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Maple Walnut Stuffed French Toast |
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Maple Walnut Stuffed French Toast
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 French toast is a perfect way to start the morning, especially when it's a chilly November morning. Yet, as Foodies we are always looking for even better variations of the classic. Jessica Zarenko from Cabernet Inn (North Conway, NH) does this by adding walnuts, cinnamon, cream cheese and maple syrup to make "Maple Walnut Stuffed French Toast". This luscious, yet easy, breakfast entrée is a great way to pamper yourself on a sleepy weekend morning. Or better yet get someone else to make it for you!
Maple Walnut Stuffed French ToastBy Jessica Zarenko - Cabernet Inn
- 16 slices Texas toast style bread
- 8 eggs
- ¼ cup milk, or heavy cream
- 1 tablespoon pure vanilla extract
- 1 Tablespoon cinnamon
- ½ cup butter, plus 2 tablespoons melted to use on the griddle
- 14 ounces chopped walnuts
- 1/3 cup pure grade A maple syrup, plus ½ cup for serving
- 8 ounces Cream Cheese, slightly softened
Heat Griddle. Using a skillet melt ½ cup of butter over medium low heat. When butter starts to get frothy add walnuts and sauté for 3 to 5 minutes. Add maple syrup and simmer for another 5 minutes stirring to coat all walnuts. Remove from heat and set aside. Whisk together eggs, milk and vanilla. Dip bread into egg mixture to thoroughly coat both sides. Brush griddle with butter. Place bread on the griddle and sprinkle top side with cinnamon. Grill both sides until golden, approximately 3 minutes each side.
Remove from griddle in pairs with cinnamon side facing up. Spread a thin layer of cream cheese on each slice of grilled bread. Place 3 heaping tablespoons maple walnut mixture onto one of the cream cheese coated slices, then assemble putting other slice with cream cheese on top. Cut in half to reveal the yummy inside and enjoy. Serve with maple syrup and a dusting of powdered sugar.
About Cabernet Inn
Enjoy the warmth and elegance of this romantic New England Inn catering to couples. Nestled among towering pines, just a stroll away from one of the most breathtaking views of Mt. Washington in the valley, we invite you to share a cozy getaway in our completely refurbished 1842 country cottage, which now embodies the elegance of the past yet provides our guests with the luxury of modern amenities. Whether you're looking for a romantic getaway or a two day fun filled adventure, the Cabernet Inn offers something special for everyone. Let us make your stay truly memorable. Eleven exquisitely maintained rooms feature queen beds and private baths. Some offer fireplaces and Jacuzzis. Five minutes away from some of the finest downhill skiing in the valley or cross country ski from the back door. Unforgettably romantic, exquisitely maintained, simply…elegant.
Cabernet InnRte 16/302, PO Box 489North Conway, NH 03860603-356-4704 or 800-866-4704
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Bittersweet Citrus Tart with Jasmine Cream
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 Photo by Leigh Beisch, Artisan 2007 The recipes in Pure Dessert cover a range of ingredients. Medrich starts with milk to create recipes such as Ricotta and Lace cookies and Sour Cream Ice Cream. From milk she moves onto recipes with grain, nuts and seeds; fruit; chocolate; honey and sugar; herbs and spices; and even wine, beer and spirits. One example is the Bittersweet Citrus Tart with Jasmine Cream recipe shown below which is from the chocolate section. Before you plunge into making these desserts, however, start with Medrich’s interesting and informative description of how she cooks. In this section, Medrich provides detailed descriptions of the most important ingredients as well as the techniques she uses when creating these desserts. But Medrich doesn’t stop there with helping us make her recipes. You’ll also find many useful essays throughout the book on items ranging from why you should make your own ice cream to the unpredictability of baking with fruit. The interesting recipes and informative text make this a compelling cookbook that is sure to appeal too many. Bittersweet Citrus Tart with Jasmine CreamExcerpted from PURE DESSERT (Artisan Books) Copyright 2007 by Alice Medrich. Photographs copyright 2007 Leigh Beisch The subtle citrus notes in this dark chocolate tart come from pink grapefruit and blood orange zest. The flavor and scent of jasmine-infused cream adds an exotic sensuality to an easy but elegant dinner party dessert. For the topping 1 cup heavy cream 1 tablespoon good-quality jasmine tea (I use Yin Hao or Jasmine Downy Pearls) 2 teaspoons sugar, or more to taste
