Cook’s Corner

New rules subtract ingredients, time from Pillsbury Bake-Off recipes


Sleuth’s Corner

Q: I have been reading your column for many years. I need help finding the recipe for lemon sponge pudding, which was served at Tyler’s restaurants in Miami. I have not been able to duplicate it.

Elizabeth Morgan


Glazed Bacon Rollups

1/4 cup grape jelly

3/4 cup packed brown sugar

2 tablespoons Dijon mustard

1 can refrigerated original breadsticks

12 slices packaged precooked bacon

2 tablespoons thinly sliced green onion tops (3 medium)

Heat oven to 375 degrees. Lightly spray 12 regular-size muffin cups and top of pan with vegetable oil. In a 2-cup microwavable measuring cup, stir jelly, brown sugar and mustard until well blended. Microwave on high 1 minute. Stir until smooth. Microwave 15 seconds longer or until syrupy. Pour into shallow microwavable dish.

Unroll dough; carefully separate into breadsticks. Press breadsticks to length of bacon slices. For each rollup, dip 1 bacon slice in syrup mixture, turning to coat both sides; shake off excess. Place on breadstick. Starting at one short end, roll up; place in muffin cup, flat side up. Repeat with remaining breadsticks and bacon slices. If syrup mixture thickens, microwave on high 10 seconds; stir.

Bake 10 to 13 minutes or until rollups are puffed and light golden brown. Invert muffin pan onto heatproof platter, allowing syrup to drip down sides of rollups. Sprinkle with sliced green onions. Serve warm. Makes 12.

Per serving: 190 calories, 5 g fat (2 g saturated, 0 trans fat), 10 mg cholesterol, 430 mg sodium, 31 g carbohydrate, 0 fiber, 5 g protein.


db Bistro Moderne’s Thanksgiving Leftovers Sandwich

1 pound leftover roasted turkey, thinly sliced

Cranberry Chutney:

1/2 cup dark brown sugar

1/3 cup maple syrup

1 cup orange juice

1 pound fresh cranberries, rinsed

1 tablespoon freshly grated ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon five-spice powder

Brussels Sprouts Slaw

2 cups thinly sliced brussels sprouts

1/4 cup grated carrots

1/2 small red onion, minced

1/2 cup mayonnaise

3 tablespoons white wine vinegar

Salt and freshly ground white pepper

To Serve

6 toasted brioche buns

Make the chutney: In a large saucepan over medium heat, combine the brown sugar and maple syrup, stirring until sugar is dissolved. Carefully add the orange juice and bring to a simmer. Add the cranberries, ginger and spices. Simmer over low heat for 30 minutes. Check consistency, occasionally adding water if necessary (the sauce should be thick, but not so a spoon will stand upright in it). Chill.

Prepare the slaw: In a medium bowl, toss all ingredients to combine and season to taste with salt and pepper. Chill, covered, for at least an hour before serving.

To serve: Spread cranberry chutney onto the bottoms of 6 freshly toasted brioche buns. Divide turkey on top. Top the turkey with slaw and place bun tops on the sandwiches. Makes 6 servings.

Per serving: 288 calories, (43 percent from fat), 14 g fat, (2.2 g saturated, 3.1 g monounsaturated), 7.7 mg cholesterol, 2 g protein, 40.6 g carbohydrate, 5.2 g fiber, 136 mg sodium.

Main dish

Nani’s Fettucine con Fichi

1/2 pound dried fettuccine (fresh or handmade may be substituted)

1 tablespoon butter

8 to 10 dried black mission figs, thinly sliced

1/3 cup white wine

1/2 cup heavy cream

1 lemon

3 ounces (about 1 cup) grated Parmigiano-Reggiano cheese

Salt and pepper to taste

Bring a pot of salted water to a boil. Add the pasta to cook.

Meanwhile, add the butter and figs to a saute pan over medium heat. Cook, stirring, until both the butter and the figs are lightly browned. Add the wine and let it reduce to half. Add the cream. Grate the zest from 1/4 of the lemon, then cut it open and squeeze about 1 tablespoon of juice into the pan. Add a bit of pasta water (about 1/4 cup) as well as 2 ounces of Parmigiano to the sauce and let simmer until reduced to desired consistency. Season with salt and pepper, taking care not to oversalt due to the salty pasta water.

