PUBLISHER Kyle Cox
EDITORIAL MANAGING EDITOR Alison Bills SENIOR EDITOR Kristin Bustamante
What you’ll find in a SheKnows Cookbook SheKnows Cookbooks make it easy for moms, foodies, and beginners to have simple, up-to-date recipes as close as their oven mitts will reach. Seasonal recipes from our six best burgers to a spicy fall pumpkin latte fill the pages and give SheKnows.com users another avenue to enjoy our tried-and-true recipes in their own kitchen – because pasta sauce is difficult to remove from a keyboard.
FOOD EDITOR Joanie Segall CONTRIBUTING EDITORS: Michele Borboa, Catherine Conelly, Melissa Dunlap, Whitney English, Jaime Fowler, Brianna Martinez, Nancy Price, Lauren Swanson
DESIGN CREATIVE DIRECTOR Christi Dace DESIGN MANAGER Alyssa Demars SENIOR DESIGNER Karen Cox SENIOR DESIGNER Laura Martinez SENIOR DESIGNER Jessica Rydzewski DESIGNER Gabriela Arellano DESIGNER Luis Espinosa
PRODUCTION Heidi Claunch, Cristian Graziano, Jessa Mendoza, Patti Milan, Erin Neilson, Tim Owens, Elise Pagnini, Justin Rainbow, Paul Redmond, Brad Webb
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cookbooks
WINE PAIRING Edition Tap into your inner sommelier, and enjoy an array of recipes paired with wines to blend that perfect match. From appetizers and main courses to a delicious collection of chocolate desserts, pairing wines allows a unique blend of tastes perfectly suited for that delectable meal. So pick your poison and view the menu we’ve selected. Of course, each wine includes a delicious little treat that pairs perfectly.
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Niçoise salad Citrus Grilled Shrimp Almond-Apricot Tart Caprese Salad Poached Salmon with Dill Cream Sauce White Chocolate Crème Brulée Greek Salad Grilled Red Snapper Chocolate Orange Cheesecake Crab Louis Salad Stuffed Mushrooms Smoked Salmon Bites
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Raspberry Chocolate Tart Fig and Blue Cheese Mini Tarts Braised Lamb Shanks Sea Salt Caramels Feta Couscous Salad Herbed Beef Tenderloin Decadent Chocolate Mousse Endive and Gorgonzola Salad Duck Breast with Cabernet-Cherry Sauce Chocolate Soufflé Grilled Radicchio Salad Curried Coconut Chicken Dark Chocolate Chili Cupcakes
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18 SHEKNOWS Wine Pairing Edition | 1 |
White Wines Sauvignon Blanc Chardonnay Riesling Sparkling
| 2 | SHEKNOWS Cookbooks
Wine Pairing
{White Wines}
SAUVIGNON BLANC
Aromatic and refreshingly brilliant in taste, sauvignon blanc evokes scents of grapefruit, lime, passion fruit and bell pepper. Crisp and zesty, sauvignon blanc is a versatile partner to many foods, ranging from shellfish and chicken to fruits and citrus flavors.
WINE TRIVIA: Sauvignon blanc is often called fume blanc.
NIรงOISE SALAD SERVES 5-6 4 small new potatoes, quartered 1/3 pound green beans, trimmed 2/3 cup nicoise olives, pitted 1 (7 ounce) can packed tuna 6 cups mixed spring greens 4 hard-boiled eggs, quartered 6 roma tomatoes, sliced 1/2 onion, thinly sliced 2 tablespoons capers 6 anchovy fillets 1-1/2 cups citrus vinaigrette dressing salt and pepper to taste Directions: 1. Bring a pot of salted water to boil over high heat and add in potatoes. Cook until tender, but firm (10 to 15 minutes). Drain and cool. Cut potatoes into thin slices. 2. Refill pot with salted water, and boil green beans until tender (2 to 3 minutes). Drain and place green beans under cold water. Drain and set aside. 3. In a large mixing bowl, combine potato slices, green beans, onion, tuna and olives. Place in refrigerator for at least one hour. 4. In a large salad bowl, mix together salad greens, eggs, tomatoes, anchovies and capers. 5. Top with chilled tuna mixture and drizzle with citrus vinaigrette dressing. Salt and pepper to taste.
