yield: Serves 12
A show-stopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.
Ingredients
Chocolate Heart Lid
* 3 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Cake
* 9 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 5 large eggs, separated, room temperature
* 1/2 cup plus 1 tablespoon sugar
* 1tablespoon framboise liqueur or Grand Marnier
* 1 teaspoon vanilla extract
* 6 tablespoons (3/4 stick) unsalted butter, melted, warm
* 3/4 cup cake flour
Icing
* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 1 1/4 cups (2 1/2 sticks) unsalted butter
* 3 tablespoon light corn syrup
* 3 tablespoons framboise liqueur or Grand Marnier
Assembly
* 1 1-pint basket strawberries, hulled and halved
* 1 1/2-pint basket raspberries
* 1 1-pint basket strawberries with stems, halved through stem end (stems left intact)
Berry Compote
* 2 1-pint baskets strawberries, hulled and sliced
* 3 tablespoons sugar
* 2 tablespoons framboise liqueur or Grand Marnier
* 2 1/2-pint baskets raspberries
Preparation
To make heart lid:
Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.
Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.
Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)
To make cake:
Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.
Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.
Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.
To make icing:
Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.
Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)
To assemble:
Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)
To make Berry Compote:
Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.
Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.
From epicurious.com
Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts
Monday, February 9, 2009
Chocolate Grand Marnier Cake
yield: Makes 12 servings
Ingredients
Cake:
* 10 ounces bittersweet chocolate, chopped
* 1 cup sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 6 large eggs, separated
* 2 tablespoons Grand Marnier or other orange liqueur
* 1 tablespoon finely grated orange peel
* 2 teaspoons vanilla extract
* 1/2 cup all purpose flour
* 1/4 teaspoon salt
Icing:
* 7 ounces bittersweet chocolate, chopped
* 7 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
* 2/3 cup whipping cream
Preparation
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.
For icing:
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.
Cut into wedges and serve.
From epicurious.com
Ingredients
Cake:
* 10 ounces bittersweet chocolate, chopped
* 1 cup sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 6 large eggs, separated
* 2 tablespoons Grand Marnier or other orange liqueur
* 1 tablespoon finely grated orange peel
* 2 teaspoons vanilla extract
* 1/2 cup all purpose flour
* 1/4 teaspoon salt
Icing:
* 7 ounces bittersweet chocolate, chopped
* 7 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
* 2/3 cup whipping cream
Preparation
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.
For icing:
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.
Cut into wedges and serve.
From epicurious.com
Almond Sherry Christmas Trifle
yield: Makes 8 to 10 servings
active time: 1 1/2 hr
total time: 12 hr (includes chilling)
One of the great things about a trifle is that you make it ahead of time, so the cake can soak up the flavors of the custard, fruit, and syrup. It’s a perfect holiday dessert. hide ›
subscribe to Gourmet
Ingredients
For cake layers:
* 3 ounces almond paste (1/3 cup)
* 3/4 cup granulated sugar, divided
* 1 cup all-purpose flour, divided
* 1/4 teaspoon plus a pinch of salt, divided
* 6 large egg yolks
* 3 tablespoons whole milk
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon pure almond extract
* 4 large egg whites at room temperature 30 minutes
For assembling trifle:
* 1 cup sour-cherry preserves
* Sherry syrup
* Vanilla custard
For praline almonds:
* 1/3 cup sliced almonds
* 1/4 cup confectioners sugar
For topping:
* 1 cup chilled heavy cream
* 3 tablespoons medium-dry Sherry
* 1 tablespoon sugar
* Equipment: 2 (15-by 10-inch) 4-sided sheet pans; a 2 1/2 to 3-quart glass trifle or soufflé dish
Preparation
Make cake layers:
Preheat oven to 350°F with racks in upper and lower thirds. Butter sheet pans, then line bottoms with parchment paper and butter parchment. Dust with flour, knocking out excess.
Break up almond paste with your fingers into a food processor. Pulse until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt and process until very finely ground.
Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium speed until they hold soft peaks. With mixer at low speed, add remaining 1/2 cup sugar in a slow stream. Beat at medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Fold in remaining 3/4 cup flour.
Divide batter between pans, spreading evenly, and rap pans against counter a couple of times to release any air bubbles. Bake cakes, switching position halfway through, until pale golden and springy to the touch, 16 to 18 minutes. Cool in pans until warm. Invert onto racks lined with parchment. Carefully peel off parchment from tops and cool completely.
While cake layers cool, pulse preserves in cleaned food processor until smooth.
Assemble trifle:
Trim 1/2 inch from edges of 1 cake layer with a serrated knife to make a 14-by 9-inch rectangle, reserving trimmings; with short end nearest you, halve cake lengthwise. Brush top with some of syrup, then spread 1/4 cup preserves over each piece, leaving a 1-inch border all around. Beginning with a short end, roll up each piece tightly to form a log. Repeat with remaining cake layer. (You will have 4 logs total.)
Spoon 1 cup custard into bottom of trifle dish.
Cut 1 log into 5 rounds with serrated knife, then halve each round. Brush generously with syrup all over. Stand half-moons, curved sides up, around edge of trifle dish (at bottom), arranging them snugly and pressing against side to help them adhere. Tear reserved trimmings into pieces, then dip in syrup and arrange over custard in center of dish.
Cut and brush remaining logs in same manner, arranging slices, curved sides down, against side of trifle dish above first layer (there may be some left over).
Add remaining custard. Brush any remaining cake slices with syrup and arrange in center over custard.
Chill trifle, covered, at least 8 hours.
Make praline almonds:
Have ready an unoiled sheet of parchment paper or lightly oiled foil.
Heat almonds in a dry small heavy skillet over medium heat, stirring frequently, until almonds are hot but not colored. Add confectioners sugar and cook, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes (not all sugar on almonds will melt completely). Immediately transfer to parchment, spreading in 1 layer. Cool completely.
