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Broccoli Souffle Unlike normal souffles that have a cream sauce base with egg yolks, this souffle uses only egg whites. Makes 4 servings 1 large bunch broccoli, about 1-1/2 pounds Kosher salt Butter-flavored cooking spray 3 tablespoons plain bread crumbs 1/2 red bell pepper, roasted, seeded, and peeled as in Bell Pepper Preparation, and diced 1 clove garlic, minced 3 tablespoons crumbled blue cheese Freshly ground black pepper to taste 7 egg whites 1. Peel broccoli stems and coarsely chop as close to the bud of the florets as possible. 2. Break florets into pieces as small as possible. 3. Put just enough water in a large skillet to cover broccoli. Add 1 teaspoon kosher salt and bring to a boil. 4. Add broccoli and cook, covered, 7 minutes or until tender. 5. Drain and refresh in a colander under cold water. 6. Drain well and puree in a food processor. 7. Preheat oven to 400°F. 8. Spray a 2-quart souffle dish with butter-flavored cooking spray. Dust with breadcrumbs. 9. In a large bowl, combine broccoli, bell pepper, garlic, cheese, salt, and pepper. 10. Put egg whites into the bowl of an electric mixer with a pinch of salt and beat until stiff but not dry. 11. Stir 1/4 of the egg whites into the broccoli mixture. Then fold in the rest in three stages. Do not over mix. 12. Spoon into the souffle dish and bake 25 to 30 minutes or until the soufflÈ has risen and is nicely browned. Basmati Rice with Figs, Mustard Seeds, and Ginger Serve this with a simple roasted chicken or butter-flied and grilled leg of lamb. Makes 6 servings 1 tablespoon butter 2 cups basmati rice 1 tablespoon mustard seeds Kosher salt to taste 1/2 cup minced onion 4 small, firm figs, preferably Kadota, diced 1 jalapeño or other hot, small pepper seeded and minced 1 tablespoon minced or grated ginger 1. Put butter in a heavy-bottomed saucepan over medium heat. Add mustard seeds, onion, ginger, and jalapeño. Cook until onion softens, about 4 to 5 minutes. 2. Add rice and stir. Add salt, figs, and 31/2 cups water. Bring to a boil and reduce heat to low. Cover and cook 10 minutes. Turn off heat and steam another 10 minutes. Broiled Grapefruit Halves Grapefruit halves are as traditional for breakfast as "cornflakes," and just as boring. Here are a few ways to perk up this standby. Try not to fight with your spouse overthe breakfast table to see who gets which one. Makes 2 servings 1 grapefruit, halved and sectioned 2 teaspoons minced candied ginger 1 tablespoon Grand Marnier or other orange liqueur 1 tablespoon rum 1 tablespoon brown sugar 1. Preheat broiler. If necessary, cut a small slice from the bottom of each grapefruit half to make sure it sits evenly. 2. Put halves in oven-proof dish. Mix Grand Marnier with ginger in a small bowl and spoon over one of the grapefruit halves. Mix rum and brown sugar in another small bowl and spoon over the other half. 3. Run halves under the broiler for about 5 minutes, until they brown lightly. Spoon any excess liquid over the halves, and serve. Cooking Tip Also try a combination of bourbon and maple syrup. Broiled Pineapple Try this as a breakfast alternative to that bowl of prunes. Makes 4 servings 4 center-cut slices of pineapple, 1/2 inch thick, peeled and with eyes removed 1/4 cup rum 8 teaspoons brown sugar, preferably the free-pouring variety 1. Put pineapple slices on a deep platter large enough to hold all in 1 layer. Sprinkle half the rum on one side. Turn slices over and sprinkle remaining rum on the other side. Marinate at room temperature 30 minutes, turning a few times, while you preheat broiler. 2. Put pineapple slices on a baking pan all in 1 layer. Sprinkle half the brown sugar on the slices and put under the broiler, about 5 inches from the flame, for 3 minutes. Turn slices, sprinkle with remaining sugar, and broil another 3 minutes or until surface of the slices turns a nice golden, bubbly brown. Put on a platter and pour and juice from the pan over the slices. Cooking Tip Rum and pineapple are a natural tropical combination, but you could also use bourbon, brandy, or amaretto. The amaretto will give the pineapple a sweeter flavor. Crepes with Spicy Plum Jam Crepes are a great vehicle for many forms of fruit, whether cooked slices, purées, butters, or jams, and make a nice change of pace for a dessert or Sunday brunch. Makes 6 servings 4 cups pitted diced purple or red skinned plums 1 teaspoon sugar Pinch kosher salt 3 cups sugar 3/4 cup flour 1 tablespoon fresh lemon juice 3/4 cup skim milk 1/2 teaspoon ground allspice 1 tablespoon canola oil 2 tablespoons brandy Butter-flavored cooking spray 2 eggs Powdered sugar 1. Put plums, sugar, lemon juice, allspice, and brandy in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring frequently. Lower heat to medium and cook 20 to 25 minutes or until thickened. (It will thicken more as it cools to room temperature.) 