Eggs Benedict

 

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

 Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. 

 

 *This is Tyler Florence's recipe that I just cut in half when made my Eggs Benedict.  Absolutely love this Hollandaise Sauce.  Simple to make, just follow directions.

After the holidays we all love to make a sandwich the next day, but if you are looking for something else, try making the Benedict.  All you need is to poach some eggs, warm up your left over meat (ham, turkey pot roast), and toast some bread.

Banana Apple Bread with Toasted Hazelunts

1/2 cup Solid Vegetable Shortening

3/4 cup Sugar

2 Eggs

2 Ripe Bananas, mashed

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 cup Flour

1/4 cup Flax Seed Meal

Pinch of Cinnamon and Nutmeg

1 Green Apple, peeled and shredded

1/2 cup Toasted Hazelnuts, chopped

Preheat an oven to 350 degrees F.  Oil and flour a 9x5x3-inch loaf pan.

Using electric mixer, cream the shortening and sugar.  With the mixer running, add the eggs one at a time.  Add the banana and mix well.  Add all the dry ingredients, mix well.  Using a rubber spatula, mix in shredded apple and hazelnuts.

Pour the dough into the prepared pan.  Bake for about one hour, until the bread is golden brown.

*Goes well with Hot Tea or Coffee...

Flax Seed Meal is rich in fiber, lignans, and Omega-3 fats.

Banana Fig Bread

1/2 cup Solid Vegetable Shortening

3/4 cup Sugar

2 Eggs

2 Ripe Bananas, mashed

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 cup Flour

1/4 cup Flax Seed Meal

Pinch of Cinnamon and Nutmeg

1/2 cup Figs, thinly sliced

Preheat the oven to 350 degrees F.  Oil and flour a 9x5x3-inch loaf pan.

Using electric mixer, cream the shortening and sugar.  With the mixer running, add the eggs one at a time.  Add the banana and mix well.  Add all the dry ingredients and sliced figs and mix well. 

Pour the dough into the prepared pan.  Bake for about one hour, until the bread is golden brown.

*Goes well with Hot Tea or Coffee...

Flax Seed Meal is rich in fiber, lignans, and Omega-3 fats.

Crispy Bacon Eclairs with Chocolate Glaze

3 slices Bacon, cut into small pieces

1 cup Water

1 stick Butter

1/2 teaspoon Salt

1 tablespoon Sugar

1 cup Flour

4 Eggs, room temperature

3/4 cup Semi-Sweet Chocolate

Preheat a small skillet to medium heat.  Fry bacon until crispy.  Drain the bacon on a paper towel.

Preheat an oven to 425 degrees F.

In a large pot, bring water and butter to a rolling boil.  Turn the heat to low.  With a wooden spoon, stir in flour, salt, and sugar until the mixture forms a ball.  Transfer the dough into a large mixing bowl, let it cool for about 5 minutes.  Using electric mixer, beat in the eggs one at a time, mixing well after each.  Mix in the crispy bacon.  Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 15 minutes.  Turn the heat down to 375 degrees F.  Bake for another 25 minutes, until golden brown.  Move onto a cooling rack.

Once Eclairs cooled off, melt the chocolate.  Dip each eclair in some chocolate. Place on the platter.

Makes 10-12

Brownies with Peanut Butter Frosting

1 box Chocolate Brownie Mix

Peanut Butter Frosting

1/2 pint Heavy Whipping Cream

1/8 cup Powder Sugar

1 teaspoon Vanilla Extract

1/4 cup Mascarpone Cream

1/4 cup Chunky Peanut Butter

Prepare brownie mix according to package directions.  Let them cool completely.

Using electric mixer, whip heavy cream on medium-high speed for couple of minutes.  Add powder sugar and vanilla extract, mix for one more minute.  Add the rest of the ingredients.  Mix well, until smooth.

Spread frosting over cooled off brownies.  Let it sit in a refrigerator for 2-3 hours, for the frosting to set.

Serves 6-8

Cream Puffs

1 cup Water

1 stick Butter

1/2 teaspoon Salt

1 tablespoon Sugar

1 cup Flour

4 Eggs, room temperature

Preheat an oven to 425 degrees F.

In a large pot, bring water and butter to a rolling boil.  Turn the heat to low.  With a wooden spoon, stir in flour, salt, and sugar until the mixture forms a ball.  Transfer the dough into a large mixing bowl, let it cool for about 5 minutes.  Using electric mixer, beat in the eggs one at a time, mixing well after each.  Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 15 minutes.  Turn the heat down to 375 degrees F.  Bake for another 25 minutes, until golden brown.  Move onto a cooling rack.

Condensed Milk Filling

1 can Boiled Condensed Milk

2 1/2 sticks Butter, room temperature

Using a mixer, mix together condensed milk and butter.  Cover and refrigerate to set.

When shells are cool, using a sharp knife, make a cut on a side.  Put the filling in a pastry bag, and fill the puffs. 

