2014 Holiday Recipes IOWAEGG

Transcription

1 2014 Holiday Recipes IOWAEGG

2 Season s Eatings from the Iowa Egg Council!

3 Bacon Cheddar Deviled Eggs 12 eggs ½ cup mayonnaise 4 slices bacon 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

4 Hash Brown-Crusted Quiche with Sausage 3 cups shredded hash browns (found in the refrigerator section at the market) 4 tablespoons (¼ cup) unsalted butter, melted salt and pepper 1 ½ cups (about 12 ounces) seasoned Italian ground pork sausage 6 eggs ¼ cup heavy whipping cream 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 2 scallions, finely chopped Preheat oven to 375 degrees. Coat a 9-inch pie plate with non-stick cooking spray. In a large bowl gently toss the hash browns with the butter to coat. Season with salt and pepper. Press the hash browns into the bottom and up the sides of the plate to form a crust. Bake for approximately minutes or until golden brown. In the meantime, sauté the ground sausage in a skillet over medium-high heat, breaking it up with a wooden spoon, until no pink remains, about 5 minutes. Set aside to cool. In the large bowl you used for the hash browns, whisk together the eggs, cream, cheeses, and scallions. Season with a dash of salt and pepper. Add in the cooked sausage crumbles. Mix to combine. Pour mixture on top of the hash brown crust. Bake for approximately 30 minutes or until set. Let cool slightly, cut into wedges and serve.

5 Harvest Sweet Potatoes Cooking spray 4 cups cooked peeled mashed sweet potatoes (4 to 6 large) 1 cup fat free half and half 4 large eggs, slightly beaten 1 cup firmly packed brown sugar ½ cup butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon vanilla ¼ teaspoon salt ½ cup chopped pecans Preheat oven to 350 f. Spray a 3-quart casserole with cooking spray; set aside. Combine all ingredients except pecans in a large bowl until blended and pour into prepared casserole. Bake 40 minutes. Remove from oven and sprinkle with pecans. Continue baking 5 to 10 minutes or until pecans are toasted. Eggs coagulate during heating and help give this baked sweet potato dish its creamy thick texture.

6 Brown Butter Pumpkin Streusel Muffins ½ cup unsalted butter 1 ½ cups all-purpose flour 1 ½ teaspoons ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg teaspoon ground cloves ½ teaspoon baking soda ½ teaspoon salt 1 cup pumpkin puree (not pumpkin pie filling) ¾ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the streusel topping: 3 tablespoons all-purpose flour ½ teaspoon ground cinnamon 2 tablespoons brown sugar 3 tablespoons cold butter ½ cup chopped pecans For the brown butter glaze: 4 tablespoons unsalted butter 1 ½ cups powdered sugar 1 teaspoon vanilla extract 3 or 4 tablespoons milk Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature. In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside. In a large bowl, combine the pumpkin, sugar, browned butter, eggs, and vanilla. Stir until smooth. Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. Divide the batter among lined muffin cups, filling each cup ¾ full. To make the streusel, in a small bowl combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Stir in the pecans and mix until combined. Sprinkle streusel topping evenly over each unbaked muffin. Bake muffins for 20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk. If the glaze is too thick, add an additional tablespoon of milk. Generously drizzle cooled muffins with glaze.

7 Layered Brunch Casserole Cooking spray 2½ cups frozen shredded hash brown potatoes, thawed 6 slices Swiss cheese 1½ cups chopped lean ham (8 ounces) 6 slices American cheese 8 large eggs 1½ cups nonfat milk 1 tablespoon Dijon mustard 1 tablespoon dried minced onions 1½ cups crushed corn flakes ¼ cup butter, melted, optional Spray a 3-quart casserole with cooking spray; set aside. Layer half of the potatoes, swiss cheese, ham and american cheese in prepared casserole. repeat layers. Blend remaining ingredients except corn flakes and butter, until combined and pour over ingredients in casserole. Refrigerate and cover for several hours or overnight. Preheat oven to 350 f. Uncover casserole and sprinkle with corn flakes and drizzle with melted butter if desired. Bake casserole 50 to 60 minutes or until knife inserted near center comes out clean.

8 Pumpkin Creme Brulee 3 large egg yolks 6 tablespoons heavy cream 3 tablespoons canned pumpkin puree ¼ cup sugar, plus 4 teaspoons for later ¼ teaspoon cinnamon ¼ teaspoon ground ginger pinch of ground cloves pinch of ground nutmeg Preheat the oven to 300 and put on a kettle of water to boil for your water bath. Make sure your 2 ramekins fit inside the dish you will be baking them in. In a medium bowl, whisk together all ingredients except the 4 teaspoons of sugar. Divide the mixture between 2 ramekins and place in the baking dish. Pour boiling water into the baking dish half way up the sides of the ramekins, being careful not to splash it inside the ramekins. Bake for 40 minutes for wide shallow ramekins and minutes for regular ramekins. Let cool in water bath, then move to fridge to chill thoroughly, at least 8 hours. Right before serving (and only then), sprinkle 2 teaspoons of sugar over each and brulee with a kitchen torch until browned and crispy.