BERRY CREPES

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BERRY CREPES

INGREDIENTS

Crepe Batter:

  • 1 cup all purpose flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 2 eggs
  • 1 1/4 cups milk
  • 1/3 cup heavy cream
  • 1 tsp. vanilla
  • 3 cups mixed berries
  • 1/2 cup sugar
  • juice of 1/2 lemon

STEPS

To Make Crepe Batter, put all the ingredients in a blender and blend for about 20 seconds, until smooth. Let rest for at least an hour.

Make A Berry Coulis (Sauce) by putting the 1/2 cup sugar, 1/4 cup water and 1 1/2 cups of the berries in a sauce pan. Bring to a simmer, stirring often. Allow to cook for about 20 minutes, until slightly thickened. Remove from heat and pour mixture through a fine strainer over a bowl to collect the juices. Save berries in strainer for another use, or discard.

To Cook The Crepes, whiz the batter in blender for a few seconds. Heat an 8 1/2” crepe pan or non-stick flat bottom skillet over medium heat and brush with oil or butter. Ladle a little crepe batter in the pan and swirl the pan so the bottom is covered with batter. Cook crepe for one minute. Using a spatula, carefully turn the crepe and cook the other side for 30-40 seconds. Remove and keep on parchment paper. Cook remaining crepes. Stack crepes between parchment paper until ready to assemble. (They will stick together if you don’t)

To Serve, place a crepe on a plate and place some fresh berries and coulis in center. Fold over the crepe and serve with more coulis and whipped cream, if desired.

SERVES 6

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Green Chile, Egg and Cheese Casserole

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Green Chile, Egg and Cheese Casserole

Green Chile, Egg and Cheese Casserole

INGREDIENTS

  • 10 eggs, beaten
  • 1 tsp. baking powder
  • 1 (16 oz.) carton small curd cottage cheese
  • 1 cup. shredded Jack cheese
  • 1 cup shredded Cheddar cheese
  • 2 (4 oz.) cans chopped green chilies, drained (or 1/2 cup fresh roasted green chiles)
  • 1/4 cup butter, melted
  • 1/2 tsp. garlic powder

STEPS

Preheat oven to 325 degrees. Combine eggs and baking powder, stirring well. Stir in remaining ingredients. Pour into a lightly greased 9X13 inch baking dish. Bake for 40 minutes or until well set.

Serves 8-12

Note: You can make this casserole the night before and refrigerate. When you are ready to cook, put dish into a cool oven and heat to 325 degrees. Cook 55 minutes.

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Scrambled Eggs Masala on Fried Bread

INGREDIENTS

  • 4 eggs
  • 1 tbsp. chopped cilantro
  • 1/2 tsp. salt
  • 2 tbsp. butter
  • 1/4 cup chopped red onion
  • 1 tsp. chopped jalapeno chile
  • 1/4 cup red bell pepper
  • 1/4 tsp. ground coriander
  • 1/4 cup chopped tomato, seeded
  • 4 slices bread, crust removed and cut into triangles
  • 1/4 cup vegetable oil

DIRECTIONS

Break eggs into a bowl and whisk lightly with salt and cilantro. Heat butter in a nonstick skillet over medium high heat. Add the onions, chile, red bell pepper and sauce until soft. Add ground coriander and tomato. Pour in the beaten eggs and reduce heat to low. Stir constantly until eggs are soft and creamy.

Meanwhile, heat the oil in a small pan until hot (365 degrees). Fry the bread triangles until golden, and set on paper-lined plate until eggs are ready. To serve, place eggs on fried bread and serve.

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Onion Tartlets With Poached Eggs

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Onion Tartlets With Poached Eggs

(serves 4)

INGREDIENTS

  • 1 large onion, peeled and sliced
  • 4 tbsp. butter
  • 1/2 tsp. fresh thyme
  • salt and pepper
  • 3/4 pound ready-made puff pastry, thawed
  • flour to dust
  • 4 eggs

DIRECTIONS

Melt the butter in a heavy pan over low heat. Add the onions and cook gently for 45 minutes, or until you achieve the desired caramelized color (I prefer mine dark golden). Add the thyme and remove from heat. Season with salt and pepper. For tartlet, preheat oven to 350 degrees. Roll out the puff pastry dough on a flour-dusted board. Using a 4 or 5” round pastry cutter, cut out 4 disks and place on a baking sheet. Prick each pastry with a fork and spread the onions evenly on top of the disks. Bake for 25-30 minutes. The bottom of the pastries should be crisp.

To poach the eggs, half-fill a wide pan, about 4 inches deep with water. Add 3 tbsp. of white vinegar and bring to a boil. Break each egg (separately) into a ramekin and tip it gently into the pan. Repeat with other eggs, but do not poach more than four eggs at a time. Poach for about 90 seconds. Using a slotted spoon, lift out the first egg and place on a towel-lined plate. Repeat with remaining eggs. Serve on top of onion tartlets and garnish with thyme sprigs.

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Ham and Cheese Muffins

(makes 10)

INGREDIENTS

  • 1 1/2 cups all purpose flour
  • 1 1/2 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 2 cups shredded Cheddar cheese
  • 1 cup chopped ham
  • 1 cup milk
  • 1 egg, beaten
  • 1/4 cup (1/2 stick) butter, melted

DIRECTIONS

Preheat oven to 375 degrees. In a medium size bowl, whisk the flour, sugar, baking powder, and salt together. Stir in cheese and ham. In a small bowl, stir milk, egg, and butter. Add to dry ingredients and stir just until moistened. Do not over mix. Scoop batter into buttered muffin pan, filling 3/4 full (makes 10 muffins) Bake for 20 minutes.

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COFFEE CAKE MUFFINS

Prep Time: 15 minutes  Cook Time: 20 minutes  Serves: 12

INGREDIENTS

Topping

  • 3 tbsp. butter
  • ¼ cup light brown sugar
  • ¼ tsp. salt
  • ¼ cup oats
  • ¼ cup flour
  • ¼ cup pecans
  • ½ tsp. ground cinnamon

Batter

  • 1 ½ cups buttermilk
  • 2 eggs
  • 1 tsp. vanilla
  • ¾ cup (1½ sticks) butter, melted
  • 3 ¼ cups flour
  • 1 cup light brown sugar
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon

INSTRUCTIONS

  • 1. To prepare topping: place all the ingredients (butter through cinnamon) in a food processor. Pulse a few times until the mixture is coarse and crumbly. Set aside.
  • 2. Preheat oven to 400 degrees. Spray a muffin pan with nonstick spray.
  • 3. To prepare the batter: Whisk the buttermilk and eggs together. Stir the buttermilk mixture, vanilla, and melted butter until well mixed. Stir together the flour, brown sugar, baking powder, baking soda and cinnamon. Pour the buttermilk/butter mixture over the flour mixture, stirring just to moisten. Scoop ¼ cup of batter into prepared muffin tin. Sprinkle with the topping, covering the top of each muffin completely. Bake 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • 4. Cool for 5 minutes and remove from pan.
  • Servings : 12

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