just for kids

may 98

Between us we've had four children graduate from high school and college, making us something of an expert in planning commencement parties. This was one of most successful endeavors. Since the son graduating was active in sports, we put up the volleyball net and provided areas for badminton, croqué, and lawn darts. We strung a giant "Congratulations" banner between two mammoth tulip trees and tied bunches of colorful helium filled balloons along the deck and around the backyard. Brian's school colors dictated the color scheme which was carried out in the tablecloth covering the buffet table, the paper plates, napkins, and plastic flatware. Graduation Day is hectic enough without having to do a lot of pre-party cooking, so we've planned the menu where most everything is done before you leave for the ceremonies. A week before the party you can make the two barbecue sauces and the spice rub for the brisket. Everyone will love the smoky meat and spicy sauce on big soft rolls. A bowl of coleslaw and ears of early corn on the cob, hot off the grills, will round out the menu. (People from the Carolinas will put a little of the slaw into the bun with the beef.) We learned how to grill corn from our Persian friend, Parvine, who tells of street vendors in the Middle East and Latin America, grilling fresh corn on the cob for quick snacks. The sight is as common in those countries as the roasted-chestnut vendors during the winter months in New York City. In Latin America, they frequently squeeze a wedge of lime over the corn before eating. Either way, it's delicious and worthy of an early trip to your nearest supply of fresh corn on the cob on the day of the party -- once picked, corn on the cob starts to turn to starch. For best flavor, buy the freshest possible. You truly won't miss the butter. Bake your graduate's favorite cake -- last month we gave you a terrific sponge cake, but for this party, it's carrot cake which can be baked ahead and frozen. Since even a low-fat version of the traditional cream cheese frosting contains a lot of fat (6 grams), we suggest baking the cake in a bundt pan and offering it unfrosted, with a bowl of our Low-Fat Cream Cheese alongside for those diehards who think they must have the frosting. With the cake we'll offer a giant bowl of iced Bing cherries -- on this momentous day in your graduate's life, life is indeed, a bowl of cherries! The day before, cook and slice the brisket, make the coleslaw, and prepare the vegetables for the crudites (package in self-sealing plastic bags with a couple of ice cubes) and make the dip. The day of the party, prepare the corn for the barbecue, split the rolls, assemble the crudites basket with dip, and transfer the coleslaw to its serving dish. Transfer the cake from the freezer to the refrigerator. If your buffet table is indoors, set it now. If outside, draw up a plan complete with serving dish placement so you'll have a place for everything and everything in its place come party time. Once back from the graduation ceremonies, remove the cake from the refrigerator, place it on your prettiest cake plate, and let stand at room temperature. Ice the canned beverages. If the buffet table is not already set, do so now (or enlist a helper to follow your diagram). Reheat the brisket and the sauces. Grill the corn. Once the corn's done, you're ready to assemble the buffet. Graduation Barbecue   Crudites with Savory Cheese Dip Iced Beverages -- Sodas, Diet Sodas, and Bottled Water Smoky Brisket Sandwiches with Texas and Carolina Barbecue Sauces Coleslaw Grilled Corn on the Cob Carrot Cake Low-Fat Cream Cheese Frosting (Optional) Bowl of Iced Bing Cherries Crudites with Savory Cheese Dip (makes about 24 servings) Crudites: 4 medium carrots, peeled and cut into sticks 4 medium celery ribs, cut into sticks 1 large red bell pepper, seeded and cut into strips 1 large green bell pepper, seeded and cut into strips 2 small zucchini, cut into diagonal slices 1 bunch radishes, cleaned, trimmed, and cut in half 1 10-ounce bag cocktail cherry tomatoes, rinsed 1 medium cucumber, cut into sticks or slices Savory Cheese Dip: 3 cups (678 g) 1% low-fat cottage cheese 3 tablespoons (45 ml) reduced-fat mayonnaise 1 1/2 tablespoons (22.5 ml) fresh lemon juice 6 scallions, white part plus 2 inches (5 cm) green, thinly sliced 2 tablespoons (10 ml) chopped parsley 1/4 teaspoon (1.25 ml) crushed red pepper flakes or to taste 3/4 teaspoon salt (optional) 1. Prepare the vegetables. Pack like vegetables in self-sealing plastic bags. Add a few ice cubes and seal. Refrigerate until ready to assemble on a large decorative tray, leaving room for the bowl of dip in the center. 