[Note: You can see a variation of this menu in our Gilded Fork: Entertaining at Home cookbook, which features our fabulously famous Lavender Pound Cake with Lemon Glaze.]

Mom is a very special woman. You know it, we know it, and on Mother’s Day it’s time to show it. Though she would likely be satisfied with mud pies, we’ve gone slightly more elegant with this beautiful yet simple dinner menu. This way she can relax with a glass of wine while you get supper on the table – and you can spoil her for a change. (We’ve included notes for the wines below, too.)

A cacophony of Spring dishes is the way to win any Mom’s heart. With vivid colors, bright flavors, and simple preparation, this menu is a sure winner.

SALAD COURSE

Fennel, Orange and Zereshk (Barberry) Salad with Fig Vincotto
Suggested wine pairing: Sauvignon Blanc
(see Wine Notes below for further details)

SOUP COURSE

Carrot and Ginger Soup
Suggested wine pairing: Gewurtztraminer

MAIN COURSE

Sautéed Duck Breast with Green Peppercorn and Morel Cream Sauce
Suggested wine pairing: Cool-climate Merlot

DESSERT COURSE

Apricot Ginger Flan
Suggested wine pairing: Late harvest or Ice-style wine

WINE NOTES FROM LENN THOMPSON

Many thanks to Lenn Thompson from LENNDEVOURS for our Mother’s Day wine pairings. He has provided recommendations by varietal to make it easier for you. Simply take this menu into your local wine store for their recommendations.

Fennel, Orange and Zheresk Salad

Varietal: Sauvignon Blanc

Reasoning: Sauvignon Blanc is always a pair for citrusy-herbal salads because their flavor profiles are often similar, and their crispness can stand up to the acidity in citrus fruit.

Carrot and Ginger Soup

Varietal: Gewurtztraminer

Reasoning: Any time a recipe calls for ginger, I reach for a bottle of gewurtz, which literally means “spicy” in German. Rich and ripe with stone fruit and pineapple flavors, but racy, floral and minerally-crisp at the same time, it complements and enhances this flavorful spicy-sweet soup.

Duck Breast with a Green Peppercorn and Morel Cream Sauce

Varietal: Cool Climate Merlot

Reasoning: Pinot noir might seem the more classic pairing, but this medium-bodied, flavorful merlot, with its smooth, well-integrated tannins, red plum and cherry fruit character and subtle earthiness will take this hearty dish to new heights.

Apricot Ginger Flan

Varietal: Late Harvest or Ice-Style Wine

Reasoning: Too many sweet wines are heavy on the palate, but this one, made with frozen gewurtztraminer and sauvignon blanc grapes manages to be rich, unctuous and complex — all with a zing of palate-cleansing acidity. Lychee, honey, apricots, candied orange peel and sweet vanilla mingle on the palate. Perfect for this flan, it’s just as good on its own.

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

If you have family gathering ’round the table for an Easter feast, might we suggest taking full advantage of spring’s bounty? The flavors and colors arriving to market right now offer a refreshing change to our dulled winter palates. This month’s wine pairings were inspired by the book from our friends Andrew Dornenburg and Karen Page, What to Drink with What You Eat.

Fresh peas, lamb, beets and rhubarb…the flavors of spring. Colorful and bright, this month’s dishes are perfect for Easter dinner or any spring celebration.

APPETIZER
Mascarpone and Beet Napoleons with Walnut Oil
Suggested pairing: New Zealand Sauvignon Blanc
(See pairing notes below)

SOUP
Spring Pea Soup
Suggested pairing: New Zealand Sauvignon Blanc

MAIN COURSE
Roman Roast Leg of Lamb with Orzo
Suggested pairing: California Zinfandel or Cabernet

DESSERT
Anise Panna Cotta with Spiced Rhubarb
Suggested pairing: Moscato d’Asti or Late-Harvest Riesling

PAIRING NOTES

This month our pairings were inspired by the new book from Andrew Dornenburg and Karen Page, What to Drink with What You Eat (click to buy it — we highly recommend it!). This must-have addition to your food library makes it simple to pair wines with your meals, and makes it all quite simple and easy to understand. You can listen to our interview with Andrew and Karen on Food Philosophy #34, where they talk about the inspiration for this tome that is taking the food world by storm.

