1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon dried thyme 1 cup oat milk Oil, preferably canola, for frying Hot sauce, ranch dressing, carrots and celery, for serving Instructions: For the cauliflower: Fill a large pot with water. Add the bay leaves, granulated garlic, oregano and thyme to the water and bring to a boil. Add the cauliflower pieces and boil until tender but not mushy, about 10 minutes. Drain the cauliflower and set aside. Meanwhile, make the batter: Add the flax meal to the hot water in a small bowl and let sit for about 5 minutes. In a separate bowl, mix the flour, granulated garlic, oregano, pepper, salt and thyme. Add the oat milk and flax meal mix and whisk until well combined. When the cauliflower is cool enough to handle, toss it into the batter. Heat a pan for frying over medium-high heat and fill with about an inch of frying oil. Bring to 350 to 375 degrees F. Add the battered cauliflower and cook until golden brown. Strain the cauliflower and toss in your favorite hot sauce. Serve with ranch dressing, carrots and celery. Enjoy hot! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 48744,"Andouille-Rice Hand Pies 1 cup frozen white rice 3 scallions, thinly sliced (white and light green parts separated) 1 plum tomato, chopped 2 fully cooked andouille sausages (about 6 ounces), diced 5 ounces dill havarti cheese, shredded (about 1 cup) Kosher salt and freshly ground pepper 1 14-ounce tube refrigerated biscuit dough All-purpose flour, for dusting 1 large egg, lightly beaten 1 large English cucumber 1 1/2 teaspoons sugar 3 tablespoons apple cider vinegar 1 cup chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Heat the rice as the label directs. Combine in a large bowl with the scallion whites, tomato, andouille and cheese. Season with salt and pepper and mix well. Separate the biscuit dough into 8 equal pieces. Dust with flour and flatten each into a 6-inch round with a rolling pin; brush off any excess flour. Add about 1/3 cup of the rice mixture to the center of each, then fold the dough over the filling and pinch the edges together to seal. Cut three slits in the top of each pie with a knife. Transfer to a rimmed baking sheet and brush with the beaten egg. Bake until the dough is puffed and golden and the filling is hot, about 15 minutes. Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Combine the cucumber, sugar and a few pinches of salt in a large bowl. Rub the seasonings into the cucumber slices, then let stand 5 minutes. Add the vinegar, scallion greens and parsley and toss to combine. Serve with the hand pies. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 48745,"Big Miso Dinner Soup 4 cups vegetable stock or water 1 tablespoon minced fresh ginger 1 clove garlic, chopped 1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces 2 ears fresh or frozen corn, shucked, silk removed, quartered 1 medium onion, peeled and cut into eighths 2 carrots, peeled and cut into 2-inch pieces 1/2 head Savoy cabbage, cut into 1/2-inch wedges 8 large mushrooms 1/2 pound spinach, washed, tough stems removed 1 pound firm tofu, cut into 1-inch squares 2 scallions, cut into 1-inch pieces 2 tablespoons red miso 1 tablespoon tamari or soy sauce 5 drops hot pepper sauce 1/2 lemon, juiced 1/4 teaspoon sesame oil Salt Freshly ground pepper Instructions: In a large pot bring the stock to a boil and add the ginger and garlic. Add the squash, corn, onion, carrots, cabbage and mushrooms and return to a boil. Cook at a low boil until the cabbage and onions are 3/4 cooked, 5 to 7 minutes. Add the spinach, tofu and scallions and return the soup to a boil. Cook until the tofu is heated through and the spinach is wilted, 2 to 3 minutes. Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl and keep it in a warm place. Add the miso, tamari, hot pepper sauce, lemon juice and sesame oil to the broth. Season to taste with salt and pepper. Pour the broth over the vegetables and serve at once. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48746,"Doughnuts with cl Sugar 2 cups granulated sugar 1 teaspoon cl powder
1 teaspoon Hungarian paprika 1/2 cup milk, plus 2 extra tablespoons in case the dough does not come together 1 ounce fresh yeast
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
Pinch salt
1 lemon, zested
6 tablespoons unsalted butter, cut into sugar cube-size cubes, at room temperature
4 egg yolks Nonstick cooking spray, for spraying the parchment paper Vegetable oil, for deep-frying Instructions: For the cl sugar: Combine the sugar, cl powder and paprika in a stand mixer fitted with the paddle attachment. Mix on low speed until well combined, 1 to 2 minutes. Store in an airtight container. For the doughnuts: In a saucepan, heat the milk until about body temperature. Add the yeast and stir until dissolved. In the bowl of a stand mixer, combine the flour, sugar, salt and lemon zest. Add the butter to the flour mixture along with the egg yolks and milk/yeast mixture. Use the hook attachment to mix the dough together. Start on low speed for 3 to 4 minutes, then on medium speed for 10 to 15 minutes. Add up to 2 extra tablespoons milk if the dough does not come together. Line a baking sheet with parchment paper and spray the paper lightly with nonstick cooking spray. Scale the dough into about thirty 1 1/2-ounce pieces. Roll the dough pieces into small balls and set them on the prepared baking sheet. Make sure there is enough space between the dough balls, as they will double in size when proofing. Cover with plastic wrap. The dough can be proofed and finished at this point, or frozen for later processing. If proofing right away, let the dough balls sit in a warm area such as on top of the oven or close to it, covered with the plastic wrap so they don't dry out, until doubled in size, about 1 hour. Heat 3 to 4 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. Set a wire rack over a baking sheet. In batches and using a bench scraper or flat spatula, carefully lift the doughnuts off the parchment and drop them into the oil top first. After about 2 minutes, use a rubber spatula or wooden spoon to flip the doughnuts, then cook for another 2 minutes on the bottom side. Flip them again and cook until golden brown all over, about 1 more minute. Use a spider or slotted spoon to pull the doughnuts out of the oil and set onto the prepared wire rack to drain. Roll in the cl sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48747,"Salad with Toasted Chickpeas and Olive Vinaigrette 1 (15 ounce) can chick peas, drained, rinsed and dried 2 hearts romaine lettuce, chopped or 5 to 6 cups chopped bagged lettuce 1/2 cup Spanish green olives with pimiento, drained 2 tablespoons red wine vinegar 1/4 to 1/3 cup extra-virgin olive oil, eyeball it Salt and pepper Instructions: Place chick peas in a small skillet and cook over medium heat until toasty, 12 to 15 minutes. Cool on a plate. Place lettuce in bowl and top with chick peas. Place olives in food processor with vinegar. Turn processor on and stream in extra-virgin olive oil. Dress salad and season with salt and pepper, to taste. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 48748,"Lemon Chicken with Butternut Squash 3/4 pounds cubed peeled butternut squash (about 6 cups) 2 lemons (1 sliced, 1 juiced) 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh oregano Kosher salt and freshly ground pepper 4 skinless, boneless chicken breasts (about 6 ounces each) 3 cloves garlic, thinly sliced Instructions: Preheat the oven to 450 degrees F. Toss the squash, sliced lemon, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a rimmed baking sheet. Roast, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes. Meanwhile, season the chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Add the chicken; cook until well browned on the bottom, 3 to 5 minutes. Flip the chicken and transfer the skillet to the oven. Roast until the chicken is just cooked through, 5 to 8 minutes. Return the skillet to the stovetop over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the remaining 1 tablespoon oregano. Cook, spooning the pan juices over the chicken, 1 minute. Serve the chicken with the roasted squash and lemon; drizzle with the remaining pan juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48749,"Orange Segments with Berries and Balsamic Cream 4 navel oranges 3/4 cup inexpensive balsamic vinegar 1/3 cup creme fraiche 1 teaspoon sugar 12 ounces fresh strawberries, quartered Instructions: Cut the peel and white pith from the oranges. Cut between the membranes to release the segments. Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 minutes. Arrange the orange segments and strawberries decoratively on plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned atop the fruit. This is great served with frozen yogurt or ice cream. ","[Barolo, Chianti, Rioja, Ribera del Duero]" 48750,"Watercress and Jicama Salad 1 medium jicama, peeled 4 bunches watercress, trimmed and washed 1/2 cup olive oil 2 tablespoons freshly squeezed lime juice 1/4 teaspoon salt 1/8 teaspoon ground black pepper Instructions: Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 48751,"Straight Up Cheeseburger 4 whole-wheat hamburger buns Nonstick cooking spray 16 ounces 90-percent lean ground beef, formed into 4 patties Salt and freshly ground black pepper 4 slices 2-percent reduced-fat-milk cheese, such as Borden's 2-percent Milk Reduced-Fat Sharp Singles 1 cup fat-free mayonnaise 2 tablespoons no-sugar-added sweet relish, such as Mt. Olive 1 tablespoon reduced-sugar ketchup, such as Heinz 4 leaves romaine lettuce, broken in half 4 slices tomato 4 slices red onion Instructions: Preheat a grill pan over high heat. Split the buns in half and spray the interior surfaces lightly with the cooking spray. Place the buns, cut side down, on the grill. Allow the buns to char slightly, and then transfer them to a platter. Holding the grill pan away from the stove, spray the surface with the cooking spray. Season the burger patties with salt and pepper to taste. Place the burger patties on the grill, and cook for about 2 1/2 minutes per side for rare. During the last minute, put 1 slice of cheese on each burger. In small bowl, mix together the mayonnaise, sweet relish, and ketchup. Set aside. To assemble the burgers, place the burgers on top of the bottom buns. Pile lettuce, tomato, red onion, and Russian dressing on top of each burger, and set the bun tops in place. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 48752,"Balsamic Roasted Beef 2 1/2 pounds filet of beef, trimmed and tied 2 tablespoons Dijon mustard 1 tablespoon aged balsamic vinegar 1 teaspoon kosher salt 1 tablespoon coarsely cracked black pepper Instructions: Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat. Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm. Note: This recipe was doubled for this episode. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 48753,"Stuffed Peppers with Broken Meatballs and Rice 4 large bell peppers (any color) Kosher salt and freshly ground pepper 1 tablespoon EVOO, plus more for drizzling 6 plum tomatoes or small vine-ripened tomatoes 4 cloves garlic 1 fresh red cl pepper 1 red or mild yellow onion 2 tablespoons finely chopped fresh thyme 3 tablespoons butter 1/2 cup orzo 1 cup long-grain white rice 2 cups chicken stock 20 to 24 small meatballs, coarsely crumbled 1 1/2 to 2 cups shaved or grated Parmigiano-Reggiano Instructions: Preheat the oven to 400 degrees F. Halve the bell peppers lengthwise and remove the seeds. Season with salt and pepper and drizzle with EVOO. Place the peppers cut-side down in a large casserole dish. Cut an X in the hull of each pepper and roast for 20 minutes. Let cool slightly. Meanwhile, in a mixing bowl, grate the tomatoes on the large holes of a box grater, discarding the skins. (You should have about 2 cups.) Grate the garlic, cl pepper and onion into the bowl and season with salt and pepper. Add a drizzle of EVOO and the thyme. Heat the butter and 1 tablespoon EVOO in a medium saucepan over medium heat. Add the orzo and toast until golden and fragrant. Add half the tomato sauce and the rice and stir for 1 to 2 minutes. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes. Combine the rice mixture, meatballs and 3/4 cup Parmigiano-Reggiano. Spoon the filling into the peppers and top with the remaining tomato sauce, the remaining cheese and a drizzle of EVOO. Bake until heated through and the tops are browned, about 45 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 48754,"Spicy Cabbage Slaw 1 medium white cabbage, finely sliced 2 carrots, peeled and shredded 2 teaspoons celery salt 1/2 to 1 teaspoon red pepper flakes 1 tablespoon dried Mexican oregano crushed 2/3 cup olive oil 1/3 cup red wine vinegar Instructions: Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 48755,"Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche 3 ounces grapeseed oil 3 large carrots, peeled and diced 1 quart fresh carrot juice 1/4 cup freshly grated horseradish 2 tablespoons toasted caraway seeds 1 cup creme fraiche 3 Yukon gold potatoes, peeled 2 red onions, peeled 1 carrot, peeled 1 red beet, roasted and peeled 2 cups grapeseed oil, plus more as needed 2 eggs 1/2 cup all-purpose flour Salt, for sprinkling Instructions: Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature. Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool. Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl. Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48756,"Masa Dough 1 1/2 pounds ground masa 1 cup chicken stock, room temperature 1 teaspoon baking soda 2 1/2 teaspoons salt 1/2 cup mole sauce 1/2 cup lard or vegetable shortening Instructions: Begin with masa and lard that is well chilled from the refrigerator. Mix together the chicken stock, baking soda, salt and 1/2 cup of mole. Place masa in the bowl of an electric mixer and beat on medium speed until light in texture. Add the chicken stock mixture slowly while continuing to beat at medium to high speed, scraping down the bowl with a rubber spatula occasionally. Turn the mixer up to high and add the lard, a tablespoon at a time beating well after each addition. Continue beating and scraping the bowl until mixture is light and fluffy, about 15 minutes total. Test for lightness by dropping 1 tablespoon of dough in a glass of cold water: if it floats, the mixture is light enough. If not, continue beating a few minutes longer. ","[Malbec, Tempranillo, Garnacha, Barolo]" 48757,"Pickle Slaw 1 small shallot, minced (no more than 2 tablespoons) 1/2 cup mayonnaise
1/3 cup sugar
1/4 cup pickle juice
1 to 2 teaspoons hot sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head green cabbage, roughly chopped
1/2 small head red cabbage, roughly chopped
1 cup shredded carrots
Instructions: Whisk together the shallots, mayo, sugar, pickle juice, hot sauce, salt and pepper in a bowl. Let it marinate at room temperature for about 15 minutes to help tone down the shallots. Add half of the cabbage to a food processor and pulse until finely chopped, about ten times. Transfer to the bowl with the dressing and repeat with the remaining cabbage. Mix in the carrots. Season to taste and let it sit in the fridge for at least 2 hours or up to overnight. Adjust the seasoning if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 48758,"Sticky Rice with Chicken 1 1/2 cups short-grain sushi rice, rinsed and drained 1 cup coconut milk
1/4 teaspoon kosher salt
1 teaspoon safflower oil or vegetable oil 1 1/2 tablespoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large clove garlic, minced
1 large shallot, finely chopped
3/4 cup coconut milk
2 tablespoons dark brown sugar
2 chicken thighs, poached, shredded and chopped
1 chicken breast, poached, shredded and chopped
10 Swiss chard leaves, ribs removed to create 2 long halves
Instructions: For the rice: In a medium saucepan, combine the rice, coconut milk, 1 cup water and the salt. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until the liquid has been absorbed, about 15 minutes. For the chicken filling: Heat the oil in a large nonstick skillet over medium heat. Add the coriander, cumin, salt, black pepper, garlic and shallots and cook, stirring constantly, until the garlic and shallots have softened, about 2 minutes. Stir in the coconut milk and sugar and bring to a boil. Add the chicken and stir to coat with the sauce. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes. For assembly: Preheat a nonstick grill pan over medium-high heat. Layer the 2 halves of a Swiss chard leaf perpendicular to each other on a cutting board to create a cross shape. Spoon 2 tablespoons of the rice into the center where the leaves meet and flatten the rice into a rectangle. Layer 2 tablespoons of the chicken filling evenly over and top with an additional tablespoon of rice to cover the chicken. Fold the top and bottom of the Swiss chard leaf over the filling to make a small square package. Repeat with the remaining leaves, rice and chicken. Grill the packages in batches until the leaves are charred on both sides, about 5 minutes per side. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 48759,"Instant Pot Lentil-Veggie Burgers with Slaw 3/4 cup dried brown lentils 1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 small onion, diced
One 6-ounce sweet potato, peeled and shredded on the large holes of a box grater
4 ounces cremini mushrooms, diced
3 tablespoons canola oil
2 teaspoons chili powder
3/4 cup quick-cooking oats
3 cups cabbage coleslaw mix (from about half of a 14-ounce bag)
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
4 hamburger buns, toasted
Instructions: Add 1 3/4 cups water to a 6- or 8-quart Instant Pot?, then stir in the lentils, garlic, 3/4 teaspoon salt and a few good grinds of pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. The lentils should be tender but not mushy. If there is any liquid remaining, drain the lentils in a fine-mesh sieve and discard the liquid.
Meanwhile, place a rack in the upper third of the oven and preheat to broil. Toss the onion, sweet potato, mushrooms, 2 tablespoons of the oil, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Spread in an even layer on a rimmed baking sheet. Broil tossing halfway through, until the vegetables are tender and browned in spots, about 4 minutes. Transfer to a food processor along with the lentils and oats. , Reserve the baking sheet. Pulse until the mixture is finely chopped and combined, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses.
Brush the remaining 1 tablespoon oil on the reserved baking sheet. Working on the baking sheet, form the lentil mixture into 4 large patties (each about 4 inches in diameter and 3/4 inch thick). Refrigerate until chilled through, about 30 minutes.
Using tongs, toss the coleslaw mix with the mayonnaise, vinegar, a pinch of salt and a few grinds of pepper in a medium bowl until combined; set aside.
Broil the lentil-veggie burgers until they develop a nice crust and are charred in spots, about 5 minutes. Use a sturdy metal spatula to flip the burgers, then return to the broiler to lightly char the other side, 4 to 5 minutes more.
Place a burger on each of the bottom bun halves, then top with the slaw, dividing evenly, and sandwich with the top bun halves.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48760,"Mojito Ice 6 ounces light rum 12 mint sprigs, or spearmint, 8 roughly broken apart 6 tablespoons fresh lime juice 4 tablespoons sugar Club soda 4 slices lime Instructions: Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda. Garnish each with a slice of lime and a sprig of mint. ","[Rum, Cuba Libre, Mojito]" 48761,"Greek Salad 2 cups cooked Israeli couscous 2 cups thinly sliced kale
1/4 cup shaved red onion 1/4 cup pitted kalamata olives, halved lengthwise
1/4 cup thinly sliced pickled banana pepper
2 teaspoons red wine vinegar 2 tablespoons extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly cracked black pepper
1 cup sliced cubanelle pepper
12 grape tomatoes, sliced in half
3 Persian cucumbers, cut in half lengthwise, then cut into angled pieces 1/4 cup roughly chopped fresh parsley leaves
1/3 pound block French feta cheese, sliced into 1/4-inch-thick slices
1/2 teaspoon dried oregano
Instructions: In a medium bowl, combine the couscous, kale, onion, olives, banana pepper, 1 teaspoon of the red wine vinegar and 1 tablespoon of the olive oil. Season with salt and pepper. Toss to coat. In a separate medium bowl, combine the cubanelle pepper, tomatoes and cucumbers. Add the parsley, remaining 1 teaspoon red wine vinegar and 1 tablespoon olive oil and salt to taste. Toss to coat. On a large plate or platter, arrange the couscous mixture in the center, then top with the cucumber and tomato mixture. Shingle the feta slices on top. Season the feta slices with the oregano, some salt and pepper and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48762,"Bacon and Onion Risotto 1/4 stick butter 4 oz. bacon, chopped 1 large onion, chopped 2 cups Vialone nano rice (or Carnaroli or Arborio) 2/3 cup full-bodied dry red wine 4 cups rich meat stock Generous 1/2 cup freshly grated Parmesan Black pepper Instructions: Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 48763,"Blackberry-Hazelnut Sticky Buns 5 tablespoons unsalted butter, plus more for greasing 1 cup fresh or frozen blackberries 2 tablespoons granulated pure cane sugar 1 tablespoon fresh lemon juice 1/2 cup packed, light brown muscovado sugar 3/4 cup toasted hazelnuts, coarsely chopped Flour, for rolling One 17.3-ounce/2-sheet package all-butter frozen puff pastry, defrosted 4 tablespoons unsalted butter, room temperature 2 cups fresh blackberries, halved 1/3 cup granulated pure cane sugar 2 teaspoons ground cinnamon Instructions: For the topping: Grease a 12-cup standard muffin tin with butter, even if using a nonstick tin. Combine the blackberries, granulated sugar and lemon juice in a small bowl. Let this macerate at room temperature for 30 minutes. Mash with a fork, then strain the juice into a small bowl and discard the solids. Melt the butter in a small saucepan over medium heat. Whisk in the muscovado sugar and blackberry juice and cook until the mixture is smooth and slightly thickened. Divide the caramel mixture among the cups then divide the hazelnuts over the caramel. For the filling: Preheat the oven to 375 degrees F. Place the tin on a sheet pan lined with parchment paper. Lightly flour a flat surface. Unfold each sheet of puff pastry onto the floured surface and lightly roll out with a rolling pin to an even thickness. Brush both sheets with the butter leaving a 1-inch border on the puff pastry. Divide the blackberries over the butter. Combine the granulated sugar and cinnamon in a small bowl and sprinkle over the surface of each sheet. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2-inches wide. Place each piece, spiral-side up, in 6 of the muffin cups. Repeat with the remaining pastry sheet. Bake until the sticky buns are golden to dark brown on top and firm to the touch, 30 minutes. Remove from the oven onto a baking rack and let cool for 5 minutes. Use a small offset spatula to remove the buns from the tins, and place upside down on a serving platter. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 48764,"\Virtual\ Tomato Herb Salad 1 pint (2 cups) ripe cherry or grape tomatoes, quartered Kosher salt and freshly ground black pepper 2 to 3 tablespoons extra-virgin olive oil 1/3 cup chopped or torn fresh basil leaves Instructions: Add the tomatoes to a medium serving bowl and season with salt and pepper, to taste. Drizzle with the olive oil and stir in the basil. Serve immediately or set aside, at room temperature, for up to 2 hours. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Ros]" 48765,"Curry Chicken Marinade 1/3 cup vegetable oil 1 tablespoon grated fresh ginger 2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon paprika 2 cloves garlic, grated 2 shallots, sliced Kosher salt and freshly ground black pepper 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) Instructions: For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 48766,"Georgine's Fluffy Rolls 1 1/4 cups milk 1/4 cup vegetable shortening 3/4 cup sugar 1 teaspoon salt One 7-gram packet active dry yeast 2 eggs, lightly beaten 4 cups flour 3/4 cup melted butter Instructions: Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring constantly, over medium heat until sugar dissolves. Remove from heat; set aside and allow to cool. Mix yeast with 1/4 cup lukewarm water in a large bowl; set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes. Pour cooled milk mixture into yeast. Stir in eggs and gradually add flour, stirring with a wooden spoon until dough is too stiff to stir, then use your hands to knead in the flour (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered waxed paper, and lay a clean damp dish towel on top. Set aside to rise until doubled, at least three hours. Turn dough out onto a lightly floured surface. Knead until elastic, then roll out to 1/2 -inch thickness. Cut dough with a 3-inch biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, in a baking pan. Cover with buttered waxed paper and a towel, and set aside to rise, at least 2 1/2 hours. Preheat oven to 350 degrees. Bake until golden, about 15 minutes. Rolls are best served warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48767,"Grilled Salmon Sandwiches 2 pounds fresh salmon fillets Good olive oil Kosher salt Freshly ground pepper 1 cup good mayonnaise 1/4 cup sour cream 3/4 teaspoon white wine vinegar 12 fresh basil leaves 3/4 cup chopped fresh dill 1 1/2 tablespoons chopped scallions, (white and green parts) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 teaspoons capers, drained 6 fresh white or brioche rolls (4-inch round) 1/4 pound mesclun mix or fresh basil leaves Instructions: For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times. To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48768,"Tropical Sweet Potato Faux Fool (Faux because a veggie is pureed and not a fruit!) 8 ounces chilled canned sweet potatoes (no syrup), well drained 1 tablespoon orange blossom honey 1/2 cup chilled guava nectar 1/4 cup coconut milk, unsweetened, first pressing 1 tablespoon orange liqueur (recommended: Grand Marnier) 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon salt 4 large ice cubes 1 cup chilled heavy whipping cream 2 tablespoons granulated sugar 1/2 cup sweetened flaked coconut 1 medium navel orange, sliced 4 ladyfingers, optional Instructions: Preheat oven to 350 degrees F. Smash sweet potatoes, then place in a blender. Add honey, guava nectar, coconut milk, liqueur, nutmeg and salt. Turn on low to puree. Using a small rubber spatula, transfer to a glass bowl and stir in ice cubes. Place bowl in freezer. With a chilled metal bowl and beaters, whip cream on high until soft peaks form. Then add sugar and beat until blended. Set inside the refrigerator. Evenly distribute coconut flakes on a baking sheet and toast 5 to 10 minutes until lightly brown. Watch carefully and stir often. Set aside to cool. While toasting coconut, reserve whole slice of orange for a garnish. Remove pulp sacks with paring knife being careful not to include peel or white membrane. Chop into small pieces and place in a colander to drain. After coconut is toasted, remove the ice cubes from sweet potato puree with a slotted spoon and stir. Mix in drained orange pulp. Using a large rubber spatula, gently fold puree into the whipped cream leaving swirls of both ingredients visible. Divide the Faux Fool into long-stemmed martini glasses. Sprinkle 1 tablespoon of toasted coconut on each then garnish with a quarter slice of orange. Serve with 1 ladyfinger per person. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 48769,"Dried Plum and Almond Phyllo Triangles 3 sheets phyllo, thawed 1/2 cup clarified butter 1/4 cup sugar 16 pitted dried plums 16 toasted almonds 4 ounces cream cheese, cubed into 16 pieces Powdered sugar, as a garnish Instructions: Preheat oven to 375 degrees F. Lay a sheet of phyllo on a cutting board with the short part facing you and brush lightly with clarified butter then sprinkle with sugar. Cut into 4 long, even strips. Open up each dried plum and place a cube of cream cheese and a toasted almond inside. Place a stuffed dried plum at the end of each strip of phyllo. Fold it up to make a triangle, like folding a flag. Brush the outside with butter and sprinkle with more sugar. Repeat with the rest of the phyllo. Bake until light golden brown about 20 to 30 minutes. Serve warm, if possible, sprinkled with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48770,"World Champion Jambalaya 1 smoked chicken (recommended: Bailey's) 2 ounces Creole seasoning 1 1/2 quarts chicken stock 1 cup diced red onion 1/2 cup diced celery 2 links Cajun sausage 1/2 cup diced green bell pepper 1/2 pounds smoked andouille sausage 1/2 cup diced red bell pepper 8 ounces butter 1/2 cup diced yellow bell pepper 2 diced jalapeno peppers (remove the seed) 1-ounce chopped garlic 1 (8-ounce) can spiced tomatoes with green chiles 1 pound small gulf shrimp, peeled and deveined 8 ounces diced smoked crimini mushrooms 2 ounces sun-dried tomatoes 1 pound orzo pasta Instructions: Debone the chicken and add the meat to a medium bowl. Cover and set aside. Bring the chicken stock to a boil in a large pot over medium heat. Add the chicken bones, then reduce the heat and simmer for 20 minutes. Cut the Cajun and andouille sausage into small pieces. Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned. Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized. Cut the chicken into bite-size pieces. Strain the bones from the chicken stock and measure 32 ounces of liquid. Stir
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 48771,"Chicken Soup with Wild Rice and Hominy 1/2 cup wild rice Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken) 4 cups low-sodium chicken broth 2 medium carrots, sliced into 1/4-inch-thick rounds 2 celery stalks, cut into 1/4-inch-thick slices 1 medium onion, chopped Kosher salt 1/2 cup loosely packed cilantro leaves 3 scallions One 15-ounce can hominy, drained Lime wedges for serving 1 bay leaf Instructions: Cook the rice according to package directions; set aside to cool. Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary. Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes. Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together. Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 48772,"Orange Ginger Stickies 2 1/2 cups (364 grams) all-purpose flour, plus more for shaping the dough 1 tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 tablespoons (26 grams) vegetable shortening
1 stick (8 tablespoons; 113.4 grams) VERY cold unsalted butter
Nonstick cooking spray, for the work surface
1 1/4 cups cold low-fat buttermilk
1/4 cup granulated sugar 1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 tablespoons orange zest, from 1 large orange
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
1/3 cup crystallized ginger, finely chopped
3/4 cup whole milk 1 teaspoon vanilla extract
1 cup powdered sugar 2 to 3 tablespoons fresh orange juice, from 1/2 large orange
Instructions: For the dough: In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture completely until the flour mixture looks like sand. Coat the butter in the flour mixture, then use a box grater to grate the cold butter into the flour mixture and toss until all of the pieces are coated. Cut the butter into the flour by gathering the dry mix, pinching and dropping it for 30 to 60 seconds.
Make a well in the center of the flour and butter mixture and add the buttermilk. Mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Transfer the dough on to the prepared work surface and dust the dough lightly with flour. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a flat rectangle, 1/2 inch thick. Fold the rectangle into thirds, like a letter, then repeat the same process of pressing the dough out and folding 2 more times. Lightly dust the dough as needed to prevent sticking. Place the folded dough on a sheet pan, cover with plastic wrap directly over the dough and chill for 15 minutes.
For the filling: Combine the granulated sugar, brown sugar and salt in a small bowl, then mix in the orange zest; set aside.
Dust the work surface with flour and roll out the dough into a 17-by-8-inch rectangle, 1/4 to 5/8 inch thick, with the longest end facing the edge of the counter. Brush the softened butter evenly over the dough. Sprinkle the sugar mixture over the butter and then the chopped ginger. Using both hands and starting from the long end, roll the dough as tight and neat as possible. If the dough gets too soft, place the roll on a sheet pan and chill for 15 minutes.
Preheat the oven to 425 degrees F. Butter a 9-by-13-inch baking pan.
Using a sharp knife, slice the rolled dough into 3/4-inch-thick slices. Place them in the buttered pan. Bake until the stickies start to brown, about 20 minutes.
For the milk drizzle: Mix together the milk and vanilla extract in a small bowl and pour evenly over the stickies.
Return the pan to the oven and bake until the milk is absorbed and the tops of the stickies are golden, another 20 to 25 minutes. Place the pan on a cooling rack.
For the orange glaze: Combine the powdered sugar and orange juice in a small bowl and drizzle over the top of the stickies. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48773,"Raspberry-Rose Cupcakes 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, melted 3/4 cup sugar 1/2 cup sour cream 2 large eggs 1 teaspoon pure vanilla extract 2 cups raspberries 1 cup plus 1 tablespoon water 2/3 cup sugar 1 1/2 teaspoons cornstarch 1/2 teaspoon rosewater 1 cup sugar 3 large egg whites 2 sticks unsalted butter, cut into pieces, at room temperature 3/4 to 1 teaspoon rosewater Coarse sugar, for decorating Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, sugar, sour cream, eggs and vanilla in a large bowl until smooth. Add the flour mixture and whisk until smooth. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. Meanwhile, make the filling: Combine the raspberries, 1 cup water and the sugar in a medium saucepan and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until reduced by half, about 15 minutes. Whisk the cornstarch, rosewater and 1 tablespoon water in a small bowl. Add to the raspberries and continue to cook, stirring, until thickened, 2 to 3 minutes. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids with a rubber spatula. Let cool, about 20 minutes. Meanwhile, make the frosting: Put the sugar and egg whites in the bowl of a stand mixer; set the bowl over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 3 to 5 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium-high speed until stiff glossy peaks form, 6 to 8 minutes. Switch to the paddle attachment. With the mixer on medium-high speed, beat in the butter a few pieces at a time, making sure the pieces are incorporated before adding more. (It?s OK if the frosting looks curdled?it will smooth out as you beat.) Once all the butter is added, continue beating until the frosting is smooth, 1 to 2 more minutes. Add 3 to 4 tablespoons of the raspberry filling and the rosewater and beat until thick and smooth. With a paring knife, cut a 3/4-inch-deep slit across the top of each cupcake, nearly edge to edge; gently squeeze the sides of the cupcake so the slit opens. Spoon about 1 teaspoon of the raspberry filling into each cupcake. Let stand 5 minutes, then spoon the remaining filling into the cupcakes. Spread the frosting on the cupcakes. Sprinkle with coarse sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48774,"Baked Fudge Cake 1 pound fine quality semi-sweet chocolate chips or chopped chocolate 10 tablespoons butter 4 eggs, room temperature 2 tablespoons all-purpose flour 2 teaspoons instant espresso or coffee powder 1 cup chilled heavy cream, for garnish Instructions: Preheat the oven to 425 degrees. Butter a 9-inch springform pan. Line the bottom with a round of waxed or parchment and butter the paper. In a 2 1/2 or 3-quart saucepan over medium-low heat, melt the chocolate and butter together, stirring until chocolate is about half melted. Remove the pan from the heat and stir until melted and the mixture is smooth. Set aside to cool for a few minutes. Meanwhile, in a large mixing bowl, use a hand held or stationary electric mixer to begin beating the eggs at medium-low speed until frothy, then raise the speed to high and beat the eggs until they are light in color, thick, fluffy and about tripled in volume, about 5 minutes. Beat in the flour and espresso powder. Stir about 1/4 of the egg mixture into the chocolate to lighten it, then fold the chocolate mixture into the eggs in the mixing bowl. Spoon the batter into the pan. Bake for 17 minutes. Cool the pan on a rack for about 10 minutes, then refrigerate until just firm enough to cut, about 30 minutes. (At this point, the cake will be firm and fudgy about 1/3 of the way to the center, and softly set like a mousse in the center.) The dessert can also be refrigerated for up to 5 days and served chilled and firm throughout, or frozen up to 1 month. Serve at cool room temperature or slightly chilled. Shortly before serving, whip the cream to firm peaks. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 48775,"Seared Wild Striped Bass on Chive Whipped Potatoes 6 (6 to 8-ounce) wild striped bass fillets, skin on 1 tablespoon butter, room temperature Salt and pepper 1 teaspoon vegetable oil Chive Whipped Potatoes, recipe follows Truffle Vinaigrette, recipe follows Sauteed Shiitakes, recipe follows 4 potatoes, peeled and quartered 3/4 cup heavy cream 3 tablespoons unsalted butter Salt and pepper, to taste 1/4 cup chive oil, recipe follows 1/4 cup diced fresh chives 2 cups chicken stock 1/4 cup finely diced shallot 1/4 cup sherry vinegar Salt and pepper, to taste 3/4 cup truffle oil 1 cup grapeseed oil Instructions: Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper. Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin-side only) generously with butter. Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes. Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper. Stir in the chive oil and sliced chives, and serve. Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated. Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use. Yield: 2 1/2 cups Sauteed Shiitakes: 1 cup thinly sliced shiitakes 2 tablespoons olive oil 1 teaspoon butter Salt and pepper, to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 teaspoon fresh thyme leaves 1/2 cup haricots verts, blanched 1/4 cup diced and seeded tomato Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve. To serve: mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes. ","[Pinot Gris, Sauvignon Blanc, Vermentino, Gavi]" 48776,"Butterscotch Pudding 6 large egg yolks 1/4 cup firmly packed dark brown sugar 1 cup milk 2 cups heavy cream 1/2 cup sugar 1/2 cup water 1 teaspoon salt 1 teaspoon vanilla extract Instructions: Heat the oven to 350 degrees. In a large mixing bowl, lightly whisk the egg yolks until smooth. Set aside. In a medium, heavy-based saucepan, heat the brown sugar, milk, and cream over medium heat, stirring to dissolve the sugar. Scald the mixture (do not boil it) and remove it from heat. While the cream mixture is heating, dissolve the sugar and water over low heat in a large, heavy-based saucepan increase the heat to high and boil the sugar until it's amber in color. If the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns dark amber (like an old penny), carefully and slowly pour the hot cream into it, stirring the mixture. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to combine them.) Gently and slowly whisk the cream mixture into the egg yolks. Stir in the salt and vanilla. Strain the pudding and cool it in an ice bath or refrigerate until cool. Skim off any air bubbles from the pudding mixture and divide the cool pudding mixture among 6 (6-ounce) ramekins. Set the ramekins in a shallow roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with foil. Bake the pudding until just set. Begin checking after 1 hour. When gently shaken, they should no longer look liquid; instead, the custard will move as one mass. Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after if has cooled completely) if you have any strong flavored food your refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48777,"Lemon Ginger Toddy Juice of 1/2 lemon Quarter size piece ginger 2 teaspoons honey, or to taste 3/4 cup boiling water, approximately Dark rum, optional Instructions: In a mug combine lemon juice, ginger, honey and boiling water. Let steep at least 3 minutes. Add rum to taste. ","[Gewrztraminer, Riesling, Pinot Grigio]" 48778,"Mixed Greens with Pancetta and Shaved Parmesan 8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles 3/4 cup olive oil, plus 1 tablespoon 1 bag mixed baby lettuce 1 tablespoon Dijon mustard 1/4 cup red wine vinegar 8 ounces hard cheese, such as Parmesan or aged Cheddar Instructions: Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48779,"Cucumber Raita 2 cups plain lowfat yogurt 1 red onion, quartered and thinly sliced 1 English cucumber, peeled, seeded and grated 1/4 cup fresh lemon juice (about 1 lemon) 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh cilantro leaves Instructions: Line a colander with cheesecloth or muslin. Place a large bowl under the colander. Place yogurt in colander and let sit at room temperature for about four hours or cover and refrigerate overnight. Discard the liquid that has drained into the bowl and proceed with the recipe. Add the onion, cucumber, lemon juice, mint and cilantro and mix well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48780,"Grilled Banana and Nutella Panini 3 ripe bananas, sliced 12 slices whole-wheat bread 1 cup chocolate-hazelnut spread (recommended: Nutella) 16 tablespoons unsalted butter, softened 3 tablespoons confectioners' sugar Instructions: Place the bananas in a bowl and mash until smooth. Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches. Heat the grill to medium-high. Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 48781,"Beer-Poached Pulled Chicken Mole 3 medium onions 8 boneless chicken thighs 1 Mexican-style beer (recommended: Negra Modela) 4 fresh bay leaves 3 ancho chilies, seeded and stemmed 1/4 cup sliced almonds 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 2 tablespoons golden raisins 1 red cl pepper, such as Fresno or Holland 2 small stems fresh oregano or marjoram, finely chopped 1 tablespoon cumin 2 tablespoons unsweetened Mexican cocoa powder Pinch cinnamon Kosher salt and freshly ground black pepper 1 (15-ounce) can fire-roasted crushed tomatoes Small corn or flour tortillas, warmed to package directions, for serving Toasted pepitas, for garnish Instructions: Quarter one of the onions and place in a large pot with the chicken, beer, and 2 bay leaves. Add just enough water to come up to the top of the chicken pieces. Bring to a low boil over medium-high heat, and then lower the heat and simmer until cooked through, 12 to 15 minutes. Remove the chicken from the hot liquid to a bowl and shred the meat with forks. Strain and reserve the stock. Meanwhile, in a small pot, cover the anchos with just enough water to cover and simmer to reconstitute, 8 to 10 minutes. Add the anchos to a food processor bowl, reserving the cooking liquid. Toast the almonds in a saucepot large enough in which to make the sauce. Remove the toasted nuts to the food processor bowl. Slice the 2 remaining onions. Heat the extra-virgin olive oil over medium-high heat in the same pot you toasted the nuts in. Add the onions, garlic, last 2 bay leaves, raisins, red cl, oregano, cumin, cocoa, cinnamon, salt, and pepper. Cover and cook to soften the onions, 10 minutes, stirring occasionally. Add the crushed tomatoes and heat through. Transfer to the food processor with the reconstituted anchos and almonds. Process into a thick paste and return to the saucepot. Add a little of the chicken stock and ancho stock to thin the sauce a bit. It should remain thick enough to coat the back of a spoon. Add the shredded chicken to the sauce then serve with warm corn or flour tortillas for wrapping. Garnish with pepitas. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 48782,"Hot Cider Rum Punch 1 cup rum 4 cup apple cider 1 cup cranberry juice 1 cup orange juice 1 cinnamon stick 4 orange slices 4 cloves Instructions: Insert cloves into center of orange slices. Combine all ingredients in a large pot and bring to a simmer. Serve warm. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Moscato]" 48783,"Smoked Brisket 1 1/2 tablespoons chili powder 1 1/2 tablespoons dark brown sugar
3/4 tablespoon garlic powder
3/4 tablespoon onion powder 1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons cumin
Kosher salt and coarsely ground black pepper
6 pound beef brisket, trimmed
1 cup apple juice
1/4 cup plus 2 tablespoons dark brown sugar 1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
3 cups ketchup
1 1/2 cups apple cider vinegar
1 teaspoon Worcestershire sauce
Kosher salt
Instructions: For the brisket: In a small bowl, combine the chili powder, brown sugar, garlic powder, onion powder, cayenne and cumin, 1 1/2 tablespoons salt and 1 1/2 tablespoons pepper. Rub the dry mixture all over the brisket and then tightly wrap it in plastic wrap. Refrigerate at least 6 hours or overnight. Unwrap the brisket and let it come to room temperature while you set up the smoker. Prepare a smoker with charcoal and soaked wood chips according to the manufacturer's instructions. Heat it to 190 to 225 degrees F. Place a disposable loaf pan filled with the apple juice and some water inside of the smoker to help maintain a moist environment. Place the room-temperature brisket off of the direct heat, close the lid, and cook, regularly checking the fire and adding additional chips if needed. Do not move or poke the meat with a fork except to check the internal temperature. Cook until the meat is tender and an instant-read thermometer inserted into the center of the brisket registers an internal temperature of 180 to 185 degrees F, 4 to 5 hours. Remove the brisket from the smoker and let rest for 30 minutes before slicing and serving with barbecue sauce. For Tiffani's barbecue sauce: Meanwhile, put the sugar, garlic powder, cayenne and red pepper flakes in a medium saucepan. Mix well together to break up any lumps. Stir in the ketchup, cider vinegar, Worcestershire sauce and 1/2 teaspoon salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar is melted and the sauce thickens slightly, about 5 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 48784,"Dark Mocha Cookies 1 1/4 cups Pillsbury BEST? All Purpose Flour 2/3 cup cocoa powder 1 tsp. baking powder 1/2 tsp. salt 1/2 cup Crisco? Baking Sticks All-Vegetable Shortening or 1/2 cup Crisco? All-Vegetable Shortening 3/4 cup sugar 1 tsp. vanilla extract 1/2 cup Jif? Mocha Cappuccino Flavored Hazelnut Spread 1/3 cup milk 2 tbsps. cinnamon sugar* Instructions: HEAT oven to 325 degrees F. Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended. USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick. BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely. *Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 48785,"Mauro's Michelada Supreme 12 ounces tomato juice Juice of 6 limes 1 teaspoon Worcestershire sauce 6 dashes fish sauce 6 dashes hot sauce, such as Cholula 1/4 cup coarse salt 2 tablespoons cl powder 1 tablespoon minced fresh cilantro Ice 4 bottles dark Mexican beer, such as Negra Modelo Lime wedges, for garnish Instructions: Serving suggestion: pork In a blender, combine the tomato juice, lime juice, Worcestershire, fish sauce and hot sauce, and blend until smooth. Mix the salt, chili powder and cilantro, and coat the rim of 4 glasses. Fill the glasses with ice. Fill each glass one-quarter full with the tomato mixture, and then fill the remainder with the beer. Give it a light stir and serve with a lime wedge and a platter of pork. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 48786,"Braised Red Cabbage 1 tablespoon butter 1 red cabbage, sliced 1/4 inches thick Salt and freshly ground black pepper 1/2 red onion, sliced 2 sweet apples, quartered and sliced thin 6 allspice berries, lightly crushed, wrapped in cheesecloth and tied 1/3 cup red wine 1/3 cup red wine vinegar 1/4 cup molasses or cane syrup (the cane syrup is lighter in color) Instructions: Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat. Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes. Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 48787,"Pussyfoot 3 cups pink grapefruit juice 3 cups orange juice 2 tablespoons grenadine 2 tablespoons lime juice Instructions: Pour grapefruit juice and orange juice into a pitcher and then add grenadine - watching it all fire up like a tequila sunrise. Add the lime juice and stir to mix. Keep chilled in the fridge until needed. ",[Tequila Sunrise] 48788,"Gluten-Free Banana Bread 1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the loaf pan 3/4 cup brown rice flour 1/2 cup tapioca flour 2/3 cup plus 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 2 large eggs, separated 1 teaspoon pure vanilla extract 3 very ripe bananas, mashed Instructions: Preheat the oven to 350 degrees F. Line the bottom of a 9- by 5-inch loaf pan with parchment, and butter the bottom and sides. Whisk together the rice and tapioca flours, 2/3 cup of the sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk together the butter, egg yolks and vanilla in a large bowl. Fold in the mashed bananas. Whip the egg whites with an electric mixer on medium-high speed in another large bowl until foamy. Add the remaining 1 tablespoon sugar, and continue to beat on medium-high until soft peaks form. Fold the flour mixture into the banana mixture until just combined (it's OK if there are some lumps). Stir in 1/3 of the egg whites until combined, then gently fold in the rest. Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48789,"Sweet Potato Pancakes with Applesauce and Dill Sour Cream 1 1/4 pounds sweet potatoes, peeled 1 small onion 1/2 cup all-purpose flour
2 teaspoons fresh thyme leaves
1 teaspoon sweet paprika
2 large eggs, beaten
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
3/4 cup sour cream
2 tablespoons chopped fresh dill
Applesauce, for serving
Instructions: Grate the sweet potatoes and onion on the coarse holes of a box grater directly into a large bowl. Add the flour, thyme, paprika, eggs, 1 teaspoon salt and a generous grinding of pepper. Mix well to combine. Heat about 1/2 inch of vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil is ready when you stick a shred of sweet potato in and it sizzles immediately. Scoop out the batter with a 1/3-cup measure and press firmly into thin patties, about 4 inches in diameter and about 1/4 inch thick. Set the patties on a parchment-lined baking sheet. You should have 8 to 10 patties. Slide as many patties as will fit comfortably into the oil. Fry the patties until cooked through and golden brown on both sides (flip carefully with a spatula and fork or spoon to help guide them without splashing the oil), 3 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat with the remaining patties. (You can keep the first batch warm in the oven at 250 degrees F, if you like, while you cook the rest.) Season with salt while still warm. To serve, combine the sour cream and dill in a small serving bowl. Serve the warm pancakes with the dill sour cream and a dish of applesauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48790,"Fresh Basil Paste 4 cups (packed) fresh basil leaves (about 8 ounces weighed with stems on) 4 to 5 peeled cloves garlic, coarsely chopped About 1/3 cup extra virgin olive oil Salt and freshly ground black pepper For each 1/4 cup, add 2 tablespoons chopped pine nuts and or 2 to 3 tablespoons grated Parmesan Instructions: Rinse the basil well and pat dry. In a food processor, puree basil with garlic until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper.
USES: Grill or broil some sword fish and each portion with a tablespoonful or so of basil puree. Spoon a tablespoonful or so into each portion of canned vegetable soup. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 48791,"Croque Hers 1 pound asparagus, trimmed 1 tablespoon olive oil
Salt and pepper Salt and pepper
Butter
4 slices brioche bread
4 ounces grated Comte cheese (about 1 1/4 cup)
1/4 cup sliced oil-packed sun-dried tomatoes, plus more for garnish
2 tablespoons white vinegar
4 large eggs
Funky Mornay, recipe follows 6 tablespoons unsalted butter 6 tablespoons all-purpose flour
2 cups whole milk
Freshly grated nutmeg
1/4 cup shredded Roquefort cheese
Salt and freshly ground black pepper
Salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Toss the asparagus with the oil and some salt and pepper, and spread evenly on a sheet tray. Roast until slightly softened but still green and crisp, about 8 minutes. Preheat the broiler with a rack set on the middle shelf. Heat a griddle over medium heat. Spread one side of each slice of the brioche with butter and place butter-side down on the hot griddle. Top each slice with equal amounts of cheese, asparagus and sun-dried tomatoes. Cook until the bread is golden brown, about 2 minutes. Transfer to a baking sheet. Fill a 10-inch skillet with water, and add 1 teaspoon salt and the white vinegar. Bring to a simmer. Crack the eggs one at a time into small ramekins, turn off the heat and add each egg to the water. Cover, and sit until the whites turn solid, 3 minutes. Gently remove with a slotted spoon. While the eggs are poaching, cover each sandwich with the Funky Mornay Sauce and place under the broiler until the sauce is bubbling and browned in spots. Place a poached egg on each sandwich. Season with cracked black pepper and garnish with additional sun-dried tomatoes. In a high-sided skillet over medium heat, melt the butter. Add the flour and whisk until blonde, 2 to 3 minutes. Slowly whisk in the milk until combined. Add in some nutmeg, and simmer until thick, about 10 minutes. Whisk in the Roquefort until mostly smooth, and season with salt and black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 48792,"Shrimp Roulade with Tequila Lime Relish 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh chives 1/2 cup cream cheese, softened 1 cup fresh spinach leaves, washed and blanched 8 shrimp (15 count or larger), peeled and deveined 1/2 cup cornstarch 1 red bell pepper (roasted with the skin, seeds, and ribs removed, sliced and julienned) 2 tablespoons flour seasoned with salt and freshly ground black pepper 2 egg whites, beaten until frothy 1 cup fresh white bread crumbs 2 tablespoons extra virgin olive oil Tequila Lime Relish, recipe follows 2 limes, peeled and cut into sections 2 ounces tequila, preferably Cuervo Gold 1 small white onion, diced 2 tablespoons hot pepper jelly 2 tablespoons white wine 1 tablespoon sherry or Champagne vinegar 1 tablespoon fresh cilantro, chopped 1 teaspoon toasted cumin seeds Instructions: Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish. Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 48793,"Easy Upside Down Cake 1 can (20 oz.) DOLE? Pineapple Slices 1/4 cup butter or margarine, melted 2/3 cup packed brown sugar 10 maraschino cherries 1 package (18.25 oz.) yellow or pineapple-flavored cake mix Instructions: Drain pineapple; reserve 3/4 cup juice. Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice. Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple. Bake at 350 degrees F., 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and invert onto serving platter. Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above. Mini Upside Down Cakes: Drain 1 can (20 oz.) DOLE® Crushed Pineapple, reserve juice. Grease 24 muffin cups. Stir 1/3 cup melted butter with 2/3 cup packed brown sugar. Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture. Prepare cake mix as above. Evenly pour batter into cups. Bake 20 to 25 minutes. Invert onto serving platter. Makes 24. Per Serving: 293 calories, 7g fat (4g sat.), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 48794,"Royal Icing 2 pounds powdered sugar, sifted, plus more if needed 1/3 cup whole milk
2 egg whites
Instructions: In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the eggs can affect consistency). Just play with it until it's right. The icing should be stiff enough to \stand still\ and not run when piped. ","[Chardonnay, Sauvignon Blanc, Riesling]" 48795,"I've Got the Need, the Need for Fried Cheese 4 cups canola oil 2 eggs 1/4 cup milk 3/4 cup panko bread crumbs 3/4 cup Italian bread crumbs 8 ounces mozzarella string cheese, individually wrapped 16 thin slices salami, 2 1/2-inches in diameter 8 egg roll/spring roll wrappers Instructions: In a medium saucepan, add oil and heat to 325 degrees F. In a medium shallow bowl, whisk eggs and milk thoroughly. In another medium bowl mix panko and Italian bread crumbs. Dredge 1 entire side of egg roll wrapper into egg wash. Place 2 slices of salami in the center of wrapper, towards the edge closest to you. Place 1 stick of cheese on top of salami. Roll wrapper edge closest to you over the filling. Tuck ends and continue to roll until it forms an egg roll shape. Dredge rolled wrapper in egg wash again, and then thoroughly coat in bread crumb mixture. (Wrappers can be frozen for future use at this point.) Add 1 to 2 rolled wrappers to oil at a time, cooking 2 to 3 minutes, until golden brown. Be careful not to over cook, or cook on too high of a temperature as wraps may explode. Remove fried cheese to a paper-towel lined plate and serve immediately ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 48796,"Frogs Legs 4 pairs of frogs legs All purpose flour Clarified butter Salt, black pepper 2 garlic cloves, finely smashed 2 tablespoons parsley, roughly chopped 1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried* 1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried* 1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried* 1/4 cup Calvados, heated 1/4 cup dry white wine, plus 2 tablespoons Large Granny Smith apple 2 tablespoons sour cream 2 tablespoons Worcestershire sauce 2 teaspoons capers Instructions: Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48797,"Fall Berry Conserve 1 1/2 ounce package fresh or frozen cranberries 3/4 cup sugar 1 cup ruby port 1 medium navel orange, unpeeled, chopped 1/4 dried cherries 1/4 cup dried blueberries 1/2 cup chopped pecans 2 tablespoons chopped candied ginger Instructions: Combine cranberries, sugar, and port in a large heavy saucepan. Bring mixture to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium low; add chopped orange and chopped ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. Can be prepared 3 to 5 days in advance and stored tightly covered in the refrigerator. ","[Riesling, Moscato, Brachetto, Lambrusco]" 48798,"Seafood Alfredo 3 cloves garlic 1/2 teaspoon extra-virgin olive oil
4 ounces lightly salted butter 1/4 medium Vidalia onion, julienned
24 ounces heavy whipping cream
8 ounces white wine, such as Chablis or Chardonnay
12 to 15 littleneck clams, rinsed and cleaned
Pinch sea salt
Pinch cracked black pepper
1/2 pound jumbo lump crabmeat
1/2 pound scallops
1/2 pound jumbo shrimp with tails, peeled and deveined
2 ounces Pecorino-Romano cheese, grated
2 ounces Parmesan-Reggiano, grated
2 green onions, cut into 1/4-inch slices Pasta, for serving
Instructions: For the roasted garlic: Preheat the oven to 350 degrees F. Using a basting brush, coat the garlic with the olive oil, place on a baking sheet, cover with aluminum foil and roast until the garlic lightly browns and softens to the touch, about 1 1/2 hours. Let cool, then roughly cut and set aside. For the sauce: In a large saute pan (12- to 14-inch nonstick preferred) on medium-high heat, add the roasted garlic, butter and onions and saute until the onions are translucent, about 2 minutes. Add the heavy cream, wine, clams, salt and pepper and bring to a boil. (Do not walk away as cream has a tendency to boil over.) As the cream starts to boil, adjust the flame to a lower setting to prevent it from boiling over. Simmer the sauce until more than half of the clams have opened; The sauce will have reduced and thickened by almost half. Add the crabmeat, scallops and shrimp and simmer until the shrimp starts to curl up and the scallops start to swell, about 1 1/2 minutes per side. Add the Romano, Parmesan and green onions. The sauce will immediately start to thicken. Simmer for just about 1 minute to incorporate the Romano and Parmesan cheeses. Remove from the flame and serve over your favorite pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 48799,"Coffee-Rubbed Steak With Peppers and Onions 2 tablespoons plus 1 teaspoon packed light or dark brown sugar 1 tablespoon instant coffee 1 teaspoon unsweetened cocoa powder 1 teaspoon mustard powder 1/2 teaspoon ancho cl powder 1/8 teaspoon ground cinnamon Kosher salt 1 1 1/4-to-1 1/2-pound skirt steak, cut into 4 pieces 2 teaspoons vegetable oil 1 large onion, cut into wedges Freshly ground pepper 1 green bell pepper, cut into strips Juice of 1/2 lime, plus lime wedges for serving Cornbread, for serving (optional) Instructions: Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, cl powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture. Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet. Add the remaining 1 teaspoon brown sugar and the onion to the skillet. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper. Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 48800,"Roasted Pheasant: Pheasant Alla Fiorentina 1 tablespoon olive oil 2 ounces Pancetta, thinly sliced 6 ounces ground pork 2 ounces prosciutto, chopped fine 2 cloves garlic, sliced 1 handful fresh sage, leaves picked and chopped fine, plus more for serving 3 ounces (about 1 thick slice) stale bread, crumbled by hand 1/2 cup white wine 2 (2 1/2 pounds each) pheasants Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.
Season the cavity of the birds with salt and pepper.
Divide the stuffing evenly between the two pheasants' cavities.
Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute.
Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 48801,"Root Vegetable Latkes 2 russet potatoes (about 1 pound) 3 small parsnips 2 medium beets 2 large carrots 2 large onions 1 1/2 cups all-purpose flour 2 large eggs, beaten 1 teaspoons baking powder 1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs) Kosher salt and freshly ground black pepper Vegetable oil, for frying 1 cup sour cream Instructions: Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper. Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48802,"Chinese Duck with Plum Sauce and Chinois Pancakes 3 Chinese ducks, preferably air-dried (about 4 pounds each) 1/4 cup rice wine vinegar 1 teaspoon honey 1 cup plum wine 2 sprigs fresh mint 2 strips orange peel, about 1 inch by 2 inches 1 cup rice wine vinegar 1 cup plum puree, recipe follows 1/2 cup duck or veal demi-glace* 4 tablespoons (2 ounces) unsalted butter Salt Freshly ground pepper Chinois pancakes, recipe follows 1/2 pound Elephant Heart plums, halved and pitted 1/2 cup plum wine 1/4 cup raspberries, blueberries or fresh black currants 1/4 cup flour Pinch salt 1 egg 1 tablespoon sesame oil 1/2 cup milk 2 teaspoons minced fresh ginger 1 clove garlic, minced 1 scallion, thinly sliced 1 teaspoon unsalted butter 6 small scallions, cut in half Instructions: Prepare the ducks. Preheat the oven to 325 degrees F. Mix 1/4 cup of the rice vinegar with the honey and brush the ducks all over with this mixture. Place the ducks in a roasting pan and roast them about 30 minutes. Remove from the oven and pour off the accumulated fat. Give the ducks a quarter turn and return to the oven. Repeat this process for about 1 1/2 hours, or until the ducks are dark golden brown on all sides. Remember to pour off the rendered fat each time you turn them. When completely cooked, transfer the ducks to another pan and let them rest so that the fat continues to drain from the insides. Meanwhile, in a saucepan, reduce the plum wine with the mint sprigs and orange peel to a glaze. Add the vinegar and reduce it by two thirds. Add the plum puree and reduce it by half, until the flavor is quite intense. Add the demi-glace and continue to reduce the mixture by half, or until it is thickened slightly and tastes delicious. Over very low heat whisk in the butter, a little at a time. Season the sauce, to taste, with salt and pepper. Strain the sauce and keep it warm. Remove the breasts and legs from the duck. Place them on a grill or under a broiler or salamander until the skin is crispy. Slice the duck breasts into medallions. Separate the legs and thighs; arrange half a duck attractively on each plate. Sauce the duck with the plum sauce. Decorate each plate with a scallion-filled Chinois Pancake. Place the plums, wine and berries in a small saucepan, bring to a boil and simmer until the plums are soft, about 15 minutes. Puree the mixture in a blender or food processor and strain it through a fine sieve into a clean saucepan. Bring to a boil and reduce to 1 cup. Set aside. In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency. Stir in the ginger, garlic and scallion. Heat the butter in a non-stick crepe pan over moderate heat. Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat until golden brown. Turn it over and brown the other side. Remove from the pan and keep warm. Repeat the process until all the batter is used. Cut each pancake in half, place a scallion on each and roll into a cone shape. ","[Pinot Grigio, Riesling, Gavi, Vermentino]" 48803,"S\u2019mores Cheesecake Bars 2 cups heavy cream 9 cups mini marshmallows Cooking spray 3 cups finely ground graham cracker crumbs
10 tablespoons unsalted butter, melted 1/3 cup plus 1/2 cup sugar 3/4 teaspoon salt 2 8-ounce packages cream cheese, at room temperature 2 teaspoons pure vanilla extract 6 ounces semisweet chocolate, finely chopped Instructions: Preheat the broiler. Pour 1/2 cup heavy cream into a medium saucepan and set aside. Line a baking sheet with nonstick foil. Spread all but 1 cup marshmallows on the prepared pan. Broil until toasted, 30 seconds to 1 minute. Scrape the marshmallows into the saucepan of heavy cream using a spatula. Cook over medium heat, stirring constantly, until smooth and darkened in color, 6 to 9 minutes. Let cool, about 1 hour. Meanwhile, preheat the oven to 350?. Line a 9-by-13-inch straight-sided baking pan with a double layer of foil, leaving a 2-inch overhang on the two long sides; coat with cooking spray. Mix the graham cracker crumbs, melted butter, 1/3 cup sugar and the salt in a large bowl with a fork. Press evenly and firmly into the pan. Bake until toasted, 10 to 12 minutes. Let cool completely, about 30 minutes. Beat the cream cheese, remaining 1/2 cup sugar and vanilla in a large bowl with a mixer on low speed, 1 minute. Increase the speed to medium high and beat until light and fluffy, 2 minutes. Reduce the speed to low and beat in 1 cup heavy cream, then increase the speed to medium high and beat until stiff peaks form, about 2 minutes. Reduce the speed to low again and beat in the cooled marshmallow cream, then increase the speed to medium and beat until light and fluffy, 1 to 2 minutes. Spread evenly over the crust and refrigerate until mostly set, about 2 hours. Put the chocolate in a small bowl. Heat the remaining 1/2 cup heavy cream in a saucepan over medium heat until just simmering. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Spread the warm chocolate mixture over the cheesecake layer. Refrigerate until fully set, at least 6 hours or overnight. Preheat the broiler. Run a thin knife along the two short sides of the pan to loosen, then lift out the cheesecake using the foil overhang. Remove the foil and cut into squares. Line a baking sheet with nonstick foil. Place the reserved 1 cup marshmallows on the foil; broil until toasted, 30 seconds. Top each cheesecake bar with a few toasted marshmallows. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 48804,"Red Pepper-Basil Pesto Pizza 2 medium red bell peppers, stemmed 2 tablespoons canola oil Salt and freshly cracked black pepper 2 cloves garlic 1/2 cup fresh basil leaves 3 tablespoons pine nuts 1/4 cup extra-virgin olive oil 1/4 cup grated Parmesan Pizza dough, recipe follows Canola oil, as needed Salt and freshly cracked black pepper 12 ounces fresh mozzarella, sliced 1 wedge Parmigiano-Reggiano, shaved 1 red onion, halved and thinly sliced 2 cups baby arugula leaves 3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.) 1 teaspoon sugar 1 envelope instant dry yeast 2 teaspoons kosher salt 1 1/2 cups water, 110 degrees F 2 tablespoons olive oil, plus 2 teaspoons Instructions: For the pesto: Preheat an oven to 375 degrees F. Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds. Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl. For the pizza: Light a grill to high heat. Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds. Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 48805,"Honeyed Whole-Grain Drop Biscuits 2 1/2 cups white whole wheat flour 1/2 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon fine salt 3 tablespoons cold unsalted butter, cut into small pieces 1 1/4 cups reduced-fat (2-percent) milk 3 tablespoons honey, plus more for serving 1 large egg white Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Whisk together the flours, baking powder and salt in a large bowl. Add the butter and work into the flour using your fingers or a pastry cutter until the mixture resembles coarse cornmeal.
Whisk together the milk, honey and egg white in a small bowl. Add to the dry mixture and stir with a fork until just incorporated.
Drop 12 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Bake until golden brown, about 20 minutes. Cool on the baking sheet.
Serve warm with honey on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48806,"PB&J Tea Sandwiches 1/2 cup creamy peanut butter 3 tablespoons mascarpone, at room temperature
2 teaspoons honey
1/4 teaspoon pure vanilla extract
20 thin slices pound cake (from one 10.75-ounce cake)
10 teaspoons grape jelly or your favorite jam
Instructions: Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined. Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 48807,"Watermelon, Ginger and Lime Granita 1/4 cup fresh lime juice 6 cups roughly chopped seedless watermelon (about 2 pounds) 1/2 cup sugar 1 lime, zested 1 (2-inch) piece ginger divided, 1-inch cut into coins, 1-inch peeled and grated Fleur de sel, for garnish Instructions: In a blender, blend the lime juice and watermelon together, creating watermelon water. Strain the liquid through a fine mesh strainer to remove any seeds. Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool. Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 48808,"Beef and Bean Taco Casserole 2 tablespoons vegetable oil, plus more for greasing dish 1 1/2 pounds ground beef 3 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano Kosher salt and freshly ground black pepper 1 medium onion, finely diced 4 cloves garlic, minced One 15-ounce can pinto beans, strained and rinsed 2 cups jarred tomato salsa, plus more for serving 6 cups yellow corn tortilla chips (about 5 ounces), plus more for serving 3 cups shredded Cheddar and Monterey jack blend 3 cups shredded Cheddar and Monterey jack blend
1 cup sour cream, stirred well for easy dolloping 1 cup shredded iceberg lettuce 2 plum tomatoes, diced 1/2 avocado, diced 1/4 cup pickled jalapenos, chopped Instructions: Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish. Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.) Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes. Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 48809,"Chuck's Crab Cakes 1 1/2 pounds crab meat, de-shelled 16 soda crackers, finely crumbled 1 teaspoon mayonnaise 1 tablespoon finely chopped fresh chives 1 teaspoon Dijon mustard Zest of 1 lemon 1 egg 2 tablespoons canola oil Salt and freshly ground pepper 1 egg 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 2 cups canola oil 1 teaspoon Sriracha 1 teaspoon salt Freshly ground pepper Instructions: Preheat the oven to 350 degrees F. For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes. For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper. When ready to serve, garnish the crab cakes with a dollop of spicy mayo. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48810,"Cowgirl Quiche 3 cups all-purpose or pastry flour, plus more if needed for rolling 1 tablespoon chopped chives 1 teaspoon salt 3/4 cup cold salted butter, cut into chunks 3/4 cup cold vegetable shortening, cut into chunks 1 tablespoon distilled white vinegar 1 large egg, lightly beaten 2 leeks, tops and bottoms trimmed, cut in half lengthwise 16 ounces white mushrooms, sliced
2 tablespoons salted butter
1 cup heavy cream
8 large eggs
2 cups grated Swiss cheese
Salt and freshly ground black pepper 1 tablespoon pesto
8 thin slices prosciutto (or any good ham), chopped
Instructions: Preheat the oven to 400 degrees F. For the chive pie crust: Mix the flour, chives and salt in a bowl. Add the butter and vegetable shortening and work them into the flour using a pastry cutter until the mixture resembles tiny pebbles. Using a fork, stir in the vinegar, beaten egg and 5 tablespoons cold water. Stir the mixture until just combined. Shape the dough into 2 discs. (You'll only be using 1 disc for this recipe. You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.) Have ready 2 sheets of parchment paper that are each at least 12 inches square. Place the disc of dough between them. (If the dough is sticky for any reason, don't worry. Just sprinkle some flour on the parchment to get started. You shouldn't have to add much for it to stop sticking.) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan. For the filling: Slice the leeks thinly, and then soak them in cold water for about 10 minutes to remove any grit or dirt. Drain well. Put the mushrooms on a large baking sheet. Roast until golden brown, 15 to 20 minutes. Set aside. Meanwhile, in a large skillet over medium heat, saute the leeks in the butter until golden brown and beginning to caramelize, 8 to 10 minutes. Set aside. For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine. Stir in the leeks, mushrooms, grated Swiss and some salt and pepper. Mix in the pesto and prosciutto. The mixture should be very thick! Pour the mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake for 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and allow the quiche to sit for at least 10 minutes before serving. Place the quiche on a cutting board and slice wedges with a serrated knife. Delicious for breakfast, and even better for lunch with a salad and a bunch of juicy grapes! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48811,"Ice Cream Truck-Style Strawberry Shortcake Cupcakes 1 cup shortbread cookies 1 cup freeze-dried strawberries
1/2 cup puffed rice cereal
1 tablespoon unsalted butter, melted
Kosher salt
24 frosted vanilla cupcakes Sliced fresh strawberries, for garnish
Instructions: Pulse the cookies in a food processor until sandy. Add the freeze-dried strawberries and pulse. Add the rice cereal and pulse. Add the melted butter and a pinch of salt. Process to combine all the ingredients together. Transfer the mixture to a plate and dip the cupcakes in the topping until evenly coated. Garnish each with a sliced strawberry. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 48812,"Harvey Wallbanger 1.25 oz. Smirnoff No.21 Vodka 0.25 oz. hazelnut liqueur 3 oz. orange juice 1 slice(s) orange Instructions: In a glass with ice, add Smirnoff No.21 Vodka and orange juice. Stir and float liqueur on top. Garnish with orange slice.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 48813,"Middle Eastern Vegetable Salad 10 scallions, white and green parts, thinly sliced 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained 1/3 cup chopped fresh parsley 1/3 cup chopped fresh mint leaves 1/3 cup julienned fresh basil leaves 1/2 cup freshly squeezed lemon juice (4 lemons) 1 tablespoon minced garlic (3 cloves) Kosher salt and freshly ground black pepper 1/2 cup good olive oil 8 ounces good feta cheese, 1/2-inch-diced Toasted pita bread, for serving Instructions: Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]" 48814,"Cinnamon Roll Latte 1 double-shot espresso, hot 1 teaspoon agave syrup 4 ounces hot oat milk Pinch ground cinnamon Whipped cream, for topping
Pinch ground cardamom Instructions: Combine the espresso with the agave in a latte mug. Froth the oat milk with the cinnamon and place in the mug. Top with whipped cream and cardamom. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 48815,"Tarragon Pan Sauce Pan juices from a chicken breasts with skin on 1/3 cup minced shallot 1/2 cup white-wine vinegar 2/3 cup dry white wine 1 teaspoon dried tarragon 2 cups chicken stock or canned chicken broth Instructions: To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48816,"Eggplant Casserole 4 tablespoons olive oil 1 pound eggplant, cut into 1/2-inch dice 1 red pepper, cut into 1/2-inch dice 4 ribs celery, cut into 1/2-inch dice 1 onion, chopped into 1/2-inch dice 1/2 cup chopped fresh basil leaves 1 cup grated Parmesan 1/2 cup heavy cream 1 cup Italian seasoned bread crumbs Salt and pepper Instructions: Preheat an oven to 375 degrees F. In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine. Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 48817,"Crispy Lobster Skewers with Green Papaya and Mint Salad 1 small coconut 6 (1-pound) lobster culls 2 tablespoons oil, plus 2 tablespoons butter 2 diced shallots 1 small fresh cl, seeds removed and diced 2 stalks lemongrass, sliced thinly 1 cup white wine 1 heaping tablespoon freshly grated ginger 1 tablespoon Thai yellow or red curry paste, or 1 tablespoon Madras curry powder 1/2 cup heavy cream 2 to 3 limes, juiced, plus the zest of 1 lime Salt and freshly ground black pepper 2 tablespoons unsalted butter 6 scallions, cut into 2-inch pieces 3 egg whites 2 tablespoons cold water 1/2 cup water chestnut flour Peanut or corn oil, for frying 6 (10-inch) wooden skewers, soaked for 30 minutes Green Papaya and Mint Salad, recipe follows 2 green papayas, thinly sliced 1 bunch wild mint, chopped 3 bunches Upland cress or 2 bunches watercress 1 daikon, julienned 1 carrot, julienned 1 small cucumber, sliced thinly 12 scallions, cut into thin rounds Vinaigrette, recipe follows 1/4 cup rice wine vinegar 2 teaspoons Nam Pla (Vietnamese fish sauce) 1 teaspoon grated fresh ginger 2 tablespoons oil of your choice Instructions: Put coconut into a plastic bag and drop the bag onto a hard surface to split the coconut and catch the liquid. Remove the outer shell and discard. Finely grate 1 cup of fresh coconut. Thinly shave the remaining coconut into moon shaped pieces. Toast shavings lightly and set aside for garnish. Bring a large pot of salted water to a boil. Drop live lobsters into a pot of boiling water and cook for only 5 minutes. Remove the lobsters from the water and plunge them into a large bowl or pot filled with iced water to stop the cooking. The lobsters should be cooked early in the day so the lobsters have time to reabsorb their wonderful juices. In a 2 quart saucepan, add the oil and butter. Remove the claws and tails from all the lobsters. Set aside. Remove the outer shell from 3 of the lobsters. Saute the 6 lobster bodies over medium high heat until a little bit colored. Leaving some of the shells on will give your sauce a pink cast. Add the shallots, cl, and lemongrass. Cook gently until tender. Deglaze the pan with white wine. Add grated coconut and ginger. Add enough cold water to barely cover the lobster bodies. Add curry paste or curry powder. Let sauce simmer slowly for 20 to 30 minutes until reduced, showing a little \body. Add heavy cream and let sauce reduce slightly. Add lime juice and lime zest. Add salt and pepper, to taste. Finish with 2 tablespoons of butter for silkiness. Strain sauce. Take approximately 1/2 of the solids and puree in blender with some liquid. Add pureed solids back to sauce. Set aside. Remove claw meat from their shells. Split the tail, removing all the shell carefully from the tail, except the last segmet of shell connected to the actual tail flippers. Skewer the 2 segments of the tail with 1 claw and 1 piece of scallion in between. You will have 6 skewers. Beat the egg whites with the 2 tablespoons of cold water to thin out. Dip each skewer lightly into the egg white mixture. Very delicately, sprinkle water chestnut flour all over the lobster. Don't pack on too much. Bring a large pot of peanut oil to 350 degrees. Fry 2 skewers at a time. They will only take approximately 2 to 3 minutes to crisp. Remove skewers from the oil and drain. Place in barely warm oven while the other skewers cook. To serve, place finished skewers on plate with your delicate salad leaning against the lobster. Spoon the curried coconut sauce around the plate and garnish with toasted coconut \moons. In a large bowl, assemble the salad, combining the green papayas, the mint, the Upland or watercress, daikon, carrot, cucumber, and scallions rounds. Dress salad with vinaigrette right before serving. Yield: 6 servings Whisk together rice wine vinegar, Nam Pla, ginger and oil. Set aside. Yield: approximately 1/2 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48818,"Peanut Butter Secrets Crisco? Original No-Stick Cooking Spray 1 cup Crisco? Butter Flavor All-Vegetable Shortening or 1 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1/2 cup Jif? Creamy Peanut Butter 1 large egg 1 tsp. vanilla extract 2 cups Pillsbury BEST? All Purpose Flour 1 tsp. baking soda 1/2 tsp. salt 40 to 45 chocolate-covered miniature peanut butter cups em Glaze: /em 1 tsp. Crisco? Butter Flavor All-Vegetable Shortening or 1 tsp. Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1 cup (6 oz. pkg.) semi-sweet chocolate chips 2 tbsps. Jif? Creamy Peanut Butter Instructions: HEAT oven to 375 degrees F. Coat baking sheets lightly with no-stick cooking spray. COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla. COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet. BAKE 8 to 10 minutes, or until cookies are just browned. Remove immediately to cooling rack. COMBINE shortening, chocolate chips and peanut butter in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute. Stir. Repeat until smooth. DIP cookie tops in chocolate. Let stand until chocolate is set. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48819,"Pastrami-Spiced Porterhouse Steaks 3 tablespoons coriander seeds 2 tablespoons black peppercorns 1 teaspoon yellow mustard seeds 1 tablespoon packed light brown sugar 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/4 teaspoon ground allspice 2 porterhouse steaks (1 1/2 inches thick; about 2 pounds each) Kosher salt and freshly ground pepper 1 tablespoon vegetable oil, plus more for the grill 4 tablespoons unsalted butter, at room temperature 3 tablespoons spicy brown mustard 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives Kosher salt and freshly ground pepper Instructions: Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Let sit at room temperature, 30 minutes. Meanwhile, preheat a grill to medium high. Lightly oil the grates. Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper.
Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes. Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare. Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 48820,"The Maui Wowie 1 slice Hawaiian bread, cut in half 1 Tbsp. KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise 1 KRAFT Deli Fresh Swiss Cheese Slice 5 slices OSCAR MAYER Deli Fresh Shaved Honey Ham 2 tsp. chopped cilantro 1/4 cup canned crushed pineapple, drained 2 thin red onion slices Instructions: SPREAD bread slices with mayonnaise. FILL with remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling]" 48821,"Citrus-Marinated Beef and Fruit Kabobs 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick 1 medium orange ? cup chopped fresh cilantro 1 tablespoon smoked paprika ? teaspoon ground red pepper (optional) 4 cups cubed mango, watermelon, peaches and/or plums Salt Instructions: 1.Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-? inch pieces. Place beef and 2-? tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours. 2.Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers. 3.Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once. 4.Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs. Beef. It's What's For Dinner ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 48822,"Pear-Cranberry-Ginger Cutie Pies 3/4 cup water 1 1/2 cups granulated sugar 1 (16-ounce) bag fresh or thawed frozen cranberries 4 medium-sized Bosc pears 1/2 teaspoon fresh minced ginger 1 teaspoon cornstarch All-Butter Crust, recipe follows Crumb Top, optional, recipe follows Whipped cream lightly flavored with vanilla and a hint of ginger, optional 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon granulated sugar 1 cup (2 sticks) unsalted butter, cold, cut into 1/2-inch cubes 3/4 cup ice water 1/2 cup all-purpose flour 1/3 cup firmly packed brown sugar 3 tablespoons granulated sugar 1 teaspoon salt 1 tablespoon cinnamon 1/2 cup (1 stick) unsalted butter, cold, cut into 1/2-inch cubes 1/4 cup rolled oats Instructions: Preheat the oven to 375 degrees F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.
To make the pie filling, in a large saucepan, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.
Add the cranberries to the sugar mixture, and lower the heat. Simmer the cranberries for about 10 minutes or until the cranberries start to pop. Drain the cranberries and set them aside.
Peel, core, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears, ginger, and cornstarch. Add the cranberries and stir to combine.
To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.
Cut 16 (5 1/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.
Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.
Spoon the filling evenly into the Cutie Pie shells, and set aside.
If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.
Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies In a large bowl, combine the flour, salt, and sugar, and mix well.
Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap.
Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
1 double-crust 9-inch pie, 2 single-crust 9-inch pies, or 16 Cutie Pies, or 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon, and mix well.
Add the butter to the flour mixture, and mix thoroughly with a pastry blender, a fork, or your fingers until the texture is like small peas.
Add the rolled oats, and mix to create a crumbly consistency.
Sprinkle the crumb topping over a pie, Cutie Pies, or Petit-5s before baking.
Makes enough crumb topping for 1 (9-inch) Pie, 16 Cutie Pies, or 36 Petit-5s ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48823,"Double Berry Bundle 2 tablespoons powdered sugar 2 tablespoons powdered chocolate 2 tablespoons sugar, plus 1 tablespoon 1 pint blackberries 1 pint raspberries 4 tablespoons chocolate chips or shavings 8 sheets phyllo dough 3 tablespoons melted butter 1 egg, beaten Whole berries, for garnish Instructions: Preheat oven to 400 degrees F. Combine powdered sugar and powdered chocolate in a small bowl. In another small bowl, combine 2 tablespoons of sugar, berries, and chocolate chips. On a flat surface, lay 1 sheet at a time of the phyllo dough. Brush each sheet with butter, and sprinkle a small amount of the sugar mixture on each sheet. Repeat 3 more times until you have a 4-sheet layer of dough for each bundle. Take 1/2 of the berry/sugar/chocolate mix for each bundle, and place it in the center of the phyllo. Cut 3-inches off of each corner of the bundles and begin pulling all of the corners into the center to create a bundle. Pinch the top of the bundles to create a \pouch\ and fluff the top edges. Brush the bundle with egg, coating evenly. Place the bundles on a buttered baking sheet. Bake for 20 minutes or until golden brown. Remove and place on a plate, then dust with the remaining powdered sugar mixture. Garnish with berries and serve immediately. ","[Chardonnay, Moscato, Sauvignon Blanc, Sparkling wine]" 48824,"New Soul Creole Dirty Rice 1 tablespoon pure olive oil 1 sweet onion, chopped 2 stalks celery, chopped 1 poblano cl, cored, seeded, and chopped 3 garlic cloves, very finely chopped 4 ounces chicken livers, finely chopped, or chicken andouille sausage, casings removed and finely chopped 1 cup long-grain white or jasmine brown rice 1 tablespoon chopped fresh thyme 2 teaspoons paprika 1/4 teaspoon cayenne pepper 2 cups water 1 cup coarsely chopped collard greens, finely chopped (about 4 ounces) Coarse kosher salt and freshly ground black pepper 2 green onions, trimmed and thinly sliced Hot sauce, for serving Instructions: Heat the oil in a large skillet over medium heat. Add the onion, celery, and poblano and cook until soft, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken livers and cook until no longer pink, about 3 minutes. Stir in the rice, thyme, paprika, cayenne pepper, the 2 cups water, and chopped collard greens. Season with 1/2 teaspoon of coarse salt and freshly ground black pepper. Increase the heat to medium-high, and bring to a boil. Cover and decrease the heat to simmer. Cook until the rice is tender, about 18 minutes, or for brown rice, about 35 minutes.
Remove from the heat and let rest, covered, for an additional 5 minutes. No peeking! Add the green onions and fluff with a fork to combine. Taste and adjust for seasoning with salt and pepper. Serve warm with hot sauce on the side. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 48825,"Roasted Salmon with Green Herbs 1 (2- to 2 1/2-pound) skinless salmon fillet Kosher salt and freshly ground black pepper 1/4 cup good olive oil 2 tablespoons freshly squeezed lemon juice 1/2 cup minced scallions, white and green parts (4 scallions) 1/2 cup minced fresh dill 1/2 cup minced fresh parsley 1/4 cup dry white wine Lemon wedges, for serving Instructions: Preheat the oven to 425 degrees. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48826,"White Bean Puree 2 cloves garlic 2 cups chicken stock 2 cups canned white beans 2 tablespoons olive oil 2 teaspoons white wine vinegar 1 teaspoon salt 1/8 teaspoon freshly ground black pepper Hot pepper sauce Instructions: In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through. Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48827,"Egg and Potato Breakfast Tacos 8 large eggs 1 teaspoon chili powder Kosher salt 2 Yukon gold potatoes (about 1 pound), diced 1 onion, diced 1 poblano cl pepper, thinly sliced Cooking spray 3 plum tomatoes, diced 1/2 cup chopped fresh cilantro 2 tablespoons jalapeno hot sauce 1 tablespoon unsalted butter 12 white corn tortillas Instructions: Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes. Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside. Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes. Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 48828,"Brandied Cranberry Fruit Pie 1 pastry for double-crust 9-inch pie 1 small seedless orange, finely chopped (including peel) 2 tablespoons lemon juice 1 (21-ounce) can peach pie filling 1 cup dried cranberries (recommended: Craisins brand) 1/2 cup raisins 1/2 cup sugar 2 tablespoons minute tapioca 1/3 cup brandy plus 1 1/2 teaspoons 1/3 cup confectioners' sugar 1 1/2 tablespoons butter, softened Instructions: Preheat the oven to 400 degrees F. Line a 9-inch pie pan with your favorite pastry. In a large bowl, combine orange, lemon juice, peach pie filling, cranberries, raisins, sugar, tapioca, and 1/3 cup brandy. Mix well. Spoon filling mixture into pie crust. Top the pie with another crust and seal and flute the edges. Cut slits into the top crust. Cover the edge of the pie with aluminum foil to prevent excessive browning. Bake for 40 minutes. Remove the foil and bake an additional 20 minutes until the crust is browned. Place pie on rack to cool. Icing: Mix the confectioners' sugar, butter, and remaining 1 1/2 teaspoons brandy in a small bowl until smooth. Gently drizzle or spread over cooled pie. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 48829,"Guacamole 1 ripe avocado, peeled and cut into 1/2-inch pieces 1 tablespoon finely chopped yellow onion 1 clove garlic, minced 1 tablespoon minced fresh cilantro leaves 2 teaspoons fresh lime juice 1/8 teaspoon salt Instructions: In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth. Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48830,"Osso Buco Stew with Spicy Polenta 3 tablespoons canola oil 1 1/2 pounds veal stew meat Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 1 (15-ounce) can chicken broth or stock 1 medium onion, chopped 3 stalks celery, chopped 2 large carrots, sliced 1 (15-ounce) can diced tomatoes 1 tablespoon chopped garlic 4 sprigs thyme, plus leaves for garnish 1 (8-ounce) package polenta 1 teaspoon red pepper flakes, 1/2 teaspoon if you like it less spicy 1/4 cup grated Parmesan 2 tablespoons butter Instructions: Put a large skillet over medium-high heat and add the oil. Season the stew meat with salt and pepper, to taste, and dredge in the flour, shaking off any excess. Add the stew meat to the pan and brown on all sides, about 8 minutes. Remove the meat from the pan and set aside on a plate. Pour the chicken broth or stock into the skillet to deglaze and scrape up all the brown bits on the bottom. Turn off the heat and let it sit. To the sleeve of a 5 quart slow cooker add half of the chopped the vegetables and nestle half of the meat on top. Add the remaining vegetables, remaining meat, tomatoes, garlic, the broth from the pan, and the thyme. Season with salt and pepper, to taste. Cover and cook on low for 6 to 8 hours. About 5 minutes before the stew is ready, make the polenta according to package instructions. Add a pinch of salt and the red pepper flakes to the water before adding the polenta. Once the polenta has thickened remove from heat, stir in the cheese and butter and whisk until smooth. To serve, put a big spoonful of polenta on each plate. Top with some of the stew and garnish with some fresh thyme leaves, if desired, (Reserve 1 1/2 cups of the stew for round 2 recipe Osso Buco Calzones) ","[Barolo, Barbaresco, Chianti, Tempranillo]" 48831,"Spinach with Sesame Seeds 2 bunches spinach, about 2 pounds, stems removed, washed well and dried 2 tablespoons sesame oil 1 teaspoon sugar 2 tablespoons soy sauce 1 tablespoon toasted sesame seeds Instructions: Heat a saute pan over medium heat. Add the spinach, oil, sugar and soy sauce. Cook the spinach, stirring, until the leaves are just wilted, about 3 minutes. Spread the spinach out flat on a plate to cool quickly in the refrigerator for 10 minutes. (This will keep it a vivid green.) When the spinach is cool, taste and correct seasoning. Pile in a bowl and sprinkle with toasted sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 48832,"Gelatin Shots 4 lemons One 3-ounce package flavored gelatin dessert
3/4 cup boiling water
3/4 cup vodka
Instructions: Cut the lemons in half lengthwise and remove the flesh with a spoon. Put the lemon halves cavity-side up in a muffin tin. Add the gelatin dessert powder to the boiling water and whisk well to combine. Add the vodka and whisk to incorporate. Transfer to a cup measure and carefully fill the lemon cavities. Chill for 4 hours, slice and serve. ","[Prosecco, Moscato, Vinho Verde]" 48833,"Italian Layered Dip 8 ounces cream cheese 6 ounces goat cheese 2 cloves fresh garlic, minced 6 ounces pesto 8 ounces sun-dried tomatoes, chopped* *Note: if you use dehydrated tomatoes ? add a little water to them and allow them to rehydrate slightly. Instructions: Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: the sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. Cover with plastic wrap and chill for at least 1 hour.
To serve, turn upside down on a platter. Serve with crackers.
","[Chardonnay, Chianti, Barbera, Vermentino]" 48834,"Turkey Hand Pies with Butternut Squash and Kale 3 tablespoons extra-virgin olive oil 6 ounces frozen butternut squash chunks, thawed (about 1 1/2 cups) 2 teaspoons Chinese five-spice powder 8 ounces ground turkey Kosher salt and freshly ground black pepper 6 ounces frozen kale, thawed and drained (about 2 cups) 1/3 cup chopped walnuts One 14-ounce package refrigerated pie dough 1 large egg 1/2 cup sour cream Juice of 1 lemon 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Heat the oil in a large skillet over medium heat. Add the butternut squash and five-spice powder and cook until the squash is hot, about 2 minutes. Add the turkey, 1 teaspoon salt and a couple turns of pepper. Cook, stirring, until the turkey begins to brown, about 4 minutes. Stir in the kale and cook until heated through, about 5 minutes. Remove from the heat and stir in the walnuts. Season with salt and pepper. Spread out on a rimmed baking sheet to cool. Unroll both sheets of the pie dough on a work surface. Cut each piece of dough into fourths for a total of 8 pieces. Spoon a rounded 1/4 cup of the filling onto half of each piece of dough. Fold the dough over the filling and crimp with a fork to make triangular hand pies. Whisk the egg with 1 tablespoon water, then brush the egg wash onto the pies. Put the pies at least 1 inch apart on the prepared baking sheet. Bake until the dough is lightly browned, 15 to 20 minutes. Mix the sour cream, lemon juice, parsley and 1/4 teaspoon salt in a small bowl. Serve with the hand pies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 48835,"Tofu Tacos 12 ounces firm tofu, drained and cut into 8 slices 4 cups shredded coleslaw mix 1 small bunch radishes, thinly sliced 1/2 cup chopped cilantro 1 bunch scallions, sliced 1 1/2 tablespoons extra-virgin olive oil 2 limes, 1 zested and juiced, 1 cut into wedges 1/4 cup nonfat plain Greek yogurt Kosher salt and freshly ground black pepper 1 tablespoon taco seasoning Eight 8-inch whole wheat tortillas 1/4 cup shredded part-skim mozzarella or pepper jack cheese 1/4 cup jarred salsa verde Instructions: Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes.
Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper. Brush the tofu on all sides with the remaining 1/2 tablespoon oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips. Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave, 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48836,"Roasted New Potatoes 2 pounds red new potatoes 1/4 cup olive oil 1 tablespoon dried oregano Salt and pepper, to taste Instructions: In a large bowl, coat potatoes with oil; sprinkle with oregano, salt and pepper. Spread out on a baking sheet and bake in a 375 degree preheated oven for 30 to 40 minutes until golden. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 48837,"Tomato Bisque 4 tablespoons unsalted butter 1 tablespoon minced bacon (about 1/2 ounce) 1 Spanish onion, chopped 1 carrot, chopped 1 stalk celery, chopped 4 cloves garlic, minced 5 tablespoons all-purpose flour 5 cups chicken broth, homemade or low-sodium canned 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped 3 parsley sprigs 3 fresh thyme sprigs 1 bay leaf 1 cup heavy cream 1 3/4 teaspoon kosher salt Freshly ground black pepper Instructions: Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool. When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48838,"How to Make Grilled Shrimp Tacos | Shrimp Tacos 2 tablespoons light brown sugar 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika Finely grated zest from 2 limes 1/4 cup sour cream 1 1/2 pounds medium shrimp peeled and deveined, tails removed 1/4 cup extra-virgin olive oil, plus more, for the grill grates 4 cups coleslaw mix Kosher salt and freshly ground black pepper 12 corn tortillas Whole cilantro leaves and lime wedges, for serving Instructions: Preheat an outdoor grill or grill pan over high heat. Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes. Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm. Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48839,"Layered Vegetable Enchilada Casserole 1 tablespoon vegetable oil 2 small zucchini, diced (about 2 cups) 1 large onion, chopped (about 1 cup) 2 cups packed coarsely chopped fresh spinach leaves 1 cup frozen whole kernel corn 2 1/3 cups prepared enchilada sauce 12 corn tortillas (6-inch) 2 cups shredded Monterey Jack cheese (about 8 ounces) Chopped fresh cilantro leaves Instructions: Heat the oven to 350 degrees F. Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted. Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce. Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired. ","[Syrah, Tempranillo, Garnacha, Barbera]" 48840,"Shrimp and Tasso Gravy over Yellow Grits 2 cups whole milk 2 teaspoons salt
1/4 cup butter 2 cups yellow stone-ground grits
3/4 cup thinly sliced leek 1 tablespoon butter, plus 3 tablespoons melted butter 1 tablespoon chili powder 1 tablespoon paprika 1 1/2 teaspoons dried basil 2 1/4 teaspoons dried oregano 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons seasoning salt 1 1/2 teaspoons dried thyme 1/4 teaspoon granulated garlic Pinch seafood seasoning, such as Old Bay 1 1/2 cups clam juice 1 1/2 cups tomato juice 1 cup half-and-half 1/4 cup all-purpose flour 2 ounces finely diced tasso ham 2 pounds small shrimp, shelled and deveined 2 tablespoons butter Instructions: For the grits: Bring the milk, salt, butter and 6 cups water to a boil over medium heat in a heavy-bottomed pot. Slowly pour in the grits, stirring constantly. Reduce the heat and continue to stir for several minutes to make sure the grits do not scorch. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Keep warm until ready to serve. If they become too thick, add warm water or milk to thin. For the tasso gravy: Cook the leeks in 1 tablespoon butter in a medium saucepan until soft. Add the chili powder, paprika, basil, oregano, black pepper, seasoning salt, thyme, garlic and seafood seasoning, stirring to release the flavors. Add the clam juice and tomato juice and simmer for 10 minutes. Add the half-and-half and simmer for 10 minutes. Make a roux with the flour and the 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens. Remove from heat and add ham. For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes. To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 48841,"Cracked Black Pepper Pasta 2 1/2 cups \00\ flour, plus extra for dusting, available at specialty food shops and online 4 large eggs 1 tablespoon extra-virgin olive oil, plus extra for drizzling 1 to 2 tablespoons freshly cracked black pepper Fresh basil leaves, to serve Instructions: Clean and dry a few coat hangers to dry the pasta on. Into the bowl of a food processor, add the flour, eggs, oil, and black pepper. Process until the mixture resembles breadcrumbs. Put the mixture onto your work surface and knead it lightly for a few minutes until it is smooth. It should be quite stiff. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. To make in a pasta machine: Take a quarter of the pasta and pat it into a flat rectangle with your hands. Feed it through the widest setting on the pasta machine. Fold that piece in thirds into a rectangle shape and feed it through again. After you have fed it through on the initial setting, there is no need to keep folding it, just keep feeding it through, making the setting narrower each time. If the pasta rips while using the pasta machine, don't worry, just fold it back into a rectangle and feed it through the widest setting again. A rip may mean that there is an obstruction in the pasta machine between the rollers. If that is the case, just open the machine to the widest setting and let whatever was stuck in there fall out. If the pasta sticks to the machine, just flour the machine a little to help ease the pasta through. When you have fed the pasta through on the narrowest setting, sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger. Repeat with the rest of the pasta, using a quarter piece of the dough each time. To make the pasta by hand: Dust the work surface very lightly with flour. Take a quarter of the dough and put it on the work surface. Pat the dough with your hands into a flat rectangle. Lightly flour a rolling pin and roll it out until it is a very long and thin rectangle. My rectangle was 5 to 6 inches wide and very, very long. The pasta is ready when it is so thin that if you lift it up and put your hand behind it, you can see your hand through it. Sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger. Repeat with the rest of the pasta, using a quarter piece of the dough each time. Once all of the pasta is hung, bring a large pan of salted water to the boil. Add the pasta, in one or two batches depending on how big your pan is, and cook for 4 to 5 minutes, or until the pasta is just cooked through. Using a pair of tongs, remove the pasta from the pan and, drain in a colander. If cooking the pasta in batches keep the first batch warm while cooking the rest. Once all the pasta is cooked and drained, drizzle with some of the olive oil, sprinkle a few basil leaves over the top and serve immediately. This is delicious used in the Creamy Pancetta Sauce with Mushrooms and Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 48842,"Double Raspberry Cream Filled Cupcakes 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1-1/4 cup sugar 2 eggs 1/4 cup milk 1 teaspoon Spice Islands? Pure Almond Extract 2 cups all-purpose flour 1 teaspoon Argo? Baking Powder 1/2 teaspoon baking soda 1/4 teaspoon salt Raspberry Filling: 1 egg 3 tablespoons fresh OR frozen (thawed) raspberries 1/3 cup sugar Raspberry Frosting: 3 cups powdered sugar 1/4 cup butter, softened 2 tablespoons raspberry jam OR fresh or frozen raspberries 1 teaspoon Spice Islands? Pure Vanilla Extract 1 to 3 tablespoons milk Instructions: Preheat oven to 325F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 48843,"Pasta with Tender Vegetables 1 to 1 1/4 pounds selected tender vegetables (e.g. bell peppers, zucchini) 1 tablespoon salt 1 package (1 pound) pasta 4 tablespoons fat (olive oil, butter or bacon fat) 3 garlic cloves and/or an onion, chopped Ground black pepper Optional flavorings and/or dried/fresh herbs Parmesan cheese, to taste Instructions: Prepare selected vegetable. Bring 2 quarts of water to boil in a large kettle. Add salt and pasta to the boiling water. Using package cooking times as a guide, cook the pasta, partially covered and stirring frequently, until al dente. Meanwhile, in a large skillet, heat fat and garlic over medium-high heat until the garlic just starts to sizzle. If using onion, heat the fat, add the onion and saute until soft, 3 to 4 minutes. Add the prepared vegetable to the pan, sprinkling generously with salt and pepper; saute until tender, 5 to 7 minutes longer. Stir in optional flavorings and dried herbs; cook to blend flavors, about 1 minute longer. Remove from heat and set aside, uncovered, until the pasta is done. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return pasta to the pot; add the contents of the skillet, pasta cooking liquid, optional fresh herbs, and a generous sprinkling of Parmesan cheese; toss to coat. Taste, adjust seasonings, including pepper to taste. Serve with additional cheese passed separately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48844,"Beef Potpies With Cheddar-Stout Crust 1 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon fine salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 3/4 cup grated Irish cheddar cheese (about 3 ounces) 6 to 7 tablespoons stout beer 1 large egg, lightly beaten 2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces 1/4 cup all-purpose flour Kosher salt and freshly ground pepper
3 tablespoons unsalted butter 1/3 cup stout beer 3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces 1 pound carrots, cut into 1-inch pieces 2 stalks celery, cut into 1-inch pieces Instructions: Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour. Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 48845,"Cranberry-Grape Sauce with Pecans 4 cups fresh or frozen cranberries 1 1/4 cups sugar 1 tablespoon lemon juice 1 cup halved seedless red grapes 1/3 cup chopped toasted pecans Instructions: Bring the cranberries, 1 1/2 cups water and sugar to a simmer in a saucepan over medium heat. Cook, stirring occasionally, until the berries pop and the sauce thickens, about 20 minutes. Remove from the heat and stir in the lemon juice, grapes and pecans. Let cool, then cover and chill at least 2 hours. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 48846,"Chocolate Eggnog 1 packet Rich Milk Chocolate Flavor Carnation Breakfast Essentials? Complete Nutritional Drink 2/3 cup fat free milk 1/3 cup eggnog Ground nutmeg Cinnamon stick Instructions: Combine milk, eggnog and Carnation Breakfast Essentials® Drink in large mug; stir well. Sprinkle with nutmeg. Serve with cinnamon stick. ","[Chardonnay, Moscato, Riesling]" 48847,"L'Agnello Marocchino: Moroccan Lamb 1 (5 1/2 pound) leg of lamb, boned and cut in cubes 5 tablespoons olive oil 1 onion, finely chopped 1 tablespoon sugar 1 teaspoon ground cinnamon 1 teaspoon saffron threads Salt and freshly ground black pepper 1 cup vegetable stock 12 dried prunes, pitted 2 tablespoons sesame seed Instructions: In a heated tagine (or pot with a lid), heat the olive oil and sear the lamb with the onion for 2 minutes. Add the sugar, cinnamon, saffron, and salt and pepper to the lamb. Let cook for another minute, stirring occasionally. Add the vegetable stock, cover, and let cook on low to medium heat for 45 minutes to 1 hour. Turn off the heat, add the prunes, and let rest with the lid on for 5 minutes. Sprinkle with the sesame seeds before serving. ","[Rhone Blends, Shiraz, Tempranillo, Garnacha]" 48848,"Porketta 1 (6-pound) boneless pork butt roast 2 teaspoons salt 2 tablespoons freshly ground black pepper 12 cloves garlic, chopped 1 cup chopped fresh parsley 1/2 cup fennel seeds 1/4 cup olive oil 1 fennel bulb, finely chopped, feather tops saved for garnish 8 new potatoes, quartered 4 carrots, peeled and cut into 2-inch pieces 4 parsnips, peeled and cut into 2-inch pieces 2 onions, cut into 2-inch chunks Instructions: Preheat an oven to 325 degrees F. Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string. Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly. Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 48849,"Creamy Baked Fettuccine with Asiago and Thyme 1 pound fettuccine pasta 2 cups grated Asiago cheese, plus 1/4 cup 2 (8-ounce) containers creme fraiche 1 cup grated Parmesan 1 1/2 tablespoons fresh chopped thyme leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. 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 cup of the pasta cooking liquid. In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48850,"Duck Hash on Toasted Baguette 1 baguette, sliced on an angle about 1/3 inch thick (30 pieces) 3 tablespoons extra-virgin olive oil, plus more as needed 1 1/2 teaspoons kosher salt, plus more for seasoning 1 medium sweet potato, about 8 ounces 2 legs duck confit, about 1 pound total, room temperature 3 cloves garlic, 2 peeled and smashed, 1 minced 1 sprig rosemary 1/2 small onion, finely diced 1 rib celery, finely diced 1/2 red bell pepper, finely diced 1/4 cup chicken broth, homemade or low-sodium canned, plus more as needed 2 tablespoons hoisin sauce Hot sauce, optional Freshly ground black pepper 4 sprigs fresh flat-leaf parsley, leaves chopped Splash of sherry vinegar Instructions: Preheat the oven to 350 degrees F. Spread the baguette pieces on a baking sheet. Brush with olive oil and season with salt and pepper. Bake 8 to 10 minutes, until crisp and light golden brown. Set aside. Put the sweet potato in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil. Reduce the heat and simmer until the potato is just fork tender, about 6 minutes; drain and cool. Peel the potato and dice it into 1/4-inch cubes. Heat a medium skillet over medium-low heat. Add the duck legs skin side down and cook until the fat has rendered and the duck is warm, about 10 to 12 minutes. Remove the duck to a plate. If the skillet seems dry, add a bit of olive oil. Add the smashed garlic cloves and rosemary and cook until fragrant, about 3 minutes. Discard the rosemary and garlic. Add the onion and cook until tender, about 4 minutes. Add the celery and red pepper and cook until tender, about 3 minutes. Season with the 1 1/2 teaspoons salt and some pepper. Add the minced garlic and cook about 2 minutes more. While the vegetables cook, remove the skin from the duck legs and discard. Shred the duck meat into long strips. Add the sweet potatoes, shredded duck and chicken broth to the skillet and warm over medium heat, adding more stock if mixture seems dry. Stir in the hoisin and hot sauce, and season, to taste. Remove from heat and stir in the chopped parsley and sherry vinegar. To serve, top each baguette slice with 1 heaping tablespoon of the duck hash. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 48851,"Boozy Pink Lemonade 3 cups filtered water 2 cups vodka
1 cup freshly squeezed lemon juice
1/4 cup cranberry juice
3 tablespoons agave syrup
Ice cubes, for serving Lemon wheels, for garnish
Instructions: Add the water, vodka, lemon juice, cranberry juice and agave to a pitcher and stir to combine. Fill 6 tall glasses with ice and top with the boozy lemonade. Garnish each drink with a lemon wheel. ","[Riesling, Moscato, Prosecco]" 48852,"Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce Sauce:
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons unsweetened cocoa powder
1/2 cup low-sodium chicken broth
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon balsamic vinegar
One 14.75-ounce can crushed tomatoes 1 tablespoon unsweetened cocoa powder 2 teaspoons ground allspice
2 teaspoons dark brown sugar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper Two 1- to 1 1/4-pound pork tenderloins, trimmed 3 tablespoons extra-virgin olive oil Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. For the sauce: Heat the oil in a heavy medium saucepan over medium heat. Add the garlic and onions. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion is tender, about 4 minutes. Stir in the cocoa powder. Add the broth, rosemary, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Remove the pan from the heat. For the pork: Whisk the cocoa powder, allspice, dark brown sugar, salt and pepper in a small bowl to blend. Place the pork on a heavy nonstick baking sheet. Rub the allspice mixture over the pork. Drizzle with olive oil and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Tent loosely with foil and let rest 10 minutes. Cut the pork crosswise into 1/2-inch-thick slices. Arrange the slices on a platter. Spoon the sauce over the pork and serve. ","[Pinot Noir, Syrah, Tempranillo, Barbera]" 48853,"Brisket Hash 2 tablespoons vegetable oil 2 large Idaho potatoes, 1/4-inch dice
2 large sweet potatoes, 1/4-inch dice
Kosher salt and freshly ground black pepper 4 cloves garlic, thinly sliced
4 green onions, thinly sliced
1 Spanish onion, 1/4-inch dice
1/2 teaspoon paprika
Pinch of cayenne pepper 1 pound leftover cooked beef brisket, roughly diced, plus 1/4 to 1/2 cup braising liquid Instructions: Heat the vegetable oil in a large saucepan over high heat. Cook the Idaho and sweet potatoes until they begin to get some color, approximately 10 minutes. Season with kosher salt while cooking. Turn the heat down to medium and add the garlic, green onions, Spanish onions, paprika and cayenne and cook for another 10 minutes. Add the brisket and some of the braising liquid, scraping the bottom of the pan with a wooden spoon. Add more braising liquid if the pan seems dry and bring to a simmer to bring all of the ingredients together. Season to taste. Serve with a fried egg on top and a side of Texas toast! ","[Malbec, Tempranillo, Garnacha, Barbera]" 48854,"One Recipe, Two Meals: Pizza Rolls for the Kids and a Dressed-Up Pie for You Nonstick cooking spray, for the baking sheet 2 pounds prepared pizza dough All-purpose flour, for rolling 1 cup prepared pizza sauce (more if you need it!) 1/2 cup chopped fresh baby spinach, plus another cup whole leaves 8 ounces shredded mozzarella 1 egg, lightly beaten 1 tablespoon unsalted butter 1 teaspoon extra-virgin olive oil One 8-ounce package mixed gourmet mushrooms (the package I buy contains trumpet, brown clamshell and velvet pioppini, but any mushroom you want to use is fine) One 8-ounce package mixed gourmet mushrooms (the package I buy contains trumpet, brown clamshell and velvet pioppini, but any mushroom you want to use is fine)
Kosher salt and freshly ground black pepper 2 to 4 balls bocconcini (small fresh mozzarella balls) 2 slices prosciutto Small chunk Manchego cheese Basil leaves, for garnish Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray. If you have a pizza stone, put that in the oven, but leave a rack empty for baking the pizza rolls.
Roll out 1 pound of the pizza dough 1/8-inch thick on a floured work surface. Using a pizza cutter, trim the edges to make a 12-inch square. Starting about 1 inch from the bottom, spread the pizza sauce in a thin line, from the left side to the right. Top with a sprinkling of chopped spinach and a small sprinkling of shredded mozzarella cheese. Starting from the bottom, roll the dough over the filling, and then roll one more half turn. Using a pizza cutter, slice off the completed roll, forming a long tube shape. Then slice the tube into 1 1/2-inch pieces; pinch the cut ends to seal, forming little rolls.
Repeat the process with the remaining rolled out dough. You should be able to make about 22 rolls total. (You can freeze any leftover dough, or make some quick breadsticks.)
Place the rolls about 1 1/2-inches apart on the baking sheet and brush the tops with some of the egg wash. Bake until golden brown on top, 13 to 16 minutes. (And the cheese might be seeping out on the sides, which means you've done something right in life.)
While the pizza rolls bake, heat the butter and oil and in a medium skillet. Add the mushrooms and cook until tender, about 3 minutes. Season with salt and pepper.
Cut the remaining pound of pizza dough in half, and roll out each piece on a floured worked surface to make two roughly 8-to-10-inch rounds. Put the rounds on baking sheets, or use a pizza peel to build 1 pizza at a time if you are using a pizza stone.
Divide and spread the remaining pizza sauce evenly over both crusts. Follow with an even scattering of mushrooms, the whole spinach leaves and the remaining shredded mozzarella. Tear the bocconcini into pieces and scatter them over the tops of the pizzas. Bake both pizzas on the baking sheet or 1 at a time on the stone, until the dough is cooked through and the cheese is browned and bubbly, 13 to 17 minutes.
Top the pizzas with some torn prosciutto and basil leaves and good shavings of Manchego. Serve and inhale. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 48855,"Rachael's Tuna Pan Bagnat 1 French baguette 1 six to eight-ounce tuna steak 1 bay leaf 5 whole peppercorns Juice of 1 lemon (See Cook's Note) 3 tablespoons capers, drained 1/4 red onion, chopped 1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped 1/2 cup good quality black olives, from bulk bins in deli area of market 1/4 cup chopped flat leaf parsley, a couple of handfuls Coarse black pepper, to your taste 2 to 3 tablespoons extra-virgin olive oil, to your taste Instructions: Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise. Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes. For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop. Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48856,"Moroccan Burger Salad 2 6-inch pitas, split and quartered 1 pound lean ground beef sirloin 1 red onion (1/2 grated, 1/2 sliced) 3 tablespoons extra-virgin olive oil, plus more for the grill 2 tablespoons harissa (cl paste) Kosher salt and freshly ground pepper Juice of 1/2 lemon 2 beefsteak or heirloom tomatoes (about 1 pound), cut into 1-inch wedges 2 Persian cucumbers, sliced 1/2 inch thick 1/3 cup chopped fresh cilantro or mint (or a combination) 1 small heart romaine lettuce, torn 1/3 cup crumbled feta cheese (about 2 ounces) Instructions: Preheat the oven to 350 degrees F. Spread the pitas on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside. Meanwhile, preheat a grill to medium high. Combine the ground beef, grated red onion, 1 tablespoon each olive oil and harissa, and 1/4 teaspoon each salt and pepper in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; set aside. Whisk the lemon juice with the remaining 1 tablespoon harissa in another large bowl. Gradually whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, cucumbers, herbs and sliced red onion; toss to coat. Set aside. Brush the grill grates with oil. Grill the burgers about 4 minutes per side for medium rare. Add the lettuce and pita wedges to the salad bowl; toss. Top each serving of salad with the feta and burgers. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]" 48857,"Irish Coddle 1 pound thick-cut bacon, cut into 1-inch pieces 1 pound Cumberland sausage or any mild pork sausage, cut into 1-inch pieces 2 large white onions, halved and thinly sliced Kosher salt 1 cup fresh parsley leaves, finely chopped Freshly ground black pepper 3 pounds russet potatoes, peeled and quartered 1/4 cup Irish stout, such as Guinness, optional Irish soda bread, for serving Instructions: Preheat the oven to 300 degrees F. Add the bacon to a large Dutch oven and set over medium heat. Cook, stirring occasionally, until the fat renders, about 10 minutes. Add the sausage and increase the heat to medium high. Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes. Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate. Drain the fat from the pot and return it to medium heat. Add the onions, a pinch of salt and 1/4 cup water. Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot, then sprinkle the onions with 1 tablespoon of the parsley and plenty of black pepper. Layer the bacon and sausage over the onions and sprinkle with 1 tablespoon parsley and more black pepper. Layer the potatoes over the meat and add enough water to submerge everything but the potatoes, about 2 cups. Season the potato layer with a pinch of salt and plenty of black pepper and sprinkle with 1 tablespoon parsley. Bring the liquid to a boil (don\u2019t stir!), then cover and transfer to the oven. Bake, checking halfway to add more water if needed, until the onions are very tender and caramelized and the liquid has reduced slightly, about 2 hours. Finish with a pour of stout, if using, and a final garnish of the remaining parsley. Serve immediately with soda bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 48858,"Pasta 3 quarts water 1 tablespoon kosher salt 16 ounces dried spaghetti noodles 3 tablespoons extra-virgin olive oil 2 to 3 cloves of garlic, minced fine Capers Sun dried tomatoes Red pepper Olives Walnuts Hard cheeses like Asiago and Parmesan Soft or veined cheeses like gorgonzola or chevre Canned Artichokes Smoked oysters Black pepper Instructions: Place water in large lidded pot, add salt and bring to a rolling boil. Add spaghetti, fanning it into the water so that each strand makes contact. Using a wooden spoon or tongs, gently bend noodles to submerge. Cover pot and return to a rolling boil, reducing heat to medium-high. Stir occasionally. Pour 3 tablespoons of good quality extra virgin olive oil into the bottom of a wide serving bowl along with garlic. In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be some resistance but not so much that the pasta sticks in the teeth. As soon as pasta is done, drain immediately in a large colander (lidded models are the best). Shake pasta to stop cooking but don't shake dry. And no rinsing! Add pasta to serving bowl and toss to coat. Quickly divide into individual bowls and toss ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48859,"Ming's Black Bean Clams, Mussels and Leeks with Angel Hair Canola oil, to cook 1 tablespoon fermented black beans, rinsed and chopped 2 tablespoons minced garlic 1 tablespoon minced ginger 2 minced serrano chiles 3 leeks, white part only julienne, save light green part to fry (julienne) 1 pound Littleneck clams, scrubbed 1 pound PEI mussels, scrubbed, beard removed 1 cup dry white wine 1 cup chicken stock 1 pound angel hair pasta 1/4 cup Thai basil chiffonade 1/2 cup creme fraiche Salt and black pepper to taste 1 cup rice flour Instructions: In a hot casserole with lid, coat with oil and saute black beans, garlic, ginger and chiles until soft, about 3 minutes. Add leeks and season. Add clams and stir for 2 minutes. Add mussels, and deglaze with wine. Add stock and cover to steam. Meanwhile, boil pasta in salted water until al dente. When clams and mussels are open, about 5 to 8 minutes (remove any unopened ones which are dead), and add basil, creme fraiche and strained pasta. Check for seasoning. In a 325 degree fryer, coat leeks with flour and fry until golden brown, season and drain on paper towels. PLATING Serve in large pasta bowl, keeping shellfish on top and garnish with fried leeks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 48860,"Tahini-Walnut Cake Nonstick cooking spray, for the pan 2 tablespoons sesame seeds 1 cup sugar 3 large eggs, at room temperature 1 cup whole milk 1/2 cup vegetable oil or other neutral oil 1 teaspoon pure vanilla extract 1 cup tahini (see Cook's Note) 2 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 1/4 teaspoon kosher salt 1 cup walnuts, chopped Instructions: Preheat the oven to 350 degrees F. Coat a 7-cup bundt pan with nonstick spray and sprinkle the sesame seeds on the walls of the pan. Set aside. Beat the sugar and eggs with an electric mixer or stand mixer fitted with the paddle attachment on medium speed until fluffy and light in color, about 5 minutes. Reduce the speed to low, then mix in the milk, oil and vanilla. Add the tahini and mix well. Add the flour, baking powder and salt. Mix on low speed until combined. Gently fold in the walnuts. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the middle comes out clean with little to no crumbs, 35 to 45 minutes. Let the cake cool in the pan for 30 minutes, then turn out onto a wire rack and let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48861,"Sweet Corn and Chicken Soup 1 leek, green parts too if you have 'em, sliced in half and thoroughly washed 1 carrot, chopped in half 3-inch hunk fresh ginger 1 teaspoon whole coriander seeds 1 teaspoon whole black peppercorns 2 chicken breasts on the bone, with skin 3 (14-ounce) cans creamed-style corn 2 chicken bouillon cubes, crumbled 3 tablespoons finely chopped fresh ginger 4 scallions, chopped finely, white and green parts (reserve some green for final garnish) 1 teaspoon sesame oil 1/4 cup cornstarch 1/4 cup cold water 2 egg whites 1 teaspoon unseasoned rice vinegar Kosher salt and freshly ground black pepper Soy sauce, for serving Instructions: Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger. Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot. Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes. Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet. Return the stock to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.) Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth. Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.) Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup. Add the shredded chicken and rice vinegar. Cook for 5 minutes, allowing everything to warm through. Taste for seasoning. Serve with a splash of soy sauce and some of the reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48862,"Lentil and Quinoa Soup 1 onion, cut into large chunks 3 carrots, cut into large chunks 4 tablespoons unsalted butter 1 1/2 teaspoons dried mint 3/4 teaspoon cumin seeds 3 plum tomatoes 1 1/4 cups dried brown lentils 1/2 cup quinoa Kosher salt and freshly ground pepper 1 clove garlic 1/4 teaspoon red pepper flakes 1/2 cup labneh (or use full-fat plain Greek yogurt) Instructions: Pulse the onion and carrots in a food processor until chopped into small pieces. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion-carrot mixture, 1 teaspoon dried mint and the cumin seeds. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Meanwhile, chop the tomatoes. Add to the pot and stir until they start to lose their shape, about 2 minutes. Add 7 cups water, the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a gentle simmer. Cook until the lentils are just tender, about 25 minutes (thin with 1 to 2 tablespoons water, if necessary). Season with salt and pepper. A few minutes before the soup is done, finely chop the garlic. Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it just starts to brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining 1/2 teaspoon dried mint; remove from the heat. Divide the soup among bowls. Thin the labneh with 1 to 2 tablespoons water and add a dollop to each bowl. Drizzle the garlic butter on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 48863,"Igloo Cake Unsalted butter, for the pans All-purpose flour, for the pans 1 18.25-ounce box yellow cake mix (plus required ingredients) 1 pound white chocolate, chopped 1 8-ounce container white sanding sugar 2 16-ounce tubs vanilla frosting 2 drops neon blue food coloring 1 cake doughnut, halved 4 drops green food coloring 3 sugar ice cream cones Confectioners' sugar, for dusting Instructions: Make the Igloo: Butter and flour an 8-inch-round cake pan and a 1.5-quart ovenproof bowl. Make the cake batter; divide between the pan and the bowl. Bake at 350 degrees F until a toothpick comes out clean, about 35 minutes for the pan, 40 to 45 minutes for the bowl. Let cool, then unmold the cakes onto a rack. Microwave the white chocolate at 50% power in 15-second intervals, stirring, until melted, about 2 minutes. Pour onto a parchment paper-lined baking sheet and spread to 1/4 inch thick with an offset spatula. Sprinkle with the sanding sugar. Chill until set, about 10 minutes. Remove the chocolate from the refrigerator. Break most of it into rough 1/2-to-1-inch pieces to form the ice that covers the igloo. Use a paring knife to cut a few even 1/2-inch tiles from the remaining chocolate (these are for the tunnel entrance). Assemble the igloo: Mix 2 1/2 cups frosting with the blue food coloring. Spread some blue frosting on the flat cake, then cover with the bowl-shaped cake. Spread some frosting on the cake where you want the tunnel to go, then attach a doughnut half, cut-side down. Attach the other half with frosting to extend the tunnel. Cover the entire cake with a thin layer of blue frosting (this is called a \crumb coat,\ which is like a primer; it doesn't have to be perfect). Chill, uncovered, until the frosting sets, about 15 minutes. Spread the remaining blue frosting evenly over the cake and doughnuts. Arrange the white-chocolate pieces on the igloo in a mosaic pattern. Place the even white- chocolate tiles around the tunnel entrance. For the trees, mix 3/4 cup vanilla frosting with the green food coloring. Spread on the cones, flicking the frosting with the tip of an offset spatula to form branches. Arrange the trees around the igloo and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 48864,"Seoul-ful Ribs with Rice Canola oil 3 pounds short ribs (cut across the bone in strips), each piece 3/4-inch thick (6 pieces total) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 cloves garlic, minced 1-inch piece fresh ginger, minced 1/2 cup Korean red bean paste 1/2 cup mirin 2 tablespoons seasoned rice vinegar 1 tablespoon sugar 2 teaspoons sambal (chili garlic sauce) 4 cups low-sodium chicken stock 3 cups long grain white rice Guy's Homemade Kimchi, for garnish, recipe follows Scallions, sliced on the bias, for garnish 1 head napa cabbage (about 3 pounds) Kosher salt 1/4 cup seasoned rice vinegar 2 tablespoons sambal (chili garlic sauce) 2 tablespoons sugar 1 tablespoon toasted sesame oil 1 clove garlic, minced 1/2 teaspoon peeled and grated fresh ginger Freshly cracked black pepper 1 cup julienne carrot 1 cup julienned daikon 2 scallions, cut on the bias into 1-inch-long ribbons Instructions: Set a large Dutch oven over high heat. Coat the pan with some canola oil. Sprinkle the short ribs pieces all over with salt and pepper. Add them to the pot and brown well on both sides, 4 to 5 minutes per side. Add the garlic and ginger to the pan and saute until fragrant. Then add the red bean paste, mirin, vinegar, sugar and sambal.Mix well to coat the ribs, and then add the chicken stock and 2 cups water. Bring to a boil, and then reduce the heat and simmer, partially covered, until the ribs are tender, 30 to 35 minutes.
When the ribs are tender, transfer them from the braising liquid to a platter. Add the rice to the pot of braising liquid and stir well. Bring back to a boil, and then reduce the heat to a simmer. Arrange the short rib pieces back on top of the rice in an even layer, and then cover the pot and simmer for 20 minutes. After 20 minutes the liquid will have evaporated and the rice should have puffed up. Remove the lid and cook over medium heat for the last 5 minutes to crisp up the bottom.
Serve family style directly from the pot (like a paella or bibimbop) and top with Guy's Homemade Kimchi and garnish with scallions. Begin by slicing the cabbage crosswise into 1/2-inch-thick slices. Place in a large colander and toss together with 2 tablespoons salt. Squeeze out the cabbage with your hands or tongs to force the salt into the cabbage and this will start drawing out the water immediately (this is what gives the pickled cabbage its distinctive crunch when finished). Leave to sit in a colander for 30 minutes.
In a large mixing bowl, combine the rice vinegar, sambal, sugar, toasted sesame oil, garlic, ginger and season with salt and pepper. Whisk together well. Add the carrots, daikon and scallions.
Rinse the cabbage under cold running water and firmly squeeze out excess liquid. Add the cabbage to the bowl with the other ingredients and mix well.
You can choose to serve this immediately OR if you prefer, you can pack it into a 1-gallon jar, seal, wrap in plastic and leave to sit in the refrigerator for 24 hours before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 48865,"Cannellini Bean Salad 3 Tbs. chopped onions 2 fresh sage leaves 1/2 cup chopped parsley 1/3 cup extra virgin olive oil 1 Tbs. red wine vinegar 1 tsp. salt 3 cups cannellini beans (canned okay) salt and pepper to taste Instructions: Combine onions, sage, parsley, oil, vinegar and salt in food processor and process until smooth. This can be put in an airtight container and refrigerated for up to two days. To serve, combine with beans and season to taste with salt and freshly ground black pepper. This should be made a few hours in advance of the dinner and left to serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48866,"Mushroom Spinach Thai Salad 1 medium onion, thinly sliced 6 tablespoons freshly squeezed lime juice (from about 3 limes) 2 tablespoons vegetable oil Kosher salt and freshly ground pepper 1/3 cup soy sauce 3 tablespoons sugar 2 jalapenos (preferably red), minced 2 cups mixed fresh basil, cilantro and mint leaves, chopped
4 portobello mushrooms, stems removed, caps sliced 1/4-inch thick 2 tablespoons toasted white sesame seeds 1 pound spinach, rinsed, stemmed and roughly chopped Instructions: Rinse the onions under cold water, then drain. Toss the onions with 2 tablespoons lime juice, the oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Let stand until softened, 5 minutes. In another bowl, whisk together the soy sauce, sugar, jalapenos and the remaining 4 tablespoons lime juice. Stir in the chopped herbs. Add the portobellos and half the sesame seeds and gently mix until well coated with the marinade. Let stand until softened, about 6 minutes, tossing occasionally to better incorporate the marinade. Transfer half the onions to the bowl with the mushrooms. Toss the spinach in the large bowl with the remaining onions. Transfer to a platter, top with the marinated mushrooms, the remaining sesame seeds and pickled onions. Drizzle with the mushroom marinade and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48867,"Potato and Corn Skillet Hash 3 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces 1 tablespoon white wine vinegar Kosher salt 1/3 cup extra-virgin olive oil, plus more as needed 2 ears of corn, kernels cut off (about 1 1/2 cups) Freshly ground pepper 1/4 cup chopped mixed fresh herbs (such as parsley, dill and/or chives) Instructions: Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes. Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate. Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes. Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48868,"Conchas 2 tablespoons milk 1/2 teaspoon dry yeast 1 1/3 cups bread flour Scant 1/4 cup sugar 1 egg Pinch salt 1/4 teaspoon pure vanilla extract 1/2 stick butter, softened, cut into 3 pieces 1/3 cup lard 1/3 cup confectioners' sugar 1/4 teaspoon baking powder 1/2 teaspoon pure vanilla extract 1/3 cup plus 4 teaspoons flour Granulated sugar, for sprinkling Instructions: To make the dough: Heat the milk to 110 degrees F. Add the milk and yeast in the bowl of a heavy duty mixer. Let rest about 10 minutes. Add the flour, sugar, egg, salt, and vanilla and, using the dough hook, mix until well combined. Add the butter in 3 equal additions and mix until well combined. Knead in the mixer on low, about 5 minutes. Divide the dough into 1/4-ounce balls.; To make the topping: With an electric mixer, cream the lard and confectioners' sugar together in a bowl. Add the flour, baking powder, and vanilla and mix until combined. Roll out the topping on a floured surface into a thin sheet, about 1/8-inch thick. Use a biscuit cutter or knife to cut out circles that are large enough to cover the top of the dough balls. Preheat the oven to 325 degrees F. Top each dough ball with a circle of topping and sprinkle them with sugar. Using the back of a pairing knife, scratch the image of a shell on the top of each concha. Arrange on a baking sheet lined with parchment paper. Let rise until doubled in size, about 45 minutes. Bake the conchas about 5 to 7 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48869,"Crab Cioppino 1/8 cup olive oil 1/4 cup onions, chopped fine 2 cloves garlic, chopped Crab butter* 1 cup dry white wine 2 cups peeled, seeded, and chopped fresh tomatoes 1 1/2 cups tomato sauce, recipe follows 1 cup clam juice or fish broth 2 fresh live Dungeness crabs (11/2 to 2 pounds each) or 4 pounds of live blue crabs 8 large shrimp, shelled and deveined 16 Manila clams, well scrubbed 16 black or green mussels, well scrubbed Chopped parsley, as needed Salt and pepper, to taste Red pepper flakes, to taste 1/2 cup olive oil 1 onion, chopped 6 cloves garlic, finely chopped 40 ounces canned puree tomatoes 18 basil leaves, julienne Salt and pepper, to taste Instructions: In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs.
To simmer at low heat for about 5 minutes. Add shrimp, clams, mussels and cook for 2 more minutes. Serve in a bowls and sprinkle with fresh parsley. Add salt, pepper, and red pepper flakes, to taste.
If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels. *Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty. Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48870,"Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche 1 Italian eggplant (about 1 pound) Kosher salt and freshly ground black pepper
8 cloves garlic, unpeeled
6 tablespoons extra-virgin olive oil, plus more for oiling a baking sheet
1/2 teaspoon smoked paprika
8 baby red potatoes (about 12 ounces), halved
1/2 lemon, zested, plus 2 tablespoons lemon juice
3/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh mint leaves
1 small shallot, finely chopped
1 medium plum tomato, finely chopped
3 tablespoons creme fraiche
Black sesame seeds, for garnish
Instructions: Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet. Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it cut-side down on the prepared cooling rack for 30 minutes to release moisture. Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool. Increase the oven temperature to 425 degrees F. Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool. Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary. To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the \eggplant caviar\ and top with a dollop of creme fraiche and a sprinkle of black sesame seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 48871,"Zesty Napa Slaw 3 tablespoons cider vinegar 2 tablespoons whole-grain mustard 1 teaspoon kosher salt Freshly ground black pepper 1/3 cup extra-virgin olive oil 1/2 head Napa cabbage, thinly sliced, about 6 cups 6 scallions (white and green parts), thinly sliced 1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced 1 red apple 2 cups watercress leaves Instructions: Whisk the vinegar with the mustard, salt and pepper, to taste, in a large 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. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours. Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48872,"Lamb Lollipops with Mint Salt 1 cup gray salt 1 cup fresh mint 2 racks of lamb, about 1 1/2 pounds each, frenched by the butcher Freshly ground black pepper 1/4 cup extra-virgin olive oil 1/2 cup dry red wine Instructions: Put the salt into a mortar and pestle. Adding a few mint leaves at a time, crush them into the salt until all the mint is used up and the salt is green and fragrant. Heat the oven to 375 degrees F. Season the lamb with freshly ground pepper and rub them with the mint salt. In a deep-sided oven-proof skillet, heat the olive oil over medium-high heat. Add the lamb racks, skin side down, and cook until browned, about 3 minutes. Turn the lamb over and put the pan into the oven, uncovered, for about 7 to 8 minutes for medium-rare. Remove the lamb to a board, cover with foil, and allow it to rest for 5 minutes while you make the glaze. Remove the excess fat from the skillet and add the red wine. Place the skillet over medium heat and reduce to a syrupy consistency, about 5 minutes. Slice the lamb racks between the ribs into chops and place them onto a warmed platter. Drizzle the glaze over the chops and serve as \lollipops. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 48873,"Vegetable Samosas 2 cups all-purpose flour 1 1/2 teaspoons salt 1/2 cup ghee or clarified butter or oil Cold water as needed, usually about 10 tablespoons 3 medium baking potatoes, boiled until tender, drained and cooled 1/4 cup ghee or clarified butter or oil 1 cup minced onion 1 tablespoon minced fresh ginger 1 hot green cl, such as Serrano, finely minced 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon cumin seeds 1/4 teaspoon freshly ground black pepper 1 cup frozen green peas, thawed 1/4 cup chopped cilantro leaves 1 cup plain yogurt 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped green onion 1 tablespoon lemon juice Chutney, for serving Instructions: Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 1/4 cup of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, a tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour. While the dough is resting, make the filling. Peel the potatoes and cut into small dice. Heat 1/4 cup of ghee in a medium skillet and add the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add the ginger, cl, coriander, garam masala, and cumin seeds and cook until the spices are fragrant, about 2 minutes. Add the potatoes, 1 teaspoon of the remaining salt, and 1/8 teaspoon of the pepper and cook, stirring, until well combined, about 6 minutes. Add the peas and 3 tablespoons of the cilantro and set aside to cool completely. While the filling is cooking, make the yogurt dipping sauce by combining the yogurt, remaining tablespoon of cilantro, mint, green onion, lemon juice, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper and stir to combine. Set aside, refrigerated, until ready to serve the samosas. Divide the samosa dough into 10 portions and roll each piece of dough into a circle about 5 inches in diameter. Cut each circle in half. Lightly moisten the straight edge of each half circle and press together to seal; you should now have a cone-shaped portion of dough. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and then moisten the remaining edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling. When you are ready to fry the samosas, heat a large saucepan filled at least 2 inches with oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, about 4 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed; make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the yogurt dipping sauce and your favorite chutney. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 48874,"Pan-Fried Pizzas 1 cup balsamic vinegar All-purpose flour, for dusting 1/2 pound (8 ounces) prepared pizza dough, at room temperature 6 tablespoons extra-virgin olive oil, plus additional for drizzling 6 sprigs fresh thyme 1 pint grape or cherry tomatoes, halved Kosher salt and freshly ground black pepper 1 cup whole-milk ricotta 1/2 cup grated Parmesan, plus additional for garnish 2 large cloves garlic, minced 1/2 cup tightly-packed fresh basil leaves, chiffonade Pizzeria Salt, recipe follows 2 tablespoons finely grated Parmesan 1 tablespoon garlic powder 1 tablespoon dried oregano 1/2 teaspoon red pepper flakes Instructions: Make the balsamic glaze: In a small saucepan, bring the balsamic vinegar to a boil, then reduce the heat to maintain a simmer. Cook until reduced by two-thirds and syrupy, 8 to 10 minutes. Set aside to let cool. Shape the crust: On a flat, lightly-floured surface, divide the dough into quarters. Roll each into a loose ball. Cover with a kitchen towel and allow the dough to rest for 10 to 15 minutes. Working with one ball at a time, roll and gently stretch into an 8-inch round about 1/8-inch thick. (Note: You can also use a rolling pin, if easier.) Set aside, covering with the towel or plastic wrap. Cook the crusts: Heat 4 tablespoons oil in a 10-inch skillet over medium-high heat until hot. Reduce the heat to medium-low and add the sprigs of thyme. Let cook until crispy, 2 to 3 minutes. Transfer the thyme sprigs to a paper towel-lined plate. Set aside to cool, then pick the leaves off the stems. Reserve the leaves. Increase the heat to medium. Working with one round of dough at a time, gently place the dough into the hot oil so that it lies flat in the skillet. Cook until the underside is browned and the edges are crispy, 3 to 4 minutes. Use a pair of kitchen tongs or a heatproof spatula to flip the dough to the other side, taking care, as the oil is hot and can splatter. Cook until the crust looks crispy, another 3 to 4 minutes. Transfer the crust to a sheet pan fitted with a wire rack. Repeat with the remaining dough, adding and heating more oil in the skillet as needed between batches. Prepare the tomatoes: In a medium bowl, toss the tomatoes with some salt and pepper and set aside. Make the ricotta mixture: In a medium bowl, combine the ricotta, Parmesan, garlic, fried thyme leaves and salt and pepper to taste. Adjust the seasonings. Assemble the pizzas: Transfer the crusts to a cutting board. Use the back of a kitchen spoon to spread the ricotta mixture evenly among the 4 pizzas. Drizzle with oil. Sprinkle the basil and Pizzeria Salt over the ricotta. Drizzle with the balsamic glaze. Top with the tomatoes. Cut each pizza into slices with a pizza cutter or saw into pieces gently with a serrated knife. Serve immediately with another drizzle of balsamic and a generous sprinkle of Parmesan and Pizzeria Salt. In a medium bowl, combine the Parmesan, garlic powder, oregano and red pepper flakes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 48875,"Grilled French Toast with Apple-Berry Compote and Apple-Mascarpone Cream 2 large Granny Smith apples, peeled and thinly sliced 2 tablespoons sugar
1/4 teaspoon ground cinnamon
8 ounces mascarpone
4 cups apple cider 1/3 cup sugar
1 cup sliced strawberries
1/2 cup blackberries
1/2 cup blueberries 2 eggs 2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/3 cup milk
6 slices brioche or challah 4 tablespoons butter, melted Instructions: For the apple-mascarpone cream: Combine the apples, sugar, cinnamon and 1/2 cup water in a small saucepan. Bring to a simmer, cover and cook over low heat, stirring occasionally, until the apples are completely tender, about 12 minutes. Uncover and cook, stirring, until reduced to the consistency of applesauce, about 2 minutes. Transfer to a bowl and cool completely. Once cool, combine 1/2 cup of the applesauce with the mascarpone; mix to blend. Refrigerate until ready to serve. (Reserve extra applesauce for another use.) For the apple-berry compote: Combine the apple cider and sugar in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until syrupy, about 10 minutes. Cool until warm. Add the strawberries, blackberries and blueberries to the syrup. Keep warm until ready to serve. (This makes more compote than you'll need, but it's a delicious topping for ice cream!) For the French toast: Preheat a grill pan to medium low. In a medium bowl, combine the eggs, sugar, vanilla and cinnamon. Then whisk in the milk. Brush the hot grill pan with butter to coat. Dip 3 brioche slices into the egg mixture; flip and dip on the reverse side. Remove from the egg mixture, letting any excess fall back into the bowl. Immediately add the bread to the grill pan. Cook until crisp and grill marks appear, 1 to 2 minutes. Flip and cook until cooked through, 3 minutes more. Remove to a plate and keep warm. Repeat with the remaining 3 brioche slices. To serve, add 3 slices of French toast to each plate. Top with apple-berry compote and dollop some apple-mascarpone cream on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 48876,"Chocolate Cheesecake Bars 20 chocolate wafer cookies 3 tablespoons unsalted butter, melted 1 tablespoon sugar 1/2 teaspoon ground coffee beans 1/4 teaspoon fine salt 8 ounces semisweet chocolate, finely chopped 8 ounces cream cheese, at room temperature 2/3 cup sugar 1/2 cup sour cream 2 large eggs, at room temperature 4 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 1 teaspoon light or dark corn syrup 2 tablespoons sour cream, at room temperature Instructions:

1. Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. To prepare the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
2. Meanwhile, to prepare the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75-percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.
3. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the melted chocolate into the wet ingredients and mix until smooth.
4. Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
5. To prepare the glaze: Put the chocolate, butter, and corn syrup in microwave-safe bowl. Heat the glaze in the microwave at 75-percent power until melted, about 2 minutes. Stir the ingredients together until smooth and add the sour cream. Spread the glaze evenly over the warm cake. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature. Store the bars, covered, in the refrigerator for up to 5 days. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 48877,"Healthy Chicken Fajita Stuffed Peppers 12 ounces boneless skinless chicken thighs, cut into bite-size pieces 2 teaspoons chili powder 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 large white onion, thinly sliced 2 cups cooked brown rice 1 cup shredded Mexican blend cheese Juice of 1 large lime 4 medium bell peppers, halved through the stem and seeds removed (1 each green, red, yellow and orange) A handful cilantro leaves with tender stems 2 tablespoons sour cream 1/2 cup guacamole, optional 1/2 cup pico de gallo, optional Instructions: Preheat the oven to 450 degrees F. Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more. Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers. Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more. Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 48878,"Pork Chops with Apple Compote 8 (1/2-inch) thick pork loin chops 2 tablespoons Irvine Spices Smokey Rotisserie seasoning 2 tablespoons Irvine Spices Roasted Garlic Pepper 1 teaspoon salt 1 tablespoon butter 1 tablespoon olive oil 1 lemon, zest grated and reserved for garnish Instructions: Rinse pork chops to remove any residue and pat dry with paper towels. Combine the Smokey Rotisserie seasoning, the Roasted Garlic Pepper, and the salt to make a rub. Rub the seasoning into all surfaces of the pork chops and allow to sit covered for 2 hours. (The seasoning will actually begin to \cure\ the meat.)
   Melt butter and oil over medium heat in a large saute pan. Saute the chops for 3 to 5 minutes each side, remove to a platter and keep warm. To the same pan, add the apples and saute until tender. Puree the apples and pan juices in a blender (or you can use an immersion blender if the pot is deep enough).
   Spoon pureed apple over chops and garnish with lemon zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48879,"Whole Poached Trout 1 large trout 1 cup white wine 1 onion, quartered 1 bay leaf 6 peppercorns Kosher salt 1 cup mascarpone A generous handful chopped fresh chives, plus more for garnish Zest and juice of 1/2 lemon Kosher salt and freshly ground black pepper 1/2 English cucumber, very thinly sliced Instructions: Lay the trout in a poacher or roasting pan. Pour the wine in, and add enough water to cover. Drop in the onion, bay leaf and peppercorns. Season the water with salt. Cover, and bring just to a boil. Turn off the heat and leave to cool to room temperature. Transfer the fish to a serving platter. Let sit 30 minutes, and then drain off any excess liquid. Pat dry. Remove the skin from the fish, leaving the head and tail intact. Prepare the cream mixture by beating the mascarpone with the chives, lemon zest and juice, salt and pepper. Cut down the back of the fish and open out the fillets. Remove the bones. Spread most of the cream mixture inside and sandwich the fillets back together. Spread the cream in a thin layer of the remaining cream over the flesh of the fish. Lay over cucumber slices to cover the flesh completely, like fish scales. Lay a chive flower over the eye. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48880,"Red, White and Blue Cake Roll 1/2 cup vegetable oil, plus more for the pan 1 2/3 cups all-purpose flour, plus more for the pan 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups granulated sugar 1/2 cup milk 3 large eggs 2 teaspoons pure vanilla extract 1 teaspoon red gel food coloring 1 teaspoon royal blue gel food coloring Confectioners' sugar, for dusting For the frosting: 3 sticks unsalted butter, at room temperature Pinch of salt 3 cups marshmallow cream 1 cup confectioners' sugar 1/4 cup milk Instructions: Preheat the oven to 350 degrees F. Brush an 11-by-17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper; brush the paper with oil and dust with flour, tapping out the excess. Make the cake: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch red and the other batch blue with the food coloring. Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don't worry if the stripes aren't perfectly straight). Bake until the top springs back when pressed, 12 to 15 minutes. Let cool about 3 minutes in the pan. Dust with confectioners' sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 1/2 hours. Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Add the marshmallow cream and vanilla; beat on medium-high speed until fluffy, 2 to 3 more minutes. Beat in the confectioners' sugar, then beat in the milk (the frosting should be spreadable). Gently unroll the cake (don't worry if the ends are still curled up). Spread with half of the frosting all the way to the edges. Reroll the cake (without the towel) and trim the ends. Cover with the remaining frosting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 48881,"Chicken Sate with Spicy Peanut Dipping Sauce 1/2 cup low-sodium chicken stock 1/2 cup lite coconut milk 2 tablespoons low-sodium soy sauce 1 shallot, sliced thin 1 clove garlic, minced 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce) 1 tablespoon brown sugar 1/2 teaspoon lime zest 1 tablespoon minced fresh ginger 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips 8 (8-inch) bamboo skewers, soaked for 20 minutes 3/4 cup Spicy Peanut Dipping Sauce, recipe below 2 tablespoons minced fresh basil or cilantro leaves 1/4 cup chopped toasted peanuts 1/2 cup natural creamy peanut butter 1/4 cup low-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 1/2 tablespoons brown sugar 1 1/2 tablespoons minced fresh ginger 2 tablespoons lime juice 1 teaspoon minced garlic 1/2 teaspoon chili flakes 1 teaspoon red curry paste 1 shallot, peeled and roughly chopped Instructions: In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts. Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving) Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48882,"Apple Cider Margarita | Toasted Mulled Cider Margarita 12 ounces apple cider 6 black peppercorns
2 pieces star anise
1 cinnamon stick
1/4 cup sugar
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon, plus more for serving 1 lime wedge plus 4 lime wheels, for garnish 4 ounces mezcal
2 ounces lime juice
2 ounces orange liqueur, such as Grand Marnier
2 large egg whites
Instructions: Chill 4 large rocks glasses. Bring the cider, peppercorns, star anise and cinnamon stick to a simmer in a saucepan. Cook for 5 minutes, then allow to steep for 30 minutes. Strain and allow to cool. Combine the sugar, allspice and ground cinnamon on a small plate. Use the lime wedge to moisten the rim of the glasses, then dip in the spiced sugar mixture. Working in 2 batches, in a shaker, combine half of the mezcal, lime juice, orange liqueur and egg white and 1 1/2 ounces of the chilled cider. Shake vigorously. Add ice and shake again. Strain into the rimmed glasses. Garnish each with a lime wheel and a dusting of ground cinnamon. Repeat with the second batch. ","[Riesling, Gewrztraminer, Chenin Blanc, Moscato]" 48883,"Saute of Beef with Mushrooms in Madiera Wine Sauce 1 pound sirloin steak, cut into 1/4 by 2-inch pieces Flour for dredging Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons unsalted butter 1/2 cup minced shallot 6 ounces sliced wild mushrooms 2 cloves garlic, minced 1/2 cup Sercial Madeira 1 1/2 cups beef broth 1 tablespoon tomato paste 12 ounces medium-wide egg noodles, cooked and drained 2 tablespoons snipped fresh chives Instructions: Dredge the beef in the flour and season with salt and pepper to taste. In a skillet set over moderately high heat, heat the oil until it is hot. Add the meat and toss it until it is no longer pink. Transfer to a plate. Add the butter to the pan and heat it until melted. Add the shallot and cook, stirring, 1 minute. Add the mushrooms, garlic and salt and pepper to taste and cook, stirring, for 5 to 7 minutes, or until lightly golden. Add the Madeira and reduce by half. Add the broth and tomato paste and bring back to the boil. Return the meat to the pan and simmer until heated through. Transfer the noodles to a serving plate, top with the beef and garnish with the chives. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 48884,"Apple and Pear Gratin Butter for the baking dish 3 large eggs 2 large egg yolks 2/3 cup granulated sugar 1 tablespoon dark rum 1/2 teaspoon pure vanilla extract 2 tablespoons all-purpose flour 1/2 cup heavy cream 1 red apple, such as Fuji, Gala or Rome Beauty 1 ripe Anjou or Bartlett pear Instructions: Preheat oven to 325 degrees F. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep or a 9-inch springform pan. Put the whole eggs plus the egg yolks and the sugar in the bowl of a mixer. Beat at high speed until you see pale yellow ribbons form. Mix in the rum and vanilla. Add the flour and mix well. Transfer to a mixing bowl. In the clean mixer bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish. Peel and core the apple and pear and slice them crosswise into thin half-moons. Arrange over the batter in the baking dish, alternating the apple and pear slices. Do not be concerned if they sink into the mixture; they eventually will end up embedded in it. Place in the pre-heated oven and bake until the top has turned golden brown, 45 to 50 minutes. Serve warm or chilled. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 48885,"Prosciutto-Wrapped Turkey 3 1/2 tablespoons kosher salt 2 teaspoons grated lemon zest (from 2 lemons), plus 1 lemon, halved 1 teaspoon red pepper flakes
2 teaspoons fresh thyme, chopped
One 14-pound turkey, neck and gizzards removed from the cavity
2 shallots, halved
10 sprigs thyme
5 sprigs rosemary
6 stalks celery, trimmed
1 cup chicken broth
12 thin slices prosciutto
1/4 cup Grade B maple syrup
2 tablespoons balsamic vinegar
Instructions: Mix together the salt, lemon zest, pepper flakes and thyme in a small bowl. Rub the turkey all over with the mixture, inside, outside and under the skin. Stuff the cavity with the shallots, lemon halves and thyme and rosemary sprigs. Tie the turkey's legs together with butcher's twine. Loosely cover the bird with parchment paper and allow it to dry-brine in the refrigerator for at least 24 hours and up to 48 hours. Preheat the oven to 350 degrees F. Remove the turkey from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Lay the celery across the bottom of a rimmed baking sheet and place the bird on top. Shingle the prosciutto slices over the entire bird, tucking them into the leg creases and making sure the bird is entirely covered. Using toothpicks, secure the prosciutto in 6 spots. Add the chicken broth to the bottom of the pan. Place a piece of parchment over the bird, then cover the pan with aluminum foil. Roast for 3 hours. Remove the foil and baste the bird with some of the pan drippings. Raise the oven temperature to 400 degrees F and roast for an additional 45 minutes to an hour, until the prosciutto is crisp and the turkey registers 155 degrees F at the thigh on an instant-read thermometer. Remove from the oven and let rest for 20 minutes before carving. Meanwhile, strain the pan juices into a small saucepan and let sit for 5 minutes before skimming the fat. Add the maple syrup and balsamic vinegar; stir to combine. Bring to a simmer over medium heat and cook for 5 minutes to reduce slightly. Serve alongside the turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 48886,"Chicken & Broccoli Alfredo with Fettuccine 1 Tbsp. Butter 1? lbs. boneless, skinless chicken breasts, cut into strips 1 jar (1 lb.) Rag? Classic Alfredo Sauce 1 package (12 oz.) frozen broccoli florets, thawed 1 package of Fettuccine Pasta Instructions: Melt Butter in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside. Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 48887,"BBQ Spaghetti 1 tablespoon olive oil 1 small green bell pepper, chopped 1/2 yellow onion, finely chopped 1 tablespoon garlic salt 3 1/2 cups Neely's BBQ sauce, recipe follows 1 pound pork, beef, or chicken, cooked and chopped into bite-size pieces 1 pound spaghetti 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: In a large skillet, heat olive oil over medium heat. Saute the pepper and onion until softened, 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat. Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente (firm but not hard), about 7 minutes, and drain. Toss spaghetti with sauce. In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 48888,"Ham and Cheese Buns 1/2 cup whole milk
2 1/4 teaspoons active dry yeast (one 1/4-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 large egg yolk
2 3/4 cups all-purpose flour, plus more for the work surface (see Cook's Note) 1 teaspoon kosher salt 4 tablespoons unsalted butter, plus 2 tablespoons, at room temperature, for the pan
1 medium leek, white and light greens chopped (about 1 cup)
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup shredded Gruyere cheese
Kosher salt and freshly ground black pepper
1/4 pound sliced ham (about 4 slices), cut into 1/4-inch pieces Instructions: For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk. Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you've made a thick, slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball. Brush the inside of a large bowl with butter. Put the dough ball in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes. Turn the dough out of the bowl, and knead briefly to release excess air; re-form the dough into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof. For the filling: Melt the butter in a medium skillet over medium heat. Add the leeks, and cook, stirring frequently, until softened and just beginning to caramelize, about 5 minutes. Sprinkle the leeks with the flour, and cook, stirring constantly, until lightly browned and toasted, about 1 minute. Whisk in the wine and 1/4 cup water, and let the mixture thicken, whisking constantly, about 1 minute. Remove the skillet from the heat, and stir in the Gruyere, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the rolls.) For the rolls: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with 1 long edge facing you. Spread the cooled filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the ham over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands. Cut the roll every 1 1/2 inches with a serrated knife, to make 12 pinwheel slices. Place the slices flat in the prepared pan (put the end pieces cut-side up), spacing them 1 inch apart. Cover the pan loosely with plastic wrap. Set in a warm place to rise until the slices double in size with no gaps in between, 1 hour 30 minutes to 2 hours. Position the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Let cool in the pan for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48889,"Dagwood Sandwich 4 french rolls 1/4 pound prosciutto ham, sliced thin 1/4 pound mortadella, sliced thin 1/4 pound salami, sliced thin 2 balls fresh mozzarella, sliced 1/2 pound provolone, sliced 1 log fresh goat cheese, sliced Oil and vinegar Dried oregano Salt and pepper 4 whole plum tomatoes, sliced 2 yellow onions, thinly sliced Instructions: Slice open French buns and assemble the sandwich of your dreams. Use the ingredients in any combination you wish. There are no rules when making this dagwood sandwich. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 48890,"Aloo Matar Tikki 1 teaspoon roasted ground cumin 1 1/4 teaspoons amchoor powder (dried raw mango powder) 1/2 teaspoon kala namak (black salt) 1/8 to 1/4 teaspoon red chili powder 1/8 to 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 3 to 4 small Russet potatoes (about 1 1/2 pounds) 11/2 cups frozen peas A 1-inch piece fresh ginger, grated (about 1 teaspoon) 1/4 to 1/2 teaspoon sugar (optional) 2 to 3 green chiles, finely chopped, such as serrano 1 bunch cilantro, leaves and tender stems, washed and coarsely chopped (about 11/2 cups) 1 lime, juiced plus more to taste Kosher salt to taste 1 cup plain breadcrumbs (see Cook's Note) 2 teaspoons chaat masala Oil, such as olive of safflower for forming and frying Instructions: For the chaat masala: Combine the cumin, amchoor, kala namak, cl powder, black pepper and salt in a storage container with a tight-fitting lid. Store at room temperature for up 6 months. Cover the potatoes with cold water in a large pot. Bring to a boil and cook until tender, about 30 minutes. Add the peas to the same water and cook until bright green and tender, 3 to 4 minutes. Drain, remove the potatoes to a plate to cool and transfer the peas to the bowl of a food processor.
For the filling: Add the ginger, sugar, 1 green chili, 1/2 cup cilantro, juice from half the lime, 1/2 teaspoon chaat masala and 1/2 teaspoon salt to the peas in the food processor and process in spurts until a rather coarse paste. Adjust with salt to taste. Remove half the paste for the filling (about 1/2 cup). Then make the chutney for serving: Add 2 tablespoons water, the remaining chilies, cilantro and lime juice to the food processor and pulse until it has the consistency of a fine pesto. Adjust seasoning with lime juice and salt to taste. Set aside.
When the potatoes are cool enough to handle, remove the peels and transfer to a large bowl. Mash the potatoes. (I find it easier to coarsely grate the potatoes on a box grater and then mash.) There shouldn't be any large pieces but it shouldn't to be super smooth either. Add 1/4 cup breadcrumbs, 1 1/2 teaspoons chaat masala and 1 teaspoon salt. Mix well and adjust seasoning to taste with salt.
Divide the potato mixture into approximately 12 equal-sized pieces (about 1/4 cup each). Rub a little bit of oil on cleaned and dried hands (it helps forming the patties) and roll into balls and then make an indentation in the center with your thumb. Spoon about 1/2 tablespoon of the reserved pea mixture into the indent and gently close the edges together to seal. Roll into a ball again and flatten into a patty about 1/2-inch-thick. (If a little pea mixture gets mixed with the potato part of the patty do not worry.) Repeat with rest of the balls and filling. If you have filling left, you can add it to the chutney.
Add the remaining breadcrumbs on a plate or shallow bowl. Press both sides of each patty into the breadcrumbs to coat.
Heat 2 to 3 tablespoons of oil in a large nonstick skillet over medium-high heat. When hot, add the patties in single layer batch, evenly spaced out. Fry until you get a nice golden crust, 3 to 4 minutes per side. Remove to paper towel-lined plate and sprinkle with salt. Wipe out the skillet with a couple paper towels. Repeat with more oil and the remaining patties. Serve hot with chutney.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48891,"Kellogg'sand#174; Eggoand#174; Waffles with Caramelized Bananas and Greek Yogurt 4 Kellogg's? Eggo? Homestyle waffles 3 large ripe bananas 1/4 cup orange juice 1/2 cup low fat Greek yogurt 1/4 cup toasted slivered almonds, milled flaxseed, toasted coconut or All-Bran Instructions:

1. Lengthwise cut bananas in half. Crosswise cut each half into two pieces. In large nonstick skillet coated with cooking spray place banana pieces, cut side down. Cook over medium-high heat about 2 minutes or until lightly browned. Carefully turn. Add orange juice. Cook, frequently shaking skillet, about 1 minute more or until banana pieces soften.
2. Heat one Kellogg's® Eggo® Homestyle waffle according to package directions. Place waffle on serving plate. Top with banana pieces. Pour any remaining juices from skillet over waffle and bananas. Add about 2 tablespoons yogurt and garnish as desired. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 48892,"Bacon-Kale Salad with Garlic Bread 6 slices bacon 1 large bunch scallions, chopped 1/2 cup mayonnaise 3 tablespoons white wine vinegar Kosher salt and freshly ground pepper 3 cloves garlic, finely grated 1/2 baguette, sliced into 8 pieces 1 bunch kale, stems removed 1 tablespoon extra-virgin olive oil 2 cups grape tomatoes 1 small seedless cucumber, chopped Instructions: Preheat the broiler; line a baking sheet with foil. Cook the bacon in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, 6 to 8 minutes. Remove to paper towels to drain; reserve the drippings in the skillet. Meanwhile, puree 2 scallions, the mayonnaise, 2 tablespoons vinegar and a generous pinch of salt and pepper in a blender. Stir the garlic into the bacon drippings. Spread out the bread slices on the prepared baking sheet. Top with the garlic mixture and season with salt and pepper (reserve the skillet). Broil until toasted, 1 to 3 minutes. Chop the kale and put in a large bowl. Add the remaining 1 tablespoon vinegar and rub the kale with your fingers until it softens, about 3 minutes. Return the skillet to medium-high heat and add the olive oil. Add the tomatoes and season with salt and pepper. Cook until lightly browned, about 4 minutes. Remove from the heat; stir in the remaining scallions. Pour over the kale and toss. Crumble the bacon into the salad. Add the cucumber and about 1/4 cup dressing. Toss well. Serve with the bread and the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48893,"Chipotle-Braised Chicken Tacos 1 cup sour cream 3 tablespoons honey
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
3 pounds boneless, skinless chicken thighs 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
1 small onion, julienned 1 red bell pepper, julienned 2 tablespoons paprika
2 teaspoons smoked paprika
2 canned chipotle peppers in adobo 2 cups chicken broth
1/4 cup ketchup
3 avocados 1/2 cup diced red onions 1/2 cup diced tomatoes 2 tablespoons chopped fresh cilantro
1 teaspoon kosher salt
Juice of 1 to 2 limes 3 cups shredded lettuce
18 crispy taco shells, store-bought or home-fried, warmed (see Cook's Note) 36 sprigs fresh cilantro
Instructions: Preheat the oven to 350 degrees F. For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using. For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking. Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes. While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.) For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice. Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 48894,"Pimento Cheese and Ham Snacks 8 ounces extra-sharp Cheddar, grated 1/4 cup mayonnaise
2 tablespoons cream cheese
1 tablespoon Worcestershire sauce
1 teaspoon dried mustard
1 teaspoon maple syrup
1/2 sweet onion, grated
Half a 4-ounce jar pimentos, diced
1/2 recipe Phyllo Dough (an 18-by-36-inch piece), recipe follows 2 tablespoons unsalted butter, melted 6 slices uncured deli ham 2 cups unbleached all-purpose flour, plus more for dusting Generous pinch fine sea salt
1/2 cup room-temperature water
1 tablespoon canola oil
1 large egg, at room temperature
Instructions: For the pimento cheese: Combine the Cheddar, mayonnaise, cream cheese, Worcestershire, mustard, maple syrup, onion and pimentos in a medium bowl and mix until fully incorporated. Reserve half the mixture in a tightly sealed container in the refrigerator to serve with crackers or another use. Put aside the remaining mixture while you prepare the dough. For the snacks: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Set aside. Brush the phyllo with butter. Halve the piece lengthwise, then cut each piece crosswise into thirds. You will have 6 pieces total. Place a slice of ham at the short end of a piece of phyllo. Spoon one-sixth of the remaining pimento cheese down the side of the ham closest to the phyllo. Fold in the excess phyllo along the long edges and then roll the the phyllo into a cigar, starting at the end with the ham and pimento cheese. Brush the phyllo with butter as you roll. Place the phyllo cigars a few inches apart on the prepared baking sheet. Bake until golden brown and crispy, 15 to 20 minutes. In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together. Transfer the dough to a work surface and knead until the dough is a bit smoother. Then \slap\ the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours. Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes. Adapted from \Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented\ by Gesine Bullock-Prado ? Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48895,"Hot and Spicy Fajitas 2 tablespoons olive oil 1 white onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 6 button mushrooms, sliced 6 green onions, sliced 1 carrot, cut into julienne strips Salt Black pepper Soy sauce 1/2 pound chicken breast strips 1/2 pound skirt steak 1/2 pound shrimp, peeled and de-veined 1/2 pound Cajun sausage Assorted chiles (recommended: habanero, pasilla, Anaheim, jalapeno), roasted 1 lime, juiced Guacamole, recipe follows Salsa, recipe follows 4 avocados, mashed 1 tomato, diced 1 white onion, diced 2 teaspoons finely chopped cilantro leaves 1 lime, juiced 2 teaspoons finely grated Parmesan 1 teaspoon hot sauce Salt Pepper 4 tomatoes 2 white onions 2 chiles (recommended: habanero, pasilla, Anaheim, yellow, or jalapeno), roasted Olive oil Black pepper Chili powder 1 lime, juiced 1 tablespoon chopped cilantro Cumin Garlic salt Instructions: In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve. Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve. Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa. Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste. Preheat a grill to high. Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder. ","[Pinot Noir, Sauvignon Blanc, Tempranillo, Garnacha]

