Menu 3:
Meal Preparation Tips
This brunch is easy to assemble if you can do some advance prep. Saute the asparagus and shallots in advance for the frittata and by the time the oven is pre-heated you will have it assembled and ready to bake. If you measure out all the ingredients for the muffins then mixing the batter will only take minutes and in 30 minutes and brunch will be ready to serve.
Recipe quantities serve 6.
Asparagus & Smoked Salmon Frittata
1 – shallot, sliced
1 – bunch, asparagus, trimmed and cut into ½ “ lengths
4 – ounces smoked salmon, cut into small pieces
8 – large eggs
1 – cup ½ & ½ or cream
Preheat the oven to Convection 350° and butter a 9” round glass or ceramic pie dish.
Heat a small skillet over moderate heat, add a little butter and oil and saute the shallot for a minute or two then stir in the chopped asparagus. Cook for 7-8 minutes until the asparagus has softened then scrape into the baking dish and combine with the smoked salmon.
Beat the eggs in a large bowl with the ½ & ½ or cream and season with some kosher salt & freshly ground pepper, pour over the asparagus, salmon mixture and carefully slide into the oven. Bake for 30-35 minutes until lightly browned and set in the center. Rest for 10 minutes before serving.
Raspberry Muffins
2 – cups all purpose flour
¾ - cup sugar
2 – teaspoons baking powder
¼ - teaspoon salt
1 – stick, unsalted butter, melted
¾ - cup milk
1 – large egg
¼ - teaspoons vanilla extract
1 ½ - cups fresh raspberries
Preheat the oven to Convection 350°
Line or spray with vegetable oil, a 12-count standard muffin tin or 24-count mini muffin tin.
Combine 1-¾ cups of the flour together with ½ cup of the sugar the baking powder and salt. Add the melted butter and stir until just combined and still lumpy. Toss the berries with the remaining flour in another bowl then gently fold into the batter. Fill each muffin cup ¾ full and sprinkle the remaining sugar over the top.
Bake for 15-17 minutes until the tester comes out clean.
Previous
Next
|
