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Moroccan Orange & Date Salad
Serves 6 to 8

1/2       cup Nakano seasoned rice vinegar *
2          Tbsp. olive oil
2          Tbsp. finely chopped red onion
1          Tbsp. chopped mint
1/8       tsp. ground cumin
            Butter lettuce
4          large navel oranges, peeled and sliced
1/3       cup chopped dates
1/3       cup coarsely-chopped pistachios

For the dressing, combine rice vinegar, olive oil, onion, mint and cumin; set aside. Line a serving platter or individual salad plates with lettuce leaves. Arrange orange slices over lettuce. Sprinkle with dates and pistachios. Drizzle with dressing.
                                                                   An original recipe by Rita Held

* Rice vinegar is mildy tangy compared to most vinegars — just 4% acidity.  And seasoned rice vinegar has a bit of salt and sugar added, making it an ideal match for all kinds of fruits, citrus included. I developed this recipe for Nakano quite a few years back.

January is a popular time to begin healthy lifestyle plans, but that doesn’t have to mean eliminating fresh baked goods. Some simple tricks can keep familiar favorites on your ‘good list’, like using flaxseed meal in muffins or breads. Flaxseed meal is a source of omega 3 fatty acids, and can replace up to 2/3 of the fat in muffins or breads, plus it adds extra fiber. This muffin I developed for Driscoll’s berries is moist and light, and is packed with whole grains. Look for flaxseed meal in 1 pound bags (I usually buy Bob’s Redmill brand) either in the baking or health foods section of most supermarkets.

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Blueberry Bran Muffins
Prep time: 10 minutes
Bake time: 20 minutes
Makes 12 muffins

Preheat oven to 400ºF. Line 12 muffin cups with papers or coat with cooking spray.
Combine dry ingredients (whole wheat flour through salt) in a large bowl; stir well.
Stir together yogurt, oil, eggs and juice or water in a small bowl. Add to dry mixture; stir to nearly blend wet and dry ingredients.
Fold in blueberries just until batter is completely moistened. Divide batter between prepared muffin cups. (Batter can be refrigerated overnight. Increase bake-time to 24 minutes.)
Bake 18 minutes or until golden brown and pick inserted in center comes out clean. Remove muffins from pan and cool on wire rack.

Nutrition per muffin: 297 calories; 7 grams fat (.9 gr sat fat); 54 grams cholesterol; 5 grams fiber; 282 grams sodium; 50 grams carbohydrate; 8 grams protein

Kitchen Notes:

Many breads, crackers and cereals on grocery shelves now sport flax as an added ingredient, so I thought you might like to know a little about it:

- Flax is a blue flowered plant native to the area from the Mediterranean to India, now grown in the cool climates of the northern US and western Canada.
- Grown for both seeds and fiber: seeds produce milled grain and oil; fibers produce linen textiles.
- Flaxseed oil is also known as linseed oil, has a strong flavor, and is used in low amounts as a nutritional supplement high in omega 3 fatty acids.
- The seeds need to be ground to produce the most useable digestive fiber. Two tablespoons flaxseed meal has 4 grams fiber.
- Golden and brown flaxseeds are different varieties very similar nutritionally.
- 3 tablespoons flaxseed meal can replace 1 tablespoon of fat in baking (other adjustments may be needed).
- 1 tablespoon flaxseed meal soaked in 3 tablespoons water can replace 1 egg in pancakes, muffins or cookies. (recipe may rise less)

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Rita’s Roast Beef with Angostura Gravy
Serves 6 with approx 1-1/4 cups gravy     Cook time about 1-1/4 hrs total

2-3      lb. boneless beef roast (eye-of-round, sirloin tip roast or cut of your choice)
2          Tbsp. olive oil, divided
2          tsp. Angostura Aromatic Bitters, divided
            Salt & fresh-ground pepper
1/2      small onion, thinly sliced
2         cloves garlic, peeled and smashed
1/2      cup water
1          can (14 oz.) beef broth (= approx 1-2/3 cup liquid)
2-3      Tbsp. flour
1-2      Tbsp. brandy

Preheat oven to 425°F. Combine 1 tablespoon olive oil with 1 teaspoon Angostura bitters. Rub all over roast. Sprinkle meat generously with salt and pepper.

Heat another tablespoon olive oil in a small roasting pan on the stovetop. Brown meat on all sides over medium heat. Add onion, garlic and water to pan. Roast, uncovered, 45 minutes or until cooked as desired. Internal temperature should be 145ºF for medium-rare meat, 160ºF for medium, and 170º F for well done.

