food | home cooking
Citrus Salad
Key ingredients— oranges and coconuts—from the
classic holiday dessert, ambrosia, are tossed with
crisp lettuce for a light brunch salad.
s t a r t t o f in is h 20 m in.
■
A
3
oranges
1
Tbsp. Dijon m ustard
1
Tbsp. snipped fresh tarragon
/
cup olive oil
2
heads Bibb lettu ce, torn
1
pink grapefruit, p eeled and thinly sliced
2
clem entin es, p eeled and separated into
segm en ts
1
/2
cup u n sw eeten ed flaked coconut, toasted
i
1. For the dressing, squeeze juice from 1 orange and
transfer to a small bowl. Whisk in mustard, tarragon,
and the oil. Peel and slice remaining oranges.
2. Toss lettuce with dressing; gently toss in citrus
slices and segments. Arrange on platter. Top with
toasted coconut. Makes
6
to
8
servings.
e a c h s e r v in g
211 cal, 15 gfat, 0 mg dial,
67 mg sodium, 19 g carb, 5 g fiber,
3
gpro.
Ham-Asparagus Strata
p r e p
30 min.
b a k e
50 min.
o v e n
325°F
8
oz. asparagus spears, trim m ed and cut into
2-inch pieces
5
cups French bread cubes
2
cups shredded Gruyère or w hite cheddar
ch eese (8 oz.)
/ 2
cup chopped onion
/
cup chopped chives or green onions
8
oz. cooked ham , diced
10
eggs
l 1
2
/ . cups milk
1. Bring a large pot of salted water to boiling. Add
asparagus; cook 5 minutes or until bright green.
Drain and place in a bowl of ice water to cool; drain.
2. In a greased 3-quart baking dish spread half the
bread cubes. Top with cheese, onion, chives, and half
the ham and asparagus. Top with remaining bread.
3. In a bowl whisk together four of the eggs and the
milk. Evenly pour over layers in dish. Press down
bread pieces into the egg-milk mixture with the back
of a spoon. Top with remaining ham and asparagus.
Cover; refrigerate until ready to bake.
4. Bake, uncovered, in a 325°F oven 30 minutes. With
the back of a wooden spoon, press
6
indentations in
top of strata. Pour a whole egg into each indentation.
Bake 20 to 25 minutes more or until an instant-read
thermometer inserted in center of strata registers
170°F and eggs are set. Let stand 15 minutes.
5. Cut into squares to serve. If desired, drizzle lightly
with
olive o il
and sprinkle with
sa lt
and
cra ck ed b la ck
p ep p er.
Makes
6
to
8
servings.
s,iC*ï
s e r v i n g
454
cal, 26 g fat, 421 mg chol, 936 mg
sodium, 22 g carb, 2 g fiber, 34 g pro.
Sugar & Spice
Steamed Pudding
Steamed pudding, basically a stove-top cake cooked
in a Dutch oven over simmering water, comes out
moist and tender. With spices and candied fruit,
it’s the perfect holiday stand-in for coffee cake.
Serve it at room temperature or reheated.
pr e p
30 min.
c o o k
1 hr. 45 min.
cool
40 min.
2
cups all-purpose flour
l 1
/ tsp . baking pow der
1
tsp . ground ginger
1
tsp . ground cinnam on
1
/
2
tsp . ground nutm eg
1
/
2
tsp . salt
/2
cup butter, soften ed
1
cup sugar
2
eggs
11
/ cups milk
2 /2 cups diced m ixed candied fruits and peels
1
recipe Pow dered Sugar Icing,
below
1. Grease and flour a 2/rquart heatproof bowl; set
aside. In a small bowl stir together 13
4
5
/ cups of the
flour, the baking powder, ginger, cinnamon, nutmeg,
and salt; set aside.
2. In a large mixing bowl beat butter on medium
to high 30 seconds. Beat in sugar until combined.
Add eggs, one at a time, beating on low after each.
Alternately add flour mixture and milk, beating
on low after each. Toss together 2 cups of the
candied fruit with remaining / cup flour. Stir into
beaten mixture. Pour into prepared bowl. Cover
with greased foil, folding the foil over the edge and
pressing against side of bowl.
3. Place bowl on rack* in Dutch oven; add water
1 inch up sides of bowl. Cover, bring water to boiling.
Reduce to simmering. Steam 1/, to 2 hours or until
a wooden skewer inserted in center comes out clean.
Check water level every 30 minutes or so and add
boiling water as needed.
4. Carefully remove bowl from Dutch oven; remove
foil. Let stand for 10 minutes; unmold onto a
serving plate. Cool 30 minutes. (See Make-Ahead
instructions,
below .)
Drizzle with Powdered Sugar
Icing and top with remaining candied fruit and peels.
Serve warm or at room temperature.
Makes 12 servings.
*If you do not have a rack to fit inside your Dutch oven,
place a few canning lid rings in the bottom, then stand
the bowl on top of them.
((Powdered Sugar Icing In a small bowl combine
1 cup powdered sugar and enough milk (4 to
5 teaspoons) to make a drizzling consistency.
Make Ahead Wrap and store cooled, unfrosted
pudding in the refrigerator up to 1 week. To reheat,
wrap unfrosted pudding in foil and place on a baking
sheet. Reheat in a 325°F oven for 30 minutes or
until heated through. Just before serving, glaze the
pudding and top with candied fruit.
e a c h s e r v i n g
211 cal, 15 gfat, 0 mg chol, 67 mg
sodium, 19 g carb, 5 g fiber,
3
gpro.
1 9 4
BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
