Category Archives: 4. Fast and Easy Breakfast Recipes For Inn-Keepers

Favorite & Tested Recipes

May12

Triple Berry Bread Pudding and other sweet pudding variations

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In 1946, right after WWII, I was visiting in England and bread was one of the few main staples that the English still had to eat. They actually had had too much of it and were sick of it. Memories can be long, so, usually my English bed and breakfast guests didn’t like this dish—but I do. People usually think of bread pudding as something not being very gourmet when actually it can be extremely gourmet and delectable.  Bread pudding began as a humble dessert because the main ingredient was “left over stale bread”; however, the variations can be so numerous that it can become very decadent indeed. Additionally, bread pudding depending on its ingredients, can be served for any meal of the day.  Regardless of which bread you decide to use, white French, croissant, Challa, Brioche, English muffin, usually, the staler the bread, the final product will be more tasteful.  As to the custard base, half and half probably offers the perfect balance to texture. Heating the half-and-half before mixing it into the eggs and sugar will assure you of a final base that is perfectly combined.  Be sure to whisk it slowly into the eggs so as to not “scramble” the eggs.  Finally, soaking the bread pudding the day before baking makes it better and the easier for an innkeeper.  So, here are a few of the sweet type combos you can think about: chocolate/banana; pumpkin; gingerbread; rum/raisin; lemon-coconut;apricot-almond;berry;mocha; and double ginger.

The following recipe will serve 12.

Triple-Berry Bread Pudding

 

You will need the following:

9 X 13 inch baking dish

2-3 qt. saucepan

whisk

 

Make the custard:

Ingredients:

7 large egg yolks

3 large eggs

1 C. granulated sugar

6 C. half and half

1 tsp. salt

1 Tbs. vanilla extract

Bread:

10 C. 1 inch day old brioche bread cubes

Berries:

3 ½ C. fresh or frozen berries such as blueberries, raspberries, or blackberries. If frozen, defrost before adding the pudding and drain most of the liquid.  It’s best with the fresh berries.

Instructions:

Whisk the yolks and eggs and vanilla.  Slowly whisk in the sugar and salt until totally blended.  Slightly heat the half and half and slowly whisk into the egg mixture.

Place the bread cubes in a 9 X 13 inch baking dish that has been sprayed with non-stick spray and pour the custard on top making sure that the bread is submerged.  Let cool at room temp about an hour; cover with plastic wrap; and refrigerate for at least 5 hours and up to 24 hours. .

Preheat oven to 325.

Before baking, gently fold in the berries. Cover the pudding loosely with foil and bake at 325 for 70 minutes.  Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more depending on the custard or add-ins. So total baking time can be 90 to 110 minutes.

Let the pudding cool on a rack.  Serve warm at room temp with a dollop of whipped cream or a good yogurt.

I serve this with a side of the thick kind of Canadian bacon slices that I have sautéed in a frying pan with fresh rosemary.  I also serve more berries in a bowl.

Below are some optional add on options for the custard:

1 ½ tsp. almond;

2 C. chopped bittersweet chocolate to the hot ½ and ½ till chocolate is melted;

2 tsp. instant espresso to hot ½ and ½;

½ C. chopped fresh ginger in ½ & ½ —let steep in half and half for 10 minutes before adding to yolks;

fine grated zest of 3 lemons to ½ and ½ and whisk juice from the lemons (about ½ C.) into the custard;

whisk 1 ¼ C. pure canned pumpkin, tsp. ground Cinnamon; and ¼ tsp nutmeg into custard;

increase sugar to ¼ C. and add 1/3 C. dark rum to custard.

Optional Add-ins:

Choose one or two

3 ripe thinly sliced bananas

1 ½ C. toasted shredded coconut

3 ½ C. fresh or frozen mixed berries

1 ½ C. toasted coarsely chopped pecans

1 C. chopped bittersweet or semisweet chocolate

1 C. dried apricots, soaked in very hot water for 30 minutes and drained thoroughly

1 C. golden rains, soaked is above for apricots

½ C. chopped crystallized ginger

May1

Emeril’s Spinach, Ham & Cheese Overnight Breakfast Casserole

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Emeril’s Spinach, Ham and Cheese Overnight Breakfast Casserole

Servings 6-8

Thank you Emeril for a recipe that I think sounds fabulous, easy to make, and a perfect one for innkeepers.  I can’t wait to try it and knowing that it came from you, I’m sure it will be delicious.