While beef roasts, combine broth, 2 tablespoons flour, remaining 1 teaspoon bitters, and brandy; stir until smooth and flour is dissolved. When meat is done, remove from pan to a serving platter; cover with foil to keep warm.

Remove onion and garlic from pan with a slotted spoon and discard. Place pan on stovetop over medium-high heat. Add broth mixture and stir constantly with a wire whisk, scrapping browned bits from bottom of pan. Continue to stir until gravy has thickened. For thicker gravy, add a 3rd tablespoon flour to 1/4 cup water; stir until smooth. Stir a tablespoon or two of the hot gravy into this mixture, and then whisk into roasting pan. Continue stirring until gravy thickens more. Serve with sliced roast beef.

Nutrition information per serving (2 lb eye-of-round roast): 200 calories, 26g protein, 4g carb, 9g fat, (2g sat. fat), 60mg chol, 300mg sodium, 0g fiber

I’ve felt honored to create recipes for Dreyer’s ice cream for many years. When they requested a series of simple yet clever peppermint ice cream holiday recipes, I was challenged to top the success of the Peppermint Brownie Presents I created in 2001. Easy and clever isn’t always easy to invent! My recipe inspiration often comes in unexpected ways. I thank Maurine, the administrator of the San Francisco Professional Food Society for our conversation that inspired these simple cookie ‘ornaments’. The ice cream drum cake sprang from my memory of a Betty Crocker Boys and Girls cookbook recipe that used peppermint sticks to decorate a cake like a toy drum. And the chocolate soda is simply a perfect combination of chocolate and mint. Have a very Merry Christmas!

Peppermint Ice Cream Ornaments
Decorate the tops of purchased chocolate wafer cookies using cookie icing, sugar crystals and candies.
Place a scoop of peppermint ice cream on one unfrosted cookie; flatten and smooth edges of ice cream with a table knife.
Top with a frosted cookie. Place in a covered container and freeze. Repeat to make as many as desired.

Peppermint Drum Cake
Bake a single layer 8 or 9-inch cake in a springform pan (if using cake mix, use half or make two cakes). Cool in pan, then freeze to firm top of cake.
Spread 1 carton Dreyer’s peppermint ice cream over cake in pan. Freeze.
Remove sides of pan. Frost sides of cake and 1-inch border around cake top. Return to freezer if ice cream softens too much.
Squeeze decorating icing in criss-ccross pattern on top. Press sugar sticks or straight part of candy canes diagonally around sides (about 24 sticks).
Place candied cherries on top of cake.
To make drumsticks, moisten 2 large marshmallows with water. Roll in colored sugar crystals. Insert pretzel rods.

Old Fashioned Chocolate Peppermint Soda is even simpler: Stir 1/4 cup whole milk, 2 tablespoons chocolate syrup* and 3/4 cup sparkling water in a tall glass. Top with 2 scoops of Dreyer’s Peppermint Ice cream. Garnish with whipped cream and a candy cane.

I prefer homemade chocolate syrup. It’s easy to make, tastes really good, and keeps several weeks in the refrigerator.
*Chocolate Syrup:
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
dash of salt
1 cup water
1 teaspoon vanilla

Stir sugar, cocoa and salt together in a small saucepan.
Using a whisk, gradually stir in water. Bring to a simmer over medium heat. Cook, stirring constantly for 3 minutes until smooth and slightly thickened. Stir in vanilla. Cool slightly then chill. Use in chocolate sodas or for ice cream topping.
Makes about 1-3/4 cup.

Recipes by Rosemary . Photos by Eskite photography, styling by Kim Kissling

I was glad Rita suggested tapas for appetizers because this time of year I’m always looking for a quick recipe for holiday parties. One of my favorite standbys is this date and cheese roll, a sweet twist on an old-fashioned cheese ball. Chopped dates and triple cream blue cheese meld sweet and salt for an irresistible flavor at first bite. Serve room temperature on crisp crackers, or spread on toasted baguette, then pop under the broiler and serve warm.

And if you’re still looking for another party nibble, here’s a vegetarian recipe  developed by long- time colleague and Sunset Magazine editor, Linda Anusasananan. Endive with Tofu and Peanut Sauce. I brought it to a party last weekend to rave reviews!

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DATE AND BLUE CHEESE CROSTINI
Prep time: about 15 minutes

CHOP dates into approximately 1/4-inch pieces. Cut rind from cheese.
COMBINE dates and cheese until well blended, using a fork or flexible spatula. Cover and chill until firm for easier handling.
ROLL cheese into a ball or log. Spread chopped pecans onto a sheet of plastic wrap large enough to cover cheese. Place cheese on pecans and use plastic wrap to evenly press nuts onto cheese.  Wrap and chill. Serve with crostini or crackers.

