Healthy Desserts

Who says desserts are unhealthy. Below are 3 heavenly and healthy dessert recipe, they’re so good, you wont believe it’s health food!

Baked Apples with Dried Fruits & Walnuts

6 medium apples
1 cup walnut pieces
1/2 cup raisins or dried cranberries
1/4 cup unsweetened shredded coconut (optional)
2 tablespoons maple syrup
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apricot preserves
1 1/2 cups apple cider
1 tablespoon butter
1/2 teaspoon vanilla extract

1. Preheat oven to 375°F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray.

2. Core apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, more or less where the peeled and unpeeled areas meet. With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.

3. Place walnuts, raisins (or dried cranberries) and coconut (if using) in a food processor. Chop the mixture fairly well, but not too fine; you want it to remain somewhat textured. Add syrup, lemon zest, cinnamon and nutmeg; pulse several times to combine.

4. Place the apples in the prepared baking dish and gently press 1/4 cup filling into each cavity. Spoon a generous tablespoon of preserves onto the crater of each apple.

5. Combine cider and butter in a small saucepan; heat over low heat until the butter has melted. Remove from the heat and stir in vanilla. Pour the liquid over and around the apples.

6. Cover the apples loosely with tented foil and bake on the center rack for 30 minutes. Remove foil and baste the apples well. Continue to bake, uncovered, for 20 to 35 minutes more (depending on the size of the apples), basting every 10 minutes, until the apples are tender throughout. The best way to test them is with a thin bamboo skewer; the slightest bit of resistance near the center is OK because they'll finish cooking as they cool.

7. Let the apples cool right in the pan, basting periodically. Serve warm, at room temperature or cold, with some of the pan juices spooned over each. Makes 6 servings

Vege Chocolate Brownies

Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1. Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.

2. Melt the chocolate in a double boiler or over a very low flame.

3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.

4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture. Serves 10.

Treats For Your Kids

June School Holidays are here. Why not pamper your kids with a delicious meal? Below are 2 recipes, specially for you and your family.

Fruity Summer Smoothie
(Serves 2)

12 red seedless grapes
1/2 cup milk
1 (6 ounce) container peach yogurt
2 tablespoons white sugar
2 teaspoons vanilla extract
1 cup ice

1. In a blender, mix the grapes, milk, peach yogurt, sugar, vanilla, and ice.
2. Blend until smooth.

Crab Cakes with Plum Vinaigrette
(Serves 4)

2 cups fine dry white bread crumbs
1 tsp Old Bay Seasoning
1 lb crab meat
4 Tbsp red bell pepper, finely chopped
4 Tbsp yellow bell pepper, finely chopped
1/2 small onion, finely minced
2 Tbsp freshly minced parsley
2 tsp fresh squeezed lemon juice
1-2 dashes Tabasco sauce
1/2 c mayonnaise
1/2 tsp salt
2-4 Tbsp butter to fry crab cakes

Vinaigrette:
1 cup plum sauce
2 Tbsp rice vinegar
1-2 dash Tabasco sauce

1. Combine bread crumbs and 1/2 tsp Old Bay seasoning in wide shallow bowl. Set aside.
2. Flake crab into a large bowl.
3. Add the peppers to the crab with the onion, parsley, lemon juice, Tabasco, mayonnaise, salt, and the remaining 1/2 tsp Old Bay seasoning: Stir to combine.
4. Divide crab mixture into 8 equal portions. Roll each portion into a ball. Roll balls in seasoned bread crumbs, and then flatten into 1/2″ thick disks.
5. Cover with plastic wrap and chill well. Best to refrigerate for several hours or make them the night before.
6. For vinaigrette, stir together the plum sauce, rice vinegar, and Tabasco. Set aside.
7. Line large skillet over medium heat, melt butter until it sizzles. Gently add crab cakes.
8. Sautéed until golden on both sides, 3-4 minutes per side. Serve hot in a bit of plum vinaigrette.

Valentine's Day Recipes

Planning a romantic dinner for V-day?
Restaurants can be so crowded during Valentine's Day. So why not do it at home or have a picnic under the stars.
Below is a menu, we at Stamford Catering came up with for V-day.

Entree

Mixed Greens with Raspberry Vinaigrette Dressing

4 cups mixed salad greens
1/2 cup grape tomatoes
1 small red onion, chopped
1/4 cup dried cranberries or dried cherries
1/4 cup pecans, toasted and chopped
2 teaspoons grated Parmesan cheese
1/4 cup olive oil
1/4 cup raspberry vinegar or red wine vinegar

1. Preparation - Combine greens, tomatoes, onions, cherries, pecans and Parmesan cheese in a large bowl.
2. In a small bowl, whisk together olive oil and vinegar until well blended.
3. Add salt and pepper.
4. Pour half of the dressing over the salad.
5. Toss to mix well and thoroughly coat.
6. Add additional dressing according to taste.

Main

Seafood Bouillabaisse

2 cans chopped clams with juice
1 cup clam juice
3 cloves garlic, crushed
1/2 cup olive oil
3 sprigs parsley, chopped
1 cup fresh king crab legs
1 cup angel hair pasta

1. Simmer clams, juice, garlic, olive oil and parsley for 30 minutes.
2. Add crab legs and simmer an additional 30 minutes.
3. Serve over pasta.
4. Seafood mixture can be prepared in advance.

Dessert

New York Chocolate Cheesecake

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish

1. Preheat oven to 350 degrees F
2. Lightly grease the bottom and sides of a 9-inch spring-form pan.
3. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well.
4. Press onto the bottom of springform pan and set aside.
5. In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy.
6. Add the flour to the cream cheese mixture and beat until smooth.
7. Add the melted chocolate and sour cream and mix well.
8. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended.
9. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set.
10. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan.
11. Refrigerate at least 4 hours or overnight before serving.
12. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
13. Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.