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Brisket in Sweet and Sour Sauce October 18, 2008
Brisket in Sweet and Sour Sauce
~~~Sweet and Sour Sauce~~~
1 medium onion, peeled and quartered
1 two-inch piece fresh ginger, peeled
6 large cloves garlic
1/4 cup Dijon mustard
1/2 cup dry red wine
1-1/2 cups Coca-Cola or ginger ale
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 tsp. ground cloves
1 TB coarsely ground pepper, or to taste
Place sauce ingredients into a food processor, and process with steel blade until smooth.
~~~Brishet~~~
1 (6 to 7 lb.) first cut brisket, rinsed and patted dry.
Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it.
Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for 1 more hour or
until fork tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain,
to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.
Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed.
Return meat to sauce and warm in a preheated 350º F., oven for 20 minutes.
Serve warm.
Slim Very Berry Cobbler October 4, 2008
Slim Very Berry Cobbler
Ingredients
1 cup unbleached or all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 16-ounce package frozen pitted tart red cherries
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 cup water
4 teaspoons cornstarch
1/8 teaspoon almond extract
2 egg whites
3 tablespoons fat-free milk
Coarse sugar or granulated sugar
Sliced almonds
Directions
1. In a mixing bowl, mix flour, 1 tablespoon sugar, baking powder and
nutmeg. Cut in margarine until mixture resembles coarse crumbs. Make a
well in the center.
2. For filling: In a large saucepan combine cherries, raspberries, 1/3
cup sugar, brown sugar, water and cornstarch. Stir in almond extract.
Let stand for 20 minutes. Cook and stir until thick and bubbly. Transfer
the mixture to an 8×8x2-inch baking dish (2 quart square).
3. Combine egg whites and skim milk. Add to the flour mixture and stir
until dough just clings together. Spoon dough in 6 mounds over the hot
cherry filling. Sprinkle with coarse sugar and almonds.
4. Bake, uncovered, in 400 degree F oven 20 to 25 minutes or until a
toothpick inserted into topping comes out clean. Makes 6 servings
