper as needed. Top with additional paprika and chives. ","[Hefeweizen, Brown Ale, Riesling, Gouda]" 41680,"Corn Pancakes 1 cup buttermilk, plus more if needed 2 tablespoons corn oil 1/2 cup yellow cornmeal 1/2 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup minced red bell pepper 10-ounce package frozen corn kernels, thawed 2 eggs separated 1 scallion, finely sliced Freshly ground black pepper Instructions: Blend the cup of buttermilk and corn oil together. Add the cornmeal and steep it to soften for 15 minutes while you get all the other ingredients together. Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt. Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper. Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and stir well. Whip the egg whites until stiff but not dry. Preheat the griddle. With a few swift strokes fold the dry ingredients into the wet ingredients (add more buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup of batter onto the griddle and cook for about 2 to 3 minutes per side. Serve with ham steaks. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 41681,"Cauldron Cake Cooking spray 2 16-to-18-ounce boxes chocolate cake mix (plus required ingredients) 2 3-ounce boxes lime gelatin 3 16-ounce tubs dark chocolate frosting 1/2 16-ounce tub white frosting Black food coloring 10 to 12 pieces each yellow, orange and red gummy fruit slices 2 mini chocolate-covered doughnuts Instructions: Preheat the oven to 350 degrees F. Coat four 9-inch cake pans with cooking spray. Prepare the cake mixes; divide the batter among the pans and bake and cool as directed. Meanwhile, prepare the gelatin as directed. Level the domed tops of the cakes with a long serrated knife. Stack 3 of the cakes on a small cardboard circle with a thin layer of chocolate frosting between each cake. Freeze at least 30 minutes. Put the 3-layer cake on an upside-down cake pan (so trimming will be easier). Using a small serrated knife, trim the bottom edge of the cake to round it out, then round out the top edge. Frost the top. Set the remaining cake layer on top of the 3-layer cake; freeze at least 30 minutes. Trim around this layer at an angle, cutting inward so it resembles a shallow bowl. Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep. Cover the inside of the hole with the white frosting. Dye the remaining chocolate frosting black. Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting (reserve about 1 tablespoon). Return the cake to the freezer. Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve. Make the flames: Using a paring knife, cut the gummy fruit slices in half to make 2 thinner slices. Press a few pieces of different colors together with your fingers as shown. Repeat to make about 20 flames. Press the flames around the bottom of the cake. Cut off one-third of each doughnut. Using the reserved black frosting as glue, press the doughnuts into the sides of the cake for handles. Add the gelatin just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41682,"Perfect Pumpkin Cakes 1 medium sugar pumpkin (2 pounds) 2 tablespoons olive oil
Nonstick spray, for greasing tin
4 large eggs 1 1/2 cups brown sugar
1 cup canola oil
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg 2 cups all-purpose flour
1 cup powdered sugar 1/4 teaspoon ground cinnamon
Instructions: For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use. Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture. Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin. For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 41683,"Pork Goulash with Apple and Onion 2 tablespoons vegetable or olive oil 5 ounces smoky bacon, chopped 2 pounds coarse ground pork from a butcher or hand-chopped pork shoulder (you can use ground pork from the meat case, but the dish will have more of a ground beef chili consistency) Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 medium apples, such as Gala or Honeycrisp 2 tablespoons fresh thyme leaves 2 Fresno cl peppers, seeded and finely chopped
1 large or 2 medium onions, finely chopped 1 large bay leaf 3 tablespoons sweet paprika 2 teaspoons ground coriander 2 teaspoons ground cumin 2 cups chicken stock 1/2 cup apple cider or cloudy organic apple juice Juice of 1/2 lemon Extra-wide egg noodles Butter 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley 2 cups shredded sharp white Cheddar 1 cup sour cream Instructions: Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper. While the pork browns, peel and chop the apples. Add to the pork along with the thyme, cl peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly. To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream. ","[Chardonnay, Pinot Grigio, Tempranillo, Grenache Blanc]

" 41684,"Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad 4 cloves garlic, chopped 1 lemon, zested and juiced 2 tablespoons chopped oregano leaves, plus more for garnish 1/2 cup canola oil 1 1/2 pounds pork tenderloin Salt and freshly ground black pepper 1 head radicchio, cut into quarters 2 beefsteak tomatoes, cut into wedges 1/4 cup red wine vinegar 1 heaping tablespoon Dijon mustard 1 tablespoon anchovy paste Honey 1/2 cup extra-virgin olive oil 2 cups baby arugula 1 English cucumber, cut into big hunks 1 cup pitted kalamata olives 1 tablespoon capers 1/4 pound Greek feta, crumbled Instructions: Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours. Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly. Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 41685,"Coconut-Curry Wheat Berries and Rice 1/2 cup wheat berries 1 tablespoon vegetable oil 1 small onion, finely chopped 1 teaspoon mild curry powder Pinch cayenne pepper 1/2 cup basmati rice, rinsed Kosher salt 1/2 cup lite (reduced-fat) coconut milk 2 tablespoons raisins or currants 1/2 cup loosely packed fresh cilantro leaves Juice of 1/2 lemon 2 tablespoons salted and roasted cashews, chopped Instructions: Soak the wheat berries overnight in enough water to cover by 1 inch. Drain. Combine the wheat berries with 1 3/4 cups water in a small saucepan; bring to a boil, adjust heat to medium-low, cover, and simmer until the wheat berries are tender but still toothsome, about 50 minutes. Let sit, covered, for 10 minutes. Drain off any excess water. (Wheat berries can be cooked and refrigerated up to 3 days in advance). Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the rice and 1/2 teaspoon salt and stir to coat. Pour in 1 cup water and the coconut milk; bring to a boil, lower heat to medium low, cover and simmer until most of the liquid is absorbed and the rice is tender, about 15 minutes. Uncover and add the cooked wheat berries and raisins (no need to stir). Cover again and let sit off the heat for 10 minutes. Stir in the cilantro, lemon juice and cashews. Serve warm. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Ros]

" 41686,"Jalapeno Poppers with Pheasant 20 jalapeno peppers 1 (8-ounce) package cream cheese 2 teaspoons garlic powder 2 teaspoons dried basil flakes 1 teaspoon celery salt 2 teaspoons dry rub pepper (recommended: Harley's) 2 teaspoons ground cumin 2 green onions, chopped 1 (3-pound) pheasant, cooked, bones removed 1 package thinly sliced bacon Instructions: Preheat grill over medium-high heat. Wash peppers and slice in half cross ways and remove the seeds. Mix cream cheese with herbs, spices and green onions. Slice the pheasant thinly. Stuff the jalapenos loosely with the cheese mixture and sliced pheasant. Wrap peppers with 1/2 slice of bacon. Place 4 pepper halves on a skewer and grill until done, about 8 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 41687,"Mexican Tortilla Casserole 2 tablespoons olive oil 2 cups diced fresh tomatoes (about 3 to 5) 1 onion, diced 3 cloves garlic, minced 4 teaspoons chili powder 2 teaspoons paprika 2 teaspoons ground cumin 1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces Kosher salt 1 15-ounce can pinto beans, drained and rinsed 1 15-ounce can kidney beans, drained and rinsed 1 16-ounce jar salsa verde 10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas 2 cups cooked rice (from 2/3 cup dry) 1 11-ounce can corn kernels, drained 1 pound grated cheddar-jack cheese 1 1/2 cups red enchilada sauce Sour cream and cilantro, for serving Instructions: In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside. In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside. To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese. If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro. Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 41688,"Portobellos Stuffed with Crab Meat: Funghi Portobello Farci con Carne di Granchi 1 pound jumbo lump crabmeat, picked over for cartilage 1 egg 1 tablespoon mayonnaise 1 teaspoon mustard 12 saltine crackers 1 teaspoon crab boil seasoning 1 teaspoon Worchestershire sauce 4 large portobello mushrooms, destemmed 1 teaspoon butter Sprinkle paprika Lemon slices, sliced tomatoes, or sliced cucumbers, for garnish Instructions: Place the crab into a medium bowl. In a separate bowl, combine egg, mayonnaise, mustard, crackers, crab boil seasoning, and Worcestershire sauce. Mix well. Gently fold mixture into the crab. Place crab mixture equally on top of each portobello mushroom. Top each center of the stuffing with a 1/4 teaspoon of butter. Refrigerate for 2 hours. Preheat over to 380 degrees F. Bake for 15 minutes, then place under the broiler for 2 minutes. Sprinkle with paprika. Serve with your favorite garnish, perhaps sliced lemon, tomato or cucumber. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 41689,"Veggie Empanada 1/2 cup vegetable shortening 2 pounds onions, diced 1 1/2 tablespoons chopped shallots 1 tablespoon chopped garlic 2 tablespoons tomato sauce 1 tablespoon tomato paste 3 tablespoons chopped mixed green and red peppers 1 1/2 tablespoons chopped fresh parsley leaves 2 tablespoons chardonnay wine 1 tablespoon vegetable stock 4 ounces portobello mushrooms, chopped 4 ounces carrots, diced 4 ounces green zucchini, diced 4 ounces yellow squash, diced 8 ounces broccoli, diced 8 ounces mixed vegetables 8 ounces chopped fresh spinach 8 ounces creamed corn 1 1/2 teaspoons crushed red pepper flakes 1 1/2 teaspoons paprika 1 1/2 teaspoons dried oregano 1 1/2 teaspoons Cajun seasoning Salt and pepper 12 Empanada dough disks 2 large egg yolks, beaten Instructions: In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned. Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms. Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well. Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours. Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking. Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41690,"Herb Roasted Turkey Breast with Pan Gravy 1 small (golf-ball sized) onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems) 3 tablespoons extra-virgin olive oil, plus more for oiling pan 1 teaspoon salt, plus more as needed 6 fresh bay leaves 4 tablespoons butter 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each) Freshly ground black pepper 3 tablespoons all-purpose flour 1/4 cup apple or regular brandy (recommended: Calvados) 2 to 3 cups apple cider Salt and pepper Instructions: Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside. Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste. Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside. Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F. Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy. Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper. Slice the turkey breast on the diagonal, and serve with warm gravy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41691,"Roasted Mushrooms with Pumpkin-Chipotle Polenta 2 pounds mixed mushroom caps, such as coarsely chopped hen of the woods or wood ears, coarsely chopped shiitakes, thinly sliced porcini, thinly sliced portabellas or criminis About 1/3 cup extra-virgin olive oil 1 head garlic, cloves crushed Small handful sage, chopped or thinly sliced Sea salt and freshly ground black pepper 1 cup cooked pumpkin puree 3 cups chicken stock Freshly grated nutmeg 1 chipotle in adobo, seeded and finely chopped, plus a small spoon of sauce 1 cup quick-cooking polenta 2 tablespoons butter 2 tablespoons honey Toasted pepitas, for garnish Chives, chopped, for garnish Instructions: Preheat the oven to 425 degrees F. Toss the mushrooms with the extra-virgin olive oil, garlic, sage, salt, and pepper, and roast 25 minutes. Meanwhile, heat the pumpkin puree in a small pot over medium heat with a little chicken stock to thin it out. Season with salt, pepper, and nutmeg. Bring the remaining stock to a boil in a saucepot and whisk in the chipotle in adobo, its sauce, and polenta. Keep whisking the polenta until it pulls away from the sides of the pot, then stir in the butter and honey. Combine the pumpkin and polenta and serve in shallow bowls. Top with roasted mushrooms and garnish with pepitas and chives. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 41692,"Chef's Salad 1 1/2 pounds Boston, bibb or green or red leaf lettuce, washed, trimmed, and dried Kosher salt and freshly ground black pepper 1 recipe Shallot or Herb Vinaigrette, Ranch, Blue Cheese or Thousand Island Dressing, recipes follow 4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces 4 ounces baked ham, cut into 2-inch long matchstick pieces 4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces 4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces 2 hard-cooked eggs, shelled, cut into wedges 1 ripe Hass avocado, diced 16 vine-ripened cherry or grape tomatoes, halved 2 kirby (pickling) cucumbers, sliced 1 cup toasted croutons 1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar 2 to 3 teaspoons Dijon mustard 1 teaspoon kosher salt Freshly ground black pepper 2 tablespoons finely minced shallots 2/3 cup extra-virgin olive oil 1/4 cup white, red or aged sherry vinegar 2 to 3 teaspoons Dijon mustard 1 small clove garlic, minced Kosher salt and freshly ground black pepper 3/4 cup extra-virgin olive oil 2 cloves garlic 1/2 teaspoon kosher salt 1 cup prepared or homemade mayonnaise 1/4 to 1/3 cup buttermilk 2 tablespoons minced flat-leaf parsley leaves 2 tablespoons minced fresh chives 1 scallion, trimmed and thinly sliced 1 teaspoon white wine vinegar Freshly ground black pepper 1 cup mayonnaise 1/2 cup crumbled Maytag or other blue cheese (about 3 ounces), divided 1/2 cup half and half 2 tablespoons sour cream 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt Freshly ground black pepper 1/2 clove garlic, minced 1/4 teaspoon kosher salt plus more to taste 3/4 cup prepared or homemade mayonnaise 1/4 cup bottled chili sauce 2 tablespoons ketchup 1 1/2 tablespoons minced onion 2 teaspoons sweet pickle relish 1/2 hard-cooked large egg, pushed through a sieve or finely chopped Freshly ground black pepper Instructions: Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table. In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week. Set a medium bowl on a kitchen towel shaped like an \O\ (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days. For variety, add your favorite dried or chopped fresh herbs.
Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days. In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days. Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41693,"Kobe Beef with Dipping Sauce and Hibachi Slaw 2 tablespoons wasabi powder 1 1/2 tablespoons water 1 teaspoon minced garlic 1-ounce chili sauce (recommended: Mae Ploy Sweet Chili Sauce) 3 1/4 ounces soy sauce 1-ounce white vinegar 1 teaspoon lime juice 1 3/4 ounces canola oil 1/2-ounce chopped green onion 2 ounces carrot, peeled and cut into matchsticks 2 ounces daikon root, cut into matchsticks 2 ounces red pepper, cut into matchsticks 1-ounce fresh chives, cut into matchsticks 1-ounce pea sprout, cut into matchstick size 1 tablespoon Dipping Sauce 1/2 pound Kobe beef, see Cook's Note* Dipping Sauce, recipe follows Hibachi Slaw, recipe follows Instructions: For the Dipping Sauce: Combine wasabi and water to make a paste. Using a blender or a mixing bowl with a whisk Add remaining ingredients except oil and onion, blend until well combined or whisk well. Emulsify in oil by pouring it slowly into the blender while running or mixing bowl while mixing. Stir in onion and set aside. For the Hibachi Slaw: Using a mandoline or with a knife, cut the carrots and daikon to a matchstick size. Using your knife, cut red pepper into the same shape as the daikon and carrot. Cut the chives in the same manner. Toss all together with pea sprouts. Season with salt and pepper and 1 tablespoon dipping sauce. For the Beef: In the restaurant, we serve raw slices of kobe beef with a hibachi. The customers then cook the beef at the table on a hot stone. For home use, I suggest cutting the beef tenderloin into quarters lengthwise. Season them well with salt and pepper, to taste. Then quickly sear them on all sides in a very hot saute pan with cooking oil. Let the meat rest for 2 to 3 minutes. Then slice across the loin into very thin slices. Enjoy with the Dipping Sauce and Slaw. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41694,"Tarragon Chive Vinegar 2 quarts water 1 teaspoon household bleach 24 sprigs fresh tarragon* 24 fresh chive shoots 6 cups white wine vinegar Instructions: *Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed. If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles. Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry. Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks. After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside. Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times. Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41695,"Hot German Potato Salad 2 pounds white-skinned waxy potatoes, scrubbed (about 5 large) Kosher salt 6 slices bacon (about 4 ounces) 1 small yellow onion, diced 3/4 cup chicken broth 1/3 cup fruity white wine (recommended: Riesling)
3 tablespoons white wine vinegar 2 tablespoons whole-grain mustard 2 teaspoons sugar 1/4 cup chopped fresh flat-leaf parsley Freshly ground pepper Instructions:

1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 41696,"Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice 4 cups chopped bok choy 1 red bell pepper, seeded and sliced 1 pound skinless boneless chicken breast halves, 4 (4-ounce) halves Salt and ground black pepper 1/2 cup reduced-sodium chicken broth 1/2 cup sake (rice wine) 2 teaspoons sesame oil 1 tablespoon minced fresh ginger 1 tablespoon red curry paste 1/4 cup flaked coconut 2 cups quick cooking jasmine rice 2 (14-ounce) can light coconut milk 1/4 cup freshly chopped cilantro leaves, for garnish Instructions: Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe. Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]

" 41697,"Buttered Rosemary Rolls 15 frozen, unbaked, un-risen dinner rolls Melted butter Coarsely chopped fresh rosemary Coarse sea salt Instructions: Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.
When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.
Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.
Then you can dig right in! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41698,"Caramelized Onion Toasts 4 tablespoons unsalted butter, plus 4 tablespoons, softened, for brushing the bread 3 onions, sliced 3 to 4 anchovy halves, chopped 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1 baguette 1/3 cup pitted Nicoise olives Extra-virgin olive oil Shaved Parmigiano-Reggiano Serving suggestion: store bought Italian cured meats, such as some sliced prosciutto, sliced mortadella and your favorite hard salami Instructions: Preheat the oven to 400 degrees F. Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes. Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter. When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot. Serve the onion toasts alongside an assortment of Italian meats. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41699,"Gamberi al Cioccolato: Shrimp with Chocolate 1 cup/229 g chopped finest quality plain dark chocolate (at least 70 percent cocoa) 1/2 cup/118 ml milk 3 tablespoons/45 ml extra-virgin olive oil 2 cloves garlic, crushed 1 pound/450 g shrimp, peeled and deveined Salt 1 cup/240 ml white wine Small bunch fresh flat-leaf parsley, chopped Instructions: Combine the chopped chocolate and milk in a stainless steel bowl. Rest the bowl over a pot of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the chocolate is completely melted.
