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Salmon with Fresh Cilantro and Sparkling Wine

Lana Raymond, White Plains, New York

Serves 4

Herbs, sparkling wine, and salmon combine to make an elegant entrée that is simple to make. Baked closely covered, the salmon simmers in the herbed wine and remains moist and flaky.

2 pounds salmon fillets, skinned
Salt and freshly ground white pepper to taste
26 sprigs fresh cilantro
8 sprigs Italian parsley
1 cup sparkling wine

Preheat the oven to 450°F.

Remove any bones from the salmon fillets and then sprinkle them very lightly with salt and pepper.

Place 10 sprigs of cilantro and all of the parsley sprigs in a nonreactive baking dish that is just large enough to hold the fillets in a single layer. Place the salmon on the herbs. Pour the wine over the fish and place 10 sprigs of cilantro on top. Cover the baking dish tightly with a lid or a sheet of aluminum foil. Shape the foil so that it does not touch the fish. Bake the fillets for 10 to 15 minutes, or until the flesh just flakes when tested with the tip of a sharp knife.

Remove the salmon to a warm serving platter, discard the herbs, and garnish with the remaining cilantro sprigs.

Lavender Pizzelle

Laurel Keser, Lindenwold, New Jersey
Makes 2 to 3 dozen

Pizzelle are thin, crisp wafers made with a pizzelle iron, a device like a waffle iron that’s available in kitchen stores. Combine the sugar and lavender flowers a few days ahead for a strong lavender flavor and scent; store the mixture in an airtight container.

3/4 cup sugar
3 tablespoons dried lavender flowers
3 eggs, beaten
3/4 cup melted butter
11/2 to 2 cups flour
1 teaspoon baking powder
2 teaspoons vanilla
Confectioners’ sugar to coat

Preheat the pizzelle iron.

Place the eggs, lavender sugar, butter, flour (11/2 cups for thin pizzelle, 2 cups for thicker ones), baking powder, and vanilla in a bowl. Stir until smooth. Drop by rounded spoonfuls onto the pizzelle iron, following the manufacturer’s instructions for baking. Remove the baked pizzelle to a wire rack. Dust with confectioners’ sugar. Store in an airtight container.

Serve alone or with a scoop of lavender-flavored ice cream.