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SUPER PIZZAS FOR THE SUPER BOWL

It’s Super Bowl time again and anyone who has ever planned a Game Day party knows it’s different than any other. It’s not a celebration but an anticipation of a celebration. The guests aren’t there to socialize but to watch the game and the hosts are expected to join in, not focus on hospitality. The party isn’t the event, the game is and the memory of the occasion will be the final score.

Obviously, these circumstances affect the menu choices. This is a casual gathering of friends with a common interest in a sporting event, not in fine dining. Even if your party schedule includes the pre-game programming, people will be distracted and only graze until half-time. The favorites for this phase of the party are the traditional ‘junk’ snacks, Doritos,(of course) pretzels, potato chips, cheese straws, nuts and different flavored popcorns, which I’ve found popular; I’m listing some suggestions below. If your party is larger, it’s not a bad idea to offer different varieties of pretzels, chips and nuts but no more than two of each. You’ll only confuse yourself and make refills problematic.

Half-time circles dinner hour across time zones, from early bird in the west to continental in the east and by then your guests will have worked up an appetite, but again they’re distracted either by the show or the score. So finger food is the best answer. I’ve written several posts with menus and recipes for different levels of party, roasts and artesian bread to make sandwiches, ’neat’ casseroles etc. but they all share an avoidance of fluid dishes and have the ability to be consumed with plastic utensils from paper plates. (See the blog archives for: 2/9/12, 1/31/13, 2/2/14, 1/29/14) Early on, I learned this is an occasion where sudden moves are common, spills and dropped utensils frequently happen and the wise course is to stay away from foods that drip and stain and/or leave grease marks.

Pizza is the perfect solution. It’s moved into the gourmet class now, so you have a chance to show off some ‘chefly’ moves, if you like, while offering the down-to-Earth finger foods your guests want. Offer up a selection and you’ll probably score a place on their memory card along with the game. I recently came across a book, Pizzas and Snacks from Cole’s Home Library Cookbooks, which has a wonderful selection of easy, unusual pizza recipes. Better still, they suggest a variety of crusts and best of all, most recipes cook at the same temperature and time, so two can go into the oven at once.

The normal pizza serving estimate, for a 12 inch pie, is 4, allowing 2 slices per person. In this case I’d calculate a bit more, because people tend to continue snacking after half-time. It isn’t like a set course at a dinner. A nice touch is to include a platter of raw vegetables, celery hearts, carrot sticks, radishes and perhaps olives and/or pickles, by themselves, not with a dip.

Dessert isn’t necessary, except for a plate of cookies, a dish of mints or chocolate straws; again, something a bit different, but not lavish and, of course, coffee. Any Super Bowl party will have some booze if only beer and wine.

Before I get into the recipes, I’m going to offer a few tips I’ve found helpful over the years. Oh, and check the last recipe for a new twist on America’s favorite pizza!

• Make sure everyone has a seat, even if you have to use folding chairs and arrange furniture so people don’t trip when moving.
• Have plenty of paper plates, plastic cups, utensils and paper NAPKINS handy. Rolls of paper towels help too.
• Set-up a bar for drinks away from food. It can get messy if they crowd the same space.
• Put larger plastic lined trash receptacles in several strategic spots. Use laundry baskets, even boxes from the grocery store, with 30-gallon bags draped over the edges to conceal them. In this casual atmosphere it makes things easier on both you and your guests and could prevent a carpet or upholstery tragedy.

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Now for the Recipes:

Flavored Popcorn-This is a wide open field for fun experimenting. Pretty much any powdered flavoring mix and/or herbs will do. I’ve used Taco Seasoning, Lemon Pepper and Basil and ground rye seeds. A friend of mine swears by Bouillon granules. She’s used chicken and beef, and wants to try ham with commercially grated Parmesan. Most seasoning firms make a powdered tomato bouillon. I’d like to try an Italian flavor with oregano and basil.
Simply add 1 Tbs. flavoring to a hot bag of microwaved popcorn and shake well. Adjust taste, pour into a bowl and toss with a wooden spoon and serve. Can be made about an hour in advance, depending on weather.

