118 | December 2019
FOOD RECIPES
- Preheat oven to 350°F. Brush
dough with melted butter. Bake about
20 minutes or until golden. (An
instant-read thermometer inserted in
centers should register 190°F.) Let cool
in cups 5 minutes. Remove from cups
onto wire racks. Brush tops with rum
while warm. Let cool. - In a small bowl stir together powdered
sugar and remaining 3 Tbsp. orange
juice to spreading consistency. Spread
each panettone with icing. If desired,
sprinkle with additional dried fruit and/or
candied ginger. Serves 8 to 9.
each serving 589 cal, 20 g fat (10 g sat
fat), 129 mg chol, 426 mg sodium, 93 g
carb, 3 g fiber, 55 g sugars, 10 g pro
SPARKLING
CRANBERRY-GINGER
PANNA COTTA
Ginger beer originated in England as
a fermented beverage, thus the word
beer in its name. Today, most ginger
beers are nonalcoholic, but check the
label carefully. You can substitute
ginger ale here, but we prefer ginger
beer for its stronger ginger flavor.
hands-on time 20 min.
total time 2 hr. 15 min.
1 3/4 cups ginger beer
3 envelopes unflavored
gelatin
1/3 cup sugar
1 cup fresh or frozen
cranberries
1 Tbsp. grated fresh
ginger
1 Tbsp. lime zest
1/4 cup cold water
(^1) 3/4 cups heavy cream
1/4 cup sugar
1 cup plain Greek yogurt
1 vanilla bean, halved
lengthwise and seeds
scraped out; 1 tsp.
vanilla bean paste; or
1 tsp. vanilla extract
Sugared Cranberries
(right) and/or mint
leaves (optional)
- Place 1/4 cup ginger beer
in a medium bowl; sprinkle
(^1) 1/2 envelopes (about 1 Tbsp.)
RECIPES FROM PAGES 66–72
RETRO REDO
EGGNOG DREAM BARS
hands-on time 20 min.
total time 2 hr. 20 min.10 Tbsp. unsalted butter, melted and
slightly cooled
5 Tbsp. rum (optional)
4 tsp. ground cinnamon
2 cups finely crushed graham cracker
crumbs (12 rectangle crackers)
2 cups shredded sweetened coconut
1 14-oz. can sweetened
condensed milk
2 tsp. vanilla
1 tsp. freshly grated nutmeg or 1/2 tsp.
ground nutmeg
1/8 tsp. ground cloves(^1) 1/4 cups chopped walnuts, toasted
1 cup bittersweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white baking chips
- Preheat oven to 350°F. Line a
13×9-inch baking pan with foil. Coat with
nonstick cooking spray. - For crust: In a large bowl combine
butter, 2 Tbsp. rum (if desired), and 2 tsp.
cinnamon. Stir in cracker crumbs and
1 cup coconut to combine. Transfer to
prepared pan. Press firmly and evenly
into bottom of pan. Freeze 20 minutes. - Bake crust 10 minutes or until lightly
browned. Place on a wire rack. - In a medium bowl whisk together
sweetened condensed milk, 3 Tbsp. rum
(if desired), vanilla, remaining 2 tsp.
cinnamon, the nutmeg, and cloves.
Sprinkle walnuts, chocolates, and baking
chips over crust. Top with remaining
1 cup coconut. Drizzle evenly with
sweetened condensed milk mixture. - Bake 25 to 30 minutes or until filling is
set and is lightly browned, rotating pan
once halfway through. Let cool on a
wire rack. Lift bars out with foil. Remove
foil. Cut into squares. Store in an airtight
container in the refrigerator up to
3 days. Makes 24 bars.
per bar 302 cal, 19 g fat (11 g sat fat),
20 mg chol, 103 mg sodium, 31 g carb,
2 g fiber, 23 g sugars, 4 g pro
gelatin over ginger beer; let stand
without stirring.- In a small saucepan combine
1/3 cup water and 1/3 cup sugar. Bring to
boiling, stirring constantly to dissolve
sugar. Stir in cranberries and fresh
ginger. Return to boiling; reduce heat.
Simmer gently, uncovered, 2 to
3 minutes or until mixture is thickened
and cranberries pop, stirring
occasionally. Remove from heat. Stir in
lime zest. Pour cranberry mixture over
gelatin mixture. Stir until gelatin is
completely dissolved. Stir in remaining
ginger beer. Let cool completely
(about 30 minutes). - In another medium bowl place the
1/4 cup cold water. Sprinkle 11/2 envelopes
(about 1 Tbsp.) gelatin over water. - In a small saucepan stir together
heavy cream and 1/4 cup sugar.
Heat over medium until sugar is
dissolved and mixture is steaming. Pour
over water-gelatin mixture. Stir until
gelatin is dissolved. Whisk in yogurt and
vanilla seeds; set aside to cool. - Set eight 4- to 5-oz. glasses on a
tray. Carefully spoon about 2 Tbsp.
cranberry-gelatin mixture into each
glass. Chill 30 minutes or until set.
Spoon about 2 Tbsp. yogurt mixture
over cranberry mixture in each glass.
Chill 10 to 20 minutes or
until set. Continue layering
and chilling to use
remaining cranberry
and vanilla mixtures.
Chill, covered, up to
24 hours. If desired,
garnish with Sugared
Cranberries and mint
leaves. Serves 8.
*tip Keep unused
portions of both
cranberry and yogurt
mixtures, covered, at
room temperature
while pouring and chilling
layers in the glasses.
each serving 328 cal,
20 g fat (13 g sat fat),
63 mg chol, 27 mg sodium,
32 g carb, 1 g fiber,
30 g sugars, 7 g pro
SUGARED
CRANBERRIES
Toss 1/2 cup
frozen cranberries
with 2 Tbsp. sugar.
Spread on a
paper towel-lined
tray to thaw. As
cranberries thaw,
add additional
sugar to coat
(1 to 2 Tbsp. total).