Mascarpone and Beet Napoleons with Walnut Oil &
Spring Pea Soup

Varietal: New Zealand Sauvignon Blanc

Reasoning: Sauvignon Blanc is best paired with acidic foods, and a light-to-medium bodied New World wine like this is a nice balance for the acidity and sweetness of the beets. The citrusy nose will also nicely complement the lightness of the pea soup.

Roman Roast Leg of Lamb with Orzo

Varietal: California Cabernet or Zinfandel

Reasoning: Both of these California reds are a great match for the roasted lamb and garlic flavors. If you prefer bold, big, full-bodied reds, go with the Cabernet. If you want a more fruity, jammy pairing stick with the Zinfandel.

Anise Panna Cotta with Spiced Rhubarb

Varietal: Moscato d’Asti or Late-Harvest Riesling

Reasoning: The sweetness and bubbles of the Moscato d’Asti will complement the richness of the cream while offering a contrast to the tang of the spiced rhubarb. You can also pair this dessert with any sweet wine based on the Muscat grape. If Muscat wines are a bit too sweet for you, try a late-harvest Riesling instead.

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

We originally featured this piece in our March 2006 coverage, but it’s always fun to revive great dinner ideas, and in this one, we decided to focus on the green theme that’s everywhere around St. Patrick’s Day without hauling out the tired old cliches of Corned Beef & Cabbage & the like. There is an updated version of this menu — complete with wine pairings and a Green Tea & Orange Mousse Cake — in our new cookbook, The Gilded Fork: Entertaining at Home.

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Dinner parties have a tendency to inspire angst. What to serve? How to serve it? Will the recipes be too complicated? Can I fit it all in? We decided it’s time for a deep breath. With recipes that are simple yet elegant, we’ve concentrated on crafting enhanced flavors in some familiar dishes, keeping colors bright, textures intriguing, and preparation simple.

HORS D’OEUVRES

Avocado and Crab Timbales with Tobiko Roe Vinaigrette

FIRST COURSE

Asparagus and Spinach Soup with Yuzu Custard

MAIN COURSE

Pistachio Crusted Salmon with Bailey’s Irish Cream Sauce

DESSERT COURSE

Pistachio Ice Cream (see note below)

A NOTE ON DESSERT

We went back and forth on this, and decided that in the end, we recommend simply buying a high-quality pistachio ice cream. It can be fun to make one at home, but you do have lots of other items to prepare for this dinner party, and we are certainly not averse to buying products when they taste wonderful. We are fond of Haagen-Dazs®, but if you have a local ice cream maker, his or her creations might be even more of a treat. The main goal of serving this particular ice cream is to echo the pistachios in the salmon, which is one of our favorite ways to craft menus.

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

Note: This entire menu is featured in our Gilded Fork: Entertaining at Home cookbook.

Some call it Fat Tuesday, others Carnavale, but no city quite captures the essence of Mardi Gras like New Orleans. This month’s menu is spicy, rich and full of Nawlins flavor, so set a festive table, gather your friends and laissez les bon temps rouler!

Color. Texture. Spicy. Sweet. We never need an excuse to celebrate, but we took special advantage of this month’s opportunity.

FIRST COURSE

Bon Temps Crab Cakes with Rémoulade
Suggested pairing: Beer
(see Pairing Notes below for further details)

MAIN COURSE

Mardi Gras Chicken and Andouille Gumbo
Suggested pairing: Beer

New Orleans Red Beans and Rice

DESSERT

Mardi Gras King Cake

COFFEE

Café Brulot

PAIRING NOTES

Rather than feature wine pairings for this particular menu, we think beer is a better match. Given the spicy, rich flavors in these Mardi Gras recipes, light ales or lagers will provide balance to the overall flavor and texture impact of the meal.

After dessert, go for a flaming cup of Café Brulot, the famous coffee drink of the Big Easy.

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

It’s once again time to celebrate our birthday, and that includes a bit of bubbly not only in our glasses, but also in the veggies and dessert. (Look, if there isn’t Champagne involved, it just isn’t a party.) Happy 5th birthday to us!

Remember: Tiny bubbles. They make everything taste better.

