Breakfast for Dinner

The ladies convened in Brooklyn to enjoy a traditional dinner time meal - breakfast. Eggs, pancakes, even homemade syrup was present. And yes, bloody marys too. Ms. Parker Anderson-Genne joined in on the fun and even brought along some healthy snacks to nibble on before we ate our breakfast feast. The food was eaten, gossip ensued and a good time was had by all.

Bloody Marys

Combine desired amount of tomato juice, pickle juice, worsteshire sauce, lime/lemon juice, horseradish and tobasco sauce. Add olives and/or pickles

Orange, Apple and Spinach Salad

Cheese and Chive Hash Brown Cakes

- serves 4 -

Ingredients

3 large potatoes, preferably Yukon Gold
2 large egg white
1/2 cup rice flour
1/2 cup crumbled fresh goat cheese or shredded cheddar cheese
2 tablespoons chopped fresh chives
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Canola oil, for frying

Procedure

1. Grate the potatoes in a food processor, and then rinse them in a colander until the water runs clear. Squeeze them dry, first with your hands and then in a kitchen towel. Put them in a large bowl and stir in the egg whites, rice flour, cheese, chives, salt, and pepper.

2. Heat 3 tablespoons canola oil in a large nonstick saute pan on medium-high heat. Scoop 1/2 cup of the potato mixture into the pan and flatten it with the bottom of the measuring cup (or whatever you use to scoop). Repeat, spacing out the cakes but filling the pan as much as possible.

3. Fry the cakes on one side until golden brown, 3 to 4 minutes. Then flip them and fry on the other side until golden brown, 2 to 3 minutes. Remove them from the pan and drain on paper towels. Keep the cakes warm in a 200-degree oven while you fry with the remaining potato mixture. Serve hot.

Onion and Bell Pepper Strata

Ingredients:

vegetable-oil cooking spray
1 medium onion, sliced thin (about 3 cups)
1 1/2 tablespoons minced garlic (about 2 large cloves)
1 1/2 teaspoons olive oil
1 large green bell pepper, sliced thin (about 2 cups)
1 large yellow bell pepper, sliced thin (about 2 cups)
12 very thin slices firm white sandwich bread, cut into 3/4-inch
squares (about 5 cups)
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
4 large whole eggs
4 large egg whites
2 1/2 cups skim milk
1/2 cup packed fresh parsley leaves, washed well, spun dry, and chopped fine

Method:
Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with
cooking spray.

In a large non-stick skillet cook onion and 1 tablespoon garlic in oil
over moderate heat, stirring, until onion is pale golden. Stir in bell
peppers and salt and black pepper to taste and cook, covered, over
moderately low heat 5 minutes, or until peppers are just tender.
Remove lid and cook vegetables, stirring, until any excess liquid is
evaporated, 2 to 3 minutes.

Preheat oven to 375° F.

Spread half of bread squares evenly in baking dish and top with half
of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and
top with remaining bread and vegetables.

In a bowl whisk together whole eggs, whites, milk, parsley, remaining
1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly
over bread and vegetables.

Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of
oven 45 to 55 minutes, or until puffed and golden brown around edges.

Serve strata topped with fresh tomato salsa.

Gluten-free, Sugar-free Pumpkin Pancakes

Cinnamon-Clove Syrup

2 cups water
1 cup sugar
1 1-ounce piece fresh ginger, sliced
3 whole cloves
1 3-inch cinnamon stick
1 teaspoon whole black peppercorn
1 tablespoon dark rum

Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour.

• (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)
  

Christmas Traditions

An easy theme, but a good one nonetheless. Make a dish which you traditionally have around Christmastime with your family. Easy as pie...mmm, pie.


Eggnog

Soft Custard
3 eggs, slightly beaten
1/3 cup granulated sugar
Dash salt
2 1/2 cups milk
1 teaspoon vanilla

Eggnog
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup light rum
1 or 2 drops yellow food color, if desired
Ground nutmeg

1. In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
2. Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
3. Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.


Mushroom, Beans, and Carrot Medley
"Are there wax beans in this?!"

