Sleuth’s Corner

Q. For years I have been trying to duplicate a salad my neighbor made with bits of orange, tossed greens and crumbled cheese. She passed away long ago, but I think of her and that salad whenever my oranges start to ripen. Can anyone help? She made it with a very simple vinaigrette, and used the same dressing for an avocado and grapefruit salad.

Marilyn Smith, Miami

Scones

Gluten-Free Cranberry Orange Scones

For the scones:

Vegetable oil spray (optional)

2 cups gluten-free baking mix, such as Bisquick brand

1/4 cup plus 2 tablespoons sugar

6 tablespoons (3/4 stick) cold unsalted butter or margarine, cut into 12 pieces

2 large eggs, lightly beaten

1 cup buttermilk or coconut milk

2/3 cup chopped dried cranberries

1 packed tablespoon orange zest (from 1 orange)

1/2 cup chopped walnuts (optional)

For the glaze:

1 cup confectioners’ sugar

2 to 3 tablespoons orange juice

Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper or mist with vegetable oil.

Place the baking mix and 1/4 cup sugar in a large mixing bowl; stir to combine. Scatter butter over mixture. Using 2 small knives or a pastry cutter, cut in butter until mixture looks like small peas. Add the eggs, buttermilk, cranberries, orange zest and walnuts. Stir with a large spoon until the dough just comes together, about 25 strokes.

Place 1/4-cup portions of dough on prepared pan about 2 inches apart. You will have room for about 8 scones, or half of the dough. (Do not flatten or spread the dough.) Sprinkle with remaining sugar.

Bake one tray at a time until golden brown on the bottom and firm to the touch, 12 to 15 minutes. They will not brown on top. Transfer to a wire rack to cool for about 10 minutes.

While the second tray bakes, make the glaze: Place the confectioners’ sugar in a small bowl and whisk in 2 tablespoons of orange juice, adding up to 1 more tablespoon if the glaze is too thick. Drizzle on top of the cooled scones and serve. Makes 16 scones.

Source: Adapted from “Unbelievably Gluten-Free” by Anne Byrn (Workman).

Per scone: 203 calories (28 percent from fat), 6.3 g of fat, (3.2 saturated fat, 1.5 g monounsaturated fat), 36 mg cholesterol, 3.8 g protein, 32 g carbohydrates, 1.1 g fiber, 412 mg sodium.

Dessert

Frozen Key Lime Pie

1 (14-ounce) can sweetened condensed milk

6 egg yolks or equivalent egg substitute, divided

1/2 cup Key lime juice

1 to 2 teaspoons grated Key lime zest

1 cup vanilla ice cream, softened

1 baked deep-dish 10-inch graham cracker pie crust, cooled

Beat the milk and egg yolks until thoroughly incorporated and thick, about 8 minutes. With mixer running, drizzle in lime juice and zest. Beat in ice cream. Spoon into prepared pie crust and place in freezer at least 3 hours, until set.

To serve, top with sweetened whipped cream or make a meringue with the unused egg whites, swirl on top of frozen pie, sealing edges, and bake in a 350-degree oven until tips of meringue start to brown, about 10 minutes. Serve immediately. Makes 8 servings.

Per serving: 440 calories (39 percent from fat), 19 g of fat, ( 8.8 saturated fat, 8.2 g monounsaturated fat), 186 mg cholesterol, 9.5 g protein, 59 g carbohydrates, 0.5 g fiber, 183 mg sodium.

Condiment

Baja Barbecue Sauce

1 cup ketchup

1/2 cup brown sugar

1/2 cup beer or orange juice

1/2 cup red wine vinegar

1/2 cup chili sauce

1/3 cup lemon juice

2 tablespoons dry mustard

3 tablespoons bottled thick steak sauce

2 teaspoons coarsely ground pepper

2 teaspoons vegetable oil

1 teaspoon soy sauce

Mix all ingredients, and refrigerate, tightly covered. Makes about 3 cups.

Per tablespoon: 18 calories (11 percent from fat), 0.2 g of fat, (0 saturated fat, 0 g monounsaturated fat), 0 cholesterol, 0.2 g protein, 3.7 g carbohydrates, 0.2 g fiber, 115 mg sodium.