| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
 | |  | |  | |  | |  |
Custom Search
Christmas Morning / Special Occasion Breakfast
| Eggs and Smoked Salmon in Puff Pastry |
RECIPES
Eggs and Smoked Salmon in Puff Pastry
Cranberry Orange Pancakes
Apple and Sausage Patties
Mushroom and Onion Quiche
Eggnog Muffins
Currant Scones with Cranberry Butter
Ambrosia Spread
High-Rise Fruit Pancake
Eggs and Smoked Salmon in Puff Pastry
Cranberry Orange Pancakes
Apple and Sausage Patties
Mushroom and Onion Quiche
Eggnog Muffins
Currant Scones with Cranberry Butter
Ambrosia Spread
High-Rise Fruit Pancake
Cranberry Orange Pancakes
(Makes twelve 4-inch pancakes)
(Makes twelve 4-inch pancakes)
1-1/2 cups fresh cranberries, coarsely chopped
1/4 cup sugar
2 to 3 teaspoon grated orange zest
1 egg
1 cup buttermilk
1/2 cup orange juice
1-1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
In a small bowl, combine the cranberries, sugar, and zest.
Set aside.
In a large bowl, combine the egg, buttermilk, and orange juice.
Sift together the flour, baking powder, baking soda, and salt.
Stir the flour mixture into the buttermilk mixture.
Stir in the melted butter.
Mix until the mixture is fairly smooth.
Fold the cranberry mixture into the batter.
Heat a lightly greased griddle or skillet over medium heat.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook pancakes until one side is golden brown, then turn to cook other side.
Serve hot with butter and maple syrup.
1/4 cup sugar
2 to 3 teaspoon grated orange zest
1 egg
1 cup buttermilk
1/2 cup orange juice
1-1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
In a small bowl, combine the cranberries, sugar, and zest.
Set aside.
In a large bowl, combine the egg, buttermilk, and orange juice.
Sift together the flour, baking powder, baking soda, and salt.
Stir the flour mixture into the buttermilk mixture.
Stir in the melted butter.
Mix until the mixture is fairly smooth.
Fold the cranberry mixture into the batter.
Heat a lightly greased griddle or skillet over medium heat.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook pancakes until one side is golden brown, then turn to cook other side.
Serve hot with butter and maple syrup.
Mushroom and Onion Quiche
(Makes one 9-inch quiche)
(Makes one 9-inch quiche)
1 pre-made unbaked pie crust
2 tablespoon unsalted butter
1 tablespoon olive oil
1 cup thinly sliced yellow onion
1 cup thinly sliced red onion
1 leek, thinly sliced (white and light green part)
8 ounces sliced button mushrooms
1 teaspoon dried thyme
1 teaspoon minced garlic
Salt and pepper
1/2 cup whole milk
6 eggs
1/8 teaspoon ground nutmeg
4 ounces grated Gruyere cheese, divided
Preheat oven to 350 degrees F.
Roll out the pie crust and fit into a 9-inch quiche dish; crimp edges.
Line the pie crust with foil and fill with pie weights.
Bake for 12 to 15 minutes, or until lightly golden around the edges.
Remove the foil and pie weights; bake 3 to 5 more minutes.
Remove from the oven and allow to cool slightly.
To make the filling:
Melt the butter with the olive oil in a large skillet over medium heat.
Add the sliced onions and leeks to the skillet.
Saute, stirring occasionally, until the mixture is lightly caramelized, about 10 minutes.
Add the mushroom, thyme, and garlic to the skillet; season with salt and pepper.
Saute, stirring occasionally, until the mushrooms are golden brown, about 8 to 10 minutes.
Remove the skillet from the heat and cool for 10 minutes before placing in the pie crust.
In a bowl, whisk together the milk, eggs, and nutmeg; season with salt and pepper.
Stir in half of the grated Gruyere cheese.
Pour the mixture over the mushrooms mixture in the pie crust.
Sprinkle the remaining Gruyere cheese over the top.
Bake for 35 to 40 minutes, or until golden brown.