Pizzas: All recipes serve 4 and are baked at 425 deg. for 15 min. unless otherwise noted. The crusts are interchangeable, pizza dough commercially or home-made, puff pastry, a loaf of focaccia bread or pita breads split into rounds. Just adjust the cooking temperature for the puff pastry. Feel free to mix and match but notice the amounts of the topping ingredients for each pizza. You may have to double or halve some according to amount of crust chosen.
The best way to be ready for the party is to have the crusts covered and chilled, on the baking sheets or pizza rounds and the toppings measured and in separate bags or bottles, grouped by recipe. All you have to do is top the crusts and bake. Rmember to preheat the oven too. Serve the pizzas in the sheets or pans.

Tomato, Feta and Spinach Galettes
(1) 10 oz. box frozen chopped spinach-thawed and lightly drained
1/3 cup prepared pesto sauce with sun-dried tomatoes
8 oz. crumbled feta
¼ cup chopped fresh basil
8 oz. cherry tomatoes- halved
¼ cup grated Parmesan
1 tsp. freshly ground pepper
2 sheets puff pastry*
Cooking spray
2 baking sheets
Spread a sheet of puff pastry on each baking sheet, folding edges up to make a ½ inch border, pinching edges to form corners. Spray lightly with oil. Spread each with ½ of the pesto, then with ½ the spinach, feta basil and tomatoes in that order. Top with the Parmesan and pepper.* Bake at 475 deg. for 15 min. until crisp and lightly browned.

Artichoke Pizza
3 Tbs. olive oil
3 medium onions- sliced
2/3 cup tomato paste
½ cup grated cheddar cheese +1 ½ cups extra
½ cup sun dried sweet peppers in oil-drained and sliced
1/3 cup black olives quartered
10 canned artichoke hearts drained and quartered
1/3 cup grated Parmesan
¼ cup fresh basil
(2) 12 inch pizza crusts or (4) 6 inch pizza or pita rounds
Saute onion in oil until soft, drain on paper towels. Spread crusts with tomato paste and top with, in order, cheddar, onion, pepper, artichokes, olives, extra cheddar and Parmesan. Bake at 425 deg. for 15 min. until lightly browned. Serve hot garnished with basil.

Smoked Salmon and Spinach Pizza
½ cup tomato or Alfredo pasta sauce
2 cups grated cheddar cheese
10 spinach leaves – shredded or 20 of baby spinach sliced
1 small onion – sliced
4 oz. smoked salmon in 1 inch pieces
2 tsp. capers
½ tsp. dried dill
¼ cup sour cream
2 pita rounds-split or (1) 12 inch pizza round
Spread the pitas with the sauce top in order with ½ the cheese, spinach, salmon, onion, capers, remaining cheese and dill. Bake at 425 deg. for 15 min., remove from oven, dot with sour cream and return to oven for1 min. Serve hot.

Asparagus Pizza*
1 lb. asparagus
1 large red bell pepper – chopped
1 lb. mozzarella
½ cup grated Parmesan
1 cup pesto sauce
2 pita breads-split or (1) 12 inch pizza round
Boil asparagus until crisp tender and diagonally cut in 2 inch pieces. Spread rounds with pesto and top with asparagus, pepper and cheeses. Bake at 425 deg. for 15 min.
*NOTE: ½ > 1 cup diced, cooked chicken is a great addition to this pizza.

Pizza Margarita Plus
2 1/3 cups tomato pasta sauce
½ cup packed fresh basil-half amount shredded
2 cups cooked chicken- shredded
7 oz. crumbled feta cheese
¼ cup grated Parmesan
½ cup coarsely grated mozzarella
1 loaf focaccia bread
Boil sauce until thickened slightly, about 5-8 min. Slice bread in half to make 2 rounds,. Spread cut sides of bread with, in order, sauce, shredded basil, chicken and cheeses. Place bread rounds on an ungreased baking sheet and bake at 425 deg. for 15 min. or until cheeses melt and brown. Serve hot garnished with remaining basil.

Mexican Beef Pizza
5 oz. lean roast beef-halved
16 oz. can refried beans
1 ½ Tbs. Taco seasoning mix
1 cup grated mozzarella
1 small avocado- mashed
1tsp.lemon juice
1 medium tomato – chopped
½ small onion- chopped
1 ½ Tbs. chopped fresh Italian parsley
¼ cup sour cream
(1) 12 inch pizza crust or 4 split pita rounds
Mix taco seasoning and beans and spread on pizza crust. Top with beef and cheese and bake at 425 deg. for 15 min. Meanwhile, combine avocado and lemon juice in a small bowl. Combine tomato, onion and parsley in another. Top cooked pizza with avocado mix, then tomato mix and finally sour cream. Serve at once.