For the crust 8 tablespoons (1 stick) unsalted butter, melted ¼ cup sugar ¾ teaspoon pure vanilla extract 1/8 teaspoon salt 1 cup (4.5 ounces) all-purpose flour
For the filling 8 ounces bittersweet or semisweet chocolate (see Note), finely chopped 5 tablespoons unsalted butter, cut into small pieces ½ teaspoon very lightly packed grated blood (or regular) orange zest, preferably from an organic or unsprayed fruit ½ teaspoon very lightly packed pink grapefruit zest, preferably from an organic or unsprayed fruit 1 large egg yolk, at room temperature ¼ cup boiling water Quick Citrus Zest Garnish or Candied Citrus Peel for garnish (optional)
Equipment Make the cold tea infusion for the topping early in the day or a day ahead. Stir the cream and tea leaves together in a bowl. Cover and chill for 8 to 12 hours. Even if you are not using the cream right away, strain the tea out and discard it after 12 hours. Refrigerate the cream until needed. To make the crust, position a rack in the lower third of the oven and preheat the oven to 350F. In a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until well blended. If the dough seems too soft, let it stand for 5 minutes to firm up. Press the dough evenly across the bottom and up the sides of the tart pan; to avoid ending up with extra-thick edges, press the dough squarely into the corners of the pan. Place the pan on a cookie sheet and bake until the crust is a deep golden brown, 20 to 25 minutes; press it down with the back of a spoon or prick it with a fork if it bubbles up. Let cool completely on a rack before making the filling. To make the filling, place the chocolate, butter, and citrus zest in a small heatproof bowl (stainless steel is best), set it in a wide skillet of not-quite-simmering water, and stir frequently until the chocolate and butter are completely melted and smooth. Remove the bowl, set a fine strainer over it, and set aside. Leave the skillet over low heat. Place the egg yolk in a small bowl and gradually whisk in the boiling water. Place the egg bowl in the skilled and stir constantly with a silicone spatula, sweeping the bottom of the bowl to prevent the egg from cooking, until the mixture registers 160F on the instant-read-thermometer. Remove the bowl from the skillet and immediately scrape the yolk mixture into the strainer set over the bowl of chocolate. Stir gently, without whisking or beating, just until the egg is incorporated completely into the chocolate and the mixture is smooth (except for the bits of zest). Pour the filling into the cooled tart shell and spread it evenly. Place in a covered container (or cover with an inverted bowl if you don’t have an appropriate container), and refrigerate at least until the filling is set (3 to 4 hours), or up to 2 days. About 30 minutes before serving, remove the tart from the refrigerator, to soften the filling and bring back its sheen. Remove the pan sides, and place the tart on a platter. Whip the jasmine-infused cream until thickened. Add the sugar (you want the cream only gently sweetened so that the sweetness doesn’t overpower the subtle flavor of the jasmine and the tea) and whip until it holds a soft shape, or a little stiffer if you plan to pip the cream. Using a pastry bag, decorate the tart with the jasmine cream or serve plain wedges with dollops of cream. If desired, add the citrus zest garnish or candied peel. NOTE: If you use chocolate that exceeds 72% cacao, the recipe must be adjusted as follows: Use only 6 ounces chocolate marked 64% to 66%; use only 5.5 ounces chocolate marked 66% to 72% and dissolve 1 to 2 teaspoons sugar in the boiling water before adding it to the egg yolks. About Pure Dessert When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by over-complicating. This is why Pure Dessert, from the beloved Alice Medrich, offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful. Alice deftly takes us places we haven’t been, using for example, whole grains, usually reserved for breads, to bring a lovely nutty quality to cookies and strawberry shortcake. To witness Alice’s idea-stream as she describes how she arrived at each combination is to instantly understand why three of her books have won Best Cookbook of the Year. She’s an experimenter, tinkerer, and sleuth, fascinated with trial and error, with the effects of small changes in recipes, exploring combinations tirelessly and making remarkable discoveries. Loaded with advice and novel suggestions, with great recipes and eye-catching, full-color photographs that show off these simple, straightforward desserts, Pure Dessert is an education and a revelation.
