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CraftE's Recipe Club This issue "L" :-) 05-12-08
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CraftELady
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May 11, 2008 22:46 PDT
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http://www.craftelady.com/recipes/051208.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Lamb Chops with Balsamic Reduction
2. Lamb Chops with Peppercorns and Mustard - Low Fat
3. Lemonade with Lemonade Ice Cubes
4. LIGHT AND FLUFFY PANCAKES
5. Low-calorie Pineapple Pie
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1. Lamb Chops with Balsamic Reduction
This recipe for lamb chops is an easy and quick recipe. Rosemary and
thyme give it great flavor. If you double the recipe, remember that the
sauce will take longer to reduce.
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinate Time: 15 minutes
Yield: 4 servings
Ingredients:
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter
Directions:
In a small bowl or cup, mix together the rosemary, basil, thyme, salt
and pepper. Rub this mixture onto the lamb chops on both sides. Place
them on a plate, cover and set aside for 15 minutes to absorb the
flavors. Heat olive oil in a large skillet over medium-high heat. Place
lamb chops in the skillet, and cook for about 3 1/2 minutes per side for
medium rare, or continue to cook to your desired doneness. Remove from
the skillet, and keep warm on a serving platter. Add shallots to the
skillet, and cook for a few minutes, just until browned. Stir in
vinegar, scraping any bits of lamb from the bottom of the skillet, then
stir in the chicken broth. Continue to cook and stir over medium-high
heat for about 5 minutes, until the sauce has reduced by half. If you
don't, the sauce will be runny and not good. Remove from heat, and stir
in the butter. Pour over the lamb chops, and serve.
Source: LOH Recipes
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2. Lamb Chops with Peppercorns and Mustard - Low Fat
Prep Time: 20 minutes
Marinate Time: 6 hours
Grill Time: 10 minutes
Yield: 4 servings
Ingredients:
8 lamb loin chops, cut 1 inch thick
1/2 tsp. cracked whole black peppercorns
1/2 tsp. whole green peppercorns, crushed
1/2 tsp. ground white pepper
1/2 cup dry red wine
1/4 cup olive oil
1 1/2 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
2 cloves garlic, minced
1 Tbs. tablespoon Dijon-style mustard or horseradish mustard
Directions:
Place lamb chops in a plastic bag; set in deep bowl. Combine cracked
black peppercorns, green peppercorns, and white pepper. Set aside. For
marinade, combine half of the pepper mixture, the wine, oil, rosemary,
and garlic. Pour mixture over lamb. Seal bag. Marinate in the
refrigerator for at least 6 hours or up to 24 hours, turning bag
occasionally to distribute marinade. Place chops on the unheated rack of
a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and
broil for 4 minutes more or until juices run clear. Spread mustard on
one side of chops and pat the remaining pepper mixture into the mustard.
Broil 1 minute more or until desired doneness.
Nutritional Info: Per Serving: Calories: 310, Total Fat: 18 grams, Sat
Fat: 6 grams, Cholesterol: 103 mg, Sodium: 196 mg, Carbohydrate: 1 gram,
Dietary Fiber: 0 grams, Protein: 32 grams
Source: LOH Recipes
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3. Lemonade with Lemonade Ice Cubes
courtesy Gale Gand
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 4 minutes
Yield: 8 servings
2 cups fresh squeezed lemon juice
1 cup sugar
1 gallon cold water, or to taste
Fresh mint leaves
1 orange, segmented
In a large pitcher, whisk the lemon juice and sugar until sugar is
dissolved. Add the water to taste. Fill 2 ice-cube trays with the
lemonade and place a mint leaf and a piece of cut up orange segment in
each compartment. Reserve the rest in the refrigerator. When frozen,
turn them into a frozen bowl or an ice sculpture and place on a buffet
with the pitcher of lemonade beside them to serve over the ice cubes.
Notes about the recipe: I love making ice cubes with surprises inside
that add more flavor to a drink once they melt. And why have a melting
ice cubes dilute a drink? Make it from something flavorful and it will
add rather than take away from the taste. At Tru I make pineapple water
ice cubes with candied lemon rind imbedded and serve them with plum or
rhubarb lemonade.
Episode#: SD1C38
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Source: Food Network
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4. LIGHT AND FLUFFY PANCAKES
Ingredients:
1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large
egg , separated
2 tablespoons unsalted butter, melted
vegetable oil (for brushing griddle)
Directions:
Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup
Pyrex
measuring cup. Whisk in egg white; mix yolk with melted butter, then
stir into
milk mixture. Dump wet ingredients into dry ingredients all at once;
whisk until
just mixed. Meanwhile, heat griddle or large skillet over strong
medium-high
heat. Brush griddle generously with oil. When water splashed on surface
confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle,
making
sure not to overcrowd. When pancake bottoms are brown and top surface
starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining
side has
browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the
next
batch of pancakes.
Tip: This batter serves four perfectly for a light weekday breakfast.
You may
want to double the recipe for weekend pancake making, when appetites are
larger. If you happen to be using salted butter or buttermilk, you may
want to
cut back a bit on the salt. If you don’t have any buttermilk, mix
three-quarters cup of room temperature milk with one tablespoon of lemon
juice and let it stand for five minutes. Substitute this "clabbered
milk" for the
three quarters cup of buttermilk and one-quarter cup of milk in this
recipe.
Since this milk mixture is not as thick as buttermilk, the batter and
resulting
pancakes will not be as thick.
Yield: about 8 (3-inch) pancakes
Source: LOH Recipes
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5. Low-calorie Pineapple Pie
Author/Submitted by:
Servings: 6
Categories: Desserts / Low-Fat/Low-Cal / Pies & Pastries
Ingredients:
2 cn pineapple (1 cup size)
drain, reserve juice
1 1/2 ts cinnamon
2 pk sweet & low
1 t vanilla
1 tb lemon juice
1/4 c cold water
2 pk unflavored gelatin
2/3 c powdered milk
1/2 t cinnamon
2 pk sweet & low
Directions:
Put pineapple into 8-inch pie plate, add 1 1/2 ts cinnamon, 2 pk Sweet &
Low, vanilla and lemon juice; stir. In a sauce pan, bring to boil juice
of pineapple and cold water. When it comes to boil, add gelatin. Place
this in pie pan and stir. Mix powdered milk, 1/2 ts cinnamin and 2 pk
Sweet & Low. Sprinkle this over top of pie (makes crust) Bake in 350 deg
oven for 30 min. After it cools, place in refrigerator to chill before
serving. By "Lloyd A. Carver" <llo-@mindspring.com> on Jan 5, 1996
Source: Flora's Recipe Hideout
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