Author: The Gilded Fork

Discover sensations that are familiar yet surprising, with flavors of coffee and orange blossom juxtaposed with cucumber. These meld with the legendary Polish Zubrowka (bison grass) vodka as a sensual base, with a touch of partially ripened banana for a light tartness. 1 serving Ingredients 1 ounce of Zubrowka Polish bison grass vodka ½ ounce of Kahlua coffee liqueur ½ ounce of orange blossom water 2 tablespoons seedless sliced cucumber, peeled (recommended: organic) 1 tablespoon of banana (just starting to ripen) Total: about 2 ½ ounces per serving (guide for glassware) Cucumber and orange peel for garnish

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