Tag Archives: casserole

Apr19

Mascarpone-Stuffed French Toast With Orange Compote

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MASCARPONE-STUFFED FRENCH TOAST WITH ORANGE COMPOTE

Total time: 1 hour, 20 minutes

Servings: 6 to 9

Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote

3 (10.5 ounce) cans mandarin oranges packed in juice

2 3/4 cups orange juice, divided, more as needed

1 tablespoon grated fresh ginger

1/2 cup sugar

2 tablespoons cornstarch

1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 11/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

FRENCH TOAST AND ASSEMBLY

About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)

1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese

6 eggs, beaten

1/4 cup plus 2 tablespoons milk

1/2 teaspoon cinnamon

1/2 cup plus 1 tablespoon sugar

Canola oil for frying

Orange compote, warmed

1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Each of 9 servings: 538 calories; 13 grams protein; 54 grams carbohydrates; 2 grams fiber; 31 grams fat; 15 grams saturated fat; 212 mg. cholesterol; 29 grams sugar; 425 mg. sodium.

 

MASCARPONE-STUFFED FRENCH TOAST WITH ORANGE COMPOTE

Total time: 1 hour, 20 minutes

Servings: 6 to 9

Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote

3 (10.5 ounce) cans mandarin oranges packed in juice

2 3/4 cups orange juice, divided, more as needed

1 tablespoon grated fresh ginger

1/2 cup sugar

2 tablespoons cornstarch

1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 11/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

FRENCH TOAST AND ASSEMBLY

About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)

1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese

6 eggs, beaten

1/4 cup plus 2 tablespoons milk

1/2 teaspoon cinnamon

1/2 cup plus 1 tablespoon sugar

Canola oil for frying

Orange compote, warmed

1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Each of 9 servings: 538 calories; 13 grams protein; 54 grams carbohydrates; 2 grams fiber; 31 grams fat; 15 grams saturated fat; 212 mg. cholesterol; 29 grams sugar; 425 mg. sodium.

 

Apr19

Panettone Bread Pudding

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Panettone Bread Pudding with Amaretto Sauce

Serves 8 to 10 serving

I hope that everyone had a wonderful Christmas.  Now, run out and get that panettone so that you can make this for your special New Year Day breakfast or brunch.  Don’t start the year out counting the calories—give yourself the first day of the year permission to make this delectable dish for you and everyone else to enjoy.  Then go on your diet.  Happy, Joyous and Healthy New Year to one and all.

Ingredients

  1. 1 pound loaf panettone bread,( crusts trimmed if you wish however I don’t do that), bread cut into 1-inch cubes.
  2. 8 eggs
  3. 1 ½ C. whipping cream
  4. 2 ½ C. whole milk
  5. 1 ¼ C. sugar

Directions for Bread Pudding:

  1. Preheat oven to 350 degrees
  2. Lightly butter a 13X9X2-inch baking dish
  3. Arrange the bread cubes in the prepared dish
  4. In a large bowl, whisk the eggs, cream, milk and sugar to blend.
  5. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
  6. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.
  7. Cover and refrigerate for at least 2 hours up to overnight.
  8. After 2 or more hours, remove dish from frig. and bring up to room temp.
  9. Bake until the pudding puffs and is set in the center, about 45 minutes. (Remember we are at altitude so possibly a bit longer.) Cool slightly.

Ingredients for Amaretto Sauce:

  1. ½ cup whipping cream
  2. ½ cup whole milk
  3. 3 tablespoons sugar
  4. ¼ cup amaretto or some sort of coffee liqueur
  5. 2 teaspoons cornstarch

Directions for the Amaretto sauce:

  1. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, STIRRING FREQUENTLY.
  2. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
  3. Simmer over medium-low heat until the sauce thickens, STIRRING CONSTANTLY, about 2 minutes.
  4. Set aside and keep warm.
  5.  This sauce can be made 3 days ahead. Cover and refrigerate and re-warm before serving.

End result:

Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, serve, and don’t plan for any left-overs.

Bon Appetit

   For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

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.