" 48896,"Bay Scallops with Pesto 3 cups fresh, cleaned basil leaves 2 cups fresh cleaned flat-leaf parsley 3 cups chopped walnuts 1 cup grated Parmesan 3 cups extra-virgin olive oil, plus 3 tablespoons 1 pound bay scallops 2 cups sliced mushrooms 1 cup sliced zucchini Kosher salt 8 ounces linguine Instructions: Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve. Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add a couple of tablespoons of pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve. Store pesto covered in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48897,"Vegetable Couscous \En Crepinette
Kosher salt 6 large leaves savoy cabbage 6 large leaves kale 2 cups diced carrots, baby squash, baby beets, zucchini, cauliflower 1 cup couscous 2 tablespoons olive oil, plus extra for searing 1 tablespoon finely chopped fresh oregano, savory, and thyme 2 teaspoons sea salt 1 teaspoon coarse ground black pepper 1/4 cup halved cherry tomatoes 2 tablespoons red wine vinegar Instructions: Preheat oven to 400 degrees F. Bring a large pot of water to a boil and add kosher salt, to taste. Quickly blanch cabbage leaves and kale leaves until softened, about 2 to 3 minutes. Remove and cool. Blanch the vegetables in the same water, about 3 to 4 minutes or until tender. In a small pot, bring 2 cups of water to a boil. In a medium bowl pour in the couscous and cover with the hot water. Place plastic over the top of the bowl and let sit until the couscous absorbs the water, about 15 to 20 minutes. Season the couscous with olive oil, herbs, salt and pepper. Add in the vegetables and tomatoes. Season with the red wine vinegar. Lay out the cabbage and kale leaves and overlap them. Place a spoon of the couscous in the center and wrap like a burrito. Wrap with plastic and refrigerate for 1 hour. In a large saute pan, heat enough olive oil to lightly cover the bottom of the pan over high heat. Sear the couscous crepinette on all sides until lightly browned, about 5 to 6 minutes. Let rest. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 48898,"Puerto Rican Coconut Milk-Rum Christmas Drink: Coquito One 12-ounce can evaporated milk One 14-ounce can condensed milk 2 egg yolks 2 cups fresh coconut milk or one 15-ounce can coconut milk Pinch salt 1/4 teaspoon true Ceylon cinnamon* 1 cup Puerto Rican white rum Ground cinnamon Instructions: Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Vinho Verde]" 48899,"Spiced Red Sangria 1 quart water 2 cups sugar 4 cloves 4 sticks cinnamon 4 star anise 1 vanilla pod, split 6 thin slices fresh ginger 2 750 milliliter bottles light red wine, such as Beaujolais or Cotes de Rhone 2 quarts freshly squeezed orange juice 1/4 cup freshly squeezed lime juice Ice 2 quarts (64 ounces) pineapple juice 1 quart (32 ounces) mango nectar 2 750 milliliter bottles dry white wine such as Sauvignon Blanc 2 quarts seltzer Ice Instructions: In a heavy medium saucepan, combine water, sugar, cloves, cinnamon, star anise, vanilla pod and ginger. Bring to a boil, reduce to a simmer and cook 10 minutes. Turn off heat and let sit 30 minutes to infuse. Strain into large bowl. Add wine and fruit juices and stir well. Serve in pitchers over lots of ice. Combine all ingredients in a large bowl and stir well to combine. Serve in pitchers over lots of ice. ","[Sangiovese, Pinot Noir, Sauvignon Blanc]" 48900,"Warm Orange Spice Beverage 1 packet Rich Milk Chocolate or Classic French Vanilla Flavor Carnation? Breakfast Essentials? Complete Nutritional Drink 1 cup fat free milk 1/4 teaspoon ground cinnamon 1/8 teaspoon orange extract Instructions: Heat milk to boiling then pour into mug; stir in Carnation® Breakfast Essentials™ Drink, cinnamon and orange extract. Sprinkle with additional ground cinnamon, if desired. Variation: For Cold Orange Spice Beverage, simply combine all ingredients in mug and stir well. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 48901,"Lamb Tagine with Prunes, Apricots, and Vegetables 2 pounds (1-inch thick) lamb shoulder chops 1/2 tablespoon vegetable oil, plus 1/2 tablespoon 1 large onion, chopped 1 1/2 cups water Pinch saffron threads, crumbled 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 large carrots, cut into 1/4-inch thick rounds 1 small sweet potato, peeled and cut into 3/4-inch pieces 3/4 teaspoon ground ginger 1/8 teaspoon ground cinnamon 2/3 cup pitted prunes 1/2 cup dried apricots 1 medium yellow squash, cut into 3/4-inch pieces 2 teaspoons honey, optional Freshly grated nutmeg Instructions: Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces. Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate. Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours. Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes. Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes. ","[Rhone Blends, Tempranillo, Barolo, Pinot Noir]

" 48902,"Copycat Hash Brown Casserole 5 tablespoons unsalted butter 1/4 teaspoon garlic powder
1 small onion, finely diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/2 cup half-and-half
1/2 cup low-sodium chicken broth
1 cup sour cream
2 cups shredded mild Cheddar
One 30-ounce bag frozen shredded hash browns, thawed
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48903,"Black-and-Whites 8 tablespoons (1 stick) unsalted butter 1 cup granulated sugar 2 eggs 1/2 cup whole, 2 percent fat, or 1 percent fat milk 1/4 teaspoon pure vanilla extract 1/8 teaspoon pure lemon extract 1 1/4 cups cake flour 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Vanilla and chocolate icing, recipes follow 2 cups confectioners' sugar 3 tablespoons milk 1 teaspoon pure vanilla extract 1/2 vanilla icing recipe 2 tablespoons cocoa powder 2 tablespoons milk Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 2 1/2 inches in diameter and about 3/8-inch thickness. Bake for about 15 to 20 minutes, until golden. Let cool on wire racks. For the icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth. When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48904,"BBB Bacon-in-the-Batter Buttermilk Waffle, Bourbon Ice Cream, Bacon Toffee 1 pound (4 sticks) unsalted butter 1/2 cup water
2 1/2 cups granulated sugar
1 1/2 cups finely chopped crispy cooked bacon, such as Black Pig Bacon 1 1/2 cups heavy cream 1 1/2 cups milk
1 cup granulated sugar
1 vanilla bean, split, seeds scraped out with the tip of a paring knife 8 large egg yolks 1/4 cup bourbon, or to taste 1 1/2 cups all-purpose flour 1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
2 large eggs, separated
1 3/4 cups buttermilk
6 tablespoons unsalted butter, melted 12 slices par-cooked bacon, such as Black Pig Bacon
Nonstick cooking spray, for the waffle iron Powdered sugar, to garnish
Real maple syrup, for serving Instructions: For the bacon toffee: In a heavy-bottomed pot, combine the butter, water and granulated sugar. Stir to combine and bring to a boil, stirring occasionally. Place a candy thermometer on the edge of the pot and continue to boil for about 8 to 10 minutes; the syrup will begin to color and is ready when it reaches 305 to 310 degrees F. Stir in the bacon. Very carefully, pour the toffee onto a half sheet pan lined with a silicone baking mat. Cool. Break the toffee into pieces. For the bourbon ice cream: In a heavy-bottomed pot over medium-high heat, combine the cream, milk and granulated sugar. Add the vanilla bean seeds and pod to the cream mixture. Bring the mixture to a simmer. Remove from the heat. Whisk the egg yolks together in a large bowl. Slowly whisk in the cream mixture. Discard the vanilla pod. Add the bourbon. Cool the mixture. When cool, freeze in an ice-cream maker according to manufacturer's directions. For the waffles: Preheat a waffle iron. Sift the flour, cornmeal, baking powder, baking soda, granulated sugar and salt together. Beat the egg yolks in a medium bowl until they are pale yellow. Beat in the buttermilk and melted butter. Combine the wet ingredients with the dry ingredients. In a clean bowl with clean beaters, beat the egg whites until they hold soft peaks. Fold the whites into the batter. Working in batches, spray the waffle iron with nonstick spray, ladle in batter and lay par-cooked bacon pieces in the batter before closing the lid of the iron. To serve, top each waffle with a big scoop of bourbon ice cream. Stab with a piece of bacon toffee and garnish with powdered sugar and maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 48905,"Zucchini Butter 2 pounds zucchini (3 large or 4 medium) 3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 shallot, finely chopped 3 sprigs fresh thyme Kosher salt and freshly ground pepper 1/2 teaspoon finely grated lemon zest Instructions: Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Squeeze the zucchini to remove the excess liquid. Heat the butter and olive oil in a skillet over medium heat. Add the shallot; cook, stirring, until softened, 2 to 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the zucchini is very tender and almost paste-like but not browned, 35 to 40 minutes, mashing it with a fork in the last 5 minutes. If the zucchini starts sticking, stir in a splash of water; reduce the heat as needed to prevent browning. Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48906,"Mexican Lasagna 12 corn tortillas 4 ounces marinara sauce 8 ounces canned corn 14 ounces black beans, cooked 14 ounces Monterey Jack cheese, plus more for topping Salt and pepper 16 ounces chicken, cubed Instructions: Preheat oven to 350 degrees F. Prepare the tortillas by soaking them in hot water until they are slightly soft. Coat the bottom of a 9 by 13-inch pan with about 1/2 of the marinara sauce. Spread 4 tortillas down on top of the sauce in the pan. Top the tortillas with about 1/3 of the corn, beans and cheese. Sprinkle with salt and pepper. Then add 1/3 of the chicken. Place 4 more tortillas on top and repeat with the toppings. After you have 3 layers spread the remaining marinara sauce and top with more cheese. Place in oven for 45 minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 48907,"Bourbon Pecan Pie 1 (9-inch) deep-dish frozen pie shell 3 eggs 5 tablespoons butter, at room temperature 1 cup packed brown sugar 3/4 cup caramel sauce 2 tablespoons bourbon 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Pinch salt 1 1/2 cups pecan halves, toasted Instructions: Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet. In a large bowl, beat together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing. ","[Bourbon, Port, Tawny Port, Madeira]" 48908,"Country Bread and Sage Dressing 1 pound hot Italian sausage, removed from casings 2 tablespoons unsalted butter, plus more for greasing dish 1 large red onion, finely diced 2 stalks celery, finely diced 1 large carrot, finely diced 4 cloves garlic, finely chopped 6 fresh sage leaves, chopped 1 large egg, slightly beaten 4 cups stale country bread, cut into 1-inch dice Salt and freshly ground pepper 1 1/2 to 2 cups warm chicken stock Instructions: Heat large saute pan over high heat. Add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly. Preheat the oven to 425 degrees F. When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste. Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 48909,"Sugar Frosted Grapes 40 large, unblemished green grapes 1/3 cup egg whites (from about 2 eggs)* 5 drops (scant 1/8 teaspoon) fresh lemon juice 2 cups granulated sugar Instructions: At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl. Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 48910,"Barbecue Chopped Salad 1/2 head iceberg lettuce, sliced into 1/2 inch strips 1/2 head romaine lettuce, sliced into 1/2 inch strips 4 thinly sliced green onions 1 European cucumber, sliced 2 pounds ripe tomatoes, quartered 1 can corn kernels, drained 2 cups shredded Monterey jack cheese 1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows) 1 pound pulled pork Ranch dressing, to taste 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving. In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 48911,"Chocolate Peppermint Pinwheel Cookies 1 batch Sugar Cookies, recipe follows 3 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 egg yolk 1 teaspoon peppermint extract 1/2 cup crushed candy canes or peppermint candies Instructions: Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours. Preheat oven to 375 degrees F. Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week. 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48912,"Slow-Cooker Shrimp and Greens Stew 1 bunch collard greens, stemmed and chopped (about 8 cups) 1/2 bunch kale, stemmed and chopped (about 6 cups) 4 cups low-sodium chicken broth 2 tablespoons all-purpose flour 1 1/2 teaspoons Cajun seasoning 2/3 cup dried black-eyed peas, rinsed and picked over 2 stalks celery, sliced 2 scallions, thinly sliced, plus more for topping 2 links andouille sausage (about 6 ounces), sliced
1 slice thick-cut bacon 12 ounces medium shrimp, peeled and deveined
Kosher salt Cooked white rice, for serving Hot sauce and chopped fresh parsley, for topping Instructions: Put the collard greens and kale in a large microwave-safe bowl and drizzle with 2 tablespoons water. Cover with plastic wrap and poke a hole in the top to vent. Microwave until the greens are just wilted, about 3 minutes. Whisk the chicken broth, flour and Cajun seasoning in a 6- to 8-quart slow cooker. Add the black-eyed peas, celery, scallions, andouille and bacon. Top with the wilted greens and gently press to submerge the ingredients in the broth. Cover and cook on low until the black-eyed peas are tender, 7 hours. Remove and discard the bacon. Lightly season the shrimp with salt and stir into the stew. Cover and continue to cook on low until the shrimp is cooked through, 3 to 5 minutes. Season with salt. Serve with rice and top with hot sauce, parsley and more scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 48913,"Grilled Scallops with Farro and Plum Salad 1 cup pearled farro 1 tablespoon grated orange zest, plus 2 tablespoons orange juice 4 teaspoons sherry vinegar 1/4 cup extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 1 pound plums (about 4), pitted and thinly sliced 1 small bulb fennel, trimmed, halved and thinly sliced 1 small shallot, thinly sliced 1/2 to 1 jalape?o pepper, thinly sliced 1 1/4 pounds scallops (20 to 24 scallops) 1 teaspoon ground coriander 1/2 cup roughly chopped fresh mint Instructions: Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalape?o and toss well to coat. Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate. Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48914,"Lemon Torta Caprese 1 1/2 sticks (3/4 cup) unsalted butter, plus more for the pan 6 ounces white chocolate, chopped
5 large eggs, separated
1/4 teaspoon kosher salt
2/3 cup granulated sugar
1 1/2 cups blanched almond flour
4 teaspoons lemon zest plus 1/4 cup lemon juice Confectioners' sugar, for dusting Whipped cream, for serving, optional Instructions: Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch. Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan. Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack. Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. Serve with soft whipped cream, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48915,"Couscous Salad with Honey Vinaigrette 4 cups water Sea salt, preferably gray salt 1 1/2 cups couscous 1 1/2 tablespoons olive oil 1 pound summer squash, cut in 1/2-inch cubes Freshly ground black pepper 1 tablespoon finely chopped fresh lemon thyme leaves 1/4 cup honey 1/4 cup cider vinegar 1/2 cup extra-virgin olive oil 1/2 cup white raisins 1 pound English cucumber, peeled, seeded, and cut into 1/2-inch cubes 1 cup fresh arugula, chiffonade 3 tablespoons sliced almonds, toasted in 350 degree F oven for 10 minutes Instructions: Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.
Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside. In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 48916,"The Whole Carrot Salad 1 bunch rainbow carrots or 3 bunches baby rainbow carrots, tops reserved, peeled 2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon crushed coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon Aleppo cl
1/2 teaspoon Urfa cl
2 teaspoons kosher salt
Freshly ground black pepper
1/2 red onion, chopped
1 cup black (or any color) lentils, rinsed
2 sprigs fresh thyme
1/2 cup pumpkin seeds 1/2 cup sunflower seeds
1/2 teaspoon olive oil
2 tablespoons sesame seeds
1/2 teaspoon dry roasted cumin seeds
1/2 teaspoon dry roasted fennel seeds
Pinch Aleppo cl
Pinch Urfa cl
Kosher salt
2 cups carrot top leaves 2 to 4 cloves garlic
1 bunch fresh Italian parsley
1/2 cup olive oil
Kosher salt
1 cup plain Greek yogurt (0 or 2 percent)
1/2 cup olive oil or other oil, such as canola 3 tablespoons sherry vinegar
2 teaspoons honey
1 teaspoon orange flower water, optional 1/2 teaspoon kosher salt
Freshly ground black pepper
Zest and juice of 1 tangerine or orange
Instructions: For the carrots and lentils: Preheat the oven to 350 degrees F. Slice half the carrots into thin slices with a mandoline. Reserve in cold water and keep refrigerated. Cut the remaining carrots into bite-size pieces or halve them lengthwise and toss with 1 tablespoon of the olive oil along with the cumin, coriander and fennel seeds, 1/4 teaspoon each of the Aleppo Urfa cl, 1 teaspoon salt and a little black pepper. Transfer to a baking sheet and cover. Roast for 20 minutes. Remove the lid and continue to roast until browned, about 5 minutes. Set aside. Cook the red onion with the remaining tablespoon olive oil in a medium saucepan over medium-high heat until softened, about 3 minutes. Add the lentils, thyme sprigs and 2 cups water. Cook for 20 to 30 minutes on a simmer, adding more water as necessary. Season with freshly ground pepper, the remaining teaspoon salt and remaining 1/4 teaspoon each Aleppo and Urfa cl. Set aside. For the seeds: Preheat the oven to 325 degrees F. Toss the pumpkin and sunflower seeds together with the olive oil on a baking sheet and toast them, raking every 5 minutes, for 10 to 15 minutes. Dry roast the sesame seeds either in the oven or on the stovetop until toasted. Add the cumin and fennel seeds and toss to combine. Turn off the heat. Mix all the seeds together with the Aleppo and Urfa and a little salt in a medium bowl. Set aside. For the pesto and yogurt: Blanch the carrot top leaves, garlic and parsley in boiling water until brightened in color, about 1 minute. Drain and rinse under cold water. Combine the blanched carrot tops, garlic and parsley with the olive oil, a pinch of salt and 1/2 cup reserved toasted seeds in a blender. Swirl the pesto with the Greek yogurt and set aside until ready to use. For the vinaigrette: Add the olive oil, sherry vinegar, honey, orange flower water if using, salt, pepper to taste and tangerine juice and zest. Blend until thoroughly combined. Set aside. For serving: Drain the raw carrots well and toss with about a third of the vinaigrette in a bowl and set aside. Toss the roasted carrots with about another third of the vinaigrette. Toss the lentils with the remaining third of the vinaigrette. Set a large spoonful of the lentils in the bottom of a large serving bowl. Set a large spoonful of the pesto-yogurt mixture on one side. Pile the roasted carrots over the rest of the lentils. Top the roasted carrots with the dressed raw carrots. Sprinkle more of the roasted seeds on top and serve. Repeat to make more bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48917,"Eyeball-tini One 15-ounce can lychees in syrup, drained, syrup reserved, 4 lychees set aside for eyeballs 1/3 cup light corn syrup 3 to 6 drops red food coloring 4 blueberries 18 ounces ginger beer, cold 1 cup lychee juice, cold Instructions: For the cocktail: In a blender, puree the lychees with 1/4 cup of the reserved syrup until smooth. Freeze for about 1 hour to chill. For the blood drip glasses: On a plate, mix the corn syrup and food coloring until fully combined. Dip 4 coupe glasses a couple times in the corn syrup mixture, swirling to cover the rims. Turn the glasses right-side up, let the syrup drip down the sides and then set on wax paper to dry, about 5 minutes. For the lychee eyeballs: Insert a blueberry into the hole of the 4 reserved lychees. Finish the cocktail: Add 3 tablespoons of the chilled lychee puree to each of the blood drip glasses. Fill to the top with ginger beer and a splash of lychee juice. Stir gently. Place lychee eyeball into each drink and serve. ","[Riesling, Moscato, Cava, Prosecco]" 48918,"Tomato, Watermelon, and Basil Skewers 1/4 cup balsamic vinegar 1/4 cup sugar 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes 32 small basil leaves (or torn larger leaves) 16 cherry tomatoes, halved 2 tablespoons extra-virgin olive oil Kosher salt Special equipment: 16 (6-inch) skewers Instructions: Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool. Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers. Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 48919,"Cauliflower and Ham Crustless Quiche 1/2 head cauliflower, cut into bite-size florets 2 tablespoons extra-virgin olive oil 1 cup chopped white onion, about 1 medium 2 tablespoons chopped flat-leaf parsley 4 ounces deli boiled ham, cut in 1/4-inch cubes 2 tablespoons unsalted butter, softened 2 tablespoons finely grated Parmesan cheese 2 cups half-and-half 2 large eggs 2 large egg yolks 1 tablespoon all-purpose flour 1/2 teaspoon kosher salt Freshly ground black pepper 4 ounces grated Gruyere or Swiss cheese, about 1 cup Instructions: Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very crisp tender, about 1 minute. Drain in colander and rinse with cold water. Shake off excess liquid. Heat the oil in a large skillet, over medium-high heat. Add the ham and the onions and cook until lightly brown, about 6 minutes. Add cauliflower and parsley and set aside to cool slightly. Brush a 9-inch glass or ceramic pie pan with the soft butter and evenly sprinkle the bottom of the pan with the grated parmesan Place pan on a baking sheet. Whisk the half-and-half, eggs, egg yolks and flour in large glass measuring cup. Season with salt and pepper, to taste. Spread half the cauliflower mixture evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool on a rack before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48920,"Gingery Seafood Soup 1 tablespoon vegetable oil 1 bunch scallions; whites cut into 1/4-inch pieces,greens cut into 2-inch pieces 1 tablespoon minced peeled ginger 1 tablespoon low-sodium soy sauce 1/2 teaspoon sugar Kosher salt and freshly ground pepper 4 ounces shiitake mushrooms, stemmed and sliced 1/4 cup cornstarch 2 plum tomatoes, cored and cut into large chunks 12 ounces firm white fish (such as pollock), cut into 1-inch pieces 6 ounces bay scallops 2 tablespoons balsamic vinegar Instructions: Heat the vegetable oil in a large pot over medium-high heat. Add the scallion whites and cook until slightly tender, 2 to 3 minutes. Stir in the ginger and cook about 1 minute. Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms. Cover and bring the broth to a simmer. Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth. Bring to a gentle boil, stirring; the broth will thicken slightly. Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes. Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup). Ladle into bowls.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48921,"Pierogi 3 heaping cups flour 3 eggs, beaten Salt 1 stick butter 1 large onion, 1/4-inch dice 32-ounce canned or fresh kapusta (sauerkraut), rinsed well to remove brine Salt and pepper Cheese filling (note: a traditional recipe would call for farmer's cheese, but we find it too dry) 1 pound ricotta 2 eggs Salt 1 tablespoon sugar Instructions: Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth. Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit. Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others. Mix well. To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48922,"Shiso Oil 1 cup shiso leaves 1/2 cup spinach leaves 1 teaspoon salt 1 teaspoon sugar 2 cups canola oil Instructions: In a pot of boiling, well salted water, blanch shiso and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week. ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 48923,"My Big, Fat Chocolate Chip Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup white sugar 3/4 cup packed light brown sugar 1 teaspoon pure vanilla extract 2 large eggs 1 (8-ounce) block dark chocolate, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside. Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula. To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48924,"Stuffing Cornbread 1/3 cup vegetable oil, plus more for brushing 2 cups stone-ground yellow cornmeal 1/3 cup all-purpose flour 2 tablespoons sugar 11/2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 2/3 cup whole milk Instructions: Preheat the oven to 425 degrees F. Brush a 9-by-13-inch baking dish with vegetable oil. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the eggs, milk and cup vegetable oil. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Cool completely. To use for stuffing, cut into cubes and let dry out overnight at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 48925,"Candied Walnut Butter Salad Nonstick vegetable spray 6 tablespoons plus 3 more tablespoons sugar 3 tablespoons orange-tangerine juice 2 cups walnut halves 1/2 teaspoon ground cinnamon 2 heads butter lettuce, washed and dried 2 (8-ounce) cans mandarin orange segments 1/2 red onion, very thinly sliced 1 cup purchased Asian-style salad dressing (such as miso dressing or ginger dressing) Instructions: Preheat oven to 375 degrees F. Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes. In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48926,"Pecan Vanilla Ice Cream with Maple Syrup 2 tablespoons confectioners' sugar 2 handfuls pecan nuts 1 quart good quality vanilla ice cream Maple syrup Instructions: Heat the oven to 350 degrees F (80 degrees C /Gas 4). Mix the icing sugar with the pecans on a baking tray and sprinkle with a little water to make a thick-ish paste. Bake in the oven for a few minutes or until toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48927,"Spiced Chicken Thighs with Dried Figs 1 cup basmati rice, well rinsed 1 cinnamon stick 3 bay leaves, preferably fresh Kosher salt 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces 2 teaspoons paprika 1 tablespoon vegetable oil 1 shallot, minced 1 cup dried figs, halved 1/4 cup white wine vinegar 1 cup low-sodium chicken broth 1/4 cup chopped fresh parsley Instructions: Combine the rice, cinnamon stick, 1 bay leaf, 1/2 teaspoon salt and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered. Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate. Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt. Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 48928,"Mirror Glaze Cake Nonstick baking spray, for the cake pans 4 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
3 cups granulated sugar
3 sticks (12 ounces) unsalted butter, at room temperature 6 large eggs, at room temperature
4 1/2 teaspoons pure vanilla extract
2 cups whole milk, at room temperature
Red, orange, yellow, green, blue and purple gel food coloring, as needed 2 recipes Buttercream Frosting, recipe follows 1 recipe Mirror Glaze, recipe follows 4 cups confectioners' sugar 2 sticks (8 ounces) unsalted butter, at room temperature
Pinch kosher salt
2 teaspoons vanilla extract
1 to 2 tablespoons milk
2 1/4 teaspoons unflavored powdered gelatin 1 cup granulated sugar
1/3 cup light corn syrup
1 cup good-quality white chocolate disks or chopped white chocolate
1/2 cup sweetened condensed milk
Assorted colors of gel food coloring, as desired Instructions: Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds. Whisk together the flour, baking powder and salt in a bowl. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined. Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Transfer each color to a separate disposable pastry bag or resealable ziptop bag. Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full. Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely. To decorate: Using a serrated knife, level the top of each cake layer. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. Place one cake layer onto the cake board bottom-side up. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Invert the second cake layer over top of the frosting layer. Using an offset spatula, frost the cake with an even coat of frosting. Refrigerate to set and chill, about 3 hours. Place the chilled cake onto a wire rack fitted inside a baking sheet. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand.
Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired. Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom. Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Add the white chocolate and let stand 1 minute to melt. Add the condensed milk and combine with an immersion blender until emulsified and smooth. Divide the glaze into bowls and color as desired. When the glaze is between 75 and 80 degrees F, it is ready to pour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48929,"Grilled Pizza with Prosciutto, Ricotta and Arugula 1 lemon 8 ounces ricotta, at room temperature Kosher salt and freshly ground black pepper 1 pound frozen pizza dough, thawed All-purpose flour, for sprinkling 5 tablespoons extra-virgin olive oil, plus more for oiling the grill grates 6 ounces prosciutto 2 cups baby arugula (about 2 ounces) Instructions: Prepare a grill for medium-high heat. Line a baking sheet with parchment paper. Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside. Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt. Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet. Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 48930,"Cellophane Noodle Salad 4 ounces (100 grams) cellophane noodles A good glug olive oil 8 ounces (200 grams) minced pork A large pinch five-spice 3 cloves garlic, crushed 2 teaspoon sugar A handful prawns or shrimp, any size you like, peeled and deveined Handful plain and skinned peanuts, roughly crushed 1 bunch spring onions, finely sliced 1 bunch coriander, chopped 1 bunch mint, chopped 2 thumbs fresh ginger, grated 2 red chiles, finely sliced with seeds 2 limes, juiced 1 tablespoon soy sauce Olive oil Instructions: Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 48931,"Sunny\u2019s Easy Apple Pie Lassi 1/2 cup raw cashews 2 cups sweetened vanilla almond milk 2 apples, preferably 1 Granny Smith and 1 Honeycrisp, cored and cut into chunks
1/4 cup honey
1/4 cup lemon juice
1/2 teaspoon apple pie spice, plus additional for garnish
Instructions: Put the cashews and 1 cup of the milk in a bowl and let soak for 8 hours and up to overnight in the refrigerator. In a blender, add the apples, honey, lemon juice, apple pie spice, soaked cashews with their soaking milk and remaining 1 cup milk. Blend until very smooth. Refrigerate or pour over ice. Dust the top with a sprinkle of apple pie spice and serve. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 48932,"Swiss Chocolate Sandwich Cookies 12 tablespoons (1 1/2 sticks) unsalted butter, softened 4 ounces semisweet chocolate, melted and cooled 1 3/4 cups all-purpose flour 1/3 cup heavy whipping cream 1 tablespoon unsalted butter 1 tablespoon light corn syrup 2 ounces bittersweet chocolate, cut into 1/4-inch pieces Confectioners' sugar Instructions: You will need 2 cookie sheets or jelly-roll pans lined with parchment or foil. To make the dough, beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour. Continue to mix until the dough is smooth. Scrape the dough out onto a piece of plastic wrap and press it into a rectangle about 1/2-inch thick. Wrap and chill the dough until it is firm -- about an hour. While the dough is chilling, make the filling. Combine the cream, butter and corn syrup in a saucepan and bring to a boil over low heat. Remove from heat and add both chocolates. Shake the pan gently to submerge chocolate in the hot liquid. Let stand 5 minutes, then whisk smooth and scrape filling into a bowl. Let stand at room temperature or in the refrigerator until of spreading consistency. To bake the cookie bases, set racks in the upper and lower thirds of the oven and preheat to 350 degrees. If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide dough in half and, on a floured surface, roll one half about 1/16-inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save all the scraps. Reroll the scraps and cut more cookies. Bake the cookies 12 to 15 minutes, until they are firm and slightly colored. Cool the cookies in the pans on racks. When cookies and filling have cooled, arrange half the cookies, flat side up. Place a dab of filling on them and cover with the remaining cookies, flat sides together. Dust cookies very lightly with confectioners' sugar before serving ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48933,"Churro Cupcakes 1 1/4 cups all-purpose flour 1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
6 tablespoons unsalted butter, at room temperature 1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1 1/2 tablespoons whole milk
1/4 cup granulated sugar 1/2 teaspoon ground cinnamon
Neutral oil, for deep-frying 2 flour tortillas
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper cupcake liners. In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Set aside. In the bowl of an electric mixer, cream the butter, granulated sugar, light brown sugar, sour cream, vanilla and eggs until fluffy, about 3 minutes. Turn the speed to low and add the dry ingredients. Blend until well combined, about 25 seconds. Pour 2 1/2 to 3 tablespoons of batter into each cupcake liner. Bake the cupcakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool. For the buttercream: Using an electric mixer with the paddle attachment, cream the butter, vanilla and cinnamon until smooth, scraping down the sides as needed, about 2 minutes. With the machine running on low, add the powdered sugar 1 cup at a time, alternating with the milk, and mix until combined. Fit a pastry bag with a star tip and fill with the buttercream. For the tortilla crisps: Mix together the granulated sugar and cinnamon on a large plate. Set aside. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in 2 to 3 minutes.) Meanwhile, using a cookie cutter, cut the tortillas into different shapes and/or letters. Fry the tortilla pieces until golden brown, 2 to 3 minutes. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to the cinnamon-sugar mixture and turn to coat. To assemble the cupcakes: Pipe a swirl of buttercream on each cupcake and top with a tortilla crisp. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 48934,"French Potato Salad 2 pounds red potatoes, peeled 1/4 cup white wine 1/2 cup olive oil 3 tablespoons white wine vinegar 1 tablespoon fresh tarragon, minced Salt and pepper Instructions: Bring a large pot of water to boil, add potatoes, cook until tender, drain. While still warm, cut the potatoes in 1/4-inch slices and add wine. To make the vinaigrette, whisk together oil and vinegar, add tarragon. Season with salt and pepper. Dress potatoes with vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Gris]" 48935,"Shepherd's Pie 1 1/2 pounds russet potatoes, peeled and quartered Kosher salt and freshly ground black pepper 3/4 cup milk 7 tablespoons unsalted butter 1/4 cup extra-virgin olive oil 1 onion, chopped 3 carrots, sliced into thin rounds 1 rib celery, thinly sliced 8 ounces white button mushrooms, quartered 2 cloves garlic, finely chopped 3/4 teaspoon dried oregano 3 tablespoons tomato paste 1 pound ground beef 1/2 cup low-sodium beef broth 1 teaspoon Worcestershire sauce 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender but not falling apart, about 15 minutes. While the potatoes cook, combine the milk and 6 tablespoons of the butter together in a small saucepan and heat over medium, stirring, until the butter melts and the milk is steaming. Drain the potatoes and return to the saucepan over medium heat. Add the warm milk mixture and mash the potatoes until just slightly chunky. Season with salt and pepper and set aside. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until the mixture turns brick red, about 2 minutes. Add the beef and 1/2 teaspoon salt. Continue to cook, breaking up the meat with a spoon into small pieces, until no longer pink, about 4 minutes. Add the beef broth and Worcestershire sauce and cook until saucy, about 1 minute more. Remove from the heat. Transfer the beef mixture to a 2-quart oval casserole dish and top with the mashed potatoes. Swirl decoratively with a spoon, stopping about 1/4-inch from the edge of the dish. Melt the remaining tablespoon of butter and drizzle over the potatoes. Bake until the potatoes are brown and the filling is bubbly, about 40 minutes. Sprinkle with parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 48936,"Chianti-Poached Pears 4 underripe pears, peeled 1 medium orange, sliced 2 tablespoons mulling spices, Morton & Bassett? 1 bottle (750-milliliter) Chianti, Stella di Notte? 1 Cup packed brown sugar, Domino?/C&H? Orange juice or water (optional) Instructions:

1. Cut each pear in half and use a melon baller to remove core. Place pear halves in a 4- to 5-quart slow cooker. Add orange slices and mulling spices. In a bowl, stir together Chianti and brown sugar; pour over pears. Add orange juice or water (optional)
2. Cover slow cooker and cook on low heat setting for 6-8 hours or until pears can be easily pierced with a fork. Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee ","[Chianti, Barbera, Dolcetto, Garnacha]" 48937,"The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken \One Big Bird
   3 pounds coarsely ground pork 1 1/2 teaspoons chopped garlic 1 teaspoon salt 1/4 teaspoon black pepper Pinch cayenne pepper, optional Pinch chili pepper flakes Pinch ground mace Pinch ground allspice 1/4 teaspoon dried thyme 1/2 teaspoon paprika Pinch ground bay leaf Pinch ground sage 2 1/2 teaspoons liquid smoke 3 teaspoons bacon fat 4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach 1/2 pound butter 2 cups sauteed onion 1 teaspoon salt 1/2 teaspoon white pepper 1 teaspoon ground fennel seed 1 (6-pound) fresh whole duck 1 (4-pound) fresh whole chicken 1 cup olive oil, divided About 5 tablespoons blackening spice, divided 1 (25-pound) fresh whole turkey 2 tablespoons freshly chopped garlic 5 pounds favorite cornbread dressing Spinach stuffing 3 whole roasted red bell peppers, cut into strips 2 tablespoons kosher salt 2 quarts of your favorite turkey gravy Large roasting pan and rack Parchment paper Aluminum foil 20 feet butcher's twine Large sewing needle Instructions: ; ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 48938,"Christmas Citrus Squares 1 1/2 cups all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon fine salt 3/4 cup (1 1/2 sticks), unsalted butter, softened 1/3 cup sugar 6 tablespoons red currant jelly 2 large eggs 2 large egg yolks 1/2 cup sugar 1/2 cup sweetened condensed milk 1/3 cup all-purpose flour Pinch fine salt 1 cup freshly squeezed clementine juice, about 6 clementines 1 lemon, juiced (4 to 5 tablespoons) 2 clementines, zest finely grated (about 2 teaspoons) 1 lemon, zest finely grated (about 2 teaspoons) 2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional Instructions: Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil. Whisk the flour, cornstarch, and salt together in a bowl. In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not over work the dough. Transfer dough to prepared pan, spreading it out evenly across the pan and pressing to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Refrigerate for 1 hour. Preheat oven to 325 degrees F. Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer. Bake the crust until just golden, about 30 minutes. Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute. Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour. Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well. Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting. Remove pan from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking dish and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 (1 1/2-inch) squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48939,"Creamy Corn Cups (\Esquites) 4 ears sweet corn, husked and silks removed 4 tablespoons mayonnaise or Mexican sour cream 4 tablespoons unsalted butter, softened 6 tablespoons crumbled queso fresco or mild feta cheese Ground chili powder, for sprinkling Salt, for sprinkling Lime wedges, for serving, optional Instructions: Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 48940,"Sage-Mustard Breakfast Sausage 4 tablespoons olive oil, divided 1 small onion, finely chopped 1 clove garlic, finely chopped 2 teaspoons whole fennel seeds 2 tablespoons whole-grain mustard 2 tablespoons finely chopped fresh sage leaves 1 pound ground pork Salt and freshly ground black pepper Instructions: Heat 2 tablespoons of oil in a medium saute pan or griddle over medium heat. Add the onions and cook until soft. Add the garlic and fennel and cook for 1 minute. Remove from the heat, stir in the mustard and sage, and let cool for 5 minutes. Place the pork in a bowl, add the onion mixture, and gently toss to combine. Season with salt and pepper. Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Form the sausage mixture into 8 equal size patties. Cook on both sides until golden brown. Reduce the heat, cover, and continue cooking until just cooked through. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48941,"Spiced Meatballs (with Marmalade Glaze) 1 pound ground pork or beef 1/2 cup dry breadcrumbs 1/4 cup minced red onion 1 large egg 1 teaspoon kosher salt 1 teaspoon mustard 1 teaspoon lemon zest 1 teaspoon Worchestershire sauce 1/2 teaspoon freshly ground black pepper 1 cup orange marmalade and 1/2 teaspoon red pepper flakes, for serving Instructions: Preheat oven to 400 degrees F. Combine all ingredients, except the marmalade and red pepper flakes, in a large bowl and mix until just combined. Moisten hands, gently form mixture into 1-inch meatballs (you should have about 25) and place on a baking sheet. (Meatballs can be made up through this step to 24 hours ahead and stored covered in the refrigerator; let come to room temperature 10 minutes before roasting.) Bake until meatballs are warmed through and almost cooked, about 15 minutes. Meanwhile, stir together marmalade and red pepper flakes, and season with salt, as desired. Remove meatballs from oven, toss with marmalade, return to oven and bake until the meatballs are completely cooked and the sauce is warmed through, about 5 more minutes. Skewer meatballs with toothpicks and serve. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 48942,"Sauteed Chicken with Quick Mole Sauce and Cilantro Rice 1 1/2 cups loosely packed chopped fresh cilantro 3 tablespoons vegetable oil 1 1/4 cups medium-grain white rice Kosher salt and freshly ground black pepper 4 small boneless, skinless chicken breasts (6 to 8 ounces each) 1 teaspoon Chinese five-spice powder 1 1/2 tablespoons cl powder (preferably ancho) 1 garlic clove, minced 1 1/2 tablespoons peanut or almond butter 2 teaspoons soy sauce 2 teaspoons sugar 1 teaspoon cocoa powder Instructions: Puree 1 cup of the cilantro with 13/4 cups water in a blender. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, until opaque, about 1 minute. Add the cilantro water and 1/2 teaspoon salt and bring to a boil. Cover, reduce the heat to low, and cook, undisturbed, until the rice is tender and absorbs all the liquid, about 18 minutes. Let stand, covered, until ready to serve. Fluff with a fork and stir in the remaining 1/2 cup cilantro before serving. Sprinkle the chicken with 1/2 teaspoon of the five-spice, 3/4 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of oil a large skillet over medium-high heat. Add the chicken and cook, flipping once, until golden brown on both sides and partially cooked through, 6 minutes per side. Transfer the chicken to a plate. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the cl powder, garlic and remaining 1/2 teaspoon five-spice and cook, stirring, for 30 seconds. Add 1/2 cup water and stir to combine. Add the nut butter, soy sauce, sugar, and cocoa powder and whisk until combined. Add 1 more cup water and bring to a simmer. Add the chicken to the sauce and simmer, flipping occasionally, until it is cooked through and the sauce has thickened, about 12 minutes. Serve the chicken and mole sauce with the cilantro rice on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 48943,"Palm Springs Parsley Punch 1 1/2 cups granulated sugar 2 cups water 1 small bunch fresh parsley sprigs 1/4 cup vodka 1/4 cup gin Juice of 1 lemon Ice cubes, for serving Instructions: Bring the sugar and water to a boil in a small saucepan over high heat and simmer until reduced by 1/4. Add the parsley and let steep for at least 30 minutes, then strain and refrigerate the syrup until ready to use.
   To make the cocktail, pour 1/2 cup parsley syrup with the vodka, gin, lemon juice in a shaker with ice. Shake vigorously. Strain the cocktail into pint glasses filled to the brim with ice cubes. ","[Chardonnay, Sauvignon Blanc, Ros, Prosecco]" 48944,"Roast Chicken Times Two 2 (2 to 2 1/2 pound) organic free-range chickens Kosher salt and freshly ground black pepper 1 red onion, quartered 1 lemon, halved 1 head garlic, halved 2 bunches fresh thyme 4 bay leaves 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds mixed mushrooms such as button, cremini, shiitake, or oyster Instructions: Heat the oven to 400 degrees F. Pat the chickens dry with paper towels. Season the cavities with salt and pepper. In a large bowl combine the onion, lemon, garlic, 1 bunch thyme, bay leaves, and 3 tablespoons olive oil; season it with salt and pepper and mix it well. Stuff each bird with half the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up each chicken: Tuck the wing tips between the wings and the body. Put the mid point of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chickens breast side up in a roasting pan, drizzle over some olive oil, and season them with salt and pepper. Toss the mushrooms around the chicken, scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper. Roast the chickens for 1 to 1 1/2 hours; baste them with the pan juices every 20 minutes. The chicken is done when a thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.) Remove the chickens from the pan, cover them with foil, and let them stand for 10 minutes to rest. Serve 1 chicken with the roasted mushrooms and pan juices. Refrigerate the other chicken for another meal. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48945,"Grilled Chicken Curry with Peanut Dipping Sauce Cooking spray 6 boneless skinless chicken breast halves, about 5 ounces each Salt and freshly ground black pepper 1 to 2 tablespoons fresh lime juice 2 teaspoons curry powder 2 teaspoons turmeric powder 2 teaspoons ground cumin Olive oil, as needed to loosen 1 (14-ounce) can coconut milk 3 tablespoons peanut butter 1 lime, juiced 2 tablespoons brown sugar Instructions: For the chicken: Heat a stove-top grill pan or griddle with cooking spray to medium-high heat. Season both sides of chicken with salt and black pepper and set aside. In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture. Mix well with a spoon and brush mixture all over both sides of chicken. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through. Remove from heat and place on plate. For the dipping sauce: While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat. Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48946,"Devine Dicey 1 shot (1 1/2 ounces) whiskey 1/2 cup peach nectar, chilled 1 sprig fresh mint, for garnish Instructions: In a glass filled with ice, combine the whiskey and peach nectar. Stir to combine and garnish with a mint sprig. ","[Bourbon, Rye Whiskey, Scotch]" 48947,"Apple Cider 125 bushel boxes tart, flavorful apples Instructions: Run the apples through the cider press. Bottle cider and enjoy. ","[Chardonnay, Riesling, Gewrztraminer]" 48948,"Easy Peanut Butter Cookies 1 cup chunky peanut butter 2/3 cup granulated sugar, plus more for rolling 1/3 cup packed light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon pure vanilla extract 1 large egg Instructions: Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Beat the peanut butter, granulated and brown sugars and salt in a large bowl, with an electric mixer, on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Put some granulated sugar in a small bowl. Roll tablespoons of the dough into balls and coat each in sugar. Evenly space them on the prepared baking sheets. Press each ball down with a fork, making a crisscross pattern, to flatten. Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
   ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 48949,"Almond Cookie Ice Cream Sandwiches 1 1/2 sticks lightly salted butter 1/2 cup confectioners' sugar 1 teaspoon almond extract 1 cup all-purpose flour 1/2 cup plus 1 teaspoon cornstarch Pinch kosher salt 1/4 teaspoon ground allspice 1/2 cup finely ground pecans 1/2 cup slivered almonds 1 pint cherry vanilla ice cream, softened slightly 1 (4 to 5-ounce) piece semisweet chocolate, grated Instructions: For the cookies: Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until smooth and increased in volume, 5 to 8 minutes (alternatively, use a hand mixer). Add the almond extract. Use a large strainer or sifter to sift together the flour, cornstarch, salt, and allspice. Remove the bowl from the mixer and use a spatula to mix in the dry ingredients. Stir until blended. Stir in the nuts. Roll the dough into small balls and gently flatten them onto a baking sheet. They do not spread a lot, but leave some room in between them just in case. Bake in the oven until light brown, 8 to 10 minutes. Set aside to cool slightly before serving. For the ice cream sandwiches: Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Place in the oven and cook until golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool. (Alternatively, you can also brown the almonds in a large pan over medium-high heat). Put the ice cream in a bowl and mash it with 2 wooden spoons so it softens up. Fold in the almonds and grated chocolate. Spread between 2 cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48950,"Roast Pork Loin 1 tablespoon vegetable oil 1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below) Kosher salt and freshly ground pepper 2 tablespoons whole-grain mustard 2 tablespoons cider vinegar 4 cups low-sodium chicken broth 2 cups all-purpose flour 2 tablespoons whole-grain mustard 1 large turnip, peeled and cut into 3/4-inch pieces 2 medium russet potatoes, peeled and cut into 1/2-inch pieces 4 large carrots, sliced 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold Kosher salt and freshly ground pepper 1 tablespoon baking powder 1 cup heavy cream 1 bunch fresh parsley, chopped Instructions: Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below) Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
Prep Time: 30 minutes
Cook Time: 1 hour ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48951,"Frisee Salad with Roasted Garlic Dressing 8 cloves garlic, roasted and peeled 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon fresh lime juice Salt and freshly ground black pepper 1/2 cup olive oil 1/2 pound frisee, washed, dried and torn into bite-sized pieces 1/4 cup Roasted Garlic Vinaigrette Salt and freshly ground black pepper 3 plum tomatoes, quartered Parmigiano-Reggiano, thinly shaved 1/2 red onion, thinly sliced Chopped cilantro Instructions: For the vinaigrette: Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. For the salad: Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat. Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48952,"Granola 2 cups brown sugar 1/2 cup molasses
1 tablespoon cinnamon
1 tablespoon vanilla
1 tablespoon salt
12 cups old-fashioned rolled oats, such as Quaker 3 cups shredded sweetened coconut
1 1/2 cups sunflower seeds
1 cup walnuts
1 cup raw almonds 1 cup roasted peanuts 1 cup sesame seeds
Nonstick cooking spray Instructions: For the wet mix: Combine the brown sugar, molasses, cinnamon, vanilla, salt and 1 1/2 cups water in a medium saucepan. Bring to a boil and cook for 3 minutes. Set aside to cool. For the dry mix: Preheat the oven to 275 degrees F. Mix together the rolled oats, coconut, sunflower seeds, walnuts, almonds, peanuts and sesame seeds in a large bowl. Pour in the cooled wet mixture and mix together by hand. Spray three 18-by-16-inch rimmed cookie sheets well with nonstick cooking spray. Spread the granola mixture on the sheets and bake for 30 minutes. Then pull out the sheets, flip the granola over and bake for another 30 minutes. Let cool completely until the granola is dried out. Store in airtight containers at room temperature for up to two weeks. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 48953,"Lobster Tacos Organic sunflower oil or vegetable oil, for frying Twelve 3-inch flour tortillas, preferably from 808 Tortilla Co 1/2 ounce seafood seasoning, such as Old Bay, plus more for sprinkling 2 1/2 pounds mangos, preferably from Yee's Orchard, medium dice 1 1/2 pounds jicama, medium dice
8 ounces red onion, medium dice
8 ounces beefsteak tomato, preferably from Hua Momona Farms, medium dice
2 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
1 tablespoon fresh lime juice preferably from Mick's house 1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Salt and pepper
10 avocados, preferably from Mick's house 3 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
1 ounce fresh lime juice, preferably from Mick's house Salt 2 pounds lobster meat 1/4 cup mayonnaise
Squeeze of lemon juice, preferably from Mick's house Salt and pepper
Fresno chiles, thinly sliced, for topping Micro herb blend, preferably from Hua Momona Farms, for topping Instructions: For the crunchy tortillas: Bring oil to 375 degrees F. Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool. For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning. For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed. For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments. Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning. For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa. Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48954,"Chicken Quinoa Bowl 1/4 cup red quinoa Zest and juice of 1 lime plus lime wedges, for serving 1/4 cup chopped fresh cilantro Kosher salt
Two 6-ounce chicken breasts
2 tablespoons olive oil
1 tablespoon taco seasoning
Roasted Corn Salsa, recipe follows 1/2 avocado, sliced
1/4 cup crumbled queso fresco
1/4 cup sour cream
Hot sauce, to taste
1/2 cup frozen roasted corn kernels, thawed 1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
One 2-ounce jar pimientos, drained
1 lime, juiced
1 tablespoon chopped fresh cilantro Pinch kosher salt Instructions: Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes. Meanwhile, preheat a grill for cooking at medium heat. Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest. Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce. Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 48955,"Mom's Salad 2 heads romaine lettuce, thinly sliced 2 tomatoes, large diced 1 cucumber, large diced
1 red onion, thinly sliced 1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped 1 clove garlic, minced
Kosher salt and freshly cracked black pepper
Instructions: Combine the romaine, tomatoes, cucumber and onions in a large bowl. Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette. Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48956,"Venison cl con Carne 2 fire roasted poblano pepper 2 fire roasted tomatoes, pureed 2 to 3 ounces minced roasted garlic 4 ounces oil or clarified butter 3 slices diced bacon 1 pound ground pork 5 pounds venison 2 tablespoons kosher salt 1 tablespoon white pepper 1 tablespoon black pepper 7 tablespoons cl powder 6 tablespoons chorizo seasoning 3 tablespoons oregano 1/4 tablespoon cumin 1 ramekin chopped onions 2 ramekin diced green bell pepper 2 ramekin diced red bell pepper 1 ramekin diced Anaheim cl 1 ramekin diced celery 12 ounces Lone Star Beer 32 ounces crushed tomatoes 4 1/2 pints (72 ounces) chicken stock 1 cup cooked kidney beans 1 cup cooked black beans 1 cup cooked pinto beans 1 ramekin chopped cilantro Masa harina Feta cheese, for garnish Blue tortilla strips, cut thin, fried Instructions: First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside. Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, cl powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 48957,"Red Velvet Bourbon Cheesecake Bars Cooking spray 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1 tablespoon unsweetened cocoa powder 1/2 cup milk 1 tablespoon white distilled vinegar 2/3 cup vegetable oil 1 large egg 1/2 teaspoon pure vanilla extract 1 tablespoon red food coloring Cheesecake: One 1/4-ounce packet unflavored powdered gelatin 1/2 cup granulated sugar 2 tablespoons light corn syrup 1/2 cup heavy cream 3 tablespoons bourbon or 1 tablespoon pure vanilla extract Two 8-ounce packages cream cheese, at room temperature 3/4 cup sour cream 1 1/2 cups confectioners' sugar Whipped Cream: 1 cup heavy cream 3 tablespoons confectioners' sugar Instructions: For the red velvet cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line an 8-inch square baking pan with foil, leaving an overhang on all sides. Coat the foil with cooking spray. Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the cocoa powder and 2 tablespoons very hot water in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes. Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk mixture in two, starting and ending with the flour, until just combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Once the cake is cool enough to touch, press it down slightly to make the layer even. Place the pan on a cooling rack and let cool completely. For the cheesecake: While the red velvet cake bakes, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Heat the granulated sugar and corn syrup over medium heat in a small skillet. Cook, swirling the pan but not stirring, until the mixture turns amber, 5 to 7 minutes. Remove the skillet from the heat, and carefully whisk in the cream and bourbon. (If the caramel seizes and hardens, continue to stir over medium heat until it melts and is smooth again.) Bring the mixture to a fast simmer, and cook until the caramel thickens enough to coat the back of a spoon, 3 to 4 minutes. Let cool to room temperature, stirring occasionally to help the caramel cool faster. Beat the cream cheese with an electric mixer on medium-high speed in a large bowl until completely smooth, about 1 minute. Scrape down the side of the bowl. Add the cooled caramel, sour cream and confectioners' sugar, and beat on medium-high speed until incorporated and smooth, about 1 minute. Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add it to the cream cheese mixture, and beat on medium-high speed to combine, about 30 seconds. Spread the cheesecake mixture over the red velvet cake in an even layer. Cover loosely with plastic wrap, and refrigerate until set, at least 2 hours. Make the whipped cream: Beat the cream and confectioners' sugar together with an electric mixer at medium-high speed in a large bowl until medium peaks form. Spread the cream over the cheesecake. Use the foil overhang to lift the bars out of the pan. Peel down the foil, and thinly trim the edges of the bars. Cut into 12 even rectangles, wiping the knife clean between cuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48958,"Scallop Mousse 1 pound wet sea scallops, muscle removed, rinsed and patted dry 2 egg whites 1 teaspoon kosher salt 1/4 teaspoon white pepper 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon lemon zest 1/2 teaspoon chopped fresh parsley leaves 1/4 cup heavy cream, very cold 35 to 40 mini phyllo shells Instructions: Preheat the oven to 350 degrees F. Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds. Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48959,"Natural Snow Cone Syrup 2 cups sugar 1 cup lemon juice
Shaved ice, for serving Instructions: In a medium saucepan, stir together the sugar and 1 cup water. Bring to a boil and cook, stirring, until the sugar is fully dissolved. Remove the pan from the heat and mix in the lemon juice. Allow the mixture to cool completely. Prepare cones or bowls of shaved ice and pour about 1/4 cup of the syrup on top of each. ","[Riesling, Moscato, Vinho Verde]" 48960,"Anita's Cheater Beans 4 strips bacon, cut into 1/4-inch slices
1/4 medium onion, finely diced
Two 27-ounce cans pinto beans
2 serrano peppers, scored
1 medium tomato, finely diced
2 cloves garlic, minced
Salt and pepper
Salt and pepper 1/4 bunch fresh cilantro (don't use the stems and don't chop, just snip or pinch off the leaves)
Instructions: In a large saucepan, fry the bacon over medium heat for 3 to 4 minutes. Then add the onions and cook until the bacon is cooked but not crisp and the onions are translucent, another couple of minutes. Do not drain the bacon grease because it gives the beans a good taste. Add the beans, peppers, tomatoes, garlic and 1 1/2 cups water, and cook for 10 to 15 minutes. Add some salt and pepper and the cilantro and remove from the heat. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]" 48961,"Grilled Sweet Potato Fries with Honey-Mustard-Mint Dipping Sauce 1/4 cup Dijon mustard 1/4 cup whole-grain mustard 1/4 cup honey 2 tablespoons chopped fresh mint Kosher salt and freshly ground black pepper 3 large sweet potatoes Canola oil, for brushing Instructions: Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries. Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size. When cool enough to handle, cut each sweet potato into 6 wedges. Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48962,"Pot au Chocolat with Fleur de Sel 1 1/2 cups whipping cream 1/2 cup milk 3 ounces bittersweet dark chocolate shavings 1 ounce unsweetened chocolate shavings 6 egg yolks 3 tablespoons brown sugar Pinch cayenne pepper Fleur de sel (sea salt) Instructions: Preheat the oven to 300 degrees F. Bring the whipping cream and milk to a boil in a saucepan over low heat. The second it starts to boil, take it off the heat. Add the chocolate shavings and whisk until smooth. In another bowl, mix together the yolks, brown sugar, and cayenne. Slowly spoon the chocolate mixture into the yolks. Cook's Note: It is important to take your time with this step because the chocolate is hot, and if you dump it into the eggs in one shot you'll end up with chocolate scrambled eggs. Pour the mixture into little pots or espresso cups and cover with foil. Pierce some small holes in the foil so steam can escape and place the jars into a roasting pan. Fill the roasting pan with water halfway up the sides of the jars so that they bake evenly. Bake for 35 minutes. Cool the pots on the counter for 35 minutes and then put them in the refrigerator for 3 hours to chill. Sprinkle with fleur de sel and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 48963,"Cheesy Meatball Subs 2 cups good-quality marinara sauce One 8-ounce block mozzarella 12 raw premade pork and beef meatballs (found at the meat counter in grocery stores) 8 tablespoons salted butter, softened 3 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 1 cup whole milk 1/2 cup grated Parmesan 4 sub rolls 1/2 cup jarred banana peppers 2 tablespoons minced fresh parsley Instructions: Preheat the oven to 425 degrees F. Pour the marinara sauce all over the bottom of a 9-by-13-inch baking dish. Cut off one third of the mozzarella and cut the third into 12 small cubes. Grate the remaining mozzarella and set aside. Stuff each meatball with a mozzarella cube, pinching and rolling each to seal the cheese in the center. Place the stuffed meatballs in the baking dish and bake until well browned and cooked through, 22 to 24 minutes. Meanwhile, make the cheese sauce by melting 4 tablespoons butter in a small saucepan over medium heat. Whisk in the flour to make a roux, season with a pinch of salt and pepper and cook, whisking, for 1 minute. While constantly whisking, slowly add the milk. Add the shredded mozzarella and Parmesan, then stir until completely melted. Cover and keep warm until ready to serve. Spread the insides of the rolls with the remaining 4 tablespoons butter. Toast them butter-side down on a large skillet or griddle until golden, 1 to 2 minutes. Set aside. Add 3 meatballs to each of the toasted rolls. Top with a good amount of the cheese sauce, some banana peppers and a sprinkle of parsley to finish. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 48964,"Strawberry Frozen Yogurt 4 cups strawberries, hulled and chopped 3/4 cup sugar 1 teaspoon lemon zest 1 teaspoon lemon juice 1 tablespoon rum 1 vanilla bean, halved lengthwise and seeds scraped 1 cup plain whole-milk Greek yogurt Instructions: A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer. Add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and toss. Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour. Add the strawberries with their juices to a food processor. Pulse the berries, and then add the vanilla beans seeds and yogurt. Continue to blend until smooth. Place in the refrigerator to chill for 1 hour. Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Place in the freezer for several hours until hard enough to scoop. ","[Sauvignon Blanc, Riesling, Moscato, Vinho Verde]" 48965,"Chopped Steak, Mushroom Sauce 2 pounds ground beef, 80/20 blend 1/4 cup minced onion 2 tablespoons minced garlic 1 tablespoon salt 1 tablespoon finely ground pepper 2 tablespoons grapeseed oil 1/4 cup brandy 2 cups beef stock or demi-glace 2 cups mushrooms (crimini, button), quartered 1 tablespoon fresh thyme leaves, minced 1/2 tablespoon fresh rosemary leaves, minced Generous pinch ground nutmeg 3 tablespoons butter, at room temperature Instructions: Preheat the oven to 400 degrees F.
In a bowl, blend the ground beef, onions, garlic, salt and pepper and mix well.
Next, by hand, portion the meat into 8 to 9 round patties, ensuring they are not more than 1/4-inch tall. Next, heat a large saucepan with the oil over medium-high heat. Add the seasoned patties, allowing to cook on each side until browned, 3 to 4 minutes. After browning both sides, finish in the oven for 4 to 5 minutes for medium-well. Remove from the oven.
After baking, remove the patties from the pan and hold on the counter; this will allow the meat to rest. Then, return the pan to medium-high heat for 2 minutes. After the pan is hot again, carefully add the brandy and allow the liquor to cook off. Then add the stock, mushrooms, herbs and nutmeg and cook for 3 to 4 minutes, allowing the sauce to reduce to 1 cup volume. After reducing the sauce, remove the pan from the heat and whisk in the butter to finish the sauce. Serve with the chopped steak. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 48966,"Emeril's Cajun Chicks 2 tablespoons Worcestershire sauce 1 tablespoon Zatarains Concentrated Shrimp and Crab Boil 1 tablespoon Zatarains Concentrated Shrimp and Crab Boil
1/4 cup apple cider 3/4 cup honey 1 12-ounce bottle Abita Amber Beer 1 tablespoon salt 1 tablespoon ground allspice 1/2 cup Creole seasoning 1/4 teaspoon cayenne Pinch ground cloves For the seasoning mix: 1 cup salt 1 tablespoon cayenne 1 tablespoon freshly ground black pepper 4 whole roasting chickens (4 to 5 pounds each) Instructions: To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10 ","[Chardonnay, Sauvignon Blanc, Merlot, Pinot Grigio]" 48967,"Philly Cheesesteaks 1 pound top round London broil 3 tablespoons canola oil 2 medium onions, sliced 2 green peppers, cut into strips Kosher salt and freshly ground black pepper 1 tablespoon all-purpose flour 1 cup whole milk, warm 1 cup shredded provolone 1/4 teaspoon cayenne pepper Four 5-inch sub rolls, split Instructions: Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes. It should be firm but not completely frozen.
Heat a large cast-iron skillet or a griddle over medium-high heat. Add 1 tablespoon of oil. Add the onions and peppers and season with salt and pepper. Cook until they are soft and lightly browned, 8 to 10 minutes. Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.
In a medium pot over medium heat, add 1 tablespoon oil. Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes. Turn off the heat and whisk in the cheese and cayenne. Stir occasionally as the cheese melts. Cover and keep warm.
With a sharp knife, slice the meat into very thin strips. In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side. Divide the onion and pepper mixture among the 4 rolls. Top with the meat and the cheese sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 48968,"Blueberry Fools 2 cups blueberries 1/4 cup plus 1 tablespoon sugar Pinch of salt 1/2 teaspoon grated lemon zest 1 1/2 teaspoons fresh lemon juice 1 1/3 cups heavy cream 1/2 teaspoon vanilla extract Shortbread or wafer cookies, for serving Instructions: Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature. Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 48969,"Devil Crab Rolls 2 pounds stale bread, cut into cubes 2 quarts water 2 ounces salt 1/2-ounce garlic salt 1 tablespoon black pepper 1/2 teaspoon red cl flakes 1 teaspoon crab boil seasoning 1 stalk celery, chopped finely 2 medium yellow onions, chopped finely 1 1/2 pounds bread crumbs, plus more for breading 1 pound crab meat, cleaned and picked free of crab shells 1 pint Crab Sauce, recipe follows Oil, for frying 8 ounces crushed tomatoes 4 ounces tomato puree 1 teaspoon garlic powder 1 teaspoon salt 1 bay leaf 2 ounces hot sauce 4 ounces crabmeat, cleaned and picked over for shells 1 small onion, chopped finely Instructions: In a large bowl, place the cubed stale bread. Pour the water over and let soak for 10 minutes. Sprinkle the salt, garlic salt, black pepper, red cl flakes, crab boil seasoning, chopped celery, and chopped onions. Using your hands, combine all the ingredients together into a homogenized mixture. Set aside so the flavors blend. In another large bowl, combine the bread crumbs, crab meat, and crab sauce. Mix into a homogenous blend. Take a small handful of the bread mixture and using your thumb or finger, press out a hole. Take a small scoop, about 1 1/2 ounces, of the crab mixture and place it into the hole. Bring the bread mixture around the crab mixture, forming a patty. Set aside on a sheet pan lined with parchment paper, or a large platter. Continue making patties until all of the mixtures are used. In a large skillet, pour 1 1/2 inches of oil into the pan. Heat the oil to 375 degrees F., or until a small piece of the bread mixture sizzles and bubbles when placed in the oil. Place patties in the pan, being careful not to crowd them. Fry until golden on 1 side, about 3 to 4 minutes, and then flip over and fry until golden on the other side. Note: This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home. In a large sauce pot, combine all the ingredients. Cook over medium heat, at a simmer, for 30 minutes. Chill the sauce before using. Yield: 1 quart ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48970,"Pasta e Ceci 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium carrots, cut into 1/2-inch chunks 2 stalks celery, cut into 1/2-inch chunks 2 medium leeks, white and light green parts, halved lengthwise and sliced 3 tablespoons tomato paste 1 tablespoon fresh rosemary leaves, chopped 3 cloves garlic, chopped Pinch crushed red pepper flakes Two 15.5-ounce cans chickpeas, rinsed and drained 1 lemon, zest peeled in several long strips with a vegetable peeler, plus half of the lemon juiced 2 fresh bay leaves 1 Parmesan rind, about 3 inches long (optional), plus freshly grated Parmesan for serving Kosher salt 1 1/2 cups ditalini Instructions: Heat the olive oil in a medium Dutch oven over medium heat. When the oil is hot, add the carrots, celery and leeks; cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Clear a space in the center of the pot and add the tomato paste, rosemary, garlic and red pepper flakes. Let toast for a minute, then stir into the vegetables. Add the chickpeas, lemon zest, bay leaves, Parmesan rind, if using, 6 cups water and 1 1/2 teaspoons salt. Bring to a simmer and cook, uncovered, until the vegetables are tender, 18 to 20 minutes. Use a potato masher to mash some of the chickpeas until the broth appears creamy and slightly thick, leaving plenty of chickpeas whole, 6 or 7 mashes around the pot should do the trick. Add the ditalini and 1 cup water. Return to a simmer and cook until the ditalini is very al dente, about 7 minutes. Remove from the heat, stir in the lemon juice and let sit until the broth is thickened and the pasta finishes cooking, about 5 minutes. Remove the bay leaves, cheese rind and lemon zest before serving. Season the pasta e ceci with salt, if needed. Serve with a drizzle of olive oil and a sprinkle of freshly grated Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 48971,"Spicy Hawaiian Fish Stew with Creamy 'Poi' 3 pounds mixed Hawaiian fish, eviscerated, scaled and hacked into 2-inch pieces, keep heads whole Pink Hawaiian salt Black pepper Canola oil, to cook 2 habaneros, de-stemmed, finely sliced 2 onions sliced 5 cloves garlic, sliced 5 slices ginger, peeled, sliced 1/8-inch thick 2 cups, peeled whole tomatoes (canned tomatoes are ok) 6 sprigs thyme 2 bay leaves 6 kaffir lime leaves Water, to cover 3 limes, juiced 1/2 pound Gai Choy, cut into 20-inch pieces 2 cups heavy cream 1 tablespoon minced garlic 1 tablespoon minced ginger 2 cups steamed soft and peeled poi, cut into 2-inch pieces 1/2 cup sliced green scallions Instructions: Season the fish with salt and pepper. In a stockpot coated with oil, sear the fish. Add the habaneros, onions, garlic, ginger, tomatoes, thyme, bay leaves, and kaffir leaves. Cover with water, check for seasoning and bring to a simmer. Simmer for 1 hour. Squeeze in lime juice and gai choy right before serving. Check for seasoning. To make the poi, heat the cream with the garlic and ginger and reduce by 20 percent. Add the hot taro and mash together smooth. Season and check for flavor. Place a mound of poi in the middle of a large pasta bowl. Top off with lots of the fish stew. Garnish with scallions. Beverage: Lillikoi Hawaiian Beer. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 48972,"Mexican Tuna-Avocado Tostadas One 5-ounce can tuna, such as Wild Planet 1 ripe avocado, chopped 1 teaspoon chipotle cl powder, or to taste Juice of 1 small lime Kosher salt and freshly ground black pepper 2 soft corn tortillas, toasted in a dry hot skillet Pickled jalapeno or fresh jalapeno, sliced crosswise, for topping 2 pitted black olives, sliced
1 tomato, chopped
1 tablespoon chopped scallions Instructions: In a medium bowl, toss together the tuna, avocado, cl powder and lime juice; season with salt and pepper. Place each toasted corn tortilla on a plate and top with half of the tuna salad. Top each with jalapenos and half of the olives, tomato and scallions. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 48973,"Mahi-Mahi with Orange Beurre Blanc Sauce 2 fresh limes 8 (6-ounce) mahi-mahi fillets 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup tequila 2 tablespoons canola oil 2 tablespoons butter 1 cup orange juice 1/2 cup dry white wine 1 cup heavy cream 1 tablespoon very finely chopped fresh parsley leaves 4 tablespoons (1/2 stick) butter, cut into cubes Instructions: Microwave limes in a small bowl to release essential oils. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl. Pour tequila over fillets, cover and let marinate in refrigerator for at least 2 hours. About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place. Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest. Whisk butter into sauce just before serving and spoon over and around the fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48974,"Rillettes of Salmon 1 cup mayonnaise 1/2 lemon, juiced 1 tablespoon Dijon mustard Dash extra-virgin olive oil Dash Worcestershire sauce Dash hot pepper sauce (recommended: Tabasco) 1 1/2 teaspoons capers, chopped 1 1/2 teaspoons caper juice (liquid from a jar of capers) 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons fresh chives, minced 8 ounces salmon fillet, skinless, about 3/4 inch thick 1 teaspoon finely ground sea salt 1/2 teaspoon freshly ground black pepper 1 cup cold water 1 tablespoon fresh lemon juice 4 ounces smoked salmon, cut into strips about 1-inch long and 1/4-inch wide Lemon zest, julienned, for garnish Instructions: In a bowl, whisk the mayonnaise, lemon juice, Dijon mustard, olive oil, Worcestershire, hot pepper sauce, capers, caper juice, salt, and black pepper. Whisk in 2 tablespoons chives and taste for seasoning. Cover and refrigerate until needed. Will keep for 2 to 3 days refrigerated. Makes about 1 cup. Preheat an 8-inch skillet over high heat. Add the water and lemon juice, the liquid should be about 3/4 inches deep. Generously season the salmon fillet on both sides with salt and pepper. Put the salmon in skillet, and bring the water to a simmer (about 180 degrees). Reduce the heat to very low, tightly cover the pan, and poach the salmon until medium rare, 5 to 6 minutes. Remove the salmon to a plate and place it in the refrigerator to cool. Remove any pin bones from the salmon and break the fish up into the mayonnaise. Add the smoked salmon and fold together. Garnish with lemon zest and remaining tablespoon of chives. Store tightly covered in the refrigerator. Serve cool but not cold. Cooking Notes: For the most luscious texture, poach the salmon on your stovetop's lowest possible setting, with the water just gently steaming the fish. Wine Notes: Chardonnay is wonderful with this dish, but please ask your wine merchant for one with little or no oak, so it does not clash with the woody flavor of the smoked salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48975,"Baked Squash Rings 1 medium butternut squash 1 medium acorn squash Coarse grain salt and freshly ground black pepper Olive oil Instructions: Preheat oven to 400 degrees F. Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons. Sprinkle with salt and pepper and brush with a thin coat of olive oil. Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 48976,"Chocolate Ganache 1/2 cup heavy cream 1 cup bittersweet chocolate 4 tablespoons corn syrup 1 teaspoon vanilla extract 4 tablespoons butter, room temperature Instructions: Heat cream in a sauce pot. Poor hot cream over chocolate and corn syrup. Stir to melt chocolate. Add vanilla and room temperature butter and mix to combine. ","[Riesling, Moscato, Tawny Port]" 48977,"Instant Gratification 2 teaspoons instant espresso powder (recommended: Medaglia D'Oro) 2 tablespoons hot water 1 part vanilla vodka (recommended: Stoli Vanilla) 1/2 part Irish whiskey and cream based liqueur (recommended: Bailey's Irish Cream) Instructions: Stir espresso powder into 2 tablespoons of hot water until dissolved. Pour espresso and remaining ingredients into a pitcher and mix. Strain into a rocks glass filled with ice. ","[Brunello di Montalcino, Barolo, Rioja]" 48978,"Rice Pilaf With Cranberries No Ingredient Line Instructions: Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley. ","[Chardonnay, Riesling, Gewrztraminer]" 48979,"Apple Raspberry Sangria 2 1/2 cups apple cider 1 pint raspberries
1 1/2 cups club soda
1/2 cup orange liqueur, such as Cointreau
1 apple, diced
1 cinnamon stick
1 orange, quartered and sliced into wedges
One 750 milliliter bottle pinot grigio
Instructions: Combine the apple cider, raspberries, club soda, orange liqueur, apple, cinnamon stick, orange and pinot grigio in a large bowl. Cover and refrigerate for at least 4 hours and up to 2 days. Serve chilled over ice. ","[Pinot Grigio, Sauvignon Blanc, Ros]" 48980,"Spicy Chocolate Chicken 2 tablespoons extra-virgin olive oil 4 ounces bacon, diced
One 3-pound chicken, cut into 8 pieces
1 1/2 teaspoons salt
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 serrano cl, stemmed and halved
2 tablespoons tomato paste
1/2 teaspoon allspice
1 teaspoon pimenton (smoked paprika) 1 1/2 cups red wine
1/2 cup low-sodium chicken broth
1 1/2 ounces baking chocolate, chopped
2 tablespoons butter, room temperature
2 teaspoons agave nectar
1 cup frozen peas, thawed
Instructions: Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon. Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon. Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon. Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through. Remove the chicken to a platter to rest. Meanwhile, whisk the butter and agave nectar into the sauce. Stir in the peas, then spoon the stew over the chicken pieces. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 48981,"Mama's Cornbread 2 cups cornmeal 1 cup buttermilk 1 cup water 1 large egg 6 tablespoon vegetable oil Instructions: Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done. ","[Chardonnay, Riesling, Sauvignon Blanc]" 48982,"Pumpernickel Ham and Watercress Sandwich 1 tablespoon Dijon mustard 1 teaspoon honey 2 slices pumpernickel bread 3 ounces lean ham 1/4 cup watercress, cleaned Instructions: In a small bowl, whisk together the Dijon and honey. Spread the honey-mustard mixture on 1 slice of the bread. Top with the ham and watercress and the remaining slice of bread. ","[Champagne, Riesling, Gewrztraminer]" 48983,"Summer Sorbet 2 pounds fresh fruit, any combination of berries or stone fruit 8 ounces sugar 1-ounce freshly squeezed lemon juice 1/2-ounce vodka Pinch kosher salt Instructions: Berries: Rinse, stem and halve large strawberries. Peel the stone fruits, halve, pit, and chop larger specimens into 1/2-inch pieces. Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours. Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 hours in an airtight container or until ready to serve ","[Riesling, Moscato, Vinho Verde, Cava]" 48984,"Chocolate Mint Sandwich Cookies 1 3/4 cups all-purpose flour 3/4 cup Dutch-process cocoa powder, plus more for rolling 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 3 large egg yolks 2 cups confectioners' sugar 8 tablespoons (1 stick) unsalted butter, at room temperature 2 to 3 tablespoons milk, at room temperature 1/4 teaspoon mint extract Instructions: For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, cocoa, salt and baking powder. In another large bowl using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy, about 3 minutes. Add the yolks and beat until combined. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough into 2 pieces. Lightly dust a piece of parchment with cocoa powder. Roll 1 piece of dough on the prepared parchment to between 1/4 inch and 1/8 inch thick. Using a 2 1/4-inch round, fluted cookie cutter, stamp out as many cookies as you can. Transfer the cookies to the prepared sheets. Roll and cut the remaining dough; you can reroll the scraps once. Chill the unbaked cookies for 10 to 15 minutes. Bake until the cookies are set and the tops look dry, 14 to 16 minutes, rotating the sheets halfway through cooking. Transfer the cookies to a rack to cool completely, about 45 minutes. For the filling: Beat the confectioners' sugar and butter with an electric mixer until smooth. Add just enough milk to make a creamy filling. Beat in the mint extract.
When the cookies are cool, flip half of them over. Spread or pipe about 1 heaping tablespoon of the filling on the flipped cookies. Top with the other halves and press together gently. ","[Pinot Grigio, Riesling, Moscato, Cava]" 48985,"Creme Caramel 1 cup turbinado sugar (using turbinado sugar for the caramel heightens the flavor) 1/3 cup water
5 whole eggs 3/4 cup granulated sugar 1/8 teaspoon kosher salt 3 cups whole milk 1 teaspoon vanilla extract Instructions: Preheat the oven to 325 degrees F.
Arrange the ramekins in a roasting pan or baking sheet.
Using a stainless steel pan, combine the turbinado sugar with the water, swirl to blend and heat until it forms a clear syrup. When the sugar and the water have \melted\ together completely, raise the heat and watch as the caramel darkens slightly, amber in color. Remove from the heat and immediately divide the caramel evenly between the 8 ramekins. Try to have all the caramel on the bottom of each ramekin and not so much on the sides. Set aside.
In a bowl, whisk together the eggs, granulated sugar and salt. In a medium pot, over medium heat bring the milk to a gentle simmer. Add the vanilla and pour it slowly over the egg mixture, whisking to blend. Distribute the liquid evenly between the 8 ramekins. Put at least 1 1/2 inches of water in the bottom of the roasting pan or baking sheet so it makes a \water bath\ for the custards as they cook. Put the roasting pan in the center of the oven and bake until they are firm in the center, 45 to 55 minutes. Allow to cool for 30 minutes and then refrigerate until serving.
When the custards are completely cool, run a knife around the top edge of each ramekin and turn the ramekin upside down on the plate. When you lift it, the caramel at the bottom will pour over the custard and form a delicious pool on the plate, which makes for a fun presentation. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 48986,"Raviolo al' Uovo 2 cups ricotta cheese 1 cup freshly grated Parmigiano, plus more for garnish 1/4 cup chopped fresh Italian parsley 2 large eggs plus 8 large egg yolks Kosher salt All-purpose flour, as needed 1/2 recipe Chef Anne's All-Purpose Pasta Dough, rolled for ravioli, recipe follows, or 1/2 pound store-bought fresh pasta sheets Semolina flour, as needed 8 tablespoons (1 stick) unsalted butter 2 cups chicken stock 1/4 cup chopped fresh sage leaves 1 pound all-purpose flour (about 3 3/4 cups), plus more for dusting 4 eggs plus 1 yolk
1/4 cup extra-virgin olive oil Kosher salt Instructions: In a medium bowl, combine the ricotta, Parm, parsley and 2 whole eggs; mix well and season with salt. Dust a clean work surface lightly with all-purpose flour and lay out two sheets of pasta about 12 inches long; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet; then use a spoon to make a \nest\ or small hole in the center of each dollop. Carefully separate the remaining eggs (reserve the whites for another purpose) and put a yolk in each ricotta \nest--the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it). Cover the ricotta nests and egg yolk with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina. Bring a large pot of well-salted water to a boil. In a large saute pan, melt half the butter and add half of the chicken stock (you're going to use the remainder for your next batch); season with salt and toss in half the sage. Bring this to a boil (BTB) and reduce to simmer (RTS). Add 4 of the ravioli to the boiling water and cook for 3 minutes. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug. Transfer the ravioli to serving plates, spoon a little extra sauce over each one, and finish with a sprinkey-dink of grated Parm. Repeat with the remaining ravioli. Mound the flour on a clean, dry work surface. Make a big hole (called a well) in the center of the flour pile--bigger is definitely better here. Crack the eggs into the hole along with the extra yolk, olive oil, and 2 tablespoons water; season with salt. Using a fork, beat the eggs together with the olive oil, water, and salt and begin to incorporate the flour into the egg mixture. Be careful not to break the well or the egg mixture will run everywhere and you'll have a big fat mess on your hands (and your board). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. If the mixture is tight and dry, wet your hands a bit. When the mixture is homogeneous, start kneading... To knead the dough, it's VERY important to put your body weight into it, to get on top of the dough, and really stretch it. Be careful not to tear it--the idea is that you stretch the dough, not rip it. Use the heels of your palms and roll the mixture over itself. When it's done it should be smooth, supple, and velvety and look like the head of a preemie Cabbage Patch Doll. Kneading will take anywhere from 8 to 15 minutes, depending on how experienced you are. (Don't hold back: This is where the perfect, toothsome texture of your pasta is formed. Get in there and work it!) When the pasta is ready, wrap it in plastic and let rest for at least an hour at room temperature before rolling. If you're making the dough ahead of time, wrap, refrigerate, and bring to room temperature before using. To roll out the pasta, you need to run the dough through the pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it--this will help it run through the pasta roller more easily. Where do we start? We start at the beginning! Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, give it a little dusting of flour. Now adjust the setting to number 2 and repeat the process again--changing the setting each time until your dough is the desired thickness. Once the dough is rolled out, be sure to keep the pasta sheets covered so they don't dry out. Depending on what I want to use the pasta for, I usually stop around number 5 or 6. For long noodles, I keep it thicker, and for ravioli or stuffed pasta, I keep it thinner. All pasta machines are different, so you need to judge how your pasta machine works and adjust your rolling accordingly. Once you get the thickness you want, repeat this process with the remaining pieces of dough. ","[Barbaresco, Barolo, Dolcetto, Chianti]" 48987,"Homemade Spicy Turkey Sausage 2 1/2 pounds turkey meat, diced 1/2 cup chopped garlic 6 teaspoons chili powder 4 tablespoons paprika 2 teaspoons cayenne 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon crushed red pepper 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon freshly ground black pepper 2 teaspoons onion powder 1/2 teaspoon garlic powder Instructions: Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 48988,"Grilled Veal Chop with Fingerlings, Mushrooms and Cherry Peppers 4 bone-in veal chops, at least 1-inch thick Kosher salt Extra-virgin olive oil 4 cloves garlic, smashed 1/2 pound fingerling potatoes, cut in rounds about 1/2-inch thick 1 1/2 pounds assorted mushrooms (shiitake, chanterelle, oyster, or cremini), sliced 5 to 6 hot cherry peppers with their vinegar, stems and seeds removed, quartered 1 bunch chives, cut into 1-inch lengths Instructions: Preheat the grill to medium. Season the veal chops generously with salt and let them sit for 15 to 20 minutes. Rub the chops with oil on both sides and arrange on the preheated grill on a very hot spot. After about 3 to 4 minutes, when the chops have developed lovely grill marks, rotate the chops 90 degrees to create the cross-hatch pattern. Cook the chops for an additional 3 to 4 minutes on that side and then repeat the process on the other side. This will cook the chops to about medium-rare. Remove the chops to a serving platter and set aside in a warm place to let the juices redistribute. While the chops are cooking, coat a large saute pan with extra-virgin olive oil and over medium heat add the garlic cloves. When the garlic has become golden brown and is very aromatic, remove and discard the garlic. It has fulfilled its garlic destiny. Add the potatoes, season with salt and brown the potatoes on each side. When the potatoes are brown on each side, add the mushrooms and season with salt. Saute the mushrooms for 5 to 7 minutes. When the mushrooms have become soft and aromatic, add in the cherry peppers and 2 to 3 tablespoons of the pepper vinegar (more if you like things REALLY spicy). Add the vinegar in baby steps, it can make things VERY spicy and there will not be any recovery. Check for seasoning and season with salt if needed (it will). Toss in the chives. Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil. Mouthwateringly spicy and delicious! ","[Barolo, Barbaresco, Dolcetto, Tempranillo]