In a frying pan, heat up the olive oil and saute the garlic until soft. Add the shrimp and cook until the shrimp are pink and just opaque. Add the salt and wine, and let reduce. Then add the parsley. Plate and drizzle with melted chocolate. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 41700,"Arugula With Proscuitto And Burrata 1/4 cup good white wine vinegar 1 1/2 teaspoons Dijon mustard
1 extra-large egg yolk, at room temperature
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
9 ounces baby arugula
2 (8-ounce) balls of burrata or mozzarella
1/4 pound thinly sliced Italian prosciutto (8 to 10 large slices)
Instructions: Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well. Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41701,"Salmon Cakes with Artichoke Tartar Sauce 1 small jar artichokes, drained and chopped 1 cup mayonnaise
2 tablespoons chopped cornichons
1 tablespoon chopped capers (rinsed and drained)
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1/4 cup finely diced celery
1/4 cup finely diced red onions
1/4 cup finely diced red bell peppers 2 tablespoons minced freshly parsley
Two 14.75-ounce cans boneless, skinless salmon
2/3 cup cracker crumbs (I like Ritz) 2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg
Zest of 1 lemon
Juice of 1/2 lemon
Instructions: For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use. For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch. Transfer to a serving platter and serve with the tartar sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 41702,"Fried Shrimp 1/2 cup cornstarch 1/2 cup all-purpose flour
3 large eggs
1 cup panko breadcrumbs
1/2 cup seasoned breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied Vegetable oil, for shallow frying
Kosher salt and freshly ground black pepper Cocktail Sauce, recipe follows 2 cups ketchup 2 heaping tablespoons prepared horseradish Instructions: Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs. Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F. Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce. Stir together the ketchup and horseradish in a bowl. Chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41703,"Clams Casino 2 tablespoons vegetable oil 1/4 pound pancetta, sliced into thin strips 1/4 cup minced red onion or shallot 1 teaspoon minced garlic 1 tablespoon lemon juice 1 teaspoon crab boil seasoning (recommended: Old Bay) 2 tablespoons butter, softened 1 tablespoon minced fresh parsley 24 littleneck clams, shucked and kept in bottom shell 1/4 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the oil and heat to the verge of smoking. Add the pancetta, reduce the heat to medium, and cook the pancetta until crispy, 2 to 3 minutes. Once cooked, remove the pancetta with a slotted spoon to paper towels and reserve. Add the onions and garlic and cook until translucent, 6 to 7 minutes. Once the onions are cooked, remove from the pan and toss in a bowl with the lemon juice, crab boil seasoning, butter, and parsley. Top the clams with the onion-herb mixture, reserved pancetta, and Parmesan. Place on a baking sheet and bake until the cheese has melted, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41704,"Pecan Tart 1 cup all-purpose flour 1/4 teaspoon salt 3 tablespoons sugar 1/2 cup (1 stick) cold butter 4 to 6 tablespoons ice cold water 1/2 cup sugar 1/2 cup corn syrup 2 large eggs 1 teaspoon butter, melted 1 cup chopped pecans 1 1/2 teaspoons vanilla extract 2 large Rome apples, cored, peeled and chopped 1 teaspoon lemon juice Instructions: Preheat oven to 350 degrees F. Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan. In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside. In a small bowl mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 41705,"Gluten-Free Pineapple and Ham Pizza Gluten-Free Pizza Dough, recipe follows Nonstick cooking spray 1/4 small red onion, thinly sliced Juice of 1 lime 1/3 cup pizza sauce 2/3 cup shredded smoked Gouda 3 ounces Canadian bacon, cut into 1-inch pieces 3/4 cup pineapple chunks, thinly sliced Cilantro leaves, for garnish 2 large all-purpose potatoes (about 14 ounces) 1/3 cup warm water (110 degrees F) 2 teaspoons agave syrup or honey One 1/4-ounce package active dry yeast 1 cup white rice flour 1/2 cup tapioca starch Kosher salt 1 large egg white 1 tablespoon extra-virgin olive oil Instructions: Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls. Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly. Meanwhile, toss the onions and lime juice in a small bowl and let sit at room temperature until the onions turn pink and soften slightly, about 10 minutes. Strain. Divide the pizza sauce, Gouda, bacon and pineapple between the 2 pizza crusts. Bake on the preheated stone until the crust is golden brown and the Gouda melts, 8 to 10 minutes. Top with the pickled onions and cilantro. Cut each pizza into 4 slices and serve. Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside. Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.) Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours. Form the dough into 2 or 4 balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook. Per serving: Calories: 330; Fat: 4.5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 380 mg; Carbohydrate: 67 g; Fiber: 3 g; Protein: 6 g; Sugar: 3 g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41706,"Scrambled Eggs with Cheddar Cheese and Onions 10 large eggs 1/4 cup milk, half-and-half, or heavy cream Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 small onion, diced 1 cup coarsely shredded extra-sharp Farmhouse cheddar (about 3 ounces) Instructions: In a medium bowl, whisk together the eggs and milk and season with salt and pepper. Melt the butter in a medium non-stick skillet over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the egg mixture and cook, stirring, until loosely set, about 3 minutes. Sprinkle the cheese over the eggs and stir to combine. Continue to cook, stirring, for 2 to 4 minutes depending on desired firmness of the eggs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41707,"Frisee Salad with Beans, Goat Cheese and Warm Bacon Dressing 1 cup dried navy beans, soaked overnight in cold water 2 garlic cloves, smashed Fresh thyme sprigs 4 cups cold water 1 teaspoon salt 2 cups crusty bread cubes 2 tablespoons extra-virgin olive oil, plus 2 teaspoons 1/4 pound thick sliced smoked bacon, cut into 3-inch strips 3 large shallots, thinly sliced 3 tablespoons balsamic vinegar Fresh ground pepper 1/2 pound frisee, washed 1/2 pint yellow cherry tomatoes, halved 1/4 pound mild goat cheese crumbled Instructions: Drain and rinse off the beans. In a medium saucepan, combine beans, garlic, fresh thyme sprigs, and 4 cups cold water. Bring to a boil and skim off any foam. Simmer until tender. About 10 minutes before they are done, add the salt (about 1 teaspoon). Drain the beans and allow to cool room temperature. Throw away garlic and thyme. Preheat oven to 350 degrees F. Toss the bread cubes with 2 tablespoons or more of olive oil, salt, and pepper. Toast until golden. Fry bacon until crisp. Transfer to paper towels and drain. Add 2 teaspoons of olive oil to bacon pan. Saute the shallots in the olive oil until just colored light golden. Whisk in the vinegar and season with salt and pepper. Keep the dressing warm. In a big bowl, toss the frisee, beans, bacon, toasted croutons, and tomatoes together. Add the dressings and toss. Plate each salad and sprinkle the crumbled goat cheese over top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41708,"Stromboli Bread Wreath 1 pound fresh pizza dough Nonstick cooking spray, for the pan
2 tablespoons olive oil, plus more for brushing
1 pound sweet Italian sausage, removed from casing
All-purpose flour, for dusting 2 cups fresh or store-bought basil pesto 4 ounces mortadella, thinly sliced and cut into squares
2 ounces pepperoni, thinly sliced and cut into squares
2 ounces Genoa salami, thinly sliced and cut into squares
8 ounces mozzarella, deli-sliced (the drier the better), cut into squares
3 sun-dried tomatoes Instructions: Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours. Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray. Add the olive oil to a medium saute pan over medium-high heat and cook the sausage until brown, 12 to 15 minutes. Transfer to a medium bowl with a slotted spoon and allow to cool slightly. Roll out the dough on a lightly floured surface into a long oval about 10 inches wide by 18 inches long. Spread 1/2 cup pesto in the middle of the dough, leaving about a 2-inch dough border. Add the mortadella, pepperoni, salami and mozzarella to the cooked sausage and toss to combine. Scoop the sausage mixture on top of the pesto. Fold both sides of the dough lengthwise around the filling to create a seam along the center of the log. Crimp the seam to seal. Place in the greased Bundt pan seam-side up. Poke holes along the top to release the steam. Bake until golden brown on top, about 25 minutes. Let rest for 5 minutes. Place a cutting board on top of the Bundt pan and flip the wreath out carefully, then remove the pan. Form a sun-dried tomato bow by cutting one sun-dried tomato in half lengthwise. Arrange the remaining 2 sun-dried tomatoes end-to-end, then wrap one of the halves around its center and secure with a toothpick to make the bow. Cut the remaining half lengthwise into 2 pieces and arrange them hanging down from behind the back of the bow, securing with a toothpick. Serve the wreath with the remaining pesto in a bowl in the center. Garnish with the sun-dried tomato bow and gaze at the glory of the sausage wreath! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 41709,"Beans Stroganoff 2 tablespoons olive oil 1 medium yellow onion, chopped 8 ounces cremini mushrooms, sliced 8 ounces shiitake mushrooms, stems removed, sliced Kosher salt and freshly ground black pepper 1 tablespoon fresh thyme leaves, chopped 2 cloves garlic, minced 1/2 cup dry white wine 1 1/2 cups mushroom broth 3 tablespoons vegetarian Worcestershire sauce 2 tablespoons Dijon mustard Two 15-ounce cans navy beans, drained and rinsed 3/4 cup sour cream 1/2 cup fresh flat-leaf parsley leaves, chopped, plus more for serving Toasted bread or cooked egg noodles, for serving Instructions: Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the cremini mushrooms, shiitake mushrooms, 1 teaspoon salt and a generous amount of pepper and cook, stirring frequently, until the mushrooms have released their liquid, softened and are just starting to crisp up, 6 to 7 minutes. Stir in the thyme and garlic until just fragrant and the garlic is softened, 1 to 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, 3 to 4 minutes. Add the mushroom broth, Worcestershire sauce, Dijon, 1/2 teaspoon salt and a generous amount of pepper and bring to a simmer. Reduce the heat to medium low, fold in the beans and sour cream and stir until combined. Simmer until warmed through and the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in the parsley. To serve, spoon the beans over toasted bread or egg noodles and garnish with more chopped parsley. Refrigerate leftovers in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41710,"Roasted Autumn Vegetable Clafoutis 2 carrots, diced small 2 parsnips, peeled and diced small 2 small turnips, peeled and diced small 1 sweet potato, peeled and diced small Extra-virgin olive oil, for drizzling Kosher salt 5 sprigs fresh rosemary 12 sprigs fresh thyme 2 tablespoons unsalted butter 2 shallots, sliced thinly 1 tablespoon chopped fresh sage 2 cups diced Honeycrisp apple 1/2 cup all-purpose flour 3 large eggs 3/4 cup half-and-half 1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Add the carrots, parsnips and turnips to one baking sheet. Add the sweet potatoes to a separate baking sheet. Drizzle each with olive oil and sprinkle with salt. Add 2 sprigs of rosemary and 5 sprigs of thyme to each baking sheet. Roast about 30 minutes, rotating the sheets and tossing the vegetables about halfway through. Meanwhile, melt the butter in a 10-inch cast-iron or other oven-safe saut pan. Add the shallots, sage and some salt, and saut until translucent, about 5 minutes. Add the apples and a pinch of salt and cook until the apples are softened but still have some bite, an additional 4 minutes. Once the vegetables are done roasting, combine them in the saut pan with the shallot-apple mixture. Reduce the oven temperature to 325 degrees F. Remove the leaves of the remaining sprig rosemary and 2 sprigs thyme and chop. In a medium bowl, whisk together the flour, eggs, half-and-half, rosemary and thyme, 1/4 cup Parmesan and some salt. Pour the egg mixture evenly over the vegetables. Sprinkle the remaining 1/4 cup Parmesan over the top. Bake until golden and set, 30 to 35 minutes. Let rest 5 minutes, then serve immediately or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41711,"Blackstone Breakfast Sandwiches 8 large eggs Kosher salt 8 slices bacon, halved crosswise One 16-ounce tube refrigerated biscuits (8 biscuits) 5 ounces baby spinach 8 slices pepper jack cheese (about 6 ounces) 1 large Roma tomato, sliced into 8 rounds Hot sauce, for serving Instructions: Set 2 burners to medium and 2 burners to low on a 36-inch Blackstone? Griddle Cooking Station and preheat for 10 minutes. Meanwhile whisk the eggs in a medium bowl until well beaten. Whisk in 1 teaspoon salt and set aside. Put the bacon over medium heat in a single layer. Once the fat starts to render, spread some of it to the low-heat side of the griddle, for the biscuits to cook in. Press the individual biscuits between your hands to help flatten and widen them, then arrange them on the low-heat side in a tight circle. Cover the biscuits with a 12-inch heavy-duty round basting cover or dome and cook until golden on one side, about 8 minutes. Uncover, flip each biscuit, cover again and continue to cook until golden and fluffy on the inside, 8 to 10 minutes more. Meanwhile, as the bacon cooks, move the cooked pieces to the low-heat side of the griddle, positioning them between you and the biscuits; the fat will continue to render and run towards the drain for the biscuits to fry in. When all the bacon is cooked, after about 8 minutes, reduce the medium-heat side to low. Add the spinach, spread it in a single layer and cook, stirring, until wilted, about 2 minutes. Spread the spinach out over a rough rectangular area covering about a third of the griddle. Pour the eggs over the spinach and with the back of a large spatula, spread the eggs into an even rectangle. Arrange 2 rows of 4 slices of pepper jack cheese on half of the egg rectangle, then top each slice of cheese with a tomato slice. Using a large metal spatula, flip the plain half of the eggs over the cheese- and tomato-topped half, like a book, to enclose the filling. Using the side of the spatula, cut between the cheese slices, resulting in 8 stuffed egg squares. Split each biscuit in half and fill with an egg square and 2 pieces of bacon. Serve with hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 41712,"Vegan Gnocchi Rock salt 4 organic russet potatoes (other potatoes will work, but you may want to switch to bread flour if you use anything else)
Kosher salt 1 tablespoon olive oil, optional
Freshly ground black pepper
1 to 1 1/2 cups all-purpose organic flour, plus more for dusting
1/4 cup good-quality olive oil for cooking (not extra-virgin normally used in salad dressings) 2 cups shredded Brussels sprouts
1 tablespoon minced fresh garlic
1/2 tablespoon red cl flakes
4 cups lacinato kale, also known as dinosaur kale (if you don't like kale you can easily use spinach or red Russian kale) 1 cup California walnuts, lightly toasted
Kosher salt and freshly ground black pepper Instructions: For the gnocchi: Preheat the oven to 400 degrees F. Line a baking sheet with rock salt. Place the russet potatoes on the rock salt-lined baking sheet. Bake until the potatoes are easily pierced with a fork, about 1 hour. Remove from the oven and halve lengthwise. Bring a large pot of water to a boil. (I like to use an 8-quart pot and fill it most of the way with water.) Add a bit of salt to the water. Once the potatoes are cool enough to touch--don't let them cool completely, you want them to be as warm as possible but still be able to handle them--peel the skins and place the insides in a large bowl. Mash the potatoes until pretty smooth--it is best to run the potatoes through a ricer, but you can even puree them in a food processor. Add the olive oil, if using, and salt and pepper to taste. Add the flour to the mashed potatoes in 1/4 cup intervals, using your hands to work the flour in with each addition. You want to use as little flour as possible to achieve a perfect ball of dough. Once you think you have the right consistency, tear off a tiny piece, roll it into a ball and drop it into the boiling water. If it rises to the top without falling apart, that's good, but you still want to taste it. If it tastes gummy, add flour to the dough by the tablespoon until you get a firmer dough. You can turn the boiling water down to low while you form the gnocchi because this will take a little while. Turn the dough out onto a floured surface. Tear a piece off and roll into a long rope about 3/4 inch in diameter. Cut the rope in half, then with the two ropes next to each other, slice them into 1/2-inch \pillows.\ At Calafia, we do not pass the gnocchi on a gnocchi board or a fork. After they're cut, we freeze them in an airtight container. Turn the water back up to a boil. Line 2 baking sheets with parchment paper. In batches, drop the gnocchi into the boiling water. They will dance around for a while but once they rise to the top and stay there for a couple of seconds, they are done. Use a slotted spoon to remove (don't let them hang at the top of the water for more than a few seconds). Place the gnocchi on the lined baking sheets, making sure that none are touching. Reserve some of the cooking water. You can now serve them in whatever gnocchi recipe you desire, or you can store them for later (see Cook's Note). Enjoy! For the vegan gnocchi with kale: Heat a saute pan over medium-high heat and add the olive oil. Just before the oil starts to smoke, add one serving of the gnocchi cook until the gnocchi begins to turn brown. At this point, add in the shredded Brussels sprouts and cook until they begin to sweat. Then, add the minced garlic and red cl flakes and, once the garlic has become fragrant, add in a small amount of the cooking water you used to boil the gnocchi, just a couple of tablespoons. Add the kale, turn down the heat and allow the kale to cook down. The last ingredient is the toasted California walnuts. You can crush them into the pan as you toss them in so as to have walnuts in every bite. Season with salt and pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 41713,"Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce 1 tablespoon canola oil 2 beef fillet steaks (about 6 ounces each) Salt and coarsely ground black pepper 8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced 1/2 shallot, finely diced 1/2 cup red wine 1/2 cup beef stock 1 tablespoon cold unsalted butter 1 tablespoon Dijon mustard 1 tablespoon chopped fresh flat-leaf parsley Instructions: Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley. Top the now-rested fillets with the sauce and taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 41714,"Black-and-Orange Cookies 3 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 2 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar 2 large eggs plus 3 egg yolks 4 1/2 cups confectioners' sugar 3 tablespoons light corn syrup 1 tablespoon fresh lemon juice 1 tablespoon pure vanilla extract Orange gel food coloring 1/4 cup unsweetened cocoa powder (not Dutch process) Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking powder, nutmeg and salt onto a large piece of parchment or into a bowl. Combine the milk and vanilla in a measuring cup. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the whole eggs and yolks, one at a time, then increase the speed to high and beat until combined, about 30 seconds. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, and beginning and ending with the flour. Increase the speed to high and beat 15 seconds to combine and lighten the batter. Arrange mounds of batter (about 2 tablespoons each) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are just golden brown around the edges, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Make the icing: Beat the confectioners' sugar, corn syrup, lemon juice and vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium and add 6 to 7 tablespoons cold water, a little at a time, until the icing is smooth and spreadable. Transfer a little more than half of the icing to a medium bowl; tint orange with food coloring and set aside. Add the cocoa powder to the plain icing and mix on low speed until combined. Increase the speed to medium and add 1 to 2 tablespoons cold water, a little at a time, to make the chocolate icing the same consistency as the orange icing. Spread icing on the flatter side of each cookie, covering half with orange and half with chocolate icing. Let sit until the icing hardens, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41715,"Ham-and-Cheese Wafflewiches with Kale Chips 1 bunch kale (about 1 pound), preferably Tuscan 1 tablespoon extra-virgin olive oil Kosher salt 1 Granny Smith apple, peeled and grated 1/3 cup honey mustard 8 frozen waffles 1/2 pound deli-sliced ham 1/4 pound sliced cheddar cheese 4 tablespoons unsalted butter Instructions: Make the kale chips: Preheat the oven to 275 degrees F. Cut off the tough stems of the kale, then cut the leaves into 1 1/2-inch pieces. Toss the kale on a baking sheet with the olive oil and 1/2 teaspoon salt; spread in a single layer. Transfer to the oven and bake, flipping halfway through, until crisp, about 20 minutes. Meanwhile, make the sandwiches: Combine the apple and honey mustard in a medium bowl. Spread evenly onto 4 frozen waffles and top with the ham and cheese. Cover with the remaining waffles to make 4 sandwiches. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the waffle sandwiches and cook until golden, about 3 minutes per side, adding the remaining 2 tablespoons butter when you flip. Remove to a cutting board and cut the sandwiches in half. Serve with the kale chips. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 41716,"Acras de Morue 1 cup flour Salt and freshly ground black pepper 2 eggs 1/2 cup milk 1/2 pound salted codfish, flaked 1 sprig fresh thyme 2 sprigs flat-leaf parsley 1 scallion, including green top 2 chives 1/4 teaspoon ground allspice 1/2 Scotch Bonnet cl Corn oil, for frying (2 inches) Instructions: For the batter, mix the flour and the seasoning together in a medium-size bowl. Make a well in the middle of the flour mixture and break the eggs into the well 1 at a time while beating the mixture has become a thick, uniform paste. Cover the bowl with a dampened cloth and allow it to rest for 1 to 4 hours. For the fish, place the flaked codfish, thyme, parsley, scallion, chives, allspice, and cl in the bowl of a food processor and grind them together into a thick paste. Fold this paste into the acras batter. Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees F in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 41717,"Well-Done Steak with Blue Cheese Compound Butter 1 cup (2 sticks) unsalted butter, at room temperature, plus 2 tablespoons 6 ounces blue cheese
Kosher salt and freshly ground black pepper
4 New York strip steaks, 14 to 16 ounces each 1 tablespoon vegetable oil Instructions: Combine the 1 cup butter, blue cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a food processor. Process until well blended and smooth. Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill. Remove the steaks from the refrigerator and let them come to room temp for 30 to 45 minutes. Meanwhile, preheat the oven to 450 degrees F. Sprinkle the steaks with salt. Heat a cast-iron grill pan over high heat until starting to smoke, then add a small amount of oil to the pan. Place the steaks in the pan and cook for 4 minutes. Flip and cook for another 4 minutes. Turn off the oven and transfer the pan to the oven for 8 minutes, or until the steaks reach an internal temperature of 155 degrees F. Place 1/2 tablespoon of the remaining butter on each steak and allow the steaks to rest for 5 minutes before serving; the internal temperature will climb another 5 degrees. Serve the steaks topped with blue cheese compound butter.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41718,"Grilled Cobb Salad 2 medium yellow tomatoes (about 1 pound) Kosher salt and freshly ground black pepper 4 small cloves garlic 3/4 cup extra-virgin olive oil Zest and juice of 3 lemons 2 boneless, skinless chicken breasts (about 12 ounces) 1 small, ripe avocado, halved, pitted and flesh removed 1 scallion, thinly sliced 6 slices thick-cut bacon 3 hearts of romaine 4 hard-boiled eggs, quartered 4 ounces blue cheese, crumbled Instructions: Prepare a grill or large grill pan for medium heat. Quarter the tomatoes, then slice each quarter into 1/2-inch-thick pieces. Combine with 1/4 teaspoon salt in a medium bowl; let sit at room temperature. Grate 3 of the garlic cloves into a 1-quart resealable bag. Add 1/4 cup of the oil, half the lemon zest and juice, and the chicken, and seal the bag tightly. Massage the marinade into the chicken, making sure it is evenly coated. Let sit at room temperature for 20 minutes. Meanwhile, grate the remaining garlic clove into the carafe of a blender. Add the avocados, scallions, 1/2 cup water, 1/3 cup of the oil, the remaining lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper, and puree until smooth. Place a piece of plastic wrap directly on top of the dressing, and refrigerate the carafe. Transfer the chicken to a plate or baking sheet, shaking off any excess marinade. Sprinkle liberally with salt and pepper. Place the chicken and the bacon on the grill. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.) Grill the chicken until charred on both sides and an instant-read thermometer inserted in the deepest part of each breast reads 165 degrees F, about 5 minutes per side; transfer to a cutting board, and let rest for at least 5 minutes. Grill the bacon, flipping as needed to ensure even cooking, until lightly charred on both sides and most of the fat has rendered, about 10 minutes; transfer to the cutting board. While the chicken rests, quarter the romaine hearts lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides with the remaining oil, and sprinkle liberally with salt and pepper. Grill, cut-side down, leaving 1/2 inch of space between each quarter (do not crowd; grill in batches if needed), until 1 cut side is lightly charred, 30 seconds to 1 minute; turn and repeat for the other cut side; transfer to a cutting board, and let cool slightly. Cut into 1-inch pieces, and mound onto a large platter. Cut the chicken into 1/2-inch pieces, and crumble the bacon. Arrange the chicken, bacon, hard-boiled eggs, tomatoes (along with the juices) and blue cheese in rows on top of the romaine. When ready to serve, toss with the dressing, season with salt and pepper and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 41719,"Fresh Lemonade 1 cup freshly squeezed lemon juice (5 to 6 lemons) 1/2 to 3/4 cup superfine sugar, to taste 1 cup crushed ice 4 cups water Instructions: Place all the ingredients in a blender and process until completely smooth. Serve over ice. ","[Verdict Blanc, Sauvignon Blanc, Pinot Grigio]" 41720,"Cocoa-Chili-Rubbed Chicken 4 boneless, skinless chicken breast halves 1 Tbsp. chili powder 2 tsp. cocoa powder 1 tsp. dried thyme 2 tsp. dried oregano 1/2 tsp. granulated sugar 1/2 tsp. kosher salt 2 Tbsp. olive oil Instructions: Preheat oven to 375 degrees. In a mixing bowl, combine all the dry ingredients. Heat a large ovenproof skillet over medium heat. Add almost all of the 2 tablespoons olive oil to the skillet. Brush both sides of chicken breasts with remaining oil.
Generously rub chicken with the cocoa-chili rub until evenly coated on all sides. Place chicken into skillet and sear on both sides. Remove skillet from heat and bake in the oven for approximately 12 minutes or until chicken is cooked through. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 41721,"Blueberry-Nectarine Crisp 1 pint blueberries 2 large ripe nectarines, pitted and cut into thick slices 1/2 Meyer lemon, zested and juiced 2 tablespoons cornstarch 1/4 cup tightly packed brown sugar 2 tablespoons sugar 1/2 teaspoon vanilla extract Pinch kosher salt 1 1/4 cups all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1/2 cup sugar 1 1/4 stick cold unsalted butter, cut into pea-sized pieces 1/2 cup sliced almonds Pinch kosher salt 1 to 2 tablespoons cold water 1 cup mascarpone cheese 1 tablespoon sugar Instructions: Preheat the oven to 350 degrees F. For the filling: Toss the blueberries and nectarines in a large bowl with the lemon zest and juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly among 4 (6-ounce) ramekins. For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add the water, 1 tablespoon at a time, until the mixture is clumpy but crumbly. Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy. Place the ramekins on a sheet tray and bake in the oven until the filling is hot and bubbly and the topping is brown and crispy, 20 to 25 minutes. Sweeten the mascarpone with the sugar. Onto a small sheet pan or plate, neatly spoon 4 small portions of sweetened mascarpone and chill until ready to serve. Top each crisp with a quenelle of cold mascarpone. Serve the crisps warm. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 41722,"Hot Chocolate Sugar Cookie Sandwiches 1 cup sugar 2 1/2 cups all-purpose flour 3/4 cup hot chocolate or cocoa mix 1/2 teaspoon fine salt 1/4 teaspoon baking powder 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 12 marshmallows, cut in half 4 ounces bittersweet chocolate, coarsely chopped 1 teaspoon honey Instructions: Process the sugar in a food processor until finely ground. Add the flour, hot chocolate mix, salt and baking powder, and pulse just to combine. Add the butter, and pulse until it is all incorporated into the flour and the mixture has a sandy texture. Add the eggs and vanilla, and pulse until the mixture comes together in big clumps. Turn the dough out onto a clean work surface, and knead a few times to form a ball. Divide the dough in half, and roll each half into a log about 8 by 1 1/2 inches. Roll each log up in a piece of parchment, and tightly twist the ends. Freeze until firm, about 2 hours up to 1 month. Position oven racks in the top and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut 1 log into 1/4-inch-thick slices (you should get about 24). Arrange 12 slices on each prepared baking sheet, and bake until the cookies lose their sheen and stay together when lifted with a metal spatula, about 12 minutes. Let cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining log of dough. Arrange 24 of the cookies, bottom-side up, on a baking sheet. Put a marshmallow half in the center of each. Bake until the marshmallows puff up and are hot. Gently press 1 of the remaining 24 cookies on top of each marshmallow to form sandwiches. Let the marshmallow centers cool while the cookies are on the baking sheet. Microwave the chocolate and honey in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth. Use the back of a spoon or a small offset spatula to spread some of the icing on top of each sandwich. Store for up to 2 days at room temperature in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41723,"Cucumber Lychee Sake 4 long thin slices fresh ginger 1 cup water 1 cup sugar 2 English cucumbers, plus extra slices for garnish 1/2 cup sake 1/4 cup lychee juice, plus lychees for garnish Instructions: Make ginger simple syrup by combining ginger, and 1 cup water and 1 cup sugar in a small saucepan and simmer until sugar has dissolved. Set aside to cool. Peel cucumbers and cut half of 1 into thin slices. Puree the remaining 1 1/2 cucumbers in a blender. In a shaker, combine sake, pureed cucumber, ginger simple syrup and lychee juice. Shake to combine and serve in ice filled glasses garnished with lychee fruit. ","[Sak, Gewrztraminer, Riesling, Vinho Verde]" 41724,"Cast Iron Blackened Grouper with Grilled Seasonal Asparagus, Morels, Roasted Fingerlings, and Watercress Cream Blackening Spice, recipe follows 2 pound grouper fillet 12 fingerling potatoes 8 peeled white asparagus 8 peeled green asparagus 1/2 pound fresh morel mushrooms 1/2 cup sugar snap peas (remove pods) 3 tablespoons unsalted butter 3 bunches watercress 2 cups heavy cream 4 tablespoons grape seed oil, divided 1 tablespoon black peppercorns 1 tablespoon coriander seed 1 teaspoon cayenne pepper 1 teaspoon Spanish paprika 2 lemons, zest, dried 2 oranges, zest, dried Salt and pepper Instructions: Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin side down on a plate and generously rub the Blackening Spice onto the flesh. Set aside. Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grape seed oil for a fine puree. Heat the remaining 2 tablespoons grape seed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes. To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves. Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 41725,"Brick-Pressed Chicken with Chickpea Conserva 8 cloves garlic Leaves from 1 bunch fresh basil
Leaves from 1 bunch fresh cilantro
Leaves from 1 bunch fresh parsley
Leaves from 1 bunch fresh rosemary
1 pint extra-virgin olive oil 1 tablespoon salt
1 tablespoon ground pepper
1 whole chicken Oil, for the grill Chickpea Conserva, recipe follows 1 pound black chickpeas 1 pound white chickpeas 2 tablespoons olive oil 2 cups diced pancetta 1 cup chopped carrot 1 cup chopped celery 1 cup chopped fennel 1 cup chopped onion 1 tablespoon minced garlic 1 teaspoon fresh thyme leaves Pinch saffron
3 quarts chicken stock
Salt
2 cups lemon juice
Instructions: Put garlic, basil, cilantro, parsley, rosemary, oil, salt and pepper in a blender. Starting on medium speed, blend everything together. Increase to high speed make sure everything is blended well. Once everything is homogenous, pour out into a large bowl. Very carefully cut along both sides of the backbone of the whole chicken to remove it, splitting the chicken, then cut down the breastbone to cut the chicken in half. Place the chicken halves in marinade. Let the chicken hang out in the marinade at room temperature for at least 1 hour or up to overnight in the fridge. Preheat a grill for cooking at medium-high heat. Lightly oil the grill grates. Place the chicken skin-side down on grill and place a brick on top of each piece to weigh them down. Let cook 5 minutes, then flip chicken and continue to press with bricks. Let cook until the chicken is fully cooked and its internal temperature reaches 165 degrees F, about 10 minutes. Let chicken rest for 5 minutes. Meanwhile, begin warming Chickpea Conserva in its liquid. When the chickpeas are hot, plate them on a large serving platter and arrange the chicken on top. Serve immediately. Soak chickpeas in water at room temperature for at least 12 hours. Drain chickpeas well. Add olive oil, pancetta, carrots, celery, fennel, onions, garlic and thyme to a large saute pan over medium-high heat, and cook, stirring occasionally, until golden brown. Add chickpeas and saffron and cook for 1 minute. Add chicken stock and cook for 15 minutes. Season with salt and cook until the chickpeas reach desired consistency, another 45 minutes. Take off heat, finish with lemon juice and pour chickpeas with their liquid into a pan set in ice to cool. Store the chickpeas in their liquid. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Albari?o]" 41726,"Custard-Filled Cornbread 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 2 eggs 3 tablespoons butter, melted 3 tablespoons sugar 1/2 teaspoon salt 2 cups milk 1 1/2 tablespoons white vinegar 1 cup heavy cream Instructions: Preheat the oven to 350 degrees. Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter. Sift or stir together the flour, cornmeal, baking powder and baking soda. In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth. Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned. Serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 41727,"Banana Split Ice Cream Cake 1 pint vanilla ice cream 1 chocolate pound cake
1 banana, thinly sliced
3 tablespoons chopped peanuts
1/2 cup thinly sliced strawberries
For serving: hot fudge, whipped cream and maraschino cherries Instructions: Let the ice cream sit at room temperature for a few minutes to soften. Line a loaf pan with plastic wrap so that it hangs over the edges. Using a serrated knife, slice the pound cake horizontally into thirds. Place the top layer of the cake in the bottom of the pan cut-side up. Spread half of the ice cream on top, cover with the banana slices and sprinkle with half of the peanuts. Top with the middle layer of cake. Repeat with the remaining ice cream, followed by the strawberries and remaining peanuts. Top with the bottom layer of cake. Wrap tightly with plastic. Freeze at least 6 hours and up to overnight. Remove the cake from the freezer 15 minutes before serving. Turn the cake out of the pan, remove the plastic wrap and use a serrated knife to cut into slices. Serve drizzled with hot fudge and topped with a dollop of whipped cream and a cherry. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 41728,"Aunt Raffy's Peach and Blueberry Crisp 1 teaspoon unsalted butter, at room temperature Two 16-ounce bags frozen sliced peaches
1 1/2 cups frozen blueberries
1/4 cup freshly squeezed lemon juice
3 tablespoons turbinado sugar
2 tablespoons arrowroot
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
1 cup old-fashioned rolled oats 1/3 cup all-purpose flour
1/3 cup turbinado sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, chilled and cut into cubes 1 pint vanilla ice cream
Instructions: Preheat the oven to 400 degrees F. For the filling: Butter a 7-by-3-inch round baking dish and set aside. In a large bowl, toss together the sliced peaches, blueberries, lemon juice, sugar, arrowroot, vanilla and salt. Pour the mixture into the prepared baking dish. For the topping: In a separate bowl, mix together the oats, flour, sugar, cinnamon and salt. Using your hands, work the butter into the flour mixture until there are no longer any powdery ingredients at the bottom of the bowl. Break apart large pieces of the topping mixture and place on top of the fruit until the fruit mixture is almost entirely covered. Bake until the topping is golden brown and crispy and the fruit mixture is bubbling, about 40 minutes. Let cool for at least 20 minutes. Serve with the ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 41729,"Chipotle Tomato Salsa 1 pound plum tomatoes (4 to 5), cored 1 large white onion, sliced 1/2 inch thick 5 cloves garlic, unpeeled 1 canned chipotle cl pepper in adobo 1 teaspoon apple cider vinegar Kosher salt Instructions: Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes. Peel the garlic, then transfer to a blender along with the remaining broiled vegetables. Add 1/2 chipotle cl, the vinegar, 1 1/2 teaspoons salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chipotle and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41730,"Orange Fusion 0.75 oz. Smirnoff Orange Vodka 0.75 oz. peach schnapps Instructions: Fill shaker with ice. Add Smirnoff Orange Flavored Vodka and peach schnapps. Shake and strain into a shot glass.; ","[Vodka, Peach Schnapps]" 41731,"Salted-Caramel Ice Cream 1 1/4 cups sugar 2 1/4 cups heavy cream 2 teaspoons flaky sea salt, such as Maldon 2 teaspoons pure vanilla extract 1 cup whole milk 3 large eggs Instructions: Heat 1 cup of the sugar in a dry, heavy 10-inch skillet over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt. Stop stirring and cook until it is dark amber, swirling the skillet occasionally so the sugar melts evenly.