Ingredients:

1 Tblsp. olive oil

2 tsp. Kosher salt

1 C. finely chopped onion

1 C. small diced ham (5 oz.)

4 oz. shredded cheddar cheese

4 C. 1-inch diced English muffins

1 lb. fresh spinach leaves, cooked and squeezed dry; or one 10-oz. package frozen chopped spinach, prepared according to package directions, well drained

6 large eggs

1-1/2 cups half and half

1 tsp. chopped fresh thyme leaves

1/4 tsp. cayenne pepper

2 oz. finely grated Parmesan cheese

Directions:

Heat the olive oil in a small sauté pan over medium-high heat

Add the onions and a couple pinches of salt and cook, stirring occasionally until soft, about 4 minutes.  Remove from the heat and set aside to cool.

In a large mixing bowl, combine the cooled onions, ham, cheddar cheese, English muffins and spinach and toss gently to combine.  Transfer to a well-greased 11.5 X 8 inch baking dish; spread the mixture out evenly.

Using the same bowl, add the eggs, half and half, the 2 tsp.salt, thyme, and cayenne pepper.  Whisk to mix well and pour over the bread mixture.  Cover with foil and store in the refrigerator up to overnight.

Preheat oven to 375 degrees.  Place the casserole in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top.  Return to the oven and continue cooking until golden brown, puffed, and cooked through—about 10 minutes more.

Place on a cooling rack and let rest for 10 to 15 minutes before serving.

This recipe is courtesy of Emeril Lagasse & Chef Karen Pickus.  Margot saw it on her PAII Infoemail that she received on May 1, 2012. 

 

 

Emeril’s Spinach, Ham and Cheese Overnight Breakfast Casserole

Servings 6-8

 

Thank you Emeril for a recipe that I think sounds fabulous, easy to make, and a perfect one for innkeepers.  I can’t wait to try it and knowing that it came from you, I’m sure it will be delicious.

 

Ingredients:

1 Tblsp. olive oil

2 tsp. Kosher salt

1 C. finely chopped onion

1 C. small diced ham (5 oz.)

4 oz. shredded cheddar cheese

4 C. 1-inch diced English muffins

1 lb. fresh spinach leaves, cooked and squeezed dry; or one 10-oz. package frozen chopped spinach, prepared according to package directions, well drained

6 large eggs

1-1/2 cups half and half

1 tsp. chopped fresh thyme leaves

1/4 tsp. cayenne pepper

2 oz. finely grated Parmesan cheese

 

Directions:

Heat the olive oil in a small sauté pan over medium-high heat

Add the onions and a couple pinches of salt and cook, stirring occasionally until soft, about 4 minutes.  Remove from the heat and set aside to cool.

 

In a large mixing bowl, combine the cooled onions, ham, cheddar cheese, English muffins and spinach and toss gently to combine.  Transfer to a well-greased 11.5 X 8 inch baking dish; spread the mixture out evenly.

 

Using the same bowl, add the eggs, half and half, the 2 tsp.salt, thyme, and cayenne pepper.  Whisk to mix well and pour over the bread mixture.  Cover with foil and store in the refrigerator up to overnight.

 

Preheat oven to 375 degrees.  Place the casserole in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top.  Return to the oven and continue cooking until golden brown, puffed, and cooked through—about 10 minutes more.

 

Place on a cooling rack and let rest for 10 to 15 minutes before serving.

 

This recipe is courtesy of Emeril Lagasse & Chef Karen Pickus.  Margot saw it on her PAII Infoemail that she received on May 1, 2012.

 

 

Apr30

Straight from San Francisco Fame–Joe’s Special

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Joe’s Special

Serves 4 to 6

Having lived in the Northern part of the San Francisco Bay Area a great part of my life, the wonderful tales of recipes of that area from the “bye-gone” days became a great part of my life.

