Wednesday, 10 April 2013

Caramelized Pear Bread Pudding


Sweet caramelized pears are the highlight of this comforting, custardy, raisin-studded bread pudding. When turned out of its baking dish, the flanlike pudding sits in a pool of intense caramel syrup, making it worthy of any holiday table. Serve warm or chilled.

8 servings

Active Time: 1 hour

Total Time: 2 3/4 hours (including cooling time)

INGREDIENTS
2 1/2 cups low-fat milk
4 large eggs
1/2 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon freshly grated lemon zest
1/8 teaspoon ground nutmeg
4 cups cubed, day-old country-style bread, crusts trimmed (4-6 slices), preferably whole-wheat
2 tablespoons raisins, or currants
1 teaspoon butter, softened, plus 2 tablespoons, divided
2 ripe pears, peeled, halved and cored
1 tablespoon lemon juice

PREPARATION
Heat milk in a medium saucepan over medium-low heat, stirring, until steaming, 4 to 6 minutes. Whisk eggs in a large bowl until blended; gradually whisk in 1/4 cup sugar. Slowly whisk in the hot milk until blended. Whisk in vanilla, lemon zest and nutmeg.
Add bread and raisins (or currants) to the milk mixture; gently fold together. Press down lightly with the back of a large spoon. Cover and set aside at room temperature.
Butter the bottom and sides of a round 2-quart baking dish with 1 teaspoon butter. Preheat oven to 350°F. Put a kettle of water on to boil.
Cut each pear half lengthwise into 4 slices. Place in a medium bowl and toss with lemon juice.
Heat a medium skillet over low heat until hot. Add the remaining 2 tablespoons butter and swirl until just melted and the foam subsides. Sprinkle the remaining 1/4 cup sugar over the melted butter. Arrange the pear slices on their sides in the pan in an even layer. Increase the heat to medium-low and, without stirring, let the pears begin to brown and the sauce slowly caramelize, adjusting the heat as needed to prevent burning, about 10 minutes. Remove the pan from the heat and carefully turn each pear slice with a fork. Return to the heat and cook until the sauce is uniformly golden, 2 to 4 minutes more.
Carefully transfer the pears one at a time to the prepared baking dish, arranging them decoratively in a circle and slightly overlapping them if necessary. Use a heatproof silicone spatula to scrape any remaining syrup over the pears.
Set the baking dish in a shallow baking pan. Spoon the bread and custard mixture into the baking dish. Press down on the bread until it is submerged in the custard. Place the pan in the oven and carefully add the hot water to the shallow baking pan until it is halfway up the sides of the baking dish.
Bake until the pudding is browned on top and set in the center, 1 to 1 1/4 hours. Carefully remove the pan from the oven. Transfer the baking dish to a wire rack and let cool for at least 45 minutes. To serve, run a knife around the edge of the pudding. Place a serving platter over it and invert the pudding onto the platter.

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 1 day.

NUTRITION
Per serving: 217 calories; 7 g fat ( 4 g sat , 1 g mono ); 119 mg cholesterol; 31 g carbohydrates; 8 g protein; 2 g fiber; 142 mg sodium; 89 mg potassium.

Nutrition Bonus: Calcium (15% daily value)

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrates, 1 fat

Source: http://www.eatingwell.com/recipes/caramelized_pear_bread_pudding.html

Spinach & Feta Soufflé


This elegant spinach and feta soufflé gets its inspiration from spanakopita, the classic Greek pie made with phyllo pastry. While soufflés have a reputation for being tricky to make, they’re actually quite easy. Serve with olive oil-roasted potatoes and a tomato-cucumber salad tossed in a lemony dressing.

Recipe
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4 servings

Active Time: 40 minutes

Total Time: 1 1/4 hours

INGREDIENTS
2 tablespoons fine dry breadcrumbs
8 cups fresh spinach (about 8 ounces), stemmed and washed
1 1/2 teaspoons canola oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 1/2 cups low-fat milk, divided
1/3 cup cornstarch
2 large egg yolks
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh mint or dill
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
6 large egg whites

PREPARATION
Position rack in lower third of oven; preheat to 375°F. Coat a 2-quart soufflé dish or similar deep, straight-sided casserole dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
Heat a large skillet over medium heat. Add spinach with the water still clinging to the leaves and cook, stirring, just until wilted, 2 to 3 minutes. Transfer to a colander to drain. Squeeze out excess liquid and chop.
Wipe out the pan, add oil and heat over medium heat. Add onion and garlic and cook, stirring, until softened, 2 to 4 minutes. Add the chopped spinach and cook, stirring, until heated through and quite dry, about 2 minutes.
Heat 1 cup milk in a heavy medium saucepan until steaming. Dissolve cornstarch in the remaining 1/2 cup cold milk in a small bowl. Add to the hot milk and cook, whisking constantly, until thickened and smooth, 2 to 3 minutes. Remove from the heat and let cool slightly. Add egg yolks, one at a time, whisking until incorporated. Stir in the reserved spinach mixture, feta, mint (or dill), 1/4 teaspoon salt and pepper.
Beat egg whites in a large mixing bowl with an electric mixer on medium speed until foamy. Add the remaining 1/4 teaspoon salt; gradually increase speed to high and beat until stiff (but not dry) peaks form.
Whisk about one-third of the beaten egg whites into the spinach mixture to lighten it. Fold the spinach mixture back into the remaining whites with a rubber spatula. Turn into the prepared dish and smooth the top.
Bake the soufflé until puffed and the top feels firm to the touch, 35 to 40 minutes. Serve immediately.

NUTRITION
Per serving: 222 calories; 8 g fat ( 4 g sat , 3 g mono ); 109 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 14 g protein; 2 g fiber; 642 mg sodium; 636 mg potassium.

Nutrition Bonus: Vitamin A (122% daily value), Folate (39% dv), Vitamin C (33%), Calcium (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat

Source: http://www.eatingwell.com/recipes/spinach_feta_souffle.html