This brunch would be great for Easter when you have family and friends over or for Mothers day. You could also plan an Easter egg hunt for the little ones if any of them will be joining you. Get the coffee going and the orange juice squeezed. I think brunch is one of my favorite meals to dine on and most assuredly my favorite way to entertain. Anyways, the secret of being ready and on time is to do as many things as possible in advance. If you can do it the night before, even better. Set the table, I like to do this first because it's the prettiest part. Place all the trays, platters and bowls where you want them and include your nicest serving utensils. With small pieces of paper write what will be served on each tray or bowl and stick each piece of paper onto trays, this way you won't be guessing in the morning where everything goes. Be sure to add several types of breads, cheese and spreads on your table. Also, the addition of fresh veggies so we have some healthy deliciousness going on. Small skewers of fresh veggies always look attractive. Relax, have fun, grab a drink and enjoy your company. I never expect guests to bring anything to my functions, well maybe some chilled wine or champagne, yes that certainly works!
Decorating; that is my favorite part of the entire affair. As much as I love cooking, decorating makes my heart very happy. Here are some ideas I have used before and recently thought up for my table decorating notebook. In addition, you can scroll through previous posts to get some fabulous ideas. Enjoy and be creative.
One of my favorite decorating colors are using soft lavender hydrangeas paired with soft green flowers or leaves arranged in a vintage white pot(s), sitting atop a white quilted tablecloth (or you can use a vintage quilt) and white dishes. This is where I also get out the pretty silver flatware and crystal glasses. For a garden setting outside; a rich colored tablecloth with sparkling glass dishes adds a feeling of luxury to an outdoor setting. If you add a crystal chandler hanging in a tree or a candelabra over the dining table it really glamorizes the ambiance. You can use those battery operated candles if it's too breezy outside. Of course the chandler doesn't have to provide light just the crystals shimmering in the sunlight is a beautiful addition to the setting. Thinking of giving your guests small party favors - use floral wrapped gifts tied with pastel ribbon and accented with lovely silk flower buds. If it's warm enough where you live how about placing a table on the porch or lawn and brighten with floral pillows in pretty springtime colors. Note; you can go to the fabric store and purchase some pretty cotton prints, getting them large enough and wrap around pillows you already have and tying. For a touch of elegance place small glass or crystal vases atop a glass or crystal cake stand(s) running down the table, hang crystal baubles around the stand or vases and fill with some pretty flowers from your garden. A whimsical centerpiece; (I do love whimsical) cluster pink peonies, tulips, roses and verbena into a square vase and wrap polka dot ribbons around the vase(s) and hot glue in place. Colorful seed packets slipped under forks at each place setting makes for a fun party favor. Add a little glamour; using crystal glasses tie each with a French ribbon in pink. To make a pretty centerpiece; fill a beautiful crystal bowl with shredded pink and soft green Easter grass and add speckled candy eggs, chocolate and jelly beans, tuck in some small blooms among the treats. For a breathtaking arrangement, one I love making is fill a few large crystal vases with dramatic lilac and cherry blossom branches for some romantic grandeur. Another pretty centerpiece idea is to make a number of floral shaped sugar cookies, ice them with pastel colored royal icing and decorate. Place into a pretty white or pastel colored wicker basket lushly filled with green Easter grass and add the cookies, along with some pastel dyed Easter eggs.
My grandmother, my dads mom gave me years ago when I was a senior in high school two of her pieces of Haviland china, that I love and cherish. Even back when I was in high school I started a love with vintage/antiques. My parents also delighted in going to antique hunts, estate sales and auctions. My mom, Dorothy would refinish items (she was amazing at this) and my dad got the trill of the sell. My Haviland pieces are delicate cream colored porcelain with soft pink flowers and green leaves. One piece is a gravy boat (lovely) and the other is called a bone dish. For those of you who don't know, bone dishes are used to hold discarded bones from fish at the dining table. They are antiques and rarely used by modern diners. Bone dishes were "considered a necessary part of a table setting for the Victorian table." Most bone dishes have a crescent shape such as mine, enabling them to curve around the dinner plate. Anyway, the reason I bring these dishes up is I occasionally use them for serving and decorating the table. I place small flowers into the gravy boat with some fresh leaves or ferns. Use those vintage pieces they add such a history and beauty to the table, as well as a great conversation piece.
I hope you enjoy the recipes listed below, and remember all eggs are large unless otherwise noted. I like making breakfast bakes so I don't have to be standing over the stove when guests arrive, makes life much easier. I think I have given you a nice variety of brunch dishes to pick and choose from for your next delightful, delicious and enjoyable spring time brunch.