2. While jam cools, combine eggs, sugar, and salt with a whisk in a mixing bowl. Stir in flour, 1/4 cup at a time. Then stir in milk and oil. 3. Spray a well-seasoned 7- or 8-inch cast-iron skillet or omelet pan with butter-flavored spray. Put over medium heat. When hot, ladle in just enough batter to cover the bottom of the pan, about 3 tablespoons. Then tilt the pan and swirl to cover the entire surface. (If you pour too much in, you can pour out the excess.) Cook about 45 seconds on 1 side and flip over using a spatula to help loosen. Cook about 30 seconds on the other side. 4. Stack crepes on a platter, separating them with sheets of waxed paper. Crepes can be refrigerated or frozen if not used immediately. You should have about 12 crepes. 5. To serve, warm crepes if necessary and spread a tablespoon of jam in the center of each crepe. Fold over once and sprinkle with powdered sugar. Allow 2 crepes per person. (There will be extra jam.) Cooking Tip Don't be discouraged if the first few crepes stick or get torn and have to be discarded. Spray the pan again as needed and keep on plugging. As you get good at this, you'll be able to turn the crepes in the pan with your finger. Date and Papaya Salad This is something a little different for your breakfast fruit cup. If you can't find fresh dates, dried dates will do but you may want to cut back a little on the honey. Makes 4 servings 1 small Sunrise papaya 2 tablespoons raspberry vinegar 6 fresh dates, pitted and quartered lengthwise 1 tablespoon honey 2 teaspoons minced candied ginger 1 navel orange, peeled and cut into sections Pinch kosher salt 1. Halve papaya lengthwise, remove seeds, peel, and cut into slices crosswise. Put in a mixing bowl. 2. Add dates and orange sections to papaya. 3. Combine remaining ingredients in a cup. Add to fruit and toss. Let sit 30 minutes, toss, and serve. Figs Poached in Campari with Oranges Campari is the red Italian aperitif that looks and some people say tastes like cough syrup, but it adds a nice bitter, herbal edge to the sweetness of this dish. Which is wonderful for breakfast or brunch. Makes 6 servings 1 cup Campari 12 medium or 8 to 10 large Kadota figs, stemmed 1 cup orange juice 2 oranges, each peeled and cut into 6 sections 1 cup water Mint sprigs for garnish (optional) 1 cup sugar 1. Combine Campari, orange juice, water, and sugar in a saucepan. Bring to a boil, lower heat, and simmer about 10 minutes. 2. If using medium figs, cut in half, if large, quarter. Add figs and oranges to pot. Cook gently until figs are softened but not falling apart, about 10 minutes. 3. Remove oranges and figs to a bowl with a slotted spoon. Put pan over high heat and cook until volume is reduced by about half (it should take 10 minutes or so). Pour liquid over figs and oranges and allow mixture to cool to room temperature. 4. For each serving, put 4 fig halves or 5 to 6 quarters in a shallow bowl with 2 orange wedges. Spoon liquid over fruit and garnish with mint sprigs, if desired. Cooking Tip When you want to reduce a liquid, use a pan with as broad a surface as possible, such as a wide pot or deep skillet, to cut down on the amount of time needed to complete the task. Grapefruit Ambrosia This is a double twist on the standard ambrosia, which is usually made only with oranges or mandarins, and never broiled. Makes 4 to 6 servings 2 grapefruit 3 egg whites 1 navel orange 1/8 teaspoon Kosher salt 2 tablespoons Marsala or sweet sherry 1/4 cup shredded coconut 1/3 cup plus 2 tablespoons sugar 1. Peel grapefruit and orange and cut into sections as in Drunken Oranges Halve the sections crosswise, put in a shallow bowl, and toss with Marsala or sherry and 2 tablespoons of sugar. Set aside for 30 minutes. 2. Turn on broiler. To make meringue, beat egg whites with salt and remaining 1/3cup sugar until peaks form. Drain fruit, put into a 9-inch pie plate in one layer, and toss with half the coconut. Spread meringue over fruit and sprinkle with remaining coconut. 