One of the best ways to warm up a cold winter night is with a table full of good friends and an array of hearty, delicious foods paired with just the right wines. Here’s an easy menu that will get you out of the kitchen and in with your guests in no time flat. The recipes are simple and easily multiplied to feed a crowd. So light a fire in the fireplace, pop the corks on a few bottles of red wine, and enjoy this coziest of seasons.

Menu
Chèvre and Herbed Balsamic Honey Crostini

Lamb Stew
Mashed Potatoes
Spinach
French Bread

Port Poached Pears

Wine Pairing: This is a red wine meal if ever there was one. Pull the cork on your favorite, or try any of these recently-reviewed Cabernet Sauvignons.

INVITATIONS – This is a casual and friendly gathering – just pick up the phone!

FLOWERS – Try a bunch of mixed small blooms arranged in a pottery water pitcher. Save the red roses for another occasion.

MUSIC – Well, holiday music, of course. Load up your CD or DVD player with your favorites and sing along. Personally, I’m kookoo for Elvis’ Santa Claus is Back in Town, Eartha Kitt’s Santa Baby, John Cougar’s I Saw Mommy Kissing Santa Claus, and Harry Connick Jr.’s It Must Have Been Ol’ Santa Claus.

Countdown
ONE WEEK: Invite your guests — This is a casual and friendly gathering – just pick up the phone!

TWO DAYS: Grocery and beverage shop.

ONE DAY: Make Herbed Balsamic Honey – store in airtight jar overnight. Set table.

SIX HOURS: Poach pears. Refrigerate until ready to serve.

THREE HOURS: Make Lamb Stew up to point of adding orange zest. Cover and keep warm over very low, or no, heat.

TWO HOURS: Boil potatoes; make Mashed Potatoes.

ONE HOUR: Bring goat cheese to room temperature so it will be easier to spread. Remove pears from refrigerator to allow to come to room temperature by dessert time.

15 MINUTES: Toast bread for Crostini. Assemble Crostini. Stir in orange zest to Lamb Stew. Return to stove or oven.

JUST BEFORE READY TO SIT AT TABLE: Prepare sautéed spinach.

DESSERT COURSE: Arrange pears on plates. Drizzle generously with syrup. Add scoop of ice cream, if desired.

Timesaving Tips
Additional hors d’oeuvres and delicious dessert alternatives can be purchased online for the ultimate in easy entertaining.

Recipes
CHÈVRE AND HERBED BALSAMIC HONEY CROSTINI
This simple, delectable appetizer will soon become a permanent part of your kitchen repertoire. (Serves 4 to 6)

6-8 ounces young, fresh chèvre
½ cup honey
⅓ cup water
a few sprigs of one of your favorite herbs, such as sage, basil, rosemary, thyme
3½ tablespoons balsamic vinegar
12 smallish slices crusty bread, toasted

Combine honey and water in a small saucepan. Bring to a boil. Add herbs and reduce heat to a simmer. Let cook for about 10 minutes, until total liquid is reduced to about ½ cup. Remove and discard herbs. Stir in balsamic vinegar and cool.

Spread goat cheese thickly on toast. Drizzle with honey syrup and serve.

LAMB STEW
This rich stew is served over mashed potatoes and “garnished” with a small serving of sautéed spinach. (Serves 4)

2 tablespoons olive oil
1 small onion, diced
½ teaspoon yellow curry powder
1 teaspoon ground cumin
1½ pounds boneless lamb shoulder, cut into 1½-inch cubes
one 15-ounce can beef stock
1 cup red wine
2 parsnips, chopped into bite-size pieces
3 carrots, chopped into bite-size pieces
1 tablespoon orange zest
salt and freshly ground pepper

Heat a large dutch oven over medium-high heat and add olive oil. Add chopped onions and sauté until translucent, 1 to 2 minutes. Add curry and cumin, stir, and sauté 1 to 2 minutes more.

Brown the lamb in the same pot — may need to do this in two batches. Add beef stock, red wine, parsnips, and carrots. Bring to a boil and simmer, covered, on low heat (or transfer to a preheated 350 degree oven) for 1 hour.

Add orange zest. Tate and season with salt and freshly ground pepper. Cook (or bake) uncovered until lamb is fully tender, about 15 to 20 minutes more. Server over mashed potatoes and garnish with a serving of spinach that has been sautéed in olive oil with a small amount of garlic and a squeeze or two or fresh lemon juice.

PORT POACHED PEARS
(Serves 4 to 6)

4 firm Bosc pears, washed, peeled (reserve peels), stems intact
½ cup sugar
3 cups good quality port
2 cinnamon sticks
Large strips of orange zest

In a covered saucepan large enough to hold the pears in a single layer, place the pear peels, sugar, port, cinnamon, and orange zest. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. Remove pear peels and discard.

With a slotted spoon, gently add the pears to the poaching liquid. If necessary, add up to 1 cup of water to completely cover the pears. A small plate, set over the pears, will help keep them submerged. Leave the cover ajar and simmer gently 15 to 20 minutes or until a skewer poked into a pear center meets little resistance.

Using the slotted spoon, remove the pears from their liquid and stand upright in a serving dish deep enough for the reduced liquid to be poured over. Remove zest and cinnamon stick (or strain liquid) and continue simmering to reduce the liquid to a syrupy consistency.

Pour syrup over the pears. Serve room temperature or chilled from the refrigerator. These pears are delicious served simply with their syrup, or serve them with a scoop of vanilla ice cream.

Menu and recipes adapted from The Wine Sense Diet, LifeLine Press © 2000.