Even though [the Bible] is an ancient document, every person in every situation in every society that’s ever existed can find in this book things that endure forever. Here’s a book that never needs another edition. It never needs to be edited, never has to be updated, is never out of date or obsolete. It speaks to us as pointedly and directly as it ever has to anyone in any century since it was written. It’s so pure that it lasts forever.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		New, Text, Import	1	Servings

INGREDIENTS

1/2	c	Water
1/2	c	Dry white wine
2	tb	Sugar
1/2	ts	Grated lemon zest
1/8	ts	Each ground cinnamon and cloves
2/3	c	Golden raisins
2/3	c	Sweet port
		Large pinch freshly ground black pepper
1/4	c	Dry red wine
2	ts	Cornstarch
4	oz	Creamy blue cheese such as Blue Castello, Campazola, etc. cut in eight slices
1/2	c	Toasted walnuts
		Powdered sugar and mint sprigs

INSTRUCTIONS

GARNISH
In a saucepan combine the water, wine, 1 tablespoon sugar, zest, cinnamon
and cloves and bring to a boil. Add the raisins and let them steep off the
heat for 15 minutes or so or until they are very plump. While raisins are
steeping, combine the port, remaining 1 tablespoon sugar, pepper, red wine
and cornstarch and stir until cornstarch is dissolved. Pour into a small
non-reactive saucepan and whisk over moderately heat until sauce thickens,
about 3 minutes. To serve: Divide cheese,walnuts and a tablespoon or two of
raisins with syrup in the center of each crepe. Fold crepes to enclose
filling and spoon a tablespoon or 2 of warm port sauce around (save any
extra port sauce for another use). Garnish with a dusting of powdered sugar
and mint sprigs.
Yield: 8 crepe
Recipe By     :COOKING RIGHT SHOW CR#9668
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 08:01:04 -0500
From: Meg Antczak <meginny@frontiernet.net>

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