Magazine article Sunset

In the SUNSET KITCHEN

Magazine article Sunset

In the SUNSET KITCHEN

Article excerpt

MICROWAVE COOKING HACKS

When it comes to smart home devices (see page 54), don't underestimate the good old microwave. Some of our favorite ways to use it go way beyond reheating leftovers.

LIGTHING-FAST JAM

You don't need any canning equipment to make great jam-this recipe calls for just 15 minutes and a microwave. Low in sugar, the jam gets an exciting lift from Meyer lemon. It keeps in the refrigerator up to 6 weeks.

Strawberry Meyer Lemon Jam

MAKES V. CUP / 15

MINUTES, PLUS 15 MINUTES TO STAND

1. In a 2-qt. glass measuring cup or bowl, combine 2 cups strawberries, hulled and quartered; 'A cup sugar; zest of 1 large Meyer lemon; and 2 tbsp. Meyer lemon juice. Let stand until very syrupy, stirring occasionally, 15 minutes.

2. Microwave until mixture is shiny and reduced to about y4 cup, stirring after 5 minutes, 10 minutes total. Pour jam into a jar and let cool (it thickens as it stands). -Elaine Johnson

PER TBSP. 19 Col., 2.1% (0.4 Cal.) from fat; 0.1 g protein; 0 g fat; 5 g carbo (0.3 g fiber); 0.3 mg sodium; 0 mg chol. GF/LC/LS/VG

A TREAT FOR ONE

When you have a sudden, singular craving tor a homebaked dessert, the mug cake is your friend. Dense, moist, and warm, like a steamed pudding, this singleserving cake cooks in iust a couple of minutes in the microwave (watch it come together at sunset.com/mug cake). Be sure to use a small orange in this recipe; otherwise, the cake gets soggyOrange

Chocolate Mug Cake

SERVES 1 (OR 2) / 10 MINUTES, PLUS 20 MINUTES TO COOL

1. Trim end from */j small unpeeled orange (3 oz.), put in a 1-pt. glass measuring cup, and add water to make 1 cup. Cover loosely with plastic wrap and microwave until orange is soft, 4 minutes. Drain.

2. Whirl orange in a food processor until finely chopped. Let cool. Add '/» cup flour, 3 tbsp. each almond flour (meal)* and granulated sugar, 2 tbsp. melted butter, 'A tsp. baking powder, a large pinch of kosher salt, and 1 large egg; pulse until blended. Pour batter into a l'A- to I'/Vcup microwave-safe mug. Stir in l'A tbsp. dark chocolate chips.

3. Microwave until a toothpick inserted in center comes out barely clean, about 2 minutes (cake rises above mug, then sinks down as it cools). Let cool 20 minutes. Sprinkle with powdered sugar. -E.J.

* Find with baking supplies.

PER SERVING 735 Cal., 48% (352 Cal.) from fat; 13 g profein; 40 g fat (19 g sat.); 88 g carbo (8.7 g fiber); 496 mg sodium; 61 mg chol. V

TIPS FROM OUR TEAM

ADDICTIVE APPETIZER

In less time than it takes to preheat a regular oven, you can toast and season these munchies. …

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