Sleuth’s Corner

Q. Does anyone know of a bakery in South Florida that makes éclairs like the ones Ebinger’s in New York used to make? Or is there a recipe? Sometimes they were filled with lemon and sometimes with cream.

Sheila

Perhaps readers will be able to help. We received quite a few responses for Blackout Cake as made by Ebinger’s. For the uninitiated, Ebinger’s was an iconic Brooklyn bakery that operated for nearly a century before going out of business in 1972.

Sauce

Creamy Peppercorn Sauce

1 teaspoon cornstarch

1/2 teaspoon brown sugar

1/2 cup beef broth

1/2 cup (half of an 8-ounce tub) cream cheese spread (reduced-fat OK)

2 tablespoons green peppercorns

Whisk cornstarch and sugar in medium saucepan. Gradually whisk in broth. Cook on medium heat 2 minutes or until thickened, stirring constantly. Stir in cream cheese spread and peppercorns. Cook, stirring, 2 to 3 minutes or until cream cheese is melted and sauce is well blended. Makes 4 servings.

Per serving: 113 calories (79 percent from fat), 10 g fat (6 g saturated, 3 g monounsaturated), 32 mg cholesterol, 3.5 g protein, 2 g carbohydrates, 0 g fiber, 246 mg sodium.

Side Dish

Sugarcane’s Brussels Sprouts With Sweet Soy

6 ounces (about 1 3/4 cups) brussels sprouts

1 cup olive oil

6 peeled orange segments, sliced in half

2 tablespoons balsamic vinegar

Salt

1 teaspoon low-sodium soy sauce

1 teaspoon sugar

Thoroughly wash brussels sprouts and cut into quarters. Allow to dry. Heat oil in a small frying pan until shimmering. Deep-fry sprouts until golden brown. Remove from pan with slotted spoon, and place on paper towels to drain.

In a bowl, mix sprouts with orange pieces, vinegar and a pinch of salt. Combine sugar and soy sauce, and drizzle on top. Makes 2 servings.

Per serving: 295 calories (80 percent from fat), 27 g fat (4 g saturated, 20 g monounsaturated), 0 cholesterol, 3 g protein, 12 g carbohydrates, 3 g fiber, 108 mg sodium.

Main Dish

Bacon Herb Chicken

5 slices applewood-smoked bacon

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon white pepper

4 boneless, skinless chicken breasts

1 tablespoon unsalted butter

4 garlic cloves, peeled and thinly sliced

1 tablespoon minced fresh parsley or thyme

1/8 teaspoon crushed red pepper

3/4 cup chicken stock

2 tablespoons lemon juice

In a large skillet over medium heat, fry the bacon until crisp. Meanwhile, place the flour, salt and peppers in a large zip-top bag. Add the chicken pieces one at a time and shake to coat.

Place the cooked bacon on paper towels to drain, and add the butter to the skillet. When melted, add the chicken and fry for about 6 minutes on each side or until no pink remains. Meanwhile, crumble the bacon and set aside. Remove the chicken and keep warm.

Add the garlic, parsley and crushed red pepper to the skillet and cook 30 seconds. Increase the heat to medium-high, and add the stock, lemon juice and 1/4 cup water. Bring to a boil and continue cooking until the liquid is reduced by half. Return the chicken to the skillet and heat for an addition minute. Top with bacon pieces and serve warm. Makes 4 servings.

Per serving: 390 calories (21 percent from fat), 9 g fat (4 g saturated, 3 g monounsaturated), 163 mg cholesterol, 64 g protein, 10 g carbohydrates, 0 fiber, 1,254 mg sodium.