" 48989,"Mango Butter 1/2 cup honey 1 cup unsalted butter, at room temperature 1/2 cup finely chopped ripe mango Instructions: In a small mixing bowl with a wooden spoon, beat together the honey, butter, and mango until evenly mixed. Transfer to a ramekin, smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed. ","[Viognier, Riesling, Gewrztraminer]" 48990,"50/50 Olive Oil/Coconut Oil Blend Healthy Chicken Stir Fry 1 tablespoon oil blend 1/2 cup sliced carrots 2 teaspoons minced fresh garlic 2 teaspoons minced fresh ginger 1 cup cooked chicken 2 teaspoons hoisin sauce 2 tablespoons soy sauce 1 cup sliced mushrooms 1 bunch scallion, chopped 1/2 cup chopped broccoli Instructions: Heat the oil in large pan on high heat. Add the carrots, garlic, and ginger. Cook the mixture until tender, stirring quickly and then add the chicken, hoisin sauce, and soy sauce. Keep stirring for about 3 to 4 minutes. Add the mushrooms, scallions, and broccoli. Cook the mixture about 2 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48991,"Vodka and Citrus Cured Salmon 1 (2-pound) salmon fillet, with skin 1/2 cup kosher salt 3 tablespoons sugar 1/4 cup chopped fresh dill 1/4 cup lemon-flavored vodka 2 tablespoons grated lemon zest 2 tablespoons grated lime zest 2 tablespoons grated orange zest Instructions: Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap. In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours. Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Albari?o]" 48992,"Teri's Broccoli Cakes Nonstick cooking spray, for the baking sheet 1 cup grated broccoli florets (see Cook's Note) 1 cup grated cauliflower florets
2 eggs, beaten
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped capers, optional
Kosher salt
Freshly cracked black pepper
Instructions: Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. In a large bowl, combine the broccoli, cauliflower, eggs, breadcrumbs, Parmesan cheese, capers if using and a healthy pinch of salt and pepper. Mix everything together with your hands until everything sticks together. Using your hands, make patties out of the mixture, about 2 inches across, and place onto the prepared baking sheet. Bake the cakes for 15 minutes, then flip and let cook for another 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48993,"Sausage Stuffing 1 pound Bob Evans? Savory Sage or Original Recipe Sausage Roll 1 large onion, diced 3 stalks celery, diced 1 (14 ounce) package cubed stuffing 1 teaspoon poultry seasoning 2 1/2 cups chicken broth 1/2 cup melted butter Instructions: In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a large bowl, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine. Spoon mixture into a 9x13 inch baking dish; cover. Bake at 350 degrees F for 45 minutes.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48994,"Romaine Wedge Salad 4 slices thick-cut bacon 1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup shredded Cheddar
3 tablespoons buttermilk
1 tablespoon fresh Italian flat-leaf parsley, chopped
2 teaspoons minced fresh dill 1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Splash distilled white vinegar
1 heart of romaine, end trimmed, halved
1/4 cup chopped Roma tomato
Instructions: In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool. Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish. Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48995,"BBQ Duck on Corn Cakes 1/2 cup all-purpose flour 1/3 cup stone-ground cornmeal 3/4 teaspoon baking powder 1 teaspoon sugar 1/4 teaspoon paprika 1/2 teaspoon fine salt 1 ear corn, shucked 1/2 cup milk 2 tablespoons plus 2 teaspoons unsalted butter, melted 1 large egg, separated 2 to 3 duck confit legs, skinned and meat shredded (recommended: D'Artagnan)
About 1 cup KC Style BBQ Sauce, recipe follows 2 tablespoons neutral tasting oil, such as grapeseed or vegetable 6 cloves garlic, smashed 2 tablespoons tomato paste 1 slightly heaping tablespoon chili powder 1 tablespoon paprika 1 teaspoon crushed red pepper flakes 1/4 teaspoon ground allspic Pinch ground cloves 2 cups ketchup 2 cups water 1/2 cup cider vinegar 1/4 cup dark molasses 1/4 cup firmly packed dark brown sugar 1 tablespoon kosher salt 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 teaspoons English-style dry mustard 1 teaspoon freshly ground black pepper 1 bay leaf Instructions: Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves, and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove from the heat and discard the garlic and bay leaf. Cool if not using immediately. Reheat before using. Yield: 1 quart sauce Recipe from Food Network Kitchens Get Grilling, Meredith Books, 2005. ","[Chardonnay, Pinot Noir, Zinfandel, Tempranillo]" 48996,"Chicken Avocado and Bacon Sandwich 2 pounds chicken breasts, trimmed 1 teaspoon kosher salt
1 teaspoon dried tarragon leaves
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon granulated garlic
2 tablespoons extra-virgin olive oil
8 pieces applewood smoked bacon
1 large loaf ciabatta or other crusty bread
1/2 cup ranch dressing
8 slices white Cheddar 1 avocado, sliced Instructions: Preheat the oven to 350 degrees F. Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes. Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked. Chill the chicken until fully cooled. Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices. Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon. Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted. Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48997,"Meatballs with Tomato Sauce 1 ounce garlic, minced 1 ounce kosher salt 1 ounce oregano, minced 1 ounce parsley, minced 1 ounce Tomato Sauce, recipe follows 1 whole egg 6 ounces ground beef 6 ounces ground pork 6 ounces ground veal Grapeseed oil, for searing 1/3 cup extra-virgin olive oil 4 cloves garlic, peeled and thinly sliced or minced 1 large onion yellow, diced 1/2 cup dry red wine 2 cups minced or grated carrots 3 tablespoons thyme leaves, minced 30 ounces whole peeled tomatoes, crushed 1 cup chopped fresh basil Salt and freshly ground black pepper Instructions: In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind. Preheat the oven to 350 degrees F. Over medium-high heat, add enough grapeseed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs. Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat. Yield: 1 gallon.; ","[Barolo, Barbaresco, Chianti, Rioja]

" 48998,"Apple-Maple Chicken Sausage Breakfast Sammies 1 tablespoon vegetable oil, 1 turn of the pan 4 tablespoons butter, divided 1 pound ground chicken breast 1 small McIntosh apple peeled and finely chopped 1/4 cup pure maple syrup, eyeball it 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 1 teaspoon poultry seasoning 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg, eyeball it 4 jumbo/sandwich size English muffins, fork split 8 large eggs Splash of cold milk Salt and pepper 1/4 pound Cheddar, thinly sliced or shredded Instructions: Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side. Place fork split muffins on broiler pan and toast. Butter toasted muffins and reserve. Heat a second nonstick skillet over medium heat and melt a tablespoon of butter in the pan. Beat eggs with milk, salt and pepper and scramble to desired doneness. Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4 muffin halves. Return muffins to broiler to melt cheese, 1 to 2 minutes, then set tops into place and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 48999,"Spanakopita 3 tablespoons olive oil 1 onion, chopped 1/2 cup chopped green onions, white and green parts 3 garlic cloves, minced 2 pounds fresh baby spinach, trimmed, washed and roughly chopped 1/2 lemon, juiced 2 eggs, lightly beaten 12 ounces crumbled feta 1 tablespoon coriander seeds, toasted and ground 1/2 teaspoon freshly grated nutmeg 1/2 pound unsalted butter, melted 1 pound phyllo pastry sheets 1/4 cup finely chopped oregano 1/4 cup finely chopped chives 1/2 cup grated Parmesan Instructions: Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended. Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough. Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49000,"Spicy Swiss Chard and Artichoke Dip 4 tablespoons unsalted butter, plus more for greasing the baking dish 2 tablespoons minced garlic
4 slices thick-cut applewood-smoked bacon, diced
8 cups (lightly packed) roughly chopped Swiss chard, stems removed
One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped
1/4 cup sliced pickled jalapenos, drained 1/4 cup sun-dried tomatoes, drained and finely chopped 4 tablespoons all-purpose flour
2 cups milk
1/4 cup ricotta cheese
1/2 cup cream cheese, softened
1 cup shredded sharp white cheddar
1/4 cup grated Parmesan, plus extra for topping
Kosher salt and freshly ground black pepper
Tortilla chips, for serving
Instructions: Preheat the oven to 375 degrees F. Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute. In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed. Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 49001,"Avocado Goat Cheese Dip with Whole-Wheat Pita Chips 1 package whole-wheat pita chips (cut into 6 triangles each) 3 ripe avocados, peeled pitted and cut into chunks 2 cloves minced garlic 1/2 teaspoon ground cumin 1/4 teaspoon salt, plus more, if needed 3 tablespoons lime juice 4 ounces cream cheese 4 ounces goat cheese Instructions: Preheat oven to 350 degrees F. Spread pita triangles on a sheet tray. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking. In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 49002,"All-Butter Easy Pie Dough 2 cups (240 grams) all-purpose flour, cold 1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup (120 milliliters) ice water
1 teaspoon (5 milliliters) lemon juice
Instructions: In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49003,"Spaetzle 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon ground nutmeg 2 large eggs 1/4 cup milk 3 tablespoons unsalted butter 2 tablespoons minced fresh chives Instructions: In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 49004,"Bukhari Rice with Chicken 1/4 cup vegetable oil 1 large onion, sliced 3 boneless, skinless chicken breasts, patted dry 1/2 teaspoon turmeric 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 3 cardamom pods 1/4 cup tomato paste 1 tomato, diced 3 cups water 3 carrots, cut into small julienne Salt 1 1/2 cups basmati rice Instructions: Heat the vegetable oil in a large pot over medium-high heat. Add the onion slices and cook until soft and translucent, 3 to 4 minutes. Add the chicken breasts and cook on each side until lightly browned, about 3 minutes. Add the turmeric, cinnamon, coriander, cumin, black pepper and cardamom pods, mix together and cook on medium heat until the chicken is opaque all over, about 10 minutes. Add the tomato paste, diced tomato and 1 1/2 cups of the water and bring to a boil. Cover the pot, reduce the heat and cook until the tomatoes are softened and the chicken is cooked through, about 20 minutes. Add the carrots and some salt and cook for 5 minutes for the flavors to blend. Add the rice on top and the remaining 1 1/2 cups water and cook on low heat, covered, until the rice is tender, about 30 minutes. Let cool a bit, then flip the pot to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 49005,"Wicked Cupcakes 1 1/2 ounces fine-quality semisweet chocolate, chopped 1/4 cups prune juice 3/4 cup all-purpose flour 3/4 cup sugar 1/2 cup unsweetened cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoons salt 1 large egg 1 large egg yolk 1/3 cup buttermilk 1/4 cup vegetable oil 1/2 teaspoon vanilla extract 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup peanut butter (smooth or chunky) 4-ounces cream cheese, at room temperature 4 cups confectioners' sugar 2 tablespoons milk 1 drop food coloring (green), optional Chocolate wafer cookies Licorice strips Toasted coconut Small candies Instructions: For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups. Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined. Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely. For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm. To decorate the cakes: For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 49006,"Korean-Style Pork Wraps with Chili Sauce 1 1/2 pounds pork tenderloin, trimmed 1/4 cup soy sauce 1 tablespoon sugar 4 teaspoons toasted sesame oil 1/2 cup chopped green onions 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 2 tablespoons Sriracha hot chili sauce 4 teaspoons honey 1 tablespoon vegetable oil 2 tablespoons sesame seeds, toasted 1 1/2 cups cooked jasmine rice 1 head Boston, Bibb, or butter lettuce, leaves separated, washed, and patted dry Instructions: Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes. (This is to make it easier to thinly slice, so make sure it doesn't freeze completely.) In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves. Take the pork out of the freezer and unwrap on a clean cutting board. Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour. In a small mixing bowl, combine the Sriracha hot chili sauce, the honey, and the remaining 2 teaspoons of sesame oil. Stir to combine. Set aside. When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes. Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds. To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat! ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 49007,"Mussels with Saffron, Guajillo Chiles, and Beer 1 small red onion, julienned 1 large round tomato, peeled, seeded, and julienned 2 cloves garlic, thinly sliced Olive oil, for sauteing 1 guajillo cl, thinly sliced Pinch saffron 1 pound mussels, de-bearded and cleaned 2 cups beer Instructions: Saute red onion, tomato, and garlic in olive oil until soft and translucent. Add guajillo cl, mussels, and beer. Steam for 10 minutes. Discard any unopened mussels. Serve in a shallow bowl. ","[Rioja, Tempranillo, Garnacha, Hefeweizen]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil " 49008,"Watermelon Martini 1/2 cup sugar 1/2 cup water 4 cups cubed seedless watermelon 2 tablespoons lemon juice Ice 1 bottle sparkling water 4 ounces citrus vodka, optional Instructions: In a small saucepan combine the sugar with 1/2 cup water. Bring to a boil over medium heat, then remove from the heat and let cool. In a blender add the watermelon, 2 tablespoons of the sugar syrup and the lemon juice and puree until smooth. Strain through fine mesh sieve into a bowl and discard the pulp. Fill a pitcher with ice, add the watermelon mixture and stir until chilled. Pour into chilled martini glasses and top with seltzer. Add vodka, if desired. ","[Prosecco, Sauvignon Blanc, Ros]" 49009,"Chocolate Ladyfingers 3/4 cup plus 2 tablespoons cake flour 1/4 cup Dutch-processed unsweetened cocoa powder 6 large egg whites 3/4 cup sugar 8 large egg yolks, slightly beaten 1/4 cup powdered sugar Instructions: Preheat the oven to 400 degrees F. Sift the cake flour and cocoa powder together in a small mixing bowl and set aside. Place the egg whites in a large mixing bowl and whip until foamy with an electric mixer set on medium speed. Make a French meringue by adding the sugar 1 tablespoon at a time. When you whip egg whites, add the sugar slowly to allow the whites to gain some volume. When you have volume, add the rest of the sugar. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. When the whites are slightly stiff, reduce the mixer speed to low to allow even more air to be incorporated without over whipping the egg whites. Let the egg whites continue to whip for about another 2 minutes. Stop whipping them if they begin to look dry or separated. Very gently, fold the egg yolks into the whipped egg whites with a rubber spatula until they are partially incorporated. Carefully fold the sifted mixture into the egg mixture. It is important to fold as gently as possible to avoid deflating the batter. Remember to fold all the way to the bottom of the bowl to fully incorporate both mixtures. Place the batter in a pastry bag fitted with a 3/4-inch plain tip. To pipe the ladyfingers, hold the pastry bag at a slight angle and allow the tip to touch the parchment paper as you start to pipe. Squeeze gently, applying even pressure as you pipe the desired length, then stop squeezing and lift the tip straight up, leaving a small tail on the end of each ladyfinger. Pipe evenly shaped ladyfingers about 3/4-inch wide on a parchment paper-covered sheet pan. Space them about 1/2-inch apart to allow them room to spread as they bake. Dust the tops of the ladyfingers with powdered sugar to give them a nice crust. Bake the ladyfingers until light and evenly browned, about 5 minutes. (The browning may be difficult to discern with the chocolate ladyfingers.) Remove from the oven and immediately move to a wire rack to prevent the heat of the pan from continuing to bake the ladyfingers. Set aside until ready to use. When cooled, the ladyfingers can be stored in an airtight container at room temperature for up to 2 days, or in the freezer, well wrapped in plastic wrap, for up to 2 weeks. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 49010,"Sourdough Biscuits 4 cups Sourdough Starter, recipe follows 1 teaspoon active dry yeast 1/3 cup sugar 2 teaspoons salt 3 heaping teaspoons baking powder 3/4 cup vegetable oil 3 1/2 to 4 cups all-purpose flour, plus more for dusting 1 stick butter, melted 1 tablespoon active dry yeast 4 cups warm water (105 to 115 degrees F) 1/3 cup sugar 4 cups all-purpose flour, sifted 1 raw potato Instructions: Prepare the Sourdough Starter the night before. Preheat the oven to 400 degrees F. Sprinkle yeast in the starter and stir. Add sugar and stir. Add salt and stir. Add baking powder and stir. Add oil and then gradually add flour. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand and then cut with a biscuit cutter. Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven. Place biscuits in Dutch oven, being careful not to overcrowd them. Top with melted butter and set aside to let rise until wrinkles are gone. Bake for 15 minutes or until golden brown. Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 1 cup at a time, whisking after each addition to combine. Peel, wash, and grate the raw potato and add it to the flour mixture. Place starter in a very clean, wide bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49011,"Collards and Corn Slab Pie 3 1/2 cups all-purpose flour 1/4 cup grated Parmesan 1 tablespoon sugar 1 teaspoon kosher salt 3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch dice, plus more for greasing the baking dish 1/2 cup fresh parsley leaves 1 tablespoon white or cider vinegar 1/3 cup ice water, plus more if needed Collard Filling: Kosher salt 2 pounds collard greens, stems removed and leaves cut into 1/2-inch-thick ribbons 2 links andouille sausage, diced
4 scallions, sliced 2 tablespoons cold unsalted butter, cut into small pieces 2 teaspoons hot sauce Corn Filling: 3/4 cup plus 1 tablespoon heavy cream 1/2 cup all-purpose flour, plus more for dusting 1/3 cup yellow cornmeal 1 large egg 2 tablespoons unsalted butter, melted 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup shredded Cheddar 1 large egg, beaten Instructions: For the dough: Combine the flour, Parmesan, sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the parsley and vinegar in a single pulse. Gradually add the ice water through the feed tube pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water. Turn the dough out onto a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining third of dough. Wrap each piece tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days. Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish. For the collard filling: Bring a large pot of salted water to a boil. Add the collard greens in batches, stirring between each addition to submerge the greens. Return to a boil and cook until the greens are bright green and just tender, about 5 minutes. Drain and shake off any excess water. Let cool completely. Gently squeeze out only some of the excess liquid from the greens and transfer to a large bowl. Add the sausage, scallions, butter, hot sauce and 3/4 teaspoon salt and toss to combine. For the corn filling: Whisk together the flour, cornmeal, egg, melted butter, sugar, baking powder, salt and 3/4 cup of the cream in a medium bowl until smooth. Stir in the Cheddar. To assemble the pie: Let the dough pieces stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment. Roll into a rough 14-inch square (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Roll the smaller piece into a rough 12-inch square. Transfer the larger piece of dough to the prepared baking dish. Gently press the dough into the bottom and up the sides of the dish, leaving some overhang. Brush the bottom and sides with the remaining 1 tablespoon cream. Add the corn filling and spread evenly. Pile the collard filling on top and spread evenly. Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp the edges to form a tight seal. Brush the top and edges of the crust with the egg and cut decorative slits in the top of the pie. Bake until the crust is deep golden brown and the filling bubbles out a little through the slits, 50 to 60 minutes. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gamay]" 49012,"2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion 16 new red potatoes Coarse salt, for boiling water 1 red bell pepper, seeded and chopped 1/2 red onion, chopped 1/4 cup chopped fresh mint, a couple of handfuls 1/4 cup chopped flat-leaf parsley, a couple of handfuls 3 tablespoons red wine vinegar, eyeball the amount 1/3 cup extra virgin olive oil, eyeball the amount Salt and freshly ground black pepper 1/2 pound fresh green beans, washed and cut into 1/3 2 rounded teaspoons Dijon mustard 2 teaspoons sugar 1/4 cup red wine vinegar, eyeball the amount 1/2 cup extra-virgin olive oil, eyeball the amount 1 (15-ounce) cans red kidney beans, rinsed and drained 1 (15-ounce) can garbanzo beans, rinsed and drained 1/4 cup flat-leaf parsley, chopped Salt and freshly ground black pepper Instructions: Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot. Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside. When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot. Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl. In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49013,"Panko Schnitzel with Apple Salsa 2 Granny Smith apples, small diced 1 celery stalk, small diced 1 tablespoon apple cider vinegar or white wine vinegar 1 tablespoon honey 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh mint Kosher salt 1 cup all-purpose flour 2 eggs, beaten 2 cups panko (Japanese bread crumbs) 8 thinly sliced pork loin cutlets 1 tablespoon vegetable oil Kosher salt Instructions: For the salsa: In a bowl, combine the apples and celery. Drizzle with the vinegar and honey, and toss to incorporate. Add the tarragon and mint, and toss, and then season with salt, to taste. For the schnitzel: Put the flour, eggs and panko in 3 separate dishes. Lightly dredge the cutlets, coating both sides, 1 at a time, in the flour. Shake off the excess flour. Dip the floured cutlet in the beaten egg mixture, and allow any excess egg to drip off. Then, bread the cutlet in the panko bread crumbs. Repeat the process with the remaining cutlets. In a nonstick saute pan, heat the vegetable oil over medium-high heat. Panfry the pork cutlets, 1 at a time. Once the first side of a cutlet has achieved a golden brown color, flip the schnitzel and fry on the second side until the pork has cooked through, approximately 10 minutes each. Remove from the heat and season the cutlets with salt, to taste. Serve the cutlets with the apple salsa. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 49014,"Turkey & Swiss Ciabatta Ciabatta roll 1 tablespoon Boar's Head Deli Mustard 2 slices Boar's Head Ovengold? Roasted Breast of Turkey 2 slices Boar's Head Gold Label Switzerland Swiss? Cheese ? cup lettuce, shredded 3 tomato slices Instructions: Slice Ciabatta in half and spread Deli Mustard on each side. On bottom half of roll, stack turkey, cheese, lettuce and tomato, and crown with top half of roll. Cut in half (if desired) and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 49015,"Strawberry Mint Salsa 2 pints strawberries 8 ounces strawberry puree 1 lime, juiced 2 leaves fresh mint, julienned Instructions: Cut off strawberry tops and cut up. Toss into strawberry puree then add lime juice. Wrap and refrigerate. To serve, spoon salsa on plate and sprinkle with mint. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 49016,"Spelt Wheat, Pear, and Watercress Salad Kosher salt 1 cup spelt whole-wheat berries 1 lemon, juiced, about 1/4 cup 2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored 1/4 bulb fennel 2 bunches watercress, stems trimmed, (about 6 cups) 3 tablespoons extra-olive oil Freshly grated black pepper 2 to 3-ounce piece Gruyere or aged Gouda Instructions: Bring a generously salted medium saucepan of water to a boil. Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes. Drain and set aside. Put the lemon juice in medium bowl. Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl. Toss with the lemon juice. Add the spelt berries, watercress, and olive oil and toss to dress evenly. Season with salt and pepper. Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 49017,"Patty Melt 2 tablespoons butter, softened 4 slices rye bread Salt and freshly ground pepper, to taste 1 1/2 pound fresh ground round (divided and shaped into 2 oval burgers) 1 tablespoon olive oil 1 small red onion, peeled and sliced into rings 2 to 3 slices Swiss cheese Instructions: Melt butter over flat top griddle or large cast-iron skillet and toast rye bread slices. Season and grill burgers on flat top. Cook to medium-rare. Put olive oil on griddle and grill onions until caramelized. Melt cheese slices over each burger. Assemble pattymelt by placing cheeseburgers over one slice each rye toast, top with caramelized onions and remaining slices of rye toast. Serve with French fries and sliced cantaloupe. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49018,"Glazed Ham with Grape-Rhubarb Compote 3 large stalks rhubarb (about 1 1/2 pounds), cut into 1/2-inch pieces 3/4 cup sugar 1 pound seedless red grapes, halved (about 3 cups) 1/2 small red onion, thinly sliced 1/4 cup whole-grain mustard 1 teaspoon finely chopped fresh thyme, plus sprigs for garnish 1/4 teaspoon red pepper flakes Kosher salt 1/3 cup packed light brown sugar 1 8-to-10-pound fully cooked bone-in half ham Instructions: Combine the rhubarb, sugar and 3/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer until the rhubarb is completely broken down, about 15 minutes. Strain through a fine-mesh sieve into a separate saucepan, pressing firmly on the rhubarb to squeeze out the syrup; reserve the rhubarb. Set aside 1/2 cup syrup for glazing. Make the compote: Add 1/4 cup of the rhubarb solids to the remaining syrup in the saucepan (discard the rest of the solids). Add half of the grapes, the onion, 1 tablespoon mustard, the chopped thyme, red pepper flakes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer, crushing the grapes with a wooden spoon, until the grapes break down and the sauce thickens, about 12 minutes. Add the remaining grapes and 1 tablespoon mustard and simmer 6 more minutes. Let cool completely. (The compote can be made up to 3 days ahead; cover and refrigerate.) Make the ham: Preheat the oven to 350 degrees F. Mix the brown sugar and the remaining 2 tablespoons mustard with the reserved 1/2 cup rhubarb syrup in a bowl; set aside. Remove the skin and all but about 1/4 inch fat from the ham. Score the fat with a small sharp knife in a tight crosshatch pattern, making the cuts about 1/2 inch apart. Put the ham flat-side down on a rack in a roasting pan. Add 1 cup water to the pan and tent the ham with foil. Roast 1 1/2 hours. Increase the oven temperature to 375 degrees F. Uncover the ham and brush with the rhubarb-mustard syrup. Continue roasting, brushing with more syrup every 15 minutes, until the ham is golden brown and glazed all over, about 1 1/2 more hours. Transfer to a platter; garnish with thyme sprigs. Serve with the grape-rhubarb compote. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49019,"Brown Sugar Caramel Creme Brulee Cupcakes 10 ounces all-purpose flour 8 ounces brown sugar 1 1/2 teaspoons baking soda 1 teaspoon salt 8 ounces sour cream 5 ounces eggs 3 1/2 ounces vegetable oil 3 1/2 ounces prepared vanilla pudding 2 ounces buttermilk 1 1/2 teaspoons vanilla extract 2 ounces granulated sugar 1 teaspoon vanilla bean paste 4 large egg yolks 1 1/2 cups heavy cream 8 ounces butter, at room temperature 4 ounces cream cheese, at room temperature 1 pound 4 ounces powdered sugar 2 3/4 ounces dulce de leche caramel 2 1/2 ounces evaporated milk 1/4 ounce vanilla extract Granulated sugar, for garnish Fresh raspberries, for garnish Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 20 paper liners and set aside. In the bowl of an electric stand mixer, measure the flour, brown sugar, baking soda and salt and whisk to combine. Then measure the sour cream, eggs, vegetable oil, vanilla pudding, buttermilk and vanilla extract into the mixing bowl and mix on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl using a rubber spatula. Turn the mixer back on medium speed and mix until just combined. Use a rubber spatula to stir the batter. Make sure that all flour and dry ingredients are completely combined into the batter. Fill 20 cupcake liners two-thirds full with batter and bake until the top bounces back when touched, about 20 minutes. Cool the cupcakes completely. For the creme brulee filling: Preheat the oven to 325 degrees F. Whisk together the sugar, vanilla bean paste and egg yolks in a mixing bowl. Slowly whisk in the heavy cream until completely combined. Pour the mixture into a 9-by-9-inch casserole dish. Place the casserole dish on an 18-by-13-inch cookie sheet, and pour 2 cups of water into the bottom of the cookie sheet to use as a water bath. Bake until set (when it does not jiggle when shaken) for 30 to 45 minutes. Remove from the oven and cool completely. Once completely cooled, scoop up all of the baked creme brulee and put in a pastry bag. Cut 1/2-inch off the top of the pastry bag. Set aside. For the caramel frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment until soft and fluffy. Stop the mixer and add approximately half of the powdered sugar. Turn the mixer onto low for 30 seconds, and then to medium until combined. Stop the mixer and add the rest of the powdered sugar along with the dulce de leche, evaporated milk and vanilla extract. Mix the frosting on low until the powdered sugar starts to incorporate. Then turn the mixer to medium-high and mix until very light and fluffy. Put the frosting in a pastry bag fitted with a large round tip. To assemble: Using a large round piping tip, cut a hole in the center of each baked cupcake. Fill each cupcake generously with the creme brulee filling. Then frost the top of each cupcake with the caramel frosting. Sprinkle each frosted cupcake with 1 teaspoon granulated sugar. With a torch, torch the sugar on top of each cupcake until golden brown. Garnish with a fresh raspberry and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49020,"Almond, Cheese and Rosemary Omelet 1 Tbsp. Canola oil ? cup Fisher? Sliced Almonds 1 Tbsp. fresh rosemary leaves from 2 \stalks\ rosemary, removed from stems ? tsp. plus 1 pinch kosher salt 10 eggs 1 Tbsp. water 1 Tbsp. unsalted butter 1 cup (4 oz.) grated Swiss (or Gruyere) cheese Instructions: 1.Preheat the oven to 350F. 2.Heat 10-inch non-stick skillet on stove and add the oil over medium heat. When it begins to smoke lightly, shut off the heat and add the almonds. Stir them to coat with the oil and put the skillet back on the heat. Cook over low heat, stirring constantly, until the nuts brown, 30 seconds. Add the rosemary and stir until it gets slightly crisp and pale green, 15 to 30 seconds. Use a slotted spoon to remove the nuts and rosemary onto a kitchen towel. Season with a pinch of salt. 3.Whisk together the eggs, water and ? tsp. salt. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy. Place the skillet on the stove over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Pour in the egg mixture. Allow mixture to cook for 1 minute then use a wooden spoon to stir the eggs for 1 minute, as if you were scrambling them. Then, allow the eggs to cook, undisturbed, over medium-low heat for about 2 minutes; the eggs will appear to be about halfway set. Sprinkle the cheese and ? of almond mixture and place the pan in the oven for 5 to 7 minutes or until the center is cooked. Pull out of the oven. 4.Lift the handle of the pan up tilting the pan away from you and towards the plate. This tilting should cause the omelet to slide down in the pan a little. Fold the omelet in half. Sprinkle with the remaining almonds and rosemary. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 49021,"Jalapeno Remoulade 1 red jalapeno 1 stalk celery 1 bunch scallions, tops only 1 bunch parsley 1 teaspoon salt Fresh black pepper 1 lemon, juiced 2 cups fine mayonnaise Instructions: Char the jalapeno over an open flame. Peel and seed the jalapeno then dice and place into a food processor. Roughly chop the celery, parsley and scallion tops and add them to the food processor then cover and puree. Scoop out into a large bowl and add remaining ingredients and mix together. Serve with batterfried NY Strip, filet mignon or onion rings. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 49022,"Very Cherry Almond Muffins 1/2 cup all-purpose flour 1/4 cup brown sugar 1/4 cup granulated sugar Pinch ground cinnamon 1/4 cup butter, cut into small pieces 1/4 cup slivered almonds 1 box vanilla cake mix 3 eggs 1/3 cup vegetable oil 1/2 teaspoon almond extract 1/2 cup cherry preserves Instructions: In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds. Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins. In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy. Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49023,"Chestnut Polenta with Pancetta, Balsamic Vinegar, and Ricotta: Pattona 1 gallon plus 1 cup (4 liters) mineral water Salt 35 ounces (1 kilogram) chestnut flour, sifted 10 ounces pancetta 2 tablespoons olive oil 2 tablespoons balsamic vinegar Ricotta Salata, sliced Thyme, for garnish Marjoram, for garnish Instructions: Boil the water in a large saucepan and add salt. Once boiling, remove from the heat and pour into a copper pot. Add the flour and, with a wooden paddle, create a hole in the middle of the mixture so that the water begins to bubble over. Place on the stove and simmer slowly for 40 minutes. Remove from the heat and beat vigorously with the paddle/wooden spoon until the polenta forms a smooth, firm consistency. Place the mixture on a wooden board, and shape into a large ball with your hands (cold water will help keep your hands cool). Allow to cool for 30 minutes. In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil. Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelize with the sweet vinegar. It is now ready to serve with the polenta. Assemble the dish onto a plate: a wedge of polenta, pancetta and a fresh slice of ricotta cheese. The flavors will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish. ","[Barolo, Barbaresco, Chianti Classico, Priorat]

" 49024,"Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions 1/2 cup ketchup 1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/2 teaspoon cl flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar
1/2 teaspoon dried thyme 1/2 lime, juiced Canola oil, for frying 1 cup all-purpose flour
1 12-ounce bottle dark beer
1 large white onion Salt and freshly ground black pepper 4 to 8 ounces ground beef 1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne
1 1/2 teaspoons cl flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons brown sugar
1 1/2 teaspoons dried thyme
Olive oil, for drizzling Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 to 4 hamburger buns Instructions: For the ketchup: Combine the ketchup with the allspice, cayenne, cl flakes, garlic powder, onion powder, sugar, thyme and lime juice. For the onion rings: Preheat a deep fryer with canola oil to 375 degrees F. Combine the flour with some beer until the batter is the consistency of pancake batter, a quarter to half of the bottle. Slice the onion into 1/2-inch rings, then separate the individual rings. Add the onions into the wet mixture. Fry until golden brown, 3 to 5 minutes. Drain the onion rings and immediately sprinkle with some salt and pepper. For the burger: Preheat a grill to medium-high heat. Combine the beef with the allspice, cayenne, cl flakes, garlic powder, onion powder, sugar and thyme. Form the beef into 2 to 4 patties then press the center of each with your thumb to create an indent. Drizzle the patties with olive oil. Sprinkle each side with salt and pepper. Cook until the center is medium pink, 5 to 8 minutes per side. Assemble the burgers on the buns topped with the jerk ketchup and serve with the onion rings. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 49025,"Coconut Mango Pops 2 small dried ancho chiles, stemmed and seeded (or 2 tablespoons ancho powder) 1/2 cup shredded sweetened coconut
Zest of 1 lime 2 tablespoons sugar
2 large ripe mangos
Flaky salt, for garnish
Instructions: Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine. Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total. Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-cl mixture. Sprinkle lightly with the flaky salt and serve. ","[Riesling, Moscato, Sauvignon Blanc, Gewrztraminer]" 49026,"Crispy Celery Sticks 2 to 3 cups vegetable oil 1/2 cup all-purpose flour 1/2 teaspoon salt, plus extra for sprinkling 1/2 teaspoon black pepper 2 eggs, lightly beaten 1 1/4 cups panko breadcrumbs 4 celery stalks, cut into 3-inch sticks, 24 sticks in total Special equipment: deep-fat thermometer Instructions: Heat about 1 1/2 inches vegetable oil in a medium heavy pot over medium heat to 360 degrees F. Whisk the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Whisk 1 tablespoon water and the eggs in a separate shallow bowl. Place the breadcrumbs and remaining 1/4 teaspoon salt and pepper in a separate shallow bowl. Toss one-third of the celery in the flour mixture, shaking off excess. Transfer the celery to the egg mixture and turn with a fork to coat. Lift out the coated celeries 2 at a time, letting the excess egg drip off. Place the celery in the breadcrumbs, slightly pressing the celery into the breadcrumbs to make sure they're well coated. Carefully drop the celery into the pot and fry in batches of 3, turning occasionally, until golden, 2 to 3 minutes. Transfer the celery to a wire rack or fresh paper towels, to drain, using a slotted spoon. Repeat the coating and frying process with the remaining celery sticks. Keep the oil to 360 degrees F between batches. Sprinkle the celery with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49027,"Dinner on a Painter's Palette 4 medium-size yams 1/4 teaspoon freshly grated nutmeg, or cinnamon or chipotle powder 1/2 cup half-and-half or whole milk 1 pound fresh spinach 1 tablespoon olive oil 4 cloves garlic, minced 1 leek, pale green section only, halved lengthwise, washed thoroughly, and diced Salt and pepper 1/4 teaspoon ground nutmeg 4 medium-size beets 4 largest-available scallops 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter Instructions: For the Yams: Place a sheet of aluminum foil on the bottom oven rack, then preheat oven to 400 degrees F. Bake yams on the top rack for 1 1/2 hours, or until they are soft and have started to ooze beads of dark syrup. Remove yams from oven and allow to cool slightly. Then separate and discard the skins. Whip yams in a food processor or mash by hand. (Unlike regular mashed potatoes, yams benefit from the smoothness created by a food processor.) Add nutmeg and slowly mix in half-and-half. Reserve. For the Spinach: Remove stems, then wash spinach thoroughly. Shake off excess water, but do not dry. In a non-aluminum pot, over medium heat, add the oil, garlic, and leek. Stir until leeks and garlic become translucent. Add spinach and cover pot. Cook for approximately 5 minutes, or until spinach has completely wilted. Let cool, then squeeze out all liquids. Puree spinach in a food processor along with salt, pepper and nutmeg. Reserve. For the Beets: Preheat the oven to 450 degrees F. Roast beets in the oven until tender, about 1 1/2 hours. Let cool. Peel off skin and discard. Then puree beets in a food processor. Reserve. For the Scallops: Season the scallops with salt and pepper. Saute in a butter over medium-high heat for approximately 2 minutes per side, or until cooked throughout. Reheat vegetables just before serving. Spoon 1 dollop of veggies onto each palette, and add 1 scallop. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49028,"Make-Ahead Roasted Turkey Breast Kosher salt 1/2 cup dark brown sugar 1 tablespoon whole black peppercorns 3 dried bay leaves Zest of 1 lemon One 7- to 9-pound bone-in, skin-on turkey breast 1 stick (8 tablespoons) unsalted butter, softened 1/4 cup fresh parsley leaves, roughly chopped 1 teaspoon dried sage 1 teaspoon dried thyme 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 1/2 cup homemade turkey stock or low-sodium chicken broth Instructions: Bring 1 quart water, 3/4 cup salt, brown sugar, peppercorns, bay leaves and lemon zest to a boil in an extra-large pot (large enough to hold the turkey breast). Reduce the heat to a simmer, and cook for 10 minutes. Remove the pot from the heat, and add 4 quarts water. Let cool to room temperature. Add the turkey breast to the pot (use a plate to help submerge it if needed), cover and refrigerate for at least 12 hours and up to 1 day. Remove the turkey breast from the pot, and discard the brine. Blot the breast dry all over with paper towels. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Pulse the butter, parsley, sage, thyme, paprika and cayenne in a food processor to combine. Rub half the herbed butter under and over the skin of the turkey breast; roll the rest into a log, and freeze. Place the breast on a rack set in a roasting pan, and roast, rotating as needed to ensure even browning, until the deepest part of the breast registers an internal temperature of 165 degrees F, 1 hour 45 minutes to 2 hours. Let the turkey breast cool completely. Wrap it well with plastic wrap and foil, label and date, and freeze, deep in the freezer, for up to 2 weeks. Two days before you plan to serve it, put the turkey breast in a baking dish and transfer it to the refrigerator to thaw. To serve, preheat the oven to 350 degrees F. Remove the breast from the bone, and slice. Shingle the slices onto a large baking dish, pour in the stock and dot the turkey with slices of the frozen herbed butter. Wrap the dish tightly with foil, and reheat in the oven until the turkey is hot and the butter is melted, 40 to 50 minutes. Transfer the turkey to a platter, and drizzle with some of the pan liquid. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49029,"Black and Gold Chicken with Dirty Rice and Black Bean and Corn Salsa 2 (3 1/2 to 4-pound) chickens 1 heaping teaspoon hot chili powder 1 teaspoon ground cumin 1 teaspoon fennel pollen Dash ground white pepper 1 teaspoon fine sea salt 5 dried morel mushrooms 1 teaspoon salt 3 carrots, peeled cut into chunks 2 onions, peeled and cut into chunks 3 stalks celery, cut into chunks 26 ounces beer 1 1/2 quarts water Barbecue Sauce, recipe follows 4 cups instant white rice Black Bean and Corn Salsa, recipe follows 2/3 cup ketchup (recommended: Heinz) 4 ounces beer 2/3 cup packed light brown sugar 1 teaspoon hot chili powder 2 (15-ounce) cans black beans, rinsed and drained 6 ounces frozen corn, thawed 1 large beef steak tomato, seeded and finely diced 1 medium green bell pepper, seeded and finely diced 1 teaspoon chopped fresh cilantro leaves 1 clove garlic, chopped 1 jalapeno, seeded and finely chopped 1 cup tomato juice 1 medium red onion, finely diced 1 lime, juiced Instructions: Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces. In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated. Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour. Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones. After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbecue Sauce to simmering. Stir in leg meat. When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork. Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa. Combine all ingredients in a large bowl. In a mixing bowl, toss all of the ingredients together and let sit for 1 hour. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 49030,"Chicken Paillard with Chive and Mustard Sauce Diane 4 6 ounce chicken breasts, butterflied and pounded with a meat tenderizer to 1/4inch thick Salt and freshly ground black pepper to taste 2 tablespoons unsalted butter 3 tablespoons chopped shallots 2 ounces fine brandy 1/4 cup white wine 1 tablespoon Dijon mustard 3/4 cup veal stock 1/2 cup heavy cream 3 tablespoons chopped fresh chives Instructions: Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously. Season the chicken with salt and pepper. Heat a large, heavy skillet over medium heat. Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam. Add the first breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side. Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent. Lower the heat, move the pan away, and cautiously add the brandy. Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off. Add the white wine to the pan, raise the heat, and bring quickly to the boil. Stir in the mustard. Allow this to cook for 1 minute before adding the veal stock. Cook for 2 to 3 minutes more. Add the cream. Bring just to the boil. Remove from the heat and stir in the chives. Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce. Serve with garlic mashed potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49031,"Roasted Chicken with Sesame Soba 2 teaspoons extra-virgin olive oil 8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds) Kosher salt and freshly ground pepper 1/2 bunch Tuscan kale 8 Brussels sprouts (about 6 ounces) 2 tablespoons rice wine vinegar 6 ounces soba 2 tablespoons finely chopped pickled ginger, plus 1 tablespoon brine 1 tablespoon toasted sesame oil 4 teaspoons low-sodium soy sauce 1 small clove garlic, grated 1 tablespoon white sesame seeds Instructions: Preheat the oven to 450?F. Heat a large ovenproof skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook, moving the chicken occasionally, until the skin is browned and crisp, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes. Meanwhile, bring a large pot of salted water to a boil. Stem the kale and thinly slice the leaves; trim and thinly slice the Brussels sprouts. Toss the kale and Brussels sprouts in a large bowl with 1 tablespoon vinegar and a big pinch of salt; set aside until softened, about 5 minutes. Add the soba to the boiling water and cook as the label directs. Drain and run under cold water until cool, then add to the vegetables. Whisk the remaining 1 tablespoon vinegar, the pickled ginger and brine, sesame oil, soy sauce, garlic, a pinch of salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the soba mixture; toss well. Add half of the sesame seeds and toss; season with salt and pepper. Divide the noodle mixture and chicken among plates; sprinkle with the remaining sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 49032,"Creamy Stovetop Macaroni and Cheese Kosher salt 1 pound elbow macaroni 2 1/2 cups half-and-half 1/8 to 1/4 teaspoon cayenne pepper 1 pound cream cheese, room temperature 8 ounces sharp Cheddar, shredded (about 3 cups) 3 ounces Gruyere, shredded (about 1 cup) Instructions: Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 cup of the pasta water. Set aside. Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 49033,"Shashleek with Tzatziki 1 New Zealand or Australian leg of lamb, trimmed 2 large onions Sprinkle of fresh mint and rosemary, mixed well Salt Lemon wedges, for serving 16 ounce Greek yogurt 10 cloves garlic, minced 1 to 2 cucumbers, shredded Chopped fresh dill, to taste Sugar, to taste Instructions: \Shashleek\ (skewered meat) may be pork, if you look to Russian (agricultural legacy) customs. Or it may be lamb, if you look to Central Asian (nomadic legacy) customs. For the skewers: Take the leg of lamb, butcher it down to 1-inch chunks (easier to grill faster) with a minimum of fat.
Puree the onions in a food processor and transfer to a large bowl. Add the mint, rosemary, salt, and lamb cubes; toss to coat. Cover the bowl with plastic wrap, refrigerate and let marinate for 1 to 3 days. Do not use vinegar!
Remove the lamb from the marinade; discard the marinade and weigh the lamb cubes out in 7-ounce portions. Thread lamb on skewers. Skewers can be prepared ahead of time and refrigerated.
To cook, heat a charcoal grill to high. Dust the skewers with salt, and grill to order. Before serving squirt lemon juice over them.
For the tzatziki: Tzatziki (pronounced \sod ZEE kee) is a traditional Greek side. Take thick Greek yogurt and mix in lots of minced garlic, shredded cucumber, and dill to create a chunky vegetable dish. Can be adjusted to taste, with sprinkles of sugar (it cuts the sharpness of the garlic). The thickness can also be adjusted (but the body should be like a thick tomato sauce, but short of a stiff porridge). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 49034,"Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos 2 tablespoons olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas 1 pound button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups) 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced 2 tablespoons chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves Salt 8 (6-inch) fresh corn tortillas (or flour tortillas if good corn tortillas are not available) 8 ounces Mexican melting cheese (quesillo, asader, or the like) or Monterey Jack or mild Cheddar, shredded (about 2 cups) About 1 cup salsa, store-bought or homemade Instructions: The mushroom filling: In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms, chiles, and epazote (if you're using cilantro, set it aside to add later), stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with salt, usually about 1/4 teaspoon. Add the cilantro now, if that's what you're using. Forming and griddle-baking the quesadillas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. When the cheese begins to melt (but before the tortilla begins to crisp), fold the tortilla in half along the line of the filling. Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 5 minutes in all. As each quesadilla is done, transfer it to a baking sheet and keep in a warm oven. Serving the quesadillas. When all the quesadillas are done, set them out in a cloth-lined basket. Pass the salsa separately for each guest to spoon on. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49035,"Fast and Fiery Chicken Margherita 4 boneless, skinless chicken breast halves (about 1 lb.) 1 Tbsp. olive oil 2 cups Bertolli? Arrabbiata Sauce 4 slices fresh or packaged mozzarella cheese (about 4 oz.) 4 fresh basil leaves Instructions: Season chicken, if desired, with salt and pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes. Stir in Sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand 1 minute or until cheese is melted. Garnish with basil. Serve, if desired, with hot cooked spaghetti and additional Sauce, heated. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 49036,"Pan Seared Duck with Red cl Pear Sauce, Bourbon-Brown Sugar Asian Pear Relish and Potato-Blue Cheese Cakes 4 duck breasts Salt and freshly ground pepper Potato-Blue Cheese Cakes, recipe follows Red cl Pear Sauce, recipe follows Asian Pear Relish, recipe follows 2 cups cold mashed potatoes 1/4 cup panko bread crumbs, plus extra for coating 1/2 cup crumbled domestic blue cheese Salt and freshly ground pepper Panko crumbs, for dusting 1/4 cup olive oil 2 tablespoons olive oil 1 large red onion, finely chopped 1 cup dry red wine 8 cups homemade chicken stock 2 whole New Mexican Red chiles 1 cinnamon stick 2 star anise 3 pears, peeled, seeded and halved 2 tablespoons cold unsalted butter Salt and freshly ground pepper 3 Asian pears, peeled, seeded and diced 1/2 cup bourbon 2 tablespoons light brown sugar Instructions: Preheat oven to 400 degrees F. Heat a large saute pan over medium-high heat. Season the duck with salt and pepper on both sides and cook, skin-side down, until golden brown, drain the fat, turn the breast over and continue cooking in the oven to medium-rare doneness, about 4 to 5 minutes. Place 2 Potato-Blue Cheese Cakes on each plate. Place one duck breast on top of the potato cakes, and drizzle the Red cl Pear Sauce around the plate and on the ends of the duck breasts. Place a few teaspoons of the Asian Pear Relish on top of each of the duck breasts. Combine the potatoes, bread crumbs and blue cheese in a medium bowl. Season with salt and pepper to taste. Form the mixture into eight 2-inch cakes. Chill in the refrigerator for 30 minutes. Dredge the cakes lightly in more panko crumbs. Heat the oil in a large saute pan over high heat. Cook the cakes until golden brown on both sides. For the Red cl Pear Sauce: Heat oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the wine and cook until reduced. Add the stock, chiles, cinnamon, anise, and pears, and cook until reduced by 1/2. Strain the sauce into a clean saucepan and cook to a sauce consistency, and can coat the back of a spoon thickly. Remove from the heat and whisk in the butter and season with salt and pepper, to taste. Sauce can be gently re-heated, but cannot boil, or the sauce will break. For the Asian Pear Relish: Heat a medium saucepan over medium-high heat. Add the pears and cook until lightly golden brown. Remove the pan from the heat, add the bourbon and sugar and cook until the pears are lightly glazed. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 49037,"Cold Strawberry Soup with Strawberry Cream Quenelles 1 cup heavy cream, chilled 1 1/2 teaspoons powdered gelatin 1/2 pint strawberries, hulled 1 tablespoon sugar 1/2 pint strawberries, hulled 1 teaspoon sugar 1 teaspoon Grand Marnier 2 pints strawberries, hulled 6 tablespoons sugar 1 teaspoon lemon juice Instructions: The Quenelles Place 1/4 cup of the heavy cream in the top of a double boiler. Sprinkle with the gelatin and let sit for 5 minutes. Meanwhile, puree the strawberries in a food processor with the sugar. Whip the remaining 3/4 cup of cream. Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes). Place a mixing bowl over ice and combine the gelatin mixture in it with the strawberry puree. Fold in the whipped cream. Refrigerate for about 1-2 hours. Sliced Strawberries Combine the ingredients in a mixing bowl and marinate for at least 1 hour. The Strawberry Soup Puree the strawberries with the sugar and the lemon juice in a food processor. Chill. Assembly When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls. Working with 2 teaspoons, form ovals from the strawberry quenelle mixture. You should have about 18 quenelles. Place 3 quenelles in each bowl of strawberry soup, at 12 o'clock, 4 o'clock, and 8 o'clock. Garnish the bowls with the marinated strawberry slices and with fresh mint leaves. Wine Selection: Serve with young Asti Spumante or Moscato d'Asti. ","[Asti Spumante, Moscato d'Asti, Prosecco, Vin Santo]" 49038,"Grilled Peaches with Vanilla and Lemon Mascarpone 6 fresh peaches, halved and pits removed 1 1/2 cups bourbon
1/3 cup lemon juice (from 2 lemons), plus the zest of 1 lemon
2 tablespoons pure vanilla extract
8 ounces mascarpone cheese
1/4 cup heavy cream
3 tablespoons confectioners' sugar, sifted
1 vanilla bean, split lengthwise and scraped
1/2 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
Instructions: Put the peaches cut-side up in a 10-by-15-inch glass baking dish. In a medium mixing bowl, whisk together the bourbon, lemon juice and vanilla extract. Pour the bourbon mixture over the peaches and baste each peach. Cover with plastic wrap and macerate at room temperature for 30 minutes. Meanwhile, in a small bowl, stir together the mascarpone, heavy cream, confectioners' sugar, vanilla bean seeds and lemon zest until evenly incorporated. Cover with plastic wrap and store in the refrigerator. Remove 20 minutes prior to serving. Heat a grill or grill pan over high heat. Using your hands, rub the cut side of each peach with 2 teaspoons brown sugar. Sprinkle each peach with a pinch of the cinnamon and nutmeg. Place the peaches cut-side down on the hot grill and cook until they are seared with grill marks and the sugar is caramelized, 6 to 8 minutes. Turn each peach over and cook for an additional 4 minutes. Remove from the grill. Top each peach with a spoonful of the vanilla and lemon mascarpone. ","[Chardonnay, Moscato, Riesling, Vinho Verde]

" 49039,"Grilled Meatball Sandwich 1/2 cup walnut pieces 1 garlic clove, minced 2 cups packed arugula leaves 1/2 cup grated Parmigiano-Reggiano cheese 1 tsp. kosher salt, plus more, to taste 1 cup extra-virgin olive oil 2 lb. ground beef 1/2 cup ricotta cheese 1/4 cup grated Parmigiano-Reggiano cheese 1/4 cup panko bread crumbs 4 eggs, lightly beaten 2 Tbs. minced fresh flat-leaf parsley 1 tsp. red pepper flakes 2 tsp. kosher salt Oil for grill 1 large baguette 8 oz. thinly sliced provolone cheese Instructions: To make the arugula pesto, in a food processor, combine the walnuts, garlic, arugula, Parmigiano-Reggiano and the 1 tsp. salt and pulse to blend. With the machine running, pour in the olive oil through the feed tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings with salt. Set aside.
In a large bowl, combine the ground beef, ricotta, Parmigiano-Reggiano, bread crumbs, eggs, parsley, garlic, red pepper flakes and salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.
Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil.
Arrange the meatballs on the grill rack without crowding. Using tongs, grill until the meatballs are browned evenly on all sides and cooked to medium, 8 to 10 minutes total, depending on the grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to a platter or a clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.
Cut the baguette crosswise into 4 pieces and split each piece horizontally. Lay the pieces, cut side down, on the grill. Toast until golden brown, about 3 minutes. Lay the provolone slices on half of the baguette pieces. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto, cover the sandwiches with the remaining baguette pieces and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 49040,"Homemade Mild Italian Sausage 3 tablespoons dry red wine 3 pounds well-marbled pork butt, cut into 1/2-inch pieces 2 tablespoons minced garlic 1 tablespoon plus 1 1/2 teaspoons paprika 1 1/2 teaspoons toasted fennel seeds 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1 teaspoon cayenne 1/2 teaspoon ground anise 2 tablespoons freshly chopped Italian parsley leaves Pork casings, optional Instructions: Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours. Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 49041,"Sesame Seared Salmon Salad 4 ounces soy sauce 1 ounce sesame oil, plus more for frying 4 ounces rice wine vinegar 1 orange, juiced 1 (5-ounce) salmon fillet Nonstick cooking spray 1 ounce black sesame seeds 1 ounce white sesame seeds 4 ounces miso paste 1 tablespoon sesame oil 1 cup rice wine vinegar 3 cups olive oil 1 tablespoon soy sauce Salt and pepper 1/2 ounce olive oil 1/2 ounce sesame oil 1/2 ounce soy sauce 1 zucchini, cut into julienne 1 yellow squash, cut into julienne 1 carrot, cut into julienne 12 ounces baby field greens 1 plum tomato, sliced 2 ounces toasted cashews 1/2 ounce sweet soy sauce Instructions: For the salmon: Combine the soy sauce, sesame oil, rice wine vinegar, and fresh orange juice in a shallow dish. Add the salmon and marinate for 24 hours in the refrigerator. Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Mix the sesame seeds together. Dredge 1 side of the salmon in the sesame seeds and pan sear the seeded side only. In a saute pan over high heat, add a touch of sesame oil and sear the fillet in the middle of the pan until you smell the sesame seeds cooking, about15 seconds. Flip to the other side and cook for 10 seconds. Transfer to the prepared baking sheet and cook until desired doneness, 6 to 10 minutes. For the vinaigrette: In a food processor, blend the miso paste with the sesame oil and rice wine vinegar. Slowly add the olive oil, soy sauce, and salt and pepper, to taste. For the vegetables: In a skillet over medium-high, saute the zucchini, yellow squash, and carrot in the olive oil, sesame oil, and soy sauce for about 45 seconds. For the salad: In a large bowl, toss the greens with 2 ounces of the miso-soy vinaigrette and arrange on a plate. Place the stir-fried vegetables on top. Sprinkle with the cashews and tomato slices. Arrange the salmon on top and drizzle with a little sweet soy sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 49042,"Pound Cake with Vanilla Ice Cream and Chocolate Sauce 4 slices pound cake, 1-inch thick 1 pint vanilla bean ice cream Chocolate syrup (recommended: Hershey brand) Instructions: Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup. ","[Chardonnay, Riesling, Pinot Grigio]" 49043,"Grated Spicy Butternut Squash 1/2 cup finely chopped onion Red pepper flakes, to taste 1 butternut squash, peeled, seeded and grated 1/4 cup chicken stock 3 tablespoons chopped parsley Salt 3 tablespoons butter Instructions: In a skillet, melt butter and cook onion over medium heat. Stir in red pepper flakes. Stir in grated squash and toss to coat. Pour in chicken stock and cook, stirring occasionally, For 7 to 10 minutes. Toss in parsley and salt. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 49044,"Slow-Cooker Creamed Corn 8 large ears corn, husked and kernels removed (about 6 cups) A few sprigs thyme 1 cup half-and-half 4 tablespoons unsalted butter, cut into 8 large chunks One 8-ounce package cream cheese, cut into 8 large chunks 1 large clove garlic, finely grated Kosher salt and freshly ground black pepper Serving suggestions: crumbled bacon and sliced scallions Instructions: Add the corn kernels to the insert of a 6-quart slow cooker. Use the back of a butter knife to scrape the juice from the cobs and add to the slow cooker. Tie the thyme together with kitchen twine and add to the slow cooker along with the half-and-half, butter, cream cheese, garlic, 2 teaspoons salt and 1/2 teaspoon pepper. Cover with a lid and cook on low heat for 4 hours. Turn off the heat, remove the lid and discard the thyme. Stir with a wooden spoon or rubber spatula until the mixture comes together. Cover with the lid and rest the creamed corn for 15 minutes. Serve topped with bacon and sliced scallions. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 49045,"Individual Strawberry Trifles 1 quart fresh strawberries, halved 1/3 cup aged balsamic vinegar 3 cups heavy cream 2 teaspoons vanilla extract 1/4 cup confectioners' sugar 1 (1 pound) fresh pound cake 1/3 cup amaretto liqueur 2 amaretto cookies, for garnish Demerara sugar, for garnish Instructions: For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired. For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip to stiff peaks. Set aside. For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices. You will only need four slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up two highball glasses and place one cake circle in the bottom of each. Brush the cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use the remaining cake, cream and strawberries to create a more humble trifle dish. Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days. To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 49046,"Homemade Fish Sticks 2 fillets or pieces of white fish 3/4 cup flour 2 cup milk 1 cup bread crumbs Salt and pepper Instructions: Slice fish into 1 inch wide strips. Season fish with salt and dredge in flour. Dip fish strips in milk and coat in bread crumbs. Let coated strips dry for 10 minutes. Heat 2 inch of oil in skillet over medium high heat. Fry strips until golden brown. Remove strips to paper towels to drain and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49047,"Deep Fried Lobster Surf 'n' Turf with Corn Cake Short Stack and Roasted Red Pepper Syrup Four 6-ounce beef fillets Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Oil, for oiling grill grates Corn Cakes, recipe follows Fried Lobster, recipe follows Roasted Red Pepper Syrup, recipe follows Hollandaise Sauce, recipe follows 4 cups corn flour 2 tablespoons baking powder
1 pound butter, plus additional for buttering the griddle
2 cups sugar
3 large eggs
2 1/2 cups milk
2 cups fresh corn kernels, cut from the cobs 1/2 cup cooked black beans
1 red bell pepper, diced
2 lobster tails, meat removed from shells and diced 4 cups buttermilk
4 cups cornmeal
1 tablespoon Cajun seasoning
1 tablespoon ground celery seed
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground black pepper
Oil, for frying Two 12-ounce jars roasted red peppers 3 cups light corn syrup
1 cup sugar
Corncobs (from corn used in the Corn Cakes)
16 large egg yolks 4 tablespoons lemon juice
2 tablespoons minced chipotle peppers (from a can of chipotles in adobo sauce) 1 tablespoon hot sauce, such as Tabasco 4 cups clarified butter, hot
Sea salt Instructions: Prepare a grill for cooking over medium-high heat and preheat the oven to 400 degrees F. Sprinkle the fillets with some salt and pepper. Lightly oil the grill grates, and grill the fillets until grill marks form, then transfer to the oven and cook to desired doneness, 5 to 7 minutes. Place one fillet on each of 4 plates and place a stack of corn cakes next to each. Top with the Fried Lobster and drizzle with the Roasted Red Pepper Syrup and Hollandaise Sauce. Serve immediately. In a medium bowl, stir together the corn flour and baking powder; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, then the corn flour mixture, and finally the milk. Turn off the mixer and fold in the corn kernels, black beans and red pepper. Heat a griddle over medium heat and butter the griddle. When the griddle is hot enough that a few droplets of water tossed at it sizzle immediately, ladle out the batter to make pancakes, and cook until small bubble holes start to appear across the surface. Flip and cook the underside. Repeat with the remaining batter. Place the lobster meat into the buttermilk and allow to sit. Meanwhile, stir together the cornmeal, Cajun seasoning, celery seed, garlic powder, onion powder and some salt and pepper. Fill a large Dutch oven halfway with some oil and bring the oil to 350 degrees F. Remove the lobster from the buttermilk, allowing the excess to drip off, then dredge the lobster in the seasoned cornmeal. Fry the lobster until cooked through. Place the red peppers in a blender and blend well. Add to a medium pot, along with the corn syrup, sugar and corncobs. Cook until the sugar is dissolved, then turn off the heat and let steep 10 more minutes. Dampen a large piece of cheesecloth with water and fold into quarters to make a large rectangle. Strain the syrup through the cheesecloth. Blend the eggs together with the lemon juice, chipotles and hot sauce. While the blender is turned on, slowly add the butter in a thin stream until a thick creamy sauce forms. Season to taste with sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49048,"Tennessee Jambalaya 4 slices bacon, cut in half 1 to 1 1/2 pounds kielbasa sausage, thinly sliced
Two 15.5-ounce cans black beans with juice
Two 8-ounce cans tomato sauce
One 4-ounce can green chiles
1 1/2 teaspoons onion powder
1/2 teaspoon Italian seasoning
2 medium carrots, shredded
Black pepper
3 cups chicken stock 1 cup wild rice
1 bay leaf
Hot sauce, to taste
Instructions: For the jambalaya: In a large stockpot or Dutch oven, cook the bacon until crisp and set aside. Cook the sausage in the bacon drippings until lightly browned. Stir in the black beans, tomato sauce, chiles, onion powder, Italian seasoning, carrots and some black pepper. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes. Stir occasionally. For the wild rice: Meanwhile, bring the chicken stock to a boil in a saucepan and add the rice, bay leaf and hot sauce. Reduce to a simmer, cover and simmer for 45 minutes. Turn off the heat and let steam for 5 minutes. Remove the lid and fluff. Remove the bay leaf before serving. Crumble the bacon and sprinkle on top of the jambalaya before serving. Serve over the wild rice. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 49049,"Sweet & Sour Black-Eyed Pea Succotash 4 ears corn, shucked 2 tablespoons canola oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 small red bell pepper, finely diced
1 Fresno cl, finely diced
1 clove garlic, chopped
One 15 1/2-ounce can black-eyed peas, drained, rinsed well and drained again
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup chopped fresh parsley Instructions: Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve. Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno cl; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 49050,"Hot Soft Pretzels 1 packet of active dry yeast 3 teaspoons dark brown sugar 1 1/2 cups warm water (105 - 110 degrees F.) 1 tablespoon salt 4 cups all-purpose flour Cornmeal and extra flour for dusting worksurface Coarse kosher salt Instructions: In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place. Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner=crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered. Preheat oven to 425 degrees F. Bring a large pot of water to a boil. Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 49051,"Eggs Florentine Vegetable oil cooking spray 4 thin slices prosciutto 3 tablespoons olive oil 1 small onion, finely chopped 3 cloves garlic, minced 5 cups (5 ounces) baby spinach 1/4 teaspoon ground nutmeg 3/4 cup heavy cream 2/3 cup grated Pecorino Romano 1 tablespoon kosher salt, plus extra for seasoning Freshly ground black pepper 1 tablespoon fresh lemon juice 4 eggs, at room temperature 2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray. Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces. In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste. Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs. To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm. Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49052,"The Playa's Club 20 slices thinly cut pancetta 1/4 cuppine nuts 1 cup arugula (baby arugula or regular) 1 cup fresh basil leaves 1 cup grated Parmesan 1 cup oil-packed sun-dried tomatoes, chopped 1 tablespoon fresh squeezed lemon juice 1 clove garlic 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 12 slices fresh challah bread, cut about 1/3-inch thick Japanese mayonnaise 1 pound maple-glazed turkey breast, sliced thin 4 crisp leaves red leaf lettuce Instructions: Preheat the oven to 375 degrees F. Lay out the pancetta onto an ungreased baking sheet. Place in the oven and cook the pancetta until extra crispy, 18 to 20 minutes. Remove and let cool. For the tomato-arugula pesto: In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes. Remove and set aside to cool. In a food processor, add the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice and garlic. Pulse until just combined. Slowly stream in the olive oil until the pesto has a nice rustic consistency, about 10 seconds. Season with salt and pepper. For the sandwich build: On the bottom of a slice of challah, schmear a bit of mayo and then top with some of the turkey slices and a piece of lettuce. Schmear pesto on both sides of the second slice of challah and place it on top of the lettuce, and then more turkey and then some of the pancetta. Schmear mayo on the third challah slice and top off the sandwich. Use a toothpick to skewer the layers together. Repeat with the remaining ingredients. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49053,"Pressed Cuban Sandwich 2 (6-inch) sub rolls 2 tablespoons soft butter 2 tablespoons mustard 4 slices boiled or smoked ham 6 slices manchego cheese 4 slices pickle Special equipment: an indoor grill or a sandwich press Instructions: Preheat a stovetop grill or sandwich press. Slice the sub rolls end to end. Spread the butter evenly on both rolls. Repeat the process with mustard. Lay the ham, cheese, and pickle slices evenly in the roll. Put the sandwiches in a press or on the grill and cook for about 6 minutes, or until warm through or toasted on the outside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 49054,"Luscious Lemon Squares 2 cups all-purpose flour 1/2 cup confectioners' sugar 1 cup (2 sticks) butter, cut into small cubes 4 eggs 2 cups sugar 1/3 cup fresh lemon juice 1/4 cup all-purpose flour 1/2 teaspoon baking powder Confectioners' sugar, for dusting Instructions: Preheat oven to 350 degrees F. For the crust: In a food processor, blend ingredients until they resemble coarse meal. Press mixture into the bottom of a 13 by 9-inch pan. Bake until set and golden, about 20 minutes. Cool. For the filling: In a bowl, beat eggs, sugar and lemon juice together. Add flour and baking powder, blending only long enough to incorporate. Pour filling into baked crust and bake until set, about 25 minutes. Cool. Dust with powdered sugar before cutting. Cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49055,"Guava and Goat Cheese Quesadillas 1 lb. guava jam 1 lb goat cheese 6 flour tortillas 1 pinch crushed red chili 1/2-cup vegetable oil Instructions: Mix guava jam and goat cheese in a bowl. Spread one sixth of the mixture on one half of each flour tortilla, top with just a pinch of red chili. Fold each tortilla in half and saute in a hot pan with a small amount of vegetable oil until crisp. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner]" 49056,"Strawberry Shake 2 cups fresh strawberries, hulled and stems removed 1/4 cup whole milk
Handful ice Whipped cream, for garnish Maraschino cherry, for garnish Instructions: Combine the strawberries, milk, and ice in a blender and blend on high until just smooth. Divide the mixture between 2 cups, top with a swirl of whipped cream and a cherry. Serve immediately. ","[Chardonnay, Moscato, Riesling]" 49057,"Sand Dabs 20 to 25 sand dab (flounder) fillets 4 cups cracker meal (seasoned with salt, pepper, and garlic powder) Cooking oil, for frying Salt and pepper Chopped parsley leaves, for garnish Lemon wedges Instructions: Coat the fillets on both sides with seasoned cracker meal. Heat about 4 to 6 tablespoons of cooking oil in a large shallow pan. Add sand dabs and fry over medium heat for 1 to 2 minutes on each side. Remove the filets with a spatula and place on a warmed serving platter. Use a little of the pan juices to pour over the fish. Keep them hot. Fry the remaining fillets, adding more oil if needed. Sprinkle with salt and pepper, to taste, and garnish with the parsley. Add lemon wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49058,"Oranges with Cinnamon 2 oranges (or as many as you like) Cinnamon Caster sugar Instructions: Cut the skin off the oranges, going straight to the flesh. Discard the skins. Slice the oranges and arrange on a platter. Sprinkle with cinnamon and caster sugar. ","[Chardonnay, Moscato, Riesling]" 49059,"Everything Bagel Sushi Rolls 2 cups sushi rice Kosher salt 3 tablespoons rice vinegar 1 tablespoon sugar Finely ground black pepper 4 ounces cream cheese 2 carrots, finely chopped 2 scallions, chopped Vegetable oil, for greasing 12 ounces thinly sliced smoked salmon 1/4 cup dried onion flakes 1/4 cup sesame seeds 2 tablespoons dried garlic flakes 2 tablespoons poppy seeds Soy sauce, pickled ginger and wasabi paste, for serving Instructions: Rinse the rice in several changes of cold water, and then add to a medium saucepan with 3 3/4 cups water and 1 teaspoon salt. Bring to a boil, and then cover and reduce the heat to low. Cook, without stirring, until tender, about 15 minutes. Remove the saucepan from the heat and let stand, covered, 15 minutes more. Transfer the rice to a baking sheet. Stir together the vinegar, sugar and 1/2 teaspoon salt. Drizzle over the rice and fold in with a spatula. Let the rice cool completely (about 10 minutes in the refrigerator or 30 minutes at room temperature). Stir together the cream cheese, carrots and scallions. Place a piece of plastic wrap on the work surface and lightly oil. Place 1 1/3 cups rice on the plastic wrap and, using wet hands, press into a 7-inch square. Lay a single layer of salmon over the rice, leaving a 1/2-inch border on the side nearest to you. Line one-quarter of the vegetable cream cheese along the edge of salmon closest to you. Using the plastic wrap as an aid, firmly roll the sushi up into a cylinder. Press the rice together with even pressure to form a roll. Repeat with the remaining ingredients, making 3 more rolls. Stir together the onion flakes, sesame seeds, dried garlic and poppy seeds on a baking sheet. Roll each roll in the seed mixture. Cut each roll into 8 pieces with a wet knife. Serve with soy, wasabi and pickled ginger. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49060,"Apricot Banana Frappes 3 cups apricot nectar 3 ripe medium-sized bananas 3/4 cup low-fat vanilla yogurt 1/4 cup heavy cream Orange juice Freshly grated nutmeg, for garnish Instructions: In a standard sized blender, add the first 4 ingredients and blend until well combined. Add enough orange juice to fill the blender container to the top and then blend again. Pour into 5 fancy, stemmed glasses and refrigerate for 1 hour. Sprinkle with nutmeg and serve. ","[Chardonnay, Moscato, Riesling]" 49061,"Gluten-Free Pumpkin Spice Cream Puffs 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1 tablespoon granulated sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter 1/2 cup milk 3 large eggs plus 1 large egg white, at room temperature 3/4 teaspoon baking powder 2 cups heavy cream 1/2 cup confectioners' sugar, plus more for dusting 2 teaspoons pure vanilla extract 1/2 teaspoon ground pumpkin spice 1/4 cup pumpkin puree Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually whisk in the flour mixture. Using a wooden spoon, stir the dough until a ball forms, about 3 minutes. Transfer the dough to a food processor and pulse about 20 times to cool. With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms. Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes. Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form. Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms. Set the tops in place and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49062,"Classic Tomato Basil Sauce 2 lbs. ripe plum tomatoes* 1 head garlic, cloves peeled and halved lengthwise 6 tablespoons extra-virgin olive oil 3/4 teaspoon hot red pepper flakes 1/2 cup fresh basil leaves, chopped Salt and pepper to taste Instructions: Cut an X in the bottom of each tomato and blanch in a large pot of boiling water for 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. Cook garlic in oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add tomatoes, red pepper flakes, season with salt and pepper and add fresh basil. Cover and simmer for 1 hour, stirring occasionally.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49063,"Chocolate Croissant Bread Pudding Nonstick cooking spray, for the baking dish 6 large eggs
3 cups half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 chocolate croissants, cut into 1 1/2-inch pieces
1 cup semisweet chocolate chunks
Whipped cream or vanilla ice cream, for serving (optional)
Instructions: Spray an 8-inch square baking dish with nonstick cooking spray; set aside. In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed. Preheat the oven to 350 degrees F. Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 49064,"Pumpkin Smoothies One 15-ounce can pumpkin pie filling
3 cups milk
1/2 cup vanilla yogurt
1/4 teaspoon cinnamon
1/4 cup cinnamon graham cracker crumbs
Instructions: Spoon the pumpkin pie filling into muffin cups, then cover with aluminum foil and freeze. When you're ready to make the smoothies, add the milk and yogurt to a blender. Pop 4 pieces of frozen pumpkin pie filling out of the pan and add them to the blender. (Save the rest of the pie filling for another time, or for a second batch of smoothies if one isn't enough to calm the hungry beasts.) Add the cinnamon and blend until the mixture is totally smooth.
Pour into glasses and sprinkle with graham cracker crumbs. ","[Chardonnay, Riesling, Moscato, Merlot]" 49065,"Spinach and Basil Orzo 2 teaspoons crushed garlic 1 medium sweet onion, chopped 2 tablespoons olive oil 1 (1-pound) box orzo 1 3/4 cups chicken stock Fistful fresh basil leaves, chopped 3 sprigs rosemary leaves removed and chopped 1 lemon wedge, juiced 1 (10-ounce) package frozen spinach, defrosted and water squeezed out Instructions: Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender. Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat. Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated. Turn heat to low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through. Serve and Enjoy! ","[Chardonnay, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 49066,"Nonna Giulia's Pizza Dough 4 cups all-purpose flour 1 tablespoon fresh yeast, crumbled 3/4 cup white wine 2 tablespoons extra-virgin olive oil 1 teaspoon salt 2 cups lukewarm water Instructions: Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough. Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 49067,"Roasted Broccoli Rabe 1 large bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces 1 pint cherry tomatoes 2 shallots, sliced Olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Toss the broccoli rabe, tomatoes and shallots in enough olive oil to thoroughly coat. Sprinkle with some salt and pepper. Spread the vegetables onto 2 large baking sheets (avoid crowding the sheets). Roast until the tomatoes have burst and the broccoli rabe is browned around the edges and cooked through, about 25 minutes. Transfer to a platter or large bowl to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49068,"Creamy Pizza Macaroni and Cheese Kosher salt 1 pound elbow macaroni 2 1/2 cups half-and-half 3/4 teaspoon dried oregano 1/2 to 1 teaspoon crushed red pepper 1 pound cream cheese, room temperature 8 ounces sharp Cheddar, shredded (about 3 cups) 3 ounces Gruyere, shredded (about 1 cup) 1/2 cup prepared marinara sauce 1/2 cup sun-dried tomatoes packed in olive oil, roughly chopped, and 1/4 cup sun-dried tomato oil
1/2 cup sun-dried tomatoes packed in olive oil, roughly chopped, and 1/4 cup sun-dried tomato oil 3 ounces pepperoni, thinly sliced into 1/4-inch rounds 1 cup Italian bread crumbs 1/4 cup grated Parmesan Instructions: Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside. Heat the half-and-half, oregano and crushed red pepper in a large saucepan over medium heat until the mixture just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently stir in the marinara sauce, sun-dried tomatoes and pepperoni and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 49069,"Crispy Potato Stacks Nonstick cooking spray 12 tablespoons (1 1/2 sticks) unsalted butter, melted 1 pound russet potatoes 1 pound sweet potatoes 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 clove garlic, grated Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan
Instructions: Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside. Melt the butter in a microwave or small saucepan over medium-low heat. Set aside. Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49070,"Garlic Sauteed Spinach 1 1/2 pounds baby spinach leaves 2 tablespoons good olive oil 2 tablespoons chopped garlic (6 cloves) 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter Lemon Sea or kosher salt, optional Instructions: Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 49071,"Sweet Potatoes and Marshmallows 2 tablespoons butter, plus more for baking dish 2 cups brown sugar 1 1/2 cups water 2 1/2 pounds sweet potatoes 1 lemon, sliced and seeded 1/2 cup chopped pecans 3 cups marshmallows Instructions: Heat oven to 350 degrees F. In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes. Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork. Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork. Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 10 more minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49072,"Fried Shrimp in AtomiCocktail Sauce 2 large eggs 1/2 cup buttermilk 1/2 cup all-purpose flour 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoon kosher salt 1 1/2 pounds U21-25 shrimp, peeled and deveined, tails on 1 quart peanut or vegetable oil 1 1/2 cups panko breadcrumbs 1/2 cup fine ground yellow cornmeal 1 teaspoon granulated garlic 1/2 teaspoon sweet paprika 1/4 teaspoon cayenne pepper AtomiCocktail Sauce, recipe follows Lemon wedges, to serve 1 cup ketchup 2 tablespoons prepared horseradish 1 1/2 tablespoons very coarsely cracked toasted black pepper (like\u2026hit with a mallet twice) 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 2 dashes fish sauce Instructions: In a large bowl whisk together the eggs, buttermilk, flour, pepper and 1 teaspoon salt. Add the shrimp and let it chill out in the fridge for at most 30 minutes. Preheat the oven to 200 degrees F. Heat the oil to 350 degrees F in a deep-fryer or Dutch oven. Fit a sheet pan with a rack. In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and remaining 1/2 teaspoon salt. Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees F between batches. Transfer the shrimp to the prepared sheet pan. Keep the shrimp warm in the oven. Serve with the AtomiCocktail Sauce and lemon wedges. Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 49073,"Linguine with Shrimp and Garlic Cream Sauce Kosher salt and freshly ground black pepper 8 ounces fresh linguine 12 large shrimp, peeled 8 cloves garlic, unpeeled 2 tablespoons olive oil 1 1/2 cups heavy cream 1/2 cup grated Parmesan, plus more for serving 1/4 cup finely chopped fresh parsley, plus more for serving Instructions: Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside. Meanwhile, bring 6 cups water to a boil in a large saucepan. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper. Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49074,"Fruity Crumble Bars 3 cups whole-wheat flour 1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
3/4 teaspoon ground cinnamon
1 cup rolled oats
1 pound (4 sticks) unsalted butter, at room temperature
1 teaspoon vanilla
2 large eggs, beaten
2 tablespoons pure cane syrup (see Cook's Note) 1 cup sliced almonds
One 15.25-ounce jar spreadable cherry jelly, such as Polaner (see Cook's Note) 1 cup dried apricots, diced
5 ripe peaches, diced (about 4 cups)
1 tablespoon cornstarch
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, leaving 2 inches of excess paper on both ends. In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and 1/2 cup of the rolled oats. Using a fork, cut the butter into the dry ingredients. Toss and crumble the mixture in between your fingers until bean-size crumbs are formed. In a small mixing bowl, whisk the vanilla, eggs and 1 tablespoon of the cane syrup. Slowly drizzle the egg mixture into the crumble mixture, using the fork to stir continuously. Check that the crumble holds its shape by squeezing some together in the palm of your hands. Spread three-quarters of the crumble mixture (about 7 cups) onto the lined baking sheet. Press the crumble down to make an even crust. Bake until light golden and set on the surface, 10 to 12 minutes. Meanwhile, add the almonds and remaining 1/2 cup rolled oats to the reserved crumble mixture. Set aside to use as the topping. Remove the crumble crust from the oven and cool for 1 minute. Using a small offset spatula, gently spread the cherry jelly over the crust. Sprinkle the dried apricots evenly over the jelly. In a medium mixing bowl, toss the peaches with the cornstarch and remaining 1 tablespoon cane syrup. Spoon the peaches in an even layer over the apricots and jelly. Sprinkle the remaining crumble mixture over the fruit. Bake until golden brown and fragrant, about 40 minutes. Cool completely before lifting the crumble out of the pan using the excess parchment as handles. Slice into 36 bars (2 inches by 1 inch). Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 49075,"Fresh Mango and Papaya Sorbet Parfait 2 1/2 cups diced ripe mango 2 1/2 cups diced ripe papaya 2 1/2 cups sugar 5 cups water 1 1/2 pints fresh strawberries Splash orange liqueur (recommended: Grand Marnier), optional 1 store-bought angel food cake, cubed Fresh mint sprigs, for garnish Instructions: In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely. In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions. Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 49076,"Singapore Fried Rice 2 tablespoons vegetable oil 1 large egg, beaten 1/2 pound ground pork Kosher salt 1/2 cup diced red bell pepper 1/4 cup shredded carrot 1/4 cup diced red onion 2 teaspoons Asian fish sauce 1 teaspoon curry powder 1 teaspoon minced garlic 1 teaspoon finely grated fresh ginger 3 cups cold cooked long grain white rice 2 tablespoons chopped fresh cilantro Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate. Add the pork to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly and breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger and 1/4 teaspoon salt and cook, stirring frequently, until the vegetables are crisp-tender, 2 to 3 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49077,"Grilled Corn 6 corn cayenne 1 stick butter dried basil or oregano Instructions: By peeling back husk, but not detaching, remove silk from corn. In small skillet melt butter and add cayenne and basil. Brush onto exposed kernels. Cover kernels with husk. Place corn on electric, gas or charcoal grill. Grill for 12 - 15 minutes, rotating every 2 - 3 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 49078,"Haemul Kalguksu 1 1/2 cups all-purpose flour, plus more for sprinkling 1 1/2 teaspoons toasted sesame oil 1 large egg Kosher salt 1/4 cup soy sauce 1 tablespoon fish sauce 1 tablespoon gochugaru (Korean red cl flakes) 1 tablespoon sesame seeds 1 1/2 teaspoons toasted sesame oil 1/2 teaspoon finely chopped ginger 3 cloves garlic, minced (about 1 tablespoon) 1 scallion, thinly sliced 1/2 cup dried anchovies 1/4 cup dried shrimp 5 cloves garlic 5 dried shiitake mushrooms (about 2 ounces) Two 2-inch pieces kombu One 2-inch piece daikon radish 1/2 large yellow onion 2 to 3 pounds seafood, such as clams, cockles, mussels and head-on shrimp 3 cups julienned zucchini (from 1 medium zucchini) 2 large eggs, lightly beaten Kosher salt and freshly ground black pepper Thinly sliced scallions, for garnish Instructions: For the noodles: Mix together the flour, sesame oil, egg, 1 teaspoon salt and 1/3 cup warm water in a large bowl. Knead until a dough forms, about 10 minutes. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight. For the sauce: Combine the soy sauce, fish sauce, gochugaru, sesame seeds, sesame oil, ginger, garlic and scallions in a small bowl. Whisk to combine, cover with plastic wrap and set aside for at least 1 hour. Roll out the dough using a rolling pin until it is 1/8 to 1/16 inch thick. Starting at one end, roll the dough into a cylinder, then use a sharp knife to cut it into 1/8-inch-thick noodles. Put the noodles on a parchment-lined baking sheet sprinkled with additional flour, making sure that you use your fingers to separate the noodles so they do not stick together; set aside. For the broth: Put the dried anchovies, dried shrimp, garlic, mushrooms, kombu, daikon, onion and 3 quarts water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20 to 30 minutes. Strain into another medium saucepan and discard the solids.
For the seafood and toppings: Bring the broth back to a boil and add the seafood. Cover with a lid and cook until the shellfish is open and the shrimp is just cooked through, about 5 minutes. Remove the cooked seafood to a medium bowl and reserve.
Add the cut noodles and zucchini to the broth and cook until the noodles are just tender, a few minutes. Stir in the eggs and 2 teaspoons salt. Remove from the heat and divide among 4 bowls. Top evenly with the seafood, drizzle with half the sauce and garnish with sliced scallions and some black pepper. Serve immediately with the remaining sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49079,"Chocolate River over Drunken Berries 1 pint strawberries, hulled and halved 1 nip orange liqueur (recommended: Grand Marnier) 3/4 cup dark chocolate pieces - reserve a few shavings 1/2 cup cream Pinch salt Whipped cream, homemade or store bought 2 teaspoons orange zest Instructions: Soak berries in liqueur for 20 minutes. Melt chocolate with cream and salt over low heat until smooth and combined. Remove berries to 2 dessert bowls with slotted spoon. Drown drunken berries in chocolate river, top with mounds of whipped cream and garnish with orange zest and chocolate shavings. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 49080,"Twinkling Star Treats TM 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows

• OR - 4 cups miniature marshmallows 6 cups RICE KRISPIES? cereal canned frosting or decorating gel assorted candies or multi-colored sprinkles Instructions: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutter coated with cooking spray cut into star shapes. Decorate with frosting and/or candies. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. ","[Chardonnay, Moscato, Sauvignon Blanc, Sparkling wine]" 49081,"Smoked Turkey Braised Greens 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 tablespoon butter 1/2 pound thick cut deli sliced smoked turkey, diced 1 medium onion, chopped 8 cups mixed dark greens: dandelion, mustard, chard, kale \u2013 cook's choice, coarsely chopped Salt and pepper 2 tablespoons cider vinegar, 2 good splashes 2 teaspoons sugar A few dashes hot sauce 1 to 1 1/2 cups beer or chicken stock Instructions: Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. When butter melts into extra-virgin olive oil, add smoked turkey and caramelize meat, a couple of minutes on each side. Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper. Cook and toss the greens a minute or 2 more then add the vinegar \u2013 lean back \u2013 sugar and hot sauce. Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid. Reduce heat to medium low. Simmer greens 10 to 15 minutes until no longer bitter. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 49082,"Technicolored Romaine Salad Cups with Lemon Pecorino Dressing 3 romaine hearts 1 pint baby tomatoes, halved 1 English cucumber, peeled and diced 1 red pepper, cored, seeded and diced 1 yellow pepper, cored, seeded and diced 1 orange pepper, cored, seeded and diced 1/4 cup fresh lemon juice (about 1 large lemon or 2 small lemons) 1/3 cup olive oil 1/2 cup grated Pecorino Romano 1 clove garlic, smashed 25 grinds black pepper Few pinches salt Instructions: Cut off the brown and white tips of the romaine hearts then peel away the outer leaves; use just the ones that look like they'd make good serving cups. Chop up the remaining lettuce and set out in serving bowls along with all the other salad ingredients. Make the dressing by combing all ingredients in a sealable container and shaking. The kids can do that. Let kids decide what they want in their salad cups and how much dressing they'd like. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 49083,"Stuffed Grilled Turkey Burger Topped with Grilled Peaches 2 pounds ground turkey 1 tablespoon Worcestershire sauce
  1 teaspoon garlic powder
  Kosher salt and freshly ground black pepper
  6 ounces pepper jack cheese, shredded
  Vegetable oil, for the grill 2 large peaches, sliced into 1/4-inch slices
  1 tablespoon olive oil
  1/2 cup mayonnaise
  Several dashes of your favorite hot sauce
  1/2 teaspoon garlic powder
  6 brioche or pretzel hamburger buns
  1 cup arugula
  Instructions: Mix together the ground turkey, Worcestershire sauce, 1/2 teaspoon of the garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Portion the burger patties using a 1/2 cup measuring cup. Level off each scoop. Using your fingers, form a well or slight hole in the middle of the burger. Fill the well with 3 tablespoons of the cheese. Gently press to form a patty and completely cover the well of cheese. Heat grill pan or grill over medium-high heat (about 400 degrees F). Liberally oil the grill pan or grill. Cook the burger patties until a meat thermometer reads 165 degrees F and the cheese is melted on the inside, 6 to 8 minutes on each side. The cheese inside the burgers is hot, so let the burgers rest 5 minutes before serving. Toss the peaches with the olive oil in a small bowl. Season with a pinch of salt. Place the peaches on the grill until grill marks appear, 2 to 3 minutes on each side. Be careful not to overcook the fruit. Grill only until grill marks are present on each side. Whisk together the mayonnaise, hot sauce and remaining 1/2 teaspoon garlic powder in a small bowl. Season with salt and pepper. To assemble the burgers, spread the sauce on the bottom bun. Add the arugula and the burger patty and top it off with a sliced peach. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 49084,"Jambalaya 1/3 pound bacon 2 medium chopped onions 1 medium bell pepper 3 ribs celery, chopped 2 tablespoons chopped fresh parsley leaves 1/2 cup green onion tops 1 teaspoon garlic powder Salt and red or black pepper 8 cups hot water 2 tablespoons Kitchen Bouquet, recipe follows 2 pounds medium shrimp, peeled and deveined 4 cups long grain rice Instructions: In a heavy 6-quart pot, brown the bacon until crisp. Remove the bacon, leaving the drippings. To the drippings, add the chopped onions and cook until very dark brown in color, about 40 minutes. Then, add the bell pepper, celery, parsley, and green onions and cook for about 10 minutes over medium heat, stirring frequently, until they are soft. Add garlic powder and salt and pepper, to taste. Add the water, Kitchen Bouquet* and the cooked bacon. When this mixture comes to a boil, add the raw shrimp and cook for 5 minutes. Add the raw, long grain rice and stir only once while it cooks. If the rice is not cooked well when juices are used up, simply add small amounts of boiling water to the pot until the rice is cooked. *Kitchen Bouquet will add a nice, dark color to your jambalaya. In a small heavy skillet put one cup of sugar, cook until dark brown, add 1 cup of warm water. If sugar hardens, cook until it liquefies and add about 3 tablespoons to water in Jambalaya. Bitter taste goes away. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 49085,"Bone Marrow with Bacon Marmalade and Sourdough Toast 1 teaspoon olive oil 1/2 large red onion, minced
8 ounces applewood-smoked bacon, cut into 1/4-inch cubes
1/4 cup light-brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
8 large (5-inch) beef marrow bones, split lengthwise so they resemble canoes 2 cloves garlic, minced
Leaves from 4 sprigs fresh thyme
Zest of 2 Meyer lemons
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 sourdough baguette, sliced 1/4 inch thick on bias
1/4 cup extra-virgin olive oil
Instructions: Make the bacon marmalade: In a medium saute pan over medium-high, heat the olive oil and add the onions. Saute until the onions are well caramelized, 8 to 9 minutes, then remove from the pan and set aside. Add the bacon to the same pan and cook until browned and crispy, 7 to 8 minutes. Drain the bacon grease off and then add the brown sugar, maple syrup and cayenne pepper to pan. Bring to a boil, then lower the heat and simmer until the jam has thickened, 3 to 4 minutes. Return the onions to the pan, remove from the heat and allow to cool. Make the marrow and toast: Preheat the oven to 375 degrees F. Place the bones cut-side up on a large baking tray. Sprinkle the bones with garlic, thyme, lemon zest and salt. Roast the bones in the center of oven until the marrow is soft and has begun to separate from the bone, 12 to 15 minutes. Remove from the oven and set aside. Place the bread on a baking sheet and drizzle with the olive oil. Bake until golden and crispy, 5 to 7 minutes. Serve the marrow with marmalade and toast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 49086,"Broccoli Rabe and Salami Pasta Salt 2 bunches broccoli rabe, trimmed and coarsely chopped 1/4 cup extra-virgin olive oil, eyeball it 4 cloves garlic, grated or finely chopped 1/2 teaspoon crushed red pepper flakes 1 pound rigatoni with lines, cooked to al dente 1 1/2 cups ricotta cheese 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table 1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix) Black pepper Instructions: Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally. Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more. While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid. Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 49087,"Apple Crisp with Streusel Topping 3 pounds streusel topping, recipe follows 48 Granny Smith apples (113-count size) 12 ounces unsalted butter 2 quarts (64 ounces) granulated sugar 3/4 teaspoon ground nutmeg 3 teaspoons ground cinnamon 3/4 teaspoons ground ginger 1 1/2 cups all-purpose flour 3 teaspoons pure vanilla extract 1 1/2 cups seedless raisins 1 1/4 pounds granulated sugar 1 pound all-purpose flour 1 teaspoon salt 1 1/2 tablespoons ground cinnamon 12 ounces unsalted butter 1/2-ounce pecan pieces Instructions: Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm. Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49088,"Monster Paw Cupcakes 36 mini pink fruit chews 1 16-ounce container dark chocolate frosting 12 chocolate cupcakes, unfrosted 1 cup black decorating sugar 48 almond slices Instructions: Halve 24 mini pink fruit chews and shape into 48 oval paw pads; you will need 4 paw pads per cupcake. Shape each of the remaining 12 mini fruit chews into a heart-shaped paw pad, using a toothpick to shape the scalloped edge. Spread a thin coat of chocolate frosting on a cupcake. Fill a resealable plastic bag with more frosting and cut a 1/4-inch corner. Pipe four 1/2-inch dots of frosting to create the paw shape. Cover the cupcake with black sanding sugar. Press a paw pad-shaped fruit chew onto each dot of frosting and insert a slivered almond at the tip of each dot for the claw. Add the larger heart-shaped paw pads underneath the claws, lightly pressing into the frosting. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49089,"White Knight Saketini Ice cubes 1 ounce sake 1 ounce white chocolate liqueur 1 ounce hazelnut flavored liqueur (recommended: Frangelico) Splash cream Ground nutmeg, for garnish 1 white chocolate candy bar, for garnish Instructions: Fill a glass with ice. Add equal parts sake, white chocolate liqueur, and hazelnut liqueur and stir. Add a splash of cream. Strain into a martini glass. Garnish with nutmeg and a white chocolate candy bar.
","[Sake, White Chocolate Liqueur, Hazelnut Liqueur]" 49090,"Artichoke & Bean Salad with Tuna 1 (15-ounce) can white northern or cannellini beans, drained & rinsed 1 (15-ounce) can artichoke hearts, drained and quartered 1 rib celery, finely diced 2 tablespoons red onion, finely diced 1 (6-ounce) can tuna, drained and flaked 3 tablespoons extra-virgin olive oil juice and zest of 1 lemon ? cup chopped fresh parsley Kosher salt and cracked black pepper Instructions: Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49091,"Cherry Flan 1 (5.5-ounce) box flan mix with caramel sauce (recommended: Royal) 4 cups milk 1 teaspoon almond extract 1/2 teaspoon cherry extract 1 cup frozen cherries, thawed Instructions: In medium saucepan, whisk together flan mix, milk, and almond extract. Bring to a full boil over medium-high heat, stirring constantly. Remove pouch of caramel sauce from flan package. In a small bowl, stir together caramel sauce and cherry extract. Divide among 8 (6-ounce) ramekins, about 1/2 teaspoon in each. Drop 2 or 3 cherries into each ramekin. Carefully pour 1/2 cup of flan mixture into each ramekin. Mixture will thicken as it cools. Refrigerate for at least 1 hour. To serve flan, run a knife around the inside of the ramekin, place a dessert plate upside down over ramekin. Invert plate and ramekin. Remove ramekin and serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49092,"Paella Baja-Style 6 cups chicken stock 3/4 teaspoon turmeric 1/2 tablespoon saffron, steeped in hot chicken stock for 15 minutes 1 teaspoon Hungarian paprika 1/4 cup olive oil, plus 1/2 cup 6 cloves garlic, chopped 1 cup diced white onion 1 1/2 cups diced tomato 2 cups diced pork loin 2 cups diced chicken breast, boneless and skinless 1 1/2 cups diced beef fillet 1 1/2 cups diced sea bass 2 1/2 cups converted rice 1/2 cup roughly chopped curly parsley 1 red bell pepper, ribs, and seeds removed, cut in to 1/3 by 1/3 by 2-inch long batons 8 serranos, whole 4 tablespoons white sesame seeds 1 tablespoon tarragon 1 teaspoon herbes de Provence Salt and freshly ground black pepper 1 cup Sauvignon Blanc 1 cup peas 1 1/2 cups halved artichoke hearts 1 cup chopped baby clams 1 1/2 cups green Spanish olives, pitted 16 shrimp, medium size, peeled, deveined 8 baby squid, cleaned but left whole 1/2 pound green asparagus, trimmed Instructions: Preheat oven to 375 degrees F. In a medium saucepot, heat the stock with the turmeric, saffron, and paprika. Bring the stock to a simmer, do not let it boil. Heat a large paella pan with 1/4 cup of the olive oil. Add the garlic and onion and sweat for 2 minutes. Stir in the tomatoes and saute for 5 to 10 minutes, or until the onions are slightly brown in color. Add the pork to the pan and begin to cook. Once the pork is completely cooked, pull the onion, tomato, and pork out of the pan and set aside. Try to leave as much drippings in the pan as possible and return the pan to heat. Add the chicken and beef to the pan and sear on all sides. Saute for around 5 minutes. Remove the chicken and beef from the pan and set aside with the pork mixture. Next, add the sea bass to the pan, you may add more olive oil at this point if needed. Cook the sea bass for 5 minutes, and then add 3 cups of the heated stock. Add the rice, parsley, red pepper, and serranos. Add the sesame seeds, tarragon, and herbes de Provence and season with salt and pepper. Pour in the wine and the remaining chicken stock into the rice mixture. Let the mixture simmer for 2 minutes, then add the peas and artichoke halves. Also add the clams and green olives. Add the reserved meat back into the paella pan and gently fold it in. Bury the shrimp and baby squid into the rice. Lay the asparagus on top of everything in the pan. Then cover the pan with a lid or foil. Continue to cook the paella on the stovetop on low to medium heat, covered, for another 7 to 8 minutes. Then, place the paella pan in the oven for 15 minutes. Check the paella to make sure all the meats are cooked and the rice is al dente. Season with salt and pepper, if necessary. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]" 49093,"Grilled Chicken with Apple-Mango Chutney 1 cup plain 2 percent Greek yogurt
2 tablespoons frozen apple juice concentrate (preferably organic), thawed
1 tablespoon apple cider vinegar
2 teaspoons garam masala
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 chicken cutlets
3 tablespoons apple cider vinegar
2 tablespoons apricot preserves
1 small red jalapeno cl pepper, finely chopped (see Cook's Note)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
One 5- to 6-ounce Gala apple, cored and cut into 1/3-inch cubes
1 small mango, peeled, seeded and cut into 1/3-inch cubes (about 1 cup)
1/4 cup chopped fresh mint, plus sprigs for garnish Nonstick spray Instructions: For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.) For the chutney: Stir the vinegar, preserves, cl pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving. Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes. Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49094,"Asian Chicken Salad Over Rice Noodle Cake 1 whole skinless boneless chicken breast 1 whole scallion, cut into thick slices 2 quarter-size pieces of fresh ginger, smashed 2-3 cups canned chicken broth 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1/4 cup fresh lime juice 2 teaspoons thai fish sauce, or to taste 1 teaspoon minced seeded jalapeno cl, if desired 2 teaspoons sugar Salt 2/3 cup vegetable oil 3 scallions, cut into julienne strips 1 carrot, cut into julienne strips 1 cup blanched snow peas, cut into julienne strips 8 large basil leaves, cut into chiffonade 8 large mint leaves, cut into chiffonade 2 tablespoons minced fresh cilantro 8 ounces rice noodles Oil for deep frying Instructions: In a saucepan combine the chicken with the scallion, ginger and salt to taste. Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth. Drain and cut into strips. Make the dressing: In a food processor or blender combine ingredients and process until combined well. In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro. Add the dressing and toss to combine. In a deep fat fryer heat the oil until hot. Add the rice noodles and cook until crisp. Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 49095,"Basil Oil 2 ounces fresh basil leaves (about 2 cups packed) 3/4 cup canola, grapeseed or other vegetable oil Salt Instructions: In a small bowl, combine 1 cup ice cubes with 1 cup water. Set it aside. Bring 2 cups water to a boil in a small saucepan. Add the basil leaves all at once, stirring to make sure they are submerged, and cook for 10 seconds. Immediately transfer them, using a slotted spoon, to the ice bath. Once they have cooled, remove the basil leaves and set them on paper towels. Squeeze the paper towels gently but firmly in your hands to absorb as much liquid as possible. Pour the oil into a blender, add teaspoon salt and mix on high speed. While the machine is running, add half the basil leaves and process briefly. Then add the remaining basil and puree it (doing this in batches prevents bruising the leaves and keeps the color intact). Transfer the basil oil to a small container, cover and refrigerate for up to 1 week. (If you like, strain the oil through a fine-mesh sieve.) ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Albari?o]" 49096,"Mini Chicken Potpies 1 3/4 pounds skin-on, bone-in chicken thighs (about 6) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 leeks (white and light green parts only), sliced 1/4 inch thick 1 fennel bulb, cored and thinly sliced, plus 1 tablespoon chopped fronds 1 tablespoon all-purpose flour, plus more for dusting 1/4 cup Pernod or white wine Pinch of saffron (optional) 1 cup heavy cream 1/2 teaspoon finely grated orange zest 2 medium red-skinned potatoes (about 1/2 pound), diced 3 small plum tomatoes, finely chopped 1 17-ounce box frozen puff pastry, thawed 1 large egg, lightly beaten Instructions: Preheat the oven to 375 degrees F. Set the chicken in a small roasting pan; season with 3/4 teaspoon salt, and pepper to taste. Roast until golden and cooked through, about 40 minutes; let cool. Shred the meat, discarding the skin and bones. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced leeks and fennel and sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the Pernod and saffron; simmer until the liquid is almost evaporated, about 1 more minute. Add 3/4 cup water, the heavy cream, orange zest, potatoes and 1/2 teaspoon salt to the skillet. Bring to a simmer over medium-high heat and cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the shredded chicken, tomatoes and fennel fronds; season with salt and pepper. Preheat the oven to 350 degrees F. Set out six 8-to-10-ounce ramekins. Unfold the puff pastry on a lightly floured surface. Gently roll out the pastry so it is extended by about 1/2 inch in each direction. Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife. Divide the filling among the ramekins, filling each nearly to the top. Brush the rim and outer edge of 1 ramekin with the beaten egg. Set a puff pastry round on top and gently press around the edge to secure the dough. Repeat. Brush the remaining egg over the pastry. Transfer the potpies to a baking sheet and bake until the pastry is domed and golden brown, about 30 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49097,"Pizza with Arugula and Mozzarella 1/4 Pizza Dough (recipe follows) Cornmeal for sprinkling 8 slices fresh mozzarella, each one about 1/4 inch thick and 1 1/2 inches in diameter 1/4 teaspoon coarse salt 1/2 cup very firmly packed fresh arugula 1 1/2 teaspoons extra-virgin olive oil 1/2 cup milk, at room temperature 1 cup water, almost hot to the touch (about 125 degrees) 2 tablespoon dry yeast or 1 1/2 ounce fresh yeast 2 2/3 cups sifted Tipo 00 flour or cake flour 1/3 cup sifted all-purpose flour 3/4 teaspoon fine salt Olive oil for oiling the bowl Instructions: Pre-heat oven with pizza stone in it to 525 degrees. Shape a pizza, and let it rise a second time. When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, arrange the mozzarella slices evenly. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza onto pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, and then cook 3 minutes more.) Remove, and immediately scatter the arugula on the cheese. Sprinkle on the remaining 1/8 teaspoon of coarse salt. Drizzle oil over all and serve immediately. In a small bowl or coffee cup mix together the milk and water. Sprinkle in the dry yeast, or crumble the fresh yeast in your hand and mix it into the liquid. Stir once, and let sit in a warm place until there is considerable foam on the top, about 10 to 20 minutes. (If your mixture doesn't foam up at least a little, the yeast wasn't fresh. Buy more and start over.) In a large bowl combine the sifted flours with the salt. Mix well. Spill the foaming yeast mixture into the bowl and, working with a wooden spoon, mix together rapidly. Smooth out as many yeast clumps as possible during this stage. Your dough at this point will be very wet. Dust a work surface with flour. Add a little flour, about 1/4 cup, to the dough in the mixing bowl. This should enable you to scrape the dough together and place it on the floured surface. Add more flour if necessary. Begin kneading the dough on the work surface with your hands and adding Tipo 00 flour or cake flour, 1/4 cup at first, less and less as you proceed. While you are kneading, at first the dough will probably stick to the work surface and your hands. Don't worry. Keep kneading and adding more flour. But don't lose patience and add too much. Add slowly. The goal is to create dough that is just past sticky; in fact, when it is finished, it should be threatening to stick to the work surface. You may even want to work with a spatula to remove the dough from the surface if it sticks slightly. All-together, kneading time should be about 10 minutes, until the dough is smooth, silky, and just past stickiness. Do not end up with very dry, very stable dough. Lightly oil the bottom of a large bowl with the olive oil. Form the dough into a ball. Place the dough in the bowl, and cover tightly with plastic wrap. Place the bowl in a spot that's room temperature, neither warm nor cool. In 2 hours or so, the dough should double in size. Cut the dough into 4 quarters. Place 1 quarter on a floured surface, pulling it gently into a round as you place it on the surface. Your goal is a round pizza that is 6 to 7 inches in diameter, approximately 1/4-inch thick, except at the rim where it should be about 3/8 inch thick. Use one of the following means to achieve this: * Pull it from the outer edges until the desired shape is reached. * Working it with your fingertips, push toward the rim, until the center is 1/4 inch thick and the rim is 3/8 inch thick. * Do it pizzeria style by placing the dough on your 2 fists, and revolving it on your fists until it has widened to the desired shape (be careful not to tear the dough at the center). * Use these techniques in combination. Do not roll your dough out. Don't worry if your pizza isn't perfectly round; there's much to be said for rusticity. If your pizza doesn't have much of a rim, use your fingertips to crimp the dough and build a small one around the circumference; this is called the cornicione. If your pizza dough has a tear in it, transplant a small piece of dough, smoothing it in. Run a wide spatula under the pizza to make sure you'll be able to move it easily off the surface later; add extra flour underneath if it's sticking. Repeat this process until all 4 pizzas are shaped. Place towels loosely over the pizzas as soon as they're shaped. Let each pizza rest for at least 10 minutes and up to 60 minutes before cooking. The pizzas should puff very slightly. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Barbera]" 49098,"Green cl Stew 3 baking potatoes, like russets, peeled and diced 1 large yellow Mexican onion, diced 2 tablespoons crushed fresh garlic 3 tablespoons vegetable oil 4 cups chopped roasted green cl 10 cups water 1 1/2 tablespoons salt 2 cups flour 1/2 cups water Lettuce and tomatoes, as a garnish Instructions: Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green cl, water, and salt. Boil for 15 minutes. In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 49099,"Bacon Queso 8 slices bacon, chopped 16 ounces processed cheese, such as Velveeta, cut into 1-inch pieces
1/2 cup whole milk
1 tablespoon finely chopped fresh cilantro
2 scallions, finely chopped
1 plum tomato, quartered, seeded and finely chopped
1/2 small jalapeno, stemmed, seeded and minced
Tortilla chips, for serving
Instructions: Place the bacon in a medium skillet over medium heat and cook, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Place the processed cheese in a medium saucepot over medium-low heat, and cook, whisking, until melted, about 5 minutes (You can also melt the cheese in a microwave, stirring after 1-minute intervals.) Whisk in the milk a couple tablespoons at a time until incorporated. Stir in the cilantro, scallions, tomato and jalapeno. Transfer to a serving bowl, sprinkle with the bacon, and serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 49100,"Asian Slaw 1/4 cup rice vinegar 1 tablespoon canola oil 1 tablespoon dark sesame oil 1 tablespoon sesame seeds 12 ounces tri-color cole slaw mix 1 cup bean sprouts 1 cup crispy fried chow mein noodles, plus more for garnish (recommended: La Choy) Instructions: In a large bowl, whisk together rice vinegar, canola oil, sesame oil, and sesame seeds. Add slaw mix, bean sprouts, and fried noodles. Toss to combine. Place in refrigerator for 15 minutes for flavors to meld. Serve garnished with additional fried noodles. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 49101,"Pap's Ham and Dumplings 2 large eggs 1/4 cup whole milk 1 cup all-purpose flour
1/4 cup finely sliced chives
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter 1 large yellow onion, sliced
8 ounces ham steak, diced
1 head white or green cabbage, sliced
1 tablespoon ground coriander
1 tablespoon crushed red pepper flakes Kosher salt and freshly cracked pepper One 12-ounce bottle wheat beer
1 1/2 cups turkey stock 1 cup sauerkraut
1/2 bunch parsley, roughly chopped or torn
4 tablespoons hot mustard
Instructions: For the dumplings: Whisk together the eggs and milk in a large bowl. Mix in the flour, chives and nutmeg. Set aside to rest until ready to use. For the ham, cabbage and sauerkraut: Melt the butter in a large Dutch oven over medium-high heat. Add the onion and ham steak and cook until the onions begin to sweat, 5 to 6 minutes. Add the cabbage with the coriander, red pepper flakes and a large pinch of salt and cook until the cabbage begins to melt and break down, about 5 minutes. Stir in the beer, turkey stock and sauerkraut, bring to a simmer and cook for 30 minutes.
Bring large pot of salted water to boil. Spread the dumpling batter in a line down the back of a sheet tray or small cutting board. Dip a bench scraper in the boiling water, then use it to \cut\ the dumplings into the pot, dipping the bench scraper in the boiling water in between each cut. Cook the dumplings until they begin to float to the surface, 2 to 3 minutes. Transfer the dumplings to the Dutch oven with the cabbage. Mix in the parsley and mustard and any additional salt and pepper if needed. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49102,"Scare-rean Skull (Korean Beef Bulgogi and Cucumber Kimchi) 2 cups soy sauce 3/4 cup dark brown sugar 3 tablespoons sesame seeds
1 teaspoon grated garlic
1 teaspoon grated ginger 1 boneless rib-eye steak, thinly sliced
1/4 cup rice wine vinegar 2 tablespoons granulated sugar 1/2 teaspoon salt 1/4 teaspoon gochugaru or crushed red pepper flakes 1 English cucumber, thinly sliced 2 tablespoons vegetable oil 3 cups cooked white rice Instructions: In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes. In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve. Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half. Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat. Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve. ","[Syrah, Malbec, Tempranillo, Pinotage]" 49103,"Red Beans and Rice 1 tablespoon olive oil 2 large cloves garlic, lightly crushed with the side of a knife blade and minced 1 large red onion, diced 1 stalk celery, diced 1 green bell pepper, stem and seeds removed and small diced 2 (1-pound) cans red kidney beans 1 teaspoon onion powder 1 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon hot sauce 2 1/2 cups chicken stock 1 cup white rice 1 tablespoon butter 1 tablespoon minced fresh cilantro leaves Instructions: Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice. Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes. Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 49104,"Strawberry-Rhubarb Buckle 2/3 cup granulated sugar 1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup (5 tablespoons plus 1 teaspoon) cold unsalted butter, cut into cubes 6 tablespoons unsalted butter, at room temperature, plus more for the pan 2/3 cup granulated sugar
1/3 cup packed light brown sugar
3 large eggs, at room temperature
1 tablespoon finely grated lemon zest 1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
2 cups strawberries, cut into 1/2-inch pieces
Partially Poached Rhubarb, recipe follows, drained Whipped cream or vanilla ice cream, for serving, optional
2 cups chopped rhubarb (1/2-inch pieces) 1 cup granulated sugar
Instructions: For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside. For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute. In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula. Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature. Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired. Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49105,"Hungarian Rice Pudding Cake with Red Wine Cherry Sauce Unsalted butter, for the pan Rice flour, for dusting 2 1/2 cups cooked medium or long-grain white rice, at room temperature 2 1/2 cups milk 7 large eggs 1 cup sugar 1 heaping teaspoon fresh lemon zest Pinch fine sea salt 1 pound dark sweet cherries, pitted, or 12 ounces pitted frozen cherries 1/4 cup sugar 1/2 cup merlot Instructions: Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan. Warm the milk in a small saucepan over low heat. Beat the eggs, sugar, lemon zest and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to overwhip which will cause the cake to rise and deflate when baked. Slowly stir about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar and wine in a saucepan over medium heat. Cook, stirring, until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.
","[Merlot, Pinot Noir, Barbera, Tempranillo]" 49106,"Espresso Ice Cream 3 cups half-and-half 6 extra-large egg yolks 2/3 cup sugar Pinch salt 2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular 1 tablespoon coffee liqueur (recommended: Kahlua) 1 teaspoon pure vanilla extract 4 ounces (1/2 cup) chocolate-covered espresso beans, chopped Instructions: Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon. Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled. Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 49107,"Neely's Fried Zucchini Peanut oil, for frying 3 large zucchini, cut into 1/2-inch rounds 1/2 cup all-purpose flour 1 1/2 cups panko bread crumbs 1/4 cup finely grated Parmesan 2 tablespoons finely chopped fresh parsley leaves 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper 3 eggs, lightly beaten 1/4 cup water 1 cup sour cream 2 tablespoons buttermilk 1 medium shallot, finely chopped 1 tablespoon chopped chives 1/4 teaspoon cayenne pepper Dash hot sauce Kosher salt and freshly ground black pepper Instructions: Preheat oil in a deep-fryer to 350 degrees F. Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko. Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini. For the sauce: Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49108,"Tamarind Glazed Thai Burgers Sutter Home Build a Better Burger Contest Runner Up 1/4 cup plus 2 tablespoons tamarind paste (wrapped in plastic with seeds or in jar) 2 tablespoons maple syrup 1 tablespoon rice vinegar 1 tablespoon Sutter Home Sauvignon Blanc 1 tablespoon lime juice 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 teaspoon salt 1/4 teaspoon pepper 1 pound ground pork 1 pound ground chicken (preferably 1/2 thigh meat and 1/2 breast meat, mixed) 6 scallions thinly sliced, just white and pale green parts 1 tablespoon plus 1 teaspoon fresh ginger, minced 2 cloves garlic, minced 2 tablespoons soy sauce 2 tablespoons Sutter Home Sauvignon Blanc 1/4 cup fresh cilantro, chopped, no stems 1/4 cup fresh Thai basil or regular basil leaves, chopped 1/4 cup fresh mint leaves, chopped 2 teaspoons lime zest, minced 1 teaspoon salt 1/2 teaspoon pepper 1 to 2 tablespoons toasted sesame oil (for grilling) 6 sesame hamburger buns 1 large bunch watercress or arugula 1 hot house cucumber, thinly sliced 1 red bell pepper, thinly sliced crosswise, making rings Instructions: Combine ingredients in a small bowl. Mash tamarind paste and mix well with other ingredients. Strain into another small bowl, gently pushing any thick paste and tamarind seeds against the strainer with a spoon or spatula to get as much paste as possible, and to get a smooth consistency. Set glaze aside. Prepare grill to medium-hot heat. In a large bowl combine first 7 ingredients mixing gently with hands or spoon. Add cilantro, basil, mint, lime zest, salt and pepper mixing gently with hands or spoon. Form into 6 patties. Brush grill with toasted sesame oil. Place patties on grill. Cook until brown, about 4 minutes, then turn over. Brush with sesame oil and then baste with glaze. Cook until juices run clear when meat is pierced in the center, about 5 minutes depending on thickness. Toast buns lightly, while patties are cooking on the outer edges of the grill. Serve placing some watercress (or arugula) the bottom half of the buns, then cooked patties and top with a little more tamarind glaze, cucumber slices, red pepper rings and top half of buns. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 49109,"Welsh Lamb Pie 1 1/2 pounds neck of lamb 4 ounces chopped onion Salt and freshly ground black pepper 1 pound short crust pastry 6 ounces sliced carrots 1 teaspoon chopped parsley Beaten egg to glaze Instructions: Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock and reserve. Preheat the oven to 350 degrees F. Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg. Bake for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving. ","[Rhone Blends, Cabernet Sauvignon, Malbec, Tempranillo]" 49110,"CJ's Orange Cranberries and Rosemary Pecans 3 cups (24 ounces) raw pecan halves 3 cups orange-flavored cranberries, such as Ocean Spray or Trader Joe's Brand
1/2 tablespoon extra-virgin olive oil
1 1/2 tablespoons minced fresh rosemary 1/2 teaspoon coarse sea salt (optional) Instructions: Preheat the oven to 425 degrees F. Place the pecan halves on a 17-by-13-inch rimmed baking sheet and toast for 6 to 8 minutes, or until golden brown and fragrant. Remove from the oven and let cool. Mix together the cranberries and the pecan halves in a large bowl. Drizzle with the olive oil and sprinkle with the rosemary and sea salt, tossing to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49111,"Salt Cod Beignets 8 ounces/225 g salt cod, desalted (see Kitchen Tip, below) 1 egg, separated 1/4 cup/60 ml milk 1/2 cup/60 g all-purpose flour 1/4 teaspoon baking powder 1 hot cl pepper, finely chopped 1 onion, minced A handful of chopped fresh chives Oil, for deep-frying Salt and pepper Instructions: Kitchen Tip: You soak the salt cod in cold water for about 2 days, changing the water every 12 hours. Then you give it a good rinse before using. Put the prepared cod in a pot of cold water, bring to a boil and simmer until it flakes at the touch of a fork, about 5 minutes. Drain, cool, remove any bones and place in a food processor. Whisk the egg yolk and milk together with a fork. Sift in the flour and baking powder and mix to a paste. Add this to the food processor with the cod and pulse 1 minute until pasty and shredded. Stir in the cl pepper, onions and chives. Beat the egg white to peaks and fold it in. Heat some oil in a high-sided pot until a piece of batter dropped in sizzles instantly. Fry a small piece and taste. Adjust the seasonings as necessary. Fry a few beignets at a time until dark golden, crisp and light, about 3 minutes. Drain on paper towels. ","[Riesling, Vinho Verde, Gavi, Albari?o]" 49112,"Butternut Squash and Apple Soup 2 tablespoons unsalted butter 2 tablespoons good olive oil 4 cups chopped yellow onions (3 large) 2 tablespoons mild curry powder 5 pounds butternut squash (2 large) 1 1/2 pounds sweet apples, such as McIntosh (4 apples) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups water 2 cups good apple cider or juice Instructions: Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade. Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 49113,"Rib-Eye Steaks With Stilton Sauce 4 (1 1/4-inch-thick) rib-eye steaks, either boneless or bone-in Kosher salt and freshly ground black pepper Good olive oil 4 ounces stilton cheese, crumbled 8 ounces cream cheese, at room temperature 1/2 cup good mayonnaise 1/2 cup sour cream 1 tablespoon chopped scallions, white and green parts Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 teaspoon Worcestershire sauce Instructions: Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Brush each side lightly with olive oil. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees F on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes.
For the stilton sauce, place the stilton cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.
Slice the steak and serve with the stilton sauce.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 49114,"Sunny's Easy Ranch Bowtie Chips 2 cups uncooked bowtie pasta 1 tablespoon olive oil
2 tablespoons ranch seasoning
2 tablespoons shredded Parmesan
Pinch of red chili flakes
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Cook the pasta according to the package instructions. Drain well and put into a large bowl. Drizzle the pasta with the olive oil to lightly coat. Sprinkle with the ranch seasoning, Parmesan and red chili flakes and toss to coat well. Spread the seasoned pasta into one layer on the prepared baking sheet. Bake until the pasta is crispy and golden, 20 to 25 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49115,"Witch Crash Cupcakes 1 cup all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup whole milk 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 3/4 cup vegetable oil 1 teaspoon pure vanilla extract 1 large egg 3 sticks (1 1/2 cups) unsalted butter, at room temperature 6 cups confectioners' sugar 1/4 cup whole milk 1 tablespoons pure vanilla extract Purple, orange, neon green and blue gel food coloring, for coloring the frosting 24 chewy chocolate candies, such as Tootsie Rolls 6 chocolate sandwich cookies, such as Oreos 12 milk chocolate candies, such as Hershey's Kisses 1/4 cup shredded wheat cereal Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with black cupcake liners. Mix the flour, baking soda and salt in a medium bowl; set aside. Put the milk in a large microwave-safe bowl and microwave until bubbling, about 1 minute. Whisk in the cocoa powder until dissolved. Whisk in the granulated sugar, oil, vanilla and egg until smooth. Fold in the flour mixture until combined.
Divide the batter among the cupcake liners (about 1/4 cup per liner). Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let the cupcakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely, about 1 hour.
For the frosting. Beat the butter in an electric mixer fitted with a paddle attachment on medium-high speed until light, fluffy and almost double in size, 4 to 5 minutes. Turn the mixer to low, add the confectioners' sugar, milk and vanilla and beat until just combined, about 1 minute.
Divide the frosting into 4 separate bowls. Color one bowl with purple gel food coloring, one bowl with orange gel food coloring, one bowl with neon green gel food coloring and one bowl with blue gel food coloring. Spoon into 4 separate piping bags fitted with a large round tip (we used an 808 tip).
For the decorations: To make the witches' legs and boots, cut 2 purple and white striped paper straws, 2 green and white striped paper straws and 2 red and white striped paper straws into 4 pieces each (24 pieces total); these will be the legs. Form the chocolate chewy candies into boot shapes (microwave them for 10 seconds if they are too hard to form) and mold them over the straws. To make the witches' hats: Twist open the chocolate sandwich cookies so you have 12 circles. Scrape away the white frosting and save for another use. Spread a small amount of colored frosting into the center of each cookie and top with a milk chocolate candy.
To decorate the cupcakes: Pipe purple frosting onto 3 cupcakes, orange frosting onto 3 cupcakes, green frosting onto 3 cupcakes and blue frosting onto the remaining 3 cupcakes. Place a hat offset on top of the frosting of each cupcake. Arrange some shredded wheat underneath each hat to mimic hair. Stick 2 legs into each cupcake opposite the hat so they are slightly slanted upward.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49116,"Roasted Potatoes Finished with Sea Salt 4 medium-size potatoes 2 tablespoon best-available olive oil 1 teaspoon sea salt (or any other salt) Instructions: Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Remove the potatoes from oven, split open, drizzle with olive oil and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49117,"Moussaka: Eggplant Casserole 3 medium eggplants Kosher salt Freshly ground black pepper 4 ounces olive oil 2 tablespoons butter 2 onions, finely chopped 12 ounces ground beef 4 ounces dry white wine 2 tablespoons tomato paste 4 ounces water 2 tablespoons fresh parsley, chopped Salt and freshly ground black pepper Pinch cinnamon 4 tablespoons butter 4 tablespoons flour 2 cups milk Pinch nutmeg Kosher salt Freshly ground black pepper 4 ounces Kefalotyri cheese, grated, plus 4 ounces Instructions: For the eggplant: Wash eggplant and cut off both ends. Peel 1/2-inch strips of peel from the eggplant, making stripes of skin. Slice crosswise into 1/3-inch rounds. Salt and pepper both sides and let stand for 30 minutes. Rinse and dry. Heat the oil in a large saute pan, and fry the eggplant on both sides, until golden brown. Drain well on paper towels. Preheat oven to 350 degrees F. For the Meat Filling: Heat the butter in a large skillet. Add the onions and cook until tender, 3 to 4 minutes. Add the beef and cook until brown, about 6 minutes. Add the wine and reduce until it is almost dry. Add in tomato paste, water, parsley, salt, pepper, and cinnamon. Simmer for 30 minutes, remove from heat and cool. For the bechamel: In a medium saucepan, melt the butter. Blend in the flour, and gradually stir in the milk. Cook, stirring, until thick and smooth. Add in the nutmeg, salt and pepper. Cool. Add 4 ounces of cheese and blend well. For the assembly: Butter a 9 by 12 by 2-inch baking dish. Arrange half of the eggplant and half of the meat mixture, alternately, until completely used. Cover with the bechamel sauce, and the remaining cheese. Place in the oven and bake for 40 minutes. Remove to a rack and let cool for 20 minutes. Cut into 3-inch squares and serve warm. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 49118,"Peaches and Tarragon with Mascarpone Cream 1 (16-ounce) bag frozen peach slices, thawed 1 tablespoon fresh tarragon leaves 1/4 cup orange liqueur 8 ounces mascarpone cheese 1/4 cup sugar 1 container extra-creamy whipped topping, thawed 1/2 cup almond biscotti, crushed 2 tablespoons sliced almonds, toasted Instructions: In a medium bowl, combine thawed peaches, tarragon leaves, and orange liqueur. Set aside to macerate. In a medium mixing bowl, use a hand mixer to mix mascarpone cheese and sugar until creamy. Whisk in thawed whipped topping. Divide half of the mascarpone cream among 6 parfait glasses or large martini glasses. Top with macerated peach and tarragon mixture. Sprinkle peaches with crushed biscotti and top with remaining mascarpone cream. Scatter almonds over and serve. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 49119,"Cobb Salad with Pickled Beets, Eggs, and Spicy Sweet Mustard Dressing 1 bunch beets 1 small yellow onion 5 peppercorns 5 whole cloves 1 bay leaf 1/4 cup sugar 3/4 cup vinegar 4 eggs, hard boiled and peeled 1 cup Dijon mustard 1 cup honey 1 cup seasoned rice wine vinegar 4 teaspoon dry tarragon Salt and pepper 12 ounces baby romaine lettuce, cleaned 8 pieces bacon, cooked and crumbled 16 ounces cooked chicken, sliced 2 ounces Gorgonzola, crumbled 1 avocado, peeled and sliced 4 pickled eggs, sliced Pickled beets and onions 2 tomatoes, quartered Instructions: Scrub and peel the beets. Peel and slice the onions. Put the beets and onions in a medium size saucepan and cover with water. Add the peppercorns, cloves and bay leaf and simmer over medium-heat for about 30 minutes or until the beets are semi soft. Remove from heat and cool. Add the sugar and the vinegar. Add the hard-boiled eggs. Refrigerate and cool overnight. Whisk together the Dijon, honey, vinegar, tarragon, and salt and pepper and set aside. Arrange romaine, bacon, chicken, Gorgonzola, avocado, eggs, and beets and onions on a plate and serve next to a small side dish of dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49120,"Onion Sage Tart 3 tablespoons olive oil 4 large Spanish onions, sliced 2 teaspoons sugar 1 teaspoon salt 1 teaspoon white pepper 1 tablespoon ground sage plus fresh sage leaves, for garnish 8 sage leaves, thinly sliced 2 eggs 1/2 cup heavy cream 2 puff pastry sheets Instructions: Preheat the oven to 350 degrees F. Put the olive oil in a large skillet and place over high heat for 1 minute. Add the onions, reduce the heat to medium and then add the sugar, salt, white pepper, ground sage, chopped fresh sage and saut, stirring frequently, until tender and nice and caramelized, about 15 to 20 minutes. Remove from heat and place the onions in a large mixing bowl. Allow to cool slightly. Whisk eggs and cream together and mix into the onions. Put the sheets of puff pastry onto baking sheets, dock with a fork, and spread the onion mixture evenly onto the surface. Place in the oven 20 to 30 minutes, until bottom is golden brown. Remove from oven, let cool 15 minutes and slice into 2-inch squares. Arrange on a decorative platter and garnish with fresh sage leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49121,"Green Bean Casserole Salad Kosher salt and freshly ground black pepper 1 1/2 pounds green beans, trimmed and cut into thirds or halves depending on the size 2 tablespoons extra-virgin olive oil 8 ounces baby bella mushrooms, sliced 1 shallot, sliced into rings One 5.2-ounce container garlic and herb soft cheese, such as Boursin 1/2 cup fried onions Instructions: Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside. Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl. Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49122,"Spinach Arancini 1/4 cup extra-virgin olive oil 1 onion, finely minced 3 cloves garlic, finely minced 1 1/2 cups arborio rice 1 cup white wine Grey salt Freshly ground black pepper 4 cups chicken or vegetable broth, heated 2 cups chopped spinach 2 tablespoons butter 1 1/2 cups grated Parmigiano-Reggiano 1 cup small mozzarella cubes 2 cups all-purpose flour 2 eggs, lightly beaten 2 cups seasoned bread crumbs Vegetable oil, for frying Instructions: In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes. Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary. When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice. Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry. In a heavy large pan, heat vegetable oil to 350 degrees F. Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49123,"Fettuccine with White Truffle Butter and Mushrooms Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 tablespoon good olive oil 12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick 1/2 cup heavy cream 3 ounces white truffle butter 8.82 ounces fresh fettuccine 3 tablespoons chopped fresh chives, plus extra for garnish 1/4 cup freshly grated Parmesan, plus extra for garnish Instructions: Add 1 tablespoon of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan. Note: This recipe was doubled for filming. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 49124,"Chocolate Buttermilk Pie 1 1/2 cups chocolate chips 1 1/2 cups sugar 1/4 cup all-purpose flour 1/2 teaspoon salt 6 eggs 1 cup buttermilk 1 1/2 tablespoons vanilla extract 1 pre-made store-bought (9-inch) deep dish pie crust Pre-made whipped cream, for garnish Instructions: Preheat oven to 325 degrees F. Position a rack in the center of the oven. Place the chocolate chips in a double boiler and melt over low heat, stirring constantly. In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter. Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it. Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 49125,"Chocolate Angel Food Cake 1/2 cup sugar 5 tablespoons cocoa powder 3/4 cup sifted cake flour 1 3/4 cups egg whites, at room temperature 3/4 teaspoons salt 1 1/2 teaspoons cream of tartar 1/4 cup sugar 1 teaspoon vanilla 1 to 2 tablespoons brewed coffee or espresso 1 tablespoon orange juice 1 1/4 cups powdered sugar Instructions: Preheat oven to 400 degrees F. Combine 1/2 cup sugar with the cocoa and flour and sift 3 times. In a clean dry bowl, whip the egg whites and salt until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the sugar and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in. Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs. Make the icing by whisking all the icing ingredients together. Drizzle cake with the icing and let set 1 hour before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 49126,"Ginger Snap 1 1/2 ounces vodka 1 ounce ginger liqueur, such as Domaine de Canton 1 ounce fresh lemon juice 1/4 teaspoon agave syrup 1/4 teaspoon peeled and grated fresh ginger Pinch ground cinnamon Pinch ground cloves Pinch grated nutmeg Ice Cinnamon stick, for garnish Instructions: Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg in an ice-filled cocktail shaker. Strain into a chilled cocktail glass. Garnish with a cinnamon stick. ","[Gewrztraminer, Riesling, Pinot Grigio, Moscato]" 49127,"Southern Buttermilk Bourbon Praline Doughnuts 3 cups all-purpose flour, divided, plus extra bench flour 1 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon fine salt 2 tablespoons vegetable shortening 3/4 cups buttermilk 1 large egg 1 large egg yolk 1 tablespoon vanilla extract Vegetable oil, for frying Bourbon Praline, recipe follows 1/2 cup coarsely chopped pecans, toasted 1 1/2 cups sugar 1/2 cup water
1/2 vanilla bean, seeds scraped 1/2 cup heavy cream 1 tablespoon unsalted butter 1/4 teaspoon salt 2 tablespoons bourbon
Instructions: Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on low until combined, then add the shortening and mix until worked in. Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in remaining 1 cup flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.
Turn dough onto a floured surface and roll to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into rounds. Using a 1-inch cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.
Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total. Transfer to a plate lined with paper towels.
When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly. Sprinkle nuts on top. Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color. Remove from heat and slowly whisk in the cream, butter and salt. Return to the heat and whisk until smooth. Remove from the heat and whisk in the bourbon. Strain. Let cool until slightly thickened. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49128,"Asparagus Pasta Salad 1 small shallot or 1/2 large shallot, finely chopped 1/3 cup extra-virgin olive oil, eyeball it 1 pound asparagus, thin spears 2 endive, cored and thinly sliced 1/2 small red bell pepper, chopped 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled 1/2 cup frozen green peas 1/4 cup chopped fla- leaf parsley, a couple of handfuls 3 tablespoons white wine vinegar Salt and freshly ground black pepper Instructions: Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49129,"Festive Lasagna 6 tablespoons unsalted butter 1/4 cup flour 1 tablespoon tomato paste or sun-dried tomato paste 1 cup fish stock 1 cup milk 1 cup heavy cream Salt and cayenne pepper, to taste 8 ounces lobster meat, cooked and diced 8 ounces lump crab meat, picked over 2 tablespoons butter 4 plum tomatoes, seeded and diced 2 tablespoons dry white wine 2 tablespoons each, basil leaves, in chiffonade and chives, minced Salt and pepper 2/3 cup fresh breadcrumbs 1 to 2 tablespoons butter Instructions: Sauce: Combine fish stock, milk and cream and set aside. Make a roux of butter and flour. When cooked, stir in sun-dried tomato paste and whisk in liquids; bring to a boil and simmer for 5 minutes. Season well to taste with salt and cayenne. Seafood Filling: Saute lobster and crab in butter to warm; add tomatoes and wine and reduce. Stir in basil and chives. Season well with salt and pepper.To assemble: Cut lasagna into strips large enough to fit into 9 x 13 inch pan. Parboil lasagna strips, a few at a time for a minute in boiling water. Chill in ice water; dry on cloth towels. Preheat oven to 400 degrees. Butter pan generously. Layer some lasagna noodles, barely overlapping the edges. Spread some sauce over top and dot sauce with seafood filling; layer until pan is filled. Finish with a layer of sauce, sprinkle with breadcrumbs and dot with butter. Bake for 20 to 25 minutes; cool for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49130,"Marshmallow Crispy Treats Recipe | Ree Drummond | Rice Krispie Recipe Ideas 4 tablespoons salted butter, plus more for greasing One 10-ounce bag marshmallows 1/4 teaspoon salt 6 cups rice cereal One 10-ounce bag mini white marshmallows Rainbow sprinkles, to decorate Instructions: Thoroughly grease a 9- by 13-inch pan with softened butter.
In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
Let cool completely, and then cut into squares. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 49131,"Greek Goddess Shrimp Salad 8 ounces dry mini shell pasta Olive oil cooking spray 1 pound medium shrimp, peeled and deveined 2 cloves minced garlic 16 Greek olives, pitted and quartered 1 (12 or 14-ounce) can artichoke hearts, quartered 1 cup small cherry tomatoes or grape tomatoes Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 lemon, zested and juiced 2 tablespoons red wine vinegar 2 tablespoons chopped fresh parsley leaves 4 ounces crumbled fat-free or regular feta cheese Instructions: Cook pasta al dente according to package instructions. Rinse, drain and set aside. In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool. In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes. Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss. Serve it up Suzy-Style: For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49132,"Focaccia Cloud Bread Extra-virgin olive oil, for oiling the pan and drizzling 6 large eggs, separated 1/2 teaspoon cream of tartar 1/2 teaspoon fine salt 2 cloves garlic, finely grated 3 ounces cream cheese, at room temperature 1 tablespoon light agave nectar 1 plum tomato, thinly sliced Flaky sea salt, for sprinkling Handful of torn fresh basil leaves 2 tablespoons grated Parmesan Instructions: Preheat an oven to 350 degrees F. Line a quarter baking sheet with nonstick foil, then generously oil the bottom and sides of the pan with oil. Set aside. Beat the egg whites, cream of tartar and salt in a large bowl with an electric mixer on high speed until the mixture becomes shiny and stiff peaks form, about 2 minutes. Beat together the egg yolks, garlic, cream cheese and agave nectar in a separate large bowl on medium speed until completely combined and smooth, 2 to 3 minutes (the mixture may appear broken but it will come together after a few minutes). Gently fold the egg whites into the egg yolk mixture until combined, making sure not to deflate the egg whites and keeping the mixture as light and airy as possible. Pour the batter into the prepared baking sheet and top with the sliced tomato. Bake, rotating the pan halfway through, until the top is deep golden brown and the bread bounces back when touched, about 20 minutes. (See Cook's Note.) Cool completely on a wire rack and store in an airtight container overnight. Before serving, drizzle with oil and sprinkle with flaky sea salt, the basil leaves and grated Parmesan; cut into squares. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49133,"Honey Orange Cleanse ? cup (120 ml) orange juice ? (50 g) orange, peeled ? cup (30 g) sliced radishes 1 teaspoon honey or other sweetener, to taste 3 large mint leaves ? cup (120 ml) ice cubes Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 30-45 seconds, or until desired consistency is reached. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49134,"Easter Cheese Ball 2 (8-ounce) packages cream cheese, room temperature 1 1/2 cups cheddar cheese (preferably orange), shredded, plus additional for rolling 2 tablespoons minced shallot 1 teaspoon Dijon mustard 1/4 teaspoon Worcestershire sauce 1/8 teaspoon hot sauce (such as Tabasco) Coarse salt and white pepper, to taste Instructions: Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into an egg-like chick shape, and refrigerate until firm, about an hour. Before serving, roll the cheese ball in shredded cheese (this will look like feathers). Use a whole almond for the chick's beak, raisins for eyes and slivers of carrot or orange peppers for the feet. Serve with crackers or crudites.
   The results are at once delightful and delicious; don't expect the little guy to last very long. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 49135,"Grapefruit Cake 2 1/4 cups sifted cake flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 5 egg yolks 1/2 cup vegetable oil 3/4 cup water 1 lemon, zested 2 teaspoons vanilla 8 egg whites, whipped to stiff peaks Grapefruit Frosting, recipe follows 24 ounces cream cheese, softened 4 teaspoons lemon juice 2 pounds fresh grapefruit, sectioned 1 cup powdered sugar 12 drops yellow food coloring 1 teaspoon lemon zest 1 teaspoon orange zest Instructions: Preheat oven to 325 degrees. Sift together dry ingredients then add egg yolks, oil, water, zest, and vanilla and mix well. When incorporated, fold in egg whites. Bake for an hour. When cake is cooled, slice in half and frost in between layers, on top and around sides. Beat cream cheese with lemon juice until fluffy. Mash 6 grapefruit sections into small pieces. Add sugar to cheese mixture along with food coloring, fruit zest and blend will. Add remaining grapefruit. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49136,"Frozen Chocolate Coconut Rum Bananas 6 bananas Dark rum, such as Myers 1/2 cup shredded sweetened coconut Large pinch flaky sea salt 8 ounces dark chocolate 3 tablespoons coconut oil Special equipment: craft pop sticks Instructions: Peel and halve the bananas. Place a wooden stick into each half. Arrange in a shallow pan and cover halfway with rum. Let stand 10 minutes, flipping halfway through. Place on a baking sheet and place in the freezer. Freeze until frozen through and firm, at least 1 hour. Once the bananas are frozen, leave them in the freezer while preparing the chocolate and coconut. Toast the coconut in the microwave in 30 second increments, stirring occasionally, until evenly golden, about 2 minutes 30 seconds. Toss the flaky salt with the coconut. Combine chocolate and coconut oil and microwave until melted, about 1 minute. Lightly whisk until the chocolate and oil are combined. Line a baking sheet with parchment paper. Remove the bananas from the freezer and pat dry if wet. Working quickly, dip each banana in the chocolate, then sprinkle with the coconut and salt, and let dry for a couple of minutes. Serve immediately. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 49137,"Pork and Fennel Sausage Sandwich with Pickled Hot Peppers, Broccoli Rabe and Provolone 2 pounds boneless pork shoulder, cubed 4 cloves garlic, smashed 1 tablespoon fennel pollen 2 tablespoons kosher salt 2 teaspoons crushed red pepper flakes 1 tablespoon whole fennel seeds 1/2 cup grated Parmesan Extra-virgin olive oil Hog casings, from a 1-pound container, soaked in water Kosher salt 1 large bunch broccoli rabe, woody ends trimmed Extra-virgin olive oil 1/2 red onion, sliced 4 pickled hot cherry peppers, stemmed, seeded and chopped, plus 3 tablespoons pickling brine 4 seeded hoagie rolls, split leaving one side intact 8 to 10 slices provolone Instructions: Preheat the oven to 400 degrees F. Chill a large metal bowl and all the grinder parts until very cold. For the sausage: Assemble the grinder with the chilled parts using the large-holed grinding plate. Combine the pork, garlic, fennel pollen, salt, crushed red pepper flakes, fennel seeds and Parmesan in the chilled metal bowl. Pass the meat through the grinder back into the chilled metal bowl. Switch to the medium-size plate and pass the ground meat through again. Add 1/4 cup ice water and quickly knead the meat mixture together with your hands. Fit the horn (stuffing attachment) onto the grinder. Grease the horn with oil and gently slide the hog casing onto the attachment, leaving about 2 inches at the end. Add meat to the hopper and turn the grinder on. Let the air run through the casing until the meat starts to come out. Once you see the meat, turn the machine off and knot the casing end. Turn the machine back on and keep feeding the meat mixture into the machine. Using your other hand, guide the casing off the horn as it fills. Continue until you run out of casing, leaving a short tail on the end. Form the filled casing into links by gently pinching and then twisting it. The sausage links should be equal in size, 3 to 4 inches each. Tie each twist with twine and puncture the links all over with a teasing needle or sausage pricker. You should have 8 to 10 links total. For the toppings and assembly: Bring a large pot of lightly salted water to a boil. Blanch the broccoli rabe until bright green, about 30 seconds then use a slotted spoon or spider to transfer to a bowl. Leave the water on the heat for the sausages. When cool enough to handle, Squeeze out the excess moisture in the broccoli rabe and roughly chop. Set aside. Reduce the blanching water to low heat so it is hot, but not bubbling. Carefully drop the sausages into the hot water and poach for 10 to 12 minutes, flipping halfway through, or until they reach an internal temperature of 150 to 156 degrees F. Remove from the poaching liquid and place on a baking sheet. Heat 2 tablespoons olive oil in a medium saute pan and add the onions with a pinch of salt. Sweat the onions until translucent, 5 to 7 minutes, then add the cherry peppers and broccoli rabe. Toss everything together and add a splash of the pickled pepper brine. Season to taste with salt. Remove to a bowl and wipe out the saute pan. Heat 1 tablespoon of olive oil in the same pan over medium heat and brown sausages on both sides, 3 to 4 minutes per side. Lower the heat if they start to burst. Open the hoagie rolls and use your fingers to scoop out some of the bread from the top part of the roll. Brush the cut sides of each roll with olive oil and place open faced on a baking sheet. Toast in the oven until warmed through until lightly golden, about 5 minutes. Lay provolone slices on the toasted rolls and melt in the oven, 3 to 4 minutes. Cut the sausage links apart, remove the strings and slice on a bias. Lay the slices over the melted provolone and top with the broccoli rabe-pepper mix and more provolone. Transfer back to the oven to heat through and continue melting cheese, 3 to 5 minutes.
   ","[Pinot Noir, Barbera, Chianti, Tempranillo]" 49138,"Orange Brulee 1 large orange 1/2 teaspoon butter
   1 tablespoon sugar
   Instructions: Slice the orange in half and blot dry with a paper towel. Rub each half with the butter and sprinkle with the sugar. Torch with a kitchen blowtorch until caramelized. Serve with a sharp spoon, such as a grapefruit spoon. ","[Chardonnay, Moscato, Riesling]" 49139,"Spicy Shrimp and Pineapple Fried Rice 1 pound medium (21/25 count) shrimp, shells and tails removed, deveined, halved lengthwise, then crosswise 2 tablespoons Ginger-Garlic Paste, recipe follows 2 teaspoons sambal oelek (Asian cl-garlic sauce)
   1/2 cup soy sauce
   1 teaspoon cornstarch
   3 large eggs 1 teaspoon soy sauce
   Peanut oil
   3 tablespoons peanut oil 1/2 medium yellow onion, diced
   1/4 cup finely diced celery
   1 tablespoon Ginger-Garlic Paste, recipe follows
   2 tablespoons toasted sesame oil
   4 cups cold cooked white rice
   1/2 cup frozen peas, thawed
   1/2 cup frozen shelled edamame, thawed
   1 cup diced fresh pineapple
   1 cup bean sprouts
   1/4 cup soy sauce
   2 tablespoons sambal oelek 3 scallions, chopped
   1/2 cup garlic cloves, peeled 1/2 cup fresh ginger, broken into broken pieces 2 tablespoons canola oil
   Instructions: For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes. For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use. For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions. Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 49140,"Quick and Healthy Turkey Chili 1 chipotle cl, finely chopped from 1 can (7 oz.) GOYA? Chipotle Chiles in Adobo Sauce 1/4 cup shredded Monterey jack cheese 1 avocado, chopped 2 tbsp. GOYA? Extra Virgin Olive Oil 1 green bell pepper, chopped (about 1 cup) 1 small onion, finely chopped (about 1 cup) 2 tbsp. GOYA? Minced Garlic, or 6 cloves garlic, finely chopped 1 lb. ground turkey 11/2 tsp. ground cumin GOYA? Adobo All-Purpose Seasoning with Pepper, to taste 2 cans (15 oz. each) GOYA? Low Sodium Red Kidney Beans, drained 2 cans (8 oz. each) GOYA? Tomato Sauce Coarsely chopped fresh cilantro Instructions:
5. Heat oil in medium pot over medium heat. Stir in peppers, onions and garlic; cook until tender, 5-7 minutes. Add turkey, cumin and Adobo. Cook, breaking up turkey with spoon, until browned, about 5 minutes.
6. Stir in beans, tomato sauce, 1 cup water and chipotle; bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 10 minutes. Season with Adobo.
7. Divide chili among serving bowls. Top with cheese, avocado and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 49141,"Creamy Italian Dressing 1/4 cup mayonnaise 2 tablespoons sour cream 2 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 small clove garlic, minced 1/2 teaspoon dried oregano Pinch of sugar Kosher salt and freshly ground pepper 1 tablespoon chopped fresh parsley 1 tablespoon grated parmesan cheese 1 tablespoon grated pecorino romano cheese Instructions: Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.) ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49142,"Thanksgiving Hashweh 1 tablespoon olive oil 1 onion, chopped
   1 pound lean ground beef
   2 teaspoons seven-spice blend
   1 1/2 teaspoons salt
   1/2 teaspoon ground black pepper
   1 cup long-grain white basmati rice, rinsed
   2 cups chicken broth
   Toasted pine nuts, for serving (see Cook's Note)
   Fresh parsley or cilantro, for serving Instructions: In a large pot over medium heat, heat the olive oil. Add the onions and ground beef and cook until the onions are soft and the ground beef is browned, 5 to 8 minutes. Season with the seven-spice blend, 1/2 teaspoon of the salt and the pepper and stir to combine. Add the rice and remaining 1 teaspoon salt and stir to combine. Pour the chicken broth on top and mix all the ingredients together. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until the rice is fully cooked. Remove from the heat but keep covered and allow the steam to continue cooking the rice for 10 more minutes. Fluff the rice, sprinkle with pine nuts and fresh herbs and use as stuffing for turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49143,"Plum-Cherry Ice Pops 3 plucots or plums (about 9 ounces), pitted and cut into quarters 8 ounces fresh or frozen pitted sweet cherries (about 40 cherries) 3 ounces red seedless grapes (about 16 grapes)
   1/3 cup confectioners' sugar
   1/8 teaspoon almond extract
   Champagne, for serving adults
   Instructions: Combine the plums, cherries, grapes, sugar and extract in a blender and puree until smooth. Pour the mixture into six to eight 4-ounce ice-pop molds and freeze overnight until solid. For adults: Invert each ice pop into a cup and add some champagne. As the ice pops melt, they create grown-up slushies. ","[Pinot Noir, Moscato, Riesling]" 49144,"Japanese-Inspired Steak Rolls 2 large bunches scallions, trimmed and halved crosswise 1 head broccoli, trimmed and sliced lengthwise into spears 2 1/2 tablespoons vegetable oil, plus more for the grill 3 tablespoons salted peanuts, chopped 1 teaspoon grated peeled fresh ginger 2 cloves garlic, finely grated 1 1/2 pounds thinly sliced beef for braciole (8 pieces) Kosher salt and freshly ground pepper 1 bunch asparagus, trimmed 1/4 cup hoisin sauce 1 tablespoon low-sodium soy sauce Instructions: Preheat a grill to medium high. Bring a medium saucepan of water to a boil; add the scallions and cook until wilted, about 45 seconds. Remove with tongs to a colander to cool, then pat dry. Add the broccoli to the boiling water and cook until just beginning to soften, about 3 minutes. Drain and transfer to a large bowl. Heat 1/2 tablespoon vegetable oil in a small nonstick skillet over medium heat. Add the peanuts and half each of the ginger and garlic; cook, stirring, until toasted, 2 to 3 minutes. Pound the beef until 1/8 inch thick. Lay 2 pieces next to each other, overlapping slightly; season with salt and pepper. Top with a quarter of the scallions, laying them crosswise. Roll up the meat around the scallions; secure with toothpicks. Repeat to make 3 more rolls. Add the asparagus, any remaining scallions and the remaining 2 tablespoons vegetable oil to the broccoli; season with salt and pepper and toss. Mix the hoisin sauce, soy sauce and remaining ginger and garlic in a bowl.
   Oil the grill grates. Brush the steak rolls with half the sauce. Cover and grill, turning and brushing with the remaining sauce halfway through, until charred, 7 to 8 minutes. Grill the vegetables until tender, 3 to 5 minutes. Halve the steak rolls, remove the toothpicks and serve with the vegetables. Top with the peanut mixture. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Grenache]

