Menu: A Wintry Vegetarian Dinner
The Menu
- Americano Cocktail
- Olive Oil Marinated Goat Cheese
- Marinated Artichoke Hearts with Mint
- Provencal Bread with Olives and Herbs
- Garlic Confit
- Sweet and Sour Onions
- White Wine, such as Fumé Blanc
- Brussels Sprouts Salad
- Lemon Risotto
- Nutmeg Cake
More About This Menu
The citrusy creaminess of the lemon risotto needs a comparable wine in both weight and flavor. We recommend a heftier white like a Fumé Blanc from California, a richer style of Sauvignon Blanc that's aged in oak. For something a little more festive, try a sparkling wine from Italy's Franciacorta region in Lombardy — where risotto is a traditional dish — the bubbles will provide a lighter complement to the dish, refreshing the palate between bites.
The olive oil marinated goat cheese, garlic confit, sweet and sour onions, and artichoke hearts can all be made a week in advance, while the cake can be made a day before serving.
To make this menu vegan, replace the marinated goat cheese with marinated mushrooms, and omit the pecorino in the brussels sprouts salad (try a soy cheese instead, or add a little miso for depth). Replace the lemon risotto with dairy- and egg-free pumpkin rice, and for dessert, try chewy almond macaroons instead of the cake.
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