Pumpkin Pudding

For the puddin
2 eggs, slightly beaten
15 oz can pumpkin
3/4 cup sugar
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
2 tablespoons brandy or rum
12 oz can evaporated milk


Preheat oven to 325. Position rack in lower third of oven.

Make the pudding by mixing together all ingredients in a medium bowl. Pour into 8 inch round baking dish. Bake about 55 minutes, until a toothpick comes out clean. Cool, then spoon into bowls.

Buttermilk Pie

4 eggs
1 cup white sugar
1 teaspoon lemon zest
1 Tbsp flour
1/4 cup butter, melted (half a stick)
1 cup buttermilk
1 teaspoon vanilla extract
1 unbaked 9-inch pie crust
1 cup cold, heavy whipping cream
20-30 raspberries (or half as many strawberries, halved)
A handful of blueberries


Preheat oven to 325?F. In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.

Pour filling batter into an uncooked pie shell (frozen is fine). Bake at 325?F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly). Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.

Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie. Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.

Serve immediately or chill until ready to serve.

Makes 8 serving pieces.

Bon Ton Bread Pudding with Bourbon Sauce

Bourbon Sauce:

1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

Bread Pudding:

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted


Bourbon Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

Preheat oven to 350?F.

Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350?F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Basic Vindaloo

2-5 tablespoons vindaloo seasoning (coriander, garlic, cumin, ginger,
cinnamon, crushed brown mustard, cayenne, jalape?o
pepper, cardamom, turmeric, black pepper, cloves)
2-5 tablespoons water
2 tablespoons oil
1 1/2 pounds meat or seafood in cubes
1 large minced onion
1 cup water
6 tablespoons vinegar
1 teaspoon salt
4-6 cubed potatoes


Mix spice in water and set aside. Heat oil and brown meat. Remove meat and brown onion. Put meat back into pan, add vindaloo paste, water, vinegar, and salt, and cook 30 minutes. Add potatoes and cook until tender, about 45 minutes or so.

Grilled Lime Garlic Shrimp

4 limes
3 cloves garlic, minced
1/4 cup olive oil
Salt and pepper
1 1/2 pounds shrimp, peeled and deveined
1/4 cup basil leaves, thinly sliced
Wooden skewers


Add the zest and juice of three limes to a large bowl along with the garlic. Whisk in the olive oil and season with a pinch of salt and pepper. Dump in the shrimp and toss until coated. Marinate in the fridge for 30 minutes.

At the same time, soak wooden skewers for 30 minutes in water.

When done marinating, skewer the shrimp and discard the marinade.

Meanwhile, light enough charcoal for a medium-hot fire. Alternately you could use your broiler or a grill pan. Cook the shrimp for 2 to 3 minutes a side or until pink and firm. Season with salt and pepper. Cut the last lime into wedges and serve with the shrimp.

Roasted Brussels Sprouts With Garlic and Balsamic Vinegar

1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic
Salt and pepper to taste
1 tablespoon balsamic vinegar


Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
from Bitten.

Blueberry Buckle Recipe

Cake ingredients:

2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping ingredients:

1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon


Preheat the oven to 375?F. Grease an 8-inch springform pan. Set aside.

Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.

Apple Crisp

7 tart apples, peeled, cored and sliced
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla
1 cup brown sugar
1/2 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup butter, room temperature


Preheat oven to 375?F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.

Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

Bake 45 minutes or until topping looks crunchy and apples are tender.

Serves 8. Serve with whipped cream or vanilla ice cream.

Wild Rice Cranberry Pecan Salad

1 cup brown rice wild rice mix
2 1/3 cups water (see package instructions)
1/2 teaspoon salt
1 teaspoon butter

1/2 cup dried cranberries
1/2 cup chopped pecans (toasted or un-toasted, your choice)
1/4 cup sliced green onions

1 Tbsp lemon juice
2 Tbsp olive oil
1/2 teaspoon sugar
1 teaspoon grated orange peel
Salt and freshly ground pepper


Use the amount of water for the rice according to instructions on the rice package. Typically straight brown rice is a 1:2 ratio of rice to water. Straight wild rice is a ratio of 1:3 of wild rice to water. For this brown rice wild rice mix that I got from a bin (no package) I used a ratio of 1 cup of rice to 2 1/3 cups of water. Bring rice, 1/2 teaspoon salt, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.

In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.

In a separate jar, mix the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

Serves 4 to 6.

Three-Bean Baked Beans

5 bacon slices
1 large onion, coarsely chopped
1 Tbsp dry mustard
1 1/2 teaspoons dried thyme
3/4 cup ketchup
1/2 cup apple cider vinegar
1/3 cup dark molasses
1/3 cup (or more) water
1 bay leaf
1 15- to 16-ounce can red kidney beans, rinsed, drained
1 15- to 16-ounce can black beans, rinsed, drained
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon hot pepper sauce (such as Tabasco)


Preheat oven to 350?F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve.

