GRILLED PORTOBELLO MUSHROOMS OVER ANGEL HAIR PASTA

2 Portobello mushrooms
2 tablespoons olive oil
3 tablespoons lemon juice with zest
1 cup heavy cream
1 cup grated gruyere or Swiss cheese
1 teaspoon minced garlic
Salt and pepper
3/4 pound fresh angel hair pasta -- cooked al dente, tossed with olive oil
2 tablespoons chopped chives
1 3 ounce block Parmesan cheese -- for shaving

Preheat the grill. Season each mushroom with olive oil and lemon juice and zest. Place on the grill and grill for 3-4 minutes on each side.

For the sauce: In a hot saute pan, add the cream. When the cream starts to bubble and thicken, whisk in the cheese.

Season with the garlic, salt and pepper.

Simmer the sauce for 2-3 minutes.

In a pot of boiling salted and oiled water, drop in the fresh pasta for about 2 minutes, remove, drain, and add directly to the sauce. Remove the mushrooms and slice on the bias into 2-inch slices.

Using a pair of tongs, place three nests of pasta in the center of the platter. Spoon the remaining sauce over the pasta and around the plate. Arrange the mushroom around the pasta.

Garnish with hand-shaved cheese and chives.

Yield: 2 main course servings.

CORDIAL CHERRIES with CHAMPAGNE

So simple even Kathryn Janeway can make them!

1 (10 ounce) jar maraschino cherries with stems
½ cup brandy
1 (8 ounce) package semisweet chocolate baking squares, chopped
1 bottle chilled champagne

Drain maraschino cherries and return to jar. Pour brandy into jar, covering all cherries. Cover with jar lid and freeze 8-24 hours.

Drain cherries and pat dry, reserving brandy for another purpose.

Melt chopped chocolate in a small microwave-proof bowl by running on high for 1 minute, stirring after 30 seconds. Cook for another 30 seconds, then stir well to make sure all chocolate is melted and smooth.

Dip cherries quickly into melted chocolate, coating well. Place cherries on waxed paper, stem sides up, and cool.

Alternate eating the fruit with sipping the chilled champagne.

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