1/2 c. butter or margarine, divided into 1/4 and 1/4
2 medium onions, sliced thin and lengthwise
2 c. carrots, cut 1/4" x 3"
1 10-oz. pkg. frozen green beans, defrosted
1 10-oz. pkg. frozen wax beans, defrosted
1/2 lb. fresh mushrooms, sliced medium thick and sauteed in butter for 3 minutes
2 tsp. salt (or less)
1/4 tsp. white or black pepper
1/2 tsp. garlic salt
1/2 tsp. savory (the secret ingredient!)

Saute onions in 1/4 c. butter for about 5 minutes. Cover and steam several minutes more until crisply tender. Put in a bowl. In any butter remaining (or add a bit more), saute mushrooms for three minutes. Put in the onion bowl. Combine carrot strips, green and wax beans and steam in 1/2" hot water in covered pan until crisply tender but still colorful. Drain. Combine all the vegetables with seasonings (if refrigerating for a later serving, then do this in a large bowl and refrigerate until ready to reheat; if serving right away, then put into a large pot). Just before serving, add the other 1/4 c. butter and cook for five minutes. Stir and serve. Bon appetit!


Opa's Onion Rolls

6 cups flour (can add 2 cups wheat flour)
1 1/2 tsp salt
1/4 cup sugar
1/2 cup butter, softened
2 tbsp instant minced onion
1 1/2 cup 110°F water (make sure it is not too hot or it will kill the yeast!)
2 pkgs dry yeast
2 eggs

Measure 2 cups flour into a large bowl. Stir in sugar, onion, yeast and salt. Add butter then hot water. Blend with electric mixer at low speed, then increase speed to medium and beat for 3 minutes, scraping down the sides of the bowl several times. (I don't have an electric mixture, so I stirred the mixture with a wooden spoon for approx. 10 minutes). Add eggs and 4 more cups flour, blend, then beat at high speed for 1 minute, scraping down the bowl once or twice. Stir in just enough of the remaining flour to make a soft dough. Turn into a lightly floured surface, knead 5-10 minutes, adding only enough flour to keep the dough from sticking. Cover with plastic wrap, then a towel, and let stand for 20 minutes on the surface. Punch down, divide into quarters. Cut each quarter into 8 even pieces, and shape each into a ball. Measure 1 tsp oil into each of two 9-inch square pans. Place 16 balls of dough on each pan, turning each roll to coat with oil. Cover pans loosely with plastic wrap and chill 2 to 24 hours. When ready to back, uncover, let stand at room temperature for 10 minutes. Bake at 375° F for 30 minutes or until rolls are golden. Remove from pans, cool a few minutes on a wire rack. Serve warm.


Artichoke and Sun-Dried Tomato Quiche

2 hours | 1 hour prep

SERVES 4 -6

* 3 large eggs
* 1 1/2 cups half-and-half or milk
* 2 garlic cloves, minced
* 1/2 teaspoon salt
* fresh ground pepper
* 1 cup grated monterey jack cheese
* 1 (9 inch) pie crusts, partially baked
* 1/4 cup sun-dried tomato, soaked in boiling water for 5 minutes, drained, dried and chopped (do not use oil-packed tomatoes)
* 1 (14 ounce) can quartered artichoke hearts, drained
* 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried basil)
* 1/4 cup grated parmesan cheese

1. In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
2. Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
3. Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
4. Pour the egg mixture over all.
5. Sprinkle with parmesan cheese.
6. Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
7. Let stand for 10 minutes.
8. Cut into wedges and serve.
9. **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.




Mary Kirkland's Holiday Brownies

4 squares unsweetened baking chocolate
3/4 cup (1-1/2 sticks of butter)
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour

Instructions:
Preheat oven to 350 degrees. Grease 13x9 baking pan

Melt chocolate and butter over medium heat until both are completely melted
Transfer to mixing bowl
Stir in sugar, eggs and vanilla and incorporate completely
Add flour and mix well, until batter is smooth
Spread into pan

Bake for 25-30 minutes (depending on your oven) or until toothpick
comes out clean from the middle of the pan
Cool and cut into squares
Serve with Holiday peppermint ice cream

Taste of the Seasons

Carrot and Cranberry Salad

1.5 lb shredded carrots
1/2 cup dried cranberries or currants
1 cup chopped sweet red and/or yellow bell peppers
1 bunch of cilantro
1 bunch of green onions or chives

Dressing:
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon agave nectar

1. Toast walnuts and/or almonds in a sauce pan for a few minutes until golden.

2. Toss together carrots, cranberries, peppers and dried cranberries. Whisk together vinegar, olive oil and agave nectar and add to salad. Top with cilantro and green onions. Add salt and pepper to taste. Enjoy!

