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Monday, February 27, 2012

Meatless Monday~Fresh Raspberry Breakfast Custard ~ Bourré Rouge Poivre ~


Breakfast

Fresh Raspberry Breakfast Custard

Butter Four Custard Ramekins

Wash 1 Pint of Fresh Raspberries*(sing Happy Birthday twice while rinsing)  Place in bowl add 1/2 cup granulated sugar, cover with plastic wrap and set aside.

Using mixer mix 4 eggs, 3/4 c sugar, 2c milk, 1/2 stick melted butter, 1 teas.vanilla, and 1/2 c Bisquick or Jiffy Biscuit Mix. Pour mixture into buttered ramekins Bake 375 degrees 20-25 minutes until toothpick comes clean and custard is golden on top.  

You can eat them warm or chilled,  spoon fresh raspberries on top.

Drink: Coffee and Orange Julep

Orange Julep

1 qt. orange juice
1 c sugar
juice squeezed from 6 limes
1/2 c minced mint
1 pint of club soda
Mix first four ingredients, place on ice 1 hour.  Half fill glasses with ice, add club soda and prepared juice, and sprigs of mint.

Lunch

Rustic Bread Pull-A-Parts

 1 rustic loaf of bread, unsliced, either Italian or French

Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.

Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet.

Caramelize 1/2 medium chopped Vidalia Onion, 1/2 chopped shallots, 2 cloves of garlic in 3 tbsps olive oil until tender and slightly brown, add add 1/2 C chopped roasted red pepper, and 1/2 stick of melted butter, Spoon into cuts of bread.


Sprinkle into the cuts of bread 1- 7 Oz bag of shredded extra sharp cheddar cheese Wrap with the aluminum foil, bake in oven for 15 minutes, uncover for another 10 minutes.


Place on a serving board or plate to serve. Pull apart to eat.

Peach Tea Recipe


  • 4 cups cold fresh water
  • 4 tea bags or 4 tsp loose tea leaves
  • 1 can peaches in light syrup
  • 1 lemon sliced
  • dash of cinnamon or cinnamon sticks - optional
Bring water to a boil in a kettle or pot, not aluminum. Steep your tea as you would normally do. You can either use just the peach syrup or for more flavor use the fruit as well. Place the peaches and syrup in a blender and puree for 1-2 minutes. Once tea is steeped, add peach puree and lemon juice. Place the peach tea in a large pitcher and chill.
When ready to serve, the pulp from the fruit will have settled to the bottom of the picture, do not re stir unless you want the fruit in the tea.
Poor over ice cubes in a tall glass and garnish with a sprinkle of cinnamon or cinnamon stick if you like. Peppermint leaves also make a nice garnish!
To serve hot, just reheat the tea without boiling, and serve immediately.
A very nice, refreshing tea, whether you drink it hot or cold.

Dinner

Bourré Rouge Poivre  Stuffed Red Peppers


2 large red peppers
1 large green pepper
1large yellow pepper
1 large Vidalia onion
2 cloved garlic
2 bags of Success Rice
1 pint of grape tomatoes
1/4 cup olive oil

Halve and clean the red peppers, brush with olive oil, bake on parchment lined cookie sheet for 7 minutes at 400 degrees. Remove from oven.

Prepare rice as per directions on the box.  Remove cooked bags of rice and allow to drain and cool.

Sautee in olive oil chopped onion, garlic cloves, and chopped yellow and green peppers until caramelized.  Season with mixture of salt, pepper, garlic powder, and paprika.  Remove from heat add halved grape tomatoes lightly stir. 

Fold the above mixture into the the rice and stuff the four halved roasted red peppers, return to 400 degree oven of 5 minutes.  Serves four.
 
·         2 cups yellow or white cornmeal , preferably stone ground
·         3/4 cup all-purpose flour
·         2 tablespoons sugar
·         2 1/2 teaspoons baking powder
·         1/2 teaspoon baking soda
·         1 teaspoon salt
·         2 cups buttermilk
·         2 large eggs , beaten
·         1/4 cup vegetable oil , preferably sunflower, plus additional for the pan

Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet (or a 9-inch cake pan) and place it on the rack. Preheat the oven to 450°F.

Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened — do not over beat.


Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.



Apricot and Coconut Smoothie


Ingredients:
1 2/3 Cup TIANA coconut cream
30-55 dried apricots, chopped
handful of ice
1 tbsp honey
Method:
1. Place all the ingredients into a food processor then blend until combined and smooth.
2. Pour into a tall serving glass and serve at once.


Blue Berry Drizzled Pound Cake Dessert


1 quart of Neapolitan Ice Cream

1 jar of blueberry pie filling

Allow pound cake to defrost at room temperature as directed on box. Slice 1 1/2 inch pieces of pound cake.
Heat in microwave or stove top blueberry pie filling for approx. 1 minute.  
Place 2 scoops of ice cream on top of pound cake slices and spoon on the heated blueberry pie filling just before serving.  You may add a dollop of whipped cream if you prefer.

*Thoroughly wash fruit with running water just before eating or cooking.

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