Category Archives: Breakfast/Brunch

Ham, Tomato and Swiss Quiche

Ham, Tomato and Swiss Quiche

Prep Time: 0

Yield: 6

Ham, Tomato and Swiss Quiche

Ingredients

  • 1 cup grated swiss cheese
  • 3/4 cup diced smoked ham
  • 1/2 cup diced tomato
  • 3 eggs, lightly beaten
  • 1 cup cream, light or heavy
  • Salt
  • Pepper
  • 1 unbaked 9-inch pie crust

Instructions

  1. Preheat oven to 350 degrees. Sprinkle in 1/2 cup of cheese on bottom of pie crust and top with ham and tomato. In a medium bowl, mix together the eggs and cream. Season with salt and pepper. Pour into pie plate and top with remaining cheese. Bake for 40 minutes or until firm.
http://www.culinarycafe.com/2009/08/17/ham-tomato-and-swiss-quiche/

Spinach and Shrimp Quiche

Spinach and Shrimp Quiche

Prep Time: 0

Yield: 8

Spinach and Shrimp Quiche

Ingredients

  • 2 eggs
  • 1 cup heavy cream
  • 1 tablespoon Captin Bobs Habanero Garlic hot sauce
  • 2 teaspoons Worcestershire sauce
  • 2 cups julienned onions
  • 2 pounds fresh spinach, cooked until barely wilted, squeezed dry and chopped
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 pound rock

Instructions

  1. Preheat oven to 375 degrees. In a mixing bowl, whisk in the eggs, cream, hot sauce, and Worcestershire sauce. Stir in the onions, spinach, shallots, garlic, shrimp, and cheeses. Season with salt and pepper. Pour the mixture into the pie shell. Bake for 30 minutes or until the quiche sets. Allow the quiche to cool for a few minutes.
http://www.culinarycafe.com/2009/08/17/spinach-and-shrimp-quiche/

Mushroom Quiche

Polenta With Two Cheeses

Polenta With Two Cheeses

Prep Time: 0

Yield: 4

Polenta With Two Cheeses

Ingredients

  • 1 cup Yellow cornmeal
  • 3/4 cup Water
  • 3 1/4 cup Boiling Water
  • 2 tsps Salt
  • 1 Tbsp Butter
  • 1/2 cup Parmesan Cheese -- grated
  • 1 Tbsp Fresh Thyme Or 1/4 Tsp Dried Thyme
  • 2/3 cup Swiss Cheese -- shredded

Instructions

  1. Heat oven to 350. Grease 1 1/2-quart casserole. Mix cornmeal and water in 2-quart saucepan. Add boiling water and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils. Reduce heat. Stir in butter, Parmesan, and thyme. Cover and simmer 10 minutes, stirring occasionally. Remove from heat. Stir until smooth. Spread half the polenta in the casserole. Top with 1/3 cup Swiss cheese. Repeat layers. Bake 15-20 minutes or until hot and bubbly.
http://www.culinarycafe.com/2009/08/17/polenta-with-two-cheeses/

Gingerbread Scones

Gingerbread Scones

Yield: 8 Scones

Ingredients

  • 1 3/4 cups (225 grams) all purpose flour
  • 3/4 cup (60 grams) old fashioned or quick cooking rolled oats
  • 1/3 cup (75 grams) light brown sugar
  • 2 teaspoons (2 grams) ground ginger
  • 1 1/2 teaspoons (1.5 grams) ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon (2 grams) salt
  • 1 1/2 teaspoons (4 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 1/2 cup (113 grams) cold unsalted butter, cut into pieces
  • 1/3 cup (50 grams) dried raisins, cranberries or cherries (optional)
  • 1-2 tablespoons (10-20 grams) crystallized ginger, finely chopped (optional)
  • 1/2 cup (120 ml) buttermilk
  • 2 1/2 tablespoons (45 grams) unsulphured molasses
  • Maple Glaze: (optional)
  • 1/2 cup (60 grams) confectioners (powdered or icing) sugar, sifted
  • 1 1/2 tablespoons pure maple syrup
  • 1 - 2 teaspoons cream or milk

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Or you can lightly butter your baking pan or spray it with a non stick cooking spray.
  2. In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the crystallized ginger and dried raisins, if using. In a separate bowl mix together the buttermilk and molasses. Add to the flour mixture and mix just until the dough comes together. Do not overmix.
  3. Transfer to a lightly floured surface and knead the dough gently and then pat into a 7 inch (18 cm) round. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on your baking sheet and brush the tops of the scones with a little cream or milk. If desired, sprinkle the tops of the scones with some rolled oats.
  4. Bake for about 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out just clean. Transfer to a wire rack to cool.

Notes

Glaze: In a small bowl combine the powdered sugar with the maple syrup and add just enough cream to make it of pouring consistency. With a spoon drizzle the glaze over the tops of the scones and let dry.

http://www.culinarycafe.com/2009/08/17/gingerbread-scones/

Lemon Cream Scones

Lemon Cream Scones

Prep Time: 0

Yield: 12 scones

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped dried apricots (about 4 1/2 ounces)*
  • 1 tablespoon plus 1 teaspoon grated lemon peel
  • 1 1/4 cups whipping cream
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
  2. Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.
http://www.culinarycafe.com/2009/08/17/lemon-cream-scones/

Maple Tea Scones

Maple Tea Scones

Prep Time: 0

Yield: 0

These scones are best when served with our Maple Cream Tea.

Ingredients

  • 3 cups all purpose flour
  • 4 tablespoons (packed) dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup (or more) plus 6 tablespoons whipping cream
  • 1/2 cup plus 2 tablespoons pure maple syrup
  • 2/3 cup (about) powdered sugar

Instructions

  1. Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.

    Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack.

    Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.

    Drizzle or spread glaze over warm scones. Let stand until glaze sets.
http://www.culinarycafe.com/2009/08/17/maple-tea-scones/

Orange Currant Scones

Orange Currant Scones

Prep Time: 0

Yield: 0

These scones are best when served with our Orange Spice Tea.

Ingredients

  • 4 cups all-purpose white flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, cut into bits
  • 3 tablespoons freshly grated orange zest (from about 2 navel oranges)
  • 1 1/2 cups dried currants
  • 1 cup plus 2 tablespoons well-shaken buttermilk
  • 2 large eggs
  • 1/4 cup granulated raw sugar (turbinado or Demerara)

Instructions

  1. In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt. Add butter and zest and beat until mixture resembles coarse meal. Beat in currants. In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms.

    Preheat oven to 350°F. and line 2 baking sheets with parchment paper. On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart. Sprinkle mounds with raw sugar and chill 15 minutes.

    Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
http://www.culinarycafe.com/2009/08/17/orange-currant-scones/

Cranberry Orange Scones

Cranberry Orange Scones

Yield: 8 Scones

Ingredients

  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon grated orange peel
  • 1 cup dried cranberries
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut
  • 1 cup chilled buttermilk

Instructions

  1. Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.
  2. * Available from Suttons Bay Trading Company
http://www.culinarycafe.com/2009/08/17/cranberry-orange-scones/

Dried Cherry Buttermilk Scones

Dried Cherry Buttermilk Scones

Yield: 8 Scones

Ingredients

  • 1/2 cup buttermilk plus 1/4 cup for brushing the scones
  • 1 large egg
  • 3 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour (not self-rising)
  • 1 tablespoon double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 1/2 cup dried sour cherries
  • granulated sugar for sprinkling

Instructions

  1. In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.
http://www.culinarycafe.com/2009/08/17/dried-cherry-buttermilk-scones/

1 2