Page 11,Babylove`s

PAGE 11

CREME BRULEE,CATALAN STYLE

6 egg yolks
1 cup (250 ml) sugar
3+1/2 cups (875 ml) milk
Zest of 1 lemon
A 2-inch (5 cm) piece of cinnamon stick
3 Tbs (45 ml) cornstarch (cornflour)

Beat the egg yolks and 3/4 cup (180 ml) of the sugar in a bowl. Heat 3 cups (750 ml) of the milk, along with the lemon zest and cinnamon stick, in a pot over moderate heat just until it begins to boil. Remove the milk from the heat and strain into the egg mixture, whisking constantly. Dissolve the cornstarch in the remaining milk and add it to the mixture. Pour the mixture into the pan and cook over low heat, stirring constantly, just until it begins to bubble. Pour into individual oven-proof serving dishes and refrigerate for at least 2 hours. Before serving, sprinkle the remaining sugar over the top of the custards and place under a preheated broiler until the sugar is melted, light brown, and bubbling. Serve immediately. Serves 6 to 8.

ORANGE AND HERB ROASTED TURKEY

Prep: 25 minutes Roast: 3-3/4 hours Stand: 15 minutes
br> 14-lb. turkey
Salt
Freshly ground black pepper
1 medium onion, cut into wedges
1 medium orange, cut into wedges
6 fresh rosemary sprigs (each 4 to 5 inches long)
4 fresh thyme sprigs (each 4 to 5 inches long)
1 to 2 Tbsp. cooking oil
6-oz. can frozen orange juice concentrate, thawed
3/4 cup reduced-sodium chicken broth
1/4 cup margarine or butter, melted
Reduced-sodium chicken broth
4 tsp. finely snipped fresh rosemary or 2 tsp. dried rosemary,crushed
1/4 cup reduced-sodium chicken broth
3 Tbsp. cornstarch
Candied fruit slices, and/or fresh fruit slices, such as pears, oranges, and kumquats (optional)

Preheat oven to 325 degrees F. Rinse turkey well and pat dry with paper towels. Season cavity generously with salt and pepper. Place onion and orange wedges in large cavity of bird along with rosemary and thyme sprigs
If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie drumsticks securely to tail. Pull turkey neck skin to back; fasten with skewer. Twist wing tips under the back.
Place bird, breast side up, on rack in a shallow roasting pan. Brush skin lightly with oil. Insert a meat thermometer into center of one of the inside thigh muscles. The thermometer should not touch the bone. Cover bird loosely with foil, leaving air space between bird and foil. Roast a total of about 3-3/4 hours.
After 2-1/2 hours, cut the band of skin or string between the drumsticks so the thighs will cook evenly. Continue to roast, covered with foil, about 20 minutes more or until meat thermometer registers 160 degrees F.
Stir together orange juice concentrate, the 3/4 cup chicken broth, and the melted margarine or butter. Remove foil; brush some of the orange mixture over bird. Continue roasting, uncovered, until meat thermometer registers 180 degrees F, brushing some of the remaining orange mixture over the bird every 15 minutes. Reserve any remaining orange mixture for gravy. (When bird is done, the drumsticks should move easily in their sockets and the thickest parts of the drumsticks should be very soft when pressed.)
Remove turkey from oven; discard ingredients from cavity. Transfer turkey to a platter. Let stand, covered with foil to keep warm, for 15 to 20 minutes before carving.
Meanwhile, to make the pan gravy, strain juices from roasting pan into a large glass measure. (Also scrape the browned bits into the cup.) Skim off and discard fat. Add any remaining orange mixture to juices in measuring cup. Measure liquid to make 3 cups total, adding additional chicken broth if necessary. Pour juices into a medium saucepan. Add snipped or crushed rosemary. Combine the remaining 1/4 cup chicken broth and the cornstarch. Add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Season to taste with additional salt and pepper.
Garnish platter with candied fruit and/or fresh fruit slices, if desired. Pass gravy with turkey. Makes 10 to 12 servings.

