Page 4 - Demo-Lavender

BRULEE CREAM PREP: 30 MIN. BROIL: 10 MIN. CHEESE STRUDELS PREP: 25 MIN. BAKE: 15 MIN.
YIELD: 4 SERVINGS
YIELD: 6 SERVINGS
3 Tbsp. butter, divided
1/4 lb. ground fully cooked
GINGER CREAM:
1/4 cup chopped dried
ham (about 3/4 cup)
OATMEAL GINGER 1/2 cup heavy whipping apricots & HAM 2 Tbsp. all-purpose flour 6 sheets phyllo dough
cream
1 cup milk
1/4 cup dried cherries,
1/2 cup butter, melted
2 slices fresh gingerroot
chopped
1/3 cup shredded Swiss
(about 3/4-inch diameter)
1/4 cup dry bread crumbs
cheese
1/2 tsp. salt
WITH 1 cinnamon stick (3 in.) 3 Tbsp. brown sugar BREAKFAST 2 Tbsp. grated Parmesan TOPPING:
cheese
2 Tbsp. grated Parmesan
1 Tbsp. grated orange peel
cheese
// 3 Tbsp. maple syrup 2 Tbsp. butter // 1/4 tsp. salt 2 Tbsp. minced fresh parsley
1 cup fresh or frozen
5 eggs, beaten
1/8 tsp. ground nutmeg unsweetened raspberries,
thawed
OATMEAL: In a small saucepan, melt 2 Tbsp. butter. Stir in flour until smooth; gradually
4 cups water 1/4 cup sugar add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in
cheeses and salt. Set aside.
2 cups old-fashioned oats
In a large nonstick skillet, melt remaining butter over medium heat. Add eggs
to the pan; cook and stir until almost set. Stir in ham and reserved cheese
sauce; heat through. Remove from the heat.
In a small saucepan, bring the cream, ginger, cinnamon and orange peel Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo
to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from
covered with plastic wrap and a damp towel to prevent it from drying out.)
theheat;strainanddiscardthesolids.Stirinsyrupandnutmeg;setaside. Brush with melted butter. Sprinkle with 2 tsp. bread crumbs. Fold in half length-
In a large saucepan over medium heat, bring water to a boil. Add the wise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from
oats, apricots, cherries and salt; cook and stir for 5 minutes. Remove a short side. Fold side and edges over filling and roll up.
from the heat; stir in brown sugar and 1/4 cup ginger cream. Cover Brush with butter. Repeat. Place desired number of strudels on a greased bak-
and let stand for 2 minutes. ing sheet; sprinkle each with 1 tsp. cheese and 1 tsp. parsley. Bake at 375° for 10-
15 minutes or until golden brown. Serve immediately.
Grease four 10-oz. ramekins with the butter; add raspberries. Spoon To freeze and bake strudels: Individually wrap uncooked strudels in waxed
oatmeal over the top; sprinkle with sugar. Place on a baking sheet. paper and foil. Freeze for up to 1 month. Place 2 in. apart on a greased baking
Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until
Serve with remaining ginger cream. golden brown.
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MORNING DOUGHNUTS WITH SALAD REDUCTION
SUNNY // PREP: 30 MIN. + CHILLING COOK: 5 MIN./BATCH FRUIT O.J. PREP: 15 MIN. COOK: 25 MIN.
YIELD: 20 DOUGHNUTS
YIELD: 12 SERVINGS (3/4 CUP EACH)
4-1/2 to 5 cups 1 cup milk // 2 medium red apples, 1 cup orange juice
all-purpose flour cubed
1/4 cup canola oil 1/3 cup sugar
1-1/4 cups sugar 1 medium green apple,
2 Tbsp. orange juice cubed 2 medium navel oranges,
4 tsp. baking powder peeled, sectioned and
4 tsp. grated orange peel 2 medium peaches, chopped
1 tsp. salt
Oil for deep-fat frying cubed 2 cups fresh blueberries
3 eggs, beaten
Confectioners’ sugar 2 Tbsp. lemon juice
Place the apples, peaches and lemon juice in a large bowl. Cover
In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and with water; set aside.
salt. Combine the eggs, milk, oil, orange juice and peel; stir into dry
ingredients just until moistened. Stir in enough remaining flour to In a small saucepan, combine orange juice and sugar. Bring to a boil;
form a soft dough. Cover and refrigerate for at least 1 hour. cook until liquid is reduced to about 1/2 cup. Drain apple mixture.
Add the oranges, blueberries and orange juice mixture; toss to coat.
Turn onto a floured surface; roll to 1/2-in. thickness. Cut with a
floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat Nutrition Facts: 3/4 cup equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg
sodium, 19 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.
fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden
brown on both sides. Drain on paper towels. Dust with confection-
ers’ sugar.

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44_tasteofhome.com APRIL/MAY2009