I know, my morning humour is not so great. Bear with me because this is a great breakfast to serve when looking for something different.
- 1 shallot, peeled and finely chopped
- 1/2 cup red pepper, chopped
- 1/2 cup thinly sliced mushrooms
- 1/3 cup slivered almonds
- 1/4 cup butter
- 2 1/2 cups cooked chicken, skinless and boneless
- pinch of salt
- dash of pepper
- 6 beaten eggs
- 1/2 cup grated Asiago cheese
In a frying pan cook the shallot, peppers, mushrooms and almonds in the butter until the peppers and mushrooms are cooked and the shallots are softened. Do not brown.
Add the salt, pepper and chicken and cook until the chicken is heated through completely (about 3-4 minutes).
Combine the eggs and the cheese and pour over the chicken. Cook and stir gently until the eggs are cooked. This could take about 10 minutes.
This will serve 6.
Serve with fresh, just-out-of-the-oven muffins, butter, juice and coffee and OMG this is one yummy breakfast. If you do not care for the mushrooms, omit them.
Spinach Salad with a Twist
This salad will serve as a nice lunch with a fresh roll and a glass of wine on the deck or as an appetizer for a beautiful dinner ahead. Serves 4 for dinner or 6 for lunch. In this case, size DOES matter.
- 1 cup shredded crab meat
- 3 hard cooked eggs, shelled and sliced
- 5-6 white mushrooms, cleaned and thinly sliced
- 1/2 cup Hellmans mayonnaise (not salad dressing)
- 1/2 cup sour cream
- 2 tbsp. parsley minced
- 1 tbsp vinegar
- 2 tbsp lemon juice
- 1 clove crushed garlic
- Fresh baby spinach, washed, spun dry, stems removed, torn into bite size pieces
On pretty serving plates, place a healthy handful of spinach leaves in the center. In a ‘neat’ way, lay out the egg slices, mushrooms and sprinkle the crab meat on top.
Mix together the dressing until it is well blended and generously drizzle over the salad.
What did I tell you? It is yummy. Oh yes, don’t forget the garlic toast or, better yet, warm slices of focaccia bread.
Puerto Rican Flan
This makes a nice light dessert (is there really such a thing?)
- 3/4 cup shredded coconut
- 1/3 cup plus 1/2 cup sugar
- 2 large eggs, room temperature
- 4 large egg yolks, also at room temperature
- pinch of salt
- 2 tsp. white rum
- 1/2 tsp. pure vanilla extract
- 2 1/4 cups canned coconut milk, scalded
Heat oven to 450 degrees. In a nonstick frypan toast the shredded coconut until golden in colour. This takes about 4 minutes. Set aside.
Reduce the temperataure to 300 degrees.
Prepare 4 custard cups with buttering the sides. In a small saucepan, bring 1/3 cup sugar and 1/3 cup water to a boil. Cook over medium heat WITHOUT stirring until colour is dark brown. This will take about 10 minutes. Immediately pour 1 tbsp. of the caramel into each dish, coating the bottom. Set aside.
In a large bowl, whisk together the eggs, egg yolks, remaining 1/2 cup sugar, salt, rum and vanilla. Slowly whisk in the scalded milk. Strain the mixture into each of the dishes. Put the dishes in a deep sided pan and fill with boiling water about halfway up the sides of the dishes.
Bake about 50 minutes in the oven. Remove from the water bath and cool thoroughly. To unmold, run a knife around the edges and turn out on plates. Garnish with whipping cream and sprinkle with the toasted coconut and serve to 4 adoring guests.
Yum!
Cherry Clafloutis
I am always looking for something new….and this one fits the bill. Can be a breakfast item (special occasion) or a lovely dessert to be paired with an ice wine (chilled) and it would be absolutely YUMMY.
- 2 large eggs, plus 1 large egg yolk
- 1/3 cup flour
- 3/4 cup creme fraiche
- 3/4 cup whole milk
- 1/2 cup sugar
- 1 tbsp. Kirsch
- pinch of salt
- 1 lb. whole cherries (not pie filling)
- icing sugar for dusting
Brush a 9 inch baking dish with butter and sprinkle with sugar, being sure to shake off excess. I would use berry sugar for this step.
Whisk together the eggs, yolk and milk. When well blended, whisk in the creme fraiche, milk, sugar, Kirsch, and salt.
Arrange cherries evenly on the bottom of the baking dish and carefully strain the egg mixture over the cherries.
Bake until the center is set and is beginning to lightly brown around the edges. This will take about 35-40 minutes.
