Monday, November 28, 2016

Cranberry Barbeque Sauce

This Barbeque sauce is fantastic! The idea came as a result of a Facebook post by Nancy Moran. Her daughter Jyll is an executive chef and owner of a Gather on Broadway in DePere. Jyll suggested combining leftover turkey with Barbeque sauce and then add egg, Parmesan cheese and bread crumbs to leftover mash potatoes and fry them. I didn't
try the potatoe recipe because I found this cool turkey cranberry barbeque pizza recipe on the way. Wow! I will definitely make this again.

Sunday, November 27, 2016

2016 Thanksgiving eve tapas menu

Marinated olives
Shrimp cocktail
Truffle popcorn
Cranberry salsa and chips
Pumpkin gratin
Meatballs and pineapple
Goat cheese and olive triangles
Cream cheese and olive stuffed mushrooms (provided by Jan)
Veggies and dip provided by Karen

Jan and I started with Cranberry Kiri, great champagne cocktail
We tried the Voigner from Fiddlehead with the shrimp.
The red wine was a big hit:
* Sangiovese from Biale
* Palermo  from Orin Swift
* Premiere Barique from Revolver.

We celebrated Karen's birthday with cheesecake and port.

Friday, November 11, 2016

Sweet Potato Stuffed Mushrooms

• Servings: 2
• Prep Time: 10m
• Cook Time: 55m
• Ready In: 1:05h
• 1 large sweet potato
• 2 large portobello mushroom caps (or 3 medium)
• 1 cup cooked wild rice (or sub for rice of choice)
• 2 T olive oil
• Salt and pepper to season
• 1/2 cup raw, unsalted pepitas
• 1 t 100 percent pure maple syrup + more for drizzling
• 1/2 t cayenne pepper
• 1.5 cups of spinach
1. Begin by preheating the oven to 450 degrees and lining 2 baking sheets with foil.
2. Slice sweet potatoes into 1/2 inch cubes (to make slicing easier, I softened mine by wrapping a damp paper towel around it and popping it in the microwave for 3-5min.)
3. Toss cubed sweet potatoes with olive oil, salt and pepper and lay out on one of the baking sheets. Bake for 25-35 minutes, turning halfway through, until potato cubes are golden and slightly crispy.
4. While the potatoes are cooking, toss pepitas, maple syrup and cayenne pepper in a small bowl. Lay seasoned pepitas on the second baking sheet and put in the oven with potatoes for 4-5 minutes or until lightly toasted. Remove and set aside.
5. Just before the potatoes are done cooking, remove from the oven and layer spinach on top. Put back in the oven for the last 2-3 minutes or until spinach is wilted. Lower the oven to 400 degrees.
6. Once the veggies are cool, in a separate bowl mix together the sweet potatoes and spinach with the rice. Season with salt and pepper and set aside.
7. Take your washed mushroom caps, brush both sides with oil, salt and pepper and place on the baking sheet (gill side up). Scoop rice and veggie blend into caps, mounding extra towards the center. Drizzle with olive oil, a dash of salt and pepper, and bake for 15-25 minutes, or until the mushrooms are tender and thoroughly cooked.
8. Once cooked, remove from oven and transfer to serving plate. Top with maple-spiced pepitas and a light drizzle of maple syrup. Enjoy!

Thursday, April 14, 2016

Sausage Making Event

My Mom and Dad use to make sausage and I was there to witness and especially to sample the new creation.  Dianne Lazear and I have been talking about making sausage together for years and we now have a date.  Dianne is bringing the ingredient so I need to search my mom's recipes for a recipe.

We also need to figure out what to serve with the sausage and the wine.  This link will take you to the planning document.

Onward to more fun with food and wine.

Sunday, April 3, 2016

Foods that Lower Cholesterol

Sesame seeds, especially black (phytosterols - block cholesterol production)

2T honey, 3t. cinnamon, 16 oz water

Sunday, March 27, 2016

Ravioli Filling Options

Gorgonzola Butternut Squash

  • 3# butternut squash
  • 1 T. Olive oil
  • Salt and Pepper
  • 1/2 T butter
  • 1 egg
  • 8 oz. Gorgonzola cheese, crumbled
  • 1/2 cup mozzarella cheese, shredded and packed
  • 1/2 cup Parmesan cheese, shredded and packed
  • 1 stick butter
  • 8 sage leaves, chopped
  • 1/2 t. Nutmeg
Preheat oven to 400 degrees. Peel the squash and cut and place them on a baking sheet. Coat them with olive oil, salt and pepper. Roast the squash at 400 degrees for 45 minutes until tender. Allow to cool for 15 minutes or so. Transfer squash to a food processor add the egg, Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Purée until smooth. Taste and season with salt and pepper.

