Summer Grape Recipe - Stuffed Grape Leaves     Fresh mint, plenty of garlic, and a little feta cheese enliven these classic Greek dolmas. These are a perfect hors d'oeuvre because, if you like, they can be prepared up to one week ahead. Refrigerate them in their cooking liquid and bring to room temperature before serving.

  1. Preheat oven to 350 degrees F. Blanch grape leaves in boiling water 45 seconds to remove briny flavor; drain and refresh under cold running water. Drain well and pat dry.
  2. In a small skillet heat oil and butter. Add shallots and garlic and saute over moderate heat until soft and slightly colored. Transfer to a large mixing bowl and add rice, currants, raisins, mint, parsley, dill, feta, and salt, pepper, and lemon juice to taste. Toss well with a fork to blend.
    Lay a grape leaf out flat; put about 1 ½ tbsp. filling near base of each leaf. Roll leaf into a cigar-shaped package, tucking in sides as you roll. Repeat with remaining leaves. Transfer leaves to a roasting pan large enough to hold them snugly. Cover with stock and poach in the oven, covered, for 20 minutes. Cool in stock. To serve, mound grape leaves on a platter and accompany with mint sauce and a bowl of lemon wedges.
  • 1 jar (1 lb) grape leaves preserved in brine
  • 3 cups cooked rice
  • ¼ cup olive oil
  • 1 tbsp. butter
  • 1/3 cup minced shallot
  • Tbsp. minced garlic
  • ¼ cup dried currants
  • 2 tbsp. golden raisins
  • ¼ cup chopped fresh mint
  • ¼ cup finely minced parsley
  • 1 tsp. chopped fresh dill
  • 2 oz. crumbled feta cheese
  • Salt, pepper, and fresh lemon juice, to taste
  • 3 to 4 cups hot chicken stock
  • Mint sauce & lemon wedges for garnish