" 49145,"Shrimp Bog 1 1/2 cups uncooked rice 1/2 pound sliced bacon, finely diced 2 medium-size onions, finely chopped 2 1/4 cups chicken stock 2 medium-size, ripe tomatoes, peeled, finely chopped, and juices retained 2 teaspoons fresh lemon juice 1 1/2 teaspoons Worcestershire sauce 1 teaspoon salt 3/4 teaspoon ground nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 2 pounds medium-size shrimp, shelled and deveined 1/4 cup minced fresh parsley leaves Instructions: In a fine sieve, rinse the rice well under cold running water and drain. In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside. Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3 minutes over moderate heat, stirring. Add the rice and stir well. Add the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49146,"Broccoli with Garlic and Asiago 1 large head broccoli, cut into long, thin spears 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, finely chopped 1/4 pound Asiago cheese, shaved with vegetable peeler Instructions: Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6 or 7 minutes, until tender. Drain broccoli and remove from pan. Return pan to stove top over medium heat. Add oil and garlic. Saute garlic in oil 3 minutes. Add broccoli spears to the skillet and coat them with garlic oil. Transfer broccoli to a serving dish and garnish with curls of Asiago cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 49147,"Skillet Blueberry-Peach Cobbler 1/2 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 tablespoon cornstarch 3 large peaches, peeled, pitted, and cut into 1/2-inch thick wedges 2 1/2 cups blueberries 1 tablespoon fresh lemon juice Lemon zest, optional 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 tablespoons sugar 3/4 teaspoons salt 6 tablespoons cold unsalted butter, cut into small pieces or grated 1/2 cup buttermilk Instructions: Preheat the oven to 400 degrees F. For the filling: In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough. For the topping: Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened. Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart. Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 49148,"Rosemary and Garlic Veal Chops with Grilled Mushroom Relish and Grilled Artichokes 1/4 cup olive oil 2 tablespoons finely chopped fresh rosemary 3 cloves garlic finely chopped 1 teaspoon finely chopped lemon zest 8 veal chops, each 3/4 pounds and 1-inch thick 1 pound fresh shiitake mushrooms, stems removed 1 yellow onions, cut crosswise into 1/2-inch thick slices 3 tablespoons olive oil Salt and freshly ground pepper 2 plum tomatoes, seeded and cut into 1/2-inch dice 2 yellow tomatoes, seeded and cut into 1/2-inch dice 1 tablespoon chopped fresh thyme 2 tablespoons sherry vinegar 2 tablespoons extra-virgin olive oil 1/2 cup olive oil 1/4 cup white wine vinegar 1/2 cup dry white wine 4 cloves garlic, thinly sliced 3/4 cup water 8 artichokes, quartered and choke removed, soaked in a large bowl acidulated water 2 tablespoons fresh parsley Salt and pepper Instructions: VEAL CHOPS: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes. MUSHROOMS: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.; BRAISED AND GRILLED ARTICHOKES: Place the olive oil, vinegar, wine, garlic and water in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain and discard water. Add the artichokes, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until the barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides. Garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 49149,"Plantain Gratin 4 ripe plantains, peeled and halved lengthwise 1 teaspoon vegetable oil Kosher salt 1 cup grated aged white Cheddar cheese 3 green onions, trimmed and chopped Pickled Topping, recipe follows 1/4 cup fresh cilantro leaves 1/2 cup white wine vinegar 1/4 cup water 1/2 cinnamon stick 1 shallot, cut into 1/4-inch thick slices 2 jalapenos, seeded and cut into 1/4-inch thick slices 1 tablespoon sugar Kosher salt Instructions: Preheat the broiler. Place the plantains in a baking dish, and drizzle them with the vegetable oil, and season with salt to taste. Broil the plantains for 5 to 7 minutes, or until they are slightly caramelized. Sprinkle the cheese and green onions over the plantains and continue broiling for 3 to 4 minutes, or until the cheese melts. Transfer the plantains to a serving dish and garnish with the Pickled Topping and fresh cilantro leaves. In a small pot, bring the white wine vinegar, water and cinnamon stick to a boil. Add in the shallot, jalapenos, and sugar, and then remove the pot from the heat. Adjust the seasonings with salt, if desired, and let the mixture set for 10 minutes. Discard the cinnamon stick, and strain the liquid, reserving the pickled shallots, and jalapenos for the Plantain Gratin. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49150,"Fried Bread Two Ways 1 1/4-ounce packet instant yeast 3 tablespoons granulated sugar 2 teaspoons kosher salt 6 cups all-purpose flour 2 cups lukewarm water 5 tablespoons unsalted butter, melted 2 tablespoons olive oil 2 teaspoon finely chopped fresh rosemary Vegetable oil, for frying One 1/2-ounce chunk Parmesan, cut into 1/3-inch cubes 1/4 cup fig jam Freshly grated Parmesan, for garnish Confectioners' sugar, for garnish Instructions: Add the yeast, granulated sugar, salt and 3 cups of the flour to the bowl of a stand mixer. Whisk to combine and to break up any lumps of flour. Add the water and use a spatula to begin to mix the ingredients. Add the melted butter and the remaining 3 cups of flour and mix again until a very shaggy dough forms. Attach the bowl to the mixer fitted with the dough hook. Knead the dough on medium-low until all the dough has pulled away from the sides of the bowl and is elastic and soft to the touch, about 7 minutes. Remove the dough from the mixer and divide into 2 pieces. Add one half back to the mixer bowl and add the other half to a large glass bowl. Pour 1 tablespoon of olive oil over the dough in the glass bowl; turn it once to coat and cover it with plastic wrap or a clean kitchen towel. Add the rosemary to the dough in the mixer. Turn the mixer on and knead until the rosemary is evenly incorporated, 2 to 3 minutes. Remove the dough from the mixer and place it in a separate large glass bowl. Drizzle it with the remaining tablespoon of olive oil; turn it once to coat and cover it with plastic wrap or a clean kitchen towel. Allow both doughs to proof in a warm place until doubled in size, about 1 hour. After the dough has doubled in size, fill a large Dutch oven, fitted with a deep-fry thermometer, with about 2 inches of vegetable oil and heat to 360 degrees F. Line two rimmed baking sheets with parchment paper and two rimmed baking sheets with wire racks. Set aside. To assemble the Parmesan-rosemary dough balls, use your thumb and index finger to pinch off about 2 tablespoons of dough. Place a cube of Parmesan in the center and close the dough around it, pinching the seam to seal it. Place it seam side down on the parchment-lined baking sheet. Continue the process with the remaining rosemary dough and Parmesan. Set aside the finished dough balls. To assemble the jam-filled dough balls, use your thumb and index finger to pinch off 2 to 3 tablespoons of dough. Flatten the dough slightly, then spoon about 1/2 teaspoon of the jam into the center of the dough. Carefully pull the edges of dough up and over the jam, pinching the seam to seal it, making sure to leave no jam exposed. Place it seam side down on the second parchment-lined baking sheet. Continue the process with the remaining dough and jam. When the oil is at 360 degrees F, carefully lower 5 to 6 Parmesan-rosemary dough balls into the hot oil. Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to a wire rack-lined baking sheet. Immediately sprinkle with salt. Fry the remaining Parmesan-rosemary dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with freshly grated Parmesan before serving. To fry the jam-filled dough, carefully lower 5 to 6 dough balls into the hot oil Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to the second wire rack-lined baking sheet. Fry the remaining jam-filled dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with confectioners' sugar before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 49151,"Fontina Risotto with Chicken 4 cups low-sodium chicken broth 5 tablespoons unsalted butter 1 medium onion, finely chopped 2 1/2 cups arborio rice 3 sprigs fresh thyme 1 cup dry white wine Kosher salt 1 cup finely grated Parmigiano-Reggiano cheese Freshly ground pepper 1 cup coarsely grated fontina cheese, plus more for garnish 8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups) 1/4 cup roughly chopped fresh parsley Instructions: Bring the broth and 4 cups water to a simmer in a saucepan; keep warm. Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes. Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 49152,"Brownie Tart 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 teaspoon kosher salt
1 1/2 cups sugar, divided
1/2 pound (2 sticks) unsalted butter
1 cup bittersweet chocolate chips
3 large eggs
1 tablespoon instant coffee dissolved in 1 tablespoon of hot water
1 1/2 pints raspberries
Powdered sugar, for garnish, as needed
Vanilla bean ice cream, for serving
Instructions: Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 1 1/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49153,"Soft Pretzels Two Ways 1 cup baking soda One 8-ounce tube refrigerated crescent dough 1 large egg beaten with a splash of water Flaky salt, for sprinkling Cinnamon sugar, for sprinkling Obatzda (Beer Cheese), recipe follows, for serving Glaze, recipe follows, for serving 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 2 cups powdered sugar, plus more if needed 2 to 3 tablespoons milk, plus more if needed 1/4 teaspoon vanilla Instructions: For the baking soda bath: Preheat the oven to 250 degrees F. Spread out the baking soda on a rimmed baking sheet and bake for 1 hour. Set aside to cool. This can be prepped ahead and stored in an airtight container for several weeks. (Even though the baked baking soda isn't as strong as lye, what is traditionally used for making pretzels, it could still potentially irritate your skin, so avoid touching it with bare hands once it's out of the oven.) To make the baking soda bath: Place the baked baking soda in an 8-inch square baking dish and add 2 cups of water. Gently whisk it to dissolve the baking soda. (It likely won't all dissolve; a few baking soda chunks are totally okay as long as you remove any that stick to the dough.) Set aside. For the pretzels: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Unroll the dough with a long edge facing you. Cut twelve 1-inch vertical strips. One at a time, twist 6 of the strips a few turns, then form into circles and press the ends together. Transfer to one of the prepared baking sheets, leaving room between each circle. These will be the savory pretzels. Cut the remaining 6 strips into 1-by-2-inch rectangles and transfer to the other prepared baking sheet, leaving room between each rectangle. These will be the sweet pretzels. Working in batches using gloved hands, tongs or a slotted spoon, immerse the pretzel dough pieces in the baking soda bath for 2 to 3 minutes on each side. Transfer to a plate or pan lined with a paper towel and pat them dry; place them back on the baking sheet. Brush the dough with the egg wash. Sprinkle the circles with flaky salt and the rectangles with cinnamon sugar. Bake until deep golden brown, 8 to 10 minutes for the rectangles and about 15 minutes for the circles. Serve the savory pretzels with the Obatzda (Beer Cheese) and the sweet pretzels with the Glaze for dipping. 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. Add the sugar, milk and vanilla to a bowl and whisk until smooth. If too thick, add more milk as needed. If too thin, add more powdered sugar. Serve with sweet pretzel bites! ","[Chardonnay, Riesling, Pinot Grigio, Gewrztraminer]" 49154,"Mexican Black Bean Chili 3 pounds black beans, dry 2 quarts water 1 1/2 cups onions, chopped 1/2 cup green pepper, chopped plus 1/4 cup green pepper, chopped 2 tablespoons chipotle chili pepper 1 tablespoon salt 1 tablespoon black pepper 1 quart chili sauce 1/4 cup red pepper, chopped 1/2 cup tomatoes, diced 3 tablespoons chili powder 1 tablespoon cumin 1 teaspoon lime juice 2 bunches cilantro, chopped 3 cups water or vegetable stock Instructions: Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 49155,"Vegetarian Cuban Sandwich 4 (8-inch) long pieces French bread, halved lengthwise 1 tablespoon Dijon mustard 1 teaspoon Chipotle nonfat sour cream 1 roasted red bell pepper, seeded and sliced 4 oyster mushrooms, marinated and cooked (Sauteed) 1 handful lightly sauteed spinach 2 teaspoons nicoise olives, pitted and thinly sliced 4 thin slices low-fat white cheddar cheese 1 dill pickle thinly sliced lengthwise into long, fat (broad) slices Instructions: Heat a griddle (or use a sandwich press) or cast-iron skillet to very hot. Spread the mustard and sour cream on the top halves. On the bottom halves layer the roasted pepper, mushrooms, spinach, olives, cheese and pickle. Cover with the top halves, and wrap each sandwich tightly in aluminum foil. Place these sandwiches on the griddle or skillet, and then place a heavy skillet on top; try to distribute the weight evenly over the sandwiches. (You can even use a brick to do this!) Cook 3 to 5 minutes, pressing down occasionally to flatten the sandwiches. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 49156,"Cilantro Lentils 1 1/2 cups dried red lentils, rinsed 1 large tomato, chopped 1 1-inch piece ginger, peeled and minced 3/4 teaspoon turmeric Large pinch of cayenne pepper Kosher salt 2 tablespoons unsalted butter 3 cloves garlic, thinly sliced 1/2 cup chopped fresh cilantro Juice of 1 lemon Instructions: Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.
Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49157,"Bouillabaisse Fish Broth 3 pounds cleaned fish bones and heads, lobster bodies and/or shrimp shells 1/4 cup olive oil 2 carrots 3 stalks of celery 1 large leek, split and washed 2 medium onions 1 small fresh fennel bulb, greens only or 2 tablespoons fennel seeds 3 large garlic cloves 1 (15 1/2-ounce) can plum tomatoes, drained 1/2 teaspoon saffron threads 1 tablespoons dried thyme 1 tablespoon dried oregano 2 to 3 bay leaves 2 teaspoons salt 1 teaspoons whole black peppercorns 2 bay leaves 1 cup dry white wine 2 quarts fish stock 2 quarts water Instructions: Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49158,"Kofta Kabobs 2 pounds lean ground lamb or beef 4 stems parsley 1 small onion, finely chopped 3 cloves garlic, roasted, peeled, and chopped 1 teaspoon white pepper 1 teaspoon ground cumin 1/2 teaspoon ground coriander, optional Small pinch clove, optional 5 mint leaves, very finely chopped, optional Kosher salt cl flakes, optional Instructions: In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate. Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot. ","[Syrah, Malbec, Tempranillo, Garnacha]" 49159,"Aqua Fresca di Frutta 1 large cantaloupe or 1/2 a watermelon, seeded and diced (about 3 cups) 1 1/2 cups water 1/2 cup sugar, plus more to taste 2 to 3 limes, juiced Pinch salt Instructions: Puree cantaloupe or watermelon in a food processor and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and add sugar, lime juice, and salt, to taste. ","[Viognier, Vermentino, Moscato, Sauvignon Blanc]" 49160,"Taco Salad 1 medium sweet onion, finely diced 1 pound ground white meat chicken (white meat only, no fat) 1/4 to 1/3 cup lime juice, plus 1 lime, zested 1 package taco seasoning mix 1 head romaine lettuce, thinly sliced 1 mango, peeled, seeded, and cut into 1/2-inch chunks 1 tomato, cored, cut into 6 to 8 wedges 1 cup shredded carrots 1/2 cup thinly sliced scallions 3/4 cup cooked canned, white beans or black beans, (fat free, sugar free) rinsed and drained 1 avocado, peeled, seeded and cut into 8 wedges 1 (16-ounce) jar sugar free, fat free tomato salsa 16 baked taco chips 4 pickled jalapenos Instructions: In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool. Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 49161,"Crispy Sushi with Steamed Clams, Wasabi and Fermented Black Beans 1 1/2 cups various vegetables, chopped into short (julienne) ribbons Salt and pepper, to taste Peanut oil, to saute the vegetables 1/2 cup prepared ginger soy vinaigrette (recipe below) 4 lumpia wrappers 4 strips of raw tuna cut 5 inches long and 1/2-inch thick Water, to seal the wrappers Peanut or canola oil to fry the prepared lumpias 12 clams, scrubbed 1 cup dry white wine 1/2 cup dry white wine 2 tablespoons mirin (rice wine) 1/4 cup rice wine vinegar 1 tablespoon ginger, peeled and finely chopped 1 tablespoon garlic, peeled and finely mince 1 jalapeno, stem and seeds discarded, finely minced 1 cup chicken stock 1/4 cup fermented black beans, soaked in a little cool water, rinsed and drained 2 scallions, green and white parts, cleaned and sliced into small rings 2 tablespoons cold butter, cut into a small dice 1 cup red wine vinegar 1/2 cup soy sauce 1/2 cup dark roasted sesame oil 1/2 cup olive oil 1/2 cup chopped cilantro leaves 3 tablespoons peeled, minced ginger 3 tablespoons peeled, minced garlic 1 1/2 tablespoons sugar Cracked black pepper, to taste Instructions: Saute the vegetables in a very hot wok or saute pan. When they are almost cooked add enough of the ginger soy vinaigrette just to coat them. Cool in a strainer so as to let all of the excess wetness not create a wetness problem for the wrapper. Now lay out one lumpia wrapper at a time. Center the vegetables and a strip of the tuna on the lower third of each wrapper. Roll them up until almost closed folding in the sides as you do. Seal with the water by rubbing the lumpia's edges with your water moistened fingers. Note: These can be prepared ahead by as much as a full day and kept refrigerated covered with plenty of plastic wrap to keep the wrappers from drying out. For the dish: Wasabi, as desired Heat four bowls until very warm. Place enough oil in a fryer or large pan to fry the stuffed lumpia. Bring the oil to 350 degrees and fry them until crisp. (You may do this in batches keeping them warm). Drain on paper toweling. Cut a tiny amount of the end of each of the lumpia wrappers off. (This is just excess dough and it will allow the lumpia to stand upright). Cut them in half on a strong 45 degree bias angle. Now stand them up and place them in the center of the bowls. Place 3 of the warm clams in each of the four bowls. Now spoon the fermented black bean mixture into the bowls. Place the wasabi on the rims of the dish as desired. Serve. Note: The dish may be garnished with lime wedges, cilantro leaves and/or dots of salsa Sriracha (a very red Southeast Asian hot sauce). Place the clams in a small saucepan with a lid. Add the white wine and steam them open on medium high heat until the clams open. Remove from the heat and set aside, keeping them warm Combine the white wine, mirin, rice wine vinegar, ginger, garlic and jalapeno in a small saucepan on high heat and reduce by half, (about 3 minutes). Add the chicken stock and reduce the mixture to about 1/2 cup, (about 15 minutes.) Add the scallions and the fermented black beans and cook until just a little bit of liquid remains. Whisk in the butter and keep warm. Combine all of the above together and keep at room temperature if preparing the dish directly. Otherwise refrigerate until almost ready to cook Note: Any extra vinaigrette can be stored cold for a week or so. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49162,"Crispy Duck 6 star anise 4 tablespoons freshly grated ginger 2 tablespoons Shaohsing rice wine or dry sherry 2 tablespoons ground Sichuan peppercorns 2 tablespoons sea salt 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 2 skin-on duck breasts, skin scored in a criss-cross pattern 1 tablespoon groundnut oil (peanut) Salad greens, for service 3 1/2 ounces water 2 ripe plums, stoned and quartered 2 ounces dried apricots, chopped 2 tablespoons sugar 1 tablespoon honey 1 cinnamon stick 1 star anise Juice of 1 lime Serving suggestion: This dish is delicious accompanied by stir-fried green beans and roasted sweet potatoes. Instructions: To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine. Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
Preheat an oven to 400 degrees F.
Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49163,"Cheesecake Brownies 1/2 cup butter 1.7 ounces dark chocolate bar, chopped 1/2 cup cocoa powder 1 cup sugar 2 eggs 1 teaspoon vanilla extract, plus 1 teaspoon 2/3 cup all-purpose flour Pinch cayenne pepper 8 ounces cream cheese 1/3 cup sugar 1 egg yolk Instructions: Preheat oven to 350 degrees F. In a small saucepan over low heat melt the butter, chocolate and cocoa powder. Transfer to a large bowl. Add sugar, eggs, 1 teaspoon vanilla, flour, and cayenne. Using a hand-held electric mixer beat until well combined. Spread batter into a buttered and floured 8 by 8-inch pan. In a medium bowl add the cream cheese, sugar, egg yolk, 1 teaspoon vanilla and beat until thoroughly mixed. Dollop the cheese mixture on top of the batter in the pan. Bake for 35 minutes. Remove from the oven and cool before slicing. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 49164,"Spicy White Anchovy with Egg Pizza Semolina flour, for dusting Pizza Dough, stretched into a 12-inch circle, recipe follows 2 tablespoons canola oil 1 small Spanish onion, finely diced 2 cloves garlic, smashed to a paste 1 serrano cl, finely diced Red pepper flakes, to taste One 28-ounce can plum tomatoes Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Clover honey, if needed Chopped fresh flat-leaf parsley 1 pound fresh mozzarella cheese, thinly sliced 8 ounces whole milk low-moisture mozzarella cheese, grated 1 bunch broccoli rabe, chopped, blanched and dried
6 white anchovies 1 fried egg, for serving Parmigiano-Reggiano, grated, for garnish Fresh parsley, chopped, for garnish Fresh thyme, picked, for garnish 1/2 cup warm water (100 degrees F to 110 degrees F) 1/2 teaspoon sugar 1 packet dry yeast 1 1/2 cups all-purpose flour, plus more for work surface 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil, plus more for coating bowl Instructions: Preheat a pizza stone in a 500 degree F oven. Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top.
For the sauce: Heat the oil in a medium saucepan over high heat. Cook the onions until soft, about 4 minutes. Stir in the garlic, serrano and red pepper flakes, 30 seconds. Add the tomatoes and bring to a boil, and then reduce to a simmer and cook until thickened, 20 to 30 minutes. Mash the tomatoes, using a masher. Season with salt, black pepper and honey, if using. Stir in the chopped parsley and remove from the heat.
For assembling: Ladle a thin layer of sauce onto the pizza dough, and sprinkle the sliced and grated mozzarella on top. Arrange some of the broccoli rabe over the cheese. Season with salt and black pepper and bake until the crust is golden brown and the cheese is completely melted, about 8 minutes. Arrange the anchovies on the pizza, top with the egg and grated Parmigiano-Reggiano, and garnish with chopped parsley and thyme. Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Stir in the sugar and dry yeast to combine and let sit 15 minutes. The top of the water will bubble and smell very yeasty, this is what you want.
Combine the flour and salt in a large mixing bowl. Make a well in the center and pour in the olive oil and yeast water. Gradually stir the flour into the liquid, using a fork. Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour. Use your hands to knead the dough to a smooth consistency.
Place the dough in a lightly oiled mixing bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes. Portion the dough and stretch to the desired size. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49165,"Gingerbread House Cake Nonstick baking spray (see Cook's Note) 2 1/2 cups all-purpose flour (see Cook's Note) 1 teaspoon gingerbread spice 1 teaspoon kosher salt 1 cup molasses 1 cup vegetable oil 1 cup granulated sugar 1 cup boiling water 2 teaspoons baking soda 2 large eggs, lightly beaten 1 pound confectioners' sugar 2 tablespoons meringue powder 5 to 6 drops green gel food coloring
Candies, such as gumdrops, candy canes, shredded coconut, shaved chocolate, cinnamon sticks, white chocolate chips, cinnamon candies and red sanding sugar Instructions: For the cake: Preheat the oven to 350 degrees F and generously spray a 9-cup gingerbread house cake mold with nonstick baking spray. Whisk the flour, gingerbread spice and salt in a medium bowl. Set aside. Whisk the molasses, oil and granulated sugar in a large bowl. Combine 1 cup boiling water with the baking soda in a heat-proof measuring cup and stir to dissolve. Whisk the water mixture into the molasses mixture until well combined. Whisk in the flour mixture and then the eggs until combined.
Pour the batter into the prepared cake mold and bake until the edges are set and a toothpick inserted in the center comes out clean with a few wet crumbs, 50 to 55 minutes. Cool for 10 minutes in the pan before unmolding onto a cooling rack to cool completely.
For the icing: Combine the confectioners' sugar and meringue powder in the bowl of an electric mixer fitted with the whisk attachment. Add 5 tablespoons water and beat on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
Transfer 1/2 cup of the icing to a small bowl, add food coloring for desired shade of green and stir to combine. Transfer the green icing to a piping bag and snip off the tip. Transfer the remaining icing to a second piping bag and snip off the tip.
For the decorations: Transfer the cake to a baking sheet or decorative tray. Use the green icing to pipe trees and shrubbery on the sides of the house. Use the white icing to pipe windows and outline the roof and eaves. Sprinkle with the shredded coconut for snow. Decorate the house and grounds with candies such as gumdrops, candy canes, shaved chocolate, cinnamon sticks, white chocolate chips, cinnamon candies and red sanding sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49166,"Clams Casino Linguine Small handful fresh flat-leaf parsley leaves, roughly torn 1 cup dried panko breadcrumbs 1/3 cup fresh oregano leaves, chopped 1 pound dried linguine pasta 4 ounces pancetta, diced 1/2 small yellow onion, finely chopped 1 large clove garlic, minced Pinch red chili flakes 1/3 cup dry white wine 12 fresh Littleneck clams, with their liquor, chopped 2 tablespoons unsalted butter, optional Finely grated zest of 1/2 lemon Freshly ground black pepper Kosher salt 3 tablespoons olive oil, divided, plus more as needed Instructions: Bring a large pot of water to a boil and salt it generously. Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the panko and cook, stirring, until golden brown, 2 to 3 minutes. Immediately transfer to a bowl, stir in the oregano, season the crumbs lightly with salt, and set aside. Wipe out the skillet. Drop the pasta into the boiling water, stir, and cook until just al dente, according to package instructions. Return the skillet to medium heat and add the remaining olive oil and the pancetta. Cook, stirring frequently, until golden brown and crisp. Transfer to a small bowl using a slotted spoon and set aside. Add the onions to the skillet and cook, stirring, until softened, 2 to 3 minutes. Stir in the garlic and red chili flakes and cook for about 2 minutes more. Increase the heat to medium-high and pour in the wine. Let it simmer until nearly evaporated, about 1 minute. Add the clams with their liquor and cook, stirring, until the clams are cooked through, 30 seconds to 1 minute. Stir in the butter, if using, lemon zest, parsley and reserved pancetta and toss until melted and hot. Remove about 1/2 cup of the pasta cooking water and reserve; drain the linguine and toss it in the skillet. Toss the pasta with the clam sauce using tongs until evenly coated and combined, adding some pasta water or olive oil if the mixture is too dry. Season the pasta with a little salt, if desired, and a healthy grind of black pepper. Transfer the pasta to a serving platter and scatter some of the breadcrumbs evenly over it. Serve immediately with more breadcrumbs passed at the table. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 49167,"Sloppy Joes 2 tablespoons vegetable oil 1 large onion, diced 1 small red pepper, trimmed, seeded and diced 4 large cloves garlic, minced 1 teaspoon dried marjoram 2 pounds ground beef (chuck preferred) Three 8 ounces cans tomato sauce 3 tablespoons sugar 3 tablespoons Worcestershire sauce 2 tablespoons red wine vinegar 1 1/2 tablespoons yellow mustard 1/2 to 3/4 cup water Kosher salt and freshly ground black pepper
6 hamburger buns, toasted Instructions: In a large saute pan, heat the oil over medium-low heat, add the onions, saute for 5 minutes. Add the peppers and cook for 5 minutes more. Stir in the garlic and marjoram, continue to cook for 2 minutes more. Transfer vegetables to a bowl with a slotted spoon and reserve. Add the meat to the pan, increase the heat to medium, and cook the meat, breaking it up with a wooded spoon, until it just loses it's color about 5 minutes. Pour excess fat from the pan and discard. Combine the meat and vegetables in the pan along with the tomato sauce, sugar, Worcestershire, vinegar, mustard, and 1/2 cup of the water. Bring the mixture to a simmer, cover, and cook for 20 minutes. (If the mixture appears to be too dry add the additional water.) Season with the salt and pepper to taste. When ready to serve divide the mixture evenly between the buns. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 49168,"Parmesan-Crusted Chicken with Creamy Honey-Mustard Dip Cooking spray 1/3 cup all-purpose flour Salt and ground black pepper 1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips 1/3 cup milk 1/3 cup grated Parmesan 1/2 cup quick-cooking oats 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 cup sour cream, regular or low-fat 2 teaspoons Dijon mustard 2 teaspoons honey Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through. To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey. Serve chicken with dip on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49169,"Black Beans and Rice with Cilantro Pesto 1 pound black beans, picked over, soaked overnight and drained 2 tablespoons canola oil 1 Spanish onion, finely chopped 2 cups long grain rice
Salt and freshly ground pepper 2 cups chopped cilantro leaves, plus 1/4 cup chopped cilantro, for garnish
2 cloves garlic, chopped
1 tablespoon pine nuts
3/4 cup pure olive oil 1/2 cup grated cotija cheese Instructions: Place soaked beans in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until cooked through, about 1 1/2 hours, adding more water if needed. Drain beans into a colander set over a bowl and reserve the cooking liquid from the beans. Heat oil in a medium saucepan on the grates of the grill. Add the onions and cook until soft. Add the rice, toss to coat in the oil and onion mixture, and cook for 2 minutes. Add 3 3/4 cups of the bean cooking liquid (if there is not enough liquid, add some water to measure 3 3/4 cups). Season the rice with salt and pepper, stir well, and bring to a boil. Reduce heat, place cover on the pot, and cook until rice is just cooked through, about 14 to 16 minutes.
While the rice is cooking, place cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, add the oil and process until smooth. Add the cheese and process until incorporated. Season with salt and pepper, to taste.
Place rice and beans in a large bowl, fold in the cilantro pesto, and garnish with the additional chopped cilantro.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 49170,"Fish Tacos with Papaya Slaw 1 small slightly underripe papaya 3 cups shredded green cabbage 1 cup daikon or white radish matchsticks (see Cook's Note) 1 Thai red cl, thinly sliced 1 clove garlic, grated 3 tablespoons lime juice plus 1 teaspoon lime zest 2 tablespoons fish sauce 1 tablespoon plus 1/2 teaspoon brown sugar Kosher salt 1 tablespoon chili powder 1 1/2 teaspoons kosher salt, plus more as needed 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon garlic powder 1 1/2 pounds skinless red snapper fillets or other thin flaky white fish fillets Oil, for cooking 1/2 cup crema 1 tablespoon chopped chipotle and adobo sauce 1 teaspoon hot sauce 12 street-taco-size flour tortillas, warmed 2 avocados, sliced Pickled Red Onions, recipe follows 1/3 cup fresh cilantro leaves Lime wedges 1 cup red wine vinegar 1/4 cup sugar 2 tablespoons kosher salt 1 tablespoon pickling spice 1 red onion, thinly sliced into rings Instructions: For the slaw: Peel the papaya, then slice in half and remove the seeds. Shred into 2 cups of matchsticks and put in a large bowl (see Cook's Note). Add the cabbage and daikon and toss to mix. In a liquid measuring cup or small bowl, mix the cl, garlic, lime juice and zest, fish sauce, brown sugar, 1 tablespoon water and salt to taste. Pour the dressing over the slaw and slightly massage to coat. Set aside. For the fish: In a small bowl, combine the chili powder, salt, coriander, cumin, paprika and garlic powder. Evenly sprinkle the seasoning mixture over both sides of the fish. Heat a griddle pan over medium heat. Oil the griddle, and cook one side, about 3 minutes. Flip the fish over and remove the griddle from the heat. Allow the fish to finish cooking from the residual heat until it flakes easily, another 3 minutes. Transfer the fish to a plate, then season with more salt and break into large pieces. Make the crema: Whisk the crema, chipotle and adobo and hot sauce together. Set aside. To serve: Top each tortilla with avocado, fish, Pickled Onions, papaya slaw, crema, cilantro and a squeeze of lime. Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 49171,"Italian Chicken and Dumplings 5 tablespoons extra-virgin olive oil, divided 2 pounds chicken tenderloins, diced into bite-sized pieces Salt and freshly ground black pepper 4 tablespoons butter, divided 12 large white mushrooms, sliced 1 cup shredded carrots, store bought 4 ribs celery from the heart, very thinly sliced 1 to 2 fresh bay leaves 3 tablespoons all-purpose flour 3 cups chicken stock, divided 1 cup basil leaves 1 clove garlic A generous handful parsley leaves A handful pine nuts, lightly toasted A couple handfuls grated Parmigiano-Reggiano 1 lemon , zested 2 (10 to 12-ounce) packages, fresh gnocchi Instructions: Place a large pot of water on to boil for gnocchi. Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken. Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil. Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon. Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges. Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 49172,"Mint Meyer Lemonade 1 cup fresh mint leaves, plus more for garnish 1 cup sugar 1 cup Meyer lemon juice 1 Meyer lemon, sliced into thin rounds Vodka, for serving, optional Instructions: Place the mint and sugar in a small saucepan with 1 cup water. Bring to a simmer, stirring until the sugar dissolves, and then remove from the heat and let stand 15 minutes. Strain the mint simple syrup into a large pitcher, and stir in the lemon juice and 6 cups cold water. Serve over ice and garnish with mint leaves and/or lemon slices. Add a shot of vodka to each glass, if desired. ","[Prosecco, Sauvignon Blanc, Ros]" 49173,"Cinnamon Bun Turkeys 1/2 cup whole milk 2 1/4 teaspoons active dry yeast (from a 1/4-ounce package) 1/4 cup granulated sugar 4 tablespoons unsalted butter, melted, plus more for the bowl 1 1/2 teaspoons pure vanilla extract 1 large egg yolk 2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 3/4 teaspoon fine salt 1/2 teaspoon grated nutmeg 1 1/2 sticks unsalted butter, very soft, plus more for coating the pan 1/3 cup granulated sugar 2 tablespoons ground cinnamon 12 pecan halves 24 dried currants 24 slices thick-cut cooked bacon 1 1/3 cups confectioners' sugar 1/3 cup sweetened condensed milk 4 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract Instructions: For the dough: Combine the milk and 1/2 cup water in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from the heat and sprinkle the yeast over the surface. Sprinkle a pinch of the granulated sugar over the top and let sit without stirring, until foamy, about 5 minutes. Whisk the butter, vanilla and egg yolk into the yeast mixture. Whisk together the flour, salt, nutmeg and the remaining granulated sugar in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn the dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush the inside of a large bowl with butter. Put the dough in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap and trace a circle the size of the dough on the plastic. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. Turn the dough out of the bowl and knead briefly to release the excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with the plastic and proof in the refrigerator for 4 hours or up to overnight. For the filling: Butter a 13-by-9-inch baking pan. Whisk the granulated sugar and cinnamon together in a small bowl. Cut off a 3-inch, or 5-ounce, ball of dough and set aside to make turkey heads. Turn the remaining dough onto a floured work surface and press flat. Then roll into an 18-by-10-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about a 1-inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press this edge against the cylinder to seal. Slip a long, taut piece of string or unflavored dental floss under the cylinder, about 1 1/2 inches from the end. Lift and cross the string ends over the cylinder, and then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them.
Cut the reserved piece of dough into 12 equal pieces. Roll each piece of dough into a 3/4-inch ball. Set each ball of dough aside in a separate baking dish. These will become the turkeys' heads. Cover the rolls and dough heads loosely with plastic wrap. Set aside in a warm place to rise until both double in size, about 1 hour 30 minutes.
Position a rack in the center of the oven and preheat to 350 degrees F. Using kitchen shears pointing diagonally upward, make a horizontal snip halfway through the front of each ball of dough to form a pointy beak. Pull the beak down a bit to exaggerate the shape. Place a pecan half halfway inside each snip under the beak to form a \waddle.\ Place two currants above the beak for eyes; press lightly to secure. Place each dough head on top of the lower left hand corner of each cut roll to make turkeys.
Bake the buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. (Leave the oven on.) For the glaze: Meanwhile, sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter and vanilla to make a thick, smooth icing. When the buns come out, cool them in the pan for 10 minutes. Drizzle the glaze evenly over all of the bun bodies, but not the heads.
While the buns are cooling, warm the cooked bacon strips in the oven. To serve, remove each bun turkey from the pan. Slice bacon strips in half. Insert four half-strips of bacon into the back-most cinnamon swirl, so that they form an upright fanned turkey tail. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49174,"Pan-Seared Halibut with Charmoula over Quinoa and Asparagus 1 1/2 teaspoons ground cumin 2 1/2 cups loosely packed cilantro leaves and stems (about 1 bunch) 3/4 cup loosely packed parsley leaves (about 1/2 bunch) 1/3 cup extra-virgin olive oil 1 teaspoon smoked paprika Pinch cayenne pepper 1 clove garlic, grated Zest and juice of 1 lemon Kosher salt and freshly ground pepper Kosher salt 3/4 cup quinoa (red or white) 1 bunch asparagus, trimmed and cut into 1-inch lengths 1 small white onion, thinly sliced 1 tablespoon extra-virgin olive oil Freshly ground black pepper 3 tablespoons extra-virgin olive oil Four 4-ounce skinless halibut fillets Kosher salt and freshly ground black pepper Instructions: Put the cumin in a small dry skillet over medium-high heat and swirl until toasted and fragrant, 1 to 2 minutes. Transfer the cumin to a food processor along with the cilantro, parsley, oil, paprika, cayenne, garlic and lemon zest and juice. Pulse until coarsely blended. Season with salt and pepper. Cover and refrigerate. Bring a medium pot of salted water to a boil over high heat. Gradually add the quinoa, lower the heat to medium-high and keep at a rolling simmer for 10 minutes. Add the asparagus and continue to cook for 3 more minutes. Drain and set aside. Meanwhile, cook the onions in a medium skillet with the oil over medium-high heat until caramelized, 10 to 15 minutes. Fold the onions into the quinoa and season with salt and pepper. Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the halibut with salt and pepper and place the fish in the skillet, flesh-side down. Cook until just opaque and cooked through, 2 to 3 minutes per side (depending on the thickness of the fish). Divide the quinoa among serving plates. Top with the fish and charmoula.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 49175,"Turkey Burgers 1 poblano pepper 2 pounds dark meat ground turkey 2 pounds white meat ground turkey 2/3 jalapeno, seeded and minced Pinch of kosher salt Pinch of freshly ground black pepper 1 teaspoon olive oil 10 to 12 brioche or gluten-free buns, sliced in half Butter lettuce leaves, for serving 10 to 12 slices beefsteak tomato 10 to 12 slices red onion Suggested toppings: mustard, mayonnaise and ketchup Instructions: Using tongs, grill the poblano on the stovetop until the skin is blackened. Place in a paper or plastic bag and set aside to cool for about 20 minutes. Remove the skin and seeds from the poblano under running water, then dice. Add the dark and light meat ground turkey to a bowl. Add the poblano, jalapeno, salt and pepper. Drizzle in the olive oil and mix together. Form the mixture into 10 to 12 patties. Heat a grill or grill pan to medium high and cook the burgers until charred and golden on the outside and cooked all the way through, 5 minutes per side. Toast the buns cut-side down on the grill until golden, a couple of minutes. Serve the burgers in the buns (or wrap in lettuce leaves) with sliced tomato, red onion, lettuce, mustard, mayonnaise and ketchup. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49176,"Chocolate Chip Cookies 1 1/2 sticks unsalted butter, cut into cubes 1/2 cup dark brown sugar, packed 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 1 1/2 teaspoons instant espresso 2 large eggs 1 tablespoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup good quality chocolate chips or chunks Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine cold butter, dark brown sugar, light brown sugar, granulated sugar and espresso with a hand mixer. Mix at slow speed for 30 seconds and increase speed until the mixture is fluffy, about 6 minutes. Lower the speed and add the eggs 1 at a time. Add vanilla and mix until all ingredients are incorporated. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter and sugar mixture in batches. Stir with a spatula until well blended. Fold in the chocolate chips or chunks and spoon the dough onto 2 parchment lined cookie sheets at least an inch apart. Bake for 14 to 15 minutes. Rotate the cookie sheet half way through so that the cookies bake evenly. Remove the cookies from the oven and transfer to a wire rack to cool. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 49177,"No-Bake Chocolate Hazelnut Cheesecake Nonstick cooking spray, for the pan One 9-ounce package chocolate wafer cookies
4 tablespoons unsalted butter, melted Two 8-ounce packages cream cheese, at room temperature
1 cup chocolate hazelnut spread
1/2 cup confectioners' sugar
One 12-ounce tub whipped topping
1/2 cup toasted hazelnuts, chopped
Instructions: Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground. In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes. In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 49178,"Banana Bread with Pecans 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 4 overripe bananas 1 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup pecans, finely chopped Confectioners' sugar, for dusting Instructions: Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49179,"Kansas City-Style BBQ Sauce 2 tablespoons neutral-tasting oil, such as grapeseed or vegetable 6 cloves garlic, smashed 2 tablespoons tomato paste 1 slightly heaping tablespoon chili powder 1 tablespoon paprika 1 teaspoon crushed red pepper 1/4 teaspoon ground allspice Pinch ground cloves 2 cups ketchup 2 cups water 1/2 cup cider vinegar 1/4 cup dark molasses 1/4 cup firmly packed dark brown sugar 1 tablespoon kosher salt 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 teaspoons English-style dried mustard 1 teaspoon freshly ground black pepper 1 bay leaf Instructions: Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 49180,"Lemon Berry Tartlets 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/4 cup lemon juice 2 teaspoons grated lemon peel 1 cup frozen creamy whipped topping, thawed 6 mini graham cracker pie crusts 1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves Instructions: 1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping. 2 DIVIDE evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49181,"Buffalo Chili in a Jalapeno Bread Bowl 8 dried ancho chiles 1 large green bell pepper, seeded and chopped 3 large cloves garlic, chopped 1 cup yellow onions, chopped 1/4 cup olive oil 5 pounds Buffalo (American bison) top round, trimmed and cut into 1- to 3-inch cubes 1 tablespoon salt 1 1/2 teaspoons freshly ground black pepper 1 1/4 teaspoons Mexican oregano 1 tablespoon ground cumin, toasted in dry pan 2 cups of water 2 14 1/2 ounce cans whole tomatoes Optional: 2 tablespoons masa harina dissolved in 1/2 cup water for thickening chipotle or cayenne pepper for extra kick. 1 teaspoon dry yeast 1 cup warm water 1/4 teaspoon salt 3 cups organic all-purpose flour 1/2 teaspoon sugar Fresh jalapeno pepper, seeded, deveined and chopped Instructions: In a large skillet, brown the chiles, bell pepper, garlic and onion in 2 tablespoons of the olive oil until soft. Set aside. In a large Dutch oven, brown the buffalo in the remaining olive oil. Drain any excess fat and add the bell pepper, garlic and onion mixture along with the salt, pepper, oregano, cumin and 2 cups of water. Add the tomatoes and their juice, squishing each tomato with your hand before it goes into the pot. Add the cl puree or whatever cl mixture you are using, stir and bring to a boil. Reduce heat and cook, partially covered, at a simmer for about 1 1/2 to 2 hours or until the buffalo is tender and the tomatoes have broken down and the whole thing has turned a beautiful dark brick red. If a thicker chili is desired, add the masa harina and water mixture, stirring to thicken. Return to heat and cook about 10 minutes more. If you prefer beans with your chili, add the precooked bean of choice. For the bread bowl: Dissolve yeast in 1/4 cup warm water with sugar and 1/2 cup of flour. Let stand for 10 minutes to proof. Combine with remaining water and salt in mixing bowl. Blend well. Add flour a half cup at a time until a loose paste is formed. Add remaining flour and mix on low speed until dough pulls away from side of bowl. The dough should be smooth and elastic at end of kneading process. Let rise, punch down and let rise again. To make bowls, cut off a piece of dough and shape into ball with floured hands, and roll out on floured board to a 1/2 to 1 inch larger diameter than the soup bowl you will be using as a form. Press the chopped jalapeno pepper pieces into the dough avoiding what will be the bottom of the dough bowl (as they make holes in the dough while baking and they leak). Spray the bowl (of course it must be ovenproof) with non-stick spray and place an oiled or parchment covered sheet pan, lightly form the dough over the upside-down bowl, leaving the excess flat on the sheet pan to form a little lip on the dough bowl. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Pour chili into bread bowl. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 49182,"The Best Shish Kebabs Nonstick cooking spray 1/2 cup red wine vinegar 4 scallions, finely chopped 2 tablespoons Dijon 2 large cloves garlic, finely grated 2 teaspoons granulated sugar 2 teaspoons Italian seasoning 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1/2 cup olive oil 1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces) 1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces) 1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces) 2 medium red onions, root left intact, cut into 16 wedges 1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces) Instructions: Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray. Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified. Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight. Prepare a grill for medium-high heat. Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients. Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes. Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 49183,"Southwestern Pork Cutlets 3 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces 2 poblano cl peppers or green bell peppers, roughly chopped 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Cooking spray
1/4 cup mayonnaise 1/4 cup milk 1 tablespoon chili powder 2 cups panko (Japanese breadcrumbs) 1 1/2 pounds pork cutlets, about 1/4 inch thick Salsa verde and lime wedges, for serving (optional) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Toss the sweet potatoes and peppers with the olive oil, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet; spread in a single layer. Bake on the lower oven rack until tender and charred in spots, about 35 minutes. Meanwhile, set a wire rack on another rimmed baking sheet and coat with cooking spray. Stir the mayonnaise, milk, chili powder and 1 teaspoon salt in a large bowl. Place the panko in another large bowl. Add the pork to the mayonnaise mixture and turn to coat. One at a time, transfer each cutlet to the bowl of panko and turn to coat; arrange on the wire rack. Coat both sides of the cutlets generously with cooking spray. Bake the cutlets on the upper oven rack until golden brown and cooked through, 12 to 18 minutes. Serve the pork with the roasted vegetables, salsa verde and lime wedges.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 49184,"Roasted Duck with Orange Ginger Glaze 1 (2-pound) duckling Salt and pepper 1 tablespoon sugar 1 tablespoon water 2 tablespoons dry white wine 1 tablespoon cider vinegar 2 ounces orange juice 2 tablespoons freshly chopped ginger 16 ounces duck, beef, or chicken stock 2 oranges, supremed Instructions: Preheat oven to 375 degrees F. Begin by placing the duck breast side up on a baking rack. Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes. Remove the duckling from the pan and set it aside. Degrease the pan drippings by skimming off the top layer. To prepare the sauce, combine the sugar and water and caramelize carefully. Add the wine, vinegar, orange juice and ginger. Mix them well and reduce by half. Add the stock and bring to a boil. Add the pan drippings, reduce the heat and simmer until sauce reduces by half. Once sauce is done, strain it through a cheesecloth or fine strainer and set aside. To serve, place the duckling on a large serving tray. Add the orange segments on top and around the duck, and pour the sauce over the duck. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 49185,"Game Day Chocolate Football Cake Recipe : Food Network Kitchen : Food Network 3 ounces semisweet or bitter sweet chocolate, chopped
1 cup flat cola
2 cup all-purpose flour
1 cup unsweetened natural cocoa powder (not Dutch processed) 1 1/2 teaspoons baking soda 1 teaspoon fine salt 3 large eggs 2 cups sugar 3/4 cups vegetable oil 1 cup buttermilk 2 teaspoons pure vanilla extract 2 1/4 cups sugar 9 large egg whites 1 teaspoon freshly squeezed lemon juice or 1/2 teaspoon cream of tartar Pinch fine salt 1 1/4 pounds (5 sticks) unsalted butter, room temperature, cut into small pieces 1/2 cup natural cocoa powder 2 ounces semisweet or bittersweet chocolate, melted Football Sugar Cookies, homemade or store bought, recipe follows 2 1/2 cups all-purpose flour 1/2 teaspoon fine salt 1 cup (2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 1 large egg 1 teaspoons pure vanilla extract Instructions: For the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter and line the bottom of 9 by 13-inch cake pan with parchment paper, overlapping on 2 sides to create flaps.
Put chopped the chocolate in a bowl. Heat cola just to a simmer over low heat and pour over chocolate. Let stand for 5 minutes; stir until smooth.
Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
In another large bowl, beat the eggs and sugar with an electric mixer on medium speed until slightly thickened and pale, about 3 minutes. Gradually add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs. Beat on low until combined well, but not aerated. Add the flour mixture and continue to beat until just combined. (Stir lightly with a rubber spatula to remove any pockets of flour.) Pour the batter into the prepared pan and bake until the cake springs back lightly when touched, and a tester inserted in center comes out clean, about 40 minutes.
Cool cake completely in the pan on a rack. Run a knife around edge of the pan and invert cake onto a rack. Carefully remove parchment paper and cool completely. (The cake may be made in advance, tightly wrapped and kept at room temperature for up to 2 days.) Whisk the flour and salt in a medium bowl.
Beat the butter and sugar in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.
Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 4 hours and up to overnight.
Generously flour a clean work surface. (Tip: for a nice, even layer of flour, sift flour over work station.) Roll chilled dough about 1/4-inch thick. Cut into desired shape using a cookie cutter, working quickly enough that the dough stays chilled. (If dough gets warm and soft, put it in refrigerator on a lined baking sheet to chill, about 30 minutes.) Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Lightly dust off excess flour with a dry pastry brush. Refrigerate the formed cookies for at least 30 minutes. (Excess dough can be gathered together, pressed into a disk, chilled and rerolled.)
Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms and sides are barely golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve. Store in an airtight container at room temperature for up to 1 week.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49186,"Oysters RockAfeller 2 dozen oysters 1 cup/250ml 35-percent cream 1 teaspoon/5ml Dijon mustard 1 cup/250ml grated Parmigiano-Reggiano 4 cups fresh spinach (1 liter), stemmed 1 cup/250ml breadcrumbs Instructions: Shuck the oysters, reserving the liquid. Place the oysters and liquid in a saucepan. Reserve the deeper half of each oyster shell. Cook the oysters over medium heat for about 30 seconds, just to give them some firmness. With a slotted spoon, remove the oysters to a bowl and set aside. Add the cream to the oyster liquid in the pan and cook for 10 minutes to reduce. Add the mustard and half the cheese. Set aside. In another saucepan over low heat, cook the spinach with 1 tablespoon (15 ml) water until wilted. Strain the excess spinach water into the cream mixture and set the spinach aside. Mix the remaining 1/2 cup cheese and the breadcrumbs in a bowl and season with salt and pepper.
Heat the broiler. Arrange the oyster half-shells in a casserole dish filled with seaweed or large rock salt. Place each oyster in a shell and add a bit of the cream mixture and some spinach. Top with the breadcrumb mixture. Broil until the cheese melts and the tops are lightly browned, about 1 minute. ","[Champagne, Sauvignon Blanc, Pinot Gris, Prosecco]" 49187,"Stuffed Snapper Veracruz 1/4 cup olive oil 1/2 medium red onion, julienned 1/2 cup julienned green bell pepper, seeded and membrane removed 1/2 cup julienned red bell pepper, seeded and membrane removed 1 jalapeno, seeded and minced 1/4 cup sliced green olives 1 tablespoon drained brined capers 3 cloves garlic, finely sliced 2 tablespoons tomato paste 1/4 cup dry red wine 2 cups fire-roasted diced tomatoes 3 teaspoons chopped fresh oregano
Kosher salt and freshly cracked black pepper One 3-pound pink snapper, whole, scaled, gutted Julienned bell peppers and jicama, for garnish 1/4 cup vermouth Crispy tortilla strips, for garnish Lime wedges, for garnish Mexican beers, cold, for serving Instructions: Preheat the oven to 350 degrees F. Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more. Remove from the heat.
Season with salt and pepper. Transfer to a bowl and set aside to cool. Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
Bring the remaining oil to medium-high heat in a large, nonstick skillet. Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly. Sear until the skin browns on the bottom, 3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute. Remove the kitchen twine from the fish. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice. To serve: Transfer portions to plates. Garnish with lime wedges and serve with a nice, cold Mexican beer. ","[Sangiovese, Tempranillo, Garnacha, Pinot Noir]" 49188,"Spaghetti Western 2 tablespoons olive oil, plus more if needed 1/2 pound ground beef 1 small Vidalia onion, diced 2 celery stalks, diced 1 carrot, diced 1/2 cup chicken broth 1(8-ounce) can tomato puree
1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/2 cup canned black beans, rinsed and drained 1/2 box dried spaghetti pasta (about 8 ounces) Red cl pepper flakes, for garnish Grated pecorino, for garnish Grated Cheddar cheese, for garnish Fresh basil, sage and parsley, chopped, for garnish Instructions: Heat a large saute pan over medium heat and add the olive oil. Brown the ground beef, using a wooden spoon to break it up, then remove the browned beef from the pan. In the same pan, add the onion, celery, and carrot. Add more olive oil, if needed. Add the ground beef back in the pan and add the broth. Stir to deglaze the pan. Add the tomato puree and let it simmer until reduced by 1/3. Add the cumin and cinnamon, and then the beans. Cook the mixture for 2 minutes.
While the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente. Drain the pasta and mix with the meat sauce. Top with the grated pecorino, Cheddar cheese, and a sprinkle of red pepper flakes, basil, sage, and parsley. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49189,"Scrambled Eggs with Smoked Salmon 1/4 pound sliced smoked salmon 12 eggs 1/2 cup heavy cream Salt and freshly ground black pepper 2 tablespoons butter 12 to 15 blades of fresh chives, finely chopped Instructions: Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan. Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49190,"Sauerbraten 2 cups red wine 2 cups red wine vinegar 1/2 cup pickling spice 2-1 pound pieces of beef, inside round, tied with twine in 2 places-against the grain Oil for searing 1 cup chopped onion 2 tablespoons tomato paste 1 cup dark chicken stock 1 cup ground gingersnap cookies Chopped orange zest, for garnish Chopped parsley, for garnish Instructions: Combine the red wine, red wine vinegar, and pickling spice. Place the beef in a non-reactive container just large enough to hold the meat and 4 1/2 cups of liquid. Pour the liquid over the meat. It should be completely covered with liquid. Cover and refrigerate for 2 to 3 days, rotating every 12 hours or so. Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil in a dutch oven. Sear the meat on all sides and ends until very dark brown, remove the meat. Add the onions, cook for 2 to 3 minutes, add the tomato paste, and cook, stirring for 2 minutes. Strain the brine and add it to the dutch oven. Add the meat, and stock. Bring to a boil, reduce heat, cover, and simmer for 2 hours or until fork tender, rotating occasionally. Remove the meat, whisk in the cookie crumbs. Puree with a hand held blender until smooth. Season. Thinly slice the meat against the grain. Top with the gravy. Garnish with chopped parsley. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 49191,"Hallacas 3/4 cup canola or vegetable oil, plus more if necessary 2 medium yellow onions, finely diced (about 3 cups) Kosher salt 3 red or orange bell peppers, thinly sliced into 50 slivers for garnish and the rest finely diced (about 1 cup) 2 tablespoons Abuela Chabe\u2019s Adobo (recipe follows) Two 12-gram beef bouillon cubes, such as Knorr Two 12-gram chicken bouillon cubes, such as Knorr 2 bunches leeks, white and light green parts thinly sliced (about 2 cups) and dark green tops reserved for the chicken broth 2 bunches scallions, white and light green parts only, thinly sliced (about 1 cup) 2 heads garlic (about 16 large cloves), roughly chopped (about 1 cup) 1/2 cup capers, drained and chopped, plus more whole for garnish (three 3.5-ounce jars) 3 ounces port wine (see Cook's Note) 3 ounces Marsala cooking wine (see Cook's Note) 1/2 cup yellow mustard 1/4 cup Worcestershire sauce 4 ounces panela (aka piloncillo), palm sugar or unrefined whole cane sugar, dissolved in 1 cup hot water 2 1/2 pounds beef for stew, cut into 3/4-inch pieces (see Cook's Note) 2 pounds boneless top loin pork chops, cut into 3/4-inch cubes (see Cook's Note) 1 pound skinless boneless chicken thighs Two 12-gram chicken bouillon cubes, such as Knorr Reserved leek tops (from the guiso, above) Kosher salt 4 pounds frozen plantain leaves, thawed (we like El Sembrador because their leaves are the least torn) 7 cups reserved chicken broth (from cooking the chicken, above) Kosher salt 4 tablespoons annatto seeds (aka achiote) 1 1/2 cups canola or vegetable oil One 1-kilogram (about 2-pound) bag pre-cooked white cornmeal (arepa flour), such as\u202fP.A.N. 1 cup (1 stick) vegetable shortening 1 1/2 cups raisins 1 cup slivered almonds 50 small pimento-stuffed olives, halved (about half 13-ounce jar) 9 slices uncooked bacon, each cut into 6 equal squares 50 pitted dried plums (1 pound 4 ounces) 2 teaspoons garlic powder 2 teaspoons onion powder\u202f 2 teaspoons\u202fground\u202fcumin\u202f 2 teaspoons ground annatto, optional\u202f 1/2 teaspoon curry\u202fpowder\u202f Instructions: For the guiso: Heat 1/4 cup of the oil in a large, heavy-bottomed pot over medium heat until hot. Add the onions and a large pinch salt. Cook over medium-low heat, stirring occasionally, until the onions start to turn translucent and release their liquid, about 10 minutes. Add the diced bell peppers, adobo and bouillon cubes. Add another 1/4 cup oil if the bottom of the pot looks dry. Cook, stirring occasionally, until the bell peppers start to break down and the mixture resembles a dark red-orange soup, about 10 minutes. The heat should be low enough and there should be enough oil so that nothing sticks to the bottom of the pot. Add the leeks, scallions, 3 tablespoons salt and remaining 1/4 cup oil if necessary. Cook, stirring occasionally, until the vegetables break down, about 10 minutes. Add the garlic and capers, stirring occasionally, until the mixture resembles a slaw tossed in a bright brick-red barbecue sauce and some oil, about 10 minutes. Once the vegetables have softened and become a homogenous mixture, add both wines, the mustard, Worcestershire and dissolved panela and stir together. Bring to a boil, then lower the heat to a simmer. Taste and add more salt, if necessary. Add the pork and beef to the vegetables, stir to combine and bring to a very low simmer. Cook, covered, about 15 minutes. The beef and the pork will have released some juices, so stir to evenly combine everything and redistribute some of the meat from the bottom of the pot to the top. Cover and cook at a low simmer for another 30 minutes. I like to put my ear close to the lid every 5 to 10 minutes. If I hear aggressive bubbling inside I lower the heat so the meat doesn't get tough. Once the 30 minutes are up, taste a piece of beef. It should be tender and fall apart when bitten. If it is still a little tough, cook for 5 to 10 minutes more. If you are doing the process all in 1 day, transfer the guiso to a bowl so it cools faster. If you are spreading out the process over a couple of days, divide the guiso into smaller containers, let cool a bit, then cover and refrigerate overnight. For the chicken: Put the chicken in an Instant Pot? or pressure cooker (see Cook's Note). Add 7 cups water, the bouillon cubes, a large pinch salt and the reserved leek tops from the guiso. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the meat setting to medium, turn off the Keep Warm button if you have one and let cook. (If there is no meat button or you are using a standard pressure cooker, pressure cook for 15 minutes.) After the cycle is complete, follow the manufacturer's guide for\u202fnatural\u202frelease and wait until the\u202fnatural-release cycle is complete. Remove the chicken to a medium bowl and let cool slightly. Strain the liquid into a large saucepan and reserve 7 cups for the masa. Tear the chicken apart into 1/4-inch chunks and set aside for garnish. For the plantain leaves: While the guiso and chicken cool, carefully rinse the plantain leaves, then open them up like a book or pamphlet until you reach the center and are looking at one smooth leaf. The goal is to divide the leaves into three categories: mains, supporters and strips. Or as we call them: las primeras (the firsts), las segundas (the seconds) y las fajas (the strips). The mains are the leaves that will directly touch the masa and that you will use to fold the masa over itself. They must be strong and, therefore, can\u2019t have any holes. Sometimes you\u2019ll buy bags of leaves that will be whole and you'll be able to cut them to your desired size; this is the dream scenario. But, other times, the leaves will have many tears, so arranging them is a bit of a puzzle. Assuming the leaves are roughly the same length, cut each main leaf into a rectangle about 15 inches long; each supporter, about 13 inches long; finally, each strip, ideally 3 to 4 inches wide (just throw the leftover pieces here). You need at least 25 of each, but realistically you\u2019ll end up with just enough mains and lots of supporters. Sort the leaves into 3 stacks by size, then gently wipe each one dry with a cloth and remove any remaining dirt. At this point, my father, the plantain leaf king, wraps 2 cutting boards in plastic wrap: a large rectangular one that's bigger than the largest leaf rectangle; and another that's about a 10-inch round. These will act as a masa press (wrapping them in plastic wrap helps the dough release easily and prevents staining). You'll also need what we call a \u201cmu?equita\u201d (\u201clittle doll\u201d), which is a clean rag for greasing the plantain leaves. Take a rag (cheesecloth works here, too) and create a little ball at one end about 1 1/2-inches wide, then tie it off with kitchen twine, leaving some fabric to use as a handle. For the masa: Add 3 tablespoons salt to the saucepan with the chicken broth and heat over medium heat until slightly hot (the hotter the better, but not so hot you can't knead the dough when it's added to the masa), 2 to 5 minutes. It should taste like a salty chicken soup. This is what's going to season your masa! It needs to be flavorful. Meanwhile, heat the oil and 2 tablespoons of the annato in a small saucepan over medium heat until the oil turns a beautiful red-orange, about 2 minutes; keep an eye on the seeds so they don't get dark and burn. (The annatto oil stains forever so be careful and use gloves when working with the oil and the dough). Strain the annatto oil into the warm chicken broth and stir to combine. Return the seeds to the small saucepan and set aside. This next part is best done with two people: one to drizzle in the annatto broth and one to hold the bowl steady and knead the dough with gloved hands. If you are the drizzler, please know that your job is equally important. (I have been trying to get promoted to kneader for years now, so I can sympathize.) Working in sections, add about 1 cup of the broth to a corner of the cornmeal in a large bowl. Pause and let the kneader (don\u2019t forget those gloves!) incorporate the broth until worked into that section of the cornmeal. Taste a little bit of the dough. Is it flavorful? Or does the broth need another pinch or two salt? Let the kneader rotate the bowl; add another cup of the broth and repeat the drizzling and kneading process 2 more times, incorporating more broth into the dryer parts of the dough each time (for a total of about 4 cups broth), then combine and knead them together.
Once there are no visible grains of cornmeal left, combine all the dough together evenly before adding more broth. My mother kneads it all into a large ball, then flattens it against the bottom of the bowl and pokes holes throughout so that when the broth is drizzled in it doesn\u2019t go straight to the edges. Once you have about 3 cups of broth left, transfer the dough to a large roasting pan and continue to knead there. Don\u2019t do this on a counter or a cutting board\u2014it will stain. Repeat the process of working the dough together, poking some holes and adding about 1/2 cup of broth 5 more times. (You likely won\u2019t need to use that last 1/2 cup of broth but it\u2019s good to have.) After adding the fifth 1/2 cup, the dough should get wet enough that it starts to stick to the bottom of the pan a little bit, but once you continue to work it and the dough absorbs the liquid, nothing is left behind on your hands or on the pan. Grab a handful of dough, roll it into a ball and then flatten it. If there are cracks on the side, you need a little bit more liquid. If there are none, you are set. It should feel like a very malleable and soft Play-Doh. Weigh the dough and divide by 25 (or 24 if you\u2019ve been snacking on the dough too much like some people in our household are known to do). Our sweet spot for each portion is between 105 and 112 grams (a little under 4 ounces). Do not go below 100 grams. Divide the dough into equal pieces and roll into balls. Take your time with the rolling; the rounder the balls, the rounder they will be when they are flattened. Cover with a wet dark kitchen towel to keep the dough from drying out. For the assembly: Add the shortening and remaining 2 tablespoons annatto seeds to the drained annatto seeds in the small saucepan. Heat over low heat until the shortening melts and turns a deep red color, about 5 minutes. Remove from the heat. If the shortening starts to solidify while wrapping the hallacas, melt over low heat until smooth again.
Cut kitchen twine into 25 lengths, each about 52 inches long, and set up the following stations:
Dough flattening: the plastic-wrapped cutting boards, annatto shortening, la mu?equita, the \u201cmain\u201d plantain leaves and a stack of plates.
Filling: all of the garnishes including the guiso, bell pepper slivers, chicken, raisins, almonds, capers, olives, bacon, dried plums.
Wrapping: \u201csupporting\u201d plantain leaves and strips. Tying: the twine.
You\u2019ve made it to assembling! This is my favorite part. At this point we grab our adult beverages of choice, settle into our stations and turn on gaitas (Venezuelan equivalent of Christmas carols). We also boil a pot of water because it is mandatory to taste hallacas when you are done assembling.
Your first person will start by placing a \u201cmain\u201d leaf, smooth-side up, on the larger wrapped cutting board. Hold the mu?equita by the excess fabric and dip the little ball into the melted shortening, then generously grease a 9-inch round onto the center of the leaf. Place a masa ball in the center of the round and flatten with the smaller cutting board until an 8-inch round forms. Put your weight into it! Transfer the leaf with the disk of dough to a plate and pass it off to the filling station.
The filler will add a little less than 1/2 cup guiso in a straight line on the masa that lines up with 2 of the opposing diagonal corners of the leaf, leaving an inch on either side of the round. Think of this as a burrito that you are going to fold up, so everything needs to be slightly rectangular and in the center with room to fold. Place 1 bell pepper slice on each of the long edges of the filling. Then take a four-finger pinch each (in this order) of chicken, raisins, almonds and capers and sprinkle over the guiso. Top with 2 pieces of the bacon and place 4 olive halves throughout. Top with 2 dried plums, one on each short edge. Pass the plate to the wrapper. The wrapper will grab a corner of the leaf that's perpendicular to the line of filling and fold it over and peel the masa off slightly to cover half of the filling lengthwise. Repeat on the other side so the masa overlaps with the first half and the 2 sides of the disk meet each other in the middle. You should have a rectangle of masa rounded off on the short sides, diagonally in the center of the plantain leaf. Using each short side of the leaf, bring in the corresponding short side of the masa to try and cover the edges of filling that are visible. Carefully peel off and pat down the short sides so that the dough sticks to itself and completes the rectangle. Ideally, the filling should be covered but it's not a big deal if it isn't. Next, wrap the dough in its \main\ plantain leaf like you would a present: Fold over 1 corner of the leaf toward its diagonally opposing corner and create a \crease\ at the bottom (this is why you went diagonal with the filling). Repeat on the other side to enclose the dough lengthwise, then fold over the 2 short sides to create something that resembles an open envelope with a triangular flap. Close the envelope by tucking that triangular flap underneath until you have a perfect rectangle. Transfer the rectangle, flap-side down, to the smooth side of a \u201csupporting\u201d leaf, placing the rectangle in the center on a diagonal. Wrap the rectangle, making sure that the edges in particular are well protected; then snip off any protruding triangular flap. The name of the game here is: Keep water from getting into the masa. Once you fold the final flap, stick a strip in the opening and wrap it crosswise around the middle of the rectangle to complete the seal. Pass the hallaca off to the tyer and return the plate to the first station. Tie the hallaca also like you would a present. We like 2 rows each of twine going lengthwise and crosswise, which creates a 3 x 3 grid of twine. Repeat the wrapping and tying and don\u2019t forget to toss your first couple of hallacas into the boiling water, which brings me to the cook! Cook the hallacas in rolling, boiling water until the smell of plantain leaves fills up your kitchen, at least 1 hour. Freeze any hallacas you don't cook in sealed plastic bags (we like to double up the bags) for up to 6 months. If you\u2019re cooking them from frozen, boil them in batches for 1 hour 15 minutes to 1 hour 30 minutes. Once the hallacas have cooked, remove them to the sink with tongs or a large slotted spoon and carefully open up the leaves. If the leaves were well greased, the hallacas will slide off easily. Be careful, since they will be very hot. Try to place the hallaca seam-side down on the plate, if possible, as the top is usually much prettier. Serve immediately. Stir to combine all of the ingredients in a small bowl.\u202fUse on chicken, beef, pork, rice or vegetables and grains. Makes about 2 tablespoons. ", gscge guswged dspgygergeges gs fi ggesgesgesgesggable gographic ggginggaging factoragegebing bshgbsgege grgegege
49192,"Tuna Melt Mac 'n' Cheese Salt 1 pound hollow cavatappi or elbows with lines, or macaroni with lines About 3 tablespoons EVOO, plus extra for drizzling 12 ounces line-caught canned tuna, drained 1/2 cup finely chopped fresh herbs, such as dill, parsley and tarragon 1/2 cup finely chopped red onion or scallions, whites and greens 2 tablespoons Dijon mustard 1 to 2 small ribs celery, finely chopped 1 lemon, juiced Freshly ground black pepper 1 stick butter 3 tablespoons flour About 2 1/2 cups whole milk 2 cups grated white Cheddar or gruyere cheese 1 1/2 cups homemade breadcrumbs or panko 1/2 cup grated Parm Instructions: Bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to less than al dente, 5 to 6 minutes. Drain and drizzle with a touch of oil to keep the pasta loose. In a large bowl, flake the tuna and add the herbs (reserving a tablespoon or 2 for breadcrumbs), onions, mustard, celery, lemon juice, EVOO and some salt and pepper. Add the pasta and combine well. Transfer to a baking dish or large casserole dish. In a medium saucepot, melt 4 tablespoons of butter. Whisk in the flour and cook 1 minute. Then whisk in the milk and season with salt and pepper, thicken to coat the back of a spoon. Stir in the Cheddar in a figure-eight motion. Pour the sauce evenly over the pasta and tuna. Gently combine with a spoon to settle the sauce. Cool and store for a make-ahead meal. Melt the remaining 4 tablespoons of butter in a small pan and add the breadcrumbs and reserved herbs, toss to evenly distribute the butter, remove from heat and transfer to airtight container. To prepare, preheat the oven to 400 degrees F and bring the casserole to room temperature. Top the casserole with breadcrumbs and Parm cheese. Bake until golden and hot through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49193,"Peach and Nectarine Pie 5 cups all-purpose flour 1 teaspoon salt 1 egg 2 cups shortening 1 pre-made (10-inch) pie crust 5 medium size peaches 5 medium size nectarines 1/2 tablespoon lemon juice 3 tablespoons all-purpose flour 1/2 cup sugar 1/4 ground cinnamon 1/8 teaspoon ground nutmeg Butter Instructions: To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze. Preheat oven to 450 degrees F. Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49194,"Fully Loaded Bacon-Wrapped Hot Dogs 4 hot dogs with about 40 calories and 1g fat or less each 4 slices turkey bacon or center-cut bacon 1 cup sliced onion 1 cup sliced red bell pepper 1 jalapeno pepper, seeded and sliced into strips (not rings) 2 tablespoons fat-free mayonnaise 4 light hot dog buns 4 teaspoons yellow mustard Instructions: Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside. Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove. Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside. Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside. Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard. Evenly distribute veggie mixture among the dogs. Eat up! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49195,"Sunchoke and Split Pea Soup 3 ounces pancetta, thinly sliced and diced (about 1/2 to 3/4 cup) 1/3 cup small diced leeks, white and light green parts only, (about 2) 1 pound sunchokes, peeled and diced 1/4 cup seeded and diced roasted pasilla pepper 1/2 cup peeled and small diced yellow onion (about 1/2 onion) 1 cup peeled and diced carrots, (about 2 large) 1 clove garlic, minced 1 tablespoon olive oil 1 pound smoked ham hocks 8 cups low-sodium chicken stock 1 pound dried split peas Freshly ground black pepper 1/4 cup heavy cream, optional 1/4 cup apple cider vinegar Goat Cheese Croutons, recipe follows 6 ounces goat cheese 2 tablespoons unsalted butter, room temperature 1/3 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/2 cup panko bread crumbs Instructions: In a large Dutch oven over medium heat, saute the pancetta until just starting to brown. Remove from the pot, and drain on a paper towel lined plate. Increase the heat to medium-high and add the leeks, sunchokes, pasilla pepper, onion and carrots. Let cook for 5 to 6 minutes, then add in the garlic and cook for 2 to 3 minutes more. Make a well in the middle of the veggies, add the olive oil, and cook for 1 minute, then add the ham hocks. Cook the ham hocks, turning every 2 minutes, until all sides are warm and starting to lightly brown. Add the chicken stock and the peas. Bring to a simmer and cook for 30 to 45 minutes, stirring occasionally. Stir in freshly cracked pepper, to taste, and remove the ham hocks from the pot to a cutting board. Let them cool for a few minutes and with a fork, shred the meat and add to the soup. Stir in the heavy cream and the vinegar. Ladle the soup into serving bowls and serve with the goat cheese croutons. Sprinkle with rendered pancetta and a crack of black pepper and serve. Combine all the ingredients, except the panko, in a small bowl. Form into a log shape and wrap in plastic wrap. Freeze for 30 minutes or until firm. While in freezer, preheat the oven to 375 degrees F. Remove the cheese from the freezer and slice into 1/4-inch rounds. Flatten each slice with your palm or hand, and press into the panko crumbs. Arrange on a silicone baking mat or parchment lined baking sheet. Bake for 8 minutes, then turn over and continue to bake for 6 to 8 minutes more. Cool and store in airtight container in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49196,"Southern Stuffing 6 cups brioche, cubed and toasted 1 pound country ham, cubed 4 ounces (1 stick) butter 2 onions, chopped 4 ribs celery, chopped 3 tablespoons minced garlic 1/2 cup parsley, chopped 1/4 cup green onion, chopped 2 teaspoons dried sage 1 teaspoon file gumbo powder 1 cup chicken stock Instructions: Preheat oven to 325 degrees F. Toast bread cubes for 10 to 15 minutes until golden. Transfer to bowl. Raise oven heat to 425 degrees F. Saute ham, in a skillet over medium heat, until brown, about 5 to 10 minutes. Transfer meat to bread bowl. In same skillet, melt butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, with bread meat mixture. Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large stoneware baking dish. For a stuffed bird: Roast turkey at 425 degrees for 30 minutes, then turn oven down to 325 and roast bird for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced. For loose stuffing: Drizzle with stock, cover, and bake for 1 hour. Uncover and bake an additional 1/2 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49197,"Name This Dish! Cookie Bowl 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 stick unsalted butter, at room temperature 1 cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 3/4 cups mini chocolate chips 3 to 4 cups dried beans, for weights 2 tablespoons coconut oil 1 pint chocolate ice cream 1 pint coffee ice cream 2 ounces coffee liqueur (or use milk) 2 ounces bourbon (or use milk) Whipped cream, for topping Instructions: Make the cookie bowl: Preheat the oven to 350?. Line a 3-quart metal bowl (with an 8-inch diameter at the top) with foil, leaving a 1-inch overhang. Coat the foil with cooking spray; set aside. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 3/4 cup mini chocolate chips. Working with a small handful at a time, press the dough into the bottom and up the sides of the foil-lined bowl to cover, stopping 1 inch from the rim of the bowl. Freeze until set, about 15 minutes. Line the dough in the bowl with parchment paper and fill with enough dried beans to reach the top edge of the dough. Bake until the bottom and sides of the cookie bowl are set and the parchment can be removed without sticking, about 1 hour. Remove the parchment paper and beans. Reduce the oven temperature to 325? and continue baking until the bottom of the cookie is dry but still soft, 15 to 25 minutes. Transfer to a rack and let cool completely in the bowl, about 30 minutes. Lift the cookie out of the bowl using the foil overhang, then remove the foil. Combine the remaining 1 cup mini chocolate chips and the coconut oil in a heatproof bowl set over a saucepan of simmering water; cook, stirring, until melted. Remove from the heat and whisk until smooth. Let cool 10 minutes. Brush the inside of the cookie bowl with some of the melted chocolate. Freeze until set, 10 to 20 minutes. Reserve the remaining melted chocolate for topping. Make the milkshake: Blend the ice cream, liqueur and bourbon in a blender. Pour into the cookie bowl; top with whipped cream and the remaining melted chocolate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49198,"Italian-American Meatballs 2 slices stale white sandwich bread 1/3 cup cold milk 1 1/2 pounds ground beef 1/2 cup plus 2 tablespoons grated Parmesan 1/4 cup chopped fresh flat-leaf parsley leaves 1/2 medium onion, grated (about 1/4 cup) 1 large egg, beaten 2 cloves garlic, minced 2 teaspoons kosher salt 1/3 cup olive oil 2 cups Quick Marinara Sauce, recipe follows Serving suggestion: 1 pound cooked spaghetti or linguine 1/4 cup extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 4 cloves garlic, sliced Two 28-ounce cans whole peeled tomatoes, roughly chopped 3 sprigs fresh thyme 1 small bunch fresh basil, leaves chopped Kosher salt and freshly ground black pepper Instructions: Grate the bread on a box grater or pulse it into crumbs in a food processor. Toss the breadcrumbs with the milk in a small bowl and let sit 5 minutes to rehydrate. Combine the breadcrumbs, beef, Parmesan, parsley, onion, egg, garlic and salt in a large bowl and mix until combined. Using your hands, gently form the meat mixture into 18 balls slightly larger than golf balls. (Don't pack the meat together too tightly or the meatballs will be tough.) Refrigerate at least 1 hour and up to 1 day. Preheat the oven to 375 degrees F. Bake the meatballs on a baking sheet until cooked through and tender, 20 to 25 minutes. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. The baked meatballs can be refrigerated up to 3 days or frozen in an airtight container up to 6 weeks. Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Add the tomatoes, thyme and basil and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, about 15 minutes. Remove and discard the thyme stems. Stir in 2 teaspoons salt and 1/2 teaspoon pepper. The sauce can be refrigerated up to 3 days or frozen in an airtight container up to 2 months.
","[Chianti, Barbera, Dolcetto, Montepulciano]

" 49199,"Totally '80s Fuzzy Navel 2 cups peach schnapps 2 cups freshly squeezed orange juice
1 1/2 cups vodka
1/2 cup peach nectar, optional
Fresh mint leaves, for garnish
Instructions: In a large pitcher, combine the peach schnapps, orange juice, vodka and peach nectar if using and stir. When ready to serve, add ice to highball glasses, fill with the mixture and garnish with mint leaves. ","[Prosecco, Moscato, Riesling]" 49200,"Challah Bread Pudding with Chocolate and Raisins 4 cups whole milk, warmed 1 stick (8 tablespoons) butter, melted in microwave 1 1/2 cups sugar 6 eggs 1 teaspoon vanilla extract 1 loaf challah bread, cut into 1 1/2-inch slices 1 cup chocolate chips 1/2 cup raisins Chocolate Ganache, recipe follows Instructions: Preheat the oven to 325 degrees F. Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth. Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices. Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes. Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top. Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top. Chocolate Ganache: 1 cup heavy whipping cream 1 cup semisweet chocolate chips In a small saucepan, heat heavy cream to just below a simmer. Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips. Cover tightly with plastic wrap and let sit for 5 minutes. Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm. Cook's Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 49201,"Steak with Sweet Potato Hash 2 large sweet potatoes (about 1 3/4 pounds), cut into 1-inch chunks 2 teaspoons packed light brown sugar 2 teaspoons smoked paprika Kosher salt 1 1 1/4-pound boneless sirloin steak (about 1 1/2 inches thick) 3 tablespoons extra-virgin olive oil 1 to 2 tablespoons chopped pickled jalapenos, plus 2 tablespoons brine from the can 2 tablespoons unsalted butter, cut into pieces 1 small yellow bell pepper, chopped 1 bunch scallions, chopped 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Put the sweet potatoes in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until fork-tender, 10 minutes. Combine the sugar and 1 teaspoon each paprika and salt; rub on the steak. Let sit 5 minutes. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the steak and sear until browned, about 3 minutes per side. Transfer the skillet to the oven; cook 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes before slicing. Return the skillet to medium-high heat. Add the jalapeno brine and scrape up any browned bits. Stir in the butter; set aside. Meanwhile, heat a separate large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, the sweet potatoes, bell pepper, the remaining 1 teaspoon smoked paprika and 1/2 teaspoon salt. Cook, stirring, until the sweet potatoes are browned, about 5 minutes. Add the jalapenos, scallions and parsley and cook 2 more minutes. Serve with the steak and reserved pan sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 49202,"Herb Cheese Tenderloin 2 tablespoons extra virgin olive oil, Bertolli? 1 1-1 1/2 pound pre-marinated apple bourbon pork tenderloin, Hormel? 24 to 30 1/2 inch-thick slices baguette-style French bread 1 package (5.2 ounce) semisoft cheese with garlic and herbs, Boursin? 12 to 15 cherry tomatoes, cut in half Instructions:

