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Posts Tagged ‘Brunch Recipes’

Recipes from the Kitchen of A Bed of Roses: A Springtime Asparagus Goat Cheese Tart

April 22nd, 2013 by abedofroses

Asparagus Goat Cheese Tart

A light springtime tart

It’s finally Springtime! One of the harbingers of Spring that I really look forward to is tender fresh asparagus that hasn’t been shipped all the way from Peru! One of my favorite ways of enjoying asparagus is in a light tart with local goat cheese paired with a minted fruit salad of fresh strawberries, pineapple and sliced kiwis.

 

Ingredients:

  • One 1/2-pound frozen puff pastry sheet, thawed
  • 1/2 bunch scallions (white and pale green parts only), sliced thin (around 1/3 cup)
  • 1 tablespoon unsalted butter
  • 1/2 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
  • 2 large eggs
  • 3-ounce log soft mild goat cheese
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 2 tsp finely chopped fresh tarragon leaves or 1/2 teaspoon dried, crumbled

Directions:

  1. On a lightly floured board, roll out pastry into a 14-inch square and fit into an 9-inch tart pan with a removable fluted rim.
  2. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
  3. Preheat oven to 425°F. with a baking sheet on lowest rack.
  4. In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute. Cool.
  5. In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 minutes, and drain well, reserving tips separately.
  6. In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
  7. Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables
  8. Bake tart in pan on heated baking sheet in the oven 15 minutes
  9. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
  10.  Remove rim of pan carefully and serve tart warm or at room temperature.

Recipes from the Kitchen of A Bed of Roses. How to make an old recipe Holiday Worthy: Putting the Soufflé into Herbes de Provence Soufflé.

December 14th, 2012 by abedofroses

Savory Breakfast Souffle

Separating the eggs helps the souffle brown up nicely

A recipe that I inherited from the last innkeeper tasted great and worked well for a house full of guests, but something about it always bothered me. It was called a “soufflé”, but I had my doubts. The recipe called for layering cheese, then a cream mixture, a layer of herbed eggs topped with more of the cream mixture. In my mind the result, while tasty, wasn’t light and airy enough to be called a soufflé. I looked up the definition and then went to work. While the result may still not be a classic French soufflé, separating the eggs and beating the egg whites adds the airy feel I was looking for and the presentation is much prettier as well. With some sour cream praline biscuits and roasted chived potatoes this makes a really special holiday brunch. Serves 8.

Herbes de Provence Soufflé

  • 4 cups shredded cheese- choose your favorite, mild cheese or a combination of Monterey jack and cheddar.
  • 14 eggs
  • 1 cup heavy cream
  • 1 Tbs Dijon mustard
  • 1/4 tsp white pepper
  • 2 Tbs Herbes de Provénce Blend ( I prefer one heavy on the lavendar)
  1. Preheat oven to 350°
  2. Spray an 9″x13″ glass baking dish with nonstick spray
  3. Spread cheese in bottom of dish
  4. Whisk the cream, mustard and white pepper until it just begins to thicken
  5. Separate the eggs into two mixing bowls.
  6. Whisk the Herbes de Provence into the egg yolks
  7. Beat the egg whites until quite frothy then fold into the yolk/herb mixture
  8. Pour half of the cream mixture over the cheese
  9. Pour the egg mixture over the cream layer
  10. Pour the remaining cream over the eggs
  11. Dot with butter
  12. Bake for 40 minutes
  13. Let settle for 5 minutes, cut into squares and serve.
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