3. Put pie plate under the broiler as far away from the heat source as possible. Broil 1 to 2 minutes or until lightly browned. Turn if necessary to brown evenly. Pear Compote with Hard Cider Compotes with pears, dried fruit, nuts, and cider are very evocative of cool weather. If you can't find hard (alcoholic) cider, sweet (nonalcoholic) cider will do, but you will probably need less sugar. Makes 4 servings 2 Bosc pears, peeled, cored, and cut into 1/2-inch dice 11/2 cups hard cider 1 tablespoon chopped candied ginger 1 cup pitted prunes 1/2 cup dried cherries or cranberries 1 cup dried apricots, halved if large Sugar to taste 1. Combine all ingredients except dried cherries or cranberries and sugar in a non-reactive saucepan and bring to a boil. Reduce to a simmer and cook, covered, 5 minutes. 2. Add cherries or cranberries and cook, covered, 10 minutes more. Taste and add a few tablespoons of sugar, if desired, then heat a few more minutes, gently stirring to incorporate the sugar. Cool and serve warm or at room temperature as a dessert or breakfast dish. Persimmon Smoothie You won't have the excuse of not having enough time for breakfast with this quick and fortifying concoction. Makes 2 cups, about 2 servings 1 ripe Hachiya persimmon 1 tablespoon honey 1 cup nonfat vanilla yogurt 1/4 to 1/2 teaspoon powdered ginger 1/2 cup orange juice 1. Remove stem and calyx from persimmon and puree in a blender or food processor. 2. Add remaining ingredients and mix until smooth. Adjust honey if more sweetness is desired. Makes 1 good-size serving or 2 small servings. Plum Kuchen Kuchen is an old-fashioned dessert that also doubles as a coffee cake. This one is more the former than the latter, but it would go nicely with afternoon tea. Makes 6 servings 1 cup all-purpose flour Butter-flavored cooking spray 1 teaspoon baking powder 1/4 cup sliced almonds Pinch kosher salt 4 medium to large plums, about 1 pound total 1/4 cup plus 1 tablespoon sugar 2 tablespoons cold butter, cut into pieces 1/2 teaspoon cinnamon 1 egg 1/3 cup spicy plum jam from Crepes with Spicy Plum Jam, or purchased plum jam 1/2 cup buttermilk or skim milk 3/4 teaspoon vanilla extract 1. Preheat oven to 400°F. In a mixing bowl, combine flour, baking powder, salt, and sugar. Add butter with a pastry blender or large fork until texture resembles coarse meal. 2. Combine egg with buttermilk and vanilla extract. Stir into flour mixture and mix just until combined. Spread into the bottom of an 8x8x2-inch pan sprayed with butter-flavored spray. Sprinkle with sliced almonds. 3. Halve plums lengthwise and cut each half into 4 slices. Arrange plum slice on batter in rows. Spray with butter-flavored spray. Mix cinnamon with remaining tablespoon of sugar and sprinkle onto plums. Bake in the middle of the oven 30 minutes or until plums are tender. 4. Meanwhile, prepare glaze by heating plum jam in a small pan or in a microwave oven until it begins to boil. Brush on top of kuchen when comes out of the oven. Serve warm or at room temperature. Cooking Tip This dish can also be made in an equivalent size round cake pan. If using a round pan you can make a ring or circle pattern with the plums. Peaches and nectarines would also make a good kuchen. Plums Poached in Port Plums take well to poaching and make a marvelous fat-free breakfast dish, or try them as a simple dessert by themselves or over fat-free frozen yogurt. Makes 4 servings 1/2 cup sugar 3 quarter-size slices fresh ginger 1/2 cup port 2 cups water 1 cinnamon stick 1 pound small, ripe but firm European purple plums 12 whole black peppercorns 1. In a large saucepan, combine sugar, Port, cinnamon stick, peppercorns, ginger, and water. Bring to a boil, stir, and reduce to a simmer. 2. Prick the plums a few times with the sharp tip of a paring knife. Add to the saucepan and cook gently about 10 minutes or until plums are very tender but not falling apart. 3. Remove plums to a shallow bowl. Return saucepan to stove and reduce cooking liquid by half over medium-high heat, about 10 minutes. Pour strained liquid over plums and cool at room temperature. Cooking Tip Pricking the skin of plums helps to prevent bursting during the cooking process. Rhubarb Souffle with Rhubarb-Strawberry Coulis This recipe eliminates the normal cream-laden mousseline sauce but keeps the fat-free fruit coulis. Instead of making this a 2-quart souffle dish, you can also use two 1-quart souffle dishes or four half-quart dishes. If you use smaller souffle dishes, start checking for doneness after 30 minutes. Makes 6 to 8 servings 3 tablespoons butter 3 tablespoons flour 3/4 cup whole milk, warmed Kosher salt 2 egg yolks 1/2 cup Sugar Syrup 1 cup diced rhubarb 3/4 cup sugar 1 teaspoon cornstarch 12 egg whites 1 ounce framboise (raspberry liqueur), brandy, or Triple Sec Rhubarb-Strawberry Coulis 1. Preheat oven to 350F. 2. Melt butter in a saucepan and whisk in flour, stirring for a few minutes. 