2. For the dip: Place all dip ingredients in a food processor or blender. Process until smooth using on/off pulses and scraping down the bowl once or twice. Transfer dip to a serving bowl; refrigerate until ready to serve. 3. To serve, place the dip in the center of the vegetables. Serve at once. (If it's quite hot, place a few ice cubes over the vegetables to keep them cool and crisp.) For exchange purposes, count 6 to 8 vegetable pieces as 1 vegetable exchange Per serving (dip only - 2 tablespoons): 28 calories (30% calories from fat), 4 g protein, 1 g total fat (0.3 g saturated fat), 1 g carbohydrate, trace dietary fiber, 2 mg cholesterol, 130 mg sodium Diabetic exchanges: 1/2 lean meat Smoky Brisket Sandwiches with Barbecue Sauces (makes 24 servings with leftovers) 2 whole beef briskets, 6 pounds (2.9 kg) each presoaked mesquite, hickory, and/or apple wood chips (optional) 1 recipe Texas Barbecue Sauce 1 recipe Carolina Barbecue Sauce 24 Kaiser rolls, split Spice Rub: 3 tablespoons (45 ml) good-quality chili powder 3 tablespoons (45 ml) paprika 2 teaspoons (10 ml) dry mustard 2 teaspoons (10 ml) garlic powder 2 teaspoons (20 ml) onion powder 1 teaspoon (5 ml) freshly ground black pepper 1 teaspoon (5 ml) cayenne pepper 1 teaspoon (5 ml) crushed dried thyme 1 teaspoon (5 ml) ground cumin salt (optional) 1. Combine the ingredients for the spice rub. Store in a covered jar until ready to use. 2. Rub the spice mixture into both sides of the briskets, coating evenly. Let stand at room temperature for 1 hour or refrigerate, covered, for up to 24 hours. Return to room temperature before cooking. 3. To cook in the oven, preheat the oven to 325° (160°C, Gas Mark 3). Wrap the briskets separately in heavy-duty aluminum foil and place in a shallow baking pan on a rack. Fill the bottom of the pan with 1/2 inch of water. Bake for 5 to 6 hours, until the meat is very tender, adding more water to the bottom of the pan, if needed. 4. Light a grill. Add presoaked wood chips (if using). Unwrap the briskets and grill over medium heat for 10 to 15 minutes per side, until meat is nicely browned. 5. Transfer meat to a carving board and let stand for 15 minutes before thinly slicing across the grain. (May be done ahead to this point: spread the top of each brisket with 1 cup of one of the barbecue sauces, rewrap in foil, and refrigerate.) 6. To reheat the brisket. place the wrapped packages in a 300° (149°C) oven for about 1 hour, until meat is hot. 7. Just before serving, reheat the barbecue sauces to a simmer. Transfer the hot meat to a serving platter and place a basket filled with the sliced rolls alongside. Offer the sauces in decorative bowls to spoon over the beef as your guests assemble their own sandwiches. Texas Barbecue Sauce: 2 teaspoon (10 ml) olive oil 2 large sweet onions, 8 ounces (240 g) each, finely chopped 2 jalapeño chiles, seeded and minced 2 large cloves garlic, finely minced 1 tablespoon (15 ml) dry mustard 2 teaspoons (10 ml) paprika 1/2 teaspoon (2.5 ml) cayenne pepper 2 cups (544 g) ketchup 2 cups (544 g) bottled chile sauce 1/2 cup (164 g) molasses 1/2 cup (120 ml) white wine vinegar 1/4 cup (60 ml) fresh lemon juice 1/4 cup (60 ml) Worcestershire sauce 2 large bay leaves, broken in half salt (optional) to taste 1. In a large pot, heat oil over medium heat. Add the onions, chile, and garlic. Cook, stirring often, until onions are limp, about 5 minutes. Stir in the dry mustard, paprika, and cayenne pepper. Cook, stirring, for 1 minute, until spices are fragrant. 2. Add the remaining ingredients; stir to blend well. Simmer gently, uncovered, stirring often for about 30 minutes. Remove the bay leaves. Use the sauce at once or cover and refrigerate for up to 2 weeks. Reheat before using. Makes 7 cups (1,680 ml) sauce. Per serving (roll + 3 ounces beef & 2 tablespoons sauce): 374 calories (27% calories from fat), 32 g protein, 11 g total fat (4.2 g saturated fat), 38 g carbohydrate, 2 g dietary fiber, 79 mg cholesterol, 617 mg sodium Diabetic exchanges: 3 lean meat, 2 carbohydrate (2 bread/starch), 1 vegetable Carolina Barbecue Sauce: 4 cups white wine vinegar 1 1/2 cups (408 g) ketchup spoonable sugar substitute to equal 2/3 cup granulated sugar 1/4 cup (84 g) honey 1 teaspoon (5 ml) cayenne pepper 2 teaspoons (10 ml) freshly ground black pepper salt (optional) to taste 1. In a medium saucepan, mix together the vinegar, ketchup, sugar substitute, honey, black pepper, cayenne pepper, and salt (if using). Simmer over low heat for 10 to 15 minutes. 