Add 1 1/4 cups of the cream (the mixture will spatter) and cook, stirring, until all of the caramel has dissolved. Transfer to a bowl and stir in the sea salt and vanilla. Cool to room temperature.
Meanwhile, bring the milk, remaining 1 cup cream and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk the eggs in a medium bowl, then add half of the hot milk mixture in a slow stream, whisking constantly to temper. Pour back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard coats the back of a spoon and registers 170 degrees F on an instant-read thermometer (do not let it boil). Pour the custard through a fine-mesh sieve into a large bowl, then stir in the cooled caramel.
Chill the custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze the custard in an ice cream maker according to the manufacturer's instructions (it will still be quite soft), then transfer to an airtight container and put in the freezer to firm up. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 41732,"Salmon, Asparagus and New Potato Salad 2 pounds new potatoes 2 pounds green asparagus 8 or 10 (5 ounces) salmon fillets, skinned Home-made vinaigrette, mayonnaise or yogurt 1 lemon, zested Sal, to taste Pepper, to taste Chopped chives or salad onions Finely chopped chervil Diced cucumber Fresh chervil or tarragon Instructions: Scrub and steam or boil the potatoes until tender, using whatever potatoes you have available, but bearing in mind that the waxy fleshed variety such as fingerlings are particularly good in salads as they do not collapse. Cook the asparagus tips in lightly salted water. Steam, poach or grill the salmon. Skin or peel the potatoes, if you wish, and dice or slice them. Mix them with the asparagus and then with the dressing. If using mayonnaise and the potatoes are too hot, this will cause the mayonnaise the split. Grate in the lemon zest, add seasoning and the herbs, and fold into the salad. Spoon the potato and asparagus onto the plate, with a fillet of salmon on top. Whole herbs or baby greens can be used to garnish it, as can edible flowers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 41733,"Emerilized Hawaiian Poke 2 tablespoons peanut chili sauce 1 1/2 tablespoons Ogo seaweed (optional) 1/4 cup sliced green onions 2 tablespoons toasted, chopped macadamia nuts 1 tablespoon smooth peanut butter 2 teaspoons soy sauce 1 tablespoon sesame oil 1 pound sushi-grade ahi tuna, medium-diced Instructions: In a large bowl, combine the chili sauce, seaweed, green onions, macadamia nuts, peanut butter, soy sauce, and sesame oil and mix well. Add the tuna and gently fold together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41734,"Watercress Salad with Papaya and Lemon Dressing 1 fresh lemon 1 papaya, peeled, sliced, and seeds removed and reserved 1 teaspoon Dijon mustard 1/4 cup rice wine vinegar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup extra-virgin olive oil 6 cups mixed fresh watercress and greens, soaked in salt water to remove grit, rinsed and dried in a salad spinner 2 English cucumbers, peeled, quartered lengthwise, seeds removed and sliced into 1/4-inch thick slices 1 pint cherry tomatoes, halved 1 papaya, peeled, shredded into strings and cut into bite-sized lengths Instructions: Microwave the lemon in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, one at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lemon. (Note: If you squeeze the lemon with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use. Toss the greens, cucumber, tomatoes and papaya strings with enough of the dressing to coat, serving additional dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41735,"Neely's Deep-Fried Turkey 1 tablespoon smoked paprika 1 tablespoon salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoons black pepper 1 1/2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried thyme 1 (14-pound) turkey, giblets removed, washed and dried 2 3/4 gallons peanut oil, for frying* (See Cook's Note) Instructions: After measuring the amount of oil needed for the deep-fryer, dry the turkey well, inside and out, before proceeding. Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl. Sprinkle the spice rub inside the cavity of the turkey and on the skin. Separate the skin from the breast meat and massage the rub onto the meat with your hands. Put the turkey on a large sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours. Fill the electric deep-fryer with peanut oil and preheat to 400 degrees F, (it will take about 1 hour for the oil to come to temperature). Remove the turkey from the refrigerator and let it come to room temperature. Once the oil is hot and the turkey is at room temperature, very carefully lower the turkey into the hot oil. Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, roughly 45 minutes. Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes. The internal temperature will rise to 165 degrees F while resting. Transfer the turkey to a serving platter and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41736,"Basic Parmesan Pomodoro 1/3 cup plus 2 tablespoons extra-virgin olive oil 5 cloves garlic, peeled and smashed
3 large, full stems basil
Three 14-ounce cans peeled cherry tomatoes
1 carrot, peeled and halved 8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
Kosher salt 1 pound penne rigate pasta
1/2 cup grated Parmigiano-Reggiano, plus more for serving 3 to 4 tablespoons butter
Instructions: Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly. Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce. Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 41737,"Smashed Brussels Sprouts Kosher salt 1 1/2 pounds Brussels sprouts, trimmed
1 cup finely grated manchego cheese (from about a 4-ounce piece)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
6 large cloves garlic, crushed and peeled Instructions: Preheat the oven to 425 degrees F with a sheet pan on the bottom rack. Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with kitchen towels.
Flatten each sprout with a meat mallet. Transfer to a large bowl and toss with 1/2 cup of the manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Spread on the preheated sheet pan and roast until crispy on the bottom, 13 to 15 minutes.
Flip the sprouts and sprinkle with the remaining 1/2 cup manchego. Roast until the tops are browned and crusty and the bottoms are deeply caramelized, 13 to 15 minutes more.
","[Rioja, Barbera, Tempranillo, GSM Blend]" 41738,"Conch Rolls 1 cup grated coconut in syrup 1 cup shredded coconut 2 tablespoons dry active yeast 1/2 cup warm water 1/2 cup sugar 2 eggs 1 1/2 cups milk 1/2 cup solid vegetable shortening 1 3/4 cups flour, plus 1 3/4 cups 1/2 cup grated coconut in syrup 1/2 cup shredded coconut 2 teaspoons salt Pan spray Melted butter Instructions: To make the filling for the conch rolls: In a medium mixing bowl, combine the grated coconut in syrup and shredded coconut. Reserve until needed. To make the conch rolls: Preheat the oven to 350 degrees F. In a small mixing bowl, dissolve the yeast in the water and let it begin to foam. In a large mixing bowl, with your hands, combine the sugar, eggs, milk, shortening, 1 3/4 cups flour, coconut in syrup, shredded coconut, and salt. Once the ingredients are well incorporated, move the mixture into the bowl of a standing mixer. With the dough hook attachment on, gradually add the remaining 1 3/4 cups of the flour. Once all of the flour is mixed in, remove the bowl from the mixer, take out the dough hook, cover dough with a cloth, and let rise for 1 1/2 hours. Punch down the dough in the center with your fist, cover the dough again, and let rise for another 30 minutes. Punch down the dough a second time. Cut into 4-ounce balls to make the conch rolls. Roll out the 4-ounce dough portions into circles. Roll up the circles to form a spiral shell. Place onto a greased baking sheet. Let the rolls rest for another 30 minutes. Baste the insides of the rolls with the coconut in syrup mixture. Bake conch rolls for 12 minutes or until lightly golden brown. Once the rolls or loaves are pulled from the oven, brush with melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 41739,"Tostones 4 green plantains, peeled slice into 2-inch rounds Canola oil, for frying Salt, to taste Instructions: Fry the slices until golden. Remove and smash lightly with the back of a small saute pan. Fry again until crisp and more golden, drain on paper towels and season with salt. Serve with seafood dishes. ","[Viognier, Vermentino, Sauvignon Blanc]" 41740,"Zucchini Bread Nonstick cooking spray, for greasing the loaf pans 3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 large eggs, beaten
3 cups grated zucchini
1/2 cup frozen grated coconut, thawed 1/2 cup walnuts, chopped
1/4 cup maraschino cherries
Instructions: Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray. In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries. Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41741,"Roasted Green cl-Chicken Enchiladas 12 tomatillos, husked and rinsed 2 jalapeno peppers, stemmed 1 onion, quartered Splash white vinegar Water 1 teaspoon ground cumin 1/2 bunch fresh cilantro leaves, coarsely chopped 2 limes, juiced Salt 3 poblano peppers Extra-virgin olive oil 1 onion, sliced 3 garlic cloves, chopped 1 1/2 teaspoons ground cumin 1/4 cup all-purpose flour 3 cups canned chicken stock 1 deli roasted chicken, about 3 pounds, boned, meat shredded Leaves from 1/2 bunch fresh cilantro, chopped Salt and freshly ground black pepper 12 large corn tortillas 1/2 pound Monterey Jack cheese, shredded Chunky Guacamole, recipe follows 1 pint sour cream 4 ripe avocados 3 limes, juiced 1/2 red onion, chopped 1 garlic clove, minced 2 serrano chiles, sliced thinly 1 big handful fresh cilantro, finely chopped Extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside. Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them. Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper. To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream. Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 41742,"Crunchy Chocolate Matzo Bark Nonstick cooking spray, for the pan 4 full squares unsalted matzo
1 1/2 sticks unsalted butter, diced
2 cups dark brown sugar
One 12-ounce bag semisweet chocolate chips
1/2 cup pumpkin seeds, toasted
1/3 cup dried apricots, finely chopped
1/2 cup rainbow sprinkles
Flaky salt, optional
Instructions: Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven. Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets. In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat. Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven. In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer. While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden. Use a serrated knife to \saw\ the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 41743,"Yellow Cupcakes with Cream Cheese Frosting 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 2/3 cup sugar 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly 2 teaspoons pure vanilla extract 1/2 cup milk 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons vanilla extract 1 teaspoon lemon juice 4 cups confectioners' sugar Colored sprinkles, for serving Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat together the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake). Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely. For the frosting: Using an electric mixer, beat together the cream cheese and butter on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined. Spread or pipe onto the tops of the cupcakes. Top with sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41744,"Italian Hummus 1 loaf sesame semolina or crusty baguette, bakery sliced 1 (15 to 18-ounce) can white beans, rinsed and drained 3 tablespoons sesame tahini paste 2 cloves garlic, grated or minced 3 sprigs rosemary, leaves finely chopped 1 lemon Salt 2 tablespoons extra-virgin olive oil Coarsely chopped green or black olives Chopped parsley and basil leaves Chopped roasted red peppers Chopped hot pickled vegetables - giardiniera Instructions: Heat the oven to 325 degrees F. Toast bread 7 to 8 minutes. Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 41745,"Brandade Smoked Black Cod 8 ounces smoked black cod Milk 11 ounces peeled baking potatoes, like russets 1 1/2 tablespoons chopped garlic 1/2 cup heavy cream 3 tablespoons extra-virgin olive oil Hot pepper sauce, sea salt, and white pepper Lightly Puckled Cucumber and Caviar 1 Japanese cucumber (long English will do) Pinch sea salt Splash white wine vinegar Pinch sugar Caviar, for garnish Dill sprigs, for garnish Instructions: Soak the cod in the milk for 24 hours to remove excess salt. Poach cod in fresh milk for 6 minutes. Cook potatoes until tender in salted water, drain and cool. In a small saucepan cook garlic and cream over medium heat until tender 8 to 10 minutes and cool. In a food processor pulse the 1/4 of the garlic, potato and cod at a time. Remove the mixture and repeat. Fold the olive oil in by hand. Adjust the seasoning. Brandade should be light and fluffy. Slice the cucumber as thin as possible but retaining a full green ring. Sprinkle with salt and let stand an hour. Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve. Serve a heaping spoonful of Smoked Cod Brandade with your favorite melba or toast point. Garnish with pickled cucumbers, caviar and a sprig of dill. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 41746,"Creamed Chayote Soup 1 to 2 strips bacon or 2 tablespoons butter 1 medium yellow onion, peeled and diced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 cups chicken broth, vegetable stock or water 2 bay leaves 1 small potato, peeled and sliced 4 medium chayote, peeled and seeded 1 cup cream or half and half Lime wedges, for garnish Instructions: Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor. Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes. Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41747,"Potato Pancakes (Latkes) 5 large russet potatoes, peeled 1 medium onion 4 eggs, beaten 1/2 cup matzo meal 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1/2 cup canola oil, for frying Sour cream, for serving Applesauce, for serving Instructions: Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper. Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41748,"Steak Banh Mi Tacos 1/3 cup Asian fish sauce 1/4 cup vegetable oil
3 tablespoons light brown sugar
1 clove garlic
1 shallot, quartered
Kosher salt and freshly ground black pepper
1 pound skirt steak, trimmed 1 cup granulated sugar 1 cup distilled white vinegar
1 cup shredded carrot
1 cup julienned jicama
Six 4 1/2-inch yellow or white corn tortillas
1/3 cup mayonnaise
1 cup julienned English cucumber 1 Fresno cl, thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup crumbled cotija cheese
Instructions: In a blender, combine the fish sauce, vegetable oil, brown sugar, garlic, shallot, 2 teaspoons salt, a few grinds of black pepper and 1/4 cup cold water. Blend until smooth. Place the steak in a 1-gallon resealable plastic bag. Pour the marinade into the bag, seal, and toss to coat. Refrigerate for at least 2 hours. Meanwhile, combine the granulated sugar, vinegar, 1 tablespoon salt and 1 cup cold water in a small saucepot. Bring to a boil and then pour the hot pickling liquid over the carrots and jicama. Let sit until cooled to room temperature. Use at room temperature or refrigerate, covered, for later use. Prepare a grill for high heat. Remove the steak from the marinade and pat dry. Grill the steak for 3 to 4 minutes per side for medium. Remove from the grill, let rest for 5 minutes, and then cut into 1/2-inch pieces. Warm the tortillas in a dry saute pan or in a 350-degree oven, wrapped in a foil pouch, for 10 minutes (you can also heat them over a gas burner until charred in spots). Spread some of the mayonnaise on one side of each tortilla. Top with some steak, cucumbers, chiles and pickled carrots and jicama. Sprinkle with cilantro and cotija. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41749,"Tortellini and Steak Salad Kosher salt 2 9-ounce bags cheese tortellini 1 cup halved cherry tomatoes 1/3 cup halved pitted black olives 1/2 cup chopped cucumber (thinly sliced and quartered) 1/2 cup quartered marinated artichoke hearts, chopped, plus 1 tablespoon marinade 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes 2 tablespoons red wine vinegar 1 1/2 teaspoons Italian seasoning 3 tablespoons extra-virgin olive oil 1 1/4 pounds skirt steak, cut into 4 equal pieces Freshly ground pepper 2 scallions, thinly sliced on an angle Instructions: Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and set aside. Meanwhile, combine the tomatoes, olives, cucumber, artichokes and reserved marinade and the mozzarella in a large bowl. Add the vinegar, Italian seasoning and 2 tablespoons olive oil and toss well. Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Slice the steak. Add the scallions and cooked tortellini to the tomato mixture and toss until coated. Season with salt and pepper. Divide among bowls and top with the steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41750,"Jimbo's Hambo with Grilled Fruit Salsa 2 tablespoons olive oil 1/2 cup minced yellow onion 5 cloves garlic, minced 3 tablespoons cognac 1/4 cup yellow mustard 1/4 cup Dijon mustard 1/2 cup pineapple juice 1/3 cup apple juice 1 1/2 tablespoons brown sugar 1/4 cup honey Salt Freshly ground black pepper 1 (8 to 10-pound) smoked, unglazed ham Whole cloves 1 red jalapeno, seeded and finely diced 1 pineapple, peeled, cored and quartered 2 mangos, peeled and cored 1 red onion, minced 2 tablespoons olive oil 1/2 lemon, juiced Salt Pepper Instructions: Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from the heat and carefully add cognac (the alcohol can flame up). Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes. Set aside. Preheat oven to 350 degrees F. Slice ham diagonally approximately 1 1/2 to 2-inches deep. From left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning. Place in oven and bake for 1 1/2 hours. Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/2 by 1/2-inch. Toss in large bowl, with the remaining ingredients to combine. Season with salt and pepper, to taste. Set aside. Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes. Slice and serve with salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 41751,"Cheesy Sauteed Onion Burgers 3/4 cup very thinly sliced sweet onion 1 tablespoon margarine 1/2 teaspoon caraway seed (optional) 4 Grillers Prime? Veggie Burgers or Grillers? Vegan Veggie Burgers 1 tablespoon brown mustard or Dijon mustard 2 ounces thinly-sliced Gruyere cheese, Swiss cheese, or soy cheese Instructions:

1. Cook onion in hot margarine in nonstick frypan over medium-low heat, stirring frequently, for 14 to 18 minutes or until lightly browned. Stir in caraway seed, if desired.
2. Meanwhile, place patties on baking sheet. Bake at 350 degrees F for 8 minutes. Turn patties. Bake 7 minutes more. Spread mustard on top of patties. Top with cheese. Bake for 1 to 2 minutes more or until cheese melts.
3. Spoon onion over top of patties. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F. Helpful Hints: This recipe slowly sautes the onion to intensify the flavors of its natural sugars. Watch the onion carefully and stir frequently to avoid burning and off-flavors. Note: Recipe is vegan only if soy cheese and Morningstar Farms Grillers® Vegan Veggie Burgers are used. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41752,"Greek Salad 3/4 pound crunchy cucumbers without big seeds (preferably a few varieties), peeled and cut into irregular 3/4-inch pieces Generous 1 pound mixed heirloom tomatoes, halved, cored, trimmed of any pale bits, and cut into irregular 1-inch pieces 1/4 pound cherry tomatoes (about 3/4 cup), halved through the stem end if large 2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup) 2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup)
2 tablespoons Banyuls vinegar (available at specialty shops and online) 4 tablespoons extra-virgin olive oil Maldon or another flaky sea salt 1 tablespoon lemon juice 20 or so Nicoise olives, firmly pressed with the flat of a knife and pitted A five-finger pinch of mint leaves (preferably black mint) 5 ounces creamy feta cheese (preferably goat feta) Instructions: Put the cucumbers and tomatoes in separate bowls and pop them in the fridge just until they're cold, about 30 minutes.