3. Add milk and pinch of salt and mix thoroughly with a whisk over low heat until it thickens and comes clean from the bottom of the pan. 4. Remove from heat and cool slightly (a few minutes) and whisk in egg yolks, one at a time, mixing thoroughly. 5. Put into a large mixing bowl and set aside to cool. 6. Bring sugar and rhubarb to a boil in a small saucepan. 7. Cook gently about 3 or 4 minutes. 8. Drain and set aside. 9. Mix sugar and cornstarch together. Set aside. 10. Beat egg whites until soft peaks form. 11. Add cornstarch mixture and beat a few seconds to mix. 12. Add framboise to egg yolk mixture and mix until smooth. 13. Mix a small amount of the egg whites into egg yolk mixture. 14. Fold in cooked rhubarb, then remaining egg white. 15. Pour mixture into a buttered 2 quart soufflÈ dish to about ? below the rim. Do not overfill. 16. Put souffle dish in the oven. 17. Bake 40 minutes or until a tester comes out clean. 18. Serve with Rhubarb-Strawberry Coulis. Rhubarb-Strawberry Coulis Makes about 2-1/2 cups 1/2 pound (one thick, long stalk) peeled rhubarb, cut into 3/8 inch dice 1/2 pound (6 to 8 large) strawberries, coarsely chopped 1 cup sugar 1/3 cup white wine, preferably an off-dry wine such as chenin blanc or Riesling 1. Put all ingredients in a medium saucepan. 2. Cook over medium heat until rhubarb is tender but not mushy, about 10 to 12 minutes. 3. Cool to room temperature. Cooking Tip Most people think souffles are difficult desserts that require lots of last-minute work, not so! The white sauce (made in the direction above) and coulis are a snap and both can be done a day or two ahead. To prevent skin from forming on the white sauce, put plastic wrap directly on the surface. Rhubarb-Strawberry Crisp with Kirsch Strawberries and rhubarb go together like bacon and eggs. Depending on the sweetness of the strawberries and your preference for tartness, you may want to increase the sugar somewhat in this recipe. We like this dish on the tart side. Makes 6 to 8 servings 3/4 cup Grape Nuts cereal or similar nugget cereal 1/3 cup brown sugar 2 tablespoons granulated sugar 1/4 teaspoon cinnamon 3 tablespoons butter, softened 11/2 pounds rhubarb 1 pint strawberries 2/3 cup sugar, or more to taste 1/4 teaspoon ground nutmeg 1 tablespoon kirsch or framboise (raspberry liqueur) 3 tablespoons flour Butter-flavored cooking spray 1. Mix cereal, sugar, and cinnamon. 2. Work in butter with a pastry knife or large fork until you have an even, crumbly meal. 3. Set aside and preheat oven to 350°F. 4. Wash rhubarb and peel if tough, as you would celery. 5. Cut into æ-inch pieces (shorter if stalks are wide) and put into a bowl. 6. Wash, hull, and halve strawberries and add to rhubarb. 7. Add sugar, nutmeg, and kirsch to fruit and toss well. 8. Add flour and toss well again. 9. Spray a 9 x 14-inch gratin dish with butter-flavored cooking spray. 10. Spread the fruit mixture in the dish evenly and top with cereal mixture. 11. Bake 40 to 45 minutes or until juice bubbles up through the crust and the crust is nicely browned. 12. Serve warm or at room temperature. Cooking Tip Kirsch, the clear cherry brandy, adds a delicious flavor accent for both strawberries and rhubarb. You can substitute framboise (raspberry liqueur) or an orange liqueur such as Triple Sec. Zucchini Pancakes Here's a way to use up the pulp leftover from the Summer Squash Skins recipe. It makes a nice side dish with roasted chicken or as part of a Sunday brunch Makes 10 pancakes, enough for 5 or more servings 11/2 pounds zucchini, shredded, salted and squeezed 2 teaspoons kosher salt 1/4 cup minced onion 1/3 cup grated Parmesan cheese 2 teaspoons fresh thyme or 1 teaspoon dried Freshly ground black pepper to taste 1/3 cup all-purpose flour 2 eggs, beaten 2 tablespoons canola oil Nonfat sour cream (optional) 1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream. 2. Put oil in a nonstick skillet over medium heat. 3. Add 1/4 cup of zucchini mixture and form a pancake. 4. Continue adding more pancakes but don't crowd the pan. 5. Cook about 4 minutes on each side. 6. Keep pancakes warm in a low oven until all are done. 7. Serve topped with nonfat sour cream, if desired. |
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