Remove from the oven and allow to rest for 10 to a5 minutes before serving.
2 tablespoon unsalted butter
1 tablespoon olive oil
1 cup thinly sliced yellow onion
1 cup thinly sliced red onion
1 leek, thinly sliced (white and light green part)
8 ounces sliced button mushrooms
1 teaspoon dried thyme
1 teaspoon minced garlic
Salt and pepper
1/2 cup whole milk
6 eggs
1/8 teaspoon ground nutmeg
4 ounces grated Gruyere cheese, divided
Preheat oven to 350 degrees F.
Roll out the pie crust and fit into a 9-inch quiche dish; crimp edges.
Line the pie crust with foil and fill with pie weights.
Bake for 12 to 15 minutes, or until lightly golden around the edges.
Remove the foil and pie weights; bake 3 to 5 more minutes.
Remove from the oven and allow to cool slightly.
To make the filling:
Melt the butter with the olive oil in a large skillet over medium heat.
Add the sliced onions and leeks to the skillet.
Saute, stirring occasionally, until the mixture is lightly caramelized, about 10 minutes.
Add the mushroom, thyme, and garlic to the skillet; season with salt and pepper.
Saute, stirring occasionally, until the mushrooms are golden brown, about 8 to 10 minutes.
Remove the skillet from the heat and cool for 10 minutes before placing in the pie crust.
In a bowl, whisk together the milk, eggs, and nutmeg; season with salt and pepper.
Stir in half of the grated Gruyere cheese.
Pour the mixture over the mushrooms mixture in the pie crust.
Sprinkle the remaining Gruyere cheese over the top.
Bake for 35 to 40 minutes, or until golden brown.
Remove from the oven and allow to rest for 10 to a5 minutes before serving.
Eggs and Smoked Salmon in Puff Pastry
(Serves 4 to 5)
5 eggs
1 tablespoon butter
3 ounces cream cheese with onions and chives
2 ounces shredded mozzarella cheese
3 ounces smoked salmon
1 sheet puff pastry
Egg wash: 1 egg mixed with 1 tablespoon water
In a skillet, scramble eggs in butter until cooked but slightly underdone.
Dot with the cream cheese and stir in to combine. Remove from heat.
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper.
Open the puff pastry on a lightly floured surface.
Roll it out lightly with a rolling pin to smooth the surface.
Cut off about 1-inch of the dough to set aside for a garnish.
Layer the smoked salmon on the middle of the pastry.
Spread the scrambled eggs over the salmon.
Sprinkle the top of the eggs with the mozzarella.
Fold the sides of the pastry dough over the egg mixture and seal the ends.
Use the reserved strip of dough to create a garnish to conceal the seam.
Brush the dough with the egg wash.
Transfer the puff pastry/egg mixture to the prepared baking sheet.
Bake for 25 minutes, until golden brown.
To prepare the day before baking:
Make the entire recipe and refrigerate.
Bake at 375 degrees for 35 to 40 minutes.
(Serves 4 to 5)
5 eggs
1 tablespoon butter
3 ounces cream cheese with onions and chives
2 ounces shredded mozzarella cheese
3 ounces smoked salmon
1 sheet puff pastry
Egg wash: 1 egg mixed with 1 tablespoon water
In a skillet, scramble eggs in butter until cooked but slightly underdone.
Dot with the cream cheese and stir in to combine. Remove from heat.
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper.
Open the puff pastry on a lightly floured surface.
Roll it out lightly with a rolling pin to smooth the surface.
Cut off about 1-inch of the dough to set aside for a garnish.
Layer the smoked salmon on the middle of the pastry.
Spread the scrambled eggs over the salmon.
Sprinkle the top of the eggs with the mozzarella.
Fold the sides of the pastry dough over the egg mixture and seal the ends.
Use the reserved strip of dough to create a garnish to conceal the seam.
Brush the dough with the egg wash.
Transfer the puff pastry/egg mixture to the prepared baking sheet.
Bake for 25 minutes, until golden brown.
To prepare the day before baking:
Make the entire recipe and refrigerate.