Sage Butter Sweet Potatoes
YEILD: 4 servings

INGREDIENTS
1 1/2 pounds sweet potatoes (2 large), peeled and cut into 1/2-inch pieces
1/2 teaspoon salt
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh sage
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PREPARATION
Cover sweet potatoes with water in a 2-quart heavy saucepan and add
salt. Cook, covered, over moderately high heat until tender, 15 to 20
minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in
a colander. Transfer sweet potatoes and reserved cooking liquid to a
bowl and mash with a potato masher.

Mash together butter, sage, and salt and pepper to taste, then stir
half of sage butter into sweet potatoes. Serve potatoes topped with
remaining sage butter.

Turkey Meatloaf with Mushrooms and Herbs

4 servings plus leftovers
Calories: 329 Fat: 13g Fiber 1g


2 Tbsp extra-virgin olive oil plus additional for brushing
2 cups 1/3 inch cubes crustless day-old pain rustique
1 cup low-salt chicken broth
8 oz sliced button mushrooms
2 large eggs, lightly beaten
1/4 cup minced shallots
2 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh thyme
2 tsp coarse kosher salt
1/2 tsp ground black pepper
1 lb ground turkey (15%fat)
1 lb ground turkey breast

Preheat oven to 350. Brush 8 1/2x4 1/2x2 1/3 inch loaf pan with olive oil.

Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, salt, pepper, and 2 Tbsp oil.

Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170, about 1 hour and 25 minutes. Let rest 15 minutes before serving.


Vin Brule

2 bottle of dry red wine
4 cinnamon sticks
2-3 table spoons mulled wine spices (cardamom, wholes cloves, whole allspice)
1-2 tablespoons whole black pepper
1 cup tablespoons of sugar

Put all ingredients in a medium sauce pan. Cover and cook on high. When it starts to boil, remove lid and light with a match. Be careful: A beautiful large blue flame will burst out.

When the flames dies down, ladle into mugs. Serves 6-8.

Pumpkin Pie

Crust
1 1/2 cups all-purpose flour
1/2 tsp salt
8 tbsp unsalted butter, softened
2-3 tbsp heavy cream
1 egg yolk

Preheat oven to 400° F. Whisk flour and salt together in a bowl or process in a food processor for 10 seconds. Add butter in approx. 8 pieces. Mash mixture with the back of a fork or process until it resembles coarse crumbs. Drizzle heavy cream over the top. Stir or process until crumbs look damp and hold together when pinched. Transfer mixture to a 9-inch pie pan. Pat evenly over the bottom and sides with your fingertips. If desired, form a crust edge with a crimp or flute. Prick the bottom and sides with a fork. Bake until the crust is golden brown, 18 to 22 minutes, pricking the bottom once or twice if it bubbles. Whisk the egg yolk with a pinch of salt and brush the inside of the pie crust. Return the crust to the oven until the egg glaze sets, 1 to 2 minutes. Set aside to use for pie.

Pie filling
2 eggs (can use 3 for a softer, custardy filling)
2 cups canned pumpkin puree
1 1/2 cups light cream (or 3/4 cups milk and 3/4 cups heavy cream)
1/2 cup sugar
1/3 cup brown sugar (light or dark is fine)
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt

Preheat oven to 375° F. Whisk eggs thoroughly in a large bowl. Whisk in remaining ingredients (pumpkin puree, cream, sugars, and spices). Warm the pie crust in the oven until it is hot to the touch, letting the filling stand at room temperature in the meantime. Pour the pumpkin mixture into the hot crust and bake until the center of the filing seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes. Let cool completely on a rack, then refrigerate for up to 1 day. Serve cold, at room temperature, or slightly warmed with whipped cream.