A few low calorie xmas recipes to tempt your taste buds

I am making these for our holiday dinner on sunday. My mouth is watering
already

Citrus Ginger Cake with Spiced Orange Compote

Ingredients makes 10 servings

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Preparation

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line
with parchment paper and oil the parchment.
Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons
crystallized ginger in a medium bowl. Sift whole-wheat pastry flour,
all-purpose flour, baking powder and salt into a large bowl. Beat egg whites
with an electric mixer on high in another medium bowl until soft peaks form,
1 to 2 minutes.
Stir the honey mixture into the flour mixture with a wooden spoon. Gently
fold in the egg whites with a rubber spatula until they are well combined.
Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted into the center comes out clean,
about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
Run a knife around the edges of the pan to loosen the cake and turn it out
onto the rack. Let cool completely.
Just before serving, sift sugar evenly over the top of the cake and garnish
with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on
the side.
Tips & Notes
Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and
hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see
Variation), parchment paper
Tip: To bring an egg to room temperature, set it out on the counter for 15
minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water
for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get a
thinner cake. Reduce the baking time to 25 to 30 minutes. You can find
8-inch cake pans at well-stocked kitchenware stores or online at
surlatable.com.
Nutrition
Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg
cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189
mg potassium.
Nutrition Bonus: Vitamin C (80% daily value)
Carbohydrate Servings: 3.5
Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat








Spiral Stuffed Turkey Breast with Cider Gravy

Ingredients makes 8 servings

Stuffing
2 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 cup fresh whole-wheat breadcrumbs
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried (not
ground)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Turkey & gravy
1 2-pound boneless turkey breast half
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
1 cup apple cider
1/2 cup reduced-sodium chicken broth
1 cup onion, coarsely chopped
2 cloves garlic, crushed and peeled
8 sprigs fresh thyme, or 1 teaspoon dried
4 teaspoons cornstarch
2 tablespoons water
1/4 cup reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice


Preparation
Preheat oven to 300°F.
To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat.
Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes.
Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in
breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and pepper.
To prepare turkey: Remove skin from turkey breast and trim off fat.
Butterfly the turkey breast (see Tip). Flatten the turkey breast. Spread the
stuffing over the breast and roll the breast up into a cylinder. Secure with
kitchen string.
Sprinkle the turkey roulade with 1/4 teaspoon salt and pepper. Heat 2
teaspoons oil in a large cast-iron or nonstick skillet over medium-high
heat. Add the roulade and cook, turning from time to time, until browned all
over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet and
bring to a simmer, stirring to scrape up any browned bits. Add broth and
bring to a simmer. Remove from heat.
Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add
onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic
and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour in
the cider mixture, then add thyme sprigs (or dried thyme). Cover the pan and
transfer it to the oven.
Bake the roulade until it is no longer pink inside and an instant-read
thermometer inserted in the center registers 170°, 45 minutes to 1 hour.
Transfer to a carving board, tent with foil and keep warm.
To prepare gravy: Strain the liquid from the Dutch oven into a medium
saucepan, pressing on the solids. Bring to a simmer over medium-high heat;
cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water in
a small bowl; add to the simmering gravy, whisking until lightly thickened.
Add sour cream, mustard and lemon juice, whisking until smooth. Season with
pepper. Heat through.
Remove the string from the roulade. Carve into 1/2-inch-thick slices and
serve with gravy.
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Wrap the roulade in plastic wrap and
refrigerate for up to 8 hours. | Equipment: Kitchen string
Sparkling or still apple cider, alcoholic (hard) or nonalcoholic
(sweet)--all work well in this recipe. Still cider produces a darker gravy
with a slightly sweeter flavor.
To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into
pieces and process in a food processor until coarse crumbs form. One slice
makes about 1/3 cup.
How to butterfly a turkey breast:
1. Place the turkey breast on a cutting board. Starting on the rounded side,
make a horizontal cut with a chef's knife, about halfway down, to within 1
inch of the other side.
2. Open up the breast. Cover the breast with plastic wrap. Pound with a
rolling pin or meat mallet to an even 1/2-inch thickness. Remove plastic
wrap.
3. Spread the stuffing over the breast, leaving a 1-inch border on all
sides. Roll the breast up into a cylinder.
4. Secure the roulade by tying it with kitchen string at 1-inch intervals.
Nutrition
Per serving: 222 calories; 5 g fat ( 1 g sat , 3 g mono ); 74 mg
cholesterol; 13 g carbohydrates; 0 g added sugars; 29 g protein; 2 g fiber;
248 mg sodium; 438 mg potassium.
Nutrition Bonus: 438 mg potassium (22% dv).
Carbohydrate Servings: 1
Exchanges: 1/3 fruit, 1 vegetable, 3 1/2 very lean protein, 1 fat






Green & Yellow Beans with Wild Mushrooms


Ingredients makes 10 servings
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed and
sliced (see Substitution Note)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste

Preparation
Bring a large pot of water to a boil. Add green beans and wax beans and cook
until tender-crisp, about 4 minutes. (Cook for another minute or two if you
like your green beans more tender.) Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic
and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and
cook, stirring, until they release their juices and most of the liquid has
evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to
the mushrooms in the pan and cook, stirring to combine, until heated
through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and
pepper. Serve topped with the reserved mushrooms.
Tips & Notes
Make Ahead Tip: Prepare through Step 1 and store in an airtight container
for up to 1 day.
Substitution Note: If you can't find wild mushrooms, use button or cremini
mushrooms.
Nutrition
Per serving: 75 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol;
8 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 59 mg sodium;
272 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetables, 1 fat



