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Linda’s Favorite Kitchen Gadget Gifts

Joseph Joseph Garlic Rocker, at amazon.com, Suggested Retail Price $15.00

 

 

 

 

Taylor Digital Measuring Cup and Scale, at amazon.com, Suggested Retail Price $24.95

 

 

 

 

Snapi, kitchenhappy.com, Suggested Retail Price $6.95

 

 

 

 

CaTcher Citrus Reamer,josephjoseph.com Suggested Retail Price $8.00

 

 

 

 

Microplane Meat Tenderizer, microplane.com Suggested Retail Price $19.95.

 

 

 

 

Microplane Cheese Plane, microplane.com Suggested Retail Price $14.99.

 

 

 

 

Food Pod, fusionbrand.com Suggested Retail Price $14.99

 

 

 

 

Blossom Trivet, spiceratchet.com, Suggested Retail Price $9,99.

 

 

Baggy Rack, jokari.com, Suggested Retail Price $7.99

 

 

 

 

World’s Greatest Potato Masher, amazon.com, Suggested Retail Price $12.89

 

 

Wusthof Classic Vegetable Knife, williams-sonoma.com, Suggested Retail Price $149

 

 

 

 

Pumpking Chiffon Pie

 

 

 

 

It’s a light dessert that has the traditional pumpkin pie flavors and that is welcomed at the end of a large meal.  I make it with a sweet pastry crust that is flavored with orange zest.  This is the grated skin of the orange without the white pith.  The crust can be made ahead, baked and frozen.  You can also make the pie with a simple graham cracker crust.  Add some orange zest to it for extra flavor.

The pumpkin mixture is lightened by folding in stiffly beaten egg whites.  For safety, I use pasteurized eggs.  These are whole eggs that can be found in the egg section of the market.    This recipe makes 1 8-inch pie and can be doubled for 2 pies or for one 12-inch pie. Pumpkin Chiffon Pie

Sweet pastry crust (see recipe)
3/4 cup sugar, divided use
2 eggs, separated
3/4 cup canned pumpkin
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon unflavored gelatin (about 1/2 gelatin envelope)
2 tablespoons cold water
1/2 cup whipping cream
1/2 tablespoon honey

 

Place 1/2 cup sugar, egg yolks, pumpkin, milk, salt and spices into the top of a double boiler and stir until well blended.   Place over boiling water and cook until thickened, stirring constantly, about 5 minutes.  Remove from heat.  Soak gelatin in cold water for 1 minute; stir into hot pumpkin mixture until dissolved.  Cool in refrigerator.  Beat egg whites in an electric mixer until stiff; gradually beat in remaining 1/4 cup sugar until mixture stands in stiff peaks. When pumpkin mixture is cool and begins to thicken, fold in the beaten egg whites.  Pour mixture into baked pie crust. Refrigerate at least 4 hours to set.  Whip cream and honey together until cream is stiff and pipe or dollop onto pie.  The pie can be returned to the refrigerator or served.

Sweet Pastry Crust

This sweet dough is a cookie-type of pastry.  It is easier to handle than regular pie dough.  It can be re-rolled and re-shaped without spoiling the quality and can be frozen raw or after it has been baked in a pie plate.

4 ounces softened butter (1 stick)

1/2 cup sugar

1 teaspoon vanilla extract

Zest from 1 orange

4 egg yolks

2 cups flour

Place butter and sugar in a bowl and cream together.  Add the vanilla and orange zest and mix in thoroughly.  Add the egg yolks, one at a time, to the mixture and blend until the mixture is smooth.Place the flour on a counter top in a circle leaving the center empty. Add the egg mixture to the center hole and draw the flour into the egg mixture and knead with your hands until a dough is formed. Place in a plastic bag and let rest in the refrigerator for at least 1 hour or overnight.

Preheat oven to 375 degrees. Remove dough from refrigerator and place on a floured surface.  Roll out and line the pie plate. Prick the dough with a fork. Place parchment paper or foil in the pie plate and fill it with pie weights, rice or dried beans to weight the pastry down.   Bake for 15 minutes.  Take out of oven and remove the false filling and paper.  Return to the oven and finish baking for 8 to 10 minutes.  It should be a light golden color.

Excited to launch my new book: Fast and Flavorful Great Diabetes Meals from Market to Table

 

 

 

 

 

Quick – easy dinners packed with flavor and made in minutes.  Try the Chinese Braised Shrimp, Indian-Spiced Chicken, Southwestern Honey Glazed Pork or a comforting Spaghetti Bolognese.

The recipes are based on ingredients you can pick up at the Supermarket and assemble in minutes at home.

To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org. Or, go to your local book shop.

Blue cheese adds tang to veal cutlets

 

 

 

 

Juicy veal cutlets with a tangy Roquefort sauce creates a tasty dish. Veal cutlets only take 2 or 3 minutes to cook. They will continue to cook in their own heat once removed from the skillet. Just one ounce of cheese helps to make a very light, flavorful sauce.

Use a skillet that just fits the veal in one layer. If the skillet is too large the sauce will run dry. If your skillet is too small, cook the veal in batches so that the pieces are only in one layer. This meal contains 602 calories with 23 percent of calories from fat.

Complete recipe at www.miamiherald.com, search gassenheimer



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