Rise ’N’ Shine

RISE ’N’ SHINE

MAKES 1 SERVING HANDS-ON TIME 10 MINUTES TOTAL TIME 10 MINUTES

1 pasteurized egg white

1½ oz gin

1½ oz fresh clementine juice

1 oz fresh lemon juice

¾ oz Clementine Syrup (recipe, this page)

2 dashes citrus bitters

ice cubes

cracked pepper

small spring fresh dill

In shaker, combine egg white, gin, clementine juice, lemon juice, Clementine Syrup and bitters. Shake vigorously until egg white is emulsified. Add ice cubes; shake for 10 seconds.

Place fine sieve over martini or lowball glass; pour in gin mixture through cocktail strainer. Sprinkle with pepper and garnish with dill.

PER SERVING about 195 cal, 4 g pro, 0 g total fat (0 g sat. fat), 21 g carb (trace dietary fibre, 18 g sugar), 0 mg chol, 55 mg sodium, 0 mg iron.

Clementine Syrup

In small saucepan, combine ½ cup each granulated sugar and water, and chopped peel and pulp of 1 pressed clementine. Bring to boil. Remove from heat and let stand for 30 minutes. Strain syrup; let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks.) Makes about ¾ cup.

EGG SALAD IN CRISPY CONES

MAKES 12 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 45 MINUTES

12 square wonton wrappers, at room temperature vegetable oil

6 hard-cooked eggs

3 tbsp mayonnaise

2 tbsp plain yogurt

1 tbsp chopped red onion

1 tbsp chopped dill pickle

½ tsp paprika dash hot pepper sauce (optional) salt and pepper small sprigs fresh dill

Preheat oven to 350°F. Line baking sheet with parchment paper. Place 1 wonton square on work surface.

Brush edges with a bit of water. Starting from one corner, roll up to form cone shape, pressing gently to seal at edge, (if tip of cone is not completely sealed, fold over tip slightly to keep filling in cone). Roll up small squares of parchment paper into cone shape; insert one into each wonton cone to help keep shape while baking. Repeat with remaining wontons.

Place cones on prepared baking sheet; brush lightly with vegetable oil. Bake until cones are golden and crispy, turning halfway through, about 15 minutes. Let cool; remove parchment paper from cones.

Meanwhile, in bowl, mash eggs with fork. Mix in mayonnaise, yogurt, onion, pickle, paprika, and hot pepper sauce

(if using). Season with salt and pepper. To serve, spoon egg salad into cones. Garnish with dill.

PER SERVING about 90 cal, 5 g pro, 5 g total fat (1 g sat. fat), 6 g carb (trace dietary fibre, 1 g sugar), 95 mg chol, 250 mg sodium, 0.5 mg iron.