Add onion to drippings in pot and saut? until almost tender, about 5 minutes.

Add dry mustard and thyme and stir 1 minute. Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans. Season with salt and pepper.

Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Discard bay leaf. Mix in hot pepper sauce and serve.

Serves 4 to 6.

Stove-top Baked Beans Recipe

1 lb dry small white beans, such as cannellini or navy beans (or 3 15-ounce cans of white beans)
2 whole cloves
1 onion, peeled and halved lengthwise
2 garlic cloves, peeled and smashed
1 bay leaf
1 teaspoon salt
1/4 cup ketchup
1/4 cup molasses
3 Tbsp apple cider vinegar
1 1/2 teaspoons dry mustard powder
1/4 teaspoon Tabasco sauce (or cayenne pepper if you don’t have Tabasco)
1/4 teaspoon freshly ground black pepper
1 slice raw thick-cut bacon
5 slices cooked thick-cut bacon, chopped
1/4 red onion, finely chopped


If you are using canned beans, put beans in a large pot and skip to step 4. Put dry beans in a large pot. Cover with water by 2 inches and refrigerate overnight. Alternatively, bring beans to a boil, remove from heat and let cool for an hour.

Drain the beans and rinse them. Add them to a large pot. Cover with 1 inch of water. Insert cloves into onion halves (so they can be easily found and discarded later), add to pot. Add garlic and bay leaf. Heat to a simmer and let cook for 1 to 2 hours, until beans are just tender. (Older beans will take longer to cook). Add boiling water to beans if they begin to look dry while cooking.

Remove onion, cloves, and bay leaf. Add 1 teaspoon of salt.

In a separate bowl, mix together the ketchup, molasses, vinegar, mustard powder, Tabasco sauce, and pepper. Add mixture to beans and stir to combine. Add one slice of raw bacon to the mix. Bring the beans to a simmer. Simmer over low heat for 30-40 minutes until thick. Remove bacon slice (if desired). Add more salt to taste.

Serve hot, topped with chopped red onions and cooked bacon.

Serves 4.

Spicy, Citrusy Black Beans

4 cups dried black beans
2 1/2 quarts (10 cups) water
2-3 fresh sprigs oregano, or 1 Tbsp dried
3 bay leaves
6 small or 3 large sage leaves
2 teaspoons salt
4 Tbsp olive oil
2 yellow onions, chopped
2 chopped peppers ? bell pepper, Anaheim, or jalapeno (your choice, depending on taste for heat), seeds, stems and ribs discarded
6 cloves crushed garlic
2 Tbsp Ancho red chili sauce, or chili powder or Tabasco to taste*
1-2 teaspoons of pur?ed chipotle in adobo, chipotle Tabasco, or chipotle powder (to taste)
1 Tbsp cumin, (crushed whole toasted cumin seed is best, if possible)
3 Tbsp frozen orange juice concentrate or 1/2 cup fresh orange juice
Juice of 1 lime
2 Tbsp rice wine vinegar
Chopped fresh cilantro for garnish


Prepare the beans. Rinse and sort the beans, discarding any stones or shriveled beans. You can soak the beans overnight in cold water (cover with several inches of water) OR pour enough boiling water over them to cover by a few inches and soak them for an hour OR skip the pre-soaking step. Soaking will speed up the cooking process. If you soak, discard the soaking liquid after soaking.

Add beans to a large pot with 2 1/2 quarts (10 cups) of water. Add oregano, bay leaves, and sage. Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done. The time will vary depending on how large, dry, or old your beans are, and if you have pre-soaked them, from anywhere from 30 minutes to an hour and a half.

While the beans are cooking, saut? onions and peppers in olive oil until soft. Add chili sauce, chili powder, and/or chili pur?e, cumin, and garlic. Saut? until spices are fragrant.

Fish out and discard the bay leaves, stems of oregano, and sage leaves from the pot of beans. Remove, but reserve, extra cooking liquid until there is about 1/2-inch of liquid above beans.

Add the onion mixture and salt to the pot of beans. Cook another hour or so until thickened. Add reserved liquid if needed.

Add half of the orange juice, and simmer. Adjust chili heat at this point ? you may or may not want to add more of your chili paste. Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro.

Serve with corn tortillas, and/or rice, sour cream, and salsa.

Spicy Corn Fritters

3/4 cup rice vinegar
1/2 cup sugar
1 1/2 teaspoons red chili pepper flakes
1 1/2 teaspoons salt
1 large clove garlic, minced

Fritters

1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups of corn kernels, (see steps for cutting corn from a cob) cut from 3 large cobs (or frozen corn, defrost and drain first)
4 large scallions or green onions, finely sliced (about half a cup)
1/4 cup chopped cilantro
Grapeseed, canola, or peanut oil (a high smoke point oil) for frying


Make the dipping sauce by combining all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit.

Sift together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth. Add the corn, onions, and cilantro. Stir until just combined.

Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat.

Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. So, either use a screen splatter guard, or wear long sleeved clothes while you cook.

Makes approximately 16 fritters. Serve immediately with the sweet chili dipping sauce.

Sauerkraut with Bacon and Apples

1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups apple cider or apple juice
1/4 cup white wine vinegar
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)


Put bacon in a large, high-sided oven-proof saut? pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fat has been rendered out, turning as needed. Drain excess fat from pan (leave in about a tablespoon). Remove bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the bacon and set aside.

Add the apples, onion, garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender.

Remove the lid, stir in the apple cider and vinegar, increase the heat to high, and bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.

Reduce the heat to low. Stir in the sauerkraut and bacon, cover, and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper.

Maple-Glazed Yams with Pecan Topping

4 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
1/2 cup pure maple syrup
8 Tbsp (1 stick) chilled butter, cut into 1/2 inch pieces
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 cup coarsely chopped pecans


Preheat oven to 400?F. Butter a 13x9x2 inch glass baking dish. Bring a large pot of salted water to boil. Add yams. Cook until water returns to a simmer, about 4 minutes. Drain; rinse in cold water.

Arrange yams in baking dish, overlapping pieces. Sprinkle with salt. Pour maple syrup over yams. Dot with 3 Tbsp of butter. Cover with aluminum foil and bake until yams are almost tender, about 25 minutes.

Mix flour and brown sugar in a medium bowl. Add remaining 5 Tbsp of butter. Rub in with fingers until mixture resembles a coarse meal. Mix in pecans.

Sprinkle pecan mixture over yams. Bake yams until tender, about 20 minutes.

Serves 12.

Tandoori Chicken

3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
1 cup plain yogurt
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in


Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.

Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.

Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.

Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.

Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.

Let it rest for at least 5 minutes before serving. It?s also great at room temperature or even cold the next day.

If you don’t have a grill, you can broil the chicken for a few minutes on each side to get some browning, then finish in a 325?F oven until done.

Smoked Paprika Roasted Chicken Recipe

2 Tbsp smoked paprika
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper

1 whole 4-5 pound roasting chicken


Preheat oven to 325?F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won’t stick).

Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.

Bake at 325?F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170?F for the breast and 180-185?F for the thigh.

Roasted Garlic Chicken

1/2 cup roasted garlic cloves
2 cups water
1 Tbsp salt
1/2 teaspoon freshly ground black pepper
1 Tbsp olive oil
1/2 lemon, cut into 4 wedges
2 bay leaves
1 (3-4 pound) whole roasting chicken


Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. Squeeze the juice from the lemon wedges into the brine, blend. Stir in the bay leaves.

Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the (already squeezed) lemon wedges. Squeeze out all the air from the bag and seal, or place plastic wrap over the chicken in the bowl. Refrigerate overnight – 12 to 24 hours.

Preheat the oven to 375?F. Remove the chicken from the brine. Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 160?F, thigh meat should have an internal temperature of 170?F before removing from oven.)

Let the chicken rest for 10 minutes before carving and serving.

Rosemary Chicken Skewers with Berry Sauce

For the chicken:

4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine or vermouth
1 teaspoon of pepper
2 tablespoons of olive oil

For the sauce:

1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg


Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.

Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.

3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.

Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.

Plate the skewers and spoon the sauce over the chicken. Serve immediately.

Roast Chicken with Grapes

1 roasting chicken, about 4 to 5 pounds
1 lemon, sliced
Salt and pepper to taste
1 onion, cut into eight wedges
1 large bunch of seedless grapes
A few sprigs of fresh rosemary, thyme, sage, and or tarragon
1 cup of white wine
Olive oil


Preheat oven to 350 degrees F.

Rub inside of chicken with olive oil. Sprinkle insides with salt and pepper. Remove about a cup’s worth of grapes from their vines and cut in half. Insert grapes into cavity. Add a few onion wedges into the cavity, along with a few sprigs of fresh herbs. You do not need to remove the rosemary from the stalk. Add a half of the lemon slices to the cavity. If you still have more space in the cavity, add more grapes.

Rub olive oil over the outside of the chicken. Line the bottom of a roasting casserole dish with onion slices and lemon slices. Place the chicken in the roasting pan, on top of the lemon wedges and onion, breast side down. (Or you could use a roasting rack. Using a roasting rack will ensure that the entire chicken is roasted. If you place the chicken directly in the pan, the breast meat may braise in the juices, which is also quite good, but different from roasting.)

Sprinkle outside of chicken with salt and pepper. Place sprigs of herbs and slices of lemon between the wings and the body of the chicken. Arrange any remaining grapes, lemon slices, and herbs around the sides of the chicken.

Roast at 350 degrees F in the oven for about 20 minutes per pound. Baste with the juices from the chicken and the white wine several times during the cooking. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170?F for the breast and 180-185?F for the thigh.

Serve with rice, and include the cooked grapes and juices.