The Martha Stewart Living Cookbook (126 page)

12 tablespoons (1½ sticks) unsalted butter, softened

½ cup packed dark-brown sugar

¼ cup old-fashioned rolled oats

2¾ teaspoons ground cinnamon

1 teaspoon salt

1½ cups chopped toasted pecans

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon freshly grated nutmeg

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teaspoon ground cloves

1 cup granulated sugar

½ cup packed light-brown sugar

4 large eggs

Apple Cider Applesauce (Breads) or 1½ cups store-bought applesauce

2 McIntosh apples, peeled, cored, and cut into ¼-inch thick wedges

1.
Preheat the oven to 350°F. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make the crumb topping: Stir together 4 tablespoons butter, the dark-brown sugar, oats, ¾ teaspoon cinnamon, and ¼ teaspoon salt until smooth. Stir in ½ cup pecans; set aside.

2.
Make the batter: Sift the flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and ¾ teaspoon salt; set aside. Put the remaining 8 tablespoons (1 stick) butter, the granulated sugar, and the light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, 1 at a time. Reduce speed to low; mix in the applesauce and then the flour mixture. Stir in the remaining cup nuts by hand.

3.
Pour the batter into the oiled pan; sprinkle the reserved crumb topping over the batter. Lay the apples on top, tucking some into the batter.

4.
Bake until a cake tester inserted near the center comes out clean, about 1 hour and 10 minutes. Let cool in the pan on a wire rack. Store at room temperature, covered with plastic wrap, up to 3 days.

zucchini pie

SERVES 6

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

2 teaspoons olive oil

1 pound (about 2 or 3) green zucchini, cut into ½-inch pieces

4 scallions, thinly sliced

4 garlic cloves, minced

1 teaspoon dried marjoram

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

1 pound (about 2 or 3) yellow zucchini, cut into ½-inch pieces

½ cup chopped fresh dill

¼ cup chopped fresh flat-leaf parsley

5 large eggs plus 5 large egg whites, lightly beaten

1 tomato, thinly sliced

2 ounces low-fat feta cheese, crumbled

1.
Preheat the oven to 325°F. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the green zucchini, half the scallions, half the garlic, ½ teaspoon marjoram, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until the zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.

2.
Rinse the skillet; repeat the process with the yellow zucchini and remaining teaspoon olive oil, scallions, garlic, ½ teaspoon marjoram, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to the bowl with the cooked green zucchini; let sit until cooled. Drain, and discard any liquid.

3.
Add the dill, parsley, and eggs to the zucchini; stir to combine. Pour into a 9½-inch round deep baking dish. Cover with the tomato; sprinkle with the feta. Bake until set, about 1 hour. Serve hot or at room temperature.

FIT TO EAT RECIPE
PER SERVING: 146 CALORIES, 8 G FAT, 186 MG CHOLESTEROL, 8 G CARBOHYDRATE, 336 MG SODIUM, 12 G PROTEIN, 1 G FIBER

pan-fried potato and fontina frittata

SERVES 6

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

¾ pound fingerling or other small potatoes, cut into ½-inch-thick pieces

Coarse salt and freshly ground pepper

¼ cup chopped mixed fresh herbs (such as parsley, rosemary, thyme, and sage), plus more for garnish

10 large eggs

8 ounces fontina cheese, grated

1.
Preheat the oven to 375°F. Heat the oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and golden brown, 12 to 15 minutes. Stir in the herbs.

2.
Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour the mixture over the potatoes. Stir until the eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until the eggs are set on the sides and bottom, about 2 minutes. Transfer to the oven; bake until just set, 12 to 15 minutes.

3.
Slide the frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs, if desired.

poached eggs with bacon and toasted pecan pancakes

SERVES 2

½ cup all-purpose flour

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cup whole-wheat flour

5 teaspoons sugar

1½ teaspoons baking powder

Coarse salt

¾ cup nonfat buttermilk

3 large eggs

½ teaspoon pure vanilla extract

1½ teaspoons unsalted butter, melted, plus 1 teaspoon for skillet

1 tablespoon plus 1 teaspoon vegetable oil

½ cup pecans, toasted and coarsely chopped (about 2 ounces)

6 strips thick-cut bacon

Pure maple syrup, warmed, for serving

Toasted Glazed Pecans, for garnish (recipe follows)

1.
Preheat the oven to 200°F. Whisk flours, sugar, baking powder, and ¼ teaspoon salt in a large bowl; set aside. Whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture. Using a rubber spatula, fold in chopped pecans; set batter aside.

2.
Cook bacon in a medium skillet over medium heat, turning once, until crisp, 6 to 7 minutes per side. Let drain on paper towels. Transfer bacon to a baking sheet in oven to keep warm.

3.
Heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat. Working in batches of 2, pour in ¼ cup batter for each pancake. Cook until small bubbles form, 2½ to 3 minutes. Flip; cook until golden brown, about 2 minutes. Transfer to baking sheet in oven to keep warm until ready to serve.

4.
Fill a small, high-sided skillet with 1½ inches water; heat over medium heat until barely simmering. Break remaining eggs into separate cups; pour eggs into water. Cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to several layers of paper towel to drain.

