b'THE CORKBOARD|SUMMER 2023ITALIAN ARANCINI01cup Cheddar, shreddedpleats to seal. Repeat with remainingPairs well with Brut 01cup pepper jack cheese, shredded wrappers. To cook, heat 1 tablespoonDIRECTIONS of oil in a large skillet over medium-high INGREDIENTS heat. Place gyoza in rows in skillet and cook 03 cups cooked and prepared risotto Preheat oven to 425F and grease a largeuntil underside is lightly golden, then pour 01 fresh Mozzarella ball, cut into baking sheet with cooking spray. In a large1/3 cup water around the gyoza and cover. -inch cubesbowl, mix together chicken, cream cheese,Cook until water has completely01cups bread crumbschipotle sauce, cumin and chili powderevaporated, about 3-4 minutes. 0 cup all-purpose flouruntil well combined. Season to taste with 02 eggs, beatensalt and pepper. Spreadcup of filling0Vegetable oil, for fryingon the end of a tortilla, add a sprinkle GREEK SPANAKOPITA of Cheddar and pepper jack cheese nextPairs well with ChardonnayDIRECTIONS to the filling. Roll tightly and place seam Using a tablespoon, scoop out balls of side down on a baking sheet. Repeat withINGREDIENTSrisotto, form them into patties and lay remaining tortillas. Bake until crispy 016 oz frozen chopped spinach,them on a baking tray. In the centre and golden, 15-20 minutes.thawed and well-drained of each patty, place a cube of the fresh 02 bunches parsley, finely chopped mozzarella and fold or wrap the patty JAPANESE GYOZA01 yellow onion, finely chopped to completely encase the mozzarella withPairs well with Ros 02 garlic cloves, minced risotto. Prep your station with three bowls:02 tbsp Extra Virgin Olive Oil one with flour, one with breadcrumbs INGREDIENTS04 eggs and one with your beaten eggs. Lightly 01cupsgreen cabbage, finely chopped010oz feta cheese, crumbled roll each arancini ball in flour, then 01 tsp salt, divided0 2 tsp dill weed, dried dip in the egg and lastly, coat it with 01 pound ground pork0Freshly ground black pepper breadcrumbs and place on a baking tray.01 cup garlic chivesFOR THE PASTRYRepeat for all of the arancini balls. Pour01 clove garlic, crushed016 oz phyllo pastry, pre-made vegetable oil in a saucepan over medium01 tsp ginger, grated01 cup Extra Virgin Olive Oilheat until hot. Drop the arancini balls into01 tsp sesame oilthe oil in batches, cooking and turning02 tbsp cornstarch, divided them until completely golden brown02 tsp soy sauceDIRECTIONS(about 3-4 minutes per side). Remove 040 -45 gyoza wrappers, pre-madePreheat oven to 325F. In a mixing bowl, from oil and place on paper-towel lined03 tbsp vegetable oiladd the spinach and the remaining filling plate or tray. Remove from oil and drain.ingredients, stir until well combined.DIRECTIONSTo assemble, line a 9 1/2 x 13 inch baking MEXICAN SPICYCombine cabbage andteaspoon of salt dish with two sheets of phyllo and brush CHICKEN TAQUITOSin a small bowl; set aside for 20 minutes with olive oil. Add two more sheets and to allow the cabbage to wilt slightly. Placebrush with olive oil again. Repeat this Pairs well with Pinot Noir,process until two-thirds of the phylloslightly chilled remaining ingredients in a large bowl.is used. Next, evenly spread the spinachSqueeze remaining moisture from cabbageand feta filling over the phyllo crust. Top INGREDIENTS and then add to bowl. Mix together to formwith two more sheets of pastry and brush 03 cups cooked chicken, shreddedyour filling. Place one gyoza wrapper onwith olive oil. Continue layering phyllo 01 block cream cheese, softenedyour palm; dip your finger in water and runsheets, two-at-a-time, brushing with olive 01 tbsp chipotle saucearound the edge of half the gyoza wrapperoil until you have used up all the sheets. 01 tsp cuminto seal. Place a heaping tablespoon of fillingBrush the top layer with olive oil. Bake 01 tsp chili powderon the wrapper, fold over and create fourin preheated oven for 1 hour or until the 0Kosher saltphyllo crust is crisp and golden brown. 0Freshly ground black pepperRemove from oven and let sit 20 minutes 012 small corn tortillasbefore cutting into squares and serving.RECipEs|19'