 

 

Apr19

French Toast a la Creme Brule or for a sweeter version, keep on reading for the Apple Stuffed French Toast Dripping in Caramel Sauce

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french toast a la creme brule

Creme Brule French Toast

(6 servings)


1 stick (1/2 cup) unsalted butter
1 C packed brown sugar
2 TBLS. corn syrup
6 thick slices of unsliced Challa or Italian Bread Loaf(The challa doesn’t soak up as much of the liquid–but some guests like the moister Italian Bread Loaf)
5 large eggs
1 1/2 C. half-and-half
1 TSP. vanilla
1 TSP. Grand Marnier or some other orange liquor
1/4 TSP. salt
Chopped Pecans to place on bottom of pan (optional)

1.     In a small heavy saucepan, melt butter and add brown sugar and corn syrup(can be the dark or light kind) over moderate heat, stirring until smoothe. 

2.     Pour into a 13 X 9 X 2 inch baking dish that has been sprayed with Pam and if you wish, add either whole or crushed pecans.  Arrange bread slices in one layer in baking dish on top of brown sugar/butter/pecan mixture, squeezing the slices slightly to fit.

3.     In a bowl or blender, whisk/beat together eggs, half-and-half, vanilla, Grand Marnier, and salt until well combined.  Pour evenly over bread. 

4.      Chill bread mixture, covered, at least 8 hours ahead and up to 1 day.

Preheat oven to 350 F, and bring bread mixture to room temp.

Bake bread mixture, uncovered, in middle of oven till puffed and edges are pale golden–about 35 to 40 minutes. If the top of the bread at the end is not brown enough for your taste, turn on the broiler for a couple of seconds–but watch CAREFULLY because the browning can go faster than you think.)

Sprinkle with powered sugar and serve immediately with cut fresh fruit, preserves, and/or maple syrup on the side.

Bon Appetit,

Margot Van Horn Owner/Innkeeper

 

 

May 15, 2012     Apple Stuffed French Toast Dripping in Caramel Sauce

In reading the latest PAII email newsletter, Jeanne Sager, who writes for the Stir, offered this variation on the above.  It definitely sounds very much sweeter, but for those with that intense sweet tooth to satisfy here it is:

Use the same recipe as above only instead of 6 thick slices of Challa or Brioche, cut the slices in 12 1/2 inch pieces.

You’ll also need 1 C. chopped pecans and 2 tart apples, peeled, and sliced thinly

Instead of 5 eggs, you’ll need 6 eggs

Instead 1 C. half & half, it calls for one & half C. milk

In the egg, milk mixture, add 1 1/2 Tsp. Cinnamon, 1 Tsp. vanila, 1/4 tsp nutmeg, and some salt to taste

Put the melted butter, brown sugar, & corn syrup in your 13 X 9 inch oven dish; place 1/2 of the bread in it; place the pecans and sliced apples on top; then place the second layer of bread. Pour the egg/milk mixture over all; refrigerate overnight and cook in 35o oven 35 to 40 minutes.

There’s a Caramel Sauce to pour on top:

1/2 C. brown sugar

1/4 C. cubed butter

1 Tblsp corn syrup

Cook these ingredients in a small pan until smooth and bubbly.  Use to pour over the French Toast.

Apr18

Bacon and Hard Boiled Egg Casserole

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Bacon and Hard Boiled Egg Casserole

Basic recipe will serve 12 – 18

(OMG this is DELICIOUS!!!!)

Now that Easter has come and gone, what to do with all of those hard boiled eggs?  Well, here’s some good info to be had about Easter hard boiled eggs and a wonderful recipe as well.

1.        How long do eggs last? The Public Health Web Site says that raw eggs can be kept in the refrigerator for 4-5 weeks after purchase and that refrigerated hard-boiled eggs should be eaten within 7 days.

2.        In regards to the colored Easter eggs, you should be sure before using them that the dye was food-safe; that the eggs were not hidden in a contaminated area and that they are not cracked to have allowed in bacteria.

3.        The eggs should not have been left out in a warm temperature too long.  They really need to be refrigerated.

4.        The Public Health Dept.suggests coloring the hard boiled eggs and then refrigerating them.  For the hidden eggs, they recommend the plastic kinds.

This casserole’s basic recipe features 18 eggs so as you can imagine, it will feed quite a few people. It’s nice to serve at a brunch party; and you can easily divide the basic recipe in amounts for however many portions you wish to serve.  For myself, instead of using one large baking dish, I reduce the recipe amounts and  use several ramekins. I serve this dish often with an artichoke to share,

oven roasted asparagus or a green salad along with some fresh fruit and of course, a lovely glass of fruity white wine.  Also nice to have with this recipe are some warm buttered corn tortillas or home made polenta.

