Breakfast Omelet Muffins

 

A great idea for overnight guests at the lake.  They can be frozen too!

Serves 6 to 12

Ingredients

1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets (or other veggie)
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions

1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

From sixinthesuburbsblog.blogspot.com

Tartine's Currant Scones

Tartine, in San Francisco's Mission District is probably one of the best bakeries in America. But of all the delights it offers, their scones are probably the most popular. Uncharacteristically light, lavishly buttery, and not too sweet, these are the scones of anyone's dreams.

If you like a sweeter scone, you might want to increase the sugar to 1 full tablespoon.

Liz Prueitt's Currant Scones

Makes

12 scones

	For scones: ¾ teaspoon baking soda 1 tablespoon baking powder 4 ¾ cups all-purpose flour, plus extra for dusting 1 ¼ teaspoon salt ½ tablespoon granulated sugar 1 stick plus 1 tablespoon very cold unsalted butter, cut into 1-inch chunks 1 ½ cup buttermilk ¾ cup dried currants, soaked in warm water for about 10 minutes, then drained 1 tablespoon lemon zest For topping: 3 tablespoons unsalted butter, melted Granulated sugar for sprinkling, about 2 tablespoons
1.	Put the oven rack in the middle position and preheat the oven to 400°F. Butter a large baking sheet and set it aside.
2.	Sift baking soda, baking powder, and flour into the bowl of an electric standing mixer. Mix in salt and sugar with a wooden spoon. Add butter and pulse on and off, so as not to blend the butter too much. Stop when you have a coarse mixture with pea-sized lumps of butter. Add the buttermilk, currants, and lemon zest and mix at a low speed just until dough forms and currants and lemon zest are well distributed throughout.
3.	Transfer the dough to a surface dusted flour and gently knead the dough, about 30 seconds, incorporating some of the flour. Form the dough into a log that's roughly 1 ½ inches high, 5 inches wide, and 18 inches long. Brush the top of the dough with the melted butter and sprinkle with the granulated sugar. Cut the dough in 3-inch squares, then cut each square diagonally into 2 triangles, and transfer to the baking sheet. Bake until the tops of the scones are lightly brown, about 25 to 35 minutes. Serve them while they're still warm. Tartine Bakery Cookbook Photo by Limecake

Reprise...Christmas At The Lake

For those of you who are spending Christmas at the lake or at one of your vacation homes lucky you!  I've put together and easy but appropriate menu to be enjoyed by many or just a few.  Let's face it, we want to enjoy our time away from the stress of our everyday lives, so why put an elaborate and complicated meal on the agenda. 

You can make these simple hors d'oeuvres ahead to bring with you or simply get some smoked salmon just like I did for the menu on Lindaraxa's Garden.  For those so inclined, there is nothing like popovers to delight everyone at the table.  They can be made while the tenderloin is resting. The cake takes a little effort but not as much as you think. You can make the layers the day before and the frosting early that day; or switch to the Mocha Cake which is a cinch.

So have fun instead and enjoy yourself.  Don't forget to think about what this holiday is all about.  We have many blessings to be thankful for.

Christmas At The Lake

Spiced Pecans

Cheese Wafers

Beef Tenderloin With Shallots And Shiraz Reduction

Roasted Fingerling Potatoes With Rosemary And Thyme

Golden Broccoli Gratin

Popovers

Caramel Italian Cream Cake

What's stress????

Sausage, Cornbread And Chestnut Dressing

This is one of my all time favorite Thanksgiving recipes and the one I will making this year at the new house.  Did I tell you we are moving the day after Thanksgiving??

 

Ingredients:

• 8 cups cubed day-old corn bread (1-inch cubes)*
• 2 cups cubed day-old country-style white bread,
  crusts removed (1-inch cubes)
• 1 1/2 lb. mild Italian pork sausage, casings
  removed
• 1 to 2 Tbs. olive oil, if needed
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• Salt and freshly ground pepper, to taste
• 1 cup roasted and peeled chestnuts, quartered
• 1/4 cup chopped mixed fresh herbs, such as
  sage, rosemary and thyme
• 3 cups low-sodium chicken stock

Directions:

Preheat an oven to 375°F. Butter a shallow gratin pan.

Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.

In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.

Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.

Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more. Serves 10 to 12.

*You can make your own cornbread or buy one at the store

Williams-Sonoma Kitchen.

Handmade Rugs From Provence

My friend Libby Wilkie of An Eye For Detail has the prettiest rugs for sale in her new store Provence Rugs.  Libby and I go way, way back to our days in boarding school so I can vouch for her impeccable taste and service.  So go buy one! and don't forget to enter the contest on her website.

I'm thinking of one for my new guest bathroom...Hmmm.

Apple Stuffed Pork Loin With Cider Sauce

This roast is also good as part of a buffet. Slice the loin thin, but do not serve the cider sauce. For a more seasonal stuffing during the winter holidays, add 1/4 cup dried cranberries to the apples.

The Brussels Sprouts Gratin in Lindaraxa's main blog would make the perfect side dish for a Christmas Eve dinner!

Ingredients:

For the stuffing:

• 2 Tbs. olive oil
• 1 1/2 cups chopped Golden Delicious or other
  baking apple
• 1 cup chopped yellow onion
• 1 garlic clove, finely chopped
• 1/2 cup finely chopped dried apples or 1/2 cup
  finely chopped dried apricots
• 1/4 cup raisins
• 1/4 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 1/2 cup apple cider
  
• 1 boneless pork loin, 2 1/2 lb.
• 1/4 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 1 cup apple cider, plus more as needed
• 2 tsp. cornstarch

Directions:

To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples, raisins and thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.

Position a rack in the center of an oven and preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side.

Serves 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Tempura Apples With Honey

Apple fritters don't get any easier than this!

Ingredients

1 1/2 pounds apples, cut into rings
Neutral oil (like grapeseed or corn)
2 cups ice water
2 1/2 cups flour
3 egg yolks
Honey.

Preparation

1. Heat 2 inches of neutral oil in a deep pan to 350.
2. Whisk together ice water, 1 1/2 cups flour and egg yolks.
3. Put another 1 cup flour in a bowl.
4. One piece at a time, dredge apples, cut into rings, in the flour, then dip in the batter.
5. Fry each piece until golden, 5 minutes or less total.
6. Drain on paper towels.
7. Garnish with a drizzle of honey.


Mark Bittman NYT