Let this cool slightly and sprinkle with icing sugar. OMG! Yummy!
Orange Pound Cake
Pound cake is a wonderful “just in case” cake to have in the freezer. Bake two…one for now and one for “just in case my mother-in-law should appear”.
- 8 ounces butter
- 1 cup sugar
- 2 large eggs
- 3 large egg yolks
- 3 large Blood Oranges, zested
- 1 tsp. orange extract
- 1 1/2 cups flour
- pinch of salt
Allow the ingredients above to be at room temperature for better results.
Preheat oven to 375 degrees. Grease 2 loaf pans and set aside.
In your mixer combine the butter and sugar and beat until very light and fluffy. Add the eggs and yolks, 1 at a time and beatinmg until well combined. Add the zest and extract with the flour and salt, 1/2 cup at a time until batter is eally smooth.
Spoon the batter evenly into the prepared pans and bake until the tops dome and are slightly golden. 40-50 minutes. Cool slightly and unmold on wire racks.
Glaze
- 2 cups icing sugar
- 1/4 cup fresh Blood orange juice
With your mixer combine the sugar and juice together then whisk on high until really smooth. After removing cakes from pans, drizzle over each cake. You can add toasted pecans, chopped fine as a garnish on top.
Enjoy, this is a real winner! Just add fresh coffee/tea……hmmmm
Add the orange zest
Starting Ahead of Baking Time
With so much over-whelming news about the east coast weather and on the west coast…two earthquakes in three days…I decidedI needed a pick-me-up. I made the dough for my cheese shortbread and put it in the freezer and I now have the Gumdrop Christmas Cake in the oven.
The dishwasher is going and when my cake comes out of the oven, I will make lunch and then clean my oven. Next week it will be running for hours on end and it needs to be sparkling clean before we start.
THEN I have to make a list of things to be done in order be ready for the dinner next Saturday. This may sound crazy, but when I do this (for me it works), I don’t have any last minute panics. Things like cleaning the silverware, lining up what we are serving, making sure the grocery list is completed, table setting ideas…..
Darn good thing I did…the dessert I am making will take about three days prepping. Day 1 I will make the pound cake and then on day 2, I will make the pumpkin/rum/lime custard….did I get your attention?
Day 3 – I will complete the dessert. The dessert is a pumpkin-rum trifle and is truly amazing. It is one of those recipes that says to you “damn I can do this”. I did.
Wow! I may have to have a martini later….haha
We did a ton of shopping last weekend but it had to cover the baking we do on November 11th.
Chocolate Souffle Cakes
For all you chocolate lovers, here is a great one to make, eat and groan with pleasure!
- 1/2 cup whipping cream
- 1 tbsp. icing sugar
- 1 tbsp. white chocolate Irish Cream (generous, of course)
Cake Ingredients
- 1/4 cup unsalted butter
- 8 oz. chopped bittersweet chocolate
- 3 eggs
- 1 cup sugar
- 1 tsp. pure vanilla
- 3 egg whites
Brush eight 3/4 cup ramekins with1 tbsp. softened butter and set aside.
In a bowl over a saucepan with simmering water, melt the chocolate with the remaining 1/2 cup butter and let it slightly cool.
In a separate bowl beat the whole eggs with 1/2 of the sugar until pale in colour. Whisk in the chocolate mixture along with the vanilla.
In another bowl (can you believe it?) beat the egg whites until soft peaks form and add the sugar, 2 tbsp. at a time, until glossy peaks form. Fold 1/4 of this into the chocolate and then add the remaining whites.
Spoon evenly into the prepared ramekins. Place on a parchment lined pan and bake for 25-28 minutes until the top is puffed and cracked and the centre still looks moist. Let cool on a rack. Dust with icing sugar.
Now, pour yourself a glass of wine or make a signature drink and say “damn I did that”.
Sausage Bake
We always are looking for something new to serve guests and always fall for the same old thing. If you are looking for something new to try, here it is. This recipe is 20 plus years old, given to me by a neighbor when we first moved to B.C.
- 2 lbs. cooked and drained pork sausage meat (Italian, if you choose)
- 12 well beaten eggs
- 2 cups milk
- 1 cup cream
- 4 or more slices of cubed bread
- 2 cups shredded cheese ( your choice) Monteray Jack is really good, if fresh
- 3/4 tsp. dry mustard
Combine the meat, eggs, milk/cream, bread, cheese and mustard. Add a pinch of salt and pepper and pour into a buttered 9 x 13 inch baking dish. If you wish, add more cheese on top.
