Volume 9, Issue 123 - December 21, 2005

Hello Recipe Club Member,

Christmas Day Brunch is no time to mess around with untested recipes. The first two today are from Chef June Jacobs, CCP and Chef Jean Denham, CC. Both have hosted this Recipe Club mailing before and I have cooked side by side with each of them. I would attend a Christmas Day Brunch at either's house. I just haven not been invited yet :-(

Prairie Harvest ships game meats to prof. chefs, home chef, resorts and restaurants.

Barbara's German Pancakes

Makes 4 to 6 servings

Ingredients:

1 stick unsalted butter
6 extra large eggs
1 cup milk
pinch cinnamon
1 cup flour
1/4 cup sugar
4 ounces chopped semisweet chocolate or chocolate chips
3 ounces coarsely chopped walnuts, optional

Preparation:

Preheat oven to 500 degrees F.

Melt the unsalted butter in an iron skillet in the oven.

In a food processor or blender, mix the eggs, milk, cinnamon, flour and sugar. Pour into the hot butter in the skillet. Add the chocolate chips and walnuts if using.

Bake for 15 minutes. Serve at once.

Note: If you would like to substitute fresh fruit for the chocolate, slice it and cook in the butter in the oven for 7 minutes before putting in the egg mixture. Fruit which works especially well includes apples, peaches, nectarines, blueberries and plums.

Source: Chef2Chef Forum Member Chef June Jacobs, CCP

Cedar Hill Seasonings Freshly picked herbs and spices blended into healthy gourmet seasonings with no salt, MSG, sugar or preservatives added.

Blueberry Cream Cheese Muffins

Makes 12 muffins

Ingredients:

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch salt
3 ounces cream cheese, cubed
2 teaspoons lemon juice
2 teaspoons vanilla
2 eggs
4 tablespoons hot (160 to 180 degrees) melted butter
1/2 cup milk
1 cup blueberries

Preparation:

Turn on oven to 350 degrees F. and place rack in middle position.

Put first five ingredients in bowl, stir well and set aside.

Using metal blade in a food processor, process the next three ingredients until smooth. Add eggs and process 15 seconds. Clean sides of container.

With machine running, pour hot butter through chute within 10 seconds and process for 10 seconds; add milk and process 5 seconds. Add dry ingredients and mix in 4 to 6 half-second pulses.

Add blueberries and mix until all are incorporated into batter, 3 to 4 half-second pulses. Pour into muffin cups 3/4 full. Bake 30 minutes and cool on rack 15 minutes.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC

Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce

Makes 4 servings

Ingredients:

1 tablespoon white wine vinegar
5 large egg yolks
2 tablespoons fresh lemon juice
3/4 teaspoon salt
8 slices Jones Canadian Bacon
8 large eggs
2/3 cup unsalted butter
4 English muffins, split, toasted
shredded lemon peel (optional)

Preparation:

Fill a wide, deep skillet 3/4 full with water; add vinegar. Bring to a simmer over medium-high heat. Place egg yolks, lemon juice and salt in a blender container. Pan fry bacon in a skillet or on a griddle until golden brown, 2 to 3 minutes per side.

Break eggs, one at a time, into a small dish. Slip eggs into simmering water. Simmer gently about 3 minutes for soft poached eggs or longer until cooked as desired. Meanwhile, melt butter until hot and sizzling. With motor running, pour hot butter in a stream through hole in blender lid. Blend for 30 seconds or until sauce has thickened and heat of butter "cooks" the egg yolks.

Place toasted muffins on serving plates, top with Canadian bacon. Use a slotted spoon to drain each poached egg, place over Canadian bacon. Spoon hollandaise sauce over eggs, top with lemon peel if desired.

Variation: For orange-chipotle hollandaise sauce, substitute orange juice for the lemon juice and add 1-1/2 to 2 teaspoons puréed chipotle chiles in adobo sauce to the egg yolk mixture. Substitute orange peel for the lemon peel. Halved cooked asparagus spears may be placed over the Canadian Bacon before adding the poached eggs.

Source: Jonesdairyfarm.com

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Canadian Bacon, Spinach and Cheese Frittata

Makes 4 servings

Ingredients:

1 tablespoon olive oil
1/3 cup sweet onion, sautéed
1 package Jones Canadian bacon, sliced into julienne strips, 1/4-inch thick pieces
6 large eggs
1/4 cup heavy cream or half and half
I cup fresh spinach, wilted
1/2 cup roasted red bell pepper strips (well drained if bottled)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup shredded Swiss cheese

Preparation:

Pour olive oil in a 10-inch nonstick skillet over medium heat. Add sweet onions, cook 1 minute. Add Canadian bacon, cook 3 minutes or until onions are tender, stirring frequently.

Meanwhile, in a large bowl, beat eggs with heavy cream or half and half. Add spinach, roasted pepper, salt and pepper, mix well. Stir mixture into cooked Canadian bacon mixture in skillet, mixing well. Cook 8 minutes or until bottom of frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to bottom of frittata.

Use a large spatula to loosen frittata from edges and bottom of skillet. Carefully slide frittata onto a plate, use another plate to flip frittata over and slide back into skillet, cooked side up. Sprinkle cheese over top of frittata, reduce heat to medium-low and cook 5 minutes longer or until center is set and cheese has melted. Cut into wedges.

Variation: Instead of flipping the frittata, after the bottom has browned and the center is still wet, top with the cheese and place skillet under the broiler or in a hot oven to finish cooking. If the skillet is not oven-proof, wrap the handle in foil.

Source: Jonesdairyfarm.com