Tag Archives: overnight

Apr19

Scalloped Yams and Parsnips

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IMG_2786scalloped yams and parsnips with orange

Scalloped Yams and Parsnips

Serves about 10-12

No one will guess what the middle layers (parsnips) are.  This is really a delicious dish full of good nutrients and though tasting very rich, is really quite light on the belly.  This is a perfect dish to accompany your plentiful Thanksgiving fare. It’s also an overnight dish so that makes it a bit easier for the cook making the big day fixings on Thanksgiving Day.

3 ½ lbs. yams

1 ½ lbs. parsnips

1 orange

1/3 C. brown sugar divided in 2 parts

4 oz. (1 cube)  unsalted butter divided in 2 parts

2 tsp. grated nutmeg

S&P

2 C. boiling water

2 Tblsp. honey

Pam spray 9 X 12 baking dish or 10” round pyrex

Preheat oven to 400

  1. Peel yams and parsnips and slice in ¼ inch thick slices. Roughly divide the yams in 3 parts and the parsnips in 2 parts to make layering easy.
  2. Zest 1 orange and after juice it. Then take the remainder of  the orange and place in a blender with a splash of water if necessary. Blend on liquidize and use half or more for this dish.
  3. Put in a dish the orange zest; put in a dish the pulverized pulp;  put  ½ of the brown sugar and the 2 oz. (1/2 a cube) of the sweet butter in a microwave dish, micro a minute or so  and then put in the nutmeg, and S&P to taste. These ingredients will be sprinkled over your five layers.
  4. Make 3 layers of yams with 2 layers of parsnips in between sprinkling on each layer the mixture ingredients listed in #3.
  5. Mix together orange juice, some more pulverized pulp if any is left, and the 2 C. of boiling water and pour over yams and parsnips. If you wish you can add 1 heaping Tblsp. of honey to this mixture.
  6. Cover the baking dish tightly with foil and bake in the upper third of a 400 degree oven for 20 minutes.  Reduce the heat to 350 degrees and bake 20 minutes more.
  7.  Put in frig. overnight.
  8. The next day remove dish from frig. and heat in microwave the other ½ of the brown sugar, 2 Tblsp. honey, and the other 2 oz (1/2 a cube). of butter and pour over top of dish.
  9.  Let dish get to room temp and place in a 375 degree oven for approximately 20 minutes or when more of the liquid is absorbed and the top is brown.  To decorate even more, you can sprinkle a bit of cranberry sauce on top.
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

Gingerbread Pudding Cake

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A Recipe……………from my table to yours

And I had but one penny in the world, thou should’st have it to buy gingerbread.

— William Shakespeare, “Love’s Labor’s Lost”

 

Having good yummy smells coming from the kitchen is always a delight at any time of the year, however, during holiday times, because everyone’s senses seem keener with the anticipation of good things to arrive, this is just a perfect recipe to make. I have found that the easiest thing to do with this type of recipe is to put all of your spices out on one side of your mixing bowl and as soon as you have added it, to place the spice on the other side.  That way there won’t be any confusion.  I also use the ¼ sized measuring teaspoon for all of the spices and for the salt and soda.  So, for instance, for the 1 teaspoon of ginger, I used 4 of the ¼ teaspoons.  For me that is the simplest way, but do whatever is best for you.

 

As a side note, an early form of gingerbread can be traced to the ancient Greeks and Egyptians who used it for ceremonial purposes.  It appeared in Europe with the 11th-century crusaders who brought the spice back from the Middle East for the well to do to experiment with.  Gingerbread became so popular in Europe that there were even gingerbread fairs.

 

Gingerbread Pudding Cake (a breakfast delight!)

8 servings

Step One

1 ¼ C. flour

1 tsp. ground ginger

¾ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground allspice

¼  tsp. ground cloves

¼ tsp. salt

Step Two

¼ C. (1/2 stick) unsalted butter, room temp.

¼ C. sugar

 

2 Tblsp. beaten egg (from 1 egg)

 

½ C. light molasses

½ C. water

 

¾  C. brown sugar

 

 

Step Three

1 ½ C. hot water

5 Tblsp. unsalted butter, melted

 

SERVE WITH

Whipped Cream or Yogurt

Pre-directions

*Preheat oven to 350.

*Butter 8 X 8 X 2 inch inch glass baking dish

Step 1

*Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and soda in medium bowl.

Step 2

*Using electric mixer, beat the ¼ C. room temp. butter and the ¼ C. sugar in a large bowl until blended.

* Beat in the 2 Tblsp. egg.

*Stir the ½ C. molasses and the ½ C. water in 1-cup glass measuring cup.

*Add flour mixture to butter mixture in 3 additions alternately with molasses mixture, beating to blend between additions.

*Transfer to prepared dish.

*Sprinkle the ¾ C. brown sugar over all.

Step 3

*Stir the 1 ½ C. hot water and 5 tblsp. melted butter in a 2-cup glass measuring cup.

*Carefully pour over top of batter (there will be lots of liquid on top of cake).

Baking directions

*Bake until gingerbread is cracked on top and toothpick inserted into center comes out clean, about 45 minutes.

Serving hints

*Scoop warm pudding cake into shallow bowls.

*Serve with whipped cream or yogurt.

 

(It may be a bit tedious to make, but it’s worth it as you will see.) 

 

Bon Appetit

Margot Van Horn

http://www.inn-ovation.info

inn-ovation@earthlink.net

 

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

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