Meanwhile, add the onions to a small bowl. Add the vinegar, 2 tablespoons of the oil, and a healthy pinch of salt, and mix well with your hands. Let the onions sit just until they get pickly, a few minutes.
In a separate small bowl, stir together the remaining 2 tablespoons of oil, the lemon juice, and a good pinch of salt until the mixture looks creamy. Combine the tomatoes and cucumber in one bowl, pour in the lemon dressing, and toss gently but well.
Grab a large platter (or 4 to 6 plates) and make a pretty layer of cucumbers and tomatoes, so the colors and types of the vegetables are well divvied up. Give the onions one more toss, then use your hands to add them (reserving their pickly liquid) here and there over the cucumbers and tomatoes. Scatter on the olives and mint. Use your hands to crumble the feta into pieces large, medium, and small as you scatter it on top. Finally, drizzle on the liquid remaining in the onion bowl. Eat straightaway.
Photo by David Loftus ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41753,"Prosciutto-Wrapped Mediterranean Swordfish 8 swordfish steaks, skin removed (3/4 inch thick; about 4 pounds) Kosher salt and freshly ground pepper 1/2 pound prosciutto, thinly sliced 2 oranges 1/4 cup golden raisins 2 bulbs fennel 1/2 cup kalamata olives, pitted 6 anchovy fillets, chopped 2 tablespoons red wine vinegar 1/2 cup plus 2 tablespoons extra-virgin olive oil 10 fresh basil leaves, cut into chiffonade 1 tablespoon fennel seeds 4 ounces baby arugula 6 cherry tomatoes, halved Instructions: Preheat the oven to 250 degrees F and set a wire rack on a baking sheet. Season the swordfish on both sides with salt and pepper. Wrap each steak with 1 or 2 slices of prosciutto, until just covered, without overlapping too much. Set aside. Using a paring knife, peel the oranges, removing all the white pith. Working over a mixing bowl to catch the juice, cut between the membranes to release the segments; add to the bowl. Add the raisins to the bowl so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish; remove the tough outer leaves. Cut each bulb in half lengthwise, trim the base and cut out the core. Slice the fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, 1/4 cup olive oil, the basil and fennel seeds. Season with salt and pepper and toss gently to mix. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. When shimmering, carefully add 4 of the swordfish steaks and cook until the prosciutto is browned and crisp and the fish is just cooked through, about 3 minutes per side. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 3 tablespoons oil and repeat with the remaining fish. Serve the fish over the fennel salad. Garnish with the arugula, cherry tomatoes and reserved fennel fronds. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 41754,"Cheese Grits with Shrimp and Chorizo 4 oz. chorizo cut into 1/4-inch dice 1/2 tsp. kosher salt, plus more to taste 1 cup quick-cooking grits or instant polenta 2 Tbs. unsalted butter 1 lb. medium shrimp, peeled and deveined 2 medium garlic cloves, finely chopped 1/2-cup grated Manchego cheese freshly ground black pepper 2 Tbs. finely chopped fresh chives, optional Instructions: Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, two or three minutes. Transfer chorizo to a paper towel-lined plate to drain. Pour off all but a thin film of fat from the skillet.
Bring a quart of water and a half teaspoon salt to boil in a medium saucepan. Slowly stir in grits. Reduce heat to low and cook about five minutes, whisking occasionally, until grits are thick and smooth. While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
Cook shrimp in butter until just pink, turning once, about three minutes. Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer. Stir remaining tablespoon butter and cheese into grits and season with salt and pepper. Spoon grits into four warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 41755,"Sunny's BBQ Chip Wings 12 whole chicken wings 2 cups flour Kosher salt and freshly ground black pepper 1/4 cup sweet paprika 2 tablespoons onion powder 2 tablespoons garlic powder Kosher salt 1/4 cup sugar 2 quarts vegetable or peanut oil, for frying Instructions: Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint. In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of black pepper. In batches, toss the chicken wings in the bag until fully coated with flour. Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes. Meanwhile make the coating: In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder. Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes. Remove the spices from the heat and allow to cool completely. Once cooled add 1/2 teaspoon of salt and the sugar. Place in a bowl or paper bag for tossing. In a large pot, heat oil until a deep fry thermometer reaches 375 degrees F. Working in batches, add the chicken and fry until cooked through and crispy, 10 to 13 minutes each batch. Remove from oil and immediately add the fried wings to the bowl or paper bag filled with the coating and toss. Serve immediately. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 41756,"Easy Pan-Seared Chicken and Sausage 2 ounces andouille sausage, finely chopped (about 1/2 cup) 1 tablespoon extra-virgin olive oil 4 chicken legs (thighs and drumsticks, about 2 1/2 pounds) Kosher salt and freshly ground pepper (preferably white pepper) 1 tablespoon all-purpose flour 3 scallions, chopped (white and green parts kept separate) 2 cloves garlic, minced 1 tablespoon minced jalapeno, seeded if desired 1/4 teaspoon ground allspice 1 large sprig fresh thyme, plus more, for serving 6 stalks celery, preferably from the heart, cut into 3-inch pieces Instructions: Put the sausage and oil in a large, cold nonstick skillet and cook over medium heat until the fat starts to render and the sausage starts to brown, about 6 minutes. Transfer the sausage to a small plate with a slotted spoon. Sprinkle the chicken with 3/4 teaspoon salt and a couple turns of pepper, then toss in the flour to coat. Increase the heat under the skillet to medium-high and sear the chicken skin-side down until golden brown, about 8 minutes. Flip the chicken skin-side up. Add the scallion whites, garlic, jalapeno, allspice, thyme and 3/4 cup water. Return the sausage to the pan. Arrange the celery around the chicken and bring to a simmer. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the celery is crisp-tender, 20 to 25 minutes. Serve topped with the scallion greens and a few sprigs of fresh thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 41757,"Avocado and Papaya Salad 2 avocados, peeled, halved, and pitted 2 papayas, peeled, halved, and seeded 1 lime, zested and juiced 1/2 teaspoon salt 1/4 teaspoon sugar 1/8 teaspoon freshly ground black pepper 1/8 teaspoon cayenne 1/4 cup extra-virgin olive oil Instructions: Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya. In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41758,"Bombay Sloppy Joes 2 tablespoons vegetable oil 1 tablespoon minced peeled ginger 2 cloves garlic, minced 1/2 serrano cl pepper, seeded and minced 1 teaspoon garam masala 1/2 teaspoon paprika 1 15-ounce can tomato sauce 3 to 4 tablespoons vegetable oil Small handful (about 1/4 cup) raisins Small handful (about 1/4 cup) shelled pistachios 1 teaspoon cumin seeds 1 large white onion, finely diced 1 red bell pepper, seeded and finely diced 1 serrano cl pepper (don't chop it unless you like things spicy!) Kosher salt 1 pound ground turkey 1/2 teaspoon honey 1/4 cup half-and-half Small handful fresh cilantro (soft stems included) 4 sesame buns Instructions: Make the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and cl pepper and cook until the ginger and garlic brown a little, about 1 minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and 1 cup water, stir and bring to a boil. Reduce the heat to low and simmer, uncovered, 15 minutes. Meanwhile, prepare the sloppy joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about 1 minute. Remove from the skillet and set aside. Return the skillet to medium heat and add the remaining 1 to 2 tablespoons vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the cl pepper and cook 2 more minutes, seasoning with salt. Add the turkey, breaking up the big lumps, and cook until opaque, about 5 minutes. Add the prepared sauce to the turkey-and-onion mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes. Remove the whole cl pepper (unless you want to eat it, like my dad does!) and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving. Toast the buns and fill with the sloppy joe mixture. Eat with your hands! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 41759,"Tuna and Green Bean Salad 1 1/2 pounds slender green beans, trimmed, halved crosswise 3 teaspoons salt, plus more to taste 2 large red potatoes, diced 1/3 cup freshly squeezed lemon juice 2 garlic cloves, finely chopped 1/3 cup extra-virgin olive oil 1 teaspoon dried oregano 3/4 teaspoon freshly ground black pepper 8 ounces cherry tomatoes, halved 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves 9 ounces canned tuna packed in oil, drained Instructions: Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel. In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41760,"Lahmajun 11 ounces (312g) bread flour (about 3 cups) 1 teaspoon (3g) instant or rapid-rise yeast
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon granulated sugar
1/2 to 3/4 cup warm water
Oil spray
Bench flour
1 red bell pepper, seeds and core removed, roughly chopped 1/2 small yellow onion, chopped
1/2 cup parsley leaves and soft stems
2 cloves garlic 2 tablespoons tomato paste
1 1/2 tablespoons sweet paprika
1 rounded teaspoon kosher salt
1 teaspoon ground allspice
3/4 teaspoon ground cumin
1/2 teaspoon Aleppo pepper
1/2 teaspoon dried mint
8 ounces ground lamb, broken into small pieces
2 cups baby arugula Half a Meyer lemon, juiced
Kosher salt and freshly ground black pepper
Sumac, for sprinkling 4 radishes (various colors if available!), sliced thinly on a mandoline, held in ice water
Instructions: For the dough: Mix the flour, yeast, oil, salt and sugar in a stand mixer with the dough hook attachment. With the mixer on low, slowly add 1/2 cup warm water and mix to combine. Only add more water if not coming together. Mix until the dough comes together and is smooth and elastic, about 5 minutes. Turn out onto a lightly floured surface. Knead a few times and then divide into 5 balls, each weighing about 100g (3.5 ounces) each. Set on a baking sheet, spray the tops lightly with oil spray and cover with plastic wrap. Set aside while you make the topping. (Can also be refrigerated up to 24 hours.) For the topping: Add the bell pepper, onion, parsley, garlic, tomato paste, paprika, salt, allspice, cumin, Aleppo pepper and mint to a food processor and buzz until smooth, scraping down the sides of the bowl as necessary. Add the lamb and pulse until it comes together. Transfer to a bowl. For the salad: Toss the arugula together with the lemon juice, salt and pepper and a hefty sprinkle of sumac in a large bowl. Taste for seasoning. Set aside. When you're ready to make the lahmajun, place a pizza stone in the oven on a rack about 5 inches away from the broiler element. Heat to 500 degrees F. Place 1 dough ball on a generously floured surface and press into a 5-inch circle with your fingers. Then, using a rolling pin, roll into an even thin circle, rotating the circle often. (Circle will be 9-to-10-inches wide.) Lightly flour a pizza peel or an upside-down baking sheet. Transfer the rolled crust onto it. Place 1/3 cup of the topping in the center of the dough round. Cover with a large piece of plastic wrap and, using your fingers, spread the meat mixture over the surface of the round in a thin, even layer, leaving a very thin border. Peel away the plastic and set aside to reuse for the remaining dough and topping. Carefully shimmy the lahmajun onto the hot pizza stone. Bake until the bottom of the crust and its edges are lightly browned, about 8 minutes. Remove from the oven. Place a handful of the dressed arugula on the cooked lahmajun. Top with sliced radish, roll the cooked lahmajun into a log and slice into pieces. Serve immediately and go make some more! ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 41761,"Gingersnaps 6 ounces (3/4 cup)brown sugar 8 ounces (2 sticks) butter 1 teaspoon salt 9 ounces molasses 1/4 cup water 1 teaspoon baking soda 1 pound (3 cups) all-purpose flour, plus more for surface 2 teaspoons ground ginger 1 teaspoon ground cinnamon Kosher salt and raw sugar, for sprinkling Instructions: With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm. Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F. Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41762,"Pasta with Sausage and Kale 1 pound orecchiette 2 tablespoons olive oil
1 pound bulk Italian sausage
1/2 red onion, diced
2 garlic cloves, minced
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
3 cups torn kale, stems removed
6 tablespoons jarred pesto
1 cup cherry tomatoes, halved
4 tablespoons salted butter
2 lemons, zested and juiced
1/2 cup shaved Parmesan
Fresh basil, for garnish
Instructions: Cook the pasta according to the package instructions. Drain and set aside, reserving the water. Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes. Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water. Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 41763,"Pink Potato Salad 7 or 8 medium potatoes 3 beets 3 hard boiled eggs 3 carrots 2 sticks of celery 1 small onion 2 sour pickles 1 small can of sweet peas 3 tablespoons Dijon mustard 3/4 cup mayonnaise 2 tablespoons sour cream Salt and pepper to taste Instructions: Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch. Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas. Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste. Refrigerate for about 2 hours before serving. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes. This recipe was never written down before. All measurements are best guesses, and this potato salad is best made \to taste.\ . ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Ros]" 41764,"Ginger Creme Brulee 8 egg yolks 4 eggs 6 ounces granulated or brown sugar 1 quart heavy cream 1/2 teaspoon salt 1 teaspoon vanilla extract 1 1/2 tablespoons fresh grated ginger and any juice Mint leaves, for garnish Instructions: Mix egg yolks, eggs and 6 ounces of sugar until combined. Heat the cream to scalding, add ginger and gradually pour into egg mixture, stirring constantly. Add vanilla and salt. Using creme brulee molds or another baking ramekin evenly distribute mixture. Place in a shallow baking dish and fill dish half way up with water, creating a water bath. Bake at 350 degrees F for approximately 30 minutes or until set. Sprinkle granulated sugar on top of molds after they have cooled. Place molds under broiler to caramelize sugar. Garnish with mint leaves. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41765,"Mexican Hot Chocolate Fondue 1/3 cup sugar 1 tablespoon cornstarch 1 1/4 cups heavy cream 1 1/4 cups milk 2 tablespoons fresh-ground coffee 1/2 teaspoon ground Ceylon cinnamon or canela 1 vanilla bean, split 7 ounces bittersweet chocolate, chopped 3 tablespoons unsalted butter Regular bananas Small bananas, like Manzano or red Strawberries, with stem Marshmallows Toasted cubes pound cake Pineapple chunks Anjou or Bartlett pear slices, unpeeled Fried wonton wrappers Bing cherries, with stem Instructions: Equipment: Fondue pot; fondue forks or wooden or metal skewers In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes. Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks. ","[Malbec, Tempranillo, Zinfandel, Barolo]" 41766,"Smoked Gouda-Chorizo Jalapeno Poppers 2 links Mexican chorizo, casings removed 1/2 pound smoked gouda, shredded 1/4 cup finely chopped red onions 1 egg 1/2 cup cream cheese 3 tablespoons sour cream 1 tablespoon hot sauce (recommended: Frank's Red Hot) Salt and freshly ground black pepper 12 large jalapeno peppers, stemmed, seeded and halved Instructions: Special Equipment: parchment paper Preheat oven to 375 degrees F. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 41767,"Pound Cake 16 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon 16 ounces cake flour, plus 2 tablespoons 16 ounces sugar 9 large eggs, room temperature 1 teaspoon vanilla extract 1/2 teaspoon kosher salt Instructions: Arrange a rack in the middle of the oven and heat to 350 degrees F. Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour. Cream together the remaining 16 ounces of butter and the sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again, stopping once to scrape down the sides of the bowl. This will take approximately 3 minutes and the mixture may look curdled. Add the vanilla and salt and beat on medium speed for 30 seconds. With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth. Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour or until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist. Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41768,"Warm Chicken-Cherry Waldorf in Romaine 1 1/4 pounds boneless, skinless chicken breast 1 cup sweetened dried cherries or cranberries 2 Granny Smith apples, cored and chopped 1 bulb fennel, trimmed and chopped 1/2 cup walnut piece 2 tablespoons chopped fresh chives 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon finely grated lemon zest Salt and freshly ground black pepper to taste 4 leaves romaine lettuce Instructions: Place the chicken in a large saucepan and pour over enough water to cover. Set over high heat and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked through, about 8 minutes. Drain and, when cool enough to handle, cut the chicken into 1-inch pieces. Transfer the still warm chicken to a large bowl and add the cherries, apples, fennel, walnuts, and chives. Toss to combine. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, and lemon zest. Add to the chicken mixture and stir to coat. Season with salt and pepper. Arrange the lettuce leaves on a serving platter or individual plates. Spoon the chicken mixture evenly into the lettuce leaves and serve. If serving chilled, you can make the chicken mixture up to 2 days in advance and store in a sealable container in the refrigerator. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 41769,"Easy cl Salsa 1 tablespoon olive oil 8 tomatillos, husks removed 1/2 white onion 2 cloves garlic, unpeeled 3 whole chiles de arbol or thai chiles, stemmed 2 tablespoons chopped fresh cilantro leaves 1 cup water Salt and freshly ground black pepper Instructions: In a large saute pan, heat the oil over medium-high heat. Add the tomatillos, onion, garlic, and chiles. Cook for about 7 minutes until the tomatillo skins are browned. Carefully peel the garlic cloves and transfer the mixture to a blender. Add the cilantro and 1 cup of water. Process until smooth, about 2 minutes. Season with salt and pepper, to taste. Pour the salsa into a serving bowl and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 41770,"Chili on Rice 3 teaspoons olive oil 1 medium onion, diced 1/2 red pepper, diced 1 large carrot, diced or shredded 1 clove garlic, minced 1/2 tablespoon chili powder 1 teaspoon ground cumin 1 (15-ounce) can whole or chopped tomatoes 1 cup broth (vegetable, chicken, tomato juice or water) 1 (28-ounce) can black beans 1 ear corn, kernels removed Coarse salt and freshly ground black pepper Perfect Microwaveable Rice, recipe follows 2 cups long grain rice 3 1/2 cups water or stock 1 1/2 teaspoons butter or oil Salt and freshly ground black pepper Instructions: In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious. Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper. Serve over rice. Place all ingredients in a large glass measuring or any microwave safe bowl. The rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41771,"Danish Modern 1 1/2 ounces vanilla vodka 1 ounce lingonberry concentrate, (recommended: Hafi) 1 to 2 dashes bitters Juice 1/2 orange Juice 1/2 grapefruit 1/4 wheel fresh grapefruit or orange, or a twist of each Instructions: Fill a cocktail shaker with ice. Add the vodka, lingonberry concentrate, and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Top with the orange and grapefruit juices. Garnish cocktail with citrus. Drink. ","[Vodka, Lingonberry]" 41772,"Rustic Country Bread with Honey Butter 1 1/2 cups milk One 1/4-ounce package active dry yeast
1/4 cup packed brown sugar
2 tablespoons butter, melted 1/2 teaspoon kosher salt
2 cups rye flour
2 cups all-purpose flour, plus more for flouring Neutral oil, for oiling the bowl and baking sheet 1 stick butter, softened 1/4 cup honey
Kosher salt Freshly ground black pepper Instructions: For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk. Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour. Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour. Preheat the oven to 350 degrees F. Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool. For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41773,"Asparagus with Gremolata 2 1/2 pounds thin asparagus, trimmed Salt Extra-virgin olive oil, for drizzling 6 cloves garlic, crushed 2 lemons, zested 8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies) 1/2 cup flat-leaf parsley, a couple of generous handfuls Instructions: Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil. While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata. Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41774,"Rose and Champagne Sorbet 2 cups (gently packed) rose-petals from roses (pesticide free) I cup plus 2 tablespoons superfine sugar 3 cups cold water 3 tablespoons freshly squeezed lemon juice I cup brut or extra-dry Champagne or sparkling wine I tablespoon rose water, for a more intense flavor, optional Instructions: Process the rose petals with the sugar in a food processor until the mixture turns into a smooth paste, about 30 seconds; stop to scrape down the sides as necessary. Add 1/2 cup of the water and process for about 10 seconds. Add the remaining 2 1/2 cups water, the lemon juice, Champagne, and rose water if using. Pour the liquid through a fine sieve. Freeze the mixture in an ice cream maker according to the manufacturer's directions. ","[Champagne, Prosecco, Cava]" 41775,"Dessert Wines, Cookies, Fresh and Dried Fruits A selection of your favorite dessert wines, such as: Sweet Sherry, Port, Vin Santo, Riesling, Asti Spumante 12 store bought semisweet cookies, such as almond toasts or biscotti 1 pound fresh red or green seedless grapes 2 ripe pears 8 ounces assorted dried fruit: apricots, dates, figs Instructions: For a no-bother dessert, set out your favorite dessert wine with biscotti or almond cookies for dipping and a combination of fresh and dried fruits as compliments. ","[Sherry, Port, Vin Santo, Riesling]" 41776,"Pull-Apart Pool Cupcake Cake One 15.25-ounce box vanilla cake mix (plus required ingredients) Three 16-ounce tubs vanilla frosting Blue food coloring, as needed 6 ounces blue candy-coated chocolates, such as M & M's 14 ounces white candy-coated chocolates, such as M & M's One 3-ounce package blue sweetened powdered gelatin (1/4 cup)
1 striped sour candy belt 11 graham cracker bears 2 candy necklaces 1 small jawbreaker
2 gummy ring candies, such as Lifesavers Gummies 1 chocolate chew candy, such as Tootsie Roll 1 white flat taffy candy strip, such as Airheads 1 green flat taffy candy strip, such as Airheads Instructions: For the cupcakes: Line two 12-cup muffin pans with cupcake liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely. In a clean mixer bowl, combine 1 1/2 tubs of the frosting and about 1/4 teaspoon blue food coloring. Beat until smooth and no streaks remain, adding more color if needed to make a light blue frosting. Dollop a tiny bit of blue frosting on the bottom of the liner of one of the cupcakes (this will help anchor it to the serving tray), then dollop a generous amount on top of the cupcake. Anchor the cupcake to a serving tray large enough to hold all 24 cupcakes. Repeat with the remaining cupcakes, arranging them in a 4-by-6 cupcake grid with the edges touching. Using an offset spatula, smooth the blue frosting across the tops of the cupcakes, adding more as necessary, so it appears as 1 layer and the individual cupcakes are no longer visible. Smooth the remaining blue frosting on the sides to cover the cupcakes but not the liners. Put the remaining 1 1/2 tubs white frosting in a pastry bag fitted with a large round tip. Pipe the outline of a rectangle in white (about 5 by 7 inches) closer to one short edge of the cupcake grid to make the pool. Pipe around the outline of the rectangle all the way to the edges of the cupcake grid with white, leaving the inside of the pool blue. Smooth the white frosting with an offset spatula.
