Hot Mocha Rum Sauce

Submitted by Robin McKinney

INGREDIENTS

1/2 cup butter (1 stick)
1 cup sugar
1/8 teaspoon salt
1 teaspoon instant coffee powder
2-3 Tablespoons rum
1/3 cup cocoa
1 cup heavy cream
1 teaspoon vanilla

DIRECTIONS

Melt butter in saucepan.
Blend in everything else, then add cream.
Stir and simmer until well-blended.
Do not allow to boil.

Keeps well in the fridge.

Use as dip for berries or on angel food cake with strawberries and blackberries or whatever.

Pastry-wrapped brie with raspberries

Submitted by Kate Wasserman

Makes 8 appetizer servings.

INGREDIENTS

• 1/2 cup raspberry preserves
• 1/4 cup fresh or frozen unsweetened raspberries, thawed
• 1/2 teaspoon finely chopped fresh rosemary leaves
• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 1 13.2-ounce Baby Brie cheese (about 6 to 7 inches in diameter)
• 1 large egg, beaten to blend (for glaze)
• Crackers and/or baguette slices
• Grapes and/or apple slices

DIRECTIONS

Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.

Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, apple slices and grapes.

Source: From Bon Appétit Magazine, March 2001 Edition

Double Tomato Bruschetta

Submitted by Rachel Dorenfeld

PREP TIME 15 Min
COOK TIME 7 Min
READY IN 35 Min

12 Servings

INGREDIENTS

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

DIRECTIONS

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Source: http://allrecipes.com/Recipe/Double-Tomato-Bruschetta/Detail.aspx