There are many reasons I am thankful to live in the South, and an early spring is one of them. I don’t mind a little cold weather every now and then, but I always welcome the warm sunshine.
This month’s menu embraces many spring flavors and will hopefully introduce your supper club to a few techniques that will help improve everyone’s cooking skills.
The Roasted Beet and Orange Salad will show you how easy (and not messy!) it is to roast beets, and segmenting citrus is a simple technique every home cook can master. Finally, many cooks think making risotto is challenging, but it is actually one of the easiest dishes to prepare. You can adapt it to any season, and it will make you look like a kitchen genius.
Supper Club Easy Prep Plan
Springtime Asparagus Risotto
Start risotto before guests arrive. When it is about halfway cooked, cover, and remove from heat. About 20 minutes before dinner is served, finish cooking risotto. Stir in asparagus and cheese.
Smoked Salmon Deviled Eggs
I usually make my filling ahead of time and stuff the eggs just before serving. These beauties are difficult to transport once assembled and garnished.
Roasted Beet and Orange Salad
This salad can be prepared ahead and tossed with the dressing just before serving. I love serving my salads on a large platter rather than in a bowl to ensure the toppings don’t fall to the bottom.
Mini Cheesecakes with Marinated Strawberries
Make the cheesecakes ahead of time, and marinate the berries before supper club. Allow the cakes and berries to sit at room temperature while you enjoy dinner.
Find a local bakery that makes really good bread to pair with the risotto. I always serve mine with Georgia Olive Oil for dipping.
Sparkling wine for appetizer
I recently fell in love with Jardin en Fleurs sparkling Vouvray from the Loire Valley. It has a touch of residual sugar, but is slightly acidic. It is by no means sweet. For about $14, you can’t beat this French sparkling wine.
Guests 6 and 7
Wine for dinner
Asparagus is a tricky vegetable to pair wines with, and you generally want to avoid serving it with oak-heavy whites. A drier Pinot Grigio or an Oregon Pinot Gris goes nicely with the creamy risotto.