Chicken Curry Salad, Anise Biscotti

DEAR SOS: I hope you will be able to obtain the recipe for cold chicken curry salad with raisins and apples from Gelson’s in the Pacific Palisades.

--S.B.

DEAR S.B.: Granny Smith apples are used because they are firm, crisp and slightly tart, the perfect complement to the mango chutney and curry flavors.

GELSON’S CHICKEN CURRY SALAD 3 pounds boneless, skinless chicken breast Chicken stock or broth 2 Granny Smith apples, cored and diced 2 ribs celery, diced Dressing 3 tablespoons toasted coconut

Poach chicken in 1-inch stock in covered skillet. Drain and cool. Dice chicken into bite-size pieces.

Combine chicken with apples and celery. Add dressing and toss to mix well. Sprinkle with toasted coconut. Makes 8 servings.

Each serving contains about: 370 calories; 499 mg sodium; 85 mg cholesterol; 18 grams fat; 21 grams carbohydrates; 30 grams protein; 0.35 gram fiber.

Dressing 1 1/2 cups mayonnaise 1 tablespoon curry powder 1/4 teaspoon cumin Dash cayenne pepper 2 tablespoons mango chutney 2 tablespoons lemon juice 2 tablespoons Chardonnay or other dry white wine Salt, pepper

Combine mayonnaise, curry powder, cumin, cayenne, chutney, lemon juice and wine. Season to taste with salt and pepper. Makes about 2 cups.

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DEAR SOS: I’ve been commissioned by various family members to make anise biscotti. However, I’ve misplaced the recipe I clipped from The Times. Would you reprint it so I may appease my family?

--DESPERATE

DEAR DESPERATE: The Low-Fat Cooking column by Donna Deane produced this twice-baked, fat-shy biscotti.

ANISE BISCOTTI 3 cups flour, preferably unbleached 3 teaspoons baking powder 2 1/2 teaspoons anise seeds Grated zest 1 orange or lemon 1/2 teaspoon salt, optional 3 tablespoons butter or light margarine, cut up 1 1/2 cups sugar 3 egg whites 1 egg 2 teaspoons vanilla 2 to 4 tablespoons pine nuts

Combine flour with baking powder, anise seeds, orange zest and salt in bowl. Stir to mix.

In separate bowl, cream butter with sugar until light. Beat in 2 1/2 egg whites (reserve 1/2 for glaze), egg and vanilla until blended, about 1 minute. Reduce speed to low and slowly stir in flour mixture. Mix in pine nuts. Dough will be rough and crumbly.

With lightly floured hands, gather dough and divide into 2 parts. Shape each dough on floured surface into loaf about 11 inches long and 2 1/2 inches wide. (Work quickly. Dough does not have to be smooth.) Place 2 rolls, about 3 inches apart, on parchment-paper-lined baking sheet.

Lightly beat remaining egg white and brush top surface of dough. Bake at 350 degrees about 25 minutes, until lightly browned. Remove from oven and let stand about 5 to 10 minutes. Increase oven temperature to 375 degrees. Using serrated knife, cut biscotti logs at slight diagonal, 1/2- to 3/4-inch thick. Place slices, cut-side down, on baking sheet and return to oven. Bake about 10 minutes longer until golden brown and dry. Makes about 30 cookies.

Each cookie contains about: 64 calories; 38 mg sodium; 65 mg cholesterol; 1 gram fat; 12 grams carbohydrates; 1 gram protein; 0.04 gram fiber.