I had often frequented Original Joes in San Francisco which originated in 1937 so this was one of my favorite dishes. The restaurant started in the Tenderloin District of “The City” and had sawdust-covered floors and 14 bar stools.  It was known for serving people from all walks of life: ”from the head politician to the head prostitute”. It’s now located in the North Beach area and the Tenderloin spot will be made into an historical significance. It’s run by the same family, the Rodins.

I made this dish at home very often.  Now it’s part of the CA for Visitors Recipe Collection on the CA visitors web site.  I had often heard that this dish really originated from the gold rush days, however, that was definitely before my time and I did first have it at Joe’s.  Sometimes I make it for dinner; other times for brunch or breakfast.  It’s always delicious and very versatile.  So here it is:

Ingredients:

1/4  C. Olive Oil

1 lb. ground sirloin of beef

2 onions, finely chopped

2 cloves of garlic, finely minced

half a lb. of sliced mushrooms

1/4 C. cooking sherry

2 C. fresh spinach, coarsely chopped

4 to 6 beaten eggs

1 tsp. dried oregano leaves

1/4  tsp. of oregano leaves

1 tsp. salt

1/4 tsp ground pepper

1/2 tsp. Parmesan cheese

Instructions:

1.       Heat the olive oil in a deep skillet and add the crumbled ground sirloin, chopped onions, and minced garlic. Cook until the beef is almost browned and the onions and garlic are tender.

2.       Add the mushrooms and cook until they are soft.

3.       Add sherry to the mixture, heat about a minute, and stir in spinach and seasonings.

4.       Cook the mixture until just heated throughout.

5.       Add the beaten eggs and cook, stirring, until the eggs are firm but still tender.

6.       Remove from heat and stir in the Parmesan cheese.

Serving Suggestions:

Joe’s Special is traditionally served with sourdough (San Francisco of course) French break and a hearty Italian red wine and sometimes a green salad.  It is also often served as a high-protein breakfast dish with a toasted sourdough English muffin, OJ, and for an especially filling meal—hash browned potatoes on the side. Many people also like it served with hot pepper sauce.

Variations:

Cooking Methods:

You can stir this dish constantly while cooking the eggs, which will result in the eggs being completely blended with the spinach.  Stir it less often after the eggs are added, like you would if you were making scrabled eggs, if you would like to have discernable pieces of scrambled egg in the dish:

Greens:

Swiss chard or one packages of frozen chopped spinach can be substituted for the fresh spinach.

Mushrooms:

Canned can be used; however, fresh is SOOO much better.

Ground Beef:

If higher fat ground beef is substituted for the ground sirloin, you can use less olive oil.

Cheese:

Romano cheese can be substituted for the Parmesan.

 

Apr21

Grapefruit Zabaglione Over Mixed Berries

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grapefruit zabahglione (2)Grapefruit Zabaglione Over Mixed Berries

Serves 6

 This coming Saturday is Armed Forces Day. It is a day set aside to pay tribute to the men and women who serve with the United States’ armed forces.  Louis Johnson, who was the Secretary of Defense in 1949, announced the creation of this day to replace separate Armed Forces days and so the first Armed Forces Day was celebrated on May 20, 1950. I’m always in favor of celebrating our brave forces, so with that in mind, I think that a nice little red, white, and blue desert is in order and this one is just that:

Ingredients:

3 C. Mixed Berries (such as quartered strawberries, blueberries, blackberries, raspberries)

4 Egg Yolks

1/3 C. Sugar

1/4 C. Fresh Grapefruit Juice (I used the red kind)

Pink Kosher Salt

Grated Grapefruit Zest

Directions:

  1. In a large bowl, toss the berries together.  Spoon the berries into serving dishes or glasses.
  2. Combine the egg yolks with the sugar, grapefruit juice, and salt in the top part of a double boiler or in a glass or metal dish that will act like the top of a double boiler. Beat the ingredients with a wire whisk until the mixture is a pale yellow.
  3. If you don’t have a double boiler, find a lower pan that is large enough to accommodate your upper bowl without the bottom of the upper bowl being able to touch the bottom of the lower pan. Place a little water in your bottom pan being careful that the top bowl or double boiler top DOES NOT touch the water.  SIMMER the water in the lower pan, being careful that it does not evaporate, and keep whisking the egg yolk mixture continually for about 4 to 5 minutes—or until the mixture has become creamy, thick, and about triple volume.
  4. Spoon the mixture over the berries and top with a sprinkling of the zest and a dab of Greek Yogurt.
  5. Serve immediately and voila, a lovely red, white, and blue delicious desert.

