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Ingredients

1 quart pineapple or lemon sherbet
1 cup sliced fresh strawberries
1/2 cup blueberries
1/2 cup white grape juice or white wine

Directions

Divide the sherbet between four dessert cups or bowls. Top with the berries and grape juice.

Ingredients

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Directions

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.

Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.

Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Ingredients

1 1/2 pounds ground chicken
1 clove garlic, minced
1 egg white
1 tablespoon rice wine
2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
2 teaspoons fish sauce
1/2 teaspoon white sugar
salt and white pepper to taste
2 tablespoons cornstarch
1 tablespoon sesame oil

Directions

Preheat the oven’s broiler.

In a large bowl, mix together the ground chicken, garlic, egg white, rice wine, soy sauce, Worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil.

Form the mixture into small balls, and thread onto skewers 3 or 4 at a time. Place on a baking sheet or broiling rack.

Broil for 15 to 20 minutes, turning occasionally, until cooked through.

Ingredients

1 papaya
5 roma (plum) tomatoes, diced
1/2 red onion, diced
1 red bell pepper, seeded and diced
1/4 cup chopped fresh basil leaves

2 tablespoons white sugar
1/4 cup red wine vinegar
1/4 cup vegetable oil
1/2 teaspoon mustard powder
2 green onions, chopped
1 French baguette, cut into 1/2 inch pieces

Directions

Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.

In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.