[ AND WINE PAIRING ]
Strawberry Supper
This menu was made for instinct — for tearing bread, grabbing seconds, pairing by feel, and licking your plate clean.
Each dish centers around strawberries — in ways both obvious and not. Roasted, raw, subtle, surprising. And most of the time, you don’t even need a fork.
For this Strawberry Supper, Wining with Carmen brought her uncanny ability to read a meal like a story. She doesn’t just pair wine; she listens to the food, then finds a bottle that speaks back. Her choices are intuitive, layered, and quietly brilliant.
The Gamay she brought (often labeled as a porch pounder) was reframed as a metaphor for strawberries — something we expect to be simple and maybe a little one-note. But both, in the right hands, can surprise you. That’s the kind of pairing I live for—the kind that reintroduces you to something you thought you already knew.
THE MENU
Roasted Strawberries with Stracciatella, Basil Oil & Toasted Hazelnuts
Seared Lamb Chops with Mint Gremolata, Charred Spring Onions & Labneh
Charred Little Gems with Lemon-Tahini Dressing, Pickled Shallots & Dukkah
Strawberry & Pink Peppercorn Pavlova with Rose Crème Fraîche
Vanilla-Thyme Roasted Strawberries with Stracciatella, Basil Oil
Roasted Strawberries
2 cups ripe strawberries, hulled and halved
1 tsp vanilla extract (or 1/2 vanilla bean, scraped)
3 thyme sprigs
1 tbsp sugar
1 tbsp good olive oil
Basil Oil
1/2 cup good olive oil
1/2 cup fresh basil leaves (lightly packed)
To Assemble
1 cup stracciatella (or torn burrata)
1/3 cup toasted hazelnuts, roughly chopped (optional)
Flaky sea salt
Torn basil leaves
Grilled sourdough or focaccia, for serving
Roast the strawberries:
Preheat oven to 375°F. Toss strawberries with olive oil, vanilla, thyme, and sugar. Spread on a parchment-lined sheet and roast for 20 minutes, until softened and lightly caramelized. Let cool slightly, discarding thyme.
Make the basil oil:
Warm olive oil gently in a small saucepan (don’t let it sizzle or boil). Add basil leaves and steep off heat for 10–15 minutes. Blend if a vibrant green oil is desired, then strain.
To serve:
Spoon stracciatella onto small plates or shallow bowls. Top with roasted strawberries and their juices. Drizzle generously with basil oil. Finish with chopped hazelnuts, torn basil, flaky salt, and a grind of black pepper. Serve with grilled bread.
Carmen’s Pick
[ Paired with the Strawberries with Stracciatella, Basil Oil ]
I Clivi Friulano (Friuli, Italy)
This zesty Friulano has a slightly creamy texture and notes of wild herbs, citrus, and hazelnut that echo the basil and nuts in the dish. Its clean, mineral backbone slices through the richness of the stracciatella, with subtle salinity to complement roasted strawberries.
Charred Little Gems with Lemon-Tahini Dressing, Pickled Shallots & Dukkah
Little Gems
3 heads Little Gem lettuce, halved lengthwise (or romaine hearts)
Olive oil, for brushing
Flaky salt
Pickled Shallots (make ahead)
2 small shallots, very thinly sliced
1/2 cup strawberry vinegar
1 tsp sugar
Pinch of salt
Lemon-Tahini Dressing
1/2 cup tahini
Juice of 1 large lemon
1 small garlic clove, finely grated
1 tsp preserved lemon peel, finely minced (optional)
1/2 tsp crushed pink peppercorns (optional, for gentle perfume and visual pop)
2–4 tbsp cold water (as needed)
Salt, to taste
To Finish
3 tbsp dukkah (store-bought or homemade)
Fresh dill, mint, or both
Cracked black pepper
Instructions
Pickle the shallots
Combine vinegar, sugar, and salt in a small bowl or jar. Add sliced shallots and let sit at room temperature for 30+ minutes (or refrigerate up to 5 days). Drain just before serving.
Make the dressing
In a bowl, whisk tahini, lemon juice, garlic, preserved lemon (if using), and pink peppercorn. Add water 1 tbsp at a time until smooth, pourable, and creamy. Season with salt to taste. The dressing should be bright, tangy, and lightly nutty.
Char the Little Gems
Preheat a grill, grill pan, or cast iron skillet over medium-high. Brush cut sides of the lettuce halves with olive oil and sprinkle with flaky salt. Grill cut-side down for 1–2 minutes until just charred and softened at the edges, but still holding shape.
