Smile, Then Pig Out

DEAR SOS: During my annual trip to Oak Glen to buy apples, I discovered that Apple Annie’s no longer makes Pig-Out Pie. Imagine my disappointment. It’s a delectable pecan pie with an apple puree filling. Do you have the recipe?

--TRISH

DEAR TRISH: Apple Annie came through with Pig-Out Pie that will make you and many other fans smile again.

APPLE ANNIE’S PIG-OUT PIE

1 1/2 cups pecans

1/2 cup diced unpeeled green baking apples

1 unbaked (8-inch) pie shell

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup corn syrup

3 eggs

Place pecans and diced apples in bottom of pie shell. Mix together sugar, cinnamon, salt, corn syrup and eggs until smooth. Pour into shell over pecan mixture.

Bake at 350 degrees 40 minutes. Cover with foil and bake 40 minutes longer.

6 servings. Each serving:

640 calories; 293 mg sodium; 106 mg cholesterol; 28 grams fat; 97 grams carbohydrates; 7 grams protein; 0.47 gram fiber.

Pickle the Bunny’s Gifts DEAR SOS: I know it’s not haute cuisine, but I am looking for a recipe for pickled eggs. Can you help?

LOLO

DEAR LOLO: Save the recipe for after Easter when leftover cooked eggs can be recycled.

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PINK PICKLED EGGS

6 hard-cooked eggs, shelled

3/4 cup juice drained from canned or cooked beets

1/2 cup dry red wine

3/4 cup vinegar

1 bay leaf

1/4 teaspoon whole allspice

3/4 teaspoon salt

Dash black pepper

1 clove garlic, crushed

Place eggs in quart jar. Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan. Heat but do not allow to boil. Pour hot liquid over eggs. Cool, then cover and refrigerate overnight or longer, if desired.

6 eggs. Each egg:

101 calories; 413 mg sodium; 212 mg cholesterol; 5 grams fat; 4 grams carbohydrates; 7 grams protein; 0.13 gram fiber.

A Casserole Returns DEAR SOS: Several years ago, you published this recipe for Chile Relleno Casserole. Perhaps it is the one S.R. is looking for.

ALIVILDA

DEAR ALIVILDA: You may be right. We happen to love this recipe too.

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LAWRY’S CHILE RELLENO CASSEROLE

1 pound bulk pork sausage

1 small onion, chopped

2/3 cup bottled taco sauce

3/4 cup milk

4 eggs

1/4 cup flour

2 cups shredded Jack cheese

2 (7-ounce) cans whole green chiles, seeded

Cook sausage until browned and crumbly, about 20 minutes. Add onion and saute until transparent, 1 to 2 minutes. Drain fat. Add taco sauce and cook over medium heat until mixture thickens, 2 to 3 minutes.

Beat together milk, eggs and flour. Add cheese.

Layer chiles, pork mixture and cheese-egg mixture in greased 8-inch-square pan. Repeat layers, ending with cheese-egg mixture.

Baked at 350 degrees 45 minutes. Let stand 10 minutes before serving.

6 servings. Each serving:

473 calories; 892 mg sodium; 207 mg cholesterol; 35 grams fat; 17 grams carbohydrates; 22 grams protein; 0.09 gram fiber.

When Eggs Think Zinc DEAR SOS: I would love the recipe for frittata from Cafe Zinc in Laguna Beach. I could not believe how thick it was and how great the taste. Can you help?

--ELLEN

DEAR ELLEN: Cafe Zinc came through with this recipe. It works well as an appetizer (cut into small squares or fingers), as well as a luncheon or light supper dish.

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CAFE ZINC POTATO SPINACH FRITTATA

3 tablespoons olive oil

3 tablespoons butter

2 baking potatoes, peeled and thinly sliced

1 red bell pepper, diced

1 onion, diced

1 tablespoon chopped fresh rosemary

Salt

15 eggs

1 cup milk

Grated Parmesan cheese

1 1/2 cups spinach or Swiss chard, chopped

1 teaspoon pepper

3 tomatoes, sliced

Heat olive oil with butter until butter melts. Add potatoes, red pepper, onion, rosemary and 1 teaspoon salt. Saute until potatoes are tender, 10 to 15 minutes, stirring frequently to prevent burning.

Mix together eggs, milk, 3/4 cup grated Parmesan cheese and 1/2 teaspoon salt. Set aside.

Add spinach and pepper to cooked vegetables.

Line 9- or 10-inch pan with removable bottom with parchment paper. Pour vegetable mixture in pan, then add egg mixture, stirring gently to incorporate eggs and vegetables. Top with tomato slices and 2 tablespoons Parmesan cheese. Bake at 350 degrees 45 to 60 minutes.

Remove from pan and cut into 8 pieces for main-dish servings or 16 pieces for appetizer servings.

8 servings. Each serving:

328 calories; 833 mg sodium; 421 mg cholesterol; 23 grams fat; 12 grams carbohydrates; 19 grams protein; 0.70 gram fiber.

A Chocolate Pigout DEAR SOS: The Berolina Bakery in Glendale has an outstanding Black Velvet Chocolate Cake that I would dearly love to make at home. Any chance of a recipe?

--CAROL

DEAR CAROL: From bakery chef-owner Anders Karlsson: “The cake in question is a very basic flour-less chocolate cake with the addition of roasted pecans and bourbon. It keeps very well in the freezer if not covered with icing (ganache). It will keep in the refrigerator three to four days.”

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BEROLINA’S BLACK VELVET CHOCOLATE CAKE

CAKE

7 ounces pecans, about 1 3/4 cups

3/4 cup plus 1 tablespoon butter

6 1/2 ounces semisweet chocolate

1 1/4 cups sugar

1 tablespoon cocoa

5 eggs

3 tablespoons bourbon

GANACHE

1/2 cup whipping cream

1/2 pound semisweet chocolate, melted

CAKE

Spread pecans on baking sheet and bake at 400 degrees until golden brown, about 10 minutes. Let cool. Reserve 1/2 cup pecans for garnish. Crush remaining pecans on baking sheet with rolling pin. Set aside.

Melt butter and chocolate in saucepan. Mix sugar and cocoa in bowl. Add eggs, then stir into melted butter-chocolate mixture. Add toasted pecans and bourbon.

Turn into greased 8-inch round cake pan and bake at 350 degrees 50 minutes. (Note: If moist cake is desired, place pan in larger pan filled with 1 inch water and bake 10 minutes longer or until cake is set.) Cool slightly, then turn onto wire rack. When completely cool, cover with plastic wrap and refrigerate.

GANACHE

Heat cream until bubbles appear around edge. Add heated cream to melted chocolate, stirring well.

Pour Ganache over top of cake and decorate with reserved toasted whole pecan halves.

8 to 10 servings. Each of 10 servings:

619 calories; 190 mg sodium; 163 mg cholesterol; 46 grams fat; 52 grams carbohydrates; 6 grams protein; 0.67 gram fiber.