The arrival of spring means a seasonal shift in my cooking. Seasonal ingredients popping up at the market lead to trying out new spring ideas. The prospect of just enough warm air and sunshine to entertain outdoors provides added encouragement. I never need an excuse to give a party, but the Kentucky Derby provides an excellent one, even if you’re not a horse racing afficionado. The speed and grace of the thoroughbreds and the festive attire in the stands are enough for me. Mother’s Day is yet another. My own mother, Francine, is a home entertaining wizard, who makes everything as beautiful as it is delicious, which keeps me on my toes when I’m cooking for her.

I first created savory madeleines during a summer rosé festival that called for bar snack to accompany a well chilled glass of wine. My original recipe was seasoned with Parmesan and herbes de Provence. I’ve given this new cheddar – pimento version a Southern accent just right for a Kentucky Derby party. They call for madeleine pans, which I find a worthy investment. I highly recommend the non-stick version. I shared the recipe with a friend who claims they freeze well. Whether you bake ahead, freeze and re-heat or bake fresh just before serving, be sure to serve these madeleines warm, right from the oven.

The first spring peas in the market and the first sprigs of mint coming up in my garden resulted in the Minted Peas, Bacon and Endive Hors d’oeuvre. You could leave out the crispy bacon, but what a shame that would be. If you’re throwing a Kentucky Derby party, these would be delicious alongside some mint julep cocktails. There are so many ways you could serve the green pea mixture, which could be adapted to a spread or a dip or even a tartlet filling. I intend to try it in savory mini cones, which I pass to guests on a sort of artist’s palate that serves as a cone holder. The purple endive version here felt just right for home entertaining. It adds a bold color contrast and just a hint of bitterness to offset the natural sweetness of the peas.