Luxe Feast | Food & Wine

MENU: Luxe Feast

Wine Pairing: 2004 Clos Rougeard Saumur-Champigny

Champagne Mojitos
This puckery drink is prepared with rum and fresh mint like a classic mojito, but John Besh makes it holiday-worthy by topping it with a splash of Champagne.

Chicken Liver Pâté with Pistachios
The buttery, earthy pâté can be spread on crostini, stuffed into Cognac-poached prunes, or even shaped into small balls and deep-fried with sage leaves.

Chilled Shrimp with Remoulade
Shrimp remoulade is a classic part of a Réveillon menu, the traditional holiday meal in New Orleans.

Rack of Lamb with Rosemary Butter
Gentle heat keeps the meat juicy, while the rosemary-infused butter spooned over the racks adds flavor.

Roasted Cauliflower with Green Olives and Pine Nuts
Roasting cauliflower caramelizes the florets, making them supersweet.

Creamy Potatoes with Bacon
Adding farmer cheese to creamy mashed potatoes gives them a nice tangy flavor; crunchy bits of bacon make this dish taste even better.

Chicory Salad with Quince and Pecans
This salad features fresh quince, a winter fruit that’s like a cross between an apple and a pear.

Poached Pear and Brown Butter Tart
Feel free to swap the pears for apples or even quince.

Apricot Pâte de Fruit
In France, pâtes de fruits (fruit jellies) are sold in high-end pâtisseries or pastry shops. The French roll them in sanding sugar, which has large crystals that cling to the candy without melting.