Gourmet

Fudgy Banana Pudding Pops

1 box (4-serving size) chocolate fudge sugar-free fat-free instant pudding and pie filling mix
2 cups fat-free (skim) milk
1 medium ripe banana
2/3 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
8 waxed paper cups (5-oz size)
8 craft sticks (flat wooden sticks with round ends)

1. In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened.

2. Meanwhile, in small bowl, mash banana with fork. Stir in yogurt.

3. Place paper cups in 8-inch pan for easier handling. Spoon 2 tablespoons pudding into each cup. Divide yogurt mixture evenly among cups. Top with remaining pudding mixture. Tap cups on work surface to level top. Insert wooden stick into center of each pop.

4. Freeze pops about 2 hours or until solid. Store frozen pops in plastic freezer bag in freezer. Peel off paper cups before serving.

Find more recipes at www.bettycrocker.com.

(Source: Flickr / bettycrockerrecipes)

Passionfruit & Lemon Trifle with Macarons

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Prosciutto-Wrapped Chicken Stuffed with Basil and Cheese

* 2 boneless, skinless chicken breasts
* 4 slices prosciutto
* 1/2 cup basil leaves
* 1 cup shredded mozzarella
* 1/2 bunch asparagus, ends trimmed and cut into 2-inch chunks
* 4 cups arugula
* 2 garlic cloves, minced
* 2 Tbs extra-virgin olive oil
* juice from 1/2 a lemon
* pinch of salt and pepper

Season chicken breasts with salt and pepper on both sides.

With a sharp knife, slice the chicken breast in half, but not all the way through. Layer 1/2 cup shredded cheese, followed by half the basil leaves. Sprinkle a little salt and pepper on top and fold the breast flap (gross?) back over.

Lay the chicken breast on top of the 2 prosciutto slices and wrap around the breast.

Heat the oil in a medium skillet over medium. Add the chicken breasts to the pan and sear on each side roughly 6 minutes, until the chicken is cooked through and prosciutto is nice and crisp-ay. Remove from pan and set aside to rest a few minutes.

Back in the pan, add a little more oil if needed and add the garlic; bloom 30 seconds. Add the asparagus and saute 3 minutes, until crisp-tender. Toss in the arugula and wilt, about a minute. Add the lemon juice and season with a little salt and pepper, for good measure.

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Медовая карамель в ромовой глазури

Состав

• 100 г меда
• 100 г орехов
• 200 г молотых пряничных сухарей
• 2 ст. л. рома
• ½ ч. л. корицы и гвоздики

Мед слегка подогреть на пару, добавить рубленые орехи, молотые пряничные сухари, ром, корицу и гвоздику. Всю смесь хорошо размешать и выложить на деревянную доску, посыпанную сахарной пудрой. Сформировать из массы жгут и оставить до следующего дня в сухом и прохладном месте. Затем разрезать на куски толщиной около 1 см и украсить глазурью с ромом. Дополнительно можно украсить медовую карамель поджаренным миндалем.

Antique Recipe: Honey Caramels

Ingredients:

1/4 cup (4 tablespoons) unsalted butter, cut into 4 pieces
1 cup honey (mild honey works best here)
1 cup raw sugar (or granulated sugar)
1/2 cup heavy cream
1/2 teaspoon vanilla
Fleur de sel or other sea salt for topping

Special Equipment: 8×8 pan, candy thermometer (optional)

Procedure:

1. Line an 8×8 pan with aluminum foil, letting the edges of the foil hang over the side of the pan, and spray with cooking spray, or butter generously.
2. Melt the butter over medium heat in a medium, heavy bottomed saucepan.
3. Add the honey, sugar, and heavy cream. Stir over medium heat until the sugar has mostly dissolved.
4. Turn the heat to medium low. Clip your candy thermometer onto the side of the pan….carefully.
5. Cook the mixture over medium-low heat, stirring occasionally, until the mixture reaches firm ball stage, which you can determine in one of two ways: a. the mixture reaches 248ºF (give or take a degree or two) on a candy thermometer (it will be marked with “FB” or “firm ball”) or b. Drop a bit of the mixture into a small bowl filled with ice water. It should immediately form a ball that you can squeeze together with your fingers without it dissipating.
6. Immediately remove from the heat, quickly stir in the vanilla (it will bubble slightly) and pour the mixture into your greased pan. Sprinkle with fleur de sel or other sea salt.
7. Let cool, lift out of the pan using the foil, then cut into squares and wrap in squares of parchment paper or cellophane.
8. Note: If you happen to accidentally take your caramels past the firm ball stage (i.e., if the caramel mixture gets a little too hard after it has cooled), remelt the candy over low heat with 1/4 cup of heavy cream. Stir until the mixture is totally combined, then do the ice water test to check the consistency of the mixture (dropping the mixture into cold water is a reliable indicator of what the texture/consistency of the caramels will be when cool). Immediately pour into a newly-foil lined and greased pan, and cool completely.

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(Source: brooklynfarmhouse.com)