To make crostini:
Preheat oven to 400°F. Cut a baguette into 1/3-inch thick slices and place in single layer on a baking sheet.  Bake 6-8 minutes until crisp.  Can be made several hours ahead.

If desired, spread crostini with cheese and place on a baking sheet.  Broil 3-4 inches from heat, just until bubbly, 1-2 minutes. Serve warm.

Recipe created by Rosie for Sun-Maid Growers; Photo styling and photography by Kelly Burgoyne.

Patatas Bravas (Roasted Potatoes with Spicy Tomato Sauce), is probably the most common tapas dish in Spain. Its status has been elevated in recent years by upscale chefs who create their own unique, signature variations. Sometimes the sauce is mixed with the potatoes; sometimes it is served on the side as a dipping sauce. And a creamy white sauce for patatas bravas is not uncommon.

Gambas al Ajillo (Shrimp with Garlic) is a very popular, classic Spanish tapa.  These simple garlicky shrimp are easiest to eat when served in individual small bowls. Warm-up the serving bowls while preparing the shrimp. Serve with slices of crusty, country-style bread to dunk in the juices. This is also tasty over hot cooked pasta as a main dish. Not exactly tapas, but yummy just the same! 
 
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Patatas Bravas (makes 8 appetizer servings)
1             Tbsp. olive oil
1/2         tsp. salt
1/2         tsp. paprika
1-3/4     lbs. Russett baking potatoes or Yukon golds 

Preheat oven to 450ºF.  In a large bowl, stir together olive oil, salt and paprika. Peel potatoes if using russets. Cut into 3/4 to 1-inch bite-size pieces; add to bowl and stir to coat. Transfer potatoes to a large rimmed sheet pan, about 11×17, and spread out on pan. Roast 10–12 minutes. Remove pan, loosen and turn potatoes with a metal spatula. Continue to roast 5 to 7 minutes more or until potatoes are nicely browned and can easily be pierced with a fork.  Make sauce while potatoes roast.
Spicy Tomato Sauce
1             large clove garlic, minced
1/4         cup finely diced onion
1            Tbsp. olive oil
1            can (8 oz.) unseasoned tomato sauce
1            Tbsp. Nakano seasoned rice vinegar, red pepper or roasted garlic
1/4         tsp. ground cumin
1/4         tsp. cayenne pepper (or more to taste)

In a 1-quart saucepan, cook garlic and onion in olive oil over medium heat for about 5 minutes.  Stir in tomato sauce, seasoned rice vinegar, cumin and cayenne. Increase heat and boil 5 minutes or until slightly thickened, stirring occasionally.  Serve with hot roasted potatoes and toothpicks.

Nutrition information per serving: 150 calories, 3g protein, 24g carb, 5g fat, (1g sat. fat), 0mg chol, 360mg sodium, 3g fiber

Gambas al Ajillo (makes 6 appetizer servings)
1             lb. raw shrimp, 51/60 size
3            Tbsp. Nakano seasoned rice vinegar, roasted garlic
1/8         tsp. cayenne pepper
4            large cloves garlic, minced
2            Tbsp. extra virgin olive oil
              Crusty country-style bread

Remove shells from shrimp, keeping tails on. Remove vein along back of shrimp. If using frozen shrimp, thaw according to package directions and remove shells. In a medium bowl, stir together seasoned rice vinegar and cayenne pepper. Add shrimp and toss to coat. Cover and refrigerate for 20 to 30 minutes, stirring several times.
                In a 10 to 12-inch skillet sauté garlic in olive oil until garlic just starts to brown. Add shrimp and marinade; stir and cook until shrimp turn pink. Divide shrimp and juices among individual small bowls or ramekins. Serve immediately with fresh, crusty bread.

Nutrition information per serving: 120 calories, 16g protein, 3g carb, 5g fat, (1g sat. fat), 145mg chol, 290mg sodium, 0g fiber

 Tapas, Spain’s famous finger foods, are delicious and incredibly versatile for winter holidays or any time of year. Tapas are great for parties, as everyday teasers before dinner, or even for midday snacks. Ingredients can be mixed and matched, or served alone, such as thin slices of Serrano ham, whole almonds, small wedges of cheese, or an assortment of olives. The flavor combinations are sensational and the possibilities endless.
Here are three super-easy tapas that use seasoned rice vinegar for a tangy flavor boost.  Look for more of my tapas next week — Patatas Bravas and Gambas al Ajillo!

