May I Suggest...
By Barbara Kozlowski (04/10/2009)
For the Village Wine Rack

Will the snow ever stop falling? Mother Nature - we have had enough!!! Time for blue skies and sunny days and warmer weather. It’s time for golf and gardening.

And with the approach of warmer weather, wines like a New York State Riesling really are great with a lighter fare. The sweetness of a Riesling pairs well with spicy grilled foods. A Riesling is also a pleasant wine to drink as an aperitif. Dr. Frank, Salmon Run, Hazlitt, Fox Run, Standing Stone, Swedish Hill & Glenora are just a few of the Finger Lakes wineries to look at for this delightful wine. New York State Riesling is probably some of the finest wine we can purchase. I am not suggesting that you do not try a Riesling from either New Zealand, or Australia, or California, or Germany, but do look to our own State’s Riesling and enjoy.

Another wine to enjoy in the Spring is a Rose. Filled with fruit flavors and aromas, a Rose can compliment a ham or poultry course. The fruit offsets the saltiness of the ham and enhances the poultry. I’ve found outstanding Rose from France, Spain and California. I’m not referring to a White Zinfandel a many of them tend to be syrupy. A Rose is usually crisp and is usually on the dry side. A Rose can be like drinking a bowlful of strawberries without any added sugar.

As Lent ends and the celebration of Easter commences, I love the thought of cooking a leg of lamb on my grill. I found a wonderful recipe that incorporates lamb, asparagus & garlic.

The Recipe:

GRILLED LAMB AND ASPARAGUS W/ GARLIC MAYONNAISE
1/2 teas olive oil
4 sm cloves of garlic
1/4 cup mayonnaise
1 teas lemon zest
1 teas lemon juice
4 5 oz lamb loin chops or a boneless leg of lamb
1 lb asparagus trimmed
1 1/2 teas salt
1/2 teas pepper

Spray the grill with non-stick spray. Preheat to medium-high. If using a boneless leg of lamb, sprinkle with salt and pepper and place on grill an cook until meat thermometer reaches approximately 130. Add the asparagus and continue cooking until the desired doneness and asparagus is tender. If using lamb chops, sprinkle chops and asparagus with salt and pepper, drizzle a small amount of olive oil on the asparagus coating each spear. Cook lamb chops and asparagus until asparagus is tender and the chops are the desired doneness. Roast the garlic in a small amount of olive oil until golden, mash with fork and mix with lemon zest and juice. Serve lamb with garlic mayonnaise.

HAPPY EASTER and lets look to a warmer Spring!!! BON APETIT AND SKAAL!!!!