KILLER BROWNIES

8 ounces unsweetened chocolate squares
1/2 cup plus 3 tablespoons butter or margarine, cut up
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 package (12 oz.) semisweet chocolate chips
1 1/2 cups walnuts, toasted and chopped

1. Heat oven to 350 degrees. Line a 13x9-inch baking pan with foil; grease foil. Microwave chocolate and butter in large microwaveproof bowl on High 3 minutes; stir until smooth. Whisk in sugar, then eggs and vanilla. Stir in flour and salt. Fold in chocolate chips and walnuts. Pour into pan.
2. Bake 28 to 30 minutes until center is just set. Cool. Remove brownies from pan; peel off foil. Cut into 2-inch squares. Makes 2 dozen.

SPICED STEWED PEACHES

2 cups (500 ml) sugar
1/2 cup (125 ml) white vinegar
1/2 cup (125 ml) water
1/2 tsp cayenne pepper
1 cinnamon stick
6 whole cloves
2 whole star anise* (optional)
6 to 8 firm, ripe peaches, peeled and cut in half, stones removed

* Star anise is available in the spice section of finer supermarkets and in Asian specialty shops.

Combine all ingredients in a large saucepan over moderate heat and boil for 2 minutes. Add the peach halves and boil uncovered for 10 minutes. Remove from heat and allow to cool for at least 30 minutes. Place the peaches in clean jars and bring the remaining syrup to a boil. Pour over the peaches and seal the jars. Will keep refrigerated for up to 3 weeks. Makes about 6 cups (1.5 L).

SPICY FRUIT CUP

1 8-ounce can pineapple chunks (juice-pack), undrained
1/2 cup orange juice
2 tablespoons dry white wine (optional)
1/8 teaspoon ground cinnamon
Dash ground nutmeg
2 medium oranges, peeled and sectioned
1 medium pear, cored and sliced
1 cup fresh strawberries, halved

In a mixing bowl combine the undrained pineapple, orange juice, wine (if desired), cinnamon, and nutmeg. Carefully stir in the oranges, pear, and strawberries. Cover and refrigerate for at least 1 hour or up to 4 hours. Servings: 4 to 6

STIR-FRIED RICE WITH ORIENTAL VEGETABLES

A practical way to use up leftover rice, this dish is terrific for fans of fried rice.

1 cup sliced fresh shiitake, oyster, or button mushrooms
1/4 cup reduced-sodium chicken broth or beef broth
1 cup Chinese long beans or fresh green beans, cut into 1-inch pieces
1 cup sliced bok choy
1 cup sliced carrots
2 teaspoons grated gingerroot
2 cloves garlic, minced
4 green onions, bias-sliced into 1-inch pieces
1 cup bean sprouts
2 cups cold cooked long grain white or brown rice
2 tablespoons light soy sauce
1 tablespoon water
Green onion fans or curls (optional)

Trim stems from mushrooms and discard. Slice mushrooms; set aside.
Heat broth in a large nonstick wok or skillet. Add beans, bok choy, carrots, gingerroot, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender. Add green onions and sprouts to wok; cook and stir for 2 minutes. Add mushrooms to wok; cook and stir for 1 minute more. Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through. If desired, garnish with green onion fans or curls. Servings: Makes 4 side-dish servings

RIGATONI WITH VEGETABLES

Vegetable cooking spray
2 teaspoons garlic-flavored olive oil
1 eggplant (about 1 lb.), peeled and cubed
2 medium zucchini, cubed
1 package (10 oz.) mushrooms, diced
1 medium onion, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups prepared marinara sauce
1/2 pound rigatoni, cooked according to package directions
1/4 cup freshly grated Parmesan cheese
1 cup shredded reduced-fat mozzarella cheese
Fresh rosemary sprigs, if desired

