Volume 8, Issue 105 - June 3, 2005

Hello Recipe Club,

There are many reasons I refer to my copy of Chef Steve Collin's cookbook. His recipes are understandable and easy to prepare. He does not mask his foods in complex and overpowered sauces or spices. He uses intelligent combinations of fresh ingredients to create a well thought out meal. AND, he is one the very few authors I know who includes his email address in his book should you have a question. When I am having a little trouble coming up with a fresh idea for grilled or smoked foods, I reach for his book, Grilling and Smoking with the Home Chef.

I would like to thank Chef Collins and his wife Billie, who works so hard with me to get things right. Come back any time.

Next week we have some great seafood recipes for you. You have a great weekend...You deserve it!

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Stuffed Apples with Mascarpone Cream

Baked apples never tasted so good!

Makes 4 servings

Ingredients:

2 Granny Smith or other cooking apples
1/4 cup walnuts
1/4 cup raisins
1/4 cup brown sugar
1/4 cup flour

Mascarpone Cream:

8 ounces mascarpone
1/4 cup rum, Frangelica, or Amaretto
1/2 cup confectioner's sugar
1 cup heavy cream

Preparation:

Baked Apples:

Prepare the grill. Cut each apple in half across the middle and scoop out the seeds from each half. Mix the remaining ingredients and place into the opening in the apples. Grill for 20 minutes. Serve with generous dollops of Mascarpone Cream.

Mascarpone Cream:

With an electric mixer, mix the mascarpone and the liqueur. Add the confectioner's sugar; scrape the sides to mix well. Gradually add the cream and whip to soft peaks.

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Grilled Peaches with Raspberry Sauce

Makes 4 servings

Ingredients:

2 peaches
1 tablespoon walnut or hazelnut oil
1 tablespoon balsamic vinegar

Raspberry Sauce:

1 pint fresh raspberries
1/4 cup confectioner's sugar
1/4 cup rum, Frangelica, or Amaretto

Preparation:

Grilled Peaches:

Prepare the grill. Halve the peaches, rub the outside with oil and rub the inside with balsamic vinegar. Put the peaches, skin side down on the grill grate. Cook for five minutes, turn and cook for five more minutes. Serve with raspberry sauce.

Raspberry Sauce:

In a saucepan over medium heat mix the raspberries, sugar and liqueur, thoroughly blending all ingredients. When this is blended, remove from heat. If you want, you can push the sauce through a sieve to strain the seeds.

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Grilled Pear Wedges with Spiced Butter

These are great by themselves and incredible served with vanilla ice cream or frozen yogurt.

Makes 4 servings

Ingredients:

2 pears, cored and cut into eighths, lengthwise
5 tablespoons butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground cardamom

Preparation:

Prepare the grill. Divide the sliced pears between four skewers. Melt the butter in a small saucepan. Brush skewers with butter and grill for five minutes. Turn the skewers over and grill for five more minutes. Stir the spices and brown sugar into the remaining butter, dissolving the sugar. Remove the skewers and place the pears on four plates, drizzle the butter, sugar mixture on each.