Month: September 2007

  • Fall brunch menu

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    Here’s an elegant menu to celebrate a fall birthday or anniversary: First course: Raspberry mimosas and Granola-yogurt parfaits with blueberries, blackberries, and black grapes Second course: Baked eggs and cheddar in bacon rings and Raspberry-almond monkey bread Third course: Fresh figs stuffed with sweetened Marscapone cheese and Tiny chocolates and mint leaves Coffee or tea

  • Creamsicle mimosa

    These are mindbogglingly delicious! 4 oz champagne (substitute Martinelli’s sparkling cider for non-drinkers) 4 oz orange juice Generous splash vanilla syrup (such as Torani) Generous splash half-and-half Stir together in a tall glass and fill with ice. Garnish with a thin slice of orange. Alternative recipe: Raspberry mimosa Substitute raspberry syrup for the vanilla and…

  • Baked eggs

    This is an excellent way to prepare eggs for a large crowd. Barry once fixed this for a Mother’s Day brunch, where we served almost 50 people. One woman, as she took a third helping, told us she usually didn’t like eggs! Shortening, butter, or oil spray 12 pieces of bacon or Canadian bacon 12…

  • Tamari-roasted almonds

    These are easy and delicious, and the raw ingredients are only 1/2 to 2/3 the cost of commercially-prepared tamari-roasted nuts. 2 C raw almonds 3 T tamari Preheat oven to 350 F. Spread the nuts on a silicon mat on a cookie sheet and roast for 5 minutes. Remove and sprinkle with the tamari. Mix…

  • Fall salad with cucumber, apple, and pear

    Dressing: 1/4 C apple cider vinegar 1/4 C extra-virgin olive oil 1 t brown sugar 2 T Dijon mustard 1/2 T dill Salad: 1 Granny Smith apple 1 Gala or Southern Rose apple 1 smooth-skinned pear 1 small cucumber 1/2 sweet onion Whisk dressing ingredients together in a large bowl. Core apples and pears, but…

  • Cucumber-apple salad with ginger-lemon vinaigrette

    1 medium cucumber, peeled 1 medium apple, cored 1/4 medium sweet onion, peeled (Vidalia, Walla-Walla, or red) 2 T fruity olive oil 3 T lemon juice 1 t sugar 1/2 t powdered ginger 1/4 t white pepper Salt to taste Garnishes: Sunflower seeds, cherry tomatoes, finely chopped parsley In a food processor with a 2-…

  • Fresh fruit compote with basil-scented syrup

    A beautiful but light dessert to serve 4. 1/4 C sugar 1/4 C white wine 10 fresh basil leaves Zest from medium orange 3 C sliced peaches, apricots, or nectarines 1 C fresh boysenberries, blackberries, blueberries, or black grapes 1 T lemon juice Combine sugar and wine in a saucepan and simmer until sugar is…

  • Raspberry-Almond Monkey Bread

    1/3 C seedless raspberry preserves 1/4 C honey 1/2 C slivered almonds 2 T butter, melted 1 tube refrigerated biscuits Combine the preserves, honey and nuts. Stir in the melted butter. Spread half of this mixture in a greased 8-inch pie tin. Separate the biscuits and cut each in quarters. Layer half of them in…

  • Bok choy with soy, ginger, and garlic glaze

    1 t vegetable or peanut oil 1 medium-sized bunch of bok choy 1-1/2 T cider vinegar 1-1/2 T Tamari or soy sauce 1 t sesame oil 2 t powdered ginger 1/2 t sugar 1 clove garlic, minced 2 t black sesame seeds (optional) Wash the bok choy and dry, removing excess water from the leaves.…

  • Vegan Cashew Cheddar Cheese

    1/2 C + 2 T raw cashews 1/4 C nutritional yeast 1 t onion powder 1 t salt 1/2 t garlic powder Pinch white pepper 1-3/4 C plain, unsweetened soymilk 1 oz agar flakes 1/4 C light olive oil 2 T yellow miso 1 T lemon juice Grind the cashews in a food processor, but…