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Pub pie, pear salad, pine nut dressing meet the challenge.

Pub pie, pear salad, pine nut dressing meet the challenge As we continue to explore ways to lighten up Sunset's long-time favorite receipes, we seek flavorful alternatives for steps where fat is used. Trimming down three challenging choices--a pub pie, an oil-and-vinegar dressing, and a buttery fruit sauce--produced these delicious results.

Turkey, Kidney, and oyster Pie

Turkey replaces beef> all butter browning is omitted. The fat-free sauce gets its rich flavor and color from braised-deglazed vegetables. Half as much pastry is used (made with less than half the fat).

1 large (1/2 lb.) onion, finely chopped 1/2 pound mushrooms, rinsed and cut into about 1/2-inch-thick pieces 1 teaspoon dry thyme leaves 1/2 teaspoon pepper 2 1/2 cups regular-strength chicken broth 3 tablespoons balsamic vinegar 4 tablespoons cornstarch 2 lamb kidnesy (1/4 lb.) 1 1/2 pounds boneless, skinless turkey breast fillets 1 can (8 oz.) small oysters 1/2 cup minced parsley Pastry (directions follow) Salt

In a 10-to 12-inch nonstick frying pan, combine onion, mushrooms, thyme, pepper, and 1 cup broth. Boil on high heat, uncovered, until liquid evaporates> stir occasionally. When browned bits accumulate in pan, add 2 tablespoons water and in pan, add 2 tablespoons water and stir to release> boil until mixture begins to brown again. Repeat this deglazing step until onions are a rich, dark brown. Add vinegar> boil until evaporated. Blend 1 1/2 cups broth with 3 tablespoons cornstarch. Mix into pan> stir until boiling. Set aside.

Cut kidneys in half lengthwise> trim out and discard tubes and fat. Rinse kidneys and slice thin. Cut turkeys across the grain into about 1/4-inch-wide slices. If made ahead, cover and chill meats and sauce separately until the next day. Blend smooth remaining 1 tablespoon cornstarch and juice drained from oysters> mix with kidnesy, turkey, and parsley, then stir mixture into sauce. Pour into a shallow oval or rectangular casserole about 9 by 12 inches. Scatter oysters over filling, then gently push down into sauce.

Roll pastry out on a floured board until about 1 inch longer and wider than casserole. Cut pastry into 3/4-inch-wide strips. Weave as a lattice on the filling> trim ends, reroll scraps, cut strips, and crimp on casserole rim to anchor lattice in place.

Bake, uncovered, in a 400[degrees] oven until pastry is browned and filling is bubbling, 40 to 45 minutes. Scoop into wide bowls> add salt to taste. Makes 8 or 9 servings.

Per serving revised pie: 265 cal.> 26 g portein> 9.2 g fat> 16 g carbo.> 204 mg sodium> 107 mg chol.

Per serving original beefsteak, kidney, and oyster pie (March 1977, page 182): 533 cal. > 28 g protein> 34 g fat> 28 g carbo.> 361 mg sodium> 242 mg chol.

Pastry. In a bowl, stir together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Beat to blend 1 large egg white, 2 tablespoons water and 1/4 cup olive or salad oil. Stir into flour until dough holds together. Pat into a ball. If made ahead, cover and chill up until next day. Use at room temperature.

Pine Nut Saladd Dressing

Nuts give a rich flavor to this dressing, a favorite on tender spinach. We've cut out 1/2 cup salad oil and 2/3 of the nuts.

1/4 cup pine nuts 1 teaspoon arrowroot 1/2 teaspoon dry tarragon leaves 1/4 teaspoon grated lemon peel 1/8 teaspoon ground nutmeg 2/3 cup water 1/3 cup seasoned rice vinegar (or rice vinegar plus 1 teaspoon sugar)

In a 6-or 7-inch frying pan, stir nuts over medium heat until golden. Pur from pan. To pan add arrowroot, tarragon, lemon peel, and nutmeg> blend in water until smooth. Stir until boiling. Chill until mixture is cold, about 45 minutes> if made ahead, cover and chill up until next day. Add vinegar and nuts. Makes 1 cup.

Per tablespoon revised dressing: 17 cal.> 0.5 g protein> 1.1 g fat> 1.7 g carbo. > 1 mg sodium> 0 mg chol.

Per serving original pine nut dressing (January 1967, page 103): 59 cal.> 1 g protein> 6.3 g fat> 0.8 g carbo.> 42 mg sodium> 0 mg chol.

Pear Fans with Orange Syrup

We deleted 1/4 cup each sugar and butter.

1/4 cup sugar 1 1/2 cups orange juice 2 teaspoons finely shredded orange peel 1 teaspoon arrowroot 3 medium-size firm-rip red or golden pears 2 tablespoons lemon juice

In a 2- to 3-quart pan over high heat, combine sugar, 1 cup orange juice, and peel. Boil, uncovered, until juice is almost gone> do not scorch. Dilute arrowroot with remaining juice. Stir into pan> heat until boiling. Serve hot, warm, or cool.

Cut pears in half lengthwise. Core and trim out stem and blossom ends> rub with lemon juice. Lay fruit cut side down and, from blossom end, slice each pear half into 1/4-inch-wide strips, keeping stem end intact. Drizzle cuts with lemon juice.

With a wide spatula, tranfer fruit, flat side down, to dessert plates. With your palm, lightly press cut portion of fruit down and away from you to fan slices. Spoon syrup over fruit. Serves 6.

Per serving revised pear fan: 98 cal. > 0.7 g protein> 0.3 g fat> 25 g carbo. > 1.8 mg sodium> 0 mg chol.

Per serving original pear fan (September 1983, page 86): 177 cal.> 0.5 g protein> 7.9 g fat> 28 g carbo.> 80 mg sodium> 21 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Lighting Up Sunset Classics; recipes
Date:Mar 1, 1991
Previous Article:Simple and savory soups from the Far East.
Next Article:Juicy pot roast the easy way ... oven roasting.

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