Beverage Bar; chilled champagne, chilled orange juice, chilled tomato juice, coffee (lots and lots of coffee) bucket of ice, cream, sugar, spoons for stirring, Tabasco for the tomato juice, and whatever else you care to serve, these are just some suggestions.
Boozy Iced Tea
3/4 cup sugar
2 Tbl. fresh mint, chopped
1 1/2 qts. cold water
6 black tea bags
Ice
Bourbon
1 cup cranberry juice
1 cup orange juice
1/4 cup fresh lime juice
2 cups thinly sliced oranges, lemons and limes
1/2 cup fresh strawberries, hulled and sliced
4 cups all purpose flour
2 tsp. salt
1 Tbl. baking powder
2 tsp. baking soda
1 cup Crisco, cold and cut into small pieces
1 1/2 to 2 cups buttermilk (not the light stuff)
Preheat oven to 375 degrees. Into a bowl sift the flour, salt, baking powder and baking soda. Cut in the Crisco using a pastry cutter or your hands (which is what I like, as I love feeling the dough) you want mixture to resemble coarse crumbs. Make a well in center and add 1 cup buttermilk. With your hands fold dry ingredients into buttermilk until sticky dough forms. You may need to add more buttermilk. Turn dough onto a floured work surface and fold dough over itself 4 times to create layers. Press the dough out to about 2-inch thickness and cut with a floured biscuit cutter. Lay biscuits onto ungreased baking sheet and brush the tops with extra buttermilk. Bake for about 20 to 25 minutes or until risen and golden brown. Remove from oven and place into a napkin lined basket. I would double this recipe if serving a few people because they go fast, hmmmm I wonder why? Note; you can also add some minced scallions, Tabasco, Cheddar cheese, black pepper if desired. One of my very favorite ways to eat them is plain with thick slivers of country ham tucked inside and smeared with some delicious orange marmalade. mmmmm
Huevos Motulenos
12 eggs, poached or fried
2 Tbl. vegetable oil
12 homemade corn tortillas (oh all right you don't have to use homemade, but they taste better)
1 1/2 cups Monterey jack cheese, shredded
1/3 lb. black forest ham, thick sliced and cut into small cubes
2/3 cup frozen peas, thawed and warmed
1 can refried beans, heated through and kept warm
Fresh cilantro, rough chopped (garnish)
1 white onion, chopped (garnish)
Tomato sauce
7 large ruby red tomatoes, roasted until blistered
2 Serrano chiles
1 large garlic clove, chopped
3 Tbl. vegetable oil
1/2 white onion, chopped
salt and freshly ground black pepper
Sauce; combine the tomatoes, chiles and garlic into a blender and puree. Into a heavy Dutch oven heat the oil over medium and saute the onion until softened. Add the tomato mixture and cook for about 10 minutes, stirring often. Keep sauce warm. Place the cubed ham into a saute pan with a drizzle of oil and cook to brown, keep warm. Into a saute pan heat oil over medium until oil shimmers using tongs fry each tortilla to soft. Drain on paper towels and keep warm. Onto a warmed serving platter add 6 tortillas and spread with some of the refried beans. Place 2 cooked eggs on to each tortilla and cover with another tortilla. Spoon a good portion of the sauce over and sprinkle on cheese, some ham and peas. Garnish with onions and cilantro.
Chocolate Pear Bread Pudding - believe it or not my Home EC instructor Mrs. Corbin in high school taught me this recipe (the chocolate bred pudding part and I embellished) and that was a long……time ago. It is really good!
1 (8 oz.) package cream cheese, soft
2/3 cup sugar
1 tsp. fresh orange zest
1 tsp. pure vanilla extract
pinch of freshly ground nutmeg
1/4 tsp. cinnamon
4 eggs
1 1/2 cups heavy whipping cream
3 cups croissants, torn into pieces
2 medium ripe pears, peeled, cored and thinly sliced
1/3 cup mini semisweet chocolate pieces
Preheat oven to 350 degrees. Into a large mixing bowl beat cream cheese, sugar, orange zest, vanilla, nutmeg and cinnamon until smooth. Beat in eggs one at a time, beating until just combined after each addition. With a large spoon stir in cream, bread, pears and chocolate, careful not to break up the pears. Pour mixture into an ungreased 2 qt. baking dish and stir gently. Into a small bowl add 2 tsp. sugar, a pinch of freshly ground nutmeg and pinch of cinnamon stirring to combine. Sprinkle over the bread pudding mixture and place the baking dish into a larger baking dish or roasting pan and pour boiling hot water into the larger baking pan to a depth of 1-inch being careful not to get any water into bread pudding mixture. Bake for about 45 to 50 minutes or until knife inserted in center comes out clean. Carefully remove from oven, and remove bread pudding to a cooling rack. Let cool and serve. Serve with freshly whipped orange liqueur flavored whip cream.
