Try a few of these Food Network recipes, but make sure to use your favorite Pennsylvania red and white wines.

Red Wine Risotto

with Chorizo

(Recipe courtesy Michelle Bernstein)

1 cup minced sweet chorizo

1 tablespoon olive oil

1 small white onion, minced

2 cups Carnaroli rice or Arborio, if not available

2 cups red wine

4 cups chicken stock, warmed

2 tablespoons butter

2 cups grated Mancego, plus more, for garnish

1 cup peas, frozen, fresh, or canned

Chopped parsley, as a garnish

Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.

Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.

Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.

Pears in Red Wine with

a Fresh Cheese Filling

(Recipe courtesy Gale Gand)

For the pears:

6 ripe Bartlett pears

1 (750 ml) bottle full-bodied red wine

½ cup sugar

2 cinnamon sticks

1 (1-inch) wide strip orange peel

For the Filling:

3 ounces cream cheese

¼ cup sugar

1 teaspoon brandy

¼ cup heavy cream, whipped

For the Sauce:

1 pint strawberries, tops removed

¼ cup sugar

To prepare the pears: Peel the pears and core them whole using a melon baller to scoop out the pulp from the bottom. In a large saucepan, place the wine, sugar, cinnamon sticks and orange peel and bring to a boil. Turn the heat down to low and add the pears. Simmer them for about 30 minutes until fork tender. Baste the pears occasionally to make sure they absorb the wine evenly. Remove the pears from the poaching liquid, remove the cinnamon stick and reduce the liquid to 1 cup. Set it aside to cool.

To make the filling: Place the cream cheese, sugar and brandy in a food processor and blend. Transfer it to a bowl and fold in the whipped cream. Place it in a pastry bag with a plain tip and fill the pears. Place them in a shallow serving bowl and pour the reduced liquid over them. Chill.

Then make the sauce: Puree the strawberries with the sugar and chill. To serve the dish, cover the pears with the strawberry puree.

Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno

(Recipe courtesy Alex Garcia)

1 gallon water

4 green plantains

Oil, for sauteing

1 white onion, cut into ¼-inch dices

1 green bell pepper, cut into ¼-inch dices

1 red bell pepper, cut into ¼-inch

dices

1 large, round tomato, cut into ¼-inch dices

2 chipotles, chopped

½ cup white wine

1 pound crabmeat, cleaned

2 tablespoons chopped cilantro

Salt and pepper

Canola or corn oil, for frying

1 cup chicken stock

In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.

In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.

Heat oil to 350 degrees. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.