A Few of Our Recipes

Eggs and Things

Baked Cheese & Ham Egg

Coat a ramkind with butter or cooking spray and add 1 tbs of heavy cream, one egg, one slice Havarti cheese on top, and salt and pepper.
Optional: Add a slice of diced Canadian bacon.
Cook at 425 degrees for 10 - 12 minutes. Serves one.

Egg On A Cloud
As featured in "Chef Magazine"

6 eggs - carefully separated
6 rounds of 7 grain bread
hollandaise sauce

Preheat oven to 400 F. Cut 4 rounds from bread and place on non-stick baking sheet. Whip egg whites until stiff peaks form. Divide egg whites over rounds in mounds, and with the back of a spoon, form a hollow in the center (top) of each. Place yolk of egg in the hollow. Bake in oven, being careful not to over cook, until yolk is set and white is lightly browned (about 10 to15 minutes). Yolk needs to be firm enough to be easily removed if requested by guest. This is part of the uniqueness of this dish. Remove from oven and place on serving dish. Drizzle Hollandaise sauce over the top and add a dash of paprika and chopped parsley.

We often serve this elegant egg dish with a breakfast or vegetarian meat. Serves 6. (When I prepare the hollandaise sauce, I use orange juice instead of lemon juice.) And garnish the dish with orange slices.

Orange Souffle - Omelet with Strawberries

Assemble the sauce ingredient up to an hour ahead, separate the eggs, and prepare the berries. Beat the eggs just before baking. Have your guests seated when you bring this dish to the table.

9 large eggs, separated
9 tablespoons sugar
9 egg yolks
1/4 cup orange juice
3 tablespoons all-purpose flour
6 tablespoons butter
1/2 cup orange juice
2 tablespoons sugar,
2 tablespoons butter
2 tablespoons sugar
1/2 cup orange juice
4 cups sliced strawberries

In a large bowl, beat the egg whites until foamy, add 9 tablespoons of sugar and beat until the whites hold stiff peaks. Do not over beat the eggs. In a separate bowl, beat together the egg yolks, 1/4 cup of orange juice and flour until well mixed. Gently fold into the egg whites. In a 10 to 12-inch oval baking dish melt 6 tablespoons of butter. Add 1/2 cup of orange juice and 2 tablespoons of sugar, remove from heat when bubbly. Gently slide large spoonfuls of egg mixture into the hot sauce. Bake in a 350-degree oven for 13 to 15 minutes, until the center jiggles only slightly. In a 10 to 12-inch frying pan, melt 2 tablespoons of butter. Stir in 2 tablespoons of sugar and 1/2 cup orange juice. When bubbling stir in the sliced strawberries. Just warm, do not cook. Serves 6.

Apple, Amaretto & Cream Cheese Omelet

4 eggs at room temperature
2 tbs. Cream or milk
dash of salt and pepper (optional)
2 tsp. butter

Filling:
2 tbs. Butter
2 tbs. Sugar
2 tbs. Finely chopped hazelnuts
1 1/2 ounces softened cream cheese
1 Granny Smith apple, peeled, cored and thinly sliced
1 tbs. amaretto liqueur or 1/2 teaspoon almond extract

For filling, melt butter in a medium non stick skillet. Stir in sugar, nuts and apple and saute until apples are tender. Stir in liqueur or extract and remove from heat. Cover and set aside to keep warm. Beat together eggs, cream, salt and pepper, if desired. Melt 1 teaspoon of the butter in a hot omelet pan. Pour half the egg mixture into the pan. Add the cream cheese. When eggs have set, cover with half of apple mixture fold omelet and continue cooking for one minute. Roll omelet out onto warmed plate or serving dish. Then garnish with a dollop of sour cream or yogurt, top with whole hazelnuts and sprinkle entire omelet with finely chopped hazelnuts. Repeat with remaining ingredients to make second omelet. Serve immediately. Two servings.

