This recipe came from the October issue of Weight Watchers magazine. But don't let that fool you. These little gems are unbelievably simple to make and delightfully tasty. Perfect for a New Year's party dessert or for a cold weekend in during the winter.
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Salted Creamy Fudge
Makes 32 servings (Weight Watchers - 2 points each)
Ingredients:
10oz bittersweet or semi-sweet chocolate, finely chopped (or use chips)
1 (14-oz) can sweetened fat-free condensed milk
1/2 teaspoon vanilla extract
Pinch coarse sea salt
1/2 tsp flakes sea salt or finishing salt
1. Line 8-inch-square baking pan with plastic wrap, leaving 2-inch overhang. Smooth out wrinkles.
2. Combine chocolate, condensed milk, vanilla, and coarse sea salt in large heavy saucepan. Cook, stirring occasionally, over medium-low heat until chocolate melts and mixture is smooth, about 5 minutes. Transfer fudge to prepared pan, spread evenly with rubber spatula. Let cool. Cover and refrigerate until firm, at least 2 hours or overnight.
3. Uncover fudge; remove from pan by lifting overhanging plastic wrap. Invert on cutting board; remove wrap. Cut fudge into 8 strips; then cut each strip crosswise into 8 pieces. If making ahead, cover and chill up to 2 weeks.
4. To serve, return fudge to room temperature. Sprinkle top evenly with flake sea salt.
Wednesday, December 22, 2010
Friday, November 26, 2010
Spinach and Strawberry Salad with Gouda
If you're looking for a fresh, flavorful salad (or a dressing that goes with almost everything), I recommend this light summery delight.
I've taken this salad to parties and picnics and it's perfect...just put the dressing in a squirt bottle so it's easy to shake up and doesn't wilt the spinach.
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Spinach and Strawberry Salad with Gouda
*courtesy of Favorite Brand Name Vegetarian Cooking*
Serves 6 (double for a party)
Ingredients:
1/4 cup orange juic
3 tablespoons vegetable oil
1 tablespoon honey
1 teaspoon grated orange peel
1/4 teaspoon garlic salt
1/8 teaspoon paprika
4 cups spinach leaves
1 pint strawberries, stemmed and halved
1 cup (4 ounces) gouda cheese, cubed
1/2 cup pecan or walnut halves
Directions:
1. Combine orange juice, oil, honey, orange peel, garlic salt, and paprika in small container with tight lid; shake well.
2. Toss spinach leaves, strawberries, cheese, and nuts with dressing in large salad bowl. Refrigerate or serve immediately.
I've taken this salad to parties and picnics and it's perfect...just put the dressing in a squirt bottle so it's easy to shake up and doesn't wilt the spinach.
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Spinach and Strawberry Salad with Gouda
*courtesy of Favorite Brand Name Vegetarian Cooking*
Serves 6 (double for a party)
Ingredients:
1/4 cup orange juic
3 tablespoons vegetable oil
1 tablespoon honey
1 teaspoon grated orange peel
1/4 teaspoon garlic salt
1/8 teaspoon paprika
4 cups spinach leaves
1 pint strawberries, stemmed and halved
1 cup (4 ounces) gouda cheese, cubed
1/2 cup pecan or walnut halves
Directions:
1. Combine orange juice, oil, honey, orange peel, garlic salt, and paprika in small container with tight lid; shake well.
2. Toss spinach leaves, strawberries, cheese, and nuts with dressing in large salad bowl. Refrigerate or serve immediately.
Sweet Potato Casserole with Praline Topping
Friends of mine introduced me to this dish. I made the praline topping for their sweet potatoes and we all moaned and groaned as we ate it.
The recipe says there won't ever be any leftovers and it's right...this is a great holiday recipe everyone will love.
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Sweet Potato Casserole with Praline Topping
*courtesy of The Thanksgiving Table by Diane Morgan*
Serves 8-10
Ingredients:
6 large dark-orange-fleshed sweet potatoes (about 5 1/2 pounds, scrubbed)
3/4 cup milk
1/2 cup (1 stick) unsalted butter
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar
PRALINE TOPPING
4 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
3/4 cup heavy (whipping) cream
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla
Directions:
1. Preheat the oven to 350 degrees. Pierce each potato several times with a fork and place in a baking pan. Bake until the potatoes are tender when pierced with a fork, 1 1/4 to 1 1/2 hours. Set aside until cool to touch.
2. In a small saucepan, heat the milk and butter until the butter has melted and the mixture is hot but not boiling. Cut the potatoes in half, and scoop the flesh into a large bowl, discarding the skins. Use a potato masher and mash the potatoes. Stir in the milk mixture. Whisk in the eggs and continue whisking until well combined with the potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9-by-13-inch baking pan, or an 11-inch round oven-to-table casserole. Spread the sweet potato mixture evenly in the casserole. Set aside while making the topping. Increase the oven temperature to 375 degrees.
