Posts Tagged ‘Breakfast’

Ormsby Hill Baked Omelet

Tuesday, March 25th, 2014
Ormsby Hill Baked Omelet

Ormsby Hill Baked Omelet

Ormsby Hill Baked Omelet
 
Prep time
Cook time
Total time
 
An easy dish for one or a crowd.
Author:
Recipe type: Breakfast
: American
Serves: 2
Ingredients
  • ½ cup grated zucchini
  • ½ cup grated Cabot cheddar cheese
  • About 10 grape tomatoes, cut in half
  • 5 large eggs
  • ½ cup heavy cream
  • ½ tsp herbs de Provence
  • ½ tsp salt
  • 2 grinds of fresh pepper
  • ¼ cup grated Parmigiano Reggiano cheese
  • Chopped chives
Instructions
  1. Preheat oven to 350 degrees
  2. Spray two oven proof casserole dishes (capacity at least 5 oz) with cooking spray and place on a cookie sheet.
  3. Squeeze the grated zucchini to remove as much moisture as possible. Divide between the two dishes.
  4. Divide the cheddar cheese and tomatoes between the dishes.
  5. Place the eggs, cream, herbs de Provence, salt and pepper in a blender. Pulse 4 or 5 times until eggs are frothy.
  6. Pour egg mixture into casserole dishes.
  7. Sprinkle with Parmigiano and chives.
  8. Bake for 30 minutes, until tops are puffy and browned.
  9. Serve hot.

Raspberry Goat Cheese Bread Pudding

Sunday, March 23rd, 2014
Raspberry Goat Cheese Bread Pudding

Raspberry Goat Cheese Bread Pudding

Serves: 8 Preparation time: 30 mins, plus overnight in fridge. Cooking time: 50 mins Difficulty: Easy – for beginners

Ingredients

1 loaf challah bread, cut into 1 inch cubes
5 large eggs (use 1 for topping)
2 cups whole milk
1 cup heavy cream
4 Tbsp sugar, divided
2 tsp vanilla extract
1/2 tsp freshly grated nutmeg
1/2 tsp kosher salt
8 oz goat cheese softened
8 oz mascarpone cheese
1 1/2 jars Santa Cruz organic seedless red raspberry fruit spread (approx 14 oz)

For Raspberry Sauce
1 pint fresh raspberries
Zest and juice from 1 lemon
1 cup granulated sugar

Method

Spread bread cubes evenly in a greased 9×13 baking dish.
In a blender, combine 4 eggs, milk, cream, sugar, vanilla, nutmeg, and salt. Blend until smooth. Pour this evenly over the bread cubes.
Push bread into milk and egg mixture with a spatula for several minutes to help absorb liquid and make a firm base for the toppings.
In a medium bowl, place goat cheese, mascarpone, 1 remaining egg, and sugar. Beat with a hand mixer until the cheese is the consistency of cake frosting.
Spread the cheese, like frosting, evenly over the bread.
Spread the jam over the cheese.
Cover with plastic wrap. Use toothpicks to keep the plastic from clinging to the jam.
Refrigerate overnight.

To make the raspberry sauce, combine all ingredients in a sauce pan over low heat until the raspberries are broken down, approx 6-7 minutes. Cool slightly. Pour into a blender and puree until sauce has thickened. Pour through a fine sieve to remove all the seeds. Refrigerate until ready to use. This may be frozen for several months.

Take bread pudding out of fridge and preheat oven to 325 degrees. Remove plastic wrap and bake for 50 minutes, until cheese around the edges is lightly browned. Let sit at least 10 minutes before cutting.
Serve with a drizzle of raspberry sauce

Banana Blueberry Oatmeal Cake

Friday, March 14th, 2014
Vegan breakfast everyone can enjoy

Vegan breakfast everyone can enjoy

This is a nice breakfast option if our guests are vegan, or can’t eat eggs and/or dairy.

Ormsby Hill Banana Blueberry Oatmeal Cake

Serves 8

½ cup canola oil
½ cup applesauce
1 cup evaporated cane juice
4 ripe, bananas, pureed
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons vanilla extract
1 ½ teaspoons salt
1 can coconut milk
1 cup almond (or soy) milk
6 cups rolled oats (not quick cook)
1 pint blueberries
1 cup sliced almonds
More sugar for sprinkling on top (optional)

Combine all the ingredients except the oats, blueberries, almonds in a blender and pulse until mixture is smooth. In a large bowl, thoroughly combine the wet ingredients with the oats. Gently mix in the almonds and blueberries
Pour the mixture into a greased 9×13 baking dish. Sprinkle with evaporated cane juice if desired. Cover with plastic wrap and refrigerate overnight.
Remove oatmeal from refrigerator. Preheat oven to 350 degrees. Bake uncovered for 30 minutes, or until edges are lightly browned.