Tuesday, December 8, 2009

Grilled Peaches & Angel Food Cake with Red-Wine Sauce

Grilling luscious seasonal fruit is the perfect way to end an outdoor celebration. Here, peaches soften and caramelize over a moderate fire before melding with a fruity red-wine sauce and toasted slices of (store-bought) angel food cake.



Ingredients


1 cup fruity red wine, such as Merlot or Shiraz

1 cup orange juice

2 tablespoons Triple Sec, or other orange-flavored liqueur

2 tablespoons brandy

1-2 tablespoons sugar

2 teaspoons lemon juice

6 ripe but firm medium peaches, peeled and halved

6 slices angel food cake, (1 inch thick)
Preparation


1.Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.

2.Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.

3.Preheat grill to medium. Oil the grill rack (see Tip, below).

4.Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.

5.Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.

Tips & Notes

Make Ahead Tip: Prepare sauce (Steps 1-2), cover and refrigerate for up to 1 day. Bring to room temperature before using.

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Nutrition

Per serving: 199 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 36 g carbohydrates; 3 g protein; 2 g fiber; 106 mg sodium; 322 mg potassium.



Nutrition Bonus: Vitamin C (45% daily value).



2 1/2 Carbohydrate Serving



Exchanges: 1 fruit, 1 1/2 other carbohydrate

Guerrilla cookies

This is a heavy, hearty, breakfast-type cookie. For a lighter cookie, add 2 more tablespoons vegetable oil and white flour as needed to make a wet dough.




Ingredients:

½ cup each: honey, butter

3 tablespoons each: barley malt syrup, molasses

2 tablespoons peanut butter

2 eggs

1/3 cup each: dry milk powder, wheat germ

1 teaspoon vanilla

3 cups rolled oats

½ cup raisins

¼ cup each: sunflower seeds, chopped walnuts

2 tablespoons millet seeds, optional

1 teaspoon brewers yeast, optional

½ teaspoon cinnamon

½ cup whole wheat flour

½ teaspoon each: salt, baking soda


Heat oven to 350 degrees. Beat honey and butter in bowl with electric mixer until creamy; beat in malt syrup, molasses and peanut butter. Beat in eggs, one at a time; beat in milk powder, wheat germ and vanilla. Stir in the oats, raisins, sunflower seeds, walnuts, millet, brewers yeast and cinnamon.




Mix flour, salt and baking soda together in another bowl; add to liquid mixture. Beat on low speed until a moist dough forms, adding a little more flour if needed, about 3 minutes.



Scoop a portion of dough, a little smaller than a golf ball, onto greased cookie sheets; press down lightly on the top to smooth. Bake until bottoms are lightly brown, 12-15 minutes. Cool on sheet 5 minutes; transfer to wire racks to cool completely.



Nutrition information:

Per serving: 124 calories, 35% of calories from fat, 5 g fat, 2 g saturated fat, 19 mg cholesterol, 17 g carbohydrates, 3 g protein, 65 mg sodium, 2 g fiber

Angel Delights


Ingredients


1/4 cup unsalted butter

1 cup sugar

1 1/2 cups chopped pitted dates, (8 ounces)

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups toasted rice cereal, such as Rice Krispies

1 cup shredded coconut
 
Preparation


1.Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.

2.Add salt, vanilla, cereal and coconut; stir well to combine.

3.When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition

Per cookie: 52 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 10 g carbohydrates; 0 g protein; 0 g fiber; 15 mg sodium; 39 mg potassium.



1/2 Carbohydrate Serving



Exchanges: 1/2 carbohydrate (other)

Coconut-Lime Thai Snowballs

Ingredients:1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon pure lime oil (or 2 tablespoons lime juice) (see shopping notes)
1 1/2 teaspoon finely grated lime zest
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut*

Coating:
1 cup unsweetened shredded coconut**
1 cup confectioners’ sugar, sifted
1 1/2 teaspoon finely grated lime zestCooking Directions:Preheat oven to 350ºF with racks in the lower and upper thirds.


Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil; beat to combine.

Gently fold in lime zest, salt, flour and coconut. Blend well.

Lightly flour hands and roll dough into small, approximately 1-inch balls and place about 1 1/2 inches apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.

Meanwhile, combine coating ingredients in a quart or gallon size plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.

2 tablespoons cornstarch, sifted

Shopping notes:
*Pure lime oil is available in many specialty food stores. Alternatively, use 2 tablespoons fresh lime juice.
**Unsweetened coconut can be found at many specialty and health food stores. Look for medium shred.