When the weather is this gorgeous, I can’t resist inviting my favorite people over for a lovely lunch. One of those people is my Aunt Charlotte. I felt this menu would be a great way to celebrate her, our friendship, and the lovely month of May.
Pinot Blanc is one of those white wines that instantly reminds me of spring. You will often find delicate apple and white peach aromas in Pinot Blancs, and there’s also a fresh scent reminiscent of line-dried linens.
This classic shrimp salad recipe pairs perfectly with Pinot Blanc because it doesn’t overpower it. The salad is mostly shrimp and mayonnaise, with a hint of lemon and sweet onion to give it a little zing.
The Lightly Sweet Salmon recipe here is big enough for dinner, but light enough for lunch. It’s especially great when grilled, but you can also pop it under the broiler. Add a little jasmine rice and some broiled asparagus to complete your plate. As for wine, this dish is a perfect match for America’s favorite style of wine, chardonnay with a touch of residual sugar.
For dessert I’ll serve Lemon Charlotte paired with a sparkling Moscato, a lightly sweet, sparkling wine that will cut through the richness and complement the sweetness.
It is a perfect way to end this meal and a fitting tribute to my aunt. Present your favorite lady with this beautiful crown of ladyfingers. She’ll feel like the Queen of the May!
So, go on. Pair Up!
Maria Terry is a Certified Sommelier and Wine Educator in Northern California.
LaSommelierre@gmail.com
Classic Shrimp Salad
Ingredients:
- 2 cups cooked shrimp, halved lengthwise and chilled
- 1 cup thinly sliced celery
- 1 tablespoon finely minced sweet onion
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 4 large butter lettuce leaves
- 1 tomato, cut into 12 slices
- 1 avocado, cut into 12 slices
- 4 cherry tomatoes
Directions:
In a medium bowl, combine the shrimp, celery, onion, lemon juice, mayonnaise, salt, and pepper. Place a lettuce leaf on each plate and create a circular fan of three avocado slices and three tomato slices atop each leaf, leaving room in the center. Scoop 1/4 of the shrimp mixture into the center of each plate and garnish with a cherry tomato. Yield: 4 servings, approximately 1/2 cup salad per serving
Lightly Sweet Salmon
Ingredients:
- 4 salmon fillets
- Salt and pepper to taste
- 1 tablespoon onion powder
- 1 teaspoon crushed red pepper flakes
Marinade: - 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 3 tablespoons white balsamic vinegar
- 2 tablespoons white sugar
- 2 tablespoons chopped green onions
- 2 tablespoons chopped cilantro
Directions:
Season the salmon fillets with salt, pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
In a medium bowl, combine the olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour the marinade over the salmon; cover, and refrigerate overnight, or at least 6 hours.
Grill or broil in the oven, turning once, until cooked through. Yield: 4 servings
Lemon Charlotte
To prepare Lemon Charlotte you will need to only purchase three ingredients— ladyfingers, lemon curd, and whipping cream. Candied lemon peel for garnish is a nice touch. There are several easy recipes online to follow, just search lemon charlotte.
For those who prefer to make from scratch, follow below:
Ingredients:
- * Candied lemon Peel
- * 4 lemons
- * 3 cups sugar
- * 2 cups water
Directions:
Prepare the candied lemon peel at least one day in advance. Line a small baking sheet with foil. Using a vegetable peeler, remove the yellow peel from lemons in long strips. Place the strips in a small saucepan and cover them generously with cold water. Bring the water to a boil, then drain. Repeat the blanching process two more times. Cut the lemon peel into 1/8-inch-wide strips.
In a medium saucepan, bring 2 cups of sugar and 2 cups of water to a boil, stirring until the sugar dissolves. Gently simmer the mixture for 5 minutes. Add the lemon peel and simmer until the peel becomes translucent, approximately 15 minutes.
Using a slotted spoon, transfer the peel to the prepared baking sheet. Sprinkle 1 cup of sugar over the peel and toss to coat evenly. Let the peel dry at room temperature for 2 hours. Transfer the lemon peel mixture to an airtight container. Pour the syrup into a bowl.
Candied lemon peel and syrup can be prepared up to three days in advance. Store the peel at room temperature, and cover and chill the syrup.
Lemon Curd:
- * 4 large egg yolks
- * 2 large eggs
- * 3/4 cup sugar
- * 1/2 cup fresh lemon juice
- * Pinch of salt
- * 1¼ cups chilled whipping cream * 42 soft ladyfingers (from two 3-ounce packages
Directions
In a top of the double boiler, whisk together egg yolks, whole eggs, sugar, lemon juice, and salt until well combined. Place the bowl over barely simmering water and whisk constantly until the mixture thickens and reaches an instant-read thermometer temperature of 160°F (about 6 minutes). Transfer the lemon curd to a glass bowl, cover it directly with plastic wrap, and refrigerate overnight.
Finely chop enough candied lemon peel to measure 1/4 cup. Place the chopped peel in a small bowl and mix in 1/2 cup of lemon curd. Cover and refrigerate the mixture until chilled.
In a large bowl, beat the whipped cream until it forms peaks. Fold 1 cup of whipped cream into the remaining lemon curd. Cover and refrigerate the mixture. Cover the remaining whipped cream and refrigerate it until chilled.
Prepare 3/4-cup soufflé dishes (3 inches in diameter with 1 1/2-inch-high sides) with plastic wrap, leaving a 3-inch overhang.
Cut ladyfingers into 2-inch lengths, reserving the ends. Stand 7 ladyfinger pieces upright, rounded side out, around the inside rim of each dish. Place the reserved end pieces of ladyfingers at the bottom of each dish, covering completely. Brush the ladyfingers lightly with lemon syrup.
Spoon 1/4 cup of lemon cream mixture into the center of each dish. Gently spread a generous 1 tablespoon of lemon curd-peel mixture over the top of each. Chill at least 2 hours. (The charlottes can be prepared one day ahead. Cover; keep chilled.)
Using plastic wrap as a guide, carefully lift the charlottes out of the soufflé dishes. Remove the plastic wrap. Place the charlottes on plates. Spoon the reserved whipped cream into a pastry bag fitted with a medium star tip. Pipe whipped cream rosettes onto each charlotte. Sprinkle each with candied lemon peel. Yield: 6 servings