BRUNCH MENU:
Smoked Gouda Veggie Strata
Italian Breakfast Pannini
Carrot Cake Freezer Jam
SMOKED GOUDA VEGGIE STRATA
Source: Aska Lodge B&B (adapted from a Publix recipe)
2 cups grilled veggies, diced (I use leftovers from the night before)
6 (1/2-inch thick) slices sourdough bread
7 to 8 ounces of smoked Gouda, rind removed and shredded
2 Roma tomatoes, cut lengthwise into 1/4ˇĺ slices
4 large eggs, or 1 cup refrigerated egg product
2/3 cup fat-free evaporated milk
1/3 cup chopped onion (only if no onions in the grilled veggies)
3 tablespoons snipped fresh dill
1/2 teaspoon salt
1/8 teaspoon pepper
Balsamic glaze
Preheat oven to 325 degrees F for baking.
Grease a 2 quart rectangular baking dish. Arrange bread slices in dish, cutting to fit if necessary. Sprinkle with half of the cheese. Layer with tomatoes, then top with veggies; sprinkle with remaining cheese.
In a med-sized bowl, combine eggs, evaporated milk, onion (if using), dill, salt, and pepper. Pour over the top of mixture in dish. Press down lightly to thoroughly moisten ingredients.
Cover with foil, chill for 4 to 24 hours.
TO BAKE:
Leaving foil on, bake in a 325 degree F oven for 30 minutes. Uncover and bake for 25 minutes more, or until a knife inserted near center comes out clean.
ITALIAN BREAKFAST PANINI
Source: Aska Lodge B&B (adapted from Relishmag.com)
Yield: 2 servings or 4 half servings
3 eggs
1/8 tsp. salt
Coarsely ground black pepper
2 (3/4 oz.) slices sharp Cheddar cheese
1 small Roma tomato, thinly sliced
1 small handful baby spinach leaves
4 slices cooked bacon or Canadian bacon
2 (3/4 oz.) slices Provolone
4 slices oatmeal, sourdough, or any dense bread
Balsamic glaze
3 Tbsp. Olive oil mixed with 1 tsp. Italian seasoning
Scramble eggs with salt & pepper. Brush one side of each bread slice with olive oil mixture (this side will be out). Layer cheddar cheese, tomato, spinach, bacon, eggs (drizzled with Balsamic glaze) and Provolone on 2 slices of bread, top with remaining bread.
Cook 3-5 minutes on panini grill or in a grill pan. Slice diagonally in half.
CARROT CAKE FREEZER JAM
Source: Aska Lodge B&B (combined from many different recipes to make our own)
Yield: 5 (8 ounce) half pints
Innkeeper's Note: "This is absolutely divine on hot biscuits, or for a different twist, try on cinnamon raisin bagel chips. Also, regular liquid or powder pectin will not work in this recipeˇ, you must use freezer jam fruit pectin (widely available in season or through Amazon.com)."
2 cups carrots, shredded
2 cups apples, peeled and diced
1 (20 ounce) can crushed pineapple in juice
1 1/2 cups sugar
1 package Ball Simple Creations Freezer Jam Pectin
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon nutmeg)
Stir sugar, pectin, and spices in bowl until well blended; set aside.
Mix pineapple with juice, apples, and carrots in small saucepan. Bring to boil, stirring occasionally. Cover and simmer on low heat for 5 minutes. After 5 minutes, crush fruit mixture with potato masher; cool for 15 minutes.
Combine fruit and freezer pectin/sugar mixture; stir for 3 minutes. Ladle the jam into clean containers, leaving 1/4ˇĺ head space. Let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks, or freeze up to 1 year. |