Newspaper Page Text
HOLIDAY MENU, continued from page 13
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Holiday Vegetable Medley
3 Tbs. olive oil
1 large red bell pepper, cut into thin strips
3 large garlic cloves, minced
6 cups broccoli florets (1 V« to 1 Vi pounds)
6 cups cauliflower florets (2 medium heads)
V< cup drained capers
2 /j cup water
1 tsp. salt
Heat oil in 12-inch skillet over medium-high heat.
Saute peppers until tender, 3 to 4 minutes. Add
garlic; saute 30 seconds longer. (Peppers can be
prepared up to 2 hours ahead.)
Add broccoli, cauliflower, capers and water with
1 tsp. salt. Increase heat to high; cover and steam
until vegetables are just tender, about
5 minutes.
SERVESI« ■ PER SERVING: 69 calories, 2g protein,
7g carbohydrates, 4g fat (1 g saturated),
Omg cholesterol, 3g fiber, 132 mg sodium
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14
USA WEEKEND • Dec 14-16,2007
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r ■ Vanilla Raspberry Trifle
1 quart whole milk
1 V« cups sugar, divided
V. tsp. salt
'/«cup cornstarch
4 large egg yolks
2 Tbs. vanilla extract, divided
1 12-ounce package frozen
raspberries, partially thawed
Eat Smart
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'h cup seedless raspberry jam
2 cups heavy cream
3 Tbs. brandy
Vi cup cream sherry
116-ounce pound cake,
sliced into '/2-inch-thick slices
2 6-ounce containers
fresh raspberries, reserve
12 berries to garnish top
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The incredibly low price buys you 99 of her delectable, easy-to-fix
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Make custard: Microwave milk
in 1-quart Pyrex measuring cup
until steaming, 4 to 5 minutes. In
saucepan, mix 1 cup sugar, salt
and cornstarch. Whisk in egg yolks.
Turn heat to medium and whisk
in milk. Continue to whisk until
thickened to pudding consistency,
about 4 minutes. Stir in 4tsps.
vanilla. Turn off heat. Transfer
custard to a bowl, covering
surface directly with plastic wrap
(to keep skin from forming); cool
to room temperature. (Custard
can be refrigerated up to 5 days.)
Make sauce: To partially thaw
frozen berries, microwave on high
piower 1 to V/2 minutes. Transfer
to food processor; puree with
jam. Put through a strainer to
remove seeds. Refrigerate until
ready to assemble trifle. (Sauce
can be refrigerated up to 5 days.)
Before assembly, whip cream,
adding remaining sugar. Beat
until stiff peaks form. Slowly beat
in brandy and remaining vanilla.
Brush cake slices with sherry.
Assemble: Put trifle in 4-quart
glass bowl in 4 layers in this order:
1 cup custard, % of the fresh
raspberries, ’/< of the cake, V« cup
whipped cream, 'A cup raspberry
sauce. Top last sauce layer with
remaining whipped cream, and
garnish with reserved berries.
Refrigerate, covered, at least
3 hours or overnight. C 3
SERVES 12 ■ PER SERVING:
527 calories, 7g protein,
65g carbohydrates, 25g fat
(15g saturated), 185 mg cholesterol,
4g fiber, 238 mg sodium