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Relish-Recipe book

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Page 1: Relish-Recipe book

Brought to you by the Editors of Relish Magazine

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2 food just became fun! relish.com

Food just became fun!

Welcome to the Relish Magazine Cooking Show. It’s our privilege to share

what we spend our life doing—cooking, eating and writing about good food.

Relish, America’s most widely read food magazine, is distributed in more

than 500 newspapers nationwide, including yours, and this book is just a

sampling of the great recipes you’ll find in every issue of the magazine.

Tonight you’ll experience Relish brought to life. We believe food is about

sharing, and we’re going to dish up tips, techniques and stories that will make

you scramble for your apron. Good things happen in the kitchen and around

the table, so pull up a chair and dig in.

Relish the show!

Editors Jill Melton and Candace Floyd

Relish was launched in February 2006 and is distributed through local

newspapers. For more information, recipes, blogs and stories, go to our

website at relish.com.

On the Cover: Ratatouille Tartlets, page 10

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Our olive oils use importedChetoui, Chemlali, Arbequina and Hojiblanca olives.

Yes, we’re doing a little name-dropping.We’re picky about olives. That’s why we pick only the

finest olives to create an olive oil that lives up to our name.




E J.








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Alsatian Crustless Breakfast Tarts

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Alsatian Crustless Breakfast Tarts

Caramelized Onions1 1/2 tablespoons unsalted butter1 pound sweet onions, diced1/2 teaspoon coarse salt1/2 teaspoon freshly ground black pepper1 teaspoon sugar

Tarts2 cups half-and-half2 whole eggs2 egg yolks1 teaspoon cornstarch1/2 teaspoon ground nutmeg2 teaspoons minced fresh thyme leaves1 teaspoon kosher salt1/2 teaspoon hot sauce Nonstick cooking spray1/3 cup shredded Gruyère or Swiss cheese

1. Preheat oven to 350F.2. To prepare caramelized onions, melt butter in a medium saucepan over medium heat. Add onions, salt, pepper and sugar and cook, stirring occasionally, until golden brown, about 20 minutes.3. To prepare tarts, combine half-and-half, whole eggs, egg yolks, cornstarch, nutmeg, thyme, salt and hot sauce. Whisk until well blended. Set aside.4. Spray 12 muffin cups with nonstick cooking spray. Evenly divide caramelized onions and cheese among muffin cups. Evenly divide custard among cups.5. Bake 30 minutes, or until a wooden pick inserted in the center comes out clean. Remove from oven, cool briefly, then serve. You may also refrigerate tarts for up to 4 days or freeze for up to 60 days. Makes 12 (2-inch) tarts.

Per serving: 110 calories, 8g fat, 90mg chol., 4g prot., 6g carbs., 1g fiber, 290mg sodium.

Recipe by Brian Morris.

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Breakfast FrittataI got this versatile recipe from a Spanish friend. Resembling a Spanish tortilla, it’s my favorite when I want “breakfast for dinner.” Plus saying the word “frittata” is just so much fun!—Teresa Blackburn, Relish Prop and Food Stylist

1 tablespoon olive oil1 tablespoon butter2 green onions, chopped1/2 red bell pepper, cut into slivers1 garlic clove, chopped1 pound Yukon Gold potatoes, thinly sliced6 eggs1/4 cup heavy cream Pinch of dried thyme and oregano1/4 teaspoon salt Freshly ground black pepper1 cup (4 ounces) shredded Gruyère cheese

1. Preheat oven to 400F.2. Place olive oil and butter in a heavy ovenproof skillet (or a well-seasoned iron skillet). Heat over medium heat until butter melts. Add green onions, bell pepper and garlic; sauté about 3 minutes. Scatter potatoes over all. Cover skillet and cook until potatoes are fork-tender, 10 to 12 minutes.3. Whisk together eggs, cream, thyme, oregano, salt and pepper. When potatoes are tender, pour egg mixture evenly over top of potatoes. Jiggle skillet slightly to make sure eggs run down between potatoes.4. Sprinkle cheese evenly over top of eggs. Place skillet in oven and bake 8 to 10 minutes, until eggs are soft-set and cheese is melted. Remove from oven. Let stand about 3 minutes. Cut into wedges and serve with slices of crusty buttered bread and jam. Serves 6.

Per serving: 280 calories, 19g fat, 250mg chol., 24g prot., 13g carbs., 1g fiber, 250mg sodium.

Recipe by Teresa Blackburn.

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Open Sesame PancakesThis recipe makes tender, textured pancakes full of deliciously grainy flavors. But it’s the toasted sesame seeds that take it over the top.

Pancake Mix1 cup sesame seeds 1 cup old-fashioned oats 3 cups whole-wheat flour 2 3/4 cups all-purpose flour 1 1/2 cups buckwheat flour 2 1/4 cup stone-ground yellow or white cornmeal 1 cup sugar 1 (12-ounce) container buttermilk powder 5 tablespoons baking powder 2 tablespoons salt

1. To prepare mix, toast sesame seeds in a large cast-iron skillet over medium-high heat. Stir constantly, until fragrant and light brown, about 4 minutes. Immediately remove from the stove. Pour into a bowl to cool. 2. Place oats into a food processor and pulse until powdery. Add sesame seeds and pulse to grind. (Mixture will be mostly powdery with a few whole seeds here and there. Don’t overgrind). 3. Transfer oatmeal mixture to a large bowl. Add flours, cornmeal, sugar and buttermilk powder. Stir well. 4. Sift baking powder, baking soda and salt over flour mixture. Stir well. 5. Transfer into 8 (1-pint) jars or zip-top bags. To prevent rancidity, both from the whole-grain flours and sesame seeds, store in the freezer. 6. To prepare pancakes, beat 2 eggs and 1 cup water in a medium bowl. Whisk in 2 cups pancake mix and 4 teaspoons vegetable oil; do not overbeat. Heat a heavy nonstick or well-seasoned cast-iron skillet over medium heat. Ladle in batter. Cook 2 to 3 minutes; flip and cook 1 to 2 minutes. Makes 4 (4-inch) pancakes.

Per (3-ounce) pancake: 260 calories, 10g fat, 105mg chol., 8g prot., 35g carbs., 5g fiber, 980mg sodium.

Recipe by Crescent Dragonwagon.