Bacon and Hard Boiled Egg Casserole

                                                  Preheat Oven to 350

Non-Stick Spray a 9 X 13 Dish o r multiple  ramekins if you decide to use those instead of one large dish

18  Hard Boiled Refrigerated Eggs

1/2 ( 8 oz.) Pint Sour Cream

1 lb. Bacon

1 ½ Cups Grated Cheddar Cheese

3 Tblsp. Butter

3 Tblsp. Flour

2 Cup Milk

Salt & Pepper

1.        If you need to hard boil eggs, one of the easiest ways to do that is to put cold eggs in a single layer in a saucepan; add enough cold tap water to come at least one inch over the eggs; cover and quickly bring to a hard boil; turn off heat and keep eggs covered for 15-20 minutes; then immediately run cold water over eggs and refrigerate in a dry container. To test if the egg is done, twirl it around on the counter top and if it spins freely, it’s done.

2.        Make a white sauce from the butter, flour and milk. (In a small saucepan, over medium-low heat melt the butter until the foam begins to subside; turn heat to low and with a wire whisk, stir in the flour for about 1-2 minutes; keeping the heat low, stir in the milk, a little bit at a time, still using the whisk until the mixture is nice and smooth. Season with salt and pepper to taste. Don’t let it get brown, otherwise you will have brown sauce.  You can keep the sauce warm over gently simmering water for an hour or so, stirring occasionally.)

3.        Fry the bacon and crumble.

4.        From the hard boiled eggs, remove the yolks and mix the yolks with the sour cream and 1 cup of the shredded cheddar cheese and S&P.

5.        Slice the egg whites and line the bottom of the dish with them.

6.        Pour the yolk mixture over the egg whites.

7.        Pour the white sauce over all.

8.        Top with remainder 1/2 cup cheddar cheese and place the crumbled bacon as your last topping.

9.        Bake 20 to 30 minutes in the preheated 350 degree oven.

For variations, try adding a little mustard or horse raddish in the sour cream; and for toppings you can substitute for the bacon bits some chopped ham or chipped beef. I haven’t tried it with a different kind of sauce, however, I suppose instead of white sauce you could use an Hollandaise or another of your favorites. It’s a fun dish to use your imagination.  If you decide to use the ramekins, you only need to bake them at 350 for 20 minutes on top of a cookie sheet.

Thank you Dianne, friend & VSI past guest, for the basic and inspiration.

 

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

& please feel free to email her @ margot6@mindspring.com for comments or ideas

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.

http://www.theweeklysun.com.

Apr18

Margot’s Famous Finnish Pancake-A Inn-Keepers Easy Delight & one that Inn guests LOVE!!

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table setting with FP mvh & FP

 

Finnish Pancakes (Pannukakku)

(An easy overnight dish to create for a festive brunch)

 

  • 5 Jumbo Eggs
  • 1 C. Milk
  • ¼ C. Orange Juice
  • ½ C Sugar
  • 1 C Flour
  • ½ Tsp. Baking Powder
  • ¼ Tsp. Salt
  • ½ C. Sweet Butter (1 cube)
  • Powder Sugar (for dusting when baked)

Preheat oven to 425 degrees

Total cooking time 30 minutes

Serves 4 to 6

  • Place all ingredients the day before cooking, except the butter and powder sugar, in a blender
  • Process until well blended
  • Keep blender with mixture in refrigerator overnight so that the ingredients can meld well.
  • Next morning, preheat oven.  Take the blender out of refrigerator so that the batter will warm up a bit. Right before pouring the batter into the pyrex dish, process once again until blended.
  • Place butter in a 9 X 13 X 2 pyrex dish and place dish in 450 degree oven until butter sizzles, but is not brown(this will take about 10 minutes)
  • Pour re-processed batter into pyrex dish and bake for about 20 minutes or until puffed and brown.  The edges will be higher than the rest and will be brown most likely.
  • Remove from the oven and sprinkle with powder sugar.
  • Serve immediately (It will fall quickly, but don’t fear, because it’ll still be delicious.)
  • Variations include putting some orange zest in batter; substituting orange juice with lemon juice and/or zest.
  • It’s sweet enough to eat without syrup; however, fresh fruit like strawberries, peaches, etc. are delicious placed on top.
  • It freezes well and can be reheated in a micro-wave.  It’s even good cold.
  • You can make the batter the same morning, but I really feel its best when left in the refrigerator over night.

ENJOY!!!

Margot