SHEKNOWS Wine Pairing Edition | 3 |
Wine Pairing
{White Wines}
CITRUS GRILLED SHRIMP
ALMOND-APRICOT TART
YIELDS 10 SHRImp SkEWERS
YIELDS 1 11-INCH TART
3 tablespoons lime juice 2 tablespoons olive oil 2 tablespoons honey 1-1/2 tablespoons garlic, minced 2 teaspoons soy sauce, low-sodium 1 cup pineapple, diced 2 pounds shrimp, peeled and deveined salt and pepper
3 cups chopped almonds, toasted 1-1/2 cups all-purpose flour 1-1/4 cups firmly packed light brown sugar 6 tablespoons butter 4 large eggs 1/2 cup dried apricots, diced 1/2 cup light corn syrup 1/4 cup butter, melted 2 tablespoons apricot nectar 1 tablespoon vanilla extract 1-1/2 teaspoons grated lemon rind
Directions: 1. Pour the lime juice, olive oil, honey, garlic and soy sauce into a large plastic bag. Add in pineapple, shrimp and a dash of salt and pepper. Remove air, and seal bag. 2. Toss bag to coat shrimp and combine marinade. Marinate in refrigerator for 2 hours. 3. Heat grill and slide 3 to 5 shrimp on bamboo skewers. Grill shrimp about 2 minutes on each side, or until cooked through (opaque in color).
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Directions: 1. Combine flour, 1/4 cup brown sugar and 6 tablespoons butter in a food processor. Mix until crumbly texture achieved. 2. Add 1 egg, and mix until dough ball is formed. Press dough into bottom of tart pan (with removable bottom). Freeze tart pan 2 hours. 3. Stir together remaining 1 cup brown sugar, 3 eggs, apricots, corn syrup, melted butter, apricot nectar, vanilla extract and lemon rind. Pour into crust. 4. Bake at 350 degrees F. on bottom oven rack for 35 to 40 minutes, or until set. 5. Cool on a wire rack. Serve with whipped topping.
Wine Pairing
{White Wines}
CHARDONNAY
Chardonnay, America’s number one selling white wine varietal, is full of rich fruit flavors with buttery oak undertones. Very versatile for pairing, chardonnay blends well with poultry, seafood or dishes with heavy cream sauces.
WINE TRIVIA: Chardonnay can be grown in almost any climate level.
CAPRESE SALAD SERVES 5-6 4 large, ripe tomatoes 1 pound mozzarella cheese 1/2 cup fresh basil leaves 4 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar Sea salt and pepper, to taste Directions: 1. Slice tomatoes and mozzarella cheese 1/4-inch thick. 2. Place mozzarella slice on top of tomato slice. Top with a basil leaf. Repeat until you have a platter of stacked tomatoes, mozzarella slices and basil leaves. 3. Drizzle with olive oil, followed by balsamic vinegar. 4. Season with sea salt and pepper to taste.
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Wine Pairing
{White Wines}
POACHED SALMON WITH DILL CREAM SAUCE
WHITE CHOCOLATE CRÈME BRULÉE
SERVES 4-5
YIELDS 6 SERVINGS
4 salmon fillets 2 cups water 3 cups chardonnay 1-1/2 cups onion, diced 2 sprigs dill 1 lemon, wedged 2 tablespoons sour cream 1 tablespoon mayonnaise 2 teaspoons dill, finely chopped 2 teaspoons lemon juice 2 teaspoons Dijon mustard
5 egg yolks 1/3 cup sugar pinch of salt 2 cups heavy cream 1 bar (100 grams) Lindt Swiss Classic White Chocolate Bar, chopped 6 teaspoons sugar (1 teaspoon per ramekin)
Directions: 1. Mix together all ingredients for dill sauce in small bowl and refrigerate, covered, for at least two hours. 2. Heat chardonnay, water, diced onion and dill sprigs in large skillet pan over medium-high heat. Cover and let simmer for 10 minutes. 3. Add in salmon and cook for 12 minutes, or until cooked through. Serve on platter with chilled dill cream sauce. Garnish with lemon wedges.