Tomato, Eggplant and Pepperoni Pizza: A nod to the traditional with a twist
1 medium eggplant-thinly sliced lengthwise
Salt
1/3 cup olive oil
2 cloves garlic-crushed
3 small tomatoes –sliced
4 oz. sliced pepperoni
½ cup ricotta cheese1 ½ Tbs. pine nuts or toasted chopped walnuts
2 Tbs. shredded fresh basil
(1) 12 inch pizza round
Sprinkle eggplant with salt and let stand for 20 min. Rinse well and dry on towels. Brush with ¼ cup oil and broil until lightly browned on both sides. Mix remaining oil with garlic and brush pizza crust. Arrange overlapping tomato and eggplant slices on crust. Top with pepperoni, cheese, nuts and basil. Bake at 425 deg. 15 min. Serve hot.

BREAD PUDDING-A CURE FOR THE COLD

Last week’s post was about Clafoutis, the fruit filled custard which, served warm, is a great, ‘lite’ winter dessert. But this winter, with its prolonged frigid spells and frequent snows covering most of North America, even parts of Florida, seems to demand hardier dishes. People who want or have to be outside, frequently with shovel in hand, need filling, nourishing food for energy. Bread Pudding, a staple in colonial menus and favorite of the pioneers, is perfect for the task. One could even say, it’s Clafoutis heftier cousin, because it too is custard based.

Actually Bread Pudding maintained a visible profile until the 1960s, when the bread and amount of butter in the traditional recipes raised red flags to the weight and cholesterol conscious. Now, I’d bet there are Millennials who haven’t heard of it, much less eaten it.

However, Bread Pudding hasn’t been totally forgotten, a quick web search reveals that. What’s more it’s moved with the times and out of the ‘purely dessert’ box. Labeled as Bread and Butter Pudding in older cookbooks, most modern recipes have also dropped the butter, removing that obstacle to its inclusion in a healthy diet. Only one recipe below calls for it, and that’s just ¼ cup= 4 Tbs. or ½ Tbs. = 1 ½ tsp. per serving. To further ‘lighten the load’ half-and-half or evaporated milk can be substituted for the cream in those recipes which call for it. One quick tip first; ’Firm bread’ as stipulated in these recipes refers to the texture and does not mean ‘dry’ as called for in stuffings.

The first two recipes below show the new forms of Bread Pudding as entrée casseroles suitable for any of the three meals. They offer excellent opportunities for experimentation and personalization. Substitute any vegetables with a similar texture for the stated ones, and change the herbs and/or seasonings to suit your choice and you can even shift cuisines.

I note after the second recipe that meat could be a welcome addition, but only offered a few examples. This would be an excellent way to use leftovers. Browned ground meat could also be added. Portions of Bread Puddings are great for brown bagging too. They can be eaten at room temperature or warmed in a few seconds in a microwave.

I haven’t ignored Bread Pudding desserts either, but tried to include a variety of good ones, as well as a basic easy recipe, and thrown in several sauces to top them off. There’s still a lot of winter left, so give this old favorite in new clothes a try. You’ll be glad you did!

Savory Bread Pudding:

Serves 8 –From Bon Appetit on line recipes
1 Tbs. olive oil
3 large eggs
1½ cups milk
1 tsp. hot sauce
½ tsp. salt
4 cups diced stale bread
1 lb. spinach, well rinsed and wilted
1 cup corn kernels, preferably scraped from cob
1 cup chopped scallions
½ cup chopped red bell pepper
2 cups shredded cheddar cheese, divided
Preheat oven to 325°F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.
Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Pour in ½ of milk mixture into pan, add ½ of bread cubes, and push down into milk mixture. Layer in ½ of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread. Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

Savory Squash and Leek Bread Pudding:

Serves 8-From epicourious.com
4 Tbs. unsalted butter, plus more for pan
12 cups (1″ pieces) brioche (from about 2 loaves)
1 small butternut squash (about 1 ½ lb.), peeled, seeds removed, cut into ½ ” pieces
2 large leeks, white and pale green parts only, halved lengthwise, cut into ½ ” pieces
1 tsp. thyme leaves
2 tsp. kosher salt, plus more
4 large eggs
3 cups heavy cream
3 cups whole milk
1 tsp. sugar
1 ½ cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
Crème fraîche or sour cream and fennel fronds (for serving)
Preheat oven to 350°F. Butter a 13×9″ glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25–30 minutes. Let cool, then transfer to a large bowl. Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10–12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche. Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine. Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes. Scatter remaining ½ cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes. Let cool at least 10 min.
My Variation-Substitute tomatoes for the squash, and use shredded cheddar or Swiss cheese. Optionally, add ½ cup crumbled bacon or slivers or small cubes of ham

