Our March Wine Dinner theme was Dishes and Wines for Spring. The menu included Lemon Ricotta Herbed Flatbread from Cooking Light, Strawberry Soup, Strawberry Salad, Stuffed Lamb and
Carrot Cake.
The Lemon Ricotta Herbed flatbread was paired with a delicious 2009 Graham Brut Rose
The Lamb was paired with a rose and with an Italian red. I took so many pictures of the lamb because the presentation was spectacular. It was a beautifully prepared dish. Compliments to Penny, the chef.
The Strawberry soup was equally delicious and the Strawberry Salad was incredible. Maybe they will share the recipes.
The soup was paired with a Port
I made the carrot cake from Duncan Hines box mix. I used milk instead of water and butter instead of cooking oil. I made a cream cheese frosting. The pairing was a choice of a 1997 Late Harvest Vidal from Virginia or a 2006 Ice wine from Canada.