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Directions: 1. Preheat oven to 300 degrees F. Place 6 ramekins in a heat-proof baking pan, deep enough to fill with water to middle of ramekin. 2. Whisk egg yolks, sugar and salt together in a heat-proof bowl. 3. Heat heavy cream to a light simmer and add chopped chocolate. Stir or whisk until the chocolate is completely melted. 4. Slowly pour the hot cream into egg yolk mixture, whisking continuously. Strain and pour the liquid into the ramekins waiting in the baking pan, and place baking pan on oven rack. 5. Fill the baking dish with hot water until it reaches the middle of the ramekins. This method prevents water from “sloshing” into the crème brulée mixture. 6. Bake 30 to 35 minutes. Remove from oven, let cool and refrigerate. The recipe can be made the day before serving. Caramelize just before serving.
Wine Pairing
RIESLING
Well-known for its refreshing complements to desserts, riesling also pairs well with a range of foods, from savory to spicy. Originating in Germany, riesling is noted for its floral and apple-like scents. A bit of a wild-card, riesling can range from dry to super-sweet.
{White Wines} WINE TRIVIA: Why does riesling almost always come in long, skinny bottles? This tradition dates back to Germany where riesling was bottled in the unique “gooseneck� bottles to differentiate it from other wines. Other countries kept the same bottle shape when they began producing riesling.
GREEK SALAD SERVES 5-6 3 heads romaine leaves, roughly chopped 1 medium cucumber, peeled and sliced 1 medium tomato, chopped 1 red onion, thinly sliced 1/2 cup feta cheese, crumbled 1/2 cup kalamata olives 1/2 cup extra virgin olive oil 2 tablespoons lemon juice 2 teaspoons dried oregano 1/2 teaspoon salt and pepper Directions: 1. In large serving bowl, combine romaine lettuce, cucumber, tomato, onion, feta and olives. 2. In small bowl, whisk together olive oil, lemon juice, oregano, salt and pepper. 3. Drizzle over salad and serve.
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Wine Pairing
{White Wines}
CHOCOLATE ORANGE CHEESECAKE GRILLED RED SNAPPER
YIELDS 1 10-INCH CHEESECAkE (8-10 SERVINGS)
SERVES 5-6
1-1/3 cups vanilla wafers, ground 2/3 cup butter, melted 20 ounces cream cheese 1/4 cup sour cream 2 bars (100 grams each) Lindt EXCELLENCE Orange Intense Dark Chocolate, chopped 2/3 cup sugar 1/3 cup plus 1 tablespoon orange juice 4 eggs
6 red snapper fillets 8 tablespoons butter 1 tablespoon garlic, minced 1 teaspoon onion salt 1 teaspoon paprika 3 limes Directions: 1. Melt butter over medium-high heat and sautĂŠ minced garlic in butter. Add juice of 2 limes to garlic-butter mixture. 3. Brush mixture over both sides of snapper fillets. 3. Season fillets with onion salt and paprika. 4. Place fillets in aluminum-foil pocket, and place on grill. Grill for 10 minutes on each side, brushing periodically with remaining garlic-butter mixture. When fish flakes easily, remove from heat and garnish with remaining lime.
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Directions: 1. Preheat oven to 250 degrees F. Grease a 10 inch (25 centimeter) springform pan. 2. Place the vanilla wafers in a food processor and blend until finely ground. Add enough melted butter until the mixture just binds together. 3. Press the mixture evenly into the base of the springform pan, and smooth it with the back of a spoon. 4. Encase the bottom half of the pan in aluminum foil. The cheesecake will be baked in a water bath, and this step ensures that no water will seep in. 5. Beat the cream cheese until smooth, scraping down sides of bowl to prevent lumps. Add the sour cream and sugar. Continue mixing until smooth.
6. Place the orange juice in a saucepan and gently bring to a boil. Add the chopped chocolate, remove from heat and stir until completely melted. 7. Mix the orange and chocolate mixture into the cheese mixture, scraping down the sides of the bowl. Add the eggs one at a time, mixing well after each addition. 8. Transfer the cheesecake mixture to the prepared springform pan and put into a baking pan deep enough to hold an inch of water. 9. Put cheesecake into oven, and pour an inch of very hot water into baking pan. Bake for approximately 45 minutes. The cake is ready when it is set on the sides, but remains slightly soft in the center. Cool in the springform pan.