Make topping just before serving:
Beat cream with Sherry and sugar until it just holds soft peaks. Spoon over top of trifle and sprinkle with praline almonds.
Cooks’ notes: •Praline almonds can be made 1 week ahead and kept in an airtight container.
•Trifle (without whipped cream and praline almonds) can be made 2 days ahead and chilled.
From epicurious.com
active time: 1 1/2 hr
total time: 12 hr (includes chilling)
One of the great things about a trifle is that you make it ahead of time, so the cake can soak up the flavors of the custard, fruit, and syrup. It’s a perfect holiday dessert. hide ›
subscribe to Gourmet
Ingredients
For cake layers:
* 3 ounces almond paste (1/3 cup)
* 3/4 cup granulated sugar, divided
* 1 cup all-purpose flour, divided
* 1/4 teaspoon plus a pinch of salt, divided
* 6 large egg yolks
* 3 tablespoons whole milk
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon pure almond extract
* 4 large egg whites at room temperature 30 minutes
For assembling trifle:
* 1 cup sour-cherry preserves
* Sherry syrup
* Vanilla custard
For praline almonds:
* 1/3 cup sliced almonds
* 1/4 cup confectioners sugar
For topping:
* 1 cup chilled heavy cream
* 3 tablespoons medium-dry Sherry
* 1 tablespoon sugar
* Equipment: 2 (15-by 10-inch) 4-sided sheet pans; a 2 1/2 to 3-quart glass trifle or soufflé dish
Preparation
Make cake layers:
Preheat oven to 350°F with racks in upper and lower thirds. Butter sheet pans, then line bottoms with parchment paper and butter parchment. Dust with flour, knocking out excess.
Break up almond paste with your fingers into a food processor. Pulse until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt and process until very finely ground.
Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium speed until they hold soft peaks. With mixer at low speed, add remaining 1/2 cup sugar in a slow stream. Beat at medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Fold in remaining 3/4 cup flour.
Divide batter between pans, spreading evenly, and rap pans against counter a couple of times to release any air bubbles. Bake cakes, switching position halfway through, until pale golden and springy to the touch, 16 to 18 minutes. Cool in pans until warm. Invert onto racks lined with parchment. Carefully peel off parchment from tops and cool completely.
While cake layers cool, pulse preserves in cleaned food processor until smooth.
Assemble trifle:
Trim 1/2 inch from edges of 1 cake layer with a serrated knife to make a 14-by 9-inch rectangle, reserving trimmings; with short end nearest you, halve cake lengthwise. Brush top with some of syrup, then spread 1/4 cup preserves over each piece, leaving a 1-inch border all around. Beginning with a short end, roll up each piece tightly to form a log. Repeat with remaining cake layer. (You will have 4 logs total.)
Spoon 1 cup custard into bottom of trifle dish.
Cut 1 log into 5 rounds with serrated knife, then halve each round. Brush generously with syrup all over. Stand half-moons, curved sides up, around edge of trifle dish (at bottom), arranging them snugly and pressing against side to help them adhere. Tear reserved trimmings into pieces, then dip in syrup and arrange over custard in center of dish.
Cut and brush remaining logs in same manner, arranging slices, curved sides down, against side of trifle dish above first layer (there may be some left over).
Add remaining custard. Brush any remaining cake slices with syrup and arrange in center over custard.
Chill trifle, covered, at least 8 hours.
Make praline almonds:
Have ready an unoiled sheet of parchment paper or lightly oiled foil.
Heat almonds in a dry small heavy skillet over medium heat, stirring frequently, until almonds are hot but not colored. Add confectioners sugar and cook, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes (not all sugar on almonds will melt completely). Immediately transfer to parchment, spreading in 1 layer. Cool completely.
Make topping just before serving:
Beat cream with Sherry and sugar until it just holds soft peaks. Spoon over top of trifle and sprinkle with praline almonds.
Cooks’ notes: •Praline almonds can be made 1 week ahead and kept in an airtight container.
•Trifle (without whipped cream and praline almonds) can be made 2 days ahead and chilled.
From epicurious.com
Dark Chocolate Souffles with Cardamom Creme Anglaise
Yield: Makes 8
Ingredients
* 5 ounces bittersweet chocolate, chopped
* 1 tablespoon unsalted butter
* 1/4 cup plus 3 tablespoons sugar
* 2 tablespoons all purpose flour
* 1 teaspoon unsweetened cocoa powder
* 3/4 cup whole milk
* 1/4 teaspoon vanilla extract
* 4 large egg yolks
* 5 large egg whites
* 1/4 teaspoon coarse kosher salt
* Cardamom Crème Anglaise
Preparation
Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.
Test-kitchen tip: To crack cardamom pods without losing the tiny seeds, crush them in a mortar with a pestle, or place the pods in a resealable plastic bag, then crush with a rolling pin or meat tenderizer.
From epicurious.com
Ingredients
* 5 ounces bittersweet chocolate, chopped
* 1 tablespoon unsalted butter
* 1/4 cup plus 3 tablespoons sugar
* 2 tablespoons all purpose flour
* 1 teaspoon unsweetened cocoa powder
* 3/4 cup whole milk
* 1/4 teaspoon vanilla extract
* 4 large egg yolks
* 5 large egg whites
* 1/4 teaspoon coarse kosher salt
* Cardamom Crème Anglaise
Preparation
Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.
Test-kitchen tip: To crack cardamom pods without losing the tiny seeds, crush them in a mortar with a pestle, or place the pods in a resealable plastic bag, then crush with a rolling pin or meat tenderizer.
From epicurious.com
Blood Orange French 75
Yield: Serves 12
Blood orange pulp and a dash of bitters update the classic Champagne-gin cocktail. Make the base for the drink one day ahead if you like.