Asparagus Quiche - I love quiche, any kind
1 (9-inch) pie crust (homemade is best) well chilled
1 Tbl. butter
1 large leek, white and light green parts only, cut lengthwise and thinly sliced, rinse well in cold water
1 bunch of fresh asparagus, tough ends removed and sliced into 1-inch pieces on diagonal
salt and freshly ground black pepper
5 eggs
1 1/4 cup half and half
fresh nutmeg, just a pinch
1 cup Gruyere cheese, shredded
Note; if you want to add meat to this smoked salmon, cooked ham or cooked sliced bacon will work. Be sure to rinse both leeks and asparagus in cold water, then pat dry with paper towels. Preheat oven to 350 degrees and move rack to lowest position. Into a large saute pan, melt butter and add a drizzle of olive oil. Add leeks and asparagus, season with salt and pepper, cooking and stirring occasionally for about 6 minutes. Remove and let cool. Into a large bowl whisk the eggs, half and half, salt, pepper and nutmeg. Place pie crust onto a rimmed baking sheet and sprinkle with cheese, top with asparagus mixture and pour over egg mixture. Bake for about 50 to 60 minutes, until center is just set. Remove and let stand for 15 minutes before serving. If you are adding meat or seafood, add before pouring on eggs. I really loved smoked salmon in this quiche.
Beautiful Shrimp Gazpacho - a simple and perfect soup in my opinion
1 bunch scallions, sliced including green part
1/2 bunch fresh cilantro, chopped
1 large jalapeno, minced (seed if you like)
5 cups chilled tomato juice (good quality)
2 garlic cloves, finely minced
3 Tbl. olive oil
3 Tbl. red wine vinegar
2 Tbl. fresh lemon juice
1 1/2 lbs. fresh large shrimp, peeled, cleaned
8 large ruby red plum tomatoes, chopped and seeded
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
1 large English cucumber, peeled, lightly seeded and sliced lengthwise then into moons
Tabasco
1 or 2 tsp. Worcestershire sauce (add one first, taste and decide if you want more added)
salt and freshly ground black pepper
pinch of red pepper flakes
Sour cream (garnish)
Brush the shrimp with a little olive oil, season with salt and pepper. I like mine on the grill to get charred, but you can also poach or saute until cooked through, remove and chill. Into a large bowl add all ingredients except shrimp and stir to combine. Taste and season with salt, pepper and Tabasco. Cover and chill. When ready to serve, slice the shrimp in half and add shrimp to gazpacho and stir. Taste again and see if you need to adjust flavorings. Serve in bowls and garnish with sour cream. I also like a crusty rustic loaf of French or Italian bread to serve alongside.
Croissant Breakfast Bake
Tabasco
1 1/4 cups Parmesan cheese, shredded
salt and freshly ground black pepper
1 bunch scallions, sliced including green part
3 cups milk
1 cup heavy whipping cream
7 eggs, lightly beaten
24 mini croissants, torn into medium to large pieces
2 cups Gruyere cheese, shredded
Fresh parsley chopped, garnish
Into a saute pan add drizzle of oil and add sausage, breaking up to brown and cook through. Stir in some Tabasco, salt and pepper. Remove sausage and drain off any excess oil. Into a bowl whisk the milk, eggs and cream with some salt and pepper. Add the cooked sausage, croissants, scallions and just the Parmesan cheese tossing to combine. Pour mixture into a 13x9 baking pan and press with back of spoon. Cover and chill overnight. Preheat oven to 350 degrees, uncover casserole and sprinkle on Gruyere. Bake about 45 minutes to golden and puffed. Remove and let rest about 10 minutes before serving. Sprinkle on parsley.
Italian Antipasti Salad - one of my favorites
Salad
1 (15 oz.) can garbanzo beans, rinsed and drained
1 cup salami, diced, (be sure to cut into thick slices before dicing)
1 cup provolone cheese, diced (be sure to cut into thick slices before dicing)
1 cup bocconcini, chopped
3 cups baby arugula, rinsed and spun dry
2 ruby red tomatoes, chopped
1/2 cup roasted red peppers, chopped
1/4 cup fresh parsley, chopped
3 Tbl. fresh basil, chiffonade
Vinaigrette
1/4 cup red wine vinegar
2 tsp. grainy mustard
pinch of red pepper flakes
1 garlic cloves, zested
1/3 cup extra virgin olive oil
salt and freshly ground black pepper
Into a large bowl whisk the vinaigrette ingredients, taste and adjust flavorings. Stir in the garbanzo beans, salami, cheeses, salt, pepper and red pepper flakes, cover and refrigerate. When ready to serve, stir in the arugula, parsley and basil and pile onto a serving platter, garnish with the tomatoes and red peppers.
