Wine Jelly

I am generally not a jelly girl. What do I spread on toast? Hummus? Yes. Way too much butter? Oh, yes. My palate cannot take “sweet and sugary” in the morning. However, I recently attended a Strawberry Festival in my home town. One of the booths offered locally made Laurel Hill Jams & Jellies. I was not particularly intrigued until I saw the large variety of wine jellies.

I tried one red and one white as if I was at a wine tasting. They were divine and not too sweet. I settled on a Malbec Wine Jelly which does not seem to be available yet on the web site.

I still won’t have jam or jelly on toast in the A.M., but I will indulge in these tasty treats other times of the day. Put a little cream cheese with a little Pinot Noir Wine Jelly on a whole wheat cracker (divas cannot forget their nutrition), and what a great dessert after lunch. Divas always have dessert after lunch!

Check them out at http://www.laurelhilljams.com/. They are fabulous baby shower and wedding favors.

Summertime Stuffed Zucchini for Two

This dish makes a gorgeous light meal, but is also an easy, elegant side dish.
Use anything in your garden to stuff this zucchini. I used my ripening cherry tomatoes (which are yellow ones this year) and chives. Which cheese to use is simply personal taste. I had cheddar on hand, but Gruyere, goat, or blue would also be nice. Adding chick peas would certainly bump us the nutritional value of this dish. Other ideas are to add some sautéed mushrooms, crab, or tiny shrimps.

Summertime Stuffed Zucchini for Two

1 medium zucchini cut lengthwise

A bit of onion, chopped

4 cherry tomatoes, halved

3 splashes white wine

3 Tbsp. bread crumbs

A few pinches of cheese

A bit of chives

A bit of Parmesan cheese

Scoop out the zucchini seeds into a bowl and chop it up.
Salt and pepper the scooped out skins and set aside.
Sauté the onion for a bit, then add the tomatoes.
Add the chopped zucchini.
Add the wine and sauté the mixture until liquid is absorbed.
Transfer it all to a bowl and mix in breadcrumbs, cheese, and chives.
Stuff zucchini skins with entire mixture and bake at 350 degrees for about 30 minutes.
Pinch a bit of Parmesan on top and serve.

Make it a meal: Serve by itself with crusty French bread or serve it as a side dish with Potato & Garlic Soup (see recipe).

Wine: Sauvignon Blanc or Chardonnay

Herb Goat Cheese Stuffed Endives

Busy divas, you will love this one. Despite its long name, this one is easy to make and delicious! It will disappear in moments. After you cream the goat cheese and herbs, you can set it aside for hours until you are ready to serve. For herbs, I grow my own basil, oregano, thyme, and chives. I used a bit of them all in this. (photo by Walt Hubis)

Herb Goat Cheese Stuffed Endives

1-2 heads of endives

1/3 cup goat cheese

2 Tbsp. cream (I used half and half)

whatever herbs you like

paprika

Separate and wash the endive leaves.
Using the back of a small spoon, cream (smoosh) the cheese, cream, and herbs.
If the mixture seems too thick, add more cream.
Stuff the endives with the goat cheese mixture.
I found using a knife worked best for this.
Sprinkle paprika on to make it pretty.

Make it a meal: Serve ahead of Jamaican Jerk Chicken (see recipe)

Wine: Pinot Noir or Cabernet Sauvignon

Broiled Apricots

Divas know that dessert doesn't have to be super sweet to be good. It just needs to be simple to make...and good. This dish is a fabulous way to get one of your servings of fruits in!

Broiled Apricots

apricots, halved and pitted

brown sugar

ground ginger (just a touch)

butter

Place apricots cut side up on a baking sheet.
Sprinkle each with the brown sugar and ginger.
Put a dot of butter on each.
Broil 2-5 minutes.
Serve with whipped cream or ice cream.

Make it a meal: Serve after you put away the Chinese take-out.

Wine: Champagne