TO MAKE THE PRALINE TOPPING
a. Melt the butter in a 2-quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream, and pecans. Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. If the mixture begins to boil and splatter, turn down the heat to maintain a simmer.
b. Remove from heat and stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.
3. Bake the casserole until the topping is slightly crusty and set, about 30 minutes. Serve immediately.
The recipe says there won't ever be any leftovers and it's right...this is a great holiday recipe everyone will love.
--------------------------------
Sweet Potato Casserole with Praline Topping
*courtesy of The Thanksgiving Table by Diane Morgan*
Serves 8-10
Ingredients:
6 large dark-orange-fleshed sweet potatoes (about 5 1/2 pounds, scrubbed)
3/4 cup milk
1/2 cup (1 stick) unsalted butter
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar
PRALINE TOPPING
4 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
3/4 cup heavy (whipping) cream
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla
Directions:
1. Preheat the oven to 350 degrees. Pierce each potato several times with a fork and place in a baking pan. Bake until the potatoes are tender when pierced with a fork, 1 1/4 to 1 1/2 hours. Set aside until cool to touch.
2. In a small saucepan, heat the milk and butter until the butter has melted and the mixture is hot but not boiling. Cut the potatoes in half, and scoop the flesh into a large bowl, discarding the skins. Use a potato masher and mash the potatoes. Stir in the milk mixture. Whisk in the eggs and continue whisking until well combined with the potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9-by-13-inch baking pan, or an 11-inch round oven-to-table casserole. Spread the sweet potato mixture evenly in the casserole. Set aside while making the topping. Increase the oven temperature to 375 degrees.
TO MAKE THE PRALINE TOPPING
a. Melt the butter in a 2-quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream, and pecans. Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. If the mixture begins to boil and splatter, turn down the heat to maintain a simmer.
b. Remove from heat and stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.
3. Bake the casserole until the topping is slightly crusty and set, about 30 minutes. Serve immediately.
Brie and Chive Biscuits
The all-star of biscuits, these little gems are very easy to make and have a stunning flavor. They peal apart like Grands biscuits but the tiny Brie chunks are a delicious surprise.
This makes 16 biscuits, but they went so fast I'd recommend doubling the recipe.
To breeze through this recipe, preheat the oven and then chop, measure, and arrange all of the ingredients ahead of time.
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Brie and Chive Biscuits
*courtesy of Real Simple*
Serves 16
Ingredients:
2 cups all-purpose flour, spooned and leveled, plus more for work surface
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small pieces
6 ounces Brie, cut into 1/2-inch pieces (the smaller the better), including the rind
2 tablespoons chopped fresh chives
3/4 cup buttermilk
Directions:
1. Heat over 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Add the butter and, using a pastry blender or your fingers (I highly recommend using your hands for this entire recipe), cut in until crumbly. The flour-butter will be very dry so just make sure all of the butter is broken up and mixed in. Add the Brie and chives and toss to combine. Add the buttermilk and stir just until moistened (do not overmix).
4. Transfer the dough to a lightly floured surface. Knead it a few times to bring it together. Gently shape with your hands into a 1-inch-thick disk. Using a 2-inch round cookie cutter (or very small class), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on a prepared baking sheet (I used parchment paper). Bake until golden, 15 to 18 minutes.
Serve warm!
This makes 16 biscuits, but they went so fast I'd recommend doubling the recipe.
To breeze through this recipe, preheat the oven and then chop, measure, and arrange all of the ingredients ahead of time.
------------------------------
Brie and Chive Biscuits
*courtesy of Real Simple*
Serves 16
Ingredients:
2 cups all-purpose flour, spooned and leveled, plus more for work surface
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small pieces
6 ounces Brie, cut into 1/2-inch pieces (the smaller the better), including the rind
2 tablespoons chopped fresh chives
3/4 cup buttermilk
Directions:
1. Heat over 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Add the butter and, using a pastry blender or your fingers (I highly recommend using your hands for this entire recipe), cut in until crumbly. The flour-butter will be very dry so just make sure all of the butter is broken up and mixed in. Add the Brie and chives and toss to combine. Add the buttermilk and stir just until moistened (do not overmix).
4. Transfer the dough to a lightly floured surface. Knead it a few times to bring it together. Gently shape with your hands into a 1-inch-thick disk. Using a 2-inch round cookie cutter (or very small class), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on a prepared baking sheet (I used parchment paper). Bake until golden, 15 to 18 minutes.
Serve warm!
Mushroom Tart
A beautiful appetizer that I served for Thanksgiving, this dish is easy and full of flavor. I used a mix of Shiitake and Portabella mushrooms.