For the sauce, melt the butter in a sauce pan. Add sage leaves and nutmeg. Cook on medium-low for 2-3 minutes, just until the butter starts to brown. Remove from the heat and set aside.

Four-Cheese Filling
  • 7 oz. sheep's milk ricotta or well drained fresh whole cow's milk ricotta (3/4 cup)
  • 3 oz. Fontina cheese, shredded (2/3 cup)
  • 3 oz. fresh mozzarella, cut into 1/4 inch dice (1/2 cup)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten
Served with marinara sauce

Wednesday, March 23, 2016

Menu - Ravioli Making

The pasta making experiment continues, this time with ravioli.  Penny Kuckkahn has offered to teach me how to make ravioli. YEAH!!!

I am making the pasta dough,

Penny is bringing two fillings.   This link will take you to the recipes.
  • 4 cheese filling
  • Butternut squash and gorgonzola filling with Sage butter sauce
I made my spaghetti sauce for the cheese raviolis
Penny is making a sage brown butter sauce for the butternut squash ravioli

Of course there will be wine.
  • A sweet red wine from Hungart for my sweet wine loving friend:
    Donausonne, 2014 Hajos-Baja
  • An Italian  Langhe nebbiolo Estate bottled by Poderi Ella, 2013
    NOTE: Langhe nebbiolo, a wine from the same general area as Barolo and Barbaresco, but one that is usually softer and more accessible.
  • One our favorite Zins from Biale in Napa.  This one is a 2014 Falleri Vineyard in Calistoga.
Jan is bringing artichoke, olive and roasted pepper antipasto

something simple and refreshing.

My first ravioli.
We rolled sheets of pasta to number 5. This may have been too thick.
I did learn that you need to either cook or freeze the raviolis. This is what they look like when you let them sit for while, not good.

Penny made two fantastic fillings and supervised.

The results were delicious.

Thursday, March 10, 2016

French Dressing from Arla

Recipe from Arla Thompson, Feb 2016


  • 1 can tomatoe soup
  • 1 cup sugar
  • 1/4 cup catsup
  • 1/2 cup vinegar
  • 1 cup oil
  • 1/4 t. Salt
  • 1/4 t. Pepper
  • 1/2 t. Dry mustard
  • 1 T. Worcestershire sauce
  • 1 t. Paprika
  • 1 Sam onion - finely chopped
Mix and refrigerate

Friday, March 4, 2016

Exploring Cookbooks with Wine and Appetizers

The next fun wine tasting event with friends.  This idea emerged during the pasta making party.

Bring one or more of your favorite cookbooks.  We will peruse while sampling
appetizers and sipping wine.  Bringing a cookbook is not a requirement. Neither is bringing an appetizer but if you want, feel free.  If you list to appetizer below, I will provide a wine pairing.

The planning document

We will also be toasting Beth Kost's mom with her favorite wine, Zinfandel.

This is the appetizer and wine pairing menu that emerged.

Wine Pairing
Shrimp Cocktail
Bubbles, 2012 728 Bubbles from Fiddlehead Cellars
Pinot Noir, 2012 Fiddlehead Cellars Seven Twenty Eight, Fiddlestix
bacon wrapped pecans dates and pineapple.
Zinfandel, 2014 Robert Biale Vineyards Rockpile
Truffle popcorn

Lemon Meringue pie
Last Harvest wine, 2012 Sweet Madeline Riesling from Prager Winery & Port Works

or more bubbles
My thoughts on the pairings.  Bubbles is a perfect pairing with shrimp cocktail. It matches the overpowering taste of the cocktail sauce.

The Pinot Noir went very well with the Lox and cream cheese on crostini. Dianne made the lox and is sending me the recipe.  She topped some with slivers of cranberry and the others with thin slices of scallion. Super delicious. Claire also suggested a Syrah which would have been good as well, earthy.

The bacon wrapped dates stuffed with pecans may be my new favorite, look our blue cheese. The Zin was a perfect pairing.

