Red Onion Dip

I don't think I have to even say the phrase "onion dip" without the image of the traditional onion soup mix thrown into sour cream entering your mind, do I? Sure, the regular version tastes good enough, but this version, while requiring a little bit of work, is a vast improvement upon the original. Fresh red onions are combined with savory garlic, thyme, and surprisingly enough, fresh ginger to create a dip that will easily become a hit at your next party. You may want to make a double batch, though, because this is going to disappear quickly.

Red Onion Dip

2 - 3 small red onions, finely chopped (around 2 cups)

2 cups beef stock

1½ tbsp. minced peeled fresh ginger

3 cloves garlic, finely minced

1 tsp. fresh thyme leaves or minced fresh parsley, or a scant ½ tsp., dried

1 tsp. balsamic vinegar

1 cup sour cream

Kosher salt

Freshly ground black pepper

In a large nonstick skillet over medium-high heat, stir together the onions, beef stock, ginger, garlic, thyme, salt and pepper. Bring it to a boil, stirring, until almost all of the stock has been absorbed by the onion. Watch it carefully at the end so that the mixture doesn't burn. Remove it to a bowl and stir in the balsamic vinegar. Let it cool completely, then stir in the sour cream. Serve slightly or fully chilled with sturdy chips, crackers or pretzels for dipping.

Makes about 2 cups

Spiced Coffeecake with Oil (Reduced Fat and Egg Free)

I've been in the mood to try some new recipes, so here is my latest foray. This particularly flavorful coffeecake is ridiculously simple to make, and chances are, you may have a good majority of the ingredients already on hand. Redolent with the fresh taste of orange, and seasoned with a good amount of cinnamon, this moist cake is made without butter or full fat dairy products. It's reasonably low in sugar and is perfect at breakfast, as a mid-afternoon snack, or an after dinner dessert. It is dense, most and can be served either warm (with a scoop of good quality frozen vanilla custard or gelato) or at room temperature. Any way you slice it (Get it? A little baker's humor...), this cake will be making its way into your rotation. Please note that there is a streusel that goes on top of this cake, but it is very dense and ends up sinking into batter - this is normal.

Spiced Coffeecake with Oil (Reduced Fat and Egg Free)

Cake:

1 cup flour

2/3 cup sugar

¾ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. kosher salt

1/3 cup nonfat or low-fat yogurt (you can use Greek yogurt)

1/3 cup freshly squeezed orange juice

3 tbsp. vegetable oil (or any other neutrally flavored oil)

2 tsp. grated orange zest

1 tsp. pure vanilla extract

Streusel:  

1/3 cup Grape Nuts cereal

1/3 cup finely chopped walnuts or pecans 

1/3 cup packed light brown sugar

2 tbsp. flour

1 tsp. ground cinnamon

1 egg white

1 tbsp. vegetable oil (or any other neutrally flavored oil)

¼ tsp. pure vanilla extract

In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk together all the wet ingredients. Pour the wet mixture over the dry and stir just until the dry ingredients are moistened. Do not overmix; the batter will not be smooth. Scrape the batter into a greased 8 x 2" round pan and spread evenly. Cover with the streusel as evenly as possible. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack (optional). You may also let the cake cool directly in the pan and serve from there.

To make the streusel, combine the cereal, nuts, sugar, flour and cinnamon. In a separate bowl, beat the egg white with the oil and vanilla. Stir the egg white mixture into the cereal mixture with a fork; it will be very sticky and difficult to add evenly to the cake, but be patient. The final reward is worth it!

Cake serves 8, and the streusel yields around 2 cups' worth