Available at Amazon.com
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Trout, Forbidden Rice and Morello Cherries |
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Pan Seared Brown trout on Forbidden rice with a Morello Cherry reduction
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 Today, Executive Chef Jason Spurlock from the Red Coach Inn (Niagara Falls, NY) presents his recipe for Pan Seared Brown Trout on Forbidden Rice with a Morello Cherry Reduction. Describing this dish, Chef Spurlock says "Forbidden rice is a short-grain heirloom rice. It is favored by some chefs due to its flavor profile, nutrient value, and eye-appeal. Morello cherries are sour cherries that grow regionally in Western New York and Ontario, Canada. They provide a nice balance of sweetness and tartness which accentuates the sweetness of the fresh trout in this dish. I would recommend drinking a light fruity Pino Noir with this dish. The sweetness of the wine will cut the tartness of the Morello cherry reduction and be nicely assimilated by the Forbidden rice's floral hints". Sounds great Chef Spurlock!
Pan Seared Brown trout on Forbidden rice with a Morello Cherry reduction
- 1 cup of Forbidden rice
- 2.5 cups of water
- 1 T salt
Place rice in pot and cover with water. Add salt and bring to boil; allow to cook until rice is cooked through but still provides resistance when bitten.
- 7 oz Brown trout Filet
- 1 oz Olive Oil
- 1 t Kosher Salt
- ½ t of fresh ground black pepper
Put sauté pan on burner until hot, season fish, put oil into the pan and put fish into the pan. Do not touch fish. Place pan into oven set at 450 degrees for 5 minutes.
Morello Cherry Reduction
- 1 Cup of fresh morello cherries pitted
- 1 cup of white wine
- 1 t sugar
Put all three into a sauce pan and let simmer for 5 minutes. Place in food processor and puree. Return to pan and let reduce until a syrup is formed. About 8 minutes on medium high heat.
Assembly
- 1 cup of cooked forbidden rice
- 2 T of Morello Cherry reduction
- 1 7 oz filet of brown trout cooked medium
- 3 oz Baby Spinach
- 1 oz preserved red onion
- 1 chive
Using 4" diameter ring mold, place rice in the center of a stark white plate. Place wilted spinach on top of rice and top with fish. Sauce the reduction on plate in comma patterns. Garnish fish with preserved onions and chive.
About The Red Coach Inn
Built by the Schoellkopf family to resemble the Old Bell Inn in Finedon, England, and named after the red carriage which brought General Marquis de Lafayette to Niagara Falls, the Red Coach Inn has been welcoming guests to Niagara Falls since 1923. Overlooking the spectacular Upper Rapids just 1500 feet from the American Falls, the inn is Niagara's most distinctive historic structure, with its English Tudor exterior and its warm English country ambience. Executive Chef Jason Spurlock enjoys giving the menu a "makeover" with each season, featuring many items produced by local farmers and wineries.
The Red Coach InnTwo Buffalo AvenueNiagara Falls, New York (NY) USAPhone: (716) 282-1459 / Toll-free 1-866-719-2070
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Cecilia Chiang: The Seventh Daughter |
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Green-Onion Oil-Tossed Noodles
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 Photo by Leigh Beisch
Green-Onion Oil-Tossed NoodlesFrom The Seventh Daughter by Cecilia Chiang with Lisa Weiss, 10 Speed Press, 2007
In Shanghai, these simple but flavorful noodles are very popular in restaurants, in homes, and from street vendors. My mother, who came from a town near Shanghai called Wuxi, often made them at home for us. They're super simple and very tasty. I also like the green-onion oil drizzled over rice or baked potatoes. The dried shrimp, which is an ingredient that Chinese love but that I realize is an acquired taste, can be left out if you'd like. The noodles are still delicious without them.
The flavor of this dish depends on the freshness and quality of the green onions. Be sure to by onions with a firm texture and vibrant green stalks. Any onions with wilted green should be avoided.
Dried shrimp come in packages in the refrigerator section of Asian markets and are sold according to size. Check the color of the shrimp in the package - they should be pink-orange, never gray. They keep in a sealed bag in the refrigerator for 3 months or can be frozen for up to 6 months. -L.W.
Serves 4
- ½ ounce extra-large dried shrimp (optional)
- 3 T peanut oil
- Pinch of kosher salt
- 2 bunches green onions, thinly sliced lengthwise on the bias into very thin, 2-inch-long strips (about 4 cups)
- 1/3 cup soy sauce
- 1 lb fresh 1/8-inch-wide Chinese noodles
Put the shrimp in a bowl, covered with hot water, soak for 30 minutes, or until softened. Drain the shrimp over a small bowl, reserving the soaking liquid separately, and set both aside.