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Ingredients
* 3 blood oranges (about 1 pound)
* 1 1/2 cups gin
* 2 tablespoons sugar
* 1/2 teaspoon angostura bitters
* 2 750-ml bottles chilled Champagne
Preparation
Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.
Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.
From epicurious.com
Blood orange pulp and a dash of bitters update the classic Champagne-gin cocktail. Make the base for the drink one day ahead if you like.
subscribe to Bon Appétit
Ingredients
* 3 blood oranges (about 1 pound)
* 1 1/2 cups gin
* 2 tablespoons sugar
* 1/2 teaspoon angostura bitters
* 2 750-ml bottles chilled Champagne
Preparation
Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.
Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.
From epicurious.com
The Bee's Knees Cocktail
Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets its sweetness from a quick-to-prepare honey syrup. And we've given this classic drink a floral, Provençal twist by adding lavender. The result is unexpected and delicious: a perfect balance of sharp, fragrant, sweet, and strong.
Ingredients
* 1/4 cup hot water
* 1 teaspoon dried lavender blossoms*
* 1/4 cup honey
* 6 tablespoons gin
* 2 tablespoons lemon juice
Preparation
Mix hot water and dried lavender blossoms in bowl. Let steep 5 minutes. Whisk in 1/4 cup honey. Strain into another bowl. Add 3 tablespoons of the honey syrup, gin, and lemon juice; strain into cocktail shaker with ice. Shake well and strain into 2 chilled Martini glasses.
*Available at health foods stores.
From epicurious.com
Ingredients
* 1/4 cup hot water
* 1 teaspoon dried lavender blossoms*
* 1/4 cup honey
* 6 tablespoons gin
* 2 tablespoons lemon juice
Preparation
Mix hot water and dried lavender blossoms in bowl. Let steep 5 minutes. Whisk in 1/4 cup honey. Strain into another bowl. Add 3 tablespoons of the honey syrup, gin, and lemon juice; strain into cocktail shaker with ice. Shake well and strain into 2 chilled Martini glasses.
*Available at health foods stores.
From epicurious.com
Sunday, February 8, 2009
Pumpkin Pie Cake
If you like pumpkin pie, you'll love this cake's subtle spice flavors and velvety cream cheese frosting. The slightly sweet and mild pecans add a pleasant crunch to the smooth frosting. Pumpkin-pie spice is a combination of warm spices: cinnamon, ginger, nutmeg, allspice, cloves, and mace. Use it to enliven applesauce, vanilla ice cream, or tea.
Cake:
Cooking spray
2 tablespoons all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup canola oil
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can unsweetened pumpkin
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin-pie spice
1/2 teaspoon salt
Frosting:
2 tablespoons butter, softened
1 (8-ounce) package 1/3-less-fat cream cheese
3 cups powdered sugar
2 teaspoons fresh orange juice
1/4 cup chopped pecans, toasted
Orange slices (optional)
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.
Yield: 16 servings (serving size: 1 slice)
CALORIES 318 (30% from fat); FAT 10.6g (sat 3.5g,mono 3.8g,poly 1.8g); IRON 1.6mg; CHOLESTEROL 40mg; CALCIUM 42mg; CARBOHYDRATE 51.8g; SODIUM 284mg; PROTEIN 5.2g; FIBER 1.4g
Cooking Light, NOVEMBER 2005
Cake:
Cooking spray
2 tablespoons all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup canola oil
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can unsweetened pumpkin
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin-pie spice
1/2 teaspoon salt
Frosting:
2 tablespoons butter, softened
1 (8-ounce) package 1/3-less-fat cream cheese
3 cups powdered sugar
2 teaspoons fresh orange juice
1/4 cup chopped pecans, toasted
Orange slices (optional)
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.
Yield: 16 servings (serving size: 1 slice)
CALORIES 318 (30% from fat); FAT 10.6g (sat 3.5g,mono 3.8g,poly 1.8g); IRON 1.6mg; CHOLESTEROL 40mg; CALCIUM 42mg; CARBOHYDRATE 51.8g; SODIUM 284mg; PROTEIN 5.2g; FIBER 1.4g
Cooking Light, NOVEMBER 2005
Monday, November 24, 2008
Cheesecake Swirl Bars
Yield 1 dozen
Ingredients
* 55 vanilla wafers, crushed
* 6 tablespoons butter, melted
* 1/2 cup finely chopped pecans, toasted
* 16 ounces cream cheese, softened
* 1/2 cup sugar
* 1 1/2 teaspoons rum extract
* 2 large eggs
* 1/4 cup refrigerated eggnog
* 1/2 cup white chocolate morsels, melted
* 1/2 cup double chocolate morsels, melted (we tested with Ghirardelli), or regular semisweet morsels
Preparation
Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 8" or 9" square pan. Bake at 350° for 8 minutes. Cool.
Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth. Add eggs, 1 at a time, beating just until blended. Pour 1 1/2 cups cream cheese batter evenly over baked crust.
Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion. Spoon evenly over cream cheese batter. Stir melted semisweet chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl batters with a knife.
Bake at 350° for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before serving. Cut into bars.
Christmas with Southern Living, 2005, Oxmoor House, JUNE 2005
Ingredients
* 55 vanilla wafers, crushed
* 6 tablespoons butter, melted
* 1/2 cup finely chopped pecans, toasted
* 16 ounces cream cheese, softened
* 1/2 cup sugar
* 1 1/2 teaspoons rum extract
* 2 large eggs
* 1/4 cup refrigerated eggnog
* 1/2 cup white chocolate morsels, melted
* 1/2 cup double chocolate morsels, melted (we tested with Ghirardelli), or regular semisweet morsels
Preparation
Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 8" or 9" square pan. Bake at 350° for 8 minutes. Cool.
Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth. Add eggs, 1 at a time, beating just until blended. Pour 1 1/2 cups cream cheese batter evenly over baked crust.
Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion. Spoon evenly over cream cheese batter. Stir melted semisweet chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl batters with a knife.