For the decorations: Arrange a row of blue candy-coated chocolates on the white frosting around the perimeter of the pool, then arrange another row of blue candy-coated chocolates around the outer perimeter of the cupcake grid. Fill in between the 2 blue rows with rows of white candy-coated chocolates to make the pool deck. Chill the cake 30 minutes to set the frosting inside the pool. Meanwhile, bring 1/2 cup water to a boil in a small saucepan. Stir in the blue gelatin until dissolved. Combine a mixture of water and ice in a measuring cup to make 1/2 cup. Stir into the dissolved gelatin until the ice melts. Chill the gelatin mixture while the cake chills. After 30 minutes, pour the gelatin into the pool. Chill until completely set, about 2 hours. Cut 2 strips of sour candy belt, each slightly larger than a graham bear, to make beach towels. Lay 1 bear on each towel and arrange them to relax by the pool. Add a drink umbrella over each to shade them from the sun.
Cut the candy necklaces open where they tie to make 2 long strips. Cut 2 strips the same size as the length of the pool and arrange them over the gelatin for lanes. Gently pull out and discard the strings, keeping the candies in straight lines. Arrange 3 bears around a jawbreaker in the pool to play a game of volleyball. Stick a bear in each gummy ring candy for floaties and add to the pool. Cut the chocolate chew into 4 pieces crosswise to make legs for the diving board. Cut a 1 1/2-inch piece from the white taffy and attach it to the legs to make a diving board. Set at the deep end of the pool and press a bear at the end, ready to dive in.
Cut the green taffy into a rectangle a little larger than a bear. With the back of a paring knife, score lines in the taffy to resemble the puffy parts of a blow-up raft. Stick a bear on the raft and add him to the pool. Stick the remaining bears in the pool to hang out.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41777,"Almond and Raisin Biscotti 1 stick butter, room temperature 1 cup sugar 1 orange, zested 2 eggs, plus 1 egg white 1 teaspoon vanilla extract 1 teaspoon baking powder Pinch salt 2 cups all-purpose flour 1/2 cup whole blanched almonds, toasted 1/2 cup golden raisins 1 tablespoon anise seeds 2 tablespoons turbinado sugar Instructions: Preheat the oven to 300 degrees F. In a mixing bowl combine the butter and sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the eggs 1 at a time. Stir in the vanilla. Gently mix in the baking powder, salt and flour. Once the flour is incorporated fold in the almonds, raisins and anise. Divide the dough into 2 pieces. If the dough is sticky dust your hands with a little flour. Roll the dough into 2 logs the length of the sheet tray. Beat the egg white with 1 tablespoon of water in a small bowl. Brush the dough logs with the egg white and sprinkle with turbinado sugar. Bake in the preheated oven for about 30 minutes. Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling. Lay the biscotti back on the sheet tray(s), cut sides down, and return to the oven for another 10 minutes. This will harden the biscotti but not make them like rocks. Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping. Biscolicious! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 41778,"Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip 2 (14-ounce) cans extra small artichoke hearts, packed in water, drained and patted dry (recommended: Reese) 1 tablespoon olive oil 1/2 onion, finely diced 1 cup fresh spinach, cut into julienne 1 cup Greek yogurt (recommended: Fage 2 percent) 1/2 cup shredded low-fat mozzarella cheese 4 tablespoons Parmesan 3 tablespoons fresh basil, cut into julienne Dash ground nutmeg Salt and freshly ground pepper Instructions: Preheat the oven to 175 degrees F.
Halve all but 2 of the artichoke hearts and grill the rest over medium-high heat on an oiled grill (a grill pan may be substituted) until lightly charred and warmed through. Keep warm in the oven while preparing the spinach and artichoke dip.
In a large skillet, heat the olive oil over medium-high heat. Saute the onions until tender and translucent, about 3 minutes. Add the spinach and cook until wilted and all the moisture in the pan has evaporated, about 3 minutes. Chop the reserved whole artichoke hearts and add, along with the Greek yogurt, mozzarella and Parmesan. Cook until cheese has melted. Add the basil and nutmeg, season with salt and pepper, and serve on top of grilled artichoke hearts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41779,"Broccoli and Tomato Flatbread Pizzas 1 large bunch broccoli (about 1 1/2 pounds), cut into florets, stalks peeled and thinly sliced 1/4 cup olive oil, plus more for drizzling
1/4 teaspoon red pepper flakes, plus more to taste
Kosher salt and freshly ground black pepper 1 pint red and yellow grape tomatoes, halved
1 clove garlic, minced
6 naan flatbreads
1 1/2 pounds fresh mozzarella, thinly sliced
3 tablespoons chopped pitted green olives
3 tablespoons salted roasted pepitas
Instructions: Preheat the oven to 425 degrees F. Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Sprinkle with salt and pepper. Mix the tomatoes with the garlic in a small bowl. Sprinkle with salt and pepper. Roast the broccoli until it begins to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, then toss with the broccoli and roast until tender, about 6 minutes. Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining tablespoon olive oil. Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41780,"Creole Tomato and Fennel Soup 8 large Creole or vine-ripened tomatoes, 6 cored and roughly chopped, 2 cored, peeled, seeded, and diced 1 large head of fennel, leaves removed and discarded, stems roughly chopped, bulb cut in medium dice 2 small onions, 1 roughly chopped, 1 cut in medium dice 1 medium head garlic, cloves peeled, half the cloves minced, half sliced Kosher salt and freshly ground pepper to taste 2 quarts chicken stock 1 cup fresh basil leaves, cleaned Instructions: Combine the roughly chopped tomatoes, fennel stems, roughly chopped onion, and minced garlic in a large pot over high heat, season with salt and pepper, and cover. The liquid released from the vegetables as they are heated makes oil unnecessary. Keep an eye on them as they cook for 25 to 30 minutes, or until the vegetables are tender, stirring occasionally. Add the chicken stock and simmer for about 15 minutes. Puree with a hand-held blender or in a blender or food processor for about 30 seconds. Add the basil and process until the mixture is smooth but still a bit thick. Strain through a medium sieve, pushing through excess pulp but discarding large pieces of tomato skin. Place the diced tomato, fennel bulb, diced onion, and sliced garlic in a large soup pot and cook over medium high heat, stirring occasionally, for about 10 to 12 minutes, or until vegetables are tender. Add the strained liquid, bring to a simmer, and adjust the salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Vermentino]

" 41781,"Steak Sheet Pan Supper 2 red bell peppers, cut into thick rounds 2 yellow bell peppers, cut into thick rounds
1 large yellow onion, cut into thick rounds (large rings only) 2 cups whole cherry tomatoes Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick
4 teaspoons Montreal steak seasoning 4 tablespoon olive oil
4 tablespoons salted butter 1 loaf crusty, artisan-style French bread, for serving Instructions: Position an oven rack on the highest level in the oven. Preheat the broiler on high. Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on. Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter. Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes. Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41782,"The Manhattan 2 ounces rye or bourbon 1/2-ounce sweet vermouth or Cinzano 2 dashes bitters Maraschino cherry, for garnish (optional) Instructions: Combine first three ingredients in a shaker with ice and gently swirl or stir before straining into a chilled martini glass. Serving suggestion: Garnish with a cherry and add rocks if you like. ","[Rye, Bourbon, Campari]" 41783,"Fried Bananas with Lavender Honey and Five-Spice Chocolate 1/2 cup good quality chocolate syrup 1 teaspoon Chinese five-spice powder Vegetable oil, for frying 1 1/2 cups all-purpose flour 3/4 cup cornstarch 1 1/2 tablespoons baking powder 1 1/2 cups seltzer water 4 bananas, cut in half on the diagonal 1/4 cup powdered sugar Lavender honey, for drizzling Creme fraiche, for garnish Small chunk dark chocolate, for garnish Fresh mint sprigs, for garnish Instructions: Stir the chocolate syrup and 5-spice powder together and set aside. In a deep fryer or large heavy saute pan with deep sides, heat the oil to 375 degrees F. In a large mixing bowl, combine the flour, cornstarch, and baking powder. Add the seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and fry until golden brown. Drain on paper towels and sift the powdered sugar over the top immediately. Place 2 banana pieces on a serving plate and drizzle chocolate sauce over. Top with a drizzle of honey. Top with a spoonful of creme fraiche. Grate chocolate over top. Garnish with a small sprig of mint. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 41784,"Poached Fruit Granny Smith apples 2 pears 1 cantaloupe 1 bunch red seedless grapes 1 bottle Long Island Riesling 1 cup sugar 1 cup chopped basil Instructions: Peel and dice fruit. Place Riesling in saucepan, add sugar, basil and fruit. Simmer slowly until fruit is tender. Cool and serve over ice cream. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 41785,"Chicken and Mushroom Baked Shells Kosher salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 4 garlic cloves, thinly sliced 1 pinch crushed red pepper flakes One 28-ounce can crushed tomatoes One 15-ounce can crushed tomatoes 1 cup fresh ricotta 1 pound dried medium shells 1 pound cremini mushrooms, sliced 2 cups shredded rotisserie chicken, skin and bones discarded 1 1/2 cups shredded mozzarella 1 cup grated Parmesan 1 1/2 cups shredded Italian fontina cheese Instructions: Preheat 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 the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper. While the sauce simmers, 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. Transfer the mushrooms to a large bowl. Cook the shells 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 mixing bowl along with the mushrooms. Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 41786,"Sloppy Joes 2 tablespoons olive oil 1 red bell pepper, finely chopped
1 yellow onion, finely chopped
Kosher salt
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 pounds ground turkey
2 tablespoons tomato paste
2 teaspoons harissa paste
2 teaspoons brown sugar
One 14-ounce can crushed tomatoes
2 slices preserved lemon, rinsed and finely chopped
8 pita (store-bought or homemade) Sliced pickles, crumbled feta and chopped fresh parsley, for serving Instructions: Preheat the oven to 200 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the bell pepper, onion and a pinch of salt and cook, stirring, until softened, about 7 minutes. Add the garlic, cumin and paprika and cook for another minute. Add the turkey and sprinkle it with 1 1/2 teaspoons salt. Cook, breaking up with a wooden spoon or spatula, until browned all the way through. Add the tomato paste, harissa, brown sugar and tomatoes. Simmer over medium heat for 20 minutes. Stir in the preserved lemon. Taste and adjust the seasoning as desired.
To serve, stack the pitas and wrap in in foil. Heat the oven until warm, a few minutes. Cut the tops off and fill with the turkey mixture. Top with the pickles, feta and parsley. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 41787,"Fruit Salsa 1 tablespoon grapeseed oil 3 tablespoons thinly sliced red onion 2 tablespoons jalapeno, seeded and diced 1/4 cup orange juice 2 teaspoons rice wine vinegar 3 tablespoons strawberry jam Juice of 2 lemons 1 tablespoon sambal (Thai chili paste) 1 cup small diced pineapple 1 teaspoon granulated sugar 2 cups small diced fresh watermelon 1/4 cup diced strawberries 1 kiwi, peeled and small diced 1 tablespoon chopped fresh cilantro 1 teaspoon minced fresh mint Instructions: In a medium saucepan over medium heat, add the oil and allow to warm 1 to 2 minutes. Then add the red onions and warm for 1 minute. Next, add the jalapenos and again warm for 1 minute. Then add the orange juice and vinegar, allowing the liquids to reduce and only coat the bottom of the pan, 2 to 3 minutes. Reduce the heat to low, stir in the jam and allow to warm for 2 minutes. Then remove from the heat and cool for 5 minutes.
In a medium bowl, whisk together the lemon juice, sambal, pineapple and sugar. Then add the watermelon, strawberries, kiwi, cilantro and mint. Toss together and finish with lemon juice mixture. Stir.
Allow this to rest for 20 to 30 minutes, ensuring flavors have blended. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 41788,"Warm Strawberries and Cream 1 container frozen strawberries in juices 1/4 cup water 3 tablespoons sugar 1 canister sweetened whipped cream Instructions: In a saucepot over medium heat mix the frozen strawberries with the water. Cook until the strawberries have defrosted and the berries have slumped. Remove from heat and let cool slightly. Taste the strawberries and add the sugar if desired. Divide between dessert bowls, top with whipped cream. ","[Chardonnay, Moscato, Riesling]" 41789,"Basil Marinated Chicken Wrap with Caponata 1/2 cup basil leaves 1/2 cup olive oil 2 cloves garlic 2 tablespoons red wine vinegar 4 boneless chicken breasts Salt and freshly ground pepper 4 spinach flat breads 4 slices smoked mozzarella 2 cups spinach leaves Caponata, recipe follows 1/4 cup olive oil 2 medium eggplants, cut into 1/2-inch dice 1 large red onion, finely sliced 2 stalks celery, sliced 1/2-inch thick 4 plum tomatoes, cut into 1/2-inch dice 1 cup green olives, coarsely chopped 3 tablespoons capers 2 tablespoons toasted pine nuts 1/4 cup raisins 1/3 cup red wine vinegar Pinch of sugar 1/4 cup coarsely chopped flat leaf parsley Instructions: Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through. Assemble: Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve. Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 41790,"Butternut Squash Soup with Pickled Cranberry and Vanilla Oil 3 large butternut squash 3 cups milk
2 cups heavy cream
1 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Kosher salt
6 vanilla beans 1 cup grapeseed oil
1 cup dried cranberries 1/2 cup cranberry juice
1/2 cup white balsamic vinegar
Instructions: For the butternut squash soup: Preheat the oven to 350 degrees F. Cut the squash in half and take out the seeds. Place on a sheet pan skin-side up and roast until soft, 40 to 50 minutes. Let cool. Combine the milk, cream, juice, cinnamon, allspice, cloves, nutmeg and some salt in a large pot over high heat and bring to a simmer. Remove from the heat. Scoop the pulp out of the squash and add it to the liquid. Stir well, bring back to a simmer and then turn off. In small batches, add the soup to a blender and puree until smooth, or use an immersion blender and blend fully. For the vanilla oil: Split the vanilla beans lengthwise. Scrape out the seeds with a paring knife and reserve. Place the vanilla pods and beans in a small saucepan with the oil. Bring the mixture to a simmer and then turn off the heat. Cool to room temperature and refrigerate. Strain before serving. For the pickled cranberries: Place the cranberries in a heatproof bowl. Bring the cranberry juice and vinegar to a simmer in a small saucepan. Pour the liquid over the cranberries and cool to room temperature. Garnish each serving of soup with 1 to 2 teaspoons of vanilla oil and a 1 to 2 tablespoons of the cranberries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41791,"Korean-Inspired Ground Beef Lettuce Wraps 1 pound ground beef, preferably grass-fed and organic 3 cloves garlic, minced
3 scallions, white part only, thinly sliced
1-inch piece ginger, minced
1/2 cup soy sauce 3 tablespoons gochujang (Korean red cl paste)
1 tablespoon honey
4 teaspoons sesame oil
1 1/2 cups short-grain white rice 1 1/2 tablespoons avocado oil
Sliced cucumber, for serving
1 head butter lettuce, separated into whole leaves
Instructions: For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside. For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside. For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot?. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.