To cook the sauce, heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the oil and a healthy pinch of salt and swirl, then toss in the green onions and cook until they have just started to wilt and turn bright green, about 20 seconds. Add the shrimp and 2 tablespoons of the reserved soaking liquid and toss to combine with the green onions. Pour in the soy sauce, bring the liquid to a boil, stir to thoroughly coat, and continue to cook 30 seconds more. Transfer the mixture to a bowl and set aside to cool to room temperature.
To cook the noodles, bring a large pot of salted water to a boil over high heat. Remove the noodles from their package and fluff the strands to separate. Have a colander ready by the sink for draining. Add the noodles to the boiling water and cook until they are tender, about 2 minutes. Drain the noodles and rinse them under cold water. Drain them again and remove as much water as possible. Transfer the noodles to a large serving bowl. Top the noodles with the green-onion mixture. This dish is best served at room temperature.
About The Seventh Daughter
 A pioneer in the food world, Cecilia Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin, in 1961, earning the adoration of generations of diners, including local luminaries such as Marion Cunningham, Ruth Reichl, and Chuck Williams. In THE SEVENTH DAUGHTER, Chiang presents a classic collection of recipes framed by her gripping life's story. Beginning with her account of a privileged childhood in 1920s and 1930s Beijing, Chiang chronicles a 1,000-mile trek on foot in the wake of the Japanese occupation, her arrival in San Francisco, and her transformation from accidental restaurateur to culinary pioneer. The book's recipes feature cherished childhood dishes and definitive Mandarin classics, while showcasing Cecilia's purist approach to authentic Chinese home cooking.
The Seventh Daughter is available at Amazon.com.
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Fruit Toasties
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 Sweet, cheesy, fruity and warm. If that doesn't tempt you then how about if we tell you it is pretty and delicious as well? What is it? Fruit Toasties - a wonderful breakfast recipe from Country Life Bed & Breakfast (Greenwich, NY). This recipe converts cinnamon bread into a hot and delicious main entrée for breakfast. The Toasties can be made with your favorite fruit combination and are easy to make - give them a try this weekend for a hot breakfast treat.
Fruit Toasties - Cinnamon bread
- Part skim ricotta cheese
- Cinnamon
- Honey
- Sliced bananas
- Mixture of blueberries, raspberries, kiwis, peaches or strawberries
Amply spread 2 pieces of Cinnamon bread with part skim ricotta cheese
Sprinkle with cinnamon and drizzle with honey.
Arrange sliced bananas across upper and lower edges of the slice-then put blueberries, raspberries, kiwi, peaches,or strawberries across the middle - two different fruits for each person is nice.
Sprinkle bananas with wheat germ or brush with lemon juice to keep from turning brown
Bake at 350 for 10 minutes
About Country LifeCountry Life B&B has hosted hundreds of wonderful guests from all over the USA, Canada and abroad. The unending dramas of the changing seasons, the sweeping mountain views, the climactic sunsets, the natural wonders of one of the largest farm areas in the USA ... all these assets made it easy for them to choose this 118 acre farm, near Saratoga Springs, NY, for the location of our Country Life B & B. In the quiet beauty of these surroundings, with good breakfasts and freshly brewed coffee, you will recognize the years of experienced B & B hosting that has become their trademark to their guests. Country Life B&B 67 Tabor RoadGreenwich, NY 12834518-692-7203
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 Photographs by Alison Miksch
Jarlsberg-Crab FondueFrom Fondue by Lou Seibert Pappas, Chronicle Books 2007
Your guests will return their forks over and over to this delectable fresh crab fondue, relishing every bite. It works best to dry the sourdough bread cubes slightly so the coating clings to them nicely. Serve with a bountiful salad of field greens, avocado slices, and pink grapefruit segments or red and gold cherry tomatoes. Follow the fondue with a lemon tart or a dessert fondue.
- 8 ounces Jarlsberg cheese
- 8 ounces Gruyère cheese
- 2 tablespoons cornstarch
- 2 cups dry white wine, such as Rhine Riesling
- 3 tablespoons dry sherry
- 1 1/2 cups fresh crab meat, shredded and picked over for shells
- Freshly grated nutmeg
- Salt and white pepper (optional)
Dippers
- 2 sourdough baguettes, cut into bite-size cubes, each with some crust on
Shred both cheeses coarsely or dice them into 1/4-inch pieces. Toss the shredded cheese lightly with the cornstarch until evenly coated.
