Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors

Holiday Dinner Party

Preparation Plan

24 hours ahead: Prepare the salmon cure, cover the salmon, and refrigerate

4 hours ahead: Prepare the blini batter | Make the rémoulade for the crab salad | Select serving plates, bowls, and serving pieces | Chill white wine

2 Hours Ahead: Assemble the pork saltimbocca | Prepare the fennel and arrange in the gratin dishes | Cook the cauliflower | Soak the raisins for the Brussels sprouts

1 Hour Ahead: Slice the salmon | Assemble and bake the Brussels sprouts | Set the table

30 Minutes Ahead: Cook the blini

When Ready to Serve: Toss the cabbage for the crab salad and divide among 6 plates | Assemble the crab salad and arrange on top of the cabbage | Bake the fennel with the Gorgonzola | Assemble the blini and salmon and serve | Serve the crab salad | Cook the pork saltimbocca and sauce; serve | Serve the Brussels sprouts | Serve the fennel | Prepare and bake the chocolate puddle cakes | Whip the cream | Serve the chocolate puddle cakes

Suggested Serving Order

Citrus-Cured Salmon on Blini (page 76)
Wine: Sauvignon Blanc

Crab Salad with Rémoulade (page 68)
Wine: Chardonnay

Roasted Brussels Sprouts with Chorizo (page 52) or
Fennel and Gorgonzola Gratin (page 48)

Pork Saltimbocca with Pan Sauce (page 107)
Wine: Chardonnay, Merlot, or Pinot Noir

Warm Chocolate Puddle Cakes (page 113)
Wine: Port

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Contact: Tammie Barker, (800) 851-8923, ext. 6921, tbarker@amuniversal.com

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Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors

Authors: Lori Lyn Narlock
ISBN: 978-0-7407-6913-9
Format: Paperback with french flaps: 8 ¾ x 8, 152 pages
Price: $16.95 ($20.95 Canada)