Lunch for the girls

Put on some music, finish preparing the food, slice a loaf of great bread and enjoy the time with your friends.

by Joanne Henning Tedesco —

Prepare the sorbet and cook the chicken the night before or at least five hours before serving. Before they arrive, put on some music, finish preparing the food, slice a loaf of great bread and enjoy the time with your friends.

 

Fresh Grape and Sparkling Wine Sorbet

Ingredients:

  • 4 cups red seedless grapes
  • 3/4 cup sparkling wine or Champagne
  • 1/2 cup sugar
  • 1/4 cup frozen Concord grape juice concentrate, thawed
  • Few pinches of ground cinnamon
  • Additional red seedless grapes for garnish, optional

Preparation:

Purée grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water and cinnamon in bowl; add 1-1/2 cups grape purée (reserve extra purée for another use). Stir until sugar dissolves. Process the mixture in an ice-cream maker according to manufacturer’s instructions. Transfer to container. Cover and freeze until firm, at least four hours and up to two days. Serve sorbet in Champagne flutes; garnish with additional sliced grapes, if desired. Yield: about 3 cups.

 

Romaine Wedges and Chicken with Tangy Blue Cheese Vinaigrette

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1-1/2 teaspoons anchovy paste
  • 1 garlic clove, pressed
  • 1 cup blue cheese, crumbled (about 4 ounces)
  • Salt and cracked pepper, to taste
  • 2 small hearts of romaine, halved lengthwise
  • 1/2 small red onion, thinly sliced
  • 4 precooked chicken breasts, sliced

Preparation:

Combine first four ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces. Season with salt and a generous amount of cracked pepper. Place romaine wedges on individual plates. Slice chicken breasts and place on plates. Drizzle 1/4 cup dressing over center of each. Top with onion. Yield: 4 servings.

 

Sources: www.bonappetit.com and Joanne’s recipe box.

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