I made my way back into the kitchen tonight with a lofty goal: Apple cider bacon chicken with wild rice and roasted nectarines with sweet buttermilk sauce. I think I took on a little too much. Note the color of this chicken.
Epic chicken fail.
Lesson learned. Medium heat on my stove is not the same as medium heat in my cookbook. Moving on. Look at the zoomed version.
Oh. My. Goodness. Spectacular.
That’s right: roasted nectarines with sweet buttermilk sauce. Yummmmm.
I know I said I was going for healthy, and surprisingly, this still fits the bill. Sort of. Only a splash of nonfat buttermilk (how is that possible?) and agave nectar. Not the healthiest treat on earth, but it’s still fruit, and what’s on top of it isn’t nearly as bad as you’d expect. So we’ll call it a not bad for you, scrumptious side item/snack/dessert.
Making the Dessert
1 egg yoke
1 teeny tiny bit of salt
Mix together while adding agave nectar
Mix for two minutes
Heat 1/4 cup of skim milk on the stove until it bubbles at the sides
Mix skim milk in with mixture and put over low heat
Heat, stirring constantly, until mixture thickens (it should stick well to the back of a spoon)
Remove mixture from heat
Add a splash of buttermilk and vanilla
Pour into a bowl over ice and cover.
Serve chilled over nectarines that have been sliced, drizzled with a hint of agave nectar, and roasted at 400 degrees for 25 minutes or until slightly browned.
If you’re really interested in some fun, use John’s idea: mashed nectarine sweet potatoes with a sweet buttermilk gravy.
One more last look at amazingness. I can’t stop looking.
Delightful.
For the full recipe with in-depth instructions, check out the previously recommended cookbook: Cooking Light: Way to Cook.
