Recipes: Shrimp and Fennel Bisque, Chicken in Peanut Sauce, Raspberry Truffle Brownies, Amaretto Cake, Almond Coffee

Shrimp and Fennel Bisque

Serves 6.

This bisque is a luxurious way to open a holiday meal. Adapted from "Simply Shrimp," by Rick Rodgers (Chronicle Books).

8 oz. medium shrimp, peeled (reserve shells for broth) and deveined

4 c. chicken broth, preferably homemade or low-sodium canned broth

2 tbsp. unsalted butter

2 c. chopped (¼-inch dice) fennel bulb

2 tbsp. flour

1/3 c. dry vermouth

1 tbsp. tomato paste

½ c. heavy cream

2 tsp. anise-flavor liqueur, such as Pernod

¼ tsp. freshly ground white pepper

Chopped fennel fronds, for garnish

In a medium saucepan, bring shrimp shells and broth to simmer over high heat. Reduce heat to low and simmer 30 minutes. Strain stock into bowl, discarding shells. Set aside.

In a large Dutch oven or flameproof casserole dish, heat butter over medium-low heat. Add fennel and shallots, cover and cook until fennel softens, about 10 minutes. Sprinkle with flour and stir 1 minute. Gradually stir in broth. Stir in vermouth and tomato paste. Bring to simmer over high heat, stirring to dissolve tomato paste. Return heat to medium-low and simmer, uncovered, until fennel is very tender, about 10 minutes. Add shrimp and cook until pink and firm, about 3 minutes.

Pour mixture into wire sieve set over bowl. Transfer solids with about 2 cups of liquid to blender and process until smooth. Return puree and cooking liquid in bowl to saucepan. Add cream and liqueur. Bring just to simmer over medium heat. Season with salt and pepper. Serve hot, garnishing each serving with chopped fennel fronds.

Calories160

Carbohydrates7 g

Protein8 g

Fat11 g

including sat. fat6 g

Sodium506 mg

Calcium52 mg

Dietary fiber1 g

Diabetic exchanges per serving: 1 vegetable exch., 1-lean meat exch. and 1½ fat exch.

Chicken in Peanut Sauce

1 (3-lb.) chicken, quartered

¾ c. CocoRibe coconut rum liqueur

½ c. flour

2 tbsp. oil

2 tbsp. butter

1 garlic clove, crushed

¼ tsp. ground cinnamon

¼ tsp. ground ginger

1 c. chicken broth

½ c. heavy cream

2 tbsp. chopped parsley

Combine chicken and coconut rum liqueur in a shallow dish. Let stand 1 hour in the refrigerator. Drain and reserve liqueur. Coat chicken thoroughly with flour. Reserve any excess flour.

In a large skillet heat oil and butter. Add chicken and brown well on all sides. Add onion and garlic and cook until tender, 3 to 5 minutes. Add cinnamon, ginger and broth and simmer, covered, 25 minutes. Stir in cream and cook 5 minutes.

Combine reserved flour with reserved liqueur and stir until smooth. Add to skillet and cook, stirring constantly, until all sauce boils and thickens, 3 to 4 minutes. Sprinkle with peanuts and parsley.

Nutrition information per serving:

Carbohydrates31 g

Protein45 g

Fat42 g

including sat. fat16 g

Cholesterol174 mg

Calcium75 mg

Dietary fiber1 g

Diabetic exchanges per serving: 1 bread/ starch exch., 1 other carb. exch., 6-fat meat exch. and 2½ fat exch.

Raspberry Truffle Brownies

Serves 12.

¾ c. (1½ sticks) unsalted butter

4 oz. unsweetened chocolate, chopped

3 eggs

2 c. granulated sugar

1/3 c. raspberry jam

1 c. flour

¼ tsp. salt

1 c. semisweet chocolate chips

Cooking spray

Powdered sugar

Bake until toothpick inserted in center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic wrap and store at room temperature.) Dust with powdered sugar. Cut into 12 wedges and serve.

Nutrition information per serving:

Calories436

Carbohydrates60 g

Protein4 g

including sat. fat13 g

Cholesterol84 mg

Sodium73 mg

Calcium25 mg

Dietary fiber3 g

Amaretto Cake

Serves 16.

This is a pretty boozy cake. If you want to tame the taste, substitute fresh lemon juice for some of the Amaretto. Adapted from "The Cake Doctor," by Anne Byrn (Workman Publishing).

Cake:

Cooking spray

1 (18.25-oz.) pkg. plain yellow cake mix

1 (5.1-oz.) pkg. vanilla instant pudding mix

¾ c. Amaretto (almond-flavored liqueur)

½ c. water

½ c. oil

¼ tsp. pure almond extract

Glaze and garnish:

1 c. powdered sugar, sifted

3½ tbsp. Amaretto

1/3 c. slivered almonds, toasted

To prepare cake: Preheat oven to 350 degrees. Combine cake mix, pudding mix, ¾ cup Amaretto, water, oil, eggs and almond extract in a large mixing bowl. Blend with electric mixer on low speed 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. (Batter should look thick and smooth.) Pour batter into prepared pan, smoothing top out with rubber spatula.

Bake on center rack until cake is golden brown and springs back when lightly pressed with finger, 48 to 52 minutes. Remove pan from oven and place on wire rack to cool 20 minutes. Run long, sharp knife around edge of cake and invert onto rack and then again onto serving platter.

To prepare glaze: Stir powdered sugar and Amaretto in a small mixing bowl until well combined. Spoon glaze over top of warm cake, allowing it to drizzle down sides. Scatter toasted almonds over top. Allow cake to cool completely before slicing. Store cake, covered in plastic wrap or under glass cake dome, at room temperature up to 4 days or in refrigerator up to 1 week. Or freeze it, wrapped in aluminum foil, up to 6 months. Thaw cake overnight before serving.

Nutrition information per serving:

Calories300

Protein3 g

Fat12 g

including sat. fat2 g

Cholesterol53 mg

Sodium331 mg

Dietary fiber0 g

Diabetic exchanges per serving: 1 bread/ starch exch., 2 other carb. exch. and 2½ fat exch.

Almond Coffee

Serves 1.

1 oz. brandy

Brown sugar

1 c. hot espresso

Heavy cream

Heat brandy and almond liqueur in an Irish coffee glass (do not boil). Add brown sugar to taste. Fill glass with hot espresso and stir. Top with a layer of cream.

Nutrition information per serving:

Carbohydrates11 g

Protein1 g

Fat5 g

including sat. fat3 g

Cholesterol17 mg

Calcium19 mg

Dietary fiber0 g