Bake at 375 degrees for 35 to 40 minutes.
Apple and Sausage Patties
(Serves 6)
These are easy to make and are a nice alternative to ready-made sausages.
Serve with eggs, pancakes, or French toast ... or serve on a biscuit with melted cheese.
1 pound turkey or pork sausage, removed from casings
1 tart apple, peeled, cored and grated
1/4 cup dry breadcrumbs
2 tablespoons milk or cream
1 egg yolk
1 teaspoon cinnamon
Salt and pepper
Canola oil for frying
In a bowl, combine all the ingredients except the canola oil.
Divide the mixture into 12 equal portions.
Shape each portion into a patty about 2 inches in diameter and 1/4 inch thick.
(At this point, they may be covered and refrigerated overnight.)
Place a large skillet over medium heat and lightly brush it with canola oil.
Place about half of the patties into the skillet; don't crowd them.
Fry the patties until browned on one side, about 3 minutes.
Turn them over and fry the other side until cooked through, about 3 minutes more.
Cook the remaining patties in the same way.
Keep the patties warm in a 200 degree oven until ready to serve.
(Serves 6)
These are easy to make and are a nice alternative to ready-made sausages.
Serve with eggs, pancakes, or French toast ... or serve on a biscuit with melted cheese.
1 pound turkey or pork sausage, removed from casings
1 tart apple, peeled, cored and grated
1/4 cup dry breadcrumbs
2 tablespoons milk or cream
1 egg yolk
1 teaspoon cinnamon
Salt and pepper
Canola oil for frying
In a bowl, combine all the ingredients except the canola oil.
Divide the mixture into 12 equal portions.
Shape each portion into a patty about 2 inches in diameter and 1/4 inch thick.
(At this point, they may be covered and refrigerated overnight.)
Place a large skillet over medium heat and lightly brush it with canola oil.
Place about half of the patties into the skillet; don't crowd them.
Fry the patties until browned on one side, about 3 minutes.
Turn them over and fry the other side until cooked through, about 3 minutes more.
Cook the remaining patties in the same way.
Keep the patties warm in a 200 degree oven until ready to serve.
Start Christmas Day, New Year's Day, or any special occasion with a delicious breakfast. After the kids have opened their presents on Christmas morning or after a
night of ringing in the New Year, breakfast can be a casual meal reserved for the immediate family and the closest of friends. Or if you are having a brunch with several
guests, you can make a few of these dishes for a light breakfast buffet. If you know you'll be busy in the morning, many of these recipes can be prepared the night
before. Add a Warming Holiday Drink to the menu, relax, and enjoy the warmth and comfort of the holiday / special occasion.
night of ringing in the New Year, breakfast can be a casual meal reserved for the immediate family and the closest of friends. Or if you are having a brunch with several
guests, you can make a few of these dishes for a light breakfast buffet. If you know you'll be busy in the morning, many of these recipes can be prepared the night
before. Add a Warming Holiday Drink to the menu, relax, and enjoy the warmth and comfort of the holiday / special occasion.
Eggnog Muffins
(Makes 12 muffins)
(Makes 12 muffins)
Serve these muffins with butter or jam ... very yummy! If you plan on serving them to
children, leave out the rum, increase the amount of eggnog, and add vanilla extract.
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup prepared eggnog
1/2 cup dark rum
5 tablespoons unsalted butter, melted
1 egg, beaten to blend
1/2 teaspoon grated nutmeg
Preheat oven to 400 degrees F.
Grease one 12-cup muffin pan.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Stir in remaining ingredients.
Spoon into prepared pan.
Bake about 20 minutes, or until tester comes out clean.
Cool slightly before serving.
children, leave out the rum, increase the amount of eggnog, and add vanilla extract.
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup prepared eggnog
1/2 cup dark rum
5 tablespoons unsalted butter, melted
1 egg, beaten to blend
1/2 teaspoon grated nutmeg
Preheat oven to 400 degrees F.
Grease one 12-cup muffin pan.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Stir in remaining ingredients.