Basic Bread Pudding Dessert Recipe:

Serves 8
1 lb. French bread (the firmer the better)
3 ¼ cups milk
3 large eggs
2 tsp. vanilla extract
¾ cup sugar
¼ tsp. cinnamon
¼ to ½ cup pecans
Optional: ¼ to ½ cup raisins
Heat the oven to 350 deg.
Butter a 2 ½ -quart baking dish.
Tear bread into medium pieces. Put the bread in a large bowl and add the granulated sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Spoon half of the mixture into the baking dish. Sprinkle with the pecans and raisins, if used. Top with the rest of the mixture. Bake in a preheated 350deg.oven for 40 to 45 minutes, or until lightly browned.
Tips and Variations: Use dried cranberries or blueberries, currents or other dried fruits instead of raisins, or make it with chocolate chips. Replace the pecans with chopped walnuts or slivered almonds. You can also experiment with other types of bread, cinnamon, honey wheat or other grains, but beware of whole grains which could alter the texture of the pudding

Pumpkin Bread Pudding:

Serves 8- From Epicurious.com
1 cup heavy cream
¾ cup canned solid-pack pumpkin
½ cup whole milk
½ cup sugar
2 large eggs plus 1 yolk
¼ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground ginger
1/8 tsp. ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
¾ stick unsalted butter, melted
Preheat oven to 350°F with rack in middle.
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Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Eggnog Bread Pudding:

Serves 8 –From About .com
4 large eggs (slightly beaten)
½ cup brown sugar or granulated sugar
¼ tsp. salt
1 tsp. vanilla extract
2 ½ cups milk (warm)
8 slices white bread (crusts removed if desired)
Dash nutmeg
Whisk together the eggs, sugar, salt, and vanilla; add the warm milk. Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish. Pour the custard mixture over the bread. Place the 8-inch baking dish in a larger baking dish containing about ½ to 1 inch of very hot water. Bake at 325° for 40 to 50 minutes, until a knife inserted in the center comes out clean. Serve warm or cool with dessert sauce, syrup, or fruit.

Cinnamon Custard Bread Pudding Variation: Use cinnamon swirl bread and omit the nutmeg. Sprinkle the custard mixture with cinnamon sugar just before baking.

Easy Peach Bread Pudding:

Serves 8—Recipe by jowolf2 at allrecipes.com
2 cups fresh, frozen or canned peaches*
(1) 14 oz. can sweetened condensed milk
3 eggs-lightly beaten
1 ¼ cups hot water
1 tsp. cinnamon
1 tsp. vanilla
¼ cup butter- melted
4 cups French bread –torn into small pieces
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
*Frozen peaches may need a bit of extra sugar.

Jam Bread Pudding:

Serves 6-8
2 eggs-separated
½ cup sugar + 2 Tbs.
1 cup milk
1 cup light cream
1 cup 1 inch bread cubes
1cup marmalade or all fruit preserves or jam
½ cup toasted slivered almonds
Beat egg yolks, add ½ cup sugar, milk and cream, stir well and pour over bread in a lightly greased ovenproof dish. Bake at 350 deg. for 45 min. or until firm. Remove from oven and spread with marmalade or jam and sprinkle on the nuts.
Meanwhile make a meringue by beating the egg whites until slightly stiff then continue beating while gradually adding the 2 Tbs. reserved sugar until glossy peaks form. Spread the meringue over the jam and nuts on top of the pudding and return to the hot oven to bake for another 12-15 min. until top is slightly brown. Serve hot at once.

SAUCES: Remove the pudding from the oven and let it cool slightly before serving. Serve warm with the sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Classic Hard Sauce
1/3 cup butter
1 ½ cups powdered sugar
1/8 tsp. salt
1 Tbs. rum, brandy or other liqueur
1 Tbs. vanilla or other flavoring of choice to taste
Cream butter and sugar add salt. Beat with cream and flavorings until fluffy. Pile lightly in a serving dish and chill until serving. Pass with pudding.