Last but not least was the lemon meringue pie. Yes, it was perfect with the late harvest Riesling.  I loved the tartness of the lemon with the sweetness of the Riesling. 

And yes we did raise a glass to Beth Kost's mom, Joyce Holt. Blessings to you!

I so want to do this again.  We had so much fun sharing recipes and talking about food.  Yes new recipes were exchanged and many stories were told.

Saturday, February 27, 2016

Pasta Recipes

Fresh Egg Pasta (Basic Recipe)
NOTE: So far this recipe worked the best for me.
Makes 1/34 pounds (whatever that means???)

Pour onto a clean counter, shape into a mound and make a well in the center of 3 1/2 cups unbleached all-purpose flour, preferable stone ground organic.

Add to the well in the flour:

  • 5 large eggs or 7 large egg whites
  • 1 t salt (optional). I added
  • 1 t extra virgin olive oil (optional). I added
Beat the eggs lightly with a fork, drawing in some flour as you go, until the eggs are mixed and slightly thickened.  Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything until smooth, not too stiff dough. If the dough feels too dry and crumbly, add some water as needed. (Alternatively, process the ingredients in a food processor just until blended, 15 to 20 seconds, being careful not to overheat the dough. )
NOTE: doing this on the counter is so much more fun.

Knead the dough until satiny and very elastic, about 10 minutes. NOTE: this is a workout.  It is so cool to see the dough transform through the kneading process. 

Divide the dough into 4 pieces and wrap the dough loosely in plastic or cover with an inverted bowl. If you have time, let the dough rest for 30 minutes before rolling out.

NOTE: I used a pasta machine to roll and cut the pasta.  Thanks Penny for letting me borrow yours. Now to decide if I want my own.

Fresh pasta should rest for at least an hour after cutting and before cooking.

NOTE: I'd like to try some of the alternatives suggested:
Cook 10 ounces of fresh spinach or thaw 6 ounces of frozen spinach, Squeeze the spinach dry and mince it very fine. Prepare the fresh pasta above, decreasing the eggs to 2.  Add the spinach to the flour with the eggs.

Prepare the fresh pasta, adding 1/2 cup minced string herbs (sage, roesmary, thyme, oregano, or marjoram) or 1 1/2 cups minced mild herbs ( basil, chives, parsley, or scallions) to the flour with the eggs.

Use this recipe for moist fillings and light bodied ribbon noodles.
Prepare the basic pasta recipe, substituting 1/2 cup cool water or white wine for 3 of the eggs.

Prepare fresh pasta substituting 1 to 1/12 cups whole wheat flour for the same amount of all  purpose flour.  This dough may need a little more liguid.

From Katie Dailey Kineally (2/2016)
Here's my favorite pasta recipe:

3/4 C semolina flour
3/4 C unbleached white flour
2 eggs, lightly beaten
1/4 t sea salt
2 T olive oil

Combine all the flour and salt together.  Add the rest of the ingredients and mix to make a stiff dough.  Knead 10 minutes or until dough is elastic.  Wrap dough in plastic bag and let rest for 20 minutes.

Roll dough out to desired thickness on a lightly floured surface and cut into strips.  Add to boiling, salted water and cook until tender- about 1-2 minutes.

If you want to make spinach pasta, thaw 10 ounces of frozen spinach.  Squeeze out excess water- then roll several times in paper towels to dry thoroughly.  Crumble into flour and mix the dough as outlined above - you may need to add a little extra flour to get the right consistency.

Once you have make your own fresh pasta, you won't want anything else!  I have the pasta making attachment for my Kitchenaid mixer, and highly recommend it.

NOTES: I tried Katie's recipe and it came out too stiff. The Fresh Egg Pasta recipe in the "Joy of Cooking" worked the best for me. (BD 3/6/2016)

The Frugal Gourmet by Jeff Smith @1984, pg. 128
he suggests buying a flour made primarily of durum or semolina wheat.
2 cups flour
2 eggs
2 T olive oil

Place the flour in a large bowl, and make a well in the flour. Add the eggs and oil. Pinch, pinch, pinch until the flour is blended with the eggs and oil. You may have to add a couple of tablespoons water to get a very firm dough. Knead on a table until elastic and smooth. Let rest, covered, for 30 minutes. Roll out, and cut in desired shape,

Serves 4

Tuesday, February 2, 2016

Menu - Pasta Making


Appetizers available during the pasta making process:
  • Dianne brought a delicious puff pastry appetizer and some prosciutto wrapped moz 
  • Jan brought brochette
  • Maggie brought a way cool cheese spread on tiny crackers with a tiny slice of tomato
  • variety of olives cheeses and meats. veggies.
NOTE: it was a good thing I had made the pasta dough ahead of time.  We had so much fun sipping wine and eating appetizers we would have skipped the pasta making. :)

Pasta recipes: will try a basic recipe and one with spinach. I plan to make the basic dough in the
morning so it will be ready to roll when my friend arrive.