Spoon into prepared pan.
Bake about 20 minutes, or until tester comes out clean.
Cool slightly before serving.
Currant Scones with Cranberry Butter
(Makes 20 scones)
(Makes 20 scones)
It's the cranberry butter that really makes these scones special.
You can also make them into little sandwiches by cutting them in half
and adding a slice of turkey or ham to each one.
Scones:
2-2/3 cups flour
6 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons butter, cut into pieces
1-1/3 cups dried currants
1/2 cup buttermilk
6 tablespoons heavy cream
Egg glaze: 1 egg mixed with 2 tablespoons heavy cream
Cranberry Butter:
6 tablespoons unsalted butter, room temperature
1/3 cup fresh cranberries
1/4 cup confectioners' sugar
To make the scones:
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
In a food processor, combine the dry ingredients.
Add the butter; pulse until the mixture is coarse.
Add the currants.
With the machine running, add the buttermilk and cream.
The dough will gather into a ball.
Transfer the dough to a lightly floured surface.
Flatten the dough to 3/4-inch thickness; cut into rounds with a 2-inch biscuit cutter.
Brush the top of each with the egg glaze and place on baking sheet.
Bake for 25 minutes or until lightly golden.
Allow to cool 5 minutes and serve warm.
To serve, split each scone in half and spread with cranberry butter.
To make the cranberry butter:
Combine the ingredients in a food processor.
Stop and scrape down the sides of the bowl several times.
For a while the butter will look like it's separating.
After 3 to 4 minutes, the mixture will recombine and be very soft and smooth.
You can also make them into little sandwiches by cutting them in half
and adding a slice of turkey or ham to each one.
Scones:
2-2/3 cups flour
6 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons butter, cut into pieces
1-1/3 cups dried currants
1/2 cup buttermilk
6 tablespoons heavy cream
Egg glaze: 1 egg mixed with 2 tablespoons heavy cream
Cranberry Butter:
6 tablespoons unsalted butter, room temperature
1/3 cup fresh cranberries
1/4 cup confectioners' sugar
To make the scones:
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
In a food processor, combine the dry ingredients.
Add the butter; pulse until the mixture is coarse.
Add the currants.
With the machine running, add the buttermilk and cream.
The dough will gather into a ball.
Transfer the dough to a lightly floured surface.
Flatten the dough to 3/4-inch thickness; cut into rounds with a 2-inch biscuit cutter.
Brush the top of each with the egg glaze and place on baking sheet.
Bake for 25 minutes or until lightly golden.
Allow to cool 5 minutes and serve warm.
To serve, split each scone in half and spread with cranberry butter.
To make the cranberry butter:
Combine the ingredients in a food processor.
Stop and scrape down the sides of the bowl several times.
For a while the butter will look like it's separating.
After 3 to 4 minutes, the mixture will recombine and be very soft and smooth.
Ambrosia Spread
Ambrosia spread is delicious on toast or bagels. For an extra-special touch, get a thinly
sliced dense bread (such as banana bread or date nut bread) and cut out stars or Christmas
trees with a cookie cutter; serve the cut-out bread on a platter around the spread.
1 large orange, peeled and cut into segments
1 (8 ounce) container cream cheese with pineapple
1/4 cup toasted coconut
1/4 cup toasted chopped almonds
Reserve a few of the orange segments for a garnish; set them aside.
Coarsely chop the remaining orange segments.
In a bowl combine the chopped orange with all the remaining ingredients.
Spoon into a serving dish.
Garnish with the reserved orange segments and whole almonds (optional).
sliced dense bread (such as banana bread or date nut bread) and cut out stars or Christmas
trees with a cookie cutter; serve the cut-out bread on a platter around the spread.
1 large orange, peeled and cut into segments
1 (8 ounce) container cream cheese with pineapple
1/4 cup toasted coconut
1/4 cup toasted chopped almonds
Reserve a few of the orange segments for a garnish; set them aside.
Coarsely chop the remaining orange segments.
In a bowl combine the chopped orange with all the remaining ingredients.
