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Articles from 1999 In November

Delicious Living

December 1, 1999

Delicious Living

Nonfat Creme Brulee

Nonfat Crème Brûlée Serves 6
Make this recipe extra special by adding your favorite fruits or liqueurs.

Prep Time: 10 minutes
Cooking Time: 55 minutes

2 cups nonfat milk
2 tablespoons nonfat dry milk powder
1 cup frozen whole-egg substitute, thawed
1/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

1. Preheat oven to 350° Mix 1/2 cup nonfat milk with the dry milk. Whisk in remaining milk, egg substitute, sugar and vanilla. Blend well. Strain into a large bowl, skimming off any foam or bubbles.

2. Divide mixture among 6 ramekins or custard cups. Place in a water bath*, and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

3. When ready to serve, sprinkle 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards briefly before serving.

*A water bath is the oven-equivalent of the double boiler. Place the custard-filled ramekins on a paper towel in a pan. Place on center rack of oven. Carefully fill pan with warm water, until the level reaches halfway up the sides of the ramekins. Covering the pan tightly with aluminum foil will keep a skin from forming on the top of the custard.

Elegantly Easy Crème Brûlée & Other Custard Desserts by Debbie Puente (Renaissance Books).

Delicious Living

Turkey Scented with Lemon, Olives & Garlic

Turkey Scented with Lemon, Olives & Garlic
Servings and cooking time depend on size of turkey.

This simple way of enhancing the flavor of a turkey can also be used the next time you roast a chicken.

Prep Time: 10 minutes

3 lemons
1 large garlic bulb, cloves separated
15 large brine-cured black olives
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
4 sprigs rosemary, needles removed

1. Thinly slice the lemons. Coarsely chop the unpeeled garlic. In a medium-size bowl, combine all ingredients. Place half in the cavity of the turkey. Stuff the remaining under the skin.

2. Cook turkey. Before serving, remove lemon slices and garlic from under the skin. Combine with pan juices and add a cup or two of stock.

3. Simmer juices in a small pot over medium heat for 10 minutes. Strain through a fine-mesh colander. Thicken with a tablespoon or so of cornstarch if you desire.

4. Season with salt and pepper, and use as a light sauce for the turkey.

Delicious Living

Acorn Squash with Roasted Garlic Custard

Acorn Squash with Roasted Garlic Custard Serves 6

Prep Time: 10 minutes
Cooking Time: About 2 hours

2 whole acorn squash (green or orange)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon brown sugar
1 head elephant garlic (or regular garlic for a stronger taste)
21/2 cups milk
3 whole eggs
1/4 teaspoon ground nutmeg

1. Preheat oven to 375š. Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.

2. Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.

3. Bake the squash for 30 minutes. Remove and cool to room temperature.

4. Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft, cooked garlic into a bowl. Set aside.

5. Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.

6. Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish. Place the squash in the baking dish, in the water.

7. Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50­60 minutes or until custard is firm. Remove from oven. Serve warm.

Delicious Living

Chocolate-Mint Biscotti

Chocolate-Mint Biscotti
Makes 2 1/2 dozen biscotti or Serves 30 (1 cookie per serving)

I make classic, no-butter biscotti that are crisp, but not tooth-shattering; my husband doesn't drink coffee, so he likes cookies he doesn't have to dunk first. These follow a basic formula I've seen in a variety of recipes: 2 eggs and 1 cup sugar to 2 cups flour and 1 teaspoon baking powder. From there, the flavor variations are endless. These biscotti will keep for weeks in an airtight container.

Prep Time: 15 minutes
Cooking Time: 35 minutes

1 cup granulated sugar
1/4 cup (packed) whole mint leaves (or chocolate mint leaves, if you can find them)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup semisweet chocolate chips

1. Preheat oven to 350°

2. Grind sugar and mint leaves in a food processor for 30 seconds. Transfer to a medium bowl and whisk in eggs and vanilla until blended. In another bowl, whisk together flour, baking powder and salt. Fold this with chocolate chips into egg mixture with a rubber spatula until incorporated. Dough will be sticky.

3. Divide dough in half. Wet your hands and shake them off, but don't dry them. On a parchment paper-lined baking sheet, press each half into a log that measures about 11 inches long by 2 inches wide; press down on top until the log is 1/2-inch high. Leave about 2 inches between logs.

4. Bake 30 to 35 minutes, until golden. Remove from oven; lower heat to 325š. Cool pan on wire rack for 15 minutes. Transfer logs to a cutting board and cut crosswise with a serrated knife into 3/4-inch slices. Return slices, standing up, to the parchment-lined baking sheet, spaced slightly apart. Bake 15 minutes more, until crisp. Transfer to racks to cool.

Desserts from an Herb Garden (St. Martin's Press) by Sharon Kebschull Barrett.

Delicious Living

Gorgonzola Apple Bread Stuffing

 Serves 10 / This was inspired by Flea St. chef Mark Stark, who adds sausage to the stuffing and doubles the amount of gorgonzola.