Red Eggs Benedict

6 English muffins (toasted)
12 poached eggs
Hollandaise sauce
2 cup fresh spinach
14 oz. roasted red peppers
3 Roma tomatoes (sliced)
Cilantro sour cream
12 oz. smoked turkey cream and dried cilantro

Make hollandaise, let cool for 10-15 minutes. Then put into food processor with roasted red peppers and puree. Re-warm over low heat. Meanwhile toast muffins, steam smoked turkey, poach eggs.

To assemble: open faced English muffins, smoked turkey, fresh spinach, sliced Roma tomatoes, poached eggs, then top with hollandaise and cilantro sour cream.

Artichokes & Eggs Bewitched

3 tbs. butter 1/4 cup chopped onion
3 tbs. flour 1/3 tsp. nutmeg
1 1/2 cups Half & Half cream 3 tbs. sherry
3 cups cooked chicken 6 poached eggs
1 1/2 cups shredded cheese

Over medium heat melt butter and onion in a frying pan. Stir in flour and nutmeg to make a roue. Cook and stir constantly gradually adding Half & Half and sherry. Cook at medium heat until bubbles and consistency is smooth. Mix in chicken and artichokes heat thoroughly. At this stage you can cool, cover and refrigerate. Reheat upon use. Poach eggs.

To serve. Spoon the chicken mixture into six buttered ramekins. Lift eggs from hot water and arrange an egg in each ramekin. Distribute cheese over each dish. Place in a preheated broiler until the cheese melts. Sprinkle with parsley. Makes six servings.

Veggie Hash Brown Egg Bake

Sliced Red Potatoes enough to cover the bottom of a 9X13" glass baking dish
1 medium sweet onion
6 Stalks of celery diced
3/4 loaf white bread cut into cubes, no crust
2 1/2 to 3 cups grated cheddar cheese (divided)
1-8 oz. pkg. Fresh mushrooms (thinly sliced)
1 stick (1/2 cup) butter, melted 1 tbs. onion salt
2 cups grated Monterey Jack
2 bunches green onions, chopped
1/4 cup chopped roasted orange pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped roasted yellow pepper
1 lg. tomato, thinly sliced
8 eggs, beaten
3 cups Half & Half
1 tsp. dry mustard
salt and pepper to taste

Saute 1/2 cup butter, 1 medium sweet onion and the celery, until lucent, then add the Sliced Red Potatoes and continue to Saute until slightly brown and tender but not crispy. Spread Red Potato’s into a greased 9x13 pan. Sprinkle with fresh rosemary and a seasoning salt. Bake at 350 degrees for 20 minutes. Let cool. Sprinkle chopped green onions and the 2 cups of the cheddar cheese over Potatoes. Place bread cubes over cheese. Microwave green, yellow and red peppers together for 2 minutes. Sprinkle 3 pepper mixture and fresh, sliced mushrooms over bread. Sprinkle 2 cups grated Monterey Jack cheese over potato, mushroom and pepper mixture. Place 10 slices of tomato over cheese then 1/2 cup (or up to 1 cup) additional grated cheddar cheese over tomato. Beat 7 eggs; add milk, cream, dry mustard, dash of salt and pepper and beat together. Pour over whole pan evenly. Sprinkle top with paprika or cayenne pepper and parsley flakes (optional). Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes covered with aluminum foil. Uncover for 15 minutes to let brown slightly. Garnishes with a sprinkle of paprika or cayenne pepper and a dash of parsley flakes. Let set for approximately 10 more minutes before slicing. Serves 10 people.

Eggnog French Toast

1 lb. Loaf Challah bread, cut lengthwise into 6+ (1") slices
4 oz. softened cream cheese
1/4 cup dried cranraisins (1 oz.)
2 1/2 cups heavy cream or Half & Half,
6 tbs. butter, melted
8 eggs
1/8 tsp. ground clove
1/4 tsp. ground nutmeg
1/4 cup sugar
1 tsp cinnamon
1 tsp. vanilla
1 tsp. rum extract

Grease a 13 x 9 x 2-inch glass baking dish. Mix together the cream cheese and cranberries. Cut part way through each slice of bread to form a pocket. Fill with the cheese mixture and arrange in baking dish.