Bold Winter Greens Salad

Ingredients makes 10 servings
2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and
escarole, such as chicory, radicchio and escarole
3 large hard-boiled eggs,

Preparation
Place garlic to taste in a large salad bowl and sprinkle with salt and
pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in
anchovies to taste. Whisk in oil in a slow steady stream until well
combined.
Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the
large holes of a box grater (reserve the remaining yolks for another use or
discard). Sprinkle the salad with the grated egg.
Tips & Notes
Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for up
to 1 day.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover
with water. Bring to a simmer over medium-high heat. Reduce heat to low and
cook at the barest simmer for 10 minutes. Remove from heat, pour out hot
water and cover the eggs with ice-cold water. Let stand until cool enough to
handle before peeling.
Nutrition
Per serving: 92 calories; 8 g fat ( 1 g sat , 6 g mono ); 20 mg cholesterol;
2 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 102 mg sodium;
168 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Folate
(34% dv), Potassium (16% dv)
Exchanges: 1 vegetable, 1 1/2 fat


Maple-Walnut Pralines


Ingredients makes 2 dozen
1 cup pure maple syrup, preferably dark amber
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup chopped walnuts
Preparation
Line two baking sheets with wax paper or aluminum foil. Combine maple syrup,
brown sugar and granulated sugar in a heavy medium saucepan; heat over
medium heat, stirring occasionally, until the sugar has dissolved. Clip a
candy thermometer to the pan and cook, without stirring, until the syrup
reaches 250°F and is at hard-ball stage (when a bit of syrup dropped into
ice water forms a hard ball). This will take 5 to 7 minutes. Remove from the
heat and stir in walnuts.
Working quickly, drop the mixture by heaping tablespoonfuls onto the
prepared baking sheets. (If the mixture hardens, return the pan to low heat
and stir until smooth.) Let the pralines stand, uncovered, at room
temperature until firm, about 30 minutes. Carefully lift the pralines from
the wax paper or foil.
Tips & Notes
Make Ahead Tip: Store in an airtight container, with wax paper between each
layer, in a cool, dry place for up to 1 week.
Nutrition
Per praline: 113 calories; 3 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol;
22 g carbohydrates; 1 g protein; 0 g fiber; 1 mg sodium; 49 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate, 1/2 fat

What are Meyer lemons? I've never heard of any lemon that is as sweet as an
orange.

--
Joy

(Select whatever is appropriate) Merry Christmas, Happy Hanukkah, Happy
Holidays, Happy Pancha Ganapati, Merry Mandelbrot, Happy Yule / Litha,
Happy Winter Solstice, Happy Kwanzaa, Happy Festivus and Happy New Year to
all!

"Matthew" wrote in message
ng.com...
I am making these for our holiday dinner on sunday. My mouth is watering
already

Citrus Ginger Cake with Spiced Orange Compote

Ingredients makes 10 servings

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Preparation

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line
with parchment paper and oil the parchment.
Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons
crystallized ginger in a medium bowl. Sift whole-wheat pastry flour,
all-purpose flour, baking powder and salt into a large bowl. Beat egg
whites with an electric mixer on high in another medium bowl until soft
peaks form, 1 to 2 minutes.
Stir the honey mixture into the flour mixture with a wooden spoon. Gently
fold in the egg whites with a rubber spatula until they are well combined.
Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted into the center comes out clean,
about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
Run a knife around the edges of the pan to loosen the cake and turn it out
onto the rack. Let cool completely.
Just before serving, sift sugar evenly over the top of the cake and
garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange
Compote on the side.
Tips & Notes
Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and
hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan
(see Variation), parchment paper
Tip: To bring an egg to room temperature, set it out on the counter for 15
minutes or submerge it (in the shell) in a bowl of lukewarm (not hot)
water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get
a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find
8-inch cake pans at well-stocked kitchenware stores or online at
surlatable.com.
Nutrition
Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg
cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium;
189 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value)
Carbohydrate Servings: 3.5
Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat








Spiral Stuffed Turkey Breast with Cider Gravy

Ingredients makes 8 servings

Stuffing
2 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 cup fresh whole-wheat breadcrumbs
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried (not
ground)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Turkey & gravy
1 2-pound boneless turkey breast half
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
1 cup apple cider
1/2 cup reduced-sodium chicken broth
1 cup onion, coarsely chopped
2 cloves garlic, crushed and peeled
8 sprigs fresh thyme, or 1 teaspoon dried
4 teaspoons cornstarch
2 tablespoons water
1/4 cup reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice


