Ok, every once in a while I cook for friends and The Dukan Diet goes out the window. And if I’m going to eat alongside them, I make sure the food is delicious. So, because I made such a lovely meal, I thought I’d share it with you anyway. These recipes were all from Martha Stewart’s Living magazine, April issue. And every one of them was a complete success–definite crowd pleasers they were. I hope that one day when we’re all in Consolidation and Stabilization you can enjoy these recipes too! Dukan Diet recipes, maybe not. Delicious ones, for sure. I’m heading out there again this weekend and I’ll be eating a bit more in line with the diet this time…Enjoy your weekend everyone! Well, because I have a house in the desert, I’m surrounded by fresh citrus fruit, year round. It’s awesome really. There really isn’t anything like going to a tree, picking the unbelievably beautiful-scented fruit and bringing it home to squeeze the most gorgeous colored juice imaginable. There really isn’t. Look at that color!! And then sitting down and looking out from my patio and seeing this gorgeous lake, in the desert! I’m one lucky girl. CUCUMBER GRAPEFRUIT GIN FIZZ 2 Persian cucumbers, sliced thinly plus extra slices for serving 12 oz gin grapefruit juice sparkling water In a small container pour the gin and place the cucumber slices. with a wooden spoon, smash the cucumber. Refrigerate for 12 hours. Pour 2 oz of gin into a tall glass with ice. Fill the glass with half juice and half water. Serve with cucumber slices and grapefruit sections. I’ll be making this dish as a staple for when I have visitors out in the desert. I wouldn’t eat mine with the maple syrup until I talked everyone else into trying it. I ate half without and then tried it with it. I LOVED it with the syrup! And I’m not a syrup-all-over-the-plate kinda girl! HAM AND GRUYERE STUFFED FRENCH TOAST 1 loaf french bread, cut into 8 2-inch pieces 8 pieces of ham and more for top 8 oz Gruyere cheese, sliced 8 eggs 2/3 cup milk salt and pepper real maple syrup Butter a 9 by 13 inch baking dish. Make a deep slit into each piece of bread, creating a pocket. Stuff each with ham and cheese, reserving a piece of cheese for the top of each. Cut extra ham into ribbons to place on top of each piece, as well. Mix together the eggs and milk and season with salt and pepper. Pour eggs into dish, press each pieces of bread into the egg mixture and let set 15 minutes. Flip each piece of bread and let set another 15 minutes. Top each piece of bread with the extra cheese and ham. Bake dish at 350 for 20 minutes. Broil for a few minutes when set until nice and brown. Serve with maple syrup. GREENS WITH BALSAMIC VINAIGRETTE I used a mixture of greens and sugar plum tomatoes. I also sliced a few hard-boiled eggs and added them after I tossed the salad with my vinaigrette. COCONUT CAKE 1 stick unsalted butter, softened1 1/2 cups flour 1/2 t baking powder 1/4 t baking soda 3/4 t coarse salt 1/2 cup cream of coconut (I found it at Trader Joes) 1 t vanilla 1/4 cup coconut oil 1 cup sugar 3 eggs TOPPING 2 egg whites 1/8 t coarse salt 1 14 oz can sweetened condensed milk 2 t vanilla 3 cups sweetened coconut, shredded bittersweet chocolate, for melting and drizzling on top Butter and flour a 10-inch springform or round pan. Whisk flour, baking powder and soda, and salt. In another bowl, mix cream of coconut and vanilla. Beat butter and coconut oil on medium-high until smooth. Slowly add the sugar and beat about 4 minutes. Add eggs one at time, scraping the sides. On low, add flour in 3 batches and cream of coconut in two. Beat until combined. Topping: Whisk egg whites and salt until thick, about a minute. Stir in milk and vanilla, fold in coconut. Spread batter in pan, smoothing it out. Drop topping over the top, smoothing carefully. Baked on a rimmed baking sheet, about an hour to 70 minutes, until toothpick comes out with a few moist crumbs on it. Let cool, remove from pan and cut into wedges. Melt the chocolate in the microwave and drizzle over cake with the back of a spoon. YOGURT WITH HOMEMADE GRANOLA, COCONUT AND DRIED FRUIT I served fat free Greek yogurt in small glass dishes and offered dried fruit, homemade granola and coconut, to tie in with the coconut cake. HOMEMADE GRANOLA 1 1/4 cup old fashioned oats 1/8 cup flax meal 1/8 cup oat bran 1 t cinnamon 1/4 juice (apple works, I used pomegranate) 2 T maple syrup 2 T honey 1/4 cup dried fruit (I used sour Montmorency cherries) Mix all ingredients but the fruit, together in a large bowl. Place on a cookie sheet lined with parchment paper. Bake at 350 for 15 minutes, remove from oven and break up any large pieces. Add the dried fruit and bake another 8 minutes or until nice and brown. Cool and keep in a large airtight container.
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