1. Heat oven to 450 degrees. Lightly coat 2 jelly-roll pans with vegetable cooking spray. Drizzle oil over eggplant, zucchini, mushrooms and onion; toss. Arrange vegetables on both pans. Sprinkle with salt and pepper. Roast 30 minutes, until vegetables are tender.
2. Reduce oven temperature to 400 degrees. Spread 1/2 cup sauce over bottom of 13x9-inch baking dish. Combine pasta, vegetables, 1 cup sauce and Parmesan in bowl. Spoon into prepared dish. Spread remaining 1/2 cup sauce over top and sprinkle with mozzarella cheese. Bake 20 to 25 minutes, until bubbly. Garnish with rosemary, if desired. Makes 6 servings.

TORTILLA SOUP

SOUP:
3 cans (14 1/2 oz.) fat-free chicken broth
1 can (15 oz.) white hominy, drained and rinsed
1/3 cup fresh or frozen whole-kernel corn
1 carrot, diced
1 cup diced zucchini
1 cup diced, cooked chicken
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon thyme
1 bay leaf
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GARNISHES:
1 lime, cut into wedges
1/2 cup shredded Monterey Jack cheese
2 cups baked tortilla chips
1 sliced jalapeno or serrano pepper
Red pepper sauce
Fresh thyme
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Crusty bread (optional)

Bring all soup ingredients to boil in large Dutch oven over medium-high heat. Reduce heat to medium-low; simmer 15 minutes until soup is hot and vegetables have softened slightly. Ladle soup into 4 serving bowls. Garnish each serving as desired. Serve with bread, if desired. Makes 4 servings.

FRESH CROUTONS

2 Tbs (30 ml) olive oil
4 cups (1 L) day old French or Italian bread, cut or torn into 1/2 to 1 inch (1 - 2 cm) chunks

Optional seasonings:
Garlic powder
Caraway seeds
Sesame seeds
Dried herbs of your choice
Chili powder
Curry powder
Grated Parmesan cheese

Spread the oil on a large baking sheet. Place the bread cubes on the sheet and stir and toss them to lightly coat with the oil. If desired, sprinkle with one or more of the optional seasonings. Bake in a preheated 375F (190C) oven for 8 to 10 minutes, stirring occasionally, until toasted and golden brown. Cool and store in an airtight container. Will keep up to two weeks. Makes about 4 cups (1 L)

BAKED RICE PUDDING

1/2 cup (125 ml) uncooked rice
3 cups (750 ml) milk
1/4 cup (60 ml) sugar
1/4 cup (60 ml) raisins
1/2 tsp (2 ml) grated lemon zest
1/2 tsp (2 ml) cinnamon
A grating of fresh nutmeg

Combine all ingredients in a 2-quart (2 L) oven-proof casserole or baking dish. Bake in a preheated 350F (180C) oven, stirring occasionally, until the rice is tender and the milk has been absorbed, about 2 1/2 hours. Serve warm or chilled. Serves 4 to 6.

SUPER STUFFED POTATOES

4 large baking potatoes
16 ounces low-fat (1 percent) cottage cheese
1 cup diced ham (optional)
1 cup shredded low-fat Cheddar cheese
1/2 cup chopped green onions (optional)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Prick potatoes all over with fork. Arrange in microwaveproof dish and microwave on High 15 to 18 minutes, turning halfway through, until tender.
2. Heat oven to 400 degrees. Halve potatoes and scoop out insides, leaving 1/4 inch shell. Mash cooked potato with cottage cheese in bowl. Stir in ham, Cheddar, onions, salt and pepper. Spoon mixture into shells. Bake 20 minutes. Makes 4 servings.

