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Food Schmooze: Wine Bites: 64 Simple Nibbles That Pair Perfectly With Wine

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Wine Bites: 64 Simple Nibbles That Pair Perfectly with Wine

Wine Bites is an inspiring cookbook for those who entertain casually and frequently. More than 60 recipes for simple, tasty snacks include suggestions for an accessible wine to pair with each, while vivid color photographs demonstrate how easy these delectable dishes are to prepare. Step-by-step instructions for putting together a first-class cheese plate, creating a generous antipasti platter, or transforming pantry staples into hors d'oeuvres make this an indispensable resource for great party-givings.

Pizza with Caramelized Red Onions, Gorgonzola & Sausage

Makes two 12-inch

2 tbsp olive oil

1 tbsp unsalted butter

4 medium red onions, thinly sliced

Kosher salt and freshly ground black pepper

1/2 lb/225 g ground sausage such as pork, chicken, or turkey

1 recipe Basic Pizza Dough (recipe follows)

Cornmeal for dusting

1/2 lb/225 g Gorgonzola cheese, crumbled (about 2 cups)

Freshly grated Parmesan cheese for garnish

In a large skillet over medium heat, melt the butter in the olive oil. Add the onions, season with salt and pepper, reduce the heat to medium-low, and cook slowly, stirring occasionally, until the onions are nicely browned and caramelized, about 30 minutes. Remove from the heat and set aside.

In a medium skillet over medium heat, cook the sausage, using a wooden spoon to break up the meat, until lightly browned, about 5 minutes. Using a slotted spoon, transfer the sausage to paper towels/absorbent paper to drain.

Preheat the oven to 450°F/230°C/gas 8 and put a pizza stone or heavy-bottomed baking sheet/tray in it to heat.

To assemble the pizzas, flatten the first ball of dough on a surface dusted with cornmeal. Using a rolling pin, roll out the dough to roughly 12 in/30 cm in diameter and about 1/4 in/6 mm thick. Dust a pizza paddle or baking sheet/tray with cornmeal and transfer the pizza dough onto it. Working very quickly, spoon half of the onions and the sausage over the dough round, spreading them with the back of the spoon to cover and leaving a 1/2-in/12-mm border. Sprinkle with half of the Gorgonzola. Garnish the pizza with the Parmesan and additional freshly ground black pepper. Slide the pizza from the paddle directly into the oven onto the pizza stone or baking sheet/tray and bake until the dough is golden brown and the cheeses are bubbly and golden, about 15 minutes. Cut the pizza into narrow wedges and serve at once. Repeat to make the second pizza.

Using Store-Bought Pizza Dough

If you don’t have time to make pizza dough from scratch, a good alternative is to purchase prepared dough from the supermarket. Pizza dough is remarkably forgiving when it comes to storing and traveling, and good-quality commercial versions, usually found in the dairy section in supermarkets, bake up impressively close to homemade dough in texture and taste. Other good sources include specialty Italian markets, cheese stores, or your favorite pizza place. It’s kind of a magical thing to have on hand in your refrigerator or freezer, making for an instantly festive and, with the addition of just a few seasonal ingredients, beautiful meal or hors d’oeuvre.

Other tips for using purchased dough:

·  Allow refrigerated dough to come to room temperature before working with it.

·  Roll the dough out as thinly as possible before adding toppings.

·  If you’re not using the dough right away (and it hasn’t already been frozen), freeze it, wrapped tightly in plastic wrap/cling film, within 2 days of buying it. It will last for up to 1 month. Thaw in the refrigerator, about 3 hours. Bring to room temperature before rolling out.

Basic Pizza Dough

Makes enough for two 12-inch/30.5-cm pizzas

Everybody loves homemade pizza! What’s better than a scrumptious homemade pie right out of the oven? It’s perfect party food because it can be as simple or as elaborate as you wish, using a classic-combo tomato sauce with fresh basil and a scattering of cheese or a mélange of fabulous ingredients. Dough and sauce can be made from scratch, or you can buy premade dough and good-quality tomato sauce from a well-stocked supermarket or your local gourmet or Italian-foods market or pizzeria. I recommend investing in a pizza stone and paddle; they make a big difference in the authenticity of the crust and overall quality of the pizza. But in a pinch, sturdy baking sheets/trays will do.

1 cup/240 ml warm water

1 package active dry yeast

3 tbsp olive oil, plus more for brushing

Kosher salt

3 cups/385 g unbleached all-purpose/plain flour, plus more for dusting

Pour the warm water into a large bowl. Sprinkle the yeast over it and let stand until the yeast dissolves and gets a little foamy, about 5 minutes. Whisk in the 3 tbsp olive oil and a pinch of salt. Using a wooden spoon, beat in the flour, 1/2 cup/65 g at a time, until a soft and sticky dough forms; you may not need all of the flour. Turn the dough out onto a lightly floured work surface and knead until smooth, 8 to 10 minutes. Dust with flour as needed to prevent sticking.

Brush another large bowl with olive oil. Divide the dough into two balls and transfer to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in bulk, about 2 1/2 hours.

If using the dough right away, gently separate the balls of dough (if needed) and place on a lightly dusted work surface. When you flatten the balls, gently press out the air but do not pack the dough. Proceed with the recipe as directed.

If not using the dough right away, store in the refrigerator for up to 1 day. Bring to room temperature before rolling out. Or, wrap the dough tightly and freeze for up to 1 month. Thaw in the refrigerator before using, about 3 hours. Bring to room temperature before rolling out.

(recipe courtesy of Chronicle Books and Barbara Scott-Goodman)
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