In a large bowl, whisk the cream, butter, eggs, nutmeg, sugar vanilla and rum extract. Pour evenly over the bread slices. Cover and refrigerate for at least 8 hours or overnight, then preheat the oven to 350` and bake for 30 minutes or until golden brown. (You can substitute real eggnog for the above, if in season) Serves 6 - 8.

Simple Strata

4 cups cubed firm white bread (8 slices)
2 cups shredded sharp cheddar
10 eggs, lightly beaten
4 cups milk
1 tsp. dry mustard
1 tsp. onion powder
fresh ground pepper salt to taste
8 to 12 oz. diced ham, sauteed sausage or cooked crumbled bacon

Assemble casserole 12 to 24 hours before baking and refrigerate. Generously butter 9 x 13 glass baking dish. Arrange bread cubes on bottom. Sprinkle then with cheese. Beat together milk, eggs, mustard, onion powder, salt and pepper. Before baking, sprinkle with paprika. Bake at 300 degrees for 1 hour.

Royal Quiche

Egg Mixture:
6 eggs 1 cup milk
2 tsp Worcestershire sauce
2 tsp. white pepper
2 tsp paprika
2 tsp salt
1 tsp garlic powder
1 tsp nutmeg
Combine all ingredients and beat until thick and creamy.

Filling Mixture:
Can be whatever you like! Amounts may vary depending on the size of your pan.
1/2 cup diced ham
1/2 cup chopped broccoli
1/2 cup chopped and sauteed spinach
1 cup chopped and sauteed onion
1 cup grated assorted cheeses.

Hash Brown Crust:
2 cups grated potatoes 4 tsp butter
Melt butter in sauce pan, add potatoes and cook until slightly brown and tender but not crispy. Form into greased quiche dish with back of spoon. Press firmly and evenly to sides and bottom. Bake in 350 degree oven for 5 minutes.

Putting it all together:
1. Cover potato crust with cheese.
2. Sprinkle ham over cheese.
3. Add vegetables by layering them on top.
4. Ladle egg mixture over ingredients, fill to the top of pan.
5. Cover with remaining shredded cheese.
6. Bake in oven at 400 degrees for 1 hour or until top is golden brown and knife inserted in center comes out clean.

Broiled Grapefruit with Vanilla-Ginger Sauce

1/3 cup sugar
3 tablespoons chopped crystallized ginger
3/4 teaspoon vanilla
6 large pink grapefruits

Preheat broiler. In an electric coffee/spice grinder combine sugar, ginger, and vanilla and grind fine. Halve each grapefruit crosswise and run knife around each section to loosen membranes. Arrange grapefruits, cut sides-up, in a flameproof baking dish or baking pan just large enough to hold them in one layer and sprinkle with sugar mixture. Broil grapefruits about 1 1/2 inches from heat until sugar melts and tops begin to brown, 10 to 15 minutes. Serve grapefruits at room temperature.

Pumpkin-Ginger Scones

Preheat 425 degrees F.

1/2 cup sugar, divided
2 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
5 Tbs butter, divided
1 egg
1/2 cup solid pack pumpkin
1/4 cup sour cream
4 Tbs finely chopped crystallized ginger

Reserve 1 tablespoon sugar.

Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in large bowl. Cut in 4 tablespoons butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat egg in small bowl, add pumpkin, sour cream and ginger. Beat until well blended. Add pumpkin mixture to flour
mixture, stir until soft dough forms.Turn out dough onto well floured surface, knead 10 times. Roll out dough into 9 x 6 rectangle with lightly floured rolling pin. Cut dough into 6 (3 inches) squares with lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place triangles 2 inches apart
on un greased baking sheet. Melt remaining 1 tablespoon butter. Brush triangles with butter, sprinkle with reserve sugar. Bake 10-12 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm or cool completely. Makes 12 scones.

