Assyrian Rack of Lamb Serves 4 1 large onion, coarsely chopped 2 to 3 cloves garlic, peeled 1 teaspoon chopped fresh basil leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup pomegranate juice (do not use pomegranate syrup) 1/4 cup red wine 1 1/2 frenched lamb racks To make the marinade, combine the onion and garlic in a blender or food processor. Process until pureed. Add the basil, salt, pepper, pomegranate juice, and red wine. Process again until smooth. Place the racks of lamb in a shallow glass or enameled baking dish. Pour the marinade all over the lamb and rub it in well. Cover with plastic wrap and allow to sit at cool room temperature for 6 to 8 hours, or refrigerate overnight. Remove from the refrigerator 1 hour before roasting. Preheat the oven to 450 degrees. Wipe off any excess marinade and place the racks in a roasting pan. Roast until an instant-read thermometer inserted into the center of the meat (do not allow it to touch the bone) registers 145 degrees for medium-rare lamb, 15 to 20 minutes, or as desired. Slice the racks into chops, arrange on a warm platter, and serve immediately. -- Recipe by Narsai David from the 'Bryant Family Vineyard Cookbook,' by Barbara Bryant with Betsy Fentress. Chilled Peaches with Arborio Rice Pudding 6 peaches (about 3 1/2 pounds) 3 1/4 cups sugar Finely grated zest of 1 lime Finely grated zest of 1 lemon 2 tablespoons fresh lemon juice 4 1/2 cups milk 1/4 vanilla bean, seeds scraped (I just used 1 teaspoon of vanilla) 1/2 cup arborio rice Salt Bring a large saucepan of water to a boil and fill a bowl with ice water. Score a shallow X in the bottom of each peach. Submerge the peaches in the boiling water for 1 minute. Using a slotted spoon, transfer the peaches to the ice water to cool. Peel, cut into eighths and transfer them to a heatproof bowl. Rinse out the saucepan. Add 2 cups of the sugar, the lime and the lemon zests, the lemon juice and 2 cups of water and bring to a boil, stirring until the sugar is dissolved. Pour the hot syrup over the peaches, then top them with a small plate to keep them submerged in the syrup. Refrigerate until chilled, at least 4 hours. Meanwhile, rinse out the saucepan and add 4 cups of the milk, the vanilla bean and seeds and 1/4 cup of the sugar. Bring to a boil, stirring until the sugar is dissolved. Stir in the rice and a pinch of salt and cook over moderately low heat, stirring constantly, until the rice is tender and the liquid is very thick and nearly absorbed, about 35 minutes. Remove from the heat; discard the vanilla bean. Using a slotted spoon, transfer the peaches to large glasses; top with 2 tablespoons of the syrup. Stir the remaining 1/2 cup of milk into the rice pudding and rewarm until hot, about 1 minute (if done ahead of time and allowed to cool). Spoon the pudding over the peaches and serve. -- Recipe from 'Food and Wine Annual,' 2008. The Swirl Girls -- Libby Volgyes (Sweet), J. Gwendolynne Berry (Dry), Lynn Kalber (Bold) and Jennifer Podis (Earthy) -- write about wine for The Palm Beach Post. E-mail: swirlgirls@pbpost.com. Sip and swirl more on the Web at pbpulse.com/swirlgirls. 