fo o d
B E T T E R C O
O K
L E F T O V E R S
Craving potato soup? Start w ith leftover or
store-bought mashed potatoes. W hisk potatoes
bettertool
OXO Good Grips Silicone Pastry Brush
Tapered silicone outer bristles and a center piece
with holes make transferring liquids like butter,
egg-wash, and milk from bowl to pastry easy.
W H A T W E L IK E
This brush can go straight into
the dishwasher, and the bristles won’t retain odor,
clump, or frizz.
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Good Grips Silicone Pastry
Brush, $7;
oxo.com
C O O K ’ S T I P
For mess-free pancakes,
mix the batter and pour
it into a clean ketchup
bottle. Squeeze perfect
rounds, refilling the
bottle as needed. You
can store remaining
batter in the refrigerator
up to two days.
Honey varies in flavor—from subtle to boldly
floral and earthy— based on origin, making it
versatile enough for dinner and dessert.
honey
smooth. Stir in chopped green onions and top
w ith diced red sweet peppers or bacon.
T I M E S A V E R
Cut up and freeze
leftover bread or
unused baguette for a
simple, satisfying snack.
Place slices on a baking
sheet, drizzle with olive
oil, and bake at 375°F
for 15 minutes. Spread
with refrigerator staples
such as cheese and fruit
preserves, then top with
whatever fresh herbs
you have on hand.
B L U E B E R R Y -H O N E Y S A U C E
Heat about a cup of blueberries,
>4
cup honey,
and a little lemon juice over medium heat.
Simmer until slightly thickened and reduced by
half. Serve over pound cake or ice cream.
H O N E Y -G L A Z E D P O R K
Stir together equal parts honey and lime juice, a
hefty dash of soy sauce, and pinch of crushed
red pepper. Roast a pork tenderloin in a 425°F
oven for 20 to 25 minutes, brushing with a little
of the glaze half-way through. Simmer remaining
glaze until slightly reduced; serve with the pork.
H O N E Y -O R A N G E S P R E A D
Mix together a 3-oz. package of softened cream
cheese, 2 tablespoons of honey, and a bit of finely
shredded orange peel. Spread on bagels or toast.
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A P R IL
2010
B E T T E R H O M E S A N D G A R D E N S