Preparation
Preheat oven to 300°F.
To prepare stuffing: Heat oil in a medium nonstick skillet over medium
heat. Add onion and celery; cook, stirring often, until softened, 2 to 4
minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat
and stir in breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and
pepper.
To prepare turkey: Remove skin from turkey breast and trim off fat.
Butterfly the turkey breast (see Tip). Flatten the turkey breast. Spread
the stuffing over the breast and roll the breast up into a cylinder.
Secure with kitchen string.
Sprinkle the turkey roulade with 1/4 teaspoon salt and pepper. Heat 2
teaspoons oil in a large cast-iron or nonstick skillet over medium-high
heat. Add the roulade and cook, turning from time to time, until browned
all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet
and bring to a simmer, stirring to scrape up any browned bits. Add broth
and bring to a simmer. Remove from heat.
Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add
onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic
and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour
in the cider mixture, then add thyme sprigs (or dried thyme). Cover the
pan and transfer it to the oven.
Bake the roulade until it is no longer pink inside and an instant-read
thermometer inserted in the center registers 170°, 45 minutes to 1 hour.
Transfer to a carving board, tent with foil and keep warm.
To prepare gravy: Strain the liquid from the Dutch oven into a medium
saucepan, pressing on the solids. Bring to a simmer over medium-high heat;
cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water
in a small bowl; add to the simmering gravy, whisking until lightly
thickened. Add sour cream, mustard and lemon juice, whisking until smooth.
Season with pepper. Heat through.
Remove the string from the roulade. Carve into 1/2-inch-thick slices and
serve with gravy.
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Wrap the roulade in plastic wrap
and refrigerate for up to 8 hours. | Equipment: Kitchen string
Sparkling or still apple cider, alcoholic (hard) or nonalcoholic
(sweet)--all work well in this recipe. Still cider produces a darker gravy
with a slightly sweeter flavor.
To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into
pieces and process in a food processor until coarse crumbs form. One slice
makes about 1/3 cup.
How to butterfly a turkey breast:
1. Place the turkey breast on a cutting board. Starting on the rounded
side, make a horizontal cut with a chef's knife, about halfway down, to
within 1 inch of the other side.
2. Open up the breast. Cover the breast with plastic wrap. Pound with a
rolling pin or meat mallet to an even 1/2-inch thickness. Remove plastic
wrap.
3. Spread the stuffing over the breast, leaving a 1-inch border on all
sides. Roll the breast up into a cylinder.
4. Secure the roulade by tying it with kitchen string at 1-inch intervals.
Nutrition
Per serving: 222 calories; 5 g fat ( 1 g sat , 3 g mono ); 74 mg
cholesterol; 13 g carbohydrates; 0 g added sugars; 29 g protein; 2 g
fiber; 248 mg sodium; 438 mg potassium.
Nutrition Bonus: 438 mg potassium (22% dv).
Carbohydrate Servings: 1
Exchanges: 1/3 fruit, 1 vegetable, 3 1/2 very lean protein, 1 fat






Green & Yellow Beans with Wild Mushrooms


Ingredients makes 10 servings
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed
and sliced (see Substitution Note)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste

Preparation
Bring a large pot of water to a boil. Add green beans and wax beans and
cook until tender-crisp, about 4 minutes. (Cook for another minute or two
if you like your green beans more tender.) Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic
and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and
cook, stirring, until they release their juices and most of the liquid has
evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to
the mushrooms in the pan and cook, stirring to combine, until heated
through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and
pepper. Serve topped with the reserved mushrooms.
Tips & Notes
Make Ahead Tip: Prepare through Step 1 and store in an airtight container
for up to 1 day.
Substitution Note: If you can't find wild mushrooms, use button or cremini
mushrooms.
Nutrition
Per serving: 75 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg
cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber;
59 mg sodium; 272 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetables, 1 fat



Bold Winter Greens Salad

Ingredients makes 10 servings
2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and
escarole, such as chicory, radicchio and escarole
3 large hard-boiled eggs,

Preparation
Place garlic to taste in a large salad bowl and sprinkle with salt and
pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in
anchovies to taste. Whisk in oil in a slow steady stream until well
combined.
Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the
large holes of a box grater (reserve the remaining yolks for another use
or discard). Sprinkle the salad with the grated egg.
Tips & Notes
Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for
up to 1 day.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover
with water. Bring to a simmer over medium-high heat. Reduce heat to low
and cook at the barest simmer for 10 minutes. Remove from heat, pour out
hot water and cover the eggs with ice-cold water. Let stand until cool
enough to handle before peeling.
Nutrition
Per serving: 92 calories; 8 g fat ( 1 g sat , 6 g mono ); 20 mg
cholesterol; 2 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber;
102 mg sodium; 168 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Folate
(34% dv), Potassium (16% dv)
Exchanges: 1 vegetable, 1 1/2 fat


Maple-Walnut Pralines


Ingredients makes 2 dozen
1 cup pure maple syrup, preferably dark amber
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup chopped walnuts
Preparation
Line two baking sheets with wax paper or aluminum foil. Combine maple
syrup, brown sugar and granulated sugar in a heavy medium saucepan; heat
over medium heat, stirring occasionally, until the sugar has dissolved.
Clip a candy thermometer to the pan and cook, without stirring, until the
syrup reaches 250°F and is at hard-ball stage (when a bit of syrup dropped
into ice water forms a hard ball). This will take 5 to 7 minutes. Remove
from the heat and stir in walnuts.
Working quickly, drop the mixture by heaping tablespoonfuls onto the
prepared baking sheets. (If the mixture hardens, return the pan to low
heat and stir until smooth.) Let the pralines stand, uncovered, at room
temperature until firm, about 30 minutes. Carefully lift the pralines from
the wax paper or foil.
Tips & Notes
Make Ahead Tip: Store in an airtight container, with wax paper between
each layer, in a cool, dry place for up to 1 week.
Nutrition
Per praline: 113 calories; 3 g fat ( 0 g sat , 0 g mono ); 0 mg
cholesterol; 22 g carbohydrates; 1 g protein; 0 g fiber; 1 mg sodium; 49
mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate, 1/2 fat

in general terms it is a cross between a lemon and an orange

if you can't find them at the store you can just use your favorite store
orange juice or fresh oranges since you need zest anyways


"Joy" wrote in message
. ..
What are Meyer lemons? I've never heard of any lemon that is as sweet as
an orange.

