While I'm away, I thought I'd share two of the delicious recipes from the brunch several weeks ago. Both very delicious, very wonderful Brunch menu items. (sorry I don't have a picture of the Blueberry Croissant Puff - we must have eaten it too fast or something....)
Asparagus Tomato Quiche (compliments of Christie Marino)
10" pie shell
4 large eggs
3 TBL Flour
1 tsp Paprika
1 tsp salt
1/2 tsp dry mustard
1 1/2 C Half-n-half
2 C grated swiss cheese
10 Asparagus spears, washed and trimmed(I used a few more)
1 large tomato, cut into 1/4" slices
Preheat oven 375. In a med. bowl, beat eggs with flour, paprika, salt and
mustard. Add half-n-half slowly, beating well. Stir in cheese. Saving 6
aspargus spears for the top, chop rest into 1" lengths and lay on bottom of pie
shell. Pour in liquid. Bake 20 minutes. Remove from oven, and quickly arrange
tomato and aspargus on the top of the quiche in a wagon wheel pattern. Bake
another 20-30 minutes until firm when a toothpick inserted comes out clean.
Blueberry Croissant Puff (compliments of Anne Marie Solomon)
3 lg croissants, cut up
1 1/2 c. fresh or frozen blueberries
8 oz cream cheese - can use low fat
2/3 c. sugar
1 tsp vanilla
1 1/4 c. milk
Place croissant pieces evenly in 10 (1/2 c) ramekins. Sprinkle with blueberries.
Beat cream cheese, sugar, eggs, and vanilla in med bowl with electric mixer until well blended.
Gradually add milk, beating until smooth. Pour evenly over croissant pieces. Let stand for 20 minutes.
Bake at 350 for 20-25 minutes or until set in centers and golden brown. Serve warm sprinkled with powdered sugar.
Alternative: Make puff in one baking dish. Mix cream cheese batter as directed; pour into 9" square baking dish. Let stand 20 minutes. Bake at 350 for 35-40 minutes or until set in center and golden brown.
Where Are We? Hint: We will have the opportunity to sample foods from countries around the world. Hmmm... Last Hint tomorrow.