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Marinated Chorizo & Olive Skewers
Allow one hour for sausage to marinate in the rice vinegar.
Start with fully-cooked links of Spanish chorizo.*  If chorizo is not available, use Portuguese linguica. Cut sausage into 1/3-inch thick slices, and fry over medium-high heat until browned on both sides. Cool 5 minutes then remove from pan and place on paper towels; pat tops with paper towels to remove a bit of the fat. Place sausage in a shallow bowl and generously sprinkle with seasoned rice vinegar. Cover and let stand 1 hour. Drain sausage and thread onto to toothpicks along with an olive or two.
*One 3-1/2 oz link will make 10 to 12 slices or tapas, or 20 tapas if slices are cut in half.   

Roasted Bell Pepper with Tapenade
This is especially easy if you use store-bought roasted red peppers and tapenade. Both can be found near the olives and pickles.
Drain peppers and cut into strips. Place on top of the bread along with some tapenade, black olive or green, or a combination. Splash with seasoned rice vinegar; roasted garlic flavor is especially compatible.

Spanish Tomato Bread with Cheese
Tomato bread is  a traditional home-made snack that originated in Catalonia and is now a regular offering at tascas and restaurants across Spain. The bread is often rubbed on both sides, but one side works well when using seasoned rice vinegar.  Also, the more flavorful the tomatoes the tastier the tapas.
Cut small ripe tomatoes in half; rub the cut side over slices of lightly-toasted or day-old crusty French bread. Drizzle bread lightly with extra virgin olive oil and seasoned rice vinegar.
Top with a thin slice of Serrano ham, or Spanish cheese such as Manchego, Ibérico, Cadi Urgelia, Gallego or Tetilla.

                                                                             Top photo by Suzanne Carreiro

A few more cooking inspirations for your holiday feast!  Here’s a review of some fall favorites:

Corn Muffin Turkeys 

Sherry Simmered Carrots

New Green Bean Casserole

Berry Balsamic Baked Apples

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Gorgonzola and Cranberry Roasted Pears
Makes 6 servings
Prep time: 10 minutes
Bake time: 30 minutes

PREHEAT oven to 425° F.  Halve, peel, and core pears.
POUR wine into a glass or ceramic 9-inch square or round baking
dish.  Add pears, turning to coat with wine. Place cut side up..
In a small bowl, COMBINE dried fruit, gorgonzola, sugar and
cinnamon. Divide mixture evenly between pears, mounding firmly on cored
centers.  Cover dish with foil.
BAKE 15 minutes.
UNCOVER and continue baking 5 to 10 minutes until pears are soft when
pierced.  Serve warm, drizzled with liquid in pan.

Recipe created for Sun-Maid Growers. Photo and styling by Kelly Burgoyne.

Kitchen Tips
There are so many varieties of pears that they are available nearly every month of the year. Unlike most fruit, pears ripen off the tree. In fact, turning mealy if allowed to stay on the tree past maturity.  Other than Bartlett pears that turn yellow when ripe, most pears do not change in color.  So how do you know when a pear is ripe?  The USA Pear Bureau says, Check the Neck™: Apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe.

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Baked Marsala Mushrooms
Makes 4 – 6 servings

2          tablespoons butter, divided
1/3      cup Holland House Marsala cooking wine
1          tablespoon soy sauce
16       ounces thickly sliced mushrooms
1/3      cup plain dry breadcrumbs
2          tablespoons grated Parmesan cheese
1/4      teaspoon dried sage (optional)

          Preheat oven to 425ºF. Melt 1 tablespoon butter. Combine Marsala cooking wine and soy sauce; stir in butter. Pour mixture over mushrooms in a large bowl. Let stand 10 minutes, stirring frequently.
          Meanwhile, in a small bowl stir together bread crumbs, cheese and sage. Melt remaining tablespoon butter and stir into bread crumb mixture. Set aside.
          Pour mushrooms into an 8 or 9-inch pie plate, square baking dish, or similar size shallow baking dish. Bake on upper oven rack 15 minutes. Remove from oven and use a ladle or turkey baster to remove half the juice. (Use the juice for gravy or meat sauce!). Sprinkle mushrooms with breadcrumb mixture and bake 10 minutes more.

Kitchen Notes: If recipe is doubled, add about 5 minutes to the baking time.  As I’ve mentioned previously, I like the reliable consistent flavor of Holland House cooking wines. That’s why there is no added salt in this recipe. The cooking wine has it all.

Nutrition information per 4 servings: 160 calories, 6g protein, 13 carb, 7g fat, (4 g sat. fat), 20mg chol, 540mg sodium, 1g fiber

                                                Recipe by Rita Held      Photo by Suzanne Carreiro