Creamy Chocolate-Amaretto Cheesecake

Yield

8 servings (serving size: 1 wedge)

Ingredients

• 6  chocolate wafers (about 1 1/2 ounces)
• Cooking spray
• 1  cup  sugar
• 1  cup  1% low-fat cottage cheese
• 1/2  cup  (4 ounces) block-style fat-free cream cheese
• 6  tablespoons  unsweetened cocoa
• 1/4  cup  all-purpose flour
• 1/4  cup  amaretto (almond-flavored liqueur)
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 1  (8-ounce) block 1/3-less-fat cream cheese
• 1  large egg
• 2  tablespoons  semisweet chocolate minichips

Preparation

Preheat oven to 300°.

Place wafers in a food processor, and pulse until coarsely ground. Sprinkle crumbs into bottom of an 8-inch springform pan coated with cooking spray.

Place sugar and next 8 ingredients (sugar through cream cheese) in a food processor, and process until smooth. Add egg, and process until blended. Pour the cheese mixture into prepared pan, and sprinkle with minichips. Bake at 300° for 55 minutes or until the cheesecake center barely moves when pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Nutritional Information

Calories:

292 (30% from fat)

Fat:

9.7g (sat 5.7g,mono 2.5g,poly 0.4g)

Protein:

10.9g

Carbohydrate:

40.2g

Fiber:

0.4g

Cholesterol:

52mg

Iron:

1.2mg

Sodium:

418mg

Calcium:

76mg

Oysters Chesapeake

This dish combines two of the Chesapeake's most beloved foods: oysters and crabs. Cook on the bottom broiler rack, or breadcrumbs will burn before the oysters are cooked through.

Yield

6 servings (serving size: 2 oysters)

Ingredients

• 1  tablespoon  minced chives
• 2  tablespoons  reduced-fat mayonnaise
• 2  tablespoons  reduced-fat sour cream
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 2  bacon slices, cooked and crumbled (drained)
• 1  (6 1/2-ounce) can lump crabmeat, undrained
• 1  (1-ounce) slice white bread
• 1  teaspoon  butter, melted
• 12  shucked oysters
• Lemon wedges (optional)
• Fresh minced chives (optional)

Preparation

Preheat broiler.

Combine first 7 ingredients in a medium bowl; stir gently.

Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter in a small bowl.

Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are browned and oysters are done. Serve with lemon wedges and garnish with chives, if desired.

Nutritional Information

Calories:

124 (47% from fat)

Fat:

6.5g (sat 2.4g,mono 2.2g,poly 1.3g)

Protein:

11.2g

Carbohydrate:

4.4g

Fiber:

0.1g

Cholesterol:

52mg

Iron:

2.4mg

Sodium:

469mg

Calcium:

56mg

Asparagus With Ginger

Yield

Makes 6 servings

Ingredients

• 1 1/2  pounds  fresh asparagus, trimmed
• 2  teaspoons  vegetable oil
• 2  teaspoons  minced fresh ginger
• 1/2  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 1  teaspoon  sesame oil

Preparation

Sauté asparagus in 2 teaspoons hot oil over medium-high heat in a large nonstick skillet 7 minutes. Add ginger, and sauté 1 minute. Stir in sugar and remaining ingredients, and cook 1 minute.

Nutritional Information

Calories:

53 (40% from fat)

Fat:

2.3g (sat 0.3g,mono 1g,poly 1g)

Protein:

2.5g

Carbohydrate:

5.4g

Fiber:

2.5g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

97mg

Calcium:

25mg

Avocado and Pineapple Salad

Yield

Makes 6 to 8 servings

Ingredients

• 8  cups  iceberg or other crisp lettuce
• 2  cups  fresh pineapple chunks
• 1  medium red onion, thinly sliced
• 1/3  cup  extra-virgin olive oil
• 1/3  cup  white vinegar
• 1/3  cup  fresh orange juice
• 1/4  cup  sugar
• 3/4  teaspoon  salt
• 1/2  teaspoon  pepper
• 2  medium avocados, sliced
• Fresh lime wedges

Preparation

Toss together first 3 ingredients in a large bowl. Whisk together oil and next 5 ingredients. Pour desired amount of dressing over salad mixture, and toss well. Spoon salad onto individual plates. Arrange avocado slices over salads; serve with lime wedges. Serve immediately.

Uptown Figs

Prep: 20 min.

Yield

Makes 24 servings

Ingredients

Preparation

Cut a slit in large side of 24 dried figs, cutting to, but not through, stem end. Stir together 1 (3-oz.) package softened cream cheese, 2 tsp. powdered sugar, and 2 tsp. orange liqueur; fill each fig evenly with cream cheese mixture and 1 roasted, salted almond. Press figs to secure filling.