","[Pinot Noir, Gamay, Tempranillo, Barbera]" 41792,"Indian Spiced Sweet Potatoes 2 pounds sweet potatoes or yams Kosher salt and freshly ground black pepper 3 tablespoons clarified butter or ghee 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoon brown or black mustard seeds 1/2 teaspoon turmeric 4 fresh curry leaves, optional 2 tablespoons chopped fresh cilantro Juice of 1/2 lime Instructions: Preheat the oven to 350 degrees F. Roast the whole sweet potatoes on a baking sheet until tender, about 1 hour. Let cool for 10 minutes, then halve lengthwise and scoop out the flesh into a bowl. Mash to an even consistency. Season with salt and pepper.
Heat the clarified butter in a small saucepan over medium-high heat until shimmering, about 2 minutes. Add the coriander seeds, cumin seeds, mustard seeds, turmeric and curry leaves if using and shake the pan over the heat, taking care as the spices sizzle and pop. Remove from the heat once the spices become fragrant, about 1 minute. Pour over the sweet potatoes and fold in the cilantro and lime juice. Serve hot.; ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 41793,"Vanillavice 2 ounces passionfruit puree 1 1/2 ounces gin
1/2 ounce fresh lime juice, plus 1 lime twist, for garnish 2 teaspoons vanilla syrup Instructions: Put the passionfruit puree, gin, lime juice and vanilla syrup in a mixing tin, add large ice and shake vigorously. Taste for balance, double-strain over crushed ice and garnish with a lime twist. ","[Gin, Lime Juice]" 41794,"Healthy Breakfast Sandwich Nonstick cooking spray 4 eggs 4 egg whites 1/4 cup minced chives 1/4 cup minced parsley 4 whole-wheat English muffins 4 1/2-inch round slices Canadian bacon 1 large beefsteak tomato, sliced into 1/2-inch thick slices Instructions: Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41795,"Heavenly Chocolate Delight 2 1/2 cups finely chopped chocolate (recommended: Valhrona brand) 2 tablespoons whipping cream 1 cup butter 4 eggs 4 egg yolks 1/2 cup granulated sugar 2 teaspoons Armagnac 1/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder, plus more for sifting Powdered sugar Spun Sugar Halo, recipe follows 1 cup sugar 1/2 cup water
Instructions: Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside. In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside. Batter: Preheat oven to 400 degrees F. In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halo's. Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular \halo\ and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]

" 41796,"Taco Popcorn 20 large sun-dried tomatoes (not oil-packed; about 3 ounces), cut into 1/4-inch strips 2 tablespoons nutritional yeast 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano Pinch cayenne pepper Kosher salt 1 teaspoon olive oil 3 tablespoons unsalted butter, melted 1/2 cup popcorn kernels 1/4 cup finely grated Cheddar 2 scallions, thinly sliced Instructions: For the spice mix: Put half the tomato strips in a single layer on a microwavable plate. Microwave in 30-second increments, checking the texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes. (They may begin to brown and taste bitter if cooked too long.) Let sit until cool and completely hardened, about 2 minutes. Repeat with the remaining tomato strips. Transfer the cooled tomato strips to a spice grinder and grind to a powder. Discard any pieces that won't grind. Add the nutritional yeast, chili powder, cumin, oregano, cayenne and 1 teaspoon salt, and grind to a fine powder. Reserve 2 heaping tablespoons for the popcorn. Store the remaining taco spice blend at room temperature in an airtight container for up to 2 weeks. (You?ll have enough to make 3 more batches of popcorn.) For the taco popcorn: Heat the oil in a large pot over medium heat. Add the popcorn kernels. When one pops, cover the pot and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds. Pour in the melted butter and toss to coat. Add the reserved taco spice blend, the cheese, scallions and 1/2 teaspoon salt, and toss again to coat.
","[Rioja, Tempranillo, Garnacha, Barbera]" 41797,"Melon-Lime Cooler 4 1/2 cups cubed honeydew melon (about 1 small) 1 1/2 cups lime sherbet 2 Tbs. lime juice fresh strawberries (optional) Instructions: Place melon cubes in a single layer on a baking sheet. Cover and freeze 30 minutes or until firm. Position knife blade in food processor bowl. Add frozen melon, sherbet, and lime juice. Process until smooth. Pour into glasses. Garnish with strawberries, if desired. Serve immediately. ","[Viognier, Vermentino, Sauvignon Blanc, Ros]" 41798,"Triple Chocolate Cookies 6 ounces bittersweet chocolate 2 ounces unsweetened chocolate 1/4 plus cup plus 2 tablespoons all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar 3/4 stick unsalted butter 2 large eggs 2 teaspoons instant espresso powder, such as Medaglia D'Oro 2 teaspoons vanilla extract 1/2 cup semisweet chocolate chips 1/2 cup high-quality white chocolate chips 1 1/2 cups coarsely chopped toasted pecans Instructions: Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. Beat the sugar and butter in the bowl of an electric mixer. Add the eggs, then the espresso and vanilla, and beat on high speed, 2 minutes. On low speed, beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chocolate chips and pecans. Scoop the mixture onto a parchment-lined baking sheet using a small ice-cream scoop , putting 8 cookies on each sheet. Bake 10 to 11 minutes (and not any longer). The surface will be dry but the inside will still be soft. Cool on a baking sheet. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 41799,"Seafood Saute with Coconut and Nuts: Vatapa de Camarones y Pescado 1 cup dried shrimp 1/4 cup dende (palm oil) or olive oil, plus 1 tablespoon 2 Spanish onions, small dice 2 cloves garlic, chopped 1 fresh jalapeno, finely chopped 1 cup cashews nuts, finely chopped 1 cup blanched almonds, finely chopped 1 cup fish stock or clam juice 3 cups thin coconut milk 1 (8 to 10-ounce) sea bass fillet 1 pound medium-size shrimp, shelled and deveined 1/4 cup chopped cilantro Serving suggestion: cooked white rice Instructions: Soak the dried shrimp in warm water, to cover, for 10 minutes. Drain the shrimp, puree them in food processor or blender, and set aside. Heat the 1/4 cup of dende oil or olive oil in a heavy skillet and saute the onions, garlic, jalapeno, cashews, almonds, and pureed dried shrimp for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes. Add the sea bass and poach it in the sauce for about 12 minutes until the fish is flaky. Add the raw shrimp and cilantro cook for another 4 minutes. Drizzle with the remaining 1 tablespoon dende oil and serve with white rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41800,"Deeply Chocolate Gelato 2 1/4 cups whole milk 1/3 cup heavy cream 3/4 cup sugar, divided 1 cup unsweetened cocoa powder (recommended: Pernigotti) 2 ounces bittersweet chocolate, finely chopped 4 extra-large egg yolks 2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua) 2 teaspoons pure vanilla extract Large pinch kosher salt 8 chocolates, roughly chopped, optional (recommended: Baci) Instructions: Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil! Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely. Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving. ","[Barolo, Syrah, Cabernet Sauvignon, Zinfandel]

" 41801,"Master BBQ Sauce for Ribs, Chicken and Shrimp Grilled Vegetable Slaw and 'Roasted Potatoes' 2 tablespoons chopped garlic 2 tablespoons chopped ginger 2 serrano chiles, de-stemmed, minced 2 tablespoons, rinsed fermented black beans 2 medium red onions, roughly chopped 1 tablespoon sambal 2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes 1/4 cup rice wine vinegar 1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar Canola oil to cook Salt and black pepper to taste 1 Pork loin, back ribs (at least 8 ribs, 3 to 5 pounds) 1 free range chicken, broken down on the bone 12 large shrimp, de-veined, peeled with tail on 1 medium eggplant, sliced 1/4-inch 1 large zucchini, sliced lengthwise, 1/4-inch 1 large red onion, sliced 1/4-inch 1 large carrot, peeled, sliced lengthwise, 1/4-inch 1/4 cup olive oil Juice of 2 lemons Salt and freshly ground black pepper 2 pounds red bliss potatoes, washed and cut in half 1 tablespoon minced garlic 1/4 cup extra virgin olive oil 6 scallions, sliced 1/8-inch Salt and freshly ground black pepper Instructions: BBQ Sauce: In a skillet coated with oil, saute the garlic, ginger, cl, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend thoroughly and re-check for seasoning. Chill. For the ribs, cut in half if necessary to fit steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare ups. Rotate and turn the proteins often and brush with additional BBQ sauce. The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes. Vegetable Slaw:
In a large bowl, toss all of the vegetables with the olive oil and season with salt and pepper. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice, taste, and season again.
Roasted Potatoes:
In a large bowl, toss everything together. Wrap in a double thick foil 'papillote'. Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
Plating:
On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 41802,"Smoked Trout with Malt Vinegar Salad Stuffed Creamer Four 1 1/2 to 2-pound whole trout, scaled, gutted, and cut into 4 skin-on fillets 35 creamer potatoes, par-boiled, halved
3 to 4 tablespoons mayonnaise, such as Hellman's 3 tablespoons whole-grain mustard, plus more to taste 3 tablespoons malt vinegar 2 tablespoons chopped dill, plus whole sprigs for garnish 2 tablespoons prepared horseradish, plus more to taste 3 green onions, dark and pale green parts thinly sliced, plus more for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Trout roe, for garnish Instructions: Preheat the fryer to 350 degrees F. Prepare the smoker, using wood chips, so that it maintains a temperature of 150 to 160 degrees F. Place the trout fillets onto the smoking racks skin-side down, separating them by at least 1/4 inch and put into the smoker. Adjust the heat as needed and cook until the fish is opaque, has darkened in color and has the desired level of smoke flavor, 5 to 7 minutes. Remove the skin and bones, flake into large pieces, and place in a bowl.
Cut the bottoms off of the creamers so they will sit flat, and scoop out the center flesh of each one.
Whisk together the mayonnaise, mustard, vinegar, dill, horseradish and onions in a small bowl and season with salt and pepper. Pour some of the dressing over the trout, gently mixing to combine. Add more horseradish and mustard, to taste.
Fry the potatoes in batches until they are golden and crispy, 4 to 5 minutes. Drain on a paper-towel-lined sheet tray and season with salt. Stuff the potatoes with the trout salad, and garnish with dill sprigs and trout roe. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41803,"Sweet and Sour Chorizo 1 pound cured chorizo sausage 2 tablespoons canola oil 2 teaspoons chopped garlic 1 medium onion, sliced 1 cup raisins 1/4 cup red wine vinegar 2 tablespoons brown sugar 1/2 cup water Salt and freshly ground black pepper Instructions: Slice the chorizo into 1/2-inch thick rounds. Add canola oil to a large skillet over medium heat. Add the garlic, onion and chorizo and cook for 2 minute. Stir in the raisins, red wine vinegar, brown sugar, and water. Cook until the chorizo is heated through and liquid has reduced slightly, about 10 minutes. Transfer to a serving dish and serve. ","[Rioja, Tempranillo, Garnacha]" 41804,"Szechwan Mixed Vegetables Cooking spray, as needed 2 tablespoons water 1/4 cup julienned carrots 1/4 cup julienned celery 1/4 cup julienned red bell pepper 1/4 cup julienned yellow bell pepper 2 tablespoons toasted peanuts 1/2 teaspoon chopped fresh garlic 1 teaspoon hot pepper flakes Salt and freshly ground black pepper Instructions: Spray a large skillet with cooking spray, and add water. Add the carrots, celery, red bell peppers, yellow bell peppers, peanuts, garlic, and hot pepper flakes and saute until tender, but still crisp. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 41805,"Cranberry-Ginger Chutney 1 cup fresh cranberries 1 tablespoon plus 1 teaspoon sugar 1/2 teaspoon minced garlic 1/2 teaspoon peeled and grated fresh ginger 1/2 teaspoon lemon zest 1/2 teaspoon salt Instructions: In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 41806,"White Chocolate Pear and Fig Morning Bread 1 1/2 cups whole milk 2 tablespoons sugar
One .25-ounce packet active dry yeast
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/3 cup white chocolate chips
6 to 8 dried mission figs, chopped
6 dried pears, diced
Butter, for greasing the bowl Instructions: Warm the milk in a saucepan on low heat to just warm. Stir in the sugar and yeast and set aside until bubbly and foamy, about 5 minutes. Whisk together the flour and salt in a large bowl and create a well. Stir in the yeast mixture, and then knead the dough in the bowl until smooth, 4 to 5 minutes. Add the white chocolate chips, figs and pears and knead a bit more to evenly distribute. Place in a greased bowl, cover and set aside to rise until doubled in size, about 1 hour. Preheat the oven to 350 degrees F. Punch down the dough and lightly knead again. Turn into a greased 10-by-5-inch loaf pan. Allow to rise in the pan for 30 minutes more. Bake the loaf in the oven until the internal temperature reads about 190 degrees F, about 45 minute. Allow to cool about 5 minutes. Turn out onto a cooling rack to cool completely. Slice and Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41807,"Tony's Braciole with Gravy 2 pounds beef tenderloin, cut into 1/2-inch slices Bunch fresh parsley leaves, chopped 1/2 cup raisins 1/2 cup pine nuts Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 cloves garlic, crushed 1/2 cup dry white wine 4 cups pureed tomatoes Fresh basil, torn Instructions: Place each slice of beef between two pieces plastic wrap. Flatten out beef slices with a meat pounder and remove from the plastic wrap. Place some parsley, raisins, pine nuts, salt and pepper in the middle of each beef slice and roll the meat like a 'jelly roll', with all the ingredients inside. With butchers' twine, tie each roll at opposite ends to keep the ingredients inside. Coat the bottom of a large saucepan with extra-virgin olive oil and add the garlic. Sear the braciole until the meat turns golden brown on all sides. Add the wine to deglaze the bits of meat stuck to the bottom of the pan, and let reduce for 1 minute. Add the tomato puree to the pan with the braciole, and let simmer for an hour. Add fresh basil just before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 41808,"Panzanella: Tuscan Bread Salad 8 slices day-old Tuscan-style or hearty bread 10 cherry tomatoes, halved (about 2/3 cup) 1 red onion, thinly sliced 1/2 cup extra-virgin olive oil 3 tablespoons red wine vinegar 4 fresh basil leaves Salt Freshly ground black pepper Instructions: Submerge the slices of day-old Tuscan-style bread in a bowl of water.
Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
Add the red onion, olive oil, and red wine vinegar to the bowl.
Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
Let the salad rest in the refrigerator for a few hours for all the flavors to come together.
","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 41809,"Pesto alla Genovese 1 1/2 cups fresh basil leaves (packed) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup freshly grated Parmigiano-Reggiano 2 tablespoons pine nuts or walnuts, toasted 1 teaspoon minced garlic 1/2 cup extra-virgin olive oil 1 pound dried or fresh farfalle pasta Instructions: In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.) Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems to dry. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 41810,"Grillers Prime Portobello Pattie Melt 1 Grillers Prime? Veggie Burgers 1 slice Swiss cheese (about 1 ounce) 1/2 cup sliced portobello mushroom cap (about 1/2 mushroom cap) 1 slice onion, separated into rings 1 teaspoon steak sauce 2 small slices marbled rye bread or 1 large slice marbled rye bread, halved Instructions:

1. Cook veggie burger according to package directions. Top hot burger with cheese slice. Let stand for 1 minute or until cheese melts.
2. Meanwhile, in small nonstick skillet coated with cooking spray, cook sliced mushroom and onion rings over medium-low heat about 5 minutes or until tender, stirring frequently. Stir in steak sauce.
