Monday, January 21, 2008
Zesty Fruity Recipes
Lemons: A Zesty, Healthy Fruit
Your taste buds may cringe if you eat lemon alone, but this zesty citrus fruit is low in calories (one medium lemon has just 17) and high in potassium -- a single lemon provides 80 milligrams of the essential mineral. Potassium is vital for maintaining the body's fluid balance, muscle function, and basic cell function.
Lemons are also an excellent source of the cancer-fighting antioxidant vitamin C, also needed for the repair and maintenance of cartilage, bones, and teeth.
No matter how you slice it, this golden fruit delivers powerhouse nutrients and great flavor.
Baked Lemon Pudding Cake
Canola cooking spray
2 tbsp butter
6 tbsp Splenda (sugar substitute)
6 tbsp super-fine granulated sugar
2 large eggs
1/3 cup lemon juice
Zest from one lemon, finely chopped
1/2 cup unbleached flour
1 1/4 cups low-fat milk
1.Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray.
2.In a mixing bowl, cream the butter or margarine well with an electric mixer. Add the sugar substitute and sugar and beat well.
3.With an egg separator, separate the eggs; save the egg whites in another mixing bowl. Add the yolks to the butter mixture one by one. Gradually add the lemon juice and lemon zest. The batter will look like lemon frosting at this point. Slowly add the milk to make a thin batter. Set aside.
4.In a separate bowl, beat the egg whites with an electric mixer until they are stiff. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared pie plate.
5.Place the pie in the preheated oven and bake 30 to 40 minutes. Remove and allow the pudding cake to cool.
6.Dust top with powdered sugar and serve with fresh sliced
strawberries, if desired.
Sweet & Zesty Fish with Fruit Salsa
1/4 cup Spicy Brown Mustard
1/4 cup honey
2 cups chopped assorted fresh fruit (pineapple, kiwi, strawberries and mango)
1 pound sea bass or cod fillets or other firm-fleshed white fish
1. Preheat broiler or grill. Combine mustard and honey. Stir 2 tablespoons mustard mixture into fruit; set aside.
2. Brush remaining mustard mixture on both sides of fillets. Place in foil-lined broiler pan. Broil (or grill) fish 6 inches from heat for 8 minutes or until fish is opaque.
3. Serve fruit salsa with fish.
Citrus Fruit Bowl
Fresh citrus sections are dressed in their own juices and tossed with dried cranberries and mint for an elegantly simple fruit salad.
4 medium navel oranges
1 large pink grapefruit
1/3 cup sweetened dried cranberries
Fresh mint leaves (optional):
Cut off the peel and pith from the oranges and grapefruit. Working over a large bowl, cut out the sections of fruit from between the membranes, letting the sections fall into the bowl. Squeeze the juice from the membranes over the fruit; discard the membranes.
Add the cranberries and stir to combine. Garnish with the mint, if using.
Citrus Sweet Potatoes
Here's a marvelous way to enjoy candied sweet potatoes without all the usual fat and excess sugar.
1 1/4 pounds sweet potatoes
1/2 cup onion, chopped
1/2 teaspoon orange peel
1/4 cup orange juice
1 apples - peeled, cored and chopped
1/4 cup raisins
2 tablespoons light brown sugar
2 tablespoons margarine
Simmer potatoes and onions in 1 inch of water in a covered saucepan until the potatoes are tender, about 8 minutes. Drain.
Return vegetables to pan. Add orange peel and juice, apples, raisins, sugar, and margarine. Cook over low heat, stirring often, until potatoes and apples are glazed.
PINEAPPLE UPSIDE DOWN CAKE
2/3 cup butter
3/4 cup brown sugar
1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)
Ingredients for cake
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1/4 cup milk
Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries
Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.
LEMON LIME DELIGHT
3 tbsp. butter
1/2 cup sugar
2 tbsp. flour
1/8 teaspoon salt
2 egg yolks, well beaten
1/3 cup lemon juice or lime juice
1/2 teaspoon grated lemon of lime rind
1 c. milk
2 egg whites
1/4 cup sugar
Allow butter to soften slightly to room temperature. Combine the 1/2 cup sugar, salt, and flour in bowl of mixer and cream until smooth. Add egg yolks one and a time beating on low speed 30 seconds after each addition.
Stir in lemon or lime juice, grated rind, and milk.
In separate bowl, beat egg whites until they hold a stiff peak, gradually adding 1/4 cup sugar. Gently fold in the beaten egg white mixture into the butter and other ingredients.
Pour into a lightly greased 1 qt. casserole or pudding dish. Place in a pan of warm water, with the water about 1 in. deep. Baking in a 350 degrees Fahrenheit oven 50 to 55 minutes. Serve warm or cold.
CRANBERRY - ORANGE NUT BREAD
The early settlers learned to cook with cranberries from the Indians of the Cape Cod area, who added cranberries and nuts to their corn breads. Cakes of dried venison and cranberries, called pemmican, were a mainstay of the Indian diet.
1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 c. cranberries, chopped
1/2 c. chopped nuts
Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.
Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.
If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.