*You can make this recipe ahead of time and store the figs in the refrigerator. Before serving, let stand at room temperature for 30 minutes.

Arugula, Satsuma, and Fennel Salad

Prep: 20 minutes; Cook: 7 minutes.

Yield

Makes 4 servings

Ingredients

• 2  satsuma or navel oranges
• 1/4  cup  cider, golden balsamic or white wine vinegar
• 1/2  cup  extra-virgin olive oil
• 1/2  teaspoon  salt, or to taste
• 1/4  teaspoon  freshly ground pepper, or to taste
• 1  (5-ounce) bag arugula, washed, stemmed, and spun dry
• 1  medium fennel bulb, quartered and sliced very thin (about 3 cups)
• 1  small sweet onion, sliced very thin (about 1/2 cup)
• Black or green olives, slivered

Preparation

1. Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel, and reserve. With flat end of orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around oranges. Working over a bowl to collect juice, cut between membranes to separate orange segments, and set aside.

2. Squeeze juice from orange tops, bottoms, and membranes into bowl (you should have about 1/2 cup), and strain into a sauté pan. Add vinegar, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until reduced to about 1/4 cup, about 7 minutes. Pour hot liquid into a bowl, and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.

3. Toss arugula with fennel, onion, and 1/4 cup of dressing. Divide among 4 plates, and divide reserved orange segments among plates. Drizzle with additional dressing, and top with olives. Serve immediately.

Chef John Turenne at Yale notes that this recipe, a hit in every class, was created at New Orleans's Brennan's Restaurant in the 1950s. Look for firm, ripe bananas. Because it contains alcohol, this recipe is not appropriate for underage students.

Yield

8 servings (serving size: 1/4 cup ice cream, 2 banana pieces, and 2 tablespoons sauce)

Ingredients

• 4  medium bananas
• 1/4  cup  butter
• 1  cup  packed brown sugar
• 1/4  cup  crème de banane (banana liqueur)
• 1/2  teaspoon  ground cinnamon
• 1/4  cup  dark rum
• 2  cups  vanilla low-fat ice cream

Preparation

Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.

Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Stir bananas gently until flame dies down. Serve over ice cream.

Nutritional Information

Calories:

290 (21% from fat)

Fat:

6.9g (sat 3.4g,mono 2.4g,poly 0.3g)

Protein:

2.2g

Carbohydrate:

51.4g

Fiber:

2.1g

Cholesterol:

18mg

Iron:

0.7mg

Sodium:

74mg

Calcium:

79mg

Strawberry-Almond Cream Tart

Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.

Yield

10 servings

Ingredients

• Crust:
• 36  honey graham crackers (about 9 sheets)
• 2  tablespoons  sugar
• 2  tablespoons  butter, melted
• 4  teaspoons  water
• Cooking spray
• 
  Filling:
• 2/3  cup  light cream cheese
• 1/4  cup  sugar
• 1/2  teaspoon  vanilla extract
• 1/4  teaspoon  almond extract
• 
  Topping:
• 6  cups  small fresh strawberries, divided
• 2/3  cup  sugar
• 1  tablespoon  cornstarch
• 1  tablespoon  fresh lemon juice
• 2  tablespoons  sliced almonds, toasted

Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Nutritional Information

Calories:

289 (28% from fat)

Fat:

8.9g (sat 4.2g,mono 1.7g,poly 0.5g)

Protein:

4.5g

Carbohydrate:

48.7g

Fiber:

3g

Cholesterol:

15mg

Iron:

1.3mg

Sodium:

242mg

Calcium:

59mg

Honey-Pomegranate Roasted Chicken Thighs

You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature.

Yield

8 servings (serving size: 2 thighs)

Ingredients

• 3/4  cup  honey
• 1/3  cup  finely chopped shallots
• 1/4  cup  fresh lemon juice (about 3 small lemons)
• 1  tablespoon  grated lemon rind
• 2  tablespoons  pomegranate molasses
• 1  teaspoon  Worcestershire sauce
• 1  teaspoon  hot sauce
• 6  garlic cloves, minced
• 16  chicken thighs (about 4 pounds), skinned
• 1  tablespoon  cornstarch
• 1  tablespoon  water
• Cooking spray
• 1  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.

Preheat oven to 425°.

Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.

Nutritional Information

Calories:

378 (31% from fat)

Fat:

13.1g (sat 3.7g,mono 5g,poly 3g)

Protein:

31.7g

Carbohydrate:

33.8g

Fiber:

0.3g

Cholesterol:

114mg

Iron:

2.6mg

Sodium:

416mg

Calcium:

36mg