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12/08/2011 – Yummy in my Tummy!!!!
History – Panettone
At just about all specialty food stores, as well as a good number of regular supermarkets, you’re going to find elegant boxes of panettone available around the holidays. The boxes are always adorned with illustrations of what’s inside, but an illustration is never as good as actually seeing the product. Pantone is a somewhere between a bread and a cake in taste, a sweet yeasted bread that is traditionally served around Christmas in Italy.
The dough for panettone is quite rich and contains plenty of butter and eggs. The addition of all the fat to the dough gives it a very fine, tender texture. It can also weigh the dough down, so the bread is given a very long rise to ensure that it is fluffy, not dense, and rises up very high. Traditionally, the bread is baked in octagonal or hexagonal pans, but just about any shape or size can be used. Aside from the butter and eggs, most of the flavor of the panettone comes from the add-ins. The most traditional have dried fruits, candied citrus, lemon and/or orange zest and may be doused with amaretto before serving. These days, there is some more variety, and you might see chocolate chip panettone, or panettone soaked in rum for something a little more grown-up.
The bread is said to have originated in Milan at least 500 years ago, but wasn’t widely produced until the early 1900s. Milanese bakers began to bake the breads in large quantities and distributed them all over Italy. The breads were a hit and panettone took off, becoming a staple where it once was a specialty.
Appetizer – Stuffed Celery
Ingredients: 1 (8 ounce) package cream cheese, softened 2 tablespoons sour cream 1/4 cup chopped walnuts 20 green olives with pimento, chopped 1 bunch celery cut into 3 inch sections
Directions: In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces then cut to desired length. You could also spread this on crackers. Place in bowl with spreading knife.
Salad – Broccoli Salad
Ingredients: 2 heads fresh broccoli 1 red onion 1/2 pound bacon 3/4 cup raisins 3/4 cup sliced almonds 1 cup mayonnaise 1/2 cup white sugar 2 tablespoons white wine vinegar
Directions: Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Put it on the Side – Colorful Couscous
Ingredients: 1/3 cup each finely chopped onion, green pepper and sweet red pepper 2 garlic cloves, minced 2 tablespoons olive oil 1 can (14-1/2 ounces) chicken broth 1/4 cup water 1/2 teaspoon salt 1/4 teaspoon pepper 1 package (10 ounces) couscous
Directions: In a large saucepan, sauté the onion, peppers and garlic in oil for 3 minutes. Stir in the broth, water, salt and pepper. Bring to a boil. Stir in the couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve immediately. Yield: 6 servings.
Main Course – Pesto Pork Loin
Ingredients: 1/4 cup plus 2 tablespoons olive oil, divided 2 cups loosely packed basil leaves 1/2 cup grated Parmesan cheese 4 garlic cloves, peeled 12 plum tomatoes 1-1/2 teaspoons pepper, divided 1 teaspoon kosher salt, divided 1 bone-in pork loin roast (4 to 5 pounds) 1 package (16 ounces) egg noodles
Directions: For pesto, in a blender, combine 1/4 cup oil, basil, cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside. Cut each tomato into four slices; place in a greased shallow roasting pan. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°. Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork. Yield: 6-8 servings.
Cookie Monster Cookie for the Holidays - Honey Cookies with Glaze
Ingredients: 1/2 cup light honey 2 egg whites 1/2 cup unsweetened applesauce 1 teaspoon baking soda 1 cup white whole wheat flour 1-1/2 teaspoons ground ginger 2 tablespoons vanilla frosting
Directions: Preheat oven to 350°F. Coat cookie sheets with cooking spray and set aside. In large microwave-safe bowl, heat honey, on high, for 15 seconds. Stir in egg whites and applesauce with spatula until well blended. Gradually stir in baking soda, flour, and ginger. Drop by rounded teaspoonfuls onto prepared cookie sheets, about 1-1/2 inches apart. Bake 10 to 12 minutes, until lightly golden brown. In small bowl, microwave frosting 10 to 15 seconds or until melted. Lightly drizzle frosting over cookies.
Lighten UP!!! Morning Glory Muffins Dietitian's tip: If 18 muffins are too many, freeze those you won't eat and pull them out of the freezer as needed. Freezing the muffins keeps them fresher longer. Warm the muffins slightly before serving. By Mayo Clinic staff – Makes 18 small muffins or 12 regular Muffins. Nutritional guidelines below are based small sized muffins.
Ingredients: 1 cup all-purpose (plain) flour 1 cup whole-wheat flour 3/4 cup sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 3/4 cup egg substitute 1/2 cup vegetable oil 1/2 cup unsweetened applesauce 2 teaspoons vanilla extract 2 cups chopped apples (unpeeled) 1/2 cup raisins 3/4 cup grated carrots 2 tablespoons chopped pecans
Directions: Preheat the oven to 350 F. Line a muffin pan with paper or foil liners. In a large bowl, combine the flours, sugar, baking soda, and cinnamon. Whisk to blend evenly. In a separate bowl, add the egg substitute, oil, applesauce and vanilla. Stir in the apples, raisins and carrots. Add to the flour mixture and blend just until moistened but still slightly lumpy. Spoon the batter into muffin cups, filling each cup about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes.
Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely. Nutritional Analysis - (per serving)
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