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Ratatouille Tartlets. page 10

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Pork Belly Puffs with Sweet Pickles and Horseradish BBQ 2 pounds pork belly, skin removed, fat trimmed to 1/2-inch (or substitute pork shoulder)1 quart chicken broth, or enough to cover pork belly1 bay leaf4 sprigs fresh thyme1 cup prepared barbecue sauce3 tablespoons prepared horseradish4 teaspoons coarse salt2 teaspoons freshly ground black pepper1 (11-ounce) package puff pastry sheets (2 15x10-inch sheets)1/4 cup all-purpose flour, for flouring surface1/4 cup heavy cream1/2 cup bread and butter pickles, cut into 1/2-inch pieces 1. Preheat oven to 250F. 2. Place pork belly in a baking dish and cover with chicken broth. Add bay leaf and thyme and cover with aluminum foil. Cook 6 hours, or until pork is meltingly soft. Remove from oven and refrigerate overnight, leaving pork in its cooking liquid. 3. While pork is cooking, prepare sauce by stirring together barbecue sauce and horseradish. (Add more or less horseradish to suit your taste.) Cover and refrigerate overnight. 4. Remove pork from cooking liquid, reserving liquid for another use. Pull pork into large chunks and place in a food processor. Add salt and pepper and pulse 8 to 10 times, until a chunky paste is formed. This will be the filling for your pastry.5. Place half the flour on a work surface. Place 1 pastry sheet on floured surface. Roll to 1/8-inch thick, long side facing you. Using a piping bag or your fingers, place a 1/2-inch log of filling along along edge of pastry. Gently roll pastry over filling until it overlaps itself by 1/2-inch, creating a seam. Brush a small amount of heavy cream on overlapping surfaces to seal roll, then cut finished roll away from remaining puff pastry sheet. Transfer finished roll to a baking sheet lined with parchment paper.6. Repeat to create 2 more rolls from the first sheet of pastry. 7. Repeat process with remaining pastry sheet and filling. (You may freeze the rolls at this point to use later.)8. Preheat oven to 400F. 9. Brush rolls with remaining heavy cream and bake 25 minutes, or until puffed and golden brown. Remove and let cool slightly. Slice each roll into 10 pieces and arrange on a serving platter. Drizzle with horseradish barbecue sauce and top with sweet pickle. Makes 60 pieces.

Per piece: 100 calories, 9g fat, 10mg chol., 2g prot., 3g carbs., 0g fiber, 200mg sodium.

Recipe by Brian Morris.

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Ratatouille Tartlets (photo on page 8)

2 tablespoons extra-virgin olive oil1/2 red onion, diced1 yellow bell pepper, diced1 orange bell pepper, diced1 tablespoon coarse salt, divided1 teaspoon freshly ground black pepper, divided1 zucchini, diced1 yellow squash, diced1/2 eggplant, seeded and diced3 garlic cloves, minced1 ripe tomato, seeded and diced 45 precooked and frozen mini phyllo shells (3 boxes of 15)5 to 6 ounces herbed cream cheese (such as Boursin, Rondelle, etc.)1 ounce fresh basil, chiffonade

1. Preheat oven to 400F. 2. Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook 2 minutes. Add yellow and orange bell peppers, 1 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Add zucchini, yellow squash, eggplant, 1 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Add garlic, tomato, and remaining salt and pepper; cook 1 minute. Transfer to a plate or tray to cool. 3. Arrange phyllo shells on baking sheets lined with parchment paper. Evenly divide herbed cream cheese among shells, about 1/2 teaspoon in each. Top each with about 1 teaspoon of ratatouille, or enough to fill.4. Bake 8 minutes. Let cool 2 minutes. Arrange on a serving platter and top with fresh basil. Makes 45 tartlets.

Per piece: 25 calories, 2g fat, 5mg chol., 0g prot., 1g carbs., 0g fiber, 150mg sodium.

Recipe by Brian Morris.

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Spinach-Feta Dip3/4 cup fat-free sour cream1/2 cup 2%percent reduced-fat cottage cheese1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry2 green onions, thinly sliced2 teaspoons lemon juice1/4 teaspoon coarse salt1/8 teaspoon freshly ground black pepper1/3 cup crumbled feta cheese

1. Place sour cream and cottage cheese in bowl of a food processor; process until smooth. Add spinach, green onions, lemon juice, salt and pepper; process to combine. Add feta and pulse just until combined. Transfer to bowl. Cover and refrigerate at least 1 hour.  Makes 2 cups.

Per (1⁄4-cup) serving: 60 calories, 2g fat, 10mg chol., 4g prot., 6g carbs., 1g fiber, 250mg sodium.

Recipe by Jean Kressy.

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Crunch Time Bake up pita bread, sweet potatoes, poppadoms and wonton wrappers for new crunchy snacks that will satisfy the munchies.

1. Sweet Potato ChipsCut unpeeled sweet potatoes into very thin slices. Coat with olive oil cooking spray. Sprinkle with turbinado sugar, cayenne pepper and coarse salt. Bake at 400F for 18 minutes.

2. PoppadomsThese crisp Indian snacks puff up like magic in the microwave. Coat with olive oil cooking spray; sprinkle with onion salt and garlic powder and microwave according to package instructions.

3. Sesame WontonsPlace wonton squares on baking sheet. Combine 2 tablespoons each honey and soy sauce and 1/2 teaspoon garlic powder. Brush on wontons. Sprinkle with sesame seeds. Bake at 400F for 7 minutes or until browned and crisp.

4. Pita Chips Cut pita bread into triangles. Sprinkle with feta cheese, oregano and pepper. Bake at 400F for 12 minutes.




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Savory Basil Slice-and-BakesIf you like pesto, you’ll love these savory wafers that contain the same ingredients. Perfect for parties.

2 cups all-purpose flour1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper1/2 teaspoon salt1/2 cup grated Parmigiano Reggiano cheese1 cup (2 sticks) butter1 (8-ounce) package cream cheese1/4 cup prepared pesto1/4 cup fresh basil leaves, finely chopped1 cup chopped walnuts, chopped almonds or whole pine nuts Coarse salt

1. Sift together flour, peppers and salt. Stir in cheese. 2. Combine butter and cream cheese; using a mixer, beat until well combined. Add pesto and mix well.3. Add flour mixture, basil leaves and nuts. Mix well.4. Divide dough in half and roll into logs 11/2 inches in diameter. Roll each log in coarse salt. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.5. Preheat oven to 350F.6. Slice dough 1/4-inch thick. Place on ungreased cookie sheets. Bake 18 to 20 minutes, until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month. Makes 6 dozen.

