Table Talk
New Year's Day Brunch
I had high hopes for our family's Christmas eve menu. Every year, we have the same menu-- delicious, but not particularly interesting. Being partial to trying new things, I had visions of mixing it up-- a lot. But majority ruled, and we ended up having our traditional menu. So when New Year's Day was coming up, I wisely didn't discuss the menu. I was not going to cook another ham or almond roll. It's the Cook's prerogative to plan the menu.
Tom's Bloody Marys
Baked Eggs with Gruyere Cheese
Yukon Gold Cinnamon Rolls
There were no protests as they scarfed down these new dishes. The Bloody Marys were spicy and satisfying, the baked eggs souffle-like, and the giant cinnamon rolls perfectly soft and fluffy. Happy New Year!
Bloody Marys
Recipe By :Tom Hawkey
Serving Size : 2
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24 ounces v-8® vegetable juice
2 tablespoons tabasco sauce
2 tablespoons worcestershire sauce
1 teaspoon lime juice
1 teaspoon vinegar
1 tablespoon horseradish
1 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper -- coarse
2 ounces vodka
Add all of the ingredients except the vodka into a pitcher or jar to allow for mixing or shaking. In two tall glasses fill about ½ full with ice cubes add an ounce of vodka to each glass and pour Bloody Mary Mix into each glass. Have fun with the skewered additions almost anything goes: celery stalk, olives, shrimp, pepperocini’s, etc.
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Per Serving (excluding unknown items): 155 Calories; 1g Fat (5.0% calories from fat); 3g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3196mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
NOTES : You should play with the amounts shown above. You may choose to have more or less Tabasco Sauce or Worcestershire Sauce. Horseradish can be omitted but it does add another spicy flavor. The amount of celery salt is up to individual tastes.
Baked Eggs with Cantal Cheese
Serving Size : 6 Preparation Time :0:25
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6 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cream of tartar
3 oz coarsely grated Cantal cheese (1 cup) -- can substitute
6 tablespoons créme fraîche
1 tablespoon chopped fresh chives
Special equipment: 6 (8-oz) ramekins or a 13- by 9- by 2-inch baking dish
Butter -- for greasing ramekins
Put oven rack in middle position and preheat oven to 350°F. Butter ramekins or baking dish.
Separate eggs, putting whites in a large bowl and carefully sliding whole, unbroken yolks into a small bowl of cold water.
Beat whites with salt, pepper, nutmeg, and cream of tartar using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in 1/2 cup cheese gently but thoroughly, then divide mixture among ramekins or transfer to baking dish, smoothing top slightly (whites will stand above rims of ramekins). Make an indentation in center of whites in each ramekin or make 6 evenly spaced indentations if using baking dish. Carefully remove yolks from water 1 at a time with your fingers and put 1 yolk in each indentation.
Stir créme fraîche and spoon 1 tablespoon on top of each yolk, then sprinkle eggs with remaining cheese. Transfer ramekins (if using) to a large shallow baking pan.
Bake until whites are puffed and pale golden (yolks will jiggle slightly), 10 to 14 minutes. Sprinkle with chives and serve immediately.
Source:
"Gourmet | September 2006"
Start to Finish Time:
"0:40"
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Per Serving (excluding unknown items): 116 Calories; 9g Fat (72.9% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 225mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
NOTES : The egg yolks in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. If desired, continue baking eggs until yolks are set.
Made with airy whipped egg whites and strategically placed yolks, this dish has the soft, yolky flavor of eggs Benedict but without all the hassle. Plus it looks so gorgeous, your guests will feel extra special when it arrives at the table.
These are pretty and delicious. We could have easily each eaten 2. I used gruyere.
Yukon Gold Cinnamon Rolls
Serving Size : 12 Preparation Time :0:00
Categories :
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Dough:
1 pound Yukon Gold potatoes -- peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup unsalted butter -- (1 stick)
3 large eggs
4 1/2 cups unbleached all purpose flour -- (or more)
1/2 cup warm water (105°F to 115°F)
1 envelopes active dry yeast (scant 2 tablespoons) -- (3 1/4 ounce)
2 tablespoons sugar
Filling:
1 1/3 cups golden brown sugar -- (packed)
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached
all purpose flour
9 tablespoons unsalted butter -- (1 stick plus 1 tablespoon) room temperature
Glaze:
2 cups powdered sugar
1/4 cup unsalted butter -- (1/2 stick) melted
2 tablespoons whole milk -- (or more)
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
For dough:
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze:
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.
Source:
"Bon Appetit March 2009"
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Per Serving (excluding unknown items): 320 Calories; 22g Fat (59.5% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.