Pour the wine into a fondue pot and set over low heat until bubbles rise. Gradually add the cheese, a handful at a time, stirring each time until the cheese is completely melted. Avoid letting the mixture come to a boil. Stir in the sherry and crab meat. Sprinkle with nutmeg and season to taste with salt and white pepper, if desired.
Serve with a basket of crusty bread cubes to dunk into the sauce.
Makes 4 to 6 servings
About Fondue
 Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Best-selling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entre options include Filet Mignon and Shrimp Fondue or Beach Lover's Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue!
Get Fondue at Amazon.com
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Grilled Pork Chop, Cinnamon-Orange Honey, Apples
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 North Pond is the home of native Chicagoan Chef Bruce Sherman who was nominated for the 2007 James Beard award for "Best Chef: Great Lakes". Chef Sherman's cuisine is an innovative and seasonal blend of contemporary French-American with influences from his travels to Paris, Southeast Asia, and London. Today, Chef Sherman shares with us his fall inspired grilled pork chops. The pork chops are glazed with a cinnamon-orange infused honey and served with a luscious apple sauce. Yum!
Grilled Pork Chops, Cinnamon-Orange Honey, ApplesChef Bruce Sherman, North Pond
Serves: four
Prep time: 30 minutes
Infused Honey
- 1/2 cup organic farm honey
- 1 stick whole cinnamon, broken into 3 pieces
- 1 orange
Pork Chops
- 4 10-12 oz. pork loin chops
- 2 Tbl vegetable oil
Apple Sauce
- 2 firm, sweet apples, peeled, diced into ¼" pieces
- 1/3 cup orange juice - from honey process
- 1 Tbl butter, unsalted, chilled
- salt and ground white pepper
Preheat oven to 350 degrees. Light grill/barbecue.
Use a vegetable peeler to carefully shave five strips of orange zest off outside of orange. Combine honey, zest, and broken-up cinnamon stick in a small pot and bring to a boil. Reduce heat and cook until mixture turns an amber color, about 8 minutes.
While mixture cooks, juice orange and set aside 1/3 cup.
Remove pot from heat and carefully stir in remaining balance of orange juice - approximately 2-3 tablespoons. Let mixture rest and infuse for 10 minutes, then strain out zest and cinnamon and discard. Reserve honey for later use (this honey can be made up to one week in advance).
Lightly rub pork chops with oil and season them liberally with salt and pepper. Place on grill and cook over a medium-hot fire until lightly browned and still pink in center, about 5-6 minutes per side. Transfer to a plate, brush with some honey, and let stand for five minutes.
As pork chops cook, heat a medium-sized heavy bottomed frying pan for 1-2 minutes, until quite hot. Quickly drop in apples - they will smoke - and allow them to briefly caramelize/color for 10-15 seconds, then shake pan to caramelize another face of the fruit. Allow this side to color briefly, then turn heat to medium and pour in reserved orange juice. Use a spoon to scrape brown bits from bottom of pan and reduce liquid until no more than 3-4 tablespoons remain, about one minute. Sprinkle with some salt and add in chilled, cubed butter. Stir to homogenize and set aside sauce off heat.
Place a pool of apple sauce on each place, generously brush some warmed honey on pork chops and carefully place them on sauce to serve.
About North Pond Situated within the grounds of Lincoln Park, at the edge of a pond overlooking Chicago's dramatic skyline, North Pond can easily claim the city's loveliest setting. The structure that houses North Pond was originally built in 1912 as a warming shelter for ice skaters, and has been redesigned according to the Arts and Crafts tradition. Chef Bruce Sherman holds true to the Arts and Crafts ideal in the culinary philosophy of North Pond restaurant. Drawing inspiration from the local market, he utilizes exceptional ingredients at the height of their season. Whenever possible, Chef Sherman supports small local farmers and treats their products with respect in his kitchen. The path from earth to plate remains clear and his cuisine reflects the décor of the dining room - complex layers of subtle craft beneath a simple decorative style.
