1/4 c Honey 2 c Whole strawberries
1 x Cinnamon stick 1/2 c Grapes
2 ea Whole cloves 2 c Melon chunks (cantaloupe or
1 x Sprig fresh mint . honeydew work well)
1 c Vermouth 1 x Prepared pound cake
Add honey, cinnamon stick, cloves, mint sprig and vermouth to 1 cup
water in a saucepan and bring to a boil. Remove from heat. Add
strawberries, grapes and melon chunks and let sit. Can be
refrigerated. For best flavor, make the night before and store in
refrigerator. When ready to serve, slice pound cake. Spoon fruit and
juices over each slice. Garnish with a mint leaf, if desired.
Per serving: 523 CALORIES, 73g CARBOHYDRATES, 0mg CHOLESTEROL, 278mg
SODIUM, 4g PROTEIN, 18g FAT (3g sat)
(My note: I doubt that there can be zero CHOLESTEROL because of the
pound cake using eggs–but that’s what the newspaper said so that’s
what I typed.) I got this from Candy Sagon’s (THE WASHINGTON POST)
column appearing in THE OLYMPIAN, 4/5/95–this may or may not be a
recipe attributable to Katherine Alford (NYC cooking teacher and
chef). The picture accompanying the column said “Special to the
Olympian.”
Yields
4 to 6 serve