Wine Pairing
SpARkLING
Bubbles make this wine the perfect pairing for celebrations and festivities with a wide variety of chilled appetizers and decadent chocolates. Higher in acidity and lower in alcohol than most table wines, sparkling wine is a wise choice for mixing and mingling.
{White Wines} WINE TRIVIA: Champagne is a sparkling wine from the region in France named – you got it – Champagne! Not all sparkling wines are “Champagne.”
CRAB LOUIS SALAD SERVES 5-6 3/4 cup mayonnaise 3/4 cup chili sauce 3 tablespoons green peppers, chopped 3 tablespoons sweet pickles, chopped 1-1/2 tablespoons minced onion 1-1/2 tablespoons lemon juice 5 cups iceberg lettuce, shredded 1-1/2 cups jumbo lump crabmeat 3 roma tomatoes, sliced 3 hard-boiled eggs, sliced Directions: 1. Combine mayonnaise, chili sauce, green peppers, sweet pickles, minced onion and lemon juice in small bowl, and whisk together. 2. Place shredded lettuce on serving platter. Top with crab meat, sliced tomatoes and sliced eggs. 3. Drizzle with dressing and serve.
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Wine Pairing
{White Wines}
STUFFED MUSHROOMS
SMOKED SALMON BITES
YIELDS 12 STUFFED mUSHROOmS
YIELDS 20 BITES
12 whole mushrooms 1 tablespoon vegetable oil 2 teaspoons minced garlic 1 (8 ounce) package cream cheese, softened 1/4 cup grated Parmesan cheese 3 stalks green onion, diced 1/2 teaspoon freshly ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon cayenne pepper
8 slices white bread 2 tablespoons extra virgin olive oil 1/2 cup capers 1/4 cup light mayonnaise 2 teaspoons dill, finely chopped 2 tablespoons lemon juice 1/4 teaspoon freshly ground black pepper 6 thin slices smoked salmon 1/2 cup cucumber, diced
Directions: 1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. 2. Clean mushrooms with a damp paper towel and break off stems. 3. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry for 3 to 5 minutes. 4. In a mixing bowl, stir together garlic and mushrooms with cream cheese, Parmesan cheese, green onions, black pepper, onion powder and cayenne pepper. 5. Fill each mushroom cap with stuffing mixture. Arrange mushrooms on greased baking pan. 6. Bake for 20 minutes. Serve.
Directions: 1. Preheat oven to 350 degrees F. 2. Roll out bread with rolling pin and use 2inch cookie cutter to cut out 20 small, round circles. Brush both sides of rounds with oil. Place one round in cavity of mini muffin pan. Repeat until filled. 3. Bake for 12 minutes, or until lightly golden brown. 4. In small bowl, mix 1/4 cup capers (chopped), mayonnaise, dill, lemon juice and black pepper. 5. Cut smoked salmon into 20 small pieces. Fold into rosette shape. 6. Top each mini round muffin with mayonnaise mixture. Spoon 1/2 teaspoon diced cucumbers and top with smoked salmon rosette. 7. Garnish with caper and serve.
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RASPBERRY CHOCOLATE TART YIELDS 8 SERVINGS CRUST 1-1/2 cups chocolate wafer crumbs 6 tablespoons butter, melted 1/4 cup sugar FILLING 1-1/2 pints fresh raspberries 1/2 cup sugar 2 tablespoons water 1 teaspoon lemon juice 1 (8 ounce) container mascarpone cheese 1/2 cup heavy whipping cream 1/2 teaspoon vanilla extract TOPPING 2 pints fresh raspberries
Directions: 1. Preheat oven to 350 degrees F. 2. Combine cookie crumbs, melted butter and sugar in food processor. Pulse until mixed thoroughly. Press cookie crust onto bottom and sides of 9-inch tart pan with removable bottom. Bake for 10 minutes. 3. Combine raspberries, 1/4 cup sugar, 2 tablespoons water and lemon juice in processor. PurĂŠe until smooth. Strain to remove seeds. 4. In medium bowl, combine mascarpone, heavy whipping cream, vanilla and remaining 1/4 cup sugar. Mix well with electric mixer until stiff peaks form. 5. Fold in raspberry purĂŠe, and spread on bottom of cooled crust. 6. Arrange raspberries in circular form for topping. Serve chilled.
