Dessert Popovers with Citrus Sauce

Ingredients

3 eggs, room temperature
1 cup all purpose flour
3 tbsp sugar
1/2 tsp cardamom
1/4 tsp salt
1 cup milk, room temperature
3 cups fresh fruit, chopped

Citrus Sauce

1-1/2 cups non fat lemon yogurt
4 egg yolks
1/4 cup sugar
1 tbsp lemon zest

Method

  1. To make the sauce, in top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
  2. Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
  3. Remove from heat and cover with plastic wrap. Chill in refrigerator. Sauce will thicken a bit more in refrigerator.
  4. Pre-heat oven to 400°F (200°C). Generously grease a 12 cup non-stick muffin pan with shortening.
  5. In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
  6. Heat muffin pan in the oven.
  7. Divide egg mixture into hot muffin cups. Fill about 1/2 – 3/4 full.
  8. Bake for about 20 minutes. Reduce heat to 325°F (160°C) and cook for about 15-20 minutes longer, or until deep golden brown.
  9. Remove from oven and tip popovers out of muffin cups.
  10. Fill each warm popover with fresh chopped fruit.
  11. Serve with the Citrus sauce.

Makes 12 servings.

Source: Manitoba Egg Farmers

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Soft Chocolate Cake

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups fat-free plain yogurt
2 eggs
1 cup freshly brewed hot coffee
1-1/2 teaspoons vanilla extract

Method

  1. Heat the oven to 350ºF.
  2. In a medium bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
  3. In a mixing bowl, add the yogurt. Turn the mixer to low speed and alternate adding the dry ingredients and the eggs to the bowl. Slowly add the coffee and vanilla to the mixture. Continue mixing until the batter is smooth.
  4. Coat two 8-inch round cake pans with nonstick spray and pour equal amounts of batter into each cake pan.
  5. Bake for about 30 to 35 minutes until toothpick comes out clean when inserted into the center of the cakes.

Makes 16 servings.

Source: Mayo Clinic

Hong Kong-Style Baked Pork Chops on Rice

Ingredients

2 thin slices of pork chops
3 garlic, chopped
4 eggs, beaten
all-purpose flour
2 tsp tomato paste
4 button mushrooms, sliced
1/4 carrot, sliced
1/2 cup Japanese bbq sauce
2 bowls cooked rice
breadcrumbs and oil
salt and pepper

Method

  1. Preheat oven to 250°C.
  2. Heat wok and add 2 tbsp oil. Stir-fry rice with half of the beaten egg. Remove and line the bottom of a heat-proof deep dish.
  3. Marinate pork chops with salt and pepper for 15 minutes. Coat pork with plain flour and then the remaining beaten egg.
  4. Deep-fry pork chops in hot oil in the wok for 4 to 5 minutes. Remove, drain and cut into pieces. Place pork on top of the fried rice.
  5. Heat 1 tbsp oil in the wok, saute chopped garlic until fragrant. Stir in sliced button mushrooms and carrot. Add tomato paste and bbq sauce. Bring to a boil.
  6. Pour sauce on top of pork chops and rice. Sprinkle breadcrumbs on top.
  7. Bake pork chops and rice in pre-heated oven for 7 minutes. Serve hot.

Source: CLP Power

Rhubarb Raspberry Crisp

Ingredients

1-1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons ( 1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

Method

  1. Heat oven to 350°F.
  2. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
  3. In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form.
  4. Add oats and nuts and combine.
  5. Turn rhubarb into a 1-1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes.
  6. Let cool slightly before serving.

Makes 4 servings.

Source: Martha Stewart Living

Salmon and Leek Baked in Parchment

Ingredients

4 sheets parchment paper
4 salmon fillets, 6 to 8 ounces each
1 bunch leeks, washed well and sliced thin
dry white wine
olive oil
salt and freshly ground pepper
1 bunch chervil or other fresh herb, chopped
melted butter

Method

  1. Heat oven to 350°.
  2. Fold a large sheet of parchment paper in half and cut out a heart shape about 3 inches larger than fish fillet.
  3. Place the fillet near the fold, and place a handful of leeks next to it. Drizzle the fish with the wine and olive oil, and sprinkle with the salt, pepper, and chervil.
  4. Brush edges of parchment paper with melted butter, fold paper to enclose fish, and make small overlapping folds to seal the edges, starting at curve of heart. Be sure each fold overlaps the one before it so that there are no gaps.
  5. Brush the outside of the package with melted butter. Repeat with rest of fillets.
  6. Put packages on a baking sheet and bake until paper is puffed and brown, about 10 to 15 minutes.

Makes 4 servings.

Source: What to Have for Dinner