Archive for the 'Recipes' Category

Even if you’ve never baked before, the rewards of home baking are within your reach. Many recipes for baked goods aren’t at all difficult. Plum-Good Coffee Cake is a prime example. The coffee cake is a good way to add more fruit servings to your diet for breakfast, brunch or a late-night snack and, best of all, it’s easy to make.

For success, start by gathering all the ingredients and equipment. Let the butter sit at room temperature until it’s soft. This makes it easier to beat the butter with the sugar so they take in air and form a fluffy, creamy mixture. Adding cold eggs to the creamed butter and sugar could harden the butter again and make the batter curdle. To prevent this, take the eggs out of the refrigerator 20 to 30 minutes before you use them or put them in a bowl of warm water while you’re assembling the other ingredients.

Low speed on the mixer helps keep the flour mixture from flying in the air. Because overbeating the flour could toughen your cake, beat just until the batter is smooth. Use a rubber scraper or spoon to add half of the fruit by hand. Be gentle to avoid crushing the plums.

In about half an hour from the time you pop the pan into the oven, you’ll have a cake you can proudly serve to family and friends. Nobody has to know how simple it was to bake!

Plum-Good Coffee Cake

1 (9-inch) cake or 8 servings

1/2 cup (1 stick) butter,

softened

2/3 cup sugar

4 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon pumpkin pie

spice

1 1/2 cups diced fresh plums

(about 8 oz.)

Confectioners’ sugar,

optional

In small mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir together flour, baking powder and spice. Add flour mixture to egg mixture. Beat at low speed until smooth. Fold in 3/4 cup of the plums. Pour into lightly greased 9-inch round cake pan or quiche pan. Top with remaining plums.

Bake in preheated 375 F oven until lightly browned and top springs back when lightly touched with finger, about 30 to 35 minutes. Cool on wire rack. Dust with confectioners’ sugar, if desired. Cut into wedges. Serve warm or cool.

Nutrition information per serving of 1/8 recipe without sugar dusting: 283 calories, 15 g total fat, 137 mg cholesterol, 210 mg sodium, 101 mg potassium, 33 g carbohydrate, 5 g protein and 10% or more of the RDI for vitamin A, riboflavin

Wild Game Recipe: Pan Roasted Duck with Corn Crepes and Sage, Sour Cherry Sauce

For this recipe, I use either muscovy duck, a brazilian breed which is known for its incredible flavor and lean profile, or wild-hunted duck. Other breeds, such as moulard or pekin, will do fine, but be aware that the principal difference among these types of duck is the fat cap underneath the skin. With any breed of duck, to cook it properly, you want to render the fat from under the skin of the breast at a cooking temperature and time that will allow the skin to brown perfectly, once all the excess fat is rendered away. For all breeds, lightly score the duck breast, skin side, so that the skin is pierced (freeing the fat to render away), without going into the flesh of the breast. To do this, you will need a sharp knife. Score the breast at 45 deg. angles, so you end up with a diamond pattern on the skin side of the breast.

To prep the duck for cooking, score it and season it with salt and pepper on both sides. Allow the duck to rest for 30 minutes. When you are ready to serve, do not add butter or oil to your pan – just set the duck, skin side down, in the pan and cook over low to moderate heat. As the fat renders away, pour it off. You want to adjust your heat, and your time in cooking the skin side, so that most of the fat is rendered about the time your skin is browned nicely.

For 6

6 hen breasts, or 3 drake breasts (of moulard or muscovy), each portion being app. 8 ounces, uncooked.

Corn Crepes

Corn Crepes
4 cups corn kernels (about 4 ears)
salt
white pepper
1 cups flour
4 eggs
1 cups milk
3 tbsp melted butter
nutmeg (couple of pinches)
4 tbsp minced chives
Olive Oil

Heat oil in pan over medium heat. Add corn, salt and pepper and cover, cooking about 3-4 minutes and tossing through a couple of times. Process in food processor and cool. Once cool, add flour, eggs, milk, butter and nutmeg. Blend until smooth. Fold in minced chives. Refrigerate at least 3 hours. Prepare crepes with olive oil in non-stick per s.o.p. Cool and set aside. At service, take 3 crepes and reheat gently. Fold into triangles.

Sage-Sour Cherry Sauce

2 cups pinot noir or good burgundy
1/3 c shallot, minced
1 cup sliced, dried tart cherries
2 cups duck demi-glace, 4 cups (thin) duck stock, or 2 cups demi-glace (more than gourmet will work o.k.)
1 tsp minced sage
pinch of minced thyme
1/3 tsp balsamic vinegar
salt
pepper

Simmer wine with shallots, cherries and duck sauce until reduced back to 2 cups. At service, bring 2 ounces of sauce (with cherries) to simmer and toss in sage, thyme and balsamic vinegar together and heat through. Season with salt and pepper and serve.

At Service

Pre-heat oven to 375F.

Fleur de Sel (top layer, harvested sea salt, if you have it)

Sear duck as above. Once skin is browned and fat is rendered, “kiss” flesh side approximately 1 minute and place in oven. Remove from oven when duck breast still has a good deal of easy “spring” to the touch – you do not want to go beyond medium (I prefer medium rare). Remove the duck from the cooking/roasting pan and cover loosely with foil, shiny side out. Meanwhile, reheat crepes in a pan with a touch of olive oil, fold in triangles, and place in overlapping mound at center of plate. You also want to saute some coarsely chopped rainbow chard, which adds some caramelized sugar, bitterness, and color to the plate (use organic if possible – it will contain more natural sugars). Thinly slice duck and arrange on either side of crepes; drizzle with warmed sauce (including cherries), and place a few crystals of fleur de sel over the meat (if you have it).

The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It’s a great source of protein and is low in calories. Plus, premium-quality Wild American shrimp – harvested in their own natural environment from the South Atlantic and Gulf of Mexico – is perfect for health-conscious consumers who want to know exactly where their food comes from.

“Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which fight cholesterol and may reduce the risk of heart disease,” said nutritionist Carol Guber, an expert on food, nutrition and healthy lifestyles. “If you’re trying to lose weight by eating more healthful protein, Wild American shrimp is a delicious option.”

Wild American shrimp has its own certification mark, assuring that it has been caught in the wild and meets certain quality standards. Guber recommends that consumers ask for Wild American shrimp where they shop and dine.

“Consumers have a choice, but many fail to realize that most shrimp sold in the U.S. is not caught in the Gulf of Mexico or South Atlantic, but rather imported from overseas and farm-raised,” she said.

When buying shrimp, look for shiny shells and meat that feels firm against the shell. It should have a fresh, salty scent and should not smell of ammonia or have a fishy odor.

For healthful dishes, add little or no butter, oil or shortening. The following recipe is perfect for light meals.

WILD AMERICAN SHRIMP CEVICHE WITH WATERMELON AND SPICY PICO (Makes 4 to 6 servings)

2 cups fresh lime juice

1 1/2 cups (16-20 count) Wild American shrimp, cleaned

and deveined, sliced into 1/2-inch-thick pieces

1 cup Roma tomatoes, seeded and diced small

1 serrano pepper, minced

1/4 cup red onion, diced small

1/4 cup cilantro, cleaned, stemmed and chopped

Kosher salt, freshly ground black pepper, to taste

1 1/2 cups watermelon, diced into 1/2-inch pieces

Baked tortilla chips

Lime wedges for garnish

Stir 1 1/2 cups fresh lime juice into shrimp and place in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and set aside.

For the pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper.

Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips.

With the fast-paced schedules most families face these days, mealtime is one of the most important times for bringing families together. Just as important as making quality time to eat with your kids, however, is making sure they are eating quality food that is good for them.

Topping the list of easy and popular meals to enjoy with your kids is-you guessed it-hot dogs. In fact, a recent poll showed that hot dogs remain kids’ number-one food choice while enjoying outdoor activities. However, even the biggest hot dog lovers aren’t always sure exactly what it is that they’re eating. The kosher symbol-represented as a triangle with a “K” inside it on packaging, such as on Hebrew National Franks-eliminates that doubt. The kosher seal is proof that there are no mystery meats or surprise ingredients.