Bake at 350° for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before serving. Cut into bars.
Christmas with Southern Living, 2005, Oxmoor House, JUNE 2005
Aunt Kat's Creamy Eggnog
Yield Makes 3 quarts
Ingredients
* 1 quart milk
* 12 eggs
* 1/4 teaspoon salt
* 1 1/2 cups sugar
* 3/4 cup to 1 1/2 cups bourbon*
* 1 tablespoon vanilla extract
* 1/2 teaspoon ground nutmeg, divided
* 1 quart whipping cream
Preparation
Heat milk in a large saucepan over medium heat. (Do not boil.)
Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.
Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.
Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.
*1 1/2 to 2 cups milk may be substituted for bourbon.
Southern Living, DECEMBER 2001
Ingredients
* 1 quart milk
* 12 eggs
* 1/4 teaspoon salt
* 1 1/2 cups sugar
* 3/4 cup to 1 1/2 cups bourbon*
* 1 tablespoon vanilla extract
* 1/2 teaspoon ground nutmeg, divided
* 1 quart whipping cream
Preparation
Heat milk in a large saucepan over medium heat. (Do not boil.)
Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.
Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.
Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.
*1 1/2 to 2 cups milk may be substituted for bourbon.
Southern Living, DECEMBER 2001
Cupid's Creamy Peppermint Punch
If you serve this dreamy drink in a large punch bowl, hang peppermint candy canes on the bowl's rim.
Yield Makes about 1 gallon
Ingredients
* 1 quart eggnog
* 1 (1-liter) bottle club soda, chilled
* 1/2 gallon peppermint ice cream, softened
* Hard peppermint candies, crushed
Preparation
Stir together first 3 ingredients in a punch bowl or large bowl; sprinkle with peppermint candy, and serve immediately.
Note: Punch may be made ahead, without crushed peppermint candies, and chilled 2 hours. Stir well, and sprinkle with candies just before serving.
Shelley Ford, Dunwoody, Georgia, Southern Living, NOVEMBER 2004
Yield Makes about 1 gallon
Ingredients
* 1 quart eggnog
* 1 (1-liter) bottle club soda, chilled
* 1/2 gallon peppermint ice cream, softened
* Hard peppermint candies, crushed
Preparation
Stir together first 3 ingredients in a punch bowl or large bowl; sprinkle with peppermint candy, and serve immediately.
Note: Punch may be made ahead, without crushed peppermint candies, and chilled 2 hours. Stir well, and sprinkle with candies just before serving.
Shelley Ford, Dunwoody, Georgia, Southern Living, NOVEMBER 2004
Garnet Yams with Blis Maple Syrup and Maple-Sugar Streusel
Yams:
* 3 1/2 pounds slender garnet yams or other yams (red-skinned sweet potatoes; about 2 1/2 inches in diameter)
* 1/4 cup Blis maple syrup or other pure maple syrup
* 1/4 cup (1/2 stick) unsalted butter
* 1 tablespoon apple cider vinegar
* 1 teaspoon coarse kosher salt
* 3/4 teaspoon freshly ground black pepper
Streusel:
* 1 cup all purpose flour
* 1/2 cup maple sugar* (scant 3 ounces)
* 1/3 cup (packed) golden brown sugar
* 3/4 teaspoon ground cinnamon
* 6 tablespoons (3/4 stick) unsalted butter, melted
Preparation
For yams:
Butter 13x9x2-inch glass baking dish. Peel yams; cut 1 inch off ends. Coarsely grate enough of yam ends to measure 1/2 cup; set aside for streusel. Discard remaining ends. Cut remaining whole yams into 1/3-inch-thick rounds. Arrange yam rounds in 4 overlapping lengthwise rows in prepared baking dish.
Bring 1/2 cup water, maple syrup, butter, and cider vinegar to boil in small saucepan. Stir in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Pour maple syrup mixture over yams. Cover baking dish tightly with foil.
For streusel:
Mix first 4 ingredients in small bowl. Add melted butter and rub in with fingertips until moist clumps form. Mix in reserved 1/2 cup grated yams. DO AHEAD: Yams and streusel can be made 6 hours ahead. Cover separately and refrigerate. Let yams stand at room temperature 1 hour before baking.
Preheat oven to 375°F. Bake yams covered until almost tender, about 40 minutes. Increase oven temperature to 400°F. Sprinkle streusel over and bake uncovered until yams are very tender and streusel is golden and slightly crisp, about 35 minutes longer. Serve warm.
* Available at some supermarkets and at specialty foods stores and natural foods stores.
From Epicurious.com
* 3 1/2 pounds slender garnet yams or other yams (red-skinned sweet potatoes; about 2 1/2 inches in diameter)
* 1/4 cup Blis maple syrup or other pure maple syrup
* 1/4 cup (1/2 stick) unsalted butter
* 1 tablespoon apple cider vinegar
* 1 teaspoon coarse kosher salt
* 3/4 teaspoon freshly ground black pepper
Streusel:
* 1 cup all purpose flour
* 1/2 cup maple sugar* (scant 3 ounces)
* 1/3 cup (packed) golden brown sugar
* 3/4 teaspoon ground cinnamon
* 6 tablespoons (3/4 stick) unsalted butter, melted
Preparation
For yams:
Butter 13x9x2-inch glass baking dish. Peel yams; cut 1 inch off ends. Coarsely grate enough of yam ends to measure 1/2 cup; set aside for streusel. Discard remaining ends. Cut remaining whole yams into 1/3-inch-thick rounds. Arrange yam rounds in 4 overlapping lengthwise rows in prepared baking dish.
Bring 1/2 cup water, maple syrup, butter, and cider vinegar to boil in small saucepan. Stir in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Pour maple syrup mixture over yams. Cover baking dish tightly with foil.
For streusel:
Mix first 4 ingredients in small bowl. Add melted butter and rub in with fingertips until moist clumps form. Mix in reserved 1/2 cup grated yams. DO AHEAD: Yams and streusel can be made 6 hours ahead. Cover separately and refrigerate. Let yams stand at room temperature 1 hour before baking.
Preheat oven to 375°F. Bake yams covered until almost tender, about 40 minutes. Increase oven temperature to 400°F. Sprinkle streusel over and bake uncovered until yams are very tender and streusel is golden and slightly crisp, about 35 minutes longer. Serve warm.
* Available at some supermarkets and at specialty foods stores and natural foods stores.
From Epicurious.com
Warm Caramelized Pears with Clove Zabaglione
his stylish dessert calls for very little preparation. It can easily be doubled to serve more diners. Marsala is an Italian wine that is available dry, semisweet, and sweet. Use sweet Marsala for this recipe.
Yield 8 servings
Ingredients
* 1 teaspoon sugar
* 1/4 teaspoon ground cloves
* 1/4 teaspoon allspice
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/2 cup Marsala
* 3 tablespoons honey
* 1 tablespoon butter
* 2 pieces lemon rind (about 1 x 3-inches long)
* 4 large Bosc pears, halved and cored (about 2 pounds)
* Cooking spray
* 6 tablespoons Marsala
* 1/4 cup sugar
* 2 tablespoons water
* 1/8 teaspoon salt
* 4 large egg yolks
* 1 teaspoon butter
* Lemon zest (optional)
* Ground nutmeg (optional)
Preparation
Preheat an oven to 350°.
Combine first 5 ingredients in a small bowl; set aside.
Combine 1/2 cup Marsala, honey, 1 tablespoon butter, rind, and 1 teaspoon spice mixture in a small saucepan. Heat over medium heat until butter is melted.
Place pear halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Pour Marsala mixture over pears. Bake at 350° for 30 minutes or until pears are tender, basting occasionally. Remove from oven; keep warm.
Combine 6 tablespoons Marsala, 1/4 cup sugar, water, salt, and egg yolks in a medium, heavy saucepan, stirring with a whisk. Cook over low heat, whisking constantly, until mixture is thick (about 5 minutes). Stir in remaining spice mixture and 1 teaspoon butter until blended. Place 1 pear half in each individual bowl. Spoon 1/4 cup sauce over each pear half. Garnish with lemon zest and nutmeg, if desired. Serve immediately.
Nutritional Information
Calories:196 (19% from fat)
Fat:4.2g (sat 1.8g,mono 1.8g,poly 0.5g)
Protein:1.8g
Carbohydrate:33.4g
Fiber:3.4g
Cholesterol:107mg
Iron:0.5mg
Sodium:58mg
Calcium:25mg
Joanne Weir, Cooking Light, NOVEMBER 2005
Yield 8 servings
Ingredients
* 1 teaspoon sugar
* 1/4 teaspoon ground cloves
* 1/4 teaspoon allspice
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/2 cup Marsala
* 3 tablespoons honey
* 1 tablespoon butter
* 2 pieces lemon rind (about 1 x 3-inches long)
* 4 large Bosc pears, halved and cored (about 2 pounds)
* Cooking spray
* 6 tablespoons Marsala
* 1/4 cup sugar
* 2 tablespoons water
* 1/8 teaspoon salt
* 4 large egg yolks
* 1 teaspoon butter
* Lemon zest (optional)
* Ground nutmeg (optional)
Preparation
Preheat an oven to 350°.
Combine first 5 ingredients in a small bowl; set aside.
Combine 1/2 cup Marsala, honey, 1 tablespoon butter, rind, and 1 teaspoon spice mixture in a small saucepan. Heat over medium heat until butter is melted.
Place pear halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Pour Marsala mixture over pears. Bake at 350° for 30 minutes or until pears are tender, basting occasionally. Remove from oven; keep warm.
Combine 6 tablespoons Marsala, 1/4 cup sugar, water, salt, and egg yolks in a medium, heavy saucepan, stirring with a whisk. Cook over low heat, whisking constantly, until mixture is thick (about 5 minutes). Stir in remaining spice mixture and 1 teaspoon butter until blended. Place 1 pear half in each individual bowl. Spoon 1/4 cup sauce over each pear half. Garnish with lemon zest and nutmeg, if desired. Serve immediately.
Nutritional Information
Calories:196 (19% from fat)
Fat:4.2g (sat 1.8g,mono 1.8g,poly 0.5g)
Protein:1.8g
Carbohydrate:33.4g
Fiber:3.4g
Cholesterol:107mg
Iron:0.5mg
Sodium:58mg
Calcium:25mg
Joanne Weir, Cooking Light, NOVEMBER 2005
Absinthe Sazerac
Ingredients
* 1 1/2 cups ice cubes
* 1 cube or 1/2 teaspoon sugar
* 4 dashes Peychaud Bitters*
* 1/4 cup (2 ounces) rye whiskey
* About 1/2 teaspoon absinthe
* 1 thin strip lemon peel
* *Peychaud Bitters are available online at buffalotrace.com. If unavailable, Angostura Bitters can be substituted.
Preparation
Fill old-fashioned glass with 1 cup ice and set aside. In second old-fashioned glass, stir together sugar, bitters, and ½ teaspoon water until sugar is completely dissolved, about 30 seconds. Add rye whiskey and remaining ½ cup ice, and stir well, at least 15 seconds. From first glass, discard ice, then add absinthe. Holding glass horizontally, roll it between your thumbs and forefingers so that absinthe completely coats the interior, then discard excess. Strain rye whiskey mixture into chilled, absinthe-coated glass. Squeeze lemon peel over drink, making sure oils fall into glass, then drop peel into drink, and serve.
From Epicurious.com
* 1 1/2 cups ice cubes
* 1 cube or 1/2 teaspoon sugar
* 4 dashes Peychaud Bitters*
* 1/4 cup (2 ounces) rye whiskey
* About 1/2 teaspoon absinthe
* 1 thin strip lemon peel
* *Peychaud Bitters are available online at buffalotrace.com. If unavailable, Angostura Bitters can be substituted.
