Roasted Grapes with Oozy Cheese

This makes a stunning presentation and disappears quickly…Roasted Grapes with Oozy Cheese

Roasted Grapes with Oozy Cheese – Appetizers

1 bunch seedless red grapes
1 bunch seedless green grapes
1/2 teaspoon finely chopped rosemary
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon pepper
French Feta, or other soft creamy cheese
Sliced baguette, toasted


1. Preheat oven to 425°. Keep most of the grapes on the stem for dramatic presentation. Toss with rosemary, oil, vinegar, salt, and pepper.

2. Spread grapes on a baking sheet and roast 10 minutes. Turn roast until very tender and slightly more shriveled, about 7 minutes more. Serve on a platter with cheese and toasts.  (I melt and serve the cheese in a heat-retaining mini pot)

Lentil and Dried Apricot Soup

Perfect for spring/early summer – on the lighter side for lentil soup.  And so, so easy.

Lentil and Dried Apricot Soup

Prep Time: 10 | Cook Time: 45 | Servings: 6


2 cups green, red, or French Lentils, rinsed and picked over
8 cups of water (maybe more)
2 cups minced onion
2 tsp ground cumin
2 tsp dry mustard
2 tbsp minced garlic
1 cup minced dried apricots
1.5-2 tsp salt (to taste)
3-4 tbsp balsamic vinegar (to taste)
black pepper & cayenne to taste
Optional Garnishes:
extra slivers of dried apricot
a swirl of yogurt
a spring or two of cilantro or parsley


Put the lentils and water and soup pot and bring to a boil.
Cover, lower heat to a simmer and cook for 15 minutes.
Add onion, cumin, and mustard. Simmer covered for 15 minutes or until lentils are very soft. Add some water if it seems too thick.
Add garlic, apricots and salt. Cover and simmer for another 15 minutes.
Stir in vinegar, black pepper, and cayenne to taste. Correct salt if needed.

At this point the soup should keep for a few days.
Serve hot, topped with extra slivers of dried apricot, a swirl of yogurt, and a spring of cilantro or parsley, if desired.

Notes: Freezes perfectly

Nutritional Info: Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 161.5
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 790.3 mg
Total Carbs: 33.7 g
Dietary Fiber: 7.8 g
Protein: 7.5 g

Source: Mollie Katzen’s Vegetable Heaven

Sent from Paprika Recipe Manager.

Craig Claiborne’s Rum Chocolate Dessert

I added this to my collection because it is the perfect dessert for a small group. It is somewhere between a pudding and a cake and is one of my favorite chocolate desserts. I serve it with a bit of softly whipped, lightly sweetened, whipping cream.

Craig Claiborne’s Rum Chocolate Dessert
That I only make with Bourbon!
Prep Time: 1 hr | Cook Time: 1 hr 10 min | Servings: 4-6

4 1/2 tablespoons unsifted all-purpose flour
3/4 cup sugar
5 ounces semisweet chocolate
1 teaspoon dry instant coffee
2 tablespoons boiling water
6 ounces sweet butter, at room temperature
1/4 cup dark rum – I prefer bourbon
6 large eggs, separated
1/4 teaspoon salt
Whipped Cream
1 cup heavy cream
2 tablespoons strained powdered sugar
1/2 teaspoon vanilla extract


Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.

You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
Cut a round of wax paper to fit the bottom.
Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
Shake a bit of flour mixed with cocoa powder, into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
Sift the flour and sugar together; set aside.
Place chocolate in the top of a large double boiler over hot water on medium heat.
Dissolve the coffee in the boiling water and pour over the chocolate.
Cover the pot and leave until the chocolate is melted.
Remove the top of the double boiler and stir well with a wire whisk until smooth.
With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
Gradually whisk in the dry ingredients and then the rum.
Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
In two or three additions fold the whites into the chocolate.
Pour the mixture into the prepared pan; smooth the top.
Place prepared pan in a larger but not deeper pan, and pour in hot water to reach 1/2 way up.

Serve warm. May refrigerate if needed before serving.

Thai Salmon Curry Soup

This recipe is just too easy –


Thai Salmon Curry
Prep Time: 30 min | Cook Time: 45 min | Servings: 4 servings | Difficulty: Easy

2 teaspoons vegetable oil
1 4-ounce can or jar yellow curry paste (or less of red paste)
3/4 pound carrots, peeled, cut into 1/2″-thick rounds
1 medium onion, chopped
1 red bell pepper, cut into 1″ pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2″ pieces
@ 1 lb fish (salmon works) cut in cubes
1 13.5-ounce or 15-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro
salt and pepper and Tony Chacheres to taste

Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.

Add potatoes, coconut milk, and coconut can amount of water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until potatoes are tender, about 20 minutes. Season with salt/pepper/Tonys. Add fish and cook for about 5 more minutes until fish is done. Check seasoning again. Divide curry among bowls and top with herbs.