Per cookie: 60 calories, 5g fat, 10mg chol., 1g prot., 3g carbs., 0g fiber, 55mg sodium.

Recipe by Charmian Christie.

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Celery and Fennel Salad

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Celery and Fennel Salad 1 bunch celery hearts, washed1 fennel bulb, core removed, fronds reserved2 tablespoons extra-virgin olive oil2 teaspoons fresh lemon juice1 tablespoon coarse salt

2 teaspoons freshly ground black pepper6 ounces black walnuts pieces, toasted8 ounces gorgonzola cheese, crumbled

1. Slice celery and fennel, using a vegetable peeler, mandolin or box grater, as thinly as possible. Soak in ice water for at least 30 minutes to crisp.2. Remove celery and fennel from ice water and pat dry. Place in a medium mixing bowl. Add olive oil, lemon juice, salt and pepper and toss well.3. Arrange salad on small serving plates and sprinkle with walnuts, gorgonzola and reserved fennel fronds. Makes 25 small bites or 12 regular servings.

Per regular size serving: 190 calories, 17g fat, 20mg chol., 7g prot., 6g carbs., 3g fiber, 770mg sodium.

Recipe by Brian Morris.

White Beans with Sun-Dried Tomato VinaigretteThis recipe was inspired by one from Joyce Goldstein’s Mediterranean Fresh (W. W. Norton, 2008). To make it a main dish salad, add shrimp or sliced beef and toss it all together. Serve cold or at room temperature.

Vinaigrette1/4 cup extra-virgin olive oil2 tablespoons sun-dried tomato- infused oil (from jar of sun- dried tomatoes)1 tablespoon red wine vinegar

1/4 cup chopped sun-dried tomatoes1/4 teaspoon coarse salt Freshley ground black pepper

Beans2 (16-ounce) cans cannellini or great northern beans, rinsed and drained1/3 cup diced red onion

2 garlic cloves, minced6 basil leaves, chopped1 ounce grated manchego or Romano cheese

1. To prepare vinaigrette, whisk together all ingredients in small bowl.2. To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least an hour. Add onion, garlic, basil and cheese just before serving. Makes 3 1/2 cups. Serves 6.

Per serving: 270 calories, 15g fat, 5mg chol., 10g prot., 24g carbs., 7g fiber, 590mg sodium.

Recipe by Relish Chef Jon Ashton.

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Italian Beef and Bread Salad 1 pound flank steak1/2 teaspoon salt, divided Freshly ground black pepper 1/2 red onion, chopped 1 garlic clove, pressed 2 teaspoons grated lemon rind 1/3 cup balsamic vinegar 1/2 cup extra-virgin olive oil 5 ripe tomatoes, seeded and chopped 1 green bell pepper, seeded and chopped 1 yellow, orange or red bell pepper, seeded and chopped 1 cucumber, peeled, seeded and chopped 1/2 cup Nicoise or Kalamata olives, pitted and halved 12 basil leaves, shredded 1 large round loaf peasant bread, cut into 1-inch cubes (about 4 cups) and lightly toasted 1. Preheat grill to medium high or 450F.2. Sprinkle steak with 1/4 teaspoon salt and pepper. Grill 10 minutes on each side, or until desired doneness.3. Combine onion, garlic, lemon rind, vinegar, remaining salt and pepper in a large bowl. Add oil in a stream, whisking constantly until well combined. Add tomatoes, bell peppers, cucumber, olives and basil. 4. Cut steak into thin slices. Add to tomato mixture.5. Add bread cubes 30 to 45 minutes before serving, tossing to coat. Let stand at room temperature. Serves 8.

Per serving: 330 calories, 20g fat, 20mg chol., 15g prot., 20g carbs., 2g fiber, 430mg sodium.

Recipe by Relish Chef Jon Ashton

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Wheat Berry Salad12 ounces wheat berries1 cup chopped red bell pepper1 cup chopped zucchini 3 cups roughly chopped baby spinach (5 ounces)1 Granny Smith apple, unpeeled, cut into thick sticks2 garlic cloves, minced1 green onion, chopped1/3 cup minced red onion3 tablespoons soy sauce1 tablespoon seasoned rice vinegar2 teaspoons sugar1 tablespoon sesame oil1 tablespoon extra-virgin olive oil

1. Place wheat berries in a large bowl. Cover with water by about 2 inches and soak 2 hours. Drain well. Place wheat berries in a large saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat, cover and cook about 1 hour, until somewhat tender and chewy. Drain and rinse. Combine wheat berries with remaining ingredients and toss well. Refrigerate 2 hours before serving to allow flavors to meld. Serves 12.

Per serving: 140 calories, 2.5g fat, 0mg chol., 4g prot., 25g carbs., 4g fiber, 170mg sodium.

Recipe by Relish Editor Jill Melton


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Creamy Tomato Soup, page 21

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Easy PosoleServe with warm flour or corn tortillas. Leftovers are great the next day.

3 pound pork roast (shoulder roast or Boston Butt), trimmed2 large onions, chopped 1 (15-ounce) can mild green chile enchilada sauce 4 (4-ounce) cans chopped green chiles 1 (15-ounce) can reduced-sodium chicken broth1/2 teaspoon dried oregano leaves8 garlic cloves, minced 2 (15-ounce) cans white hominy, undrained2 1/2 tablespoons chipotle adobo sauce (from a can of chipotle peppers) Sliced radishes, chopped cilantro and crumbled queso fresco cheese

1. Place pork roast in large slow cooker. Add onions and next 5 ingredients (onions through garlic).2. Cook on medium heat 6 to 8 hours, until meat is fork tender. Remove meat and shred using 2 forks. Place meat back in slow cooker. Add hominy and adobo sauce. Cook 30 minutes.3. Serve in individual bowls topped with radishes, cilantro and a crumble of cheese. Makes 13 cups. Serves 8.

Per 1 1/2-cup serving: 370 calories, 12g fat, 110mg chol., 39g prot., 22g carbs., 4g fiber, 770mg sodium.

Recipe by Kerri Fivecoat Campbell.