Bourbon Sauce:
1 cup sugar
6 Tbs. butter
½ cup buttermilk |
1 Tbs. bourbon (or more)
1 Tbs. white corn syrup
1 tsp. vanilla extract
In a saucepan over medium heat, combine the 1 cup of granulated sugar with 6 tablespoons of butter, ½ cup of buttermilk, 1 tablespoon of bourbon, ½ teaspoon of baking soda, 1 tablespoon of white corn syrup, and 1 teaspoon of vanilla. Bring the sauce mixture to a boil. Continue boiling for 1 minute. If desired, strain the sauce through a fine mesh sieve. Serve the sauce warm drizzled over the bread pudding.

Carmel Sauce
½ cup brown sugar
½ cup butter
2 Tbs. light corn syrup
1 Tbs. rum-optional
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.

Baked Apple Topping:

Serves about 4
2 crisp apples, cored and diced in 1 inch pieces
2 Tbs. packed brown sugar
¼ cup apple juice
Pinch cinnamon
½ tsp. cornstarch
Sliver of butter-optional
Dissolve the cornstarch in the juice and stir with the apples. Place in a microwave proof dish large enough to hold them in one layer. Sprinkle with sugar and cinnamon. Microwave 3 min. stirring after each. Add butter after 2^nd. Serve as a sauce warm or room temperature.

CLAFOUTIS-THE SUPER EASY, PERFECT, WINTER DESSERT

Clafoutis (Cla-foo-tee–sing. & pl. spelled and pronounced the same) is a classic French dessert that really perks up a winter meal. A hybrid of baked fruit custard and pudding cake, it’s easier to make than either, requiring only one bowl and needing no scalded milk or strained batter to prepare. Originally a country dish, it loves parties, even formal ones, as well as family meals, and depending on the setting, can be served hot, room temperature or chilled.

Nutritious and lighter than pastry, Clafoutis is great for those still recovering from the holidays or trying to eat less in the new year and the perfect end to a hearty winter meal. If you haven’t tried one before, the dish can put some “spring” in your winter menus and a smile on the faces of your family.

Although developed to showcase the fresh cherries of the Limousin region, as Clafoutis’ popularity spread, it was learned that cherries in their skin were fine, but most larger cut fruits released too much juice for the custard to set, so cooked fruit was substituted. Nowadays, the nicest thing about Clafoutis, at least for a cook in winter, is that they can use canned, fruit. Very few desserts, suitable for entertaining, can say that!

Another great feature of Clafoutis is that the same simple batter recipe is used for all varieties, only the fruit is changed, with, optionally, a few minor flavorings added to them first. In fact, very little can be done to spoil this dish, other than burning it. So it’s a novice cook’s dream and as a bonus, it smells delicious too, especially as it bakes, really boosting the confidence.

I first made Clafoutis on a cold, grey January afternoon. Soon after putting it in the oven, some PTA friends drove up with a load of material I’d agreed to store for a school project. I helped them move the boxes onto the garage, then offered coffee. Entering the house, we were greeted by the most heavenly aroma, everyone just stopped and inhaled!

So read on and learn how simple it is to make Clafoutis. Then give it a try and see how wonderful one smells while it’s cooking and finally, how delicious this dessert tastes.

RECIPES: The recipe format is different this week, because, as mentioned above, the variety of Clafoutis is decided by the choice and treatment of the fruit, not alterations to the batter or ‘master recipe’. In fact, this dish is an oddity. French chefs like to put their fingerprint on their version of a classic recipe, but having checked several books by prominent chefs, several by newer ‘ Bistro chefs’, a translation of an antique classic and one from Le Cordon Bleu, I found this recipe surprisingly unchanged. The only differences were suggestions to substitute heavy cream or half-and-half for part of the milk. I’m going to rely, chiefly on Mastering the Art of French Cooking by Julia Child, but include the other suggestions in parentheses.

