Guacamole Reinvented

ingredient list

Serves 6

• 3 small avocados
• 3 small oranges
• 2 cups radishes, diced
• 1 1/2 cups finely chopped romaine lettuce
• 6 green onions, finely chopped (1 cup)
• 3 Tbs. lime juice
• 1/4 cup chopped cilantro
• 1–2 drops hot sauce, optional

Directions

1. Halve and pit avocados. Score each avocado half 7 times lengthwise and 7 times crosswise to dice. Scoop out with soup spoon, and place avocado dice in large bowl. Reserve avocado shells.

2. Cut peel and pith from oranges with knife, then slice each orange into 4 slices. Cut each orange slice into 6 small triangular pieces. Add to bowl with diced avocado. Add radishes, romaine, green onions, lime juice, cilantro, and hot sauce (if using) to bowl. Season with salt and pepper, if desired, and gently toss to coat.

3. Scoop avocado mixture into avocado shells. Serve immediately.

Chard and Tofu Wontons in Sambal Soy Sauce

Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). This recipe was inspired by the spicy wontons that VT recipe tester Fiona Kennedy enjoyed on a trip to China.

ingredient list

Serves 10

Wontons

• 2 tsp. roasted sesame oil
• 1 medium carrot, finely chopped (1/2 cup)
• 4 cups chopped Swiss chard leaves
• 6 oz. baked soy-seasoned tofu, chopped
• 1 Tbs. low-sodium soy sauce
• 1/8 tsp. ground white pepper
• 1 12-oz. pkg. wonton wrappers
• 3 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

Sambal Soy Sauce

• 6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar
• 6 Tbs. low-sodium soy sauce
• 2 Tbs. sambal oelek
• 4 tsp. maple syrup
• 2 cloves garlic, minced (2 tsp.)

Directions

1. To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper.

2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.

3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.

4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.

Mushroom and Red Wine Gravy

Try this sauce with tofu steaks, mashed potatoes, or polenta. If you like a mellower gravy, stir in a few tablespoons of cream at the end.

ingredient list

Makes 2 cups

• 1/2 oz. dried porcini mushrooms
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 10 oz. cremini mushrooms, coarsely chopped
• 1 clove garlic, minced (1 tsp.)
• 2 Tbs. all-purpose flour
• 1 1/2 cups dry red wine, such as Merlot
• 1/2 tsp. minced fresh rosemary

Directions

1. Pour 1 1/2 cups water over porcini in bowl; steep 30 minutes. Strain liquid through coffee filter, reserving liquid and mushrooms separately. Chop porcini.

2. Heat butter and oil in skillet over medium-low heat. Add cremini mushrooms, cover, and cook 20 minutes, or until browned. Uncover, add garlic, and cook 30 seconds.

3. Stir flour into mushrooms. Add 1/2 cup wine to pan, and scrape up brown bits. Stir in remaining 1 cup wine, reserved mushroom liquid, and porcini. Simmer 7 minutes, or until sauce has reduced by half. Stir in rosemary.

Caesar Salad

This new take on Caesar salad has no animal products and less fat and fewer calories than the traditional version. Nutritional yeast and ground almonds substitute nicely for the flavor and texture of Parmesan cheese.

ingredient list

6 Servings

CROUTONS

• 3 to 4 slices whole wheat or French bread, trimmed and cubed (about 1 1/2 cups)
• Vegetable oil cooking spray
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried marjoram
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 Tbs. blanched and ground almonds
• 3 cloves garlic, minced
• 3 Tbs. Dijon mustard
• 3 Tbs. nutritional yeast flakes
• 2 Tbs. soy sauce
• 3 Tbs. fresh lemon juice
• 1/4 cup water
• 1 Tbs. extra-virgin olive oil (optional)
• 1 large head romaine lettuce, torn into large pieces

Directions

1. Croutons: Preheat oven to 325°. Lightly coat bread slices with vegetable oil cooking spray. In small bowl, mix remaining crouton ingredients. Add bread; toss to coat. Spread in a single layer on baking sheet. Bake until croutons are dry and lightly toasted, 10 to 15 minutes. Remove from oven and set aside.
2. Meanwhile, in food processor or blender, combine almonds, garlic, mustard, yeast flakes, soy sauce, lemon juice, water and oil if desired; process until smooth and well blended.
3. To serve, toss together lettuce and croutons. Add dressing and toss to coat. Serve right away.