Lemon Greek Pasta Salad
1 lb. orzo pasta or you can use Penne pasta or shell pasta
1 large English cucumber, lightly seeded, sliced in half lengthwise and cut into moons (do not peel)
2 Tbl. fresh mint, chopped
1/2 cup fresh parsley, chopped
1 1/2 cups feta cheese, medium to large crumbles
1 cup Kalamata olives, pitted
1 green bell pepper, seeded and chopped
1 pint pear tomatoes, sliced in half
1/2 red onion, thinly sliced
1 can artichoke hearts, drained and chopped
salt and freshly ground black pepper
Vinaigrette
1/4 cup extra virgin olive oil
1/2 fresh lemon, juiced
1 garlic clove, finely, finely minced
2 tsp. red wine vinegar
salt and freshly ground black pepper
1/2 tsp. dried oregano
Vinaigrette; into a jar with lid add ingredients and shake well to combine. Taste and adjust flavorings. Salad; into a large pot of boiling salted water add pasta and cook al dente, drain well and pat dry with paper towels. Pour into a large bowl and drizzle with a touch of dressing. Cover and refrigerate to chill. When chilled add remaining ingredients and mix in remaining dressing. Taste and adjust flavorings. Note; if you don't want to use the pasta, substitute a large head of romaine hearts, chopped. You can also add some grilled scallops, shrimp or even small pieces of grilled chicken to this salad if desired.
Hot Cross Buns - one of my favorites
4 cups all purpose flour
1 package active dry yeast
1/4 cup warm water (110 degrees)
1/4 tsp. sugar
3/4 cup whole milk
1/2 stick butter
1/3 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup dried apricots (get a fresh new package of them) finely chopped
1/2 cup currants
1 egg white, beaten
1 Tbl. water
1 cup powdered sugar, sifted
milk
Into a large bowl add 2 cups flour. Into a small bowl combine, yeast, warm water and 1/4 tsp. sugar. Stir to dissolve yeast. Into a saucepan heat the milk. butter, 1/3 cup sugar and salt to about 120 degrees. Add to flour along with yeast mixture and eggs. Beat with electric mixer on low scraping bowl. Stir in apricots, currants and as much remaining flour as you can with a wooden spoon. Turn dough out onto lightly floured work surface and knead in enough flour to make a soft, not sticky dough that is smooth and elastic, about 5 minutes. Shape into a ball and place into a greased bowl, turning once. Cover and let rise in warm place to double in size. Punch down dough and turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions. Shape each into a smooth ball and place 2-inches apart onto prepared baking sheets. Cover and let rise to double about 1 hour. Preheat oven to 375 degrees. Make a crisscross slash across each bun with a sharp paring knife. Into a bowl beat the egg with water and brush over buns. Bake for about 12 to 15 minutes, rotating baking sheets half way through. Remove and let cool slightly. Glaze; add powdered sugar to bowl and whisk in some milk to make a thick glaze. Drizzle glaze over the buns in a cross shape. You can add some lemon or orange zest to the glaze if desired.
Vinaigrette
1/2 cup fresh lime juice
1/4 cup fresh cilantro
1 garlic clove, minced
1 small jalapeno, seeded and chopped
1/3 cup vegetable oil
1 Tbl. honey
1 spice blend (see below or make your own)
Salad
1 lb. boneless, skinless chicken breasts
1 cup fresh cilantro, rough chopped
1 Tbl. spice blend
2 heads romaine hearts, rinsed, spun dry and chopped
1 1/2 cups Monterey Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
1 can black beans, rinsed and drained
1 cup fresh grilled corn-on-the-cob kernels (or you can use frozen and thaw)
1 cup pear tomatoes, halved
2 large avocados, peeled, pitted and chopped or sliced (spritz with fresh lime juice)
3 hard boiled eggs, peeled and sliced
2 flour tortillas, sliced in half then sliced into strips
Spice blend
4 Tbl. chili powder
1 tsp. red pepper flakes
pinch of cayenne (or hotter if you like it)
1 tsp. dried oregano, crushed
2 tsp. smoked paprika
2 Tbl. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 Tbl. freshly ground black pepper
1 Tbl. sea salt
Spice blend; into a mason jar with lid add ingredients and shake well to combine. Store in your cabinet. Tortilla strips; into a saucepan add some vegetable oil and heat. Add chips and fry to golden brown. Vinaigrette; add ingredients to a blender or food processor and puree to blend, taste and adjust flavorings to your taste. Salad; preheat a grill pan on stove or you can use outdoor grill. Into a baking dish, add about 3 Tbl. vegetable oil, 1 Tbl. fresh lime juice and 1 Tbl. spice blend whisking to combine (if you feel you would like more spice blend whisk it in.) Add chicken turning to coat, grill chicken until cooked through on both sides, I like mine with a little char on it. Remove to work surface and let rest about 10 minutes before slicing thinly. Into a large bowl, add lettuce and drizzle with some dressing tossing to combine. Pour lettuce onto a large serving platter. Arrange on a slight slant the chicken, beans, cheese, onions, avocado, tomatoes, cilantro, corn, tortilla strips and eggs, drizzle with a touch more dressing and serve remaining dressing on the side.