FIRST COURSE
Apple Turnip Soup with Nutmeg Cheddar Breadsticks
Suggested pairing: Chardonnay
(see Lenn Thompson’s pairing notes below for further details)

MAIN COURSE
Gorgonzola Stuffed Steak with Prosciutto
Suggested pairing: Barolo

Champagne Glazed Cauliflower
Suggested pairing (optional — see notes): Champagne

DESSERT
Flan de Champagne
Suggested pairing: Champagne

PAIRING NOTES FROM LENN THOMPSON

Lenn Thompson from Lenndevours.com (our official Wine Pairing Dude) has provided us with a rather inviting list of pairings for this month’s menu, so we invite you to indulge in these combinations as you celebrate whatever occasion warrants it (that means anytime, for any reason, people).

Apple Turnip Soup with Nutmeg Cheddar Breadsticks

Varietal: Chardonnay

Reasoning: Chardonnay is the obvious and overwhelming choice here. Steer clear of California and look to White Burgundy — the pear, apple and baking spice notes will pair extremely well with the flavors of this soup. Balanced creaminess and acidity will both complement and enhance the soup at the same time.

Gorgonzola Stuffed Steak with Prosciutto

Varietal: Barolo

Reasoning: We’re celebrating here, so spend as much as you on a top-flight Barolo, which is one of the boldest, richest wines of Italy. It’s a time-tested pairing with Gorgonzola cheese and is bold enough to stand up to any steak.

Champagne Glazed Cauliflower

Varietal: Champagne

Reasoning: Sometimes pairing wine with food is too easy. Drink the same Champagne or sparkling that you used in the dish. That’s wine pairing at its simplest. (Note: We’ve included a wine pairing for this dish as you may wish to serve it with something other than the steak.) For more information on bubbly, see our test kitchen’s Champagne dossier.

Champagne Flan

Varietal: Champagne

Reasoning: Because there is no better way to celebrate, open a bottle of bubbly to serve with this rich custardy dessert. The acidity and bubbles will keep your palate cleansed as you toast your birthday or any other celebration. Be sure to choose a drier Champagne and not dessert (“doux”) Champagne here, as it would lend too much sweetness and weight to properly balance the flan. For more information on bubbly, see our test kitchen’s Champagne dossier.

If you are hosting the Thanksgiving festivities this year, perhaps you’re feeling the need for a little twist on tradition. (Let’s face it: the same old menu gets boring after a few decades.) Chef Mark has featured Southwestern flavors for our version, imparting the tastes and aromas he savored as a young lad. (P.S. If you have a smaller gathering than, say, Jennifer’s twenty-five-ish guests, this is an ideal alternative to cooking a full turkey.)

A dash of chipotle, a touch of Hatch chile, and a whole lot of flavor accent Chef Mark’s twist on Thanksgiving dinner.

TURKEY

Southwestern Stuffed Turkey Breast
Suggested pairing: Pinot Noir
(see Pairing Notes below for further details)

TRIMMINGS

Chipotle Mashed Sweet Potatoes
Suggested wine pairing: Off-Dry Riesling

Calabacitas

DESSERT

Apple and Cinnamon Empanadas
Suggested wine pairing: Moscato d’Asti

WINE PAIRING NOTES

Since you might decide to use the entire menu above, or incorporate one or two of the recipes into your traditional menu, our wine pairing expert Lenn Thompson has offered several options for you below.  For more notes about Lenn’s other wine explorations, visit his LENNDEVOURS blog.

Southwestern Stuffed Turkey Breast

Pairing: Pinot Noir

Reasoning: Pinot Noir is a classic pairing with Thanksgiving dinner and it still works here. The red berry flavors and slightly tart acidity mimic the cranberry sauce that is so popular with turkey, while the light body won’t overpower the delicate turkey. Because of the chiles and spices, a plush, fruity style of Pinot Noir works best, so look to California or Oregon rather than Burgundy.

Chipotle Mashed Sweet Potatoes

Varietal: Off-Dry Riesling

Reasoning: Riesling is another tried and true Thanksgiving accompaniment. The balanced acidity of well-made off-dry riesling will balance the sweetness of the sweet potatoes, while the wine’s sweetness tames the flames of the fiery chiles. Top U.S. rieslings come from the Finger Lakes region of New York and the Pacific Northwest.

