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Show THE DAILY HERALD, Provo, Utah, Tuesday, December 26, Page C2 W5 Cookies n' cream, Luscious cranberry hot in 1995 Bonnie Tandy Lebkmg is a registered dietitian. Carolyn Wyman is a junk food fanatic. Each w eek, they critique three '. new food items. National brands are on the rise in supermarket bakeries. Vegetable oils, coffee and spaghetti sauces have all gone gourmet. The hottest flavors? Cookies 'n cream, and cranberry and anything tropical. These are just a few trends we've tasted while eating our way through 1995. Now we're going to tell you about some of the very best and worst new food products we tried this year. First up are our individual favorites, plus five products that rated double forks down. They earned our first annual Garbage Can Condemnations. Finally is the one product introduced into supermarkets this year that we both agreed was tasty and good for you the winner of our sixth annual Golden Shopping Cart Award. . BONNIE'S FAV ORITES: ;1. Frieda's Lost Crops. Produce leader Frieda has introduced a cornucopia of early Incan grains into modern supermarkets along with instructions on how to prepare these healthful foods. 2. Tropicana Pure Premium " Plus. orange juice full of antioxidant vitamins, minerals andor fiber that MAY help lower blood choles- terol, reduce the risk of cancer and prevent osteoporosis. One of the best supermarket examples of a nutraceutical (foods with nutrients added as preventive medicine). 3. Parmalat Long Life Lowfat . Milk. Aseptically packaged sterilized milk that will keep for six months on your shelf. Never be . forced to run to the store for milk By The Associated Press Cranberry eggnog cheesecake is a "no bake" cheesecake, best when made a day ahead of serving to allow the texture and flavor to develop fully. Jellied cranberry sauce is used to create the cake's rosy swirls. Hot lemon mousse is another elegant dessert. Serve with espresso, coffee or tea. CRANBERRY EGGNOG well's new chocolate yogurts also weren't bad for people who won't feel guilty about eating chocolate pudding for lunch.) 5. Nestle Quik Cookies 'n Cream. Not so much a chocolate cookie flavored drink as a shake-lik- e cookie suspension. Delicious in itself and for the new drink possibilities it could inspire. And now for the bad news. GARBAGE CAN CONDEM- bar cookies ed 6 tablespoons melt- butter, -- For the filling: 1 cup sugar 2 envelopes unflavored gelatin 14 teaspoon salt 4 eggs, separated 1 12 cups dairy eggnog Two packages cream cheese, softened 1 tablespoon grated orange Carolyn Leblang cheese, orange peel and vanilla extract until fluffy. Stir in cooked mixture until well blended. Refrigerate until mixture mounds when dropped from a spoon. In separate bowl, beat egg w hites and cream of tartar until beat in frothy. Gradually 12 remaining cup sugar, beat until stiff and glossy. Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food processor or blender until smooth. Spoon I 3rd of cream cheese mixture into crust. Top with cranberry puree. Swirl cranberry mixture into cream cheese mixture, using a spatula. Repeat layers twice. Refrigerate several hours or overnight. To serve: Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate until serving round time. Makes one cake. HOT LEMON MOUSSE 4 tablespoons unsalted butter, plus butter for the souffle dishes cup sugar, plus sugar for the souffle dishes CHEESECAKE For the crust: 1 12 cups crushed coconut NATIONS FOR THE WORST NEW PRODUCTS INTRODUCED THIS YEAR: 1. 1 Can't Believe It's Butter! Spray. Liquid margarine impostor 1 e) Supermarket Sampler peel 1 1 cup whipped 3. Mistic Jumpin' Gems. drink with Far Eastern origins featuring floating "gems" of red gelatin. The company has wisely already stopped selling this as a drink, but we believe it has potential as training wheels for novice pill swallowers. 4. Tropical Source Organic Green Tea Crisp Chocolate Ban Imagine eating perfume soap. Fruit-flavor- 4. Mission Light Tortillas. Tortillas minus about two grams of fat. Filled with salsa, cheese and other Mexican accouterments, Another Japanese idea that seems these tortillas are so good you to have gotten lost in the American won't notice the difference. translation. 