This past weekend I hosted a Lebanese-themed dinner party. Believe it or not, the entire meal was low glycemic (except the wine, of course)!
For Mezze, I made hummus and tzatziki, served with a vegetable assortment and whole wheat pita that one of my guests brought. Another friend made tabbouleh salad that we served with lettuce leaves to eat almost like a taco during Mezze. I also had out a Greek olive assortment.
We then moved on to a beautiful, guest-created salad with a bed of mixed greens and spinach topped with oven-roasted veggies, including bell peppers and zucchini, and feta cheese. I topped my salad with some of the tzatziki rather than the lite balsamic vinaigrette. Delicious!
Now for the main course: Lamb and Bean Stew. It was absolutely amazing–I really think it’s the best lamb I’ve ever tasted! The lamb melted in my mouth and had so much flavor. The beans and tomatoes had an intense yet satisfying flavor, resulting from the slow stove top cooking of the stew. A Lebanese “mixed-spice” blend added richness, complexity, and the “wow!” factor, all from spices I normally keep in my spice cupboard. Overall, the flavors, perfectly melded, surprised and excited the palate because they were not a standard American combination. Everyone loved it!
During Mezze, we opened wine that people had brought, including a Zinfandel, a light white blend, a Chardonnay, and a Moscato D’Asti (I had to put some strawberries out to pair with that!). After I finished kitchen prep, I had time to find some excellent pairings.
Still during Mezze, I opened a 2008 Pinnacle Ridge Cabernet Franc from the Lehigh Valley in Pennsylvania. I’ve found that Cabernet Franc tends to pair perfectly with vegetables. This particular Cab Franc is my favorite Pennsylvania wine right now and the primary reason I visited Pinnacle Ridge on a recent trip to PA. We also opened a gorgeous 2000 Spanish wine, a blend of Merlot, Syrah, and Cabernet, which a wine-loving friend brought. Complex yet smooth, this wine paired beautifully with Mezze and the main course.
To pair with the lamb stew, I opened a 2005 Holdridge Syrah from Russian River Valley in Sonoma County. I purchased this wine in 2006 and have cellared it since. The rich flavors of the Syrah held up to the intense, meaty flavors of the stew.
For dessert, a guest brought low-fat, plain Cabot Creamery yogurt, which we topped with honey and toasted walnuts. I used agave nectar instead of honey due to its low glycemic index. Delicious!
Photos are courtesy of Emil Chuck.