Tuesday, May 4, 2010

Recipe Tuesday...Mother's Day Brunch

Mother's Day is this weekend and we all know, at least the mom's around, would love not to have to make brunch, but here are some great recipes if you are treating someone special made the RealSimple Way.

German Pancake

Christopher Baker
Serves 4
Hands-on Time: 10m
Total Time: 25m
  • 3  large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk, preferably whole
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice (optional)
  • 1/2 cup fruit jam (optional)
  • 2 tablespoons confectioners' sugar
1. Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside.
2. Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes.
3. Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners' sugar.
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.
Nutritional Information
Calories 790; Calories From Fat 47%; Fat 41g; Sat Fat 21g; Cholesterol 708mg; Sodium 291mg; Carbohydrate 71g; Fiber 2g; Sugar 23g; Protein 30g

Basic Quiche

Petrina Tinslay
Serves 6
Hands-on Time: 20m
Total Time: 1hr 00m
  • 1  9-inch refrigerated piecrust
  • 2 tablespoons olive oil
  • 2  medium onions, chopped
  •   Kosher salt and black pepper
  • 1 cup fresh flat-leaf parsley, chopped
  • 4  large eggs
  • 3/4 cup half-and-half
  • 1/8 teaspoon ground nutmeg
  • 8 ounces Gruyere, grated
  • 4 cups mixed greens
1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche. 
Tailor this quiche to your liking by stirring in a handful of chopped cooked ham, sauteed spinach, or sautéed broccoli with the cheese.
Nutritional Information
Calories 362; Fat 27g; Sat Fat 13g; Calories From Fat 66%; Cholesterol 198mg; Sodium 533mg; Protein 18g; Carbohydrate 18g; Fiber 1g; Sugar 2g; Calcium 454mg

Candied Bacon

Serves 6-8
  • 1 pound sliced bacon
  • 1/3 cup maple syrup
1. Arrange 1 pound of sliced bacon on a baking sheet lined with parchment paper or aluminum foil. Drizzle with 1/3 cup maple syrup. Bake at 400° F for 30 to 40 minutes. Transfer the bacon to a plate, not a paper towel―it will be very sticky.
Once opened, maple syrup should be stored in the refrigerator, where it will last for up to 1 year.
Nutritional Information
Calcium 12.46mg; Calories 155.06; Calories From Fat 52%; Carbohydrate 10.43g; Cholesterol 23.52mg; Fat 8.96g; Fiber 0g; Iron 0.49mg; Protein 7.92mg; Sat Fat 2.94g; Sodium 495.31mg

Lemon-Chamomile Shortbread

David Prince
Makes 18 cookies
Hands-on Time: 15m
Total Time: 1hr 00m
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  •   grated zest from 1 lemon
  • 1 teaspoon loose chamomile tea
  • 2 1/4 cups all-purpose flour
1. Heat oven to 325° F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan. 
2. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles.
3. Cool completely on a wire rack. Remove the shortbread cookies from the pan.
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

Butter, Sugar, and Strawberry Sandwiches

James Baigrie
Serves 4
Hands-on Time: 15m
Total Time: 15m
  • 2 cups fresh strawberries, hulled
  • 1/3 cup plus 2 tablespoons sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 4  slices firm but fresh sandwich, brioche, or baguette
1. Slice the strawberries crosswise. Place them in a medium bowl and sprinkle with 1/3 cup of the sugar. Butter the bread slices, then slice them in half and sprinkle with the remaining sugar. Place the bread on serving plates and spoon the berries on top.
For a nice crunch and a professional look, substitute coarse demerara or turbinado sugar (available at specialty stores and some supermarkets) for granulated.
Nutritional Information
Calcium 52.86mg; Calories 277.97; Calories From Fat 39%; Carbohydrate 40.94g; Cholesterol 30.1mg; Fat 12.39g; Fiber 2.04g; Iron 1.24mg; Protein 2.51mg; Sat Fat 7.38g; Sodium 172.51mg

Pear Mimosas

William Meppem
Serves 8
Hands-on Time: 05m
Total Time: 05m
  • 2  bottles Champagne (or ginger ale), chilled
  • 4 cups pear nectar
  • 1  lime, cut into 8 wedges
1. For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.
To liven up a Champagne flute, moisten rim then dip into a shallow saucer of sugar.
Nutritional Information
Calcium 24mg; Calories 203; Calories From Fat 0%; Carbohydrate 22g; Cholesterol 0mg; Fat 0g; Fiber 1g; Iron 1mg; Protein 0mg; Sat Fat 0g; Sodium 14mg

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