PEACHES AND CREAM ROLL

3 eggs
1/4 teaspoon salt
1/4 teaspoon vanilla
3/4 cup granulated sugar
3/4 cup packaged complete buttermilk pancake mix
1 tablespoon light or dark rum
4 large peaches peeled, pitted, and chopped (4 cups) or one 16-ounce package frozen unsweetened peach slices, thawed, drained, and chopped
1 cup whipping cream
1/2 cup granulated sugar

Grease and flour a 15x10x1-inch jelly-roll pan; set aside. In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread batter in prepared pan. Bake in a 400 degree F. oven for 8 to 10 minutes or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack. Meanwhile, add rum to peaches; set aside. Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with powdered sugar. Cover and chill until serving time, for up to 2 hours. Servings: 10

MEDITERRANEAN SHRIMP

1 can (14 oz.) Italian plum tomatoes
1/2 cup chopped green onions (reserve 1 tablespoon for garnish)
2 teaspoons fresh chopped oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound large shrimp, peeled and deveined
4 ounces feta cheese, diced
Cooked orzo or rice (optional)

Heat large nonstick skillet over medium-high heat, 1 minute. Add tomatoes, breaking up with back of spoon. Add onions, oregano, salt and pepper. Cook until slightly thickened, 5 minutes. Stir in shrimp and cook until pink, 5 to 7 minutes. Toss with feta cheese. Garnish with reserved 1 tablespoon green onion and serve with orzo or rice, if desired. Makes 4 servings.

BEST-EVER BISCUITS

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening or butter
2/3 cup milk

In medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Mix well to distribute the baking powder and the salt.
Using a pastry blender or fork, cut shortening into flour mixture until the mixture resembles coarse crumbs. If you use butter, be sure it is chilled. (Mixing by hand softens the shortening, making the dough sticky and hard to handle.) Gently push the flour-shortening mixture against the sides of the bowl, making a well in the center. Pour the milk into the well all at once. Using a fork, stir just until the mixture follows the fork around the bowl and forms soft dough. Turn the dough out onto a lightly floured surface. Knead gently 10 to 12 strokes.
On the lightly floured surface, pat the dough to 1/2-inch thickness (or roll it out with a lightly floured rolling pin, if desired). Sprinkle a little flour over dough.
Cut biscuit dough with a 2-1/2-inch round biscuit cutter, pressing the cutter straight down. Be careful not to twist the cutter or flatten the cut biscuit edges or you won't get straight-sided, evenly shaped biscuits. Dip the cutter into flour between cuts to prevent sticking. If you do not have a biscuit cutter, use a straight-sided glass. Or, pat the dough into a 1/2-inch-thick rectangle and cut into squares or triangles using a sharp knife.
Using a metal spatula, carefully transfer the cut biscuits to an ungreased baking sheet. For crusty-sided biscuits, place about 1 inch apart. For soft-sided biscuits, place biscuits close together in an ungreased baking pan.
Reroll scraps of dough and cut into biscuit shapes. Try to cut out as many biscuits as possible from a single rolling of dough. Too many rerollings of the dough causes biscuits to be tough and dry.
Bake biscuits in 450 degree F. oven 10 to 12 minutes or until biscuits are golden on the top and the bottom. Serve warm.
Servings: Makes 10 to 12 biscuits.

SOY-SAUCED CHICKEN WITH ONIONS

8 chicken thighs (1 1/2 lbs.)
2 cups chopped onions
1/3 cup reduced-sodium soy sauce
1/4 cup water

1. Heat a 12-inch skillet one minute over medium-high heat; add chicken skin side down. Cook 10 to 12 minutes. Turn and cook 8 to 10 minutes longer until browned.
2. Transfer chicken to a plate. Remove all but 1 tablespoon drippings from skillet; add onions. Reduce heat to medium-low; cook, stirring, 12 minutes until onions are tender.
3. Return chicken to skillet; pour soy sauce and water over chicken and onions. Cover; simmer 15 minutes. Transfer chicken to plate with slotted spoon; cook sauce 1 minute more. Pour over top of chicken. Makes 4 servings.