--
Joy

(Select whatever is appropriate) Merry Christmas, Happy Hanukkah, Happy
Holidays, Happy Pancha Ganapati, Merry Mandelbrot, Happy Yule / Litha,
Happy Winter Solstice, Happy Kwanzaa, Happy Festivus and Happy New Year to
all!

"Matthew" wrote in message
ng.com...
I am making these for our holiday dinner on sunday. My mouth is watering
already

Citrus Ginger Cake with Spiced Orange Compote

Ingredients makes 10 servings

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Preparation

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line
with parchment paper and oil the parchment.
Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons
crystallized ginger in a medium bowl. Sift whole-wheat pastry flour,
all-purpose flour, baking powder and salt into a large bowl. Beat egg
whites with an electric mixer on high in another medium bowl until soft
peaks form, 1 to 2 minutes.
Stir the honey mixture into the flour mixture with a wooden spoon. Gently
fold in the egg whites with a rubber spatula until they are well
combined. Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted into the center comes out clean,
about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
Run a knife around the edges of the pan to loosen the cake and turn it
out onto the rack. Let cool completely.
Just before serving, sift sugar evenly over the top of the cake and
garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange
Compote on the side.
Tips & Notes
Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and
hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan
(see Variation), parchment paper
Tip: To bring an egg to room temperature, set it out on the counter for
15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot)
water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will
get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can
find 8-inch cake pans at well-stocked kitchenware stores or online at
surlatable.com.
Nutrition
Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg
cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium;
189 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value)
Carbohydrate Servings: 3.5
Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat








Spiral Stuffed Turkey Breast with Cider Gravy

Ingredients makes 8 servings

Stuffing
2 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 cup fresh whole-wheat breadcrumbs
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried (not
ground)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Turkey & gravy
1 2-pound boneless turkey breast half
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
1 cup apple cider
1/2 cup reduced-sodium chicken broth
1 cup onion, coarsely chopped
2 cloves garlic, crushed and peeled
8 sprigs fresh thyme, or 1 teaspoon dried
4 teaspoons cornstarch
2 tablespoons water
1/4 cup reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice


Preparation
Preheat oven to 300°F.
To prepare stuffing: Heat oil in a medium nonstick skillet over medium
heat. Add onion and celery; cook, stirring often, until softened, 2 to 4
minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat
and stir in breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and
pepper.
To prepare turkey: Remove skin from turkey breast and trim off fat.
Butterfly the turkey breast (see Tip). Flatten the turkey breast. Spread
the stuffing over the breast and roll the breast up into a cylinder.
Secure with kitchen string.
Sprinkle the turkey roulade with 1/4 teaspoon salt and pepper. Heat 2
teaspoons oil in a large cast-iron or nonstick skillet over medium-high
heat. Add the roulade and cook, turning from time to time, until browned
all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet
and bring to a simmer, stirring to scrape up any browned bits. Add broth
and bring to a simmer. Remove from heat.
Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add
onion and cook, stirring often, until softened, 2 to 3 minutes. Add
garlic and cook, stirring, for 30 seconds. Add the browned turkey
roulade. Pour in the cider mixture, then add thyme sprigs (or dried
thyme). Cover the pan and transfer it to the oven.
Bake the roulade until it is no longer pink inside and an instant-read
thermometer inserted in the center registers 170°, 45 minutes to 1 hour.
Transfer to a carving board, tent with foil and keep warm.
To prepare gravy: Strain the liquid from the Dutch oven into a medium
saucepan, pressing on the solids. Bring to a simmer over medium-high
heat; cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and
water in a small bowl; add to the simmering gravy, whisking until lightly
thickened. Add sour cream, mustard and lemon juice, whisking until
smooth. Season with pepper. Heat through.
Remove the string from the roulade. Carve into 1/2-inch-thick slices and
serve with gravy.
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Wrap the roulade in plastic wrap
and refrigerate for up to 8 hours. | Equipment: Kitchen string
Sparkling or still apple cider, alcoholic (hard) or nonalcoholic
(sweet)--all work well in this recipe. Still cider produces a darker
gravy with a slightly sweeter flavor.
To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into
pieces and process in a food processor until coarse crumbs form. One
slice makes about 1/3 cup.
How to butterfly a turkey breast:
1. Place the turkey breast on a cutting board. Starting on the rounded
side, make a horizontal cut with a chef's knife, about halfway down, to
within 1 inch of the other side.
2. Open up the breast. Cover the breast with plastic wrap. Pound with a
rolling pin or meat mallet to an even 1/2-inch thickness. Remove plastic
wrap.
3. Spread the stuffing over the breast, leaving a 1-inch border on all
sides. Roll the breast up into a cylinder.
4. Secure the roulade by tying it with kitchen string at 1-inch
intervals.
Nutrition
Per serving: 222 calories; 5 g fat ( 1 g sat , 3 g mono ); 74 mg
cholesterol; 13 g carbohydrates; 0 g added sugars; 29 g protein; 2 g
fiber; 248 mg sodium; 438 mg potassium.
Nutrition Bonus: 438 mg potassium (22% dv).
Carbohydrate Servings: 1
Exchanges: 1/3 fruit, 1 vegetable, 3 1/2 very lean protein, 1 fat