2. Use the sauce at once or cover and refrigerate for up to 2 weeks. Reheat before using. Makes 6 cups (720 ml) sauce. Per serving (roll + 3 ounces beef & 2 tablespoons sauce): 374 calories (27% calories from fat), 31 g protein, 11 g total fat (4.2 g saturated fat), 35 g carbohydrate, 1 g dietary fiber, 79 mg cholesterol, 461 mg sodium Diabetic exchanges: 3 lean meat, 2 carbohydrate (2 bread/starch), 1 vegetable Coleslaw (makes 24 servings) 8 cups (560 g) shredded green cabbage 1 cup (226 g) finely chopped green bell pepper 1 cup (226 g) finely chopped red bell pepper 4 scallions, white part only, thinly sliced 1/2 cup (128 g) reduced-fat mayonnaise 1/2 cup (120 ml) 1% buttermilk 1 tablespoon (15 ml) cider vinegar 2 teaspoons (10 ml) sugar or sugar substitute 1 teaspoon (5 ml) Dijon mustard 1/8 teaspoon )0.6 ml) Tabasco sauce salt (optional) and freshly ground pepper to taste 1. In a large salad bowl, combine the cabbage, bell pepper, and scallion. 2. In a medium bowl, whisk together the remaining ingredients. Pour over cabbage mixture; toss. Use at once or cover and refrigerate until ready to serve. Per serving: 30 calories (53% calories from fat), 1 protein, 2 g total fat (0.4 g saturated fat), 3 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 54 mg sodium Diabetic exchanges: 1/2 fat (vegetable portion is FREE) Grilled Corn on the Cob   fresh corn on the cob (1 ear per person) pot of salted water wedges of fresh lime (optional) 1. Husk the corn and remove all the silks. Brush off any stubborn silks with a soft dry vegetable brush. Grill over medium heat, 4 to 6 inches from the heat source, turning frequently, for 10 to 15 minutes. 2. When done, dip the hot corn briefly into the salted water. Serve at once, squeezing on the lime (if using). Per 5-inch cob: 63 calories (11% calories from fat), 2 g protein, 1 g total fat (trace saturated fat), 14 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 11 mg sodium Exchanges: 1 carbohydrate (1 bread/starch) Carrot Cake (makes 20 servings) refrigerated butter-flavored cooking spray 2 large egg whites, at room temperature 1/2 cup (114 g) plain nonfat yogurt 3 tablespoons (45 ml) canola oil 1/2 cup (136 g) unsweetened applesauce 1/3 cup (73 g) dark brown sugar, packed 2 teaspoons (10 ml) vanilla extract 2 1/2 cups (313 g) unbleached all-purpose flour 2 teaspoons (10 ml) baking powder 1/2 teaspoon (5 ml) baking soda 1/4 teaspoon (2.5 ml) salt 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground nutmeg 1 cup (110 g) shredded carrots 4 ounces (120 g) unsweetened crushed pineapple with juice 1/4 cup (36 g) dark raisins 1. Preheat the oven to 400°F (200°C, Gas Mark 6). Position the top rack in the center of the oven. Lightly coat a 9 inch (22.5 cm) bundt pan with cooking spray. Dust with flour and tap out excess. 2. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated. 3. Stir in the carrots. Drain and reserve the juice from the pineapple. Stir the drained pineapple and raisins into the cake batter. 4. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean. 5. Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool. 6. When ready to serve, transfer cake to a serving platter. Per serving (cake only): 103 calories (20% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g dietary fiber, 123 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch) Cream Cheese Frosting: 2 6-ounce (180 g) packages low-fat cream cheese reserved pineapple juice from cake 5 tablespoons (38 g) confectioners' sugar 2 teaspoons (10 ml) vanilla extract 1. In a food process or blender, or using an electric mixer and a bowl, combine all ingredients and process or beat until smooth. 2. Spoon into a serving bowl to offer alongside the cake. Makes about 2 cups. Per 2 tablespoons: 61 calories (56% calories from fat), 2 g protein, 4 g total fat (2.4 g saturated fat), 4 g carbohydrate, 0 g dietary fiber, 12 mg cholesterol, 63 mg sodium Diabetic exchanges: 1 fat