This fizzy beverage takes on a festive feel with the scent of rosemary-infused sugar syrup. Garnish with extra rosemary sprigs, if desired. Serve shortly after mixing everything together so the tonic will sparkle.
Photo by: Randy Mayor; Melanie J. Clarke
Combine sugar and water in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until sugar dissolves. Add rosemary; simmer 5 minutes. Remove from heat. Pour sugar syrup into a bowl; cover and refrigerate overnight.
Uncover sugar syrup; remove and discard rosemary sprigs. Combine the sugar syrup, juices, and soda in a large pitcher. Serve immediately over ice.
Cooking Light NOVEMBER 2004
These muffins are best served warm, so reheat before serving if you've made them a day or two ahead. Wrap the muffins in aluminum foil, and heat at 350° for 10 to 15 minutes. Try varying the recipe by using dried fruit in place of the apricots--dried cherries or dates, for instance.
Photo by: Randy Mayor; Melanie J. Clarke
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, orange rind, baking soda, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist. Fold in apricots.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan, and place on a wire rack.
Cooking Light NOVEMBER 2004
Use yellow grits for the best presentation; white grits may look gray under the mushroom topping. Make-ahead tip: Cook the grits, spoon into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.
Photo by: Randy Mayor; Melanie J. Clarke
Bring the water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and 1/2 teaspoon salt. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray.
Preheat oven to 350°.
Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.
Cooking Light NOVEMBER 2004
This easy stovetop method makes preparing granola a breeze. Handle the cooled granola according to your preference--leave it in larger chunks, or break it into smaller pieces. Serve with vanilla low-fat yogurt, over ice cream, in a bowl with milk, or as a snack.
Photo by: Randy Mayor; Melanie J. Clarke
Combine sugar and cider in a large nonstick skillet; cook over medium-high heat 3 minutes or until sugar dissolves, stirring frequently. Stir in oats and remaining ingredients; cook 5 minutes or until granola is lightly browned, stirring frequently. Cool completely. Store in an airtight container up to a week.
Cooking Light NOVEMBER 2004
Honey-sweetened yogurt spooned over fresh fruit is a refreshing addition to any meal but especially brunch. You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.
Photo by: Oxmoor House
Combine yogurt, honey, and lime rind in a small bowl.
Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.
Cooking Light NOVEMBER 2004
The moist cake is enhanced by the hidden surprise of crunchy hazelnuts and chocolate-hazelnut spread. Bake the cake up to two days ahead of the brunch, and store at room temperature. Or bake it up to a month ahead, and freeze; thaw at room temperature.
Photo by: Randy Mayor; Melanie J. Clarke
Preheat oven to 350°.
Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla and sour cream; beat until well blended.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk until well combined. Add flour mixture to sugar mixture, stirring just until combined.
Spoon half of batter into prepared Bundt pan; sprinkle evenly with hazelnuts. Drop small spoonfuls of chocolate spread over nuts. Spoon remaining batter over chocolate spread; swirl batter using the tip of a knife. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove cake from pan. Cool completely on a wire rack. Sprinkle cake with powdered sugar.
Cooking Light NOVEMBER 2004
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