Ingredients
2 cups carrots, peeled and sliced on the bias
1/3 cup orange juice
3 teaspoons Ginger People¨ Crystallized Ginger Chips, finely chopped
2 tablespoons butter
2 medium apples, cored and cut into 1/4 inch thick slices (4 cups)
Fresh chives, snipped finely Ginger-Spiked Carrots and Apples

In a covered skillet cook carrots, orange juice, and ginger in hot butter for 5 minutes. Add apples; cover and simmer for 3 minutes or until slightly tender. Top with chives. Serves 4.

Sweet Ginger Pancakes

Instructions: Next time you're mixing up a batch of pancakes, stir a few teaspoons of finely minced crystallized ginger into the batter for a spicy-sweet
surprise.

Simply Ginger Vinaigrette

Instructions: Combine 1/2 cup salad oil, 1/2 cup white vinegar, 1 teaspoon sugar and 1 teaspoon shredded or finely chopped fresh ginger. Drizzle over mixed greens.

Ginger Tea

Instructions: Boil water. Add slices of fresh ginger and steep until the flavor of the ginger is infused through the hot water, approximately 6-8 minutes. for stronger flavor, steep longer. Remove ginger before serving. You may want to add a squeeze of fresh lemon and a spoonful of honey to complete this soothing warm beverage.

Ginger-Lime Tuna Steaks

6 (4 ounce) tuna steaks
–(can also use swordfish or halibut)
1/4 cup lime juice
2 teaspoons ginger juice
1 clove garlic, crushed
Dash, ground chili powder
Nonstick cooking spray

Place fish in a shallow glass baking dish. Mix remaining ingredients together in a small bowl. Add marinade, turn fish once to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours, turning occasionally. Spray grill rack with nonstick cooking spray. Grill fish 4 inches from heat over a medium heat for 7-10 minutes per side or until fish flakes easily with a fork. Frequently brush with remaining marinade while cooking. Discard any remaining marinade. Fish can also be broiled. Makes 6 servings, Serving size: 4 ounces

Orange Strawberry Souffle

Assemble the sauce ingredient up to an hour ahead, separate the eggs, and prepare the berries. Beat the eggs just before baking. Have your guests seated when you bring this dish to the table.

9 large eggs, separated
9 tablespoons sugar
9 egg yolks
1/4 cup orange juice
3 tablespoons all-purpose flour
6 tablespoons butter
1/2 cup orange juice

2 tablespoons sugar
2 tablespoons butter
2 tablespoons sugar
1/2 cup orange juice
4 cups sliced strawberries

In a large bowl, beat the egg whites until foamy, add 9 tablespoons of sugar and beat until the whites hold stiff peaks. Do not over beat the eggs. In a separate bowl, beat together the egg yolks, 1/4 cup of orange juice and flour until well mixed. Gently fold into the egg whites.

In a 10 to 12-inch oval baking dish melt 6 tablespoons of butter. Add 1/2 cup of orange juice and 2 tablespoons of sugar, remove from heat when bubbly. Gently slide large spoonfuls of egg mixture into the hot sauce. Bake in a 350-degree oven for 13 to 15 minutes, until the center jiggles only slightly. In a 10 to 12-inch frying pan, melt 2 tablespoons of butter. Stir in 2 tablespoons of sugar and 1/2 cup orange juice. When bubbling stir in the sliced strawberries. Just warm, do not cook. Serves 6.

Nutty Orange Easter Souffle

6 eggs, separated
1 1/2 cups (375 ml) sugar
3/4 cup (180 ml) ground cashews
Grated zest and juice of 1 orange
1 1/2 cups (375 ml) walnuts, chopped
Oil and flour* for the cake pan

* Matzo meal may be substituted for a kosher Passover version

Combine the egg yolks and sugar in a bowl and beat until fluffy and pale yellow. Add the cashews, orange zest and juice, and walnuts, mixing until thoroughly combined. In a separate bowl beat the egg whites until they form stiff peaks and fold into the nut mixture. Oil a 9 inch (23 cm) spring form pan (non-stick if possible) and dust with flour. Pour in the batter and bake in a preheated 350F (180C) oven for 1+1/2 hours, until a toothpick inserted in the center comes out clean.