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Red Wines Merlot Cabernet Sauvignon Syrah Pinot Noir
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Wine Pairing
{Red Wines}
mERLOT
One of the most popular wines on the market, merlot is velvety and full of luscious plum flavors. Widely planted in France’s Bordeaux region, merlot is best suited for simple lamb and beef dishes. Here’s a hostess tip for serving merlot: Serve merlot and other red wines in a bowl-like stemmed glass to allow for ample swirling and release of aromas.
WINE TRIVIA: Merlot is thought to derive from the French word for young blackbird — indicative of the dark red/blue color of the wine.
FIG AND BLUE CHEESE MINI TARTS YIELDS 36 AppETIZER TARTS 1 (8-1/2 ounce) sheet puff pastry 1/3 pound blue cheese 1/2 cup fig jam Directions: 1. Preheat oven to 400 degrees F. 2. On a lightly floured surface, unfold puff pastry. Cut puff pastry into 36 small squares. Place one square into each cavity of a mini muffin pan. 3. Bake for 10 minutes, or until golden brown. 4. Cut blue cheese into 36 mini bites. Place one mini blue cheese bite into each puff pastry bite. 5. Top with 1/2 teaspoon fig jam per bite. 6. Bake for 5 additional minutes. Cool for 5 minutes and serve.
SHEKNOWS Wine Pairing Edition | 13 |
Wine Pairing
{Red Wines}
BRAISED LAMB SHANKS
SEA SALT CARAMELS
SERVES 4-6
YIELDS 36
6 lamb shanks, fat trimmed 1/2 cup flour 1 teaspoon freshly ground black pepper 1 large onion 4 garlic cloves, minced 3 cups beef stock 1 cup merlot or other red wine 1 tablespoon rosemary, chopped 2 tablespoons vegetable oil 3 bay leaves salt and pepper
1-1/3 cups heavy cream 2 cups granulated sugar 1/2 cup light corn syrup 1/4 cup honey 6 tablespoons butter 1 teaspoon vanilla extract 4 (3-1/2 ounce) bars Lindt EXCELLENCE A Touch of Sea Salt, chopped
Directions: 1. Dredge lamb shanks in plastic bag filled with flour and pepper. 2. Thinly slice onion. 3. Heat oil in large skillet over medium heat. 4. Preheat oven to 375 degrees F. 5. Fry lamb shanks on both sides until golden brown. Place shanks in large ovenproof pot with lid. 6. Add in minced garlic and 3 bay leaves. 7. Add sliced onion to frying pan, and sautĂŠ. Cook for five minutes, and pour seasoned onion over lamb shanks. Sprinkle rosemary on top. 8. Pour beef stock over lamb shanks. Cook in oven for 2 hours and 15 minutes.
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Directions: 1. Heat cream in saucepan over medium-high heat until boiling. 2. Stir in sugar, corn syrup, honey and vanilla extract. Stir until it comes to a boil. 3. Cook, stirring occasionally, until 275 degrees F. is reached on candy thermometer. 4. Remove from pan and stir in butter. Pour into 8 inch baking pan lined with aluminum foil. Allow to cool at room temperature. Cut into pieces. 5. Temper chocolate bars and dip caramels in melted chocolate one at a time. Place on wax paper until cool.
Wine Pairing
{Red Wines}
pINOT NOIR
A full bodied red wine, pinot noir is one of the most fickle wines to grow, resulting in much smaller quantities produced. Pinot noir emits flavors reminiscent of plums, cherries and tomatoes, often ending in an earthy or wood-like flavor. Considered a very versatile wine, pinot noir pairs well with poultry, beef and shellfish, in addition to a variety of cream sauces, spices and seasonings.
WINE TRIVIA: Small grapes, such as pinot noir, produce the most concentrated, flavorful wines.
FETA COUSCOUS SALAD SERVES 5-6 2 cups couscous, cooked 6 ounces feta cheese, crumbled 1 red bell pepper, finely chopped 1/3 cup dried cranberries 1 can chickpeas, rinsed and drained 1/4 cup fresh parsley leaves, chopped 2 teaspoons balsamic vinegar 2 tablespoons extra virgin olive oil Salt and pepper to taste Directions: 1. In a large bowl, add together cooked couscous, feta cheese, chopped red bell pepper, dried cranberries and chickpeas. Sprinkle with parsley. 2. Toss to mix well. Drizzle with balsamic vinegar and olive oil. Salt and pepper to taste. Serve!
