We decided to do a sparkling wine tasting to select the wine that we will serve as an aperitif at my stepson Jeff and his fiancée Kristin’s rehearsal dinner. What a great excuse to have a little wine and cheese — two things our family will never turn down! Domaine Carneros Brut 2009 carried the evening, although the Roederer Estate Brut was a very close second. We decided it would go better with food.
Find the gnocchi recipe in Bon Appetit magazine April 2014 edition.
Find the shortcake recipe in Bon Appetit May 2014 edition.
I’ve always wanted to try to make gnocchi. Why I decided my first attempt would be right after drinking wine, I’ll never know. (I usually don’t drink while I’m cooking so I don’t mess anything up.) The recipe called for morels but I couldn’t find them and substituted shiitakes. Jeff said: “Mim when you can press the gnocchi into the roof of your mouth and it just melts, you did it the right way.” I felt pretty good about that. As for the dessert, the recipe did not call for rhubarb. Jeff’s grandmother always made strawberry rhubarb and my husband and Jeff love it. So, I took creative license and added it to the dessert recipe. Overall, I’d say the meal was a success.