French Baked Eggs
Fresh chopped parsley
Brie, finely cubed
large eggs
Heavy whipping cream
Cover the bottom of a three inch ramekin with chopped parsley. Add a layer of finely cubed Brie. Break open a large egg into a ramekin and dredge with a teaspoon of whipping cream. Repeat process until you have a ramekin for each guest. Place them in a hot water bath and bake at 350 degrees for approximately 30 minutes.
Butternut Squash Soup with Mini Ravioli
4 pounds butternut squash
60ozs chicken or beef stock
1 cup water
¼ teaspoon ground red pepper
2 tablespoons butter
2 9-oz. packages of frozen mini ravioli
2 tablespoons molasses or honey
Peel the squash. Halve lengthwise. Remove seeds and discard. Cut squash into ¾ inch pieces.
Combine squash, stock, water, and ground red pepper in large pot. Cook, covered over medium heat for 20 minutes or until squash is tender.
Transfer 2 cups of the squash and broth mixture to a blender. Carefully blend covered until smooth. Repeat with remaining cooked mixture, blending 2 cups at a time.
Return blended mixture to large pot. Bring just to boiling. Immediately reduce heat. Simmer uncovered for 5 minutes. Add the butter and stir until just melted.
Prepare the ravioli according to package directions. Drain, ladle hot soup mixture into bowls. Divide the cooked ravioli among individual bowls. Drizzle with molasses or honey.
Makes 10 side dish servings.
½ cup all purpose flour
1 tablespoon plus ¼ cup sugar
1/8 teaspoon salt
½ cup milk
1 large egg
1 large egg yolk
2 tablespoons plus 1/4 stick butter, melted, and cooled
2 tablespoons stout (such as Guinness)
½ cup finely grated gouda cheese
Lemon Butter
½ cup (1 stick) butter
4 teaspoons fresh lemon juice
Sift flour, 1 tablespoon sugar, and salt into large bowl. Whisk milk, egg, egg yolk, 2 tablespoons melted butter and stout in medium bowl until well blended. Whisk into flour mixture. Stir in cheese. Let stand at room temperature 30 minutes to 1 hour.
Heat 6-inch diameter nonstick skillet over medium-low heat. Brush lightly with melted butter. Pour ¼ cup batter into skillet, tilting skillet to coat bottom evenly. Cook until bottom of pancake is golden brown, about one minute. Turn pancake over. Cook until golden brown, about 1 minute. Transfer to platter, fold pancake into quarters. Repeat with remaining batter, brushing skillet lightly with melted butter between pancakes.
Melt ½ cup butter in heavy small skillet over medium heat. Remove from heat. Add lemon juice and remaining ¼ cup sugar and stir until sugar dissolves.
Serve pancakes with lemon butter. Makes eight pancakes.
Drunken Crab Frittata
8 eggs
1 cup milk
2 teaspoons salt
1 tablespoon dry mustard
1 teaspoon tarragon
1 teaspoon basil
1 teaspoon fresh garlic
2 tablespoons minced onion
1 teaspoon oregano
1 teaspoon sweet basil
1 cup spinach chopped
1 cup grated Swiss cheese
½ cup salsa drained.
1 to 1½ cups of crab meat (imitation is ok)
½ cup semi sweet white wine
Combine all ingredients. Bake in a well greased cast iron skillet at 350 degrees for one hour. Garnish with paprika and dry parsley. Serves 4.