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Wine Pairing
{Red Wines}
HERBED BEEF TENDERLOIN SERVES 8-10 1 (3-pound) beef tenderloin 2 teaspoons olive oil 2 garlic cloves, minced 2 teaspoons dried basil 2 teaspoons dried rosemary 1 teaspoon salt 1 teaspoon pepper Directions: 1. Preheat oven to 425 degrees F. 2. Trim excess fat from beef tenderloin. Tie tenderloin with baker’s twine at 2-inch intervals. This helps the roast keep its shape. 3. Mix oil, garlic, basil, rosemary, salt and pepper in small bowl. Brush over beef tenderloin. 4. Place tenderloin in shallow roasting pan and cook, uncovered, for 40-50 minutes or until meat reaches 145 degrees (medium-rare), 160 degrees (medium) or 170 degrees (well done). 5. Let meat rest for 10 minutes before slicing.
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DECADENT CHOCOLATE MOUSSE SERVES 8-10 3 bars (3-1/2 ounces) Lindt EXCELLENCE 70% Cocoa 1 tablespoon butter 2 tablespoons hot water 1 tablespoon orange liqueur (optional) 2 cups heavy cream 4 egg yolks 1/4 cup sugar Directions: 1. Melt the chopped chocolate and butter. 2. Add the hot water and orange liqueur to the chocolate, and stir to form a smooth paste. Set aside. 3. In a separate bowl, whip the heavy cream until just barely firm. Set it aside in the refrigerator. 4. In a separate bowl, whip the egg yolks and sugar. 5. Add the chocolate to the egg yolks, and stir until combined. 6. Carefully fold in the whipped cream. 7. Pour into a bowl or individual serving cups. Cover with plastic wrap. Refrigerate a minimum of 6 hours, or overnight. 8. Garnish with white chocolate curls.
Wine Pairing
CABERNET SAUVIGNON
Known as one of the world’s finest red wines, cabernet sauvignon is known for its depth and richness of flavor. Deep in color, cabernet sauvignon has a black currant flavor with blackberry overtones. Cabernet pairs well with beef, lamb and duck, as well as brie, gorgonzola and chocolate.
{Red Wines} WINE TRIVIA: Cabernet sauvignon is the number one most popular wine varietal in Napa Valley.
ENDIVE AND GORGONZOLA SALAD SERVES 4-6 4 heads Belgian endive, trimmed and roughly chopped 2 ripe avocados, diced 1 cup gorgonzola cheese, crumbled 2 tablespoons minced shallot 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil 1 teaspoon parsley, diced Directions: 1. In a medium serving bowl, combine chopped endive, avocados, gorgonzola and shallot. 2. Toss and drizzle with sherry vinegar and olive oil. 3. Garnish with diced parsley.
SHEKNOWS Wine Pairing Edition | 17 |
Wine Pairing
{Red Wines}
DUCK BREAST WITH CABERNET-CHERRY SAUCE SERVES 5-6 6 duck breasts 4 tablespoons unsalted butter 2 tablespoons oil 6 ounces cherry jam 1/4 pint cabernet sauvignon or other red wine Directions: 1. Melt 2 tablespoons butter in sauté pan or cast iron skillet. 2. Salt and pepper duck breasts and sear on both sides in pan. Cook an additional 2 to 3 minutes on each side. 3. Stir together cherry jam and red wine in small bowl. Spread over duck breasts. 4. Remove from heat and serve warm.