Preparation
Fill old-fashioned glass with 1 cup ice and set aside. In second old-fashioned glass, stir together sugar, bitters, and ½ teaspoon water until sugar is completely dissolved, about 30 seconds. Add rye whiskey and remaining ½ cup ice, and stir well, at least 15 seconds. From first glass, discard ice, then add absinthe. Holding glass horizontally, roll it between your thumbs and forefingers so that absinthe completely coats the interior, then discard excess. Strain rye whiskey mixture into chilled, absinthe-coated glass. Squeeze lemon peel over drink, making sure oils fall into glass, then drop peel into drink, and serve.
From Epicurious.com
Rum or Bourbon Balls
Out of the two "ball" recipes I have on this blog, I prefer this one. They pack a real punch and were gobbled up at my father's birthday celebration this Fall.
Ingredients:
1 c. powdered sugar
1/3 c. rum or bourbon
1/4 c. light corn syrup
2 1/2 c. crushed vanilla wafers (food processor makes this step easy!)
1 c. chopped pecans
Preparation:
Stir together powdered sugar, alcohol and corn syrup. Then add the crushed wafers and chopped nuts. Mix until evenly moistened and pinch a walnut sized piece and roll it firmly between the palms of your hands, repeat until all balls have been made. Then sift 1/2 cup powdered sugar and 1 tablespoon cocoa powder onto a plate, roll the balls in the powder until evenly coated. Store in an airtight tin with doilies or wax paper between layers. Recommend candy sized Christmas cups for serving.
Makes about 20 balls.
From Cooks.com
Ingredients:
1 c. powdered sugar
1/3 c. rum or bourbon
1/4 c. light corn syrup
2 1/2 c. crushed vanilla wafers (food processor makes this step easy!)
1 c. chopped pecans
Preparation:
Stir together powdered sugar, alcohol and corn syrup. Then add the crushed wafers and chopped nuts. Mix until evenly moistened and pinch a walnut sized piece and roll it firmly between the palms of your hands, repeat until all balls have been made. Then sift 1/2 cup powdered sugar and 1 tablespoon cocoa powder onto a plate, roll the balls in the powder until evenly coated. Store in an airtight tin with doilies or wax paper between layers. Recommend candy sized Christmas cups for serving.
Makes about 20 balls.
From Cooks.com
Sweet Challah
Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although this bread is best eaten the day it's made, you can also bake it one day in advance. Cool the bread completely, wrap in plastic wrap, and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.
Yield 1 loaf, 12 servings (serving size: 1 slice)
Ingredients
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 tablespoons honey
* Dash of saffron threads, crushed
* 3 tablespoons butter, melted and cooled
* 1 teaspoon salt
* 1 large egg
* 3 cups bread flour (about 14 1/4 ounces), divided
* Cooking spray
* 1 teaspoon cornmeal
* 1 teaspoon water
* 1 large egg yolk, lightly beaten
* 1/4 teaspoon poppy seeds
Preparation
Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.
Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.
Preheat oven to 375°.
Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
Nutritional Information
Calories:157 (24% from fat)
Fat:4.1g (sat 2.1g,mono 1.2g,poly 0.4g)
Protein:5g
Carbohydrate:26.9g
Fiber:0.9g
Cholesterol:42mg
Iron:1.7mg
Sodium:202mg
Calcium:7mg
Kathryn Conrad, Cooking Light, NOVEMBER 2005
Yield 1 loaf, 12 servings (serving size: 1 slice)
Ingredients
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 tablespoons honey
* Dash of saffron threads, crushed
* 3 tablespoons butter, melted and cooled
* 1 teaspoon salt
* 1 large egg
* 3 cups bread flour (about 14 1/4 ounces), divided
* Cooking spray
* 1 teaspoon cornmeal
* 1 teaspoon water
* 1 large egg yolk, lightly beaten
* 1/4 teaspoon poppy seeds
Preparation
Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.
Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.
Preheat oven to 375°.
Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
Nutritional Information
Calories:157 (24% from fat)
Fat:4.1g (sat 2.1g,mono 1.2g,poly 0.4g)
Protein:5g
Carbohydrate:26.9g
Fiber:0.9g
Cholesterol:42mg
Iron:1.7mg
Sodium:202mg
Calcium:7mg
Kathryn Conrad, Cooking Light, NOVEMBER 2005
Wild Rice Stuffing
For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird--both should reach an internal temperature of 165°. You can also make this to serve alongside a roast or ham.
Yield 12 servings (serving size: 1/2 cup)
Ingredients
* Cooking spray
* 1 1/2 cups chopped celery
* 1 cup chopped onion
* 1 cup uncooked wild rice
* 2 garlic cloves, minced
* 4 cups fat-free, less-sodium chicken broth
* 1 1/2 tablespoons chopped fresh sage
* 1 cup uncooked long-grain brown rice
* 1/2 cup dried sweet cherries
* 1/2 cup chopped dried apricots
* 1/2 cup chopped pecans, toasted
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Preparation
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.
Nutritional Information
Calories:192 (19% from fat)
Fat:4g (sat 0.4g,mono 2.1g,poly 1.3g)
Protein:5.1g
Carbohydrate:34.4g
Fiber:3.6g
Cholesterol:0.0mg
Iron:1.2mg
Sodium:243mg
Calcium:35mg
Jaime Harder, Cooking Light, NOVEMBER 2007
Yield 12 servings (serving size: 1/2 cup)
Ingredients
* Cooking spray
* 1 1/2 cups chopped celery
* 1 cup chopped onion
* 1 cup uncooked wild rice
* 2 garlic cloves, minced
* 4 cups fat-free, less-sodium chicken broth
* 1 1/2 tablespoons chopped fresh sage
* 1 cup uncooked long-grain brown rice
* 1/2 cup dried sweet cherries
* 1/2 cup chopped dried apricots
* 1/2 cup chopped pecans, toasted
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Preparation
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.
