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GORGONZOLA, PEAR AND ROSEMARY TART
Makes 10 to 12.
Note: Pungent Gorgonzola and sweet pears are natural partners and the piney rosemary adds an assertive note. This classy appetizer can also be served as a light supper when cut into larger wedges. From Beth Dooley.
• 1 sheet thawed frozen puff pastry (from a 17.3 oz. pkg.)
• 1 egg
• 3/4 c. Gorgonzola cheese
• 1/4 c. diced green onions, white part only
• 1 ripe pear, cored and thinly sliced
• 2 tbsp. finely chopped fresh rosemary
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and place the puff pastry on it.
Using a fork, poke holes down the center of the puff pastry. Bake until the pastry begins to puff, about 10 minutes.
In a small bowl, whisk together the egg and cheese until smooth. Spread this over the dough, using a spatula to move the mixture to the corners. Scatter the green onions over the cheese mixture, then lay the sliced pear over this. Sprinkle the rosemary over the pears.
Bake until the pastry is golden brown and the egg has set, about 15 minutes. Cut into small squares. Serve warm or at room temperature.
Nutrition information per each of 12 servings:
Calories 160 Fat 11 g Sodium 175 mg Saturated fat 4 g
Carbohydrates 12 g Calcium 53 mg
Protein 4 g Cholesterol 22 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 2 fat.
Makes about 24.
Note: Simple, light and refreshing, this is delicious served warm, room temperature or cold. From Beth Dooley.
• 3 garlic cloves, minced
• 1 tsp. salt
• 1/4 c. fresh lime juice
• 1/4 c. fresh lemon juice
• 1/4 c. orange marmalade
• 1/4 c. chopped cilantro, plus more for garnish
• 4 tbsp. light sesame oil or vegetable oil, divided
• 1 tbsp. soy sauce
• Pinch red pepper flakes
• Pinch freshly ground black pepper
• 1 lb. raw large shrimp in their shells (about 22 to 26 shrimp), peeled and deveined
In a medium bowl, whisk together the garlic, salt, lime and lemon juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes and black pepper. Turn 1/4 cup of the mixture into a cup to serve as a dipping sauce and set aside.
Add the shrimp to the bowl and turn to coat. Marinate in the refrigerator for about 10 minutes.
Drain the shrimp and pat dry with a paper towel. In a large skillet, heat the remaining oil and cook the shrimp in batches, turning occasionally, until pink, about 3 minutes total. Serve garnished with chopped cilantro and pass the dipping sauce on the side.
Nutrition information per serving:
Calories 29 Fat 2 g Sodium 173 mg Saturated fat 0 g
Carbohydrates 2 g Calcium 9 mg
Protein 2 g Cholesterol 19 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1/2 fat.
BACON-WRAPPED BABY POTATOES WITH MAPLE MUSTARD GLAZE
Makes about 28 to 30.
Note: Use Russian fingerlings, baby Yukon Gold or baby red potatoes. From Beth Dooley.
• 11/2 lb. new potatoes
• 1 tbsp. salt
• 2 tbsp. maple syrup
• 1 tbsp. Dijon mustard
• 16 slices uncooked bacon, cut in half crosswise
Put the potatoes into a large pot with enough water to cover by about 1 inch. Add salt to water, set over high heat, bring to a boil, reduce the heat and simmer until the potatoes are fork tender, about 10 to 15 minutes.
In a small bowl, whisk together the syrup and mustard.
Heat the oven to 425 degrees. Line a rimmed baking sheet with foil. Wrap each potato with a piece of uncooked bacon and place, seam side down, on the baking sheet. Bake until the bacon is crisp, about 18 minutes. Remove, brush with the maple mustard. Return to the oven and bake until potatoes are glazed, another 3 to 5 minutes. Serve warm.
Nutrition information per each of 30:
Calories 44 Fat 2 g Sodium 170 mg Saturated fat 1 g
Carbohydrates 5 g Calcium 7 mg
Protein 2 g Cholesterol 5 mg Dietary fiber 1 g
Diabetic exchanges: 1 vegetable, 1/2 fat.
SMOKED SALMON MOUSSE
Serves about 10 to 12.
Note: Leftovers are delicious folded into an omelet. From Beth Dooley.
• 3 oz. smoked salmon, skin removed
• 1/2 c. cream cheese
• 1 tbsp. lemon juice
• 2 tsp. prepared horseradish sauce, or to taste
• Milk or half-and-half, as needed
• Chopped dill for garnish, optional
Pick bones from fish. Combine the salmon, cream cheese, lemon juice and horseradish sauce into a food processor fitted with a steel blade.
Process until the mixture is smooth, adding a little milk as needed. Serve in endive leaves or on sliced fennel bulb or atop crostini. Garnish with dill.
Nutrition information per each of 12 servings:
Calories 43 Fat 4 g Sodium 90 mg Saturated fat 2 g
Carbohydrates 1 g Calcium 12 mg
Protein 2 g Cholesterol 12 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 fat.
CIDER-GLAZED SAUSAGES WITH APPLE
Makes about 24 to 30.
Note: For a heartier version, serve sausages in rolls and top with the apples. From Beth Dooley.
• 1 tbsp. butter or vegetable oil
• 6 Italian sausages (pork or turkey), about 1 lb.
• 1 c. apple cider
• 2 tart apples, cored and cut into 2-in. chunks
In a large skillet, melt the butter or heat oil over medium heat. Cook the sausages, turning occasionally, until seared on all sides, about 5 minutes.
Add the apple cider, reduce heat and simmer, turning occasionally, until sausages are no longer pink when sliced with a knife, about 10 minutes. Remove and continue simmering cider until it is reduced to a glaze, about 3 to 5 minutes.
Remove and slice the sausages into 2-inch-thick rounds. Serve skewered on a toothpick with the apple slices and drizzle with the glaze.
Nutrition information per each of 2 pieces:
Calories 103 Fat 7 g Sodium 275 mg Saturated fat 3 g
Carbohydrates 6 g Calcium 8 mg
Protein 4 g Cholesterol 15 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1/2 fruit; 1/2 high-fat meat, 1/2 fat.