Clafoutis-Master Recipe: Serves 6-8
1) Have ready a greased ovenproof container equal in capacity to a 9 inch round cake pan. For a larger quantity double the size of the pan or use 2 pans.
2) Preheat oven to 350 deg.
3) You will need 3 cups, or 1 ¼ -1 ½ lb. fresh, prepared fruit, pitted and/or cored, peeled and sliced if large or equal amount of canned, well drained.
4) NOTE-Store leftovers chilled—if you have any

Batter
1 ¼ cups milk (or ¾-1 cup milk and ¼-1/2 cups heavy cream or half-and-half)
3 eggs
1/3 cup sugar
1 Tbs. vanilla
1/8 tsp. salt
2/3 cup sifted flour
————————–
1/3 cup sugar
Powdered sugar to sprinkle as garnish
If using a blender, add first 6 ingredients in order listed and blend 1 min. at top speed. If using a mixer, beat the eggs first, then add the solids and finally the liquid. Beat until smooth.
Pour about ¼ of the batter into the pan and bake 3-5 min. until set. Arrange fruit on top of the baked batter, sprinkle with the extra 1/3 cup sugar, and pour the rest of the batter over all. Bake in the center of the oven for about an hour, until puffed and golden and a knife inserted in the center comes out clean. Garnish with sprinkled powdered sugar just before serving.
The Clafoutis will fall a bit as it cools and is best served warm.

Cherry Clafoutis
Fresh pitted cherries or canned, drained Bing cherries.
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1/3 cup sugar
Marinate cherries in above ingredients for 1 hr. Replace equal amount of the milk with the marinating liquid, omit the second 1/3 cup sugar sprinkled over the fruit in the master recipe and proceed as directed.

Pear Clafoutis
Fresh pears peeled, cored and sliced or drained, canned pear halves
¼ cup sweet white wine, kirsch or cognac
1/3 cup sugar
Proceed as directed for Cherry Clafoutis above

Peach or Plum Clafoutis
If using fresh fruit, drop them in boiling water for 1 min. to peel, otherwise use drained, canned halves
¼ cup orange liqueur, kirsch, cognac or peach brandy.
1/3 cup sugar
Proceed as directed for Cherry Clafoutis.

Apple Clafoutis
Cut prepared apples in ¼ inch slices-Choose crisp cooking apples
¾ Tbs. butter
¼ cup Calvados, rum or cognac
1/8 tsp. cinnamon
1/3 cup sugar
Saute the apples in the butter until brown. Add the liqueur, sugar and spice and allow to stand for ½ hr. Proceed as directed for the Cherry Clafoutis above.

Blueberry Clafoutis
3 cups stemmed, washed and dried blueberries
Increase flour to 1 ¼ cups
¼ cup kirsch, orange liqueur or brandy
1/3 cup sugar
The increase in flour is needed to compensate for the extra juice in the blueberries. The resulting dessert will have a consistency resembling a Pudding Cake.
Otherwise follow the recipe for Cherry Clafoutis.

Almond Clafoutis-Usually done with Cherry or Pear recipes, but is good with Peach and Plum as well
½ cup blanched almonds
1 tsp. almond extract
Puree the almonds with the batter and add the extract. Proceed with the recipe.

ADD ZEST TO WINTER MEALS

With today’s fast transportation and developing agricultural methods, many fruits are now in markets all year, berries and summer melons for example, but the stars of mid-winter are still the traditional citrus fruits, chiefly grapefruit and oranges. I think they maintain this status because, like summer’s stone fruits, they come from trees which yield only one crop per year limiting their availability but mostly because they play increasingly visible roles in the our evolving tastes and dietary concerns.
For decades there has been increased interest in healthy eating and weight control. Grapefruit has figured prominently in many diets. At the same time, our taste preferences have expanded as we’ve explored new cuisines, mostly Asian, where oranges and their relatives, the mandarins and/or tangerines, often appear in recipes. Clementines, a hybrid orange-tangerine, have become popular December produce. Actually, oranges have been a Christmas treat for centuries, because they were durable enough to survive the sailing voyage from Asia to Europe, giving them a unique link to the season.
These are good reasons to take advantage of grapefruits and oranges while they’re here but the basic fact is that their bright, sweet-tart, slightly acidic flavors can do wonders to perk up a winter meal on a cold, drab day. I’ve come to rely on their help to the point that I freeze the zest in ice cube trays and the peel in wax paper separated layers to use all year.
The recipes below are a mixed bag. Some are old, some new, some Asian, some Asian inspired and some definitely ‘fusion’ but all are relatively simple, taste terrific and great pick-ups for winter spirits.

