Jul 4 2011

macédoine of fruit

Macédoine of fruit is oh-so-French, but this fruit-cocktail dessert is also common throughout Spain, Italy, and Latin America.

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Sep 28 2010

woozy watermelon










1 watermelon
1 cup of gin
1 jalapeno pepper, minced
1 cup Feta cheese, cubed
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons of olive oil
½ of a red onion, chopped


Cut a watermelon into bit sized pieces. Place the watermelon and gin into a baggie. Refrigerate for a couple of hours to macerate. When ready to serve, drain the liquid from the baggie and add the remaining ingredients and mix well.





Lynn Lees is originally from the Manchester area in the NW of England. She has been this side of the pond for 16 years. She grew up eating home grown veggies from her Dad’s garden. She enjoys decorative painting and reading.


Jul 8 2010

frosted grapes

Frosted Grape Salad

4 lbs. seedless grapes, halved
8 oz. soft cream cheese, use tub
1 cup of sour cream
1/2 cup of brown sugar
1 teaspoon of vanilla
Walnuts and additional brown sugar

Combine cream cheese, sour cream, brown sugar and vanilla. Add to cut grapes and refrigerate. Before serving – top with chopped walnuts and additional brown sugar if desired.

Kacy Desmonds provided this tasty fruit salad recipe. Kacy is a registered nurse and lives in Indiana with her husband and son.


Feb 28 2010

roquefort grapes

Looking for a fun appetizer to take to a wine tasting?  One Foodie-isms fan is co-hosting a wine tasting and was looking for something fun to share as an appetizer.  Roquefort Grapes pairs well with wine and is so unexpected.  Once you taste one – you will be hooked.

Roquefort Grapes
8 oz. of crumbled Roquefort or similar blue cheese
3 Tablespoons of sour cream
1 cup chopped walnuts
1 bag of your favorite seedless grapes

Directions

Combine blue cheese and sour cream in a bowl. The consistency should not be too dry, but not too runny.

Coarsely chop walnuts. Add nuts to a separate shallow bowl.

Roll grapes in blue cheese mixture. Then roll grapes in the chopped nuts.

I like to make these a day ahead of an event. Store in refrigeration to allow them to set. Serve either chilled or at room temperature.