Holiday recipes to highlight wine

Well-balanced Chardonnay of many styles can handle a creamy-textured sauce and sweet crab dish like Crab "Shells" With Lemon Curry Bechamel, but for slightly different reasons.

A rich Chardonnay matches the rich dish, while a higher acid style acts like an enlivening squeeze of lemon juice.

While rack of lamb garnished with the tapenade would serve as a main dish, these little morsels can be passed hors d'oeuvres or offered on a buffet.

-- Kosher salt, to taste 1/2 cup red lentils, picked through and rinsed1 to 2 tablespoons olive oil 1/2 small yellow onion, diced small, about 1/2 cup1 medium carrot, diced small, about 1/2 cup1 teaspoon minced garlic 1/8 teaspoon ground cumin, optional2 pinches ground cardamom, optional8 ounces cremini mushrooms, chopped small to medium --

Freshly ground black pepper, to taste 1/2 cup farro, cooked according to package directions 1/2 cup currants or chopped dried cherries, plumped in warm water and drained1 1/2 teaspoons dukkah, to taste (see Note)1 teaspoon sherry vinegar, to taste1 to 2 teaspoons extra virgin olive oil, optional 1/4 to 1/2 cup chopped toasted pecans, to taste4 teaspoons chopped parsley + more to garnish1 to 1 1/4 pounds smoked duck breast (see Note)For the pilaf:

Add the garlic, cumin and cardamom, if using, cook briefly then add the mushrooms and season with salt and pepper; cook, stirring occasionally, until the mushrooms give off their liquid and shrink by at least half, about 8 minutes more.

Combine the farro, lentils, mushrooms and currants or dried cherries in a large bowl.

Per serving: 239 calories, 12 g protein, 24 g carbohydrate, 11 g fat (3 g saturated), 26 mg cholesterol, 151 mg sodium, 6 g fiber.

Pair this dish with a Zinfandel or Syrah, which generally have less tannin than reds like Cabernet Sauvignon.

3 ounces pitted kalamata olives, about 3/4 cup3 ounces pitted Picholine olives, about 3/4 cup3 ounces pitted Castelvetrano olives, about 3/4 cup 3/8 teaspoon garlic paste (see Note)3 tablespoons rinsed capers-- Zest from 1 large orange, about 1 1/2 teaspoons3 tablespoons orange juice2 to 3 tablespoons blood orange olive oil or extra virgin olive oil 2 lamb racks, about 1 1/4 -1 1/2 pounds each-- Freshly ground black pepper, to taste1 to 2 tablespoons olive oil-- Parsley leaves to garnishFor the tapenade:

Add the olives, garlic paste, capers, orange zest and juice and blood orange olive oil to a food processor.

Place chops into the oven and roast to desired doneness, 130° for medium rare, about 6 minutes depending on the thickness and starting temperature of the meat.

To make garlic paste, finely mince garlic cloves, then use a mortar and pestle or the cutting board and side of a chef's knife to work it into a paste.

Per chop: 76 calories, 7 g protein, 0 g carbohydrate, 5 g fat (2 g saturated), 25 mg cholesterol, 45 mg sodium, 0 g fiber.

1 to 2 tablespoons olive oil1 cup finely chopped onion1 tablespoon Chinese black bean sauce (see Note)1 teaspoon minced garlic8 tablespoons (1 stick) cold, unsalted butter, cut into large pieces1 pound assorted mushrooms, cleaned and cut into similar bite-size pieces-- Kosher salt and freshly ground black pepper, to taste 1/4 cup minced shallots, optional1 to 1 1/2 cups dry red wine 1 1/2 cups low-sodium chicken broth2 tablespoons heavy cream, optional 2 1/2 teaspoons cornstarch mixed with 2 tablespoons cold waterInstructions:

Return skillet to the heat and add the red wine and shallots, if using.

Per serving: 246 calories, 3 g protein, 9 g carbohydrate, 20 g fat (11 g saturated), 49 mg cholesterol, 64 mg sodium, 1 g fiber.

1 teaspoon minced shallot1 tablespoon unseasoned rice vinegar2 to 3 teaspoons Meyer lemon juice3 to 4 drops toasted sesame oil, to taste1 to 1 1/2 dozen small oysters 1/4 to 1/2 cup fresh seaweed salad, about 2 ounces (see Note)Instructions:

Combine the shallots, vinegar, lemon juice and sesame seed oil in a small bowl.

Per serving: 129 calories, 15 g protein, 8 g carbohydrate, 4 g fat (1 g saturated), 76 mg cholesterol, 171 mg sodium, 0 g fiber.

Bechamel4 tablespoons unsalted butter 3/4 teaspoon curry powder4 tablespoons all-purpose flour3 cups milk, microwaved about 1 minute to take the chill off 2 1/2 to 3 teaspoons lemon juice + more to taste-- Kosher salt, to tasteShells and filling1 12-ounce box jumbo shell pasta1 cup ricotta 1 large egg yolk, lightly beaten1 teaspoon Old Bay Seasoning1 teaspoon lemon zest1 tablespoon lemon juice + more to taste 1/8 teaspoon white pepper, to taste1 pound picked crab2 to 3 tablespoons snipped chives3 to 4 tablespoons grated ParmesanFor the bechamel:

Make the roux by melting the butter in a medium saucepan over medium heat.

Combine the ricotta , egg yolk, Old Bay, lemon zest, lemon juice and white pepper in a medium bowl.

Per serving: 425 calories, 31 g protein, 33 g carbohydrate, 18 g fat (10 g saturated), 145 mg cholesterol, 652 mg sodium, 1 g fiber.