In fact, recent studies show that more than nine out of 10 Americans consider trusted seals such as kosher, organic and whole grain when shopping for good food for their family. The rising appeal of organic foods in particular is the result of moms seeking out the highest-quality ingredients for their families, and many are choosing kosher foods for similar reasons. Kosher foods provide an assurance of quality and purity of ingredients similar to what you’ll find in your favorite organic foods.

For thousands of years, food prepared under kosher supervision has been a guarantee of the purity and cleanliness of that food. When it comes to ingredients and hot dogs, the word “beef” in particular can mean lots of things, including meat from sources you might not immediately think of. What you can expect from choosing kosher franks such as Hebrew National is 100 percent kosher beef, made from only the finest cuts of beef, without artificial flavors, colors, fillers and by-products. The kosher symbol certifies both high-quality ingredients and clean preparation processes that meet strict kosher standards. And Hebrew National’s century of experience producing only kosher foods means it’s a name you can trust, especially when you’re looking to feed quality, great-tasting food to your kids.

Glazed Frank Kabobs

Grilling spray

1/2 cup chili sauce

3 tablespoons brown sugar

2 tablespoons Hebrew National Deli Mustard

1 package (16 ounces) Hebrew National Dinner Beef Franks, cut into 16 (11/2-inch) pieces

1 small red onion, cut into 1/2-inch wedges

1 medium red bell pepper, cut into 1-inch pieces

1 medium green bell pepper, cut into 1-inch pieces

2 medium ears fresh corn, shucked, cut into 1-inch-thick slices

Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar and mustard in small bowl until blended. Set aside. Thread franks and vegetables alternately on 4 metal or heavy wooden skewers. Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes or until vegetables are tender and franks are hot.

For a hurry-up evening meal, it’s hard to find a food that’s faster to fix than eggs. Making dinner in a flash is especially easy when you put a skillet scramble on the menu. To make one, simply cook up your family’s favorite flavoring foods, then pour on eggs and scramble.

In Stir-Fry Shrimp Scramble, green onions, garlic and ginger add Asian flair to egg-enrobed shrimp dotted with pea pods and water chestnuts. Interesting contrasts are the highlight of the dish’s appeal. The texture contrasts of the crunchy pea pods and water chestnuts and softer scrambled eggs and shrimp are enhanced by the contrasting colors and flavors of the ingredients, too. Making this special dish more economical, the eggs stretch the protein of the more expensive shrimp. Along with their high-quality protein, nutrient-dense eggs also provide an assortment of other essential nutrients, all for a relatively low calorie count.

Stir-frying itself is a cooking method that requires little fat. For this scramble, you need only one tablespoon of oil to cook enough food for a family. The end result is a dish supplying needed nutrients without a lot of calories. In addition to good nutrition and speedy preparation, clean-up is quick, too, because stir-frying requires only one pan.

Stir-Fry Shrimp Scramble

4 to 6 servings

1 tablespoon cooking oil

2 cloves garlic, minced

1/2 teaspoon ground ginger

1 package (8 oz.) frozen pea pods, thawed

4 ounces medium to large fresh or frozen raw shrimp

1 can (8 oz.) sliced water chestnuts, drained

1/4 cup chopped green onions with tops

6 eggs

1/2 teaspoon salt, optional

Green onion fan, optional

In 10-inch omelet pan or skillet over medium-high heat, cook garlic and ginger in hot oil until garlic is lightly browned, about 1 to 2 minutes. Add pea pods, shrimp, water chestnuts and onions. Cook, stirring occasionally, until shrimp turns pink, about 5 to 6 minutes. Beat together eggs and salt, if desired, until blended. Pour over vegetables and shrimp. With pancake turner, gently lift and turn mixture until eggs are thickened and no visible liquid egg remains. Garnish with onion fan, if desired.

Nutrition information per serving of 1/6 recipe using corn oil and fresh shrimp without optional salt and onion garnish: 145 calories, 8 gm total fat, 241 mg cholesterol, 96 mg sodium, 186 mg potassium, 7 gm carbohydrate, 12 gm protein and 10% or more of the RDI for vitamins B12 and C, riboflavin, iron, phosphorus.