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1 head cauliflower, cut into florets
2 tablespoons olive oil
Preheat skillet at 350°. Place cauliflower pieces in a bowl and drizzle with oil, salt, and pepper. Stir until cauliflower is coated; pour
into skillet and cover. Cook 10 minutes, stirring occasionally. Uncover and continue to stir 2 to 3 minutes or until desired browning is
achieved.
4 servings (serving size ½ cup)
3 slices bacon, chopped
1 pound Brussels sprouts, quartered
3 tablespoons olive oil
½ teaspoon salt
1 apple, chopped
Preheat skillet at 300º. Fry bacon until crispy, about 8 minutes. Remove bacon, leaving drippings in skillet; set bacon aside. Add
sprouts, oil, and salt; cover and sauté 8 to 10 minutes, stirring occasionally. Add apple and cook, uncovered, 2 to 3 minutes. Mix in
reserved bacon, syrup, vinegar, cranberries, and pepper. Sauté an additional 1 to 2 minutes to reduce sauce.
8 servings (serving size ½ cup)
Desserts
6 pears, any variety
1 (750 ml) bottle Chardonnay
12 ounces strawberry jelly
1 small lemon
Core pears from bottom, keeping top and stem intact. Heat skillet at 250°. Combine wine and jelly in skillet, stirring occasionally until
jelly is melted. Peel thin strip of lemon rind and squeeze juice from lemon; add to skillet.
Add rosemary, vanilla bean, cloves, and peppercorns to the liquid and place pears on their sides in the liquid. Cover and reduce heat to
175°. Poach for 1 hour, basting occasionally.
Remove pears and place into a deep container. Cover pears with hot wine mixture and allow to cool. Refrigerate at least 4 hours.
6 servings
Presto Tip: Use your favorite white wine, or substitute sparkling white grape juice.
2 tablespoons sliced almonds
2 tablespoons butter
1 ounce unsweetened chocolate, coarsely chopped
½ cup sugar
1 egg
¼ teaspoon almond extract
Coat 8-inch foil pie pan with no-stick cooking spray.
Preheat skillet at 300°. Add almonds; toast about 1 to 2 minutes, stirring gently. Remove and reserve.
Place butter and chocolate in small microwave-safe bowl. Microwave mixture 30 seconds and stir. Continue to heat in 15-second
intervals, stirring each time, until chocolate is completely melted.
Beat sugar, egg, and almond extract until fluffy in medium bowl; gradually fold in chocolate mixture. Stir in flour, baking powder, and
salt until well blended. Spread batter evenly in prepared pan.
Heat skillet at 400°. Place pie pan on rack in skillet; cover and cook 30 minutes. Remove pie pan; cool on wire rack.
Scoop ice cream over brownie in pie pan, mounding in center. Sprinkle with toasted almonds. Freeze until hard. Serve with fudge
topping.
8 servings
Roasted Cauliflower
Brussels Sprouts with Bacon, Apples, and Cranberries
Blush Pears
Fudge Brownie Ice Cream Pie
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 tablespoon dried cranberries
¼ teaspoon black pepper
2 sprigs fresh rosemary
½ vanilla bean
4 whole cloves
4 whole peppercorns
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 quart vanilla ice cream
Fudge Ice Cream Topping (recipe on next page)
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