*Note: a tasty alternative is mushrooms, black truffle oil, white sauce, and Parmesan
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Mushroom Tart
*courtesy of Martha Stewart, marthastewart.com*
Serves 4-6
Ingredients:
Flour, for rolling out puff pastry
1 sheet frozen puff pastry, thawed according to package directions
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and ground pepper
2 packages (10 ounces each) mushrooms, thinly sliced
1 package (10 ounces) fresh baby spinach
2 ounces soft goat cheese (I used 3), crumbled
Directions:
1. Preheat over to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet lined with parchment paper. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
2. Meanwhile, in a small page, toss onion with 1 tablespoon oil. Season with salt. Cook over medium heat until onion begins to brown, about 8 minutes. Stir. Continue cooking for 15 minutes until caramelized, stirring every few minutes. Set aside.
3. In a large pan, heat remaining oil. Add mushrooms and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cook until wilted, about 2 minutes more. Drain any liquid.
4. Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.
*Note: a tasty alternative is mushrooms, black truffle oil, white sauce, and Parmesan
--------------------------
Mushroom Tart
*courtesy of Martha Stewart, marthastewart.com*
Serves 4-6
Ingredients:
Flour, for rolling out puff pastry
1 sheet frozen puff pastry, thawed according to package directions
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and ground pepper
2 packages (10 ounces each) mushrooms, thinly sliced
1 package (10 ounces) fresh baby spinach
2 ounces soft goat cheese (I used 3), crumbled
Directions:
1. Preheat over to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet lined with parchment paper. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
2. Meanwhile, in a small page, toss onion with 1 tablespoon oil. Season with salt. Cook over medium heat until onion begins to brown, about 8 minutes. Stir. Continue cooking for 15 minutes until caramelized, stirring every few minutes. Set aside.
3. In a large pan, heat remaining oil. Add mushrooms and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cook until wilted, about 2 minutes more. Drain any liquid.
4. Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.
Broccoli and Gruyere Gratin
I made this dish to take to a big Thanksgiving feast this year and people raved about it. It's rich and thick and creamy and hearty and very flavorful.
Though the recipes calls for broccoli, I used broccolini and I think it added something special to the dish.
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Broccoli(ni) and Gruyere Gratin
*courtesy of Real Simple*
Serves 8
Ingredients:
2 large bunches broccoli, roughly chopped (or about 12 cups of broccolini)
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
kosher salt and black pepper
Directions:
1. Heat oven to 375 degrees. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
2. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do NOT let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with the broccoli.
3. Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.
TIP for make-ahead: Prepare gratin, but do not bake. Refrigerate in the baking dish for up to 1 day in advance (alternatively, keep the gratin at room temperature for up to 2 hours). To serve, bring to room temperature and bake according to recipe.
Though the recipes calls for broccoli, I used broccolini and I think it added something special to the dish.
------------------------------
Broccoli(ni) and Gruyere Gratin
*courtesy of Real Simple*
Serves 8
Ingredients:
2 large bunches broccoli, roughly chopped (or about 12 cups of broccolini)
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
kosher salt and black pepper
Directions:
1. Heat oven to 375 degrees. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
2. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do NOT let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with the broccoli.
3. Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.
TIP for make-ahead: Prepare gratin, but do not bake. Refrigerate in the baking dish for up to 1 day in advance (alternatively, keep the gratin at room temperature for up to 2 hours). To serve, bring to room temperature and bake according to recipe.
Vegan Broccoli and Artichoke Hearts in Garlic and White Wine
I threw this together one night when I was short on time but needed a lot of flavor for my picky meat-eating boyfriend.
If its available in your local grocery store (I use Trader Joe's), I highly recommend keeping tons of frozen organic brown rice on hand that you can throw into the microwave for a few minutes and viola, light, fluffy, fresh brown rice.
I also keep frozen veggies on hand for when I haven't had time to get fresh produce. The night that I made this dish, I'd just returned from an extended vacation so my produce was at a minimum.
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Vegan Broccoli and Artichoke Hearts in Garlic and White Wine
Serves two
2 Tbl extra virgin olive oil
3 garlic cloves, chopped finely
3 cups frozen/fresh broccoli
2 cups frozen/canned artichoke hearts, halved
1/2 cup white wine (use a wine you enjoy drinking, I used a Reisling)
Salt and pepper, to taste
2 cups brown rice, cooked
In a large saute pan, heat the oil over medium-high heat. Add garlic and saute for 1-2 minutes until releases strong smell. Add broccoli and artichokes. Stir occasionally over medium heat for 5-8 minutes. Once the veggies are heated through, add the wine, salt and pepper.
Cook veggies until wine is gone and serve immediately on a bed of brown rice.
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