Festive favorites: recipes from our readers, tested in Sunset's kitchen

Sunset, Dec, 2004 by Christina Schmidhofer

Maple Nut-Filled Dates

LESLIE FREEMAN, BOISE

After a day of skiing, Leslie Freeman wanted a bite of something quick, rich, and sweet. She came up with these cheese-filled dates, which make a great appetizer or apres-ski snack. She uses Bell-wether Farms' flavorful, creamy crescenza cheese, made in Sonoma County. You can substitute another soft cheese, such as teleme or brie.

PREP AND COOK TIME: About 15 minutes

MAKES: 20 date halves; 8 to 10 servings

 10 Medjool dates
1/4 cup soft cheese (see note above)
  1 tablespoon butter
1/4 cup chopped walnuts
1/4 cup maple syrup

1. Cut dates in half lengthwise and remove pits. Spoon about 1/2 teaspoon cheese into the cavity of each date half. Arrange dates on a serving plate.

2. Melt butter in a 1- to 2-quart pan over low heat, then increase heat to medium and cook until butter is foamy and starting to brown. Add nuts and stir constantly for 1 minute. Add syrup and reduce heat to maintain a simmer. Cook 1 minute, stirring frequently. Remove from heat.

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3. Lift nuts from the syrup with a slotted spoon and press a few pieces into the soft cheese in each date. Drizzle syrup over the dates and serve warm.

Per serving: 114 cal., 35% (40 cal.) from fat; 1.8 g protein; 4.4 g fat (1.5 g sat.); 18 g carbo (1.3 g fiber); 41 mg sodium; 5.1 mg chol.

Salmon Egg-Drop Soup

JEANETTE TAPLIN, FOSTER CITY, CA

Going into cold-and-flu season, Jeanette Taplin wanted a tasty soup with lots of virus-fighting power. After reading about the health benefits of salmon, ginger, and spinach, she came up with this quick version of a Chinese classic.

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

  3 cans (14 1/2 oz. each) fat-skimmed chicken broth
  3 tablespoons coarsely chopped fresh ginger
 12 ounces boned, skinned salmon fillet, rinsed and cut into 1-inch
    chunks
  2 cups lightly packed rinsed, stemmed spinach leaves (about 2 oz.)
  2 large eggs, beaten to blend
1/4 cup chopped green onions Salt and pepper

1. In a 4- to 5-quart pan over high heat, bring broth to a boil. Add ginger, reduce heat to maintain a simmer, cover, and cook to flavor broth, about 10 minutes. Remove ginger chunks with a slotted spoon or a fine strainer.

2. Add salmon and simmer until chunks are opaque but still moist-looking in the center (cut to test), about 5 minutes. Add spinach and stir just until wilted.

3. Increase heat to bring broth back to a boil and slowly stir in eggs. Stir in green onions and add salt and pepper to taste. Ladle soup into bowls immediately.

Per serving: 246 cal., 44% (108 cal.) from fat; 31 g protein; 12 g fat (2.6 g sat.); 1.9 g carbo (0.6 g fiber); 191 mg sodium; 156 mg chol.

Tuna with Tomato-Caper Sauce

ELIZABETH FARQUHAR, PORTLAND

A friend's gift of freshly baked bread prompted Elizabeth Farquhar to come up with a saucy dish for tuna steaks; the flavorful tomato sauce is great for dipping bread into.

PREP AND COOK TIME: About 25 minutes

MAKES: 2 servings

  2 tuna steaks (such as albacore or yellowfin; each about 6 oz. and
    1 in. thick) Salt and pepper
  1 tablespoon olive oil
  1 onion (8 oz.), peeled, halved lengthwise, and thinly sliced
  1 can (14 1/2 oz.) crushed tomatoes in puree
1/2 cup dry red wine
  3 tablespoons balsamic vinegar
  1 tablespoon drained capers
  1 teaspoon dried oregano

1. Rinse tuna steaks and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, add onion and stir frequently until limp, about 5 minutes.

2. Push onion to side of pan and add tuna steaks. Cook, turning once, just until browned on both sides, 3 to 4 minutes total. Stir in crushed tomatoes, wine, vinegar, capers, and oregano.

3. Reduce heat to maintain a simmer, cover, and cook until tuna is no longer pink in the center (cut to test), about 15 minutes. Transfer tuna to plates and top equally with sauce.

Per serving: 366 cal., 21% (76 cal.) from fat; 39 g protein; 8.4 g fat (1.3 g sat.); 24 g carbo (2.7 g fiber); 579 mg sodium; 68 mg chol.

Ev's Skorpas

MEREDITH SAGE, COLORADO SPRINGS, CO

Evelyn Mount's Swedish cookies--similar to biscotti--have been a holiday favorite in the family for as long as her daughter Meredith Sage can remember. Use a fresh jar of ground cardamom if you can, or grind your own; the heady flavor of the spice will be well worth it.

PREP AND COOK TIME: About 1 3/4 hours

MAKES: About 2 dozen cookies

1/2 cup (1/4 lb.) butter, cut into chunks, at room temperature
  1 cup plus 2 tablespoons sugar
  2 large eggs
  1 teaspoon almond extract
  3 cups all-purpose flour
  1 tablespoon ground cardamom (see note, below left)
  2 teaspoons baking powder
1/3 cup half-and-half
  1 large egg white
1/4 cup slivered almonds

1. In a bowl, with a mixer on medium speed, beat butter and 1 cup sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary.