Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross

Escape to the seaside for a festive menu with tropical flair. (Serves 4)
Pomegranate-Key Lime Vodka Cocktails
Breaded Shrimp with Honey-Mustard Sauce
Caesar Salad with Chile-Cilantro Dressing
Grouper Fillets with Citrus-Fennel Relish
Sesame Scallops with Citrus Sauce
Sautéed Chard with Red Pepper Flakes and Garlic
Cauliflower with Capers
Gewürztraminer

Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut

MyRecipes
March 03, 2010

Wine Note This menu has a considerable range of flavors, from honey to citrus and chile to capers. The wine that works best is capable of doing it all: gewürztraminer–especially one from Alsace, France. Alsatian gewürztraminers are round and rich enough to stand up to a wide range of flavors, plus they are dry, bold, and very fruity, so the wine itself won't taste hollow or bland with intensely flavored foods. Alsatian gewürztraminers taste best served cold. –Karen MacNeil

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