RECIPE CLUB BRUNCH MENU - 6.21.2011
dani's creme brulee french toast}
1/2 c. butter
1 c. packed brown sugar
2 T corn syrup
6 (1 inch thick) slices French Bread
5 eggs
1 1/2 c. half & half
1 t. vanilla
1 t. orange extract
1/4 t. salt
Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.
{raspberry cream syrup}
1 cup heavy cream
1/2 cup butter
1 cup sugar
1 tsp. vanilla
1 pint fresh raspberries
in a medium sauce pan stir all ingredients until sugar is dissolved. let cool slightly & transfer to the blender. blend on high power with lid on loosely. pour into a bowl & stir in raspberries. cool completely as the syrup will thicken as it cools.
Ham & Brie Strata
1 t. olive oil
1 c. finely chopped onion
1 medium red pepper
7 c. bread cubes
½ pound brie cheese
½ pound ham slivers
6 eggs
2 c. milk
½ t. salt
¼ t. pepper
1 T. minced chives
sautee vegetables. grease 9x13 pan, spread bread cubes in pan. top with veggies, cheese and ham. whisk eggs, milk, salt & pepper. pour over other ingredients. sprinkle with chives. cover and chill overnight. remove from fridge 30 minutes before baking. bake covered for 30, uncovered for 15 at 350 degrees. let it cool 10 minutes before serving.
Granola
Combine the following in a large bowl:
8 cups rolled oats
1 1/2 cups brown sugar
1 1/2 cups wheat germ
8 oz slivered almonds
8 oz sweetened coconut
3 oz sunflower seeds
6 oz cashews
Cook the following in a sauce pan on medium heat, until bubbly.
1/2 cup water
1/2 cup honey
1/2 cup canola oil
1/2 cup peanut butterCoat dry ingredients, then spread out on sheet pan. Bake at 200
degrees for 3 hours, stirring every half hour. Add raisins or crasins
after baking. Store in an airtight container.
nutes
Cream Scones
Fine Cooking Issue #61
2 cups (9 oz) flour (10.5 oz @8500 ft.) 1/3 cup sugar 1 tbsp baking powder 1/2 tsp salt 1/2 cup (2 3/4 oz) dried currants 3 oz butter, unsalted, cold and cut into cubes 3/4 cup heavy cream 2 large egg yolks, lightly beaten 1 large egg, lightly beaten 1 tbsp milk sugar
Heat oven to 400°F with rack on bottom third of oven (NOTE: I place my rack in the middle of the oven). Line a heavy rimmed baking sheet with parchment. In a large bowl, whisk the flour, sugar, baking powder, and salt together. Add the currants (or other desired filling) and toss until coated. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl mix the cream and egg yolks together. Pour the liquid into the flour and toss with a fork to incorporate the liquid. Gently knead or press the dry ingredients into the dough until it comes together. Don’t over knead it as you’ll ruin the crumb of the scone. Shape the dough into a 7-inch round on the parchment if you want eight large scones. Otherwise, I shape it into a 4-inch wide and 2-inch high rectangle for 12 medium scones. Slice the round into eighths and slice the rectangle however you like (for me, 12 triangles). Space the pieces on the parchment with a few inches between them. In a small bowl, mix the egg and the milk together. Brush the tops of the scones with the egg wash then sprinkle sugar over the tops. Bake 18-22 minutes for the large scones, 15-16 minutes for the smaller ones or until the tops are golden. Makes 8 or 12 depending on which instructions you follow.
Savory Pancake Bowls
1 c. Buttermilk Pancake mix
1 1/4 c. water
1 T butter
¾ cup 2 inch asparagus tips
½ c. chopped onion
1 c. fresh spinach packed
6 eggs
2 egg yolks
¼ c. milk or cream
salt and pepper
1 c. grated EntreMont Comte Cheese
Preheat greased griddle to medium heat. Preheat oven to 350 degrees farenheit. Lightly grease a 12 cup muffin tin.
Stir together panckake mix and batter (batter should be thin) Let stand for 2 minutes. Pour 1/4 cup batter per pancake onto griddle. coo no k for 1 to 1 1/4 minute per side. ( Do not overcook your pancake)
Carefully place warm pancakes into muffin tins, forming bowls. Bake in oven for 4-5 minutes until edges are slightly crispy. Set aside.
Melt butter in skillet and saute onion for 3-4 minutes. Add spinach or and cook for about 3 more minutes. Remove from heat and drain well.
Whisk together eggs, egg yolks, milk and salt and pepper.
Scramble over medium heat until eggs are set. Remove from heat and fold in sauteed veggies.
Fill pancake bowls with eggs. Top each with shredded cheese.
Bake 7-10 minutes until cheese has melted.
12 servings.
FRUIT PIZZA
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
½ cup butter or margarine, softened
1 egg
Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
½ teaspoon vanilla
Topping
4 cups sliced fresh strawberries
3 cups fresh blueberries
1 cup fresh raspberries
1. Heat oven to 350°F. Line 15x10x1-inch or 13x9-inch pan with foil. Spray bottom only of foil with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
3. Arrange fruit over cream cheese. Refrigerate at least 1 hour until chilled. To serve, cut into 5 rows by 4 rows. Cover and refrigerate any remaining fruit pizza.
Buttermilk Syrup
1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda
Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. To avoid boil over I use a fairly deep, heavy pan.