Easter Menu Paired with Doukenie Wines
Posted by Maria Canora, Hospitality and Special Events Manager and Resident Chef — Easter will soon be here, and we wanted to give you an Easter dish that would pair nicely with a few of Virginia’s finest wines from Doukénie’s wine list. Lamb is a traditional Greek dish that can be hearty and pungent in flavor. We’ve paired it with a creamy polenta and these three wines: Cabernet Sauvignon, Petit Verdot or Sauvignon Blanc.
We feel the deep red 2010 Cabernet Sauvignon has a very open nose of black currant and mixed berries, as well as strawberry, plum, oak, and tobacco flavors, pairing nicely with the lamb.
The 100% Petit Verdot has a very beautiful, deep red-purple color. This wine is very powerful and well-balanced with flavors of coffee, chocolate, vanilla, violet, red fruits, and spices and it can hold up nicely with the pungent lamb.
The Sauvignon Blanc has a clean, pale yellow color that brings out a balance of citrus, pear, and cloves, with a flinty minerality. This elegant wine leaves you with a long finish and beautiful mouth feel and can hold up to the creamy polenta. To see our entire list of wines, click here.
Boneless Leg of Lamb
4 Garlic Cloves, crushed
2 TBS rosemary, fresh, chopped
2 TBS thyme, fresh, chopped
2 TBS lavender, fresh chopped
Salt to taste
Black Pepper, freshly ground to taste
1 boneless Leg of Lamb, about 1.5lb
4-5 TBS Olive Oil, enough to coat well
Juice of one fresh squeezed lemon
Set oven to 375 degrees. Place leg of lamb in baking tray. Combine all ingredients in a bowl, add olive oil and coat leg of lamb generously. Allow lamb to sit for at least one hour. Insert lamb into the oven until cooked, about 45 min to 1 hour. Squeeze juice of one lemon over the lamb. Slice and serve.
4 cups water, plus more as needed
4 cups milk, plus more as needed
3 TBS butter
2 tsp salt
2 cups polenta
1/2 cup créme fraiche, or mascarpone
1/3 cup Parmigiano-Reggiano
In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche or mascarpone and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.