Chocolate Espresso Oatmeal Cookies

Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.

ingredient list

Makes 48 cookies

• 3/4 cup all-purpose flour or oat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 4 oz. (1 stick) margarine, softened
• 3/4 cup sugar
• 1/4 cup cooled espresso or strong coffee
• 1/2 tsp. vanilla extract
• 1 1/2 cups oats
• 1/2 cup mini semisweet chocolate chips

Directions

1. Whisk together flour, cocoa powder, salt, and baking soda in bowl.

2. Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

3. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

4. Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack

Spicy Gingersnaps

These gingersnaps get an extra spicy kick from black pepper. (If you prefer a milder flavor, omit the pepper and reduce the ground ginger to 2 teaspoons.) The gingersnaps depend on tub-style shortening–not butter, margarine, or shortening sticks–for their crisp, firm texture and crackled tops.

Directions

1. Whisk together flour, ginger, baking soda, cinnamon, salt, and pepper in large bowl. Set aside.

2. Cream shortening, 2/3 cup sugar, and brown sugar with electric mixer until fluffy. Add rice milk, and beat until smooth. Beat in molasses. Add flour mixture 1/2 cup at a time, beating after each addition, until soft dough forms.

3. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs. Wrap tightly, and chill 2 hours, or overnight.

4. To bake cookies: Preheat oven to 350ºF. Place remaining 1/2 cup sugar in shallow bowl. Slice dough logs into 1/2-inch-thick slices, rolling logs 90 degrees between slices to keep edges round. Dip one side of each slice in sugar, and place sugar-side up on greased or parchment paper–lined baking sheet. Bake 10 to 12 minutes, or until cookies are crackled and dry on top. Cool 2 to 3 minutes on baking sheet, then transfer to wire rack to cool completely.

ingredient list

Makes 48 cookies

• 2 cups all-purpose flour
• 1 Tbs. ground ginger
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 3/4 cup tub-style shortening
• 2/3 cup plus 1/2 cup sugar, divided
• 1/3 cup dark brown sugar
• 3 Tbs. plain rice milk or soymilk
• 1/4 cup molasses

Orange-Pecan Squares

Patting cookie dough into rectangular–not circular–logs produces sharp-cornered cookies that look like they were made in a bakery. The dough for these elegant squares is not too sweet, so the flavors aren't overwhelmed by a confectioners' sugar glaze.

Directions

1. Combine flaxseed and 2 Tbs. water in bowl. Set aside.

2. Grind pecans into fine meal in food processor. Transfer to bowl, and whisk in flour, orange zest, and salt. Set aside.

3. Cream together sugar and margarine with electric mixer until light and fluffy. Add flaxseed mixture, and beat until smooth. Beat in flour mixture 1/2 cup at a time until smooth dough forms.

4. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 1 1/2- x 1-inch logs; flatten sides of logs with side of large knife or spatula. Wrap tightly, and chill 2 hours, or overnight.

5. Preheat oven to 350ºF. Slice each dough log into 3/8-inch-thick slices, and transfer slices to greased or parchment paper–lined baking sheets. Bake 10 to 12 minutes, or until cookies are brown on bottoms.

6. Whisk enough orange juice into confectioners' sugar in bowl to make thick glaze. Spread glaze onto each cookie with pastry brush while hot. Cool on baking sheets. Sprinkle with orange zest, if using.

ingredient list

Makes 42 cookies

• 1 Tbs. flaxseed meal
• 1/2 cup pecans or pecan pieces
• 1 3/4 cups all-purpose flour
• 2 tsp. grated orange zest, plus more for garnish, optional
• 1/4 tsp. salt
• 1/2 cup sugar
• 4 oz. (1 stick) margarine, softened
• 1–2 Tbs. fresh orange juice
• 1 cup confectioners' sugar

Sweet Potato & Black Bean Enchiladas

Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. "My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it," explains James McNulty. "It can be made the night before and it travels well, so it's great for a potluck or a holiday party."

ingredient list

Serves 8 (makes 16 enchiladas)

Sauce

• 1 15-oz. can tomato sauce
• 1 3/4 cups low-sodium vegetable broth
• 1 tsp. ancho chile powder
• 1 tsp. Simply Organic chili powder
• 1 tsp. Simply Organic garlic powder
• 1 tsp. Simply Organic onion powder
• 1 tsp. Simply Organic dried oregano
• 1/2 tsp. Simply Organic chipotle chile powder

