Publix GreenWise Market Magazine - December 2008
A merry holiday brunch sets the tone for a festive day—with half the work of a traditional dinner.
When anticipation finally yields to the excitement of Christmas morning, offer your family and guests a delicious brunch that’s decadent—in a reasonable sort of way. You can choose organic and natural ingredients and cut the fat and sodium from dishes that are sure to be special treats for a special day. Start by serving chai tea, then move on to a hearty egg casserole, whole grain sweet bread and fruit tray. Or serve up a delicious egg-and-fruit dish that’s reminiscent of a giant popover and accompany it with juice and fresh-brewed coffee. The recipes that follow will show you how to make easy yet festive work of a memorable holiday meal.
Your neighborhood Publix carries a wide selection of organic ingredients, including those shown with an asterisk (*) in these recipes.
START TO FINISH: 25 MINUTES
Chai is the word for ‘tea’ in many regions of the world. Recipes always include spices— most commonly cardamom, cinnamon, ginger and cloves—but can vary from region to region and even household to household.
2 3-inch sticks of cinnamon
8 ¬-inch slices fresh ginger* or « teaspoon ground ginger
1« teaspoons ground nutmeg*
1 teaspoon whole cloves (24) or dash ground cloves
¬ teaspoon ground cardamom
4 cups cold water
2⁄3 cup sugar
16 black tea bags*
4 cups cold Publix GreenWise Market Organic Milk*
ONE For the spice bag, cut a double-thickness 6-inch square of 100% cotton cheesecloth. Place spices in the center of the cloth. Gather the corners and tie with a clean string.
TWO In a large saucepan combine water and sugar. Add spice bag to sugar mixture. Bring to a full rolling boil; remove saucepan from heat. Immediately add tea bags.
THREE Cover and let steep for 3 to 5 minutes. Remove spice bag and tea bags.
FOUR In a small saucepan heat milk until hot, but not boiling. (Or microwave on 100% power [high] for 3 to 4 minutes or until hot, but not boiling.) Combine milk and tea mixture in a pitcher. Beat with a whisk until frothy. Serve hot. (Or cover and chill; serve over ice.) Makes 8 servings.
Nutrition Facts per serving: 130 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 54 mg sodium, 23 g carbo., 0 g dietary fiber, 4 g protein.
|Fresh Fruit with Coconut-Pecan Yogurt Sauce|
START TO FINISH: 30 MINUTES
Customize the sauce to your liking by adding more yogurt or coconut, or by subbing lemon yogurt or sliced almonds in place of what’s listed.
1 6-ounce carton plain yogurt*
2 tablespoons shredded coconut
1 tablespoon chopped pecans
1 medium pineapple,* peeled, cored and thinly sliced
2 red grapefruit,* peeled, seeded and sliced crosswise or sectioned
2 oranges,* peeled, seeded and sliced crosswise or sectioned
2 bananas,* peeled and cut into 1-inch pieces
8 strawberries, halved
8 fresh mint sprigs
ONE In a small bowl combine yogurt, coconut and pecans. Transfer sauce to a serving bowl.
TWO Arrange the slices of pineapple, grapefruit, oranges and bananas on a serving platter or in individual dishes. Garnish with fresh strawberries and mint sprigs. Serve with Coconut-Pecan Yogurt Sauce. Makes 8 servings.
Nutrition Facts per serving: 125 cal., 2 g total fat (1 g sat. fat), 1 mg chol., 16 mg sodium, 28 g carbo., 4 g dietary fiber, 3 g protein.
Almond Breakfast Bread
START TO FINISH: 5 HOURS 35 MINUTES OVEN: 350§F
Cardamom is an aromatic spice that is related to ginger. It is commonly used in Scandinavia, where it is used more than cinnamon, and in the Middle East.
1 package active dry yeast
1⁄3 cup warm water (105øF to 115øF)
2 cups all-purpose flour*
1« cups whole wheat flour*
¬ cup plus 3 tablespoons packed brown sugar, divided
« teaspoon salt
1 teaspoon ground cardamom, divided
« cup cold butter*
2 large Publix GreenWise Market Organic Eggs,* lightly beaten
« cup plus 1 tablespoon Publix GreenWise Market Organic Fat Free Milk*
« teaspoon plus 1⁄8 teaspoon almond extract, divided
« cup ground almonds
2 tablespoons granulated sugar
2 tablespoons butter,* melted
1 cup powdered sugar
ONE In a small mixing bowl combine yeast with warm water; set aside. In a large mixing bowl stir together the all-purpose flour, whole wheat flour, ¬ cup brown sugar, salt and « teaspoon cardamom. Cut in cold butter until mixture resembles fine crumbs. Stir in the yeast mixture, eggs, « cup milk and « teaspoon almond extract until combined. Cover and refrigerate for 2 hours or until dough is easy to handle.