*Find how to make Boiled Condensed Milk under Labels.

Holiday Meringues

3 large Egg Whites, room temperature

1/8 tsp Kosher Salt

1/3 cup Sugar

1/2 cup Powder Sugar

1/8 tsp Peppermint Extract

12 drops Red Food Coloring

Preheat oven to 200 degrees F.  Line a baking sheet with parchment paper.  Using electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about one minute.  With mixer running, gradually add sugar in three additions, beating for 2 minutes between each addition.  Beat until firm peaks form, about 2 more minutes.  Add powdered sugar and peppermint extract; beat to blend, about one minute.

Dot coloring over the surface of meringue; do not stir (the coloring will form swirls when piped).  Spoon meringue into a pastry bag.  Pipe 1" rounds onto prepared sheet, spacing 1" apart.

Bake until dry, about 2 1/2 hours.  Let cool completely, about 1 hour.  Meringues will crisp as they cool.

Can be made 2 days ahead.  Store airtight at room temperature between sheets of parchment paper.

*I got this recipe in Bon Appetit Magazine, December 2011 issue.

*Instead of peppermint extract I added vanilla.  This cookies are so cute and tasty.  Just like from my childhood.  Makes a perfect gift for a friend.  My best friend, Tania, is getting them as a gift.

Cornmeal Ricotta Cake with Balsamic Strawberry Reduction

2 pounds Ricotta Cheese, room temperature

4 Eggs

1 cup Sugar

Zest one Lemon

1/3 cup Cornmeal, plus 2 tablespoons

1/2 teaspoon Salt

1/2 cup Dried Cranberries

1/2 cup Sliced Almonds, optional

1 tablespoon Butter

Preheat the oven to 375 degrees F.  Butter and sprinkle two tablespoons of cornmeal on the bottom of a baking dish.

In a mixer, beat together sugar and eggs.  Add ricotta cheese, lemon zest, cornmeal, and salt.  Blend together until the mixture is smooth.  Add cranberries and almonds, and mix together.

Pour ricotta mixture over the buttered dish and place it in the oven.

Bake for 55-60 minutes.  Move the cake to a cooling rack and cool for 30 minutes.  Serve warm or cold.

Balsamic Strawberry Reduction Sauce

1/2 cup Balsamic Vinegar

1/8 cup Strawberry Jam

In a small sauce pan, add balsamic, strawberry jam, and whisk together.  Simmer for 10-15 minutes on low-medium heat, until mixture reduces by half.  Cool and serve with the cake.

Serves 6-8



Pumpkin Cheesecake

6 oz Ginger Snap Cookies

1/2 cup Butter, melted

2 8oz packages Cream Cheese, room temperature

1 cup whole milk Ricotta Cheese, room temperature

1 15 oz Pumpkin Puree

4 large Eggs

3/4 cup Brown Sugar

1 teaspoon Cinnamon

1/2 teaspoon Salt

Pinch Fresh Nutmeg

Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. 

Finely grind ginger snap cookies in a food processor.  Add the melted butter and process until the crumbs are moistened.  Press the crumb mixture over the bottom of the prepared pan.  Bake for 15 minutes, until the crust is golden.  Cool the crust on a cooling rack.

Blend the cream cheese and ricotta with an electric mixer.  Add the pumpkin puree, eggs, sugar, cinnamon, salt, and fresh nutmeg.  Mix until the mixture is smooth.

Pour the pumpkin mixture over the crust in the pan.  Place the springform pan in a large roasting pan.  Pour enough hot water into a roasting pan to come halfway up the sides of the springform pan.  Bake until the cheesecake is firm and moves slightly when the pan is shaken, about 1 hour and 30 minutes.  Move the cake to a cooling rack to cool for about 30 minutes. Place the cheesecake in the refrigerator for at least 8 hours.

Whipped Cream (optional)

1/2 pint Heavy Cream

2 oz Hazelnut Liqueur, like Frangelico

1 teaspoon Vanilla Extract

1/8 cup Powder Sugar

Whip the heavy cream, hazelnut liqueur, and vanilla with electric mixer for about 3 minutes.  Add powder sugar and whip for another 3 minutes, until whipped cream thickens up.

Serve with Cheesecake.

Serves 8-10



Baked Yam Fries with Garlic Aioli

2 Yams

1 tablespoon Paprika

1 tablespoon Cumin

Salt, Pepper to taste

2 tablespoons Olive Oil

Preheat the oven to 425 degrees F.  Cut yams into long thin strips.  Season with paprika, cumin, salt, and pepper.  Drizzle with olive oil and toss it well.  Bake for about 30 minutes, or until golden brown.