Green & Yellow Beans with Wild Mushrooms


Ingredients makes 10 servings
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed
and sliced (see Substitution Note)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste

Preparation
Bring a large pot of water to a boil. Add green beans and wax beans and
cook until tender-crisp, about 4 minutes. (Cook for another minute or two
if you like your green beans more tender.) Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic
and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and
cook, stirring, until they release their juices and most of the liquid
has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and
pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans
to the mushrooms in the pan and cook, stirring to combine, until heated
through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and
pepper. Serve topped with the reserved mushrooms.
Tips & Notes
Make Ahead Tip: Prepare through Step 1 and store in an airtight container
for up to 1 day.
Substitution Note: If you can't find wild mushrooms, use button or
cremini mushrooms.
Nutrition
Per serving: 75 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg
cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber;
59 mg sodium; 272 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetables, 1 fat



Bold Winter Greens Salad

Ingredients makes 10 servings
2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and
escarole, such as chicory, radicchio and escarole
3 large hard-boiled eggs,

Preparation
Place garlic to taste in a large salad bowl and sprinkle with salt and
pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in
anchovies to taste. Whisk in oil in a slow steady stream until well
combined.
Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the
large holes of a box grater (reserve the remaining yolks for another use
or discard). Sprinkle the salad with the grated egg.
Tips & Notes
Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for
up to 1 day.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover
with water. Bring to a simmer over medium-high heat. Reduce heat to low
and cook at the barest simmer for 10 minutes. Remove from heat, pour out
hot water and cover the eggs with ice-cold water. Let stand until cool
enough to handle before peeling.
Nutrition
Per serving: 92 calories; 8 g fat ( 1 g sat , 6 g mono ); 20 mg
cholesterol; 2 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber;
102 mg sodium; 168 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Folate
(34% dv), Potassium (16% dv)
Exchanges: 1 vegetable, 1 1/2 fat


Maple-Walnut Pralines


Ingredients makes 2 dozen
1 cup pure maple syrup, preferably dark amber
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup chopped walnuts
Preparation
Line two baking sheets with wax paper or aluminum foil. Combine maple
syrup, brown sugar and granulated sugar in a heavy medium saucepan; heat
over medium heat, stirring occasionally, until the sugar has dissolved.
Clip a candy thermometer to the pan and cook, without stirring, until the
syrup reaches 250°F and is at hard-ball stage (when a bit of syrup
dropped into ice water forms a hard ball). This will take 5 to 7 minutes.
Remove from the heat and stir in walnuts.
Working quickly, drop the mixture by heaping tablespoonfuls onto the
prepared baking sheets. (If the mixture hardens, return the pan to low
heat and stir until smooth.) Let the pralines stand, uncovered, at room
temperature until firm, about 30 minutes. Carefully lift the pralines
from the wax paper or foil.
Tips & Notes
Make Ahead Tip: Store in an airtight container, with wax paper between
each layer, in a cool, dry place for up to 1 week.
Nutrition
Per praline: 113 calories; 3 g fat ( 0 g sat , 0 g mono ); 0 mg
cholesterol; 22 g carbohydrates; 1 g protein; 0 g fiber; 1 mg sodium; 49
mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate, 1/2 fat

Okay, thanks.

--
Joy

(Select whatever is appropriate) Merry Christmas, Happy Hanukkah, Happy
Holidays, Happy Pancha Ganapati, Merry Mandelbrot, Happy Yule / Litha,
Happy Winter Solstice, Happy Kwanzaa, Happy Festivus and Happy New Year to
all!

"Matthew" wrote in message
g.com...
in general terms it is a cross between a lemon and an orange

if you can't find them at the store you can just use your favorite store
orange juice or fresh oranges since you need zest anyways


"Joy" wrote in message
. ..
What are Meyer lemons? I've never heard of any lemon that is as sweet as
an orange.

--
Joy

(Select whatever is appropriate) Merry Christmas, Happy Hanukkah, Happy
Holidays, Happy Pancha Ganapati, Merry Mandelbrot, Happy Yule / Litha,
Happy Winter Solstice, Happy Kwanzaa, Happy Festivus and Happy New Year
to all!

