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Prosciutto-wrapped Dates, Chocolate,Fruit and Nut clusters, Sweet-Spiced Curry Nut and Apple Almond Custard Cake
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| Apple Almond Custard Cake |
Rebecca Bradley, MS, RD, LDN, CDE, Clinical Nutrition Manager/Renal Nutrition Specialist at Lahey Hospital & Medical Center with the assistance of Katherine Lundy,RD,CSO,LDN held the "Tasty, Healthy and Holiday Treats" seminar on Thursday, 12/11 during the Lahey wellness series. She demonstrated some quick and healthy holiday appetizers and desserts ideas during the event. The focus on the seminar was to teach attendees on how to incorporate nutrient dense ingredients, such as nuts, and fruit, in the foods rather than a focus simply on calories. The seminar was very well received.
Thank you Rebecca and Katherine for showing us how to make a tasty and healthy treats during the holiday!
Wishing everyone a Happy and Healthy Holiday!
Here are the recipes from the event:
Our Little Secret: Healthy Nibbles Sweet and Savory
Hors d’oeurvres
Prosciutto-wrapped Dates
1 pound pitted dates (34)
4-5 ounces gorgonzola cheese
17 thin slices prosciutto
Preheat oven to 425 degrees F.
Prepare a parchment lined baking sheet
1. Halve slices of prosciutto in half lengthwise
2. Make a slit in each date, working one at a time.
3. Stuff each date with cheese, and press completely closed.
4. Wrap each date in prosciutto
5. Arrange dates on parchment-lined baking sheet and roast in oven for 8-10 minutes or until prosciutto crisps and cheese melts
Sweet-spicy Curried Nuts
1 egg white
¼ cup dark brown sugar
2 ½ teaspoons kosher salt
1 Tablespoon curry powder
¼ teaspoon cinnamon
½ to 1 teaspoon cayenne
2 cups raw cashews
2 cups raw almonds
Preheat oven to 300 degrees
Prepare a parchment-lined baking sheet
1. Beat egg white in a large bowl until frothy
2. Whisk in brown sugar
3. Add salt, curry powder, cinnamon and cayenne
4. Whisk until mixture is uniform, like a batter.
5. Add cashews and almonds, toss until nuts are coated
6. Bake for 45 minutes to 1 hour until nuts are golden brown, shaking pan occasionally
7. Cool completely on a wire rack, then break into small pieces
8. Can be stored in an airtight container for 2 days.
Desserts
Chocolate, Fruit, & Nut Clusters
9 ounces dark chocolate (minimum 70% cocoa)
2 cups roasted pistachios, unsalted
1 cup dried cherries, unsweetened
1 cup diced apricots
1 cup golden raisins
Prepare a parchment lined pan or set out small muffin liners
1. In a small pot, bring 2 cups of water to a boil.
2. Chop chocolate and place in large, heat-resistant bowl
3. Remove the water from the heat, and place the bowl of chocolate on top of the pot
4. Stir until the chocolate melts.
5. Mix the pistachios, cherries, apricots, and raisins into the chocolate
6. Spread into a 10 inch by 3 inch rectangle on the baking sheet.
7. Let cool at room temperature for about 30 minutes, then cut into 1 inch squares
8. OR drop mixture into mini baking cups, using a small scoop
Makes 30 squares or about 45 mini cups.
Apple Almond Custard Cake
1 Tablespoon butter
1 Tablespoon plus ¼ cup sugar
1 cup 2% milk
3 large eggs
¾ cups almond meal (flour), made from toasted almond slices
½ teaspoon almond extract
4 apples, peeled, cored, and chopped
¼ cup sliced almonds
Preheat the oven to 325 degrees.
1. Generously butter a 9 inch by 9 inch baking dish with the butter and sprinkle with 1 Tablespoon sugar
2. Place about 1 cup almond slices in a skillet over medium-low heat and toast until lightly browned; process to make meal
3. In a large bowl, whisk the ¼ cup sugar, milk, eggs, almond meal, whole-wheat flour, and almond extract into a smooth batter.
4. Arrange the apples in the baking dish
5. Pour the batter over the apples
6. Sprinkle the almonds across the top
7. Bake until the center is firm and the almonds are starting to brown, 55-60 minutes
8. Cool and cut into 36 bite sized pieces
Can be baked in a 9 inch round baking dish and cut into 8 slices
*Notes: Recipes from Nutrition Action Healthletter, December 2014 and Parade, November 23, 2014