1/2 cup pure maple syrup (extra for serving)
6 cups (1-inch) cubed French or Italian bread
1 pint of fresh raspberries, plus extra for garnish
7 eggs
3 cups whole milk
1 cup heavy whipping cream
2 tsp. freshly grated lemon zest
pinch of salt
Powdered sugar (sifted) for garnish
Preheat oven to 350 degrees. Lightly butter a 13x9 baking dish. Pour in the maple syrup and scatter bread cubes and raspberries on top of syrup. Into a large bowl whisk the eggs, milk, cream, zest and salt and pour over bread, pressing lightly. Place strata dish into a large roasting pan and add about 1-inch of boiling water to baking pan being careful not to get any into strata. Bake for about 45 minutes to 1 hour. Carefully transfer strata dish to cooling rack and let rest for about 10 minutes before serving. Serve with pure maple syrup and additional fresh raspberries with a dusting of powdered sugar. In my opinion you need something salty to serve with this such as crisp bacon or sausage patties. Coffee, for sure and some juice.
Chocolate Zucchini Bread
1 Tbl. baking powder
1 1/2 tsp. cinnamon
1 tsp. sugar
2 eggs, lightly beaten
2 1/2 cups zucchini, shredded (do not peel)
1 Tbl. fresh orange zest
2 cups sugar
1 cup vegetable oil
2 tsp. pure vanilla extract
1 cup pecans, lightly toasted and chopped
1 1/4 cups dark chocolate pieces, rough chopped
1/2 cup chocolate pieces (for glaze)
4 large Russet potatoes
2 extra large eggs, lightly beaten
6 Tbl. all purpose flour
salt and freshly ground black pepper
6 Tbl. clarified butter
Tabasco
1/2 cup sour cream
3 scallions, finely minced including green part
Good quality caviar
Peel and grate potatoes. Place into a clean kitchen towel and squeeze out as much liquid as possible. Place potatoes into a bowl with eggs, Tabasco, scallions, flour, salt and pepper, mixing well to combine. Melt 2 Tbl. clarified butter and drop heaping tablespoonfuls of potato mixture into sizzling butter. Flatten slightly with a spatial and cook about 2 minutes per side. Turn and cook another 2 minutes until golden brown and crisp. Place onto serving platter and serve with dollops of sour cream and caviar. Add a nice large sprig of fresh parsley onto platter for garnish. Note; you can also serve with some minced red onions, hard boiled eggs chopped and some fresh dill.
My Perfect Scrambled Eggs with Smoked Salmon and Rosemary Potatoes
15 eggs, whisked
1/4 cup heavy whipping cream
Butter
salt and freshly ground black pepper
Tabasco
5 scallions, sliced including green part
1 (8 oz.) package cream cheese, cut into small cubes
2 1/2 cups smoked salmon, flaked into fairly large pieces
Into a large bowl add the eggs, cream, Tabasco, salt and pepper whisking to combine. Into a large non-stick saute pan add a couple Tbl. butter to melt. Add scallions and saute stirring about 1 minute, add eggs and lightly scramble. Just before they are almost done, add cream cheese, and then salmon gently stirring. Do not break up the salmon. Do not overcook the eggs either, you want them nice, soft and fluffy. Remove to serving platter and serve with warmed croissants and rosemary potatoes.
Rosemary Potatoes
2 1/2 lbs. red potatoes, rinsed and sliced in half
4 Tbl. fresh rosemary, rough chopped
Olive oil
salt and freshly ground black pepper
2 garlic cloves, finely minced (optional)
Preheat oven to 450 degrees. Into a large bowl add potatoes, rosemary, oil, salt, pepper and garlic tossing to combine. Take a large baking sheet and place into oven to get hot, remove carefully with hot pads and toss on potatoes spreading into an even layer. Roast about 20 minutes, then with a hot pad, remove and toss with a spatula. Return to oven and roast and additional 15 to 20 minutes or union golden brown and a knife inserted into a potato is soft. Remove to serving platter and if desired sprinkle on some fresh chopped parsley.