"Matthew" wrote in message
ng.com...
I am making these for our holiday dinner on sunday. My mouth is watering
already

Citrus Ginger Cake with Spiced Orange Compote

Ingredients makes 10 servings

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Preparation

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation),
line with parchment paper and oil the parchment.
Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons
crystallized ginger in a medium bowl. Sift whole-wheat pastry flour,
all-purpose flour, baking powder and salt into a large bowl. Beat egg
whites with an electric mixer on high in another medium bowl until soft
peaks form, 1 to 2 minutes.
Stir the honey mixture into the flour mixture with a wooden spoon.
Gently fold in the egg whites with a rubber spatula until they are well
combined. Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted into the center comes out
clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10
minutes. Run a knife around the edges of the pan to loosen the cake and
turn it out onto the rack. Let cool completely.
Just before serving, sift sugar evenly over the top of the cake and
garnish with the remaining 2 tablespoons ginger. Serve with Spiced
Orange Compote on the side.
Tips & Notes
Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and
hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan
(see Variation), parchment paper
Tip: To bring an egg to room temperature, set it out on the counter for
15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot)
water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will
get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can
find 8-inch cake pans at well-stocked kitchenware stores or online at
surlatable.com.
Nutrition
Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg
cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium;
189 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value)
Carbohydrate Servings: 3.5
Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat








Spiral Stuffed Turkey Breast with Cider Gravy

Ingredients makes 8 servings

Stuffing
2 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 cup fresh whole-wheat breadcrumbs
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried (not
ground)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Turkey & gravy
1 2-pound boneless turkey breast half
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
1 cup apple cider
1/2 cup reduced-sodium chicken broth
1 cup onion, coarsely chopped
2 cloves garlic, crushed and peeled
8 sprigs fresh thyme, or 1 teaspoon dried
4 teaspoons cornstarch
2 tablespoons water
1/4 cup reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice


Preparation
Preheat oven to 300°F.
To prepare stuffing: Heat oil in a medium nonstick skillet over medium
heat. Add onion and celery; cook, stirring often, until softened, 2 to 4
minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat
and stir in breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and
pepper.
To prepare turkey: Remove skin from turkey breast and trim off fat.
Butterfly the turkey breast (see Tip). Flatten the turkey breast. Spread
the stuffing over the breast and roll the breast up into a cylinder.
Secure with kitchen string.
Sprinkle the turkey roulade with 1/4 teaspoon salt and pepper. Heat 2
teaspoons oil in a large cast-iron or nonstick skillet over medium-high
heat. Add the roulade and cook, turning from time to time, until browned
all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet
and bring to a simmer, stirring to scrape up any browned bits. Add broth
and bring to a simmer. Remove from heat.
Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add
onion and cook, stirring often, until softened, 2 to 3 minutes. Add
garlic and cook, stirring, for 30 seconds. Add the browned turkey
roulade. Pour in the cider mixture, then add thyme sprigs (or dried
thyme). Cover the pan and transfer it to the oven.
Bake the roulade until it is no longer pink inside and an instant-read
thermometer inserted in the center registers 170°, 45 minutes to 1 hour.
Transfer to a carving board, tent with foil and keep warm.
To prepare gravy: Strain the liquid from the Dutch oven into a medium
saucepan, pressing on the solids. Bring to a simmer over medium-high
heat; cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch
and water in a small bowl; add to the simmering gravy, whisking until
lightly thickened. Add sour cream, mustard and lemon juice, whisking
until smooth. Season with pepper. Heat through.
Remove the string from the roulade. Carve into 1/2-inch-thick slices and
serve with gravy.
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Wrap the roulade in plastic wrap
and refrigerate for up to 8 hours. | Equipment: Kitchen string
Sparkling or still apple cider, alcoholic (hard) or nonalcoholic
(sweet)--all work well in this recipe. Still cider produces a darker
gravy with a slightly sweeter flavor.
To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into
pieces and process in a food processor until coarse crumbs form. One
slice makes about 1/3 cup.
How to butterfly a turkey breast:
1. Place the turkey breast on a cutting board. Starting on the rounded
side, make a horizontal cut with a chef's knife, about halfway down, to
within 1 inch of the other side.
2. Open up the breast. Cover the breast with plastic wrap. Pound with a
rolling pin or meat mallet to an even 1/2-inch thickness. Remove plastic
wrap.
3. Spread the stuffing over the breast, leaving a 1-inch border on all
sides. Roll the breast up into a cylinder.
4. Secure the roulade by tying it with kitchen string at 1-inch
intervals.
Nutrition
Per serving: 222 calories; 5 g fat ( 1 g sat , 3 g mono ); 74 mg
cholesterol; 13 g carbohydrates; 0 g added sugars; 29 g protein; 2 g
fiber; 248 mg sodium; 438 mg potassium.
Nutrition Bonus: 438 mg potassium (22% dv).
Carbohydrate Servings: 1
Exchanges: 1/3 fruit, 1 vegetable, 3 1/2 very lean protein, 1 fat






Green & Yellow Beans with Wild Mushrooms


Ingredients makes 10 servings
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed
and sliced (see Substitution Note)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste

Preparation
Bring a large pot of water to a boil. Add green beans and wax beans and
cook until tender-crisp, about 4 minutes. (Cook for another minute or
two if you like your green beans more tender.) Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add
garlic and cook, stirring, until fragrant, about 1 minute. Stir in
mushrooms and cook, stirring, until they release their juices and most
of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon
salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans
to the mushrooms in the pan and cook, stirring to combine, until heated
through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and
pepper. Serve topped with the reserved mushrooms.
Tips & Notes
Make Ahead Tip: Prepare through Step 1 and store in an airtight
container for up to 1 day.
Substitution Note: If you can't find wild mushrooms, use button or
cremini mushrooms.
Nutrition
Per serving: 75 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg
cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 3 g
fiber; 59 mg sodium; 272 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetables, 1 fat



