PURE BLUE EASTER IRIS ~ ( HOLY SATURDAY BRUNCH ) ASPARAGUS and GOAT CHEESE QUICHE /CARROT PECAN COFFEE CAKE with PRALINE STREUSEL / AMBROSIA

"Easter spells out beauty,

the rare beauty of new life."

~S.D. Gordon

ASPARAGUS and GOAT CHEESE QUICHE

~ retro is back and real men 'do eat quiche'
___________
1 Pillsbury crescent roll package
1 lb. trimmed asparagus
3-4 chopped shallots
2 Tbsp. unsalted butter
1 1/4 cup half & half
4 large organic eggs
scant pinch coarse salt
1/2 tsp. white pepper
1/2 tsp. Hungarian paprika
1 Tbsp. chopped fresh thyme (1 tsp. dried)
2 cup crumbled goat cheese
additional thyme for garnish

Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside.
Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry.
Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese.
Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears decoratively over top. Sprinkle with thyme. Bake for 40 minutes or until set. Cool 10 minutes before serving.

CARROT PECAN COFFEE CAKE with PRALINE STREUSEL
~ this perennial favorite returns each spring
___________
Praline Streusel:
1/2 cup flour
1/4 cup firmly packed brown sugar
4 Tbsp. chilled unsalted butter
1/3 cup chopped pecans

Coffee Cake:
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. nutmeg
1 cup softened unsalted butter
1 1/4 cups firmly packed brown sugar
4 large organic eggs
2 cup shredded carrots
1 cup chopped pecans

Preheat oven to 350-degrees. Generously grease a 9-inch springform pan.
Make the streusel: In a large bowl, combine flour & sugar. Cut in butter until size of small peas. Add pecans and toss to mix.
Make the cake: In a large bowl, sift together the fours, baking powder, soda, salt, cinnamon, mace & nutmeg. In another bowl cream butter & sugar until fluffy. Beat in eggs, one at a time. Stir in carrots. Add dry ingredients and stir until well blended. Fold in pecans. Turn batter into prepared pan and spread evenly. Sprinkle with streusel. Bake for about 50 minutes or until it tests done with toothpick. Cool 10 minutes before removing sides. Serve warm or at room temperature. (12-14 servings)

~ Spring snow and blue iris

_______________

AMBROSIA
~ holiday favorite
_____
1 large chilled can drained pineapple chunks
1 (11-oz.) chilled can drained mandarin oranges
1 cup sour cream
1 cup miniature marshmallows
1 cup coconut

Mix together and chill before serving. When serving, refresh with additional fresh coconut.

* Holy Saturday Menu repost

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog