What to Eat For Pinot Wedding Present Dinner
Anybody have any bright ideas for dishes to serve at a dinner to celebrate, open and drink a bottle of Oregon pinot we got as a wedding present 6 years ago (It came with a label saying we shouldn't drink til 2007)?
I want to keep it somewhat simple, i.e., no foie gras or sous vide (snirk, snirk) dishes and nothing complicated or precious.
I have some lamb shoulder chops from the Berkeley Farmers' Market that I'd like to use.
BTW, this dinner is tomorrow.
-
The wine suggests a reasonably robust but not extremely seasoned dinner. Assuming you are having the lamb and doing something simple, like grilling (recommended) with it: All the suggestions are good--if you can't serve polenta, couscous is completely simple, tossed with a few quick sauteed snipped apricots, pinenuts, minced onion, herbs, whatever you like. Pilaf, similarly. Leeks vinaigrette are also nice with lamb: braise them in a little stock and serve them room temp with a flavorful vinaigrette.Alternatively, local lettuces have arrived and a plain salad with mustardy vinaigrette is great with lamb. For dessert, I like lemon after lamb, or something custardy: chocolate creme brulee, for exampel, which would also be nice if you are still drinking the wine. Enjoy!
www.littlecomptonmornings.blogspot.com -
PamelaD
Jun 9, 2007 04:20 AM
Howabout...
soft rosemary polenta
and a spring veg like asparagus- tossed with very finely grated lemon zest.P
›2 Replies-
re: PamelaD
oakjoan
Jun 9, 2007 01:38 PM
Oooh, don't say "polenta" to me. I love it sooooo much that I order it almost every time we eat in an Italian restaurant. My husband, though, really hates it. Reminds him of Cream of Wheat....even though I tell him it's corn. He just says it's the consistency.
The asparagus idea sounds good, though.
-
-
my favorite side dish is roasted sliced zucchini and summer squash and eggplant. As for dessert, I like a cuppa cuppa peach cobbler: cuppa sugar, cuppa flour (with baking powder) and cuppa buttermilk mixed together and poured over fruit. Bake 25-30 mins and serve vanilla icecream.
›1 Reply-
re: sophizgood
oakjoan
Jun 8, 2007 11:16 PM
Thanks, I love that kind of cake/cobbler. Peaches have been just okay here in NorCal. I had some great tasting ones from the farmers' market this week, but they were so bruised, I only got enough fruit for two bowls of peaches, nectarines, strawbs and blueberries. The strawbs, from a local grower, were amazingly wonderful, but the peaches/nects ended up costing about $5 for a cup of fruit.
-