1. Preheat oven to 425 degrees F. In an oven-proof skillet heat oil and brown pork on all sides. Place skillet in oven. Roast 25 minutes or until internal temperatures reaches 155 degrees F.
2. Place bread on a baking sheet. Bake 5 minutes or until toasted. Spread with 1 heaping teaspoon of cheese. Cut pork into 24 slices and place on top of bread. Top with cheese and tomato halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49203,"Penne with Treviso and Goat Cheese 1 pound penne pasta 1/4 cup extra-virgin olive oil 1 clove garlic, halved 1 pound treviso or radicchio, chopped (about 4 cups) 3 packed cups (3 ounces) baby spinach 1/2 cup low-sodium chicken stock 1/4 cup balsamic vinegar 2 tablespoons fresh lemon juice 1 tablespoon kosher salt, plus more for seasoning 1/2 teaspoon red pepper flakes 1 1/2 cups grated Parmesan 1 1/2 cups (11 ounces) goat cheese, crumbled 1/2 cup basil leaves, torn Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard. Add the treviso, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the treviso and spinach until wilted, about 6 to 8 minutes. Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste. Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 49204,"Sweet Pea Crostini 2 cups chicken broth or water 1 teaspoon red pepper flakes 1 (16-ounce) bag frozen peas 1/4 cup fresh chopped mint 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup whipping cream 3 ounces finely diced prosciutto 1 baguette, sliced into 1/2-inch thick slices Extra-virgin olive oil, for drizzling 3 to 4 cloves garlic Instructions: For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about 5 minutes. Drain the peas in a mesh sieve. Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes. Meanwhile, for the crostini: Preheat the oven to 375 degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic. To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49205,"Hazelnut Crepes with Maple Flambeed Apples 1/4 cup water 1/4 cup milk 1/2 cup allpurpose flour Pinch of salt 1 large egg 1 tablespoon unsalted butter, melted 2 tablespoons Frangelico 1/4 cup chopped hazelnuts 2 tablespoons unsalted butter 1 large Granny Smith apple- peeled, cored and sliced into 1/4- inch thick slices 1/4 cup Vodka 1/4 cup maple syrup 1/4 cup heavy cream 6 crepes (see above for recipe) 1/4 cup toasted chopped hazelnuts Instructions: Place all ingredients except the hazelnuts in the bowl or a food processor and process until smooth, fold in the hazelnuts. Pour the batter into a bowl, cover and let rest in the refrigerator at least 2 hours or overnight. Heat a 6inch nonstick crepe pan over medium to hot heat. Pour 2 tablespoons of the batter into the pan and quickly rotate the pan; spreading a thin layer of batter over the entire bottom. Cook the crepe for a couple of minutes until golden brown. Invert the crepe with the edge of a knife Cook the other side for about 30 seconds, Invert the crepe from the pan. Proceed to make the rest of the crepes in the same manner. Stack them on a plate as you make them.; Heat a large saute pan over medium high heat. Add the batter and cook untilmelted. Add the apples and saute for 2 minutes. Add the maple syrup and vodka and flambe Add six crepes to the pan and baste them with the sauce until the flames die down Add the cream and continue to cook for 1 minute or until the sauce has thickened. Put two crepes, folded into quarters on each plate: Top with a dollop of whipped cream and sprinkle with chopped hazelnuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49206,"Classic Mojito 6 to 8 mint leaves 2 lime wedges 1 tablespoon superfine sugar Ice 2 ounces white rum Seltzer Mint sprig, for garnish Instructions: Muddle the mint leaves, lime wedges and sugar in a glass. Fill with ice and the rum; top with seltzer. Garnish with a mint sprig. ","[Cuba Libre, Sauvignon Blanc, Pinot Grigio]" 49207,"Barmouche's Picnic Coleslaw 1 pound white cabbage, shaved 1 pound carrots, julienned 1 1/4 cups mayonnaise 6 ounces whole grain mustard 1/2 tablespoon white wine vinegar Salt and white pepper Instructions: In a large bowl, thoroughly combine all ingredients. Season, to taste, with salt and pepper. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49208,"Hamachi Sashimi and Buckwheat Soba Salad with Ponzu Vinaigrette 4 bundles buckwheat soba noodles 1 pound green cabbage, shredded
Ponzu Vinaigrette, recipe follows One 2-pound fillet hamachi (Japanese yellowtail), sashimi slices
1 Japanese cucumber, sliced
Ikura (salmon roe), pickled ginger and kaiware sprouts (daikon radish sprouts), for garnish
1 cup canola oil 1/2 cup ponzu 1/4 cup lemon juice 1 tablespoon sugar 1 teaspoon Dijon mustard 1/4 teaspoon salt Instructions: Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside. Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold. Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 49209,"Chantilly Cream 1 cup heavy cream, cold 2 tablespoons powdered sugar 1 large marshmallow Instructions: Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip. Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 49210,"Old Fashioned Chicken Soup 2 tablespoons olive oil 1 onion, chopped 3 carrots, sliced 2 stalks celery, sliced 6 cups water 1 chicken, quartered 1/4 cup chopped parsley 1 cup small egg noodles Salt Pepper Instructions: Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49211,"Seafood Stew 3 tablespoons good olive oil 1 1/2 cups chopped yellow onions (2 small) 2 cups large - diced small white potatoes 2 cups chopped fennel (1 large bulb) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups good white wine 1 (28 ounce) can plum tomatoes, chopped 1 quart Seafood Stock (recipe follows) or store-bought fish stock 1 tablespoon chopped garlic (3 cloves) 1 teaspoon saffron threads 1 pound large shrimp, shelled and deveined (use the shells for the stock) 1 pound each halibut and bass fillets, cut in large chunks 24 mussels, cleaned 3 tablespoons Pernod 1 teaspoon grated orange zest Toasted baguette slices, buttered and rubbed with garlic Instructions: Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium - low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt to taste. Serve ladled over one or two slices of toasted baguette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49212,"Pork Ribs with Tomato Glaze 2 1/2 pounds small pork ribs, such as baby back ribs One 7-ounce jar julienned sun-dried tomatoes in oil
5 cloves garlic, 3 whole and 2 minced 2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot, minced
1/4 cup tomato paste
1/2 cup brown sugar
1/2 cup apple cider vinegar
Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with 2 layers of foil. If your ribs are in a rack, cut them into separate ribs. Drain the sundried tomatoes, reserving the oil. Toss the ribs with the reserved oil, whole garlic cloves, rosemary, 1 1/4 teaspoons salt and a generous amount of pepper. Place the ribs on the prepared baking sheet and cover the baking sheet with foil. Bake until very tender, about 1 1/2 hours. Meanwhile, finely chop the sun-dried tomatoes. Melt the butter in a medium saucepan over medium heat. Add the tomatoes, minced garlic, shallot and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the sugar, vinegar and 1 cup water. Bring to a boil over medium-high heat, then reduce the heat and simmer until slightly thickened, about 10 minutes. Transfer about half of the mixture to a mini chop or food processor and pulse until smooth; return the puree to the saucepan with the rest of the tomato glaze. When the ribs are tender, remove from the oven and increase the temperature to 500 degrees F. Uncover the ribs and remove the rosemary. Mash the roasted garlic cloves into the tomato glaze, discarding anything too tough to mash. Spoon half of the tomato glaze over the ribs. Bake until charred in spots, about 8 minutes. Turn the ribs over and add the rest of the tomato glaze. Bake until charred in spots, about 3 minutes more. Transfer the ribs to a platter and spoon any tomato glaze from the pan over top. ","[Chardonnay, Pinot Grigio, GSM Blend, Tempranillo]" 49213,"Frozen Old Fashioned 2 cups tart cherry juice 8 ounces of your favorite bourbon
2 tablespoons Simple Syrup, recipe follows 8 dashes bitters 2 cups ice
4 thick slices orange peel, for serving 1 cup sugar in the raw 1 cup water
Instructions: The night before, pour the cherry juice into ice cube molds and freeze. To a blender, add the bourbon, Simple Syrup, bitters, cherry ice cubes and regular ice cubes and blend until smooth. Pour into rocks glasses or insulated tumblers and garnish with a thick orange peel. Combine the sugar and water in a small saucepot and bring to a simmer. Whisk until the sugar is dissolved, then chill until ready to use. ","[Bourbon, Rye, Scotch, Cognac]" 49214,"Chicken Valentino 3 cups vegetable oil 1 chicken breast, boneless and skinless Kosher salt Freshly ground black pepper Flour, for dredging 4 eggs, beaten 1 cup bread crumbs 1 (2-ounce) jar roasted red peppers 2 ounces fresh mozzarella, thinly sliced 1 small package fresh three-cheese tortellini 1 large basil leaf Pink Sauce, recipe follows 1 cup bottled marinara sauce 1/4 cup heavy whipping cream 1 tablespoon chopped fresh basil leaves Instructions: Preheat oven to 350 degrees F. In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F. Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick. Remove the chicken and lightly season the breast with salt and pepper. Dredge the breast in the flour, then in the egg, and coat with bread crumbs. Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast. Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing. Give the breast an even squeeze to secure the closure. Slowly place the breast, seam side down, in the oil. Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning. Cook the other side until golden brown, and remove the breast to a baking sheet. Put it in the oven and allow it to finish cooking, approximately 10 minutes. Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water. Drain and reserve. Very carefully fry the basil leaf in the same oil until translucent. To serve the chicken, trim the outside edges of the breast, and then cut it on the bias. Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center. Stand the Chicken Valentino in the front of the plate, exposing the stuffing. Garnish the plate with the fried basil leaf. Heat the marinara sauce in a small saucepan. Stir in the cream and fresh basil. Serve underneath Chicken Valentino. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 49215,"Mac and Cheese - My Way 2 2/3 cups small elbow macaroni (or bow ties or ditali) 4 tablespoons butter 1 cup fresh whole wheat bread crumbs 1/4 cup all-purpose flour 1 1/2 cups milk 1 1/2 cups vegetable or chicken broth 4 green onions, thinly sliced 3 cups (12 ounces) grated cheddar cheese Instructions: Cook macaroni in boiling salted water until tender, but firm. Drain well. Preheat the broiler. Melt the butter in a saucepan. Remove and toss 1 tablespoon of the butter with the bread crumbs. Reserve. Add the flour to the remaining butter, whisking for 2 minutes. Slowly whisk in the milk and broth. Bring to a boil, whisking constantly. Add green onions. Whisk 2 minutes longer. Remove from heat or keep on very, very low heat. Add half of the cheese, stirring until smooth. Add remaining cheese, stirring until melted and smooth. Add the macaroni to the sauce and stir well. Spoon into a 2-quart shallow baking dish. Sprinkle with the buttered crumbs. Broil until the crumbs brown, about 2 minutes. Serve immediately. (If you wish, the mixture can be prepared before broiling up to several hours ahead and refrigerated. You may need to stir in a little more milk or broth if it thickens to much. Then bake, covered, for 15 minutes at 375 degrees. Uncover, and bake about I0 minutes more until crumbs are browned and casserole is hot and bubbly.) IDEAS FOR LIVENING UP BOXED MAC AND CHEESE Stir in chopped pasta-ready canned tomatoes and chopped fresh basil (Italian) Stir in a can of chopped green chiles and a teaspoon of chili powder (Mexican) Stir in a can of drained water-packed tuna fish, a small can of olives, and some chopped fresh herb such as parsley, basil, thyme, tarragon, sage, or chives Stir in leftover bits of cooked vegies (broccoli or corn) or deli meats (ham or smoked turkey or salami ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 49216,"Roasted Yellow Beet Salad 5 large yellow beets, trimmed Salt and freshly ground black pepper 1/3 cup/85ml plus 2 tablespoons/30ml olive oil 2 tablespoons/30ml grainy mustard 1 tablespoon/15ml red wine vinegar 1 teaspoon/5ml hazelnut oil 1 teaspoon/5ml pure maple syrup A few sprigs fresh tarragon, chopped 1 shallot, minced A handful celery leaves Instructions: Preheat the oven to 350 degrees F (180 degrees C). Place the beets on a large sheet of foil. Season with salt and drizzle with 2 tablespoons (30ml) olive oil. Wrap the beets in the foil, leaving a little hole at the top, and place in a roasting pan. Cook until a knife inserted into the beets goes in easily, about 45 minutes. When the beets are cool enough to handle, peel and chop into 1/2-inch pieces. Whisk together the mustard, vinegar, hazelnut oil, maple syrup, tarragon, shallots and the remaining 1/3 cup (85ml) olive oil in a bowl. Toss the beets with the dressing. Add the celery leaves and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49217,"Smashed Cucumber Salad 2 medium English cucumbers Kosher salt
1 teaspoon sugar
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 small clove garlic, finely grated
Pinch crushed red pepper flakes, optional
Instructions: Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes. Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49218,"Waffled Chorizo-Cheese Quesadilla 1 lime, juiced 1/4 small red onion, thinly sliced Pinch kosher salt 1 teaspoon vegetable oil, plus more brushing tortillas 2 ounces fresh chorizo, removed from casings Four 6- to 8-inch flour tortillas 2/3 cup shredded Cheddar Salsa, sour cream and chopped avocado, for serving Special equipment: waffle iron Instructions: Combine the lime juice, onions and salt in a small nonreactive bowl, tossing occasionally. Let sit at room temperature until the onions are pink, about 15 minutes.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until browned, about 3 minutes.
Preheat a waffle iron to medium-high. Brush one side of 2 tortillas with oil and lay dry-side up on a work surface. Scatter each with 1/3 cup cheese, then the pickled onions. Sandwich with the remaining tortillas and brush the tops with oil.
Place 1 quesadilla in the waffle iron, close gently (don't push down) and cook until golden brown and the cheese is melted, 4 to 6 minutes. Repeat with the remaining quesadilla. Cut the quesadillas into wedges and top with the chorizo. Serve with salsa, sour cream and avocado. From Food Network Kitchens ","[Rioja, Tempranillo, Garnacha, Barbera]" 49219,"Jewel Roasted Vegetables 4 medium beets 3 tablespoons olive oil, divided 1 1/2 pounds carrots 1 1/2 pounds Brussels sprouts 8 large garlic cloves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon freshly chopped thyme leaves Instructions: Preheat the oven to 375 degrees F. Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes. In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper. After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice. Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49220,"Pineapple-Berry Dehydrator Fruit Leather 1 cup raspberries 1 cup strawberries, hulled 1 cup unsweetened applesauce 1 cup 1-inch cubes fresh pineapple Instructions: Combine the raspberries, strawberries and 1/2 cup applesauce in a blender and blend until very smooth. Strain through a fine mesh sieve and transfer to a medium bowl or measuring cup. Combine the pineapple and remaining 1/2 cup applesauce in the blender and blend until very smooth. Put one nonperforated dehydrator insert on a work surface. Pour the pineapple puree onto the insert in random dots. Pour the berry puree onto the insert to fill the remaining space, making sure not to overlap too much with the pineapple (it will create thicker layers that won't dry properly). Gently shake the insert to evenly spread the puree all the way to the sides. Use a spoon or offset spatula to thin out any thick spots. Place the insert in a dehydrator and dry according to the manufacturer's instructions at 125 degrees F until the fruit puree is dry to the touch, matte and no longer shiny, about 12 hours (times may vary depending on the machine). Test with your fingers to make sure it is dry all over. Let cool at room temperature for 5 minutes. Use a butter knife to loosen the fruit leather from the insert and slowly peel away. Cut or tear the leather into pieces and store in an airtight container up to a week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 49221,"Baked Potato Skins 2 large Idaho potatoes, baked and cooled 1/4 cup olive oil 1 tablespoon paprika Salt and pepper to taste 1/4 cup Cheddar cheese 1/4 cup sour cream 1/4 cup chopped scallions Instructions: Cut the potatoes in half and scoop out the center leaving a 1/8-inch rim. Cut each potato skin half into thirds and drizzle with olive oil. Sprinkle with paprika and salt and pepper. Place the skins, flesh side down in a hot pan with 1 tablespoon of oil. Cover the pan. Let cook for 1 minute on each side or until crispy. Add grated cheese to the skins and let them melt. Transfer to a serving plate. Serve with sour cream and chopped scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49222,"Sweet Potato Tartlet 1/2 stick unsalted butter, softened 1 cup brown sugar 2 eggs 1/4 cup whipping cream 1 teaspoons vanilla extract 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon freshly grated nutmeg 2 large baked sweet potatoes 3 store-bought rolled up dough Nonstick cooking spray Whipped Cream, for topping Instructions: Preheat oven to 350 degrees F. In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg. Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer. Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife. With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans. Bake for 30 minutes. Once cooled, garnish with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49223,"Primavera Orzo 2 tablespoons extra-virgin olive oil 2 cloves garlic, chopped 2 shallots, chopped 1 small zucchini, chopped 1 cup shredded carrots, chopped 1 teaspoon curry powder 3 cups chicken stock 1 cup orzo pasta 1/2 cup grated Parmigiano-Reggiano 3 tablespoons chopped flat-leaf parsley, a handful 1 cup frozen peas Salt and pepper Instructions: Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49224,"Grilled Tofu with Mushroom Sauce 1 pound firm tofu, sliced into 1-inch thick pieces 1/4 cup soy sauce 1/2 cup orange juice Dash of pepper Dash of salt 1/2 teaspoon olive oil 3/4 cup skim milk 1 tablespoon all purpose flour 1/4 cup vegetable broth 1 cup sliced shiitake mushrooms 1 tablespoon Dijon mustard 3 green onions, chopped fine Instructions: To a small non reactive bowl or dish combine marinade ingredients. Marinate tofu overnight. Place tofu slices on hot grill and cook 4 to 5 minutes on each side. Place grilled slices in a warm place while making the sauce. In a separate saucepan whisk together olive oil, milk, flour and vegetable broth. Add shiitake mushrooms and cook over medium heat, stirring occasionally, for 7 to 10 minutes or until the mushrooms are tender. Pour the mixture over grilled tofu. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49225,"Baked Cod with Tomatoes and Onions 1 (2 to 5-pound) line caught cod fillet with the skin-on 3 tablespoons extra-virgin olive oil 1 tablespoon plus 1 teaspoon kosher salt 11/2 teaspoons ground black pepper 5 large Roma plum tomatoes, stem ends removed, sliced lengthwise 1 1/2 cups sliced yellow onions 2 tablespoons minced garlic Olive Spread, recipe follows Cilantro sprigs, for garnish 1 tablespoon minced shallots 2 cups pitted brine-cured black olives 1 tablespoon minced garlic 1 tablespoon capers, drained 4 anchovy fillets 1 tablespoon chopped parsley 2 tablespoons lemon juice 1/4 cup extra virgin olive oil 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper. In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed. Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes. Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs. In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 49226,"Chilled Raita Soup 1 cucumber, peeled, seeded and grated 1 large tomato, seeds and pulp removed and chopped finely 1 1/2 cups plain yogurt 1/2 cup buttermilk Salt 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 cup vegetable broth A pinch of salt A pinch of smoked paprika Chopped fresh mint, for garnish Instructions: For the raita: Place the cucumber and tomatoes in a sieve for about 15 minutes, to drain off any excess liquid. Add to a bowl with the yogurt and buttermilk and stir well to combine. Season with salt. For the soup: Put the coriander and cumin seeds into a small skillet and toast over low heat until they just begin to smoke and are very fragrant, about 15 seconds. Grind in a mortar and pestle. Put the raita into a large glass bowl and whisk in the toasted spices, vegetable broth and salt. Place in the fridge until completely chilled, about 2 hours. Ladle the soup into bowls and garnish with a pinch of paprika and chopped fresh mint. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 49227,"Whole-Grain Bean and Turkey Cassoulet Cooking spray 1 medium onion, quartered 1 stalk celery, cut into 3-inch pieces 4 sprigs fresh parsley 3 sprigs fresh thyme 1 clove garlic 1 dried bay leaf 2 whole cloves 3/4 cup whole-grain breadcrumbs 3 tablespoons unsalted butter, melted 2 tablespoons extra-virgin olive oil 1/2 pound smoked turkey kielbasa, cut into 1/2-inch chunks 4 cups low-sodium chicken broth 1 pound farro (about 2 1/4 cups) Kosher salt Two 15-ounce cans low-sodium great Northern beans, rinsed and strained 1/2 cup crushed tomatoes 1/2 cup dry red wine Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Spray a 3-quart casserole dish with cooking spray; set aside. Cut a 12-inch square of cheesecloth, lay it flat and place the onion, celery, parsley, thyme, garlic, bay leaf and cloves in the center. Tie opposite corners of the cloth to make a packet; set aside. Mix the breadcrumbs and melted butter together in a small bowl until the breadcrumbs are coated with the butter; set aside. Heat the oil in a large Dutch oven or pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp around the edges, 8 to 10 minutes. (Take care not to let the kielbasa drippings burn; reduce the heat to medium-low if necessary.) Remove the kielbasa and set aside. Add the broth to the pot and scrape up any browned bits. Increase the heat to medium-high. Add 5 cups water; stir in the farro and 1/2 teaspoon salt and nestle the cheesecloth packet in the liquid. Bring to a boil, then partially cover and reduce the heat to simmer. Cook the farro, stirring occasionally, until tender, about 1 hour (it will just be visible above the liquid). Discard the cheesecloth packet. Stir in the beans, tomatoes, 1/2 cup water, wine, browned kielbasa, 1 1/2 teaspoons salt and a few grinds of black pepper and bring to a medium boil; cook until much of the liquid has been absorbed and the beans and farro are visible above the liquid, about 10 minutes. Carefully transfer the mixture to the prepared casserole dish and top with the buttered breadcrumbs. Bake until golden brown and bubbling around the edges, 15 to 20 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]

" 49228,"Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks 2 to 2 1/4 pounds flank steak 1 1/2 tablespoons grill seasoning, a palm full and a half 1 tablespoons dark Mexican chili powder, a palm full 1 lime, zested Cooking spray or oil to coat grill or grill pan 2 tablespoons butter 1 cup white rice 1 small onion, chopped 1/2 red bell pepper, chopped 1 jalapeno pepper, seeded and chopped 2 cloves garlic, chopped 2 cups chicken stock 2 tablespoons tomato paste 2 teaspoons hot sauce, eyeball it 1 pound small to medium shrimp, peeled and deveined 2 tablespoons finely chopped cilantro leaves or flat-leaf parsley Salt 2 ripe beefsteak tomatoes, sliced 2 Hass avocados, halved, scooped from skin and sliced 1/2 lemon 1 small red onion, thinly sliced 1/2 cup crumbled queso Asadero Instructions: Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness. For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste. Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions. Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 49229,"Barbecued Salmon with Grilled Romaine and Citrus Vinaigrette 1/2 small red onion, finely chopped 1 tablespoon extra-virgin olive oil 3 tablespoons red wine vinegar 1 cup dark amber maple syrup 1 tablespoon tomato paste 1 tablespoons Worcestershire sauce 1 teaspoon curry powder 1/8 teaspoon liquid smoke flavoring 1 teaspoon coarse black pepper Vegetable cooking spray 4 salmon fillets or salmon steaks, 6 to 8 ounces each Coarse salt 1 small navel orange, zested and juiced 1 small lemon, zested and juiced 1 clove garlic, finely chopped 2 teaspoons Dijon mustard 2 tablespoons chopped fresh tarragon leaves 1 teaspoon salt 1/2 cup extra-virgin olive oil, eyeball it 2 large hearts romaine lettuce 3 scallions, chopped Instructions: Prepare grill or preheat grill pan. On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer. Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side. Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine. Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 49230,"Garlicky White Beans, Sage and Orecchiette Salt 3 cups orecchiette 6 medium size fresh sage leaves or 1 teaspoon dried 2 cloves garlic 1/2 cup (packed) fresh parsley leaves 2 cups cooked white beans or 19 ounce can drained white beans 1/3 cup olive oil 1/4 cup dry white wine 1/2 cup small dice of mixed yellow, green and red bell pepper, for garnish Grated Asiago cheese Instructions: Bring large pot of salted water to a boil. Add pasta and cook until it is tender. Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans. Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done. Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 49231,"Mocha Fudge Brownies Frosting 1 cup confectioner's sugar 1 square of unsweetened chocolate 1/2 tablespoons softened butter 4 tablespoons coffee Instructions: In bowl combine sugar and butter. In microwave melt chocolate. Slowly add chocolate and coffee to butter mixture. Stir to combine. Spread onto cooled brownies. ","[Merlot, Cabernet Sauvignon, Malbec]" 49232,"Ahi Tuna Martinis 2 stalks green onions 2 tablespoons Dijon mustard 1/2 cup peanut oil 1 tablespoon sesame oil 1/4 cup rice wine vinegar 1/4 cup sweet chili sauce 1/4 cup honey Salt and freshly ground black pepper 1 head Napa cabbage 1/2 head red cabbage 4 green onions 4 carrots, peeled 1 pound ahi tuna 1 container daikon sprouts 2 avocado Instructions: To make the Asian vinaigrette: Roughly chop the green onion and put in blender. Add the mustard and make a paste. Slowly add the peanut oil and sesame oil until smooth. Add the vinegar, chili sauce and honey, Add salt and pepper, to taste. Set aside. To make the Asian salad: With a very sharp knife, shred the cabbages into thin strips approximately 3 to 4 inches long. Cut the green onions into thin slices. Using a regular kitchen grater, shred the carrots. Mix the cabbage, green onions and carrots together. Set aside. To assemble: Toss the slaw with the dressing and set aside. In a martini glass, place coleslaw. Slice the tuna into pieces that are about 1 ounce each, approximately the size of a stick of gum. Place 2 to 3 slices on the coleslaw and garnish with diced or sliced avocado and a few daikon sprouts. ","[Pinot Grigio, Sauvignon Blanc, Gewrztraminer, Riesling]" 49233,"Soul Burger 2 teaspoons vegetable oil 3 stalks celery, small diced
1 bell pepper, small diced
1/2 medium onion, small diced 2 1/2 pounds fresh ground pork (pork shoulder butt is recommended)
2 tablespoons your favorite BBQ sauce, plus more for serving 1 tablespoon hot sauce, such as Tabasco
1 tablespoon Worcestershire sauce
3 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons ground black pepper
Vegetable oil, for frying 1 onion, julienned
1 cup buttermilk
1 cup all-purpose flour
1/4 cup cornmeal
4 tablespoons Cajun seasoning
3 1/2 cups shredded green cabbage 1/2 cup shredded purple cabbage
1/4 cup shredded carrot
3 tablespoons store-bought coleslaw dressing 5 cornmeal buns, split
Instructions: For the patties: Prepare a grill for medium-high heat or prepare a smoker to 225 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the celery, bell pepper and onion and saute until transparent and soft. Set aside to cool completely. While the vegetables are cooling, put the ground pork in a large bowl. Add the sauteed vegetables, BBQ sauce, hot sauce, Worcestershire sauce, salt, garlic powder, onion powder, paprika and black pepper. Mix together with your hands until well-blended. Shape the meat into five 8-ounce patties. Grill or smoke the patties until the internal temperature on an instant-read thermometer registers 165 degrees F, about 4 minutes per side on a grill and 50 minutes in a smoker. For the fried onions: Heat a deep fryer with vegetable oil. Soak the julienned onion in a bowl with the buttermilk for 5 minutes. Combine the flour, cornmeal and Cajun seasoning in a shallow bowl. Remove the onion from the buttermilk (letting the excess drip off) and dredge in the seasoned flour. Working in batches, fry in the hot oil until crispy, about 2 minutes. Set aside. For the coleslaw: Combine the green and red cabbage, carrots and coleslaw dressing in a large bowl and toss well to coat. To assemble: Place some coleslaw in the bottom of each bun. Top with a patty, some BBQ sauce and fried onions. Add the bun tops and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 49234,"Lemon Red Pepper Aioli 4 red bell peppers, roasted, peeled, and seeded 5 garlic cloves, whole 6 egg yolks* 1 cup olive oil Juice of one lemon Salt and pepper 1/2 cup olive oil 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon freshly chopped herbs, (basil, parsley, sage) Salt and pepper to taste Instructions: Roast the peppers on a grill or in a broiler until the skin is charred and blistered. Rub off the charred skins with a clean towel and seed. Puree the peppers and garlic in a food processor or blender. Add the egg yolks and continue working. Gradually add the oil to the mixture in a thin steady stream until incorporated. Add the lemon juice and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 49235,"Endive, Pear, and Roquefort Salad 4 to 6 heads of Belgian endive 1 1/2 tablespoons Champagne vinegar or white wine vinegar 3/4 teaspoon Dijon mustard *1 egg yolk, at room temperature 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons good olive oil 2 ripe Bartlett pears, halved, cored, and sliced 1/4 pound good Roquefort cheese 1/2 cup toasted walnut halves Instructions: Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature. ","[Champagne, Sauvignon Blanc, Pinot Gris, Barolo]

" 49236,"Braised Lamb Shanks 3 tablespoons olive oil 4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat 1 large onion, peeled and chopped 4 carrots, peeled and finely diced 3 small sprigs fresh rosemary 2 imported bay leaves 4 garlic cloves, minced 3 cups big-bodied young red wine 2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice 2 teaspoons minced fresh rosemary 2 teaspoons finely grated fresh orange zest 1 small garlic clove, minced Instructions: Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside. Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning. Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper. While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 49237,"Boeuf a la Bourguignon 3 cups dry red wine 2 cups beef stock 1/4 cup brandy 1 large onion, quartered with the root end attached 2 carrots, cut into 3-inch pieces 4 cloves garlic, sliced 12 sprigs parsley 1 teaspoon dried thyme 1 teaspoon dried rosemary 10 black peppercorns 4 whole cloves 4 allspice berries 1 bay leaf 3 pounds well-marbled beef chuck, cut into 2 1/2-inch pieces 8 ounces slab bacon 6 tablespoons unsalted butter, plus 1 tablespoon softened 1 tablespoon olive oil Kosher salt and freshly ground black pepper All-purpose flour, for dredging, plus 1 tablespoon 1 tablespoon tomato paste 1 pound pearl onions, blanched and carefully peeled Pinch sugar 1 pound small cremini or button mushrooms 1 tablespoon flour Parsley-Rimmed Croutons, recipe follows 6 slices firm white bread, crusts removed, cut into 6 circles 3 tablespoons melted unsalted butter 1/4 cup very finely minced fresh parsley leaves Instructions: In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well. Add the beef and stir. Refrigerate, covered, overnight. Drain the beef and reserve the marinade and vegetables separately. Pat the beef dry with paper towels. Set the beef and vegetables aside. Preheat the oven to 275 degrees F. Remove the outer rind of the slab bacon. Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick. In a small saucepan, cover the lardons and the rind with cold water and bring to a boil. Lower the heat, and simmer for 3 minutes. Drain the lardons and rind, pat them dry, and reserve both. Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring, until crisp and their fat has rendered. Using a slotted spoon, transfer the lardons to paper towels to drain. Season the beef with salt and pepper, dredge in the flour, and shake off any excess. Raise the heat to high and, working in batches, brown the beef. Using a slotted spoon, transfer the beef to a plate. Pour off all but 1 tablespoon of fat and return to high heat. Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes. Return all of the browned beef to the pot. Add the reserved marinade liquid, and reserved bacon rind. Bring to a boil and season with salt and pepper. Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours. Remove the stew from the oven. Using a slotted spoon, transfer the beef to a plate. Strain the liquid and discard the solids. Return the beef and strained broth to the Dutch oven with the lardons. Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar. Cover the onions with water and season with salt and pepper. Simmer the onions over medium-high heat until almost tender. Raise heat to high, and reduce the cooking liquid to about 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed. Transfer the onions to the stew. Heat 3 tablespoons of butter in another skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, tossing often, until golden brown, about 7 minutes. Transfer the mushrooms to the stew. In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour. Roll the mixture into pea-sized pieces. Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce. Divide the stew among 6 shallow soup plates and garnish each with a crouton. Serve immediately with pasta or boiled potatoes. Preheat the oven to 400 degrees F. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons until golden brown. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges. Yield: 6 croutons ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 49238,"Grilled Watermelon and Mint Salad Ten 1-inch-thick watermelon spears Olive oil, for brushing 1 cup fresh blueberries 2 tablespoons coarsely chopped fresh mint or basil 1 tablespoon balsamic vinegar 2 ounces crumbled feta Instructions: Preheat the grill or grill pan to very high heat. Brush the watermelon slices with olive oil. Grill for 2 to 3 minutes per side. Cool slightly and cut into 1-inch cubes (makes about 3 cups). Add to a serving bowl with the blueberries, mint, vinegar and feta. Toss to combine. Serve chilled. ","[Vermentino, Sauvignon Blanc, Ros]" 49239,"Chicken, Bok Choy and Shiitake Chow Mein 2 tablespoons cornstarch 1/4 cup shaoxing wine 1/2 cup oyster sauce 1 tablespoon minced ginger 1/4 cup sliced scallion whites, save green for garnish 1 teaspoon black pepper 1 tablespoon sambal oelek 1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted Canola oil to cook 6 cloves garlic sliced thin 2 cups shiitake mushrooms, quartered 1 cup chicken stock 4 heads baby bok choy, core out, sliced 1 pound blanched and refreshed lo mein noodles Salt and pepper to taste Instructions: In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49240,"Rouille 4 large garlic cloves 1 1/2 teaspoons kosher salt *1 extra-large egg yolk, at room temperature 1 1/2 tablespoons freshly squeezed lemon juice 1/2 teaspoon saffron threads 1/4 teaspoon crushed red pepper flakes 1 cup good olive oil Instructions: Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth. With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 49241,"Divine Divinity Fudge 2 large egg whites 2 cups sugar 1/2 cup light corn syrup 1/2 cup water 1 teaspoon pure vanilla extract 1/2 cup pecans Instructions: Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49242,"Grilled Halibut with Summer Salsa 2 ounces cucumber, diced 2 ounces tomato, diced 1-ounce red bell pepper, diced 1-ounce orange bell pepper, diced 1/2-ounce jalapeno, diced 1-ounce. green onion, diced 1-ounce. white corn, cut from an ear of corn 1/4 bunch cilantro leaves 1 cup rice wine vinegar 1/2 cup sugar 1 tablespoon salt 2 ounces lime juice 1-ounce fish sauce 6 ounces halibut fillet Salt and pepper Chili threads Microgreens Chili oil Instructions: For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well. For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven. Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy! ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 49243,"Coconut Curry Chicken Pie 1 5.4-ounce can unsweetened coconut cream 1 shallot, thinly sliced 3/4 teaspoon Madras curry powder 2 cups shredded rotisserie chicken 3/4 cup frozen peas Kosher salt and freshly ground pepper 1 round refrigerated pie dough (half a 14-ounce package) 1/2 small head cauliflower 2 tablespoons extra-virgin olive oil 1/4 cup roughly chopped fresh cilantro, plus more for topping Juice of 1/2 lemon Instructions: Preheat the oven to 450 degrees F and line a baking sheet with foil. Heat 2 tablespoons coconut cream in a large nonstick skillet over medium-high heat. Add the shallot and curry powder and cook, stirring occasionally, until tender, about 3 minutes. Stir in the chicken and all but 2 teaspoons of the remaining coconut cream and cook until saucy, about 2 minutes. Remove from the heat and stir in the peas; season with salt and pepper. Unroll the pie dough on the prepared baking sheet. Spoon the chicken mixture onto the dough, leaving about a 1-inch border (reserve the skillet). Fold in the edges, pleating as needed. Brush the dough with the reserved coconut cream. Bake until the pastry is browned and the filling is bubbling, 20 to 25 minutes. Meanwhile, chop the cauliflower florets and slice the stems. Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, undisturbed, until lightly charred, 4 to 5 minutes. Stir and continue cooking until crisp-tender, about 3 minutes. Remove from the heat and stir in the cilantro. Add the lemon juice to taste; season with salt and pepper. Cut the pie into wedges and serve with the cauliflower. Top with more cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 49244,"Crepe Parmentier Royale 2 egg yolks 1 teaspoon vinegar 1 cup butter, melted Pinch salt 1 teaspoon lemon juice 2 cups cooked potato puree 2 1/2 tablespoons all-purpose flour 2 1/2 tablespoons cream 5 eggs 1 teaspoon salt Instructions: In a bowl place the egg yolks and vinegar over a medium saucepan of simmering water, whisking yolks and vinegar constantly. When reached a ribbon pattern consistency while continuing to whisk, remove from the heat. Whisk in melted butter slowly and season with salt and lemon juice.; Crepe Parmentier: In a mixing bowl, combine potato puree, flour, cream, eggs, and salt and mix well. Pass through a fine sieve to ensure there are no lumps. Heat 4 roesti pans with a teaspoon of oil in each. Spoon the mixture evenly into each pan once hot. Cook until edges become golden brown. Take the pans off the heat and place into a hot oven. Bake for about 8 to10 minutes and then finish under the salamander to get an even golden color. Serve with Hollandaise sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49245,"Portuguese Custard Tarts 3 egg yolks 1/2 cup caster sugar (superfine) 2 tablespoons cornstarch 1/2 cup heavy cream 2/3 cup milk 2 teaspoons pure vanilla extract 1 sheet puff pastry or 1 sheet frozen puff pastry, thawed Instructions: Pour the egg yolks, sugar and cornstarch into a saucepan and whisk them together. Gradually beat in the cream and milk until smooth. Place the pan over medium heat, and stirring constantly, cook until the mixture thickens and comes to a boil. Switch off the heat, and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and leave out to cool. Preheat the oven to 375 degrees F. Lightly grease a 12-count muffin pan.
Halve the puff pastry sheet horizontally. Set one half on top of the other, and set it aside for 5 minutes. Tightly roll up the puff pastry from short end to short end. Cut the puff pastry log into 12 (1/2-inch) rounds. Lay each piece on a lightly floured surface, and using a rolling pin, flatten out each round until they are 4-inches in diameter. Press each round into each muffin pan. Spoon the cooled custard into the pastry cases, and bake until the pastry and custards are golden, about 20 to 25 minutes. Leave the tarts in the pan for 5 minutes, and then remove and transfer to a wire rack to cool completely. ","[Champagne, Prosecco, Pinot Grigio, Sauvignon Blanc]" 49246,"Chicken Marsala Meatballs 1/4 cup panko breadcrumbs 2 tablespoons milk, room temperature
1/3 cup plus 1 tablespoon Marsala wine 1 pound ground white meat chicken
1/4 cup grated pecorino, plus extra for serving
1 large egg, beaten
2 tablespoons chopped fresh parsley 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil 8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth
Instructions: Preheat the broiler to high. In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside. In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 49247,"Hidden Valley Bacon & Cheddar Dip 1 (16 oz.) container sour cream 1 (1 oz.) packet Hidden Valley? Original Ranch? Dips Mix 1 cup shredded cheddar cheese 6 strips thick cut bacon cooked and crumbled Freshly cut vegetables, corn or potato chips Instructions: In a bowl, add the sour cream and dips mix and stir until well blended. Fold in the cheese and bacon. Chill covered for 1 hour before serving. Serve with vegetable or chips. ","[Chardonnay, Sauvignon Blanc, Merlot, Zinfandel]" 49248,"Farfalle With Herb-Marinated Grilled Shrimp 1 lb. uncooked extra large fresh shrimp, peeled and deveined with tails on 1/4 cup olive oil 2 Tbsp. balsamic vinegar 1 Tbsp. lemon juice 1 Tbsp. finely chopped fresh basil leaves 1 Tbsp. finely chopped fresh flat-leaf parsley 1 tsp. finely chopped fresh oregano leaves (optional) Pinch crushed red pepper flakes 1 jar Bertolli? Tomato & Basil Sauce, heated 1 box (16 oz.) farfalle or penne pasta, cooked and drained Instructions: To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape. Combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes. Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink. Spoon sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley. VARIATION: Substitute 1 lb. boneless, skinless chicken breasts for shrimp. Marinate and grill as above. Serve sliced chicken over hot farfalle. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 49249,"Open Faced Portobello-Swordfish- Pancetta Club 4 large portobello mushrooms, stems removed, sliced through the middle in two 4 thin (1/4-inch) swordfish steaks Olive oil Salt and ground black pepper 1-ounce fresh thyme, stems removed 2 tablespoons lemon zest 4 slices country bread, boule loaf 1/2 cup mayonnaise 1 tablespoon chili puree 1/4 pound Italian pancetta bacon, thinly sliced, blanched in boiling water Several leaves romaine lettuce Instructions: Brush the mushroom slices and swordfish steaks with olive oil and season with salt and pepper. Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish. Toast the bread slices until golden. Combine the mayonnaise and chili puree. Wrap the fish with the thinly sliced bacon. Heat a skillet over high heat and add the mushroom slices. Cook the mushrooms until they begin to brown before turning and quickly cooking the other side. Remove the mushrooms and add the fish steaks to the pan. Cook the fish steaks for 2 to 3 minutes on each side. Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally mushroom slice. Place a dollop of mayonnaise on top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 49250,"Sausage and Sage Apple-Stuffed Apples 1 tablespoon olive oil 1 pound ground sweet Italian sausage
1 shallot, minced
2 ounces calvados
1/2 cup golden raisins
1/2 cup toasted pistachios, chopped
2 tablespoons julienned fresh sage Kosher salt and freshly ground black pepper 4 Fuji apples 1 cup seasoned rice vinegar
Eight 1/4-inch slices Camembert cheese
Fresh thyme leaves, for garnish
Instructions: Preheat the oven to 350 degrees F. Heat a 12-inch skillet over medium-high heat. Add the oil, then the sausage. Saute the meat until browned but still a little pink, about 5 minutes. Add the shallot and continue to cook until the sausage is fully cooked, another 5 minutes. Off the heat, deglaze with the calvados and scrape up any bits on the bottom of the skillet. Add the raisins, pistachios and sage. Season with salt and pepper and set aside to cool in a bowl. Halve the apples from stem to bottom and core. Carefully hollow them out using a melon baller, reserving the apple \balls.\ Chop up the apple \balls\ (you should have about 3/4 cup) and add to the sausage mixture. Stuff each hollowed-out apple half with some of the sausage mixture. Pour the vinegar into the bottom of a 9-by-13-inch baking dish and add the stuffed apples skin-side down. Bake until the apples are just soft, about 25 minutes. Top each apple with a slice of cheese and continue to bake until melted, another 5 minutes. Garnish with fresh thyme leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49251,"Pancetta Biscuits 1/4 pound pancetta, diced 1 (8-ounce) box store bought biscuit mix Buttermilk (in place of the liquid in the boxed biscuit mix recipe) 1/4 cup shredded Fontina 1/2 vanilla bean 1/2 cup sugar 1 tablespoon ground cinnamon 1 stick butter, at room temperature Instructions: To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes. In a large bowl, make the biscuits according to the box instructions, using buttermilk instead of the suggested liquid. Gently stir in the pancetta and the cheese. Line a baking sheet with parchment paper. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions. Transfer to a wire rack to cool. To make the Cinnamon-sugar Butter: Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Stir in the butter until well blended. Transfer to a serving bowl. Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49252,"Tiny Potato Gnocchi with Smoked Salmon, Scamorza, Tomatoes, and Basil 1 pound potatoes 3 1/4 cups flour Salt 2 tablespoons extra-virgin olive oil, plus 3 tablespoons 1 garlic clove, peeled 7 ounces tomato sauce 7 ounces crushed tomatoes 18 basil leaves, julienned 7 ounces smoked scamorza, diced 7 ounces smoked salmon, diced Instructions: Boil the potatoes with skins on. Once potatoes have cooked, drain, and peel. While still hot, pass through a ricer. Transfer the potatoes to a board, quickly mix in the flour and a pinch of salt, and mix until a dough is formed. Divide the dough into small portions, and roll each one out on the floured work surface to a long rope-like form. Cut each rope into 1/2-inch lengths. To make the sauce, heat 2 tablespoons of extra virgin olive oil in a frying pan, and add the garlic. Remove the garlic as soon as it begins to color. Add the tomato sauce, crushed tomatoes, 6 julienne cut basil leaves, and a pinch of salt. Cook for approximately 3 minutes. Cook the gnocchi in boiling water. As soon as they rise to the surface, drain them, and add them to the tomato sauce. Add the remaining olive oil and reheat sauce with gnocchi. Add the diced cheese, salmon, and 4 julienned basil leaves. Toss for a few seconds, until the cheese is just melted. To serve, plate on a large platter, and decorate with remaining julienne basil leaves. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 49253,"Chili Fries 1/2 bag (about 16 ounces) french-fried potatoes (recommended: Ore-Ida Golden Crinkles) 1 pound ground beef 1 (12-ounce) bottle chili sauce (recommended: Heinz) 1 packet chili seasoning (recommended: Lawry's) 1/2 cup water 1 teaspoon Worcestershire sauce 1 tablespoon yellow mustard 1/2 teaspoon onion powder Shredded Cheddar, optional (recommended: Kraft) Instructions: Preheat oven to 450 degrees F. Lay fries in a single layer on a baking sheet. Bake in preheated oven for 20 to 25 minutes, turning halfway through cooking, until crisp and golden. In a large pot over medium heat, break up ground beef and brown, stirring constantly to break up all the clumps to fine ground. Add remaining ingredients through the onion powder. Bring to boil. Lower heat and simmer for 30 minutes. Serve hot fries on a plate smothered with chili and topped with shredded cheese, if using. ","[Zinfandel, Malbec, Tempranillo, Barbera]" 49254,"Pulled Chicken Empanadas 1 onion, chopped 1 red pepper, chopped 2 tablespoons olive oil 1 store bought roasted chicken 1 (28-ounce) can crushed tomatoes 2 tablespoons Creole seasoning 3/4 cup chopped green olives 6 dashes hot sauce Kosher salt Freshly ground black pepper 2 1/2 cups arepa flour (pre-cooked corn flour), available at Latin and larger super markets 2 cups warm water Vegetable oil, for frying Instructions: Put the onion, pepper, and oil in a large skillet over medium-high heat and cook until softened, about 5 minutes. While this is cooking, pull the meat from the chicken, discarding the skin and bones. Add the chicken to the skillet along with the tomatoes, Creole seasoning, olives, hot sauce, and salt and pepper, to taste. Bring this to a boil, then reduce the heat and simmer for about 20 minutes. Let cool while you make the dough. Stir together the arepa flour and warm water with your hands until the dough is smooth. Cover with plastic wrap and let rest for 5 minutes. Take a piece of the dough and roll it into a ball about the size of a lemon. Put it on a piece of plastic wrap and place another piece of wrap on top. Pat out into a 5-inch circle. Remove the top piece of plastic and put 3 tablespoons of the pulled chicken onto the center of the circle, leaving a 1/2-inch border. Using the plastic wrap, fold the dough over to enclose the filling and form a semi-circle. Press the edges together. Using the rim of a small saucer, trim off the edge of the empanada. Repeat to make the rest. Put about 1/2-inch of vegetable oil in a skillet over medium-high heat. Dip the end of a wooden spoon into the oil: when bubbles form around it the oil is hot enough for frying. Fry the empanadas, a few at a time, until they are golden brown, about 3 to 5 minutes on each side. Drain on paper towels. Serve warm. Note: Mozzarella cheese and a mixture of diced pear and crumbled gorgonzola cheese also make great fillings for these empanadas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 49255,"Northfield Inn Rhubarb Punch 4 cups rhubarb cut into 1-inch crescents, fresh or frozen and thawed 4 cups water 1 1/2 cups sugar 1/3 cup orange juice 1/4 cup lemon juice Instructions: Cook rhubarb in water until soft, strain out pulp in cheesecloth, reserving liquid and adding back to pan. Add sugar and heat until dissolved. Remove from stove. Add orange juice and lemon juice. To serve, add a 2-liter bottle of ginger ale. The syrup can be frozen to serve later before adding ginger ale. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49256,"Super Snack Mash-Up 3 cups pretzel twists One 10-ounce bag marshmallows
3 tablespoons unsalted butter
3 cups rice cereal squares, such a Rice Chex 1 cup candy-covered pretzel chocolates, such as Pretzel M&M's
1 cup chocolate doughnut holes
1 cup roasted salted peanuts
1 cup ridged potato chips Cooking spray, for greasing the casserole dish Instructions: Lightly crush the pretzel twists, leaving them very chunky. Add the marshmallows and butter to a large saucepan over medium heat and cook, stirring constantly, until completely melted, about 5 minutes. Remove from the heat and add the crushed pretzels, cereal, chocolates, doughnuts, peanuts and potato chips. Stir quickly, until the mixture is just combined and an even consistency. With a spatula, transfer to a 9-by-13-inch casserole dish that has been greased with cooking spray. Spray your hands with a little cooking spray and pat the mixture down until flat and even. Let cool for at least 30 minutes. Cut into squares and serve. ","[Chardonnay, Moscato, Sauvignon Blanc, Zinfandel]" 49257,"Savory Spritzer Cocktails 2 teaspoons sugar 1 orange, sliced A good shot brandy 5 to 6 ounces Rioja wine Splash lemon-lime club soda Instructions: Add sugar, 2 orange slices and a good shot of brandy to a cocktail shaker. Muddle together until the sugar is dissolved. Add ice cubes to the shaker along with the Rioja wine. Shake and strain into a martini glass and top with a splash of lemon-lime club soda. Garnish with an orange slice. ","[Rioja, Pinot Grigio, Sauvignon Blanc]" 49258,"Roasted Cauliflower with Capers and cl 1 head cauliflower 5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper 2 tablespoons capers 1 Fresno cl, sliced 1/4 cup white wine 2 tablespoons cold butter Instructions:

1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
2. Cook the capers and cl in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat.
   Per serving: Calories 249; Total Fat 24 grams; Saturated Fat: 6 grams; Protein: 3 grams; Total Carbohydrates: 8 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol 15 milligrams; Sodium 293 milligrams ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49259,"Fregula with Braised Butternut Squash and Tomatoes Extra-virgin olive oil 1 medium onion, cut into 1/2-inch dice Kosher salt Pinch crushed red pepper 2 cloves garlic, smashed and chopped 1 (28-ounce) can whole plum tomatoes, passed through a food mill 2 cups peeled and diced 1/4-inch pieces butternut squash 1 to 2 cups chicken or vegetable stock Bay leaf 1 1/2 cups medium fregula* or Israeli couscous 1 bunch chives, finely chopped Instructions: Coat a large saucepan generously with extra virgin olive oil. Add the onions and bring to a medium high heat. Season generously with salt and add the crushed red pepper. Saute until the onions are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another minute. Add the tomatoes. Fill the tomato can with water and add to the pan. Season with salt and cook over medium heat for about 10 to 15 minutes or until the water has reduced. Add the squash, stock, and bay leaf. Taste for seasoning and season with salt if needed. Cook until the squash is cooked through and most of the liquid has absorbed, about 20 to 30 minutes. Bring a pan of well-salted water to a boil. Add the fregula and cook until it is cooked through but still al dente, about 8 to 10 minutes. Strain and add to the pot with tomatoes and squash. Stir to incorporate. Add more stock or water if the mixture is dry and cook longer if it is too soupy. When done it should have a stew-like consistency. Stir in the chives. This will be really good today but even better tomorrow! ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 49260,"Birthday Whoopie Pies Cooking spray 1 box yellow cake mix (for two 9-inch rounds), such as Duncan Hines 2 large eggs 4 tablespoons unsalted butter, melted 4 ounces white chocolate, coarsely chopped 6 tablespoons unsalted butter One 8-ounce package cream cheese, at room temperature 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 1/2 cup multicolored sprinkles Instructions: For the cookies: Preheat the oven to 350 degrees F. Coat 2 baking sheets with cooking spray. Beat the cake mix, eggs, butter and 1/3 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Drop the batter onto the prepared baking sheets, using about a tablespoonful for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 8 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely (the rounded tops will sink slightly). Continue to bake cookies with the remaining batter. For the filling: Melt the chocolate and butter in a medium bowl in the microwave in 1-minute increments, stirring after each, until smooth. Beat the cream cheese, sugar and vanilla together with an electric mixer on medium-high speed in a large bowl until smooth. Pour the chocolate-butter mixture into the cream cheese mixture and mix until smooth. To assemble: Spread about 1 tablespoon of the filling on the flat side of half the cookies. Sandwich with the remaining cookies, pressing slightly so the filling squishes to the edge. Roll the filling edge in sprinkles to coat. Serve or refrigerate up to overnight. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 49261,"Pine Nut Lamb Meatballs with Pasta 1 1/2 cup ciabatta, crusts removed and shredded 1/2 cup milk 1 1/4 pounds ground lamb 1/2 cup pine nuts, toasted 1/3 cup dried currants 2 shallots, minced 1 clove garlic, minced 1 1/2 tablespoons chopped fresh thyme leaves 1 teaspoon freshly ground black pepper 1 egg 1 tablespoon olive oil Salt 2 tablespoons vegetable oil 3 cloves garlic, minced 1 sprig fresh rosemary 1 (27-ounce/796 ml) can whole tomatoes 1 bay leaf 1 (17-ounce/500 g) package fettuccine, cooked according to package directions and drained 1/4 cup coarsely chopped fresh parsley 1/4 cup Parmesan cheese, shaved into ribbons with vegetable peeler Salt and freshly ground black pepper Instructions: For the pine nut lamb meatballs: Put shredded pieces of bread in a small bowl, cover with milk and soak until bread becomes soft, approximately 10 minutes. Put the pine nuts, dried currants, shallots, garlic, thyme, black pepper, salt, egg, and oil in a large bowl, including the bread, mix thoroughly you're your hands, careful not to over mix. Form meatballs with hands and put on a large plate or baking tray. Heat oil in a cast iron pan over medium to high heat, add the meatballs and fry until meat has browned, turning frequently. Remove the meatballs from the heat. For the tomato sauce: Preheat the oven to 375 degrees F. Heat the oil in a large wide-mouthed pan over medium-high heat, add the garlic and rosemary to infuse the oil. Once the garlic has caramelized, add the tomatoes and bay leaf, stir, season with salt and pepper. Add the meatballs to the tomato sauce, put in the oven for approximately 30 minutes, until the tomato sauce has reduced slightly. To serve: Put the cooked pasta in the center of the plate, spoon the tomato sauce over and put 6 meatballs per serving. Garnish with parsley and Parmesan cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 49262,"Mississippi Mud Cake 2 cups sugar 1 cup butter 3 eggs 1 1/2 cups flour 1/2 cup cocoa 1/4 teaspoon salt 1 tablespoon vanilla 1 cup chopped pecans 1 pound confectioners' sugar 1/3 cup cocoa 1 cup melted butter 1 teaspoon vanilla 1 cup chopped pecans Instructions: To make cake, beat sugar and butter until fluffy. Add eggs 1 at a time beating after each. Add flour, cocoa, salt, vanilla and pecans and beat. Place in buttered 9 by 13-inch baking pan. Cut and waxed paper to fit bottom of pan, then butter the paper. Bake in a preheated 350 degrees F until an inserted toothpick comes out clean. Cool on rack and remove waxed paper. For frosting, sift sugar and cocoa together. Add butter, vanilla, and pecans and mix well. Spread over top of cake. For frosting, sift sugar and cocoa together. Add butter, vanilla, and pecans and mix well. Spread over top of cake. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 49263,"Pita Bread 1 cup warm water (100? F to 105? F) 1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons) 2 teaspoons sugar 4 teaspoons extra-virgin olive oil, plus more for the bowl 2 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons fine sea salt Instructions: Combine the water, yeast and sugar in a small bowl or liquid measuring cup; stir gently to mix. Let stand until foamy, about 5 minutes. Stir the olive oil into the yeast mixture. Sift together the flour and salt into a large bowl. Make a well in the middle of the dry ingredients and add the yeast mixture. Stir together until a wet dough forms. Turn out the dough onto a lightly floured surface. Knead until the dough is smooth and bounces back when pressed, about 10 minutes. Form the dough into a large ball. Oil another large bowl and add the dough, turning to coat. Cover with a clean towel and let rise until doubled in size, 30 minutes to 1 hour. Set a pizza stone or pizza steel on a rack in the lower third of the oven; preheat to 475? F. Form the pita: Turn out the dough onto a lightly floured surface. Roll into a log, about 8 inches long; cut the log crosswise into 8 equal pieces. Roll each piece into a ball. Cover with a clean towel and let rest 15 minutes. Roll out each dough ball to a scant 1/4-inch thickness, 6 to 7 inches in diameter. Brush off any excess flour from the dough rounds. Place the rounds on the hot pizza stone, 2 at a time, keeping the remaining rounds covered with the towel. Bake until puffed and slightly golden, 5 to 6 minutes if using a pizza stone or 3 to 4 minutes if using a pizza steel. Remove from the oven; stack the pitas and wrap in a clean, dry towel so that they remain soft while you make the rest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49264,"Whipped Cream 1 1/2 cups heavy whipping cream 1 teaspoon vanilla extract 1 tablespoon granulated sugar Instructions: In a bowl combine the cream, vanilla extract, and sugar. Whip until soft peaks form. The cream should have a satiny appearance. It should not be grainy. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49265,"Limoncello Ginger Tiramisu 1/2 cup sugar 1 (6-inch) piece of ginger, finely chopped
8 ounces mascarpone cheese, at room temperature
1 (10-ounce) jar lemon curd
1 cup heavy cream, whipped to medium peaks
1/3 cup limoncello (Italian lemon liqueur)
1 (7-ounce) package crisp ladyfingers (Savoiardi, 24 total)
Instructions: In a small saucepan, bring 1/2 cup water, sugar, and ginger to a boil, 2 to 3 minutes. Remove from the heat and let stand until completely cool. Put the mascarpone in a large bowl and fold it a few times with a large rubber spatula to loosen it. Stir the lemon curd and add it to the mascarpone. Using the spatula, gently fold the curd into the mascarpone until just combined and no streaks of white remain. Add a third of the whipped cream and fold lightly to combine; add the remaining whipped cream and fold gently, turning the bowl, until the mixture is homogeneous and no streaks of white remain. Strain the syrup through a fine-mesh sieve into a shallow dish, pressing on the ginger to remove as much liquid as possible. Add the limoncello to the syrup and stir to combine. Briefly dipping both sides of half of the ladyfingers into the ginger-limoncello mixture (to moisten the cookies but not soak them), line the bottom of an 8-inch (20-cm) square baking dish or cake pan with 6 ladyfingers in 2 rows, trimming the edges to fit if necessary. (Place the trimmings in a small bowl and steal a spoonful of the filling to dollop over them and enjoy as a private little cook's treat.) Pour half of the lemon cream mixture into the pan, and with a small offset spatula, spread the filling evenly over the ladyfingers. Repeat with the remaining ladyfingers, trimming them exactly like the first layer; you may need to flip them over in the syrup in order to dip both sides once the syrup begins to run out. Spread the remaining cream over the top. Lightly cover the dish with plastic wrap and refrigerate for at least 4 hours and preferably overnight. To serve, slice with a warm dry knife. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 49266,"Caponata \Agrodolce\ (Sweet and Sour) 1 cup olive oil, for frying, plus more if needed 3 medium eggplants, cut into small dice 3 small green zucchini, quartered and cut into 1/4-inch pieces 3 small yellow squash, quartered and cut into 1/4-inch pieces 2 onions, chopped 1/4-inch pieces 6 celery ribs, cut into 1/4-inch slices 3 cloves garlic, thinly sliced 1 1/2 cups red wine vinegar 2 tablespoons sugar 1 cup roasted red peppers, thinly sliced 1 cup kalamata olives, pitted and chopped 1 cup capers Salt and freshly ground black pepper 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh oregano leaves 2 cups prepared marinara sauce Instructions: In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl. Make the \agrodolce: Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes. While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the \agrodolce\ vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir. Serve the caponata at room temperature. ","[Barolo, Barbaresco, Chianti, Rioja]" 49267,"Italian Sausage and Pepper Burgers 1 tablespoon olive oil 1 onion, thinly sliced
1 red bell pepper, cored and thinly sliced
1 tablespoon tomato paste
12 ounces hot Italian sausage (if links, remove casings)
12 ounces sweet Italian sausage (if links, remove casings)
8 slices provolone
1/4 cup mayonnaise 3 tablespoons pesto
4 ciabatta rolls, buttered and lightly toasted
Pickled banana peppers, for topping Instructions: Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and saute until the onions are translucent and the peppers are tender, 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute longer. Remove from the heat. Preheat an outdoor grill to medium high. Combine both sausages in a bowl. Form into 4 patties. Grill until cooked through, 4 to 5 minutes per side. Top each burger with some of the onions and peppers and 2 slices of cheese, cover the grill and cook until the cheese melts. In a bowl, add the mayo and pesto and stir to combine. Spread the rolls with the pesto mayo, add the burgers and banana peppers and serve immediately. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 49268,"Classic Cherry Pie 1/2 cup butter flavored shortening 2 cups all-purpose flour 3 teaspoons powdered sugar 1/4 cup butter 1/2 teaspoon salt 1 egg 2 teaspoons vinegar 1/4 cup ice water 4 cups drained cherries, juice reserved (recommended: Morello) 1 1/4 cups sugar 3 tablespoons tapioca Pinch salt 1 1/3 cups juice (reserved from cherries) Tiny dab red gel food coloring Instructions: Preheat oven to 425 degrees F. For the crust: Blend shortening, flour, powdered sugar, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, and sprinkle over flour mixture. Toss with fork. Chill before rolling, about 1 hour. Makes 2 (9-inch pie crusts). For the filling: In a large size bowl, mix together all ingredients and pour into the pie shell. Cover with top crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes or until golden. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49269,"Lasagna 1/3 cup olive oil 1 pound ground beef 1 teaspoon cracked black pepper, plus extra for coating beef 1 medium onion, chopped small 1 red pepper, chopped small 1 green pepper, chopped small 6 cloves garlic, minced 5 leaves basil, finely chopped, plus leaves for garnish 1 tablespoon fresh chopped oregano leaves 1 (14-ounce) can tomato sauce 1 small can tomato paste 2 teaspoon salt 1 box dry lasagna noodles 1 pint ricotta 1 cup grated Parmesan, plus extra for garnish 1 large ball fresh mozzarella, grated or sliced thinly 1 rustic loaf bread 1 tablespoon butter Instructions: Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour. Bring a large pot of salted water to a boil. Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely. Preheat the oven to 400 degrees F. In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella. Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes. Cut the rustic bread in half and spread on butter. Add minced garlic, salt and pepper and wrap in foil. Bake until hot throughout. Unwrap the bread but keep it in the foil. Let crisp up and serve. To serve, spoon on meat sauce on a warm plate. Place a large square of lasagna on the pool of sauce. Top with Parmesan and a basil leaf. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 49270,"Gina's Mexican Rice 2 tablespoons olive oil 1 large yellow onion, diced 4 garlic cloves, chopped 2 cups long-grain white rice 4 cups chicken broth 1 packet sazon seasoning with coriander and annatto (recommended: Goya) 2 small plum tomatoes, diced Salt and freshly ground black pepper 3 tablespoons freshly chopped cilantro leaves Instructions: Heat the oil a large saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the rice, chicken broth and the sazon packet and stir until the rice is coated with the oil and toasted. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15 to 20 minutes. Remove the lid and fluff with fork. Gently fold in cilantro and transfer to a serving bowl. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 49271,"Beef Carbonnade with Vegetables: Belgian Beef Stew 2 tablespoons all-purpose flour, plus 1 teaspoon 1/2 to 3/4 teaspoon smoked paprika 1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks Kosher salt and freshly ground black pepper 4 teaspoons olive oil 1 large onion, sliced, about 3 cups 4 cloves garlic, coarsely chopped 1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle) 3 cups low-sodium beef broth 1 tablespoon molasses Small bunch thyme sprigs 1 pound baby red skinned potatoes, halved or quartered if large 3 medium carrots, cut into 1-inch pieces (about 8 ounces) 2 medium parsnips, cut into 1-inch pieces (about 8 ounces) 1 teaspoon unsalted butter, melted Chopped fresh parsley leaves, optional Instructions:

1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
2. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
3. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
4. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 49272,"Fresh Focaccia 2 cups warm water (105 to 110 degrees F) 1 tablespoon sugar 2 packages active dry yeast 4 cups all-purpose flour, plus more for dusting 1 cup whole-wheat flour 1 1/2 tablespoons kosher salt 1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish 1 cup olive oil, plus more for brushing 8 thinly sliced rounds beefsteak tomato 2 tablespoons freshly grated Parmesan Instructions: Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes. In a medium bowl, combine the 4 cups all-purpose flour and the wheat flour together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the stand mixer. Then add 1/2 cup of the olive oil. Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose. Transfer the dough to a clean, floured surface and knead by hand for 2 to 3 minutes. Wipe out the stand mixer bowl and coat with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes. Oil a 9-by-13-inch rimmed baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the baking sheet using your fingertips to create dimples all over the dough. The more dimples you make, the more texture the bread will have. Brush oil all over the dough with a pastry brush and sprinkle rosemary leaves into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes. Position a rack in the center of the oven and preheat to 425 degrees F. Bake the dough until golden brown, 35 to 40 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49273,"Tex Mex Butternut Squash Soup 1 tablespoon olive oil 1 onion, diced
   1 large butternut squash, peeled, seeded and diced
   1 red bell pepper, seeded and diced 2 cloves garlic, minced
   1 jalapeno, seeded and finely chopped
   4 cups chicken broth
   1/2 teaspoon ground cumin
   1/2 teaspoon chili powder
   1/2 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   1/2 cup crema
   1/2 cup crumbled cotija cheese 1/2 cup finely chopped fresh cilantro
   1/2 cup pomegranate seeds
   Instructions: Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. Add the garlic and jalapeno and cook for 1 more minute. Add the broth, cumin, chili powder, salt and pepper. Bring to a simmer and simmer until the squash is soft, about 15 minutes. Puree using an immersion blender. To serve immediately: Serve up in bowls and top with about 1 tablespoon each of the crema, cotija, cilantro and pomegranate seeds. If freezing, let cool completely, then pour into 3 to 4 quart bags and freeze. To serve: thaw a bag of the soup in the refrigerator, then heat in a pan or in the microwave. Top with the crema, cotija, cilantro and pomegranate seeds. ","[Syrah, Tempranillo, Garnacha, Barbera]" 49274,"Lefse with Lingonberry Cream Cheese 4 medium russet potatoes (about 2 1/4 pounds), peeled and cut into 1 1/2-inch chunks 2 tablespoons unsalted butter, melted
   1/4 cup sugar
   1/4 cup heavy cream
   1 teaspoon kosher salt
   1 1/3 cups all-purpose flour, plus generous amounts for dusting
   Lingonberry Cream Cheese, recipe follows 8 ounces cream cheese, at room temperature 1/2 cup sour cream
   2 tablespoons sugar
   1/2 cup lingonberry preserves
   Zest of 1/2 lemon
   Instructions: Put the potatoes in a medium pot and cover with cold water by 1 inch. Bring to a simmer over medium-high heat, then cook until tender, about 10 minutes. Drain the potatoes very well until dry. Pass the potatoes through a potato ricer into a large bowl. Add the butter, sugar, cream and salt and mix well to combine. Add the flour and knead well to incorporate. Preheat a 10-inch cast-iron skillet over medium-high heat. Generously dust a work surface with flour. Scoop a level 1/3 cup of dough. Dust your hands with flour and roll the dough into a ball, then flatten it into a disc and place it on the work surface. Dust the top with flour and roll it out to a thin, 8-inch round, moving the round often to ensure it doesn't stick. Carefully lift the round with your hands or the rolling pin and lay it in the preheated skillet. Cook until the underside is golden brown in spots, about 1 minute. Flip the lefse and cook until spotted on the underside, about 1 minute more. Transfer to a clean dish towel or paper towel. Repeat with the remaining dough, stacking the lefse between towels. Serve with the Lingonberry Cream Cheese. Beat the cream cheese, sour cream and sugar in a medium bowl with an electric mixer until smooth. Pour into a serving bowl and swirl in the lingonberry preserves until just barely mixed and still streaky. Top with the lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49275,"Adobo Ancho chiles, wiped clean 1/2 cup white vinegar 2 cups water 1/4 cup olive oil 2 medium onions, thinly sliced 5 garlic cloves, sliced 1 tablespoon ground cumin 4 cups chicken stock 2 tablespoons brown sugar, firmly packed 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice 2 tablespoons tomato paste 1 tablespoon salt 1/4 teaspoon freshly ground black pepper Instructions: Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften. Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin. Set aside. Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8 to 10 minutes. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add the chicken stock and reserved cl paste. Bring to a boil, reduce to a simmer and cook 20 minutes. Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. Adobo can be stored in the refrigerator 1 week or frozen indefinitely. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 49276,"Pork Holstein Schnitzel with Austrian Potato Salad and Pickled Cucumbers 2 boneless pork chops, 1 inch thick Kosher salt 1 cup all-purpose flour 3 large eggs 1 cup panko breadcrumbs Vegetable oil, for frying 3 tablespoons extra-virgin olive oil 2 anchovies 2 tablespoons capers 2 cloves garlic, finely chopped 4 tablespoons unsalted butter, cut into tablespoon pieces 2 tablespoons chicken stock 1/2 cup fresh parsley leaves, chopped 1/4 cup apple cider vinegar 1/4 cup chicken stock 1/4 cup extra-virgin olive oil 1 tablespoon whole-grain mustard 1 clove garlic, finely chopped 1/2 red onion, diced Kosher salt 5 Yukon gold potatoes, peeled and sliced 1/2 inch thick 1/2 small bunch chives, thinly sliced 1/4 cup white wine vinegar 2 teaspoons kosher salt 1 teaspoon sugar Pinch crushed red pepper flakes 4 sprigs dill, stems removed and leaves chopped 1 clove garlic, finely chopped 1 English cucumber, peeled and thinly sliced on a mandoline Instructions: For the pork Holstein schnitzel: Trim any excess fat from the pork chops. Butterfly the chops and then pound to 1/4-inch thickness using a meat mallet. Season with salt. Set up a dredging station with three shallow dishes. Place the flour in the first, one of the eggs whisked with a splash of water in the second and the panko in the third. Dip the pork into the flour first, dusting off any excess. Dip the pork into the egg next, and finally the panko, making sure to press the panko into the pork firmly to ensure it\u2019s nicely packed on. Heat a large saute pan over medium-high heat with vegetable oil that covers the bottom of the pan by about 1/2 inch. Heat until the oil shimmers, then add the breaded pork and fry until nicely golden brown on the underside, 2 to 3 minutes. Flip the pork and fry for another 2 to 3 minutes. Remove the pork to a paper towel-lined plate to blot any excess oil and season with salt. Transfer the pork to a sheet tray lined with a rack to rest. Drain the frying oil from the pan and add 1 tablespoon of the olive oil. Add the anchovies and stir until they\u2019re broken up. Add the capers and garlic and cook for 1 to 2 minutes. Add 2 pats of the butter and the chicken stock and swirl the pan until the butter melts and the sauce starts to come together and lightly thicken. Add the remaining butter and swirl until melted. Remove from the heat and toss in the parsley. Heat a small nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Crack the remaining 2 eggs into the pan and cook until the whites begin to set. Add 1 teaspoon of water and cover. Cook until the whites are set but the yolks are still runny, about 2 minutes. For the Austrian potato salad: To a large bowl, whisk together the apple cider vinegar, chicken stock, olive oil, whole-grain mustard, garlic, red onion and salt to taste. Set aside. Place the potatoes into a pot of cold water and generously season with salt. Turn on the heat and bring to a boil. Cook the potatoes until fork tender, about 15 minutes. Drain, then immediately toss into the vinaigrette. Gently stir until the potatoes are fully coated in the vinaigrette. Allow to sit for a few minutes, then toss with the chives right before serving. For the pickled cucumbers: Mix together the white wine vinegar, salt, sugar, red pepper flakes, dill, garlic and 1/4 cup water in a large bowl. Add the cucumbers and toss to combine. Set aside for at least 30 minutes to pickle. To serve, plate the pork schnitzel and top each piece of pork with a fried egg, then spoon the anchovy caper sauce over the top. Serve alongside the warm potato salad and pickled cucumbers. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 49277,"Stir-Fry Frittata 1 12-to-16-ounce bag frozen stir-fry vegetables 1/2 cup fresh cilantro (leaves and tender stems), plus more for topping
1/2 cup fresh cilantro (leaves and tender stems), plus more for topping Grated zest and juice of 1 lime 3 tablespoons peanut or vegetable oil 1 1-inch piece ginger, peeled 1 large clove garlic 1/2 jalapeno pepper (remove seeds for less heat) 3 teaspoons hoisin sauce, plus more for topping 10 large eggs Kosher salt and freshly ground pepper 1/2 pound ground pork Instructions: Preheat the oven to 400 degrees F. Put the vegetables in a microwave-safe bowl and cover with plastic wrap; microwave until warmed through, about 4 minutes. Drain and set aside. Combine the cilantro, lime zest and juice, 2 tablespoons water, 1 tablespoon peanut oil, the ginger, garlic, jalapeno and 2 teaspoons hoisin sauce in a blender; puree until smooth. Whisk the eggs, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste in a large bowl. Heat the remaining 2 tablespoons peanut oil in a medium ovenproof nonstick skillet over medium-high heat. Add the pork, the remaining 1 teaspoon hoisin sauce, and 1/4 teaspoon salt; cook, stirring, until browned, 4 minutes. Stir in the vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste. Pour in the eggs, increase the heat to high and cook 2 minutes. Transfer the skillet to the oven and bake until set, 20 to 25 minutes. Cover and let rest 5 minutes. Top with the remaining cilantro-ginger sauce, more hoisin sauce and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 49278,"Raita (Cucumber and Yogurt Salad) 3 cups plain nonfat yogurt, drained well with cheesecloth or a strainer 1 cucumber, peeled, seeded, and grated 1/2 cup minced fresh mint leaves 1 hot green chili, seeded and minced, if desired Salt, to taste Instructions: In a bowl combine all the ingredients. ","[Riesling, Sauvignon Blanc, Gewrztraminer]" 49279,"Chicken Croquettes 1 cup milk 1 cup fresh chicken stock (canned broth may be substituted) 1/4 teaspoon white pepper 2 teaspoons freshly chopped parsley leaves Salt, to taste (only if using fresh chicken stock) 1/4 pound butter 1 stalk celery, minced 1 cup all-purpose flour 1 1/4 pounds cooked chicken meat, ground in food processor 2 cups milk 2 eggs 1/8 teaspoon salt 3 cups all-purpose flour or cracker meal 3 cups breadcrumbs 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups chicken stock 2 teaspoons chopped fresh parsley leaves Pinch white pepper and salt Salad oil or liquid shortening, for frying Mashed potatoes, for serving Instructions: For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool. Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs. For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used). Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49280,"Coffee Can Ice Cream 1 1/2 cups heavy cream, chilled 1 1/2 cups whole milk, chilled 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 5 pounds ice (about 7 cups) 2 cups rock salt or ice cream salt 1/2 cup cold brew or brewed strong coffee, chilled 1 1/2 cups full-fat chocolate milk, chilled 2 tablespoons chocolate syrup, optional 1/2 cup crushed chocolate sandwich cookies (about 5 cookies) 1/3 cup finely chopped chocolate (2 ounces) 1/4 teaspoon peppermint extract Instructions: For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid. Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone. Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture. Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container. For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk. For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor. For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions. For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling. For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 49281,"Refrigerator Day Pot Roast Salad 1 1/2 tablespoons red wine vinegar Salt and pepper 1 teaspoon Dijon mustard. 1/4 cup olive oil Little bit of minced garlic 1 tablespoon rinsed capers, chopped 1/2 teaspoon salt Freshly ground black pepper Any leftover juices, degreased, from braised beef 1 or 1 1/2 cups cubed leftover pot roast 1/4 cup thinly sliced red onion 2 tablespoons minced parsley Tomato slices Potato salad made with leftover boiled potatoes or cole slaw Instructions: In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper. Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 49282,"Danny Glover's Favorite Lethal Weapon Sauce 2 cups mayonnaise 5 tablespoons chili powder 1 tablespoon cayenne 1 teaspoon freshly minced garlic Instructions: In a bowl, combine all ingredients. Stir and let stand for 2 hours ? enough time for the chili powder to re-hydrate and other flavors meld together. Dip fries in sauce or use on hamburgers and hotdogs. ","[Zinfandel, Malbec, Syrah, Rioja]" 49283,"Emmanuel's Baked Artichoke Hearts 2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained 1 tablespoons extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish 1/4 ripe lemon 1 tablespoon butter 3 cloves garlic, chopped 6 flat anchovies fillets 1 cup Italian style bread crumbs, 3 handfuls 1/4 cup chopped flat leaf parsley 1/4 cup grated Parmigiano-Reggiano, a couple of handfuls Coarse black pepper Instructions: Preheat oven to 400 degrees F. Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts. Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49284,"Paprika Party Mix Cooking spray 1 large egg white 1 tablespoon sugar 1/2 teaspoon smoked paprika Kosher salt and freshly ground pepper 1 cup roasted salted cocktail peanuts 1 cup pecans 1 cup lightly salted corn nuts 1/2 cup salted sesame sticks Instructions: Preheat the oven to 325? and coat a baking sheet with cooking spray. Whisk the egg white in a large bowl until frothy. Whisk in the sugar, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the peanuts, pecans, corn nuts and sesame sticks to the bowl; toss to coat. Spread in an even layer on the prepared baking sheet. Bake, tossing halfway through, until crisp, 20 to 25 minutes. Let cool on the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49285,"Maple-Chocolate Pudding 3 cups heavy cream 1 cup egg yolks
1/2 cup sugar
2 tablespoons maple flavoring 1 cup 70-percent dark chocolate
1 cup milk chocolate
2 tablespoons crispy chocolate pearls
Instructions: In a medium saucepot set over medium heat, add the cream and bring to a gentle boil. In a medium bowl combine the egg yolks, sugar and maple flavoring. Place the dark chocolate, milk chocolate and crispy chocolate pearls in a separate bowl. Add half of the hot cream to the egg mixture and whisk. Pour the cream and egg mixture back into the pot over medium-low heat. Whisking continuously, cook until the mixture starts to thicken, 2 to 3 minutes. Pour the hot mixture over the chocolate and mix until smooth. Cool in the refrigerator until completely cold, 2 to 4 hours. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 49286,"Taste Like Fruitcake Cookies 1 1/4 cups yellow cake mix 1/4 cup packed brown sugar 1/2 cup butter flavored shortening, at room temperature 1 egg 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/4 cup dried cherries 1/4 cup white raisins 1/4 cup chopped dried apricots or pineapple 1/4 cup chopped walnuts 1/4 cup chopped almonds 1/4 cup chopped pecans Instructions: Preheat oven to 350 degrees F. In a large bowl, blend cake mix, brown sugar. Add to dry mixture, the shortening, egg, vanilla and almond extract. Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut. Blend mixture well. Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown. Tip: About 1 minute before cooking time is reached, pull cookies out of oven, they will continue to cook for about 1 minute on hot cookie sheet and begin to cool, creating their own cake like color. Cookies can be refrigerated and served at a later time, or put in the freezer. To freeze, wrap cookies tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature for approximately 45 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 49287,"Warm Tropical Fruit and Buttermilk Torte with Vanilla Frozen Yogurt 4 tablespoons unsalted butter, softened 1 cup plus 2 tablespoons turbinado raw cane sugar 6 tablespoons low-fat buttermilk 3 large egg whites 1 cup unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon vanilla extract 1 mango, peeled, cored, and sliced 3/4 cup peeled, cored and sliced pineapple 3/4 cup diagonally sliced banana Caramelized banana slices, recipe follows Raspberry Sauce, recipe follows Serving Suggestion: Fat-free frozen vanilla yogurt 2 bananas 2 tablespoons turbinado raw cane sugar 1 cup fresh raspberries 1 teaspoon concentrated fruit sweetener 1 teaspoon lemon juice Instructions: Grease and flour the cake pan. Preheat oven to 350 degrees F. Cream the butter with 1/2 cup of the sugar until light and fluffy. Add another 1/2 cup of sugar and beat until incorporated. Gradually add in the buttermilk, scrape down the sides of the bowl. Add the egg whites in 1 at a time, beating well after each addition. In a separate bowl stir together the flour and baking powder. Add the flour mix into the batter with the vanilla and mix together until well incorporated. Pour the batter into the prepared pan and arrange the mango, pineapple, and banana decoratively on the top. Sprinkle with the remaining 2 tablespoons sugar and bake for 45 minutes or until golden brown. Let the torte cool slightly and slice. Serve each slice warm with a small scoop of vanilla frozen yogurt, 2 caramelized banana slices and 2 tablespoons of raspberry sauce. Slice the bananas on the diagonal into 24 slices and place on a baking sheet. Sprinkle with the sugar and caramelize under a broiler for 1 to 2 minutes. Place raspberries, sweetener, and lemon juice in a blender and process until smooth. Strain and set aside. ","[Chardonnay, Viognier, Moscato, Pinot Grigio]