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Onion SoupA lighter version of French Onion Soup, this soup uses chicken broth in place of the traditional beef consommé.

2 tablespoons unsalted butter3 cups thinly sliced Vidalia or sweet onions (2 large onions)2 garlic cloves, minced21/2 tablespoons all-purpose flour6 cups reduced-sodium chicken broth1 cup white wine1/4 teaspoon fresh thyme1/2 teaspoon salt Freshly ground black pepper6 baguette slices1/2 cup shredded Swiss or Gruyère cheese

1. Melt butter in a large saucepan or Dutch oven over medium heat. Add onions and garlic; cook until very soft and golden, about 20 minutes, stirring occasionally. 2. Sprinkle flour over onions, stirring to coat thoroughly. Add broth, wine and thyme; cover and simmer about 30 minutes. Add salt and pepper.3. Top baguette slices with cheese and broil until melted. Ladle soup into bowls and top with baguette slices. Serves 6.

Per serving: 210 calories, 7g fat, 25mg chol., 8g prot., 23g carbs., 2g fiber, 960mg sodium.

Recipe by Donna Shields.

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Creamy Tomato Soup (photo on page 18)This recipe makes 10 cups—enough for a friend and some left over for you. The soup is on the sweet side, so you may want to decrease the sugar.

2 tablespoons olive oil1 medium onion, chopped1 carrot, peeled and chopped1 bay leaf1 garlic clove, minced2 to 3 tablespoons brown sugar Pinch of ground cloves3 cups reduced-sodium vegetable broth2 (28-ounce) cans crushed tomatoes1/2 teaspoon salt Freshly ground black pepper1/2 cup half-and-half

1. Heat olive oil in a large saucepan. Add onion, carrot and bay leaf; cook over medium heat, stirring occasionally, until vegetables are soft, about 5 minutes. Add garlic and cook, stirring, 1 to 2 minutes. Add brown sugar and cloves. Stir until vegetables are well coated.2. Add broth and tomatoes; bring to a simmer. Cover pan, reduce heat to medium-low, and cook, stirring occasionally, 30 minutes.3. Remove pan from heat. Remove bay leaf and discard. Purée soup with an immersion blender or in a blender (working in batches) until smooth.4. Add salt and pepper. Slowly pour in half-and-half, stirring constantly. Refrigerate until serving time.5. When reheating soup, do not to bring to a boil, or cream will curdle. If you plan to freeze soup, do so before adding half-and-half. Makes 10 cups. Serves 6. Per (12⁄3-cup) serving: 200 calories, 8g fat, 5mg chol., 5g prot., 31g carbs., 6g fiber, 630mg sodium. Recipe by Amy Sgarro.

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Potato Cheese SoupThis soup is super versatile—use any kind of cheese, or use dry white wine instead of beer. Any kind of milk will work, too.

2 tablespoons butter 4 ounces lean ham, chopped 1 cup chopped onion 1 cup chopped carrot 8 cups peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 pounds)3 cups reduced-sodium chicken broth or water 1 cup beer 3/4 cup (3 ounces) grated Gruyère cheese 3/4 cup (3 ounces) grated Cheddar cheese1/2 cup 2 percent reduced-fat milk

1. Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Sauté 5 to 10 minutes. Cook, covered, 10 minutes. Add potatoes and broth; cover and simmer 20 minutes or until potatoes are tender.2. Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired consistency is reached. Makes 11 cups; serves 7.

Per (1 1/2-cup) serving: 380 calories, 7g fat, 50mg chol., 17g prot., 46g carbs., 4g fiber, 420mg sodium.

Recipe by Relish Editor Jill Melton.

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Creamy Chicken SoupThis soup is a real indulgence and best served in small portions.

4 tablespoons butter1 onion, finely chopped 1/4 cup all-purpose flour6 cups reduced-sodium chicken broth, heated3 egg yolks 1 cup heavy cream3/4 cup chopped cooked chicken 1/2 teaspoon coarse salt Freshly ground white pepper

1. Melt butter in a large saucepan over medium-low heat. Add onion and cook 8 minutes. Add flour, whisking until smooth. Cook 3 minutes. Add 1 cup of hot chicken broth, whisking vigorously to blend. Whisk in 5 more cups of broth. Bring to a simmer, stirring.2. Whisk egg yolks and cream together in a large bowl. Ladle about 1/2 cup hot soup into egg mixture, whisking slowly. Pour egg mixture back into pan, whisking slowly. Heat slowly (do not boil), adding more broth if too thick. Add chicken, salt and pepper, and heat thoroughly. Makes 8 cups; serves 8.

Per (1-cup) serving: 230 calories, 19g fat, 150mg chol., 8g prot., 6g carbs., 0g fiber, 660mg sodium.

Recipe by Relish Chef Jon Ashton.

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Asparagus Sauce

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Asparagus Sauce

1 1/2 pounds fresh asparagus1/2 cup water2 teaspoons lemon juice1/2 teaspoon kosher salt

1. Rinse asparagus and snap off tough ends if needed. Place in a large stockpot and cover with water.2. Bring to a boil over high heat. Cover and cook 10 to 15 minutes, until asparagus is tender when pierced with a fork. Drain well.3. Place asparagus in the bowl of a food processor fitted with a metal blade. Add 1/2 cup water, lemon juice and salt. Process, adding more water if necessary, until purée is thick and smooth. Pour purée into dated freezer containers; when cool, cover and freeze. The purée will keep in the freezer up to 1 year. Makes 3 cups.

Per (1/2-cup) serving: 30 calories, 0g fat, 0mg chol., 2g prot., 5g carbs., 2g fiber, 190mg sodium.

Recipe by Robin Mather.

Bombay Sweet Potatoes Make these ahead of time, wrap them in foil and reheat them on the hot grill. If you can’t find black mustard seeds, just leave them out.

1 pound sweet potatoes1 tablespoon vegetable oil1 teaspoon black mustard seeds1 bay leaf1 tablespoon grated fresh ginger1 medium onion, diced1/2 teaspoon turmeric

1 teaspoon chili powder1 teaspoon lemon juice1 teaspoon minced garlic1/2 teaspoon coarse salt2 tomatoes, chopped1 tablespoon roughly chopped fresh cilantro

1. Peel potatoes and cut into 2-inch pieces. Place in large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until beginning to soften. Drain.2. Heat oil in a wok or large sauté pan over medium-high heat. Add mustard seeds and bay leaf. When seeds start jumping, add ginger and onion. Sauté until onion is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder, lemon juice, garlic, salt and potatoes. Cook, stirring occasionally, taking care not to break the potatoes. Add tomatoes and a little water to release any sticking potatoes and cook a few minutes more, until potatoes are tender. When ready to serve, top with cilantro. Serves 6.