Prep Time: 15 minutes
Cooking Time: 1 hour

1 small loaf of white bread
1 tablespoon butter
1 large onion, diced fine
2 cloves garlic
1 medium apple, peeled,
cored and sliced
1/2 pound mushrooms, thinly sliced
2 generous tablespoons oregano
2 cups chicken or vegetable broth
3 eggs (or 2 egg whites and 1 whole egg)
6 ounces crumbled gorgonzola
Salt and freshly ground pepper to taste

1. Preheat oven to 450š. Cut the bread into cubes and toast on a baking sheet until light brown. When toasted, place in a large mixing bowl. Reduce oven to 375š.

2. Meanwhile, in a large sauté pan, melt the butter and cook the onions, garlic, apples and mushrooms until soft. Add oregano. Add the broth to the pan and turn off heat.

3. Whisk the eggs and add them to the pan. Pour the mixture over the bread and mix thoroughly. Sprinkle the gorgonzola over the top, season with salt and pepper, and mix thoroughly.

4. Place the stuffing in a lightly oiled, heavy baking dish. Bake uncovered for about 30­40 minutes or until it puffs at the center and is brown on top.

Delicious Living

Potato Carrot Soup with Chive Dill Sauce

Serves 10
The flavors and appearance of this low-fat, yet flavorful soup is balanced beautifully by the creaminess of the sour cream-and-dill garnish.

Prep Time: 15 minutes
Cooking Time: 45 minutes

3 tablespoons olive oil or butter
1 pound carrots, peeled and cut into small, bite-sized pieces
1 yellow onion, peeled and thinly sliced
2 pounds potatoes, peeled and diced
3 cloves garlic, minced fine
1 1/2 quarts vegetable or chicken broth
1 medium bunch chives, chopped fine
Salt and freshly ground pepper to taste
1 cup low-fat sour cream
1/2 teaspoon paprika
2-3 tablespoons chopped fresh dill

1. In a large soup pot, over medium-low heat, cook the carrots, onions and potatoes in olive oil or butter until soft. Add the garlic and the broth. Simmer over medium heat for 30 minutes.

2. Remove from stove and in batches, puree the soup in a food processor. Pour soup back into pot. Add the chives, and season generously with salt and pepper to taste.

3. In a small bowl, combine the sour cream, paprika and dill. Ladle the soup in bowls, and garnish with the sour-cream mixture.

Delicious Living

Frisee Salad with Spiced Walnuts & Pears Poached in Port

Frisée Salad with Spiced Walnuts & Pears Poached in Port
Serves 8

Prep Time: 15 minutes
Cooking Time: 10 minutes

1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 cup maple syrup
1 cup walnuts, halved
2 pears, peeled, cored
and cut in quarters
3 whole cloves
3 whole peppercorns
2 tablespoons brown sugar
2 cups ruby port
8 cups frisée
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
2 green onions, sliced thin

1. In a medium-size saucepan, combine the peppers and salt with the maple syrup. Over medium heat, simmer for 5 minutes. Add and thoroughly coat the nuts. Transfer the nuts to a wire rack, allowing them to dry individually and drain slightly.

2. In another medium-size saucepan, put the pears, cloves, peppercorns, brown sugar and port. Over medium heat, poach the pears until tender, but not mushy. Remove the pears and set aside at room temperature.

3. Wash and dry frisée. Make dressing with remaining five ingredients. Toss salad. Arrange walnuts and pears on the greens.

Delicious Living

Vanilla, Chocolate & Kahlua Chiffon Cake with Port Wine & Raspberry Sauce

Vanilla, Chocolate & Kahlua Chiffon Cake with Port Wine & Raspberry Sauce
Serves 12

The secret to this low-fat cake is that applesauce has been substituted for 1/2 cup of sunflower oil. Serve with fresh raspberries on top of the cake for an added burst of flavor.

Prep Time: 15-20 minutes
Cooking Time: 55 minutes

2 cups sifted cake flour
1 1/2 cups sugar, divided 3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup applesauce
2 tablespoons Kahlua or other coffee-flavored liqueur
2 tablespoons pure vanilla extract
7 large egg whites
1 teaspoon cream of tartar
Nonstick cooking spray or oil

1. Preheat oven to 325°

2. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the cocoa powder, baking powder, baking soda and salt. Make a well in the center and add the applesauce, Kahlua and vanilla. Do not mix.

3. In another bowl, beat the egg whites and the cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites into the flour mixture until well incorporated. Gently fold in the remaining egg whites using a rubber spatula.

4. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Tap the mold on the counter to remove any air bubbles.

5. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool cake upright on a wire rack for 1 hour. Loosen sides with a small, thin knife. Remove cake from pan and cool. Wrap airtight, or serve immediately with a light sifting of confectioner's sugar accompanied by Port Wine & Raspberry Sauce.

Port Wine & Raspberry Sauce
Makes 2 1/2 cups

1 cup fresh raspberries
1 1/2 cups nonfat yogurt, plain or vanilla
1/4 cup port wine
2 tablespoons sugar

1. In a food processor, blend all the ingredients until very smooth. Strain, if necessary.

Incredible Cuisine (Time Life Inc.) by Chef Jean-Pierre Brehier.