" 49288,"Wing Chicken Calzone 1 recipe calzone cheese (recipe below) 6 ounces pizza dough (recipe below) 6 ounces fresh chicken breast 1 cup flour 1 large egg 2 cups Locatelli Romano 3 cups Durkee red hot sauce 1/4 cup melted butter, plus more for brushing calzone 1 teaspoon fresh garlic, minced 2 teaspoons fresh jalapeno, roasted, seeded, and chopped 1/4 cup blue cheese, crumbled 2 1/2 pounds shredded Provolone cheese 21/2 pounds shredded whole milk mozzarella cheese 1 cup dried parsley 2 tablespoons dried basil 2 cups grated Locatelli Romano cheese 4 garlic cloves, minced fine 1 cup minced onions 3 eggs 7 1/2 cups high gluten flour (Conagra Hy-Jump or Dakotana) 3 tablespoons sugar 1 ounce vegetable shortening 1/4 teaspoon salt 3 cups water (lukewarm to slightly warm) 1 1/2 tablespoon active, dry, granulated, yeast Pinch sugar Instructions: Place cheeses in bowl, add parsley, basil, Romano and mix well. In separate bowl, place garlic and onion and crack 3 eggs on top. Mix well and add to cheese mixture until well incorporated. Set aside. For the Pizza Dough: Place flour, sugar, shortening and salt in bowl of mixer. Place water in separate bowl, add yeast and sugar, let stand for 5 to 8 minutes until yeast rises to top of water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed to form a large dough ball. Refrigerate for 45 minutes before using various recipes. Special note: Flour must be high gluten. Yeast must be granulated. Assembly: Cut chicken into strips. Coat with flour, then egg, and then Romano cheese. Make sure that cheese is well coated on the chicken. Place on oiled sheet pan in a preheated 500 degree oven for 5 minutes. While chicken is cooking, mix red hot sauce, butter, garlic and jalapeno and cook over low heat for 5 minutes. Place pizza dough on peel and spread into a circle. Place calzone cheese on 1 half of the circle. Remove chicken from the oven and place in mixing bowl. Cover with sauce and coat well. Place chicken on top of calzone cheese, cover with a little sauce and blue cheese, fold, brush with butter and bake in a preheated 400 degree oven for 15 minutes or until golden brown. Remove from the oven, slice and serve with extra wing sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 49289,"Lemon Meringue Tarts 150 grams all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 110 grams (8 tablespoons) cold unsalted butter, sliced into very thin pats 1/4 cup ice water 4 large egg yolks (reserve whites for meringue) 50 grams (1/3 cup) cornstarch 280 grams (1 1/3 cups) sugar 1 1/2 cups water 1/4 teaspoon kosher salt 45 grams (3 tablespoons) unsalted butter 1/2 cup lemon juice plus 1 tablespoon finely grated lemon zest 4 large egg whites 120 grams sugar 1/2 teaspoon cream of tartar 1/4 teaspoon kosher salt Instructions: For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer. Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times, then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain. Pour on water and pulse 5 times. (At this point, the mixture should hold together when squeezed.) Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 15 minutes. Remove the dough from the refrigerator, unwrap and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll dough out into a round 1/8-inch thick. Use a 5-inch biscuit cutter and cut 6 circles out of the dough. Re-roll once if necessary. Remove the brioche molds from the freezer. Line 6 of the molds with the dough, being careful to press the dough into all the nooks and crannies. Gently run the rolling pin over the tops of the molds to trim the edges. Nestle each of the empty brioche molds inside the molds with the dough. Place the sandwiched molds in the freezer refrigerator for 15 minutes. Meanwhile, preheat the oven to 300 degrees F and position a rack in the center of the oven with a second just beneath it. Remove the sandwiched molds from the freezer. Place them, inverted, directly on the center rack with a sheet pan on the rack below to catch any butter that might render out. Bake for 30 minutes. Remove the molds from the oven. Flip right-side up and remove the top molds. Turn the oven up to 400 degrees F, return the tart shells to the oven and bake until golden brown, about 10 minutes more. Remove the tart shells from the oven and let cool completely on a baking rack before removing the shells from the molds. For the lemon filling: Whisk egg yolks until light in color in a medium nonreactive bowl and set aside. Whisk cornstarch, sugar, water and salt in a medium saucepan and bring to a simmer over medium heat. Remove from heat and temper the yolks by slowly adding the hot starch mixture to them in a steady stream, whisking constantly, until a third of the starch mixture has been worked into the eggs, then return that mixture to the saucepan. Whisk in the butter and continue heating until just boiling. Stir in the lemon juice and zest, reduce heat to medium-low and whisk constantly until mixture returns to a boil. Cook for 1 full minute more, then transfer to a medium bowl over an ice bath. Cool, stirring occasionally, until the curd is just slightly warmer than room temperature. (Do not chill or cool completely, or the curd will become difficult to spread.) Pour or use a pastry or zip top bag with the corner cut off to pipe the mostly cooled curd into the tart shells until flush with the tops of the shells. Cool filled tarts completely on a baking rack while you make the meringue topping. For the meringue: Whisk together the egg whites until foamy, then add the sugar, cream of tartar and salt in the heat-proof bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 165 degrees F. Then return the bowl to the base of the stand mixer and whip the egg whites on medium-high speed until medium-stiff peaks form. Increase the speed to high and whip until stiff peaks form, about 5 minutes total. Transfer the meringue to a pastry bag fitted with a star tip. Pipe the meringue to cover the top of the cooled tarts. Brown the meringue under a preheated low broiler, about 1 minute, or with a kitchen torch. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49290,"Apple Pancake 4 medium apples 5 tablespoons butter or margarine 6 tablespoons sugar 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 2 eggs, beaten 1/2 cup milk 1/4 teaspoon salt 1/4 cup all-purpose flour 1 tablespoon melted butter 2 tablespoons icing sugar, divided Instructions: Preheat oven to 450 degrees F. Quarter apples; core, peel, and slice lengthwise. Melt butter or margarine in a frying pan. Add apple slices. Cook over medium heat for five minutes. Mix sugar, cinnamon, and nutmeg. Sprinkle over apples. Cover and continue cooking over low heat for ten minutes turning once or twice. Set aside. Combine beaten eggs, milk, and salt. Beat well. Add flour and beat until batter is smooth. Pour into a buttered 10-inch round oven-proof frying pan or deep pie plate. Bake at 450 degrees F for 15 minutes, pricking batter with fork when it puffs in center. Reduce heat to 350 degrees F and bake ten minutes longer, pricking if necessary. Spread with melted butter. Sprinkle with one tablespoon of the icing sugar. Remove apples with slotted spoon. Place on half of a pancake. Fold over. Sprinkle with remaining icing sugar. Serve immediately. Cut in wedges and serve with apple wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49291,"Butter Lettuce, Mache and Pomegranate Seeds Dressed with Champagne Vinaigrette 1 small shallot, finely chopped 3 tablespoons Champagne vinegar 1/3 cup olive oil Kosher salt and freshly ground black pepper 1 (4-ounce) package mache 2 small heads butter lettuce 1/4 cup pomegranate seeds Instructions: Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper. Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds. You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49292,"Roasted Veal Oscar with Sweet Maine Lobster, Asparagus and Sauce Choron 4 large artichokes, leaves and choke removed 2 cups milk 2 cups heavy cream 1/2 cup mascarpone 1/4 cup goat cheese Salt Black pepper 2 tablespoons sweet butter 2 medium shallots, minced 1/4 teaspoon freshly ground pepper 1/2 cup dry white wine 1/2 cup white wine vinegar 3 egg yolks 4 tablespoon water 1/2 teaspoon salt 1/2 pound sweet butter clarified 1 tablespoon tarragon minced 1 teaspoon tomato paste or 1 tablespoon peeled, seeded, and finely chopped tomato 4 (6 ounce) veal cutlets 4 (1 pound) lobsters 16 ounces artichoke puree, recipe above 20 spears asparagus 12 ounces choron sauce, recipe above Salt Black pepper 4 tarragon sprigs Instructions: For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm. For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium-rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve. Steam the cleaned asparagus until slightly underdone. Place a 4-ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49293,"Governor's Chicken 4 tablespoons cornstarch 2 cups plus 3 tablespoons vegetable oil 2 medium green bell peppers, seeded and cut into 1-inch diamond-shape pieces 1 medium red bell pepper, optional, seeded and cut into 1-inch diamond-shape pieces 1 bunch scallions, peeled and cut on the diagonal into 1/2-inch pieces 1 tablespoon finely minced fresh ginger 2 dried hot red cl peppers, or to taste and tolerance 1 cup cocktail peanuts 3 tablespoons soy sauce 2 tablespoons dry sherry 3 garlic cloves, crushed and minced 2 teaspoons sugar 1 pound skinless, boneless chicken breasts 1 egg white 1/4 teaspoon salt Instructions: Cut the chicken into 3/4-inch cubes. Combine the cubes with the egg white, 2 tablespoons of water and 3 tablespoons of the cornstarch. Mix well. Heat the 2 cups oil in a wok to 280 degrees F, or put 1 piece of chicken in the oil and, when the bubbles rise from it like Champagne bubbles, add the rest of the chicken. Stir the chicken slowly and cook until the pink is no longer visible. Drain in a colander.
Combine the bell peppers, scallions and ginger in a colander. Rinse in cold water. With a pair of scissors, cut the hot peppers lengthwise and then cut again widthwise, flaking the bits on top of the vegetables in the colander.
Sauce: Combine the soy sauce, sherry, garlic, sugar, salt, 2 tablespoons of cold water, and the remaining 1 tablespoon cornstarch. Mix well.
Heat the 3 teaspoons oil in a wok until smoking. Stir-fry the vegetables for 5 minutes, or until bright in color. Add the chicken cubes and stir-fry for 30 seconds. Add the cocktail peanuts and toss 3 times.
Restir the sauce and add it to the chicken and vegetables. Toss 5 times quickly and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 49294,"Dutch Stroopwafels 1/2 cup warm milk 1 package active dry yeast 4 cups all-purpose flour, plus more for dusting 3/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 2 sticks (8 ounces) unsalted butter, cut into 1/2-inch pieces 2 large eggs, lightly beaten 1 cup molasses 1 cup light brown sugar 1/2 cup light corn syrup 6 tablespoons unsalted butter 1 teaspoon ground cinnamon 1/4 cup confectioners' sugar 1/4 teaspoon ground cinnamon Instructions: For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Flatten 1 ball until it just forms a disk and place in the waffle cone iron. Shut the iron lid but don't clamp closed. Bake until crisp and golden, occasionally pressing down on the iron lid, 1 to 2 minutes. While the waffle is still warm, cut out a circle using a 4 1/2-inch round cutter, and then split the waffle horizontally using a knife. You should have 2 thin waffle halves. (If you wait until the waffle is cool it will be harder to cut.)
For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.) Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners' sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels. From Food Network Kitchen ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49295,"Gnudi 1 cup whole milk ricotta cheese 1 pound frozen spinach, thawed and squeezed dry 1 cup grated Parmesan 2 eggs 2 egg yolks 1/4 teaspoon freshly grated nutmeg 1 teaspoon salt 1 teaspoon freshly ground black pepper 5 tablespoons all-purpose flour, plus 1 cup for coating 1 jar store bought marinara sauce, heated Instructions: Bring a large pot of salted water to a boil. In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls. Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes. Arrange gnudi on a platter and lightly drizzle with marinara sauce. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 49296,"Milk Chocolate Pudding Pie with Brownie Crust Nonstick cooking spray 3 ounces semisweet chocolate (not chips), chopped 3 tablespoons unsalted butter 1/4 cup packed light brown sugar 1/4 cup granulated sugar 1 teaspoon pure vanilla extract Pinch fine salt 1 large egg 1/2 cup all-purpose flour 3 tablespoons cocoa powder 1/2 cup granulated sugar 3 tablespoons cocoa powder 3 tablespoons cornstarch Pinch fine salt 4 large egg yolks 2 cups whole milk 3 ounces milk chocolate (not chips), chopped, plus extra for garnish 1 teaspoon pure vanilla extract Instructions: For the crust: Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Coat the inside of a 9-inch pie plate with nonstick cooking spray. Melt the chocolate and butter in a small saucepan over medium heat, stirring continuously. Stir both of the sugars and the vanilla and salt into the chocolate mixture with a whisk. Remove from the heat and let cool for a few minutes. Stir in the egg and beat vigorously until fully incorporated. Add the flour and cocoa powder and stir just until combined; the batter should be sticky and fairly stiff. Spoon the batter into the middle of the pie plate and cover the batter with a piece of plastic wrap big enough to cover the pie plate. Smooth the batter across the bottom of the pie plate and 1/2 inch up the sides using your fingers. Remove the plastic wrap and bake until the top is crispy and a toothpick inserted into the center comes out clean, about 15 minutes. (Check the batter after 10 minutes; if the sides are slumping or the bottom puffs up, use the rounded back of a large metal spoon to push the sides back up the pie plate and the bottom back down.) Set aside on a wire rack to cool, at least 15 minutes. For the pudding: Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, then the milk until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Stir in the chopped chocolate and vanilla until melted, then remove from the heat. Pour into the pie shell and cover with plastic wrap pressed gently against the pudding's surface (only if you don't want a skin to form). Refrigerate until set, about 2 hours. Shave some milk chocolate with a vegetable peeler or grater and scatter the pieces over the pie. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 49297,"Michelada 1 tablespoon kosher salt, to rim the glasses 1/2 teaspoon ancho chili powder 1/2 lime, juiced 2 tablespoons tomato juice Hot sauce 1 bottle pale ale beer, chilled Instructions: Mix the salt and chili powder together in a small dish. Rub the rim of the glass with some lime juice and then dip the rim in the salt mixture. Add the lime juice, tomato juice and a splash of hot sauce to a cocktail shaker. Add some ice cubes and the cold beer. Shake well and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling]" 49298,"Cranberry Sauce 1 pound fresh cranberries, washed and dried 2 cups granulated sugar 1/3 cup water 1 cinnamon stick 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 orange, zested and juiced Instructions: In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 49299,"Gooey Gooey Cake Nonstick cooking spray or butter, for preparing the baking pan One 15.25-ounce box classic yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, room temperature
2 cups confectioners' sugar, plus more for garnish One 8-ounce package cream cheese, room temperature
1/2 teaspoon vanilla extract
Pinch of salt
2 large eggs, room temperature
Instructions: For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment. In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan. For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended. Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked. Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 49300,"Curly Endive and Apple Smoked Bacon Salad 1 pound thick cut slab bacon, cut into 1/4- inch pieces, lardons 2 tablespoons chopped shallots 1 tablespoon Dijon mustard 1/4 cup white wine vinegar Salt Freshly ground black pepper 1/2 cup olive oil 1 head chicory, cut into bite-size pieces, well washed and dried 1 cup fresh croutons Instructions: Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified. Toss chicory pieces with bacon, vinaigrette and croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 49301,"Chicken and Noodles One 2- to 3-pound chicken fryer, cut up 2 carrots, diced 2 celery stalks, diced 1/2 medium onion, diced 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon ground thyme 1/4 teaspoon turmeric 16 ounces frozen home-style egg noodles (such as Reames) 3 tablespoons all-purpose flour Splash of half-and-half, optional 2 teaspoons finely minced fresh parsley Instructions: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly. Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard. Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first! Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49302,"Turkey Sweet Potato Shepherd's Pie 2 tablespoons extra-virgin olive oil 2 pounds ground turkey or chopped leftover turkey Salt and freshly ground black pepper 2 teaspoons poultry seasoning 2 1/2 pounds sweet potatoes, peeled and cubed 1 onion, cut into 1-inch dice 2 carrots, peeled and grated 4 ribs celery, chopped 4 tablespoons butter, divided 2 tablespoons flour 2 cups turkey or chicken stock (recommended: Kitchen Basics brand) A few dashes Worcestershire sauce 1 (10-ounce) box frozen peas 1 very ripe banana A few dashes hot sauce 2 cups shredded sharp yellow Cheddar Instructions: Preheat oven to 425 degrees F. In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning. Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender. Grate onions and carrots into the turkey. Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes. Stir the gravy into the turkey mixture. Stir peas into meat and turn heat off. Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 49303,"The Frenchman's Bass 1 pint Good Eats Court Bouillon, recipe follows 4 (4-ounce) sea bass fillets Instructions: Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid. Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49304,"Chocolate Clusters 3 cups rolled oats 2/3 cup coconut 2/3 cup chopped walnuts 4 tablespoons cocoa 1 teaspoon vanilla 4 ounces butter 2/3 cup milk 2 cups sugar Instructions: In a large bowl combine oats, coconut, chopped nuts, cocoa, and vanilla. In a saucepan combine butter, milk and sugar and bring to a boil for two minutes. Pour this hot liquid over mixture in large bowl and mix thoroughly. Drop by spoonful onto waxed paper. Let cool before wrapping. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 49305,"Golden Gingerbread with Dried Blueberries 3 cups Quick Cake Mix, recipe follows 1 teaspoon Three-Spice Mix, recipe follows 1 teaspoon ground ginger 1/4 teaspoon baking soda 1 (3-ounce) package dried blueberries (3/4 cup) 2/3 cup buttermilk 2 tablespoons molasses (not too dark) 2 large eggs 2 tablespoons sugar blended with 1/2 teaspoon Three-Spice Mix (spiced sugar) 4 cups sifted all-purpose flour 2 cups sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) ice-cold butter, diced (do not substitute) 3/4 cup ground cinnamon 1/4 cup ground ginger 1 1/2 tablespoons ground or freshly grated nutmeg Instructions: Preheat the oven to 375 degrees F. Coat a 9 by 9 by 2-inch pan with nonstick oil-and-flour baking spray, then set aside.
Whisk the cake and spice mixes, the ginger and baking soda together in a large bowl to combine. Add the berries and toss well. Make a well in the middle of the dry ingredients.
Whisk the buttermilk, molasses, and eggs in a 1-quart measure until smooth. Pour into the well in the dry ingredients, then fold in using a large rubber spatula. The batter should be lumpy with a few floury specks still clearly visible.
Scoop the batter into the pan, spreading to the corners, and sprinkle the spiced sugar evenly on top. Bake in the lower third of the oven until lightly brown and a cake taster inserted into the middle of the gingerbread comes out clean, 25 to 30 minutes.
Cool the gingerbread in the upright pan on a wire rack to room temperature, cut into large squares, and serve. Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap 1/2 the mixture onto a large piece of waxed paper and reserve.
Scatter 1/2 the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Scrape the work bowl and stir, pushing larger pieces of butter to the bottom. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out all the air, and seal. Label, date, and store in the refrigerator or freezer. This quick cake mix will last at least two months in the freezer, 1 week to 10 days in the refrigerator.
Scoop out the cold or frozen mix - no need to thaw - and use as individual recipes direct.
Place the 3 spices in a small bowl and whisk until well blended.
Spoon 1/2 of the spice mix into an 8-ounce preserving jar, rap against the counter until the mixture compacts a bit. Add the remaining spice mixture and compact as before.
Screw the lid down tight, label, and date the jar of spice mix, then store on a cool, dry, dark shelf. Use as recipes direct. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49306,"Chocolate Truffles 1/2 pound good bittersweet chocolate such as Lindt 1/2 pound good semisweet chocolate such as Ghiradelli 1 cup heavy cream 2 tablespoons Grand Marnier, optional 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Confectioners' sugar Cocoa powder Instructions: Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 49307,"Pasta Raisins Pudding with Caramelized Apple Topping 1 cup tiny shaped pasta of choice or orzo, boiled and drained 1/2 cup plumped up raisins 1 teaspoon grated orange zest 2 tablespoons melted butter 1/2 cup sugar 3 eggs, lightly beaten 2 cups scalded milk 1 cup orange juice 2 tablespoons butter 2 cups peeled and cored apples, cut into 1/4-inch dice 2 tablespoons brown sugar Pinch ground cinnamon Powdered sugar for garnish Instructions: Preheat oven to 350 degrees. Combine cooked pasta with raisins, zest and melted butter and spread into a shallow buttered 2 quart baking dish. Beat sugar into eggs and whisk in milk and orange juice and pour over pasta. Set baking pan in a bain marie and bake for about an hour or until set. While this is baking saute the apples in 2 tablespoons butter. Add sugar and cinnamon and saute over low heat until apples are tender and caramelized. Remove pasta pudding from oven and let set 10 minutes before serving; serve topped with apples and a dusting of powdered sugar. ","[Chardonnay, Moscato, Chianti, Cava]" 49308,"Mole Rubbed Grilled Steaks with Charred Corn 2 cloves garlic Kosher salt 2 tablespoons olive oil, plus more for grill grate 1 tablespoon ancho cl powder 1 tablespoon unsweetened cocoa powder 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon Four 10-ounce boneless strip steaks (about 1-inch thick) 2 tablespoons unsalted butter 2 cups fresh or thawed frozen corn kernels 2 tablespoons chopped cilantro leaves Freshly ground pepper Instructions:

1. Smash the garlic cloves, sprinkle with a pinch of salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Mix paste in bowl with the olive oil ancho powder, cocoa, cumin, and cinnamon. Rub the spice mixture all over the steaks and set aside for 15 minutes.
2. Preheat a grill to high and oil the grate. Lay the steaks on the hottest part of the grill and cook until charred, about 4 minutes. Turn and grill the other side until charred, about 4 minutes more for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes.
3. Meanwhile, melt the butter in a medium skillet and add the corn. Cook, shaking and stirring until the corn chars and butter smells nutty, about 5 minutes. Stir in the cilantro and season with salt and pepper. Serve steaks with the corn. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 49309,"Healthy Tropical Chicken Waldorf Salad 1/3 cup 2-percent Greek yogurt 2 tablespoons mayonnaise 1 teaspoon honey 1/2 teaspoon freshly grated ginger Juice of 1/2 lemon Kosher salt and freshly ground black pepper 1 cup 1/4-inch chunks of pineapple 2 small cooked boneless skinless chicken breasts, cut into 1/2-inch cubes 1 small Granny Smith apple, cored and cut into 1/2-inch cubes 1/2 cup fresh cilantro leaves, chopped 1/3 cup cashews, roughly chopped 4 leaves Bibb or iceberg lettuce Instructions: Whisk together the yogurt, mayonnaise, honey, ginger, lemon juice and 1/2 teaspoon salt in a large bowl. Add the pineapple, chicken, apples and three-fourths of both the cilantro and the cashews. Toss to combine and serve right away or refrigerate until chilled, about 1 hour. Arrange the lettuce leaves on a platter and top each with a scoop of salad. Sprinkle with the remaining cilantro and cashews and top with a few grinds of pepper. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Riesling]" 49310,"Tomato Prosciutto Bruschetta 12 slices prosciutto 1/4 cup extra-virgin olive oil, or more as needed
   Six to eight 1/2-inch-thick slices Italian sesame loaf Kosher salt and freshly ground black pepper
   2 small cloves garlic
   2 large heirloom tomatoes, diced (about 2 cups)
   1/2 cup fresh basil leaves, roughly chopped
   1/4 cup Kalamata olives, pitted and chopped
   1/4 cup grated Parmigiano-Reggiano
   Instructions: Preheat the oven to 400 degrees F. Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside. Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread. Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 49311,"Sweet and Bitter Greens Salad with Gorgonzola Blue Cheese Dressing 1 heart romaine lettuce, chopped 1 bulb endive lettuce, chopped 1 bunch watercress, trimmed, 1 to 1 1/2 cups leaves 1 cup walnut pieces, toasted 1/3 cup extra-virgin olive oil, eyeball it 2 tablespoons red wine vinegar 1/2 cup Gorgonzola 1 pear, sliced Salt and pepper Instructions: Combine the lettuce and walnuts. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 49312,"Quick Cucumber Salad 1/2 cup rice vinegar 2 tablespoons toasted sesame oil Kosher salt and freshly ground black pepper 2 large cucumbers, halved lengthwise and thinly sliced Toasted sesame seeds, for sprinkling, optional Instructions: Whisk together the rice vinegar, sesame oil and some salt and pepper in a large bowl. Add the cucumbers and toss to combine. Sprinkle with the sesame seeds if using. ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 49313,"Cheddar and Bacon Biscuits 2 1/2 cups all-purpose flour 1/4 cup sugar
   1 tablespoon baking powder
   1 teaspoon kosher salt
   6 tablespoons unsalted cold butter, cubed
   1 cup shredded sharp Cheddar cheese
   6 pieces smoked bacon, cooked and chopped
   1 cup buttermilk
   1 large egg, beaten
   Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or lightly coat with vegetable oil. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Cut in the butter with a pastry blender, or use 2 knives, until the butter is the size of peas; stir in the cheese and bacon. Combine the buttermilk and egg in a small bowl. Add to the flour mixture just until incorporated. Turn the dough out onto a lightly floured surface, and pat or roll the dough to 3/4-inch thickness; cut with a 3-inch round cutter, and place on the prepared baking sheet. Bake for 12 to 14 minutes or until golden brown. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Chianti]" 49314,"Roast Turkey with Wild Rice, Sausage, and Apple Stuffing 1 cup wild rice 3 cups water 1 1/2 teaspoons kosher salt 2 tablespoons unsalted butter 1 medium onion, chopped 1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped 2 ribs celery with leaves, chopped 2 cloves garlic, chopped 1 tablespoon minced fresh thyme leaves Pinch ground mace or nutmeg Freshly ground black pepper 1/2 pound fresh Italian-style turkey sausage, casings removed 1/2 cup pecan pieces, toasted (see Cook's Note) 1/4 cup chopped fresh flat-leaf parsley 1 (8 to 10 pound) turkey, fresh or thawed 4 tablespoons unsalted butter (1/2 stick) 2 teaspoons poultry seasoning Kosher salt and freshly ground black pepper Instructions: For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside. Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.) For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil. Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot]" 49315,"Quinoa Stuffing 3 tablespoons unsalted butter 1 cup broken vermicelli 1/2 medium onion, diced 6 cups chicken stock or water 3 cups quinoa (organic if possible) Instructions: In medium sauce pot melt butter. Add vermicelli and cook, stirring often, until pasta has turned golden. Add onion and saute until the onion begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil then reduce to a simmer and cook covered 20-30 minutes or until the grains are soft in the center. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49316,"Roasted Garlic Aioli 2 to 3 whole heads garlic Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup mayonnaise 1/3 cup fresh lemon juice 2 tablespoons grated Parmesan 1/2 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper Dash Worcestershire sauce Chopped fresh parsley, for garnish Instructions: Preheat the oven to 425 degrees F. Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup). In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49317,"Lori's Salsa Ranchera 6 slices bacon, cut into 1/4-inch slices
   4 medium tomatoes, finely diced
   2 serrano peppers, de-stemmed, de-seeded and finely diced
   1 medium onion, finely diced
   1 clove garlic, minced
   1/2 teaspoon cumin
   1/2 teaspoon salt
   1/4 teaspoon pepper
   Serving suggestions: morning eggs, tamales, beans, potatoes, tortilla chips Instructions: In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, garlic, cumin, salt and pepper. Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes. Remove from the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas). Serve cold with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 49318,"Pesto with a Southern Bite 1 1/2 to 2 cups basil leaves 1 1/2 to 2 cups collard greens 3 cloves garlic 2 ounces parsley 3/4 cup olive oil 1 cup grated Italian cheese Salt and pepper to taste Instructions: In a food processor, chop first four ingredients. To this mixture, add olive oil, cheese, salt and pepper. Mix and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 49319,"Hot Honey Crispy Chicken 1 1/2 cups all-purpose flour 1 tablespoon seafood seasoning, such as Old Bay
   2 teaspoons kosher salt
   1 1/2 teaspoons smoked paprika
   1 teaspoon mustard powder
   1 teaspoon black pepper
   2 cups buttermilk 1 tablespoon hot sauce
   2 teaspoons kosher salt
   1 teaspoon ground celery seed
   1/2 teaspoon smoked paprika
   1/2 teaspoon black pepper
   4 to 6 boneless, skinless chicken thighs
   Oil, for frying
   1 tablespoon butter 1/4 cup honey
   2 tablespoons hot sauce, such as Frank's RedHot
   1 tablespoon Worcestershire sauce 1 clove garlic, finely chopped
   Instructions: For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls. For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls. Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack. Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes. For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 49320,"Lobster Americaine 1 yellow onion 5 shallots
   2 carrots
   4 large tomatoes
   2 stalks celery
   2 cloves garlic 4 lobsters
   5 tablespoons canola oil
   1 quart shrimp stock 2 cups brandy
   15 medium Yukon gold potatoes, cut into 1-inch chunks
   Salt and pepper 2 cups vermouth
   1/4 cup cognac
   1 bunch fresh tarragon
   1 cup heavy cream
   Instructions: Peel the onion, shallots and carrots and cut into small chunks. Cut the tomatoes and celery into similar sizes. Peel the garlic cloves and roughly chop. Break down the lobsters and cut the heads in half; keep the roe in to add flavor. Add 2 tablespoons oil to a large, high-sided skillet over medium-high heat and allow the oil to heat. Add the lobsters, onions, carrots and half of the celery to the skillet and saute until the onions start to become translucent, about 10 minutes. Add stock to cover and bring to a boil, then lower to a simmer. Add the brandy, cook for 5 minutes, then strain the stock and set aside the lobster pieces with flesh inside. Remove meat from lobster shells and chop into 1-inch chunks. Heat 2 tablespoons oil in a large skillet over high heat. Toss the potatoes with salt and pepper and add to the skillet. Flip occasionally to avoid burning and remove once they are par-cooked, about 8 minutes. Set aside. Heat remaining tablespoon oil in a large skillet over medium-high heat, then add the shallots and remaining celery and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the tomatoes, potatoes and lobster, season with salt and pepper and cook until the tomatoes start to break down. Flambe with vermouth and cognac. Once the fire dies down, stir in the tarragon and heavy cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49321,"Eggplant Salad 2 large eggplants (peeled and sliced) 1 pint milk (for soaking eggplant in) 4 eggs 1 pound yellow cornmeal 1/3 cup olive oil 1/4 cup rice wine vinegar 2 teaspoons Dijon mustard Salt and freshly ground black pepper 1 large head romaine lettuce, roughly torn 1 ripe avocado diced 1 ripe mango diced 4 tomatoes diced 1 English cucumber peeled and diced 2 red onions thinly sliced 1 red pepper cut into strips 2 tablespoons torn mint leaves 1 pint canola oil, for frying Instructions: In a large bowl add the eggplant and milk. Let soak about 30 minutes, then strain and set aside. Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray. Toss the drained eggplant into the egg until evenly coated. Remove with a slotted spoon and allow any excess to drip back into the bowl. Drop the eggplant into the cornmeal and toss to coat well. Remove from the cornmeal, place in a shallow bowl and refrigerate until needed. Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing. Heat the oil in a deep-fryer or a large saute pan, to 350 degrees F. In batches, if necessary, fry the eggplant until crispy and golden brown. Remove from fryer with a slotted spoon and drain on paper towels. Place salad in serving plates and top each serving with eggplant. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 49322,"Caramel Sandwich Cookies Recipe : Food Network 2 cups cornstarch 1 1/2 cups all-purpose flour, plus additional for dusting 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon fine salt 2 sticks (1 cup) unsalted butter, at room temperature 2/3 cup granulated sugar 2 tablespoons brandy 1 tablespoon vanilla extract 4 large egg yolks Powdered sugar, for dusting 1 quart goat milk (or use regular whole milk; see Cook's Note) 1 1/2 cups granulated sugar 2 teaspoons vanilla extract
1/2 teaspoon kosher salt 1 whole vanilla bean, split and with seeds, optional
1/2 teaspoon baking soda Instructions: For the shortbread cookies: In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda and fine salt to combine; set aside. Put the butter and granulated sugar in a stand mixer with a paddle attachment. Mix on medium speed, scraping down the sides with a rubber spatula as needed, until the ingredients are fully combined and the mixture is light and fluffy, about 3 minutes. Add the brandy, vanilla and egg yolks and mix until just combined, about 30 seconds.
On low speed, gradually add the flour mixture, mixing until the flour is fully incorporated. Mix for about 1 minute.
Divide the dough into 2 equal pieces and place them onto 2 separate pieces of plastic wrap. Shape each piece into a smooth disk and wrap tightly. Refrigerate the dough for at least 1 hour.
Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap one piece of dough and place it on a lightly floured surface. Roll the dough to about 1/4 inch thick. With a 2-inch round cutter (plain or fluted), cut out about 20 circles and transfer them to the prepared baking sheets. Bake on the middle rack, in 2 batches if necessary, until golden brownish on top, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Repeat the rolling, cutting and baking process with the second dough piece, for an additional 20 cookies. Reroll the scraps once, cutting out 12 more circles, and bake. For the Mexican cajeta: Stir together the milk and sugar in a large, heavy-bottomed pot. Add the vanilla extract, salt and vanilla bean pods and seeds if using. Bring to a boil on medium-high heat while constantly stirring, 6 to 8 minutes.
When the milk comes to a boil, remove from the heat and add the baking soda. The milk will become frothy and rise. Keep stirring the mixture. Put the pot back on the stove over medium heat. Cook at a low simmer, stirring frequently to make sure that the sauce does not stick to bottom of the pan. Adjust the heat as needed to maintain a low simmer. After 15 minutes, the mixture will be light golden brown. Remove the vanilla pods if using and continue cooking until the mixture is a rich brown and reduced to about 1 1/2 cups (it will resemble a thick caramel sauce at this point), about 30 additional minutes. Remove the sauce from the heat and allow it to cool completely, about 20 minutes.
After the cookies and cajeta have cooled, flip half of the cookies upside down and gently spread about 2 teaspoons of the cajeta on each one (if the cajeta is too thick to spread easily after cooling, microwave it briefly to warm it up and loosen it enough to spread). Place another cookie bottom-side down on top of the cajeta on each and press to create a sandwich. Dust the cookies with powdered sugar before serving. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 49323,"Sidecars with Dried Cherries Juice of 1 lemon, for sugaring the glasses 1/4 cup sugar 1/4 cup dried cherries 6 ounces good cognac (VS, not VSOP), divided 3 ounces freshly squeezed lemon juice (2 lemons) 3 ounces Grand Marnier liqueur Ice Instructions: To sugar the glass rims, pour the juice of 1 lemon into a shallow bowl and put the sugar on a small plate. Dip the rims of 2 glasses first in the lemon juice and then in the sugar. Set them aside to dry. In a small bowl, combine the dried cherries with 2 ounces of cognac and microwave on high for 60 seconds. Set aside. Combine the 3 ounces lemon juice with the remaining 4 ounces cognac, the Grand Marnier and 1 teaspoon of the marinated-cherry liquid. Fill a cocktail shaker three-quarters full with ice and pour in the cocktail mixture. Shake the mixer for a full 30 seconds (it's longer than you think!) and strain into the prepared glasses, either straight up or over ice. Thread 3 or 4 marinated cherries on small skewers and serve each drink ice cold with a skewer of cherries. ","[Champagne, Brut Ros, C?tes du Rh?ne, Rioja]" 49324,"Melt-In-Your-Mouth Barbecued Ribs 2 sides pork spareribs (about 6 pounds), separated 1 (28-ounce) can chunky tomato sauce 1/3 cup brown sugar 2 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon reduced-sodium soy sauce 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Instructions: Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 49325,"Oriental Pork Wrappers 1 (12-ounce) package pork sausage 2 green onions, minced 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 teaspoon minced garlic 24 square wonton wrappers Nonstick vegetable cooking spray For dipping: soy sauce, hoisin sauce, chili garlic sauce, and hot Chinese-style mustard Instructions: In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic. Place 8 wonton wrappers on a clean surface and brush edges with water. Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling. Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water. Spray steamer rack with nonstick spray. Bring water to a simmer. Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed. Transfer dumplings to a platter and serve with dipping sauces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49326,"Kids Can Make: Waldorf Chicken Boats 1/2 cup low-fat Greek yogurt 1 tablespoon lemon juice 1 tablespoon olive oil 2 teaspoons apple cider vinegar 1/2 teaspoon chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1/4 cup walnuts 1 1/2 cups 1/2-inch pieces rotisserie chicken, skin and bones discarded 1 1/2 cups 1/2-inch pieces rotisserie chicken, skin and bones discarded
1 small crisp apple, cored and cut into 1/2-inch pieces 1/2 cup red seedless grapes, halved 3 scallions, whites and greens divided and chopped 3 scallions, whites and greens divided and chopped
8 hearts of romaine leaves or 12 Bibb lettuce leaves Instructions: Preheat the oven to 350 degrees F. For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside. For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces. To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49327,"Oatmeal Chocolate Chip Cookies 3 cups rolled oats (not quick-cooking) 8 ounces (2 sticks) butter 1 1/2 cups light brown sugar 2 eggs 2 teaspoons pure vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 1 bag (about 10 ounces) miniature chocolate chips Instructions: Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper or a baking mat. Put 2 cups of the oats in the food processor and pulverize until finely ground and floury. In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. With the mixer running at low speed, add the dry ingredients to the butter mixture and mix until just blended. Add the chocolate chips and mix just until blended. (The cookie dough can be made and kept refrigerated for up to 3 days before baking. Or you can make lumps of dough and freeze them in a locked plastic bag, then take them out for baking a few at a time. Add an extra minute to the baking time.) Drop the batter by teaspoonfuls onto the pan, leaving 3 inches between them, as they will spread. Bake until lightly browned, about 13 to 15 minutes. Let cool on the pan, then remove with a spatula. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 49328,"Asparagus with Morels and Tarragon 1/4 to 1/2 ounce dried morels or porcinis, or a combination of both 1/4 cup (1/2 stick) butter 1/2 cup chopped shallots 1 pound fresh shiitake or white button mushrooms or a combination of both, cleaned, trimmed and sliced 1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2-inch lengths 1/4 cup heavy cream 1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil Salt and freshly ground black pepper Instructions: Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly. Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes. Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49329,"Burgers a la Pizzaiola 4 cloves garlic, peeled and smashed 1/4 cup (5 or 6) sun-dried tomatoes in oil, drained 1/3 cup fresh basil leaves, packed 1/3 cup shredded mozzarella 1/4 cup grated Parmesan 1 tablespoon tomato paste 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 1/2 pounds ground sirloin beef 8 sourdough rolls, halved lengthwise 2 tablespoons extra-virgin olive oil Topping suggestions: shredded cheese, fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto. 4 cloves garlic, peeled and smashed 1/4 cup (5 or 6) sun-dried tomatoes in oil, drained 1/3 cup fresh basil leaves, packed 1/3 cup shredded mozzarella 1/4 cup grated Parmesan 1 tablespoon tomato paste 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 1/2 pounds ground sirloin beef 8 sourdough rolls, halved lengthwise 2 tablespoons extra-virgin olive oil Topping suggestions: shredded cheese, fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto. Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes. Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute. Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes. Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute. Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 49330,"Lime Cocktail with Watermelon Ice Cubes 2 cups watermelon pieces (no rind, no seeds) 1 tablespoon honey
1 ounce fresh lime juice
3/4 cup sugar 4 ounces neutral-flavored vodka 2 ounces fresh lime juice
12 to 14 fresh mint leaves, torn
Club soda, for topping cocktail
Instructions: For the watermelon ice cubes: Puree the watermelon, honey and lime juice in a blender until smooth. Pour into a square ice cube tray. Freeze until firm, 3 to 4 hours. For the simple syrup: Combine the sugar and 3/4 cup water in a small saucepan. Bring to a simmer and shut off the heat. Stir until the sugar dissolves. Cool. For the cocktails: Mix the vodka, lime juice, mint leaves and 2 ounces simple syrup in a pitcher filled with ice. Top with club soda. Put 3 watermelon cubes in each of 2 highball glasses and pour the cocktail over. ","[Verdicto, Sauvignon Blanc, Pinot Grigio, Moscato]" 49331,"Sweet and Sour Fish 3 tablespoons fish sauce 3 tablespoons sugar 1 lime, juiced 3 tablespoons finely minced peeled ginger 2 tablespoons minced lemongrass (tender part 1 small stalk) 4 scallions (white and green parts), whites chopped, and greens cut into 1-inch pieces 3 tablespoons peanut oil 4 (6-ounce) snapper fillets, skin on and scored (about 1 1/2 pounds)(or catfish without skin) Freshly ground black pepper 1/2 cup grape tomatoes, halved 1/4 cup fresh basil or cilantro leaves Suggested accompaniments: white rice and lime wedges Instructions: Stir the fish sauce, sugar, and lime juice together, set aside. In another bowl, mix the ginger, lemongrass, and scallion whites, together set aside. Heat a large skillet over medium heat. Add 1 1/2 tablespoons peanut oil to the skillet and season the fish with pepper. Stir-fry half of the lemongrass mixture and cook until fragrant, about 30 seconds. Lay 2 of the fish fillets, rounded side or skin side down and cook until browned and a spatula can easily be slipped under the fish, about 2 to 2 1/2 minutes. Flip the fish; add half the fish sauce mixture and half of the scallion greens. Cook the fish, swirling the pan, to coat the fish as the liquid thickens into a syrupy sauce, about 2 minutes. Transfer fish to a platter and repeat with remaining ingredients. Wipe or wash out skillet before starting the second batch. Scatter the tomatoes and basil or cilantro over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 49332,"Mushroom Cream Sauce 1 pound sea scallops poached in salted water bouquet garni 2 tablespoons unsalted butter 1/2 cup minced onion 1/2 pound sliced mushrroms Salt Pepper 1/2 cup dry white wine 1 cup cream Lemon juice 2 tablespoons fresh dill or chervil Instructions: Poach scallops in salted water with bouquet garni until it is almost cooked and then remove them to a plate lined with paper towel to drain. Reduce the scallop liquid to 1 cup. In another skillet melt butter and onions and cook until softened. Add mushrooms, salt and pepper and cook until mushrooms are softened for about 5 minutes. Then add wine and reduce by half. Add reserve shallot broth and 1 cup cream and reduce until lightly thickened. Season with lemon juice. Return scallops to pan and simmer just until heated through. Garnish with fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49333,"Pomegranate Ambrosia Salad 1/2 cup pecans 1/3 cup sour cream
2 tablespoons heavy cream
1/2 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
Pinch ground ancho cl powder
Kosher salt
2 1/2 cups chopped fresh pineapple
Two 11-ounce cans mandarin oranges, drained and rinsed
3/4 cup pomegranate seeds
2/3 cup mini marshmallows
1/2 cup unsweetened flaked coconut
Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 7 minutes. Cool completely, then very roughly chop. Mix the sour cream, heavy cream, lemon zest and juice together in a large bowl along with the ancho powder and 1/4 teaspoon salt. Add the pineapple, oranges, pomegranate, marshmallows, coconut and pecans and toss to combine. Serve immediately or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49334,"King Ranch Chicken 2 tablespoon butter 2 cloves garlic, peeled and minced 1/4 teaspoon ground hot red pepper 1/8 teaspoon ground cumin 2 tablespoons flour 3/4 cup chicken broth 1/2 cup milk 2 tablespoons sour cream 1/4 teaspoon black pepper 1 tablespoon butter 1 small yellow onion, peeled and chopped 1/2 medium green bell peeper, cored, seeded, and chopped 1/4 cup chopped roasted green chilies 6 ounces mushrooms, wiped clean and finely chopped 1/2 cup canned crushed tomatoes 2 tablespoons minced pimiento Vegetable oil for frying 8 corn tortillas 3 cups diced cooked chicken 11/2 cups coarsely shredded mild cheddar cheese 1/4 cup sliced pimiento-stuffed olives 1/4 cup thinly sliced scallions Instructions: Preheat oven to 350 degrees. Coat 11 by 7 by 2-inch baking dish with nonstick cooking spray and set aside. Sauce: Melt butter in medium heavy skillet over moderate heat. Add garlic, red pepper, and cumin and stir-fry 1 minute. Blend in flour, add broth and milk, and cook, stirring constantly, until thickened and smooth -- about 3 minutes. Stir in sour cream, salt, and black pepper to taste; set aside. Filling: Melt butter in large heavy skillet, over moderate heat. Add onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento, and cook, stirring often, until vegetables soften and flavors meld-10 to 15 minutes. Tortillas: Pour oil to depth of 1/2 inch in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Holding tortillas by tongs, dip one by one into oil just long enough to soften, 5 to 10 seconds. Drain on paper towels.
To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layers this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, olives, and scallions, and 1/2 remaining tortillas, chicken, filling, cheese, olives, scallions, and finally, remaining sauce. Bake, uncovered, until bubbly- about 30 to 35 minutes. Serve at once. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 49335,"Caramel, Chocolate and Candy Apples Vegetable oil cooking spray 6 small apples, washed and dried, stems removed *see Cook's Note 2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels) 1/4 cup pulp-free orange juice 1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier) Assorted small candies, chopped nuts and sprinkles Instructions: Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples. In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours. Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 49336,"Berry Fruit Cobbler with Fresh Whipped Cream 3 tablespoons unsalted butter 1 cup all-purpose flour
1 cup organic sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs, lightly beaten
4 cups blueberries
4 peaches, skinned and chopped
1 lemon, juiced
1/2 teaspoon ground cinnamon
1 cup heavy whipping cream 2 tablespoons organic sugar
1 tablespoon vanilla extract
Freshly grated cinnamon
Instructions: For the cobbler: Preheat the oven to 425 degrees F. Using 1 tablespoon of the butter, grease a 9-by-13-inch baking dish. Chop the remaining 2 tablespoons butter into 1/2-inch cubes and set aside. In a separate bowl, add the flour, sugar, baking soda, salt and eggs. Mix together with a wire whisk until the dough just comes together. Add the blueberries and peaches to the greased baking dish. Drizzle the top with the lemon juice, sprinkle with the cinnamon and top with the remaining butter cubes. Drop the dough in large pieces onto the mixed fruit. Bake until the biscuits are just browned and the fruit is bubbling, 30 minutes. For the whipped cream: In a large, chilled stainless steel bowl, add the whipping cream, sugar, vanilla and cinnamon. Using an electric hand mixer, beat the cream for 1 minute on medium high. Place the bowl in the refrigerator until ready to serve. To serve the dessert, spoon some of the warm cobbler into a bowl, and top with a dollop of whipped cream. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 49337,"Honey Orangeade Orange Honey Syrup, recipe follows 24 ounces seltzer, chilled
Orange slices, for garnish
1 cup fresh-squeezed orange juice plus 4 strips orange peel (no white pith) 1/2 cup honey
Instructions: Fill four 12-ounce glasses with ice. Divide the Orange Honey Syrup among the glasses, then top with the seltzer. Stir to combine and garnish with orange slices. Stir together the orange juice, orange peel and honey in a small saucepan over medium heat until the mixture is hot and the honey has dissolved. Remove from the heat and let come to room temperature. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 49338,"Skillet Brownie Nonstick baking spray, for the skillet 1 1/2 cups sugar
1 cup all-purpose flour
1 cup bittersweet chocolate chips
1/4 cup Dutch-process cocoa powder
1 teaspoon instant espresso powder
1 teaspoon fine sea salt
1/2 cup canola oil
1 teaspoon vanilla extract 3 large eggs
Instructions: Preheat the oven to 350 degrees F. (Or build your campfire and allow it to die down a bit, then move the embers to one side. Place a grate over top of the fire.) Lightly spray an 8-inch cast-iron skillet (with a lid if baking on a campfire) with baking spray. In a large bowl (or a ziptop bag), combine the sugar, flour, chocolate chips, cocoa powder, espresso powder and salt. In a separate small bowl (or a jar with a lid), whisk (or shake) together the oil, vanilla and eggs. Add the wet ingredients to the dry and stir together (or smush if using a ziptop bag) until completely combined and incorporated. Pour the batter into the skillet and spread in an even layer (if using a ziptop bag, cut the corner and squeeze into the skillet). Bake until the top of the brownie looks set and a toothpick inserted in the center comes out mostly clean with moist crumbs sticking to it, 25 to 30 minutes. (If baking on a campfire, top the skillet with a lid and bake for 30 minutes, then remove the lid, poke a few holes into a piece of tin foil and cover loosely. Bake for another 15 minutes.) ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 49339,"Haupia with Pineapple 1 1/2 cups coconut milk 1 1/2 cups water 1/2 cup sugar 3/4 cup corn starch 1/2 cup chopped fresh pineapple Instructions: Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49340,"Fruity Freeze 1 cup frozen peach wedges 1 cup frozen mango chunks 2 cups fresh orange juice 3 ounces vodka Ice Instructions: Add the peaches, mango, orange juice, vodka, and ice to a blender, puree until smooth, and serve. ","[Riesling, Moscato, Sauvignon Blanc]" 49341,"Quick Cupcakes with Peach Frosting One 1-pound box confectioners' sugar 3 tablespoons milk 1/2 teaspoon pure vanilla extract 1 stick unsalted butter, softened 1 tablespoon peach preserves, or your favorite flavor 12 blueberry muffins, or your favorite muffins Instructions: Combine the sugar, milk, vanilla and butter in the bowl of a stand mixer fitted with a paddle (or a large bowl if using a hand mixer). Beat until smooth, scraping down the sides of the bowl as needed. Swirl in the preserves using a spatula to make pretty streaks. Frost the muffins and watch them turn into cupcakes! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 49342,"Sugar Heart Sandwich Cookies 1 recipe Sugar Cookie Dough, recipe follows, at room temperature 6 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1/2 cup confectioner's sugar 1 tablespoon pomegranate juice Small red sugar hearts, for decorating 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Instructions: Prepare dough as directed and chill for 2 hours. Preheat the oven to 375 degrees F. Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. With a small heart-shaped cookie cutter (about 1 1/2-by-1-inch), cut hearts from the center of half the dough rounds. Place the rounds and cutouts about 1 inch apart on parchment -lined baking sheets. Bake until just set but not brown, about 6-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely. Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner's sugar, and pomegranate juice until smooth and fluffy. Spread about 1 teaspoon filling on each round cookie and top with a cut-out cookie. Place a red candy heart in the center of each. Leftover filling can be used to sandwich the small hearts together. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. Recipe courtesy of Alton Brown ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49343,"Bagel Breakfast Casserole Unsalted butter or nonstick cooking spray, for greasing the baking dish 1 tablespoon olive oil 8 ounces breakfast sausage, casing removed (8 sausages) (see Cook's Note) 2 cups whole milk 3/4 cup half-and-half
Pinch of cayenne 8 large eggs Kosher salt and freshly ground black pepper 1 1/3 cups packed baby spinach
2 large plain bagels, split and cut into 1-inch pieces
1 1/3 cups shredded provolone
8 ounces cream cheese, cut into 1/2-inch cubes
2 tablespoons everything bagel seasoning
Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray. Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Whisk together the milk, half-and-half, cayenne, eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining provolone (see Cook's Note). Cover with foil and bake for 45 minutes. Uncover and bake until the casserole is puffed, golden brown at the edges and set in the center, about 45 minutes more. Let cool 15 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 49344,"Yule Log 6 eggs, separated l/4 cup plus l tablespoon granulated sugar l/2 cup all-purpose flour, sifted l l/2 cups heavy cream 5 ounces hazelnuts, toasted 5 ounces milk chocolate, cut into small chunks l tablespoon hazelnut oil 12 ounces bittersweet chocolate, cut into small pieces 8 ounces unsalted butter, cut into small pieces l/2 cup powdered sugar 3/4 cup unsweetened cocoa l/2 cup water or strong coffee l/4 cup sour cream 4 large egg whites l cup granulated sugar l/2 teaspoon vanilla extract About 5 ounces semisweet chocolate Sifted unsweetened cocoa Instructions: Butter a jelly roll pan, line with parchment paper, butter the paper and sprinkle with flour, tapping to remove excess flour. Preheat oven to 350 degrees. In a medium bowl, whisk the egg yolks with 2 tablespoons of the sugar. Meanwhile, place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Turn the machine up to high, and beat in the remaining 3 tablespoons of sugar, continue to beat until shiny but not stiff. Add the flour to the yolk/sugar mixture and whisk to combine. Add l/4 of the egg whites to the yolk mixture, whisking to lighten the mixture. Then return the yolk mixture to the egg whites, and fold gently. Scrape into the prepared pan and even the top by running a long offset spatula across the surface. Bake until cake is golden brown and springs back when lightly touched, l2 to l5 minutes. Cool on a rack. Set aside. Place cooled hazelnuts on a kitchen towel and rub together to remove skins. Place the skinned hazelnuts in a food processor fitted with a steel blade. Process for l minute. Add the hazelnut oil through the feeder tube and process until a paste forms. Melt chocolate in a medium bowl placed over simmering water, or melt in a microwave oven. Add the melted chocolate to the hazelnut paste and set aside. Whip the heavy cream until stiff peaks form. Fold in the hazelnut/chocolate mixture. Keep covered in the refrigerator until needed. To assemble the cake roll: Trim the edges of the sponge cake. Place the Hazelnut mousse on the cake layer. Spread the mixture evenly over the cake, leaving a l inch space along the long side. Using the parchment paper to aid you, carefully roll up the cake into a thick log, enclosing the mousse. Leave the wrapped, rolled-up cake on the sheet pan and refrigerate until filling is firm, at least 2 hours. Melt the chocolate. In a small pot, heat the coffee and cocoa. Add the sour cream. In the bowl of a mixer, beat the butter and sugar until light and creamy. Add the chocolate mixture and combine completely. Transfer to a medium bowl and set aside until of spreading consistency.; Preheat oven to 200 degrees. Line l or 2 baking trays with parchment paper and set aside. Fit a large pastry bag with a #4 or #5 plain tip and set aside. Beat the egg whites on medium speed until frothy. Turn speed to high, slowly pour in half the sugar, add vanilla and continue to beat for l minute. Slowly pour in the remaining sugar and beat until the whites are very thick and shiny, about 3 to 4 minutes longer. Immediately spoon half the mixture into the prepared pastry bag. (Meringue will begin to break down if not used soon after it is ready.) Hold the pastry bag upright over the prepared baking trays, squeeze out 26 to 30 mushroom caps, making different sizes, placed about l inch apart. The caps can be different sizes, since real mushroom caps are never identical. Again, holding the bag upright over the other tray, lifting the bag as you squeeze out the meringue, form 26 to 30 stems, each l/2 inch to l inch high, placed about l inch apart. Place the trays in the oven and bake until the meringues are firm to the touch and can be lifted easily from the trays, about l l/2 hours. The meringues should be dry, but should not take on any color. Remove the trays to a cool dry spot. When cool, with a small knife, trim any pointed tips on the caps and stems, if desired. Melt the chocolate in a small bowl, and holding the caps upside down, spread a little chocolate on each one. Attach a stem and leave them upside down until the chocolate hardens. When ready, turn mushroom cap side up, and dust lightly with sifted cocoa. Set aside until ready to use for decoration. To decorate and serve: Remove pan with cake from refrigerator and place wrapped cake on a firm surface. Carefully unwrap cake. Using a serrated knife, from one end cut a 2-inch piece of cake on the diagonal. Set the cut piece aside. Cut out a piece of cardboard the length and width of the cake. Cover the cardboard with foil and place the cake on it. Spread a little frosting on the bottom of the small cut piece and set on top of the cake roll. Using a small spatula, spread the frosting over the entire cake as well as the small piece atop the cake. With a wooden skewer or the point of a small knife, make furrows to simulate bark along the sides and top of the cake. Arrange Christmas greens, plastic holly, and Meringue Mushrooms around the Yule Log. Sift powdered sugar over the whole thing to simulate snow. Fresh cranberries can be scattered around for added color. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49345,"Smashed Cucumber Salad with Mint 6 Persian cucumbers Kosher salt
1 tablespoon lemon juice
1/2 small red onion, thinly sliced
1/4 cup fresh mint leaves, finely chopped
1 tablespoon olive oil
2 teaspoons za'atar
2 radishes, thinly sliced
Freshly ground black pepper Instructions: Place the cucumbers in a large ziptop bag and smash them with a heavy skillet. Chop into 3/4-inch pieces, place in a colander with a pinch of salt and let sit for 30 minutes. Meanwhile, in a large bowl, combine the lemon juice and onion and let sit until the cucumbers are ready. Add the cucumbers to the bowl with the onion. Toss with the mint, olive oil, za'atar, radishes and a few turns of pepper. Refrigerate for at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49346,"Grilled Steak and Eggs Argentinean Style 2 cups packed fresh parsley leaves 1 tablespoon fresh oregano leaves 1 cup cilantro leaves 4 cloves garlic 1 teaspoon smoked Spanish paprika 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 2 (8-ounce) filet mignon 1/2 pound chorizo sausage 1/2 pound hot Italian sausage links Oil, for brushing Salt and freshly ground black pepper Butter 8 large eggs Salt and freshly ground black pepper Garlic Toast, for serving, recipe follows 8 (1/4-inch thick) slices country bread 2 garlic cloves, cut in 1/2 Extra-virgin olive oil Instructions: For the chimichurri: Combine the parsley, oregano, cilantro and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil and salt and pepper, to taste, and process until smooth. Scrape into a bowl and let sit at room temperature for 30 minutes before serving. The sauce can be made 8 hours in advance tightly covered and refrigerated. Bring to room temperature before serving. For the steak and sausages: Heat the grill to high. Brush the steak and sausages with oil and season with salt and pepper, to taste. Grill the steak until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 4 minutes per side. Grill the sausages until golden brown on both sides and just cooked though, about 15 minutes. Remove the steak and sausages from the grill to a cutting board and let rest for 10 minutes. Slice and reserve. For the eggs: Heat a large cast iron pan on top of the grill. Once the pan is hot add the butter and eggs and either fry or scramble. Remove the eggs to a serving platter and top with the chimichurri and sliced sausages. Arrange the steak around the eggs and serve with Garlic Toast. For the garlic toast: Heat the grill to high. Toast bread on both sides until lightly golden brown, about 20 seconds per side. Remove from grill, rub with the cut side of garlic and drizzle with olive oil. ","[Malbec, Tempranillo, Garnacha, Barbera]" 49347,"Sweet and Crispy Spiced Bread and Berries 1/4 cup sugar 2 teaspoons pumpkin pie spice 1 pint strawberries, sliced 1/2 pint blueberries 1/2 pint raspberries Juice and zest of 1 lemon
2 ciabatta sandwich loaves 4 tablespoons unsalted butter, melted One 8-ounce tub whipped topping Fresh mint, for garnish Instructions: Preheat a grill to medium heat. In a small bowl, combine the sugar and pumpkin pie spice. In a large bowl, combine the berries with half the lemon zest and lemon juice and half the sugar and spice mixture. Allow the berries to sit and macerate for 15 minutes. Slice each ciabatta loaf in half lengthwise and then slice each half in half on the bias. Brush the cut sides of the bread with the melted butter, sprinkle with the remaining sugar and spice mixture and place on the grill. Grill until toasted and browned, 3 to 4 minutes. Combine the remaining lemon zest with the whipped topping and stir. Remove the bread from the grill. Divide the bread evenly among 4 plates. Top each with 1/2 cup berry mixture. Serve with a dollop of the whipped topping and garnish with mint. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 49348,"Blueberry Power Smoothie 1 cup soft tofu, drained 1 banana, peeled and sliced 2 cups apple juice 2 cups blueberries 1 cup ice Instructions: Place everything in a blender and puree until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49349,"Roasted New Potatoes 2 pounds red potatoes 3 tablespoons olive oil Salt Pepper 1 tablespoon rosemary 2 cloves garlic, minced Instructions: Preheat oven to 375 degrees. Slice potatoes in half and place in 9 by 13 Pyrex baking dish. Drizzle in olive oil and season with salt and pepper. Add rosemary and garlic. Toss to coat. Roast for 30 40 minutes, until golden, crispy and tender. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49350,"Corn and Smoked Turkey Pudding 2 tablespoons butter 1/2 cup finely sliced onions 1 cup finely sliced red bell peppers 1 tablespoon cornstarch dissolved in tablespoons chicken broth 1 cup light cream 4 eggs, separated 1 teaspoon Dijon mustard 2 cups thawed frozen corn kernels 1 cup shredded smoked turkey or chicken breast Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees. Heat butter in a 9-inch skillet. Cook the onions and peppers until soft and onions are a little brown. Cool to room temperature. Butter a 2 quart baking dish (not too deep). When cool transfer these to a mixing bowl and add cornstarch, cream, egg yolks and mustard. Whisk well to blend. Fold the corn and turkey into the egg mixture. Season with salt and pepper. Beat the egg whites until they hold stiff peaks but are not dry and fold them into the egg yolk mixture. Transfer to the buttered baking dish and bake for 35 to 40 minutes or until brown and puffy. Serve with a side dish of sliced ripe tomatoes and vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49351,"Pecan Waffles with Roasted Pecan and Banana Syrup 2 cups all-purpose flour 1/2 cup ground lightly toasted pecans 1 1/2 teaspoons baking powder 1/4 teaspoon salt 4 eggs, separated 1/4 cup sugar 1 teaspoon vanilla extract 1/2 cup melted butter plus 1/2 cup cold butter, cut into pieces 2 1/2 cups milk Vegetable oil or nonstick cooking spray, for coating the waffle iron 1 cup pecan pieces 1/2 cup cane syrup 4 medium bananas, peeled and cut into 1/2-inch slices Instructions: Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F. Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix. In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix. Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles. In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49352,"Kellogg'sandreg Cocoa Krispiesandreg Cheese Cookies and Tomato Soup 1/4 pound Parmigiano-Reggiano, cubed 1/4 pound Asiago, cubed 1/4 pound Cheddar, cubed 1 stick butter, cut into pieces 1 1/2 cups flour 1 to 2 tablespoons heavy cream 1/2 cup hazelnuts 2 cups Cocoa Krispies 2 tablespoons olive oil 1 shallot, minced 2 cloves garlic, minced 1 (24-ounce) can diced tomatoes 3/4 cup white wine 1 cup chicken stock Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
In a food processor, pulse the cheeses and butter into small pieces. Pulse in the flour until it resembles coarse sand, then turn into a large bowl. Add cream, if necessary, until the dough forms a solid ball when pressed together.
In a food processor, pulse the hazelnuts and 1 cup Cocoa Krispies until fine. Roll the dough out on a floured surface to 1/2-inch thick and evenly press the Cocoa Krispies-hazelnut mixture onto the dough. Cut the dough into 24 pieces and bake on a buttered baking pan until golden brown, about 15 minutes.
While the cookies are baking, start the tomato soup. Heat the olive oil in a large saucepan and cook the shallot and garlic until soft but not brown. Add the tomatoes and cook over medium heat for about 10 minutes. Add the wine and stock and simmer 7 minutes more. Add the remaining 1 cup Cocoa Krispies and cook for another 3 minutes. Puree the soup in a blender until smooth and season with salt and pepper.
Serve the tomato soup with the cookies on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 49353,"Macho Tacos 1 pound lean ground beef Generous pinch garlic powder Generous pinch onion powder Generous pinch paprika Generous pinch black pepper Generous pinch cayenne Generous pinch chili powder Generous pinch salt Cooking spray 6 flour tortillas 6 corn taco shells 16 ounces refried beans, heated 2 cups shredded yellow Cheddar 2 tomatoes, diced 2 cups shredded iceberg lettuce Sour cream, for garnish 1/4 cup chopped fresh cilantro 2 limes, cut into wedges Instructions: If not using a microwave to warm the taco shells, preheat the oven to 350 degrees F. Set a large pan over high heat. Add the ground beef and cook while breaking up with the back of a spatula until well browned, 7 to 8 minutes. Drain the excess fat. Add the garlic powder, onion powder, paprika, black pepper, cayenne, chili powder, salt and 1/2 cup water. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until much, but not all, of the liquid is evaporated. Heat a non-stick skillet over medium heat and spray lightly with the cooking spray. Heat one flour tortilla at a time, on both sides, until puffy and slightly brown. Heat the taco shells in the microwave or oven. To assemble the tacos, place a flour tortilla on a plate and spread all over with the warm refried beans. Place a corn taco shell on the top, lift both sides of tortilla to wrap the taco shell and \glue\ the tortilla to the shell. Scoop the ground beef mixture into the taco shell and top with Cheddar. Garnish with the tomatoes, lettuce and sour cream. Sprinkle the taco with the cilantro and serve with the lime wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49354,"Gooey Green Tea Swamp Caramel 1 cup sugar 10 ounces cream 6 1/2 ounces glucose 1/3 cup butter 2 teaspoons Maldon sea salt 1 teaspoon green tea Dash vanilla extract Breton Shortbread, recipe follows 1/2 cup all purpose flour 1 teaspoon baking powder Pinch salt 2 egg yolks 1/3 cup sugar 1/2 teaspoon vanilla extract 1/3 cup butter, room temperature Instructions: Put the sugar in a pan. Cook over medium heat until the sugar turns caramel in color, then remove from the heat. Deglaze with the cream. Add the butter, salt, tea and vanilla extract. Cook until the thermometer reads 240 degrees F. Pour into desired mold, and cool. Serve the caramels with the Breton Shortbread. Preheat the oven to 350 degrees F. Sift the flour with the baking powder and salt. Using a whisk, beat the egg yolks and vanilla extract, adding the sugar in three stages until the mixture is thick and pale. Incorporate the butter. Add the sifted flour mixture and mix until combined. Roll out the dough 1/4-inch thick in between two acetate sheets or parchment paper. Cut out and place on silicone mats. Chill for 30 minutes. Bake until golden, 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49355,"Michelada 1 lime, cut into quarters Kosher salt 2 dashes Worcestershire sauce 3/4 teaspoon hot sauce
1 cup Mexican pilsner-style beer (recommended: Modelo Especial) Ice Instructions: Rim the outside of a tall, chilled pint glass with 1 quarter of the lime. Pour salt on a plate. Press the rim of a glass into the salt to rim the edge. Squeeze the rest of the limes into the glass. Drop the limes in the glass. Add the Worcestershire sauce and hot sauce. Fill glass with ice, add beer, and stir. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 49356,"Brownie Tart 6 tablespoons (3/4 stick) unsalted butter 3 1/4 cups (20 ounces) semisweet chocolate chips 3 extra-large eggs 1 cup sugar 1 tablespoon instant coffee granules 1/2 teaspoon pure vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup (4 ounces) chopped walnuts 2 to 3 tablespoons heavy cream Instructions: Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49357,"Peanut Butter Shakes 1 cup cold milk 1/4 cup Jif? Creamy Peanut Butter 1 cup vanilla ice cream Whipped topping (optional) Chopped roasted peanuts (optional) Instructions: PLACE milk and peanut butter in blender container. Cover and blend until smooth. ADD ice cream. Blend until smooth. TOP with whipped topping and chopped peanuts, if desired. VARIATION BANANA PEANUT BUTTER SHAKES: Prepare recipe as directed above, adding a sliced banana to the blender container with the peanut butter. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 49358,"Gelato 1 1/2 cups milk 1 cup half-and-half Dash fine salt
Whole spices and/or fresh herbs, for steeping 1/2 cup sugar 1/2 teaspoon pure vanilla extract 6 large egg yolks Assorted mix-ins, such as candy and/or nuts Instructions: Put the milk, half-and-half, salt and whatever flavors you are steeping with in a medium saucepan. Heat to a gentle simmer, remove from the heat and let steep for 30 minutes. Whisk the sugar, vanilla and egg yolks in a medium bowl. Gradually strain in and whisk about half of the warm milk mixture into the eggs. Then, while whisking constantly, add the warmed eggs to the remaining milk mixture.
Return to the heat and cook the gelato base, stirring constantly with a wooden spoon, until thick and it coats a spoon, about 10 minutes. Transfer the mixture into a bowl set over an ice bath to stop the cooking and bring down the temperature.
Strain the mixture again through a fine strainer, pushing to extract all the liquid. Churn the gelato in a gelato/ice cream maker, following manufacturer's instructions.
Fold in desired mix-ins once the gelato has finished spinning in the machine. Transfer to a container and freeze until solid and ready to serve.
","[Prosecco, Moscato, Vinho Verde, Cava]" 49359,"Dried Plum and Cheese Strudel 8 ounces cream cheese, at room temperature 1 egg 1/2 cup sugar, plus 1/2 cup, plus more, for sprinkling 1 teaspoon pure vanilla extract 1/4 teaspoon cinnamon 1/2 cup dried plums, cut up 3 sheets phyllo pastry, thawed overnight in the refrigerator if frozen 8 tablespoons (1 stick) unsalted butter, melted 1 cup finely chopped walnuts Whipped cream or ice cream or lemon sorbet, as an accompaniment Instructions: Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth. Add the egg and mix. Add 1/2 cup of the sugar, the vanilla, and cinnamon and mix. Add the cut up dried plums and mix just until incorporated. Spoon the mixture into a pastry bag fitted with no tip and a large opening at the end (or just set aside in a bowl). Transfer one sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining sugar and 1/3 of the ground walnuts. Repeat with the two remaining sheets of phyllo. Reserve the remaining melted butter and sugar. Turn the sheet pan so the wide part of phyllo is parallel to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon 2 lines of cream cheese mixture 3/4 inches thick. Starting at the edge, roll up the pastry to encase the cheese. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm, with whipped cream or ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49360,"Artichoke and Bean Salad with Tuna 2 cups (one 15 oz. can) white northern or cannellini beans, drained & rinsed 1 (15 oz. can) artichoke hearts, drained and quartered 1 rib celery, finely diced 2 tablespoons red onion, finely diced 1 (6 oz.) can tuna, drained and flaked 3 tablespoons extra-virgin olive oil juice and zest of 1 lemon
? cup chopped fresh parsley Kosher salt and cracked black pepper Instructions:

1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49361,"Salmon Chowder with Dill 3 cups bottled clam juice or low-sodium chicken broth 1 pound red-skinned potatoes, diced 2 carrots, thinly sliced 2 stalks celery, thinly sliced 1/2 white onion, diced 2 cloves garlic, minced 12 sprigs dill, plus chopped leaves for topping 12 sprigs parsley 6 sprigs thyme 2 bay leaves 1 wide strip lemon zest 1 pound salmon fillet (preferably wild), skin removed, cut into 4 pieces Kosher salt and freshly ground pepper 1/2 cup heavy cream Chopped fresh chives, for topping Instructions: Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes. Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours. Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes. Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49362,"Sauerbraten 1/2 cup vinegar 1/2 cup water 3 bay leaves 4 cloves 2 stalks celery, chopped 2 carrots, chopped 1 onion, quartered Salt and freshly ground black pepper 1 1/2 pounds beef shoulder 1 cup buttermilk 1/2 cup chopped onion 1/2 cup olive oil 1/2 cup red wine Equal parts flour and butter, (1/4 cup flour, 1/4 cup butter) for roux 2 tablespoons gravy flavoring (recommended: Kitchen Bouquet) Pinch salt Pinch white pepper Brown sugar, to taste, until sweet and sour 2 tablespoons raisins Instructions: For the marinade: Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days. Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid. In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process. After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour. Remove the meat from the pan, let rest for 10 to 15 minutes then slice. Strain marinade and set aside. Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper. Now add brown sugar, to taste, until it is sweet, and sour. Stir in the raisins. Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Guten Appetite! ","[Riesling, Pinot Grigio, Chianti, Tempranillo]" 49363,"Sauteed Mussels 2 handfuls black mussels 4 ounces Saffron Base, recipe follows 2 tablespoons butter 1/4 cup diced tomatoes 1 tablespoon fresh oregano, chopped 1 tablespoon fresh basil leaves, chopped 1 tablespoon garlic, chopped Salt and freshly ground pepper 1/2 teaspoon saffron threads 2 cups white wine 4 cups fish stock from a white fleshed fish Salt and freshly ground pepper Salt and freshly ground pepper Instructions: Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted. Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Albari?o]" 49364,"Fresh Mint Chip Gelato 1 cup sugar 2 tablespoons cornstarch 2 cups heavy cream 2 cups whole milk 6 fresh mint sprigs 4 ounces bittersweet chocolate (70% cacao), chopped Instructions: In a large heavy saucepan, stir the sugar and cornstarch to blend. Whisk in the cream and milk and cook over medium heat, whisking constantly, about 10 minutes, or until the mixture thickens and begins to bubble. Transfer the cream mixture to a heatproof bowl and add the mint. Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. (Don't steep the mint for too long or it will impart a grassy flavor; a quick steep while the cream cools will do.) Cover the mint cream and refrigerate about 4 hours, or until completely cold. Freeze the mint cream in an ice cream maker according to the manufacturer's instructions until frozen. Meanwhile, place the chocolate in a heatproof bowl, set it over a saucepan of simmering water and stir the chocolate until it has just melted. Remove from the heat and cool until the chocolate is barely warm and still fluid. Transfer the gelato to a large bowl set over a bowl of ice. Working quickly, drizzle the melted chocolate into the gelato while whisking or stirring vigorously. The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout. If you prefer larger pieces of chocolate throughout the gelato, use a wooden spoon to slowly stir in the melted chocolate. Serve immediately, or transfer to a container and freeze until firm, 3 to 4 hours. Curtis serves his homemade gelato between waffle cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49365,"Classic Molten Chocolate Cake with Cassis Berries 1/2 cup creme de cassis 1 1/2 cups mixed berries
1 stick (8 tablespoons) unsalted butter, plus more for the ramekins 1 tablespoon cocoa powder, for dusting the ramekins
4 ounces good-quality bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour 1/3 cup granulated sugar
2 large eggs plus 2 yolks
1 cup mascarpone 1 teaspoon granulated sugar
1 teaspoon vanilla extract Fresh mint sprigs, for garnish
Instructions: For the cassis berries: Put the cassis in a small saucepan and bring to a boil over medium-high heat. Boil until reduced to about 3 tablespoons, about 5 minutes. Put the berries in a bowl and toss with the reduced cassis. Let stand, stirring occasionally, about 1 hour. For the cake: Preheat the oven to 400 degrees F. Butter four 4-ounce ramekins and dust with the cocoa powder. Put the butter in a small saucepan and heat over low until melted. Add the chocolate, espresso powder, vanilla and salt and stir until thoroughly melted and combined. Stir in the flour. Combine the sugar, whole eggs and yolks in a large bowl and beat with an electric mixer on high speed until pale and thick, about 3 minutes. Add the chocolate mixture to the beaten eggs and beat to combine. Divide the mixture among the ramekins (at this point, the cakes can be refrigerated up to 4 hours and then brought to room temperature before baking). Put the ramekins on a baking sheet and bake until the tops and edges are set but about an inch in the center is still wobbly, about 12 minutes. Let the cakes stand for 1 minute. Run a thin knife around the edge of the cakes. Cover a ramekin with a small plate and invert the ramekin (using an oven mitt or towel) onto the plate. Remove the ramekin, leaving the cake on the plate. Repeat with the remaining cakes. For the berry mascarpone: Transfer 3 tablespoons of the berry juices from the cassis berries to a bowl. Add the mascarpone, sugar and vanilla and mix to combine. Dollop the berry mascarpone on the cakes and top with a spoonful of the cassis berries. Garnish with mint sprigs. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 49366,"Boeuf a la Bourguignon 3 cups dry red wine 2 cups beef stock or canned broth 1/4 cup Marc de Bourgogne or good-quality brandy 1 large onion, chopped 2 small carrots, chopped 4 garlic cloves, sliced 1 teaspoon dried thyme 1 teaspoon dried rosemary 10 peppercorns 12 parsley stems 4 whole cloves 4 allspice berries 1 bay leaf 3 pounds beef chuck, cut into 2-inch pieces Salt and pepper 1/4 pound slab bacon (rind removed and reserved) sliced lengthwise 1/4-inch thick, crosswise into pieces 1/2-inch wide 2 tablespoons butter 1 tablespoon oil 1 tablespoon tomato paste 1 pound pearl onions 4 tablespoon butter Pinch of sugar 1 pound button mushrooms Beurre Manie (equal parts flour and softened butter, mixed together, about 1 tablespoon each) Instructions: In a large bowl combine marinade ingredients and beef. Chill, covered, overnight. Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper. Preheat oven to 275F. Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes. Drain. In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden. With a slotted spoon transfer lardons to paper towels to drain. In casserole over moderately high heat brown beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat from casserole. Add reserved vegetable mixture and cook, stirring, for 5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours. Skim fat from stew and drain meat and vegetables, reserving cooking liquid. Return liquid and meat to casserole. Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste. Simmer onions until almost tender. Raise heat to high and reduce cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan over heat, until golden brown and glazed. In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or until firm. Add the onions and mushrooms to the casserole. Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce. To serve: spoon meat and vegetables into shallow serving dishes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 49367,"Philly Cheesesteaks 2 tablespoons extra-virgin olive oil 1 onion, thinly sliced Kosher salt and freshly ground pepper 1 pound shaved beef Hot sauce, to taste Worcestershire sauce, to taste 4 hoagie or hero rolls, split Sliced cherry peppers and American cheese, for topping