Hors d'oeuvres can encompass a wide variety of foods, and range from casual finger foods to elegant nibbles. Their versatility makes them ideal for any kind of event, either as snacks taken at the cocktail hour prior to a seated meal, or as the main menu for a party where...
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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
Named after Mother Earth, this unique pecan cocktail is led by a most refreshing combination of lemongrass and Hoegaarden white beer....
Chef Tom muses on winter grilling, corned beef sandwiches and...
Sweet dark cherries simmered in ruby port wine with a hint of star anise and cinnamon is the ideal topping for a perfect ending dessert. Serve over ice cream, as a filling for éclairs, or a spread for cheesecake....