Filling

• 1 Tbs. Spectrum extra virgin olive oil
• 1 small onion, diced (1 cup)
• 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
• 1 15-oz. can diced tomatoes, drained
• 1 16-oz. jar prepared medium salsa
• 2 cloves garlic, minced (2 tsp.)
• 1 chipotle chile in adobo sauce, drained and minced
• 1 15-oz. can Eden Organic black beans, rinsed and drained
• 1 12-oz. round queso fresco, divided

Enchiladas

• Spectrum extra virgin olive oil, for brushing baking dish
• 16 6-inch corn tortillas, warmed
• 2 limes, cut into wedges
• 1 avocado, sliced
• 1/2 cup sour cream, for garnish
• Cilantro sprigs, for garnish, optional.

Directions

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

Chard and Tofu Wontons in Sambal Soy Sauce

Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). This recipe was inspired by the spicy wontons that VT recipe tester Fiona Kennedy enjoyed on a trip to China.

Directions

1. To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper.

2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.

3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.

4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.

Member Rating:

ingredient list

Serves 10

Wontons

• 2 tsp. roasted sesame oil
• 1 medium carrot, finely chopped (1/2 cup)
• 4 cups chopped Swiss chard leaves
• 6 oz. baked soy-seasoned tofu, chopped
• 1 Tbs. low-sodium soy sauce
• 1/8 tsp. ground white pepper
• 1 12-oz. pkg. wonton wrappers
• 3 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

Sambal Soy Sauce

• 6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar
• 6 Tbs. low-sodium soy sauce
• 2 Tbs. sambal oelek
• 4 tsp. maple syrup
• 2 cloves garlic, minced (2 tsp.)

Mushroom and Red Wine Gravy

Try this sauce with tofu steaks, mashed potatoes, or polenta. If you like a mellower gravy, stir in a few tablespoons of cream at the end.

Directions

1. Pour 1 1/2 cups water over porcini in bowl; steep 30 minutes. Strain liquid through coffee filter, reserving liquid and mushrooms separately. Chop porcini.

2. Heat butter and oil in skillet over medium-low heat. Add cremini mushrooms, cover, and cook 20 minutes, or until browned. Uncover, add garlic, and cook 30 seconds.

3. Stir flour into mushrooms. Add 1/2 cup wine to pan, and scrape up brown bits. Stir in remaining 1 cup wine, reserved mushroom liquid, and porcini. Simmer 7 minutes, or until sauce has reduced by half. Stir in rosemary.

Member Rating: -

ingredient list

Makes 2 cups

• 1/2 oz. dried porcini mushrooms
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 10 oz. cremini mushrooms, coarsely chopped
• 1 clove garlic, minced (1 tsp.)
• 2 Tbs. all-purpose flour
• 1 1/2 cups dry red wine, such as Merlot
• 1/2 tsp. minced fresh rosemary

Noodles and Vegetables with Sesame Dipping Sauce

Warm up on a chilly evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe. To have enough to make Fast Pho the next day, reserve half of the prepared ingredients (6 cups vegetables, 2 cups noodles, 3/4 cup cubed tofu, and 3/8 cup Sesame Dipping Sauce).

ingredient list

Serves 6

Sesame Dipping Sauce

• 1/4 cup low-sodium tamari
• 2 Tbs. lime juice
• 2 Tbs. minced fresh ginger
• 2 Tbs. rice vinegar
• 4 cloves garlic
• 1 Tbs. agave nectar
• 1 Tbs. hot chile sauce, such as sambal oelek
• 1 Tbs. toasted sesame oil

Noodles and Vegetables

• 4 baby bok choy, quartered lengthwise
• 4 large carrots, peeled, thinly sliced on sharp diagonal
• 8 oz. snow peas, trimmed
• 1 14-oz. pkg. firm tofu, drained, patted dry, and cut into 2- x 1/2-inch pieces
• 8 oz. thin rice noodles (rice vermicelli)
• 3 green onions, thinly sliced
• 1 1/2 tsp. toasted sesame seeds

Directions

1. To make Sesame Dipping Sauce: Blend all ingredients in blender until smooth. Set aside.

2. To make Noodles and Vegetables: Set steamer rack in large skillet, and add 1 cup water to bottom of skillet. Bring water to boil over high heat. Arrange bok choy on rack, reduce heat to medium-low, cover, and steam bok choy 1 minute. Add carrots, snow peas, and tofu to rack, and steam 2 minutes more.

3. Meanwhile, bring large pot of water to a boil. Cook rice noodles in boiling water 3 minutes. Remove noodles from cooking water with fork or tongs (this helps prevent them from sticking together), and divide among 6 bowls. Divide vegetables and tofu among bowls, arranging around noodles. Sprinkle with green onions and sesame seeds. Divide Sesame Dipping Sauce among bowls (2 Tbs. per serving), and serve with noodles. Dip vegetables, tofu, and noodles into sauce while eating.

Apple-Chard Quiche

Pairing cheese with apples becomes a gastronomic pleasure, and adding ruby chard simply embellishes the combination and amplifies the texture of this homey quiche.

ingredient list

SERVES 6

• 1 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1 large Vidalia or other onion, thinly sliced
• 1 cup (4 oz.) shredded ruby Swiss chard
• 1 cup (about 2 oz.) thinly sliced mushrooms
• Salt and freshly ground black pepper to taste
• 1/2 cup chopped apple
• 2 Tbs. all-purpose flour
• 1/2 tsp. ground nutmeg
• 2 large eggs
• 1 cup shredded Jarlsberg cheese
• 1/2 cup skim milk
• 1 9-inch deep-dish pie crust, unbaked

Directions

1. Preheat oven to 375°F.
2. Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.
3. Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.
4. Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.
5. Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.
6. Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve.
Wine Suggestions
This slightly sweet, slightly savory quiche makes a nice addition to a brunch buffet, in which case break out the Champagne. Try Domaine Trouillard Non-Vintage Brut.

Turkish Eggplant Pie

This delicate vegetable pie is seasoned with spices you’d find in a Turkish bazaar.

ingredient list

Serves 8

• 2 eggplants (1 lb.), pierced with fork
• 2 Tbs. olive oil
• 1 medium red onion, chopped (11/2 cups)
• 1 yellow bell pepper, chopped (1 cup)
• 1 Tbs. dried mint
• 2 1/2 tsp. anise seeds
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. red pepper flakes
• 1 1/2 lb. Roma tomatoes, chopped, plus 2 sliced tomatoes for garnish
• 2 Tbs. tomato paste
• 3 cloves garlic, minced (1 Tbs.)
• 12 sheets phyllo, thawed
• 1/3 cup whole-wheat breadcrumbs, plus more for topping, optional
• 12 pitted black and/or green olives, halved

Directions

1. Preheat oven to 375°F. Coat 10-inch fluted-edge tart pan with cooking spray.

2. Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; purée until smooth.

3. Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and pepper flakes; sauté 8 minutes. Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.

4. Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle with breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.

5. Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using). Bake 1 hour, or until phyllo is golden. Cool 10 minutes before serving.

Butternut Stew with Tofu, Corn and Pine Nuts

This stew may be served alone in a bowl like chili often is, or you may serve it on a plate with brown rice and black beans. If you like the flavors of the Southwest, add canned green chiles, hot chili powder or chipotle sauce to suit your taste.

ingredient list

SERVES 8

• 4 cups frozen Silver Queen or other sweet corn kernels, thawed
• 4 cups peeled and diced butternut squash
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. white pepper
• 4 cups water
• 2 Tbs. chicken-flavored broth powder
• 4 Tbs. olive oil
• 1 lb. firm tofu, diced
• 1/4 cup all-purpose flour
• 1/2 cup pine nuts
• 2 scallions, minced, for garnish

Directions

1. Place corn in blender or food processor, and purée until coarse. Transfer corn to heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder. Bring to a boil over medium heat, and cook until squash is tender.
2. Meanwhile, heat large skillet over medium heat, and add oil. Toss diced tofu in flour, and sauté until browned on all sides. Add pine nuts, and sauté 1 minute more. When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes. Remove from heat, garnish with scallions and serve.

