REJOICE ... IT'S 'MAY WINE' TIME

Gardener's note: Fragrant sweet woodruff, a low-growing perennial herb, is an ideal woodland or shade tolerant ground cover. Its sweet smell intensifies as the plant dries ... perfect for strewing throughout the house as a room freshener. When in bloom, like the Germans, greet the season and rejoice ... it's time for May wine!

~ Sweet woodruff

(Galium odoratum)

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MAY WINE

~ Once tasted, this simple pleasure will surely become a haunting spring ritual

*

2 bottles Rhine or Moselle wine *

a handful of sweet woodruff sprigs

fresh strawberries & sweet woodruff flowers for garnish

Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff.

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MAY WINE CHAMPAGNE PUNCH

1 gallon good German wine *

handful of sweet woodruff sprigs

1-2 pints fresh strawberries

4 Tbsp. sugar

champagne

edible blossoms from the garden

Stuff sweet woodruff in wine bottle or in large bowl. Refrigerate several hours or overnight. Strain and pour into large glass punch bowl. Add sugar and mix well. Add an ice block (pretty with frozen flowers inside). Blend in champagne. Garnish with woodruff flowers and edible flowers blossoms from the garden (Johnny-jump ups, pansies, rose petals, borage, etc.) Place a strawberry in each glass and top with sweet woodruff flower.

* Try May Wine and May Wine Champagne Punch with 'Award-Winning' Michigan wines and sparkling wines (http://www.michiganwines.com/Awards/awards.html)

WELCOME 'THE LUSTY MONTH of MAY' ~ ROASTED LEMON-ROSEMARY CHICKEN

Sweet April showers

Do spring May flowers.

~ Thomas Tusser

( A Hundred Good Points of Husbandry, 1557)

Note: For an informative biography on Thomas Tusser visit ~

http://www.gardenhistoryinfo.com/gardenpages/tusser.html

~ Trillium grandiflorum

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ROASTED LEMON-ROSEMARY CHICKEN

~ fresh rosemary is a must for this lovely lemon-rosemary infused chicken

*

1 4-5 lb. plump chicken

8-10 springs of rosemary

1 thinly sliced lemon

1/2 cup melted unsalted butter

coarse salt & freshly ground black pepper

1 cup dry white wine

• Preheat oven to 425-degrees. Rinse chicken and pat dry. Sprinkle cavity with salt & cracked pepper. Place on rack in roaster.
• Using fresh rosemary sprigs for a brush, liberally paint the chicken with melted butter. Insert the rosemary springs and lemon slices inside of chicken.
• Place chicken in oven and reduce heat to 350-degrees. Roast for 1 hour, basting frequently. Pour wine in roasting pan and cook another 20 minutes, basting frequently with pan drippings, until chicken is done (about 20 minutes per pound).
• To serve, spoon pan juices over chicken. A complimentary side would be diagonally sliced carrots & asparagus sauteed in olive oil, seasoned with a pinch of coarse salt & freshly cracked pepper.

Wine Pairing: Either a cool, smooth Michigan Chardonnay or a crisp Sauvignon Blanc.

For a list of Award-Winning Michigan Wines 2006
(http://www.michiganwines.com/Awards/awards.html)