Weekly recipes for May 30, 2012
1/4 cup bourbon
4 tablespoons (1/2 stick) butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 to 6 peaches, halved and pitted
Vanilla ice cream, optional, for serving
In a small saucepan over medium-high heat, bring bourbon to boil. Add butter, sugar and cinnamon, reduce heat and simmer mixture until syrupy, about 5 minutes.
Preheat grill for medium, indirect heat (about 300 to 325 degrees). Place peaches cut side down and grill until nicely browned on one side, about 5 minutes. Flip over and grill for another 5 minutes. Remove from grill and place 2 halves on each plate. Spoon glaze over top and, if desired, serve with vanilla ice cream. Makes 4 to 6 servings.
Summer Strawberry-Rhubarb Pastry
Start to finish: 1 hour. Servings: 8.
1 sheet frozen puff pastry, thawed (a package contains 2 sheets)
2 pounds fresh strawberries, hulled and halved
1 pound fresh rhubarb, cut into 1-inch pieces
1/2 cup plus 1 tablespoon sugar, divided
Pinch of salt
Juice of 2 lemons
1/2 cup cornstarch
Heat the oven to 400 F. Coat a 9-by-9-inch baking pan with cooking spray.
On a lightly floured surface, roll out the thawed sheet of puff pastry to 9-by-9-inches. Set aside.
In a large saucepan over medium-high, combine the strawberries, rhubarb, 1/2 cup of the sugar and the pinch of salt. Heat, stirring gently now and then, until the fruit is tender and bubbling, about 7 to 8 minutes.
In a small bowl, combine the lemon juice and cornstarch. Stir into the simmering fruit. Simmer, stirring constantly, until thickened, about 1 minute.
Spoon the mixture into the prepared pan. Place the prepared pastry over the top, then sprinkle with the remaining 1 tablespoon of sugar. Using a paring knife, slice a couple of vent holes in the pastry. Bake for 25 to 30 minutes, or until the pastry is golden brown. Spoon into bowls and serve warm or at room temperature.
Nutrition information per serving (values are rounded to the nearest whole number): 150 calories; 15 calories from fat (10 percent of total calories); 2 grams fat (0 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 36 grams carbohydrate; 2 grams protein; 4 grams fiber; 60 milligrams sodium.
Bruschetta Couscous Salad
Start to finish: 30 minutes. Servings: 10.
16 ounces Israeli couscous
1/2 small red onion, finely diced
3 cloves of garlic, minced
3 ribs celery, finely diced
20 ounces cocktail tomatoes, quartered
1/2 cup fresh basil leaves, torn
1/2 cup grated Parmesan cheese
1 cup small fresh mozzarella balls
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and ground black pepper
Cook couscous according to package directions. Allow to cool.
In a large bowl, combine the cooled couscous with the red onion, garlic, celery, tomatoes, basil, Parmesan, mozzarella, olive oil and vinegar. Stir to combine, then season with salt and black pepper. The salad can be served immediately, but the flavors improve if it is allowed to sit for 30 minutes.
Nutrition information per serving: 310 calories; 100 calories from fat (32 percent of total calories); 11 grams fat (4 grams saturated; 0 grams trans fats); 20 milligrams cholesterol; 40 grams carbohydrate; 11 grams protein; 3 grams fiber; 180 milligrams sodium.