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    The Low Carb Luxury Online Magazine  
 
    February 9, 2004    PAGE 3       > About LCL Magazine      > Cover Page      > Inside Cover      Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12     

  Featured Articles
 The Low Carb Paradox
 Low Carb Aphrodisiacs
 The Measure of Love
 Delightfully Romantic
 Cosmetic Surgery: Part III
 Valentine's Day Treats
 Interview: Jonny Bowden
 The Bear Facts
 Overcoming Negativity
 A German Vacation
 Make It Low Carb!
 Snapshot: Schlotzsky's Deli


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 ISSUE ARCHIVES

 

Gram's Crunchies

     
                   Valentine's Day Treats

                                       "Love carries through many difficulties easily
                                           and makes heavy burdens light."
                                                                    J. Cotton

Just because Valentine's Day is supposed to be a time of love, hearts, sweet sentiments and... sugar, doesn't mean we have to actually hang on to that last one. No, we can make an elegant meal from start to delicious finish and stay true to our way of eating. Let's celebrate our OWN Valentine Heart by keeping it healthy!



Broiled Lobster Tails

  • 2 whole (5 to 6 oz) rock lobster tails
  • 1/2 cup butter, melted
  • 1/2 teaspoon ground paprika
  • salt to taste
  • ground white pepper, to taste
  • 1 lemon, wedged
  • clarified butter for tableside
Broiled Lobster Tails Preheat the broiler.

Place lobster tails on a medium baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.

Broil lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and lobster meat is opaque. Garnish with lemon wedges and serve with warm clarified butter.

Serves 2 — 1.1 effective grams of carbohydrate per serving.



Sweetheart Pancakes
(From our cover...)
Sweetheart Pancakes
  • 1/3 cup full-fat soy flour
  • 2 cups cottage cheese
  • 1 Tbsp oil
  • 8 eggs
  • 1/3 cup vanilla protein powder
  • 1 Tbsp DaVinci® Splenda-sweetened vanilla syrup
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 pkts Splenda® (or sweetener to taste)

Heart Pancake Shaper Place all the ingredients in a blender and mix well. Pour onto heated griddle thru heart pancake shaper. Cook, watching carefully to avoid burning and turning as appropriate.

Add syrup, if desired, but these are great with just butter! The vanilla flavoring gives these pancakes a "pastry" taste, as opposed to the more "floury" taste of ordinary pancakes.

Make the entire batch, have a few fresh off the griddle, then let the rest cool individually. Place them in little serving-size sandwich bags and freeze to reheat later if you like!

Makes approx 30 pancakes. Less than 2 grams effective carbs per pancake.



Oven Fried Pecan Chicken

Oven Fried Pecan Chicken
  • 1/2 cup oat flour
  • 1/4 cup vital wheat gluten
  • 1/4 cup almond flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons paprika
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup finely chopped pecans
  • 1 fryer (3 to 4 pounds), cut up
  • 1/2 cup cream
  • 1/4 cup melted butter
Preheat oven to 375F.

Combine flours, seasonings and pecans. Dip chicken pieces into cream; coat with pecan mixture.

Place in a 13 x 9-inch baking pan. Pour melted butter over chicken.
Bake at 375 for 1 hour, or until tender.

Makes 4 servings — 3.9 effective grams of carbohydrate per serving.



Romantic Red Berry Cheesecake

    Romantic Red Berry Cheesecake
  • 5 (8 oz) packages cream cheese, at room temperature
  • 3 large eggs, at room temperature
  • 3/4 cup Splenda
  • 1 1/2 tsp vanilla extract
  • 1/4 cup heavy cream
  • 3/4 cup sour cream
Preheat oven to 350F. Spray a springform pan with a non-stick spray.

In a large bowl mix eggs, cream, sour cream, Splenda, and extract. Add cream cheese a little at a time, beating well with mixer. When all lumps are smoothed, pour batter into springform pan and bake for 55 to 60 minutes.

Refrigerate overnight.

Top with strawberries or raspberries and DaVinci sugar free syrup.

Makes 18 servings. 7.8 grams effective carbs per serving.



Love and Kisses Red Velvet Cake

Romantic Dessert! This cake remains the number one requested cake from our site, and the one all our friends (even those not "sugar free") consistently ask for when they plan a trip to our home. So there's no way we'd fail to include it for this issue's Valentine Special!

For an elegant presentation, decorate with Valentine hearts, or fresh red strawberries or raspberries — perhaps in a heart shape for Valentine's Day!
    Red Velvet Cake
  • 1 cup oat flour
  • 1/2 cup high gluten flour
  • 1 cup almond flour
  • 1/3 cup Dutch processed cocoa
  • 1 Tablespoon baking powder
  • 1 cup Splenda
  • 1/2 cup Diabetisweet or erythritol
  • 1/2 teaspoon salt
  • 8 large egg whites (at room temperature)
  • 1/2 teaspoon cream of tartar
  • 1/4 cup cold water
  • 1 Tablespoon white vinegar
  • 1/2 cup soured cream
      (make "sour" with vinegar — see directions.)
  • 4 large egg yolks
  • 1/3 cup oil
  • 2 1/2 Tablespoons red food color
  • 2 teaspoons vanilla extract
  • 1 teaspoon liquid sweetener
Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325F.

In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet (or erythritol), baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.

Red Velvet Cake Add egg yolk mixture to flour mixture and beat till smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:

White Frosting

  • 4 oz. package of cream cheese - at room temperature
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 teaspoon white vanilla (to keep frosting pure white)
      or regular vanilla for a "cream" color
  • 1/2 cup Splenda
  • 1/2 cup powdered maltitol (Steel's Brand)
  • 1/2 cup heavy whipping cream
  • Whip all ingredients together until smooth. Frost cake as usual. (Save some frosting back and tint with food color, then pipe onto cake for a very Valentine look!)

    Total effective carbs in whole cake: 110. Cut into 20 pieces for 5.5 effective grams of carbohydrate per slice or 16 pieces for 6.8 effective grams of carbohydrate per slice.


    Copyright © February 2004  Low Carb Luxury
    Title photo and food photos Copyright 2004 Neil Beaty and Low Carb Luxury





           

     
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