Pair Up with Maria Terry

May 2013 – May Day Lunch So, go on. Pair Up! When the weather is this beautiful, it makes me want to invite my favorite people Maria Terry is a Certified Sommelier and to visit. My Aunt Charlotte is one of those Wine Educator in the San Francisco Bay people. I planned this lunch as a way to Area. www.LaSommelierre.com celebrate her, our friendship and the lovely month of May. Classic Shrimp Salad Pinot Blanc is one of those white wines that are reminiscent of spring. Its aromas are INGREDIENTS delicate apple and white peach with the 2 cups cooked shrimp, halved lengthwise freshness of line-dried linens. I found this and chilled classic shrimp salad recipe to be just right 1 cup thinly sliced celery with Pinot Blanc because it does not 1 tablespoon finely minced sweet onion overpower it. The salad is primarily shrimp 1 tablespoon fresh lemon juice and mayonnaise, with a hint of lemon and 1/2 cup mayonnaise sweet onion to give it a little kick. 1 tsp. old bay seasoning The Lightly Sweet Salmon recipe listed Salt and pepper to taste here would be substantial enough for dinner, 4 large butter lettuce leaves but is light enough for lunch. It is 1 tomato, cut into 12 slices particularly good BBQ’d, but if my husband 1 avocado, cut into 12 slices is not around, I don’t mess with the 4 cherry tomatoes briquettes and just pop it under the broiler. Add a little jasmine rice and some broiled DIRECTIONS asparagus, and you’ll have a complete plate. In a medium bowl, mix shrimp with celery, Furthermore, this meal is complemented by onion, lemon juice, mayonnaise, and salt America’s favorite style of wine, and pepper to taste. Place a lettuce leaf on chardonnay with a little residual sugar. each plate and create a circular fan of three Fading in popularity since the late 20th avocado slices and three tomato slices atop century is the giving of "May baskets," each leaf leaving room in the center. Scoop small baskets of sweets and/or flowers ¼ of the shrimp mixture into the center of usually left anonymously on a neighbor’s each plate and garnish with cherry tomato. doorstep. Consider bringing back this thoughtful tradition and make a double batch Yield: 4 servings, ~½ cup salad each of lemon curd, preserving in jars and dropping them off on some of your favorite Lightly Sweet Salmon people’s doorsteps! Then, use the rest of the lemon curd in INGREDIENTS this recipe for Lemon Charlotte to serve for 4 salmon fillets dessert with a sparkling Moscato. Not only Salt and pepper to taste is it a perfect way to end this meal, it is a 1 tablespoon onion powder fitting homage to my aunt. Presenting her 1 teaspoon crushed red pepper flakes with this beautiful crown of ladyfingers will Marinade: make her feel like the Queen of the May. 1/4 cup olive oil

Pair Up with Maria Terry

1/4 cup fresh lemon juice DIRECTIONS 4 cloves garlic, minced Start preparing them at least one day ahead. 3 tablespoons white balsamic vinegar For candied lemon peel: 2 tablespoons white sugar Line small baking sheet with foil. Using 2 tablespoons chopped green onions vegetable peeler, remove peel from lemons 2 tablespoons chopped cilantro in long strips (yellow part only). Place in small saucepan. Add enough cold water to DIRECTIONS cover generously; bring to boil. Drain. Season fillets with salt and pepper, onion Repeat blanching 2 more times. Cut lemon powder, and red pepper flakes. Set aside in a peel into 1/8-inch-wide strips. Bring 2 cups baking dish. sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves. Boil In a medium bowl, mix together olive oil, gently 5 minutes. Add lemon peel; simmer lemon juice, garlic, balsamic vinegar, sugar, until peel is translucent, about 15 minutes. green onions, and cilantro. Pour marinade Using slotted spoon, transfer peel to over salmon; cover, and refrigerate prepared sheet; sprinkle 1 cup sugar over overnight, or at least 6 hours. and toss to coat. Let dry at room temperature 2 hours. Transfer lemon peel mixture to BBQ or broil in oven turning once until airtight container. Pour syrup into bowl. cooked through. (Candied lemon peel and syrup can be made 3 days ahead. Store peel at room Yield: 4 servings temperature. Cover and chill syrup.)

(On website) For lemon curd: Whisk egg yolks, whole eggs, sugar, lemon Lemon Charlotte juice, and salt to blend in top of double boiler over barely simmering water (do not INGREDIENTS allow bowl to touch water); whisk Candied lemon peel constantly until mixture thickens and 4 lemons instant-read thermometer registers 160°F, 3 cups sugar about 6 minutes. Transfer to glass bowl, 2 cups water place plastic wrap directly on surface, and refrigerate overnight. Lemon curd 4 large egg yolks Finely chop enough candied lemon peel to 2 large eggs measure 1/4 cup; place in small bowl. Mix 3/4 cup sugar in 1/2 cup lemon curd; cover and chill. Beat 1/2 cup fresh lemon juice whipping cream in large bowl until peaks Pinch of salt form. Fold 1 cup whipped cream into 1 1/4 cups chilled whipping cream remaining lemon curd; cover and chill. 42 purchased soft ladyfingers (from two 3- Cover remaining whipped cream; chill. ounce packages) Line six 3/4-cup soufflé dishes (3 inches in

Pair Up with Maria Terry diameter with 1 1/2-inch-high sides) with plastic wrap, leaving 3-inch overhang. Cut ladyfingers into 2-inch lengths, reserving ends. Stand 7 ladyfinger pieces upright side- by-side, rounded side out, around inside rim of each dish. Place reserved end pieces of ladyfingers in bottom of each dish, covering completely. Brush ladyfingers lightly with lemon syrup. Spoon 1/4 cup lemon cream mixture into center of each dish. Gently spread generous 1 tablespoon lemon curd- peel mixture over top of each. Chill at least 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)

Using plastic wrap as aid, lift charlottes out of soufflé dishes. Carefully peel off plastic wrap. Place on plates. Spoon reserved whipped cream into pastry bag fitted with medium star tip. Pipe whipped cream rosette atop each charlotte. Sprinkle each with candied lemon peel.

Yield: 6 servings