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Posts Tagged ‘breakfast’

Italian Eggs Benedict with Pesto Hollandaise

Ingredients
1/2 cup butter, cubed
1 tablespoon prepared pesto
4 large egg yolks
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons white vinegar
4 large eggs
8 thin slices prosciutto or deli ham
4 fresh basil leaves
4 slices tomato
4 slices Italian bread (1 inch thick), toasted

Directions
In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.

Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.

Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately. Yield: 4 servings.

Recipe found here: Italian Eggs Benedict with Pesto Hollandaise

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Grilled Vegetable, Sausage & Bacon Risotto

Ingredients
4 slices Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon, chopped
1/2 cup shallots or onion, chopped
1 cup Arborio rice
2 1/2 to 3 cups reduced sodium chicken broth or stock
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links or Paties, sliced or cubed
2 cups grilled or roasted vegetables, such as zucchini, bell peppers and mushrooms, coarsely chopped*
1/4 cup Parmesan cheese, grated
1/4 cup basil or thyme leaves, chopped
* Often found at deli or take out food counters at the supermarket. Any combination of left over cooked vegetables may be substituted.

Directions
Cook bacon in a large deep skillet or saute pan over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel; set aside. Pour off all but 1 tablespoon of the drippings.

Add shallots to drippings in skillet; cook 3 minutes, stirring occasionally.
Add rice; cook and stir 1 minute.

Add 1 cup of the broth; simmer until broth is absorbed, stirring occasionally. Continue adding broth 1/2 cup at a time cooking until broth is absorbed before adding more.

Continue simmering stirring occasionally until rice is firm to the bite. (This will take about 18 to 20 minutes total time).

Stir in sausage and vegetables; continue cooking 3 to 4 minutes or until heated through and rice is tender, adding additional broth if needed to keep a creamy consistency.

Remove from heat; stir in cheese and reserved bacon. Top with basil. Yield: 4 servings

Recipe found here: Grilled Vegetable, Sausage & Bacon Risotto

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Glazed Cherry Coffee Cake

Ingredients
1 package yellow cake mix (regular size), divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup butter, melted

GLAZE:
1 cup confectioners’ sugar
1 tablespoon corn syrup
1 to 2 tablespoons water

Directions
Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Gently spoon pie filling over top.

In a small bowl, mix butter and remaining cake mix; sprinkle over filling.

Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners’ sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake. Yield: 12-16 servings.

Recipe found here: Glazed Cherry Coffee Cake

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Raspberry Sour Cream Coffee Cake

Ingredients
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
2/3 cup sour cream
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds

ICING:
1/4 cup confectioners’ sugar
1-1/2 teaspoons 2% milk
1/4 teaspoon vanilla extract
Additional raspberries, optional

Directions
Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.

In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick).

Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.

Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

In a small bowl, mix confectioners’ sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries. Yield: 8 servings.

Recipe found here: Raspberry Sour Cream Coffee Cake

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Prosciutto & Cheddar Breakfast Biscuits

Ingredients
2-1/3 cups biscuit/baking mix
1/2 cup 2% milk
3 tablespoons butter, melted
1 to 2 tablespoons minced fresh chives

EGGS:
6 large eggs
2 tablespoons 2% milk
1/4 teaspoon salt
2 ounces thinly sliced prosciutto or deli ham, cut into strips
2 green onions, chopped
1 tablespoon butter
1/2 cup shredded cheddar cheese

Directions
Preheat oven to 425°. In a bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened.

Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until golden brown.

Meanwhile, in a large bowl, whisk eggs, milk and salt. Place a large skillet over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally. Stir in butter until melted. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat.

Split warm biscuits in half. Fill with egg mixture. Yield: 6 servings.

Recipe found here: Prosciutto & Cheddar Breakfast Biscuits

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banana-beignet-bites

Banana Beignet Bites

Ingredients
3/4 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon

BEIGNETS:
2 cups cake flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 large egg
1 cup mashed ripe bananas (about 3 medium)
1/2 cup whole milk
2 tablespoons canola oil
Oil for deep-fat frying

Directions
In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first five beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened.

In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture. Yield: about 3 dozen.

Recipe found here: Banana Beignet Bites

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almond-ring-coffee-cake

Almond Ring Coffee Cake

Ingredients
3-1/2 to 3-3/4 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 egg

FILLING:
1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon almond extract

GLAZE:
2 to 3 tablespoons milk
1 teaspoon almond extract
1-3/4 cups confectioners’ sugar
Sliced almonds, toasted, optional

Directions
In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn on a lightly floured surface; roll into an 18-in. x 12-in. rectangle. In a small bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.

In a small bowl, combine milk and almond extract; whisk in confectioners’ sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 8-10 servings.

Recipe found here: Almond Ring Coffee Cake

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