To serve (plated or family-style)
Place one halved Little Gem per guest, cut-side up. Drizzle with tahini dressing. Top with drained pickled shallots, a generous sprinkle of dukkah, and fresh herbs. Finish with cracked black pepper and a drizzle of olive oil if desired.
Carmen’s Pick
[ Paired with the Lamb Chops with Mint Gremolata, Charred Spring Onions, Labneh ]
La Soeur Cadette Juliénas (Beaujolais, France)
You may know Gamay as a light and unserious chilled red, but this bottle comes from Juliénas—a cru known for more structure, spice, and aging potential. It’s layered and expressive, with bright red fruit, earthy undertones, and a savory edge that pairs with lamb and charred greens. Like the strawberries woven through tonight’s menu, Gamay can be underestimated—but tonight, both show up with depth and elegance.
Seared Lamb Chops with Mint Gremolata, Charred Spring Onions, Labneh & Pickled Shallots
Lamb Chops
8–10 lamb chops, frenched
1 tbsp crushed fennel seed
Kosher salt and cracked black pepper
Olive oil
Charred Spring Onions
1 large bunch spring onions or ramps, halved
Olive oil & salt
Garlic Labneh
1 cup labneh
1 garlic clove, finely grated
Zest of 1 lemon
Salt, to taste
Mint Gremolata
1/2 cup fresh mint, finely chopped
1 tbsp preserved lemon peel, finely minced
2 tbsp toasted almonds, chopped
Zest of 1 lemon
1 garlic clove, grated
1 tsp strawberry vinegar or 1 tsp crushed freeze-dried strawberries
Pinch of Aleppo pepper
Salt, to taste
Make labneh: Stir garlic and lemon zest into labneh. Season with salt. Chill until ready to serve.
Make gremolata: Mix all ingredients in a bowl. Add strawberry vinegar or freeze-dried berries if using. Taste and adjust.
Prepare lamb: Rub lamb with olive oil, fennel, salt, and pepper. Let sit at room temp 20 minutes. Sear in hot cast iron or grill ~3 minutes per side. Rest.
Char onions: Grill or sear onions until soft and blackened in places.
To serve: Spread labneh on each plate, layer onions and lamb, top with gremolata and pickled shallots.
Carmen’s Pick
[ Paired with Strawberry & Pink Peppercorn Pavlova with Rose Crème Fraîche ]
Marqués de Cáceres Cava (Penedès, Spain)
Cava’s dry, clean profile brings focus to the dessert’s delicate mix of sweetness, florals, and pepper. It's bright without overwhelming the pavlova’s light, crisp texture.
Strawberry & Pink Peppercorn Pavlova with Rosewater Crème Fraîche Whip
For the Pavlova Base
4 large egg whites, room temperature
1 cup superfine sugar
1 tsp cornstarch
1/2 tsp white vinegar
1/2 tsp vanilla extract
Pinch of salt
Crème Fraîche Whip
1/2 cup crème fraîche
1/2 cup heavy cream
2 tsp honey
Zest of 1 lemon
1 tsp rosewater
Pinch of salt
Strawberry Topping
2 cups strawberries, halved or quartered depending on size
1 tbsp sugar or a drizzle of elderflower syrup
Crushed pink peppercorns (to taste, start with 1/4 tsp)
Edible rose petals or micro herbs (mint, lemon balm, or chamomile)
Make the Pavlova
Preheat oven to 275°F. Line a baking sheet with parchment paper. Draw a 6–7 inch circle as a guide if desired.
In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Gently fold in cornstarch, vinegar, and vanilla.
Spoon meringue onto the parchment and shape into a round with a slight well in the center.
Bake for 60–75 minutes until dry to the touch but still pale. Turn off oven and let pavlova cool completely inside with door cracked.
Macerate the Strawberries
Toss strawberries with sugar and rosewater (if using). Let sit at room temperature for 30 minutes to release juices. Just before serving, sprinkle with crushed pink peppercorns.
Make the Crème Whip
Whisk together crème fraîche, cream, honey, rosewater, lemon zest, and a pinch of salt until soft peaks form. Keep chilled.
Assemble
Place cooled pavlova on a serving plate. Top with a generous layer of crème fraîche whip, then spoon over strawberries and their juices. Garnish with rose petals and a final dusting of pink peppercorn.
Make-Ahead Tips:
Pavlova can be made 1 day ahead; store in an airtight container in a dry place.
Crème fraîche whip can be made a few hours ahead and kept chilled.