Nutritional Information
Calories:192 (19% from fat)
Fat:4g (sat 0.4g,mono 2.1g,poly 1.3g)
Protein:5.1g
Carbohydrate:34.4g
Fiber:3.6g
Cholesterol:0.0mg
Iron:1.2mg
Sodium:243mg
Calcium:35mg
Jaime Harder, Cooking Light, NOVEMBER 2007
Roasted Chicken with Asiago Polenta and Truffled Mushroom
Mushrooms and truffle oil are paired with hearty polenta and simple roasted chicken. Look for packages of mixed wild mushrooms in the produce section, or use any combination of oyster, shiitake, chanterelle, and cremini mushrooms.
Yield 6 servings (serving size: about 6 ounces chicken, 2 1/2 tablespoons gravy, 1/2 cup polenta, and 1/2 cup mushrooms)
Ingredients
* Chicken:
* 1 (5-pound) roasting chicken
* 1 1/2 teaspoons finely chopped fresh thyme
* 2 teaspoons fresh orange juice
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 garlic cloves, minced
* 1 orange, halved
* 6 garlic cloves, peeled
* 2 thyme sprigs
* 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
* Cooking spray
* 1/2 cup white wine
* 2 teaspoons all-purpose flour
*
Mushrooms:
* 2 teaspoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 12 ounces mixed wild mushrooms, sliced (about 8 cups)
* 1 (8-ounce) package presliced mushrooms
* 2 teaspoons truffle oil
*
Polenta:
* 2 cups fat-free milk
* 3/4 cup water
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3/4 cup instant dry polenta
* 1/2 cup (2 ounces) grated Asiago cheese
Preparation
Preheat oven to 325°.
To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine thyme, orange juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic; rub over breast and drumsticks under loosened skin. Place orange halves in body cavity. Lift wing tips up and over back; tuck under chicken.
Combine 6 garlic cloves, 2 thyme sprigs, and 1 cup of broth in a shallow roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into the meaty part of thigh, making sure not to touch bone.
Bake at 325° for 2 hours or until thermometer registers 180°. Let stand 10 minutes. Discard skin. Place chicken on a platter, reserving drippings in pan; cover chicken and keep warm. Add wine to drippings in pan, scraping pan to loosen browned bits; discard thyme sprigs.
Place flour in a small saucepan; gradually add remaining broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into flour mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Keep warm.
To prepare mushrooms, melt butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and mushrooms; cook 5 minutes or until the mushrooms release moisture and darken, stirring frequently. Remove from heat; stir in truffle oil.
To prepare polenta, combine milk, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk; reduce heat, and cook 2 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve with chicken, gravy, and mushrooms.
Nutritional Information
Calories:467 (30% from fat)
Fat:15.8g (sat 5.6g,mono 5.9g,poly 2.7g)
Protein:52.4g
Carbohydrate:27.5g
Fiber:3.4g
Cholesterol:135mg
Iron:2.9mg
Sodium:814mg
Calcium:221mg
Cooking Light, DECEMBER 2004
Yield 6 servings (serving size: about 6 ounces chicken, 2 1/2 tablespoons gravy, 1/2 cup polenta, and 1/2 cup mushrooms)
Ingredients
* Chicken:
* 1 (5-pound) roasting chicken
* 1 1/2 teaspoons finely chopped fresh thyme
* 2 teaspoons fresh orange juice
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 garlic cloves, minced
* 1 orange, halved
* 6 garlic cloves, peeled
* 2 thyme sprigs
* 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
* Cooking spray
* 1/2 cup white wine
* 2 teaspoons all-purpose flour
*
Mushrooms:
* 2 teaspoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 12 ounces mixed wild mushrooms, sliced (about 8 cups)
* 1 (8-ounce) package presliced mushrooms
* 2 teaspoons truffle oil
*
Polenta:
* 2 cups fat-free milk
* 3/4 cup water
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3/4 cup instant dry polenta
* 1/2 cup (2 ounces) grated Asiago cheese
Preparation
Preheat oven to 325°.
To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine thyme, orange juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic; rub over breast and drumsticks under loosened skin. Place orange halves in body cavity. Lift wing tips up and over back; tuck under chicken.
Combine 6 garlic cloves, 2 thyme sprigs, and 1 cup of broth in a shallow roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into the meaty part of thigh, making sure not to touch bone.
Bake at 325° for 2 hours or until thermometer registers 180°. Let stand 10 minutes. Discard skin. Place chicken on a platter, reserving drippings in pan; cover chicken and keep warm. Add wine to drippings in pan, scraping pan to loosen browned bits; discard thyme sprigs.
Place flour in a small saucepan; gradually add remaining broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into flour mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Keep warm.
To prepare mushrooms, melt butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and mushrooms; cook 5 minutes or until the mushrooms release moisture and darken, stirring frequently. Remove from heat; stir in truffle oil.
To prepare polenta, combine milk, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk; reduce heat, and cook 2 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve with chicken, gravy, and mushrooms.
Nutritional Information
Calories:467 (30% from fat)
Fat:15.8g (sat 5.6g,mono 5.9g,poly 2.7g)
Protein:52.4g
Carbohydrate:27.5g
Fiber:3.4g
Cholesterol:135mg
Iron:2.9mg
Sodium:814mg
Calcium:221mg
Cooking Light, DECEMBER 2004
Pumpkin Pie Cake
If you like pumpkin pie, you'll love this cake's subtle spice flavors and velvety cream cheese frosting. The slightly sweet and mild pecans add a pleasant crunch to the smooth frosting. Pumpkin-pie spice is a combination of warm spices: cinnamon, ginger, nutmeg, allspice, cloves, and mace. Use it to enliven applesauce, vanilla ice cream, or tea.
