by Chef Robert Mosher of The Beachmere Inn

Pairs well with Barbera

Braised Pork Loin
2 tsp salt
1 tsp fresh ground pepper
1 tsp ground sage
1 tsp dried thyme
3 lb. rib-end boneless pork loin, rolled and tied
2 tbsp olive oil
2 cups chopped onion
4 large garlic cloves, chopped
1 cup Cellardoor Chenin Blanc

Preheat oven to 325°F.

In a bowl, combine salt, pepper, sage and thyme. Rub dry mixture over the entire pork loin, wrap in plastic wrap and chill for 2 hours.

In a heavy casserole dish, heat 2 tablespoons olive oil over high heat, making sure not to burn. Remove the pork loin from the fridge and unwrap. Add the uncovered loin to the heated pan and sear the meat on all sides. Remove the pork and set aside, reserving 2 tablespoons of the fat in the pan. Add onions to fat and sauté until translucent, then add the pork back into the mixture. Add wine and bring to a boil. Braise the pork, covered, in a 325° oven for 50-60 minutes. Test the meat for an internal temperature of 155°F. The meat should be juicy and barely pink.

Let the meat rest for 5-10 minutes before slicing. Arrage slices of pork on a platter and top with the pan liquid.

Apple, Pear and Apricot Compote
2 tbsp butter
2 pears, peeled, cored and chopped
3 Granny Smith or Fuji apples, peeled, cored and chopped
2 cups dried apricots, chopped
3/4 cups cider vinegar
3/4 cups sugar (brown sugar adds an intense, deep flavor)
1 cup raisins
1 cup dried cherries
1 tbsp minced garlic
1/2 tsp paprika (sweet paprika will intensify fruit flavors)
salt and pepper to taste
1/2 tsp allspice

In a pan over medium-high heat, melt butter and add fruit, cooking until fruit becomes soft. Add all remaining ingredients and bring to a boil. Turn heat down to medium and cook until thickened, stirring occasionally to prevent sticking, about 45 minutes. Remove from heat.

May be served warm or stored in refrigerator for up to 30 days.

Pairs well with Zinfandel or Gewurztraminer

Ingredients
1 tbsp red curry paste
1 14-oz can coconut milk
1 tsp fish sauce
1 lb lobster meat
1 bunch fresh cilantro, chopped
1/2 lb green beans, blanched
1 cup cooked jasmine rice

Preparation
In a medium skillet, add red curry paste, coconut milk and fish sauce. Stir and cook for 1 minute until well blended. Add lobster and green beans, then cook for an additional 4-5 minutes until lobster is heated through. Add fresh cilantro.

Serve over jasmine rice and green beans.

Serves 4

Pairs well with Pinot Gris

Ingredients
1 cup watermelon, diced
1 cup mixed orange, lemon and lime segments
2 lbs. lobster meat, cooked, picked through and chopped
1/4 cup basil chiffonade
Citrus Vinaigrette (recipe below)

Preparation
In a medium bowl, comine watermelon, citrus segments, and lobster. Drizzle with 2 tbsp vinaigrette, then toss lightly. Place on top of bed of salad greens and top with basil chiffonade.

Citrus Vinaigrette:
2 oranges, juiced
1 lime, juiced
1 tsp Dijon mustard
1 garlic clove, chopped
1 tbsp fresh thyme, chopped
12 oz. olive oil

Place juice, Dijon mustard, garlic and thyme in a small bowl and whisk. Add olive oil slowly, whisking constantly until emulsified.

Serves 6

Pairs well with Rugosa Grande

Ingredients
1 tbsp olive oil
8 oz scallops, chopped
8 oz crabmeat, picked over for shells
8 oz cooked lobster meat, chopped
1/2 cup white wine
1/2 cup lobster stock
1 cup panko bread crumbs
salt and pepper
2 Tbsp butter, melted
Lemon
2 whole lobsters, cooked

Preparation
Preheat oven to 350°F.

In a medium skillet set over medium-high heat, heat olive oil. Sauté scallops, crabmeat and lobster meat. Add white wine and cook 3 minutes until reduced. Add lobster stock and panko and cook, making sure to stir well until mixed together, about 4 minutes.

Prepare lobster tail by cutting in half. Place knife point in center of lobster and cut tail in half. Turn lobster body around and repeat cutting through head cavity. Lay tail on cutting board and remove sand sac in head of lobster. Remove lobster tail from shell, rinse and set aside. Rinse lobster cavity and remove any green tomalley and sand sac in top of head. Cut tail into 4 chunks and replace in shell.