Per serving: 100 calories, 2.5g fat, 0mg chol., 2g prot., 19g carbs., 3g fiber, 210mg sodium.

Recipe by Relish Chef Jon Ashton.

Uses:• Toss 8 ounces cooked pasta with 1 cup Asparagus Sauce, 1/2 cup grated Parmigiano Reggiano or Asiago cheese and a few chopped walnuts for a springtime “pesto.” • Make a cream of asparagus bisque with 2 cups Asparagus Sauce, 2 cups milk, 1/2 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, a dash of freshly grated nutmeg and lemon juice to taste.

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Butternut Squash Filled with Spinach and RicottaOrdinarily the rule for picking butternuts is to choose squash with long fleshy necks and small “bells.”  For this recipe, you’ll want a squash with an ample cavity for filling.

1 (2 1/2-pound) butternut squash 1 egg6 tablespoons coarsely grated Parmigiano Reggiano cheese, divided2 tablespoons heavy cream or milk1/2 cup whole milk ricotta cheese1/2 teaspoon coarse salt1/8 teaspoon freshly ground black pepper Pinch of nutmeg1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out1 tablespoon canola oil

1. Preheat oven to 400F.2. Cut squash into halves lengthwise. Place squash, cut sides down, in shallow baking dish. Add about 1-inch water.  Bake 40 to 45 minutes, until tender. 3. Combine egg, 2 tablespoons Parmigiano Reggiano, cream, ricotta, salt, pepper and nutmeg in a medium bowl. Stir well. Stir in spinach.4. Remove squash from oven and turn cut sides up. Scoop out seeds with a spoon. Brush with oil and fill cavities with spinach mixture. Place on a baking sheet, return to oven and bake 20 minutes or until a knife inserted into spinach mixture comes out barely clean. Let cool 5 minutes. Cut each half lengthwise into halves. Top with remaining Parmigiano Reggiano cheese. Serves 4.

Per serving: 240 calories, 14g fat, 85mg chol., 11g prot., 20g carbs., 3g fiber, 490mg sodium.

Recipe by Jean Kressy.

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Fall Green Bean and Tomato Sauté

Coarse salt for salting water1 1/2 pounds fresh French-style green beans, trimmed2 tablespoons extra-virgin olive oil3 garlic cloves, minced1 large shallot, minced1 cup grape tomatoes, cut into halves1 tablespoon sugar1 tablespoon balsamic vinegar1/2 teaspoon dried marjoram1/2 teaspoon dried basil1/4 teaspoon salt Freshly ground black pepper

1. Bring a large pot of water and coarse salt to a boil. Add green beans and cook until al dente, about 3 minutes.2. Remove green beans and plunge immediately into a large bowl of ice water. Drain.3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallot and cook 2 minutes. Add tomatoes and sugar and cook until just beginning to wilt, about 1 minute. Stir in green beans, vinegar, marjoram and basil and cook until thoroughly heated. Sprinkle with salt and pepper. Serves 6.

Per serving: 100 calories, 5g fat, 0mg chol., 3g prot., 13g carbs., 4g fiber, 105mg sodium.

Recipe by Marge Perry and David Bonom.

Creamy Cheese Polenta

2 cups reduced-sodium chicken broth 2 cups whole milk 1 cup polenta or stone-ground yellow cornmeal 1/8 teaspoon dried thyme 1/2 cup finely grated Parmigiano Reggiano cheese  1 tablespoon butter 1/2 teaspoon salt

1. Place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low. Add thyme and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes. 2. Add cheese, butter and salt, stirring gently until incorporated. Serves 8.

Per serving: 130 calories, 5g fat, 15mg chol., 5g prot., 15g carbs., 3g fiber, 410mg sodium.

Recipe by Relish Chef Jon Ashton.

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Roasted Winter Squash with Cornbread Stuffing

1 small to medium winter squash (acorn, buttercup, baby pumpkin), about 11/4 pounds2 tablespoons extra virgin olive oil, divided1/4 cup dried cranberries or cherries1/4 cup golden raisins1/3 cup chopped onion1/4 cup chopped celery1 tablespoon chopped fresh sage1 tablespoon minced garlic1/2 cup reduced-sodium chicken broth3 tablespoons chopped pecans1 1/2 cups cooked and crumbled cornbread 1 tablespoon chopped fresh parsley1/2 teaspoon salt Coarsely ground black pepper

1. Preheat oven to 400F. Cut squash into half lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.2. Soak dried fruit in hot water 10 minutes; drain, discarding liquid, and set aside.3. Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. 4. Combine soaked fruit, onion mixture, chicken broth, pecans, cornbread, parsley, salt and pepper. 5. Place an equal amount of cornbread mixture into each squash half. Return squash, stuffed side up, to oven and bake until stuffing is thoroughly heated and golden brown on top, about 20 minutes. Cut each squash half into halves. Serves 4.

Per serving: 290 calories, 13g fat, 15mg chol., 4g prot., 42g carbs., 4g fiber, 590mg sodium.

Recipe by Brian Morris.

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Roasted Vegetables with Miso SauceWe found these earthy roasted vegetables to be the perfect accompaniment to the turkey. They’re also good without the miso sauce. Look for miso paste in small tubs in the refrigerated dairy section of your supermarket.

2 large parsnips, cut into 1-inch pieces 2 large red beets, cut into 1-inch pieces 2 large carrots, cut into 1-inch pieces 24 Brussels sprouts, trimmed 2 large yellow bell peppers, seeded and cut into 1-inch pieces 1/3 cup olive oil, divided 2 tablespoons miso paste 2 tablespoons mirin (sweet sake) 2 tablespoons seasoned rice vinegar 1 (1-inch) piece fresh ginger, peeled and finely grated 1 green onion, thinly sliced (optional) 1 teaspoon toasted sesame seeds (optional)

1. Preheat oven to 400F.2. Scatter parsnips, beets, carrots, Brussels sprouts and bell pepper on 2 baking sheets. (Do not crowd.) Drizzle with 3 tablespoons olive oil and roast, tossing occasionally, until golden and tender, about 1 hour.3. In a small bowl, combine miso, mirin, vinegar and remaining oil. Whisk until smooth. Stir in ginger.4. Transfer roasted vegetables to a large platter and drizzle with miso dressing. Toss lightly. Garnish with green onion and sesame seeds and serve hot or at room temperature. Serves 8.

