Orange Pineapple Sherbet

• 1/2 cup sugar
• 1/3 cup water
• 1 can (15 1/4 ounces) unsweetened crushed pineapple, undrained
• 1 1/4 cups buttermilk
• 1/4 cup orange juice
• 1 can (11 ounces) mandarin orange segments, drained

1. Heat sugar and water to boiling in a medium saucepan, stirring until sugar is dissolved; cool. Process sugar syrup, pineapple, buttermilk, and orange juice in a blender until smooth.

2. Freeze mixture in an ice cream maker, adding oranges just before mixture is frozen.

Makes 8 servings.

From 1001 Low-Fat Vegetarian Recipes

Stuffed Peppers (Poivrons Farcis)

• 1 1/2 pounds sweet Italian sausages, casings removed, and browned
• 1 1/2 cups coarsely grated zucchini (about 1 large)
• 1/2 cup finely chopped red onion
• 1/3 cup minced fresh parsley
• 1/4 cup fine dry breadcrumbs
• 1 large egg
• 1 teaspoon ground black pepper
• 3/4 teaspoon salt
• 1/2 teaspoon minced fresh rosemary
• 4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
• Fresh rosemary sprigs

Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.

Yield: 8 servings

from Bon Appetit via Epicurious

Shepherd's Pie

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 pound ground lamb (or substitute half with another ground meat)
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh or dry rosemary
• 1 tablespoon chopped Italian parsley
• 1 cup frozen peas
• 2 pounds russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• Kosher salt to taste

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Tip Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.

reviewer suggested alterations:

• saute some mushrooms first, deglaze pan with wine or sherry, and continue as directed
• use all or part ground beef, add garlic (or garlic powder) + bell peppers to the meat
• no need to peel potatoes for crust
• double beef broth, carrots, tomato paste, herbs
• add corn along with peas
• add soy sauce or worchestershire along with beef broth
• add grated parmesan, sharp cheddar or gruyere cheese to the mashed potatoes
• add parsnips, sweet potatoes or other root veg to the potatoes

Makes 6 servings.

from Cookie magazine via Epicurious

Rhubarb Compote

This unusual uncooked dessert was inspired by the compote served at Rendezvous in Cambridge, Massachusetts.

• 1 lb. rhubarb, leaves trimmed
• 10 dried apricots, coarsely chopped
• ⅓ cup dried cranberries
• ⅓ cup honey
• 8 small rosemary sprigs (about 2 inches each)
• 2 tsp. orange liquor, such as Grand Marnier or Cointreau
• ~ Chopped mint for garnish

1. Slice the rhubarb crosswise into ½-inch pieces. (If the stalks are really thick, cut them in half lengthwise first.)

2. In a medium non-reactive bowl (glass or stainless steel), combine the rhubarb with the apricots, cranberries, honey, rosemary, and liquor. Mix well, cover, and refrigerate for 24 hours. Stir twice during this time frame.

3. Remove the rosemary sprigs before serving and garnish the compote with the mint.

This compote can be stored in the fridge for up to three days. I served my version three ways: atop panna cotta, over yogurt, and snarfed straight from the mixing bowl. Would also make a great topping for pork chops or duck breasts.

Orange/Peach/Habanero Jam

• 3 lbs. ripe peaches, peeled and quartered
• 1/2 medium sized orange, quartered and seeded
• 2 habaneros, seeds and all
• 4 cups sugar
• 1/4 tsp almond extract
• 3/4 cup honey

Combine peaches, sugar and honey in a dutch oven, stir well. Cover and let stand 45 minutes. In food processor or blender, chop oranges and habaneros until finally chopped, scraping down sides a couple of times. Place orange, habaneros and an equal amount of water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer 10 minutes.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium high and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil, cook, uncovered 20 to 25 minutes or until a candy thermometer registers 221F, stirring often. Remove from heat, stir in almond extract. Skim off foam with metal spoon.

Quickly pour hot mixture into hot jars, leaving 1/4 inch headspace, wipe jar rims. Cover with lids and Process in boiling water bath 10 minutes.

Yield: 6 half pints

Basic Whole Wheat Buttermilk Waffles

• 1/2 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 3 tablespoons melted butter

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda, and set aside. In a second bowl, beat together the eggs and buttermilk, and stir in the melted butter. Stir the wet ingredients into the dry ingredients until moistened. Do not over-mix. The batter should be a little lumpy.

Cook following directions for waffle maker.

Pear Ginger Raisin Muffins

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ground ginger powder
• 1/2 cup raisins
• 1 medium ripe pear (such as Anjou or Bartlett), roughly chopped (about 1 cup)
• 6 Tbsp. unsalted butter (3/4 stick), at room temperature
• 3/4 cup light brown sugar
• 1 tsp. vanilla
• 2 large eggs, lightly beaten
• 1 Tbsp. grated fresh ginger root
• 1 cup plain yogurt

1. Preheat oven to 350°F.

2. Sift together flour, baking powder, baking soda, salt, cinnamon, and ground ginger powder in a large mixing bowl. Toss in raisins and diced pear.

3. In a separate bowl, cream together butter, brown sugar and vanilla. Stir in eggs and ginger root.

4. Add flour mixture to butter mixture, stirring until just combined.

5. Carefully fold in yogurt.

6. Spoon batter into greased muffin tins, about 3/4 full.

7. Bake until lightly browned, about 20-25 minutes, or until a toothpick inserted comes out clean.

8. Allow muffins to cool a few minutes before serving.

Yield: 10 muffins (1 muffin per serving)

(via Apartment Therapy: The Kitchen)