This is a dish that my mother made very often and it was definitely a favorite of mine. There are various varieties of it as follows: for the traditional Italian dish for desert instead of grapefruit juice, Madeira, Marsala or sherry is used.  For a more delicate flavor with a fluffier appearance, you can beat the egg whites until stiff and combine them after you have made your yolk sauce.  For the German version, you can place in a double boiler top 2 Cups of white wine, 1/2 cup of water, 4 unbeaten eggs, 1/2 cup sugar and continue as in the directions above.  It’s also a nice sauce to serve over or with pound cake.  Actually it’s such an easy and delightful desert to create and enjoy that one can now find different variations of it in many foreign countries. 

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Apr21

Feliz Cinco de Mayo: Mexican Egg Casserole

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Mexican Egg CasseroleFeliz Cinco de Mayo

Mexican Egg Casserole

Sat., May 5th will be the celebration day of the festive Cinco de Mayo.  Many people do believe that is the day of Mexico’s Independence; however, no indeed, Mexico’s Independence Day is on Sept. 16.  May 5th is the day that a very brave small Mexican army fought against the invading much larger French army in Puebla, Mexico in 1862.  The Mexican army won that battle. At the same time the beginning of our American Civil war was going on so it’s also a day to commemorate the cause of freedom and democracy here.  On June 7th, 2005, the US Congress issued a Concurrent Resolution calling on the President of the US to issue a proclamation calling upon the people of the US to observe Cinco de Mayo with appropriate ceremonies and activities.  That day is therefore celebrated here in the USA and in Puebla, Mexico.  Herewith I present for your eating delight, a dish I hope that for both our Mexican community as well as for those of us from other parts of the world will enjoy.

Ingredients:

Serves 8 to 12 depending on portion size

One Dozen Eggs

2 Cups Sour Cream

1-14 oz. Can Chopped Green Chilies

3 C. Grated Mexican Style Cheese Mix or straight grated Jack or Cheddar

1. In a blender, blend eggs with sour cream. Place this mixture in a medium size bowl and mix in the cheese.

2. Put half of the mixture in a 9” X 13” baking dish which has been sprayed with a non-stick spray. Then layer the chilies; then place the other half of the mixture on top.

3. Bake uncovered at 350 degrees for 40 minutes; cover with foil and bake an additional 10 minutes.

4.  If you wish, before serving, sprinkle over the top some salsa or when serving, pass around a three some side of salsa, guacamole and sour cream.

 

Bueno Apetito

 

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr21

Cheese Charlotte

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Cheese Charlotte

Serves 8

This is such an easy as a breeze to fix dish and it’ll make your house smell divine. For house guests or a brunch, it’s another overnight dish that will help you, the hostess, relax and be able to enjoy your company. The real charlotte I believe was the one you probably know— that of the elegant French desert made with a mold of ladyfingers, Bavarian cream, etc.  However, Charlotte is supposed to be just another way of saying in the old Chaucer (1300’s) English “charlyt” which means a dish of custard. I liberally take it to mean a dish that has a somewhat custard consistency which the bread herewith may sort of give to this dish.  No matter what, it’s one that my guests at my past bed and breakfast always enjoyed and I think that you will too. It also is versatile in that you can be imaginative and substitute some of the ingredients for others so as to result in different flavors.