Per serving: 180 calories, 10g fat, 0mg chol., 4g prot., 20g carbs., 5g fiber, 320mg sodium.

Recipe by Corinne Trang.


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Jammin’ Caribbean-Braised Chicken and Veggies

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Jammin’ Caribbean-Braised Chicken and Veggies

Marinade and chicken1 tomato, seeded and chopped1 bunch green onions, cut into 1-inch pieces1 large yellow onion, chopped3 garlic cloves, chopped1 (2-inch) piece fresh ginger, peeled, cut into large pieces1 jalapeno pepper, cut into halves1 carrot, diced4 sprigs fresh thyme1/4 cup fresh lime juice1/2 teaspoon pumpkin pie spice1/2 teaspoon grated nutmeg2 bay leaves2 tablespoons soy sauce4 chicken leg quarters, skin removed1 teaspoon coarse salt Freshly ground black pepper 1. To prepare marinade, combine all ingredients (except chicken, salt and pepper) in a large bowl or baking dish. Stir well. Add chicken. Cover and refrigerate overnight. After marinating, remove chicken pieces and pat dry. Sprinkle with salt and pepper. Reserve marinade.2. Preheat oven to 300F3. To prepare braise, heat oil in a large roasting pan over medium-high heat. Add brown sugar and stir to dissolve. Add chicken pieces and cook until golden brown on both sides.4. Add reserved marinade, bouillon cube, coconut milk, broth and cornstarch. Bring to a boil, then place in oven and cook 45 minutes.5. Remove pan from oven and add kale, sweet potatoes, and figs. Return to oven and cook 30 minutes more, or until vegetables and chicken are tender. 6. Remove from oven, and transfer chicken and vegetables with a slotted spoon to a serving platter. Place roasting pan on stove and bring to a simmer over medium meat. Cook until liquid is reduced by a third and adjust seasoning with salt and pepper. Pour liquid over chicken and vegetables. Serve with rice and beans, or enjoy without. Serves 8.

Per serving: 400 calories, 26g fat, 70mg chol., 20g prot., 24g carbs., 4g fiber, 610mg sodium.

Recipe by Brian Morris.

Braise2 tablespoons vegetable oil1 tablespoon brown sugar1 vegetable bouillon cube, crumbled2 cups coconut milk2 cups reduced-sodium chicken broth1 tablespoon cornstarch1 bunch kale, stems removed, coarsely chopped2 sweet potatoes, peeled, cut into 1-inch pieces4 dried figs, quartered2 teaspoons coarse salt Freshly ground black pepper

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Sicilian Shrimp and Penne Toss

1/2 pound asparagus, woody ends removed and discarded, cut into 2-inch segments1 pound penne rigate pasta2 tablespoons olive oil1/2 cup roasted red peppers in oil, roughly chopped, 2 tablespoons oil reserved1/2 pound medium shrimp, peeled and deveined1 teaspoon salt, divided Freshly ground black pepper2 shallots, finely diced2 garlic cloves, finely diced1/4 cup white wine1 tablespoon butter1/2 cup green, fruity olives, pitted and cut into halves (Sicilian if available)2 teaspoons finely grated lemon rind (about 1/2 lemon)1 cup baby arugula1/2 cup ricotta salata, pecorino, feta or other firm piquant cheese

1. Bring 6 quarts of water to a boil in a large stockpot. Add 2 tablespoons salt. Add asparagus and cook 2 minutes. Remove and plunge into ice water. Once chilled, remove and set aside.2. Add penne to boiling water and cook according to package directions, until al dente. Do not overcook. 3. Heat olive oil and reserved oil from peppers in a large nonstick sauté pan over medium-high heat until just beginning to smoke. Sprinkle shrimp with 1/2 teaspoon salt and pepper and add to pan, cooking 45 seconds or until just cooked through. Remove shrimp from pan and reduce heat to medium.4. Add shallots and garlic and cook 2 to 3 minutes or until soft and fragrant. Increase heat to medium-high, add wine and scrape pan to loosen brown bits. Cook until only 1 tablespoon of liquid remains. Swirl in butter.5. Return shrimp to pan, along with cooked penne, olives, lemon rind, and red peppers. Toss and adjust seasoning with remaining salt and pepper. 6. Add arugula and cheese. Toss again and serve immediately. Serves 8.

Per serving: 380 calories, 11g fat, 70mg chol., 19g prot., 52g carbs., 3g fiber, 660mg sodium.

Recipe by Brian Morris.

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Crispy Vegetable Lettuce Wraps

1/3 cup soy sauce1/3 cup mirin2 tablespoon rice wine vinegar1 tablespoon toasted sesame oil1 tablespoon vegetable oil1 pint shiitake mushrooms, stems removed and thinly sliced2 cups leftover, shredded cooked chicken, or roughly chopped cooked pork or shrimp (optional)1 (12-ounce) bag prepared slaw (Asian mixed, cole, broccoli)2 cups mung bean or alfalfa sprouts1/4 cup sesame seeds1 teaspoon coarse salt Freshly ground black pepper 2 heads iceberg or romaine lettuce1 bunch green onions, thinly sliced

1. Combine soy sauce, mirin and rice vinegar in a small bowl and let stand at least 10 minutes to allow flavors to meld.2. Heat sesame and vegetable oils in a wok or large sauté pan over medium-high heat until just beginning to smoke. Add mushrooms and cook 2 minutes. You may also add chicken, pork or shrimp at this point (optional). Add slaw mix and cook 2 minutes. Add sprouts, sesame seeds and half the soy mixture and toss to coat. Add salt and pepper. Transfer to a bowl or platter. 3. To serve, spoon vegetable mixture into a lettuce leaf, garnish with green onions and roll like a burrito. Use remaining soy mixture as dip as needed. Serves 8.

