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Tuesday December 02. 2008


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Baked Brie with Golden Raisin Compote

6 cups chopped peeled Granny Smith apple (about 1 1/2 pounds)

1 cup vertically sliced red onion (1 small)

1 cup golden raisins

1/3 cup Bellindora Champagne Pear Vinegar

1/4 cup granulated sugar

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

8 ounces Brie cheese, thinly sliced

40 (1/4 inch-thick) slices French bread baguette (about 8 ounces)

Thyme sprigs (optional)

1. Combine first 11 ingredients in a large saucepan; bring to a

boil. Cover, reduce heat, and simmer 30 minutes, stirring

occasionally. Uncover and cook for 5 minutes or until

slightly thick, stirring occasionally. Cool.

2. Preheat oven to 400

3. Divide Brie slices into 40 even pieces. Spread 1 1/2

tablespoons compote over each baguette slice; top each with

1 piece of cheese. Arrange the slices on a large baking

sheet. Bake at 400 for 5 minutes or until cheese melts.

Garnish with thyme sprigs, if desired.

Yield: 20 servings (serving size: 2 topped baguette slices).

CALORIES 132 (22% from fat); FAT 3.2g (sat 2g, mono 0.9g, poly 0.1g) PROTEIN 3.7g

CARB 23g; FIBER 1.1g; CHOL 11mg; IRON 0.7mg; SODIUM 178mg; CALC 31mg

Roasted Butternut Squash with Herbed Vinaigrette

DRESSING:

2 tablespoons Bellindora Balsamic Apple

1 tablespoon finely chopped shallots

1 tablespoon olive oil

1/4 teaspoon chopped fresh thyme

1/4 teaspoon salt

SALAD

1 1/3 cups cubed peeled butternut squash

1 cup cubed peeled sweet potato

1/2 cup green beans

1/2 cup wax beans

4 cups trimmed arugula

1/4 cup vertically sliced sweet onion

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1. Preheat oven to 350

2. To prepare dressing, combine first 5 ingredients in a

small bowl, stirring well with a whisk.

3. To prepare salad, combine 1 tablespoon dressing, squash, and

sweet potato in a medium bowl; toss well. Place squash

mixture on jelly-roll pan or roasting pan in a single layer.

Bake at 350 for 15 minutes. Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine

squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl, and toss well.

Yield: 4 servings (serving size: 1 1/4 cups).

CALORIES 122 (28% from fat); FAT 3.8g (sat 0.5g, mono 2.7g, poly 0.4g) PROTEIN 2.6g;

CARB 21.5g; FIBER 4.2g; CHOL 0mg; IRON 1.5mg; SODIUM 312mg; CALC 99mg

Carrot Pineapple Slaw

1 cup diced fresh pineapple

1/2 cup raisins

1 (10-ounce) package matchstick-cut carrots

2 tablespoons canola oil

2 tablespoons Bellindora Balsamic Apple

2 tablespoons fresh lemon juice

2 tablespoons maple syrup

1 tablespoon fresh pineapple juice

2 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

1. Combine the first 3 ingredients in a large bowl. Combine oil and next 3 ingredients (through pineapplejuice),

stirring with a whisk. Add oil mixture to carrot mixture; toss well. Add parsley, salt, and pepper; toss well. Cover and chill.

Yield: 6 servings (serving size; about 1 cup).

CALORIES 130 (34% from fat); FAT 4.9g (sat 0.4g, mono 2.8g, poly 1.5g); PROTEIN 1g;

CARB 22.7g; FIBER 2.3g; CHOL 0mg; IRON 0.6mg; SODIUM 132mg; CALC 32mg