WHEREVER did 2011 go?
Here we are at the threshold of another new year, and I hope it will be a happy and safe one for all of us. Start the year off right with a joyful brunch for family and friends. Have lots of freshly brewed coffee available (especially for those who were celebrating the night before), as well as a selection of fruit juices. Put out a basket of assorted breads and bagels and a toaster, and offer cream cheese, butter and assorted jams. Add a simple green salad to have with the quiche. Happy 2012 - good health and bon appetit everyone!
Ham, Asparagus and Cheese Crustless
Quiche
No pastry to fiddle with for this one. You can serve it warm or at room temperature.
1 Tbsp butter
1 Tbsp olive oil
1 leek, thinly sliced (white and pale green parts only - after slicing rinse the leek well to remove any dirt that was hidden between leaves) ½ lb. asparagus, tough ends removed, cut into 1" pieces 6 oz. lean cooked ham, chopped (or substitute 6 slices of bacon, fried crisp and crumbled)
4 large eggs
1 cup half-and-half
½ cup heavy cream Freshly ground black pepper to taste
1 cup shredded Swiss or Cheddar cheese, or a combination
Butter a 10-inch pie plate or quiche dish; preheat oven to 400 degrees. Heat a large skillet over medium heat; add olive oil and butter and swirl pan to melt butter. Add leeks and cook, stirring, for a couple of minutes until softened. Add asparagus and cook, stirring, for five to eight minutes or until just tender. Turn off heat; add ham and stir together with asparagus. Scrape mixture into the buttered pie plate and sprinkle the grated cheese over top.
In a medium bowl whisk together eggs, half-and-half, heavy cream and pepper. Pour egg mixture over the ham, asparagus and cheese. Bake quiche for 30 minutes or until it is set and a knife inserted in the centre comes out clean.
Makes six to eight servings.
Cranberry Raisin Coffee Cake
I've made this cake every Christmas morning for many years - it's really delicious.
½ cup butter, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 tsp cinnamon
1 cup milk
1 can whole berry cranberry sauce
½ cup golden raisins
2 Tbsp melted butter
2 Tbsp brown sugar
Preheat oven to 350 degrees. In a large bowl with an electric mixer cream the butter, white sugar and eggs together and beat until fluffy. Sift the dry ingredients together and add to the creamed mixture alternately with the milk. Combine the cranberry sauce and raisins and set aside. Spread two-thirds of the batter into a greased nine-by-13inch baking dish. Spread two-thirds of the cranberry mixture over the batter (I drop evenly spaced dollops on the batter and then spread it out). Spread remaining batter on top, then spoon the remaining cranberry/raisin mix over that. Combine the melted butter and brown sugar and drizzle over the top of the batter. Bake for 30-45 minutes or until a tester inserted in the centre of the cake comes out clean. Best served warm. Makes 12 servings.
Grapes with Sour Cream
My friend Martha made this for a potluck dinner once and I was hooked. So simple and so incredibly good. You can substitute other fruits such as fresh pineapple for some of the grapes.
6 cups seedless grapes (preferably a combination of red and green varieties)
1 1 ?3 cup sour cream (regular or light, but don't use fatfree)
2 Tbsp brown sugar
1 Tbsp Kahlua or Grand Marnier (optional - you can add 1 tsp vanilla instead)
Mix together the sour cream, brown sugar and liqueur or vanilla. Gently fold grapes into mixture. Keep refrigerated until ready to serve. Spoon servings into wine glasses and decorate each with a couple of halved grapes. Makes eight servings.