Strawberries Souffle

1 cup frozen strawberries
1 cup water
1 cup sugar
4 drops vanilla extract
2 cups milk
3 egg yolks
1 tablespoon flour
1 tablespoon cornstarch
1/2 cup granulated sugar
3 egg whites
1 pinch salt
1 cup cubed sponge cake
6 fresh strawberries
6 mint leaves

Place the frozen strawberries in a pot with the water, 1/2 cup of sugar and 2 drops of vanilla extract. Bring to a high boil. Turn off heat and cover with a lid. In the meantime, bring the milk to a simmer with 2 drops of vanilla extract. Place the egg yolks in a bowl, add 1/2 cup of granulated sugar and whisk well until it becomes pale in color, then add the sifted flour and cornstarch. Pour the hot milk over the egg mixture slowly to temper, then place everything back in the pot. Cook on medium heat while mixing until it thickens. Transfer to another bowl and cover with a plastic film, let cool.

When the strawberries are thawed and slightly melted, remove the lid from the pot, put the flame on high and cook off the water until it becomes a thick puree, reserve and let cool.

When they are both cooled, mix the pastry cream and the strawberry puree together.

Prepare the souffle mold by buttering the inside and then coating with sugar. Make sure not to touch the inside once it's coated with sugar or the souffle batter will stick. Set aside until needed.

Place the egg whites in a bowl, add a small pinch of salt and beat up until it gets fluffy and white, add half the sugar. Whisk until it becomes very stiff but not too stiff and grainy. Add the remaining sugar and mix well. Fold the egg whites in a white pastry cream mixture delicately until well incorporated.

Place half the souffle batter in the buttered/sugared oven-proof dish, then the cubed sponge cakes and finish with the remaining souffle batter on top. Place the whole dish in another oven-proof pan filled with hot water (this is called the bain-marie cooking method).

Place in a preheated 400 degree oven and cook until the souffle rises and its top becomes slightly brown (approximately 10 to 15 minutes. The inside should still be slightly undercooked.) Remove and serve immediately. Decorate with fresh strawberries and a mint leaf. It is a good idea to serve with a strawberry or a vanilla sauce.

German Apple Pancake

1 cup milk
3 large eggs, at room temperature
3/4 cup flour
3 tablespoons granulated sugar
2 tablespoons butter
2 medium cooking apples such as Granny Smith, peeled, cored & cut into 1/4-inch slices
1/4 teaspoons cinnamon
Confectioners' sugar, for dusting
Lemon Wedges

Preheat the oven to 375 F.

In a medium-size bowl, whisk together the milk, eggs, flour, and 2 tablespoons granulated sugar. In a large heavy ovenproof skillet over medium-high heat, melt the butter. Add the apples, cinnamon, and the remaining 1 tablespoon granulated sugar.

Reduce the heat to medium and cook, stirring occasionally, for 2 to 3 minutes, or until the apples are softened slightly.

• Remove the pan from the heat. Pour the batter over the apples in the pan. Place the pan in the oven and bake for 30 to 35 minutes, or until the pancake is lightly browned and puffy.

• Remove the pan from the oven and cut the pancake into wedges. Transfer the wedges to warmed serving plates, dust with confectioners' sugar, and serve with lemon wedges, if desired.

Chocolate Chip Banana Bread

Pre Heat oven to 350
Grease 9X5x3" Loaf Pan

Combine:
1 Cups mashed ripe bananas or 2 large
3/4 Cups Sugar
1/4 Cup of half & half
1/2 Teaspoon of Vanilla
3 Eggs
3 Tbs. of oil

Stir In:
2 Cups of Bisquick
1/2 Cups of Chocolate Chips

Pour into Loaf Pan:
Bake 50 to 60 Minutes until toothpick comes out clean.

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