5.
Place 2 pancakes on each plate; drizzle with warm syrup. Arrange bacon over pancakes, and place a poached egg on top. Drizzle with more syrup, if desired, and a sprinkle of salt. Garnish with toasted glazed pecans.

toasted glazed pecans

MAKES ½ CUP

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cup pecan halves

2 teaspoons lightly beaten egg white

1 teaspoon pure maple syrup

1 teaspoon vegetable oil

Pinch of coarse salt

1.
Preheat the oven to 350°F. Toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes.

2.
Whisk together egg white, syrup, oil, and salt in a small bowl. Add pecans; toss to coat. Spread evenly on baking sheet; return to oven, and toast, stirring occasionally, 8 minutes. Let cool completely.

muesli with yogurt

SERVES 8

The muesli can be stored in an airtight container at room temperature for up to 1 week.

1½ cups old-fashioned rolled oats

¼ cup wheat germ

¼ cup dried currants

¼ cup dried apricots, finely chopped

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cup whole raw almonds, toasted and coarsely chopped

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cup sunflower seeds, toasted

4 cups (32 ounces) plain low-fat yogurt

1 small apple, halved, cored, and cut into ¼-inch-thick slices

2 tablespoons plus 2 teaspoons honey

1.
Stir together oats, wheat germ, currants, apricots, almonds, and sunflower seeds in a medium bowl.

2.
For each serving, top ½ cup yogurt with ¼ cup muesli; arrange apple slices on top. Drizzle with 1 teaspoon honey.

FIT TO EAT RECIPE
PER SERVING: 277 CALORIES, 9 G FAT, 7 MG CHOLESTEROL, 38 G CARBOHYDRATE, 81 MG SODIUM, 12 G PROTEIN, 5 G FIBER

blueberry-walnut muesli

MAKES ABOUT 3 CUPS

Serve with yogurt, berries, and a drizzle of honey.

1½ cups old-fashioned oats

¾ cup dried blueberries

½ cup coarsely chopped walnuts, toasted

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cup sunflower seeds, toasted

¼ cup wheat germ

2 tablespoons flaxseed

Stir together all ingredients in a large bowl. The muesli can be stored in an airtight container until ready to serve, up to 1 week.

eggs and morels baked in cream

SERVES 4

To clean fresh morels, dunk them into a bowl of cold water; drain them on a clean kitchen towel. You can substitute 8 dried morels for the fresh: Cover with hot water in a medium bowl. Set a small bowl on top of the mushrooms to keep them submerged. Let the mushrooms stand until soft, about 20 minutes, then lift them out of the water. Using paper towels, gently press out excess liquid, and let the mushrooms drain on a clean kitchen towel.

1 tablespoon unsalted butter, plus more for dishes

1 small shallot, finely chopped

8 fresh morel mushrooms (about 1 cup), halved lengthwise

Coarse salt

1 cup heavy cream

4 large eggs

Freshly ground pepper

1 tablespoon finely chopped fresh chives

Crusty bread, for serving

1.
Preheat the oven to 375°F. Melt butter in a medium skillet over medium-low heat. Add shallot. Cook, stirring constantly, until shallot has softened, about 2 minutes. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms have softened, about 5 minutes. Add cream; bring to a simmer. Immediately remove from heat, and let mushroom mixture cool 5 minutes.

2.
Butter four 6-inch shallow baking dishes (such as gratin dishes). Place dishes on a rimmed baking sheet. Crack 1 egg into each baking dish, keeping yolks intact, and season with salt and pepper. Pour the mushroom-cream mixture into dishes, dividing evenly, and sprinkle with chives. Bake on baking sheet until the egg whites are just set, 9 to 12 minutes. Serve with bread, for dipping.

cornmeal waffles with apricot-cherry compote

MAKES 6

8 ounces crème fraîche

¼ cup confectioners’ sugar

1¼ cups all-purpose flour

¾ cup coarse yellow cornmeal

3 tablespoons plus 1 teaspoon granulated sugar

4 teaspoons baking powder

1 teaspoon salt

2 large eggs

1½ cups low-fat buttermilk

½ teaspoon pure vanilla extract

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cup vegetable oil

5 tablespoons unsalted butter, melted

Apricot-Cherry Compote (recipe follows)

1.
Whisk together crème fraîche and confectioners’ sugar in a small bowl. Refrigerate until ready to use (up to overnight).

2.
Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.

3.
Heat a waffle iron (preferably Belgian-style). Ladle ½ cup batter into each mold. Cook according to manufacturer’s instructions until golden brown. Place waffles on a baking sheet in a 200°F oven to keep warm while you make the rest. Serve topped with compote and sweetened crème fraîche.

apricot-cherry compote

MAKES ABOUT 3 CUPS

1 pound apricots, quartered

1 cup sugar

2 teaspoons fresh lemon juice

Pinch of salt

½ pound Bing cherries, pitted and halved (or use whole frozen cherries)

Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

souffléed omelet with goat cheese, asparagus, and ham

SERVES 4

4 asparagus spears

½ tablespoon unsalted butter

5 large eggs, separated, room temperature

2 tablespoons all-purpose flour

Coarse salt and freshly ground pepper

2½ tablespoons soft goat cheese

2½ tablespoons thinly sliced fresh mint

4 paper-thin slices serrano ham (about 1 ounce)

1.
Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. Set aside.