| 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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