Calabacitas

Varietal: Sauvignon Blanc

Reasoning: If you are using the recommended autumn squash in this dish, the off-dry Riesling from above will pair nicely. However, for the summer squash version, the citrus fruit flavors will go well with the combination of summer squash, corn, beans, cilantro and tomatoes. A ripe, fruity Californian will work (as long as you avoid those that have been aged in oak) but an herbaceous bottle from New Zealand would work as well. Note: Sauvignon Blanc is one of my favorite foils for vegetable dishes.

Apple and Cinnamon Empanadas

Varietal: Moscato d’Asti

Reasoning: At the end of a long, filling Thanksgiving meal, steer clear of high alcohol, heavy dessert wines. Instead, pick up an always-affordable, slightly fizzy Moscato d’Asti. The light effervescence will balance the fried crust while significant fruit and floral flavors enhance the delicious filling. And, most Moscato is around 5% alcohol, so you’ll be able to enjoy the rest of your day.

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

This menu was originally published in 2006.

The first cool autumn breezes are upon us, so it’s time to turn our thoughts toward indoor dinners and comforting dishes. With touches of tomatoes, figs, cheese and roasted poultry, this month’s menu is a chance to get our senses ready for the fall nights to come. Lenn Thompson has offered wine pairings below to make things easy.

Now gather round the table: It’s time to turn the oven back on at last and savor the first hints of fall’s bounty.

FIRST COURSE

Tomato and Nectarine Timbale
Suggested wine pairing: German Riesling
(see Wine Notes below for further details)

SOUP COURSE

Silky Blue Cheese Soup
Suggested wine pairing: Blanc de Blancs

MAIN COURSE

Boneless Quail stuffed with Poultry Quenelle, served with Sautéed Mushrooms
Suggested wine pairing: Pinot Noir

DESSERT COURSE

Fig Tart with Vanilla Crème Patissière
Suggested wine pairing: Moscato d’Asti

WINE PAIRING NOTES

Below you’ll find the explanations for Lenn Thompson’s wine suggestions. For more notes about Lenn’s other wine explorations, visit his LENNDEVOURS blog.

Tomato and Nectarine Timbale

Varietal: German Riesling

Reasoning: Riesling, particularly those from Germany, offer peach, apricot and citrus flavors that work well with the nectarines in the recipe, with tongue-tingling acidity that can stand up to the high-acid tomatoes. You could also go with a sauvignon blanc here, but they tend to be bolder and bigger, so they can overpower the dish.

Silky Blue Cheese Soup

Varietal: Blanc de Blancs

Reasoning: A rich, full-flavored soup like this one deserves an elegant, palate-cleansing pairing. Sparkling Pinot Blanc, like a Cremant d’Alsace, is light, citrusy and minerally, so it will cut the soup’s richness without competing with its flavors.

Boneless Quail with Poultry Quenelle

Varietal: Pinot Noir

Reasoning: Pinot noir is perhaps the ultimate wine for fowl. Typically, pinot will offer cherry and raspberry flavors, acidity and earthy notes that will all enhance the different flavors in the stuffing. If French Burgundy is too expensive, look to Oregon, which produces some of the best American pinots.

Fig Tart with Vanilla Crème Patissière

Varietal: Moscato d’Asti

Reasoning: Lightly sweet with gentle frizzante, Moscato d’Asti is floral and citrusy and not at all cloying or heavy. Plus, they tend to have lower alcohol (around 5%) than most dessert wines.

Photo: Kelly Cline

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

The term smörgåsbord refers to a buffet-style table with a variety of dishes from which to choose. In Swedish, the word smörgås means “sandwich,” but we’ve put a lighter twist on things for this menu: Our summer smörgåsbord features refreshing dishes intended to stave off the heat. We’ve also kept our pairings very simple with inexpensive sparkling wines, as the palate seems to crave fruitiness and bubbles this time of year.

Light flavors and textures make this menu perfect for a summer lunch or dinner. For best results, dine outdoors!

Shrimp & Avocado Canapés
Roasted Asparagus with Tarragon Butter Sauce
Festive Fennel Salad
Silky Spring Beet Soup
Olive Oil Poached Sablefish with Citrus & Thyme
Fig Tart with Vanilla Crème Patissière

PAIRING NOTES

When it gets warm out, our palates naturally turn to white and sparkling wines for refreshment. With this particular menu, we recommend serving a less expensive Prosecco or Cava, as they are lighter and fruiter (less yeasty), and pair with a wider range of foods. We also see no need to serve expensive sparkling wines (i.e. Champagne), especially if you plan to invite a large group of people. Keep it simple!

