Recipes: Citrus Molasses Salad Dressing

CITRUS MOLASSES SALAD DRESSING/MARINADE

Makes about 1 cup.

Note: Use dressing over salad greens or as marinade for grilled chicken, pork, seafood or vegetables. Store in refrigerator. From Joyce White.

• 1/2 c. lemon juice

• 1/4 c. molasses

• 2 tbsp. olive oil

• 1 to 2 tsp. prepared mustard

• 1 tsp. lemon zest (grated rind)

• 1/4 tsp. salt

• Freshly ground black pepper

Directions

Combine the lemon juice, molasses, olive oil and mustard in a small bowl and whisk until well blended. Stir in the onion or shallot, lemon zest, salt and black pepper and whisk again.

Calories65Fat3 gSaturated fat0 gSodium85 mg

Carbohydrates9 gCalcium25 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Diabetic exchanges per serving: 1/2 other carb, 1/2 fat.

MOLASSES CHICKEN

Note From Joyce White.

• 3 to 31/2 lb. chicken pieces, preferably legs, thighs, wings

• 1 tsp. salt

• Freshly ground black pepper

• 1 or 2 garlic cloves, crushed

• 2 tbsp. apple cider vinegar

• 3 to 4 tbsp. blackstrap molasses

• 1 tbsp. spicy brown mustard, or more if desired

Directions

Preheat oven to 400 degrees.

Combine the allspice, vinegar, blackstrap molasses and mustard in a small bowl, mix well and set aside.

Lightly oil a large roasting pan. Lightly brush chicken all over with molasses mixture, including under the skin when possible. Place the pieces in the pan, not touching each other.

Set the pan of chicken on the lower oven shelf and bake about 40 minutes, turning over at least twice and generously brushing with the molasses a time or two.

The chicken is done when the juices run golden and the meat thermometer inserted into a thigh registers at least 170 degrees.

Nutrition information per serving (using legs, thighs, wings):

Carbohydrates11 gSaturated fat6 gCalcium42 mg

Protein40 gCholesterol135 mgDietary fiber0 g

Diabetic exchanges per serving: 1 other carb, 51/2 medium-fat meat.

SPICED MOLASSES BREAD

Makes 1 loaf (6 servings).

• 3/4 c. vegetable oil, such as grapeseed, peanut or corn oil, or a mixture of oils

• 3 eggs, room temperature

• 3/4 c. dark molasses

• 1/2 c. granulated sugar

• 3 to 4 tbsp. finely chopped fresh ginger root or 2 or 3 tsp. powdered ginger

• 1 to 2 tsp. ground cinnamon

• 21/4 c. plus 1 tbsp. unbleached flour, divided

• 1/2 tsp. salt

• 1 tsp. baking soda

• 11/2 tsp. baking powder

• 1 c. chopped pecans or walnuts

• 11/2 to 2 tbsp. crystallized sugar, such as Sugar in the Raw

Directions

Preheat oven to 350 degrees. Butter a 5- by 9-inch loaf pan, dust lightly with flour, shake out any excess flour and set the pan aside.

In a large mixing bowl, combine oil, eggs, molasses, sugar, ginger, allspice and cinnamon, and beat vigorously with a whisk until well-blended. Set aside.

Pour the batter into the prepared pan, and shake gently to settle the batter. Set the pan in the center of the hot oven on the lower rack. Bake the bread for 10 minutes and then scatter the crystallized sugar over the top of the loaf evenly.

Continue to bake the molasses bread for an additional 35 to 40 minutes or until it is brown and puffy and a knife or toothpick inserted in the center comes out clean but a little moist. Don't overbake the bread and dry it out; it should be moist.

Remove the pan from the oven and cool on a wire rack for 12 to 15 minutes. Run a metal spatula around the edge of the bread and turn out the bread onto a rack or board lined with a cloth or sheet of wax paper. Turn the bread upright and serve warm, if desired. Or cool and then reheat before serving.

Nutrition information per serving:

Calories790Fat44 gSodium610 mg

Protein11 gCholesterol94 mgDietary fiber4 g