Per serving: 190 calories, 7g fat, 30mg chol., 16g prot., 15g carbs., 4g fiber, 570mg sodium.

Recipe by Brian Morris.

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Rosemary Apricot Pork Tenderloin Serve this tenderloin on top of Creamy Cheese Polenta (page 27) and drizzle sauce on top.

2 pounds pork tenderloin 3 tablespoons olive oil 6 tablespoons finely minced rosemary 6 garlic cloves, minced Freshly ground black pepper 1 teaspoon salt 1 cup apricot preserves 3 tablespoons fresh lemon juice 2 garlic cloves, crushed

1. Preheat oven to 400F.  2. Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.  3. Transfer pan to oven, and roast pork until meat thermometer registers 150F, about 15 minutes. 4. While pork roasts, combine preserves, lemon juice and garlic.  5. Remove pan from oven and brush preserves mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4-inch-thick slices. Serve on top of polenta. Drizzle sauce on top. Serves 8.

Per serving: 300 calories, 7g fat, 85mg chol., 30g prot., 27g carbs., 0g fiber, 360mg sodium.

Recipe by Relish Chef Jon Ashton.

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Salmon Burgers with Quick Soy CucumbersThese burgers are great with sweet potato fries. For a recipe, go to relishmag.com.

Cucumbers1 tablespoon honey 1 tablespoon soy sauce1/4 cup rice wine vinegar1 teaspoon sesame oil1/4 teaspoon salt Black pepper1 unpeeled English cucumber, thinly sliced  

Burgers1 1/2 pounds uncooked salmon, skinned 1 tablespoon minced garlic3 tablespoons Dijon mustard1/2 teaspoon salt Black pepper2 tablespoons canola oil4 seeded hamburger buns

1. To prepare cucumbers, combine first 6 (honey through pepper) ingredients in a bowl. Add cucumber and let marinate 15 minutes. Drain before using.2. To prepare burgers, chop salmon into medium-size pieces, place in food processor in 2 batches, and pulse to dice. Transfer to a bowl. Add garlic, mustard, salt and pepper. Mix thoroughly.3. Divide salmon mixture into four portions. Shape into patties.4. Heat a large skillet over medium-high heat; add oil. When oil is hot, place patties in pan and cook until browned, 3 to 4 minutes per side. 5. Toast buns. Top bun bottoms with salmon burgers and soy cucumbers. Place bun tops on top. Serves 4.

Per serving: 465 calories, 26g fat, 80mg chol., 34g prot., 25g carbs., 3g fiber, 900mg sodium.

Recipe by Relish Chef Jon Ashton.

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Spaghetti CarbonaraThis dish comes together in a snap since the eggs cook when mixed with the hot spaghetti. After the eggs are added, they may appear to be slightly scrambled as they cling to the hot spaghetti. Pancetta is an Italian-style bacon found in specialty food markets and some deli counters of larger supermarkets. 8 ounces dried spaghetti3 ounces pancetta or bacon, diced1/4 cup finely chopped shallots3 eggs, lightly beaten1 medium zucchini, cut into ribbons1/2 cup grated Parmigiano Reggiano cheese 1/4 cup half-and-half1 teaspoon salt Freshly ground black pepper

1. Cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water.2. Heat a large, deep skillet over medium-high heat. Add pancetta; sauté until almost crisp. Add shallots; sauté until shallots are golden and pancetta is crisp but not burned. 3. Add pasta to skillet; toss, cooking over medium heat. Add eggs; stir vigorously, scraping pan to loosen cooked egg. Add zucchini; toss well. Add cheese; toss. Stir in half-and-half, salt and pepper. Cook over medium heat until thoroughly heated, adding some reserved pasta cooking water if the mixture seems too dry. Serves 6.

Per serving: 300 calories, 12g fat, 130mg chol., 16g prot., 31g carbs., 2g fiber, 820mg sodium.

Recipe by Jennifer Perillo.

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Garlic Pork ShoulderTry this Cuban-inspired dish with barbecue sauce, in stews, on buns, or served with rice and vegetables.

1 garlic head, separated into cloves and peeled1 tablespoon coarse salt 1 tablespoon whole black peppercorns2 cups loosely packed fresh oregano leaves1/4 cup olive oil 2 tablespoons white wine vinegar1 (4- to 4 1/2-pound) bone-in pork shoulder

1. Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste.  Place pork in a large roasting pan fat side up and score top with a sharp knife. Rub garlic mixture over meat; refrigerate at least 3 hours or overnight.2. Preheat oven to 350F. 3. Place pork in oven and roast about 3 hours, until the internal temperature reaches 160F. Let pork cool slightly and then chop or tear into large chunks. Serves 12.

Per serving: 320 calories, 25g fat, 80mg chol., 20g prot., 2g carbs., 0g fiber, 550mg sodium.

Recipe courtesy of Coon Rock Farm, Hillsborough, N.C.

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Seared Tuna with Lemony PotatoesThis dish is perfect for outdoor dining. Toss in a tablespoon of capers if you like. 2 (8-ounce) tuna steaks 1/4 cup olive oil1 tablespoon hot sauce, such as Tabasco 2 garlic cloves, minced1/2 teaspoon salt Freshly ground black pepper12 medium round red potatoes, cut into halves and boiled until tender Finely grated rind and juice of 1 lemon1/4 cup chopped fresh flat-leaf parsley

1. Rinse tuna steaks and pat dry. Combine olive oil, hot sauce and garlic in a measuring cup. Pour half the mixture into a shallow baking pan, reserving remaining sauce. Add tuna to pan and let stand 1 hour, turning halfway though the marinating time.2. Preheat grill to high. 3. Remove tuna from marinade and sprinkle with salt and pepper. Discard marinade. Grill 3 to 4 minutes per side, until desired degree of doneness.4. Place hot boiled potatoes in a bowl. Break tuna into chunks and add to potatoes. Add lemon rind and juice, parsley and reserved sauce. Toss and serve. Serves 6.

Per serving: 440 calories, 9g fat, 30mg chol., 23g prot., 67g carbs., 6g fiber, 150mg sodium.

Recipe by Relish Chef Jon Ashton.