Spiced Pumpkin Flan with Piñones

This is a perfect holiday dessert because it actually tastes better made a day ahead, freeing up the oven and your time on Thanksgiving morning for other dishes. Piñones is the local name for pine nuts.

ingredient list

Serves 8

Caramel

• 2 Tbs. sugar

Custard

• 2 cups puréed pumpkin
• 2 cups half-and-half
• 5 large eggs
• 1 1/2 cups granulated sugar
• 3 Tbs. dark rum, or 2 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8 tsp. ground nutmeg

Garnish

• 3 to 4 Tbs. pine nuts, lightly toasted (see Chunky Fresh Cranberry Relish recipe)

Directions

1. Preheat oven to 300F. Place eight 8-ounce custard cups or ramekins in roomy baking pan, without crowding.
2. To prepare caramel: Place sugar in small heavy saucepan or skillet. Heat over low, watching carefully as sugar melts into golden-brown syrup. Do not stir unless sugar is melting unevenly. When sugar turns medium brown, immediately remove pan from heat, and carefully pour about 1/2 to 3/4 teaspoon melted sugar into bottom of each cup. Sugar syrup firms up almost immediately, so work fast.
3. To make custard: Combine all custard ingredients in large saucepan and heat over medium-low. Whisk about 1 minute, until mixture is well blended and starts to froth around rim. Remove from heat when mixture is warm throughout. Do not boil.
4. Divide mixture evenly among cups nearly to rims. Pour warm water into pan around cups, enough to cover bottom one-third of cups; refill if needed. Bake for 1 hour and 45 minutes, until custard is firm and slightly raised. Remove cups from oven and water bath. Cool at room temperature for about 20 minutes. Cover cups and refrigerate overnight, or a minimum of 3 hours.
5. Just before serving, uncover cups and run small knife around outside edge of each cup. Cover cup with serving plate, invert and give brief shake. Custard should drop to plate. Repeat with remaining cups. Garnish with pine nuts and serve.

Wine Suggestions
If there are no other competing desserts offered, you could match this flan with a tawny port such as Graham’s Ten Years Old Tawny. Or try a Sauternes such as Peter Lehmann Nobel Semillon Sauternes.

Member Rating: -

White Sangria with Fruit

In the summer, white sangria is a refreshing change from white wine.To peel peaches, cook them in boiling water for 30 seconds, then plunge into ice water. The skins should slip right off.

ingredient list

20 servings

• 4 (750-ml.) bottles dry white wine
• 3 cups raspberries or blackberries
• 3 cups peeled, thinly sliced peaches (5 medium)
• 1 cup peach brandy (optional)
• 3/4 cup sugar
• 3/4 cup fresh orange juice (3 medium)
• 1/4 cup fresh lime juice (3 to 4 medium)
• 1 1/2 quarts (6 cups) well-chilled sparkling water

Directions

1. In very large pitcher, stir together all ingredients except sparkling water. Cover and refrigerate until well chilled. Just before serving, stir in sparkling water.

    Do ahead:  You can mix all the ingredients except sparkling water up to 1 day ahead.

Fideua

In Spain, special noodles are used to make this paella-like party dish, but angel hair pasta fragments work too. Break pasta strands 30 or so at a time to keep them from scattering. Broiling the dish is key to getting its crunchy texture. Serve with Quick Aïoli.

ingredient list

Serves 8

• 2 Tbs. olive oil, divided
• 8 oz. angel hair pasta, broken into 2-inch lengths (2 cups)
• 1 medium onion, chopped (1 1/2 cups)
• 2 cups sliced wild mushroom mix (such as fresh shiitake, cremini, and oyster mushrooms)
• 1/2 8-oz. pkg. soy chorizo (1 sausage), halved and cut into 1/4-inch-thick slices, optional
• 1 small red bell pepper, cut into chunks
• 1/4 cup chopped fresh parsley, divided
• 3 cloves garlic, minced (1 Tbs.)
• 1/2 tsp. smoked paprika
• 1 8-oz. can sodium-free tomato sauce
• 2 cups mushroom broth or low-sodium vegetable broth
• 8 oz. fresh asparagus, trimmed and cut into 2-inch pieces

Directions

1. Heat 1 Tbs. oil in wok, paella pan, or large skillet over medium heat. Add pasta, and cook 3 to 4 minutes, or until lightly browned and opaque, stirring constantly. Transfer pasta to paper-towel-lined plate to drain.

2. Add remaining 1 Tbs. oil to pan, and heat over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Stir in mushrooms, soy chorizo (if using), bell pepper, 2 Tbs. parsley, garlic, and smoked paprika, and cook 5 to 7 minutes, or until most liquid has evaporated.

3. Stir in tomato sauce. Add pasta, broth, and 1/2 cup water, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes, stirring frequently. Add asparagus, and cover; simmer 3 minutes.

4. Preheat oven to broil. If using wok or skillet, transfer pasta mixture to 10-inch or larger round cake pan. Place paella pan or cake pan under broiler, and broil 3 to 4 minutes, or just until pasta is crisp on top. (Watch carefully—it burns quickly.) Sprinkle with remaining 2 Tbs. parsley.    

Baked Peaches with Pine Nuts

Simplicity is key to most Spanish cooking, and this light dessert is no exception. Serve warm, with a scoop of ice cream or a dollop of crème fraîche.

ingredient list

Serves 8

• 1/2 cup dry white wine
• 1/4 cup sugar
• 8 large peaches, peeled, halved, and pitted
• 4 Tbs. butter
• 3/4 cup pine nuts

Directions

1. Preheat oven to 350°F. Whisk together wine and sugar in small bowl. Place peaches cavity-side-up on foil-lined baking sheet; fill each cavity with wine mixture. Bake 1 hour, or until tender.

2. Just before serving, melt butter in small skillet over medium heat. Add pine nuts, and cook 3 to 4 minutes, or until pine nuts are golden brown.

3. To serve: Place 2 peach halves on each plate. Top with 1 1/2 Tbs. pine nuts.

Stuffed Grape Leaves Casserole

If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness. To freeze the casserole for future use, prepare up to the baking step, wrap tightly in plastic wrap, and place in freezer. Thaw completely before baking.

ingredient list

Serves 8

• 30 jarred or fresh grape leaves
• 2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish
• 1 large onion, finely diced (2 cups)
• 1 cup brown rice
• 2 cups low-sodium tomato juice or vegetable juice
• 1 cup chopped unsalted, hulled pistachios
• 1 cup chopped fresh parsley
• 1 cup chopped fresh mint
• 1 cup raisins or dried currants
• 1/4 cup lemon juice
• 1 lemon, sliced, for garnish
• Pomegranate molasses, for drizzling, optional

Directions

1. Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

2. Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

3. Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

4. Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

Cornish Pasties

Like Ireland, Cornwall is a Celtic region, so it’s no surprise that these turnovers are a favorite in pubs all over Ireland.

ingredient list

Makes 16 pasties

Dough

• 1 3/4 cups all-purpose flour, plus more for rolling
• 1/2 tsp. salt
• 5 Tbs. cold margarine, cut into cubes

Filling

• 1 tsp. vegetable oil
• 1 small onion, finely diced (1/2 cup)
• 1 stalk celery, finely diced (1/4 cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 small rutabaga, peeled and diced (1 cup)
• 1 small potato, finely diced (1/2 cup)
• 1 carrot, peeled and finely diced (1/2 cup)
• 1/2 tsp. dried thyme
• 2 large eggs
• 1 Tbs. spicy brown mustard
• 1/4 cup grated reduced-fat Gruyère cheese

Directions

1. To make Dough: Sift flour and salt into bowl. Cut in margarine using pastry cutter, 2 knives, or your hands. Mixture should resemble coarse meal. Stir in 6 to 8 Tbs. ice water, or just enough to hold mixture together. Pinch dough between your fingers; if it sticks, dough is wet enough. Shape into disc, and wrap in plastic wrap. Chill 1 hour.

2. To make Filling: Heat oil in large skillet over medium heat. Add onion, celery, and garlic; cook 5 to 7 minutes, or until onion is lightly browned. Add rutabaga, potato, carrot, and thyme; cook 3 minutes, then add 1/2 cup water. Reduce heat, cover, and steam vegetables 10 to 12 minutes, or until tender.

3. Whisk 1 egg with mustard in large bowl. Stir in vegetables and Gruyère, and season with salt and pepper, if desired. Whisk remaining egg with 2 Tbs. water in separate bowl to make egg wash, and set aside.

4. Preheat oven to 400°F. Coat baking sheet with cooking spray.

5. Divide Dough in half, and roll 1 half out on floured work surface to 1/8-inch thickness. Cut out 8 discs with 5-inch round cutter. Add leftover Dough to remaining Dough, and repeat to make 8 more Dough discs. Roll each disc out to long oval; brush edges of each oval with egg wash. Place 3 Tbs. Filling on 1 side of oval, and fold Dough over to make semicircle. Press Dough around Filling to remove any air, making sure no Filling leaks out of edges. Crimp edges with fork tines to seal. Repeat with remaining Dough and Filling until you have 16 pasties. Brush tops with egg wash, and sprinkle with salt and pepper, if desired. Bake on prepared baking sheet 25 to 30 minutes, or until golden brown.