FOR IMMEDIATE RELEASE

Sample Recipes:
Scalloped Sweet Potatoes with Apple
Chocolate Pancakes

12 Best Foods Cookbook -
Enjoy 12 Delicious and Healthy Days of Christmas!

(October, 2005) Dana Jacobi’s new 12 BEST FOODS COOKBOOK (Rodale; 2005) is the BEST answer for planning family feasts and gatherings this holiday season. With more than 200 innovative recipes, 12 BEST FOODS COOKBOOK makes eating through the holidays delicious and healthy. 12 BEST FOODS COOKBOOK identifies the 12 best foods and details their many important health benefits. Take sweet potatoes, they’re packed with immune system boosting beta-carotene; walnuts are loaded with omega-3s; and chocolate is highest in antioxidants of any food. From Turkey Stew with Collard Greens and Heirloom Beans at a Halloween or potluck office party to Scalloped Sweet Potatoes with Apples (recipe below) at Thanksgiving dinner, Sweet Potato Kugel for Hanukkah, and Chocolate Pancakes (recipe below) for Christmas morning breakfast, 12 BEST FOODS COOKBOOK makes holiday entertaining for friends and family a snap!

About the Author
Dana Jacobi is the author of three previous cookbooks including Amazing Soy (winner of the Gourmand World Cookbook Award). She has written for Food and Wine, Cooking Light, Eating Well, and Natural Health, and her syndicated column “Something Different” appears in over 750 newspapers. She lives in New York City.

RECIPES from 12 BEST FOODS COOKBOOK by Dana Jacobi (Rodale; 2005)
Used with permission.

Scalloped Sweet Potato with Apple

Rather than baking yams with sugary marshmallows, using honey and dried apricots gives this dish a pleasing balance of sweet and tartness. Use the moist sweet potatoes usually called yams, like Jewel, Garnet, or Beauregard’s from Louisiana for this recipe.

2 pounds orange-fleshed sweet potatoes, peeled and thinly sliced on the diagonal
1 Granny Smith apple, peeled, cored and thinly sliced
12 California dried apricot halves, chopped
1/4 cup wildflower honey
2 tablespoons frozen orange juice concentrate
1/2 cup apple cider
1/2 teaspoon salt
4 to 5 grinds black pepper

Preheat the oven to 375 degrees F. Coat an 8” square baking dish with cooking spray, or brush it lightly with oil, and set aside.

Cover the bottom of the baking dish with a layer of potato, arranging the slices in four overlapping rows, like roof tiles. Cover the potatoes with the apple. Add a second layer of potatoes. Sprinkle the apricots over the potatoes.

Whisk the honey, orange juice concentrate, cider, salt and pepper together until the honey dissolves. Pour the mixture over the potatoes.

Cover the dish with foil and bake for 40 minutes. Uncover, and bake 15 minutes longer, or until the potatoes are tender when pierced with a knife. They will still hold their shape. Let stand 15 minutes before serving.

Makes 8 servings.

Chocolate Pancakes

Chocolate for breakfast always feels decadent, but these cocoa-rich pancakes make it sensible and healthy, as well. Strawberries are the ideal accompaniment, plus maple syrup, if you wish. This batter also makes crisp waffles, a perfect dessert topped with vanilla ice cream and warm chocolate sauce.

1 cup plus 2 tablespoons unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder
2 teaspoons baking powder
2 tablespoons sugar
3 large eggs
3 tablespoons melted unsalted butter or canola oil
1 1/2 cups plain soymilk
Pinch of salt
1 pint fresh strawberries, hulled and sliced (optional)

Sift the all-purpose flour, cocoa, and baking powder into a medium bowl. Mix in the sugar.

In another bowl, lightly beat the eggs. Whisk in the butter or oil, soymilk, and salt until well combined.

Add the wet ingredients to the dry mixture, mixing just until they are blended. The mixture should be slightly lumpy and have the consistency of cake batter.

Coat a medium, cast iron skillet with cooking spray or use a non-stick pan. Place the pan over medium-high heat. Ladle the batter by scant quarter cups into the pan. Cook until bubbles form on the surface and the edges darken, about 2 minutes. Turn and cooking until the pancake resists lightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up, keeping the cooked pancakes warm and covered in a 200 degrees F. oven until they are all ready to serve. Dust lightly with confectioner’s sugar, and serve accompanied by sliced strawberries, if you wish.

Makes 15 pancakes.

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