Yield 16 servings (serving size: 1 slice)
Ingredients
* Cake:
* Cooking spray
* 2 tablespoons all-purpose flour
* 1 cup granulated sugar
* 1/2 cup packed brown sugar
* 1/4 cup canola oil
* 1/2 cup egg substitute
* 2 large eggs
* 1 (15-ounce) can unsweetened pumpkin
* 2 cups all-purpose flour (about 9 ounces)
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons pumpkin-pie spice
* 1/2 teaspoon salt
*
Frosting:
* 2 tablespoons butter, softened
* 1 (8-ounce) package 1/3-less-fat cream cheese
* 3 cups powdered sugar
* 2 teaspoons fresh orange juice
* 1/4 cup chopped pecans, toasted
* Orange slices (optional)
Preparation
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.
Nutritional Information
Calories:318 (30% from fat)
Fat:10.6g (sat 3.5g,mono 3.8g,poly 1.8g)
Protein:5.2g
Carbohydrate:51.8g
Fiber:1.4g
Cholesterol:40mg
Iron:1.6mg
Sodium:284mg
Calcium:42mg
Liz Rhoades, Cooking Light, NOVEMBER 2005
Yield 16 servings (serving size: 1 slice)
Ingredients
* Cake:
* Cooking spray
* 2 tablespoons all-purpose flour
* 1 cup granulated sugar
* 1/2 cup packed brown sugar
* 1/4 cup canola oil
* 1/2 cup egg substitute
* 2 large eggs
* 1 (15-ounce) can unsweetened pumpkin
* 2 cups all-purpose flour (about 9 ounces)
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons pumpkin-pie spice
* 1/2 teaspoon salt
*
Frosting:
* 2 tablespoons butter, softened
* 1 (8-ounce) package 1/3-less-fat cream cheese
* 3 cups powdered sugar
* 2 teaspoons fresh orange juice
* 1/4 cup chopped pecans, toasted
* Orange slices (optional)
Preparation
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.
Nutritional Information
Calories:318 (30% from fat)
Fat:10.6g (sat 3.5g,mono 3.8g,poly 1.8g)
Protein:5.2g
Carbohydrate:51.8g
Fiber:1.4g
Cholesterol:40mg
Iron:1.6mg
Sodium:284mg
Calcium:42mg
Liz Rhoades, Cooking Light, NOVEMBER 2005
Mashed Potato Gratin
Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.
Yield 14 servings (serving size: 1/2 cup)
Ingredients
* 4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
* 1 cup (4 ounces) fontina cheese, shredded and divided
* 3/4 cup (3 ounces) Gruyère cheese, shredded and divided
* 1 1/2 tablespoons butter
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 cup warm 1% low-fat milk (100° to 110°)
* Cooking spray
Preparation
Preheat oven to 400°.
Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.
Preheat broiler.
Broil gratin 5 minutes or until cheese is brown and bubbly.
Nutritional Information
Calories:188 (29% from fat)
Fat:6g (sat 3.6g,mono 1.7g,poly 0.4g)
Protein:6.9g
Carbohydrate:27.1g
Fiber:2.3g
Cholesterol:20mg
Iron:0.4mg
Sodium:276mg
Calcium:134mg
Jackie Mills, Cooking Light, NOVEMBER 2006
Yield 14 servings (serving size: 1/2 cup)
Ingredients
* 4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
* 1 cup (4 ounces) fontina cheese, shredded and divided
* 3/4 cup (3 ounces) Gruyère cheese, shredded and divided
* 1 1/2 tablespoons butter
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 cup warm 1% low-fat milk (100° to 110°)
* Cooking spray
Preparation
Preheat oven to 400°.
Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.
Preheat broiler.
Broil gratin 5 minutes or until cheese is brown and bubbly.
Nutritional Information
Calories:188 (29% from fat)
Fat:6g (sat 3.6g,mono 1.7g,poly 0.4g)
Protein:6.9g
Carbohydrate:27.1g
Fiber:2.3g
Cholesterol:20mg
Iron:0.4mg
Sodium:276mg
Calcium:134mg
Jackie Mills, Cooking Light, NOVEMBER 2006
Basic Cranberry Sauce
Make this tangy-sweet sauce up to two days ahead, and refrigerate it. Serve with turkey, chicken, quail, duck, or ham.
Yield 14 servings (serving size: 2 tablespoons)
Ingredients
* 1/2 cup packed dark brown sugar
* 1/2 cup fresh orange juice (about 2 oranges)
* 1/4 cup water
* 1 1/2 tablespoons honey
* 1/8 teaspoon ground allspice
* 1 (12-ounce) package fresh cranberries
* 1 (3-inch) cinnamon stick
Preparation
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
Nutritional Information
Calories: 54 (0.0% from fat)
Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein: 0.1g
Carbohydrate: 13.6g
Fiber: 0.9g
Cholesterol:0.0mg
Iron: 0.2mg
Sodium: 3mg
Calcium: 8mg
Laura Zapalowski, Cooking Light, NOVEMBER 2007
Yield 14 servings (serving size: 2 tablespoons)
Ingredients
* 1/2 cup packed dark brown sugar
* 1/2 cup fresh orange juice (about 2 oranges)
* 1/4 cup water
* 1 1/2 tablespoons honey
* 1/8 teaspoon ground allspice
* 1 (12-ounce) package fresh cranberries
* 1 (3-inch) cinnamon stick
Preparation
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
Nutritional Information
Calories: 54 (0.0% from fat)
Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein: 0.1g
Carbohydrate: 13.6g
Fiber: 0.9g
Cholesterol:0.0mg
Iron: 0.2mg
Sodium: 3mg
Calcium: 8mg
Laura Zapalowski, Cooking Light, NOVEMBER 2007
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