Garlic Aioli

2 Egg Yolks

5-6 Garlic Cloves, roasted

1 tablespoon Champagne Vinegar

1/3 cup Extra Virgin Olive Oil

Pinch of Cayenne

Salt, Pepper to taste

In a food processor, place roasted garlic, salt, pepper, and cayenne.  Pulse for 10 seconds.  Add egg yolks and vinegar, and pulse on and off until blended.  Turn on and begin adding olive oil in a thin stream.  If becomes to thick, thin it out with a little water.

Serve Fries with Garlic Aioli.

Serves 3

*If you like, substitute roasted garlic for 2 fresh garlic cloves.

Pumpkin Banana Muffins

1 1/2 cups Unbleached Flour

1/2 cup Flax seed Meal

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2 tsp Cinnamon

1 tsp Nutmeg

2 Bananas, smashed

3/4 cup Pumpkin Puree

2 Eggs

1 cup Brown Sugar

1 tsp Vanilla Extract

1 cup Dried Cranberries

Preheat the oven to 350 degrees F.  Butter your muffin tin, using spray like Pam.

Using electric mixer, beat together 2 eggs and brown sugar.  Add banana, pumpkin, and vanilla, and beat together until all is incorporated together.

In a large bowl, mix all the dry ingredients together.  Add the dry ingredients in batches, to avoid lumps.  Fold in cranberries.

Pour the batter into the buttered muffin tin. Makes about 12.

Bake for 20-25 minutes.

*You can make your muffins smaller, so adjust bake time accordingly.

Russian Style Apple Pie

2 Large Apples

3 Eggs

1 cup Sugar

1 cup All Purpose Flour

Pinch of Salt

1 tablespoon Butter

Preheat oven to 375 degrees F.  Melt the butter in preheated baking dish (8x8x2.5).

Using electric mixer, beat together 3 eggs and one cup of sugar for about 3 minutes.  Add flour and a pinch of salt.  Mix it on low to medium speed until the mixture is all incorporated together.

Remove the center of the apples and slice them thin.  Mix in the apple slices using a rubber spatula.

Pour the apple batter into buttered dish and bake for 40 minutes.

Let it cool and enjoy!!!!

Serves 6

*My Mom always made this simple and delicious pie when I was a little girl. Fast and Yummy...

Pulled Pork Breakfast Tostada

Pulled Pork

1 Pork Shoulder, 4-5 pounds

1 bottle Dark Beer

2 tablespoons Salt

2 tablespoons Paprika

1 tablespoon Black Pepper

1 tablespoon Cumin

1 tablespoon Onion Powder

1 tablespoon Garlic Powder

1 tablespoon Mustard Powder

1 teaspoon Cayenne

Pre-heat your oven to 225 degrees F. Combine all the dry spices, making a dry rub.

Spread the dry rub all over the pork shoulder very well. Place it in a baking dish, pour a beer, and cover with foil well. Bake covered for about 5 hours. Uncover and bake for another 2 hours.

After seven hours pull the meat out of the oven and cover it back up with foil to let it cool, at least one hour.

Use your hands to pull the meat apart.

Tostadas

6 Eggs, cooked your favorite style
6-8 Corn Tortillas, small
1 Cabbage, small and shredded
Cilantro, chopped

Pre-heat your oven to 400 degrees F.  Place tortillas on the baking sheet and bake for about 5-7 minutes, flipping once.

Cook eggs the way you like them, poached goes well with tostadas.

Layer your tostada with your favorite toppings.

I have a layer of crispy tortilla, avocado dip, shredded pork, shredded cabbage, fire roasted salsa, and two poached eggs with a little cracked black pepper and cilantro.

*Recipe for Avocado Dip and Fire Roasted Salsa you can find under Veggie-Licious Page

*Pulled Pork is amazingly delicious as a Pulled Pork Sandwich, Quesadilla, Taco Salad...endless possibilities!!!

Smoked Salmon and Spinach Frittata

1/2 pound Spinach

1/2 pound Smoked Salmon

6 Eggs

2 tablespoon Half and Half

1/4 cup Parmesan Cheese

1 Garlic Clove, minced well

1 tablespoon Olive Oil

Salt and Fresh Cracked Black Pepper, to taste

Fresh Dill, chopped

Creme Fraiche, optional

Pre-heat the broiler.  Whisk the eggs, half and half, salt, and pepper in a medium size bowl. Set aside.

Heat the oil in a medium size, ovenproof skillet over medium heat. Add spinach and garlic, saute until spinach is welted, season with salt and pepper.

Cut smoked salmon into bite size pieces and add to the spinach mixture. Pour egg mixture over the spinach-salmon mixture and cook for few minutes until the eggs start to set. Sprinkle with Parmesan cheese.

Reduce the heat to low heat and let the eggs cook for about two more minutes. Place the skillet under the broiler and let it cook until eggs are golden brown, for about 4-5 minutes.

Using the rubber spatula loosen the ends of frittata and slide it over on a plate.

Serve with fresh dil and Creme Fraiche.

 

Serves 3-4

*Perfect dish for brunch or whenever you feel like :) Goes well with Mimosas...