North Pond2610 North Cannon Drive Chicago, Illinois 60614
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Candy Bar Shortbread
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 Pastry Chef and cookbook author Marcy Goldman shares her passion for baking in her most recent, and aptly titled, cookbook "A Passion for Baking". While Marcy starts "A Passion for Baking" with a section on baking secrets, you'll find additional baking hints and tips throughout the book that will help feed your baking passion and allow you to produce great results. The book starts with breads, including pizza and other flat breads then moves on to scones, and muffins before attacking the sweets. Cookies, bars, cakes, pies - oh my! A Passion for Baking has it all with many recipes that are quick and easy to prepare. One example on the quick and easy side are recipes like "Candy Bar Shortbread" shown below. Throughout the book, Marcy provides detailed and useful directions that highlight not only her passion for baking but passion for teaching others how to re-create her recipes. Filled with wonderful photos of the luscious results, this is a pretty and informative baking cookbook you're sure to reach for frequently.
Candy Bar ShortbreadFrom A Passion for Baking, by Marcy Goldman, Oxmoor House 2007
Makes 2 to 3 dozen cookies
No one seems able to get enough of these rich shortbread cookies crowned with Toblerone chocolate.
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 2 1/4 cups all-purpose flour
- Pinch salt
- 4 (3.52-ounce) Toblerone chocolate bars, coarsely chopped
Preheat oven to 325°F. Stack two baking sheets together and line top sheet with parchment paper.
In a mixer bowl, cream butter and sugar until blended. Add flour and salt and mix to make a stiff dough that does not quite hold together.
Pat dough into a 13 x 9 inch pan lined with parchment paper and set on prepared baking sheets or pat directly into a rectangle on baking sheets (about 14 x 10 inches). Bake until lightly golden, 25 to 40 minutes. Sprinkle chopped chocolate on hot uncut shortbread
Let set about 5 minutes and smear chocolate around. Cut into small squares and remove cookies to fridge or freezer to set up.
About A Passion for Baking The smells, the tactile involvement, the delicious results - there's nothing quite like fresh-baked bread, and no other cookbook elevates the art of baking bread and sweets to such grand style as Marcy Goldman's A Passion for Baking. Goldman's enthusiasm and individuality come through loud and clear as readers explore her friendly, modern interpretations of traditional baking techniques. She shares baking secrets and funky tricks of the trade, so that in no time at all, you'll be producing cheesy loaves, mammoth muffins, jumbo cookies, and more with your signature touch. Goldman's extensive baking experience and fun, friendly writing style make this book as much a pleasure to read as it is to use. With more than 200 original recipes and over 160 bold color photos so temptingly real you can almost smell the aroma right off the page. Rise to occasion, reignite your own passion, and experience baking at a whole new level.
Get A Passion for Baking at Amazon.com
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Butter Poached Eggs in Tomato Basil Sauce |
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Butter Poached Eggs in Tomato Basil Sauce
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Dreaming of a hot cooked breakfast this weekend? Well, if eggs are part of that dream then you may want to try today's recipe 'Eggs BEALL' by the Beall Mansion (Alton, IL). This recipe tops a creamy rendition of poached eggs with a tangy and mildly sweet tomato basil sauce. Serve the eggs with breakfast potatoes and toast for a complete meal.
Eggs BEALLButter Poached Eggs in Tomato Basil Sauce 8 Servings (2 eggs per person) For best results, make sauce night before so flavors will marry.
Sauce
- 4 oz. can tomato paste
- 1/4 cup water
- 2 tbl. sugar
- 1 tbl. basil
- 1 tsp. Italian seasoning
Combine all ingredients in sauce pan. Simmer for 30 minutes and refrigerate over night. Reheat next morning and adjust seasonings to taste.
Butter Poached Eggs
- 8 - ½ pats of butter
- 16 eggs
- salt and pepper
Put pat of butter and dash of salt and pepper in the bottom of 8 ramekins. Place ramekins in large shallow pan(s) of simmering water. When butter is melted break 2 eggs into each ramekin. Cover and continue simmering until done.
Assemble
Invert eggs onto individual serving plates and surround with warmed Tomato Basil Sauce. Garnish eggs with fresh sprig of thyme.
Accompany with your favorite breakfast potatoes. We prefer our Mesquite Seasoned - Baked Potato Slices.
About The Beall Mansion Once the private residence of Senator Edmond Beall - politician, industrialist, and financier - The Beall Mansion is an elegant Greater St Louis Lodging Accommodations for Pleasure and Business Travel, Weddings & Wedding Receptions, Corporate Retreats, Tours.
The BEALL MANSION407 East 12th StreetAlton, Illinois 62002-7230
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