Recipes: Gorgonzola, Pear and Rosemary Tart

GORGONZOLA, PEAR AND ROSEMARY TART

Makes 10 to 12.

Note: Pungent Gorgonzola and sweet pears are natural partners and the piney rosemary adds an assertive note. This classy appetizer can also be served as a light supper when cut into larger wedges. From Beth Dooley.

• 1 sheet thawed frozen puff pastry (from a 17.3 oz. pkg.)

• 1 egg

• 3/4 c. Gorgonzola cheese

• 1/4 c. diced green onions, white part only

• 2 tbsp. finely chopped fresh rosemary

Directions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and place the puff pastry on it.

Using a fork, poke holes down the center of the puff pastry. Bake until the pastry begins to puff, about 10 minutes.

In a small bowl, whisk together the egg and cheese until smooth. Spread this over the dough, using a spatula to move the mixture to the corners. Scatter the green onions over the cheese mixture, then lay the sliced pear over this. Sprinkle the rosemary over the pears.

Nutrition information per each of 12 servings:

Calories160Fat11 gSodium175 mgSaturated fat4 g

Carbohydrates12 gCalcium53 mg

Protein4 gCholesterol22 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 2 fat.

Makes about 24.

Note: Simple, light and refreshing, this is delicious served warm, room temperature or cold. From Beth Dooley.

• 3 garlic cloves, minced

• 1 tsp. salt

• 1/4 c. fresh lime juice

• 1/4 c. orange marmalade

• 1/4 c. chopped cilantro, plus more for garnish

• 4 tbsp. light sesame oil or vegetable oil, divided

• 1 tbsp. soy sauce

• Pinch red pepper flakes

• 1 lb. raw large shrimp in their shells (about 22 to 26 shrimp), peeled and deveined

Directions

In a medium bowl, whisk together the garlic, salt, lime and lemon juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes and black pepper. Turn 1/4 cup of the mixture into a cup to serve as a dipping sauce and set aside.

Add the shrimp to the bowl and turn to coat. Marinate in the refrigerator for about 10 minutes.

Drain the shrimp and pat dry with a paper towel. In a large skillet, heat the remaining oil and cook the shrimp in batches, turning occasionally, until pink, about 3 minutes total. Serve garnished with chopped cilantro and pass the dipping sauce on the side.

Calories29Fat2 gSodium173 mgSaturated fat0 g

Carbohydrates2 gCalcium9 mg

Protein2 gCholesterol19 mgDietary fiber0 g

Diabetic exchanges per serving: 1/2 fat.

BACON-WRAPPED BABY POTATOES WITH MAPLE MUSTARD GLAZE

Note: Use Russian fingerlings, baby Yukon Gold or baby red potatoes. From Beth Dooley.

• 11/2 lb. new potatoes

• 1 tbsp. salt

• 2 tbsp. maple syrup

• 1 tbsp. Dijon mustard

Directions

Put the potatoes into a large pot with enough water to cover by about 1 inch. Add salt to water, set over high heat, bring to a boil, reduce the heat and simmer until the potatoes are fork tender, about 10 to 15 minutes.

In a small bowl, whisk together the syrup and mustard.

Heat the oven to 425 degrees. Line a rimmed baking sheet with foil. Wrap each potato with a piece of uncooked bacon and place, seam side down, on the baking sheet. Bake until the bacon is crisp, about 18 minutes. Remove, brush with the maple mustard. Return to the oven and bake until potatoes are glazed, another 3 to 5 minutes. Serve warm.

Nutrition information per each of 30:

Carbohydrates5 gCalcium7 mg

Protein2 gCholesterol5 mgDietary fiber1 g

Diabetic exchanges: 1 vegetable, 1/2 fat.

SMOKED SALMON MOUSSE

Serves about 10 to 12.

• 3 oz. smoked salmon, skin removed

• 1/2 c. cream cheese

• 1 tbsp. lemon juice

• 2 tsp. prepared horseradish sauce, or to taste

• Milk or half-and-half, as needed

Directions

Pick bones from fish. Combine the salmon, cream cheese, lemon juice and horseradish sauce into a food processor fitted with a steel blade.

Process until the mixture is smooth, adding a little milk as needed. Serve in endive leaves or on sliced fennel bulb or atop crostini. Garnish with dill.

Nutrition information per each of 12 servings:

Calories43Fat4 gSodium90 mgSaturated fat2 g

Protein2 gCholesterol12 mgDietary fiber0 g

Diabetic exchanges per serving: 1 fat.

CIDER-GLAZED SAUSAGES WITH APPLE

Makes about 24 to 30.

Note: For a heartier version, serve sausages in rolls and top with the apples. From Beth Dooley.

• 6 Italian sausages (pork or turkey), about 1 lb.

• 1 c. apple cider

• 2 tart apples, cored and cut into 2-in. chunks

Directions

In a large skillet, melt the butter or heat oil over medium heat. Cook the sausages, turning occasionally, until seared on all sides, about 5 minutes.

Remove and slice the sausages into 2-inch-thick rounds. Serve skewered on a toothpick with the apple slices and drizzle with the glaze.

Nutrition information per each of 2 pieces:

Calories103Fat7 gSodium275 mgSaturated fat3 g

Carbohydrates6 gCalcium8 mg

Protein4 gCholesterol15 mgDietary fiber1 g