When the pasta is 2 minutes from done, add it to the sauce to finish cooking (add a little more pasta water if the sauce gets too tight). Plate the pasta and garnish with the remaining Parmigiano. Makes 2 servings.

Per serving: 1,036 calories, (37 percent from fat), 42 g fat, (24.8 g saturated, 11.5 g monounsaturated), 135 mg cholesterol, 33 g protein, 124 g carbohydrate, 12 g fiber, 727 mg sodium.

What is your favorite recipe from the iconic Pillsbury Bake-Off? Mine might be Orange Kiss Me Cake (1950) or possibly Peanut Butter Blossom cookies (1958).

Alas, neither of these would have been a finalist at the 2013 Bake-Off last month, because new rules called for recipes with seven or fewer ingredients and no more than 30 minutes of active preparation.

The 2013 winner of the million-dollar grand prize was Loaded Potato Pinwheels, an appetizer created by Glori Spriggs of Henderson, Nev., with already-baked frozen potatoes, shredded cheese and bottled bacon, baked in crescent roll dough and topped with sour cream and green onions.

Besides quick and convenient, I spotted other trends as I watched the contestants prepare their recipes for judging at the Aria Resort & Casino in Las Vegas. Heat has gone mainstream — sriracha, chile oil, chile paste, sweet chile sauce and chipotle were all well represented. Global flavors were abundant including Asian steam buns, Italian panzanella, Greek flatbread and Indian naan. Those flavors often crossed cultures as well —Thai turkey burgers and shrimp pizza, puffy potato chorizo tacos and chicken and spinach gyros.

The next Bake-Off will be in Nashville, and rules go up on the Pillsbury website in January. You can find the winning recipes at, or in the recipe booklet on sale now at supermarkets.

The Glazed Bacon Rollups recipe here did not win a prize, but I thought it was delicious, and it has a Miami angle. It was created by Linda Blakely, now of Berne, N.Y., but a longtime resident of South Florida until 1992’s Hurricane Andrew, when she learned to cook on a charcoal grill while without power for nine days.

Holiday leftovers

A recent survey by the Grain Foods Foundation found that people enjoy Thanksgiving leftovers more than the meal itself. I’m not so sure about that, but I do know I really look forward to that first turkey sandwich made from the leftovers.

Jason Pringle, executive chef at db Bistro Moderne, came up with the sandwich recipe here. I love the combination of spices in the cranberry-maple chutney and was surprised at how much I enjoyed the more assertive flavor of brussels sprouts in slaw.

Q: I enjoy trying to re-create excellent restaurant meals. Recently, I had the best pasta dish ever at Nani's Ristorante in Jackson Hole, Wyo. It was made with thinly sliced fresh figs, and I can’t figure out how to replicate it. Can you get the chef to share the recipe?

Andrea Loring

“We know it sounds strange, pasta with figs,” concedes Erin Neary, general manager at Nani’s. “When it all comes together, it’s creamy yet bright, sweet yet savory and completely satisfying.” Our thanks to executive chef Camille Parker Thomas for providing the recipe.

Tried and New

Cranberry Sprite and Cranberry Sprite Zero will only be around for the holiday season, which is really too bad. The combination sparkles.

Snappers are an easy gift just out from The Milk Shake Factory by Edward Marc Chocolatier —one-bite wonders of pretzel, caramel and milk chocolate that you could dress up as a hostess gift. A 30-ounce bag is $8.99 at Costco.

Turkey Day Help

Lynne Rossetto Kasper’s public-radio show PBS The Splendid Table is no longer broadcast in South Florida, but you can listen to her “Turkey Confidential” special from 11 a.m. to 1 p.m. Thursday at Helping Kasper provide live triage to Thanksgiving cooks will be Mario Batali, Michael Pollan, Ted Allen, Pati Jinich and Alexandra Guarnaschelli. To ask questions during the show, call 800-537-5252.

Send questions and responses to or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.

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