Citrus popover pancakes with berries

Like a popover, this oversize lemon- and orange-scented pancake magically puffs up into a light yet satisfying breakfast or brunch main course. Serve with grilled assorted sausages or crisp bacon.

Cook: 33 minutes
Servings: 2

Ingredients:
2 large eggs
3/4 cup milk
1/2 cup flour
2 tablespoons granulated sugar
1 tsp each: vanilla extract, finely chopped lemon zest, finely chopped orange zest
2 Tbsp each: unsalted butter, softened mascarpone
Confectioner's sugar

1. Heat the oven to 450 degrees. Combine the eggs, milk, flour, sugar, vanilla and citrus zests in a food processor or blender; process until smooth. Place the butter in a 10-inch pie plate or ovenproof skillet; place in the oven to melt, about 3 minutes. Swirl the inside of the pan to coat it evenly with butter.

2. Pour the batter into the pan; bake 15 minutes. Reduce the heat to 350 degrees; bake until the pancake is nicely browned, puffed and cooked in the center, 15 minutes. Remove from the oven and slide onto a round platter, using a spatula. Spread the pancake with the mascarpone; sprinkle with confectioners' sugar. Serve with the berries.

Nutrition information:
Per serving: 558 calories, 50% of calories from fat, 32 g fat, 17 g saturated fat, 284 mg cholesterol, 54 g carbohydrates, 16 g protein, 127 mg sodium, 4 g fiber.

Copyright © 2010, Tribune Media Services

Wok n Woll

Grilled bison kebabs

To celebrate warm summer days and easy entertaining here's a lean dish that's long on flavor. Bison, available at many supermarkets, is gaining in popularity for its rich, meaty flavor, nutrient density and lower fat content. When cooked to medium-rare, bison yields a tender texture.

Ground bison also makes a terrific lean, yet juicy, burger or meatloaf.

For the kebabs, choose thick rib-eye bison steaks (the cuts are labeled the same as beef), and cut them into large uniform pieces. A generous sprinkle of salt, allowed to penetrate the cubes for an hour or more, enhances their flavor.

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A simple " salsa" of tiny tomatoes, toasted pine nuts, chives and lots of golden garlic really gilds the lily. Warm wedges of rustic bread topped with fontina cheese make a great accompaniment.

Grilled bison kebabs with pine nut-chive salsa, spinach

Prep: 30 minutes
Marinate: 1 hour
Cook: 16 minutes
Servings: 6

Ingredients:
2 pounds boneless rib-eye bison steaks, cut into 1 1/2-inch cubes
1 tablespoon plus 1/4 teaspoon coarse salt
3/4 cup dried currants
1/4 cup plus 1 tablespoon olive oil
1 large head garlic, separated into cloves, peeled, finely chopped
1/2 cup pine nuts
1 pint cherry or grape tomatoes, halved
2 tablespoons balsamic vinegar
1/8 teaspoon freshly ground pepper
1/4 cup chopped fresh chives
1 package (5 ounces) fresh spinach, rinsed, patted dry

1. Sprinkle steaks with salt in large glass bowl; toss to mix. Cover; refrigerate at least 1 hour or overnight.

2. Soak six or eight 12-inch-long wooden skewers in water 1 hour, or use metal skewers. Put currants into a small dish; add very hot water to barely cover. Let soak 10 minutes. Drain.

3. Heat 1/4 cup of the oil in nonstick skillet over medium-low heat until warm. Add garlic. Simmer until garlic is barely golden, about 5 minutes. Add pine nuts; cook until nuts are golden, 3-4 minutes. Stir in drained currants, tomato halves, vinegar, remaining 1/4 teaspoon of the salt and pepper. Remove from heat; stir in chives.

4. Prepare a grill for medium-hot heat. Rinse the bison; pat dry. Thread cubes onto the skewers (do not the pack the meat tightly together). Drizzle with the remaining tablespoon of olive oil. Place the skewers over the hottest section of the grill; cook 1 minute. Turn; cook 1 minute. Move the skewers to a cooler portion of the grill; cook until medium-rare, about 6 minutes. Arrange the spinach on a large serving platter. Put the bison skewers on top. Spoon the pine nut salsa over the kebabs.

Nutrition information:
Per serving: 430 calories, 47% of calories from fat, 23 g fat, 4 g saturated fat, 94 mg cholesterol, 21 g carbohydrates, 37 g protein, 658 mg sodium, 3 g fiber.

Copyright © 2010, Chicago Tribune

Herb Biscuits

Breakfast is the most important meal. Aside from lunch and dinner. The dietitian insists it kick-starts the metabolism. The parent believes it improves concentration. The rest of us swear it eases that inevitable condition: morning.

Herb biscuits

Prep: 15 minutes
Bake: 15 minutes
Servings: 8

Ingredients:
1 1/2 cups flour
1/2 teaspoon salt
Several grinds pepper
2 teaspoons sugar
2 teaspoons baking powder
6 tablespoons unsalted butter, cut up
1/2 cup buttermilk, plus more for brushing tops
1/3 cup whipping cream
3 tablespoons chopped herbs (mix chives, rosemary, thyme, oregano, marjoram)

Mix:
Whisk together flour, salt, pepper, sugar and baking powder in a bowl. Cut in butter with a pastry blender. Drizzle in buttermilk and cream; shower with herbs. Mix gently with a fork until dough just comes together.

Shape:
Turn out dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, about 8-inches-by-4-inches. Use a pizza cutter to divide into eight 2-inch square biscuits. Brush tops with buttermilk.

Bake:
Slide into a 400-degree oven and bake until golden and firm, 15 minutes. Enjoy warm with fried chicken or tepid as the bedrock of a glorious sandwich.

Leah Eskin is a Tribune special contributor. Contact her at leahreskin@aol.com

Strawberry Marshmallow Mousse

Strawberry Marshmallow Mousse

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bels: Desserts and Ice Creams, Fruit, Marshmallow

This recipe was really easy, quick to make and tasted wonderful. The combination of the delicate flavour and pleasant tartness of the strawberries with the creaminess and sweetness of the marshmallows is unbeatable!

• 280 g Fresh strawberries, halved if large 
• 25 g Vanilla sugar 
• 100 ml Water
• 140 g Mini marshmallows 
• 200 ml Double cream

1. Put all but 3 strawberries into a pan along with the water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 minutes. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool. 
2. Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours, or until set. Cut the reserved strawberries in half and use to decorate.