3. Serve burger topped with mushroom mixture between bread pieces. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 41811,"Grilled Peaches with Mascarpone Cheese Olive oil 3 firm but ripe peaches, pitted, quartered 2 tablespoons sugar 2 tablespoons brandy 1 tablespoon fresh lemon juice 1/2 cup mascarpone cheese, room temperature 1/4 teaspoon vanilla extract 3/4 cup dry white wine Instructions: Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total. Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside. As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally. Meanwhile, stir the mascarpone and vanilla in a small bowl to blend. Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41812,"Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad 1/4 cup Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon Dijon mustard Kosher salt and freshly cracked black pepper 4 cloves garlic, grated 1 medium shallot, grated 1/4 cup vegetable oil, plus 1 tablespoon, divided 2 pounds flank steak 1/4 cup sherry vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 1 clove garlic, grated 1/2 cup extra-virgin olive oil Kosher salt and freshly cracked black pepper 2 small bunches champagne grapes, broken into clusters, about 1 pound 1/2 pound bitter greens mix (radicchio, arugula, romaine, watercress, endive) 3/4 cups crumbled blue cheese 1/4 cup toasted pecans, chopped Instructions: For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking. When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet. Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain. For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes. In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine. For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Rioja]

" 41813,"Fruits De Mare 2 cups extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon Dijon mustard, plus 1 tablespoon 1/4 cup lemon juice 1 tablespoon chopped tarragon leaves 1/2 cup celery 1/4 cup fennel 1/2 cup red onion 8 medium shrimp 8 ounces good lump crab 4 ounces scungillli Sea salt and freshly cracked black pepper 6 ounces calamari 8 ounces buttermilk 2 cloves garlic *2 egg yolks 3 white anchovies 1 teaspoon Calabrian chili powder 1 teaspoon lemon zest 1 cup all-purpose flour 1 cup rice flour Oil, for frying Baby arugula, for garnish Instructions: In a large pot over high heat, boil 2 quarts salted water. Fill second pot with ice water; set aside. While waiting for water to boil, to a medium bowl, add and mix to combine 1 cup olive oil, vinegar, 1 teaspoon Dijon, lemon juice, and tarragon. Set aside. Finely dice celery, fennel and red onion. Set aside. Toss shrimp in boiling water. Turn off heat and let shrimp steep for 3 minutes, then strain and immediately plunge into ice water to cool. Cut into 1/4-inch pieces. Place crab, scungilli, and shrimp in a large bowl and lightly toss with celery, fennel, and red onion. Cover with vinaigrette and toss. Season with salt and pepper. Refrigerate. Slice calamari into 1/4-inch pieces and steep in buttermilk. To make aioli, place garlic, 1 tablespoon Dijon, egg yolks, anchovies and chili in food processor and pulse while slowly streaming in 1 cup olive oil. When the mixture becomes thick and smooth, add lemon zest and 1 teaspoon black pepper. Salt, to taste, and refrigerate until ready to serve. Combine the 2 flours in a medium bowl. Add salt and pepper, to taste. In a large Dutch oven or heavy bottomed pot, heat oil to 375 degrees F. Lightly dredge the calamari through the flour. Shake off any excess flour and place immediately in fryer. Cook until crispy and golden brown. Remove from oil and let drain on a paper towel lined plate. To Serve: Round a serving spoonful of salad in the center of each plate. Scatter a few pieces of calamari over each scoop and top with a dollop of aioli. Garnish with baby arugula. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 41814,"Passover Cobbler 3 large eggs 3/4 cup sugar 1/4 cup kosher for Passover vegetable oil 3/4 cup matzo meal 2 tablespoon potato starch 6 to 8 cups peeled and sliced fruit, like apples, pears, and strawberries 6 to 8 cups peeled and sliced fruit, like apples, pears, and strawberries
1/8 cup cinnamon sugar Instructions: Preheat oven to 350 degrees F. Lightly oil a 9 by 9-inch square baking pan.
Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well.
Put all the fruit in the pan and sprinkle with most of the cinnamon sugar, reserving a little for the top. Spoon the batter over the fruit, covering as much of the fruit as you can. Sprinkle with remaining sugar.
Bake until the topping is set and just turning tan, about 45 minutes. Serve hot, warm or at room temperature. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 41815,"Grilled Tilapia One 6-ounce tilapia fillet Pinch ground cumin Pinch cayenne pepper Pinch paprika Pinch kosher salt 1 tablespoon olive oil Tilapia Salad, recipe follows Cashew Yogurt Sauce, recipe follows 1 honey tangerine 1/2 cup watercress 1 teaspoon tangerine zest 1/8 cup raw red beets, peeled and julienned 1 tablespoon cashews, roasted 3 quarts plain yogurt 6 limes, juiced 1 1/2 bunches fresh cilantro leave 6 large garlic cloves 4 tablespoons ground cumin 1 teaspoon cayenne pepper 3 teaspoons paprika 1/2 teaspoon kosher salt Instructions: Heat the grill. Cut the fillet in 1/2 lengthwise. Lightly season the fish with the cumin, cayenne, paprika, and salt. Coat each piece in olive oil and grill, 3 to 4 minutes on each side. To plate, begin by covering a dinner plate with a layer of Cashew Yogurt Sauce. Place the pieces of grilled tilapia in the center, overlapping one another. Top the fish with the Tilapia Salad and place the tangerine segments around the plate. Using a sharp pairing knife, remove the skin of the tangerine. Slice the tangerine into rings and remove any seeds. Mix the watercress, tangerine zest, and beets with the cashews. Serve with the grilled tilapia and Cashew Yogurt Sauce. Place all ingredients in a blender and blend on high until smooth. Taste for seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41816,"Sun-dried Tomato Pesto-Stuffed Pork Cooking spray 2 1/2 pounds pork tenderloin 1 cup prepared sun-dried tomato pesto Salt and ground black pepper 1/4 cup balsamic vinegar 2 tablespoons prepared honey mustard 2 tablespoons chopped fresh thyme leaves 2 cups quick-cooking rice, prepared according to package directions Instructions: Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray. Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper. In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork. Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.). Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 41817,"Mac and Cheese 2 tablespoons unsalted butter Good olive oil 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch 3 tablespoons cream sherry Kosher salt 1 pound pasta, such as cavatappi 3 ounces white truffle butter (recommended: D'Artagnan) 1/2 cup all-purpose flour 1 quart whole milk, scalded 12 ounces Gruyere cheese, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups) 1 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 2 garlic cloves, chopped 3 tablespoons freshly chopped parsley leaves 1 1/2 cups fresh white bread crumbs Instructions: Preheat the oven to 375 degrees F. Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside. Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well. Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish. Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41818,"Bow-Tie Skillet Alfredo 12 ounces bow-tie pasta (farfalle) 2 boneless, skinless chicken breasts
Salt and freshly ground black pepper 1 tablespoon butter
1 tablespoon olive oil 2 cloves garlic, minced
1/2 cup low-sodium chicken broth, plus more if needed for thinning 1/2 cup half-and-half
1/4 cup heavy cream
1 cup good-quality grated Parmesan 1 cup halved grape tomatoes
4 ounces baby spinach
2 tablespoons fresh parsley, minced
Instructions: Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside. Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes. Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth. When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 41819,"Grilled Watermelon Basil Mint Smoothie 1/4 cup honey 1/4 teaspoon vanilla bean pulp 1 seedless watermelon plank (2 inches thick, 10 inches long and 6 inches wide) 2 tablespoons granulated sugar 1/4 teaspoon kosher salt 4 cups low-fat yogurt 1 cup unsweetened apple juice 1 cup ice 12 fresh mint leaves, plus more julienned for garnish 6 fresh basil leaves Watermelon wedges, for garnish Instructions: Preheat a grill to high heat (400 degrees F). To grill the watermelon, first sprinkle with the sugar and salt. Grill quickly, cooking each side for 2 minutes and flipping with a wide spatula. Once the watermelon is cooked, remove from the grill and add to a blender, along with the yogurt, apple juice, ice, honey and vanilla. Puree until smooth, 1 to 2 minutes. Finally, add the mint and basil leaves, pulse 5 to 6 times and serve. Garnish with watermelon wedges and mint. ","[Riesling, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41820,"Fast Food Cheese Burgers 1 pound ground beef, 80 percent lean Salt and freshly ground black pepper 4 slices American cheese 1/4 cup ketchup 1/4 cup sour cream 1 tablespoon mayonnaise 4 hamburger buns 1/4 head iceberg lettuce, shredded 2 dill pickles, sliced Instructions: Divide the ground beef. Shape into 4 patties and season with salt and pepper. Place in a skillet that has been sprayed with nonstick cooking spray over medium-high and cook patties 3 minutes on each side. In the last minute of cooking, top the meat patties with cheese so it will melt. In a small bowl, mix together the ketchup, sour cream and mayonnaise and spread half onto the hamburger buns and reserve the leftover for a dipping sauce for the French Fries. Place the burgers on buns and top with lettuce and pickles. ","[Chardonnay, Merlot, Zinfandel, Cabernet Sauvignon]" 41821,"Giant Salt-Crusted Brisket One 3-pound box kosher Salt 12 ounces liquid egg whites (from about 9 eggs)
2 tablespoon olive oil One 3-to-4 pound lean cut beef brisket 1 tablespoon freshly ground black pepper 1/2 cup sour cream 3 tablespoons prepared horseradish, drained
Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with foil. Mix together the salt and egg whites in a large bowl until completely combined and moist (the mixture should hold together when squeezed in your hand).
Heat the oil in a large skillet over medium-high heat. Sear the brisket, flipping as needed, until a dark crust forms on all sides, 6 minutes to 10 minutes.
Meanwhile, spread some of the salt mixture onto the prepared baking sheet so that it is a 1/2 inch longer and wider than your brisket. Lay the brisket on top and season with pepper. Insert an oven-safe thermometer into the thickest part of the brisket. Press and pack the remaining salt mixture on top of and around the brisket so that it is fully encased, making sure there are no holes or cracks. Cook until the thermometer reaches 170 degrees F, 2 hours 30 minutes to 3 hours. Let rest for 10 minutes.
Meanwhile, stir together the sour cream and horseradish into a small serving bowl and refrigerate until ready to use.
Crack the salt crust open with a something heavy, like a meat mallet. Remove the crust, wipe away any residual salt on the brisket with a paper towel or brush and transfer to a cutting board. Thinly slice the brisket and serve with the horseradish sauce.
","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 41822,"Jennifer Mclagan's Simple Strawberry Ice Cream with Brandy Snaps 2 cups sliced ripe strawberries 1/2 cup sugar 1 tablespoon lemon juice Pinch salt 1 cup cream 1 cup whole strawberries, finely diced 1/4 cup butter 2 tablespoons sugar 2 tablespoons golden syrup 2 teaspoons brandy 1/4 cup flour Instructions: For the ice cream: Puree the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the heavy cream just to the boiling point and pour over the puree. Stir to combine, and chill overnight. Freeze the next day in an ice-cream machine, folding in the finely diced berries just at the end. Transfer to a container and freeze until firm.
For the brandy snaps: Preheat the oven to 350 degrees F. Lightly butter a baking sheet.
Melt the butter, sugar and syrup together in a saucepan. When it starts to bubble, remove from the heat and beat in the brandy and flour.
Using a teaspoon, place 6 spoonfuls, well apart from one another, on the baking sheet. Bake until flat and golden, 5 to 7 minutes. Let cool on the sheet just until they are firm enough to move, but still pliable (a matter of seconds). Shape over a rolling pin, or simply leave flat. Carry on with baking the second batch.
Serve a grand spoonful of ice cream with a crispy brandy snap! ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 41823,"Healthy Spicy Steamed Baby Bok Choy 4 baby bok choy (about 1 pound), split horizontally 2 tablespoons finely chopped chives 4 teaspoons reduced-sodium soy sauce 2 teaspoons lime juice 1 teaspoon lime zest 1/4 teaspoon sugar 1 teaspoon spicy sesame oil Instructions: Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve. Per serving: Calories: 30; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 250 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41824,"Fondue Stuffed Mushrooms 2 pounds button mushrooms (about 30), stemmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 cloves garlic, chopped 3/4 cup panko breadcrumbs, plus more for topping 1/4 cup finely chopped fresh parsley Finely grated zest of 1 lemon 6 ounces raclette cheese, cut into about 30 half-inch cubes Instructions: Preheat the oven to 350 degrees F. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange open-side down on the rack. Bake until tender, about 30 minutes. Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the panko and cook, stirring occasionally, until golden, about 5 minutes. Stir in the parsley, lemon zest and 1/2 teaspoon salt. Turn the mushrooms open-side up. Fill each with 1/2 teaspoon of the panko mixture and a cube of cheese; sprinkle with more of the panko mixture. Bake until the cheese is melted and the panko is golden, 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41825,"Warm Mexican Crab Dip 18 oz. bag Mission? Tortilla Strips Chips 2 tbsp. Butter 1/2 cup Yellow onion, minced 1 each Jalapeno pepper, minced 8 oz. Cream cheese, softened 1/3 cup Mayonnaise 1/3 cup Sour cream 8 oz. Lump crab meat, canned, drained 1 tsp. Salt 1 tsp. Chili powder 1/4 tsp. Ground cumin 1 tsp. Mexican hot sauce 2 tbsp. Cilantro, chopped 1 cup, divided Cheddar cheese, grated 2 tsp. Fresh lime juice As needed Vegetable oil Instructions:

1. Pre-heat oven to 350F. Lightly oil a shallow 1? quart casserole dish. 2. In a medium skillet over low heat, melt the butter. Add the onion and jalapeno and saute for 5 minutes, stirring often. Remove from heat and set aside. 3. In a separate bowl, using an electric mixer, place the cream cheese, mayonnaise, and sour cream and blend together until smooth. Using a spatula, fold in the crab meat, salt, chili powder, cumin, hot sauce, cilantro, lime juice and ? cup of cheddar cheese. Fold in the onions and jalapeno. 4. Transfer the dip to the prepared baking dish. Sprinkle with the remaining ? cup cheddar cheese and bake uncovered for 20-25 minutes until heated through and bubbly. Top with cilantro and serve warm with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41826,"Salsa-Marinated Skirt Steak Soft Tacos with Refried White Beans 1 1/2 cups jarred red salsa (about 12 ounces) 2 garlic cloves, smashed 1/4 cup extra-virgin olive oil 1 tablespoon Worcestershire sauce 1 tablespoon fresh lime juice (about 2 limes) 1 1/4 pounds skirt steak, trimmed and cut into 3 pieces 12 (6-inch) flour tortillas Kosher salt and freshly ground black pepper 2 (15-ounce) cans cannellini beans, with liquid 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped Instructions: MARINATE THE STEAK: Combine 1 cup of the salsa, the garlic, 2 tablespoons of the oil, the Worcestershire, and lime juice in a resealable plastic bag and add the steak. Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator. SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven. SEAR THE STEAKS: Heat a large skillet over medium-high heat. Remove the steaks from the bag, allowing the large salsa bits and extra marinade to drip off, and pat with paper towels to dry slightly. Sprinkle with 1 teaspoon salt and a couple turns of pepper. Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes. Flip and cook until charred and medium-rare, about 3 more minutes. Let rest on a cutting board before slicing. MASH THE BEANS: Add the beans with their liquid to the same skillet and cook until the liquid has reduced by half, 4 to 6 minutes. Mash with a potato masher until smooth. ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces. Spread the center of each tortilla with 1 tablespoon of the beans. Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro. Serve the extra beans on the side. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 41827,"Tofu Ranch Dip One 16-ounce block silken tofu 2 tablespoons white wine vinegar 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped chives 1 tablespoon chopped flat-leaf parsley Dippers of your choice, for serving Instructions: In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41828,"Italian Wedding Soup 1 pkg. Johnsonville? Mild Italian Sausage, decased 1 egg, lightly beaten 1 cup bread crumbs, (plain or seasoned) 2 tsp. fennel seeds, crushed or chopped 1 tbsp. fresh Italian parsley, minced 1/8 tsp. cayenne pepper (optional) 2 tbsp. extra virgin olive oil 1 med. onion, finely diced 1 tsp. dried or fresh thyme 1 tsp. dried sage leaves 2 cloves garlic, finely minced 1 med. carrot, finely chopped 1 stalk celery, finely chopped 8 cups chicken stock 1 bay leaf 8 oz. orzo pasta, cooked 1 cup spinach, roughly chopped 1/3 cup shredded parmesan cheese Instructions: Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.) In a medium pan, cook orzo al dente, according to package directions, drain and set aside. Prep the vegetables. In a large pot, saute onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate. In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides. Add reserved vegetables, chicken stock, Bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through. Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color). Garnish soup bowls with parmesan cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 41829,"Butterscotch Love Cake 2 tablespoons unsalted butter 1/2 cup light brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Nonstick cooking spray 1 box yellow cake mix
3 1/2 cups ricotta cheese 1/2 cup mascarpone
3 large eggs
3/4 cup sugar
1/8 teaspoon kosher salt
1 1/4 cups mascarpone (10 ounces) One 3.9-ounce package butterscotch pudding mix
1 tablespoon sugar
1 cup whole milk
Instructions: Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray. For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside. For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white. Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting. For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve. ","[Chardonnay, Riesling, Moscato, Vin Santo]

" 41830,"Glazed Figs with Mascarpone Cream 2 cups mascarpone 1/2 cup heavy cream 2 tablespoons icing sugar (confectioners') 1/2 cup orange juice 1/4 cup balsamic vinegar 1/4 cup sugar 1/2 teaspoon orange zest 1 pint fresh figs, halved 1/2 cup walnuts, toasted and coarsely chopped Instructions: For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes. For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest. Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes. Preheat the broiler. Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet. Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts. ","[Barolo, Barbaresco, Chianti, Rioja]" 41831,"Buffalo Chicken Wings with Blue Cheese Dressing 1 cup sour cream 1 cup mayonnaise 1/2 cup buttermilk 8 ounces Cabrales blue cheese, crumbled 1 large clove garlic, minced 1 tablespoon Worcestershire sauce 1 tablespoon red wine vinegar, plus more as needed 1 tablespoon hot sauce, such as Tabasco 1 teaspoon garlic powder Kosher salt 6 tablespoons unsalted butter 1 large clove garlic, grated 1/4 cup hot sauce, such as Frank's 1 1/2 quarts canola oil 1 cup all-purpose flour 1 cup cornstarch 3 1/2 pounds chicken wings split into drumettes and flats (about 18 each) Kosher salt Sliced cucumbers, carrots and whole romaine spears, for serving (optional) Instructions: Preheat the oven to 350 degrees F. Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise and buttermilk with the blue cheese, minced garlic, Worcestershire, the 1 tablespoon vinegar, hot sauce, garlic powder and a generous pinch of salt. Taste for seasoning. Add more vinegar if it needs additional acidity. Add more salt, if necessary. Add a splash of water, if necessary, to loosen the dressing or if the flavors are too intense. Set aside. Make the Buffalo sauce: Melt the butter with the garlic in a medium saucepan over medium heat. Whisk in the hot sauce. Keep warm. Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings from the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.