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.  

Apple, Ham, & Swiss Cheese Panini

Ingredients:

• 4 (6-inch whole-wheat hoagie rolls, split; 8 slices whole-wheat bread; or 2 whole wheat pita rounds, halved crosswise & split horizontally)
• 1 tsp. whole-grain Dijon mustard
• 8 slices Black Forest Ham
• 8 slices of a Granny Smith Apple, cored
• 8 slices of Swiss or Gruyere cheese
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• nonstick olive oil cooking spray

Makes 4 Servings

1.  Place hoagie roll bottoms or 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among them. Spread each sandwich bread with mustard. Top each with 2 slices of ham, 2 slices of apple, cored, and 2 slices of cheese. Top with hoagie roll tops, remaining bread slices, or pita slices.
2. Lightly coat and unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary.
3. If using griddle or grill, close lid and grill for 2-3 minutes or until bread is toasted.
4. If using a skillet, place a heavy plate on top of sandwiches. Cook for 1-2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1-2 minutes more or until bread is toasted.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love sandwiches, these sandwiches are for you. They are a lot of points but they are worth every bite. This is an updated version of the traditional ham and cheese. It's got the fancy French cheese with Dijon Mustard, Granny Smith apple and ham. If you don't have ham on hand, bacon will work just as well. One bite of this panini and you'll never have a plain, boring sandwich again.

Grilled Lamb Chops with Balsamic Red Onions, Asparagus, and Polenta

Ingredients:

• 1 lamb rack, fat removed, cut into 8 chops
• 1 tsp. garlic, minced
• 1 tbsp. thyme, chopped
• 2 tsp. Spanish paprika
• 1 tsp. ground coriander
• Balsamic Red Onions, plus their juice
• Grilled Asparagus
• Polenta
• 1 tbsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat grill to medium-high heat.
2. Season lamb with salt and pepper. Let sit for 15 minutes. Combine garlic, thyme, paprika, and coriander in a small bowl. Rub all over the lamb chops. Let sit for 30 minutes.
3. Prepare the Grilled Asparagus
4. Warm the Balsamic Red Onions.
5. Prepare the Polenta.
6. Drizzle the olive oil over the lamb to lightly coat. Place lamb on clean hot grill; cook 1-2 minutes on each side; turning 90 degrees when the meat is browned to create grill cross marks. Cook lamb to 130 F for medium-rare. Remove from heat and let rest for 10 minutes in a warm spot.
7. Place 1/2 cup polenta in a mound on the plate. Place red onions just slightly off to the side. Lay asparagus leaning on the red onions. Lean chops against the polenta and drizzle with some of the juice from the balsamic onions.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have never been to Wine Country but if this is what the Wine Country tastes like, it is delicious. I have really come to love lamb. This dinner has been one of the most delicious elegant dinners I have cooked in a while. If you don't have rack of lamb, lamb loin chops will work just as well and taste just as delicious. If you don't have access to a grill, cook the lamb under the broiler and it will be just as succulent and juicy. Don't worry if this dish looks a little messy in presentation. The end result is delicious. The savory and sweet flavors in this spice-rubbed lamb recipe pairs well with cabernet, merlot or syrah.



Balsamic Red Onions

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. red onions, sliced in 1/4-inch rings
• 2 tsp. sage, chopped
• 4 tbsp. balsamic vinegar
• salt
• freshly ground black pepper

Makes 2 cups

1. Heat a sauté pan over medium-high heat. Add olive oil and place the concentric red onion rings flat in the sauté pan. Season with salt and pepper. Cook until the surface is golden brown. Turn and cook on other side until golden brown. Stir into separate the rings.
2. Add sage. Sauté for 1 minute. When the onions are slightly soft, add balsamic vinegar; it should evaporate immediately. Adjust seasoning with salt and pepper.

Note: This recipe appears in the New Sonoma Cookbook. Sautéed onions go great with any lean protein. Plus, these onions are quick and easy to prepare.  

Grilled Asparagus

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 tsp. chopped garlic
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. lemon juice
• 2 tbsp. herbs, chopped (choice of parsley, thyme, oregano)
• 1 tsp. lemon zest
• 2 lbs. asparagus, with ends trimmed off

Makes 4 Servings

1. Preheat a clean grill over medium-high heat.
2. Combine olive oil, garlic, soy sauce, lemon juice, herbs, and lemon zest. Toss with asparagus.
3. Grill asparagus until it starts getting tender and grill marks are visible. Turn and finish cooking on the other side. Pencil-thin asparagus will cook in 5 minutes; thicker spears will take up to 10 minutes.

Note: This recipe appears in the New Sonoma Cookbook. Grilled asparagus goes great with any protein. This version of grilled asparagus pairs well with lamb because it is flavorful. Never underestimate the flavorful combinations of lemon, garlic, and herbs. 

Polenta

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 cup onions, chopped
• 1 tbsp. garlic, chopped
• 1 cup cornmeal
• 5 cups boiling water
• 1/2 cup Parmesan cheese, grated
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat oven to 350 F.
2. Heat a Dutch oven or deep sauté pan over medium heat. Add olive oil and onions. Season with salt and pepper. Cook until onions are translucent. Add garlic and cook until aromatic. Add cornmeal; stir to mix with onions. Add boiling water in a steady stream, whisking constantly. Bring to a simmer, stirring until the mixture looks homogenous, about 10 minutes. Cover tightly and place in preheated oven; cook for 50 minutes.
3. When the polenta is tender and no longer grainy, stir in Parmesan cheese and season well with salt and pepper.

Note: This recipe appears in the New Sonoma Diet Cookbook. This was my first time cooking polenta and it was a success. It was nice and creamy and the Parmesan added a touch of flavor. Polenta is similar to mashed potatoes but without all the complex carbohydrates. It goes great with any lean meat.

Red Velvet Meringue Sandwich Cookies

Ingredients:

• 1 3/4 cups confectioners' sugar
• 1/2 cup light cream cheese, softened
• 1/4 tsp. vanilla extract
• 1/2 cup pecans
• 3 tbsp. unsweetened cocoa powder
• 3 large egg whites, at room temperature
• 1/4 tsp. salt
• 1 tsp. red food coloring

Makes 18 Servings (1 cookie per serving)

1. Preheat the oven to 275 F. Line 2 baking sheets with parchment paper.
2. To make filling, stir together 1/4 cup of confectioners' sugar, the cream cheese, and vanilla in a small bowl until smooth. Cover and refrigerate.
3. Pulse pecans in food processor until coarsely ground. Add 1 cup confectioners' sugar and the cocoa; process until the nuts are finely ground.
4. With electric mixer on medium speed, beat egg whites and salt in medium bowl until foamy. Gradually beat in remaining 1/2 cup confectioners' sugar. 2 tablespoons at a time, until stiff, glossy peaks form when beaters are lifted. Beat in food coloring just until mixed well. With rubber spatula, gently fold in pecan mixture in three additions just until combined.
5. Transfer meringue batter to a large pastry bag fitted with 1/2-inch plain tip. Pipe 1 1/2-inch mounds, 1 inch apart, onto prepared baking sheets, making total of 36 cookies. Gently tap baking sheets 3 or 4 times against work surface to remove air bubbles.
6. Bake until cookies are crisp, about 30 minutes, rotating baking sheets halfway through baking time. Slide parchment onto wire racks and let meringues cool 10 minutes. Gently peel meringues off parchment and transfer to racks to cool completely.
7. Spread about 1 teaspoon filling on flat side of 18 cookies. Top with remaining 18 cookies, flat side down, pressing gently to form sandwiches. Cookies can be stacked between layers pf wax paper in airtight container and refrigerated up to 2 days.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  If you're a fan of red velvet, cookies, macaroons or any kind of sweet ending, this dessert is for you. This was the first time I made these treats and the end result was very interesting. The photos of the cookies looked like little macaroons but my cookies were slightly bigger. The cookies were colorful and the filling was delicious. If you feel you need to add more filling, just double the filling recipe and your cookies will be delicious. These cookies have the texture of a macaroon with the flavors of a red velvet cake. These treats are perfect for entertaining guests because they are elegant in presentation and in flavor.