RECIPES:

Please check ‘Tips’ after the recipes for more ideas
Chicken with Sweet Potatoes and Oranges: Serves 4-Adapted from a recipe in Bon Appetit Magazine 2/17
4 chicken thighs
2 tsp. garlic powder
2 Tbs. lemon juice
4 Tbs. olive oil
2 medium sweet potatoes
2 oranges-one sliced the other quartered
2 Tbs. rosemary
(1) 15 oz. can chickpeas-rinsed
½ cup pitted Greek oil-cured olives-sliced or in pieces
1 small head Romaine
½ cup feta cheese
Salt and ground pepper
Brine chicken in salted water 15 min. Rub with 1 Tbs. oil and place in a pan skin side up. Cook under a preheated broiler until skin starts to bubble, then turn over. Continue broiling until underside is well
browned. Put the orange slices in the pan, or on a piece of foil and broil until peel is tan, remove to a plate. Turn chicken again, add 1 Tbs. oil and 1 Tbs. lemon juice and sprinkle the skin with the garlic powder. Broil until skin is almost black, turn off broiler and turn oven to 350 deg. add rosemary and cook chicken about 15-20 min. until done. Meanwhile prick potato and microwave 3-4 min. until soft, set aside. Toss Romaine, olives, chickpeas and feta in a large bowl with the remaining oil lemon juice, salt and pepper. Plate chicken, add the pan juices to the salad, plate the salad alongside the chicken, squeeze the quartered orange over the greens, tear or cut the sweet potatoes in chunks and scatter over the salad and garnish with the orange slices. Serve.
Chicken in Soy- Marmalade Sauce: Per serving-A quick, elegant dinner
1 boneless, skinless chicken breast or thigh-pounded to even thinness
1 Tbs. orange marmalade
¼-1 tsp. soy sauce-depending on taste
1 Tbs. oil
Brown the chicken on both sides in the oil until done, about 8-10 min. total, remove to a plate. Lower the heat and stir the marmalade and soy sauce into the pan juices. Return the chicken to the pan, cover and cook for 3-6 min. to warm though. Serve at once.
Lamb with Orange and Ginger: Serves 4-From One-Pot Cooking by Mary Reader
2 Tbs. soy sauce
2 Tbs. dry sherry
2 Tbs. orange juice
2 minced cloves garlic
½ inch piece of ginger root grated
1 lb. lamb cut in strips*
2 Tbs. oil
4 oz. broccoli flowerets
8oz. carrots in matchsticks
1 red bell pepper sliced
1tsp. brown sugar
Cilantro sprigs for garnish
Place the first 5 ingredients in a bowl for a marinade, add the lamb and chill for 2-4 hrs. Heat oil, add lamb, reserving marinade, cook until browned well and cooked, at least 8-10 min. Add vegetables and cook, stirring 5 min. Add marinade and sugar, bring to a boil, reduce heat, cover and simmer 5 min. Serve hot garnished with cilantro.
* Ground lamb can also be used. Form it into patties and proceed as above.
Ginger-Orange Pork with Vegetables: Serves 2/4-depending on amount of vegetables added
½ lb. lean pork in cubes
2 Tbs. oil
1 large orange – zested and juiced + orange juice to equal ¼ cup*
2 Tbs. vinegar
2 tsp. soy sauce
2 tsp. orange zest
½ tsp. grated ginger root
Hot pepper flakes to taste-optional
Sugar or honey-optional to taste
6 baby carrots-halved lengthwise
6 oz. broccoli flowerets
Sliced water chestnuts or mushrooms
Brown the meat in the oil, in a skillet over medium-low heat. Add next 7 ingredients and stirring, heat to boiling. Reduce heat to low and stir in vegetables, coating well, cover and cook until vegetables and meat are done. Serve hot over rice.
* I shave 2 thin slices from the center of the orange and brown them with the meat to use as garnish.
Beef with Orange: Serves 4
12 oz. lean beef, thinly sliced
2 tsp. soy sauce + 2 tsp. extra
2 tsp. dry sherry
1 tsp. chopped ginger root
1 tsp. sesame oil
1 Tbs. oil
¼ tsp. ground pepper
2 tsp. orange zest
1 ½ tsp. sugar
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1/3 cup beef broth
Mix the beef with the next 4 ingredients and marinate for 15 min. Dissolve the cornstarch in the both. Heat the oil and stir fry the beef over high heat until it changes color, about 2 min. Remove to a plate. Add the next 3 ingredients plus the extra soy sauce and stir briefly; add the broth mix and stir until the sauce thickens. Pour over the meat and serve at once.