Cover and refrigerate overnight and in the morning, remove from the regrigerator and let sit for about 30 minutes before baking in a 350 degree oven for 45 minutes or until set. Let sit for a couple of minutes before serving.
Cut and serve with slices of fresh fruit, juice and coffee. Voila! You did it again. Damn!
Oven Pancake with Fresh Berries
We are expecting company for the weekend and I find this is a really good way to show you are glad they came.
- 1/2 cup cold butter
- 5 eggs
- 1 tbsp. sugar
- pinch of salt
- 1 1/2 cups milk
- 1/2 cup cream
- 1 cup flour
- 1 cup ricotta cheese
- 1 tsp. baking powder
- Fresh berries
- icing sugar/whipped cream (optional)
Preheat oven to 425 degrees. Grate butter and place in a 9 x 12 glass baking dish. Heat oven until butter has melted.
Combine eggs, sugar, salt in an electric mixer for 1 minute at high speed.
Now, slowly add milk/cream, then flour, then ricotta cheese and finally the baking powder.
Pour into the hot baking dish. Bake for 35 minutes until it has puffed and is starting to brown.
Remove from oven and let sit for about 6-7 minutes before cutting. The center will fall. Serve with fresh berries and whipped cream, butter and warm maple syrup.
Now, aren’t you glad you came for a visit.
Fresh coffee is almost finished brewing…..
Impossible Lime Pie
When we had our Bed and Breakfast on the go, I would make a dessert as well. I did this for about the first 5 years in our 12 year stint. Then, for whatever reason, couldn’t locate the recipe. Of all pies, this is MY favourite, second would be pecan pie. Oh yeah….I found it!
- 2 cups milk
- 1 cup flaked coconut
- 4 eggs
- 1 tsp.pure vanilla extract
- 1/2 cup flour
- 6 tbsp. butter-melted
- 3/4 cup sugar
- zest from two limes
Butter and flour 10 inch pie plate. Place all the ingredients, except the lime zest, in a bowl and beat until all is mixed well and the colour is a pale yellow.
pour into the pie plate and sprinkle the lime zest over the top.
Bake in a 350 degree oven for about 45-60 minutes. This pie makes its own crust and when served barely warm is magnificent. Yummmmmm.
Fruit/Cheese Omelet
This is de-lish and serves 2 (1 if you are REALLY hungary)
- 3 tbsp. butter
- 1/2 medium Granny Smith apple, peeled and sliced thin
- 1/4 tsp. ground nutmeg
- 2 tsp. sugar
- 2 tbsp. dark brown sugar
- 2 tbsp. chopped pecans
- 6 eggs
- 12 cubes (1/2″) Brie cheese
In two heavy skillets, melt 1/2 tbsp. butter each. Saute apple slices in melted butter until glossy but not mushy.
Sprinkle apples with nutmeg and sugar. Remove apples to a small dish and set aside. Mix together brown sugar and pecans, and set aside.
In clean skillets, melt balance of butter, heating until bubbly. Break eggs into a bowl and whisk until foamy. Pour into skillets. As eggs begin to set, lift edges to allow any uncooked liquid to slide under. When eggs are almost set, turn off the heat.
Put brie on one side of the omelet and top wih the apple mixture. Fold in half and let sit for about two minutes to allow the cheese to melt. Be sure to top with the brown sugar/pecan topping. Sprinkle the tops lightly with icing sugar.
Serve with fresh fruit and fresh, hot coffee. Yummy-Yummy. This is in my cookbook “The B & B Cookbook”.
Mushroom Quiche With No Crust
Ha! No pastry to worry about. That’s always a good thing (especially with me).
- 1/2 lb. white button mushooms, dusted and sliced
- 3 tbsp. butter
- 3 eggs
- 1/2 cup plus 1 tbsp. biscuit mix
- pinch of salt and pepper
- 1/2 tsp. freshly grated nutmeg
- 1 1/2 cups milk
- 2 cups Monteray Jack cheese
Preheat your oven to 350 degrees. Saute mushrooms in butter.
In a large bowl add all the ingredients up to the milk and blend for about one minute. Add the milk and blend thoroughly.
Layer one half of the mushrooms on the bottom of a greased 9 inch quiche dish. Top with the cheese. Add another layer of mushrooms. Pour the egg mixture over the top and bake for about 35-40 minutes until set.
Serve with freshly baked scones or muffins, fruit juice and coffee. Now what more could you ask for ? Your own personal waiter perhaps?
Perfection.