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Italian Fisherman’s Stew

Croutons1/2 (1-pound) loaf peasant bread, cubed1/4 cup olive oil1 tablespoon white wine vinegar 1/4 teaspoon salt Freshly ground black pepper

Soup3 tablespoons olive oil1 onion, chopped1 carrot, chopped1 celery rib, chopped 5 garlic cloves, finely chopped1 (28-ounce) can chopped tomatoes1 cup chopped roasted red peppers Finely grated rind and juice of 1 orange 1 tablespoon sugar Pinch of red chile flakes1/2 (.75-liter) bottle red wine2 cups reduced-sodium chicken broth4 sprigs fresh thyme  1 teaspoon salt Freshly ground black pepper2 pounds sea scallops, cut into halves1 pound shrimp, peeled 1/4 cup chopped fresh basil

1. To prepare croutons, preheat oven to 375F. Spread bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt and pepper. Set aside. 2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Sauté 10 minutes. Add tomatoes and red peppers and crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil. 3. Just before serving, add croutons to oil mixture and toss well. Divide croutons among 10 serving bowls. Top with stew. Serves 10.

Per serving: 410 calories, 13g fat, 130mg chol., 37g prot., 26g carbs., 2g fiber, 1113mg sodium.

Recipe by Relish Chef Jon Ashton.

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Candied Orange and Gingersnap Cheesecake Bites

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Candied Orange and Gingersnap Cheesecake Bites

Candied orange peel1 navel orange1 cup, plus 1/4 cup, granulated sugar, divided

Gingersnap crust2 1/2 cups gingersnap cookie crumbs1/3 cup brown sugar1/2 cup unsalted butter, melted1/2 teaspoon salt

Custard24 ounces cream cheese, softened1/4 cup honey1/2 cup powdered sugar3 eggs1/4 cup sour cream2 tablespoons all-purpose flour1 tablespoon orange extract1 teaspoon vanilla extract1/4 cup grated semisweet chocolate

1. Preheat oven to 325F.2. To prepare candied orange peel, cut strips of rind off orange using a sharp peeler. Reserve remaining orange for another use. Place orange strips in a small saucepan. Add enough water to cover and bring to a boil. Drain and repeat 2 more times, using fresh water each time. (This removes the bitterness from the rind.) 3. Add 1 cup water to the blanched orange rind. Add 1 cup sugar and simmer 20 minutes or until soft and sweet. Drain and reserve the orange-infused sugar-water for another use. Toss strips in remaining quarter cup sugar and let cool. Chop and set aside.4. To prepare crust, place all ingredients in a food processor and pulse to combine. (The mixture should cake easily.) Place a level tablespoon of crust mixture into each cup of a silicone mini muffin pan. Use the back of the tablespoon to tamp down crust. Set aside.5. To prepare custard, beat cream cheese, honey and powdered sugar with a mixer at medium speed until smooth, about 3 minutes. Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. (Be careful not to beat air into the eggs, as this will make the cheesecake fluffy, not dense and smooth.) Add sour cream, flour, orange extract, vanilla extract and 1 tablespoon of the candied orange peel. Mix well. Spoon just enough batter into each crust to fill.6. Place pans on baking sheets. Bake 12 minutes, or until the cheesecakes are nearly set, but not cracking. Place pans on wire racks to cool, then carefully pop out each cheesecake. Top each cheesecake with remaining candied orange peel and chocolate. Arrange on a serving platter. Makes 48.

Per piece: 120 calories, 8g fat, 35mg chol., 2g prot., 11g carbs., 0g fiber, 95mg sodium.

Recipe by Brian Morris.

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Peanut Butter Mousse with Bruléed Bananas and Raspberry Preserve

Mousse2/3 cup heavy cream4 ounces cream cheese, softened6 ounces creamy peanut butter3 tablespoons half-and-half1 teaspoon banana extract

Bananas1 banana1/3 cup turbinado sugar1/2 cup raspberry preserves, melted in microwave until pourable

1. To prepare mousse, beat heavy cream with a mixer at medium-high speed until medium peaks form.2. Combine cream cheese, peanut butter, half-and-half, powdered sugar and banana extract in a mixing bowl. Mix until smooth.3. Mix half the whipped cream into peanut butter mixture. Then gently fold in the remaining whipped cream, being careful not to deflate the mixture.4. Spoon or pipe into serving dishes or glasses and refrigerate.5. To prepare bananas, slice banana into diagonal 1/2-inch thick slices and arrange on a baking sheet. Sprinkle turbinado sugar on top of each slice and heat with a brulée torch or under hot broiler until sugar is melted and golden brown.6. Remove mousse from refrigerator and top each portion with a drizzle of raspberry preserves and one or two slices of bruléed banana. Serves 8.

Per serving: 340 calories, 24g fat, 45mg chol., 7g prot., 30g carbs., 2g fiber, 150mg sodium.

Recipe by Brian Morris.

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Poached Pears with Port Syrup 4 large ripe pears, peeled 2 1/2 cups tawny port 2/3 cup sugar 1 cinnamon stick

2 star anise1 tablespoon vanilla extract 1 cup whole-milk ricotta cheese

1. Place pears in a saucepan just large enough to hold pears in one layer. Add port, sugar, cinnamon stick, star anise and vanill. Add enough cold water to just cover pears. Bring to a simmer over medium-high heat. Reduce heat to medium and cook until tender, about 15 minutes. 2. Transfer pears to a bowl. When cool, cut pears into halves and slice each half into thirds. Continue to boil port mixture until it reduces to 1 1/3 cups, about 20 minutes. Discard cinnamon and star anise. To serve, place 1/4 cup ricotta in a bowl, top with sliced pears and drizzle with syrup. Serves 4. Per serving: 300 calories, 8g fat, 30mg chol., 8g prot., 55g carbs., 7g fiber, 55mg sodium.

Recipe by Relish Chef Jon Ashton.

Chewy Flourless Chocolate CookiesNot only are these cookies delicious, they’re are gluten-free!

13/4 cups powdered sugar 1/2 cup Dutch process cocoa 2 teaspoons cornstarch 1/4 teaspoon salt 2 egg whites 1 cup coarsely chopped pecans or walnuts, toasted

1. Preheat oven to 300F. 2. Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa.) Add nuts; mix well. 3. Form dough into 15 balls. Place on a parchment-lined baking sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely. Makes 15 cookies.

Per cookie: 110 calories, 7g fat, 0mg chol., 1g prot., 16g carbs., 1g fiber, 45mg sodium.

Recipe by Tamar Haspel.

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