Apricot Scones - mmmm, scones
1 3/4 cup all purpose flour
3/4 cup dried Turkish apricots, finely chopped
1/4 cup sugar
1 Tbl. freshly grated orange zest
1 1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/4 cup butter, chilled
1/4 cup sour cream (I like Daisy brand)
1 egg, lightly beaten
3 Tbl. orange juice
1 tsp. pure vanilla extract
Glaze
1/2 cup powdered sugar, sifted
1 tsp. butter, soft
1/4 tsp. orange extract
2 to 3 Tbl. milk
Preheat oven to 375 degrees. Into a large bowl combine flour, apricots, sugar, zest, baking powder, baking soda and salt. Cut in 1/4 cup butter with a pastry blender to coarse crumbs. Combine sour cream, egg, orange juice and vanilla extract into a bowl and stir in to the flour mixture to just moisten. Turn dough out onto lightly floured work surface and knead about 7 times until smooth. Pat dough into a 7-inch round onto a greased baking sheet and score into 6 wedges; do not separate. Bake about 18 to 25 minutes or until lightly browned. Cool about 10 minutes. Combine into a bowl the powdered sugar, butter and vanilla extract with enough milk to make a slightly thick glaze. Cut the scones with a sharp knife along the score marks you made and drizzle with glaze. You can also sprinkle on some orange zest. Place onto a pretty serving plate.
Southern Grits Casserole Breakfast Bake - Grits for southern girls means "Girls Raised In The South"
1 2/3 cups water
1 cup whipping cream
2 garlic cloves, crushed
2 Tbl. butter
salt and freshly ground black pepper
Tabasco, always Tabasco
2/3 cup uncooked quick-cooking grits (make sure they are the quick cooking variety)
1 1/4 cups Swiss cheese, shredded and divided
8 eggs
1/2 lb. black forest ham or honey ham, large dice
4 scallions, sliced including green part
1/2 cup milk
Preheat oven to 350 degrees. Into a large saucepan, add water, cream, Tabasco, crushed garlic, butter, salt and pepper to a boil and gradually whisk in the grits. Cover and reduce heat to simmer, whisking occasionally for about 7 minutes. Remove garlic from pot, discard and stir in 1/2 cup cheese to melt. Remove from heat and let stand about 10 minutes. Beat 2 of the eggs and stir into grits and pour mixture into a 10-inch deep pie plate. Bake for about 20 minutes, remove from oven and increase oven heat to 400 degrees. Into a saute pan add ham and scallions with a touch of butter and saute for a few minutes. Layer this mixture over the grits crust. Into a bowl whisk the milk and remaining 6 eggs and pour over ham mixture. Sprinkle with 3/4 cup remaining cheese. Bake at 400 degrees for about 30 to 35 minutes. Remove and let stand 10 minutes before cutting into wedges. Tabasco, yes it's a must to serve on the side, and of course some hash browns, crusty and delicious.
Bacon, Asparagus and Egg Bake
12 strips thick cut smoked bacon, sliced
1 lb. fresh asparagus, cut into 1-inch pieces
1 (30 oz.) package frozen shredded hash browns, thawed (I like the thick cut version)
1 white onion, chopped
2 cups sharp Cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
12 eggs
1 1/2 cups milk
1 (8 oz.) container sour cream
2 tsp. lemon pepper seasoning
2 tsp. grainy mustard
1 1/4 cups cornflake cereal, make into rough crumbs (I have also used Ritz crackers too)
2 Tbl. butter, melted
Fresh parsley, chopped (garnish)
Spray a 13x9 baking dish. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels to drain. Into a large bowl toss the cooked bacon, asparagus, potatoes, onion and cheeses. Place into prepared baking dish. Into the same bowl beat the eggs, milk, sour cream, lemon pepper and mustard whisking well. Pour over potato mixture, it will be very full, cover and refrigerate overnight. Heat oven to 325 degrees. Uncover the baking dish and place onto a baking sheet into oven and bake 35 minutes. Meanwhile, into a bowl add cornflake crumbs with butter and mix. Sprinkle cornflakes over partially baked casserole and bake uncovered another 35 minutes or until knife inserted in center comes out clean. Remove from oven and let stand about 15 minutes before serving. Garnish with parsley. Serve with thick toasted baguette slices, with rosemary butter and fresh fruit.