Sauces to have on hand: 
  • basil pesto, 
  • bolognese (Note: I made this sauce the night before. The downside is that Mike discovered it and ate about half. Must be good. The smell was heavenly) 
  • marinara sauce. I added olives and red peppers as per Giada.
  • marinara sauce.  Dianne brought one that she had made.  Super good and very intense.
Possible dishes to make: NOTE: we never made these dishes. It was fun to sample the pasta with the various sauces and fresh Parmigiano-Reggiano.
  • Fettuccine with butter, Parmigiano-Reggiano and Sage, 
  • Spinach pasta with artichokes and mushrooms
Dessert: what do you serve after so much food. I am going with Strawberries and Chocolates.  I also served a  Sorbetto from Ciao Bella, Sicilian Limone. That was very refreshing.

The wine. It was so much fun finding a variety of Italian wines

  • Paringa is a sparkling Shiraz from Australia. Love bubbles to start the event. Not Italian but looked fun. Delicious.  A touch of sweetness
  • Casa Contini Brindisi Riserva 2011 is from the Puglia region, 100% Negroamaro
    This was one of the favorites.
  • I had to find a sweet red for my sweet wine loving friends so here it is, Pemene Falls 2012 made in Escanaba, MI at Leigh's Garden with UP grapes: Sabrevois and St. Croix
  • Lange Nebbiolo 2013. Claire recommended finding a wine with the Nebbiolo grape.  Very good
We did not get to these two wines:
  • Tofanelli  2010 Napa Valley Charbono
  • Brunelli Poggio Apricale 2013 is 100% Sangiovese from Tuscany

Sunday, January 31, 2016

Lentil Salad

This recipe is from "Favorite recipes from the Old Rittenhouse Inn" @1992 Inside Press, pg. 57
NOTE: This needs to be made the day before serving.

Serves 6-8

2 cups dry lentils (half green/half red).  I used French lentils for the green ones.
5 cups chicken stock
1 small red onion, finely chopped
1 jalapeno pepper, finely chopped
2 T. chopped cilantro
6 cloves minced garlic
1/2 cup olive oil
1 t. salt
1/2 t. coarsely ground pepper
12 green pimento stuffed olives, sliced
12 black olives, pitted and sliced
2 T fresh lemon juice
1 cup sliced mushrooms


  1. Cook lentils in chicken stock until done, but al dente (still firm to the bite. (NOTE: my red lentils were half lentils so I add them to the green lentils half way through the cooking process.)
  2. Drain excess liquid and chill.
  3. Combine all other ingredients
  4. Mix cooled lentils and the other ingredients. Cover and marinate overnight in refrigerator
  5. Adjust seasoning with more garlic,lemon juice, cilantro, salt or pepper before serving.
I served the salad with avocado slices and tomatoes.  

So delicious.  I will definitely make this again.

Menu - Puzzling with Friends in January

Thanks to the collaborators on this menu: Chef Patrick Moran, Katey Kinealy (Dailey), Katlyn Rodriguez and Sommilier, Claire Dailey.  The wines paired beautifully with the food.

First wine: 728 Bubbles from Fiddlehead Cellars, 2012
  • Truffle popcorn
  • Cheese crusted olive balls.  (Note: not a winner.)
  • Apple and pear slices. (NOTE: Forgot to prepare.)
Second wine:  Hungarian dry white: Pannonhalin Apatsagi 2009 Tramini
  • Butternut squash soup. Served with a drizzle of aged balsamic vinegar and toasted pumkin seeds.
  • Lentil salad

Third wine: French, Campuget Syrah, 2012
Fourth wine: Prager Royal Escort Port, 2010

Used a bamboo steamer to cook the squash

As a result the squash turned out to be a beautiful color.

