April 8, 1987 |
Orange groves and apple orchards thrive a continent apart but modern transportation allows these fruits to coexist happily on the same produce stand and the same recipe. Thank goodness, because oranges add a spicy citrus tang to the sweet fragrance of apples. While each is a super soloist, together they're a symphony. On a practical level, the acid in oranges helps prevent the flesh of raw apples from turning brown, as in the fresh apple-orange garnish of this calorie-reduced mousse made with fruit juice (instead of added sugar)
January 7, 1987 |
Q. I am a 76-year-old senior citizen and rely on vitamins to supplement my diet. Please answer my question on the use of gelatin-covered vitamins. Isn't the gelatin derived from animal fat? I take lecithin to help eliminate cholesterol, or the build-up of fat in my arteries. Would not the gelatin be detrimental to my health? William Redheffer Absecon, N.J. A. Gelatin is not derived from animal fat. It is a highly refined extract from animal hides. The end result is a pure protein that contains no fat or cholesterol.
November 12, 1986 |
Would you believe, party dishes from just a small amount of leftover meat, fish or poultry? If you have any of these: poultry, fish, pork, veal, lamb or beef, in small amounts, send out the invitations! What's more, these recipes can all be made a day ahead. Try them. CHICKEN VERNONIQUE EN GELEE 1 envelope plus 1 teaspoon unflavored gelatin 3 teaspoons lemon juice pluce water to make 1/4 cup 1 3/4 cups hot chicken or turkey broth, or 2 bouillon cubes dissolved in 1 3/4 cups boiling water 1/4 cup dry white wine 1/2 cup buttermilk or sour cream 2 cups diced or julienned strips of cooked chicken 1 1/2 cups seedless white or green grapes 1 teaspoon minced chives or scallion greens Soften gelatin by sprinkling over lemon juice and water.
November 5, 1986 |
Dear Polly: Could you repeat once more your recipe for whipped cream that holds up for more than a couple of hours? - Barbara Dear Barbara: A little gelatin stabilizes whipped cream so that it holds its shape for at least a day in the refrigerator. This is great for preparing desserts ahead of time. To make the cream, soften one teaspoon unflavored gelatin in 1 tablespoon cold water for five minutes. Heat over low heat or in a microwave oven until the gelatin melts. Add the melted gelatin to 1 cup whipping cream, whisking so the gelatin and cream are well combined.
July 30, 1986 |
Aspic is a magic trick. Watch it wobble as wet as water. Then look again. It's a sheet of glass. Chop it and jewels appear. Stir it into a churning sea. Wrap it around a chicken, a cherry or a trout. Their life lines will lengthen, their freshness will be preserved. Actually, aspic is nothing more than congealed stock, and its magic is simply the effect of gelatin. Gelatin occurs naturally in meat and in foods derived from meat. You've seen it in the jellied mass that collects at the base of a leftover roast or in the gravy of day-old stew.
May 14, 1986 |
At less than 100 calories a serving, sugar-free milkshake mix is a great alternative to sugar-laden soda fountain treats. (Conventional milkshakes can cost you 500 calories or more!) Made from non-fat dry milk, these mixes are low in fat but calcium-rich. Homemade low-cal milkshakes are nutritious snacks. However, the mixes can also be the starting point for other easy treats, even fancy desserts. Here are some Slim Gourmet creations that start out with single-serving packets of sugar-free milkshake mix: ITALIAN RICOTTA PINEAPPLE CHEESECAKE 2 envelopes plain gelatin 1/2 cup boiling water 16-ounce can sugar-free crushed pineapple in juice 1 1/4 cups "light" (low-fat)
March 26, 1986 |
They won't say, "What, ham again?" after Easter if what's left is transformed into delicious dishes that in no way resemble the original. Then, too, you can freeze the ham by wrapping it securely in plastic or foil, and bring it out in a month or so in any of these forms. But do save the bone with some meat clinging to it, and use it first to make this somewhat different and satisfying soup. CARAWAY HAM AND CABBAGE SOUP 3 tablespoons caraway seeds 1 ham bone 2 quarts water 2 teaspoons salt 1/2 medium cabbage, shredded (about 5 cups)