5. Garden of Eatin' Cha Cha 5. Hain Tat Free Mini Corn Salsa. America's favorite Munchies Dessert Rice Cakes. condiment based on roasted corn Dessert d rice cakes instead of tomato for a deliciously just go to prove there's a lot more .different taste. Mix with black to banana splits, strawberry for an even heartier and cheesecake and chocolate mint , beans , more nutritious topping or dip. mousse than their tastes. CAROLYN'S FAVORITES: SHOPPING GOLDEN 1 . Fresh Express Farms Fiesta CART OF THE YEAR AWARD: . . Salad Kit. Cheese, tortilla chips And now for the moment and cheese here turn salad into a all been waiting for, the you've x meal or satisfy-- . delicious awarding of our sixth annual Golding side dish. Fresh produce even a en Shopping Cart Award for the d fanatic could love. best new food product of the year. 2. Act II Microwave Bonnie, will you open the enveOriginal flavor. Even incomlope, please? parable McDonald's french fries BONNIE: And the winner is: are cold if you bring them home. Original Flavor Baked Lay's But Act H's unique honeycomb low-fchip with a microwave reflector container high taste. may have jumped the ensures crisp hot fries every time. gun in the past praising other low-fSimply the best fries in the superchips because this one is the market. yet. It's a potato chip3. Reese's Peanut Butter Ice like snack with no more fat than Cream Cups. Not since Snicker's most pretzels. Wds an ice cream candy clone come CAROLYN: Baked Lay's taste ' this close to duplicating the taste like a cross between Pringles and ' of its candy-ba- r inspiration. A pre- -' Mr. Polato Phipps Crisps, but are mium treat comparable to Dove and packaged to look so : shaped ice cream bars arid Haagen-Daz- s ; much like regular potato chips that ' in richness and thickness. ; seem more like them. they 4. SnackweU's Reduced Fat In any case, they represent Half-fFruit Pies. pies that taste decades of progress over the w ood bit most as as supergood every market bakery ones, with only chips that masqueraded as low- - or ' potato chips in the past. slightly tougher crusts. (Snack- - whipping tar- cream, can jellied cranberry sauce For the crust: Maxwell House Flavored Ground Coffees. Flavored coffees 2. all have a certain artificiality. But these new ones are boiling over with excess flavor, sickly sweetness and artificial sweetener aftertaste. teaspoon vanilla extract 12 teaspoon cream of tar in a Windex spray container. Only a success if the idea was to save calories. Its runny yellow oil slicks are a real appetite suppressant. Preheat oven to 350 degrees Combine cookie crumbs and butter. Press onto bottom and part way up sides of springform pan. Bake 8 to 10 minutes, or until golden. Cool completely on wire rack. For the filling: Combine 12 cup of the sugar, the gelatin and salt in a medium-sized heavy saucepan. Beat egg yolks slightly and combine with eggnog. Gradually stir into gelatin mixture. Cook over low to medium heat, stirring constantly, until gelatin is dissolved and sauce is slightly thickened. Do not boil. Remove from heat and cool slightly. In separate bowl, beat cream 5 F. ' New Year's. desserts for ... ' Xs- 1 1 ,':' , l t?, .v- , - - ' - lemon tablespoons ' - ! J A liqueur 4 egg yolks Finely lemons grated 5 egg whites zest of 2 saucepan over medium heat, combine the 3rd cup of the sugar butter, and the lemon liqueur. Bring just to a boil, stirring, and remove the pan from the heat. Add the yolks, one at a time, mixing thoroughly after each addition. Stir in the lemon zest. Over medium-loheat, cook, 1 r f ; . , , "" ' ! "' AP Photo 12-cu- 12-qua- , ' Pinch of salt p souffle Butter four dishes and sprinkle them with sugar. In a 2 . 1 aii,'iTu,n,ii ,i.fti.&iiT,tamgnwimffiii rt -- w Eggnog Swirl Cheesecake is a "no bake" cheesecake that will enhance any New Year's party. Make a day ahead of serving to ",'' allow the texture and flavor to develop fully. ill -stirring constantly, until the seconds more. whates 10 Fold 7 of the to mixture thickens, about into the lemon mixture, then minutes. Cover and set aside. Preheat oven to 400 degrees gently fold in the remaiiwfig F. whites until thoroughly blendIn a medium bowl, beat the edDivide the mixture ampig egg whites with the salt with an electric mixer until they form the souffle dishes and smooth the tops. Bake until puffed and soft peaks. Sprinkle with the remaining golden, about 