Cherry Clafoutis

Ingredients:

• 1/2 lb. sweet cherries, pitted & halved, or frozen unsweetened pitted cherries
• 3 large eggs
• 1 cup low-fat milk
• 2 tbsp. brandy
• 1 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 2/3 cup whole wheat flour
• 1/3 cup + 1 tbsp. confectioners' sugar

Makes 6 Servings (1/6 of clafoutis)

1. Preheat the oven to 375 F. Spray a 10-inch pie plate or quiche pan with nonstick spray.
2. Spread cherries in prepared pie plate forming even layer; set aside.
3. Whisk eggs in large bowl until frothy; whisk in milk, brandy, vanilla, and salt. Whisk together flour and 1/3 cup of confectioners' sugar in small bowl. Gradually  whisk flour mixture into egg mixture until smooth batter is formed; pour over cherries.
4. Bake 10 minutes. Reduce oven temperature to 300 F. Bake until clafoutis is puffed and toothpick inserted into center comes out clean, about 35 minutes. About clafoutis to cool (it will sink in center). Just before serving, dust with remaining 1 tablespoon confectioners' sugar

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A clafoutis is a homey, easy-to-make baked fruit-and-custard dessert that originally comes from the Limousin region of France. This was my first time making a custard-like dessert and it turned out OK. The flavors of cherry, brandy and vanilla went very well together. Cherries are traditional in this dessert but you can use any stone fruit such as peaches, nectarines, plums or apples, pears, blueberries, raspberries, blackberries, or strawberries in this dish and it will still be flavorful.  

Sauteed Duck with Pears & Apples

Ingredients:

• 4 (5 oz.) boneless, skinless duck breasts
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. unsalted butter
• 2 pears, peeled, cored, and cut into 1/2-inch cubes
• 1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces
• 1 tbsp. granulated sugar
• 1/2 tsp. dried thyme
• 1/4 cup brandy
• 3/4 cup apple juice
• 1/3 cup prepared duck demi-glace
• 2 tsp. cornstarch
• 1 tbsp. cold water

Makes 4 Servings

1.  Sprinkle the duck with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Melt 2 teaspoons of the butter in a large skillet over medium-high heat.  Add the duck and cook until browned and  just cooked through, about 4 minutes on each side. Cut each duck breast into 4 slices, transfer to a plate, and keep warm.
2. Wipe out the skillet and melt the remaining 2 teaspoons butter. Add the pears, apples, sugar, and thyme; cook, stirring frequently, until the fruit is lightly golden, about 4 minutes. Add the brandy and cook 1 minute. Add the apple juice and demi-glace; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 4 minutes.
3. Dissolve the cornstarch in the water; add to the skillet, stirring constantly. Cook and stir until the mixture bubbles and thickens, about 1 minute. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve the sauce with the duck breasts.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dinner is both elegant and delicious. It may look intimidating but it's really easy to prepare and cook. It's very filling and flavorful. This flavorful fall dish is perfect for company or a romantic dinner. It's best served with sautéed green beans and/or creamy mashed butternut or acorn squash. Demi-glace can be found in the meat department of some grocery stores. If you don't have butter, use extra-virgin olive oil instead and it will work just as good.



Cracked Pepper Steak

Ingredients:

• 1 tbsp. cracked black pepper
• 1/2 tsp. dried rosemary
• 2 beef tenderloins, 1-inch thick (4-6 oz. each)
• 1 tbsp. margarine
• 1 tbsp. extra-virgin olive oil
• 1/4 cup brandy or dry red wine

Makes 2 Servings

1.  Combine the pepper and the rosemary in a large bowl. Coat both sides of the steak with the mixture.
2. Heat the margarine and oil in a skillet until hot. Add the steaks and cook over medium or medium-high heat for 5-7 minutes or until a thermometer inserted in the center registers 160 F (for medium).
3. Remove steaks from the skillet and cover to keep them warm.
4. Add the brandy to the skillet and bring to a boil over high heat, scraping particles from the bottom of the skillet. Boil for about 1 minute or until the liquid is reduced by half. Spoon the sauce over the steaks.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Book. If you're looking to kick-start your weight loss or your new healthy lifestyle, this quick and easy steak dinner is for you. You  can have your steak and eat it too because it's packed with protein and will quickly fill you up. Cooked alcohol mixed with herbs and cracked pepper is so delicious. I highly recommend adding a touch of garlic to this recipe because garlic makes everything better. If you want to add a little more flavor to this dish , use a flavored olive oil. You can visit www.TheImperialOlive.com for more details. 

