An inspired pie recipe and cauliflower slawBy: Alicia Ross
Start to finish: about 20 minutes
Yield: makes about 6 cups, or 12 servings
1/4 cup capers in brine, drained well
4 tablespoons light mayonnaise
3 tablespoon 1 percent milk
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 pound finely chopped cauliflower
1 1/2 cups sliced red seedless grapes
1/3 cup sliced scallions
Place the capers on paper towels and drain for 5 minutes. Meanwhile, prepare the dressing. In a small bowl, mix together the mayonnaise, milk, sugar, garlic powder and black pepper. Whisk well and set aside.
Heat butter over medium in a nonstick skillet until it begins to foam. Carefully add the capers. (Depending on how much moisture is left, they may spit and sputter a bit.) Stir and cook until they are crispy, about 3 minutes. Drain well, again, on paper towels.
Combine the cauliflower, grapes and scallions in a medium bowl. Add the dressing and toss to coat well. Stir in the capers and serve, or cover and refrigerate for up to 4 hours before serving.
Approximate values per serving: 55 calories, 1 g fat (0.9 g saturated), 4 mg cholesterol, 1.2 g protein, 7.5 g carbohydrates, 1.3 g dietary fiber, 141 mg sodium.
I came across an old quote from poet Edgar Guest that I adore: “There’s no diet list I’ll follow that would rule out cherry pie.” I immediately found myself craving cherry pie, but only had a small bag of cherries and a single bag of peaches left in the freezer. Cherry-Peach Pie, perhaps?
The result is a gourmet treat for the eye and palate. The cherries color the peaches with their deep ruby tint, and their essences combine flawlessly. Serve this pie hot in a bowl, with a dollop of real whipped cream. Don’t worry for a second about the cobbler consistency. It is part of the charm of this rustic dessert.
I wonder if Mr. Guest would include hot cherry-peach pie in his diet list? It’s firmly planted in mine. Enjoy!
HOT CHERRY-PEACH PIE
Start to finish: about an hour
Yield: 6 servings
2 (9-inch) dough piecrusts
1 pound frozen sliced peaches
1 pound frozen pitted tart cherries
1/2 cup water
1/2 cup sugar
1/4 cup cornstarch
Whipped cream, optional topping
Preheat oven to 425 degrees. In a 9-inch pie plate, place one crust evenly over the plate. Press into plate. Leave the crust’s edges hanging over the pie plate’s edges.
In a medium saucepan, combine the peaches, cherries, water, sugar and cornstarch, stirring occasionally. Bring to a boil. Sugar will be completely dissolved and mixture will thicken.
Pour fruit mixture into piecrust and top with remaining crust. Pierce holes in the top crust to allow steam to escape during baking; crimp edges. Place on a cookie sheet lined with parchment paper. Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Cool slightly and serve with whipped cream, if desired.
Approximate values per serving: 383 calories, 17 g fat (4 g saturated), no cholesterol, 4 g protein, 54 g carbohydrates, 3 g dietary fiber, 272 mg sodium.
Alicia Ross is the co-author of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!” (Workman, 2006). Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to email@example.com. Or visit the Kitchen Scoop website at www.kitchenscoop.com.