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Citrus and apple offer tangy flavor with appeal


Sweet or tart, or both at once, fruit juices bring special flavors to cooked dishes.

Sometimes those flavors come through, clear and distinctive. Other times, they blend in while adding their own notes to a medley of tastes.

The first two recipes are from "Chef Paul Prudhomme's Fork in the Road."

Shrimp Bascom

Serves 4-6


2 teaspoons paprika

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon salt

1 teaspoon dried thyme leaves

1/8 to 1/4 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

1 pound medium-sized shrimp

1 small onion, peeled and chopped

1 small green bell pepper, seeded and chopped

1 small stalk celery, chopped

1 medium clove garlic, peeled and minced

1/2 cup apple juice

1 (14 1/2 -ounce) can peeled and diced tomatoes, undrained

1 cup clam juice

3 cups cooked white rice

2 small green onions, thinly sliced

To prepare the seasoning mix: Combine paprika, garlic powder, onion powder, dry mustard, salt, thyme, cayenne and pepper. Set aside. Peel and devein the shrimp; refrigerate. Heat a large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery, garlic and 1 tablespoon of seasoning mix. Cook and stir 5 minutes. Stir in apple juice and cook until liquid has almost evaporated. Add remaining seasoning mix, undrained tomatoes and clam juice. Bring to a boil, reduce heat and simmer 10 minutes.

Puree about half the sauce in a food processor or blender. Pour back into pan. Add shrimp and simmer, 4-5 minutes, until the shrimp is pink, curled and cooked through. Spoon shrimp and sauce over rice and garnish with green onions.

Data per serving: Calories, 366; protein, 26g; fat, 3g; carbohydrates, 59g; sodium, 759mg; saturated fat, 0g; cholesterol, 140mg

Sweet and Creamy Cole Slaw

Serves 8-10


1 1/2 teaspoons dry mustard

1/4 teaspoon salt

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon dried basil

1 teaspoon dried dillweed

1/8 to 1/4 teaspoon cayenne pepper

freshly ground black pepper to taste

1/2 cup low-fat cottage cheese

1/2 cup low-fat mayonnaise

1/2 cup evaporated low-fat milk

1/4 cup apple syrup (see note)

1 tablespoon poppy seeds

1 tablespoon sesame seeds

1 medium green cabbage, cored and thinly shredded

1 medium carrot, peeled and grated

1 apple, peeled, cored and grated

1/3 cup currants (or substitute raisins)

2 small green onions, thinly sliced

To prepare seasoning mix: Combine dry mustard, salt, powders, paprika, basil, dill, cayenne and several grindings black pepper. In a food processor or blender, combine cottage cheese, mayonnaise, evaporated milk and apple syrup. Blend until smooth. Stir in seasoning mix, poppy and sesame seeds. Combine cabbage, carrot, apple, currants, green onions and dressing. Stir well and refrigerate until ready to serve.

Note: To prepare the apple syrup: Place 1 (12-ounce) can apple juice concentrate (undiluted) in a large pan and bring to a boil. Reduce the heat slightly and cook at a low boil for about 10-15 minutes, until thickened and reduced to about 3/4 cup. Cool and refrigerate.

Data per serving: Calories, 133; protein, 4g; fat, 5g; carbohydrates, 19g; sodium, 225mg; saturated fat, 1g; cholesterol, 9mg

This recipe has been adapted from "The Natural Sugarless Dessert Cookbook" by Carole Collier.

Orange-Raisin Cookies

About 30 cookies

1/4 cup orange juice concentrate

1/4 cup apple syrup (see note above)

1 egg

1 stick butter, softened

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon grated orange peel

1/2 cup golden raisins

1/2 cup chopped walnuts or pecans

Combine the orange juice concentrate, apple syrup, egg and butter with an electric mixture. (The mixture will look curdled.) Sift together the flour, baking powder, salt and cinnamon. Add to butter mixture, beating dough forms. Stir in orange peel, raisins and nuts. Drop by tablespoons onto greased baking sheets about 2 inches apart. Bake in a 375-degree oven 15 minutes, until lightly browned. Transfer cookies to wire racks to cool.

Note: To prepare the apple syrup: Place 1 (12-ounce) can apple juice concentrate in a large pan and bring to a boil. Reduce heat and simmer 10-15 minutes, until thickened and reduced to about 3/4 cup. Cool and refrigerate.

Data per cookie: Calories, 94; protein, 2g; fat, 5g; carbohydrates, 12g; sodium, 87mg; saturated fat, 2g; cholesterol, 15mg

This recipe has been adapted from Food and Wine magazine.

Spicy Grilled Citrus Chicken

Serves 6

1 (6-ounce) can frozen orange juice concentrate, defrosted

1/2 cup canned tomato puree

1 teaspoon oil

3 tablespoons honey

1 teaspoon minced orange peel

1 teaspoon minced lemon peel

1 teaspoon minced lime peel

3 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

1 medium clove garlic, peeled and forced through a press

1/2 teaspoon dried thyme leaves, crushed

3/4 teaspoon cayenne pepper

1/4 teaspoon salt

freshly ground black pepper to taste

6 skinless chicken breast halves on the bone

Combine juice concentrate, puree, oil, honey, citrus peels, lemon and lime juices, garlic, thyme, cayenne, salt and several grindings black pepper. Place chicken in a large glass dish. Reserve 1/3 cup of the marinade and refrigerate. Pour remaining marinade over chicken, cover and refrigerate 12-24 hours. Turn chicken in the marinade occasionally. Prepare grill. Remove chicken from marinade and discard marinade. Place chicken on an oiled grill. Grill over medium-hot coals until lightly browned, about 15 minutes. Turn and brush with reserved marinade. Continue cooking 15-20 minutes longer, or until done.

Data per serving: Calories, 163; protein, 27g; fat, 3g; carbohydrates, 5g; sodium, 96mg; saturated fat, 1g; cholesterol, 73mg

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