Capital Wrapps in Bethesda, which closed last year, had a citrus vinaigrette that was out of this world. It had a sharp sweet and sour taste and I know it had ginger in it. Although I have found several recipes for citrus vinaigrette, none was close and I have been unable to reproduce it. Do you have a clue?

Thorda Bornstein

Unfortunately, we never sampled this citrus vinaigrette and so we can't try to replicate it. But does anyone know the Capital Wrapps recipe or has anyone concocted a suitable substitute? Do you have a recipe that you would like to share? Or do you have your own recipe request? Contact us. (See address and e-mail information below.)


It's baking season again. Forget about giving fruitcake; these fruitcake cookies from local food writer Joyce Piotrowski keep the tradition alive without the forced smiles and muffled groans.

New Fruity Jumbles

(Makes about 90 cookies)

So many people dislike the traditional candied fruit in fruitcake that I decided to alter the standard recipe. Now my dough is full of white chocolate chips, macadamia nuts, pecans, dried black cherries, raisins and cranberries. You may substitute other dried fruits, such as mango, papaya and pineapple. Or try baking the batter in mini-muffin tins.

1 cup raisins

1 cup chopped dried black cherries

1 cup dried cranberries

2 cups boiling water

1 1/2 cups chopped macadamia nuts

2 1/2 cups chopped unblanched almonds

2 cups white chocolate chips (or you can substitute semisweet chocolate chips)

2 1/4 cups all-purpose flour

2 teaspoons baking soda

8 ounces (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 extra-large eggs

2 teaspoons vanilla extract

In a small metal bowl, combine the raisins, cherries and cranberries and cover the dried fruits with the boiling water. Set them aside to soak for 1 hour.

When you are ready to procede, preheat the oven to 375 degrees. Have a couple of baking sheets ready.

In a medium bowl, combine the macadamia nuts, almonds and white chocolate chips. Set aside.

In a small bowl, sift together the flour and baking soda. Set aside.

In a large bowl with an electric mixer or in a standing mixer, cream together the butter and the granulated and brown sugars until the mixture is light and fluffy. Add the eggs and vanilla and beat for 3 minutes.

Fold the flour mixture into the butter mixture, mixing just until incorporated.

Drain and discard the liquid from the dried fruit; then fold the fruit into the batter. Pour the batter over the mixture of nuts and white chocolate chips and stir to combine.

Drop heaping teaspoons of the batter about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until golden and slightly soft. Rotate baking sheets after 6 minutes.

Per cookie: 122 calories, 2 gm protein, 12 gm carbohydrates, 8 gm fat, 11 mg cholesterol, 3 gm saturated fat, 65 mg sodium, 1 gm dietary fiber

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to