October treats: readers' recipes tested in Sunset's kitchens - Kitchen Cabinet

Sunset, Oct, 2003 by James Carrier

Pumpkin Parfaits

Betty Ray, Vancouver, WA

Betty Ray created this creamy parfait
as a light alternative to pumpkin pie.

PREP TIME: About 40 minutes, plus at
least 2 hours to chill

MAKES: 4 servings

    1 jar (7 oz.) marshmallow creme
    1 package (8 oz.) Naufchatel (light
      cream) cheese, at room temperature
    2 tablespoons thawed frozen orange
      juice concentrate
    1 cup canned pumpkin
  1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
  1/2 teaspoon ground nutmeg
  1/4 cup chopped toasted pecans
  1/4 cup crumbled gingersnap cookies

1. In a bowl, with an electric mixer on
medium speed, beat marshmallow
creme, Neufchatel, and 1 tablespoon
orange juice concentrate until smooth.

2. In another bowl, stir together pumpkin,
maple syrup, cinnamon, nutmeg,
and remaining tablespoon orange juice
concentrate. Fold in 1/4 cup of the
cream cheese mixture until no white
streaks remain.

3. Spoon about 3 tablespoons of the remaining
cream cheese mixture into
each of four dessert or parfait glasses,
followed by about 3 tablespoons of the
pumpkin mixture. Repeat layers, ending
with pumpkin. Chill until cold, at
least 2 hours or up to 1 day. Just before
serving, sprinkle each parfait with
chopped pecans and gingersnap crumbs.

Per serving: 458 cal., 37% (171 cal.) from fat; 8.2 g
protein; 19 g fat (9 g sat,); 69 g carbo (1.7 g fiber);
289 mg sodium; 43 mg chol.

Blueberry Dream Bars

Judy Wong, Oakland, CA

Judy Wong had never seen a recipe
for bar cookies with a blueberry filling,
so she decided to come up with one.
Dried cherries make a nice alternative.
Store airtight at room temperature up
to 3 days.

PREP AND COOK TIME: About 1 1/2 hours,
plus at least 40 minutes to chill filling

MAKES: 9 bars

  1 cup sugar
  8 ounces dried blueberries or dried
    cherries, finely chopped
  1 cup all-purpose flour
  1 cup quick-cooking oats
    teaspoon salt
3/4 cup (3/8 lb.) butter, cut into chunks
  1 large egg yolk

1. In a 1- to 2-quart pan, stir together 1/4
cup sugar, the blueberries, and 1 1/4 cups
water. Bring to a boil over high heat,
then reduce heat to maintain a simmer,
cover, and cook, stirring occasionally,
until blueberries are soft and most of
the liquid is absorbed, about 45 minutes.
Chill until cool, about 40 minutes.

2. Meanwhile, ha a bowl or in the bowl
of a food processor, mix or whirl flour,
oats, salt, and remaining 3/4 cup sugar
until combined. Cut in butter or pulse
until mixture forms coarse crumbs. Add
egg yolk and mix or pulse until mixture
comes together in a crumbly dough.
Divide in half. Press half the mixture
evenly over bottom of a buttered 8-inch
square baking pan. Chill pan and reserved
dough while filling cools.

3. Spread blueberry mixture evenly
over crust in pan, then sprinkle and pat
the remaining half of the dough evenly
over the blueberry layer.

4. Bake in a 350[degrees] regular or convection
oven until top is browned and filling
is bubbling around the edges, 35 to
40 minutes. Let cool about 15 minutes,
then cut into squares. Serve warm, or
let cool completely.

Per bar: 403 cal., 38% (153 cal,) from fat; 3.3 g
protein; 17 g fat (10 g sat.); 60 g carbo (4 g fiber);
289 mg sodium; 66 mg chol.

East-West Carrots

Emily Bader, Seattle

Although this dish dates back to Emily
Bader's days in Berkeley in the 1970s,
she still enjoys it. Miso is a pungent
paste made from fermented soybeans.
It is available in Asian markets and
well-stocked supermarkets.

PREP AND COOK TIME: About 20 minutes

MAKES; 6 servings

1 1/2 pounds carrots, peeled and sliced
      into thin (1/8 to 1/16 in.) rounds
    1 tablespoon olive oil
    1 tablespoon lemon juice
    1 tablespoon cider vinegar
    2 teaspoons Asian sesame oil
    2 teaspoons white miso (see
      note above)
    2 teaspoons soy sauce
  1/4 cup thinly sliced green onions
    2 tablespoons minced parsley
  1/4 teaspoon dried tarragon

1. In a 4- to 6-quart pan over high heat,
bring about 2 quarts water to a boil.
Add carrots and cook just until tender-crisp
to bite, 3 to 4 minutes. Drain.

2. Meanwhile, in a large bowl, mix
olive oil, lemon juice, vinegar, sesame
oil, miso, soy sauce, green onions, parsley,
and tarragon. Add warm carrots
and mix to coat. Serve, or cover and
chill up to 1 day.

Per serving: 85 cal., 44% (37 cal.) from fat; 1.5 g
protein; 4.1 g fat (0.6 g sat.); 12 g carbo (3.5 g fiber);
222 mg sodium; 0 mg chol.

Carrot-Sweet Potato Soup

Joanna Zant, Spokane

When Joanna Zant didn't have enough
sweet potatoes for a soup recipe, she
added carrots, garbanzos, and spices.
She serves this flavorful soup with
toasted pocket bread and plain yogurt.

PREP AND COOK TIME: About 1 hour

MAKES: About 9 cups; 4 to 6 servings

  2 teaspoons olive oil
  1 onion (8 oz.), peeled and chopped
  2 cloves garlic, peeled and minced
  1 tablespoon minced fresh ginger
  2 teaspoons curry powder
  1 teaspoon ground cumin
1/4 teaspoon cayenne
  1 can (15 oz.) garbanzos, drained and
    rinsed
  1 pound carrots, peeled and chopped
  1 sweet potato (about 1 lb.), peeled
    and cut into 1-inch chunks
  6 cups tat-skimmed chicken broth
  3 tablespoons lemon juice
    Salt and pepper

1. Pour oil into a 4- to 6-quart pan over
medium-high heat. When hot, add
onion, garlic, and ginger; stir often until
onion is limp, about 5 minutes. Add
curry powder, cumin, and cayenne;
cook until fragrant, about 1 minute.

2. Add garbanzos, carrots, sweet potato,
and broth; bring to a boil. Reduce heat
to maintain a simmer, cover, and cook,
stirring occasionally, until vegetables
are tender when pierced, 30 minutes.

3. Whirl in batches in a blender or food
processor until smooth. Return to pan
and stir in lemon juice and salt and
pepper to taste. Heat until steaming,
then ladle into bowls.

Per serving: 203 cal., 14% (28 cal.) from fat; 13 g
protein; 3.1 g fat (03 g sat.); 32 g carbo (6.5 g fiber);
188 mg sodium; 0 mg chol.