12 to 15 minutes. Serve immediately. Makes 4 cup sugar and continue until about 30 beating glossy, one-four- th flavor-coate- , , Tex-Me- junk-foo- Fries-To-G- o. Frito-Lay- 's at 1 at best-tasti- at cake mix made to please Fat-fre- e Chicago Tribune The influx of new products seems endless, and the flavor is frequently disappointing. So tasters were pleasantly surprised by Betty Crocker's' Sweet Rewards Snack Cake Mix, especially the lemon. It is quick and easy to make (you supply egg whites). Each box costs about $1.60. FUDGE FROM THE BIG Favorite Luise's APPLE: with a favorite became Fudge all of our tasters too. Made by New Yorker Luise Wykell from a family recipe, the fudge is but not thick, rich, creamy Available too sweet. only through mail order, it costs $25 fat-fre- e 12.5-ounc- e per pound: shipping is an additional $5. To order, call (212) 226-110- 5. : no-f- Make low-f- at the following recipe should be on your cupboard shelf. These dessert muffins can be served like gingerbread, with whipped cream and sliced fresh strawberries, or with a tart lemon sauce. GINGERBREAD MUFFINS WITH LEMON SAUCE 2 cups flour tablespoon pumpkin 1 pie spice 1 teaspoon baking soda 12 teaspoon salt 1 cup light molasses 14 cup packed brown sugar rd corn 1 cup safflower or oil cup boiling water For the Lemon Sauce: 12 cup sugar 1 tablespoon cornstarch 18 teaspoon salt cup boiling water tablespoon unsaltcd butter 1 1 1 teaspoon grated lemon zest 3 tablespoons lemon juice Preheat oven to 400 degrees F. Lightly grease 12 muffin cups, or regular-size- d nonstick with coat spray. In a medium bowl, stir the Tony Roma's and Mountain Mill were top choices during the ProvoOrem Chamber of Commerce's "Taste of Provo and Orem," held earlier this month at the Historic Utah County Courthouse. For the first time ever, the public was invited to vote for their favorite sample of food and drink as part of the "People's Choice Taste Aw ards. Tony Roma's was honored for its succulent Carolina Honey Bar-beqRibs. Mountain Mill made d top pick for its delightful apple juice. fresh-presse- The Chamber of Commerce encourages the public to try and taste the wide variety of flavors available locally. "Often times community members don't have a chance to ask local chefs about specialty items, let alone taste them," commented Chamber President Steve Densley. "This is an excellent opportunity to learn more about the restaurants in our area." Participants in the event includ- - i. Photo Courtesy The Chamber ol Commerce Employees of Mountain Mill serve sample of their baked products it?t the ProvoOrem Chamber of Commerce "Taste of Provo and ,Pre(n held earlier this month. Mountain Mill and Tony Roma's were honors as top picks in the People's Choice survey at the event. .x first-ev- ed: American Grill, er Mountain Mill, Olive tTardJe, Coco-Col- a, Einstein's, Galaxy Diner, Good Pepsi-ColRuby River, "TClty I IndiTornnnit :Av Tnnv Rnmu Vintage House. with salt and pepper. Arrange potatoes in a baking pan and scatter stir in curry powder and saff an pepper to taste. In a small Jjakin pan, toss potatoes with butfei nii Earth, Hogi Yogi, Honey Baked Hams, Kara Chocolates, Mingles, a, at dessert muffins By The Associated Press Most of the ingredients for Ribs, apple juice are People's Choice flour, pumpkin pie spice, baking soda and salt together. In a large bowl, mix the molasses, brown sunar and oil. Pour the boiling water into the molasses mixture and beat with a mixer or a whisk just until all the brown sugar is dissolved. Add the flour mixture and mix just until all the lumps of flour are dissolved in the batter, about 20 strokes. Spoon the batter into the muffin cups, dividing the batter evenly. Bake for 20 minutes, or until the muffins are lightly browned or until a wooden skewer inserted in the center of a muffin comes out clean. While the muffins bake, make the lemon sauce. In a medium saucepan, combine the sugar, cornstarch and salt. Slowly stir in the boiling water. Place over medium heat and cook for 5 minutes, stirring until thickened. Remove from the heat and stir in the butter, J.'mon zest and lemon juice. Cool the muffins for I minute before removing from the tin to serve. Serve warm with 2 tablespoons lemon sauce spooned over each muffin. Makes 12 muffins. ROAST: Lay sliced onion and herb sprigs