Healthy British Fare
We're following the torch to England for the 2012 Summer Olympics. So, take a jaunt across the pond with us as we explore classic British recipes.
If you can't make it to London for this summer's Olympics, don't say cheerio to all the fun. When you serve up the classic flavors of the game's royal host you'll be ready to take a front row seat to all the action.
First up, is Beer-Battered Fish and Chips.
All hail to this classic English pub grub. We use Alaskan cod and serve with malt vinegar.
Leftover mashed potatoes are mixed with white cheddar cheese to form the top crust for this British pub-food staple. Ground beef is traditionally used, but lean ground turkey will work, as well. Brown the crust under the broiler for a minute or two, if you like.
This refreshing drink gets most of its flavor from Pimm's No. 1, a gin-based aperitif with fruit juices and spices developed in London in 1823 by James Pimm. It was originally enjoyed with oysters, but we think cucumber spears make a delicious garnish.
This British quick bread will be the crown jewel of your afternoon tea. It comes together in less than 30 minutes and is best served warm from the oven. Substitute an equal amount of chopped pistachios or walnuts for the almonds, if you prefer.
The trifle is a classic dessert that originated in England centuries ago. To aid with the demands of modern busy schedules, we suggest preparing the cranberries and pastry cream up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it.
This recipe reigns as the ultimate English comfort food. With ground sirloin, creamy mashed potatoes, and a sprinkle of cheddar cheese, your family will never know it's low in calories.
Stilton, an English blue cheese, is a classic accompaniment for pears. Use ripe but firm pears that will hold their shape once cooked. You can substitute toasted walnuts for pecans.
This is a low-fat version of the classic English molded desserts that alternate layers of cake or bread, fruit, and custard. We've left out the custard here, allowing the fresh berries to take a kingly role.
Tart marmalade is delicious on scones or breakfast breads. This recipe produces classic British-style bitter marmalade. If you prefer less bitterness, use only half the grapefruit rind called for in the recipe. Keep in mind that the mixture will thicken as it cools.
These Yorkshire puddings are given a subtle kick with the addition of blue cheese. Though they're named after the largest county in England, these individually-portioned confections are perfectly sized with some help from muffin cups.