TWO For the filling, stir together ground almonds, 3 tablespoons brown sugar, granulated sugar and the remaining « teaspoon cardamom; set aside.
THREE Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each portion into a ball. Cover and let rest for 10 minutes. Gently roll each portion of dough into a 10-inch circle. Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter; sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle. Gently press edges to seal.
FOUR With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for at least 2 hours or up to 24 hours.
FIVE Let stand at room temperature for 20 minutes before baking. Preheat oven to 350øF. Bake for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Cool slightly on foil on a wire rack.
SIX In a small bowl combine powdered sugar, 1 tablespoon milk and 1⁄8 teaspoon almond extract. Stir in water, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle over bread. Or, if desired, omit the icing and sprinkle with powdered sugar. To serve, transfer bread to a serving platter; cut into wedges. Serve warm. Makes 12 servings.
Nutrition Facts per serving: 330 cal., 13 g total fat (7 g sat. fat), 61 mg chol., 186 mg sodium, 49 g carbo., 3 g dietary fiber, 7 g protein.
|Hearty Holiday Breakfast Casserole|
START TO FINISH: 1 HOUR 10 MINUTES OVEN: 350øF
Save time and effort on a busy morning by assembling this dish ahead of time. Prepare it through Step 2, then cover and refrigerate it for up to 24 hours. Since it will be chilled, you will need to add about 10 minutes to the bake time.
Nonstick cooking spray*
3 cups frozen shredded hash brown potatoes
¾ cup shredded Monterey Jack cheese with jalape¤o peppers or shredded cheddar cheese (3 ounces)
4 ounces lean diced cooked ham (¾ cup)
« cup chopped red sweet pepper
¬ cup sliced green onions* (2)
4 large Publix GreenWise Market Organic Eggs,* lightly beaten
1 12-ounce can evaporated fat-free milk
1⁄8 teaspoon black pepper
ONE Preheat oven to 350§F. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, red pepper and green onions.
TWO In a bowl combine eggs, milk and pepper. Pour egg mixture over potato mixture in dish.
THREE Bake, uncovered, for 40 to 45 minutes until 165øF (use a meat thermometer to accurately ensure doneness). Let stand 5 minutes before serving. Makes 6 servings.
CASSEROLE FOR 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes until 165øF (use a meat thermometer to accurately ensure doneness). Let stand 5 minutes before serving. Makes 12 servings.
Nutrition Facts per serving: 270 cal., 10 g total fat (5 g sat. fat), 169 mg chol., 478 mg sodium, 28 g carbo., 2 g dietary fiber, 18 g protein.
Apple Dutch Babies
START TO FINISH: 52 MINUTES
These giant popovers, filled with caramelized apples, bake in two glass pie plates. If you only have one pie plate, you can also use a 10-inch ovenproof skillet.
6 large Publix GreenWise Market Organic Eggs*
12⁄3 cups Publix GreenWise Market Organic Low-Fat (1 percent) Milk*
5 tablespoons sugar, divided
1 teaspoon vanilla*
½ teaspoon salt
½ teaspoon finely shredded lemon peel
12⁄3 cups all-purpose flour*
1 tablespoon plus 4 teaspoons butter* or margarine, divided
2 pounds Golden Delicious or Granny Smith apples,* peeled, cored and cut into
½ cup pure maple syrup plus additional for serving (optional)
ONE Preheat oven to 425°F. Position oven rack in lower third of oven. Combine eggs, milk, 2 tablespoons sugar, vanilla, salt and lemon peel in a large mixing bowl. Add flour and beat with an electric mixer on medium-low or medium speed for 1 minute.
TWO Place 2 teaspoons butter in each of two 9-inch pie plates. Heat plates in oven for 2 minutes or until butter is melted. Divide batter between plates. Bake for 22 to 25 minutes or until pancakes are puffed and golden brown.
THREE Meanwhile, melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add remaining 3 tablespoons sugar and the apples. Cook, stirring occasionally, for 12 to
18 minutes or until apples begin to brown. Add ½ cup maple syrup; bring to a boil and cook and stir for 1 minute.
FOUR Spoon apple mixture into centers of pancakes. Serve with additional maple syrup, if desired. Makes 8 servings.
Nutrition Facts per serving (without additional maple syrup): 338 cal., 8 g total fat (4 g sat. fat),
170 mg chol., 248 mg sodium, 59 g carbo., 3 g dietary fiber, 9 g protein.