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CHOCOLATE SOUFFLÉ SERVES 6 1 cup milk 2 tablespoons cornstarch 1 cup cocoa powder 1-1/2 bars (3-1/2 ounces) Lindt EXCELLENCE 85% Cacao bar, chopped 3 egg yolks 6 egg whites 2-1/2 tablespoons sugar Melted butter to prepare the soufflé forms (ramekins) Directions: 1. Preheat oven to 350 degrees F. 2. Prepare 6 individual ramekins by coating the inside with melted butter and cocoa powder. Tap out the excess. 3. Combine the milk, cornstarch and 1 teaspoon of the cocoa powder in a saucepan. Whisk to combine, and heat. 4. Add the chocolate and stir until melted. Place the contents of the saucepan into a large mixing bowl. Stir in the egg yolk and reserve. 5. Whip the egg whites and sugar until stiff peaks are formed. Using a whisk, carefully fold the egg whites into the chocolate mixture. 6. Spoon the soufflé mix into the prepared forms. Only fill form to 3/4 full. Bake for 14 minutes. Do not open the oven door during baking! 7. When finished, remove the soufflé and place on a heat proof dessert plate. 8. Dust with cocoa powder or powdered sugar. Serve immediately.
Wine Pairing
{Red Wines}
SYRAH
Also referred to as shiraz, syrah is known for its spicy blackberry, plum and peppery flavors. When grown in warmer climates, mellower flavors of plum are drawn out, in contrast to the spicier flavors grown in cooler climates. Syrah is a nice complement to seasoned foods like Indian, Chinese and Mexican foods.
WINE TRIVIA: Syrah has one of the highest recommended wine serving temperatures at 18 degrees C (65 degrees F).
GRILLED RADICCHIO SALAD SERVES 5-6 5 tablespoons extra virgin olive oil 1 tablespoon Italian seasoning 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 6 green onions 1 head romaine lettuce, quartered lengthwise 1 head red leaf lettuce, quartered lengthwise 1 head radicchio, quartered through core Directions: 1. Combine 3 tablespoons olive oil, seasoning, red wine vinegar, Dijon mustard and honey in small bowl. Whisk together. 2. Spread green onions, romaine lettuce, red leaf lettuce and radicchio on baking sheet and drizzle with 2 tablespoons extra virgin olive oil. 3. Grill on medium-high heat until vegetables begin to wilt (1 to 3 minutes). 4. Remove from heat and roughly chop, removing any cores. 5. Toss with whisked dressing. Serve.
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Wine Pairing
{Red Wines}
CURRIED COCONUT CHICKEN
DARK CHOCOLATE CHILI CUPCAKES
SERVES 4-6
YIELDS 12 CUpCAkES
2-1/2 pounds boneless, skinless chicken breasts 1 teaspoon salt and pepper 2 tablespoons vegetable oil 2 tablespoons curry powder or 1 tablespoon curry paste 1/2 onion, thinly sliced 1 green onion, diced 2 cloves garlic, minced 1 (14-ounce) can coconut milk 1 (14-1/2 ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 3 tablespoons sugar 5 cups rice, cooked
1-1/4 cups all-purpose flour 1/2 cup cocoa powder, sifted 1 (3-1/2 ounce) bar Lindt EXCELLENCE Chili, chopped 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 1/3 cup plus 2 tablespoons vegetable oil 1 egg 3/4 cup milk 1 teaspoon vanilla extract 3/4 cup butter, softened 1-1/2 cups powdered sugar 2/3 cup cocoa powder 2 teaspoons vanilla extract
Directions: 1. Slice chicken breasts into 1-1/2-inch cubes. Season cubes with salt and pepper. 2. Heat vegetable oil and curry powder (or paste) in large skillet pan over mediumhigh heat. 3. Stir in onions and garlic for 2 minutes. 4. Add in chicken, and toss to coat. Cook for 7 to 10 minutes over medium heat (until juices run clear). 5. Pour coconut milk, diced tomatoes, tomato sauce and sugar into pan. Stir well. 6. Cover and simmer (stirring occasionally) for 30 to 40 minutes. 7. Serve over rice and enjoy!
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Directions: 1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake wrappers. 2. In a mixing bowl, combine flour, cocoa powder, chopped Lindt EXCELLENCE Chili bar, baking soda and salt. 3. In a separate mixing bowl, combine oil, sugar, egg, milk and vanilla. 4. Add dry ingredients to wet ingredients, and stir until combined. 5. Pour evenly into 12 mixing cups. Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean. 6. To make dark chocolate frosting, beat butter for 2 minutes with electric mixer. Reduce speed and add powdered sugar 1/2 cup at a time. Beat well after each addition. 7. Add cocoa and vanilla extract. Beat well (2 to 3 minutes). 8. Frost cooled cupcakes and serve.