Bold Winter Greens Salad

Ingredients makes 10 servings
2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio
and escarole, such as chicory, radicchio and escarole
3 large hard-boiled eggs,

Preparation
Place garlic to taste in a large salad bowl and sprinkle with salt and
pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in
anchovies to taste. Whisk in oil in a slow steady stream until well
combined.
Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the
large holes of a box grater (reserve the remaining yolks for another use
or discard). Sprinkle the salad with the grated egg.
Tips & Notes
Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for
up to 1 day.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan;
cover with water. Bring to a simmer over medium-high heat. Reduce heat
to low and cook at the barest simmer for 10 minutes. Remove from heat,
pour out hot water and cover the eggs with ice-cold water. Let stand
until cool enough to handle before peeling.
Nutrition
Per serving: 92 calories; 8 g fat ( 1 g sat , 6 g mono ); 20 mg
cholesterol; 2 g carbohydrates; 0 g added sugars; 2 g protein; 1 g
fiber; 102 mg sodium; 168 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (50% dv),
Folate (34% dv), Potassium (16% dv)
Exchanges: 1 vegetable, 1 1/2 fat


Maple-Walnut Pralines


Ingredients makes 2 dozen
1 cup pure maple syrup, preferably dark amber
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup chopped walnuts
Preparation
Line two baking sheets with wax paper or aluminum foil. Combine maple
syrup, brown sugar and granulated sugar in a heavy medium saucepan; heat
over medium heat, stirring occasionally, until the sugar has dissolved.
Clip a candy thermometer to the pan and cook, without stirring, until
the syrup reaches 250°F and is at hard-ball stage (when a bit of syrup
dropped into ice water forms a hard ball). This will take 5 to 7
minutes. Remove from the heat and stir in walnuts.
Working quickly, drop the mixture by heaping tablespoonfuls onto the
prepared baking sheets. (If the mixture hardens, return the pan to low
heat and stir until smooth.) Let the pralines stand, uncovered, at room
temperature until firm, about 30 minutes. Carefully lift the pralines
from the wax paper or foil.
Tips & Notes
Make Ahead Tip: Store in an airtight container, with wax paper between
each layer, in a cool, dry place for up to 1 week.
Nutrition
Per praline: 113 calories; 3 g fat ( 0 g sat , 0 g mono ); 0 mg
cholesterol; 22 g carbohydrates; 1 g protein; 0 g fiber; 1 mg sodium; 49
mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate, 1/2 fat

mmmm Lee
"Matthew" wrote in message
ng.com...
I am making these for our holiday dinner on sunday. My mouth is watering
already

Citrus Ginger Cake with Spiced Orange Compote

Ingredients makes 10 servings

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Preparation

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line
with parchment paper and oil the parchment.
Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons
crystallized ginger in a medium bowl. Sift whole-wheat pastry flour,
all-purpose flour, baking powder and salt into a large bowl. Beat egg
whites with an electric mixer on high in another medium bowl until soft
peaks form, 1 to 2 minutes.
Stir the honey mixture into the flour mixture with a wooden spoon. Gently
fold in the egg whites with a rubber spatula until they are well combined.
Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted into the center comes out clean,
about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
Run a knife around the edges of the pan to loosen the cake and turn it out
onto the rack. Let cool completely.
Just before serving, sift sugar evenly over the top of the cake and
garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange
Compote on the side.
Tips & Notes
Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and
hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan
(see Variation), parchment paper
Tip: To bring an egg to room temperature, set it out on the counter for 15
minutes or submerge it (in the shell) in a bowl of lukewarm (not hot)
water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get
a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find
8-inch cake pans at well-stocked kitchenware stores or online at
surlatable.com.
Nutrition
Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg
cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium;
189 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value)
Carbohydrate Servings: 3.5
Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat








Spiral Stuffed Turkey Breast with Cider Gravy

Ingredients makes 8 servings

Stuffing
2 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 cup fresh whole-wheat breadcrumbs
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried (not
ground)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Turkey & gravy
1 2-pound boneless turkey breast half
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
1 cup apple cider
1/2 cup reduced-sodium chicken broth
1 cup onion, coarsely chopped
2 cloves garlic, crushed and peeled
8 sprigs fresh thyme, or 1 teaspoon dried
4 teaspoons cornstarch
2 tablespoons water
1/4 cup reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice


Preparation
Preheat oven to 300°F.
To prepare stuffing: Heat oil in a medium nonstick skillet over medium
heat. Add onion and celery; cook, stirring often, until softened, 2 to 4
minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat
and stir in breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and
pepper.
To prepare turkey: Remove skin from turkey breast and trim off fat.
Butterfly the turkey breast (see Tip). Flatten the turkey breast. Spread
the stuffing over the breast and roll the breast up into a cylinder.
Secure with kitchen string.
Sprinkle the turkey roulade with 1/4 teaspoon salt and pepper. Heat 2
teaspoons oil in a large cast-iron or nonstick skillet over medium-high
heat. Add the roulade and cook, turning from time to time, until browned
all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet
and bring to a simmer, stirring to scrape up any browned bits. Add broth
and bring to a simmer. Remove from heat.
Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add
onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic
and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour
in the cider mixture, then add thyme sprigs (or dried thyme). Cover the
pan and transfer it to the oven.
Bake the roulade until it is no longer pink inside and an instant-read
thermometer inserted in the center registers 170°, 45 minutes to 1 hour.
Transfer to a carving board, tent with foil and keep warm.
To prepare gravy: Strain the liquid from the Dutch oven into a medium
saucepan, pressing on the solids. Bring to a simmer over medium-high heat;
cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water
in a small bowl; add to the simmering gravy, whisking until lightly
thickened. Add sour cream, mustard and lemon juice, whisking until smooth.
Season with pepper. Heat through.
Remove the string from the roulade. Carve into 1/2-inch-thick slices and
serve with gravy.
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Wrap the roulade in plastic wrap
and refrigerate for up to 8 hours. | Equipment: Kitchen string
Sparkling or still apple cider, alcoholic (hard) or nonalcoholic
(sweet)--all work well in this recipe. Still cider produces a darker gravy
with a slightly sweeter flavor.
To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into
pieces and process in a food processor until coarse crumbs form. One slice
makes about 1/3 cup.
How to butterfly a turkey breast:
1. Place the turkey breast on a cutting board. Starting on the rounded
side, make a horizontal cut with a chef's knife, about halfway down, to
within 1 inch of the other side.
2. Open up the breast. Cover the breast with plastic wrap. Pound with a
rolling pin or meat mallet to an even 1/2-inch thickness. Remove plastic
wrap.
3. Spread the stuffing over the breast, leaving a 1-inch border on all
sides. Roll the breast up into a cylinder.
4. Secure the roulade by tying it with kitchen string at 1-inch intervals.
Nutrition
Per serving: 222 calories; 5 g fat ( 1 g sat , 3 g mono ); 74 mg
cholesterol; 13 g carbohydrates; 0 g added sugars; 29 g protein; 2 g
fiber; 248 mg sodium; 438 mg potassium.
Nutrition Bonus: 438 mg potassium (22% dv).
Carbohydrate Servings: 1
Exchanges: 1/3 fruit, 1 vegetable, 3 1/2 very lean protein, 1 fat






Green & Yellow Beans with Wild Mushrooms


Ingredients makes 10 servings
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed
and sliced (see Substitution Note)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste

Preparation
Bring a large pot of water to a boil. Add green beans and wax beans and
cook until tender-crisp, about 4 minutes. (Cook for another minute or two
if you like your green beans more tender.) Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic
and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and
cook, stirring, until they release their juices and most of the liquid has
evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to
the mushrooms in the pan and cook, stirring to combine, until heated
through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and
pepper. Serve topped with the reserved mushrooms.
Tips & Notes
Make Ahead Tip: Prepare through Step 1 and store in an airtight container
for up to 1 day.
Substitution Note: If you can't find wild mushrooms, use button or cremini
mushrooms.
Nutrition
Per serving: 75 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg
cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber;
59 mg sodium; 272 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetables, 1 fat



Bold Winter Greens Salad

Ingredients makes 10 servings
2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and
escarole, such as chicory, radicchio and escarole
3 large hard-boiled eggs,

Preparation
Place garlic to taste in a large salad bowl and sprinkle with salt and
pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in
anchovies to taste. Whisk in oil in a slow steady stream until well
combined.
Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the
large holes of a box grater (reserve the remaining yolks for another use
or discard). Sprinkle the salad with the grated egg.
Tips & Notes
Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for
up to 1 day.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover
with water. Bring to a simmer over medium-high heat. Reduce heat to low
and cook at the barest simmer for 10 minutes. Remove from heat, pour out
hot water and cover the eggs with ice-cold water. Let stand until cool
enough to handle before peeling.
Nutrition
Per serving: 92 calories; 8 g fat ( 1 g sat , 6 g mono ); 20 mg
cholesterol; 2 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber;
102 mg sodium; 168 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Folate
(34% dv), Potassium (16% dv)
Exchanges: 1 vegetable, 1 1/2 fat


Maple-Walnut Pralines


Ingredients makes 2 dozen
1 cup pure maple syrup, preferably dark amber
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup chopped walnuts
Preparation
Line two baking sheets with wax paper or aluminum foil. Combine maple
syrup, brown sugar and granulated sugar in a heavy medium saucepan; heat
over medium heat, stirring occasionally, until the sugar has dissolved.
Clip a candy thermometer to the pan and cook, without stirring, until the
syrup reaches 250°F and is at hard-ball stage (when a bit of syrup dropped
into ice water forms a hard ball). This will take 5 to 7 minutes. Remove
from the heat and stir in walnuts.
Working quickly, drop the mixture by heaping tablespoonfuls onto the
prepared baking sheets. (If the mixture hardens, return the pan to low
heat and stir until smooth.) Let the pralines stand, uncovered, at room
temperature until firm, about 30 minutes. Carefully lift the pralines from
the wax paper or foil.
Tips & Notes
Make Ahead Tip: Store in an airtight container, with wax paper between
each layer, in a cool, dry place for up to 1 week.
Nutrition
Per praline: 113 calories; 3 g fat ( 0 g sat , 0 g mono ); 0 mg
cholesterol; 22 g carbohydrates; 1 g protein; 0 g fiber; 1 mg sodium; 49
mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate, 1/2 fat