It’s like Christmas in July when unwrapping a colorful French-style culinary package called a papillote. A papillote is a little bundle of sumptuous delicacies tied up and baked in baking parchment paper. Fish selections are favorites. On a large sheet of baking parchment paper, center a portion of cod, sea bass or salmon on top of 2 trimmed leek halves and a fanned apricot half. Make a pouch of the parchment paper by pulling it up around the fish. While holding the paper up, fill, just to the edge of the fish, a half portion of Chardonnay and a half portion of chicken stock. Top the fish with kosher salt, a pinch of fresh ground ginger and a sprig of rosemary. Ribbons of zucchini can be set on the sides for more variety. Tie the bundle tightly with all cotton baking string. Bake the papillote in a baking dish (in case it leaks) at 350˚F for 20 -25 minutes until the fish is cooked thoroughly. It is a French tradition to serve the papillote with the paper edges of the parchment paper peeled back, since the paper is not eaten. It is a lovely presentation – like individual presents for the guests. It is a gift of international cuisine. Kelly McBride Loft ©