Spoon stuffing over head and body cavity, replace tail meat into tail shell, brush with butter and a squeeze of lemon. Bake in oven for 20 minutes. Serve immediately.

Serves 4

Pairs well with Treasure

Ingredients
2 cups sugar
1 cup water

1 quart fresh berries (strawberry, blueberry and raspberry)
1/3 cup fresh orange juice
1/3 cup fresh lemon juice

Preparation
Heat sugar and water in a small heavy saucepan over medium-high heat until sugar dissolves. Boil sugar water 5 minutes longer.

Puree berries in a food processor until smooth. Add puree and orange and lemon juices to sugar syrup. Stir to blend. Cover and refrigerate until cold, 2 hours to overnight.

Place mixture in an ice cream maker and follow manufacturer’s instructions. Keep in freezer until ready to serve.

Serves 8-10

Ingredients
1 bottle Cellardoor Winery Zinfandel
2 ounces Brandy
1 ounce Triple Sec
1.5-2 cups orange juice
1/4 cup sugar
Juice from 2 lemons
2 cups club soda
1-2 oranges, thinly sliced

Preparation
Mix wine, brandy and triple sec in large bowl. Stir in orange juice and sugar (until dissolved) and juice from lemons. Let sit for a few hours or overnight. When ready to serve add club soda, ice and sliced fruit.

Ingredients
1 bottle Cellardoor Winery Pinot Gris
2 ounces Brandy
1 ounce Triple Sec
1/3 cup of sugar
1 cup orange juice
1-2 limes sliced
1 lemon sliced
2 cups Club Soda

Preparation
Mix wine, brandy, triple sec, orange juice, sugar (until dissolved) and sliced limes together in a large bowl. Let sit a few hours or overnight. When ready to serve add club soda, ice and fruit.

Pairs well with Pinot Gris

Ingredients
4-6 oz very thinly sliced prosciutto, cut into thin strips
1-1/2 lbs fresh sea scallops
2 bunches asparagus, trimmed
2 Tbsp olive oil
Juice of 1 lime

Preparation
Lay a slice of prosciutto on a cutting board. Place scallop flat on one end of prosciutto slice and roll in the slice of prosciutto. Repeat with remaining scallops and prosciutto. (Can be made one day ahead and kept covered in refrigerator overnight.)

Bring a medium saucepan of water to a boil. Add asparagus and cook for 2 minutes or until just tender. Drain asparagus in a colander and immediately submerge the asparagus in a bowl of ice water to stop any further cooking. After cooled, pat dry with paper towels and set aside.

Heat a large, heavy skillet over medium high heat. Add olive oil and immediately begin placing scallops in the hot pan. Cook for 2 minutes, or until golden brown on one side. Carefully turn scallops over and continue cooking for 1 more minute. Transfer scallops to a warm dish.

Fan asparagus spears on a plate. Top with scallops. Drizzle scallops with lime juice and serve.

Serves 8

Pairs well with Chardonnay

Ingredients
1 2-pound butternut squash, peeled, seeded and cubed
3 Tbsp olive oil
1 Tbsp dried thyme
1 shallot, minced
Salt and pepper
1 yellow onion, chopped
1 apple, peeled, cored and chopped
1/4 cup maple syrup
2 cups low-sodium chicken broth

Preparation
Preheat oven to 375°F.

In a large mixing bowl, combine squash, 2 tablespoons olive oil, thyme, shallot, salt and pepper. Toss to coat squash. On a rimmed baking sheet, spread squash in a single layer and roast for 30 minutes until soft.

In a large stockpot over medium-high heat, and add onion and apple. Cook until onion is translucent, about 5 minutes. Add maple syrup, roasted squash and chicken stock, and simmer for 12 minutes. Puree mixture until smooth. Season with salt and pepper. Ladle into bowls and garnish with chives.

Serves 4

Pairs well with Monti al Mare

Ingredients

1  2-1/2-pound turkey breast half (skinned, boned and butterflied)
Homemade Sausage, Maple and Apricot Stuffing (See recipe)
Cooking twine
2 Tbsp olive oil
2 1/2 cups chicken stock
Salt and pepper

Preparation
Preheat oven to 350°F.

On a flat surface, unfold butterflied turkey breast with cut side face up. Lay a large piece of plastic wrap over turkey. Gently pound turkey with the flat head of a meat mallet until about 1/2–inch thick. Pound lightly where meat is already thin, so as not to break through the meat, and pound more heavily where meat is thicker to create an even thickness throughout.

Remove plastic wrap. Spread stuffing mixture over turkey, leaving a 1/2-inch border on all sides and lightly pressing to adhere.