Maple Pecan Baked French Toast
1 large French baguette
1 cup light brown sugar, packed
1/3 cup butter, melted
2 Tbl. pure maple syrup
3/4 cup pecans, lightly toasted and chopped
4 eggs
1 cup milk
2 Tbl. sugar
1 tsp. cinnamon
1 tsp. pure vanilla extract
pinch of salt
Slice the bread into 10 (1-inch) thick pieces. Into a bowl stir brown sugar, butter and maple syrup and pour into a lightly greased 13x9 baking dish. Sprinkle with chopped pecans. Into a bowl add the eggs, milk, sugar, cinnamon, vanilla and salt whisking to combine. Arrange bread slices over pecans and pour over egg mixture. Cover and chill overnight. Preheat oven to 350 degrees and bake about 35 to 40 minutes until golden brown and cooked through. Remove and serve with extra pure maple syrup and crisp cooked bacon or turkey sausage patties.
Potato and Vegetable Breakfast Bake
2 large russet potatoes, rinsed and diced
6 eggs
1/4 cup whipping cream
salt and freshly ground black pepper
2 cup cremini mushrooms, sliced
1 red bell pepper, seeded and chopped
1 zucchini, rinsed, sliced in half lengthwise and sliced into moons
1 green bell pepper, seeded and chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/4 cup fresh parsley, chopped
3 scallions, sliced including green part
Tabasco
Preheat oven to 350 degrees. Spray a 13x9 baking dish. Place the diced potatoes into a bowl with a 1/4 cup water, cover and microwave for about 5 minutes until tender, drain well, pat dry with paper towels. Into a large saute pan add a drizzle of olive oil, pat of butter and add potatoes cooking and stirring a couple of minutes. Add mushrooms cooking and stirring, add bell peppers, zucchini and scallions cooking about 4 minutes. Remove from heat and add to prepared pan. Into a bowl whisk the eggs, cream, Tabasco, salt and pepper. Pour egg mixture over vegetables and top with cheese. Place into oven cooking about 40 to 45 minutes or until custard has firmed up. Remove and sprinkle with parsley or fresh sliced chives. Serve with baked ham, fresh juice, coffee and some fresh mixed fruit.
Fabulous Fruit Salad
1 small cantaloupe melon, peeled, seeded and chopped
1 small honeydew melon, peeled, seeded and chopped
1 lb. fresh ruby red strawberries, hulled and sliced in half
1 pint of fresh blueberries
2 cups fresh pineapple, chopped
3 large kiwi, peeled, halved and sliced
1/2 cup Limoncello liqueur
4 Tbl. fresh mint, minced
Combine all the fruit into a pretty crystal serving bowl. Pour in Limoncello and toss gently to coat fruit. Let sit about 15 minutes, fold in mint.
Hash Brown Quiche - always a winner
1 1/2 lbs. russet potatoes
salt and freshly ground black pepper
1 Tbl. olive oil
1 Tbl. butter
5 slices thick cut smoked bacon, sliced
1 medium zucchini, shredded (place into a clean kitchen towels and squeeze to remove excess moisture)
1/2 red onion, diced
4 eggs, lightly beaten
1 cup heavy whipping cream
pinch of red pepper flakes
Tabasco
1 1/4 cups Swiss cheese, shredded
1 1/2 Tbl. all purpose flour
Preheat oven to 325 degrees. Peel and shred the potatoes. Place into a large bowl and cover with cold water, and stir. Drain potatoes and place into a salad spinner to remove excess water, you might want to spin them a couple of times. Lay potatoes onto either a clean kitchen towel or paper towels to make sure all water is gone and potatoes are dry. Place potatoes into a large bowl and add some salt and pepper mixing to combine. Into a 12-inch non stick skillet, heat 1 Tbl. oil and butter until butter foams. Add potatoes to the pan spreading into an even layer. Gently press with back of a spatula to form into a cake. Reduce heat to medium and cook without stirring for about 15 minutes or until bottom is golden brown and crisp. Place a larger round plate over the top of skillet and carefully invert the skillet onto the plate. Add 1 Tbl. more oil to skillet and gently slide the potatoes back into skillet obviously uncooked side down. Cook about 10 minutes or until golden brown. Into a saute pan, add bacon and cook to crisp and brown. Place onto paper towels. Drain most of bacon fat and cook the onion and zucchini until tender. Into a large bowl add eggs, cream, salt, Tabasco and pepper flakes. Stir in bacon and zucchini mixture. Into a small bowl add shredded cheese and flour mixing and add to egg mixture, mix well. Pour egg mixture over hash browns in pan. Bake for about 55 minutes, remove and let stand for 10 minutes before serving.
Elegant Lemon Cake - love this!
