Stephan Griebels, an executive chef for Windstar Cruises, serves this delicious warm German potato salad on a luncheon buffet. Use vegetable broth in place of chicken broth for a vegetarian version.
WARM GERMAN POTATO SALAD
Preparation time: 30 minutes
Cooking time: 25 minutes
Yield: Six 1/2-cup servings
3 medium russet potatoes, scrubbed, cut in half lengthwise
1 tablespoon olive oil
1 medium onion, chopped
1 cup fat-free chicken or vegetable broth
1/2 cup white vinegar
1 tablespoon Dijon mustard
1 teaspoon caraway seeds
1/2 teaspoon salt, see note
Freshly ground black pepper to taste
4 green onions, chopped
1. Place potatoes in saucepan and cover with water. Heat to boil, reduce heat to low. Cover, simmer until easily pierced with fork, about 25 minutes. Drain potatoes; set aside to cool just enough to be safe to handle.
2. Heat olive oil in large skillet over medium heat. Add onion; cook, stirring frequently, until soft and translucent, about 5 minutes. Add chicken broth and vinegar; mix well. Simmer 5 minutes. Remove from heat; stir in mustard, caraway seeds, salt and pepper. Set aside.
3. Peel and dice warm potatoes; place in large bowl. Stir warm onion mixture and green onions into potatoes; mix well. Serve warm or at room temperature.
Nutrition information per serving:
Calories …….. 155 Fat ………… 3 g% calories from fat .. 17
Cholesterol …. 0 mg Sodium …… 315 mg Carbohydrates …… 31 g
Protein ……… 4 g
Q. I have had this recipe for years. Could you please revise it? Thank you.
Margaret Johnson, N. Las Vegas
TOASTED SPICE CAKE
Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 15 servings
3 cups firmly packed brown sugar
3/4 cup shortening
2 large eggs, separated
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon each: baking soda, baking powder, ground cloves, ground cinnamon
3/4 teaspoon salt
1 1/4 cups buttermilk
1/3 cup chopped nuts
1. Heat oven to 350 degrees. Combine 2 cups of the sugar with shortening in bowl of electric mixer; beat until smooth. Beat in egg yolks and vanilla; mix well. Reserve egg whites.
2. Combine flour, baking soda, baking powder, cloves, cinnamon and salt in separate bowl. Add to sugar mixture alternately with buttermilk in 2 batches, beating well after each addition. Spread batter into greased 13- by 9-inch baking pan.
3. Beat egg whites in clean bowl until soft peaks form. Slowly add remaining 1 cup of brown sugar; beat until smooth. Spread over batter in pan and sprinkle with chopped nuts. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes.
Nutrition information per serving:
Calories ……… 365 Fat ………… 14 g Cholesterol .. 30 mg
Sodium …….. 250 mg Carbohydrates .. 58 g Protein …….. 4 g
A. I reduced the amount of fat in this recipe and replaced the shortening with butter. I found that I could also reduce the amount of sugar in both the cake and the meringue. I increased the amount of buttermilk slightly for added moisture. My revision had a nice soft texture, and the meringue made a great “frosting.”
LIGHTER TOASTED SPICE CAKE
Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 15 servings
1 1/3 cups plus 1/2 cup firmly packed brown sugar
1/3 cup butter, softened
1 large egg
3 large egg whites
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon each: ground cinnamon, ground cloves, baking soda, baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup chopped pecans
1. Heat oven to 350 degrees. Beat together 1 1/3 cups of the brown sugar and butter in bowl of electric mixer until smooth. Add whole egg, 1 egg white and vanilla; beat well.
2. Combine flour, cinnamon, cloves, baking soda, baking powder and salt in separate bowl. Add alternately with buttermilk in 2 batches to batter, beating well after each addition. Spread into 13- by 9-inch baking pan sprayed with non-stick vegetable oil spray.
3. Beat 2 remaining egg whites in clean bowl until soft peaks form. Slowly add remaining 1/2 cup brown sugar; beat until smooth. Spread over batter in pan. Sprinkle with pecans. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes.
Nutrition information per serving:
Calories ………. 235 Fat …………. 6 g Cholesterol .. 25 mg
Sodium ……… 270 mg Carbohydrates .. 42 g Protein …….. 4 g
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Send your recipe for revision to: Cook it light, Chicago Tribune, 435 N. Michigan Ave., Chicago, Ill. 60611-4041.