Beginning at one long side, roll up tightly into a log. Tie in 2-inch intervals along log and once around length to secure.

(May be prepared up to this point one day ahead. Wrap in plastic and refrigerate.)

Rub outside of turkey with olive oil and sprinkle with salt and pepper.

For a golden brown color, place 1 tablespoon olive oil in a sauté pan large enough to hold turkey. Add turkey to pan and sear on all sides until golden brown, approximately 2 minutes per side.

Transfer to a roasting pan. Pour 1 cup chicken stock over top of breast. Place pan in a preheated oven for 1 hour and 15 minutes until juices run clear. Baste with chicken stock every 15 minutes to keep moist.

Remove from oven, tent with foil and let stand 15 minutes before slicing. Slice into 1/2 inch-thick slices and arrange on 6 plates.

Serves 6

Pairs well with Zinfandel

Ingredients
1/2 cup dried apricots, diced
1/4 cup maple syrup
1/2 cup (1 stick) unsalted butter
1 cup coarsely chopped celery, about 2 stalks
1 medium yellow onion, chopped
1/2 pound homemade sausage
1/2 pound herb stuffing mix
1 cup chicken stock
Salt and pepper to taste

Preparation
Place apricots and maple syrup in a small saucepan. Heat to boiling, then remove from heat and set aside.

Melt butter in large skillet over medium heat. Add celery and onion and sauté for 10 minutes until onions are translucent. Transfer to a large mixing bowl.

Cook sausage in same skillet, stirring to crumble, until cooked through and no longer pink. Add cooked sausage to celery mixture.

Add the stuffing mix, apricots with liquid and chicken stock together and stir to combine. Season with salt and pepper to taste.

Set aside. Cook before using to stuff turkey.

Recipes By Lani Temple. 2010 Copyright.

Pairs well with Petit Verdot

Ingredients
For the Tartare:
1 lb fresh beef, minced
2 egg yolks
2 Tbsp Dijon mustard
4 anchovy fillets, minced
2 tsp ketchup
1 tsp Worcestershire sauce
1/4 cup olive oil
1 oz brandy
3/4 cup minced red onion
2 Tbsp minced capers
2 Tbsp minced cornichons
3 Tbsp chopped parsley
TABASCO® sauce, salt and pepper to taste

For the Tomato Cocktail:
1/2 lb cherry tomatoes
2 Tbsp fresh lime juice
4 shakes TABASCO® sauce
1/2 tsp salt
1/2 bunch cilantro
Tequila
Triple sec

Preparation
To make the tartare, mix the dressing together and stir into the minced beef, adding as much or as little to taste.

To make the tomato cocktail, puree together tomatoes, lime juice, TABASCO®, salt and cilantro and refrigerate overnight. Use two-ounces of the tomato puree and shake with three ounces of Tequila and 1/2 ounce of Triple Sec. Strain.

Pairs well with Gewurztraminer

Ingredients
Mixture of tomatoes, sliced
Salt and black pepper to taste

Tarragon Vinaigrette:
1/4 cup dry mustard
1/4 cup lemon juice
1 tsp minced shallot
1/2 tsp minced garlic
2 cups red wine vinegar
3/4 cup chopped tarragon
2 cups olive oil
Salt and pepper to taste

Mozzarella:
1 gallon whole milk
1-1/2 tsp citric acid dissolved in 1/4 cup water
1/4 tsp liquid rennet dissolved in 1/4 cup water
1 Tbsp salt

Preparation
To make the mozzarella, warm the milk to 130 degrees and stir in the citric acid. Continue over low heat, bringing the temperature up to 190 degrees. Add the rennet mixture, stir gently, keeping temperature at 190 degrees. When curd has formed and the whey is clear, remove the curd and season with salt. Knead the curd to remove excess moisture and to work in the salt. Portion and shape. Slice mozzarella and arrange on a serving platter. Top with sliced tomatoes and sprinkle with salt and pepper to taste.

In a separate bowl, whisk together ingredients for vinaigrette until well blended. Drizzle over plate of mozzarella and tomatoes and serve.

Pairs well with Barbera

Ingredients
2 1-1/2-lb lobsters, cooked and chopped
1 lb pasta, cooked
1/2 cup cream
2 Tbsp chopped chive, parsley and tarragon

The cream will be used to warm the pasta and lobster.