Lemon Curd
1 3/4 cups sugar
3/4 cup butter, soft
4 eggs
3 egg yolks
1 Tbl. fresh lemon zest
3/4 cup fresh lemon juice
Cake
1 3/4 cups sugar
1 cup butter, soft
4 eggs, separated
1 Tbl. fresh orange zest
3 cups cake flour
2 1/2 tsp. baking powdered
pinch of salt
1 cup fresh orange juice
Frosting
3 cups powdered sugar, sifted
1/2 cup butter, soft
1 Tbl. fresh orange zest
2 wooden skewers, cut to size (to prevent cakes from slipping)
Curd; into a bowl of electric mixer beat the sugar and butter to blend. Add eggs and egg yolks one at a time to butter beating to blend. Stir in zest and then add lemon juice beating to blend. Transfer mixture to a large saucepan. Cook over medium low whisking constantly for about 16 minutes or until mixture thickens and coats the back of a spoon. Transfer to a bowl. Place plastic wrap over mixture and chill completely. Cake; preheat oven to 350 degrees. Into a bowl of electric mixer beat sugar and butter to fluffy. Add egg yolks one at a time, beating after each addition, stir in orange zest. Sift the flour, baking powder and salt and gradually add to butter mixture alternating with 1 cup orange juice ending with flour, beating to just blend. Beat the 4 egg whites to stiff peaks form and fold in 1/3 of the whites into batter, folding remaining whites into batter. Grease and flour 4
(8-inch) cake pans and evenly distribute the batter. Bake for about 15 to 20 minutes or until wooden pick inserted in center comes out clean. Reserve 1 cup lemon curd. Remove and cool pans for about 30 minutes. Remove cakes from pans. Place on layer on cake plate and spread on some lemon curd. Add another layer, more curd, another layer, more curd, add top layer and insert 2 wooden skewers, cut to size into cakes to prevent from sliding. Cover cake with plastic wrap and chill overnight. Make frosting; beat into a mixing bowl 1 cup powdered sugar with 1/2 cup butter and 1 Tbl. orange zest on low to blend, add 1/2 cup reserved curd along with 2 cups powdered sugar beating to fluffy. Spread frosting onto sides of cake and spread remaining 1/2 cup lemon curd on top of cake. Any leftovers, cover and store in fridge.
My Favorite Key Lime Coconut Bars - my daughter, Brittany, my sister Sandy and I could eat this entire platter of these bars
Coconut Crust
1 1/2 cups graham cracker crumbs
2 Tbl. sugar
1/3 cup butter, melted
1/2 cup sweetened flaked coconut
Filling
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tbl. fresh lime zest, grated
Freshly whipped cream (garnish)
Lightly toasted coconut (garnish)
Preheat oven to 350 degrees. Crust; into a bowl, combine the crumbs, coconut, sugar and add melted butter, mixing to blend. Press into the bottom of a 9-inch springform pan. Bake for about 8 minutes, remove and cool. Filling; into a bowl combine the condensed milk, sour cream, lime juice and zest whisking to combine and pour into crust. Bake for about 8 minutes, do not brown. Remove and let cool, then chill thoroughly until service. Cut into bars and garnish with freshly whipped cream, and toasted coconut.
Perfect Classic Pecan Bars
Crust
1 1/2 sticks cold butter, cubed
1 1/2 cups all purpose flour
2/3 cup light brown sugar
1 tsp. salt
Filling
1 stick butter, soft
1 cup light brown sugar
pinch of salt
1/3 cup light corn syrup
1/4 cup all purpose flour
3 cups pecans, rough chopped (light toasted)
Note; if desired you can top with a simple chocolate glaze
Preheat oven 350 degrees. Lightly butter a 13x9 baking pan. Into a food processor add crust ingredients and pulse, add 2 Tbl. cold water, pulse so dough holds together. Press dough into pan and bake about 22 minutes. Remove to cooling rack. Filling; into a mixer add the butter and brown sugar, beating to light and fluffy, beat in salt, corn syrup, flour and pecans to just combine. Spread filling into baked crust and place back in oven for about 30 minutes. Remove to cooling rack to cool before slicing into bars. If desired, drizzle with chocolate glaze.
Bon Appetit
Let the love of God lighten your life, let his kindness hold you into his presence,
let him be your guide as you travel the road of life.
"God is gracious and merciful. He pardons the sins of those who repent and come to him seeking a clean heart. With Jesus there is always an opportunity for a new beginning. Reflect on the kindness of the Lord. "For if you forgive other people when they sin against you, your heavenly Father will also forgive you. But if you do not forgive others their sins, your Father will not forgive your sins." Mathew 6:14-15
Today's lemons are the ingredients for tomorrows lemonade. What made you cry today will make you smile tomorrow. Today's seeds will produce tomorrows harvest. Each day, each moment, God is working out His purposes in your life. Trust Him.
"Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go." - Joshua 1:9