Chocolate Sauce

Ingredients:

• 1 tbsp butter or fat-free margarine
• 3 tbsp unsweetened cocoa
• 2 tbsp heavy cream or fat-free half-and-half
• 1 tsp brandy or dark rum
• 3 tbsp sugar

Makes 3/4 cup

Put the butter, cocoa, cream, sugar and 1 tbsp water in a small nonreactive saucepan. Bring the mixture to a boil, whisking constantly, and cook for about 2 minutes or until mixture thickens and the cocoa is dissolved. (If the mixture is too thick, thin with cream or water.)

 

WW POINTS VALUE: Who Knows?

 

Note: This recipe appears in The New Legal Seafoods Cookbook. I was craving chocoalte for dessert and this recipe looked so simple. This chocolate sauce is delicious and can be made in minutes. This sauce is ideal for dipping or drizzled over ice cream.

Peppered Steak with Brandy-Mustard Sauce

Ingredients:

• 1 tbsp whole black peppercorns, crushed or 2 tsp cracked black peppers from a jar
• 4 (1/4-lb.) filet mignons trimmed
• 2 large zucchini, halved lengthwise and thinly sliced
• 4 shallots minced
• 3 tbsp brandy
• 1/2 cup reduced-sodium beef broth
• 1 tbsp coarse-grained Dijon mustard
• 1/2 tsp salt

Makes 4 Servings

1. Put the peppercorns on a plate; lightly press both sides of the steak into the peppercorns to coat evenly.
2. Spray a large nonstick skillet with nonstick spray and set ove medium-high heat. Add the steaks and cook until an instant-read thermometer inserted into the sideof a steak registers 145 F for medium, about 5 minutes on each side. Trnsfer to a platter and keep warm.
3. Add the zucchini and shallots to the skillet; cook, stirring, until softened, about 3 minutes. Add the brandy and cook about 20 seconds. (If the brandy ignites, cover the skillet with the lid and remove it from the heat until the flame is extinguished.) Stir in the broth, mustard and salt. Simmer until the sace is slightly thickened, about 3 minutes. Spoon the vegetables and sauce over the steaks.

WW POINTS VALUE: 5 (1 steak and about 1 cup vegetables with sauce)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving steak for dinner and I was inspired after watching an old episode of Tyler's Ultimate when Tyler Florence was cooking the ultimate french bistro. This was another delicious steak dinner. The brandy and the Djion mustard made the steak and vegetables taste so delicious. Zucchini is a very bland vegetable and can be added to almost any dish.

Molten Chocolate Cake

Ingredients:

• 4 tbsp unsalted butter
• 1/2 lb (8 oz.) semisweet chocolate
• 1/2 cup granular sugar
• 3 tsp cornstarch
• 2 eggs
• 2 egg whites
• 4 tbsp brandy
• 4 tbsp unsalted butter, softened
• 4 tbsp granular sugar

Makes 4 Servings

1. Preheat the oven to 350 F
2. In a double broiler, melt the butter and the chocolate over medium heat, stirring constantly to smooth. When the mixture is completely melted, remove from the heat.
3. Add the sugar and cornstarch to the chocolate mixture and combine well.
4. Beat in the eggs and egg whites into the chocolate mixture and whisk all the ingredients together. Add the brandy and whisk again until smooth.
5. Line the bottom of each ramekin with a circle of parchment paper. Butter the parchment and the sides of the ramekin. Coat the insides of the ramekin with sugar, then fill with the chocolate batter.
6. Place the ramekins on a jelly roll pan or cooking sheet and bake in the oven for 20 minutes.
7. Carefully invert each ramekin onto a dessert plate. Remove the parchment circle.
8. Serve the cakes while still warm, garnished with whipped cream, vanilla ice cream, raspberry sauce or fresh berries.

WW POINTS VALUE: Who Knows?!?!

Note: This recipe is from Calphalon. I know I'm going off course for a little bit but I want to cook without borders and I want to live a little! I've always wanted to try make my own molten chocolate cake @ home instead of paying $$ for it. I altered this recipe to make it low-fat.  If you don't have brandy on hand, you can substitute different liqueurs such as Frangelico, Grand Marnier, Amaretto or Creme de Mint. I also highly recommend seving this dish with fresh fruit and a homemade raseberry sauce.