Ingredients:

8 Slices of White Sourdough Bread

1/2 Cube Butter— Melted

1/2 C. Dry White Wine or Dry Vermouth

1/2 Lb. Grated Cheddar Cheese (or Jack or a combo of both if you prefer)

2 C. Milk

4 Slightly Beaten Eggs

1 Tsp. Worcestershire Sauce

½ Tsp. Horseradish Mustard

A Sprinkle of Fine Herb Seasonings

Bacon Bits, Ham Bits, chopped sautéed veggies, mushrooms, whatever you wish

Instructions:

1. Non-stick spray a 10” or a bit smaller round Pyrex dish or some pretty baking dish that you have about that size.

2. Brush melted butter on the bread slices and cut into small cubes.

3. Put half of the bread cubes in the dish.

4. Put half of the cheese on the first layer of bread cubes and sprinkle with half of the wine.

5. Put the other half of the bread cubes on top the bottom layer and finish with the second half of the cheese and wine.

6. Mix rest of the ingredients and pour over all.

7. Cover and refrigerate 1 hour at least or at the most 24 hours.

8. Bake uncovered at 325 degrees for about 45 minutes or until puffy and brown.

(I usually let the dish warm up a bit after the refrigeration and before putting in

     the oven. )  

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr21

The Almighty Little Crepe

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crepe (1) crepe (3)

The Tuesday Ketchum, ID Farmers Market

The Almighty Little Crepe

The other night, after dinner, I was still hungry for an easy something yummy and what came to my mind was that so seldom made now-a-day crepe.  Not so long ago, you’d see a creperie at almost every corner, but now it’s found mostly at the outdoor craft and art fairs (or at the Lodge & special restaurants).  It’s such an easy and quick as a wink dish to make as well as being very versatile. It can be sweet or savory and it can be easy on the belly depending on what ingredients you use.  So, here’s a basic recipe that I use and a lot of variable ideas to make it just what you wish.  It’s good for any meal as a first or main course or a desert. With the summer fresh fruits so beautifully featured at the now open Farmers Markets, you can’t beat pairing them with the crepe—and voila you have a fancy desert with barely any fuss or muss.   And don’t forget, most kids love it and can take a hand at cooking it themselves.

You Will Need for 14 to 16 Crepes

One 5 or 6 “skillet preferably non-stick (I saw one at the Goldmine for several $)

3/4 C. All Purpose Flour

1/2  Tsp Salt

1 Tsp. Baking Powder

(2 Tsp. Powdered Sugar if making sweet crepes)

2 Eggs

2/3 Cup Milk

1/3 Cup Water

(1/2 Tsp. Vanilla or Grated Lemon Rind if making sweet crepes)

Directions:

Sift the dry ingredients in a small bowl.  Beat the egg, milk, and water in a separate container with a wire whisk.  Add the liquid to the dry ingredients with a couple of swift strokes of the whisk. Don’t beat too much. It’s OK to leave some little lumps in the batter.

Heat the skillet to the point where when you splatter a couple of water drops in it, the drops will scatter about before disappearing.  Reduce the heat just a bit and then either place a little butter, spray oil, or nothing if you prefer and the pan is non-stick, and place about 2 Tblsp. of batter in the skillet.  Tip the skillet all around quickly to get all of the liquid to the outer edges and let cook till bubbles rise and the top seems fairly dry—about one minute or less.  Then reverse the crepe to lightly brown the other side—about 15 or 20 seconds. You don’t want the crepes to get too brown or crispy. At this point, I do what my Mother used to do—I have a double boiler with a little boiling water in the bottom part, the top already warm, and I place the crepes in the top.  They stay very moist that way.  However, you can also keep them warm in a warmed oven.  Fill and roll your crepe with your preferred filling and topping and bon appetite.  If you have left over batter, you can store it in the frig. and use it on the morrow, however, I prefer it on the today basis.

Some Sweet Crepes Filling Suggestions:

1.       Chopped apples & currents that have been browned slightly in a bit of butter and honey and when carmelized (about 3 minutes or so) a bit of rum thrown on.  You can use any kind of fruit to do this-pears, bananas, berries, etc. You can also add some chopped nuts to this mixture or cinnamon. For a topping a little grated lemon rind is perfect.