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

Why dine out when you can revel in the privacy and intimacy of a home-cooked dinner for two? We’ve crafted a romantic dinner for two with dishes that are a non-fussy, yet elegant, with sumptuous aromas and textures certain to go straight to the heart of your special paramour.

HORS D’OEUVRES

Foie Gras Mousse with Fig Syrup served on Crisped Toasts
Suggested wine pairings: Brut Champagne or German Riesling (see note below)

FIRST COURSE

Pear and Prosciutto Salad with Toasted Walnuts
Continue with wine from hors d’oeuvres

MAIN COURSE

Poussins en demi-deuil (Hens in Half-Mourning)
Suggested wine pairing: Pinot Noir (French Burgundy or California)

DESSERT COURSE

Poached Pears with Chocolate Raspberry Sauce
Suggested wine pairing: Vinsanto (fortified Italian dessert wine) or Sauternes

A NOTE ON WINE PAIRINGS

One of the challenges in suggesting wine pairings is that we may have the perfect wine to match a particular recipe, but your local wine merchant may not. As a result, we are pairing this month’s recipes based on varietal (Riesling, Pinot Noir, etc.), so you at least have a guideline.

Our enthusiastic recommendation is for you to simply take a copy of the menu to the wine store, show them what you’re serving, and ask for recommendations based on a price range. We rely on this method regularly, as our wine merchants make it their livelihood to continually taste wine and expand their knowledge base, so we make good use of their expertise. If you are in a rural area and/or do not have a local wine merchant, these suggestions should at least help you to choose a wine in your supermarket or other local store.

If you think three bottles of wine may be too much for two people, and would rather choose one or two bottles, keep in mind that you could serve Champagne or sparkling wine for all except the dessert course. You will want a dry champagne, such as a Brut (see our Champagne dossier for more information on the varied levels of sweetness).

It is also not absolutely necessary to serve a dessert wine if you are not partial to sweet wines. You can simply serve dessert, then move on to coffee afterward. (We recommend that you resist the American urge to serve coffee with dessert, as it can interfere with the flavors of your sweet finish.)

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

Vive la revolution! For those who are Francophiles, there is no better excuse to throw a dinner party than to celebrate the culture that brought us pommes frites, Champagne and crème brûlée. Gather your friends round the table for a toast to les français (Le Marseillaise performance optional).

Classic French flavors are offered with a Gilded twist in a salute to our culinary forefathers.

FIRST COURSE

Foie Gras Terrine with Mulled Plums and Gingered Pears
Suggested wine pairing: Dry rosé Champagne (see notes on wine pairings below)

MAIN COURSE

SIDE DISH

DESSERT

Raspberry Soufflé
Suggested wine pairing: Demi-sec Champagne

PAIRING NOTES FROM LENN THOMPSON

Intrepid wine-pairing dude Lenn Thompson from Lenndevours.com has offered the suggestions below for this month’s menu:

Foie Gras with Mulled Plums and Gingered Pears

Suggested pairing: Dry rosé Champagne

Reasoning: Most people automatically think Sauternes when they hear foie gras, but who wants to drink Sauternes at the beginning of a celebratory meal? Instead, think dry rosé Champagne, which will dance in the mouth and balance the foie’s richness. Plus bubbly means celebration, right? Another, perhaps more interesting option, would be an Alsatian gewurztraminer, which should play nicely with the gingered pears and have good acidity.

Sautéed Duck Breast with Green Peppercorn & Morel Sauce

Suggested pairing: Red Burgundy

Reasoning: This one is easy. Drink red Burgundy — it has it all. Subtle spice will pair with the peppercorns, earthiness with the morels, and the wine’s acidity and velvety texture will accent the cream sauce, with subtle cherry and red fruit to complement the duck itself. Plus, it will pair well with the asparagus — a notoriously difficult food to pair with wine.

Raspberry Soufflé

Suggested pairing: Demi-sec Champagne

Reasoning: Again, this is a celebration, so why not uncork a demi-sec Champagne? I like sparkling wine with any custard dessert, and a little sweetness will go a long way here.