Spoon into a serving dish.
Garnish with the reserved orange segments and whole almonds (optional).
High-Rise Fruit Pancake
(Serves 4)
This recipe makes one large, light pancake that inflates as it bakes in a hot oven. It's nice
with sliced apples or peaches but you can also make it with whole berries. Just remember
that the handle of the skillet will be extremely hot as you take it in and out of the oven.
Fruit Filling:
4 tablespoons butter
4 cups sliced, cubed, or whole fruit
1/4 cup sugar
1/2 teaspoon cinnamon
Pancake:
2 eggs, beaten
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
1 tablespoon butter
Garnish:
Jelly or preserves
Confectioners' sugar for dusting
To make the fruit filling:
Melt the butter in a large skillet over medium-low heat.
Add the fruit, sugar, and cinnamon.
Cook the fruit 4 to 5 minutes (depending on the type of fruit), or until softened.
Remove from heat, tent with foil to keep warm, and set aside.
To make the pancake:
Preheat the oven to 450 degrees F.
Place the oven rack in a low position in the oven.
Place a 10-inch oven-proof skillet in the oven to heat for 5 minutes.
In a bowl, combine the eggs, flour, milk, and salt; beat until the mixture is smooth.
Carefully remove the hot skillet from the oven.
Add the tablespoon of butter to the skillet and swirl it around to coat the skillet.
Immediately pour in the batter and place the skillet back in the oven.
Bake for 10 minutes
Reduce the heat to 350 degrees F; continue baking for 10 minutes or until golden brown.
Carefully remove the hot skillet from the oven and slide the pancake onto a serving dish.
Fill the pancake with the cooked fruit and dot the top with jelly.
Dust the entire pancake with confectioners' sugar and serve warm.
(Serves 4)
This recipe makes one large, light pancake that inflates as it bakes in a hot oven. It's nice
with sliced apples or peaches but you can also make it with whole berries. Just remember
that the handle of the skillet will be extremely hot as you take it in and out of the oven.
Fruit Filling:
4 tablespoons butter
4 cups sliced, cubed, or whole fruit
1/4 cup sugar
1/2 teaspoon cinnamon
Pancake:
2 eggs, beaten
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
1 tablespoon butter
Garnish:
Jelly or preserves
Confectioners' sugar for dusting
To make the fruit filling:
Melt the butter in a large skillet over medium-low heat.
Add the fruit, sugar, and cinnamon.
Cook the fruit 4 to 5 minutes (depending on the type of fruit), or until softened.
Remove from heat, tent with foil to keep warm, and set aside.
To make the pancake:
Preheat the oven to 450 degrees F.
Place the oven rack in a low position in the oven.
Place a 10-inch oven-proof skillet in the oven to heat for 5 minutes.
In a bowl, combine the eggs, flour, milk, and salt; beat until the mixture is smooth.
Carefully remove the hot skillet from the oven.
Add the tablespoon of butter to the skillet and swirl it around to coat the skillet.
Immediately pour in the batter and place the skillet back in the oven.
Bake for 10 minutes
Reduce the heat to 350 degrees F; continue baking for 10 minutes or until golden brown.
Carefully remove the hot skillet from the oven and slide the pancake onto a serving dish.
Fill the pancake with the cooked fruit and dot the top with jelly.
Dust the entire pancake with confectioners' sugar and serve warm.
Large electric griddles are real time savers whether
you are feeding a crowd or just making a typical
Sunday breakfast. You can cook a griddle full of
pancakes or do eggs, bacon, and hash browns all at
one time. Plus the nonstick surface allows you to
cook without added fat.
you are feeding a crowd or just making a typical
Sunday breakfast. You can cook a griddle full of
pancakes or do eggs, bacon, and hash browns all at
one time. Plus the nonstick surface allows you to
cook without added fat.
This is a nice pan if you are making quiche or a tart
for a large gathering. The quiche can be cut into
equal size squares, making it easier for your guests
to serve themselves.
for a large gathering. The quiche can be cut into
equal size squares, making it easier for your guests
to serve themselves.