2.       Yogurt, sour crème, or crème cheese mixed with some sugar to sweeten with a brushing of sugar and cinnamon on top; or whipped cream, even ice cream and melted chocolate to top.

3.       Jelly, jam, marmalade, or lemon curd with a sprinkle of powder or granulated sugar for the topping. This is the way mother always served it and my father loved it.

Some Savory Crepes Filling Ideas–

When using cheese as a toping you can place the crepes on an oven proof dish and place in a 400 degree oven for about 10 minutes.

1.       Cooked, drained, or sautéed chopped (except for the like of asparagus spears which fit in the crepe so nicely) veggies with a light white or béchamel sauce or various kinds of cheese slightly melted in the oven as a topping. Mushrooms are really good for a filling.

2.       Meat (stewed), chicken, fish with a sauce topping.

3.       Cooked beans with a cheese toping.

4.       Ricotta cheese inside and an Italian tomato sauce on the exterior and baked a bit in the oven.

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr20

Yogurt Biscuits & Apple Butter

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vinaigrette & Palm Soup pics 005Yogurt Biscuits & Apple Butter

Day Light Saving time was first conceived in an essay called “An Economical Project” by Benjamin Franklin while he was in Paris in 1784.  As well, while abroad, he supposedly consistently asked his wife Deborah to ship him barrels of apples because he believed that “An Apple a Day Keeps the Doctor Away”. Therefore, just in the nick of time after Day Light Saving Time has arrived, here are two recipes that besides being delicious, take no time what-so-ever to make; so these tasks will SAVE you time and you will be able to enjoy some home made delights at your leisure even during the evening’s brighter hours.

Yogurt Biscuits

Makes about 20 really good ones

2 Cups all purpose flour

1 Scant Tblsp. Salt

3 Tsp. Baking Powder

1 Tsp. Baking Soda

2-5 Tblsp. Butter (more are better and I use the 5)

1 Cup Plain Yogurt

1. Preheat Oven to 450.

2. Mix the dry ingredients in a bowl and cut in the butter. (I use 2 knives to cut the butter, as taught in my 8th grade home-economic class and then I use my hands because the butter really needs to be thoroughly blended; or do it the easy modern way– in a food processor)

3. Stir in the yogurt till well blended.

4. Drop tablespoons of dough (and I use my hands to form a nice little flat ball) on a parchment lined cookie sheet.

5. Bake for 12 to 15 minutes or till golden brown on the tops.

They are best devoured within 15 minutes, however, I think that they are still good later in the day and they seem to freeze just fine.  I warm them up at room temp.

(My inspiration for these comes from Mark Bittman.)

Apple Butter

Makes about 2 cups

1/2 Cup Water or Apple Juice

1 Tsp. Cinnamon

3/4 Cup Sugar

1 Half-Inch Slice of Lemon

1/4 Tsp. Allspice

1/2 Tsp. nutmeg

1/4 Tsp. Cloves

1/8 Tsp. Salt

1 lb. Well-Flavored Green Cooking Apples, Peeled, Cored, and Cut Into 1/8’s

(The stores are full of them at the moment.)

1. Into a blender/processor put all of the ingredients. Cover and blend on high for 15 seconds.

2. Pour into a saucepan and cook over very low heat for 45 minutes, stirring occasionally, until the butter thickens. .

3. Pour into appropriate containers and keep in the refrigerator or into hot jars and seal.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

Apr20

Overnight Scrambled Egg Bake

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overnight scrambled egg bakeOvernight Scrambled Egg Bake For An Easter Breakfast Or Brunch

Eggs are supposedly a symbol of fertility and new life. They play a big part in most of our Easter traditions. I do like eggs and somehow or other, the combination of eggs and ham always seem so appetizing. Maybe that’s why I got such special enjoyment out of reading Dr. Seuss’s Green Eggs and Ham to my little ones.  So as “Sam-I-Am” recommends and for your family’s gourmet enjoyment here with is an easy egg and ham dish to prepare the night before Easter and then to pop into the oven on Easter morn whilst the little ones are hunting for their eggs.  It’ll make the house smell good; it’ll make you feel good because it’s a no fuss dish and you’ll be able to enjoy the festivities; and after the egg hunt, it’ll make everyone feel good because they’ll be able to enjoy a wonderful Easter breakfast.  By the way, you don’t have to use green eggs—but you can if you wish as long as they are not hard boiled.

Overnight Scrambled Eggs Bake

Serves 6-8

Cooking Time: 1 hour

Ingredients:

8 eggs

1 ½ Cup Milk

¼ Tsp. Fine Herbs

6 oz. or A Bit More of Cubed Ham

Several Chopped Leeks

½ Cup Or More Sliced Mushrooms

1 Cup Shredded Cheddar Cheese

One Large Tomato Sliced Thin

6 Thickly Sliced Pieces Of Challa Or Italian Bread Loaf (You can use other bread, but I have found that the two I mentioned are the best for this dish.)

Instructions:

Spray with a non-stick spray a 9 X 13 baking dish

Beat eggs well; add the milk and the fine herbs and beat more.

(If you wish, you can add other herbs and even a dash of white wine.)

Place sliced bread on bottom of your baking dish.

Toss ham, cheese, mushrooms and leeks together and put over bread.

Pour egg mixture over all.

Cover with foil and refrigerate overnight.

Take out of frig. in the morning and pre-heat oven to 350 degrees.

Bake covered for 45 minutes; then remove foil and place sliced tomatoes on top and bake an additional 15 minutes.

Cut into serving size portions.

You can use additional or substituted ingredients for this dish according to your whim and imagination.  For instance, you could add some chopped asparagus, spinach, squash, or other kinds of cheeses.  It’s a very versatile dish. 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr20

Reverse Irish Coffee

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Reverse Irish Coffee Just In Time For St. Pat’s

Having lived near “The City” aka, San Francisco, for many years, I did and still do always love to venture into the Buena Vista Café.  This fun-filled café which always features the most interesting souls is located at the lower turn stile of the famous Hyde St. cable car.  It has gorgeous views of the San Francisco Bay, but who looks at that when you are surrounded by all of these unique people.  Usually you are lucky to get any where near the bar and for heavens sakes, you certainly don’t go to have a deep conversation; for one thing the people noise usually is deafening. So what you do is gawk at everyone and imbibes the famous BV Irish Coffee—made famous by Stanton Delaplane, the travel writer for the San Francisco Chronicle.   He supposedly brought that drink to the USA after drinking it at the Shannon Airport, Ireland and the BV started serving it in November, 1952.  The original supposedly was conceived in the 1940’s by a group of American passengers who disembarked from a Pan Am flying boat on a miserable winter evening in the 1940’s.  Well, I can relate to that because in 1946 I was on a Pan Am Flying Boat Europe bound when we had to make an emergency forced landing in Newfoundland.  That was an interesting experience and even as an 8 year old, I could have well used an Irish Coffee. The following is an unusual version of this drink; how ever, it is good and a bit lighter on the calories than the more original version. It’s also to be served cold for a reverse.  Happy St. Pat’s everyone and enjoy!!!! (Hint: remember, not too many)

Main Tumbler Ingredient:

2 oz. Irish Whiskey

Coffee Foam Ingredients:

2 oz. Coffee Liqueur

1 Egg White (at room temp)

1. Combine whiskey and ice cubes in a tumbler. Top with 1 to 2 inches of coffee

foam.

2. For coffee foam: Gather an egg white from a room temperature egg in a small

bowl, add a splash of lemon juice and beat till fairly stiff.  Then put in 2 oz. of

coffee liqueur. Whip more.  Don’t worry, it won’t be as stiff as before, but it’ll

still be perfect to add as a topping for your Reverse Irish Coffee.

Your choices then are:

a.        Put the mixture in a chargeable whipped-cream dispenser, charge it up; shake vigorously and then add 1 or 2 inches more to your drink.

b.       Or if you don’t have the dispenser, just distribute one or two inches worth from your whipped egg white bowl and that’ll be just fine.

c.        Remember not to stir and to drink the bottom liquid through the foam.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.