Poultry Stuffing: Will serve for a 7-8 lb. bird-excellent for duck
2 large cooking apples-cored and diced
2 slices raisin bread- toasted and torn in 1 inch pieces
1 celery rib-diced
1 small onion –diced
2 large oranges
1egg-lightly beaten
1tsp. sage
Salt and pepper
Remove the peel and meat from one orange. Finely slice the peel, Juice the second orange. Lightly toss all the ingredients with the juice. If it seems dry add a bit of milk. Stuff the bird and roast as directed.
Halibut with Orange: Serves 4- From One-Pot Cooking y Mary Reader
(4) 6oz. Halibut steaks*
½ cup flour
½ tsp. nutmeg
2 Tbs. butter
6 scallions-sliced
¾ cup orange juice
1 Tbs. Worcestershire sauce
1 tsp. lemon juice
Salt and pepper
Mix the flour and nutmeg and coat fish. Melt butter in a skillet and sauté scallions until soft, about 3 min. Add fish and cook over medium-low heat 5-6 min. until done, remove from pan and keep warm. Add remaining ingredients to pan and boil until slightly reduced and thickened. Pour over fish and serve at once.
*Any mild, sweet, large flake white fish firm enough to stand up to pan frying will do bass, perch, cod etc.
Flounder with Rosemary and Orange: Serves 2
(2) 5 oz. flounder fillets*
1 Tbs. butter
1 Tbs. oil
2 tsp. dried, crushed rosemary
1 orange – zested and meat removed
1/3 cup orange juice
Lemon pepper
Melt the oil and butter in a pan and turn the fish over to coat both sides. Sprinkle tops very lightly with lemon pepper, then with rosemary and then the zest. Cook fish in a preheated 350 deg. oven until done, about 8-10 min. Remove to a plate, mix orange juice with pan juices and pour over fish, then garnish with orange pieces. Serve hot at once.
* Any mild, lean small flake white fish will do-tilapia, fluke, sole, roughy etc.
Shrimp-Avocado Salad: Serves 4
1 lb. cooked large shrimp
2 avocados-peeled, each half cut in 4 slices
(1) 8oz. bag spinach leaves
1 small cucumber thinly sliced
2 large oranges – sections removed and ½ tsp. grated peel
2 oz. watercress
1 cup cooked quinoa
3 Tbs. olive oil
1Tbs.lemon juice
1 ½ Tbs. orange juice
¼ tsp. honey
1 tsp. chopped parsley
Place the last 5 ingredients in a jar and shake well to make the dressing. Arrange the spinach on plates or a large platter, top with watercress, tossed with the quinoa, if using, then onion rings. Place the avocado slices and orange segments in a circle and pile the shrimp in the center. Drizzle with the dressing and garnish with the zested orange peel.
This salad should be served as made, but all the components can be prepped ahead and kept chilled.
TIPS:
1. The combination of garlic and ginger gives many Asian dishes the signature flavor. It also adds heat so be careful when altering amounts ‘to taste’.
2. Asian cuisines have gained some popularity because they don’t rely heavily on dairy or include elaborate desserts, or in fact, many desserts or sweeteners at all, other than fruits and honey. However, they don’t ‘get a pass’ from several weight-loss programs because they do contain saturated fats. This sauce is a compromise from Betty Crocker’s Chinese Low-Fat Cooking. It can be used with any meat for a quick meal. Just sauté raw meat and add the sauce or simply warm up leftovers in it.
Orange-Ginger Sauce: Yield ½ cup
¼ cup seasoned rice vinegar
2 Tbs. peanut or vegetable oil
1 tsp. orange zest
2 Tbs. orange juice
1 Tbs. honey
2 cloves minced garlic
1 tsp. crushed red pepper flakes-optional
1/3 tsp. grated ginger root.
Shake all ingredients in a sealed container. Keeps about 2 weeks chilled. Can also be used as a dipping sauce.
NOTE: I often reverse amounts of juice and vinegar, eliminating the honey. I also substitute canola oil and cider vinegar for the ones in the recipe. I sometimes use powdered garlic in place of fresh and ground ginger for the root, but take care on this last because the root has a different taste than the ground. One is easier, but if you want ‘authentic’ keep some root in the freezer-it’s easy to grate.
3. This is a great area of cooking for experiments, whether creating your own ‘Fusion’ dishes or just perking up the regular ones. It doesn’t require many extra supplies, much effort, equipment or time and what better time to do something different than in deep, drab winter?