Lemon Curd ChallahFrench Toast
Challah is rich braided bread typically made with eggs. It is perfect for making French toast. If you don’t have Challah bread you can use Portuguese or Hawaiian bread.
6 Large Eggs
¾ Cup Milk
¾ Cup Heavy Cream
1 Tablespoon Vanilla Extract
2 Tablespoons Butter – Divided
1 Jar Lemon Curd
Maple Syrup (optional)
Preheat oven to 200° F. In a shallow bowl, whisk together eggs, milk, cream and vanilla. Heat 1 tablespoon butter in a large skillet over medium heat. Slice off a 2 inch thick piece of bread. Slice the piece of break half-way down (do not slice all of the way through) and insert two tablespoons lemon curd. Dip bread in egg mixture, turning to coat thoroughly, then gently shake free any excess. Repeat until loaf is completely sliced. Arrange bread in skillet, flipping once, until deep golden brown and cooked through. These little gems only take about 3 minutes per side. Transfer to a large baking sheet and keep warm in the oven. Transfer French toast to plates and top with maple syrup. Serves 4
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.
3 Cups Self Rising Flour
½ Cups Plus 1 ½ Tablespoons Sugar
¾ Cup Chilled Unsalted Butter – Cut Into ½ Inch Cubes
1 ½ Cups Dried Blueberries
1 Cup Plus 1 Tablespoon Buttermilk
1 ½ Tablespoons Finely Grated Lemon Peel
Move oven rack to middle shelf and preheat oven to 425° F. Grease or line baking sheet with parchment paper. Whisk self rising flour and ½ cup sugar in a large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form. Transfer dough to lightly flour work surface and gather together. Knead dough briefly. Divide dough in half and for each half into ball and flatten into 1 inch thick disk. Cut each disk into 6 wedges. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 ½ tablespoons sugar. Bake for about 25 minutes or until scones are golden brown on top and toothpick inserted into center comes out clean. When done remove from oven and cool a bit. Eat warm with butter.
Potato Apple Gratin
3 Cups Buttermilk
1 Tablespoon Fresh Thyme Leaves
2 Tablespoons Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
2 Pounds Peeled & Sliced Baking Potatoes
2 Pounds Granny Smith Unpeeled Apples (cut into 1/8 inch slices)
1 Pound Shredded Swiss Cheese
¼ Pound Grated Parmesan Cheese
Preheat oven to 400° F. Grease a 3 ½ quart casserole dish. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt and pepper. Set aside. Arrange a layer of slightly overlapping potatoes in the casserole dish. Cover with a layer of apples and sprinkle with a third of both cheeses. Pour a third of the egg mixture on top. Make 2 more layers. Bake covered for 1 hour and 15 minutes. Remove the lid and bake another 15 minutes or until the potatoes are tender. Remove from the oven and serve warm.
3 Cups Sugar
1 Cup Olive Oil
2/3 Cups Water
15 Ounces Pumpkin Puree
2 Teaspoons Ground Ginger
1 Teaspoon Ground Allspice
1 Teaspoon Ground Cloves
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
3 ½ Cups Unbleached Flour
2 Teaspoons Baking Soda
½ Teaspoon Baking Powder
Preheat oven to 350° F. Grease two 9×5 inch loaf pans. In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves. In a medium bowl, combine flour, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven for about an hour or until done. Remove from oven and cool on wire rack. Super yummy and super comforting.
½ Cup Butter
½ Cup Sour Cream
1 ½ Cups Unbleached Flour
¼ Teaspoons Baking Powder
1/8 Teaspoon Baking Soda
1 Cup Sugar
1 Teaspoon Vanilla
Preheat oven to 325° F. Grease and flour a 9x5x3 inch loaf pan and set aside. I like to use a glass loaf pan. Allow butter, eggs and sour cream to stand at room temperature for about 30 minutes. In a medium bowl stir together flour, baking powder, baking soda and set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for about 30 seconds. Gradually add sugar, beating until light and fluffy. Beat in vanilla and then add eggs one at a time. Beat eggs one at a time, beating for about 1 minute after each addition and scraping the bowl frequently. Alternately add the flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Spread batter evenly into the prepared pan.
Bake for 60 to 75 minutes or until done. Cool cake in pan on a wire rack for about 10 minutes. Remove from pan and cool thoroughly on rack.
You can experiment and add blueberries, lemon, chocolate or whatever strikes you.
Goes great with coffee!
15 plum tomatoes, cored
12 tbsp. canola oil
4 cloves garlic, minced
1⁄2 jalapeño, stemmed and minced
1⁄2 medium yellow onion, chopped
1 tbsp. fresh lime juice
Kosher salt and freshly ground black pepper,
8 corn tortillas
Pickled jalapeño slices, for garnish
Heat a 12 inch cast iron skillet over high heat and add tomatoes. Cook, turning until the skins are blackened for approximately 9 minutes. Peel the tomatoes and puree in a food processor or blender. Strain and then set aside.
Heat 4 tablespoons of oil in a 4 quart pan over medium heat. Add the garlic, jalapenos and onions. Cook between 6 to 8 minutes or until soft. Add the tomatoes and boil. Stir in the lime juice and season with salt and pepper.
Working in 4 batches, heat 1 tablespoon oil in a 12 inch non-stick skillet over medium heat. Add 2 tortillas and cook – flipping once, until warmed which is usually just about 20 seconds. Transfer the tortillas to 4 plates. Working in 2 batches, heat the remaining oil in the skillet over medium heat. Cook eggs to desired doneness. Top each tortilla with a friend egg and tomato sauce. Garnish with pickled jalapenos.
Great for breakfast, lunch OR dinner!