Even if you didn’t make it to the Salem Farmer’s Market on Saturday morning for the Chef’s Circle demonstration, you can enjoy the recipes Virginia Egg Council spokesperson Mary Rapoport and I prepared for the crowd.
Blueberry Stuffed Brunch Puff
To serve 12:
1 lb. 3 oz. fresh old-fashioned white bread
8 oz. light cream cheese, cut into ½” cubes
1 cup blueberries (fresh or frozen)
2 tablespoons orange zest
2 cups skim milk
½ cup pure maple syrup
To serve 6:
½ loaf white bread
4 oz. light cream cheese, cubed
½ cup blueberries
1 tablespoon orange zest
1 cup skim milk
¼ cup pure maple syrup
1. Remove crusts and cube bread. Place half bread cubes on bottom of spray coated 9×9” (6 servings) or 9×13” (12 servings) casserole dish. Scatter cream cheese, blueberries and orange zest over bread.
2. Place remaining bread over blueberries.
3. Mix together eggs, milk and maple syrup; pour evenly over entire pan.
4. Cover and refrigerate 4 – 8 hours or overnight.
5. Bake, covered, at 350° for 30 min. Uncover, bake an additional 20 to 30 minutes or until puffed, browned, firm and thoroughly cooked. Serve with maple syrup or the following:
3 cups sugar
6 tablespoons cornstarch
3 cups water
1 ½ cups blueberries
1 tablespoon fresh lemon juice
2 tablespoons butter or margarine
1½ cups sugar
3 tablespoons cornstarch
1½ cups water
¾ cup blueberries
½ tablespoon fresh lemon juice
1 tablespoon butter or margarine
1. Thoroughly blend sugar and cornstarch in a saucepan. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens and turns clear, about 7 to 8 minutes.
2. Stir in blueberries and simmer until berries burst. Remove from heat. Stir in lemon juice and butter. Serve immediately. Sauce may be made ahead and micro-heated. It’s also fabulous over cheesecake or ice cream!
Your Signature Deviled Eggs
Hard boil eggs. Drain hot water; chill eggs in ice water. Peel; slice; separate yolks and whites.
Yolks go in a zipper bag; place whites on deviled egg tray; cover and refrigerate. Squash up yolks in the bag; add a small amount of mayonnaise and a spoonful of your favorite specialty relish; mash until smooth and chill.
Just before serving, push the yolk mixture to the corner in the bag, snip off the corner and push out onto waiting egg whites. Garnish or not, as desired. Serve chilled.
Farmer’s Market Frittata
1 onion, sliced
Several potatoes, micro-waved until semi-cooked
1 bell pepper (any color), sliced, cut up (not diced)
Any other vegetable, i.e., squash, spinach, collards, kale, etc.
8 eggs, beaten
Herbs of choice (parsley, basil, chives, etc.)
Salt and pepper
Cheese of choice (optional)
1. Sauté the onion in a bit of olive oil. Slice potatoes and add these and peppers to skillet and continue sautéing. Toss in any other vegetable, washed, sliced or cut up and cook until all are tender.
2. Pour on eggs, lifting veggies so eggs slide underneath. Sprinkle with herbs and salt and pepper. Keep pulling veggies in along the outside, allowing liquid eggs to slide underneath. Once the eggs are nearly done, cover handle with foil (if not ovenproof), sprinkle on cheese of choice and place under the broiler.
3. Cook until eggs are set and cheese has melted. Cut into wedges to serve. May be served hot or cold.
Breakfast Sandwich (with Breakfast Sandwich Maker)
This recipe was prepared to demonstrate a nifty gadget, the breakfast sandwich maker by Hamilton Beach. Check out the sandwich maker at this link. The nice thing about this gadget is that it is small, so it won’t take up much space in the cupboard.
English muffin or bagel
Place English muffin half on the bottom on the BSM. Top with meat, cheese and any veggie you choose. Flip down the 2nd level of the BSM, spray and crack an egg on the hot surface, mixing up yolk a bit. Add more cheese, if desired; top with other muffin half and close. Set timer for 4-5 minutes. Lift lid; slide leaver across; lift up rings and enjoy!
Prepare angel food cake batter according to a recipe (or use a mix).
Separate the batter, tinting half green and half pink with food coloring.
Place green batter on the bottom and up the sides of a large metal mixing bowl. Toss a handful of chocolate chips in the pink batter and place in the center.
Bake according to recipe directions, but keep an eye on the center – it will take a bit longer and must test done. If it gets too dark on top, cover loosely with foil.
Once baked, peel off any cake overflowing the top (or cake that’s turned dark). Cool upside down on a rack. To serve, loosen cake from bowl with a spatula and cut into wedges. Serve with pureed raspberries or strawberries and your favorite liqueur or fresh watermelon slices.
Recipes courtesy of Mary Rapoport, Virginia Egg Council.