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Recipes by Isa Souza & Alex Guarnaschelli

Sweet Nachos
By Isa Souza

● 3 tortillas (8 inch)
● 2 tablespoons unsalted butter, melted
● ¼ cup cinnamon sugar
● ¼ cup heavy cream
● ½ cup of chocolate bits
● 1 kiwi, chopped
● 1 mango, chopped
● ½ cup strawberries, chopped
● 1 tablespoon chopped mint
● 1 sprig of mint
● 1 whole strawberry

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1. Preheat oven to 400F.
2. Cut tortillas into triangles and rub with butter. Sprinkle cinnamon sugar over tortillas. Arrange tortillas on a tray and put them in the oven for about 10 minutes, until crispy.
3. Remove from oven and let cool.
4. Melt the chocolate on either the top of a double boiler or in the microwave. For the microwave, place chocolate bits in a glass bowl.
5. Heat them for 30-second intervals, stirring thoroughly in between, until the chocolate is completely melted (approximately 90 seconds total). If melting chocolate in the top of a double boiler, stir continuously until the chocolate is smooth, shiny and completely melted.
6. Remove from heat and gradually add the cream, stirring continuously until thoroughly blended.
7.  In a bowl mix the chopped fruit and chopped mint. Set aside.
8. Layer the sweetened, crispy tortillas with the chopped fruit on a serving platter alongside a small serving bowl of the melted creamy chocolate for dipping. Garnish with a strawberry and sprig of mint.

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Woodbridge Wine ‘Cue Sauce Portobello Sliders
By Alex Guarnaschelli

Grilled Portobello mushroom “burgers” made by sandwiching two portobellos together with the cheese and with Woodbridge Wine ‘Cue Sauce onions inside. They are pressed and cooked on the grill (or could be baked in the oven) until completely hot in the center.
● Incorporates Woodbridge Wine ‘Cue Sauce
● Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

● 6 large garlic cloves
● 2 medium red onions, thinly sliced
●4 tablespoons extra-virgin olive oil, plus ½ cup olive oil for the dressing
● Kosher salt
● 2 tablespoons balsamic vinegar
● 2 tablespoons Woodbridge Wine ‘Cue Sauce
● 1 tablespoon clover honey
● 8 medium Portobello mushrooms
● 10 ounces whole milk mozzarella cheese, cut into 12 slices
● ½ cup finely grated parmesan cheese


1. Preheat the grill. Preheat the oven to 350F.
2. Roast the garlic: In a small bowl, toss the garlic cloves and onions with 2 tablespoons of the olive oil and salt. Spread the onions on one end of a baking sheet and the garlic on the other. Place in the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20-25 minutes.
3. Make the dressing: “Mash” the garlic cloves and whisk them vigorously together with the balsamic vinegar, Woodbridge Wine ‘Cue Sauce, honey and ½ a cup of olive oil. Season with salt and pepper.
4. Grill the mushrooms: In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, stem side up, on the hottest part of the grill. Cook for 3-4 minutes, you may see liquid starting to emerge from the stem area. Turn on their second side and cook for an additional 3-4 minutes. Transfer them to a tray and place in the center of the oven. Cook for an additional 12-15 minutes until they are tender when pierced with the tip of a knife.
5. Make the sliders: Arrange four mushrooms, stem side up, on a baking sheet. Top each with 3 slices of the mozzarella cheese and some of the cooked onions. Season with salt. “Sandwich” the cheese by topping each with another mushroom. Sprinkle with the parmesan cheese. Place the tray in the center of the oven and bake until the cheese melts, 5-8 minutes. Remove from the oven, slice in half and drizzle with the dressing.

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