Sauce:
1 onion, chopped
2 cloves garlic
2 Tbsp olive oil
2 cups white wine
10 basil leaves
2 bay leaves
6 pepperoncini
3 cups tomato puree
2 cups cherry tomatoes, sliced

Preparation
To make the sauce, add olive oil to a sauce pot over medium heat. Add onions and garlic and stir well. Reduce heat to low and allow to sweat until soft.  Add remaining ingredients and increase heat to medium to bring to a boil. Reduce mixture by half, cover and let steep for one hour. Strain, reserving the liquid. To the liquid, add 3 cups tomato puree and 2 cups sliced cherry tomatoes. Bring to a simmer for 15 minutes. Add lobster meat, cooked pasta, cream and herbs to sauce. Mix well and serve.

Pairs well with Gewurztraminer

Ingredients
2 bunches broccolini
1 tbsp salt
2 tablespoons olive oil
1 onion, diced
1 red pepper, julienned
12 ounces cannellini beans, cooked
1 tsp garlic, chopped
1 tbsp oregano, chopped
Kosher salt and pepper to taste

Preparation
Add 1 tablespoon salt to a medium saucepan of water and bring to a boil.  Add broccolini and cook for 2 minutes or until just tender. Drain in a colander and immediately submerge in a bowl of ice water to stop any further cooking. After cooled, pat dry with paper towels and set aside.

In a large, heavy skillet over medium-high heat, add olive oil. When hot, add onions and peppers and sauté until onions are translucent. Add broccolini, beans and garlic and cook for 2 minutes. Add fresh oregano and season with salt and pepper just before serving.

Serves 6

Pairs well with Trilogy Blanc

Ingredients
4 cups vegetable stock
8 tbsp unsalted butter
1 small onion, diced
1 1/2 cups Arborio rice
1/2 cup white wine
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2/3 cup Parmesan cheese, freshly grated
4 ounces shiitake mushrooms, stems removed, sliced thin
1 bunch asparagus, blanched, cut in 1-inch sections

Preparation
In a small saucepan, heat the vegetable stock and bring to a simmer.

In a skillet, melt 6 tablespoons butter. Add onion and sauté until translucent. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the vegetable stock to the rice plus the salt and pepper. Stir and simmer over low heat until the stock is absorbed, 5-10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture is a little dry before adding more stock. Continue until rice is cooked through, about 25-30 minutes total. Remove from heat, add the Parmesan cheese and asparagus and serve.

In a skillet, melt 2 tablespoons butter and sauté the mushrooms for 5 minutes. Serve alongside the risotto.

Serves 6

Pairs well with Prince Valiant

Ingredients
6 chicken breasts, pounded thin
6 slices prosciutto
6 ounces goat cheese
Fresh sage
6 ounces flour
Salt and pepper, to season
Olive oil

Preparation
Preheat oven to 350°F.

Lay pounded breasts flat on a cutting board. Place one slice of prosciutto on each breast. Top with one-ounce of goat cheese and one sage leaf.

Fold chicken over. Dredge in flour, salt and pepper.

In a large skillet, heat olive oil and sear chicken on both sides. Transfer chicken to a baking sheet and bake for 7-10 minutes until cooked through.

Serves 6

Pairs well with Serendipity

Ingredients
7 Tbsp sugar, plus 3/4 cup sugar
3 Tbsp water
8 Tbsp unsalted butter, room temperature
3 unpeeled oranges
3/4 cup plus 3 tablespoons all purpose flour
3 Tbsp polenta
1 1/2 tsp baking powder
1/4 tsp Kosher salt
3/4 tsp vanilla
2 large eggs, separated
6 Tbsp whole milk

Preparation
Preheat oven to 350°F.

Combine six tablespoons sugar and three tablespoons water in 10-inch ovenproof skillet with an 8-inch diameter bottom and 2-1/2-inch high sides. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until golden. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.

Cut off both rounded ends of each orange so that ends are even and flat. Using a sharp knife, cut oranges into 1/16-inch thick rounds. Remove and discard any seeds. Arrange orange slices in concentric circles in bottom of skillet.

Whisk flour, polenta, baking powder and Kosher salt in medium bowl to blend. Using mixer, beat 3/4 cup sugar, 6 tablespoons butter and vanilla in another medium bowl until light and fluffy. Add egg yolks one at a time, beating after each addition. Add flour mixture in 3 additions alternating with milk in 2 additions, beating batter just until incorporated.

Using clean, dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff, but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by spoonfuls on top of orange slices.

Bake cake about 45 minutes, until a tester inserted into center comes out clean. Cool cake 10 minutes before serving.

Serves 6

Recipes by Lani Temple. 2010 Copyright.
Visit www.megunticookmarket.com

Pairs well with Chardonnay

Ingredients
8 ounces mixed baby greens
Shallot Vinaigrette
Orange segments from 3 oranges
1 bunch beets, boiled, cleaned and sliced
4 ounces Asiago cheese, shaved

In a large bowl, toss the greens with shallot vinaigrette. Divide among six salad plates. Top greens with 3 orange segments, 3 slices of beet and 3 shavings of Asiago cheese. Serve immediately.

Ingredients
1/4 cup champagne vinegar
1 Tbsp local honey
1 tsp Dijon mustard
1/4 cup olive oil
Kosher salt, to taste
freshly ground black pepper, to taste

Preparation
In the bowl of a food processor fitted with a metal blade, combine vinegar, honey and Dijon. Process until blended. While the food processor is running slowly pour olive oil down feed tube and process until the mixture is emulsified. Add salt and pepper to taste. May be made ahead of time, covered and refrigerated until ready to use.

Serves 6

Pairs well with Perfect Stranger

Ingredients
2 Tbsp tarragon vinegar
1 tsp Dijon mustard
1/2 shallot, minced
1/2 cup olive oil
Kosher salt, to taste
freshly ground black pepper, to taste
2 bunches asparagus
6 slices prosciutto
4 oz goat cheese, crumbled

Preparation
Preheat oven to 350°F.

In the bowl of a food processor fitted with a metal blade, combine vinegar, Dijon mustard and shallot. Process until blended. While the food processor is running, slowly pour olive oil down feed tube and process until the mixture is emulsified. Add salt and pepper to taste. (Can be made ahead of time. Cover and refrigerated until ready to use.) Place mixture into a small saucepan and warm on low heat.

Cut asparagus three-inches from tip. Place a 1-inch wide by 5-6 inches-long piece of prosciutto on work surface. Arrange six asparagus tips on top and roll in prosciutto. Grease a baking sheet and place bundles on baking sheet.

Bake bundles for approximately eight minutes, until asparagus is tender but not limp. Move one bundle to each serving plate, top with crumbled goat cheese and drizzle with warm shallot vinaigrette.

Serves 6

Pairs well with Syrah

Ingredients
1 cup flour
1 Tbsp Seasoned Salt
1/2 tsp dried thyme
1/4 tsp ground white pepper
4 beef short ribs
1 Tbsp oil
1 Spanish onion, chopped
2 carrots, peeled and chopped
8 oz. mushrooms, stems removed and quartered
2 cloves garlic, minced
1/2 cup red wine
1/2 cup white wine
1 Tbsp demi-glace
4 cups beef stock
4 cups crushed tomatoes

Preparation
Preheat oven to 250°F.

In a large bowl, combine flour, seasoned salt, thyme and white pepper. Dredge beef short ribs in seasoned flour mixture. Heat one Tablespoon of oil in a large, heavy saucepan over medium-high heat, then brown short ribs on all sides. Remove short ribs to a platter.

Add onions, and continue cooking for one minute. Add carrots, and continue cooking for one minute. Add mushrooms and continue cooking for one minute. Add garlic and continue cooking one minute.

Add red wine and white wine. Let come to a boil. Add demi-glace, and reduce by half or until a spoon run across bottom of pan leaves a path. Add beef stock, and bring back to boil. Add crushed tomatoes, cook one minute longer.

In a baking pan with high sides, place beef short ribs in a single layer. Spoon sauce over top of short ribs. Cover with foil and braise in oven for 2 hours. Remove from oven. On a platter, set beef aside. Skim fat from top of sauce. Return beef to sauce, cover baking sheet and braise for 1 1/2 more hours.

Serves 4

Pairs well with Treasure

Ingredients

8 Tbsp. sugar
1/3 cup whole milk
2 1/2 oz. unsweetened chocolate, chopped
2 1/2 oz. bittersweet chocolate, chopped
2 large egg yolks
2 large egg whites

Preparation
Preheat oven to 375°F.

Butter six soufflé dishes and coat with sugar. In a heavy, medium saucepan, combine milk and 5 Tbsp sugar. Stir over medium-low heat until sugar is dissolved and milk comes to a simmer. Remove from heat, add both chocolates and stir until melted and smooth. Whisk in egg yolks.

In the bowl of an electric mixer with whisk attachment, beat egg whites until soft peaks form. Gradually add remaining 3 Tbsp sugar, beating until just stiff. Fold whites into warm chocolate mixture in 3 additions. Transfer mixture to prepared soufflé dishes.

Bake soufflé until just set in center and top is puffed and cracked, about 32 minutes. Serve immediately.

Makes 6 soufflés. Recipes copyright 2011 Lani Temple.