Recipes published in ‘Very Low Fat’

Figs in Cabernet Sauvignon with Almond Ice Cream

Recipe

26 May

Title: Figs in Cabernet Sauvignon with Almond Ice Cream
Categories: Desserts, Wines, Masterchefs, Frisco, Tmr
Yield: 2 servings

——————————-CREME ANGLAISE——————————-
1 qt Milk — whites
1/2 lb Sugar Paste, vanilla bean
12 lg Egg yolks, reserve the

————————————FIGS————————————
2 ea Figs, ripe Sugar
6 oz Cabernet Sauvignon

———————————-ASSEMBLY———————————-
1 c Almonds, sliced, blanched 2 oz Paste, pistachio

1. In a saucepan, bring milk to a boil. Place the sugar and egg
yolks in a mixer or bowl and whip well, then add vanilla bean paste.
Add milk to the sugar and eggs, while whipping. Put this mixture into
a large metal bowl and heat slowly. Using a wooden spatula, move egg
yolks around so they will not cook. When puffed and mixed, cool by
placing the bowl in ice water.

2. Peel the figs, cut in half and sprinkle tops with sugar.
Place them in a flat bowl with the wine (Cabernet Sauvignon or Port)
and marinate overnight (at least 2 – 3 hours). Reserve marinade and
figs.

3. Pour the Creme Anglaise into a saucepan, mix with 3/4 cups of
the almonds and pistachio paste, then process in an ice cream machine.

4. To serve, put the figs on a plate. Shape the chilled Creme
Anglaise into quenelles and add to the plates. Pour marinade over the
figs, add whipped cream mixed with sugar. Sprinkle with almonds
(chopped) and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

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Filed under: Stews, Very Low Fat

My Health Muffins

Recipe

24 Mar

MY HEALTH MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 c Rye flour
1 c Soya flour
1 c Wheat germ
1 t Soda
1/2 ts Salt
2 Eggs
1 1/2 c Brown sugar
2 c Chopped dates or raisins
1 c Vegetable oil
2 c Chopped nuts
3/4 c Sour milk or buttermilk

Note: Sometimes I use buttermilk powder and water to
make up buttermilk Preheat oven to 325. Add soda to
milk and let foam. Put ingredients in mixer and beat
3 minutes after each, in order now given. Eggs,
sugar, salt, oil, milk. Add dry ingredients, fruit
and nuts. Mixture is very thick. Bake in muffin
papers 45 minutes. Original recipe states to keep
refrigerated afterwards, but I do not know if this is
really necessary.

– – – – – – – – – – – – – – – – – –

Filed under: Soups, Very Low Fat

Chicken-Spinach-Strwaberry Salad

Recipe

10 May

Title: Chicken-Spinach-Strwaberry Salad
Categories: Salads
Yield: 6 Servings

3/4 c Sugar
1 ts Salt
1 ts Dry mustard
1/3 c Red wine vinegar
1 ts Onion juice
1 c Vegetable oil
1 tb Poppy seeds (optional)
1 c Sliced almonds
6 c Torn fresh spinach
1 qt Strawberries, sliced
3 Kiwifruit, peeled sliced
3 c Chopped cooked chicken

Process first five ingredients in a blender until
smooth, stopping once to scrape down sides.
Turn blender on high, and add vegetable oil in a slow,
steady stream. Pour mixture into a serving bowl, and
stir in poppy seeds, if desired. Chill.
Bake almonds in a shallow pan at 350 F. stirring
occasionally, 5 to 10 minutes or until toasted.
Place torn spinach on individual serving plates; top
with sliced strawberries, kiwifruit, chicken, and
toasted almonds. Serve with dressing. Yield 6 to 8
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Southern Living

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Filed under: Soups, Very Low Fat

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Recipes published in ‘Very Low Fat’

Figs in Cabernet Sauvignon with Almond Ice Cream

My Health Muffins

Chicken-Spinach-Strwaberry Salad

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