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BLT QUICHE (Bacon, Leafy greens and Tomatoes) Quiche Crust ¾ cup all-purpose flour 8 slices bacon Preheat oven to 350. Cook bacon in skillet until crisp. Remove bacon from pan, but reserve fat. Add tomatoes and greens to skillet and cook over medium-high heat until tomatoes are dry and greens are wilted, about five minutes. While tomatoes and greens are cooking, beat eggs and milk with a pinch of salt and pepper Coarsely chop bacon and add the tomato green mixture with basil and salt and pepper. Spoon mixture into prepared crust. Pour egg mixture over vegetables, leaving about ½ inch from top of crust. Bake until eggs are completely set, about 1 hour.
MAPLE WALNUT FRENCH TOAST Slice your bread about 1 ½ “ thick. See recipe below for our homemade OATMEAL BREAD recipe. For every two slices use the following quantities for batter: 1 egg, beaten ¼ c. milk 1 T. maple syrup 1 t cinnamon ¼ t. nutmeg ¼ t. salt Mix well and pour over sliced bread. Turn bread after one minute to coat well. Cook in oiled skillet over medium heat turning until all sides are golden brown. For topping:Toast ½ c. roughly chopped walnuts in oven for 8 minutes. Add to warm maple syrup. Dust with powdered sugar or top with whipped cream.
OATMEAL BREAD 2 T. sugar2 t. instant yeast 1 c. warm (110º) water 1 c. cooked oatmeal 2 c. whole-wheat flour 2 c. bread flour 1 t. salt 4 T. butter, softened Add sugar and yeast to warm water and let stand while mixing remaining ingredients. Add yeast mixture and blend until a soft dough forms. Turn onto floured surface and knead for 3 to 4 minutes. Let rest for 5 to 10 minutes then knead for another 3 to 4 minutes. Place in an oiled bowl, cover and let rise in a warm place until doubled in bulk (about 1 ½ hours). Punch it down, return to floured surfaced, and knead briefly. Place in greased bread pan and let rise again until slightly less than doubled (about 1 hour). Slash top and bake in preheated 350º oven for 40-45 minutes or until internal temperature reaches 190º. Remove for pan and let cool on rack
SALMON ROULADE This simple egg dish makes a very elegant addition to any brunch. It may seem complicated but is actually very easy and relatively quick to make. At the Inn we fill it with our own house-cured lox, but you can be creative: it works well with spinach, asparagus, or even cheese and salsa à la Huevos Rancheros.
9 eggs, separated Preheat oven to 375º. Grease a jellyroll pan and line with parchment paper. Whip egg whites until they hold stiff peaks. Beat egg yolks with dill and salt and pepper until lemon-colored and foamy. Mix about one third egg whites into egg yolks then gently fold egg yolk mixture into egg whites. Gently spread into prepared pan and bake for 10-12 minutes until puffy and lightly golden. While egg soufflé is cooking, beat cream cheese and cream until smooth. When egg is done cooking and slightly cooled. Spread cream cheese over two-thirds (long ways) of soufflé. Top cream cheese with salmon. Starting at a long side, and using parchment paper to help, gently roll the soufflé. Cut into 1” slices. Serves 8-10.
BUTTERMILK PANCAKES 1 c. all purpose flour 2 T. sugar 1 t. baking powder ½ t. baking soda ¼ t. salt 1 c. low fat buttermilk 1 T. vegetable oil 1 large egg, lightly beaten butter for griddle Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil and egg, add to flour mixture, stirring until barely lumpy. Thin with skim milk if necessary. Spoon about ¼ cup batter onto hot non stick griddle coated with butter. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: serves 2-4 people
DECADENT FRENCH TOAST |
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