So first, the cooking wine:
Yes, that is the 2013 Blanc de Syrah Brut from Wolf Mountain Vineyards here in Georgia. They make fabulous sparkling wines, and while they do have one sweeter one, the rest are nice and dry. This one is like spring strawberries in a glass.
And now the recipe sources:
Those would be the November 2014 Cooking Light (chard salad), John Sarich's Chef in the Vineyard (roasted lamb with cherry sauce), and perennial favorite Brother Rick Curry's The Secrets of Jesuit Breadmaking.
Of course the first part of the meal to be started was the yeast rolls since they rise twice. One thing to remember about the recipes in this book is that the dough tends to be very soft when you turn it out to knead. My best trick for dealing with this issue in this particular recipe is after the initial mixing/kneading period, switch to the dough hook and knead for two more minutes adding 1/2-3/4 cup more flour. It really helps. So, here they are. Rise, my pretties!
And baked. Seriously, I love this recipe.
And now for the Chopped Chard Salad with Apricot Vinaigrette: