Ski Weekend Dinner | Food & Wine

MENU: Ski Weekend Dinner

Wine: 2005 Joseph Drouhin Vaudésir Grand Cru Chablis and 2004 Clos Rougeard Saumur-Champigny

Starters

Herbed Crème Fraîche Dip with Crudités
Serve the vegetables whole, or slice them paper-thin on a mandoline and toss them together.

Caramelized Onion and Toasted Bread Soup
This straightforward soup tastes much richer and more complex than it is because the toasted bread, sautéed onions and milk are so good together.

Main Course

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

Side Dishes

Baby Root Vegetable Stew with Black Tea Prunes
The stew combines tender carrots and turnips with black tea-soaked prunes in a flavorful soy sauce broth.

White Rice with Wild Mushrooms and Merguez
This is a terrific side dish for the lamb chops, but it’s also hearty enough to eat on its own.

Green Salad with Nutty Vinaigrette
This simple salad has a nicely nutty dressing made with both walnut and hazelnut oils.

Dessert

Rich Baked Chocolate Puddings
Although this deep, dark chocolate pudding is easily made in ramekins, it’s fun to bake and serve in small glass jars.