in the bottom of a shallow baking dish and pour cup of wine over. Set salmon pieces, skin side down, over herbs and season with salt and 1 (Continued from Page CI) chicken broth andor cream to the desired consistency. Slowly heat in saucepan. Before serving, sprinkle with chopped paisley. Make a casserole: Mash leftover vegetables, dust with cheese and bake at 325 degrees until heated through, approximately 15 minutes. For a richer casserole, add a beaten egg or two with a small quantity of milk, and bake until set. approximately 20 to 25 minutes. HERB-ROASTE- D SALMON WITH WILD MUSHROOMS 8 salmon fillet pieces, skin on (about 6 ounces each) 12 pound mixed herb springs (parsley, thyme, rosemary, sage, marjoram, oregano) (divided use) 2 onions, thinly sliced 1 34 cups white wine or water (divided use) Salt and pepper 1 pound mixed wild or common mushrooms, such as shiitake, morel, cepes, chanterelle or oyster I tablespoon olive oil Preheat oven to 400 degrees. on Set salmon pieces upside-dowa cutting board and slit skin with tip of sharp knife. Rinse herb sprigs and pat dry. Pull off about 12 cup of the leaves and set aside for the mushrooms. n pepper. Bake salmon is just opaque through the thickest part, 0 to 2 minutes, depending on the thickness offish. Meanwhile, mince reserved 1 until 1 herbs. Put mushrooms in a colander and quickly toss under cold water. Cut off and discard any tough stems and coarsely chop mushrooms. Heat oil in a skillet; add mushrooms and saute over medium-hig- h heat until just tender, stirring constantly with a wooden spoon, 3 to 4 minutes. Add remaining wine with chopped herbs, salt and pepper. Saute over high heat, stirring 1 minute. Set aside. When salmon is cooked, transfer to individual warmed plates. Spoon mushrooms alongside. Makes 8 servings. Nutritional information per serving: calories: 279; fat: 12 grams; cholesterol: 91 millicrams. ROASTED POTATOES 3 pounds baby new potatoes 2 teaspoons olive oil Salt and freshly ground pep- per 3 unpeeled garlic cloves 4 fresh thyme or rosemary garlic cloves and herb sprigs around them. Roast for 25 to 40 minutes, shaking pan from time to time, until potatoes are tender. Serve warm. Makes 8 servings. Nutritional information serving: calories: 202; fat: no cholesterol. Preheat oven to 400 degrees. Rub potatoes with oil and sprinkle r per gram; ROASTED RUTABAGAS AND TURNIPS 2 pounds rutabagas, peeled and cut into sticks 2 pounds turnips, peeled and cut into sticks 3 tablespoons vegetable oil 12 teaspoon salt 14 teaspoon freshly ground pepper Preheat oven to 450 degrees. In a large bowl, toss rutabaga and turnip sticks w ith vegetable oil, 12 teaspoon salt and pepper. Spread sticks in a single layer on 2 laige nonstick baking sheets and roast for 15 to 20 minutes longer, or until well browned and tender. Sprinkle with salt to taste and serve. Makes 6 to 8 servings. Nutritional information per serving: calories: 116; fat: 6 grams; no cholesterol. ROASTED CURRIED SWEET POTATOES 6 tablespoons unsalted butter 2 teaspoons curry powder 3 pounds sweet potatoes, peeled and cut into I inch pieces. Preheat oven to 450 degrees. In small a saucepan, melt butter and -- sprigs 1 ture and roast in oven. shaki!fa occasionally, until golden iijd'tfn; der, 20 minutes. Makes 8 scyfogsj Nutritional informatiopjxj serving: calories: 248; 'fat;, grams; cholesterol: 23 milligrams ROASTED BEETS" WITH DILL DRESSING 16 small beets, about. 1 11 inches in diameter i;:,;j. 4 tablespoons wine vinegar. Salt and freshly groundtpep " per iiiwiq miii Pinch sugar 8 tablespoons vegetable ioU'i 2 tablespoons chopped !!f flesh -- ! dill Small dill sprigs for gathish Preheat oven to 325 dcWes Rinse beets and trim roots' 3nd tops, leaving bulbs whole a'llrf'&iri intact. Put beets in au gratirf'tfitfj or other heavy, shallow bakingsh, cover tightly with foil ancTb'aU 1 12 hours, or until beets ar tq'niler when pierced with knife, ..mi For dressing, in a smail ibowl, whisk the vinegar with salt pty'per and sugar. Whisk in oil ainL-2illTaste and adjust seasoning:'?Beets and dressing can be kept separately, covered, 2 days in rcfrijffnior.) To serve, peel beets and quarter. Spoon dressing over each. Garnish with dill sprigs. Makes 8 s'awnjis. Nutritional informatiou'fer serving: calories: 153; grams; no cholesterol. "POOR COFYlt S' 1 |