Tuesday, January 19, 2016


What would a cookbook from a Yooper be without a pasty recipe.  I get a hankering for pasties at least once a year, most often in the dead of winter.

January 2016

More to come.......

Sunday, January 17, 2016

Cinnamon and Honey

People have asked me to re-post this! So here it is again!

Great information!! Cinnamon and Honey...! Drug companies won't like this one getting around.
Facts on Honey and Cinnamon:

It is found that a mix of honey and cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also note honey as very effective medicine for all kinds of diseases. Honey can be used without side effects which is also a plus. Today's science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Researched by western scientists:

HEART DISEASES: Make a paste of honey and cinnamon powder, put it on toast instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol and could potentially save one from heart attack. Also, even if you have already had an attack studies show you could be kept miles away from the next attack. Regular use of cinnamon honey strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.

ARTHRITIS: Arthritis patients can benefit by taking one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken daily even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain -- and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain.

BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder....who knew?

CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol-could be cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses, and it's delicious too!

UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also is said to clear stomach ulcers from its root.

GAS: According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.

INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals

INFLUENZA: A scientist in Spain has proved that honey contains a natural 'Ingredient' which kills the influenza germs and saves the patient from flu.

LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of boiling water to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old.

RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.

PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.

SKIN INFECTIONS:Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin Infections.

WEIGHT LOSS:Daily in the morning one half hour before breakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.

BAD BREATH: People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.

HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing.

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Sunday, January 3, 2016

Salted Almonds

Thanks again to Kyle Gruening and Dennis Kohl for another great recipe. This class from Nicolet College was called Tapas and Wine.  I made these for the 1st time for our 2015 Christmas Eve Tapas event. Easy to make and to have available between courses of tapas.

1 1/2 cup whole almonds, in their skins,
4 T Spanish olive oil (I am not sure what this is so used a high quality olive oil)
Coarse sea salt
1 tsp paprika or ground cumin (opt) I used paprika

Preheat the oven to 350. Place the olive oil in a roasting pan and swirl it around so that it covers the bottom of the pan. Add the almonds and toss them in the pan so that they are evenly coasted in the oil, then spread them in a single layer.

Roast the almonds in the oven for 20 minutes, or until they are light golden brown, tossing several times during the cooking, Drain the almonds on a paper towel. (I saved the oil and used it for other purposes.) Then transfer the almonds to a bowl.

While the almonds are still warm, sprinkle with plenty of sea salt and the paprika or cumin (if desired), and toss them together to coat.  Serve the almonds warm or cold.


  • The almonds are best served freshly cooked, so, if possible, cook them on the day that you plan to eat them, However, they can be stored in an airtight container for up to 3 days.
  • Hazel nuts, walnut halves, pistachios, peanuts and cashews could also be treated the same way.

Fondue Cheesecake Bites with Red Grape Relish

I made these for our 2015 Christmas Eve Tapas event and forgot to serve them. They are delicious! This recipe came to me from Kyle Gruening and Dennis Kohl via a Nicolet College class, Appetizers, Wine and Why, May 2008. These were such fun classes. I don't recall the wine pairing but am thinking a dry Riesling maybe a Sauvignon Blanc.

1 c. panko crumbs
1/2 stick unsalted butter, melted
6 T Parmesan, shredded, divided
Black pepper to taste
1/2 cup dry white wine
1/4 cup shallots, minced
6 oz cream cheese, cubed
1 cup Boursin cheese, crumbled
1 egg
1/2 cup red grapes, chopped
1 tsp fresh lime juice
1 tsp minced fresh parsley

Preheat oven to 325; coast mini muffin pans with nonstick spray. Combine panko, butter, 2 T Parmesan and pepper in a bowl. Spoon 1 tsp panko mixture into each muffin cup and press down with the back of a tablespoon measure. Bake 10 minutes.

Boil wine with shallots in a small saucepan over high heat until liquid is nearly evaporated. Reduce heat to low, then whisk in cream cheese until melted; stir in Boursin and remaining Parmesan until smooth, then whisk in the egg. Spoon 1 T cheese mixture into each muffin cup, then bake 15 minutes, or until set in the center.  Cool 5 minutes before removing.

Toss grapes, lime juice, and parsley together in a small bowl.  Top cheese cakes with relish before serving.

NOTE: I am not sure how well these will freeze but did give it a try.